Cuisinart Cuisinart manual Soft Pretzels, Buttery Dinner Rolls, Set to Steam at 210F for 5 minutes

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Soft Pretzels

Just like the street vendors’ pretzels, but now in your own kitchen!

Serve with spicy brown mustard for the authentic touch.

Active Time: 45 minutes Total Time: 2 hours 25 minutes Makes 12 pretzels

1cup warm water (105–110°F)

1tablespoon packed light brown sugar

2¼ teaspoons active dry yeast

3¼ cups bread flour

2 teaspoons kosher salt

baking soda wash (13 cup warm water and 1 teaspoon baking soda whisked together to dissolve baking soda)

egg wash (1 large egg and 1 tablespoon water whisked together) coarse salt, for sprinkling

1.Put the water in a small mixing bowl or large measuring cup and add the sugar and yeast; stir to dissolve. Let stand 5 to 10 minutes, or until mixture is foamy.

2.Put the flour and salt in the work bowl of a food processor fitted with the dough or metal chopping blade and process for 10 seconds. With the machine running, slowly add the proofed yeast mixture through the feed tube and process until a dough ball forms. Continue processing 45 seconds to knead the dough. Shape the dough into a smooth ball, put it in a clean mixing bowl and cover with plastic. Let rise in a warm place until the dough has doubled in size, about 60 minutes.

3.Gently punch dough down and then roll into a 16-inch rope. Divide the dough into 12 equal pieces. Take one piece (keep other pieces covered loosely with plastic wrap or a damp towel to prevent drying out) and roll into a very thin rope, about 6 inches long, and shape into a pretzel by taking the two ends and crossing them over one another, making sure that the ends hang over the bottom; press firmly to seal. Repeat with remaining pieces of dough, being sure to keep all shaped pretzels under plastic or a damp towel.

4.Line the baking pan with a piece of parchment paper. Put 6 of the shaped pretzels on the lined pan. Lightly brush the pretzels with the baking soda wash. Put the pan in the oven with the rack in the middle rack position.

Set to Steam at 210°F for 5 minutes.

5.At the end of the steaming cycle, remove from oven and lightly brush the pretzels with the egg wash and sprinkle generously with the salt. Return to oven then set to Convection Bake at 425°F for 12 to 14 minutes to bake. Pretzels should be shiny and lightly browned at the end of the baking cycle.

6.Remove pretzels from the pan and serve immediately. Repeat with the remaining 6 pretzels.

7.Pretzels are best served the same day, preferably hot out of the oven. They can last for 2 days if stored in an airtight container.

Nutritional information per pretzel:

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Buttery Dinner Rolls

Fresh from the oven, warm rolls make any dinner extra-special.

Active Time: 30 minutes Total Time: 2 hours 20 minutes Makes 12 rolls

13 cup whole milk

6tablespoons unsalted butter

3 tablespoons granulated sugar

1¾ teaspoons active dry yeast

3 tablespoons warm water (105–110°F)

1 egg, lightly beaten

3 cups bread flour

¾ teaspoon kosher salt

egg wash (1 large egg and 1 tablespoon water whisked together)

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Contents Combo Steam+ Convection Oven Important Safeguards Unpacking Instructions Table of ContentsSpecial Cordset Instructions Before the First USEParts and Features Getting to Know Your Control Panel Cooking FunctionsAdditional Control Panel Icons Oven Rack Position GuideCycle is complete Operating InstructionsFor Use With Toast Function Base of the unitTo change functions, time or temperature during cooking Tips and HintsSteam Broil and Broil SteamSuper Steam Cleaning and Maintenance BreadWarm Decalcification TroubleshootingLimited Three-Year Warranty To decalcifyCalifornia Residents only Cuisinart Milford Road East Windsor, NJ 12CE131801Recipe Booklet Red Chile Sauce Beef Tenderloin Roast with Garlic and Herbs Lemon Tea Loaf RecipesFrench Toast Strata Active Time 20 minutes Total Time Overnight plus 3 hoursActive Time 45 minutes Total Time 2 hours Caramelized Onion and Two-Tomato TartButter and flour a 9-inch loaf pan Makes one 9-inch square tart 9 servingsOysters Rockefeller Active Time 30 minutes Total Time 45 minutesNutritional information per oyster Active Time 15 minutes Total Time 55 minutes Spanish Style Mussels with ChorizoChermoula Shrimp Active Time 20 minutes Total Time 30 minutesMakes 2 servings Whole Roasted BranzinoActive Time 30 minutes Total Time 2 hours DBMDNHtGJCFSHActive Time 30 minutes Total Time 3 hours Red Chile PorkRed Chile Sauce Makes about 12 servingsBeef Tenderloin Roast with Garlic and Herbs Vinegar Chicken with PeppersMinutes Remove from the oven and serve Salmon with Lemon-Herb Butter Perfect Roast ChickenAllow to rest for 10 minutes before carving or serving Active Time 2 hours Total Time 5 hours Indoor ClambakeGreen Chile Tamales Makes about 24 tamalesNutritional information per tamale Active Time 1 hour 25 minutes Total Time 3 hours 25 minutes Steamed Pork BunsMakes 4 entrée or 6 appetizer servings Makes 16 bunsMakes 6 servings Two-Beet Salad with Champagne VinaigretteActive Time 15 minutes Total Time 1 hour 5 minutes Nutritional information per bunMakes 1 cup Champagne VinaigretteActive Time 10 minutes Active Time 10 minutes Total Time 30 minutesActive Time 5 minutes Total Time 20 minutes Roasted Pepper Rice PilafRoasted Tomatoes Makes about 6 servingsBrioche Active Time 55 minutes Total Time 5 hours 45 minutesMakes 1 loaf about 8 servings Set to Steam at 210F for 5 minutes Soft PretzelsButtery Dinner Rolls Nutritional information per pretzelActive Time 15 minutes Total Time 2 hours 10 minutes Rustic Italian BreadRemove rolls from the pan and cool slightly before serving Makes 1 round loaf about 16 servingsFrench Bread Molasses Whole Wheat Rolls with Raisins and PecansMakes 2 small baguettes about 16 servings Chocolate Chip Bread Pudding Makes 12 round doughnuts, plus 12 doughnut holes Cinnamon Sugar DoughnutsActive Time 50 minutes Total Time 3 hours 50 minutes Cinnamon sugar, for finishingChocolate Pots de Crème Honey-Roasted Peaches with Cream Makes 6 to 8 servings
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