Cuisinart 11-Cup Series manual Artisan Breads, Basic Artisan Bread

Page 37

Artisan Breads

Basic Artisan Bread

Adapted from: Charles van Over,

The Best Bread Ever:

Great Home Made Bread Using Your Food Processor, Broadway Books, 1997

Makes two 10-inch round loaves (boules)

Preparation: 30 minutes, plus 2-1/2 - 3 hours rising time, 40 minutes baking time and 1 hour or longer for cooling

1

pound unbleached bread flour

1-1/4 cups water (10 ounces)

 

(3-1/3 to 4 cups)

Cornmeal for the peel or baking sheet

2

teaspoons fine sea salt

Flour for dusting

1

teaspoon instant yeast

 

Insert the dough blade. Combine the flour, salt, and yeast in the work bowl. Test the tempera- ture of the flour mixture using an instant read thermometer. Adjust the water temperature so that the individual temperatures of the flour and water when combined equal 145˚F (i.e. if the flour is 70˚F, then the water must be 75˚F.) This is the base temperature. With the machine running on dough speed, add the water through the small feed tube and process for 45 seconds. Transfer the dough to a large ungreased bowl. Cover with plastic wrap and let rise for about 1-1/2 to 2 hours at room temperature.

Move the uppermost rack of the oven so that it is about 8 inches from the top of the oven and place a baking stone on the rack. Place a small cast-iron skillet to preheat on the floor or lower rack of the oven. Preheat the oven to 475˚F.

When risen, scrape the dough onto a lightly floured work surface. Divide into two equal pieces and shape into rough balls. Let rest, covered, for 15 to 20 minutes. Roll into two balls, 9 inches in diameter. Place on a cornmeal dusted baking sheet. Cover with plastic wrap and let rise for 30 to 45 minutes, until the dough increases in size by 50 percent. The dough will feel soft, but spring back when poked with your finger.

Gently transfer the loaves onto a baker’s peel or the back of a baking sheet that has been dusted with cornmeal, taking care not to deflate the loaves. Sprinkle top of each loaf with flour. Using a serrated knife, score each loaf with four slashes to make a tic-tac-toe pattern on the top of each loaf.

Carefully slide the loaves onto the baking stone, then carefully pour about 1 cup of warm water into the cast-iron pan. Reduce the heat to 450˚F. Bake the loaves for 30 to 40 minutes, until the crust is a deep mahogany color and the loaves sound hollow when tapped on the bottom. The internal temperature of the bread will be 205˚- 210˚F when tested with an instant read thermometer. Remove from the oven and place on a rack to cool completely before slicing or storing.

Nutritional analysis per 2-ounce serving:

Calories 139 (3% from fat) • pro. 5g • carbo. 29g • fat 0g

sat. fat 0g • chol. 0mg • sod. 377mg • fiber 0g

36

Page 36 Page 38
Image 37
Page 36 Page 38
Contents Instruction Booklet Yielding two 1-1/4 pound loaves Recommended work bowl capacity for various foodsFor custom recipes Important Unpacking Instructions Table of Contents Getting Ready CleaningBlades are sharp. Handle them carefully OperationIntroduction Blade Operation Quick breads, muffins, and biscuitsDisc Operation On Continuous Press the OFF button when finishedDough Button Prepare the dough ingredients and place in work bowlTo purée fruits and cooked vegetables To chop raw fruits and vegetablesFirst, cut the food into To dislodge foodTo chop meat, poultry, fish and seafood To chop parsley and other fresh herbsTo purée meat, poultry, fish and seafood To chop nutsTo beat egg whites To make mayonnaiseTo whip cream To make crumbs and crumb crustsTip To make cake mixWhole peppers are an exception Large fruits like pineappleSmall, round fruits and vegetables Remove the slicing or shredding discLong fruits Vegetables Small amounts of foodCooked meat and poultry Hard, at room temperatureUncooked meat and poultry Salami and other sausagesMachine capacity Using the right bladeMeasuring the flour Proofing the yeastAdding liquids Processing dry ingredientsKneading bread dough Kneading sweet doughBlade rises in work bowl Dough doesn’t clean inside of work bowlDough feels tough after kneading Soft dough or liquid leaks onto base of food processorBlade doesn’t incorporate ingredients Motor slows downMetal dough blade rises in work bowl Keep your food processor ready to use on a kitchenTechnical Data California Residents only Recipe Table of Contents Fresh Tomato and Corn Salsa AppetizersRoasted Garlic and Red Pepper Spread Try this salsa on grilled chicken or seafoodRoasted Shallot & Herb Hummus HummusPreparation 15 Minutes Jalapeño Jack WafersSmall onion Cup all-purpose flourDo-ahead prep makes these perfect for entertaining Turkey Sausage & Sun-Dried Tomato Puff Pastry PinwheelsShallot 1-1/2 ounce peeled and trimmed Egg wash 1 egg + 2 tablespoons water, beaten togetherFor a savory side dish, use this stuffing in portobellos Spinach, Feta & Artichoke Stuffed MushroomsClove garlic Shallot, about 1 ounce, peeled Teaspoon Herbes de ProvenceButternut Squash Bisque with Roasted Cremini Mushrooms SoupsMakes eight 7-ounce servings Preparation 40 to 45 minutes Teaspoon freshly ground pepper 1/2 cup half-and-halfChilled Roasted Red Bell Pepper & Corn Soup Inch pieces Teaspoon kosher salt GazpachoFresh cilantro for garnish, if desired Medium tomatoes, cored, cut intoCranberry Orange Bread Quick BreadsBanana Nut Bread Almonds and pears combine to make this rich, moist tea bread Almond-Pear BreadChallah Braid Yeast BreadsCup warm water 105˚ 115˚F Large egg Tablespoon waterCups unbleached all-purpose flour Cheese BreadSpoil your family with homemade bread Classic Cuisinart White BreadPizza Dough Basic Artisan Bread Artisan BreadsTo make baguettes VariationAdapted from Charles van Over Olive and Rosemary Country LoafOunces unbleached flour Simple Wheat StarterOunces whole wheat flour Makes one 24-ounce loaf Multi-Grain Sandwich LoafMakes two long loaves Farm House BreadEntrées Pesto Salmon and Pesto Potatoes en PapilloteShrimp & Ginger Stuffed Sole Pesto, Cheese & Fresh Tomato Pizza PizzasTablespoons Pesto, p Ounce Reggiano ParmesanOunces fontina, well chilled Five Cheese Pizza BiancoChives, cut in 1-inch lengths Well chilledSome of the best things in life are the simplest Pizza MargheritaReduced version for pizza Make ahead for a picnic or tailgating party Roasted Pepper, Chevre & Mozzarella CalzoneWashed and dried Cornmeal for sprinkling Simple Tomato Sauce Sauces & DressingsCreamy Chevre & Peppercorn Dressing Cranberry Relish with Toasted WalnutsCreamy and tangy, perfect for crisp romaine Herbed Balsamic Vinaigrette Teaspoon sugar Basic MayonnaiseTeaspoons fresh marjoram leaves or 1 teaspoon dried Tzatziki SauceFrench Cut Green Beans with Shallots SidesAsian Slaw with Peanut Dressing Cup evaporated skim milk Roasted Garlic and Parmesan Twice Baked PotatoesTeaspoon ground white pepper Teaspoon salt Savory Sweet Potatoes with Onions & Currants At room temperatureCup maple syrup Desserts Cups 6 ounces lightly At room temperature Toasted hazelnutsHazelnut Butter Cookies Pound unsalted butterChocolate heaven Double Chocolate Chunk CookiesDelicious with coffee or tea Lemon Ginger BiscottiOr Callebaut, broken up, chilled Remove and reserveCreamy, smooth and simple to prepare Basic CheesecakeWhite Chocolate Cream Cheese Frosting Carrot CakeBasic Flaky Pastry Dough Thaw at room temperature for an hour before usingTo 8 tablespoons ice water Creamy apple pie with crunchy, crumb topping Old World Apple Crumb PieMakes 1 10-inch pie, 12 servings Preheat the oven to 375 FEach, peeled, cored and quartered Juice Deep-Dish Pear and Apple PieCup real maple syrup Preheat the oven to 400˚FChocolate lover’s dream come true Dark Chocolate TrufflesCocoa Scrape the work bowlIB-3622E

11-Cup Series specifications

The Cuisinart 11-Cup Series is a versatile food processor designed to meet the needs of both home cooks and culinary professionals, offering efficient performance and a range of innovative features. This appliance has earned a reputation for its user-friendly design and powerful functionality, making it a staple in many kitchens.

At the heart of the Cuisinart 11-Cup Series is its robust 600-watt motor, providing ample power to handle various food processing tasks. Whether you’re chopping vegetables, kneading dough, or slicing cheese, this food processor delivers consistent results with minimal effort. The large 11-cup capacity bowl is ideal for preparing meals for families or entertaining guests, allowing users to process large quantities of ingredients at once.

One of the standout features of the Cuisinart 11-Cup Series is its versatile blade and disc attachments. The stainless steel slicing and shredding discs enable precise cuts and uniform textures, while the steel chopping blade effortlessly processes everything from herbs to nuts. Additionally, the processor includes a dough blade, which is specially designed for kneading and mixing dough, making it suitable for bakers.

The series also incorporates a variety of modern technologies to enhance usability. The one-touch operation with a simple control panel allows users to toggle between different functions seamlessly. Moreover, the dual-purpose pusher features a feed tube that accommodates whole fruits and vegetables, facilitating easier food prep. This design minimizes prep work while maximizing efficiency.

Safety is a top priority in the Cuisinart 11-Cup Series, featuring a lock mechanism that ensures the bowl is securely in place before operation. The compact design makes it easy to store and maneuver in the kitchen, while the two-piece cover and removable parts are dishwasher-safe, providing effortless cleanup.

Overall, the Cuisinart 11-Cup Series combines power, versatility, and safety to create a food processor that stands out in its category. With its array of features and advanced technologies, it is positioned as an essential tool for preparing a wide range of dishes, catering to the diverse culinary needs of home cooks and professionals alike. Whether you are chopping, slicing, shredding, or mixing, the Cuisinart 11-Cup Series is designed to make your cooking experience efficient and enjoyable.
Top Page Image Contents