Cuisinart DLC-2011N manual Farm House Bread, Makes two long loaves

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Farm House Bread

“Long Cool Rise” Adapted from: Charles van Over,

The Best Bread Ever: Great Home Made Bread Using Your Food Processor,

Broadway Books, ©1997

The two long rising periods – one at room temperature and a second in the refrigerator

–give this bread a rich and subtle sour flavor in the tradition of the great breads made in European farmhouse kitchens in the past. This dough is very forgiving; you can mix it in the morning and bake at night or mix late in the day to bake early the next morning.

Makes two long loaves

Preparation: 30 minutes, plus 2 hours to activate the Simple Wheat Starter,

10 to 18 hours rising time, 25 minutes baking time, and 1 hour or longer for cooling

1/2 cup Active Simple Wheat Starter (measure after feeding and resting)

12ounces unbleached bread flour (3-1/4 to 4 cups)

1ounce stone-ground whole wheat flour 1-1/2 teaspoons fine sea salt

scant 1/2 teaspoon instant yeast

1cup water (8 ounces) Cornmeal for the peel or baking sheet Flour for dusting

Two to four hours before mixing this dough, feed your Simple Wheat Starter. Allow the starter to sit at room temperature until it is frothy, bubbly and visibly active.

Insert the dough blade. Combine the flours, salt, yeast, and starter in the work bowl. Test the temperature of the flour mixture using an instant read thermometer. Adjust the water temperature so that the individual temperatures of the flour mixture and water when combined equal 145°F (i.e. if the flour is 75°F, then the water must be 70°F). This is the base temperature. With the machine running, 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 3 to 5 hours at room temperature.

Place the bowl of risen bread dough in the refrigerator for 6 to 12 hours to extend the fermentation and develop the flavor in the dough.

Remove the dough from the refrigerator. Scrape it onto a lightly floured work surface. Divide into two equal pieces and shape into rough balls. Let rest, covered for about an hour, until the dough comes up to room temperature. Roll each piece of dough into a thin log shape about 12 inches long. Arrange a floured canvas or towel to form two channels. Tuck the loaves into the channels with the seam up; cover with plastic wrap and let rise for 30 to 45 minutes, until the dough increases in size by 50 per- cent. The dough will feel soft, but will spring back when poked with your finger.

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.

Gently transfer the loaves with the seam down onto a baker’s peel or the back of a baking sheet that has been dusted with cornmeal. Sprinkle the top of each loaf with flour. Use a serrated knife to cut 4 long parallel slashes along the length of each loaf at a 45° angle. Slide the loaves directly onto the preheated baking stone. Carefully pour 1 cup of warm water into the cast-iron pan on the oven floor. Reduce the heat to 450°F. Bake the loaves for 20 to 25 minutes, until the crust is golden and the loaves sound hollow when tapped on the bottom. Remove the loaves from the oven and place on a rack to cool completely before slicing or storing.

Nutritional analysis per serving:

Calories 123 (from fat 1%) • pro. 5g • carbo. 27g • fat 0g

sat. fat 0g • chol. 0mg • sod. 323mg • fiber 2g

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Contents DLC-2011N Cups whole grain flours no white flour added Recommended work bowl capacity for various foodsYielding two 1-1/4 pound loaves For custom recipesTable or on the floor Pusher AssemblyPlace the box on a low Next to the kitchenTable of Contents Blades are sharp. Handle them carefully CleaningGetting Ready OperationIntroduction Quick breads, muffins, and biscuits Blade OperationDisc Operation Prepare the dough ingredients and place in work bowl On ContinuousDough Button Inch pieces of even size and lengthTo dislodge food To chop raw fruits and vegetablesTo purée fruits and cooked vegetables To chop hard foodsTo chop nuts To chop meat, poultry, fish and seafoodTo purée meat, poultry, fish and seafood To make peanut butter and other nut buttersTo make crumbs and crumb crusts To beat egg whitesTo whip cream Cut or break bread, crackers or cookies intoWhole peppers are an exception To make cake mixTip Large fruits like pineappleLong fruits Vegetables Remove the slicing or shredding discSmall, round fruits and vegetables Small amounts of foodUncooked meat and poultry Hard, at room temperatureCooked meat and poultry Salami and other sausagesMeasuring the flour Using the right bladeMachine capacity Proofing the yeastKneading sweet dough Adding liquidsKneading bread dough RisingSoft dough or liquid leaks onto base of food processor Dough doesn’t clean inside of work bowlDough feels tough after kneading Motor stopsBlade doesn’t incorporate ingredients Metal dough blade rises in work bowlTechnical Data To the store where it was purchased or For shipping instructionsRecipe Table of Contents Roasted Garlic and Red Pepper Spread AppetizersFresh Tomato and Corn Salsa Try this salsa on grilled chicken or seafoodHummus Roasted Shallot & Herb HummusSmall onion Jalapeño Jack WafersThese savory wafers just melt in your mouth Cup all-purpose flourShallot 1-1/2 ounce peeled and trimmed Turkey Sausage & Sun-Dried Tomato Puff Pastry PinwheelsDo-ahead prep makes these perfect for entertaining Egg wash 1 egg + 2 tablespoons water, beaten togetherClove garlic Shallot, about 1 ounce, peeled Spinach, Feta & Artichoke Stuffed MushroomsFor a savory side dish, use this stuffing in portobellos Teaspoon Herbes de ProvenceMakes eight 7-ounce servings Preparation 40 to 45 minutes SoupsButternut Squash Bisque with Roasted Cremini Mushrooms Teaspoon freshly ground pepper 1/2 cup half-and-halfChilled Roasted Red Bell Pepper & Corn Soup Fresh cilantro for garnish, if desired GazpachoInch pieces Teaspoon kosher salt Medium tomatoes, cored, cut intoQuick Breads Cranberry Orange BreadBanana Nut Bread Almond-Pear Bread Almonds and pears combine to make this rich, moist tea breadCup warm water 105˚ 115˚F Large egg Yeast BreadsChallah Braid Tablespoon waterCheese Bread Cups unbleached all-purpose flourClassic White Bread Spoil your family with homemade breadPizza Dough Artisan Breads Basic Artisan BreadVariation To make baguettesOlive and Rosemary Country Loaf Adapted from Charles van OverSimple Wheat Starter Ounces unbleached flourOunces whole wheat flour Multi-Grain Sandwich Loaf Makes one 24-ounce loafFarm House Bread Makes two long loavesEntrées Salmon and Pesto Potatoes en Papillote PestoShrimp & Ginger Stuffed Sole Tablespoons Pesto, p PizzasPesto, Cheese & Fresh Tomato Pizza Ounce Reggiano ParmesanChives, cut in 1-inch lengths Five Cheese Pizza BiancoOunces fontina, well chilled Well chilledPizza Margherita Some of the best things in life are the simplestReduced version for pizza Makes 4 large or 8 small calzones, 8 servings Roasted Pepper, Chevre & Mozzarella CalzoneMake ahead for a picnic or tailgating party 2 red bell peppers, cut in halfSauces & Dressings Simple Tomato SauceCranberry Relish with Toasted Walnuts Creamy Chevre & Peppercorn DressingCreamy and tangy, perfect for crisp romaine Herbed Balsamic Vinaigrette Basic Mayonnaise Teaspoon sugarTzatziki Sauce Teaspoons fresh marjoram leaves or 1 teaspoon driedSides French Cut Green Beans with ShallotsAsian Slaw with Peanut Dressing Roasted Garlic and Parmesan Twice Baked Potatoes Cup evaporated skim milkTeaspoon ground white pepper Teaspoon salt At room temperature Savory Sweet Potatoes with Onions & CurrantsCup maple syrup Hazelnut Butter Cookies Cups 6 ounces lightly At room temperature Toasted hazelnutsDesserts Pound unsalted butterDouble Chocolate Chunk Cookies Chocolate heavenLemon Ginger Biscotti Delicious with coffee or teaRemove and reserve Basic Cheesecake Carrot Cake White Chocolate Cream Cheese FrostingInch pieces, well chilled Thaw at room temperature for an hour before usingBasic Flaky Pastry Dough To 4 tablespoons ice waterMakes 1 10-inch pie, 12 servings Old World Apple Crumb PieCreamy apple pie with crunchy, crumb topping Preheat the oven to 375 FCup real maple syrup Deep-Dish Pear and Apple PieEach, peeled, cored and quartered Juice Preheat the oven to 400˚FCocoa Dark Chocolate TrufflesChocolate lover’s dream come true Scrape the work bowlIBIB-5054A
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