Cuisinart DLC-5 manual White Bread, Breadsticks, Harvest Rolls, Whole Wheat Variation

machine running, pour boiling water through feed tube. Process until chocolate melts, about 45 seconds. Stop once to scrape bowl.

Makes 1-1/2 cups (360ml).

WHITE BREAD

Even cooks who have never made yeast dough find the processor method fast and easy, with virtually certain success on the first try.

1package yeast (1/4 ounce, 7g)

2teaspoons sugar

1/3 cup (85ml) warm water, 105° to 120°F (40° to 48°C)

3cups all-purpose flour* (15 ounces, 425g)

2tablespoons unsalted margarine

1teaspoon salt or to taste 2/3 cup (160ml) ice water

Stir yeast and sugar in warm water until dissolved. Insert metal blade. Put flour, margarine and salt in work bowl and process for 20 seconds. Combine yeast mixture and cold water.

Turn on machine, remove white pusher and pour water mixture through feed tube in a steady stream, only as fast as flour absorbs it. Continue processing until dough cleans inside of work bowl, then let machine run for 60 seconds to complete kneading.

Remove dough from work bowl and shape into smooth ball. Place in lightly floured plastic food storage bag. Squeeze out air and close end with wire twist, allowing space for dough to rise. Let rise until doubled, about 1-1/2 to 2 hours.

Remove wire twist and punch dough down in bag. Shape into loaf and place into greased 5-cup (1.2L) loaf pan.

Cover with oiled plastic wrap and let rise in warm place until dough rises just above top of pan, about 3/4 hour.

Preheat oven to 370°F (190°C). Bake bread on center rack of oven for 35 to 40 minutes. Remove from pan and cool on wire rack.

Makes one loaf weighing approximately 1-1/2 pounds (24 ounces, 680g).

Whole Wheat Variation

Replace 1/2 of white flour with an equal amount of whole-wheat flour.

*Bread made with bread flour will rise higher in the oven.

BREADSTICKS

Prepare one recipe for White Bread or its Whole Wheat variation. Punch down dough after first rising and divide it in half. Shape each half into cylinder 12 inches (30cm) long. Cut each cylin- der into twelve 1-inch (2.5cm) pieces. One at a time, roll out each piece between your hands and then roll it on a work surface into a stick about 1/4-inch (6mm) in diameter.

Grease baking sheet and sprinkle it with cornmeal.

Preheat oven to 300°F (150°C). Place sticks on baking sheet, cover them and let them rise in warm place for 15 minutes. Brush them with glaze of egg and salt and sprinkle with coarse salt or poppy or sesame seeds.

Bake sticks for 30 minutes. Then increase heat to 350°F (175°C) and bake until nicely browned, about 5 minutes.

Makes 24 breadsticks.

HARVEST ROLLS

The slightly sweet flavor, golden color and soft texture makes these dinner rolls irresistible.

Makes 12 dinner rolls

1package active dry yeast

1tablespoon maple syrup

1/4 cup fat free milk, heated to 105°F – 115° F

1/4 cup cooked pumpkin (use canned, solid pack) or winter squash

2-1/4 cups all-purpose flour

1/4 cup granulated sugar

3tablespoons unsalted butter, cut into 1/2-inch pieces

3/4 teaspoon salt

Cooking spray

Egg glaze (1 large egg blended with 1 teaspoon water)

In a 2-cup liquid measure combine yeast, syrup and warm milk; let sit until foamy, about 3 – 5 minutes. Stir in pumpkin/squash.

Insert the metal blade. Place flour, sugar, butter, and salt in work bowl; process until combined, about 10 seconds. With motor running, pour squash mixture through the feed tube in a