Cuisinart DLC-2011C manual Olive and Rosemary Country Loaf, Adapted from Charles van Over

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Olive and Rosemary Country Loaf

Adapted from: Charles van Over,

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

Broadway Books, 1997

Salty olives such as kalamata should be rinsed to remove some of their brine; oil cured olives will produce a more mellow flavour. Olive lovers may add an additional quarter cup (75ml) of olives.

Makes one loaf.

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

10ounces (283g) unbleached bread flour (2-1/4 to 2-3/4 cups [550-675ml])

5ounces (140g) whole wheat flour (1 cup [250ml])

1ounce (30g) rye flour (1/4 cup [50ml])

2teaspoons (10ml) fine sea salt

1 teaspoon (5ml) instant yeast

1 teaspoon (5ml) extra virgin olive oil

1-1/4 cups (300ml) water (10 ounces [210g])

1/2 cup (125ml) pitted and coarsely chopped imported black olives

1 tablespoon (15ml) chopped fresh rosemary

Whole rosemary sprigs for garnish, cut into 1-inch (2.5cm) lengths

Cornmeal for the peel or baking sheet Flour for dusting

Insert the dough blade. Combine the flour, salt, yeast and olive oil in the work bowl. Test the tem- perature 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 (62˚C) (i.e. if the flour is 70˚F [21˚C], then the water must be 75˚F [23˚C]). 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 (20cm) 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 (245˚C).

Scrape the dough onto a lightly floured work surface. Flatten into a 12-inch (30cm) square using the palms of your hands. Sprinkle with the chopped olives and chopped rosemary. Fold the dough over onto itself and knead for 3 to 4 minutes to thoroughly incorporate the olives and rosemary. If the dough is difficult to knead, cover with a towel and let rest for 10 minutes, then continue kneading.

Form into a round loaf. Sprinkle a cloth-lined basket or banneton with flour. Place the dough in the basket, with the seam showing on top of the loaf on top. Dust with flour and loosely cover with plastic wrap. Allow the dough to rise at least 1 hour at room temperature. It will be visibly risen and spring back when gently pressed with a finger.

Just before baking, gently invert the bread rising basket onto a baker’s peel or the back of a baking sheet that has been dusted with cornmeal. Sprinkle the top of the loaf with additional flour. Using a serrated knife, score the dough in a star pattern - starting from the center, make a short 3-inch (8cm) slash. Rotate the bread and continue slashing until a star pattern is formed on the top of the dough. Insert a few sprigs of rosemary into the surface of the dough.

Slide the loaf onto the baking stone, and then carefully pour 1 cup (250ml) of warm water into the cast iron pan in the oven. Reduce the heat to 450˚F (230˚C). Bake the bread for 30 minutes, and then reduce the temperature to 425˚F (215˚C) and bake for an additional 15 minutes. The crust will be well browned and the loaves will sound hollow when tapped on the bottom. The internal temper- ature of the bread will be 205˚ to 210˚F (95˚ to 99˚C) when tested with an instant read thermometer . Remove the bread from the oven and place on a rack to cool completely before slicing or storing.

Nutritional analysis per 3-ounce (85g) serving:

Calories 249 (from fat 20%) • pro. 7g • carbo. 42g • fat 5g

sat. fat 1g • chol. 0mg • sod. 724mg • fiber 4g

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Contents Page Food Capacity Recommended work bowl capacity for various foodsImportant Unpacking Instructions WhenTable of Contents Getting Ready CleaningBlades are sharp. Handle them carefully OperationIntroduction Machine Includes Assembly InstructionsBlade Operation Disc OperationOperating Instructions Machine FunctionsOn Continuous Prepare the dough ingredients and place in work bowlTechniques for Chopping and Puréeing with the Metal Blade To purée meat, poultry , fish and seafood To chop meat, poultry, fish and seafoodTo chop nuts To make peanut butter and other nut buttersTo whip cream To beat egg whitesTo make crumbs and crumb crusts To make pastryPreparing Food for Slicing and Shredding Practicing Slicing Shredding RemovingSliced or Shredded Food Slicing and Shredding Cheese Slicing Meat PoultryMachine capacity Using the right bladeMeasuring the flour Proofing the yeastKneading sweet dough Kneading bread doughRising Shaping, finishing and bakingProblems and Solutions with Typical Sweet Doughs Metal dough blade rises in work bowl Cleaning and StorageTEN Year Full Warranty on Motor Technical DataParkshore Drive Brampton, on L6T 5M1 Recipe T able of Contents Appetizers Fresh Tomato and Corn SalsaRoasted Garlic and Red Pepper Spread Spinach, Feta & Artichoke Stuffed Mushrooms Butternut Squash Bisque with Roasted Cremini Mushrooms SoupsChilled Roasted Red Bell Pepper & Corn Soup Gazpacho Cranberry Orange Bread Quick BreadsPieces FlourLowfat Banana Nut Bread Yeast Breads Challah BraidCup 125ml unsalted butter, melted Large egg Cheese Bread Classic Cuisinart White Bread Pizza Dough Adapted from Charles van Over Olive and Rosemary Country LoafTablespoon 15ml chopped fresh rosemary Cornmeal for the peel or baking sheet Flour for dustingSimple Wheat Starter Ounces 340g unbleached flourOunces 56g whole wheat flour Teaspoon 1ml instant yeast Multi-Grain Sandwich Loaf Entrées Cup 185ml dry vermouth or white wine Cup 185ml heavy cream Shrimp & Ginger Stuffed SolePizzas Pesto, Cheese & Fresh Tomato PizzaTablespoons 60ml pesto Reduced version for pizza Pizza MargheritaSimple Tomato Sauce Sauces & DressingsTeaspoon 5ml extra virgin olive oil Black pepper 3/4 With juices For a spicier sauceCreamy Chevre & Peppercorn Dressing Herbed Balsamic Vinaigrette Washed and driedTablespoon 15ml dried basil Basic Mayonnaise Tzatziki Sauce Asian Slaw with Peanut Dressing SidesTeaspoon 1ml ground white pepper Teaspoon 1ml salt Roasted Garlic and Parmesan Twice Baked PotatoesSavoury Sweet Potatoes with Onions & Currants Tablespoon 15ml unsalted butter, at room temperature30ml all-purpose flour At room temperature DessertsHazelnut Butter Cookies Double Chocolate Chunk Cookies Cup 250ml sugar Basic CheesecakeCarrot Cake Cups 375ml all-purpose flour Basic Flaky Pastry DoughTeaspoon 1ml salt Tablespoons 30ml shortening To 8 tablespoons 75 to 120ml ice waterDeep-Dish Pear and Apple Pie Fantastik is a registered trademark of K-2-R Produkte A.G

DLC-2011C specifications

The Cuisinart DLC-2011C is a premium food processor that has earned its reputation for versatility and performance in the kitchen. Designed to simplify food preparation, this powerful appliance comes equipped with a robust motor and a range of features that make it an essential tool for both novice cooks and experienced chefs.

One of the standout characteristics of the DLC-2011C is its 11-cup capacity bowl, allowing for large batches of food to be processed at once. Whether you’re chopping, slicing, or pureeing, the spacious bowl provides ample room. The bowl is constructed from durable BPA-free plastic, ensuring longevity while maintaining food safety standards.

This food processor comes with multiple stainless steel blades and discs, which are engineered to deliver precision and efficiency. The stainless steel chopping/mixing blade is ideal for a variety of tasks, from mixing dough to grinding meats, while the slicing disc allows users to create uniform slices of fruits and vegetables. The reversible shredding disc also contributes to versatility, giving the ability to shred cheese, carrots, and more with ease.

Incorporating Cuisinart's patented technology, the DLC-2011C features a bowl and lid design that ensures a tight seal, minimizing spills and messes. The safety-locking system prevents the processor from operating unless the bowl and lid are securely in place, ensuring safe use at all times.

Control is a key aspect of the Cuisinart DLC-2011C. With a simple yet effective interface, users can easily switch between on, off, and pulse functions. The pulse feature enables short bursts of processing, providing greater control over food consistency, especially for delicate tasks like chopping herbs or nuts.

Maintenance and cleaning are also user-friendly, as the removable parts are dishwasher-safe, making cleanup hassle-free after preparing meals.

In summary, the Cuisinart DLC-2011C stands out in the realm of food processors due to its well-designed features, efficient technology, and practical characteristics. It not only saves time in food preparation but also enhances the overall cooking experience, making it a valuable addition to any kitchen. With its robust performance and high-quality construction, it promises reliability that meets the demands of today’s culinary enthusiasts.
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