Cuisinart DLC-2011C manual Multi-Grain Sandwich Loaf

Page 35

Multi-Grain Sandwich Loaf

Adapted from: Charles van Over, The Best Bread Ever:

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

A mountainous loaf full of the nutty taste of whole grains,

the Multi Grain Sandwich loaf may also be shaped into a plump round loaf.

Makes one 24-ounce (680g) loaf.

Preparation: 30 to 35 minutes, plus 2 hours to activate the Simple Wheat Starter,

3 to 3-1/2 hours rising time, 40 minutes baking time, and 1 hour or longer for cooling.

1/2 cup (125ml) Active Simple Wheat Starter (measure after feeding and resting)

8ounces (225g) unbleached bread flour (1-3/4 to 2-1/4 cups [425-550ml])

2ounces (56g) whole wheat flour (1/2 cup [125ml])

1 ounce (28g) rye flour (1/4 cup [50ml])

1ounce (28g) graham flour (1/4 cup [50ml])

2ounces (56g) 7-grain cereal (1/2 cup [125ml])

1-1/2 teaspoons (6ml) fine sea salt 1/2 teaspoon (2ml) instant yeast

1cup (250ml) water Vegetable oil for the pan

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. Add the flours, 7-grain cereal, salt, yeast and starter to the work bowl. Test the temperature of this mixture with an instant read thermometer. Adjust the water temperature so that the individual temperatures of the flour mixture and water when combined equal 145°F (62°C) (i.e., if the flour mixture is 70°F [21°C], then the water temperature must be 75°F [23°C]). This isthe base temperature. With the machine running, pour all but 3 tablespoons (45ml) of water through the small feed tube; process for 15 seconds. The dough should come together and form a visible ball. Add the reserved water if the dough seems dry and crumbly. If the dough is wet and sticking to the shaft and sides of the bowl, sprinkle in a few spoonfuls of flour. Process for 30 seconds, so that the dough mixes a total of 45 seconds. This dough will be soft, moist and somewhat sticky.

Scrape the dough onto a lightly floured work surface. Lightly flour the dough, shape into a rough ball and place in a large ungreased bowl. Cover the bowl with plastic wrap. Allow the dough to ferment for about 2 to 3 hours at room temperature. The dough will double in volume.

Brush a 8x4-inch (20 x 10cm) loaf pan with vegetable oil. Turn the dough onto a generously floured work surface. Use your fingertips to lightly pat the dough into a rectangle about 10 inches (25cm) long and 2 inches (5cm) thick. Roll the dough into a log. Tuck in the ends and place the dough in the pan, seam-side down. Lightly dust the dough with flour and loosely cover with plastic wrap or a kitchen towel. Let the dough rise for about 1 to 1-1/2 hours at room temperature. Arrange the oven rack on the second shelf from the bottom of the oven; place a baking stone on the rack. Preheat the oven to 475° F (245°C).

Dust the proofed loaf with flour. Make a 1/4-inch (0.6cm) slash down the center of the loaf with a serrated knife. Slide the loaf pan into the oven onto the baking stone. Turn the heat down to 425°F (220° C). Bake the bread for 20 minutes, then rotate the pan in the oven for even baking and bake another 15 to 20 minutes, until the crust is deep brown. Take the loaf out of the pan and place directly on the baking stone; bake for another 5-10 minutes. The loaf is ready when it sounds hol- low when tapped on the bottom and the internal temperature is 205° to 210° F (95° to 98°C) when tested with an instant read thermometer. Remove from the oven and place on a wire rack to cool before slicing or storing. Store under a towel or in a paper bag at room temperature. The Multi- Grain Sandwich Loaf will stay fresh for three days.

Nutritional analysis per 2-ounce serving (56g):

Calories 137 (from fat 5%) • pro. 5g • carbo. 28g • fat 1g

sat. fat 0g • chol. 0mg • sod. 302mg • fiber 2g

36

Page 34 Page 36
Image 35
Page 34 Page 36
Contents Page Food Capacity Recommended work bowl capacity for various foodsImportant Unpacking Instructions WhenTable of Contents Operation CleaningGetting Ready Blades are sharp. Handle them carefullyIntroduction Disc Operation Assembly InstructionsMachine Includes Blade OperationPrepare the dough ingredients and place in work bowl Machine FunctionsOperating Instructions On ContinuousTechniques for Chopping and Puréeing with the Metal Blade To make peanut butter and other nut butters To chop meat, poultry, fish and seafoodTo purée meat, poultry , fish and seafood To chop nutsTo make pastry To beat egg whitesTo whip cream To make crumbs and crumb crustsPreparing Food for Slicing and Shredding Sliced or Shredded Food Practicing Slicing ShreddingRemoving Slicing and Shredding Cheese Slicing Meat PoultryProofing the yeast Using the right bladeMachine capacity Measuring the flourShaping, finishing and baking Kneading bread doughKneading sweet dough RisingProblems 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 Roasted Garlic and Red Pepper Spread AppetizersFresh Tomato and Corn Salsa Spinach, Feta & Artichoke Stuffed Mushrooms Butternut Squash Bisque with Roasted Cremini Mushrooms SoupsChilled Roasted Red Bell Pepper & Corn Soup Gazpacho Flour Quick BreadsCranberry Orange Bread PiecesLowfat Banana Nut Bread Cup 125ml unsalted butter, melted Large egg Yeast BreadsChallah Braid Cheese Bread Classic Cuisinart White Bread Pizza Dough Cornmeal for the peel or baking sheet Flour for dusting Olive and Rosemary Country LoafAdapted from Charles van Over Tablespoon 15ml chopped fresh rosemaryOunces 56g whole wheat flour Teaspoon 1ml instant yeast Simple Wheat StarterOunces 340g unbleached flour Multi-Grain Sandwich Loaf Entrées Cup 185ml dry vermouth or white wine Cup 185ml heavy cream Shrimp & Ginger Stuffed SoleTablespoons 60ml pesto PizzasPesto, Cheese & Fresh Tomato Pizza Reduced version for pizza Pizza MargheritaWith juices For a spicier sauce Sauces & DressingsSimple Tomato Sauce Teaspoon 5ml extra virgin olive oil Black pepper 3/4Creamy Chevre & Peppercorn Dressing Tablespoon 15ml dried basil Herbed Balsamic VinaigretteWashed and dried 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 temperatureHazelnut Butter Cookies 30ml all-purpose flour At room temperatureDesserts Double Chocolate Chunk Cookies Cup 250ml sugar Basic CheesecakeCarrot Cake To 8 tablespoons 75 to 120ml ice water Basic Flaky Pastry DoughCups 375ml all-purpose flour Teaspoon 1ml salt Tablespoons 30ml shorteningDeep-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.
Top Page Image Contents