Pumpernickel Raisin Bread | Cuisinart BRK Series, 07CU26323 specs

on a cornmeal-dusted baking sheet or peel. Cover lightly with oiled plastic wrap and allow to rise until doubled, about 30 to 40 minutes.

Preheat the Cuisinart™ Brick Oven to 450°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Preheat stone for at least 30 minutes. Using a serrated knife cut a star, ¼-inch deep, on the top of the loaf. Bake on the preheated stone for 30 minutes. Reduce the temperature to 425°F and continue to bake for an additional 15 to 20 minutes, or until the loaf sounds hollow when tapped and the internal temperature reads 205°F on an instant-read thermometer.

Let bread fully cool before serving.

Nutritional information per serving:

Calories 73 (18% from fat) • carb. 13g • pro. 2g

•fat 1g • sat. fat 0g • chol. 0mg • sod. 147mg

•calc. 9mg • fiber 1g

Pumpernickel Raisin

Bread

Makes 1 large loaf, approximately 24 servings

2¼ teaspoons active dry yeast 1¼ cups warm (105°-110°F) water

¼cup molasses

2¾ cups unbleached bread flour

½cup whole wheat flour

½cup rye flour

1⁄3 cup cornmeal

2tablespoons unsweetened cocoa powder

1teaspoon instant espresso powder

2tablespoons vital wheat gluten

1½ teaspoons fine sea salt, or table salt

2tablespoons vegetable oil

¾ cup raisins

2teaspoons caraway seeds

Dissolve the yeast in the warm water with the molasses. Let stand 3 to 5 minutes, or until mixture is foamy. Add the flours, cornmeal, cocoa and espresso powders, wheat gluten, salt, and vegetable oil to the work bowl of the Cuisinart® Food Processor fitted with the dough blade. Process for 10 seconds. With the machine running, slowly add the water and yeast mixture through the feed tube and

process until a dough ball forms. Continue processing for 1 to 2 minutes to knead the dough.

Lightly flour the top of the dough and remove from bowl. Shape it into a smooth ball and place in a 1-gallon sealable plastic bag. Squeeze the air out and seal the bag. Let rise in a warm place until it has doubled, about 1 to 2 hours.

Put the dough on a lightly floured table and punch it down to release air. Let it rest 5 minutes. Stretch the dough into a large square. Place the raisins and walnuts on top and knead until fully incorporated, 2 to 4 minutes. Shape into a round loaf and place on a cornmeal-dusted baking sheet or peel. Cover lightly with oiled plastic wrap and allow to rise until doubled, about 30 to 40 minutes.

Preheat the Cuisinart™ Brick Oven to 350°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Preheat stone for at least 30 minutes. Using a serrated knife cut a star, ¼-inch deep, on the top of the loaf. Bake for 50 to

60 minutes, until bread sounds hollow when tapped and measures 205°F when tested with an instant read thermometer. Transfer to a rack to cool.

Nutritional information per serving:

Calories 105 (12% from fat) • carb. 21g • pro. 3g

•fat 1g • sat. fat 0g • chol. 0g • sod. 589

•calc. 15mg • fiber 1g

Buttery Dinner Rolls

Makes 16 rolls

¾cup whole milk, plus 1 tablespoon for brushing

½cup unsalted butter, plus

2 tablespoons for brushing

¼cup granulated sugar

1teaspoon fine sea salt, or table salt 2¼ teaspoons active dry yeast

¼ cup warm (105°-110°F) water 4¾ cups unbleached bread flour

1large egg

In a microwave-safe container, scald the milk in the microwave; stir in the ½ cup butter, sugar and salt; reserve.

Dissolve the yeast in the warm water. Let stand 3 to 5 minutes, or until mixture is

07CU26323, BRK Series specifications

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