Cuisinart BRK-300 manual Popovers, French Boule

Bake on the preheated baking stone for 40 to 60 minutes, or until the quiche has browned on top and is just set.

Nutritional information per serving (based on 12 servings):

Calories 300 (77% from fat) • carb. 11g • pro. 7g

•fat 25g • sat. fat 8g • chol. 115mg • sod. 300mg

•calc. 101mg • fiber 1g

Popovers

Pair this easy side dish with our

Standing Rib Roast (page 16), using

the roast’s fat drippings instead of butter.

Makes 6 popovers

¾cup unbleached, all-purpose flour

¾cup evaporated fat-free milk, or reduced fat milk

2 large eggs

1tablespoon butter, melted (may substitute with fat from rib roast)

½teaspoon table salt

Place all ingredients into a medium-sized bowl. Using a Cuisinart® Hand Mixer, mix on low for about 10 seconds. Increase the speed to high and beat until the batter is smooth. Cover; let sit for 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. Heavily butter, or coat with nonstick cooking spray, six 5-ounce ramekins. Fill each ramekin

with about 1⁄3 cup of batter. Place in the oven directly on the stone and bake for 30 minutes. Lower the heat to 350°F and bake an additional 20 minutes. Remove from oven and carefully unmold from ramekins. Serve immediately.

Nutritional information per popover:

Calories 124 (28% from fat) • carb. 16g • pro. 6g

•fat 4g • sat. fat 2g • chol. 76mg • sod. 170mg

•calc. 104mg • fiber 0g

French Boule

Makes 1 large round loaf, approximately 12 servings

2½ teaspoons active dry yeast

1⁄3 cup warm (105°-110°F) water

4cups unbleached, all-purpose flour

2teaspoons fine sea salt or table salt

1cup cold water cornmeal for dusting

Dissolve yeast in 1⁄3 cup of warm water. Let stand 3 to 5 minutes, or until mixture is foamy. Add the flour and salt to the work bowl of the Cuisinart® Food Processor fitted with the dough blade. Process for 10 seconds. With the machine running, add the warm water with yeast and then the cold water in a slow stream 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 lightly floured 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 1½ hours.

Put the dough on a lightly floured table and punch it down to release air. Let it rest 5 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 400°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Preheat the baking stone for at least 30 minutes.

Using a serrated knife, cut a cross ¼-inch deep on the top of the loaf.

Bake for 40 to 50 minutes, or until nicely browned and sounds hollow when tapped. Let cool completely before serving.

Nutritional information per serving

(based on 12 servings):

Calories 153 (3% from fat) • carb. 32g • pro. 5g

•fat 0g • sat. fat 0g • chol. 0mg • sod. 224mg

•calc. 7mg • fiber 1g