Cuisinart BRK-300 manual Walnut Rosemary Bread with Raisins, Pumpernickel Raisin Bread

Walnut Rosemary Bread with Raisins

Makes 1 small round loaf, approximately 16 servings

½teaspoon active dry yeast

½cup + 2 tablespoons warm water (105°-110°F)

1¼ cups unbleached bread flour, plus more for dusting

½cup whole wheat flour

2 tablespoons rye flour

1 teaspoon fine sea salt or table salt

½teaspoon extra-virgin olive oil

¼cup golden raisins, or any similar dried fruit

¼cup chopped walnuts

1tablespoon chopped fresh rosemary

cornmeal for dusting

Dissolve the yeast in the warm water. Let stand 3 to 5 minutes, or until mixture is foamy. Add the flours, salt, and olive 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 it forms a dough ball. 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. Stretch the dough into an 8-inch 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 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