Cuisinart BRK-300 manual Buttery Dinner Rolls, Focaccia Romana

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

for 1 to 2 minutes to knead the dough. 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 45 to 60 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 the stone for at least 30 minutes. Lightly butter a 10-inch round baking pan. Divide the dough into 16 equal pieces, about 2¼ ounces each. Roll into smooth rounds and arrange in the prepared pan. Cover with plastic wrap and let rise until about doubled, about 30 to 40 minutes. Combine remaining tablespoon of milk and butter and heat until the butter has melted. Just before baking, gently brush the rolls with the butter/milk mixture. Place in preheated oven and bake until golden brown, about 25 to 30 minutes. Remove from pan and let cool on a rack for about 10 minutes for serving.

For a softer roll, brush each with melted butter just after removing from oven.

Nutritional information per serving (1 roll):

Calories 209 (38% from fat) • carb. 28g • pro. 5g

•fat 9g • sat. fat 5g • chol. 34mg • sod. 160mg

•calc. 23mg • 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 foamy. Add the flour to the work bowl of the Cuisinart® Food Processor fitted with the dough blade and process for 10 seconds. With the machine running, slowly add the liquids through the feed tube and process until a dough ball forms. Continue processing

Focaccia Romana

For another version of this Italian staple, throw on some chopped kalamata olives.

Makes 18 servings

2½ teaspoons active dry yeast

1⁄8 teaspoon granulated sugar

1⁄3 cup warm (105°-110°F) water

4cups unbleached, all-purpose flour

3teaspoons kosher salt, divided

1cup cold water

4tablespoons extra virgin olive oil, divided

2tablespoons fresh rosemary

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

Place flour and 1 teaspoon of salt in the work bowl of a Cuisinart® Food Processor fitted with the dough blade; process 10 seconds to combine. Add cold water and 2 tablespoons of oil to the yeast mixture.