Cuisinart CJE-500 Baked goods, Potato Bread, Apple Cake, Cup packed light brown sugar large egg

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baked goods

Potato Bread

Makes one 1-pound loaf

2large russet potatoes, about 1 lb,

peeled

2¼ teaspoons active dry yeast

2teaspoons granulated sugar

3cups bread flour

2 teaspoons sea salt

1tablespoon unsalted butter, room temperature

1½ tablespoons nonfat dry milk

1 large egg

1.Turn the Cuisinart® Compact Juice Extractor on and juice the potatoes. Stir the juice and reserve ½ cup plus 1 tablespoon. Reserve all of the pulp (about 2 cups), being sure to discard any large pieces of potato.

2.Put the potato juice, yeast and sugar into the bowl of a Cuisinart® Stand Mixer fitted with the dough hook. Stir well to dissolve yeast and let stand for 5 to 10 minutes.

Mixture will foam and bubble – this means the yeast is alive and active.

3.Put the flour, salt, butter, and dry milk in a separate bowl and stir. Add half to the yeast mixture and mix on speed 3 until fully combined, being sure to scrape the bottom of the bowl with a spatula. Add the egg and reserved pulp; mix to combine.

4.Continuing on speed 3, add the remain- ing flour mixture, ½ cup at a time, mixing completely, about 30 to 40 seconds, until no flour is visible after each addition. The dough at first will be a batter, and slowly, as the flour is added, (you may not need all of the flour), the batter will become a complete ball of dough that cleans the sides of the mixing bowl.

5.After the flour mixture has been incorpo- rated mix on speed 3 for 3 to 4 minutes to knead the dough.

6.Dust dough ball lightly with flour and place in a sealable food storage bag; press out air and seal. Let rise in a warm, draft-free place until doubled in size, about 1 hour.

7.Punch dough down and shape into a loaf. Place loaf in a lightly greased 8 or 9-inch loaf pan and cover loosely with plastic wrap. Let rise 30 to 40 minutes, or until doubled in size.

8.While dough is rising, preheat oven to 375°F.

9.Bake bread in preheated oven 50 to 60 minutes until browned and hollow-sounding when tapped. Cool on a wire rack. Bread slices best when allowed to cool completely before

slicing.

Nutritional information per serving (1 ounce): Calories 152 (8% from fat) • carb. 28g • pro. 8g

•fat 1g • sat. fat 1g • chol. 22mg • sod. 447mg

•calc. 102mg • fiber 1g

Notable nutrients based on daily percentages:

Riboflavin 20% • Thiamin 19%

Apple Cake

Anot-too-sweet treat for your next brunch table.

Makes 12 servings

Cake:

¼cup plus 2 tablespoons fresh apple

juice

1cup apple pulp

(from about 4 medium apples)

¾cup unbleached, all-purpose flour

½ teaspoon baking soda

¼ teaspoon sea salt

¼ teaspoon ground cinnamon

pinch ground nutmeg pinch ground cloves pinch ground cardamom

¼cup (½ stick) unsalted butter, cubed and at room temperature

cup packed light brown sugar large egg

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