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baked goods
Potato Bread
Makes one
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,
7.Punch dough down and shape into a loaf. Place loaf in a lightly greased 8 or
8.While dough is rising, preheat oven to 375°F.
9.Bake bread in preheated oven 50 to 60 minutes until browned and
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
A
Makes 12 servings
Cake:
¼cup plus 2 tablespoons fresh apple
juice
1cup apple pulp
(from about 4 medium apples)
¾cup unbleached,
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
22