Cuisinart DLC-XP manual Rosemary Walnut Raisin Bread, Pizza Dough

ROSEMARY WALNUT RAISIN BREAD

Yield: Makes 4 loaves, 18 ounces each

Preparation: 15 minutes, 2 1/2 - 3 1/2 hours to rise and bake

2teaspoons instant yeast

1tablespoon honey

3/4 cup warm (105-115°F) water

2cups cool water

3tablespoons fresh rosemary leaves 7-1/2 cups unbleached all-purpose flour 1-1/2 cups whole wheat flour

1tablespoon kosher salt

1tablespoon olive oil

1cup walnuts

1-1/2 cups golden raisins Cornmeal for dusting the pans Flour for dusting the loaves

In a 4-cup glass measure with a spout, dissolve the yeast in one cup of warm water along with a generous pinch of the flour and let stand until foamy, about 5-10 minutes. (If there is no foaming or bubbling, the yeast is not active – discard and begin again with fresh yeast.)

Insert the metal blade; process to chop the rosemary leaves, about 20 seconds. Leave in work bowl. Insert the dough blade. Process to combine the flours, salt, and olive oil, 15 seconds. Scrape the work bowl. Add the cool water to the yeast mixture. With the machine running, pour the mixture through the feed tube in a steady stream as fast as the flour will absorb it (it should take about 50 seconds). Once the dough has formed a single mass, continue to process for 1 minute to knead. With lightly floured hands, carefully remove the dough from the work bowl and place on a lightly floured surface; flatten into a large rectan- gle. Sprinkle with the walnuts and raisins, then fold the dough over onto itself. Press and fold several times until the walnuts and raisins are kneaded evenly into the dough. Place in a lightly floured jumbo resealable plastic storage bag. Squeeze the air out and seal. Let the dough rise in a warm (about 80°F) place until doubled in bulk, about 60-90 minutes.

With lightly floured hands, remove the dough from the bag and place on a lightly floured counter. Divide the dough into 4 equal pieces; let rest for 5-10 minutes. Working with one piece at a time, flatten into a 6 x 10 inch rectangle. Working with the long edges, fold the dough in thirds. Press together and pinch to seal the seam. Use the palms of your hands to roll the dough into an oval about 12 inches in length, somewhat football shaped.

Arrange the loaves seam side down on parchment lined baking sheets (not air-bake) that have been dusted with cornmeal, two loaves per sheet. Cover loosely with plastic wrap and let rise in a warm (80°F) place until nearly doubled in bulk, about

30-45 minutes. Preheat the ovens to 450°F. Arrange the upper rack so that it is about 10 inches from the top of each oven. Place a metal baking pan with at least 1 inch of hot water in it on the lower rack.

Lightly rub each of the loaves with about 1 tablespoon of flour. Use a serrated knife to score 3 diagonal slashes on top of each loaf. Bake in the preheated oven for 20 minutes at 450°F, then lower the heat to 375° F and bake for an additional

15-20 minutes, until the loaves sound hollow when tapped on the bottom. Remove the loaves from the oven and place on a rack to cool completely before slicing or storing.

Nutritional analysis per 2 ounce serving:

Calories 145 (16% from fat) • carbo. 2g • pro. 4g • fat 3g •

sat. fat 0g • chol. 0mg • sod. 158mg • fiber 1g

PIZZA DOUGH

Yield: 5 pounds 5 ounces of pizza dough, enough for five 12 to 14 inch pizzas

Preparation: 5 minutes, 45-60 minutes to rise

2-1/2 teaspoons instant yeast

1tablespoon honey or sugar

3/4 cup warm (105-115° F) water

10cups unbleached all-purpose flour*

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