Cuisinart CBK-110 Recipe - Page 18

Pretzels Dough Program Makes 12 pretzels 1 cup water, room temperature 2 teaspoons kosher salt 1 tablespoon packed light brown sugar 3¼ cups bread flour 2¼ teaspoons yeast, active dry, instant or bread machine 2 cups water 2 tablespoons baking soda Coarse salt, for sprinkling 1. Put the 1 cup of water, salt, brown sugar, flour and yeast into bread pan fitted with kneading paddle. Secure bread pan into the Cuisinart® Bread Maker. 2. Press the PROG button to select the Dough program. Press START/STOP to begin the dough-making process. Line two baking sheets with parchment paper; reserve. 3. When the cycle is complete, remove dough and transfer to a lightly floured surface. Divide dough into 12 equal pieces, about 2 ounces each; cover loosely with plastic wrap. Working with one piece at a time, roll each ball into a thin rope. Twist dough into a pretzel shape and transfer to the prepared baking sheets. Cover loosely with plastic wrap and repeat with remaining pieces. Allow pretzels to rest for about 20 to 30 minutes. 4. Stir together the 2 cups of water and baking soda in a small bowl. 5. Put a 6-quart saucepan filled with water over high heat and bring to a boil. Preheat oven to 425°F. 6. Once pretzels have rested and water comes to a boil, carefully slide one pretzel into the boiling water at a time, flipping each after 1½ minutes. Boil for 3 minutes total. Allow pretzels to drain on a wire cooling rack. Dip each pretzel into the stirred baking soda solution and place on prepared baking sheet. 7. Sprinkle each pretzel with the coarse salt. Bake in the preheated oven until dark and golden, approximately 15 to 20 minutes. When pretzels are finished, transfer to a wire rack to cool slightly before serving. Nutritional information per pretzel: Calories 115 (0% from fat) • carb. 25g • pro. 4g • fat 0g • sat. fat 0g • chol. 0mg • sod. 428mg • calc. 1mg • fiber 1g 34 Whole-Wheat Kalamata Rolls Dough Program Makes 12 rolls ½ cup whole milk, room temperature ¼ cup plus 2 tablespoons water, room temperature 1 tablespoon olive oil ½ teaspoon kosher salt 1 tablespoon granulated sugar 1½ cups whole-wheat flour 1½ cups bread flour ½ cup Kalamata olives, pitted and roughly chopped 1 teaspoon herbes de Provence 2¼ teaspoons yeast, active dry, instant or bread machine 1. Put all ingredients, in the order listed, into bread pan fitted with kneading paddle. Secure bread pan into the Cuisinart® Bread Maker. 2. Press the PROG button to select the Dough program. Press START/STOP to begin the dough-making process. 3. When the cycle is complete, remove dough and transfer to a lightly floured surface. Line a baking sheet with parchment paper. 4. Divide the dough into 12 equal pieces. Roll each piece into an oval and put on the prepared baking sheet; cover with plastic wrap. Allow to rest for about 30 minutes, or until the rolls have about doubled in size. Preheat oven to 350°F. 5. Once rolls have risen, use a serrated knife to cut 2 small slashes across each roll. Dust with whole-wheat flour. Bake in preheated oven for about 15 to 20 minutes, or until they are a dark golden color. Once finished, transfer rolls to a wire rack to cool before serving. Note: This recipe can also be shaped into one large oval loaf. Follow the same instructions and then bake for an additional 10 minutes. Nutritional information per roll: Calories 147 (17% from fat) • carb. 26g • pro. 5g • fat 3g • sat. fat 0g • chol. 1mg • sod. 141mg • calc. 22mg • fiber 3g 35