Cuisinart SM-35 User Manual - Page 20

Rustic Italian Bread This airy and crusty loaf proves that making artisanstyle bread at home can be so simple. Makes 1 round loaf 1 cup warm water (105°F to 110°F) ¾ teaspoon granulated sugar 1¾ teaspoons active dry yeast 3 cups bread flour (or unbleached, all-purpose flour) 1/3 cup wheat bran 1½ teaspoons kosher salt 2 tablespoons extra virgin olive oil Egg wash (1 large egg and 1 tablespoon water, whisked together) 1. S tir together the warm water, sugar and yeast in the Cuisinart® mixing bowl. Attach the dough hook. Let stand 5 to 10 minutes until the mixture is foamy and bubbly. 2. W hile the yeast is proofing, combine the flour, wheat bran and salt in a separate mixing bowl. 3. O nce the yeast is foamy, add the flour mixture and the olive oil and turn the mixer on to Speed 2, until dough comes together as a ball and cleans the side of the bowl. 4. O nce dough ball is formed, continue to knead on Speed 2 for about 4 to 5 minutes. Dough should be smooth. If sticky, add 1 tablespoon of flour at a time until smooth. Alternatively, if the dough seems too dry, add 1 tablespoon of water at a time. 5. S hape the dough into a ball in the mixing bowl and cover with plastic wrap. Let rise in a warm, draft-free place for about an hour, until doubled in size. Punch the dough down, reshape again into a ball, and cover with plastic wrap to rise until doubled in size again. 6. G ently punch down the dough and shape into a tight, large round. Put the round on a baking sheet lined with parchment paper and loosely cover with plastic wrap. Allow to rise one last time, about 30 minutes. 7. W hile bread is proofing, preheat oven to 400°F. When ready to bake, cut an "X" into the top of the loaf with a serrated knife, brush with egg wash and bake for about 30 minutes, until bread is nicely browned and has an internal temperature of 200°F. Remove bread from oven and cool completely on a wire rack before slicing. Nutritional information per serving (2-ounce slice): Calories 95 (15% from fat) • carb. 17g • pro. 3g fat 2g • sat. fat 0g • chol. 12mg • sod. 219 mg • calc. 2mg fiber 1g Apple Walnut Muffins The diced apple in these muffins offers a pleasant, unexpected sweetness. Makes 12 muffins Nonstick cooking spray 1 cup unbleached, all-purpose flour ½ cup whole-wheat flour 1½ teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon ground cinnamon ¼ teaspoon kosher salt 6 tablespoons (¾ stick) unsalted butter, cut into 1-inch pieces and at room temperature ¼ cup, plus 2 tablespoons packed light brown sugar 1 large egg ½ cup buttermilk ½ teaspoon pure vanilla extract 1 Granny Smith apple, peeled, cored and diced ¼ cup roughly chopped walnuts, toasted 1. P reheat oven to 375°F. Generously spray a 12-cup muffin pan with nonstick cooking spray. Reserve. 2. S tir together the flours, baking powder, baking soda, cinnamon and salt in a small bowl. Reserve. 3. P ut butter and sugar into the Cuisinart® mixing bowl. Insert the flat mixing paddle and mix on Speed 5 to cream until light and fluffy, about 2 minutes. Scrape down the entire bowl if necessary. 4. R educe to Speed 3 and add the egg. Mix until fully incorporated. Scrape down the entire bowl. 5. R educe to Speed 2 and add the reserved flour mixture. Mix until combined. Scrape the bowl. Add buttermilk and vanilla extract. Mix until combined, about 1 minute. 20