Cuisinart SM70BC Instruction Manual - Page 13

cranberry walnut pumpernickel bread This bread makes a great sandwich with sliced turkey and havarti, or try it toasted topped with creamy Brie. Make two loaves, 1¾ pounds (795 ml) each 425 ml 1¾ cups warm (105-110°F [40 - 45°C]) water 75 ml 1⁄3 cup molasses 20 ml 4 teaspoons active dry yeast 1 - 1.13 L 4 to 4 1⁄3 cups bread flour, divided 150 ml 2⁄3 cup yellow cornmeal 150 ml 2⁄3 cup rye flour 150 ml 2⁄3 cup whole wheat flour 50 ml ¼ cup unsweetened cocoa powder 45 ml 3 tablespoons vital wheat gluten 15 ml 1 tablespoon instant espresso powder 10 ml 2 teaspoons salt 325 ml 11⁄3 cups dried cranberries 325 ml 11⁄3 cups walnuts 40 ml 2 tablespoons + 2 teaspoons walnut oil or flavourless vegetable oil cornmeal for dusting the pan flour for dusting the bread Place warm water, molasses and yeast in Cuisinart™ mixing bowl. Let stand for 5 minutes until mixture is foamy and bubbly. While yeast is proofing, combine 3½ cups (875 ml) of bread flour with the whole-wheat flour, cornmeal, rye flour, coca powder, vital wheat gheten, espresso powder, and salt. Add the flour mixture to the yeast mixture. Insert the dough hook and mix on speed 2 for 2 minutes. Add the cranberries, walnuts and oil and mix on speed 3 for an additional 2 minutes. Continuing on speed 3, add the remaining flour one tablespoon (15 ml) at a time until a dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set the timer for 4 minutes to allow the dough to knead. Transfer to a large bowl, cover with plastic wrap and allow to rise in a warm, draft-free place, until doubled in size, about 1 to 2 hours. Divide dough into 2 equal pieces (about 1 pound 15 ounces [925 g] each). Shape each into a loaf 10 inches (25 cm) long by 3 inches (7.5 cm) wide. Line a baking sheet with parchment and dust with cornmeal. Arrange the loaves equally spaced on baking sheet. Dust lightly with flour. Cover with plastic wrap and let rise until about doubled. While loaves are rising, preheat oven to 350°F (180°C). Cut 4 diagonal slashes about 1⁄8-inch (0.8 cm) deep in the top of in each loaf, using a serrated knife, razor blade or lame. Bake for 55 to 60 minutes, until bread sounds hollow when tapped and registers 205°F (96°C) when tested with an instant-read thermometer. Transfer to a wire rack to cool. Bread slices best when completely cooled. mixed grain, seed and nut bread Seeds and nuts add to the nutritional value of this delicious bread. Makes 2 loaves, about 1¾ pounds (795 ml) each cooking spray or unsalted butter 625 ml 2½ cups warm (105-110°F [40 - 45°C]) water 25 ml 1½ tablespoons molasses 18 ml 3½ teaspoons active dry yeast 1.3 L 5¼ cups whole wheat flour 750 ml 3 cups bread flour, divided 175 ml ¾ cup regular oats 40 ml 2½ tablespoons vital wheat gluten 15 ml 1 tablespoon salt 45 ml 3 tablespoons flax seed oil or walnut oil 45 ml 3 tablespoons flax seeds 45 ml 3 tablespoons poppy seeds 45 ml 3 tablespoons hulled pumpkin seeds, toasted 45 ml 3 tablespoons sesame seeds 45 ml 3 tablespoons roasted unsalted sunflower seeds 250 ml 1 cup slivered almonds or other roughly chopped nuts - optional cooking spray or unsalted butter for the pans Place warm water, molasses and yeast in the Cuisinart™ mixing bowl. Let stand 5 to 10 minutes until foamy and bubbly. While yeast is proofing, combine 4¾ cups (1 L) of whole-wheat flour with 2½ cups (625 ml) bread flour, oats, vital wheat gheten, and salt. Add the flour mixture to the yeast mixture. Insert the dough hook and mix on speed 2 for 2 minutes. Combine remaining flours and reserve. Add the flax oil, flax seeds, poppy seeds, pumpkin seeds, sesame seeds, sunflower seeds and optional nuts. Mix for an additional 2 minutes on speed 3. Continuing on speed 3, add the remaining flour one tablespoon (15 ml) at a time until a dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set the timer for 4 minutes to allow the dough to knead. Transfer to a clean bowl, cover and let rise in a warm, draft-free place until volume is doubled, about 1 to 1½ hours. Lightly coat two 9x5x3-inch (23 x 13 x 6 cm) loaf pans with unsalted butter or cooking spray. Divide dough into 2 equal pieces and shape into loaves. Place in prepared pans, cover and let rise until dough comes up over the top of the pan by about ¾ inch (1.9 cm). While dough is rising, preheat oven to 375°F (190°C). Bake loaves for 35 to 45 minutes, until lightly browned and hollow sounding when tapped. Remove from pans and let cool on a wire rack. Bread slices best when allowed to cool completely before slicing. 24 25