Cuisinart SM70BC Instruction Manual - Page 15

parmesan herb knots These soft rolls are great to serve along with soups. They can also be sliced to hold a hamburger or your favourite sandwich combination. Makes 24 rolls 15 ml 1 tablespoon granulated sugar 20 ml 4 teaspoons active dry yeast 250 ml 1 cup warm (105-110°F [40°- 45°C]) water 300 ml 1¼ cups cool (70°F [21°C]) water 125 ml ½ cup fat free powdered milk 125 ml ½ cup potato flakes (instant mashed potatoes, unflavoured) 50 ml ¼ cup extra virgin olive oil 7 ml 1½ teaspoons salt 1.6 - 1.75 L 6½ to 7 cups unbleached, all-purpose flour 175 ml ¾ cup freshly grated Parmesan cheese 75 ml 1⁄3 cup extra virgin olive oil 15 ml 1 tablespoon Italian seasoning 50 ml ¼ cup freshly grated Parmesan cheese (optional) Combine the granulated sugar, yeast and 1 cup (250 ml) warm water in the Cuisinart mixing bowl. Stir and let stand 5 minutes to proof. Insert the dough hook. Add the 1¼ cups (300 ml) of cool water, powered milk, potato flakes, ¼ cup olive oil, salt and 5¾ cups (1.4 L) of the flour to the yeast mixture. Mix on speed 2 for 2 minutes. Add the parmesan cheese and turn to speed 3. Mix until completely incorporated. Add the remaining flour one tablespoon at a time, if necessary until soft, smooth dough ball is formed. Set the timer for 4 minutes and the speed to 3 to allow the dough to knead. Transfer to a bowl that has been lightly coated with olive oil. Turn to coat dough and cover with plastic wrap. Place in a warm, draft-free place to rise until doubled in size, about 1 hour. (May also let rise in a 2-gallon (7.6 L) resealable freezer weight plastic bag.) Combine 1⁄3 cup (75 ml) olive oil and Italian seasoning and let stand while dough rises. Line 2 baking sheets with parchment paper. Punch dough to deflate and divide into 24 equal portions (about 2¼ ounces [65 g] each). Roll each into a 12-inch (30 cm) rope and tie into a knot. Place on prepared baking sheet, cover loosely with plastic wrap and let rise until doubled, about 35 to 45 minutes. Twenty to thirty minutes before baking, preheat oven to 350°F (180°C). Brush lightly with herbed olive oil mixture. If desired, sprinkle each with ½ teaspoon (2 ml) of the optional Parmesan cheese. Place in preheated 350°F (180°C) oven and bake until lightly browned, about 15 to 18 minutes, rotating the baking sheets after about 7 minutes. Brush knots lightly with reserved olive oil mixture. Transfer to a wire rack and let cool 5 to 10 minutes before serving. 28 classic brioche Making brioche is a two-day process, but well worth the wait - besides, the stand mixer does the hard part. Makes 36 individual 3 to 3½-inch (7.5 to 9 cm) brioches, or three 8-inch (20 cm [about 1 pound]) brioches à tête or two 8½x4½x2½-inch (21.5 x 11 x 6 cm) loaves For the Sponge: 125 ml ½ cup warm whole milk 18 ml 3½ teaspoons active dry yeast 1 large egg + 1 large egg yolk 750 ml 3 cups unbleached, all-purpose flour To complete the dough: 125 ml ½ cup granulated sugar 7 large eggs + 3 egg yolks, lightly beaten - at room temperature (but liquid) 6 ml 1½ teaspoon kosher salt 750 - 825 ml 3 to 3¼ cups unbleached, allpurpose flour 300 ml 1¼ cups unsalted butter, at room temperature, cut into tablespoons Egg Wash: 2 large eggs, beaten until smooth To make the sponge, place the warm milk, yeast, egg, egg yolk, and 1¾ cups (425 ml) of the flour in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Mix until smooth on speed 2, about 1 minute. Scrape the bowl and paddle and remove paddle. Cover the batter evenly with the remaining 1¼ cups (300 ml) of flour. Let stand for 30 to 45 minutes; the mixture will rise and cause the flour to appear cracked. This is normal and lets you know that the mixture is "alive." Insert the dough hook. Add the granulated sugar, eggs, yolks, salt and 1½ cups (375 ml) of the remaining flour to the bowl. Mix on speed 2 for 2 minutes. Scrape the bowl and dough hook. Sprinkle with 1½ cups (375 ml) more flour and mix on speed 5 for 15 minutes. After about 7 to 8 minutes of mixing, the dough should come together, wrap itself around the dough hook, and make a "slapping" sound on the sides of the bowl. If after 7 to 8 minutes of mixing the dough is not doing this, add some of the remaining flour, 1 tablespoon (15 ml) at a time. Keep beating on speed 5, until the dough has been mixing for a full 15 minutes - this will help give the brioche its classic texture. Reduce the stand mixer to speed 2 and add the room temperature butter about 3 tablespoons (45 ml) at a time, allowing the butter to be incorporated nearly completely after each addition. The dough may appear to "fall apart." After all the butter has been added, increase the stand mixer to speed 9 and mix for 1 minute. Then reduce to speed 5, set the timer and mix for 5 minutes. The dough will once again make the slapping sound on the bowl. Transfer the dough to a large well-buttered bowl and cover tightly with plastic wrap. Let rise at room temperature until doubled in volume, about 2 to 2½ hours. When it has risen, deflate by lifting and letting it fall back into the bowl, doing this all around the ball of dough. Cover tightly again with plastic wrap and refrigerate for at least 4 to 6 hours, or overnight, to rise again. After the dough has risen and chilled, it is ready to use - shape while chilled for best results. For individual brioches (may be made in standard cupcake pans): Butter the pans generously. Divide dough into 36 equal pieces. One at a time, pull off a piece of dough about the size of a ½-inch (1.25 cm) marble from each of the pieces, and shape into a ball; shape the larger piece of dough into a smooth ball and place in the buttered pan. Make an indentation in the centre of the large ball with your finger. Place the small ball in the indentation. Repeat until all are done. Cover 29