Cuisinart BRK 200 Instruction and Recipe Booklet - Page 8

on a cornmeal-dusted baking sheet or peel. Cover lightly with oiled plastic wrap and allow to rise until doubled, about 30 to 40 minutes. Preheat the Cuisinart™ Brick Oven to 450°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Preheat stone for at least 30 minutes. Using a serrated knife cut a star, ¼-inch deep, on the top of the loaf. Bake on the preheated stone for 30 minutes. Reduce the temperature to 425°F and continue to bake for an additional 15 to 20 minutes, or until the loaf sounds hollow when tapped and the internal temperature reads 205°F on an instant-read thermometer. Let bread fully cool before serving. Nutritional information per serving: Calories 73 (18% from fat) • carb. 13g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 147mg • calc. 9mg • fiber 1g Pumpernickel Raisin Bread Makes 1 large loaf, approximately 24 servings 2¼ teaspoons active dry yeast 1¼ cups warm (105°-110°F) water ¼ cup molasses 2¾ cups unbleached bread flour ½ cup whole wheat flour ½ cup rye flour 1⁄3 cup cornmeal 2 tablespoons unsweetened cocoa powder 1 teaspoon instant espresso powder 2 tablespoons vital wheat gluten 1½ teaspoons fine sea salt, or table salt 2 tablespoons vegetable oil ¾ cup raisins 2 teaspoons caraway seeds Dissolve the yeast in the warm water with the molasses. Let stand 3 to 5 minutes, or until mixture is foamy. Add the flours, cornmeal, cocoa and espresso powders, wheat gluten, salt, and vegetable oil to the work bowl of the Cuisinart® Food Processor fitted with the dough blade. Process for 10 seconds. With the machine running, slowly add the water and yeast mixture through the feed tube and process until a dough ball forms. Continue processing for 1 to 2 minutes to knead the dough. Lightly flour the top of the dough and remove from bowl. Shape it into a smooth ball and place in a 1-gallon sealable plastic bag. Squeeze the air out and seal the bag. Let rise in a warm place until it has doubled, about 1 to 2 hours. Put the dough on a lightly floured table and punch it down to release air. Let it rest 5 minutes. Stretch the dough into a large square. Place the raisins and walnuts on top and knead until fully incorporated, 2 to 4 minutes. Shape into a round loaf and place on a cornmeal-dusted baking sheet or peel. Cover lightly with oiled plastic wrap and allow to rise until doubled, about 30 to 40 minutes. Preheat the Cuisinart™ Brick Oven to 350°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Preheat stone for at least 30 minutes. Using a serrated knife cut a star, ¼-inch deep, on the top of the loaf. Bake for 50 to 60 minutes, until bread sounds hollow when tapped and measures 205°F when tested with an instant read thermometer. Transfer to a rack to cool. Nutritional information per serving: Calories 105 (12% from fat) • carb. 21g • pro. 3g • fat 1g • sat. fat 0g • chol. 0g • sod. 589 • calc. 15mg • fiber 1g Buttery Dinner Rolls Makes 16 rolls ¾ cup whole milk, plus 1 tablespoon for brushing ½ cup unsalted butter, plus 2 tablespoons for brushing ¼ cup granulated sugar 1 teaspoon fine sea salt, or table salt 2¼ teaspoons active dry yeast ¼ cup warm (105°-110°F) water 4¾ cups unbleached bread flour 1 large egg In a microwave-safe container, scald the milk in the microwave; stir in the ½ cup butter, sugar and salt; reserve. Dissolve the yeast in the warm water. Let stand 3 to 5 minutes, or until mixture is 8