Cuisinart CBK-110P1 Recipe - Page 15

Sourdough Loaf and Boule Artisan Dough Program Makes 1½-pound loaf/boule 3 tablespoons water, cool 2 cups (about 4 to 16 ounces) sourdough starter*, room temperature 2½ cups bread flour 1 teaspoon granulated sugar 1½ teaspoons kosher salt 2 teaspoons yeast, active dry, instant or bread machine Cornmeal for dusting (for boule only) 1. Put all ingredients (except for cornmeal), 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 Artisan Dough program. Press START/STOP to begin the dough-making process. 3. When cycle is complete, you may now make either a loaf or a boule. To prepare the loaf, which bakes in the unit, switch to the Bake program (remove the paddle first), and set for 60 minutes. 4. To prepare the boule, transfer the dough to a lightly floured surface. Shape dough into a 10-inch round and cover loosely with plastic wrap. Allow to rest for 20 to 30 minutes. Preheat oven to 425°F with the rack in the middle position. 5. Transfer dough to a baking sheet lined with parchment paper and lightly dusted with cornmeal. Dust dough gently with flour. Using a serrated knife, make an "X" in the top of the boule, ¼ inch deep. Bake bread in preheated oven 25 to 30 minutes, until browned and hollow sounding when tapped. Cool on a wire rack. Bread slices best when allowed to cool completely. * Sourdough starters can be purchased online, or made at home. Note that the older the starter, the more flavorful it will be. To prepare your own starter, see the following recipe. Nutritional information per serving (2-ounce slice): Calories 81 (1% from fat) • carb. 18g • pro. 3g • fat 0g • sat. fat 0g • chol. 0mg • sod. 195mg • calc. 1mg • fiber 1g 28 Ciabatta Overnight Sponge: ¾ cup bread flour ½ cup water Pinch yeast, active dry or instant Artisan Dough Program Makes 1½-pound loaf Dough: ¾ 3 2½ 1½ 2 Overnight sponge, proofed cup water, cool tablespoons olive oil cups bread flour teaspoons kosher salt teaspoons yeast, active dry, instant or bread machine 1. Prepare the sponge: Put the flour, water and yeast into a large bowl. Mix until smooth. Cover loosely with plastic wrap or with a damp towel. Let sit at room temperature overnight or up to 24 hours to proof. It will have small bubbles and a pleasant, sour aroma. 2. Put dough ingredients, starting with the proofed overnight sponge, in the order listed, into bread pan fitted with kneading paddle. Secure bread pan into the Cuisinart® Bread Maker. 3. Press the PROG button to select the Artisan Dough program. Press START/STOP to begin the dough-making process. 4. When cycle is complete, transfer the dough to a parchment-lined baking pan. Shape into an oblong oval shape, about 12 inches in length. Cover loosely with plastic wrap and allow to rest for about 20 minutes. 5. Preheat oven to 425°F with a rack in the middle position. Once oven is preheated, uncover dough and dust lightly with additional flour. Bake until lightly browned and hollow sounding when tapped, about 30 minutes. Cool on a wire rack. Bread slices best when allowed to cool completely. Nutritional information per serving (2-ounce slice): Calories 63 (21% from fat) • carb. 16g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg • sod. 194mg • calc. 1mg • fiber 1g 29