Cuisinart CBK-110P1 Recipe - Page 17

Pizza Dough Dough Program Makes 1½ pounds of dough 1 cup water, room temperature 1 teaspoon honey 1½ teaspoons kosher salt 1½ tablespoons extra virgin olive oil 2 2⁄3 cups bread flour* ½ cup plus 1 tablespoon whole-wheat flour* 1¾ teaspoons yeast, active dry, instant or bread machine 1. Put all ingredients, in the order listed, into bread pan fitted with kneading paddle. Secure bread pan into the Cuisinart® Bread Maker. 2. Press PROG to select the Dough program. Press START/STOP to begin the dough-making process. 3. When the cycle is complete, remove dough and follow your favorite pizza recipe, or see page 46 for our delicious Pizza Margherita. * You may use all bread flour rather than using part whole-wheat flour. Nutritional information per serving (based on 16 servings): Gluten free version (based on 12 servings): Calories 95 (13% from fat) • carb. 13g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 218mg • calc. 2mg • fiber 1g 32 Herb Focaccia Dough Program Makes a 12 x 8-inch focaccia DOUGH: 1 cup plus 2 tablespoons water, room temperature 2 tablespoons plus 1 teaspoon extra virgin olive oil 2¼ teaspoons dry Italian herb blend* 1½ teaspoons kosher salt 3 cups plus 3 tablespoons bread flour 1½ teaspoons yeast, active dry, instant or bread machine Olive oil for pan Cornmeal for dusting pan Topping: 3 ¾ 1⁄3 ¼ tablespoons extra virgin olive oil teaspoon kosher salt cup grated Parmesan cup chopped fresh herbs (any combination: parsley, basil, oregano, thyme, and/or marjoram), loosely packed 1. Put all dough ingredients, 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 Dough program. Press START/STOP to begin the dough-making process. 3. When the cycle is complete, remove dough and transfer to a lightly floured surface. Punch down to deflate and let rest 10 minutes before continuing. 4. Brush a shallow rimmed baking pan with olive oil and sprinkle with cornmeal. After dough has rested, roll out to the appropriate size and place on prepared pan. Cover loosely with plastic wrap and let rise in a warm place until about doubled, about 40 to 50 minutes. 5. Preheat oven to 450°F with the rack in the middle position. While oven is preheating, assemble the focaccia with the topping ingredients. With oiled fingertips, press indentations into the dough about 1 inch apart and ½ inch deep. Drizzle with olive oil. Sprinkle evenly with salt, Parmesan and fresh herbs. Put in preheated oven and bake until deep golden and puffed with a crispy crust, about 20 to 25 minutes. * This herb blend can be found in the spice section of most grocery stores. If you would like to make your own, use equal parts dried basil, oregano, marjoram and thyme, with a pinch of garlic powder. Nutritional information per serving (based on 12 servings): Calories 169 (32% from fat) • carb. 24g • pro. 6g • fat 1g • sat. fat 1g • chol. 3mg • sod. 487mg • calc. 47mg • fiber 1g 33