Cuisinart CBK-110P1 Recipe - Page 19

Garlic, HERB AND CHEESE Knots Dough: 1 cup water, room temperature 1½ tablespoons olive oil 1 teaspoon kosher salt 3 cups bread flour ¼ cup nonfat dry milk powder 2 tablespoons potato flakes 2 teaspoons yeast, active dry, instant or bread machine 2 teaspoons garlic powder Dough Program Makes 12 knots Seasoning: 2 tablespoons unsalted butter 3 large garlic cloves, finely chopped 1 tablespoon fresh, mixed herbs (oregano, thyme and parsley), finely chopped ¼ teaspoon kosher salt 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. P ress START/STOP to begin the dough-making process. 3. When the cycle is complete, remove dough and transfer to a lightly floured surface. Sprinkle all sides of the dough with garlic powder. Line a baking sheet with parchment paper. 4. Divide the dough into 12 equal pieces; cover loosely with plastic wrap. Roll each into a 10-inch rope and shape into a knot. Transfer to the prepared baking sheet, cover loosely with plastic wrap. Rest for approximately 30 minutes. Preheat oven to 350°F. 5. While garlic knots are resting, prepare the seasoning: Put the butter in a small saucepan set over medium heat. Melt the butter and then remove from heat; stir in the chopped garlic, herbs and salt. Reserve for the baked knots. 6. Bake the knots in the preheated oven for 15 to 18 minutes, or until lightly browned. Remove from oven and immediately brush with reserved butter/herb mixture; let cool 5 to 10 minutes before serving. Nutritional information per knot: Calories 148 (22% from fat) • carb. 25g • pro. 5g • fat 4g • sat. fat 1g • chol. 6mg • sod. 258mg • calc. 38mg • fiber 1g 36 Cinnamon Swirl Rolls Dough Program-Makes 16 rolls Dough: ½ cup low-fat milk, room temperature 2 large eggs, room temperature 4 tablespoons (½ stick) unsalted butter, room temperature, cubed 1⁄3 cup granulated sugar ¾ teaspoon kosher salt 1 teaspoon pure vanilla extract 3 cups bread flour ⁄1 3 cup cornstarch 1¾ teaspoons yeast, active dry, instant or bread machine Filling: 1⁄3 cup packed light brown sugar 3 tablespoons granulated sugar 2 teaspoons ground cinnamon Frosting: 3 ounces cream cheese, room temperature 3 tablespoons unsalted butter, room temperature ¾ teaspoon pure vanilla extract 1 cup plus 2 tablespoons confectioners' sugar, sifted 2 teaspoons low-fat milk 3 tablespoons unsalted butter, melted Nonstick cooking spray 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. While dough is mixing, stir together the sugars and cinnamon for the filling in a small bowl and reserve. Prepare the frosting. Process all of the frosting ingredients together with either a Cuisinart® food processor, stand or hand mixer. Frosting should be completely smooth; reserve. 4. When the cycle is complete, remove dough and transfer to a lightly floured surface and punch down to deflate. Divide dough into 2 equal pieces and let rest, covered in plastic wrap, for 10 minutes. Lightly coat a 13x9-inch baking pan with cooking spray. CONTINUED... 37