Cuisinart DLC-10C DLC-10S Manual - Page 48

QUICK BREAD, YEAST BREAD AND PIZZA 42 Corn Bread This is a particularly moist and flavorful corn bread which is best served warm. Coffee Cake This makes an excellent breakfast, or adds a sweet flavor to lunch or supper. INGREDIENTS 3 tablespoons butter 1 3/4 cup yellow cornmeal 2 3/4 cup all-purpose flour 1/4 1-1/2 tablespoons sugar 1/3 2 teaspoons baking powder 1/4 1/4 teaspoon baking soda 1 1/4 teaspoon salt 1 1 cup buttermilk 3 1 large egg 1/4 1/3 cups fresh, frozen or canned corn kernels 1/2 INGREDIENTS package dry yeast tablespoons sugar cup warm water cup sour cream cup cold milk large egg teaspoon vanilla cups flour cup butter teaspoon salt 8x8 pan size in inches Preheat oven to 425°F. Melt butter in baking pan. Use metal blade to process all dry ingredients until combined, about 10 seconds. Add butter and remaining ingredients except corn kernels and process until mixed, about 5 seconds. Scrape down work bowl and gently stir in corn. Pour into prepared pan and bake until a toothpick inserted in center comes out clean, about 25 minutes. Filling 2 1/2 1/2 1/2 1 tablespoons melted butter cup light brown sugar cups raisins or dates, cut in 1-inch pieces cup pecans teaspoon cinnamon To make the dough, dissolve the yeast and half the sugar in warm water in a 2-cup liquid measure. Let stand until foamy. Whisk together the sour cream, milk, egg, and vanilla extract and add to the yeast mixture. Muffin Variation: For corn muffins, pour batter into greased, standard-size muffin fins, filling them 3/4 full. Bake in preheated 425'F oven for about 25 minutes. Makes 6 muffins. Use metal blade to process flour, butter, salt and remaining sugar for 10 seconds. With machine running, add liquid ingredients Ihrough feed tube in steady stream as fast as flour absorbs them. After dough cleans inside of work bowl, continue process ing 40 seconds more to knead it. Shape dough into ball and place it in lightly floured plastic food storage bag. Squeeze out air and close top with wire twist. Let rise in warm place until double, about 1 hour. Roll dough on lightly floured surface to rectangle about 20 inches long and 12 inches wide. Brush with