Cuisinart SM55BC Instruction Manual - Page 15

parmesan herb knots These soft rolls are great to serve along with soups. They can also be sliced to hold a hamburger or your favourite sandwich combination. Makes 18 rolls 10 ml 11.25 ml 150 ml 190 ml 75 ml 75 ml 45 ml 5 ml 0.8 - 1 L 125 ml 50 ml 7 ml 45 ml 2 teaspoons granulated sugar 2¼ teaspoons active dry yeast ²/³ cup warm (105-110°F [40°- 45°C]) water ¾ cup + 1 tablespoon cool (70°F [21°C]) water 1⁄3 cup fat free powdered milk 1⁄3 cup potato flakes (instant mashed potatoes, unflavoured) 3 tablespoons extra virgin olive oil 1 teaspoons salt 3¼ to 4 cups unbleached, all-purpose flour ½ cup freshly grated Parmesan cheese ¼ cup extra virgin olive oil ½ tablespoon Italian seasoning 3 tablespoons freshly grated Parmesan cheese (optional) Combine the granulated sugar, yeast in a 2-cup (500 ml) warm water liquid in the Cuisinart™ Mixing bowl . Stir and let stand 5 minutes to proof, until the mixture is foamy and bubby. Insert the dough hook. Add the cool water, powdered milk, potato flakes, olive oil, salt and 2½ cups (625 ml) of the flour to the yeast mixture. Mix on speed 2 for 2 minutes. Add the parmesan cheese and turn to speed 3. Mix until completely incorpoated. If necessary, add the remaining flour, 1 tablespoon (15 ml) at a time, until a soft smooth dough ball is formed. Set the timer for 4 minutes and the speed to 3 to allow dough to knead. Transfer to a bowl that has been lightly coated with olive oil. Turn to coat dough and cover with plastic wrap. Place in a warm, draft-free place to rise until doubled in size, about 1 hour. (May also let rise in a 2-gallon (7.6 L) resealable freezer weight plastic bag.) Combine ¼ cup (50 ml) olive oil and Italian seasoning and let stand while dough rises. Line 2 baking sheets with parchment paper. Twenty to thirty minutes before baking, preheat oven to 350°F (180°C). Punch dough to deflate and divide into 18 equal portions (about 2¼ ounces [65 g] each). Roll each into a 12-inch (30 cm) rope and tie into a knot. Place on prepared baking sheet, cover loosely with plastic wrap and let rise until doubled, about 35 to 45 minutes. Brush lightly with herbed olive oil mixture. If desired, sprinkle each with ½ teaspoon (2 ml) of the optional Parmesan cheese. Place in preheated 350°F (180°C) oven and bake until lightly browned, about 15 to 18 minutes, rotating the baking sheets after about 7 minutes. Brush knots lightly with reserved olive oil mixture. Transfer to a wire rack and let cool 5 to 10 minutes before serving. 28 classic brioche Making brioche is a two-day process, but well worth the wait - besides, the stand mixer does the hard part. Makes 24 individual 3 to 3½-inch (6 to 9 cm) brioches, or two 8-inch (20 cm [about 1 pound]) brioches à tête or two 8½x4½x2½-inch (21.5 x 11 x 6 cm) loaves For the Sponge: 75 ml ¹/³ cup warm whole milk 11.25 ml 2¼ teaspoons active dry yeast 1 large egg 500 ml 2 cups unbleached, all-purpose flour To complete the dough: 75 ml 1/³ cup granulated sugar 4 large eggs lightly beaten - at room temperature (but liquid) 5 ml 1 teaspoon kosher salt 500 - 550 ml 2 to 2¼ cups unbleached, allpurpose flour 175 ml ¾ cups unsalted butter, at room temperature, cut into tablespoons Egg Wash: 2 large eggs, beaten until smooth To make the sponge, place the warm milk, yeast, egg, egg yolk, and 1 cup (250 ml) of the flour in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Mix until smooth on speed 2, about 1 minute. Scrape the bowl and paddle and remove paddle. Cover the batter evenly with the remaining 1 cup (250 ml) of flour. Let stand for 30 to 45 minutes; the mixture will rise and cause the flour to appear cracked. This is normal and lets you know that the mixture is "alive." Insert the dough hook. Add the granulated sugar, eggs, yolks, salt and 1 cup (250 ml) of the remaining flour to the bowl. Mix on speed 2 for 2 minutes. Scrape the bowl and dough hook. Sprinkle with ½ cup (125 ml) more flour and mix on speed 5 for 15 minutes. After about 7 to 8 minutes of mixing, the dough should come together, wrap itself around the dough hook, and make a "slapping" sound on the sides of the bowl. If after 7 to 8 minutes of mixing the dough is not doing this, add some of the remaining flour, 1 tablespoon (15 ml) at a time. Keep beating on speed 5, until the dough has been mixing for a full 15 minutes - this will help give the brioche its classic texture. Reduce the stand mixer to speed 2 and add the room temperature butter about 3 tablespoons (45 ml) at a time, allowing the butter to be incorporated nearly completely after each addition. The dough may appear to "fall apart." After all the butter has been added, increase the stand mixer to speed 9 and mix for 1 minute. Then reduce to speed 5, set the timer and mix for 5 minutes. The dough will once again make the slapping sound on the bowl. Transfer the dough to a large well-buttered bowl and cover tightly with plastic wrap. Let rise at room temperature until doubled in volume, about 2 to 2½ hours. When it has risen, deflate by lifting and letting it fall back into the bowl, doing this all around the ball of dough. Cover tightly again with plastic wrap and refrigerate for at least 4 to 6 hours, or overnight, to rise again. After the dough has risen and chilled, it is ready to use - shape while chilled for best results. For individual brioches (may be made in standard cupcake pans): Butter the pans generously. Divide dough into 24 equal pieces. One at a time, pull off a piece of dough about the size of a ½-inch (1.25 cm) marble from each of the pieces, and shape into a ball; shape the larger piece of dough into a smooth ball and place in the buttered pan. Make an indentation in the centre of the large ball with your finger. Place the small ball in the indentation. Repeat until all are done. Cover 29