Cuisinart TOA-95 User Manual - Page 36
Sweet Treats
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10. When ready, remove rolls from oven and serve immediately. Nutritional information per roll: Calories 134 (15% from fat) • carb. 13g • pro. 4g • fat 2g • sat. fat 1g chol. 25g • sod. 402mg • calc. 17mg • fiber 1g Focaccia Romana We kept this recipe classic with basic ingredients. Feel free to jazz it up with toppings like chopped olives, roasted garlic or grated Parmesan cheese. Makes 18 servings 2½ teaspoons active dry yeast 1/8 teaspoon granulated sugar ½ cup warm (105-110F) water 4 cups unbleached, all-purpose flour, plus extra for rolling 3 teaspoons kosher salt, divided 1 cup cold water 4 tablespoons extra virgin olive oil, divided Nonstick cooking spray 2 tablespoons fresh rosemary, roughly chopped 1. Stir the yeast and sugar together into the warm water. Let sit until foamy. 2. Put the flour and 1 teaspoon of salt in the work bowl of a food processor fitted with the dough blade or metal chopping blade. Process for 10 seconds to sift ingredients. 3. Add the cold water and 2 tablespoons of oil to the yeast mixture. With the machine running, slowly pour the liquid through the feed tube and continue processing until a dough ball forms. Let the machine run for an additional minute to knead. 4. Place the dough ball into a large mixing bowl, cover with plastic wrap and place in the oven on the rack in position 1. Select Proof and set to 80°F for 45 minutes. Dough should be doubled in size when time expires. 5. While dough is proofing, spray the Baking Pan liberally with nonstick cooking spray 6. Remove from oven and punch down the dough and turn out onto a floured surface. Roll out into a rectangle to fit the prepared Baking Pan, stretching the dough to meet the edges of the pan. 7. Using your fingers, make indentations in the dough over the entire surface. Brush with the remaining olive oil and sprinkle with remaining salt and the chopped rosemary. Cover with plastic wrap. 8. Replace the rack in the oven with the prepared Baking Pan. Select Proof again and set to 80°F for 30 minutes. 9. When time expires, remove plastic wrap and select Convection Bake and set to 400°F for 20 minutes. Focaccia should be golden and crisp. Let cool slightly before cutting and serving. Nutritional information per serving (based on 18 servings): Calories 125 (24% from fat) • carb. 20g • pro. 4g • fat 3g • sat. fat 0g chol. 0mg • sod. 187mg • calc. 12mg • fiber 1g SWEET TREATS Fall Fruit Cobbler All you need is a dollop of whipped cream to finish off this autumn treat. Makes about 16 servings Nonstick cooking spray Filling: 2 pounds pears, peeled and cut into 1-inch dice, about 6 cups of fruit 2 pounds apples, peeled and cut into 1-inch dice, about 6 cups of fruit 2 pounds Italian plums, cut into 8 even pieces 1 cup granulated sugar 1 cup unbleached, all-purpose flour 36