Cuisinart TOB-175BC Instruction and Recipe Booklet - Page 7

Preheat stone for at least 30 minutes. Heavily butter, or coat with nonstick cooking spray, six 5-ounce ramekins. Fill each ramekin with about 1⁄3 cup of batter. Place in the oven directly on the stone and bake for 30 minutes. Lower the heat to 350°F and bake an additional 20 minutes. Remove from oven and carefully unmold from ramekins. Serve immediately. Nutritional information per popover: Calories 124 (28% from fat) • carb. 16g • pro. 6g • fat 4g • sat. fat 2g • chol. 76mg • sod. 170mg • calc. 104mg • fiber 0g French Boule Makes 1 large round loaf, approximately 12 servings 2½ teaspoons active dry yeast 1⁄3 cup warm (105°-110°F) water 4 cups unbleached, all-purpose flour 2 teaspoons fine sea salt or table salt 1 cup cold water cornmeal for dusting Dissolve the yeast in the 1⁄3 cup of warm water. Let stand 3 to 5 minutes, or until mixture is foamy. Add the flour and salt to the work bowl of the Cuisinart® Food Processor fitted with the dough blade. Process for 10 seconds. With the machine running, add the warm water with yeast and then the cold water in a slow stream and process until a dough ball forms. Continue processing for 1 to 2 minutes to knead the dough. Lightly flour the top of the dough and remove from bowl. Shape it into a smooth ball and place in a lightly floured 1-gallon sealable plastic bag. Squeeze the air out and seal the bag. Let rise in a warm place until it has doubled, about 1 to 1½ hours. Put the dough on a lightly floured table and punch it down to release air. Let it rest 5 minutes. Shape into a round loaf and place on a cornmeal-dusted baking sheet or peel. Cover lightly with oiled plastic wrap and allow to rise until doubled, about 30 to 40 minutes. Preheat the Cuisinart® Brick oven to 400°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Preheat the baking stone for at least 30 minutes. Using a serrated knife, cut a cross ¼-inch deep on the top of the loaf. Bake for 40 to 50 minutes, or until nicely browned and sounds hollow when tapped. Let cool completely before serving. Nutritional information per serving: Calories 153 (3% from fat) • carb. 32g • pro. 5g • fat 0g • sat. fat 0g • chol. 0mg • sod. 224mg • calc. 7mg • fiber 1g Walnut Rosemary Bread with Raisins Makes 1 small round loaf, approximately 16 servings ½ teaspoon active dry yeast ½ cup + 2 tablespoons warm water 1¼ cups unbleached, bread flour, plus more for dusting ½ cup whole wheat flour 2 tablespoons rye flour 1 teaspoon fine sea salt or table salt ½ teaspoon extra-virgin olive oil ¼ cup golden raisins, or any similar dried fruit ¼ cup chopped walnuts 1 tablespoon chopped fresh rosemary cornmeal for dusting Dissolve the yeast in the warm water. Let stand 3 to 5 minutes, or until mixture is foamy. Add the flours, salt, and olive oil to the work bowl of the Cuisinart® Food Processor fitted with the dough blade. Process for 10 seconds. With the machine running, slowly add the water and yeast mixture through the feed tube and process until it forms a dough ball. Continue processing for 1 to 2 minutes to knead the dough. Lightly flour the top of the dough and remove from bowl. Shape it into a smooth ball and place in a lightly floured 1-gallon sealable plastic bag. Squeeze the air out and seal the bag. Let rise in a warm place until it has doubled, about 1 to 1½ hours. Put the dough on a lightly floured table and punch it down to release air. Let it rest 5 minutes. Stretch the dough into an 8-inch square. Place the raisins and walnuts on top and knead until fully incorporated, 2 to 4 minutes. Shape into a round loaf and place 7