Cuisinart TOB-60N TOB-60 Manual - Page 19

Preheat Cuisinart® Convection Toaster Oven Broiler to 400°F on the convection bake setting with the rack in position A. Lightly coat the baking sheet with a nonstick cooking spray. Turn the dough out onto a floured surface. Roll out into a rectangle and then fit onto the prepared pan, stretching the ends of the dough to meet the edges of the baking tray. Using your fingers, make indentations in the dough over the entire surface. Brush the dough with the remaining olive oil, and sprinkle the salt and rosemary to cover. Cover with plastic wrap and let rise until puffy, about 20 minutes Bake until golden and crisp, about 20 to 25 minutes. Let cool slightly on wire rack. Nutritional information per serving: Calories 120 (24% from fat) • carb. 20g • pro. 3g • fat 3g • sat. fat 0g • chol. 0mg • sod. 360mg • calc. 1mg • fiber 1g Sift flours, cream of tartar and baking soda together. Place in the bowl of a Cuisinart® food processor. Add the sugar, salt and black pepper. Process for about 5 seconds to combine. Add the 6 tablespoons of butter and pulse until the mixture is crumb-like, about 6 to 8 pulses. Slowly add the buttermilk and pulse 2 to 3 times. Turn the dough out onto a lightly floured surface. Gently and carefully knead 2 to 3 times to ensure the dough is fully mixed. Divide the dough into 8 equal pieces. Roll the dough, with floured hands, into a smooth ball. Repeat with remaining pieces and place on the prepared pan, leaving one inch between rolls. Bake in preheated oven for 10 to 12 minutes, or until golden brown. Remove and brush liberally with the melted butter. Serve immediately. Nutritional information per biscuit: Calories 230 (50% from fat) • carb. 25g • pro. 4g • fat 13g • sat. fat 8g • chol. 35mg • sod. 600mg • calc. 37mg • fiber 1g Buttermilk Biscuits Makes 8 biscuits 1½ cups unbleached, all-purpose flour ½ cup cake flour 2 teaspoons cream of tartar 1½ teaspoons baking soda pinch granulated sugar 1½ teaspoons sea or kosher salt ¼ teaspoon freshly ground black pepper 6 tablespoons unsalted butter, cold and cut into ¼-inch cubes 1 cup lowfat buttermilk 3 tablespoons unsalted butter, for finishing Multigrain Rolls Makes 15 rolls 2¼ teaspoons active dry yeast 12/3 cups warm (105° to 110°F) water 1 tablespoon molasses 3½ cups whole-wheat flour 1¾ cup bread flour, divided 1½ tablespoons vital wheat gluten 2 teaspoons sea or kosher salt 2 tablespoons flax seed oil 3 tablespoons flax seeds 1 cup golden raisins Preheat Cuisinart® Convection Toaster Oven Broiler to 450°F on the convection bake setting with the rack in position A. Line baking pan with parchment paper. Dissolve the yeast in the water and molasses. Let stand 4 to 6 minutes, or until mixture is foamy. Add the flours, vital wheat gluten, salt and oil to the bowl of a Cuisinart® Stand Mixer fitted with the dough hook. Mix on speed 18