Cuisinart CFP-11BCPCC Instruction And Recipe Booklet page 15

Banana Nut Bread
Wrap and freeze individual slices for a healthy lunchbox snack.
Makes 1 loaf (14 servings)
Preparation: 10–15 minutes, plus 2 hours baking and cooling
cooking spray
1 ⁄ cups (325 ml) unbleached, all-purpose flour
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¼ cup (60 ml) walnut halves
¾ teaspoon (3.75 ml) baking powder
¾ teaspoon (3.75 ml) baking soda
¼ teaspoon (1 ml) table salt
1½ ripe bananas [about 8 ounces (230 g)total],
peeled, cut into 1-inch (2.5 cm) pieces
Preheat oven to 350˚F (180°C). Lightly spray a 9 x 5-inch (23 x 13 cm) loaf pan with cooking spray.
Insert metal blade. Pulse to combine flour, nuts, baking powder, baking soda and salt, about 5 times.
Reserve.
Process banana until puréed, about 30 seconds. Scrape work bowl and process an additional
10 seconds. Add egg, egg white, sugar, yogurt, butter and vanilla extract. Process until well combined,
about 10 to 15 seconds. Add dry ingredients. Pulse until flour is just mixed in, about 5 to 6 times.
Pour into prepared pan. Bake until golden brown and a toothpick inserted in the center comes out
clean, about 50 minutes. Cool in pan on a wire rack for 20 minutes. Remove from pan and cool
completely on wire rack.
Muffin variation:
Lightly spray 12 standard [½-cup (125 ml)] muffin cups with vegetable oil cooking spray. Divide the
batter evenly among the 12 cups (3 L). Bake at 350˚F (180°C) for 16 to 20 minutes. For variety, add
1 ⁄ cup (75 ml) chocolate chips when pulsing in the flour mixture.
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Nutritional information per serving:
Calories 131 (28% from fat) • carb. 22g • pro. 3g • fat 4g
• sat. fat 0g • chol. 21mg • sod. 125mg • fiber 1g
1 large egg
1 large egg white
⁄ cup (150 ml) granulated sugar
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1 ⁄ cup (75 ml) plain nonfat yogurt
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2½ tablespoons (40 ml) unsalted butter,
cut into 1-inch (2.5 cm) pieces
1¼ teaspoons (6 ml) pure vanilla extract
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Yeast Breads
Challah Braid
If you have leftovers, our challah braid slices make the best French toast.
Makes 18 servings [one 2-pound (1 kg) loaf]
Preparation: 15–20 minutes, plus 2½ hours rising and resting,
30 minutes baking and 1 hour or longer cooling
4 tablespoons (60 ml) granulated sugar, divided
1 package active dry yeast
[2¼ teaspoons (13 ml)]
¼ cup (60 ml) warm water [105˚–115˚F
(40°- 46°C)]
4 ⁄ cups (1.75 L) unbleached, all-purpose flour
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In a 2-cup (500 ml) liquid measure, dissolve 2 teaspoons (10 ml) sugar and yeast in warm water. Let
stand until foamy, about 5 minutes.
Insert the metal blade in the work bowl and add flour, remaining sugar and salt. Pulse on dough speed
to combine, about 2 to 3 times.
Add cold water, melted butter and 1 egg to yeast mixture. With machine running on dough speed, add
liquid through small feed tube in a steady stream as fast as the flour will absorb it. Once dough forms
a ball, continue processing for 45 seconds to knead dough. Put dough in a floured plastic food storage
bag and seal. Let rise in a warm place until doubled in size, about 1 to 1½ hours.
Put dough on a lightly floured surface and punch down; let rest 5 to 10 minutes. Divide dough into
3 equal pieces. Use your hands to roll each piece into a cylinder about 1½ x 18 inches (3.75 x 45 cm).
Put the cylinders side by side on a baking sheet coated with cooking spray. Braid loosely from one end.
Gently pull and taper each end to a point, then pinch and tuck under loaf. Cover with plastic wrap
coated with vegetable oil cooking spray and let rise until doubled in size, about 45 minutes. Preheat
oven to 375˚F (190°C) 15 minutes before baking.
Beat egg with water and brush over braid. Bake in lower third of preheated oven for 20 minutes. Lower
temperature to 350˚F (180°C) and bake until loaf is browned and sounds hollow when tapped, about
10 minutes. Cool on wire rack.
Nutritional information per serving:
Calories 174 (31% from fat) • carb. 26g • pro. 4g • fat 6g
• sat. fat 3g • chol. 37mg • sod. 267mg • fiber 1g
2 teaspoons (10 ml) kosher salt
2 ⁄ cup (150 ml) cold water
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½ cup (125 ml) unsalted butter, melted
1 large egg
1 tablespoon (15 ml) water
cooking spray
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