Cuisinart SM-50C Series Instruction And Recipe Booklet page 10

smooth and spring back to the touch. If sticky,
add 1 tablespoon (15 ml) of the white flour at a
time until smooth. Alternatively, if the dough
seems too dry, add 1 tablespoon (15 ml) of
water at a time.
Cover bowl with plastic wrap and let rise in a
warm, draft-free place until doubled in volume,
about 1 hour.
Lightly coat two 9-inch loaf pans with cooking
spray. Punch dough and divide into 2 equal
portions. Shape into loaves and place in
prepared pans. Cover and let rise until nearly
doubled, about 30 to 45 minutes.
While bread is rising, preheat oven to 375°F
(190°C). Bake loaves until bread is browned
and sounds hollow when tapped, about 35 to
40 minutes. Remove from oven and cool on
wire rack until cool to touch; remove from pans
and allow to cool completely before slicing.
Nutritional analysis per serving (one 2-ounce slice):
Calories 137 (23% from fat) • carb. 24g • pro. 1g
• fat 4g • sat. fat 0g • chol. 0mg • sod. 215mg
• calc. 15mg • fiber 3g
Buttery Dinner Rolls
The classic dinner roll we all remember from Sunday
or holiday dinners.
Makes 16 dinner rolls
¾ cup (180 ml) whole milk
8 tablespoons (120 ml or 1 stick) unsalted
butter, cut into 1-inch (2.5 cm) pieces
1 teaspoon (5 ml) kosher salt
4 tablespoons (60 ml) granulated sugar,
divided
¼ cup (60 ml) warm water
(105°F to 110°F [40°C to 43°C])
2¼ teaspoons (11 ml) active dry yeast
1 large egg
4 cups (1000 ml) bread flour, plus additional
for dusting and rolling
Unsalted butter for greasing pan
1 tablespoon (15 ml) whole milk
1 tablespoon (15 ml) unsalted butter
Scald milk (heat until just bubbling around
edges – may be done in microwave). Stir in
unsalted butter, salt and 3 tablespoons (45 ml)
of sugar. Let cool until just warm (105°F to
110°F [40°C to 43°C]).
Stir together the warm water, remaining
tablespoon of sugar and yeast in the Cuisinart
mixing bowl. Attach the dough hook and let
stand until the mixture is foamy and bubbly,
about 5 to 10 minutes.
While the yeast is proofing, measure out the
bread flour in a separate mixing bowl.
Once the yeast is foamy and the milk mixture
is at the appropriate temperature, add the milk
mixture, egg and flour and turn the mixer on to
Speed 3 until dough comes together as a
ball and cleans the side of the bowl.
Once dough ball forms, continue to knead on
Speed 3 for about 4 to 5 minutes. Dough
should be smooth. If sticky, add 1 tablespoon
(15 ml) of flour at a time until smooth.
Alternatively, if the dough seems too dry, add
1 tablespoon (15 ml) of water at a time.
Cover bowl and let rise in a warm, draft-free
place until doubled in volume, about 1 hour.
Preheat oven to 375°F (190°C). Lightly butter a
9-inch round baking pan. Divide the dough into
16 equal pieces (about 2¼ ounces each). Roll
into balls and arrange in the prepared pan.
Cover with plastic wrap and let rise until about
doubled, about 30 to 45 minutes.
Combine remaining tablespoon of milk and
butter and heat until butter is melted. Just
before baking, gently brush rolls with melted
butter and milk. Bake until golden brown, about
25 to 30 minutes (internal temperature of rolls
will be 200°F (92°C) when tested with an
instant-read thermometer).
Remove from oven and cool on wire rack until
cool to touch; remove from pan and allow to
cool completely.
Nutritional analysis per roll:
Calories 183 (35% from fat) · carb. 26g • pro. 4g
• fat 7g • sat. fat 5g • chol. 34mg • sod. 153mg
• calc. 13mg • fiber 1g
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Challah
Our challah makes the best French toast — that's if
you have any left over, of course!
®
Makes one loaf
¼ cup (60 ml) warm water
(105°F to 110°F [40°C to 43°C])
2¼ teaspoons (11 ml) active dry yeast
4 tablespoons (60 ml) granulated sugar,
divided
/ cup (150 ml) cold water
2
3
8 tablespoons (120 ml or 1 stick) unsalted
butter, melted
4 / cups (1065 ml) unbleached, all-purpose flour
1
3
2 teaspoons (10 ml) kosher salt
Egg wash (1 large egg and 1 tablespoon
water whisked together)
Nonstick cooking spray
Stir together the warm water, yeast and 2
teaspoons of the sugar into the Cuisinart
mixing bowl. Attach the dough hook and let
stand until foamy, about 5 minutes.
Once the yeast has proofed, add the cold
water, melted butter, flour and salt to the mixing
bowl. Knead on Speed 2 to incorporate
ingredients. Increase to Speed 4 and knead
until smooth, about 5 minutes. Dough should
be soft and spring back to the touch.
Cover mixing bowl and let dough rise in a
warm, draft-free place until volume is doubled,
about 1 to 1½ hours. Line a sheet tray with
parchment paper.
Transfer dough to a lightly floured surface and
punch down. Divide dough into 3 equal pieces.
Use your hands to roll each piece into a
cylinder about 1½ x 14 inches. Place the
cylinders side by side on the prepared tray.
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
cooking spray and let rise until doubled in size,
about 45 minutes. Preheat oven to 375°F with
the rack positioned in the lower third of the
oven.
Brush the loaf with the egg wash. Bake for 20
minutes. Lower temperature to 350°F (176°C)
and bake until loaf is browned and sounds
hollow when tapped, about an additional 10
minutes. Remove from oven and cool on wire
rack.
Nutritional analysis per serving (one 2-ounce slice):
Calories 119 (61% from fat) • carb. 18g • pro. 3g
• fat 4g • sat. fat 2g • chol. 30mg • sod. 202mg
• calc. 4mg • fiber 0g
Rustic Italian Bread
This airy and crusty loaf proves that making artisan-
style bread at home can be so simple.
Makes 1 round loaf
1 cup (250 ml) warm water
(105°F to 110°F [40°C to 43°C])
¾ teaspoon (4 ml) granulated sugar
1¾ teaspoons (8.75 ml) active dry yeast
3 cups (750 ml) bread flour
/ cup (75 ml) wheat bran
1
3
1½ teaspoons (7 ml) kosher salt
2 tablespoons (30 ml) extra virgin olive oil
®
Egg wash (1 egg and 1 tablespoon
[15 ml] water whisked together)
Stir together the warm water, sugar and yeast
in the Cuisinart mixing bowl. Attach the dough
®
hook and let stand until the mixture is foamy
and bubbly, about 5 to 10 minutes.
While the yeast is proofing, combine the bread
flour, wheat bran and salt in a separate mixing
bowl.
Once the yeast is foamy, add the flour mixture
and the olive oil and turn the mixer on to Speed
3 until dough comes together as a ball and
cleans the side of the bowl.
Once dough ball is formed, continue to knead
on Speed 3 for about 4 to 5 minutes. Dough
should be smooth and spring back to the
touch. If sticky, add 1 tablespoon (15 ml) of
flour at a time until smooth. Alternatively, if the
dough seems too dry, add 1 tablespoon (15 ml)
of water at a time.
Cover bowl with plastic wrap and let rise in a
warm, draft-free place until doubled in volume,
about one hour. Punch the dough down,
reshape again into a ball, cover with plastic
wrap to rise until doubled in size again.
Gently punch down the dough and shape into a
tight, large round. Put the round on a baking
sheet lined with parchment paper and loosely
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