Cuisinart DLC-2009CHB Instruction And Recipe Booklet page 47

3 tablespoons unsalted butter, in 1-inch pieces
1½ teaspoons table salt
1 cup cold water
vegetable oil cooking spray
In a 2-cup liquid measure dissolve yeast and sugar in warm water. Let sit until foamy,
about 5 minutes.
Insert dough blade. Process fl ours, butter and salt until combined, about 10 to 15
seconds. Add cold water to yeast mixture. With machine running, add liquid through
small feed tube as fast as fl our absorbs it. Once dough cleans the sides of the work bowl
and forms a ball, process for 45 seconds to knead dough. Place dough in a lightly fl oured
plastic food storage bag and seal the top. Allow to sit in a warm place until doubled in
size, about 1 to 1½ hours.
Spray two 8 x 4-inch loaf pans with vegetable oil cooking spray. Place dough on a lightly
fl oured surface and punch down. Divide dough in half and roll each half into a 8 x 4-inch
rectangle. Beginning with a short end, roll up the dough jelly-roll fashion. Pinch the seam
and ends tightly to seal. Place in greased loaf pans and cover with plastic wrap coated
with vegetable oil cooking spray. Let rise until dough is just above the tops of the pans,
about 45 minutes to 1 hour. Preheat oven to 400°F for 15 minutes before baking.
Bake until tops are browned and loaf sounds hollow when tapped, about 30 to 35
minutes. Remove from pans and cool on wire rack.
Calories 134 (17% from fat) • carb. 25g • pro. 4g • fat 3g • sat. fat 1g
Once you see how simple Cuisinart pizzas are to make,
Makes ¾ pound dough (enough for two 9-inch crusts or one 14-inch crust)
1 package active dry yeast
1 teaspoon granulated sugar
2
⁄ ³ cup warm water (105-115°F)
2
1 ⁄ ³ cups unbleached, all-purpose fl our
¾ teaspoon table salt
¾ teaspoon extra virgin olive oil
In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy,
about 3 to 5 minutes. Insert metal blade in work bowl and add fl our and salt. Add cold
water to yeast mixture.
With machine running, pour liquid through small feed tube as fast as fl our absorbs it.
Process until dough cleans sides of work bowl and forms a ball. Then process for 30
seconds to knead dough. Dough may be slightly sticky. Coat dough evenly with olive oil;
transfer to a plastic food storage bag and seal the top. Let rise in a warm place for about
45 minutes.
Nutritional information per serving:
• chol. 6mg • sod. 220mg • calc. 45mg • fi ber 2g
Pizza Dough
you will never order one to be delivered again.
47