Quick Breads, Yeast Bread And Pizza; Corn Bread; Coffee Cake - Cuisinart DLC-10C - Classic Original Food Processor Use And Care Manual

QUICK BREAD, YEAST
BREAD AND PIZZA
42

Corn Bread

This is a particularly moist and flavorful corn bread
which is best served warm.
INGREDIENTS
3 tablespoons butter
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1-1/2
tablespoons sugar
2 teaspoons baking powder
teaspoon baking soda
1/4
1/4 teaspoon salt
1 cup buttermilk
1 large egg
1/3 cups fresh, frozen or canned corn kernels
8x8 pan size in inches
Preheat oven to 425°F. Melt butter in baking pan.
Use metal blade to process all dry ingredients until
combined, about 10 seconds. Add butter and
remaining ingredients except corn kernels and process
until mixed, about 5 seconds. Scrape down work bowl
and gently stir in corn.
Pour into prepared pan and bake until a toothpick
inserted in center comes out clean, about 25 minutes.
Muffin Variation: For corn muffins, pour batter into
greased, standard-size muffin fins, filling them 3/4 full.
Bake in preheated 425'F oven for about 25 minutes.
Makes 6 muffins.

Coffee Cake

This makes an excellent breakfast, or adds a sweet
flavor to lunch or supper.
INGREDIENTS
package dry yeast
1
2 tablespoons sugar
1/4 cup warm water
1/3
cup sour cream
cup cold milk
1/4
large egg
1
teaspoon vanilla
1
3 cups flour
1/4 cup butter
teaspoon salt
1/2
Filling
2 tablespoons melted butter
cup light brown sugar
1/2
cups raisins or dates, cut in 1-inch pieces
1/2
1/2
cup pecans
1 teaspoon cinnamon
To make the dough, dissolve the yeast and half the
sugar in warm water in a 2-cup liquid measure. Let
stand until foamy. Whisk together the sour cream,
milk, egg, and vanilla extract and add to the yeast
mixture.
Use metal blade to process flour, butter, salt and
remaining sugar for 10 seconds. With machine
running, add liquid ingredients Ihrough feed tube in
steady stream as fast as flour absorbs them. After
dough cleans inside of work bowl, continue process
ing 40 seconds more to knead it.
Shape dough into ball and place it in lightly floured
plastic food storage bag. Squeeze out air and close top
with wire twist. Let rise in warm place until double,
about 1 hour.
Roll dough on lightly floured surface to rectangle
about 20 inches long and 12 inches wide. Brush with