Pretzels; Whole Wheat Kalamata Rolls - Cuisinart CBK-100 Instruction Booklet

PRetzelS

Dough Program
Makes 12 pretzels
1 cup water, room temperature
2 teaspoons salt
1 tablespoon light brown sugar, firmly packed
3¼ cups bread flour
2¼ teaspoons yeast, active dry, instant or bread machine
2 cups water
2 tablespoons baking soda
Place the water, salt, brown sugar, bread flour and yeast, in the order listed (do not
add the second amount of water or baking soda) in the bread pan fitted with the
kneading paddle and secure pan in the Cuisinart
menu button to select the Dough program. Press Start/Stop to mix, knead and rise.
For best mixing results, scrape the pan 10 to 15 minutes after the program has started.
When cycle is completed, remove dough and transfer to a lightly floured surface.
Divide dough into 12 equal pieces. Roll each ball into a thin rope. Twist dough into
a pretzel shape and place on a baking sheet lined with parchment paper. Cover with
plastic and allow pretzels to rest for about 20 to 30 minutes.
Stir the 2 cups of water and baking soda together in a small bowl.
Place a 6-quart saucepan filled with water over high heat and bring to a boil. Preheat
oven to 425°F.
Once pretzels have rested and water comes to a boil, carefully slide one pretzel into
the boiling water at a time, flipping each after 1½ minutes. Boil for 3 minutes total.
Allow pretzels to drain on a wire cooling rack. Dip each pretzel into the stirred baking
soda solution and place on prepared baking sheet. Bake in the oven until dark and
golden, approximately 15 to 20 minutes. When pretzels are finished, transfer to a wire
cooling rack.
Nutritional information per 2-ounce pretzel:
Calories 141 (4% from fat) • carb. 28g • pro. 5g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 939mg • calc. 8mg • fiber 1g
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Automatic Bread Maker. Press the
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Whole WheAt KAlAMAtA RollS

Dough Program
Makes 12 rolls
½ cup milk, room temperature
¼ cup plus 2 tablespoons water, room temperature
1 tablespoon extra virgin olive oil
¾ teaspoon salt
1 tablespoon granulated sugar
1½ cups whole wheat flour
1½ cups bread flour
½ cup pitted kalamata olives, roughly chopped
1 teaspoon herbes de Provence
2¼ teaspoons yeast, active dry, instant or bread machine
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle,
and secure pan in the Cuisinart ® Automatic Bread Maker. Press the menu button to
select the Dough program. Press Start/Stop to mix, knead, and rise. For best mixing
results, scrape the pan 10 to 15 minutes after the program has started.
When cycle is completed, remove dough from machine and transfer to a lightly floured
surface. Preheat oven to 350°F and line a baking sheet with parchment paper.
Divide the dough into 12 equal pieces. Roll each piece into an oval and place on a pre-
pared baking sheet and cover with plastic. Allow to rest for about 30 minutes until the
rolls have about doubled in size. Once rolls have doubled cut 2 small slashes across
each roll with serrated knife and dust with whole wheat flour. Bake in preheated oven
for about 20 to 25 minutes, until they are a dark golden. Once finished, transfer rolls to
a wire cooling rack.
Note: This recipe can also be shaped into one large oval loaf. Follow the same instruc-
tions and then bake for an additional 10 minutes.
Nutritional information per roll:
Calories 83 (28% from fat) • carb. 13g • pro. 2g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 232mg • calc. 15mg • fiber 1g