8
Walnut Rosemary
Bread with Raisins
Makes 1 small round loaf, approximately
16 servings
½ teaspoon active dry yeast
½ cup + 2 tablespoons warm water
(105°-110°F)
1¼ cups unbleached bread flour, plus
more for dusting
½ cup whole wheat flour
2 tablespoons rye flour
1 teaspoon fine sea salt or table salt
½ teaspoon extra-virgin olive oil
¼ cup golden raisins, or any similar
dried fruit
¼ cup chopped walnuts
1 tablespoon chopped fresh
rosemary
cornmeal for dusting
Dissolve the yeast in the warm water. Let
stand 3 to 5 minutes, or until mixture is
foamy. Add the flours, salt, and olive oil
to the work bowl of the Cuisinart
®
Food
Processor fitted with the dough blade.
Process for 10 seconds. With the machine
running, slowly add the water and yeast
mixture through the feed tube and process
until it forms a dough ball. Continue
processing for 1 to 2 minutes to knead the
dough.
Lightly flour the top of the dough and
remove from bowl. Shape it into a smooth
ball and place in a lightly floured 1-gallon
sealable plastic bag. Squeeze the air out
and seal the bag. Let rise in a warm place
until it has doubled, about 1 to 1½ hours.
Put the dough on a lightly floured table and
punch it down to release air. Let it rest 5
minutes. Stretch the dough into an 8-inch
square. Place the raisins and walnuts on
top and knead until fully incorporated, 2
to 4 minutes. Shape into a round loaf and
place on a cornmeal-dusted baking sheet
or peel. Cover lightly with oiled plastic wrap
and allow to rise until doubled, about 30 to
40 minutes.
Preheat the Cuisinart
™
Brick Oven to
450°F on the convection bake or bake
setting fitted with the baking stone on a
rack in position A. Preheat stone for at
least 30 minutes. Using a serrated knife
cut a star, ¼-inch deep, on the top of the
loaf. Bake on the preheated stone for 30
minutes. Reduce the temperature to 425°F
and continue to bake for an additional
15 to 20 minutes, or until the loaf sounds
hollow when tapped and the internal
temperature reads 205°F on an instant-read
thermometer.
Let bread fully cool before serving.
Nutritional information per serving:
Calories 73 (18% from fat) • carb. 13g • pro. 2g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 147mg
• calc. 9mg • fiber 1g
Pumpernickel
Raisin Bread
Makes 1 large loaf, approximately
24 servings
2¼ teaspoons active dry yeast
1¼ cups warm (105°-110°F) water
¼ cup molasses
2¾ cups unbleached bread flour
½ cup whole wheat flour
½ cup rye flour
1
⁄
3
cup cornmeal
2 tablespoons unsweetened cocoa
powder
1 teaspoon instant espresso powder
2 tablespoons vital wheat gluten
1½
teaspoons fine sea salt or table salt
2 tablespoons vegetable oil
¾ cup raisins
2 teaspoons caraway seeds
Dissolve the yeast in the warm water with
the molasses. Let stand 3 to 5 minutes,
or until mixture is foamy. Add the flours,
cornmeal, cocoa and espresso powders,
wheat gluten, salt, and vegetable oil to the
work bowl of the Cuisinart
®
Food Processor
fitted with the dough blade. Process for 10
seconds. With the machine running, slowly
add the water and yeast mixture through
the feed tube and process until a dough
ball forms. Continue processing for 1 to 2
minutes to knead the dough.
Lightly flour the top of the dough and
remove from bowl. Shape it into a smooth
ball and place in a 1-gallon sealable plastic
