9
bag. Squeeze the air out and seal the bag.
Let rise in a warm place until it has doubled,
about 1 to 2 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 a large
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 350°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 for 50 to
60 minutes, until bread sounds hollow when
tapped and measures 205°F when tested
with an instant-read thermometer. Transfer to
a rack to cool.
Nutritional information per serving:
Calories 105 (12% from fat) • carb. 21g • pro. 3g
• fat 1g • sat. fat 0g • chol. 0g • sod. 589
• calc. 15mg • fiber 1g
Buttery Dinner Rolls
Makes 16 rolls
¾ cup whole milk, plus 1 tablespoon
for brushing
½ cup unsalted butter, plus
2 tablespoons for brushing
¼ cup granulated sugar
1 teaspoon fine sea salt, or table salt
2¼ teaspoons active dry yeast
¼ cup warm (105°-110°F) water
4¾ cups unbleached bread flour
1 large egg
In a microwave-safe container, scald the milk
in the microwave; stir in the ½ cup butter,
sugar and salt; reserve.
Dissolve the yeast in the warm water. Let
stand 3 to 5 minutes, or until mixture is
foamy. Add the flour to the work bowl of the
Cuisinart
®
Food Processor fitted with the
dough blade and process for 10 seconds.
With the machine running, slowly add the
liquids through the feed tube and process
until a dough ball forms. Continue processing
for 1 to 2 minutes to knead the dough. Shape
it into a smooth ball and place in a 1-gallon
sealable plastic bag. Squeeze the air out and
seal the bag. Let rise in a warm place until it
has doubled, about 45 to 60 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 the stone for at least 30 minutes.
Lightly butter a 10-inch round baking pan.
Divide the dough into 16 equal pieces, about
2¼ ounces each. Roll into smooth rounds
and arrange in the prepared pan. Cover with
plastic wrap and let rise until about doubled,
about 30 to 40 minutes. Combine remaining
tablespoon of milk and butter and heat until
the butter has melted. Just before baking,
gently brush the rolls with the butter/milk
mixture. Place in preheated oven and bake
until golden brown, about 25 to 30 minutes.
Remove from pan and let cool on a rack for
about 10 minutes for serving.
For a softer roll, brush each with melted
butter just after removing from oven.
Nutritional information per serving (1 roll):
Calories 209 (38% from fat) • carb. 28g • pro. 5g
• fat 9g • sat. fat 5g • chol. 34mg • sod. 160mg
• calc. 23mg • fiber 1g
Focaccia Romana
For another version of this Italian staple,
throw on some chopped kalamata olives.
Makes 18 servings
2½ teaspoons active dry yeast
1
⁄
8
teaspoon granulated sugar
1
⁄
3
cup warm (105°-110°F) water
4 cups unbleached, all-purpose flour
3 teaspoons kosher salt, divided
1 cup cold water
4 tablespoons extra virgin olive oil,
divided
2 tablespoons fresh rosemary
Dissolve the yeast and sugar in the warm
water. Let stand 3 to 5 minutes, or until
mixture is foamy.
Place flour and 1 teaspoon of salt in the work
bowl of a Cuisinart
®
Food Processor fitted
with the dough blade; process 10 seconds to
combine. Add cold water and 2 tablespoons
of oil to the yeast mixture.
