Recipe Booklet

29
PIZZA DOUGH
Dough Program
Makes a 1½-pound dough
1 cup water, room temperature
¾ teaspoon honey
1½ teaspoons salt
1½ tablespoons extra virgin olive oil
2
2
/
3
cups bread flour*
½ cup plus 1 tablespoon whole wheat flour*
1¾ teaspoons yeast, active dry, instant or bread machine
Place ingredients, in 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 and follow your favorite pizza recipe.
*May use all bread flour rather than using part whole wheat flour.
Nutritional information per serving (one ounce):
Calories 73 (14% from fat) • carb. 13g • pro. 2g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 147mg • calc. 4mg • fiber 1g
HERB FOCACCIA
Dough Program
Makes a 12 x 8-inch focaccia
Crust:
1 cup plus 2 tablespoons water, room temperature
2 tablespoons plus 1 teaspoon extra virgin olive oil
2¼ teaspoons Italian herb blend
1½ teaspoons salt
3 cups plus 3 tablespoons bread flour
1½ teaspoons yeast, active dry, instant or bread machine
Topping:
3 tablespoons extra virgin olive oil
¾ teaspoon kosher salt
1
/
3
cup grated Parmesan
¼ cup chopped fresh herbs (any combination: parsley, basil,
oregano, thyme, and/or marjoram) – loosely packed
Place the crust ingredients, in the order listed, in the bread pan fitted with the knead-
ing 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 and transfer to a lightly floured surface.
Punch down to deflate and let rest 10 minutes before continuing.
Brush a jelly-roll pan with olive oil and sprinkle with cornmeal. After dough has rested,
roll out to the appropriate size and place on prepared pan. Cover loosely with plastic
wrap and let rise in a warm place until about doubled, about 40 to 50 minutes.
Preheat oven to 450°F. With oiled fingertips, press indentations into the dough about 1
inch apart and ½ inch deep. Drizzle with olive oil. Sprinkle evenly with salt, cheese and
herbs. Place in preheated oven and bake until deep golden and puffed with a crispy
crust, about 20 to 25 minutes.
Nutritional information per serving (one ounce):
Calories 99 (34% from fat) • carb. 13g • pro. 3g • fat 4g • sat. fat 1g
• chol. 1mg • sod. 213mg • calc. 23mg • fiber 0mg