Recipe Booklet

32
Pizza Dough
Dough Program
Makes 1½ pounds of dough
1 cup water, room temperature
1 teaspoon honey
1½ teaspoons kosher salt
1½ tablespoons extra virgin olive oil
2
2
⁄3 cups bread our*
½ cup plus 1 tablespoon whole-wheat our*
1¾ teaspoons yeast, active dry, instant or bread machine
1. Put all ingredients, in the order listed, into bread pan tted with kneading paddle. Secure bread pan into the Cuisinart
®
Bread Maker.
2. Press PROG to select the Dough program. Press START/STOP to begin the dough-making process.
3. When the cycle is complete, remove dough and follow your favorite pizza recipe, or see page 46 for our delicious Pizza Margherita.
* You may use all bread our rather than using part whole-wheat our.
Nutritional information per serving (based on 16 servings):
Gluten free version (based on 12 servings):
Calories 95 (13% from fat) • carb. 13g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 218mg • calc. 2mg • ber 1g
33
Herb Focaccia
Dough Program
Makes a 12 x 8-inch focaccia
DOUGH:
1 cup plus 2 tablespoons water, room temperature
2 tablespoons plus 1 teaspoon extra virgin olive oil
2¼ teaspoons dry Italian herb blend*
1½ teaspoons kosher salt
3 cups plus 3 tablespoons bread our
1½ teaspoons yeast, active dry, instant or bread machine
Olive oil for pan
Cornmeal for dusting pan
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
1. Put all dough ingredients, in the order listed, into bread pan tted with kneading paddle. Secure bread pan into the Cuisinart
®
Bread Maker.
2. Press the PROG button to select the Dough program. Press START/STOP to begin the dough-making process.
3. When the cycle is complete, remove dough and transfer to a lightly oured surface. Punch down to deate and let rest 10 minutes before continuing.
4. Brush a shallow rimmed baking 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.
5. Preheat oven to 450°F with the rack in the middle position. While oven is preheating, assemble the focaccia with the topping ingredients. With oiled ngertips,
press indentations into the dough about 1 inch apart and ½ inch deep. Drizzle with olive oil. Sprinkle evenly with salt, Parmesan and fresh herbs. Put in
preheated oven and bake until deep golden and puffed with a crispy crust, about 20 to 25 minutes.
* This herb blend can be found in the spice section of most grocery stores. If you would like to make your own, use equal parts dried basil, oregano, marjoram
and thyme, with a pinch of garlic powder.
Nutritional information per serving (based on 12 servings):
Calories 169 (32% from fat) • carb. 24g • pro. 6g • fat 1g • sat. fat 1g • chol. 3mg • sod. 487mg • calc. 47mg • ber 1g