Recipe Booklet

34
Pretzels
Dough Program
Makes 12 pretzels
1 cup water, room temperature
2 teaspoons kosher salt
1 tablespoon packed light brown sugar
3¼ cups bread our
2¼ teaspoons yeast, active dry, instant or bread machine
2 cups water
2 tablespoons baking soda
Coarse salt, for sprinkling
1. Put the 1 cup of water, salt, brown sugar, our and yeast 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. Line two baking sheets with parchment
paper; reserve.
3. When the cycle is complete, remove dough and transfer to a lightly oured surface. Divide dough into 12 equal pieces, about 2 ounces each; cover loosely
with plastic wrap. Working with one piece at a time, roll each ball into a thin rope. Twist dough into a pretzel shape and transfer to the prepared baking sheets.
Cover loosely with plastic wrap and repeat with remaining pieces. Allow pretzels to rest for about 20 to 30 minutes.
4. Stir together the 2 cups of water and baking soda in a small bowl.
5. Put a 6-quart saucepan lled with water over high heat and bring to a boil. Preheat oven to 425°F.
6. Once pretzels have rested and water comes to a boil, carefully slide one pretzel into the boiling water at a time, ipping 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.
7. Sprinkle each pretzel with the coarse salt. Bake in the preheated oven until dark and golden, approximately 15 to 20 minutes. When pretzels are nished,
transfer to a wire rack to cool slightly before serving.
Nutritional information per pretzel:
Calories 115 (0% from fat) • carb. 25g • pro. 4g • fat 0g • sat. fat 0g • chol. 0mg • sod. 428mg • calc. 1mg • ber 1g
35
Whole-Wheat Kalamata Rolls
Dough Program
Makes 12 rolls
½ cup whole milk, room temperature
¼ cup plus 2 tablespoons water, room temperature
1 tablespoon olive oil
½ teaspoon kosher salt
1 tablespoon granulated sugar
1½ cups whole-wheat our
1½ cups bread our
½ cup Kalamata olives, pitted and roughly chopped
1 teaspoon herbes de Provence
2¼ 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 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. Line a baking sheet with parchment paper.
4. Divide the dough into 12 equal pieces. Roll each piece into an oval and put on the prepared baking sheet; cover with plastic wrap. Allow to rest for about 30
minutes, or until the rolls have about doubled in size. Preheat oven to 350°F.
5. Once rolls have risen, use a serrated knife to cut 2 small slashes across each roll. Dust with whole-wheat our. Bake in preheated oven for about 15 to 20
minutes, or until they are a dark golden color. Once nished, transfer rolls to a wire rack to cool before serving.
Note: This recipe can also be shaped into one large oval loaf. Follow the same instructions and then bake for an additional 10 minutes.
Nutritional information per roll:
Calories 147 (17% from fat) • carb. 26g • pro. 5g • fat 3g • sat. fat 0g • chol. 1mg • sod. 141mg • calc. 22mg • ber 3g