Use and Care Manual

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OLIVE OIL AND

ROSEMARY ROLLS

These rolls go well with dinner, but could

also be used as small sandwich rolls.

Makes 12 rolls

¼ cup flavorful extra-virgin olive oil

1½ tablespoons chopped

fresh rosemary

2¼ teaspoons active dry yeast

1 cup warm water (105° to 110°F)

3¼ cups unbleached bread or

all-purpose flour, divided

1¾ teaspoons sea salt

(may use kosher salt)

cornmeal for the baking sheet

1. Combine the olive oil and rosemary, let

stand 10 minutes or longer.

2. Put the yeast and warm water in a large

mixing bowl with a pinch of the flour. Stir

to dissolve yeast and let stand for 5 to 10

minutes. Mixture will foam and bubble –

this means the yeast is alive and active.

3. Put the flour and salt in a separate, small

mixing bowl.

4. Insert the dough hooks into the Cuisinart

Hand Mixer and add the olive oil and

rosemary mixture, with ½ cup of the flour,

to the yeast mixture. Using speeds 1 to

2, mix until smooth, about 30 to 40 sec-

onds. Continue adding the flour, ½ cup

at a time, mixing completely, about 30 to

40 seconds, until no flour is visible after

each addition. The dough at first will be a

batter, and slowly, as the flour is added,

the batter will form a dough ball that

cleans the sides of the mixing bowl. After

all the flour has been incorporated, knead

on speed 3 for about 2 minutes.

5. Dust dough ball lightly with flour and

place in a resealable food storage bag,

press out air and seal. Let rise in a warm,

draft-free place until doubled in size,

about 1 hour. Punch down and let rise

again for 1 hour (this second rise can be

skipped if pressed for time, but it adds to

the flavor and texture).

6. Punch dough to deflate and let rest 10

minutes. Lightly dust a baking sheet with

cornmeal. Divide dough into 12 equal

size pieces. Roll each piece of dough

on a work surface and shape into a ball.

Flatten slightly. Transfer to prepared bak-

ing pan and cover with plastic wrap. Let

rise at room temperature until almost

doubled, about 45 to 60 minutes.

7. Fifteen minutes before baking, preheat

the oven to 450°F. Uncover and bake at

450°F for 10 minutes. Reduce the heat

to 375°F and bake for an additional 10

to 15 minutes, until browned and hollow

sounding when tapped. Place on a wire

rack to cool.

Nutritional information per roll:

Calories 151 (28% from fat) • carb. 24g • pro. 4g

• fat 5g • sat. fat 1g • chol. 0mg • sod. 312mg

• calc. 2mg • fiber 1g

CRANBERRY WALNUT BREAD

A hearty bread that has a mix of both

whole-wheat and all-purpose flour.

Makes one round loaf (about 1 pound 14

ounces, about 16 servings)

⁄3 cup warm water (105° to 110°F)

2 tablespoons plus 1 teaspoon pure

maple syrup

2¼ teaspoons active dry yeast

1¾ cups unbleached bread or all-

purpose flour

1½ cups whole-wheat flour

1¾ teaspoons sea or kosher salt

1½ tablespoons vegetable

or walnut oil*

⁄3 cup cold water

¾ cup chopped, toasted walnuts

½ cup dried cranberries

Flour and cornmeal for

baking sheets

1. Put the warm water, maple syrup and

yeast into a large mixing bowl. Stir to dis-

solve yeast and let stand for 5 to 10 min-

utes. Mixture will bubble and foam – this

means the yeast is alive and active.

2. Put both flours and salt into a separate

bowl and stir to blend; reserve.

3. Insert the dough hooks into the Cuisinart

Hand Mixer. Add the oil, cold water and

1 cup of the flour mixture to the yeast

mixture. Using speed 1, mix until smooth,

about 30 seconds. Add the walnuts and

cranberries and ½ cup of the remaining

flour mixture, and mix for 30 to 40 sec-

onds, until the flour is no longer visible.

Continue adding the remaining flour mix-