Use and Care Manual

31
1¾ teaspoons active dry yeast
3 tablespoons warm water (105°F to 110°F)
3 cups bread flour
¾ teaspoon kosher salt
1 egg, lightly beaten
1. In a small saucepan, combine the milk, butter and sugar. Warm over low heat
until the butter is melted. Remove from heat and set aside until cooled to
room temperature.
2. Dissolve the yeast in the warm water in a large measuring cup. Let stand
5 minutes, or until mixture is foamy. Put the flour and salt in the work bowl
of a Cuisinart
®
Food Processor fitted with the dough, or metal chopping
blade and process for 10 seconds. Add the melted butter mixture and egg
to the yeast/water mixture. With the machine running, slowly add the liquids
through the feed tube and process until a dough ball forms. Continue pro-
cessing for 45 seconds to knead the dough. Shape the dough into a smooth
ball, put it in a clean mixing bowl and cover with plastic wrap. Let rise in a
warm place until the dough has doubled in size, about 60 minutes.
3. Lightly butter a 9-inch round baking pan. Punch down the dough and divide
into 12 equal pieces (about 1½ to 1¾ ounces each). Roll into smooth rounds
and arrange in the prepared pan.
4. Put the pan onto the rack in Position 1. Select Proof with temperature set to
90°F for 45 minutes. Rolls should be about doubled in size.
5. Remove pan and preheat oven by selecting Bake with High Speed fan at
350°F for 15 to 20 minutes. While the oven is heating, melt the remaining
tablespoon of butter and combine with the remaining tablespoon of milk in a
small bowl. Gently brush the tops of the rolls with butter/milk mixture. Once
the oven beeps to signal that it is preheated, put the pan into the oven in
Position 1 and bake rolls for 15 minutes, or until golden brown and an internal
temperature of 190°F is reached.
6. Remove rolls from the pan and cool slightly before serving.
Nutritional information per roll:
Calories 183 (35% from fat) • carb. 26g • pro. 4g • fat 7g • sat. fat 5g • chol. 34mg
sod. 153mg • calc. 13mg • fiber 1g
Rustic Italian Bread
This airy and crusty loaf proves that making artisanal-style bread at home has
never been easier.
Makes 1 large round loaf (about 12 servings)
1¾ teaspoons active dry yeast
¾ teaspoon granulated sugar
1 cup warm water (105˚ to 110˚F)
3 cups bread flour
¹⁄
³
cup wheat bran
1½ teaspoons kosher salt
1½ tablespoons olive oil
Egg wash (1 large egg and 1 tablespoon cold water
whisked together)
1. In a measuring cup, dissolve the yeast and sugar in the warm water.
Let stand 5 minutes, or until mixture is foamy.
2. Put the flour, wheat bran and salt in the work bowl of a food processor fitted
with the dough or metal chopping blade and process for 10 seconds. Add
the oil. With the machine running, slowly add the liquid through the feed tube
and process until a dough ball forms. Continue processing 1 minute to knead
the dough. Shape the dough into a ball and put in a large bowl that has been
lightly floured. Cover the bowl tightly with plastic wrap and let the dough rise
for 1 hour, until doubled in size.
3. Punch down the dough, reshape into a ball and cover the bowl again with a
clean piece of plastic wrap. Let rise 1 hour.
4. Gently punch down the dough and shape into a tight, large round.
5. Line the Baking/Drip Pan with parchment paper. Put the dough round on the
prepared pan and place into the Cuisinart
®
AirFryer Oven in Position 1. Select
Proof with temperature set to 90°F for 30 minutes.
6. Remove dough and preheat oven by selecting Bake with High Speed fan at
375°F for 30 minutes. Once the oven beeps to signal that it is preheated, cut
an X into the top center of the loaf with a serrated knife, brush with the egg
wash and put into rack Position 1.