Manual

20
Rustic Italian Bread
This airy and crusty loaf proves that making artisan-
style bread at home can be so simple.
Makes 1 round loaf
1 cup warm water (105°F to 110°F)
¾ teaspoon granulated sugar
1¾ teaspoons active dry yeast
3 cups bread flour (or unbleached,
all-purpose flour)
1
/
3
cup wheat bran
1½ teaspoons kosher salt
2 tablespoons extra virgin olive oil
Egg wash (1 large egg and 1 tablespoon
water, whisked together)
1. Stir together the warm water, sugar and
yeast in the Cuisinart
®
mixing bowl. Attach
the dough hook. Let stand 5 to 10 minutes
until the mixture is foamy and bubbly.
2. While the yeast is proofing, combine the
flour, wheat bran and salt in a separate
mixing bowl.
3. Once the yeast is foamy, add the flour
mixture and the olive oil and turn the mixer
on to Speed 2, until dough comes together
as a ball and cleans the side of the bowl.
4.
Once dough ball is formed, continue to
knead on Speed 2 for about 4 to 5 minutes.
Dough should be smooth. If sticky, add 1
tablespoon of flour at a time until smooth.
Alternatively, if the dough seems too dry,
add 1 tablespoon of water at a time.
5.
Shape the dough into a ball in the mixing
bowl and cover with plastic wrap. Let rise in
a warm, draft-free place for about an hour,
until doubled in size. Punch the dough
down, reshape again into a ball, and cover
with plastic wrap to rise until doubled in size
again.
6.
Gently punch down the dough and shape
into a tight, large round. Put the round on a
baking sheet lined with parchment paper
and loosely cover with plastic wrap. Allow
to rise one last time, about 30 minutes.
7.
While bread is proofing, preheat oven to
400°F. When ready to bake, cut an “X” into
the top of the loaf with a serrated knife,
brush with egg wash and bake for about 30
minutes, until bread is nicely browned and
has an internal temperature of 200°F.
Remove bread from oven and cool
completely on a wire rack before slicing.
Nutritional information per serving (2-ounce slice):
Calories 95 (15% from fat) • carb. 17g • pro. 3g
fat 2g • sat. fat 0g • chol. 12mg • sod. 219 mg • calc. 2mg
fiber 1g
Apple Walnut Muffins
The diced apple in these muffins offers a pleasant,
unexpected sweetness.
Makes 12 muffins
Nonstick cooking spray
1 cup unbleached, all-purpose flour
½ cup whole-wheat flour
1½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon kosher salt
6 tablespoons (¾ stick) unsalted butter,
cut into 1-inch pieces and at room
temperature
¼ cup, plus 2 tablespoons packed light
brown sugar
1 large egg
½ cup buttermilk
½ teaspoon pure vanilla extract
1 Granny Smith apple, peeled, cored and
diced
¼ cup roughly chopped walnuts, toasted
1. Preheat oven to 375°F. Generously spray a
12-cup muffin pan with nonstick cooking
spray. Reserve.
2. Stir together the flours, baking powder,
baking soda, cinnamon and salt in a small
bowl. Reserve.
3. Put butter and sugar into the Cuisinart
®
mixing bowl. Insert the flat mixing paddle
and mix on Speed 5 to cream until light and
fluffy, about 2 minutes. Scrape down the
entire bowl if necessary.
4.
Reduce to Speed 3 and add the egg. Mix
until fully incorporated. Scrape down the
entire bowl.
5. Reduce to Speed 2 and add the reserved
flour mixture. Mix until combined. Scrape the
bowl. Add buttermilk and vanilla extract. Mix
until combined, about 1 minute.