Cuisinart DFP-14BCNY Owner Manual - Page 27
White Bread, Basic Pizza Dough - replacement bowl
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tester inserted in center comes out clean, about 25 minutes. Muffin Variation: For corn muffins, pour batter into greased, standard-size muffin tins, filling them three-quarters full. Bake in preheated 425°F oven for about 25 minutes. Makes 12 muffins. Nutritional information per serving: Calories 210 (33% from fat) • carb. 30g • pro. 5g • fat 8g • sat. fat 4g • chol. 52mg • sod. 276mg • calc. 51mg • fiber 2g WHITE BREAD It's best to make this bread with bread flour, or unbleached flour, or a combination of both. Bread made with bread flour will rise higher in the oven. Makes 2 loaves, 1½ lbs. each 1 package (21⁄4 teaspoons) dry yeast 1⁄3 cup warm water 1 tablespoon granulated sugar 5 cups unbleached, all-purpose flour or bread flour 4 tablespoons unsalted butter, in tablespoon-size pieces 2 teaspoons kosher salt 11⁄3 cups ice water Stir yeast and sugar into warm water in a 2-cup measure. Let rest 3-10 minutes until foamy. If the yeast does not foam, it is not active; discard and begin again with fresh yeast. Insert metal blade. Put flour, butter and salt into the work bowl and process for 20 seconds. Add ice water to yeast mixture. With machine running, pour liquid through feed tube in steady stream, only as fast as flour absorbs it. Continue processing until dough cleans inside of work bowl and forms a ball. Then let machine run for 45 seconds to knead dough. Shape dough into a ball and place it in lightly floured bowl. Cover bowl with plastic wrap or a dry dishtowel. Let rise in warm place until dough has doubled in bulk, about 1 to 1½ hours. Punch dough down. Shape dough into 2 loaves and place each in a greased 6-cup loaf pan. Cover with oiled plastic wrap and let rise in a warm place until dough just rises above top of pans, about 45 minutes. After 30 minutes preheat oven to 375°F. Bake in middle rack of preheated oven until top is browned, about 35 to 40 minutes. Remove from pans and cool on wire racks. Whole Wheat Variation Replace one half of white flour with an equal amount of whole wheat flour. Nutritional information per serving: Calories 142 (21% from fat) • carb. 25g • pro. 3g • fat 3g • sat. fat 2g • chol. 8mg • sod. 196mg • calc. 6mg • fiber 1g BASIC PIZZA DOUGH With this dough, you can make large pizza crusts to serve several, or small ones to serve a few. Makes two 14-inch pizza crusts OR four 9-inch pizza crusts 1 package (2¼ teaspoons) active dry yeast 1 teaspoon granulated sugar 11⁄3 cups warm water 31⁄3 cups unbleached, all-purpose flour 11⁄4 teaspoons kosher salt 3 teaspoons olive oil 3 tablespoons cornmeal for pan Vegetable oil for pan Stir yeast and sugar into warm water. Let rest 3-10 minutes until foamy. If the yeast does not foam, it is not active; discard and begin again with fresh yeast. Insert metal blade. Put flour and salt in work bowl and turn on machine. Pour yeast mixture through feed tube and process about 45 seconds, until dough pulls away from sides of bowl. Add oil through feed tube and process 60 seconds longer. If dough sticks to sides of bowl, add more flour, 1 tablespoon at a time, processing for 10 seconds after each addition, until dough leaves sides of bowl, but remains soft. Roll dough on floured surface into circle, rotating and turning dough often and using enough flour so it doesn't stick. If dough resists rolling, let it rest for a few minutes and try again. Roll dough into 15-inch circle for flat 14-inch pizza pan, or into 10-inch circles for flat 9-inch pizza pans. Oil pan(s) lightly and sprinkle with cornmeal. Fold rolled dough in half loosely and then in half again. Position point at center of pan and gently unfold. Press into place from center outward, turn under the 1-inch overhang and shape it into a rim. Crust(s) are now ready to bake and fill. Nutritional information per serving: Calories 73 (16% from fat) • carb. 14g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 123mg • calc. 3mg • fiber 1g 27