Cuisinart TOB-60N2 User Manual - Page 22

Rosemary Focaccia Makes 18 servings 2¼ teaspoons active dry yeast 1⁄8 teaspoon granulated sugar 1⁄3 cup warm (105°F to 110°F) water 4 cups unbleached, all-purpose flour, plus more for dusting 3 teaspoons kosher salt, divided 1 cup cold water ¼ cup extra-virgin olive oil, divided nonstick cooking spray 2 tablespoons fresh rosemary 1. Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes, or until mixture is foamy. 2. Put the flour and 1 teaspoon of salt in the work bowl of a Cuisinart® Food Processor fitted with the dough blade; process 10 seconds to combine. Add cold water and 2 tablespoons of oil to the yeast mixture. 3. With the machine running, slowly pour the liquid yeast mixture through the feed tube. Note: You may not need all of the liquid yeast mixture. Process until a dough ball forms. Continue to let the machine run another minute to knead. 4. Place the dough in a lightly floured sealable plastic bag. Let rise in a warm place until doubled in size, about 45 minutes to 1 hour. 5. Lightly coat the baking pan with nonstick cooking spray. 6. Turn the dough out onto a floured surface. Roll out into a rectangle and then fit into the prepared pan, stretching the ends of the dough to meet the edges of the baking tray. Using your fingers, make indentations in the dough over the entire surface. Brush the dough with the remaining olive oil, and sprinkle the salt and rosemary to cover. Cover with plastic wrap and let rise until puffy, about 20 minutes. 7. Preheat the Cuisinart® Convection Toaster Oven Broiler to 400°F on Convection Bake. Remove the plastic wrap from the pan and then carefully slide the pan into the lower position. Bake until golden and crisp, about 20 to 25 minutes. Let cool slightly on wire rack. Note: For another version of this Italian staple, sprinkle with some chopped Kalamata olives prior to baking. Nutritional information per serving: Calories 120 (24% from fat) • carb. 20g • pro. 3g • fat 3g • sat. fat 0g • chol. 0mg • sod. 360mg • calc. 1mg • fiber 1g Buttermilk Biscuits Makes 8 biscuits 1½ cups unbleached, all-purpose flour ½ cup cake flour 2 teaspoons cream of tartar 1½ teaspoons baking soda pinch granulated sugar 1½ teaspoons kosher salt ¼ teaspoon freshly ground black pepper 6 tablespoons unsalted butter, cold, cut into ¼-inch cubes 1 cup buttermilk 3 tablespoons unsalted butter, melted, for finishing 1. Preheat the Cuisinart® Convection Toaster Oven Broiler to 450°F on Convection Bake. Line the baking pan with parchment paper. 2. Sift flours, cream of tartar and baking soda together. Put in the bowl of a Cuisinart® Food Processor fitted with the chopping blade. Add the sugar, salt and black pepper. Process for about 5 seconds to combine. Add the 6 tablespoons of butter and pulse until the mixture is crumblike, about 6 to 8 pulses. Slowly add the buttermilk and pulse 2 to 3 times, until a dough forms. 3. Turn the dough out onto a lightly floured surface. Gently and carefully knead 2 to 3 times to ensure the dough is fully mixed. Divide the dough 22