Olive Media Products VFP12 - Manual (Page 12)

Remove the dough from the processor and put into a bowl and cover
with an oiled piece of cling film. Leave in a warm place to rise for
approximately 45 minutes or until doubled in size.
Divide the dough into two and knead lightly by hand. Shape into
rounds and place on an oiled baking tray. Cut a shallow “X” in the top
of each loaf. Leave to rise for a further 30 minutes and preheat oven to
425 degrees. Bake the bread for 25-30 minutes until golden brown.
Leave to cool on racks before serving.
Peanut Butter and Chocolate Cheesecake
Crust
16 2-
1 /
2
inch square graham crackers, broken in half
2 tablespoons of sugar
3 tablespoons of softened butte
Filling
1-cup sugar
1 thin yellow peel from a medium lemon cut into strips
2 packages (8 oz.) of cream cheese
4 eggs
1 /
2
cup of lemon juice
2 tablespoons of all-purpose flour
1 cup of mixed peanut butter and chocolate chips
Fit the knife blade into work bowl. Add graham crackers and sugar.
Process until fine.
With processor running, add butter through feed tube. Process until
blended. Press mixture firmly into bottom and _ inch up sides of a 9-
inch spring form pan. Chill.
Add 1 cup of sugar and lemon peel to work bowl. Process until peel is
finely chopped. Add cream cheese. Process until blended about 10-
15 seconds. Add eggs, lemon juice, peanut butter/chocolate chips,
and flour. Process until smooth, about 15-20 seconds.
Pour into pan. Bake at 350º for 45-55 minutes, until edges are set and
center is soft-set. Cool 1 to 2 hours on rack. Refrigerate at least 4
hours. Remove pan and serve.
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Use & Care (food processor)3 8/25/04 9:29 AM Page 12