Cuisinart BRK Series - Manual (Page 7)

7
Preheat stone for at least 30 minutes. Heavily
butter, or coat with nonstick cooking spray,
six 5-ounce ramekins. Fill each ramekin
with about
1 ⁄
3
cup of batter. Place in the
oven directly on the stone and bake for 30
minutes. Lower the heat to 350°F and bake
an additional 20 minutes. Remove from oven
and carefully unmold from ramekins. Serve
immediately.
Nutritional information per popover:
Calories 124 (28% from fat) • carb. 16g • pro. 6g
• fat 4g • sat. fat 2g • chol. 76mg • sod. 170mg
• calc. 104mg • fiber 0g
French Boule
Makes 1 large round loaf, approximately
12 servings
2½
teaspoons active dry yeast
1 ⁄
3
cup warm (105°-110°F) water
4 cups unbleached, all-purpose flour
2 teaspoons fine sea salt or table salt
1 cup cold water
cornmeal for dusting
Dissolve the yeast in the 1 ⁄
3
cup of warm
water. Let stand 3 to 5 minutes, or until
mixture is foamy. Add the flour and salt to the
work bowl of the Cuisinart ® Food Processor
fitted with the dough blade. Process for 10
seconds. With the machine running, add the
warm water with yeast and then the cold
water in a slow stream and process until a
dough ball forms. Continue processing for
1 to 2 minutes to knead the dough.
Lightly flour the top of the dough and remove
from bowl. Shape it into a smooth ball and
place in a lightly floured 1-gallon sealable
plastic bag. Squeeze the air out and seal
the bag. Let rise in a warm place until it has
doubled, about 1 to 1½ hours.
Put the dough on a lightly floured table and
punch it down to release air. Let it rest 5
minutes. Shape into a round loaf and place
on a cornmeal-dusted baking sheet or peel.
Cover lightly with oiled plastic wrap and
allow to rise until doubled, about 30 to 40
minutes.
Preheat the Cuisinart ® Brick oven to 400°F
on the convection bake or bake setting fitted
with the baking stone on a rack in position
A. Preheat the baking stone for at least 30
minutes.
Using a serrated knife, cut a cross ¼-inch
deep on the top of the loaf.
Bake for 40 to 50 minutes, or until nicely
browned and sounds hollow when tapped.
Let cool completely before serving.
Nutritional information per serving:
Calories 153 (3% from fat) • carb. 32g • pro. 5g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 224mg
• calc. 7mg • fiber 1g
Walnut Rosemary Bread
with Raisins
Makes 1 small round loaf, approximately 16
servings
½
teaspoon active dry yeast
½ cup + 2 tablespoons warm water
1¼ cups unbleached, bread flour, plus
more for dusting
½ cup whole wheat flour
2 tablespoons rye flour
1 teaspoon fine sea salt or table salt
½ teaspoon extra-virgin olive oil
¼ cup golden raisins, or any similar
dried fruit
¼ cup chopped walnuts
1 tablespoon chopped fresh rosemary
cornmeal for dusting
Dissolve the yeast in the warm water. Let
stand 3 to 5 minutes, or until mixture is
foamy. Add the flours, salt, and olive oil
to the work bowl of the Cuisinart ® Food
Processor fitted with the dough blade.
Process for 10 seconds. With the machine
running, slowly add the water and yeast
mixture through the feed tube and process
until it forms a dough ball. Continue
processing for 1 to 2 minutes to knead the
dough.
Lightly flour the top of the dough and remove
from bowl. Shape it into a smooth ball and
place in a lightly floured 1-gallon sealable
plastic bag. Squeeze the air out and seal
the bag. Let rise in a warm place until it has
doubled, about 1 to 1½ hours.
Put the dough on a lightly floured table and
punch it down to release air. Let it rest 5
minutes. Stretch the dough into an 8-inch
square. Place the raisins and walnuts on top
and knead until fully incorporated, 2 to 4
minutes. Shape into a round loaf and place