Cuisinart BRK Series - Manual (Page 9)

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foamy. Add the flour to the work bowl of the
Cuisinart ® Food Processor fitted with the
dough blade and process for 10 seconds.
With the machine running, slowly add the
liquids through the feed tube and process
until a dough ball forms. Continue processing
for 1 to 2 minutes to knead the dough. Shape
it into a smooth ball and place in a 1-gallon
sealable plastic bag. Squeeze the air out and
seal the bag. Let rise in a warm place until it
has doubled, about 45 to 60 minutes.
Preheat the Cuisinart ™ Brick Oven to 450°F
on the convection bake or bake setting fitted
with the baking stone on a rack in position
A. Preheat the stone for at least 30 minutes.
Lightly butter a 10-inch round baking pan.
Divide the dough into 16 equal pieces, about
2¼ ounces each. Roll into smooth rounds
and arrange in the prepared pan. Cover with
plastic wrap and let rise until about doubled,
about 30 to 40 minutes. Combine remaining
tablespoon of milk and butter and heat until
the butter has melted. Just before baking,
gently brush the rolls with the butter/milk
mixture. Place in preheated oven and bake
until golden brown, about 25 to 30 minutes.
Remove from pan and let cool on a rack for
about 10 minutes for serving.
For a softer roll, brush each with melted
butter just after removing from oven.
Nutritional information per serving (1 roll):
Calories 209 (38% from fat) • carb. 28g • pro. 5g
• fat 9g • sat. fat 5g • chol. 34mg • sod. 160mg
• calc. 23mg • fiber 1g
Focaccia Romana
For another version of this Italian staple,
throw on some chopped kalamata olives.
Makes 18 servings
2½
teaspoons active dry yeast
1 ⁄
8
teaspoon granulated sugar
1 ⁄
3
cup warm (105°-110°F) water
4 cups unbleached, all-purpose flour
3 teaspoons kosher salt, divided
1 cup cold water
4 tablespoons extra virgin olive oil,
divided
2 tablespoons fresh rosemary
Dissolve the yeast and sugar in the warm
water. Let stand 3 to 5 minutes, or until
mixture is foamy.
Place 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.
With the machine running, slowly pour the
liquid through the feed tube. Process until
a dough ball forms. Continue to let the
machine run another minute to knead.
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.
Preheat Cuisinart ™ Brick Oven to 400°F on
the convection bake or bake setting fitted
with the baking stone on a rack in position A.
Lightly coat the baking sheet with a non-stick
cooking spray.
Turn the dough out onto a floured surface.
Roll out into a rectangle and then fit onto
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
Bake until golden and crisp, about 20 to 25
minutes. Let cool slightly on wire rack.
Nutritional information per serving:
Calories 131 (23% from fat) • carb. 22g • pro. 3g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 224mg
• calc. 10mg • fiber 1g