Cuisinart DLC-10C - Manual (Page 48)

Q U I C K B R E A D , Y E A S T
B R E A D A N D P I Z Z A
42
Corn Bread
This is a particularly moist and llavorful corn bread
which is best served warm.
Coftee Cake
This makes an excellent breakfast, or adds a sweet
flavor to lunch or supper.
INGREDIENTS INGREDIENTS
3 tablespoons butter 1 package dry yeast
3/4 cup yellow cornmeal 2 tablespoons sugar
3/4 cup all-purpose flour 1/4 cup warm water
1-1/2 tablespoons sugar 1/3 cup sour cream
2 teaspoons baking powder 1/4 cup cold milk
1/4 teaspoon baking soda 1 large egg
1/4 teaspoon salt 1 teaspoon vanilla
1 cup buttermilk 3 cups flour
1 large egg 1/4 cup butter
1/3 cups fresh, frozen or canned corn kernels 1/2 teaspoon salt
8x8
pan sw in inches
Filling
2 tablespoons melted butter
Preheat oven to 425 F. Melt butter in baking pan. 1/2 cup light brown sugar
1/2 cups raisins or dates, cut in 1-inch pieces
Use metal blade to process all dry ingredients until 1/2 cup pecans
combined, about 10 seconds. Add butter and 1 teaspoon cinnamon
remaining ingredienls except corn kernels and process
until mixed, about 5 seconds. Scrape down work bowl
and gently stir in corn.
Pour into prepared pan and bake until a loolhpick
inserted in center comes out clean, about 25 minutes.
Muffin Variation: For corn muffins, pour baiter into
greased, standard-size mullin tins, filling them 3/4 full.
Bake in preheated 425‘F oven lor about 25 minutes.
Makes 6 muffins.
To make Ihe dough, dissolve the yeast and half the
sugar in warm water in a 2-cup liquid measure. Let
stand until foamy. Whisk together the sour cream,
milk, egg, and vanilla extract and add to the yeast
mixture.
Use metal blade to process flour, butter, salt and
remaining sugar for 10 seconds. With machine
running, add liquid ingredients through feed tube in
steady stream as fast as flour absorbs them. After
dough cleans inside of work bowl, continue process­
ing 40 seconds more to knead it.
Shape dough into ball and place it in lightly floured
plastic food storage bag. Squeeze out air and close top
with wire twist. Let rise in warm place until double,
about 1 hour.
Roll dough on lightly floured surface to rectangle
about 20 inches long and 12 inches wide. Brush with