Cuisinart CBK-200 - Manual (Page 46)

Artisan Focaccia/Pizza
Artisan Dough Cycle
Ingredients About 1
1
⁄
2
pounds dough
Water , 60°–70°F 1
1
⁄
2
cups
Sea salt 2
1
⁄
2
teaspoons
Honey 2 teaspoons
Bread flour 3
1
⁄
2
cups
Semolina flour
1
⁄
2
cup
Yeast, active dry , instant or bread machine 2 teaspoons
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart
™
Convection Bread Maker.
Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is complete, remove dough from pan and tran sfer to a well-floured
surface. Punch to deflate and let rest 10 minutes before continuing.
Follow the similar recipes in the Dough/Pizza Dough section for preparation of focaccia.
Nutritional information per serving (1 ounce):
Calories 58 (4% from fat) • carb. 12g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 184mg • calc. 3mg • fiber 0g
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