Filter
Top Products
1 cup (240 ml) whole wheat flour 1/4 cup (60 ml) lukewarm water
2 tablespoons (30 ml) brown sugar (110-115ºF/44-46ºC)
2 tablespoons (30 ml) soft butter 2/3 to 1 cup (160-240 ml) lukewarm water
or margarine (110-115ºF/44-46ºC)
1-1/2 teaspoon (7 ml) salt
Position Knife Blade in Bowl. Add flour, sugar, butter or margarine and salt. Process until blend-
ed, about 5 seconds. In a small bowl, add yeast to 1/4 cup (60 ml) water. Stir and allow to dis-
solve, about 10 minutes. With processor running, add yeast mixture through Food Chute, then add
only enough water, in a slow stream, to make dough form a ball.
Stop processor (add only enough water to form a soft dough). Turn dough out and with floured
hands, toss or fold dough over 9 - 10 times. Shape into a ball. Place dough in greased bowl and
rotate to grease surface. Cover and let rise in warm place until dough doubles in size, about 1-1/2
hours. With floured hands, punch down and toss until no longer sticky. Form into smooth ball.
Cover with bowl and let rest 15 minutes. Shape into loaf. Place in well greased 9 x 5 inch (23 x 13
cm) pan. Cover and let rise until dough doubles in size, about 1 hour. Bake in preheated
375ºF(190ºC) oven for 35-40 minutes. Remove from pan immediately, cool before slicing.
Makes 1-9”x5” (23x13 cm) loaf
Pasta Bonanza Toss
3 medium carrots, peeled 8 oz. (226 gms) favorite pasta
1 medium onion, quartered 4 oz. (114 gms) sliced deli ham
4 oz. (114 gms) broccoli, cut in 2” 1/4 cup (60 ml) milk
(50 mm) pieces 3 tablespoons (45 ml) Parmesan cheese
1 medium zucchini
6 medium mushrooms
Position disc in Bowl, slicing side up. Slice carrots and onion. In 4 quart saucepan (4 L), steam
carrots until just done (about 7 minutes). Add broccoli to carrots after 3 minutes.
Reposition disc, slicing side up. Slice zucchini and mushrooms. Add to carrot mixture for last 2
minutes of steaming.
Transfer steamed vegetables to large mixing bowl (reserve water in saucepan). In same
saucepan, add additional water and cook pasta as directed on package. Reposition Disc in Bowl,
slicing side up. roll up ham slices and slice for a coarse, chopped result. Add to steamed vegeta-
bles along with remaining ingredients; stir to blend.
When pasta is just done, drain and return to pot. Add vegetable mixture. Over low heat, toss veg-
etables with pasta until well mixed and thoroughly heated. Season to taste.
Makes: 4 (2 cups/480 ml) servings.
Peanut Butter Chip Cookies
1 cup (240 ml) roasted salted peanuts 1 cup (240 ml) all-purpose flour
1 cup (240 ml) packed brown sugar 1/2 cup (120 ml) semi-sweet
1/3 cup (80 ml) butter or margarine, chocolate morsels
softened, cut into 6 pieces 1/2 teaspoon (2 ml) baking soda
20