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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 450°F
on the convection bake or bake setting fitted
with the baking stone on a rack in position
A. Preheat stone for at least 30 minutes.
Using a serrated knife cut a star, ¼-inch
deep, on the top of the loaf. Bake on the
preheated stone for 30 minutes. Reduce the
temperature to 425°F and continue to bake
for an additional 15 to 20 minutes, or until
the loaf sounds hollow when tapped and
the internal temperature reads 205°F on an
instant-read thermometer.
Let bread fully cool before serving.
Nutritional information per serving:
Calories 73 (18% from fat) • carb. 13g • pro. 2g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 147mg
• calc. 9mg • fiber 1g
Pumpernickel Raisin
Bread
Makes 1 large loaf, approximately
24 servings
2¼ teaspoons active dry yeast
1¼ cups warm (105°-110°F) water
¼ cup molasses
2¾ cups unbleached bread flour
½ cup whole wheat flour
½ cup rye flour
1
⁄
3
cup cornmeal
2 tablespoons unsweetened cocoa
powder
1 teaspoon instant espresso powder
2 tablespoons vital wheat gluten
1½ teaspoons fine sea salt, or table salt
2 tablespoons vegetable oil
¾ cup raisins
2 teaspoons caraway seeds
Dissolve the yeast in the warm water with the
molasses. Let stand 3 to 5 minutes, or until
mixture is foamy. Add the flours, cornmeal,
cocoa and espresso powders, wheat gluten,
salt, and vegetable 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 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 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 2 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 a large
square. Place the raisins and walnuts on top
and knead until fully incorporated, 2 to 4
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 350°F
on the convection bake or bake setting fitted
with the baking stone on a rack in position
A. Preheat stone for at least 30 minutes.
Using a serrated knife cut a star, ¼-inch
deep, on the top of the loaf. Bake for 50 to
60 minutes, until bread sounds hollow when
tapped and measures 205°F when tested
with an instant read thermometer. Transfer to
a rack to cool.
Nutritional information per serving:
Calories 105 (12% from fat) • carb. 21g • pro. 3g
• fat 1g • sat. fat 0g • chol. 0g • sod. 589
• calc. 15mg • fiber 1g
Buttery Dinner Rolls
Makes 16 rolls
¾ cup whole milk, plus 1 tablespoon
for brushing
½ cup unsalted butter, plus
2 tablespoons for brushing
¼ cup granulated sugar
1 teaspoon fine sea salt, or table salt
2¼ teaspoons active dry yeast
¼ cup warm (105°-110°F) water
4¾ cups unbleached bread flour
1 large egg
In a microwave-safe container, scald the milk
in the microwave; stir in the ½ cup butter,
sugar and salt; reserve.
Dissolve the yeast in the warm water. Let
stand 3 to 5 minutes, or until mixture is