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6. Dust dough ball lightly with our and place in a
sealable food storage bag; press out air and seal.
Let rise in a warm, draft-free place until doubled
in size, about 1 hour.
7. Punch dough down and shape into a loaf. Place
loaf in a lightly greased 8 or 9-inch loaf pan and
cover loosely with plastic wrap. Let rise 30 to 40
minutes, or until doubled in size.
8. While dough is rising, preheat oven to 375°F.
9. Bake bread in preheated oven 50 to 60 minutes
until browned and hollow sounding when tapped.
Cool on a wire rack. Bread slices best when
allowed to cool completely before slicing.
Nutritional information per serving:
Calories 152 (8% from fat) • carb. 28g • pro. 8g
• fat 1g • sat. fat 1g • chol. 22mg • sod. 447mg
• calc. 102mg • fiber 1g
Notable nutrients based on daily percentages:
Riboavin 20% • Thiamin 19%
Apple Cake
A not-too-sweet treat for your next brunch table.
Makes 18 servings
Cake:
2 cups apple pulp (from about 8 medium
apples)
¾ cup fresh apple juice
1½ cups unbleached, all-purpose flour
1 teaspoon baking soda
½ teaspoon sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
½ cup (1 stick) unsalted butter, cubed and
at room temperature
¹
³
cup granulated sugar
¹
³
cup packed light brown sugar
1 large egg
Crumb Topping:
1 cup unbleached, all-purpose flour
½ cup packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon sea salt
½ cup toasted and chopped walnuts
or pecans
½ teaspoon pure vanilla extract
½ cup (1 stick) unsalted butter,
cold and cubed
1. Preheat oven to 350°F. Butter and lightly our a
13 x 9-inch baking pan; reserve.
2. Turn the Cuisinart
®
Juice Extractor to speed 5.
Turn the unit on and juice the apples.
3. Stir juice and measure out ¾ cup; reserve (save
the remaining juice for another use).
4. Measure out 2 cups of the apple pulp, being sure
to discard any seeds or stems; reserve.
5. In a small mixing bowl, combine the our, baking
soda, salt and spices. Reserve.
6. Using a Cuisinart
®
Stand or Hand Mixer tted with
the mixing paddle/beaters, mix the butter and
sugars until light and creamy. Add the egg and
mix until combined. Add the pulp and mix until
just combined. Add half of the juice and mix on
low. Add half of the dry ingredients and mix until
streaky. Repeat, nishing with the dry ingredients.
7. Pour batter evenly into the prepared pan.
8. Combine all of the Crumb Topping ingredients
into a small bowl and mix with your ngers until
the mixture resembles a coarse meal. Spread
evenly over cake batter.
9. Bake for 35 to 40 minutes, or until a cake tester
comes out clean.
Nutritional information per serving:
Calories 235 (46% from fat) • carb. 29g • pro. 3g
• fat 12g • sat. fat 6g • chol. 0mg • sod. 3mg
• calc. 48mg • fiber 1g
Carrot Cupcakes
Extra-moist carrot cupcakes, topped with Cream
Cheese Frosting, make a delicious treat.
Makes 12 cupcakes
Cake:
½ pound carrots, about 4 medium carrots
¾ cup plus 2 tablespoons unbleached,
all-purpose flour
½ tablespoon unsweetened cocoa
powder
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt