Filter
Top Products
28
In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy,
about 3 to 5 minutes. Insert metal blade in work bowl and add flour, olive oil and salt. Add
cold water to yeast mixture.
With machine running, pour liquid through small feed tube as fast as flour absorbs it. Process
until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead
dough. Dough may be slightly sticky. Coat the dough lightly with olive oil, place in a plastic
food storage bag and seal the top. Let rise in a warm place for about 45 minutes.
Place dough on a lightly floured surface and punch down. Roll into desired crust size(s) and
follow pizza recipe.
Cooking spray
1-1/4 cups unbleached all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup pecan halves, shells removed
3 strips orange zest, bitter white pith
removed
2/3 cup sugar
1 small apple (about 5 ounces total),
peeled, cored, cut into 1-inch pieces
1 large egg
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted
3 tablespoons buttermilk
1/3 cup plus 1 tablespoon dried cranber-
ries
Preheat oven to 350˚F. Lightly spray an 8 x 4-inch loaf pan with cooking spray. In a small bowl
combine flour, baking powder and salt. Reserve. Insert metal blade and pulse to coarsely
chop pecans, about 6 times. Remove and reserve.
Process orange zest and sugar until zest is finely chopped, about 45 seconds. Add apple, egg
and vanilla; process until combined, about 15 to 20 seconds. With machine running, add
butter and buttermilk through the small feed tube. Process until combined, about 10 to 15
seconds. Scrape the work bowl. Add cranberries, pecans and dry ingredients. Pulse until flour
is just mixed in, about 5 to 6 times. Do not overprocess.
Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the cen-
ter comes out clean, about 55 to 60 minutes. Cool in pan on a wire rack. Remove from pan
and cool completely. For best results, wrap in plastic wrap and allow to rest for 24 hours
before slicing.
Preparation: 10 – 15 minutes, 2 hours to bake and cool
Nutritional analysis per slice:
Calories 206 (7% from fat) • carb. 41g • pro. 6g • fat 2g
sat. fat 0g • chol. 0mg • sod. 442mg • fiber 1g
Cranberry – Orange Bread
Apples make this bread very moist – for a breakfast treat, slice and toast.
Makes 1 loaf (14 slices)
Nutritional analysis per slice:
Calories 172 (43% from fat) • carb. 21g • pro. 2g • fat 8g
sat. fat 3g • chol. 24mg • sod. 51mg • fiber 1g
02CU13479 DLC-2007 IB 6/30/03 12:18 PM Page 29