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3 to combine. With mixer on speed 1, slowly add the yeast mixture. Let
mixture come to a dough ball, add the flax seeds and raisins, and then
increase gradually to speed 3. Let dough knead about 8 minutes.
Place dough in a 1-gallon sealable plastic bag with the air squeezed out, or
in a bowl cover with plastic wrap. Let rise in a warm place until it has dou-
bled, about 45 to 60 minutes.
Lightly butter a 10-inch round baking pan. Divide the dough into 15 equal
pieces, about 2¼ ounces each. Roll into smooth rounds and arrange in the
prepared pan. Cover with plastic wrap and let rise until about doubled,
about 30 to 40 minutes.
Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 450°F on the
convection bake setting with rack in position A.
Place in preheated oven and bake until golden brown, about 20 to 25 min-
utes. Remove from pan and let cool on a rack for about 10 minutes for
serving.
Nutritional information per roll:
Calories 210 (13% from fat) • carb. 42g • pro. 7g • fat 4g • sat. fat 0g • chol. 0mg
• sod. 310mg • calc. 24mg • fiber 5g
Whole-Wheat Banana
Chocolate Chip Bread
Makes one 9x5x3-inch loaf
1 cup chopped walnuts
nonstick cooking spray
1 cup unbleached, all-purpose flour
1 cup whole-wheat flour
¾ teaspoon baking soda
¾ teaspoon table salt
½ cup granulated sugar
½ teaspoon ground cinnamon
½ cup semisweet chocolate chips
6 tablespoons unsalted butter, room temperature
2 large eggs
1 teaspoon pure vanilla extract
3 medium very ripe bananas, mashed
¼ cup sour cream
Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 400°F on the
bake setting with the rack in position B. Line the baking sheet with alumi-
num foil. Arrange the walnuts evenly on the prepared baking sheet; toast
for about 3 minutes, or until fragrant and lightly browned. Reserve. Reduce
the oven temperature to 350°F on the convection bake setting with the rack
in position A.
Lightly coat a loaf pan with nonstick cooking spray. Reserve.
In a small bowl, mix the flours, baking soda, salt, sugar, cinnamon, choco-
late chips and toasted walnuts; reserve.
Add the butter, eggs, vanilla, bananas and sour cream to the mixing bowl
of a Cuisinart
®
Stand Mixer fitted with the flat paddle. Mix on speed 1,
gradually increasing to speed 4, for 20 seconds, or until completely com-
bined. Reduce the mixer to speed 1 and add the dry ingredients. Mix until
just combined. Pour batter into the prepared pan.
Bake in the preheated oven for about 50 to 55 minutes, or until a cake tes-
ter comes out clean.
Nutritional information per serving (based on 12 servings):
Calories 330 (41% from fat) • carb. 45g • pro. 6g • fat 16g • sat. fat 6g • chol. 50mg
• sod. 230mg • calc. 27mg • fiber 3g
Apple, Cherry and Raisin Crisp
An old favorite with a twist.
Makes 8 servings
1 cup rolled oats
½ cup packed light brown sugar
1
/
3
cup unbleached, all-purpose flour