Electric Food Processors

Comment by a cabingirl

September 2, 2010 @ 7:28 am

Here are three classics from the Cuisinart Web page- you can’t go wrong with the originals!

Cheese Bread
Ingredients
1 package active dry yeast
1 teaspoon granulated sugar
¼ cup warm water (105 to 115°F.)
3 ounces extra sharp cheddar
3 cups unbleached, all-purpose flour
2 tablespoons unsalted butter, in 1-inch pieces
1 teaspoon table salt
¾ cup nonfat milk
Vegetable oil cooking spray

Instructions
In a 2-cup liquid measure dissolve yeast and sugar in warm water. Let stand until foamy, about 5 minutes.

Insert medium shredding disc and shred cheese using light pressure. Leave in work bowl. Remove shredding disc and insert dough blade. Add flour, butter and salt; process to combine, about 20 seconds. Add milk to yeast mixture. With machine running, pour milk mixture through small feed tube as fast as the flour absorbs it and process until dough cleans the sides of the work bowl. Then process for 45 seconds to knead dough. Place dough in a lightly floured plastic food storage bag and seal top. Let rise in a warm place until doubled in size, about 1 to 1½ hours.

Spray one 8 x 4-inch loaf pan with vegetable oil cooking spray. Place dough on a lightly floured surface and punch down. Roll dough into an 8 x 4-inch rectangle. Beginning with a short end, roll up the dough jelly roll fashion. Pinch the seam and ends tightly to seal. Place in greased loaf pans and cover with plastic wrap coated with vegetable oil cooking spray. Let rise for 45 minutes. Preheat oven to 375°F 15 minutes before baking.

Bake until top is well browned and loaf sounds hollow when tapped, about 35 to 40 minutes. Remove from pan and cool on wire rack.

White Bread
Ingredients
2¼ teaspoons active dry yeast
1½ teaspoons granulated sugar
¼ cup warm water
3 cups unbleached, all-purpose flour
2¼ tablespoons unsalted butter, in 1-inch pieces
1 teaspoon sea or kosher salt
¾ cup cold water
cooking spray

Instructions
In the bowl of the Cuisinart Hand Stand Mixer, dissolve the yeast and sugar in the warm water. Stir and let rest for 5 minutes. Mixture will foam and bubble- this means the yeast is active and alive.
Place flour and salt in a separate mixing bowl and reserve. Add the water and ½ cup flour to the yeast mixture. Fitted with the flat beaters mix on speed 1 until smooth, about 30 to 40 seconds. Continue adding the remaining flour mixture, ½ cup at a time, mixing completely, about 30 to 40 seconds, until no flour is visible after each addition. The dough at first will be a batter, and slowly as the flour is added it will become a dough. After all the flour mixture has been incorporated, and the dough has become a complete ball that cleans the sides of the mixing bowl, switch to the dough hooks. Mix on speed 3, for an additional 2 to 3 minutes, to knead. Lightly dust the dough with flour and place in a resealable food storage bag. Squeeze out the air and seal. Allow to sit in a warm place until doubled in size, about 1 to 1½ hours.
Spray a 9×5-inch loaf pan with vegetable oil cooking spray. Place dough on a lightly floured surface and punch down. Roll into a 8×4-inch rectangle. Beginning with a short end, roll up the dough jelly roll fashion. Pinch the seam and ends tightly to seal. Place in greased loaf pans and cover with plastic wrap. Let rise until dough is just above the tops of the pans, about 45 minutes to 1 hour. Preheat oven to 400°F 15 minutes before baking.
Bake until tops are browned and loaf sounds hollow when tapped, about 30 to 35 minutes. Remove from pans and cool on wire rack.

Almond Pear Bread
Ingredients
Paste:
½ cup blanched almonds
1/3 cup granulated sugar
1 tablespoon plus 1 teaspoon water
1/8 teaspoon almond extract

Bread:
nonstick cooking spray
1/3 cup sliced almonds
3/4 cup plus 2 tablespoons unbleached, all-purpose flour
1½ teaspoons baking powder
¼ teaspoon table salt
1/8 teaspoon baking soda
½ pound ripe pears, peeled, cored, cut into 1-inch pieces
1 large egg
½ cup almond paste, broken into 1-inch pieces
¼ cup unsalted butter, softened, cut into 1-inch pieces
Instructions

To make paste:
Use metal blade to process blanched almonds and sugar until finely ground, about 60 seconds. With machine running, add water and extract; process until combined, about 45 to 60 seconds longer. Paste can be made ahead and stored in the refrigerator in an airtight container for up to two weeks.

To make bread:
Preheat oven to 350°F. Lightly coat one 8 x 4-inch loaf pan with the nonstick cooking spray. Toast sliced almonds on a baking sheet until lightly browned, about 8 to 10 minutes. In a small bowl combine flour, baking powder, salt and baking soda; reserve.

Insert metal blade and process pears, egg, almond paste and butter until combined, about 30 seconds. Scrape bowl and process an additional 30 to 45 seconds. Add toasted almonds and reserved dry ingredients. Pulse to combine, about 6 to 7 times. Pour into prepared pan and bake until golden brown on top and a toothpick inserted in the center comes out clean, about 1 hour. Cool on wire rack for 30 to 40 minutes. Remove from pan and cool completely on wire rack. For best results wrap bread in plastic wrap and allow to rest for 24 hours before slicing.