Cuisinart TOB-60 Series - Manual (Page 19)

18
Preheat Cuisinart ® Convection Toaster Oven Broiler to 400°F on the convec-
tion bake setting with the rack in position A . Lightly coat the baking sheet
with a nonstick cooking spray .
Turn the dough out onto a floured surface . Roll out into a rectangle and
then fit onto the prepared pan, stretching the ends of the dough to meet the
edges of the baking tray . Using your fingers, make indentations in the
dough over the entire surface . Brush the dough with the remaining olive oil,
and sprinkle the salt and rosemary to cover . Cover with plastic wrap and let
rise until puffy, about 20 minutes
Bake until golden and crisp, about 20 to 25 minutes . Let cool slightly on
wire rack .
Nutritional information per serving:
Calories 120 (24% from fat) • carb. 20g • pro. 3g • fat 3g • sat. fat 0g • chol. 0mg
• sod. 360mg • calc. 1mg • fiber 1g
Buttermilk Biscuits
Makes 8 biscuits
1½ cups unbleached, all-purpose flour
½ cup cake flour
2 teaspoons cream of tartar
1½ teaspoons baking soda
pinch granulated sugar
1½ teaspoons sea or kosher salt
¼ teaspoon freshly ground black pepper
6 tablespoons unsalted butter, cold and cut into ¼-inch cubes
1 cup lowfat buttermilk
3 tablespoons unsalted butter, for finishing
Preheat Cuisinart ® Convection Toaster Oven Broiler to 450°F on the convec-
tion bake setting with the rack in position A . Line baking pan with parch-
ment paper .
Sift flours, cream of tartar and baking soda together . Place in the bowl of a
Cuisinart® food processor . Add the sugar, salt and black pepper . Process
for about 5 seconds to combine . Add the 6 tablespoons of butter and pulse
until the mixture is crumb-like, about 6 to 8 pulses . Slowly add the butter-
milk and pulse 2 to 3 times .
Turn the dough out onto a lightly floured surface . Gently and carefully
knead 2 to 3 times to ensure the dough is fully mixed . Divide the dough into
8 equal pieces . Roll the dough, with floured hands, into a smooth ball .
Repeat with remaining pieces and place on the prepared pan, leaving one
inch between rolls .
Bake in preheated oven for 10 to 12 minutes, or until golden brown .
Remove and brush liberally with the melted butter . Serve immediately .
Nutritional information per biscuit:
Calories 230 (50% from fat) • carb. 25g • pro. 4g • fat 13g • sat. fat 8g • chol. 35mg
• sod. 600mg • calc. 37mg • fiber 1g
Multigrain Rolls
Makes 15 rolls
2¼ teaspoons active dry yeast
1 2/3 cups warm (105° to 110°F) water
1 tablespoon molasses
3½ cups whole-wheat flour
1¾ cup bread flour, divided
1½ tablespoons vital wheat gluten
2 teaspoons sea or kosher salt
2 tablespoons flax seed oil
3 tablespoons flax seeds
1 cup golden raisins
Dissolve the yeast in the water and molasses . Let stand 4 to 6 minutes, or
until mixture is foamy . Add the flours, vital wheat gluten, salt and oil to the
bowl of a Cuisinart ® Stand Mixer fitted with the dough hook . Mix on speed