Cuisinart Compact Juice Extractor CJE-500 - Manual (Page 12)

13
BAKED GOODS
Potato Bread
Ma ke s on e 1-p ou nd l oa f
2 large russet potatoes, about 1 lb, peeled
2¼ teaspoons active dry yeast
2 teaspoons granulated sugar
3 cups bread flour
2 teaspoons sea salt
1 tablespoon unsalted butter,
room temperature
1½ tablespoons nonfat dry milk
1 large egg
1. Tu rn the Cuisinart
®
Compact Juice Extractor
on and juice the potatoes. Stir the juice and
reserve ½ cup plus 1 tablespoon. Reserve all of
the pulp (about 2 cups), being sure to discar d
any large pieces of potato.
2. Put the potato juice, yeast and sugar into the
bowl of a Cuisinart
®
Stand Mixer fitted with the
dough hook. Stir well to dissolve yeast and let
stand for 5 to 10 minutes. Mixture will foam
and bubble – this means the yeast is alive and
active.
3. Put the flour, salt, butter , and dry milk in
a separate bowl and stir. Add half to the
yeast mixture and mix on speed 3 until fully
combined, being sure to scrape the bottom
of the bowl with a spatula. Add the egg and
reserved pulp; mix to combine.
4. Continuing on speed 3, add 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, (you
may not need all of the flour), the batter will
become a complete ball of dough that cleans
the sides of the mixing bowl.
5. After the flour mixture has been incorporated
mix on speed 3 for 3 to 4 minutes to knead the
dough.
6. Dust dough ball lightly with flour 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 pr eheated oven 50 to 60 minutes
until browned and hollow-sounding when
tapped. Cool on a wire rack. Br ead slices best
when allowed to cool completely before slicing.
Nutritional information per serving (1 ounce):
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tGBU Ht TBUGBU Ht DIPMNH tTPE NH
tDBMD NHt GJCFSH
Notable nutrients based on daily percentages:
3JCPGMBWJO t 5IJBNJO
Apple Cake
A not-too-sweet treat for your next brunch table.
Make s 1 2 se rv ings
Cake:
¼ cup plus 2 tablespoons fresh apple juice
1 cup apple pulp
(from about 4 medium apples)
¾ cup unbleached, all-purpose flour
½ teaspoon baking soda
¼ teaspoon sea salt
¼ teaspoon ground cinnamon
pinch ground nutmeg
pinch ground cloves
pinch ground car damom
¼ cup (½ stick) unsalted butter,
cubed and at room temperatur e
¹∕³ cup packed light brown sugar
1 large egg
Crumb T opping:
½ cup unbleached, all-purpose flour
¼ cup packed light brown sugar
½ teaspoon ground cinnamon
¹∕
8
teaspoon sea salt
¼ cup toasted and chopped walnuts
or pecans
¼ teaspoon pure vanilla extract
¼ cup (½ stick) unsalted butter,
cold and cubed