Cuisinart DLC-XP - Manual (Page 40)

1 tablespoon kosher or sea salt
2 tablespoons extra virgin olive oil
3 cups cool water
additional olive oil to coat the dough
Dissolve the yeast, honey (or sugar) and water together in a
4-cup measure; let stand for 2-10 minutes to proof (if it does not
bubble or foam, the yeast is not active – discard and begin again
with fresh yeast). Insert the dough blade. Add the flour and salt
to the work bowl; process 10 seconds to combine. With the
machine running, add the olive oil to the flour; process 10 sec-
onds. Add the cool water to the yeast mixture. With the machine
running, add the liquid through the small feed tube as fast as the
flour will absorb it, about 45 seconds. Process until the dough
cleans the side of the bowl and forms a ball, then continue to
process for an additional 60 seconds to knead.
Lightly coat the dough with olive oil, then place in a jumbo,
resealable storage bag and press out the air. Let rise until dou-
bled in bulk, about 45-60 minutes. If you do not wish to use all
the dough, you may freeze it in pizza-sized portions. Divide the
dough into 6 equal balls. Wrap extra balls individually in plastic
wrap very tightly, then place in a resealable freezer weight bag.
Freeze for up to 6 weeks.
To use, unwrap, coat lightly with olive oil, and place in a
resealable food storage bag. Let thaw at room temperature (or
overnight in the refrigerator), then allow to rise at room tempera-
ture until doubled in bulk. If you take a ball of dough out in the
morning, you may let it thaw and rise during the day, and it will
be ready to use for dinner.
*To make Whole Wheat Pizza Dough, substitute 2-4 cups of
whole wheat flour for an equal amount of unbleached all-pur-
pose flour.
Nutritional analysis per serving:
Calories 199 (5% from fat) • carbo. 41g • pro. 6g • fat 1g •
sat. fat 0g • chol. 0mg • sod.439mg • fiber 2g
BASIC SWEET DOUGH
Yield: 5 1/4 pounds, enough for 6 Cinnamon Sugar Rings
or 36 Sticky Buns
Preparation: 10 minutes; 1 – 1 1/2 hours to rise
2 teaspoons active dry yeast
1/2 cup granulated sugar
1/3 cup warm (105-115° F) water
10 cups unbleached all-purpose flour
1/2 cup instant nonfat dry milk
1 stick unsalted butter, room temperature,
cut in 8 pieces
1 teaspoon salt
2 large eggs, beaten
2-1/2 cups cold reduced fat milk
In a 4-cup measure with a spout, combine the yeast with 1 table-
spoon of the sugar and the warm water; let stand for 5-10 min-
utes, until foamy (if mixture does not foam or bubble, discard and
begin again with fresh yeast). Insert the dough blade; process to
combine the flour, dry milk, butter, and salt, about 20-30 seconds.
Add the beaten eggs and cold milk to the yeast mixture. With the
machine running, pour the liquid through the small feed tube in a
steady stream, as fast as the flour will absorb it (it should take
about 45 seconds). After the mixture forms a mass, process for
an additional 60 seconds to knead.
With lightly floured hands, carefully lift the dough from the work
bowl and transfer to a jumbo resealable food storage bag that
has been lightly floured. Let dough rise in a warm (80°F) place,
until doubled in bulk, about 1 to 1-1/2 hours. Punch the dough
down, remove from the bag, and cut into desired amounts. Let
rest for 10 minutes before continuing with sweet dough recipes.
If you do not wish to use the dough immediately, allow the dough
to rise overnight in the refrigerator. The next day, allow the dough
to return to room temperature, then proceed with recipes.
Alternatively, all or part of the dough may be frozen before the
first rise. Divide the dough into desired amounts, wrap tightly in
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