Use and Care Manual

29
additional 45 seconds to knead. Coat dough
with
½ tablespoon of the olive oil. Place in a
bowl. Cover bowl with plastic wrap or a dry
dishtowel. Allow the dough to rise in a warm,
draft-free spot until doubled, about 1 hour.
Spread 1 tablespoon of the remaining olive
oil in a 15x10-inch jelly roll pan. Punch the
dough down and let rest for 5 minutes. Press
the dough into the prepared pan until it fills it
completely. Cover with a sheet of oiled plastic
wrap and let rise again in a warm, draft-free
place until doubled in bulk, about 1 hour. After
45 minutes, arrange the oven rack in the lower
third of the oven, and preheat the oven to
450ºF.
Make dimples in the surface of the dough with
your fingers. Drizzle with the remaining olive
oil, spreading gently with hands. Sprinkle with
coarse salt and herbs if using.
Bake in the preheated 450ºF oven for about
25 minutes, until a deep golden color. Transfer
to a cutting board, slice and serve warm, or
transfer to a wire rack and cool if serving at
another time. For longer storage, wrap and
freeze.
Nutritional information per serving:
Calories 334 (34% from fat) • carb. 48g • pro. 7g
• fat 12g • sat. fat 2g • chol. 0mg • sod. 754mg
• calc. 11mg • fiber 2g
DESSERTS
FUDGY BROWNIES
These easy-to-make brownies are always a favorite
in lunchboxes or for after-school snacks.
Makes 32 brownies
6 ounces unsweetened chocolate
2 cups packed light brown sugar, divided
2
⁄3 cup unsalted butter, melted and hot
6 large eggs
2 teaspoons pure vanilla extract
1
1
⁄3 cups unbleached, all-purpose flour
½ teaspoon kosher salt
2 teaspoons baking powder
1 cup pecan halves
Preheat oven to 350°F. Butter two 8-inch
square baking pans.
Break chocolate into 1-inch pieces. Insert
the metal blade. Put chocolate into the work
bowl with half the sugar. Pulse until coarsely
chopped, 6 to 8 times. Then process continu
-
ously until finely chopped, about 20 seconds.
With machine running, pour hot butter through
feed tube. Process until smooth, about 30
seconds. Add remaining sugar, eggs and
vanilla. Pulse twice, then process 10 seconds
more. Add dry ingredients and nuts. Pulse
until mixed, 6 to 8 times. Spread into prepared
pans.
Bake until slightly crusty and moist inside,
about 20 minutes. Cool and cut into squares.
Nutritional information per serving:
Calories 168 (90% from fat) • carb. 20g • pro. 3g
• fat 10g • sat. fat 5g • chol. 50mg • sod. 68mg
• calc. 23mg • fiber 1g
CHOCOLATE CHIP
OATMEAL COOKIES
Toasted nuts and oatmeal make these cookies good
for you as well as delicious.
Makes 70 cookies
1 cup quick-cooking oats
1
½ cups pecan halves
1
½ cups unsalted butter, room temperature,
cut into ½-inch pieces
2
⁄3 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1
½ teaspoons pure vanilla extract
2 cups unbleached, all-purpose flour
1 teaspoon kosher salt
1
½ teaspoons baking soda
12 ounces semisweet chocolate chips
Preheat oven to 350°F and place rack in cen
-
ter. Toast quick-cooking oats and pecans on
baking sheet until lightly browned, about 10
minutes. Remove and reserve. Turn oven up to
375°F. Insert the metal blade. Place butter and
sugars in work bowl.Process with both sugars
until smooth, about 2 minutes. Scrape work
bowl as necessary. Add eggs and vanilla and
pulse until just mixed, about 6 times.
Add pecans, flour, salt, baking soda and half
of the oats. Pulse until mixed, about 8 times.
Remove to large bowl, add remaining oatmeal
and chocolate chips and stir to mix. Drop by
rounded teaspoonfuls onto buttered baking
sheets, 1 inch apart, and bake until golden
brown, about 11 minutes.
Nutritional information per serving:
Calories 114 (55% from fat) • carb. 12g • pro. 1g
• fat 7g • sat. fat 3g • chol. 17mg • sod. 60mg
• calc. 7mg • fiber 1g