User manual

1 package (about 1 Tbs.) active dry yeast
2 cups warm water (110°F)
4 cups bread our, plus more for dusting
1 cup whole wheat our
1 Tbs. chopped fresh rosemary
2 1/2 tsp. salt
1/2 cup pitted and chopped Kalamata olives
In a bowl, sprinkle the yeast over the water and let stand until bubbly,
about 5 minutes. Lightly oil a large mixing bowl.
Fit the mixer with the metal bowl, scraper and roller. Loosen the position-
ing knob so the roller rests ush against the rim of the bowl. In the metal
bowl, combine the bread our, whole wheat our, rosemary and salt and
blend on low speed to mix ingredients, 15 to 20 seconds. Tighten the
positioning knob so the roller sits 1 inch from the rim of the bowl. Add
the yeast mixture and olives. Knead on medium speed until the dough
is soft and smooth, 8 to 10 minutes. If the ingredients get caught on the
side of the bowl, stop the mixer, move the roller and push them through
with a rubber spatula.
Turn the dough out onto a lightly oured surface and shape dough into
a ball, transfer to a lightly oiled large mixing bowl. Cover and let rise in
a warm place until doubled in bulk, 1 to 1 1/2 hours.
Turn the dough out on to a lightly oured surface, punch down and
let the dough rest for 5 minutes. Stretch the sides of the dough down
and under to form a tight round shape, about 8 inches wide. Pinch
the seam underneath the loaf closed to seal, set the loaf, seam side
down, on a lightly oured surface and dust the top with our. Cover
with a oured kitchen towel and let rise until nearly doubled in bulk, 45
to 60 minutes.
Position a rack and a large baking stone in the lower third of an oven
and preheat to 425°F.
Using a serrated knife, cut a shallow “X” on top of the loaf and let the
dough rest for 5 minutes. Using a baker’s peel or a rimless cookie
sheet, transfer the loaf to the baking stone. Bake until the loaf is
golden and sounds hollow when tapped on the bottom, about 1 hour.
Makes 1 loaf.
2 Tbs. plus 2 cups sugar
3/4 cup chopped walnuts
1 1/2 tsp. ground cinnamon
2 1/2 cups all-purpose our
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
3 eggs, lightly beaten
1 1/4 cups sour cream
1 1/2 tsp. vanilla extract
3 Tbs. nonfat milk
1 1/2 cups confectioners’ sugar
Position a rack in the center of an oven and preheat to 350°F. Grease
and our a 10-cup tube pan. In a bowl, stir together the 2 Tbs. sugar, the
walnuts and cinnamon and set aside.
On a sheet of waxed paper, sift together the our, baking powder,
baking soda and salt and sift again.
Fit the mixer with the metal bowl, scraper and roller. Loosen the
positioning knob so the roller rests ush against the rim of the bowl. In
the metal bowl, beat the butter on medium speed until creamy, 2 to 3
minutes. Gradually add the remaining 2 cups of sugar and beat until
light and uffy, 5 to 6 minutes more, occasionally move the roller to the
center of the bowl to ensure even mixing. You may need to stop the
mixer occasionally to scrape down the sides of the bowl with a spatula.
Add the eggs, a little at a time, and beat until the mixture is thick, uffy
and nearly double in volume, 4 to 5 minutes more. Beat in the sour
cream and vanilla until well mixed, 2 minutes more.
Remove the bowl from the mixer and using a rubber spatula, carefully
fold in the dry ingredients in 2 additions until smooth. Spoon half of the
batter into the prepared pan, spreading the batter to the edges. Sprinkle
the cinnamon-walnut mixture over the batter and spread the remaining
batter on top, making the sides higher than the center.
Bake in the center of the oven until the cake springs back when touched
and pulls away from the sides of the pan, 55 to 60 minutes. Let the cake
cool 10 minutes, then invert the pan and turn the cake out onto a wire
rack set over a sheet of waxed paper.
In a bowl, whisk the milk and the confectioners’ sugar until smooth.
Drizzle the glaze over the cake and cool to room temperature, 1 to 2
hours.
Serves 12.
To ensure evenly baked cookies, rotate the pan 180° from front to back,
halfway through baking.
1 1/2 cups all-purpose our, plus more for dusting
1/4 tsp. baking powder
1/4 tsp. salt
8 Tbs. (1 stick) unsalted butter, softened
3/4 cup sugar
1 egg
1/2 tsp. vanilla extract
1 Tbs. heavy cream
On a sheet of waxed paper, sift together the our, baking powder and
salt and sift again.
Fit the mixer with the metal bowl, scraper and roller. Loosen the
positioning knob so the roller rests ush against the rim of the bowl.
In the metal bowl, beat the butter on medium speed until creamy, 2 to
3 minu-tes. Gradually add the sugar and beat until light and uffy, 2
to 3 minutes. Occasionally move the roller to the center of the bowl to
ensure even mixing. You may need to stop the mixer occasionally to
scrape the sides of the bowl with a spatula. Beat in the egg, vanilla and
cream until well blended. Fold in the dry ingredients in 2 additions and
beat until just incorporated and no lumps of our remain.
Turn the dough out onto a lightly oured surface and gather into a ball.
Divide dough in half, place each portion between 2 sheets of waxed
paper and press into a at disk. Refrigerate until rm, at least 1 hour
or overnight.
Position a rack in the center of an oven and preheat to 350°F. (Note: If
you are using dark cookie sheets, preheat the oven to 325°F.)
On a lightly oured surface, roll out the dough to 1/4 -inch thickness,
ouring as necessary. Using a 2-inch round cookie cutter, cut the dough
into circles and transfer to nonstick cookie sheets, spacing the cookies
1 inch apart. Gather the scraps into a at disk and refrigerate until rm.
Bake the cookies until the edges are lightly golden, 8 to 10 minutes.
Repeat with the remaining dough.
Makes 25 cookies.
Sour Cream Coffee Cake
Sugar Cookies
Rosemary Olive Bread
34
Eng. / Am.