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22
baked goods
Potato Bread
Makes one 1-pound loaf
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. Turn 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
discard 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 remain-
ing 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 incorpo-
rated 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 preheated oven 50 to 60
minutes until browned and hollow-sounding
when tapped. Cool on a wire rack. Bread
slices best when allowed to cool completely
before
slicing.
Nutritional information per serving (1 ounce):
Calories 152 (8% from fat) • carb. 28g • pro. 8g
• fat 1g • sat. fat 1g • chol. 22mg • sod. 447mg
• calc. 102mg • fiber 1g
Notable nutrients based on daily percentages:
Riboflavin 20% • Thiamin 19%
Apple Cake
A not-too-sweet treat for your next brunch
table.
Makes 12 servings
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 cardamom
¼ cup (½ stick) unsalted butter,
cubed and at room temperature
¹
³
cup packed light brown sugar
1 large egg
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