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1¾ teaspoons sea salt
(may use kosher salt)
cornmeal for the baking sheet
1. Combine the olive oil and rosemary, let
stand 10 minutes or longer.
2. Put the yeast and warm water in a large
mixing bowl with a pinch of the flour. Stir
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 and salt in a separate, small
mixing bowl.
4. Insert the dough hooks into the Cuisinart
®
Hand Mixer and add the olive oil and
rosemary mixture, with ½ cup of the flour,
to the yeast mixture. Using speeds 1 to
2, mix until smooth, about 30 to 40 sec-
onds. Continue adding the flour, 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,
the batter will form a dough ball that
cleans the sides of the mixing bowl. After
all the flour has been incorporated, knead
on speed 3 for about 2 minutes.
5. Dust dough ball lightly with flour and
place in a resealable food storage bag,
press out air and seal. Let rise in a warm,
draft-free place until doubled in size,
about 1 hour. Punch down and let rise
again for 1 hour (this second rise can be
skipped if pressed for time – but it adds
to the flavor and texture).
6. Punch dough to deflate and let rest 10
minutes. Lightly dust a baking sheet with
cornmeal. Divide dough into 12 equal
size pieces. Roll each piece of dough
on a work surface and shape into a ball.
Flatten slightly. Transfer to prepared bak-
ing pan and cover with plastic wrap. Let
rise at room temperature until almost
doubled, about 45 to 60 minutes.
7. Fifteen minutes before baking, preheat
the oven to 450°F. Uncover and bake at
450°F for 10 minutes. Reduce the heat
to 375°F and bake for an additional 10
to 15 minutes, until browned and hollow
sounding when tapped. Place on a wire
rack to cool.
Nutritional information per roll:
Calories 151 (28% from fat) • carb. 24g • pro. 4g
• fat 5g • sat. fat 1g • chol. 0mg • sod. 312mg
• calc. 2mg • fiber 1g
CRANBERRY WALNUT BREAD
A hearty bread that has a mix of both
whole-wheat and all-purpose flour
Makes one round loaf (about 1 pound 14
ounces, about 16 servings)
1
⁄3 cup warm water (105 to 110°F)
2 tablespoons plus 1 teaspoon pure
maple syrup
2¼ teaspoons active dry yeast
1¾ cups unbleached bread or all-
purpose flour
1½ cups whole-wheat flour
1¾ teaspoons sea or kosher salt
1½ tablespoons vegetable
or walnut oil*
2
⁄3 cup cold water
¾ cup chopped, toasted walnuts
½ cup dried cranberries
1. Put the warm water, maple syrup and
yeast into a large mixing bowl. Stir to dis-
solve yeast and let stand for 5 to 10 min-
utes. Mixture will bubble and foam – this
means the yeast is alive and active.
2. Put both flours and salt into a separate
bowl and stir to blend; reserve.
3. Insert the dough hooks into the Cuisinart
®
Hand Mixer. Add the oil and 1 cup of the
flour mixture to the yeast mixture. Using
speed 1, mix until smooth, about 30 sec-
onds. Add the walnuts and cranberries
and ½ cup of the remaining flour mixture,
and mix for 30 to 40 seconds, until the
flour is no longer visible. Continue adding
the remaining flour mixture, ½ cup at a
time, mixing completely, about 30 to 40
seconds, after each addition. The dough
at first will be a batter, and slowly, as the
flour is added, will form a dough ball that
will clean the sides of the bowl. After the
dough has formed a ball, knead on speed
3 for an additional 2 to 3 minutes.
4. Lightly dust the dough ball with flour
and place in a resealable food storage
bag. Squeeze out the air and seal. Allow
the dough to rise in a warm, draft-free
place until doubled in size, about 1 to 1½
hours.
5. After dough has doubled in size, punch
down to deflate and let rest for 5 min-
utes. Shape into a ball, pinching the
ends together on the underside. With the
dough ball cupped in your hands, roll,
seamed edged down, on the counter,
until the underside is smooth. Flatten
the ball into a 9-inch round and place
on a baking sheet dusted with flour and
cornmeal. Cover with plastic wrap and let
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