Cuisinart TOB-60N1 Manual De Instrucciones página 21

carefully slide the pan into the lower position . Bake until golden and
crisp, about 20 to 25 minutes . Let cool slightly on wire rack .
Note: For another version of this Italian staple, sprinkle with some
chopped kalamata olives prior to baking .
Nutritional information per serving:
Calories 120 (24% from fat) • carb. 20g • pro. 3g • fat 3g • sat. fat 0g • chol. 0mg
• sod. 360mg • calc. 1mg • fiber 1g
Buttermilk Biscuits
Makes 8 biscuits
1½ cups unbleached, all-purpose flour
½ cup cake flour
2 teaspoons cream of tartar
1½ teaspoons baking soda
pinch granulated sugar
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
6 tablespoons unsalted butter, cold, cut into ¼-inch cubes
1 cup buttermilk
3 tablespoons unsalted butter, melted, for finishing
1 . Preheat the Cuisinart ® Convection Toaster Oven Broiler to 450°F on
Convection Bake . Line the baking pan with parchment paper .
2 . Sift flours, cream of tartar and baking soda together . Put in the bowl
of a Cuisinart Food Processor fitted with the chopping blade . Add
®
the sugar, salt and black pepper . Process for about 5 seconds to
combine . Add the 6 tablespoons of butter and pulse until the mixture
is crumb-like, about 6 to 8 pulses . Slowly add the buttermilk and
pulse 2 to 3 times, until a dough forms .
3 . Turn the dough out onto a lightly floured surface . Gently and carefully
knead 2 to 3 times to ensure the dough is fully mixed . Divide the
dough into 8 equal pieces . Shape each piece, with floured hands,
into a ball (they do not have to be perfectly smooth – you do not
want to overwork or biscuits will be tough) . Repeat with remaining
pieces and place on the prepared pan, leaving 1 inch between rolls .
4 . Carefully slide pan into the lower position . Bake in preheated oven for
10 to 12 minutes, or until golden brown . Remove and brush liberally
with the melted butter . Serve immediately .
Nutritional information per biscuit:
Calories 230 (50% from fat) • carb. 25g • pro. 4g • fat 13g • sat. fat 8g • chol. 35mg
• sod. 600mg • calc. 37mg • fiber 1g
Multigrain Rolls
Makes 15 rolls
2¼ teaspoons active dry yeast
⁄
1 cups warm (105°F to 110°F) water
2
3
1 tablespoon molasses
3½ cups whole-wheat flour
1¾ cups bread flour, divided
1½ tablespoons vital wheat gluten
2 teaspoons kosher salt
2 tablespoons flax seed oil
3 tablespoons flax seeds
1 cup golden raisins
1 . Dissolve the yeast in the water mixed with the molasses . Let stand
4 to 6 minutes, or until mixture is foamy . Add the flours, vital wheat
gluten, salt and oil to the bowl of a Cuisinart
the dough hook . Mix on speed 3 to combine . With mixer on speed 1,
slowly add the yeast mixture . Let mixture come to a ball, add the flax
seeds and raisins, and then increase gradually to speed 3 . Let dough
knead about 8 minutes .
2 . Place dough in a 1-gallon sealable plastic bag with the air squeezed
out, or in a bowl covered with plastic wrap . Let rise in a warm place
until it has doubled, about 45 to 60 minutes .
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Stand Mixer fitted with
®