Cuisinart HM-90S Manual De Usuario

rise until nearly doubled, about 60 to 70 
minutes. 

6.  

About 15 minutes before baking, preheat 
the oven to 425°F. 

7.  

Dust the top of the loaf with flour. Using 
a serrated knife cut a cross in the top of 
the loaf, cutting about ¼ inch into the 
loaf. Place the bread in the hot oven and 
bake for 15 minutes. Lower the heat to 
375°F and bake for an additional 20 min-
utes, until the bread is a rich brown and 
sounds hollow when tapped. 

8.  

Turn the oven off, slide the bread directly 
onto the oven rack and let stand in the 
closed, hot oven for 5 minutes to crisp 
the bottom of the loaf. Transfer to a wire 
rack to cool. Bread slices best when 
allowed to cool completely before cutting. 

*Using walnut oil will give a stronger walnut 
flavor to this bread.

Makes about 1¾ pounds dough (enough 
for four 9-inch pizza crusts, two 14-inch 
crusts, four calzones or 1 jelly-roll pan/
16 servings of focaccia)

1.  

Put the warm water, yeast, and sugar 
in a large mixing bowl. Stir to dissolve 
the yeast and let stand for 5 to 10 min-
utes. Mixture will foam and bubble – this 
means the yeast is active and alive. 

2.  

In a separate bowl combine flour and 
salt; reserve. 

3.  

Add olive oil and ½ cup flour to the yeast 
mixture. Insert the dough hooks into the 
Cuisinart

®

 Hand Mixer. Mix on speed 1 

until smooth, about 30 to 40 seconds. 
Running on speeds 2 to 3, continue add-
ing the remaining 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 
it will become a dough ball. After all the 
flour mixture has been incorporated, 
and the dough formed a dough ball that 
cleans the sides of the mixing bowl, 
knead on speed 3 for an additional 2 to 3 
minutes. 

4.  

Lightly dust the dough with flour and 
place in a resealable food storage bag. 
Squeeze out the air and seal. Let rise in a 
warm place for about 45 minutes. 

5.  

Place dough on a lightly floured surface 
and punch down. Roll into desired crust 
size(s) and place on baking pans lightly 
sprayed with vegetable oil cooking spray. 

6.  

For pizza, follow favorite pizza recipe. For 
calzones, see page 9. 

7.  

For focaccia, press dough into a lightly 
greased jelly-roll pan and cover with 
plastic wrap, allowing to rise for another 
40 minutes. Preheat oven to 425°F for 
15 minutes before baking. Brush a table-
spoon of olive oil on focaccia, sprinkle 
with sea salt and rosemary. Bake for 18 
to 20 minutes until golden.

A hearty wheat bread lightly 

flavored with molasses

Makes one loaf (about 1¼ pounds)

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