Cuisinart HM-90S Manuale Utente

3.  

Mix in the melted chocolate. Scrape the 
bowl to fully incorporate.

4.  

Allow frosting to cool slightly before 
using.

 

 *If you do not have a double boiler, put 
chocolates into a heat-proof bowl placed 
over a pot of simmering water.

Makes about 2¼ cups

1.  Put heavy cream into a large mixing bowl.

2.  

Insert the chef’s whisk into the Cuisinart

®

 

Hand Mixer. Start whipping cream on 
speed 3, gradually increasing to speed 7 
for about one minute so that the cream 
has some body. Add the sifted sugar and 
vanilla and continue to whip on speed 7 
until cream holds stiff peaks, about 1½ 
minutes.

Variations:
Cocoa Whipped Cream: Add 1 tablespoon 
of unsweetened cocoa to recipe above with 
the sugar.

Grand Marnier: Add 3 tablespoons of Grand 
Marnier to recipe above with the cream.

Spoil your family with homemade bread.

Makes one loaf (about 1½ pounds, 
10 servings)

1.  

Put the yeast, warm water and sugar 
into 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.  

Put the flour and salt in a separate mixing 
bowl; reserve. 

3.  

Insert the dough hooks into the Cuisinart

®

 

Hand Mixer. Using speeds 1 to 2 add the 
flour mixture ½ cup at a time to the yeast 
mixture. Mix in each addition of flour well 
before adding the next so that no flour 
is visible in between. The dough at first 
will be a batter, and slowly as the flour is 
added, the batter will form a dough ball 
and clean the sides of the mixing bowl. 
After all of the flour has been incorpo-
rated, knead on speed 3 for about 2 min-
utes.

4.  

Dust the dough ball lightly with flour 
and place in a resealable food storage 

bag, pressing out any air before sealing. 
Let rise in a warm, draft-free place until 
doubled in size, about 1 hour. 

5.  

Lightly coat one 8x4x3-inch loaf pan with 
unsalted butter or cooking spray. Punch 
dough to deflate. Shape into loaf and 
place in prepared pan. Cover and let rise 
until nearly doubled.

6.  

About 15 minutes before baking, preheat 
oven to 400°F. Place loaf in preheated 
oven and bake for 30 to 35 minutes, until 
bread is browned and sounds hollow 
when tapped. Remove from loaf pan and 
cool on a wire rack. 

7.  

Bread slices best when allowed to cool 
completely before cutting. If top of bread 
is too crispy for your taste, brush with 
butter for a softer crust.

These rolls go well with dinner, but could 

also be used as small sandwich rolls.

Makes 12 rolls

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