Cuisinart HM-90S Manuale Utente

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.

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.  

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 

23