Bedienungsanleitung Cuisinart TOB-60 (Seite 20 von 27) (Englisch)

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3 to combine. With mixer on speed 1, slowly add the yeast mixture. Let

mixture come to a dough ball, add the flax seeds and raisins, and then

increase gradually to speed 3. Let dough knead about 8 minutes.

Place dough in a 1-gallon sealable plastic bag with the air squeezed out, or

in a bowl cover with plastic wrap. Let rise in a warm place until it has dou-

bled, about 45 to 60 minutes.

Lightly butter a 10-inch round baking pan. Divide the dough into 15 equal

pieces, about 2¼ ounces each. Roll into smooth rounds and arrange in the

prepared pan. Cover with plastic wrap and let rise until about doubled,

about 30 to 40 minutes.

Preheat the Cuisinart

Convection Toaster Oven Broiler to 450°F on the

convection bake setting with rack in position A.

Place in preheated oven and bake until golden brown, about 20 to 25 min-

utes. Remove from pan and let cool on a rack for about 10 minutes for

serving.

Nutritional information per roll:

Calories 210 (13% from fat) • carb. 42g • pro. 7g • fat 4g • sat. fat 0g • chol. 0mg

• sod. 310mg • calc. 24mg • fiber 5g

Whole-Wheat Banana

Chocolate Chip Bread

Makes one 9x5x3-inch loaf

1 cup chopped walnuts

nonstick cooking spray

1 cup unbleached, all-purpose flour

1 cup whole-wheat flour

¾ teaspoon baking soda

¾ teaspoon table salt

½ cup granulated sugar

½ teaspoon ground cinnamon

½ cup semisweet chocolate chips

6 tablespoons unsalted butter, room temperature

2 large eggs

1 teaspoon pure vanilla extract

3 medium very ripe bananas, mashed

¼ cup sour cream

Preheat the Cuisinart

Convection Toaster Oven Broiler to 400°F on the

bake setting with the rack in position B. Line the baking sheet with alumi-

num foil. Arrange the walnuts evenly on the prepared baking sheet; toast

for about 3 minutes, or until fragrant and lightly browned. Reserve. Reduce

the oven temperature to 350°F on the convection bake setting with the rack

in position A.

Lightly coat a loaf pan with nonstick cooking spray. Reserve.

In a small bowl, mix the flours, baking soda, salt, sugar, cinnamon, choco-

late chips and toasted walnuts; reserve.

Add the butter, eggs, vanilla, bananas and sour cream to the mixing bowl

of a Cuisinart

Stand Mixer fitted with the flat paddle. Mix on speed 1,

gradually increasing to speed 4, for 20 seconds, or until completely com-

bined. Reduce the mixer to speed 1 and add the dry ingredients. Mix until

just combined. Pour batter into the prepared pan.

Bake in the preheated oven for about 50 to 55 minutes, or until a cake tes-

ter comes out clean.

Nutritional information per serving (based on 12 servings):

Calories 330 (41% from fat) • carb. 45g • pro. 6g • fat 16g • sat. fat 6g • chol. 50mg

• sod. 230mg • calc. 27mg • fiber 3g

Apple, Cherry and Raisin Crisp

An old favorite with a twist.

Makes 8 servings

1 cup rolled oats

½ cup packed light brown sugar

cup unbleached, all-purpose flour

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Cuisinart TOB-60 Seite 20

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