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74
BREADS
Makes one 9 x 5-inch loaf (12 servings)
Approximate preparation time: 10 to 15 minutes, plus 2½
hours for rising and resting, 35 minutes for baking, and 1 hour
or longer for cooling
Dissolve the yeast and sugar in warm water in a large, liquid
measuring cup. Let sit until foamy, about 5 minutes.
Insert the dough blade into the large work bowl of the
Cuisinart
®
Food Processor. Add the fl ours, butter and salt and
process on the Dough speed until combined, about 10 to 15
seconds. Add the cold water to the yeast mixture. With the
machine running on Dough speed, pour the liquid through the
feed tube as fast as the fl our absorbs it. Once the dough cleans
the sides of the work bowl and forms a ball, process for 45
seconds to knead dough. Dough should be smooth and
elastic.
Place the dough in a lightly fl oured plastic food storage bag
and seal. Allow to rest in a warm place until doubled in size,
about 1 to 1½ hours.
Lightly coat a 9 x 5-inch loaf pan with nonstick cooking spray.
Place dough on a lightly fl oured surface and punch down; let
rest 5 to 10 minutes. Shape the dough into a loaf. Place in
prepared pan and cover lightly with plastic wrap. Let rise until
dough is just above the top of the pan, about 45 minutes to
1 hour. Preheat oven to 400°F.
Bake until the top is browned and loaf sounds hollow when
tapped, about 30 to 35 minutes. Remove from pan and cool on
wire rack.
Nutritional information per slice:
Calories 135 (20% from fat) | carb. 23g | pro. 4g | fat 3g
sat. fat 2g | chol. 8mg | sod. 244mg | calc. 30mg | fi ber 3g
1 PACKAGE (2¼ TEASPOONS)
ACTIVE DRY YEAST
1 TABLESPOON PLUS 1 TEASPOON
GRANULATED SUGAR
1
⁄3
CUP WARM WATER
(105°F TO 110°F)
2 CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
2 CUPS WHOLE WHEAT FLOUR
4 TABLESPOONS UNSALTED BUTTER,
CUT INTO 1-INCH PIECES
1½ TEASPOONS KOSHER SALT
1 CUP COLD WATER
NONSTICK COOKING SPRAY
CLASSIC WHEAT BREAD
The nutty fl avor of whole wheat makes this bread a favorite.
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