Loading ...
Loading ...
Loading ...
21
Lightly coat two 9-inch loaf pans with cooking
spray. Punch the dough down and divide dough
into 2 equal portions. Shape into loaves and
place in prepared pans. Cover with plastic wrap
and let rise until nearly doubled, about 30 to 45
minutes.
While loaves are rising, preheat oven to 375°F.
When loaves have doubled, bake until the bread
is browned and sounds hollow when tapped,
about 35 to 40 minutes. Remove from oven and
cool on wire rack until cool to touch, remove from
pans and allow to cool completely before slicing.
Nutritional analysis per serving (one 1-ounce slice):
Calories 64 (15% from fat) • carb. 12g • pro. 1g • fat 1g
sat. fat 1g • chol. 3mg • sod. 116mg • calc. 7mg • fiber 1g
Molasses Wheat Bread
A hearty wheat bread flavored lightly with molasses.
Makes two loaves, about 1¼ pounds each
1²⁄
³
cups warm water (105°F to 110°F)
1½ tablespoons molasses
2 teaspoons active dry yeast
3¼ cups whole-wheat flour, divided
2½ cups unbleached, all-purpose or bread
flour, divided
¼ cup nonfat, dry powdered milk
2 teaspoons kosher salt
4 tablespoons (½ stick) unsalted butter,
cut into ½-inch pieces, room temperature
Nonstick cooking spray
Stir together the warm water, molasses, and
yeast in the Cuisinart
®
mixing bowl. Attach dough
hook and let stand until mixture is foamy and
bubbly, about 5 to 10 minutes.
While yeast is proofing, combine 3 cups of the
whole-wheat flour and 1¾ cups of the bread flour
with powdered milk and salt.
Once the yeast mixture proofs, add the flour
mixture to the yeast mixture with the unsalted
butter. Select the DOUGH setting and the WHEAT
BREAD program. At the end of the program,
dough should be smooth and spring back to the
touch. If sticky, add 1 tablespoon of flour at a
time until smooth. Alternatively, if the dough seems
too dry, add 1 tablespoon of water at a time.
When the kneading process of the program is
complete, press the dial to pause the program.
Remove the dough hook and cover bowl with a
damp towel or plastic wrap and let rise for the
allotted 60 minutes (the dough should double in
volume in a room temperature setting, about
70°F. If it has not doubled in this time, allow to
rise for some additional time).
Lightly coat two 9-inch loaf pans with cooking
spray. Punch the dough down and divide into 2
equal portions. Shape into loaves and place in
prepared pans. Cover and let rise until nearly
doubled, about 30 to 45 minutes.
While bread is rising, preheat oven to 375°F. Bake
until bread is browned and sounds hollow when
tapped, about 35 to 40 minutes. Remove from
oven and cool on wire rack until cool to touch;
remove from pans and allow to cool completely
before slicing.
Nutritional analysis per serving (one 2-ounce slice):
Calories 154 (16% from fat) • carb. 28g • pro. 5g • fat 3g
sat. fat 2g • chol. 11mg • sod. 224mg • calc. 33mg • fiber 3g
Multigrain Bread
This nutrient-dense bread with subtle honey flavor
is great for sandwiches.
Makes two loaves, about 1¼ pounds each
1 cup warm water (105°F to 110°F)
1½ tablespoons honey
2¼ teaspoons active dry yeast
3 cups whole-wheat flour
1½ cups unbleached, all-purpose or
bread flour
2 tablespoons vital wheat gluten
2 teaspoons kosher salt
½ cup rolled oats
¼ cup hulled sunflower seeds
¼ cup flax seeds
2 tablespoons wheat germ
2 tablespoons flax oil or vegetable oil
Nonstick cooking spray
Stir together the warm water, honey and yeast
in the Cuisinart
®
mixing bowl. Attach dough hook
and let stand until mixture is foamy and bubbly,
about 5 to 10 minutes.
While yeast is proofing, combine flours, vital
wheat gluten, salt, oats, seeds and wheat germ
in a separate large bowl
Once the yeast mixture proofs, add the flax oil
and flour mixture to the yeast mixture. Select the
DOUGH setting and the WHEAT BREAD program.
At the end of the program the dough should be
smooth and spring back to the touch. If sticky,
Loading ...
Loading ...
Loading ...