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22
add 1 tablespoon of the all-purpose 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 dough 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
loaves 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 137 (23% from fat) • carb. 24g • pro. 1g • fat 4g
sat. fat 0g • chol. 0mg • sod. 215mg • calc. 15mg • fiber 3g
Buttery Dinner Rolls
The classic dinner roll we all remember from
Sunday or holiday dinners.
Makes 16 dinner rolls
¾ cup whole milk
8 tablespoons (1 stick) unsalted butter,
cut into 1-inch pieces
1 teaspoon kosher salt
4 tablespoons granulated sugar, divided
¼ cup warm water (105°F to 110°F)
2¼ teaspoons active dry yeast
1 large egg
4 cups bread flour, plus additional for
dusting and rolling
Unsalted butter for greasing pan
1 tablespoon whole milk
1 tablespoon unsalted butter, melted
Scald milk (heat until just bubbling around
edges). Stir in unsalted butter, salt, and 3
tablespoons of sugar. Let cool until just warm
(105°F to 110°F).
Stir together the warm water, remaining
tablespoon of sugar, and yeast in the Cuisinart
®
mixing bowl. Attach the dough hook and let
stand until the mixture is foamy and bubbly,
about 5 to 10 minutes.
While the yeast is proofing, measure out the
bread flour in a separate mixing bowl. Once the
yeast is foamy and the milk mixture is at the
appropriate temperature, add the milk mixture,
egg and flour to the yeast mixture.
Select the DOUGH setting and the WHITE BREAD
program. At the end of the program the dough
should be smooth. 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).
Preheat oven to 375°F. Lightly butter a 9-inch
round baking pan. Divide the dough into 16 equal
pieces (about 2¼ ounces each). Roll into balls
and arrange in the prepared pan. Cover with
plastic wrap and let rise until about doubled,
about 30 to 45 minutes.
Combine remaining tablespoon of milk and butter
and heat until butter is melted. Just before
baking, gently brush rolls with milk and melted
butter. Bake until golden brown, about 25 to 30
minutes (internal temperature of rolls will be
200°F when tested with an instant-read
thermometer). Remove from oven and cool on
wire rack until cool to touch; remove from pan
and allow to cool completely.
Nutritional analysis per roll:
Calories 183 (35% from fat) • carb. 26g • pro. 4g • fat 7g
sat. fat 5g • chol. 34mg • sod. 153mg • calc. 13mg • fiber 1g
Challah
Our challah makes the best French toast — that’s if
you have any left over, of course!
Makes one loaf
¾ cup warm water (105°F to 110°F)
2¼ teaspoons active dry yeast
4 tablespoons granulated sugar, divided
8 tablespoons (1 stick) unsalted butter,
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