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23
melted and cooled to room temperature
2 large eggs, room temperature
4¹⁄
³
cups unbleached, all-purpose flour
2 teaspoons kosher salt
Nonstick cooking spray
Egg wash (1 large egg and 1 tablespoon
water whisked together)
Stir together the warm water, yeast, and 2
teaspoons of the sugar into the Cuisinart
®
mixing
bowl. Attach the dough hook and let stand until
foamy, about 5 minutes.
Once the yeast has proofed, add the melted
butter, eggs, flour and salt to the mixing bowl.
Select the DOUGH setting and the WHITE BREAD
program. At the end of the program the dough
should be soft 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. Enriched doughs, meaning ones with
additional fat/butter/milk/sugar, take longer to rise
than traditional breads. It is likely that this bread
dough will need an additional 30 minutes or so).
Transfer dough to a lightly floured surface and
punch down. Divide dough into 3 equal pieces.
Use your hands to roll each piece into a cylinder
about 1½ x 14 inches. Place the cylinders side by
side on the prepared tray. Braid loosely from one
end. Gently pull and taper each end to a point,
then pinch and tuck under loaf. Cover with plastic
wrap coated with cooking spray and let rise until
doubled in size, about 45 minutes. Preheat oven
to 375°F with the rack positioned in the lower
third of the oven. Brush the loaf with the egg
wash. Bake until loaf is browned and sounds
hollow when tapped, about 30 to 40 minutes.
Remove from oven and cool on wire rack.
Nutritional analysis per serving (one 2-ounce slice):
Calories 119 (61% from fat) • carb. 18g • pro. 3g • fat 4g
sat. fat 2g • chol. 30mg • sod. 202mg • calc. 4mg • fiber 0g
Rustic Italian Bread
This airy and crusty loaf proves that making
artisan-style bread at home can be so simple.
Makes 1 round loaf
1 cup warm water (105°F to 110°F)
¾ teaspoon granulated sugar
1¾ teaspoons active dry yeast
3 cups bread flour
¹⁄
³
cup wheat bran
1½ teaspoons kosher salt
2 tablespoons extra virgin olive oil
Egg wash (1 egg and 1 tablespoon water
whisked together)
Stir together the warm water, 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, combine the bread
flour, wheat bran and salt in a separate mixing
bowl.
Once the yeast is foamy, add the flour mixture
and the olive oil to the yeast mixture. Select the
DOUGH setting and the WHITE BREAD program.
At the end of the program the 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).
Punch the dough down, reshape again into a ball,
cover again and allow to rise until once again
doubled in size (the additional rise at this stage
helps in building the flavor of the bread).
Gently punch down the dough and shape into
a tight, large round. Put the round on a baking
sheet lined with parchment paper and loosely
cover with plastic wrap. Allow to rise one last
time, for about 30 minutes.
While bread is rising, preheat oven to 400°F.
When ready to bake, cut an “X” into the top of
the loaf with a serrated knife, brush with egg
wash and bake for about 30 minutes, until bread
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