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18
7.
While loaf is rising, preheat oven to 375°F.
When loaf has doubled, bake for about 35
to 40 minutes, until the bread is browned
and sounds hollow when tapped. Remove
from loaf pan and cool on a wire rack.
Nutritional information per 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
TIP: Bread slices best when allowed to cool
completely. If a softer crust is desired, brush
the top with melted butter.
Molasses Wheat Bread
The molasses adds just a hint of sweetness in this
tasty wheat bread.
Makes one loaf, about 1½ pounds
1 cup warm (105°F to 115°F) water
1 tablespoon molasses
2¼ teaspoons (1 standard packet) active
dry yeast
2½ cups whole-wheat flour
1½ cups bread or unbleached, all-purpose
flour, divided
¼ cup nonfat, dry powdered milk
1½ teaspoons kosher salt
4 tablespoons unsalted butter, cut into
½-inch pieces and at room temperature
Unsalted butter or nonstick cooking
spray for loaf pan
1.
Place water, molasses, and yeast in
Cuisinart
®
mixing bowl. Attach the dough
hook and let stand until mixture is foamy
and bubbly, about 5 to 10 minutes.
2.
While the yeast is proofing, combine whole-
wheat flour and 1 cup of the bread or
all-purpose flour together with the dry milk,
salt and butter. Once the yeast mixture
proofs, add the flour mixture and butter to
the bowl.
3.
Start mixing on Speed 2, gradually
increasing to Speed 3 in order to pick up all
of the ingredients. Should the mixture require
more flour, add the reserved ½ cup, 1
tablespoon at a time.
4.
Once a dough ball forms, continue kneading
for about 5 to 6 minutes.
5.
Transfer the dough to a clean bowl, cover
with plastic wrap and let rise in a warm,
draft-free place until volume is doubled.
6.
Lightly coat a 9 x 5-inch loaf pan with
unsalted butter or cooking spray. Punch
dough to deflate. Shape into a loaf and
place into prepared pan. Cover and let rise
until nearly doubled.
7.
About 15 minutes before baking, preheat
oven to 375°F. Place loaf in preheated oven
and bake for 35 to 40 minutes, until bread is
browned and sounds hollow when tapped.
8.
Remove from loaf pan and cool on a wire
rack. Bread slices best when allowed to
cool completely before cutting. If top of
bread is too crispy for your taste, brush with
butter for a softer crust.
Nutritional information based on 2-ounce serving:
Calories 204 (21% from fat) • carb. 34g • pro. 6g
fat 5g • sat. fat 3g • chol 13mg • sod. 278mg • calc. 29mg
fiber 4g
Buttery Dinner Rolls
The classic dinner roll we all remember from Sunday
or holiday dinners.
Makes 16 dinner rolls
¾ cup, plus 1 tablespoon whole milk,
divided
9 tablespoons unsalted butter, divided
1 teaspoon kosher salt
4 tablespoons granulated sugar, divided
¼ cup warm water (105°F to 110°F)
2¼ teaspoons (1 standard packet) active dry
yeast
1 large egg
4 cups bread flour (or unbleached,
all-purpose flour), plus additional for
dusting and rolling
1.
Scald ¾ cup of milk (heat until just bubbling
around edges – may be done in microwave).
Stir in 8 tablespoons (1 stick) unsalted
butter, salt and 3 tablespoons of sugar. Let
cool until just warm (105°F to 110°F).
2.
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.
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