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38
Pâte Brisée
This versatile dough can be used for sweet
or savory treats.
Makes two 9-inch crusts (24 servings)
2 cups unbleached, all-purpose flour
1 teaspoon kosher salt
16 tablespoons (2 sticks) unsalted
butter, cut into ½-inch cubes,
and sitting at room temperature
for 15 minutes
¼ cup ice water
1. Put the flour and salt into a large mixing
bowl. Using the beaters, mix on Speed 1
to fully combine, about 5 to 10 seconds.
Add the butter and mix on Speed 1 until
the butter has been worked into the flour
and is about the size of peas.
2.
Slowly add the water, about 1 teaspoon
at a time, and mix until the flour is
hydrated, but not wet. The dough will not
be fully together, just shaggy.
3.
Turn the dough out onto a clean, lightly
floured surface and knead by hand a few
times to bring it together. Divide into two
pieces and form each into a flat disc.
Wrap in plastic wrap and chill until ready
to use, a minimum of 2 hours, or up to
2 days.*
* As long as it is wrapped, this pastry freezes
well for up to 6 months.
Nutritional information per serving:
Calories 100 (66% from fat) • carb. 7g • pro. 1g
fat 7g • sat. fat 5g • chol. 20mg • sod. 95mg
calc. 0mg • fiber 0g
Cuisinart Classic White Bread
Spoil your family with homemade bread.
Makes 1 loaf (10 servings)
1 cup warm water (105°F to 110°F)
2¼ teaspoons active dry yeast
1½ teaspoons granulated sugar
2 cups unbleached, all-purpose flour
1 teaspoon kosher salt
2 tablespoons unsalted butter, cut into
1-inch pieces, room temperature
Nonstick cooking spray or unsalted
butter, softened, for greasing the
loaf pan
1. Put the warm water, yeast and sugar into
a large mixing bowl. Stir to dissolve the
yeast and let stand for 5 to 10 minutes.
Mixture will foam and bubble – this
means the yeast is active and alive.
2.
Put the flour and salt into a separate
mixing bowl. Using the dough hooks, mix
on Speed 1 for 5 to 10 seconds; reserve.
3.
Using the dough hooks, mix the yeast
mixture on Speeds 1 to 2 while adding
the flour/salt, ½ cup at a time. Mix in
each addition of flour well, before adding
the next, so that no flour is visible in
between. The dough at first will be a
batter, and slowly, as the flour is added,
the batter will form a dough ball and
clean the sides of the mixing bowl.
4.
Once all of the flour has been
incorporated, add the butter and knead
on Speed 3 for about 2 minutes. Dust the
dough ball lightly with flour and place it in
a resealable food storage bag, pressing
out any air before sealing. Let rise in a
warm, draft-free place until doubled in
size, about 1 hour.
5.
Lightly coat one standard loaf pan with
cooking spray or unsalted butter. Punch
dough to deflate. Shape into loaf and
place in prepared pan. Cover and let rise
until nearly doubled, about 1 hour.
6.
About 15 minutes before baking, preheat
oven to 400°F. Place loaf in preheated
oven and bake for 30 to 35 minutes, until
bread is browned and sounds hollow
when tapped. 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 per serving (1 slice):
Calories 157 (14% from fat) • carb. 27g • pro. 5g
fat 2g • sat. fat 1g • chol. 6mg • sod. 113mg
calc. 0mg • fiber 1g
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