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CUISINART WHITE BREAD
Yield: 4 loaves, about 1-1/4 pounds each
Preparation: 10 minutes; 2-1/2 to 3-1/2 hours to rise and bake
2 teaspoons instant yeast
2 tablespoons sugar
1/3 cup warm (105-115° F) water
10 cups unbleached all-purpose flour or bread flour
1 stick (8 tablespoons) unsalted butter, at room
temperature, cut in 8 pieces
1 tablespoon salt
3 cups cool water
cooking spray
milk for brushing
Dissolve the yeast, sugar and water together in a 4-cup measure;
let stand for 2 to 10 minutes to proof (if it does not bubble or
foam, the yeast is not active; discard and begin again with fresh
yeast). Insert the dough blade. Add the flour, butter and salt to
the work bowl; process for 20 seconds. Scrape the work bowl.
Add the cool water to the proofed yeast mixture; stir to combine.
With the machine running, pour the liquid through the feed tube
in a steady stream as fast as the flour absorbs it (it should take
35 – 40 seconds). Continue processing until the dough starts to
clean the inside of the work bowl and forms a ball. Let the
machine run for 80 seconds to knead the dough.
With lightly floured hands, carefully remove the dough from the
work bowl and shape into a smooth ball. Place in a lightly floured
jumbo resealable bag. Squeeze the air out and seal the bag. Let
rise in a warm (80° F), draft-free place until doubled in bulk,
about 1-1
1
⁄2 hours. Coat 4 loaf pans (6 cup: 8-1/2 x 4-1/2 x 2-1/2
inch) with cooking spray.
Punch the dough down, divide into 4 equal parts (use a
Cuisinart
®
scale for best measurements), cover loosely and let
rest for 10 minutes. Shape into 4 loaves and place each in one of
the prepared loaf pans. Cover with plastic wrap that has been
sprayed with cooking spray, and let rise in a warm, draft-free
place until the center of the loaf is slightly higher than the pan,
about 1 – 1
1
⁄2 hours. Fifteen minutes before baking, arrange the
rack in the center of the oven, and preheat the oven to 375°F.
Lightly brush the loaves with milk.
Bake in the preheated oven for 30 – 35 minutes. Bread will be
golden and sound hollow when tapped. Remove from the pans
and allow to cool completely before cutting.
Nutritional analysis per 2 ounce serving:
Calories 123 (20% from fat) • carbo. 22g • pro. 3g • fat 3g •
sat. fat 0g • chol. 6mg • sod. 2mg • fiber 0g
CUISINART HONEY WHEAT BREAD
Yield: 3 loaves, 1-2/3 pounds each
Preparation: 10 minutes; 2-1/2 to 3-1/2 hours to rise and bake
2 teaspoons instant yeast
3 tablespoons honey
1/3 cup warm (105-115° F) water
6 cups unbleached all-purpose flour or bread flour
4 cups whole wheat flour
1 stick (8 tablespoons) unsalted butter,
at room temperature, cut in 8 pieces
1 tablespoon salt
3 cups cool water
Dissolve the yeast and honey in a 4-cup measure; let stand for
2 to 10 minutes to proof (if it does not bubble or foam, the yeast
is not active; discard and begin again with fresh yeast). Insert the
dough blade and process the white and wheat flours with the
butter and salt for 20 seconds.
Add the cool water to the proofed yeast mixture; stir to combine.
With the machine running, pour the liquid through the feed tube
in a steady stream as fast as the flour absorbs it (it should take
35-40 seconds). Continue processing until the dough starts to
35
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