29
30
1 package active dry yeast
[2¼ teaspoons (11 ml)]
1 teaspoon (5 ml) granulated sugar
½ cup (125 ml) warm water
[105˚–115˚F (40°- 46°C)]
4 ounces (115 g) extra-sharp Cheddar
4½ cups (1.125 ml) unbleached,
all-purpose flour
3 tablespoons (45 ml) unsalted butter,
cut into 1-inch (2.5 cm) pieces
1½ teaspoons (7 ml) kosher salt
1 cup (250 ml) fat-free milk
cooking spray
In a 2-cup (500 ml) liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about
5 minutes.
Insert medium shredding disc and shred cheese. Leave in work bowl. Remove shredding disc and
insert metal blade. Add flour, butter and salt; process to combine, about 20 seconds. Add milk to yeast
mixture. With machine running on dough speed, pour milk mixture through small feed tube as fast as
the flour will absorb it and process until dough cleans the sides of the work bowl. Then process for 45
seconds to knead dough. Put dough in a lightly floured plastic food storage bag and seal top. Let rise in
a warm place until doubled in size, about 1 to 1½ hours.
Spray one 9 x 5-inch (23 x 13 cm) loaf pan with cooking spray. Put dough on a lightly floured surface
and punch down. Roll dough into a 9 x 5-inch (23 x 13 cm) rectangle. Beginning with short end, roll up
the dough jelly-roll fashion. Pinch the seam and ends tightly to seal. Put in greased loaf pan and cover
with plastic wrap coated with vegetable oil cooking spray. Let rise for 45 minutes. Preheat oven to
375°F (190°C) 15 minutes before baking.
Bake until top is well browned and loaf sounds hollow when tapped, about 35 to 40 minutes.
Remove from pan and cool on wire rack.
Nutritional information per serving:
Calories 193 (23% from fat) • carb. 30g • pro. 7g • fat 5g
• sat. fat 3g • chol. 14mg • sod. 289mg • fiber 1g
Cheese Bread
This bread is excellent for sandwiches and makes
a delicious accompaniment to hearty soups.
Makes 15 servings [one 2-pound (1 kg) loaf]
Preparation: 10–15 minutes, plus 2¼ hours rising,
40 minutes baking, and 1 hour or longer cooling
1
package active dry yeast
[2¼ teaspoons (11 ml)]
1
tablespoon (15 ml) granulated sugar
1
⁄
3
cup (75 ml) warm water
[105°–115°F (40°- 46°C)]
5
cups (1.25 L) unbleached, all-purpose flour
4
tablespoons (60 ml) unsalted butter,
cut into 1-inch (2.5 cm) pieces
2
teaspoons (10 ml) kosher salt
1
1
⁄
3
cups (325 ml) cold water
cooking spray
In a 2-cup (500 ml) liquid measure, dissolve yeast and sugar in warm water. Let sit until foamy,
about 5 minutes.
Insert metal blade. Process flour, butter and salt on dough speed until combined, about 10 to
15 seconds. Combine yeast mixture and cold water. With machine running on dough speed, add liquid
through small feed tube as fast as flour will absorb it. Once dough cleans the sides of the work bowl
and forms a ball, process for 45 seconds to knead dough. Put dough in a lightly floured plastic food
storage bag and seal the top. Allow to sit in a warm place until doubled in size, about 1 to 1½ hours.
Spray two 9 x 5-inch (23 x 13 cm) loaf pans with cooking spray. Put dough on a lightly floured
surface and punch down. Divide dough in half and roll each half into a 9 x 5-inch (23 x 13 cm)
rectangle. Beginning with short end, roll up the dough jelly-roll fashion. Pinch the seam and ends tightly
to seal. Put in greased loaf pans and cover with plastic wrap coated with vegetable oil cooking spray.
Let rise until dough is just above the tops of the pans, about 45 minutes to 1 hour. Preheat oven to
400°F (200°C) 15 minutes before baking.
Bake until tops are browned and loaf sounds hollow when tapped, about 30 to 35 minutes. Remove
from pans and cool on wire rack.
Variation:
To make Classic Wheat Bread, substitute 2½ cups (625 ml) whole wheat flour for 2½ cups
(625 ml) of the unbleached, all-purpose flour.
Nutritional information per serving:
Calories 151 (18% from fat) • carb. 27g • pro. 4g • fat 3g
• sat. fat 2g • chol. 7mg • sod. 260mg • fiber 3g
Classic White Bread
Spoil your family with homemade bread.
Makes 18 servings [2 loaves, 1¼ pounds (625 g) each]
Preparation: 10–15 minutes, plus 2½ hours rising and resting,
35 minutes baking, and 1 hour or longer cooling
