55
BREADS
BREADS
54
Makes 24 servings [two 9 x 5-inch (23 x 13 cm) loaves,
1½ pounds (750 g) each]
Approximate preparation time: 10 to 15 minutes, plus
2½ hours rising and resting, 35 minutes baking, and 1 hour or
longer cooling
Dissolve the yeast and sugar in warm water in a large liquid
measuring cup. Let sit until foamy, about 5 minutes.
Insert the dough blade into the large work bowl of the
Cuisinart
®
Food Processor. Add the flour, butter and salt and
process on the dough speed until combined, about 10 to
15 seconds. Add the cold water to yeast mixture. With the
machine running on dough speed, pour the liquid through the
feed tube as fast as the flour absorbs it. Once the dough
cleans the sides of the work bowl and forms a ball, process for
45 seconds to knead the dough. Dough should be smooth
and elastic.
Place the dough in a lightly floured plastic food storage bag
and seal. Allow to rest in a warm place until doubled in size,
about 1 to 1½ hours.
Lightly coat two 9 x 5-inch (23 x 13 cm) loaf pans with nonstick
cooking spray. Place dough on a lightly floured surface and
punch down; let rest 5 to 10 minutes. Divide dough into two
equal pieces and shape each into a loaf. Place in prepared
pans and cover lightly with plastic wrap. 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).
Bake until the tops are browned and loaf sounds hollow when
tapped, about 30 to 35 minutes. Remove from pans and cool
on wire rack.
Nutritional information per slice:
Calories 139 (19% from fat)
|
carb. 25g
|
pro. 3g
|
fat 3g
|
sat. fat 2g
|
chol. 8mg
|
sod. 243mg
|
calc. 30mg
|
fiber 1g
2¼
TEASPOONS (11 ML)
ACTIVE DRY YEAST
1
TABLESPOON (15 ML)
GRANULATED SUGAR
¹⁄³
CUP (75 ML) WARM WATER
(105° TO 110°F (40° TO
43°C) )
6
CUPS (1.5 L) UNBLEACHED,
ALL-PURPOSE FLOUR
6
TABLESPOONS (90 ML)
UNSALTED BUTTER, CUT
INTO 1-INCH (2.5 CM)
PIECES
2½
TEASPOONS (13 ML) SALT
1
2
/
3
CUPS (400 ML)
COLD WATER
NONSTICK
COOKING SPRAY
Spoil your family with homemade bread .
CLASSIC WHITE BREAD
Makes 12 servings (one 9 x 5-inch (23 x 13 cm) loaf)
Approximate preparation time: 10 to 15 minutes, plus
2½ hours rising and resting, 35 minutes baking, and 1 hour or
longer cooling
Dissolve the yeast and sugar in warm water in a large liquid
measuring cup. Let sit until foamy, about 5 minutes.
Insert the dough blade into the large work bowl of the
Cuisinart
®
Food Processor. Add the flours, butter and salt and
process until combined, about 10 to 15 seconds. Add the
cold water to the yeast mixture. With the machine running,
pour the liquid through the feed tube as fast as the flour
absorbs it. Once the dough cleans the sides of the work bowl
and forms a ball, process for 45 seconds to knead dough.
Dough should be smooth and elastic.
Place the dough in a lightly floured plastic food storage bag
and seal. Allow to rest in a warm place until doubled in size,
about 1 to 1½ hours.
Lightly coat a 9 x 5-inch (23 x 13 cm) loaf pan with nonstick
cooking spray. Place dough on a lightly floured surface and
punch down; let rest 5 to 10 minutes. Shape the dough into a
loaf. Place in prepared pan and cover lightly with plastic wrap.
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).
Bake until the top is browned and loaf sounds hollow when
tapped, about 30 to 35 minutes. Remove from pan and cool
on wire rack.
Nutritional information per serving (1 slice):
Calories 135 (20% from fat)
|
carb. 23g
|
pro. 4g
|
fat 3g
|
sat. fat 2g
|
chol. 8mg
|
sod. 244mg
|
calc. 30mg
|
fiber 3g
2¼
TEASPOONS (11.25 ML)
ACTIVE DRY YEAST
1
TABLESPOON (15 ML) PLUS
1 TEASPOON (5 ML)
GRANULATED SUGAR
¹⁄³
CUP (75 ML) WARM WATER
(105° TO 110°F (40
°
TO
43
°
C) )
2
CUPS (500 ML)
UNBLEACHED,
ALL-PURPOSE FLOUR
2
CUPS (500 ML) WHOLE
WHEAT FLOUR
4
TABLESPOONS (60 ML)
UNSALTED BUTTER, CUT
INTO 1-INCH (2.5 CM)
PIECES
½
TABLESPOON (7 ML) SALT
1
CUP (250 ML) COLD WATER
NONSTICK COOKING SPRAY
CLASSIC WHEAT BREAD
The nutty flavour of whole wheat makes this bread a favourite .