13
A basic white bread, great for sandwiches.
basic
wh
ite bread
Place warm water, honey, and yeast in the Cuisinart
™
mixing bowl. Let stand 5 to 10 minutes until mixture is
foamy and bubbly. While yeast is proofi ng, combine 4½
cups bread fl our with powdered milk and salt. Add the
fl our mixture to the yeast mixture with the unsalted
butter. Insert the dough hook and mix on speed 2 for 2
minutes.
Continuing on speed 2, add the remaining fl our one
tablespoon at a time until a dough ball forms that clings
to the dough hook and cleans the sides of the bowl. Set
the timer for 4 minutes and the speed to 3 to allow the
dough to knead. Transfer the dough to a clean bowl,
cover with plastic wrap and let rise in a warm, draft-free
place until volume is doubled.
Lightly coat two 8x4x3-inch loaf pans with unsalted
butter or cooking spray. Punch dough to defl ate. Divide
into 2 equal portions. Shape into loaves and place in
prepared pans. Cover and let rise until nearly doubled.
About 15 minutes before baking, preheat oven to 375ºF.
Place loaves in preheated oven and bake for 35 to 40
minutes, until break is browned and sounds hollow when
tapped. Remove from loaf pans and cool on a wire rack.
Break 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.
cooking
spray
1
2
⁄
3
cups warm (105-110°F) water
1½ tablespoons
honey
2¼ teaspoons active dry yeast
5½ cups
unbleached,
all-purpose bread fl our, divided
½
cup nonfat dry powdered milk
4
tablespoons unsalted butter,
at room temperature
2 teaspoons
salt
Makes two loaves, about 18 ounces each
