24
dough cleans the sides of the work bowl and
forms a ball, process for 45 seconds to knead
dough. Place dough in a lightly floured plas-
tic food storage bag and seal the top. Allow
to sit in a warm place until doubled in size,
about 1 to 1-1/2 hours.
Spray two 8 x 4-inch (20 x 10 cm) loaf pans
with vegetable oil cooking spray. Place dough
on a lightly floured surface and punch down.
Divide dough in half and roll each half into an
8 x 4-inch (20 x 10 cm) rectangle. Beginning
with a short end, roll up the dough jellyroll
fashion. Pinch the seam and ends tightly to
seal. Place in prepared loaf pans and cover
with plastic wrap coated with cooking spray.
Let rise until dough is just above the tops of
the pans, about 45 minutes to 1 hour. Fifteen
minutes before baking, preheat oven to 400°
F (204° C) .
Bake until tops are browned and loaf sounds
hollow when tapped, about 30 to 35 minutes.
Remove from pans and cool on wire rack.
Preparation: 10 – 15 minutes, plus 3 hours to
rise and bake.
Nutritional analysis per serving:
Calories 137 (17% from fat) carb. 25g • pro. 3g • fat 3g
sat. fat 1g • chol. 6mg • sod. 221mg • fiber 1g
For Classic Cuisinart Wheat Bread, substitute
2 cups (500 ml) whole wheat flour for 2 cups
(500 ml) of the white flour.
Sesame Dinner Rolls
Fresh, warm rolls make any dinner extra
special.
Makes 16 rolls
½
cup (125 ml) + 2 tablespoons
(30 ml) evaporated fat free milk
1
package active dry yeast
1½
tablespoons (25 ml) sugar
1
large egg, beaten
2¾
cups (675 ml) unbleached all-
purpose flour
6
tablespoons (90 ml) unsalted
butter, in 1-inch (2.5 cm) pieces
1
teaspoon (5 ml) salt
Cooking
spray
1
large egg
1
teaspoon (5 ml) water
1
teaspoon (5 ml) sesame seeds
In a small saucepan over medium heat, warm
milk to 110 – 115°F (43 – 46°C) (Test tem-
perature with an instant read thermometer.)
Remove from heat. Add yeast and sugar; stir
to dissolve and let stand until foamy, about
5 minutes. Add beaten egg; stir gently to
combine. Transfer to a 2-cup (500 ml) liquid
measure and reserve.
Use dough blade to process flour, butter and
salt until combined, about 15 to 20 seconds.
With machine running, add yeast mixture
through the small feed tube in a steady
stream as fast as the flour absorbs it. After
the dough forms a ball, process 45 to 50
seconds to knead. Place in a large plastic
food storage bag and seal top. Let rise until
doubled in size, about 1 to 1-1/2 hours.
Lightly coat a 9-inch (22.5 cm) round bak-
ing pan with cooking spray. Place dough on
a lightly floured surface and punch down.
Divide dough into 16 equal pieces and shape
each piece into a ball. Place balls into the pan
so they are just touching each other. Cover
with plastic wrap coated with vegetable oil
cooking spray and let rise 1 hour. Fifteen
minutes before baking, preheat oven to
350° F (177° C).
Combine egg and water. Brush over rolls and
sprinkle with sesame seeds. Bake in preheat-
ed 350° F (177° C) oven until golden, about
35 to 40 minutes. Cool on wire rack.
Preparation: 20 minutes, plus 3 hours to rise
and bake
Nutritional analysis per serving:
Calories 142 (35% from fat) • carb. 19g • pro. 4g • fat 5g
sat. fat 3g • chol. 38mg • sod. 167mg • fiber 1g
