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LAST-MINUTE WHITE LOAF
Ingredients About 2 pounds dough Medium – 1½ pounds
Water, 100°F (40°C) 1½ cups (375 ml) 1
1
⁄8 cups (275 ml)
Vegetable oil or melted unsalted butter 1 tablespoon (15 ml) 2¼ teaspoons (11 ml)
Salt 2 teaspoons (10 ml) 1½ teaspoons (7 ml)
Sugar 2 teaspoons (10 ml) 1½ teaspoons (7 ml)
Bread flour 4 cups (1 L) 3 cups (750 ml)
Vital wheat gluten 2 teaspoons (10 ml) 1½ teaspoons (7 ml)
Rapid rise yeast 4 teaspoons (20 ml) 3 teaspoons (15 ml)
Place all ingredients, in order listed, in bread pan tted with kneading paddle. Place the bread pan in the Cuisinart™ Convection Bread Maker.
Press Menu and select Last Minute Loaf. Press Start to mix, knead, rise and bake. Remove from bread pan when done and allow to cool for 1
hour or allow to remain in bread maker for 60-Minute Keep Warm Cycle before serving.
Nutritional information per serving [1 ounce (28 g)]:
Calories 70 (9% from fat) • carb. 13g • pro. 3g • fat 1g • sat. fat 0g • chol. 0mg • sod. 148mg • calc. 3mg • fiber 0g
TIPS AND HINTS FOR LAST-MINUTE LOAVES
When making Last-Minute Loaves it is important to remember a few things:
These breads are best consumed within 2 hours after preparing.
Allow the bread to cool before cutting to allow the structure to develop properly. Or allow to remain in the Bread Maker for the 60-Minute Keep
Warm cycle before serving.
When preparing these loaves, bring all solid ingredients to room temperature and liquids to 100°F (40°C).
It is necessary to use rapid rise yeast when making Last-Minute Loaves – do not substitute instant or bread machine yeast for the rapid rise
yeast.
The texture and rise of the bread is greatly improved by adding vital wheat gluten to the mixture – in a pinch it can be left out, but keep it on
hand for Last-Minute Loaves.
For a more classic/traditional bread, any of the following recipes may be made on the White cycle – use instant or bread machine yeast, reduce
the amount of yeast used to 2 teaspoons (10 ml), and omit the vital wheat gluten. To prepare using the Rapid White cycle, use 2 teaspoons (10
ml) rapid rise yeast, and add 1 to 2 teaspoons (5 ml to 10 ml) vital wheat gluten to enhance the rising.
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