37
BREADS
CLASSIC CUISINART
®
WHEAT BREAD
The nutty fl avour of whole wheat makes this bread a favourite.
2¼ TEASPOONS (11 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
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 fl ours, 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 fl our 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 fl oured 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 fl oured
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
|
fi ber 3g
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