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
Makes 16 rolls
Approximate preparation time: 20 to 25 minutes,
plus 2½ hours rising, 40 minutes baking, and 10 to 15
minutes cooling.
In a microwave-safe container, scald the milk in the
microwave; stir in the butter, sugar and salt; reserve.
Dissolve the yeast in the warm water. Let stand 3 to 5
minutes, or until mixture is foamy. Put the flour into the
large work bowl of the Cuisinart
®
Food Processor fitted
with the dough blade and process for 10 seconds. With
the machine running, slowly add the liquids through the
feed tube and process until a dough ball forms. Con-
tinue processing 45 seconds to knead the dough. Shape
it into a smooth ball and place in a 1-gallon (3.8 L)
sealable plastic bag. Squeeze the air out and seal the
bag. Let rise in a warm place until it has doubled, about
45 to 60 minutes.
Preheat oven to 450°F (230°C). Lightly butter a 10-inch
(25 cm) round baking pan. Divide the dough into 16
equal pieces, (about 2¼ ounces (65 g) each). Roll into
smooth rounds and arrange in the prepared pan. Cover
with plastic wrap and let rise until about doubled, about
30 to 40 minutes. Combine remaining tablespoon of
milk and butter and heat until the butter has melted.
Just before baking, gently brush the rolls with the butter/
milk mixture. Place in preheated oven and bake until
golden brown, about 25 to 30 minutes. Remove from
pan and let cool on a rack for about 10 minutes for
serving.
For a softer roll, brush each with melted butter just after
removing from oven.
Nutritional information per serving (1 roll):
Calories 209 (38% from fat)
|
carb. 28g
|
pro. 5g
|
fat 9g
|
sat. fat 5g
|
chol. 34mg
|
sod. 160mg
|
calc. 23mg
|
fiber 1g
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