36
Makes 24 servings (two 9 x 5-inch (23 x 13 cm) loaves,
1½ pounds (750 g) each)
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 our, butter and salt and
process on the dough speed until combined, about 10 to 15
seconds. Add the cold water to yeast mixture. With the
machine running on dough speed, 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 the 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 two 9 x 5-inch (23 x 13 cm) loaf pans with nonstick
cooking spray. Place dough on a lightly fl oured surface and
punch down; let rest 5 to 10 minutes. Divide dough into two
equal pieces and shape each into a loaf. Place in prepared
pans 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 tops are browned and loaf sounds hollow when
tapped, about 30 to 35 minutes. Remove from pans and cool
on wire rack.
Nutritional information per slice:
Calories 139 (19% from fat)
|
carb. 25g
|
pro. 3g
|
fat 3g
|
sat. fat 2g
|
chol. 8mg
|
sod. 243mg
|
calc. 30mg
|
fi ber 1g
2¼ TEASPOONS (11 ML) ACTIVE
DRY YEAST
1 TABLESPOON (15 ML)
GRANULATED SUGAR
¹⁄
³
CUP (75 ML) WARM WATER
(105° TO 110°F (40° TO
43°C) )
6
CUPS (1.5 L) UNBLEACHED,
ALL-PURPOSE FLOUR
6 TABLESPOONS (90 ML)
UNSALTED
BUTTER, CUT INTO
1-
INCH(2.5 CM) PIECES
2½ TEASPOONS (13 ML) SALT
1
2
/3 CUPS (400 ML) COLD WATER
NONSTICK COOKING SPRAY
Spoil your family with homemade bread.
CLASSIC CUISINART
®
WHITE BREAD
BREADS
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