37
BREADS
CLASSIC CUISINART
®
WHEAT BREAD
The nutty fl avour of whole wheat makes this bread a favourite.
2¼ TEASPOONS (11.25 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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