24
with plastic wrap. Allow to rest in a warm, draft-free place
until doubled in size, about 1 to 1½ hours.
6. Lightly coat one 9 x 5-inch loaf pan with nonstick cooking
spray. Place dough on a lightly floured surface and punch
down; let rest 5 to 10 minutes.
7. Shape dough into a loaf and place in prepared pan and
cover lightly with plastic wrap. Let rise until dough is just
above the top of the pan, about 45 minutes to 1 hour.
8. Preheat oven to 400°F.
9. 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 slice:
Calories 139 (19% from fat) • carb. 25g • pro. 3g • fat 3g • sat. fat 2g
chol. 8mg • sod. 243mg • calc. 30mg • fiber 1g
Classic Cuisinart
®
Wheat Bread
The nutty flavor of whole wheat makes this bread a favorite.
Makes 12 servings (one 9 x 5-inch loaf)
2¼ teaspoons active dry yeast
2 teaspoons granulated sugar
1 cup warm water (105°F to 110°F)
1½ cups unbleached, all-purpose flour
1½ cups whole-wheat flour
3 tablespoons unsalted butter, cut into small cubes,
room temperature
1½ teaspoon salt
Nonstick cooking spray
1. Dissolve the yeast and sugar in warm water in the liquid
measuring cup. Let sit until foamy, about 5 minutes.
2. Assemble the Cuisinart
®
Pastafecto
®
Pasta/Bread Dough
Maker with the dough kneading paddle. Place the flours,
butter, and salt in the mixing bowl. Secure the lid.
3. Select Knead Bread to start kneading.
4. Slowly pour the yeast mixture through the opening in the
lid, in a zigzagging stream, to evenly distribute. The dough
will have a shaggy appearance at first, until all the liquid is
absorbed and it comes together into a sticky ball. The dough
should be smooth and elastic. If necessary, add another
knead cycle for a smooth dough ball.
5. When the kneading ends, remove lid and take out the dough
ball, using a spatula to unstick the dough from the paddle, if
needed. Place the dough into a large mixing bowl and cover
with plastic wrap. Allow to rest in a warm, draft-free place
until doubled in size, about 1 to 1½ hours.
6. Lightly coat a 9 x 5-inch 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 top of the pan, about
45 minutes to 1 hour.
7. Preheat oven to 400°F.
8. 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
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