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3 tablespoons (45 ml) unsalted butter,
softened
2 cup (500 ml) raisins
2
⁄3 cup (150 ml) unsalted butter, melted
1 cup (250 ml) firmly packed light
brown sugar
cooking spray
To make dough:
In a medium-large mixing bowl, dissolve
1 teaspoon (5 ml) sugar and yeast in
warm water. Stir and let rest for
5 minutes. Mixture will foam and
bubble – this means the yeast is active
and alive.
Place flour, remaining sugar, and salt in
a separate mixing bowl and reserve.
Insert the dough hooks. Add the water,
butter, milk, egg, salt and
1
⁄2 cup
(125 ml) flour to the yeast mixture.
Using Speed 1, mix until “smooth”,
about 30-40 seconds. Continue adding
the remaining flour mixture, 1⁄2 cup
(125 ml) at a time, mixing completely,
about 30 to 40 seconds, until no flour is
visible after each addition. The dough at
first will be a batter, and slowly as the
flour is added it will become a dough.
After all the flour mixture has been
incorporated, and the dough has
become a complete ball that cleans the
sides of the mixing bowl, continue to
mix on Speed 1, for an additional
5 minutes, moving the mixer throughout
the dough ball to knead. Lightly dust the
dough with flour and place in a
resealable food storage bag. Squeeze
out air and seal. Let rise in a warm
place until doubled in size, about
1
1
⁄2 hours.
To make topping / assemble buns:
Combine sugar and cinnamon; reserve.
Transfer dough to a lightly floured
surface and punch dough down. Roll
into a 20 x 12-inch (50 x 30 cm) square.
Spread with softened butter, sprinkle
with cinnamon and sugar mixture and
top with raisins. Beginning with long
side, roll dough up tightly and pinch
seam to seal. Using a sharp (serrated)
knife cut into 18 slices [about
3
⁄4-inch
(32 x 22 cm) thick].
Pour melted butter into a 13 x 9-inch
(32 x 22 cm) baking pan. Sprinkle
brown sugar and pecans over butter.
Place buns, cut side up, in pan. Cover
with plastic wrap coated with vegetable
oil cooking spray and let rise in a warm
place for 40 minutes. Preheat oven to
375°F (190°C) 15 minutes before
baking.
Bake in preheated oven until tops are
well browned, about 30 minutes.
Remove from oven and invert pan
immediately onto serving plate, allowing
sugar mixture to drip onto buns.
Scrape any remaining sugar/nut mixture
onto buns and serve warm.
Nutritional information per serving:
Calories 364 (39% from fat) • carb. 50g • pro. 5g
• fat 16g • sat. fat 8g • chol. 55mg
• sod. 147mg • calc. 38mg • fiber 2g
Oatmeal Raisin Bread
Delicious toasted and topped with
apple butter or marmalade.
Makes 1 loaf, about 2 pounds
1
⁄4 cup (50 ml) packed brown sugar
1
⁄4 cup (50 ml) regular rolled oats
1
⁄4 cup (50 ml) unsalted butter, cut in
4 pieces
1
⁄4 cup (50 ml) whole wheat flour
1
⁄2 teaspoon (2 ml) salt
1
⁄2 cup (125 ml) boiling water
1
⁄4 cup (50 ml) warm
(105°–110°F or 40°- 43°C) water
2
1
⁄4 teaspoons (11 ml) (1 packet) active
dry yeast
1
⁄2 cup (125 ml) + 1 teaspoon (5 ml)
lowfat milk
1
⁄2 cup (125 ml) golden raisins
3 cups (750 ml) all-purpose flour or
bread flour
Place the brown sugar, oats, butter,
whole wheat flour, and salt in a medium
bowl. Add boiling water and stir until
butter is melted and mixture is no
longer lumpy. Let cool to lukewarm,
5 to 10 minutes. While the mixture
cools, place the warm water and yeast
in a 1-cup (250 ml) measure with a
pinch of the all-purpose or bread flour
19
Nutritional information per serving:
Calories 67 (6% from fat) • carb. 14g
• pro 2g • fat 1g • chol. 0mg • sod. 147mg
• calc. 3mg • fiber 1g
Classic Cuisinart White Bread
Spoil your family with homemade bread.
Makes 10 servings (one loaf, about 1
1
⁄2pounds)
1
3
⁄4 teaspoons (9 ml) active dry yeast
1
1
⁄2 teaspoons (7 ml) sugar
1
⁄4 cup (50 ml) warm water
(105°–110°F or 40°-43°C)
3 cups (750 ml) unbleached
all-purpose flour
2
1
⁄4 tablespoons (34 ml) unsalted butter,
in 1 inch (2.5 cm) pieces
1 teaspoon (5 ml) salt
3
⁄4 cup (175 ml) cold water
cooking spray
In a large mixing bowl dissolve yeast
and sugar in warm water. Stir and let
rest for 5 minutes. Mixture will foam and
bubble – this means the yeast is active
and alive.
Place flour and salt in a separate mixing
bowl and reserve. Insert the dough
hooks. Add the water, butter and
1
⁄2 cup
(125 ml) flour to the yeast mixture.
Using Speed 1, mix until “smooth”,
about 30–40 seconds. Continue adding
the remaining flour mixture,
1
⁄2 cup
(125 ml) at a time, mixing completely,
about 30 to 40 seconds, until no flour is
visible after each addition. The dough at
first will be a batter, and slowly as the
flour is added it will become a dough.
After all the flour mixture has been
incorporated, and the dough has
become a complete ball that cleans the
sides of the mixing bowl, continue to
mix on Speed 1, for an additional
5 minutes, moving the mixer throughout
the dough ball to knead. Lightly dust the
dough with flour and place in a
resealable food storage bag. Squeeze
out the air and seal. Allow to sit in a
warm place until doubled in size, about
1 to 1
1
⁄2 hours.
Spray a 9 x 5-inch (22 x 12 cm) loaf
pan with vegetable oil cooking spray.
Place dough on a lightly floured surface
and punch down. Roll into a 8 x 4-inch
(20 x 10 cm) rectangle. Beginning with
a short end, roll up the dough, jelly-roll
fashion. Pinch the seam and ends
tightly to seal. Place in greased loaf
pans and cover with plastic wrap coated
with vegetable oil cooking spray. Let
rise until dough is just above the tops of
the pans, about 45 minutes to 1 hour.
Preheat oven to 400°F (205°C)
15 minutes before baking.
Bake until tops are browned and loaf
sounds hollow when tapped, about
30–35 minutes. Remove from pans and
cool on wire rack.
Nutritional information per serving:
Calories 139 (19% from fat) • carb. 25g • pro. 3g
• fat 3g • sat. fat 2g • chol. 8mg
• sod. 243mg • calc. 6mg • fiber 1g
**Whole Wheat variation: Substitute
1
1
⁄2 cups (375 ml) unbleached flour and
1
1
⁄2 cups (375 ml) whole wheat flour for
the 3 cups (750 ml) unbleached flour.
Pecan Sticky Buns
Our Pecan Sticky Buns are so good
it’s hard to eat just one.
Makes 18 servings
Sweet Dough
1
⁄3 cup (75 ml) sugar, divided
2
1
⁄4 teaspoons (11 ml) (1 packet) active
dry yeast
1
⁄3 cup (75 ml) warm water
(105°–110°F or 40°- 43°C)
3
1
⁄3 cups (825 ml) unbleached
all-purpose flour
1
⁄3 cup (75 ml) unsalted butter, in 1-inch
(2.5 cm) pieces
3
⁄4 teaspoon (4 ml) salt
1
⁄2 cup (125 ml) fat free milk
1 large egg
Topping
3
⁄4 cup (175 ml) pecans, roughly
chopped
2
⁄3 cup (150 ml) sugar
2 teaspoons (10 ml) cinnamon
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Bilingual ibrec 10/26/04 5:47 PM Page 18