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1 package active dry yeast
1 tablespoon (15ml) sugar
1/3 cup (85ml) warm water (105° - 115°F
[40° - 46°C])
5 cups (1.1L) unbleached all-purpose
flour
4 tablespoons (60ml) unsalted butter,
in 1-inch (2.5cm) pieces
2 teaspoons (10ml) salt
1-1/3 cups (325ml) cold water
Vegetable oil cooking spray
In a 2-cup (500ml) liquid measure, dissolve yeast and sugar in warm water. Let sit until
foamy, about 5 minutes.
Insert dough blade. Process flour, butter and salt on dough speed until combined, about
10 - 15 seconds. Combine yeast mixture and cold water. With machine running on dough
speed, add liquid through small feed tube as fast as flour will absorb it. Once dough cleans
the sides of the work bowl and forms a ball, process for 45 seconds to knead dough. Place
dough in a lightly floured plastic food storage bag and seal the top. Allow to sit in a warm
place until doubled in size, about 1 to 1-1/2 hours.
Spray two 9 x 5-inch (22 x 12cm) loaf pans with vegetable oil cooking spray. Place dough on
a lightly floured surface and punch down. Divide dough in half and roll each half into a 9 x 5-
inch (22 x 12cm) rectangle. Beginning with 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 (200°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.
Variation: To make Classic Cuisinart Wheat Bread, substitute 2 1/2 cups (625g) whole wheat
flour for 2 1/2 cups (625g) of the unbleached all-purpose flour.
Nutritional analysis per serving:
Calories 151(18% from fat) • carbo. 27g • pro. 4g • fat 3g
sat. fat 2g • chol. 7mg • sod. 260mg • fiber 3g
Classic Cuisinart White Bread
Spoil your family with homemade bread.
Makes 18 servings (2 loaves, 1-1/4 pounds [560g] each)
Preparation: 10 - 15 minutes, plus 2-1/2 hours rising and resting,
35 minutes baking, and 1 hour or longer cooling.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 33