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BREADS
CLASSIC CUISINART
®
WHEAT BREAD
The nutty flavor of whole wheat makes this bread a favorite.
2¼ te asp oons active dry yeast
1 tablesp oon plus
1 teas poo n Granulat ed
suG ar
¹∕
³
cup w ar m w a t er
(105° t o 110°f.)
2 c ups unblea ched,
all -pu r p o se flou r
2 cup s w h ol e w h ea t f lou r
4 tablesp oons unsalted
b u t t er, cut i nto
1-inch p i ec e s
½ tabl esp oon salt
1 cup c old w a t e r
nonstick co okin G spra y
Makes 12 servings (one 9 x 5-inch 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 flours, butter and
salt and process on the dough speed until combined,
about 10 to 15 seconds. Add the cold water to the yeast
mixture. With the machine running on dough speed,
pour the liquid through the feed tube as fast as the flour
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 floured 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 loaf pans with nonstick
cooking spray. Place dough on a lightly floured 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.
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 135 (20% from fat)
|
carb. 23g
|
pro. 4g
|
fat 3g
|
sat. fat 2g
|
chol. 8mg
|
sod. 244mg
|
calc. 30mg
|
fiber 3g