Cuisinart Elite DLC-XPN - Manual (Page 34)

53
BREADS
CLASSIC CUISINART
®
WHEAT BREAD
The nutty flavor of whole wheat makes this bread a favorite.
2¼
TEASPOONS ACTIVE DRY YEAST
1 TABLESPOON PLUS
1
TEASPOON
GRANULATED SUGAR
¹⁄³
CUP WARM WATER
(105°
TO
110°F)
2 CUPS UNBLEACHED ,
ALL
-
PURPOSE FLOUR
2 CUPS WHOLE WHEAT FLOUR
4
TABLESPOONS UNSALTED
BUTTER
,
CUT INTO
1- INCH PIECES
½
TABLESPOON SALT
1
CUP COLD WATER
NONSTICK COOKING SPRAY
Makes 12 servings (one 9 x 5-inch loaf)
Approximate pr eparation 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 lar ge
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 until combined, about 10 to 15
seconds. Add the cold water to the yeast mixture. W ith
the machine running, 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 war m place until
doubled in size, about 1 to 1½ hours.
Lightly coat a 9 x 5-inch loaf pan with nonstick cooking
spray. Place dough on a lightly flour ed surface and
punch down; let rest 5 to 10 minutes. Shape the dough
into a loaf. Place in prepar ed 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 .
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