Classic Cuisinart White Bread

Nutritional information per serving:

Calories 67 (6% from fat) • carb. 14g

•pro 2g • fat 1g • chol. 0mg • sod. 147mg

•calc. 3mg • fiber 1g

Spoil your family with homemade bread.

Makes 10 servings (one loaf, about 11⁄2 pounds)

13⁄4 teaspoons (9 ml) active dry yeast

11⁄2 teaspoons (7 ml) sugar

1⁄4cup (50 ml) warm water (105°–110°F or 40°- 43°C)

3cups (750 ml) unbleached all-purpose flour

21⁄4 tablespoons (34 ml) unsalted butter, in 1 inch (2.5 cm) pieces

1 teaspoon (5 ml) salt

3⁄4cup (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 11⁄2 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

11⁄2 cups (375 ml) unbleached flour and 11⁄2 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

1⁄3cup (75 ml) sugar, divided

21⁄4 teaspoons (11 ml) (1 packet) active dry yeast

1⁄3cup (75 ml) warm water (105°–110°F or 40°- 43°C)

31⁄3 cups (825 ml) unbleached all-purpose flour

1⁄3cup (75 ml) unsalted butter, in 1-inch (2.5 cm) pieces

3⁄4teaspoon (4 ml) salt

1⁄2cup (125 ml) fat free milk

1 large egg

Topping

3⁄4cup (175 ml) pecans, roughly chopped

2⁄3cup (150 ml) sugar

2 teaspoons (10 ml) cinnamon

3tablespoons (45 ml) unsalted butter, softened

2 cup (500 ml) raisins

2⁄3cup (150 ml) unsalted butter, melted

1cup (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

11⁄2 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

1⁄4cup (50 ml) packed brown sugar

1⁄4cup (50 ml) regular rolled oats

1⁄4cup (50 ml) unsalted butter, cut in 4 pieces

1⁄4cup (50 ml) whole wheat flour

1⁄2teaspoon (2 ml) salt

1⁄2cup (125 ml) boiling water

1⁄4cup (50 ml) warm (105°–110°F or 40°- 43°C) water

21⁄4 teaspoons (11 ml) (1 packet) active dry yeast

1⁄2cup (125 ml) + 1 teaspoon (5 ml) lowfat milk

1⁄2cup (125 ml) golden raisins

3cups (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