Cuisinart DLC-2009CHB manual Classic Cuisinart White Bread, Classic Cuisinart Wheat Bread

Classic Cuisinart White Bread

Spoil your family with homemade bread.

Makes 16 servings (2 loaves, 1 pound each)

1package active dry yeast

2teaspoons granulated sugar

¹⁄³ cup warm water (105-115°F)

4cups unbleached, all-purpose flour

3tablespoons unsalted butter, in 1-inch pieces 1½ teaspoons table salt

1 cup cold water vegetable oil cooking spray

In a 2-cup liquid measure dissolve yeast and sugar in warm water. Let sit until foamy, about 5 minutes.

Insert dough blade. Process flour, butter and salt until combined, about 10 to 15 sec- onds. Add cold water to yeast mixture. With machine running, add liquid through small feed tube as fast as flour absorbs 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 1½ hours.

Spray two 8 x 4-inch 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 8 x 4-inch 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 for 15 minutes before baking.

Bake until 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 serving:

Calories 136 (16% from fat) • carb. 25g • pro. 3g • fat 2g • sat. fat 1g

• chol. 6mg • sod. 219mg • calc. 80mg • fiber 1g

Classic Cuisinart Wheat Bread

The nutty flavor of whole wheat makes this bread a favorite.

Makes 16 servings (2 loaves, 1 pound each)

1package active dry yeast

1tablespoon granulated sugar

¹⁄³ cup warm water (105-115°F)

2cups unbleached, all-purpose flour

2cups whole-wheat flour

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