Cuisinart DLC-XP manual Easy Italian Bread

clean the inside of the work bowl and forms a ball. Let the machine run for 80 seconds to knead the dough.

With lightly floured hands, carefully remove the dough from the work bowl and shape into a smooth ball. Place in a lightly floured jumbo resealable food storage bag. Squeeze the air out and seal the bag. Let rise in a warm (80°F), draft-free place until doubled in bulk, about 1 - 11⁄2 hours. Coat 3 loaf pans

(8 cup: 9 x 5 x 3 inch) with cooking spray.

Punch the dough down, divide into 3 equal parts (use a Cuisinart scale for best measurements), cover loosely and let rest for

10 minutes. Shape into 4 loaves and place each in one of the prepared loaf pans. Cover with plastic wrap that has been sprayed with cooking spray, and let rise in a warm, draft-free place until the center of the loaf is slightly higher than the pan, about 1-11⁄2hours. Fifteen minutes before baking, arrange the rack in the center of the oven, and preheat the oven to 375°F. Lightly brush the loaves with milk.

Bake in the preheated oven for 30 to 35 minutes. Bread will be golden and sound hollow when tapped. Remove from the pans and allow to cool completely before cutting.

Nutritional analysis per 2 ounce serving:

Calories 126 (20% from fat) • carbo. 22g • pro. 3g • fat 3g •

sat. fat 0g • chol. 6mg • sod. 173mg • fiber 0g

EASY ITALIAN BREAD

Yield: 6 loaves, about 13 ounces each

Preparation: 10 minutes; 1 3/4 to 2 1/2 hours to rise and bake

2tablespoons instant yeast (1/2 ounce)

1cup warm water

10cups all-purpose flour (3 pounds, 4 ounces)

4tablespoons kosher salt (1 ounce)

3cups cool water

In a 4-cup glass measure with a spout, dissolve the yeast in one cup of warm water along with a generous pinch of the flour and let stand until foamy, about 5 to 10 minutes. (If there is no foaming or bubbling, the yeast is not active – discard and begin again with fresh yeast.) Insert the dough blade. Process to combine the remaining flour and salt, 15 seconds. Add the cool water to the yeast mixture. With the machine running, pour the mixture through the feed tube in a steady stream as fast as the flour will absorb it (it should take about 50 seconds). Once the dough has formed a single mass, continue to process for 1 minute to knead. With lightly floured hands, carefully remove the dough from the work bowl and place in a lightly floured jumbo resealable plastic storage bag. Squeeze the air out and seal. Let the dough rise in a warm (about 80°F) place until doubled in bulk, about 45-60 minutes.

With lightly floured hands, remove the dough from the bag and place on a lightly floured counter. Divide the dough into 6 equal pieces (about 14.5 ounces each), let rest for 5 – 10 minutes.

Working with one piece at a time, flatten into a 6 x 10 inch rec- tangle. Working with the long edges, fold the dough in thirds. Press together and pinch to seal the seam. Use the palms of your hands to roll the dough into a cylinder about 14 inches in length. Arrange the loaves seam side down on parchment lined baking sheets (not air-bake), two loaves per sheet. Cover loosely with plastic wrap and let rise in a warm (80°F) place until nearly doubled in bulk, about 30-45 minutes. Preheat the oven to 450°F.

Rub each loaf lightly with 1 tablespoon of flour. Use a serrated knife to make 4 diagonal slits in each loaf, about 1/4 inch deep. Bake the loaves in the preheated oven for 20-25 minutes, until well-browned and hollow sounding when tapped. For best tex- ture, allow to cool for 20-30 minutes on a rack before serving, or cool completely and reheat if warm bread is desired.

Nutritional analysis per 2 ounce serving:

Calories 104 (2% from fat) • carbo. 23g • pro. 3g • fat 0g •

sat. fat 0g • chol. 0mg • sod. 579mg • fiber 0g

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