Whole-Wheat Sandwich Bread - Cuisinart Core Custom FP-130 Series Instruction And Recipe Booklet

3. Preheat oven to 425°F (use convection bake, if available). Heavily butter or coat with nonstick cooking
spray two 6-cup popover pans or twelve, 5-ounce ramekins or muffin cups and place on two baking
sheets. Fill each cup/ramekin with about ¹⁄ ³ cup of batter. Place in oven and bake for 30 minutes, or
until nicely and evenly browned. Remove from oven and carefully remove popovers from cups/
ramekins. Serve immediately.
Note: Popovers are easily adaptable. You can make them cheesy (stir ¼ cup finely shredded cheese
into the batter), herby (1½ teaspoons of herbes de Provence or 2 tablespoons of fresh chives), or sweet
(once out of oven, brush with melted butter and sprinkle with cinnamon sugar).
Nutritional information per popover:
Calories 183 (46% from fat) • carb. 17g • pro. 7g • fat 9g • sat. fat 5g • chol. 128mg • sod. 146mg
calc. 60mg • fiber 1g

Whole-Wheat Sandwich Bread

The addition of pepitas (hulled pumpkin seeds) adds a nice crunch to this healthy loaf.
Yield: 1 loaf (about 1¾ pounds)
INGREDIENTS
1¼ cups water (105°F to 110°F)
2 tablespoons molasses
2¼ teaspoons active dry yeast
1½ cups unbleached, all-purpose flour
1½ cups whole-wheat flour
INSTRUCTIONS
1. In a 2-cup liquid measuring cup, dissolve yeast in the warm water with the molasses. Let stand until
foamy, about 5 minutes.
2. Insert the chopping blade into the work bowl of the food processor. Add the flours, dried milk
powder, cocoa powder, salt, and butter to the work bowl and process on Low to combine, about 10
to 15 seconds.
3. With the food processor running on Low, add the yeasted water mixture through the small feed tube,
only as fast as flour absorbs it. Once dough cleans the sides of the work bowl and forms a ball,
continue processing for 45 seconds to knead.
4. Knead in the pumpkin seeds by hand, and then knead for an additional minute or two, until the
dough is very smooth. Shape into a smooth ball and transfer to a large bowl. Cover with plastic wrap
and allow to rise in a warm place until doubled, about 1 to 1½ hours.
5. After the dough has doubled in size, lightly coat a 9-inch loaf pan with nonstick cooking spray.
Reserve. Punch down dough and form into a loaf and transfer to the prepared loaf pan. Cover with
plastic wrap. Allow to rise until dough is just above the top of the pan, about 45 minutes to 1 hour.
6. 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. Cool completely before slicing.
Nutritional information per serving (based on 16 servings):
Calories 142 (27% from fat) • carb. 22g • pro. 5g • fat 4g s• sat. fat 2g • chol. 8mg • sod. 231mg • calc. 33mg • fiber 2g
¼ cup dried milk powder
2 tablespoons cocoa powder
1½ teaspoons fine sea salt
3 tablespoons unsalted butter
¹⁄ ³ cup hulled pumpkin seeds (pepitas)
Bread/Dough
55