Classic Cuisinart Wheat Bread - Cuisinart FP-14BK - Elite Food Processor Instruction Booklet

CLASSIC CUISINART
The nutty fl avour of whole wheat makes this bread a favourite.
2¼
TEASPOONS
ACTIVE DRY YEAST
1
TABLESPOON
1
TEASPOON
GRANULATED SUGAR
¹⁄ ³ (75 )
CUP ML
(105° 110°F (40°
TO
43°C) )
2 (500
CUPS ML
-
ALL PURPOSE FLOUR
2 (500
CUPS ML
FLOUR
4
TABLESPOONS
UNSALTED BUTTER
1- (2.5
INCH
½
TABLESPOON
1 (250
CUP ML
NONSTICK COOKING SPRAY
BREADS
37
(11.25 )
ML
(15 )
ML PLUS
(5 )
ML
WARM WATER
TO
) ,
UNBLEACHED
)
WHOLE WHEAT
(60 )
ML
,
CUT INTO
)
CM PIECES
(7 )
ML SALT
)
COLD WATER
®
WHEAT BREAD
Makes 12 servings (one 9 x 5-inch (23 x 13 cm) loaf)
Approximate preparation 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 large 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 fl ours, butter and salt and
process until combined, about 10 to 15 seconds. Add the cold
water to the yeast mixture. With the machine running, pour the
liquid through the feed tube as fast as the fl our 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 fl oured plastic food storage bag
and seal. Allow to rest in a warm place until doubled in size,
about 1 to 1½ hours.
Lightly coat a 9 x 5-inch (23 x 13 cm) loaf pan with nonstick
cooking spray. Place dough on a lightly fl oured surface and
punch down; let rest 5 to 10 minutes. Shape the dough into a
loaf. Place in prepared 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 (200°C).
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)
|
sat. fat 2g chol. 8mg
| |
carb. 23g pro. 4g
| |
sod. 244mg calc. 30mg
| |
fat 3g
|
fi ber 3g