Table of Contents
Advertisement
BREADS
53
3g
fiber
|
30mg
|
3g
fat
|
4g
pro.
slice):
from
Remove
minutes.
hollow
sounds
loaf
hour.
tops
the
above
just
with
lightly
cover
and
dough
the
Shape
and
surface
floured
cooking
nonstick
hours.
until
place
storage
food
plastic
should
Dough
dough.
ball,
a
forms
and
dough
the
Once
feed
the
through
With
mixture.
yeast
15
to
10
about
and
butter
flours,
the
of
bowl
work
minutes.
5
about
foamy,
large
a
in
water
baking,
minutes
minutes,
15
to
10
loaf)
favorite.
BREAD
calc.
|
244mg
sod.
|
8mg
|
23g
carb.
|
fat)
from
(1
serving
per
information
rack.
wire
35
to
30
about
and
browned
is
400°F.
1
to
minutes
45
is
dough
until
rise
pan
prepared
in
minutes.
10
to
5
rest
lightly
a
on
dough
with
pan
loaf
5-inch
1½
to
1
about
warm
a
in
rest
to
Allow
floured
lightly
a
in
elastic.
knead
to
seconds
bowl
work
the
it.
absorbs
flour
liquid
the
pour
running,
the
to
water
cold
combined,
until
the
Add
Processor.
large
the
into
blade
until
sit
Let
cup.
warm
in
sugar
and
cooling
longer
35
resting,
and
rising
time:
preparation
5-inch
x
9
(one
a
bread
this
makes
WHEAT
chol.
|
2g
fat
sat.
(20%
135
Calories
Nutritional
on
cool
and
pan
tapped,
when
top
the
until
Bake
to
oven
Preheat
about
pans,
the
of
Let
wrap.
plastic
Place
loaf.
a
into
let
down;
punch
Place
spray.
x
9
a
coat
Lightly
size,
in
doubled
seal.
and
bag
dough
the
Place
and
smooth
be
45
for
process
of
sides
the
cleans
the
as
fast
as
tube
machine
the
the
Add
seconds.
process
and
salt
Food
Cuisinart
®
dough
the
Insert
measuring
liquid
yeast
the
Dissolve
or
hour
1
and
hours
2½
plus
Approximate
servings
12
Makes
wheat
whole
CUISINART
®
SPRAY
COOKING
NONSTICK
WATER
COLD
SALT
TABLESPOON
PIECES
INTO
CUT
UNSALTED
TABLESPOONS
FLOUR
WHEAT
WHOLE
FLOUR
PURPOSE
,
UNBLEACHED
110°F)
TO
WATER
WARM
SUGAR
GRANULATED
TEASPOON
PLUS
TABLESPOON
YEAST
DRY
ACTIVE
TEASPOONS
of
flavor
nutty
CLASSIC
1
CUP
½
1-
INCH
,
BUTTER
4
2
CUPS
-
ALL
2
CUPS
(105°
¹⁄ ³
CUP
1
1
2¼
The
Advertisement
Chapters
Table of Contents
