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BREADS
53
|
3g
fiber
30mg
|
|
3g
fat
4g
pro.
from
Remove
minutes.
hollow
sounds
loaf
about
pans,
the
of
Let
wrap.
plastic
with
Place
loaf.
a
into
each
dough
Divide
minutes.
surface
floured
lightly
nonstick
with
until
place
storage
food
plastic
elastic.
and
knead
to
seconds
work
the
of
sides
the
flour
the
as
fast
as
speed,
dough
on
yeast
the
to
water
cold
combined,
until
and
butter
flours,
the
of
bowl
work
5
about
foamy,
large
a
in
water
baking,
minutes
minutes,
15
to
loaf)
favorite.
BREAD
|
|
calc.
244mg
sod.
8mg
|
|
23g
carb.
fat)
from
slice:
per
information
rack.
wire
35
to
30
about
and
browned
are
400°F.
hour.
tops
the
above
just
lightly
cover
and
shape
and
pieces
10
to
5
rest
let
a
on
dough
Place
pans
loaf
5-inch
x
hours.
1½
to
1
about
warm
a
in
rest
to
Allow
floured
lightly
a
in
smooth
be
should
45
for
process
ball,
cleans
dough
the
tube
feed
the
through
running
machine
the
Add
seconds.
speed
dough
the
on
the
Add
Processor.
large
the
into
blade
until
sit
Let
cup.
warm
in
sugar
and
cooling
longer
35
resting,
and
rising
10
time:
preparation
5-inch
x
9
(one
a
bread
this
makes
WHEAT
|
chol.
2g
fat
sat.
(20%
135
Calories
Nutritional
on
cool
and
pans
tapped,
when
tops
the
until
Bake
to
oven
Preheat
1
to
minutes
45
is
dough
until
rise
pans
prepared
in
equal
two
into
down,
punch
and
spray.
cooking
9
two
coat
Lightly
size,
in
doubled
seal.
and
bag
dough
the
Place
Dough
dough.
a
forms
and
bowl
Once
it.
absorbs
liquid
the
pour
the
With
mixture.
15
to
10
about
process
and
salt
Food
Cuisinart
®
dough
the
Insert
minutes.
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
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
SUGAR
1
1
2¼
The
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