Cuisinart SM-35 User Manual - Page 18

7. W hile loaf is rising, preheat oven to 375°F. When loaf has doubled, bake for about 35 to 40 minutes, until the bread is browned and sounds hollow when tapped. Remove from loaf pan and cool on a wire rack. Nutritional information per 1-ounce slice: Calories 64 (15% from fat) • carb. 12g • pro. 1g fat 1g • sat. fat 1g • chol 3mg • sod. 116mg • calc. 7mg fiber 1g TIP: Bread slices best when allowed to cool completely. If a softer crust is desired, brush the top with melted butter. 5. T ransfer the dough to a clean bowl, cover with plastic wrap and let rise in a warm, draft-free place until volume is doubled. 6. L ightly coat a 9 x 5-inch loaf pan with unsalted butter or cooking spray. Punch dough to deflate. Shape into a loaf and place into prepared pan. Cover and let rise until nearly doubled. 7. A bout 15 minutes before baking, preheat oven to 375°F. Place loaf in preheated oven and bake for 35 to 40 minutes, until bread is browned and sounds hollow when tapped. Molasses Wheat Bread The molasses adds just a hint of sweetness in this tasty wheat bread. Makes one loaf, about 1½ pounds 1 cup warm (105°F to 115°F) water 1 tablespoon molasses 2¼ teaspoons (1 standard packet) active dry yeast 2½ cups whole-wheat flour 1½ cups bread or unbleached, all-purpose flour, divided ¼ cup nonfat, dry powdered milk 1½ teaspoons kosher salt 4 tablespoons unsalted butter, cut into ½-inch pieces and at room temperature Unsalted butter or nonstick cooking spray for loaf pan 1. P lace water, molasses, and yeast in Cuisinart® mixing bowl. Attach the dough hook and let stand until mixture is foamy and bubbly, about 5 to 10 minutes. 2. W hile the yeast is proofing, combine wholewheat flour and 1 cup of the bread or all-purpose flour together with the dry milk, salt and butter. Once the yeast mixture proofs, add the flour mixture and butter to the bowl. 3. S tart mixing on Speed 2, gradually increasing to Speed 3 in order to pick up all of the ingredients. Should the mixture require more flour, add the reserved ½ cup, 1 tablespoon at a time. 4. O nce a dough ball forms, continue kneading for about 5 to 6 minutes. 8. R emove from loaf pan and cool on a wire rack. Bread slices best when allowed to cool completely before cutting. If top of bread is too crispy for your taste, brush with butter for a softer crust. Nutritional information based on 2-ounce serving: Calories 204 (21% from fat) • carb. 34g • pro. 6g fat 5g • sat. fat 3g • chol 13mg • sod. 278mg • calc. 29mg fiber 4g Buttery Dinner Rolls The classic dinner roll we all remember from Sunday or holiday dinners. Makes 16 dinner rolls ¾ cup, plus 1 tablespoon whole milk, divided 9 tablespoons unsalted butter, divided 1 teaspoon kosher salt 4 tablespoons granulated sugar, divided ¼ cup warm water (105°F to 110°F) 2¼ teaspoons (1 standard packet) active dry yeast 1 large egg 4 cups bread flour (or unbleached, all-purpose flour), plus additional for dusting and rolling 1. S cald ¾ cup of milk (heat until just bubbling around edges - may be done in microwave). Stir in 8 tablespoons (1 stick) unsalted butter, salt and 3 tablespoons of sugar. Let cool until just warm (105°F to 110°F). 2. S tir together the warm water, remaining tablespoon of sugar and yeast in the Cuisinart® mixing bowl. Attach the dough hook and let stand until the mixture is foamy and bubbly, about 5 to 10 minutes. 18