Cuisinart SM-50 Recipe - Page 6

remove from pans and allow to cool completely prepared pans. Cover and let rise until nearly before slicing. doubled, about 30 to 45 minutes. Nutritional analysis per serving (one 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 Molasses Wheat Bread A hearty wheat bread flavored lightly with molasses. Makes two loaves, about 1¼ pounds each While bread is rising, preheat oven to 375°F. Bake until bread is browned and sounds hollow when tapped, about 35 to 40 minutes. Remove from oven and cool on wire rack until cool to touch; remove from pans and allow to cool completely before slicing. Nutritional analysis per serving (one 2-ounce slice): Calories 154 (16% from fat) • carb. 28g • pro. 5g • fat 3g • sat. fat 2g • chol. 11mg • sod. 224mg • calc. 33mg • fiber 3g 12/3 cups warm water (105°F to 110°F) 1½ tablespoons molasses 2¼ teaspoons active dry yeast 3½ cups whole-wheat flour, divided 2¼ cups unbleached, all-purpose or bread flour, divided ½ cup nonfat dry powdered milk 2 teaspoons kosher salt 4 tablespoons (½ stick) unsalted butter, cut into ½-inch pieces, at room temperature Nonstick cooking spray Stir together the warm water, molasses and yeast in the Cuisinart® mixing bowl. Attach dough hook and let stand until mixture is foamy and bubbly, about 5 to 10 minutes. While yeast is proofing, combine 3 cups of the whole-wheat flour and 1¾ cups of the bread flour with powdered milk and salt. Once the yeast mixture proofs, add the flour mixture to the yeast mixture with the unsalted butter. Multigrain Bread This nutrient-dense bread with subtle honey flavor is great for sandwiches. Makes two loaves, about 1¼ pounds each 1 cup warm water (105°F to 110°F) 1½ tablespoons honey 2¼ teaspoons active dry yeast 3 cups whole-wheat flour 1½ cups unbleached, all-purpose or bread flour 2 tablespoons vital wheat gluten 2 teaspoons kosher salt ½ cup rolled oats ¼ cup hulled sunflower seeds ¼ cup flax seeds 2 tablespoons wheat germ 2 tablespoons flax oil or vegetable oil Nonstick cooking spray Mix on Speed 2 for 2 minutes. Combine remaining flours and reserve. Continuing on Speed 2, add the combined remaining flour one tablespoon at a time until dough comes together as a ball and cleans the side of the Stir together the warm water, honey and yeast in the Cuisinart® mixing bowl. Attach dough hook and let stand until mixture is foamy and bubbly, about 5 to 10 minutes. bowl. While yeast is proofing, combine flours, vital Knead on Speed 3 for 4 minutes. Dough should be smooth and spring back to the touch. If sticky, add 1 tablespoon of flour at a time until smooth. Alternatively, if the dough seems too dry, add 1 tablespoon of water at a time. wheat gluten, salt, oats, seeds and wheat germ in a separate large bowl. Once the yeast mixture proofs, add the flax oil and flour mixture flour to the yeast mixture. Mix on Speed 2 to just combine. Increase to Speed 4 and knead, about 4 minutes. Dough should be Cover bowl with plastic wrap and let rise in a smooth and spring back to the touch. If sticky, warm, draft-free place until doubled in volume, add 1 tablespoon of the white flour at a time about one hour. until smooth. Alternatively, if the dough seems Lightly coat two 9-inch loaf pans with cooking too dry, add 1 tablespoon of water at a time. spray. Punch the dough down and divide into 2 Cover bowl with plastic wrap and let rise in a equal portions. Shape into loaves and place in warm, draft-free place until doubled in volume, about 1 hour. 17