Cuisinart SM-50 Recipe - Page 7

Lightly coat two 9-inch loaf pans with cooking spray. Punch dough and divide into 2 equal portions. Shape into loaves and place in prepared pans. Cover and let rise until nearly doubled, about 30 to 45 minutes. While bread is rising, preheat oven to 375°F. Bake loaves 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 137 (23% from fat) • carb. 24g • pro. 1g • fat 4g • sat. fat 0g • chol. 0mg • sod. 215mg • calc. 15mg • fiber 3g Buttery Dinner Rolls The classic dinner roll we all remember from Sunday or holiday dinners. Makes 16 dinner rolls ¾ cup whole milk 8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces 1 teaspoon kosher salt 4 tablespoons granulated sugar, divided ¼ cup warm water (105°F to 110°F) 2¼ teaspoons active dry yeast 1 large egg 4 cups bread flour, plus additional for dusting and rolling Unsalted butter for greasing pan 1 tablespoon whole milk 1 tablespoon unsalted butter Speed 3 until dough comes together as a ball and cleans the side of the bowl. Once dough ball forms, continue to knead on Speed 3 for about 4 to 5 minutes. Dough should be smooth. 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. Cover bowl and let rise in a warm, draft-free place until doubled in volume, about 1 hour. Preheat oven to 375°F. Lightly butter a 9-inch round baking pan. Divide the dough into 16 equal pieces (about 2¼ ounces each). Roll into balls and arrange in the prepared pan. Cover with plastic wrap and let rise until about doubled, about 30 to 45 minutes. Combine remaining tablespoon of milk and butter and heat until butter is melted. Just before baking, gently brush rolls with melted butter and milk. Bake until golden brown, about 25 to 30 minutes (internal temperature of rolls will be 200°F when tested with an instant-read thermometer). Remove from oven and cool on wire rack until cool to touch; remove from pan and allow to cool completely. Nutritional analysis per roll: Calories 183 (35% from fat) · carb. 26g • pro. 4g • fat 7g • sat. fat 5g • chol. 34mg • sod. 153mg • calc. 13mg • fiber 1g Scald milk (heat until just bubbling around edges - may be done in microwave). Stir in unsalted butter, salt and 3 tablespoons of sugar. Let cool until just warm (105°F to 110°F). Stir 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. While the yeast is proofing, measure out the bread flour in a separate mixing bowl. Once the yeast is foamy and the milk mixture is at the appropriate temperature, add the milk mixture, egg and flour and turn the mixer on to 18