Cuisinart SM70BC Instruction Manual - Page 12

molasses wheat bread A hearty wheat bread lightly flavoured with molasses. Makes two loaves, about 1 pound 15 ounces (925 g) each 625 ml 2½ cups warm (105-110°F [40 - 45°C]) water 40 ml 2½ tablespoons molasses 18 ml 3½ teaspoons active dry yeast 1.3 L 5 1⁄3 cups whole wheat flour, divided 825 ml 3 1⁄3 cups bread or unbleached, all-purpose flour, divided 175 ml ¾ cup nonfat dry powdered milk 90 ml 6 tablespoons unsalted butter, at room temperature 15 ml 1 tablespoon salt Place water, molasses, and yeast in the Cuisinart™ mixing bowl. Let stand 5 to 10 minutes until mixture is foamy and bubbly. While yeast is proofing, combine 5 cups (1.25 L) whole wheat flour, and 3 cups (750 ml) bread flour with powdered milk and salt. Add the flour mixture to the yeast mixture with the unsalted butter. Insert the dough hook and mix on speed 2 for 2 minutes. Combine remaining flour and reserve. Continuing on speed 2, add the remaining flour one tablespoon (15 ml) at a time until a dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set timer for 4 minutes and the speed to 3 to allow the dough to knead. Transfer the dough to a clean bowl, cover with plastic wrap and let rise in a warm, draft-free place until volume is doubled. Lightly coat two 9x5x3-inch (23 x 13 x 6 cm) loaf pans with unsalted butter or cooking spray. Punch dough to deflate. Divide into 2 equal portions. Shape into loaves and place in prepared pans. Cover and let rise until nearly doubled. About 15 minutes before baking, preheat oven to 375°F. (190°C) Place loaves in preheated oven and bake for 35 to 40 minutes, until bread is browned and sounds hollow when tapped. Remove from loaf pans 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. crusty french bread If you have time, allow a second rise before shaping to develop more flavour in the bread, but it is very good without it, too. Makes three loaves, about 1 pound (500 g) each 300 ml 1¼ cups warm (105-110°F [40 - 45°C]) water 20 ml 4 teaspoons active dry yeast 1.6 L 6¼ cups unbleached, all-purpose or bread flour 425 ml 1¾ cups cake flour 175 ml ¾ cup wheat germ 18 ml 3½ teaspoons fine sea salt 375 ml 1½ cups cold water extra flour for dusting bread Place the warm water in the Cuisinart™ mixing bowl. Stir in yeast and a tablespoon (15 ml) of the flour; let stand for 5 minutes. Mixture will foam and bubble. While the yeast is proofing combine 5¾ cups (1.5 L) of all-purpose flour and 1¼ cups (300 ml) of cake flour with the wheat germ and salt. Add the cold water and the flour mixture to the yeast mixture. Insert the dough hook and mix on speed 2 for 2 minutes. Combine remaining flours and reserve. Continuing on speed 2, add the remaining flour one tablespoon (15 ml) at a time until a dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set timer for 4 minutes and the speed to 3 to allow the dough to knead. Dust dough ball lightly with flour and place in a large bowl, cover with plastic wrap. Let rise in a warm, draftfree place until doubled in size, about 1 hour. Punch dough down, recover, and let rise again until doubled in size. (This last rise can be omitted if pressed for time, but makes for a more flavourful loaf, with a more artisanal bread texture and crust.) Punch dough down and divide into 3 pieces. Shape each into a long narrow loaf, about 14 to 16 inches (35 -41 cm) in length, and place on a baking sheet lined with parchment. Cover loosely with plastic wrap and let rise until doubled, about 45 to 60 minutes. Preheat oven to 425°F (220°C). Dust loaves generously with flour. Make 4 or 5 diagonal slashes in the top of each loaf about ¼-inch (0.6 cm) deep, using a serrated knife, razor or lame. Bake in preheated 425°F (220°C) oven 25 to 30 minutes until browned and hollow sounding when tapped. Cool on a wire rack. Bread slices best when allowed to cool completely before slicing. 22 23