Cuisinart DLC-XPBC Instruction and Recipe Booklet - Page 36
Cuisinart White Bread, Cuisinart Honey Wheat Bread
UPC - 086279012401
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CUISINART WHITE BREAD Yield: 4 loaves, about 1-1/4 pounds each Preparation: 10 minutes; 2-1/2 to 3-1/2 hours to rise and bake 2 teaspoons instant yeast 2 tablespoons sugar 1/3 cup warm (105-115° F) water 10 cups unbleached all-purpose flour or bread flour 1 stick (8 tablespoons) unsalted butter, at room temperature, cut in 8 pieces 1 tablespoon salt 3 cups cool water cooking spray milk for brushing Dissolve the yeast, sugar and water together in a 4-cup measure; let stand for 2 to 10 minutes to proof (if it does not bubble or foam, the yeast is not active; discard and begin again with fresh yeast). Insert the dough blade. Add the flour, butter and salt to the work bowl; process for 20 seconds. Scrape the work bowl. Add the cool water to the proofed yeast mixture; stir to combine. With the machine running, pour the liquid through the feed tube in a steady stream as fast as the flour absorbs it (it should take 35 - 40 seconds). Continue processing until the dough starts to clean the inside of the work bowl and forms a ball. Let the machine run for 80 seconds to knead the dough. sprayed with cooking spray, and let rise in a warm, draft-free place until the center of the loaf is slightly higher than the pan, about 1 - 11⁄2 hours. Fifteen minutes before baking, arrange the rack in the center of the oven, and preheat the oven to 375°F. Lightly brush the loaves with milk. Bake in the preheated oven for 30 - 35 minutes. Bread will be golden and sound hollow when tapped. Remove from the pans and allow to cool completely before cutting. Nutritional analysis per 2 ounce serving: Calories 123 (20% from fat) • carbo. 22g • pro. 3g • fat 3g • sat. fat 0g • chol. 6mg • sod. 2mg • fiber 0g CUISINART HONEY WHEAT BREAD Yield: 3 loaves, 1-2/3 pounds each Preparation: 10 minutes; 2-1/2 to 3-1/2 hours to rise and bake 2 teaspoons instant yeast 3 tablespoons honey 1/3 cup warm (105-115° F) water 6 cups unbleached all-purpose flour or bread flour 4 cups whole wheat flour 1 stick (8 tablespoons) unsalted butter, at room temperature, cut in 8 pieces 1 tablespoon salt 3 cups cool water With lightly floured hands, carefully remove the dough from the work bowl and shape into a smooth ball. Place in a lightly floured jumbo resealable bag. Squeeze the air out and seal the bag. Let rise in a warm (80° F), draft-free place until doubled in bulk, about 1-11⁄2 hours. Coat 4 loaf pans (6 cup: 8-1/2 x 4-1/2 x 2-1/2 inch) with cooking spray. Punch the dough down, divide into 4 equal parts (use a Cuisinart® scale for best measurements), cover loosely and let rest for 10 minutes. Shape into 4 loaves and place each in one of the prepared loaf pans. Cover with plastic wrap that has been Dissolve the yeast and honey in a 4-cup measure; let stand for 2 to 10 minutes to proof (if it does not bubble or foam, the yeast is not active; discard and begin again with fresh yeast). Insert the dough blade and process the white and wheat flours with the butter and salt for 20 seconds. Add the cool water to the proofed yeast mixture; stir to combine. With the machine running, pour the liquid through the feed tube in a steady stream as fast as the flour absorbs it (it should take 35-40 seconds). Continue processing until the dough starts to 35