Cuisinart FP-14BK Instruction Manual - Page 56

Classic Cuisinart, Wheat Bread

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CLASSIC CUISINART® WHEAT BREAD The nutty flavour of whole wheat makes this bread a favourite. Makes 12 servings (one 9 x 5-inch (23 x 13 cm) loaf) Approximate preparation time: 10 to 15 minutes, plus 2¼ TEASPOONS (11.25 ML) ACTIVE DRY YEAST 1 TABLESPOON (15 ML) PLUS 1 TEASPOON (5 ML) 2½ hours rising and resting, 35 minutes baking, and 1 hour or longer cooling Dissolve the yeast and sugar in warm water in a large liquid measuring cup. Let sit until foamy, about 5 minutes. GRANULATED SUGAR Insert the dough blade into the large work bowl of the ¹⁄³ CUP (75 ML) WARM WATER (105° TO 110°F (40° TO 43°C) ) Cuisinart® Food Processor. Add the flours, butter and salt and process until combined, about 10 to 15 seconds. Add the cold 2 CUPS (500 ML) UNBLEACHED, water to the yeast mixture. With the machine running, pour the ALL-PURPOSE FLOUR liquid through the feed tube as fast as the flour absorbs it. 2 CUPS (500 ML) WHOLE WHEAT Once the dough cleans the sides of the work bowl and forms a FLOUR ball, process for 45 seconds to knead dough. Dough should be 4 TABLESPOONS (60 ML) smooth and elastic. UNSALTED BUTTER, CUT INTO 1-INCH (2.5 CM) PIECES Place the dough in a lightly floured plastic food storage bag ½ TABLESPOON (7 ML) SALT and seal. Allow to rest in a warm place until doubled in size, about 1 to 1½ hours. 1 CUP (250 ML) COLD WATER NONSTICK COOKING SPRAY Lightly coat a 9 x 5-inch (23 x 13 cm) loaf pan with nonstick cooking spray. Place dough on a lightly floured surface and punch down; let rest 5 to 10 minutes. Shape the dough into a loaf. Place in prepared pan and cover lightly with plastic wrap. Let rise until dough is just above the tops of the pans, about 45 minutes to 1 hour. Preheat oven to 400°F (200°C). Bake until the top is browned and loaf sounds hollow when tapped, about 30 to 35 minutes. Remove from pan and cool on wire rack. Nutritional information per serving (1 slice): Calories 135 (20% from fat) | carb. 23g | pro. 4g | fat 3g | sat. fat 2g | chol. 8mg | sod. 244mg | calc. 30mg | fiber 3g 37 BREADS

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37
BREADS
CLASSIC CUISINART
®
WHEAT BREAD
The nutty flavour of whole wheat makes this bread a favourite.
2¼
TEASPOONS
(11.25
ML
)
ACTIVE
DRY
YEAST
1
TABLESPOON
(15
ML
)
PLUS
1
TEASPOON
(5
ML
)
GRANULATED
SUGAR
¹⁄
³
CUP
(75
ML
)
WARM
WATER
(105°
TO
110°F (40
°
TO
43
°
C) )
2
CUPS
(500
ML
)
UNBLEACHED
,
ALL
-
PURPOSE
FLOUR
2
CUPS
(500
ML
)
WHOLE
WHEAT
FLOUR
4
TABLESPOONS
(60
ML
)
UNSALTED
BUTTER
,
CUT
INTO
1-
INCH
(2.5
CM
)
PIECES
½
TABLESPOON
(7
ML
)
SALT
1
CUP
(250
ML
)
COLD
WATER
NONSTICK
COOKING
SPRAY
Makes 12 servings (one 9 x 5-inch (23 x 13 cm) loaf)
Approximate preparation time: 10 to 15 minutes, plus
2½ hours rising and resting, 35 minutes baking, and 1 hour or
longer cooling
Dissolve the yeast and sugar in warm water in a large liquid
measuring cup. Let sit until foamy, about 5 minutes.
Insert the dough blade into the large work bowl of the
Cuisinart
®
Food Processor. Add the flours, butter and salt and
process until combined, about 10 to 15 seconds. Add the cold
water to the yeast mixture. With the machine running, pour the
liquid through the feed tube as fast as the flour absorbs it.
Once the dough cleans the sides of the work bowl and forms a
ball, process for 45 seconds to knead dough. Dough should be
smooth and elastic.
Place the dough in a lightly floured plastic food storage bag
and seal. Allow to rest in a warm place until doubled in size,
about 1 to 1½ hours.
Lightly coat a 9 x 5-inch (23 x 13 cm) loaf pan with nonstick
cooking spray. Place dough on a lightly floured surface and
punch down; let rest 5 to 10 minutes. Shape the dough into a
loaf. Place in prepared pan and cover lightly with plastic wrap.
Let rise until dough is just above the tops of the pans, about 45
minutes to 1 hour.
Preheat oven to 400°F (200°C).
Bake until the top is browned and loaf sounds hollow when
tapped, about 30 to 35 minutes. Remove from pan and cool on
wire rack.
Nutritional information per serving (1 slice):
Calories 135 (20% from fat)
|
carb. 23g
|
pro. 4g
|
fat 3g
|
sat. fat 2g
|
chol. 8mg
|
sod. 244mg
|
calc. 30mg
|
fiber 3g