Cuisinart SM55BC Instruction Manual - Page 12

molasses wheat bread A hearty wheat bread lightly flavoured with molasses. Makes two loaves, about 1¼ pounds (625 g) each 400 ml 1²/³ cups warm (105-110°F [40 - 45°C]) water 25 ml 2½ tablespoons molasses 11.25 ml 2¼ teaspoons active dry yeast 875 ml 3½ cups whole wheat flour, divided 550 ml 2¼ cups bread or unbleached, all-purpose flour, divided 125 ml ½ cup nonfat dry powdered milk 60 ml 4 tablespoons unsalted butter, at room temperature 10 ml 2 teaspoons 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 3 cups (750 ml) whole wheat flour, and 1¾ cups (425 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 flours and reserve. Continuing on speed 2, add the combined remaining flour one tablespoon (15 ml) at a time until a dough ball forms that clings to the dough hook and cleans the side of the bowl. Set timer for 4 minutes and the speed 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 8x4x3-inch (20 x 10 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 two loaves, about 14 ounces (397 g) each 150 ml ²/³ cups warm (105-110°F [40 - 45°C]) water 11.25 ml 2¼ teaspoons (1 packet) active dry yeast 875 ml 3½ cups unbleached, all-purpose or bread flour 250 ml 1 cup cake flour 75 ml 10 ml ¹/³ cup wheat germ 2 teaspoons fine sea salt 250 ml 1 cup cold water extra flour for dusting bread Place warm water in 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 yeast is proofing, combine 3 cups (750 ml) of all-purpose flour and ½ cup (125 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 until batter-like, about 1 minute. Continuing on speed 2, add the remaining flour mixture, 1 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 to speed 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 2 pieces. Shape each into a long narrow loaf, about 16 to 18 inches (41-46 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