Operating instructions

21
A classic white bread, great for sandwiches.
basic
t rea
Place warm water, honey, and yeast in Cuisinart
®
mixing
bowl. Let stand 5 to 10 minutes until mixture is foamy
and bubbly. While yeast is proofing, combine 4½ cups
(1.125 L) of the bread flour with powdered milk.
Add
the flour mixture to the yeast mixture, with the unsalted
butter. Insert the dough hook and mix on speed 2 for
2 minutes.
Continuing on speed 2, add remaining flour one
tablespoon (15 ml) at a time until 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.
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.
cooking spray
400 ml 1
²/
³
cups warm
(105-110°F [40 - 45°C])
water
25 ml 1½ tablespoons honey
11.25 ml 2
¼ teaspoons active
dry yeast
1.4 L 5½ 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
Makes two loaves, about 18 ounces (510 g) each