Operating instructions

34
1 package active dry yeast
1 tablespoon sugar
1/3 cup warm water (45 - 55°C)
5 cups unbleached all-purpose flour
4 tablespoons unsalted butter,
in 2.5cm pieces
2 teaspoons salt
1-1/3 cups cold water
Cooking spray
In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let sit until foamy,
about 5 minutes.
Insert dough blade. Process flour, butter and salt on dough speed until combined, about
10 to 15 seconds. Combine yeast mixture and cold water. With machine running on dough
speed, add liquid through small feed tube as fast as flour will absorb it. Once dough cleans
the sides of the work bowl and forms a ball, process for 45 seconds to knead dough. Place
dough in a lightly floured plastic food storage bag and seal the top. Allow to sit in a warm
place until doubled in size, about 1 to 1-1/2 hours.
Spray two 23 x 13cm loaf pans with cooking spray. Place dough on a lightly floured surface
and punch down. Divide dough in half and roll each half into a 23 x 13cm rectangle.
Beginning with short end, roll up the dough jelly roll fashion. Pinch the seam and ends tightly
to seal. Place in greased loaf pans and cover with plastic wrap coated with vegetable oil
cooking spray. Let rise until dough is just above the tops of the pans, about 45 minutes to 1
hour. Preheat oven to 200°C 15 minutes before baking.
Bake until tops are browned and loaf sounds hollow when tapped, about 30 to 35 minutes.
Remove from pans and cool on wire rack.
Variation: To make Classic Wheat Bread, substitute 2 1/2 cups whole wheat flour for 2 1/2
cups of the unbleached all-purpose flour.
Nutritional analysis per serving:
Calories 151(18% from fat) • carbo. 27g • pro. 4g • fat 3g
sat. fat 2g • chol. 7mg • sod. 260mg • fibre 3g
Classic White Bread
Spoil your family with homemade bread.
Makes 18 servings (2 loaves, 560g each)
Preparation: 10 - 15 minutes, plus 2-1/2 hours rising and resting,
35 minutes baking, and 1 hour or longer cooling