Use and Care Manual

MOLASSES WHEAT BREAD
A hearty wheat bread lightly
flavored with molasses.
Makes one loaf (about 1¼ pounds)
1 cup warm water (105° to 110°F)
¾ tablespoon molasses
1¼ teaspoons active dry yeast
2 cups whole-wheat flour
1 cup unbleached bread or
all-purpose flour
¼ cup nonfat dry powdered milk
2 tablespoons unsalted butter,
room temperature
1 teaspoon sea or kosher salt
unsalted butter or nonstick
cooking spray for pan
1. Put the warm water, molasses, and yeast
in a large mixing bowl. Stir to dissolve
yeast and let stand 5 to 10 minutes.
Mixture will foam and bubble – this
means the yeast is active and alive.
2. In a separate bowl, combine the whole
wheat and bread or all-purpose flours
with powdered milk, butter and salt.
3. Insert the dough hooks into the Cuisinart
®
Hand Mixer. Add ½ cup of the dry ingre-
dients to the yeast mixture. Mix on speed
1 until smooth, about 30 to 40 seconds.
Running on speeds 2 to 3, continue add-
ing the remaining flour mixture, ½ cup at
a time, mixing completely, about 30 to
40 seconds, until no flour is visible after
each addition. The dough at first will be
a batter, and slowly as the flour is added
it will become a dough ball. After all the
flour mixture has been incorporated,
and the dough has formed a dough ball
that cleans the sides of the mixing bowl,
knead on speed 3 for an additional 2 to 3
minutes.
4. Lightly dust the dough with flour and
place in a resealable food storage bag.
Squeeze out the air and seal. Allow to
sit in a warm place until doubled in size,
about 1 to 1½ hours.
5. Lightly coat one 8 x 4 x 3-inch loaf pan
with unsalted butter or cooking spray.
Punch dough to deflate. Shape into loaf
and place in prepared pan. Cover and let
rise until nearly doubled.
6. About 15 minutes before baking, preheat
oven to 375°F. Place loaf in preheated
oven and bake for 35 to 40 minutes, until
bread is browned and sounds hollow
when tapped. Remove from loaf pan and
cool on a wire rack.
7. 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.
Nutritional information per serving
(based on 10 servings):
Calories 150 (15% from fat) • carb. 28g • pro. 5g
• fat 3g • sat. fat 2g • chol. 5mg • sod. 230mg
• calc. 33mg • fiber 3g
GLUTEN FREE RYE BREAD
Makes one 1½ pound loaf
nonstick cooking spray
1½ cups reduced-fat milk, warm
(105°F to 110°F)
2¼ teaspoons yeast, active dry yeast
instant or bread machine
¾ teaspoon orange zest
1½ teaspoons kosher salt
1½ cups brown rice flour
1
⁄3 cup cornstarch
1
⁄3 cup potato starch
1
⁄3 cup sorghum flour
2 tablespoons quinoa flour
2 tablespoons firmly packed light
brown sugar
1½ tablespoons caraway seeds
2 teaspoons xanthan gum
½ teaspoon gelatin
3 tablespoons unsalted butter,
room temperature, cut into
½-inch cubes
2 large eggs, room temperature
¾ teaspoon cider vinegar
1. Preheat oven to 350°F. Lightly coat a
9 x 3-inch loaf pan with nonstick cooking
spray; reserve.
2. Put warm milk and yeast into a large
mixing bowl. Stir to dissolve yeast and
let stand 5 to 10 minutes. Mixture will
foam and bubble – this means the yeast
is active and alive.
3. In a separate bowl, combine the remain-
ing dry ingredients (the zest through the
gelatin in the list). Insert the mixing beat-
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