2¼ teaspoons active dry yeast
2 teaspoons granulated sugar
⅓ cup warm water (105°F to 110°F)
4 cups unbleached, all-purpose flour
3 tablespoons unsalted butter, cut into tablespoons
1½ teaspoons kosher salt
1 cup cold water
Nonstick cooking spray
Nutritional information per serving: Calories 82 (15% from fat) • carb. 15g • pro. 3g • fat 1g • sat. fat 1g • Col. 4mg • sod. 151mg • calc. 0mg • fiber 1g
1.In a 2-cup liquid measuring cup, dissolve 1 packet yeast and 2 teaspoons sugar in ⅓ cup warm water. Let stand until foamy, about 5 minutes.
2.Insert Dough Blade. Add 4 cups flour, 3 tablespoons butter, cut into tablespoons and 1½ teaspoons salt to the work bowl.
3.Secure the Cooking Lid with the Steam Cap in place. The processor is set to sift for 30 seconds on Speed 6.
4.Add cup of cold water to yeast mixture. With the machine running on Speed 10, add the liquid through the Steam Vent as fast as the flour will absorb it.
5.Continue processing the dough on Speed 10 so that it forms a ball. Once it cleans the sides of the work bowl continue to knead for about 45 seconds before turning off the processor.
6.Gather dough. Remove Dough Blade and put dough back into the Work Bowl. Secure the Cooking Lid with Steam Cap in place. The cooking time is set for 45 minutes at 85°F to proof.
7.While dough is proofing, lightly coat a 9-inch loaf pan with nonstick cooking spray. Reserve.
8.When time expires, punch down dough. Form into a loaf and transfer to prepared pan. Cover with plastic wrap coated with nonstick cooking spray.
9.Allow to rise until dough is just above the top of the pan, about 45 minutes to 1 hour.
10.While loaves are rising, preheat oven to 400°F. Bake bread until tops are browned and loaves sound hollow when tapped, about 30 to 35 minutes.