Classic Cuisinart White Bread - 1 Loaf, 10 servings

2¼ teaspoons active dry yeast 1 cup warm water (105 to 110°F) 1½ teaspoons granulated sugar 3 cups unbleached, all-purpose flour 2¼ tablespoons unsalted butter, cut into 1-inch pieces 1 teaspoon sea or kosher salt nonstick cooking spray or unsalted butter, softened

Nutritional information per serving (based on 10 servings): Calories 139 (19% from fat) • carb. 25g • pro. 3g • fat 3g • sat. fat 2g • chol. 8mg • sod. 243mg • calc. 6mg • fiber 1g

Put the yeast, warm water and sugar into a large mixing bowl. Stir to dissolve the yeast and let stand for 5 to 10 minutes. Mixture will foam and bubble – this means the yeast is active and alive. Put the flour, butter and salt in a separate mixing bowl; reserve. Insert the dough hooks into the Cuisinart® Hand Mixer. Using speeds 1 to 2 add the flour mixture ½ cup at a time to the yeast mixture. Mix in each addition of flour well before adding the next so that no flour is visible in between. The dough at first will be a batter, and slowly as the flour is added, the batter will form a dough ball and clean the sides of the mixing bowl. After all of the flour has been incorporated, knead on speed 3 for about 2 minutes. Dust the dough ball lightly with flour and place in a resealable food storage bag, pressing out any air before sealing. Let rise in a warm, draft-free place until doubled in size, about 1 hour. Lightly coat one 8x4x3-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. About 15 minutes before baking, preheat oven to 400°F. Place loaf in preheated oven and bake for 30 to 35 minutes, until bread is browned and sounds hollow when tapped. Remove from loaf pan 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.