Classic Cuisinart White Bread - 1 1/2 lb. Loaf

2¼ teaspoons active dry yeast 1½ teaspoons granulated sugar 1 cup warm water 3 cups unbleached, all-purpose flour 2 tablespoons unsalted butter, in 1-inch pieces 1 teaspoon kosher salt nonstick cooking spray

Calories 139 (19% from fat) • carb. 25g • pro. 3g • fat 3g • sat. fat 2g • chol. 8mg • sod. 243mg • calc. 6mg • fiber 1g

In the bowl of the Cuisinart Hand Stand Mixer, dissolve the yeast and sugar in the warm water. Stir and let rest for 5 minutes. Mixture will foam and bubble- this means the yeast is active and alive. Put flour and salt in a separate mixing bowl and reserve. Add the butter and ½ cup flour to the yeast mixture. Fitted with the dough hooks mix on speed 1 until smooth, about 30 to 40 seconds. Continue adding 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.

After all of the flour has been incorporated, stop mixer, remove dough from hooks, dust with additional flour and then return to the bowl. Knead on speed 3 for about 2 minutes (dough may climb up the dough hooks from time to time. Stop mixer and remove dough and place in bowl to restart kneading).

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 cooking spray. Punch dough to deflate. Shape into loaf and place in prepared pan. Cover and let rise until nearly doubled, about 1 hour.

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.