Molasses Wheat Bread (for standmixer)

 1            cup warm (105°F to 115°F) water

1            tablespoon  molasses

2¼         teaspoons (1 standard packet) active dry yeast

2½         cups whole-wheat flour

1½         cups bread or unbleached, all-purpose flour, divided

¼           cup nonfat, dry powdered milk

1½          teaspoons kosher salt

4            tablespoons unsalted butter, cut into ½-inch pieces and at room temperature

Unsalted butter or nonstick cooking spray for loaf pan

Nutritional information based on 2-ounce serving:  Calories 204 (21% from fat) • carb. 34g • pro. 6g  fat 5g • sat. fat 3g • chol 13mg • sod. 278mg • calc. 29mg fiber 4g

1. Place water, molasses, and yeast in Cuisinart® mixing bowl. Attach the dough hook and let stand until mixture is foamy and bubbly, about 5 to 10 minutes.
2. While the yeast is proofing, combine whole- wheat flour and 1 cup of the bread or all-purpose flour together with the dry milk, salt and butter. Once the yeast mixture proofs, add the flour mixture and butter to the bowl.
3. Start mixing on Speed 2, gradually increasing to Speed 3 in order to pick up all of the ingredients. Should the mixture require more flour, add the reserved ½ cup, 1 tablespoon at a time.
4. Once a dough ball forms, continue kneading for about 5 to 6 minutes. 
5. Transfer the dough to a clean bowl, cover with plastic wrap and let rise in a warm, draft-free place until volume is doubled.
6. Lightly coat a 9 x 5-inch loaf pan with unsalted butter or cooking spray. Punch dough to deflate. Shape into a loaf and place into prepared pan. Cover and let rise until nearly doubled.
7. 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.
8. 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.