5.0
Owner's of the Cuisinart Blender DLC-2009CHB gave it a score of 5.0 out of 5. Here's how the scores stacked up:
44
Cheese Bread
This bread is excellent to serve with a hearty soup or for making sandwiches.
Makes 12 servings (one 1½-pound loaf)
1 package active dry yeast
1 teaspoon granulated sugar
¼ cup warm water (105-115°F.)
3 ounces extra-sharp Cheddar
3 cups unbleached, all-purpose fl our
2 tablespoons unsalted butter, in 1-inch pieces
1 teaspoon table salt
¾ cup nonfat milk
vegetable oil cooking spray
In a 2-cup liquid measure dissolve yeast and sugar in warm water. Let stand until foamy,
about 5 minutes.
Insert medium shredding disc and shred cheese using light pressure. Leave in work bowl.
Remove shredding disc and insert dough blade. Add our, butter and salt; process to
combine, about 20 seconds. Add milk to yeast mixture. With machine running, pour milk
mixture through small feed tube as fast as the our absorbs it and process until dough
cleans the sides of the work bowl. Then process for 45 seconds to knead dough. Place
dough in a lightly oured plastic food storage bag and seal top. Let rise in a warm place
until doubled in size, about 1 to 1½ hours.
Spray one 8 x 4-inch loaf pan with vegetable oil cooking spray. Place dough on a lightly
oured surface and punch down. Roll dough into an 8 x 4-inch rectangle. Beginning with
a short end, roll up the dough jelly-roll fashion. Pinch the seam and ends tightly to seal.
Place in greased loaf pans and cover with plastic wrap coated with vegetable oil cooking
spray. Let rise for 45 minutes. Preheat oven to 375°F for 15 minutes before baking.
Bake until top is well browned and loaf sounds hollow when tapped, about 35 to 40
minutes. Remove from pan and cool on wire rack.
Nutritional information per serving:
Calories 155 (26% from fat) • carb. 23g • pro. 5g • fat 4g • sat. fat 3g
• chol. 13mg • sod. 248mg • calc. 69mg • fi ber 1g
Stollen
Our version of this traditional German Christmas bread is full of raisins and almonds,
but low in fat.
Makes 12 servings (one loaf, about 1¼ pounds)
Dough:
1 package active dry yeast
3 tablespoons granulated sugar, divided
3 tablespoons warm water (105-115°F.)
1 strip lemon zest
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