Cuisinart CBK-200C manuel d'utilisation

Cuisinart ™ Convection Bread Maker INSTRUCTION AND RECIPE BOOKLET For your safety and continued enjoyment of this product, always read the instruction book carefully before using. CBK-200C cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 1[...]

IMPOR T ANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. READ ALL INSTRUCTIONS, PRODUCT LABELS AND W ARNINGS BEFORE USING THIS BREAD MAKER. 2. Do not touch hot surfaces; carry the unit by handles. Always use oven mitts when handling hot material, and allow metal parts to[...]

2 SPECIAL CORD SET INSTRUCTIONS NOTICE This appliance has a polarized plug (one blade is wider than the other). T o reduce the risk of electric shock, this plug will fit in a polarized outlet only one way . If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not modify the pl[...]

BEFORE FIRST USE Remove all packaging and any promotional labels or stickers from your bread maker . Be sure that all parts (page 2) of your new bread maker have been unpacked before discarding any packaging materials. Y ou may want to keep the box and packing materials for use at a later date. Before using your Cuisinart TM Convection Bread Maker [...]

3. Insert the bread pan back into the baking chamber . Press firmly so that the bread pan fits securely within the two brackets. 4. Close the lid and connect power cord to standard electrical outlet. 5. Choose Menu option. Press Menu and scroll through the 16 menu cycles until you reach your preferred cycle. The corresponding menu number will be in[...]

The first knead cycle will actually mix the basic ingredients. Three kneads are standard for most bread settings. The first knead is a few minutes, followed by a longer knead. There are periods of resting in which the unit will not be active except for the countdown display . These are rise cycles. Once you choose a menu program and press Start, th[...]

PROGRAM OPTIONS Select from these Bread/Dough Cycles: 1. White Bread Light (1 LB) 2. White Bread Light (1.5 LB) 3. White Bread Light (2 LB) 4. White Bread Medium (1 LB) 5. White Bread Medium (1.5 LB) 6. White Bread Medium (2 LB) 7. White Bread Dark (1 LB) 8. White Bread Dark (1.5 LB) 9. White Bread Dark (2 LB) 10. White Bread Rapid Light (1 LB) 1 1[...]

50. French/Italian Bread Rapid Medium (1.5 LB) 51. French/Italian Bread Rapid Medium (2 LB) 52. French/Italian Bread Rapid Dark (1 LB) 53. French/Italian Bread Rapid Dark (1.5 LB) 54. French/Italian Bread Rapid Dark (2 LB) 55. Quick Bread/Cake Light (1 LB) 56. Quick Bread/Cake Light (1.5 LB) 57. Quick Bread/Cake Light (2 LB) 58. Quick Bread/Cake Me[...]

TYPES OF BREAD White – The white bread cycle uses primarily white flour . Whole wheat bread – Whole wheat bread is a yeast bread that is made with a significant portion of whole wheat flour (50% or more), rather than with all white bread flour . Breads made from whole wheat flour are more nutritious because the flour is milled from the entire w[...]

Note: During jam cycle, tones will sound at 5 minutes and 10 minutes into program, as a recommendation to clear sides of the pan with a spatula. Last-minute Loaf – The Last-Minute Loaf is a fast bake cycle, which goes through kneading, rising and baking in approximately an hour . Mix-ins must be added at the very beginning of the cycle with other[...]

10 TIMET ABLE FOR THE CUISINART TM CONVECTION BREAD MAKER NO. Cycle Crust Size Preheat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake T otal Keep W arm Mix-ins Remove Paddle 1 White Light 1.0LB 0MIN 3MIN 31MIN 26MIN 15SEC 25MIN 15SEC 55MIN 37M 2:57 60 2:37 1:32 1.5LB 0MIN 3MIN 31MIN 26MIN 15SEC 25MIN 15SEC 55MIN 40M 3:00 60 2:40 1:35 2.0[...]

NO. Cycle Crust Size Preheat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake T otal Keep W arm Mix-ins Remove Paddle 2.0LB 5MIN 3MIN 25MIN 30MIN 15SEC 46MIN 0SEC 0MIN 55M 2:44 60 2:25 1:41 Dark 1.0LB 5MIN 3MIN 25MIN 30MIN 15SEC 46MIN 0SEC 0MIN 54M 2:43 60 2:24 1:40 1.5LB 5MIN 3MIN 25MIN 30MIN 15SEC 46MIN 0SEC 0MIN 60M 2:49 60 2:30 1:46 2.[...]

NO. Cycle Crust Size Preheat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake T otal Keep W arm Mix-ins Remove Paddle Medium 1.5LB 3MIN 4MIN 9MIN 15MIN 10SEC 75MIN 0SEC 0MIN 75M 3:01 60 N/A 2:30 2.0LB 3MIN 4MIN 9MIN 15MIN 10SEC 75MIN 0SEC 0MIN 84M 3:10 60 N/A 2:39 Dark 1.5LB 3MIN 4MIN 9MIN 15MIN 10SEC 75MIN 0SEC 0MIN 77M 3:03 60 N/A 2:32 2[...]

13 NO. Cycle Crust Size Pre-Heat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake T otal Keep W arm Mix-ins Remove Paddle 15 Last Minute Loaf Medium 1.5LB 0MIN 1MIN 10MIN 0MIN 0SEC 0MIN 0SEC 1 1MIN 37M 0:59 60 N/A 0:48 2.0LB 0MIN 1MIN 10MIN 0MIN 0SEC 0MIN 0SEC 14MIN 40M 1:05 60 1:02 0:54 16 Bake Only 0MIN 0MIN 0MIN 0MIN 0SEC 0MIN 0SEC 0MIN[...]

CLEANING INSTRUCTIONS Caution: Do not put the bread maker in water or in a dishwasher . Do not use benzene, scrubbing brushes or chemical cleaners, as these will damage the machine. Use only a mild, nonabrasive cleanser to clean the outside of the bread maker . Baking pan and kneading paddle – Pan and kneading blade are fully immersible and dishw[...]

Important: If using perishable fresh ingredients such as dairy products, eggs, chopped fruits or vegetables, do not use the Delay Start T imer feature. Some dairy products and eggs may be substituted by using dried ingredients such as dried egg powders, dried buttermilk, or dry milk. Add the water to the machine first, then add the dried substituti[...]

smaller amounts of flour for each size, and with Mix-ins, they may weigh more than 1 pound (454 g), 1 1 ⁄ 2 pounds (680 g) or 2 pounds (908 g). Y ou should not use more than 5 cups (1.25 L) flour total in the bread machine. If you are adapting a recipe, and your mathematical measurements become something odd such as half of an egg, use a small eg[...]

Small amount of smoke/burning smell from machine – Most often this is caused by spilled ingredients. If it is bad, unplug machine, clean carefully ( Caution: interior of machine is hot ), then plug machine in again to continue. Program will be stored in memory for a maximum of 15 minutes if unplugged. Otherwise “flour dust” will burn off on i[...]

(2 – 5 ml) per 3 cups (750 ml) flour . It is a necessary ingredient for making bagel dough Nuts, Seeds, Raisins – Add flavour , nutrition and texture to breads. May be added to just about any bread recipe where flavours are appropriate. Powdered Buttermilk – A shelf-stable essence of buttermilk without the milk solids. Acts as a preservative [...]

combination with rye when baking bread. Combining flours ensures the loaf will rise well. Semolina flour – Semolina is ground from hard wheat. It is pale yellow in colour and resembles corn meal. Semolina flour has a very high gluten or protein content. It is used in both making pasta and bread. Sorghum flour – Sorghum is a millet-like grain th[...]

Contents 20 White/Rapid White Bread Cycle Basic White Bread-Machine Bread 21 / Oatmeal Bread 22 / Cinnamon Swirl Bread 23 / Granola Bread 24 / Rosemary Bread 25 / Pesto Bread 26 / Blue Cheese and Olive Bread 27 / Sun-Dried T omato and Mozzarella Bread 29 / Beer Bread 30 / Potato Bread 31 / Three-Cheese Bread 32 Whole Wheat/Rapid Whole Wheat Bread C[...]

Basic White Bread-Machine Bread White Bread Cycle / Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 1 1 ⁄ 8 cups (275 ml) 3 ⁄ 4 cup (175 ml) Unsalted butter , 1 ⁄ 2 - inch (1 cm) 3 tablespoons (45 ml) 2 tablespoons 1 1 ⁄ 2 t[...]

Oatmeal Bread White Bread Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Buttermilk, 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 1 cup (250 ml) 3 ⁄ 4 cup (175 ml) Unsalted butter , 1 ⁄ 2 - inch (1 cm) pieces 2 tablespoons (30 ml) 1 1 ⁄ 2 tablespoons (22 ml) 1 tablespoon ([...]

Cinnamon Swirl Bread White Bread Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Granulated sugar 1 ⁄ 3 cup (75 ml) 1 ⁄ 4 cup (50 ml) 3 tablespoons (45 ml) Cinnamon 3 ⁄ 4 tablespoon (1 1 ml) 1 ⁄ 2 tablespoon (7 ml) 1 ⁄ 2 tablespoon (7 ml) Raisins (optional) 1 1 ⁄ 4 cups (300 m[...]

Granola Bread White Bread Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk, lowfat, 80°– 90°F (27°– 32°C) 1 1 ⁄ 4 cups (300 ml) 1 cup (250 ml) 3 ⁄ 4 cup (175 ml) Unsalted butter , 1 ⁄ 2 - inch (1 cm) 2 1 ⁄ 2 tablespoons (37 ml) 2 tablespoons (30 ml) 1 1 ⁄ 2 tablespoo[...]

Rosemary Bread White Bread Cycle / Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 3 ⁄ 4 cup (175 ml) 1 cup (250 ml) Olive oil, extra virgin 4 tablespoons (60 ml) 3 tablespoons (45 ml) 2 tablespoons (30 ml) Salt, sea or kosher 1 1[...]

Pesto Bread White Bread Cycle / Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 1 cup (250 ml) 3 ⁄ 4 cup (175 ml) Olive oil, extra virgin 3 tablespoons (45 ml) 2 tablespoons (30 ml) 1 tablespoon (15 ml) Pesto 5 tablespoons (75 ml)[...]

Blue Cheese and Olive Bread White Bread Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 2 ⁄ 3 cup (150 ml) 1 ⁄ 2 cup (125 ml) 1 ⁄ 3 cup + 2 tablespoons (105 ml) Dry white wine, at room temperature 3 tablespoons (45 ml) 2 tablespoons (30 ml) 1 t[...]

Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Rapid rise yeast 3 teaspoons (15 ml) 2 1 ⁄ 2 teaspoons (12 ml) 2 teaspoons (10 ml) Vital wheat gluten (optional) 2 teaspoons (10 ml) 1 1 ⁄ 2 teaspoons (7 ml) 1 teaspoon (5 ml) Nutritional information per serving [1 ounce (28 g)]: Calories 93 (24% from fat) • carb. 14[...]

Sun-dried T omato and Mozzarella Bread White Bread Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 cup (250 ml) 2 ⁄ 3 cup + 1 tablespoon (165 ml) 1 ⁄ 2 cup + 3 tablespoons (170 ml) Salt 1 teaspoon (5 ml) 3 ⁄ 4 teaspoon (4 ml) 3 ⁄ 4 teaspoon[...]

Beer Bread White Bread Cycle / Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 ⁄ 2 cup 1 ⁄ 2 cup (125 ml) 6 tablespoons (90 ml) + 2 tablespoons (155 ml) *Beer , at room temperature – may use “light” 1 ⁄ 2 cup 1 ⁄ 2 cup (125 ml) 6 tablespoon[...]

Potato Bread White Bread Cycle / Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Potato cooking water , cooled to 80°– 90°F (27°– 32°C) 3 ⁄ 4 cup (175 ml) 1 ⁄ 2 cup + 1 tablespoon (140 ml) 6 tablespoons (90 ml) Unsalted butter , 1 ⁄ 2 - inch (1 cm) pieces 2 tablespoons (30 ml) 1 t[...]

Three-Cheese Bread White Bread Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 3 ⁄ 4 cup + 2 tablespoons (205 ml) 2 ⁄ 3 cup + 1 tablespoon (165 ml) 7 tablespoons (105 ml) Part-skim ricotta cheese 1 ⁄ 2 cup (125 ml) 6 tablespoons (90 ml) 1 ⁄ 4[...]

Basic Honey Whole Wheat Bread Whole Wheat Bread Cycle / Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 4 cups (300 ml) 1 cup + 1 tablespoon (265 ml) 1 cup (250 ml) Salt 1 1 ⁄ 4 teaspoons (6 ml) 1 teaspoon (5 ml) 3 ⁄ 4 teaspoon (4 ml) Unsalted [...]

Buttermilk Whole Wheat Bread Whole Wheat Bread Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Buttermilk, 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 1 1 ⁄ 4 cups (300 ml) 1 cup + 1 tablespoon (265 ml) Salt 1 1 ⁄ 4 teaspoons (6 ml) 1 teaspoon (5 ml) 3 ⁄ 4 teaspoon (4 ml) [...]

Multi-Grain Cereal Wheat Bread Whole Wheat Bread Cycle / Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 4 cups (300 ml) 3 ⁄ 4 cup 1 ⁄ 2 cup + 3 tablespoons (220 ml) + 2 tablespoons (155 ml) Plain fat-free yogurt 1 ⁄ 3 cup (75 ml) 1 ⁄ 4 cup[...]

Nutty Whole Wheat Bread Whole Wheat Bread Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Buttermilk, 80°– 90°F (27°– 32°C) 1 1 ⁄ 4 cups (300 ml) 1 cup (250 ml) 3 ⁄ 4 cup (175 ml) Salt 1 teaspoon (5 ml) 3 ⁄ 4 teaspoon (4 ml) 1 ⁄ 2 teaspoon (2 ml) Unsalted butter , 1 ⁄ 2 [...]

T rue 100% Whole Wheat Bread Whole Wheat Bread Cycle / Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 4 cups (300 ml) 1 cup 1 cup (250 ml) + 1 tablespoon (265 ml) Salt 1 1 ⁄ 4 teaspoons (6 ml) 1 teaspoon (5 ml) 3 ⁄ 4 teaspoon (4 ml) Honey 2 ta[...]

Whole Grain Whole Wheat Bread Whole Wheat Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 1 1 ⁄ 4 cups (300 ml) 1 cup (250 ml) + 1 tablespoon (15 ml) Unsalted butter , 1 ⁄ 2 - inch (1 cm) 1 1 ⁄ 4 tablespoons (19 ml) 1 ta[...]

Wheat Bran Bread Whole Wheat Cycle / Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 4 cups (300 ml) 1 cup (250 ml) 1 cup + 1 tablespoon (265 ml) Salt 1 1 ⁄ 4 teaspoons (6 ml) 1 teaspoon (5 ml) 3 ⁄ 4 teaspoon (4 ml) Unsalted butter , 1 ⁄ 2 -i[...]

Pumpernickel Raisin Bread Whole Wheat Cycle Delay Start T imer – Y es, but must be present to add raisins / caraway seeds Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 4 cups (300 ml) 3 ⁄ 4 cup 1 ⁄ 2 cup + 3 tablespoons (220 ml) + 2 tablespoons (155 ml) Molasses 1 ?[...]

T o prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat, medium crust, loaf size. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Rapid rise yeast 3 teaspoons (15 ml) 2 1 ⁄ 2 teaspoons (12 ml) [...]

Gruyère and W alnut Wheat Bread Whole Wheat Cycle/ Delay Start T imer – Y es, but must be present to add nuts and cheese Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 1 1 ⁄ 8 cups (275 ml) 3 ⁄ 4 cup (175 ml) W alnut oil 2 tablespoons (30 ml) 1 1 ⁄[...]

French Bread Loaf French / Italian Bread Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 1 1 ⁄ 4 cups 1 cup + 1 tablespoon (315 ml) + 1 tablespoon (265 ml) Salt 1 1 ⁄ 2 teaspoons (7 ml) 1 1 ⁄ 4 teaspoons (6 ml) 3 ⁄ 4 t[...]

Rustic Italian Loaf French / Italian Bread Cycle Delay Start T imer – Y es, but must be present to add sesame seeds Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 1 cup (250 ml) 3 ⁄ 4 cup (175 ml) Extra virgin olive oil 2 tablespoons (30 ml) 1 1 ⁄ 2 t[...]

Country French Loaf with Olives and Rosemary French / Italian Bread Cycle Delay Start T imer – Y es, but must be present to add olives Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups 1 1 ⁄ 4 cups (300 ml) 3 ⁄ 4 cup + 2 tablespoons (405 ml) + 1 tablespoon (190 m[...]

T o prepare using Rapid French/Italian cycle: Select Rapid French/Italian, medium crust or crust to taste, loaf size. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Rapid rise yeast 3 teaspoons (15 ml) 2 1 [...]

Herbed Dill French Bread French / Italian Bread Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 1 1 ⁄ 4 cups (300 ml) 1 cup (250 ml) Extra virgin olive oil 3 tablespoons (45 ml) 2 tablespoons (30 ml) 1 tablespoon (15 ml) Sal[...]

Parmesan Peppercorn French Bread French / Italian Bread Cycle Delay Start T imer - Not recommended Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 4 cups (300 ml) 1 cup (250 ml) 3 ⁄ 4 cup (175 ml) Olive oil 4 tablespoons (60 ml) 3 tablespoons (45 ml) 2 1 ⁄ 4 tablespoons[...]

Pignoli Bread French / Italian Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 1 cup (250 ml) 1 cup (250 ml) Extra virgin olive oil 3 tablespoons 3 tablespoons (45 ml) 2 tablespoons (30 ml) + 2 teaspoons (55 ml) Sea salt 1 1 ?[...]

Semolina Bread with Fennel and Golden Raisins French / Italian Cycle – Medium Crust Delay Start T imer – yes, but must be present to add raisins Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 2 ⁄ 3 cups (400 ml) 1 1 ⁄ 4 cups 3 ⁄ 4 cup + 1 tablespoon (315 ml) + 2 tables[...]

Banana W alnut Loaf Quick Bread / Cake Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Buttermilk, 80°– 90°F (27°– 32°C) 1 ⁄ 2 cup (125 ml) 1 ⁄ 3 cup 1 ⁄ 4 cup (50 ml) + 1 tablespoon (90 ml) Unsalted butter , 1 ⁄ 2 - inch (1 cm) 2 ⁄ 3 cup (150 ml) 1 ⁄ 2 cup (125 ml) 1 ?[...]

Carrot Cake Bread Quick Bread / Cake Cycle Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound V egetable oil 6 tablespoons (90 ml) 4 1 ⁄ 2 tablespoons (67 ml) 3 tablespoons (45 ml) Eggs, large, at room temperature * 2 2 1 Granulated sugar 2 ⁄ 3 cup (150 ml) 1 ⁄ 2 cup (125 ml) 1 ⁄ 3 cup (75 ml) Brown sugar , packed [...]

Date Nut Bread Quick Bread / Cake Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Chopped dates 1 cup (250 ml) 3 ⁄ 4 cup (175 ml) 1 ⁄ 2 cup (125 ml) Unsalted butter , 1 ⁄ 2 -inch (1 cm) 1 ⁄ 4 cup (50 ml) 3 tablespoons (45 ml) 2 tablespoons (30 ml) pieces at room temperature Boiling [...]

Lemon Poppy Seed Bread Quick Bread / Cake Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Buttermilk (bring to room temperature) 3 ⁄ 4 cup (175 ml) 2 ⁄ 3 cup (150 ml) 1 ⁄ 2 cup (125 ml) Fresh lemon juice 1 ⁄ 4 cup (50 ml) 3 tablespoons (45 ml) 3 tablespoons (45 ml) Lemon zest 2 teas[...]

Pumpkin W alnut Bread Quick Bread / Cake Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Oil 1 ⁄ 4 cup (50 ml) 3 tablespoons (45 ml) 2 tablespoons (30 ml) Canned pumpkin 1 cup (250 ml) 3 ⁄ 4 cup (175 ml) 1 ⁄ 2 cup (125 ml) Eggs, large, at room temperature * 2 2 2 Brown sugar , packed [...]

Sour Cream Chocolate T ea Loaf Quick Bread / Cake Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk, low fat 3 ⁄ 4 cup (175 ml) 1 ⁄ 2 cup 6 tablespoons (90 ml) + 1 tablespoon (140 ml) Sour cream 2 ⁄ 3 cup (150 ml) 1 ⁄ 2 cup (125 ml) 1 ⁄ 3 cup (75 ml) Eggs, large, at room temp[...]

Zucchini Bread Quick Bread / Cake Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Oil, vegetable 1 ⁄ 2 cup (125 ml) 1 ⁄ 3 cup (75 ml) 1 ⁄ 4 cup (50 ml) Zucchini, shredded 1 cup (250 ml) 3 ⁄ 4 cup (175 ml) 1 ⁄ 2 cup (125 ml) Eggs, large, at room temperature * 2 2 2 Brown sugar , pa[...]

Nutty Low-Carb Bread Low-Carb Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 1 1 ⁄ 4 cups (300 ml) Heavy cream, 90˚F (32°C) 2 1 ⁄ 2 tablespoons (37 ml) 2 tablespoons (30 ml) Molasses 1 1 ⁄ 4 tablespoons (19 ml) 1 tablespoon (15 ml) Sal[...]

Low-Carb Buttermilk Bread Low-Carb Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Buttermilk, 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 1 3 ⁄ 4 cups (425 ml) Honey 1 1 ⁄ 4 tablespoons (19 ml) 1 tablespoon (15 ml) Salt 3 ⁄ 4 teaspoon (4 ml) 1 ⁄ 2 teaspoon (2 ml) Whole wheat flour 1 1 ?[...]

Low-Carb Cinnamon Bread Low-Carb Cycle / Delay Start T imer- No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Low-carb vanilla yogurt 1 1 ⁄ 4 cups (300 ml) 1 cup (250 ml) Heavy cream 2 1 ⁄ 2 tablespoons (37 ml) 2 tablespoons (30 ml) Molasses 1 tablespoon 1 tablespoon (15 ml) + 1 teaspoon (20 ml) Salt 3 ⁄ 4 teaspoon (4 ml) 1 ⁄ 2[...]

Low-Carb Molasses Bread Low-Carb Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cup (375 ml) 1 1 ⁄ 4 cups (300 ml) Heavy cream 2 1 ⁄ 2 tablespoons (37 ml) 2 tablespoons (30 ml) Molasses 1 1 ⁄ 4 tablespoons (19 ml) 1 tablespoons (15 ml) Salt 3 ⁄ 4 te[...]

Low-Carb Seed Bread Low-Carb Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds W ater , 80°– 90°F (27°– 32°C) 1 cup 1 cups (250 ml) + 4 tablespoons (310 ml) Heavy cream, 90°F (32°C) 4 tablespoons (60 ml) 2 tablespoons (30 ml) Splenda ® sweetener 1 tablespoon 1 tablespoons (15 ml) 1 teaspoon (20 ml[...]

Lower-Carb Bacon and Cheese Bread Low-Carb Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds W ater , 80°– 90°F (27°– 32°C) 1 cup 1 1 ⁄ 4 cups (300 ml) + 2 tablespoons (280 ml) Part-skim ricotta cheese 8 tablespoons (120 ml) 6 tablespoons (90 ml) Salt 1 ⁄ 2 teaspoon (2 ml) 1 ⁄ 2 teaspoon (2 ml)[...]

Cheesy Gluten-Free Loaf Gluten-Free Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Lowfat milk, 80°– 90°F (27°– 32°C) 1 3 ⁄ 4 cups (425 ml) 1 1 ⁄ 2 cups (375 ml) Olive oil 3 tablespoons (45 ml) 2 tablespoons (30 ml) Eggs, large, at room temperature * 2 2 Honey 3 tablespoons (45 ml) 2 tablespoo[...]

Gluten-Free Apple, Cheddar , W alnut Bread Gluten-Free Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Lowfat milk, 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 1 cup + 1 tablespoon (265 ml) Unsalted butter , 1 ⁄ 2 - inch (1 cm) pieces at room temperature 2 tablespoons (30 ml) 1 1 ⁄ 2 tablespo[...]

Gluten-Free Hazelnut Bread Gluten-Free Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Lowfat milk, 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 1 cup + 1 tablespoon (265 ml) Unsalted butter , 1 ⁄ 2 - inch (1 cm) 4 tablespoons (60 ml) 3 tablespoons (45 ml) pieces at room temperature Maple syrup [...]

Gluten-Free Molasses W alnut Bread Gluten-Free Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Lowfat milk, 80°– 90°F (27°– 32°C) 1 3 ⁄ 4 cups (425 ml) 1 1 ⁄ 3 cups (325 ml) Unsalted butter , 1 ⁄ 2 - inch (1 cm) 4 tablespoons (60 ml) 3 tablespoons (45 ml) pieces at room temperature Molasses 4[...]

Gluten-Free Nut and Seed Bread Gluten-Free Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Lowfat milk, 80°– 90°F (27°– 32°C) 1 3 ⁄ 4 cups (425 ml) 1 1 ⁄ 3 cups (325 ml) Unsalted butter , 1 ⁄ 2 - inch (1 cm) pieces at room temperature 4 tablespoons (60 ml) 3 tablespoons (45 ml) Molasses 4 tab[...]

Gluten-Free Rye Bread Gluten-Free Cycle / Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Lowfat milk, 80°– 90°F (27°– 32°C) 2 cups (500 ml) 1 1 ⁄ 2 cups (375 ml) Unsalted butter , 1 ⁄ 2 - inch (1 cm) pieces at room temperature 4 tablespoons (60 ml) 3 tablespoons (45 ml) Eggs, large, at room temperatur[...]

French Bread Baguettes Dough / Pizza Dough Cycle Delay Start T imer – Y es Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Ingredients (3 loaves) (2 loaves) (1 or 2 loaves) W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 1 1 ⁄ 8 cups (275 ml) 3 ⁄ 4 cup (175 ml) Salt 2 teaspoons (10 ml) 1 1 ⁄ 2 teaspoons (7 ml[...]

Bread-Machine Brioche Dough/Pizza Dough Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk, regular or lowfat, 80°– 90°F (27°– 32°C) 1 ⁄ 2 cup (125 ml) 1 ⁄ 3 cup (75 ml) 1 ⁄ 4 cup (50 ml) Eggs, large, at room temperature * 4 3 2 Unsalted butter , cut in 1 ⁄ 2 - inch piec[...]

Cheddar Breadsticks Dough / Pizza Dough Cycle Delay Start T imer- yes Ingredients Large – 40-45 sticks Medium – 30 sticks Small – 25 sticks W ater , 80°– 90°F (27°– 32°C) 1 cup (250 ml) 3 ⁄ 4 cup (175 ml) 1 ⁄ 2 cup (125 ml) Olive oil 6 tablespoons (90 ml) 1 ⁄ 3 cup (75 ml) 1 ⁄ 4 cup (50 ml) Salt 2 teaspoons (10 ml) 1 1 ⁄ 2 t[...]

Sweet Potato Cloverleaf Rolls Dough/Pizza Dough Cycle Delay Start T imer - No Ingredients 2 lbs. Dough – 18 rolls 1 1 ⁄ 2 lbs. Dough – 12 rolls 1 lb. Dough – 8 rolls Sweet potato, peeled and cubed mashed) 12–14 ounces (336 g – 392 g) 8–10 ounces (224 g – 280 g) 6–8 ounces (168 g – 224 g) [1 cup (250 ml) mashed] [ 3 ⁄ 4 cup (17[...]

Molasses Whole Wheat Rolls with Currants and Pecans Dough / Pizza Dough Cycle Delay Start T imer - No Ingredients 2 lbs. Dough – 16 rolls 1 1 ⁄ 2 lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls Milk, lowfat 1 ⁄ 2 cup 1 ⁄ 2 cup (125 ml) 7 tablespoons (105 ml) + 2 tablespoons (155 ml) W ater , 80°– 90°F (27°– 32°C) 1 ⁄ 2 cup 1 ?[...]

Pizza Dough Dough/Pizza Dough Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 3 cups (325 ml) 1 cup (250 ml) 2 ⁄ 3 cup (150 ml) Honey or sugar 1 teaspoon (5 ml) 3 ⁄ 4 teaspoon (4 ml) 1 ⁄ 2 teaspoon (2 ml) Salt (sea or kosher) 2 teaspoon[...]

Herb Focaccia Dough / Pizza Dough Cycle / Delay Start T imer - Y es Ingredients for crust Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 2 cups (375 ml) 1 1 ⁄ 8 cups (275 ml) 3 ⁄ 4 cup (175 ml) Extra virgin olive oil 3 tablespoons (45 ml) 2 tablespoons + 1 teaspoon (35 ml) 1 1 ⁄[...]

Soft Pretzels Dough/Pizza Dough Cycle Delay Start T imer - Y es Ingredients Large – 16 pretzels Medium – 12 pretzels Small – 8 pretzels W ater , 80°– 90°F (27°– 32°C) 1 1 ⁄ 4 cups (300 ml) 1 cup (250 ml) 3 ⁄ 4 cup (175 ml) Salt 1 tablespoon 2 teaspoons (10 ml) 1 1 ⁄ 2 teaspoons (7 ml) + 1 ⁄ 4 cup (65 ml) Brown sugar , firmly p[...]

Whole Wheat Kalamata Bread Dough / Pizza Dough Cycle / Delay Start T imer - No Ingredients 2 lbs. Dough – 16 rolls 1 1 ⁄ 2 lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls Milk, 80°– 90°F (27°– 32°C) 1 ⁄ 2 cup + 2 tablespoons (155 ml) 1 ⁄ 2 cup (125 ml) 6 tablespoons (90 ml) W ater , 80°– 90°F (27°– 32°C) 7 1 ⁄ 2 tablesp[...]

Garlic, Herb, and Cheese Knots Dough / Pizza Dough Cycle Delay Start T imer - No Ingredients 2 lbs. Dough – 16 rolls 1 1 ⁄ 2 lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls Garlic, chopped 2 cloves 2 cloves 2 cloves Italian herb seasoning blend 2 teaspoons (10 ml) 2 teaspoons (10 ml) 2 teaspoons (10 ml) W ater 1 1 ⁄ 3 cups (325 ml) 1 cup ([...]

Onion Rye Rolls Dough / Pizza Dough Cycle Delay Start T imer - No Ingredients 2 lbs. Dough – 16 rolls 1 1 ⁄ 2 lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls Buttermilk 3 ⁄ 4 cup (175 ml) 9 tablespoons (135 ml) 6 tablespoons (90 ml) W ater , 80°– 90°F (27°– 32°C) 1 ⁄ 2 cup (125 ml) 6 tablespoons (90 ml) 1 ⁄ 4 cup (50 ml) Molass[...]

Peanut Butter and Chocolate Rolls Dough/Pizza Dough Cycle Delay Start T imer – Not recommended (can substitute dry milk; see T ips and Hints, page 15 of Instructions) Ingredients 16 rolls 12 rolls 8 rolls Lowfat milk, 80°– 90°F (27°– 32°C) 1 cup (250 ml) 3 ⁄ 4 cup (175 ml) 1 ⁄ 2 cup (125 ml) Peanut butter , crunchy or creamy 1 ⁄ 2 c[...]

Cinnamon Swirl Rolls Dough / Pizza Dough Cycle Delay Start T imer – No (contains raw eggs and fresh milk) Ingredients 24 cinnamon swirl rolls 18 cinnamon swirl rolls 12 cinnamon swirl rolls Lowfat milk, warmed to 80°– 90°F (27°– 32°C) 2 ⁄ 3 cup (150 ml) 1 ⁄ 2 cup (125 ml) 1 ⁄ 3 cup (75 ml) Eggs, large, at room temperature * 3 2 1 Un[...]

completed remove dough and punch to deflate. For large and medium recipes, divide into 2 equal portions. Let rest 10 minutes. Place the filling ingredients in a small bowl and stir with a whisk until well blended; reserve. Lightly coat 2 ten-inch (25 cm) round/2 nine-inch (22 cm) round/1 ten-inch (25 cm) round cake pan(s) with cooking spray and res[...]

Basic Sweet Dough Dough/Pizza Dough Delay Start T imer – No (contains fresh dairy products and eggs) Ingredients 2 pounds dough 1 1 ⁄ 2 pounds dough 1 pound dough Eggs, large, at room temperature * 3 2 1 W ater , 80°– 90°F (27°– 32°C) 1 ⁄ 4 cup 6 tablespoons (90 ml) 4 1 ⁄ 2 tablespoons (67 ml) + 3 1 ⁄ 2 tablespoons (102 ml) Sour c[...]

Apricot Cheese Danish Braid Ingredients 2 pounds = 2 Danish Braids 1 1 ⁄ 2 pounds = 1 Braid 1 pound = 1 Braid Basic Sweet Dough, page 63 Cream cheese, cut in 1 ⁄ 2 -inch (1 cm) 8 ounces (224 g) 6 ounces (168 g) 4 ounces (1 12 g) pieces, at room temperature Granulated sugar 1 ⁄ 4 cup (50 ml) 3 tablespoons (45 ml) 2 tablespoons (30 ml) Cornstar[...]

Artisan Dough Cycle When using the Artisan Dough cycle, please remember that for this cycle, the liquids and other ingredients should be cool. Follow the temperature recommendations of the recipe. It is also important that the unit not be in a sunny , warm place while the Artisan Dough cycle is being used. The idea is to have long, cool rises to de[...]

Artisan Focaccia/Pizza Artisan Dough Cycle Ingredients About 1 1 ⁄ 2 pounds dough W ater , 60°– 70°F (15°– 21°C) 1 1 ⁄ 2 cups (375 ml) Sea salt 2 1 ⁄ 2 teaspoons (12 ml) Honey 2 teaspoons (10 ml) Bread flour 3 1 ⁄ 2 cups (875 ml) Semolina flour 1 ⁄ 2 cup (125 ml) Y east, active dry , instant or bread machine 2 teaspoons (10 ml) Pl[...]

Buttermilk Whole Wheat W alnut Boule Artisan Dough Cycle / Time Delay - No Ingredients for 24-hour poolish (starter) Large 2 3 ⁄ 4 pounds W ater – cool 1 ⁄ 2 cup (125 ml) Active dry or instant yeast 1 ⁄ 2 teaspoon (2 ml) Bread flour 1 ⁄ 2 cup (125 ml) Whole wheat flour 1 ⁄ 3 cup (75 ml) Place ingredients in a medium mixing bowl and stir[...]

Divide the dough into 2 pieces. Shape each piece into a round. With the dough cupped in your hands, roll, seamed edges down, on the counter until the underside is smooth. Place on baking sheets lined with parchment and cover boules with plastic. Allow to rest for about 30 to 40 minutes until the boules have about doubled in size. Dust dough round w[...]

Cranberry Pistachio Boule Artisan Dough Cycle Ingredients 2 Pounds W ater , 60°– 70°F (15°– 21°C) 1 1 ⁄ 3 cups (325 ml) Maple syrup (not pancake syrup) 3 tablespoons (45 ml) W alnut or almond oil 2 tablespoons (30 ml) Salt 2 teaspoons (10 ml) Bread flour 1 3 ⁄ 4 cups (425 ml) Whole wheat flour 1 3 ⁄ 4 cups (425 ml) Y east, active dry [...]

Hazelnut and Apricot Artisan Loaf Artisan Dough Cycle Ingredients About 2 pounds dough W ater , 60°– 70°F (15°– 21°C) 1 1 ⁄ 2 cups (375 ml) Sea salt 2 teaspoons (10 ml) Honey 1 tablespoon (15 ml) Bread flour 2 1 ⁄ 8 cups (525 ml) Whole wheat flour 1 ⁄ 2 cup (125 ml) Barley flour 1 ⁄ 2 cup (125 ml) Y east, active dry , or instant 2 1[...]

Semolina Loaf Artisan Dough Cycle Ingredients About 2 pounds dough W ater , 60°– 70°F (15°– 21°C) 2 cups (500 ml) Olive oil 3 tablespoons (45 ml) Sea salt 1 1 ⁄ 2 teaspoons (7 ml) Granulated sugar 4 teaspoons (20 ml) Bread flour 2 cups (500 ml) Semolina flour 2 cups (500 ml) Vital wheat gluten 4 teaspoons (20 ml) Y east, active dry , or i[...]

Challah Loaf Sweet Breads Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound W ater 1 cup (250 ml) 3 ⁄ 4 cup (175 ml) 1 ⁄ 2 cup + 2 tablespoons (155 ml) Unsalted butter , 1 ⁄ 2 - inch (1 cm) 1 ⁄ 3 cup 1 ⁄ 3 cup (75 ml) 1 ⁄ 4 cup (50 ml) pieces at room temperature + 2 tablespoons [...]

Panettone Loaf Sweet Breads Cycle / Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk 2 ⁄ 3 cup (150 ml) 1 ⁄ 2 cup (125 ml) 1 ⁄ 3 cup (75 ml) Unsalted butter , 1 ⁄ 2 - inch (1 cm) 1 ⁄ 3 cup (75 ml) 1 ⁄ 4 cup (50 ml) 2 tablespoons (30 ml) pieces at room temperature Eggs, large, at[...]

Rich Raisin Loaf Sweet Breads Cycle / Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk 2 ⁄ 3 cup (150 ml) 1 ⁄ 2 cup (125 ml) 1 ⁄ 3 cup (75 ml) Unsalted butter , 1 ⁄ 2 - inch (1 cm) 1 ⁄ 2 cup (125 ml) 1 ⁄ 4 cup (50 ml) 2 tablespoons (30 ml) pieces at room temperature Eggs, large,[...]

Stollen Loaf Sweet Breads Cycle / Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk, lowfat 1 cup (250 ml) 3 ⁄ 4 cup (175 ml) 3 ⁄ 4 cup (175 ml) Unsalted butter , 1 ⁄ 2 - inch (1 cm) 1 ⁄ 3 cup 1 ⁄ 3 cup (75 ml) 1 ⁄ 4 cup (50 ml) pieces at room temperature + 2 tablespoons (105 ml)[...]

T o prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads, medium crust, loaf size. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Rapid rise yeast 3 teaspoons (15 ml) 2 1 ⁄ 2 teaspoons (12 ml[...]

Sally Lunn Bread Sweet Breads Cycle / Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Evaporated lowfat milk, 80°– 90°F (27°– 32°C) 1 ⁄ 2 cup (125 ml) 1 ⁄ 3 cup (75 ml) 1 ⁄ 4 cup (50 ml) Eggs, large, at room temperature * 4 3 2 Unsalted butter , 1 ⁄ 2 - inch (1 cm) 6 tablespoons[...]

“Apple Pie” Bread Sweet Breads Cycle / Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk, lowfat, 80°– 90°F (27°– 32°C) 1 cup (250 ml) 3 ⁄ 4 cup + 2 tablespoons (205 ml) 1 ⁄ 2 cup + 1 tablespoon (140 ml) Eggs, large, at room temperature * 3 2 1 Unsalted butter , 1 ⁄ 2 - inc[...]

“Chocolate Chip Cookie” Bread Sweet Breads Cycle / Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk, lowfat, 80°– 90°F (27°– 32°C) 3 ⁄ 4 cup (175 ml) 9 tablespoons (135 ml) 6 tablespoons (90 ml) Eggs, large, at room temperature * 3 2 1 V anilla extract 1 1 ⁄ 2 teaspoons (7 m[...]

Cranberry Sauce Makes 2 cups (500 ml) 3 cups (750 ml) fr esh or frozen cranberries, rinsed (remove and discar d any stems) 1 cup (250 ml) granulated sugar 1 ⁄ 2 cup (125 ml) cranberry juice 1 1 ⁄ 2 teaspoons (7 ml) pure vanilla extract 1 teaspoon (5 ml) grated orange zest Place the cranberries, sugar , juice, vanilla, and zest in a medium bowl.[...]

T omato Chutney Makes about 4 cups (1 L) 1 can (14 – 15 ounce) diced tomatoes, with juices 6 ounces finely chopped [ 1 ⁄ 4 -inch (0.5 cm)] onion [about 1 cup (250 ml)] 5 ounces finely chopped [ 1 ⁄ 4 -inch (0.5 cm)] green pepper [1 cup (250 ml)] 1 cup (250 ml) packed light br own sugar 2 ⁄ 3 cup (150 ml) diced [ 1 ⁄ 4 -inch (0.5 cm)] appl[...]

Peach, Mango, Papaya and Apricot Jam Makes about 3 cups (750 ml) 1 cup (250 ml) diced [ 1 ⁄ 2 -inch (1.25 cm)] peaches 1 cup (250 ml) diced [ 1 ⁄ 2 -inch (1.25 cm)] mango 1 cup (250 ml) diced [ 1 ⁄ 2 -inch (1.25 cm)] papaya 1 ⁄ 2 cup (125 ml) dried apricots, cut in quarters 1 1 ⁄ 4 cups (300 ml) granulated sugar 3 tablespoons (45 ml) fr e[...]

Pear and Ginger Preserves Makes 2 cups (500 ml) 1 pound (500 g) thinly sliced pears (weigh after peeling and coring) 1 cup (250 ml) granulated sugar 1 ⁄ 4 cup (50 ml) powdered pectin 3 tablespoons (45 ml) fr esh lemon juice 2-3 tablespoons (30 - 45 ml) candied ginger bits (to taste) 1 teaspoon (5 ml) grated fr esh lemon zest 1 ⁄ 4 teaspoon (1 m[...]

Plum Cassis Jam Makes about 3 cups (750 ml) 2 pounds (1 kg) plums, pitted and cut into 1 ⁄ 4 -inch (0.5 cm) slices 3 ⁄ 4 cup (175 ml) granulated sugar 1 ⁄ 3 cup (75 ml) crème de cassis liqueur 1 ⁄ 4 cup (50 ml) fresh lemon juice 1 package [1.75 ounce (50 g)] powder ed pectin 1 teaspoon (5 ml) cinnamon Place the sliced plums, sugar , cassis[...]

Tips and Hints for Last-Minute Loaves When making Last-Minute Loaves it is important to remember a few things: These breads are best consumed within 2 hours after preparing. Allow the bread to cool before cutting to allow the structure to develop properly . Or allow to remain in the Bread Maker for the 60-Minute Keep W arm cycle before serving. Whe[...]

Last-Minute White Loaf Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds W ater , 100°F (40°C) 1 1 ⁄ 2 cups (375 ml) 1 1 ⁄ 8 cups (275 ml) V egetable oil or melted unsalted butter 1 tablespoon (15 ml) 2 1 ⁄ 4 teaspoons (1 1 ml) Salt 2 teaspoons (10 ml) 1 1 ⁄ 2 teaspoons (7 ml) Sugar 2 teaspoons (10 ml) 1 1 ⁄ 2 teaspoons (7 ml) [...]

Last-Minute “Pesto” Loaf Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds W ater , 100°F (40°C) 1 1 ⁄ 2 cups (375 ml) 1 1 ⁄ 8 cups (275 ml) Extra virgin olive oil 2 tablespoons (30 ml) 2 1 ⁄ 4 teaspoons (1 1 ml) Granulated sugar 2 teaspoons (10 ml) 1 1 ⁄ 2 teaspoons (7 ml) Salt 1 1 ⁄ 2 teaspoons (7 ml) 1 1 ⁄ 8 teaspoons [...]

Salsa and Cheese Last-Minute Loaf Makes 1 loaf, about 2 pounds Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Prepared (purchased – medium heat) salsa, 1 3 ⁄ 4 cups (425 ml) 1 1 ⁄ 4 cups + 1 tablespoon (315 ml) warmed to 100°F (40°C) Flavorful olive oil 3 tablespoons (45 ml) 2 tablespoons + 1 teaspoon (35 ml) Grated sharp or ext[...]

Last-Minute Corn Loaf Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Canned creamed corn 1 1 ⁄ 4 cups (300 ml) 7 ⁄ 8 cup (200 ml) Lowfat milk 1 ⁄ 2 cup (125 ml) 1 ⁄ 3 cup (75 ml) Unsalted butter , 1 ⁄ 2 - inch (1.25 cm) 2 tablespoons (30 ml) 4 1 ⁄ 2 teaspoons (22 ml) pieces at room temperature Granulated sugar 2 teaspoons (1[...]

Last-Minute Cinnamon Raisin Y ogurt Bread Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Fat-free plain yogurt 3 ⁄ 4 cup (175 ml) 1 ⁄ 2 cup + 1 tablespoon (140 ml) Lowfat milk 3 ⁄ 4 cup (175 ml) 1 ⁄ 2 cup + 1 tablespoon (140 ml) Unsalted butter , 1 ⁄ 2 - inch (1.25 cm) 2 tablespoons (30 ml) 4 1 ⁄ 2 teaspoons (22 ml) pieces a[...]

W ARRANTY Three-Y ear Limited W arranty This warranty supersedes all previous warranties on the Cuisinart ™ Convection Bread Maker . This warranty is available to consumers only . Y ou are a consumer if you own a Cuisinart ™ Convection Bread Maker that was purchased at retail for personal, family , or household use. This warranty is not availab[...]

11 3 Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever . T ry some of our other countertop appliances and cookware, and Savor the Good Life ® . www .cuisinart.ca Coffeemakers Food Processors T oaster Ovens Waf fle Irons Cookware Ice Cream Makers © 2005 Cuisinart Cuisinart ® is a registe[...]