Cuisinart CBK-110 User Manual - Page 13

perishable ingredients in your bread recipe, you may then use the Delay Start Timer feature. It is also important to keep yeast separate from salt if using Delay Start Timer feature - add salt with the liquids and the yeast last, on top of the flour and other dry ingredients. Nuts and seeds, raisins and other dried fruits, shredded cheeses, chocolate morsels, and any other additions to the dough should be added when the Add-In signal sounds, except for the Cake program. For a more uniform loaf of bread, remove the dough when you hear the Remove Paddle signal, then remove the kneading paddle and reshape the dough into a neat loaf. This will ensure a more uniformly shaped loaf of bread, particularly with the smaller 1- and 1½-pound loaves. Use the Whole Wheat program when baking breads containing not only whole-wheat flour, but other heavy flours that will require a longer knead and rise - for example, pumpernickel bread. All breads slice best when allowed to cool for a minimum of 30 minutes (preferably longer) before slicing. For cake/quick breads, spray the bottom and halfway up the sides of the bread pan with cooking spray before adding ingredients, to assist in release. Loosen the loaf with a heatproof plastic spatula before turning out. If bread bakes over the bread pan handle, let it cool, then remove bread from pan in unit. Amounts/Sizes/Ingredients For white breads and any recipe calling for a white flour, the best flour to use is unbleached, all-purpose flour. Doughs made using the Artisan program should use bread flour, which has a higher protein makeup. A general formula for a 1½-pound bread machine loaf is: 3 cups flour, 1 to 1¼ cups liquid, 1 to 1½ teaspoons salt, 1 to 2 teaspoons sugar, 1 to 1½ teaspoons yeast. Use this as your basic formula and make adjustments from there. In general, a 2-cup flour recipe will produce a loaf that is about 1 pound, a 3-cup flour recipe will produce a loaf that is about 1½ pounds, and a 4-cup flour recipe will produce a loaf that is about 2 pounds. Some recipes will have slightly larger or smaller amounts of flour for each size, and with mixins, they may weigh more than their specified weight. You should not use more than 4½ cups 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, whisk your egg well and then measure out half. A large egg is generally equal to about ¼ cup. It is important to measure ingredients accurately - do not be tempted to omit small amounts such as 1/8 teaspoon. Baking is chemistry, and changing the formula by even this small amount can change the final product significantly. For Higher Altitudes Flour is drier at higher altitude levels and will absorb more liquid, so use less flour in the recipe. Pay attention to the dough as it mixes and kneads - if it appears dry, add more of the same liquid used in the recipe. Doughs prepared and baked at higher altitude levels will tend to rise faster - use about 1/3 less yeast to help counteract this phenomenon. Adding less sugar (where applicable) also helps in producing the proper dough and bread. Reduce sugar or sweetner by about ¼. Also, adding a little more salt will retard the yeast action and promote slower, more even rising. Add no more than ¼ teaspoon of additional salt. Start with one of these changes to determine the best results. BREAD MAKER PANTRY To be able to prepare breads quickly and easily in your Cuisinart® Compact Automatic Bread Maker, we suggest keeping some basics on hand. Depending on the types of breads you and your family prefer, you may also want to have some of the other items readily available. Not all the ingredients listed are in the recipes, but can be added to improve taste and texture. Storing Ingredients Flours and other bread-making ingredients are prone to rancidity and should be stored properly. It is best to buy them in smaller quantities and purchase as needed. Many flours can be stored at room temperature, but 13