Cuisinart CBK-110 Recipe - Page 7

Semolina Bread with Fennel & Golden Raisins French Program Delay Start Timer - Yes, but must be present to add raisins Ingredients Water, room temperature Kosher salt Fennel seeds Granulated sugar Semolina flour Unbleached, all-purpose flour Yeast, active dry, instant or bread machine Golden raisins Large 2-pound loaf 12⁄3 cups 2 teaspoons 2 teaspoons 1 teaspoon 3 cups 1 cup 1½ teaspoons ¾ cup Medium 1½-pound loaf 1¼ cups + 1 tablespoon 1½ teaspoons 1½ teaspoons ¾ teaspoon 2¼ cups ¾ cup 1¼ teaspoons ⁄2 3 cup Small 1-pound loaf ¾ cup + 2 tablespoons 1 teaspoon 1 teaspoon ½ teaspoon 1½ cups ½ cup 1 teaspoon ½ cup 1. Put all ingredients (except for the raisins), in the order listed, into bread pan fitted with the kneading paddle. Secure bread pan into the Cuisinart® Bread Maker. 2. Press the PROG button to select the French program. Select desired Loaf Size. Press START/STOP to begin the bread-making process. 3. When the add-in signal sounds, add the raisins. If desired, when paddle signal sounds, press START/STOP to pause the unit; remove dough and kneading paddle, reshape dough and replace in bread pan. Press START/STOP to continue. 4. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing. Nutritional information per serving (2-ounce slice): Calories 106 (3% from fat) • carb. 23g • pro. 3g • fat 1g • sat. fat 0g • chol. 0mg • sod. 192mg • calc. 7mg • fiber 1g To Prepare Using the Ultra-Fast Program (1- and 1½-pound loaves only) Prepare ingredients for the 1- or 1½-pound loaf, replacing the yeast with 1¾ teaspoons of rapid rise yeast for the 1-lb. loaf, or 2½ teaspoons of rapid rise yeast for the 1½-lb. loaf. Secure the bread pan into the unit and select the Ultra-Fast program. Press START/STOP to begin the bread-making process and then continue to Step 3 in recipe above. 12 Basic Whole Wheat Bread Whole Wheat Program Delay Start Timer - Yes Ingredients Large 2-pound loaf Medium 1½-pound loaf Water, room temperature 1¼ cups 1 cup Kosher salt 1¼ teaspoons 1 teaspoon Unsalted butter, room temperature, 2½ tablespoons 2 tablespoons cut into ½-inch pieces Granulated sugar 2 tablespoons 1½ tablespoons Whole-wheat flour 2½ cups 2 cups Unbleached, all-purpose flour 1½ cups 1 cup + 2 tablespoons Rye flour 2 tablespoons 1½ tablespoons Yeast, active dry, instant or bread machine 1 tablespoon 2¼ teaspoons Small 1-pound loaf ¾ cup ¾ teaspoon 1½ tablespoons 1 tablespoon 1½ cups ¾ cup + 2 tablespoons 1 tablespoon 2 teaspoons 1. Put all ingredients, in the order listed, into bread pan fitted with the kneading paddle. Secure bread pan into the Cuisinart® Bread Maker. 2. Press the PROG button to select the Whole Wheat program. Select desired Crust Color and Loaf Size. Press START/STOP to begin the bread-making process. 3. If desired, when paddle signal sounds, press START/STOP to pause the unit; remove dough and kneading paddle, reshape dough and replace in bread pan. Press START/STOP to continue. 4. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing. Nutritional information per serving (2-ounce slice): Calories 77 (20% from fat) • carb. 13g • pro. 2g • fat 1g • sat. fat 1g • chol. 3mg • sod. 127mg • calc. 10mg • fiber 2g To Prepare Using the Ultra-Fast Program (1- and 1½-pound loaves only) Prepare ingredients for the 1- or 1½-pound loaf, replacing the yeast with 1¾ teaspoons of rapid rise yeast for the 1-lb. loaf, or 2½ teaspoons of rapid rise yeast for the 1½-lb. loaf. Secure the bread pan into the unit and select the Ultra-Fast program. Press START/STOP to begin the bread-making process and then continue to Step 3 in recipe above. 13