Cuisinart CBK-210 User Manual - Page 14
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TIPS AND HINTS INGREDIENTS The most important rule of making bread: Use exact measurements. This is the key to successful bread baking. For the most consistent results, use a digital scale to weigh ingredients for the recipes in this booklet, since even a tablespoon of flour or water can change the final quality of the item. The recipes included with this bread maker have all ingredients listed by both weight and volume, but we recommend to always weigh ingredients. When measuring wet ingredients via volume, use only liquid measuring cups with clearly marked measurements on the side. Always measure on a flat surface and view the measuring cup at eye level to make sure the amount of liquid is exact. If measuring dry ingredients by volume, always give a good stir of the dry ingredients before measuring. When ready to measure, fill a dry measuring cup with a spoon and then level off the top of the cup with the back of a knife or a spatula. Never use the cup to scoop the ingredients directly from container. Do not pack down, unless otherwise noted. Most recipes require all ingredients to be at room temperature, unless otherwise noted. Always use fresh, top quality ingredients. MEASUREMENTS, CAPACITIES, AND SUBSTITUTIONS In general, a 2-cup white flour (all purpose or bread) 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 mix-ins, they may weigh more. You should not use more than 4½ cups all-purpose/bread/whole wheat flour total in the bread machine. If you are adapting a recipe, and your mathematical measurements become an odd amount, such as half an egg, whisk your egg well and then measure out half. A large egg is generally equal to about ¼ cup. Don't be tempted to omit ingredients, even when they're in amounts as small as ¹⁄8 teaspoon. Baking is chemistry, and changing the formula by even this small amount can change the final product significantly. AUTOMATIC MIX-IN DISPENSER The Automatic Mix-in Dispenser holds up to ¾ cup of your favorite mix-ins. We recommend that you roughly chop nuts, dried or fresh fruit (if larger than a dried cherry), and larger herbs. If using ingredients that are fresh (as in not dry in nature or touch), toss in flour or cornstarch to aid in the dispensing process. When preparing 2 pound loaves, we recommend that you close the Automatic Mix-In Dispenser door after the mix-in tone has sounded, even if no mix-ins are being used. BREAD PAN CARE If preparing gluten-free, low carb, or cake/quick breads, lightly coat the bread pan and paddle with a flavorless oil, such as vegetable or grapeseed. Do not use canned nonstick cooking spray as it may reduce the effectiveness of the nonstick coating over time. Scrape down the pan if ingredients are sticking to the sides. KNEADING/MIXING PROCESS While the Cuisinart® Custom Convection Bread Maker provides a hands-off process, we recommend checking on the dough as it is going through the first kneading/mixing process. This first step of the kneading will make it clear if the dough needs additional water (it is not mixing in all of the dry ingredients fully), flour (it is very sticky, not really kneading well), or just needs to be scraped down (often the case with gluten free, low carb, and cake/quick breads). Add just 1 teaspoon at a time of either water or the appropriate flour if either of those issues is occurring. The mixing/kneading process will not be affected by opening the lid to check in on the dough. When making traditional yeasted breads, it's good to press your finger into the dough a couple of times. If it feels too dense, add an additional teaspoon or two of water to the pan. If the dough sticks to your finger then add a teaspoon of flour. These steps early on will lead to a better loaf in the end! Ambient temperature and humidity affect bread-maker baking, and these factors can be the reason for inconsistent results. On a humid day, you may need additional flour. Pay attention to the dough during the first 14