Cuisinart CBK-210 User Manual - Page 52

JALAPEÑO CORNBREAD Cake Program | Delay Start Timer: No INGREDIENTS Vegetable oil Dough/Batter Low-fat buttermilk, room temperature Unsalted butter, room temperature, cut into ½-inch pieces Eggs, large, room temperature Unbleached all-purpose flour Cornmeal (medium or fine) Granulated sugar Baking powder Baking soda Kosher salt Mix-Ins Fresh jalapeño, finely chopped Sweet pickled jalapeño slices ONE SIZE For coating pan 1¾ cups (424g) 8 tablespoons (1 stick) (113g) 2 1½ cups (210g) 1½ cups (172g) 2 tablespoons (25g) 1½ teaspoons (5g) ½ teaspoon (2g) ½ teaspoon (3g) 1 ½ cup 1. Using a pastry brush or a paper towel, lightly coat the bread pan and paddle with vegetable oil. 2. Put all the dough/batter ingredients in the order listed in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Custom Convection Bread Maker. Put the mix-ins in the Automatic Mix-in Dispenser. 3. Press Menu to select the Cake program. Press Confirm to confirm choices and then press Start/Stop/Pause to begin the program. During the knead cycle, peek in the unit to see if the pan needs to be scraped down. If so, press Start/Stop/Pause to pause the unit and scrape the sides, especially the corners of the pan, very well. Press Start/Stop/Pause to resume the program. 4. When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely before slicing. Nutritional information per serving (based on 12 servings): Calories 208 (38% from fat) • Carb. 27g • Pro. 6g • Fat 9g • Sat. fat 5g • Chol. 53mg • Sod. 373mg • Calc. 66mg • Fiber 2g 52