Cuisinart CBK-200 CBK-200 Manual - Page 25

French Bread Loaf French/Italian Bread Cycle Delay Start Timer - Yes Ingredients Water, 80°- 90°F Salt Bread flour Yeast, active dry, instant or bread machine Large - 2 pounds 11⁄2 cups 11⁄2 teaspoons 4 cups 21⁄4 teaspoons Medium - 11⁄2 pounds 11⁄4 cups + 1 tablespoon 11⁄4 teaspoons 31⁄2 cups 21⁄4 teaspoons Small - 1 pound 1 cup + 1 tablespoon 3⁄4 teaspoon 2 cups + 6 tablespoons 2 teaspoons Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection Bread Maker. Press Menu and select French/Italian. Press Crust and select Light or Medium crust (to taste). Press Loaf and select dough Size. Press Start to mix, knead, rise and bake. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. To 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 - 11⁄2 pounds Small - 1 pound Rapid rise yeast 3 teaspoons 21⁄2 teaspoons 2 teaspoons Vital wheat gluten (optional) 2 teaspoons 11⁄2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce): Calories 69 (4% from fat) • carb. 14g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 123mg • calc. 3mg • fiber 0g 22