Cuisinart CBK-200 CBK-200 Manual - Page 29

Herbed Dill French Bread French/Italian Bread Cycle Delay Start Timer - Yes Ingredients Water, 80°- 90°F Extra virgin olive oil Salt Bread flour Dried dill weed Yeast, active dry, instant or bread machine Large - 2 pounds 11⁄2 cups 3 tablespoons 11⁄4 teaspoons 4 cups 3 teaspoons 21⁄4 teaspoons Medium - 11⁄2 pounds 11⁄4 cups 2 tablespoons 1 teaspoon 31⁄4 cups 2 teaspoons 21⁄4 teaspoons Small - 1 pound 1 cup 1 tablespoon 3⁄4 teaspoon 2 cups + 6 tablespoons 11⁄2 teaspoons 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 Medium. 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 78 (17% from fat) • carb. 14g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 99mg • calc. 5mg • fiber 1g 26