Cuisinart CBK-200 CBK-200 Manual - Page 51
Gluten-Free Rye Bread
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Gluten-Free Rye Bread Gluten-Free Cycle Delay Start Timer - No Ingredients Lowfat milk, 80°- 90°F Unsalted butter, 1⁄2-inch pieces at room temperature Eggs, large, at room temperature * Cider vinegar Orange zest Salt Brown rice flour Garfava flour Cornstarch Potato starch Sorghum flour Quinoa flour Brown sugar, packed Caraway seeds Xanthan gum Gelatin Yeast, active dry, instant or bread machine Large - 2 pounds 2 cups 4 tablespoons 2 1 teaspoon 1 teaspoon 2 teaspoons 1 cup 1 cup 1⁄2 cup 1⁄2 cup 1⁄2 cup 1⁄4 cup 1⁄4 cup 5 teaspoons 21⁄2 teaspoons 3⁄4 teaspoon 21⁄4 teaspoons Medium - 11⁄2 pounds 11⁄2 cups 3 tablespoons 2 3⁄4 teaspoon 3⁄4 teaspoon 11⁄2 teaspoons 3⁄4 cup 3⁄4 cup 1⁄3 cup 1⁄3 cup 1⁄3 cup 2 tablespoons 2 tablespoons 11⁄2 tablespoons 2 teaspoons 1⁄2 teaspoon 21⁄4 teaspoons Add the milk, butter, eggs and cider vinegar to the bread pan fitted with the kneading paddle. Stir the remaining ingredients together, except for the yeast, in a separate mixing bowl to incorporate and then add to the bread pan. Add the yeast to the bread pan last. Place the bread pan in the Cuisinart™ Convection Bread Maker. Press Menu and select Gluten Free. Select dough size. Press Start to mix, knead, rise and bake. While the dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is completed, remove from bread pan and place on wire rack to cool completely for best slicing results. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. Nutritional information per serving (1 ounce): Calories 87 (26% from fat) • carb. 13g • pro. 3g • fat 3g • sat. fat 1g • chol. 23mg • sod. 163mg • calc. 29mg • fiber 2g 48