Cuisinart CBK-200 CBK-200 Manual - Page 79

Sally Lunn Bread Sweet Breads Cycle Delay Start Timer - No Ingredients Evaporated lowfat milk, 80°- 90°F Eggs, large, at room temperature * Large - 2 pounds 1⁄2 cup 4 Medium - 11⁄2 pounds 1⁄3 cup 3 Small - 1 pound 1⁄4 cup 2 Unsalted butter, 1⁄2- inch pieces at room temperature Granulated sugar Salt Bread flour 6 tablespoons 1⁄4 cup 1 teaspoon 4 cups 41⁄2 tablespoons 3 tablespoons 3⁄4 teaspoon 3 cups 3 tablespoons 2 tablespoons 1⁄2 teaspoon 2 cups Nonfat dry milk Yeast, active dry, instant or bread machine 1⁄4 cup 2 teaspoons 3 tablespoons 11⁄2 teaspoons 2 tablespoons 1 teaspoon Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place in the Cuisinart™ Convection Bread Maker. Press Menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake. If desired, when pause tone sounds, remove dough and paddle. Shape dough into a ball 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. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads, medium crust, 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 101 (26% from fat) • carb. 15g • pro. 4g • fat 3g • sat. fat 2g • chol. 32mg • sod. 91mg • calc. 27mg • fiber 0g 76