Page 2 - IMPORTANT SAFEGUARDS
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always befollowed including the following: 1. READ ALL INSTRUCTIONS, PRODUCT LABELS AND WARNINGS BEFORE USING THIS BREAD MAKER. 2. Do not touch hot surfaces; carry the unit by handles. Always use oven mitts when h...
Page 3 - PARTS AND FEATURES
2 SPECIAL CORD SET INSTRUCTIONS NOTICE This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug will fit in a polarized outlet onlyone way. If the plug does not fit fully in the outlet, reverse the plug. If it stilldoes not fit, contact...
Page 4 - BEFORE FIRST USE; CONTROL PANEL; OPERATING INSTRUCTIONS
BEFORE FIRST USE Remove all packaging and any promotional labels or stickers from your breadmaker. Be sure that all parts (page 2) of your new bread maker have beenunpacked before discarding any packaging materials. You may want to keepthe box and packing materials for use at a later date. Before us...
Page 6 - POWER FAILURE BACKUP
10. Press Start to begin baking process. An indicator arrow on the LCD will indicate the current function: Preheat, Knead, Rise, Bake, Keep Warm. The first knead cycle will actually mix the basic ingredients. Three kneads are standard for most bread settings. The first knead is a few minutes, follow...
Page 7 - PROGRAM OPTIONS
PROGRAM OPTIONS Select from these Bread/Dough Cycles: 1. White Bread Light (1 LB) 2. White Bread Light (1.5 LB) 3. White Bread Light (2 LB) 4. White Bread Medium (1 LB) 5. White Bread Medium (1.5 LB) 6. White Bread Medium (2 LB) 7. White Bread Dark (1 LB) 8. White Bread Dark (1.5 LB) 9. White Bread ...
Page 9 - TYPES OF BREAD
TYPES OF BREAD White – The white bread cycle uses primarily white flour. Whole wheat bread – Whole wheat bread is a yeast bread that is made with a significant portion of whole wheat flour (50% or more), rather than with allwhite bread flour. Breads made from whole wheat flour are more nutritiousbec...
Page 10 - CYCLES OF BREAD MAKING; AUDIBLE TONES
Note: During jam cycle, tones will sound at 5 minutes and 10 minutes intoprogram, as a recommendation to clear sides of the pan with a spatula. Last-minute Loaf – The Last-Minute Loaf is a fast bake cycle, which goes through kneading, rising and baking in approximately an hour. Mix-ins mustbe added ...
Page 11 - -TIMETABLE FOR THE CUISINART; CONVECTION BREAD MAKER
10 -TIMETABLE FOR THE CUISINART TM CONVECTION BREAD MAKER NO. Cycle Crust Size Preheat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake Total Keep Warm Mix-ins Remove Paddle 1 White Light 1.0LB 0MIN 3MIN 31MIN 26MIN 15SEC 25MIN 15SEC 55MIN 37M 2:57 60 2:37 1:32 1.5LB 0MIN 3MIN 31MIN 26MIN 1...
Page 14 - MEASURING INGREDIENTS; MEASUREMENT/CONVERSION CHART
13 NO. Cycle Crust Size Pre-Heat Knead 1 Knead 2 Rise 1 Knead 3 Rise 2 Knead 4 Rise 3 Bake Total Keep Warm Mix-ins Remove Paddle 15 Last Minute Loaf Medium 1.5LB 0MIN 1MIN 10MIN 0MIN 0SEC 0MIN 0SEC 11MIN 37M 0:59 60 N/A 0:48 2.0LB 0MIN 1MIN 10MIN 0MIN 0SEC 0MIN 0SEC 14MIN 40M 1:05 60 1:02 0:54 16 Ba...
Page 17 - TROUBLESHOOTING
You should not use more than 5 cups flour total in the bread machine. If you are adapting a recipe, and your mathematical measurements becomesomething odd such as half of an egg, use a small egg as a replacement forhalf. A large egg is generally equal to about 1 ⁄ 4 cup. It is important to measure i...
Page 18 - BREAD MAKER PANTRY
ERROR CODES HHH or EEE with continuous beeps: Please contact your nearby service center. E00 or E01 (with 3 beeps when started): E00 indicates ambient temperature is too low (-20°C) to bake bread. E01 indicates the temperature of the bread maker is too high to bake bread. This usually occurs when tr...
Page 19 - GLUTEN-FREE INGREDIENTS
are more flavorful, and if a recipe specifies their use, we suggest using therecommended salt. Self-Rising Flour – This flour would not be used in a bread machine. Self-rising flour is an all-purpose flour to which leavener (baking powder) andsalt have been added. In traditional baking it is most of...
Page 23 - Ingredients
Last-Minute Cinnamon Raisin Y ogurt Bread Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Fat-free plain yogurt 3 ⁄ 4 cup 1 ⁄ 2 cup + 1 tablespoon Lowfat milk 3 ⁄ 4 cup 1 ⁄ 2 cup + 1 tablespoon Unsalted butter , 1 ⁄ 2 -inch pieces at room temperature 2 tablespoons 4 1 ⁄ 2 teaspoons Brown sugar ...
Page 24 - Last-Minute Corn Loaf
Last-Minute Corn Loaf Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Canned creamed corn 1 1 ⁄ 4 cups 7 ⁄ 8 cup Lowfat milk 1 ⁄ 2 cup 1 ⁄ 3 cup Unsalted butter , 1 ⁄ 2 -inch pieces at room temperature 2 tablespoons 4 1 ⁄ 2 teaspoons Granulated sugar 2 teaspoons 1 1 ⁄ 2 teaspoons Salt 1 teaspoo...
Page 25 - Salsa and Cheese Last-Minute Loaf
Salsa and Cheese Last-Minute Loaf Makes 1 loaf, about 2 pounds Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Prepared (purchased – medium heat) salsa, 1 3 ⁄ 4 cups 1 1 ⁄ 4 cups + 1 tablespoon warmed to 100°F Flavorful olive oil 3 tablespoons 2 tablespoons + 1 teaspoon Grated sharp or extra-sh...
Page 26 - Last-Minute “Pesto” Loaf
Last-Minute “Pesto” Loaf Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Water , 100°F 1 1 ⁄ 2 cups 1 1 ⁄ 8 cups Extra virgin olive oil 2 tablespoons 2 1 ⁄ 4 teaspoons Granulated sugar 2 teaspoons 1 1 ⁄ 2 teaspoons Salt 1 1 ⁄ 2 teaspoons 1 1 ⁄ 8 teaspoons Bread flour 4 1 ⁄ 4 cups 3 cups + 1 1 ⁄...
Page 27 - Last-Minute White Loaf
Last-Minute White Loaf Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Water , 100°F 1 1 ⁄ 2 cups 1 1 ⁄ 8 cups V egetable oil or melted unsalted butter 1 tablespoon 2 1 ⁄ 4 teaspoons Salt 2 teaspoons 1 1 ⁄ 2 teaspoons Sugar 2 teaspoons 1 1 ⁄ 2 teaspoons Bread flour 4 cups 3 cups Vital wheat glu...
Page 28 - Tips and Hints for Last-Minute Loaves
Tips and Hints for Last-Minute Loaves When making Last-Minute Loaves it is important to remember a few things: These breads are best consumed within 2 hours after preparing. Allow the bread to cool before cutting to allow the structure to develop properly . Or allow to remain in the Bread Maker for ...
Page 29 - Plum Cassis Jam; Cherry Bounce Jam
83 Plum Cassis Jam Makes about 3 cups 2 pounds plums, pitted and cut into 1 ⁄ 4 -inch slices 3 ⁄ 4 cup granulated sugar 1 ⁄ 3 cup crème de cassis liqueur 1 ⁄ 4 cup fresh lemon juice 1 package (1.75 ounce) powdered pectin 1 teaspoon cinnamon Place the sliced plums, sugar, cassis, lemon juice, pectin,...
Page 30 - Pear and Ginger Preserves; Blueberry Lime Jam
82 Pear and Ginger Preserves Makes 2 cups 1 pound thinly sliced pears (weigh after peeling and coring) 1 cup granulated sugar 1 ⁄ 4 cup powdered pectin 3 tablespoons fresh lemon juice 2-3 tablespoons candied ginger bits (to taste) 1 teaspoon grated fresh lemon zest 1 ⁄ 4 teaspoon powdered ginger Pla...
Page 31 - Strawberry Rhubarb Jam
81 Peach, Mango, Papaya and Apricot Jam Makes about 3 cups 1 cup (8 ounces) diced ( 1 ⁄ 2 -inch) peaches 1 cup (6 ounces) diced ( 1 ⁄ 2 -inch) mango 1 cup (6 ounces) diced ( 1 ⁄ 2 -inch) papaya 1 ⁄ 2 cup (4 ounces) dried apricots, cut in quarters 1 1 ⁄ 4 cups granulated sugar 3 tablespoons fresh lem...
Page 32 - T omato Chutney; T art Pink Grapefruit Marmalade
80 T omato Chutney Makes about 4 cups 1 can (14– 15 ounce) diced tomatoes, with juices 6 ounces finely chopped ( 1 ⁄ 4 -inch) onion (about 1 cup) 5 ounces finely chopped ( 1 ⁄ 4 -inch) green pepper (1 cup) 1 cup packed light brown sugar 2 ⁄ 3 cup diced ( 1 ⁄ 4 -inch) apple 1 ⁄ 2 cup golden raisins 1...
Page 33 - Cranberry Sauce; “Berried” Applesauce
79 Cranberry Sauce Makes 2 cups 3 cups fresh or fr ozen cranberries, rinsed (remove and discar d any stems) 1 cup granulated sugar 1 ⁄ 2 cup cranberry juice 1 1 ⁄ 2 teaspoons pure vanilla extract 1 teaspoon grated orange zest Place the cranberries, sugar, juice, vanilla, and zest in a medium bowl. S...
Page 34 - “Chocolate Chip Cookie” Bread
78 “Chocolate Chip Cookie” Bread Sweet Breads Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk, lowfat, 80°–90°F 3 ⁄ 4 cup 9 tablespoons 6 tablespoons Eggs, large, at room temperature* 3 2 1 V anilla extract 1 1 ⁄ 2 teaspoons 1 1 ⁄ 8 teaspoons 3...
Page 35 - “Apple Pie” Bread
77 “Apple Pie” Bread Sweet Breads Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk, lowfat, 80°–90°F 1 cup 3 ⁄ 4 cup + 2 tablespoons 1 ⁄ 2 cup + 1 tablespoon Eggs, large, at room temperature* 3 2 1 Unsalted butter , 3 tablespoons 2 tablespoons +...
Page 36 - Sally Lunn Bread
76 Sally Lunn Bread Sweet Breads Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Evaporated lowfat milk, 80°–90°F 1 ⁄ 2 cup 1 ⁄ 3 cup 1 ⁄ 4 cup Eggs, large, at room temperature* 4 3 2 Unsalted butter , 6 tablespoons 4 1 ⁄ 2 tablespoons 3 tablespoons...
Page 37 - Stollen Loaf
75 Stollen Loaf Sweet Breads Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk, lowfat 1 cup 3 ⁄ 4 cup 3 ⁄ 4 cup Unsalted butter , 1 ⁄ 3 cup + 2 tablespoons 1 ⁄ 3 cup 1 ⁄ 4 cup 1 ⁄ 2 -inch pieces at room temperature Eggs, large, at room temperatu...
Page 38 - Rich Raisin Loaf
Rich Raisin Loaf Sweet Breads Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk 2 ⁄ 3 cup 1 ⁄ 2 cup 1 ⁄ 3 cup Unsalted butter , 1 ⁄ 2 cup 1 ⁄ 4 cup 2 tablespoons 1 ⁄ 2 -inch pieces at room temperature Eggs, large, at room temperature* 2 2 1 Salt ...
Page 39 - Panettone Loaf
73 Panettone Loaf Sweet Breads Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk 2 ⁄ 3 cup 1 ⁄ 2 cup 1 ⁄ 3 cup Unsalted butter , 1 ⁄ 3 cup 1 ⁄ 4 cup 2 tablespoons 1 ⁄ 2 -inch pieces at room temperature Eggs, large, at room temperature* 2 2 1 Oran...
Page 40 - Challah Loaf
Challah Loaf Sweet Breads Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water 1 cup 3 ⁄ 4 cup 1 ⁄ 2 cup + 2 tablespoons Unsalted butter , 1 ⁄ 3 cup + 2 tablespoons 1 ⁄ 3 cup 1 ⁄ 4 cup 1 ⁄ 2 -inch pieces at room temperature Eggs, large, at room tem...
Page 41 - Semolina Loaf
Semolina Loaf Artisan Dough Cycle Ingredients About 2 pounds dough Water , 60°–70°F 2 cups Olive oil 3 tablespoons Sea salt 1 1 ⁄ 2 teaspoons Granulated sugar 4 teaspoons Bread flour 2 cups Semolina flour 2 cups Vital wheat gluten 4 teaspoons Y east, active dry , or instant 2 teaspoons Place all ing...
Page 43 - Cranberry Pistachio Boule
Cranberry Pistachio Boule Artisan Dough Cycle Ingredients 2 Pounds Water , 60°–70°F 1 1 ⁄ 3 cups Maple syrup (not pancake syrup) 3 tablespoons Walnut or almond oil 2 tablespoons Salt 2 teaspoons Bread flour 1 3 ⁄ 4 cups Whole wheat flour 1 3 ⁄ 4 cups Y east, active dry , or instant 2 1 ⁄ 4 teaspoons...
Page 45 - Buttermilk Whole Wheat Walnut Boule; Large 2
67 Buttermilk Whole Wheat Walnut Boule Artisan Dough Cycle Time Delay - No Ingredients for 24-hour poolish (starter) Large 2 3 ⁄ 4 pounds Water – cool 1 ⁄ 2 cup Active dry or instant yeast 1 ⁄ 2 teaspoon Bread flour 1 ⁄ 2 cup Whole wheat flour 1 ⁄ 3 cup Place ingredients in a medium mixing bowl and ...
Page 46 - Artisan Focaccia/Pizza
Artisan Focaccia/Pizza Artisan Dough Cycle Ingredients About 1 1 ⁄ 2 pounds dough Water , 60°–70°F 1 1 ⁄ 2 cups Sea salt 2 1 ⁄ 2 teaspoons Honey 2 teaspoons Bread flour 3 1 ⁄ 2 cups Semolina flour 1 ⁄ 2 cup Y east, active dry , instant or bread machine 2 teaspoons Place all ingredients, in the order...
Page 47 - Rustic Baguette
65 Artisan Dough Cycle When using the Artisan Dough cycle, please remember that for this cycle, the liquids and other ingredients should be cool. Follow the temperature recommendations of the recipe. It is also important that the unit not be in a sunny , warm place while the Artisan Dough cycle is b...
Page 48 - Apricot Cheese Danish Braid; V anilla Glaze
Apricot Cheese Danish Braid Ingredients 2 pounds = 2 Danish Braids 1 1 ⁄ 2 pounds = 1 Braid 1 pound = 1 Braid Basic Sweet Dough, page 63 Cream cheese, cut in 1 ⁄ 2 -inch pieces, 8 ounces 6 ounces 4 ounces at room temperature Granulated sugar 1 ⁄ 4 cup 3 tablespoons 2 tablespoons Cornstarch 2 tablesp...
Page 49 - Basic Sweet Dough
Basic Sweet Dough Dough/Pizza Dough Delay Start T imer – No (contains fresh dairy products and eggs) Ingredients 2 pounds dough 1 1 ⁄ 2 pounds dough 1 pound dough Eggs, large, at room temperature* 3 2 1 Water , 80°–90°F 1 ⁄ 4 cup + 3 1 ⁄ 2 tablespoons 6 tablespoons 4 1 ⁄ 2 tablespoons Sour cream 6 t...
Page 50 - Cream Cheese Frosting; Ingredients 2
Place the milk, eggs, unsalted butter, granulated sugar , salt, vanilla, flour, cornstarch, and yeast in the bread pan fitted wi th the kneading paddle. Place the bread pan in the Cuisinart ™ Convection Bread Maker. Select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. Whe...
Page 51 - Cinnamon Swirl Rolls; Filling
Cinnamon Swirl Rolls Dough/Pizza Dough Cycle Delay Start T imer – No (contains raw eggs and fresh milk) Ingredients 2 1 ⁄ 2 pounds dough = 24 cinnamon swirl rolls Lowfat milk, warmed to 80°–90°F 2 ⁄ 3 cup 1 ⁄ 2 cup 1 ⁄ 3 cup Eggs, large, at room temperature* 3 2 1 Unsalted butter , cut in 1 ⁄ 2 -inc...
Page 52 - Peanut Butter and Chocolate Rolls
Peanut Butter and Chocolate Rolls Dough/Pizza Dough Cycle Delay Start T imer – Not recommended (can substitute dry milk; see T ips and Hints, page 15 of Instructions) Ingredients 16 rolls 12 rolls 8 rolls Lowfat milk, 80°–90°F 1 cup 3 ⁄ 4 cup 1 ⁄ 2 cup Peanut butter , crunchy or creamy 1 ⁄ 2 cup 1 ⁄...
Page 53 - Onion Rye Rolls
59 Onion Rye Rolls Dough/Pizza Dough Cycle Delay Start T imer - No Ingredients 2 lbs. Dough – 16 rolls 1 1 ⁄ 2 lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls Buttermilk 3 ⁄ 4 cup 9 tablespoons 6 tablespoons Water , 80°–90°F 1 ⁄ 2 cup 6 tablespoons 1 ⁄ 4 cup Molasses 2 1 ⁄ 2 tablespoons 2 tablespoons...
Page 55 - Whole Wheat Kalamata Bread
57 Whole Wheat Kalamata Bread Dough/Pizza Dough Cycle Delay Start T imer - No Ingredients 2 lbs. Dough – 16 rolls 1 1 ⁄ 2 lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls Milk, 80°–90°F 1 ⁄ 2 cup + 2 tablespoons 1 ⁄ 2 cup 6 tablespoons Water , 80°–90°F 7 1 ⁄ 2 tablespoons 6 tablespoons 4 1 ⁄ 2 tablesp...
Page 56 - Soft Pretzels
Soft Pretzels Dough/Pizza Dough Cycle Delay Start T imer - Y es Ingredients Large – 16 pretzels Medium – 12 pretzels Small – 8 pretzels Water , 80°–90°F 1 1 ⁄ 4 cups 1 cup 3 ⁄ 4 cup Salt 1 tablespoon + 1 ⁄ 4 cup 2 teaspoons 1 1 ⁄ 2 teaspoons Brown sugar , firmly packed 1 tablespoon + 1 teaspoon 1 ta...
Page 57 - Herb Focaccia
Herb Focaccia Dough/Pizza Dough Cycle Delay Start T imer - Y es Ingredients for crust Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 1 ⁄ 2 cups 1 1 ⁄ 8 cups 3 ⁄ 4 cup Extra virgin olive oil 3 tablespoons 2 tablespoons + 1 teaspoon 1 1 ⁄ 2 tablespoons Italian herb blend 1...
Page 58 - Pizza Dough
Pizza Dough Dough/Pizza Dough Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 1 ⁄ 3 cups 1 cup 2 ⁄ 3 cup Honey or sugar 1 teaspoon 3 ⁄ 4 teaspoon 1 ⁄ 2 teaspoon Salt (sea or kosher) 2 teaspoons 1 1 ⁄ 2 teaspoons 1 teaspoon Extra...
Page 59 - Molasses Whole Wheat Rolls with Currants and Pecans
Molasses Whole Wheat Rolls with Currants and Pecans Dough/Pizza Dough Cycle Delay Start T imer - No Ingredients 2 lbs. Dough – 16 rolls 1 1 ⁄ 2 lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls Milk, lowfat 1 ⁄ 2 cup + 2 tablespoons 1 ⁄ 2 cup 7 tablespoons Water , 80°–90°F 1 ⁄ 2 cup + 2 tablespoons 1 ⁄...
Page 60 - Sweet Potato Cloverleaf Rolls
Sweet Potato Cloverleaf Rolls Dough/Pizza Dough Cycle Delay Start T imer - No Ingredients 2 lbs. Dough – 18 rolls 1 1 ⁄ 2 lbs. Dough – 12 rolls 1 lb. Dough – 8 rolls Sweet potato, peeled and cubed 12–14 ounces (1 cup mashed) 8–10 ounces ( 3 ⁄ 4 cup mashed) 6–8 ounces ( 1 ⁄ 2 cup mashed) Reserved coo...
Page 61 - Cheddar Breadsticks
Cheddar Breadsticks Dough/Pizza Dough Cycle Delay Start T imer- yes Ingredients Large – 40-45 sticks Medium – 30 sticks Small – 25 sticks Water , 80°–90°F 1 cup 3 ⁄ 4 cup 1 ⁄ 2 cup Olive oil 6 tablespoons 1 ⁄ 3 cup 1 ⁄ 4 cup Salt 2 teaspoons 1 1 ⁄ 2 teaspoons 3 ⁄ 4 teaspoon Granulated sugar 1 teaspo...
Page 62 - Bread-Machine Brioche
Bread-Machine Brioche Dough/Pizza Dough Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk, regular or lowfat, 80°–90°F 1 ⁄ 2 cup 1 ⁄ 3 cup 1 ⁄ 4 cup Eggs, large, at room temperature* 4 3 2 Unsalted butter , cut in 1 ⁄ 2 -inch pieces, 8 tablespoon...
Page 63 - French Bread Baguettes; Large – 2 pounds
French Bread Baguettes Dough/Pizza Dough Cycle Delay Start T imer – Y es Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Ingredients (3 loaves) (2 loaves) (1 or 2 loaves) Water , 80°–90°F 1 1 ⁄ 2 cups 1 1 ⁄ 8 cups 3 ⁄ 4 cup Salt 2 teaspoons 1 1 ⁄ 2 teaspoons 1 teaspoon Granulated sugar 1 te...
Page 64 - Gluten-Free Rye Bread
Gluten-Free Rye Bread Gluten-Free Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Lowfat milk, 80°–90°F 2 cups 1 1 ⁄ 2 cups Unsalted butter , 1 ⁄ 2 -inch pieces at room temperature 4 tablespoons 3 tablespoons Eggs, large, at room temperature* 2 2 Cider vinegar 1 te...
Page 65 - Gluten-Free Nut and Seed Bread
47 Gluten-Free Nut and Seed Bread Gluten-Free Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Lowfat milk, 80°–90°F 1 3 ⁄ 4 cups 1 1 ⁄ 3 cups Unsalted butter , 1 ⁄ 2 -inch pieces at room temperature 4 tablespoons 3 tablespoons Molasses 4 tablespoons 3 tablespoons E...
Page 66 - Gluten-Free Molasses Walnut Bread
Gluten-Free Molasses Walnut Bread Gluten-Free Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Lowfat milk, 80°–90°F 1 3 ⁄ 4 cups 1 1 ⁄ 3 cups Unsalted butter , 1 ⁄ 2 -inch pieces at room temperature 4 tablespoons 3 tablespoons Molasses 4 tablespoons 3 tablespoons E...
Page 67 - Gluten-Free Hazelnut Bread
45 Gluten-Free Hazelnut Bread Gluten-Free Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Lowfat milk, 80°–90°F 1 1 ⁄ 2 cups 1 cup + 1 tablespoon Unsalted butter , 1 ⁄ 2 -inch pieces at room temperature 4 tablespoons 3 tablespoons Maple syrup (not pancake syrup) 4 ...
Page 69 - Cheesy Gluten-Free Loaf
43 Cheesy Gluten-Free Loaf Gluten-Free Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Lowfat milk, 80°–90°F 1 3 ⁄ 4 cups 1 1 ⁄ 2 cups Olive oil 3 tablespoons 2 tablespoons Eggs, large, at room temperature* 2 2 Honey 3 tablespoons 2 tablespoons Cider vinegar 1 teas...
Page 70 - Lower-Carb Bacon and Cheese Bread
Lower-Carb Bacon and Cheese Bread Low-Carb Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Water , 80°–90°F 1 cup + 2 tablespoons 1 1 ⁄ 4 cups Part-skim ricotta cheese 8 tablespoons 6 tablespoons Salt 1 ⁄ 2 teaspoon 1 ⁄ 2 teaspoon Whole wheat flour 3 ⁄ 4 cup 1 ⁄ 2 ...
Page 72 - Low-Carb Molasses Bread
Low-Carb Molasses Bread Low-Carb Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Water , 80°–90°F 1 1 ⁄ 2 cups 1 1 ⁄ 4 cups Heavy cream 2 1 ⁄ 2 tablespoons 2 tablespoons Molasses 1 1 ⁄ 4 tablespoons 1 tablespoon Salt 3 ⁄ 4 teaspoon 1 ⁄ 2 teaspoon Whole wheat flour ...
Page 73 - Low-Carb Cinnamon Bread
Low-Carb Cinnamon Bread Low-Carb Cycle Delay Start T imer- No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Low-carb vanilla yogurt 1 1 ⁄ 4 cups 1 cup Heavy cream 2 1 ⁄ 2 tablespoons 2 tablespoons Molasses 1 tablespoon + 1 teaspoon 1 tablespoon Salt 3 ⁄ 4 teaspoon 1 ⁄ 2 teaspoon Whole wheat f...
Page 74 - Low-Carb Buttermilk Bread
Low-Carb Buttermilk Bread Low-Carb Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Buttermilk, 80°–90°F 1 1 ⁄ 2 cups 1 3 ⁄ 4 cups Honey 1 1 ⁄ 4 tablespoons 1 tablespoon Salt 3 ⁄ 4 teaspoon 1 ⁄ 2 teaspoon Whole wheat flour 1 1 ⁄ 4 cups 1 cup Vital wheat gluten 2 ⁄ 3...
Page 76 - Zucchini Bread
Zucchini Bread Quick Bread/Cake Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Oil, vegetable 1 ⁄ 2 cup 1 ⁄ 3 cup 1 ⁄ 4 cup Zucchini, shredded 1 cup 3 ⁄ 4 cup 1 ⁄ 2 cup Eggs, large, at room temperature* 2 2 2 Brown sugar , packed 1 ⁄ 2 cup 1 ⁄ 3 cu...
Page 77 - Sour Cream Chocolate T ea Loaf
Sour Cream Chocolate T ea Loaf Quick Bread/Cake Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk, lowfat 3 ⁄ 4 cup 1 ⁄ 2 cup + 1 tablespoon 6 tablespoons Sour cream 2 ⁄ 3 cup 1 ⁄ 2 cup 1 ⁄ 3 cup Eggs, large, at room temperature* 2 2 1 Granulated...
Page 78 - Pumpkin Walnut Bread
Pumpkin Walnut Bread Quick Bread/Cake Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Oil 1 ⁄ 4 cup 3 tablespoons 2 tablespoons Canned pumpkin 1 cup 3 ⁄ 4 cup 1 ⁄ 2 cup Eggs, large, at room temperature* 2 2 2 Brown sugar , packed 1 cup 3 ⁄ 4 cup 1 ⁄...
Page 79 - Lemon Poppy Seed Bread
Lemon Poppy Seed Bread Quick Bread/Cake Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Buttermilk (bring to room temperature) 3 ⁄ 4 cup 2 ⁄ 3 cup 1 ⁄ 2 cup Fresh lemon juice 1 ⁄ 4 cup 3 tablespoons 3 tablespoons Lemon zest 2 teaspoons 2 teaspoons 2...
Page 80 - Date Nut Bread
Date Nut Bread Quick Bread/Cake Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Chopped dates 1 cup 3 ⁄ 4 cup 1 ⁄ 2 cup Unsalted butter , 1 ⁄ 4 cup 3 tablespoons 2 tablespoons 1 ⁄ 2 -inch pieces at room temperature Boiling water 1 cup 3 ⁄ 4 cup 1 ⁄ ...
Page 81 - Carrot Cake Bread
Carrot Cake Bread Quick Bread/Cake Cycle Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound V egetable oil 6 tablespoons 4 1 ⁄ 2 tablespoons 3 tablespoons Eggs, large, at room temperature* 2 2 1 Granulated sugar 2 ⁄ 3 cup 1 ⁄ 2 cup 1 ⁄ 3 cup Brown sugar , packed 1 ⁄ 3 cup 1 ⁄ 4 cup...
Page 82 - Banana Walnut Loaf
Banana Walnut Loaf Quick Bread/Cake Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Buttermilk, 80°–90°F 1 ⁄ 2 cup 1 ⁄ 3 cup + 1 tablespoon 1 ⁄ 4 cup Unsalted butter , 1 ⁄ 2 -inch pieces 2 ⁄ 3 cup 1 ⁄ 2 cup 1 ⁄ 3 cup at room temperature Eggs, large,...
Page 83 - Semolina Bread with Fennel and Golden Raisins
Semolina Bread with Fennel and Golden Raisins French/Italian Cycle – Medium Crust Delay Start T imer – yes, but must be present to add raisins Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 2 ⁄ 3 cups 1 1 ⁄ 4 cups + 1 tablespoon 3 ⁄ 4 cup + 2 tablespoon Sea s...
Page 84 - Pignoli Bread
Pignoli Bread French/Italian Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 1 ⁄ 2 cups 1 cup 1 cup Extra virgin olive oil 3 tablespoons + 2 teaspoons 3 tablespoons 2 tablespoons Sea salt 1 1 ⁄ 4 teaspoons 1 teaspoon 3 ⁄ 4 teasp...
Page 85 - Parmesan Peppercorn French Bread
Parmesan Peppercorn French Bread French/Italian Bread Cycle Delay Start T imer - Not recommended Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 1 ⁄ 4 cups 1 cup 3 ⁄ 4 cup Olive oil 4 tablespoons 3 tablespoons 2 1 ⁄ 4 tablespoons Salt 1 1 ⁄ 4 teaspoons 1 teasp...
Page 86 - Herbed Dill French Bread
Herbed Dill French Bread French/Italian Bread Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 1 ⁄ 2 cups 1 1 ⁄ 4 cups 1 cup Extra virgin olive oil 3 tablespoons 2 tablespoons 1 tablespoon Salt 1 1 ⁄ 4 teaspoons 1 teaspoon 3 ⁄ 4 ...
Page 88 - Country French Loaf with Olives and Rosemary
Country French Loaf with Olives and Rosemary French/Italian Bread Cycle Delay Start T imer – Y es, but must be present to add olives Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 1 ⁄ 2 cups + 2 tablespoons 1 1 ⁄ 4 cups 3 ⁄ 4 cup + 1 tablespoon Extra virgin o...
Page 89 - Rustic Italian Loaf
Rustic Italian Loaf French/Italian Bread Cycle Delay Start T imer – Y es, but must be present to add sesame seeds Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 1 ⁄ 2 cups 1 cup 3 ⁄ 4 cup Extra virgin olive oil 2 tablespoons 1 1 ⁄ 2 tablespoons 1 tablespoon S...
Page 90 - French Bread Loaf
French Bread Loaf French/Italian Bread Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 1 ⁄ 2 cups 1 1 ⁄ 4 cups + 1 tablespoon 1 cup + 1 tablespoon Salt 1 1 ⁄ 2 teaspoons 1 1 ⁄ 4 teaspoons 3 ⁄ 4 teaspoon Bread flour 4 cups 3 1 ⁄ ...
Page 91 - Gruyère and Walnut Wheat Bread
Gruyère and Walnut Wheat Bread Whole Wheat Cycle Delay Start T imer – Y es, but must be present to add nuts and cheese Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 1 ⁄ 2 cups 1 1 ⁄ 8 cups 3 ⁄ 4 cup Walnut oil 2 tablespoons 1 1 ⁄ 2 tablespoons 1 tablespoon G...
Page 93 - Pumpernickel Raisin Bread
Pumpernickel Raisin Bread Whole Wheat Cycle Delay Start T imer – Y es, but must be present to add raisins/caraway seeds Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 1 ⁄ 4 cups 3 ⁄ 4 cup + 3 tablespoons 1 ⁄ 2 cup + 2 tablespoons Molasses 1 ⁄ 4 cup 3 tablespo...
Page 94 - Wheat Bran Bread
Wheat Bran Bread Whole Wheat Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 1 ⁄ 4 cups 1 cup 1 cup + 1 tablespoon Salt 1 1 ⁄ 4 teaspoons 1 teaspoon 3 ⁄ 4 teaspoon Unsalted butter , 1 1 ⁄ 2 tablespoons 1 tablespoon 3 ⁄ 4 tablesp...
Page 95 - Whole Grain Whole Wheat Bread
Whole Grain Whole Wheat Bread Whole Wheat Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 1 ⁄ 2 cups 1 1 ⁄ 4 cups 1 cup + 1 tablespoon Unsalted butter , 1 1 ⁄ 4 tablespoons 1 tablespoon 3 ⁄ 4 tablespoon 1 ⁄ 2 -inch pieces at room ...
Page 96 - T rue 100% Whole Wheat Bread
T rue 100% Whole Wheat Bread Whole Wheat Bread Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 1 ⁄ 4 cups 1 cup + 1 tablespoon 1 cup Salt 1 1 ⁄ 4 teaspoons 1 teaspoon 3 ⁄ 4 teaspoon Honey 2 tablespoons 1 1 ⁄ 2 tablespoons 1 tabl...
Page 97 - Nutty Whole Wheat Bread
Nutty Whole Wheat Bread Whole Wheat Bread Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Buttermilk, 80°–90°F 1 1 ⁄ 4 cups 1 cup 3 ⁄ 4 cup Salt 1 teaspoon 3 ⁄ 4 teaspoon 1 ⁄ 2 teaspoon Unsalted butter , 1 1 ⁄ 2 tablespoons 1 tablespoon 1 tablespoon...
Page 98 - Multi-Grain Cereal Wheat Bread
Multi-Grain Cereal Wheat Bread Whole Wheat Bread Cycle Delay Start T imer – No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 1 ⁄ 4 cups 3 ⁄ 4 cup + 3 tablespoons 1 ⁄ 2 cup + 2 tablespoons Plain fat-free yogurt 1 ⁄ 3 cup 1 ⁄ 4 cup 2 tablespoons + 2 teaspoons ...
Page 99 - Buttermilk Whole Wheat Bread
Buttermilk Whole Wheat Bread Whole Wheat Bread Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Buttermilk, 80°–90°F 1 1 ⁄ 2 cups 1 1 ⁄ 4 cups 1 cup + 1 tablespoon Salt 1 1 ⁄ 4 teaspoons 1 teaspoon 3 ⁄ 4 teaspoon Maple syrup (not pancake syrup) 2 tab...
Page 100 - Basic Honey Whole Wheat Bread
12 Basic Honey Whole Wheat Bread Whole Wheat Bread Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 1 ⁄ 4 cups 1 cup + 1 tablespoon 1 cup Salt 1 1 ⁄ 4 teaspoons 1 teaspoon 3 ⁄ 4 teaspoon Unsalted butter , 2 1 ⁄ 2 tablespoons 2 ta...
Page 102 - Potato Bread
Potato Bread White Bread Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Potato cooking water , cooled to 80°– 90°F 3 ⁄ 4 cup 1 ⁄ 2 cup + 1 tablespoon 6 tablespoons Unsalted butter , 1 ⁄ 2 -inch pieces 2 tablespoons 1 tablespoon 1 tablespoon at room...
Page 103 - Beer Bread
Beer Bread White Bread Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 ⁄ 2 cup + 2 tablespoons 1 ⁄ 2 cup 6 tablespoons *Beer , at room temperature – may use “light” 1 ⁄ 2 cup + 2 tablespoons 1 ⁄ 2 cup 6 tablespoons Salt 1 1 ⁄ 4 ...
Page 104 - Sun-dried T omato and Mozzarella Bread
Sun-dried T omato and Mozzarella Bread White Bread Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 cup 2 ⁄ 3 cup + 1 tablespoon 1 ⁄ 2 cup + 3 tablespoons Salt 1 teaspoon 3 ⁄ 4 teaspoon 3 ⁄ 4 teaspoon Granulated sugar 1 teaspoon 3 ...
Page 105 - Blue Cheese and Olive Bread
Blue Cheese and Olive Bread White Bread Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 2 ⁄ 3 cup 1 ⁄ 2 cup 1 ⁄ 3 cup + 2 tablespoons Dry white wine, at room temperature 3 tablespoons 2 tablespoons 1 tablespoon Unsalted butter , 1 ⁄...
Page 106 - Pesto Bread
Pesto Bread White Bread Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 1 ⁄ 2 cups 1 cup 3 ⁄ 4 cup Olive oil, extra virgin 3 tablespoons 2 tablespoons 1 tablespoon Pesto 5 tablespoons 1 ⁄ 4 cup 3 tablespoons Sea salt 1 teaspoon ...
Page 107 - Rosemary Bread
Rosemary Bread White Bread Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 1 ⁄ 2 cups 3 ⁄ 4 cup 1 cup Olive oil, extra virgin 4 tablespoons 3 tablespoons 2 tablespoons Salt, sea or kosher 1 1 ⁄ 2 teaspoons 1 teaspoon 3 ⁄ 4 teasp...
Page 108 - Granola Bread
Granola Bread White Bread Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Milk, lowfat, 80°–90°F 1 1 ⁄ 4 cups 1 cup 3 ⁄ 4 cup Unsalted butter , 1 ⁄ 2 -inch pieces at room temperature 2 1 ⁄ 2 tablespoons 2 tablespoons 1 1 ⁄ 2 tablespoons Honey 2 1 ⁄ ...
Page 109 - Cinnamon Swirl Bread
3 Cinnamon Swirl Bread White Bread Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Granulated sugar 1 ⁄ 3 cup 1 ⁄ 4 cup 1 ⁄ 4 cup Cinnamon 3 ⁄ 4 tablespoon 1 ⁄ 2 tablespoon 1 ⁄ 2 tablespoon Raisins (optional) 1 1 ⁄ 4 cups 1 1 ⁄ 4 cups 1 1 ⁄ 4 cups M...
Page 110 - Oatmeal Bread
Oatmeal Bread White Bread Cycle Delay Start T imer - No Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Buttermilk, 80°–90°F 1 1 ⁄ 2 cups 1 cup 3 ⁄ 4 cup Unsalted butter , 1 ⁄ 2 -inch pieces 2 tablespoons 1 1 ⁄ 2 tablespoons 1 tablespoon at room temperature Salt 1 1 ⁄ 2 teaspoon...
Page 111 - Basic White Bread-Machine Bread
1 Basic White Bread-Machine Bread White Bread Cycle Delay Start T imer - Y es Ingredients Large – 2 pounds Medium – 1 1 ⁄ 2 pounds Small – 1 pound Water , 80°–90°F 1 1 ⁄ 2 cups 1 1 ⁄ 8 cups 3 ⁄ 4 cup Unsalted butter , 1 ⁄ 2 -inch pieces 3 tablespoons 2 tablespoons + 1 teaspoon 1 1 ⁄ 2 tablespoons at...
Page 112 - Contents
Contents White/Rapid White Bread Cycle Basic White Bread-Machine Bread 1 / Oatmeal Bread 2 / Cinnamon Swirl Bread 3 / Granola Bread 4 / Rosemary Bread 5/ Pesto Bread 6/ Blue Cheese and Olive Bread 7/ Sun-Dried T omato and Mozzarella Bread 8 / Beer Bread 9 / Potato Bread 10 / Three-Cheese Bread 1 1 W...
Page 114 - Instruction; Reci; From fabulous recipes to family favorites –
x CONVECTIONBREAD MAKER Instruction Booklet Reverse Side Reci pe Booklet From fabulous recipes to family favorites – warm fresh bread whenever you want it! 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 1
