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Cbk 200 Recipe

Cbk 200 Recipe

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Published by A Roara' Thunder

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Published by: A Roara' Thunder on May 23, 2011
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10/25/2012

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Recipe Booklet

From fabulous recipes to family favorites – warm fresh bread whenever you want it!

Instruction Booklet
Reverse Side

CONVECTION BREAD MAKER
x

Get ready to enjoy warm, fresh, homemade bread whenever you want it!
Your new Cuisinart™ Convection Bread Maker makes it easy – it will make luscious bread from raw ingredients to finished loaf, or prepare enough dough for artisan and specialty breads for baking in a traditional oven. It even lets you set the finish time for some breads up to 12 hours in advance. Decide which of our fabulous recipes you want to try, or use a family favorite. Then just add ingredients and select a menu option, crust color and loaf size. We’ll do the rest! We’ve included recipes for our Low-Carb and Gluten-Free menu options, as well as a variety of other breads, doughs and jams.

Chutneys Cranberry Sauce 79 / “Berried” Applesauce 79 / Tomato Chutney 80 / Tart Pink Grapefruit Marmalade 80 / Peach. Herb. Cheddar. Sauces. Mango. Walnut Bread 44 / Gluten-Free Hazelnut Bread 45 / Gluten-Free Molasses Walnut Bread 46 / Gluten-Free Nut and Seed Bread 47 / Gluten-Free Rye Bread 48 Dough/Pizza Dough Cycle French Bread Baguettes 49 / Bread-Machine Brioche 50 / Cheddar Breadsticks 51 / Sweet Potato Cloverleaf Rolls 52 / Molasses Whole Wheat Rolls with Currants and Pecans 53 / Pizza Dough 54 / Herb Focaccia 55 / Soft Pretzels 56 / Whole Wheat Kalamata Bread 57 / Garlic. and Cheese Knots 58 / Onion Rye Rolls 59 / Peanut Butter and Chocolate Rolls 60 / Cinnamon Swirl Rolls 61 / Cream Cheese Frosting 62 / Basic Sweet Dough 63 / Apricot Cheese Danish Braid 64 Artisan Dough Cycle Rustic Baguette 65 / Artisan Focaccia/Pizza 66 / Buttermilk Whole Wheat Walnut Boule 67 /Cranberry Pistachio Boule 69 / Hazelnut and Apricot Artisan Loaf 70 / Seminola Loaf 71 Sweet Breads Cycle Challah Loaf 72 / Panettone Loaf 73 / Rich Raisin Loaf 74 / Stollen Loaf 75 / Sally Lunn Bread 76 / “Apple Pie” Bread 77 / “Chocolate Chip Cookie” Bread 78 Jams.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 Tomato and Mozzarella Bread 8 / Beer Bread 9 / Potato Bread 10 / Three-Cheese Bread 11 Whole Wheat/Rapid Whole Wheat Bread Cycle Basic Honey Whole Wheat Bread 12 / Buttermilk Whole Wheat Bread 13 / Multi-Grain Cereal Wheat Bread 14 / Nutty Whole Wheat Bread 15 / True 100% Whole Wheat Bread 16 / Whole Grain Whole Wheat Bread 17 / Wheat Bran Bread 18 / Pumpernickel Raisin Bread 19 / Gruyère and Walnut Wheat Bread 21 French/Italian/Rapid French/Italian Bread Cycle French Bread Loaf 22 / Rustic Italian Loaf 23 / Country French with Olives and Rosemary 24 / Herbed Dill French Bread 26 / Parmesan Peppercorn French Bread 27 / Pignoli Bread 28 / Seminola Bread with Fennel and Golden Raisins 29 Quick Bread/Cake Cycle Banana Walnut Loaf 30 / Carrot Cake Bread 31 / Date Nut Bread 32 / Lemon Poppy Seed Bread 33 / Pumpkin Walnut Bread 34 / Sour Cream Chocolate Tea Loaf 35 / Zucchini Bread 36 Low-Carb Cycle Nutty Low-Carb Bread 37 / Low-Carb Buttermilk Bread 38 / Low-Carb Cinnamon Bread 39 / Low-Carb Molasses Bread 40 / Low-Carb Seed Bread 41 / Lower-Carb Bacon and Cheese Bread 42 Gluten-Free Cycle Cheesy Gluten-Free Loaf 43 / Gluten-Free Apple. Papaya and Apricot Jam 81 / Strawberry Rhubarb Jam 81 / Pear and Ginger Preserves 82 / Blueberry Lime Jam 82 / Plum Cassis Jam 83 / Cherry Bounce Jam 83 Last-Minute Loaves Tips and Hints 84 / Last-Minute White Loaf 85 / Last-Minute “Pesto” Loaf 86 / Salsa and Cheese Last-Minute Loaf 87 / Last-Minute Corn Loaf 88 / Last-Minute Cinnamon Raisin Yogurt Bread 89 .

Press Start to mix. active dry. Place the bread pan in the Cuisinart™ Convection Bread Maker. Press Loaf and select dough size. ⁄2 . 116mg • calc.Yes Ingredients Water.Basic White Bread-Machine Bread White Bread Cycle Delay Start Timer . remove dough and kneading paddle if desired. Press Menu and select White. When cycle is completed. 2g • fat 1g • sat. loaf size. knead. 16mg • fiber 0g 1 . 13g • pro. 80°– 90°F Unsalted butter. and bake. fat 1g • chol. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 1 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce): Calories 77 (17% from fat) • carb. Press Start to continue. reshape dough and replace in bread pan. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). in the order listed. Bread slices best when allowed to cool.inch pieces at room temperature 1 Large – 2 pounds 11⁄2 cups 3 tablespoons 3 teaspoons 11⁄2 teaspoons 4 cups 1 Medium – 11⁄2 pounds 11⁄8 cups 2 tablespoons + 1 teaspoon 21⁄4 teaspoons 11⁄8 teaspoons 3 cups 3 tablespoons 11⁄2 teaspoons Small – 1 pound 3 ⁄4 cup 11⁄2 tablespoons 11⁄2 teaspoons 3 Granulated sugar or honey Salt Bread flour Nonfat dry milk Yeast. Press Crust and select Medium (or to taste). When pause signal sounds. rise. 3mg • sod. remove bread from machine and transfer to wire rack to cool. To prepare using Rapid White bread cycle: Select Rapid White. medium crust or crust to taste. instant or bread machine ⁄4 teaspoon 2 cups 2 tablespoons 1 teaspoon ⁄4 cup 2 teaspoons Place all ingredients. in the bread pan fitted with the kneading paddle.

Press Menu and select White. active dry. in the order listed. 109mg • calc. Place the bread pan in the Cuisinart™ Convection Bread Maker. medium crust or crust to taste. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). To prepare using Rapid White bread cycle: Select Rapid White. When pause signal sounds. Press Loaf and select dough size. and bake. 3g • fat 1g • sat. remove bread from machine and transfer to wire rack to cool. ⁄2 . fat 1g • chol. in the bread pan fitted with the kneading paddle.inch pieces at room temperature 1 Large – 2 pounds 11⁄2 cups 2 tablespoons 11⁄2 teaspoons 2 tablespoons 4 cups 1 cup 21⁄4 teaspoons Medium – 11⁄2 pounds 1 cup 1 ⁄2 tablespoons 1 Small – 1 pound 3 ⁄4 cup 1 tablespoon 3 Salt Maple syrup (not pancake syrup) Bread flour Old-fashioned oats Yeast. Bread slices best when allowed to cool. remove dough and kneading paddle if desired.No Ingredients Buttermilk. 16g • pro. 2mg • sod. loaf size.Oatmeal Bread White Bread Cycle Delay Start Timer . rise. knead. instant or bread machine 1 teaspoon 1 ⁄2 tablespoons 1 ⁄4 teaspoon 1 tablespoon 2 cups 1 3 cups 3 ⁄4 cup ⁄2 cup 21⁄4 teaspoons 2 teaspoons Place all ingredients. Press Crust and select Medium (or to taste). reshape dough and replace in bread pan. 80°– 90°F Unsalted butter. Press Start to continue. 18mg • fiber 1g 2 . Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 1 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce): Calories 86 (13% from fat) • carb. When cycle is completed. Press Start to mix.

Bread slices best when allowed to cool. active dry. Place the bread pan in the Cuisinart™ Convection Bread Maker. Place dough back into the bread pan (make sure the kneading paddle is removed) and press Start to continue. Press Menu and select White. Roll the dough out into a rectangle. Press Loaf and select dough size. 19mg • fiber 1g 3 . in the order listed. loaf size. Place dough on a floured surface. When the pause signal sounds. at room temperature * Salt Granulated sugar Bread flour Yeast. 3g • fat 2g • sat. Place remaining ingredients. remove dough and kneading paddle. cinnamon. and raisins if using. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. in the bread pan fitted with the kneading paddle. rise and bake. Reserve. 12mg • sod. Press Start to mix. knead. about 1⁄4" thick. making sure that the ends are sealed. To prepare using Rapid White bread cycle: Select Rapid White. 106mg • calc. remove bread from machine and transfer to wire rack to cool. instant or bread machine Large – 2 pounds 1 3 Medium – 11⁄2 pounds 1 1 Small – 1 pound ⁄4 cup ⁄2 tablespoon 11⁄4 cups 3 ⁄4 cup 11⁄2 tablespoons 1 1 ⁄2 teaspoon 1 tablespoon 21⁄2 cups 2 teaspoons 1 1 ⁄3 cup ⁄4 tablespoon 11⁄4 cups 11⁄4 cups 2 1⁄2 tablespoons 1 1 teaspoon 11⁄2 tablespoons 4 cups 21⁄4 teaspoons ⁄4 cup ⁄2 tablespoon 11⁄4 cups 1 cup 2 tablespoons 1 1 teaspoon 1 tablespoon 31⁄2 cups 21⁄4 teaspoons In a small bowl combine the first listed granulated sugar. 17g • pro. at room temperature Egg. press Pause.No Ingredients Granulated sugar Cinnamon Raisins (optional) Milk Butter. Sprinkle the cinnamon-sugar mixture evenly over the surface of the dough.Cinnamon Swirl Bread White Bread Cycle Delay Start Timer . medium crust or crust to taste. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). Roll the dough into a tight cylinder starting with the shorter side. Press Crust and select Medium (or to taste). fat 1g • chol. large. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 11⁄2 teaspoons Small – 1 pound 2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce): Calories 98 (16% from fat) • carb. When cycle is completed.

instant or bread machine 21⁄2 tablespoons 1 ⁄4 teaspoons 1 11⁄2 tablespoons 11⁄2 tablespoons 3 1 ⁄4 teaspoon ⁄2 cup ⁄4 teaspoon 1 cup 3 ⁄4 cups 3 3 ⁄4 cup ⁄2 teaspoon 1 3 cups 1 21⁄4 cups 1 ⁄4 teaspoon 1 2 ⁄4 teaspoons 2 ⁄4 teaspoons 2 teaspoons Place ingredients. 3mg • sod. medium crust or crust to taste. active dry. 17mg • fiber 1g 4 . When pause signal sounds. Bread slices best when allowed to cool. 3g • fat 2g • sat. Press Loaf and select dough size. in the order listed. knead. Press Start to mix. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). reshape dough and replace in bread pan. Press Menu and select White. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 1 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce): Calories 87 (16% from fat) • carb. in the bread pan fitted with the kneading paddle. Press Start to continue. 107mg • calc. remove bread from machine and transfer to wire rack to cool. Press Crust and select Medium (or to taste).No Ingredients Milk. To prepare using Rapid White bread cycle: Select Rapid White. 80°– 90°F 1 Large – 2 pounds 11⁄4 cups 1 Medium – 11⁄2 pounds 1 cup 2 tablespoons 2 tablespoons 1 teaspoon 3 Small – 1 pound 3 ⁄4 cup Unsalted butter. ⁄2 -inch pieces at room temperature 2 ⁄2 tablespoons Honey Salt Granola Bread flour Cinnamon Yeast. fat 1g • chol. rise and bake. 16g • pro. Place the bread pan in the Cuisinart™ Convection Bread Maker. When cycle is completed. loaf size. lowfat.Granola Bread White Bread Cycle Delay Start Timer . remove dough and kneading paddle if desired.

Place the bread pan in the Cuisinart Convection Bread Maker. knead. loaf size. Press Loaf and select dough size. Press Crust and select Medium (or to taste). 2g • fat 2g • sat. rise and bake. remove bread from machine and transfer to wire rack to cool. extra virgin Salt. in the order listed. remove dough and kneading paddle if desired. instant or bread machine Large – 2 pounds 11⁄2 cups 4 tablespoons 11⁄2 teaspoons 4 cups 3 teaspoons 2 ⁄4 teaspoons 1 Medium – 11⁄2 pounds 3 Small – 1 pound 1 cup 2 tablespoons 3 ⁄4 cup 3 tablespoons 1 teaspoon 3 cups 2 teaspoons 2 ⁄4 teaspoons 1 ™ ⁄4 teaspoon 2 cups 11⁄2 teaspoons 2 teaspoons Place ingredients. 4mg • fiber 0g 5 . Press Start to mix. Press Menu and select White. 98mg • calc.Yes Ingredients Water. reshape dough and replace in bread pan. active dry. When pause signal sounds. sea or kosher Bread flour Dried rosemary Yeast. medium crust or crust to taste. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). 80°– 90°F Olive oil. fat 0g • chol. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 2 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon 11⁄2 teaspoons Nutritional information per serving (1 ounce): Calories 78 (23% from fat) • carb. 0mg • sod.Rosemary Bread White Bread Cycle Delay Start Timer . When cycle is completed. Bread slices best when allowed to cool. in the bread pan fitted with the kneading paddle. 13g • pro. Press Start to continue. To prepare using Rapid White bread cycle: Select Rapid White.

remove dough and kneading paddle if desired. 3g • fat 3g • sat. Press Start to continue. 11mg • fiber 1g 6 . To prepare using Rapid White bread cycle: Select Rapid White. Press Crust and select Medium (or to taste). medium crust or crust to taste. loaf size. remove bread from machine and transfer to wire rack to cool. in the order listed. in the bread pan fitted with the kneading paddle. Press Start to mix. active dry. instant or bread machine Large – 2 pounds 11⁄2 cups 3 tablespoons 5 tablespoons 1 teaspoon 41⁄2 cups 11⁄2 teaspoons 2 teaspoons Medium – 11⁄2 pounds 1 cup 2 tablespoons 1 3 Small – 1 pound 3 ⁄4 cup 1 tablespoon 3 tablespoons 1 ⁄4 cup ⁄4 teaspoon ⁄2 teaspoon 31⁄2 cups 1 teaspoon 1 ⁄4 teaspoons 3 21⁄4 cups 1 teaspoon 11⁄2 teaspoons Place ingredients. Place the bread pan in the Cuisinart™ Convection Bread Maker.Yes Ingredients Water. Press Menu and select White. When cycle is completed. 0mg • sod. knead. rise and bake. 15g • pro. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 2 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon 11⁄2 teaspoons Nutritional information per serving (1 ounce): Calories 96 (25% from fat) • carb.Pesto Bread White Bread Cycle Delay Start Timer . 89mg • calc. reshape dough and replace in bread pan. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). 80°– 90°F Olive oil. Press Loaf and select dough size. When pause signal sounds. fat 0g • chol. Bread slices best when allowed to cool. extra virgin Pesto Sea salt Bread flour Granulated sugar Yeast.

80°– 90°F Dry white wine. at room temperature Unsalted butter. 22mg • fiber 1g 7 . Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 2 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon 11⁄2 teaspoons Nutritional information per serving (1 ounce): Calories 93 (24% from fat) • carb. 254mg • calc. well drained. patted dry Large – 2 pounds 2 Medium – 11⁄2 pounds 1 Small – 1 pound 1 ⁄3 cup ⁄2 cup ⁄3 cup + 2 tablespoons ⁄2 tablespoon ⁄2 teaspoon 3 tablespoons 11⁄2 tablespoons 1 11⁄4 teaspoons 1 tablespoon 33⁄4 cups 2 tablespoons 2 teaspoons 3 3 2 tablespoons 1 tablespoon 1 1 teaspoon 1 tablespoon 3 cups + 2 tablespoons 2 tablespoons 13⁄4 teaspoons 1 1 1 tablespoon 1 1 1 1 tablespoon 21⁄2 cups 11⁄2 tablespoons 11⁄2 teaspoons 1 1 ⁄4 cup ⁄4 cup ⁄2 cup ⁄2 cup ⁄3 cup ⁄3 cup Place water. If desired. To prepare using Rapid White bread cycle: Select Rapid White. and yeast. 3g • fat 2g • sat. large. egg. Press Menu and select White cycle. when pause tone sounds. fat 1g • chol. Press Start to continue. rise and bake. knead. Press Start to mix. instant or bread machine Blue cheese Green olives. 1⁄2 -inch pieces at room temperature Egg. at room temperature * Salt Honey Bread flour Nonfat dry milk Yeast. Press Crust and select Medium (or to taste). remove dough and paddle. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). nonfat milk. wine. reshape dough and replace in bread pan. When cycle is completed.Blue Cheese and Olive Bread White Bread Cycle Delay Start Timer . in the bread pan fitted with the kneading paddle.No Ingredients Water. medium crust or crust to taste. butter. 12mg • sod. Place the bread pan in the Cuisinart™ Convection Bread Maker. add blue cheese and olives. salt. remove bread from machine and transfer to wire rack to cool. bread flour. in order listed. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. 14g • pro. When Mix-in’s tone sounds. honey. loaf size. active dry. Bread slices best when allowed to cool.

103mg • calc. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). salt. in order listed. remove dough and kneading paddle if desired. Press Menu and select White. 80°– 90°F Salt Granulated sugar Bread flour Italian seasoning Yeast. remove bread from machine and transfer to wire rack to cool. in the bread pan fitted with the kneading paddle. 41mg • fiber 12g 8 . loaf size. When Mix-in’s tone sounds. reshape dough and replace in bread pan.No Ingredients Water. 12g • pro. When cycle is completed. Italian seasoning and yeast. Place the bread pan in the Cuisinart™ Convection Bread Maker. knead. sugar. medium crust or crust to taste. 6mg • sod. Press Start to continue. 3g • fat 2g • sat. bread flour. Press Loaf and select dough size. To prepare using Rapid White bread cycle: Select Rapid White. instant or bread machine Shredded mozzarella cheese Oil-packed sun-dried tomatoes. Press Start to mix.Sun-dried Tomato and Mozzarella Bread White Bread Cycle Delay Start Timer . drained and roughly chopped Large – 2 pounds 1 cup 1 teaspoon 1 teaspoon 33⁄4 cups 11⁄4 teaspoons 2 ⁄4 teaspoons 1 Medium – 11⁄2 pounds 2 3 3 Small – 1 pound 1 3 1 ⁄3 cup + 1 tablespoon ⁄4 teaspoon ⁄4 teaspoon ⁄2 cup + 3 tablespoons ⁄4 teaspoon ⁄2 teaspoon ⁄4 teaspoon 23⁄4 cups 1 teaspoon 2 ⁄4 teaspoons 1 2 cups 3 2 teaspoons 4 ounces 3 tablespoons 11⁄4 cups 1 6 ounces 1 ⁄4 cup + 2 tablespoons ⁄4 cup Place water. When pause signal sounds. rise and bake. Bread slices best when allowed to cool. fat 1g • chol. Press Crust and select Medium (or to taste). add cheese and tomatoes. active dry. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 1 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce): Calories 81 (22% from fat) • carb.

3mg • fiber 1g 9 . knead. loaf size. When cycle is completed. active dry. in the bread pan fitted with the kneading paddle. When pause signal sounds. at room temperature – may use “light” Salt Granulated sugar Bread flour Yeast. Press Loaf and select dough size. reshape dough and replace in bread pan. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 2 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon 11⁄2 teaspoons Nutritional information per serving (1 ounce): Calories 67 (4% from fat) • carb. 98mg • calc. fat 0g • chol. Place the bread pan in the Cuisinart Convection Bread Maker. 13g • pro. remove dough and kneading paddle if desired. instant or bread machine Large – 2 pounds 1 1 Medium – 11⁄2 pounds 1 1 Small – 1 pound 6 tablespoons 6 tablespoons 3 ⁄2 cup + 2 tablespoons ⁄2 cup + 2 tablespoons ⁄2 cup ⁄2 cup 11⁄4 teaspoons 1 tablespoon + 1 teaspoon 33⁄4 cups 2 ⁄4 teaspoons 1 1 teaspoon 1 tablespoon 3 cups 2 ⁄4 teaspoons 1 ™ ⁄4 teaspoon 21⁄2 teaspoons 21⁄4 cups 2 teaspoons Place ingredients.Beer Bread White Bread Cycle Delay Start Timer . medium crust or crust to taste. Press Start to continue. * Do not use a beer that you would not drink – it adds flavor to the bread. Press Menu and select White.Yes Ingredients Water. Press Crust and select Medium (or to taste). remove bread from machine and transfer to wire rack to cool. 0mg • sod. To prepare using Rapid White bread cycle: Select Rapid White. 2g • fat 0g • sat. in the order listed. Press Start to mix. 80°– 90°F *Beer. rise and bake. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). Bread slices best when allowed to cool.

Press Start to mix. 12g • pro. butter or seasonings) Salt Granulated sugar Bread flour Nonfat dry milk Potato starch Yeast. 2g • fat 1g • sat. 105mg • calc. loaf size. in the bread pan fitted with the kneading paddle. To prepare using Rapid White bread cycle: Select Rapid White. Bread slices best when allowed to cool. 11mg • fiber 0g 10 . Press Start to continue. Press Loaf and select dough size. Press Crust and select Medium (or to taste). remove dough and kneading paddle if desired. in the order listed. large. reshape dough and replace in bread pan. Press Menu and select White. Place the bread pan in the Cuisinart™ Convection Bread Maker. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). ⁄2 -inch pieces at room temperature 1 Large – 2 pounds 3 Medium – 11⁄2 pounds 1 Small – 1 pound 6 tablespoons 1 tablespoon 1 1 ⁄4 cup ⁄2 cup + 1 tablespoon 2 tablespoons 1 1 cup 11⁄2 teaspoons 1 teaspoon 4 cups 2 tablespoons 2 tablespoons 21⁄4 teaspoons 1 tablespoon 1 3 Egg. fat 0g • chol. active dry.Potato Bread White Bread Cycle Delay Start Timer . Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 2 ⁄2 teaspoons 1 1 Small – 1 pound 2 teaspoons 1 teaspoon 1 ⁄2 teaspoons Nutritional information per serving (1 ounce): Calories 68 (14% from fat) • carb. When cycle is completed. at room temperature * Mashed potato (plain without milk. remove bread from machine and transfer to wire rack to cool. instant or bread machine ⁄4 cup ⁄2 cup ⁄4 teaspoon ⁄2 teaspoon 1 teaspoon 1 teaspoon 3 cups 1 ⁄2 tablespoons 1 1 3 1 21⁄4 cups 1 tablespoon + 1 teaspoon 1 tablespoon + 1 teaspoon 2 teaspoons 1 ⁄2 tablespoons 21⁄4 teaspoons Place ingredients. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. knead. When pause signal sounds. 10mg • sod. medium crust or crust to taste. rise and bake. cooled to 80°– 90°F Unsalted butter.No Ingredients Potato cooking water.

loaf size. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 1 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce) (made without bacon): Calories 84 (26% from fat) • carb.) ⁄4 teaspoon ⁄2 teaspoon 1 cup (4 oz.) ⁄3 cup + 1 tablespoon ⁄4 cup (3 oz. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). Place the bread pan in the Cuisinart Convection Bread Maker. 80°– 90°F Part-skim ricotta cheese Shredded extra-sharp Cheddar cheese Grated Asiago cheese Granulated sugar Salt Tabasco or other hot sauce ® Large – 2 pounds 3 1 Medium – 11⁄2 pounds 2 Small – 1 pound 7 tablespoons 1 1 1 ⁄4 cup + 2 tablespoons ⁄2 cup ⁄2 cup (2 oz. Press Menu and select White. When pause signal sounds. Press Crust and select Medium (or to taste).) 1 6 tablespoons 3 1 ⁄4 cup ⁄2 cup (2 oz.) 1 2 tablespoons 11⁄2 teaspoons 1 teaspoon 41⁄4 cups 2 teaspoons 41⁄2 teaspoons 11⁄8 teaspoons 3 1 tablespoon 3 1 ⁄4 teaspoon Bread flour Yeast. knead. reshape dough and replace in bread pan. remove dough and kneading paddle if desired. Add 2⁄3 –1⁄2 – 1⁄3 cup cooked diced bacon when Mix-in signal sounds. remove bread from machine and transfer to wire rack to cool. 4g • fat 2g • sat. fat 1g • chol. Bread slices best when allowed to cool. To prepare using Rapid White bread cycle: Select Rapid White. 59mg • fiber 0g 11 . rise and bake. Press Start to mix. Press Loaf and select dough size. 51mg • calc. active dry.) ⁄2 cup (1 oz. When cycle is completed. instant or bread machine 3 cups + 3 tablespoons 11⁄2 teaspoons ™ 2 cups + 2 tablespoons 1 teaspoon Place ingredients. in the order listed. medium crust. Variation: Three Cheese & Bacon Bread – When selecting Menu choices.Three-Cheese Bread White Bread Cycle Delay Start Timer . Press Start to continue.No Ingredients Water. choose Mix-ins. 12g • pro. 7mg • sod. in the bread pan fitted with the kneading paddle.) ⁄3 cup (1 ⁄2 oz.

knead. Press Menu and select Whole Wheat. 5mg • fiber 1g 12 . in the order listed. loaf size. remove bread from machine and transfer to wire rack to cool. 80°– 90°F Salt Unsalted butter. instant or bread machine Large – 2 pounds 11⁄4 cups 1 ⁄4 teaspoons 1 Medium – 11⁄2 pounds 1 cup + 1 tablespoon 1 teaspoon 2 tablespoons 11⁄2 tablespoons 1 cup 2 cups 2 ⁄4 teaspoons 1 ™ Small – 1 pound 1 cup 3 ⁄4 teaspoon 21⁄2 tablespoons 2 tablespoons 1 ⁄4 cups 1 1 1 11⁄2 tablespoons 1 tablespoon 3 ⁄4 cup 2 ⁄2 cups 2 ⁄4 teaspoons 11⁄2 cups 2 teaspoons Place all ingredients.inch pieces at room temperature Honey Bread flour Whole wheat flour Yeast. rise. If desired. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). Press Start to continue. fat 1g • chol. 14g • pro. When cycle is completed. 3mg • sod. active dry. Press Loaf and select dough size. Bread slices best when allowed to cool. and bake. To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat. Place the bread pan in the Cuisinart Convection Bread Maker. 99mg • calc. in the bread pan fitted with the kneading paddle. remove dough and paddle. Press Start to mix. when pause tone sounds. 2g • fat 1g • sat. 1 ⁄2 . Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 1 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce): Calories 73 (15% from fat) • carb. Press Crust and select Medium (or to taste). medium crust or crust to taste.Yes Ingredients Water. Shape dough into a ball and replace in bread pan.Basic Honey Whole Wheat Bread Whole Wheat Bread Cycle Delay Start Timer .

115mg • calc.No Ingredients Buttermilk. fat 0g • chol. in the bread pan fitted with the kneading paddle. reshape dough and replace in bread pan. Press Menu and select Whole Wheat. Bread slices best when allowed to cool. When cycle is completed.Buttermilk Whole Wheat Bread Whole Wheat Bread Cycle Delay Start Timer . 80°– 90°F Salt Maple syrup (not pancake syrup) Whole wheat flour Vital wheat gluten Currants Yeast. knead. Place the bread pan in the Cuisinart Convection Bread Maker. instant or bread machine Large – 2 pounds 11⁄2 cups 1 ⁄4 teaspoons 1 Medium – 11⁄2 pounds 11⁄4 cups 1 teaspoon 11⁄2 tablespoons 31⁄4 cups 1 teaspoon 1 Small – 1 pound 1 cup + 1 tablespoon 3 ⁄4 teaspoon 2 tablespoons 4 cups 11⁄4 teaspoons 2 1 tablespoon 2 cups + 6 tablespoons 3 1 ⁄4 teaspoon ⁄3 cup ⁄3 cup 1 ⁄2 cup 1 2 ⁄4 teaspoons 2 ⁄4 teaspoons ™ 2 teaspoons Place ingredients. medium crust or crust to taste. When pause signal sounds. rise and bake. 3g • fat 0g • sat. Press Loaf and select dough size. loaf size. in the order listed. remove bread from machine and transfer to wire rack to cool. 15g • pro. 26mg • fiber 2g 13 . Press Start to mix. active dry. Press Crust and select Medium (or to taste). Press Start to continue. To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat. remove dough and kneading paddle if desired. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 1 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce): Calories 74 (5% from fat) • carb. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). 1mg • sod.

To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 2 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon 11⁄2 teaspoons Nutritional information per serving (1 ounce): Calories 64 (20% from fat) • carb. Press Crust and select Medium (or to taste). remove bread from machine and transfer to wire rack to cool. and bake. Place the bread pan in the Cuisinart™ Convection Bread Maker. 11g • pro. rise. 7mg • fiber 1g 14 . knead. Press Start to mix. in the order listed.Multi-Grain Cereal Wheat Bread Whole Wheat Bread Cycle Delay Start Timer – No Ingredients Water. dried cherries or cranberries: 3⁄4 cup – 2⁄3 cup – 6 tablespoons. medium crust or crust to taste. If desired. Variation: Select Mix-Ins and add raisins. depending upon loaf size. Press Start to continue. Press Menu and select Whole Wheat. 80°– 90°F Plain fat-free yogurt Unsalted butter. 1 ⁄2-inch pieces at room temperature Brown sugar. active dry. instant or bread machine Large – 2 pounds 11⁄4 cups 1 Medium – 11⁄2 pounds 3 1 Small – 1 pound 1 ⁄4 cup + 3 tablespoons ⁄4 cup ⁄2 cup + 2 tablespoons ⁄3 cup 2 tablespoons + 2 teaspoons 11⁄2 tablespoons 1 tablespoon 3 3 tablespoons 2 tablespoons 1 ⁄2 teaspoons 1 2 tablespoons + 1 teaspoon 41⁄2 teaspoons 11⁄8 teaspoons 1 ⁄2 cups 1 ⁄4 teaspoon 2 cups 2 cups 2 ⁄3 cups 2 1 1 cup 1 cup 11⁄3 cups 11⁄4 teaspoons 11⁄2 cups 2 cups 2 teaspoons 2 ⁄2 teaspoons Place all ingredients. when pause tone sounds. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). Bread slices best when allowed to cool. in the bread pan fitted with the kneading paddle. 115mg • calc. Press Loaf and select dough size. Shape dough into a ball and replace in bread pan. remove dough and paddle. 3mg • sod. fat 1g • chol. loaf size. packed Salt Bread flour Whole wheat flour 7-grain cereal flakes Yeast. When cycle is completed. 2g • fat 1g • sat.

When Mix-in’s tone sounds. remove dough and kneading paddle if desired. Press Loaf and select dough size. pumpkin seeds. add mixed nuts and seeds. rise and bake. salt. butter. whole wheat flour. remove bread from machine and transfer to wire rack to cool. knead.Nutty Whole Wheat Bread Whole Wheat Bread Cycle Delay Start Timer . Bread slices best when allowed to cool. sunflower seeds) Large – 2 pounds 11⁄4 cups 1 teaspoon 11⁄2 tablespoons 11⁄2 tablespoons 11⁄4 cups 2 ⁄2 cups 1 1 Medium – 11⁄2 pounds 1 cup 3 Small – 1 pound 3 1 ⁄4 cup ⁄2 teaspoon ⁄4 teaspoon 1 tablespoon 1 tablespoon 1 cup 2 cups 2 ⁄4 teaspoons 1 3 1 tablespoon 1 tablespoon 3 ⁄4 cup 11⁄2 cups 2 teaspoons 1 2 ⁄4 teaspoons 1 cup ⁄4 cup ⁄2 cup Place buttermilk.e. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). walnuts. Place the bread pan in the Cuisinart™ Convection Bread Maker. active dry. medium crust or crust to taste. in the bread pan fitted with the kneading paddle. 2mg • sod. maple syrup. in order listed. 3g • fat 3g • sat. Press Crust and select Medium (or to taste). fat 1g • chol. bread flour. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 1 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce): Calories 90 (30% from fat) • carb.No Ingredients Buttermilk. To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat. When pause signal sounds. and yeast. 80°– 90°F Salt Unsalted butter. 85mg • calc. Press Start to mix. pecans. 1 ⁄2-inch pieces at room temperature Maple syrup (not pancake syrup) Bread flour Whole wheat flour Yeast. loaf size. Press Start to continue. When cycle is completed. Press Menu and select Whole Wheat. reshape dough and replace in bread pan. 21mg • fiber 2g 15 . 13g • pro. instant or bread machine Mixed nuts and seeds (i.

Press Menu and select Whole Wheat. 80°– 90°F Salt Honey Whole wheat flour Vital wheat gluten Yeast. medium crust or crust to taste.True 100% Whole Wheat Bread Whole Wheat Bread Cycle Delay Start Timer . 13g • pro. active dry. When pause signal sounds. rise and bake. reshape dough and replace in bread pan. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 1 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce): Calories 61 (4% from fat) • carb. Press Loaf and select dough size. When cycle is completed. loaf size. Bread slices best when allowed to cool. 0mg • sod. remove bread from machine and transfer to wire rack to cool. remove dough and kneading paddle if desired. Press Start to mix. Press Start to continue. fat 0g • chol. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). 2g • fat 0g • sat. Press Crust and select Medium (or to taste). 99mg • calc. in the order listed.Yes Ingredients Water. in the bread pan fitted with the kneading paddle. To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat. Place the bread pan in the Cuisinart Convection Bread Maker. knead. instant or bread machine Large – 2 pounds 11⁄4 cups 1 ⁄4 teaspoons 1 Medium – 11⁄2 pounds 1 cup + 1 tablespoon 1 teaspoon 11⁄2 tablespoons 31⁄4 cups 41⁄2 teaspoons 2 ⁄4 teaspoons 1 ™ Small – 1 pound 1 cup 3 ⁄4 teaspoon 2 tablespoons 4 cups 51⁄2 teaspoons 2 ⁄4 teaspoons 1 1 tablespoon 2 cups + 6 tablespoons 3 teaspoons 2 teaspoons Place ingredients. 6mg • fiber 2g 16 .

remove bread from machine and transfer to wire rack to cool. 2g • fat 1g • sat. reshape dough and replace in bread pan.Whole Grain Whole Wheat Bread Whole Wheat Cycle Delay Start Timer . When cycle is completed. rise and bake. in the bread pan fitted with the kneading paddle. 1mg • sod. medium crust or crust to taste. 1 ⁄2 . remove dough and kneading paddle if desired. 14g • pro. loaf size. instant or bread machine Large – 2 pounds 11⁄2 cups 1 ⁄4 tablespoons 1 Medium – 11⁄2 pounds 11⁄4 cups 1 tablespoon 1 teaspoon 2 tablespoons 2 ⁄4 cups 3 1 Small – 1 pound 1 cup + 1 tablespoon 3 ⁄4 tablespoon ⁄4 teaspoon 11⁄4 teaspoons 2 ⁄2 tablespoons 1 3 11⁄2 tablespoons 2 cups 1 3 cups + 6 tablespoons 2 ⁄3 cup ⁄3 cup 1 ⁄2 cup ⁄4 cup ⁄3 cup 21⁄2 tablespoons 1 2 tablespoons 1 11⁄2 tablespoons 2 tablespoons 2 teaspoons ™ 2 ⁄4 teaspoons 21⁄4 teaspoons Place ingredients. Press Start to mix. knead. active dry.No Ingredients Water. Press Menu and select Whole Wheat. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). When pause signal sounds. To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat. Press Loaf and select dough size. in the order listed. Press Crust and select Medium (or to taste). Press Start to continue. 80°– 90°F Unsalted butter. 101mg • calc. fat 0g • chol. Bread slices best when allowed to cool. 7mg • fiber 2g 17 . Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 1 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce): Calories 69 (13% from fat) • carb. Place the bread pan in the Cuisinart Convection Bread Maker.inch pieces at room temperature Salt Honey Whole wheat flour Barley flour Oats Flax seed Yeast.

80°– 90°F Salt Unsalted butter. 100mg • calc. Press Start to mix. in the bread pan fitted with the kneading paddle.Yes Ingredients Water. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 1 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce): Calories 65 (11% from fat) • carb. knead. remove dough and kneading paddle if desired. remove bread from machine and transfer to wire rack to cool. reshape dough and replace in bread pan. 1mg • sod.Wheat Bran Bread Whole Wheat Cycle Delay Start Timer . Press Loaf and select dough size. 13g • pro. When cycle is completed. instant or bread machine Large – 2 pounds 11⁄4 cups 1 ⁄4 teaspoons 1 Medium – 11⁄2 pounds 1 cup 1 teaspoon 1 tablespoon 11⁄2 tablespoons 3 cups 1 1 Small – 1 pound 1 cup + 1 tablespoon 3 3 ⁄4 teaspoon ⁄4 tablespoon 11⁄2 tablespoons 2 tablespoons 3 ⁄4 cups 3 1 1 1 tablespoon 21⁄4 cups 1 1 ⁄3 cup + 2 tablespoons ⁄3 cup + 2 tablespoons 1 ⁄3 cup ⁄3 cup 1 ⁄4 cup ⁄4 cup 2 ⁄4 teaspoons 2 ⁄4 teaspoons ™ 2 teaspoons Place ingredients. Press Start to continue. medium crust or crust to taste. Bread slices best when allowed to cool. loaf size. active dry. 16mg • fiber 2g 18 . 3g • fat 1g • sat. fat 0g • chol. Place the bread pan in the Cuisinart Convection Bread Maker. rise and bake. in the order listed. To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat. Press Menu and select Whole Wheat. When pause signal sounds. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). 1 ⁄2-inch pieces at room temperature Molasses Whole wheat flour Old fashioned oats Wheat bran Yeast. Press Crust and select Medium (or to taste).

bread flour. remove bread from machine and transfer to wire rack to cool. When Mix-in’s tone sounds. espresso powder. knead. salt. Press Start to mix. rise. When cycle is completed. Press Crust and select Light (or to taste). Place the bread pan in the Cuisinart™ Convection Bread Maker. cornmeal. oil. and vital wheat gluten. in the order listed. but must be present to add raisins/caraway seeds Ingredients Water. yeast. cocoa powder. whole wheat flour. and bake. Reshape dough and replace in baking pan. Bread slices best when allowed to cool. Press Start to continue. rye flour. dough and kneading paddle may be removed.Pumpernickel Raisin Bread Whole Wheat Cycle Delay Start Timer – Yes. Press Menu and select Whole Wheat. add raisins and caraway seeds. 19 . molasses. instant or bread machine Vital wheat gluten Raisins Caraway seeds Large – 2 pounds 11⁄4 cups 1 Medium – 11⁄2 pounds 3 Small – 1 pound 1 ⁄4 cup + 3 tablespoons 1 ⁄2 cup + 2 tablespoons ⁄4 cup 3 tablespoons 1 ⁄2 tablespoons 11⁄8 teaspoons 1 ⁄4 + 2 tablespoons 3 2 tablespoons 1 tablespoon 3 2 tablespoons 11⁄2 teaspoons 2 ⁄2 cups 1 1 1 1 ⁄4 teaspoon ⁄4 cup ⁄4 cup 11⁄4 cups 1 1 ⁄2 cup ⁄2 cup ⁄3 cup 6 tablespoons 6 tablespoons 1 ⁄3 cup ⁄4 teaspoon 3 2 tablespoons + 2 teaspoons 1 tablespoon 1 2 tablespoons 1 teaspoon 2 ⁄4 teaspoons 1 11⁄2 tablespoons 3 ⁄2 teaspoon 1 ⁄4 teaspoons 11⁄2 tablespoons 1 11⁄8 teaspoons 1 tablespoon 6 tablespoons 1 teaspoon 2 tablespoons 3 ⁄4 cup ⁄2 cup + 1 tablespoon 2 teaspoons 11⁄2 teaspoons Place the water. When pause tone sounds. in the bread pan fitted with the kneading paddle. 80°– 90°F Molasses Vegetable oil Salt Bread flour Whole wheat flour Rye flour Cornmeal Unsweetened cocoa powder Instant espresso powder Yeast. Press Loaf and select dough size. active dry.

0mg • sod. medium crust. fat 0g • chol. 16g • pro. 11mg • fiber 1g 20 . 113mg • calc. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 1 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce): Calories 81 (14% from fat) • carb.To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat. 2g • fat 1g • sat. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). loaf size.

add grated Gruyère and walnuts. When cycle is completed. 41mg • fiber 1g 21 . Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 1 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce): Calories 130 (57% from fat) • carb. in the bread pan fitted with the kneading paddle. whole wheat flour. Reshape dough and replace in baking pan. knead. sugar. and yeast. 4g • fat 8g • sat. optional thyme. rise. 11g • pro. dough and kneading paddle may be removed. loaf size. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat. remove bread from machine and transfer to wire rack to cool. and bake.Gruyère and Walnut Wheat Bread Whole Wheat Cycle Delay Start Timer – Yes. walnut oil. bread flour. but must be present to add nuts and cheese Ingredients Water. Press Menu and select Whole Wheat. fat 2g • chol. Place the bread pan in the Cuisinart™ Convection Bread Maker. grated (not processed cheese) Walnuts Large – 2 pounds 11⁄2 cups 2 tablespoons 2 teaspoons 2 teaspoons 2 cups 2 cups 2 Medium – 11⁄2 pounds 11⁄8 cups 1 ⁄2 tablespoons 1 Small – 1 pound 3 ⁄4 cup 1 tablespoon 1 teaspoon 1 teaspoon 1 cup 1 cup 1 11⁄2 teaspoons 11⁄2 teaspoons 11⁄2 cups 11⁄2 cups 1 ⁄3 cup ⁄2 cup ⁄3 cup 1 tablespoon 21⁄4 teaspoons 4 ounces 3 2 teaspoons 13⁄4 teaspoons 3 ounces 1 11⁄2 teaspoons 11⁄8 teaspoons 2 ounces 1 ⁄4 cup ⁄2 cup ⁄3 cup Place water. Press Start to mix. in order listed. salt. 160mg • calc. wheat germ. Bread slices best when allowed to cool. When Mix-in’s tone sounds. Press Crust and select Medium (or to taste). active dry. When pause tone sounds. Press Loaf and select dough size. medium crust or crust to taste. 4mg • sod. instant or bread machine Gruyère cheese. 80°– 90°F Walnut oil Granulated sugar Salt Bread flour Whole wheat flour Wheat germ Thyme (optional) Yeast.

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

Place the bread pan in the Cuisinart™ Convection Bread Maker. select Pause when pause signal sounds at end of second knead. To prepare using Rapid French/Italian cycle: Select Rapid French/Italian. but will still be very good. remove bread from machine and transfer to wire rack to cool. 11g • pro. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). 0mg • sod. in bread pan fitted with kneading paddle.) Press Start to continue rising and baking. omit sesame seeds from recipe – it will not be as traditional. optional Large – 2 pounds 11⁄2 cups 2 tablespoons 2 teaspoons 1 teaspoon 4 cups 1 Medium – 11⁄2 pounds 1 cup 1 ⁄2 tablespoons 1 Small – 1 pound 3 ⁄4 cup 1 tablespoon 1 teaspoon 1 11⁄2 teaspoons 3 ⁄4 teaspoon ⁄3 cup 3 ⁄2 teaspoon ⁄4 cup 3 cups 1 2 cups 1 ⁄2 cup 1 2 ⁄2 teaspoons 1 tablespoon 1 ⁄4 teaspoons 2 teaspoons 11⁄4 teaspoons 11⁄2 teaspoons Place water. active dry. bread flour. Bread is done when end tone sounds and switches to Warm. sugar. loaf size.Rustic Italian Loaf French/Italian Bread Cycle Delay Start Timer – Yes. Press Menu and select French/Italian. 2g • fat 1g • sat. instant or bread machine Sesame seeds. fat 0g • chol. in order listed. Sprinkle with sesame seeds. Bread slices best when allowed to cool. Press Start to mix/knead. (If you are not there at this point. Shape dough into loaf and replace in bread pan. rise and bake. 4mg • fiber 1g 23 . and yeast. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 2 ⁄2 teaspoons 1 1 Small – 1 pound 2 teaspoons 1 teaspoon 1 ⁄2 teaspoons Nutritional information per serving (1 ounce): Calories 62 (20% from fat ) • carb. Press Crust and select Medium (or to taste). Remove dough and kneading paddle. salt. olive oil. If desired. When cycle is completed. but must be present to add sesame seeds Ingredients Water. 85mg • calc. medium crust. 80°– 90°F Extra virgin olive oil Sea salt Granulated sugar Bread flour Wheat bran (unprocessed coarse) Yeast. Press Loaf and select dough size. wheat bran.

barley flour. rise and bake. If desired. in Bread pan fitted with kneading paddle. When cycle is completed. rosemary. Press Start to continue rising and baking. olive oil. remove bread from machine and transfer to wire rack to cool. 24 . patted dry. Press Menu and select French/Italian. instant or bread machine Kalamata or Niçoise olives. bread flour. adding halved olives when Mix-in’s signal sounds. rye flour. knead. Press Crust and select Medium (or to taste). select Pause when pause signal sounds at end of second knead. Press Start to mix. Shape dough into loaf and replace in bread pan. Bread is done when end tone sounds and switches to Warm. Press Loaf and select dough size. pitted and halved before measuring Large – 2 pounds 11⁄2 cups + 2 tablespoons 1 tablespoon 11⁄2 teaspoons 1 teaspoon 2 teaspoons 21⁄2 cups 1 1 1 Medium – 11⁄2 pounds 11⁄4 cups 2 ⁄4 teaspoons 1 Small – 1 pound 3 ⁄4 cup + 1 tablespoon ⁄4 teaspoon ⁄2 teaspoon 11⁄2 teaspoons 3 1 11⁄8 teaspoons 3 ⁄4 teaspoon 11⁄2 teaspoons 13⁄4 cups + 2 tablespoons 6 tablespoons 6 tablespoons 1 1 teaspoon 11⁄4 cups 1 1 ⁄2 cup ⁄2 cup ⁄3 cup ⁄4 cup ⁄4 cup ⁄4 cup 2 tablespoons + 2 teaspoons 11⁄8 teaspoons 1 21⁄4 teaspoons 1 cup 13⁄4 teaspoons 3 ⁄4 cup ⁄2 cup Place water. in order listed. active dry.Country French Loaf with Olives and Rosemary French/Italian Bread Cycle Delay Start Timer – Yes. and yeast. drained. Bread slices best when allowed to cool. but must be present to add olives Ingredients Water. Remove dough and kneading paddle. 80°– 90°F Extra virgin olive oil Sea salt Honey Dried rosemary Bread flour Barley flour Whole wheat flour Rye flour Yeast. salt. honey. whole wheat flour. Place the bread pan in the Cuisinart™ Convection Bread Maker.

0mg • sod. 3mg • fiber 1g 25 . Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). medium crust or crust to taste. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 1 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce): Calories 66 (33% from fat) • carb.To prepare using Rapid French/Italian cycle: Select Rapid French/Italian. loaf size. fat 0g • chol. 114mg • calc. 2g • fat 2g • sat. 9g • pro.

To prepare using Rapid French/Italian cycle: Select Rapid French/Italian. 14g • pro. 80°– 90°F Extra virgin olive oil Salt Bread flour Dried dill weed Yeast.Herbed Dill French Bread French/Italian Bread Cycle Delay Start Timer . fat 0g • chol. in the order listed. Bread slices best when allowed to cool. rise and bake. loaf size. 0mg • sod. When pause signal sounds. knead. active dry. medium crust or crust to taste. reshape dough and replace in bread pan. remove dough and kneading paddle if desired. 5mg • fiber 1g 26 . When cycle is completed. Press Start to mix. in the bread pan fitted with the kneading paddle. Press Crust and select Medium. 99mg • calc. Press Menu and Select French/Italian.Yes Ingredients Water. Place the bread pan in the Cuisinart Convection Bread Maker. instant or bread machine Large – 2 pounds 11⁄2 cups 3 tablespoons 11⁄4 teaspoons 4 cups 3 teaspoons 2 ⁄4 teaspoons 1 Medium – 11⁄2 pounds 11⁄4 cups 2 tablespoons 1 teaspoon 3 ⁄4 cups 1 Small – 1 pound 1 cup 1 tablespoon 3 ⁄4 teaspoon 2 cups + 6 tablespoons 11⁄2 teaspoons 2 teaspoons ™ 2 teaspoons 2 ⁄4 teaspoons 1 Place ingredients. Press Start to continue. 2g • fat 1g • sat. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 2 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon 11⁄2 teaspoons Nutritional information per serving (1 ounce): Calories 78 (17% from fat) • carb. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). remove bread from machine and transfer to wire rack to cool.

Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 2 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon 11⁄2 teaspoons Nutritional information per serving (1 ounce): Calories 78 (23% from fat) • carb. in the order listed. reshape dough and replace in bread pan. 98mg • calc. active dry. 0mg • sod. instant or bread machine Large – 2 pounds 11⁄4 cups 4 tablespoons 11⁄4 teaspoons 3 ⁄4 cups 3 2 2 Medium – 11⁄2 pounds 1 cup 3 tablespoons 1 teaspoon 3 cups 1 1 Small – 1 pound 3 ⁄4 cup ⁄4 teaspoon ⁄3 cup ⁄3 teaspoon 21⁄4 tablespoons 3 21⁄4 cups 1 1 ⁄3 cup ⁄3 teaspoon 1 ⁄2 cup ⁄2 teaspoon 1 2 ⁄4 teaspoons 2 ⁄4 teaspoons ™ 2 teaspoons Place ingredients. Press Start to continue. To prepare using Rapid French/Italian cycle: Select Rapid French/Italian. 13g • pro. Place the bread pan in the Cuisinart Convection Bread Maker. remove bread from machine and transfer to wire rack to cool. Press Crust and select Light or Medium. fat 0g • chol. Press Loaf and select dough size. 3mg • fiber 1g 27 . When cycle is completed. rise and bake. knead. Press Start to mix. in the bread pan fitted with the kneading paddle.Parmesan Peppercorn French Bread French/Italian Bread Cycle Delay Start Timer . 2g • fat 2g • sat. medium crust or crust to taste. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). 80°– 90°F Olive oil Salt Bread flour Grated Parmesan cheese Freshly ground black pepper Yeast. Press Menu and select French/Italian.Not recommended Ingredients Water. remove dough and kneading paddle if desired. Bread slices best when allowed to cool. loaf size. When pause signal sounds.

3g • fat 4g • sat. Remove dough and kneading paddle. Press Start to continue rising and baking.Yes Ingredients Water. Press Loaf and select dough size. If desired. 4mg • fiber 1g 28 . adding pignoli/pine nuts when Mix-in’s signal sounds. instant or bread machine Large – 2 pounds 11⁄2 cups 3 tablespoons + 2 teaspoons 11⁄4 teaspoons 4 cups 1 2 Medium – 11⁄2 pounds 1 cup 3 tablespoons 1 teaspoon 3 cups 1 1 Small – 1 pound 1 cup 2 tablespoons 3 ⁄4 teaspoon 2 cups + 6 tablespoons 3 tablespoons 1 ⁄3 cup ⁄3 cup 1 ⁄4 cup ⁄2 cup 1 ⁄3 cup 2 ⁄4 teaspoons 2 ⁄4 teaspoons 2 teaspoons Place water. Shape dough into loaf and replace in bread pan. remove bread from machine and transfer to wire rack to cool. select Pause when pause signal sounds at end of second knead. in order listed.Pignoli Bread French/Italian Cycle Delay Start Timer . Bread is done when end tone sounds and unit switches to Warm. 80°– 90°F Extra virgin olive oil Sea salt Bread flour Semolina flour Pignoli/pine nuts Yeast. 14g • pro. semolina flour. Press Crust and select Medium (or to taste). and yeast. 98mg • calc. To prepare using Rapid French/Italian cycle: Select Rapid French/Italian. salt. When cycle is completed. 0mg • sod. Press Start to mix/knead. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 1 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce): Calories 101 (32% from fat) • carb. rise and bake. active dry. fat 1g • chol. bread flour. in bread pan fitted with kneading paddle. loaf size. Bread slices best when allowed to cool. medium crust or crust to taste. Press Menu and select French/Italian. oil.

Bread slices best when allowed to cool. semolina flour. remove bread from machine and transfer to wire rack to cool. but must be present to add raisins Ingredients Water. salt. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). medium crust or crust to taste. Press Loaf and select dough size. Press Menu and select French/Italian. To prepare using Rapid French/Italian cycle: Select Rapid French/Italian. in bread pan fitted with kneading paddle. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 1 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 3 Small – 1 pound 2 teaspoons 1 ⁄4 teaspoon ⁄2 teaspoon Nutritional information per serving (1 ounce): Calories 84 (3% from fat) • carb. 18g • pro. knead. If desired. and yeast. Press Start to mix. loaf size. Remove dough and kneading paddle. bread flour. fennel seed. Press Crust and choose Medium (or to taste). 3g • fat 0g • sat. 85mg 29 . adding raisins when Mix-in’s signal sounds. Bread is done when end tone sounds and switches to Warm. 80°– 90°F Sea salt Fennel seed Granulated sugar Semolina flour Bread flour Yeast. rise and bake. Press Start to continue rising and baking. When cycle is completed. in order listed. sugar. active dry.Semolina Bread with Fennel and Golden Raisins French/Italian Cycle – Medium Crust Delay Start Timer – yes. 0mg • sod. Shape dough into loaf and replace in bread pan. Place the bread pan in the Cuisinart™ Convection Bread Maker. instant or bread machine Golden raisins Large – 2 pounds 12⁄3 cups 2 teaspoons 2 teaspoons 1 teaspoon 3 cups 1 cup 2 ⁄4 teaspoons 1 3 Medium – 11⁄2 pounds 11⁄4 cups + 1 tablespoon 1 ⁄2 teaspoons 1 Small – 1 pound 3 ⁄4 cup + 2 tablespoon 1 teaspoon 1 teaspoon 1 11⁄2 teaspoons 3 ⁄4 teaspoon ⁄4 cup 3 ⁄2 teaspoon ⁄2 cup 21⁄4 cups 3 11⁄2 cups 1 1 ⁄4 teaspoons 2 11⁄4 teaspoons 6 tablespoons ⁄4 cup ⁄3 cup Place water. select Pause when pause signal sounds at end of second knead. fat 0g • chol.

press Pause and remove kneading paddle if desired. in bread pan fitted with kneading paddle. When tone sounds. If not serving after cooling. wrap in plastic wrap to maintain freshness when completely cooled. Press Menu and select Quick Bread/Cake. Press Start to continue baking. 80°– 90°F Unsalted butter. Press Crust and select Medium (or to taste). Press Loaf and select dough size. 141mg • calc.Banana Walnut Loaf Quick Bread/Cake Cycle Delay Start Timer . 2g • fat 7g • sat. at room temperature * Pure vanilla extract Mashed bananas Salt Granulated sugar Unbleached all-purpose flour Baking powder Baking soda Chopped walnuts Large – 2 pounds 1 2 Medium – 11⁄2 pounds 1 1 Small – 1 pound 1 1 ⁄2 cup ⁄3 cup ⁄3 cup + 1 tablespoon ⁄2 cup ⁄4 cup ⁄3 cup 2 eggs 1 ⁄2 teaspoons 1 2 eggs 1 teaspoon 11⁄4 cups 3 1 egg 1 teaspoon 1 cup 1 2 11⁄2 cups 1 teaspoon 11⁄3 cups 2 ⁄3 cups 2 ⁄4 teaspoon ⁄2 teaspoon ⁄3 cup ⁄2 teaspoon ⁄4 teaspoon ⁄2 cup 1 cup 2 cups 3 11⁄3 cups 1 3 1 1 teaspoon 1 ⁄2 teaspoons 1 3 ⁄4 teaspoon ⁄3 cup 1 teaspoon 2 ⁄4 cup Place ingredients. Allow to continue mixing. 20g • pro. 24mg • sod. 13mg • fiber 1g 30 . ™ * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.No Ingredients Buttermilk. stir sides and bottom of bread pan with rubber scraper to ensure complete mixing. fat 3g • chol. Press Start to mix and bake. remove bread from machine and transfer to wire rack to cool. in order listed. After batter has mixed for 4 minutes. Nutritional information per serving (1 ounce): Calories 146 (40% from fat) • carb. large. Place in Cuisinart Convection Bread Maker. 1⁄2 -inch pieces at room temperature Eggs. Bread slices best when allowed to cool. When cycle is completed.

in bread pan fitted with kneading paddle. packed Crushed pineapple with juices (from can) All-purpose flour Baking powder Baking soda Salt Unsweetened cocoa powder Cinnamon Freshly grated carrots Chopped pecans or walnuts Golden raisins Vanilla extract Large – 2 pounds 6 tablespoons 2 2 1 1 Medium – 11⁄2 pounds 4 ⁄2 tablespoons 1 Small – 1 pound 3 tablespoons 1 1 2 1 1 1 ⁄3 cup ⁄3 cup ⁄3 cup 2 ⁄2 cup ⁄4 cup ⁄4 cup ⁄3 cup 2 tablespoons + 2 teaspoons 2 tablespoons + 2 teaspoons 1 3 1 1 3 1 2 1 1 1 1 ⁄3 cups 11⁄2 teaspoons 1 1 11⁄4 cups 1 teaspoon 1 1 ⁄2 cup + 1⁄3 cup ⁄4 teaspoon ⁄8 teaspoon ⁄8 teaspoon ⁄4 teaspoon ⁄2 teaspoon ⁄3 cup ⁄4 cup ⁄4 cup ⁄4 teaspoon ⁄4 teaspoon ⁄4 teaspoon ⁄4 teaspoon ⁄4 teaspoon ⁄4 teaspoon ⁄3 cup ⁄3 cup ⁄2 teaspoon ™ 11⁄2 teaspoons 1 teaspoon 11⁄3 cups 1 1 1 1 teaspoon 3 1 cup 1 1 1 ⁄2 cup ⁄2 cup ⁄2 teaspoon Place ingredients. Press Crust and select Medium (or to taste). 17g • pro. in order listed. Bread slices best when allowed to cool.Carrot Cake Bread Quick Bread/Cake Cycle Ingredients Vegetable oil Eggs. 13mg • sod. Press Loaf and select dough size. wrap in plastic wrap to maintain freshness when completely cooled. stir sides and bottom of bread pan with rubber scraper to ensure complete mixing. When cycle is completed. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. Place in Cuisinart Convection Bread Maker. Nutritional information per serving (1 ounce): Calories 107 (34% from fat) • carb. 46mg • calc. press Pause and remove kneading paddle if desired. fat 0g • chol. large. Allow to continue mixing. Press menu and select Quick Bread/Cake. When tone sounds. After batter has mixed for 4 minutes. at room temperature * Granulated sugar Brown sugar. remove bread from machine and transfer to wire rack to cool. Press Start to mix and bake. 1g • fat 4g • sat. Press Start to continue baking. 11mg • fiber 1g 31 . If not serving after cooling.

Allow to continue mixing. Press Start to continue baking. stir sides and bottom of bread pan with rubber scraper to ensure complete mixing. Press Start to mix and bake. After batter has mixed for 4 minutes. Press Loaf and select dough size. When cycle is completed. 2g • fat 3g • sat. Bread slices best when allowed to cool. 157mg • calc. remove bread from machine and transfer to wire rack to cool. Press Menu and select Quick Bread/Cake. 6mg • fiber 1g 32 .No Ingredients Chopped dates 1 Large – 2 pounds 1 cup 1 Medium – 11⁄2 pounds 3 Small – 1 pound 1 ⁄4 cup ⁄2 cup Unsalted butter. Press Crust and select Medium (or to taste). 19g • pro. in order listed. If not serving after cooling.Date Nut Bread Quick Bread/Cake Cycle Delay Start Timer . When tone sounds. press Pause and remove kneading paddle if desired. Nutritional information per serving (1 ounce): Calories 106 ( 26% from fat) • carb. Place in Cuisinart Convection Bread Maker. 4mg • sod. ⁄2-inch pieces at room temperature ⁄4 cup 3 tablespoons 3 2 2 tablespoons 1 1 Boiling water Granulated sugar All-purpose flour Baking soda Baking powder Salt Pure vanilla extract Chopped walnuts 1 cup 3 ⁄4 cup ⁄3 cup ⁄2 cup ⁄2 cup ⁄4 cup 13⁄4 cups 1 teaspoon 1 teaspoon 1 11⁄3 cups 1 teaspoon 1 teaspoon 1 11⁄3 cups 1 teaspoon 1 teaspoon 1 ⁄2 teaspoon ⁄2 cup ⁄2 teaspoon ⁄3 cup ™ ⁄2 teaspoon ⁄3 cup 1 teaspoon 1 1 teaspoon 1 1 teaspoon 1 Place ingredients. wrap in plastic wrap to maintain freshness when completely cooled. in bread pan fitted with kneading paddle. fat 1g • chol.

When tone sounds. large. Press Menu and select Quick Bread/Cake. wrap in plastic wrap to maintain freshness when completely cooled. Press Loaf and select dough size. 18g • pro. Press Crust and select Medium or Dark crust.No Ingredients Buttermilk (bring to room temperature) Fresh lemon juice Lemon zest Butter. 35mg • sod. remove bread from machine and transfer to wire rack to cool. Place in Cuisinart™ Convection Bread Maker. 48mg • calc. stir sides and bottom of bread pan with rubber scraper to ensure complete mixing. 2g • fat 4g • sat. Press Start to mix and bake. Bread slices best when allowed to cool. When cycle is completed. melted and cooled Eggs. Nutritional information per serving (1 ounce): Calories 111 (30% from fat) • carb. in bread pan fitted with kneading paddle. press Pause and remove kneading paddle if desired. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. If not serving after cooling. fat 2g • chol. 20mg • fiber 0g 33 . Press Start to continue baking. at room temperature * Pure vanilla extract Granulated sugar All-purpose flour Poppy seeds Baking powder Large – 2 pounds 3 1 Medium – 11⁄2 pounds 2 Small – 1 pound 1 ⁄4 cup ⁄4 cup ⁄2 cup ⁄3 cup ⁄2 cup 3 tablespoons 2 teaspoons 1 3 tablespoons 2 teaspoons 1 2 teaspoons 1 ⁄3 cup ⁄4 cup 3 1 teaspoon 1 ⁄2 cups 1 2 1 teaspoon 1 cup 11⁄2 cups 1 teaspoon 11⁄4 teaspoons 2 1 teaspoon 3 ⁄4 cup 21⁄4 cups 1 teaspoon 11⁄2 teaspoons 11⁄4 cups 1 teaspoon 11⁄4 teaspoons Place ingredients. in order listed.Lemon Poppy Seed Bread Quick Bread/Cake Cycle Delay Start Timer . After batter has mixed for 4 minutes. Allow to continue mixing.

Pumpkin Walnut Bread
Quick Bread/Cake Cycle Delay Start Timer - No

Ingredients
Oil Canned pumpkin Eggs, large, at room temperature * Brown sugar, packed Unbleached all-purpose flour Ground cinnamon Allspice Nutmeg Salt Baking powder Walnuts Dried cranberries

Large – 2 pounds
1

Medium – 11⁄2 pounds
3 tablespoons
3

Small – 1 pound
2 tablespoons
1

⁄4 cup

1 cup 2 1 cup 2 ⁄4 cups
1

⁄4 cup ⁄4 cup
2

⁄2 cup ⁄2 cup ⁄2 teaspoon ⁄4 teaspoon ⁄4 teaspoon ⁄2 teaspoon ⁄2 teaspoon ⁄4 cup ⁄2 cup

2
3

2
1

1 ⁄3 cups
3 1 1 3 3 1 1

1 cup + 2 tablespoons
1 1 1 1 1 1 1

1 teaspoon
1 1

⁄4 teaspoon ⁄4 teaspoon ⁄4 teaspoon ⁄4 teaspoon ⁄4 teaspoon ⁄3 cup ⁄3 cup

⁄2 teaspoon ⁄4 teaspoon

1 teaspoon 1 teaspoon
1 1

⁄2 cup ⁄2 cup

Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in Cuisinart™ Convection Bread Maker. Press Menu and select Quick Bread/Cake. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix and bake. After batter has mixed for 4 minutes, stir sides and bottom of bread pan with rubber scraper to ensure complete mixing. Allow to continue mixing. When tone sounds, press Pause and remove kneading paddle if desired. Press Start to continue baking. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. If not serving after cooling, wrap in plastic wrap to maintain freshness when completely cooled. * 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 109 (33% from fat) • carb. 14g • pro. 2g • fat 4g • sat. fat 1g • chol. 27mg • sod. 96mg • calc. 17mg • fiber 1g

34

Sour Cream Chocolate Tea Loaf
Quick Bread/Cake Cycle Delay Start Timer – No

Ingredients
Milk, lowfat Sour cream Eggs, large, at room temperature * Granulated sugar Brown sugar, packed Unbleached all-purpose flour Baking powder Baking soda Salt Vanilla extract Chocolate chips Chopped walnuts Dried tart cherries

Large – 2 pounds
3 2

Medium – 11⁄2 pounds
1 1

Small – 1 pound
6 tablespoons
1

⁄4 cup ⁄3 cup ⁄4 cup ⁄2 cup
3

⁄2 cup + 1 tablespoon ⁄2 cup ⁄2 cup ⁄3 cup
1

⁄3 cup

2
3 1

2
1 1

1 6 tablespoons
1 3 1 1 1 1 1 1

⁄4 cup ⁄4 cup + 2 tablespoons ⁄2 teaspoon ⁄4 teaspoon ⁄4 teaspoon ⁄2 teaspoon ⁄3 cup ⁄4 cup

1 ⁄4 cups 1 teaspoon
1 1

1 ⁄3 cups
3 1 1 3 1 1 1

⁄4 teaspoon ⁄2 teaspoon ⁄2 teaspoon ⁄4 teaspoon ⁄2 cup ⁄3 cup ⁄4 cup

⁄2 teaspoon ⁄2 teaspoon ⁄3 cup ⁄2 cup ⁄3 cup

1 teaspoon
2 1 1

3 tablespoons

Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in Cuisinart Convection Bread Maker. Press Menu and select Quick Bread/Cake. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix and bake. After batter has mixed for 4 minutes, stir sides and bottom of bread pan with rubber scraper to ensure complete mixing. Allow to continue mixing. When tone sounds, press Pause and remove kneading paddle if desired. Press Start to continue baking. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. If not serving after cooling, wrap in plastic wrap to maintain freshness when completely cooled. * 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 110 (29% from fat) • carb. 18g • pro. 2g • fat 4g • sat. fat 1g • chol. 16mg • sod. 72mg • calc. 21mg • fiber 1g

35

Zucchini Bread
Quick Bread/Cake Cycle Delay Start Timer - No

Ingredients
Oil, vegetable Zucchini, shredded Eggs, large, at room temperature * Brown sugar, packed Granulated sugar Unbleached all-purpose flour Ground cinnamon Allspice Salt Baking soda Baking powder Walnuts Raisins

Large – 2 pounds
1

Medium – 11⁄2 pounds
1 3

Small – 1 pound
1 1

⁄2 cup

⁄3 cup ⁄4 cup ⁄3 cup

⁄4 cup

1 cup 2
1 1

⁄2 cup ⁄4 cup

2
1

2
1

⁄2 cup ⁄4 cup

3 tablespoons 11⁄2 cups
3 1 3 1 1 1 1

2 tablespoons 1 cup + 2 tablespoons
1 1 1 1 1 1 1

2 cups 1 teaspoon
1

⁄4 teaspoon ⁄4 teaspoon ⁄4 teaspoon ⁄2 teaspoon ⁄2 teaspoon ⁄3 cup ⁄3 cup

⁄2 teaspoon ⁄4 teaspoon ⁄2 teaspoon ⁄4 teaspoon ⁄4 teaspoon ⁄4 cup ⁄2 cup

⁄2 teaspoon ⁄2 teaspoon ⁄2 teaspoon ⁄2 cup ⁄2 cup

1 teaspoon
1 1 1 1

Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in Cuisinart Convection Bread Maker. Press Menu and Select Quick Bread/Cake. Press Loaf and select dough size. Press Start to mix and bake. After batter has mixed for 4 minutes, stir sides and bottom of bread pan with rubber scraper to ensure complete mixing. Allow to continue mixing. When tone sounds, press Pause and remove kneading paddle if desired. Press Start to continue baking. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. If not serving after cooling, wrap in plastic wrap to maintain freshness when completely cooled. * 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 123 (38% from fat) • carb. 17g • pro. 2g • fat 5g • sat. fat 1g • chol. 27mg • sod. 125mg • calc. 15mg • fiber 1g

36

Press Crust and select Medium (or to taste). instant or bread machine Large – 2 pounds 11⁄2 cups 2 ⁄2 tablespoons 1 Medium – 11⁄2 pounds 11⁄4 cups 2 tablespoons 1 tablespoon 1 11⁄4 tablespoons 3 ⁄4 teaspoon ⁄3 cup ⁄3 cup ⁄3 cup ⁄3 cup ⁄3 cup ⁄3 cup 1 ⁄2 teaspoon ⁄2 cup ⁄2 cup ⁄2 cup ⁄2 cup ⁄2 cup ⁄2 cup 11⁄4 cups 2 2 2 2 1 cup 1 1 1 1 21⁄2 tablespoons 2 2 2 tablespoons 1 1 2 ⁄4 teaspoons 21⁄4 teaspoons Place ingredients. remove bread from machine and transfer to wire rack to cool. rise and bake. Press Menu and select Low Carb. Bread slices best when allowed to cool. 90˚ Molasses Salt Whole wheat flour Vital wheat gluten Barley flour Oat flour Almond flour Soy protein Mixed sunflower and pumpkin seeds Mixed. 4g • fat 1g • sat. Press Start to mix. 1mg • sod. in the bread pan fitted with the kneading paddle. knead. fat 0g • chol. active dry. Nutritional information per serving (1 ounce): Calories 55 (22% from fat) • carb. When cycle is completed. Press Loaf and choose dough size. 12mg • calc. 7g • pro. 27mg • fiber 1g 37 . chopped walnuts and pecans Yeast. in the order listed.No Ingredients Water. 80°– 90°F Heavy cream. Place the bread pan in the Cuisinart™ Convection Bread Maker.Nutty Low-Carb Bread Low-Carb Cycle Delay Start Timer .

knead.No Ingredients Buttermilk. Press Menu and select Low Carb. 27mg • fiber 1g 38 . Nutritional information per serving (1 ounce): Calories 55 (22% from fat) • carb. in the order listed. 7g • pro. 80°– 90°F Honey Salt Whole wheat flour Vital wheat gluten Barley flour Almond flour Soy protein Flax seed Yeast. When cycle is completed. Place the bread pan in the Cuisinart™ Convection Bread Maker. 1mg • sod. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Bread slices best when allowed to cool. remove bread from machine and transfer to wire rack to cool. in the bread pan fitted with the kneading paddle. active dry. rise and bake. instant or bread machine Large – 2 pounds 11⁄2 cups 1 ⁄4 tablespoons 1 3 Medium – 11⁄2 pounds 13⁄4 cups 1 tablespoon 1 ⁄4 teaspoon 1 ⁄2 teaspoon ⁄2 cup ⁄2 cup ⁄2 cup 1 ⁄4 cups 2 2 2 1 cup 1 1 1 ⁄3 cup ⁄3 cup ⁄3 cup 21⁄2 tablespoons 21⁄2 tablespoons 21⁄4 teaspoons 2 tablespoons 2 tablespoons 21⁄4 teaspoons Place ingredients. fat 0g • chol.Low-Carb Buttermilk Bread Low-Carb Cycle Delay Start Timer . Press Start to mix. 4g • fat 1g • sat. 12mg • calc.

active dry.No Ingredients Low-carb vanilla yogurt Heavy cream Molasses Salt Whole wheat flour Vital wheat gluten Barley flour Oat flour Almond flour Chopped pecans Ground cinnamon Pure vanilla extract Yeast. knead.Low-Carb Cinnamon Bread Low-Carb Cycle Delay Start Timer. fat 1g • chol. Press Loaf and select dough size. Press Crust and select Medium (or to taste). rise and bake. 2mg • sod. remove bread from machine and transfer to wire rack to cool. When cycle is completed. Press Start to mix. 49mg • fiber 1g 39 . Bread slices best when allowed to cool. Nutritional information per serving (1 ounce): Calories 84 (37% from fat) • carb. Place the bread pan in the Cuisinart™ Convection Bread Maker. instant or bread machine Large – 2 pounds 11⁄4 cups 2 ⁄2 tablespoons 1 Medium – 11⁄2 pounds 1 cup 2 tablespoons 1 tablespoon 1 1 tablespoon + 1 teaspoon 3 ⁄4 teaspoon ⁄3 cup ⁄2 cup ⁄3 cup ⁄3 cup 1 ⁄2 teaspoon ⁄2 cup ⁄4 cup ⁄2 cup ⁄4 cup ⁄2 cup 11⁄4 cups 2 1 2 1 cup 1 1 1 3 1 1 cup 2 1 ⁄4 teaspoons 11⁄4 teaspoons 2 ⁄4 teaspoons 1 1 teaspoon 1 teaspoon 21⁄4 teaspoons Place ingredients. in the order listed. 52mg • calc. Press Menu and select Low Carb. 5g • fat 4g • sat. 9g • pro. in the bread pan fitted with the kneading paddle.

80°– 90°F Heavy cream Molasses Salt Whole wheat flour Vital wheat gluten Barley flour Oat flour Almond flour Soy protein Yeast. fat 0g • chol.Low-Carb Molasses Bread Low-Carb Cycle Delay Start Timer . Place the bread pan in the Cuisinart™ Convection Bread Maker. 27mg • fiber 1g 40 . in the bread pan fitted with the kneading paddle. Nutritional information per serving (1 ounce): Calories 55 (22% from fat) • carb. Bread slices best when allowed to cool. Press Menu and select Low Carb. 4g • fat 1g • sat. knead. 7g • pro. Press Start to mix. rise and bake. 12mg • calc. remove bread from machine and transfer to wire rack to cool. When cycle is completed. instant or bread machine Large – 2 pounds 11⁄2 cups 2 ⁄2 tablespoons 1 Medium – 11⁄2 pounds 11⁄4 cups 2 tablespoons 1 tablespoon 1 11⁄4 tablespoons 3 ⁄4 teaspoon ⁄3 cup ⁄3 cup ⁄3 cup ⁄3 cup ⁄2 teaspoon ⁄2 cup ⁄2 cup ⁄2 cup ⁄2 cup 11⁄4 cups 2 2 2 2 1 cup 1 1 1 1 21⁄2 tablespoons 21⁄4 teaspoons 2 tablespoons 21⁄4 teaspoons Place ingredients. Press Loaf and select dough size. 1mg • sod. active dry. in the order listed.No Ingredients Water. Press Crust and select Medium (or to taste).

in the order listed. in the bread pan fitted with the kneading paddle. 80°– 90°F Heavy cream. Press Start to mix. knead. Nutritional information per serving (1 ounce): Calories 80 (31% from fat) • carb. 2mg • sod. rise and bake. Press Crust and select Medium (or to taste). active dry. instant or bread machine Large – 2 pounds 1 cup + 3 tablespoons 4 tablespoons 1 tablespoon + 1 teaspoon 3 Medium – 11⁄2 pounds 1 cup 3 tablespoons 1 tablespoon 1 ⁄4 teaspoon ⁄2 teaspoon 21⁄2 tablespoons 11⁄4 cups 1 cup 2 2 1 2 tablespoons 1 cup 3 1 1 ⁄4 cup ⁄2 cup ⁄2 cup ⁄3 cup ⁄3 cup ⁄4 cup 2 tablespoons 2 tablespoons 2 tablespoons 2 teaspoons 21⁄4 teaspoons 21⁄2 tablespoons 21⁄2 tablespoons 2 ⁄2 teaspoons 1 21⁄4 teaspoons Place ingredients.Low-Carb Seed Bread Low-Carb Cycle Delay Start Timer . 90˚ Splenda® Salt Flax seed oil Whole wheat flour Almond flour Oat flour Brown rice flour Vital wheat gluten Flax seeds Sesame seeds Poppy seeds Yeast. Bread slices best when allowed to cool.No Ingredients Water. 41mg • calc. 4g • fat 3g • sat. Press Menu and select Low Carb. Press Loaf and select dough size. 10g • pro. 33mg • fiber 1g 41 . Place the bread pan in the Cuisinart™ Convection Bread Maker. remove bread from machine and transfer to wire rack to cool. fat 1g • chol. When cycle is completed.

159mg • calc. in the order listed. rise and bake. fat 3g • chol. Press Menu and select Low Carb. remove bread from machine and transfer to wire rack to cool. diced and cooked Yeast. 13mg • sod. 9g • fat 6g • sat. Press Loaf and select dough size.No Ingredients Water. 95mg • fiber 2g 42 . active dry. Press Start to mix. 80°– 90°F Part-skim ricotta cheese Salt Whole wheat flour Barley flour Soy flour Vital wheat gluten Oat flour Almond flour Splenda sweetener ® Large – 2 pounds 1 cup + 2 tablespoons 8 tablespoons 1 3 1 2 2 1 1 Medium – 11⁄2 pounds 11⁄4 cups 6 tablespoons 1 1 1 1 1 1 1 ⁄2 teaspoon ⁄4 cup ⁄2 cup ⁄3 cup ⁄3 cup ⁄2 cup ⁄3 cup ⁄2 teaspoon ⁄2 cup ⁄3 cup ⁄2 cup ⁄2 cup ⁄3 cup ⁄4 cup 1 tablespoon 4 ounces 3 tablespoons 8 medium slices 3 teaspoons 21⁄2 teaspoons 3 ounces 41⁄2 teaspoons 6 medium slices 21⁄4 teaspoons Shredded Cheddar cheese Grated Asiago cheese Bacon.Lower-Carb Bacon and Cheese Bread Low-Carb Cycle Delay Start Timer . instant or bread machine Place ingredients. When cycle is completed. Press Crust and select Medium (or to taste). knead. Bread slices best when allowed to cool. Place the bread pan in the Cuisinart™ Convection Bread Maker. Nutritional information per serving (1 ounce): Calories 125 (41% from fat) • carb. 10g • pro. in the bread pan fitted with the kneading paddle.

153mg • calc. oil. knead. fat 1g • chol. rise and bake.Cheesy Gluten-Free Loaf Gluten-Free Cycle Delay Start Timer . 4g • fat 4g • sat. honey and cider vinegar to the bread pan fitted with the kneading paddle. eggs. instant or bread machine Large – 2 pounds 13⁄4 cups 3 tablespoons 2 3 tablespoons 1 teaspoon 1 ⁄2 teaspoons 1 Medium – 11⁄2 pounds 11⁄2 cups 2 tablespoons 2 2 tablespoons 3 ⁄4 teaspoon 1 teaspoon 11⁄2 cups 3 1 2 cups 1 cup 1 1 1 ⁄4 cup ⁄3 cup ⁄2 cup ⁄4 cup ⁄4 cup 1 2 tablespoons 2 tablespoons 2 teaspoons 1 1 1 2 ⁄2 teaspoons 3 1 1 1 ⁄4 teaspoon ⁄3 cup + 2 tablespoons ⁄3 cup + 2 tablespoons ⁄4 cup ⁄2 teaspoon ⁄4 cup ⁄4 cup 2 tablespoons 21⁄4 teaspoons 21⁄4 teaspoons Add the milk. 23mg • sod. Bread slices best when allowed to cool. Press Menu and select Gluten Free. 17g • pro. Stir the remaining ingredients together. Nutritional information per serving (1 ounce): Calories 113 (27% from fat) • carb. Place the bread pan in the Cuisinart™ Convection Bread Maker. Press Loaf and select dough size. 62mg • fiber 1g 43 . except for the yeast. 80°– 90°F Olive oil Eggs. Press Crust and select Medium (or to taste). Add yeast to the bread pan last. large. in a separate mixing bowl to incorporate and then add to the bread pan. While the dough is kneading. remove bread from machine and transfer to wire rack to cool. When cycle is completed. Press Start to mix. scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. at room temperature * Honey Cider vinegar Salt Brown rice flour Potato starch Tapioca flour Garfava flour Quinoa flour Xanthan gum Gelatin Shredded provolone cheese Shredded mozzarella cheese Grated Parmesan cheese Yeast. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. active dry.No Ingredients Lowfat milk.

fat 1g • chol. knead.Gluten-Free Apple. Cheddar. active dry.inch pieces at room temperature 1 Large – 2 pounds 11⁄2 cups 2 tablespoons 2 tablespoons 2 3 Medium – 11⁄2 pounds 1 cup + 1 tablespoon 11⁄2 tablespoons 11⁄2 tablespoons 2 3 Honey Eggs. eggs and cider vinegar to the bread pan fitted with the kneading paddle. remove bread from machine and transfer to wire rack to cool. 19g • pro. Stir the remaining ingredients together. 5g • fat 4g • sat. Nutritional information per serving (1 ounce): Calories 127 (29% from fat) • carb. large. except for the yeast. When cycle is completed. rise and bake. Add yeast to the bread pan last. 80°– 90°F Unsalted butter. in a separate mixing bowl to incorporate and then add to the bread pan. honey. scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. Bread slices best when allowed to cool. instant or bread machine ⁄4 teaspoon ⁄4 teaspoon 11⁄2 teaspoons 11⁄2 cups 3 1 1 teaspoon 1 cup + 1 tablespoon 1 1 ⁄4 cup ⁄3 cup ⁄2 cup ⁄4 cup 2 tablespoons 2 tablespoons 1 1 1 11⁄2 tablespoons 11⁄2 tablespoons 1 1 1 ⁄3 cup ⁄3 cup ⁄3 cup ⁄2 teaspoon 1 ⁄4 cup ⁄4 cup ⁄4 cup ⁄2 teaspoon 2 teaspoons 1 11⁄2 teaspoons 1 2 ⁄4 teaspoons 21⁄4 teaspoons Add the milk. Press Crust and select Medium (or to taste). ⁄2 . at room temperature * Cider vinegar Salt Brown rice flour Potato starch Tapioca flour Quinoa flour Garfava flour Shredded Cheddar cheese Chopped dried apples Chopped walnuts Xanthan gum Gelatin Yeast. butter. Press start to mix. While the dough is kneading. 71mg • fiber 1g 44 . 195mg • calc. Press Menu and select Gluten Free.No Ingredients Lowfat milk. 25mg • sod. Walnut Bread Gluten-Free Cycle Delay Start Timer . Place the bread pan in the Cuisinart™ Convection Bread Maker. Press Loaf and select dough size. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

except for the yeast. Stir the remaining ingredients together. maple syrup. 23mg • fiber 1g 45 . Bread slices best when allowed to cool. Press Start to mix. Press Menu and select Gluten Free. eggs and cider vinegar to the bread pan fitted with the kneading paddle. butter. large. fat 1g • chol. 80°– 90°F Unsalted butter. 20g • pro. While the dough is kneading. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. ⁄2 -inch pieces at room temperature 1 Large – 2 pounds 11⁄2 cups 4 tablespoons 4 tablespoons 2 1 teaspoon 2 teaspoons 13⁄4 cups 1 cup 1 cup 1 1 1 Medium – 11⁄2 pounds 1 cup + 1 tablespoon 3 tablespoons 3 tablespoons 1 3 Maple syrup (not pancake syrup) Eggs. 2g • fat 3g • sat. scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. Select dough size. instant or bread machine ⁄4 teaspoon 11⁄2 teaspoons 11⁄3 cups 3 3 1 1 1 ⁄4 cup ⁄4 cup ⁄3 cup ⁄3 cup ⁄3 cup ⁄2 cup ⁄2 cup ⁄2 cup 1 2 ⁄4 teaspoons 11⁄4 teaspoons 2 ⁄4 teaspoons 1 2 teaspoons 1 teaspoon 21⁄4 teaspoons Add the milk. in a separate mixing bowl to incorporate and then add to the bread pan. Place the bread pan in the Cuisinart™ Convection Bread Maker. 14mg • sod. When cycle is completed.No Ingredients Lowfat milk. Nutritional information per serving (1 ounce): Calories 117 (24% from fat) • carb. remove bread from machine and transfer to wire rack to cool. active dry.Gluten-Free Hazelnut Bread Gluten-Free Cycle Delay Start Timer . Add yeast to the bread pan last. 158mg • calc. knead. rise and bake. at room temperature * Cider vinegar Salt Brown rice flour Cornstarch Potato starch Tapioca flour Amaranth flour Chopped hazelnuts Xanthan gum Gelatin Yeast.

remove bread from machine and transfer to wire rack to cool. knead. eggs and cider vinegar in the bread pan fitted with the kneading paddle. 45mg • fiber 2g 46 . Select dough size. large. Add the yeast to the bread pan last. Press Start to mix. 161mg • calc. Place the bread pan in the Cuisinart™ Convection Bread Maker.No Ingredients Lowfat milk. at room temperature * Cider vinegar Salt Garfava flour Tapioca flour Sorghum flour Cornstarch Potato starch Chopped walnuts Xanthan gum Gelatin Yeast. Stir the remaining ingredients together. While the dough is kneading. 80°– 90°F Unsalted butter. 15g • pro. Press Menu button and Select Gluten Free. except for the yeast. molasses. rise and bake. in a separate mixing bowl to incorporate and then add to the bread pan. scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. butter. ⁄2 -inch pieces at room temperature 1 Large – 2 pounds 13⁄4 cups 4 tablespoons 4 tablespoons 2 1 teaspoon 2 teaspoons 11⁄3 cups 1 cup 2 3 1 3 Medium – 11⁄2 pounds 11⁄3 cups 3 tablespoons 3 tablespoons 1 3 Molasses Eggs. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. instant or bread machine ⁄4 teaspoon 11⁄2 teaspoons 1 cup 3 1 1 ⁄4 cup ⁄2 cup ⁄2 cup + 1 tablespoon ⁄2 cup + 1 tablespoon ⁄3 cup ⁄4 cups ⁄4 cup ⁄4 cup 1 2 tablespoons 1 2 ⁄4 teaspoons 11⁄4 teaspoons 2 ⁄4 teaspoons 1 2 teaspoons 1 teaspoon 21⁄4 teaspoons Place the milk.Gluten-Free Molasses Walnut Bread Gluten-Free Cycle Delay Start Timer . Bread slices best when allowed to cool. active dry. Nutritional information per serving (1 ounce): Calories 98 (33% from fat) • carb. When cycle is completed. 3g • fat 4g • sat. 14mg • sod. fat 1g • chol.

Press Start to mix. rise and bake. Bread slices best when allowed to cool. except for the yeast. 46mg • fiber 2g 47 . ⁄2 -inch pieces at room temperature 1 Large – 2 pounds 13⁄4 cups 4 tablespoons 4 tablespoons 2 1 teaspoon 2 teaspoons 11⁄3 cups 1 cup 2 3 1 3 Medium – 11⁄2 pounds 11⁄3 cups 3 tablespoons 3 tablespoons 1 3 Molasses Eggs. Place the bread pan in the Cuisinart™ Convection Bread Maker. 15g • pro. sunflower seeds. Press Menu and select Gluten Free. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. Add the yeast to the bread pan last. When cycle is completed. instant or bread machine ⁄4 teaspoon 11⁄2 teaspoons 1 cup 3 1 1 ⁄4 cup ⁄2 cup ⁄2 cup + 1 tablespoon ⁄2 cup + 1 tablespoon ⁄3 cup ⁄4 cups ⁄4 cup ⁄4 cup ⁄4 cup 1 2 tablespoons 1 1 2 tablespoons 2 teaspoons 1 teaspoon 21⁄4 teaspoons 21⁄4 teaspoons 1 ⁄4 teaspoons 21⁄4 teaspoons Add the milk. eggs and cider vinegar to the bread pan fitted with the kneading paddle. 161mg • calc. Nutritional information per serving (1 ounce): Calories 105 (34% from fat) • carb. 3g • fat 4g • sat. pecans. butter. scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. at room temperature * Cider vinegar Salt Garfava flour Tapioca flour Sorghum flour Cornstarch Potato starch Mixed chopped nuts + seeds (walnuts. fat 1g • chol. Stir the remaining ingredients together. remove bread from machine and transfer to wire rack to cool.Gluten-Free Nut and Seed Bread Gluten-Free Cycle Delay Start Timer . 14mg • sod. pumpkin seeds) Currants Xanthan gum Gelatin Yeast. active dry. large. knead. in a separate mixing bowl to incorporate and then add to the bread pan. 80°– 90°F Unsalted butter. While the dough is kneading. Select dough size. molasses.No Ingredients Lowfat milk.

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

in the order listed. 15g • pro. Bread slices best when allowed to cool. Nutritional information per serving (1 ounce): Calories 72 (3% from fat) • carb. 0mg • sod. 2g • fat 0g • sat. remove bread from machine and transfer to wire rack to cool. Shape each piece of dough into a long narrow baguette and place on a baking sheet that has been dusted with cornmeal. place a pan of hot water on the bottom rack of the oven and preheat oven to 425°F. Press Start to mix. Select dough size. depending upon size prepared. 177mg • calc. active dry. Make 4 diagonal slashes in each loaf about 1⁄4 . punch to deflate and let rest 10 minutes.inch deep using a serrated knife. While baguettes rise. Dust dough gently with additional flour. in the bread pan fitted with the kneading paddle and place in Cuisinart™ Convection Bread Maker. instant or bread machine Large – 2 pounds (3 loaves) 11⁄2 cups 2 teaspoons 1 teaspoon 4 cups 3 tablespoons 21⁄4 teaspoons Medium – 11⁄2 pounds (2 loaves) 11⁄8 cups 11⁄2 teaspoons 3 Small – 1 pound (1 or 2 loaves) 3 ⁄4 cup ⁄2 teaspoon 1 teaspoon 1 ⁄4 teaspoon 3 cups 2 tablespoons 13⁄4 teaspoons 2 cups 11⁄2 tablespoons 11⁄4 teaspoons Place all ingredients. 4mg • fiber 1g 49 . fat 0g • chol. Bake bread in preheated oven 25 to 30 minutes until browned and hollow-sounding when tapped. When cycle is completed. knead and rise.French Bread Baguettes Dough/Pizza Dough Cycle Delay Start Timer – Yes Ingredients Water. 80°– 90°F Salt Granulated sugar Bread flour Wheat germ Yeast. Press Menu and select Dough/Pizza Dough. Cover loosely with plastic wrap and let rise 30 to 40 minutes. remove dough. Divide dough into appropriate number of equal pieces. When cycle is completed.

Cover loosely with plastic wrap and let rise in a warm (90°F). active dry. regular or lowfat. Remove from pans and transfer to wire rack to cool. sugar. Cover with plastic wrap and refrigerate for 1 hour. fat 4g • chol. butter. Shape the larger piece into a ball and press into a buttered 6-inch brioche mold. Deflate dough and divide into the number and size brioches desired. Press a hole in the center about 1 inch deep. Press Menu and select Dough/Pizza Dough.inch pieces. at room temperature * Unsalted butter. salt. 69mg • sod. 222mg • calc. and place in 1⁄2 . it is recommended to scrape the bowl after 10 minutes of kneading to ensure even distribution and mixing of ingredients. Nutritional information per serving (one 2-ounce brioche): Calories 198 (35% from fat) • carb. and yeast. Shape the smaller piece into a ball and place in the center hole. When dough cycle is completed. until rich golden in color and hollow-sounding when tapped. For individual brioches. bread flour. knead and rise. This dough is very soft. follow the same shaping directions. Preheat oven to 350°F. cut in 1⁄2 . 80°– 90°F Eggs. in the order listed. For 1 or 11⁄2 . Brush brioche(s) with egg wash.pound brioche. eggs. 26g • pro.cup brioche molds. remove dough. 36mg • fiber 1g 50 . and about 20 to 30 minutes for larger brioches. remove 1⁄6 of the dough. Bread slices best when allowed to cool. at room temperature Granulated sugar Powdered milk Salt Bread flour Yeast. in the bread pan fitted with the kneading paddle. large.Bread-Machine Brioche Dough/Pizza Dough Cycle Delay Start Timer – No Ingredients Milk. Place the bread pan in the Cuisinart™ Convection Bread Maker. *Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. draft-free place about 45 minutes. punch to deflate and transfer to a well-buttered bowl. Bake in preheated oven for 15 to 20 minutes for individual brioches. 6g • fat 8g • sat. instant or bread machine Large – 2 pounds 1 Medium – 11⁄2 pounds 1 Small – 1 pound 1 ⁄2 cup ⁄3 cup ⁄4 cup 4 8 tablespoons 2 tablespoons 2 tablespoons 1 ⁄2 teaspoons 1 3 6 tablespoons 11⁄2 tablespoons 11⁄2 tablespoons 1 teaspoon 23⁄4 cups + 1 tablespoon 21⁄4 teaspoons 2 4 tablespoons 1 tablespoon 1 tablespoon 3 ⁄4 teaspoon 33⁄4 cups 3 teaspoons 13⁄4 cups + 2 tablespoons 11⁄2 teaspoons Egg wash – 1 large egg beaten with 1 tablespoon water Place the milk. Press Start to mix. Select dough size. powdered milk.

Select dough size. 29mg • fiber 0g 51 . Transfer to a wire rack to cool slightly and serve. 10 inches long and between 16 and 24 inches wide. cut strips that are each 1⁄2-inch wide. knead and rise. Roll the rectangle so that its width runs from left to right. remove dough from machine and transfer to a lightly floured surface. Preheat oven to 375°. in the bread pan fitted with the kneading paddle. 80°– 90°F Olive oil Salt Granulated sugar Bread flour Shredded Cheddar cheese Paprika Yeast. 2mg • sod. When cycle is completed. Press Start to mix. Place on parchment-lined baking sheet and cover with plastic and allow to rest for about 30 minutes. 1⁄4-inch thick. Twist each strip so it resembles a cheese straw. 136mg • calc. 10g • pro. brush with olive oil and bake until golden – about 15 to 20 minutes. Roll the dough out into a rectangle.Cheddar Breadsticks Dough/Pizza Dough Cycle Delay Start Timer. Once breadsticks have rested. in the order listed. depending on the dough size. 3g • fat 3g • sat. active dry. Line baking sheets with parchment paper. Nutritional information per breadstick: Calories 83 (36% from fat) • carb. Press Menu and select Dough/Pizza Dough. Place the bread pan in the Cuisinart™ Convection Bread Maker. With a pizza cutter or sharp knife. fat 0g • chol. instant or bread machine Large – 40-45 sticks 1 cup 6 tablespoons 2 teaspoons 1 teaspoon 33⁄4 cups 11⁄4 cups 1 ⁄4 teaspoons 1 Medium – 30 sticks 3 1 Small – 25 sticks 1 1 3 1 ⁄4 cup ⁄3 cup ⁄2 teaspoon ⁄2 cup ⁄4 cup ⁄4 teaspoon ⁄2 teaspoon ⁄4 cup ⁄4 teaspoon 11⁄2 teaspoons 1 3 cups 1 cup 1 teaspoon 21⁄4 teaspoons 21⁄4 cups 3 3 21⁄4 teaspoons 2 teaspoons Place ingredients.yes Ingredients Water.

remove from baking pan and deflate. Cover with plastic wrap and let rise until doubled.inch pieces Kosher or sea salt Bread flour Yeast. cut in 1⁄4 . 55mg • fiber 2g 52 . May be made ahead and reheated to serve. Select dough size.No Ingredients Sweet potato. Divide into 18 – 12 – 9 equal portions. Dough – 12 rolls 8–10 ounces (3⁄4 cup mashed) 1 1 lb. about 30 to 40 minutes. Mash sweet potatoes and measure out necessary amount for size recipe being prepared: 1 cup – 3⁄4 cup – 1⁄2 cup. butter. brush tops with milk. Dough – 18 rolls 12–14 ounces (1 cup mashed) 1 1 1 11⁄2 lbs. nonfat dry milk. Press Menu and select Dough/Pizza Dough. Nutritional information per roll: Calories 199 (16% from fat) • carb. When rolls have doubled in size. depending on size recipe prepared. 8mg • sod. peeled and cubed Reserved cooking water from sweet potatoes Nonfat dry milk Brown sugar. Remove from muffin tins and serve warm. Measure out necessary amount of reserved cooking water for size of recipe being prepared: 1⁄2 cup – 1⁄3 cup – 1⁄4 cup and let cool to 90°F.Sweet Potato Cloverleaf Rolls Dough/Pizza Dough Cycle Delay Start Timer . brown sugar. Arrange 3 small dough balls in each muffin cup. fat 2g • chol. Preheat oven to 375°F. 36g • pro. Bring to a boil. When dough is ready. salt. 9-hole) with cooking spray. reserving cooking water. until lightly browned and hollow-sounding when tapped. instant or bread machine Cooking spray Milk for brushing tops of rolls 2 lbs. knead and rise. bread flour and yeast in baking pan fitted with kneading paddle. Lightly coat regular muffin tin (18-hole. Drain. firmly packed Unsalted butter. Roll each piece into a small ball. 6g • fat 3g • sat. active dry. about 15 to 20 minutes. at room temperature. Divide each dough ball into 3 equal portions. Dough – 8 rolls 6–8 ounces (1⁄2 cup mashed) 1 ⁄2 cup ⁄4 cup ⁄4 cup ⁄3 cup ⁄4 cup 3 tablespoons 3 tablespoons 1 teaspoon 3 cups 2 teaspoons 2 tablespoons 2 tablespoons 3 11⁄4 teaspoons 4 cups 3 teaspoons ⁄4 teaspoon 2 cups 1 teaspoon Place the cubed sweet potatoes in a saucepan with water to cover by 1 inch. then reduce heat and simmer until potatoes are tender. Place measured mashed sweet potatoes. 223mg • calc. Press Start to mix. measured cooking liquid. 12-hole. Bake in preheated oven for 20 to 25 minutes.

until they are a dark golden. Once finished. Once rolls have doubled.Molasses Whole Wheat Rolls with Currants and Pecans Dough/Pizza Dough Cycle Delay Start Timer . Select dough size. 80°– 90°F Butter. in the bread pan fitted with the kneading paddle. snip 2 – 3 vents along top of each roll with sharp scissors and dust with whole wheat flour. transfer rolls to a wire cooling rack. knead and rise. Roll each piece into an oval and place on a baking sheet lined with parchment paper and cover with plastic. Divide the dough into the number of pieces that the recipe size indicates. Dough – 12 rolls 1 1 1 lb. ⁄2-inch pieces at room temperature 1 2 lbs. Nutritional information per roll: Calories 181 (23% from fat) • carb. 5g • fat 5g • sat. 45mg • fiber 3g 53 . in the order listed. instant or bread machine ⁄4 teaspoon 1 ⁄2 teaspoon 1 ⁄2 tablespoons 11⁄2 cups 11⁄2 cups 1 1 1 tablespoon 1 cup 11⁄4 cups 6 tablespoons 6 tablespoons 2 teaspoons ⁄2 cup + 2 tablespoons ⁄2 cup + 2 tablespoons ⁄2 cup ⁄2 cup 21⁄4 teaspoons 21⁄4 teaspoons Place ingredients. active dry. Preheat oven to 350°F. 156mg • calc. When cycle is completed. lowfat Water. 31g • pro. 3mg • sod. Place the bread pan in the Cuisinart™ Convection Bread Maker. Allow to rest for about 30 minutes until the rolls have about doubled in size. Dough – 16 rolls 1 1 11⁄2 lbs. Press Start to mix. fat 1g • chol. Bake in preheated oven for about 20 to 25 minutes.No Ingredients Milk. Dough – 8-10 rolls 7 tablespoons 7 tablespoons 1 tablespoon 1 ⁄2 cup + 2 tablespoons ⁄2 cup + 2 tablespoons 1 ⁄2 cup ⁄2 cup 1 ⁄2 tablespoons 1 teaspoon 2 tablespoons 2 cups 2 cups 1 1 1 tablespoon 3 Salt Molasses Whole wheat flour Bread flour Currants Chopped pecans Yeast. remove dough from machine and transfer to a lightly floured surface. Press Menu and select Dough/Pizza Dough.

fat 0g • chol. When Dough Cycle is completed. Select dough size. Place the bread pan in the Cuisinart™ Convection Bread Maker. deflate dough and use to make your favorite pizza. 147mg • calc. 80°– 90°F Honey or sugar Salt (sea or kosher) Extra virgin olive oil Bread flour * Whole wheat flour * Yeast. knead and rise. 2g • fat 1g • sat. Select Dough/Pizza Dough.Yes Ingredients Water. in order listed. in bread pan fitted with kneading paddle. 0mg • sod. 4mg • fiber 1g 54 . 13g • pro.Pizza Dough Dough/Pizza Dough Cycle Delay Start Timer . * May use all bread flour rather than using part whole wheat flour. Nutritional information per serving (1 ounce): Calories 73 (14% from fat) • carb. instant or bread machine Large – 2 pounds 11⁄3 cups 1 teaspoon 2 teaspoons 2 tablespoons 31⁄4 cups 3 Medium – 11⁄2 pounds 1 cup 3 Small – 1 pound 2 1 ⁄3 cup ⁄2 teaspoon ⁄4 teaspoon 11⁄2 teaspoons 11⁄2 tablespoons 22⁄3 cups 9 tablespoons 1 ⁄4 teaspoons 3 1 teaspoon 1 tablespoon 13⁄4 cups 6 tablespoons 11⁄4 teaspoons ⁄4 cup 1 2 ⁄4 teaspoons Place ingredients. active dry. Press Start to mix.

Ingredients for topping Extra virgin olive oil Coarse kosher or sea salt Freshly grated Asiago. cheese and herbs. marjoram) – loosely packed 15x10-inch focaccia 4 tablespoons 1 teaspoon 1 12x8-inch focaccia 3 tablespoons 3 1 8x6-inch focaccia 2 tablespoons 1 1 ⁄4 teaspoon ⁄3 cup ⁄4 cup ⁄2 teaspoon ⁄4 cup ⁄2 cup ⁄3 cup 1 1 3 tablespoons Brush a jelly-roll pan with olive oil and sprinkle with cornmeal.Yes Ingredients for crust Water. Place in preheated oven and bake until deep golden and puffed with a crispy crust. press indentations into the dough about 1 inch apart and 1⁄2-inch deep. Drizzle with olive oil. 80°– 90°F Extra virgin olive oil Italian herb blend Salt Bread flour Yeast. 213mg • calc. After dough has rested. Select Dough/Pizza Dough. 1mg • sod.Herb Focaccia Dough/Pizza Dough Cycle Delay Start Timer . Parmesan or Grana Padano® cheese Chopped fresh herbs (parsley. basil. in the order listed. depending on size. When cycle is completed remove dough from pan. Place the bread pan in the Cuisinart Convection Bread Maker. Nutritional information per serving (1 ounce): Calories 99 (34% from fat) • carb. in the bread pan fitted with the kneading paddle. 3g • fat 4g • sat. 13g • pro. Press Start to mix. thyme. instant or bread machine Large – 2 pounds 1 ⁄2 cups 1 Medium – 11⁄2 pounds 1 ⁄8 cups 1 Small – 1 pound 3 ⁄4 cup 3 tablespoons 1 tablespoon 2 teaspoons 4 ⁄4 cups 1 2 tablespoons + 1 teaspoon 21⁄4 teaspoons 1 ⁄2 teaspoons 1 11⁄2 tablespoons 11⁄2 teaspoons 1 teaspoon 21⁄8 cups 1 teaspoon ™ 3 cups + 3 tablespoons 1 ⁄2 teaspoons 1 2 teaspoons Place all ingredients. fat 1g • chol. Cover loosely with plastic wrap and let rise in a warm place until about doubled in size. Sprinkle evenly with salt. oregano. knead and rise. Preheat oven to 450°F. punch to deflate and let rest 10 minutes before continuing. 23mg • fiber 0mg 55 . active dry. Select dough size. about 10 to 20 minutes. roll out on a lightly floured surface to the appropriate size and place on prepared pan. With oiled fingertips. about 40 to 50 minutes.

brown sugar. Boil for 3 minutes total. 0mg • sod. Dip each pretzel into the stirred baking soda solution and place back on parchment-lined baking sheet. 80°– 90°F Salt Brown sugar. remove dough from machine and transfer to a floured surface. Preheat oven to 425°F. firmly packed Bread flour Yeast. approximately 15 to 20 minutes. 28g • pro. Twist dough into a pretzel shape and place on a baking sheet lined with parchment paper. flipping each after 11⁄2 minutes. Press Menu and select Dough/Pizza Dough. stir and reserve.Yes Ingredients Water. knead and rise. Divide dough into equal pieces according to the specific recipe size. Bake in the oven until dark and golden. 8mg • fiber 1g 56 . instant or bread machine Water Baking soda Large – 16 pretzels 11⁄4 cups 1 tablespoon + ⁄4 cup 1 Medium – 12 pretzels 1 cup 2 teaspoons 1 tablespoon 3 ⁄4 cups 1 Small – 8 pretzels 3 ⁄4 cup 11⁄2 teaspoons 21⁄2 teaspoons 2 cups + 6 tablespoons 2 teaspoons 2 cups 2 tablespoons 1 tablespoon + 1 teaspoon 4 cups 21⁄4 teaspoons 2 cups 2 tablespoons 21⁄4 teaspoons 2 cups 2 tablespoons Place the water. fat 0g • chol. Place the 2 cups of water and baking soda in a small bowl. transfer to a wire cooling rack. Press Start to mix. bread flour and yeast (do not add the second amount of water or the baking soda) in the bread pan fitted with the kneading paddle. Cover with plastic and allow pretzels to rest for about 20 to 30 minutes. 939mg • calc. 5g • fat 1g • sat. Place the bread pan in the Cuisinart™ Convection Bread Maker. Nutritional information per 2-ounce pretzel: Calories 141 (4% from fat) • carb.Soft Pretzels Dough/Pizza Dough Cycle Delay Start Timer . carefully slide pretzels into the boiling water one at a time. Roll each ball into a thin rope. Select dough size. Place 2 inches of water in a wide 51⁄2 quart sauté pan and bring to a boil. When cycle is completed. Once pretzels have rested and water comes to a boil. active dry. Allow pretzels to drain on a wire cooling rack. When pretzels are finished. salt.

recipe. Nutritional information per serving (1 ounce): Calories 83 (28% from fat) • carb. When loaf is ready. Press Menu and Select Dough/Pizza Dough. transfer rolls to a wire cooling rack. Follow the same directions for the rolls but shape the dough into one large oval-shaped loaf. in the bread pan fitted with the kneading paddle. 80°– 90°F Olive oil Salt Granulated sugar Whole wheat flour Bread flour Kalamata olives.Whole Wheat Kalamata Bread Dough/Pizza Dough Cycle Delay Start Timer . in the order listed. cut 2 small slashes across each roll with a serrated knife. Dust with whole wheat flour and bake in preheated oven for about 20 to 25 minutes. until they are a dark golden. slash the top diagonally 3 times across the top. Divide the dough into the number of pieces that the recipe size indicates. Bread slices best when allowed to cool. If you are using the 2-lb. Dough – 16 rolls 1 11⁄2 lbs. active dry. remove from pan and transfer to wire rack to cool. Press Start to mix. Once rolls have doubled. divide the dough into two equal pieces and shape each loaf. remove dough from machine and transfer to a lightly floured surface. fat 0g • chol. Once finished.No Ingredients Milk. 15mg • fiber 1g 57 . Select dough size. 80°– 90°F Water. 2g • fat 3g • sat. knead and rise. When cycle is completed. Note: This recipe can also be shaped into large oval loaves. Dough – 12 rolls 1 1 lb. Place the bread pan in the Cuisinart™ Convection Bread Maker. instant or bread machine 2 lbs. Dough – 8-10 rolls 6 tablespoons 41⁄2 tablespoons 1 tablespoon 1 ⁄2 cup + 2 tablespoons 1 ⁄2 cup 7 ⁄2 tablespoons 11⁄2 tablespoons 1 teaspoon 1 tablespoon + 1 teaspoon 2 cups 2 cups 1 6 tablespoons 1 tablespoon 3 ⁄4 teaspoon ⁄2 teaspoon 1 tablespoon 11⁄2 cups 1 ⁄2 cups 1 1 2 teaspoons 1 cup 11⁄4 cups 6 tablespoons 3 ⁄2 cup + 2 tablespoons 1 ⁄2 cup 1 ⁄4 teaspoons 21⁄4 teaspoons 1 teaspoon 21⁄4 teaspoons ⁄4 teaspoon 2 teaspoons Place ingredients. 13g • pro. Place on baking sheet lined with parchment and wrap the loaf/loaves in plastic. 232mg • calc. Once finished. Bake in preheated 350°F oven for approximately 25 to 30 minutes until it is dark golden and sounds hollow when rapped on the bottom. Preheat oven to 350°F. Allow to rest for about 30 minutes until the rolls have about doubled in size. until the loaf has doubled in size. 0mg • sod. pitted and chopped Herbes de Provence Yeast. Roll each piece into an oval and place on a baking sheet lined with parchment paper and cover with plastic. Allow to rest for 30 minutes.

Brush hot knots lightly with reserved herb/olive oil mixture. Dough – 16 rolls 2 cloves 2 teaspoons 1 ⁄3 cups 1 11⁄2 lbs. 312mg • calc. Preheat oven to 350°F. and Cheese Knots Dough/Pizza Dough Cycle Delay Start Timer .Garlic.No Ingredients Garlic. Dough – 8-10 rolls 2 cloves 2 teaspoons 3 ⁄4 cup ⁄4 teaspoon 2 tablespoons + 1 tablespoon 11⁄4 teaspoons 4 cups 1 1 1 tablespoon + 1 teaspoon 3 21⁄4 cups 2 tablespoons 11⁄2 tablespoons 1 ounce 13⁄4 teaspoons ⁄3 cup ⁄4 cup 1 ⁄4 cup 2 tablespoons 11⁄2 ounce 2 teaspoons 2 ounces 2 ⁄4 teaspoons In a small bowl combine the chopped garlic. Italian herbs. Place the bread pan in the Cuisinart™ Convection Bread Maker. Divide the dough into the number of pieces that the recipe size indicates. 6g • fat 5g • sat. When cycle is completed. Cover with plastic and reserve. 35g • pro. 5mg • sod. Dough – 12 rolls 2 cloves 2 teaspoons 1 cup 11⁄2 tablespoons + 1 tablespoon 1 teaspoon 3 cups 1 1 lb. and 1 tablespoon of olive oil and mix well. Place the remaining ingredients. Roll each into a 10-inch rope and shape into a knot. fat 1g • chol. instant or bread machine 2 lbs. in the bread pan fitted with the kneading paddle. Herb. let cool 5 to 10 minutes before serving. in the order listed. chopped Italian herb seasoning blend Water Olive oil. Nutritional information per roll: Calories 213 (22% from fat) • carb. Press Menu and select the Dough/Pizza Dough. remove dough from machine and transfer to a lightly floured surface. Place on parchment-lined baking sheet. Select dough size. knead and rise. Bake in preheated oven for 15 to 18 minutes until lightly browned. cover lightly with plastic wrap and allow to rest for approximately 30 minutes. active dry. divided Salt Bread flour Dry powdered milk Potato flakes Asiago cheese. grated Yeast. 78mg • fiber 1g 58 . Press Start to mix.

Dough – 16 rolls 3 1 11⁄2 lbs.No Ingredients Buttermilk Water. remove dough from machine and transfer to a lightly floured surface. Line baking sheets with parchment paper. Press Start to mix. Select dough size. roll each small piece of dough into a ball. Bake rolls for 20 to 25 minutes. Press Menu and select Dough/Pizza Dough. 23mg • fiber 1g 59 . Cover with plastic wrap and let rise until light and about doubled in size. about 30 to 40 minutes. Nutritional information per roll: Calories 174 (31% from fat) • carb. about 1⁄4-inch deep. adding flour as necessary. until browned and crusty. 4g • fat 6g • sat. in the bread pan fitted with the kneading paddle and place in the Cuisinart™ Convection Bread Maker. 37mg • sod. knead dough lightly until no longer sticky.Onion Rye Rolls Dough/Pizza Dough Cycle Delay Start Timer . 267mg • calc. 80°– 90°F Molasses Vegetable oil Salt Finely chopped onions. Dough – 12 rolls 9 tablespoons 6 tablespoons 2 tablespoons 1 tablespoon + 1⁄2 teaspoon 1 teaspoon 1 1 lb. in the order listed. instant or bread machine Caraway seeds Vital gluten flour 2 lbs. knead and rise. patted dry Bread flour Rye flour Rye flakes (rye cereal) Potato starch Yeast. They are very good when sliced to make a sandwich or as a burger bun. With floured hands. active dry. 26g • pro. These rolls are best when allowed to cool completely. With well-floured hands. When cycle is completed. Dust rolls with flour and cut 2 parallel or crossed slashes into each roll. then shape into a round about 3 inches in diameter. Dough will be sticky. Divide dough into 16 –12 – 8 equal pieces. fat 3g • chol. Let rest 5 minutes. Transfer to a rack to cool completely before serving. Arrange evenly spaced on baking sheet. Preheat oven to 400°F. Dough – 8-10 rolls 6 tablespoons 1 ⁄4 cup ⁄2 cup ⁄4 cup 21⁄2 tablespoons 11⁄2 tablespoons 11⁄2 teaspoons 1 4 teaspoons 21⁄2 teaspoons 3 1 ⁄4 teaspoon ⁄4 cup ⁄2 cup ⁄2 cup 1 ⁄3 cup 1 2 ⁄2 cups 1 cup 1 1 1 ⁄2 cups + 2 tablespoons 3 1 1 11⁄4 cups 1 ⁄4 cup ⁄4 cup ⁄4 cup 3 ⁄3 cup ⁄3 cup 1 1 3 tablespoons 3 tablespoons 11⁄4 teaspoons 21⁄4 teaspoons 11⁄2 teaspoons 2 ⁄4 teaspoons 1 ⁄2 tablespoons 1 tablespoon 1 ⁄4 teaspoons 1 tablespoon + 1 teaspoon 21⁄4 teaspoons Place all ingredients. but may be reheated to serve warm.

Nutritional information per serving (one roll): Calories 219 (34% from fat) • carb. Preheat oven to 375°F. 5g • fat 8g • sat. Select dough size. fat 3g • chol. about 35 to 45 minutes. see Tips and Hints. Arrange on parchment-lined baking sheets equally spaced. and yeast in the bread pan fitted with the kneading paddle. knead and rise. 1mg • sod. Cover with plastic wrap and let rise until nearly doubled. page 15 of Instructions) Ingredients Lowfat milk. no closer than 1 inch apart. Divide dough into 16 –12 – 8 equal portions. packed Salt Bread flour Yeast. about 25 minutes. 80mg • calc. Let cool 15 to 20 minutes on a rack before serving – they are very tempting just out of the oven. 80°– 90°F Peanut butter. crunchy or creamy Brown sugar. When cycle is completed. active dry. Bake rolls until browned and hollow-sounding when tapped. salt. but the chocolate morsels may be hot enough to cause a burn. then flatten to 3⁄4 -inch-thick rounds. bread flour. Place the bread pan in the Cuisinart™ Convection Bread Maker. Press Menu and select Dough/Pizza Dough. instant or bread machine Semisweet chocolate morsels 16 rolls 1 cup 1 12 rolls 3 1 8 rolls 1 1 ⁄4 cup ⁄3 cup ⁄8 teaspoon ⁄2 cup ⁄3 cup ⁄4 teaspoon ⁄2 cup ⁄2 teaspoon 3 tablespoons 1 2 tablespoons + 1 teaspoon 3 11⁄2 tablespoons 1 23⁄4 cups 21⁄4 teaspoons 1 cup 2 cups 13⁄4 teaspoons 3 1 cup + 6 tablespoons 11⁄8 teaspoons 1 ⁄4 cup ⁄2 cup Place milk. Shape into balls. remove dough and punch to deflate. peanut butter. brown sugar. 27mg • fiber 3g 60 . Press Start to mix.Peanut Butter and Chocolate Rolls Dough/Pizza Dough Cycle Delay Start Timer – Not recommended (can substitute dry milk. Let rest 10 minutes. 31g • pro.

at room temperature * Unsalted butter. melted 2 1⁄2 pounds dough = 24 cinnamon swirl rolls 1 1 ⁄2 cup ⁄4 cup 1 1 ⁄3 cup 1 1 ⁄4 cup 3 tablespoons 1 tablespoon + 2 ⁄2 teaspoons 3 tablespoons 2 tablespoons 1 tablespoon + 1 teaspoon 2 tablespoons 2 ⁄2 tablespoons 4 tablespoons 61 . active dry. large. at room temperature Granulated sugar Salt Vanilla extract Bread flour Cornstarch Yeast. unsalted. instant or bread machine 2 1⁄2 pounds dough = 24 cinnamon swirl rolls 2 ⁄3 cup 1 ⁄2 cup 1 ⁄3 cup 3 6 tablespoons 1 2 4 tablespoons 1 3 1 3 tablespoons 1 1 3 ⁄2 cup 1 ⁄3 cup ⁄4 teaspoon 1 ⁄4 cup ⁄2 teaspoon ⁄4 teaspoon ⁄3 cup 1 teaspoon 1 ⁄2 teaspoons 4 cups 2 1 ⁄8 teaspoons 3 cups 1 2 cups 1 ⁄3 cup 1 ⁄3 cup 3 2 ⁄4 teaspoons 1 ⁄4 teaspoons 11⁄8 teaspoons * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. Filling Ingredients Brown sugar. packed Granulated sugar Cinnamon Butter. warmed to 80°– 90°F Eggs. cut in 1⁄2 -inch pieces.Cinnamon Swirl Rolls Dough/Pizza Dough Cycle Delay Start Timer – No (contains raw eggs and fresh milk) Ingredients Lowfat milk.

cornstarch. When cycle is completed remove dough and punch to deflate. sifted Lowfat milk 2 1⁄2 pounds dough = 24 cinnamon swirl rolls 4 ounces 1 3 ounces 3 tablespoons 3 2 ounces 2 tablespoons 1 3 ⁄4 cup 1 1 teaspoon 1 ⁄2 cups 1 tablespoon ⁄4 teaspoon 1 1 ⁄2 teaspoon ⁄4 cup 1 ⁄8 cups 2 ⁄4 teaspoons 11⁄2 teaspoons Nutritional information per serving (one roll): Calories 239 (31% from fat) • carb. and sprinkle evenly with sugar/cinnamon mixture. 37g • pro. Let cool 20 to 25 minutes before frosting. flour. granulated sugar. reserve. eggs. fat 5g • chol. 43mg • sod.Place the milk. Bake for 25 to 30 minutes. 4g • fat 8g • sat. Roll the dough out into rectangles 12 inches wide and 1⁄2-inch thick. Pinch along long side to seal. Place the filling ingredients in a small bowl and stir with a whisk until well blended. 138mg • calc. vanilla. cover with plastic wrap. Lightly coat 2 ten-inch round/2 nine-inch round/1 ten-inch round cake pan(s) with cooking spray and reserve. divide into 2 equal portions. knead and rise. Press Start to mix. Roll as for a jelly roll. Preheat oven to 350°F. until puffed with golden tops. Arrange in prepared pans. Combine frosting ingredients and stir with a whisk until smooth (this may also be done in a food processor fitted with the metal “s” blade. salt. unsalted butter. Place the bread pan in the Cuisinart™ Convection Bread Maker. Select Dough/Pizza Dough. 36mg • fiber 1g 62 . Cut with a serrated knife into 12/9/6 equal portions. at room temperature Vanilla extract Powdered sugar. Cream Cheese Frosting Ingredients Lowfat cream cheese Unsalted butter. and yeast in the bread pan fitted with the kneading paddle. Let rest 10 minutes. and let rise 35 to 40 minutes. Select dough size. or with a hand mixer). Brush each rectangle with melted butter to within one inch of one long side and to the ends of the other 3 sides. and hollow-sounding when tapped. For large and medium recipes. ending with the unbuttered side. Spread or drizzle cream cheese frosting to taste.

punch to deflate and let rest 10 minutes before continuing. 80°– 90°F Sour cream Unsalted butter. large. Press Menu and select Dough/Pizza Dough. 3g • fat 4g • sat. cut in 1⁄2 -inch pieces Granulated sugar Bread flour Yeast. fat 2g • chol. remove dough from pan. 8mg • calc. instant or bread machine 2 pounds dough 3 1 11⁄2 pounds dough 2 6 tablespoons 41⁄2 tablespoons 4 ⁄2 tablespoons 1 1 pound dough 1 41⁄2 tablespoons 3 tablespoons 3 tablespoons + 2 teaspoons 3 tablespoons 21⁄8 cups 11⁄2 teaspoons ⁄4 cup + 3 ⁄2 tablespoons 1 6 tablespoons 6 tablespoons 6 tablespoons 4 ⁄4 cups 1 41⁄2 tablespoons 3 cups + 1 tablespoon 2 ⁄4 teaspoons 1 1 tablespoon Place all ingredients. Place the bread pan in the Cuisinart™ Convection Bread Maker. 10mg • fiber 0g 63 . * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. in order shown.Basic Sweet Dough Dough/Pizza Dough Delay Start Timer – No (contains fresh dairy products and eggs) Ingredients Eggs. active dry. knead and rise dough. This dough may be used to make your favorite sweet breakfast/brunch treats. at room temperature. Nutritional information per serving (one ounce): Calories 105 (31% from fat) • carb. 15mg • sod. at room temperature * Water. Press Start to mix. in bread pan fitted with the kneading paddle. 15g • pro. When dough has risen and cycle is completed.

at room temperature Granulated sugar Cornstarch Egg. cornstarch. Preheat oven to 350°F. a few drops at a time. 41mg • sod. 17mg • fiber 1g 64 . divided 6 tablespoons Egg wash – 1 large egg beaten with 1 tablespoon water Place cream cheese. Vanilla Glaze Place 1⁄2 cup sifted powdered sugar in a bowl with 2 teaspoons powdered sugar and 1⁄2 teaspoon vanilla extract. large. Remove from oven. Bake in preheated 350°F oven for 30 to 40 minutes until golden brown and filling is set. dust with powdered sugar. at room temperature * Pure vanilla extract Apricot preserves 8 ounces 1 2 pounds = 2 Danish Braids 11⁄2 pounds = 1 Braid 6 ounces 3 tablespoons 4 teaspoons 3 tablespoons (1 medium) 3 1 pound = 1 Braid 4 ounces 2 tablespoons 1 tablespoon 2 tablespoons (1⁄2 beaten egg – 1 small) 1 ⁄4 cup 2 tablespoons 1 1 teaspoon 12 tablespoons. Place on a parchment-lined baking sheet. Cut 1-inch wide strips from edge of filling to edge of dough along 18-inch sides. Cover and refrigerate until ready to use. Fold bottom row toward filling and finish by stretching last strip and tucking under. cut in 1⁄2-inch pieces. and pull parchment out from under the braid. Nutritional information per serving (1 ounce): Calories 158 (35% from fat) • carb. until mixture is a consistency that can be drizzled. divide dough into 2 equal pieces. 4g • fat 6g • sat. or drizzle with vanilla glaze.Apricot Cheese Danish Braid Ingredients Basic Sweet Dough. Alternately fold strips at an angle from each side across filling toward opposite side. fat 3g • chol. and vanilla in a medium bowl and whisk until smooth (this may also be done in a food processor fitted with the metal “s” blade or with a hand mixer). Brush with egg wash. sugar. Begin braid by folding top row toward filling. Serve plain. page 63 Cream cheese. Allow to cool. Slide parchment and braid onto a wire rack. divided ⁄4 teaspoon ⁄2 teaspoon 9 tablespoons. 39mg • calc. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. Cover and let rise until nearly doubled. 22g • pro. egg. Roll out dough into a rectangle 18x12 inches for 2-pound size or 14x10-inches for 11⁄2-pound size. For 2-pound and 11⁄2-pound recipes. Spread cream cheese filling over the center third (lengthwise portion) of rectangle and top with 6 (41⁄2) tablespoons apricot preserves. Add milk.

Preheat oven to 425˚F. 4mg • fiber 1g 65 . If desired. cool rises to develop the flavors and texture of the dough. Place the bread pan in the Cuisinart™ Convection Bread Maker. Roll out into long cylindrical baguette shape. Rustic Baguette Artisan Dough Cycle Ingredients Water. cover with plastic and allow to rest for about 30 minutes. 147mg • calc. Place on baking sheet lined with parchment. 2g • fat 1g • sat. in the order listed.Artisan Dough Cycle When using the Artisan Dough cycle. instant or bread machine About 11⁄2 pounds dough 1 cup 1 tablespoon 11⁄2 teaspoons 1 teaspoon 3 cups 1 ⁄3 cup 2 tablespoons 2 teaspoons Place all ingredients. Press Start to mix. 14g • pro. warm place while the Artisan Dough cycle is being used. the liquids and other ingredients should be cool. active dry. It is also important that the unit not be in a sunny. Bread will sound hollow when tapped. The idea is to have long. Punch to deflate and let rest 10 minutes before continuing. When cycle is completed remove dough from pan and transfer to a well-floured surface. Bake in preheated oven until golden and even. fat 0g • chol. in the bread pan fitted with the kneading paddle. Press Menu and select Artisan Dough. Bread slices best when allowed to cool. Follow the temperature recommendations of the recipe. please remember that for this cycle. Divide dough into 2 equal pieces. Remove from pan and transfer to wire rack to cool. Nutritional information per serving (1 ounce): Calories 76 (11% from fat) • carb. 0mg • sod. knead and rise. Slash the baguettes diagonally 3 times evenly across the top of the loaf. about 25 to 30 minutes. 60°– 70°F Extra virgin olive oil Sea salt Granulated sugar Bread flour Whole wheat flour Rye flour Yeast. dust with additional bread flour.

Artisan Focaccia/Pizza
Artisan Dough Cycle

Ingredients
Water, 60°– 70°F Sea salt Honey Bread flour Semolina flour Yeast, active dry, instant or bread machine

About 11⁄2 pounds dough
11⁄2 cups 21⁄2 teaspoons 2 teaspoons 31⁄2 cups
1

⁄2 cup

2 teaspoons

Place all 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 Artisan Dough. Press Start to mix, knead and rise. When cycle is complete, remove dough from pan and transfer to a well-floured surface. Punch to deflate and let rest 10 minutes before continuing. Follow the similar recipes in the Dough/Pizza Dough section for preparation of focaccia. Nutritional information per serving (1 ounce): Calories 58 (4% from fat) • carb. 12g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 184mg • calc. 3mg • fiber 0g

66

Buttermilk Whole Wheat Walnut Boule
Artisan Dough Cycle Time Delay - No

Ingredients for 24-hour poolish (starter)
Water – cool Active dry or instant yeast Bread flour Whole wheat flour

Large 2 3⁄4 pounds
1 1 1 1

⁄2 cup ⁄2 teaspoon ⁄2 cup ⁄3 cup

Place ingredients in a medium mixing bowl and stir vigorously until the mixture resembles a thick batter. Scrape the sides of the bowl with a rubber spatula and cover the bowl with plastic wrap. Place in a moderately warm, draft-free location until the poolish has doubled. Allow the poolish to ferment for 12 to 24 hours at room temperature before using.

Ingredients
Water, 60°– 70°F Buttermilk, 60°– 70°F Sea salt Honey Bread flour Whole wheat flour Chopped walnuts Yeast, active dry, instant or bread machine

Large 2 3⁄4 pounds
1 cup + 1 tablespoon 1 cup + 1 tablespoon
3

⁄4 teaspoon

2 tablespoons 23⁄4 cups 21⁄4 cups
3 1

⁄4 cup ⁄2 teaspoon

When the poolish is ready, add remaining ingredients, in the order listed, to the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection Bread Maker. Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is completed remove dough from pan and transfer to a well-floured surface. Punch to deflate and let rest 10 minutes before continuing. Preheat oven to 375°F. Divide the dough into 2 pieces. Shape each piece into a round. With the dough cupped in your hands, roll, seamed edges down, on the counter until the underside is smooth. Place on baking sheets lined with parchment and cover boules with plastic. Allow to rest for about 30 to 40 minutes until the boules have about doubled in size.

67

Dust dough round with whole wheat flour and cut a cross approximately 3 inches long in the top of the loaf, cutting about 1⁄4-inch into the loaf. Bake in preheated oven for about 25 to 30 minutes, until they are a dark golden and sound hollow when tapped. When finished, remove from pan and transfer to wire rack to cool. Bread slices best when allowed to cool. Nutritional information per serving (1 ounce): Calories 79 (18% from fat) • carb. 14g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg • sod. 47mg • calc. 13mg • fiber 1g

68

Flatten into a round. on the counter until the underside is smooth. Bake for an additional 20 minutes. roll. Shape dough into a round. Punch to deflate and let rest 10 minutes before continuing. When finished. Bread slices best when allowed to cool. Press Start to mix. in the bread pan fitted with the kneading paddle. 0mg • sod. in the order listed. active dry. 10mg • fiber 1g 69 . or instant Shelled pistachios or walnuts Dried cranberries 2 Pounds 11⁄3 cups 3 tablespoons 2 tablespoons 2 teaspoons 13⁄4 cups 13⁄4 cups 21⁄4 teaspoons 3 2 ⁄4 cup ⁄3 cup Place all ingredients. 60°– 70°F Maple syrup (not pancake syrup) Walnut or almond oil Salt Bread flour Whole wheat flour Yeast. knead and rise. Line a baking sheet with parchment paper or a nonstick baking liner and dust with cornmeal. When cycle is completed remove dough from pan and transfer to a well-floured surface. cutting about 1⁄4 inch into the loaf. Dust dough round with flour and cut a cross approximately 3 inches long in the top of the loaf. Fifteen minutes before baking.Cranberry Pistachio Boule Artisan Dough Cycle Ingredients Water. seamed edges down. Cover with plastic wrap and let rise until doubled in size. about 60 minutes. 10 inches in diameter. remove from pan and transfer to wire rack to cool. until the bread is a rich brown. Press Menu and select Artisan Dough. and sounds hollow when tapped. With the dough cupped in your hands. fat 0g • chol. 148mg • calc. 2g • fat 3g • sat. Reduce oven temperature to 375°F. Nutritional information per serving (1 ounce): Calories 87 (28% from fat) • carb. Place in the hot oven and bake for 15 minutes. preheat oven to 425°F. 12g • pro.

Pinch the ends to shape the loaf. Bake in preheated oven until golden and even. barley flour. Preheat oven to 425˚F. Roll the dough into a rectangle that is approximately 16x12 inches. 2g • fat 1g • sat. 0mg • sod. Press Start to mix. active dry. or instant Hazelnuts Dried apricots. Press Menu and select Artisan Dough. in the bread pan fitted with the kneading paddle. knead and rise.Hazelnut and Apricot Artisan Loaf Artisan Dough Cycle Ingredients Water. Slash the loaf diagonally 4 to 5 times along the top of the loaf and dust lightly with flour. Punch to deflate and let rest 10 minutes before continuing. fat 0g • chol. Place the bread pan in the Cuisinart™ Convection Bread Maker. 60°– 70°F Sea salt Honey Bread flour Whole wheat flour Barley flour Yeast. bread flour. and yeast. 7mg • fiber 1g 70 . remove from pan and transfer to wire rack to cool. Sprinkle the hazelnuts and apricots evenly along the surface of the dough. honey. Nutritional information per service (1 ounce): Calories 65 (18% from fat) • carb. sea salt. When cycle is completed remove dough from pan and transfer to a well-floured surface. cover with plastic and let it rest for about 30 minutes. When finished. Roll dough into a cylindrical shape that is 3 inches wide. Place on baking sheet lined with parchment. about 25 to 30 minutes. whole wheat flour. 12g • pro. chopped About 2 pounds dough 11⁄2 cups 2 teaspoons 1 tablespoon 21⁄8 cups 1 1 ⁄2 cup ⁄2 cup ⁄2 cup ⁄3 cup 21⁄2 teaspoons 1 2 Place all the water. in the order listed. 148mg • calc. Bread slices best when allowed to cool.

cutting about 1⁄4 -inch into the loaf. Bake in preheated oven for 25 to 30 minutes. 147mg • calc. Preheat oven to 425˚F. remove from pan and transfer to wire rack to cool. until it is golden brown and sounds hollow when tapped. or instant About 2 pounds dough 2 cups 3 tablespoons 11⁄2 teaspoons 4 teaspoons 2 cups 2 cups 4 teaspoons 2 teaspoons Place all ingredients. in the bread pan fitted with the kneading paddle. When ready to bake. Press Start to mix. on the counter until the underside is smooth. With the dough cupped in your hands. 3g • fat 2g • sat. Bread slices best when allowed to cool. in the order listed. 60°– 70°F Olive oil Sea salt Granulated sugar Bread flour Semolina flour Vital wheat gluten Yeast. Place the bread pan in the Cuisinart™ Convection Bread Maker. Shape each piece into a round. knead and rise. 3mg • fiber 1g 71 .Semolina Loaf Artisan Dough Cycle Ingredients Water. 0mg • sod. When cycle is completed remove dough from pan and transfer to a well-floured surface. Divide dough into 2 equal pieces. seamed edges down. Punch to deflate and let it rest 10 minutes before continuing. 14g • pro. until the loaf has doubled in size. Press Menu and select Artisan Dough. dust dough round with flour and cut a cross approximately 3 inches long in the top of the loaf. When finished. Nutritional information per serving (1 ounce): Calories 83 (17% from fat) • carb. roll. active dry. fat 0g • chol. Place on prepared baking trays lined with parchment paper and cover with plastic wrap and let rest for 30 to 40 minutes.

Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). rise and bake. When cycle is completed. Press Menu and select Sweet Breads. 202mg • calc. in the order listed. large. medium crust. active dry. at room temperature * Salt Granulated sugar Bread flour Yeast. knead.inch pieces at room temperature ⁄3 cup + 2 tablespoons Eggs. remove bread from machine and transfer to wire rack to cool. 3g • fat 4g • sat.Challah Loaf Sweet Breads Cycle Delay Start Timer – No Ingredients Water 1 Large – 2 pounds 1 cup 1 Medium – 11⁄2 pounds 3 1 Small – 1 pound 1 1 ⁄4 cup ⁄3 cup ⁄2 cup + 2 tablespoons ⁄4 cup Unsalted butter. Bread slices best when allowed to cool. 20g • pro. Place the bread pan in the Cuisinart™ Convection Bread Maker. Press Crust and select Medium (or to taste). To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads. Press Start to mix. Press Loaf and select dough size. loaf size. in the bread pan fitted with the kneading paddle. ⁄2 . instant or bread machine 2 11⁄4 teaspoons 3 tablespoons + 2 teaspoons 3 ⁄4 cups 3 1 1 teaspoon 3 tablespoons 3 cups 2 ⁄4 teaspoons 1 1 3 ⁄4 teaspoon 2 tablespoons + 1 teaspoon 21⁄4 cups 2 teaspoons 2 ⁄4 teaspoons 1 Place ingredients. fat 2g • chol. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. 7mg • fiber 1g 72 . 27mg • sod. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 1 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce): Calories 128 (29% from fat) • carb.

4g • fat 4g • sat. To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads. 23mg • sod. fat 2g • chol. Press Loaf and select dough size.inch pieces at room temperature Eggs. in the order listed. loaf size. 1 ⁄2 . remove bread from machine and transfer to wire rack to cool.Panettone Loaf Sweet Breads Cycle Delay Start Timer – No Ingredients Milk Unsalted butter. Press Crust and select Medium (or to taste). 14mg • fiber 1g 73 . Place the bread pan in the Cuisinart™ Convection Bread Maker. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. When cycle is completed. large. Press Start to mix. at room temperature * Orange zest Salt Granulated sugar Bread flour Anise seed Ground nutmeg Mixed fruit (both dried and candied citrus) Pine nuts Yeast. in the bread pan fitted with the kneading paddle. 83mg • calc. Press Menu and select Sweet Breads. rise and bake. knead. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 2 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon 11⁄2 teaspoons Nutritional information per serving (1 ounce): Calories 115 (33% from fat) • carb. 16g • pro. active dry. instant or bread machine Large – 2 pounds 2 1 Medium – 11⁄2 pounds 1 1 Small – 1 pound 1 ⁄3 cup ⁄2 cup ⁄4 cup ⁄3 cup ⁄3 cup 2 tablespoons 1 2 teaspoons 1 2 3 ⁄2 teaspoons 1 2 3 teaspoons 3 1 1 teaspoon 1 ⁄4 teaspoon ⁄4 cup ⁄2 teaspoon ⁄3 cup 1 2 tablespoons 2 cups 3 1 1 1 3 cups + 6 tablespoons 1 ⁄4 teaspoons 3 23⁄4 cups 1 teaspoon 1 3 1 ⁄4 teaspoon ⁄4 teaspoon ⁄3 cup ⁄4 teaspoon ⁄3 cup ⁄2 teaspoon ⁄4 cup ⁄2 cup 1 cup 2 ⁄2 cup 21⁄4 teaspoons 21⁄4 teaspoons 2 teaspoons Place ingredients. medium crust. Bread slices best when allowed to cool.

If desired. 82mg • calc. Press Start to continue. Press Start to mix. 23mg • sod. rise and bake. Place the bread pan in the Cuisinart™ Convection Bread Maker. instant or bread machine Large – 2 pounds 2 1 Medium – 11⁄2 pounds 1 1 Small – 1 pound 1 ⁄3 cup ⁄2 cup ⁄2 cup ⁄4 cup ⁄3 cup 2 tablespoons 1 1 2 1 teaspoon 3 tablespoons + 2 teaspoons 33⁄4 cups 2 2 3 ⁄4 teaspoon ⁄2 teaspoon 3 tablespoons 3 cups 1 2 tablespoons + 1 teaspoon 21⁄4 cups 1 ⁄3 cup 1 ⁄2 cup 1 ⁄3 cup 2 ⁄4 teaspoons 2 ⁄4 teaspoons 2 teaspoons Place the milk. When cycle is completed. When Mix-in’s tone sounds. 13mg • fiber 1g 74 . loaf size. eggs. when pause tone sounds. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 1 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce): Calories 105 (24% from fat) • carb. Press Menu and select Sweet Breads. medium crust. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. Press Loaf and select dough size. Press Crust and select Medium (or to taste).Rich Raisin Loaf Sweet Breads Cycle Delay Start Timer – No Ingredients Milk Unsalted butter. and yeast. bread flour.inch pieces at room temperature Eggs. sugar. remove dough and paddle. add raisins. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads. fat 1g • chol. 1 ⁄2 . in the order listed. knead. in the bread pan fitted with the kneading paddle. Bread slices best when allowed to cool. 3g • fat 3g • sat. at room temperature * Salt Granulated sugar Bread flour Raisins Yeast. large. butter. remove bread from machine and transfer to wire rack to cool. Shape dough into a ball and replace in bread pan. 17g • pro. salt. active dry.

in the order listed. Press Loaf and select dough size. salt. in the bread pan fitted with the kneading paddle. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. 19g • pro.inch pieces at room temperature Eggs.Stollen Loaf Sweet Breads Cycle Delay Start Timer – No Ingredients Milk. add raisins and slivered almonds. butter. remove bread from machine and transfer to wire rack to cool. sugar. Shape dough into a ball and replace in bread pan. To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads. active dry. knead. instant or bread machine Raisins Slivered almonds Large – 2 pounds 1 cup 1 Medium – 11⁄2 pounds 3 1 Small – 1 pound 3 1 ⁄4 cup ⁄3 cup ⁄4 cup ⁄4 cup ⁄3 cup + 2 tablespoons 2 3 teaspoons 1 teaspoon 1 2 2 teaspoons 3 1 1 11⁄2 teaspoons 1 ⁄4 teaspoon ⁄4 cup ⁄2 teaspoon ⁄3 cup 2 tablespoons 21⁄4 cups 3 1 31⁄2 cups + 2 tablespoons 11⁄4 teaspoons 3 3 cups + 2 tablespoons 1 teaspoon 1 ⁄4 teaspoon ⁄4 teaspoon ⁄3 cup ⁄3 cup ⁄4 teaspoon ⁄3 cup ⁄3 cup ⁄2 teaspoon ⁄2 cup ⁄2 cup 21⁄4 teaspoons 2 2 21⁄4 teaspoons 1 1 2 teaspoons 1 1 Place the milk. When cycle is completed. If desired. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 11⁄2 teaspoons Small – 1 pound 2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce): Calories 144 (36% from fat) • carb. bread flour. Press Crust and select Medium (or to taste). when Pause tone sounds. remove dough and paddle. nutmeg. Place the bread pan in the Cuisinart™ Convection Bread Maker. eggs. 84mg • calc. 1 ⁄2 . Press Start to continue. 4g • fat 6g • sat. cinnamon. and yeast. at room temperature * Lemon zest Salt Granulated sugar Bread flour Ground cinnamon Ground nutmeg Yeast. and bake. rise. medium crust. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). Bread slices best when allowed to cool. lowfat Unsalted butter. zest. fat 2g • chol. 25mg • sod. When Mix-in’s tone sounds. loaf size. 30mg • fiber 1g 75 . Press Menu and select Sweet Breads. large. Press Start to mix.

instant or bread machine Large – 2 pounds 1 Medium – 11⁄2 pounds 1 Small – 1 pound 1 ⁄2 cup ⁄3 cup ⁄4 cup 4 6 tablespoons 1 3 41⁄2 tablespoons 3 tablespoons 3 2 3 tablespoons 2 tablespoons 1 ⁄4 cup 1 teaspoon 4 cups 1 ⁄4 teaspoon ⁄2 teaspoon 3 cups 3 tablespoons 11⁄2 teaspoons ™ 2 cups 2 tablespoons 1 teaspoon ⁄4 cup 2 teaspoons Place all ingredients. when pause tone sounds. Press Menu and select Sweet Breads. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). Press Loaf and select dough size. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. 80°– 90°F Eggs. in the bread pan fitted with the kneading paddle. Press Crust and select Medium (or to taste). in the order listed. Place in the Cuisinart Convection Bread Maker. medium crust. 15g • pro. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 1 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon Nutritional information per serving (1 ounce): Calories 101 (26% from fat) • carb. fat 2g • chol. remove bread from machine and transfer to wire rack to cool. loaf size. remove dough and paddle. 4g • fat 3g • sat. Bread slices best when allowed to cool. 32mg • sod. When cycle is completed. Shape dough into a ball and replace in bread pan. knead. large. To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads. Press Start to mix. active dry.inch pieces at room temperature Granulated sugar Salt Bread flour Nonfat dry milk Yeast. rise and bake. Press Start to continue. 1 ⁄2 .Sally Lunn Bread Sweet Breads Cycle Delay Start Timer – No Ingredients Evaporated lowfat milk. 91mg • calc. 27mg • fiber 0g 76 . at room temperature * Unsalted butter. If desired.

knead. and yeast. medium crust. at room temperature * Unsalted butter. bread flour. Press Loaf and select dough size. Press Start to mix. 3g • fat 3g • sat. 19mg • fiber 1g 77 . 80°– 90°F Eggs. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). fat 1g • chol. Press Crust and select Medium (or to taste). eggs. salt. packed Walnuts. reshape dough and replace in bread pan. remove bread from machine and transfer to wire rack to cool. To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads.“Apple Pie” Bread Sweet Breads Cycle Delay Start Timer – No Ingredients Milk. walnuts and raisins. 21mg • sod. 122mg • calc. instant or bread machine Dried apples. Press Menu and select Sweet Breads.inch pieces at room temperature Brown sugar. When pause signal sounds. large. 1 ⁄2 . When cycle is completed. chopped Raisins. When Mix-in’s tone sounds. remove dough and kneading paddle if desired. in the bread pan fitted with the kneading paddle. and rise. packed Large – 2 pounds 1 cup 3 3 tablespoons 1 Medium – 11⁄2 pounds 3 Small – 1 pound 1 ⁄4 cup + 2 tablespoons ⁄2 cup + 1 tablespoon 2 2 tablespoons + 1 teaspoon 3 tablespoons 11⁄8 teaspoons 3 ⁄8 cups 1 3 1 11⁄2 tablespoons 2 tablespoons 3 ⁄4 cup 1 1 11⁄2 teaspoons 4 ⁄4 cups 2 ⁄4 teaspoons 1 1 1 ⁄4 teaspoon 21⁄8 cups 11⁄8 teaspoons 1 1 ⁄4 teaspoons 1 1 1 ⁄2 cup ⁄3 cup ⁄3 cup ⁄3 cup ⁄4 cup ⁄4 cup ⁄4 cup 3 tablespoons 3 tablespoons Place the milk. add dried apples. Bread slices best when allowed to cool. Place in bread pan in the Cuisinart™ Convection Bread Maker. lowfat. packed Salt Bread flour Yeast. Press Start to continue. loaf size. in the order listed. brown sugar. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 2 ⁄2 teaspoons 1 Small – 1 pound 2 teaspoons 1 teaspoon 11⁄2 teaspoons Nutritional information per serving (one ounce): Calories 105 (26% from fat) • carb. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. active dry. butter. 16g • pro.

in the order listed.inch pieces at room temperature Brown sugar. 22mg • sod. remove bread from machine and transfer to wire rack to cool. 25mg • fiber 0g . 26mg • calc. bread flour. loaf size. medium crust. Press Loaf to select dough size. Press Start to continue. fat 1g • chol. 13g • pro. butter. Press Crust and select Medium (or to taste). When pause signal sounds. eggs. brown sugar. knead. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). Press Menu and select Sweet Breads. Press Start to mix. instant or bread machine Graham cracker crumbs Nonfat dry milk Semisweet chocolate morsels Chopped walnuts or pecans Large – 2 pounds 3 Medium – 11⁄2 pounds 9 tablespoons 2 11⁄8 teaspoons 4 ⁄2 teaspoons 1 Small – 1 pound 6 tablespoons 1 3 ⁄4 cup 3 11⁄2 teaspoons 2 tablespoons 1 ⁄4 teaspoon 1 tablespoon 2 tablespoons 1 ⁄4 cup 1 1 3 tablespoons 3 1 teaspoon 3 ⁄4 cups 2 ⁄4 teaspoons 2 ⁄4 teaspoon 3 3 ⁄2 teaspoon 2 ⁄8 cups 1 ⁄4 teaspoons 1 12⁄3 cups 11⁄8 teaspoons 1 ⁄3 cup ⁄3 cup ⁄2 cup ⁄2 cup 1 ⁄3 cup ⁄3 cup ⁄4 cup 3 tablespoons 2 1 6 ⁄2 teaspoons 1 1 11⁄2 tablespoons 1 1 ⁄2 cup ⁄3 cup Place the milk. lowfat. add chocolate morsels and nuts. Ingredients Rapid rise yeast Vital wheat gluten (optional) Large – 2 pounds 3 teaspoons 2 teaspoons Medium – 11⁄2 pounds 21⁄2 teaspoons 11⁄2 teaspoons Small – 1 pound 2 teaspoons 1 teaspoon 78 Nutritional information per serving (1 ounce): Calories 88 (29% from fat) • carb. salt. remove dough and kneading paddle if desired. in the bread pan fitted with the kneading paddle. and rise. large. When cycle is completed. active dry. vanilla. Place in bread pan in the Cuisinart™ Convection Bread Maker.“Chocolate Chip Cookie” Bread Sweet Breads Cycle Delay Start Timer – No Ingredients Milk. at room temperature * Vanilla extract Unsalted butter. When Mix-in’s tone sounds. reshape dough and replace in bread pan. 3g • fat 3g • sat. packed Salt Bread flour Yeast. 80°– 90°F Eggs. To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. 1 ⁄2 . graham cracker crumbs and yeast. Bread slices best when allowed to cool.

Serve warm or transfer “Berried” Applesauce to a resealable container. then cover and refrigerate. Keeps refrigerated about 1 week. Press Start. This section includes some of our test kitchen’s favorite recipes – or use your own favorites – to accompany the wonderful breads you’ll bake with the bread maker. 23g • pro. fat 0g • chol. 1mg • calc. Nutritional information per serving (1/4 cup made with granulated sugar): Calories 89 (3% from fat) • carb. Press Menu and select Jam. 0g • fat 0g • sat. 0mg • sod. cored. vanilla. 0mg • sod. Place the bread pan in the CuisinartTM Convection Bread Maker. Place the bread pan in the CuisinartTM Convection Bread Maker.Jams. Splenda®. Let cool. Stir to combine. Scrape the sides of the pan when tone beeps sound at 5 and 10 minutes into the cycle. Nutritional information per serving (2 tablespoons): Calories 28 (1% from fat) • carb. 1 mg • fiber 0g 2 Place the apples. preserves and chutneys. and lemon juice in a medium bowl. Transfer to the bread pan fitted with the kneading paddle. 0g • fat 0g • sat. Press Menu and select Jam. then cover and refrigerate. Chutneys Your Cuisinart™ Convection Bread Maker makes delicious jams. 7g • pro. cider. Sauces. fat 0g • chol. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle. juice. Cranberry Sauce Makes 2 cups 3 1 1 “Berried” Applesauce Makes about 3 cups chunky-style applesauce 2 1 2 cups fresh or frozen cranberries. Transfer to the bread pan fitted with the kneading paddle. Stir to combine. Let cool. quartered and thinly sliced (1⁄8-inch) cup (5 ounces) quartered strawberries cup blueberries cup apple cider or unsweetened apple juice cup granulated sugar or Splenda® tablespoons fresh lemon juice ⁄2 ⁄3 ⁄2 ⁄2 1 11⁄2 1 1 Place the cranberries. rinsed (remove and discard any stems) cup granulated sugar cup cranberry juice teaspoons pure vanilla extract teaspoon grated orange zest pounds apples. sugar. 0mg • calc. Press Start. strawberries. and zest in a medium bowl. peeled. blueberries. 6mg • fiber 2g 79 . Transfer cranberry sauce to clean jars. Keeps refrigerated 4 to 6 weeks.

0mg • sod. Let cool. fat 0g • chol. spoon into clean dry jars. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Jam. 3mg • calc. Add the sections and any accumulated juices to the bowl. *This makes a tart. Store in refrigerator for up to 6 weeks. 0mg • sod. then cover. removing the membrane and seeds. Cut the peel into thin (1⁄8-inch thick) slices and place in a medium bowl. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle. 96mg • calc. Stir in sugar. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle. Slice the bitter white pith from the peel.Tomato Chutney Makes about 4 cups 1 6 5 1 2 Tart Pink Grapefruit Marmalade Makes 3 cups 21⁄2 11⁄3 1 can (14 –15 ounce) diced tomatoes. leaving just a thin layer on the peel. For a sweeter marmalade. Transfer to the bread pan fitted with the kneading paddle. Cover and refrigerate for 24 hours – this is to tenderize the grapefruit peel. increase the sugar to 2 cups and the orgeat to 1⁄3 cup. Stir the orgeat and pectin into the macerated grapefruit peel and sections. Let cool. Cut the grapefruit into sections. **Orgeat syrup is an almond-flavored syrup most often used in cocktails such as the MaiTai or Scorpion. fat 0g • chol. Nutritional information per serving (1 tablespoon): Calories 32 (1% from fat) • carb.75 ounces) powdered pectin cup packed light brown sugar cup diced (1⁄4-inch) apple cup golden raisins cup cider vinegar tablespoons powdered pectin tablespoons tomato paste teaspoon kosher salt teaspoon freshly ground black pepper teaspoon Tabasco® or other hot sauce teaspoon dry mustard teaspoon ground allspice ⁄4 ⁄3 ⁄2 ⁄3 1 1 1 3 2 1 1 1 1 Peel grapefruit using a sharp knife. Transfer to the bread pan fitted with the kneading paddle. 8g • pro. Nutritional information per serving (1 tablespoon): Calories 46 (1% from fat) • carb. Press Start. Discard bitter white pith. 10mg • fiber 0g 80 . Press Start. 12g • pro. then cover and refrigerate. 3mg • fiber 0g ⁄2 ⁄4 1 Place all ingredients in a medium bowl and stir to blend. with juices ounces finely chopped (1⁄4-inch) onion (about 1 cup) ounces finely chopped ( ⁄4-inch) green pepper (1 cup) 1 pounds small to medium pink grapefruit (about 4) cups granulated sugar * cup orgeat syrup** box (1. Press Menu and select Jam. 0g • fat 0g • sat. When complete. 0g • fat 0g • sat. Transfer marmalade to clean jars. Keeps refrigerated for 4 to 6 weeks. It can be found in most well-stocked grocery stores with the drink mixers. Place the bread pan in the CuisinartTM Convection Bread Maker. English-style marmalade.

0g • fat 0g • sat. Let cool. fat 0g • chol. then cover and refrigerate. Use a potato masher or fork to mash roughly – it should be slightly chunky with some liquid. Add remaining ingredients and stir to combine. 3mg • calc.Peach. cut in 1⁄2 . Keeps refrigerated 4 to 6 weeks. Place the bread pan in the CuisinartTM Convection Bread Maker. fat 0g • chol. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle. Press Menu and select Jam. Nutritional information per serving (1 tablespoon): Calories 36 (1% from fat) • carb. cut in quarters cups granulated sugar tablespoons fresh lemon juice cup powdered pectin pound fresh strawberries. stemmed and quartered or halved ounces fresh rhubarb. Let cool. Nutritional information per serving (1 tablespoon): Calories 24 (2% from fat) • carb. Transfer jam to clean jars. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle. Transfer jam to clean jars.inch slices cup granulated sugar cup packed brown sugar cup powdered pectin teaspoon ground cinnamon ⁄3 ⁄3 ⁄4 ⁄2 ⁄2 1 11⁄4 3 1 1 1 ⁄4 Place all ingredients in a medium bowl and stir. 3mg • fiber 0g Place half the strawberries in a bowl with 1⁄3 cup of the granulated sugar. Mango. Press Start. Press Start. Transfer to the bread pan fitted with the kneading paddle. then cover and refrigerate. 3mg • sod. 3mg • calc. 9mg • fiber 0g 81 . 0mg • sod. Keeps refrigerated 4 to 6 weeks. Place the bread pan in the CuisinartTM Convection Bread Maker. Transfer the bread pan fitted with the kneading paddle. 6g • pro. 0g • fat 0g • sat. Papaya and Apricot Jam Makes about 3 cups 1 1 1 1 Strawberry Rhubarb Jam Makes about 3 cups 1 12 2 cup (8 ounces) diced (1⁄2-inch) peaches cup (6 ounces) diced (1⁄2-inch) mango cup (6 ounces) diced (1⁄2-inch) papaya cup (4 ounces) dried apricots. 9g • pro. Press Menu and select Jam.

Transfer Blueberry Lime Jam to clean jars. fat 0g • chol. candied ginger. Keeps refrigerated 4 to 6 weeks. Transfer Pear and Ginger Preserves to clean jars. 1mg • fiber 1g 82 .75 ounce) powdered pectin cup fresh lime juice teaspoon grated fresh lime zest ⁄4 3 2-3 1 1 ⁄4 1 ⁄4 Place the pears. 0mg • sod. fat 0g • chol. 0g • fat 0g • sat. Press Menu and select Jam. lime juice. Transfer to the bread pan fitted with the kneading paddle. Stir to combine. Keeps refrigerated 4 to 6 weeks.Pear and Ginger Preserves Makes 2 cups 1 1 1 Blueberry Lime Jam Makes 3 cups 6 11⁄3 1 1 pound thinly sliced pears (weigh after peeling and coring) cup granulated sugar cup powdered pectin tablespoons fresh lemon juice tablespoons candied ginger bits (to taste) teaspoon grated fresh lemon zest teaspoon powdered ginger cups fresh blueberries cups granulated sugar package (1. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Jam. Stir to combine. sugar. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle. 11g • pro. Press Start. 9g • pro. then cover and refrigerate. Press Start. 0mg • sod. and zest in a medium bowl. 0g • fat 0g • sat. 3mg • calc. lemon juice. then cover and refrigerate. sugar. Nutritional information per serving (1 tablespoon): Calories 35 (2% from fat) • carb. 4mg • calc. pectin. Let cool. and powdered ginger in a medium bowl. 5mg • fiber 0g Place the blueberries. pectin. Place the bread pan in the CuisinartTM Convection Bread Maker. zest. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle. Nutritional information per serving (1 tablespoon): Calories 43 (1% from fat) • carb. Let cool.

Transfer Cherry Bounce Jam to clean jars. 0g • fat 0g • sat.75 ounce) powdered pectin teaspoon cinnamon pounds pitted sweet dark cherries (thaw if using frozen) cup granulated sugar tablespoons Kirschwasser tablespoons fresh lemon juice package (1. Place the cherries.75 ounce) powdered pectin teaspoon ground allspice ⁄4 ⁄3 ⁄4 ⁄4 1 3 3 1 1 1 1 1 ⁄2 Place the sliced plums. Press Menu and select Jam. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle. and allspice in a medium bowl. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle. Keeps refrigerated 4 to 6 weeks. Kirschwasser. sugar. sugar. fat 0g • chol. and cinnamon in a medium bowl. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Start. Place the bread pan in the CuisinartTM Convection Bread Maker. Stir to combine. 0mg • sod. Press Start. 0g • fat 0g • sat. pitted and cut into 1⁄4-inch slices cup granulated sugar cup crème de cassis liqueur cup fresh lemon juice package (1. then cover and refrigerate. pectin. 6g • pro. cassis. lemon juice. Nutritional information per serving (1 tablespoon): Calories 33 (3% from fat) • carb.Plum Cassis Jam Makes about 3 cups 2 3 Cherry Bounce Jam Makes about 3 cups 11⁄2 3 pounds plums. Press Menu and select Jam. then cover and refrigerate. Keeps refrigerated 4 to 6 weeks. 8g • pro. Stir to combine. lemon juice. pectin. 2mg • fiber 0g Nutritional information per serving (1 tablespoon): Calories 27 (1% from fat) • carb. 3mg • fiber 0g 83 . 0mg • sod. Let cool. Transfer to the bread pan fitted with the kneading paddle. Transfer to the bread pan fitted with the kneading paddle. 3mg • calc. fat 0g • chol. Transfer Plum Cassis Jam to clean jars. Let cool. 2mg • calc.

reduce the amount of yeast used to 2 teaspoons.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. ` When preparing these loaves. and add 1 to 2 teaspoons vital wheat gluten to enhance the rising. To prepare using the Rapid White cycle. 84 . It is necessary to use rapid rise yeast when making Last-Minute Loaves – do not substitute instant or bread machine yeast for the rapid rise yeast. but keep it on hand for Last-Minute Loaves. and omit the vital wheat gluten. The texture and rise of the bread is greatly improved by adding vital wheat gluten to the mixture – in a pinch it can be left out. use 2 teaspoons rapid rise yeast. any of the following recipes may be made on the White cycle – use instant or bread machine yeast. Allow the bread to cool before cutting to allow the structure to develop properly. For a more classic/traditional bread. Or allow to remain in the Bread Maker for the 60-Minute Keep Warm cycle before serving. bring all solid ingredients to room temperature and liquids to 100°F.

fat 0g • chol. 100°F Vegetable oil or melted unsalted butter Salt Sugar Bread flour Vital wheat gluten Rapid rise yeast Large – 2 pounds 11⁄2 cups 1 tablespoon 2 teaspoons 2 teaspoons 4 cups 2 teaspoons 4 teaspoons Medium – 11⁄2 pounds 11⁄8 cups 21⁄4 teaspoons 11⁄2 teaspoons 11⁄2 teaspoons 3 cups 11⁄2 teaspoons 3 teaspoons Place all ingredients.Last-Minute White Loaf Ingredients Water. Press Menu and select Last Minute Loaf. 3g • fat 1g • sat. Press Start to mix. Remove from bread pan when done and allow to cool for 1 hour or allow to remain in bread maker for 60-Minute Keep Warm Cycle before serving. in bread pan fitted with kneading paddle. Place the bread pan in the Cuisinart™ Convection Bread Maker. 148mg • calc. Nutritional information per serving (1 ounce): Calories 70 (9% from fat) • carb. 0mg • sod. in order listed. 13g • pro. rise and bake. knead. 3mg • fiber 0g 85 .

chopped Rapid rise yeast 1 tablespoon 1 21⁄4 teaspoons 1 4 teaspoons 3 teaspoons Place all ingredients. toasted. Press Start to mix. 3g • fat 3g • sat. 129mg • calc. Nutritional information per serving (1 ounce): Calories 96 (25% from fat ) • carb. Place the bread pan in the Cuisinart™ Convection Bread Maker.Last-Minute “Pesto” Loaf Ingredients Water. Remove from bread pan when done and allow to cool for 1 hour or allow to remain in bread maker for 60-Minute Keep Warm Cycle before serving. rise and bake. in bread pan fitted with kneading paddle. 1mg • sod. in order listed. knead. 14g • pro. Press Menu and select Last Minute Loaf. 25mg • fiber 1g 86 . fat 1g • chol. 100°F Extra virgin olive oil Granulated sugar Salt Bread flour Vital wheat gluten Freshly grated Parmesan or Grana Padano cheese ® Large – 2 pounds 11⁄2 cups 2 tablespoons 2 teaspoons 11⁄2 teaspoons 4 ⁄4 cups 1 Medium – 11⁄2 pounds 11⁄8 cups 21⁄4 teaspoons 11⁄2 teaspoons 11⁄8 teaspoons 3 cups + 11⁄2 tablespoons 3 teaspoons 1 4 teaspoons 1 ⁄3 cup ⁄2 cup ⁄3 cup ⁄3 cup Dried basil Walnuts.

in bread pan fitted with kneading paddle. 118mg • calc. 28mg • fiber 1g 87 . Press Menu and select Last Minute Loaf. knead. Remove from bread pan when done and allow to cool for 1 hour or allow to remain in bread maker for 60-Minute Keep Warm Cycle before serving. in order listed. warmed to 100°F Flavorful olive oil Grated sharp or extra-sharp Cheddar cheese Bread flour Vital wheat gluten Rapid rise yeast Large – 2 pounds 13⁄4 cups 3 tablespoons 1 Medium – 11⁄2 pounds 11⁄4 cups + 1 tablespoon 2 tablespoons + 1 teaspoon 1 ⁄2 cup ⁄3 cup 4 cups 4 teaspoons 4 teaspoons 3 cups 3 teaspoons 3 teaspoons Place all ingredients. Place the bread pan in the Cuisinart™ Convection Bread Maker. 14g • pro. fat 0g • chol.Salsa and Cheese Last-Minute Loaf Makes 1 loaf. 4g • fat 2g • sat. 2mg • sod. Nutritional information per serving (1 ounce): Calories 93 (21% from fat) • carb. about 2 pounds Ingredients Prepared (purchased – medium heat) salsa. rise and bake. Press Start to mix.

in order listed. fat 1g • chol. 2mg • sod. Remove from bread pan when done and allow to cool for 1 hour or allow to remain in bread maker for 60-Minute Keep Warm Cycle before serving. Nutritional information per serving (1 ounce): Calories 83 (13% from fat) • carb. 2g • fat 1g • sat. 16g • pro. 1⁄2 . rise and bake. 118mg • calc. 10mg • fiber 1g 88 . Press Start to mix.Last-Minute Corn Loaf Ingredients Canned creamed corn Lowfat milk Unsalted butter. Press Menu and select Last Minute Loaf. Place the bread pan in the Cuisinart™ Convection Bread Maker. Place all ingredients. knead. milk and butter and warm to 100°F.inch pieces at room temperature Granulated sugar Salt Bread flour Yellow cornmeal Vital wheat gluten Rapid rise yeast Large – 2 pounds 11⁄4 cups 1 Medium – 11⁄2 pounds 7 1 ⁄8 cup ⁄3 cup ⁄2 cup 2 tablespoons 2 teaspoons 1 teaspoon 3 ⁄2 cups 1 3 41⁄2 teaspoons 11⁄2 teaspoons 3 ⁄4 teaspoon ⁄2 cup + 1 tablespoon 22⁄3 cups 1 ⁄4 cup 4 teaspoons 4 teaspoons 3 teaspoons 3 teaspoons Combine corn. in bread pan fitted with kneading paddle.

fat 1g • chol. in order listed. 116mg • calc. Press Menu and select Last Minute Loaf. Place the bread pan in the Cuisinart™ Convection Bread Maker. Remove from bread pan when done and allow to cool for 1 hour or allow to remain in bread maker for 60-Minute Keep Warm Cycle before serving. 16g • pro. not packed 1 teaspoon 4 cups 4 teaspoons 4 teaspoons 1 ⁄4 teaspoon 3 cups 3 teaspoons 3 teaspoons 1 ⁄2 cup ⁄3 cup Place all ingredients. rise and bake. knead. 2mg • sod. packed Salt Cinnamon Bread flour Vital wheat gluten Rapid rise yeast Raisins.Last-Minute Cinnamon Raisin Yogurt Bread Ingredients Fat-free plain yogurt Lowfat milk Unsalted butter. 20mg • fiber 1g 89 . Press Start to mix.inch pieces at room temperature 1 Large – 2 pounds 3 3 Medium – 11⁄2 pounds 1 1 ⁄4 cup ⁄4 cup ⁄2 cup + 1 tablespoon ⁄2 cup + 1 tablespoon 2 tablespoons 2 tablespoons 1 ⁄2 teaspoons 1 41⁄2 teaspoons 41⁄2 teaspoons 11⁄8 teaspoons 3 Brown sugar. in bread pan fitted with kneading paddle. 3g • fat 1g • sat. ⁄2 . Nutritional information per serving (1 ounce) Calories 85 (12% from fat) • carb.

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Recipe Booklet Reverse Side INSTRUCTION BOOKLET Cuisinart™ Convection Bread Maker CBK-200 G IB-5859A For your safety and continued enjoyment of this product. . always read the instruction book carefully before using.

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This bread maker should be operated on a separate electrical circuit from other operating appliances. your bread maker may not operate properly. 10. Place this bread maker a minimum of 2 inches away from wall or any other object. When plugging or unplugging this bread maker. the extension cord should be grounding-type 3-wire cord. Take appliance to the nearest authorized service facility for examination. To protect against risk of electrical shock. 2. 15. Do not use outdoors or for commercial purposes. If the appliance is of the grounded type. Allow the bread maker to cool thoroughly before putting in or taking off parts. They may cause fire. 14. Do not plug in cord where people may walk or trip on it. Do not let the cord dangle over the edge of a table or counter or touch hot surfaces. and allow metal parts to cool before cleaning. READ ALL INSTRUCTIONS. grip plug and pull from wall outlet. Do not put any flammable object on the hot surface of this bread maker. 12. THIS UNIT IS INTENDED FOR HOUSEHOLD USE ONLY READ AND SAVE THESE INSTRUCTIONS 1 . Do not place the appliance near a hot gas or electric burner. 16. The cord should be arranged so that it will not drape over the counter or tabletop where it can be pulled by children or tripped over accidentally. 4. basic safety precautions should always be followed including the following: 1. 9. 13. or in a heated oven. When unit is not in use and before cleaning. press and hold the Stop/Pause button for 1–3 seconds. electric shock or injury. unplug the bread maker from wall outlet. carry the unit by handles. Always use oven mitts when handling hot material. Use of extension cords: A short power supply cord has been provided to reduce the risk of injury resulting from becoming entangled in or tripping over a longer cord. To unplug. 8. 7. PRODUCT LABELS AND WARNINGS BEFORE USING THIS BREAD MAKER. Do not operate this or any appliance with a frayed or damaged cord. Do not touch hot surfaces. Let the bread maker cool down thoroughly before assembling or disassembling it. Never pull on the cord.IMPORTANT SAFEGUARDS When using electrical appliances. Close supervision is always necessary when this or any appliance is used near children or incapacitated persons. do not immerse the appliance or plugs in water or other liquids. Electric power: If electric circuit is overloaded with other appliances. 18. 19. Do not place on an unsteady or cloth-covered surface. or after the appliance malfunctions or is dropped or has been damaged in any manner. Avoid contact with moving parts. repair or electrical or mechanical adjustment. 11. Do not use attachments not recommended by the manufacturer. 3. Do not allow anything to rest on the power cord. 6. or plug. 17. be sure not to touch the plug blades with your fingers. Unplug this bread maker from the wall outlet before you go out for a trip or long excursion. Do not use this bread maker for other than its intended use. Extension cords are available from hardware stores and may be used with care. Keep power cord away from the hot surface of this bread maker. 5.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Types of Bread . . . . . and even lets you program your baking for some breads up to 12 hours in advance. . . . . . . . . . . . . . . . . . . 9 Timetable . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . this plug will fit in a polarized outlet only one way. . . . . . . . . . . . 2 Parts and Features . . . . . . . . . . . . . .SPECIAL CORD SET INSTRUCTIONS NOTICE This appliance has a polarized plug (one blade is wider than the other). . . . . . . . . . . . . . . . . . . and 3 loaf sizes for over 100 choices 5. . . . . . . . . . . . . . . . . . . . . . . . 5 Program Options . . . . . . . . . . . . . . . . . . . . . 14 Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Viewing window: Glass viewing window 3. . . . . . . . . . . . . . . . . . . 13 Cleaning and Care . . . . . . . Baking chamber 9. . 13 Loading Ingredients into the Bread Pan . . . . . . . . . . . . . . . . . reverse the plug. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Measurement/Conversion Chart . . . . . . . . . . . . . . . . . . . . . doughs and jams. . . . . . . . . . . . . . . . . . . . . . . . . . Heating element 3 (not shown) 10. Kneading paddle: Removable. . . . . . Removable lid: brushed stainless steel with polished chrome rim 2. . . . . . . . . . . . . . . . . . . 19 1 5 4 INTRODUCTION Get ready to enjoy warm. . . . . . . crust color and loaf size. . We'll do the rest! We've included recipes for our Low-Carb and Gluten-Free menu options. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Power Failure Backup . . . . . . . . . . . . . . . . . . 3 Operating Instructions . . . . . . . . . . . homemade bread whenever you want it! Your new CuisinartTM Convection Bread Maker makes it easy. . . . . . . . . . . 17 Warranty . Decide which of our fabulous recipes you want to try. . . . . . . . . . . . . . contact a qualified electrician. . . . . . . . . . . . . . . . chrome side handles 4. . . . . . . . . . . . . . . fresh. . . . . 16 menu options. . . 14 Tips and Hints . . . . . . . . . . Power cord (not shown) 11. . . . . 10–13 Measuring Ingredients . . . nonstick paddle 8. . as well as a variety of other breads. . . . . . . . . . . . LCD display: Indicates program selections and baking cycles 6. . . . . . . . . . . . . . . Control Panel: Easy push button controls. . . . . 2 Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . Measuring Spoon 12. . . . . . . . . . . . Then just add ingredients and select a menu option. . . . . 1 Introduction . . . . . . . . . . 16 Bread Maker Pantry . . . . . . . . . . 3 2 . . Removable bread pan with handle: Horizontal loaf. . . . . . . . . . . . . . . . . . . 8 Cycles of Breadmaking . . . . . . . . . . . . . . . . . . . . . . . . . PARTS AND FEATURES 1. . . . . . . . Measuring Cup 7 11 12 6 2 CONTENTS Important Safeguards . . . . . . or use a family favorite. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . If the plug does not fit fully in the outlet. . . . . . . . 3 Control Panel . . . . . . . To reduce the risk of electric shock. . . 8 nonstick 7. . . . . . . . . . . . Side handles: Elegant. . . . . . . . . . . . . . . . . . . . . . . . . . 3 crust colors. . . . . . . . . . . Do not modify the plug in any way. . . . . . . . . . . . . . . If it still does not fit. .

Jam and Bake Only programs. You may want to keep the box and packing materials for use at a later date. Medium or Dark. Quick Breads. Please see list of program options on pages 6–7 for reference. Wash inside of lid with sponge or damp cloth. For example. Remove bread pan and attach kneading paddle. and the LCD panel will display accordingly.5 LB or 2 LB) An indicator arrow will appear below the size selected. TM Menu – The CuisinartTM Convection Bread Maker offers 16 different menu cycles. Always put the liquids in first. An indicator arrow will appear above the color selected: Light. Start – Press Start to start the program selected. Gluten Free and Last Minute Loaf. Loaf – Press Loaf to select desired loaf size: (1 LB. The machine will automatically default to 2 LB. Stop/Pause – Press this button once to pause the cycle. Quick Bread. 2. The red LED indicator will remain on during the Preheat. simply press Start again. crust color and baking time. current baking cycle. Mix-ins – This audible signal will alert user when to add extra ingredients. and the yeast last. loaf size. Before using your Cuisinart Convection Bread Maker for the first time. after which the unit will resume the set menu program. CONTROL PANEL Display Window – Indicates your menu selection. 1. The numbers on the LCD will correspond with the numbers on the control panel. The red LED indicator will be on when the Mix-ins feature is activated. Crust – Press Crust to select desired crust color. 3 OPERATING INSTRUCTIONS 1. The machine automatically defaults to Medium. Just set the Delay Start Timer for a finish-time up to 12 hours later. Properly measure all ingredients into the bread pan in the exact order they are listed. Press the Menu button to scroll through and select a cycle. Wipe housing with a damp cloth to remove any dust from the warehouse or shipping. such as fruits and nuts. There will be an error beep if the Crust button is pressed after selecting these menu options. Some menu cycles are limited to certain loaf options. remove all protective paper and wrapping. The Mixins feature automatically defaults to on except for Low Carb. This will pause the machine for a maximum of 15 minutes. off when it’s deactivated. To reactivate before 15 minutes. Knead. Gluten Free or Last Minute Loaf program options. Mix-ins must be added at the very beginning of the cycle with other basic ingredients. . Delay Start Timer – The CuisinartTM Convection Bread Maker allows you t o program baking for a later time. If you hear a beep after pressing a button. Press this button once and hold for three seconds to stop machine. and to resume after Pause. Be sure that all parts (page 2) of your new bread maker have been unpacked before discarding any packaging materials. Press the button once to deactivate the Mix-ins feature. Rise and Bake cycle. the beep is indicating an invalid choice. Please note: There are no Mix-ins signals for Low Carb. The LED indicator will flash on/off during the Keep Warm function.BEFORE FIRST USE Remove all packaging and any promotional labels or stickers from your bread maker. the dry ingredients in next. during the second kneading cycle. Crust selection is not available for Dough. Please see selection options on pages 6–7 for all available combinations. Yeast cannot be allowed to touch wet ingredients.

The Mix-ins signal will sound (if activated) at 14 minutes before the end of the second knead. 4 .3. The LED light will indicate whether the signal is on or off. Medium or Dark. Please note: the Loaf control feature will not operate for all menu options. Gluten Free or Last Minute Loaf programs. cheese bread. Please note: There are no Mix-ins signals for Low Carb. Jam and Bake Only cycles. Mix-ins feature – There are some wonderful recipes for fruit and nut breads. Close the lid and connect power cord to standard electrical outlet. Simply set the Delay Start Timer the number of hours ahead that you want the loaf to finish. olive loaf. Quick Bread. you will hear an error beep. 9. Please note: You will need to scroll through the list again if you pass your preferred cycle. Select Crust color – Press Crust to choose your preferred crust: Light. Gently close the lid to continue baking. Select Loaf Size – Press Loaf to choose your preferred dough size: 1. This signal consists of a series of four sets of 5 long beeps each. When you hear the signal. The signal can be set or deactivated anytime before the second knead cycle. Gluten-free and Low-Carb settings do not offer 1-pound setting. and so on. milk or milk products. See Tips and Hints (pages 14–15) for important advice on using this feature. The corresponding menu number will be indicated on the LCD screen. In other words. meat. Gluten Free or Last Minute Loaf program options. The CuisinartTM Convection Bread Maker gives you the convenient option of choosing the exact time your bread will be fresh and warm and ready to eat! Your bread maker has a delay setting up to 12 hours. The Mix-ins option will automatically default to on except for Low Carb.5 or 2 LB. Press Mix-ins once if you choose to deactivate this feature. to be added after basic ingredients are kneaded. 1. Quick Bread. eleven hours later. Please refer to the measuring and loading ingredients sections (page 13) for instructions. You can press Start at this stage or activate Delay Start Timer. Choose Menu option. Insert the bread pan back into the baking chamber. simply set the Delay Start Timer the number of hours ahead to the time you want the loaf to finish. If it’s 8 in the morning you can place your ingredients in the bread maker and set the delay timer to read 11:00. Press Menu and scroll through the 16 menu cycles until you reach your preferred cycle. Mix-ins must be added at the very beginning of the cycle with other basic ingredients. The time you set relates to the finish-time of baking the loaf. Press to increase or decrease time by 10-minute increments or hold either button down for continuous movement. Press the + or – buttons to set time for completion up to 12 hours later. Please note: the crust control feature will not operate for Dough. the end bake signal will sound to let you know that the bread is ready. At 7 pm. you will hear an error beep. The CuisinartTM Convection Bread Maker will automatically default to medium crust. 6. 5. fish. if you decide in the morning that you would like a warm loaf of bread for dinner at 7 pm. Press firmly so that the bread pan fits securely within the two brackets. See a full list of Program Options (page 6). 4. The CuisinartTM Convection Bread Maker will automatically default to a 2 LB loaf size. and so on). carefully open the bread maker lid and add any additional mix-ins the recipe requires. 7. which require mix-in ingredients such as fruit and nuts. If you choose an invalid option. such as Jam and Bake Only cycles. If you choose an invalid option. 8. Never use the delay feature if your recipe includes ingredients which can spoil (eggs.

Press Start to begin baking process. Form dough into a neat ball and replace in center of bread pan. the unit will store in memory the stage of bread making cycle and resume once power is restored. indicating the point at which the mixing/kneading is complete. There are periods of resting in which the unit will not be active except for the countdown display. 11. Remove bread from pan – Using oven mitts. The first knead cycle will actually mix the basic ingredients. allow the loaf to cool on a wire rack for 20 to 30 minutes prior to cutting. For optimal results. For best results. If you plan to remove the dough and reshape in another pan for baking in your conventional oven. Replace pan in bread maker. See operating instruction #8 (page 4). Bake. When the baking cycle is complete the end bake signal will sound. Once you choose a menu program and press Start. Using oven mitts. open the lid and remove the bread pan by the handles. this signal is an indication of the appropriate time for that too. there will be an audible signal before the last rise cycle. (Machine would automatically resume after 15 minutes. move handle aside. 5 . As soon as you replace bread pan and dough in machine. Your bread will be kept warm for 60 minutes to prevent your loaf from becoming soggy. Please note: The keep warm function will not operate for any Dough. Bake and Keep Warm cycles. and the paddle can be removed (to avoid a small hole in the bottom of your baked loaf). Jam and Bake Only cycles. open the lid and remove the bread pan by the handle. POWER FAILURE BACKUP This unit is equipped with a power failure backup system. If you want to remove the paddle at this time. and letting it cool on a baking rack. followed by a longer knead. grab the bottom of the bread pan. Using oven mitts. Be sure to press Stop to reset the machine before it continues on to Rise. These are rise cycles. or remove and re-shape the dough before replacing in bread pan. Take the dough from pan and remove paddle. the unit will automatically take care of each step for you until the loaf finishes baking. If you choose a recipe with mix-ins such as fruits and nuts. Knead. press Start again to resume baking program. Caution: the kneading paddle will be extremely hot. we recommend removing your loaf as soon as the baking cycle is complete. press Pause. In case of any disruption of power supply. Please note: If you do not Stop the machine and remove your bread. Remove paddle signal: For your convenience. Rise. Please note: Be sure to remove the kneading paddle from the finished loaf. 13. The bread display window will indicate unit is in Warm cycle and time will read 00:00. the bread maker will automatically switch to its keep warm feature. The first knead is a few minutes. The power backup feature can maintain memory for a power failure up to 15 minutes. Close lid. An indicator arrow on the LCD will indicate the current function: Preheat. the unit will signal the time to add these ingredients and the Mix-ins light will flash.10.) 12. Keep Warm. Signal consists of a series of three sets of 6 quick beeps each. and shake until the bread is released. Three kneads are standard for most bread settings. The bread machine will pause for 15 minutes before automatically resuming.

Whole Wheat Bread Light (2 LB) 22.5 LB) 27.5 LB) 12. Whole Wheat Bread Rapid Dark (2 LB) 37. 6. Whole Wheat Bread Rapid Dark (1 LB) 35. Whole Wheat Bread Rapid Light (2 LB) 31. Whole Wheat Bread Rapid Medium (1 LB) 32. White Bread Rapid Light (2 LB) 13. French/Italian Bread Medium (2 LB) 43. White Bread Rapid Dark (1 LB) 17.5 LB) White Bread Medium (2 LB) White Bread Dark (1 LB) White Bread Dark (1.5 LB) 30. Whole Wheat Bread Rapid Medium (2 LB) 34.5 LB) . White Bread Rapid Light (1 LB) 11.PROGRAM OPTIONS Select from these Bread/Dough Cycles: 1. White Bread Light (1 LB) White Bread Light (1.5 LB) 36. 2.5 LB) 48. White Bread Rapid Light (1.5 LB) 39. 4. Whole Wheat Bread Medium (1. French/Italian Bread Dark (1 LB) 44. French/Italian Bread Rapid Light (1 LB) 47. French/Italian Bread Medium (1 LB) 41. White Bread Rapid Medium (1. Whole Wheat Bread Dark (1 LB) 26. 3. Whole Wheat Bread Rapid Medium (1.5 LB) 42. French/Italian Bread Dark (2 LB) 46. Whole Wheat Bread Dark (2 LB) 28. French/Italian Bread Light (1. Whole Wheat Bread Rapid Dark (1. Whole Wheat Bread Medium (1 LB) 23. White Bread Rapid Dark (2 LB) 19.5 LB) 45.5 LB) White Bread Light (2 LB) White Bread Medium (1 LB) White Bread Medium (1. 7. Whole Wheat Bread Rapid Light (1 LB) 29.5 LB) 33. French/Italian Bread Rapid Light (2 LB) 49. 9. Whole Wheat Bread Medium (2 LB) 25.5 LB) 21. French/Italian Bread Medium (1. Whole Wheat Bread Rapid Light (1. White Bread Rapid Dark (1. French/Italian Bread Dark (1. Whole Wheat Bread Dark (1. 8.5 LB) 15. 5.5 LB) 18. White Bread Rapid Medium (1 LB) 14. French/Italian Bread Rapid Medium (1 LB) 6 10. White Bread Rapid Medium (2 LB) 16. French/Italian Bread Light (2 LB) 40. Whole Wheat Bread Light (1 LB) 20. French/Italian Bread Rapid Light (1. French/Italian Bread Light (1 LB) 38. Whole Wheat Bread Light (1.5 LB) White Bread Dark (2 LB) 24.

Low-Carb Light (2 LB) 72. Sweet Breads Rapid Light (1 LB) 90. Sweet Breads Rapid Medium (1. French/Italian Bread Rapid Dark (1 LB) 53. French/Italian Bread Rapid Dark (1. Sweet Breads Rapid Medium (1 LB) 93. Quick Bread/Cake Dark (1 LB) 62. Artisan Dough 80. Bake Only . Quick Bread/Cake Medium (1. Last-Minute Loaf Medium (1.5 LB) 65. Dough/Pizza Dough (2 LB) 79. Sweet Breads Rapid Dark (1.5 LB) 71.5 LB) 54. Low-Carb Medium (2 LB) 74. Gluten-Free Dark (1. Sweet Breads Rapid Dark (2 LB) 98. Sweet Breads Light (1 LB) 81. Low-Carb Light (1.5 LB) 88.5 LB) 94. Sweet Breads Medium (1 LB) 84.5 LB) 82.5 LB) 73. Gluten-Free Medium (2 LB) 68. Gluten-Free Light (1.5 LB) 60.50. Low-Carb Dark (1. Sweet Breads Rapid Light (2 LB) 92. Sweet Breads Medium (2 LB) 86. Gluten-Free Medium (1. Quick Bread/Cake Dark (1. Sweet Breads Medium (1. French/Italian Bread Rapid Medium (1. Sweet Breads Light (1. Quick Bread/Cake Dark (2 LB) 64. Quick Bread/Cake Medium (1 LB) 59. Sweet Breads Dark (2 LB) 89. Quick Bread/Cake Light (2 LB) 58.5 LB) 67. French/Italian Bread Rapid Medium (2 LB) 52.5 LB) 51.5 LB) 100. Quick Bread/Cake Light (1. Dough/Pizza Dough (1. Gluten-Free Dark (2 LB) 70.5 LB) 57. Sweet Breads Rapid Medium (2 LB) 95. Dough/Pizza Dough (1 LB) 77.5 LB) 85. Quick Bread/Cake Light (1 LB) 56. Last-Minute Loaf Medium (2. Sweet Breads Light (2 LB) 83. Sweet Breads Rapid Dark (1 LB) 96. Sweet Breads Rapid Light (1.5 LB) 97. Sweet Breads Dark (1 LB) 87.5 LB) 91. Quick Bread/Cake Medium (2 LB) 61. Sweet Breads Dark (1. Jam 99. French/Italian Bread Rapid Dark (2 LB) 55. Low-Carb Medium (1.5 LB) 78. Low-Carb Dark (2 LB) 7 76. Gluten-Free Light (2 LB) 66.5 LB) 69.5 LB) 63.5 LB) 75.0 LB) 101.

They make a wonderful complement to freshly baked bread! 8 . and get their leavening from baking powder. Alternatively. This method is suitable for any alternate loaf shape. dinner rolls. Any rapid cycle must be used with a recipe using rapid rise yeast. There is only one rise. slow. and so on. Mix-ins must be added at the very beginning of the cycle with other basic ingredients. Our exclusive gluten-free setting makes it easy to get the right results. It is intended that dough will be removed. Rapid – Rapid cycle options are provided for a number of menu choices: white bread. you can choose a specific bread type from the menu options. They are a batter-type bread rather than a yeast dough. if you intend to bake your bread. and so on. The heating element is placed in a way that the contents of the pot will not get burned. or the bread will not rise and bake properly. cool rises that will enhance the development of texture. rolls. cakes.” Sweet bread – The Sweet Breads settings are for baking breads with high amounts of sugar. deflated and shaped by hand and allowed to rise 1 or 2 more times out of the bread maker (see pages 49–64 for recipes). Our exclusive low-carb setting assures proper kneading and baking times. Dough/pizza dough –There are two ways for preparing dough in the bread maker. baking time is increased. braided challah bread. The time saving is achieved with the use of rapid rise yeast. all of which tend to increase browning. French/Italian and quick bread. If a quick bread is a little moist on top when baking is complete (moisture will depend on ingredients of the quick bread). The paddle automatically keeps the ingredients stirring through the process. the baking time is different. Artisan dough – This cycle allows the preparation of artisan breads. leave it in the bread maker for an extra 10 to 15 minutes with no heat. Gluten-free – One in approximately 100 people has an allergy or sensitivity to gluten. There are several long. We provide recipes starting on page 79 to get you started. Almost any recipe can be modified by replacing standard yeast with an equal or larger amount of rapid rise yeast. in your conventional oven. This will take you through two rise cycles. baking soda and eggs. Because low/lowercarb breads are low in sugar. It is also important not to over-mix or over-knead when preparing low/lower-carb breads. Breads made from whole wheat flour are more nutritious because the flour is milled from the entire wheat berry (including the bran and the germ). Jams and chutneys – The bread maker is a great cooking environment for homemade jams and chutneys. and due to the high moisture content. While they are “yeast breads.TYPES OF BREAD White – The white bread cycle uses primarily white flour. nicely browned crust. Mix-ins must be added at the very beginning of the cycle with other basic ingredients. kneads and takes the dough through the first rise cycle. Our Dough/pizza dough cycle mixes ingredients. round loaf.” the doughs are generally wetter and more like a batter. French/Italian – French/Italian breads require special timing and temperatures to achieve that wonderful crispy.) Cake-like in texture. Mix-ins must be added at the very beginning of the cycle with other basic ingredients. Quick bread – (Referred to as batter breads in some cookbooks. Whole wheat bread – Whole wheat bread is a yeast bread that is made with a significant portion of whole wheat flour (50% or more). Using whole wheat flour produces a bread that is brown to dark brown in color (when all whole wheat flour is used). and remove the dough when the signal before last rise sounds. and the breads are more flavorful and healthful than breads made with refined white flours (even though “lost” nutrients are added back into white flours). Since gluten is found in most flours used in traditional bread baking. the ingredients to create gluten-free breads are unique. Low-carb – Low-carb baking is unique in its ingredients. they are usually baked in a shaped pan such as a muffin tin or loaf pan. and it will continue baking – this is called “after cooking. wheat bread. It is appropriate for almost any dough recipe (except gluten-free or low-carb) and ideal for pizza or pretzel dough. fats and proteins. rather than with all white bread flour. taste and crust in the final shaped and baked bread. It is also important not to over-mix or over-knead gluten-free doughs. Last rise will take place outside the bread maker.

For best results it is recommended to remove finished loaf as soon as baking cycle is complete. as a recommendation to clear sides of the pan with a spatula. Mix-ins must be added at the very beginning of the cycle with other basic ingredients. The Last-Minute Loaf cycle requires the use of rapid rising yeast. and can be set in 10-minute intervals up to 90 minutes. Bake Only can also be used to bake store-purchased doughs. Jam Program Only – Tones will sound at 5 minutes and 10 minutes into program (page 8) as a recommendation to clean sides of the pan with a spatula. The kneading and rising of this cycle is suitable for white bread recipes. 9 . the machine will appear inactive – the dough is “at work”. tones will sound at 5 minutes and 10 minutes into program. so keep your eye on the loaf). Rise – There are periods of resting in which the unit will not be active except for the countdown display. Please note: Because they are added at the beginning. Recipes begin on page 84 of recipe section. CYCLES OF BREAD MAKING Knead – There are typically 3 knead cycles for most bread types. rising and baking in approximately an hour. This function can come in handy when you cannot plan ahead for bread making. Last-minute Loaf – The Last-Minute Loaf is a fast bake cycle. AUDIBLE TONES Mix-ins – The signal consists of a series of four sets of 5 long beeps each at 14 minutes before the end of the second knead (page 4. Convection feature – A fan circulates air throughout baking cycles for better overall browning and crispier crust. #8). It also helps keep the crust from becoming soggy if not removed from the machine immediately after baking. The first knead cycle will actually mix the ingredients. The convection feature runs during Bake Only and Keep Warm only. Cool on a baking rack. During the rise. #12). Bake – The CuisinartTM Convection Bread Maker will regulate the baking time and temperature according to the individual recipe. These are rise cycles.Note: During jam cycle. Warm – The Keep Warm cycle allows you to leave the finished bread in the machine to serve warm. Some crusts will darken slightly in Keep Warm mode. The one or two other short knead cycles will punch the dough down before the rise cycles. Bake Only – This menu setting activates the bread maker for bake function only. Mix-ins can be added during the second knead. Allow it to cool before cutting or allow to remain in the bread maker for 60 minutes on Keep Warm cycle before serving. there will be no signal indicating mix-ins. You can use this setting if you want the finished loaf to have darker crust color (this will only require a few extra minutes. Error Beep – There will be an error beep if you press an invalid function (page 4. Baking Cycle Complete – At the end of the baking cycle a series of 10 beeps will sound when the cycle is done (page 5. Remove Paddle – The signal consists of a series of three sets of 6 quick beeps before last rise (page 5. #6 and #7). Keep Warm Function – There will be a series of 12 beeps after the completion of the keep warm function. which goes through kneading. #11). A good rise is as important to the flavor of your bread as kneading and baking.

5LB 2.0LB 1.0LB 1.0LB 1.5LB 2.5LB 2.0LB 1.0LB 1.5LB 2.5LB 2.5LB 2. 10 . 1 Cycle White Crust Light Size 1.0LB 1.0LB 1.0LB 1.0LB 1.0LB 1.5LB Preheat 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 5MIN 5MIN 5MIN 5MIN 5MIN Knead 1 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN Knead 2 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN Rise 1 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 80MIN 80MIN 80MIN 80MIN 80MIN 80MIN 80MIN 80MIN 80MIN 30MIN 30MIN 30MIN 30MIN 30MIN Knead 3 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC AUDIBLE TONES* Medium Dark 2 Rapid White Light Medium Dark 3 Whole Wheat Light Medium Dark 4 Rapid Whole Wheat Light Medium Rise 2 Knead 4 Rise 3 Bake Total Keep Warm Mix-ins Remove Paddle 25MIN 15SEC 55MIN 37M 2:57 60 2:37 1:32 25MIN 15SEC 55MIN 40M 3:00 60 2:40 1:35 25MIN 15SEC 55MIN 43M 3:03 60 2:43 1:38 25MIN 15SEC 55MIN 45M 3:05 60 2:45 1:40 25MIN 15SEC 55MIN 50M 3:10 60 2:50 1:45 25MIN 15SEC 55MIN 55M 3:15 60 2:55 1:50 25MIN 15SEC 55MIN 60M 3:20 60 3:00 1:55 25MIN 15SEC 55MIN 65M 3:25 60 3:05 2:00 25MIN 15SEC 55MIN 70M 3:30 60 3:10 2:05 55MIN 0SEC 0MIN 37M 2:32 60 2:12 1:32 55MIN 0SEC 0MIN 40M 2:35 60 2:15 1:35 55MIN 0SEC 0MIN 43M 2:38 60 2:18 1:38 55MIN 0SEC 0MIN 45M 2:40 60 2:20 1:40 55MIN 0SEC 0MIN 50M 2:45 60 2:25 1:45 55MIN 0SEC 0MIN 55M 2:50 60 2:30 1:50 55MIN 0SEC 0MIN 60M 2:55 60 2:35 1:55 55MIN 0SEC 0MIN 65M 3:00 60 2:40 2:00 55MIN 0SEC 0MIN 70M 3:05 60 2:45 2:05 31MIN 15SEC 46MIN 40M 4:15 60 3:31 1:26 31MIN 15SEC 46MIN 44M 4:19 60 3:35 1:30 31MIN 15SEC 46MIN 48M 4:23 60 3:39 1:34 31MIN 15SEC 46MIN 45M 4:20 60 3:36 1:31 31MIN 15SEC 46MIN 50M 4:25 60 3:41 1:36 31MIN 15SEC 46MIN 55M 4:30 60 3:46 1:41 31MIN 15SEC 46MIN 54M 4:29 60 3:45 1:40 31MIN 15SEC 46MIN 60M 4:35 60 3:51 1:46 31MIN 15SEC 46MIN 64M 4:39 60 3:55 1:50 46MIN 0SEC 0MIN 40M 2:29 60 2:10 1:26 46MIN 0SEC 0MIN 44M 2:33 60 2:14 1:30 46MIN 0SEC 0MIN 48M 2:37 60 2:18 1:34 46MIN 0SEC 0MIN 45M 2:34 60 2:15 1:31 46MIN 0SEC 0MIN 50M 2:39 60 2:20 1:36 *Audible tones will sound at specified time listed in chart above as a reminder to add Mix-ins or remove paddle.5LB 2.0LB 1.5LB 2.0LB 1.0LB 1.0LB 1.0LB 1.0LB 1.0LB 1.0LB 1.0LB 1.0LB 1.5LB 2.0LB 1.5LB 2.TIMETABLE FOR THE CUISINARTTM CONVECTION BREAD MAKER NO.

0LB 1.5LB 2.0LB 1.0LB 1.0LB 1.0LB 1.0LB 1.5LB 2.0LB 1.5LB 2.5LB 2.5LB 2.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.0LB Preheat 5MIN 5MIN 5MIN 5MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 3MIN 3MIN Knead 1 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 4MIN 4MIN Knead 2 25MIN 25MIN 25MIN 25MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 5MIN 5MIN 5MIN 5MIN 5MIN 5MIN 5MIN 5MIN 5MIN 9MIN 9MIN Rise 1 30MIN 30MIN 30MIN 30MIN 32MIN 32MIN 32MIN 32MIN 32MIN 32MIN 32MIN 32MIN 32MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 15MIN 15MIN Knead 3 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 10SEC 10SEC Rise 2 46MIN 46MIN 46MIN 46MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 75MIN 75MIN Knead 4 0SEC 0SEC 0SEC 0SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC Rise 3 0MIN 0MIN 0MIN 0MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN Bake 55M 54M 60M 64M 42M 53M 64M 62M 66M 70M 65M 72M 74M 42M 53M 64M 62M 66M 70M 65M 72M 74M 73M 97M 118M 75M 99M 120M 77M 101M 122M 73M 82M Total 2:44 2:43 2:49 2:53 3:12 3:23 3:34 3:32 3:36 3:40 3:35 3:42 3:44 2:36 2:47 2:58 2:56 3:00 3:04 2:59 3:06 3:08 1:21 1:45 2:06 1:23 1:47 2:08 1:25 1:49 2:10 2:59 3:08 Keep Warm 60 60 60 60 60 60 60 60 60 60 60 60 60 60 60 60 60 60 60 60 60 60 22 22 22 22 22 22 22 22 22 60 60 AUDIBLE TONES* Mix-ins Remove Paddle 2:25 1:41 2:24 1:40 2:30 1:46 2:34 1:50 2:53 1:37 3:04 1:48 3:15 1:59 3:13 1:57 3:17 2:01 3:21 2:05 3:16 2:00 3:23 2:07 3:25 2:09 2:17 1:37 2:28 1:48 2:39 1:59 2:37 1:57 2:41 2:01 2:45 2:05 2:40 2:00 2:47 2:07 2:49 2:09 N/A 1:13 N/A 1:37 N/A 1:58 N/A 1:15 N/A 1:39 N/A 2:00 N/A 1:17 N/A 1:41 N/A 2:02 N/A 2:28 N/A 2:37 *Audible tones will sound at specified time listed in chart above as a reminder to add Mix-ins or remove paddle.5LB 2.0LB 1. 11 .5LB 2.NO.0LB 1.0LB 1.0LB 1.0LB 1.0LB 1.5LB 2.0LB 1.5LB 2.0LB 1.0LB 1.0LB 1. Cycle Crust Dark 5 French/Italian Light Medium Dark 6 Rapid French/Italian Light Medium Dark 7 Quick Bread/Cake Light Medium Dark 8 Low Carb Light Size 2.

Cycle Crust Medium Dark 9 Gluten Free Light Medium Dark 10 Dough/Pizza Dough N/A 11 12 Artisan Dough Sweet Breads N/A Light Medium Dark 13 Rapid Sweet Breads Light Medium Dark Size 1.NO.5LB 2.0LB 1.0LB N/A 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.5LB 2.0LB 1. .0LB 1.0LB 1.0LB 1.5LB 2.0LB 1.5LB 2.5LB 2.0LB 1.5LB 2.0LB 1.0LB 14 Jam Preheat 3MIN 3MIN 3MIN 3MIN 8MIN 8MIN 8MIN 8MIN 8MIN 8MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN Knead 1 4MIN 4MIN 4MIN 4MIN 4MIN 4MIN 4MIN 4MIN 4MIN 4MIN 3MIN 3MIN 3MIN 5MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 0MIN Knead 2 9MIN 9MIN 9MIN 9MIN 19MIN 19MIN 19MIN 19MIN 19MIN 19MIN 24MIN 27MIN 32MIN 35MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 15MIN Rise 1 15MIN 15MIN 15MIN 15MIN 48MIN 48MIN 48MIN 48MIN 48MIN 48MIN 58MIN 60MIN 65MIN 70MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 0MIN Knead 3 10SEC 10SEC 10SEC 10SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 1SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 0SEC Rise 2 75MIN 75MIN 75MIN 75MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 85MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 50MIN 50MIN 50MIN 50MIN 50MIN 50MIN 50MIN 50MIN 50MIN 0MIN Knead 4 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 10SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC Rise 3 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 110MIN 50MIN 50MIN 50MIN 50MIN 50MIN 50MIN 50MIN 50MIN 50MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN Bake 75M 84M 77M 86M 78M 83M 80M 85M 82M 87M 0M 0M 0M 0M 52M 54M 56M 54M 57M 60M 58M 61M 64M 52M 54M 56M 54M 57M 60M 58M 61M 64M 70M Total 3:01 3:10 3:03 3:12 2:37 2:42 2:39 2:44 2:41 2:46 1:25 1:30 1:40 5:05 3:17 3:19 3:21 3:19 3:22 3:25 3:23 3:26 3:29 2:47 2:49 2:51 2:49 2:52 2:55 2:53 2:56 2:59 1:25 Keep Warm 60 60 60 60 60 60 60 60 60 60 N/A N/A N/A N/A 60 60 60 60 60 60 60 60 60 60 60 60 60 60 60 60 60 60 20 AUDIBLE TONES* Mix-ins Remove Paddle N/A 2:30 N/A 2:39 N/A 2:32 N/A 2:41 N/A 2:06 N/A 2:11 N/A 2:08 N/A 2:13 N/A 2:10 N/A 2:15 1:12 N/A 1:14 N/A 1:19 N/A 4:39 N/A 2:57 1:22 2:59 1:24 3:01 1:26 2:59 1:24 3:02 1:27 3:05 1:30 3:03 1:28 3:06 1:31 3:09 1:34 2:27 1:42 2:29 1:44 2:31 1:46 2:29 1:44 2:32 1:47 2:35 1:50 2:33 1:48 2:36 1:51 2:39 1:54 N/A NA 12 *Audible tones will sound at specified time listed in chart above as a reminder to add Mix-ins or remove paddle.5LB 2.0LB 1.5LB 2.0LB 1.0LB 1.

Note: Water should not be warm. yeast – Yeast must be separate from wet ingredients. MEASUREMENT/CONVERSION CHART 11⁄2 teaspoons 3 teaspoons 1 = 1⁄2 tablespoon = 1 tablespoon = 1 ⁄2 teaspoons 1 8 tablespoons = 1 ⁄2 cup 12 tablespoons = 3⁄4 cup 16 tablespoons = 1 cup 3 5 7 ⁄2 tablespoon 2 tablespoons 4 tablespoons = ⁄8 cup 1 1 ⁄8 cup ⁄8 cup ⁄8 cup = 1⁄4 cup + 2 tablespoons = 1⁄2 cup + 2 tablespoons = 3⁄4 cup + 2 tablespoons = ⁄4 cup 5 tablespoons + 1 teaspoon = 1⁄3 cup 13 . This means: — FIRST. See troubleshooting section (pages 16–17) to learn more. Make sure yeast is fresh. After filling the measuring cup.NO. This is the key to successful bread baking. 15 16 Cycle Last Minute Loaf Bake Only Crust Medium Size Pre-Heat 1. use only liquid measuring cups with the cups/ounces marked clearly on the side. liquid ingredients – room temperature — SECOND. With wet ingredients. MEASURING INGREDIENTS Important note: The MOST important rule of making bread: Use exact measurements. Liquids must be room temperature. or it will affect rising. Last. Create a small crater in dry ingredients using your finger or a spoon. between 75˚– 90˚F). LOADING INGREDIENTS INTO THE BREAD PAN Important Note: The SECOND MOST important rule of making bread: Put the ingredients into the bread maker in the EXACT order given in the recipe. By scooping. and place yeast within the crater. place it on a flat surface and view it at eye level to make sure the amount of liquid is exact. Fresh flour and fresh yeast are critical.5LB 0MIN 2. you could add up to one tablespoon of extra ingredients. Do not pack down. unless otherwise noted (that is. With dry ingredients fill a dry measuring cup with a spoon and then level off the measurement with the back of a knife or a spatula to make sure the measurement is exact. it’s a good idea to start with fresh ingredients. make sure ALL ingredients are at room temperature. Yeast/Baking Powder or Baking Soda Dry Ingredients Water or Liquids Also. flour).0LB 0MIN 0MIN Knead 1 1MIN 1MIN 0MIN Knead 2 10MIN 10MIN 0MIN Rise 1 0MIN 0MIN 0MIN Knead 3 0SEC 0SEC 0SEC Rise 2 0MIN 0MIN 0MIN Knead 4 0SEC 0SEC 0SEC Rise 3 11MIN 14MIN 0MIN Bake 37M 40M 10M Total 0:59 1:05 0:10 Keep Warm 60 60 60 AUDIBLE TONES* Mix-ins Remove Paddle N/A 0:48 1:02 0:54 N/A NA *Audible tones will sound at specified time listed in chart above as a reminder to add Mix-ins or remove paddle. Never use the cup to scoop the ingredients directly from container (for example. dry ingredients — LAST. Temperatures too cool or too warm can affect the way the bread rises and bakes.

Lecithin can be purchased in most health food stores or natural food markets. which is located on the inside of the bread maker. Baking chamber – Remove all bread crumbs by wiping them away with a slightly damp cloth or clean pastry brush. TIPS AND HINTS For higher altitudes – Flour is drier at higher altitude levels and will absorb more liquid – use less flour in the recipe. as they will damage the non-stick pan and other parts. If bread still rises too high. shortening or vegetable oil may make it easier to remove if it bakes into a loaf. The color change is a result of steam and other moisture and does not affect the machine’s performance. Dough should be smooth and not cling to fingers when touched. Usage Bread machine baking is affected by the temperature and humidity of the day – this is often the cause of varied dough consistency and results. Don’t worry if the color of the baking pan changes over time. DO NOT bend the heating element. 14 . Unplug machine before cleaning. place warm water in the bread pan for 10 to 15 minutes – this will loosen the blade. Control Panel – Wipe with a slightly damp cloth as necessary. Baking pan and kneading paddle – Pan and kneading blade are fully immersible and dishwasher safe. and a little less sugar to help counteract this phenomenon. Use only a mild. scrubbing brushes or chemical cleaners. Pay attention to the dough as it mixes and kneads – if it appears dry. Lid – Wipe inside of lid with sponge or damp cloth. Lid should not be immersed in water. Add vital gluten or lecithin. Doughs prepared and baked at higher altitude levels will tend to rise faster – use less yeast. more even rising. Bread rises higher in high altitudes – try reducing the recommended amount of yeast by 1⁄4–1⁄2 teaspoon. the best method of measuring is to weigh the flour. reduce yeast by another 1⁄4 teaspoon the next time you try the recipe. Giving the kneading paddle a light coating with a nonstick cooking spray. CARING FOR YOUR BREAD MAKER Keep your bread maker clean at all times. A cup of white bread flour weighs 5 ounces/140grams. as these will damage the machine. try contacting the State Extension Service of a “high altitude” state. add more of the same liquid used in the recipe. This will help to stabilize the structure of the bread and make it less likely to fall or collapse. nonabrasive cleanser to clean the outside of the bread maker. Additional amounts of flour or liquid should be added 1 teaspoon at a time. Do not use benzene. Do not use metal utensils with the baking pans as they will damage the nonstick surface. Outer Housing – Use only a mild.CLEANING INSTRUCTIONS Caution: Do not put the bread maker in water or in a dishwasher. Take care not to allow water or cleaning fluids under buttons of control panel. let your eye and hands guide you in adding more flour or liquid as necessary. If you do not have a scale (electronic works best for measuring flour). A cup of whole wheat flour weighs 4 ounces/120 grams. Caution: Do not use metal utensils with the bread maker. If you have trouble removing the kneading paddle from bread pan. For further information. a bit more salt. nonabrasive cleanser to clean the outside of the bread maker. Adding a little more salt will retard the yeast action and promote slower. On a humid day.

Use the Whole Wheat program when baking breads containing not only whole wheat flour. melted or softened butter. See detailed instructions on page 13. flours. eggs. shredded cheeses. texture and structure – particularly with whole grain flours. and a 4-cup flour recipe will produce a loaf that is about 2 pounds. Cold ingredients should be allowed to come to room temperature. then remove the kneading paddle and reshape the dough into a neat loaf. It also aids in rising when using the Rapid Rise cycles. we recommend serving a Last-Minute Loaf warm). you may then use the Delay Start Timer feature. Measure all ingredients accurately and have them ready before adding to bread pan. a 2-cup flour recipe will produce a loaf that is about 1 pound. Add the water to the machine first. vital wheat gluten (if using). Quick Bread. and Last Minute Loaf programs. spray the bottom and halfway up the sides of the bread pan with cooking spray before adding ingredients. See page 13. See detailed instructions on page 13. do not omit the little amounts of 1⁄2 teaspoon or less – they are essential to the chemical composition of the bread. Do not allow the yeast to touch the wet ingredients. It is especially important to keep yeast separate from salt if using Delay Start Timer feature – add salt with the liquids and the yeast last on top of the flour. wrap in foil and heat in oven. remove the dough when you hear the remove paddle signal. Liquids and butter may be combined and placed in a microwave on the defrost setting to warm without heating too hot. Use this as your basic formula and make adjustments from there. In general. Add ingredients to the pan in this order – liquids. herbs. a 3-cup flour recipe will produce a loaf that is about 11⁄2 pounds. spoon into dry measure and level off using the flat side of a knife or spatula – do not pack down. or breads using whole wheat. When adapting a recipe. chopped fruits or vegetables. dried milk. and is essential to the Last-Minute Loaves. then add the dried substitution after the flour to keep them separate. Ideal temperatures are between 75°–90°F. 11⁄8 – 11⁄4 cups liquid. particularly with the smaller 1-and 11⁄2-pound loaves. Amounts/Sizes/Ingredients For white breads and any recipe calling for a white flour (unless it is a quick/batter bread requiring cake flour). When measuring ingredients use liquid measuring utensils for liquids and dry measures for dry ingredients. Loosen the loaf with a plastic spatula before turning out. 13⁄4 – 2 teaspoons yeast. If you substitute these dried ingredients and have no other fresh. the best flour to use is bread flour. 1 teaspoon salt. (However. salt and sugars (including honey. This will ensure a more uniformly shaped loaf of bread. Some recipes will have slightly larger or smaller amounts of flour for each size. Stir all “flours” first. they may weigh more than 1 pound. A general formula for a 11⁄2-pound bread machine loaf is: 3 cups bread flour. 1 teaspoon sugar. Nuts and seeds. dried buttermilk. raisins and dried fruits.Important: If using perishable fresh ingredients such as dairy products. molasses. or dry milk. 11⁄2 pounds or 2 pounds. All breads slice best when allowed to cool for a minimum of 30 minutes (preferably longer) before slicing. and any other additions to the dough should be added when the Mix-in signal sounds except for Low Carb. oat flour or rye flours. perishable ingredients in your bread recipe. If you wish to serve bread warm. Vital wheat gluten can be added to recipes to improve loaf height. 15 . Use an instant-read thermometer to check the temperatures. For a more uniform loaf of bread. Temperature of ingredients is important in bread machine baking. yeast. This is known as mise en place and helps to ensure that you measure each ingredient correctly. Some dairy products and eggs may be substituted by using dried ingredients such as dried egg powders. to assist in release. chocolate morsels. barley syrup). and with Mix-ins. which has a higher protein content. but other heavy flours that will require a longer knead and rise – an example of this would be pumpernickel bread. Gluten Free. and do not find that you get down to the last (or nearly last) ingredient and find that it is not available in the pantry. For quick breads/batter breads. do not use the Delay Start Timer feature. Use top quality ingredients to make your bread-machine breads.

Program will be stored in memory for a maximum of 15 minutes if unplugged. Bread pan too small for recipe. and your mathematical measurements become something odd such as half of an egg. When baking next loaf of same bread. uneven tops of loaves – High humidity or high room temperature. Underbaked. On high humidity days. use a small egg as a replacement for half. Yeast was old or improperly stored. This may occur when substituting lowfat products such as fat-free milk or egg replacers. Small amount of smoke/burning smell from machine – Most often this is caused by spilled ingredients. light butter or margarine. It is important to measure ingredients accurately – do not be tempted to omit small amounts such as 1⁄8 teaspoon. Not enough yeast. . clean carefully (Caution: interior of machine is hot). Too much yeast was used. Do not place bread machine in sunny window. watch dough and add flour 1–2 teaspoons at a time. When baking next loaf of same bread. Sunken. If it is bad. Too much whole grain or whole grain flour used. A large egg is generally equal to about 1⁄4 cup. Short loaves – Not enough sugar in recipe. unplug machine. When baking next loaf of same bread. Dense. Also in this category of “yeast destroyers” are too much citrus zest and alcohol. watch dough consistency and add water/liquid 1 teaspoon at a time. in a cool dark place). Make certain yeast is fresh and properly stored (sealed. Too much cinnamon or garlic can counteract the rising properties of yeast. Always add nuts at the Mix-in signal. When baking next loaf of same bread. Clean completely when machine is unplugged and cool.You should not use more than 5 cups flour total in the bread machine. fat-free sour cream or cream cheese. heavy texture – Dough too dry. but ingredients were in bread pan in improper order. Kneading paddle embedded in the loaf – If you are nearby when the signal before last rise sounds. See page 13. A pinch of ginger or a bit of vitamin C can give a boost to the yeast and help it to grow better. Delay Start feature used and ingredients not placed in bread pan properly. reshape the loaf and replace. Loaves with whole wheat and/or whole grain flours will not be as tall as those made with bread flour. Water not proper temperature. spooning into measuring cup. If you are adapting a recipe. Delay Start feature used. Not enough sugar in recipe. and changing the formula by even this small amount can change the final product significantly. try increasing the flour by one tablespoon per cup of flour used. watch dough and add flour 1–2 teaspoons at a time. then plug machine in again to continue. Baking is chemistry. Open texture – Dough too wet. May need to add dough enhancer or vital gluten flour. Salt was omitted or incorrectly under measured. Ingredients not in proper proportions – be sure to measure dry ingredients correctly by stirring flours first. 16 TROUBLESHOOTING Dough Does Not Rise Properly – Check expiration date of yeast. Adding them too early may result in their becoming too finely ground. then leveling. Liquid may have been too hot and killed yeast or liquid may have been too cool and yeast did not activate completely – liquids should be between 75 – 90° for best bread machine results. Otherwise “flour dust” will burn off on its own. Salt came into contact with yeast and killed yeast. you can remove the kneading paddle. Collapsed loaf – Dough too wet. watch dough and add flour 1–2 teaspoons at a time. gummy texture – Dough too wet. Not enough yeast used.

but bread flour with its higher protein and gluten levels will give you better results. We suggest using unsalted butter or a good quality olive oil for recipes calling for butter or olive oil. Table salt. texture and moisture to breads. For the bread machine. Lecithin – May be added to bread to maintain freshness and moisture. This is the most basic flour for the bread machine and should be used rather than unbleached all-purpose flour for yeast breads. Eggs – Add taste. but can be added to improve taste and texture. more tender and give them a longer shelf life. Fats (assorted) – (unsalted butter. Also aids in keeping breads fresh. Dry Milk – (fat-free or regular) When loading ingredients add powdered milk along with flour. E01 indicates the temperature of the bread maker is too high to bake bread. It is derived from either soy or egg yolks and comes in either liquid or granular form. vegetable oil) – Add taste. 17 . They act as emulsifiers and aid in keeping breads fresh and moist. nutrition and texture to breads. deterring mold and bacteria growth. Sea salt and kosher salt BREAD MAKER PANTRY To be able to prepare breads quickly and easily in your Cuisinart™ Convection Bread Machine. Let the unit cool for 10 minutes prior to starting a new loaf. you may also want to have some of the other items readily available. Add 1⁄2 – 1 teaspoon per 3 cups flour. Cake Flour – A very soft flour with low protein. producing a more flavorful. May be added to just about any bread recipe where flavors are appropriate. well-textured bread. boules. Depending on the types of breads you and your family prefer. Egg washes (egg beaten with water or milk) are used with some Dough Only recipes to brush on shaped dough after rising. Nuts. The unit should cool from baking cycle before starting to knead a new loaf. It is most often used to make very tender cakes and pastries. Adding a little ascorbic acid to Artisan Breads (Doughs) will enable the yeast to work longer.ERROR CODES HHH or EEE with continuous beeps: Please contact your nearby service center. Using dry milk instead of fresh milk enables you to use the Delay feature. Professional bakers often add it to French breads. Dry milk is also added to breads (often along with fresh milk/milk products) to increase nutritional value. All-Purpose Flour – Can be bleached or unbleached – we prefer unbleached. before baking. to add color and shine to finished baked goods. Powdered Buttermilk – A shelf-stable essence of buttermilk without the milk solids. Non-Diastatic Malt – This gives breads better structure. It also works with gluten to produce a lighter bread. Garlic – In small amounts. Do not use cake flour for yeast breads unless a recipe specifically requires it. Salt – Salt is a necessary part of a yeast bread recipe – it not only adds or enhances flavor. Do not ever use with Delay Feature unless using powdered egg or powdered egg white and adding with flour. Not all the ingredients listed are in the recipes. Use about 1⁄4 teaspoon per 3 cups flour – this small amount will not affect flavor. Most French breads do not have added fats. Use about 1⁄8 teaspoon per 3 cups flour. E00 or E01 (with 3 beeps when started): E00 indicates ambient temperature is too low (-20°C) to bake bread. Ginger (powdered) – Boosts yeast activity and keeps it working longer. and can make them softer. Bread Flour – An unbleached flour high in protein and gluten. Ascorbic Acid (Vitamin C) – Acts as a preservative. but it controls the yeast and aids in the rising of the dough. sea salt or kosher salt can be used. richness and color to breads. Raisins – Add flavor. we suggest keeping some basics on hand. Seeds. A crushed (powdered) vitamin C tablet may be used. Can also be used to make yeast breads. olive oil. and baguettes when preparing the dough. This usually occurs when trying to make two successive loaves. It is a necessary ingredient for making bagel dough. Acts as a preservative and retards the growth of bacteria and mold. garlic aids development of the yeast – but too much garlic will cause the yeast and bread structure to collapse. all-purpose flour would be used for the Quick Breads (also referred to as batter breads in some cookbooks).

However. it does have a strong. as it helps to shorten the rising cycle – adding vital gluten as well will aid in its rise. Combining flours ensures the loaf will rise well. When making rapid rise breads. non-diastatic malt syrup and golden syrup stimulate yeast growth and development. maple syrup. and store in refrigerator or freezer to prevent from turning rancid. Semolina flour – Semolina is ground from hard wheat. and if a recipe specifies their use. Self-Rising Flour – This flour would not be used in a bread machine. shortcakes. Buckwheat flour – Buckwheat is not actually wheat at all. Whole Wheat Flour – Contains the wheat germ of the flour. . and making sandwiches. White rice flour – milled from polished white rice. we suggest using the recommended salt. add vital gluten flour for a better rise in the shorter rising time. giving it a higher fiber. All of the following ingredients can be found at your local health food store or in a natural foods grocery store. In traditional baking it is most often used for biscuits. Purchase good quality whole wheat flour. There are also several commercial brands of gluten-free bread mixes which can be used successfully. white rice flour is also considered a very versatile flour in gluten-free baking because it has a rather mild. Buckwheat flour does have a high protein content and a nutty. garfava flour adds the needed protein to gluten-free breads. It is used in both making pasta and bread. Rye flour – Rye flour has a lower gluten (protein) content than its white and wheat counterparts. Sorghum flour – Sorghum is a millet-like grain that is very nutritious. It is pale yellow in color and resembles corn meal. They are also easily found and ordered on-line. Self-rising flour is an all-purpose flour to which leavener (baking powder) and salt have been added. It gives very good results in the bread machine. It is recommended to combine soy flour with other flours when baking. garbanzo bean flour imparts a rich and sweet flavor in baked goods when combined with other flours. sweet flavor to gluten-free products. toasting. a variety of flours and ingredients is necessary to develop a product that resembles wheat bread in taste and texture for slicing. Soy flour – milled from roasted soybeans and high in quality protein. we recommend active dry. instant or bread machine yeast. Vital Gluten Flour – A very high-protein flour made from hard wheat and treated to remove most of the starch. Potato starch is also used as a thickener for sauces and soups. It is very versatile. so must be combined with other flours in recipes. Brown rice flour – milled from the whole rice kernel. It should definitely be combined with other flours for baking. brown sugar. Sorghum flour imparts a faint. breads made with all or part whole wheat flour are the most nutritious and can be light-textured and appealing. This means one must use white or wheat flours in combination with rye when baking bread. Garfava flour – milled from both garbanzo and fava beans and high in protein. brown rice flour is high in fiber. soy flour has a characteristic nutty flavor. vital gluten flour is used primarily as an additive to enhance doughs made with low glutens such as rye flour. undetectable flavor. Garbanzo bean flour – milled from garbanzo beans and high in protein. 18 GLUTEN-FREE INGREDIENTS To make gluten-free bread. distinct flavor. Bring to room temperature before using for bread machine recipes unless using Delay Feature. molasses.are more flavorful. It needs to be combined with other flours for baking. Yeast – For most bread machine recipes. For regular yeast bread baking. Potato starch – Great supplementary flour to use in gluten-free baking. Sweeteners – Granulated sugar. It also blends well with other flours. Vital gluten flour is a necessity for the Last-Minute Loaves. nutritional. assertive flavor. Semolina flour has a very high gluten or protein content. Rapid rise yeast or quick rise yeast is specifically for the shorter/rapid/last minute cycles. scones. pancakes or waffles. and fat content. honey. vitamins and minerals. The “Instant” type yeast is milled slightly finer and produced at lower temperatures resulting in fewer “dead” cells. Once thought of as “health food” breads that were heavy and dense.

potato flour can be used in a similar way but it does carry more of a potato taste. If your Cuisinart™ Convection Bread Maker should prove to be defective within the warranty period. insured delivery service. return of this product registration card does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. please enclose $10. Quinoa flour – Quinoa. and any other information pertinent to the product’s return. Your Cuisinart™ Convection Bread Maker has been manufactured to strict specifications and has been designed for use with the Cuisinart™ Convection Bread Maker accessories and replacement parts. as it is derived from meat. Cider vinegar – or dough enhancer (powder containing ascorbic acid) – improves texture of the bread as well as shelf life. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. However. Can be replaced by guar gum. Please also be sure to include a return address. or repair service other than those that have been authorized by Cuisinart. or household use. NJ 08520 To facilitate the speed and accuracy of your return. These warranties expressly exclude any defects or damages caused by accessories. replace it. you may not wish to use gelatin. or other than ordinary household use. To obtain warranty service. Cornstarch – A good combining ingredient in gluten-free baking – its taste is undetectable. We suggest that you complete and return the enclosed product registration card promptly to facilitate verification of the date of original purchase.) Gelatin – Although it is not necessary in gluten-free baking. You are a consumer if you own a Cuisinart™ Convection Bread Maker that was purchased at retail for personal. This warranty is available to consumers only. we recommend you use a traceable. this warranty is not available to retailers or other commercial purchasers or owners. daytime phone number. amaranth flour is also a good source of calcium.Potato flour – Heavier then potato starch. considered the most nutritious grain. please call our Consumer Service Center toll-free at 1-800-726-0190. (California residents need only supply proof of purchase and should call 1-800-720-0190 for shipping instructions). shipment. Xanthan gum – Used as a thickening agent in gluten-free baking. misuse. Tapioca flour is starchy and imparts a slightly sweet flavor. It has a nutty flavor and combines well with other gluten-free flours. or write to: Cuisinart 150 Milford Road East Windsor. if we think it necessary. Amaranth flour – High in both protein and fiber. We warrant that your Cuisinart™ Convection Bread Maker will be free of defects in material or workmanship under normal home use for three years from the date of original 19 . In the event that you do not have proof of purchase.00 for shipping and handling of the product. NOTE: For added protection and secure handling of any Cuisinart® product that is being returned.) Tapioca flour – Grain-free flour that is derived from cassava root. gelatin adds protein and gives elasticity to bread. family. These warranties do not cover any damage caused by accident. we will repair it or. product serial number (stamped on bottom of product base). dressings and marinades emulsified after blending. xanthan gum is used as a binder and to retain moisture. is high in protein. (Tip: Xanthan gum is also a good and natural way to keep blended vinaigrettes. Xanthan gum also adds to the volume of the bread. These warranties exclude WARRANTY Three-Year Limited Warranty This warranty supersedes all previous warranties on the Cuisinart™ Convection Bread Maker. description of the product defect. Lost and/or damaged products are not covered under warranty. (If you are a vegetarian. Please pay by check or money order. calcium and iron. Except as otherwise required under applicable state law. replacement parts. the purchase date for purposes of this warranty will be the date of manufacture. purchase.

refer the consumer to an independent repair facility. *Important: If the nonconforming product is to be serviced by someone other than Cuisinart’s Authorized Service Center. a representative can confirm whether the product is under warranty and direct you to the nearest service location. If servicing is needed.all incidental or consequential damages. either repair the product. California Residents Only California law provides that for In-Warranty Service. our Consumer Service Representatives can help solve the problem without having the product serviced. so the foregoing limitation may not apply to you. or refund for nonconforming products under warranty. California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store which sells Cuisinart brand products of the same type. © 2005 Cuisinart Cuisinart® is a registered trademark of Cuisinart 150 Milford Road East Windsor. Often. replacement by calling our Consumer Service Center toll-free at 1-800-726-0190. California residents may also. Cuisinart will be responsible for the cost of the repair. replacement. according to its preferences. or refund the purchase price less the amount directly attributable to the consumer’s prior usage of the product. replacement. we suggest that you call our Consumer Service Center at 1-800-726-0190 before returning the product for servicing. If either of the above two options does not result in appropriate relief to the consumer. and shipping and handling for such nonconforming products under warranty. Before Returning Your Cuisinart Product If you are experiencing problems with your Cuisinart® product. please remind the servicer to call our Consumer Service Center at 1-800-726-0190 to ensure that the problem is properly diagnosed. NJ 08520 Printed in China 05CU26258 20 . The retail store shall then. replace the product. Some states do not allow the exclusion or limitation of incidental or consequential damages.* Cuisinart and not the consumer will be responsible for the reasonable cost of such service. repair. according to their preference. consumer may then take the product to an independent repair facility if service or repair can be economically accomplished. the product is serviced with the correct parts. and to ensure that the product is still under warranty. if necessary. return nonconforming products directly to Cuisinart for repair or.

: CBK200 IB-5859A Size : 229MM(W)X152MM(H) (OLD-SAME AS IB-5859 118PP) Material: COVER:157GSM MATT ARTPAPER INSERT:120GSM GLOSS ARTPAPER Binding: WIRE-O BINDING Coating: VARNSHING IN COVER Color: COVER:(4C+0C) INSIDE:(1C+1C) Date: 2005-08-04 Hugo Description : IB-5859A(0.1) BOOK Hugo code : ELC0303IB-1/7A7 OPERATOR:YAN .Version no.

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