Cuisinart Bread Maker CBK 200C User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
CuisinartConvection Bread Maker  
CBK-200C  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Then just add ingredients and select a menu option, crust colour 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.  
SPECIAL CORD SET INSTRUCTIONS  
NOTICE  
This appliance has a polarized plug (one blade is wider than the other).  
To reduce the risk of electric shock, this plug will fit in a polarized outlet only  
one way. If the plug does not fit fully in the outlet, reverse the plug. If it still  
does not fit, contact a qualified electrician. Do not modify the plug in any way.  
PARTS AND FEATURES  
1. Removable lid:  
11  
12  
7
Brushed stainless  
steel with polished  
chrome rim  
CONTENTS  
2. Viewing window: Glass  
viewing window  
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1  
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
Power Failure Backup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Program Options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Types of Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Cycles of Breadmaking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
Timetable . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10–13  
Measuring Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Loading Ingredients into the Bread Pan . . . . . . . . . . . . . . . . . . . . . . . 13  
Measurement/Conversion Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14  
Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14  
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16  
3. Side handles: Elegant,  
chrome side handles  
6
4. Control Panel: Easy  
push button controls;  
2
16 menu options, 3 crust  
colours, and 3 loaf sizes  
for over 100 choices  
1
5. LCD display: Indicates  
program selections and  
5
baking cycles  
6. Removable bread pan  
with handle: Horizontal  
loaf, nonstick  
4
7. Kneading paddle:  
8
Removable, nonstick  
paddle  
8. Baking chamber  
9. Heating element  
(not shown)  
Bread Maker Pantry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17  
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19  
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112  
10. Power cord  
(not shown)  
3
3
INTRODUCTION  
11. Measuring Spoon  
12. Measuring Cup  
Get ready to enjoy warm, fresh, homemade bread whenever you want it!  
Your new CuisinartTM Convection Bread Maker makes it easy, and even lets  
you program your baking for some breads up to 12 hours in advance. Decide  
which of our fabulous recipes you want to try, or use a family favourite.  
2
Download from Www.Somanuals.com. All Manuals Search And Download.  
Menu – The CuisinartTM Convection Bread Maker offers 16 different menu  
cycles. Press the Menu button to scroll through and select a cycle. The  
numbers on the LCD will correspond with the numbers on the control panel.  
Please see list of program options on pages 6–7 for reference.  
BEFORE FIRST USE  
Remove all packaging and any promotional labels or stickers from your bread  
maker. Be sure that all parts (page 2) of your new bread maker have been  
unpacked before discarding any packaging materials. You may want to keep  
the box and packing materials for use at a later date.  
Crust – Press Crust to select desired crust colour. An indicator arrow will  
appear above the colour selected: Light, Medium or Dark. The machine  
automatically defaults to Medium.  
Before using your CuisinartTM Convection Bread Maker for the first time,  
remove all protective paper and wrapping. Wipe housing with a damp cloth  
to remove any dust from the warehouse or shipping. Wash inside of lid with  
sponge or damp cloth.  
Loaf – Press Loaf to select desired loaf size: (1 LB, 1.5 LB or 2 LB)  
An indicator arrow will appear below the size selected. The machine will  
automatically default to 2 LB.  
CONTROL PANEL  
Some menu cycles are limited to certain loaf options, and the LCD panel  
will display accordingly. Please see selection options on pages 6–7 for all  
available combinations.  
Display Window – Indicates your menu  
selection, current baking cycle, loaf size,  
crust colour and baking time.  
Start – Press Start to start the program selected, and to resume after  
Pause. The red LED indicator will remain on during the Preheat, Knead,  
Rise and Bake cycle. The LED indicator will flash on/off during the Keep  
Warm function.  
Delay Start Timer – The CuisinartTM  
Convection Bread Maker allows you to  
program baking for a later time. Just set  
the Delay Start Timer for a finish-time up  
to 12 hours later.  
If you hear a beep after pressing a button, the beep is indicating an  
invalid choice. For example, Crust selection is not available for Dough, Jam  
and Bake Only programs. There will be an error beep if the Crust button is  
pressed after selecting these menu options.  
Mix-ins – This audible signal will alert  
you when to add extra ingredients, such  
as fruits and nuts, during the second  
kneading cycle.  
Stop/Pause – Press this button once to pause the cycle. This will pause  
the machine for a maximum of 15 minutes, after which the unit will resume  
the set menu program. To reactivate before 15 minutes, simply press  
Start again.  
The red LED indicator will be on when  
the Mix-ins feature is activated; off when  
it’s deactivated. Press the button once to  
deactivate the Mix-ins feature. The Mix-  
ins feature automatically defaults to on  
except for Low Carb, Quick Breads,  
Gluten Free and Last Minute Loaf.  
Press this button once and hold for three seconds to stop machine.  
OPERATING INSTRUCTIONS  
1. Remove bread pan and attach kneading paddle.  
2. Properly measure all ingredients into the bread pan in the exact order  
they are listed. Always put the liquids in first, the dry ingredients in next,  
and the yeast last. Yeast cannot be allowed to touch wet ingredients.  
Please refer to the measuring and loading ingredients sections (page  
13) for instructions.  
Please note: There are no Mix-ins signals for Low Carb, Quick Bread,  
Gluten Free or Last Minute Loaf program options. Mix-ins must be added at  
the very beginning of the cycle with other basic ingredients.  
3
Download from Www.Somanuals.com. All Manuals Search And Download.  
3. Insert the bread pan back into the  
baking chamber. Press firmly so that  
the bread pan fits securely within the  
two brackets.  
once if you choose to deactivate this feature. The LED light will indicate  
whether the signal is on or off. The signal can be set or deactivated  
anytime before the second knead cycle.  
The Mix-ins signal will sound (if activated) at 14 minutes before the end  
of the second knead. This signal consists of a series of four sets of 5 long  
beeps each.  
4. Close the lid and connect power cord  
to standard electrical outlet.  
5. Choose Menu option. Press Menu and  
scroll through the 16 menu cycles until  
you reach your preferred cycle. The  
corresponding menu number will be  
indicated on the LCD screen. Please  
note: You will need to scroll through  
the list again if you pass your preferred  
cycle.  
When you hear the signal, carefully open the bread maker lid and add  
any additional mix-ins the recipe requires. Gently close the lid to  
continue baking.  
Please note: There are no Mix-ins signals for Low Carb, Quick Bread,  
Gluten Free or Last Minute Loaf program options. Mix-ins must be added  
at the very beginning of the cycle with other basic ingredients.  
9. You can press Start at this stage or activate Delay Start Timer.  
6. Select Crust colour – Press Crust to  
choose your preferred crust:  
Never use the delay feature if your recipe includes ingredients  
which can spoil (eggs, milk or milk products, meat, fish, and so on).  
Light, Medium or Dark. The CuisinartTM  
Convection Bread Maker will  
See Tips and Hints (pages 14–15) for important advice on using this  
feature.  
automatically default to medium crust.  
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 time  
you set relates to the finish-time of baking the loaf. Simply set the  
Delay Start Timer the number of hours ahead that you want the loaf to  
finish. Press the + or – buttons to set time for completion up to 12 hours  
later. Press to increase or decrease time by 10-minute increments or hold  
either button down for continuous movement.  
Please note: the crust control feature will not operate for Dough, Jam  
and Bake Only cycles. If you choose an invalid option, you will hear an  
error beep.  
7. Select Loaf Size – Press Loaf to choose your preferred dough size: 1, 1.5  
or 2 LB. The CuisinartTM Convection Bread Maker will automatically  
default to a 2 LB loaf size.  
Please note: the Loaf control feature will not operate for all menu  
options, such as Jam and Bake Only cycles. Gluten-free and Low-Carb  
settings do not offer 1-pound setting. If you choose an invalid option, you  
will hear an error beep.  
In other words, if you decide in the morning that you would like a warm  
loaf of bread for dinner at 7 pm, 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. At 7 pm, eleven hours later, the  
end bake signal will sound to let you know that the bread is ready.  
See a full list of Program Options (page 6 and 7).  
8. Mix-ins feature – There are some wonderful recipes for fruit and nut  
breads, olive loaf, cheese bread, and so on, which require mix-in  
ingredients such as fruit and nuts, to be added after basic ingredients  
are kneaded.  
10. Press Start to begin baking process. An indicator arrow on the LCD will  
indicate the current function: Preheat, Knead, Rise, Bake, Keep Warm.  
The Mix-ins option will automatically default to on except for Low Carb,  
Quick Bread, Gluten Free or Last Minute Loaf programs. Press Mix-ins  
4
Download from Www.Somanuals.com. All Manuals Search And Download.  
The first knead cycle will actually mix the basic ingredients. Three kneads  
are standard for most bread settings. The first knead is a few minutes,  
followed by a longer knead. There are periods of resting in which  
the unit will not be active except for the countdown display. These  
are rise cycles.  
becoming soggy. For optimal results, we recommend removing your  
loaf as soon as the baking cycle is complete, and letting it cool on a  
baking rack.  
Please note: The keep warm function will not operate for any Dough,  
Jam and Bake Only cycles.  
Once you choose a menu program and press Start, 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, the unit will  
signal the time to add these ingredients and the Mix-ins light will flash.  
See operating instruction #8 (page 4).  
13. Remove bread from pan – Using oven mitts, grab the bottom of the bread  
pan, move handle aside, and shake until the bread is released.  
For best results, allow the loaf to cool on a wire rack for 20 to 30 minutes  
prior to cutting.  
Please note: Be sure to remove the kneading paddle from the finished  
loaf. Caution: the kneading paddle will be extremely hot.  
11. Remove paddle signal: For your convenience, there will be an audible  
signal before the last rise cycle, indicating the point at which the  
mixing/kneading is complete, and the paddle can be removed (to avoid  
a small hole in the bottom of your baked loaf).  
Signal consists of a series of three sets of 6 quick beeps each.  
If you want to remove the paddle at this time, or remove and re-shape  
the dough before replacing in bread pan, press Pause. Using oven mitts,  
open the lid and remove the bread pan by the handles. Close lid. The  
bread machine will pause for 15 minutes before automatically resuming.  
Take the dough from pan and remove paddle. Form dough into a neat  
ball and replace in centre of bread pan. Replace pan in bread maker.  
As soon as you replace bread pan and dough in machine, press Start  
again to resume baking program.  
If you plan to remove the dough and reshape in another pan for baking  
in your conventional oven, this signal is an indication of the appropriate  
time for that too. Be sure to press Stop to reset the machine before it  
continues on to Rise, Bake and Keep Warm cycles. (Machine would  
automatically resume after 15 minutes.)  
POWER FAILURE BACKUP  
This unit is equipped with a power failure backup system. In case of  
any disruption of power supply, the unit will store in memory the stage  
of bread making cycle and resume once power is restored. The power  
backup feature can maintain memory for a power failure up to 15 minutes.  
12. When the baking cycle is complete the end bake signal will sound. The  
bread display window will indicate unit is in Warm cycle and time will  
read 00:00.  
Using oven mitts, open the lid and remove the bread pan by the handle.  
Please note: If you do not Stop the machine and remove your bread,  
the bread maker will automatically switch to its keep warm feature.  
Your bread will be kept warm for 60 minutes to prevent your loaf from  
5
Download from Www.Somanuals.com. All Manuals Search And Download.  
24. Whole Wheat Bread Medium (2 LB)  
25. Whole Wheat Bread Dark (1 LB)  
PROGRAM OPTIONS  
Select from these Bread/Dough Cycles:  
26. Whole Wheat Bread Dark (1.5 LB)  
27. Whole Wheat Bread Dark (2 LB)  
1. White Bread Light (1 LB)  
2. White Bread Light (1.5 LB)  
28. Whole Wheat Bread Rapid Light (1 LB)  
29. Whole Wheat Bread Rapid Light (1.5 LB)  
30. Whole Wheat Bread Rapid Light (2 LB)  
31. Whole Wheat Bread Rapid Medium (1 LB)  
32. Whole Wheat Bread Rapid Medium (1.5 LB)  
33. Whole Wheat Bread Rapid Medium (2 LB)  
34. Whole Wheat Bread Rapid Dark (1 LB)  
35. Whole Wheat Bread Rapid Dark (1.5 LB)  
36. Whole Wheat Bread Rapid Dark (2 LB)  
37. French/Italian Bread Light (1 LB)  
3. White Bread Light (2 LB)  
4. White Bread Medium (1 LB)  
5. White Bread Medium (1.5 LB)  
6. White Bread Medium (2 LB)  
7. White Bread Dark (1 LB)  
8. White Bread Dark (1.5 LB)  
9. White Bread Dark (2 LB)  
10. White Bread Rapid Light (1 LB)  
11. White Bread Rapid Light (1.5 LB)  
12. White Bread Rapid Light (2 LB)  
13. White Bread Rapid Medium (1 LB)  
14. White Bread Rapid Medium (1.5 LB)  
15. White Bread Rapid Medium (2 LB)  
16. White Bread Rapid Dark (1 LB)  
17. White Bread Rapid Dark (1.5 LB)  
18. White Bread Rapid Dark (2 LB)  
19. Whole Wheat Bread Light (1 LB)  
20. Whole Wheat Bread Light (1.5 LB)  
21. Whole Wheat Bread Light (2 LB)  
22. Whole Wheat Bread Medium (1 LB)  
23. Whole Wheat Bread Medium (1.5 LB)  
38. French/Italian Bread Light (1.5 LB)  
39. French/Italian Bread Light (2 LB)  
40. French/Italian Bread Medium (1 LB)  
41. French/Italian Bread Medium (1.5 LB)  
42. French/Italian Bread Medium (2 LB)  
43. French/Italian Bread Dark (1 LB)  
44. French/Italian Bread Dark (1.5 LB)  
45. French/Italian Bread Dark (2 LB)  
46. French/Italian Bread Rapid Light (1 LB)  
47. French/Italian Bread Rapid Light (1.5 LB)  
48. French/Italian Bread Rapid Light (2 LB)  
49. French/Italian Bread Rapid Medium (1 LB)  
6
Download from Www.Somanuals.com. All Manuals Search And Download.  
50. French/Italian Bread Rapid Medium (1.5 LB)  
51. French/Italian Bread Rapid Medium (2 LB)  
52. French/Italian Bread Rapid Dark (1 LB)  
53. French/Italian Bread Rapid Dark (1.5 LB)  
54. French/Italian Bread Rapid Dark (2 LB)  
55. Quick Bread/Cake Light (1 LB)  
56. Quick Bread/Cake Light (1.5 LB)  
57. Quick Bread/Cake Light (2 LB)  
58. Quick Bread/Cake Medium (1 LB)  
59. Quick Bread/Cake Medium (1.5 LB)  
60. Quick Bread/Cake Medium (2 LB)  
61. Quick Bread/Cake Dark (1 LB)  
62. Quick Bread/Cake Dark (1.5 LB)  
63. Quick Bread/Cake Dark (2 LB)  
64. Gluten-Free Light (1.5 LB)  
76. Dough/Pizza Dough (1 LB)  
77. Dough/Pizza Dough (1.5 LB)  
78. Dough/Pizza Dough (2 LB)  
79. Artisan Dough  
80. Sweet Breads Light (1 LB)  
81. Sweet Breads Light (1.5 LB)  
82. Sweet Breads Light (2 LB)  
83. Sweet Breads Medium (1 LB)  
84. Sweet Breads Medium (1.5 LB)  
85. Sweet Breads Medium (2 LB)  
86. Sweet Breads Dark (1 LB)  
87. Sweet Breads Dark (1.5 LB)  
88. Sweet Breads Dark (2 LB)  
89. Sweet Breads Rapid Light (1 LB)  
90. Sweet Breads Rapid Light (1.5 LB)  
91. Sweet Breads Rapid Light (2 LB)  
92. Sweet Breads Rapid Medium (1 LB)  
93. Sweet Breads Rapid Medium (1.5 LB)  
94. Sweet Breads Rapid Medium (2 LB)  
95. Sweet Breads Rapid Dark (1 LB)  
96. Sweet Breads Rapid Dark (1.5 LB)  
97. Sweet Breads Rapid Dark (2 LB)  
98. Jam  
65. Gluten-Free Light (2 LB)  
66. Gluten-Free Medium (1.5 LB)  
67. Gluten-Free Medium (2 LB)  
68. Gluten-Free Dark (1.5 LB)  
69. Gluten-Free Dark (2 LB)  
70. Low-Carb Light (1.5 LB)  
71. Low-Carb Light (2 LB)  
72. Low-Carb Medium (1.5 LB)  
73. Low-Carb Medium (2 LB)  
99. Last-Minute Loaf Medium (1.5 LB)  
100. Last-Minute Loaf Medium (2.0 LB)  
101. Bake Only  
74. Low-Carb Dark (1.5 LB)  
75. Low-Carb Dark (2 LB)  
7
Download from Www.Somanuals.com. All Manuals Search And Download.  
one rise, and due to the high moisture content, baking time is increased. Our  
exclusive gluten-free setting makes it easy to get the right results. Mix-ins must  
be added at the very beginning of the cycle with other basic ingredients.  
TYPES OF BREAD  
White – The white bread cycle uses primarily white flour.  
Whole wheat bread – Whole wheat bread is a yeast bread that is made with  
a significant portion of whole wheat flour (50% or more), rather than with all  
white bread flour. 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). Using whole wheat flour produces a bread that is brown to dark  
brown in colour (when all whole wheat flour is used), and the breads are more  
flavourful and healthful than breads made with refined white flours (even  
though “lost” nutrients are added back into white flours).  
Dough/pizza dough –There are two ways for preparing dough in the bread  
maker, if you intend to bake your bread, rolls, cakes, and so on, in your  
conventional oven.  
Our Dough/pizza dough cycle mixes ingredients, kneads and takes the dough  
through the first rise cycle. It is appropriate for almost any dough recipe  
(except gluten-free or low-carb) and ideal for pizza or pretzel dough.  
It is intended that dough will be removed, 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).  
French/Italian – French/Italian breads require special timing and  
temperatures to achieve that wonderful crispy, nicely browned crust.  
Alternatively, you can choose a specific bread type from the menu options,  
and remove the dough when the signal before last rise sounds. This will take  
you through two rise cycles.  
Quick bread – (Referred to as batter breads in some cookbooks.) Cake-like  
in texture, they are usually baked in a shaped pan such as a muffin tin or loaf  
pan. They are a batter-type bread rather than a yeast dough, and get their  
leavening from baking powder, baking soda and eggs. Mix-ins must be added  
at the very beginning of the cycle with other basic ingredients.  
This method is suitable for any alternate loaf shape, round loaf, dinner  
rolls, braided challah bread, and so on. Last rise will take place outside the  
bread maker.  
If a quick bread is a little moist on top when baking is complete (moisture will  
depend on ingredients of the quick bread), leave it in the bread maker for an  
extra 10 to 15 minutes with no heat, and it will continue baking – this is called  
“after cooking.”  
Artisan dough – This cycle allows the preparation of artisan breads.  
There are several long, slow, cool rises that will enhance the development  
of texture, taste and crust in the final shaped and baked bread.  
Sweet bread – The Sweet Breads settings are for baking breads with high  
Rapid – Rapid cycle options are provided for a number of menu choices:  
white bread, wheat bread, French/Italian and quick bread. The time saving  
is achieved with the use of rapid rise yeast. Any rapid cycle must be used with  
a recipe using rapid rise yeast, or the bread will not rise and bake properly.  
Almost any recipe can be modified by replacing standard yeast with an equal  
or larger amount of rapid rise yeast.  
amounts of sugar, fats and proteins, all of which tend to increase browning.  
Low-carb – Low-carb baking is unique in its ingredients. Because low/lower-  
carb breads are low in sugar, the baking time is different. It is also important  
not to over-mix or over-knead when preparing low/lower-carb breads. Our  
exclusive low-carb setting assures proper kneading and baking times. Mix-ins  
must be added at the very beginning of the cycle with other basic ingredients.  
Jams and chutneys – The bread maker is a great cooking environment  
for homemade jams and chutneys. The paddle automatically keeps the  
ingredients stirring through the process. The heating element is placed in a  
way that the contents of the pot will not get burned. We provide recipes  
starting on page 79 to get you started. They make a wonderful complement  
to freshly baked bread!  
Gluten-free – One in approximately 100 people has an allergy or sensitivity to  
gluten. Since gluten is found in most flours used in traditional bread baking, the  
ingredients to create gluten-free breads are unique. While they are “yeast  
breads,” the doughs are generally wetter and more like a batter. It is also  
important not to over-mix or over-knead gluten-free doughs. There is only  
8
Download from Www.Somanuals.com. All Manuals Search And Download.  
Note: During jam cycle, tones will sound at 5 minutes and 10 minutes into  
program, as a recommendation to clear sides of the pan with a spatula.  
Warm – The Keep Warm cycle allows you to leave the finished bread in the  
machine to serve warm. It also helps keep the crust from becoming soggy  
if not removed from the machine immediately after baking. Some crusts  
will darken slightly in Keep Warm mode. For best results it is recommended  
to remove finished loaf as soon as baking cycle is complete. Cool on a  
baking rack.  
Last-minute Loaf – The Last-Minute Loaf is a fast bake cycle, which goes  
through kneading, rising and baking in approximately an hour. Mix-ins must  
be added at the very beginning of the cycle with other basic ingredients.  
Please note: Because they are added at the beginning, there will be no  
signal indicating mix-ins.  
AUDIBLE TONES  
This function can come in handy when you cannot plan ahead for bread  
making. The Last-Minute Loaf cycle requires the use of rapid rising yeast.  
Recipes begin on page 84 of recipe section. The kneading and rising of  
this cycle is suitable for white bread recipes. Allow it to cool before cutting  
or allow to remain in the bread maker for 60 minutes on Keep Warm cycle  
before serving.  
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, #8).  
Remove Paddle – The signal consists of a series of three sets of 6 quick  
beeps before last rise (page 5, #11).  
Baking Cycle Complete – At the end of the baking cycle a series of  
10 beeps will sound when the cycle is done (page 5, #12).  
Bake Only – This menu setting activates the bread maker for bake function  
only, and can be set in 10-minute intervals up to 90 minutes. You can use this  
setting if you want the finished loaf to have darker crust colour (this will only  
require a few extra minutes, so keep your eye on the loaf). Bake Only can  
also be used to bake store-purchased doughs.  
Keep Warm Function – There will be a series of 12 beeps after the  
completion of the keep warm function.  
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.  
CYCLES OF BREAD MAKING  
Error Beep – There will be an error beep if you press an invalid function  
(page 4, #6 and #7).  
Knead – There are typically 3 knead cycles for most bread types. The first  
knead cycle will actually mix the ingredients. Mix-ins can be added during the  
second knead. The one or two other short knead cycles will punch the dough  
down before the rise cycles.  
Rise – There are periods of resting in which the unit will not be active except  
for the countdown display. These are rise cycles. A good rise is as important  
to the flavor of your bread as kneading and baking. During the rise, the  
machine will appear inactive – the dough is “at work”.  
Bake – The CuisinartTM Convection Bread Maker will regulate the baking time  
and temperature according to the individual recipe.  
Convection feature – A fan circulates air throughout baking cycles for better  
overall browning and crispier crust. The convection feature runs during Bake  
Only and Keep Warm only.  
9
Download from Www.Somanuals.com. All Manuals Search And Download.  
TM  
TIMETABLE FOR THE CUISINART CONVECTION BREAD MAKER  
AUDIBLE TONES*  
NO.  
Cycle  
Crust  
Size  
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  
Rise 2  
25MIN  
25MIN  
25MIN  
25MIN  
25MIN  
25MIN  
25MIN  
25MIN  
25MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
46MIN  
46MIN  
46MIN  
46MIN  
46MIN  
Knead 4  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
0SEC  
Rise 3  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
0MIN  
Bake  
37M  
40M  
43M  
45M  
50M  
55M  
60M  
65M  
70M  
37M  
40M  
43M  
45M  
50M  
55M  
60M  
65M  
70M  
40M  
44M  
48M  
45M  
50M  
55M  
54M  
60M  
64M  
40M  
44M  
48M  
45M  
50M  
Total  
2:57  
3:00  
3:03  
3:05  
3:10  
3:15  
3:20  
3:25  
3:30  
2:32  
2:35  
2:38  
2:40  
2:45  
2:50  
2:55  
3:00  
3:05  
4:15  
4:19  
4:23  
4:20  
4:25  
4:30  
4:29  
4:35  
4:39  
2:29  
2:33  
2:37  
2:34  
2:39  
Keep Warm  
60  
Mix-ins Remove Paddle  
1
White  
Light  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2:37  
2:40  
2:43  
2:45  
2:50  
2:55  
3:00  
3:05  
3:10  
2:12  
2:15  
2:18  
2:20  
2:25  
2:30  
2:35  
2:40  
2:45  
3:31  
3:35  
3:39  
3:36  
3:41  
3:46  
3:45  
3:51  
3:55  
2:10  
2:14  
2:18  
2:15  
2:20  
1:32  
1:35  
1:38  
1:40  
1:45  
1:50  
1:55  
2:00  
2:05  
1:32  
1:35  
1:38  
1:40  
1:45  
1:50  
1:55  
2:00  
2:05  
1:26  
1:30  
1:34  
1:31  
1:36  
1:41  
1:40  
1:46  
1:50  
1:26  
1:30  
1:34  
1:31  
1:36  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
Medium  
Dark  
2
3
4
Rapid White  
Light  
0SEC  
0MIN  
0SEC  
0MIN  
Medium  
Dark  
0SEC  
0MIN  
0SEC  
0MIN  
0SEC  
0MIN  
0SEC  
0MIN  
0SEC  
0MIN  
0SEC  
0MIN  
Whole Wheat  
Light  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
0SEC  
46MIN  
46MIN  
46MIN  
46MIN  
46MIN  
46MIN  
46MIN  
46MIN  
46MIN  
0MIN  
Medium  
Dark  
Rapid Whole Wheat  
Light  
0SEC  
0MIN  
0SEC  
0MIN  
Medium  
0SEC  
0MIN  
0SEC  
0MIN  
*Audible tones will sound at specified time listed in chart above as a reminder to add Mix-ins or remove paddle.  
10  
Download from Www.Somanuals.com. All Manuals Search And Download.  
AUDIBLE TONES*  
NO.  
5
Cycle  
Crust  
Dark  
Size  
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  
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  
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  
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  
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  
Mix-ins Remove Paddle  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.5LB  
2.0LB  
2:25  
2:24  
2:30  
2:34  
2:53  
3:04  
3:15  
3:13  
3:17  
3:21  
3:16  
3:23  
3:25  
2:17  
2:28  
2:39  
2:37  
2:41  
2:45  
2:40  
2:47  
2:49  
N/A  
1:41  
1:40  
1:46  
1:50  
1:37  
1:48  
1:59  
1:57  
2:01  
2:05  
2:00  
2:07  
2:09  
1:37  
1:48  
1:59  
1:57  
2:01  
2:05  
2:00  
2:07  
2:09  
1:13  
1:37  
1:58  
1:15  
1:39  
2:00  
1:17  
1:41  
2:02  
2:28  
2:37  
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  
French/Italian  
Light  
Medium  
Dark  
6
Rapid French/Italian  
Quick Bread/Cake  
Low Carb  
Light  
Medium  
Dark  
7
Light  
5MIN  
5MIN  
5MIN  
5MIN  
5MIN  
5MIN  
5MIN  
5MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
N/A  
N/A  
N/A  
N/A  
N/A  
N/A  
N/A  
N/A  
Medium  
Dark  
8
Light  
9MIN  
9MIN  
15MIN  
15MIN  
10SEC  
10SEC  
75MIN  
75MIN  
N/A  
N/A  
*Audible tones will sound at specified time listed in chart above as a reminder to add Mix-ins or remove paddle.  
11  
Download from Www.Somanuals.com. All Manuals Search And Download.  
AUDIBLE TONES*  
NO.  
9
Cycle  
Crust  
Medium  
Size  
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  
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  
Rise 2  
75MIN  
75MIN  
75MIN  
75MIN  
0MIN  
0MIN  
0MIN  
0MIN  
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  
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  
Mix-ins Remove Paddle  
1.5LB  
2.0LB  
1.5LB  
2.0LB  
1.5LB  
2.0LB  
1.5LB  
2.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
N/A  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
N/A  
N/A  
N/A  
N/A  
N/A  
N/A  
N/A  
N/A  
N/A  
2:30  
2:39  
2:32  
2:41  
2:06  
2:11  
2:08  
2:13  
2:10  
2:15  
N/A  
60  
60  
60  
60  
60  
60  
60  
60  
Dark  
Light  
Gluten Free  
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  
Medium  
Dark  
0SEC  
0SEC  
0SEC  
0SEC  
0MIN  
0MIN  
0MIN  
0MIN  
60  
N/A  
10 Dough/Pizza Dough  
N/A  
N/A  
N/A  
N/A  
N/A  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
1:12  
1:14  
1:19  
4:39  
2:57  
2:59  
3:01  
2:59  
3:02  
3:05  
3:03  
3:06  
3:09  
2:27  
2:29  
2:31  
2:29  
2:32  
2:35  
2:33  
2:36  
2:39  
N/A  
0M  
0M  
0M  
N/A  
N/A  
N/A  
11  
12  
Artisan Dough  
Sweet Breads  
N/A  
Light  
1SEC  
85MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
50MIN  
50MIN  
50MIN  
50MIN  
50MIN  
50MIN  
50MIN  
50MIN  
50MIN  
0MIN  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
0SEC  
52M  
54M  
56M  
54M  
57M  
60M  
58M  
61M  
64M  
52M  
54M  
56M  
54M  
57M  
60M  
58M  
61M  
64M  
70M  
1:22  
1:24  
1:26  
1:24  
1:27  
1:30  
1:28  
1:31  
1:34  
1:42  
1:44  
1:46  
1:44  
1:47  
1:50  
1:48  
1:51  
1:54  
NA  
Medium  
Dark  
13 Rapid Sweet Breads  
Light  
Medium  
Dark  
60  
60  
60  
60  
60  
20  
14  
Jam  
*Audible tones will sound at specified time listed in chart above as a reminder to add Mix-ins or remove paddle.  
12  
Download from Www.Somanuals.com. All Manuals Search And Download.  
AUDIBLE TONES*  
NO.  
15  
Cycle  
Last Minute Loaf  
Crust  
Medium  
Size  
1.5LB  
2.0LB  
Pre-Heat Knead 1  
Knead 2  
10MIN  
10MIN  
0MIN  
Rise 1  
0MIN  
0MIN  
0MIN  
Knead 3  
0SEC  
0SEC  
Rise 2  
0MIN  
0MIN  
0MIN  
Knead 4  
0SEC  
0SEC  
Rise 3  
11MIN  
14MIN  
0MIN  
Bake  
37M  
40M  
10M  
Total  
0:59  
1:05  
0:10  
Keep Warm  
Mix-ins Remove Paddle  
0MIN  
0MIN  
0MIN  
1MIN  
1MIN  
0MIN  
60  
60  
60  
N/A  
1:02  
N/A  
0:48  
0:54  
NA  
16  
Bake Only  
0SEC  
0SEC  
*Audible tones will sound at specified time listed in chart above as a reminder to add Mix-ins or remove paddle.  
MEASURING INGREDIENTS  
Yeast/Baking Powder or Baking Soda  
Dry Ingredients  
Important note: The MOST important rule of making bread:  
Use exact measurements. This is the key to successful bread baking.  
With wet ingredients, use only liquid measuring cups with the cups/ounces  
marked clearly on the side. After filling the measuring cup, place it on a flat  
surface and view it at eye level to make sure the amount of liquid is exact.  
Liquids must be room temperature.  
Water or Liquids  
Also, make sure ALL ingredients are at room temperature, unless otherwise  
noted [that is, between 75˚90˚F (24 – 32˚C)]. Temperatures too cool or too  
warm can affect the way the bread rises and bakes. Note: Water should not  
be warm, or it will affect rising.  
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. Never use the cup to scoop the ingredients directly  
from container (for example, flour). By scooping, you could add up to one  
tablespoon of extra ingredients. Do not pack down.  
Last, it’s a good idea to start with fresh ingredients. Fresh flour and fresh  
yeast are critical.  
LOADING INGREDIENTS INTO  
THE BREAD PAN  
See troubleshooting section (pages 16–17) to learn more.  
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. This means:  
MEASUREMENT/CONVERSION CHART  
1
1
1
1 ⁄2 teaspoons  
=
2
tablespoon  
8 tablespoons  
=
2  
cup  
3
— FIRST, liquid ingredients – room temperature  
— SECOND, dry ingredients  
3 teaspoons  
= 1 tablespoon  
12 tablespoons  
=
4
cup  
1
1
2
tablespoon  
= 1 2 teaspoons  
16 tablespoons = 1 cup  
1
3
5
7
1
— LAST, yeast – Yeast must be separate from wet ingredients. Create a  
small crater in dry ingredients using your finger or a spoon, and place  
yeast within the crater. Make sure yeast is fresh.  
2 tablespoons  
=
=
=
8
4
3
cup  
cup  
cup  
8
cup  
cup  
cup  
=
=
=
4
cup + 2 tablespoons  
cup + 2 tablespoons  
cup + 2 tablespoons  
1
1
4 tablespoons  
8
2
1
3
5 tablespoons + 1 teaspoon  
8
4
13  
Download from Www.Somanuals.com. All Manuals Search And Download.  
CLEANING INSTRUCTIONS  
TIPS AND HINTS  
Caution: Do not put the bread maker in water or in a dishwasher. Do not use  
benzene, scrubbing brushes or chemical cleaners, as these will damage the  
machine. Use only a mild, nonabrasive cleanser to clean the outside of the  
bread maker.  
For higher altitudes – Flour is drier at higher altitude levels and will absorb  
more liquid – use less flour in the recipe. Pay attention to the dough as it  
mixes and kneads – if it appears dry, add more of the same liquid used in  
the recipe.  
Baking pan and kneading paddle – Pan and kneading blade are fully  
immersible and dishwasher safe. Do not use metal utensils with the baking  
pans as they will damage the nonstick surface.  
Doughs prepared and baked at higher altitude levels will tend to rise faster –  
use less yeast, a bit more salt, and a little less sugar to help counteract  
this phenomenon.  
Baking chamber – Remove all bread crumbs by wiping them away with  
a slightly damp cloth or clean pastry brush. DO NOT bend the heating  
element, which is located on the inside of the bread maker. Unplug machine  
before cleaning.  
Bread rises higher in high altitudes – try reducing the recommended  
amount of yeast by 1412 teaspoon. If bread still rises too high, reduce  
yeast by another 14 teaspoon the next time you try the recipe.  
Adding a little more salt will retard the yeast action and promote slower,  
more even rising.  
Lid – Wipe inside of lid with sponge or damp cloth. Lid should not be  
immersed in water.  
Add vital gluten or lecithin. This will help to stabilize the structure of the bread  
and make it less likely to fall or collapse. Lecithin can be purchased in most  
health food stores or natural food markets.  
Outer Housing – Use only a mild, nonabrasive cleanser to clean the outside  
of the bread maker.  
Control Panel – Wipe with a slightly damp cloth as necessary. Take care not  
to allow water or cleaning fluids under buttons of control panel.  
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. On a  
humid day, the best method of measuring is to weigh the flour. A cup of white  
bread flour weighs 5 ounces/140 grams. A cup of whole wheat flour weighs  
4 ounces/120 grams.  
CARING FOR YOUR BREAD MAKER  
Keep your bread maker clean at all times.  
If you do not have a scale (electronic works best for measuring flour),  
let your eye and hands guide you in adding more flour or liquid as necessary.  
Dough should be smooth and not cling to fingers when touched. Additional  
amounts of flour or liquid should be added 1 teaspoon (5 ml) at a time.  
Caution: Do not use metal utensils with the bread maker, as they will  
damage the non-stick pan and other parts.  
Don’t worry if the colour of the baking pan changes over time. The colour  
change is a result of steam and other moisture and does not affect the  
machine’s performance.  
Giving the kneading paddle a light coating with a nonstick cooking spray,  
shortening or vegetable oil may make it easier to remove if it bakes into  
a loaf.  
If you have trouble removing the kneading paddle from bread pan,  
place warm water in the bread pan for 10 to 15 minutes – this will  
loosen the blade.  
14  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Important: If using perishable fresh ingredients such as dairy products,  
eggs, chopped fruits or vegetables, do not use the Delay Start Timer feature.  
Some dairy products and eggs may be substituted by using dried ingredients  
such as dried egg powders, dried buttermilk, or dry milk. Add the water to  
the machine first, then add the dried substitution after the flour to keep  
them separate. If you substitute these dried ingredients and have no other  
fresh, perishable ingredients in your bread recipe, you may then use the  
Delay Start Timer feature.  
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.  
See page 13.  
Nuts and seeds, raisins and dried fruits, shredded cheeses, chocolate  
morsels, and any other additions to the dough should be added when the  
Mix-in signal sounds except for Low Carb, Quick Bread, Gluten Free, and  
Last Minute Loaf programs.  
For a more uniform loaf of bread, remove the dough when you hear the  
remove paddle signal, then remove the kneading paddle and reshape the  
dough into a neat loaf. This will ensure a more uniformly shaped loaf of  
bread, particularly with the smaller 1 (454 g) and 112-pound (680 g) loaves.  
Use top quality ingredients to make your bread-machine breads.  
Measure all ingredients accurately and have them ready before adding to  
bread pan. This is known as mise en place and helps to ensure that you  
measure each ingredient correctly, 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.  
Use the Whole Wheat program when baking breads containing not only  
whole wheat flour, but other heavy flours that will require a longer knead  
and rise – an example of this would be pumpernickel bread.  
When measuring ingredients use liquid measuring utensils for liquids and dry  
measures for dry ingredients. Stir all “flours” first, spoon into dry measure and  
level off using the flat side of a knife or spatula – do not pack down. See  
detailed instructions on page 13.  
All breads slice best when allowed to cool for a minimum of 30 minutes  
(preferably longer) before slicing. If you wish to serve bread warm, wrap  
in foil and heat in oven. (However, we recommend serving a Last-Minute  
Loaf warm).  
Add ingredients to the pan in this order – liquids, melted or softened butter,  
salt and sugars (including honey, molasses, barley syrup), herbs, flours, dried  
milk, vital wheat gluten (if using), yeast. Do not allow the yeast to touch the  
wet ingredients. See detailed instructions on page 13.  
For quick breads/batter breads, spray the bottom and halfway up the sides  
of the bread pan with cooking spray before adding ingredients, to assist in  
release. Loosen the loaf with a plastic spatula before turning out.  
Temperature of ingredients is important in bread machine baking. Ideal  
temperatures are between 75°–90°F (24°–32°C). Use an instant-read  
thermometer to check the temperatures. Cold ingredients should be allowed  
to come to room temperature. Liquids and butter may be combined and  
placed in a microwave on the defrost setting to warm without heating too hot.  
When adapting a recipe, do not omit the little amounts of 12 teaspoon (2 ml)  
or less – they are essential to the chemical composition of the bread.  
Amounts/Sizes/Ingredients  
For white breads and any recipe calling for a white flour (unless it is a  
quick/batter bread requiring cake flour), the best flour to use is bread flour,  
which has a higher protein content.  
A general formula for a 112-pound (680 g) bread machine loaf is: 3 cups  
(750 ml) bread flour, 118 – 114 cups (280 – 300 ml) liquid, 1 teaspoon (5 ml)  
salt, 1 teaspoon (5 ml) sugar, 134 – 2 teaspoons (8 – 10 ml) yeast. Use this as  
your basic formula and make adjustments from there.  
Vital wheat gluten can be added to recipes to improve loaf height, texture and  
structure – particularly with whole grain flours, or breads using whole wheat,  
oat flour or rye flours. It also aids in rising when using the Rapid Rise cycles,  
and is essential to the Last-Minute Loaves.  
In general, a 2-cup (500 ml) flour recipe will produce a loaf that is about  
1 pound (454 g) , a 3-cup (750 ml) flour recipe will produce a loaf that is  
about 112 pounds (680 g), and a 4-cup (1 L) flour recipe will produce a loaf  
that is about 2 pounds (908 ml). Some recipes will have slightly larger or  
15  
Download from Www.Somanuals.com. All Manuals Search And Download.  
smaller amounts of flour for each size, and with Mix-ins, they may weigh more  
than 1 pound (454 g), 112 pounds (680 g) or 2 pounds (908 g).  
Loaves with whole wheat and/or whole grain flours will not be as tall as those  
made with bread flour.  
You should not use more than 5 cups (1.25 L) flour total in the bread  
machine.  
Sunken, uneven tops of loaves – High humidity or high room temperature.  
Do not place bread machine in sunny window.  
If you are adapting a recipe, and your mathematical measurements become  
something odd such as half of an egg, use a small egg as a replacement for  
half. A large egg is generally equal to about 14 cup (50 ml).  
On high humidity days, try increasing the flour by one tablespoon (15 ml) per  
cup (250 ml) of flour used.  
Underbaked, gummy texture – Dough too wet. When baking next loaf of  
same bread, watch dough and add flour 1–2 teaspoons (5–10 ml) at a time.  
It is important to measure ingredients accurately – do not be tempted to  
omit small amounts such as 18 teaspoon (0.5 ml). Baking is chemistry, and  
changing the formula by even this small amount can change the final  
product significantly.  
Too much whole grain or whole grain flour used.  
Bread pan too small for recipe.  
Collapsed loaf – Dough too wet. When baking next loaf of same bread,  
watch dough and add flour 1–2 teaspoons (5–10 ml) at a time.  
A pinch of ginger or a bit of vitamin C can give a boost to the yeast and help  
it to grow better.  
Water not proper temperature.  
Too much cinnamon or garlic can counteract the rising properties of yeast.  
Also in this category of “yeast destroyers” are too much citrus zest  
and alcohol.  
Ingredients not in proper proportions – be sure to measure dry ingredients  
correctly by stirring flours first, spooning into measuring cup, then leveling.  
Always add nuts at the Mix-in signal. Adding them too early may result in  
their becoming too finely ground.  
Open texture – Dough too wet. When baking next loaf of same bread,  
watch dough and add flour 1–2 teaspoons (5–10 ml) at a time.  
Too much yeast was used.  
TROUBLESHOOTING  
Salt was omitted or incorrectly under measured.  
Dough Does Not Rise Properly – Check expiration date of yeast.  
Dense, heavy texture – Dough too dry. When baking next loaf of same  
bread, watch dough consistency and add water/liquid 1 teaspoon (5 ml) at  
a time.  
Make certain yeast is fresh and properly stored (sealed, in a cool dark place).  
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°F (24 – 32°C) for best bread machine results.  
This may occur when substituting lowfat products such as fat-free milk or egg  
replacers, light butter or margarine, fat-free sour cream or cream cheese.  
Delay Start feature used, but ingredients were in bread pan in improper order.  
See page 13.  
Not enough sugar in recipe.  
Not enough yeast used. May need to add dough enhancer or vital gluten flour.  
Short loaves – Not enough sugar in recipe.  
Kneading paddle embedded in the loaf – If you are nearby when the signal  
before last rise sounds, you can remove the kneading paddle, reshape the  
loaf and replace.  
Not enough yeast. Yeast was old or improperly stored.  
Delay Start feature used and ingredients not placed in bread pan properly.  
Salt came into contact with yeast and killed yeast.  
16  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Small amount of smoke/burning smell from machine – Most often this is  
caused by spilled ingredients. If it is bad, unplug machine, clean carefully  
(Caution: interior of machine is hot), then plug machine in again to  
continue. Program will be stored in memory for a maximum of 15 minutes if  
unplugged. Otherwise “flour dust” will burn off on its own. Clean completely  
when machine is unplugged and cool.  
baguettes when preparing the dough. A crushed (powdered) vitamin C tablet  
may be used. Use about 18 teaspoon (0.5 ml) per 3 cups (750 ml) flour.  
Bread Flour – An unbleached flour high in protein and gluten. This is the  
most basic flour for the bread machine and should be used rather than  
unbleached all-purpose flour for yeast breads.  
Cake Flour – A very soft flour with low protein. Do not use cake flour for  
yeast breads unless a recipe specifically requires it. It is most often used to  
make very tender cakes and pastries.  
ERROR CODES  
HHH or EEE with continuous beeps:  
Please contact your nearby service center.  
Dry Milk – (fat-free or regular) When loading ingredients add powdered milk  
along with flour. Using dry milk instead of fresh milk enables you to use the  
Delay feature. Dry milk is also added to breads (often along with fresh  
milk/milk products) to increase nutritional value.  
E00 or E01 (with 3 beeps when started):  
E00 indicates ambient temperature is too low [-4°F (-20°C)] to bake bread.  
Eggs – Add taste, richness and colour to breads. They act as emulsifiers and  
aid in keeping breads fresh and moist. Do not ever use with Delay Feature  
unless using powdered egg or powdered egg white and adding with flour.  
Egg washes (egg beaten with water or milk) are used with some Dough Only  
recipes to brush on shaped dough after rising, before baking, to add colour  
and shine to finished baked goods.  
E01 indicates the temperature of the bread maker is too high to bake bread.  
This usually occurs when trying to make two successive loaves. The unit  
should cool from baking cycle before starting to knead a new loaf. Let the  
unit cool for 10 minutes prior to starting a new loaf.  
BREAD MAKER PANTRY  
To be able to prepare breads quickly and easily in your CuisinartConvection  
Bread Machine, we suggest keeping some basics on hand. Depending on the  
types of breads you and your family prefer, you may also want to have some  
of the other items readily available. Not all the ingredients listed are in the  
recipes, but can be added to improve taste and texture.  
Fats (assorted) – (unsalted butter, olive oil, vegetable oil) – Add taste, texture  
and moisture to breads. Most French breads do not have added fats. We  
suggest using unsalted butter or a good quality olive oil for recipes calling for  
butter or olive oil.  
Garlic – In small amounts, garlic aids development of the yeast – but too  
much garlic will cause the yeast and bread structure to collapse.  
All-Purpose Flour – Can be bleached or unbleached – we prefer  
unbleached. For the bread machine, all-purpose flour would be used for the  
Quick Breads (also referred to as batter breads in some cookbooks). Can  
also be used to make yeast breads, but bread flour with its higher protein  
and gluten levels will give you better results.  
Ginger (powdered) – Boosts yeast activity and keeps it working longer. Also  
aids in keeping breads fresh. Use about 14 teaspoon (1 ml) per 3 cups  
(750 ml) flour – this small amount will not affect flavour.  
Lecithin – May be added to bread to maintain freshness and moisture. It also  
works with gluten to produce a lighter bread. It is derived from either soy or  
egg yolks and comes in either liquid or granular form.  
Ascorbic Acid (Vitamin C) – Acts as a preservative, deterring mold and  
bacteria growth. Adding a little ascorbic acid to Artisan Breads (Doughs)  
will enable the yeast to work longer, producing a more flavorful, well-textured  
bread. Professional bakers often add it to French breads, boules, and  
Non-Diastatic Malt – This gives breads better structure, and can make them  
softer, more tender and give them a longer shelf life. Add 12 1 teaspoon  
17  
Download from Www.Somanuals.com. All Manuals Search And Download.  
(2 5 ml) per 3 cups (750 ml) flour. It is a necessary ingredient for making  
bagel dough  
good results in the bread machine. Rapid rise yeast or quick rise yeast is  
specifically for the shorter/rapid/last minute cycles, as it helps to shorten the  
rising cycle – adding vital gluten as well will aid in its rise.  
Nuts, Seeds, Raisins – Add flavour, nutrition and texture to breads. May be  
added to just about any bread recipe where flavours are appropriate.  
GLUTEN-FREE INGREDIENTS  
Powdered Buttermilk – A shelf-stable essence of buttermilk without the milk  
solids. Acts as a preservative and retards the growth of bacteria and mold.  
To make gluten-free bread, a variety of flours and ingredients is necessary to  
develop a product that resembles wheat bread in taste and texture for slicing,  
toasting, and making sandwiches. All of the following ingredients can be  
found at your local health food store or in a natural foods grocery store.  
They are also easily found and ordered on-line. There are also  
several commercial brands of gluten-free bread mixes which can be  
used successfully.  
Salt – Salt is a necessary part of a yeast bread recipe – it not only adds or  
enhances flavour, but it controls the yeast and aids in the rising of the dough.  
Table salt, sea salt or kosher salt can be used. Sea salt and kosher salt  
are more flavourful, and if a recipe specifies their use, we suggest using the  
recommended salt.  
Self-Rising Flour – This flour would not be used in a bread machine.  
Self-rising flour is an all-purpose flour to which leavener (baking powder) and  
salt have been added. In traditional baking it is most often used for biscuits,  
scones, shortcakes, pancakes or waffles.  
Brown rice flour – milled from the whole rice kernel, brown rice flour is high  
in fiber, vitamins and minerals. It is very versatile.  
White rice flour – milled from polished white rice, white rice flour is also  
considered a very versatile flour in gluten-free baking because it has a rather  
mild, undetectable flavour. It also blends well with other flours.  
Sweeteners – Granulated sugar, brown sugar, honey, molasses, maple  
syrup, non-diastatic malt syrup and golden syrup stimulate yeast growth and  
development.  
Garbanzo bean flour – milled from garbanzo beans and high in protein,  
garbanzo bean flour imparts a rich and sweet flavour in baked goods when  
combined with other flours.  
Vital Gluten Flour – A very high-protein flour made from hard wheat and  
treated to remove most of the starch. For regular yeast bread baking, vital  
gluten flour is used primarily as an additive to enhance doughs made with low  
glutens such as rye flour. When making rapid rise breads, add vital gluten  
flour for a better rise in the shorter rising time. Vital gluten flour is a necessity  
for the Last-Minute Loaves.  
Garfava flour – milled from both garbanzo and fava beans and high in  
protein, garfava flour adds the needed protein to gluten-free breads.  
However, it does have a strong, distinct flavour, so must be combined with  
other flours in recipes.  
Soy flour – milled from roasted soybeans and high in quality protein,  
soy flour has a characteristic nutty flavour. It is recommended to combine  
soy flour with other flours when baking.  
Whole Wheat Flour – Contains the wheat germ of the flour, giving it a higher  
fiber, nutritional, and fat content. Once thought of as “health food” breads that  
were heavy and dense, breads made with all or part whole wheat flour are the  
most nutritious and can be light-textured and appealing. Purchase good  
quality whole wheat flour, and store in refrigerator or freezer to prevent from  
turning rancid. Bring to room temperature before using for bread machine  
recipes unless using Delay Feature.  
Buckwheat flour – Buckwheat is not actually wheat at all. Buckwheat flour  
does have a high protein content and a nutty, assertive flavour. It should  
definitely be combined with other flours for baking.  
Rye flour – Rye flour has a lower gluten (protein) content than its white  
and wheat counterparts. This means one must use white or wheat flours in  
Yeast – For most bread machine recipes, we recommend active dry, instant  
or bread machine yeast. The “Instant” type yeast is milled slightly finer and  
produced at lower temperatures resulting in fewer “dead” cells. It gives very  
18  
Download from Www.Somanuals.com. All Manuals Search And Download.  
combination with rye when baking bread. Combining flours ensures the loaf  
will rise well.  
Semolina flour – Semolina is ground from hard wheat. It is pale yellow in  
colour and resembles corn meal. Semolina flour has a very high gluten or  
protein content. It is used in both making pasta and bread.  
Sorghum flour – Sorghum is a millet-like grain that is very nutritious.  
Sorghum flour imparts a faint, sweet flavour to gluten-free products.  
It needs to be combined with other flours for baking.  
RECIPES  
Potato starch – Great supplementary flour to use in gluten-free baking.  
Potato starch is also used as a thickener for sauces and soups.  
Get ready to enjoy warm, fresh,  
homemade bread whenever you want it!  
Potato flour – Heavier then potato starch, potato flour can be used in a  
similar way but it does carry more of a potato taste.  
Cornstarch – A good combining ingredient in gluten-free baking – its taste  
is undetectable.  
Your new CuisinartConvection 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 favourite. Then just add ingredients  
and select a menu option, crust colour and loaf size.  
We’ll do the rest! We’ve included recipes for our  
Amaranth flour – High in both protein and fiber, amaranth flour is also a  
good source of calcium. It has a nutty flavour and combines well with other  
gluten-free flours.  
Quinoa flour – Quinoa, considered the most nutritious grain, is high in  
protein, calcium and iron.  
Xanthan gum – Used as a thickening agent in gluten-free baking, xanthan  
gum is used as a binder and to retain moisture. Xanthan gum also adds to the  
volume of the bread. Can be replaced by guar gum. (Tip: Xanthan gum is  
also a good and natural way to keep blended vinaigrettes, dressings and  
marinades emulsified after blending.)  
Low-Carb and Gluten-Free menu options,  
as well as a variety of other breads, doughs and jams.  
Gelatin – Although it is not necessary in gluten-free baking, gelatin adds  
protein and gives elasticity to bread. (If you are a vegetarian, you may not  
wish to use gelatin, as it is derived from meat.)  
Tapioca flour – Grain-free flour that is derived from cassava root.  
Tapioca flour is starchy and imparts a slightly sweet flavour.  
Cider vinegar – or dough enhancer (powder containing ascorbic acid) –  
improves texture of the bread as well as shelf life.  
19  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Contents  
White/Rapid White Bread Cycle  
Dough/Pizza Dough Cycle  
Basic White Bread-Machine Bread 21 / Oatmeal Bread 22 / Cinnamon Swirl  
Bread 23 / Granola Bread 24 / Rosemary Bread 25 / Pesto Bread 26 / Blue  
Cheese and Olive Bread 27 / Sun-Dried Tomato and Mozzarella Bread 29 /  
Beer Bread 30 / Potato Bread 31 / Three-Cheese Bread 32  
French Bread Baguettes 70 / Bread-Machine Brioche 71 / Cheddar  
Breadsticks 72 / Sweet Potato Cloverleaf Rolls 73 / Molasses Whole Wheat  
Rolls with Currants and Pecans 74 / Pizza Dough 75 / Herb Focaccia 76 /  
Soft Pretzels 77 / Whole Wheat Kalamata Bread 78 / Garlic, Herb, and  
Cheese Knots 79 / Onion Rye Rolls 80 / Peanut Butter and Chocolate  
Rolls 81 / Cinnamon Swirl Rolls 82 / Cream Cheese Frosting 83 / Basic  
Sweet Dough 84 / Apricot Cheese Danish Braid 85  
Whole Wheat/Rapid Whole Wheat Bread Cycle  
Basic Honey Whole Wheat Bread 33 / Buttermilk Whole Wheat Bread 34 /  
Multi-Grain Cereal Wheat Bread 35 / Nutty Whole Wheat Bread 36 / True  
100% Whole Wheat Bread 37 / Whole Grain Whole Wheat Bread 38 /  
Wheat Bran Bread 39 / Pumpernickel Raisin Bread 40 / Gruyère and  
Walnut Wheat Bread 42  
Artisan Dough Cycle  
Rustic Baguette 86 / Artisan Focaccia/Pizza 87 / Buttermilk Whole Wheat  
Walnut Boule 88 / Cranberry Pistachio Boule 90 / Hazelnut and Apricot  
Artisan Loaf 91 / Seminola Loaf 92  
French/Italian/Rapid French/Italian Bread Cycle  
French Bread Loaf 43 /Rustic Italian Loaf 44 / Country French with Olives  
and Rosemary 45 / Herbed Dill French Bread 47 / Parmesan Peppercorn  
French Bread 48 / Pignoli Bread 49 / Seminola Bread with Fennel and  
Golden Raisins 50  
Sweet Breads Cycle  
Challah Loaf 93 / Panettone Loaf 94 / Rich Raisin Loaf 95 / Stollen Loaf 96 /  
Sally Lunn Bread 98 / “Apple Pie” Bread 99 / “Chocolate Chip Cookie”  
Bread 100  
Quick Bread/Cake Cycle  
Jams, Sauces, Chutneys  
Banana Walnut Loaf 51 / Carrot Cake Bread 52 / Date Nut Bread 53 /  
Lemon Poppy Seed Bread 54 / Pumpkin Walnut Bread 55 / Sour Cream  
Chocolate Tea Loaf 56 / Zucchini Bread 57  
Cranberry Sauce 101 / “Berried” Applesauce 101 / Tomato Chutney 102 /  
Tart Pink Grapefruit Marmalade 102 / Peach, Mango, Papaya and Apricot  
Jam 103 / Strawberry Rhubarb Jam 103 / Pear and Ginger Preserves 104 /  
Blueberry Lime Jam 104 / Plum Cassis Jam 105 / Cherry Bounce Jam 105  
Low-Carb Cycle  
Nutty Low-Carb Bread 58 / Low-Carb Buttermilk Bread 59/ Low-Carb  
Cinnamon Bread 60 / Low-Carb Molasses Bread 61 / Low-Carb Seed  
Bread 62 / Lower-Carb Bacon and Cheese Bread 63  
Last-Minute Loaves  
Tips and Hints 106 / Last-Minute White Loaf 107 / Last-Minute “Pesto”  
Loaf 108 / Salsa and Cheese Last-Minute Loaf 109 / Last-Minute Corn  
Loaf 110 / Last-Minute Cinnamon Raisin Yogurt Bread 111  
Gluten-Free Cycle  
Cheesy Gluten-Free Loaf 64 / Gluten-Free Apple, Cheddar, Walnut  
Bread 65 / Gluten-Free Hazelnut Bread 66 / Gluten-Free Molasses Walnut  
Bread 67 / Gluten-Free Nut and Seed Bread 68 / Gluten-Free Rye Bread 69  
20  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Basic White Bread-Machine Bread  
White Bread Cycle / Delay Start Timer - Yes  
1
Ingredients  
Water, 80°90°F (27°32°C)  
Large – 2 pounds  
1 ⁄2 cups (375 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
1
1
3
1 ⁄8 cups (275 ml)  
4
cup (175 ml)  
1
1
Unsalted butter, 2-inch (1 cm)  
3 tablespoons (45 ml)  
2 tablespoons  
1 ⁄2 tablespoons (22 ml)  
pieces at room temperature  
Granulated sugar or honey  
Salt  
+ 1 teaspoon (35 ml)  
1
1
3 teaspoons (15 ml)  
2 ⁄4 teaspoons (11 ml)  
1 ⁄2 teaspoons (7 ml)  
1
1
3
1 ⁄2 teaspoons (7 ml)  
1 ⁄8 teaspoons (6 ml)  
4
teaspoon (4 ml)  
Bread flour  
4 cups (1 L)  
3 cups (750 ml)  
2 cups (500 ml)  
1
Nonfat dry milk  
4  
cup (50 ml)  
3 tablespoons (45 ml)  
2 tablespoons (30 ml)  
1 teaspoon (5 ml)  
1
Yeast, active dry, instant or bread machine  
2 teaspoons (10 ml)  
1 ⁄2 teaspoons (7 ml)  
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select White. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise, and bake.  
When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle  
is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
To prepare using Rapid White bread cycle: Select Rapid White, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 77 (17% from fat) • carb. 13g • pro. 2g • fat 1g • sat. fat 1g • chol. 3mg • sod. 116mg • calc. 16mg • fiber 0g  
21  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Oatmeal Bread  
White Bread Cycle / Delay Start Timer - No  
1
Ingredients  
Buttermilk, 80°90°F (27°32°C)  
Large – 2 pounds  
1 ⁄2 cups (375 ml)  
Medium – 1 ⁄2 pounds  
1 cup (250 ml)  
Small – 1 pound  
1
3
4
cup (175 ml)  
1
1
Unsalted butter, 2-inch (1 cm) pieces  
2 tablespoons (30 ml)  
1 ⁄2 tablespoons (22 ml)  
1 tablespoon (15 ml)  
at room temperature  
1
3
Salt  
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
1
Maple syrup (not pancake syrup)  
Bread flour  
2 tablespoons (30 ml)  
4 cups (1 L)  
1 ⁄2 tablespoons (22 ml)  
1 tablespoon (15 ml)  
3 cups (750 ml)  
2 cups (500 ml)  
3
1
Old-fashioned oats  
1 cup (250 ml)  
4
cup (175 ml)  
2
cup (125 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
2 teaspoons (10 ml)  
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select White. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise, and bake.  
When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle  
is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
To prepare using Rapid White bread cycle: Select Rapid White, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 86 (13% from fat) • carb. 16g • pro. 3g • fat 1g • sat. fat 1g • chol. 2mg • sod. 109mg • calc. 18mg • fiber 1g  
22  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Cinnamon Swirl Bread  
White Bread Cycle / Delay Start Timer - No  
1
Ingredients  
Granulated sugar  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
3 tablespoons (45 ml)  
1
1
3
cup (75 ml)  
4
cup (50 ml)  
3
1
1
Cinnamon  
4
tablespoon (11 ml)  
2
tablespoon (7 ml)  
2
tablespoon (7 ml)  
1
1
1
Raisins (optional)  
Milk, low fat  
1 ⁄4 cups (300 ml)  
1 ⁄4 cups (300 ml)  
1 cup (250 ml)  
2 tablespoons (28 ml)  
1
1 ⁄  
4
cups (300 ml)  
1
3
1 ⁄4 cups (300 ml)  
4
cup (175 ml)  
1
1
Butter, at room temperature  
Egg, large, at room temperature*  
Salt  
2 ⁄2 tablespoons (35 ml)  
1 ⁄2 tablespoons (22 ml)  
1
1
1
1 teaspoon (5 ml)  
1 teaspoon (5 ml)  
2
teaspoon (2 ml)  
1
1
1
Granulated sugar  
Bread flour  
1 ⁄2 tablespoons (22 ml)  
1 tablespoon + 4 cup (65 ml)  
1
1 tablespoon + 4 cup (65 ml)  
1
4 cups (1 L)  
3 ⁄2 cups (875 ml)  
2 ⁄2 cups (625 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
2 teaspoons (10 ml)  
In a small bowl combine the granulated sugar and cinnamon, and raisins if using. Reserve.  
Place remaining ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select White. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake. When  
the pause signal sounds, press Pause, remove dough and kneading paddle. Place dough on a floured surface. Roll the dough out into a rectangle, about 14  
(0.5 cm) thick. Sprinkle the cinnamon-sugar mixture evenly over the surface of the dough. Roll the dough into a tight cylinder starting with the shorter side,  
"
making sure that the ends are sealed. Place dough back into the bread pan (make sure the kneading paddle is removed) and press Start to continue. When  
cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
*Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.  
To prepare using Rapid White bread cycle: Select Rapid White, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 98 (16% from fat) • carb. 17g • pro. 3g • fat 2g • sat. fat 1g • chol. 12mg • sod. 106mg • calc. 19mg • fiber 1g  
23  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Granola Bread  
White Bread Cycle / Delay Start Timer - No  
1
Ingredients  
Milk, lowfat, 80°90°F (27°32°C)  
Large – 2 pounds  
1 ⁄4 cups (300 ml)  
Medium – 1 ⁄2 pounds  
1 cup (250 ml)  
Small – 1 pound  
1
3
4
cup (175 ml)  
1
1
1
Unsalted butter, 2-inch (1 cm)  
2 ⁄2 tablespoons (37 ml)  
2 tablespoons (30 ml)  
1 ⁄2 tablespoons (22 ml)  
pieces at room temperature  
1
1
Honey  
2 ⁄2 tablespoons (37 ml)  
2 tablespoons (30 ml)  
1 ⁄2 tablespoons (22 ml)  
1
3
Salt  
1 ⁄4 teaspoons (7 ml)  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
cup (125 ml)  
3
1
Granola  
1 cup (250 ml)  
4
cup (175 ml)  
2
3
1
Bread flour  
3 ⁄4 cups (925 ml)  
3 cups (750 ml)  
2 ⁄4 cups (550 ml)  
3
1
1
Cinnamon  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
4
teaspoon (1 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
2 teaspoons (10 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select White. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake.  
When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is  
completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
To prepare using Rapid White bread cycle: Select Rapid White, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (11 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 87 (16% from fat) • carb. 16g • pro. 3g • fat 2g • sat. fat 1g • chol. 3mg • sod. 107mg • calc. 17mg • fiber 1g  
24  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Rosemary Bread  
White Bread Cycle / Delay Start Timer - Yes  
1
Ingredients  
Large – 2 pounds  
1 ⁄2 cups (375 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
1 cup (250 ml)  
1
3
Water, 80°90°F (27°32°C)  
Olive oil, extra virgin  
Salt, sea or kosher  
4
cup (175 ml)  
4 tablespoons (60 ml)  
3 tablespoons (45 ml)  
1 teaspoon (5 ml)  
3 cups (750 ml)  
2 tablespoons (30 ml)  
1
3
1 ⁄2 teaspoons (12 ml)  
4
teaspoon (4 ml)  
Bread flour  
4 cups (1 L)  
2 cups (500 ml)  
1
Dried rosemary  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
1 ⁄2 teaspoons (7 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
2 teaspoons (10 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select White. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake.  
When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is  
completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
To prepare using Rapid White bread cycle: Select Rapid White, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 78 (23% from fat) • carb. 13g • pro. 2g • fat 2g • sat. fat 0g • chol. 0mg • sod. 98mg • calc. 4mg • fiber 0g  
25  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Pesto Bread  
White Bread Cycle / Delay Start Timer - Yes  
1
Ingredients  
Large – 2 pounds  
1 ⁄2 cups (375 ml)  
Medium – 1 ⁄2 pounds  
1 cup (250 ml)  
Small – 1 pound  
1
3
Water, 80°90°F (27°32°C)  
Olive oil, extra virgin  
Pesto  
4  
cup (175 ml)  
3 tablespoons (45 ml)  
5 tablespoons (75 ml)  
1 teaspoon (5 ml)  
2 tablespoons (30 ml)  
1 tablespoon (15 ml)  
1
4
cup (50 ml)  
3 tablespoons (45 ml)  
3
1
Sea salt  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
1
1
1
Bread flour  
4 ⁄2 cups (1.125 ml)  
3 ⁄2 cups (875 ml)  
2 ⁄4 cups (550 ml)  
1
Granulated sugar  
Yeast, active dry, instant or bread machine  
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
1 teaspoon (5 ml)  
3
1
2 teaspoons (10 ml)  
1 ⁄4 teaspoons (9 ml)  
1 ⁄2 teaspoons (7 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select White. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake.  
When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle  
is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
To prepare using Rapid White bread cycle: Select Rapid White, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 96 (25% from fat) • carb. 15g • pro. 3g • fat 3g • sat. fat 0g • chol. 0mg • sod. 89mg • calc. 11mg • fiber 1g  
26  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Blue Cheese and Olive Bread  
White Bread Cycle / Delay Start Timer - No  
1
Ingredients  
Water, 80°90°F (27°32°C)  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2
1
1
3
cup (150 ml)  
2
cup (125 ml)  
3
cup + 2 tablespoons (105 ml)  
Dry white wine, at room temperature  
3 tablespoons (45 ml)  
2 tablespoons (30 ml)  
1 tablespoon (15 ml)  
1 tablespoon (15 ml)  
1
1
1
Unsalted butter, 2-inch (1 cm) pieces at  
1 ⁄2 tablespoons (22 ml)  
2
tablespoon (7 ml)  
room temperature  
Egg, large, at room temperature*  
1
1
1
1
1
Salt  
1 ⁄  
4
teaspoons (6 ml)  
1 teaspoon (5 ml)  
2
teaspoon (2 ml)  
Honey  
1 tablespoon (15 ml)  
1 tablespoon (15 ml)  
1 tablespoon (15 ml)  
3
1
Bread flour  
3 ⁄  
4
cups (925 ml)  
3 cups + 2 tablespoons (780 ml) 2 ⁄2 cups (625 ml)  
1
Nonfat dry milk  
2 tablespoons (30 ml)  
2 tablespoons (30 ml)  
1 ⁄2 tablespoons (22 ml)  
3
1
Yeast, active dry, instant or bread machine  
Blue cheese  
2 teaspoons (10 ml)  
1 ⁄  
4
teaspoons (9 ml)  
1 ⁄2 teaspoons (7 ml)  
3
1
1
4
cup (175 ml)  
cup (175 ml)  
2
cup (125 ml)  
3
cup (75 ml)  
cup (75 ml)  
3
1
1
Green olives, well drained, patted dry  
4
2
cup (125 ml)  
3
Place water, wine, butter, egg, salt, honey, bread flour, nonfat milk, and yeast, in order listed, in the bread pan fitted with the kneading paddle. Place the  
bread pan in the CuisinartConvection Bread Maker. Press Menu and select White cycle. Press Crust and select Medium (or to taste). Press Start to mix,  
knead, rise and bake. When Mix-in’s tone sounds, add blue cheese and olives. If desired, when pause tone sounds, remove dough and paddle, reshape  
dough and replace in bread pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread  
slices best when allowed to cool.  
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.  
To prepare using Rapid White bread cycle: Select Rapid White, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
27  
Download from Www.Somanuals.com. All Manuals Search And Download.  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 93 (24% from fat) • carb. 14g • pro. 3g • fat 2g • sat. fat 1g • chol. 12mg • sod. 254mg • calc. 22mg • fiber 1g  
28  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Sun-dried Tomato and Mozzarella Bread  
White Bread Cycle / Delay Start Timer - No  
1
Ingredients  
Water, 80°90°F (27°32°C)  
Large – 2 pounds  
1 cup (250 ml)  
Medium – 1 ⁄2 pounds  
3  
Small – 1 pound  
2
1
cup + 1 tablespoon (165 ml)  
2
cup + 3 tablespoons (170 ml)  
3
3
Salt  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
4
teaspoon (4 ml)  
3
1
Granulated sugar  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
3
3
Bread flour  
3 ⁄  
4
cups (925 ml)  
2 ⁄  
4
cups (675 ml)  
2 cups (500 ml)  
1
3
Italian seasoning  
1 ⁄  
4
teaspoons (6 ml)  
teaspoons (11 ml)  
cups (300 ml)  
1 teaspoon (5 ml)  
4  
teaspoon (4 ml)  
1
1
Yeast, active dry, instant or bread machine  
Shredded mozzarella cheese  
2 ⁄  
4
2 ⁄  
4
teaspoons (11 ml)  
2 teaspoons (10 ml)  
4 ounces (115 g)  
1
1 ⁄  
4
6 ounces (170 ml)  
1
1
Oil-packed sun-dried tomatoes,  
drained and roughly chopped  
4  
cup  
4
cup (50 ml)  
3 tablespoons (45 ml)  
+ 2 tablespoons (80 ml)  
Place water, salt, sugar, bread flour, Italian seasoning and yeast, in order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the  
CuisinartConvection Bread Maker. Press Menu and select White. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press  
Start to mix, knead, rise and bake. When Mix-in’s tone sounds, add cheese and tomatoes. When pause signal sounds, remove dough and kneading paddle  
if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire  
rack to cool. Bread slices best when allowed to cool.  
To prepare using Rapid White bread cycle: Select Rapid White, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 81 (22% from fat) • carb. 12g • pro. 3g • fat 2g • sat. fat 1g • chol. 6mg • sod. 103mg • calc. 41mg • fiber 12g  
29  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Beer Bread  
White Bread Cycle / Delay Start Timer - Yes  
1
Ingredients  
Water, 80°90°F (27°32°C)  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
6 tablespoons (90 ml)  
1
1
2
cup  
2
cup (125 ml)  
+ 2 tablespoons (155 ml)  
1
1
*Beer, at room temperature – may use “light”  
2
cup  
2
cup (125 ml)  
6 tablespoons (90 ml)  
+ 2 tablespoons (155 ml)  
1
3
Salt  
1 ⁄4 teaspoons (6 ml)  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
1
Granulated sugar  
1 tablespoon  
1 tablespoon (15 ml)  
2 ⁄2 teaspoons (12 ml)  
+ 1 teaspoon (20 ml)  
3
1
Bread flour  
3 ⁄4 cups (925 ml)  
3 cups (750 ml)  
2 ⁄4 cups (300 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
2 teaspoons (10 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select White. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake.  
When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is  
completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
*Do not use a beer that you would not drink – it adds flavour to the bread.  
To prepare using Rapid White bread cycle: Select Rapid White, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 67 (4% from fat) • carb. 13g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 98mg • calc. 3mg • fiber 1g  
30  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Potato Bread  
White Bread Cycle / Delay Start Timer - Yes  
1
Ingredients  
Potato cooking water, cooled to 80°90°F (27°32°C)  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
2  
Small – 1 pound  
6 tablespoons (90 ml)  
1 tablespoon (15 ml)  
3
1
4  
cup (175 ml)  
cup + 1 tablespoon (140 ml)  
1
Unsalted butter, 2-inch (1 cm) pieces  
2 tablespoons (30 ml)  
1 tablespoon (15 ml)  
at room temperature  
Egg, large, at room temperature*  
1
1
1
3
1
Mashed potato (plain without milk, butter or seasonings) 1 cup (250 ml)  
4
cup (175 ml)  
2
cup (125 ml)  
1
3
Salt  
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
1 teaspoon (5 ml)  
3 cups (750 ml)  
4
teaspoon (4 ml)  
teaspoon (2 ml)  
1
Granulated sugar  
Bread flour  
Nonfat dry milk  
1 teaspoon (5 ml)  
4 cups (1 L)  
2
1
2 ⁄4 cups (550 ml)  
1
2 tablespoons (30 ml)  
1 ⁄2 tablespoons (22 ml)  
1 tablespoon  
+ 1 teaspoon (20 ml)  
1
Potato starch  
2 tablespoons (30 ml)  
1 ⁄2 tablespoons (22 ml)  
1 tablespoon  
+ 1 teaspoon (20 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄  
4
teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
2 teaspoons (10 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select White. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake.  
When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is  
completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.  
To prepare using Rapid White bread cycle: Select Rapid White, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 68 (14% from fat) • carb. 12g • pro. 2g • fat 1g • sat. fat 0g • chol. 10mg • sod. 105mg • calc. 11mg • fiber 0g  
31  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Three-Cheese Bread  
White Bread Cycle / Delay Start Timer - No  
1
Ingredients  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
3  
Small – 1 pound  
7 tablespoons (105 ml)  
3
2
Water, 80°90°F (27°32°C)  
Part-skim ricotta cheese  
Shredded extra-sharp Cheddar cheese  
Grated Asiago cheese  
Granulated sugar  
4  
cup + 2 tablespoons (205 ml)  
cup + 1 tablespoon (165 ml)  
1
1
2
cup (125 ml)  
6 tablespoons (90 ml)  
4
cup (50 ml)  
3
1
1 cup (250 ml/4 oz.)  
4
cup (175 ml/3 oz.)  
2
cup (125 ml/2 oz.)  
cup (50 ml/1 oz.)  
1
1
1
1
2
cup (125 ml/2 oz.)  
3
cup (75 ml/1 2 oz.)  
4
1
2 tablespoons (30 ml)  
4 ⁄2 teaspoons (22 ml)  
1 tablespoon (15 ml)  
1
1
3
Salt  
1 ⁄2 teaspoons (7 ml)  
1 ⁄8 teaspoons (5.5 ml)  
4
teaspoon (4 ml)  
teaspoon (2 ml)  
Tabasco® or other hot sauce  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
2
3
1
1
Bread flour  
4 ⁄  
4
cups (1.06 L)  
3 cups + 3 tablespoons  
(795 ml)  
2 cups + 2 tablespoons  
(530 ml)  
1
Yeast, active dry, instant or bread machine  
2 teaspoons (10 ml)  
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select White. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake.  
When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle  
is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
2
Variation: Three Cheese & Bacon Bread – When selecting Menu choices, choose Mix-ins. Add 312 13 cup (150 ml - 125 ml - 75 ml) cooked diced bacon  
when Mix-in signal sounds.  
To prepare using Rapid White bread cycle: Select Rapid White, medium crust, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)] (made without bacon):  
Calories 84 (26% from fat) • carb. 12g • pro. 4g • fat 2g • sat. fat 1g • chol. 7mg • sod. 51mg • calc. 59mg • fiber 0g  
32  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Basic Honey Whole Wheat Bread  
Whole Wheat Bread Cycle / Delay Start Timer - Yes  
1
Ingredients  
Water, 80°90°F (27°32°C)  
Salt  
Large – 2 pounds  
1 ⁄4 cups (300 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
1 cup (250 ml)  
1
1 cup + 1 tablespoon (265 ml)  
1
3
1 ⁄4 teaspoons (6 ml)  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
1
1
1
Unsalted butter, 2-inch (1 cm)  
2 ⁄2 tablespoons (37 ml)  
2 tablespoons (30 ml)  
1 ⁄2 tablespoons (22 ml)  
pieces at room temperature  
1
Honey  
2 tablespoons (30 ml)  
1 ⁄2 tablespoons (22 ml)  
1 tablespoon (15 ml)  
1
3
Bread flour  
1 ⁄4 cups (300 ml)  
1 cup (250 ml)  
2 cups (500 ml)  
4
cup (175 ml)  
1
1
Whole wheat flour  
2 ⁄2 cups (625 ml)  
1 ⁄2 cups (300 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
2 teaspoons (10 ml)  
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select Whole Wheat. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise, and  
bake. If desired, when pause tone sounds, remove dough and paddle. Shape dough into a ball and replace in bread pan. Press Start to continue. When  
cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon ( 5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 73 (15% from fat) • carb. 14g • pro. 2g • fat 1g • sat. fat 1g • chol. 3mg • sod. 99mg • calc. 5mg • fiber 1g  
33  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Buttermilk Whole Wheat Bread  
Whole Wheat Bread Cycle / Delay Start Timer - No  
1
Ingredients  
Buttermilk, 80°90°F (27°32°C)  
Large – 2 pounds  
1 ⁄2 cups (375 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
1 cup + 1 tablespoon  
1
1
1 ⁄4 cups (300 ml)  
(265 ml)  
1
3
Salt  
1 ⁄4 teaspoons (6 ml)  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
1
Maple syrup (not pancake syrup)  
Whole wheat flour  
2 tablespoons (30 ml)  
4 cups (1 L)  
1 ⁄2 tablespoons (22 ml)  
1 tablespoon (15 ml)  
1
3 ⁄4 cups (800 ml)  
2 cups  
+ 6 tablespoons (590 ml)  
1
3
Vital wheat gluten  
1 ⁄4 teaspoons (6 ml)  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
cup (75 ml)  
2
1
1
Currants  
3
cup (150 ml)  
2
cup (125 ml)  
3
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
2 teaspoons (10 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select Whole Wheat. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and  
bake. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When  
cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 74 (5% from fat) • carb. 15g • pro. 3g • fat 0g • sat. fat 0g • chol. 1mg • sod. 115mg • calc. 26mg • fiber 2g  
34  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Multi-Grain Cereal Wheat Bread  
Whole Wheat Bread Cycle / Delay Start Timer – No  
1
Ingredients  
Water, 80°90°F (27°32°C)  
Large – 2 pounds  
1 ⁄4 cups (300 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
1
3
1
4
cup  
2
cup  
+ 3 tablespoons (220 ml)  
+ 2 tablespoons (155 ml)  
1
1
Plain fat-free yogurt  
3
cup (75 ml)  
4
cup (50 ml)  
2 tablespoons  
+ 2 teaspoons (40 ml)  
1
1
Unsalted butter, 2-inch (1 cm)  
3 tablespoons (45 ml)  
2 tablespoons (30 ml)  
2 tablespoons  
+ 1 teaspoon (35 ml)  
1 ⁄2 tablespoons (22 ml)  
pieces at room temperature  
Brown sugar, packed  
Salt  
1
4 ⁄2 teaspoons (22 ml)  
1 tablespoon (15 ml)  
1
1
3
1 ⁄2 teaspoons (7 ml)  
1 ⁄  
8
teaspoons (5.5 ml)  
4
teaspoon (4 ml)  
1
Bread flour  
2 cups (500 ml)  
2 cups (500 ml)  
1 ⁄2 cups (375 ml)  
1 cup (250 ml)  
1 cup (250 ml)  
1
Whole wheat flour  
1 ⁄2 cups (375 ml)  
2
1
7-grain cereal flakes  
Yeast, active dry, instant or bread machine  
2 ⁄3 cups (650 ml)  
2 cups (500 ml)  
1 ⁄3 cups (325 ml)  
1
1
2 ⁄2 teaspoons (12 ml)  
2 teaspoons (10 ml)  
1 ⁄4 teaspoons (6 ml)  
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select Whole Wheat. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise, and  
bake. If desired, when pause tone sounds, remove dough and paddle. Shape dough into a ball and replace in bread pan. Press Start to continue. When  
cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
3
2
Variation: Select Mix-Ins and add raisins, dried cherries or cranberries: 4 cup (175 ml) – 3 cup (150 ml)– 6 tablespoons (90 ml), depending upon loaf size.  
To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
1
2 ⁄2 teaspoons (12 ml)  
2 teaspoons  
(10 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 64 (20% from fat) • carb. 11g • pro. 2g • fat 1g • sat. fat 1g • chol. 3mg • sod. 115mg • calc. 7mg • fiber 1g  
35  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Nutty Whole Wheat Bread  
Whole Wheat Bread Cycle / Delay Start Timer - No  
1
Ingredients  
Buttermilk, 80°90°F (27°32°C)  
Large – 2 pounds  
1 ⁄4 cups (300 ml)  
Medium – 1 ⁄2 pounds  
1 cup (250 ml)  
Small – 1 pound  
1
3
4
cup (175 ml)  
3
1
Salt  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
1
1
Unsalted butter, 2-inch (1 cm)  
1 ⁄2 tablespoons (22 ml)  
1 tablespoon (15 ml)  
1 tablespoon (15 ml)  
pieces at room temperature  
Maple syrup (not pancake syrup)  
Bread flour  
1
1 ⁄2 tablespoons (22 ml)  
1 tablespoon (15 ml)  
1 cup (250 ml)  
1 tablespoon (15 ml)  
1
3
1 ⁄4 cups (300 ml)  
4
cup (175 ml)  
1
1
Whole wheat flour  
2 ⁄2 cups (625 ml)  
2 cups (500 ml)  
1 ⁄2 cups (375 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
2 teaspoons (10 ml)  
3
1
Mixed nuts and seeds (i.e. walnuts, pecans,  
pumpkin seeds, sunflower seeds)  
1 cup (250 ml)  
4
cup (175 ml)  
2
cup (125 ml)  
Place buttermilk, salt, butter, maple syrup, bread flour, whole wheat flour, and yeast, in order listed, in the bread pan fitted with the kneading paddle. Place  
the bread pan in the CuisinartConvection Bread Maker. Press Menu and select Whole Wheat. Press Crust and select Medium (or to taste). Press Loaf  
and select dough size. Press Start to mix, knead, rise and bake. When Mix-in’s tone sounds, add mixed nuts and seeds. When pause signal sounds,  
remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is completed, remove bread  
from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 90 (30% from fat) • carb. 13g • pro. 3g • fat 3g • sat. fat 1g • chol. 2mg • sod. 85mg • calc. 21mg • fiber 2g  
36  
Download from Www.Somanuals.com. All Manuals Search And Download.  
True 100% Whole Wheat Bread  
Whole Wheat Bread Cycle / Delay Start Timer - Yes  
1
Ingredients  
Water, 80°90°F (27°32°C)  
Large – 2 pounds  
1 ⁄4 cups (300 ml)  
Medium – 1 ⁄2 pounds  
1 cup  
Small – 1 pound  
1 cup (250 ml)  
1
+ 1 tablespoon (265 ml)  
1
3
Salt  
1 ⁄4 teaspoons (6 ml)  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
1
Honey  
2 tablespoons (30 ml)  
4 cups (1 L)  
1 ⁄2 tablespoons (22 ml)  
1 tablespoon (15 ml)  
1
Whole wheat flour  
3 ⁄4 cups (800 ml)  
2 cups  
+ 6 tablespoons (590 ml)  
1
1
Vital wheat gluten  
5 ⁄2 teaspoons (27.5 ml)  
4 ⁄2 teaspoons (22 ml)  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select Whole Wheat. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and  
bake. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When  
cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 61 (4% from fat) • carb. 13g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 99mg • calc. 6mg • fiber 2g  
37  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Whole Grain Whole Wheat Bread  
Whole Wheat Cycle / Delay Start Timer - No  
1
Ingredients  
Water, 80°90°F (27°32°C)  
Large – 2 pounds  
1 ⁄2 cups (375 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
1 cup (250 ml)  
1
1
1 ⁄4 cups (300 ml)  
+ 1 tablespoon (15 ml)  
1
1
3
Unsalted butter, 2-inch (1 cm)  
1 ⁄4 tablespoons (19 ml)  
1 tablespoon (15 ml)  
4
tablespoon (4 ml)  
pieces at room temperature  
1
3
4
Salt  
1 ⁄4 teaspoons (6 ml)  
1 teaspoon (5 ml)  
teaspoon (4 ml)  
1
1
Honey  
2 ⁄2 tablespoons (37 ml)  
2 tablespoons (30 ml)  
1 ⁄2 tablespoons (22 ml)  
2 cups (500 ml)  
3
Whole wheat flour  
3 cups  
2 ⁄4 cups (675 ml)  
+ 6 tablespoons (840 ml)  
2
1
1
Barley flour  
3
cup (150 ml)  
2
cup (125 ml)  
3
cup (75 ml)  
1
1
Oats  
2 ⁄2 tablespoons (37 ml)  
2 tablespoons (30 ml)  
1 ⁄2 tablespoons (22 ml)  
2 tablespoons (30 ml)  
2 teaspoons (10 ml)  
1
1
Flax seed  
3
cup (75 ml)  
4
cup (50 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select Whole Wheat. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and  
bake. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When  
cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 69 (13% from fat) • carb. 14g • pro. 2g • fat 1g • sat. fat 0g • chol. 1mg • sod. 101mg • calc. 7mg • fiber 2g  
38  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Wheat Bran Bread  
Whole Wheat Cycle / Delay Start Timer - Yes  
1
Ingredients  
Water, 80°90°F (27°32°C)  
Large – 2 pounds  
1 ⁄4 cups (300 ml)  
Medium – 1 ⁄2 pounds  
1 cup (250 ml)  
Small – 1 pound  
1 cup  
1
+ 1 tablespoon (265 ml)  
1
3
Salt  
1 ⁄4 teaspoons (6 ml)  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
1
1
3
Unsalted butter, 2-inch (1 cm)  
1 ⁄2 tablespoons (22 ml)  
1 tablespoon (15 ml)  
4
tablespoon (11 ml)  
pieces at room temperature  
1
Molasses  
2 tablespoons (30 ml)  
1 ⁄2 tablespoons (22 ml)  
1 tablespoon (15 ml)  
3
1
Whole wheat flour  
Old fashioned oats  
3 ⁄4 cups (925 ml)  
3 cups (750 ml)  
2 ⁄4 cups (550 ml)  
1
1
1
3
cup  
3
cup (75 ml)  
4
cup (50 ml)  
+ 2 tablespoons (105 ml)  
1
1
1
4
Wheat bran  
3
cup  
3
cup (75 ml)  
cup (50 ml)  
+ 2 tablespoons (105 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
2 teaspoons (10 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select Whole Wheat. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and  
bake. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When  
cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 65 (11% from fat) • carb. 13g • pro. 3g • fat 1g • sat. fat 0g • chol. 1mg • sod. 100mg • calc. 16mg • fiber 2g  
39  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Pumpernickel Raisin Bread  
Whole Wheat Cycle  
Delay Start Timer – Yes, but must be present to add raisins/caraway seeds  
1
Ingredients  
Water, 80°90°F (27°32°C)  
Large – 2 pounds  
1 ⁄4 cups (300 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
1
3
1
4
cup  
2
cup  
+ 3 tablespoons (220 ml)  
+ 2 tablespoons (155 ml)  
1
Molasses  
4
cup (50 ml)  
3 tablespoons (45 ml)  
2 tablespoons (30 ml)  
1
Vegetable oil  
Salt  
2 tablespoons (30 ml)  
1 ⁄2 tablespoons (22 ml)  
1 tablespoon (15 ml)  
1
1
3
1 ⁄2 teaspoons (7 ml)  
1 ⁄8 teaspoons (5.5 ml)  
4
teaspoon (4 ml)  
1
3
1
Bread flour  
Whole wheat flour  
Rye flour  
2 ⁄2 cups (625 ml)  
1 ⁄4 cups + 2 tablespoons (455 ml)  
1 ⁄4 cups (300 ml)  
1
1
2
cup (125 ml)  
cup (125 ml)  
cup (75 ml)  
6 tablespoons (90 ml)  
4
cup (50 ml)  
cup (50 ml)  
1
1
2
6 tablespoons (90 ml)  
4
1
1
Cornmeal  
3
3
cup (75 ml)  
2 tablespoons  
+ 2 teaspoons (40 ml)  
1
Unsweetened cocoa powder  
Instant espresso powder  
Yeast, active dry, instant or bread machine  
Vital wheat gluten  
2 tablespoons (30 ml)  
1 teaspoon (5 ml)  
1 ⁄2 tablespoons (22 ml)  
1 tablespoon (15 ml)  
3
1
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
1
3
1
2 ⁄4 teaspoons (11 ml)  
1 ⁄4 teaspoons (9 ml)  
1 ⁄8 teaspoons (5.5 ml)  
1 tablespoon (15 ml)  
6 tablespoons (90 ml)  
1
2 tablespoons (30 ml)  
1 ⁄2 tablespoons (22 ml)  
3
1
Raisins  
4
cup (175 ml)  
2
cup  
+ 1 tablespoon (140 ml)  
1
Caraway seeds  
2 teaspoons (10 ml)  
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
Place the water, molasses, oil, salt, bread flour, whole wheat flour, rye flour, cornmeal, cocoa powder, espresso powder, yeast, and vital wheat gluten, in the  
order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker. Press Menu and select Whole  
Wheat. Press Crust and select Light (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise, and bake.  
When Mix-in’s tone sounds, add raisins and caraway seeds. When pause tone sounds, dough and kneading paddle may be removed. Reshape dough and  
replace in baking pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best  
when allowed to cool.  
40  
Download from Www.Somanuals.com. All Manuals Search And Download.  
To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat, medium crust, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 81 (14% from fat) • carb. 16g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 113mg • calc. 11mg • fiber 1g  
41  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Gruyère and Walnut Wheat Bread  
Whole Wheat Cycle/ Delay Start Timer – Yes, but must be present to add nuts and cheese  
1
Ingredients  
Water, 80°90°F (27°32°C)  
Large – 2 pounds  
1 ⁄2 cups (375 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
1
1
3
1 ⁄8 cups (275 ml)  
4
cup (175 ml)  
1
Walnut oil  
2 tablespoons (30 ml)  
2 teaspoons (10 ml)  
2 teaspoons (10 ml)  
2 cups (500 ml)  
1 ⁄2 tablespoons (22 ml)  
1 tablespoon (15 ml)  
1 teaspoon (5 ml)  
1 teaspoon (5 ml)  
1 cup (250 ml)  
1
Granulated sugar  
1 ⁄2 teaspoons (7 ml)  
1
Salt  
1 ⁄2 teaspoons (7 ml)  
1
Bread flour  
1 ⁄2 cups (375 ml)  
1
Whole wheat flour  
2 cups (500 ml)  
1 ⁄2 cups (375 ml)  
1 cup (250 ml)  
2
1
1
Wheat germ  
3
cup (150 ml)  
2
cup (125 ml)  
3
cup (75 ml)  
1
Thyme (optional)  
1 tablespoon (15 ml)  
2 teaspoons (10 ml)  
1 ⁄2 teaspoons (7 ml)  
1
3
1
Yeast, active dry, instant or bread machine  
Gruyère cheese, grated (not processed cheese)  
Walnuts  
2 ⁄4 teaspoons (11 ml)  
1 ⁄4 teaspoons (9 ml)  
1 ⁄8 teaspoons (5.5 ml)  
4 ounces (115 g)  
3 ounces (90 g)  
2 ounces (60 g)  
3
1
1
4
cup (175 ml)  
2
cup (125 ml)  
3
cup (75 ml)  
Place water, walnut oil, sugar, salt, bread flour, whole wheat flour, wheat germ, optional thyme, and yeast, in order listed, in the bread pan fitted with the  
kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker. Press Menu and select Whole Wheat. Press Crust and select Medium (or  
to taste). Press Loaf and select dough size. Press Start to mix, knead, rise, and bake. When Mix-in’s tone sounds, add grated Gruyère and walnuts. When  
pause tone sounds, dough and kneading paddle may be removed. Reshape dough and replace in baking pan. When cycle is completed, remove bread  
from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 130 (57% from fat) • carb. 11g • pro. 4g • fat 8g • sat. fat 2g • chol. 4mg • sod. 160mg • calc. 41mg • fiber 1g  
42  
Download from Www.Somanuals.com. All Manuals Search And Download.  
French Bread Loaf  
French /Italian Bread Cycle  
Delay Start Timer - Yes  
1
Ingredients  
Water, 80°90°F (27°32°C)  
Large – 2 pounds  
cups (375 ml)  
Medium – 1 ⁄2 pounds  
cups  
Small – 1 pound  
1 cup  
1
1
4
1 ⁄  
2
1 ⁄  
+ 1 tablespoon (315 ml)  
+ 1 tablespoon (265 ml)  
1
1
3
Salt  
1 ⁄  
2
teaspoons (7 ml)  
1 ⁄  
4
teaspoons (6 ml)  
cups (875 ml)  
4  
teaspoon (4 ml)  
1
Bread flour  
4 cups (1 L)  
3 ⁄  
2
2 cups  
+ 6 tablespoons (590 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄  
4
teaspoons (11 ml)  
2 ⁄  
4
teaspoons (11 ml)  
2 teaspoons (10 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select French/Italian. Press Crust and select Light or Medium crust (to taste). Press Loaf and select dough Size. Press Start to mix, knead,  
rise and bake. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press start to continue.  
When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
To prepare using Rapid French/Italian cycle: Select Rapid French/Italian, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 69 (4% from fat) • carb. 14g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 123mg • calc. 3mg • fiber 0g  
43  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Rustic Italian Loaf  
French/ Italian Bread Cycle  
Delay Start Timer – Yes, but must be present to add sesame seeds  
1
Ingredients  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
1 cup (250 ml)  
Small – 1 pound  
1
3
Water, 80°90°F (27°32°C)  
Extra virgin olive oil  
Sea salt  
1 ⁄2  
cups (375 ml)  
4  
cup (175 ml)  
1
2 tablespoons (30 ml)  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1 ⁄2 tablespoons (22 ml)  
1 tablespoon (15 ml)  
1
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
3
1
Granulated sugar  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
Bread flour  
4 cups (1 L)  
3 cups (750 ml)  
2 cups (500 ml)  
1
1
1
Wheat bran (unprocessed coarse)  
Yeast, active dry, instant or bread machine  
Sesame seeds, optional  
2
cup (125 ml)  
3
cup (75 ml)  
4
cup (50 ml)  
1
3
1
2 ⁄  
2
teaspoons (12 ml)  
1 ⁄4 teaspoons (9 ml)  
2 teaspoons (10 ml)  
1 ⁄  
4
teaspoons (7 ml)  
teaspoons (7 ml)  
1
1 tablespoon (15 ml)  
1 ⁄  
2
Place water, olive oil, salt, sugar, bread flour, wheat bran, and yeast, in order listed, in bread pan fitted with kneading paddle. Place the bread pan in the  
CuisinartConvection Bread Maker. Press Menu and select French/Italian. Press Crust and select Medium (or to taste). Press Loaf and select dough size.  
Press Start to mix/knead, rise and bake. If desired, select Pause when pause signal sounds at end of second knead. Remove dough and kneading paddle.  
Shape dough into loaf and replace in bread pan. Sprinkle with sesame seeds. (If you are not there at this point, omit sesame seeds from recipe – it will not  
be as traditional, but will still be very good.) Press Start to continue rising and baking. Bread is done when end tone sounds and switches to Warm. When  
cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
To prepare using Rapid French/Italian cycle: Select Rapid French/Italian, medium crust, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 62 (20% from fat ) • carb. 11g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 85mg • calc. 4mg • fiber 1g  
44  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Country French Loaf with Olives and Rosemary  
French /Italian Bread Cycle  
Delay Start Timer – Yes, but must be present to add olives  
1
Ingredients  
Water, 80°90°F (27°32°C)  
Large – 2 pounds  
1 ⁄2 cups  
Medium – 1 ⁄2 pounds  
1 ⁄4  
Small – 1 pound  
1
1
3
cups (300 ml)  
4
cup  
+ 2 tablespoons (405 ml)  
+ 1 tablespoon (190 ml)  
1
1
Extra virgin olive oil  
Sea salt  
1 tablespoon (15 ml)  
2 ⁄  
4
teaspoons (11 ml)  
teaspoons (5.5 ml)  
1 ⁄2 teaspoons (7 ml)  
1
1
3
1 ⁄2 teaspoons (7 ml)  
1 ⁄  
8
4
teaspoon (4 ml)  
teaspoon (2 ml)  
3
1
Honey  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
2
1
Dried rosemary  
Bread flour  
2 teaspoons (10 ml)  
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
1
3
1
2 ⁄2 cups (625 ml)  
1 ⁄  
4
cups  
1 ⁄4 cups (300 ml)  
+ 2 tablespoons (455 ml)  
1
1
Barley flour  
2
cup (125 ml)  
cup (125 ml)  
cup (75 ml)  
6 tablespoons (90 ml)  
4
cup (50 ml)  
cup (50 ml)  
1
1
Whole wheat flour  
Rye flour  
2
6 tablespoons (90 ml)  
4
1
1
3
4
cup (50 ml)  
2 tablespoons  
+ 2 teaspoons (40 ml)  
1
3
1
Yeast, active dry, instant or bread machine  
2 ⁄  
4
teaspoons (11 ml)  
1 ⁄  
4
teaspoons (9 ml)  
1 ⁄8 teaspoons (5.5 ml)  
3
1
Kalamata or Niçoise olives, drained, patted  
dry, pitted and halved before measuring  
1 cup (250 ml)  
4
cup (175 ml)  
2
cup (125 ml)  
Place water, olive oil, salt, honey, rosemary, bread flour, barley flour, whole wheat flour, rye flour, and yeast, in order listed, in Bread pan fitted with  
kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker. Press Menu and select French/Italian. Press Crust and select Medium  
(or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake, adding halved olives when Mix-in’s signal sounds. If desired,  
select Pause when pause signal sounds at end of second knead. Remove dough and kneading paddle. Shape dough into loaf and replace in bread pan.  
Press Start to continue rising and baking. Bread is done when end tone sounds and switches to Warm. When cycle is completed, remove bread from  
machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
45  
Download from Www.Somanuals.com. All Manuals Search And Download.  
To prepare using Rapid French/Italian cycle: Select Rapid French/Italian, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 66 (33% from fat) • carb. 9g • pro. 2g • fat 2g • sat. fat 0g • chol. 0mg • sod. 114mg • calc. 3mg • fiber 1g  
46  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Herbed Dill French Bread  
French /Italian Bread Cycle  
Delay Start Timer - Yes  
1
Ingredients  
Water, 80°90°F (27°32°C)  
Extra virgin olive oil  
Salt  
Large – 2 pounds  
1 ⁄2 cups (375 ml)  
Medium – 1 ⁄2 pounds  
1 ⁄4  
Small – 1 pound  
1 cup (250 ml)  
1
1
cups (300 ml)  
3 tablespoons (45 ml)  
2 tablespoons (30 ml)  
1 tablespoon (15 ml)  
1
3
1 ⁄4 teaspoons (6 ml)  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
1
Bread flour  
4 cups (1 L)  
3 ⁄  
4
cups (800 ml)  
2 cups  
+ 6 tablespoons (590 ml)  
1
Dried dill weed  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
1 ⁄2 teaspoons (7 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄  
4
teaspoons (11 ml)  
2 teaspoons (10 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and Select French/Italian. Press Crust and select Medium. Press Start to mix, knead, rise and bake. When pause signal sounds, remove  
dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is completed, remove bread from  
machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
To prepare using Rapid French/Italian cycle: Select Rapid French/Italian, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (11 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 78 (17% from fat) • carb. 14g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 99mg • calc. 5mg • fiber 1g  
47  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Parmesan Peppercorn French Bread  
French/Italian Bread Cycle  
Delay Start Timer - Not recommended  
1
Ingredients  
Water, 80°90°F (27°32°C)  
Large – 2 pounds  
1 ⁄4 cups (300 ml)  
Medium – 1 ⁄2 pounds  
1 cup (250 ml)  
Small – 1 pound  
1
3
4
cup (175 ml)  
1
Olive oil  
4 tablespoons (60 ml)  
3 tablespoons (45 ml)  
1 teaspoon (5 ml)  
2 ⁄4 tablespoons (34 ml)  
1
3
Salt  
1 ⁄4 teaspoons (6 ml)  
4
teaspoon (4 ml)  
3
1
Bread flour  
3 ⁄4 cups (925 ml)  
3 cups (750 ml)  
2 ⁄4 cups (550 ml)  
2
1
1
Grated Parmesan cheese  
Freshly ground black pepper  
Yeast, active dry, instant or bread machine  
3
cup (150 ml)  
2
cup (125 ml)  
3
cup (75 ml)  
2
1
1
3
teaspoon (3.5 ml)  
2
teaspoon (2 ml)  
3
teaspoon (1.5 ml)  
1
1
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
2 teaspoons (10 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select French/Italian. Press Crust and select Light or Medium. Press Loaf and select dough size. Press Start to mix, knead, rise and bake.  
When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is  
completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
To prepare using Rapid French/Italian cycle: Select Rapid French/Italian, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 78 (23% from fat) • carb. 13g • pro. 2g • fat 2g • sat. fat 0g • chol. 0mg • sod. 98mg • calc. 3mg • fiber 1g  
48  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Pignoli Bread  
French /Italian Cycle  
Delay Start Timer - Yes  
1
Ingredients  
Water, 80°90°F (27°32°C)  
Large – 2 pounds  
1 ⁄2 cups (375 ml)  
Medium – 1 ⁄2 pounds  
1 cup (250 ml)  
Small – 1 pound  
1 cup (250 ml)  
1
Extra virgin olive oil  
3 tablespoons  
3 tablespoons (45 ml)  
2 tablespoons (30 ml)  
+ 2 teaspoons (55 ml)  
1
3
Sea salt  
1 ⁄  
4
teaspoons (6 ml)  
1 teaspoon (5 ml)  
3 cups (750 ml)  
4  
teaspoon (4 ml)  
Bread flour  
4 cups (1 L)  
2 cups  
+ 6 tablespoons (590 ml)  
1
1
Semolina flour  
3
cup (75 ml)  
4
cup (50 ml)  
3 tablespoons (45 ml)  
2
1
1
Pignoli/pine nuts  
3
cup (150 ml)  
2
cup (125 ml)  
3
cup (75 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄  
4
teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
2 teaspoons (10 ml)  
Place water, oil, salt, bread flour, semolina flour, and yeast, in order listed, in bread pan fitted with kneading paddle. Press Menu and select French/Italian.  
Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix/knead, rise and bake, adding pignoli/pine nuts when  
Mix-in’s signal sounds. If desired, select Pause when pause signal sounds at end of second knead. Remove dough and kneading paddle. Shape dough into  
loaf and replace in bread pan. Press Start to continue rising and baking. Bread is done when end tone sounds and unit switches to Warm. When cycle is  
completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
To prepare using Rapid French/Italian cycle: Select Rapid French/Italian, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 101 (32% from fat) • carb. 14g • pro. 3g • fat 4g • sat. fat 1g • chol. 0mg • sod. 98mg • calc. 4mg • fiber 1g  
49  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Semolina Bread with Fennel and Golden Raisins  
French/Italian Cycle – Medium Crust  
Delay Start Timer – yes, but must be present to add raisins  
1
Ingredients  
Water, 80°90°F (27°32°C)  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
1 ⁄4 cups  
Small – 1 pound  
2
1
3
1 ⁄  
3
cups (400 ml)  
4
cup  
+ 1 tablespoon (315 ml)  
+ 2 tablespoon (205 ml)  
1
Sea salt  
2 teaspoons (10 ml)  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
3 cups (750 ml)  
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
1
Fennel seed  
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
3
1
Granulated sugar  
Semolina flour  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
1
1
2 ⁄4 cups (550 ml)  
1 ⁄2 cups (375 ml)  
3
1
Bread flour  
1 cup (250 ml)  
4
cup (175 ml)  
2
cup (125 ml)  
1
3
1
Yeast, active dry, instant or bread machine  
Golden raisins  
2 ⁄  
4
teaspoons (11 ml)  
1 ⁄4 teaspoons (9 ml)  
1 ⁄4 teaspoons (6 ml)  
6 tablespoons (90 ml)  
3
2
4
cup (175 ml)  
3
cup (150 ml)  
Place water, salt, fennel seed, sugar, semolina flour, bread flour, and yeast, in order listed, in bread pan fitted with kneading paddle. Place the bread pan in  
the CuisinartConvection Bread Maker. Press Menu and select French/Italian. Press Crust and choose Medium (or to taste). Press Loaf and select dough  
size. Press Start to mix, knead, rise and bake, adding raisins when Mix-in’s signal sounds. If desired, select Pause when pause signal sounds at end of  
second knead. Remove dough and kneading paddle. Shape dough into loaf and replace in bread pan. Press Start to continue rising and baking. Bread is  
done when end tone sounds and switches to Warm. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices  
best when allowed to cool.  
To prepare using Rapid French/Italian cycle: Select Rapid French/Italian, medium crust or crust to taste, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
1 teaspoons (5 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1
2 ⁄2 teaspoons (12 ml)  
3
1
Vital wheat gluten (optional)  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 84 (3% from fat) • carb. 18g • pro. 3g • fat 0g • sat. fat 0g • chol. 0mg • sod. 85mg  
50  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Banana Walnut Loaf  
Quick Bread /Cake Cycle  
Delay Start Timer - No  
1
Ingredients  
Buttermilk, 80°90°F (27°32°C)  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
1
1
1
2
cup (125 ml)  
3
cup  
4
cup (50 ml)  
+ 1 tablespoon (90 ml)  
1
2
1
1
3
Unsalted butter, 2-inch (1 cm)  
3
cup (150 ml)  
2
cup (125 ml)  
cup (75 ml)  
pieces at room temperature  
Eggs, large, at room temperature*  
Pure vanilla extract  
Mashed bananas  
2 eggs  
2 eggs  
1 egg  
1
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
1 teaspoon (5 ml)  
1
1
1 ⁄2 cups (375 ml)  
1 ⁄4 cups (300 ml)  
1 cup (250 ml)  
3
1
Salt  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
cup (150 ml)  
1
2
Granulated sugar  
1 ⁄  
3
cups (325 ml)  
cups (650 ml)  
1 cup (250 ml)  
3
2
1
Unbleached all-purpose flour  
Baking powder  
2 ⁄  
3
2 cups (500 ml)  
1 ⁄  
3
cups (375 ml)  
teaspoon (2 ml)  
teaspoon (4 ml)  
cup (125 ml)  
3
1
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
2
1
3
Baking soda  
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
4
3
2
1
Chopped walnuts  
4
cup (175 ml)  
3
cup (150 ml)  
2
Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in CuisinartConvection 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 (28 g)]:  
Calories 146 (40% from fat) • carb. 20g • pro. 2g • fat 7g • sat. fat 3g • chol. 24mg • sod. 141mg • calc. 13mg • fiber 1g  
51  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Carrot Cake Bread  
Quick Bread /Cake Cycle  
1
Ingredients  
Vegetable oil  
Large – 2 pounds  
6 tablespoons (90 ml)  
Medium – 1 ⁄2 pounds Small – 1 pound  
1
4 ⁄2 tablespoons (67 ml)  
3 tablespoons (45 ml)  
Eggs, large, at room temperature*  
Granulated sugar  
2
2
1
2
1
1
3
cup (150 ml)  
cup (75 ml)  
cup (75 ml)  
2
cup (125 ml)  
cup (50 ml)  
cup (50 ml)  
3
cup (75 ml)  
1
1
Brown sugar, packed  
Crushed pineapple with juices (from can)  
All-purpose flour  
3
4
2 tablespoons + 2 teaspoons (40 ml)  
2 tablespoons + 2 teaspoons (40 ml)  
1
1
3
4
2
1
1
1
1 ⁄  
3
cups (400 ml)  
1 ⁄  
4
cups (300 ml)  
2
cup+ ⁄3 cup (200 ml)  
1
3
1
1
3
1
2
1
1
1
Baking powder  
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
teaspoon (0.5 ml)  
teaspoon (0.5 ml)  
teaspoon (4 ml)  
teaspoon (2 ml)  
cup (150 ml)  
1
1
Baking soda  
4
teaspoon (1 ml)  
teaspoon (1 ml)  
4
teaspoon (1 ml)  
teaspoon (1 ml)  
8  
1
1
Salt  
4
4
8  
1
Unsweetened cocoa powder  
Cinnamon  
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
4  
3
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
2  
1
Freshly grated carrots  
Chopped pecans or walnuts  
Golden raisins  
1 ⁄  
3
cups (325 ml)  
1 cup (250 ml)  
3  
1
1
2
cup (125 ml)  
3
cup (75 ml)  
4  
cup (50 ml)  
1
1
2
cup (125 ml)  
3
cup (75 ml)  
4  
cup (50 ml)  
1
1
Vanilla extract  
2
teaspoon (2 ml)  
2
teaspoon (2 ml)  
4  
teaspoon (1 ml)  
Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in CuisinartConvection 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 (28 g)]:  
Calories 107 (34% from fat) • carb. 17g • pro. 1g • fat 4g • sat. fat 0g • chol. 13mg • sod. 46mg • calc. 11mg • fiber 1g  
52  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Date Nut Bread  
Quick Bread /Cake Cycle  
Delay Start Timer - No  
1
Ingredients  
Chopped dates  
Large – 2 pounds  
1 cup (250 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
3
1
4
cup (175 ml)  
2
cup (125 ml)  
1
1
Unsalted butter, 2-inch (1 cm)  
pieces at room temperature  
4
cup (50 ml)  
3 tablespoons (45 ml)  
2 tablespoons (30 ml)  
3
1
Boiling water  
Granulated sugar  
All-purpose flour  
Baking soda  
1 cup (250 ml)  
4
cup (175 ml)  
cup (150 ml)  
2
cup (125 ml)  
cup (125 ml)  
3
2
1
4
cup (175 ml)  
3
2
3
1
1
1 ⁄  
4
cups (425 ml)  
1 ⁄  
3
cups (325 ml)  
1 ⁄3 cups (325 ml)  
1 teaspoon (5 ml)  
1 teaspoon (5 ml)  
1 teaspoon (5 ml)  
Baking powder  
Salt  
1 teaspoon (5 ml)  
1 teaspoon (5 ml)  
1 teaspoon (5 ml)  
1
1
1
2
teaspoon (2 ml)  
2
teaspoon (2 ml)  
2
teaspoon (2 ml)  
Pure vanilla extract  
Chopped walnuts  
1 teaspoon (5 ml)  
1 teaspoon (5 ml)  
1 teaspoon (5 ml)  
1
1
1
2
cup (125 ml)  
3
cup (75 ml)  
3
cup (75 ml)  
Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in CuisinartConvection 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.  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 106 ( 26% from fat) • carb. 19g • pro. 2g • fat 3g • sat. fat 1g • chol. 4mg • sod. 157mg • calc. 6mg • fiber 1g  
53  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Lemon Poppy Seed Bread  
Quick Bread/Cake Cycle  
Delay Start Timer - No  
1
Ingredients  
Buttermilk (bring to room temperature)  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
3
2
1
4
cup (175 ml)  
3
cup (150 ml)  
2
cup (125 ml)  
1
Fresh lemon juice  
4
cup (50 ml)  
3 tablespoons (45 ml)  
3 tablespoons (45 ml)  
Lemon zest  
2 teaspoons (10 ml)  
2 teaspoons (10 ml)  
2 teaspoons (10 ml)  
1
1
1
Butter, melted and cooled  
Eggs, large, at room temperature*  
Pure vanilla extract  
Granulated sugar  
2
cup (125 ml)  
3  
cup (75 ml)  
4
cup (50 ml)  
3
2
2
1 teaspoon (5 ml)  
1 teaspoon (5 ml)  
1 cup (250 ml)  
1 teaspoon (5 ml)  
1
3
1 ⁄2 cups (375 ml)  
4
cup (175 ml)  
1
1
1
All-purpose flour  
2 ⁄  
4
cups (550 ml)  
1 ⁄2 cups (375 ml)  
1 ⁄4 cups (300 ml)  
Poppy seeds  
1 teaspoon (5 ml)  
1 teaspoon (5 ml)  
1 teaspoon (5 ml)  
1
1
1
Baking powder  
1 ⁄2 teaspoons (7 ml)  
1 ⁄  
4
teaspoons (6 ml)  
1 ⁄4 teaspoons (6 ml)  
Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in CuisinartConvection Bread Maker. Press Menu and select Quick  
Bread/Cake. Press Crust and select Medium or Dark crust. 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 (28 g)]:  
Calories 111 (30% from fat) • carb. 18g • pro. 2g • fat 4g • sat. fat 2g • chol. 35mg • sod. 48mg • calc. 20mg • fiber 0g  
54  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Pumpkin Walnut Bread  
Quick Bread /Cake Cycle  
Delay Start Timer - No  
1
Ingredients  
Oil  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 tablespoons (30 ml)  
1
4
cup (50 ml)  
3 tablespoons (45 ml)  
3
1
Canned pumpkin  
1 cup (250 ml)  
2
4
cup (175 ml)  
2
cup (125 ml)  
Eggs, large, at room temperature*  
Brown sugar, packed  
Unbleached all-purpose flour  
2
2
3
1
1 cup (250 ml)  
4
cup (175 ml)  
2
cup (125 ml)  
1
2
3
2 ⁄  
4
cups (550 ml)  
1 ⁄  
cups (400 ml)  
1 cup  
+ 2 tablespoons (280 ml)  
3
1
Ground cinnamon  
Allspice  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
teaspoon (1 ml)  
teaspoon (1 ml)  
teaspoon (4 ml)  
teaspoon (4 ml)  
cup (75 ml)  
2
teaspoon (2 ml)  
teaspoon (1 ml)  
teaspoon (1 ml)  
teaspoon (2 ml)  
teaspoon (2 ml)  
cup (50 ml)  
1
1
1
3
3
1
1
1
2
teaspoon (2 ml)  
teaspoon (1 ml)  
4
4
1
1
Nutmeg  
4
4
4
1
Salt  
1 teaspoon (5 ml)  
4
2
1
Baking powder  
Walnuts  
1 teaspoon (5 ml)  
4
2
1
1
2
cup (125 ml)  
cup (125 ml)  
3
4
1
1
Dried cranberries  
2
3
cup (75 ml)  
4
cup (50 ml)  
Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in CuisinartConvection 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 min-  
utes, 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 (28 g)]:  
Calories 109 (33% from fat) • carb. 14g • pro. 2g • fat 4g • sat. fat 1g • chol. 27mg • sod. 96mg • calc. 17mg • fiber 1g  
55  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Sour Cream Chocolate Tea Loaf  
Quick Bread /Cake Cycle  
Delay Start Timer – No  
1
Ingredients  
Milk, low fat  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
6 tablespoons (90 ml)  
3
1
4
cup (175 ml)  
2
cup  
+ 1 tablespoon (140 ml)  
2
1
1
Sour cream  
3
cup (150 ml)  
2
cup (125 ml)  
3
cup (75 ml)  
Eggs, large, at room temperature*  
Granulated sugar  
2
2
1
3
1
4
cup (175 ml)  
cup (125 ml)  
2
cup (125 ml)  
cup (75 ml)  
6 tablespoons (90 ml)  
1
1
1
Brown sugar, packed  
Unbleached all-purpose flour  
2
3
4
cup (50 ml)  
3
1
3
1 ⁄  
4
cups (425 ml)  
1 ⁄  
3
cups (325 ml)  
4
cup  
+ 2 tablespoons (205 ml)  
3
1
Baking powder  
Baking soda  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
teaspoon (2 ml)  
teaspoon (2 ml)  
teaspoon (4 ml)  
cup (125 ml)  
2
teaspoon (2 ml)  
teaspoon (1 ml)  
teaspoon (1 ml)  
teaspoon (2 ml)  
cup (75 ml)  
1
1
1
3
1
1
1
1
2
teaspoon (2 ml)  
teaspoon (2 ml)  
2
4
1
1
Salt  
2
2
4
1
Vanilla extract  
Chocolate chips  
Chopped walnuts  
Dried tart cherries  
1 teaspoon (5 ml)  
4
2
2
1
3
cup (150 ml)  
cup (125 ml)  
cup (75 ml)  
2
3
1
1
2
3
cup (75 ml)  
4
cup (50 ml)  
1
3
4
cup (50 ml)  
3 tablespoons (45 ml)  
Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in CuisinartConvection 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 (28 g)]:  
Calories 110 (29% from fat) • carb. 18g • pro. 2g • fat 4g • sat. fat 1g • chol. 16mg • sod. 72mg • calc. 21mg • fiber 1g  
56  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Zucchini Bread  
Quick Bread /Cake Cycle  
Delay Start Timer - No  
1
Ingredients  
Oil, vegetable  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
1
1
1
2
cup (125 ml)  
3
cup (75 ml)  
4
cup (50 ml)  
3
1
Zucchini, shredded  
1 cup (250 ml)  
4
cup (175 ml)  
2
cup (125 ml)  
Eggs, large, at room temperature*  
Brown sugar, packed  
Granulated sugar  
2
2
2
1
1
1
2
cup (125 ml)  
cup (50 ml)  
3
cup (75 ml)  
4
cup (50 ml)  
1
4
3 tablespoons (45 ml)  
2 tablespoons (30 ml)  
1
Unbleached all-purpose flour  
2 cups (500 ml)  
1 ⁄2 cups (375 ml)  
1 cup  
+ 2 tablespoons (280 ml)  
3
1
Ground cinnamon  
Allspice  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
teaspoon (1 ml)  
teaspoon (4 ml)  
teaspoon (2 ml)  
teaspoon (2 ml)  
cup (75 ml)  
2
teaspoon (2 ml)  
teaspoon (1 ml)  
teaspoon (2 ml)  
teaspoon (1 ml)  
teaspoon (1 ml)  
cup (50 ml)  
1
1
1
2
teaspoon (2 ml)  
4
4
3
1
Salt  
1 teaspoon (5 ml)  
4
2
1
1
1
Baking soda  
Baking powder  
Walnuts  
2
teaspoon (2 ml)  
teaspoon (2 ml)  
cup (125 ml)  
2
4
1
1
1
2
2
4
1
1
1
2
3
4
1
1
1
Raisins  
2
cup (125 ml)  
3
cup (75 ml)  
2
cup (125 ml)  
Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in CuisinartConvection 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 (28 g)]:  
Calories 123 (38% from fat) • carb. 17g • pro. 2g • fat 5g • sat. fat 1g • chol. 27mg • sod. 125mg • calc. 15mg • fiber 1g  
57  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Nutty Low-Carb Bread  
Low-Carb Cycle / Delay Start Timer - No  
1
Ingredients  
Large – 2 pounds  
1 ⁄2 cups (375 ml)  
Medium – 1 ⁄2 pounds  
1
1
Water, 80°90°F (27°32°C)  
Heavy cream, 90˚F (32°C)  
Molasses  
1 ⁄4 cups (300 ml)  
1
2 ⁄2 tablespoons (37 ml)  
2 tablespoons (30 ml)  
1
1 ⁄4 tablespoons (19 ml)  
1 tablespoon (15 ml)  
3
1
Salt  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
1
Whole wheat flour  
Vital wheat gluten  
1 ⁄4 cups (300 ml)  
1 cup (250 ml)  
2
1
3
cup (150 ml)  
cup (150 ml)  
cup (150 ml)  
cup (150 ml)  
2
cup (125 ml)  
cup (125 ml)  
cup (125 ml)  
cup (125 ml)  
2
1
Barley flour  
3
2
2
1
Oat flour  
3
2
2
1
Almond flour  
3
2
1
Soy protein  
2 ⁄2 tablespoons (37 ml)  
2 tablespoons (30 ml)  
2
1
Mixed sunflower and pumpkin seeds  
Mixed, chopped walnuts and pecans  
Yeast, active dry, instant or bread machine  
3
cup (150 ml)  
cup (150 ml)  
2
cup (125 ml)  
cup (125 ml)  
2
1
3
2
1
1
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select Low Carb. Press Crust and select Medium (or to taste). Press Loaf and choose dough size. Press Start to mix, knead, rise and  
bake. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 55 (22% from fat) • carb. 7g • pro. 4g • fat 1g • sat. fat 0g • chol. 1mg • sod. 12mg • calc. 27mg • fiber 1g  
58  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Low-Carb Buttermilk Bread  
Low-Carb Cycle / Delay Start Timer - No  
1
Ingredients  
Buttermilk, 80°90°F (27°32°C)  
Large – 2 pounds  
1 ⁄2 cups (375 ml)  
Medium – 1 ⁄2 pounds  
1
3
1 ⁄4 cups (425 ml)  
1
Honey  
1 ⁄4 tablespoons (19 ml)  
1 tablespoon (15 ml)  
3
1
Salt  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
1
Whole wheat flour  
Vital wheat gluten  
Barley flour  
1 ⁄4 cups (300 ml)  
1 cup (250 ml)  
2
1
3
cup (150 ml)  
cup (150 ml)  
cup (150 ml)  
2
cup (125 ml)  
cup (125 ml)  
cup (125 ml)  
2
1
3
2
2
1
Almond flour  
3
2
1
Soy protein  
2 ⁄2 tablespoons (37 ml)  
2 tablespoons (30 ml)  
2 tablespoons (30 ml)  
1
Flax seed  
2 ⁄2 tablespoons (37 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select Low Carb. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake.  
When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 55 (22% from fat) • carb. 7g • pro. 4g • fat 1g • sat. fat 0g • chol. 1mg • sod. 12mg • calc. 27mg • fiber 1g  
59  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Low-Carb Cinnamon Bread  
Low-Carb Cycle / Delay Start Timer- No  
1
Ingredients  
Low-carb vanilla yogurt  
Heavy cream  
Large – 2 pounds  
1 ⁄4 cups (300 ml)  
Medium – 1 ⁄2 pounds  
1 cup (250 ml)  
1
1
2 ⁄2 tablespoons (37 ml)  
2 tablespoons (30 ml)  
1 tablespoon (15 ml)  
Molasses  
1 tablespoon  
+ 1 teaspoon (20 ml)  
3
1
Salt  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
1
Whole wheat flour  
Vital wheat gluten  
Barley flour  
1 ⁄4 cups (300 ml)  
1 cup (250 ml)  
2
1
3
cup (150 ml)  
cup (125 ml)  
cup (150 ml)  
2
cup (125 ml)  
cup (50 ml)  
cup (125 ml)  
cup (175 ml)  
cup (125 ml)  
1
1
2
4
2
1
Oat flour  
3
2
3
Almond flour  
1 cup (250 ml)  
4
2
1
Chopped pecans  
Ground cinnamon  
Pure vanilla extract  
Yeast, active dry, instant or bread machine  
3
cup (150 ml)  
2
1
1 ⁄4 teaspoons (6 ml)  
1 teaspoon (5 ml)  
1 teaspoon (5 ml)  
1
1 ⁄4 teaspoons (6 ml)  
1
1
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select Low Carb. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake.  
When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 84 (37% from fat) • carb. 9g • pro. 5g • fat 4g • sat. fat 1g • chol. 2mg • sod. 52mg • calc. 49mg • fiber 1g  
60  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Low-Carb Molasses Bread  
Low-Carb Cycle / Delay Start Timer - No  
1
Ingredients  
Water, 80°90°F (27°32°C)  
Heavy cream  
Large – 2 pounds  
1 ⁄2 cup (375 ml)  
Medium – 1 ⁄2 pounds  
1
1
1 ⁄4 cups (300 ml)  
1
2 ⁄2 tablespoons (37 ml)  
2 tablespoons (30 ml)  
1
Molasses  
1 ⁄4 tablespoons (19 ml)  
1 tablespoons (15 ml)  
3
1
Salt  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
1
Whole wheat flour  
Vital wheat gluten  
Barley flour  
1 ⁄4 cup (300 ml)  
1 cup (250 ml)  
2
1
3
cup (150 ml)  
cup (150 ml)  
cup (150 ml)  
cup (150 ml)  
2
cup (125 ml)  
cup (125 ml)  
cup (125 ml)  
cup (125 ml)  
2
1
3
2
2
1
Oat flour  
3
2
2
1
Almond flour  
3
2
1
Soy protein  
2 ⁄2 tablespoons (37 ml)  
2 tablespoons (30 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select Low Carb. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake.  
When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 55 (22% from fat) • carb. 7g • pro. 4g • fat 1g • sat. fat 0g • chol. 1mg • sod. 12mg • calc. 27mg • fiber 1g  
61  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Low-Carb Seed Bread  
Low-Carb Cycle / Delay Start Timer - No  
1
Ingredients  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
Water, 80°90°F (27°32°C)  
1 cup  
1 cups (250 ml)  
+ 4 tablespoons (310 ml)  
Heavy cream, 90°F (32°C)  
Splenda® sweetener  
4 tablespoons (60 ml)  
2 tablespoons (30 ml)  
1 tablespoons (15 ml)  
1 tablespoon  
1 teaspoon (20 ml)  
3
1
Salt  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
1
Flax seed oil  
2 ⁄2 tablespoons (37 ml)  
2 tablespoons (30 ml)  
1
Whole wheat flour  
Almond flour  
1 ⁄4 cup (300 ml)  
1 cup (250 ml)  
3
1 cup (250 ml)  
4
cup (175 ml)  
cup (125 ml)  
cup (125 ml)  
2
1
Oat flour  
3
cup (150 ml)  
cup (150 ml)  
cup (50 ml)  
2
2
1
Brown rice flour  
Vital wheat gluten  
Flax seeds  
3
2
1
4
2 tablespoons (30 ml)  
2 tablespoons (30 ml)  
2 tablespoons (30 ml)  
2 teaspoons (10 ml)  
1
2 ⁄2 tablespoons (37 ml)  
1
Sesame seeds  
Poppy seeds  
2 ⁄2 tablespoons (37 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select Low Carb. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake.  
When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 80 (31% from fat) • carb. 10g • pro. 4g • fat 3g • sat. fat 1g • chol. 2mg • sod. 41mg • calc. 33mg • fiber 1g  
62  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Lower-Carb Bacon and Cheese Bread  
Low-Carb Cycle / Delay Start Timer - No  
1
Ingredients  
Water, 80°90°F (27°32°C)  
Large – 2 pounds  
1 cup  
Medium – 1 ⁄2 pounds  
1
1 ⁄4 cups (300 ml)  
+ 2 tablespoons (280 ml)  
Part-skim ricotta cheese  
Salt  
8 tablespoons (120 ml)  
6 tablespoons (90 ml)  
1
1
2
teaspoon (2 ml)  
cup (175 ml)  
cup (125 ml)  
cup (150 ml)  
cup (150 ml)  
cup (125 ml)  
cup (75 ml)  
2
teaspoon (2 ml)  
cup (125 ml)  
cup (75 ml)  
3
1
Whole wheat flour  
Barley flour  
4
2
1
1
2
3
2
1
Soy flour  
3
2
cup (125 ml)  
cup (125 ml)  
cup (75 ml)  
2
1
Vital wheat gluten  
Oat flour  
3
2
1
1
2
3
1
1
Almond flour  
3
4
cup (50 ml)  
Splenda® sweetener  
Shredded Cheddar cheese  
Grated Asiago cheese  
Bacon, diced and cooked  
Yeast, active dry, instant or bread machine  
1 tablespoon (15 ml)  
4 ounces (115 g)  
2 ⁄2 teaspoons (12 ml)  
3 ounces (90 g)  
1
1
3 tablespoons (45 ml)  
8 medium slices  
4 ⁄2 teaspoons (22 ml)  
6 medium slices  
1
3 teaspoons (15 ml)  
2 ⁄4 teaspoons (11 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select Low Carb. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake.  
When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 125 (41% from fat) • carb. 10g • pro. 9g • fat 6g • sat. fat 3g • chol. 13mg • sod. 159mg • calc. 95mg • fiber 2g  
63  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Cheesy Gluten-Free Loaf  
Gluten-Free Cycle / Delay Start Timer - No  
1
Ingredients  
Lowfat milk, 80°90°F (27°32°C)  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
3
1
1 ⁄  
4
cups (425 ml)  
1 ⁄2 cups (375 ml)  
Olive oil  
3 tablespoons (45 ml)  
2
2 tablespoons (30 ml)  
2
Eggs, large, at room temperature*  
Honey  
3 tablespoons (45 ml)  
1 teaspoon (5 ml)  
2 tablespoons (30 ml)  
3
Cider vinegar  
4
teaspoon (4 ml)  
1
Salt  
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
1
Brown rice flour  
2 cups (500 ml)  
1 ⁄2 cups (375 ml)  
3
Potato starch  
1 cup (250 ml)  
4
cup (175 ml)  
cup (75 ml)  
1
1
Tapioca flour  
2
cup (125 ml)  
cup (50 ml)  
cup (50 ml)  
3
1
Garfava flour  
4
2 tablespoons (30 ml)  
2 tablespoons (30 ml)  
1
Quinoa flour  
4
1
Xanthan gum  
2 ⁄2 teaspoons (12 ml)  
2 teaspoons (10 ml)  
3
1
Gelatin  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
cup (50 ml)  
1
1
Shredded provolone cheese  
Shredded mozzarella cheese  
Grated Parmesan cheese  
Yeast, active dry, instant or bread machine  
3
cup + 2 tablespoons (105 ml)  
cup + 2 tablespoons (105 ml)  
cup (50 ml)  
4
1
1
3
4
cup (50 ml)  
1
4
2 tablespoons (30 ml)  
1
1
2 ⁄  
4
teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
Add the milk, oil, eggs, honey and cider vinegar to the bread pan fitted with the kneading paddle. Stir the remaining ingredients together, except for the  
yeast, in a separate mixing bowl to incorporate and then add to the bread pan. Add yeast to the bread pan last. Place the bread pan in the Cuisinart™  
Convection Bread Maker. Press Menu and select Gluten Free. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start  
to mix, knead, rise and bake. While the dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When  
cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 113 (27% from fat) • carb. 17g • pro. 4g • fat 4g • sat. fat 1g • chol. 23mg • sod. 153mg • calc. 62mg • fiber 1g  
64  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Gluten-Free Apple, Cheddar, Walnut Bread  
Gluten-Free Cycle / Delay Start Timer - No  
1
Ingredients  
Lowfat milk, 80°90°F (27°32°C)  
Large – 2 pounds  
1 ⁄2 cups (375 ml)  
Medium – 1 ⁄2 pounds  
1
1 cup + 1 tablespoon (265 ml)  
1
1
Unsalted butter, 2-inch (1 cm) pieces at room temperature  
2 tablespoons (30 ml)  
2 tablespoons (30 ml)  
1 ⁄2 tablespoons (22 ml)  
1
Honey  
1 ⁄2 tablespoons (22 ml)  
Eggs, large, at room temperature*  
Cider vinegar  
2
2
3
3
4
teaspoon (4 ml)  
4
teaspoon (4 ml)  
1
Salt  
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
1
Brown rice flour  
Potato starch  
1 ⁄2 cups (375 ml)  
1 cup + 1 tablespoon (265 ml)  
3
1
4
cup (175 ml)  
cup (75 ml)  
2
cup (125 ml)  
cup (50 ml)  
1
1
Tapioca flour  
3
4
1
Quinoa flour  
2 tablespoons (30 ml)  
1 ⁄2 tablespoons (25 ml)  
1
Garfava flour  
2 tablespoons (30 ml)  
1 ⁄2 tablespoons (25 ml)  
1
1
Shredded Cheddar cheese  
Chopped dried apples  
Chopped walnuts  
Xanthan gum  
3
cup (75 ml)  
cup (75 ml)  
cup (75 ml)  
4
cup (50 ml)  
cup (50 ml)  
cup (50 ml)  
1
1
3
4
1
1
3
4
1
2 teaspoons (10 ml)  
1 ⁄2 teaspoons (7 ml)  
1
1
Gelatin  
2
teaspoon (2 ml)  
2
teaspoon (2 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
Add the milk, butter, honey, eggs and cider vinegar to the bread pan fitted with the kneading paddle. Stir the remaining ingredients together, except for the  
yeast, in a separate mixing bowl to incorporate and then add to the bread pan. Add yeast to the bread pan last. Place the bread pan in the Cuisinart™  
Convection Bread Maker. Press Menu and select Gluten Free. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press start  
to mix, knead, rise and bake. While the dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When  
cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 127 (29% from fat) • carb. 19g • pro. 5g • fat 4g • sat. fat 1g • chol. 25mg • sod. 195mg • calc. 71mg • fiber 1g  
65  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Gluten-Free Hazelnut Bread  
Gluten-Free Cycle / Delay Start Timer - No  
1
Ingredients  
Lowfat milk, 80°90°F (27°32°C)  
Large – 2 pounds  
1 ⁄2 cups (375 ml)  
Medium – 1 ⁄2 pounds  
1
1 cup + 1 tablespoon (265 ml)  
1
Unsalted butter, 2-inch (1 cm)  
4 tablespoons (60 ml)  
3 tablespoons (45 ml)  
pieces at room temperature  
Maple syrup (not pancake syrup)  
Eggs, large, at room temperature*  
Cider vinegar  
4 tablespoons (60 ml)  
2
3 tablespoons (45 ml)  
1
3
1 teaspoon (5 ml)  
2 teaspoons (10 ml)  
4
teaspoon (4 ml)  
1
Salt  
1 ⁄2 teaspoons (7 ml)  
3
1
Brown rice flour  
1 ⁄4 cups (425 ml)  
1 ⁄3 cups (325 ml)  
3
Cornstarch  
1 cup (250 ml)  
4
cup (175 ml)  
cup (175 ml)  
cup (75 ml)  
cup (75 ml)  
cup (75 ml)  
3
Potato starch  
1 cup (250 ml)  
4
1
1
Tapioca flour  
2
cup (125 ml)  
cup (125 ml)  
cup (125 ml)  
3
1
1
Amaranth flour  
2
3
1
1
Chopped hazelnuts  
Xanthan gum  
2
3
1
2 ⁄4 teaspoons (11 ml)  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
Gelatin  
1 ⁄4 teaspoons (6 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
Add the milk, butter, maple syrup, eggs and cider vinegar to the bread pan fitted with the kneading paddle. Stir the remaining ingredients together, except  
for the yeast, in a separate mixing bowl to incorporate and then add to the bread pan. Add yeast to the bread pan last. Place the bread pan in the  
CuisinartConvection Bread Maker. Press Menu and select Gluten Free. Select dough size. Press Start to mix, knead, rise and bake. While the dough is  
kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is completed, remove bread from machine  
and transfer to wire rack to cool. Bread slices best when allowed to cool.  
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 117 (24% from fat) • carb. 20g • pro. 2g • fat 3g • sat. fat 1g • chol. 14mg • sod. 158mg • calc. 23mg • fiber 1g  
66  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Gluten-Free Molasses Walnut Bread  
Gluten-Free Cycle / Delay Start Timer - No  
1
Ingredients  
Lowfat milk, 80°90°F (27°32°C)  
Large – 2 pounds  
1 ⁄4 cups (425 ml)  
Medium – 1 ⁄2 pounds  
3
1
1 ⁄3 cups (325 ml)  
1
Unsalted butter, 2-inch (1 cm)  
4 tablespoons (60 ml)  
3 tablespoons (45 ml)  
pieces at room temperature  
Molasses  
4 tablespoons (60 ml)  
2
3 tablespoons (45 ml)  
Eggs, large, at room temperature*  
Cider vinegar  
1
3
1 teaspoon (5 ml)  
2 teaspoons (10 ml)  
4
teaspoon (4 ml)  
1
Salt  
1 ⁄2 teaspoons (7 ml)  
1
Garfava flour  
1 ⁄3 cups (325 ml)  
1 cup (250 ml)  
3
Tapioca flour  
1 cup (250 ml)  
4
cup (175 ml)  
2
1
Sorghum flour  
3
cup (150 ml)  
cups (175 ml)  
cup (50 ml)  
2
cup (125 ml)  
3
1
Cornstarch  
4
2
cup + 1 tablespoon (140 ml)  
1
Potato starch  
4
2 tablespoons (30 ml)  
3
1
Chopped walnuts  
Xanthan gum  
4
cup (175 ml)  
2  
cup+ 1 tablespoon (140 ml)  
1
2 ⁄4 teaspoons (11 ml)  
2 teaspoons (10 ml)  
1
Gelatin  
1 ⁄4 teaspoons (6 ml)  
1 teaspoon (5 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
Place the milk, butter, molasses, eggs and cider vinegar in the bread pan fitted with the kneading paddle. Stir the remaining ingredients together, except for  
the yeast, in a separate mixing bowl to incorporate and then add to the bread pan. Add the yeast to the bread pan last. Place the bread pan in the  
CuisinartConvection Bread Maker. Press Menu button and Select Gluten Free. Select dough size. Press Start to mix, knead, rise and bake. While the  
dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is completed, remove bread from  
machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 98 (33% from fat) • carb. 15g • pro. 3g • fat 4g • sat. fat 1g • chol. 14mg • sod. 161mg • calc. 45mg • fiber 2g  
67  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Gluten-Free Nut and Seed Bread  
Gluten-Free Cycle / Delay Start Timer - No  
1
Ingredients  
Lowfat milk, 80°90°F (27°32°C)  
Large – 2 pounds  
1 ⁄4 cups (425 ml)  
Medium – 1 ⁄2 pounds  
3
1
1 ⁄3 cups (325 ml)  
1
Unsalted butter, 2-inch (1 cm) pieces at room temperature  
4 tablespoons (60 ml)  
4 tablespoons (60 ml)  
2
3 tablespoons (45 ml)  
3 tablespoons (45 ml)  
Molasses  
Eggs, large, at room temperature*  
Cider vinegar  
Salt  
1
3
1 teaspoon (5 ml)  
2 teaspoons (10 ml)  
4
teaspoon (4 ml)  
1
1 ⁄2 teaspoons (7 ml)  
1
Garfava flour  
Tapioca flour  
Sorghum flour  
Cornstarch  
1 ⁄3 cups (325 ml)  
1 cup (250 ml)  
3
1 cup (250 ml)  
4
cup (175 ml)  
2
1
3
cup (150 ml)  
cups (175 ml)  
cup (50 ml)  
2
cup (125 ml)  
3
1
4
2
cup + 1 tablespoon (140 ml)  
1
Potato starch  
4
2 tablespoons (30 ml)  
3
1
Mixed chopped nuts + seeds (walnuts,  
pecans, sunflower seeds, pumpkin seeds)  
4
cup (175 ml)  
2
cup + 1 tablespoon (140 ml)  
1
Currants  
4
cup (50 ml)  
2 tablespoons (30 ml)  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
Xanthan gum  
2 ⁄4 teaspoons (11 ml)  
1
Gelatin  
1 ⁄4 teaspoons (6 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
Add the milk, butter, molasses, eggs and cider vinegar to the bread pan fitted with the kneading paddle. Stir the remaining ingredients together, except for  
the yeast, in a separate mixing bowl to incorporate and then add to the bread pan. Add the yeast to the bread pan last. Place the bread pan in the  
Cuisinart™ Convection Bread Maker. Press Menu and select Gluten Free. Select dough size. Press Start to mix, knead, rise and bake. While the dough is  
kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is completed, remove bread from machine  
and transfer to wire rack to cool. Bread slices best when allowed to cool.  
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 105 (34% from fat) • carb. 15g • pro. 3g • fat 4g • sat. fat 1g • chol. 14mg • sod. 161mg • calc. 46mg • fiber 2g  
68  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Gluten-Free Rye Bread  
Gluten-Free Cycle / Delay Start Timer - No  
1
Ingredients  
Lowfat milk, 80°90°F (27°32°C)  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
1
2 cups (500 ml)  
1 ⁄2 cups (375 ml)  
1
Unsalted butter, 2-inch (1 cm) pieces at room temperature  
4 tablespoons (60 ml)  
2
3 tablespoons (45 ml)  
Eggs, large, at room temperature*  
Cider vinegar  
2
3
1 teaspoon (5 ml)  
1 teaspoon (5 ml)  
2 teaspoons (10 ml)  
1 cup (250 ml)  
4
teaspoon (4 ml)  
teaspoon (4 ml)  
3
Orange zest  
4
1
Salt  
1 ⁄2 teaspoons (7 ml)  
3
Brown rice flour  
Garfava flour  
4
cup (175 ml)  
cup (175 ml)  
cup (75 ml)  
cup (75 ml)  
cup (75 ml)  
3
1 cup (250 ml)  
4
1
1
Cornstarch  
2
cup (125 ml)  
cup (125 ml)  
cup (125 ml)  
cup (50 ml)  
cup (50 ml)  
3
1
1
Potato starch  
2
3
1
1
Sorghum flour  
2
3
1
Quinoa flour  
4
2 tablespoons (30 ml)  
2 tablespoons (30 ml)  
1
Brown sugar, packed  
Caraway seeds  
Xanthan gum  
4
1
5 teaspoons (25 ml)  
1 ⁄2 tablespoons (22 ml)  
1
2 ⁄2 teaspoons (12 ml)  
2 teaspoons (10 ml)  
3
1
Gelatin  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄  
4
teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
Add the milk, butter, eggs and cider vinegar to the bread pan fitted with the kneading paddle. Stir the remaining ingredients together, except for the yeast,  
in a separate mixing bowl to incorporate and then add to the bread pan. Add the yeast to the bread pan last. Place the bread pan in the Cuisinart™  
Convection Bread Maker. Press Menu and select Gluten Free. Select dough size. Press Start to mix, knead, rise and bake. While the dough is kneading,  
scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is completed, remove from bread pan and place on  
wire rack to cool completely for best slicing results.  
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 87 (26% from fat) • carb. 13g • pro. 3g • fat 3g • sat. fat 1g • chol. 23mg • sod. 163mg • calc. 29mg • fiber 2g  
69  
Download from Www.Somanuals.com. All Manuals Search And Download.  
French Bread Baguettes  
Dough /Pizza Dough Cycle  
Delay Start Timer – Yes  
1
Large – 2 pounds  
(3 loaves)  
Medium – 1 ⁄2 pounds  
(2 loaves)  
Small – 1 pound  
Ingredients  
Water, 80°90°F (27°32°C)  
(1 or 2 loaves)  
1
1
3
1 ⁄2 cups (375 ml)  
1 ⁄8 cups (275 ml)  
4
cup (175 ml)  
1
Salt  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
4 cups (1 L)  
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
3
1
Granulated sugar  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
Bread flour  
3 cups (750 ml)  
2 cups (500 ml)  
1
Wheat germ  
3 tablespoons (45 ml)  
2 tablespoons (30 ml)  
1 ⁄2 tablespoons (22 ml)  
1
3
1
Yeast, active dry, instant or bread machine  
Cornmeal for dusting baguettes  
2 ⁄  
4
teaspoons (11 ml)  
1 ⁄4 teaspoons (9 ml)  
1 ⁄4 teaspoons (6 ml)  
pinch  
pinch  
pinch  
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle and place in CuisinartConvection Bread Maker. Press Menu and  
select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is completed, remove dough, punch to deflate and let rest  
10 minutes.  
Divide dough into appropriate number of equal pieces, depending upon size prepared. Shape each piece of dough into a long narrow baguette and place  
on a baking sheet that has been dusted with cornmeal. Cover loosely with plastic wrap and let rise 30 to 40 minutes. While baguettes rise, place a pan of  
hot water on the bottom rack of the oven and preheat oven to 425°F (220°C).  
1
Dust dough gently with additional flour. Make 4 diagonal slashes in each loaf about 4-inch (0.5 cm) deep using a serrated knife. Bake bread in preheated  
oven 25 to 30 minutes until browned and hollow-sounding when tapped. When cycle is completed, remove bread from machine and transfer to wire rack to  
cool. Bread slices best when allowed to cool.  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 72 (3% from fat) • carb. 15g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 177mg • calc. 4mg • fiber 1g  
70  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Bread-Machine Brioche  
Dough/Pizza Dough Cycle  
Delay Start Timer – No  
1
Ingredients  
Milk, regular or lowfat, 80°90°F (27°32°C)  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
1
1
1
2
cup (125 ml)  
3
cup (75 ml)  
4
cup (50 ml)  
Eggs, large, at room temperature*  
4
3
2
1
Unsalted butter, cut in 2-inch pieces,  
8 tablespoons (120 ml)  
6 tablespoons (90 ml)  
4 tablespoons (60 ml)  
at room temperature  
Granulated sugar  
Powdered milk  
Salt  
1
2 tablespoons (30 ml)  
2 tablespoons (30 ml)  
1 ⁄2 tablespoons (22 ml)  
1 tablespoon (15 ml)  
1
1 ⁄2 tablespoons (22 ml)  
1 tablespoon (15 ml)  
1
3
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
3
3
3
Bread flour  
3 ⁄4 cups (925 ml)  
2 ⁄4 cups  
1 ⁄4 cups  
+ 1 tablespoon (690 ml)  
+ 2 tablespoons (455 ml)  
1
1
Yeast, active dry, instant or bread machine  
3 teaspoons (15 ml)  
2 ⁄4 teaspoons (11 ml)  
1 ⁄2 teaspoons (7 ml)  
Egg wash – 1 large egg beaten with 1 tablespoon (15 ml) water  
Place the milk, eggs, butter, sugar, powdered milk, salt, bread flour, and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Place  
the bread pan in the CuisinartConvection Bread Maker. Press Menu and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and  
rise. This dough is very soft; it is recommended to scrape the bowl after 10 minutes of kneading to ensure even distribution and mixing of ingredients.  
When dough cycle is completed, remove dough, punch to deflate and transfer to a well-buttered bowl. Cover with plastic wrap and refrigerate for 1 hour.  
1
Deflate dough and divide into the number and size brioches desired. For 1 or 112 -pound brioche, remove 6 of the dough. Shape the larger piece into a ball  
and press into a buttered 6-inch (15 cm) brioche mold. Press a hole in the centre about 1 inch (2 cm) deep. Shape the smaller piece into a ball and place in  
1
the centre hole. For individual brioches, follow the same shaping directions, and place in 2 -cup (125 ml) brioche molds. Cover loosely with plastic wrap and  
let rise in a warm (90°F/32°C), draft-free place about 45 minutes. Preheat oven to 350°F (180°C).  
Brush brioche(s) with egg wash. Bake in preheated oven for 15 to 20 minutes for individual brioches, and about 20 to 30 minutes for larger brioches, until  
rich golden in colour and hollow-sounding when tapped. Remove from pans and transfer to wire rack to cool. Bread slices best when allowed to cool.  
*Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.  
Nutritional information per serving [one 2-ounce brioche (56 g)]:  
Calories 198 (35% from fat) • carb. 26g • pro. 6g • fat 8g • sat. fat 4g • chol. 69mg • sod. 222mg • calc. 36mg • fiber 1g  
71  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Cheddar Breadsticks  
Dough /Pizza Dough Cycle  
Delay Start Timer- yes  
Ingredients  
Water, 80°90°F (27°32°C)  
Large – 40-45 sticks  
1 cup (250 ml)  
Medium – 30 sticks  
Small – 25 sticks  
3
1
4
cup (175 ml)  
2
cup (125 ml)  
1
1
Olive oil  
6 tablespoons (90 ml)  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
3
cup (75 ml)  
4
cup (50 ml)  
1
3
Salt  
1 ⁄2 teaspoons (7 ml)  
4
teaspoon (4 ml)  
teaspoon (2 ml)  
1
1
Granulated sugar  
2
teaspoon (2 ml)  
2
3
1
Bread flour  
3 ⁄4 cups (925 ml)  
3 cups (750 ml)  
1 cup (250 ml)  
2 ⁄4 cups (550 ml)  
1
3
Shredded Cheddar cheese  
Paprika  
1 ⁄4 cups (300 ml)  
4
cup (175 ml)  
1
3
1 ⁄4 teaspoons (6 ml)  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
2 teaspoons (10 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is completed, remove dough from machine  
and transfer to a lightly floured surface. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.  
1
Roll the dough out into a rectangle, 4-inch (0.5 cm) thick, 10 inches (25 cm) long and between 16” (40 cm) and 24” (60 cm) inches wide, depending on the  
1
dough size. Roll the rectangle so that its width runs from left to right. With a pizza cutter or sharp knife, cut strips that are each 2-inch (1 cm) wide. Twist  
each strip so it resembles a cheese straw. Place on parchment-lined baking sheet and cover with plastic and allow to rest for about 30 minutes. Once  
breadsticks have rested, brush with olive oil and bake until golden – about 15 to 20 minutes. Transfer to a wire rack to cool slightly and serve.  
Nutritional information per breadstick:  
Calories 83 (36% from fat) • carb. 10g • pro. 3g • fat 3g • sat. fat 0g • chol. 2mg • sod. 136mg • calc. 29mg • fiber 0g  
72  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Sweet Potato Cloverleaf Rolls  
Dough/Pizza Dough Cycle  
Delay Start Timer - No  
1
Ingredients  
2 lbs. Dough – 18 rolls  
1 ⁄2 lbs. Dough – 12 rolls  
1 lb. Dough – 8 rolls  
Sweet potato, peeled and cubed mashed)  
12–14 ounces (336g – 392g)  
[1 cup (250 ml) mashed]  
8–10 ounces (224g – 280g)  
[ ⁄4 cup (175 ml) mashed]  
6–8 ounces (168g – 224g)  
[ ⁄2 cup (125 ml) mashed]  
3
1
Reserved cooking water from sweet potatoes  
Nonfat dry milk  
1
1
1
2
cup (125 ml)  
cup (50 ml)  
cup (50 ml)  
3  
cup (75 ml)  
4  
cup (50 ml)  
1
Brown sugar, firmly packed  
4
3 tablespoons (45 ml)  
3 tablespoons (45 ml)  
2 tablespoons (30 ml)  
2 tablespoons (30 ml)  
1
Unsalted butter, at room temperature,  
4
1
cut in 4-inch pieces  
1
3
Kosher or sea salt  
1 ⁄4 teaspoons (6 ml)  
4 cups (1 L)  
1 teaspoon (5 ml)  
3 cups (750 ml)  
4  
teaspoon (4 ml)  
Bread flour  
2 cups (500 ml)  
Yeast, active dry, instant or bread machine  
Cooking spray  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
Milk for brushing tops of rolls  
Place the cubed sweet potatoes in a saucepan with water to cover by 1 inch (2 cm). Bring to a boil, then reduce heat and simmer until potatoes are tender,  
1
about 15 to 20 minutes. Drain, reserving cooking water. Measure out necessary amount of reserved cooking water for size of recipe being prepared: 2 cup  
1
1
(125 ml) – 3 cup (75 ml) – 4 cup (50 ml) and let cool to 90°F (32°C). Mash sweet potatoes and measure out necessary amount for size recipe being  
3
1
prepared: 1 cup (250 ml) – 4 cup (175 ml) – 2 cup (125 ml).  
Place measured mashed sweet potatoes, measured cooking liquid, nonfat dry milk, brown sugar, butter, salt, bread flour and yeast in baking pan fitted with  
kneading paddle. Press Menu and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When dough is ready, remove from  
baking pan and deflate. Divide into 18 – 12 – 9 equal portions, depending on size recipe prepared. Lightly coat regular muffin tin (18-hole, 12-hole, 9-hole)  
with cooking spray. Divide each dough ball into 3 equal portions. Roll each piece into a small ball. Arrange 3 small dough balls in each muffin cup. Cover  
with plastic wrap and let rise until doubled, about 30 to 40 minutes. Preheat oven to 375°F (190°C). When rolls have doubled in size, brush tops with milk.  
Bake in preheated oven for 20 to 25 minutes, until lightly browned and hollow-sounding when tapped. Remove from muffin tins and serve warm. May be  
made ahead and reheated to serve.  
Nutritional information per roll:  
Calories 199 (16% from fat) • carb. 36g • pro. 6g • fat 3g • sat. fat 2g • chol. 8mg • sod. 223mg • calc. 55mg • fiber 2g  
73  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Molasses Whole Wheat Rolls with Currants and Pecans  
Dough /Pizza Dough Cycle  
Delay Start Timer - No  
1
Ingredients  
Milk, lowfat  
2 lbs. Dough – 16 rolls  
1 ⁄2 lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls  
1
1
2
cup  
2  
cup (125 ml)  
7 tablespoons (105 ml)  
+ 2 tablespoons (155 ml)  
1
1
Water, 80°90°F (27°32°C)  
2  
cup  
2  
cup (125 ml)  
7 tablespoons (105 ml)  
+ 2 tablespoons (155 ml)  
1
1
Butter, ⁄2-inch (1 cm)  
1 ⁄2 tablespoons (22 ml)  
1 tablespoon (15 ml)  
1 tablespoon (15 ml)  
pieces at room temperature  
3
1
Salt  
1 teaspoon (5 ml)  
2 tablespoons (30 ml)  
2 cups (500 ml)  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
1
Molasses  
1 ⁄2 tablespoons (22 ml)  
1 tablespoon (15 ml)  
1
Whole wheat flour  
Bread flour  
1 ⁄2 cups (375 ml)  
1 cup (250 ml)  
1
1
2 cups (500 ml)  
1 ⁄2 cups (375 ml)  
1 ⁄  
4
cups (300 ml)  
1
1
Currants  
2
cup + 2 tablespoons (155 ml)  
cup + 2 tablespoons (155 ml)  
2
cup (125 ml)  
cup (125 ml)  
6 tablespoons (90 ml)  
6 tablespoons (90 ml)  
2 teaspoons (10 ml)  
1
1
Chopped pecans  
2
2
1
1
Yeast, active dry,  
2 ⁄  
4
teaspoons (11 ml)  
2 ⁄ teaspoons (11 ml)  
4
instant or bread machine  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is completed, remove dough from machine  
and transfer to a lightly floured surface. Preheat oven to 350°F (180°C). Divide the dough into the number of pieces that the recipe size indicates. Roll  
each piece into an oval and place on a baking sheet lined with parchment paper and cover with plastic. Allow to rest for about 30 minutes until the rolls  
have about doubled in size. Once rolls have doubled, snip 2–3 vents along top of each roll with sharp scissors and dust with whole wheat flour. Bake in  
preheated oven for about 20 to 25 minutes, until they are a dark golden. Once finished, transfer rolls to a wire cooling rack.  
Nutritional information per roll:  
Calories 181 (23% from fat) • carb. 31g • pro. 5g • fat 5g • sat. fat 1g • chol. 3mg • sod. 156mg • calc. 45mg • fiber 3g  
74  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Pizza Dough  
Dough/Pizza Dough Cycle  
Delay Start Timer - Yes  
1
Ingredients  
Water, 80°90°F (27°32°C)  
Large – 2 pounds  
1 ⁄3 cups (325 ml)  
Medium – 1 ⁄2 pounds  
1 cup (250 ml)  
Small – 1 pound  
1
2
3
cup (150 ml)  
3
1
Honey or sugar  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
1
Salt (sea or kosher)  
Extra virgin olive oil  
Bread flour*  
2 teaspoons (10 ml)  
2 tablespoons (30 ml)  
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
1
1 ⁄2 tablespoons (22 ml)  
1 tablespoon (15 ml)  
1
2
3
3 ⁄4 cups (800 ml)  
2 ⁄3 cups (650 ml)  
1 ⁄4 cups (425 ml)  
3
Whole wheat flour*  
4
cup (175 ml)  
9 tablespoons (135 ml)  
6 tablespoons (90 ml)  
1
3
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
1 ⁄4 teaspoons (9 ml)  
1 ⁄4 teaspoons (6 ml)  
Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker. Select Dough/  
Pizza Dough. Select dough size. Press Start to mix, knead and rise. When Dough Cycle is completed, deflate dough and use to make your favourite pizza.  
* May use all types of bread flour rather than using part whole wheat flour.  
Nutritional information per serving [1 ounce (28g)]:  
Calories 73 (14% from fat) • carb. 13g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 147mg • calc. 4mg • fiber 1g  
75  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Herb Focaccia  
Dough /Pizza Dough Cycle / Delay Start Timer - Yes  
1
Ingredients for crust  
Water, 80°90°F (27°32°C)  
Extra virgin olive oil  
Italian herb blend  
Large – 2 pounds  
1 ⁄2 cups (375 ml)  
Medium – 1 ⁄2 pounds  
1 ⁄8  
Small – 1 pound  
1
1
3
cups (275 ml)  
4  
cup (175 ml)  
1
3 tablespoons (45 ml)  
1 tablespoon (15 ml)  
2 tablespoons + 1 teaspoon (35 ml)  
1 ⁄2 tablespoons (25 ml)  
1
1
2 ⁄  
4
teaspoons (11 ml)  
1 ⁄2 teaspoons (7 ml)  
1
Salt  
2 teaspoons (10 ml)  
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
1
1
Bread flour  
4 ⁄  
4
cups (1.06 L)  
3 cups + 3 tablespoons (795 ml)  
2 ⁄8 cups (525 ml)  
1
Yeast, active dry, instant or bread machine  
2 teaspoons (10 ml)  
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is completed remove dough from pan, punch to deflate and  
let rest 10 minutes before continuing.  
Ingredients for topping  
15x10-inch focaccia  
(30 cm x 20 cm)  
12x8-inch focaccia  
(24 cm x 16 cm)  
8x6-inch focaccia  
(16 cm x 12 cm)  
Extra virgin olive oil  
4 tablespoons (60 ml)  
3 tablespoons (45 ml)  
2 tablespoons (30 ml)  
3
1
Coarse kosher or sea salt  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
cup (75 ml)  
2
teaspoon (2 ml)  
cup (50 ml)  
1
1
1
Freshly grated Asiago, Parmesan  
or Grana Padano® cheese  
2
cup (125 ml)  
3
4
1
1
4
Chopped fresh herbs (parsley, basil,  
3
cup (75 ml)  
cup (50 ml)  
3 tablespoons (45 ml)  
oregano, thyme, marjoram) – loosely packed  
Brush a jelly-roll pan with olive oil and sprinkle with cornmeal. After dough has rested, roll out on a lightly floured surface to the appropriate size and place  
on prepared pan. Cover loosely with plastic wrap and let rise in a warm place until about doubled in size, about 40 to 50 minutes.  
1
Preheat oven to 450°F (235°C). With oiled fingertips, press indentations into the dough about 1 inch (2.5 cm) apart and 2-inch (1 cm) deep. Drizzle with  
olive oil. Sprinkle evenly with salt, cheese and herbs. Place in preheated oven and bake until deep golden and puffed with a crispy crust, about 10 to 20  
minutes, depending on size.  
Nutritional information per serving [1 ounce (28g)]:  
Calories 99 (34% from fat) • carb. 13g • pro. 3g • fat 4g • sat. fat 1g • chol. 1mg • sod. 213mg • calc. 23mg • fiber 0mg  
76  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Soft Pretzels  
Dough/Pizza Dough Cycle  
Delay Start Timer - Yes  
Ingredients  
Water, 80°90°F (27°32°C)  
Salt  
Large – 16 pretzels  
1 ⁄4 cups (300 ml)  
Medium – 12 pretzels  
1 cup (250 ml)  
Small – 8 pretzels  
1
3
4  
cup (175 ml)  
1
1 tablespoon  
2 teaspoons (10 ml)  
1 ⁄2 teaspoons (7 ml)  
1
+ ⁄4 cup (65 ml)  
1
Brown sugar, firmly packed  
Bread flour  
1 tablespoon  
+ 1 teaspoon (65 ml)  
1 tablespoon (15 ml)  
2 ⁄2 teaspoons (12 ml)  
1
4 cups (1 L)  
3 ⁄4 cups (800 ml)  
2 cups  
+ 6 tablespoons (590 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
2 teaspoons (10 ml)  
2 cups (500 ml)  
Water  
2 cups (500 ml)  
2 cups (500 ml)  
Baking soda  
2 tablespoons (30 ml)  
2 tablespoons (30 ml)  
2 tablespoons (30 ml)  
Place the water, salt, brown sugar, 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. Place the bread pan in the Cuisinart™ Convection Bread Maker. Press Menu and select Dough/Pizza Dough. Select dough size. Press  
Start to mix, knead and rise. When cycle is completed, remove dough from machine and transfer to a floured surface. Divide dough into equal pieces  
according to the specific recipe size. Roll each ball into a thin rope. Twist dough into a pretzel shape and place on a baking sheet lined with parchment  
paper. Cover with plastic and allow pretzels to rest for about 20 to 30 minutes.  
Place 2 inches of water in a wide 512 quart (5.2 L) sauté pan and bring to a boil. Preheat oven to 425°F (220°C). Place the 2 cups (500 ml) of water and  
baking soda in a small bowl, stir and reserve. Once pretzels have rested and water comes to a boil, carefully slide pretzels into the boiling water one at a  
time,  
flipping each after 112 minutes. Boil for 3 minutes total. Allow pretzels to drain on a wire cooling rack. Dip each pretzel into the stirred baking soda solution  
and place back on parchment-lined baking sheet. Bake in the oven until dark and golden, approximately 15 to 20 minutes. When pretzels are finished,  
transfer to a wire cooling rack.  
Nutritional information per 2-ounce (56 g) pretzel:  
Calories 141 (4% from fat) • carb. 28g • pro. 5g • fat 1g • sat. fat 0g • chol. 0mg • sod. 939mg • calc. 8mg • fiber 1g  
77  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Whole Wheat Kalamata Bread  
Dough /Pizza Dough Cycle / Delay Start Timer - No  
1
Ingredients  
Milk, 80°90°F (27°32°C)  
Water, 80°90°F (27°32°C)  
Olive oil  
2 lbs. Dough – 16 rolls  
1 ⁄2 lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls  
1
1
2  
cup + 2 tablespoons (155 ml)  
2  
cup (125 ml)  
6 tablespoons (90 ml)  
1
1
7 ⁄2 tablespoons (112 ml)  
6 tablespoons (90 ml)  
4 ⁄2 tablespoons (67 ml)  
1
1 ⁄2 tablespoons (22 ml)  
1 tablespoon (15 ml)  
1 tablespoon (15 ml)  
3
1
Salt  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
Granulated sugar  
1 tablespoon  
1 tablespoon (15 ml)  
2 teaspoons (10 ml)  
+ 1 teaspoon (20 ml)  
1
Whole wheat flour  
2 cups (500 ml)  
1 ⁄2 cups (375 ml)  
1 cup (250 ml)  
1
1
Bread flour  
2 cups (500 ml)  
1 ⁄2 cups (375 ml)  
1 ⁄  
4
cups (300 ml)  
1
1
Kalamata olives, pitted and chopped  
Herbes de Provence  
2
cup + 2 tablespoons (155 ml)  
2  
cup (125 ml)  
6 tablespoons (90 ml)  
1
3
1 ⁄4 teaspoons (6 ml)  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄  
4
teaspoons (11 ml)  
2 teaspoons (10 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and Select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise.  
When cycle is completed, remove dough from machine and transfer to a lightly floured surface. Preheat oven to 350°F (180°C). Divide the dough into the  
number of pieces that the recipe size indicates. Roll each piece into an oval and place on a baking sheet lined with parchment paper and cover with plastic.  
Allow to rest for about 30 minutes until the rolls have about doubled in size. Once rolls have doubled, 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. Once finished, transfer rolls to a  
wire cooling rack.  
Note: This recipe can also be shaped into large oval loaves. Follow the same directions for the rolls but shape the dough into one large oval-shaped loaf. If  
you are using the 2-lb. recipe, divide the dough into two equal pieces and shape each loaf. Place on baking sheet lined with parchment and wrap the  
loaf/loaves in plastic. Allow to rest for 30 minutes, until the loaf has doubled in size. When loaf is ready, slash the top diagonally 3 times across the top.  
Bake in preheated 350°F (180°C) oven for approximately 25 to 30 minutes until it is dark golden and sounds hollow when rapped on the bottom. Once  
finished, remove from pan and transfer to wire rack to cool. Bread slices best when allowed to cool.  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 83 (28% from fat) • carb. 13g • pro. 2g • fat 3g • sat. fat 0g • chol. 0mg • sod. 232mg • calc. 15mg • fiber 1g  
78  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Garlic, Herb, and Cheese Knots  
Dough/ Pizza Dough Cycle  
Delay Start Timer - No  
1
Ingredients  
2 lbs. Dough – 16 rolls 1 ⁄2 lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls  
Garlic, chopped  
Italian herb seasoning blend  
Water  
2 cloves  
2 cloves  
2 cloves  
2 teaspoons (10 ml)  
2 teaspoons (10 ml)  
1 cup (250 ml)  
2 teaspoons (10 ml)  
1
3
1 ⁄3 cups (325 ml)  
4
cup (175 ml)  
1
Olive oil, divided  
2 tablespoons  
1 ⁄2 tablespoons  
1 tablespoon  
+ 1 tablespoon (45 ml)  
+ 1 tablespoon (37 ml)  
+ 1 teaspoon (20 ml)  
1
3
Salt  
1 ⁄4 teaspoons (6 ml)  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
1
Bread flour  
4 cups (1 L)  
3 cups (750 ml)  
2 ⁄ cups (550 ml)  
4
1
1
Dry powdered milk  
3
cup (75 ml)  
cup (50 ml)  
4  
cup (50 ml)  
2 tablespoons (30 ml)  
1
1
Potato flakes  
4
2 tablespoons (30 ml)  
1 ⁄2 tablespoons (22 ml)  
1
Asiago cheese, grated  
Yeast, active dry, instant or bread machine  
2 ounces (56 g)  
1 ⁄2 ounce (42 g)  
1 ounce (28 g)  
1
3
2 ⁄4 teaspoons (11 ml)  
2 teaspoons (10 ml)  
1 ⁄  
4
teaspoons (9 ml)  
In a small bowl combine the chopped garlic, Italian herbs, and 1 tablespoon (15 ml) of olive oil and mix well. Cover with plastic and reserve.  
Place the remaining ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection  
Bread Maker. Press Menu and select the Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise.  
When cycle is completed, remove dough from machine and transfer to a lightly floured surface. Preheat oven to 350°F (180°C). Divide the dough into the  
number of pieces that the recipe size indicates. Roll each into a 10-inch (20 cm) rope and shape into a knot. Place on parchment-lined baking sheet, cover  
lightly with plastic wrap and allow to rest for approximately 30 minutes. Bake in preheated oven for 15 to 18 minutes until lightly browned. Brush hot knots  
lightly with reserved herb/olive oil mixture; let cool 5 to 10 minutes before serving.  
Nutritional information per roll:  
Calories 213 (22% from fat) • carb. 35g • pro. 6g • fat 5g • sat. fat 1g • chol. 5mg • sod. 312mg • calc. 78mg • fiber 1g  
79  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Onion Rye Rolls  
Dough/ Pizza Dough Cycle  
Delay Start Timer - No  
1
Ingredients  
Buttermilk  
2 lbs. Dough – 16 rolls 1 ⁄2 lbs. Dough – 12 rolls  
1 lb. Dough – 8-10 rolls  
6 tablespoons (90 ml)  
3
4
cup (175 ml)  
9 tablespoons (135 ml)  
1
1
Water, 80°90°F (27°32°C)  
Molasses  
2
cup (125 ml)  
6 tablespoons (90 ml)  
4  
cup (50 ml)  
1
2 ⁄2 tablespoons (37 ml)  
2 tablespoons (30 ml)  
4 teaspoons (20 ml)  
1
1
1
Vegetable oil  
1 ⁄2 tablespoons (22 ml)  
1 tablespoon + 2 teaspoon (17 ml) 2 ⁄2 teaspoons (12 ml)  
1
3
Salt  
1 ⁄2 teaspoons (7 ml)  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
cup (50 ml)  
1
1
1
Finely chopped onions, patted dry  
Bread flour  
2
cup (125 ml)  
3
cup (75 ml)  
4
1
1
1
2 ⁄2 cups (625 ml)  
1 ⁄2 cups + 2 tablespoons (405 ml)  
1 ⁄  
4
cups (300 ml)  
3
1
Rye flour  
1 cup (250 ml)  
4
cup (175 ml)  
cup (50 ml)  
cup (50 ml)  
2  
cup (125 ml)  
1
1
Rye flakes (rye cereal)  
Potato starch  
3
cup (75 ml)  
cup (75 ml)  
4
3 tablespoons (45 ml)  
1
1
3
4
3 tablespoons (45 ml)  
1
3
1
Yeast, active dry, instant or bread machine  
Caraway seeds  
2 ⁄4 teaspoons (11 ml)  
1 ⁄4 teaspoons (9 ml)  
1 ⁄  
4
teaspoons (6 ml)  
teaspoons (11 ml)  
1
1
1 ⁄2 tablespoons (22 ml)  
1 tablespoon + 1 teaspoon (20 ml) 2 ⁄  
4
1
1
Vital gluten flour  
1 tablespoon (15 ml)  
2 ⁄4 teaspoons (11 ml)  
1 ⁄2 teaspoons (7 ml)  
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle and place in the CuisinartConvection Bread Maker. Press Menu  
and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is completed, remove dough from machine and transfer  
to a lightly floured surface. Dough will be sticky. With floured hands, knead dough lightly until no longer sticky, adding flour as necessary. Divide dough into  
16 –12 – 8 equal pieces. Let rest 5 minutes.  
Line baking sheets with parchment paper. With well-floured hands, roll each small piece of dough into a ball, then shape into a round about 3 inches in  
diameter. Arrange evenly spaced on baking sheet. Cover with plastic wrap and let rise until light and about doubled in size, about 30 to 40 minutes.  
1
Preheat oven to 400°F (200°C). Dust rolls with flour and cut 2 parallel or crossed slashes into each roll, about 4-inch deep. Bake rolls for 20 to 25 minutes,  
until browned and crusty. Transfer to a rack to cool completely before serving. These rolls are best when allowed to cool completely, but may be reheated to  
serve warm. They are very good when sliced to make a sandwich or as a burger bun.  
Nutritional information per roll:  
Calories 174 (31% from fat) • carb. 26g • pro. 4g • fat 6g • sat. fat 3g • chol. 37mg • sod. 267mg • calc. 23mg • fiber 1g  
80  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Peanut Butter and Chocolate Rolls  
Dough/Pizza Dough Cycle  
Delay Start Timer – Not recommended (can substitute dry milk; see Tips and Hints, page 15 of Instructions)  
Ingredients  
16 rolls  
1 cup (250 ml)  
12 rolls  
8 rolls  
3
1
Lowfat milk, 80°90°F (27°32°C)  
Peanut butter, crunchy or creamy  
Brown sugar, packed  
4  
cup (175 ml)  
2  
cup (125 ml)  
1
1
1
2
cup (125 ml)  
3
cup (75 ml)  
3
cup (75 ml)  
1
3 tablespoons (45 ml)  
2 tablespoons  
1 ⁄2 tablespoons  
+ 1 teaspoon (35 ml)  
(22 ml)  
1
3
1
Salt  
2
teaspoon (2 ml)  
8
teaspoon (2 ml)  
4
teaspoon (1 ml)  
3
Bread flour  
2 ⁄4 cups (675 ml)  
2 cups (500 ml)  
1 cup  
+ 6 tablespoons (340 ml)  
1
3
1
Yeast, active dry, instant or bread machine  
Semisweet chocolate morsels  
2 ⁄4 teaspoons (11 ml)  
1 ⁄4 teaspoons (9 ml)  
1 ⁄8 teaspoons (5.5 ml)  
3
1
1 cup (250 ml)  
4
cup (175 ml)  
2
cup (125 ml)  
Place milk, peanut butter, brown sugar, salt, bread flour, and yeast in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart™  
Convection Bread Maker. Press Menu and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is completed,  
remove dough and punch to deflate. Let rest 10 minutes.  
3
Divide dough into 16 –12 – 8 equal portions. Shape into balls, then flatten to 4-inch-thick (2 cm) rounds. Arrange on parchment-lined baking sheets  
equally spaced, no closer than 1 inch (2.5 cm) apart. Cover with plastic wrap and let rise until nearly doubled, about 35 to 45 minutes. Preheat oven to  
375°F (190°C).  
Bake rolls until browned and hollow-sounding when tapped, about 25 minutes. Let cool 15 to 20 minutes on a rack before serving – they are very tempting  
just out of the oven, but the chocolate morsels may be hot enough to cause a burn.  
Nutritional information per serving (one roll):  
Calories 219 (34% from fat) • carb. 31g • pro. 5g • fat 8g • sat. fat 3g • chol. 1mg • sod. 80mg • calc. 27mg • fiber 3g  
81  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Cinnamon Swirl Rolls  
Dough / Pizza Dough Cycle  
Delay Start Timer – No (contains raw eggs and fresh milk)  
Ingredients  
Lowfat milk, warmed to 80°90°F (27°32°C)  
24 cinnamon swirl rolls 18 cinnamon swirl rolls  
12 cinnamon swirl rolls  
2
1
1
3
cup (150 ml)  
2  
cup (125 ml)  
3
cup (75 ml)  
Eggs, large, at room temperature*  
3
2
1
1
Unsalted butter, cut in 2-inch  
6 tablespoons (90 ml)  
4 tablespoons (60 ml)  
3 tablespoons (45 ml)  
pieces, at room temperature  
1
1
1
Granulated sugar  
2
cup (125 ml)  
3
cup (75 ml)  
4
cup (50 ml)  
3
1
Salt  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
teaspoon (4 ml)  
1
1
3
Vanilla extract  
1 ⁄2 teaspoons (7 ml)  
1 ⁄8 teaspoons (5.5 ml)  
4
Bread flour  
4 cups (1 L)  
3 cups (750 ml)  
2 cups (500 ml)  
2
1
1
Cornstarch  
3
cup (150 ml)  
3
cup (75 ml)  
3
cup (75 ml)  
1
3
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
1 ⁄4 teaspoons (9 ml)  
1 ⁄ teaspoons (5.5 ml)  
8
* 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  
24 cinnamon swirl rolls 18 cinnamon swirl rolls  
12 cinnamon swirl rolls  
1
1
1
Brown sugar, packed  
Granulated sugar  
Cinnamon  
2
cup (125 ml)  
cup (50 ml)  
3
cup (75 ml)  
4  
cup (50 ml)  
1
4
3 tablespoons (45 ml)  
2 tablespoons (30 ml)  
1
2 ⁄2 tablespoons (37 ml)  
1 tablespoon  
+ 2 ⁄2 teaspoons (27 ml)  
1 tablespoon  
+ 1 teaspoon (20 ml)  
1
Butter, unsalted, melted  
4 tablespoons (60 ml)  
3 tablespoons (45 ml)  
2 tablespoons (30 ml)  
Place the milk, eggs, unsalted butter, granulated sugar, salt, vanilla, flour, cornstarch, and yeast in the bread pan fitted with the kneading paddle. Place the  
bread pan in the CuisinartConvection Bread Maker. Select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is  
82  
Download from Www.Somanuals.com. All Manuals Search And Download.  
completed remove dough and punch to deflate. For large and medium recipes, divide into 2 equal portions. Let rest 10 minutes. Place the filling ingredients  
in a small bowl and stir with a whisk until well blended; reserve. Lightly coat 2 ten-inch (25 cm) round/2 nine-inch (22 cm) round/1 ten-inch (25 cm) round  
cake pan(s) with cooking spray and reserve.  
1
Roll the dough out into rectangles 12 inches (30 cm) wide and 2-inch (1 cm) thick. Brush each rectangle with melted butter to within one inch of one long  
side and to the ends of the other 3 sides, and sprinkle evenly with sugar/cinnamon mixture. Roll as for a jelly roll, ending with the unbuttered side. Pinch  
along long side to seal. Cut with a serrated knife into 12/9/12 equal portions. Arrange in prepared pans, cover with plastic wrap, and let rise 35 to 40  
minutes. Preheat oven to 350°F (180°C).  
Bake for 25 to 30 minutes, until puffed with golden tops, and hollow-sounding when tapped.  
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, or with a hand  
mixer).  
Let cool 20 to 25 minutes before frosting. Spread or drizzle cream cheese frosting to taste.  
Cream Cheese Frosting  
Ingredients  
24 cinnamon swirl rolls  
18 cinnamon swirl rolls  
12 cinnamon swirl rolls  
Lowfat cream cheese  
Unsalted butter, at room temperature  
Vanilla extract  
4 ounces (112 g)  
3 ounces (84 g)  
2 ounces (56 g)  
1
4
cup (50 ml)  
3 tablespoons (45 ml)  
2 tablespoons (30 ml)  
3
1
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
cup (175 ml)  
1
1
3
Powdered sugar, sifted  
Lowfat milk  
1 ⁄2 cups (375 ml)  
1 ⁄  
8
cups (275 ml)  
4
1
1
1 tablespoon (15 ml)  
2 ⁄  
4
teaspoons (11 ml)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving (one roll):  
Calories 239 (31% from fat) • carb. 37g • pro. 4g • fat 8g • sat. fat 5g • chol. 43mg • sod. 138mg • calc. 36mg • fiber 1g  
83  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Basic Sweet Dough  
Dough/Pizza Dough  
Delay Start Timer – No (contains fresh dairy products and eggs)  
1
Ingredients  
2 pounds dough  
1 ⁄2 pounds dough  
1 pound dough  
Eggs, large, at room temperature*  
3
2
1
1
1
Water, 80°90°F (27°32°C)  
4  
cup  
6 tablespoons (90 ml)  
4 ⁄2 tablespoons (67 ml)  
1
+ 3 ⁄2 tablespoons (102 ml)  
6 tablespoons (90 ml)  
6 tablespoons (90 ml)  
1
Sour cream  
4 ⁄2 tablespoons (67 ml)  
3 tablespoons (45 ml)  
1
Unsalted butter, at room temperature,  
4 ⁄2 tablespoons (67 ml)  
3 tablespoons  
+ 2 teaspoons (55 ml)  
1
cut in 2-inch (1 cm) pieces  
1
Granulated sugar  
Bread flour  
6 tablespoons (90 ml)  
4 ⁄2 tablespoons (67 ml)  
3 tablespoons (45 ml)  
1
1
4 ⁄4 cups (1.06 L)  
3 cups  
2 ⁄  
8
cups (525 ml)  
+ 1 tablespoon (765 ml)  
1
1
Yeast, active dry, instant or bread machine  
1 tablespoon (15 ml)  
2 ⁄4 teaspoons (11 ml)  
1 ⁄2 teaspoons (7 ml)  
Place all ingredients, in order shown, in bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker. Press  
Menu and select Dough/Pizza Dough. Press Start to mix, knead and rise dough. When dough has risen and cycle is completed, remove dough from pan,  
punch to deflate and let rest 10 minutes before continuing. This dough may be used to make your favourite sweet breakfast/brunch treats.  
* 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 (28 g)]:  
Calories 105 (31% from fat) • carb. 15g • pro. 3g • fat 4g • sat. fat 2g • chol. 15mg • sod. 8mg • calc. 10mg • fiber 0g  
84  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Apricot Cheese Danish Braid  
1
Ingredients  
2 pounds = 2 Danish Braids  
1 ⁄2 pounds = 1 Braid  
1 pound = 1 Braid  
Basic Sweet Dough, page 63  
1
Cream cheese, cut in 2-inch (1 cm)  
8 ounces (224 g)  
6 ounces (168 g)  
4 ounces (112 g)  
pieces, at room temperature  
1
Granulated sugar  
4  
cup (50 ml)  
3 tablespoons (45 ml)  
4 teaspoons (20 ml)  
2 tablespoons (30 ml)  
1 tablespoon (15 ml)  
2 tablespoons (30 ml)  
Cornstarch  
2 tablespoons (30 ml)  
1
Egg, large, at room temperature*  
3 tablespoons (45 ml)  
(1 medium)  
1
( ⁄2 beaten egg – 1 small)  
3
1
Pure vanilla extract  
Apricot preserves  
1 teaspoon (5 ml)  
4  
teaspoon (4 ml)  
2  
teaspoon (2 ml)  
12 tablespoons (180 ml), divided  
9 tablespoons (135 ml), divided  
6 tablespoons (90 ml)  
Egg wash – 1 large egg beaten with 1 tablespoon (15 ml) water  
Place cream cheese, sugar, cornstarch, egg, 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). Cover and refrigerate until ready to use.  
For 2-pound and 112-pound recipes, divide dough into 2 equal pieces. Roll out dough into a rectangle 18x12 inches (45 cm x 30 cm) for 2-pound size or  
14x10-inches (35 cm x 25 cm) for 112-pound size. Place on a parchment-lined baking sheet. Spread cream cheese filling over the centre third (lengthwise  
portion) of rectangle and top with 6 (412) tablespoons [90 (68 ml)] apricot preserves. Cut 1-inch (2.5 cm) wide strips from edge of filling to edge of dough  
along 18-inch (45 cm) sides. Begin braid by folding top row toward filling. Alternately fold strips at an angle from each side across filling toward  
opposite side. Fold bottom row toward filling and finish by stretching last strip and tucking under. Preheat oven to 350°F (180°C). Cover and let rise until  
nearly doubled. Brush with egg wash. Bake in preheated 350°F (180°C) oven for 30 to 40 minutes until golden brown and filling is set. Remove from oven.  
Slide parchment and braid onto a wire rack, and pull parchment out from under the braid. Allow to cool. Serve plain, dust with powdered sugar, or drizzle  
with vanilla glaze.  
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.  
Vanilla Glaze  
1
1
Place ⁄2 cup (125 ml) sifted powdered sugar in a bowl with 2 teaspoons (10 ml) powdered sugar and 2 teaspoon (2 ml) vanilla extract. Add milk, a few  
drops at a time, until mixture is a consistency that can be drizzled.  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 158 (35% from fat) • carb. 22g • pro. 4g • fat 6g • sat. fat 3g • chol. 41mg • sod. 39mg • calc. 17mg • fiber 1g  
85  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Artisan Dough Cycle  
When using the Artisan Dough cycle, please remember that for this cycle, the liquids and other ingredients should be cool. Follow the  
temperature recommendations of the recipe. It is also important that the unit not be in a sunny, warm place while the Artisan Dough cycle  
is being used. The idea is to have long, cool rises to develop the flavours and texture of the dough.  
Rustic Baguette  
Artisan Dough Cycle  
1
Ingredients  
About 1 ⁄2 pounds dough  
1 cup (250 ml)  
Water, 60°70°F (15°21°C)  
Extra virgin olive oil  
Sea salt  
1 tablespoon (15 ml)  
1
1 ⁄2 teaspoons (7 ml)  
Granulated sugar  
Bread flour  
1 teaspoon (5 ml)  
3 cups (750 ml)  
1
Whole wheat flour  
Rye flour  
3  
cup (75 ml)  
2 tablespoons (30 ml)  
2 teaspoons (10 ml)  
Yeast, active dry, instant or bread machine  
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection 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 425˚F (220˚C). Divide dough into 2 equal pieces. Roll out into long cylindrical baguette shape. Place on baking sheet lined with parchment,  
cover with plastic and allow to rest for about 30 minutes.  
Slash the baguettes diagonally 3 times evenly across the top of the loaf. If desired, dust with additional bread flour. Bake in preheated oven until golden  
and even, about 25 to 30 minutes. Bread will sound hollow when tapped. Remove from pan and transfer to wire rack to cool. Bread slices best when  
allowed to cool.  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 76 (11% from fat) • carb. 14g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 147mg • calc. 4mg • fiber 1g  
86  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Artisan Focaccia/Pizza  
Artisan Dough Cycle  
1
Ingredients  
Water, 60°70°F (15°21°C)  
About 1 ⁄2 pounds dough  
1
1 ⁄2 cups (375 ml)  
1
Sea salt  
2 ⁄2 teaspoons (12 ml)  
Honey  
2 teaspoons (10 ml)  
1
Bread flour  
3 ⁄2 cups (875 ml)  
1
Semolina flour  
2
cup (125 ml)  
Yeast, active dry, instant or bread machine  
2 teaspoons (10 ml)  
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection 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 (28 g)]:  
Calories 58 (4% from fat) • carb. 12g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 184mg • calc. 3mg • fiber 0g  
87  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Buttermilk Whole Wheat Walnut Boule  
Artisan Dough Cycle / Time Delay - No  
3
Ingredients for 24-hour poolish (starter)  
Water – cool  
Large 2 ⁄4 pounds  
2  
1
cup (125 ml)  
teaspoon (2 ml)  
cup (125 ml)  
cup (75 ml)  
1
1
1
Active dry or instant yeast  
Bread flour  
2
2  
Whole wheat flour  
3  
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.  
3
Ingredients  
Large 2 ⁄4 pounds  
Water, 60°70°F (15°21°C)  
Buttermilk, 60°70°F (15°21°C)  
Sea salt  
1 cup + 1 tablespoon (265 ml)  
1 cup + 1 tablespoon (265 ml)  
3
4
teaspoon (4 ml)  
Honey  
2 tablespoons (30 ml)  
3
Bread flour  
2 ⁄4 cups (675 ml)  
1
Whole wheat flour  
Chopped walnuts  
2 ⁄4 cups (550 ml)  
3
4
cup (175 ml)  
1
Yeast, active dry, instant or bread machine  
2
teaspoon (2 ml)  
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  
CuisinartConvection 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 (190°C).  
88  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
1
Dust dough round with whole wheat flour and cut a cross approximately 3 inches (6 cm) long in the top of the loaf, cutting about 4-inch (0.5 cm) 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 (28 g)]:  
Calories 79 (18% from fat) • carb. 14g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg • sod. 47mg • calc. 13mg • fiber 1g  
89  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Cranberry Pistachio Boule  
Artisan Dough Cycle  
Ingredients  
2 Pounds  
1 ⁄3 cups (325 ml)  
1
Water, 60°70°F (15°21°C)  
Maple syrup (not pancake syrup)  
Walnut or almond oil  
Salt  
3 tablespoons (45 ml)  
2 tablespoons (30 ml)  
2 teaspoons (10 ml)  
3
Bread flour  
1 ⁄4 cups (425 ml)  
3
Whole wheat flour  
1 ⁄4 cups (425 ml)  
1
Yeast, active dry, or instant  
Shelled pistachios or walnuts  
Dried cranberries  
2 ⁄4 teaspoons (11 ml)  
3
4
cup (175 ml)  
cup (150 ml)  
2
3
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. 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.  
Line a baking sheet with parchment paper or a nonstick baking liner and dust with cornmeal. Shape dough into a round. With the dough cupped in your  
hands, roll, seamed edges down, on the counter until the underside is smooth. Flatten into a round, 10 inches (25 cm) in diameter. Cover with plastic wrap  
and let rise until doubled in size, about 60 minutes.  
Fifteen minutes before baking, preheat oven to 425°F (220°C). Dust dough round with flour and cut a cross approximately 3 inches (6 cm) long in the top of  
1
the loaf, cutting about 4 inch (0.5 cm) into the loaf. Place in the hot oven and bake for 15 minutes. Reduce oven temperature to 375°F (190°C). Bake for an  
additional 20 minutes, until the bread is a rich brown, and sounds 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 (28 g)]:  
Calories 87 (28% from fat) • carb. 12g • pro. 2g • fat 3g • sat. fat 0g • chol. 0mg • sod. 148mg • calc. 10mg • fiber 1g  
90  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Hazelnut and Apricot Artisan Loaf  
Artisan Dough Cycle  
Ingredients  
Water, 60°70°F (15°21°C)  
Sea salt  
About 2 pounds dough  
1 ⁄2 cups (375 ml)  
1
2 teaspoons (10 ml)  
1 tablespoon (15 ml)  
Honey  
1
Bread flour  
2 ⁄8 cups (525 ml)  
1
Whole wheat flour  
Barley flour  
2
cup (125 ml)  
cup (125 ml)  
1
2
1
Yeast, active dry, or instant  
Hazelnuts  
2 ⁄2 teaspoons (12 ml)  
1
2
cup (125 ml)  
cup (150 ml)  
2
Dried apricots, chopped  
3
Place all the water, sea salt, honey, bread flour, whole wheat flour, barley flour, and yeast, in the order listed, in the bread pan fitted with the kneading  
paddle. Place the bread pan in the CuisinartConvection 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 425˚F (220˚C).  
Roll the dough into a rectangle that is approximately 16x12 inches (40 cm x 30 cm). Sprinkle the hazelnuts and apricots evenly along the surface of the  
dough. Roll dough into a cylindrical shape that is 3 inches (6 cm) wide. Pinch the ends to shape the loaf. Place on baking sheet lined with parchment,  
cover with plastic and let it rest for about 30 minutes.  
Slash the loaf diagonally 4 to 5 times along the top of the loaf and dust lightly with flour. Bake in preheated oven until golden and even, about 25 to  
30 minutes. When finished, remove from pan and transfer to wire rack to cool. Bread slices best when allowed to cool.  
Nutritional information per service [1 ounce (28 g)]:  
Calories 65 (18% from fat) • carb. 12g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 148mg • calc. 7mg • fiber 1g  
91  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Semolina Loaf  
Artisan Dough Cycle  
Ingredients  
Water, 60°70°F (15°21°C)  
Olive oil  
About 2 pounds dough  
2 cups (500 ml)  
3 tablespoons (45 ml)  
1
Sea salt  
1 ⁄2 teaspoons (7 ml)  
Granulated sugar  
Bread flour  
4 teaspoons (20 ml)  
2 cups (500 ml)  
Semolina flour  
2 cups (500 ml)  
Vital wheat gluten  
Yeast, active dry, or instant  
4 teaspoons (20 ml)  
2 teaspoons (10 ml)  
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection 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 it rest 10 minutes before continuing.  
Preheat oven to 425˚F (220˚C).  
Divide dough into 2 equal 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 prepared baking trays lined with parchment paper and cover with plastic wrap and let rest for 30 to 40 minutes, until the loaf  
has doubled in size.  
1
When ready to bake, dust dough round with flour and cut a cross approximately 3 inches (7.5 cm) long in the top of the loaf, cutting about 4 -inch (0.5 cm)  
into the loaf. Bake in preheated oven for 25 to 30 minutes, until it is golden brown and sounds 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 (28 g)]:  
Calories 83 (17% from fat) • carb. 14g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg • sod. 147mg • calc. 3mg • fiber 1g  
92  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Challah Loaf  
Sweet Breads Cycle Delay Start Timer – No  
1
Ingredients  
Water  
Large – 2 pounds  
1 cup (250 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
3
1
4
cup (175 ml)  
2
cup  
+ 2 tablespoons (155 ml)  
1
1
1
1
Unsalted butter, 2-inch (1 cm)  
pieces at room temperature  
3  
cup  
3
cup (75 ml)  
4
cup (50 ml)  
+ 2 tablespoons (105 ml)  
Eggs, large, at room temperature*  
2
1
1
1
3
Salt  
1 ⁄  
4
teaspoons (6 ml)  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
Granulated sugar  
3 tablespoons  
3 tablespoons (45 ml)  
2 tablespoons  
+ 2 teaspoons (55 ml)  
+ 1 teaspoon (35 ml)  
3
1
Bread flour  
3 ⁄4 cups (925 ml)  
3 cups (750 ml)  
2 ⁄4 cups (550 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄  
4
teaspoons (11 ml)  
2 ⁄  
4
teaspoons (11 ml)  
2 teaspoons (10 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and  
bake. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.  
To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads, medium crust, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 128 (29% from fat) • carb. 20g • pro. 3g • fat 4g • sat. fat 2g • chol. 27mg • sod. 202mg • calc. 7mg • fiber 1g  
93  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Panettone Loaf  
Sweet Breads Cycle / Delay Start Timer – No  
1
Ingredients  
Milk  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2
1
1
3
cup (150 ml)  
2
cup (125 ml)  
3
cup (75 ml)  
1
1
1
Unsalted butter, 2-inch (1 cm)  
pieces at room temperature  
3
cup (75 ml)  
4
cup (50 ml)  
2 tablespoons (30 ml)  
Eggs, large, at room temperature*  
2
2
1
1
Orange zest  
3 ⁄2 teaspoons (17 ml)  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
3
1
Salt  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
cup (50 ml)  
2  
teaspoon (2 ml)  
1
1
Granulated sugar  
3
cup (75 ml)  
4
2 tablespoons (30 ml)  
3
Bread flour  
3 cups + 6 tablespoons (840 ml)  
2 ⁄4 cups (675 ml)  
2 cups (500 ml)  
1
3
Anise seed  
1 ⁄4 teaspoons (6 ml)  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
teaspoon (1 ml)  
cup (125 ml)  
3
1
1
Ground nutmeg  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
cup (175 ml)  
cup (125 ml)  
4
3
1
Mixed fruit (both dried and candied citrus)  
Pine nuts  
1 cup (250 ml)  
4
2
2
1
1
3
cup (150 ml)  
2
3
cup (75 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
2 teaspoons (10 ml)  
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker.  
Press Menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and  
bake. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.  
To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads, medium crust, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 115 (33% from fat) • carb. 16g • pro. 4g • fat 4g • sat. fat 2g • chol. 23mg • sod. 83mg • calc. 14mg • fiber 1g  
94  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Rich Raisin Loaf  
Sweet Breads Cycle / Delay Start Timer – No  
1
Ingredients  
Milk  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2
1
1
3
cup (150 ml)  
2
cup (125 ml)  
3
cup (75 ml)  
1
1
1
Unsalted butter, 2-inch (1 cm)  
pieces at room temperature  
2
cup (125 ml)  
4
cup (50 ml)  
2 tablespoons (30 ml)  
Eggs, large, at room temperature*  
2
2
1
3
1
Salt  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
Granulated sugar  
3 tablespoons  
3 tablespoons (45 ml)  
2 tablespoons  
+ 2 teaspoons (55 ml)  
+ 1 teaspoon (35 ml)  
3
1
Bread flour  
3 ⁄4 cups (925 ml)  
3 cups (750 ml)  
2 ⁄  
4
cups (550 ml)  
2
1
1
Raisins  
3
cup (150 ml)  
2
cup (125 ml)  
3
cup (75 ml)  
1
1
Yeast, active dry, instant or bread machine  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
2 teaspoons (10 ml)  
Place the milk, butter, eggs, salt, sugar, bread flour, and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in  
the CuisinartConvection Bread Maker. Press Menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf and select dough  
size. Press Start to mix, knead, rise and bake. When Mix-in’s tone sounds, add raisins. If desired, when pause tone sounds, remove dough and paddle.  
Shape dough into a ball and replace in bread pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack  
to cool. Bread slices best when allowed to cool.  
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.  
To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads, medium crust, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 105 (24% from fat) • carb. 17g • pro. 3g • fat 3g • sat. fat 1g • chol. 23mg • sod. 82mg • calc. 13mg • fiber 1g  
95  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Stollen Loaf  
Sweet Breads Cycle / Delay Start Timer – No  
1
Ingredients  
Milk, lowfat  
Large – 2 pounds  
1 cup (250 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
3
3
4
cup (175 ml)  
4
cup (175 ml)  
1
1
1
1
Unsalted butter, 2-inch (1 cm)  
pieces at room temperature  
3  
cup  
3
cup (75 ml)  
4
cup (50 ml)  
+ 2 tablespoons (105 ml)  
Eggs, large, at room temperature*  
Lemon zest  
2
2
1
1
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
1 ⁄  
2
teaspoons (7 ml)  
3
1
Salt  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
cup (50 ml)  
2
teaspoon (2 ml)  
1
1
Granulated sugar  
Bread flour  
3
cup (75 ml)  
4
2 tablespoons (30 ml)  
1
1
3 ⁄2 cups + 2 tablespoons (905 ml)  
3 cups + 2 tablespoons (780 ml)  
2 ⁄  
4
cups (550 ml)  
teaspoon (4 ml)  
teaspoon (1 ml)  
1
3
Ground cinnamon  
Ground nutmeg  
1 ⁄4 teaspoons (6 ml)  
1 teaspoon (5 ml)  
4
3
1
1
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
4
1
1
Yeast, active dry, instant or bread machine  
Raisins  
2 ⁄4 teaspoons (11 ml)  
2 ⁄4 teaspoons (11 ml)  
2 teaspoons (10 ml)  
2
1
1
3
cup (150 ml)  
cup (150 ml)  
2
cup (125 ml)  
cup (125 ml)  
3
cup (75 ml)  
cup (75 ml)  
2
1
1
Slivered almonds  
3
2
3
Place the milk, butter, eggs, zest, salt, sugar, bread flour, cinnamon, nutmeg, and yeast, in the order listed, in the bread pan fitted with the kneading paddle.  
Place the bread pan in the CuisinartConvection Bread Maker. Press Menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press  
Loaf and select dough size. Press Start to mix, knead, rise, and bake. When Mix-in’s tone sounds, add raisins and slivered almonds. If desired, when  
Pause tone sounds, remove dough and paddle. Shape dough into a ball and replace in bread pan. Press Start to continue. When cycle is completed,  
remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.  
96  
Download from Www.Somanuals.com. All Manuals Search And Download.  
To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads, medium crust, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 144 (36% from fat) • carb. 19g • pro. 4g • fat 6g • sat. fat 2g • chol. 25mg • sod. 84mg • calc. 30mg • fiber 1g  
97  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Sally Lunn Bread  
Sweet Breads Cycle / Delay Start Timer – No  
1
Ingredients  
Evaporated lowfat milk, 80°90°F (27°32°C)  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
1
1
1
2
cup (125 ml)  
3
cup (75 ml)  
4
cup (50 ml)  
Eggs, large, at room temperature*  
4
3
2
1
1
Unsalted butter, 2-inch (1 cm)  
6 tablespoons (90 ml)  
4 ⁄2 tablespoons (67 ml)  
3 tablespoons (45 ml)  
pieces at room temperature  
1
Granulated sugar  
4
cup (50 ml)  
3 tablespoons (45 ml)  
2 tablespoons (30 ml)  
3
1
Salt  
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
Bread flour  
4 cups (1 L)  
3 cups (750 ml)  
2 cups (500 ml)  
1
Nonfat dry milk  
4  
cup (50 ml)  
3 tablespoons (45 ml)  
2 tablespoons (30 ml)  
1 teaspoon (5 ml)  
1
Yeast, active dry, instant or bread machine  
2 teaspoons (10 ml)  
1 ⁄2 teaspoons (7 ml)  
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place in the CuisinartConvection Bread Maker. Press Menu and  
select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake. If desired,  
when pause tone sounds, remove dough and paddle. Shape dough into a ball and replace in bread pan. Press Start to continue. When cycle is completed,  
remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.  
To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads, medium crust, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 101 (26% from fat) • carb. 15g • pro. 4g • fat 3g • sat. fat 2g • chol. 32mg • sod. 91mg • calc. 27mg • fiber 0g  
98  
Download from Www.Somanuals.com. All Manuals Search And Download.  
“Apple Pie” Bread  
Sweet Breads Cycle / Delay Start Timer – No  
1
Ingredients  
Milk, lowfat, 80°90°F (27°32°C)  
Large – 2 pounds  
1 cup (250 ml)  
Medium – 1 ⁄2 pounds  
4  
Small – 1 pound  
3
1
cup + 2 tablespoons (205 ml)  
2
cup  
+ 1 tablespoon (140 ml)  
Eggs, large, at room temperature*  
3
2
1
1
1
Unsalted butter, 2-inch (1 cm)  
3 tablespoons (45 ml)  
2 tablespoons  
1 ⁄2 tablespoons (22 ml)  
pieces at room temperature  
Brown sugar, packed  
Salt  
+ 1 teaspoon (35 ml)  
1
4
cup (50 ml)  
3 tablespoons (45 ml)  
2 tablespoons (30 ml)  
1
1
3
1 ⁄2 teaspoons (7 ml)  
1 ⁄8 teaspoons (5.5 ml)  
4
teaspoon (4 ml)  
1
1
1
Bread flour  
4 ⁄4 cups (1.25 L)  
3 ⁄8 cups (775 ml)  
2 ⁄8 cups (525 ml)  
1
3
1
Yeast, active dry, instant or bread machine  
Dried apples, packed  
Walnuts, chopped  
2 ⁄4 teaspoons (11 ml)  
1 ⁄4 teaspoons (9 ml)  
1 ⁄8 teaspoons (5.5 ml)  
1
1
1
2
cup (125 ml)  
cup (75 ml)  
cup (75 ml)  
3
cup (75 ml)  
cup (50 ml)  
cup (50 ml)  
4
cup (50 ml)  
1
1
3
4
3 tablespoons (45 ml)  
3 tablespoons (45 ml)  
1
1
Raisins, packed  
3
4
Place the milk, eggs, butter, brown sugar, salt, bread flour, and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Place in bread  
pan in the CuisinartConvection Bread Maker. Press Menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf and select  
dough size. Press Start to mix, knead, and rise. When Mix-in’s tone sounds, add dried apples, walnuts and raisins. When pause signal sounds, remove  
dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is completed, remove bread from  
machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.  
To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads, medium crust, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 105 (26% from fat) • carb. 16g • pro. 3g • fat 3g • sat. fat 1g • chol. 21mg • sod. 122mg • calc. 19mg • fiber 1g  
99  
Download from Www.Somanuals.com. All Manuals Search And Download.  
“Chocolate Chip Cookie” Bread  
Sweet Breads Cycle / Delay Start Timer – No  
1
Ingredients  
Milk, lowfat, 80°90°F (27°32°C)  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
6 tablespoons (90 ml)  
3
4
cup (175 ml)  
9 tablespoons (135 ml)  
Eggs, large, at room temperature*  
3
2
1
1
1
3
Vanilla extract  
1 ⁄  
2
teaspoons (7 ml)  
1 ⁄8 teaspoons (5.5 ml)  
4
teaspoon (4 ml)  
1
1
Unsalted butter, 2-inch (1 cm) pieces at room temperature 2 tablespoons (30 ml)  
4 ⁄2 teaspoons (22 ml)  
1 tablespoon (15 ml)  
1
Brown sugar, packed  
Salt  
4  
cup (50 ml)  
3 tablespoons (45 ml)  
2 tablespoons (30 ml)  
3
1
1 teaspoon (5 ml)  
4
teaspoon (4 ml)  
2
teaspoon (2 ml)  
1
3
2
Bread flour  
3 ⁄  
4
cups (800 ml)  
2 ⁄8 cups (575 ml)  
1 ⁄3 cups (400 ml)  
1
3
1
Yeast, active dry, instant or bread machine  
Graham cracker crumbs  
Nonfat dry milk  
2 ⁄  
4
teaspoons (11 ml)  
1 ⁄4 teaspoons (9 ml)  
1 ⁄8 teaspoons (5.5 ml)  
2
1
1
3
cup (150 ml)  
2
cup (125 ml)  
3
cup (75 ml)  
1
1
3 tablespoons (45 ml)  
6 ⁄2 teaspoons (32 ml)  
1 ⁄2 tablespoons (22 ml)  
2
1
1
Semisweet chocolate morsels  
Chopped walnuts or pecans  
3
cup (150 ml)  
cup (125 ml)  
2
cup (125 ml)  
cup (75 ml)  
3
cup (75 ml)  
cup (50 ml)  
1
1
1
2
3
4
Place the milk, eggs, vanilla, butter, brown sugar, salt, bread flour, graham cracker crumbs and yeast, in the order listed, in the bread pan fitted with the  
kneading paddle. Place in bread pan in the CuisinartConvection Bread Maker. Press Menu and select Sweet Breads. Press Crust and select Medium (or  
to taste). Press Loaf to select dough size. Press Start to mix, knead, and rise. When Mix-in’s tone sounds, add chocolate morsels and nuts. When pause  
signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is completed,  
remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.  
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.  
To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads, medium crust, loaf size.  
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).  
1
Ingredients  
Rapid rise yeast  
Large – 2 pounds  
3 teaspoons (15 ml)  
2 teaspoons (10 ml)  
Medium – 1 ⁄2 pounds  
Small – 1 pound  
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1
2 ⁄2 teaspoons (12 ml)  
1
Vital wheat gluten (optional)  
1 ⁄2 teaspoons (7 ml)  
Nutritional information per serving [1 ounce (28 g)]:  
Calories 88 (29% from fat) • carb. 13g • pro. 3g • fat 3g • sat. fat 1g • chol. 22mg • sod. 26mg • calc. 25mg • fiber 0g  
100  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Jams, Sauces, Chutneys  
Your CuisinartConvection Bread Maker makes delicious jams, preserves and chutneys.  
This section includes some of our test kitchen’s favourite recipes – or use your own  
favourites – to accompany the wonderful breads you’ll bake with the bread maker.  
Cranberry Sauce  
“Berried” Applesauce  
Makes 2 cups (500 ml)  
Makes about 3 cups (750 ml) chunky-style applesauce  
3
cups (750 ml) fresh or frozen cranberries, rinsed  
(remove and discard any stems)  
2
pounds (1 kg) apples, peeled, cored, quartered and  
thinly sliced [ ⁄8-inch (0.3 cm)]  
1
1
cup (250 ml) granulated sugar  
cup (125 ml) cranberry juice  
1
cup (5 ounces) quartered strawberries  
cup (150 ml) blueberries  
1
2
2
3
1
1 ⁄2  
1
teaspoons (7 ml) pure vanilla extract  
teaspoon (5 ml) grated orange zest  
1
2
cup (125 ml) apple cider or unsweetened apple juice  
1
®
2
cup (125 ml) granulated sugar or Splenda  
Place the cranberries, sugar, juice, vanilla, and zest in a medium bowl. Stir  
to combine. 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. Press Start. Scrape the sides of the pan when tone beeps  
sound at 5 and 10 minutes into the cycle. Transfer cranberry sauce to clean  
jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks.  
2
tablespoons (30 ml) fresh lemon juice  
Place the apples, strawberries, blueberries, cider, Splenda®, and lemon juice  
in a medium bowl. Stir to combine. 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. Press Start. Scrape the sides of the  
pan when tone beeps at 5 and 10 minutes into the cycle.  
Nutritional information per serving [2 tablespoons (30 ml)]:  
Calories 28 (1% from fat) • carb. 7g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg  
• sod. 0mg • calc. 1 mg • fiber 0g  
Serve warm or transfer “Berried” Applesauce to a resealable container.  
Let cool, then cover and refrigerate. Keeps refrigerated about 1 week.  
Nutritional information per serving  
[1/4 cup (50 ml) made with granulated sugar]:  
Calories 89 (3% from fat) • carb. 23g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg  
• sod. 1mg • calc. 6mg • fiber 2g  
101  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Tomato Chutney  
Tart Pink Grapefruit Marmalade  
Makes about 4 cups (1 L)  
Makes 3 cups (750 ml)  
1
6
can (1415 ounce) diced tomatoes, with juices  
1
2 ⁄  
2
pounds (1.13 kg) small to medium pink grapefruit (about 4)  
cups (325 ml) granulated sugar *  
1
ounces finely chopped [ ⁄4-inch (0.5 cm)] onion  
1
1 ⁄  
3
[about 1 cup (250 ml)]  
1
4
cup (50 ml) orgeat syrup**  
1
5
ounces finely chopped [ ⁄4-inch (0.5 cm)] green pepper  
1
box [1.75 ounces (50 g)] powdered pectin  
[1 cup (250 ml)]  
1
cup (250 ml) packed light brown sugar  
Peel grapefruit using a sharp knife. Slice the bitter white pith from the peel,  
leaving just a thin layer on the peel. Discard bitter white pith. Cut the peel  
into thin [18-inch (0.25 cm) thick] slices and place in a medium bowl. Cut the  
grapefruit into sections, removing the membrane and seeds. Add the  
sections and any accumulated juices to the bowl. Stir in sugar. Cover and  
refrigerate for 24 hours – this is to tenderize the grapefruit peel.  
2
1
3
cup (150 ml) diced [ ⁄4-inch (0.5 cm)] apple  
1
2
cup (125 ml) golden raisins  
1
3
cup (75 ml) cider vinegar  
3
2
1
1
tablespoons (45 ml) powdered pectin  
tablespoons (30 ml) tomato paste  
teaspoon (5 ml) kosher salt  
Stir the orgeat and pectin into the macerated grapefruit peel and sections.  
Transfer to the bread pan fitted with the kneading paddle. Place the bread  
pan in the CuisinartTM Covection Bread Maker. Press Menu and select Jam.  
Press Start. Scrape the sides of the pan when tone beeps at 5 and 10  
minutes into the cycle.  
teaspoon (5 ml) freshly ground black pepper  
®
1
teaspoon (5 ml) Tabasco or other hot sauce  
Transfer marmalade to clean jars. Let cool, then cover and refrigerate.  
Keeps refrigerated for 4 to 6 weeks.  
1
2
teaspoon (2 ml) dry mustard  
1
4
teaspoon (1 ml) ground allspice  
*This makes a tart, English-style marmalade. For a sweeter marmalade,  
1
increase the sugar to 2 cups (500 ml) and the orgeat to 3 cup (75 ml).  
Place all ingredients in a medium bowl and stir to blend. Transfer to the  
bread pan fitted with the kneading paddle. Place the bread pan in the  
CuisinartTM Covection Bread Maker. Press Menu and select Jam. Press  
Start. Scrape the sides of the pan when tone beeps at 5 and 10 minutes  
into the cycle.  
**Orgeat syrup is an almond-flavoured syrup most often used in cocktails  
such as the MaiTai or Scorpion. It can be found in most well-stocked  
grocery stores with the drink mixers.  
When complete, spoon into clean dry jars. Let cool, then cover. Store in  
refrigerator for up to 6 weeks.  
Nutritional information per serving [1 tablespoon (15 ml)]:  
Calories 32 (1% from fat) • carb. 8g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg  
• sod. 3mg • calc. 3mg • fiber 0g  
Nutritional information per serving [1 tablespoon (15 ml)]:  
Calories 46 (1% from fat) • carb. 12g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg  
• sod. 96mg • calc. 10mg • fiber 0g  
102  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Peach, Mango, Papaya and Apricot Jam  
Strawberry Rhubarb Jam  
Makes about 3 cups (750 ml)  
Makes about 3 cups (750 ml)  
1
1
1
cup (250 ml) diced [ ⁄2-inch (1.25 cm)] peaches  
1
pound (500 g) fresh strawberries, stemmed and  
quartered or halved  
1
cup (250 ml) diced [ ⁄2-inch (1.25 cm)] mango  
1
12  
ounces (340 g) fresh rhubarb, cut in 2-inch (1.25 cm) slices  
1
1
cup (250 ml) diced [ ⁄2-inch (1.25 cm)] papaya  
2
3
cup (150 ml) granulated sugar  
cup (75 ml) packed brown sugar  
cup (50 ml) powdered pectin  
teaspoon (2 ml) ground cinnamon  
1
1
2
cup (125 ml) dried apricots, cut in quarters  
cups (300 ml) granulated sugar  
1
3
1
1 ⁄4  
1
4
3
tablespoons (45 ml) fresh lemon juice  
cup (50 ml) powdered pectin  
1
2
1
4
Place half the strawberries in a bowl with 3 cup (75 ml) of the granulated  
sugar. Use a potato masher or fork to mash roughly – it should be slightly  
chunky with some liquid. Add remaining ingredients and stir to combine.  
Transfer the bread pan fitted with the kneading paddle. Place the bread pan  
in the CuisinartTM Convection Bread Maker. Press Menu and select Jam.  
Press Start. Scrape the sides of the pan when tone beeps at 5 and 10  
minutes into the cycle.  
Place all ingredients in a medium bowl and stir. 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. Press Start. Scrape  
the sides of the pan when tone beeps at 5 and 10 minutes into the cycle.  
Transfer jam to clean jars. Let cool, then cover and refrigerate. Keeps  
refrigerated 4 to 6 weeks.  
Transfer jam to clean jars. Let cool, then cover and refrigerate. Keeps  
refrigerated 4 to 6 weeks.  
Nutritional information per serving [1 tablespoon (15 ml)]:  
Calories 36 (1% from fat) • carb. 9g • pro. 0g • fat 0g • sat. fat 0g • chol. 3mg  
• sod. 3mg • calc. 3mg • fiber 0g  
Nutritional information per serving [1 tablespoon (15 ml)]:  
Calories 24 (2% from fat) • carb. 6g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg  
• sod. 3mg • calc. 9mg • fiber 0g  
103  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Pear and Ginger Preserves  
Blueberry Lime Jam  
Makes 2 cups (500 ml)  
Makes 3 cups (750 ml)  
1
pound (500 g) thinly sliced pears (weigh after peeling and coring)  
cup (250 ml) granulated sugar  
6
cups (1.5 L) fresh blueberries  
1
1
1 ⁄  
3
cups (325 ml) granulated sugar  
1
4
cup (50 ml) powdered pectin  
1
package [1.75 ounce (50 g)] powdered pectin  
cup (50 ml) fresh lime juice  
1
3
tablespoons (45 ml) fresh lemon juice  
tablespoons (30 - 45 ml) candied ginger bits (to taste)  
teaspoon (5 ml) grated fresh lemon zest  
teaspoon (1 ml) powdered ginger  
4
2-3  
1
teaspoon (5 ml) grated fresh lime zest  
1
Place the blueberries, sugar, pectin, lime juice, and zest in a medium bowl.  
Stir to combine. 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. Press Start. Scrape the sides of the pan when tone  
beeps at 5 and 10 minutes into the cycle.  
1
4
Place the pears, sugar, pectin, lemon juice, candied ginger, zest, and  
powdered ginger in a medium bowl. Stir to combine. 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. Press Start. Scrape  
the sides of the pan when tone beeps at 5 and 10 minutes into the cycle.  
Transfer Blueberry Lime Jam to clean jars. Let cool, then cover and  
refrigerate. Keeps refrigerated 4 to 6 weeks.  
Transfer Pear and Ginger Preserves to clean jars. Let cool, then cover and  
refrigerate. Keeps refrigerated 4 to 6 weeks.  
Nutritional information per serving [1 tablespoon (15 ml)]:  
Nutritional information per serving [1 tablespoon (15 ml)]:  
Calories 43 (1% from fat) • carb. 11g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg  
• sod. 4mg • calc. 5mg • fiber 0g  
Calories 35 (2% from fat) • carb. 9g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg  
• sod. 3mg • calc. 1mg • fiber 1g  
104  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Plum Cassis Jam  
Cherry Bounce Jam  
Makes about 3 cups (750 ml)  
Makes about 3 cups (750 ml)  
1
1
2
pounds (1 kg) plums, pitted and cut into 4-inch (0.5 cm) slices  
1 ⁄  
2
pounds (750 g) pitted sweet dark cherries (thaw if using frozen)  
cup (175 ml) granulated sugar  
3
3
4
cup (175 ml) granulated sugar  
4
1
3
cup (75 ml) crème de cassis liqueur  
cup (50 ml) fresh lemon juice  
3
3
tablespoons (45 ml) Kirschwasser  
1
4
tablespoons (45 ml) fresh lemon juice  
package [1.75 ounce (50 g)] powdered pectin  
teaspoon (2 ml) ground allspice  
1
1
package [1.75 ounce (50 g)] powdered pectin  
teaspoon (5 ml) cinnamon  
1
1
2
Place the sliced plums, sugar, cassis, lemon juice, pectin, and cinnamon in  
a medium bowl. Stir to combine. 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. Press Start. Scrape the sides of the  
pan when tone beeps at 5 and 10 minutes into the cycle.  
Place the cherries, sugar, Kisrchwasser, lemon juice, pectin, and allspice  
in a medium bowl. Stir to combine. 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. Press Start. Scrape the sides of the  
pan when tone beeps at 5 and 10 minutes into the cycle.  
Transfer Plum Cassis Jam to clean jars. Let cool, then cover and refriger-  
ate. Keeps refrigerated 4 to 6 weeks.  
Transfer Cherry Bounce Jam to clean jars. Let cool, then cover and  
refrigerate. Keeps refrigerated 4 to 6 weeks.  
Nutritional information per serving [1 tablespoon (15 ml)]:  
Nutritional information per serving [1 tablespoon (15 ml)]:  
Calories 33 (3% from fat) • carb. 8g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg  
• sod. 2mg • calc. 2mg • fiber 0g  
Calories 27 (1% from fat) • carb. 6g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg  
• sod. 3mg • calc. 3mg • fiber 0g  
105  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Tips and Hints for Last-Minute Loaves  
When making Last-Minute Loaves it is important to remember a few things:  
These breads are best consumed within 2 hours after preparing.  
Allow the bread to cool before cutting to allow the structure to develop properly. Or allow  
to remain in the Bread Maker for the 60-Minute Keep Warm cycle before serving.  
When preparing these loaves, bring all solid ingredients to room temperature and  
liquids to 100°F (40°C).  
`
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.  
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, but keep it on hand for Last-Minute Loaves.  
For a more classic/traditional bread, any of the following recipes may be made on the  
White cycle – use instant or bread machine yeast, reduce the amount of yeast used to  
2 teaspoons (10 ml), and omit the vital wheat gluten. To prepare using the Rapid White cycle,  
use 2 teaspoons (10 ml) rapid rise yeast, and add 1 to 2 teaspoons (5 ml to 10 ml) vital wheat  
gluten to enhance the rising.  
106  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Last-Minute White Loaf  
1
Ingredients  
Water, 100°F (40°C)  
Vegetable oil or melted unsalted butter  
Salt  
Large – 2 pounds  
1 ⁄2 cups (375 ml)  
Medium – 1 ⁄2 pounds  
1
1
1 ⁄8 cups (275 ml)  
1
1 tablespoon (15 ml)  
2 teaspoons (10 ml)  
2 teaspoons (10 ml)  
4 cups (1 L)  
2 ⁄4 teaspoons (11 ml)  
1
1 ⁄2 teaspoons (7 ml)  
1
Sugar  
1 ⁄2 teaspoons (7 ml)  
Bread flour  
3 cups (750 ml)  
1
Vital wheat gluten  
Rapid rise yeast  
2 teaspoons (10 ml)  
4 teaspoons (20 ml)  
1 ⁄2 teaspoons (7 ml)  
3 teaspoons (15 ml)  
Place all ingredients, in order listed, in bread pan fitted with kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker. Press Menu  
and select Last Minute Loaf. Press Start to mix, knead, rise and bake. 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 (28 g)]:  
Calories 70 (9% from fat) • carb. 13g • pro. 3g • fat 1g • sat. fat 0g • chol. 0mg • sod. 148mg • calc. 3mg • fiber 0g  
107  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Last-Minute “Pesto” Loaf  
1
Ingredients  
Water, 100°F (40°C)  
Extra virgin olive oil  
Granulated sugar  
Salt  
Large – 2 pounds  
1 ⁄2 cups (375 ml)  
Medium – 1 ⁄2 pounds  
1
1
1 ⁄8 cups (275 ml)  
1
2 tablespoons (30 ml)  
2 teaspoons (10 ml)  
2 ⁄4 teaspoons (11 ml)  
1
1 ⁄2 teaspoons (7 ml)  
1
1
1 ⁄2 teaspoons (7 ml)  
1 ⁄8 teaspoons (5.5 ml)  
1
Bread flour  
4 ⁄4 cups (1.025 L)  
3 cups  
+ 1 ⁄2 tablespoons (772 ml)  
1
Vital wheat gluten  
4 teaspoons (20 ml)  
3 teaspoons (15 ml)  
Freshly grated Parmesan or Grana Padano® cheese  
3
cup (75 ml)  
3
cup (75 ml)  
1
1
1
Dried basil  
1 tablespoon (15 ml)  
2 ⁄4 teaspoons (11 ml)  
1
1
Walnuts, toasted, chopped  
Rapid rise yeast  
2  
cup (125 ml)  
3  
cup (75 ml)  
4 teaspoons (20 ml)  
3 teaspoons (15 ml)  
Place all ingredients, in order listed, in bread pan fitted with kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker. Press Menu  
and select Last Minute Loaf. Press Start to mix, knead, rise and bake. 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 (28 g)]:  
Calories 96 (25% from fat ) • carb. 14g • pro. 3g • fat 3g • sat. fat 1g • chol. 1mg • sod. 129mg • calc. 25mg • fiber 1g  
108  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Salsa and Cheese Last-Minute Loaf  
Makes 1 loaf, about 2 pounds  
1
Ingredients  
Prepared (purchased – medium heat) salsa,  
warmed to 100°F (40°C)  
Large – 2 pounds  
1 ⁄4 cups (425 ml)  
Medium – 1 ⁄2 pounds  
3
1
1 ⁄4 cups + 1 tablespoon (315 ml)  
Flavorful olive oil  
3 tablespoons (45 ml)  
2 tablespoons + 1 teaspoon (35 ml)  
1
1
Grated sharp or extra-sharp Cheddar cheese  
Bread flour  
2  
cup (125 ml)  
3  
cup (75 ml)  
4 cups (1 L)  
3 cups (750 ml)  
Vital wheat gluten  
4 teaspoons (20 ml)  
4 teaspoons (20 ml)  
3 teaspoons (15 ml)  
3 teaspoons (15 ml)  
Rapid rise yeast  
Place all ingredients, in order listed, in bread pan fitted with kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker. Press Menu  
and select Last Minute Loaf. Press Start to mix, knead, rise and bake. 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 (28 g)]:  
Calories 93 (21% from fat) • carb. 14g • pro. 4g • fat 2g • sat. fat 0g • chol. 2mg • sod. 118mg • calc. 28mg • fiber 1g  
109  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Last-Minute Corn Loaf  
1
Ingredients  
Canned creamed corn  
Lowfat milk  
Large – 2 pounds  
1 ⁄4 cups (300 ml)  
Medium – 1 ⁄2 pounds  
1
7
8  
cup (200 ml)  
1
1
2
cup (125 ml)  
3
cup (75 ml)  
1
1
Unsalted butter, 2-inch (1.25 cm)  
2 tablespoons (30 ml)  
4 ⁄2 teaspoons (22 ml)  
pieces at room temperature  
Granulated sugar  
Salt  
1
2 teaspoons (10 ml)  
1 teaspoon (5 ml)  
1 ⁄2 teaspoons (7 ml)  
3
4
teaspoon (4 ml)  
1
2
Bread flour  
3 ⁄2 cups (875 ml)  
2 ⁄3 cups (650 ml)  
3
1
Yellow cornmeal  
Vital wheat gluten  
Rapid rise yeast  
4  
cup (175 ml)  
2  
cup + 1 tablespoon (140 ml)  
4 teaspoons (20 ml)  
4 teaspoons (20 ml)  
3 teaspoons (15 ml)  
3 teaspoons (15 ml)  
Combine corn, milk and butter and warm to 100°F (60°C). Place all ingredients, in order listed, in bread pan fitted with kneading paddle. Place the bread  
pan in the CuisinartConvection Bread Maker. Press Menu and select Last Minute Loaf. Press Start to mix, knead, rise and bake. 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 (28 g)]:  
Calories 83 (13% from fat) • carb. 16g • pro. 2g • fat 1g • sat. fat 1g • chol. 2mg • sod. 118mg • calc. 10mg • fiber 1g  
110  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Last-Minute Cinnamon Raisin Yogurt Bread  
1
Ingredients  
Fat-free plain yogurt  
Lowfat milk  
Large – 2 pounds  
Medium – 1 ⁄2 pounds  
2  
3
1
4  
cup (175 ml)  
cup + 1 tablespoon (140 ml)  
3
1
4
cup (175 ml)  
2
cup + 1 tablespoon (140 ml)  
1
1
Unsalted butter, 2-inch (1.25 cm)  
2 tablespoons (30 ml)  
4 ⁄2 teaspoons (22 ml)  
pieces at room temperature  
Brown sugar, packed  
Salt  
1
2 tablespoons (30 ml)  
4 ⁄2 teaspoons (22 ml)  
1
1
1 ⁄2 teaspoons (7 ml)  
1 ⁄8 teaspoons (5.5 ml)  
3
Cinnamon  
1 teaspoon (5 ml)  
4 cups (1 L)  
4  
teaspoon (4 ml)  
Bread flour  
3 cups (750 ml)  
Vital wheat gluten  
Rapid rise yeast  
Raisins, not packed  
4 teaspoons (20 ml)  
3 teaspoons (15 ml)  
4 teaspoons (20 ml)  
3 teaspoons (15 ml)  
1
1
2
cup (125 ml)  
3
cup (75 ml)  
Place all ingredients, in order listed, in bread pan fitted with kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker. Press Menu  
and select Last Minute Loaf. Press Start to mix, knead, rise and bake. 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 (28 g)]:  
Calories 85 (12% from fat) • carb. 16g • pro. 3g • fat 1g • sat. fat 1g • chol. 2mg • sod. 116mg • calc. 20mg • fiber 1g  
111  
Download from Www.Somanuals.com. All Manuals Search And Download.  
product serial number (stamped on bottom of product base), and any other  
information pertinent to the product’s return. Please pay by cheque or money  
order.  
NOTE: For added protection and secure handling of any Cuisinart® product  
that is being returned, we recommend you use a traceable, insured delivery  
service. Cuisinart cannot be held responsible for in-transit damage or for  
packages that are not delivered to us. Lost and/or damaged products are  
not covered under warranty.  
Your CuisinartConvection Bread Maker has been manufactured to strict  
specifications and has been designed for use with the CuisinartConvection  
Bread Maker accessories and replacement parts. These warranties expressly  
exclude any defects or damages caused by accessories, replacement parts,  
or repair service other than those that have been authorized by Cuisinart.  
WARRANTY  
Three-Year Limited Warranty  
This warranty supersedes all previous warranties on the Cuisinart™  
Convection Bread Maker. This warranty is available to consumers only.  
You are a consumer if you own a CuisinartConvection Bread Maker that  
was purchased at retail for personal, family, or household use. This warranty  
is not available to retailers or other commercial purchasers or owners. We  
warrant that your CuisinartConvection Bread Maker will be free of defects in  
material or workmanship under normal home use for three years from the  
date of original purchase. For warranty purposes, we would like to suggest  
that you register your product on-line at www.cuisinart.ca to facilitate  
verification of the date of original purchase. However, should you not wish to  
register on-line we recommend that you to maintain original receipt  
indicating proof of purchase. In the event that you do not have proof of  
purchase date, the purchase date for purposes of this warranty will be the  
date of manufacture.  
These warranties do not cover any damage caused by accident, misuse,  
shipment, or other than ordinary household use. These warranties exclude  
all incidental or consequential damages.  
Before Returning Your Cuisinart Product  
When calling our Authorized Service Centre for in warranty service please  
make reference to your model number and the manufacturing date code. This  
information can be found in the rating area on the body or underneath the  
base of your unit. The model number will follow the word Model: CBK-200C.  
The manufacturing date code is a 4 or 5 digit number. Example, 40630 would  
designate year, month & day (2004, June 30th).  
If your CuisinartConvection Bread Maker should prove to be defective  
within the warranty period, we will repair it or, if we think it necessary,  
replace it. To obtain warranty service, please call our Consumer Service  
Centre toll-free at 1-800-472-7606, or write to:  
If you are experiencing problems with your Cuisinart® product, we suggest  
that you call our Consumer Service Centre at 1-800-472-7606 before  
returning the product for servicing. Often, our Consumer Service  
Representatives can help solve the problem without having the product  
serviced. If servicing is needed, a representative can confirm whether the  
product is under warranty and direct you to the nearest service location.  
*Important: If the nonconforming product is to be serviced by someone other  
than Cuisinart’s Authorized Service Center, please remind the servicer to call  
our Consumer Service Centre at 1-800-472-7606 to ensure that the problem  
is properly diagnosed, the product is serviced with the correct parts, and to  
ensure that the product is still under warranty.  
Cuisinart  
156 Parkshore Drive  
Brampton, Ontario L6T 5M1  
To facilitate the speed and accuracy of your return, please enclose $10.00  
for shipping and handling of the product. Please also be sure to include a  
return address, daytime phone number, description of the product defect,  
112  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Ice Cream  
Makers  
Cookware  
Toaster Ovens  
Waffle Irons  
Coffeemakers  
Food  
Processors  
Cuisinart offers an extensive assortment of  
top quality products to make life in the kitchen easier  
than ever. Try some of our other countertop appliances and  
®
cookware, and Savor the Good Life .  
www.cuisinart.ca  
© 2005 Cuisinart  
Cuisinart® is a registered trademark of Cuisinart  
156 Parkshore Drive  
Brampton, Ontario L6T 5M1  
Printed in China  
05CC25009  
IB-5859-CAN  
113  
Download from Www.Somanuals.com. All Manuals Search And Download.  

Clover Electronics Security Camera HDC100 User Manual
Cobra Electronics Automobile Alarm 7928 User Manual
Cobra Electronics Marine Radio MR F75 D User Manual
Conair Water System UGE014 0999 User Manual
Curtis CD Player RCD224UK User Manual
Curtis DVD Player DVD3602UKT User Manual
Dimplex Fan DCU18LCD User Manual
Dixon Lawn Mower 36 48 User Manual
Extron electronic Network Card MLC 52 IR User Manual
GE Monogram Ventilation Hood ZVC48LSS User Manual