Cuisinart Bread Maker CBK 200C User Manual

INSTRUCTION AND

RECIPE BOOKLET

Cuisinart^™Convection Bread Maker

CBK-200C

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

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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:

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

4. Control Panel: Easy

push button controls;

16 menu options, 3 crust

colours, and 3 loaf sizes

for over 100 choices

5. LCD display: Indicates

program selections and

baking cycles

6. Removable bread pan

with handle: Horizontal

loaf, nonstick

7. Kneading paddle:

Removable, nonstick

paddle

8. Baking chamber

9. Heating element

(not shown)

Bread Maker Pantry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112

10. Power cord

(not shown)

INTRODUCTION

11. Measuring Spoon

12. Measuring Cup

Get ready to enjoy warm, fresh, homemade bread whenever you want it!

Your new Cuisinart^TMConvection 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.

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Menu – The Cuisinart^TMConvection 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 Cuisinart^TMConvection 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 Cuisinart^TM

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.

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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 Cuisinart^TM

Convection Bread Maker will

See Tips and Hints (pages 14–15) for important advice on using this

feature.

automatically default to medium crust.

The Cuisinart^TMConvection 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 Cuisinart^TMConvection 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

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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

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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)

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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)

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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

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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 Cuisinart^TMConvection 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.

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TIMETABLE FOR THE CUISINART CONVECTION BREAD MAKER

AUDIBLE TONES*

NO.

Cycle

Crust

Size

Preheat

0MIN

30MIN

5MIN

Knead 1

3MIN

Knead 2

31MIN

25MIN

Rise 1

26MIN

80MIN

30MIN

Knead 3

15SEC

Rise 2

25MIN

55MIN

31MIN

46MIN

Knead 4

15SEC

0SEC

Rise 3

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

Mix-ins Remove Paddle

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

Medium

Dark

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

0SEC

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.

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AUDIBLE TONES*

NO.

Cycle

Crust

Dark

Size

Preheat

5MIN

0MIN

3MIN

Knead 1

3MIN

4MIN

Knead 2

25MIN

30MIN

5MIN

Rise 1

30MIN

32MIN

26MIN

0MIN

Knead 3

15SEC

0SEC

Rise 2

46MIN

30MIN

55MIN

0MIN

Knead 4

0SEC

15SEC

0SEC

Rise 3

0MIN

55MIN

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

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

French/Italian

Light

Medium

Dark

Rapid French/Italian

Quick Bread/Cake

Low Carb

Light

Medium

Dark

Light

5MIN

0MIN

0SEC

0MIN

N/A

Medium

Dark

Light

9MIN

15MIN

10SEC

75MIN

N/A

*Audible tones will sound at specified time listed in chart above as a reminder to add Mix-ins or remove paddle.

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AUDIBLE TONES*

NO.

Cycle

Crust

Medium

Size

Preheat

3MIN

8MIN

0MIN

Knead 1

4MIN

3MIN

5MIN

3MIN

0MIN

Knead 2

9MIN

Rise 1

15MIN

48MIN

58MIN

60MIN

65MIN

70MIN

31MIN

0MIN

Knead 3

10SEC

0SEC

Rise 2

75MIN

0MIN

Knead 4

0SEC

10SEC

15SEC

0SEC

Rise 3

0MIN

110MIN

50MIN

0MIN

Bake

75M

84M

77M

86M

78M

83M

80M

85M

82M

87M

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

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

2:30

2:39

2:32

2:41

2:06

2:11

2:08

2:13

2:10

2:15

N/A

Dark

Light

Gluten Free

19MIN

24MIN

27MIN

32MIN

35MIN

31MIN

15MIN

Medium

Dark

0SEC

0MIN

N/A

10 Dough/Pizza Dough

N/A

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

Artisan Dough

Sweet Breads

N/A

Light

1SEC

85MIN

30MIN

50MIN

0MIN

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

Medium

Dark

13 Rapid Sweet Breads

Light

Medium

Dark

Jam

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AUDIBLE TONES*

NO.

Cycle

Last Minute Loaf

Crust

Medium

Size

1.5LB

2.0LB

Pre-Heat Knead 1

Knead 2

10MIN

0MIN

Rise 1

0MIN

Knead 3

0SEC

Rise 2

0MIN

Knead 4

0SEC

Rise 3

11MIN

14MIN

0MIN

Bake

37M

40M

10M

Total

0:59

1:05

0:10

Keep Warm

Mix-ins Remove Paddle

0MIN

1MIN

0MIN

N/A

1:02

N/A

0:48

0:54

Bake Only

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 ⁄2 teaspoons

⁄

tablespoon

8 tablespoons

⁄2

cup

— FIRST, liquid ingredients – room temperature

— SECOND, dry ingredients

3 teaspoons

= 1 tablespoon

12 tablespoons

⁄

cup

⁄

tablespoon

= 1 ⁄2 teaspoons

16 tablespoons = 1 cup

— 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

⁄

cup

⁄

cup

⁄

cup + 2 tablespoons

4 tablespoons

⁄

5 tablespoons + 1 teaspoon

⁄

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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 ¹⁄4–¹⁄2 teaspoon. If bread still rises too high, reduce

yeast by another ¹⁄4 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.

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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 1¹⁄2-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 ¹⁄2 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 1¹⁄2-pound (680 g) bread machine loaf is: 3 cups

(750 ml) bread flour, 1¹⁄8 – 1¹⁄4 cups (280 – 300 ml) liquid, 1 teaspoon (5 ml)

salt, 1 teaspoon (5 ml) sugar, 1³⁄4 – 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 1¹⁄2 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

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smaller amounts of flour for each size, and with Mix-ins, they may weigh more

than 1 pound (454 g), 1¹⁄2 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 ¹⁄4 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 ¹⁄8 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.

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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 ¹⁄8 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 Cuisinart^™Convection

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 ¹⁄4 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 ¹⁄2 –1 teaspoon

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(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

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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 Cuisinart^™Convection Bread Maker makes it easy

– it will make luscious bread from raw ingredients to

finished loaf, or prepare enough dough for artisan and

specialty breads for baking in a traditional oven. It even lets

you set the finish time for some breads up to 12 hours in

advance. Decide which of our fabulous recipes you want

to try, or use a family 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.

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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

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Basic White Bread-Machine Bread

White Bread Cycle / Delay Start Timer - Yes

Ingredients

Water, 80°–90°F (27°–32°C)

Large – 2 pounds

1 ⁄2 cups (375 ml)

Medium – 1 ⁄2 pounds

Small – 1 pound

1 ⁄8 cups (275 ml)

⁄

cup (175 ml)

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)

3 teaspoons (15 ml)

2 ⁄4 teaspoons (11 ml)

1 ⁄2 teaspoons (7 ml)

1 ⁄8 teaspoons (6 ml)

⁄

teaspoon (4 ml)

Bread flour

4 cups (1 L)

3 cups (750 ml)

2 cups (500 ml)

Nonfat dry milk

⁄4

cup (50 ml)

3 tablespoons (45 ml)

2 tablespoons (30 ml)

1 teaspoon (5 ml)

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 Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Oatmeal Bread

White Bread Cycle / Delay Start Timer - No

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

⁄

cup (175 ml)

Unsalted butter, ⁄2-inch (1 cm) pieces

2 tablespoons (30 ml)

1 ⁄2 tablespoons (22 ml)

1 tablespoon (15 ml)

at room temperature

Salt

1 ⁄2 teaspoons (7 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

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)

Old-fashioned oats

1 cup (250 ml)

⁄

cup (175 ml)

⁄

cup (125 ml)

Yeast, active dry, instant or bread machine

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 Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Cinnamon Swirl Bread

White Bread Cycle / Delay Start Timer - No

Ingredients

Granulated sugar

Large – 2 pounds

Medium – 1 ⁄2 pounds

Small – 1 pound

3 tablespoons (45 ml)

⁄

cup (75 ml)

⁄

cup (50 ml)

Cinnamon

⁄

tablespoon (11 ml)

⁄

tablespoon (7 ml)

⁄

tablespoon (7 ml)

Raisins (optional)

Milk, low fat

1 ⁄4 cups (300 ml)

1 cup (250 ml)

2 tablespoons (28 ml)

1 ⁄

cups (300 ml)

1 ⁄4 cups (300 ml)

⁄

cup (175 ml)

Butter, at room temperature

Egg, large, at room temperature*

Salt

2 ⁄2 tablespoons (35 ml)

1 ⁄2 tablespoons (22 ml)

1 teaspoon (5 ml)

⁄

teaspoon (2 ml)

Granulated sugar

Bread flour

1 ⁄2 tablespoons (22 ml)

1 tablespoon + ⁄4 cup (65 ml)

4 cups (1 L)

3 ⁄2 cups (875 ml)

2 ⁄2 cups (625 ml)

Yeast, active dry, instant or bread machine

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 Cuisinart^™Convection 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 ¹⁄4

(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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Granola Bread

White Bread Cycle / Delay Start Timer - No

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

⁄

cup (175 ml)

Unsalted butter, ⁄2-inch (1 cm)

2 ⁄2 tablespoons (37 ml)

2 tablespoons (30 ml)

1 ⁄2 tablespoons (22 ml)

pieces at room temperature

Honey

2 ⁄2 tablespoons (37 ml)

2 tablespoons (30 ml)

1 ⁄2 tablespoons (22 ml)

Salt

1 ⁄4 teaspoons (7 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

cup (125 ml)

Granola

1 cup (250 ml)

⁄

cup (175 ml)

⁄

Bread flour

3 ⁄4 cups (925 ml)

3 cups (750 ml)

2 ⁄4 cups (550 ml)

Cinnamon

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

⁄

teaspoon (1 ml)

Yeast, active dry, instant or bread machine

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 Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (11 ml)

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

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Rosemary Bread

White Bread Cycle / Delay Start Timer - Yes

Ingredients

Large – 2 pounds

1 ⁄2 cups (375 ml)

Medium – 1 ⁄2 pounds

Small – 1 pound

1 cup (250 ml)

Water, 80°–90°F (27°–32°C)

Olive oil, extra virgin

Salt, sea or kosher

⁄

cup (175 ml)

4 tablespoons (60 ml)

3 tablespoons (45 ml)

1 teaspoon (5 ml)

3 cups (750 ml)

2 tablespoons (30 ml)

1 ⁄2 teaspoons (12 ml)

⁄

teaspoon (4 ml)

Bread flour

4 cups (1 L)

2 cups (500 ml)

Dried rosemary

3 teaspoons (15 ml)

2 teaspoons (10 ml)

1 ⁄2 teaspoons (7 ml)

Yeast, active dry, instant or bread machine

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 Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Pesto Bread

White Bread Cycle / Delay Start Timer - Yes

Ingredients

Large – 2 pounds

1 ⁄2 cups (375 ml)

Medium – 1 ⁄2 pounds

1 cup (250 ml)

Small – 1 pound

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)

⁄

cup (50 ml)

3 tablespoons (45 ml)

Sea salt

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

Bread flour

4 ⁄2 cups (1.125 ml)

3 ⁄2 cups (875 ml)

2 ⁄4 cups (550 ml)

Granulated sugar

Yeast, active dry, instant or bread machine

1 ⁄2 teaspoons (7 ml)

1 teaspoon (5 ml)

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 Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Blue Cheese and Olive Bread

White Bread Cycle / Delay Start Timer - No

Ingredients

Water, 80°–90°F (27°–32°C)

Large – 2 pounds

Medium – 1 ⁄2 pounds

Small – 1 pound

⁄

cup (150 ml)

⁄

cup (125 ml)

⁄

cup + 2 tablespoons (105 ml)

Dry white wine, at room temperature

3 tablespoons (45 ml)

2 tablespoons (30 ml)

1 tablespoon (15 ml)

Unsalted butter, ⁄2-inch (1 cm) pieces at

1 ⁄2 tablespoons (22 ml)

⁄

tablespoon (7 ml)

room temperature

Egg, large, at room temperature*

Salt

1 ⁄

teaspoons (6 ml)

1 teaspoon (5 ml)

⁄

teaspoon (2 ml)

Honey

1 tablespoon (15 ml)

Bread flour

3 ⁄

cups (925 ml)

3 cups + 2 tablespoons (780 ml) 2 ⁄2 cups (625 ml)

Nonfat dry milk

2 tablespoons (30 ml)

1 ⁄2 tablespoons (22 ml)

Yeast, active dry, instant or bread machine

Blue cheese

2 teaspoons (10 ml)

1 ⁄

teaspoons (9 ml)

1 ⁄2 teaspoons (7 ml)

⁄

cup (175 ml)

⁄

cup (125 ml)

⁄

cup (75 ml)

Green olives, well drained, patted dry

⁄

cup (125 ml)

⁄

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 Cuisinart^™Convection 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).

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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)

2 ⁄2 teaspoons (12 ml)

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

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Sun-dried Tomato and Mozzarella Bread

White Bread Cycle / Delay Start Timer - No

Ingredients

Water, 80°–90°F (27°–32°C)

Large – 2 pounds

1 cup (250 ml)

Medium – 1 ⁄2 pounds

⁄3

Small – 1 pound

cup + 1 tablespoon (165 ml)

⁄

cup + 3 tablespoons (170 ml)

Salt

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

⁄

teaspoon (4 ml)

Granulated sugar

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

Bread flour

3 ⁄

cups (925 ml)

2 ⁄

cups (675 ml)

2 cups (500 ml)

Italian seasoning

1 ⁄

teaspoons (6 ml)

teaspoons (11 ml)

cups (300 ml)

1 teaspoon (5 ml)

⁄4

teaspoon (4 ml)

Yeast, active dry, instant or bread machine

Shredded mozzarella cheese

2 ⁄

teaspoons (11 ml)

2 teaspoons (10 ml)

4 ounces (115 g)

1 ⁄

6 ounces (170 ml)

Oil-packed sun-dried tomatoes,

drained and roughly chopped

⁄4

cup

⁄

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

Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Beer Bread

White Bread Cycle / Delay Start Timer - Yes

Ingredients

Water, 80°–90°F (27°–32°C)

Large – 2 pounds

Medium – 1 ⁄2 pounds

Small – 1 pound

6 tablespoons (90 ml)

⁄

cup

⁄

cup (125 ml)

+ 2 tablespoons (155 ml)

*Beer, at room temperature – may use “light”

⁄

cup

⁄

cup (125 ml)

6 tablespoons (90 ml)

+ 2 tablespoons (155 ml)

Salt

1 ⁄4 teaspoons (6 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

Granulated sugar

1 tablespoon

1 tablespoon (15 ml)

2 ⁄2 teaspoons (12 ml)

+ 1 teaspoon (20 ml)

Bread flour

3 ⁄4 cups (925 ml)

3 cups (750 ml)

2 ⁄4 cups (300 ml)

Yeast, active dry, instant or bread machine

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 Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Potato Bread

White Bread Cycle / Delay Start Timer - Yes

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)

⁄4

cup (175 ml)

cup + 1 tablespoon (140 ml)

Unsalted butter, ⁄2-inch (1 cm) pieces

2 tablespoons (30 ml)

1 tablespoon (15 ml)

at room temperature

Egg, large, at room temperature*

Mashed potato (plain without milk, butter or seasonings) 1 cup (250 ml)

⁄

cup (175 ml)

⁄

cup (125 ml)

Salt

1 ⁄2 teaspoons (7 ml)

1 teaspoon (5 ml)

3 cups (750 ml)

⁄

teaspoon (4 ml)

teaspoon (2 ml)

Granulated sugar

Bread flour

Nonfat dry milk

1 teaspoon (5 ml)

4 cups (1 L)

⁄

2 ⁄4 cups (550 ml)

2 tablespoons (30 ml)

1 ⁄2 tablespoons (22 ml)

1 tablespoon

+ 1 teaspoon (20 ml)

Potato starch

2 tablespoons (30 ml)

1 ⁄2 tablespoons (22 ml)

1 tablespoon

+ 1 teaspoon (20 ml)

Yeast, active dry, instant or bread machine

2 ⁄

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 Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Three-Cheese Bread

White Bread Cycle / Delay Start Timer - No

Ingredients

Large – 2 pounds

Medium – 1 ⁄2 pounds

⁄3

Small – 1 pound

7 tablespoons (105 ml)

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)

⁄

cup (125 ml)

6 tablespoons (90 ml)

⁄

cup (50 ml)

1 cup (250 ml/4 oz.)

⁄

cup (175 ml/3 oz.)

⁄

cup (125 ml/2 oz.)

cup (50 ml/1 oz.)

⁄

cup (125 ml/2 oz.)

⁄

cup (75 ml/1 ⁄2 oz.)

⁄

2 tablespoons (30 ml)

4 ⁄2 teaspoons (22 ml)

1 tablespoon (15 ml)

Salt

1 ⁄2 teaspoons (7 ml)

1 ⁄8 teaspoons (5.5 ml)

⁄

teaspoon (4 ml)

teaspoon (2 ml)

Tabasco^®or other hot sauce

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

⁄

Bread flour

4 ⁄

cups (1.06 L)

3 cups + 3 tablespoons

(795 ml)

2 cups + 2 tablespoons

(530 ml)

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 Cuisinart^™Convection 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.

Variation: Three Cheese & Bacon Bread – When selecting Menu choices, choose Mix-ins. Add ⁄3–¹⁄2 –¹⁄3 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Basic Honey Whole Wheat Bread

Whole Wheat Bread Cycle / Delay Start Timer - Yes

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 cup + 1 tablespoon (265 ml)

1 ⁄4 teaspoons (6 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

Unsalted butter, ⁄2-inch (1 cm)

2 ⁄2 tablespoons (37 ml)

2 tablespoons (30 ml)

1 ⁄2 tablespoons (22 ml)

pieces at room temperature

Honey

2 tablespoons (30 ml)

1 ⁄2 tablespoons (22 ml)

1 tablespoon (15 ml)

Bread flour

1 ⁄4 cups (300 ml)

1 cup (250 ml)

2 cups (500 ml)

⁄

cup (175 ml)

Whole wheat flour

2 ⁄2 cups (625 ml)

1 ⁄2 cups (300 ml)

Yeast, active dry, instant or bread machine

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 Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Buttermilk Whole Wheat Bread

Whole Wheat Bread Cycle / Delay Start Timer - No

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 ⁄4 cups (300 ml)

(265 ml)

Salt

1 ⁄4 teaspoons (6 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

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)

3 ⁄4 cups (800 ml)

2 cups

+ 6 tablespoons (590 ml)

Vital wheat gluten

1 ⁄4 teaspoons (6 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

cup (75 ml)

Currants

⁄

cup (150 ml)

⁄

cup (125 ml)

⁄

Yeast, active dry, instant or bread machine

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 Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Multi-Grain Cereal Wheat Bread

Whole Wheat Bread Cycle / Delay Start Timer – No

Ingredients

Water, 80°–90°F (27°–32°C)

Large – 2 pounds

1 ⁄4 cups (300 ml)

Medium – 1 ⁄2 pounds

Small – 1 pound

⁄

cup

⁄

cup

+ 3 tablespoons (220 ml)

+ 2 tablespoons (155 ml)

Plain fat-free yogurt

⁄

cup (75 ml)

⁄

cup (50 ml)

2 tablespoons

+ 2 teaspoons (40 ml)

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

4 ⁄2 teaspoons (22 ml)

1 tablespoon (15 ml)

1 ⁄2 teaspoons (7 ml)

1 ⁄

teaspoons (5.5 ml)

⁄

teaspoon (4 ml)

Bread flour

2 cups (500 ml)

1 ⁄2 cups (375 ml)

1 cup (250 ml)

Whole wheat flour

1 ⁄2 cups (375 ml)

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)

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 Cuisinart^™Convection 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.

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).

Ingredients

Rapid rise yeast

Large – 2 pounds

3 teaspoons (15 ml)

2 teaspoons (10 ml)

Medium – 1 ⁄2 pounds

Small – 1 pound

2 ⁄2 teaspoons (12 ml)

2 teaspoons

(10 ml)

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

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Nutty Whole Wheat Bread

Whole Wheat Bread Cycle / Delay Start Timer - No

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

⁄

cup (175 ml)

Salt

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

Unsalted butter, ⁄2-inch (1 cm)

1 ⁄2 tablespoons (22 ml)

1 tablespoon (15 ml)

pieces at room temperature

Maple syrup (not pancake syrup)

Bread flour

1 ⁄2 tablespoons (22 ml)

1 tablespoon (15 ml)

1 cup (250 ml)

1 tablespoon (15 ml)

1 ⁄4 cups (300 ml)

⁄

cup (175 ml)

Whole wheat flour

2 ⁄2 cups (625 ml)

2 cups (500 ml)

1 ⁄2 cups (375 ml)

Yeast, active dry, instant or bread machine

2 ⁄4 teaspoons (11 ml)

2 teaspoons (10 ml)

Mixed nuts and seeds (i.e. walnuts, pecans,

pumpkin seeds, sunflower seeds)

1 cup (250 ml)

⁄

cup (175 ml)

⁄

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 Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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True 100% Whole Wheat Bread

Whole Wheat Bread Cycle / Delay Start Timer - Yes

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 tablespoon (265 ml)

Salt

1 ⁄4 teaspoons (6 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

Honey

2 tablespoons (30 ml)

4 cups (1 L)

1 ⁄2 tablespoons (22 ml)

1 tablespoon (15 ml)

Whole wheat flour

3 ⁄4 cups (800 ml)

2 cups

+ 6 tablespoons (590 ml)

Vital wheat gluten

5 ⁄2 teaspoons (27.5 ml)

4 ⁄2 teaspoons (22 ml)

3 teaspoons (15 ml)

2 teaspoons (10 ml)

Yeast, active dry, instant or bread machine

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 Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Whole Grain Whole Wheat Bread

Whole Wheat Cycle / Delay Start Timer - No

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 ⁄4 cups (300 ml)

+ 1 tablespoon (15 ml)

Unsalted butter, ⁄2-inch (1 cm)

1 ⁄4 tablespoons (19 ml)

1 tablespoon (15 ml)

⁄

tablespoon (4 ml)

pieces at room temperature

Salt

1 ⁄4 teaspoons (6 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

Honey

2 ⁄2 tablespoons (37 ml)

2 tablespoons (30 ml)

1 ⁄2 tablespoons (22 ml)

2 cups (500 ml)

Whole wheat flour

3 cups

2 ⁄4 cups (675 ml)

+ 6 tablespoons (840 ml)

Barley flour

⁄

cup (150 ml)

⁄

cup (125 ml)

⁄

cup (75 ml)

Oats

2 ⁄2 tablespoons (37 ml)

2 tablespoons (30 ml)

1 ⁄2 tablespoons (22 ml)

2 tablespoons (30 ml)

2 teaspoons (10 ml)

Flax seed

⁄

cup (75 ml)

⁄

cup (50 ml)

Yeast, active dry, instant or bread machine

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 Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Wheat Bran Bread

Whole Wheat Cycle / Delay Start Timer - Yes

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 tablespoon (265 ml)

Salt

1 ⁄4 teaspoons (6 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

Unsalted butter, ⁄2-inch (1 cm)

1 ⁄2 tablespoons (22 ml)

1 tablespoon (15 ml)

⁄

tablespoon (11 ml)

pieces at room temperature

Molasses

2 tablespoons (30 ml)

1 ⁄2 tablespoons (22 ml)

1 tablespoon (15 ml)

Whole wheat flour

Old fashioned oats

3 ⁄4 cups (925 ml)

3 cups (750 ml)

2 ⁄4 cups (550 ml)

⁄

cup

⁄

cup (75 ml)

⁄

cup (50 ml)

+ 2 tablespoons (105 ml)

Wheat bran

⁄

cup

⁄

cup (75 ml)

⁄

cup (50 ml)

+ 2 tablespoons (105 ml)

Yeast, active dry, instant or bread machine

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 Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Pumpernickel Raisin Bread

Whole Wheat Cycle

Delay Start Timer – Yes, but must be present to add raisins/caraway seeds

Ingredients

Water, 80°–90°F (27°–32°C)

Large – 2 pounds

1 ⁄4 cups (300 ml)

Medium – 1 ⁄2 pounds

Small – 1 pound

⁄

cup

⁄

cup

+ 3 tablespoons (220 ml)

+ 2 tablespoons (155 ml)

Molasses

⁄

cup (50 ml)

3 tablespoons (45 ml)

2 tablespoons (30 ml)

Vegetable oil

Salt

2 tablespoons (30 ml)

1 ⁄2 tablespoons (22 ml)

1 tablespoon (15 ml)

1 ⁄2 teaspoons (7 ml)

1 ⁄8 teaspoons (5.5 ml)

⁄

teaspoon (4 ml)

Bread flour

Whole wheat flour

Rye flour

2 ⁄2 cups (625 ml)

1 ⁄4 cups + 2 tablespoons (455 ml)

1 ⁄4 cups (300 ml)

⁄

cup (125 ml)

cup (75 ml)

6 tablespoons (90 ml)

⁄

cup (50 ml)

⁄

6 tablespoons (90 ml)

⁄

Cornmeal

⁄

cup (75 ml)

2 tablespoons

+ 2 teaspoons (40 ml)

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)

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

2 ⁄4 teaspoons (11 ml)

1 ⁄4 teaspoons (9 ml)

1 ⁄8 teaspoons (5.5 ml)

1 tablespoon (15 ml)

6 tablespoons (90 ml)

2 tablespoons (30 ml)

1 ⁄2 tablespoons (22 ml)

Raisins

⁄

cup (175 ml)

⁄

cup

+ 1 tablespoon (140 ml)

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 Cuisinart^™Convection 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.

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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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Gruyère and Walnut Wheat Bread

Whole Wheat Cycle/ Delay Start Timer – Yes, but must be present to add nuts and cheese

Ingredients

Water, 80°–90°F (27°–32°C)

Large – 2 pounds

1 ⁄2 cups (375 ml)

Medium – 1 ⁄2 pounds

Small – 1 pound

1 ⁄8 cups (275 ml)

⁄

cup (175 ml)

Walnut oil

2 tablespoons (30 ml)

2 teaspoons (10 ml)

2 cups (500 ml)

1 ⁄2 tablespoons (22 ml)

1 tablespoon (15 ml)

1 teaspoon (5 ml)

1 cup (250 ml)

Granulated sugar

1 ⁄2 teaspoons (7 ml)

Salt

1 ⁄2 teaspoons (7 ml)

Bread flour

1 ⁄2 cups (375 ml)

Whole wheat flour

2 cups (500 ml)

1 ⁄2 cups (375 ml)

1 cup (250 ml)

Wheat germ

⁄

cup (150 ml)

⁄

cup (125 ml)

⁄

cup (75 ml)

Thyme (optional)

1 tablespoon (15 ml)

2 teaspoons (10 ml)

1 ⁄2 teaspoons (7 ml)

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)

⁄

cup (175 ml)

⁄

cup (125 ml)

⁄

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 Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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French Bread Loaf

French /Italian Bread Cycle

Delay Start Timer - Yes

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 tablespoon (315 ml)

+ 1 tablespoon (265 ml)

Salt

1 ⁄

teaspoons (7 ml)

1 ⁄

teaspoons (6 ml)

cups (875 ml)

⁄4

teaspoon (4 ml)

Bread flour

4 cups (1 L)

3 ⁄

2 cups

+ 6 tablespoons (590 ml)

Yeast, active dry, instant or bread machine

2 ⁄

teaspoons (11 ml)

2 ⁄

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 Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Rustic Italian Loaf

French/ Italian Bread Cycle

Delay Start Timer – Yes, but must be present to add sesame seeds

Ingredients

Large – 2 pounds

Medium – 1 ⁄2 pounds

1 cup (250 ml)

Small – 1 pound

Water, 80°–90°F (27°–32°C)

Extra virgin olive oil

Sea salt

1 ⁄2

cups (375 ml)

⁄4

cup (175 ml)

2 tablespoons (30 ml)

2 teaspoons (10 ml)

1 teaspoon (5 ml)

1 ⁄2 tablespoons (22 ml)

1 tablespoon (15 ml)

1 ⁄2 teaspoons (7 ml)

1 teaspoon (5 ml)

Granulated sugar

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

Bread flour

4 cups (1 L)

3 cups (750 ml)

2 cups (500 ml)

Wheat bran (unprocessed coarse)

Yeast, active dry, instant or bread machine

Sesame seeds, optional

⁄

cup (125 ml)

⁄

cup (75 ml)

⁄

cup (50 ml)

2 ⁄

teaspoons (12 ml)

1 ⁄4 teaspoons (9 ml)

2 teaspoons (10 ml)

1 ⁄

teaspoons (7 ml)

1 tablespoon (15 ml)

1 ⁄

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

Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Country French Loaf with Olives and Rosemary

French /Italian Bread Cycle

Delay Start Timer – Yes, but must be present to add olives

Ingredients

Water, 80°–90°F (27°–32°C)

Large – 2 pounds

1 ⁄2 cups

Medium – 1 ⁄2 pounds

1 ⁄4

Small – 1 pound

cups (300 ml)

⁄

cup

+ 2 tablespoons (405 ml)

+ 1 tablespoon (190 ml)

Extra virgin olive oil

Sea salt

1 tablespoon (15 ml)

2 ⁄

teaspoons (11 ml)

teaspoons (5.5 ml)

1 ⁄2 teaspoons (7 ml)

1 ⁄

⁄

teaspoon (4 ml)

teaspoon (2 ml)

Honey

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

⁄

Dried rosemary

Bread flour

2 teaspoons (10 ml)

1 ⁄2 teaspoons (7 ml)

1 teaspoon (5 ml)

2 ⁄2 cups (625 ml)

1 ⁄

cups

1 ⁄4 cups (300 ml)

+ 2 tablespoons (455 ml)

Barley flour

⁄

cup (125 ml)

cup (75 ml)

6 tablespoons (90 ml)

⁄

cup (50 ml)

Whole wheat flour

Rye flour

⁄

6 tablespoons (90 ml)

⁄

cup (50 ml)

2 tablespoons

+ 2 teaspoons (40 ml)

Yeast, active dry, instant or bread machine

2 ⁄

teaspoons (11 ml)

1 ⁄

teaspoons (9 ml)

1 ⁄8 teaspoons (5.5 ml)

Kalamata or Niçoise olives, drained, patted

dry, pitted and halved before measuring

1 cup (250 ml)

⁄

cup (175 ml)

⁄

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 Cuisinart^™Convection 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.

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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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Herbed Dill French Bread

French /Italian Bread Cycle

Delay Start Timer - Yes

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)

cups (300 ml)

3 tablespoons (45 ml)

2 tablespoons (30 ml)

1 tablespoon (15 ml)

1 ⁄4 teaspoons (6 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

Bread flour

4 cups (1 L)

3 ⁄

cups (800 ml)

2 cups

+ 6 tablespoons (590 ml)

Dried dill weed

3 teaspoons (15 ml)

2 teaspoons (10 ml)

1 ⁄2 teaspoons (7 ml)

Yeast, active dry, instant or bread machine

2 ⁄4 teaspoons (11 ml)

2 ⁄

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 Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (11 ml)

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

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Parmesan Peppercorn French Bread

French/Italian Bread Cycle

Delay Start Timer - Not recommended

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

⁄

cup (175 ml)

Olive oil

4 tablespoons (60 ml)

3 tablespoons (45 ml)

1 teaspoon (5 ml)

2 ⁄4 tablespoons (34 ml)

Salt

1 ⁄4 teaspoons (6 ml)

⁄

teaspoon (4 ml)

Bread flour

3 ⁄4 cups (925 ml)

3 cups (750 ml)

2 ⁄4 cups (550 ml)

Grated Parmesan cheese

Freshly ground black pepper

Yeast, active dry, instant or bread machine

⁄

cup (150 ml)

⁄

cup (125 ml)

⁄

cup (75 ml)

⁄

teaspoon (3.5 ml)

⁄

teaspoon (2 ml)

⁄

teaspoon (1.5 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 Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Pignoli Bread

French /Italian Cycle

Delay Start Timer - Yes

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)

Extra virgin olive oil

3 tablespoons

3 tablespoons (45 ml)

2 tablespoons (30 ml)

+ 2 teaspoons (55 ml)

Sea salt

1 ⁄

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)

Semolina flour

⁄

cup (75 ml)

⁄

cup (50 ml)

3 tablespoons (45 ml)

Pignoli/pine nuts

⁄

cup (150 ml)

⁄

cup (125 ml)

⁄

cup (75 ml)

Yeast, active dry, instant or bread machine

2 ⁄

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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Semolina Bread with Fennel and Golden Raisins

French/Italian Cycle – Medium Crust

Delay Start Timer – yes, but must be present to add raisins

Ingredients

Water, 80°–90°F (27°–32°C)

Large – 2 pounds

Medium – 1 ⁄2 pounds

1 ⁄4 cups

Small – 1 pound

1 ⁄

cups (400 ml)

⁄

cup

+ 1 tablespoon (315 ml)

+ 2 tablespoon (205 ml)

Sea salt

2 teaspoons (10 ml)

1 teaspoon (5 ml)

3 cups (750 ml)

1 ⁄2 teaspoons (7 ml)

1 teaspoon (5 ml)

Fennel seed

1 ⁄2 teaspoons (7 ml)

1 teaspoon (5 ml)

Granulated sugar

Semolina flour

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

2 ⁄4 cups (550 ml)

1 ⁄2 cups (375 ml)

Bread flour

1 cup (250 ml)

⁄

cup (175 ml)

⁄

cup (125 ml)

Yeast, active dry, instant or bread machine

Golden raisins

2 ⁄

teaspoons (11 ml)

1 ⁄4 teaspoons (9 ml)

1 ⁄4 teaspoons (6 ml)

6 tablespoons (90 ml)

⁄

cup (175 ml)

⁄

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 Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (12 ml)

Vital wheat gluten (optional)

⁄

teaspoon (4 ml)

⁄

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

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Banana Walnut Loaf

Quick Bread /Cake Cycle

Delay Start Timer - No

Ingredients

Buttermilk, 80°–90°F (27°–32°C)

Large – 2 pounds

Medium – 1 ⁄2 pounds

Small – 1 pound

⁄

cup (125 ml)

⁄

cup

⁄

cup (50 ml)

+ 1 tablespoon (90 ml)

Unsalted butter, ⁄2-inch (1 cm)

⁄

cup (150 ml)

⁄

cup (125 ml)

⁄

cup (75 ml)

pieces at room temperature

Eggs, large, at room temperature*

Pure vanilla extract

Mashed bananas

2 eggs

1 egg

1 ⁄2 teaspoons (7 ml)

1 teaspoon (5 ml)

1 ⁄2 cups (375 ml)

1 ⁄4 cups (300 ml)

1 cup (250 ml)

Salt

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

cup (150 ml)

Granulated sugar

1 ⁄

cups (325 ml)

cups (650 ml)

1 cup (250 ml)

⁄

Unbleached all-purpose flour

Baking powder

2 ⁄

2 cups (500 ml)

1 ⁄

cups (375 ml)

teaspoon (2 ml)

teaspoon (4 ml)

cup (125 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

⁄

Baking soda

1 ⁄2 teaspoons (7 ml)

1 teaspoon (5 ml)

⁄

Chopped walnuts

⁄

cup (175 ml)

⁄

cup (150 ml)

⁄

Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in Cuisinart^™Convection Bread Maker. Press Menu and select Quick

Bread/Cake. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix and bake. After batter has mixed for

4 minutes, stir sides and bottom of bread pan with rubber scraper to ensure complete mixing. Allow to continue mixing. When tone sounds, press Pause

and remove kneading paddle if desired. Press Start to continue baking. When cycle is completed, remove bread from machine and transfer to wire rack to

cool. Bread slices best when allowed to cool. If not serving after cooling, wrap in plastic wrap to maintain freshness when completely cooled.

* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

Nutritional information per serving [1 ounce (28 g)]:

Calories 146 (40% from fat) • carb. 20g • pro. 2g • fat 7g • sat. fat 3g • chol. 24mg • sod. 141mg • calc. 13mg • fiber 1g

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Carrot Cake Bread

Quick Bread /Cake Cycle

Ingredients

Vegetable oil

Large – 2 pounds

6 tablespoons (90 ml)

Medium – 1 ⁄2 pounds Small – 1 pound

4 ⁄2 tablespoons (67 ml)

3 tablespoons (45 ml)

Eggs, large, at room temperature*

Granulated sugar

⁄

cup (150 ml)

cup (75 ml)

⁄

cup (125 ml)

cup (50 ml)

⁄

cup (75 ml)

Brown sugar, packed

Crushed pineapple with juices (from can)

All-purpose flour

⁄

2 tablespoons + 2 teaspoons (40 ml)

⁄

1 ⁄

cups (400 ml)

1 ⁄

cups (300 ml)

⁄

cup+ ⁄3 cup (200 ml)

Baking powder

1 ⁄2 teaspoons (7 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

teaspoon (0.5 ml)

teaspoon (4 ml)

teaspoon (2 ml)

cup (150 ml)

Baking soda

⁄

teaspoon (1 ml)

⁄

teaspoon (1 ml)

⁄8

Salt

⁄

⁄8

Unsweetened cocoa powder

Cinnamon

1 ⁄2 teaspoons (7 ml)

1 teaspoon (5 ml)

⁄4

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

⁄2

Freshly grated carrots

Chopped pecans or walnuts

Golden raisins

1 ⁄

cups (325 ml)

1 cup (250 ml)

⁄3

⁄

cup (125 ml)

⁄

cup (75 ml)

⁄4

cup (50 ml)

⁄

cup (125 ml)

⁄

cup (75 ml)

⁄4

cup (50 ml)

Vanilla extract

⁄

teaspoon (2 ml)

⁄

teaspoon (2 ml)

⁄4

teaspoon (1 ml)

Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in Cuisinart^™Convection Bread Maker. Press menu and select Quick

Bread/Cake. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix and bake. After batter has mixed for

4 minutes, stir sides and bottom of bread pan with rubber scraper to ensure complete mixing. Allow to continue mixing. When tone sounds, press Pause

and remove kneading paddle if desired. Press Start to continue baking. When cycle is completed, remove bread from machine and transfer to wire rack to

cool. Bread slices best when allowed to cool. If not serving after cooling, wrap in plastic wrap to maintain freshness when completely cooled.

* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

Nutritional information per serving [1 ounce (28 g)]:

Calories 107 (34% from fat) • carb. 17g • pro. 1g • fat 4g • sat. fat 0g • chol. 13mg • sod. 46mg • calc. 11mg • fiber 1g

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Date Nut Bread

Quick Bread /Cake Cycle

Delay Start Timer - No

Ingredients

Chopped dates

Large – 2 pounds

1 cup (250 ml)

Medium – 1 ⁄2 pounds

Small – 1 pound

⁄

cup (175 ml)

⁄

cup (125 ml)

Unsalted butter, ⁄2-inch (1 cm)

pieces at room temperature

⁄

cup (50 ml)

3 tablespoons (45 ml)

2 tablespoons (30 ml)

Boiling water

Granulated sugar

All-purpose flour

Baking soda

1 cup (250 ml)

⁄

cup (175 ml)

cup (150 ml)

⁄

cup (125 ml)

⁄

cup (175 ml)

⁄

1 ⁄

cups (425 ml)

1 ⁄

cups (325 ml)

1 ⁄3 cups (325 ml)

1 teaspoon (5 ml)

Baking powder

Salt

1 teaspoon (5 ml)

⁄

teaspoon (2 ml)

⁄

teaspoon (2 ml)

⁄

teaspoon (2 ml)

Pure vanilla extract

Chopped walnuts

1 teaspoon (5 ml)

⁄

cup (125 ml)

⁄

cup (75 ml)

⁄

cup (75 ml)

Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in Cuisinart^™Convection Bread Maker. Press Menu and select Quick

Bread/Cake. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix and bake. After batter has mixed for

4 minutes, stir sides and bottom of bread pan with rubber scraper to ensure complete mixing. Allow to continue mixing. When tone sounds, press Pause

and remove kneading paddle if desired. Press Start to continue baking. When cycle is completed, remove bread from machine and transfer to wire rack to

cool. Bread slices best when allowed to cool. If not serving after cooling, wrap in plastic wrap to maintain freshness when completely cooled.

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

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Lemon Poppy Seed Bread

Quick Bread/Cake Cycle

Delay Start Timer - No

Ingredients

Buttermilk (bring to room temperature)

Large – 2 pounds

Medium – 1 ⁄2 pounds

Small – 1 pound

⁄

cup (175 ml)

⁄

cup (150 ml)

⁄

cup (125 ml)

Fresh lemon juice

⁄

cup (50 ml)

3 tablespoons (45 ml)

Lemon zest

2 teaspoons (10 ml)

Butter, melted and cooled

Eggs, large, at room temperature*

Pure vanilla extract

Granulated sugar

⁄

cup (125 ml)

⁄3

cup (75 ml)

⁄

cup (50 ml)

1 teaspoon (5 ml)

1 cup (250 ml)

1 teaspoon (5 ml)

1 ⁄2 cups (375 ml)

⁄

cup (175 ml)

All-purpose flour

2 ⁄

cups (550 ml)

1 ⁄2 cups (375 ml)

1 ⁄4 cups (300 ml)

Poppy seeds

1 teaspoon (5 ml)

Baking powder

1 ⁄2 teaspoons (7 ml)

1 ⁄

teaspoons (6 ml)

1 ⁄4 teaspoons (6 ml)

Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in Cuisinart^™Convection Bread Maker. Press Menu and select Quick

Bread/Cake. Press Crust and select Medium or 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

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Pumpkin Walnut Bread

Quick Bread /Cake Cycle

Delay Start Timer - No

Ingredients

Oil

Large – 2 pounds

Medium – 1 ⁄2 pounds

Small – 1 pound

2 tablespoons (30 ml)

⁄

cup (50 ml)

3 tablespoons (45 ml)

Canned pumpkin

1 cup (250 ml)

⁄

cup (175 ml)

⁄

cup (125 ml)

Eggs, large, at room temperature*

Brown sugar, packed

Unbleached all-purpose flour

1 cup (250 ml)

⁄

cup (175 ml)

⁄

cup (125 ml)

2 ⁄

cups (550 ml)

1 ⁄

cups (400 ml)

1 cup

+ 2 tablespoons (280 ml)

Ground cinnamon

Allspice

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

teaspoon (1 ml)

teaspoon (4 ml)

cup (75 ml)

⁄

teaspoon (2 ml)

teaspoon (1 ml)

teaspoon (2 ml)

cup (50 ml)

⁄

teaspoon (2 ml)

teaspoon (1 ml)

⁄

Nutmeg

⁄

Salt

1 teaspoon (5 ml)

⁄

Baking powder

Walnuts

1 teaspoon (5 ml)

⁄

cup (125 ml)

⁄

Dried cranberries

⁄

cup (75 ml)

⁄

cup (50 ml)

Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in Cuisinart^™Convection Bread Maker. Press Menu and select Quick

Bread/Cake. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix and bake. After batter has mixed for 4 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

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Sour Cream Chocolate Tea Loaf

Quick Bread /Cake Cycle

Delay Start Timer – No

Ingredients

Milk, low fat

Large – 2 pounds

Medium – 1 ⁄2 pounds

Small – 1 pound

6 tablespoons (90 ml)

⁄

cup (175 ml)

⁄

cup

+ 1 tablespoon (140 ml)

Sour cream

⁄

cup (150 ml)

⁄

cup (125 ml)

⁄

cup (75 ml)

Eggs, large, at room temperature*

Granulated sugar

⁄

cup (175 ml)

cup (125 ml)

⁄

cup (125 ml)

cup (75 ml)

6 tablespoons (90 ml)

Brown sugar, packed

Unbleached all-purpose flour

⁄

cup (50 ml)

1 ⁄

cups (425 ml)

1 ⁄

cups (325 ml)

⁄

cup

+ 2 tablespoons (205 ml)

Baking powder

Baking soda

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

teaspoon (2 ml)

teaspoon (4 ml)

cup (125 ml)

⁄

teaspoon (2 ml)

teaspoon (1 ml)

teaspoon (2 ml)

cup (75 ml)

⁄

teaspoon (2 ml)

⁄

Salt

⁄

Vanilla extract

Chocolate chips

Chopped walnuts

Dried tart cherries

1 teaspoon (5 ml)

⁄

cup (150 ml)

cup (125 ml)

cup (75 ml)

⁄

cup (75 ml)

⁄

cup (50 ml)

⁄

cup (50 ml)

3 tablespoons (45 ml)

Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in Cuisinart^™Convection Bread Maker. Press Menu and select Quick

Bread/Cake. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix and bake. After batter has mixed for

4 minutes, stir sides and bottom of bread pan with rubber scraper to ensure complete mixing. Allow to continue mixing. When tone sounds, press Pause

and remove kneading paddle if desired. Press Start to continue baking. When cycle is completed, remove bread from machine and transfer to wire rack to

cool. Bread slices best when allowed to cool. If not serving after cooling, wrap in plastic wrap to maintain freshness when completely cooled.

* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

Nutritional information per serving [1 ounce (28 g)]:

Calories 110 (29% from fat) • carb. 18g • pro. 2g • fat 4g • sat. fat 1g • chol. 16mg • sod. 72mg • calc. 21mg • fiber 1g

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Zucchini Bread

Quick Bread /Cake Cycle

Delay Start Timer - No

Ingredients

Oil, vegetable

Large – 2 pounds

Medium – 1 ⁄2 pounds

Small – 1 pound

⁄

cup (125 ml)

⁄

cup (75 ml)

⁄

cup (50 ml)

Zucchini, shredded

1 cup (250 ml)

⁄

cup (175 ml)

⁄

cup (125 ml)

Eggs, large, at room temperature*

Brown sugar, packed

Granulated sugar

⁄

cup (125 ml)

cup (50 ml)

⁄

cup (75 ml)

⁄

cup (50 ml)

⁄

3 tablespoons (45 ml)

2 tablespoons (30 ml)

Unbleached all-purpose flour

2 cups (500 ml)

1 ⁄2 cups (375 ml)

1 cup

+ 2 tablespoons (280 ml)

Ground cinnamon

Allspice

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

teaspoon (1 ml)

teaspoon (4 ml)

teaspoon (2 ml)

cup (75 ml)

⁄

teaspoon (2 ml)

teaspoon (1 ml)

teaspoon (2 ml)

teaspoon (1 ml)

cup (50 ml)

⁄

teaspoon (2 ml)

⁄

Salt

1 teaspoon (5 ml)

⁄

Baking soda

Baking powder

Walnuts

⁄

teaspoon (2 ml)

cup (125 ml)

⁄

Raisins

⁄

cup (125 ml)

⁄

cup (75 ml)

⁄

cup (125 ml)

Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in Cuisinart^™Convection Bread Maker. Press Menu and Select Quick

Bread/Cake. Press Loaf and select dough size. Press Start to mix and bake. After batter has mixed for 4 minutes, stir sides and bottom of bread pan

with rubber scraper to ensure complete mixing. Allow to continue mixing. When tone sounds, press Pause and remove kneading paddle if desired. Press

Start to continue baking. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

If not serving after cooling, wrap in plastic wrap to maintain freshness when completely cooled.

* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

Nutritional information per serving [1 ounce (28 g)]:

Calories 123 (38% from fat) • carb. 17g • pro. 2g • fat 5g • sat. fat 1g • chol. 27mg • sod. 125mg • calc. 15mg • fiber 1g

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Nutty Low-Carb Bread

Low-Carb Cycle / Delay Start Timer - No

Ingredients

Large – 2 pounds

1 ⁄2 cups (375 ml)

Medium – 1 ⁄2 pounds

Water, 80°–90°F (27°–32°C)

Heavy cream, 90˚F (32°C)

Molasses

1 ⁄4 cups (300 ml)

2 ⁄2 tablespoons (37 ml)

2 tablespoons (30 ml)

1 ⁄4 tablespoons (19 ml)

1 tablespoon (15 ml)

Salt

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

Whole wheat flour

Vital wheat gluten

1 ⁄4 cups (300 ml)

1 cup (250 ml)

⁄

cup (150 ml)

⁄

cup (125 ml)

Barley flour

⁄

Oat flour

⁄

Almond flour

⁄

Soy protein

2 ⁄2 tablespoons (37 ml)

2 tablespoons (30 ml)

Mixed sunflower and pumpkin seeds

Mixed, chopped walnuts and pecans

Yeast, active dry, instant or bread machine

⁄

cup (150 ml)

⁄

cup (125 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 Cuisinart^™Convection 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

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Low-Carb Buttermilk Bread

Low-Carb Cycle / Delay Start Timer - No

Ingredients

Buttermilk, 80°–90°F (27°–32°C)

Large – 2 pounds

1 ⁄2 cups (375 ml)

Medium – 1 ⁄2 pounds

1 ⁄4 cups (425 ml)

Honey

1 ⁄4 tablespoons (19 ml)

1 tablespoon (15 ml)

Salt

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

Whole wheat flour

Vital wheat gluten

Barley flour

1 ⁄4 cups (300 ml)

1 cup (250 ml)

⁄

cup (150 ml)

⁄

cup (125 ml)

⁄

Almond flour

⁄

Soy protein

2 ⁄2 tablespoons (37 ml)

2 tablespoons (30 ml)

Flax seed

2 ⁄2 tablespoons (37 ml)

Yeast, active dry, instant or bread machine

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 Cuisinart^™Convection 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

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Low-Carb Cinnamon Bread

Low-Carb Cycle / Delay Start Timer- No

Ingredients

Low-carb vanilla yogurt

Heavy cream

Large – 2 pounds

1 ⁄4 cups (300 ml)

Medium – 1 ⁄2 pounds

1 cup (250 ml)

2 ⁄2 tablespoons (37 ml)

2 tablespoons (30 ml)

1 tablespoon (15 ml)

Molasses

1 tablespoon

+ 1 teaspoon (20 ml)

Salt

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

Whole wheat flour

Vital wheat gluten

Barley flour

1 ⁄4 cups (300 ml)

1 cup (250 ml)

⁄

cup (150 ml)

cup (125 ml)

cup (150 ml)

⁄

cup (125 ml)

cup (50 ml)

cup (125 ml)

cup (175 ml)

cup (125 ml)

⁄

Oat flour

⁄

Almond flour

1 cup (250 ml)

⁄

Chopped pecans

Ground cinnamon

Pure vanilla extract

Yeast, active dry, instant or bread machine

⁄

cup (150 ml)

⁄

1 ⁄4 teaspoons (6 ml)

1 teaspoon (5 ml)

1 ⁄4 teaspoons (6 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 Cuisinart^™Convection 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

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Low-Carb Molasses Bread

Low-Carb Cycle / Delay Start Timer - No

Ingredients

Water, 80°–90°F (27°–32°C)

Heavy cream

Large – 2 pounds

1 ⁄2 cup (375 ml)

Medium – 1 ⁄2 pounds

1 ⁄4 cups (300 ml)

2 ⁄2 tablespoons (37 ml)

2 tablespoons (30 ml)

Molasses

1 ⁄4 tablespoons (19 ml)

1 tablespoons (15 ml)

Salt

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

Whole wheat flour

Vital wheat gluten

Barley flour

1 ⁄4 cup (300 ml)

1 cup (250 ml)

⁄

cup (150 ml)

⁄

cup (125 ml)

⁄

Oat flour

⁄

Almond flour

⁄

Soy protein

2 ⁄2 tablespoons (37 ml)

2 tablespoons (30 ml)

Yeast, active dry, instant or bread machine

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 Cuisinart^™Convection 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

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Low-Carb Seed Bread

Low-Carb Cycle / Delay Start Timer - No

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)

Salt

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

Flax seed oil

2 ⁄2 tablespoons (37 ml)

2 tablespoons (30 ml)

Whole wheat flour

Almond flour

1 ⁄4 cup (300 ml)

1 cup (250 ml)

⁄

cup (175 ml)

cup (125 ml)

Oat flour

⁄

cup (150 ml)

cup (50 ml)

⁄

Brown rice flour

Vital wheat gluten

Flax seeds

⁄

2 tablespoons (30 ml)

2 teaspoons (10 ml)

2 ⁄2 tablespoons (37 ml)

Sesame seeds

Poppy seeds

2 ⁄2 tablespoons (37 ml)

2 ⁄2 teaspoons (12 ml)

Yeast, active dry, instant or bread machine

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 Cuisinart^™Convection 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

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Lower-Carb Bacon and Cheese Bread

Low-Carb Cycle / Delay Start Timer - No

Ingredients

Water, 80°–90°F (27°–32°C)

Large – 2 pounds

1 cup

Medium – 1 ⁄2 pounds

1 ⁄4 cups (300 ml)

+ 2 tablespoons (280 ml)

Part-skim ricotta cheese

Salt

8 tablespoons (120 ml)

6 tablespoons (90 ml)

⁄

teaspoon (2 ml)

cup (175 ml)

cup (125 ml)

cup (150 ml)

cup (125 ml)

cup (75 ml)

⁄

teaspoon (2 ml)

cup (125 ml)

cup (75 ml)

Whole wheat flour

Barley flour

⁄

Soy flour

⁄

cup (125 ml)

cup (75 ml)

Vital wheat gluten

Oat flour

⁄

Almond flour

⁄

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)

3 tablespoons (45 ml)

8 medium slices

4 ⁄2 teaspoons (22 ml)

6 medium slices

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 Cuisinart^™Convection 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

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Cheesy Gluten-Free Loaf

Gluten-Free Cycle / Delay Start Timer - No

Ingredients

Lowfat milk, 80°–90°F (27°–32°C)

Large – 2 pounds

Medium – 1 ⁄2 pounds

1 ⁄

cups (425 ml)

1 ⁄2 cups (375 ml)

Olive oil

3 tablespoons (45 ml)

2 tablespoons (30 ml)

Eggs, large, at room temperature*

Honey

3 tablespoons (45 ml)

1 teaspoon (5 ml)

2 tablespoons (30 ml)

Cider vinegar

⁄

teaspoon (4 ml)

Salt

1 ⁄2 teaspoons (7 ml)

1 teaspoon (5 ml)

Brown rice flour

2 cups (500 ml)

1 ⁄2 cups (375 ml)

Potato starch

1 cup (250 ml)

⁄

cup (175 ml)

cup (75 ml)

Tapioca flour

⁄

cup (125 ml)

cup (50 ml)

⁄

Garfava flour

⁄

2 tablespoons (30 ml)

Quinoa flour

⁄

Xanthan gum

2 ⁄2 teaspoons (12 ml)

2 teaspoons (10 ml)

Gelatin

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

cup (50 ml)

Shredded provolone cheese

Shredded mozzarella cheese

Grated Parmesan cheese

Yeast, active dry, instant or bread machine

⁄

cup + 2 tablespoons (105 ml)

cup (50 ml)

⁄

cup (50 ml)

⁄

2 tablespoons (30 ml)

2 ⁄

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

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Gluten-Free Apple, Cheddar, Walnut Bread

Gluten-Free Cycle / Delay Start Timer - No

Ingredients

Lowfat milk, 80°–90°F (27°–32°C)

Large – 2 pounds

1 ⁄2 cups (375 ml)

Medium – 1 ⁄2 pounds

1 cup + 1 tablespoon (265 ml)

Unsalted butter, ⁄2-inch (1 cm) pieces at room temperature

2 tablespoons (30 ml)

1 ⁄2 tablespoons (22 ml)

Honey

1 ⁄2 tablespoons (22 ml)

Eggs, large, at room temperature*

Cider vinegar

⁄

teaspoon (4 ml)

⁄

teaspoon (4 ml)

Salt

1 ⁄2 teaspoons (7 ml)

1 teaspoon (5 ml)

Brown rice flour

Potato starch

1 ⁄2 cups (375 ml)

1 cup + 1 tablespoon (265 ml)

⁄

cup (175 ml)

cup (75 ml)

⁄

cup (125 ml)

cup (50 ml)

Tapioca flour

⁄

Quinoa flour

2 tablespoons (30 ml)

1 ⁄2 tablespoons (25 ml)

Garfava flour

2 tablespoons (30 ml)

1 ⁄2 tablespoons (25 ml)

Shredded Cheddar cheese

Chopped dried apples

Chopped walnuts

Xanthan gum

⁄

cup (75 ml)

⁄

cup (50 ml)

⁄

2 teaspoons (10 ml)

1 ⁄2 teaspoons (7 ml)

Gelatin

⁄

teaspoon (2 ml)

⁄

teaspoon (2 ml)

Yeast, active dry, instant or bread machine

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

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Gluten-Free Hazelnut Bread

Gluten-Free Cycle / Delay Start Timer - No

Ingredients

Lowfat milk, 80°–90°F (27°–32°C)

Large – 2 pounds

1 ⁄2 cups (375 ml)

Medium – 1 ⁄2 pounds

1 cup + 1 tablespoon (265 ml)

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)

3 tablespoons (45 ml)

1 teaspoon (5 ml)

2 teaspoons (10 ml)

⁄

teaspoon (4 ml)

Salt

1 ⁄2 teaspoons (7 ml)

Brown rice flour

1 ⁄4 cups (425 ml)

1 ⁄3 cups (325 ml)

Cornstarch

1 cup (250 ml)

⁄

cup (175 ml)

cup (75 ml)

Potato starch

1 cup (250 ml)

⁄

Tapioca flour

⁄

cup (125 ml)

⁄

Amaranth flour

⁄

Chopped hazelnuts

Xanthan gum

⁄

2 ⁄4 teaspoons (11 ml)

2 teaspoons (10 ml)

1 teaspoon (5 ml)

Gelatin

1 ⁄4 teaspoons (6 ml)

Yeast, active dry, instant or bread machine

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

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 117 (24% from fat) • carb. 20g • pro. 2g • fat 3g • sat. fat 1g • chol. 14mg • sod. 158mg • calc. 23mg • fiber 1g

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Gluten-Free Molasses Walnut Bread

Gluten-Free Cycle / Delay Start Timer - No

Ingredients

Lowfat milk, 80°–90°F (27°–32°C)

Large – 2 pounds

1 ⁄4 cups (425 ml)

Medium – 1 ⁄2 pounds

1 ⁄3 cups (325 ml)

Unsalted butter, ⁄2-inch (1 cm)

4 tablespoons (60 ml)

3 tablespoons (45 ml)

pieces at room temperature

Molasses

4 tablespoons (60 ml)

3 tablespoons (45 ml)

Eggs, large, at room temperature*

Cider vinegar

1 teaspoon (5 ml)

2 teaspoons (10 ml)

⁄

teaspoon (4 ml)

Salt

1 ⁄2 teaspoons (7 ml)

Garfava flour

1 ⁄3 cups (325 ml)

1 cup (250 ml)

Tapioca flour

1 cup (250 ml)

⁄

cup (175 ml)

Sorghum flour

⁄

cup (150 ml)

cups (175 ml)

cup (50 ml)

⁄

cup (125 ml)

Cornstarch

⁄

cup + 1 tablespoon (140 ml)

Potato starch

⁄

2 tablespoons (30 ml)

Chopped walnuts

Xanthan gum

⁄

cup (175 ml)

⁄2

cup+ 1 tablespoon (140 ml)

2 ⁄4 teaspoons (11 ml)

2 teaspoons (10 ml)

Gelatin

1 ⁄4 teaspoons (6 ml)

1 teaspoon (5 ml)

Yeast, active dry, instant or bread machine

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

Cuisinart^™Convection 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

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Gluten-Free Nut and Seed Bread

Gluten-Free Cycle / Delay Start Timer - No

Ingredients

Lowfat milk, 80°–90°F (27°–32°C)

Large – 2 pounds

1 ⁄4 cups (425 ml)

Medium – 1 ⁄2 pounds

1 ⁄3 cups (325 ml)

Unsalted butter, ⁄2-inch (1 cm) pieces at room temperature

4 tablespoons (60 ml)

3 tablespoons (45 ml)

Molasses

Eggs, large, at room temperature*

Cider vinegar

Salt

1 teaspoon (5 ml)

2 teaspoons (10 ml)

⁄

teaspoon (4 ml)

1 ⁄2 teaspoons (7 ml)

Garfava flour

Tapioca flour

Sorghum flour

Cornstarch

1 ⁄3 cups (325 ml)

1 cup (250 ml)

⁄

cup (175 ml)

⁄

cup (150 ml)

cups (175 ml)

cup (50 ml)

⁄

cup (125 ml)

⁄

cup + 1 tablespoon (140 ml)

Potato starch

⁄

2 tablespoons (30 ml)

Mixed chopped nuts + seeds (walnuts,

pecans, sunflower seeds, pumpkin seeds)

⁄

cup (175 ml)

⁄

cup + 1 tablespoon (140 ml)

Currants

⁄

cup (50 ml)

2 tablespoons (30 ml)

2 teaspoons (10 ml)

1 teaspoon (5 ml)

Xanthan gum

2 ⁄4 teaspoons (11 ml)

Gelatin

1 ⁄4 teaspoons (6 ml)

Yeast, active dry, instant or bread machine

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

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Gluten-Free Rye Bread

Gluten-Free Cycle / Delay Start Timer - No

Ingredients

Lowfat milk, 80°–90°F (27°–32°C)

Large – 2 pounds

Medium – 1 ⁄2 pounds

2 cups (500 ml)

1 ⁄2 cups (375 ml)

Unsalted butter, ⁄2-inch (1 cm) pieces at room temperature

4 tablespoons (60 ml)

3 tablespoons (45 ml)

Eggs, large, at room temperature*

Cider vinegar

1 teaspoon (5 ml)

2 teaspoons (10 ml)

1 cup (250 ml)

⁄

teaspoon (4 ml)

Orange zest

⁄

Salt

1 ⁄2 teaspoons (7 ml)

Brown rice flour

Garfava flour

⁄

cup (175 ml)

cup (75 ml)

1 cup (250 ml)

⁄

Cornstarch

⁄

cup (125 ml)

cup (50 ml)

⁄

Potato starch

⁄

Sorghum flour

⁄

Quinoa flour

⁄

2 tablespoons (30 ml)

Brown sugar, packed

Caraway seeds

Xanthan gum

⁄

5 teaspoons (25 ml)

1 ⁄2 tablespoons (22 ml)

2 ⁄2 teaspoons (12 ml)

2 teaspoons (10 ml)

Gelatin

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

Yeast, active dry, instant or bread machine

2 ⁄

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

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French Bread Baguettes

Dough /Pizza Dough Cycle

Delay Start Timer – Yes

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 ⁄2 cups (375 ml)

1 ⁄8 cups (275 ml)

⁄

cup (175 ml)

Salt

2 teaspoons (10 ml)

1 teaspoon (5 ml)

4 cups (1 L)

1 ⁄2 teaspoons (7 ml)

1 teaspoon (5 ml)

Granulated sugar

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

Bread flour

3 cups (750 ml)

2 cups (500 ml)

Wheat germ

3 tablespoons (45 ml)

2 tablespoons (30 ml)

1 ⁄2 tablespoons (22 ml)

Yeast, active dry, instant or bread machine

Cornmeal for dusting baguettes

2 ⁄

teaspoons (11 ml)

1 ⁄4 teaspoons (9 ml)

1 ⁄4 teaspoons (6 ml)

pinch

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle and place in 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, 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).

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

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Bread-Machine Brioche

Dough/Pizza Dough Cycle

Delay Start Timer – No

Ingredients

Milk, regular or lowfat, 80°–90°F (27°–32°C)

Large – 2 pounds

Medium – 1 ⁄2 pounds

Small – 1 pound

⁄

cup (125 ml)

⁄

cup (75 ml)

⁄

cup (50 ml)

Eggs, large, at room temperature*

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

2 tablespoons (30 ml)

1 ⁄2 tablespoons (22 ml)

1 tablespoon (15 ml)

1 ⁄2 tablespoons (22 ml)

1 tablespoon (15 ml)

1 ⁄2 teaspoons (7 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

Bread flour

3 ⁄4 cups (925 ml)

2 ⁄4 cups

1 ⁄4 cups

+ 1 tablespoon (690 ml)

+ 2 tablespoons (455 ml)

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 Cuisinart^™Convection 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.

Deflate dough and divide into the number and size brioches desired. For 1 or 1¹⁄2 -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

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

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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

⁄

cup (175 ml)

⁄

cup (125 ml)

Olive oil

6 tablespoons (90 ml)

2 teaspoons (10 ml)

1 teaspoon (5 ml)

⁄

cup (75 ml)

⁄

cup (50 ml)

Salt

1 ⁄2 teaspoons (7 ml)

⁄

teaspoon (4 ml)

teaspoon (2 ml)

Granulated sugar

⁄

teaspoon (2 ml)

⁄

Bread flour

3 ⁄4 cups (925 ml)

3 cups (750 ml)

1 cup (250 ml)

2 ⁄4 cups (550 ml)

Shredded Cheddar cheese

Paprika

1 ⁄4 cups (300 ml)

⁄

cup (175 ml)

1 ⁄4 teaspoons (6 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

Yeast, active dry, instant or bread machine

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 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 lightly floured surface. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

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

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

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Sweet Potato Cloverleaf Rolls

Dough/Pizza Dough Cycle

Delay Start Timer - No

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]

Reserved cooking water from sweet potatoes

Nonfat dry milk

⁄

cup (125 ml)

cup (50 ml)

⁄3

cup (75 ml)

⁄4

cup (50 ml)

Brown sugar, firmly packed

⁄

3 tablespoons (45 ml)

2 tablespoons (30 ml)

Unsalted butter, at room temperature,

⁄

cut in ⁄4-inch pieces

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,

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

(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

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

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Molasses Whole Wheat Rolls with Currants and Pecans

Dough /Pizza Dough Cycle

Delay Start Timer - No

Ingredients

Milk, lowfat

2 lbs. Dough – 16 rolls

1 ⁄2 lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls

⁄

cup

⁄2

cup (125 ml)

7 tablespoons (105 ml)

+ 2 tablespoons (155 ml)

Water, 80°–90°F (27°–32°C)

⁄2

cup

⁄2

cup (125 ml)

7 tablespoons (105 ml)

+ 2 tablespoons (155 ml)

Butter, ⁄2-inch (1 cm)

1 ⁄2 tablespoons (22 ml)

1 tablespoon (15 ml)

pieces at room temperature

Salt

1 teaspoon (5 ml)

2 tablespoons (30 ml)

2 cups (500 ml)

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

Molasses

1 ⁄2 tablespoons (22 ml)

1 tablespoon (15 ml)

Whole wheat flour

Bread flour

1 ⁄2 cups (375 ml)

1 cup (250 ml)

2 cups (500 ml)

1 ⁄2 cups (375 ml)

1 ⁄

cups (300 ml)

Currants

⁄

cup + 2 tablespoons (155 ml)

⁄

cup (125 ml)

6 tablespoons (90 ml)

2 teaspoons (10 ml)

Chopped pecans

⁄

Yeast, active dry,

2 ⁄

teaspoons (11 ml)

2 ⁄ teaspoons (11 ml)

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 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 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

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Pizza Dough

Dough/Pizza Dough Cycle

Delay Start Timer - Yes

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

⁄

cup (150 ml)

Honey or sugar

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

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 ⁄2 tablespoons (22 ml)

1 tablespoon (15 ml)

3 ⁄4 cups (800 ml)

2 ⁄3 cups (650 ml)

1 ⁄4 cups (425 ml)

Whole wheat flour*

⁄

cup (175 ml)

9 tablespoons (135 ml)

6 tablespoons (90 ml)

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 Cuisinart^™Convection 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

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Herb Focaccia

Dough /Pizza Dough Cycle / Delay Start Timer - Yes

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

cups (275 ml)

⁄4

cup (175 ml)

3 tablespoons (45 ml)

1 tablespoon (15 ml)

2 tablespoons + 1 teaspoon (35 ml)

1 ⁄2 tablespoons (25 ml)

2 ⁄

teaspoons (11 ml)

1 ⁄2 teaspoons (7 ml)

Salt

2 teaspoons (10 ml)

1 ⁄2 teaspoons (7 ml)

1 teaspoon (5 ml)

Bread flour

4 ⁄

cups (1.06 L)

3 cups + 3 tablespoons (795 ml)

2 ⁄8 cups (525 ml)

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 Cuisinart^™Convection 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)

Coarse kosher or sea salt

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

cup (75 ml)

⁄

teaspoon (2 ml)

cup (50 ml)

Freshly grated Asiago, Parmesan

or Grana Padano^®cheese

⁄

cup (125 ml)

⁄

Chopped fresh herbs (parsley, basil,

⁄

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.

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

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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

⁄4

cup (175 ml)

1 tablespoon

2 teaspoons (10 ml)

1 ⁄2 teaspoons (7 ml)

+ ⁄4 cup (65 ml)

Brown sugar, firmly packed

Bread flour

1 tablespoon

+ 1 teaspoon (65 ml)

1 tablespoon (15 ml)

2 ⁄2 teaspoons (12 ml)

4 cups (1 L)

3 ⁄4 cups (800 ml)

2 cups

+ 6 tablespoons (590 ml)

Yeast, active dry, instant or bread machine

2 ⁄4 teaspoons (11 ml)

2 teaspoons (10 ml)

2 cups (500 ml)

Water

2 cups (500 ml)

Baking soda

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 5¹⁄2 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 1¹⁄2 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

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Whole Wheat Kalamata Bread

Dough /Pizza Dough Cycle / Delay Start Timer - No

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

⁄2

cup + 2 tablespoons (155 ml)

⁄2

cup (125 ml)

6 tablespoons (90 ml)

7 ⁄2 tablespoons (112 ml)

6 tablespoons (90 ml)

4 ⁄2 tablespoons (67 ml)

1 ⁄2 tablespoons (22 ml)

1 tablespoon (15 ml)

Salt

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

Granulated sugar

1 tablespoon

1 tablespoon (15 ml)

2 teaspoons (10 ml)

+ 1 teaspoon (20 ml)

Whole wheat flour

2 cups (500 ml)

1 ⁄2 cups (375 ml)

1 cup (250 ml)

Bread flour

2 cups (500 ml)

1 ⁄2 cups (375 ml)

1 ⁄

cups (300 ml)

Kalamata olives, pitted and chopped

Herbes de Provence

⁄

cup + 2 tablespoons (155 ml)

⁄2

cup (125 ml)

6 tablespoons (90 ml)

1 ⁄4 teaspoons (6 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

Yeast, active dry, instant or bread machine

2 ⁄4 teaspoons (11 ml)

2 ⁄

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 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 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

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Garlic, Herb, and Cheese Knots

Dough/ Pizza Dough Cycle

Delay Start Timer - No

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 teaspoons (10 ml)

1 cup (250 ml)

2 teaspoons (10 ml)

1 ⁄3 cups (325 ml)

⁄

cup (175 ml)

Olive oil, divided

2 tablespoons

1 ⁄2 tablespoons

1 tablespoon

+ 1 tablespoon (45 ml)

+ 1 tablespoon (37 ml)

+ 1 teaspoon (20 ml)

Salt

1 ⁄4 teaspoons (6 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

Bread flour

4 cups (1 L)

3 cups (750 ml)

2 ⁄ cups (550 ml)

Dry powdered milk

⁄

cup (75 ml)

cup (50 ml)

⁄4

cup (50 ml)

2 tablespoons (30 ml)

Potato flakes

⁄

2 tablespoons (30 ml)

1 ⁄2 tablespoons (22 ml)

Asiago cheese, grated

Yeast, active dry, instant or bread machine

2 ounces (56 g)

1 ⁄2 ounce (42 g)

1 ounce (28 g)

2 ⁄4 teaspoons (11 ml)

2 teaspoons (10 ml)

1 ⁄

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 Cuisinart^™Convection

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

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Onion Rye Rolls

Dough/ Pizza Dough Cycle

Delay Start Timer - No

Ingredients

Buttermilk

2 lbs. Dough – 16 rolls 1 ⁄2 lbs. Dough – 12 rolls

1 lb. Dough – 8-10 rolls

6 tablespoons (90 ml)

⁄

cup (175 ml)

9 tablespoons (135 ml)

Water, 80°–90°F (27°–32°C)

Molasses

⁄

cup (125 ml)

6 tablespoons (90 ml)

⁄4

cup (50 ml)

2 ⁄2 tablespoons (37 ml)

2 tablespoons (30 ml)

4 teaspoons (20 ml)

Vegetable oil

1 ⁄2 tablespoons (22 ml)

1 tablespoon + ⁄2 teaspoon (17 ml) 2 ⁄2 teaspoons (12 ml)

Salt

1 ⁄2 teaspoons (7 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

cup (50 ml)

Finely chopped onions, patted dry

Bread flour

⁄

cup (125 ml)

⁄

cup (75 ml)

⁄

2 ⁄2 cups (625 ml)

1 ⁄2 cups + 2 tablespoons (405 ml)

1 ⁄

cups (300 ml)

Rye flour

1 cup (250 ml)

⁄

cup (175 ml)

cup (50 ml)

⁄2

cup (125 ml)

Rye flakes (rye cereal)

Potato starch

⁄

cup (75 ml)

⁄

3 tablespoons (45 ml)

⁄

3 tablespoons (45 ml)

Yeast, active dry, instant or bread machine

Caraway seeds

2 ⁄4 teaspoons (11 ml)

1 ⁄4 teaspoons (9 ml)

1 ⁄

teaspoons (6 ml)

teaspoons (11 ml)

1 ⁄2 tablespoons (22 ml)

1 tablespoon + 1 teaspoon (20 ml) 2 ⁄

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 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 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.

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

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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

Lowfat milk, 80°–90°F (27°–32°C)

Peanut butter, crunchy or creamy

Brown sugar, packed

⁄4

cup (175 ml)

⁄2

cup (125 ml)

⁄

cup (125 ml)

⁄

cup (75 ml)

⁄

cup (75 ml)

3 tablespoons (45 ml)

2 tablespoons

1 ⁄2 tablespoons

+ 1 teaspoon (35 ml)

(22 ml)

Salt

⁄

teaspoon (2 ml)

⁄

teaspoon (2 ml)

⁄

teaspoon (1 ml)

Bread flour

2 ⁄4 cups (675 ml)

2 cups (500 ml)

1 cup

+ 6 tablespoons (340 ml)

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)

1 cup (250 ml)

⁄

cup (175 ml)

⁄

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.

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

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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

⁄

cup (150 ml)

⁄2

cup (125 ml)

⁄

cup (75 ml)

Eggs, large, at room temperature*

Unsalted butter, cut in ⁄2-inch

6 tablespoons (90 ml)

4 tablespoons (60 ml)

3 tablespoons (45 ml)

pieces, at room temperature

Granulated sugar

⁄

cup (125 ml)

⁄

cup (75 ml)

⁄

cup (50 ml)

Salt

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

teaspoon (4 ml)

Vanilla extract

1 ⁄2 teaspoons (7 ml)

1 ⁄8 teaspoons (5.5 ml)

⁄

Bread flour

4 cups (1 L)

3 cups (750 ml)

2 cups (500 ml)

Cornstarch

⁄

cup (150 ml)

⁄

cup (75 ml)

⁄

cup (75 ml)

Yeast, active dry, instant or bread machine

2 ⁄4 teaspoons (11 ml)

1 ⁄4 teaspoons (9 ml)

1 ⁄ teaspoons (5.5 ml)

* 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

Brown sugar, packed

Granulated sugar

Cinnamon

⁄

cup (125 ml)

cup (50 ml)

⁄

cup (75 ml)

⁄4

cup (50 ml)

⁄

3 tablespoons (45 ml)

2 tablespoons (30 ml)

2 ⁄2 tablespoons (37 ml)

1 tablespoon

+ 2 ⁄2 teaspoons (27 ml)

1 tablespoon

+ 1 teaspoon (20 ml)

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 Cuisinart^™Convection Bread Maker. Select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is

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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.

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)

⁄

cup (50 ml)

3 tablespoons (45 ml)

2 tablespoons (30 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

cup (175 ml)

Powdered sugar, sifted

Lowfat milk

1 ⁄2 cups (375 ml)

1 ⁄

cups (275 ml)

⁄

1 tablespoon (15 ml)

2 ⁄

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

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Basic Sweet Dough

Dough/Pizza Dough

Delay Start Timer – No (contains fresh dairy products and eggs)

Ingredients

2 pounds dough

1 ⁄2 pounds dough

1 pound dough

Eggs, large, at room temperature*

Water, 80°–90°F (27°–32°C)

⁄4

cup

6 tablespoons (90 ml)

4 ⁄2 tablespoons (67 ml)

+ 3 ⁄2 tablespoons (102 ml)

6 tablespoons (90 ml)

Sour cream

4 ⁄2 tablespoons (67 ml)

3 tablespoons (45 ml)

Unsalted butter, at room temperature,

4 ⁄2 tablespoons (67 ml)

3 tablespoons

+ 2 teaspoons (55 ml)

cut in ⁄2-inch (1 cm) pieces

Granulated sugar

Bread flour

6 tablespoons (90 ml)

4 ⁄2 tablespoons (67 ml)

3 tablespoons (45 ml)

4 ⁄4 cups (1.06 L)

3 cups

2 ⁄

cups (525 ml)

+ 1 tablespoon (765 ml)

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 Cuisinart^™Convection 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

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Apricot Cheese Danish Braid

Ingredients

2 pounds = 2 Danish Braids

1 ⁄2 pounds = 1 Braid

1 pound = 1 Braid

Basic Sweet Dough, page 63

Cream cheese, cut in ⁄2-inch (1 cm)

8 ounces (224 g)

6 ounces (168 g)

4 ounces (112 g)

pieces, at room temperature

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)

Egg, large, at room temperature*

3 tablespoons (45 ml)

(1 medium)

( ⁄2 beaten egg – 1 small)

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 1¹⁄2-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 1¹⁄2-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 (4¹⁄2) 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

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

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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

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 ⁄2 teaspoons (7 ml)

Granulated sugar

Bread flour

1 teaspoon (5 ml)

3 cups (750 ml)

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 Cuisinart^™Convection Bread Maker.

Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is completed remove dough from pan and transfer to a well-floured

surface. Punch to deflate and let rest 10 minutes before continuing.

Preheat oven to 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

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Artisan Focaccia/Pizza

Artisan Dough Cycle

Ingredients

Water, 60°–70°F (15°–21°C)

About 1 ⁄2 pounds dough

1 ⁄2 cups (375 ml)

Sea salt

2 ⁄2 teaspoons (12 ml)

Honey

2 teaspoons (10 ml)

Bread flour

3 ⁄2 cups (875 ml)

Semolina flour

⁄

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 Cuisinart^™Convection Bread Maker.

Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is complete, remove dough from pan and transfer to a well-floured

surface. Punch to deflate and let rest 10 minutes before continuing.

Follow the similar recipes in the Dough/Pizza Dough section for preparation of focaccia.

Nutritional information per serving [1 ounce (28 g)]:

Calories 58 (4% from fat) • carb. 12g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 184mg • calc. 3mg • fiber 0g

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Buttermilk Whole Wheat Walnut Boule

Artisan Dough Cycle / Time Delay - No

Ingredients for 24-hour poolish (starter)

Water – cool

Large 2 ⁄4 pounds

⁄2

cup (125 ml)

teaspoon (2 ml)

cup (125 ml)

cup (75 ml)

Active dry or instant yeast

Bread flour

⁄

⁄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.

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)

⁄

teaspoon (4 ml)

Honey

2 tablespoons (30 ml)

Bread flour

2 ⁄4 cups (675 ml)

Whole wheat flour

Chopped walnuts

2 ⁄4 cups (550 ml)

⁄

cup (175 ml)

Yeast, active dry, instant or bread machine

⁄

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

Cuisinart^™Convection Bread Maker. Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is completed remove dough

from pan and transfer to a well-floured surface. Punch to deflate and let rest 10 minutes before continuing.

Preheat oven to 375°F (190°C).

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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.

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

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Cranberry Pistachio Boule

Artisan Dough Cycle

Ingredients

2 Pounds

1 ⁄3 cups (325 ml)

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)

Bread flour

1 ⁄4 cups (425 ml)

Whole wheat flour

1 ⁄4 cups (425 ml)

Yeast, active dry, or instant

Shelled pistachios or walnuts

Dried cranberries

2 ⁄4 teaspoons (11 ml)

⁄

cup (175 ml)

cup (150 ml)

⁄

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

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

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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)

2 teaspoons (10 ml)

1 tablespoon (15 ml)

Honey

Bread flour

2 ⁄8 cups (525 ml)

Whole wheat flour

Barley flour

⁄

cup (125 ml)

⁄

Yeast, active dry, or instant

Hazelnuts

2 ⁄2 teaspoons (12 ml)

⁄

cup (125 ml)

cup (150 ml)

Dried apricots, chopped

⁄

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 Cuisinart^™Convection Bread Maker. Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When

cycle is completed remove dough from pan and transfer to a well-floured surface. Punch to deflate and let rest 10 minutes before continuing.

Preheat oven to 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

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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)

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 Cuisinart^™Convection Bread Maker.

Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is completed remove dough from pan and transfer to a well-floured

surface. Punch to deflate and let 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.

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

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Challah Loaf

Sweet Breads Cycle Delay Start Timer – No

Ingredients

Water

Large – 2 pounds

1 cup (250 ml)

Medium – 1 ⁄2 pounds

Small – 1 pound

⁄

cup (175 ml)

⁄

cup

+ 2 tablespoons (155 ml)

Unsalted butter, ⁄2-inch (1 cm)

pieces at room temperature

⁄3

cup

⁄

cup (75 ml)

⁄

cup (50 ml)

+ 2 tablespoons (105 ml)

Eggs, large, at room temperature*

Salt

1 ⁄

teaspoons (6 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

Granulated sugar

3 tablespoons

3 tablespoons (45 ml)

2 tablespoons

+ 2 teaspoons (55 ml)

+ 1 teaspoon (35 ml)

Bread flour

3 ⁄4 cups (925 ml)

3 cups (750 ml)

2 ⁄4 cups (550 ml)

Yeast, active dry, instant or bread machine

2 ⁄

teaspoons (11 ml)

2 ⁄

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 Cuisinart^™Convection Bread Maker.

Press Menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and

bake. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads, medium crust, loaf size.

Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).

Ingredients

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)

2 ⁄2 teaspoons (12 ml)

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

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Panettone Loaf

Sweet Breads Cycle / Delay Start Timer – No

Ingredients

Milk

Large – 2 pounds

Medium – 1 ⁄2 pounds

Small – 1 pound

⁄

cup (150 ml)

⁄

cup (125 ml)

⁄

cup (75 ml)

Unsalted butter, ⁄2-inch (1 cm)

pieces at room temperature

⁄

cup (75 ml)

⁄

cup (50 ml)

2 tablespoons (30 ml)

Eggs, large, at room temperature*

Orange zest

3 ⁄2 teaspoons (17 ml)

3 teaspoons (15 ml)

2 teaspoons (10 ml)

Salt

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

cup (50 ml)

⁄2

teaspoon (2 ml)

Granulated sugar

⁄

cup (75 ml)

⁄

2 tablespoons (30 ml)

Bread flour

3 cups + 6 tablespoons (840 ml)

2 ⁄4 cups (675 ml)

2 cups (500 ml)

Anise seed

1 ⁄4 teaspoons (6 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

teaspoon (1 ml)

cup (125 ml)

Ground nutmeg

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

cup (175 ml)

cup (125 ml)

⁄

Mixed fruit (both dried and candied citrus)

Pine nuts

1 cup (250 ml)

⁄

cup (150 ml)

⁄

cup (75 ml)

Yeast, active dry, instant or bread machine

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 Cuisinart^™Convection Bread Maker.

Press Menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and

bake. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads, medium crust, loaf size.

Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).

Ingredients

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)

2 ⁄2 teaspoons (12 ml)

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

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Rich Raisin Loaf

Sweet Breads Cycle / Delay Start Timer – No

Ingredients

Milk

Large – 2 pounds

Medium – 1 ⁄2 pounds

Small – 1 pound

⁄

cup (150 ml)

⁄

cup (125 ml)

⁄

cup (75 ml)

Unsalted butter, ⁄2-inch (1 cm)

pieces at room temperature

⁄

cup (125 ml)

⁄

cup (50 ml)

2 tablespoons (30 ml)

Eggs, large, at room temperature*

Salt

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

Granulated sugar

3 tablespoons

3 tablespoons (45 ml)

2 tablespoons

+ 2 teaspoons (55 ml)

+ 1 teaspoon (35 ml)

Bread flour

3 ⁄4 cups (925 ml)

3 cups (750 ml)

2 ⁄

cups (550 ml)

Raisins

⁄

cup (150 ml)

⁄

cup (125 ml)

⁄

cup (75 ml)

Yeast, active dry, instant or bread machine

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 Cuisinart^™Convection Bread Maker. Press Menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf and select dough

size. Press Start to mix, knead, rise and bake. 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Stollen Loaf

Sweet Breads Cycle / Delay Start Timer – No

Ingredients

Milk, lowfat

Large – 2 pounds

1 cup (250 ml)

Medium – 1 ⁄2 pounds

Small – 1 pound

⁄

cup (175 ml)

⁄

cup (175 ml)

Unsalted butter, ⁄2-inch (1 cm)

pieces at room temperature

⁄3

cup

⁄

cup (75 ml)

⁄

cup (50 ml)

+ 2 tablespoons (105 ml)

Eggs, large, at room temperature*

Lemon zest

3 teaspoons (15 ml)

2 teaspoons (10 ml)

1 ⁄

teaspoons (7 ml)

Salt

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

cup (50 ml)

⁄

teaspoon (2 ml)

Granulated sugar

Bread flour

⁄

cup (75 ml)

⁄

2 tablespoons (30 ml)

3 ⁄2 cups + 2 tablespoons (905 ml)

3 cups + 2 tablespoons (780 ml)

2 ⁄

cups (550 ml)

teaspoon (4 ml)

teaspoon (1 ml)

Ground cinnamon

Ground nutmeg

1 ⁄4 teaspoons (6 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

⁄

Yeast, active dry, instant or bread machine

Raisins

2 ⁄4 teaspoons (11 ml)

2 teaspoons (10 ml)

⁄

cup (150 ml)

⁄

cup (125 ml)

⁄

cup (75 ml)

Slivered almonds

⁄

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 Cuisinart^™Convection Bread Maker. Press Menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press

Loaf and select dough size. Press Start to mix, knead, rise, and bake. 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.

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To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads, medium crust, loaf size.

Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).

Ingredients

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)

2 ⁄2 teaspoons (12 ml)

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

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Sally Lunn Bread

Sweet Breads Cycle / Delay Start Timer – No

Ingredients

Evaporated lowfat milk, 80°–90°F (27°–32°C)

Large – 2 pounds

Medium – 1 ⁄2 pounds

Small – 1 pound

⁄

cup (125 ml)

⁄

cup (75 ml)

⁄

cup (50 ml)

Eggs, large, at room temperature*

Unsalted butter, ⁄2-inch (1 cm)

6 tablespoons (90 ml)

4 ⁄2 tablespoons (67 ml)

3 tablespoons (45 ml)

pieces at room temperature

Granulated sugar

⁄

cup (50 ml)

3 tablespoons (45 ml)

2 tablespoons (30 ml)

Salt

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

Bread flour

4 cups (1 L)

3 cups (750 ml)

2 cups (500 ml)

Nonfat dry milk

⁄4

cup (50 ml)

3 tablespoons (45 ml)

2 tablespoons (30 ml)

1 teaspoon (5 ml)

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 Cuisinart^™Convection Bread Maker. Press Menu and

select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake. If desired,

when pause tone sounds, remove dough and paddle. Shape dough into a ball and replace in bread pan. Press Start to continue. When cycle is completed,

remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads, medium crust, loaf size.

Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).

Ingredients

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)

2 ⁄2 teaspoons (12 ml)

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

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“Apple Pie” Bread

Sweet Breads Cycle / Delay Start Timer – No

Ingredients

Milk, lowfat, 80°–90°F (27°–32°C)

Large – 2 pounds

1 cup (250 ml)

Medium – 1 ⁄2 pounds

⁄4

Small – 1 pound

cup + 2 tablespoons (205 ml)

⁄

cup

+ 1 tablespoon (140 ml)

Eggs, large, at room temperature*

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)

⁄

cup (50 ml)

3 tablespoons (45 ml)

2 tablespoons (30 ml)

1 ⁄2 teaspoons (7 ml)

1 ⁄8 teaspoons (5.5 ml)

⁄

teaspoon (4 ml)

Bread flour

4 ⁄4 cups (1.25 L)

3 ⁄8 cups (775 ml)

2 ⁄8 cups (525 ml)

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)

⁄

cup (125 ml)

cup (75 ml)

⁄

cup (75 ml)

cup (50 ml)

⁄

cup (50 ml)

⁄

3 tablespoons (45 ml)

Raisins, packed

⁄

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 Cuisinart^™Convection Bread Maker. Press Menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf and select

dough size. Press Start to mix, knead, 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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“Chocolate Chip Cookie” Bread

Sweet Breads Cycle / Delay Start Timer – No

Ingredients

Milk, lowfat, 80°–90°F (27°–32°C)

Large – 2 pounds

Medium – 1 ⁄2 pounds

Small – 1 pound

6 tablespoons (90 ml)

⁄

cup (175 ml)

9 tablespoons (135 ml)

Eggs, large, at room temperature*

Vanilla extract

1 ⁄

teaspoons (7 ml)

1 ⁄8 teaspoons (5.5 ml)

⁄

teaspoon (4 ml)

Unsalted butter, ⁄2-inch (1 cm) pieces at room temperature 2 tablespoons (30 ml)

4 ⁄2 teaspoons (22 ml)

1 tablespoon (15 ml)

Brown sugar, packed

Salt

⁄4

cup (50 ml)

3 tablespoons (45 ml)

2 tablespoons (30 ml)

1 teaspoon (5 ml)

⁄

teaspoon (4 ml)

⁄

teaspoon (2 ml)

Bread flour

3 ⁄

cups (800 ml)

2 ⁄8 cups (575 ml)

1 ⁄3 cups (400 ml)

Yeast, active dry, instant or bread machine

Graham cracker crumbs

Nonfat dry milk

2 ⁄

teaspoons (11 ml)

1 ⁄4 teaspoons (9 ml)

1 ⁄8 teaspoons (5.5 ml)

⁄

cup (150 ml)

⁄

cup (125 ml)

⁄

cup (75 ml)

3 tablespoons (45 ml)

6 ⁄2 teaspoons (32 ml)

1 ⁄2 tablespoons (22 ml)

Semisweet chocolate morsels

Chopped walnuts or pecans

⁄

cup (150 ml)

cup (125 ml)

⁄

cup (125 ml)

cup (75 ml)

⁄

cup (75 ml)

cup (50 ml)

⁄

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 Cuisinart^™Convection 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).

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)

2 ⁄2 teaspoons (12 ml)

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

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Jams, Sauces, Chutneys

Your Cuisinart^™Convection 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

cups (750 ml) fresh or frozen cranberries, rinsed

(remove and discard any stems)

pounds (1 kg) apples, peeled, cored, quartered and

thinly sliced [ ⁄8-inch (0.3 cm)]

cup (250 ml) granulated sugar

cup (125 ml) cranberry juice

cup (5 ounces) quartered strawberries

cup (150 ml) blueberries

⁄

1 ⁄2

teaspoons (7 ml) pure vanilla extract

teaspoon (5 ml) grated orange zest

⁄

cup (125 ml) apple cider or unsweetened apple juice

⁄

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 Cuisinart^TMConvection 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.

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 Cuisinart^TMConvection 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

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Tomato Chutney

Tart Pink Grapefruit Marmalade

Makes about 4 cups (1 L)

Makes 3 cups (750 ml)

can (14–15 ounce) diced tomatoes, with juices

2 ⁄

pounds (1.13 kg) small to medium pink grapefruit (about 4)

cups (325 ml) granulated sugar *

ounces finely chopped [ ⁄4-inch (0.5 cm)] onion

1 ⁄

[about 1 cup (250 ml)]

⁄

cup (50 ml) orgeat syrup**

ounces finely chopped [ ⁄4-inch (0.5 cm)] green pepper

box [1.75 ounces (50 g)] powdered pectin

[1 cup (250 ml)]

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 [¹⁄8-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.

⁄

cup (150 ml) diced [ ⁄4-inch (0.5 cm)] apple

⁄

cup (125 ml) golden raisins

⁄

cup (75 ml) cider vinegar

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 Cuisinart^TMCovection 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

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.

⁄

teaspoon (2 ml) dry mustard

⁄

teaspoon (1 ml) ground allspice

*This makes a tart, English-style marmalade. For a sweeter marmalade,

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

Cuisinart^TMCovection 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

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Peach, Mango, Papaya and Apricot Jam

Strawberry Rhubarb Jam

Makes about 3 cups (750 ml)

cup (250 ml) diced [ ⁄2-inch (1.25 cm)] peaches

pound (500 g) fresh strawberries, stemmed and

quartered or halved

cup (250 ml) diced [ ⁄2-inch (1.25 cm)] mango

ounces (340 g) fresh rhubarb, cut in ⁄2-inch (1.25 cm) slices

cup (250 ml) diced [ ⁄2-inch (1.25 cm)] papaya

⁄

cup (150 ml) granulated sugar

cup (75 ml) packed brown sugar

cup (50 ml) powdered pectin

teaspoon (2 ml) ground cinnamon

⁄

cup (125 ml) dried apricots, cut in quarters

cups (300 ml) granulated sugar

⁄

1 ⁄4

⁄

tablespoons (45 ml) fresh lemon juice

cup (50 ml) powdered pectin

⁄

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 Cuisinart^TMConvection 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 Cuisinart^TM

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

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Pear and Ginger Preserves

Blueberry Lime Jam

Makes 2 cups (500 ml)

Makes 3 cups (750 ml)

pound (500 g) thinly sliced pears (weigh after peeling and coring)

cup (250 ml) granulated sugar

cups (1.5 L) fresh blueberries

1 ⁄

cups (325 ml) granulated sugar

⁄

cup (50 ml) powdered pectin

package [1.75 ounce (50 g)] powdered pectin

cup (50 ml) fresh lime juice

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

⁄

2-3

teaspoon (5 ml) grated fresh lime zest

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 Cuisinart^TMConvection 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 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 Cuisinart^TM

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)]:

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

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Plum Cassis Jam

Cherry Bounce Jam

Makes about 3 cups (750 ml)

pounds (1 kg) plums, pitted and cut into ⁄4-inch (0.5 cm) slices

1 ⁄

pounds (750 g) pitted sweet dark cherries (thaw if using frozen)

cup (175 ml) granulated sugar

⁄

cup (175 ml) granulated sugar

⁄

cup (75 ml) crème de cassis liqueur

cup (50 ml) fresh lemon juice

tablespoons (45 ml) Kirschwasser

⁄

tablespoons (45 ml) fresh lemon juice

package [1.75 ounce (50 g)] powdered pectin

teaspoon (2 ml) ground allspice

package [1.75 ounce (50 g)] powdered pectin

teaspoon (5 ml) cinnamon

⁄

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 Cuisinart^TMConvection 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 Cuisinart^TMConvection 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)]:

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

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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

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Last-Minute White Loaf

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 ⁄8 cups (275 ml)

1 tablespoon (15 ml)

2 teaspoons (10 ml)

4 cups (1 L)

2 ⁄4 teaspoons (11 ml)

1 ⁄2 teaspoons (7 ml)

Sugar

1 ⁄2 teaspoons (7 ml)

Bread flour

3 cups (750 ml)

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 Cuisinart^™Convection 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

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Last-Minute “Pesto” Loaf

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 ⁄8 cups (275 ml)

2 tablespoons (30 ml)

2 teaspoons (10 ml)

2 ⁄4 teaspoons (11 ml)

1 ⁄2 teaspoons (7 ml)

1 ⁄8 teaspoons (5.5 ml)

Bread flour

4 ⁄4 cups (1.025 L)

3 cups

+ 1 ⁄2 tablespoons (772 ml)

Vital wheat gluten

4 teaspoons (20 ml)

3 teaspoons (15 ml)

Freshly grated Parmesan or Grana Padano^®cheese

⁄

cup (75 ml)

⁄

cup (75 ml)

Dried basil

1 tablespoon (15 ml)

2 ⁄4 teaspoons (11 ml)

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 Cuisinart^™Convection 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

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Salsa and Cheese Last-Minute Loaf

Makes 1 loaf, about 2 pounds

Ingredients

Prepared (purchased – medium heat) salsa,

warmed to 100°F (40°C)

Large – 2 pounds

1 ⁄4 cups (425 ml)

Medium – 1 ⁄2 pounds

1 ⁄4 cups + 1 tablespoon (315 ml)

Flavorful olive oil

3 tablespoons (45 ml)

2 tablespoons + 1 teaspoon (35 ml)

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)

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 Cuisinart^™Convection 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

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Last-Minute Corn Loaf

Ingredients

Canned creamed corn

Lowfat milk

Large – 2 pounds

1 ⁄4 cups (300 ml)

Medium – 1 ⁄2 pounds

⁄8

cup (200 ml)

⁄

cup (125 ml)

⁄

cup (75 ml)

Unsalted butter, ⁄2-inch (1.25 cm)

2 tablespoons (30 ml)

4 ⁄2 teaspoons (22 ml)

pieces at room temperature

Granulated sugar

Salt

2 teaspoons (10 ml)

1 teaspoon (5 ml)

1 ⁄2 teaspoons (7 ml)

⁄

teaspoon (4 ml)

Bread flour

3 ⁄2 cups (875 ml)

2 ⁄3 cups (650 ml)

Yellow cornmeal

Vital wheat gluten

Rapid rise yeast

⁄4

cup (175 ml)

⁄2

cup + 1 tablespoon (140 ml)

4 teaspoons (20 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 Cuisinart^™Convection 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

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Last-Minute Cinnamon Raisin Yogurt Bread

Ingredients

Fat-free plain yogurt

Lowfat milk

Large – 2 pounds

Medium – 1 ⁄2 pounds

⁄2

⁄4

cup (175 ml)

cup + 1 tablespoon (140 ml)

⁄

cup (175 ml)

⁄

cup + 1 tablespoon (140 ml)

Unsalted butter, ⁄2-inch (1.25 cm)

2 tablespoons (30 ml)

4 ⁄2 teaspoons (22 ml)

pieces at room temperature

Brown sugar, packed

Salt

2 tablespoons (30 ml)

4 ⁄2 teaspoons (22 ml)

1 ⁄2 teaspoons (7 ml)

1 ⁄8 teaspoons (5.5 ml)

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)

⁄

cup (125 ml)

⁄

cup (75 ml)

Place all ingredients, in order listed, in bread pan fitted with kneading paddle. Place the bread pan in the Cuisinart^™Convection 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

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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 Cuisinart^™Convection Bread Maker has been manufactured to strict

specifications and has been designed for use with the Cuisinart^™Convection

Bread Maker accessories and replacement parts. 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 Cuisinart^™Convection 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 Cuisinart^™Convection Bread Maker will be free of defects in

material or workmanship under normal home use for three years from the

date of original 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

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 Cuisinart^™Convection 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

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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

Cuisinart^®is a registered trademark of Cuisinart

156 Parkshore Drive

Brampton, Ontario L6T 5M1

Printed in China

05CC25009

IB-5859-CAN

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