CBK-200 - Bread maker CUISINART - Free user manual and instructions

USER MANUAL CBK-200 CUISINART

Cuisinart industrial bread machine with sliced bread and strawberry sauce, no visible text or symbols on the device itself.

Recipe

Booklet

Reverse Side

Cuisinart™ Convection Bread Maker

CBK-200

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

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

1. READ ALL INSTRUCTIONS, PRODUCT LABELS AND WARNINGS BEFORE USING THIS BREAD MAKER.
2. Do not touch hot surfaces; carry the unit by handles. Always use oven mitts when handling hot material, and allow metal parts to cool before cleaning. Allow the bread maker to cool thoroughly before putting in or taking off parts.
3. When unit is not in use and before cleaning, unplug the bread maker from wall outlet. Let the bread maker cool down thoroughly before assembling or disassembling it.
4. To protect against risk of electrical shock, do not immerse the appliance or plugs in water or other liquids.
5. Close supervision is always necessary when this or any appliance is used near children or incapacitated persons.
6. Do not allow anything to rest on the power cord. Do not plug in cord where people may walk or trip on it. Unplug this bread maker from the wall outlet before you go out for a trip or long excursion.
7. Do not operate this or any appliance with a frayed or damaged cord, or plug, or after the appliance malfunctions or is dropped or has been damaged in any manner. Take appliance to the nearest authorized service facility for examination, repair or electrical or mechanical adjustment.
8. Do not let the cord dangle over the edge of a table or counter or touch hot surfaces. Do not place on an unsteady or cloth-covered surface.
9. Avoid contact with moving parts.
10. Do not use attachments not recommended by the manufacturer. They may cause fire, electric shock or injury.

11. Do not use outdoors or for commercial purposes.

12. Do not place the appliance near a hot gas or electric burner, or in a heated oven.

13. Keep power cord away from the hot surface of this bread maker. Do not put any flammable object on the hot surface of this bread maker.
14. Place this bread maker a minimum of 2 inches away from wall or any other object.
15. Do not use this bread maker for other than its intended use.
16. When plugging or unplugging this bread maker, be sure not to touch the plug blades with your fingers.
17. To unplug, press and hold the Stop/Pause button for 1–3 seconds, grip plug and pull from wall outlet. Never pull on the cord.
18. Use of extension cords: A short power supply cord has been provided to reduce the risk of injury resulting from becoming entangled in or tripping over a longer cord. Extension cords are available from hardware stores and may be used with care. The cord should be arranged so that it will not drape over the counter or tabletop where it can be pulled by children or tripped over accidentally. If the appliance is of the grounded type, the extension cord should be grounding-type 3-wire cord.
19. Electric power: If electric circuit is overloaded with other appliances, your bread maker may not operate properly. This bread maker should be operated on a separate electrical circuit from other operating appliances.

THIS UNIT IS INTENDED FOR HOUSEHOLD USE ONLY

READ AND SAVE THESE INSTRUCTIONS

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.

CONTENTS

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, Care and Maintenance 14

Tips and Hints 14

Troubleshooting 16

Bread Maker Pantry 17

Warranty 19

INTRODUCTION

Get ready to enjoy warm, fresh, homemade bread whenever you want it! Your new Cuisinart™ Convection Bread Maker makes it easy, and even lets you program your baking for some breads up to 12 hours in advance. Decide which of our fabulous recipes you want to try, or use a family favorite.

Then just add ingredients and select a menu option, crust color and loaf size. We'll do the rest! We've included recipes for our Low-Carb and Gluten-Free menu options, as well as a variety of other breads, doughs and jams.

PARTS AND FEATURES

1. Removable lid: brushed stainless steel with polished chrome rim

2. Viewing window: Glass viewing window

3. Side handles: Elegant, chrome side handles

4. Control Panel: Easy push button controls; 16 menu options, 3 crust colors, 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)

10. Power cord (not shown)

11. Measuring Spoon

12. Measuring Cup

13. BPA free (not shown) All parts that come into contact with food are BPA free.

7 11 12 6 2 1 5 4 8 3 CutSmart

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.

Before using your Cuisinart™ Convection Bread Maker for the first time, remove all protective paper and wrapping. Wipe housing with a damp cloth to remove any dust from the warehouse or shipping. Wash inside of lid with sponge or damp cloth.

CONTROL PANEL

Display Window – Indicates your menu selection, current baking cycle, loaf size, crust color and baking time.

Delay Start Timer – The Cuisinart™ 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.

Mix-ins – This audible signal will alert user when to add extra ingredients, such as fruits and nuts, during the second kneading cycle.

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.

18:88 Preheat Kroud Nps Baby Warm Light Medium Dark Delay Start Timer Minimize Lost Great Menu Start Stop/Pause 1 White 2 Rapid White 3 Whole Wheat 4 Rapid Whole 5 Wheat/Red 6 French/White 7 French/Red/Black 8 Quick Bread/Cats 9 Low Carb 10 Dough/Flax Dough 11 Artisan Dough 12 Sweet Bread/s 13 Rapid Sweet Bread/s 14 Jam 15 Last Minute Lash 16 Bake Only (30 min)

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.

Menu – The Cuisinart™ Convection Bread Maker offers 16 different menu cycles. Press the Menu button to scroll through and select a cycle. The numbers on the LCD will correspond with the numbers on the control panel. Please see list of program options on pages 6–7 for reference.

Crust – Press Crust to select desired crust color. An indicator arrow will appear above the color selected: Light, Medium or Dark. The machine automatically defaults to Medium.

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.

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.

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.

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.

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.

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.

1. Insert the bread pan back into the baking chamber. Press firmly so that the bread pan fits securely within the two brackets.
2. Close the lid and connect power cord to standard electrical outlet.
3. 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.
4. Select Crust color – Press Crust to choose your preferred crust: Light, Medium or Dark. The Cuisinart™ Convection Bread Maker will automatically default to medium crust.

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.

1. Select Loaf Size – Press Loaf to choose your preferred dough size: 1, 1.5 or 2 LB. The Cuisinart™ Convection Bread Maker will automatically default to a 2 LB loaf size.

Please note: the Loaf control feature will not operate for all menu options, such as Jam and Bake Only cycles. Gluten-free and Low-Carb settings do not offer 1-pound setting. If you choose an invalid option, you will hear an error beep.

See a full list of Program Options (page 6).

1. 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.

Line drawing of a hand inserting a small object into a container with a control panel (no text or symbols)

Diagram showing a sink with water level and a valve mechanism, illustrating fluid flow or mechanical process.

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 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.

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.

1. You can press Start at this stage or activate Delay Start Timer.

Never use the delay feature if your recipe includes ingredients which can spoil (eggs, milk or milk products, meat, fish, and so on).

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

The Cuisinart™ Convection Bread Maker gives you the convenient option of choosing the exact time your bread will be fresh and warm and ready to eat! Your bread maker has a delay setting up to 12 hours. The time you set relates to the finish-time of baking the loaf. Simply set the Delay Start Timer the number of hours ahead that you want the loaf to finish. Press the + or - buttons to set time for completion up to 12 hours later. Press to increase or decrease time by 10-minute increments or hold either button down for continuous movement.

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.

1. Press Start to begin baking process. An indicator arrow on the LCD will indicate the current function: Preheat, Knead, Rise, Bake, Keep Warm.
   The first knead cycle will actually mix the basic ingredients. Three kneads are standard for most bread settings. The first knead is a few minutes, 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.
   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).
2. 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 center 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.)
3. 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 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.

1. 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.

Line drawing of a laboratory setup with an open oven, a tray holding a bag, and a control panel (no text or symbols visible)

Line drawing of a person wearing a hooded garment with a collar and belt, no text or symbols present

Please note: Be sure to remove the kneading paddle from the finished loaf. Caution: the kneading paddle will be extremely hot.

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.

PROGRAM OPTIONS

Select from these Bread/Dough Cycles:

1. White Bread Light (1 LB)

2. White Bread Light (1.5 LB)

3. White Bread Light (2 LB)

4. White Bread Medium (1 LB)

5. White Bread Medium (1.5 LB)

6. White Bread Medium (2 LB)

7. White Bread Dark (1 LB)

8. White Bread Dark (1.5 LB)

9. White Bread 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)

24. Whole Wheat Bread Medium (2 LB)

25. Whole Wheat Bread Dark (1 LB)

26. Whole Wheat Bread Dark (1.5 LB)

27. Whole Wheat Bread Dark (2 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)

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)

50. French/Italian Bread Rapid Medium (1.5 LB)	76. Dough/Pizza Dough (1 LB)
51. French/Italian Bread Rapid Medium (2 LB)	77. Dough/Pizza Dough (1.5 LB)
52. French/Italian Bread Rapid Dark (1 LB)	78. Dough/Pizza Dough (2 LB)
53. French/Italian Bread Rapid Dark (1.5 LB)	79. Artisan Dough
54. French/Italian Bread Rapid Dark (2 LB)	80. Sweet Breads Light (1 LB)
55. Quick Bread/Cake Light (1 LB)	81. Sweet Breads Light (1.5 LB)
56. Quick Bread/Cake Light (1.5 LB)	82. Sweet Breads Light (2 LB)
57. Quick Bread/Cake Light (2 LB)	83. Sweet Breads Medium (1 LB)
58. Quick Bread/Cake Medium (1 LB)	84. Sweet Breads Medium (1.5 LB)
59. Quick Bread/Cake Medium (1.5 LB)	85. Sweet Breads Medium (2 LB)
60. Quick Bread/Cake Medium (2 LB)	86. Sweet Breads Dark (1 LB)
61. Quick Bread/Cake Dark (1 LB)	87. Sweet Breads Dark (1.5 LB)
62. Quick Bread/Cake Dark (1.5 LB)	88. Sweet Breads Dark (2 LB)
63. Quick Bread/Cake Dark (2 LB)	89. Sweet Breads Rapid Light (1 LB)
64. Gluten-Free Light (1.5 LB)	90. Sweet Breads Rapid Light (1.5 LB)
65. Gluten-Free Light (2 LB)	91. Sweet Breads Rapid Light (2 LB)
66. Gluten-Free Medium (1.5 LB)	92. Sweet Breads Rapid Medium (1 LB)
67. Gluten-Free Medium (2 LB)	93. Sweet Breads Rapid Medium (1.5 LB)
68. Gluten-Free Dark (1.5 LB)	94. Sweet Breads Rapid Medium (2 LB)
69. Gluten-Free Dark (2 LB)	95. Sweet Breads Rapid Dark (1 LB)
70. Low-Carb Light (1.5 LB)	96. Sweet Breads Rapid Dark (1.5 LB)
71. Low-Carb Light (2 LB)	97. Sweet Breads Rapid Dark (2 LB)
72. Low-Carb Medium (1.5 LB)	98. Jam
73. Low-Carb Medium (2 LB)	99. Last-Minute Loaf Medium (1.5 LB)
74. Low-Carb Dark (1.5 LB)	100. Last-Minute Loaf Medium (2.0 LB)
75. Low-Carb Dark (2 LB)	101. Bake Only

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 color (when all whole wheat flour is used), and the breads are more flavorful and healthful than breads made with refined white flours (even though “lost” nutrients are added back into white flours).

French/Italian – French/Italian breads require special timing and temperatures to achieve that wonderful crispy, nicely browned crust.

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.

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.”

Sweet bread – The Sweet Breads settings are for baking breads with high 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.

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

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.

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).

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.

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.

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.

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.

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!

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.

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.

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.

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 color (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.

CYCLES OF BREAD MAKING

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™ Convection Bread Maker will regulate the baking time and temperature according to the individual recipe.

Convection feature - A fan circulates air throughout baking cycles for better overall browning and crispier crust. The convection feature runs during Bake Only and Keep Warm only.

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.

AUDIBLE TONES

Mix-ins - The signal consists of a series of four sets of 5 long beeps each at 14 minutes before the end of the second knead (page 4, #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).

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.

Error Beep – There will be an error beep if you press an invalid function (page 4, #6 and #7).

-TIMETABLE FOR THE CUISINART™ CONVECTION BREAD MAKER

NO.

Cycle

Crust

Size

Preheat

Knead 1

Knead 2

Rise 1

Knead 3

Rise 2

Knead 4

Rise 3

Bake

Total

Keep Warm

1

White

Light

1.0LB

0MIN

3MIN

31MIN

26MIN

15SEC

25MIN

15SEC

55MIN

37M

2:57

60

1.5LB

0MIN

3MIN

31MIN

26MIN

15SEC

25MIN

15SEC

55MIN

40M

3:00

60

2.0LB

0MIN

3MIN

31MIN

26MIN

15SEC

25MIN

15SEC

55MIN

43M

3:03

60

Medium

1.0LB

0MIN

3MIN

31MIN

26MIN

15SEC

25MIN

15SEC

55MIN

45M

3:05

60

1.5LB

0MIN

3MIN

31MIN

26MIN

15SEC

25MIN

15SEC

55MIN

50M

3:10

60

2.0LB

0MIN

3MIN

31MIN

26MIN

15SEC

25MIN

15SEC

55MIN

55M

3:15

60

Dark

1.0LB

0MIN

3MIN

31MIN

26MIN

15SEC

25MIN

15SEC

55MIN

60M

3:20

60

1.5LB

0MIN

3MIN

31MIN

26MIN

15SEC

25MIN

15SEC

55MIN

65M

3:25

60

2.0LB

0MIN

3MIN

31MIN

26MIN

15SEC

25MIN

15SEC

55MIN

70M

3:30

60

2

Rapid White

Light

1.0LB

0MIN

3MIN

31MIN

26MIN

15SEC

55MIN

0SEC

0MIN

37M

2:32

60

1.5LB

0MIN

3MIN

31MIN

26MIN

15SEC

55MIN

0SEC

0MIN

40M

2:35

60

2.0LB

0MIN

3MIN

31MIN

26MIN

15SEC

55MIN

0SEC

0MIN

43M

2:38

60

Medium

1.0LB

0MIN

3MIN

31MIN

26MIN

15SEC

55MIN

0SEC

0MIN

45M

2:40

60

1.5LB

0MIN

3MIN

31MIN

26MIN

15SEC

55MIN

0SEC

0MIN

50M

2:45

60

2.0LB

0MIN

3MIN

31MIN

26MIN

15SEC

55MIN

0SEC

0MIN

55M

2:50

60

Dark

1.0LB

0MIN

3MIN

31MIN

26MIN

15SEC

55MIN

0SEC

0MIN

60M

2:55

60

1.5LB

0MIN

3MIN

31MIN

26MIN

15SEC

55MIN

0SEC

0MIN

65M

3:00

60

2.0LB

0MIN

3MIN

31MIN

26MIN

15SEC

55MIN

0SEC

0MIN

70M

3:05

60

3

Whole Wheat

Light

1.0LB

30MIN

3MIN

25MIN

80MIN

15SEC

31MIN

15SEC

46MIN

40M

4:15

60

1.5LB

30MIN

3MIN

25MIN

80MIN

15SEC

31MIN

15SEC

46MIN

44M

4:19

60

2.0LB

30MIN

3MIN

25MIN

80MIN

15SEC

31MIN

15SEC

46MIN

48M

4:23

60

Medium

1.0LB

30MIN

3MIN

25MIN

80MIN

15SEC

31MIN

15SEC

46MIN

45M

4:20

60

1.5LB

30MIN

3MIN

25MIN

80MIN

15SEC

31MIN

15SEC

46MIN

50M

4:25

60

2.0LB

30MIN

3MIN

25MIN

80MIN

15SEC

31MIN

15SEC

46MIN

55M

4:30

60

Dark

1.0LB

30MIN

3MIN

25MIN

80MIN

15SEC

31MIN

15SEC

46MIN

54M

4:29

60

1.5LB

30MIN

3MIN

25MIN

80MIN

15SEC

31MIN

15SEC

46MIN

60M

4:35

60

2.0LB

30MIN

3MIN

25MIN

80MIN

15SEC

31MIN

15SEC

46MIN

64M

4:39

60

4

Rapid Whole Wheat

Light

1.0LB

5MIN

3MIN

25MIN

30MIN

15SEC

46MIN

0SEC

0MIN

40M

2:29

60

1.5LB

5MIN

3MIN

25MIN

30MIN

15SEC

46MIN

0SEC

0MIN

44M

2:33

60

2.0LB

5MIN

3MIN

25MIN

30MIN

15SEC

46MIN

0SEC

0MIN

48M

2:37

60

Medium

1.0LB

5MIN

3MIN

25MIN

30MIN

15SEC

46MIN

0SEC

0MIN

45M

2:34

60

1.5LB

5MIN

3MIN

25MIN

30MIN

15SEC

46MIN

0SEC

0MIN

50M

2:39

60

AUDIBLE TONES*

Mix-ins	Remove Paddle
2:37	1:32
2:40	1:35
2:43	1:38
2:45	1:40
2:50	1:45
2:55	1:50
3:00	1:55
3:05	2:00
3:10	2:05
2:12	1:32
2:15	1:35
2:18	1:38
2:20	1:40
2:25	1:45
2:30	1:50
2:35	1:55
2:40	2:00
2:45	2:05
3:31	1:26
3:35	1:30
3:39	1:34
3:36	1:31
3:41	1:36
3:46	1:41
3:45	1:40
3:51	1:46
3:55	1:50
2:10	1:26
2:14	1:30
2:18	1:34
2:15	1:31
2:20	1:36

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

AUDIBLE TONES*

NO.

Cycle

Crust

Size

Preheat

Knead 1

Knead 2

Rise 1

Knead 3

Rise 2

Knead 4

Rise 3

Bake

Total

Keep Warm

2.0LB

5MIN

3MIN

25MIN

30MIN

15SEC

46MIN

0SEC

0MIN

55M

2:44

60

Dark

1.0LB

5MIN

3MIN

25MIN

30MIN

15SEC

46MIN

0SEC

0MIN

54M

2:43

60

1.5LB

5MIN

3MIN

25MIN

30MIN

15SEC

46MIN

0SEC

0MIN

60M

2:49

60

2.0LB

5MIN

3MIN

25MIN

30MIN

15SEC

46MIN

0SEC

0MIN

64M

2:53

60

5

French\Italian

Light

1.0LB

0MIN

3MIN

30MIN

32MIN

15SEC

30MIN

15SEC

55MIN

42M

3:12

60

1.5LB

0MIN

3MIN

30MIN

32MIN

15SEC

30MIN

15SEC

55MIN

53M

3:23

60

2.0LB

0MIN

3MIN

30MIN

32MIN

15SEC

30MIN

15SEC

55MIN

64M

3:34

60

Medium

1.0LB

0MIN

3MIN

30MIN

32MIN

15SEC

30MIN

15SEC

55MIN

62M

3:32

60

1.5LB

0MIN

3MIN

30MIN

32MIN

15SEC

30MIN

15SEC

55MIN

68M

3:36

60

2.0LB

0MIN

3MIN

30MIN

32MIN

15SEC

30MIN

15SEC

55MIN

70M

3:40

60

Dark

1.0LB

0MIN

3MIN

30MIN

32MIN

15SEC

30MIN

15SEC

55MIN

65M

3:35

60

1.5LB

0MIN

3MIN

30MIN

32MIN

15SEC

30MIN

15SEC

55MIN

72M

3:42

60

2.0LB

0MIN

3MIN

30MIN

32MIN

15SEC

30MIN

15SEC

55MIN

74M

3:44

60

6

Rapid French\Italian

Light

1.0LB

0MIN

3MIN

30MIN

26MIN

15SEC

55MIN

0SEC

0MIN

42M

2:36

60

1.5LB

0MIN

3MIN

30MIN

26MIN

15SEC

55MIN

0SEC

0MIN

53M

2:47

60

2.0LB

0MIN

3MIN

30MIN

26MIN

15SEC

55MIN

0SEC

0MIN

64M

2:58

60

Medium

1.0LB

0MIN

3MIN

30MIN

26MIN

15SEC

55MIN

0SEC

0MIN

62M

2:56

60

1.5LB

0MIN

3MIN

30MIN

26MIN

15SEC

55MIN

0SEC

0MIN

66M

3:00

60

2.0LB

0MIN

3MIN

30MIN

26MIN

15SEC

55MIN

0SEC

0MIN

70M

3:04

60

Dark

1.0LB

0MIN

3MIN

30MIN

26MIN

15SEC

55MIN

0SEC

0MIN

65M

2:59

60

1.5LB

0MIN

3MIN

30MIN

26MIN

15SEC

55MIN

0SEC

0MIN

72M

3:06

60

2.0LB

0MIN

3MIN

30MIN

26MIN

15SEC

55MIN

0SEC

0MIN

74M

3:08

60

7

Quick Bread\Cake

Light

1.0LB

0MIN

3MIN

5MIN

0MIN

0SEC

0MIN

0SEC

0MIN

73M

1:21

22

1.5LB

0MIN

3MIN

5MIN

0MIN

0SEC

0MIN

0SEC

0MIN

97M

1:45

22

2.0LB

0MIN

3MIN

5MIN

0MIN

0SEC

0MIN

0SEC

0MIN

118M

2:06

22

Medium

1.0LB

0MIN

3MIN

5MIN

0MIN

0SEC

0MIN

0SEC

0MIN

75M

1:23

22

1.5LB

0MIN

3MIN

5MIN

0MIN

0SEC

0MIN

0SEC

0MIN

99M

1:47

22

2.0LB

0MIN

3MIN

5MIN

0MIN

0SEC

0MIN

0SEC

0MIN

120M

2:08

22

Dark

1.0LB

0MIN

3MIN

5MIN

0MIN

0SEC

0MIN

0SEC

0MIN

77M

1:25

22

1.5LB

0MIN

3MIN

5MIN

0MIN

0SEC

0MIN

0SEC

0MIN

101M

1:49

22

2.0LB

0MIN

3MIN

5MIN

0MIN

0SEC

0MIN

0SEC

0MIN

122M

2:10

22

8

Low Carb

Light

1.5LB

3MIN

4MIN

9MIN

15MIN

10SEC

75MIN

0SEC

0MIN

73M

2:59

60

2.0LB

3MIN

4MIN

9MIN

15MIN

10SEC

75MIN

0SEC

0MIN

82M

3:08

60

Mix-ins	Remove Paddle
2:25	1:41
2:24	1:40
2:30	1:46
2:34	1:50
2:53	1:37
3:04	1:48
3:15	1:59
3:13	1:57
3:17	2:01
3:21	2:05
3:16	2:00
3:23	2:07
3:25	2:09
2:17	1:37
2:28	1:48
2:39	1:59
2:37	1:57
2:41	2:01
2:45	2:05
2:40	2:00
2:47	2:07
2:49	2:09
N/A	1:13
N/A	1:37
N/A	1:58
N/A	1:15
N/A	1:39
N/A	2:00
N/A	1:17
N/A	1:41
N/A	2:02
N/A	2:28
N/A	2:37

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

AUDIBLE TONES*

NO.

Cycle

Crust

Size

Preheat

Knead 1

Knead 2

Rise 1

Knead 3

Rise 2

Knead 4

Rise 3

Bake

Total

Keep Warm

Medium

1.5LB

3MIN

4MIN

9MIN

15MIN

10SEC

75MIN

0SEC

0MIN

75M

3:01

60

2.0LB

3MIN

4MIN

9MIN

15MIN

10SEC

75MIN

0SEC

0MIN

84M

3:10

60

Dark

1.5LB

3MIN

4MIN

9MIN

15MIN

10SEC

75MIN

0SEC

0MIN

77M

3:03

60

2.0LB

3MIN

4MIN

9MIN

15MIN

10SEC

75MIN

0SEC

0MIN

86M

3:12

60

9

Gluten Free

Light

1.5LB

8MIN

4MIN

19MIN

48MIN

0SEC

0MIN

0SEC

0MIN

78M

2:37

60

2.0LB

8MIN

4MIN

19MIN

48MIN

0SEC

0MIN

0SEC

0MIN

83M

2:42

60

Medium

1.5LB

8MIN

4MIN

19MIN

48MIN

0SEC

0MIN

0SEC

0MIN

80M

2:39

60

2.0LB

8MIN

4MIN

19MIN

48MIN

0SEC

0MIN

0SEC

0MIN

85M

2:44

60

Dark

1.5LB

8MIN

4MIN

19MIN

48MIN

0SEC

0MIN

0SEC

0MIN

82M

2:41

60

2.0LB

8MIN

4MIN

19MIN

48MIN

0SEC

0MIN

0SEC

0MIN

87M

2:46

60

10

Dough/Pizza Dough

N/A

1.0LB

0MIN

3MIN

24MIN

58MIN

0SEC

0MIN

0SEC

0MIN

0M

1:25

N/A

1.5LB

0MIN

3MIN

27MIN

60MIN

0SEC

0MIN

0SEC

0MIN

0M

1:30

N/A

2.0LB

0MIN

3MIN

32MIN

65MIN

0SEC

0MIN

0SEC

0MIN

0M

1:40

N/A

11

Artisan Dough

N/A

N/A

0MIN

5MIN

35MIN

70MIN

1SEC

85MIN

10SEC

110MIN

0M

5:05

N/A

12

Sweet Breads

Light

1.0LB

0MIN

3MIN

31MIN

31MIN

15SEC

30MIN

15SEC

50MIN

52M

3:17

60

1.5LB

0MIN

3MIN

31MIN

31MIN

15SEC

30MIN

15SEC

50MIN

54M

3:19

60

2.0LB

0MIN

3MIN

31MIN

31MIN

15SEC

30MIN

15SEC

50MIN

56M

3:21

60

Medium

1.0LB

0MIN

3MIN

31MIN

31MIN

15SEC

30MIN

15SEC

50MIN

54M

3:19

60

1.5LB

0MIN

3MIN

31MIN

31MIN

15SEC

30MIN

15SEC

50MIN

57M

3:22

60

2.0LB

0MIN

3MIN

31MIN

31MIN

15SEC

30MIN

15SEC

50MIN

60M

3:25

60

Dark

1.0LB

0MIN

3MIN

31MIN

31MIN

15SEC

30MIN

15SEC

50MIN

58M

3:23

60

1.5LB

0MIN

3MIN

31MIN

31MIN

15SEC

30MIN

15SEC

50MIN

61M

3:26

60

2.0LB

0MIN

3MIN

31MIN

31MIN

15SEC

30MIN

15SEC

50MIN

64M

3:29

60

13

Rapid Sweet Breads

Light

1.0LB

0MIN

3MIN

31MIN

31MIN

15SEC

50MIN

0SEC

0MIN

52M

2:47

60

1.5LB

0MIN

3MIN

31MIN

31MIN

15SEC

50MIN

0SEC

0MIN

54M

2:49

60

2.0LB

0MIN

3MIN

31MIN

31MIN

15SEC

50MIN

0SEC

0MIN

56M

2:51

60

Medium

1.0LB

0MIN

3MIN

31MIN

31MIN

15SEC

50MIN

0SEC

0MIN

54M

2:49

60

1.5LB

0MIN

3MIN

31MIN

31MIN

15SEC

50MIN

0SEC

0MIN

57M

2:52

60

2.0LB

0MIN

3MIN

31MIN

31MIN

15SEC

50MIN

0SEC

0MIN

60M

2:55

60

Dark

1.0LB

0MIN

3MIN

31MIN

31MIN

15SEC

50MIN

0SEC

0MIN

58M

2:53

60

1.5LB

0MIN

3MIN

31MIN

31MIN

15SEC

50MIN

0SEC

0MIN

61M

2:56

60

2.0LB

0MIN

3MIN

31MIN

31MIN

15SEC

50MIN

0SEC

0MIN

64M

2:59

60

14

Jam

0MIN

0MIN

15MIN

0MIN

0SEC

0MIN

0SEC

0MIN

70M

1:25

20

Mix-ins	Remove Paddle
N/A	2:30
N/A	2:39
N/A	2:32
N/A	2:41
N/A	2:06
N/A	2:11
N/A	2:08
N/A	2:13
N/A	2:10
N/A	2:15
1:12	N/A
1:14	N/A
1:19	N/A
4:39	N/A
2:57	1:22
2:59	1:24
3:01	1:26
2:59	1:24
3:02	1:27
3:05	1:30
3:03	1:28
3:06	1:31
3:09	1:34
2:27	1:42
2:29	1:44
2:31	1:46
2:29	1:44
2:32	1:47
2:35	1:50
2:33	1:48
2:36	1:51
2:39	1:54
N/A	NA

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

NO.

Cycle

Crust

Size

Pre-Heat

Knead 1

Knead 2

Rise 1

Knead 3

Rise 2

Knead 4

Rise 3

Bake

Total

Keep Warm

15

Last Minute Loaf

Medium

1.5LB

0MIN

1MIN

10MIN

0MIN

0SEC

0MIN

0SEC

11MIN

37M

0:59

60

2.0LB

0MIN

1MIN

10MIN

0MIN

0SEC

0MIN

0SEC

14MIN

40M

1:05

60

16

Bake Only

0MIN

0MIN

0MIN

0MIN

0SEC

0MIN

0SEC

0MIN

10M

0:10

60

AUDIBLE TONES*

Mix-ins	Remove Paddle
N:A	0:48
1:02	0:54
N:A	NA

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

MEASURING 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.

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.

LOADING INGREDIENTS INTO THE BREAD PAN

Important Note: The SECOND MOST important rule of making bread: Put the ingredients into the bread maker in the EXACT order given in the recipe. This means:

— FIRST, liquid ingredients – room temperature
— SECOND, dry ingredients
— 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.

Yeast/Baking Powder or Baking Soda Dry Ingredients Water or Liquids

Also, make sure ALL ingredients are at room temperature, unless otherwise noted (that is, between 75^-90^ F). 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.

Last, it's a good idea to start with fresh ingredients. Fresh flour and fresh yeast are critical.

See troubleshooting section (pages 16–17) to learn more.

MEASUREMENT/CONVERSION CHART

1 12 teaspoons	= 12 tablespoon	8 tablespoons	= 12 cup
3 teaspoons	= 1 tablespoon	12 tablespoons	= 14 cup
12 tablespoon	= 1 12 teaspoons	16 tablespoons	= 1 cup
2 tablespoons	= 12 cup	38 cup	= 14 cup + 2 tablespoons
4 tablespoons	= 14 cup	58 cup	= 12 cup + 2 tablespoons
5 tablespoons + 1 teaspoon	= 12 cup	78 cup	= 14 cup + 2 tablespoons

CLEANING AND MAINTENANCE

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.

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.

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.

Lid – Wipe inside of lid with sponge or damp cloth. Lid should not be immersed in water.

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.

Any other servicing should be performed by an authorized service representative.

CARING FOR YOUR BREAD MAKER

Keep your bread maker clean at all times.

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 color of the baking pan changes over time. The color change is a result of steam and other moisture and does not affect the machine's performance.

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.

TIPS AND HINTS

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.

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.

Bread rises higher in high altitudes – try reducing the recommended amount of yeast by 12 - 12 teaspoon. If bread still rises too high, reduce yeast by another 14 teaspoon the next time you try the recipe.

Adding a little more salt will retard the yeast action and promote slower, more even rising.

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.

For further information, try contacting the State Extension Service of a "high altitude" state.

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.

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 at a time.

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.

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.

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.

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.

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.

Temperature of ingredients is important in bread machine baking. Ideal temperatures are between 75^-90^ F. Use an instant-read thermometer to check the temperatures. Cold ingredients should be allowed to come to room temperature. Liquids and butter may be combined and placed in a microwave on the defrost setting to warm without heating too hot.

When adapting a recipe, do not omit the little amounts of 12 teaspoon or less – they are essential to the chemical composition of the bread.

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.

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-and 1 12 -pound loaves.

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.

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).

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.

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 1 ^1/2 -pound bread machine loaf is: 3 cups bread flour, 1 ^1/8 – 1 ^1/4 cups liquid, 1 teaspoon salt, 1 teaspoon sugar, 1 ^3/4 – 2 teaspoons yeast. Use this as your basic formula and make adjustments from there.

In general, a 2-cup flour recipe will produce a loaf that is about 1 pound, a 3-cup flour recipe will produce a loaf that is about 1 12 pounds, and a 4-cup flour recipe will produce a loaf that is about 2 pounds. Some recipes will have slightly larger or smaller amounts of flour for each size, and with Mix-ins, they may weigh more than 1 pound, 1 12 pounds or 2 pounds.

You should not use more than 5 cups flour total in the bread machine.

If you are adapting a recipe, and your mathematical measurements become something odd such as half of an egg, use a small egg as a replacement for half. A large egg is generally equal to about 14 cup.

It is important to measure ingredients accurately – do not be tempted to omit small amounts such as 12 teaspoon. Baking is chemistry, and changing the formula by even this small amount can change the final product significantly.

A pinch of ginger or a bit of vitamin C can give a boost to the yeast and help it to grow better.

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.

Always add nuts at the Mix-in signal. Adding them too early may result in their becoming too finely ground.

TROUBLESHOOTING

Dough Does Not Rise Properly – Check expiration date of yeast.

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° for best bread machine results.

Delay Start feature used, but ingredients were in bread pan in improper order. See page 13.

Short loaves – Not enough sugar in recipe.

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.

Loaves with whole wheat and/or whole grain flours will not be as tall as those made with bread flour.

Sunken, uneven tops of loaves – High humidity or high room temperature. Do not place bread machine in sunny window.

On high humidity days, try increasing the flour by one tablespoon per cup of flour used.

Underbaked, gummy texture – Dough too wet. When baking next loaf of same bread, watch dough and add flour 1–2 teaspoons at a time.

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 at a time.

Water not proper temperature.

Ingredients not in proper proportions – be sure to measure dry ingredients correctly by stirring flours first, spooning into measuring cup, then leveling.

Open texture – Dough too wet. When baking next loaf of same bread, watch dough and add flour 1–2 teaspoons at a time.

Too much yeast was used.

Salt was omitted or incorrectly under measured.

Dense, heavy texture – Dough too dry. When baking next loaf of same bread, watch dough consistency and add water/liquid 1 teaspoon at a time. 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.

Not enough sugar in recipe.

Not enough yeast used. May need to add dough enhancer or vital gluten flour.

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.

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.

ERROR CODES

HHH or EEE with continuous beeps:

Please contact your nearby service center.

E00 or E01 (with 3 beeps when started):

E00 indicates ambient temperature is too low (-20°C) to bake bread.

E01 indicates the temperature of the bread maker is too high to bake bread. This usually occurs when 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.

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.

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 baguettes when preparing the dough. A crushed (powdered) vitamin C tablet may be used. Use about 12 teaspoon per 3 cups 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.

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.

Eggs – Add taste, richness and color 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 color and shine to finished baked goods.

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.

Ginger (powdered) – Boosts yeast activity and keeps it working longer. Also aids in keeping breads fresh. Use about 14 teaspoon per 3 cups flour – this small amount will not affect flavor.

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.

Non-Diastatic Malt – This gives breads better structure, and can make them softer, more tender and give them a longer shelf life. Add 12 -1 teaspoon per 3 cups flour. It is a necessary ingredient for making bagel dough.

Nuts, Seeds, Raisins – Add flavor, nutrition and texture to breads. May be added to just about any bread recipe where flavors are appropriate.

Powdered Buttermilk – A shelf-stable essence of buttermilk without the milk solids. Acts as a preservative and retards the growth of bacteria and mold.

Salt – Salt is a necessary part of a yeast bread recipe – it not only adds or enhances flavor, 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 flavorful, 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.

Sweeteners – Granulated sugar, brown sugar, honey, molasses, maple syrup, non-diastatic malt syrup and golden syrup stimulate yeast growth and development.

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.

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.

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 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.

GLUTEN-FREE INGREDIENTS

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.

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 flavor. It also blends well with other flours.

Garbanzo bean flour – milled from garbanzo beans and high in protein, garbanzo bean flour imparts a rich and sweet flavor in baked goods when combined with other flours.

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 flavor, 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 flavor. It is recommended to combine soy flour with other flours when baking.

Buckwheat flour – Buckwheat is not actually wheat at all. Buckwheat flour does have a high protein content and a nutty, assertive flavor. 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 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 color 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 flavor to gluten-free products. It needs to be combined with other flours for baking.

Potato starch – Great supplementary flour to use in gluten-free baking. Potato starch is also used as a thickener for sauces and soups.

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.

Amaranth flour – High in both protein and fiber, amaranth flour is also a good source of calcium. It has a nutty flavor 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.)

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 flavor.

Cider vinegar – or dough enhancer (powder containing ascorbic acid) – improves texture of the bread as well as shelf life.

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. Except as otherwise required under applicable state law, 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. We suggest that you complete and return the enclosed product registration card promptly to facilitate verification of the date of original purchase. However, return of this product registration card does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase, the purchase date for purposes of this warranty will be the date of manufacture.

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 Center toll-free at 1-800-726-0190, or write to:

Cuisinart

150 Milford Road

East Windsor, NJ 08520

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, product serial number (stamped on bottom of product base), and any other information pertinent to the product's return.

Please pay by check or money order. (California residents need only supply proof of purchase and should call 1-800-720-0190 for shipping instructions).

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.

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. Some states do not allow the exclusion or limitation of incidental or consequential damages, so the foregoing limitation may not apply to you.

California Residents Only

California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store which sells Cuisinart brand products of the same type. The retail store shall then, according to its preferences, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumer's prior usage of the product. If either of the above two options does not result in appropriate relief to the consumer, consumer may then take the product to an independent repair facility if service or repair can be economically accomplished.*

Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty.

California residents may also, according to their preference, return nonconforming products directly to Cuisinart for repair or, if necessary, replacement by calling our Consumer Service Center toll-free at 1-800-726-0190. Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such nonconforming products under warranty.

Before Returning Your Cuisinart Product

If you are experiencing problems with your Cuisinart® product, we suggest that you call our Consumer Service Center at 1-800-726-0190 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 Center at 1-800-726-0190 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.

© 2011 Cuisinart

Cuisinart® is a registered trademark of Cuisinart

150 Milford Road

East Windsor, NJ 08520

Printed in China

05CU26258

Notes:

Nutritional information per serving (1 ounce) Calories 85 (12% from fat) • carb. 16g • pro. 39 g • fat 1g • sal. fat 1g • chol. 2mg • sod. 1 t6mg • cale. 20mg • fiber 1g

Place all ingredients in order listed, press Start to mix, knead, rise and bake. Remove from bread pan when done and allow for 1 hour or allow to remain in bread select last-minute load. Press Stair to mix, knead, rise and bake. Remove from bread pan when done and allow for 1 hour or allow to remain in bread

Fiat-free plain yogurt	% cup	% cup + 1 tablespoon
Lowfat milk	% cup	% cup + 1 tablespoon
Unsalted butter, %-inch pieces at room temperature 2 tablespoons 4	% cup
Brown sugar, packed 2 tablespoons 4	% teaspoons
Salt 1	% teaspoons 1	% teaspoons
Cinnamon 1 teaspoon		% teaspoon
Bread flour 4 cups 3 cups
Vital wheat gluten	4 teaspoons	3 teaspoons
Rapid rise yeast	4 teaspoons	3 teaspoons
Raisins, not packed	% cup	% cup

spunod 12

Ingridieints Large - 2 pounds Medium - 1

Last-Minute Cinnamon Raisin Yogurt Bread

Nutritional information per serving (1 ounce): Calories 83 (13% from fat) · carb. 16g · pro. 29 g · fat 1g · sat. fat 1g · chol. 2mg · sod. 1 tBm g · cale. 1Tmg · fiber 1g

Combine corn, milk and butter and cream to 100 ^9 . Place all ingredients, in order sliced, when I carding paddle, place the bread pan in the Giant Conversion Bread Maker Press menu and select Minute Letout. Press Start to mix, knead, rose 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. Combining corn, milk and butter and cream to 100 ^9 . Place all ingredients, in order sliced, when I carding paddle, place the bread pan in the

Canned creamed corn 1	% cups	7⁄4 cup
Unsalted butter, %-inch pieces at room temperature 2 tablespoons 4	% cup	7⁄4 teaspoons
Granulated sugar 2 teaspoons 1	% teaspoon	7⁄4 teaspoons
Salt 1 teaspoon	% teaspoon	7⁄4 teaspoon
Bread flour 3	% cups 2	7⁄4 cups
Yellow cornmeal	3⁄4 cup	7⁄4 cup + 1 tablespoon
Rapid rise yeast 4 teaspoons 3 teaspoons
Vital wheat gluten 4 teaspoons 3 teaspoons

spunod %

Ingridedents Large – 2 pounds Medium – 1

Last-Minute Corn Loaf

Nutritional information per serving (1 ounce): Calories 93 (21% from fat) • carb. 14g • pro. 4g • fat 2g • sat. fat 0g • chol. 2mg • sod. 1 tBmg • calc. 2Bmg • fiber 1g

Place all ingredients in order listed, in head pan fitted with reading pads, place the bread pan in the Cuisinart Construction Bread Maker. Press Men and maker for 60-Minute Keep Warm Cycle Before Serving. Place last 60-Minute Loat. 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

Ingredients Large – 2 pounds Medium – 1		% pounds
Prepared (purchased – medium heat) salsa, 1 warmed to 100°F.	% cups 1	% cups + 1 tablespoon
Flavorful olive oil 3 tablespoons 2 tablespoons + 1 teaspoon
Grated shar or extra-sharp Cheddar cheese	% cup	% cup
Bread flour 4 cups 3 cups
Vital wheat gluten 4 teaspoons 3 teaspoons
Rapid rise yeast 4 teaspoons 3 teaspoons

Makes 1 loaf, about 2 pounds

Salsa and Cheese Last-Minute Loat

Nutritional information per serving (1 ounce): Calories 96 (25% from fat) • carb, 14g • pro, 3g • fat 3g • sat, fat 1g • chol. 1mg • sod, 12mg • cale, 25mg • fiber 1g

Place all ingredients in order listed, press Start to mix, knead, rise and bake. Remove from bread pan when done and allow for 1 hour or allow to remain in bread maker for 60-Minute Keep Warm Cycle before serving. Select least-minute load: Press Starts from mix, knead, rise and bake. Remove from bread pan when done and allow for 1 hour or allow to remain in bread maker for 60-Minute Keep Warm Cycle before serving.

Water, 100 ^9 F 1	% cups 1	% cups
Extra virgin olive oil 2 tablespoons 2	% teaspoons
Granulated sugar 2 teaspoons 1	% teaspoons
Salt 1	% teaspoons 1	% teaspoons
Bread flour 4	% cups 3 cups + 1	% tablespoons
Freshly grated Parmesan or Grana Padang ^8 cheese	% cup	% cup
Dried basil	1 tablespoon 2	% teaspoons
Walnuts, toasted, chopped	% cup	% cup
Rapid rise yeast	4 teaspoons	3 teaspoons

spunod 12

Ingridminutes Large – 2 pounds Medium – 1

Last-Minute „Pesto“ Loan

Nutritional information per serving (1 ounce): Calories 70 (9% from fat) • carb. 139 • pro. 39 • fat 19 • sat. fat 0g • chol. oxygen • sod. 148mg • cak. 3mg • fiber 0g

Place all ingredients, in order listed, in bread pan fitted with kaeding paddle. Place the bread pan in the Cuisinarr "Conversion Bread Maker. Presses Menu and select Last Minute Leaf. Presses 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."

Water, 100°F 1	% cups	1% cups
Vegetable oil or melted unsalted butter 1 tablespoon 2	% teaspoons
Salt 2 teaspoons 1	% teaspoons
Sugar 2 teaspoons 1	% teaspoons
Bread flour 4 cups 3 cups
Vital wheat gluten 2 teaspoons 1	% teaspoons
Rapid rise yeast 4 teaspoons 3 teaspoons

spunod %

Ingridedents Large - 2 pounds Medium - 1

Last-Minute White Loaf

enhance the rising.

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, and omit the vital wheat gluten. To prepare using the Rapid White cycle, use 2 teaspoons rapid rise yeast, and add 1 to 2 teaspoons vital wheat gluten to

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.

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.

When preparing these loaves, bring all solid ingredients to room temperature and

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.

These breads are best consumed within 2 hours after preparing.

When making Last-Minute Loaves it is important to remember a few things:

、 liquids to 100°F.

Tips and Hints for Last-Minute Loaves

Nutritional information per serving (1 tablespoon): Calories 27 (1% from fat) • carb. 6g • pro. 0g • fat. 0g • sat. fat. 0g • chol. 0mg • sod. 3mg • cale. 3mg • fiber. 0g

Transfer Cherry Bounce jam to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks.

Place the cherries, sugar, Kirchwasser, lemon juice, pectin, and all-spice in a medium bowl. Stir to combine. Transfer to the bread pan filled with the kaeding paddle. Place the bread pan in the Cuisantria Conviction Bread pan when tone deeps at 5 and 10 minutes into the cycle. Maker. Press Menu and select Jam. Press Star. Scraper the sides of the pan when tone deeps at 5 and 10 minutes into the cycle.

% teaspoon ground allowance

1 package (1.75 ounce) powdered pectin

3 tablespoons fresh lemon juice

3 tablespoons Kirschwasser

% cup granulated sugar

1% pounds pitted sweet dark cherries (thaw if using frozen)

Makes about 3 cups

Cherry Bounce Jam

• sod. 2mg • calc. 2mg • fiber 0g

Calories 33 (3% from fat) • carb. 8g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg

Nutritional information per serving (1 tablespoon):

Keeps refinigerated 4 to 6 weeks.

Transfer Plum Cassis jam to clean jars. Let cool, then cover and refrigerate.

when tone beeps at 5 and 10 minutes into the cycle.

Maker. Press Menu and select Jam. Press Start. Scarpe the sides of the pan

knowing paddle. Place the bread pan in the Cuisine ^™ Convention Bread

a medium bowl. Stir to combine. Transfer to the bread pan fitted with the

Place the sliced plums, sugar, cassis, lemon juice, pectin, and cinnamon in

1 teaspoon cinnamon

1 package (1.75 ounce) powdered pectin

% cup fresh lemon juice

% cup granulated sugar

2 pounds plums, pitted and cut into %-inch slices

Makes about 3 cups

Plum Cassis Jam

Nutritional information per serving (1 tablespoon): Calories (2% from fat) • carb. 9g • pro. 0g • fat 0g • sat. fat 0g • chol. omg • sod. 3mg •calc. 1mg • fiber 1g

Transfer Blueberry Lime Jam to clean jars. Let cool, then cover and refrigerator ate. Keeps refrigerated 4 to 6 weeks.

Place the blundermes, sugar, pectin, lime juice, and zest in a medium bowl. Stir to combine, Transfer to the bread pan fitted with the kauding paddle. Press Menu the bread pan in the Cuisant ^74 Convention Bread Maker. Press Menu and sealict press Star. Escape the sides of the pan when tone sleeps at 5 and 10 minutes into the cycle.

1 teaspoon grated fresh lime zest

% cup fresh lime juice

1 package (1.75 ounce) powdered pectin

1% cups granulated sugar

6 cups fresh bluberries

Makes 3 cups

Blueberry Lime Jam

• sod. 4mg • calc. 5mg • timer ug

Nutritional information per serving (1 tablespoon): Calories 43 (1% from fat) • carb. 11g • pro. 0g • fat 0g • sat. fat 0g • chol. omg

refrigerate. Keeps refrigerated 4 to 6 weeks.

Transfer Pear and Ginger Preserves to clean jars. Let cool, then cover and

Place the pears, sugar, peetin, lemon juice, candied ginger, zest, and powdered ginger in a medium bowl. Stir to combine. Tanster to the bread can hit with the kneading paddle. Place the bread pan in the Cuisarium Convention Bread Maker. Press Menu and select Jam. Press Star. Shape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle.

% teaspoon powdered ginger

1 teaspoon grated fresh lemon zest

2-3 tablespoons candied ginger bits (to taste)

3 tablespoons fresh lemon juice

% cup powdered pecitin

1 cup granulated sugar

1 pound thinly sliced pears (weight after peeling and corning)

Makes 2 cups

Pear and Ginger Reserves

Nutritional information per serving (1 tablespoon): Calories 24 (2% from fat) · carb. 6g · pro. 0g · fat 0g · sat. fat 0g · chol. 0mg · sod. 3mg · calc. 3mg · fiber 0g

Transfer jam to clean jars. Let cool, then cover and refingerate. Keeps refringerated 4 to 6 weeks.

cycle.

the Custinator” Convocation Bread Maker. Press Menu and select Jam. Press Star. Escape the sides of the pan when tone sleeps at 5 and 10 minutes into the bread pan fitted with the reading paddle. Place the bread pan in the

Place half the strawberries in a bowl with 3/4 cup of the granulated sugar. Use a potato master for fork to mash roughly – it should be slightly chunk with some liquid. And remaining ingredients and stir to combine. Tanner

% teaspoon ground cinnamon

%, cup powdered pecitin

% cup packed brown sugar

% cup granulated sugar

12 ounces fresh rubberb, cut in 12 -inch slices

1. pound fresh strawberries, stemmed and quartered or halted

Makes about 3 cups

Strawberry Rhubarb Jam

• sod. 3mg • calc. 3mg • fiber 0g

Calories 36 (1% from fat) • carb. 9g • pro. 0g • fat 0g • sat. fat 0g • chol. 3mg

Nutritional information per serving (1 tablespoon):

refrigerated 4 to 6 weeks.

Transfer jam to clean jars. Let cool, then cover and refrigerate. Keeps

Place all ingredients in a medium bowl and stir. Tansfer to the bread pan with the kauding paddle. Place the bread pan in the Southwest Convention Bread Maker Press Menu and select jam. Press Star. Shape the sides of the pan tone because at 5 and 10 minutes into the cycle.

% cup powdered pecitin

3 tablespoons fresh lemon juice

1% cups granulated sugar

% cup (4 ounces) dried apricots, cut in quarters

1 cup (6 ounces) died ( 1%-inch) papaña

1 cup (6 ounces) died ( %-inch) mango

1 cup (8 ounces) died (%) 12 -inch) peaches

Makes about 3 cups

Peach, Mango, Papaya and Aprilot Jam

• sod. 3mg • calc. 3mg • fiber 0g

Calories 32 (1% from fat) • carb. 8g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg

Nutritional information per serving (1 tablespoon):

with the drink mixers.

*Orqeat syrup is an almond-flavored syrup most often used in cocktails such as the Malltar or Scorpion. It can be found in most well-stcked grocery stores

increase the sugar to 2 cups and the oregat to 3 cup.

, This makes a tart, English-style marmalade. For a sweater marmalade,

Keeps refinigerated for 4 to 6 weeks.

Transfer marmalade to clean jars. Let cool, then cover and refrigerator.

the cycle

Transfer to the bread pan titled with the kneading paddle. Place the bread pan in the Cuisinaria Convention Bread Maker. Press Menu and select jam. Press Start. Scarpe the sides of the pan when tone beeps at 5 and 10 minutes into

Sir the oregat and pectin into the macerated grapertuit peel and sections.

hours – this is to tenderize the grapefruit peel.

accumulated juices to the bowl. Stir in sugar. Cover and refrigerate for 24

Peel of grapefruit using a share knife. Slice the bitter white pit from the peel, leaving just a thin layer with a peel. Discard bitter white pit. Cut the peel into thin (4-inch thick) slices and place in a medium bowl. Cut the grapefruit into shells, removing the membrane and seeds. Add the sections and any

1 box (1.75 ounces) powdered pectin

% cup orgeat syrup**

1% cups granulated sugar *

2% pounds small to medium pink grapefruit (about 4)

Makes 3 cups

Tart Pink Grapfruit Marmalade

• sod. 96mg • calc. 10mg • thicker 0g

Calories 46 (1% from fat) • carb. 129 • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg

Nutritional information per serving (1 tablespoon):

refrigerator for up to 6 weeks.

When complete, spoon into clean dry jars. Let cool, then cover. Store in

sides of the pan when tone beeps at 5 and 10 minutes into the cycle.

Convention Bread Maker. Press Menu and select Jam. Press Start. Shape the

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 Cuisant ^m

% teaspoon ground aislepie

% teaspoon dry mustard

1 teaspoon Tabasco "or other hot sauce

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

2 tablespoons tomato paste

3 tablespoons powdered pectin

% cup cider vinegar

% cup golden raisins

% cup died ( ) %-inch) apple

1 cup packed light brown sugar

5 ounces finely chopped ( %-inch) green pepper (1 cup)

6 ounces finely chopped ( %-inch) onion (about 1 cup)

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

Makes about 4 cups

Tomato Chutney

Nutritional information per serving (1/4 cup made with granulated sugar): Calories 89 (3% from fat) · carb. 239 · pro. 0g · fat. 0g · sat. fat. 0g · chol. 0mg · sod. 1mg · cals. 6mg · fiber. 2g

Serve warm or transfer "Beried" Applesauce to a reselable container. Let cool, then cover and refrigerate. Keeps refrigerated about 1 week.

Place the apples, strawberries, blueberries, cider, Spindera, and lemon juice in a medium bowl. Stir to combine. Tanser to the bead pan filled with the keaming paddle. Place the bead pan in the Cuisine Conviction Bread maker. Press Menu and select jam. Press Start. Shape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle.

2 tablespoons fresh lemon juice

% cup granulated sugar or Spindia

% cup apple cider or unsweetened apple juice

% cup bluberries

1 cup (5 ounces) guaranteed strawberries

2 pounds apples, peeled, cord, quartered and thinly sliced ( % - inch)

• sod. omg • calc. 1 mg • fiber Og

Calories 28 (1% from fat) • carb. 7g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg

Nutritional information per serving (2 tablespoons):

Place the cranberries, sugar, juice, vanilla, and zest in a medium bowl. Stir to combine. Transfer to the bread pan filled with the cleaning paddle. Place the bread pan in the Canadian Convention Bread Maker. Press menu and select jam. Press Star. Escape the sides of the pan when tone sleeps 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.

1 teaspoon grated orange zest

1% teaspoons pure vanilla extract

% cup cranberry juice

1 cup granulated sugar

(remove and discard any stems)

3 cups fresh or frozen cranberries, rinsed

Makes about 3 cups chunky-style applesauce

Your Cuisiner Conviction Bread Maker makes delicious jams, preserves and chutneys. This section includes some of our test kitchen's favorite recipes – or use your own favorites – to accompany the wonderful breads you'll bake with the bread maker.

Jams, Sauces, Chutneys

Nutritional information per serving (1 ounce): Calories 88 (29% from fat) • carb. 13g • pro. 3g • fat 3g • sat. fat 1g • chol. 2Zmg • sod. 2Zmg • calc. 25mg • fiber 0g

	% cup 9 tablespoons 6 tablespoons
	% cups	% cup	% cup	% cup
Milk, lowfat, 80°–90°F	% cup 9 tablespoons 6 tablespoons
Eggs, large, at room temperature 3 2 1
vanilla extract 1	% teaspoons 1	% teaspoons	% teaspoon	1 tablespoon
Unsalted butter, 2 tablespoons 4%-inch pieces at room temperature
Brown sugar, packed	% cup 3 tablespoons 2 tablespoons
Salt	1 teaspoon	% teaspoon	% teaspoon	1 tablespoon
Bread flour	3% cups	2% cups	1 % cups
Yeast, accitive dry, instant or bread machine	2% teaspoons 1	% teaspoons	1 % teaspoons
Garham cracker crumbs	% cup	% cup	% cup
Nonfat dry milk	3 tablespoons 6	% teaspoons	1 % tablespoons
Semisweet chocolate morsels	% cup	% cup	% cup
Place the milk, eggs, vanilla, butter, brown sugar, salt, bread flour, gerham cracker crumbs and yeast, in the order listed, in the bread pan fitted with the taste. Press Loat to select dough size, Press Start to mix, knead, and rose, When Mix-in's tone sounds, and chocolate mossels and nuts. When pause signal wearing paddle, Place in bread pan in the Cuisine" Convention Bread Maker, Press Menu and select Sweet Brads, Press Crust and select Medium (or to wearing paddle, Place in bread pan in the Cuisine" Convention Bread Maker, Press Menu and select Sweet Brads, Press Crust and select Medium (or to wearing paddle, Place in bread pan in the Cuisine" Convention Bread Maker, Press Menu and select Sweet Brads, Press Crust and select Medium (or to wearing paddle, Place in bread pan in the Cuisine" Convention Bread Maker, Press Menu and select Sweet Brads, Press Crust and select Medium (or to having a cooking padicle if desired, reshape dough and replace in bread pan, Press Start to continue. When cycle is completed, remove bread from machine and transter to wine rack to cool, Bread slices best when allowed to cool. * Genely and safety 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 Brads cycle: Select Rapid Sweet Brads, medium crust, loaf size. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optonal – aids in rise). 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^1/2 pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

Delay Start Timer - No

Sweet Breads Cycle

„Chocolate Chip Cookie“ Bread

[Non-Text]

Nutritional information per serving (one ounce): Calories 105 (26% from fat) • carb. 16g • pro. 3g • fat 3g • sat. fat 1g • chol. 21mg • sod. 122mg • calc. 19mg • fiber 19

Milk, low-fat, 80°–90°F 1 cup	% cup + 2 tablespoons	% cup + 1 tablespoon
Eggs, large, at room temperature 3 2 1
Unsalted butter, 3 tablespoons 2 tablespoons + 1 teaspoon 1 %-inch pieces at room temperature	% tablespoons
Brown sugar, packed	% cup 3 tablespoons	2 tablespoons
Salt	1% teaspoons	1% teaspoons
Bread flour	4% cups	3% cups
Yeast, accitive dry, instant or bread machine	2% teaspoons	1% teaspoons
Dried apples, packed	% cup	% cup
Walnuts, chopped	% cup	% cup
Place the milk, eggs, butter, brown sugar, salt, bread flour, and yeast, in the order listed, in the bread pan fitted with the keadining paddle. Place in bread pan in the Canadian Convention Bread Maker. Press menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press Laat and select dough size. Press Start to mix, kead, and rose. When MIX-in's tone sounds, add dried apples, walnuts and raisins. When pause signal sounds, remove dough and making 辅dle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is completed, remove bread from machine and tans- * Genitly and safety warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
For to wire cake, Bread slices best when allowed to cool.
* Fitness and safety warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). Ingredients	Large – 2 pounds	Medium – 1/2 pounds Small – 1 pound
Rapid rise yeast 3 teaspoons	2	% teaspoons
Vital wheat gluten (optional)	2 teaspoons	1% teaspoons

^1/2 pounds Small - 1 pound

Ingridedents Large – 2 pounds Medium – 1

Sweet Brads Cycle Delay Start Timer - No

„Apple Pie“, Bread

Nutritional information per serving (1 ounce): Calories 101 (26% from fat) · carb. 159 · pro. 49 · fat 39 · sat. fat 29 · chol. 3zing · sod. 91mg · cals. 27mg · fiber 0g

Ingridments	Large – 2 pounds	Medium – 1% pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheat gluten (optional)	2 teaspoons	1% teaspoons	1 teaspoon

To prepare using Rapid Sweet Brads cycle: Select Rapid Sweet Brads, medium crust, loaf size. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rose).

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

Place all ingredients, in the order listed, in the bread pan fitted with the reading paddle, place in the Cuisine" Convention Bread Maker. Presses Menu and select Sweet Beads. Press Crust Cust and Select Medium (or to taste). Presses Leaf and select dough size. Presses Start to mix, knead, rise and bake. If desired, when bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

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

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

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

Eveloprated lowfat milk, 80 ^° -90 ^° F	^1/_2 cup	^1/_2 cup	^1/_2 cup	^1/_4 cup
Eggs, large, at room temperature ^2 4 3 2
Unsalted butter, 6 tablespoons 4 ^1/_2 -inch pieces at room temperature			^1/_2 tablespoons 3 tablespoons
Granulated sugar	^1/_4 cup 3 tablespoons 2 tablespoons
Salt	1 teaspoon	^1/_4 teaspoon	^1/_4 teaspoon
Bread flour	4 cups	3 cups	2 cups
Nonfat dry milk	^1/_4 cup	3 tablespoons	2 tablespoons
Yeast, active dry, instant or bread machine	2 teaspoons	^1/_2 teaspoons	1 teaspoon

^1/_2 pounds Small - 1 pound

Ingridieints Large - 2 pounds Medium - 1

Sweet Breads Cycle Delay Start Timer - No

Sally Lunn Bread

Nutritional information per serving (1 ounce): Calories 144 (36% from fat) · carb. 199 · pro. 49 · fat 69 · sat. fat 29 · chol. 25mg · sod. 84mg · calc. 30mg · fiber 1g

Milk, loafat 1 cup	% cup	% cup	% cup
Unsalted butter, %-inch pieces at room temperature	% cup + 2 tablespoons	% cup	% cup
Eggs, large, at room temperature* 2 1	% teaspoon	% teaspoon	% teaspoon
Lemon zest 3 teaspoons 2 teaspoons 1	% teaspoon	% teaspoon	% teaspoon
Salt 1 teaspoon	% teaspoon	% teaspoon	% teaspoon
Granulated sugar	% cup	% cup 2 tablespoons	% teaspoon
Bread flour	3% cups + 2 tablespoons	3 cups + 2 tablespoons	2% cups
Ground cinnamon	1% teaspoons	1 teaspoon	% teaspoon
Ground nutmeg	% teaspoon	% teaspoon	% teaspoon
Yeast, accitive dry, instant or bread machine	2% teaspoons	2% teaspoons	2 teaspoons
Raisins	% cup	% cup	% cup
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.	% cup	% cup	% cup
Place the bread pan in the Cuisinar* Convention Bread Maker Press Meny and select Sweet Brades, Press Crust and select Medium (or to taste). Press Loat and select dough size, Press Start to mix, knadd, fries, and bake. When Mix-in's tone sounds, add raisins and silvered almonds. If desired, when Pause tone machines and transfer to wine rack to cool. Bread slices best when allowed to cool.	% cup	% cup	% cup
“ gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.”	Large - 2 pounds	Medium - 1% pounds	Small - 1 pound
To prepare using Rapid Sweet Brades cycle: Select Rapid Sweet Brades, medium crust, loat size. Use rapid rose yeast in place of standard yeast in recipe and add vital wheat gluten (optional - aids in rise). Ingredients	Large - 2 pounds	Medium - 1% pounds	Small - 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	1% teaspoons
Vital wheat gluten (optional)	2 teaspoons	1% teaspoons	1 teaspoon

^1/2 pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

Sweet Brads Cycle Delay Start Timer - No

Stollen Loaf

Nutritional information per serving (1 ounce): Calories 105 (24% from fat) · carb. 179 · pro. 39 · fat 39 · sat. fat 19 · chol. 23mg · sod. 82mg · calc. 13mg · fiber 19

Ingridminutes	Large – 2 pounds	Medium – 12 pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheel guiten (optional) 2 teaspoons	1	% teaspoons	1 teaspoon

To prepare using Rapid Sweet Brads cycle: Select Rapid Sweet Brads, medium crust, loaf size. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rice).

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

silces best when allowed to cool.

Place the milk, butter, eggs, salt, sugar, bread flour, and yeast, in the order listed, in the bread pan fitted with the kaating paddle. Place the bread pan in the Canadian Convention Bread Maker. Press menu and select Sweet Sheet. Press Crust and select Medium (or to taste). Press laut and select touch size. Press starts to mix, kneed, rose and bake. When Mix-in time sounds, add raisins. If dressed, when pause tone sounds, remove bread from machine and transjer to wire rack to cool. Bread into a ball and replace in bread pan. Press starts to continue. When cycle is complete, remove bread from machine and transjer to wire rack to cool. Bread

Milk	% cup	% cup	% cup
Unsalted butter, %-inch pieces at room temperature	% cup	% cup 2 tablespoons
Eggs, large, at room temperature, 2 2 1	% teaspoon	% teaspoon
Salt 1 teaspoon
Granulated sugar 3 tablespoons + 2 teaspoons 3 tablespoons 2 tablespoons + 1 teaspoon
Bread flour 3	% cups	3 cups	% cups
Raisins	% cup	% cup	% cup
Yeast, active dry, instant or bread machine	24 teaspoons	2% teaspoons 2 teaspoons

^1/2 pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

Sweet Breads Cycle Delay Start Timer - No

Rich Raisin Loat

Nutritional information per serving (1 ounce): Calories 115 (33% from fat) • carb. 16g • pro. 4g • fat 4g • sat. fat 2g • chol. 2zmg • sod. 8zmg • calc. 1tamp • fiber 1g

Ingridedents	Large – 2 pounds	Medium – 1% pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheat gluten (optional)	2 teaspoons	1% teaspoons	1 teaspoon

To prepare using Rapid Sweet Brads cycle: Select Rapid Sweet Brads, medium crust, loaf size. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rice).

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

Place ingredients, in the order listed, in the bead pan filled with the bead pan filled with the bead pan, when it is completed, remove bead from machine and transfer to wire rack to cool. This cycle is completed, remove bead from machine and transfer to wire rack to cool. When a single pair of four times a single pair of four times a single pair of four times a single pair of four times a single pair of four times a single pair of four times a single pair of four times a single pair of four times a single pair of four times a single pair of four times a single pair of four times a single pair of four times a single pair of four times a single pair of four times a single pair of four times a single pair of four times a single pair of four times a single pair

MIJK	% cup	% cup	% cup
Unsalted butter, %-inch pieces at room temperature	% cup	% cup 2 tablespoons
Eggs, large, at room temperature, 2.2 l	% teaspoons 3 teaspoons 2 teaspoons
Orange zest 3	% teaspoons 3 teaspoons 2 teaspoons
Salt 1 teaspoon	% cup	% teaspoon	% teaspoon
Granulated sugar	% cup	% cup 2 tablespoons
Bread flour 3 cups + 6 tablespoons	2	% cups	2 cups
Arisie seed	1% teaspoons	1 teaspoon	% teaspoon
Ground nutmeg	% teaspoon	% teaspoon	% teaspoon
Mixed fruit (both dried and candied citrus)	1 cup	% cup	% cup
Pine nuts	% cup	% cup	% cup
Yeast, accitive dry, instant or bread machine	2% teaspoons	2% teaspoons	2 teaspoons

^1/2 pounds Small - 1 pound

Ingridieints Large – 2 pounds Medium – 1

Sweet Brads Cycle Delay Start Timer - No

Pantitone Loat

Calories 128 (29% from fat) • carb. 20g • pro. 3g • fat 4g • sat. fat 2g • chol. 27mg • sod. 202mg • calc. 7mg • fiber 1g

Nutritional information per serving (1 ounce):

Ingridminutes	Large – 2 pounds	Medium – 1% pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheat gluten (optional)	2 teaspoons	1% teaspoons	1 teaspoon

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

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

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

Place Ingredients, in the order listed, in the bread pan fitted with the kaaching paddle. Place the bread pan in the Cuisinari Convention Bread Maker. Press menu and select Sweet Brads. Press Crust and select Medium (or to taste). Press Loat and select dough size. Press Start to mix, knad, rose and bake. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

Since you are doing so much as a good example of your daily schedule.

Water 1 cup	% cup	% cup + 2 tablespoons
Unsalted butter, %-inch pieces at room temperature	% cup + 2 tablespoons	% cup
Eggs, large, at room temperature, 2 1 t	% teaspoons 1 teaspoon	% teaspoon
Salt 1	% teaspoons 1 teaspoon	% teaspoon
Granulated sugar 3 tablespoons + 2 teaspoons 3 tablespoons 2 tablespoons + 1 teaspoon
Bread flour	3% cups	3 cups
Yeast, active dry, instant or bread machine	2% teaspoons 2	% teaspoons

% pounds Small - 1 pound

Ingridminutes Large – 2 pounds Medium – 1

Delay Start Timer - No

Sweet Breads Cycle

Challah Loat

Nutritional information per serving (1 ounce): Calories 83 (17% from fat) · carb. 149 · pro. 39 · fat 29 · sat. fat 99 · chol. mg · sod. 147 mg · calc. 3 mg · fiber 19

When ready to bake, dust dough round with hot flour and cut a cross approximately 3 inches long in the top of the loaf, cutting about 12 -inch into the loaf. Bake in perheated oven for 25 to 30 minutes, until it is golden brown and sounds hollow when tapped. When finished, remove from pan and transter to wire rack to cool. Bread slices best when allowed to cool.

Divide dough into 2 equal pieces. Shape each piece into a round, with the dough supplied in your hands, roll, seemed edges down, on the counter, until the doubled in size. Intermediate 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 load has

Preheat oven to 425°F.

Punch to delta and let it rest 10 minutes before continuing. Meny and select Arabian Dough. Presses Start to mix, knead and rise. When cycle is completed remove dough from pan and transfer to a well-flowered surface. Place all ingredients in the order listee, in the bread pan fitted with the reading paste. Place the bread pan in the Cuisine" Convention Bread Maker. Press

Water, 60 ^ –70 ^ F 2 cups	% teaspoons
Olive oil 3 tablespoons
Sea salt 1
Granulated sugar 4 teaspoons
Bread flour 2 cups
Seminilla flour 2 cups
Vital wheel gluten 4 teaspoons
Yeast, accitive dry, or instant 2 teaspoons

Ingridieints About 2 pounds dough

Artisan Doug Cycle

Semolina Loat

Nutritional information per service (1 ounce): Calories 65 (18% from fat) · carb. 12g · pro. 2g · fat 1g · sat. fat 0g · chol. mg · sod. 14mg · calc. 7mg · tiber 1g

Slash the loaf diagonally 4 to 5 times along the top of the loaf and dustlightly with flour. Bake in preheated oven until golden and even, about 25 to 30 minutes. When finished, remove from pan and transter to wire rack to cool. Bread slices best when allowed to cool.

30 minutes. Roll dough into a rectangular that is approximately 1x2 inches. Simplifies the heazinuts and apicts every along the surface of the dough. Roll dough into a cylindrical shape that is 3 inches wide. Pitch the ends to shape the load. Place on baking sheet lined with parchment, cover with plastic and let it rest for about

Preheat oven to 425°F.

Place all the water, sea salt, honey, bread flour, barley flour, barley flour and yeast. In the order of these, in the bread pan fitted with the feeding paddle. Complete removed dough from pan and transter to a well-floured surface. Punch to deflate and let let 10 minutes before continuing.

Water, 60%–70%F-1	% cups
Sea salt 2 teaspoons
Honey 1 tablespoon
Bread flour 2	% cups
Whole wheat flour	% cup
Barley flour	% cup
Yeast, active dry, or instant 2	% teaspoons
Hazelnuts	% cup
Dried apricots, chopped	% cup

Ingridieints About 2 pounds dough

Artisan Dough Cycle

Hazelnut and Apricot Aritisan Loat

Nutritional information per serving (1 ounce); Calories 87 (28% from fat) • carb. 12g • pro. 2g • fat 3g • sat. fat 0g • chol. imaging • sod. 148mg • calc. 10mg • fiber 19

Fifteen minutes before baking, preheat oven to 425°F. Dust dough round with four and cut a approximality 3 increases long in the top of the ear, cutting about 1% into the loat. Place in the hot oven and bake for 15 minutes. Reduce oven temperature to 375°F Bake for additional 20 minutes, until the bread is a rich brown and sounds hollow when tapped. When finished, remove from pan and transfer to wine rack and bread sillets best when allowed to cool.

Line a baking width with parchment paper or a noxious baking liner and dust with conmeal. Shape dough into a round. With the dough cured in your hands, roll, sewed edges down, on the counter until the underside is smooth. Flatten into a round, 10 inches in diameter. Cover with plastic wrap and let these unfit, doubled in size, about 60 minutes.

Place all ingredients, in the order listed, in the bread pan fitted with the kauding paddle. Presses Menu and select Austrian Dough. Press Start to mix, instead and

Water, 60 ^ –70 ^ F 1	% cups
Maple syrup (not pancake syrup) 3 tablespoonsWalnut or almond oil 2 tablespoons	% cups
Salt 2 teaspoons	% cups
Bread flour 1	% cups
Whole wheat flour 1	% cups
Yeast, active dry, or instant 2	% teaspoons
Shelled pistachios or walnuts	% cup
Dried cranberries	% cup

Ingridieints 2 Pounds

Artisan Doug Cycle

Cranberry Pistachio Boute

Nutritional information per serving (1 ounce): Calories 79 (18% from tail) • carb. 14g • pro. 3g • fat 2g • sat. fat 0g • chol. ring • sod. 47mg • caic. 13mg • fiber 1g

Dust dough found with whole wheat flour and cut a cross approximately 3 inches long in the top of the loaf, cutting about 12 -inch into the loaf. Basic in preferred 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 silica best when allowed to cool.

doubled in size.

Divide the dough into 2 pieces. Shape each piece into a round, with the dough cupped in your hands, roll, seemed edges down, on the counter until the under-

Preheat oven to 375°F.

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

When the poolish is ready, and remaining ingredients, in the order listed, to the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisian" Convention Bread Maker: Press Menu and select Austrian Dough. Press Star to mix, knad and rose. When cycle is completed remove dough from pan and

Ingredients Large 2	3% pounds
Water, 60°–70°F 1 cup + 1 tablespoon
Buttermilk, 60°–70°F 1 cup + 1 tablespoon
Sea salt	% teaspoon
Honey 2 tablespoons
Bread flour 2	% cups
Whole wheat flour 2	% cups
Chopped walnuts	% cup
Yeast, active dry, instant or bread machine	% teaspoon

room temperature before using.

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

Water – cool	% cup
Active dry or instant yeast	% teaspoon
Bread flour	% cup
Whole wheat flour	% cup

spunod _

Ingridedents for 24-hour poolish (starter) Large 2

Time Delay - No

Artisan Dough Cycle

Buttermilk Whole Wheat Walnut Boyle

Nutritional information per serving (1 ounce): Calories 58 (4% from fat) • carb. 129 • pro. 29 • fat 09 • sat. fat 09 • chol. 3mg • sod. 184mg • calc. 3mg • fiber 0g

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

Place all ingredients, in the order used, in the head painted with the reading pads. Place the bread pan in the Cuisiatr "Convention Bread Maker." surface. Punch to deflate and let rest 10 minutes before controlling.

Water, 60 ^ –70 ^ F 1	^% cups
Sea salt 2	^% teaspoons
Honey 2 teaspoons	^% cups
Bread flour 3	^% cups
Semolina flour	^% cup
Yeast, accive dry, instant or bread machine 2 teaspoons

% pound spunod 2%

Ingredients About 1

Artisan Doug Cycle

Artisan Focacia/Pizza

Nutritional information per serving (1 ounce): Calories 76 (11% from fat) · carb. 149 · pro. 29 · fat 19 · sat. fat 09 · chol. ring · sod. 147 mg · calc. 489 · fiber 19

Shash the baguetes 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 transter to wire rack to cool. Bread slices best when allowed to cool.

Freshet oven to 425°F. 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.

Place all ingredients, in the order used, in the head pan filled with the kneading padble. Place the bread pan in the Cuisiatr" Convention Bread Maker. Surface. Punch to deflate and let rest 10 minutes before continuing. Place Meny and sixet Italian Dough. Press starts to mix, knead and rose. When cycle is completed remove dough from pan and transfer to a well-flored

Ingredients About 1	% pounds dough
Water, 60 ^ –70 ^ F 1 cup
Extra virgin olive oil 1 tablespoon	% teaspoons
Sea salt 1	% teaspoons
Granulated sugar 1 teaspoon
Bread flour 3 cups
Whole wheat flour	% cup
Rye flour 2 tablespoons
Yeast, accitive dry, instant or bread machine 2 teaspoons

Artisan Doug Cycle

Rustic Baguette

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 roses to develop the flavors and texture of the dough.

Artisan Dough Cycle

Calories 158 (35% from fat) • carb. 229 • pro. 49 • fat 69 • sat. fat 39 • chol. 41 mg • sod. 39 mg • calc. 17 mg • hiber 19

Nutritional information per serving (1 ounce):

consistency that can be drizzled.

Place % cup sitted powdered sugar in a bowl with 2 teaspoons powdered sugar and % teaspoon vanilla extract. Add milk, a few drops at a time, until mixture is a

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.

drizzle with vanilla glaze.

Cover and let rise until nearly doubled. Brush with egg wash. Bake in preheated 350°F oven for 30 to 40 minutes until golden brown and flowering is set. Remove from oven. Slide parchment and brand onto a wire rack, and pull parchment out from under the brand. Allow to cool. Serve plain, dust with powdered sugar, or

under. Preheat oven to 350°F.

1½-pound size. Piece a paranthin-lined baking sheet. Spread cream cheese filling over the center the center for tocate and top with 6 (4 %) Tablespoons apunct preserves. Cut 1-inch wide strips from edge of dough along 1-inch sides. Begin brand by folding top row toward filling. Alternatively solid strips at an angle of filling and finish by stretching last strip and lucking.

metal "s" blade or with a hand mixer). Cover and refrigerate until ready to use.

Place cream cheese, sugar, cori starch, egg, and vanilla in a medium bowl and wish until smooth (this may also be done in a food processor fitted with the

Egg wash – 1 large egg beaten with 1 tablespoon water

Basic Sweet Dough, page 63
Cream cheese, cut in %-inch pieces, 8 ounces 6 ounces 4 ouncesat room temperature
Granulated sugar	% cup 3 tablespoons 2 tablespoons
Consistency 2 tablespoons 4 teaspoons 1 tablespoon
Egg, large, at room temperature * 1 3 tablespoons 2 tablespoons(1 medium)
Pure vanilla extract	1 teaspoon	% teaspoon	% teaspoon
Apcicc preserves	12 tablespoons, divided	9 tablespoons, divided	6 tablespoons

^1/2 pounds = 1 Brand 1 pound = 1 Brand

Ingridieints 2 pounds = 2 Danish Braiids 1

Appict Cheese Danish Braid

Nutritional information per serving (one ounce): Calories 105 (31% from fat) · carb. 15g · pro. 3g · fat 4g · sat. fat 2g · chol. 15mg · sod. 8mg · calc. 15mg · fiber 0g

Place all ingredients, in order shown, in bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart "Conviction Bread Maker. Press Menu" dentate and let rest 10 minutes before continuing. This dough may be used to make your favorite sweet breakfast/launch treats. * Geently and safety warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

Eggs, large, at room temperature, 3 2 1	% cup + 3 % tablespoons 6 tablespoons 4	% tablespoons
Water, 80°–90°F	% cup + 3 % tablespoons 6 tablespoons 4	% tablespoons
Sour cream 6 tablespoons 4	% tablespoons 3 tablespoons
Unsalted butter, at room temperature, 6 tablespoons 4	% tablespoons 3 tablespoons + 2 teaspoons
cut in %-inch pieces	% tablespoons
Granulated sugar	6 tablespoons 4	% tablespoons
Bread flour	4% cups	3 cups + 1 tablespoon
Yeast, active dry, instant or bread machine	1 tablespoon	2 teaspoons

½ pounds dough 1 pound dough

Ingredients 2 pounds dough 1

Dough/Pizza Dough Delay Star Timer – No (contains fresh dairy products and eggs)

Basic Sweet Dough

Nutritional information per serving (one roll): Calories 239 (31% from tail) • carb. 379 • pro. 49 • fat byg • sat. fat byg • chol. 43mg • sod. 138mg • calec. 36mg • fiber 19

Low-fat cream cheese 4 ounces 3 ounces 2 ounces
Unsalted butter, at room temperature % cup 3 tablespoons 2 tablespoons
Vanilla extract 1 teaspoon	% teaspoon	% teaspoon	% teaspoon
Powdered sugar, sitted 1 % cups 1	% cups	% cups	% cup
Lowfat milk 1 tablespoon 2	% teaspoons	% teaspoons	1 % teaspoons

2% pounds dough = 24 cinnamon swirl rolls

Ingredients

Cream Cheese Frosting

Let cool 20 to 25 minutes before frosting. Spread or dlizzle cream cheese frosting to taste.

Combine forecasting ingredients and stirr 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).

Bake for 25 to 30 minutes, until puffed with golden tops, and hollow-sounding when tapped.

Roll the dough into tecanje 12 inches wide and × inch thick. Brush each tecanje 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 Pitch along long side to seal. Cut with a seriesled knife into 12/9/6 equal portions. Arrange in prepared pans, cover with plastic wrap, and let these 35 to 40 minutes. Perfect over to 350°F.

and reserve.

Place the milk, eggs, unsatest butter, granulated sugars, salt, vanilla, flour, composters, and yeast in the bread pan fitted with the kneading padble. Place the bread pan in the Cuisinean 'Conversion' Dough Maker. Select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rns. When cycle is finished remove dough and punch to dafast. For large and medium recipes, drive into two equal portions. Let test 10 minutes. Place the fillings ingredients in a small bowl and sit with a wish until well blended: reserve. Lighty coat 2 ten-inch round/2 nine-inch round/1 ten-inch round cake (pan) with cooling spray in small bowl and sit with a wish until well blended: reserve. Lighty coat 2 ten-inch round/2 nine-inch round/1 ten-inch round cake (pan) with cooling spray in small bowl and sit with a wish until well blended: reserve. Lighty coat 2 ten-inch round/2 nine-inch round/1 ten-inch round cake (pan) with cooling spray in small bowl and sit with a wish until well blended: reserve. Lighty coat 2 ten-inch round (pan) with cooling spray in small bowl and sit with a wish until well blended: reserve. Lighty coat 2 ten-inch round (pan) with cooling spray in small bowl and sit with a wish until well blended: reserve. Lighty coat 2 ten-inch round (pan) with cooling spray in small bowl and sit with a wish until well blended: reserve. Lighty coat 2 ten-inch round (pan) with cooling spray in small bowl and sit with a wish until weel blended: reserve. Lighty coat 2 ten-inch round (pan) with cooling spray in small bowl and sit with a wish until weel blended: reserve. Lighty coat 2 ten-inch round (pan) with cooling spray in small bowl and sit with a wish until weel blended: reserve. Lighty coat 2 ten-inch round (pan) with cooling spray in small bowl and sit with a wish until weel blended: reserve. Lighty coat 2 ten-inch round(pan) with cooling spray in small bowl and sit with a wish until weel blended: reserve. Lighty coat 2 ten-inch round(pan) with cooling spray in small bowl and sit with a wish until weel blended: reserve. Lighty coat 2 ten-inch round(pan) with cooling spray in small bowl and sit with a wish until weel blended: reserve. Lighty coat 2 ten-inch round(pan) with cooling spray in small bowl and sit with a Wishleon

Ingredients	2% pounds dough = 24 cinnamon swirl rolls
Brown sugar, packed	% cup	% cup	% cup
Granulated sugar	% cup	3 tablespoons 2 tablespoons
Cinnamon	2% tablespoons	1 tablespoon + 2% teaspoons	1 tablespoon + 1 teaspoon
Butter, unsalted, melted	4 tablespoons	3 tablespoons	2 tablespoons

Filling

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

Eggs, large, at room temperature* 3 2 1	% cup	4 tablespoons 3 tablespoons	% cup	% cup
Unsalted butter, cut in %-inch 6 tablespoons pieces, at room temperature
Granulated sugar	% cup	% cup	% cup	% cup
Salt 1 teaspoon
Vanilla extract 1	% teaspoons 1	% teaspoons	% teaspoon	% teaspoon
Bread flour 4 cups 3 cups 2 cups
Corinarch	% cup	% cup	% cup	% cup
Yeast, active dry, instant or bread machine	2% teaspoons 1	% teaspoons	1% teaspoons

2% pounds dough = 24 cinnamon swirl rolls

Ingredients

Doug/Pizza Dough Cycle Delay Start Timer – No (contains raw eggs and fresh milk)

Cinnamon Swirl Rolls

Nutritional information per serving (one roll): Calories 219 (34% from fat) · carb. 31g · pro. 5g · fat·bg · sat. fat·3g · chol. · tmg · sod. · bolmg · calc. · 27mg · fiber·3g

Bake rolls until blown 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 mossles may be hot enough to cause a burn.

Divide dough into 16–12–8 equal portions. Shape into balls, then flatten to %-inch-thick rounds. Arrange on parchment-lined baking sheets equally spaced, no closer than 1 inch apart. Cover with plastic wrap and let rise until nearly doubled, about 35 to 45 minutes. Perfect oven to 375°F.

Place milk, peanut butter, brown syrup, sahl, bread flour, and yeast in the bread pan fitted with the kneading padde. Place the bread pan in the Curing ^® conversion Bread Maker Press Menu and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rose. When cycle is completed, remove dough and punch to delate. Let rest 10 minutes.

Lowfat milk, 80o-90oF 1 cup	% cup	% cup	% cup
Peanut butter, crunchy or creamy	% cup	% cup	% cup
Brown sugar, packed 3 tablespoons 2 tablespoons + 1 teaspoon 1	% teaspoon	% teaspoon	% teaspoon
Salt	% teaspoon	% teaspoon	% teaspoon
Bread flour 2	% cups 2 cups 1 cup + 6 tablespoons
Yeast, active dry, instant or bread machine 2	% teaspoons 1	% teaspoons 1	% teaspoons
Semisweet chocolate moresels 1 cup	% cup	% cup	% cup

Ingredients 16 rolls 12 rolls 8 rolls

Dough/Pizza Dough Cycle Delay Start Timer – Not recommended (can substitute dry milk; see Tips and Hints, page 15 of Instructions)

Peanut Butter and Chocolate Rolls

Nutritional information per roll; Calories 174 (31% from fat) • carb. 26g • pro. 4g • fat bg • sat. fat 3g • chol. 37mg • sod. 267mg • calc. 23mg • fiber 1g

Line baking sheets with parchment paper. With well-troured hands, roll each small piece of dough into a bail, then shape into a round about 3 inches in diameter. Arrange every speed on baking sheet. Cover with plastic wrap and let nose until night and about pounds in size, about 30 to 40 minutes. Presset oven to 400 F. Dust rolls with flower 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 silced to make a sandwich or as a burger bun.

Place all ingredients in the order listed, in the head pan fitted with the keadining paddle and place in the Cuisiner ^® Conviction Bread Maker. Press Menu and selected Dough/Pizza Dough. Select dough size. Press Start to mix, knead and nsa. When cycle is completed, remove dough from machine and transter to a light-equal piececes. Let rest 5 minutes. Equal surfaces. Let rest 5 minutes.

Butternilk	% cup 9 tablespoons 6 tablespoons	% cup
Water, 80°-90°F	% cup 6 tablespoons	% cup
Molasses 2	% tablespoons 2 tablespoons 4 teaspoons
Vegetable oil 1	% tablespoons 1 tablespoon + % teaspoon 2	% teaspoon
Salt 1	% teaspoons 1 teaspoon	% teaspoon
Finely chopped onions, pane dry	% cup	% cup
Bread flour 2	% cups	1% cups + 2 tablespoons
Rye flour	1 cup	% cup
Rye flakes (rye cereal)	% cup	% cup
Potato starch	% cup	% cup
Yeast, active dry, instant or bread machine	2% teaspoons 1	% teaspoons
Caraway seeds	1% tablespoons	1 tablespoon + 1 teaspoon
Vital gluten flour	1 tablespoon	2% teaspoons

% Ibs. Dough - 12 rolls 1 lb. Dough - 8-10 rolls

Ingridieints 2 Ibs. Dough - 16 rolls 1

Dough/Pizza Dough Cycle Delay Start Timer - No

Onion Rye Rolls

Nutritional information per role: Calories 213 (22% from fat) • carb. 359 • pro. 6g • fat 5g • sat. fat 1g • chol. 5mg • sod. 312mg • calc. 78mg • fiber 1g

When cycle is completed, remove dough from machine and transfer to a slightly floured surface. Planet oven to 350°F. Divide the dough into the number of pieces that that recipe indicates. Roll each into a 10-inch rope and shape into a knot. Place on parchment-lined baking sheet, cover slightly with plastic wrap and allow to rest for approximately 30 minutes. Bake in preheated oven for 15 to 18 minutes until slightly browned. Brush hot knots slightly with reserved herb/orive oil mixture, let cool 5 to 10 minutes before serving.

Place the remaining ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisiner Bread Maker. Press Menu and select the Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rose.

Garlic, chopped 2 cloves 2 cloves 2 cloves
Italian herb seasoning blend 2 teaspoons 2 teaspoons 2 teaspoons
Water 1	% cups 1 cup	% cup
Olive oil, divided 2 tablespoons + 1 tablespoon 1	% tablespoons + 1 tablespoon 1 tablespoon + 1 teaspoon
Salt	1% teaspoons	1 teaspoon	% teaspoon
Bread flour	4 cups	3 cups	2% cups
Dry powdered milk	3 cup	% cup	2 tablespoons
Potato flakes	% cup	2 tablespoons	1% tablespoons
Aslago cheese, grated	2 ounces	1% ounce	1 ounce
Yeast, accive dry, instant or bread machine 2	% teaspoons	2 teaspoons	1 % teaspoons

% Ibs. Dough - 12 rolls 1 lb. Dough - 8-10 rolls

Ingridieints 2 lbs. Dough - 16 rolls 1

Delay Start Timer - No

Dough/Pizza Dough Cycle

Garlic, Herb, and Cheese Knots

Nutritional information per serving (1 ounce): Calories 83 (28% from fat) • carb. 139 • pro. 29 • fat 39 • sat. fat 0g • chol. dmg • sod. 232mg • calc. 15mg • fiber 19

Note: This recipe can also be shaped into large oval lavees, Follow the same directions for the rolls but shape the dough into one large oval-shaped lonc. If you are using the 2-lb. recipe, divide the dough into two equal pieces and shape each lonc. Place on baking sheet lined with parchment and wrap the leaf/loaves in plastic. Allow to rest at 30 minutes, until 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.

350°F 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.

When cycle is completed, remove dough from machine and transfer to a slightly flower surface. Fréheat oven to 350°F. Divide the dough into the number of pieces that each recipe size indicates. Roll each piece into an oval and side on a baking sheet with parchment paper with paste with plastic. Allow to rest for about 30 minutes until they have about doubled in size. Once rolls have double or cut 2 small slashes across each roll with a secreted nitte. Blow 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.

Menu and Select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. Menu and Select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. Place Ingredients, in the order listed, in the bread pan filled with the kneading paddle. Place the bread pan in the Cuisinart Conviction Bread Maker. Press

Milk, 80-90.F	% cup + 2 tablespoons	% cup 6 tablespoons	% tablespoons
Water, 80-90.F 7	% tablespoons	6	tablespoons
Olive oil 1	% tablespoons 1 tablespoon 1 tablespoon		% teaspoon
Salt	1	% teaspoon teaspoon	% teaspoon
Granulated sugar 1 tablespoon + 1 teaspoon 1 tablespoon 2 teaspoons
Whole wheat flour	2 cups	1% cups	1 cup
Bread flour	2 cups	1% cups	1 % cups
Kalamata olives, pitted and chopped	% cup + 2 tablespoons	% cup	6 tablespoons
Herbes de Provence	1% teaspoons	1 teaspoon	% teaspoon
Yeast, aitive dry, instant or bread machine	2% teaspoons

% Ibs. Dough - 12 rolls 1 lb. Dough - 8-10 rolls

Ingridieints 2 Ibs. Dough - 16 rolls 1

Dough/Pizza Dough Cycle Delay Start Timer - No

Whole Wheat Kalamata Bread

Nutritional information per 2-ounce pretzel: Calories 141 (4% from fat) · carb. 28g · pro. 5g · fat 1g · sat. fat 0g · chol. 3mg · sod. 939mg · calc. 3mg · fiber 1g

Once prizels have reset and water comes to a doll, carefully side prizes into the boiling water one at a time, shipping each after 1% minutes. Bolt for 3 minute tank. Allow prizes to drain on a wire cooling rack. Skip each prizet into the stirred baking soda solution and place parahind-baking sheet. Bake in the oven until dak and golden, approximately 15 to 20 minutes. When prizels are finished, transfer to a wire cooling rack.

and reserve.

Place 2 incches of water in a wide 5% quant sulfate pan and bring to a boil. Perfect oven to 425°F. Place the 2 cups of water and baking soda in a small bowl, stir

rest for about 20 to 30 minutes.

When cycle is completed, remove dough from machine and transfer to a flower 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 alloy pretzels to

kead and rise.

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 Cuisinartin Convention Bread Maker. Press Menu and select Dough/Pizza Dough. Select dough size. Press Start to mix.

	% cups 1 cup		% cup		% cups 1 cup
	Salt 1 tablespoon +	2	teaspoons	2 cups + 6 tablespoons
Brown sugar, firmly packed 1 tablespoon + 1 teaspoon 1 tablespoon 2	3		7⁄4 cups		% teaspoons
Bread flour 4 cups	3		7⁄4 cups		2 cups + 6 tablespoons
Yeast, accitive dry, instant or bread machine	2⁄4 teaspoons		2⁄4 teaspoons		2 teaspoons
Water	2 cups		2 cups		2 cups
Baking soda	2 tablespoons		2 tablespoons		2 tablespoons

Ingridedents Large – 16 pretzels Medium – 12 pretzels Small – 8 pretzels

Deliy Star Timer - Yes Dough/Pizza Dough Cycle

Soft Pretezels

Nutritional information per serving (1 ounce): Calories 99 (34% from fat) · carb. 13g · pro. 3g · fat 4g · sat. fat 1g · chol. 1mg · sod. 213mg · calc. 23mg · fiber 0mg

Preheat oven to 450°F. With oilled fingerhips, press indentations into the dough about 1 inch apart and 3-inch deep. Drizzle with olive oil. Sprinkle evenly with salt, cheese and herbs. Place in preheated oven and bake until deep golden and pured with a crispy crust, about 10 to 20 minutes, depending on size.

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.

Ingredients for topping	15x10-inch toaccia	12x8-inch toaccia	8x6-inch toaccia
Extra virgin olive oil 4 tablespoons 3 tablespoons	2 tablespoons
Coarse kosher or sea salt	1 teaspoon	% teaspoon	% teaspoon
Freshly grated Asiago, Parmesan or Grana Padano cheese	% cup	% cup	% cup
Chopped fresh herbs (parlsley, basil, oregano, thyme, marjoram) – loosely packed	% cup	% cup	3 tablespoons

Place all ingredients, in the order listed, in the bread pan fitted with the cooking paddle. Place the bread pan in the Cuisine® Convention Bread Maker. Select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rose. When cycle is completed remove dough from pan, punch to deflate and let rest 10 minutes before continuing.

	Water, 80°–90°F 1	% cups 1	% cups	% cup
Extra virgin olive oil 3 tablespoons 2 tablespoons + 1 teaspoon 1	Italian herb blend 1 tablespoon 2	% teaspoons 1	% teaspoons 1	% teaspoons
Salt 2 teaspoons 1	Bread flour	4% cups 3 cups + 3 tablespoons 2	% teaspoons 2	% cups
Yeast, accitive dry, instant or bread machine	Yeast, accitive dry, instant or bread machine	2 teaspoons 1	% teaspoons 1 teaspoon	% cups

% pounds Small - 1 pound

Ingredients for crust Largé – 2 pounds Medium – 1

Dough/Pizza Dough Cycle Delay Start Timer - Yes

Herb Focacia

Nutritional information per serving (1 ounce): Calories 73 (14% from fat) · carb. 13g · pro. 2g · fat 1g · sat. fat 0g · chol. ring · sod. 147mg · calc. 4mg · fiber 1g

* May use all bread flour rather than using part whole wheat flour.

Place Ingredients, in order listed, in bread pan fitted with kaedring paddle. Place the bread pan in the Cuisinari "Convocation Bread Maker. Select Dough/Pizza" dough. Select dough size. Presses Start to mix, knead and rose. When Dough Cycle is completed, definite dough and use to make your favorite pizza.

Water, 80 ^o -90 ^o F _1	% cups _1 cup	% cup
Honey or sugar _1 teaspoon	% teaspoon	% teaspoon
Salt (sea or kosher) _2 teaspoons _1	% teaspoons _1 teaspoon
Extra virgin olive oil _2 tablespoons _1	% tablespoons _1 tablespoon
Bread flour _3	% cups _2	% cups
Whole wheat flour*	% cup	% cups
Yeast, accitive dry, instant or bread machine	% teaspoons	_1% teaspoons _1
6 tablespoons	9 tablespoons	6 tablespoons
Yeast, accitive dry, instant or bread machine	_2% teaspoons	_1% teaspoons _1

punod 1 - 1 was spunod 2% pounds small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

Dough/Pizza Dough Cycle Delay Start Timer - Yes

Pizza Dough

Nutritional information per role: Calories 181 (23% from fat) • carb. 31g • pro. 5g • fat 5g • sat. fat 1g • chol. 3mg • sod. 156mg • cals. 45mg • fiber 3g

Place Ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinant Convention Bread Maker. Presms Many and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and nese. Women cycle is completed, remove dough from machine and transfer to a lighty flower surface. Preehat oven to 350°F. Divide the dough into the number of pieces of places that the recipe size indicates. Roll each piece into an oval and place on a baking sheet bed with parchment paper and cover with plastic. Allow to rest for about 30 minutes until the rolls have about 30 minutes until the rolls have about 20 to 25 minutes, until they are a dark golden. Once finished, transfer rolls to a wire cooling rack. Once rolls have double, spin 2–3 vents along top of each roll with shear 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.

Milk, low fat	12 cup + 2 tablespoons	% cup 7 tablespoons
Water, 80–90°F	13 cup + 2 tablespoons	% cup 7 tablespoons
Butter, 12 -inch pieces at room temperature 1	13 tablespoons 1 tablespoon 1 tablespoon
Salt	1	13 teaspoonspoon	13 teaspoon
Molasses 2 tablespoons 1		13 tablespoons 1 tablespoon
Whole wheat flour 2 cups 1		13 cups 1 cup
Bread flour	2 cups 1	13 cups 1	14 cups
Currants	12 cup + 2 tablespoons	13 cup 6 tablespoons
Chopped pecans	12 cup + 2 tablespoons	13 cup
Yeast, active dry, instant or bread machine	24 teaspoons	24 teaspoons	2 teaspoons

% Ibs. Dough - 12 rolls 1 lb. Dough - 8-10 rolls

Ingridieints 2 Ibs. Dough - 16 rolls 1

Delay Start Timer - No

Dough/Pizza Dough Cycle

Molasses Whole Wheat Rolls with Curranics and Pecans

Nutritional information per role: Calories 199 (16% from fat) • carb, 36g • pro, 6g • fat 3g • sat, fat 2g • chol, 6mg • sod, 223mg • cale, 55mg • tiber 2g

Place measured mashed sweet potatoes, measured cooking liquid, noufat dry milk, brown sugar, butter, salt, bread flour and yeast in baking pan filled with kaedring paddle Press Mean and select Dough/Pizza Dough. Select dough size. Presses Start to mix, knead and rose. When dough is ready, remove from baking pan and delta. Divide into 18 – 9 equal portions, depending on size recipe prepared. Lighty 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. Pehest oven at 375°F. When rolls have doubled in size, brush tops with milk. Bake in preheated oven for 20 to 25 minutes, until slightly browned and hollow-sounding when tapered. Remove from muffin tins and serve warm. May be made ahead and referred to serve.

Place the cubed sweet potatoes in a saucan with water to cover by 1 inch. Bring to a bol, then reduce heat and slmer until potatoes are tender about 15 to 20 minutes. Drain reserve cooling measure: Measure out necessary amount of reserved cooling for size of recipe being prepared; 3 cup – 3/4 cup – 3/4 cup. And let cool to 90°F. Mash sweet potatoes and measure out necessary amount for size of recipe being prepared: 1 cup – 3/4 cup – 3/4 cup.

Sweet potato, peeled and cubed 12-14 ounces (1 cup mashed) 8-10 ounces ( % cup mashed)	% cup mashed) 6-8 ounces ( % cup mashed)
Reserved cooking water from sweet potatoes
Nontat dry milk	% cup
Brown sugar, firmly packed	% cup 3 tablespoons 2 tablespoons
Unsalted butter, at room temperature, cut in % -inch pieces	% cup 3 tablespoons 2 tablespoons
Kosher or sea salt 1	% teaspoons 1 teaspoon
Bread flour 4 cups 3 cups	2 cups
Yeast, active dry, instant or bread machine	3 teaspoons 2 teaspoons 1 teaspoon
Cooking spray
Milk for blushing tops of rolls

% Ibs. Dough - 12 rolls 1 lb. Dough - 8 rolls

Ingridieints 2 lbs. Dough - 18 rolls 1

Delay Start Timer - No

Dough/Pizza Dough Cycle

Sweet Potato Clovereat Rolls

Nutritional information per breaststick: Calories 83 (36% from fat) • carb. 10g • pro. 39 g • fat 39 g • sat. fat 0g • chol. 2mg • sod. 136mg • calc. 2mg • fiber 0g

Roll the dough cut into a retangle, -inch thick, 1.0 inches long and between 16 and 24 inches wide, depending on the dough size. Roll the rcangie so that its width runs left to right. With a pizza cutter or share knife, cut strips that are each 3-inch wide. Twist each strip so it resembles a cheese straw. Place on parchment-lined blading sheet and cover with plastic and alloy to rest for about 30 minutes. Once brandsticks 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.

Place Ingredients, in the order I seed, in the bread pan fitted with the kaading paddle. Place the breast pan in the Cuisinant Convention Bread Maker. Press Men 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 slightly floured surface. Press leaf on 3/5". Lin bending sheets with parchment paper.

Water, 80 ^° -90 ^° F 1 cup	^3/_4 cup	^1/_3 cup
Olive oil 6 tablespoons	^1/_3 cup	^1/_4 cup
Salt 2 teaspoons 1	^3/_4 teaspoons	^3/_4 teaspoon
Granulated sugar 1 teaspoon	^1/_3 teaspoon	^1/_3 teaspoon
Bread flour 3	^3/_4 cups 3 cups 2	^1/_4 cups
Shredded Cheddar cheese 1	^3/_4 cups 1 cup	^3/_4 cup
Paprika 1	^3/_4 teaspoons	^3/_4 teaspoon
Yeast, accitive dry, instant or bread machine	^2/_4 teaspoons	^2/_4 teaspoons

Ingridedents Large – 40-45 sticks Medium – 30 sticks Small – 25 sticks

Delay Start Timer-yes

Dough/Pizza Dough Cycle

Cheddar Breadsticks

Nutritional information per serving (one 2-ounce bioche): Calories 198 (35% from tail) • carb. 26g • pro. 6g • fat bg • sat. fat 4g • chol. 6mg • sod. 222mg • cals. 36mg • fiber 1g

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

Bush britches(s) with egg wash. Bake in preheated oven for 15 to 20 minutes for individual brochies, and about 20 to 30 minutes for larger brochies, until rich golden in color and hollow-sounding when tapped. Remove from pans and transfer to wire rack to cool. Bread slices best when allowed to cool.

Definite dough and divide into the number and size broches desired. For 1 or 1%-pound brochure, remove 18 % of the dough. Shape the larger piece into a ball and press into a buttered six-inch blouse mold. Presses a hole in the center about 1 inch deep. Shape the smaller piece into a ball and place in the center hole. For individual broches, follow the same shipping directions, and place in 18 -cup brochure molds. Cover loosely with plastic wrap and let rise in a warm (90°F), draft-free place about 45 minutes. Freshet oven to 350°F.

Place the milk, eggs, butter, sugar, powdered milk, salt, bread flour, and yeast, in the order listed, in the bread pan fitted with the kaeding paddle. Place the head pan in the Cuisineant Convention Bread Make, press Meny and select Dough/Pizza Dough, Sweet dough size, Press Star to mix, knead and rice. This dough is very soft; it is recommended to escape the bowl after 10 minutes of kaeding to ensure even distribution and mixing of ingredients. When dough cycle is complete, remove dough, punch to deltae and transter to a well-buttered bowl. Cover with plastic wrap and refrigerate for 1 hour.

Egg, large, at room temperature* 4 3 2
Egg, regular or lowfat, 80°–90°F	1⁄2 cup	1⁄2 cup	1⁄4 cup
Unsalted butter, cut in %-inch pieces, 8 tablespoons 6 tablespoons 4 tablespoonsat room temperature
Granted sugar 2 tablespoons 1	1⁄3 tablespoons 1 tablespoon
Powdered milk 2 tablespoons 1	1⁄3 tablespoons	1⁄3 tablespoons	1 tablespoon
Salt	1⁄3 teaspoons	1 teaspoon	1⁄4 teaspoon
Bread flour	3% cups	2% cups + 1 tablespoon	1 % cups + 2 tablespoons
Yeast, active dry, instant or bread machine	3 teaspoons	2% teaspoons	1 % teaspoons
Egg wash – 1 large egg beaten with 1 tablespoon water

^1/2 pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

Deliy Start Timer - No ough/Pizza Dough Cycle

Bread-Machine Bioche

Nutritional information per serving (1 ounce): Calories 72 (3% from fat) • carb, 159 • pro, 29 • fat 0g • sat, fat 0g • chol, omg • sod, 177 mg • cale, 4mg • fiber 1g

Dust dough gently with additional flour. Make a diagonal slashes in each loaf about 4-inch deep using a serared knife, Bate 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.

Divide dough into appropriate number of equal pieces, depending upon size prepared. Shape each piece of dough into a long narrow bagette and place on a baking sheet that has been clustered with commercial. Cover loosely with plastic wrap and let rise 35 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.

Place all ingredients in the order listed, in the broad pan fitted with the kneading paddle and place in Cuisine® Convocation Bread Maker. Press Menu and 10 minutes.
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

Water, 80 ^1 –90 ^2 F 1	% cups 1	% cups	% cup
Salt 2 teaspoons 1		% teaspoons 1 teaspoon
Granulated sugar 1 teaspoon		% teaspoon
Bread flour 4 cups	3 cups	2 cups	% teaspoon
Wheat germ		3 tablespoons	2 tablespoons
Yeast, accitive dry, instant or bread machine	2% teaspoons	1% teaspoons 1	% teaspoons

Ingrididients (3 loaves) (2 loaves) (1 or 2 loaves)

^1/2 pounds Small - 1 pound

Largé - 2 pounds Medium - 1

Dough/Pizza Dough Cycle Delay Start Timer – Yes

French Bread Baguettes

Nutritional information per serving (1 ounce): Calories 87 (26% from fat) · carb, 13g · pro, 39 g · fat 3g · sat fat 1g · chol 23mg · sod, 163mg · calc, 29mg · fiber 29

48

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

Aad the milk, butter, eggs and cider vinegar to the bread pan filled with the kaading paddle. Stir the remaining ingredients together, except for the yeast, in a separate mixing bow to incorporate and then add to the bread pan. Add the yeast to the bread pan last. Place the bread pan in the Cuisian® Conviction Bread Maker. Press Menu and select Gluten Free. Select dough size. Press Start to mix, knead, rose and bake. While the dough is kaading, scape 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 sliding results.

Lowfat milk, 80°–90°F 2 cups 1	4 tablespoons	3 tablespoons	% cups
Unsalted butter, 1⁄2-inch pieces at room temperature	4 tablespoons
Eggs, large, at room temperature ^2 2
Cider vinegar 1 teaspoon		% teaspoon
Orange zest 1 teaspoon		% teaspoon
Salt	2	% teaspoons teaspoons
Brown rice flour	1 cup	% cup
Garfava flour	1 cup	% cup
Corinstarch	^1/_2 cup	% cup
Potato starch	^1/_2 cup	% cup
Sorghum flour	^1/_2 cup	% cup
Quinoa flour	^1/_4 cup	2 tablespoons
Brown sugar, packed	^1/_4 cup	2 tablespoons
Caraway seeds	5 teaspoons	1⁄2 tablespoons
Xanthan gum	^2/_3 teaspoons	2 teaspoons
Gelatin	^3/_4 teaspoon	^3/_4 teaspoon
Yeast, accitive dry, instant or bread machine		^2/_4 teaspoons	^2/_4 teaspoons

spunod 2%

Ingridieints Large – 2 pounds Medium – 1

Glu-ten-Free Cycle Delay Star Timer - No

GluBen-Free Rye Bread

GluBen-Free Rye Bread

Nutritional information per serving (1 ounce): Calories 105 (34% from fat) · carb. 159 · pro. 39 · fat 49 · sat. fat 19 · chol. 149 · sod. 161mg · calc. 46mg · fiber 29

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

to cool. Bread slices best when allowed to cool.

The yeast, in a separate mixing bowl to incorporate greenery to the bread pan and lack of the bread pan in the Cuisine ^™ and the milk, butter, molasses, eggs and cider vinegar to the bread pan fitted with the kneading paddle. Stir the remaining ingredients together, except for

Ingridiences Large – 2 pounds Medium – 1
Lowfat milk, 80°–90°F 1	3⁄4 cups	1⁄3 cups
Unsalted butter, 1⁄2-inch pieces at room temperature	4 tablespoons	3 tablespoons
Molasses 4 tablespoons 3 tablespoons
Eggs, large, at room temperature 2 1
Cider vinegar 1 teaspoon		3 teaspoon
Salt	2	3⁄4 teaspoons teaspoons
Garfava flour 1		1 cup
Tapeousa flour 1 cup		3⁄4 cup
Sorghum flour		3⁄4 cups	3⁄4 cup
Corinstarch		3⁄4 cups	3⁄4 cup + 1 tablespoon
Potato starch		1⁄4 cup	2 tablespoons
Mixed chopped nuts + seeds (walnuts, pecans, sunflower seeds, pumpkin seeds)		3⁄4 cup	3⁄4 cup + 1 tablespoon
Currants		1⁄4 cup	2 tablespoons
Xanthan gum		21⁄4 teaspoons	2 teaspoons
Gelatin		1⁄3 teaspoons	1 teaspoon
Yeast, active dry, instant or bread machine		2⁄4 teaspoons	2⁄3 teaspoons

Glu-ten-Free Cycle Delay Start Timer - No

Gluten-Free Nut and Seed Bread

Calories 98 (33% from fat) • carb. 15g • pro. 3g • fat 4g • sat. fat 1g • chol. 14mg • sod. 161mg • calc. 45mg • fiber 2g

Nutritional information per serving (1 ounce):

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

wire rack to cool. Bread slices best when allowed to cool.

Place the milk, butter, molasses, eggs and cider vinegar in the bread pan filled with the kneading paddle. Stir the remaining ingredients together, except for the yeast, in a separate mixing bowl to incorporate and add to the bread pan. And the yeast to the bread pan last Place the bread pan in the Cientian 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. Construction Bread Maker Press Mean button and select Green Tree. Select dough size. Press Start to mix, knead, rice and bake. While the dough is meading, 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.

Lowfat milk, 80°-90°F 1	3⁄4 cups	1⁄3 cups
Unsalted butter, %-inch pieces at room temperature	4 tablespoons	3 tablespoons
Molasses 4 tablespoons 3 tablespoons
Eggs, large, at room temperature 2 1
Cider vinegar 1 teaspoon		% teaspoon
Salt 2 teaspoons 1		% teaspoons
Garfava flour 1	3⁄4 cups	1 cup
Tapioca flour 1 cup		3⁄4 cup
Sorghum flour		3⁄4 cups
Corinstarch		2 tablespoons
Potato starch		3⁄4 cup
Xanthan gum		2 teaspoons
Gelatin		1⁄3 teaspoons
Yeast, active dry, instant or bread machine		2⁄4 teaspoons

spunod 12

Ingridieints Large - 2 pounds Medium - 1

Delay Start Timer - No

Gluten-Free Cycle

Gluinen-Free Molasses Walnut Bread

Nutritional information per serving (1 ounce): Calories 117 (24% from fat) · carb. 20g · pro. 2g · 2g · sat. 3g · sat. fat. 1g · chol. 1mg · sod. 15mg · cale. 23mg · fiber. 1g

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

And the milk, butter, maple syrup, eggs and cider vinegar to the bread pan fitted with the kaending paddle. Stir the remaining ingredients together, except for the yeast, in a separate mixing bow to incorporate and then add to the bread pan. Add yeast to the bread pan last. Place the bread pan in the Cuisine A convection Bread Make. Presses menu and select gluten Free. Select dough size. Presss Start to mix, knead, rose, while the dough is kaending, scrape to cool. Bread slices best when allowed to cool. 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.

Lowatt milk, 80°-90°F 1	% cups 1 cup + 1 tablespoon
Unsalted butter, %-inch pieces at room temperature	4 tablespoons	3 tablespoons
Maple syrup (not pancake syrup) 4 tablespoons 3 tablespoons
Eggs, large, at room temperature 2 1
Cider vinegar 1 teaspoon	% teaspoon
Salt	2	% teaspoons teaspoons
Brown rice flour	1% cups	1% cups
Corinatch	1 cup	% cup
Potato starch	1 cup	% cup
Tapioca flour	1% cup	1% cup
Americanth flour	1% cup	1% cup
Chopped hazelnuts	1⁄2 cup	% cup
Xanthan gum	21⁄2 teaspoons	2 teaspoons
Gelatin	1% teaspoons	1 teaspoon
Yeast, active dry, instant or bread machine	2% teaspoons	2% teaspoons

spunod 12

Ingridieints Large - 2 pounds Medium - 1

Delay Start Timer - No

Gluhten-Free Cycle

Gluten-Free Hazelnut Bread

Nutritional information per serving (1 ounce): Calories 127 (29% from fat) · carb. 19g · pro. 5g · fat 4g · sat. fat 1g · chol. 25mg · sod. 195mg · calc. 71mg · fiber 1g

44

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

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

And the milk, butter, honey, eggs and cider vinegar to the broad pan filled with the kaedling paddle. Stir the remaining ingredients together, except for the yeast, Bread Maker, Press menu and select Gluten Free, Press Crust and select Medium (or to date). Presses look at select dough size. Presses start to mix, kneel, rose and bake. While the dough is kaedling, scrape the sides of the broad pan with a rubber spatula to fully incorporate ingredients. When cycle is completed,

Lowfat milk, 80°-90°F 1	% cups 1 cup + 1 tablespoon
Unsalted butter, %-inch pieces at room temperature 2 tablespoons 1	% tablespoons
Honey	2	% tablespoonsabilespoons
Eggs, large, at room temperature* 2 2
Cider vinegar	% teaspoon	% teaspoon
Salt	1% teaspoons 1 teaspoon
Brown rice flour	1% cups	1 cup + 1 tablespoon
Potato starch	3⁄4 cup	% cup
Tapioca flour	1⁄2 cup	% cup
Quinoa flour	2 tablespoons	1% tablespoons
Garfava flour	2 tablespoons	1% tablespoons
Shredded Cheddar cheese	1⁄3 cup	% cup
Chopped dried apples	1⁄3 cup	% cup
Chopped walnuts	1⁄3 cup	% cup
Xanthan gum	2 teaspoons	1% teaspoons
Celatin	1⁄3 teaspoon	% teaspoon
Yeast, active dry, instant or bread machine	2/4 teaspoons	2% teaspoons

spunod %

Ingridedents Large - 2 pounds Medium - 1

Glu-ten-Free Cycle Delay Star Timer - No

Gluten-Free Apple, Cheddar, Walnut Bread

Nutritional information per serving (1 ounce): Calories 113 (27% from fat) • carb. 179 • pro. 49 • fat 49 • sat. fat 1g • chol. 23mg • sod. 153mg • calc. 62mg • fiber 1g

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

and the milk, oil, eggs, honey and cider vinegar to the bread pan fitted with the knadling paddle. Stir the remaining ingredients together, except for the yeast, in bake. While the dough is knadling, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredents. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. A separate mixing bow to incorpote and then add to the bread pan. Add yeast to the bread pan last. Place the bread pan in the Cuisinart "Conversion Bread make. Press menu and select Gluten Free. Press Crust and select Medium (or to taste). Press Loat and select dough size. Press Star to mix, knead, rose and

Lowfat milk, 80°–90°F 1	% cups	1% cups
Olive oil 3 tablespoons 2 tablespoons
Eggs, large, at room temperature, 2 2
Honey 3 tablespoons 2 tablespoons
Cider vinegar 1 teaspoon		% teaspoon
Salt	1% teaspoons 1 teaspoon	% cups
Brown rice flour 2 cups 1
Potato starch 1 cup		% cup
Taploca flour	% cup	2 tablespoons
Quinoa flour	% cup	2 tablespoons
Xanthan gum	2% teaspoons	2 teaspoons
Gelatin	% teaspoon	% teaspoon
Shredded provolone cheese	% cup + 2 tablespoons	% cup
Shredded mozzarella cheese	% cup + 2 tablespoons	% cup
Grated Parmesan cheese	% cup	2 tablespoons
Yeast, aitive dry, instant or bread machine	2% teaspoons	2% teaspoons

spunod %

Ingridieints Large – 2 pounds Medium – 1

Glu-ten-Free Cycle Delay Starf Timer - No

Cheesy Gluten-Free Loaf

Nutritional information per serving (1 ounce): Calories 125 (41% from fat) · carb. 10g · pro. 9g · fat bg · sat. fat 3g · chol. 13mg · sod. 15mg · calc. 95mg · fiber 2g

Place Ingredients, in the order listed, in the bread pan fitted with the knadging paddle. Place the bread pan in the Cuisinarr Convencion Bread Maker. Presses menu and select low Carb. Press Crust and select Medium (or to taste). Presss Leaf and select dough size. Presss Start to mix, knad, rose and bake. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

Since you are a very fine tool for making the product of a single or two times hardening bread machine.

	% teaspoon	% teaspoon
Salt	% teaspoon	% teaspoon
Whole wheat flour	% cup	% cup
Barley flour	% cup	% cup
Soy flour	% cup	% cup
Vital wheat gluten	% cup	% cup
Oat flour	% cup	% cup
Almond flour	% cup	% cup
Spindle ^a sweetener 1 tablespoon 2	% teaspoons	% teaspoons
Shredded Cheddar cheese 4 ounces 3 ounces	% teaspoons
Grated Asiago cheese 3 tablespoons 4	% teaspoons
Bacon, diced and cooked 8 medium slices	6 medium slices	2 taaspoons
Yeast, active dry, instant or bread machine

spunod 2%

Ingridieints Large - 2 pounds Medium - 1

Delay Start Timer - No

Low-Carb Cycle

Lower-Carb Bacon and Cheese Bread

Calories 80 (31% from fat) · carb. 10g · pro. 4g · fat 3g · sat. fat 1g · chol. 2mg · sod. 41mg · calc. 33mg · fiber 1g

Nutritional information per serving (1 ounce):

Place inguerists, in the order listed, in the breed pan fitted with the reading paddle. Place the breed pan in the Cuisinart Conviction Bread Maker. Press Henry and select low Carb. Press crust and select medium (or to taste) press Laat and select dough size. Press Start to mix, knad, rose and bake. When cycle is completed, remove breed from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

	Water, 80 ^ -90 ^ F 1 cup + 3 tablespoons 1 cup	% teaspoon	% teaspoon
	Handy cream, 90 ^ 4 tablespoons 3 tablespoons	% teaspoon	% teaspoon
	Spindia ^	1 tablespoon + 1 teaspoon 1 tablespoon
	Salt	% teaspoon
	Flax seed oil 2	% tablespoons 2 tablespoons
	Whole wheat flour 1	% cups 1 cup
	Almond flour 1 cup	% cup
	Oat flour	% cup	% cup
	Brown rice flour	% cup	% cup
	Vital wheat gluten	% cup 2 tablespoons
	Flax seeds	2% tablespoons	2 tablespoons
	Sesame seeds	2% tablespoons	2 tablespoons
	Puppy seeds 2	% teaspoons	2 teaspoons
	Yeast, accitive dry, instant or bread machine	2% teaspoons	2% teaspoons

spunod 12

Ingridminutes Large - 2 pounds Medium - 1

Delay Start Timer - No

Low-Carb Cycle

Low-Carb Seed Bread

Nutritional information per serving (1 ounce): Calories 55 (22% from fat) • carb. 7g • pro. 4g • fat 1g • sat. fat 0g • chol. tmg • sod. 12mg • cale. 27mg • fiber 1g

Place inguiderst, in the order listed, in the head pan filled with the reading paddle. Place the head pan in the cultivant 'Conversion Bread Maker'. Press cycle is completed, remove head from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

Water, 80°-90°F 1	% cups	1 % cups
Heavy cream 2	% tablespoons 2 tablespoons
Molasses	1% tablespoons 1 tablespoon	% teaspoon
Salt	% teaspoon	% teaspoon
Whole wheat flour 1	% cups 1 cup
Vital wheat gluten	% cup	% cup
Barley flour	% cup	% cup
Oat flour	% cup	% cup
Almond flour	% cup	% cup
Soy protein 2	% tablespoons 2 tablespoons	% teaspoons
Yeast, acclove dry, instant or bread machine 2	% teaspoons 2	% teaspoons

spunod 12

Ingridminutes Large - 2 pounds Medium - 1

Delay Start Timer - No

Low-Carb Cycle

Low-Carb Molasses Bread

Nutritional information per serving (1 ounce): Calories 84 (37% from fat) · carb, 99 · pro, 59 · fat 49 · sat, fat 19 · chol, 2mg · sod, 5mg · calc, 4mg · fiber 19

Place inguiderst, in the order liste, in the bead pan fited with the kndading paddle. Place the bead pan in the 'Custimart' Convection Bread Maker. Press

Low-carb vanilla yogurt 1	% cups 1 cup
Heavy cream 2	% tablespoons 2 tablespoons
Molasses 1 tablespoon + 1 teaspoon 1 tablespoon	% teaspoon
Salt	% teaspoon
Whole wheat flour 1	% cups 1 cup
Vital wheat gluten	% cup
Barley flour	% cup
Oat flour	% cup
Almond flour 1 cup	% cup
Chopped pecans	% cup
Ground cinnamon 1	% teaspoons 1 teaspoon
Pure vanilla extract 1	% teaspoons 1 teaspoon
Yeast, accitive dry, instant or bread machine 2	% teaspoons 2

spunod 12

Ingridminutes Large - 2 pounds Medium - 1

Low-Carb Cycle Delay Start Timer-No

Low-Carb Cinnamon Bread

Nutritional information per serving (1 ounce): Calories 55 (22% from fat) • carb. 7g • pro. 4g • fat 1g • sat. fat 0g • chol. tmg • sod. 12mg • cale. 27mg • fiber 1g

Please ingested in the order liste, in the bead pan fited with the reading paddle. Place the bead pan in the CJustmart Convection Bread Maker. Press

Buttermilk, 80 ^° -90 ^° F 1	% cups 1	% cups
Honey 1	% tablespoons 1 tablespoon	% teason
Salt	% teaspoon	% teason
Whole wheat flour 1	% cups 1 cup
Vital wheat gluten	% cup	% cup
Barley flour	% cup	% cup
Almond flour	% cup	% cup
Soy protein 2	% tablespoons 2 tablespoons
Flax seed 2	% tablespoons 2 tablespoons	% teasons
Yeast, accitive dry, instant or bread machine 2	% teasons 2	% teasons

spunod 12

Ingridminutes Large - 2 pounds Medium - 1

Low-Carb Cycle Delay Start Timer - No

Low-Carb Buttermilk Bread

Nutritional information per serving (1 ounce): Calories 55 (22% from fat) • carb. 7g • pro. 4g • fat 1g • sat. fat 0g • chol. tmg • sod. 12mg •calc. 27mg •tiber 1g

Place ingredients, in the order of lined, in the bread pan filled with the heading paddle, Place the bread pan in the Cuisinat™ Convention Bread Maker Press menu and select low Carb. Presses crust and select medium (or to taste), Presses loat and choose dough size. Presses Start to mix, knead, nse and bake. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread silses best when allowed to cool.

Water, 80°-90°F 1	% cups	1 % cups
Heavy cream, 90° 2	% tablespoons 2 tablespoons
Molasses	1% tablespoons 1 tablespoon
Salt	% teaspoon	% teaspoon
Whole wheat flour 1	% cups 1 cup
Vital wheat gluten	% cup	% cup
Barley flour	% cup	% cup
Oat flour	% cup	% cup
Almond flour	% cup	% cup
Soy protein 2	% tablespoons 2 tablespoons
Mixed sunflower and pumpkin seeds	% cup	% cup
Mixed, chopped walnuts and pecans	% cup	% cup
Yeast, accitive dry, instant or bread machine 2	% teaspoons 2	% teaspoons

spunod 12

Ingridieints Large - 2 pounds Medium - 1

Delay Start Timer - No

Low-Carb Cycle

Nutty Low-Carb Bread

Nutritional information per serving (1 ounce): Calories 123 (38% from fat) · carb. 17g · pro. 29 g · fat 59 g · sat. fat 19 g · chol. 27mg · sod. 125mg · calc. 15mg · fiber 19

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

after cooling, wrap in plastic wrap to maintain freshness when completely cooled.

Place ingredients, in order of ideas, in bread pan filled with kneading paddle. Place in Cuisinari "Conversion Bread Maker Press Menu and Select Quick Bread/Cake/Press Leaf cut length, 30 seconds. After batter has mixed for 4 minutes, six sides and bottom of bread pan with rubber scraper to ensure complete mixing. Allow to continue mixing. 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 continue baking. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. Bread slices best when allowed to cool. Bread slices best when allowed to cool. Bread slices best when allowed to cool. Bread slices best when allowed to cool. Bread slices best when allowed to cool. Bread slices best when allowed to cool. Bread slices best when allowed to cool. Bread slices best when allowed to cool. Bread slices best when allowed to cool. Bread slices best when allowed to cool. Bread slices best when allowed to cool. Bread slices best when allowed to cool.

Oil, vegetable	% cup	% cup	% cup
Zucchini, shredded 1 cup		% cup	% cup
Eggs, large, at room temperature, 2.2 L
Brown sugar, packed	% cup	% cup	% cup
Granulated sugar	% cup 3 tablespoons 2 tablespoons
Unbleached all-purpose flour 2 cups 1		% cups 1 cup + 2 tablespoons
Ground cinnamon 1 teaspoon		% teaspoon	% teaspoon
Allspice	% teaspoon	% teaspoon	% teaspoon
Salt 1 teaspoon		% teaspoon	% teaspoon
Baking soda	% teaspoon	% teaspoon	% teaspoon
Baking powder	% teaspoon	% teaspoon	% teaspoon
Walnuts	% cup	% cup	% cup
Raisins	% cup	% cup	% cup

^1/2 pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

Delay Start Timer - No

Quick Bread/Cake Cycle

Zucchini Bread

Nutritional information per serving (1 ounce): Calories 110 (29% from fat) • carb. 18g • pro. 2g • fat 4g • sat. fat 1g • chol. tping • sod. 72mg • calc. 21mg • fiber 1g

* Geently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. * Best when allowed to cool. If not serving after cooling, wrap in plastic wrap to maintain textures when completely cooled. * Keandring paddle if destred. Press Start to continue baking. Whenycle is completed, remove bread from machine and transter to wire rack to cool. Bread slices star sides and bottom pan with rubber spacer to ensure complete mixing. Allow to continue mixing. When tone sounds, press pause and remove Bread/Cake Press Crust and select medium (or buffer scale) or (to latest). Presses Let out and select dough size. Press Start to mix and bake. After better has mixed for 4 minutes. Place ingredients, in order listed, in bread pan fitted with keandring paddle. Place in Cuisinari" Convention Bread Maker. Press Menu and select Quick

Milk, lowfat	3⁄4 cup	3⁄4 cup + 1 tablespoon 6 tablespoons	3⁄4 cup
Sour cream	3⁄4 cup	3⁄4 cup	3⁄4 cup
Eggs, large, at room temperature ^2 2 1
Granulated sugar	3⁄4 cup	3⁄4 cup 6 tablespoons	3⁄4 cup
Brown sugar, packed	3⁄4 cup	3⁄4 cup	3⁄4 cup
Unbleached all-purpose flour 1	3⁄4 cups 1	3⁄4 cups	3⁄4 cup + 2 tablespoons
Baking powder 1 teaspoon		3⁄4 teaspoon	3⁄4 teaspoon
Baking soda	3⁄4 teaspoon	3⁄4 teaspoon	3⁄4 teaspoon
Salt		3⁄4 teaspoon	3⁄4 teaspoon
Vanilla extracut 1 teaspoon		3⁄4 teaspoon	3⁄4 teaspoon
Chocolate chips	3⁄4 cup	3⁄4 cup	3⁄4 cup
Chopped walnuts	3⁄4 cup	3⁄4 cup	3⁄4 cup
Dried tart cherries	3⁄4 cup	3⁄4 cup 3 tablespoons

^1/_2 pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

Quick Bread/Cake Cycle Delay Start Timer - No

Sour Cream Chocolate Tea Loaf

Nutritional information per serving (1 ounce): Calories 109 (33% from fat) · carb. 149 · pro. 29 · fat 49 · sat. fat 19 · chol. 27 ring · sod. 96 mg · calc. 17 mg · fiber 19

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

Place ingredients, in order listed, in bread pan fitted with knowing paddle. Place in Cuisinari Convention Bread Maker. Press Menu and select Quick Read/Cake Presss Crust and select Medium (or to laste). Presss Lot and bake. After better has mixed for 4 minutes, star sides and bottom pan with much smaller to ensure complete mixing. Allow to continue baking. When oxide is completed, remove bread from machine and transter to wire rack to cool. Bread slices best when allowed to cool. If not serving after cooling, wrap in plastic wrap to maintain refreshes when completely cooled.

Oil	% cup 3 tablespoons 2 tablespoons
Canned pumpkin 1 cup	% cup	% cup	% cup
Eggs, large, at room temperature, 2.2 L
Brown sugar, packed 1 cup	% cup	% cups 1 cup + 2 tablespoons	% cup
Unbleached all-purpose flower 2	% cups 1	% cups 1 cup + 2 tablespoons	% teaspoon
Ground cinnamon 1 teaspoon		% teaspoon	% teaspoon
Allspice	% teaspoon	% teaspoon	% teaspoon
Nutmeg	% teaspoon	% teaspoon	% teaspoon
Salt	1 teaspoon	% teaspoon	% teaspoon
Baking powder	1 teaspoon	% teaspoon	% teaspoon
Walnuts	% cup	% cup	% cup
Dried cranberries	% cup	% cup	% cup

punod 1 - 1 pounds

Ingridedents Large - 2 pounds Medium - 1

Delay Start Timer - No

Quick Bread/Cake Cycle

Pumpkin Walnut Bread

Nutritional information per serving (1 ounce): Calories 111 (30% from fat) • carb. 18g • pro. 2g • fat 4g • sat. fat 2g • chol. 35mg • sod. 48mg • calc. 20mg • fiber 0g

* Genely and sately warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. Bread slices best when allowed to cool. If not serving after cooling, wrap in plastic wrap to maintain freshness when completely cooled. 4 minute, sizes of bottom and bottom pan with rubber scraper to ensure complete mixing. When cycle is composed, remove bead from machine and transfer to wire rack to cool. Bread/Cake Press Crust and select medium or Dark crust. Press Let or set select dough size. Press Start to mix and bake. After better has mixed for Place Ingredients, in order listed, in bread pan fitted with kneading paddle. Place in Cuisinat "Convention Bread Maker. Press Menu and select Quick

Buttermilk (bring to room temperature)	34 cup	23 cup	12 cup
Fresh lemon juice	14 cup 3 tablespoons 3 tablespoons
Lemon zest 2 teaspoons 2 teaspoons 2 teaspoons
Butter, melted and cooled	23 cup	23 cup	12 cup
Eggs, large, at room temperature ^3 3 2 2
Pure vanilla extract 1 teaspoon 1 teaspoon 1 teaspoon
Granulated sugar	12 cups	1 cup	34 cup
All-purpose flour	24 cups	12 cups	14 cups
Puppy seeds	1 teaspoon	1 teaspoon 1 teaspoon	1 teaspoons
Baking powder	12 teaspoons	12 teaspoons	1 teaspoons

^1/_2 pounds Small - 1 pound

Ingridminutes Large – 2 pounds Medium – 1

Quick Bread/Cake Cycle Delay Start Timer - No

Lemon Poppy Seed Bread

Nutritional information per serving (1 ounce): Calories 106 (26% from fat) • carb. 199 • pro. 29 • fat 39 • sal. fat 19 • chol. amg • sod. 157 mg • calc. brng • fiber 19

Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in Cuisinari "Convention Bread Maker. Press Menu and select Quick Read/Cake. Press Chest and select Medium (or to taste). Press Let and select dough size. Press Start to mix and bake. After better has mixed for 4 minutes, shear sides and bottom with rubber scraper to ensure complete mixing. Allow to continue mixing. When tone sounds, press Pause and remove kneading paddle if dressed. Press Start to continue baking. When cycle is complete, remove bread from machine and transter to wire rack to cool. Bread slices best when allowed to cool. If not serving after cooling, wrap in plastic wrap to maintain refreshes when completely cooled.

Chopped dates 1 cup	% cup	% cup
Unsalted butter, % inch pieces at room temperature	% cup 3 tablespoons 2 tablespoons
Boiling water 1 cup	% cup	% cup
Granulated sugar	% cup	% cup
All-purpose flour 1	% cups 1	% cups 1
Baking soda 1 teaspoon 1 teaspoon 1 teaspoon
Baking powder 1 teaspoon 1 teaspoon 1 teaspoon
Salt	% teaspoon	% teaspoon
Pure vanilla extract 1 teaspoon 1 teaspoon 1 teaspoon
Chopped walnuts	% cup	% cup

^1/_2 pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

Quick Bread/Cake Cycle Delay Start Timer - No

Date Nut Bread

Nutritional information per serving (1 ounce): Calories 107 (34% from fat) • carb. 179 • pro. 19 • fat 49 • sat. fat 99 • chol. 139 • sod. 469 • calc. 119 • fiber 19

Place ingredients, in order listed, in bread pan fitted with reading paddle. Place in Cuisinart Convention Bread Maker. Press menu and select Quick Read/Cake. Press Chest and select medium (or to laser). Press Leaf and select dough size. Press Start to mix and bake. After batter has mixed for 4 minutes, star sides and bubbles after pure starch paper to ensure complete mixing. Allow to continue mixing. When tone sounds, press Pause and remove kauding paddle if desired. Press Start to continue baking. Whenycle is complete, remove bread from machine and transter to wire rack to cool. Bread slices best when allowed to cool. If not serving after cooling, wrap in plastic wrap to maintain textures when completely cooled.

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

Eggs, large, at room temperature, 2 2 1	% tablespoons 3 tablespoons
Vegetable oil 6 tablespoons 4		% tablespoons 3 tablespoons
Granulated sugar	% cup	% cup	% cup	% cup
Brown sugar, packed	% cup	% cup 2 tablespoons + 2 teaspoons
Crushed pineapple with juices (from can)	% cup	% cup 2 tablespoons + 2 teaspoons
All-purpose flour 1	% cups 1	% cups	% cup + % cup
Baking powder 1	% teaspoons 1 teaspoon		% teaspoon
Baking soda	% teaspoon	% teaspoon	% teaspoon
Salt	% teaspoon	% teaspoon	% teaspoon
Unsweetened cocoa powder	1% teaspoons 1 teaspoon		% teaspoon
Cinnamon	1 teaspoon	% teaspoon	% teaspoon
Freshly grated carrots	1% cups 1 cup		% cup
Chopped pecans or walnuts	% cup	% cup	% cup
Golden raisins	% cup	% cup	% cup
Vanilla extract	% teaspoon	% teaspoon	% teaspoon

12 pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

Quick Bread/Cake Cycle

Carrot Cake Bread

Nutritional information per serving (1 ounce): Calories 146 (40% from fat) • carb. 20g • pro. 2g • fat 7g • sat. fat 3g • chol. 24mg • sod. 14 tmg • calc. 13mg • fiber 19

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

Place ingredients, in order like, in bread pan fitted with reading paddle. Place in Canadian "Convention Bread Maker. Press Men and select Quick Bread/Cake. Press Crust and select Medium (or to taste). Press Leaf and select dough size. Press Start to mix and bake. After butter has mixed for 4 minutes, star sides and bottom of bread pan with rubber scraper to ensure complete mixing. Allow to continue baking. When oxide is complete, remove bread from machine and transter 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.

Buttermilk, 80 ^o -90 ^o F	% cup	% cup + 1 tablespoon	% cup
Unsalted butter, -inch pieces at room temperature	% cup	% cup	% cup
Eggs, large, at room temperature ^a 2 eggs 2 eggs 1 egg
Pure vanilla extract 1	% teaspoons 1 teaspoon 1 teaspoon
Mashed bananas 1	% cups 1	% cups 1 cup
Salt 1 teaspoon		% teaspoon	% teaspoon
Granulated sugar	1 ^1 /cups 1 cup		^2 /cup
Unbleached all-purpose flour	2 ^2 /cups 2 cups 1	% teaspoon	^3 /teaspoon
Baking powder	1 teaspoon	% teaspoon	^4 /teaspoon
Baking soda	1 ^7 /teaspoons 1 teaspoon	% cup	^5 /teaspoon
Chopped walnuts	% cup	% cup	^6 /cup

% pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

Delay Start Timer - No

Quick Bread/Cake Cycle

Banana Walnut Loaf

Nutritional information per serving (1 ounce): Calories 84 (3% from fat) • carb. 18g • pro. 3g • fat 0g • sat. fat 0g • chol. 0mg • sod. 85mg

Ingridminutes	Large – 2 pounds	Medium – 12 pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheat gluten (optional)	1 teaspoons	% teaspoon	% teaspoon

To prepare using Rapid French/Italian cycle: Select Rapid French/Italian, medium crust or crust to taste, loaf size. Use rapid rose yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).

Place water, salt, tenel seed, sugar, semolina flower, bread flour, and yeast, in order listed, in bread pan fitted with kaending paddle. Place the bread pan in the Canadian "Conversion Bread" Macer press Menu and select French/Italian Press Chest and choose Medium (or to taste). Press Leaf and select dough size. Press Start to mix, knead, rose, bake, adding raisins when Mix-ils, singular sounds. If desired, select Pause when singular sounds at end of second 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.

Water, 80°–90°F 1	% cups 1	% cups + 1 tablespoon	% cup + 2 tablespoon
Sea salt 2 teaspoons 1		% teaspoons	1 teaspoon
Fennel seed 2 teaspoons 1		% teaspoons 1 teaspoon
Granulated sugar 1 teaspoon		% teaspoon	% teaspoon
Seminilla flour 3 cups 2		% cups	1 % cups
Bread flour	1 cup	% cup	% cup
Yeast, active dry, instant or bread machine	2% teaspoons	1% teaspoons 1	% teaspoons
Golden raisins		% cup	% cup 6 tablespoons

^1/_2 pounds Small - 1 pound

Ingridieints Large - 2 pounds Medium - 1

French/Italian Cycle – Medium Crust Delay Start Timer – yes, but must be present to add raisins

Semolina Bread with Fennel and Golden Raisins

Nutritional information per serving (1 ounce): Calories 101 (32% from fat) • carb. 14g • pro. 3g • fat 4g • sat. fat 1g • chol. 1mg • sod. 98mg • calc. 4mg • fiber 1g

Ingridedents	Large – 2 pounds	Medium – 1% pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheat gluten (optional)	2 teaspoons	1% teaspoons	1 teaspoon

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).

Place water, oil, salt, broad flour, sigmoidally flour, and yeast in order listed; in order to be tested with a heart pattern. Press Men and select French/Italian. Press Crust and select medium (or to taste). Press Leaf and select dough size. Press Start to mix/kead, nse and bake, adding pigment/iron nuts when MIX in s reduce in bread pan. Press Start to continue rising and baking. Bread is end of next 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.

Water, 80 ^o -90 ^o F 1	^o cups 1 cup 1 cup
Extra virgin olive oil 3 tablespoons + 2 teaspoons 3 tablespoons 2 tablespoons	^o teaspoons
Sea salt 1	^o teaspoons
Bread flour 4 cups	3 cups
Seminilla flour	^o cup	^o cup	^o cup	3 tablespoons
Pignol/Lpine nuts	^o cup	^o cup	^o cup	^o cup
Yeast, accitive dry, instant or bread machine	^o teaspoons	^o teaspoons	^o teaspoons	2 teaspoons

^1/_2 pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

French/Italian Cycle Delay Start Timer - Yes

Pignoli Bread

Nutritional information per serving (1 ounce): Calories 78 (23% from fat) · carb. 13g · pro. 2g · fat. 2g · sat. fat. 0g · chol. 0mg · sod. 98mg · cale. 3mg · tiber. 1g

Ingridminutes	Large – 2 pounds	Medium – 1⁄4 pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2 teaspoons	2 teaspoons
Vital wheel gluten (optional)	2 teaspoons	1 teaspoons	1 teaspoon

To prepare using Rapid French/Italian cycle: Select Rapid French/Italian, medium crust or crust to taste, loaf size. Use rapid rose yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).

Place ingredients, in the order listed, in the bread pan fitted with the Canadian Convention Bread Maker. Press menu and select French/Italian press crust and select Light of Medium. Press Leaf and select dough size. Press Star to mix, knead, rose and bake. When pause signals sounds, remove dough and baking paddle, die stele, refuse dough and replace in bread pan. Press Star to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

Water, 80 ^o -90 ^o F 1	^1/_4 cups 1 cup	^3/_4 cup
Olive oil 4 tablespoons 3 tablespoons 2	% tablespoons
Salt 1	^1/_4 teasons	1 teaspoon % teaspoon
Bread flour 3	^3/_4 cups 3 cups 2	^1/_4 cups
Grated Parmesan cheese	^3/_4 cup	^3/_4 cup
Freshly ground black pepper	^3/_4 teason	^1/_4 teason ^1/_3 cup
Yeast, accive dry, instant or bread machine 2	^1/_4 teasons	^2/_4 teasons

^1/_2 pounds Small - 1 pound

Ingridieints Large - 2 pounds Medium - 1

French/Italian Bread Cycle Delay Start Timer - Not Recommended

Parmesan Pepercorn Finch Bread

Nutritional information per serving (1 ounce): Calories 78 (17% from fat) · carb. 14g · pro. 29 g · fat 19 g · sat. fat 0g · chol. dmg · sod. 99mg · calc. 5mg · tiber 19

Ingridedents	Large – 2 pounds	Medium – 1% pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheat gluten (optional)	2 teaspoons	1% teaspoons	1 teaspoon

To prepare using Rapid French/Italian cycle: Select Rapid French/Italian, medium crust or crust to taste, loaf size. Use rapid rose yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).

transfer to wire rack to cool. Bread silces best when allowed to cool.

Place ingredients, in the order of ranks, in the board pan filled with the reading pads, place the bread and bake. When pause signals sounds, remove dough and menu and select Franchivalian Presses crust to mix, knead, rise and bake, when pause signal sounds, remove dough and cooking pads if destroyed, shuffle dough and replace in bread bran. Press Start to continue. When cycle is completed, remove board from machine and

Water, 80-90°F 1	% cups 1	% cups 1 cup
Extra virgin olive oil 3 tablespoons 2 tablespoons 1 tablespoon	% teaspoons 1 teaspoon	% teaspoon
Salt 1	% teaspoons 1 teaspoon	% teaspoon
Bread flour 4 cups	3	% cups 2 cups + 6 tablespoons
Bread chill weed	3 teaspoons	2 teaspoons
Yeast, accitive dry, instant or bread machine	2% teaspoons	2% teaspoons
Yeast, accitive dry, instant or bread machine	2% teaspoons	2% teaspoons

% pounds Small - 1 pound

Ingridieints Large – 2 pounds Medium – 1

Delay Start Timer - Yes

French/Italian Bread Cycle

Herbed Dill French Bread

Nutritional information per serving (1 ounce): Calories 66 (33% from fat) • carb. 99 • pro. 29 • fat 29 • sat. fat 09 • chol. Omg • sod. 14 mg • calc. 3 mg • fiber 19

Rapid rise yeast 3 teaspoons 2	% teaspoons 2 teaspoons
Vital wheat gluten (optional) 2 teaspoons 1	% teaspoons 1 teaspoon

^1/2 pounds Small - 1 pound

Ingridedents Large - 2 pounds Medium - 1

To prepare using Rapid French/Italian cycle: Select Rapid French/Italian, medium crust or crust to taste, local size. Use rapid rose yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).

Place water, olive oil, salt, honey, rosemary, bread flour, barley flour, white wheat flour, rye flour, and yeast, in order listed, in Bread pan fitted with kauding paddle. Place the bread pan in the Cuisine® Convention Bread Maker. Press Menu and select French/Italian Press Crust and select Medium (or to taste). Press Leaf and select dough sizes. Press Start to mix, kneed, rise and bake, adding halved olives when MIX-ins-signal sounds. If dressed, select Pause when pause signal sounds at end of second kneed. Remove dough and kauding paddle. Shape dough into loaf and replace in bread pan. Press Star to continue its ring and baking. Bread is done when end toes 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.

Water, 80°-90°F 1	% cups + 2 tablespoons 1	% cups	% cup + 1 tablespoon
Extra virgin olive oil 1 tablespoon 2	% teaspoons 1	% teaspoons 1	% teaspoons
Sea salt 1	% teaspoons 1	% teaspoon	% teaspoon
Honey 1 teaspoon		% teaspoon	% teaspoon
Dried rosemary 2 teaspoons	1	% teaspoons	1 teaspoon
Bread flour	2½ cups	1 % cups + 2 tablespoons	1 % cups
Barey flour	½ cup	6 tablespoons	1 % cup
Whole wheat flour	½ cup	6 tablespoons	1 % cup
Rye flour	3⁄4 cup	1⁄4 cup	2 tablespoons + 2 teaspoons
Yeast, active dry, instant or bread machine	2⁄4 teaspoons	1 % teaspoons 1	% teaspoons
Kalamata or Mgioise olives, dried, patted dry, pitted and halved before measuring	1 cup	3⁄4 cup	3⁄4 cup

% pounds Small - 1 pound

Ingridieints Large - 2 pounds Medium - 1

French/Italian Bread Cycle Delay Start Timer – Yes, but must be present to add olives

Country French Loat with Olives and Rosemary

Nutritional information per serving (1 ounce): Calories 62 (20% from fat) · cand. 119 · pro. 29 · fat 19 · sal. fat 09 · chol. 0mg · sod. 85mg · calc. 4mg · fiber 19

Ingridedents	Large – 2 pounds	Medium – 1% pounds Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons
Vital wheel gluten (optional)	2 teaspoons	1% teaspoons

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 rose).

Place water, olive oil, salt, salt, sugar, bread flour, wheat bran, and yeast, in order listed, in bread pan fitted with kanding paddle. Place the bread pan in the Canadian "Conversion Bread Maker Press Mean and select French/Italian Press Chest and select Medium (or to taste), Press Lout and select dough size. Press Dought into eat and replace in bread pan. Spankike with sesame seeds. (if you are not there at this point, omit sesame seeds from recipe – it will not be as radical) 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 com- plated, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

Custiar" Convention" Bread Maker Press Mean and select French/Italian Press Chest and select Medium (or to taste), Press Lout and select dough size. Press

Water, 80°–90°F 1	% cups 1 cup	% cup
Extra virgin olive oil 2 tablespoons 1	% tablespoons 1 tablespoon
Sea salt 2 teaspoons 1	% teaspoons 1 teaspoon
Granulated sugar 1 teaspoon	% teaspoon	% teaspoon
Bread flour	4 cups	3 cups
Wheel bran (unprocessed coarse)	% cup	% cup
Yeast, active dry, instant or bread machine	2% teaspoons	1% teaspoons 1 % teaspoons
Sesame seeds, optional	1 tablespoon	2 teaspoons 1% teaspoons

^1/2 pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

French/Italian Bread Cycle Delay Start Timer – Yes, but must be present to add sesame seeds

Rustic Italian Boat

Nutritional information per serving (1 ounce): Calories 69 (4% from fat) • carb. 14g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 123mg • calc. 3mg • tiber 0g

Ingredients Large – 2 pounds	Medium – 1	% pounds Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons
Vital wheel gluten (optional)	2 teaspoons	1% teaspoons

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).

Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisine's Convention Bread Maker Press. Menu and select French/Menhi/Joules Press Cust and select light or medium crust (to lasie). Press Leaf and select dough Size. Press Start to mix, knead, rice and bake. When said pause signals sounds, remove dough and kneading paddle if dressed, reshape dough and replace in bread pan. Presses 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. Once, bread slices are completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

Water, 80-90°F 1	% cups	1 % cups + 1 tablespoon 1 cup + 1 tablespoon
Salt 1	% teaspoons	1 % teaspoons % teaspoon
Bread flour 4 cups 3	% cups 2 cups + 6 tablespoons	2 % teaspoons
Yeast, active dry, instant or bread machine 2	% teaspoons	Yeast, active dry, instant or bread machine 2

^1/2 pounds small - 1 pound

Ingridieints Large - 2 pounds Medium - 1

Delay Start Timer - Yes

French/Italian Bread Cycle

French Bread Loat

Nutritional information per serving (1 ounce): Calories 130 (57% from fat) • carb. 11g • pro. 4g • fat 8g • sat. fat 2g • chol. 4mg • sod. 160mg • calc. 41mg • hyper 1g

Water, 80°–90°F 1	% cups 1	% cups	% cup
Waltin oil 2 tablespoons 1	% tablespoons 1 tablespoon
Granulated sugar 2 teaspoons 1	% teaspoons 1 teaspoon
Salt 2 teaspoons 1	% teaspoons 1 teaspoon
Whole wheat flour	2 cups	1% cups	1 cup
Wheel germ	% cup	% cup	3⁄4 cup
Thyme (optional)	1 tablespoon	2 teaspoons	1% teaspoons
Yeast, apple dry, instant or bread machine	2% teaspoons	1% teaspoons	3 ounces
Curvère cheese, grated (not processed cheese)	4 ounces	3 ounces	2 ounces
Walnuts	% cup	% cup	% cup
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不确定 paddle. Place the bread pan in the Cuisinean" Convention Bread Maker. Press Menu and select Whole Wheat. Press Crust and select Medium (or to two 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 siliccs 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 rose yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise). Ingredients	Large – 2 pounds	Medium – 1% pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheat gluten (optional)	2 teaspoons	1% teaspoons	1 teaspoon

% pounds Small - 1 pound
Ingridminutes Large - 2 pounds Medium - 1

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

Gruyere and Walnut Wheat Bread

Nutritional information per serving (1 ounce): Calories 8 t (14% from fat) • carb. 16g • pro. 29 g • fat 19 g • sat. fat 0g • chol. 0mg • sod. 1 t3mg • calc. 1 tmg • fiber 1g

Rapid rise yeast 3 teaspoons 2	% teaspoons 2 teaspoons
Vital wheat gluten (optional) 2 teaspoons 1	% teaspoons 1 teaspoon

^1/2 pounds Small - 1 pound

Ingridedents Large - 2 pounds Medium - 1

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 size).

When Mix-lns, tone sounds, and raisins and caraway seeds. When pauses tone sounds, dough and kneading paddle may be removed. Reshape dough and allowed to cool. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread silces best when replace in baking pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread silces best when allowed to cool.

Place the water, monasses, oil, salt, bread, four, white, wheat, flour, yee, flour, cornmeal, cocoa powder, espresso powder, yeast and vital wheat gluten, in the order listed; in the bread pan filled with the keenring paddle. Place the bread pan in the Canadian 'Convection' powder, stressor Bread Maker Press and select whole wheat. Press Crust and select light (or to taste). Press Loat and select dough size. Press Start to mix, knead, rose, and bake.

	% cup 3 tablespoons 2 tablespoons
Molasses	% cups	% cup + 3 tablespoons	% cup + 2 tablespoons
Water, 80°–90°F 1	% cups	% cup + 3 tablespoons	% cup + 2 tablespoons
Salt 1	% teaspoons 1	% teaspoons	% teaspoon
Bread flour 2	% cups 1	% + 2 tablespoons	1 % cups
Whole wheat flour	% cup	6 tablespoons	% cup
Rye flour	% cup	6 tablespoons	% cup
Cornmeal	% cup	% cup	2 tablespoons + 2 teaspoons
Unsweetened cocoa powder	2 tablespoons 1	% tablespoons 1 tablespoon
Instant espresso powder	1 teaspoon	% teaspoon	% teaspoon
Yeast, accitive dry, instant or bread machine	24 teaspoons	1% teaspoons	1 % teaspoons
Vital wheat gluten	2 tablespoons 1	% tablespoons 1 tablespoon
Raisins	% cup	% cup + 1 tablespoon	6 tablespoons
Caraway seeds	2 teaspoons	1% teaspoons	1 teaspoon

12 pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

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

Pumpernickel Raisin Bread

Nutritional information per serving (1 ounce): Calories 65 (11% from fat) • carb. 13g • pro. 39 • fat. 1g • sat. fat. 0g • chol. 1mg • sod. 100mg • calc. 1mg • fiber 2g

Ingridedents	Large – 2 pounds	Medium – 1⁄2 pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons 2	% teaspoons	2 teaspoons
Vital wheat gluten (optional)	2 teaspoons 1	% teaspoons	1 teaspoon

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).

Place ingredients, in the order listed, in the bread pan fitted with the kauding paddle. Place the bread pan in the Cuisurati Conviction Bread Maker. Press menu and select Medium (or taste). Press Loat and select dough size. Press Start to mix, kead, sine and bake. When pause signal sounds, remove dough and kauding 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 silcs best when allowed to cool.

Water, 80-90°F 1	% cups 1 cup 1 cup + 1 tablespoon			% teaspoon
Salt 1	% teaspoons 1 teaspoon			% teaspoon
Unsalted butter, 1 %-inch pieces at room temperature	% tablespoons	1	tablespoon	% tablespoon
Molasses	2		% tablespoons	1 tablespoon
Whole wheat flour	3% cups	3 cups		2% cups
Old fashioned oats	% cup + 2 tablespoons	% cup		% cup
Wheel bran	% cup + 2 tablespoons	% cup		% cup
Yeast, active dry, instant or bread machine	2% teaspoons 2	% teaspoons	% teaspoons	2 teaspoons

^1/_2 pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

Whole Wheat Cycle Delay Star Timer - Yes

Wheat Bran Bread

Nutritional information per serving (1 ounce): Calories 69 (13% from fat) · carb. 14g · pro. 2g · fat 1g · sat. fat 0g · chol. tmg · sod. 10 tmg · calc. 7 mg · fiber 2g

Ingredients Large – 2 pounds	Medium – 1	% pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheat gluten (optional)	2 teaspoons	1% teaspoons	1 teaspoon

To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat, medium crust or crust to taste, light size. Use rapid rice yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rice).

Place Ingredients, in the order listed, in the bread pan fitted with the knadging paddle. Place the bread pan in the Cuisine "Convention Bread Maker." Press finished in the Canadian Church and started to make a new design of the book from the English Book of History. When pause signals sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press starts to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool.

Water, 80-90°F 1	% cups	1 % cups 1 cup + 1 tablespoon	% tablespoon
Unsalted butter, 1	% tablespoons 1 tablespoon	% teaspoon
Salt 1	% teaspoons 1 teaspoon	% teaspoon
Honey	2% tablespoons	2	2 cups
Whole wheat flour 3 cups + 6 tablespoons 2	% cups	2 cups
Barley flower	% cup	% cup	% cup
Oats	2% tablespoons	2 tablespoons	1 % tablespoons
Flax seed	% cup	% cup	2 tablespoons
Yeast, active dry, instant or bread machine	2% teaspoons 2	% teaspoons	2 teaspoons

% pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

Whole Wheat Cycle Delay Start Timer - No

Whole Grain Whole Wheat Bread

Calories 6 t (4% from fat) • carb. 139 • pro. 29 • fat 0g • sat. fat 0g • chol. 0mg • sod. 99mg • calc. 6mg • fiber 2g

Nutritional information per serving (1 ounce):

Ingridedents	Large – 2 pounds	Medium – 1/2 pounds Small – 1 pound
Rapid rise yeast	3 teaspoons	2/3 teaspoons
Vital wheel gluten (optional)	2 teaspoons	1/3 teaspoons

To prepare using Rapid Whole Wheel cycle: Select Rapid Whole Wheel, 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 rose).

Place ingredients, in the order listed, in the broad pan fitted with the kaading paddle. Place the broad pan in the Cuisinant” Convention Bread Maker. Press Menu and select wheat. Press Crust and select medium (or to taste). Presses Leaf and select dough size. Presss Start to mix, Kead, ise and bake. When pause signal sounds, remove dough and kaading paddle if desired, reshape dough and replace in bread pan. Presss Start to continue. When cycle is completed, remove bread from machine and transter to wire rack to cool. Bread silces best when allowed to cool.

Water, 80-90.F. 1	% cups 1 cup + 1 tablespoon 1 cup
Salt	1% teaspoons 1 teaspoon	% teaspoon	1
Honey	2	% tablespoon teaspoon	1
Whole wheat flour 4 cups	3	% cups	2 cups + 6 tablespoons
Vital wheat gluten	5% teaspoons	4% teaspoons	3 teaspoons
Yeast, active dry, instant or bread machine	2% teaspoons	2% teaspoons	2 teaspoons

^1/2 pounds Small - 1 pound

Ingridieents Large - 2 pounds Medium - 1

Delay Start Timer - Yes

Whole Wheat Bread Cycle

True 100% Whole Wheat Bread

Calories 90 (30% from fat) • carb. 13g • pro. 3g • fat 3g • sat. fat 1g • chol. 2mg • sod. 85mg • calc. 21mg • fiber 2g

Nutritional information per serving (1 ounce):

Ingridminutes	Large – 2 pounds	Medium – 12 pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	23 teaspoons	2 teaspoons
Vital wheat gluten (optional)	2 teaspoons	12 teaspoons	1 teaspoon

To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat, medium crust or crust to taste, loaf size. Use rapid rose yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).

Place butternimik, salt, butter, maple syrup, bread flour, whole wheat flour, and yeast, in order listed, in the bread pan fitted with the kaedring paddle. Place the bread pan in the Cuisine! Conversion Bread Maker. Press Menin and select Whole Wheat. Press Chest and select Medium (or to taste). Press Leaf and select dough size. Press cut to mix, knead, rise and bake. When Mix-lns tone sounds, add mixed nuts and seeds. When pause signal sounds, remove dough and kaedring paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is complete, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

Salt	1	% cups 1 cup	% teaspoon	teaspoon	% teaspoon
Butternilk, 80^ - 90^ F 1	% cups 1 cup				% cup
Unsalted butter, 1%-inch pieces at room temperature	% tablespoons 1 tablespoon 1 tablespoon
Maple syrup (not pancake syrup) 1	% tablespoons 1 tablespoon 1 tablespoon
Bread flour 1	% cups 1 cup				% cup
Whole wheat flour 2	% cups	2 cups	2% teaspoons	2% teaspoons	2 teaspoons
Yeast, accitive dry, instant or bread machine	2% teaspoons	2% teaspoons			2 teaspoons
Mixed nuts and seeds (i.e. walnuts, pecans, pumpkin seeds, sunflower seeds)	1 cup	% cup			% cup

% pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

Delay Start Timer - No

Whole Wheat Bread Cycle

Nutty Whole Wheat Bread

Nutritional information per serving (1 ounce): Calories 64 (20% from fat) • carb. t1g • pro. 2g • fat 1g • sat. fat 1g • chol. zing • sod. t1zmg • calc. 7mg • fiber 1g

Ingridedents	Large – 2 pounds	Medium – 1% pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheat gluten (optional)	2 teaspoons	1% teaspoons	1 teaspoon

To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat, medium crust or crust to taste, light size. Use rapid rose yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).

Variation: Select Mix-ins and add raisins, dried cherrises or cranberries; % cup – % cup – 6 tablespoons, depending upon load size.

Place all ingredients, in the order list, in the head pan fitted with the keadining paddle. Place the head pan in the Cuisinarr "Conversion Bread Maker." Press Menu and select whole Wheat Press Crust and select Medium (or to tape), Press Leaf and select dough size. Press Start to mix, Kead, rose, when cycle back, if dressed, when pause tone sounds, remove dough and bead. Shape dough into a ball and replace in bread pan. Press Starts to continue. When cycle is completed, remove head from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

Water, 80-90°F 1	% cups	% cup + 3 tablespoons	% cup + 2 tablespoons
Plain fat-free yogurt	% cup	% cup + 3 tablespoons	% cup + 2 tablespoons
Unsalted butter, 3 tablespoons 2 tablespoons + 1 teaspoon 1 %-inch pieces at room temperature	% tablespoons	% teaspoons 1 tablespoon	% tablespoons
Brown sugar, packed 2 tablespoons 4	% teaspoons 1	% teaspoons	% teaspoon
Salt 1	% teaspoons 1	% teaspoons	% teaspoon
Bread flour 2 cups 1	% teaspoons 1	%azups	1 cup
Whole wheat flour	2 cups 1	%azups	1 cup
7-gain cereal flakes	2% cups	2 cups	1% cups
Yeast, accive dry, instant or bread machine	2% teaspoons 2 teaspoons	1	% teaspoons

^1/2 pounds Small - 1 pound

Ingridieints Large - 2 pounds Medium - 1

Whole Wheat Bread Cycle Delay Start Timer - No

Multi-Grain Cereal Wheat Bread

Nutritional information per serving (1 ounce): Calories 74 (5% from fat) · carb. 159 · pro. 39 · fat 0g · sat. fat 0g · chol. 1mg · sod. 1.15mg · calc. 2.6mg · fiber 2g

Ingridments	Large – 2 pounds	Medium – 1% pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheat gluten (optional)	2 teaspoons	1% teaspoons	1 teaspoon

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).

"Conversion Bread Maker Press ingredients, in the order of listed, in the bead pan fitted with the kneading paddle. Place the bread pan in the Cuisinat" Construction Bread Maker Press Mean sound, which is presented by a single sound, 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.

When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue.

Buttermill, 80 ^° -90 ^° F 1	% cups	1 % cups 1 cup + 1 tablespoon	% teaspoon
Salt	1 % teaspoons 1 teaspoon	% tablespoons 1 tablespoon	% teaspoon
Maple syrup (not pancake syrup) 2 tablespoons 1	% tablespoons 1 tablespoon
Whole wheat flour 4 cups 3	% cups 2 cups + 6 tablespoons	% cups 2 cups + 6 tablespoons	% teaspoon
Vital wheat gluten 1	% teaspoons 1 teaspoon	% cup	% cup
Currants	% cup	% cup	% cup
Yeast, active dry, instant or bread machine	2 % teaspoons 2	% teaspoons	2 teaspoons

^1/_2 pounds Small - 1 pound

Ingridieints Large - 2 pounds Medium - 1

Delay Start Timer - No

Whole Wheat Bread Cycle

Buttermilk Whole Wheat Bread

Nutritional information per serving (1 ounce): Calories 73 (15% from fat) · carb. 14g · pro. 2g · fat 1g · sat. fat 1g · chol. 3mg · sod. 99mg · caic. 5mg · tiber 1g

Ingridments	Large – 2 pounds	Medium – 1% pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheat gluten (optional)	2 teaspoons	1% teaspoons	1 teaspoon

To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat, medium crust or crust to taste, light size. Use rapid rice yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rice).

Place all ingredients, in the order listed, in the bread pan filled with the kneading paddle. Place the bread pan in the Cuisinant "Convention Bread Maker." Press menu and select Whole Wheel Presses Cast and select Medium (or to lattice). Presses Leaf and select dough size. Presss Start to mix, knead, rises, and bake. If casting, when pause tone sounds, remove dough and paddle. Shape dough into a ball and replace in bread pan. Press Starts to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread silicles best when allowed to cool.

Water, 80-90°F 1	% cups 1 cup + 1 tablespoon 1 cup
Salt 1	% teaspoons 1 teaspoon		% teaspoon
Unsalted butter, 2%-inch places at room temperature	% tablespoons 2 tablespoons 1		% tablespoons
Honey	2 tablespoons	1% tablespoons	1 tablespoon
Bread flour	1% cups 1 cup		% cup
Whole wheat flour	2% cups	2 cups	1% cups
Yeast, active dry, instant or bread machine	2% teaspoons 2	% teaspoons	2 teaspoons

^1/_2 pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

Whole Wheat Bread Cycle Delay Start Timer - Yes

Basic Honey Whole Wheat Bread

Nutritional information per serving (1 ounce) (made without bacon); Calories 84 (26% from fat) · carb. 129 · pro. 49 · fat 29 · sat. fat 19 · chol. 7mg · sod. 51mg · calc. 59mg · fiber 0g

Ingridedents	Large – 2 pounds	Medium – 1% pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons 2 teaspoons
Vital wheat gluten (optional)	2 teaspoons	1% teaspoons 1 teaspoon

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).

Variation: Three Cheese & Bacon Bread – When selecting Menu choices, choose Mix-ins. Add %-%-% cup cooked diced bacon when Mix-in signal sounds.

Place Ingredients, in the order listed, in the bread pan fitted with the Cuisurant Convention Bread Maker. Press Results and select Medium (or to taste). Press Loat and select dough size. Press Start to milk, kneed, rice and bake. when pause signals sounds, remove dough and kauding paddle if desired, reshape dough and replace in bread pan. Press Star to continue. Completed, remove bread from machine and transfer to wire rack to cool. Bread slivers best when allowed to cool.

Water, 80-90°F	% cup + 2 tablespoons	% cup + 1 tablespoon 7 tablespoons
Part-skim nicotta cheese	% cup 6 tablespoons	% cup
Shredded extra-sharp Cheddar cheese 1 cup (4 oz.)	% cup (3 oz.)	% cup (2 oz.)
Grated Asiago cheese	% cup (2 oz.)	% cup (1 % oz.)
Granulated sugar 2 tablespoons 4	% teaspoons 1 tablespoon
Salt 1	% teaspoons 1	% teaspoons
Tabasco or other hot sauce 1 teaspoon	% teaspoon	% teaspoon
Bread flour	4% cups	3 cups + 3 tablespoons
Yeast, accitive dry, instant or bread machine	2 teaspoons	1% teaspoons 1 teaspoon

12 pounds Small - 1 pound

Ingridieints Large - 2 pounds Medium - 1

Delay Start Timer - No White Bread Cycle

Three-Cheese Bread

Nutritional information per serving (1 ounce): Calories 68 (14% from fat) · carb. 12g · pro. 2g · fat 1g · sat fat 0g · chol. 10mg · sod. 105mg · calc. 11mg · fiber 0g

Potato cooking water, cooled to 80°-90°F	% cup	% cup + 1 tablespoon 6 tablespoons
Unsigned butter, %-inch pieces 2 tablespoons 1 tablespoon 1 tablespoon at room temperature
Egg, large, at room temperature * 1 t 1
Mashed potato (plain without milk, 1 cup butter or seasonings)	% cup	% cup
Salt 1	% teaspoons	1 teaspoon
Granulated sugar	1 teaspoon	1 teaspoon
Bread flour	4 cups	3 cups
Nonfat dry milk	2 tablespoons 1	% tablespoons
Potato starch	2 tablespoons 1	% tablespoons
Yeast, acidic dry, instant or bread machine	2% teaspoons	2% teaspoons
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinean” Convencion Bread Maker. Press Mean and select White. Press Crust and select Medium (or to taste). Press Loat and select dough size. Press Start to mix, knead, nise and bake. When pause signals sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is · Genitily and sately warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. · Complieted, remove bread from machine and transfer to wine rack to cool. Bread slices best when allowed to cool. · Facility and safety 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). · Ingridedents	Large - 2 pounds	Medium - 1% pounds
Rapid rise yeast	3 teaspoons	2% teaspoons
Vital wheat gluten (optional) 2 teaspoons	1	% teaspoons
Small - 1 pound

% pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

Delay Start Timer - No

White Bread Cycle

Potato Bread

Nutritional information per serving (1 ounce): Calories 67 (4% from fat) · carb. 13g · pro. 2g · fat. 9g · sat. fat. 9g · chol. 3mg · sod. 98mg · calc. 3mg · fiber. 1g

Ingridedents	Large – 2 pounds	Medium – 1% pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheat gluten (optional)	2 teaspoons	1% teaspoons	1 teaspoon

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 rose).

* Do not use a beer that you would not drink – it adds flavor to the bread. * When causes signal sounds, remove dough and kauding 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. Place ingredients, in the order listed, in the bread pan fitted with the kauding paddle. Place the bread pan in the Cuisinart Convention Bread Maker.

Water, 80-90°F	% cup + 2 tablespoons	1⁄2 cup 6 tablespoons
*Beer, at room temperature – may use “light”	3⁄4 cup + 2 tablespoons	1⁄2 cup 6 tablespoons
Salt 1	% teaspoons 1 teaspoon	1⁄2 teaspoon
Granulated sugar 1 tablespoon + 1 teaspoon 1 tablespoon 2	% teaspoons
Bread flour 3	% cups 3 cups	2
Yeast, active dry, instant or bread machine	2⁄4 teaspoons	2% teaspoons
Yeast, active dry, instant or bread machine	2⁄4 teaspoons	2 teaspoons

% pounds Small - 1 pound

Ingridieints Large – 2 pounds Medium – 1

White Bread Cycle Delay Start Timer - Yes

Beer Bread

Nutritional information per serving (1 ounce): Calories 8 t (22% from fat) • carb. 12 g • pro. 3 g • fat 2 g • sat. fat 1 g • chol. bmg • sod. 103 mg • calc. 41 mg • tiber 12 g

Ingridedents	Large – 2 pounds	Medium – 1% pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheat gluten (optional)	2 teaspoons	1% teaspoons	1 teaspoon

To prepare using Rapid White breadycle: 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 – sides in rose).

silces best when allowed to cool.

Place water, salt, sugar, bread flour, Italian seasoning and yeast. In order listed, in the bread pan fitted with the kiending paddle. Place the bread pan in the Canadian Convention Bread Master Menu and select white. Press Customs and select medium (or to latest). Presses Leaf and select dough size. Presses Start to milk, knead, rose and bake. When MIX-ins tone sounds, and cheese and tomatoes, when pause signal sounds, remove dough and kiending paddle if dressed, reshape dough and replace in bread pans. Press Starts to continue. When cycle is completed, remove bread from machine and transter to wire rack to cool. Bread

Water, 80 ^ -90 ^ F 1 cup	% cup + 1 tablespoon	% cup + 3 tablespoons
Salt 1 teaspoon	% teaspoon	% teaspoon
Granulated sugar 1 teaspoon	% teaspoon	% teaspoon
Bread flour 3	% cups 2	% cups 2 cups
Italian seasoning 1	% teaspoons 1 teaspoon	% teaspoon
Yeast, active dry, instant or bread machine 2	% teaspoons 2	% teaspoons
Shredded mozzarella cheese	1% cups	6 ounces
Oil-packed sun-dried tomatoes, darked and roughily chopped	% cup + 2 tablespoons	% cup

12 pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

Delay Start Timer - No White Bread Cycle

Sun-dried Tomato and Mozzarella Bread

Nutritional information per serving (1 ounce): Calories 93 (24% from fat) · carb. 14g · pro. 3g · fat 2g · sat fat 1g · chol. 12mg · sod. 25mg · cale. 22mg · fiber 1g

	% cup	% cup	% cup + 2 tablespoons
Dry white wine, at room temperature 3 tablespoons 2 tablespoons 1 tablespoon
Unsalted butter, 1⁄2-inch pieces at room temperature 1	% tablespoons 1 tablespoon		% tablespoon
Egg, large, at room temperature * 1 t
Salt 1	% teaspoons 1 teaspoon		% teaspoon
Honey	1 tablespoon	1 tablespoon	1 tablespoon
Bread flour	3% cups	3 cups + 2 tablespoons	2% cups
Yeast, active dry, instant or bread machine	2 tablespoons	7% teaspoons	1 % teaspoons
Blue cheese	% cup	% cup	% cup
Green oilives, well drained, plated dry	% cup	% cup	% cup
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	Large - 2 pounds	Medium - 1⁄2 pounds	Small - 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheat gluten (optional) 2 teaspoons		1	% teaspoons

^1/_2 pounds Small - 1 pound

Ingridedents Large - 2 pounds Medium - 1

Delay Star Timer - No White Bread Cycle

Blue Cheese and Olive Bread

Nutritional information per serving (1 ounce): Calories 96 (25% from fat) · carb. 15g · pro. 3g · fat 3g · sat. fat 0g · chol. ring · sod. 8mg · caic. 1 mg · fiber 1g

Ingridminutes	Large – 2 pounds	Medium – 1% pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheat gluten (optional)	2 teaspoons	1% teaspoons	1 teaspoon

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 rose).

Place ingredients, in the order listed, in the head pan fitted with the reading paddle. Place the head pan in the Cuisianan Convention Bread Maker. Press Menu and select White. Press Crust and select Medium (or to taste). Press loat and select dough size. Press Star to mix, knead, rise and bake. When pause signals sounds, remove dough and reading 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 silces best when allowed to cool. Completed, remove bread from machine and transfer to wire rack to cool. Bread silces best when allowed to cool.

	% cup	% cup 1 cup	% cup 2 tablespounds
Olive oil, extra virgin 3 tablespounds 2 tablespounds 1 tablespoon	% cup 3 tablespounds
Pesto 5 tablespoons	% cup 3 tablespounds
Sea salt 1 teaspoon	% teaspoon	% teaspoon	% teaspoon
Bread flour 4	% cups 3	% cups	2 % cups
Granulated sugar	1% teaspoons	1 teaspoon	1 teaspoon
Yeast, active dry, instant or bread machine	2 teaspoons	7% teaspoons	1 % teaspoons

% pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

White Bread Cycle Delay Start Timer - Yes

Pesto Bread

Nutritional information per serving (1 ounce): Calories 78 (23% from fat) · carb, 13g · pro, 2g · fat, 2g · sat, fat 0g · chol, 0mg · sod, 98mg · cale, 4mg · fiber 0g

Ingridminutes	Large – 2 pounds	Medium – 1% pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheat gluten (optional)	2 teaspoons	1% teaspoons	1 teaspoon

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 rice).

Place Ingredients, in the order listed, in the head pan fitted with the knading paddle. Place the head pan in the Cruiser Convention Bread Maker. Press Manu and notes. Press Crust and select Medium (or to taste). Press loat and select dough size. Press Start to mix, knead, rise and bake. When pause signals sounds, remove dough and kneading paddle if dasesh, reshape dough and replace in head pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread silces best when allowed to cool. When pause signals sounds, remove dough and kneading paddle if dasesh, reshape dough and replace in head pan. Press Start to continue.

Water, 80-90°F 1	% cups	% cup 1 cup
Olive oil, extra virgin 4 tablespoons 3 tablespoons 2 tablespoons	% teaspoons 1 teaspoon
Salt, sea or kosher 1	% teaspoons 1 teaspoon
Bread flour 4 cups 3 cups	2 cups
Dried rosemary	3 teaspoons	2 teaspoons
Yeast, active dry, instant or bread machine	2% teaspoons	2% teaspoons

% pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

Delay Start Timer - Yes White Bread Cycle

Rosemary Bread

Nutritional information per serving (1 ounce): Calories 87 (16% from fat) • carb. 16g • pro. 39 g • fat 2g • sat. fat 1g • chol. 3mg • sod. 107mg • calc. 17mg • fiber 1g

Ingridedents	Large – 2 pounds	Medium – 1% pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheat gluten (optional)	2 teaspoons	1% teaspoons	1 teaspoon

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 rice).

Place Ingredients, in the order listed, in the bread pan fitted with the knacking paddle. Place the bread pan in the Cuisinari' Convention Bread Maker. Press Mean and select Medium (to latest). Press Least and select dough size. Press Start to mix, kneed, rice and bake. When pause signal sounds, remove dough and knacking paddle if desired, refapse dough and replace in bread pan. Press Star to continue. When cycle is completely, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

Milk, low-fat, 80%-90% F.1	% cups 1 cup	3⁄4 cup
Unsided butter, 1⁄2-inch pieces at room temperature	2% tablespoons 2 tablespoons 1	3⁄4 tablespoons
Honey 2	% tablespoons 2 tablespoons 1	3⁄4 tablespoons
Salt 1	% teaspoons 1 teaspoon	3⁄4 teaspoon
Granola 1 cup	% cup	3⁄4 cup
Bread flour 3	% cups 3 cups 2	3⁄4 cups
Cinnamon	% teaspoon	3⁄4 teaspoon
Yeast, active dry, instant or bread machine	2% teaspoons 2	3⁄4 teaspoons

^1/2 pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

White Bread Cycle Delay Start Timer - No

Granola Bread

Nutritional information per serving (1 ounce): Calories 98 (16% from fat) · carb. 17g · pro. 3g · fat 2g · sat. fat 1g · chol. 12mg · sod. 106mg · caic. 19mg · fiber 1g

Ingridments	Largé – 2 pounds	Medium – 1% pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheel gluten (optional)	2 teaspoons	1% teaspoons	1 teaspoon

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 rose).

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

Place remaining ingredients, in the order listed, in the brand pan fitted with the keadling paddle. Place the brand pan in the Cuisurati Conviction Bread Maker. Press Meany and sheet Wille. Press Crust and seciec Medium (or to lattice). Press Leaf and seciec dough size. Press Start to mix. Kneal, rose and bake. When think. Sprinkle the cinnamon-sugar mixture evenly over the surface of the dough. Roll the dough into a tight cylinder staring with the shorter side, making sure that the ends are sealed. Place dough back into the bread pan (make sure the keadling paddle is removed) and press Start to continue. When cycle is completed, remove bread from machine and transter to wire rack to cool. Bread slicles best when allowed to cool.

In a small bowl combine the first listed granulated sugar, cinnamon, and raisins if using. Reserve.

Granulated sugar	^1/_cup	^1/_cup	^1/_cup
Cinnamon	^3/_tablespoon	^3/_tablespoon	^3/_tablespoon
Raisins (optional) 1	^3/_cups 1	^3/_cups 1	^3/_cups
Milk 1	^3/_cups 1 cup		^3/_cup
Butter, at room temperature 2	^3/_tablespoons 2 tablespoons 1		^3/_tablespoons
Egg, large, at room temperature* 1	1
Salt	1 teaspoon	1 teaspoon	^3/_teaspoon
Granulated sugar	^1/_tablespoons	1 teaspoon	1 teaspoon
Bread flour	4 cups	3 cups	2 ^3/_cups
Yeast, accitive dry, instant or bread machine	^2/_teaspoons	^2/_teaspoons	2 teaspoons

% pounds Small - 1 pound

Ingridedents Large - 2 pounds Medium - 1

Delay Start Timer - No White Bread Cycle

Cinnamon Swirl Bread

Calories 86 (13% from fat) • carb. 16g • pro. 3g • fat 1g • sat. fat 1g • chol. 2mg • sod. 109mg • calc. 18mg • fiber 1g

Nutritional information per serving (1 ounce):

Ingridments	Large – 2 pounds	Medium – 1% pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheat gluten (optional)	2 teaspoons	1% teaspoons	1 teaspoon

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 rose).

Place all ingredients in the order listed, in the bread pan filled with a kiadining paddle, place the bread pan in the Cuisurant "Convention Bread Maker. Press menu and select White, Press,Crust and select medium (or to taste), Press Loat and select dough size, Press Start to mix, knead, fine, and bake. When pause signal sounds, remove dough from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. Remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

Buttermilk, 80 ^° -90 ^° F 1	% cups 1 cup	% cup
Unsalted butter, %-inch pieces 2 tablespoons 1at room temperature	% tablespoons 1 tablespoon	% tablespoons 1 teaspoon
Salt 1	% teaspoons 1 teaspoon	% teaspoon
Maple syrup (not pancake syrup) 2 tablespoons 1	% tablespoons 1 tablespoon
Bread flour 4 cups	3 cups	2 cups
Old-fashioned oats	1 cup	% cup
Yeast, active dry, instant or bread machline	2% teaspoons	2% teaspoons

% pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

Delay Start Timer - No

White Bread Cycle

Oatmeal Bread

Nutritional information per serving (1 ounce): Calories 77 (17% from fat) · carb. 139 · pro. 29 · fat 19 · sat. fat 19 · chol. 3 mg · sod. 1 tping · calc. 1 tping · fiber 0g

Ingridments	Large – 2 pounds	Medium – 1% pounds	Small – 1 pound
Rapid rise yeast	3 teaspoons	2% teaspoons	2 teaspoons
Vital wheat gluten (optional)	2 teaspoons	1% teaspoons	1 teaspoon

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 rose).

Place all ingredients in the order listed, in the head listed, in the head fitted with the reading paddle, place the bread pan in the Cuisinant Convention Bread Maker. Press menu and select white, press Chest and select medium (or to taste), Press Leaf and select dough size, Press Start to mix, Knead, rsa, and bake, when pause signals sounds, remove dough and making 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.

Water, 80-90°F 1	% cups 1	% cups	% cup
Unsalted butter, %-inch pieces 3 tablespoons 2 tablespoons + 1 teaspoon 1at room temperature		% teaspoons 1	% teaspoons
Granulated sugar or honey 3 teaspoons 2	% teaspoons 1	% teaspoons 1	% teaspoons
Salt	1% teaspoons	1% teaspoons	% teaspoon
Bread flour	4 cups	3 cups	2 cups
Nonfat dry milk	% cup	3 tablespoons	2 tablespoons
Yeast, active dry, instant or bread machine	2 teaspoons 1	% teaspoons	1 teaspoon

% pounds Small - 1 pound

Ingridminutes Large - 2 pounds Medium - 1

Delay Star Timer - Yes White Bread Cycle

Basic White Bread-Machine Bread

Last-Minute Cinnamon Raisin Yogurt Bread 89

Tips and Hints 84 / Last-Minute White Loaf 85 / Last-Minute "Pesto"Loat 86 / Salsa and Cheese Last-Minute Loaf 87 / Last-Minute Corn Loaf 88 /

Last-Minute Loaves

Cranberry Sauce 79 / "Beried" Applesauce 79 / Tomato Chuney 80 / Tat Pink Grapfruit Margalade 80 / Peach, Mango, Papaya and Apricot Jam 81 / Strawberry Rhubard Jam 81 / Pear and Ginger Preserves 82 / Blueberry Lime Jam 82 / Plum Cassis Jam 83 / Cherry Bounce Jam 83

Bread 78

Challah Loat 72 / Panetone Loat 73 / Rich Raisin Loat 74 / Stollen Loat 75 / Sally Lumn Bread 76 / "Apple Pie" Bread 77 / "Chocolate Chip Cookie"

Sweet Breads Cycle

Artisan Loat 70 / Seminola Loat 71

Rusitic Baguette 65 / Artisan Focaccia/Pizza 66 / Buttermilk Whole Wheel Walnut Boulevard 67 / Cranberry Pistachio Boulevard 69 / Hazelnut and Apricot

Artisan Dough Cycle

Dough 63 / Apricot Cheese Danish Brand 64

60 / Cinnamon Swirl Rolls 61 / Cream Cheese Frosting 62 / Basic Sweet Cheese Knots 58 / Onion Rye Rolls 59 / Peanut Butter and Chocolate Rolls

Breadsticks 51 / Sweet Potato Cloverheat Rolls 52 / Malasses Whole Wheat Rolls with Curranets and Pecans 53 / Pizza Dough 54 / Herb Focacia 55 / Soft Petzelis 56 / Whole Wheat Kalamata Bread 57 / Garlic, Herb, and

French Bread Baguettes 49 / Bread-Machine Broche 50 / Cheddar

Dough/Pizza Dough Cycle

Cheesy Gluten-Free Loat 43 / Gluten-Free Apple, Cheddar, Walnut Bread 44 / Gluten-Free Hazelbud Bread 45 / Gluten-Free Molasses Walnut Bread 46 / Gluten-Free Nut and Seed Bread 47 / Gluten-Free Rye Bread 48

Gluinen-Free Cycle

41 / Lower-Carb Bacon and Cheese Bread 42

Cinnamon Bread 39 / Low-Carb Molasses Bread 40 / Low-Carb Seed Bread

Nulty Low-Carb Bread 37 / Low-Carb Buttermilk Bread 38 / Low-Carb

Low-Carb Cycle

Chocolate Tea Leaf 35 / Zucchini Bread 36

Lemon Poppy Seed Bread 33 / Pumpkin Walnut Bread 34 / Sour Cream

Banana Walnut Loaf 30 / Carrot Cake Bread 31 / Date Nut Bread 32 /

Quick Bread/Cake Cycle

Golden Raisins 29

French Bread 27 / Pignoli Bread 28 / Seminola Bread with Fennel and French Bread 27 / Pignoli Bread 28 / Seminola Bread with Fennel and French Bread 24 / Herbed Dill French Bread 26 / Parmesan Peppercom and Rosemary 24 / Herbed Dill French Bread 26 / Parmesan Peppercom

French/Italian/Rapid French/Italian Bread Cycle

Walnut Wheat Bread 21

Basic Honey Whole Wheat Bread 12 / Buttermilk Whole Wheat Bread 13 / Multi-Grain Cereal Wheat Bread 14 / Nutty Whole Wheat Bread 15 / True 100% Whole Wheat Bread 16 / Whole Grain Whole Wheat Bread 17 / Wheel Brain Bread 18 / Pumpemicelis Raisin Bread 19 / Guyère and

whole wheat/Rapid whole wheat Bread Cycle

Beer Bread 9 / Potato Bread 10 / Three-Cheese Bread 11

Basic White Bread-Machine Bread 1 / Oatmeal Bread 2 / Cinnamon Swir Bread 3 / Carolina Bread 4 / Rosemary Bread 5 / Pesto Bread 6 / Blue Cheese and Olive Bread 7 / Sun-Dred Tomato and Mozzella Bread 8 / Basic White Bread-Machine Bread 1 / Oatmeal Bread 2 / Cinnamon Swir

White/Rapid White Bread Cycle

as well as a variety of other breads, doughs and jams.

Well do the rest! We've included recipes for our Low-Carb and Gluten-Free menu options.

Your new Cuisineart Convention Bread Maker makes it easy – it will make historics 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 tabulous recipes you want to try, or use a family favorite. Then just add ingredients and select a menu option, crust color and loaf size.

whenever you want it!

Get ready to enjoy warm, fresh, homemade bread

Cuiyintai CONVECTION BREAD MAKER Cuiyintai® warm fresh bread whenever you want it! from abalone recipes to spicy flavors

Reverse Side

Booklet

instruction

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

Recipe Booklet

Version no: IB-5859B

Fold Size:229*152MM 118 pages white wire-O

Material(Cover):157gsm Matt art paper with gloss varnishing in cover page

(Inside):120gsm Gloss art paper

Coating:gloss varnishing in cover page

Color(Cover):4C+0

(Inside):1C+1C

Date:2011-6-23 Co-ordinator:Astor

ZhongshanColorCo.,Ltd.Description

PDF version:100615 manual

ZhongshanColorCo.,Ltd. Code: Operator: huang

Color series: Non

Remark: