CBK200WS IB-6394(0,0)B

9/7/05

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

Instruction Booklet

Reverse Side

CONVECTION BREAD MAKER

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

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Contents
White/Rapid White Bread Cycle Basic White Bread-Machine Bread 1 / Oatmeal Bread 2 / Cinnamon Swirl Bread 3 / Granola Bread 4 / Rosemary Bread 5/ Pesto Bread 6/ Blue Cheese and Olive Bread 7/ Sun-Dried Tomato and Mozzarella Bread 8 / Beer Bread 9 / Potato Bread 10 / Three-Cheese Bread 11 Whole Wheat/Rapid Whole Wheat Bread Cycle Basic Honey Whole Wheat Bread 12 / Buttermilk Whole Wheat Bread 13 / Multi-Grain Cereal Wheat Bread 14 / Nutty Whole Wheat Bread 15 / True 100% Whole Wheat Bread 16 / Whole Grain Whole Wheat Bread 17 / Wheat Bran Bread 18 / Pumpernickel Raisin Bread 19 / Gruyre and Walnut Wheat Bread 21 French/Italian/Rapid French/Italian Bread Cycle French Bread Loaf 22 / Rustic Italian Loaf 23 / Country French with Olives and Rosemary 24 / Herbed Dill French Bread 26 / Parmesan Peppercorn French Bread 27 / Pignoli Bread 28 / Seminola Bread with Fennel and Golden Raisins 29 Quick Bread/Cake Cycle Banana Walnut Loaf 30 / Carrot Cake Bread 31 / Date Nut Bread 32 / Lemon Poppy Seed Bread 33 / Pumpkin Walnut Bread 34 / Sour Cream Chocolate Tea Loaf 35 / Zucchini Bread 36 Low-Carb Cycle Nutty Low-Carb Bread 37 / Low-Carb Buttermilk Bread 38 / Low-Carb Cinnamon Bread 39 / Low-Carb Molasses Bread 40 / Low-Carb Seed Bread 41 / Lower-Carb Bacon and Cheese Bread 42 Gluten-Free Cycle Cheesy Gluten-Free Loaf 43 / Gluten-Free Apple, Cheddar, Walnut Bread 44 / Gluten-Free Hazelnut Bread 45 / Gluten-Free Molasses Walnut Bread 46 / Gluten-Free Nut and Seed Bread 47 / Gluten-Free Rye Bread 48 Dough/Pizza Dough Cycle French Bread Baguettes 49 / Bread-Machine Brioche 50 / Cheddar Breadsticks 51 / Sweet Potato Cloverleaf Rolls 52 / Molasses Whole Wheat Rolls with Currants and Pecans 53 / Pizza Dough 54 / Herb Focaccia 55 / Soft Pretzels 56 / Whole Wheat Kalamata Bread 57 / Garlic, Herb, and Cheese Knots 58 / Onion Rye Rolls 59 / Peanut Butter and Chocolate Rolls 60 / Cinnamon Swirl Rolls 61 / Cream Cheese Frosting 62 / Basic Sweet Dough 63 / Apricot Cheese Danish Braid 64 Artisan Dough Cycle Rustic Baguette 65 / Artisan Focaccia/Pizza 66 / Buttermilk Whole Wheat Walnut Boule 67 /Cranberry Pistachio Boule 69 / Hazelnut and Apricot Artisan Loaf 70 / Seminola Loaf 71 Sweet Breads Cycle Challah Loaf 72 / Panettone Loaf 73 / Rich Raisin Loaf 74 / Stollen Loaf 75 / Sally Lunn Bread 76 / Apple Pie Bread 77 / Chocolate Chip Cookie Bread 78 Jams, Sauces, Chutneys Cranberry Sauce 79 / Berried Applesauce 79 / Tomato Chutney 80 / Tart Pink Grapefruit Marmalade 80 / Peach, Mango, Papaya and Apricot Jam 81 / Strawberry Rhubarb Jam 81 / Pear and Ginger Preserves 82 / Blueberry Lime Jam 82 / Plum Cassis Jam 83 / Cherry Bounce Jam 83 Last-Minute Loaves Tips and Hints 84 / Last-Minute White Loaf 85 / Last-Minute Pesto Loaf 86 / Salsa and Cheese Last-Minute Loaf 87 / Last-Minute Corn Loaf 88 / Last-Minute Cinnamon Raisin Yogurt Bread 89

Nutritional information per serving (1 ounce): Calories 67 (4% from fat) carb. 13g pro. 2g fat 0g sat. fat 0g chol. 0mg sod. 98mg calc. 3mg fiber 1g

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Potato Bread
Potato cooking water, cooled to 80 90F Unsalted butter, 12 -inch pieces at room temperature Egg, large, at room temperature * Mashed potato (plain without milk, butter or seasonings) Salt Granulated sugar Bread flour Nonfat dry milk Potato starch Yeast, active dry, instant or bread machine
6 tablespoons 1 tablespoon 1

2 cup + 1 tablespoon

2 tablespoons cup 112 teaspoons 1 teaspoon 4 cups 2 tablespoons 2 tablespoons teaspoons

1 tablespoon 1

2 cup 4 teaspoon 2 teaspoon
1 teaspoon 1 teaspoon 3 cups 112 tablespoons 112 tablespoons teaspoons
214 cups 1 tablespoon + 1 teaspoon 1 tablespoon + 1 teaspoon 2 teaspoons
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and select White. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
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

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Three-Cheese Bread
Water, 80 90F Part-skim ricotta cheese Shredded extra-sharp Cheddar cheese Grated Asiago cheese Granulated sugar Salt Tabasco or other hot sauce Bread flour Yeast, active dry, instant or bread machine

7 tablespoons

4 cup + 2 tablespoons 2 cup 2 cup (2 oz.)
3 cup + 1 tablespoon 4 cup (3 oz.) 3 cup (112 oz.)

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).
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 fiber 0g

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Rustic Italian Loaf
French/Italian Bread Cycle Delay Start Timer Yes, but must be present to add sesame seeds
Water, 80 90F Extra virgin olive oil Sea salt Granulated sugar Bread flour Wheat bran (unprocessed coarse) Yeast, active dry, instant or bread machine Sesame seeds, optional
1 cup 112 tablespoons 112 teaspoons
2 tablespoons 2 teaspoons 1 teaspoon 4 cups

1 tablespoon 1 teaspoon

2 teaspoon 4 cup
212 teaspoons 1 tablespoon
134 teaspoons 2 teaspoons
114 teaspoons 112 teaspoons
Place water, olive oil, salt, sugar, bread flour, wheat bran, and yeast, in order listed, in bread pan fitted with kneading paddle. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and select French/Italian. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix/knead, rise and bake. If desired, select Pause when pause signal sounds at end of second knead. Remove dough and kneading paddle. Shape dough into loaf and replace in bread pan. Sprinkle with sesame seeds. (If you are not there at this point, omit sesame seeds from recipe it will not be as traditional, but will still be very good.) Press Start to continue rising and baking. Bread is done when end tone sounds and switches to Warm. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.
To prepare using Rapid French/Italian cycle: Select Rapid French/Italian, medium crust, loaf size. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional aids in rise).
Nutritional information per serving (1 ounce): Calories 62 (20% from fat ) carb. 11g pro. 2g fat 1g sat. fat 0g chol. 0mg sod. 85mg calc. 4mg fiber 1g

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Country French Loaf with Olives and Rosemary
French/Italian Bread Cycle Delay Start Timer Yes, but must be present to add olives
Water, 80 90F Extra virgin olive oil Sea salt Honey Dried rosemary Bread flour Barley flour Whole wheat flour Rye flour Yeast, active dry, instant or bread machine Kalamata or Nioise olives, drained, patted dry, pitted and halved before measuring

cups + 2 tablespoons

4 cup + 1 tablespoon 4 teaspoon 2 teaspoon
1 tablespoon 112 teaspoons 1 teaspoon 2 teaspoons cups
214 teaspoons 118 teaspoons
teaspoons cups + 2 tablespoons 6 tablespoons 6 tablespoons

1 teaspoon 114 cups

2 tablespoons + 2 teaspoons 118 teaspoons

214 teaspoons 1 cup

134 teaspoons
Place water, olive oil, salt, honey, rosemary, bread flour, barley flour, whole wheat flour, rye flour, and yeast, in order listed, in Bread pan fitted with kneading paddle. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and select French/Italian. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake, adding halved olives when Mix-ins signal sounds. If desired, select Pause when pause signal sounds at end of second knead. Remove dough and kneading paddle. Shape dough into loaf and replace in bread pan. Press Start to continue rising and baking. Bread is done when end tone sounds and switches to Warm. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

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Nutritional information per serving (1 ounce): Calories 66 (33% from fat) carb. 9g pro. 2g fat 2g sat. fat 0g chol. 0mg sod. 114mg calc. 3mg fiber 1g

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Herbed Dill French Bread
Water, 80 90F Extra virgin olive oil Salt Bread flour Dried dill weed Yeast, active dry, instant or bread machine

1 cup 1 tablespoon

3 tablespoons teaspoons
2 tablespoons 1 teaspoon 314 cups 2 teaspoons 214 teaspoons
2 cups + 6 tablespoons 112 teaspoons 2 teaspoons
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and Select French/Italian. Press Crust and select Medium. Press Start to mix, knead, rise and bake. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.
Nutritional information per serving (1 ounce): Calories 78 (17% from fat) carb. 14g pro. 2g fat 1g sat. fat 0g chol. 0mg sod. 99mg calc. 5mg fiber 1g

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Parmesan Peppercorn French Bread
French/Italian Bread Cycle Delay Start Timer - Not recommended
Water, 80 90F Olive oil Salt Bread flour Grated Parmesan cheese Freshly ground black pepper Yeast, active dry, instant or bread machine
1 cup 3 tablespoons 1 teaspoon 3 cups
4 cup 4 teaspoon 3 cup 3 teaspoon
4 tablespoons 114 teaspoons 334 cups

214 tablespoons

3 cup 3 teaspoon

2 cup 2 teaspoon

Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and select French/Italian. Press Crust and select Light or Medium. Press Loaf and select dough size. Press Start to mix, knead, rise and bake. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

3 teaspoons 1 teaspoons

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

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Banana Walnut Loaf
Quick Bread/Cake Cycle Delay Start Timer - No
Buttermilk, 80 90F Unsalted butter, 2 -inch pieces at room temperature

2 cup 3 cup

3 cup + 1 tablespoon 2 cup

4 cup 3 cup

Eggs, large, at room temperature * Pure vanilla extract Mashed bananas Salt Granulated sugar Unbleached all-purpose flour Baking powder Baking soda Chopped walnuts
2 eggs 112 teaspoons 112 cups 1 teaspoon cups
2 eggs 1 teaspoon 114 cups

1 egg 1 teaspoon 1 cup

2 teaspoon 3 cup 2 teaspoon 4 teaspoon 2 cup

1 cup 2 cups

223 cups 1 teaspoon teaspoons

113 cups

1 teaspoon
Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in Cuisinart Convection Bread Maker. Press Menu and select Quick Bread/Cake. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix and bake. After batter has mixed for 4 minutes, stir sides and bottom of bread pan with rubber scraper to ensure complete mixing. Allow to continue mixing. When tone sounds, press Pause and remove kneading paddle if desired. Press Start to continue baking. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. If not serving after cooling, wrap in plastic wrap to maintain freshness when completely cooled.
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
Nutritional information per serving (1 ounce): Calories 146 (40% from fat) carb. 20g pro. 2g fat 7g sat. fat 3g chol. 24mg sod. 141mg calc. 13mg fiber 1g

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Carrot Cake Bread

Quick Bread/Cake Cycle

Vegetable oil Eggs, large, at room temperature * Granulated sugar Brown sugar, packed Crushed pineapple with juices (from can) All-purpose flour Baking powder Baking soda Salt Unsweetened cocoa powder Cinnamon Freshly grated carrots Chopped pecans or walnuts Golden raisins Vanilla extract

6 tablespoons 2

3 tablespoons 1

3 cup 3 cup 3 cup

2 cup 4 cup 4 cup
2 tablespoons + 2 teaspoons 2 tablespoons + 2 teaspoons

cups teaspoons

cups 1 teaspoon
2 cup + 13 cup 4 teaspoon 8 teaspoon 8 teaspoon 4 teaspoon 2 teaspoon 3 cup 4 cup 4 cup 4 teaspoon

4 teaspoon 4 teaspoon

4 teaspoon 4 teaspoon 4 teaspoon 3 cup 3 cup 2 teaspoon
teaspoons 1 teaspoon cups

2 cup 2 cup 2 teaspoon

Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in Cuisinart Convection Bread Maker. Press menu and select Quick Bread/Cake. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix and bake. After batter has mixed for 4 minutes, stir sides and bottom of bread pan with rubber scraper to ensure complete mixing. Allow to continue mixing. When tone sounds, press Pause and remove kneading paddle if desired. Press Start to continue baking. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. If not serving after cooling, wrap in plastic wrap to maintain freshness when completely cooled. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

Nutritional information per serving (1 ounce): Calories 109 (33% from fat) carb. 14g pro. 2g fat 4g sat. fat 1g chol. 27mg sod. 96mg calc. 17mg fiber 1g

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Sour Cream Chocolate Tea Loaf
Quick Bread/Cake Cycle Delay Start Timer No
Milk, lowfat Sour cream Eggs, large, at room temperature * Granulated sugar Brown sugar, packed Unbleached all-purpose flour Baking powder Baking soda Salt Vanilla extract Chocolate chips Chopped walnuts Dried tart cherries

4 cup 3 cup 4 cup 2 cup

2 cup + 1 tablespoon 2 cup 2 cup 3 cup
4 cup 4 cup + 2 tablespoons 2 teaspoon 4 teaspoon 4 teaspoon 2 teaspoon 3 cup 4 cup
4 teaspoon 2 teaspoon 2 teaspoon 4 teaspoon 2 cup 3 cup 4 cup
2 teaspoon 2 teaspoon 3 cup 2 cup 3 cup
Nutritional information per serving (1 ounce): Calories 110 (29% from fat) carb. 18g pro. 2g fat 4g sat. fat 1g chol. 16mg sod. 72mg calc. 21mg fiber 1g

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

3 cup 4 cup 3 cup

1 cup 2

3 tablespoons cups

2 tablespoons 1 cup + 2 tablespoons

2 cups 1 teaspoon

4 teaspoon 4 teaspoon 4 teaspoon 2 teaspoon 2 teaspoon 3 cup 3 cup
2 teaspoon 4 teaspoon 2 teaspoon 4 teaspoon 4 teaspoon 4 cup 2 cup
2 teaspoon 2 teaspoon 2 teaspoon 2 cup 2 cup
Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in Cuisinart Convection Bread Maker. Press Menu and Select Quick Bread/Cake. Press Loaf and select dough size. Press Start to mix and bake. After batter has mixed for 4 minutes, stir sides and bottom of bread pan with rubber scraper to ensure complete mixing. Allow to continue mixing. When tone sounds, press Pause and remove kneading paddle if desired. Press Start to continue baking. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. If not serving after cooling, wrap in plastic wrap to maintain freshness when completely cooled. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

112 cups 2 tablespoons tablespoons
3 tablespoons tablespoons 1 teaspoon 112 teaspoons 2 cups 1 cup

1 teaspoon 112 cups

2 cup 4 cup 4 cup 4 teaspoon 3 cup + 2 tablespoons 3 cup + 2 tablespoons 4 cup
2 tablespoons 2 tablespoons 2 teaspoons

2 teaspoon 4 cup 4 cup

Add the milk, oil, eggs, honey and cider vinegar to the bread pan fitted with the kneading paddle. Stir the remaining ingredients together, except for the yeast, in a separate mixing bowl to incorporate and then add to the bread pan. Add yeast to the bread pan last. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and select Gluten Free. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake. While the dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
Nutritional information per serving (1 ounce): Calories 113 (27% from fat) carb. 17g pro. 4g fat 4g sat. fat 1g chol. 23mg sod. 153mg calc. 62mg fiber 1g

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Gluten-Free Apple, Cheddar, Walnut Bread
Lowfat milk, 80 90F Unsalted butter, 2 - inch pieces at room temperature
1 cup + 1 tablespoon 112 tablespoons 112 tablespoons 2
2 tablespoons 2 tablespoons 2
Honey Eggs, large, at room temperature * Cider vinegar Salt Brown rice flour Potato starch Tapioca flour Quinoa flour Garfava flour Shredded Cheddar cheese Chopped dried apples Chopped walnuts Xanthan gum Gelatin Yeast, active dry, instant or bread machine

teaspoons 112 cups

1 teaspoon 1 cup + 1 tablespoon
2 tablespoons 2 tablespoons
3 cup 3 cup 3 cup 2 teaspoon
4 cup 4 cup 4 cup 2 teaspoon
Add the milk, butter, honey, eggs and cider vinegar to the bread pan fitted with the kneading paddle. Stir the remaining ingredients together, except for the yeast, in a separate mixing bowl to incorporate and then add to the bread pan. Add yeast to the bread pan last. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and select Gluten Free. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press start to mix, knead, rise and bake. While the dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

Nutritional information per serving (1 ounce): Calories 158 (35% from fat) carb. 22g pro. 4g fat 6g sat. fat 3g chol. 41mg sod. 39mg calc. 17mg fiber 1g

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Artisan Dough Cycle
When using the Artisan Dough cycle, please remember that for this cycle, the liquids and other ingredients should be cool. Follow the temperature recommendations of the recipe. It is also important that the unit not be in a sunny, warm place while the Artisan Dough cycle is being used. The idea is to have long, cool rises to develop the flavors and texture of the dough.

Rustic Baguette

Water, 60 70F Extra virgin olive oil Sea salt Granulated sugar Bread flour Whole wheat flour Rye flour Yeast, active dry, instant or bread machine

About 112 pounds dough

1 cup 1 tablespoon 112 teaspoons 1 teaspoon 3 cups
2 tablespoons 2 teaspoons
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is completed remove dough from pan and transfer to a well-floured surface. Punch to deflate and let rest 10 minutes before continuing. Preheat oven to 425F. Divide dough into 2 equal pieces. Roll out into long cylindrical baguette shape. Place on baking sheet lined with parchment, cover with plastic and allow to rest for about 30 minutes. Slash the baguettes diagonally 3 times evenly across the top of the loaf. If desired, dust with additional bread flour. Bake in preheated oven until golden and even, about 25 to 30 minutes. Bread will sound hollow when tapped. Remove from pan and transfer to wire rack to cool. Bread slices best when allowed to cool.
Nutritional information per serving (1 ounce): Calories 76 (11% from fat) carb. 14g pro. 2g fat 1g sat. fat 0g chol. 0mg sod. 147mg calc. 4mg fiber 1g

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Artisan Focaccia/Pizza
Water, 60 70F Sea salt Honey Bread flour Semolina flour Yeast, active dry, instant or bread machine
112 cups 212 teaspoons 2 teaspoons 312 cups
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is complete, remove dough from pan and transfer to a well-floured surface. Punch to deflate and let rest 10 minutes before continuing. Follow the similar recipes in the Dough/Pizza Dough section for preparation of focaccia.

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.
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 handle 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, 8 nonstick 7. Kneading paddle: Removable, nonstick paddle 8. Baking chamber 9. Heating element 3 (not shown) 10. Power cord (not shown) 11. Measuring Spoon 12. Measuring Cup

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. 1013 Measuring Ingredients. 13 Loading Ingredients into the Bread Pan. 13 Measurement/Conversion Chart. 13 Cleaning and Care. 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 CuisinartTM Convection Bread Maker makes it easy, and even lets you program your baking for some breads up to 12 hours in advance. Decide which of our fabulous recipes you want to try, or use a family favorite.

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.
Menu The CuisinartTM Convection Bread Maker offers 16 different menu cycles. Press the Menu button to scroll through and select a cycle. The numbers on the LCD will correspond with the numbers on the control panel. Please see list of program options on pages 67 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 67 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.

Knead 4 0SEC 0SEC 0SEC 0SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC
Rise 3 0MIN 0MIN 0MIN 0MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN
Bake 55M 54M 60M 64M 42M 53M 64M 62M 66M 70M 65M 72M 74M 42M 53M 64M 62M 66M 70M 65M 72M 74M 73M 97M 118M 75M 99M 120M 77M 101M 122M 73M 82M
Total 2:44 2:43 2:49 2:53 3:12 3:23 3:34 3:32 3:36 3:40 3:35 3:42 3:44 2:36 2:47 2:58 2:56 3:00 3:04 2:59 3:06 3:08 1:21 1:45 2:06 1:23 1:47 2:08 1:25 1:49 2:10 2:59 3:08

Keep Warm 60

AUDIBLE TONES* Mix-ins Remove Paddle 2:25 1:41 2:24 1:40 2:30 1:46 2:34 1:50 2:53 1:37 3:04 1:48 3:15 1:59 3:13 1:57 3:17 2:01 3:21 2:05 3:16 2:00 3:23 2:07 3:25 2:09 2:17 1:37 2:28 1:48 2:39 1:59 2:37 1:57 2:41 2:01 2:45 2:05 2:40 2:00 2:47 2:07 2:49 2:09 N/A 1:13 N/A 1:37 N/A 1:58 N/A 1:15 N/A 1:39 N/A 2:00 N/A 1:17 N/A 1:41 N/A 2:02 N/A 2:28 N/A 2:37
*Audible tones will sound at specified time listed in chart above as a reminder to add Mix-ins or remove paddle. 11

Crust Medium Dark

Gluten Free

Light Medium Dark

10 Dough/Pizza Dough
Artisan Dough Sweet Breads

N/A Light

13 Rapid Sweet Breads
Size 1.5LB 2.0LB 1.5LB 2.0LB 1.5LB 2.0LB 1.5LB 2.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB N/A 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB 1.0LB 1.5LB 2.0LB
Preheat 3MIN 3MIN 3MIN 3MIN 8MIN 8MIN 8MIN 8MIN 8MIN 8MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN
Knead 1 4MIN 4MIN 4MIN 4MIN 4MIN 4MIN 4MIN 4MIN 4MIN 4MIN 3MIN 3MIN 3MIN 5MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 0MIN
Knead 2 9MIN 9MIN 9MIN 9MIN 19MIN 19MIN 19MIN 19MIN 19MIN 19MIN 24MIN 27MIN 32MIN 35MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 15MIN
Rise 1 15MIN 15MIN 15MIN 15MIN 48MIN 48MIN 48MIN 48MIN 48MIN 48MIN 58MIN 60MIN 65MIN 70MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 0MIN

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.
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 90F). 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, its a good idea to start with fresh ingredients. Fresh flour and fresh yeast are critical. See troubleshooting section (pages 1617) to learn more.
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.
MEASUREMENT/CONVERSION CHART
112 teaspoons 3 teaspoons
= 12 tablespoon = 1 tablespoon = teaspoons

8 tablespoons

12 tablespoons = 34 cup 16 tablespoons = 1 cup

2 tablespoon

2 tablespoons 4 tablespoons

= 18 cup = 14 cup

= 14 cup + 2 tablespoons = 12 cup + 2 tablespoons = 34 cup + 2 tablespoons

8 cup 8 cup

5 tablespoons + 1 teaspoon = 3 cup

CLEANING INSTRUCTIONS

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.

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 112-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 112-pound bread machine loaf is: 3 cups bread flour, cups liquid, 1 teaspoon salt, 1 teaspoon sugar, 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 112 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, 112 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 18 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.

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 12 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 12 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 12 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.

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 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.
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 (-20C) 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.

Nutritional information per serving (1 ounce): Calories 93 (24% from fat) carb. 14g pro. 3g fat 2g sat. fat 1g chol. 12mg sod. 254mg calc. 22mg fiber 1g

Page 12

Sun-dried Tomato and Mozzarella Bread
Water, 80 90F Salt Granulated sugar Bread flour Italian seasoning Yeast, active dry, instant or bread machine Shredded mozzarella cheese Oil-packed sun-dried tomatoes, drained and roughly chopped
1 cup 1 teaspoon 1 teaspoon cups
3 cup + 1 tablespoon 4 teaspoon 4 teaspoon
2 cup + 3 tablespoons 4 teaspoon 2 teaspoon 4 teaspoon
cups 1 teaspoon teaspoons

2 cups

114 teaspoons teaspoons
2 teaspoons 4 ounces 3 tablespoons

114 cups

6 ounces

4 cup + 2 tablespoons

Place water, salt, sugar, bread flour, Italian seasoning and yeast, in order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and select White. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake. When Mix-ins tone sounds, add cheese and tomatoes. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.
Nutritional information per serving (1 ounce): Calories 81 (22% from fat) carb. 12g pro. 3g fat 2g sat. fat 1g chol. 6mg sod. 103mg calc. 41mg fiber 12g

Page 13

Beer Bread
Water, 80 90F *Beer, at room temperature may use light Salt Granulated sugar Bread flour Yeast, active dry, instant or bread machine
6 tablespoons 6 tablespoons
2 cup + 2 tablespoons 2 cup + 2 tablespoons
teaspoons 1 tablespoon + 1 teaspoon 334 cups 214 teaspoons
1 teaspoon 1 tablespoon 3 cups 214 teaspoons
212 teaspoons 214 cups 2 teaspoons
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and select White. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. * Do not use a beer that you would not drink it adds flavor to the bread.

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).
Nutritional information per serving (1 ounce) (made without bacon): Calories 84 (26% from fat) carb. 12g pro. 4g fat 2g sat. fat 1g chol. 7mg sod. 51mg calc. 59mg fiber 0g

Page 16

Basic Honey Whole Wheat Bread
Whole Wheat Bread Cycle Delay Start Timer - Yes

Water, 80 90F Salt

1 cup + 1 tablespoon 1 teaspoon 2 tablespoons 112 tablespoons 1 cup 2 cups 214 teaspoons
114 teaspoons tablespoons
Unsalted butter, 2 - inch pieces at room temperature
112 tablespoons 1 tablespoon
Honey Bread flour Whole wheat flour Yeast, active dry, instant or bread machine

2 tablespoons cups

212 cups 214 teaspoons

112 cups 2 teaspoons

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and select Whole Wheat. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise, and bake. If desired, when pause tone sounds, remove dough and paddle. Shape dough into a ball and replace in bread pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.
To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat, medium crust or crust to taste, loaf size. Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional aids in rise).
Nutritional information per serving (1 ounce): Calories 73 (15% from fat) carb. 14g pro. 2g fat 1g sat. fat 1g chol. 3mg sod. 99mg calc. 5mg fiber 1g

Page 17

Buttermilk Whole Wheat Bread
Whole Wheat Bread Cycle Delay Start Timer - No
Buttermilk, 80 90F Salt Maple syrup (not pancake syrup) Whole wheat flour Vital wheat gluten Currants Yeast, active dry, instant or bread machine

1 cup + 1 tablespoon

114 teaspoons 2 tablespoons 4 cups 114 teaspoons

1 teaspoon tablespoons

1 tablespoon 2 cups + 6 tablespoons

314 cups 1 teaspoon

Water, 80 90F Olive oil Salt Bread flour Grated Parmesan cheese Freshly ground black pepper Yeast, active dry, instant or bread machine
1 cup 3 tablespoons 1 teaspoon 3 cups
4 cup 4 teaspoon 3 cup 3 teaspoon
4 tablespoons 114 teaspoons 334 cups

214 tablespoons

3 cup 3 teaspoon

2 cup 2 teaspoon

Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and select French/Italian. Press Crust and select Light or Medium. Press Loaf and select dough size. Press Start to mix, knead, rise and bake. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.
Nutritional information per serving (1 ounce): Calories 78 (23% from fat) carb. 13g pro. 2g fat 2g sat. fat 0g chol. 0mg sod. 98mg calc. 3mg fiber 1g

Page 32

Pignoli Bread
French/Italian Cycle Delay Start Timer - Yes
Water, 80 90F Extra virgin olive oil Sea salt Bread flour Semolina flour Pignoli/pine nuts Yeast, active dry, instant or bread machine
3 tablespoons + 2 teaspoons teaspoons
2 cups + 6 tablespoons 3 tablespoons

4 cup 2 cup

Place water, oil, salt, bread flour, semolina flour, and yeast, in order listed, in bread pan fitted with kneading paddle. Press Menu and select French/Italian. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix/knead, rise and bake, adding pignoli/pine nuts when Mix-ins signal sounds. If desired, select Pause when pause signal sounds at end of second knead. Remove dough and kneading paddle. Shape dough into loaf and replace in bread pan. Press Start to continue rising and baking. Bread is done when end tone sounds and unit switches to Warm. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.
Nutritional information per serving (1 ounce): Calories 101 (32% from fat) carb. 14g pro. 3g fat 4g sat. fat 1g chol. 0mg sod. 98mg calc. 4mg fiber 1g

Nutritional information per serving (1 ounce): Calories 107 (34% from fat) carb. 17g pro. 1g fat 4g sat. fat 0g chol. 13mg sod. 46mg calc. 11mg fiber 1g

Page 36

Date Nut Bread
Chopped dates Unsalted butter, 1 2-inch pieces at room temperature Boiling water Granulated sugar All-purpose flour Baking soda Baking powder Salt Pure vanilla extract Chopped walnuts

3 tablespoons

cups 1 teaspoon 1 teaspoon
113 cups 1 teaspoon 1 teaspoon

2 teaspoon 3 cup

Nutritional information per serving (1 ounce): Calories 106 ( 26% from fat) carb. 19g pro. 2g fat 3g sat. fat 1g chol. 4mg sod. 157mg calc. 6mg fiber 1g

Page 37

Lemon Poppy Seed Bread
Buttermilk (bring to room temperature) Fresh lemon juice Lemon zest Butter, melted and cooled Eggs, large, at room temperature * Pure vanilla extract Granulated sugar All-purpose flour Poppy seeds Baking powder

4 cup 4 cup 2 cup

3 tablespoons 2 teaspoons

teaspoon 112 cups cups

teaspoon 1 cup cups

teaspoon

114 cups 1 teaspoon 114 teaspoons

1 teaspoon teaspoons

Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in Cuisinart Convection Bread Maker. Press Menu and select Quick Bread/Cake. Press Crust and select Medium or Dark crust. Press Loaf and select dough size. Press Start to mix and bake. After batter has mixed for 4 minutes, stir sides and bottom of bread pan with rubber scraper to ensure complete mixing. Allow to continue mixing. When tone sounds, press Pause and remove kneading paddle if desired. Press Start to continue baking. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. If not serving after cooling, wrap in plastic wrap to maintain freshness when completely cooled. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
Nutritional information per serving (1 ounce): Calories 111 (30% from fat) carb. 18g pro. 2g fat 4g sat. fat 2g chol. 35mg sod. 48mg calc. 20mg fiber 0g

Page 38

Pumpkin Walnut Bread
Oil Canned pumpkin Eggs, large, at room temperature * Brown sugar, packed Unbleached all-purpose flour Ground cinnamon Allspice Nutmeg Salt Baking powder Walnuts Dried cranberries
1 cup cup 214 cups 1 teaspoon

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

123 cups

1 cup + 2 tablespoons

2 teaspoon 4 teaspoon

Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in Cuisinart Convection Bread Maker. Press Menu and select Quick Bread/Cake. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix and bake. After batter has mixed for 4 minutes, stir sides and bottom of bread pan with rubber scraper to ensure complete mixing. Allow to continue mixing. When tone sounds, press Pause and remove kneading paddle if desired. Press Start to continue baking. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. If not serving after cooling, wrap in plastic wrap to maintain freshness when completely cooled. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
Nutritional information per serving (1 ounce): Calories 109 (33% from fat) carb. 14g pro. 2g fat 4g sat. fat 1g chol. 27mg sod. 96mg calc. 17mg fiber 1g

Page 39

Sour Cream Chocolate Tea Loaf
Quick Bread/Cake Cycle Delay Start Timer No
Milk, lowfat Sour cream Eggs, large, at room temperature * Granulated sugar Brown sugar, packed Unbleached all-purpose flour Baking powder Baking soda Salt Vanilla extract Chocolate chips Chopped walnuts Dried tart cherries

4 cup 3 cup 4 cup 2 cup

2 cup + 1 tablespoon 2 cup 2 cup 3 cup
4 cup 4 cup + 2 tablespoons 2 teaspoon 4 teaspoon 4 teaspoon 2 teaspoon 3 cup 4 cup
4 teaspoon 2 teaspoon 2 teaspoon 4 teaspoon 2 cup 3 cup 4 cup
2 teaspoon 2 teaspoon 3 cup 2 cup 3 cup
Nutritional information per serving (1 ounce): Calories 110 (29% from fat) carb. 18g pro. 2g fat 4g sat. fat 1g chol. 16mg sod. 72mg calc. 21mg fiber 1g

Page 40

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

3 cup 4 cup 3 cup

1 cup 2

3 tablespoons cups

2 tablespoons 1 cup + 2 tablespoons

2 cups 1 teaspoon

4 teaspoon 4 teaspoon 4 teaspoon 2 teaspoon 2 teaspoon 3 cup 3 cup
2 teaspoon 4 teaspoon 2 teaspoon 4 teaspoon 4 teaspoon 4 cup 2 cup
2 teaspoon 2 teaspoon 2 teaspoon 2 cup 2 cup
Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in Cuisinart Convection Bread Maker. Press Menu and Select Quick Bread/Cake. Press Loaf and select dough size. Press Start to mix and bake. After batter has mixed for 4 minutes, stir sides and bottom of bread pan with rubber scraper to ensure complete mixing. Allow to continue mixing. When tone sounds, press Pause and remove kneading paddle if desired. Press Start to continue baking. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. If not serving after cooling, wrap in plastic wrap to maintain freshness when completely cooled. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

Nutritional information per serving (1 ounce): Calories 125 (41% from fat) carb. 10g pro. 9g fat 6g sat. fat 3g chol. 13mg sod. 159mg calc. 95mg fiber 2g

Page 47

Cheesy Gluten-Free Loaf
Gluten-Free Cycle Delay Start Timer - No
Lowfat milk, 80 90F Olive oil Eggs, large, at room temperature * Honey Cider vinegar Salt Brown rice flour Potato starch Tapioca flour Garfava flour Quinoa flour Xanthan gum Gelatin Shredded provolone cheese Shredded mozzarella cheese Grated Parmesan cheese Yeast, active dry, instant or bread machine
112 cups 2 tablespoons tablespoons
3 tablespoons tablespoons 1 teaspoon 112 teaspoons 2 cups 1 cup

1 teaspoon 112 cups

2 cup 4 cup 4 cup 4 teaspoon 3 cup + 2 tablespoons 3 cup + 2 tablespoons 4 cup
2 tablespoons 2 tablespoons 2 teaspoons

2 teaspoon 4 cup 4 cup

Add the milk, oil, eggs, honey and cider vinegar to the bread pan fitted with the kneading paddle. Stir the remaining ingredients together, except for the yeast, in a separate mixing bowl to incorporate and then add to the bread pan. Add yeast to the bread pan last. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and select Gluten Free. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake. While the dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
Nutritional information per serving (1 ounce): Calories 113 (27% from fat) carb. 17g pro. 4g fat 4g sat. fat 1g chol. 23mg sod. 153mg calc. 62mg fiber 1g

Page 48

Gluten-Free Apple, Cheddar, Walnut Bread
Lowfat milk, 80 90F Unsalted butter, 2 - inch pieces at room temperature
1 cup + 1 tablespoon 112 tablespoons 112 tablespoons 2
2 tablespoons 2 tablespoons 2
Honey Eggs, large, at room temperature * Cider vinegar Salt Brown rice flour Potato starch Tapioca flour Quinoa flour Garfava flour Shredded Cheddar cheese Chopped dried apples Chopped walnuts Xanthan gum Gelatin Yeast, active dry, instant or bread machine

teaspoons 112 cups

Nutritional information per serving (1 ounce): Calories 117 (24% from fat) carb. 20g pro. 2g fat 3g sat. fat 1g chol. 14mg sod. 158mg calc. 23mg fiber 1g

Page 50

Gluten-Free Molasses Walnut Bread
Lowfat milk, 80 90F Unsalted butter, 12 -inch pieces at room temperature Molasses Eggs, large, at room temperature * Cider vinegar Salt Garfava flour Tapioca flour Sorghum flour Cornstarch Potato starch Chopped walnuts Xanthan gum Gelatin Yeast, active dry, instant or bread machine
134 cups 4 tablespoons 4 tablespoons teaspoon 2 teaspoons cups
113 cups 3 tablespoons 3 tablespoons 1

112 teaspoons 1 cup

4 cup 2 cup 2 cup + 1 tablespoon 2 cup + 1 tablespoon

3 cup 4 cups 4 cup 4 cup

teaspoons 114 teaspoons 214 teaspoons
Place the milk, butter, molasses, eggs and cider vinegar in the bread pan fitted with the kneading paddle. Stir the remaining ingredients together, except for the yeast, in a separate mixing bowl to incorporate and then add to the bread pan. Add the yeast to the bread pan last. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu button and Select Gluten Free. Select dough size. Press Start to mix, knead, rise and bake. While the dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
Nutritional information per serving (1 ounce): Calories 98 (33% from fat) carb. 15g pro. 3g fat 4g sat. fat 1g chol. 14mg sod. 161mg calc. 45mg fiber 2g

Page 51

Gluten-Free Nut and Seed Bread
Lowfat milk, 80 90F Unsalted butter, 12 -inch pieces at room temperature Molasses Eggs, large, at room temperature * Cider vinegar Salt Garfava flour Tapioca flour Sorghum flour Cornstarch Potato starch Mixed chopped nuts + seeds (walnuts, pecans, sunflower seeds, pumpkin seeds) Currants Xanthan gum Gelatin Yeast, active dry, instant or bread machine
4 tablespoons 4 tablespoons teaspoon 2 teaspoons 113 cups 1 cup
3 cup 4 cups 4 cup 4 cup 4 cup
2 tablespoons 2 teaspoons 1 teaspoon 214 teaspoons
teaspoons 114 teaspoons teaspoons
Add the milk, butter, molasses, eggs and cider vinegar to the bread pan fitted with the kneading paddle. Stir the remaining ingredients together, except for the yeast, in a separate mixing bowl to incorporate and then add to the bread pan. Add the yeast to the bread pan last. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and select Gluten Free. Select dough size. Press Start to mix, knead, rise and bake. While the dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

Place the water, salt, brown sugar, bread flour and yeast (do not add the second amount of water or the baking soda) in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is completed, remove dough from machine and transfer to a floured surface. Divide dough into equal pieces according to the specific recipe size. Roll each ball into a thin rope. Twist dough into a pretzel shape and place on a baking sheet lined with parchment paper. Cover with plastic and allow pretzels to rest for about 20 to 30 minutes. Place 2 inches of water in a wide 512 quart saut pan and bring to a boil. Preheat oven to 425F. Place the 2 cups of water and baking soda in a small bowl, stir and reserve. Once pretzels have rested and water comes to a boil, carefully slide pretzels into the boiling water one at a time, flipping each after 112 minutes. Boil for 3 minutes total. Allow pretzels to drain on a wire cooling rack. Dip each pretzel into the stirred baking soda solution and place back on parchment-lined baking sheet. Bake in the oven until dark and golden, approximately 15 to 20 minutes. When pretzels are finished, transfer to a wire cooling rack.
Nutritional information per 2-ounce pretzel: Calories 141 (4% from fat) carb. 28g pro. 5g fat 1g sat. fat 0g chol. 0mg sod. 939mg calc. 8mg fiber 1g

Page 61

Whole Wheat Kalamata Bread
Milk, 80 90F Water, 80 90F Olive oil Salt Granulated sugar Whole wheat flour Bread flour Kalamata olives, pitted and chopped Herbes de Provence Yeast, active dry, instant or bread machine
6 tablespoons 412 tablespoons 1 tablespoon
712 tablespoons tablespoons 1 teaspoon 1 tablespoon + 1 teaspoon 2 cups 2 cups
6 tablespoons 1 tablespoon
1 tablespoon cups 112 cups
2 teaspoons 1 cup 114 cups 6 tablespoons
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and Select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is completed, remove dough from machine and transfer to a lightly floured surface. Preheat oven to 350F. Divide the dough into the number of pieces that the recipe size indicates. Roll each piece into an oval and place on a baking sheet lined with parchment paper and cover with plastic. Allow to rest for about 30 minutes until the rolls have about doubled in size. Once rolls have doubled, cut 2 small slashes across each roll with a serrated knife. Dust with whole wheat flour and bake in preheated oven for about 20 to 25 minutes, until they are a dark golden. Once finished, transfer rolls to a wire cooling rack. Note: This recipe can also be shaped into large oval loaves. Follow the same directions for the rolls but shape the dough into one large oval-shaped loaf. If you are using the 2-lb. recipe, divide the dough into two equal pieces and shape each loaf. Place on baking sheet lined with parchment and wrap the loaf/loaves in plastic. Allow to rest for 30 minutes, until the loaf has doubled in size. When loaf is ready, slash the top diagonally 3 times across the top. Bake in preheated 350F oven for approximately 25 to 30 minutes until it is dark golden and sounds hollow when rapped on the bottom. Once finished, remove from pan and transfer to wire rack to cool. Bread slices best when allowed to cool.

Nutritional information per serving (one roll): Calories 219 (34% from fat) carb. 31g pro. 5g fat 8g sat. fat 3g chol. 1mg sod. 80mg calc. 27mg fiber 3g

Page 65

Cinnamon Swirl Rolls
Dough/Pizza Dough Cycle Delay Start Timer No (contains raw eggs and fresh milk)
Lowfat milk, warmed to 80 90F Eggs, large, at room temperature * Unsalted butter, cut in 12 -inch pieces, at room temperature Granulated sugar Salt Vanilla extract Bread flour Cornstarch Yeast, active dry, instant or bread machine
pounds dough = 24 cinnamon swirl rolls
4 cup 2 teaspoon 4 teaspoon 3 cup
1 teaspoon 112 teaspoons 4 cups

118 teaspoons 3 cups

118 teaspoons

Filling

Brown sugar, packed Granulated sugar Cinnamon Butter, unsalted, melted
3 tablespoons 1 tablespoon + 212 teaspoons 3 tablespoons
2 tablespoons 1 tablespoon + 1 teaspoon 2 tablespoons
212 tablespoons 4 tablespoons

Page 66

Place the milk, eggs, unsalted butter, granulated sugar, salt, vanilla, flour, cornstarch, and yeast in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart Convection Bread Maker. Select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is completed remove dough and punch to deflate. For large and medium recipes, divide into 2 equal portions. Let rest 10 minutes. Place the filling ingredients in a small bowl and stir with a whisk until well blended; reserve. Lightly coat 2 ten-inch round/2 nine-inch round/1 ten-inch round cake pan(s) with cooking spray and reserve. Roll the dough out into rectangles 12 inches wide and 12-inch thick. Brush each rectangle with melted butter to within one inch of one long side and to the ends of the other 3 sides, and sprinkle evenly with sugar/cinnamon mixture. Roll as for a jelly roll, ending with the unbuttered side. Pinch along long side to seal. Cut with a serrated knife into 12/9/6 equal portions. Arrange in prepared pans, cover with plastic wrap, and let rise 35 to 40 minutes. Preheat oven to 350F. Bake for 25 to 30 minutes, until puffed with golden tops, and hollow-sounding when tapped. Combine frosting ingredients and stir with a whisk until smooth (this may also be done in a food processor fitted with the metal s blade, or with a hand mixer). Let cool 20 to 25 minutes before frosting. Spread or drizzle cream cheese frosting to taste.

2 Pounds

113 cups 3 tablespoons 2 tablespoons 2 teaspoons 134 cups 134 cups 214 teaspoons
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is completed remove dough from pan and transfer to a well-floured surface. Punch to deflate and let rest 10 minutes before continuing. Line a baking sheet with parchment paper or a nonstick baking liner and dust with cornmeal. Shape dough into a round. With the dough cupped in your hands, roll, seamed edges down, on the counter until the underside is smooth. Flatten into a round, 10 inches in diameter. Cover with plastic wrap and let rise until doubled in size, about 60 minutes. Fifteen minutes before baking, preheat oven to 425F. Dust dough round with flour and cut a cross approximately 3 inches long in the top of the loaf, cutting about 14 inch into the loaf. Place in the hot oven and bake for 15 minutes. Reduce oven temperature to 375F. Bake for an additional 20 minutes, until the bread is a rich brown, and sounds hollow when tapped. When finished, remove from pan and transfer to wire rack to cool. Bread slices best when allowed to cool.
Nutritional information per serving (1 ounce): Calories 87 (28% from fat) carb. 12g pro. 2g fat 3g sat. fat 0g chol. 0mg sod. 148mg calc. 10mg fiber 1g

Page 74

Hazelnut and Apricot Artisan Loaf
Water, 60 70F Sea salt Honey Bread flour Whole wheat flour Barley flour Yeast, active dry, or instant Hazelnuts Dried apricots, chopped

About 2 pounds dough

112 cups 2 teaspoons 1 tablespoon 218 cups

2 cup 2 cup 2 cup 3 cup

Place all the water, sea salt, honey, bread flour, whole wheat flour, barley flour, and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is completed remove dough from pan and transfer to a well-floured surface. Punch to deflate and let rest 10 minutes before continuing. Preheat oven to 425F. Roll the dough into a rectangle that is approximately 16x12 inches. Sprinkle the hazelnuts and apricots evenly along the surface of the dough. Roll dough into a cylindrical shape that is 3 inches wide. Pinch the ends to shape the loaf. Place on baking sheet lined with parchment, cover with plastic and let it rest for about 30 minutes. Slash the loaf diagonally 4 to 5 times along the top of the loaf and dust lightly with flour. Bake in preheated oven until golden and even, about 25 to 30 minutes. When finished, remove from pan and transfer to wire rack to cool. Bread slices best when allowed to cool.

Nutritional information per service (1 ounce): Calories 65 (18% from fat) carb. 12g pro. 2g fat 1g sat. fat 0g chol. 0mg sod. 148mg calc. 7mg fiber 1g

Page 75

Semolina Loaf
Water, 60 70F Olive oil Sea salt Granulated sugar Bread flour Semolina flour Vital wheat gluten Yeast, active dry, or instant
2 cups 3 tablespoons 112 teaspoons 4 teaspoons 2 cups 2 cups 4 teaspoons 2 teaspoons
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is completed remove dough from pan and transfer to a well-floured surface. Punch to deflate and let it rest 10 minutes before continuing. Preheat oven to 425F. Divide dough into 2 equal pieces. Shape each piece into a round. With the dough cupped in your hands, roll, seamed edges down, on the counter until the underside is smooth. Place on prepared baking trays lined with parchment paper and cover with plastic wrap and let rest for 30 to 40 minutes, until the loaf has doubled in size. When ready to bake, dust dough round with flour and cut a cross approximately 3 inches long in the top of the loaf, cutting about 14 -inch into the loaf. Bake in preheated oven for 25 to 30 minutes, until it is golden brown and sounds hollow when tapped. When finished, remove from pan and transfer to wire rack to cool. Bread slices best when allowed to cool.
Nutritional information per serving (1 ounce): Calories 83 (17% from fat) carb. 14g pro. 3g fat 2g sat. fat 0g chol. 0mg sod. 147mg calc. 3mg fiber 1g

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Challah Loaf
Sweet Breads Cycle Delay Start Timer No
Water Unsalted butter, - inch pieces at room temperature Eggs, large, at room temperature * Salt Granulated sugar Bread flour Yeast, active dry, instant or bread machine
2 cup + 2 tablespoons 4 cup

3 cup + 2 tablespoons

4 teaspoons
teaspoon 3 tablespoons 3 cups 214 teaspoons
3 tablespoons + 2 teaspoons cups 214 teaspoons
2 tablespoons + 1 teaspoon 214 cups 2 teaspoons
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. * Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

Place the cherries, sugar, Kirschwasser, lemon juice, pectin, and allspice in a medium bowl. Stir to combine. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Jam. Press Start. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle. Transfer Cherry Bounce Jam to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks.
Nutritional information per serving (1 tablespoon): Calories 33 (3% from fat) carb. 8g pro. 0g fat 0g sat. fat 0g chol. 0mg sod. 2mg calc. 2mg fiber 0g
Nutritional information per serving (1 tablespoon): Calories 27 (1% from fat) carb. 6g pro. 0g fat 0g sat. fat 0g chol. 0mg sod. 3mg calc. 3mg fiber 0g

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Tips and Hints for Last-Minute Loaves
When making Last-Minute Loaves it is important to remember a few things: These breads are best consumed within 2 hours after preparing. Allow the bread to cool before cutting to allow the structure to develop properly. Or allow to remain in the Bread Maker for the 60-Minute Keep Warm cycle before serving. ` When preparing these loaves, bring all solid ingredients to room temperature and liquids to 100F. It is necessary to use rapid rise yeast when making Last-Minute Loaves do not substitute instant or bread machine yeast for the rapid rise yeast. The texture and rise of the bread is greatly improved by adding vital wheat gluten to the mixture in a pinch it can be left out, but keep it on hand for Last-Minute Loaves. For a more classic/traditional bread, any of the following recipes may be made on the White cycle use instant or bread machine yeast, reduce the amount of yeast used to 2 teaspoons, 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 enhance the rising.

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Last-Minute White Loaf
Water, 100F Vegetable oil or melted unsalted butter Salt Sugar Bread flour Vital wheat gluten Rapid rise yeast
118 cups 214 teaspoons 112 teaspoons 112 teaspoons 3 cups 112 teaspoons 3 teaspoons
1 tablespoon 2 teaspoons 2 teaspoons 4 cups 2 teaspoons 4 teaspoons
Place all ingredients, in order listed, in bread pan fitted with kneading paddle. Place the bread pan in the Cuisinart Convection Bread Maker. Press Menu and select Last Minute Loaf. Press Start to mix, knead, rise and bake. Remove from bread pan when done and allow to cool for 1 hour or allow to remain in bread maker for 60-Minute Keep Warm Cycle before serving.

412 teaspoons 412 teaspoons 118 teaspoons
Nutritional information per serving (1 ounce) Calories 85 (12% from fat) carb. 16g pro. 3g fat 1g sat. fat 1g chol. 2mg sod. 116mg calc. 20mg fiber 1g

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