CBK-200 Convection Bread Maker

Product Information

Specifications

• Product Name: CuisinartTM Convection Bread Maker
• Model Number: CBK-200
• Intended Use: Household use only

Product Usage Instructions

1. Safety Precautions

Before using the CuisinartTM Convection Bread Maker, please read
and follow all safety precautions:

1. Read all instructions, product labels, and warnings before
   using the bread maker.

2. Do not touch hot surfaces; always use oven mitts when handling
   hot materials. Allow metal parts to cool before cleaning.

3. Unplug the bread maker from the wall outlet when not in use or
   before cleaning. Allow it to cool down before assembling or
   disassembling.

4. Avoid immersing the appliance or plugs in water or other
   liquids to protect against the risk of electrical shock.

5. Always supervise the use of the bread maker when children or
   incapacitated persons are around.

6. Do not let anything rest on the power cord and avoid plugging
   it where people may trip over it. Unplug the bread maker before
   leaving for a trip or long excursion.

7. If the cord is frayed, damaged, or the appliance malfunctions,
   do not use it. Take it to an authorized service facility for
   examination and repair.

8. Avoid contact with moving parts and do not use attachments not
   recommended by the manufacturer.

9. Use the bread maker indoors only and keep it away from hot
   surfaces, such as gas or electric burners or heated ovens.

10. Do not place any flammable objects on the hot surface of the
    bread maker.

11. Ensure the bread maker is placed at least 2 inches away from
    walls or other objects.

12. Use the bread maker only for its intended purpose.

13. When plugging or unplugging the bread maker, avoid touching the
    plug blades with your fingers.

14. If using an extension cord, make sure it is a grounding-type
    3-wire cord and arrange it so that it does not drape over the
    counter or tabletop where it can be pulled by children or tripped
    over accidentally.

15. Operate the bread maker on a separate electrical circuit from
    other appliances to avoid overload.

2. Usage Instructions

Follow these steps to use the CuisinartTM Convection Bread
Maker:

1. Place the bread maker on a stable and flat surface.

2. Ensure the power cord is not in contact with any hot
   surfaces.

3. Plug the bread maker into a power outlet.

4. Add the ingredients according to your desired bread recipe.
   Refer to the recipe booklet for various bread recipes.

5. Select the desired bread type and crust color using the control
   panel.

6. Press the Start/Stop button to begin the bread-making
   process.

7. The bread maker will mix, knead, rise, and bake the bread
   automatically. You can monitor the progress through the viewing
   window.

8. Once the bread is ready, the bread maker will sound an audible
   alert. Carefully remove the bread pan using oven mitts.

9. Allow the bread to cool before slicing and serving.

10. After use, unplug the bread maker and clean it according to the
    cleaning instructions in the user manual.

Frequently Asked Questions (FAQ)

Q: Can I use the bread maker outdoors?

A: No, the bread maker is designed for indoor use only.

Q: How far should I place the bread maker from other

objects?

A: It is recommended to place the bread maker at least 2 inches
away from walls or any other objects to ensure proper
ventilation.

Q: Can I use the bread maker for commercial purposes?

A: No, the bread maker is intended for household use only.

Q: What should I do if the power cord is damaged?

A: Do not use the bread maker if the power cord is frayed or
damaged. Take it to an authorized service facility for examination
and repair.

Q: How do I clean the bread maker?

A: Refer to the cleaning instructions in the user manual for
detailed information on how to clean the bread maker properly.

INSTRUCTION BOOKLET

Recipe Booklet
Reverse Side

CuisinartTM Convection Bread Maker

CBK-200

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

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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 1­3 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

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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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10­13 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 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.

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

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8. Baking chamber

9. Heating element

(not shown)

10. Power cord

(not shown)

11. Measuring Spoon

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12. Measuring Cup

13. BPA free (not shown) All

parts that come into contact

with food are BPA free.

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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 CuisinartTM Convection Bread Maker for the first time, remove all protective paper and wrapping. Wipe housing with a damp cloth to remove any dust from the warehouse or shipping. Wash inside of lid with sponge or damp cloth.
CONTROL PANEL
Display Window ­ Indicates your menu selection, current baking cycle, loaf size, crust color and baking time.
Delay Start Timer ­ The CuisinartTM Convection Bread Maker allows you t o 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 Mixins feature automatically defaults to on except for Low Carb, Quick Breads, Gluten Free and Last Minute Loaf.
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 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.
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.

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Please refer to the measuring and loading ingredients sections (page 13) for instructions.
3. Insert the bread pan back into the baking chamber. Press firmly so that the bread pan fits securely within the two brackets.
4. Close the lid and connect power cord to standard electrical outlet.
5. Choose Menu option. Press Menu and scroll through the 16 menu cycles until you reach your preferred cycle. The corresponding menu number will be indicated on the LCD screen. Please note: You will need to scroll through the list again if you pass your preferred cycle.
6. Select Crust color ­ Press Crust to choose your preferred crust: Light, Medium or Dark. The CuisinartTM 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.
7. Select Loaf Size ­ Press Loaf to choose your preferred dough size: 1, 1.5 or 2 LB. The CuisinartTM Convection Bread Maker will automatically default to a 2 LB loaf size.
Please note: the Loaf control feature will not operate for all menu options, such as Jam and Bake Only cycles. Gluten-free and Low-Carb settings do not offer 1-pound setting. If you choose an invalid option, you will hear an error beep.
See a full list of Program Options (page 6).
8. Mix-ins feature ­ There are some wonderful recipes for fruit and nut breads, olive loaf, cheese bread, and so on, which require mix-in ingredients such as fruit and nuts, to be added after basic ingredients are kneaded.

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.
9. 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 14­15) for important advice on using this feature.
The CuisinartTM Convection Bread Maker gives you the convenient option of choosing the exact time your bread will be fresh and warm and ready to eat! Your bread maker has a delay setting up to 12 hours. The time you set relates to the finish-time of baking the loaf. Simply set the Delay Start Timer the number of hours ahead that you want the loaf to finish. Press the + or ­ buttons to set time for completion up to 12 hours later. Press to increase or decrease time by 10-minute increments or hold either button down for continuous movement.
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.
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10. Press Start to begin baking process. An indicator arrow on the LCD will indicate the current function: Preheat, Knead, Rise, Bake, Keep Warm.
The 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).
11. Remove paddle signal: For your convenience, there will be an audible signal before the last rise cycle, indicating the point at which the mixing/kneading is complete, and the paddle can be removed (to avoid a small hole in the bottom of your baked loaf).
Signal consists of a series of three sets of 6 quick beeps each.
If you want to remove the paddle at this time, or remove and re-shape the dough before replacing in bread pan, press Pause. Using oven mitts, open the lid and remove the bread pan by the handles. Close lid. The bread machine will pause for 15 minutes before automatically resuming.
Take the dough from pan and remove paddle. Form dough into a neat ball and replace in 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.)
12. When the baking cycle is complete the end bake signal will sound. The bread display window will indicate unit is in Warm cycle and time will read 00:00.

Using oven mitts, open the lid and remove the bread pan by the handle. Please note: If you do not Stop the machine and remove your bread, the bread maker will automatically switch to its keep warm feature. Your bread will be kept warm for 60 minutes to prevent your loaf from 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. 13. Remove bread from pan ­ Using oven mitts, grab the bottom of the bread pan, move handle aside, and shake until the bread is released. For best results, allow the loaf to cool on a wire rack for 20 to 30 minutes prior to cutting.
Please note: Be sure to remove the kneading paddle from the finished loaf. Caution: the kneading paddle will be extremely hot.
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.

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

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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/lowercarb 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 49­64 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!

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Note: During jam cycle, tones will sound at 5 minutes and 10 minutes into program, as a recommendation to clear sides of the pan with a spatula.
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 CuisinartTM Convection Bread Maker will regulate the baking time and temperature according to the individual recipe.
Convection feature ­ A fan circulates air throughout baking cycles for better overall browning and crispier crust. The convection feature runs during Bake Only and Keep Warm only.

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).

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-TIMETABLE FOR THE CUISINARTTM CONVECTION BREAD MAKER

AUDIBLE TONES*

NO.

Cycle

Crust

1

White

Light

Medium

Dark

2 Rapid White

Light

Medium

Dark

3 Whole Wheat

Light

Medium

Dark

4 Rapid Whole Wheat Light

Medium

Size Preheat 1.0LB 0MIN 1.5LB 0MIN 2.0LB 0MIN 1.0LB 0MIN 1.5LB 0MIN 2.0LB 0MIN 1.0LB 0MIN 1.5LB 0MIN 2.0LB 0MIN 1.0LB 0MIN 1.5LB 0MIN 2.0LB 0MIN 1.0LB 0MIN 1.5LB 0MIN 2.0LB 0MIN 1.0LB 0MIN 1.5LB 0MIN 2.0LB 0MIN 1.0LB 30MIN 1.5LB 30MIN 2.0LB 30MIN 1.0LB 30MIN 1.5LB 30MIN 2.0LB 30MIN 1.0LB 30MIN 1.5LB 30MIN 2.0LB 30MIN 1.0LB 5MIN 1.5LB 5MIN 2.0LB 5MIN 1.0LB 5MIN 1.5LB 5MIN

Knead 1 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN 3MIN

Knead 2 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN

Rise 1 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 80MIN 80MIN 80MIN 80MIN 80MIN 80MIN 80MIN 80MIN 80MIN 30MIN 30MIN 30MIN 30MIN 30MIN

Knead 3 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC

Rise 2 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN 25MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 46MIN 46MIN 46MIN 46MIN 46MIN

Knead 4 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 0SEC 0SEC 0SEC 0SEC 0SEC

Rise 3 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 46MIN 46MIN 46MIN 46MIN 46MIN 46MIN 46MIN 46MIN 46MIN 0MIN 0MIN 0MIN 0MIN 0MIN

Bake Total Keep Warm

37M 2:57

60

40M 3:00

60

43M 3:03

60

45M 3:05

60

50M 3:10

60

55M 3:15

60

60M 3:20

60

65M 3:25

60

70M 3:30

60

37M 2:32

60

40M 2:35

60

43M 2:38

60

45M 2:40

60

50M 2:45

60

55M 2:50

60

60M 2:55

60

65M 3:00

60

70M 3:05

60

40M 4:15

60

44M 4:19

60

48M 4:23

60

45M 4:20

60

50M 4:25

60

55M 4:30

60

54M 4:29

60

60M 4:35

60

64M 4:39

60

40M 2:29

60

44M 2:33

60

48M 2:37

60

45M 2:34

60

50M 2:39

60

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

Remove Paddle 1:32 1:35 1:38 1:40 1:45 1:50 1:55 2:00 2:05 1:32 1:35 1:38 1:40 1:45 1:50 1:55 2:00 2:05 1:26 1:30 1:34 1:31 1:36 1:41 1:40 1:46 1:50 1:26 1:30 1:34 1:31 1:36

*Audible tones will sound at specified time listed in chart above as a reminder to add Mix-ins or remove paddle. 10

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NO.

Cycle

Crust

Dark

5 French/Italian

Light

Medium

Dark

6 Rapid French/Italian Light

Medium

Dark

7 Quick Bread/Cake Light

Medium

Dark

8

Low Carb

Light

11

Size Preheat Knead 1 Knead 2 2.0LB 5MIN 3MIN 25MIN 1.0LB 5MIN 3MIN 25MIN 1.5LB 5MIN 3MIN 25MIN 2.0LB 5MIN 3MIN 25MIN 1.0LB 0MIN 3MIN 30MIN 1.5LB 0MIN 3MIN 30MIN 2.0LB 0MIN 3MIN 30MIN 1.0LB 0MIN 3MIN 30MIN 1.5LB 0MIN 3MIN 30MIN 2.0LB 0MIN 3MIN 30MIN 1.0LB 0MIN 3MIN 30MIN 1.5LB 0MIN 3MIN 30MIN 2.0LB 0MIN 3MIN 30MIN 1.0LB 0MIN 3MIN 30MIN 1.5LB 0MIN 3MIN 30MIN 2.0LB 0MIN 3MIN 30MIN 1.0LB 0MIN 3MIN 30MIN 1.5LB 0MIN 3MIN 30MIN 2.0LB 0MIN 3MIN 30MIN 1.0LB 0MIN 3MIN 30MIN 1.5LB 0MIN 3MIN 30MIN 2.0LB 0MIN 3MIN 30MIN 1.0LB 0MIN 3MIN 5MIN 1.5LB 0MIN 3MIN 5MIN 2.0LB 0MIN 3MIN 5MIN 1.0LB 0MIN 3MIN 5MIN 1.5LB 0MIN 3MIN 5MIN 2.0LB 0MIN 3MIN 5MIN 1.0LB 0MIN 3MIN 5MIN 1.5LB 0MIN 3MIN 5MIN 2.0LB 0MIN 3MIN 5MIN 1.5LB 3MIN 4MIN 9MIN 2.0LB 3MIN 4MIN 9MIN

Rise 1 30MIN 30MIN 30MIN 30MIN 32MIN 32MIN 32MIN 32MIN 32MIN 32MIN 32MIN 32MIN 32MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 26MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 15MIN 15MIN

Knead 3 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 10SEC 10SEC

AUDIBLE TONES*

Rise 2 46MIN 46MIN 46MIN 46MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 30MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 75MIN 75MIN

Knead 4 0SEC 0SEC 0SEC 0SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC

Rise 3 0MIN 0MIN 0MIN 0MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 55MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN 0MIN

Bake Total Keep Warm

55M 2:44

60

54M 2:43

60

60M 2:49

60

64M 2:53

60

42M 3:12

60

53M 3:23

60

64M 3:34

60

62M 3:32

60

66M 3:36

60

70M 3:40

60

65M 3:35

60

72M 3:42

60

74M 3:44

60

42M 2:36

60

53M 2:47

60

64M 2:58

60

62M 2:56

60

66M 3:00

60

70M 3:04

60

65M 2:59

60

72M 3:06

60

74M 3:08

60

73M 1:21

22

97M 1:45

22

118M 2:06

22

75M 1:23

22

99M 1:47

22

120M 2:08

22

77M 1:25

22

101M 1:49

22

122M 2:10

22

73M 2:59

60

82M 3:08

60

Mix-ins 2:25 2:24 2:30 2:34 2:53 3:04 3:15 3:13 3:17 3:21 3:16 3:23 3:25 2:17 2:28 2:39 2:37 2:41 2:45 2:40 2:47 2:49 N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A

Remove Paddle 1:41 1:40 1:46 1:50 1:37 1:48 1:59 1:57 2:01 2:05 2:00 2:07 2:09 1:37 1:48 1:59 1:57 2:01 2:05 2:00 2:07 2:09 1:13 1:37 1:58 1:15 1:39 2:00 1:17 1:41 2:02 2:28 2:37

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

Search

NO.

Cycle

Crust Medium

Dark

9 Gluten Free

Light

Medium

Dark

10 Dough/Pizza Dough N/A

11 Artisan Dough

N/A

12 Sweet Breads

Light

Medium

Dark

13 Rapid Sweet Breads Light

Medium

Dark

14

Jam

Size Preheat Knead 1 Knead 2 1.5LB 3MIN 4MIN 9MIN 2.0LB 3MIN 4MIN 9MIN 1.5LB 3MIN 4MIN 9MIN 2.0LB 3MIN 4MIN 9MIN 1.5LB 8MIN 4MIN 19MIN 2.0LB 8MIN 4MIN 19MIN 1.5LB 8MIN 4MIN 19MIN 2.0LB 8MIN 4MIN 19MIN 1.5LB 8MIN 4MIN 19MIN 2.0LB 8MIN 4MIN 19MIN 1.0LB 0MIN 3MIN 24MIN 1.5LB 0MIN 3MIN 27MIN 2.0LB 0MIN 3MIN 32MIN N/A 0MIN 5MIN 35MIN 1.0LB 0MIN 3MIN 31MIN 1.5LB 0MIN 3MIN 31MIN 2.0LB 0MIN 3MIN 31MIN 1.0LB 0MIN 3MIN 31MIN 1.5LB 0MIN 3MIN 31MIN 2.0LB 0MIN 3MIN 31MIN 1.0LB 0MIN 3MIN 31MIN 1.5LB 0MIN 3MIN 31MIN 2.0LB 0MIN 3MIN 31MIN 1.0LB 0MIN 3MIN 31MIN 1.5LB 0MIN 3MIN 31MIN 2.0LB 0MIN 3MIN 31MIN 1.0LB 0MIN 3MIN 31MIN 1.5LB 0MIN 3MIN 31MIN 2.0LB 0MIN 3MIN 31MIN 1.0LB 0MIN 3MIN 31MIN 1.5LB 0MIN 3MIN 31MIN 2.0LB 0MIN 3MIN 31MIN
0MIN 0MIN 15MIN

Rise 1 15MIN 15MIN 15MIN 15MIN 48MIN 48MIN 48MIN 48MIN 48MIN 48MIN 58MIN 60MIN 65MIN 70MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 31MIN 0MIN

Knead 3 10SEC 10SEC 10SEC 10SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 0SEC 1SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 15SEC 0SEC

AUDIBLE TONES*

Rise 2 Knead 4 Rise 3 Bake Total Keep Warm

75MIN 0SEC 0MIN 75M 3:01

60

75MIN 0SEC 0MIN 84M 3:10

60

75MIN 0SEC 0MIN 77M 3:03

60

75MIN 0SEC 0MIN 86M 3:12

60

0MIN 0SEC 0MIN 78M 2:37

60

0MIN 0SEC 0MIN 83M 2:42

60

0MIN 0SEC 0MIN 80M 2:39

60

0MIN 0SEC 0MIN 85M 2:44

60

0MIN 0SEC 0MIN 82M 2:41

60

0MIN 0SEC 0MIN 87M 2:46

60

0MIN 0SEC 0MIN 0M 1:25

N/A

0MIN 0SEC 0MIN 0M 1:30

N/A

0MIN 0SEC 0MIN 0M 1:40

N/A

85MIN 10SEC 110MIN 0M 5:05

N/A

30MIN 15SEC 50MIN 52M 3:17

60

30MIN 15SEC 50MIN 54M 3:19

60

30MIN 15SEC 50MIN 56M 3:21

60

30MIN 15SEC 50MIN 54M 3:19

60

30MIN 15SEC 50MIN 57M 3:22

60

30MIN 15SEC 50MIN 60M 3:25

60

30MIN 15SEC 50MIN 58M 3:23

60

30MIN 15SEC 50MIN 61M 3:26

60

30MIN 15SEC 50MIN 64M 3:29

60

50MIN 0SEC 0MIN 52M 2:47

60

50MIN 0SEC 0MIN 54M 2:49

60

50MIN 0SEC 0MIN 56M 2:51

60

50MIN 0SEC 0MIN 54M 2:49

60

50MIN 0SEC 0MIN 57M 2:52

60

50MIN 0SEC 0MIN 60M 2:55

60

50MIN 0SEC 0MIN 58M 2:53

60

50MIN 0SEC 0MIN 61M 2:56

60

50MIN 0SEC 0MIN 64M 2:59

60

0MIN 0SEC 0MIN 70M 1:25

20

Mix-ins N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A 1:12 1:14 1:19 4:39 2:57 2:59 3:01 2:59 3:02 3:05 3:03 3:06 3:09 2:27 2:29 2:31 2:29 2:32 2:35 2:33 2:36 2:39 N/A

Remove Paddle 2:30 2:39 2:32 2:41 2:06 2:11 2:08 2:13 2:10 2:15 N/A N/A N/A N/A 1:22 1:24 1:26 1:24 1:27 1:30 1:28 1:31 1:34 1:42 1:44 1:46 1:44 1:47 1:50 1:48 1:51 1:54 NA

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

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NO.

Cycle

15 Last Minute Loaf

16 Bake Only

Crust Medium

Size Pre-Heat Knead 1 1.5LB 0MIN 1MIN 2.0LB 0MIN 1MIN
0MIN 0MIN

Knead 2 10MIN 10MIN 0MIN

Rise 1 0MIN 0MIN 0MIN

Knead 3 0SEC 0SEC 0SEC

AUDIBLE TONES*

Rise 2 0MIN 0MIN 0MIN

Knead 4 0SEC 0SEC 0SEC

Rise 3 11MIN 14MIN 0MIN

Bake Total Keep Warm

37M 0:59

60

40M 1:05

60

10M 0:10

60

Mix-ins N/A 1:02 N/A

Remove Paddle 0:48 0:54 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 16­17) to learn more.

MEASUREMENT/CONVERSION CHART

11/2 teaspoons

= 1/2 tablespoon

3 teaspoons

= 1 tablespoon

1/2 tablespoon

= 11/2 teaspoons

2 tablespoons

= 1/8 cup

4 tablespoons

= 1/4 cup

5 tablespoons + 1 teaspoon = 1/3 cup

8 tablespoons = 1/2 cup

12 tablespoons = 3/4 cup

16 tablespoons = 1 cup

3/8 cup

= 1/4 cup + 2 tablespoons

5/8 cup

= 1/2 cup + 2 tablespoons

7/8 cup

= 3/4 cup + 2 tablespoons

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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 1/4­1/2 teaspoon. If bread still rises too high, reduce yeast by another 1/4 teaspoon the next time you try the recipe.
Adding a little more salt will retard the yeast action and promote slower, more even rising.
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/140grams. 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.
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Important: If using perishable fresh ingredients such as dairy products, eggs, chopped fruits or vegetables, do not use the Delay Start Timer feature. Some dairy products and eggs may be substituted by using dried ingredients such as dried egg powders, dried buttermilk, or dry milk. Add the water to the machine first, then add the dried substitution after the flour to keep them separate. If you substitute these dried ingredients and have no other fresh, perishable ingredients in your bread recipe, you may then use the Delay Start Timer feature.
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 1/2 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 11/2-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 11/2-pound bread machine loaf is: 3 cups bread flour, 11/8 ­ 11/4 cups liquid, 1 teaspoon salt, 1 teaspoon sugar, 13/4 ­ 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 11/2 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, 11/2 pounds or 2 pounds.

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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 1/4 cup.
It is important to measure ingredients accurately ­ do not be tempted to omit small amounts such as 1/8 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 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.

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16

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 CuisinartTM 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 1/8 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 1/4 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 1/2 ­ 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

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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.

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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 CuisinartTM Convection Bread Maker. This warranty is available to consumers only. You are a consumer if you own a CuisinartTM 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 CuisinartTM 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 CuisinartTM 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 CuisinartTM Convection Bread Maker has been manufactured to strict specifications and has been designed for use with the CuisinartTM 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

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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

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Notes:

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Last-Minute Cinnamon Raisin Yogurt Bread

Ingredients
Fat-free plain yogurt Lowfat milk Unsalted butter, /12- inch pieces at room temperature Brown sugar, packed Salt Cinnamon Bread flour Vital wheat gluten Rapid rise yeast Raisins, not packed

Large ­ 2 pounds
/34 cup /34 cup 2 tablespoons 2 tablespoons 11/2 teaspoons 1 teaspoon 4 cups 4 teaspoons 4 teaspoons /12 cup

Medium ­ 11/2 pounds
/12 cup + 1 tablespoon /12 cup + 1 tablespoon 41/2 teaspoons 41/2 teaspoons 11/8 teaspoons /34 teaspoon 3 cups 3 teaspoons 3 teaspoons /13 cup

Place all ingredients, in order listed, in bread pan fitted with kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Last Minute Loaf. Press Start to mix, knead, rise and bake. Remove from bread pan when done and allow to cool for 1 hour or allow to remain in bread maker for 60-Minute Keep Warm Cycle before serving.

Nutritional information per serving (1 ounce) 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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Last-Minute Corn Loaf

Ingredients
Canned creamed corn Lowfat milk Unsalted butter, /12- inch pieces at room temperature Granulated sugar Salt Bread flour Yellow cornmeal Vital wheat gluten Rapid rise yeast

Large ­ 2 pounds
11/4 cups /12 cup 2 tablespoons 2 teaspoons 1 teaspoon 31/2 cups /34 cup 4 teaspoons 4 teaspoons

Medium ­ 11/2 pounds
/78 cup /13 cup 41/2 teaspoons 11/2 teaspoons /34 teaspoon 22/3 cups /12 cup + 1 tablespoon 3 teaspoons 3 teaspoons

Combine corn, milk and butter and warm to 100°F. Place all ingredients, in order listed, in bread pan fitted with kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Last Minute Loaf. Press Start to mix, knead, rise and bake. Remove from bread pan when done and allow to cool for 1 hour or allow to remain in bread maker for 60-Minute Keep Warm Cycle before serving.

Nutritional information per serving (1 ounce): Calories 83 (13% from fat) · carb. 16g · pro. 2g · fat 1g · sat. fat 1g · chol. 2mg · sod. 118mg · calc. 10mg · fiber 1g

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Salsa and Cheese Last-Minute Loaf

Makes 1 loaf, about 2 pounds

Ingredients
Prepared (purchased ­ medium heat) salsa, warmed to 100°F Flavorful olive oil Grated sharp or extra-sharp Cheddar cheese Bread flour Vital wheat gluten Rapid rise yeast

Large ­ 2 pounds
13/4 cups
3 tablespoons /12 cup 4 cups 4 teaspoons 4 teaspoons

Medium ­ 11/2 pounds
11/4 cups + 1 tablespoon
2 tablespoons + 1 teaspoon /13 cup 3 cups 3 teaspoons 3 teaspoons

Place all ingredients, in order listed, in bread pan fitted with kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Last Minute Loaf. Press Start to mix, knead, rise and bake. Remove from bread pan when done and allow to cool for 1 hour or allow to remain in bread maker for 60-Minute Keep Warm Cycle before serving.

Nutritional information per serving (1 ounce): Calories 93 (21% from fat) · carb. 14g · pro. 4g · fat 2g · sat. fat 0g · chol. 2mg · sod. 118mg · calc. 28mg · fiber 1g

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Last-Minute “Pesto” Loaf

Ingredients
Water, 100°F Extra virgin olive oil Granulated sugar Salt Bread flour Vital wheat gluten Freshly grated Parmesan or Grana Padano® cheese Dried basil Walnuts, toasted, chopped Rapid rise yeast

Large ­ 2 pounds
11/2 cups 2 tablespoons 2 teaspoons 11/2 teaspoons 41/4 cups 4 teaspoons /13 cup 1 tablespoon /12 cup 4 teaspoons

Medium ­ 11/2 pounds
11/8 cups 21/4 teaspoons 11/2 teaspoons 11/8 teaspoons 3 cups + 11/2 tablespoons 3 teaspoons /13 cup 21/4 teaspoons /13 cup 3 teaspoons

Place all ingredients, in order listed, in bread pan fitted with kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Last Minute Loaf. Press Start to mix, knead, rise and bake. Remove from bread pan when done and allow to cool for 1 hour or allow to remain in bread maker for 60-Minute Keep Warm Cycle before serving.

Nutritional information per serving (1 ounce): Calories 96 (25% from fat ) · carb. 14g · pro. 3g · fat 3g · sat. fat 1g · chol. 1mg · sod. 129mg · calc. 25mg · fiber 1g

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Last-Minute White Loaf

Ingredients
Water, 100°F Vegetable oil or melted unsalted butter Salt Sugar Bread flour Vital wheat gluten Rapid rise yeast

Large ­ 2 pounds
11/2 cups 1 tablespoon 2 teaspoons 2 teaspoons 4 cups 2 teaspoons 4 teaspoons

Medium ­ 11/2 pounds
11/8 cups 21/4 teaspoons 11/2 teaspoons 11/2 teaspoons 3 cups 11/2 teaspoons 3 teaspoons

Place all ingredients, in order listed, in bread pan fitted with kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Last Minute Loaf. Press Start to mix, knead, rise and bake. Remove from bread pan when done and allow to cool for 1 hour or allow to remain in bread maker for 60-Minute Keep Warm Cycle before serving.

Nutritional information per serving (1 ounce): Calories 70 (9% from fat) · carb. 13g · pro. 3g · fat 1g · sat. fat 0g · chol. 0mg · sod. 148mg · 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 100°F.

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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Plum Cassis Jam
Makes about 3 cups

Cherry Bounce Jam
Makes about 3 cups

2

pounds plums, pitted and cut into 1/4-inch slices

/3 4

cup granulated sugar

/1 3

cup crème de cassis liqueur

/1 4

cup fresh lemon juice

1

package (1.75 ounce) powdered pectin

1

teaspoon cinnamon

Place the sliced plums, sugar, cassis, lemon juice, pectin, and cinnamon in a medium bowl. Stir to combine. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Jam. Press Start. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle.

Transfer Plum Cassis Jam to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks.

11/2 pounds pitted sweet dark cherries (thaw if using frozen)

/3 4

cup granulated sugar

3

tablespoons Kirschwasser

3

tablespoons fresh lemon juice

1

package (1.75 ounce) powdered pectin

/1 2

teaspoon ground allspice

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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Pear and Ginger Preserves
Makes 2 cups

Blueberry Lime Jam
Makes 3 cups

1

pound thinly sliced pears (weigh after peeling and coring)

1

cup granulated sugar

/1 4

cup powdered pectin

3

tablespoons fresh lemon juice

2-3 tablespoons candied ginger bits (to taste)

1

teaspoon grated fresh lemon zest

/1 4

teaspoon powdered ginger

Place the pears, sugar, pectin, lemon juice, candied ginger, zest, and powdered ginger in a medium bowl. Stir to combine. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Jam. Press Start. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle.

Transfer Pear and Ginger Preserves to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks.
Nutritional information per serving (1 tablespoon): Calories 43 (1% from fat) · carb. 11g · pro. 0g · fat 0g · sat. fat 0g · chol. 0mg
· sod. 4mg · calc. 5mg · fiber 0g

6

cups fresh blueberries

11/3 cups granulated sugar

1

package (1.75 ounce) powdered pectin

/1 4

cup fresh lime juice

1

teaspoon grated fresh lime zest

Place the blueberries, sugar, pectin, lime juice, and zest in a medium bowl. Stir to combine. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Jam. Press Start. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle.

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

Nutritional information per serving (1 tablespoon):
Calories 35 (2% from fat) · carb. 9g · pro. 0g · fat 0g · sat. fat 0g · chol. 0mg · sod. 3mg · calc. 1mg · fiber 1g

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Peach, Mango, Papaya and Apricot Jam
Makes about 3 cups

1

cup (8 ounces) diced (1/2-inch) peaches

1

cup (6 ounces) diced (1/2-inch) mango

1

cup (6 ounces) diced (1/2-inch) papaya

/1 2

cup (4 ounces) dried apricots, cut in quarters

11/4 cups granulated sugar

3

tablespoons fresh lemon juice

/1 4

cup powdered pectin

Place all ingredients in a medium bowl and stir. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Jam. Press Start. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle.

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

Nutritional information per serving (1 tablespoon):
Calories 36 (1% from fat) · carb. 9g · pro. 0g · fat 0g · sat. fat 0g · chol. 3mg · sod. 3mg · calc. 3mg · fiber 0g

Strawberry Rhubarb Jam
Makes about 3 cups

1

pound fresh strawberries, stemmed and quartered or halved

12

ounces

fresh

rhubarb,

cut

in

/1 2

–

inch

slices

/2 3

cup granulated sugar

/1 3

cup packed brown sugar

/1 4

cup powdered pectin

/1 2

teaspoon ground cinnamon

Place

half

the

strawberries

in

a

bowl

with

/1 3

cup

of

the

granulated

sugar.

Use a potato masher or fork to mash roughly ­ it should be slightly chunky

with some liquid. Add remaining ingredients and stir to combine. Transfer

the

bread pan fitted with the kneading paddle. Place the bread pan in the

CuisinartTM Convection Bread Maker. Press Menu and select Jam. Press Start.

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

cycle.

Transfer jam to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks.
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. 9mg · fiber 0g

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Tomato Chutney

Tart Pink Grapefruit Marmalade

Makes about 4 cups

Makes 3 cups

1

can (14 ­15 ounce) diced tomatoes, with juices

6

ounces finely chopped (1/4-inch) onion (about 1 cup)

5

ounces finely chopped (1/4-inch) green pepper (1 cup)

1

cup packed light brown sugar

/2 3

cup diced (1/4-inch) apple

/1 2

cup golden raisins

/1 3

cup cider vinegar

3

tablespoons powdered pectin

2

tablespoons tomato paste

1

teaspoon kosher salt

1

teaspoon freshly ground black pepper

1

teaspoon Tabasco® or other hot sauce

/1 2

teaspoon dry mustard

/1 4

teaspoon ground allspice

Place all ingredients in a medium bowl and stir to blend. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM 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.

When complete, spoon into clean dry jars. Let cool, then cover. Store in refrigerator for up to 6 weeks.

Nutritional information per serving (1 tablespoon):
Calories 46 (1% from fat) · carb. 12g · pro. 0g · fat 0g · sat. fat 0g · chol. 0mg · sod. 96mg · calc. 10mg · fiber 0g

21/2 pounds small to medium pink grapefruit (about 4)

11/3 cups granulated sugar *

/1 4

cup orgeat syrup**

1

box (1.75 ounces) powdered pectin

Peel grapefruit using a sharp knife. Slice the bitter white pith from the peel, leaving just a thin layer on the peel. Discard bitter white pith. Cut the peel into thin (1/8-inch thick) slices and place in a medium bowl. Cut the grapefruit into sections, removing the membrane and seeds. Add the sections and any accumulated juices to the bowl. Stir in sugar. Cover and refrigerate for 24 hours ­ this is to tenderize the grapefruit peel.

Stir the orgeat and pectin into the macerated grapefruit peel and sections. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM 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 marmalade to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated for 4 to 6 weeks.

*This makes a tart, English-style marmalade. For a sweeter marmalade, increase the sugar to 2 cups and the orgeat to /13 cup.

**Orgeat syrup is an almond-flavored syrup most often used in cocktails such as the MaiTai or Scorpion. It can be found in most well-stocked grocery stores with the drink mixers.

Nutritional information per serving (1 tablespoon):
Calories 32 (1% from fat) · carb. 8g · pro. 0g · fat 0g · sat. fat 0g · chol. 0mg · sod. 3mg · calc. 3mg · fiber 0g

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Jams, Sauces, Chutneys
Your CuisinartTM Convection 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.

Cranberry Sauce

“Berried” Applesauce

Makes 2 cups

Makes about 3 cups chunky-style applesauce

3

cups fresh or frozen cranberries, rinsed

(remove and discard any stems)

1

cup granulated sugar

/1 2

cup cranberry juice

11/2 teaspoons pure vanilla extract

1

teaspoon grated orange zest

Place the cranberries, sugar, juice, vanilla, and zest in a medium bowl. Stir to combine. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Jam. Press Start. Scrape the sides of the pan when tone beeps sound at 5 and 10 minutes into the cycle. Transfer cranberry sauce to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks.

Nutritional information per serving (2 tablespoons):
Calories 28 (1% from fat) · carb. 7g · pro. 0g · fat 0g · sat. fat 0g · chol. 0mg · sod. 0mg · calc. 1 mg · fiber 0g

2

pounds apples, peeled, cored, quartered and thinly sliced (1/8-inch)

1

cup (5 ounces) quartered strawberries

/2 3

cup blueberries

/1 2

cup apple cider or unsweetened apple juice

/1 2

cup granulated sugar or Splenda®

2

tablespoons fresh lemon juice

Place the apples, strawberries, blueberries, cider, Splenda®, and lemon juice in a medium bowl. Stir to combine. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Jam. Press Start. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle.

Serve warm or transfer “Berried” Applesauce to a resealable container. Let cool, then cover and refrigerate. Keeps refrigerated about 1 week.

Nutritional information per serving (1/4 cup made with granulated sugar):
Calories 89 (3% from fat) · carb. 23g · pro. 0g · fat 0g · sat. fat 0g · chol. 0mg · sod. 1mg · calc. 6mg · fiber 2g

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“Chocolate Chip Cookie” Bread
Sweet Breads Cycle Delay Start Timer ­ No

Ingredients
Milk, lowfat, 80°­ 90°F Eggs, large, at room temperature * Vanilla extract Unsalted butter, /1 2- inch pieces at room temperature Brown sugar, packed Salt Bread flour Yeast, active dry, instant or bread machine Graham cracker crumbs Nonfat dry milk Semisweet chocolate morsels Chopped walnuts or pecans

Large ­ 2 pounds
/34 cup 3 11/2 teaspoons 2 tablespoons
/14 cup 1 teaspoon 31/4 cups 21/4 teaspoons /23 cup 3 tablespoons /23 cup /12 cup

Medium ­ 11/2 pounds
9 tablespoons 2 11/8 teaspoons 41/2 teaspoons
3 tablespoons /34 teaspoon 23/8 cups 13/4 teaspoons /12 cup 61/2 teaspoons /12 cup /13 cup

Small ­ 1 pound
6 tablespoons 1 /34 teaspoon 1 tablespoon
2 tablespoons /12 teaspoon 12/3 cups 11/8 teaspoons /13 cup 11/2 tablespoons /13 cup /14 cup

Place the milk, eggs, vanilla, butter, brown sugar, salt, bread flour, graham cracker crumbs and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Place in bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf to select dough size. Press Start to mix, knead, and rise. When Mix-in’s tone sounds, add chocolate morsels and nuts. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

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

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

Ingredients

Large ­ 2 pounds

Medium ­ 11/2 pounds

Small ­ 1 pound

Rapid rise yeast

3 teaspoons

21/2 teaspoons

2 teaspoons

Vital wheat gluten (optional)

2 teaspoons

11/2 teaspoons

1 teaspoon

Nutritional information per serving (1 ounce):

78

Calories 88 (29% from fat) · carb. 13g · pro. 3g · fat 3g · sat. fat 1g · chol. 22mg · sod. 26mg · calc. 25mg · fiber 0g

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“Apple Pie” Bread

Sweet Breads Cycle Delay Start Timer ­ No

Ingredients
Milk, lowfat, 80°­ 90°F Eggs, large, at room temperature * Unsalted butter, /1 2- inch pieces at room temperature Brown sugar, packed Salt Bread flour Yeast, active dry, instant or bread machine Dried apples, packed Walnuts, chopped Raisins, packed

Large ­ 2 pounds
1 cup 3 3 tablespoons
/14 cup 11/2 teaspoons 41/4 cups 21/4 teaspoons /12 cup /13 cup /13 cup

Medium ­ 11/2 pounds
/34 cup + 2 tablespoons 2 2 tablespoons + 1 teaspoon
3 tablespoons 11/8 teaspoons 31/8 cups 13/4 teaspoons /13 cup /14 cup /14 cup

Small ­ 1 pound
/12 cup + 1 tablespoon 1 11/2 tablespoons
2 tablespoons /34 teaspoon 21/8 cups 11/8 teaspoons /14 cup 3 tablespoons 3 tablespoons

Place the milk, eggs, butter, brown sugar, salt, bread flour, and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Place in bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, and rise. When Mix-in’s tone sounds, add dried apples, walnuts and raisins. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

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

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

Ingredients

Large ­ 2 pounds

Medium ­ 11/2 pounds

Small ­ 1 pound

Rapid rise yeast

3 teaspoons

21/2 teaspoons

2 teaspoons

Vital wheat gluten (optional)

2 teaspoons

11/2 teaspoons

1 teaspoon

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 1g

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Sally Lunn Bread
Sweet Breads Cycle Delay Start Timer ­ No

Ingredients
Evaporated lowfat milk, 80°­ 90°F Eggs, large, at room temperature * Unsalted butter, /12- inch pieces at room temperature Granulated sugar Salt Bread flour Nonfat dry milk Yeast, active dry, instant or bread machine

Large ­ 2 pounds
/12 cup 4 6 tablespoons
/14 cup 1 teaspoon 4 cups /14 cup 2 teaspoons

Medium ­ 11/2 pounds
/13 cup 3 41/2 tablespoons
3 tablespoons /34 teaspoon 3 cups 3 tablespoons 11/2 teaspoons

Small ­ 1 pound
/14 cup 2 3 tablespoons
2 tablespoons /12 teaspoon 2 cups 2 tablespoons 1 teaspoon

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place in the CuisinartTM Convection Bread Maker. Press Menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake. If desired, when pause tone sounds, remove dough and paddle. Shape dough into a ball and replace in bread pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

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

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

Ingredients

Large ­ 2 pounds

Medium ­ 11/2 pounds

Small ­ 1 pound

Rapid rise yeast

3 teaspoons

21/2 teaspoons

2 teaspoons

Vital wheat gluten (optional)

2 teaspoons

11/2 teaspoons

1 teaspoon

Nutritional information per serving (1 ounce): Calories 101 (26% from fat) · carb. 15g · pro. 4g · fat 3g · sat. fat 2g · chol. 32mg · sod. 91mg · calc. 27mg · fiber 0g

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Stollen Loaf

Sweet Breads Cycle Delay Start Timer ­ No

Ingredients
Milk, lowfat Unsalted butter, /1 2- inch pieces at room temperature Eggs, large, at room temperature * Lemon zest Salt Granulated sugar Bread flour Ground cinnamon Ground nutmeg Yeast, active dry, instant or bread machine Raisins Slivered almonds

Large ­ 2 pounds
1 cup /13 cup + 2 tablespoons
2 3 teaspoons 1 teaspoon /13 cup 31/2 cups + 2 tablespoons 11/4 teaspoons /34 teaspoon 21/4 teaspoons /23 cup /23 cup

Medium ­ 11/2 pounds
/34 cup /13 cup
2 2 teaspoons /34 teaspoon /14 cup 3 cups + 2 tablespoons 1 teaspoon /12 teaspoon 21/4 teaspoons /12 cup /12 cup

Small ­ 1 pound
/34 cup /14 cup
1 11/2 teaspoons /12 teaspoon 2 tablespoons 21/4 cups /34 teaspoon /14 teaspoon 2 teaspoons /13 cup /13 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. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise, and bake. When Mix-in’s tone sounds, add raisins and slivered almonds. If desired, when Pause tone sounds, remove dough and paddle. Shape dough into a ball and replace in bread pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

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

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

Ingredients

Large ­ 2 pounds

Medium ­ 11/2 pounds

Small ­ 1 pound

Rapid rise yeast

3 teaspoons

21/2 teaspoons

2 teaspoons

Vital wheat gluten (optional)

2 teaspoons

11/2 teaspoons

1 teaspoon

Nutritional information per serving (1 ounce):

Calories 144 (36% from fat) · carb. 19g · pro. 4g · fat 6g · sat. fat 2g · chol. 25mg · sod. 84mg · calc. 30mg · fiber 1g

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Rich Raisin Loaf
Sweet Breads Cycle Delay Start Timer ­ No

Ingredients
Milk Unsalted butter, /1 2- inch pieces at room temperature Eggs, large, at room temperature * Salt Granulated sugar Bread flour Raisins Yeast, active dry, instant or bread machine

Large ­ 2 pounds
/23 cup /12 cup
2 1 teaspoon 3 tablespoons + 2 teaspoons 33/4 cups /23 cup 21/4 teaspoons

Medium ­ 11/2 pounds
/12 cup /14 cup
2 /34 teaspoon 3 tablespoons 3 cups /12 cup 21/4 teaspoons

Small ­ 1 pound
/13 cup 2 tablespoons
1 /12 teaspoon 2 tablespoons + 1 teaspoon 21/4 cups /13 cup 2 teaspoons

Place the milk, butter, eggs, salt, sugar, bread flour, and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake. When Mix-in’s tone sounds, add raisins. If desired, when pause tone sounds, remove dough and paddle. Shape dough into a ball and replace in bread pan. Press Start to continue. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

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

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

Ingredients

Large ­ 2 pounds

Medium ­ 11/2 pounds

Small ­ 1 pound

Rapid rise yeast

3 teaspoons

21/2 teaspoons

2 teaspoons

Vital wheat gluten (optional)

2 teaspoons

11/2 teaspoons

1 teaspoon

Nutritional information per serving (1 ounce): Calories 105 (24% from fat) · carb. 17g · pro. 3g · fat 3g · sat. fat 1g · chol. 23mg · sod. 82mg · calc. 13mg · fiber 1g

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Panettone Loaf

Sweet Breads Cycle Delay Start Timer ­ No

Ingredients
Milk Unsalted butter, /1 2- inch pieces at room temperature Eggs, large, at room temperature * Orange zest Salt Granulated sugar Bread flour Anise seed Ground nutmeg Mixed fruit (both dried and candied citrus) Pine nuts Yeast, active dry, instant or bread machine

Large ­ 2 pounds
/2 3 cup /13 cup
2 31/2 teaspoons 1 teaspoon /13 cup 3 cups + 6 tablespoons 11/4 teaspoons /34 teaspoon 1 cup /2 3 cup 21/4 teaspoons

Medium ­ 11/2 pounds
/12 cup /14 cup
2 3 teaspoons /34 teaspoon /14 cup 23/4 cups 1 teaspoon /12 teaspoon /34 cup /12 cup 21/4 teaspoons

Small ­ 1 pound
/1 3 cup 2 tablespoons
1 2 teaspoons /12 teaspoon 2 tablespoons 2 cups /34 teaspoon /14 teaspoon /12 cup /1 3 cup 2 teaspoons

Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

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

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

Ingredients

Large ­ 2 pounds

Medium ­ 11/2 pounds

Small ­ 1 pound

Rapid rise yeast

3 teaspoons

21/2 teaspoons

2 teaspoons

Vital wheat gluten (optional)

2 teaspoons

11/2 teaspoons

1 teaspoon

Nutritional information per serving (1 ounce): Calories 115 (33% from fat) · carb. 16g · pro. 4g · fat 4g · sat. fat 2g · chol. 23mg · sod. 83mg · calc. 14mg · fiber 1g
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Challah Loaf
Sweet Breads Cycle Delay Start Timer ­ No

Ingredients
Water Unsalted butter, /1 2- inch pieces at room temperature Eggs, large, at room temperature * Salt Granulated sugar Bread flour Yeast, active dry, instant or bread machine

Large ­ 2 pounds
1 cup /13 cup + 2 tablespoons
2 11/4 teaspoons 3 tablespoons + 2 teaspoons 3 /34 cups 21/4 teaspoons

Medium ­ 11/2 pounds
/34 cup /13 cup
1 1 teaspoon 3 tablespoons 3 cups 21/4 teaspoons

Small ­ 1 pound
/12 cup + 2 tablespoons /14 cup
1 /34 teaspoon 2 tablespoons + 1 teaspoon 21/4 cups 2 teaspoons

Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

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

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

Ingredients

Large ­ 2 pounds

Medium ­ 11/2 pounds

Small ­ 1 pound

Rapid rise yeast

3 teaspoons

21/2 teaspoons

2 teaspoons

Vital wheat gluten (optional)

2 teaspoons

11/2 teaspoons

1 teaspoon

Nutritional information per serving (1 ounce): Calories 128 (29% from fat) · carb. 20g · pro. 3g · fat 4g · sat. fat 2g · chol. 27mg · sod. 202mg · calc. 7mg · fiber 1g
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Semolina Loaf
Artisan Dough Cycle

Ingredients
Water, 60°­ 70°F Olive oil Sea salt Granulated sugar Bread flour Semolina flour Vital wheat gluten Yeast, active dry, or instant

About 2 pounds dough
2 cups 3 tablespoons 11/2 teaspoons 4 teaspoons 2 cups 2 cups 4 teaspoons 2 teaspoons

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is completed remove dough from pan and transfer to a well- floured surface. Punch to deflate and let it rest 10 minutes before continuing.

Preheat oven to 425°F.

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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Hazelnut and Apricot Artisan Loaf
Artisan Dough Cycle

Ingredients

About 2 pounds dough

Water, 60°­ 70°F Sea salt Honey Bread flour Whole wheat flour Barley flour Yeast, active dry, or instant Hazelnuts Dried apricots, chopped

11/2 cups 2 teaspoons 1 tablespoon 21/8 cups /12 cup /12 cup 21/2 teaspoons /12 cup /23 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 CuisinartTM Convection Bread Maker. Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is completed remove dough from pan and transfer to a well- floured surface. Punch to deflate and let rest 10 minutes before continuing.

Preheat oven to 425°F.

Roll the dough into a rectangle that is approximately 16×12 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

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Cranberry Pistachio Boule

Artisan Dough Cycle

Ingredients

2 Pounds

Water, 60°­ 70°F Maple syrup (not pancake syrup) Walnut or almond oil Salt Bread flour Whole wheat flour Yeast, active dry, or instant Shelled pistachios or walnuts Dried cranberries

11/3 cups 3 tablespoons 2 tablespoons 2 teaspoons 13/4 cups 13/4 cups 21/4 teaspoons /34 cup /23 cup

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 425°F. Dust dough round with flour and cut a cross approximately 3 inches long in the top of the loaf, cutting

about

/1 4

inch

into

the

loaf.

Place

in

the

hot

oven

and

bake

for

15

minutes.

Reduce

oven

temperature

to

375°F.

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

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

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

Artisan Dough Cycle Time Delay – No Large 2 /34 pounds
/12 cup /12 teaspoon /12 cup /13 cup

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

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

Large 2 /34 pounds
1 cup + 1 tablespoon 1 cup + 1 tablespoon /34 teaspoon 2 tablespoons 23/4 cups 21/4 cups /34 cup /12 teaspoon

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

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

About 11/2 pounds dough
11/2 cups 21/2 teaspoons 2 teaspoons 31/2 cups /12 cup 2 teaspoons

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is complete, remove dough from pan and transfer to a well- floured surface. Punch to deflate and let rest 10 minutes before continuing.

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

Nutritional information per serving (1 ounce): Calories 58 (4% from fat) · carb. 12g · pro. 2g · fat 0g · sat. fat 0g · chol. 0mg · sod. 184mg · calc. 3mg · fiber 0g

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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
Artisan Dough Cycle

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

About 11/2 pounds dough
1 cup 1 tablespoon 11/2 teaspoons 1 teaspoon 3 cups /13 cup 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 CuisinartTM Convection Bread Maker. Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is completed remove dough from pan and transfer to a well- floured surface. Punch to deflate and let rest 10 minutes before continuing.

Preheat oven to 425°F. 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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Apricot Cheese Danish Braid

Ingredients
Basic Sweet Dough, page 63 Cream cheese, cut in 1/2-inch pieces, at room temperature Granulated sugar Cornstarch Egg, large, at room temperature *

2 pounds = 2 Danish Braids
8 ounces
/14 cup 2 tablespoons 1

Pure vanilla extract

1 teaspoon

Apricot preserves

12 tablespoons, divided

Egg wash ­ 1 large egg beaten with 1 tablespoon water

11/2 pounds = 1 Braid
6 ounces
3 tablespoons 4 teaspoons 3 tablespoons (1 medium) /34 teaspoon 9 tablespoons, divided

1 pound = 1 Braid
4 ounces
2 tablespoons 1 tablespoon 2 tablespoons (1/2 beaten egg ­ 1 small) /12 teaspoon 6 tablespoons

Place cream cheese, sugar, cornstarch, egg, and vanilla in a medium bowl and whisk until smooth (this may also be done in a food processor fitted with the metal “s” blade or with a hand mixer). Cover and refrigerate until ready to use.

For 2-pound and 11/2-pound recipes, divide dough into 2 equal pieces. Roll out dough into a rectangle 18×12 inches for 2-pound size or 14×10-inches for 11/2-pound size. Place on a parchment-lined baking sheet. Spread cream cheese filling over the center third (lengthwise portion) of rectangle and top with 6 (41/2) tablespoons apricot preserves. Cut 1-inch wide strips from edge of filling to edge of dough along 18-inch sides. Begin braid by folding top row toward filling. Alternately fold strips at an angle from each side across filling toward opposite side. Fold bottom row toward filling and finish by stretching last strip and tucking under. Preheat oven to 350°F.

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 filling is set. Remove from oven. Slide parchment and braid onto a wire rack, and pull parchment out from under the braid. Allow to cool. Serve plain, dust with powdered sugar, or drizzle with vanilla glaze.

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

Vanilla Glaze

Place /12 cup sifted powdered sugar in a bowl with 2 teaspoons powdered sugar and /12 teaspoon vanilla extract. Add milk, a few drops at a time, until mixture is a consistency that can be drizzled.
Nutritional information per serving (1 ounce): 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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Basic Sweet Dough
Dough/Pizza Dough Delay Start Timer ­ No (contains fresh dairy products and eggs)

Ingredients
Eggs, large, at room temperature * Water, 80°­ 90°F Sour cream Unsalted butter, at room temperature, cut in /12-inch pieces Granulated sugar Bread flour Yeast, active dry, instant or bread machine

2 pounds dough
3 /14 cup + 31/2 tablespoons 6 tablespoons 6 tablespoons
6 tablespoons 41/4 cups 1 tablespoon

11/2 pounds dough
2 6 tablespoons 41/2 tablespoons 41/2 tablespoons
41/2 tablespoons 3 cups + 1 tablespoon 21/4 teaspoons

1 pound dough
1 41/2 tablespoons 3 tablespoons 3 tablespoons + 2 teaspoons
3 tablespoons 21/8 cups 11/2 teaspoons

Place all ingredients, in order shown, in bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Dough/Pizza Dough. Press Start to mix, knead and rise dough. When dough has risen and cycle is completed, remove dough from pan, punch to deflate and let rest 10 minutes before continuing. This dough may be used to make your favorite sweet breakfast/brunch treats.

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

Nutritional information per serving (one ounce): Calories 105 (31% from fat) · carb. 15g · pro. 3g · fat 4g · sat. fat 2g · chol. 15mg · sod. 8mg · calc. 10mg · fiber 0g

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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 CuisinartTM 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 1/2-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 350°F.
Bake for 25 to 30 minutes, until puffed with golden tops, and hollow-sounding when tapped.
Combine frosting ingredients and stir with a whisk until smooth (this may also be done in a food processor fitted with the metal “s” blade, or with a hand mixer).
Let cool 20 to 25 minutes before frosting. Spread or drizzle cream cheese frosting to taste.

Cream Cheese Frosting

Ingredients
Lowfat cream cheese Unsalted butter, at room temperature Vanilla extract Powdered sugar, sifted Lowfat milk

2 /12 pounds dough = 24 cinnamon swirl rolls

4 ounces

3 ounces

/14 cup

3 tablespoons

1 teaspoon

/34 teaspoon

11/2 cups

11/8 cups

1 tablespoon

21/4 teaspoons

2 ounces 2 tablespoons /12 teaspoon /34 cup 11/2 teaspoons

Nutritional information per serving (one roll): Calories 239 (31% from fat) · carb. 37g · pro. 4g · fat 8g · sat. fat 5g · chol. 43mg · sod. 138mg · calc. 36mg · fiber 1g

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Cinnamon Swirl Rolls
Dough/Pizza Dough Cycle Delay Start Timer ­ No (contains raw eggs and fresh milk)

Ingredients
Lowfat milk, warmed to 80°­ 90°F 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

2 /12 pounds dough = 24 cinnamon swirl rolls

/23 cup

/12 cup

3

2

6 tablespoons

4 tablespoons

/12 cup 1 teaspoon 11/2 teaspoons 4 cups /23 cup 21/4 teaspoons

/13 cup /34 teaspoon 11/8 teaspoons 3 cups /13 cup 13/4 teaspoons

/13 cup 1 3 tablespoons
/14 cup /12 teaspoon /34 teaspoon 2 cups /13 cup 11/8 teaspoons

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

Filling

Ingredients
Brown sugar, packed Granulated sugar Cinnamon Butter, unsalted, melted

2 /12 pounds dough = 24 cinnamon swirl rolls

/12 cup

/13 cup

/14 cup

3 tablespoons

21/2 tablespoons

1 tablespoon + 21/2 teaspoons

4 tablespoons

3 tablespoons

/14 cup 2 tablespoons 1 tablespoon + 1 teaspoon 2 tablespoons

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

Ingredients

16 rolls

12 rolls

8 rolls

Lowfat milk, 80°­ 90°F Peanut butter, crunchy or creamy Brown sugar, packed Salt Bread flour Yeast, active dry, instant or bread machine Semisweet chocolate morsels

1 cup /12 cup 3 tablespoons /12 teaspoon 23/4 cups 21/4 teaspoons 1 cup

/34 cup /13 cup 2 tablespoons + 1 teaspoon /38 teaspoon 2 cups 13/4 teaspoons /34 cup

/12 cup /13 cup 11/2 tablespoons /14 teaspoon 1 cup + 6 tablespoons 11/8 teaspoons /12 cup

Place milk, peanut butter, brown sugar, salt, bread flour, and yeast in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is completed, remove dough and punch to deflate. Let rest 10 minutes.

Divide dough into 16 ­12 ­ 8 equal portions. Shape into balls, then flatten to /34-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. Preheat oven to 375°F.

Bake rolls until browned and hollow-sounding when tapped, about 25 minutes. Let cool 15 to 20 minutes on a rack before serving ­ they are very tempting just out of the oven, but the chocolate morsels may be hot enough to cause a burn.

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

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Onion Rye Rolls
Dough/Pizza Dough Cycle Delay Start Timer – No

Ingredients
Buttermilk Water, 80°­ 90°F Molasses Vegetable oil Salt Finely chopped onions, patted dry Bread flour Rye flour Rye flakes (rye cereal) Potato starch Yeast, active dry, instant or bread machine Caraway seeds Vital gluten flour

2 lbs. Dough ­ 16 rolls
/34 cup /12 cup 21/2 tablespoons 11/2 tablespoons 11/2 teaspoons /12 cup 21/2 cups 1 cup /13 cup /13 cup 21/4 teaspoons 11/2 tablespoons 1 tablespoon

11/2 lbs. Dough ­ 12 rolls
9 tablespoons 6 tablespoons 2 tablespoons 1 tablespoon + /12 teaspoon 1 teaspoon /13 cup 11/2 cups + 2 tablespoons /34 cup /14 cup /14 cup 13/4 teaspoons 1 tablespoon + 1 teaspoon 21/4 teaspoons

1 lb. Dough ­ 8-10 rolls
6 tablespoons /14 cup 4 teaspoons 21/2 teaspoons /34 teaspoon /14 cup 11/4 cups /12 cup 3 tablespoons 3 tablespoons 11/4 teaspoons 21/4 teaspoons 11/2 teaspoons

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle and place in the CuisinartTM Convection Bread Maker. Press Menu and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is completed, remove dough from machine and transfer to a lightly floured surface. Dough will be sticky. With floured hands, knead dough lightly until no longer sticky, adding flour as necessary. Divide dough into 16 ­12 ­ 8 equal pieces. Let rest 5 minutes.

Line baking sheets with parchment paper. With well-floured hands, roll each small piece of dough into a ball, then shape into a round about 3 inches in diameter. Arrange evenly spaced on baking sheet. Cover with plastic wrap and let rise until light and about doubled in size, about 30 to 40 minutes. Preheat oven to 400°F. Dust rolls with flour and cut 2 parallel or crossed slashes into each roll, about 1/4-inch deep. Bake rolls for 20 to 25 minutes, until browned and crusty. Transfer to a rack to cool completely before serving. These rolls are best when allowed to cool completely, but may be reheated to serve warm. They are very good when sliced to make a sandwich or as a burger bun.
Nutritional information per roll: Calories 174 (31% from fat) · carb. 26g · pro. 4g · fat 6g · sat. fat 3g · chol. 37mg · sod. 267mg · calc. 23mg · fiber 1g

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Garlic, Herb, and Cheese Knots
Dough/Pizza Dough Cycle Delay Start Timer – No

Ingredients
Garlic, chopped Italian herb seasoning blend Water Olive oil, divided Salt Bread flour Dry powdered milk Potato flakes Asiago cheese, grated Yeast, active dry, instant or bread machine

2 lbs. Dough ­ 16 rolls
2 cloves 2 teaspoons 11/3 cups 2 tablespoons + 1 tablespoon 11/4 teaspoons 4 cups /13 cup /14 cup 2 ounces 21/4 teaspoons

11/2 lbs. Dough ­ 12 rolls
2 cloves 2 teaspoons 1 cup 11/2 tablespoons + 1 tablespoon 1 teaspoon 3 cups /14 cup 2 tablespoons 11/2 ounce 2 teaspoons

1 lb. Dough ­ 8-10 rolls
2 cloves 2 teaspoons /34 cup 1 tablespoon + 1 teaspoon /34 teaspoon 21/4 cups 2 tablespoons 11/2 tablespoons 1 ounce 13/4 teaspoons

In a small bowl combine the chopped garlic, Italian herbs, and 1 tablespoon of olive oil and mix well. Cover with plastic and reserve.

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

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

Nutritional information per roll: Calories 213 (22% from fat) · carb. 35g · pro. 6g · fat 5g · sat. fat 1g · chol. 5mg · sod. 312mg · calc. 78mg · fiber 1g

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Whole Wheat Kalamata Bread
Dough/Pizza Dough Cycle Delay Start Timer – No

Ingredients
Milk, 80°­ 90°F Water, 80°­ 90°F 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

2 lbs. Dough ­ 16 rolls
/12 cup + 2 tablespoons 71/2 tablespoons 11/2 tablespoons 1 teaspoon 1 tablespoon + 1 teaspoon 2 cups 2 cups /12 cup + 2 tablespoons 11/4 teaspoons 21/4 teaspoons

11/2 lbs. Dough ­ 12 rolls
/12 cup 6 tablespoons 1 tablespoon /34 teaspoon 1 tablespoon 11/2 cups 11/2 cups /12 cup 1 teaspoon 21/4 teaspoons

1 lb. Dough ­ 8-10 rolls
6 tablespoons 41/2 tablespoons 1 tablespoon /12 teaspoon 2 teaspoons 1 cup 11/4 cups 6 tablespoons /34 teaspoon 2 teaspoons

Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and Select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise.
When cycle is completed, remove dough from machine and transfer to a lightly floured surface. Preheat oven to 350°F. Divide the dough into the number of pieces that the recipe size indicates. Roll each piece into an oval and place on a baking sheet lined with parchment paper and cover with plastic. Allow to rest for about 30 minutes until the rolls have about doubled in size. Once rolls have doubled, cut 2 small slashes across each roll with a serrated knife. Dust with whole wheat flour and bake in preheated oven for about 20 to 25 minutes, until they are a dark golden. Once finished, transfer rolls to a wire cooling rack.
Note: This recipe can also be shaped into large oval loaves. Follow the same directions for the rolls but shape the dough into one large oval-shaped loaf. If you are using the 2-lb. recipe, divide the dough into two equal pieces and shape each loaf. Place on baking sheet lined with parchment and wrap the loaf/loaves in plastic. Allow to rest for 30 minutes, until the loaf has doubled in size. When loaf is ready, slash the top diagonally 3 times across the top. Bake in preheated 350°F oven for approximately 25 to 30 minutes until it is dark golden and sounds hollow when rapped on the bottom. Once finished, remove from pan and transfer to wire rack to cool. Bread slices best when allowed to cool.
Nutritional information per serving (1 ounce): Calories 83 (28% from fat) · carb. 13g · pro. 2g · fat 3g · sat. fat 0g · chol. 0mg · sod. 232mg · calc. 15mg · fiber 1g

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Soft Pretzels
Dough/Pizza Dough Cycle Delay Start Timer – Yes

Ingredients
Water, 80°­ 90°F Salt Brown sugar, firmly packed Bread flour Yeast, active dry, instant or bread machine Water Baking soda

Large ­ 16 pretzels
11/4 cups 1 tablespoon + /14 cup 1 tablespoon + 1 teaspoon 4 cups 21/4 teaspoons 2 cups 2 tablespoons

Medium ­ 12 pretzels
1 cup 2 teaspoons 1 tablespoon 31/4 cups 21/4 teaspoons 2 cups 2 tablespoons

Small ­ 8 pretzels
/34 cup 11/2 teaspoons 21/2 teaspoons 2 cups + 6 tablespoons 2 teaspoons 2 cups 2 tablespoons

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 CuisinartTM Convection Bread Maker. Press Menu and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise.

When cycle is completed, remove dough from machine and transfer to a floured surface. Divide dough into equal pieces according to the specific recipe size. Roll each ball into a thin rope. Twist dough into a pretzel shape and place on a baking sheet lined with parchment paper. Cover with plastic and allow pretzels to rest for about 20 to 30 minutes.

Place 2 inches of water in a wide 51/2 quart sauté pan and bring to a boil. Preheat oven to 425°F. 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 11/2 minutes. Boil for 3 minutes total. Allow pretzels to drain on a wire cooling rack. Dip each pretzel into the stirred baking soda solution and place back on parchment- lined baking sheet. Bake in the oven until dark and golden, approximately 15 to 20 minutes. When pretzels are finished, transfer to a wire cooling rack.

Nutritional information per 2-ounce pretzel: Calories 141 (4% from fat) · carb. 28g · pro. 5g · fat 1g · sat. fat 0g · chol. 0mg · sod. 939mg · calc. 8mg · fiber 1g

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Herb Focaccia

Dough/Pizza Dough Cycle Delay Start Timer – Yes

Ingredients for crust
Water, 80°­ 90°F Extra virgin olive oil Italian herb blend Salt Bread flour Yeast, active dry, instant or bread machine

Large ­ 2 pounds
11/2 cups 3 tablespoons 1 tablespoon 2 teaspoons 41/4 cups 2 teaspoons

Medium ­ 11/2 pounds
11/8 cups 2 tablespoons + 1 teaspoon 21/4 teaspoons 11/2 teaspoons 3 cups + 3 tablespoons 11/2 teaspoons

Small ­ 1 pound
/34 cup 11/2 tablespoons 11/2 teaspoons 1 teaspoon 21/8 cups 1 teaspoon

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

Ingredients for topping
Extra virgin olive oil
Coarse kosher or sea salt
Freshly grated Asiago, Parmesan or Grana Padano® cheese
Chopped fresh herbs (parsley, basil, oregano, thyme, marjoram) ­ loosely packed

15×10-inch focaccia
4 tablespoons 1 teaspoon /12 cup
/13 cup

12×8-inch focaccia
3 tablespoons /34 teaspoon /13 cup
/14 cup

8×6-inch focaccia
2 tablespoons /12 teaspoon /14 cup
3 tablespoons

Brush a jelly-roll pan with olive oil and sprinkle with cornmeal. After dough has rested, roll out on a lightly floured surface to the appropriate size and place on prepared pan. Cover loosely with plastic wrap and let rise in a warm place until about doubled in size, about 40 to 50 minutes.

Preheat oven to 450°F. With oiled fingertips, press indentations into the dough about 1 inch apart and 1/2-inch deep. Drizzle with olive oil. Sprinkle evenly with salt, cheese and herbs. Place in preheated oven and bake until deep golden and puffed with a crispy crust, about 10 to 20 minutes, depending on size.

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

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Pizza Dough
Dough/Pizza Dough Cycle Delay Start Timer – Yes

Ingredients
Water, 80°­ 90°F Honey or sugar Salt (sea or kosher) Extra virgin olive oil Bread flour Whole wheat flour Yeast, active dry, instant or bread machine

Large ­ 2 pounds
11/3 cups 1 teaspoon 2 teaspoons 2 tablespoons 31/4 cups /34 cup 21/4 teaspoons

Medium ­ 11/2 pounds
1 cup /34 teaspoon 11/2 teaspoons 11/2 tablespoons 22/3 cups 9 tablespoons 13/4 teaspoons

Small ­ 1 pound
/23 cup /12 teaspoon 1 teaspoon 1 tablespoon 13/4 cups 6 tablespoons 11/4 teaspoons

Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When Dough Cycle is completed, deflate dough and use to make your favorite pizza.

• May use all bread flour rather than using part whole wheat flour.
  Nutritional information per serving (1 ounce): Calories 73 (14% from fat) · carb. 13g · pro. 2g · fat 1g · sat. fat 0g · chol. 0mg · sod. 147mg · calc. 4mg · fiber 1g

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Molasses Whole Wheat Rolls with Currants and Pecans

Dough/Pizza Dough Cycle Delay Start Timer – No

Ingredients
Milk, lowfat Water, 80°­ 90°F Butter, 1/2-inch pieces at room temperature Salt Molasses Whole wheat flour Bread flour Currants Chopped pecans Yeast, active dry, instant or bread machine

2 lbs. Dough ­ 16 rolls
/12 cup + 2 tablespoons /12 cup + 2 tablespoons 11/2 tablespoons 1 teaspoon 2 tablespoons 2 cups 2 cups /12 cup + 2 tablespoons /12 cup + 2 tablespoons 21/4 teaspoons

11/2 lbs. Dough ­ 12 rolls
/1 2 cup /1 2 cup 1 tablespoon /34 teaspoon 11/2 tablespoons 11/2 cups 11/2 cups /1 2 cup /1 2 cup 21/4 teaspoons

1 lb. Dough ­ 8-10 rolls
7 tablespoons 7 tablespoons 1 tablespoon /12 teaspoon 1 tablespoon 1 cup 11/4 cups 6 tablespoons 6 tablespoons 2 teaspoons

Place

References

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