Cuisinart CBK-100 Recipe Book

Recipe Booklet

Instruction

Booklet

Reverse Side

Cuisinart® Automatic Bread Maker

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

CBK-100

IB-8301

Recipes

FOR USE WITH WHITE BREADS FUNCTION

Basic White Bread .......................................................... 3

Oatmeal Bread ...............................................................3

Cinnamon Swirl Bread ................................................... 4

Granola Bread ................................................................ 4

Rosemary Bread .............................................................5

Pesto Bread ....................................................................5

Blue Cheese and Olive Bread ........................................ 6

Sun-Dried Tomato and Mozzarella Bread ...................... 6

Beer Bread .....................................................................7

Potato Bread .................................................................. 7

Three Cheese Bread....................................................... 8

Nutty Low Carb Bread ...................................................8

Low Carb Buttermilk Bread ............................................ 9

Low Carb Seed Bread .................................................... 9

FOR USE WITH FRENCH/ITALIAN BREAD FUCTION

French Bread Loaf ........................................................10

Rustic Italian Loaf ......................................................... 10

Country French Bread with Olives & Rosemary ..........11

Herbed Dill French Bread ............................................. 11

Parmesan Peppercorn French Bread ...........................12

Pignoli Bread ................................................................ 12

Semolina Bread with Fennel & Golden Raisins............ 13

"English Muffin" Toasting Bread ..................................13

FOR USE WITH WHOLE WHEAT BREADS FUNCTION

Basic Honey Whole Wheat ..........................................14

Buttermilk Whole Wheat with Currants ........................14

Multi-Grain Cereal Wheat Bread ..................................15

Nutty Whole Wheat Bread............................................15

True 100% Whole Wheat Bread ................................... 16

Whole Grain Whole Wheat Bread ................................16

Wheat Bran Bread ........................................................ 17

Pumpernickel Raisin Bread ..........................................17

Gruyére & Walnut Wheat Bread ...................................18

FOR USE WITH CAKE/QUICK BREADS FUNCTION

Banana Walnut Loaf ..................................................... 18

Carrot Cake Bread .......................................................19

Date Nut Bread ............................................................ 19

Lemon Poppy Seed Bread ........................................... 20

Cranberry Walnut Pumpkin Bread ...............................20

Sour Cream Chocolate Tea Loaf .................................. 21

Zucchini Bread ............................................................. 21

FOR USE WITH GLUTEN FREE BREADS FUNCTION

Gluten Free Rye Bread ................................................. 22

Gluten Free Apple, Cheddar, Walnut Bread .................22

Gluten Free Molasses Walnut Bread ............................23

Gluten Free Nut and Seed Bread ................................. 23

FOR USE WITH SWEET BREADS FUNCTION

Challah Loaf .................................................................24

Panettone Loaf ............................................................. 24

Rich Raisin Loaf ...........................................................25

Stollen Loaf ..................................................................25

"Apple Pie" Bread ........................................................26

FOR USE WITH DOUGHS FUNCTION

French Bread Baquettes ..............................................26

Bread Machine Brioche ................................................ 27

Cheddar Breadsticks .................................................... 27

Sweet Potato Clover Leaf Rolls ...................................28

Molasses Rolls with Currants and Pecans ..................28

Pizza Dough .................................................................29

Herb Focaccia ..............................................................29

Pretzels .........................................................................30

Whole Wheat Kalamata Rolls ....................................... 30

Garlic, Herb and Cheese Knots ...................................31

Cinnamon Swirl Rolls ...................................................31

Basic Sweet Dough ...................................................... 32

Raspberry Cheese Danish Braid ..................................33

FOR USE WITH PASTA DOUGH FUNCTION

Basic Pasta Dough ....................................................... 34

Egg Pasta Dough .........................................................34

Whole Wheat Pasta Dough .......................................... 35

Spinich Pasta Dough .................................................... 35

FOR USE WITH JAMS FUNCTION

Tomato Chutney ...........................................................36

Peach, Mango, Papaya and Apricot Jam ....................36

Strawberry Rhubarb Jam ............................................. 37

Pear and Ginger Preserves .......................................... 37

Blueberry Lime Jam .....................................................38

Plum Cassis Preserves .................................................38

To use the Rapid Bake Cycle for applicable recipes:

Prepare ingredients for the 1-½ pound loaf, replacing the yeast with 2½ teaspoons of rapid rise yeast. Secure the bread pan in the unit and press the rapid bake button. Press Start/Stop to mix, knead, rise and bake. For recipes with mix-ins, add the mix-in ingredients in the beginning with all ingredients.

2

White Breads

BASIC WHITE BREAD

Basic/White Bread Program Can be made with Delay Start Timer

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water, room temp 1½ cups 11⁄8 cups ¾ cup

Unsalted butter, room temp, cut into ½-inch pieces

Granulated sugar or honey 1 tablespoon 2¼ teaspoons 1½ teaspoons

Salt 1½ teaspoons 11⁄8 teaspoons ¾ teaspoon

Bread flour 4 cups 3 cups 2 cups

Nonfat dry milk ¼ cup 3 tablespoons 2 tablespoons

Yeast, active dry, instant or bread machine

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Basic/White program. Press Start/Stop to mix, knead, rise, and bake. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Calories 64 (15% from fat) • carb. 12g • pro. 2g • fat 1g • sat. fat 1g

3 tablespoons 2 tablespoons +

1 teaspoon

1½ teaspoons 1½ teaspoons 1 teaspoon

Nutritional information per serving (1 ounce):

• chol. 3mg • sod. 116mg • calc. 7mg • fiber 1g

1½ tablespoons

OATMEAL BREAD

Basic/White Bread Program

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Buttermilk, room temp 1½ cups 1 cup ¾ cup

Unsalted butter, room temp, cut into ½-inch pieces

Salt 1½ teaspoons 1 teaspoon ¾ teaspoon

Maple syrup 2 tablespoons 1½ tablespoons 1 tablespoon

Bread flour 4 cups 3 cups 2 cups

Old-fashioned oats 1 cup ¾ cup ½ cup

Yeast, active dry, instant or bread machine

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Basic/White program. Press Start/Stop to mix, knead, rise, and bake. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Calories 86 (13% from fat) • carb. 16g • pro. 3g • fat 1g • sat. fat 1g

2 tablespoons 1½ tablespoons 1 tablespoon

2 teaspoons 1½ teaspoons 1¼ teaspoons

Nutritional information per serving (1 ounce):

• chol. 2mg • sod. 109mg • calc. 18mg • fiber 1g

3

Basic/White Bread Program

CINNAMON SWIRL BREAD

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Cinnamon Swirl

Granulated sugar

Cinnamon

Raisins (optional) 1¼ cups 1¼ cups 1¼

Bread

Milk, room temperature 1¼ cups 1 cup ¾ cup

Unsalted butter, room temp, cut into ½-inch pieces

Egg, large, room temp 1

Salt 1 teaspoon 1 teaspoon ½ teaspoon

Granulated sugar 1½ tablespoons 1 tablespoon 1 tablespoon

Bread flour 4 cups 3½ cups 2½ cups

Yeast, active dry, instant or bread machine

In a small bowl combine the cinnamon swirl ingredients, including the raisins if using. Reserve.

Place the bread ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Basic/White program. Press Start/Stop to mix, knead, rise, and bake. When paddle signal sounds remove dough and kneading paddle. Place the dough on a floured surface. Roll the dough out into a rectangle, about ¼-inch thick. Sprinkle the cinnamon swirl mixture evenly over the surface of the dough. Roll the dough into a tight cylinder beginning with the shorter side, making sure the ends are tucked in and sealed. Place dough back in the bread pan (make sure the kneading paddle is removed) and When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

Calories 98 (16% from fat) • carb. 17g • pro. 3g • fat 2g • sat. fat 1g

Nutritional information per serving (1 ounce):

• chol. 12mg • sod. 106mg • calc. 19mg • fiber 1g

1

/3 cup ¼ cup 3 tablespoons

2¼ teaspoons ½ tablespoon ½ tablespoon

cups

2½ tablespoons 2 tablespoons 1½ tablespoons

1 1

2 teaspoons 2 teaspoons

1¾ teaspoons

GRANOLA BREAD

Basic/White Bread Program

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Milk, room temperature 1¼ cups 1 cup ¾ cup

Butter, room temp, cut into ½-inch pieces

Honey 2½ tablespoons 2 tablespoons 1½ tablespoons

Salt 1¼ teaspoons 1 teaspoon ¾ teaspoon

Granola 1 cup ¾ cup ½ cup

Bread flour 3¾ cups 3 cups 2¼ cups

Cinnamon ¾ teaspoon ½ teaspoon ¼ teaspoon

Yeast, active dry, instant or bread machine

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Basic/White program. Press Start/Stop to mix, knead, rise, and bake. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Calories 87 (16% from fat) • carb. 16g • pro. 3g • fat 2g • sat. fat 1g

2½ tablespoons 2 tablespoons 1½ tablespoons

2 teaspoons 2 teaspoons 1¾ teaspoons

Nutritional information per serving (1 ounce):

• chol. 3mg • sod. 107mg• calc. 17mg • fiber 1g

4

ROSEMARY BREAD

Basic/White Bread Program Can be made with Delay Start Timer

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water 1½ cups 1 cup ¾ cup

Olive oil 4 tablespoons 3 tablespoons 2 tablespoons

Salt 1½ teaspoons 1 teaspoon ¾ teaspoon

Bread flour 4 cups 3 cups 2 cups

Dried rosemary 1 tablespoon 2 teaspoons 1½ teaspoons

Yeast, active dry, instant or bread machine

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select Basic/White program. Press Start/Stop to mix, knead, rise, and bake. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Calories 78 (23% from fat) • carb. 13g • pro. 2g • fat 2g • sat. fat 0g

2¼ teaspoons 2¼ teaspoons 2 teaspoons

Nutritional information per serving (1 ounce):

• chol. 0mg • sod. 98mg • calc. 4mg • fiber 0g

PESTO BREAD

Basic/White Bread Program Can be made with Delay Start Timer

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water, room temperature 1¼ cups 1 cup ¾ cup

Extra virgin olive oil 2 tablespoons 2 tablespoons 1 tablespoon

Pesto

Sea salt 1 teaspoon ¾ teaspoon ½ teaspoon

Bread flour 42⁄3 cups 3½ cups 2¼ cups

Granulated sugar 1½ teaspoons 1 teaspoon 1 teaspoon

Yeast, active dry, instant or bread machine

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Basic/White program. Press Start/Stop to mix, knead, rise, and bake. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Nutritional information per serving (1 ounce):

Calories 96 (25% from fat) • carb. 15g • pro. 3g • fat 3g • sat. fat 0g

• chol. 0mg • sod. 89mg • calc. 11mg • fiber 1g

1

/3 cup ¼ cup 3 tablespoons

2 teaspoons 1¾ teaspoons 1½ teaspoons

5

BLUE CHEESE AND OLIVE BREAD

Basic/White Bread Program

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water, room temperature

2

/3 cup ½ cup

White wine 3 tablespoons 2 tablespoons 1 tablespoon

Unsalted butter, room temp, cut into ½-inch pieces

1½ tablespoons 1 tablespoon ½ tablespoon

Egg, large, room temp 1 1 1

Salt 1¼ teaspoons 1 teaspoon ½ teaspoon

Honey 1 tablespoon 1 tablespoon 1 tablespoon

Bread flour 3¾ cups 3 cups +

2 tablespoons

Nonfat dry milk 2 tablespoons 2 tablespoons 1½ tablespoons

Yeast, active dry, instant or bread machine

2 teaspoons 1¾ teaspoons 1½ teaspoons

Blue cheese ¾ cup ½ cup

Green olives, well drained, patted dry

¾ cup ½ cup

Place the water, wine, butter, egg, salt, honey, flour, dry milk and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Basic/White program. Press Start/Stop to mix, knead, rise, and bake. When the mix-in tone sounds, add the blue cheese and olives. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Calories 93 (24% from fat) • carb. 14g • pro. 3g • fat 2g • sat. fat 1g

Nutritional information per serving (1 ounce):

• chol. 12mg • sod. 254mg • calc. 22mg • fiber 1g

1

/3 cup +

2 tablespoons

2½ cups

1

/3 cup

1

/3 cup

SUN-DRIED TOMATO AND MOZZARELLA BREAD

Basic/White Bread Program

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water, room temperature 1 cup

Salt 1 teaspoon ¾ teaspoon ¾ teaspoon

Sugar 1 teaspoon 1 teaspoon ½ teaspoon

Bread flour 3¾ cups 2¾ cups 2 cups

Italian seasoning 1¼ teaspoons 1 teaspoon ¾ teaspoon

Yeast, active dry, instant or

2 teaspoons 2¼ teaspoons 2 teaspoons

bread machine

Shredded mozzarella 1 cup 6 ounces 4 ounces

Oil packed sundried tomatoes,

1

/3 cup ¼ cup 3 tablespoons

drained & roughly chopped

Place water, salt, sugar, flour, Italian seasoning and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Basic/White program. Press Start/Stop to mix, knead, rise, and bake. When the mix-in tone sounds, add the mozzarella and tomatoes. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Nutritional information per serving (1 ounce):

Calories 81 (22% from fat) • carb. 12g • pro. 3g • fat 2g • sat. fat 1g

• chol. 6mg • sod. 103mg • calc. 41mg • fiber 12g

2

/3 cup + 1 tablespoon ½ cup + 3 tablespoons

6

BEER BREAD

Basic/White Bread Program Can be made with Delay Start Timer

Ingredient Large 2 lb Medium 1½ lb Small 1lb

Water ½ cup + 2 tablespoons ½ cup 6 tablespoons

Beer ½ cup + 2 tablespoons ½ cup 6 tablespoons

Salt 1¼ teaspoons 1 teaspoon ¾ teaspoon

Granulated sugar 1 tablespoon + 1 teaspoon 1 tablespoon 2¼ teaspoons

Bread flour 3¾ cups 3 cups 2¼ cups

Yeast, active dry, instant or bread machine

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Basic/White program. Press Start/Stop to mix, knead, rise, and bake. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Calories 67 (4% from fat) • carb. 13g • pro. 2g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 98mg • calc. 3mg • fiber 1g

2 teaspoons 2 teaspoons 1¾ teaspoons

Nutritional information per serving (1 ounce):

POTATO BREAD

Basic/White Bread Program

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Potato cooking water, room temp ¾ cup ½ cup + 1 tablespoon 6 tablespoons

Unslated butter, room temp, cut into ½-inch pieces

Egg, large, room temp 1 1 1

Mashed potato (plain, without milk, butter or seasoning)

Salt 1½ teaspoons 1 teaspoon ¾ teaspoon

Granulated sugar 1 teaspoon 1 teaspoon ½ teaspoon

Bread flour 4 cups 3 cups 2¼ cups

Instant dry milk 2 tablespoons 1½ tablespoons 1 tablespoon +

Potato starch 2 tablespoons 1½ tablespoons 1 tablespoon +

Yeast, active dry, instant or bread machine

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Basic/White program. Press Start/Stop to mix, knead, rise, and bake. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

2 tablespoons 1 tablespoon 1 tablespoon

1 cup ¾ cup ½ cup

1 teaspoon

2¼ teaspoons 2¼ teaspoons 2 teaspoons

For use with Rapid Bake Cycle, see page 2

Nutritional information per serving (1 ounce):

Calories 68 (14% from fat) • carb. 12g • pro. 2g • fat 1g • sat. fat 0g

• chol. 10mg • sod. 105mg • calc. 11mg • fiber 0g

7

THREE CHEESE BREAD

Basic/White Bread Program

NUTTY LOW CARB BREAD

Basic/White Bread Program

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water, room temperature

3

/4 cup

2

/3 cup +1 tablespoon ¼ cup + 3 tablespoons

Park-skim ricotta ½ cup ¼ cup + 2 tablespoons ¼ cup

Shredded extra sharp Cheddar 1 cup (4 oz)

Grated Asiago ½ cup (2 oz)

3

/4 cup (3 oz) ½ cup (2 oz)

1

/3 cup (1½ oz) ¼ cup (1 oz)

Granulated sugar 2 tablespoons 4½ teaspoons 1 tablespoon

Salt 1½ teaspoons 11/8 teaspoons ¾ teaspoon

Tabasco® or other hot sauce 1 teaspoon ¾ teaspoon ½ teaspoon

Bread flour 4¼ cups 3 cups + 3 tablespoons 2 cups + 2 tablespoons

Yeast, active dry, instant or

2 teaspoons 1½ teaspoons 1 teaspoon

bread maker

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Basic/White program. Press Start/Stop to mix, knead, rise, and bake. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Nutritional information per serving (1 ounce):

Calories 84 (26% from fat) • carb, 12g • pro. 4g • fat 2g • sat. fat 1g

• chol. 7mg • sod. 51mg • calc. 59mg • fiber 0g

Ingredient Large 2 lb Medium 1½ lb

Water, room temperature 1½ cups 1¼ cups

Heavy cream, room temperature 2½ tablespoons 2 tablespoons

Molasses 1¼ tablespoons 1 tablespoon

Salt ¾ teaspoon ½ teaspoon

Whole wheat flour 1¼ cups 1 cup

Vital wheat gluten

Barley flour

Oat flour

Almond flour

2

/3 cup ½ cup

2

/3 cup ½ cup

2

/3 cup ½ cup

2

/3 cup ½ cup

Soy protein 2½ tablespoons 2 tablespoons

Mixed sunflower & pumpkin seeds

Mixed, chopped walnuts & pecans

2

/3 cup ½ cup

2

/3 cup ½ cup

Yeast, active dry, instant or bread machine 2¼ teaspoons 2¼ teaspoons

Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press menu button to select Basic/White Program. Press Start/Stop button. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

This loaf is not recommended for the Rapid Bake program.

Nutritional information per serving (1 ounce):

Calories 55 (22% from fat) • carb. 7g • pro. 4g • fat 1g • sat. fat 0g

• chol. 1mg • sod. 12mg • calc. 27mg • fiber 1g

8

LOW CARB BUTTERMILK BREAD

Basic/White Bread Program

LOW CARB SEED BREAD

Basic/White Program

Ingredient Large 2 lb Medium 1½ lb

Buttermilk, room temp 1½ cups 1¾ cups

Honey 1¼ tablespoons 1 tablespoon

Salt ¾ teaspoon ½ teaspoon

Whole wheat flour 1¼ cups ¼ cup

Vital wheat gluten

Barley flour

2

/3 cup ¼ cup

2

/3 cup ½ cup

Almond flour 2/3 cup ½ cup

Soy protein 2½ tablespoons 2 tablespoons

Flax seed 2½ tablespoons 2 tablespoons

Yeast, active dry, instant or bread machine 2¼ teaspoons 2¼ teaspoons

Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press menu button to select Basic/White Program. Press Start/Stop button. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

This loaf is not recommended for the Rapid Bake program.

Nutritional information per serving (1 ounce):

Calories 55 (22% from fat) • carb. 7g • pro. 4g • fat 1g • sat. fat 0g

• chol. 1mg • sod. 12mg • calc. 27mg • fiber 1g

Ingredient Large 2 lb Medium 1½ lb

Water, room temperature 1¼ cups 1 cup

Heavy cream, room temperature 3 tablespoons 3 tablespoons

®

Splenda

1½ tablespoons 1 tablespoon

Salt ¾ teaspoon ½ teaspoon

Flax seed oil 2½ tablespoons 2 tablespoons

Whole wheat flour 1¼ cups 1 cup

Almond flour 1 cup ¾ cup

Oat flour

Brown rice flour

2

/3 cup ½ cup

2

/3 cup ½ cup

Vital wheat gluten ¼ cup 2 tablespoons

Flax seeds 2½ tablespoons 2 tablespoons

Sesame seeds 2½ teaspoons 2 tablespoons

Poppy seeds 2½ teaspoons 2 teaspoons

Yeast, active dry, instant or bread machine 2¼ teaspoons 2¼ teaspoons

Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press menu button to select Basic/White Program. Press Start/Stop button. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

This loaf is not recommended for the Rapid Bake program.

Nutritional information per serving (1 ounce):

Calories 81 (31% from fat) • carb. 10g • pro. 10g • fat 3g

• sat. fat 1g • chol. 2mg • sod. 2mg • calc. 33mg • fiber 1g

9

french/Italian Bread

FRENCH BREAD LOAF

French/Italian Bread Program Can be made with Delay Start Timer

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water, room temperature 1½ cups 1¼ cups 1 cup + 1 tablespoon

Salt 1½ teaspoons 1¼ teaspoons ¾ teaspoon

Bread flour 4 cups 3¼ cups 2¼ cups + 2 tablespoons

Yeast, active dry, instant or bread machine

Place all ingredients, in the order listed, into the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color to select both size and crust preference. Press the menu button to select the French/Italian program. Press Start/Stop to mix, knead, rise, and bake. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Calories 69 (4% from fat) • carb. 14g • pro. 2g • fat 0g • sat. fat 0g

2 teaspoons 1¾ teaspoons 1½ teaspoons

Nutritional information per serving (1 ounce):

• chol. 0mg • sod. 123mg • calc. 3mg • fiber 0g

RUSTIC ITALIAN LOAF

French/Italian Bread Program For use with Delay Start Timer, but must be present to shape bread and add sesame seeds.

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water, room temperature 1½ cups 1 cup ¾ cup

Extra virgin olive oil 2 tablespoons 1½ tablespoons 1 tablespoon

Sea salt 2 teaspoons 1½ teaspoons 1 teaspoon

Granulated sugar 1 teaspoon ¾ teaspoon

Bread flour 4 cups 3 cups 2 cups

Wheat bran (unprocessed coarse) ½ cup

Yeast, instant or bread machine 2 teaspoons 1¾ teaspoons 1¼ teaspoons

Sesame seeds (optional) 1 tablespoon 2 teaspoons 1½ teaspoons

Place water, olive oil, salt, sugar, bread flour, wheat bran and yeast, in order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color to select both size and crust preference. Press the menu button to select the French/Italian program. Press Start/ Stop to mix, knead, rise, and bake. Remove dough and kneading paddle. Shape the dough into a loaf, replace in the bread pan, and sprinkle with sesame seeds. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Nutritional information per serving (1 ounce):

Calories 62 (20% from fat) • carb. 11g • pro. 2g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 85mg • calc. 4mg • fiber 1g

1

/3 cup ¼ cup

1

/2 teaspoon

10

COUNTRY FRENCH BREAD

WITH OLIVES AND ROSEMARY

French/Italian Bread Program Can be made with Delay Start Timer (must be present to add olives)

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water, room temperature 1½ cups +

2 tablespoons

Extra virgin olive oil 1 tablespoon 2½ teaspoons 1½ teaspoons

Sea salt 1½ teaspoons 11/8 teaspoons ¾ teaspoon

Honey 1 teaspoon ¾ teaspoon ½ teaspoon

Dry rosemary 2 teaspoons 1½ teaspoons 1 teaspoon

Bread flour 2½ cups 1¾ cups +

Whole wheat flour 1 cup ¾ cup ½ cup

Rye flour

Yeast, instant or bread machine

Kalamata or Niçoise olives, drained, patted dry, pitted and halved before measuring

1

/3 cup ¼ cup 2 tablespoons

2 teaspoons 1¾ teaspoons 1¼ teaspoons

1 cup ¾ cup ½ cup

Place water, olive oil, salt, honey, rosemary, bread flour, whole wheat flour, rye flour, and yeast, in order listed, in the bread pan fitted with kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color to select both size and crust preference. Press the menu button to select the French/ Italian program. Press Start/Stop to mix, knead, rise, and bake. When the mix-in tone sounds, add the olives. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Calories 35 (20% from fat) • carb. 6g • pro. 1g • fat 1g • sat. fat 0g

Nutritional information per serving (1 ounce):

• chol. 0mg • sod. 99mg • calc. 3mg • fiber 1g

1¼ cups ¾ cup +

2 tablespoons

1 tablespoon

1¼ cups

+ 2 teaspoons

HERBED DILL FRENCH BREAD

French/Italian Bread Program Can be made with Delay Start Timer

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water, room temperature 1½ cups 1¼ cups 1 cup

Extra virgin olive oil 2 tablespoons 1½ tablespoons 1 tablespoon

Salt 1¼ teaspoons 1 teaspoon ¾ teaspoon

Bread flour 3¾ cups 3¼ cups 21/3 cups + 1 tablespoon

Dill weed 3 teaspoons 2 teaspoons 1½ teaspoons

Yeast, active dry, instant or bread machine

Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color to select both size and crust preference. Press the menu button to select the French/Italian program. Press Start/Stop to mix, knead, rise, and bake. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Calories 78 (17% from fat) • carb. 14g • pro. 2g • fat 1g • sat. fat 0g

1¾ teaspoons 1½ teaspoons 1¼ teaspoons

Nutritional information per serving (1 ounce):

• chol. 0mg • sod. 99mg • calc. 5mg • fiber 1g

11

PARMESAN PEPPERCORN FRENCH BREAD

French/Italian Bread Program

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water, room temperature 1¼ cups 1 cup ¾ cup

Olive oil 4 tablespoons 3 tablespoons 2¼ tablespoons

Salt 1¼ teaspoons 1 teaspoon ¾ teaspoon

Bread flour 3¾ cups 3 cups 2¼ cups

Grated Parmesan

Freshly ground black

2

/3 cup ½ cup

2

/3 teaspoon ½ teaspoon

pepper

Yeast, active dry, instant or

2 teaspoons 1¾ teaspoons 1¼ teaspoons

bread machine

Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color to select both size and crust preference. Press the menu button to select the French/Italian program. Press Start/Stop to mix, knead, rise, and bake. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Nutritional information per serving (1 ounce):

Calories 78 (23% from fat) • carb. 13g • pro. 2g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 98mg • calc. 3mg • fiber 1g

1

/3 cup

1

/3 teaspoon

PIGNOLI BREAD

French/Italian Bread Program Can be made with Delay Start Timer

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water, room temperature 1½ cups 1 cup 1 cup

Extra virgin olive oil 3 tablespoons +

2 teaspoons

Sea salt 1¼ teaspoons 1 teaspoon ¾ teaspoon

Bread flour 4 cups 3 cups 2¼ cups +

Semolina four

1

/3 cup ¼ cup 3 tablespoons

Pignoli/pine nuts ½ cup

Yeast, active dry, instant or

2 teaspoons 1¾ teaspoons 1½ teaspoons

bread machine

Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color to select both size and crust preference. Press the menu button to select the French/Italian program. Press Start/Stop to mix, knead, rise, and bake. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Nutritional information per serving (1 ounce):

Calories 101 (32% from fat) • carb. 14g • pro. 3g • fat 4g • sat. fat1g

• chol. 0mg • sod. 98mg • calc. 4mg • fiber 1g

3 tablespoons 1 tablespoon

2 tablespoons

1

/3 cup ¼ cup

12

SEMOLINA BREAD WITH FENNEL

AND GOLDEN RAISINS

French/Italian Bread Program Can be made with Delay Start Timer (must be present to add raisins)

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water, room temperature 12/3 cups 1¼ cups + 1 tablespoon ¾ cup + 2 tablespoons

Sea salt 2 teaspoons 1½ teaspoons 1 teaspoon

Fennel seed 2 teaspoons 1½ teaspoons 1 teaspoon

Granulated sugar 1 teaspoon ¾ teaspoon ½ teaspoon

Semolina flour 3 cups 2¼ cups 1½ cups

Bread flour 1 cup ¾ cup ½ cup

Yeast, active dry, instant or bread machine

Golden raisins ¾ cup

Place water, salt, fennel seed, sugar, semolina flour, bread flour and yeast, in order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color to select both size and crust preference. Press the menu button to select the French/Italian program. Press Start/Stop to mix, knead, rise, and bake. When the mix-in tone sounds, add the raisins. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Calories 84 (3% from fat) • carb. 18g • pro. 3g • fat 0g • sat. fat 0g

2 teaspoons 1¾ teaspoons 1¼ teaspoons

2

/3 cup 6 tablespoons

Nutritional information per serving (1 ounce):

• chol. 0mg • sod. 85mg • calc. 3mg • fiber 1g

“ENGLISH MUFFIN” TOASTING BREAD

French/Italian Bread Program

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Lowfat milk, room temp 1½ cups 1¼ cups ¾ cup

Granulated sugar 3 teaspoons 2¼ teaspoons 1½ teaspoons

Salt 1½ teaspoons 11/8 teaspoons ¾ teaspoon

Baking soda ½ teaspoon

Bread flour 4 cups 3 cups 2 cups

Nonfat dry milk ¼ cup 3 tablespoons 2 tablespoons

Yeast, active dry, instant or

2 teaspoons 1¾ teaspoons 1¼ teaspoons

bread machine

Cornmeal 2 tablespoons 1½ tablespoons 1 tablespoon

Place milk, sugar, salt, baking soda, bread flour, dry milk and yeast, in order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color to select both size and crust preference. Press the menu button to select the French/Italian program. Press Start/ Stop to mix, knead, rise, and bake. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. Sprinkle with cornmeal and press Start/Stop to continue rising and baking. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Nutritional information per serving (1 ounce):

Calories 65 (9% from fat) • carb. 12g • pro. 3g • fat 1g • sat. fat 0g

• chol. 1mg • sod. 142mg • calc. 34mg • fiber 0g

3

8

/

teaspoon

¼ teaspoon

13

Whole Wheat Breads

BASIC HONEY WHOLE WHEAT

Whole Wheat Program Can be made with Delay Start Timer

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water, room temperature 1¼ cups 1 cup 1 cup + 1 tablespoon

Salt 1¼ teaspoons 1 teaspoon ¾ teaspoon

Unsalted butter, room temp, cut into ½-inch pieces

Honey 2 tablespoons 1½ tablespoons 1 tablespoon

Bread flour 1¼ cups 1¼ cups ¾ cup

Whole-wheat flour 2½ cups 2 cups 1½ cups

Yeast, active dry, instant or bread machine

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Whole Wheat program. Press Start/Stop to mix, knead, rise, and bake. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Calories 73 (15% from fat) • carb. 14g • pro. 2g • fat 1g • sat. fat 1g

2½ tablespoons 2 tablespoons 1½ tablespoons

2¼ teaspoons 2¼ teaspoons 2 teaspoons

Nutritional information per serving (1 ounce):

• chol. 3mg • sod. 99mg • calc. 5mg • fiber 1g

BUTTERMILK WHOLE WHEAT WITH CURRANTS

Whole Wheat Program

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Buttermilk, room temperature 1½ cups 1¼ cups 1 cup + 1 tablespoon

Salt 1¼ teaspoons 1 teaspoon ¾ teaspoon

Maple syrup 2 tablespoons 1½ tablespoon 1 tablespoon

Whole wheat flour 4 cups 3¼ cups 2 cups + 6 tablespoons

Vital wheat gluten 1 teaspoon 1 teaspoon ¾ teaspoon

Currants

Yeast, active dry, instant or bread machine

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Whole Wheat program. Press Start/Stop to mix, knead, rise, and bake. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Nutritional information per serving (1 ounce):

Calories 74 (5% from fat) • carb. 15g • pro. 3g • fat 0g • sat. fat 0g

• chol. 1mg • sod. 115mg • calc. 26mg • fiber 2g

2

/3 cup ½ cup

2¼ teaspoons 2¼ teaspoons 2 teaspoons

1

/3 cup

14

MULTI-GRAIN CEREAL WHEAT BREAD

Whole Wheat Program

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water, room temperature 1¼ cups ¾ cup + 3 tablespoons ½ cup + 2 tablespoons

Plain, fat-free yogurt

Unsalted butter, room temp, cut into ½-inch pieces

Light brown sugar, packed 2 tablespoons 4½ teaspoons 1 tablespoon

Salt 1½ teaspoons 11/8 teaspoons ¾ teaspoon

Bread flour 2 cups 1½ cups 1 cup

Whole wheat flour 2 cups 1½ cups 1 cup

7-grain cereal flakes 22/3 cups 2 cups 11/3 cups

Yeast, active dry, instant or bread machine

1

/3 cup ¼ cup 2 tablespoons +

2 teaspoons

3 tablespoons 2 tablespoons

1½ tablespoons

+ 1 teaspoon

2½ teaspoons 2 teaspoons 1¼ teaspoon

NUTTY WHOLE WHEAT BREAD

Whole Wheat Program

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Buttermilk, room temperature

Salt 1 teaspoon ¾ teaspoon ½ teaspoon

Unsalted butter, room temp, cut into ½-inch pieces

Maple syrup 1½ tablespoons 1 tablespoon 1 tablespoon

Bread flour 1¼ cups 1 cup ¾ cup

Whole wheat flour 2¼ cups 2 cups 1½ cups

Yeast, active dry, instant or bread machine

Mixed nuts and seeds (walnuts, pecans, pumpkin seeds, sunflower seeds)

1

3

1

/

cups

1 cup ¾ cup

1½ tablespoons 1 tablespoon 1 tablespoon

2¼ teaspoons 2¼ teaspoons 2 teaspoons

¾ cup ¾ cup ½ cup

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Whole Wheat program. Press Start/Stop to mix, knead, rise, and bake. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Nutritional information per serving (1 ounce):

Calories 64 (20% from fat) • carb. 11g • pro. 2g • fat. 1g • sat. fat 1g

• chol. 3mg • sod. 115mg • calc. 7mg • fiber 1g

Place all ingredients except nuts and seeds, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Whole Wheat program. Press Start/Stop to mix, knead, rise, and bake. When the mix-in tone sounds, add the mixed nuts and seeds. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Nutritional information per serving (1 ounce):

Calories 90 (30% from fat) • carb. 13g • pro. 3g • fat 3g • sat. fat 1g

• chol. 2mg • sod. 85mg • calc. 21mg • fiber 2g

15

TRUE 100% WHOLE WHEAT BREAD

Whole Wheat Program Can be made with Delay Start Timer

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water, room temperature 1½ cups 1 cup 1 cup + 1 tablespoon

Salt 1¼ teaspoons 1 teaspoon ¾ teaspoon

Honey 2 tablespoons 1½ tablespoons 1 tablespoon

Whole wheat flour 4 cups 3¼ cups 2 cups + 6 tablespoons

Vital wheat gluten

Yeast, active dry, instant or bread machine

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Whole Wheat program. Press Start/Stop to mix, knead, rise, and bake. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Calories 61 (4% from fat) • carb. 13g • pro. 2g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 99mg • calc. 6mg • fiber 2g

1

3

/

cup

¼ cup 3 tablespoons

2¼ teaspoons 2¼ teaspoons 2 teaspoons

Nutritional information per serving (1 ounce):

WHOLE GRAIN WHOLE WHEAT BREAD

Whole Wheat Program

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water, room temperature 1½ cups 1¼ cups 1 cup + 1 tablespoon

Unslated butter, room temp, cut into ½-inch pieces

Salt 1¼ teaspoons 1 teaspoon ¾ teaspoon

Honey 2½ tablespoons 2 tablespoons 1½ tablespoons

Whole wheat flour

Buckwheat flour

Oats 2½ tablespoons 2 tablespoons 1½ tablespoons

Flax seed

Yeast, active dry, instant or bread machine

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Whole Wheat program. Press Start/Stop to mix, knead, rise, and bake. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Calories 69 (13% from fat) • carb. 14g • pro. 2g • fat 1g • sat. fat 0g

• chol. 1mg • sod. 101mg • calc. 7mg • fiber 2g

1 tablespoon +

1 tablespoon ¾ tablespoon

1 teaspoon

1

3

/

cups

2

3

/

cup

1

3

/

cup

2¾ cups 2 cups

½ cup

¼ cup 2 tablespoons

2¼ teaspoons 2¼ teaspoons 2 teaspoons

Nutritional information per serving (1 ounce):

1

/3 cup

16

WHEAT BRAN BREAD

Whole Wheat Program Can be made with Delay Start Timer

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water, room temperature 1¼ cups 1 cup 1 cup + 1 tablespoon

Salt 1¼ teaspoons 1 teaspoon ¾ teaspoon

Unsalted butter, room temp, cut into ½-inch pieces

Molasses 2 tablespoons 1½ tablespoons 1 tablespoon

Whole wheat flour 3¾ cups 3 cups 2¼ cups

Old-fashioned oats

Wheat bran

Yeast, active dry, instant or bread machine

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Whole Wheat program. Press Start/Stop to mix, knead, rise, and bake. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Calories 65 (11% from fat) • carb. 13g • pro. 3g • fat 1g • sat. fat 0g

• chol. 1mg • sod. 100mg • calc. 16mg • fiber 2g

1½ tablespoons 1 tablespoon ¾ tablespoon

1

3

/

cup + 2 table-

1

/3 cup ¼ cup

spoons

1

/3 cup + 2 table-

1

/3 cup ¼ cup

spoons

2¼ teaspoons 2¼ teaspoons 2 teaspoons

Nutritional information per serving (1 ounce):

PUMPERNICKEL RAISIN BREAD

Whole Wheat Program Can be made with Delay Start Timer (must be present to add raisins/caraway seeds)

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water, room temperature 1¼ cups ¾ cup + 3 tablespoons ½ cup + 2 tablespoons

Molasses ¼ cup 3 tablespoons 2 tablespoons

Vegetable oil 2 tablespoons 1½ tablespoons 1 tablespoon

Salt 1½ teaspoons 11/8 teaspoons ¾ teaspoon

Bread flour 2½ cups 1¾ cups + 2 tablespoons 1¼ cups

Whole wheat flour ½ cup 6 tablespoons ¼ cup

Rye flour ½ cup 6 tablespoons ¼ cup

Cornmeal

Unsweetened cocoa powder

1

/3 cup

2 tablespoons 1½ tablespoons 1 tablespoon

Instant espresso powder 1 teaspoon ¾ teaspoon ½ teaspoon

Yeast, active dry, instant or bread machine

2¼ teaspoon 1¾ teaspoons 11/8 teaspoons

Vital wheat gluten 2 tablespoons 1½ tablespoons 1 tablespoon

Raisins ¾ cup ½ cup + 1 tablespoon 6 tablespoons

Caraway seeds 2 teaspoons 1½ teaspoons 1 teaspoon

Place the water, molasses, oil, salt, flours, cornmeal, cocoa, espresso and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Whole Wheat program. Press Start/Stop to mix, knead, rise, and bake. When the mix-in tone sounds, add the raisins and caraway seeds. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Calories 81 (14% from fat) • carb. 16g • pro. 2g • fat 1g • sat. fat 0g

Nutritional information per serving (1 ounce):

• chol. 0mg • sod. 113mg • calc. 11mg • fiber 1g

1

3

/

cup

2 tablespoons + 2 teaspoons

17

GRUYÈRE & WALNUT WHEAT BREAD

Whole Wheat Program Can be made with Delay Start Timer (must be present to add cheese and nuts)

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water, room temperature 1½ cups

Walnut oil 2 tablespoons 1½ tablespoons 1 tablespoon

Granulated sugar 2 teaspoons 1½ teaspoons 1 teaspoon

Salt 2 teaspoons 1½ teaspoons 1 teaspoon

Bread flour 2 cups 1½ cups 1 cup

Whole wheat flour 2 cups 1½ cups 1 cup

Wheat germ

2

/3 cup ½ cup

Thyme (optional) 1 tablespoon 2 teaspoons 1½ teaspoons

Yeast, active dry, instant or

2¼ teaspoons 1¾ teaspoons 11/8 teaspoons

bread machine

Gruyère, grated 3 ounces 2½ ounces 2 ounces

Walnuts ¾ cup ½ cup

Place the water, oil, sugar, salt, flours, wheat germ, thyme and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Whole Wheat program. Press Start/Stop to mix, knead, rise, and bake. When the mix-in tone sounds, add the Gruyère and walnuts. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Nutritional information per serving (1 ounce):

Calories 130 (57% from fat) • carb. 11g • pro. 4g • fat 8g • sat. fat 2g

• chol. 4mg • sod. 160mg • calc. 41mg • fiber 1g

1

8

1

/

cups

¾ cup

1

/3 cup

1

/3 cup

Cake/Quick Breads

BANANA WALNUT LOAF

Cake/Quick Bread Program

Makes one 1½-pound loaf

nonstick cooking spray ½ cup buttermilk, room temperature ½ cup unsalted butter, room temperature, cut into ½-inch pieces 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1¼ cups mashed ripe bananas ¾ teaspoon salt 1 cup granulated sugar 2 cups unbleached, all-purpose flour 1 teaspoon baking soda ¾ teaspoon baking powder

2

3

/

cup chopped walnuts

Coat the inside of the bread pan fitted with the kneading paddle with nonstick cooking spray. Place all ingredients, in order listed, in the bread pan and secure the pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Cake/Quick Bread program. Press Start/Stop to mix and bake. While the batter is mixing, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

Nutritional information per serving (1 ounce):

Calories 146 (40% from fat) • carb. 20g • pro. 2g • fat 7g • sat. fat 3g

• chol. 24mg • sod. 141mg • calc. 13mg • fiber 1g

18

Cake/Quick Bread Program

CARROT CAKE BREAD

DATE NUT BREAD

Cake/Quick Bread Program

Makes one 1½-pound loaf

nonstick cooking spray ¼ cup vegetable oil 2 large eggs, room temperature ½ teaspoon pure vanilla extract ½ cup granulated sugar ¼ cup light brown sugar, firmly packed ¼ cup crushed pineapple with juices (from can) 1¼ cup unbleached, all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 1 teaspoon ground cloves ¾ teaspoon ground cinnamon 1 cup freshly grated carrots

1

3

/

cup chopped pecans or walnuts

1

3

/

cup golden raisins

Coat the inside of the bread pan fitted with the kneading paddle with nonstick cooking spray. Place all ingredients, in order listed, in the bread pan and secure the pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Cake/Quick Bread program. Press Start/Stop to mix and bake. While the batter is mixing, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

Nutritional information per serving (1 ounce):

Calories 107 (34% from fat) • carb. 17g • pro. 1g • fat 4g • sat. fat 0g

• chol. 13mg • sod. 46mg • calc. 11mg • fiber 1g

Makes one 1½-pound loaf

nonstick cooking spray 1 cup chopped dates ¼ cup unsalted butter, room temperature, cut into ½-inch pieces 1 teaspoon pure vanilla extract 1 cup boiling water ¾ cup granulated sugar 1¾ cup unbleached, all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt ½ cup chopped walnuts

Coat the inside of the bread pan fitted with the kneading paddle with nonstick cooking spray. Place all ingredients, in order listed, into the bread pan and secure the pan into the Cuisinart® Automatic Bread Maker. Press menu button to select the Cake/Quick Bread program. Press Start/Stop to mix and bake. While the batter is mixing, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

Nutritional information per serving (1 ounce):

Calories 106 (26% from fat) • carb. 19g • pro. 2g • fat 3g • sat. fat 1g

• chol. 4mg • sod. 157mg • calc. 6mg • fiber 1g

19

LEMON POPPY SEED BREAD

Cake/Quick Bread Program Makes one 1½-pound loaf

nonstick cooking spray

2

3

/

cup buttermilk 3 tablespoons fresh lemon juice 2 teaspoons lemon zest

1

3

/

cup unsalted butter, melted and cooled 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 cup granulated sugar 1½ cups unbleached, all-purpose flour 1 teaspoon salt 1 teaspoon poppy seeds 1¼ teaspoons baking powder

Coat the inside of the bread pan fitted with the kneading paddle with nonstick cooking spray. Place all ingredients, in order listed, in the bread pan and secure the pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Cake/Quick Bread program. Press Start/Stop to mix and bake. While the batter is mixing, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

Nutritional information per serving (1 ounce):

Calories 111 (30% from fat) • carb. 18g • pro. 2g • fat 4g • sat. fat 2g

• chol. 35mg • sod. 48mg • calc. 20mg • fiber 0g

CRANBERRY WALNUT PUMPKIN BREAD

Cake/Quick Bread Program Delay Start Timer - No

Makes one 1½-pound loaf

nonstick cooking spray 3 tablespoons vegetable oil ¾ cup canned pumpkin 2 large eggs, room temperature ¾ cup light brown sugar, firmly packed

2

3

1

/

cups unbleached, all-purpose flour ¾ teaspoon ground cinnamon ¼ teaspoon ground allspice ¼ teaspoon freshly ground nutmeg ¾ teaspoon salt ¾ teaspoon baking powder

1

/3 cup walnuts

1

/3 cup dried cranberries

Coat the inside of the bread pan fitted with the kneading paddle with nonstick cooking spray. Place all ingredients, in order listed, in the bread pan and secure the pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Cake/Quick Bread program. Press Start/Stop to mix and bake. While the batter is mixing, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

Nutritional information per serving (1 ounce):

Calories 109 (33% from fat) • carb. 14g • pro. 2g • fat 4g • sat. fat 1g

• chol. 27mg • sod. 96mg • calc. 17mg • fiber 1g

20

SOUR CREAM CHOCOLATE TEA LOAF

Cake/Quick Bread Program

ZUCCHINI BREAD

Cake/Quick Bread Program

Makes one 1½-pound loaf

nonstick cooking spray ½ cup plus 1 tablespoon lowfat milk ½ cup sour cream 2 large eggs, room temperature ¾ teaspoon pure vanilla extract ½ cup granulated sugar

1

3

/

cup light brown sugar, firmly packed

1

3

1

/

cups unbleached, all-purpose flour ¾ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ¾ cup chocolate chips

1

/3 cup chopped walnuts

Coat the inside of the bread pan fitted with the kneading paddle with nonstick cooking spray. Place all ingredients, in order listed, in the bread pan and secure the pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Cake/Quick Bread program. Press Start/Stop to mix and bake. While the batter is mixing, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

Nutritional information per serving (1 ounce):

Calories 110 (29% from fat) • carb. 18g • pro. 2g • fat 4g • sat. fat 1g

• chol. 16mg • sod. 72mg • calc. 21mg • fiber 1g

Makes one 1½-pound loaf

nonstick cooking spray

1

3

/

cup vegetable oil ¾ cup shredded zucchini 2 large eggs, room temperature

1

3

/

cup light brown sugar, firmly packed 3 tablespoons granulated sugar 1½ cups unbleached, all-purpose flour ¾ teaspoon ground cinnamon ¼ teaspoon ground allspice ¾ teaspoon salt ½ teaspoon baking soda ½ teaspoon baking powder

1

3

/

cup walnuts

1

3

/

cup raisins

Coat the inside of the bread pan fitted with the kneading paddle with nonstick cooking spray. Place all ingredients, in order listed, in the bread pan and secure the pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Cake/Quick Bread program. Press Start/Stop to mix and bake. While the batter is mixing, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

Nutritional information per serving (1 ounce):

Calories 123 (38% from fat) • carb. 17g • pro. 2g • fat 5g • sat. fat 1g

• chol. 27mg • sod. 125mg • calc. 15mg • fiber 1g

21

Gluten Free breads

GLUTEN FREE RYE BREAD

Gluten Free Program

Makes one 1½-pound loaf

1½ cups lowfat milk, room temperature 3 tablespoons unsalted butter, room temperature,

cut into ½-inch pieces 2 large eggs, room temperature ¾ teaspoon cider vinegar ¾ teaspoon orange zest 1½ teaspoons kosher salt ¾ cup brown rice flour ¾ cup garfava flour

1

3

/

cup cornstarch

1

3

/

cup potato starch

1

3

/

cup sorghum flour 2 tablespoons quinoa flour 2 tablespoons light brown sugar, firmly packed 1½ tablespoons caraway seeds 2 teaspoons xanthan gum ½ teaspoon gelatin 2¼ teaspoons yeast, active dry, instant or bread ma

Place all ingredients, in order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Gluten Free program. Press Start/Stop to mix, rise and bake. While the dough is mixing, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

Nutritional information per serving (1 ounce):

Calories 87 (26% from fat) • carb. 13g • pro. 3g • fat 3g • sat. fat 1g

• chol. 23mg • sod. 163mg • calc. 29mg • fiber 2g

chine

GLUTEN FREE APPLE, CHEDDAR, WALNUT BREAD

Gluten Free Program

Makes one 1½-pound loaf

1 cup plus 1 tablespoon lowfat milk, room temperature 1½ tablespoons unsalted butter, room temperature,

cut into ½-inch pieces 1½ tablespoons honey 2 large eggs, room temperature ¾ teaspoon cider vinegar 1 teaspoon kosher salt 1 cup plus 1 tablespoon brown rice flour ½ cup potato starch ¼ cup tapioca flour 1½ tablespoons quinoa flour 1½ tablespoons garfava flour ¼ cup shredded Cheddar ¼ cup chopped dried apples ¼ cup chopped walnuts 1½ teaspoons xanthan gum ½ teaspoon gelatin 2¼ teaspoons yeast, active dry, instant or bread machine

Place all ingredients, in order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Gluten Free program. Press Start/Stop to mix, rise and bake. While the dough is mixing, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

Nutritional information per serving (1 ounce):

Calories 127 (29% from fat) • carb. 19g • pro. 5g • fat 4g • sat. fat 1g

• chol. 25mg • sod. 195mg • calc. 71mg • fiber 1g

22

GLUTEN FREE MOLASSES WALNUT BREAD

Gluten Free Program

GLUTEN FREE NUT AND SEED BREAD

Gluten Free Program

Makes one 1½-pound loaf

11/3 cups lowfat milk, room temperature 3 tablespoons unsalted butter, room temperature,

cut into ½-inch pieces 3 tablespoons molasses 1 large egg, room temperature ¾ teaspoon cider vinegar 1½ teaspoons kosher salt 1 cup garfava flour ¾ cup tapioca flour ½ cup sorghum flour ½ cup plus 1 tablespoon cornstarch 2 tablespoons potato starch ½ cup plus 1 tablespoon chopped walnuts 2 teaspoons xanthan gum 1 teaspoon gelatin 2¼ teaspoons yeast, active dry, instant or bread machine

Place all ingredients, in order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Gluten Free program. Press Start/Stop to mix, rise and bake. While the dough is mixing, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

Nutritional information per serving (1 ounce):

Calories 98 (33% from fat) • carb. 15g • pro. 3g • fat 4g • sat. fat 1g

• chol. 14mg • sod. 161mg • calc. 45mg • fiber 2g

Makes one 1½-pound loaf

11/3 cup lowfat milk, room temperature 3 tablespoons unsalted butter, room temperature,

cut into ½-inch pieces 3 tablespoons molasses 1 large egg, room temperature ¾ teaspoon cider vinegar 1½ teaspoons kosher salt 1 cup garfava flour ¾ cup tapioca flour ½ cup sorghum flour ½ cup plus 1 tablespoon cornstarch 2 tablespoons potato starch ½ cup plus 1 tablespoon mixed chopped nuts and seeds

(walnuts, pecans, sunflower seeds, pumpkin seeds) 2 tablespoons currants 2 teaspoons xanthan gum 1 teaspoon gelatin 2¼ teaspoons yeast, active dry, instant or bread machine

Place all ingredients, in order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Gluten Free program. Press Start/Stop to mix, rise and bake. While the dough is mixing, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

Nutritional information per serving (1 ounce):

Calories 105 (34% from fat) • carb. 15g • pro. 3g • fat 4g • sat. fat 1g

• chol. 14mg • sod. 161mg • calc. 46mg • fiber 2g

23

Sweet Breads

PANETTONE LOAF

Sweet Bread Program

CHALLAH LOAF

Sweet Bread Program

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Water, room temperature 1 cup ¾ cup 1 cup

Unsalted butter, room temp,

7 tablespoons

cut into ½-inch pieces

Large egg(s), room temp 2 eggs 1 egg 1 egg

Salt 1¼ teaspoons 1 teaspoon ¾ teaspoon

Granulated sugar 3½ tablespoons 3 tablespoons 2¼ tablespoon

Bread flour 3¾ cups 3 cups 2¼ cups

Yeast, active dry, instant or

2 teaspoons 1¾ teaspoons 1½ teaspoons

bread machine

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Sweet program. Press Start/Stop to mix, knead, rise, and bake. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

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

1

3

/

cup

¼ cup

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Milk, room temperature

Unsalted butter, room temp, cut into

2

3

/

cup

1

3

/

cup

½ cup

¼ cup 2 tablespoons

1

/3 cup

½-inch pieces

Large egg(s), room temp 2 eggs 2 eggs 1 egg

Orange zest 1 tablespoon 2½ teaspoons 2 teaspoons

Salt 1 teaspoon ¾ teaspoon ½ teaspoon

3

1

/3 cup

1

3

/

cups

¼ cup 2 tablespoons

2¾ cups 2 cups

Granulated sugar

Bread flour

Anise seed 1¼ teaspoon 1 teaspoon ¾ teaspoon

Ground nutmeg ¾ teaspoon ½ teaspoon ¼ teaspoon

Yeast, active dry, instant or bread machine 2¼ teaspoons 2 teaspoons 1¾ teaspoons

Mixed fruit (both dried and candied citrus) 1 cup ¾ cup ½ cup

Place the milk, butter, egg(s), zest, salt, sugar, bread flour, anise seed, nutmeg and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Sweet program. Press Start/Stop to mix, knead, rise, and bake. When the mix-in tone sounds, add the mixed fruit. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

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

24

RICH RAISIN LOAF

Sweet Bread Program

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Milk, room temperature

Unsalted butter, room temp, cut

2

3

/

cup

½ cup

½ cup ¼ cup 2 tablespoons

into ½-inch pieces

Large egg(s), room temp 2 eggs 2 eggs 1 egg

Salt 1 teaspoon ¾ teaspoon ½ teaspoon

Granulated sugar ¼ cup 3 tablespoons 2¼ tablespoons

Bread flour 3¾ cups 3 cups 2¼ cups

Yeast, active dry, instant or

2 teaspoons 1¾ teaspoons

bread machine

Raisins

2

3

/

cup

½ cup

Place the milk, butter, egg(s), salt, sugar, bread flour, and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Sweet program. Press Start/Stop to mix, knead, rise, and bake. When the mix-in tone sounds, add the raisins. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

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

1

2

1

/

teaspoons

1

3

/

cup

3

/

cup

STOLLEN LOAF

Sweet Bread Program

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Milk, room temperature 1 cup ¾ cup ¾ cup

Unsalted butter, room temp,

7½ tablespoons

cut into ½-inch pieces

Large egg(s), room temp 2 eggs 2 eggs 1 egg

Lemon zest 3 tablespoons 2 teaspoons 1½ teaspoon

Salt

Granulated sugar

Bread flour

1 Teaspoon

1

3

/

cup

2

3

/

cups

Ground cinnamon 1¼ teaspoons 1 teaspoon ¾ teaspoon

Ground nutmeg ¾ teaspoon ½ teaspoon ¼ teaspoon

Yeast, active dry, instant or

2 teaspoons 1¾ teaspoons 1½ teaspoons

bread machine

Raisins

Slivered almonds

2

3

/

cup

2

3

/

cup

Place the milk, butter, egg(s), zest, salt, sugar, bread flour, cinnamon, nutmeg, and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Sweet program. Press Start/Stop to mix, knead, rise, and bake. When the mix-in tone sounds, add the raisins and almonds. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

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

1

3

/

cup

¼ cup

¾ teaspoon ½ teaspoon

¼ cup 2 tablespoons

3 cups + 2 tablespoons 2¼ cups

½ cup

1

/3 cup

1

3

/

cup

25

“APPLE PIE” BREAD

Sweet Bread Program

Ingredient Large 2 lb Medium 1½ lb Small 1 lb

Milk, lowfat, room temp 1 cup ¾ cup + 2 tablespoons ½ cup + 1 tablespoon

Large egg(s), room temp 3 eggs 2 eggs 1 egg

Unsalted butter, room temp, cut into ½-inch pieces

Light brown sugar, packed ¼ cup 3 tablespoons 2 tablespoons

Salt 1½ teaspoons

Bread flour 4¼ cups

Yeast, active dry, instant or bread machine

Dried apples, packed ½ cup

Walnuts, chopped

Raisins, packed

Place the milk, eggs, butter, brown sugar, salt, bread flour and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press loaf size and crust color buttons to select both size and crust preference. Press the menu button to select the Sweet program. Press Start/Stop to mix, knead, rise, and bake. When the mix-in tone sounds, add the apples, walnuts and raisins. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.

For use with Rapid Bake Cycle, see page 2

Calories 105 (26% from fat) • carb. 16g • pro. 3g • fat 3g • sat. fat 1g

3 tablespoons

2 tablespoons + 1 teaspoon

1

8

1

/

teaspoons

1

8

3

/

cups 2

2 teaspoons 1¾ teaspoons

1

3

/

cup

1

3

/

cup

1

3

/

cup

Nutritional information per serving (1 ounce):

• chol. 21mg • sod 122mg • calc. 19mg • fiber 1g

¼ cup 3 tablespoons

1½ tablespoons

¾ teaspoon

1

8

/

cups

1

8

1

/

teaspoons

¼ cup

Doughs

FRENCH BREAD BAGUETTES

Dough Program

Makes 1½-pounds dough, 2 baguettes

1

8

1

/

cups water, room temperature 1½ teaspoons salt ¾ teaspoon granulated sugar 3 cups bread flour 2 tablespoons wheat germ 1¾ teaspoons yeast, active dry, instant or bread machine cornmeal for dusting

Place all ingredients except for the cornmeal, in the order listed, in the bread pan fitted with the kneading paddle and secure pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Dough program. Press Start/Stop to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

When cycle is completed, remove dough and transfer to a lightly floured surface. Punch to deflate and let rest for 10 minutes.

Divide dough into two equal pieces. Shape each piece of dough into a long narrow baguette and place on a baking sheet that has been dusted with cornmeal. Cover loosely with plastic wrap and let rise 30 to 40 minutes. While baguettes rise, place a pan of hot water on the bottom rack of the oven and preheat to 425°F.

Dust dough gently with additional flour. Using a serrated knife, make 4 diagonal slashes in each loaf, about ¼-inch deep. Bake bread in preheated oven 25 to 30 minutes until browned and hollow-sounding when tapped. Cool on a wire rack. Bread slices best when allowed to cool completely.

Nutritional information per serving (1 ounce):

Calories 72 (3% from fat) • carb. 15g • pro. 2g • fat 0g

• chol. 0mg • sod. 177mg • calc. 4mg • fiber 1g

26

BREAD MACHINE BRIOCHE

Dough Program

Makes one 1½-pound brioche or twelve individual brioches

1

3

/

cup milk, regular or lowfat, room temperature 3 large eggs, room temperature* 6 tablespoons unsalted butter,

cut into ½-inch pieces, room temperature 1½ tablespoons granulated sugar 1½ tablespoons powdered milk 1 teaspoon salt 2¾ cups plus 1 tablespoon bread flour 2¼ teaspoons yeast, active dry, instant or bread machine egg wash – 1 large egg beaten with 1 tablespoon water

Place all ingredients except the egg wash, in the order listed, in the bread pan fitted with the kneading paddle and secure pan in the Cuisinart® Automatic Bread Maker. Press the menu button to select the Dough program. Press Start/Stop to mix, knead and rise. This dough is very soft, so it is recommended to scrape the bowl after 10 minutes of kneading to ensure even mixing.

When cycle is completed, remove dough and transfer to a well-buttered bowl. Punch down to deflate and cover with plastic wrap and refrigerate for 1 hour.

Deflate dough. For a 1½-pound loaf, remove a small piece of dough, about 1/6 of the dough. Shape the large piece into a ball and press into a buttered 6-inch brioche mold. Press a hole in the center about 1 inch deep. Shape the smaller piece into a ball and place in the center hole. For individual brioche, follow the same shaping directions, and place in ½-cup brioche molds. Cover loosely with plastic wrap and let rise in a warm, draft-free place about 45 minutes. Preheat oven to 350°F.

Brush brioche(s) with egg wash. Bake in preheated oven for 20 to 30 minutes for larger brioche and 15 to 20 minutes for individual brioches. Brioche should be rich and golden in color and hollow-sounding when tapped. Remove from pans and let cool for 10 to 15 minutes on a rack before serving.

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

Nutritional information per serving (one 2-ounce brioche) :

Calories 198 (35% from fat) • carb. 26g • pro. 6g • fat 8g • sat. fat 4g

• chol. 69mg • sod. 222mg • calc. 36mg • fiber 1g

CHEDDAR BREADSTICKS

Dough Program

Makes about 30 breadsticks

¾ cup water, room temperature

1

3

/

cup extra virgin olive oil 1½ teaspoons salt ½ teaspoon granulated sugar 3 cups bread flour 1 cup shredded sharp Cheddar 1 teaspoon paprika 2¼ teaspoons yeast, active dry, instant or bread machine

Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle and secure the bread pan in the Cuisinart® Automatic Bread Maker. Press the menu button to select the Dough program. Press Start/Stop to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

When cycle is completed, remove dough from machine and transfer to a lightly floured surface. Punch down to deflate. Preheat oven to 375°F and line baking sheets with parchment paper.

Roll the dough out into a rectangle, about ¼ inch thick, 10 inches long and 22 inches wide. Roll the rectangle so that its width runs from left to right. With a pizza cutter or sharp knife, cut strips that are each ½ inch wide. Twist each strip so it resembles a cheese straw. Place on parchment-lined baking sheet and cover with plastic and allow to rest for about 30 minutes. Once breadsticks have rested brush with olive oil and bake until golden about 15 to 20 minutes. Allow to cool slightly and serve.

Nutritional information per breadstick:

Calories 83 (36% from fat) • carb. 10g • pro. 3g • fat 3g

• sat. fat 0g • chol. 2mg • sod. 136mg • calc. 29mg • fiber 0g

27

SWEET POTATO CLOVER LEAF ROLLS

Dough Program

MOLASSES ROLLS WITH CURRANTS AND PECANS

Dough Program

Makes about 12 rolls

8 to 10

ounces sweet potato, peeled and cut into ½-inch cubes,

(¾ cup mashed)

1

3

/

cup reserved cooking water from sweet potatoes

1

3

/

cup nonfat dry milk 3 tablespoons light brown sugar, firmly packed 3 tablespoons unsalted butter, room temperature,

cut into small cubes 1 teaspoon salt 3 cups bread flour 2 teaspoons yeast, active dry, instant or bread machine cooking spray milk for brushing tops of rolls

Place the cubed sweet potatoes in a saucepan with water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Drain, reserving 1/3 cup cooking water, and let cool to room temperature. Mash sweet potatoes well.

Place measured mashed sweet potatoes, measured cooking liquid, nonfat dry milk, brown sugar, butter, salt, bread flour and yeast, in order listed, in baking pan fitted with kneading paddle, and secure pan in the Cuisinart® Automatic Bread Maker. Press the menu button to select the Dough program. Press Start/Stop to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

When cycle is completed, remove dough and transfer to a lightly floured surface. Punch down to deflate. Divide into 12 equal portions. Lightly coat a 12-cup muffin tin with cooking spray. Divide each dough ball into 3 equal portions. Roll each piece into a small ball. Arrange 3 small dough balls in each muffin cup. Cover with plastic wrap and let rise until doubled, about 30 to 40 minutes. Preheat oven to 375°F. When rolls have doubled in size, brush tops with milk. Bake in preheated oven for 20 to 25 minutes, until lightly browned and hollow sounding when tapped. Remove from muffin tins and serve warm. May be made ahead and reheated to serve.

Calories 199 (16% from fat) • carb. 36g • pro. 6g • fat 3g • sat. fat 2g

Nutritional information per roll:

• chol. 8mg • sod. 223mg • calc. 55mg • fiber 2g

Makes 12 rolls

½ cup lowfat milk, room temperature ½ cup water, room temperature 1 tablespoon butter, room temperature, cut into small cubes ¾ teaspoon kosher salt 1½ tablespoons molasses 1½ cups whole wheat flour 1½ cups bread flour ½ cup currants ½ cup chopped, toasted pecans 2¼ teaspoons yeast, active dry, instant or bread machine

Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle and secure pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Dough program. Press Start/Stop to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

When cycle is completed, remove dough and transfer to a lightly floured surface. Preheat oven to 350°F and line a baking sheet with parchment paper.

Divide the dough 12 equal pieces. Roll each piece into an oval and place on prepared baking sheet and cover with plastic. Allow to rest for about 30 minutes until the rolls have about doubled in size. Once rolls have doubled, snip 2 to 3 vents along the top each roll with sharp scissors and dust with flour. Bake in preheated oven for about 35 minutes, until they are a dark golden. Once finished, transfer rolls to a wire cooling rack.

Nutritional information per roll:

Calories 181 (23% from fat) • carb. 31g • pro. 5g • fat 5g • sat. fat 1g

• chol. 3mg • sod. 156mg • calc. 45mg • fiber 3g

of

28

Dough Program

PIZZA DOUGH

HERB FOCACCIA

Dough Program

Makes a 1½-pound dough

1 cup water, room temperature ¾ teaspoon honey 1½ teaspoons salt 1½ tablespoons extra virgin olive oil

2

3

2

/

cups bread flour* ½ cup plus 1 tablespoon whole wheat flour* 1¾ teaspoons yeast, active dry, instant or bread machine

Place ingredients, in order listed, in the bread pan fitted with the kneading paddle and secure pan in the Cuisinart® Automatic Bread Maker. Press the menu button to select the Dough program. Press Start/Stop to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

When cycle is completed, remove dough and follow your favorite pizza recipe.

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

Nutritional information per serving (one ounce):

Calories 73 (14% from fat) • carb. 13g • pro. 2g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 147mg • calc. 4mg • fiber 1g

Makes a 12 x 8-inch focaccia

Crust: 1 cup plus 2 tablespoons water, room temperature

2 tablespoons plus 1 teaspoon extra virgin olive oil 2¼ teaspoons Italian herb blend 1½ teaspoons salt 3 cups plus 3 tablespoons bread flour 1½ teaspoons yeast, active dry, instant or bread machine

Topping: 3 tablespoons extra virgin olive oil ¾ teaspoon kosher salt

1

3

/

cup grated Parmesan

¼ cup chopped fresh herbs (any combination: parsley, basil,

oregano, thyme, and/or marjoram) – loosely packed

Place the crust ingredients, in the order listed, in the bread pan fitted with the kneading paddle and secure pan in the Cuisinart® Automatic Bread Maker. Press the menu button to select the Dough program. Press Start/Stop to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

When cycle is completed, remove dough and transfer to a lightly floured surface. Punch down to deflate and let rest 10 minutes before continuing.

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

Preheat oven to 450°F. With oiled fingertips, press indentations into the dough about 1 inch apart and ½ 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 20 to 25 minutes.

Nutritional information per serving (one ounce):

Calories 99 (34% from fat) • carb. 13g • pro. 3g • fat 4g • sat. fat 1g

• chol. 1mg • sod. 213mg • calc. 23mg • fiber 0mg

29

Dough Program

PRETZELS

WHOLE WHEAT KALAMATA ROLLS

Dough Program

Makes 12 pretzels

1 cup water, room temperature 2 teaspoons salt 1 tablespoon light brown sugar, firmly packed 3¼ cups bread flour 2¼ teaspoons yeast, active dry, instant or bread machine 2 cups water 2 tablespoons baking soda

Place the water, salt, brown sugar, bread flour and yeast, in the order listed (do not add the second amount of water or baking soda) in the bread pan fitted with the kneading paddle and secure pan in the Cuisinart® Automatic Bread Maker. Press the menu button to select the Dough program. Press Start/Stop to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

When cycle is completed, remove dough and transfer to a lightly floured surface. Divide dough into 12 equal pieces. 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.

Stir the 2 cups of water and baking soda together in a small bowl.

Place a 6-quart saucepan filled with water over high heat and bring to a boil. Preheat oven to 425°F.

Once pretzels have rested and water comes to a boil, carefully slide one pretzel into the boiling water at a time, flipping each after 1½ 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 on prepared 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

Makes 12 rolls

½ cup milk, room temperature ¼ cup plus 2 tablespoons water, room temperature 1 tablespoon extra virgin olive oil ¾ teaspoon salt 1 tablespoon granulated sugar 1½ cups whole wheat flour 1½ cups bread flour ½ cup pitted kalamata olives, roughly chopped 1 teaspoon herbes de Provence 2¼ teaspoons yeast, active dry, instant or bread machine

Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle, and secure pan in the Cuisinart® Automatic Bread Maker. Press the menu button to select the Dough program. Press Start/Stop to mix, knead, and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

When cycle is completed, remove dough from machine and transfer to a lightly floured surface. Preheat oven to 350°F and line a baking sheet with parchment paper.

Divide the dough into 12 equal pieces. Roll each piece into an oval and place on a prepared baking sheet 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 serrated knife and dust with whole wheat flour. Bake in preheated oven for about 20 to 25 minutes, until they are a dark golden. Once finished, transfer rolls to a wire cooling rack.

Note: This recipe can also be shaped into one large oval loaf. Follow the same instructions and then bake for an additional 10 minutes.

Nutritional information per roll:

Calories 83 (28% from fat) • carb. 13g • pro. 2g • fat 3g • sat. fat 0g

• chol. 0mg • sod. 232mg • calc. 15mg • fiber 1g

30

Dough Program

GARLIC, HERB, AND CHEESE KNOTS

CINNAMON SWIRL ROLLS

Dough Program

Makes 12 rolls

Topping: 2 garlic cloves, finely chopped

2 teaspoons Italian herb seasoning blend 1 tablespoon extra virgin olive oil Knots:

1 cup water, room temperature 1½ tablespoons extra virgin olive oil 1 teaspoon kosher salt 3 cups bread flour ¼ cup nonfat dry milk 2 tablespoons potato flakes ¼ cup grated Asiago 2 teaspoons yeast, active dry, instant or bread machine

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

Add the knot ingredients, in the order listed, to the bread pan fitted with the kneading paddle and secure pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Dough program. Press Start/Stop to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

When cycle is completed, remove dough and transfer to a lightly floured surface. Preheat oven to 350°F. Line a baking sheet with parchment paper.

Divide the dough into 12 even pieces. Roll each into a 10-inch rope and shape into a knot. Place on prepared baking sheet, cover lightly with plastic wrap and rest for approximately 30 minutes. Bake in preheated oven for 15 to18 minutes until lightly browned. Brush hot knots lightly with reserved herb/olive oil mixture; let cool 5 to10 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

Makes 18 rolls

Dough: ½ cup lowfat milk, room temperature

2 large eggs, room temperature 4 tablespoons unsalted butter, room temperature,

cut into small cubes

1

/3 cup granulated sugar

¾ teaspoon salt 1 teaspoon pure vanilla extract 3 cups bread flour

1

3

/

cup cornstarch

1¾ teaspoons yeast, active dry, instant or bread machine

Filling:

1

3

/

cup light brown sugar, firmly packed 3 tablespoons granulated sugar 1 tablespoon plus 2½ teaspoons ground cinnamon 3 tablespoons unsalted butter, melted

Frosting: 3 ounces lowfat cream cheese

3 tablespoons unsalted butter, room temperature ¾ teaspoon pure vanilla extract 1 cup plus 2 tablespoons confectioners’ sugar, sifted 2¼ teaspoons lowfat milk cooking spray

Place the dough ingredients, in the order listed, in the bread pan fitted with the kneading paddle and secure pan in the Cuisinart® Automatic Bread Maker. Press the menu button to select the Dough program. Press Start/Stop to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

*Continues on page 32

31

While dough is mixing, stir together the sugars and cinnamon for the filling, and reserve. Process the frosting ingredients with either a Cuisinart® food processor, stand or hand mixer. Frosting should be completely smooth. Reserve.

When cycle is completed, remove dough and transfer to a lightly floured surface and punch down to deflate. Divide dough into 2 equal pieces and let rest for 10 minutes. Lightly coat two 8-inch round pans with cooking spray.

Roll the dough out into rectangles 12 inches wide and ½-inch thick. Brush each rectangle with melted butter to within 1 inch of one long side and to the ends of the remaining sides. Sprinkle evenly with the cinnamon sugar mixture. Roll the dough up like a jelly-roll, ending with the unbuttered edge. Pinch along long side to seal. Cut 9 slices from each with a serrated knife. Arrange in prepared pans, cover with plastic wrap and let rise for 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.

Let cool for 20 to 25 minutes before frosting. Spread or drizzle frosting to taste.

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

BASIC SWEET DOUGH

Dough Program

Makes a 1½-pound dough

2 large eggs, room temperature ¼ cup plus 2 tablespoons water, room temperature ¼ cup sour cream, room temperature ¼ cup unsalted butter, room temperature, cut into small cubes ¼ cup granulated sugar 3 cups bread flour 2¼ teaspoons yeast, active dry, instant or bread machine

Place all ingredients, in order listed, in bread pan fitted with the kneading paddle and secure pan in the Cuisinart® Automatic Bread Maker. Press menu to select the Dough program. Press Start/Stop to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

When cycle is completed, remove dough and transfer to a lightly floured surface, punch to deflate and let rest 10 minutes before continuing.

This dough may be used to make your favorite sweet breakfast/brunch treats.

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

32

RASPBERRY CHEESE DANISH BRAID

Dough Program

Makes 2 Danish braids

1 recipe basic sweet dough (see previous recipe) 6 ounces cream cheese, room temperature, cut into ½-inch pieces 3 tablespoons granulated sugar 1 tablespoon plus 1 teaspoon cornstarch 1 large egg ¾ teaspoon pure vanilla extract ½ cup raspberry preserves egg wash – 1 large egg beaten with 1 tablespoon water

Vanilla Glaze (optional): ½ cup confectioners’ sugar, sifted ½ teaspoon pure vanilla extract lowfat milk (approximately ¼ cup)

Prepare basic sweet dough according to recipe. Line two baking sheets with parchment paper.

While dough is mixing, prepare the cream cheese filling. Place the cream cheese, sugar, cornstarch, egg and vanilla in a Cuisinart® Food Processor fitted with the metal chopping blade. Process until completely smooth. Reserve refrigerated until ready to use.

Divide the dough into 2 equal pieces. Roll out each piece into a rectangle approximately 14 x 10 inches and place each on a prepared baking sheet. Spread the cream cheese filling evenly down the center of each rectangle lengthwise. Top each with the raspberry preserves. Cut 1-inch wide strips on either side of the dough, cutting from the edge of the dough to the edge of the filling. Begin braid by folding top strips together across the filling and continue with alternating strips until the bottom is reached.

Preheat oven to 350°F.

Cover braids with plastic wrap and let rise until nearly doubled. Brush with egg wash. Bake for about 30 to 40 minutes until golden brown and filling is set.

While braids are baking prepare the vanilla glaze, if using. Place sifted sugar and vanilla in a bowl. Whisk the milk into mixture, a few drops at a time, until mixture becomes a consistency that can be drizzled.

Remove braids from oven. Slide parchment and braids onto a wire rack and pull parchment out from under the braids. Allow to cool. Serve plain, dusted with confectioners’ sugar, or drizzled with vanilla glaze.

Nutritional information per serving (one ounce):

Calories 158 (35% from fat) • carb. 122g • pro. 4g • fat 6g • sat. fat 3g

• chol. 41mg • sod. 39mg • calc. 17mg • fiber 1g

33

PASTA DOUGH

BASIC PASTA DOUGH

Pasta Dough Program

Makes 2 pounds, about 20 servings

¾ cup plus 1 tablespoon water ¼ cup olive oil 1½ teaspoons salt 4 cups unbleached, all-purpose flour

Place ingredients, in order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Pasta Dough program. Press Start/Stop to mix and knead. While the dough is mixing, scrape the sides of the bread pan with a rubber spatula after 5 minutes, to fully incorporate ingredients. When cycle is complete, remove dough from bread pan and place on a lightly floured surface. Let dough rest for about ½ hour.

Once rested, knead dough a few times by hand. If dough is too wet, knead in 1 tablespoon of flour at time until desired consistency is achieved. Hand-roll pasta or run through a pasta roller machine.

Nutritional information per serving:

Calories 104 (23% from fat) • carb. 18g • pro. 3g • fat 3g • sat. fat 0g

• chol. 0mg • sod. 181mg • calc. 4mg • fiber 0g

EGG PASTA DOUGH

Pasta Dough Program

Makes 2 pounds, about 20 servings

5 large eggs ¼ cup olive oil 3 tablespoons water 1½ teaspoons salt 4 cups unbleached, all-purpose flour

Place ingredients, in order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Pasta Dough program. Press Start/Stop to mix and knead. While the dough is mixing, scrape the sides of the bread pan with a rubber spatula after 5 minutes, to fully incorporate ingredients. When cycle is complete, remove dough from bread pan and place on a lightly floured surface. Let dough rest for about ½ hour.

Once rested, knead dough a few times by hand. If dough is too wet, knead in 1 tablespoon of flour at time until desired consistency is achieved. Hand-roll pasta or run through a pasta roller machine.

Nutritional information per serving:

Calories 122 (29% from fat) • carb. 18g • pro. 4g • fat 4g • sat. fat 1g

• chol. 53mg • sod. 195mg • calc. 7mg • fiber 0g

34

WHOLE WHEAT PASTA DOUGH

Pasta Dough Program

SPINACH PASTA DOUGH

Pasta Dough Program

Makes 2 pounds, about 20 servings

¼ cup olive oil 3 tablespoons water 5 large eggs 1½ teaspoons salt 2 cups whole-wheat flour 2 cups unbleached, all-purpose flour

Place ingredients, in order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Pasta Dough program. Press Start/Stop to mix and knead. While the dough is mixing, scrape the sides of the bread pan with a rubber spatula after 5 minutes, to fully incorporate ingredients. When cycle is complete, remove dough from bread pan and place on a lightly floured surface. Let dough rest for about ½ hour.

Once rested, knead dough a few times by hand. If dough is too wet, knead in 1 tablespoon of flour at time until desired consistency is achieved. Hand-roll pasta or run through a pasta roller machine.

Nutritional information per serving:

Calories 105 (25% from fat) • carb. 18g • pro. 3g • fat 3g • sat. fat 0g

• chol. 0mg • sod. 178mg • cal. 4mg • fiber 2g

Makes about 2¼ pounds, about 24 servings

8 ounces fresh spinach 2 tablespoons olive oil ¼ cup water 4 large eggs 1½ teaspoons salt 2 cups unbleached, all-purpose flour 2 cups semolina flour

Steam spinach until it is just wilted. Plunge it into ice water to stop cooking and maintain its bright green color. Squeeze all liquid out of spinach. Purée it with oil and water in a Cuisinart® food processor fitted with the metal chopping blade.

Place puréed spinach plus remaining ingredients, in order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Pasta Dough program. Press Start/Stop to mix and knead. While the dough is mixing, scrape the sides of the bread pan with a rubber spatula after 5 minutes, to fully incorporate ingredients. When cycle is complete, remove dough from bread pan and place on a lightly floured surface. Let dough rest for about ½ hour.

Once rested, knead dough a few times by hand. If dough is too wet, knead in 1 tablespoon of flour at time until desired consistency is achieved. Hand-roll pasta or run through a pasta roller machine.

Nutritional information per serving:

Calories 95 (21% from fat) • carb. 15g • pro. 4g • fat 2g • sat. fat 0g

• chol. 35mg • sod. 167mg • calc. 14mg • fiber 1g

35

Jams

TOMATO CHUTNEY

Jam Program

Makes about 4 cups

1 can (14-15 ounces) diced tomatoes, with juices 6 ounces finely (¼-inch) chopped onion (about 1 cup) 5 ounces finely (¼-inch) chopped green pepper (about 1 cup) 1 cup packed light brown sugar

2

3

/

cup diced apple (¼-inch)

½ 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 ½ teaspoon dry mustard ¼ teaspoon ground allspice

Place all ingredients in the order listed in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Jam program. Press Start/Stop. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

When cycle is 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

PEACH, MANGO, PAPAYA AND APRICOT JAM

Jam Program

Makes about 3 cups

1 cup (8 ounces) diced (½-inch) peaches 1 cup (6 ounces) diced (½-inch) mango 1 cup (6 ounces) diced (½-inch) papaya ½ cup (4 ounces) dried apricots, cut into quarters 1 cup granulated sugar 3 tablespoons fresh lemon juice ¼ cup powdered pectin

Place all ingredients in the order listed in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Jam program. Press Start/Stop. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

When cycle is complete, spoon into clean dry jars. Let cool, then cover. Store in refrigerator for about 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

36

Jam Program

STRAWBERRY RHUBARB JAM

PEAR AND GINGER PRESERVES

Jam Program

Makes about 4 cups

1 pound fresh strawberries, stemmed and quartered or halved 12 ounces fresh rhubarb, cut into ½-inch slices

2

3

/

cup granulated sugar

1

3

/

cup packed light brown sugar ¼ cup powdered pectin ½ teaspoon ground cinnamon

1

Place half the strawberries in a bowl with

3

/

cup of the granulated sugar. Use a potato masher or fork to mash roughly until strawberries are still slightly chunky, with some liquid. Add remaining ingredients and stir to combine. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Jam program. Press Start/Stop. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

When cycle is complete, spoon into clean dry jars. Let cool, then cover. Store in refrigerator for about 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

Makes 2½ cups

1 pound thinly sliced pears (weigh after peeling and coring) 1 cup granulated sugar ¼ cup powdered pectin 3 tablespoons fresh lemon juice 2-3 tablespoons candied ginger bits (to taste) 1 teaspoon grated fresh lemon zest ¼ teaspoon powdered ginger

Place all ingredients in the order listed in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Jam program. Press Start/Stop. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

When cycle is complete, spoon into clean dry jars. Let cool, then cover. Store in refrigerator for about 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

37

BLUEBERRY LIME JAM

Jam Program

1

Makes about 4

6 cups fresh blueberries 11/3 cups granulated sugar 1 package (1.75 ounces) powdered pectin ¼ cup fresh lime juice 1 teaspoon grated fresh lime zest

Place all ingredients in the order listed in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Jam program. Press Start/Stop. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

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

3

/

cups

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

PLUM CASSIS PRESERVES

Makes about 4½ cups

2 pounds plums, pitted and cut into ¼-inch slices ¾ cup granulated sugar

1

3

/

cup crème de cassis liqueur ¼ cup fresh lemon juice 1 package (1.75 ounces) powdered pectin 1 teaspoon ground cinnamon

Place all ingredients in the order listed in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Jam program. Press Start/Stop. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

When cycle is complete, spoon into clean dry jars. Let cool, then cover. Store in refrigerator for about 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

38

Cuisinart CBK-100 Recipe Book

Specifications and Main Features

Frequently Asked Questions

User Manual