Cuisinart ELC0303IB-1/7A7 - Manual (Page 26)

French Bread Loaf
French/Italian Bread Cycle
Delay Start Timer - Yes
Ingredients Large – 2 pounds Medium – 1 1 ⁄
2
pounds Small – 1 pound
Water, 80°– 90°F 1 1 ⁄
2
cups 1 1 ⁄
4
cups + 1 tablespoon 1 cup + 1 tablespoon
Salt 1 1 ⁄
2
teaspoons 1 1 ⁄
4
teaspoons 3 ⁄
4
teaspoon
Bread flour 4 cups 3 1 ⁄
2
cups 2 cups + 6 tablespoons
Yeast, active dry, instant or bread machine 2 1 ⁄
4
teaspoons 2 1 ⁄
4
teaspoons 2 teaspoons
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart ™ Convection Bread Maker. Press
Menu and select French/Italian. Press Crust and select Light or Medium crust (to taste). Press Loaf and select dough Size. Press Start to mix, knead, rise and
bake. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press start to continue. When cycle
is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.
To prepare using Rapid French/Italian cycle: Select Rapid French/Italian, medium crust or crust to taste, loaf size.
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).
Ingredients Large – 2 pounds Medium – 1 1 ⁄
2
pounds Small – 1 pound
Rapid rise yeast 3 teaspoons 2 1 ⁄
2
teaspoons 2 teaspoons
Vital wheat gluten (optional) 2 teaspoons 1 1 ⁄
2
teaspoons 1 teaspoon
Nutritional information per serving (1 ounce):
Calories 69 (4% from fat) • carb. 14g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 123mg • calc. 3mg • fiber 0g
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