Cuisinart CBK-200 - Manual (Page 55)

57
Whole Wheat Kalamata Bread
Dough/Pizza Dough Cycle
Delay Start T imer - No
Ingredients 2 lbs. Dough – 16 rolls 1
1
⁄
2
lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls
Milk, 80°–90°F
1
⁄
2
cup + 2 tablespoons
1
⁄
2
cup 6 tablespoons
Water , 80°–90°F 7
1
⁄
2
tablespoons 6 tablespoons 4
1
⁄
2
tablespoons
Olive oil 1
1
⁄
2
tablespoons 1 tablespoon 1 tablespoon
Salt 1 teaspoon
3
⁄
4
teaspoon
1
⁄
2
teaspoon
Granulated sugar 1 tablespoon + 1 teaspoon 1 tablespoon 2 teaspoons
Whole wheat flour 2 cups 1
1
⁄
2
cups 1 cup
Bread flour 2 cups 1
1
⁄
2
cups 1
1
⁄
4
cups
Kalamata olives, pitted and chopped
1
⁄
2
cup + 2 tablespoons
1
⁄
2
cup 6 tablespoons
Herbes de Provence 1
1
⁄
4
teaspoons 1 teaspoon
3
⁄
4
teaspoon
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 Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise.
When cycle is completed, remove dough from machine and transfer to a lightly floured surface. Preheat oven to 350°F . Divide the dough into the number of
pieces that the recipe size indicates. Roll each piece into an oval and place on a baking sheet lined with parchment paper and cover with plastic. Allow to rest
for about 30 minutes until the rolls have about doubled in size. Once rolls have doubled, cut 2 small slashes across each roll with a serrated knife. Dust with
whole wheat flour and bake in preheated oven for about 20 to 25 minutes, until they are a dark golden. Once finished, transfer rolls to a wire cooling rack.
Note:This recipe can also be shaped into large oval loaves. Follow the same directions for the rolls but shape the dough into one la rge oval-shaped loaf. If you
are using the 2-lb. recipe, divide the dough into two equal pieces and shape each loaf. Place on baking sheet lined with parchment and wrap the loaf/loaves in
plastic. Allow to rest for 30 minutes, until the loaf has doubled in size. When loaf is ready , slash the top diagonally 3 times across the top. Bake in preheated
350°F oven for approximately 25 to 30 minutes until it is dark golden and sounds hollow when rapped on the bottom. Once finished, remove from pan and
transfer to wire rack to cool. Bread slices best when allowed to cool.
Nutritional information per serving (1 ounce):
Calories 83 (28% from fat) • carb. 13g • pro. 2g • fat 3g • sat. fat 0g • chol. 0mg • sod. 232mg • calc. 15mg • fiber 1g