Cuisinart CBK-200 - Manual (Page 88)

Country French Loaf with Olives and Rosemary
French/Italian Bread Cycle
Delay Start T imer – Y es, but must be present to add olives
Ingredients Large – 2 pounds Medium – 1
1
⁄
2
pounds Small – 1 pound
Water , 80°–90°F 1
1
⁄
2
cups + 2 tablespoons 1
1
⁄
4
cups
3
⁄
4
cup + 1 tablespoon
Extra virgin olive oil 1 tablespoon 2
1
⁄
4
teaspoons 1
1
⁄
2
teaspoons
Sea salt 1
1
⁄
2
teaspoons 1
1
⁄
8
teaspoons
3
⁄
4
teaspoon
Honey 1 teaspoon
3
⁄
4
teaspoon
1
⁄
2
teaspoon
Dried rosemary 2 teaspoons 1
1
⁄
2
teaspoons 1 teaspoon
Bread flour 2
1
⁄
2
cups 1
3
⁄
4
cups + 2 tablespoons 1
1
⁄
4
cups
Barley flour
1
⁄
2
cup 6 tablespoons
1
⁄
4
cup
Whole wheat flour
1
⁄
2
cup 6 tablespoons
1
⁄
4
cup
Rye flour
1
⁄
3
cup
1
⁄
4
cup 2 tablespoons +
2 teaspoons
Ye ast, active dry, instant or bread machine 2
1
⁄
4
teaspoons 1
3
⁄
4
teaspoons 1
1
⁄
8
teaspoons
Kalamata or Niçoise olives, 1 cup
3
⁄
4
cup
1
⁄
2
cup
drained, patted dry, pitted and
halved before measuring
Place water, olive oil, salt, honey , rosemary, bread flour , barley flour, whole wheat flour , rye flour, and yeast, in order lis ted, in Bread pan fitted with kneading
paddle. Place the bread pan in the Cuisinart
™
Convection Bread Maker. Press Menu and select French/Italian. Press Crust and select Medium (or to taste).
Press Loaf and select dough size. Press Start to mix, knead, rise and bake, adding halved olives when Mix-in’s signal sounds. I f desired, select Pause when
pause signal sounds at end of second knead. Remove dough and kneading paddle. Shape dough into loaf and replace in bread pan. Press Start to continue ris-
ing and baking. Bread is done when end tone sounds and switches to Wa rm. When cycle is completed, remove bread from machine and transfer to wire rack to
cool. Bread slices best when allowed to cool.
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