Cuisinart CBK-200C - Manual (Page 111)

Last-Minute Corn Loaf
Ingredients Large – 2 pounds Medium – 1 1 ⁄
2
pounds
Canned creamed corn 1 1 ⁄ 4 cups (300 ml) 7 ⁄ 8 cup (200 ml)
Lowfat milk 1 ⁄
2
cup (125 ml) 1 ⁄
3
cup (75 ml)
Unsalted butter, 1 ⁄ 2 - inch (1.25 cm) 2 tablespoons (30 ml) 4 1 ⁄ 2 teaspoons (22 ml)
pieces at room temperature
Granulated sugar 2 teaspoons (10 ml) 1 1 ⁄
2
teaspoons (7 ml)
Salt 1 teaspoon (5 ml) 3 ⁄
4
teaspoon (4 ml)
Bread flour 3 1 ⁄ 2 cups (875 ml) 2 2 ⁄ 3 cups (650 ml)
Yellow cornmeal 3 ⁄
4
cup (175 ml) 1 ⁄
2
cup + 1 tablespoon (140 ml)
Vital wheat gluten 4 teaspoons (20 ml) 3 teaspoons (15 ml)
Rapid rise yeast 4 teaspoons (20 ml) 3 teaspoons (15 ml)
Combine corn, milk and butter and warm to 100°F (60°C). Place all ingredients, in order listed, in bread pan fitted with kneading paddle. Place the bread
pan in the Cuisinart
™ Convection Bread Maker. Press Menu and select Last Minute Loaf. Press Start to mix, knead, rise and bake. Remove from bread pan
when done and allow to cool for 1 hour or allow to remain in bread maker for 60-Minute Keep Warm Cycle before serving.
Nutritional information per serving [1 ounce (28 g)]:
Calories 83 (13% from fat) • carb. 16g • pro. 2g • fat 1g • sat. fat 1g • chol. 2mg • sod. 118mg • calc. 10mg • fiber 1g
110
cbk200c_ib_recipe_en.qxd 5/19/05 9:05 AM Page 111