Cuisinart CBK-200C - Manual (Page 24)

Cinnamon Swirl Bread
White Bread Cycle / Delay Start Timer - No
Ingredients Large – 2 pounds Medium – 1 1 ⁄
2
pounds Small – 1 pound
Granulated sugar 1 ⁄
3
cup (75 ml) 1 ⁄
4
cup (50 ml) 3 tablespoons (45 ml)
Cinnamon 3 ⁄ 4 tablespoon (11 ml) 1 ⁄ 2 tablespoon (7 ml) 1 ⁄ 2 tablespoon (7 ml)
Raisins (optional) 1 1 ⁄ 4 cups (300 ml) 1 1 ⁄ 4 cups (300 ml) 1 1 ⁄ 4 cups (300 ml)
Milk, low fat 1 1 ⁄
4
cups (300 ml) 1 cup (250 ml) 3 ⁄
4
cup (175 ml)
Butter, at room temperature 2 1 ⁄ 2 tablespoons (35 ml) 2 tablespoons (28 ml) 1 1 ⁄ 2 tablespoons (22 ml)
Egg, large, at room temperature * 1 1 1
Salt 1 teaspoon (5 ml) 1 teaspoon (5 ml) 1 ⁄ 2 teaspoon (2 ml)
Granulated sugar 1 1 ⁄ 2 tablespoons (22 ml) 1 tablespoon + 1 ⁄ 4 cup (65 ml) 1 tablespoon + 1 ⁄ 4 cup (65 ml)
Bread flour 4 cups (1 L) 3 1 ⁄
2
cups (875 ml) 2 1 ⁄
2
cups (625 ml)
Yeast, active dry, instant or bread machine 2 1 ⁄ 4 teaspoons (11 ml) 2 1 ⁄ 4 teaspoons (11 ml) 2 teaspoons (10 ml)
In a small bowl combine the granulated sugar and cinnamon, and raisins if using. Reserve.
Place remaining 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 White. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake. When
the pause signal sounds, press Pause, remove dough and kneading paddle. Place dough on a floured surface. Roll the dough out into a rectangle, about
1 ⁄
4
"
(0.5 cm) thick. Sprinkle the cinnamon-sugar mixture evenly over the surface of the dough. Roll the dough into a tight cylinder starting with the shorter side,
making sure that the ends are sealed. Place dough back into the bread pan (make sure the kneading paddle is removed) and 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.
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
To prepare using Rapid White bread cycle: Select Rapid White, 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 (15 ml) 2 1 ⁄ 2 teaspoons (12 ml) 2 teaspoons (10 ml)
Vital wheat gluten (optional) 2 teaspoons (10 ml) 1 1 ⁄
2
teaspoons (7 ml) 1 teaspoon (5 ml)
Nutritional information per serving [1 ounce (28 g)]:
Calories 98 (16% from fat) • carb. 17g • pro. 3g • fat 2g • sat. fat 1g • chol. 12mg • sod. 106mg • calc. 19mg • fiber 1g
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