Cuisinart IB-5859A, 05CU26258, ELC0303IB-1/7A7 manual Country French Loaf with Olives and Rosemary

Country French Loaf with Olives and Rosemary

French/Italian Bread Cycle

Delay Start Timer – Yes, but must be present to add olives

Ingredients	Large – 2 pounds	Medium – 11⁄2 pounds		Small – 1 pound
Water, 80°– 90°F	11⁄2 cups + 2 tablespoons	11⁄4 cups		3⁄4	cup + 1 tablespoon
Extra virgin olive oil	1 tablespoon	21⁄4	teaspoons	11⁄2 teaspoons
Sea salt	11⁄2 teaspoons	11⁄8	teaspoons	3⁄4	teaspoon
Honey	1 teaspoon	3⁄4 teaspoon		1⁄2 teaspoon
Dried rosemary	2 teaspoons	11⁄2 teaspoons		1 teaspoon
Bread flour	21⁄2 cups	13⁄4	cups + 2 tablespoons	11⁄4 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
Yeast, active dry, instant or bread machine	21⁄4 teaspoons	13⁄4	teaspoons	11⁄8 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 listed, 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. If 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 Warm. 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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