Cuisinart CBK-200 Bread-Machine Brioche

Bread-Machine Brioche

Dough/Pizza Dough Cycle

Delay Start Timer – No

Ingredients Large – 2 pounds Medium – 1

1

⁄

2

pounds Small – 1 pound

Milk, regular or lowfat, 80°–90°F 1⁄2cup 1⁄3cup 1⁄4cup

Eggs, large, at room temperature* 4 3 2

Unsalted butter, cut in 1⁄2-inch pieces, 8 tablespoons 6 tablespoons 4 tablespoons

at room temperature

Granulated sugar 2 tablespoons 11⁄2tablespoons 1 tablespoon

Powdered milk 2 tablespoons 11⁄2tablespoons 1 tablespoon

Salt 11⁄2teaspoons 1 teaspoon 3⁄4teaspoon

Bread flour 33⁄4cups 23⁄4cups + 1 tablespoon 13⁄4cups + 2 tablespoons

Yeast, active dry, instant or bread machine 3 teaspoons 21⁄4teaspoons 11⁄2teaspoons

Egg wash – 1 large egg beaten with 1 tablespoon water

Place the milk, eggs, butter, sugar, powdered milk, salt, bread flour, and yeast, 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. This

dough is very soft; it is recommended to scrape the bowl after 10 minutes of kneading to ensure even distribution and mixing of ingredients. When dough cycle

is completed, remove dough, punch to deflate and transfer to a well-buttered bowl. Cover with plastic wrap and refrigerate for 1 hour.

Deflate dough and divide into the number and size brioches desired. For 1 or 11⁄2-pound brioche, remove 1⁄6of the dough. Shape the larger piece into a ball

and press into a buttered 6-inch brioche mold. Press a hole in the center about 1 inch deep. Shape the smaller piece into a ball and place in the center hole.

For individual brioches, follow the same shaping directions, and place in 1⁄2-cup brioche molds. Cover loosely with plastic wrap and let rise in a warm (90°F),

draft-free place about 45 minutes. Preheat oven to 350°F.

Brush brioche(s) with egg wash. Bake in preheated oven for 15 to 20 minutes for individual brioches, and about 20 to 30 minutes for larger brioches, until rich

golden in color and hollow-sounding when tapped. Remove from pans 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.

Nutritional information per serving (one 2-ounce brioche):

Calories 198 (35% from fat) • carb. 26g • pro. 6g • fat 8g • sat. fat 4g • chol. 69mg • sod. 222mg • calc. 36mg • fiber 1g

50

Contents

Main IMPORTANT SAFEGUARDS THIS UNIT IS INTENDED FOR HOUSEHOLD USE ONLY READ AND SAVE THESE INSTRUCTIONS SPECIAL CORD SET INSTRUCTIONS NOTICE CONTENTS INTRODUCTION PARTS AND FEATURES BEFORE FIRST USE CONTROL PANEL OPERATING INSTRUCTIONS Page POWER FAILURE BACKUP PROGRAM OPTIONS Page TYPES OF BREAD CYCLES OF BREAD MAKING AUDIBLE TONES -TIMETABLE FOR THE CUISINARTTM CONVECTION BREAD MAKER Page Page MEASURING INGREDIENTS LOADING INGREDIENTS INTO THE BREAD PAN MEASUREMENT/CONVERSION CHART CLEANING AND MAINTENANCE CARING FOR YOUR BREAD MAKER TIPS AND HINTS mise en place TROUBLESHOOTING BREAD MAKER PANTRY GLUTEN-FREE INGREDIENTS WARRANTY Three-Year Limited Warranty Page Page Last-Minute Cinnamon Raisin Yogurt Bread Last-Minute Corn Loaf Salsa and Cheese Last-Minute Loaf Makes 1 loaf, about 2 pounds Last-Minute Pesto Loaf Last-Minute White Loaf Tips and Hints for Last-Minute Loaves Plum Cassis Jam Calories 33 (3% from fat) carb. 8g pro. 0g fat 0g sat. fat 0g chol. 0mg sod. 2mg calc. 2mg fiber 0g Calories 27 (1% from fat) carb. 6g pro. 0g fat 0g sat. fat 0g chol. 0mg Cherry Bounce Jam Pear and Ginger Preserves Calories 43 (1% from fat) carb. 11g pro. 0g fat 0g sat. fat 0g chol. 0mg sod. 3mg calc. 1mg fiber 1g Calories 35 (2% from fat) carb. 9g pro. 0g fat 0g sat. fat 0g chol. 0mg Makes 3 cups Peach, Mango, Papaya and Apricot Jam sod. 3mg calc. 9mg fiber 0g Calories 24 (2% from fat) carb. 6g pro. 0g fat 0g sat. fat 0g chol. 0mg Nutritional information per serving (1 tablespoon): Calories 36 (1% from fat) carb. 9g pro. 0g fat 0g sat. fat 0g chol. 3mg Tomato Chutney Calories 32 (1% from fat) carb. 8g pro. 0g fat 0g sat. fat 0g chol. 0mg Calories 46 (1% from fat) carb. 12g pro. 0g fat 0g sat. fat 0g chol. 0mg Makes 3 cups Makes about 4 cups Cranberry Sauce Calories 89 (3% from fat) carb. 23g pro. 0g fat 0g sat. fat 0g chol. 0mg favorites to accompany the wonderful breads youll bake with the bread maker. This section includes some of our test kitchens favorite recipes or use your own Your CuisinartConvection Bread Maker makes delicious jams, preserves and chutneys. Chocolate Chip Cookie Bread bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. Chopped walnuts or pecans 12cup 13cup 14cup Semisweet chocolate morsels 23cup 12cup 13cup Nonfat dry milk 3 tablespoons 612teaspoons 112tablespoons Apple Pie Bread Nutritional information per serving (one ounce): fer to wire rack to cool. Bread slices best when allowed to cool. Raisins, packed 13cup 14cup 3 tablespoons Walnuts, chopped 13cup 14cup 3 tablespoons Sally Lunn Bread Stollen Loaf machine and transfer to wire rack to cool. Bread slices best when allowed to cool. Slivered almonds 23cup 12cup 13cup Raisins 23cup 12cup 13cup Ground nutmeg 34teaspoon 12teaspoon 14teaspoon Rich Raisin Loaf slices best when allowed to cool. Yeast, active dry, instant or bread machine 214teaspoons 214teaspoons 2 teaspoons Raisins 23cup 12cup 13cup Bread flour 334cups 3 cups 214cups Panettone Loaf Pine nuts 23cup 12cup 13cup Mixed fruit (both dried and candied citrus) 1 cup 34cup 12cup Ground nutmeg 34teaspoon 12teaspoon 14teaspoon Anise seed 114teaspoons 1 teaspoon 34teaspoon Challah Loaf Bread flour 334cups 3 cups 214cups Granulated sugar 3 tablespoons + 2 teaspoons 3 tablespoons 2 tablespoons + 1 teaspoon Eggs, large, at room temperature* 2 1 1 Unsalted butter, 13cup + 2 tablespoons 13cup 14cup Semolina Loaf Ingredients About 2 pounds dough Hazelnut and Apricot Artisan Loaf Ingredients About 2 pounds dough Cranberry Pistachio Boule Ingredients 2 Pounds Page Buttermilk Whole Wheat Walnut Boule Time Delay - No Ingredients for 24-hour poolish (starter) Large 2 Ingredients Large 2 Artisan Focaccia/Pizza pounds dough Ingredients About 1 Artisan Dough Cycle pounds dough Rustic Baguette Ingredients About 1 Apricot Cheese Danish Braid Vanilla Glaze pounds = 1 Braid 1 pound = 1 Braid Ingredients 2 pounds = 2 Danish Braids 1 Basic Sweet Dough pounds dough 1 pound dough Delay Start Timer No (contains fresh dairy products and eggs) Dough/Pizza Dough Ingredients 2 pounds dough 1 Cream Cheese Frosting Nutritional information per serving (one roll): Lowfat milk 1 tablespoon 214teaspoons 112teaspoons Powdered sugar, sifted 112cups 118cups 34cup Vanilla extract 1 teaspoon 34teaspoon 12teaspoon Cinnamon Swirl Rolls Filling Delay Start Timer No (contains raw eggs and fresh milk) Peanut Butter and Chocolate Rolls Nutritional information per serving (one roll): out of the oven, but the chocolate morsels may be hot enough to cause a burn. dough and punch to deflate. Let rest 10 minutes. Semisweet chocolate morsels 1 cup 34cup 12cup Onion Rye Rolls good when sliced to make a sandwich or as a burger bun. equal pieces. Let rest 5 minutes. Vital gluten flour 1 tablespoon 214teaspoons 112teaspoons Caraway seeds 112tablespoons 1 tablespoon + 1 teaspoon 214teaspoons Garlic, Herb, and Cheese Knots herb/olive oil mixture; let cool 5 to 10 minutes before serving. Yeast, active dry, instant or bread machine 214teaspoons 2 teaspoons 134teaspoons Asiago cheese, grated 2 ounces 112ounce 1 ounce Potato flakes 14cup 2 tablespoons 112tablespoons Whole Wheat Kalamata Bread Soft Pretzels Nutritional information per 2-ounce pretzel: Baking soda 2 tablespoons 2 tablespoons 2 tablespoons Water 2 cups 2 cups 2 cups Bread flour 4 cups 314cups 2 cups + 6 tablespoons Herb Focaccia oregano, thyme, marjoram) loosely packed Chopped fresh herbs (parsley, basil, 13cup 14cup 3 tablespoons or Grana Padanocheese Freshly grated Asiago, Parmesan 12cup 13cup 14cup Pizza Dough * May use all bread flour rather than using part whole wheat flour. Whole wheat flour* 34cup 9 tablespoons 6 tablespoons Bread flour* 314cups 223cups 134cups Extra virgin olive oil 2 tablespoons 112tablespoons 1 tablespoon Molasses Whole Wheat Rolls with Currants and Pecans minutes, until they are a dark golden. Once finished, transfer rolls to a wire cooling rack. Yeast, active dry, instant or bread machine 214teaspoons 214teaspoons 2 teaspoons Chopped pecans 12cup + 2 tablespoons 12cup 6 tablespoons Currants 12cup + 2 tablespoons 12cup 6 tablespoons Sweet Potato Cloverleaf Rolls lbs. Dough 12 rolls 1 lb. Dough 8 rolls Ingredients 2 lbs. Dough 18 rolls 1 Cheddar Breadsticks Nutritional information per breadstick: golden about 15 to 20 minutes. Transfer to a wire rack to cool slightly and serve. Paprika 114teaspoons 1 teaspoon 34teaspoon Shredded Cheddar cheese 114cups 1 cup 34cup Bread-Machine Brioche Nutritional information per serving (one 2-ounce brioche): draft-free place about 45 minutes. Preheat oven to 350F. Egg wash 1 large egg beaten with 1 tablespoon water Yeast, active dry, instant or bread machine 3 teaspoons 214teaspoons 112teaspoons French Bread Baguettes best when allowed to cool. on the bottom rack of the oven and preheat oven to 425F. 10 minutes. Wheat germ 3 tablespoons 2 tablespoons 112tablespoons Gluten-Free Rye Bread Gluten-Free Nut and Seed Bread Gluten-Free Molasses Walnut Bread Gluten-Free Hazelnut Bread Gluten-Free Apple, Cheddar, Walnut Bread Cheesy Gluten-Free Loaf Lower-Carb Bacon and Cheese Bread Low-Carb Seed Bread Low-Carb Molasses Bread Oat flour 23cup 12cup Barley flour 23cup 12cup Vital wheat gluten 23cup 12cup Whole wheat flour 114cups 1 cup Low-Carb Cinnamon Bread Delay Start Timer- No Low-Carb Buttermilk Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 41 Flax seed 212tablespoons 2 tablespoons Barley flour 23cup 12cup Vital wheat gluten 23cup 12cup Nutty Low-Carb Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 40 Mixed, chopped walnuts and pecans 23cup 12cup Mixed sunflower and pumpkin seeds 23cup 12cup Oat flour 23cup 12cup Zucchini Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 39 after cooling, wrap in plastic wrap to maintain freshness when completely cooled. Raisins 12cup 13cup 12cup Walnuts 12cup 13cup 14cup Sour Cream Chocolate Tea Loaf 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 38 Dried tart cherries 13cup 14cup 3 tablespoons Chopped walnuts 12cup 13cup 14cup Chocolate chips 23cup 12cup 13cup Pumpkin Walnut Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 37 Dried cranberries 12cup 13cup 12cup Walnuts 12cup 13cup 14cup Baking powder 1 teaspoon 34teaspoon 12teaspoon Lemon Poppy Seed Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 36 Baking powder 112teaspoons 114teaspoons 114teaspoons Poppy seeds 1 teaspoon 1 teaspoon 1 teaspoon All-purpose flour 214cups 112cups 114cups Date Nut Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 35 Chopped walnuts 12cup 13cup 13cup Pure vanilla extract 1 teaspoon 1 teaspoon 1 teaspoon Salt 12teaspoon 12teaspoon 12teaspoon Carrot Cake Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 34 Vanilla extract 12teaspoon 12teaspoon 14teaspoon Golden raisins 12cup 13cup 14cup Chopped pecans or walnuts 12cup 13cup 14cup Banana Walnut Loaf Semolina Bread with Fennel and Golden Raisins Calories 84 (3% from fat) carb. 18g pro. 3g fat 0g sat. fat 0g chol. 0mg sod. 85mg 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 32 Vital wheat gluten (optional) 1 teaspoons 34teaspoon 12teaspoon to cool. Pignoli Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 31 Pignoli/pine nuts 23cup 12cup 13cup Semolina flour 13cup 14cup 3 tablespoons Bread flour 4 cups 3 cups 2 cups + 6 tablespoons Parmesan Peppercorn French Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 30 Freshly ground black pepper 23teaspoon 12teaspoon 13teaspoon Grated Parmesan cheese 23cup 12cup 13cup Bread flour 334cups 3 cups 214cups Herbed Dill French Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 29 transfer to wire rack to cool. Bread slices best when allowed to cool. Yeast, active dry, instant or bread machine 214teaspoons 214teaspoons 2 teaspoons Dried dill weed 3 teaspoons 2 teaspoons 112teaspoons Page Country French Loaf with Olives and Rosemary cool. Bread slices best when allowed to cool. 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 27 halved before measuring drained, patted dry, pitted and Rustic Italian Loaf 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 26 To prepare using Rapid French/Italian cycle:Select Rapid French/Italian, medium crust, loaf size. Sesame seeds, optional 1 tablespoon 2 teaspoons 112teaspoons 2 1 2 teaspoons 1 3 4 teaspoons 1 1 French Bread Loaf 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 25 Yeast, active dry, instant or bread machine 214teaspoons 214teaspoons 2 teaspoons Bread flour 4 cups 312cups 2 cups + 6 tablespoons Salt 112teaspoons 114teaspoons 34teaspoon Gruyre and Walnut Wheat Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 24 and transfer to wire rack to cool. Bread slices best when allowed to cool. Walnuts 34cup 12cup 13cup Gruyre cheese, grated (not processed cheese) 4 ounces 3 ounces 2 ounces Page Pumpernickel Raisin Bread allowed to cool. 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 22 Caraway seeds 2 teaspoons 112teaspoons 1 teaspoon Raisins 34cup 12cup + 1 tablespoon 6 tablespoons Wheat Bran Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 21 Wheat bran 13cup + 2 tablespoons 13cup 14cup Old fashioned oats 13cup + 2 tablespoons 13cup 14cup Whole wheat flour 3 Whole Grain Whole Wheat Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 20 Flax seed 13cup 14cup 2 tablespoons Oats 212tablespoons 2 tablespoons 112tablespoons Barley flour 23cup 12cup 13cup True 100% Whole Wheat Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 19 Vital wheat gluten 512teaspoons 412teaspoons 3 teaspoons Whole wheat flour 4 cups 314cups 2 cups + 6 tablespoons Honey 2 tablespoons 112tablespoons 1 tablespoon Nutty Whole Wheat Bread Multi-Grain Cereal Wheat Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 17 Yeast, active dry, instant or bread machine 212teaspoons 2 teaspoons 114teaspoons 7-grain cereal flakes 223cups 2 cups 113cups Whole wheat flour 2 cups 112cups 1 cup Buttermilk Whole Wheat Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 16 Currants 23cup 12cup 13cup Vital wheat gluten 114teaspoons 1 teaspoon 34teaspoon Whole wheat flour 4 cups 314cups 2 cups + 6 tablespoons Basic Honey Whole Wheat Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 15 Whole wheat flour 212cups 2 cups 112cups Bread flour 114cups 1 cup 34cup Honey 2 tablespoons 112tablespoons 1 tablespoon Three-Cheese Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 14 Nutritional information per serving (1 ounce) (made without bacon): To prepare using Rapid White bread cycle:Select Rapid White, medium crust, loaf size. Bread flour 414cups 3 cups + 3 tablespoons 2 cups + 2 tablespoons Potato Bread Beer Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 12 *Do not use a beer that you would not drink it adds flavor to the bread. Granulated sugar 1 tablespoon + 1 teaspoon 1 tablespoon 212teaspoons *Beer, at room temperature may use light 12cup + 2 tablespoons 12cup 6 tablespoons Sun-dried Tomato and Mozzarella Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 11 slices best when allowed to cool. drained and roughly chopped Oil-packed sun-dried tomatoes, 14cup + 2 tablespoons 14cup 3 tablespoons Blue Cheese and Olive Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 10 Green olives, well drained, patted dry 34cup 12cup 13cup Blue cheese 34cup 12cup 13cup Yeast, active dry, instant or bread machine 2 teaspoons 134teaspoons 112teaspoons Pesto Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 9 Yeast, active dry, instant or bread machine 2 teaspoons 134teaspoons 112teaspoons Granulated sugar 112teaspoons 1 teaspoon 1 teaspoon Bread flour 412cups 312cups 214cups Rosemary Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 8 Dried rosemary 3 teaspoons 2 teaspoons 112teaspoons Salt, sea or kosher 112teaspoons 1 teaspoon 34teaspoon Olive oil, extra virgin 4 tablespoons 3 tablespoons 2 tablespoons Granola Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 7 Cinnamon 34teaspoon 12teaspoon 14teaspoon Granola 1 cup 34cup 12cup Honey 212tablespoons 2 tablespoons 112tablespoons Cinnamon Swirl Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 6 In a small bowl combine the first listed granulated sugar, cinnamon, and raisins if using. Reserve. Bread flour 4 cups 312cups 212cups Granulated sugar 112tablespoons 1 tablespoon 1 tablespoon Oatmeal Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 5 Old-fashioned oats 1 cup 34cup 12cup Maple syrup (not pancake syrup) 2 tablespoons 112tablespoons 1 tablespoon Unsalted butter, 12-inch pieces 2 tablespoons 112tablespoons 1 tablespoon Basic White Bread-Machine Bread 05cu26258_cbk200_recipes 3/21/05 12:01 PM Page 4 Nonfat dry milk 14cup 3 tablespoons 2 tablespoons Granulated sugar or honey 3 teaspoons 214teaspoons 112teaspoons Unsalted butter, 12-inch pieces 3 tablespoons 2 tablespoons + 1 teaspoon 112tablespoons Contents