Cuisinart CBK-200 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 – 1
1
⁄ 2 pounds Small – 1 pound
Water, 80°–90°F 11⁄2cups + 2 tablespoons 11⁄4cups 3⁄4cup + 1 tablespoon
Extra virgin olive oil 1 tablespoon 21⁄4teaspoons 11⁄2teaspoons
Sea salt 11⁄2teaspoons 11⁄8teaspoons 3⁄4teaspoon
Honey 1 teaspoon 3⁄4teaspoon 1⁄2teaspoon
Dried rosemary 2 teaspoons 11⁄2teaspoons 1 teaspoon
Bread flour 21⁄2cups 13⁄4cups + 2 tablespoons 11⁄4cups
Barley flour 1⁄2cup 6 tablespoons 1⁄4cup
Whole wheat flour 1⁄2cup 6 tablespoons 1⁄4cup
Rye flour 1⁄3cup 1⁄4cup 2 tablespoons +
2 teaspoons
Yeast, active dry, instant or bread machine 21⁄4teaspoons 13⁄4teaspoons 11⁄8teaspoons
Kalamata or Niçoise olives, 1 cup 3⁄4cup 1⁄2cup
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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