Cuisinart CBK-200C manual Herbed Dill French Bread

Herbed Dill French Bread

French / Italian Bread Cycle

Delay Start Timer - Yes

Ingredients	Large – 2 pounds	Medium – 11⁄2 pounds		Small – 1 pound
Water, 80°– 90°F (27°– 32°C)	11⁄2 cups (375 ml)	11⁄4	cups (300 ml)	1 cup (250 ml)
Extra virgin olive oil	3 tablespoons (45 ml)	2 tablespoons (30 ml)		1 tablespoon (15 ml)
Salt	11⁄4 teaspoons (6 ml)	1 teaspoon (5 ml)		3⁄4 teaspoon (4 ml)
Bread flour	4 cups (1 L)	31⁄4	cups (800 ml)	2 cups
				+ 6 tablespoons (590 ml)
Dried dill weed	3 teaspoons (15 ml)	2 teaspoons (10 ml)		11⁄2 teaspoons (7 ml)
Yeast, active dry, instant or bread machine	21⁄4 teaspoons (11 ml)	21⁄4	teaspoons (11 ml)	2 teaspoons (10 ml)

Place 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 French/Italian. Press Crust and select Medium. Press Start to mix, knead, rise and bake. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. 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.

To prepare using Rapid French/Italian cycle: Select Rapid French/Italian, 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 – 11⁄2 pounds		Small – 1 pound
Rapid rise yeast	3 teaspoons (15 ml)	21⁄2	teaspoons (11 ml)	2 teaspoons (10 ml)
Vital wheat gluten (optional)	2 teaspoons (10 ml)	11⁄2	teaspoons (7 ml)	1 teaspoon (5 ml)

Nutritional information per serving [1 ounce (28 g)]:

Calories 78 (17% from fat) • carb. 14g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 99mg • calc. 5mg • fiber 1g

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