Bread Maker Pantry/Gluten-Free Ingredients - Cuisinart CBK-110C Instruction/Recipe Booklet

substitute these dried ingredients and have no other fresh, perishable ingredients
in your bread recipe, you may then use the Delay Start Timer feature.
It is also important to keep yeast separate from salt if using Delay Start Timer
feature – add salt with the liquids and the yeast last, on top of the flour and
other dry ingredients.
Nuts and seeds, raisins and other dried fruits, shredded cheeses, chocolate
morsels, and any other additions to the dough should be added when the Add-
In signal sounds, except for the Cake program.
For a more uniform loaf of bread, remove the dough when you hear the Remove
Paddle signal, then remove the kneading paddle and reshape the dough into
a neat loaf. This will ensure a more uniformly shaped loaf of bread, particularly
with the smaller 1- and 1½-pound (454 and 680 g) loaves.
Use the Whole Wheat program when baking breads containing not only whole-
wheat flour, but other heavy flours that will require a longer knead and rise – for
example, pumpernickel bread.
All breads slice best when allowed to cool for a minimum of 30 minutes
(preferably longer) before slicing.
For cake/quick breads, spray the bottom and halfway up the sides of the bread
pan with cooking spray before adding ingredients, to assist in release. Loosen
the loaf with a heatproof plastic spatula before turning out.
If bread bakes over the bread pan handle, let it cool, then remove bread from
pan in unit.
Amounts/Sizes/Ingredients
For white breads and any recipe calling for a white flour, the best flour to use is
unbleached, all-purpose flour. Doughs made using the Artisan program should
use bread flour, which has a higher protein makeup.
A general formula for a 1½-pound (680 g) bread machine loaf is: 3 cups (750 ml)
flour, 1 to 1¼ cups (250 to 300 ml) liquid, 1 to 1½ teaspoons (5 to 7.5 ml) salt, 1
to 2 teaspoons (5 ml to 10 ml) sugar, 1 to 1½ teaspoons (5 to 7.5 ml) yeast. Use
this as your basic formula and make adjustments from there.
In general, a 2-cup (500 ml) flour recipe will produce a loaf that is about
1 pound (454 g), a 3-cup (750 ml) flour recipe will produce a loaf that is about
1½ pounds (680 g), and a 4-cup (1 L) flour recipe will produce a loaf that
is about 2 pounds (907 g). Some recipes will have slightly larger or smaller
amounts of flour for each size, and with mix-ins, they may weigh more than their
specified weight.
You should not use more than 4½ cups (1.06 L) flour total in the bread machine.
If you are adapting a recipe, and your mathematical measurements become
something odd, such as half of an egg, whisk your egg well and then measure
out half. A large egg is generally equal to about ¼ cup (60 ml).
It is important to measure ingredients accurately – do not be tempted to omit
small amounts such as teaspoon (0.5 ml). Baking is chemistry, and changing
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the formula by even this small amount can change the final product significantly.
For Higher Altitudes
Flour is drier at higher altitude levels and will absorb more liquid, so use less
flour in the recipe. Pay attention to the dough as it mixes and kneads – if it
appears dry, add more of the same liquid used in the recipe.
Doughs prepared and baked at higher altitude levels will tend to rise faster – use
about less yeast to help counteract this phenomenon.
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Adding less sugar (where applicable) also helps in producing the proper dough
and bread. Reduce sugar or sweetner by about ¼.
Also, adding a little more salt will retard the yeast action and promote slower,
more even rising. Add no more than ¼ teaspoon (1 ml) of additional salt. Start
with one of these changes to determine the best results.
BREAD MAKER PANTRY
To be able to prepare breads quickly and easily in your Cuisinart
Compact Automatic Bread Maker, we suggest keeping some basics on hand.
Depending on the types of breads you and your family prefer, you may also want
to have some of the other items readily available. Not all the ingredients listed
are in the recipes, but can be added to improve taste and texture.
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