Herbed Dill French Bread - Cuisinart CBK-200 Instruction/Recipe Booklet

Ingredients
Water, 80°– 90°F
Extra virgin olive oil
Salt
Bread flour
Dried dill weed
Yeast, active dry, instant or bread machine
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart
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
Rapid rise yeast
Vital wheat gluten (optional)
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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Herbed Dill French Bread

French/Italian Bread Cycle
Delay Start Timer - Yes
Large – 2 pounds
1 1 ⁄ cups
2
3 tablespoons
1 1 ⁄ teaspoons
4
4 cups
3 teaspoons
2 ⁄ teaspoons
1
4
Large – 2 pounds
3 teaspoons
2 teaspoons
Nutritional information per serving (1 ounce):
Medium – 1 ⁄ pounds
1
2
1 1 ⁄ cups
4
2 tablespoons
1 teaspoon
3 1 ⁄ cups
4
2 teaspoons
2 ⁄ teaspoons
1
4
™ Convection Bread Maker. Press
Medium – 1 1 ⁄ pounds
2
2 1 ⁄ teaspoons
2
1 1 ⁄ teaspoons
2
Small – 1 pound
1 cup
1 tablespoon
3 ⁄ teaspoon
4
2 cups + 6 tablespoons
1 1 ⁄ teaspoons
2
2 teaspoons
Small – 1 pound
2 teaspoons
1 teaspoon