Cinnamon Swirl Bread - Cuisinart 05CU26258 Recipe Booklet

Cuisinart convection bread maker instruction manual

Table of Contents

Ingredients

Granulated sugar

Cinnamon

Raisins (optional)

Milk

Butter, at room temperature

Egg, large, at room temperature *

Salt

Granulated sugar

Bread flour

Yeast, active dry, instant or bread machine

In a small bowl combine the first listed granulated sugar, cinnamon, and raisins if using. Reserve.

Place remaining ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart

Press Menu and select White. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake. When

the pause signal sounds, press Pause, remove dough and kneading paddle. Place dough on a floured surface. Roll the dough out into a rectangle, about

thick. Sprinkle the cinnamon-sugar mixture evenly over the surface of the dough. Roll the dough into a tight cylinder starting with the shorter side, making sure

that the ends are sealed. Place dough back into the bread pan (make sure the kneading paddle is removed) and 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.

* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

To prepare using Rapid White bread cycle: Select Rapid White, 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 98 (16% from fat) • carb. 17g • pro. 3g • fat 2g • sat. fat 1g • chol. 12mg • sod. 106mg • calc. 19mg • fiber 1g