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11
0g
fiber
teaspoon
1
teaspoons
2
pound
1
–
Small
rise).
in
aids
–
(optional
size.
loaf
sounds.
signal
Mix-in
when
bacon
is
cycle
When
continue.
to
Start
bake.
and
rise
knead,
mix,
Maker.
Bread
Convection
teaspoon
1
tablespoons
2
+
cups
2
teaspoon
⁄
2
1
teaspoon
⁄
4
3
tablespoon
1
oz.)
(1
cup
⁄
2
1
oz.)
(2
cup
⁄
2
1
cup
⁄
4
1
tablespoons
7
pound
1
–
Small
•
59mg
calc.
•
51mg
sod.
•
7mg
chol.
bacon):
without
(made
teaspoons
⁄
2
1
teaspoons
⁄
2
1
pounds
⁄
1
–
Medium
2
1
gluten
wheat
vital
crust,
medium
White,
Rapid
diced
cooked
cup
⁄
–
⁄
–
⁄
Add
3
2
3
1
1
2
cool.
to
allowed
when
Press
pan.
bread
in
replace
to
Start
Press
size.
dough
select
Cuisinart
the
in
pan
bread
the
™
teaspoons
tablespoons
3
+
cups
teaspoon
teaspoons
teaspoons
oz.)
⁄
(1
cup
2
1
oz.)
(3
cup
tablespoons
tablespoon
1
+
cup
pounds
⁄
1
–
Medium
2
1
Bread
•
1g
fat
sat.
•
2g
fat
•
4g
pro.
•
ounce)
(1
serving
per
information
1
teaspoons
2
teaspoons
pounds
add
and
recipe
in
yeast
standard
Select
cycle:
bread
White
Mix-ins.
choose
choices,
Menu
best
slices
Bread
cool.
to
rack
and
dough
reshape
desired,
if
paddle
and
Loaf
Press
taste).
to
(or
Place
paddle.
kneading
the
with
⁄
1
teaspoons
2
1
3
cups
⁄
teaspoon
4
3
⁄
1
teaspoons
8
1
⁄
4
tablespoons
2
1
⁄
oz.)
(2
cup
3
1
⁄
oz.)
(4
cup
4
3
6
cup
⁄
tablespoons
2
+
cup
3
2
pounds
2
–
Large
No
-
Timer
Start
Delay
Cycle
Bread
White
Three-Cheese
12g
carb.
•
fat)
from
(26%
84
Calories
Nutritional
2
(optional)
3
2
–
Large
of
place
in
yeast
rise
Rapid
using
prepare
selecting
When
–
Bread
Bacon
wire
to
transfer
and
machine
from
kneading
and
dough
remove
Medium
select
and
Crust
Press
White.
fitted
pan
bread
the
in
listed,
order
2
machine
bread
or
instant
⁄
4
4
1
1
sauce
⁄
1
2
1
2
⁄
2
1
1
cheese
Cheddar
⁄
cheese
2
1
⁄
4
3
gluten
wheat
Vital
yeast
rise
Rapid
Ingredients
rapid
Use
To
&
Cheese
Three
Variation:
bread
remove
completed,
sounds,
signal
pause
When
select
and
Menu
Press
the
in
ingredients,
Place
dry,
active
Yeast,
flour
Bread
hot
other
or
Tabasco
®
Salt
sugar
Granulated
cheese
Asiago
Grated
extra-sharp
Shredded
ricotta
Part-skim
90°F
80°–
Water,
Ingredients
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