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1g
fiber
•
minutes.
30
to
25
about
even,
and
about
for
rest
it
let
and
plastic
with
a
into
dough
Roll
dough.
the
of
surface
continuing.
is
cycle
When
rise.
and
knead
paddle.
kneading
the
with
fitted
7mg
calc.
•
148mg
sod.
•
0mg
chol.
ounce):
(1
cool.
to
allowed
golden
until
oven
preheated
in
Bake
cover
parchment,
with
lined
sheet
the
along
evenly
apricots
and
before
minutes
10
rest
let
and
mix,
to
Start
Press
Dough.
Artisan
pan
bread
the
in
listed,
order
the
cup
⁄
3
2
cup
⁄
2
1
teaspoons
⁄
2
2
1
cup
⁄
2
1
cup
⁄
2
1
cups
⁄
2
8
1
tablespoon
1
teaspoons
2
cups
⁄
1
2
1
dough
pounds
2
About
Cycle
Loaf
Artisan
•
0g
fat
sat.
•
1g
fat
•
2g
pro.
•
12g
service
per
information
Nutritional
when
best
slices
Bread
cool.
to
flour.
with
lightly
dust
and
loaf
baking
on
Place
loaf.
the
shape
hazelnuts
the
Sprinkle
inches.
16x12
deflate
to
Punch
surface.
well-floured
select
and
Menu
Press
Maker.
in
yeast,
and
flour,
barley
flour,
wheat
Dough
Artisan
Apricot
and
Hazelnut
carb.
•
fat)
from
(18%
65
Calories
rack
wire
to
transfer
and
pan
from
the
of
top
the
along
times
5
to
4
diagonally
to
ends
the
Pinch
wide.
inches
3
approximately
is
that
rectangle
a
to
transfer
and
pan
from
dough
Bread
Convection
Cuisinart
the
™
whole
flour,
bread
honey,
salt,
chopped
instant
or
70
remove
finished,
When
loaf
the
Slash
minutes.
30
is
that
shape
cylindrical
a
into
dough
the
Roll
425˚F.
to
oven
Preheat
remove
completed
in
pan
bread
the
Place
sea
water,
the
all
Place
apricots,
Dried
Hazelnuts
dry,
active
Yeast,
flour
Barley
flour
wheat
Whole
flour
Bread
Honey
salt
Sea
70°F
60°–
Water,
Ingredients
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