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69
1g
fiber
•
cool.
to
allowed
when
best
slices
bread
the
until
minutes,
20
additional
cutting
loaf,
the
of
top
the
in
until
rise
let
and
wrap
plastic
hands,
your
in
cupped
dough
the
continuing.
before
minutes
and
knead
mix,
to
Start
Press
Dough.
10mg
calc.
•
148mg
sod.
•
0mg
chol.
ounce):
(1
Bread
cool.
to
rack
wire
to
transfer
an
for
Bake
375°F.
to
temperature
long
inches
3
approximately
cross
with
Cover
diameter.
in
inches
10
With
round.
a
into
dough
Shape
10
rest
let
and
deflate
to
Punch
Artisan
select
and
Menu
Press
cup
⁄
3
2
cup
⁄
4
3
teaspoons
⁄
2
4
1
cups
⁄
1
4
3
cups
⁄
1
4
3
teaspoons
2
tablespoons
2
tablespoons
3
cups
⁄
1
3
1
Pounds
2
Boule
•
0g
fat
sat.
•
3g
fat
•
2g
pro.
•
12g
serving
per
information
Nutritional
and
pan
from
remove
finished,
oven
Reduce
minutes.
15
for
a
cut
and
flour
with
round
dough
round,
a
into
Flatten
smooth.
is
underside
cornmeal.
with
dust
and
liner
baking
surface.
well-floured
a
to
transfer
paddle.
kneading
the
with
fitted
Cycle
Dough
Artisan
Pistachio
Cranberry
carb.
•
fat)
from
(28%
87
Calories
When
tapped.
when
hollow
sounds
bake
and
oven
hot
the
in
Place
Dust
425°F.
to
oven
preheat
baking,
minutes.
the
until
counter
the
on
nonstick
a
or
paper
parchment
and
pan
from
dough
remove
completed
pan
bread
the
in
listed,
order
the
walnuts
or
instant
oil
syrup)
pancake
and
brown,
rich
a
is
loaf.
the
into
inch
⁄
about
4
1
before
minutes
Fifteen
60
about
size,
in
doubled
down,
edges
seamed
roll,
with
sheet
baking
a
Line
is
cycle
When
rise.
in
ingredients,
all
Place
cranberries
Dried
pistachios
Shelled
or
dry,
active
Yeast,
flour
wheat
Whole
flour
Bread
Salt
almond
or
Walnut
(not
syrup
Maple
70°F
60°–
Water,
Ingredients
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