Cuisinart CBK-2000C Instruction/Recipe Booklet page 7

wheat berry (including the bran and the germ). Using whole wheat
flour produces a bread that is brown to dark brown in colour (when
all whole wheat flour is used), and the breads are more flavourful and
healthful than breads made with refined white flours (even though
"lost" nutrients are added back into white flours).
French/Italian – French/Italian breads require special timing and
temperatures to achieve that wonderful crispy, nicely browned crust.
Quick bread – (Referred to as batter breads in some cookbooks.)
Cake-like in texture, they are usually baked in a shaped pan such as a
muffin tin or loaf pan. They are a batter-type bread rather than a yeast
dough, and get their leavening from baking powder, baking soda and
eggs. Mix-ins must be added at the very beginning of the cycle with
other basic ingredients.
If a quick bread is a little moist on top when baking is complete
(moisture will depend on ingredients of the quick bread), leave it in
the bread maker for an extra 10 to 15 minutes with no heat, and it will
continue baking – this is called "after cooking."
Sweet bread – The Sweet Breads settings are for baking breads with
high amounts of sugar, fats and proteins, all of which tend to increase
browning.
Low-carb – Low-carb baking is unique in its ingredients. Because
low/lower- carb breads are low in sugar, the baking time is different.
It is also important not to over-mix or over-knead when preparing
low/lower-carb breads. Our exclusive low-carb setting assures proper
kneading and baking times. Mix-ins must be added at the very begin-
ning of the cycle with other basic ingredients.
Gluten-free – One in approximately 100 people has an allergy or
sensitivity to gluten. Since gluten is found in most flours used in tra-
ditional bread baking, the ingredients to create gluten-free breads are
unique. While they are "yeast breads," the doughs are generally wet-
ter and more like a batter. It is also important not to over-mix or over-
knead gluten-free doughs. There is only one rise, and due to the high
moisture content, baking time is increased. Our exclusive gluten-free
setting makes it easy to get the right results. Mix-ins must be added
at the very beginning of the cycle with other basic ingredients.
Dough/pizza dough –There are two ways for preparing dough in the
bread maker, if you intend to bake your bread, rolls, cakes, and so on,
in your conventional oven.
Our Dough/pizza dough cycle mixes ingredients, kneads and takes
the dough through the first rise cycle. It is appropriate for almost any
dough recipe (except gluten-free or low-carb) and ideal for pizza or
pretzel dough. It is intended that dough will be removed, deflated
and shaped by hand and allowed to rise 1 or 2 more times out of the
bread maker.
Alternatively, you can choose a specific bread type from the menu op-
tions, and remove the dough when the signal before last rise sounds.
This will take you through two rise cycles.
This method is suitable for any alternate loaf shape, round loaf, dinner
rolls, braided challah bread, and so on. Last rise will take place out-
side the bread maker.
Artisan dough – This cycle allows the preparation of artisan breads.
There are several long, slow, cool rises that will enhance the develop-
ment of texture, taste and crust in the final shaped and baked bread.
Rapid – Rapid cycle options are provided for a number of menu
choices: white bread, wheat bread, French/Italian and quick bread.
The time saving is achieved with the use of rapid rise yeast. Any rapid
cycle must be used with a recipe using rapid rise yeast, or the bread
will not rise and bake properly. Almost any recipe can be modified by
replacing standard yeast with an equal or larger amount of rapid rise
yeast.
Jams and chutneys – The bread maker is a great cooking environ-
ment for homemade jams and chutneys. The paddle automatically
keeps the ingredients stirring through the process. The heating
element is placed in a way that the contents of the pot will not get
burned. We provide recipes starting on page 20 to get you started.
They make a wonderful complement to freshly baked bread!
Note: During jam cycle, tones will sound at 5 minutes and 10 minutes
into program, as a recommendation to clear sides of the pan with a
spatula.
7