Recipe Booklet

26
“APPLE PIE” BREAD
Sweet Bread Program
Place the milk, eggs, butter, brown sugar, salt, bread flour and yeast, in the order
listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the
Cuisinart
®
Automatic Bread Maker. Press loaf size and crust color buttons to select
both size and crust preference. Press the menu button to select the Sweet program.
Press Start/Stop to mix, knead, rise, and bake. When the mix-in tone sounds, add
the apples, walnuts and raisins. If desired, when paddle signal sounds remove dough
and kneading paddle, reshape dough and replace in bread pan. When the cycle is
complete, remove the bread pan from the machine and transfer bread to a wire rack to
cool completely before slicing.
For use with Rapid Bake Cycle, see page 2
Nutritional information per serving (1 ounce):
Calories 105 (26% from fat) • carb. 16g • pro. 3g • fat 3g • sat. fat 1g
• chol. 21mg • sod 122mg • calc. 19mg • fiber 1g
Doughs
FRENCH BREAD BAGUETTES
Dough Program
Makes 1½-pounds dough, 2 baguettes
1
1
/
8
cups water, room temperature
1½ teaspoons salt
¾ teaspoon granulated sugar
3 cups bread flour
2 tablespoons wheat germ
1¾ teaspoons yeast, active dry, instant or bread machine
cornmeal for dusting
Place all ingredients except for the cornmeal, in the order listed, in the bread pan fitted
with the kneading paddle and secure pan in the Cuisinart
®
Automatic Bread Maker.
Press menu button to select the Dough program. Press Start/Stop to mix, knead and
rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has
started.
When cycle is completed, remove dough and transfer to a lightly floured surface.
Punch to deflate and let rest for 10 minutes.
Divide dough into two equal pieces. Shape each piece of dough into a long narrow
baguette and place on a baking sheet that has been dusted with cornmeal. Cover
loosely with plastic wrap and let rise 30 to 40 minutes. While baguettes rise, place a
pan of hot water on the bottom rack of the oven and preheat to 425°F.
Dust dough gently with additional flour. Using a serrated knife, make 4 diagonal slash-
es in each loaf, about ¼-inch deep. Bake bread in preheated oven 25 to 30 minutes
until browned and hollow-sounding when tapped. Cool on a wire rack. Bread slices
best when allowed to cool completely.
Nutritional information per serving (1 ounce):
Calories 72 (3% from fat) • carb. 15g • pro. 2g • fat 0g
• chol. 0mg • sod. 177mg • calc. 4mg • fiber 1g
Ingredient Large 2 lb Medium 1½ lb Small 1 lb
Milk, lowfat, room temp 1 cup ¾ cup + 2 tablespoons ½ cup + 1 tablespoon
Large egg(s), room temp 3 eggs 2 eggs 1 egg
Unsalted butter, room temp,
cut into ½-inch pieces
3 tablespoons 2 tablespoons + 1 teaspoon 1½ tablespoons
Light brown sugar, packed ¼ cup 3 tablespoons 2 tablespoons
Salt 1½ teaspoons
1
1
/
8
teaspoons
¾ teaspoon
Bread flour 4¼ cups
3
1
/
8
cups 2
1
/
8
cups
Yeast, active dry, instant or
bread machine
2 teaspoons 1¾ teaspoons
1
1
/
8
teaspoons
Dried apples, packed ½ cup
1
/
3
cup
¼ cup
Walnuts, chopped
1
/
3
cup
¼ cup 3 tablespoons
Raisins, packed
1
/
3
cup
¼ cup 3 tablespoons