Manual Cuisinart CBK-100 (page 9 of 12) (English)

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Add ingredients to the pan in this order – liquids, melted or softened butter,

salt and sugars (including honey, molasses, syrup), herbs, flours, dried milk,

vital wheat gluten (if using), yeast. Do not allow the yeast to touch the wet

ingredients. See detailed instructions on page 7.

Temperature of ingredients is important in bread machine baking. Ideal

temperature is room temperature, between 75°–90°F. Use an instant-read

thermometer to check the temperatures. Cold ingredients should be allowed

to come to room temperature. Liquids and butter may be combined and

placed in a microwave on the defrost setting to warm without heating too

hot. Gently and safely warm cold eggs by placing whole eggs in a bowl and

covering with moderately hot tap water for 10 minutes.

When adapting a recipe, do not omit the little amounts of

⁄

teaspoon or

less – they are essential to the chemical composition of the bread.

Vital wheat gluten can be added to recipes to improve loaf height, texture

and structure – particularly with whole grain flours, or breads using whole

wheat, oat flour or rye flours.

Nuts and seeds, raisins and dried fruits, shredded cheeses, chocolate mor-

sels, and any other additions to the dough should be added when the Mix-in

signal sounds for the appropriate programs.

For a more uniform loaf of bread, remove the dough when you hear the

remove-paddle signal, then remove the kneading paddle and reshape the

dough into a neat loaf. This will ensure a more uniformly shaped loaf of

bread, particularly with the smaller 1- and 1

⁄

-pound loaves.

Use the Whole Wheat program when baking breads containing not only

whole wheat flour, but other heavy flours that will require a longer knead

and rise – for example, pumpernickel bread.

All breads slice best when allowed to cool for a minimum of 30 minutes

(preferably longer) before slicing. If you wish to serve bread warm, wrap

in foil and heat in oven.

For quick breads/batter breads, spray the bottom and halfway up the sides

of the bread pan with cooking spray before adding ingredients, to assist in

release. Loosen the loaf with a plastic spatula before turning out.

Amounts/Sizes/Ingredients

For white breads and any recipe calling for a white flour (unless it is a quick/

batter bread requiring cake flour), the best flour to use is bread flour, which

has a higher protein content.

A general formula for a 1

⁄

-pound bread machine loaf is: 3 cups bread flour,

⁄

to 1

⁄

cups liquid, 1 teaspoon salt, 1 teaspoon sugar, 1

⁄

to 2 teaspoons

yeast. Use this as your basic formula and make adjustments from there.

In general, a 2-cup flour recipe will produce a loaf that is about 1 pound, a

3-cup flour recipe will produce a loaf that is about 1

⁄

pounds, and a 4-cup

flour recipe will produce a loaf that is about 2 pounds. Some recipes will

have slightly larger or smaller amounts of flour for each size, and with

Mix-ins, they may weigh more than 1 pound, 1

⁄

pounds or 2 pounds.

You should not use more than 5 cups flour total in the bread machine.

If you are adapting a recipe, and your mathematical measurements become

something odd such as half of an egg, use a small egg as a replacement for

half. A large egg is generally equal to about

⁄

cup.

CLEANING AND CARE

Always turn the bread maker off, remove the plug from the electrical outlet

and allow the unit to cool before cleaning. Never immerse the unit in water or

other liquid. To clean the housing and control panel, simply wipe with a clean

damp cloth and dry before storing.

Never use rough, abrasive materials or cleansers to clean any part of

the unit.

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Cuisinart CBK-100 Manual

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