Cuisinart CBK-200 - Manual (Page 24)

Last-Minute Corn Loaf
Ingredients Large – 2 pounds Medium – 1
1
⁄
2
pounds
Canned creamed corn 1
1
⁄
4
cups
7
⁄
8
cup
Lowfat milk
1
⁄
2
cup
1
⁄
3
cup
Unsalted butter,
1
⁄
2
-inch pieces at room temperature 2 tablespoons 4
1
⁄
2
teaspoons
Granulated sugar 2 teaspoons 1
1
⁄
2
teaspoons
Salt 1 teaspoon
3
⁄
4
teaspoon
Bread flour 3
1
⁄
2
cups 2
2
⁄
3
cups
Yellow cornmeal
3
⁄
4
cup
1
⁄
2
cup + 1 tablespoon
Vital wheat gluten 4 teaspoons 3 teaspoons
Rapid rise yeast 4 teaspoons 3 teaspoons
Combine corn, milk and butter and warm to 100°F . Place all ingredients, in order listed, in bread pan fitted with kneading padd le. Place the bread pan in the
Cuisinart
™
Convection Bread Maker. Press Menu and select Last Minute Loaf. Press Start to mix, knead, rise and bake. Remove from bread pa n when done
and allow to cool for 1 hour or allow to remain in bread maker for 60-Minute Keep Warm Cycle before serving.
Nutritional information per serving (1 ounce):
Calories 83 (13% from fat) • carb. 16g • pro. 2g • fat 1g • sat. fat 1g • chol. 2mg • sod. 118mg • calc. 10mg • fiber 1g
88