Cuisinart CBK-200C - Manual (Page 101)

“Chocolate Chip Cookie” Bread
Sweet Breads Cycle / Delay Start Timer – No
Ingredients Large – 2 pounds Medium – 1 1 ⁄
2
pounds Small – 1 pound
Milk, lowfat, 80°– 90°F (27°– 32°C) 3 ⁄ 4 cup (175 ml) 9 tablespoons (135 ml) 6 tablespoons (90 ml)
Eggs, large, at room temperature * 3 2 1
Vanilla extract 1 1 ⁄
2
teaspoons (7 ml) 1 1 ⁄
8
teaspoons (5.5 ml) 3 ⁄
4
teaspoon (4 ml)
Unsalted butter, 1 ⁄ 2 - inch (1 cm) pieces at room temperature 2 tablespoons (30 ml) 4 1 ⁄ 2 teaspoons (22 ml) 1 tablespoon (15 ml)
Brown sugar, packed 1 ⁄
4
cup (50 ml) 3 tablespoons (45 ml) 2 tablespoons (30 ml)
Salt 1 teaspoon (5 ml) 3 ⁄
4
teaspoon (4 ml) 1 ⁄
2
teaspoon (2 ml)
Bread flour 3 1 ⁄ 4 cups (800 ml) 2 3 ⁄ 8 cups (575 ml) 1 2 ⁄ 3 cups (400 ml)
Yeast, active dry, instant or bread machine 2 1 ⁄
4
teaspoons (11 ml) 1 3 ⁄
4
teaspoons (9 ml) 1 1 ⁄
8
teaspoons (5.5 ml)
Graham cracker crumbs 2 ⁄ 3 cup (150 ml) 1 ⁄ 2 cup (125 ml) 1 ⁄ 3 cup (75 ml)
Nonfat dry milk 3 tablespoons (45 ml) 6 1 ⁄ 2 teaspoons (32 ml) 1 1 ⁄ 2 tablespoons (22 ml)
Semisweet chocolate morsels 2 ⁄
3
cup (150 ml) 1 ⁄
2
cup (125 ml) 1 ⁄
3
cup (75 ml)
Chopped walnuts or pecans 1 ⁄ 2 cup (125 ml) 1 ⁄ 3 cup (75 ml) 1 ⁄ 4 cup (50 ml)
Place the milk, eggs, vanilla, butter, brown sugar, salt, bread flour, graham cracker crumbs and yeast, in the order listed, in the bread pan fitted with the
kneading paddle. Place in bread pan in the Cuisinart
™ Convection Bread Maker. Press Menu and select Sweet Breads. Press Crust and select Medium (or
to taste). Press Loaf to select dough size. Press Start to mix, knead, and rise. When Mix-in’s tone sounds, add chocolate morsels and nuts. When pause
signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is completed,
remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads, medium crust, loaf size.
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).
Ingredients Large – 2 pounds Medium – 1 1 ⁄
2
pounds Small – 1 pound
Rapid rise yeast 3 teaspoons (15 ml) 2 1 ⁄
2
teaspoons (12 ml) 2 teaspoons (10 ml)
Vital wheat gluten (optional) 2 teaspoons (10 ml) 1 1 ⁄
2
teaspoons (7 ml) 1 teaspoon (5 ml)
Nutritional information per serving [1 ounce (28 g)]:
Calories 88 (29% from fat) • carb. 13g • pro. 3g • fat 3g • sat. fat 1g • chol. 22mg • sod. 26mg • calc. 25mg • fiber 0g
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