11
COUNTRY FRENCH BREAD
WITH OLIVES AND ROSEMARY
French/Italian Bread Program
Can be made with Delay Start Timer (must be present to add olives)
Place water, olive oil, salt, honey, rosemary, bread flour, whole wheat flour, rye flour,
and yeast, in order listed, in the bread pan fitted with kneading paddle. Secure the
bread pan in the Cuisinart
®
Automatic Bread Maker. Press loaf size and crust color
to select both size and crust preference. Press the menu button to select the French/
Italian program. Press Start/Stop to mix, knead, rise, and bake. When the mix-in tone
sounds, add the olives. If desired, when paddle signal sounds remove dough and
kneading paddle, reshape dough and replace in bread pan. When the cycle is com-
plete, 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 35 (20% from fat) • carb. 6g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 99mg • calc. 3mg • fiber 1g
HERBED DILL FRENCH BREAD
French/Italian Bread Program
Can be made with Delay Start Timer
Place ingredients, 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 to select both size and crust preference. Press the menu button to select
the French/Italian program. Press Start/Stop to mix, knead, rise, and bake. 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 78 (17% from fat) • carb. 14g • pro. 2g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 99mg • calc. 5mg • fiber 1g
Ingredient Large 2 lb Medium 1½ lb Small 1 lb
Water, room temperature 1½ cups +
2 tablespoons
1¼ cups ¾ cup +
1 tablespoon
Extra virgin olive oil 1 tablespoon 2½ teaspoons 1½ teaspoons
Sea salt 1½ teaspoons 1
1
/
8
teaspoons ¾ teaspoon
Honey 1 teaspoon ¾ teaspoon ½ teaspoon
Dry rosemary 2 teaspoons 1½ teaspoons 1 teaspoon
Bread flour 2½ cups 1¾ cups +
2 tablespoons
1¼ cups
Whole wheat flour 1 cup ¾ cup ½ cup
Rye flour
1
/
3
cup ¼ cup 2 tablespoons
+ 2 teaspoons
Yeast, instant or bread
machine
2 teaspoons 1¾ teaspoons 1¼ teaspoons
Kalamata or Niçoise olives,
drained, patted dry, pitted and
halved before measuring
1 cup ¾ cup ½ cup
Ingredient Large 2 lb Medium 1½ lb Small 1 lb
Water, room temperature 1½ cups 1¼ cups 1 cup
Extra virgin olive oil 2 tablespoons 1½ tablespoons 1 tablespoon
Salt 1¼ teaspoons 1 teaspoon ¾ teaspoon
Bread flour 3¾ cups 3¼ cups 2
1
/
3
cups + 1 tablespoon
Dill weed 3 teaspoons 2 teaspoons 1½ teaspoons
Yeast, active dry, instant
or bread machine
1¾ teaspoons 1½ teaspoons 1¼ teaspoons
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