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FRENCH BREAD LOAF
French/Italian Bread Cycle. Delay Start Timer - Yes
Ingredients Large – 2 pounds Medium – 1½ pounds Small – 1 pound
Water, 80°–90°F (27°–32°C) 1½ cups (375 ml) 1¼ cups (300 ml) 1 cup
+ 1 tablespoon (265 ml)
Salt 1½ teaspoons (7 ml) 1¼ teaspoons (6 ml) ¾ teaspoon (4 ml)
Bread flour 4 cups (1 L) 3½ cups (875 ml) 2 cups
+ 6 tablespoons (590 ml)
Yeast, active dry, instant 2 ¼ teaspoons (11 ml) 2 ¼ teaspoons (11 ml) 2 teaspoons (10 ml)
or bread machine
Place ingredients, in the order listed, in the bread pan tted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection
Bread Maker. Press Menu and select French/Italian. Press Crust and select Light or Medium crust (to taste). Press Loaf and select dough
Size. Press Start to mix, knead, rise and bake. 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.
To prepare using Rapid French/Italian cycle:
Select Rapid French/Italian, medium crust or crust to taste, 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 – 1½ pounds Small – 1 pound
Rapid rise yeast 3 teaspoons (15 ml) 2
½ teaspoons (12 ml) 2 teaspoons (10 ml)
Vital wheat gluten (optional) 2 teaspoons (10 ml) 1
½ teaspoons (7 ml) 1 teaspoon (5 ml)
Nutritional information per serving [1 ounce (28 g)]:
Calories 69 (4% from fat) • carb. 14g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 123mg • calc. 3mg • fiber 0g
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