Parmesan Peppercorn French Bread
French/Italian Bread Cycle
Delay Start Timer - Not recommended
Ingredients Large – 2 pounds Medium – 1
1
⁄
2
pounds Small – 1 pound
Water, 80°–90°F 1
1
⁄4 cups 1 cup
3
⁄4 cup
Olive oil 4 tablespoons 3 tablespoons 2
1
⁄4 tablespoons
Salt 1
1
⁄4 teaspoons 1 teaspoon
3
⁄4 teaspoon
Bread flour 3
3
⁄4 cups 3 cups 2
1
⁄4 cups
Grated Parmesan cheese
2
⁄3 cup
1
⁄2 cup
1
⁄3 cup
Freshly ground black pepper
2
⁄3 teaspoon
1
⁄2 teaspoon
1
⁄3 teaspoon
Yeast, active dry, instant or bread machine 2
1
⁄4 teaspoons 2
1
⁄4 teaspoons 2 teaspoons
Place ingredients, in the order listed, in the bread pan fitted 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. 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 – 1
1
⁄
2
pounds Small – 1 pound
Rapid rise yeast 3 teaspoons 2
1
⁄2 teaspoons 2 teaspoons
Vital wheat gluten (optional) 2 teaspoons 1
1
⁄2 teaspoons 1 teaspoon
Nutritional information per serving (1 ounce):
Calories 78 (23% from fat) • carb. 13g • pro. 2g • fat 2g • sat. fat 0g • chol. 0mg • sod. 98mg • calc. 3mg • fiber 1g
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