Cuisinart CBK-100 Basic White Bread

Name: Cuisinart CBK-100 Basic White Bread
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 1 loaf (about 12 slices, 1½ lb)
Cuisine: American
Ingredients: 1⅛ cups water, room temperature (about 80–90°F / 27–32°C); 2 tablespoons + 1 teaspoon unsalted butter, room temperature, cut into ½-inch pieces; 2¼ teaspoons granulated sugar or honey; 1⅛ teaspoons salt; 3 cups bread flour; 3 tablespoons nonfat dry milk; 1½ teaspoons active dry, instant, or bread machine yeast

Soft everyday sandwich loaf made in the Cuisinart CBK-100 on the Basic/White program. Official-style quantities for a 1½ lb loaf (most common size), with notes for 2 lb and 1 lb. Delay start is fine. Cool fully before slicing.

Soft white sandwich bread loaf from a bread machine, sliced to show fluffy crumb

12 slices

By Brandon Carroll

Yield: 1 loaf (about 12 slices, 1½ lb)

Prep: 5 minutes

Cook: about 3 hours (machine cycle)

Total: about 3½ hours

Ingredients

1½ lb loaf (default)

1⅛ cups water, room temperature (about 80–90°F / 27–32°C)
2 tablespoons + 1 teaspoon unsalted butter, room temperature, cut into ½-inch pieces
2¼ teaspoons granulated sugar or honey
1⅛ teaspoons salt
3 cups bread flour
3 tablespoons nonfat dry milk
1½ teaspoons active dry, instant, or bread machine yeast

2 lb loaf — Water 1½ cups, butter 3 Tbsp, sugar/honey 1 Tbsp, salt 1½ tsp, flour 4 cups, dry milk ¼ cup, yeast 1½–2 tsp.

1 lb loaf — Water ¾ cup, butter 1½ Tbsp, sugar/honey 1½ tsp, salt ¾ tsp, flour 2 cups, dry milk 2 Tbsp, yeast 1 tsp.

Instructions

Add all ingredients to the bread pan fitted with the kneading paddle, in the exact order listed (liquids first, dry ingredients next, yeast last). Spoon and level the flour; do not pack it. Keep ingredients at room temperature.
Secure the bread pan in the Cuisinart CBK-100. Select the desired loaf size and crust color, then choose the Basic/White program. Press Start/Stop.
When the paddle-removal signal sounds (optional), press Start/Stop to pause. Remove the dough and kneading paddle, reshape the dough into a neat ball, return it to the pan (without the paddle), and press Start/Stop to continue. This gives a cleaner loaf bottom.
When the cycle finishes, remove the bread pan, turn the loaf out onto a wire rack, and cool completely (at least 30–60 minutes) before slicing. Store in a bag once cool.

Notes: Delay start works for this recipe. During the first knead, if the dough looks too wet or dry, add 1 Tbsp flour or water at a time. For Rapid Bake, use rapid-rise yeast and check the machine booklet for adjusted amounts. Best with bread flour.