Bread Recipes; White Bread; White Sourdough Starter - Black & Decker B900SC Use And Care Book Manual

BRE D RECIPES...E SY S 1-2-3
We suggest starting your bread making with this White Bread recipe. Follow steps
previously outlined in this Instruction Manual. These steps have been written to
eliminate most common errors in breadmaker baking and may be helpful for any
recipe.
WHITE BRE D
Ingredients 1.0 lb.
Water (80°F/27°C) ¾ cup + 1 tbsp.
Oil 1 tbsp.
Sugar 1½ tbsp.
Dry milk 1 tbsp.
Bread flour 2¼ cups
ctive dry yeast 1½ tsp.
Select White Course 1
Select Rapid White 2
ctive dry yeast 2 tsp.
White, Rapid White, Whole Wh
French, Fruit & Nut, Rapid Fruit & Nut Course Method:
1. Remove bread pan from breadmaker. ttach kneading paddle onto drive shaft.
Have all ingredients ready. Make sure all ingredients, except water, are at
room temperature.
2. Measure water (80°F/27°C) and pour into bread pan.
3. Measure oil and add to bread pan.
4. Measure sugar, salt and dry milk; add to bread pan.
5. Measure bread flour and add to bread pan. The Rapid setting for White Bread
decreases time for making bread by approximately an hour. dd additional
½ tsp. of yeast when baking rapid breads.
6. fter making indentation in dry ingredients, carefully measure yeast and add
to bread pan. If using delay bake timer, make absolutely sure yeast is on top
of bread flour, away from liquids.
7. Place bread pan into breadmaker. Push down on rim until it fits firmly into
place. Close lid.
8. Press MENY; choose Course 1, White Bread. Press CRUST to choose crust
color. Press LO F to choose loaf size. If delay baking is desired, press ▲ and
▼ to add delay bake time, then press ST RT. If no delay baking is desired,
press ST RT to begin immediately.
1½ lb.
1 cup
2 tbsp.
2 tbsp.
1½ tbsp.
3 cups
2 tsp.
1
2
2½ tsp.
eat, Rapid Whole Wheat, French, Rapid
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9. t beep during kneading process, check dough ball (see CHECKING DOUGH
CONSISTENCY). It will be sticky to the touch. t this time, push down
any dough or flour that may be on sides of bread pan. If desired, add
additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir
ingredients. (See KNE DING ND B KING COURSE CH RT to check time
beep will sound.)
10. fter ending beep sound, breadmaker will start 60-minute Keep Warm cycle.
"0:00" will appear in display window; colon will begin to flash. The operation
2.0 lb. light will flash.
11. Press STOP and use oven mitts to carefully remove bread pan. Light will go
1½ cups
out when STOP is pressed.
2½ tbsp.
Caution: Pan, kneading paddle and bread will be very hot. Use oven mitts!
12. Turn bread pan upside down and shake several times to release bread. Do
¼ cup
not use metal utensils. Remove kneading paddle and allow loaf to cool
2 tbsp.
standing upright on wire rack approximately 15 – 30 minutes before slicing.
13. Once bread has cooled (approximately 1 hour) store in an airtight container.
4 cups
14. Unplug unit and allow to cool completely before cleaning. (See C RE ND
2¼ tsp.
CLE NING INSTRUCTIONS.)
1
WHITE SOURDOUGH ST RTER
2
Ingredients
ctive dry yeast
2¾ tsp.
Water (110°F/43°C)
Bread flour
Sugar
In 4-qt
. glass container, dissolve yeast in water (110°F/43°C); let stand 5 minutes,
then add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture
will be thick; remaining lumps will dissolve during fermentation process. Cover
loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times
a day. Starter will "rise and fall" during fermentation period and become thinner
as it stands. Sitting temperature of 80°F/27°C is best for sour flavor to develop.
When starter is developed, it is bubbly and may have yellow liquid layer on top;
stir before using. It may be used for baking or placed in the refrigerator to use later;
cover loosely.
To use starter, measure amount specified in recipe. fter refrigeration,
let container of starter come to room temperature before measuring –
about 4 hours.
mount
2¼ tsp.
2 cups
3½ cups
1 tbsp.
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