Sour Dough Starter; Sundried Tomato Bread; Sweet Breads; Potato Bread - Black & Decker BMH110 Instruction Manual

2 teaspoons salt
2 tablespoons sugar
cup finely chopped walnuts
1
/
3
4 cups plain flour
1 tablespoon dry active yeast
Spicy Cheese Bread
1 cups water
1
/
3
1 tablespoon milk powder
2 teaspoons salt
1 tablespoon sugar
11⁄2 teaspoons dry mustard
1⁄2 teaspoon black pepper
11⁄2 tablespoons Worcestershire sauce
cup shredded cheddar cheese
1
/
3
4 cups plain flour
1 tablespoon dry active yeast
Cornmeal Bread
1 cup & 1 tablespoon water
2 tablespoons & 2 teaspoons butter or oil
1 x 130g can corn kernels, drained
2 teaspoons salt
2 tablespoons sugar
4 cups plain flour
cup cornmeal (polenta)
1
/
3
1 tablespoon dry active yeast

Sundried Tomato Bread

1 cups water
1
/
3
2 tablespoons butter or oil
1 tablespoon milk powder
11⁄2 teaspoons salt
2 tablespoons sugar
1⁄2 cup sun-dried tomatoes, finely chopped
2 teaspoons dried mixed herbs
4 cups plain flour
1 tablespoon dry active yeast

Potato Bread

1 cups & 2 tablespoons water
1
/
3
5 tablespoons instant mashed potato flakes
2 tablespoons butter or oil
1 tablespoon milk powder
2 teaspoons salt
2 tablespoons sugar
4 cups plain flour
1 tablespoon dry active yeast

Sour Dough Starter

21⁄4 teaspoons yeast
475ml warm water
2 cups flour
To Make Starter
In a 2 litre glass bowl, mix yeast and warm water;
allow to stand for 10 minutes. Add flour, mixing until
a thick batter forms.
Cover loosely with a plastic wrap, and stand in a
warm place for 24 hours.
Stir mixture, cover with plastic wrap and put in a
warm place for a further 2-3 days or until mixture
bubbles and smells sour. Refrigerate.
After using a portion of starter, replenish with equal
amounts of flour and warm water. Allow to stand for
4-5 hours until bubbly. Store in refrigerator.
Note: Never use metal bowl or utensils as this will
react with sour dough.
To keep starter alive, always reserve at least 1 cup
of active starter to replenish.
Sour Dough Bread
1 cup & 1 tablespoon sour dough starter
1⁄2 cup & 2 tablespoons water
11⁄2 teaspoons salt
2 tablespoons sugar
31⁄2 cups flour
3 teaspoons yeast

Sweet Breads

Sweet breads are best baked on the BASIC cycle.
These recipes can also be baked on the RAPID cycle.
Procedure
Place ingredients into bread pan in the order listed in
the recipe.
Wipe spills from the outer edge of pan and close the lid.
Press the BREAD TYPE button to Basic Bread cycle.
Press START.
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