Recipes - Black & Decker B1620 Operating Instructions & Cook Book

These are the recipes you will bake time after time. Try these recipes first.
BASIC WHITE
American
1-1/3 cups
2 tbsp. powdered milk
1-1/2 tsp.
1 tbsp.
2 tbsp. shortening
4 cups white flour*
1 tsp.
1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber,twist to secure.Close lid.
3. Select:Basic Bread Setting.
4. Select "Regular"or "Dark"crust.
5. Press Start - There will be a 15-minute preheat delay
before mixing begins.
6. Using oven mitts,remove bread when completion beeps sound.
7. Cool on a wire rack before slicing.
Time:3:50 hrs
100% WHOLE WHEAT
American
1-1/2 cups
2 tbsp. powdered milk
1-1/2 tsp.
1 tbsp.
1 tbsp. molasses
2 tbsp. shortening
3-1/2 cups whole wheat flour
1-1/4 tsp.
1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber,twist to secure.Close lid.
3. Select: Whole Grain Setting.
4. Crust setting is pre-selected.
5. Press Start - There will be a 25-minute preheat delay before
mixing begins.
6. Using oven mitts,remove bread when completion beeps sound.
7. Cool on a wire rack before slicing.
Time:4:10 hrs
U.S. whole wheat flour results in a shorter, denser loaf than
Canadian whole wheat flours. You can substitute one cup of
white flour for one cup of whole wheat for a lighter, yet delicious
wheat taste!
* In U.S., use Bread Flour; in Canada, use either Bread Flour or
All-Purpose Flour.
The Basics (2.0 lb)
Canadian
water 1-1/3 cups
2 tbsp.
salt 1-1/2 tsp.
sugar 1 tbsp.
2 tbsp.
3-3/4 cups
yeast 1 tsp.
Canadian
water 1-1/2 cups
2 tbsp.
salt 1-1/2 tsp.
honey 2 tbsp.
2 tbsp.
2 tbsp.
3-3/4 cups
yeast 1-1/4 tsp.
CLASSIC FRENCH
American
1-1/4 cups
1-1/4 tsp.
1 tbsp.
3-3/4 cups
1-1/2 tsp.
1 tbsp. cornmeal (optional)
1 tbsp.
1 egg white, beaten
1 tbsp.
1. Measure first 5 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber,twist to secure.Close lid.
3. Select:Dough/Pasta Setting.
4. Press Start - There will be a 25-minute preheat delay
before mixing begins.
5. When cycle is complete,remove dough from machine to a lightly
floured surface. If necessary,knead in enough flour to make
dough easy to handle.
6. Divide dough in half and roll each half into a 10" x 8" rectangle.
Beginning at long end,roll up tightly as for jelly roll. Pinch seams
and ends to seal. Taper ends by gently rolling back and forth.
7. Place each loaf,seam side down,on a greased baking sheet
sprinkled with cornmeal (optional). Lightly brush each loaf with
oil. Cover and let rise in warm,draft-free place for 20 to 30 minutes
until double in size. With a sharp knife make 3 or 4 diagonal cuts
about 1/4 inch deep across the top of each loaf. Lightly beat egg
white and 1 tablespoon water;brush some of egg white mixture
over top of each loaf. Bake at 350
with remaining egg white mixture.
8. Bake 5 to 10 minutes more or until done. Bread should sound
hollow when tapped. (For even browning when baking two
loaves,switch positions of sheets halfway through baking.)
Remove the breads from the sheets; cool on a wire rack.
Yield: Makes 2 loaves.
This crusty french bread, with its chewy texture makes a deli-
cious garlic bread. Just slice lengthwise, top with garlic butter
& broil.
19
Table Of Contents
Canadian
water 1-1/4 cups
salt 1-1/4 tsp.
sugar 1 tbsp.
white flour* 3-2/3 cups
yeast 1-1/2 tsp.
GLAZE:
1 tbsp.
oil 1 tbsp.
1
water 1 tbsp.
o F for 20 minutes.Brush again
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