Basic White - Black & Decker B1620 Operating Instructions & Cook Book

These are the recipes you will bake time after time. Try these recipes first.

BASIC WHITE

American
1-1/4 cups
1 tbsp. powdered milk
1 tsp.
1 tbsp.
2 tbsp. shortening
3-1/3 cups white flour*
3/4 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: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
1-1/3 cups
2 tbsp. powdered milk
1-1/2 tsp.
2 tsp.
2 tsp. molasses
2 tbsp. shortening
3-1/4 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 * In U.S., use Bread Flour; in Canada, use either Bread Flour or
All-Purpose Flour. All-Purpose Flour.
The Basics (1.5 lb)
Canadian
water 1-1/4 cups
1 tbsp.
salt 1 tsp.
sugar 1 tbsp.
2 tbsp.
3-1/4 cups
yeast 3/4 tsp.
Canadian
water 1-1/4 cups
2 tbsp.
salt 1 tsp.
honey 1 tbsp.
1tbsp.
2 tbsp.
3-1/4 cups
yeast 1-1/4 tsp.
CLASSIC FRENCH
American
1-1/4 cups
1 tsp.
2 tsp.
3-1/2 cups
1-1/4 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. Roll into a 10" x 8" inch 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 loaf,seam side down,on a greased baking sheet sprinkled with
cornmeal (optional). Lightly brush 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 loaf. Lightly beat egg white and 1 tablespoon water;
brush some of egg white mixture over top of loaf. Bake at 350
20 minutes.Brush again with remaining egg white mixture.
8. Bake 5 to 10 minutes more or until done. Bread should sound
hollow when tapped. Remove the bread from the sheet; cool on a
wire rack.
Yield: Makes 1 large loaf.
This crusty french bread, with its chewy texture makes a deli-
cious garlic bread. Just slice lengthwise, top with garlic butter
& broil.
25
Table Of Contents
Canadian
water 1-1/4 cups
salt 1 tsp.
sugar 2 tsp.
white flour* 3-1/3 cups
yeast 1-1/4 tsp.
GLAZE:
1 tbsp.
oil 1 tbsp.
1
water 1 tbsp.
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