Black & Decker B1620 - Manual (Page 25)

25
* In U.S., use Bread Flour; in Canada, use either Bread Flour or
All-Purpose Flour.
The Basics (1.5 lb)
These are the recipes you will bake time after time. Try these recipes first.
* In U.S., use Bread Flour; in Canada, use either Bread Flour or
All-Purpose Flour.
BASIC WHITE
100% WHOLE WHEAT
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!
American Canadian
1-1/4 cups water 1-1/4 cups
1 tbsp. powdered milk 1 tbsp.
1 tsp. salt 1 tsp.
1 tbsp. sugar 1 tbsp.
2 tbsp. shortening 2 tbsp.
3-1/3 cups white flour* 3-1/4 cups
3/4 tsp. yeast 3/4 tsp.
American Canadian
1-1/3 cups water 1-1/4 cups
2 tbsp. powdered milk 2 tbsp.
1-1/2 tsp. salt 1 tsp.
2 tsp. honey 1 tbsp.
2 tsp. molasses 1tbsp.
2 tbsp. shortening 2 tbsp.
3-1/4 cups whole wheat flour 3-1/4 cups
1-1/4 tsp. yeast 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
CLASSIC FRENCH
American Canadian
1-1/4 cups water 1-1/4 cups
1 tsp. salt 1 tsp.
2 tsp. sugar 2 tsp.
3-1/2 cups white flour* 3-1/3 cups
1-1/4 tsp. yeast 1-1/4 tsp.
GLAZE:
1 tbsp. cornmeal (optional) 1 tbsp.
1 tbsp. oil 1 tbsp.
1 egg white, beaten 1
1 tbsp. water 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
o F for
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.
Dough Recipe
This crusty french bread, with its chewy texture makes a deli-
cious garlic bread. Just slice lengthwise, top with garlic butter
& broil.
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
Table Of Contents Recipe Index