Black & Decker B1561 - Manual (Page 20)

* In U.S., use Bread Flour; in Canada, use either Bread Flour or
All-Purpose Flour.
The Basics
CARAWAY RYE
American Canadian
1-1/4 cups water 1-1/4 cups
2 tbsp. powdered milk 2 tbsp.
2 tbsp. shortening 2 tbsp.
1 tbsp. brown sugar 1 tbsp.
1 tbsp. molasses 1 tbsp.
1-1/2 tsp. salt 1-1/2 tsp.
3/4 cup whole wheat flour 3/4 cup
1-3/4 cups white flour* 1-3/4 cups
1/2 cup rye flour 2/3 cup
2 tsp. caraway seeds 2 tsp.
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
This crusty french bread, with its chewy texture makes a deli-
cious garlic bread. Just slice lengthwise, top with garlic butter
& broil.
CLASSIC FRENCH
American Canadian
1-1/4 cups water 1-1/4 cups
1 tbsp. sugar 1 tbsp.
1-1/4 tsp. salt 1-1/4 tsp.
3-2/3 cups white flour* 3-1/2 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. Divide dough in half and roll each half 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 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 until double in size,
20 to 30 minutes. 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° F (177° C) 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. (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.
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