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Black and Decker AllInOne Deluxe Horizontal B2005 User Manual

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    							11
    How To Use Your Breadmaker
    press the “Up” or “Down” arrows to reach  “8”, check-
    ing to make sure “a.m.” is displayed.  To set the min-
    utes, press the TIMER button while the hour setting
    is flashing.If the hour setting has stopped flashing
    before the minutes have been set, press and hold the
    TIMER button.  With the hour setting flashing again,
    immediately press the TIMER button to set the min-
    utes. While the “00” is flashing,the minutes can be
    set to “30” using the “Up” or “Down” arrows. When
    the “30” stops flashing and the current time is dis-
    played, the timer is set.
    3
    To start the delayed completion timer, press the
    TIMER button.  The completion time will flash 
    brieflyand be replaced by the current time in the dis-
    play, and the green TIMER light will come on.  It is not
    necessary to press the START/RESET button. If the
    green light does not come on, and 
    “13 Hr                                   ” appears on the display, you
    have set the TIMER for longer than the maximum 
    13 hour delay. To reset the TIMER hold the TIMER
    button until the hour setting flashes, and the time can
    be changed using the “Up” and “Down” arrows.
    If the green light does not come on, and 
    “0 Hr                                    ” appears, the TIMER has
    been set for a delayed completion time which is
    shorter than the actual bake time (for example 3:50 is
    the bake time for SWEET bread). Reset the TIMER for
    a longer delayed completion time.
    4
    To cancel the TIMER function, press the TIMER
    button and the green light will go out.
    5
    To check the completion time while the green    
    TIMER light is on, press the TIMER button twice. 
    6
    When the actual breadmaking operation begins, 
    the green “timer” light will go out, the red “opera-
    tion” light will come on, and total bake time (3:50 for
    SWEET bread) will appear on the display. The bake
    time will count down in one-minute intervals. When
    the end of the countdown is reached, a beeping sig-
    nal will sound and your bread is complete. The red
    light will now begin flashing to show the Breadmaker
    has automatically activated the 60-minute
    “Keep Warm”  function.
    Troubleshooting
    Specific questions about the breadmaker functions 
    and problems with ingredients or recipes are
    addressed in the “Need Help?” section beginning on
    pg. 34.If there is an operational problem with the unit,
    you may see a hyphen, colon, double hyphen 
    (- : --) message in the display window.  
    This means there is an operational/mechanical
    malfunction.  DO NOT USE THE UNIT.  Unplug
    the unit and contact your local service center for
    repair.  Call the toll-free number on the cover of
    this booklet to ask for the location of the Black &
    Decker service center nearest you.
    If the START/RESET button is pressed and the
    word “HOT” appears in the display window, it
    indicates that the unit has not cooled sufficiently
    after baking to use immediately again.  Open the
    lid, remove the Baking Pan and allow the inside
    of the unit to cool. Once the unit has cooled suffi-
    ciently, pressing the START/RESET button will
    immediately start the breadmaking operation.
    For specific problems with Bread/Dough results,
    see the Troubleshooting guide on the next page:
    TIMERERR
    TIMERERR 
    						
    							Loaf Rises
    Then Falls
    “Cratered
    Loaf”Loaf Rises 
    Too High
    “Mushroom
    Loaf”Loaf Does
    Not Rise
    EnoughFlat Loaf
    Little To No
    Rising Crust 
    Too DarkUncooked Or
    Partially
    CookedNot Mixed
    Or Partially
    MixedGnarly 
    Knotted TopLoaf Core
    Texture
    Heavy &
    DenseHigh
    Altitude
    Adjustment
    12
    Troubleshooting Guide
    MEASUREMENT
    INGREDIENT
    FLOUR
    SALT
    SUGAR
    OR
    HONEY
    WATER
    OR
    MILK
    YEAST➜
    Liquid 
    Too Hot Or
    Too Cold
    Low In
    Gluten
    Content
    None Was
    Added
    Used Fresh
    (Wrong Type)
    SALT
    WATER 
    OR
    MILK
    FLOUR
    YEAST
    Too Much
    ➜ ➜
    2 Tbsp. 2 Tbsp. 2 Tbsp.
    1/4 tsp. 1/4 tsp.
    1/4 tsp.
    1 tsp. 1 tsp.
    1 tsp. 1 tsp.
    2 Tbsp. 2 Tbsp.
    2 Tbsp. 2 Tbsp. 2 Tbsp. 2 Tbsp.
    1/4 tsp. 1/4 tsp.
    1/4 tsp. 1/4 tsp.1/4 tsp.
    ✔✔✔
    ✔✔
    ✔
    ✔
    ✔✔
    See Page 17 
    See Page 16See Page 16 
    See Page 16  See Page 16  See Page 16 
    See Page 16 
    See Pages
    16 & 17See Pages
    16 & 17See Pages
    16 & 17 See Pages
    16 & 17
    RESULTS
    POSSIBLE
    SOLUTIONS
    ➜Increase Amount
    Decrease Amount
    ➜
    NOTE: The number one cause for poor results is improper measurement of ingredients (see page 8). The checklist
    below offers several possible solutions. Try one adjustment at a time and only make one change per loaf.
    If results do not improve with the first adjustment, move to the next possible solution.
    ➜ ➜ ➜ ➜➜
    Not Enough
    Water 
    Or Milk
    Too Old
    Too Fine
    Out of Date
    Code
    Forgotten
    ➜
    ➜ ➜ 
    						
    							Slicing & Storing Bread
    For best results, allow loaves to cool on a wire rack
    15 to 30 minutes before slicing.  You may use an
    electric knife (such as the Black & Decker Slice
    Right
    ™Electric Knife Model EK300) for even slices.
    Otherwise, use a sharp knife with a serrated blade. 
    Store bread tightly covered (resealable style bags or
    plastic containers work well) at room temperature
    up to three days.  If weather is hot and humid, store
    in the refrigerator.  For longer storage (up to one
    month), place bread in a tightly covered container inthe freezer.  If you store the bread in the refrigerator,
    leave it out to bring it to room temperature before
    serving.  Since homemade bread has no preserva-
    tives, it tends to dry out and become stale faster
    than commercially-made bread.  
    Leftover slightly hardened bread may be cut into
    1/2”(1.27 cm) or 1” (2.54 cm) cubes and used in
    favorite recipes to make croutons, bread pudding, or
    stuffing.
    How To Use Your Breadmaker
    CAUTION:To avoid electric shock, unplug the unit
    and allow the Breadmaker to cool before cleaning.
    For best performance and maintenance, it is 
    recommended to clean the breadmaker after each
    use as follows:
    Outer Body and Oven Chamber:
    Wipe the outer body of the unit with a damp cloth
    or slightly dampened sponge.  Use a damp sponge
    or cloth to wipe out any flour, crumbs, or other
    materials from the oven chamber.
    Lid
    This unit has a removable
    Lid for easy cleaning.
    Open the Lid halfway and
    pull it out towards you.
    Wipe it with a damp cloth
    or slightly dampened
    sponge.  DO NOT
    IMMERSE THE LID in liq-
    uid.  Clean the viewing 
    window with a moist soft
    cloth (not paper towel),
    then be sure to wipe it dry.  
    CAUTION:DO NOT clean 
    window with a commercial glass cleaner!
    When reinstalling the lid, be sure the posts on the lid
    are fully inserted into the slots on the hinge of the
    Breadmaker.  This will prevent damage when 
    closing the lid.  If you feel resistance when you try to
    close the lid, stop immediately and reposition it.
    The lid should close easily without any force being
    applied.
    Baking Pan and Mixing Paddle
    Both the Baking Pan and Mixing Paddle have a non-
    stick coated surface.  Do not use any harsh cleaners
    or utensils on these parts as scratching may occur.
    Over time, the non-stick surface may change in
    color due to moisture and steam.  This is normal
    and has no effect on its use or quality.
    Remove the Baking Pan and Mixing Paddle from the
    oven chamber before cleaning.  Wipe the outside of
    the Baking Pan with a damp cloth.  Be careful not to
    damage the rubber seal under the shaft.  NEVER
    TOTALLY IMMERSE THE BAKING PAN in water.
    You can hand wash the inside of the Baking Pan
    with soapy water.  The Mixing Paddle should be
    removed from the shaft and the depressed area
    under the Paddle cleaned. If the Mixing Paddle is
    hard to remove from the Baking Pan after baking, fill
    the Pan with hot water and let soak for 30 minutes
    to an hour. Next, pour out the water, turn the Pan
    over and wiggle the Paddle loose while holding the 
    winged coupling on the bottom of the Pan. Using a
    toothpick or soft kitchen brush, clean out any dough
    left in the hole of the Paddle.
    CAUTION:None of the breadmaker parts are 
    dishwasher-safe. DO NOT place the Baking Pan,
    Removable Lid, or Mixing Paddle in the dishwasher.
    Storing The Unit
    Be sure to dry all parts before storing and wipe any
    moisture from the Viewing Window.  To prevent loss,
    you may want to store the Mixing Paddle on the
    shaft.  Close the Lid and do not store anything on
    top of the Lid.
    Care & Cleaning
    C
    AK
    E2.0
    13 
    						
    							Service Or Repair
    For service, repair, or any questions regarding your
    appliance, call the appropriate “800” number on the
    cover of this book.  Do NOT return the product to
    the place of purchase.  Do NOT mail the product
    back to the manufacturer nor bring it to a service
    center.  You may also want to consult the website
    listed on the cover of this manual.
    If mailing or shipping your Breadmaker, pack it
    carefully in a sturdy carton with enough packing
    material to prevent damage. Be sure to clean the
    unit before packing.You may use original 
    packaging as long as you’ve included packing 
    material suitable for shipping.  Include a note
    describing the problem to our Service Center and be
    sure to give your return address.  We also suggest
    that you insure the package for your protection.
    Consumer-replaceable parts and accessories are
    available at Black & Decker Company-Owned or
    Authorized Household Appliance Service Centers.
    Full One-Year Warranty
    Applica warrants this product against any defects
    that are due to faulty material or workmanship
    for a one-year period after the original date of
    consumer purchase. This warranty does not include
    damage to the product resulting from accident,
    misuse, or repairs performed by unauthorized 
    personnel.
    If the product should become defective within the
    warranty period, or you have questions regarding
    warranty or service, call Consumer Assistance 
    and Information toll free at: 1-800-231-9786. 
    This warranty gives you specific legal rights, and you
    may also have other rights which vary from state to
    state or province to province.Answers to any questions regarding warranty or 
    service locations may be obtained by calling or by
    writing:
    In the U.S.A. or Canada
    Consumer Assistance and Information
    Applica Consumer Products, Inc.
    6 Armstrong Road
    Shelton, Connecticut  06484
    1-800-231-9786
    120 V, 60 Hz, AC Only, 600 Watts
    Listed for use in Canada and the U.S.A. by Underwriters
    Laboratories, Inc.
    and Canadian Standards Association
    Copyright ©1998-2000 Applica Consumer Products, Inc.
    Pub No. 174598-01-RV01
    Printed in People’s Republic of China
    14
    *                                     is a trademark of The Black & Decker Corporation, Towson, Maryland, USA*
    Applica Consumer Products, Inc. 
    						
    							15
    *
    For Black & Decker Breadmaker
    Model B2005 
    						
    							Some ingredients differ between Canada and the
    United States.  Cheese, confectioner’s (icing) sugar,
    and cornmeal are just a few ingredients that vary
    between the two countries.  The major difference is
    in flour.
    Flours
    Canadian floursare milled from harder wheats so
    breads can be successfully made from national
    brands of both All-Purpose Flourand Bread Flour.
    U.S. “All-Purpose Flour” will produce poor results
    and should not be used with this unit.  In the U.S., it
    is important to use “Bread Flour”for even-textured
    loaves.
    Bread flouris processed from hard wheat and is
    high in the protein substance called gluten.
    When mixed and kneaded, the gluten stretches
    and incorporates air bubbles to produce a light,
    fine-textured loaf.  The stretchy resilience of
    gluten makes this kind of flour most tolerant to
    high temperatures, altitude, or high humidity.
    Canadian “All-Purpose  Flour”is easy to find
    and has been extensively tested with the recipes
    included in this book with good results.
    Canadian Bread Flour may also be used with
    good results.
    Whole wheat and multi-grain flourscontain
    the bran and germ of the grain.  Although higher
    in fiber, these flours are lower in gluten than
    bread flour.  Rye flour does not contain any
    gluten and therefore, must be used in combina-
    tion with other flours.  Whole wheat, multi-grain
    and rye flour typically produce shorter, denser
    loaves.  Whole wheat flours vary greatly between
    the United States and Canada and from one
    brand to another.  The recipes have been devel-
    oped and tested using nationally available
    brands of flour.
    Fat
    Butter, margarine or vegetable shorteningare
    often interchangeable in most bread recipes.
    Vegetable oil should not be substituted for 
    shortening, butter or margarine (fat adds flavor
    and tenderness to the dough).   Low-fat (diet)
    margarines are high in water content but may
    be substituted with acceptable results for people
    on a low fat diet.
    Salt
    In very small amounts, saltadds flavor and 
    controls the rising action of the yeast, allowing
    the dough to rise evenly.  In high altitude areas,
    additional salt may be needed to improve bread
    results, however, keep in mind that too much
    salt may prevent the bread from rising.
    Liquid
    Milk—whole, 1% or 2% fat, skim, buttermilk, or
    reconstituted (powdered) dry milk, and water
    are the most commonly used liquids in bread
    recipes.  Milk provides a soft crust, and gives
    bread a velvety texture.  If your recipe calls for
    powdered milk and you prefer to use fresh milk,
    simply substitute the milk for the water and
    powder.  Water makes a crisper crust. 
    Sweeteners
    Natural sweeteners, such as white or brown
    sugar, honey, and molasses help the yeast in a
    recipe to grow.  Sugar serves as food for the
    yeast.  Without sugar, the yeast will not grow and
    the bread will not rise.  The balance of sugar, salt,
    and yeast is a very important part of the bread
    making process. Sweeteners enhance the bread
    flavor and the browning process.  If you prefer to
    use a sugar substitute, your baking results may
    vary with the type and amount of sugar 
    substitute used.
    Yeast
    Yeastis a heat-sensitive plant that feeds on the
    sugar in dough.  Too much heat will kill the
    yeast, too little will slow the yeast action.  Check
    the expiration date to be sure the yeast is fresh.
    The recipes in this cookbook have been tested
    with  Traditional Dry yeast but you may also use
    Bread Machine yeast.  
    *See the test for yeast freshness on the next page.
    16
    Bread & Dough Ingredients 
    						
    							Use only fresh ingredients.
    I
    n the U.S.:Use Bread Flour; In Canada:Use 
    All-Purpose Flour or Canadian Bread Flour.
    Use lukewarm water – not cold water.
    Measure ingredients accurately and level off 
    dry ingredients with the flat side of a knife or
    metal spatula. (See page 8 for measuring 
    techniques).When recipes call for a “lightly floured surface,”
    use about 1 to 2 tablespoons flour on the 
    surface.  You may want to lightly flour your 
    fingers or rolling pin for easy dough 
    manipulation.
    Recipes referring to a “greased/oiled” bowl call
    for about 1 tablespoon oil or soft vegetable
    shortening spread on the bottom and sides of
    the bowl.  You may prefer to use a non-stick 
    vegetable spray to “grease” the bowl to cut down
    on added fats and calories.
    When you let dough “rest” and “rise” according
    to a recipe, place it in a warm, draft-free area.
    For best results, cover the dough with waxed
    paper and a clean, dry towel.  If the dough does
    not double in size, it may not produce a tender
    product.
    Dough may be wrapped in plastic and stored in
    a freezer for later use.  Bring the dough to room
    temperature before using.
    Bread & Dough Ingredients
    * The following test can be used to determine
    whether your yeast is stale and inactive:
    A) Place 1/2 cup of lukewarm water into a 
    small cup or bowl.
    B) Stir 1 tsp. of sugar into the water then 
    sprinkle 2 tsp. of yeast over the surface.
    C) Place bowl or cup in a warm area and allow
    to sit for 10 minutes undisturbed.
    D) The mixture should foam and produce a 
    strong yeast aroma. If this does not occur,
    fresh yeast should be purchased.
    Tips For Getting The Best Results
    Tips For Handling Dough
    17 
    						
    							18
    Recipe Index
    Basic
    Basic White   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
    White Bread Variations   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
    Bran Muffin Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
    Irish Soda Bread   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
    Corn Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
    Breadmaker Sour Dough Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
    Sour Dough Starter  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
    Super Rapid Bake 
    Super Rapid Basic White   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
    Super Rapid Lemon Poppy Seed   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
    Super Rapid Italian Herb   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
    Sweet
    Tangy Ginger Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
    Raisin Cinnamon Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
    Cheesy Cheese Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
    Aloha Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
    Chocolate Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
    Grain
    100% Whole Wheat Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
    Cracked Wheat Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
    Oatmeal Nut Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
    Caraway Rye Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
    Hearty Pumpernickel Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
    Dough
    Foccacia (Italian Flat Bread)  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
    Baked Pretzels  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
    Pizza Dough  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
    Sweet Dough  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
    Traditional Sour Dough  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
    Challah Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
    Bake
    Banana Nut Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
    Caramel Monkey Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
    French
    Classic French   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
    Garlic French   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
    Desserts
    Apple Crisp   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
    Rice Pudding  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
    Berry Berry Cobbler   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
    Cake/Quick Bread
    Pound Cake  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
    Inside-Out Coffeecake  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
    Moist Apricot Tea Cake   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
    Jam
    Strawberry   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
    Strawberry Pineapple  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
    Three-Fruit Marmalade  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 
    						
    							19
    Basic
    *In Canada, use either bread flour or all-purpose flour;
    in U.S., use bread flour.
    These are the recipes you will bake time after time. Try these recipes first.
    BASIC WHITE
    BRAN MUFFIN BREAD
    1-1/3 cups  lukewarm water
    2 tablespoons powdered milk
    1-1/2 teaspoons  salt
    1 tablespoon  sugar
    2 tablespoons  butter or margarine
    3-3/4 cups  white flour*
    1 teaspoon  yeast 
    1-1/4 cups  lukewarm water
    3 tablespoons  molasses
    2 teaspoons  sugar
    2 tablespoons butter
    1 teaspoon  salt
    3 cups  white flour*
    1/2 cup  bran cereal
    1-1/4 teaspoons  yeast
    Add Ingredient: 1/2 cup raisins
    1.Measure ingredients in the order listed into Baking Pan.
    2. Insert Baking Pan securely into unit; close lid.
    3. Select BASICsetting and 2.0 lb. loaf setting. Choose LIGHTor
    DARK crust setting.
    4. Push Start button. There will be a 15-minute preheat delay before
    mixing begins.
    5. The Complete Signal will sound when bread is done.
    6. Using pot holders, remove Baking Pan from the unit and carefully
    turn bread out of Baking Pan. (Mixing paddle may remain in
    bread. Remove paddle when loaf is cool.)
    7. Allow to cool before slicing.
    Time: 3:50 hours
    1.
    Measure first 8 ingredients in the order listed into Baking Pan.
    2. Insert Baking Pan securely into unit; close lid.
    3. Select BASIC setting and 1.5 lb. loaf setting. Choose LIGHTor
    DARKcrust setting.
    4. Push Start button. There will be a 15-minute preheat delay before
    mixing begins.
    5. At “Add Ingredient” beep, add raisins.
    6. The Complete Signal will sound when bread is done.
    7. Using pot holders, remove Baking Pan from the unit and carefully
    turn bread out of Baking Pan. (Mixing paddle may remain in
    bread. Remove paddle when loaf is cool.)
    8. Allow to cool before slicing.
    Time: 3:50 hours
    WHITE BREAD VARIATIONS
    For Breadsticks:
    Prepare White Bread recipe and use Dough setting.  
    Divide dough into 24 equal pieces.  
    Shape each piece into a narrow 8-inch (20 cm) long rope.  
    Place on greased baking sheets.  
    Brush with milk and sprinkle with dried onion flakes or garlic powder.  
    Cover and let rise 40 - 50 minutes or until doubled in size.  Place a pan of
    hot water on lower rack of oven.  
    Bake in preheated 375°F (191°C) oven for about 20 minutes.
    For Crusty Rolls:
    Prepare White Bread recipe as above.  
    Divide dough into 16 equal pieces.  
    Shape each piece into a 2-inch (5 cm) ball and place on greased 
    baking sheet.  
    Cover and let rise 50 - 60 minutes, or until doubled in size.  Place a pan of
    hot water on lower rack of oven.  
    Bake in a preheated 375°F (191°C) oven for 17 - 20 minutes.
    For Butter-top Rolls:
    Prepare White Bread recipe as above. 
    Divide dough into 16 equal pieces.  
    Shape each piece into a 3-inch (7.6 cm) oval. 
    Place on greased baking sheet.  
    With a sharp knife, partially slit top making a 1/4-inch (.64 cm) deep cut.  
    Brush tops with butter and sprinkle with cornmeal.  
    Cover and let rise 50 - 60 minutes.  
    Place a pan of hot water on lower rack of oven.  
    Bake in a preheated 375°F (191°C) oven for 17 - 20 minutes.
    Poppy Pan Rolls:
    Prepare White Bread recipe as above.  
    Divide dough into 24 equal pieces. 
    Shape each piece into a 2-inch (5 cm) ball.  
    Dip top into melted butter and then into poppy seeds.  Place in greased
    muffin pans. 
    Cover and let rise for about 60 minutes, or until doubled in size.
    Bake in a preheated 375°F (191°C) oven for 17 - 19 minutes. 
    						
    							*In Canada, use either bread flour or all-purpose flour;
    in U.S., use bread flour.
    Basic
    IRISH SODA BREAD
    1-1/3 cups  milk
    2 tablespoons butter or margarine
    2 teaspoons  sugar
    2 teaspoons  caraway seeds
    1/2 teaspoon salt
    1/2 teaspoon  baking soda
    3-1/3 cups  white flour*
    1 teaspoon yeast
    Add Ingredient: 1/3 cup raisins
    1.Measure first 8 ingredients in the order listed into Baking Pan.
    2. Insert Baking Pan securely into unit; close lid.
    3. Select BASIC setting and 1.5 lb. loaf setting. Choose LIGHT or DARK
    crust setting.
    4. Push Start button. There will be a 15-minute preheat delay before
    mixing begins.
    5. At “Add Ingredient” beep, add raisins.
    6. The Complete Signal will sound when bread is done.
    7. Using pot holders, remove Baking Pan from the unit and carefully
    turn bread out of Baking Pan. (Mixing paddle may remain in bread.
    Remove paddle when loaf is cool.)
    8. Allow to cool before slicing.
    Time: 3:50 hours
    20
    CORN BREAD
    1 cup  lukewarm water
    2 tablespoons  powdered milk
    1/4 cup honey
    3 tablespoons  butter or margarine
    1 teaspoon  salt
    3 cups  white flour*
    1/2 cup  cornmeal
    1-1/4  teaspoons  yeast         
    Add Ingredient: 1/2 cup frozen corn kernels
    1.Measure first 8 ingredients in the order listed into Baking Pan.
    2. Insert Baking Pan securely into unit; close lid.
    3. Select BASIC setting and 1.5 lb. loaf setting. Choose LIGHT or
    DARK crust setting.
    4. Push Start button. There will be a 15-minute preheat delay
    before mixing begins.
    5. At “Add Ingredient” beep, add frozen corn.
    6. The Complete Signal will sound when bread is done.
    7. Using pot holders, remove Baking Pan from the unit and care-
    fully turn bread out of Baking Pan. (Mixing paddle may
    remain in bread. Remove paddle when loaf is cool.)
    8. Allow to cool before slicing.
    Time: 3:50 hours
    BREADMAKER SOUR DOUGH BREAD
    (Bakes in the Baking Pan)
    2/3 cup lukewarm water**
    1-1/2 teaspoons  salt
    1-1/2 teaspoons  sugar
    3-1/2 cups  white flour*
    1-3/4 cups  Sour Dough Starter (see recipe on page 21)
    2-1/2 teaspoons  yeast
    1.Measure all ingredients in the order listed into Baking Pan.
    2. Insert Baking Pan securely into unit; close lid.
    3. Select BASIC setting and 2.0 lb. loaf setting. Choose LIGHT or DARK
    crust setting.
    4. Push start button. There will be a 15-minute preheat delay before
    mixing begins.
    5. The Complete Signal will sound when the bread is done.
    6. Using a pot holder, remove Baking Pan from the unit and carefully
    turn bread out of Baking Pan. (Mixing paddle may remain in bread.
    Remove paddle when loaf is cool.)
    7. Allow to cool before slicing.
    Time:  3:50 hours
    ** When using American bread flour, use 1/2 cup water instead of 2/3 cup.
    Note:For traditional Sour Dough Bread, which bakes in an 
    oven, see page 28. 
    						
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