Black and Decker AllInOne Deluxe Horizontal B2005 User Manual

							Basic
21
1.Heat the milk (do not boil) and add 1 cup water. Allow liquid mixture to cool to lukewarm. Pour into a large glass or ceramic bowl.
2. Add sugar, salt and flour and beat until well blended.
3. Cover with a clean towel and allow to sit in a draft-free place for 3 to 4 days. ( The mixture should become bubbly.)
4. Heat 1/2 cup water to about 100°F (38°C). and dissolve yeast in the water. Pour yeast mixture into starter and mix until well blended.
5. Cover with a clean towel and leave at room temperature for 5 to 7 days. Mixture may separate; stir each day if desired. Store completed
starter in refrigerator.
6. To use starter, bring to room temperature and allow it to bubble.
7. To replenish starter (this should be done after each use), add 1-1/2 cups all-purpose flour and 1-1/2 cups lukewarm water to the remaining starter.
8. Mix well.
9. Refrigerate starter until ready to use again.
Note: Do not be concerned if your starter does not bubble a great deal.  It may still be used in the bread and the 
bread will have a mild sour dough flavor.
SOUR DOUGH STARTER 
1 cup  skim milk
1 cup lukewarm water
1 tablespoon  sugar
1 teaspoon  salt
2 cups  all-purpose white flour
1/2 cup  water
2-1/4 teaspoons  yeast
Super Rapid Bake
SUPER RAPID BASIC WHITE
1-1/4 cups  lukewarm water
3 tablespoons  powdered milk
1/2 teaspoon  salt
3 tablespoons  sugar
3 tablespoons  butter or margarine
3-1/4 cups  white flour*
4 teaspoons  yeast
1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select RAPID setting and 1.5 lb. loaf setting. Choose LIGHT or
DARK crust setting.
4. Push Start button. Mixing begins immediately.
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:  1:10 hours
SUPER RAPID LEMON POPPY SEED
1-1/4 cups  lukewarm water
1-1/2 teaspoons lemon juice, freshly squeezed
2 tablespoons  powdered milk
3/4 teaspoons  salt
2 tablespoons  sugar
2 tablespoons  butter or margarine
3 cups  white flour*
1/2 teaspoon  nutmeg
2 teaspoons  lemon rind, freshly grated
2 tablespoons poppy seeds
4 teaspoons  yeast
1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select RAPID setting and 1.5 lb. loaf setting. Choose LIGHT or DARK
crust setting.
4. Push Start button. Mixing begins immediately.
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:  1:10 hours
*In Canada, use either bread flour or all-purpose flour;
in U.S., use bread flour. 
						

							Super Rapid Bake
22
Sweet
1. Measure ingredients in the order listed into Baking Pan.
2.  Insert Baking Pan securely into unit;  close lid.
3. Select RAPID setting and 1.5 lb. loaf setting. Choose LIGHT or DARK
crust setting.
4. Push Start button.  Mixing begins immediately.
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:  1:10 hours
SUPER RAPID ITALIAN HERB
1-1/3 cups  lukewarm water
3 tablespoons  powdered milk
1/2 teaspoon  salt
3 tablespoons  sugar
3 tablespoons  butter or margarine
3-2/3 cups  white flour*
1-1/2 teaspoons  dried basil
1-1/2 teaspoons  dried marjoram
1-1/2 teaspoons  dried thyme
4 teaspoons  yeast
TANGY GINGER BREAD
1 cup  lukewarm water
1 large  egg, slightly beaten
1/4 cup  packed brown sugar
2 tablespoons  powdered milk
2 tablespoons  butter or margarine
1-1/2 tablespoons  molasses
3 teaspoons  grated orange rind
1-1/2 teaspoons  ground ginger
1 teaspoon  cinnamon
1 teaspoon  salt
3-1/4 cups  white flour*
3/4 teaspoon  yeast
1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit.; close lid.
3. Select SWEET setting and 2.0 lb. loaf setting. Choose LIGHT
or DARK crust setting.
4. Push Start button.  Mixing begins immediately. 
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
*In Canada, use either bread flour or all-purpose flour;
in U.S., use bread flour.
Enjoy these recipes for a change of pace! 
						

							Sweet
RAISIN CINNAMON BREAD
1  egg + water, lukewarm
2 tablespoons  packed brown sugar
2 tablespoons  powdered milk
1-1/4 teaspoons  salt
2 tablespoons butter or margarine
3-3/4 cups  white flour*
1 teaspoon  cinnamon
1-1/4 teaspoons  yeast
Add Ingredient: 1/2 cup raisins
1. Add egg to measuring cup.  Fill to 1-1/4 cups mark with 
lukewarm water.  
2. Add to Baking Pan, along with next 7 ingredients, in the 
order listed.
3. Insert Baking Pan securely into unit; close lid.
4. Select SWEET setting and 1.5 lb. loaf setting. Choose LIGHT or
DARK crust setting.
5. Push Start button.  There will be a 15-minute delay before
mixing begins.
6. At “Add Ingredient” beep, add raisins
7. The Complete Signal will sound when bread is done.
8. 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.)
9. Allow to cool before slicing.
Time: 3:50 hours
ALOHA BREAD
1-1/4 cups  milk
2 tablespoons  butter or margarine
2 tablespoons  sugar
1 teaspoon  salt
1 teaspoon  vanilla or coconut extract
3-1/3 cups  white flour*
1/2 cup  sweetened coconut flakes
1-3/4 teaspoons  yeast
1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select SWEET setting and 2.0 lb. loaf setting. Choose LIGHT or
DARK crust setting.
4. Push Start button.  There will be a 15-minute 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
CHOCOLATE BREAD
1 cup  milk
1 large egg, beaten
2 tablespoons  butter or margarine
2 tablespoons  sugar
1 tablespoon  cocoa powder
1 teaspoon  salt
3-1/3 cups  white flour*
1/2 cup  chocolate chips
2 teaspoons  yeast
1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select SWEET setting and 1.5 lb. loaf setting. Choose LIGHT or
DARK crust setting.
4. Push Start button.  There will be a 15-minute 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
CHEESY CHEESE BREAD
3/4 cup  lukewarm water
1/2 cup  creamed cottage cheese
1/2 cup  shredded Swiss cheese
3 tablespoons  grated Parmesan Cheese
2 tablespoons  sugar
1 tablespoon  butter or margarine
1-1/2 teaspoons  salt
3 cups  white flour*
2 teaspoons  yeast
1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select SWEET setting and 1.5 lb. loaf setting. Choose LIGHT or
DARK crust setting.
4. Push Start button. There will be a 15-minute 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
23*In Canada, use either bread flour or all-purpose flour;
in U.S., use bread flour. 
						

							24
Grain
*In Canada, use either bread flour or all-purpose flour;
in U.S., use bread flour.
100% WHOLE WHEAT
1-1/2 cups  lukewarm water
2 tablespoons  powdered milk
1-1/2 teaspoons  salt
2 tablespoons  honey
2 tablespoons  molasses
2 tablespoons  butter or margarine
3-3/4 cups  whole wheat flour
1-3/4 teaspoons  yeast
1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select GRAIN setting and 1.5 lb. loaf setting.  
4. Push Start button.  There will be a 25-minute preheat delay 
before mixing begins.
5. The Complete Signal will sound when the dough is done.
6. 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.)
7. Allow to cool before slicing.
Time: 4:10 hours
1-1/4 cups  lukewarm water
2 tablespoons  powdered milk
1-1/4 teaspoons  salt
2 tablespoons  honey
2 tablespoons  butter or margarine
1 cup  whole wheat flour
1-1/2 cups  white flour*
3/4 cup  cracked wheat (bulgar)
1-1/4 teaspoons  yeast
CRACKED WHEAT
1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select GRAIN setting and 2.0 lb. loaf setting.  
4. Push Start button.  There will be a 25-minute preheat
delay before mixing begins.
5. The Complete Signal will sound when the dough 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: 4:10 hours
1-1/3 cups  lukewarm water
2 tablespoons  powdered milk
1-1/4  teaspoons  salt
2 tablespoons  molasses
2 tablespoons  butter or margarine
1 cup  whole wheat flour
2  cups  white flour*
1/3 cup  oatmeal, quick cooking
1-3/4 teaspoons yeast
Add Ingredient: 1/2 cup chopped walnuts or pecans
OATMEAL NUT
1. Measure first 9 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select GRAIN setting and 1.5 lb. loaf setting.  
4. Push Start button. There will be a 25-minute preheat delay 
before mixing begins.
5. At “Add Ingredient” beep, add nuts.
6. The Complete Signal will sound when the dough 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: 4:10 hours 
						

							25
Grain
*In Canada, use either bread flour or all-purpose flour;
in U.S., use bread flour.
CARAWAY RYE
1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select GRAIN setting and 2.0 lb. loaf setting.  
4. Push Start button. There will be a 25-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 care-
fully 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: 4:10 hours
1-1/4 cups lukewarm water
2 tablespoons  powdered milk
1 teaspoon  salt
2 tablespoons  brown sugar
2 tablespoons  molasses
2 tablespoons  butter or margarine
3/4 cup  whole wheat flour
1-3/4 cups  white flour*
3/4 cup  rye flour 
1 tablespoon  caraway seeds
1-3/4 teaspoons  yeast
HEARTY PUMPERNICKEL
1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select GRAIN setting and 1.5 lb. loaf setting.  
4. Push Start button. There will be a 25-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 care-
fully 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: 4:10 hours
1-1/4 cups  lukewarm water
1/3 cup  molasses
2 tablespoons  cocoa powder
1-1/2 tablespoons  vegetable oil
1 tablespoon  caraway seeds
1-1/2 teaspoons  instant coffee crystals
1-1/2 teaspoons  salt
1-1/2 cups  white flour*
1 cup + 2 tablespoons  whole wheat flour
1 cup + 1 tablespoon  rye flour
3 teaspoons  yeast 
						

							26*In Canada, use either bread flour or all-purpose flour;
in U.S., use bread flour.
FOCCACIA (Italian Flat Bread)
1 cup  lukewarm water
1/4 cup  coarsely chopped fresh basil
1/4 cup  coarsely chopped chives
2 tablespoons  butter or margarine
2 tablespoons  chopped garlic
1 teaspoon  salt
3 cups  white flour*
2 teaspoons  yeast
3 tablespoons  olive oil, divided
1. Measure first 8 ingredients in the order listed into Baking Pan.
(Not olive oil.)
2. Insert Baking Pan securely into unit; close lid.
3. Select DOUGH setting and push start button. There will be a
25-minute preheat delay before mixing begins.
4. The Complete Signal will sound when the dough is done.
5. Using a pot holder, remove Baking Pan from the unit and care-
fully turn dough out of Baking Pan and place in a bowl coated
with 1 tablespoon olive oil. Turn dough to coat evenly.
6. Cover and let rest 30 minutes.
7. Divide dough in half, place each half on a 14 x 10-inch 
(36 x 25 cm) baking  sheet, and roll into 8 x 9-inch  (20 x 23
cm) rectangles. Desired thickness is 1/2-inch (1.27 cm).
(All the dough may be rolled onto one larger baking sheet if
desired or rolled into any shape desired.)
8. Brush dough with remaining olive oil (more may be used if
desired).
9. Bake in preheated 425°F (218°C) oven for 20 minutes or until
lightly browned.
10. Allow to cool for 10 minutes and cut into squares.
Time: 2 hours (for dough)
Serving Suggestion:
Great for hors d’oeuvres or with dinner!
BAKED PRETZELS
1 cup  beer or water
1 tablespoon  butter
2 tablespoons  sugar
1 teaspoon  salt
2-3/4 cups  white flour*
3/4 teaspoon  yeast
1 egg, lightly beaten
1 tablespoon  water
coarse salt or sesame seeds
1. Measure first 6 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select DOUGH setting.
4. Push the start button. There will be a 25-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 dough out of Baking Pan onto lightly floured surface. If nec-
essary, knead in enough flour to make dough easy to handle.
7. Roll into a 14 x 9-inch (36 x 23 cm) rectangle.
8. With a sharp knife, cut into eighteen 14 x 1/2-inch (36 x 1.27 cm)
strips.
9. Gently pull each strip into a rope 16 inches (40 cm) long.
10. To shape pretzels, curve ends of each rope to make a circle;
cross ends at top. Twist ends once and lay over bottom of circle.
Place on greased baking sheets. Do not let rise.
11. Combine egg and water; brush on pretzels.
12. Sprinkle with coarse salt or sesame seeds.
13. Place pan of hot water on lower rack of oven.
14. Bake in a preheated 350°F (177°C) oven for 20 - 22 minutes,
or until done.
Time: 2 hours (for dough)
Dough 
						

							*In Canada, use either bread flour or all-purpose flour;
in U.S., use bread flour.
Dough
1. Measure first 6 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select DOUGH setting and push start button. There will be a 
25-minute preheat delay before mixing begins.
4. The Complete Signal will sound when the dough is done.
5. Using a pot holder, remove Baking Pan from the unit.
6. Remove dough from Baking Pan to a lightly floured surface. If
necessary, knead in enough flour to make dough easy to handle.
7. Grease 12-inch (30 cm) pizza pans and sprinkle with cornmeal 
(optional). Divide dough into thirds.
8. Roll out one piece of dough and place on pan or pat in pan.
9. Top each pizza with desired pizza topping ingredients, such as 
tomato sauce, meat, vegetables and cheese.
10. Bake in preheated 425°F (218°C) oven for 15 to 25 minutes, or
until done. Pizza is done when edges of crust are golden and
cheese is bubbly.
Time: 2 hours (for dough)
Pizza Dough Variation :
For individual pizzas, divide dough into 8 equal pieces.
Roll each piece out to form a 7 - 8 inch (18-20 cm) circle.
Transfer to greased baking sheets.
Top as desired and bake as above.
PIZZA DOUGH
1-1/2 cups  beer or water
1-1/2 teaspoons  salt
1 tablespoon  sugar
2 tablespoons  butter or margarine
4-1/4 cups  white flour*
2 teaspoons  yeast
Pizza Topping Ingredients
1. Measure all ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select DOUGH setting and push start button. There will be a 
25-minute preheat delay before mixing begins.
4. The Complete Signal will sound when the dough is done.
5. Using a pot holder, remove Baking Pan from the unit and place 
dough on lightly floured surface.
6. Let dough rest 10 minutes.
7. Shape as desired and use in favorite sweet dough recipes.
For Cinnamon Rolls:
1. Roll dough into a 9 x 14-inch (23 x 36 cm) rectangle.
2. Brush with melted butter and sprinkle with a cinnamon/sugar 
mixture.
3. Roll up jelly roll style, starting with long end.
4. Cut into 1-inch (2.54 cm) slices.
5. Place into greased 9 x 13-inch (23 x 33 cm) pan.
6. Cover and let rise 45 minutes, or until doubled in size.
7. Bake in preheated 350°F (177°C) oven for 20 to 25 minutes, or
until lightly browned.
Time: 2 hours (for dough)
SWEET DOUGH
1/2 cup  milk
1 egg, slightly beaten
1/4 cup  sugar
2 tablespoons  butter or margarine
1/2 teaspoon  salt
2-1/2 cups  white flour*
2-1/4 teaspoons  yeast
27 
						

							28*In Canada, use either bread flour or all-purpose flour;
in U.S., use bread flour.
Dough
TRADITIONAL SOUR DOUGH
(Bakes in the oven)
See pages 20 & 21 for ingredients for Breadmaker Sour Dough Bread 
& Sour Dough Starter
1/4 cup  cornmeal
1 teaspoon  cornstarch
1/2 cup  water
1. Measure Breadmaker Sour Dough Bread ingredients in
the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select DOUGH setting.
4. Push start button. There will be a 25-minute preheat
delay before mixing begins.
5. The Complete Signal will sound when the dough is
done.
6. Using a pot holder, remove Baking Pan from the unit
and carefully remove dough from Baking Pan onto a
floured surface.
7. Shape into a large oval.
8. Place loaf on an ungreased baking sheet; sprinkle with
cornmeal and cover with a clean towel.
9. Allow to rise in a warm place for about 45 minutes or
until doubled in size.
10. Preheat oven to 400°F (204°C). Fill a 9x13-inch (23 x 33
cm) baking pan with 1/4-inch (.64 cm) hot water and
place on bottom oven rack.
11. In small saucepan, combine cornstarch and water.
Bring to a boil while stirring frequently.
12. Remove towel from loaf. Using a sharp knife, cut 1/2-
inch (1.27 cm) deep diagonal slashes on the top of the
loaf.
13. Brush loaf with cornstarch mixture.
14. Bake in preheated oven and brush with the cornstarch
mixture during baking period.
15. Bake for 35 to 45 minutes, or until bread sounds hollow
when tapped.
Time: 2 hours (for dough)
CHALLAH BREAD
1  egg plus enough lukewarm water 
to equal 1 cup plus 1 tablespoon
3 tablespoons  butter or margarine
2 tablespoons  sugar
1-1/2 teaspoons salt
3-1/4 cups white flour*
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 DOUGHsetting and push start button. There will be a 
25-minute preheat delay before mixing begins.
4. The Complete Signal will sound when the dough is done.
5. Using a pot holder, remove Baking Pan from the unit and place
dough on lightly floured surface and punch down gently.
6. Divide dough into three equal parts and shape each into an 
18” (46 cm) long rope.
7. Pinch rope ends together at one end, braid together and pinch
ends together at other end to secure braid.
8. Place on greased baking sheet, cover and allow to rise 45 minutes.
9. Brush with egg yolk wash (1 egg yolk and 1 tablespoon water),
if desired.
10. Bake in preheated 375°F (191°C) oven for 20-23 minutes or until
golden brown.
11. Remove from oven and allow to cool before serving.
Time: 2 hours (for dough) 
						

							*In Canada or the U.S. use all-purpose flour.
Bake
29
1. Add vinegar to measuring cup. Fill to 1/4 cup mark with
milk. Set aside for 5 minutes.
2. Using a food processor with knife blade in place, add sugar,
butter or margarine and bananas to processor bowl.
3. Process to blend.
4. Add dry ingredients and milk mixture; process to blend.
5. Stop and stir down sides of bowl if necessary and process for
5 more seconds.
6. Add half of batter to Baking Pan. (Remember, since the bat-
ter is already mixed, it’s not necessary to use the mixing
paddle.) 
7. Sprinkle half the nuts over batter. Repeat layers.
8. Insert Baking Pan securely into unit; close lid.
9. Select the BAKE setting. Then enter 300°F (equal to 154°C)
for the temperature and 1:00 for the time.
10. The Complete Signal will sound when the bread is done.
11. Using a pot holder, remove Baking Pan from the unit and
allow bread to cool in pan for 30 minutes. Then carefully
turn bread out of Baking Pan.
12. Allow to cool before slicing.
Time: 1 hour
BANANA NUT BREAD
1 tablespoon  white vinegar + milk
3/4 cup  sugar
1/3 cup  butter or margarine
2 medium  ripe bananas, each cut into 1-inch 
(2.54 cm) pieces
2 cups  all-purpose flour*
1 teaspoon  baking powder
1/2 teaspoon  baking soda
1/2 teaspoon  salt
1/2 cup chopped  walnuts
1. In medium mixing bowl, combine walnuts or pecans, butter,
sugar and cinnamon. Stir to blend.
2. Rolls biscuit quarters into small balls and drop into butter 
mixture, about 15 - 20 at a time.
3. Stir to coat and transfer to Baking Pan, arranging evenly in
pan. (Remember, there’s no need to use the mixing paddle.)
4. Continue this process until all biscuit quarters have been used 
and are arranged evenly in pan.
5. Scrape any remaining butter mixture over top of biscuits.
6. Insert Baking Pan securely into unit; close lid.
7. Select BAKE setting. Then enter 300°F (equal to 154°C) for the 
temperature and 1:10 for the time.
8. The Complete Signal will sound when the bread is done.
9. Using a pot holder, remove Baking Pan from unit. Let cool
about 3 - 5 minutes. Then, carefully turn bread out of 
Baking Pan.
10. Serve warm.
Time: 1:10 hours
**In the U.S., use 3 cans (7.5oz/228g each) 
refrigerated buttermilk biscuits.
CARAMEL MONKEY BREAD
1 cup  chopped walnuts or pecans
3/4 cup  butter, melted
3/4 cup  sugar
2 teaspoons  cinnamon
2 cans  refrigerated country biscuits,
(340g each)  each biscuit cut into quarters** 
						

							30
French
*In Canada, use either bread flour or all-purpose flour;
in U.S., use bread flour.
1.Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select FRENCH Breadsetting and 2.0 lb. loaf setting. Choose
LIGHT or DARK crust setting.
4. Push Start button. There will be a 20-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 careful-
ly 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: 3:45 hours
CLASSIC FRENCH BREAD
1-1/4 cups water
1-1/4 teaspoons salt
1 tablespoon  sugar
3-2/3 cups white flour*
1-1/2 teaspoons yeast
1.Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select FRENCH Bread setting and 2.0 lb. loaf setting. Choose
LIGHT or DARK crust setting.
4. Push Start button. There will be a 20-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 careful-
ly 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: 3:45 hours
GARLIC FRENCH BREAD
1-1/4 cups water
1-1/4 teaspoons salt
1 tablespoon  sugar
1 teaspoon  minced garlic
3-2/3 cups white flour*
1-1/2 teaspoons yeast