Black and Decker ALLINONE HORIZONTAL AUTOMATIC BREADMAKER B900SC User Manual

							
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 10.  When your bread is finished baking, breadmaker will beep and “0:00” will  
    appear in display window. Press STOP and open lid.
 11.  Use oven mitts to carefully remove bread pan.
Caution: The oven cavity, bread pan, kneading paddle and bread will be very hot. 
Always use oven mitts.
 12.  Turn bread pan upside down and shake several times to release bread. Do  
    not use metal utensils inside bread pan or breadmaker. Remove kneading  
   paddle and allow loaf to cool, standing upright on wire rack approximately  
   15 – 30 minutes before cutting. 
 13.  When bread has cooled completely (approximately 1 hour) store in airtight  
    container.
 14.  Unplug unit and allow to cool completely before cleaning. Clean bread pan  
    after each use. 
Important: Do not immerse bread pan in water (see CARE AND CLEANING).
Deluxe Super Rapid Course Hints for Best Results
• Dough ball for Deluxe Super Rapid Course should be very soft, sticky to the 
touch, loose ball with a smooth texture. Do not add extra flour.
• Check dough ball and, if necessary, use rubber spatula to push any flour or 
dough from sides of bread pan down into dough ball.
• As a result of increased temperatures during rise and bake process, loaf of bread 
produced from this Course may have dark, crisp crust with split in top of loaf.
• Super rapid type yeasts are special yeasts, widely available in major grocery 
stores specifically for 59-minute super bake and super rapid breads.
DELUxE SUPER RAPID COUNTRY WHITE BREAD
Ingredients1.0 lb.1½ lb.2.0 lb.
Cultured buttermilk (100º–
115ºF/43º–46ºC)¾ cup + 2 tbsp.1 cup + 2 tbsp.11/2 cups
Oil2 tsp.1 tbsp.2 tbsp.
Salt½ tsp.½ tsp.½ tsp.
Sugar1 tbsp.2 tbsp.3 tbsp.
Instant potato granules3 tbsp.¼ cup½ cup
Bread flour2 cups3 cups4 cups
Super rapid type yeast3 tsp.3½ tsp.4 tsp.
Select Deluxe Super Rapid 
Course999 
						

							
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DELUxE SUPER RAPID ITALIAN BREAD
Ingredients1.0 lb.1½ lb.2.0 lb.
Water 
(100º–115ºF/43º–46ºC)¾ cup + 2 tbsp.1 cup + 2 tbsp.11/3 cups
Oil1 tbsp.2 tbsp.3 tbsp.
Salt½ tsp.½ tsp.½ tsp.
Sugar1 tbsp.2 tbsp.3 tbsp.
Dry milk1 tbsp.2 tbsp.3 tbsp.
Bread flour2 cups3 cups32/3 cups
Super rapid type yeast3 tsp.3½ tsp.4 tsp.
Select Deluxe Super Rapid 
Course999
DELUxE SUPER RAPID CINNAMON-RAISIN BREAD
Ingredients1.0 lb.1½ lb.2.0 lb.
Water (100º–115ºF/43º–
46ºC)¾ cup1 cup1¼ cups.
Oil2 tbsp.3 tbsp.3 tbsp.
Salt½ tsp.½ tsp.½ tsp.
Brown sugar, firmly 
packed2 tbsp.2 tbsp.3 tbsp.
Dry milk1 tbsp.2 tbsp.3 tbsp.
Bread flour2 cups3 cups4 cups
Cinnamon½ tsp.1 tsp.1 tsp.
Raisins½ cup½ cup¾ cup
Walnuts, chopped¼ cup1/3 cup1/3 cup
Super rapid type yeast3½ tsp.3½ tsp.5 tsp.
Select Deluxe Super 
Rapid Course999 
						

							
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BATTER BREADS™
Batter Breads™ Course will mix and bake a prepackaged cake mix or quick bread.
SWEET CORN BREAD
Ingredients1 loaf
 Eggs, large, at room 
temperature2
 Milk (80°F/27°C)1 cup
 Butter, melted¼ cup
 Sugar¾ cup
 Salt1 tsp.
 All-purpose flour2 cups
 Cornmeal1 cup
Double acting baking   
powder1 tbsp.
 Select Batter Breads™      
Course10
Method:
1. Remove bread pan from breadmaker. Attach kneading paddle onto shaft. 
Add ingredients to bread pan in order listed. Refer to MEASURING YOUR 
INGREDIENTS. Make sure all ingredients, except water, are at room 
temperature.
2. Place bread pan into breadmaker. Push down on rim until it fits firmly into 
place. Close lid.
3. Press MENU; choose Course 10, Batter Breads™. Press CRUST to choose crust 
color. If delay bake is desired, press	▲/▼ buttons to set delay bake timer, and 
then press START for delay; or, simply press START to begin immediately.
Important: Don’t use delay bake timer if your recipe includes eggs, fresh milk, 
yogurt or other dairy products, meats, fish or any other ingredients that may spoil.
4. At beep during kneading process, check dough. At this time, push down any 
dough or flour that may stuck to sides of bread pan. If desired, add additional 
ingredients (i.e., raisins, nuts, and spices). If necessary, stir ingredients. Refer 
to KNEADING AND BAKING COURSES chart to check display time beep will 
sound.
5. Before baking begins, remove bread pan from breadmaker. Remove kneading 
paddle from batter and place bread pan back into breadmaker to complete bake 
process. Removing paddle will help prevent tearing cake/loaf when it is removed 
from pan after baking.
6. When bread is finished baking breadmaker will beep and “0:00” will appear in 
display window. Press STOP and open lid.
Caution: Oven caivty, bread pan, kneading paddle and bread will be very hot. Use 
oven mitts.
7. Remove bread pan from breadmaker as soon as course is complete and allow 
cake or Batter Bread™ to remain in pan for 20 minutes on cooling rack before 
removing. Using oven mitts, take non metal spatula and gently loosen cake from 
sides of pan. Turn upside down to remove. Allow to cool 15 – 30 minutes before 
cutting.
8. When bread has completely cooled (approximately 1 hour) store in air tight 
container.
9. Unplug unit and allow to cool completely before cleaning. Clean bread pan 
after each use.
Batter Breads™ Course Hints for Best Results
• It is important that you assist breadmaker in stirring process during resttime. Refer 
to KNEADING AND BAKING COURSE chart for appropriate time. Use a rubber 
spatula to gently scrape the ingredients from sides and corners of pan, and fold 
into wet mixture.
• Full size cake mix (16-oz or larger), quick bread or muffin mix (13-oz or larger) 
works well using Batter Breads™ Course. As with any other liquid ingredients, 
the liquid should be 80ºF/27ºC and the eggs room temperature. Otherwise, add 
ingredients as listed on package instructions. 1-step angel food cake mixes may 
also be used. 2-step and swirl mix will work well using this program.
• Although delay bake timer is an option for this Course, our experience has shown 
recipes included do not mix well when delayed. You may find a few of your 
recipes may work well; therefore, we have given you delay as an option. 
						

							
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PINEAPPLE COCONUT POUND CAKE
Ingredients1 cake
Eggs, large, at room 
temperature2
Crushed pineapple, 
undrained1 cup
Butter, softened¼ cup
Sugar¾ cup
Salt½ tsp.
Coconut, grated½ cup
All-purpose flour2 cups
Baking powder1 tbsp.
Select Batter Breads™ 
Course10
Note: Stir, using a spatula to fold in any flour around sides of bread pan.
CHEDDAR LOAF BREAD
Ingredients1 loaf
Eggs, large, at room 
temperature3
Crushed pineapple, 
undrained1 cup
Shortening, room temp.½ cup
Cheddar cheese, 
shredded1 cup
Sugar½ cup
Salt¾ tsp.
All-purpose flour2 cups
Baking powder1 tbsp.
Pecans, chopped½ cup
Select Batter Breads™ 
Course10
Note: Stir, using a spatula to fold in any flour around sides of bread pan. 
						

							
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BANANA NUT CAKE
Ingredients1 loaf
Whole eggs, large, at 
room temperature2
Egg whites, at room 
temperature2
Sour milk1/3 cup
Banana, mashed1½ cups
Oil6 tbsp.
Sugar1 cup
Salt¾ tsp.
Cream of tartar1½ tsp.
All-purpose flour2 cups
Nuts, chopped¾ cup
Baking soda¾ tsp.
Baking powder2 tsp.
Select Batter Bread™ 
Course10
Note: Stir, using a spatula to fold in any flour around sides of bread pan.
BREAD / PIZZA / PASTA DOUGH COURSES
Dough Courses Method:
1. Add ingredients to bread pan in order listed. Refer to MEASURING YOUR 
INGREDIENTS. Place bread pan into breadmaker. Push down on rim until it fits 
firmly into place. Close lid.
2. Press MENU Button; choose Course 11, 12 or 14: Bread Dough, Pizza Dough or 
Pasta Dough. Press CRUST to choose crust color. If delay bake is desired, press 
▲/▼ buttons to set delay bake timer, and then press START for delay; or, simply 
press START to begin immediately.
Important: Don’t use delay bake timer if your recipe includes eggs, fresh milk, 
yogurt or other dairy products, meats, fish or any other ingredients that may spoil.
3. When your dough is finished, breadmaker will beep and “0:00” will appear 
in display window. Press STOP and open lid. Remove dough from bread pan. 
Follow recipe shaping and baking instructions.
Dough Course Hints for Best Results
• If using delay bake timer, make sure yeast is on top of flour, away from liquids.
Important: Never allow dough to remain in breadmaker after Course is complete; 
it may over rise and damage machine.
• Rising times for dough after it is shaped and placed in baking pan will vary due 
to recipe, temperature and humidity level of your kitchen. Optimum temperature 
of room for rising is 80°– 85°F/27°– 29°C. Rising is most essential feature in 
bread making.
• Breadmaker allows dough to have first rise or fermentation before dough is 
removed. Fermentation conditions gluten, (becoming pliable and elastic with a 
soft, smooth quality) develops flavor and leavens product.
• Sometimes a double rising is beneficial especially for whole grain or 100% whole 
wheat bread. Let dough rise once in breadmaker. Remove from breadmaker, 
punch down, let rise again, punch down and let rest 10 minutes. Resting allows 
gluten to relax and makes handling easier. Shape as desired and allow to rise 
until doubled in volume. If only 1 rise is desired, remove from breadmaker, let 
rest, shape and rise as above.
Baker’s Hint:
• Dough has doubled in volume when an indentation remains after tip of a finger is 
pressed lightly and quickly into dough. If indentation springs back, cover and let 
rise a few more minutes and check again.
MAKING DOUGHS: CRUST TREATMENTS
Important: For use only with the Dough Courses
• Always allow optimum rising of shaped dough.
• Use pastry brush to apply glaze.
• Bake as directed.
Egg Yolk Glaze
For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tbsp. water or 
milk.
Egg White Glaze
For shiny, chewy crust, mix 1 slightly beaten egg white with 1 tbsp. water.
Lightly Floured
Sprinkle enough flour onto work area so dough can be handled without sticking.
Shaped Rolls:
Cloverleaf Rolls
Shape into ½-inch balls. Place 3 balls in each muffin tin and let rise until doubled 
in size.
Crisscross Rolls
Shape into balls, setting 2 aside. Combine balls and roll into a 1/8-inch thick square. 
Cut strips 1/8-inch wide and 2-inches long. Place 1 strip across top of each ball. 
Repeat process, placing second strip in opposite direction across top of each ball.
Traditional Rolls
Shape into balls. For “pull apart” rolls, place dough balls with sides touching. For 
“individual” rolls place dough balls 2-inches apart. 
						

							
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DOUGH COURSE RECIPES...AS EASY AS 1-2-3
DINNER ROLL DOUGH
Ingredients12 rolls18 rolls24 rolls
Eggs, large, at room 
temperature111
Plus enough water 
(80°F/27°C) to equal¾ cup¾ cup + 1 tbsp.11/3 cups
Oil2 tbsp.3 tbsp.¼ cup
Sugar2 tbsp.3 tbsp.¼ cup
Salt1 tsp.1½ tsp.2 tsp.
Bread flour2 cups3¼ cups4 cups
Active dry yeast1½ tsp.2 tsp2¼ tsp.
Select Dough Course111111
Method:
1. Place on lightly floured surface. Divide into pieces and shape.
2. Place on greased baking sheet. Cover and let rise in a warm place for 30 minutes 
or until doubled in size.
3. Bake at 350ºF/177ºC for 15 to 25 minutes, or until done.
WHEAT DINNER ROLL DOUGH
Ingredients9 rolls18 rolls
Water (80°F/27°C)¾ cup1½ cups
Oil1 tbsp.2 tbsp.
Brown sugar2 tbsp.¼ cup
Salt1 tsp.2 tsp.
Bread flour1¼ cups2½ cups
Whole wheat flour1 cup2 cups
Active dry yeast2 tsp.2¼ tsp.
Select Dough Course1111
Method:
1. Place on lightly floured surface. Divide into pieces and shape.
2. Place on greased baking sheet. Cover and let rise in a warm place for 30 minutes 
or until doubled in size.
3. Bake at 350ºF/177ºC for 25 – 30 minutes, or until golden brown. 
						

							
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CHEEZY GARLIC ROLL DOUGH
Ingredients18 rolls24 rolls
Eggs, large, at room 
temp.11
Plus enough water 
(80°F/27°C) to equal1 cup11/3 cups
Oil2 tbsp.3 tbsp.
Sugar1/3 cup½ cup
Salt1½ tsp.2 tsp.
Dry milk1 tbsp.2 tbsp.
Bread flour3½ cups4½ cups
Active dry yeast2 tsp.2¼ tsp.
Select Dough Course1111
Topping:
Parmesan cheese, grated½ cup2/3 cup
Garlic, finely minced1½ tbsp.2 tbsp.
Butter, melted3 tbsp.¼ cup
Method:
1. Place on lightly floured surface. Divide into pieces and shape.
2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-
garlic mixture. Place in greased 9” x 13” baking dish. Cover and let rise in warm 
place for 45 minutes or until doubled in size.
3. Bake at 325ºF/163ºC for 35 to 40 minutes, or until done.
STICKY BREAKFAST BUN DOUGH
Ingredients12 rolls
Eggs, large, at room 
temp.1
Plus enough water 
(80°F/27°C) to equal1¼ cups
Oil3½ tsp.
Sugar1/3 cup
Salt1½ tsp.
Bread flour3½ cups
Active dry yeast2 tsp.
Select Dough Course11
Filling:
Butter, softened½ cup
Sugar1/3 cup
Cinnamon1 tbsp.
Pecans, chopped½ cup 
						

							
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Ingredients12 rolls
Topping:
Butter, melted¾ cup
Brown sugar¾ cup
Pecan halves (optional)1 cup
Method:
1. Place on lightly floured surface, roll dough into 12” x 16” rectangle and spread 
with butter. Combine remaining filling ingredients and sprinkle over dough.Roll 
up tightly, jelly-roll style, starting with longest side and cut into 1” slices.
2. Combine topping mixture and spread into a 13” x 9” baking dish. If you are 
using optional pecan halves, line bottom of the pan. Place slices on mixture and 
let rise in a warm place for 30 minutes or until doubled in size.
3. Bake at 350ºF/177ºC for 35 minutes, or until done. Use oven mitts to carefully 
invert onto  heat-proof tray; syrup will be very hot.
FRENCH BREAD DOUGH
Ingredients1 loaf
Water (80°F/27°C) 1¼ cups
Sugar1 tbsp.
Salt1½ tsp.
Bread flour3½ cups
Active dry yeast2 tsp.
Select Dough Course11
Glaze:
Water2 tbsp.
Salt½ tsp.
Method 1: Place on lightly floured surface. Roll into large rectangle. Starting with 
longest side, roll up tightly, pressing seams to seal and tapering each end.
Method 2: Place loaf on greased baking sheet, cover and let rise in a warm place 
40 minutes or until doubled in size.
Method 3: With knife, cut 3 diagonal slashes across top of loaf. Combine glaze
ingredients and brush generously. Bake at 400ºF/205ºC for 20 – 25 minutes until 
golden brown.
Variations:
French Onion Bread: Add ¼ cup dehydrated onion to dough and shape according 
Method 1 described above.
French Loaf: Shape dough into 1 large round ball. Continue Methods 2 and 3 
above.
French Roll: Shape or divide into 12 pieces. Roll each into ovals, pinch together 
ends of each roll and taper slightly. Place rolls on greased baking sheet; cover and 
let rise in warm place 25 – 30 minutes or until doubled in size. Bake at 400ºF/
205ºC for 15 – 20 minutes or until golden brown.
French Twists: Shape or divide into 18 equal pieces. Roll into 14-inch long ropes.  
						

							
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Fold each rope in half and twist, starting at fold. Place on greased baking sheet 
and brush with 1/3 cup melted butter. Cover and let rise in a warm place 25 – 30 
minutes or until doubled in size. Brush with glaze and bake at 400ºF/205ºC for 12 
– 15 minutes or until golden brown.
Tip: If desired, brush with glaze and sprinkle loaves or rolls before baking with 1 of 
following: sesame seeds, poppy seeds, caraway seeds or cracked wheat.
CHALLAH BREAD DOUGH
IngredientsRegularLarge
Eggs, large, at room 
temp.11
Plus enough water 
(80°F/27°C) to equal¾ cup1 cup + 1 tbsp.
Oil2 tbsp.3 tbsp.
Sugar1½ tbsp.2 tbsp.
Salt1 tsp.1½ tsp.
Bread flour2 cups3¼ cups
Active dry yeast1½ tsp.2 tsp.
Select Dough Course1111
Glaze:
Egg yolk, beaten11
Water1 tbsp.1 tbsp.
Topping:
Poppy seeds1 tsp.1 tbsp.
Method:
1. Place dough on lightly floured surface. Divide into thirds, making 3 (10-inch 
regular, 13-inch large) ropes with tapered ends. Pinch ropes together at 1 end, 
braid together. Pinch together at other end and secure braid.
2. Transfer braided dough to greased baking sheet; cover and let rise in a warm 
place for 45 minutes or until doubled in size.
3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds. 
Bake at 375ºF/190ºC for 25 minutes or until done.
BAGEL DOUGH
Ingredients8 bagels
Water (80°F/27°C) 1 cup
Sugar1½ tbsp.
Salt1½ tsp.
Bread flour3 cups
Active dry yeast2 tsp.
Select Dough Course11
Glaze:
Egg, beaten1
Toppings (optional)Sesame seeds, poppy seeds, cracked wheat, dry cereal 
or dehydrated onions
Method:
1. Place on lightly floured surface. Divide into pieces. Roll each in smooth ball, 
making hole in center of each with thumbs. Gently pull to make 1-inch hole.
2. Place on greased baking sheet. Cover and let rise in a warm place for 10 
minutes.
3. In 3-quart sauce pan, bring 2 quarts of water and 2 tablespoons sugar to boil. 
Place few bagels at a time in boiling water. Simmer 3 minutes, turning each 
bagel once. Remove with slotted spoon and put back on greased baking sheet.
4. Brush with egg and sprinkle with choice of toppings. Bake at 400ºF/204ºC for 20 
– 25 minutes or until done; cool on wire rack. 
						

							
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Ingredients1 thick or 2 thin 
crusts
2 thick or 4 thin 
crusts
Water (80°F/27°C)¾ cup12/3 cups
Oil1 tbsp.2 tbsp.
Sugar1 tbsp.2 tbsp.
Salt1½ tsp.2 tsp.
Dry milk1 tbsp.2 tbsp.
Bread flour2¼ cups4½ cups
Active dry yeast1 tsp.2 tsp.
Select Pizza Dough 
Course1212
Method:
1. Place on lightly floured surface. Divide and press onto 12-inch pizza pan, 
raising edges.
2. Spread pizza sauce over the dough and sprinkle with toppings.
3. Bake at 425ºF/218ºC for 20 minutes or until crust is golden brown around edges.
SOFT PRETZEL DOUGH
Ingredients16 pretzels
Water (80°F/27°C) 1¼ cups
Egg yolk, room temp.1
Oil1 tbsp.
Sugar2 tbsp.
Salt1½ tsp.
White pepper1/8 tsp.
Bread flour3½ cups
Active dry yeast2¼ tsp.
Select Dough Course11
Glaze:
Egg white1
Water1 tbsp.
Toppings (optional)Kosher salt, sesame seeds
Method:
1. On lightly floured surface cut dough into pieces. Roll each piece into 16-inch 
rope. Cross ends of the rope to make loop; twist crossed ends once and fold 
across loop.
2. Place on greased baking sheet 1½ inches apart. Brush with glaze and sprinkle 
with toppings. Bake at 375ºF/190ºC for 15 – 20 minutes or until done.
Variation:
Pepperoni Pretzel: Add 1 cup sliced pepperoni and 2 tbsp. Parmesan cheese to
dough ingredients. Follow method of completion.
PIZZA CRUST DOUGH