B2005 - Bread maker BLACK & DECKER - Free user manual and instructions

Product Type	Automatic Bread Machine
Brand	Black & Decker
Model	B2005
Dimensions (L x W x H)	36 x 28 x 33 cm
Weight	6.2 kg
Power Supply	220-240 V ~ 50/60 Hz, 650 W
Pan Capacity	Up to 1 kg (900 g flour)
Number of Programs	12 programs including basic, whole wheat, sweet, gluten-free, jam
Crust Settings	3 levels: light, medium, dark
Delay Timer	Yes, up to 13 hours
Keep Warm Function	Yes, up to 1 hour after program end
Ingredient Dispenser	Automatic dispenser for yeast and additives
Pan Material	Non-stick, Teflon coating
Care and Cleaning	Clean the pan and accessories with a damp cloth; do not immerse the housing
Safety	Automatic shut-off in case of overheating, insulated handles
Spare Parts and Repairability	Pan, kneading paddle and other parts available on the manufacturer's website
General Information	72-page user manual available online

Frequently Asked Questions - B2005 BLACK & DECKER

How to start a baking program?

Select the desired program using the Menu button, adjust crust and timer if needed, then press Start/Stop.

Why is my bread too dense?

Check that you are using bread flour (high gluten content) and that the yeast is fresh. Follow the measurements and order of ingredients (liquids first, then flour, yeast last).

How to clean the non-stick pan?

Allow to cool, then wipe with a soft cloth and warm soapy water. Avoid abrasive sponges to prevent scratching the coating.

Can I use the gluten-free program?

Yes, the gluten-free program is suitable for gluten-free flours. Use a specific recipe to avoid a too flat bread.

What if the appliance does not turn on?

Make sure the outlet is working and the cord is properly plugged. Also check that the lid is correctly closed.

How to use the delay timer?

Set the desired time using the + and - buttons for the timer. The program will start automatically so that the bread is ready at the chosen time.

Can you make jam with this machine?

Yes, select the Jam program. Use fresh or frozen fruit and sugar. The mixture will be cooked and stirred automatically.

The kneading blades are stuck, what to do?

After baking, let cool and carefully remove the bread. If the blades remain, use a silicone spatula to dislodge them, then clean.

Where to find spare parts?

Visit the official Black & Decker website or contact customer service. Part numbers are listed in the manual.

How to prevent the crust from being too hard?

Choose a light crust setting and remove the bread as soon as the cycle ends. You can also wrap it in a clean cloth to soften.

USER MANUAL B2005 BLACK & DECKER

Operating Instructions & Cookbook

Black-and-white photo of a bread machine setup with various food items including bread slices, bread rolls, and a microwave (no visible text or labels)

Delicious Home Baked Bread At A Press of A Button! B2005

Questions? Please call us Toll Free!

1-800-231-9786

Important Safeguards

W

hen using electrical appliances, basic safety precautions should always be followed, including the following:

Read all instructions.

- Do not touch hot surfaces. Use handles or oven mitts.

- To protect against a risk of electric shock, do not immerse cord, plug, or other parts of this Breadmaker in water or other liquid, except the Mixing Paddle, which may be immersed when removed from the Baking Pan for cleaning.

- Close supervision is necessary when any appliance is used by or near children.

- Unplug from outlet when not in use and before cleaning. Allow to cool before cleaning, putting on, or taking off parts.

- Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been dropped or damaged in any manner. If the product requires attention within the warranty period, call the toll free number on the cover of this manual for information on examination, repair, or adjustment.

- The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.

- Do not use outdoors.

- Do not allow cord to touch hot surfaces or hang over the edge of table or counter.

- Do not place on or near a hot gas or electric burner, a heated oven, or on top of a microwave oven.

- Extreme caution must be used when moving an appliance containing hot contents or liquids.

- To turn off, disconnect from outlet by grasping the plug. Do not yank on cord.

- Do not use Breadmaker for other than intended use.

- Do not use Breadmaker for storage purposes nor insert any utensils as they may create a risk of fire or electric shock.

• Avoid contact with moving parts.
• Do not remove the Baking Pan during operation. Press START/RESET and hold until you hear a beep if you need to stop operation.
• Do not pour any ingredients directly into the Breadmaker—only into the Baking Pan. It is important to remove the Baking Pan from the unit before putting ingredients into the Pan (except when using the “Add-Ingredient” function, see pg. 10) to avoid accidentally spilling ingredients into the oven chamber.
• Place the Breadmaker out from under cabinet and at least 2 inches (5 cm) away from any walls to allow for steam from vents.
• Do not cover the Breadmaker with towels or other material that may prevent steam from escaping. Some steaming from vents is normal.
• Do not clean with scouring pads. The Baking Pan and Mixing Paddle have a non-stick coating. Refer to the "Care and Cleaning" section of this book.
• Do not operate in the presence of explosive and/or flammable fumes.
• This product is intended for household use only and not for commercial or industrial use. Use for anything other than intended will void the warranty.
• To avoid damaging the machine, do not place the Baking Pan or any other object on top of the unit.
• Only use with provided Baking Pan.

Save These Instructions

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Important Safeguards

Things You Should Know About Your Breadmaker

POLARIZED PLUG

This appliance has a polarized plug—one blade is wider than the other. To reduce the risk of electric shock, this plug will fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse it. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature by modifying the plug in any way.

TAMPER-RESISTANT SCREWS

This appliance is equipped with tamper-resistant screws to prevent removal of the outer cover. To reduce the risk of fire or electric shock, do not attempt to remove the outer cover. There are no user-serviceable parts inside. Repair should be done only by authorized service personnel.

ELECTRICAL CORD

The cord length of this appliance was selected to reduce safety hazards that may occur with a longer cord. If more cord length is needed, an extension cord with a polarized plug may be used. It should be rated not less than 10 amperes, 120 Volts, and have Underwriters Laboratories (U.L.) or Canadian Standards Association (CSA) listing, depending on the country. When using a longer cord, be sure it does not drape over a working area or dangle where it could be pulled on or tripped over. Handle cord carefully for longer life; avoid jerking or straining it at outlet and appliance connections.

Product may vary slightly from what is illustrated.

BEFORE FIRST USE

There's nothing like the aroma of fresh-baked bread. With the All-In-One Deluxe Horizontal™ Breadmaker, you can have the old-fashioned goodness of homemade bread with today's automatic convenience. That's because the All-In-One Deluxe Horizontal™ Breadmaker does the work for you. Even if you've never made homemade bread before, you'll rise to the occasion with this Breadmaker.

Please take a few minutes to read this Use & Care Instruction/Cookbook and to find a place to keep it handy for reference. Pay particular attention to the safety instructions provided for your protection. Review the product warranty and service statements and fill out and mail in the owner registration form.

Carefully unpack the Breadmaker and remove all packaging materials. To remove any dust that may have accumulated during packing, wipe the Baking Pan, Mixing Paddle, and outside surface of the Breadmaker with a clean, damp cloth. Do not use scouring pads or any abrasives on any part of the Breadmaker.

White bowl containing a creamy white mixture with a metal spoon, no text or symbols visible.

Table Of Contents

Important Safeguards 2

Polarized Plug 3

Tamper-Resistant Screws 3

Electrical Cord 3

Before First Use 3

Getting To Know Your Breadmaker 5

Quick Tips 5

Names of Parts 5

Control Panel Settings & Functions 6

Bread Type Setting Descriptions 6

How to Use Your Breadmaker 7

Using the "Add-Ingredient" Function 10

Setting the Timer 10

Troubleshooting 11

Troubleshooting Guide 12

Slicing & Storing Bread 13

Care & Cleaning 13

Storing the Unit 13

Service or Repair 14

Full One-Year Warranty 14

COOKBOOK SECTION

Bread and Dough Ingredients 16

Tips for Getting the Best Results 17

Tips for Handling Dough 17

Recipe Index 18

Recipes 19

Need Help? (Questions and Answers) 34

Getting To Know Your Breadmaker

Quick Tips

- Your breadmaker has a size selector so you can make large loaves of bread from 1.5 (700 g) to 2 lb (900 g).

- There are 10 settings including JAM, CAKE and DESSERTS.

- The SUPER RAPID bake setting can produce variations of white bread in 70 minutes. This setting can only be used with recipes supplied (see pg. 21). You cannot use the timer with this selection. This setting cannot handle heavier recipes such as whole grain because of its shortened rising cycle.

- Depending on the recipe you select, the DOUGH setting will let you produce dough that can be shaped into cinnamon rolls, pizza, long loaves, pretzels, or more. Consult the Cookbook section of this manual.

- The CAKE setting will let you make non-yeast "Quick Breads" such as a coffeecake. The DESSERTS setting can be used to make Apple Crisp, puddings, and more!

- The Crust Control function lets you choose LIGHT or DARK crust on the BASIC, SUPER RAPID bake, SWEET or FRENCH settings. It cannot be used on the GRAIN, CAKE, BAKE, JAM, DOUGH, OR DESSERTS settings.

- The “Keep Warm” function begins automatically after bread is baked. It keeps baked bread

warm up to an hour after the baking is done. This function stops after 60 minutes or when the unit is unplugged, or the Start/Reset button is pressed.

- An “Add-Ingredient” function signals with beeps when it’s time to add ingredients such as fruits or nuts to recipes used with any setting except SUPER RAPID, JAM, FRENCH and BAKE. A beep signals before kneading is completed to let you know when to add ingredients. This feature helps keep fruit or nuts whole (See “Add-Ingredient Function” pg. 10 for more details). If you use the TIMER to delay baking, you may add all ingredients at once and bypass this function, however, your fruit or nuts may get “chopped” and blended into the bread.

- Do not cover the breadmaker with towels or other material that may prevent steam from escaping. Some steaming from vents is normal. Because of escaping steam, you should keep the breadmaker several inches away from cabinets while making bread.

- Do not place any objects on top of the breadmaker.

- IMPORTANT: Add ingredients in the order they are specified in the recipe. For best results, accurate measuring of ingredients is very important. Do not put larger quantities than recommended into the Baking Pan as it may produce poor results and may damage the breadmaker.

Names Of Parts

Control Panel Settings & Functions

NOTE: When using the touch pad control, be sure to press the pad until you hear a beep.

1. Digital Display Window

• The black arrow in the display indicates your bread setting choice; from BASIC through DESSERTS.
• When set, the digital clock will show either the current time of day, or, when the breadmaker is operating, the time it will take for your bread to be completed under the selected setting.
  • Shows minute-by-minute time countdown.
• Indicates troubleshooting message in the Window (see "Troubleshooting" pg. 11)

2. Loaf Size

Use to choose your loaf size, either 1.5 lb. (700 g) or 2 lb. (900 g).

- Press this button to move the selector for the size loaf you will bake.

- Note that the 2.0 lb setting has a higher temperature than the 1.5 lb and may produce darker loaves.

3. Clock Button

Use when setting the current time of day.

- The CLOCK button is used with the "Up" and "Down" arrows to set the clock.

4. Timer Button

Use when setting the TIMER to delay baking.

- The TIMER button is used with the "Up" and "Down" arrows to set the time you wish your bread to be complete (up to 13-hour delay).

5. Crust Button

Lets you choose LIGHT or DARK Crust.

- Press this button to move the arrow in the display.

6. Start/Reset Button

• Press to start operation and to display the time it will take for your bread to be completed under the selected setting.
• Press and hold to cancel the breadmaking operation. The red "on" light goes out & unit beeps (DO NOT press when you are just checking the progress of your bread or you will cancel your program).

7. Indicator Lights

• The red "operation" light indicates that the bread-making operation has started. When the cycle is complete, the red light will flash for 60 minutes in its "Keep Warm" cycle. If you do not remove the bread after 60 minutes, it will simply remain on to show you that the unit is still plugged in.
• The green "timer" light indicates that the timer function is on. When the actual breadmaking operation begins, the green light will go off, and the red light will come on.

Bread Type Setting Descriptions

NOTE: The number in parentheses following each setting description represents the total baking time. Each setting begins with a preheat period which delays the mixing cycle until the desired temperature is reached within the oven chamber. The preheat cycle is included in the overall cycle time.

BASIC BREAD/LIGHT Crust or DARK Crust (3:50 hours)

This setting is used for breads which primarily use

white flour, though some recipes may include small amounts of whole wheat flour as well. In the U.S., be sure to use Bread Flour; in Canada, you may use Canadian All-Purpose Flour or Bread Flour. Follow recipes carefully. Basic Bread/ Light Crust will produce good results when you are using ingredients such as cheese, nuts, or cornmeal as they tend to brown easily. Choose Basic Bread/ Dark Crust, to produce a loaf with a darker crust without lengthening the baking time.

Bread Type Setting Descriptions

SUPER RAPID BAKE/LIGHT Crust or DARK Crust (1:10 hours)

This setting is used only to make selected recipes quickly whether you choose a LIGHT or DARK crust. Refer to the recipe section of this booklet for a complete list of all recipes that can be used with this setting. This setting cannot be used successfully to make breads other than those specified due to the shorter rising time of this cycle.

SWEET/LIGHT Crust or DARK Crust (3:50 hours)

Use this setting for recipes that use fruit juice, large amounts of sugar, cheese, or added sweet ingredients such as raisins, dried fruit, or chocolate. Baking temperature is lower to prevent burning.

GRAIN (4:10 hours)

This setting is used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. This setting has a longer rise cycle and preheat cycle to allow heavier grains to expand. Generally, whole wheat/multi-grain breads are shorter and denser than Basic or Sweet breads. You cannot use the CRUST color selections with this setting.

FRENCH/LIGHT or DARK Crust (3:45 hours)

This setting is used for basic French or garlic French bread. See the Cookbook section for the recipe. Because it uses water instead of milk, French bread has a crispier crust and softer center than milk-based breads. At approximately 2 hours and 10 minutes into the program (the display will read between 1:30 and 1:35), there is a series of beeps. This signals you may take out the bread, manually shape it into a long loaf, let it rise again, and bake it in an oven if you prefer traditional French Bread loaves.

CAKE (1:40 hours)

Similar to the BAKE setting, this setting is used for non-yeast breads often referred to as "Quick Breads" and cakes. Unlike the BAKE setting, the temperature is not adjustable on this setting and you MUST use the Mixing Paddle. Approximately 10 minutes into the program (the display will read around 1:30), there is a series of beeps. This signals you to scrape down the sides of the Pan with a spatula and stir the mixture. You may also add ingredients (like nuts or a cinnamon/sugar topping) at this time.

BAKE (30 min - 1:30 hours)

This setting is for quick breads (non-yeast breads) and may be used with some cake recipes by lowering the manufacturer's recommended temperature setting by 50°F (10°C) and increasing the time. Some experimentation may be necessary. Temperature ranges between 300°F - 420°F (154°C - 216°C). You don't need to use the paddle. This setting is good for frozen and thawed doughs.

JAM (1:22 hours)

This setting is used to cook homemade jams and fruit marmalade. Fresh or frozen fruits will have to be chopped or processed before measuring them into the Baking Pan. To reduce splatter and cleanup, place an aluminum foil "collar" around the Baking Pan after inserting it into the unit.

DOUGH (2:00 hours)

This setting makes bread-style dough. Dough can be shaped to make pizza, rolls, bread sticks, long loaves or braids that must then be baked in a conventional oven.

DESSERTS (1:39 hours)

This setting is used for a variety of desserts such as apple crisp, cobbler, or puddings. Most recipes call for some preparation of ingredients before placing them in the Baking Pan. Check the Cookbook section for specific recipes and try variations of your own. Approximately 14 minutes into the program (the display will read around 1:25), there is a series of beeps. This signals you to scrape down the sides of the Pan with a spatula and stir the mixture. You may also add ingredients (raisins, nuts, etc.) or toppings at this time.

How To Use Your Breadmaker

The bread making settings in this unit will combine ingredients, knead, and bake bread from start to finish – automatically.

The CAKE and BAKE settings will allow you to use your breadmaker almost like an oven to make quick breads and loaf cakes. However, they require some additional scrape down/mixing manually. The JAM setting requires some pre-Bake Pan preparation of fruits by cutting or processing them in advance. However, your breadmaker will combine ingredients, mix, and boil jams and marmalades automatically.

The DOUGH setting makes dough for a variety of recipes but you must shape and bake the dough yourself in a conventional oven. To delay completion, the automatic TIMER may be programmed to make bread while you are at work or asleep. (See "Setting the Timer" pg. 10)

The Cookbook section of this book includes recipes that have been thoroughly tested in the Household Products, Inc. test kitchen to ensure best results in both the United States and Canada. Flours, cornmeal, and a few other ingredients vary widely between the two countries.

NOTE: The term, "All-Purpose Flour" for example, is applied to two totally different types of flour depending on whether it is purchased in the U.S. or Canada. Canadian "All-Purpose Flour" will produce good to excellent results in this Breadmaker; whereas American "All-Purpose Flour" will produce poor results.

Most North American national brand flours and yeasts will produce good results. Keep in mind that the recipes included here have been created by our Home Economists specifically for this automatic breadmaker and may not produce acceptable results in other similar breadmakers.

How To Use Your Breadmaker

For all Bread SETTINGS (including DOUGH) follow these instructions:

1 Open the lid, grasp the wire handle with two hands, and remove the Baking Pan by pulling straight up and out. It is important to remove the Baking Pan from the unit rather than add ingredi-

Two-step illustration showing hands operating a microwave oven and a small bowl in a container (no text or symbols)

ents into the Pan while it is in place to avoid accidentally spilling ingredients into the oven chamber.

2 Attach the Mixing Paddle onto the shaft inside the Baking Pan by lining up the flat side of the Paddle with the flat side on the shaft. Gently push the Paddle onto the shaft.

Illustration of a hand washing a small container with a handle, showing liquid level and outlet (no text or symbols)

3 Select a recipe from the Cookbook section of this booklet. When following the recipe:

- A Iways add ingredients into the Baking Pan in the order they are listed.

- Measure ingredients carefully & accurately. To measure liquids, use a see-through measuring cup and check the measurement at eye level.

- When measuring dry ingredients, use standard dry measuring cups or measuring spoons and level off the ingredients with the straight-edge of a knife or metal spatula.

Inaccurate measurements, even if only slightly off, can make a difference in results.

Illustration of a hand pouring a spoon into a metal measuring cup (no text or symbols)

Illustration of hands using a knife to cut a cup of food (no text or symbols visible)

• Yeast is always added last. Be sure that the yeast does not touch the liquid ingredients, salt or shortening.
  4 Place the Baking Pan straight down into the unit until it is seated firmly.

Illustration of a hand pouring liquid into a microwave oven using a digital kitchen tool (no text or symbols visible)

Illustration of hands operating a microwave oven with a digital display (no text or symbols visible)

How To Use Your Breadmaker

5 Close the lid and plug into an outlet (120 volt). An ARROW will come up in the display window indicating BASIC bread and showing two icons—one for loaf size (2.0 or 1.5 lbs.) and one for Crust Color (Light or Dark). You will also see 12 a.m. flashing in the display window. If you wish to use the TIMER to delay baking, you will first have to set the correct time of day. However, if you want to start the breadmaking operation now, it is not necessary to set the CLOCK.

6 To bake a Basic loaf of bread with a Light Crust, simply press the START/RESET Button.

However, you can choose a different setting for your recipe by pressing the MENU button on the pad. Each time you press MENU, the arrow in the display window will point to the next selection (i.e. RAPID bake, SWEET bread, etc.) If you are using a recipe that calls for the BASIC,

RAPID bake, SWEET or FRENCH bread setting, choose a crust color by pressing the CRUST button to select LIGHT or DARK.

7 Press the START/RESET Button once until it beeps and the red “operation” indicator light comes on. The flashing 12:00 a.m. will be replaced by the baking time for that setting, for example, 3:50, if you chose a recipe for the BASIC bread setting (regardless of whether you chose LIGHT or DARK crust)

It will count down the remaining time in one-minute intervals (3:49, 3:48, etc.) until the bread is done. When the baking is complete, several beeps will sound to alert you that the bread is ready and the red indicator light will begin flashing. In addition, a flashing 12:00 a.m. will reappear in the display screen.

8 This Breadmaker is designed with a Keep Warm function that automatically begins when baking is complete. The red "operation" light will continue.

to flash for up to 60 minutes after baking is complete and will keep bread warm during that time. At the end of the hour, the Keep Warm cycle will end and the light will remain on constantly, indicating the unit is still plugged in. The bread should then be removed as soon as possible to avoid getting soggy. You may remove the Baking Pan any time during the Keep Warm cycle. To turn off the Keep Warm feature before the 60 minutes are up, simply press the START/RESET button and hold it until the display time clears.

NOTE: The Keep Warm feature does not function for the JAM, DESSERTS or DOUGH settings since baking is not involved in these programs. If you leave finished dough in the unit over a period of time, it may over-rise and produce poor results. For best results, remove dough at the end of the program and follow the recipe directions for shaping, rising, and baking.

9 This unit has a convenient Viewing Window so that you may watch the progress of the bread as it is mixed, kneaded, and baked. Occasionally, some moisture may form in the window during the rising cycle. If moisture forms, you may lift the lid to look inside during the mixing and kneading stages, however, DO NOT OPEN THE LID DURING THE BAKING CYCLE (approximately the last hour) as this may cause the bread to underbake. Most of the moisture should disappear during the baking cycle.

10 To remove the Baking Pan, use pot holders or oven mitts, grasp the wire handle with both hands and pull straight up on the Baking Pan. Fold and lock the wire handle down. Turn the pan on its side and gently shake the bread out onto a wire cooling rack. The Baking Pan and Mixing Paddle have a non-stick coated finish so that the bread should come out easily. Do not use metal utensils to remove bread as they may scratch the non-stick coating. If you have difficulty removing bread from the Baking Pan, slide a flat rubber or plastic spatula

Illustration of hands cleaning a microwave oven with a cloth (no text or symbols)

How To Use Your Breadmaker

along the sides of the pan to loosen the loaf. Turn the pan over and shake the loaf out. Allow the bread to cool before slicing. If the Mixing Paddle remains

in the bottom of your loaf, allow the loaf to cool then use a plas-

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Illustration of two hands cleaning a white object with a black lid, no text or symbols present

tic spoon or rubber spatula to remove the paddle. Do not use a knife or other sharp metal object as this will scratch the non-stick coating on the Mixing Paddle.

Using The "Add-Ingredient" Function

1 All settings, except for RAPID bake, FRENCH and JAM have a built-in "Add-Ingredient" function which signals with beeps when it's time to add ingredients such as fruits or nuts. The beeps sound before kneading is complete to let you know it's time to add the ingredients. The actual time of the beeps can vary up to 5 minutes depending on the room temperature at the time when you started the bread making program. The following chart can be used for reference:

Setting Signals	When to add Time Displayed Ingredients after Starting Program	when Beeper Signals
Basic Bread	30-35 minutes into program	3:15-3:20
Sweet Bread	30-35 minutes into program	3:15-3:20
Grain	37-42 minutes into program	3:28-3:33
Cake	10 minutes into program	1:30
Dough	40-45 minutes into program	1:15-1:20
Desserts	14 - 16 minutes into program	1:23-1:25

2 This function lets you add ingredients so that they don't get chopped up by the Mixing Paddle and blended into your loaf. If you are using the TIMER to delay baking (perhaps while you are asleep or away from home), you may bypass this function by ignoring the signal and adding ingredients in the order called for in the recipe, however, you may end up with somewhat broken pieces.

3 To add ingredients, raise the lid and carefully pour the ingredients into the Baking Pan. CAUTION: It is important to avoid spilling ingredients into the oven chamber.

Setting The Timer (For Delayed Completion)

Use the TIMER when you would like to delay the completion of your bread or dough. This feature allows you to delay bake time for up to 13 hours. For example, it lets you set the TIMER at 7 p.m. one evening so that you can wake to fresh bread by 8 a.m. the following morning. NOTE: The TIMER cannot be used with the Rapid Bake setting.

To set the TIMER, follow these instructions:

NOTE: Be sure you have followed the "How to Use Your Breadmaker" steps 1-6 in preparing the ingredients in the Baking Pan and selected a MENU. It is not recommended that you use the "Delayed Completion" function and TIMER with recipes that call for fresh ingredients that might spoil such as eggs, fresh milk, buttermilk, or cheese.

1 To use the TIMER, you must first set the digital clock to the correct time of day. To change the flashing 12:00 a.m., first press the CLOCK button. While the "Hour" is flashing, immediately press the "Up" and "Down" arrows to change the time in 1 hour intervals. Make sure the "a.m." or "p.m." displayed is appropriate. While the correct hour is flashing in the display, press the CLOCK button again to set the minutes. If the hour display has stopped flashing before the minutes have been set, press the CLOCK button twice. While the "00" is flashing, the minutes can be set by pressing the "Up" and "Down" arrows. You may hold either arrow to rapidly change the time in 5-minute intervals, or press and release to change 1 minute at a time.

2 Once the clock is set, the TIMER can easily be set following similar steps. To wake up to the aroma of fresh baked bread at 8:30 a.m. for example, press and hold the TIMER button until TIMER appears on the display, and the hour flashes as it did when setting the clock above. While the "hour" is flashing,

How To Use Your Breadmaker

press the "Up" or "Down" arrows to reach "8", checking to make sure "a.m." is displayed. To set the minutes, 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 minutes. 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 displayed, the timer is set.

3 To start the delayed completion timer, press the TIMER button. The completion time will flash briefly and be replaced by the current time in the display, 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 TIMER ERR" 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 TIMER ERR" 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 "operation" 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 signal 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 sufficiently, 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:

Black-and-white photo of a slice of bread on a plate with a checkered cloth and spoon, no text or symbols visible.

Troubleshooting Guide

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.

RESULTS→POSSIBLE SOLUTIONS

Loaf Rises Then Falls “Cratered Loaf”

Loaf Rises Too High “Mushroom Loaf”

Loaf Does Not Rise Enough

Flat Loaf Little To No Rising

Crust Too Dark

Uncooked Or Partially Cooked

Not Mixed Or Partially Mixed

Gnarly Knotted Top

Loaf Core Texture Heavy & Dense

High Altitude Adjustment

MEASUREMENT

FLOUR

2 Tbsp. 2 Tbsp. 2 Tbsp.

WATER OR MILK

2 Tbsp. 2 Tbsp.

2 Tbsp. 2 Tbsp. 2 Tbsp.

2 Tbsp.

SALT

1/4 tsp. 1/4 tsp.

1/4 tsp.

SUGAR OR HONEY

1 tsp. 1 tsp.

1 tsp. 1 tsp.

YEAST

1/4 tsp. 1/4 tsp.

1/4 tsp. 1/4 tsp. 1/4 tsp.

INGREDIENT

WATER OR MILK

Not Enough Water Or Milk

✓

✓

✓

Liquid Too Hot Or Too Cold

See Page 17

FLOUR

Too Old

✓

✓

Low In Gluten Content

See Page 16 See Page 16

Too Fine

See Page 16

See Page 16

See Page 16

YEAST

None Was Added

✓

Out of Date Code

See Page 16

Used Fresh (Wrong Type)

See Pages 16 & 17

See Pages 16 & 17

See Pages 16 & 17

See Pages 16 & 17

SALT

Forgotten

✓

Too Much

✓

✓

↑ Increase Amount
↓ Decrease Amount

How To Use Your Breadmaker

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 in

the 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 preservatives, 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.

Care & Cleaning

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 liquid. Clean the viewing window with a moist soft cloth (not paper towel), then be sure to wipe it dry

Illustration of a microwave oven with a lid and control panel (no text or symbols)

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.

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

For Black & Decker Breadmaker
Model B2005

Bread & Dough Ingredients

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 flours are milled from harder wheats so breads can be successfully made from national brands of both All-Purpose Flour and 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 flour is 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 flours contain 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 combination 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 developed and tested using nationally available brands of flour.

Fat

- Butter, margarine or vegetable shortening are 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, salt adds 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

- Yeast is 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.

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

• Use only fresh ingredients.
• In 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).

Tips For Handling Dough

• 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.

Black-and-white photo of bread rolls and a woven basket with floral napkin (no text or symbols visible)

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

Basic

These are the recipes you will bake time after time. Try these recipes first.

BASIC WHITE

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. Measure 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 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

BRAN MUFFIN BREAD

1-1/4 cups lukewarm water
3 tablespoons molasses

2 teaspoons	sugar
2 tablespoons	butter
1 teaspoon	salt
3 cups	white
1/2 cup	bran c
1-1/4 teaspoons	yeast

Add Ingredient: 1/2 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.

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.

Time: 3:50 hours

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

Black-and-white photo of a loaf of bread with a slice cut, a bowl of dipping sauce, and a checkered napkin (no text or symbols visible)

Note: For traditional Sour Dough Bread, which bakes in an oven, see page 28.

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 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

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.

Basic

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

Black-and-white photo of three bowls: two with rice balls and one with a large rock, arranged on a patterned plate (no text or symbols visible)

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^ (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.

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

Super Rapid Bake

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

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.

Black-and-white photo of a slice of bread on a checkered napkin (no text or symbols visible)

Time: 1:10 hours

Sweet

Enjoy these recipes for a change of pace!

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

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

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

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

Grain

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 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

Black-and-white photo of a bowl with a whisk and a white powdery substance, accompanied by two eggs (no text or symbols visible)

CRACKED WHEAT

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

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

OATMEAL NUT

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

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 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: 4:10 hours

Grain

CARAWAY RYE

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

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 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

HEARTY PUMPERNICKEL

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

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 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

Black-and-white photo of a woven basket filled with baked bread and decorative napkin (no text or symbols visible)

Dough

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 carefully 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 necessary, 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.

Black-and-white photo of three bowls: a bowl of rice, a bread roll, and a plate of eggs, with no visible text or symbols.

Dough

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 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.

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

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)

Close-up of a baked pizza with toppings including cheese, garlic, and vegetables (no text or symbols visible)

*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 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 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)

Black-and-white photo of a bread loaf, sliced slice, and plate with bread slices (no text or symbols visible)

Bake

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. 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 batter 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

CARAMEL MONKEY BREAD

1 cup	chopped walnuts or pecans
3/4 cup	butter, melted
3/4 cup	sugar
2 teaspoons	cinnamon
2 cans(340g each)	refrigerated country biscuits,each biscuit cut into quarters**

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.

French

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 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: 3:45 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

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 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: 3:45 hours

Black-and-white photo of a basket filled with baked bread and decorative napkins, no text or symbols visible.

Desserts

APPLE CRISP

6 medium cooking apples

1 teaspoons lemon juice

1/2 cup packed brown sugar

1/2 cup all-purpose flour

1/3 cup quick cooking oats

6 tablespoons butter or margarine, softened

1. Peel, core and finely slice apples. Transfer apple slices to Baking Pan. Sprinkle with lemon juice.
2. Insert Baking Pan securely into unit. Cover top of Baking Pan with small piece of aluminum foil; close lid.
3. Select DESSERTS setting and push the Start button. There will be a 5-minute preheat delay before mixing begins.
4. Combine remaining ingredients in medium mixing bowl; mix well and set aside.
5. After about 14 minutes, the "Add Ingredient/Stir" signal will sound. Open lid and remove and discard aluminum foil. With a rubber spatula, stir down apples from sides of Baking Pan and sprinkle oat topping mixture evenly over the apples. Close lid.
6. The Complete Signal will sound when the dessert is done.
7. Using a pot holder, remove Baking Pan from the unit.
8. Serve warm from Baking Pan, topped with vanilla ice cream, if desired.

Time: 1:39 hours

Makes: About 6 servings

RICE PUDDING

3 eggs, slightly beaten

1-3/4 cups milk

1-1/2 cups cooked rice

1/2 cup sugar

1/2 cup raisins (optional)

1 teaspoon vanilla

1 teaspoon cinnamon

1. Combine all ingredients in Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select DESSERTS setting and push the Start button.

There will be a 5-minute preheat delay before mixing begins.

1. The Complete Signal will sound when the dessert is done.
2. Using a pot holder, remove Baking Pan from the unit.
3. Serve warm from Baking Pan or chilled with light cream, if desired.

Time: 1:39 hours

Makes: About 6 servings

BERRY BERRY COBBLER

1 pint/454 g strawberries, rinsed, draind, hulled, and quartered
1/2 pint/228 g blueberries, rinsed and drained
1/2 pint/227 g raspberries, rinsed and drained
1/4 cup sugar, divided
+ 2 tablespoons
2 teaspoons cornstarch
1-1/2 teaspoons fresh lemon juice
Finely grated zest of 1/4 lemon
1 cup all-purpose flour
1-1/2 teaspoons baking powder
2 tablespoons butter
1 egg
2 tablespoons milk

1. Combine strawberries, blueberries, raspberries, 1/4 cup sugar, corn-starch, lemon juice and lemon zest into Baking Pan. Stir to combine.
2. Insert Baking Pan securely into unit; close lid.
3. Select DESSERTS setting and push the Start button.

There will be a 5-minute preheat delay before mixing begins.

1. In a medium mixing bowl, combine flour, baking powder, and 1 tablespoon sugar. Cut the shortening or butter into the flour mixture with a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs.
2. Lightly beat the egg and milk together, then slowly stir this into the flour mixture. Knead lightly, sprinkling in more flour, if necessary, to form a smooth, not sticky, dough.
3. When the "Add Ingredient" signal sounds prior to the bake cycle, break off portions of the dough and place them on top of the fruit, pressing slightly and flattening the dough. Cover the entire surface with the dough pieces to give a "cobbled" effect. Sprinkle the remaining 1 tablespoon sugar over the dough. Close lid.
4. The Complete Signal will sound when the dessert is done.
5. Using a pot holder, remove Baking Pan from the unit.
6. Serve warm from Baking Pan, topped with vanilla ice cream, if desired.

Time: 1:39 hours

Makes: About 4-6 servings

Cake / Quick Bread

POUND CAKE

1/2 cup butter, cut into tablespoon-size pieces

+ 2 tablespoons

1/4 cup milk

+ 2 tablespoons

5 large eggs, slightly beaten

3/4 cup sugar

+ 2 tablespoons

2-1/4 cups all-purpose flour

1-1/2 teaspoons baking powder

1-1/2 teaspoons almond extract

1-1/2 teaspoons grated orange zest

1. Combine all ingredients into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select CAKE setting and push the Start button. There will be a 5-minute preheat delay before mixing begins.
4. The "Add Ingredient/Stir" signal will sound prior to the bake cycle. Using a spatula, stir down any ingredients that may be on the side of the Baking Pan.
5. The Complete Signal will sound when the cake is done.
6. Using a pot holder, remove Baking Pan from the unit.
7. Cool cake in Baking Pan for 30 minutes. Loosen around sides of cake with rubber spatula.
8. Remove cake from Baking Pan.
9. Cool another 15 minutes.
10. Serve with fresh berries, if desired.

Time: 1:40 hours Makes: About 8 1" (2.54 cm) slices

INSIDE-OUT COFFEECAKE

CAKE:

1 cup buttermilk

1 teaspoon vanilla

1/4 cup butter or margarine, cut into 4 pieces

1 cup sugar

2-1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

FILLING:

2 tablespoons butter or margarine

1/2 cup packed brown sugar

2 tablespoons all-purpose flour

1 teaspoon cinnamon

1/3 cup chopped walnuts

1. Add Cake ingredients to Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select CAKE setting and push the Start button. There will be a 5-minute preheat delay before mixing begins.
4. In a separate bowl, combine Filling ingredients and mix until crumbly. When the "Add Ingredient/Stir" signal sounds prior to the first rest period, stir down any ingredients that may be on the side of the Baking Pan, using a rubber spatula. Then sprinkle Filling mixture over top. Close lid.
5. The Complete Signal will sound when the cake is done.
6. Using a pot holder, remove Baking Pan from the unit.
7. Cool cake in Baking Pan for 30 minutes. Loosen around side of cake with rubber spatula. Remove cake from Baking Pan.
8. Cool another 15 minutes. Serve warm.

Time: 1:40 hours Makes: About 8 1" (2.54 cm) slices

1/2 cup sugar
2-1/2 cups	all-purpose flour
2 teaspoons	baking soda
1 teaspoon ginger
1/2 teaspoon	baking powder
dash	salt
1 cup	chopped dried apricots
1 cup	chopped walnuts

1. Combine all ingredients into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select CAKE setting and push the Start button. There will be a 5-minute preheat delay before mixing begins.
4. The "Add Ingredient/Stir" signal will sound prior to the bake cycle. Using a spatula, stir down any ingredients that may be on the side of the Baking Pan.
5. The Complete Signal will sound when the cake is done.
6. Using a pot holder, remove Baking Pan from the unit.
7. Cool cake in Baking Pan for 30 minutes. Loosen around sides of cake with rubber spatula.
8. Remove cake from Baking Pan.
9. Cool another 15 minutes.

Time: 1:40 hours Makes: About 8 1" (2.54 cm) slices

STRAWBERRY JAM

3 cups strawberries, hulled and quartered

(about 1-1/2 pints/680 g)

3/4 cup sugar

1 tablespoon lemon juice

1. Measure ingredients into Baking Pan.
2. Insert Baking Pan securely into unit. To prevent spatter, form a 2" (5 cm) wide collar out of aluminum foil to put around the upper rim of Baking Pan to keep center section open. Close lid.
3. Select JAM setting and push the Start button. There will be a 15-minute preheat delay before mixing begins.
4. The Complete Signal will sound when the jam is done.
5. Using a pot holder, remove Baking Pan from the unit and carefully pour jam into jars.
6. Place in refrigerator to cool.
7. Store in refrigerator for up to 3 weeks.

Note:

1 package (1.75 oz./49g) powdered pectin may be added along with ingredients to make jam thicker.

Time: 1:22 hours

Makes: About 1-1/2 cups

STRAWBERRY PINEAPPLE JAM

2 cups fresh chopped pineapple

1 cup fresh strawberries

(hulled and quartered)

2/3 cup sugar

2 tablespoons lemon juice

1. Measure ingredients into Baking Pan.
2. Insert Baking Pan securely into unit. To prevent spatter, form a 2" (5 cm) wide collar out of aluminum foil to put around the upper rim of Baking Pan to keep center section open. Close lid.
3. Select JAM setting and push the Start button. There will be a 15-minute preheat delay before mixing begins.
4. The Complete Signal will sound when the jam is done.
5. Using a pot holder, remove Baking Pan from the unit and carefully pour jam into jars.
6. Place in refrigerator to cool.
7. Store in refrigerator for up to 3 weeks.

Note:

1 package (1.75 oz./49g) powdered pectin may be added along with ingredients to make jam thicker.

Time: 1:22 hours

Makes: About 1-1/2 cups

THREE-FRUIT MARMALADE

2	medium	oranges,
1 medium grapefruit, unpeeled
1	lemon,	unpeeled
4-1/2 cups sugar

unpeeled

1. Quarter fruit, remove seeds and any tough membrane and stem sections.
2. Using the Black & Decker PowerPro ^® Food Processor, Model FP1000 with the shredding disc in place, process unpeeled fruit. (Fruit can be shredded by hand, but it is much easier using a food processor.)
3. Add processed fruit and sugar into Baking Pan.
4. Insert Baking Pan securely into unit; close lid.
5. Select JAM setting and push the Start button. There will be a 15-minute preheat delay before mixing begins.
6. The Complete Signal will sound when the jam is done.
7. Using a pot holder, remove Baking Pan from the unit and carefully pour into jars.
8. Place in refrigerator to cool. Store in refrigerator for up to 3 weeks.

Time: 1:22 hours

Makes: About 5 cups marmalade. (2-1/2 pints/1,133 g)

Need Help?

Questions About The Breadmaker :

Q1:

What do I do if the Mixing Paddle stays in the loaf? Is this normal? How do I remove the Paddle?

The Mixing Paddle may stay in the loaf when the bread is removed from the Bread Pan. This happens because the crust forms around the Paddle during the baking process. Allow the loaf to cool before removing the Mixing Paddle (the inside of the loaf is VERY HOT- you may burn yourself if you try to remove the Paddle too soon). When the loaf has cooled, use a plastic spoon or rubber spatula to remove the Paddle. Gently insert the spoon/spatula into the bottom of the loaf and loosen the crust from the Paddle. Pull the Paddle out. DO NOT use a sharp object (knife, metal utensil) as it will scratch the non-stick coating on the Mixing Paddle.

Q2:

What do I do if the Mixing Paddle is hard to remove from the Baking Pan after baking?

Remove the Baking Pan from the unit and fill with hot water allowing it to 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.

Q3:

Is there any time that I should not use the delayed start feature?

Yes, when the recipe calls for perishable ingredients such as milk, cheese, buttermilk, or eggs. These foods should not stay at room temperature for an extended period of time. With some recipes, you may substitute powdered milk.

Q4:

Can I open the lid while the Breadmaker is operating?

This Breadmaker is designed with a window in the lid to let you watch your bread's progress. Quick checks are fine in the early stages of operation and of course to add ingredients when the beep-er sounds. However, don't open the lid too frequently during operation as the change in air temperature may cause the loaf to fall. Avoid opening the lid once the baking period begins—the last hour of the cycle. Sometimes condensation forms on the window after initial mixing and kneading. It usually disappears once the baking cycle starts so you should be able to get a clear view of your rising loaf.

Q5:

Where is the OFF button?

Since the Breadmaker shuts off its "processing" automatically once the bread or dough cycle is complete and the "Keep Warm" cycle ends, there is no OFF button. However, the power light will remain on until the unit is unplugged or the Start/Reset button is pressed and held.

Q6:

If the power goes out while I'm in the middle of a bread-making cycle, will my Breadmaker continue to process my bread once the power comes back on?

The Breadmaker will only finish making bread if the power returns within 20 seconds. Unfortunately, if your power outage is longer, you will have to discard the unfinished bread and start the process from the beginning.

Q7:

What is the maximum time a cycle can be delayed?

You can delay baking for a maximum of 13 hours for any bread type setting except rapid bake. The "Rapid Bake" setting is designed to bake bread in under 2 hours.

Questions About Ingredients/Recipes :

Q8:

When do I add raisins, nuts, etc. to the bread?

This Breadmaker has an "Add-Ingredient" function that signals with an audible tone to let you know when you may add raisins, nuts, caraway seeds, etc. (NOTE: The time of the tone varies from one setting to another. Consult the "Add-Ingredient" chart on page 10.) The "Add-Ingredient" feature helps reduce the breaking up of added foods. If you are using the Timer and it is more convenient, you may add ingredients at the start.

Q9:

May I use a sugar substitute in place of sugar?

Sugar is necessary for the yeast to produce a light loaf with a good height. Results may vary with the type and amount of sugar substitute used. If you are going to use an artificial sweetener choose one that is aspartame-based rather than saccharin-based.

Q10:

May I omit the salt or sugar from the recipe?

No, both the sugar and salt play an important role in the bread making process. Salt prevents the yeast from over-reacting and the bread from over-rising. The combination of sugar, salt, and yeast is a very important part of the bread making process. Remember that the total sugar and salt amounts are divided among all the slices, so the amount of sugar and salt per serving is small.

Need Help?

Q11:

When I make dough, it is very sticky and difficult to work with. How can I handle it more easily?

Dough may be somewhat sticky at the end of the dough cycle. This is normal. For best results, turn it out of the Baking Pan onto a floured surface, cover it and let it rest for 10 minutes. Lightly flour the board and your hands when handling the dough. This will make it easier to shape and divide. Once shaped, the dough must then be baked in a conventional oven.

Q12:

Can I bake products formed from doughs in my microwave oven?

No, once shaped, the dough must be baked in a conventional oven.

Q13:

How do I know when dough is ready to bake?

Dough should have doubled in size.

Q14:

What is gluten?

Gluten is the protein in flour that makes dough elastic and allows it to stretch and expand. It gives your bread structure. The amount of gluten varies from one flour to another. See the "Flours" section.

Q15:

Why do the loaves vary in height and weight? The whole wheat and multi-grain breads are frequently shorter. Am I doing something wrong?

No, it is normal for whole wheat and multi-grain breads to be shorter and denser than basic white breads. Whole wheat and rye flours are heavier than white flour, therefore, they don't rise as much during the bread making process. They also typically have added ingredients, such as oats, bran, nuts and raisins, which contribute to the shorter height and denser texture.

Q16:

Why is my bread lopsided?

Sometimes when mixing stops, the ball of dough ends up at one extreme side of the Baking Pan. That's because in a horizontal Baking Pan, the Mixing Paddle may bat the dough off to one side. During the rising cycle, the dough may not have time to spread evenly throughout the Pan. Though the results may look a little odd, and you'll have slices of different sizes, the bread will be just as delicious as an evenly shaped loaf.

Q17:

Can I use my favorite bread recipes in my bread machine?

Yes, but you will need to experiment to get the right proportion of ingredients. Become familiar with the unit and make several loaves of bread before you begin experimenting. Never exceed a total amount of 4-1/4 cups of dry ingredients (that includes flours, oats, cornmeal, bran cereal, cracked wheat, etc.). Use the recipes in this book to help determine the ratio of dry ingredients to liquid and amounts of yeast, sugar, salt, and butter/margarine to use.

Q18:

Why does some flour occasionally stick to the side of the bread?

There are many factors that may affect whether a dough mixes completely or ingredients stick to the sides:

• Dough may be too dry (ingredients may have been measured incorrectly).
• Mixing Paddle was not placed correctly in the Baking Pan. Be sure it is pushed securely onto the shaft.
• Baking Pan is not placed in the unit correctly. Be sure to "lock" the Pan into place.

- Ingredients were not added in the recommended order. Sometimes during the initial mixing period, small amounts of flour and dry ingredients may get stuck to the sides of the Baking Pan. When the loaf rises and bakes, the dry ingredients may stick to the bread. Once the loaf is removed from the Baking Pan and has cooled 10-15 minutes, the dry ingredients may be scraped off the loaf easily with a knife.

Q19:

Can I make cakes and quick breads (breads that do not use yeast) in my breadmaker?

Yes, using the "Bake" cycle. Mix the cakes/quick breads in a bowl and follow manufacturer's instructions on packaged mixes (except for baking time and temperature). Remove the Mixing Paddle and transfer your batter to the Baking Pan. Use the "Bake" setting. The time and temperature will have to be adjusted. Start with 300°F (154°C) for 1:30 hrs. check periodically. When done, allow to cool in the Pan for approximately 30 minutes before removing.

Q20:

When I use the "Cake" cycle, the cakes have a lot of unmixed flour on the sides at the end of baking. Why doesn't it mix better?

To mix in all the flour and dry ingredients, the Paddle needs a little help. When the "add ingredient/stir down" signal sounds, scrape down the sides and corners of the Baking Pan with a rubber spatula. This will prevent the baked cake from having unmixed flour along the sides.

Q21:

Why does my bread rise and then collapse or form craters?

Your bread may be rising too fast. To decrease the rate of rising, try reducing the amount of sugar, increasing the amount of salt slightly, or reducing the amount of yeast. Refer to the "Troubleshooting Guide" on pg. 12 for correct adjustments.

Q22:

Is it important for ingredients to be at room temperature before adding them to the Baking Pan?

No, as long as ingredients are not extremely cold or hot. Milk, eggs, butter/margarine, and yeast can be added directly from the refrigerator with good results. When a recipe calls for water, use lukewarm water since it's easy to get from the tap.

Need Help?

Q23:

Which kind of yeast is the best to use?

Yeast specially packaged for Bread Machines and Traditional Dry Yeasts can all be used with good results. The most important thing is to be sure the expiration date is not up. All the recipes in this cookbook were developed using Traditional Dry Yeast.

Q24:

Sometimes when I cut my bread, it's too sticky and it falls apart or it starts to mash down and won't slice cleanly. What can I do?

If your bread is sticky or mashes down, it may be too hot! Be sure to allow 15 to 30 minutes for your bread to cool before slicing. Place finished bread on a wire cooling rack to let air circulate around it. You may want to try using an electric knife to slice bread instead of cutting it manually. An electric knife has blades that slide back and forth to let you slice straight through bread and avoid mashing it down by putting pressure on the top of the loaf.

Q25:

Why did I end up with a short, dense, doughy bread? Why didn't the bread rise?

The most common reason for unrisen bread is the yeast. Maybe you forgot to add the yeast. Perhaps the yeast was bad or expired (always check expiration dates). Also, if the mixing wasn't complete, you may have rising problems. Did you check to see if the Mixing Paddle started moving once the preheat period was finished?

Q26:

What will happen if I leave the bread in the Baking Pan after baking?

This unit has a 60-minute "Keep Warm" cycle that lets you leave the bread in the pan for up to an hour after baking is completed. Once that warming cycle is over, it's best to remove the bread immediately or the bottom of your loaf will absorb moisture and become soggy. The soggy part of the bread will not be as tasty when it dries out and it will go stale quickly. The sides of the bread may also become moist and mushy.

Q27:

Can the recipe be cut in half?

No, it is not recommended. The ingredient proportions work better in the full amounts.

Q28:

How can bread mixes be used in the machine and at what setting?

The package instructions will list the amount of water and amount of yeast to use. Be sure to add liquid, then dry ingredients, followed by yeast. Remember not to allow the yeast to sit in the liquid. The bread type setting is dependent upon the type of bread mix being used. i.e. White bread uses the Basic Bread setting; Sweet Bread setting is for use with dried fruit, cheese or nuts; Whole wheat or multi-grain should use the Whole Grain setting. Crust setting, either Light or Dark, is a personal preference.

Q29:

Why is my jam so runny?

Homemade jam often tends to be thinner than store-bought jam. Let the jam cool in the refrigerator for 24 hours and it will thicken as it cools. Being somewhat thinner, it will spread more easily. Homemade jams also make good toppings for ice cream. Never recook a batch of jam through another jam cycle. Try these suggestions with your next batch: 1) Be sure fruit is not overly ripe; 2) Pat fruit dry after washing; and 3) Use boxed pectin for even thicker results.

Q30:

When making jam, how can I prevent fruit from splattering out of the Pan during mixing?

Cut fruit into small pieces and be sure not to use larger quantities than given in recipes. Also, form a 2" (5 cm) wide collar out of aluminum foil to put around the upper rim of the Baking Pan. Don't cover the whole Pan with foil, as this prevents moisture from escaping during the cooking process.

Q31:

With some dessert recipes, like Apple Crisp, all the apples get pushed into the corners of the Baking Pan. How can I prevent this?

This is normal. When the "add-ingredient/stir down" signal sounds, just smooth the slices out evenly with a rubber spatula. Then add the topping.

Other Questions?

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Index des recettes

Pains de base

Blanc de base 19

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1 c. à thé sel

2 3/4 t farine blanche*

3/4 c. à thé levure

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