B1650 - Bread maker BLACK & DECKER - Free user manual and instructions

Product Type	Automatic Bread Machine
Brand	Black & Decker
Model	B1650
Capacity	700 g (1.5 lb) or 900 g (2 lb)
Bake Programs	Basic, Super Rapid, Sweet, Whole Wheat, Dough/Pasta
Crust Setting	Regular or Dark for basic, rapid and sweet
Timer	Up to 13 hours delay
Opti-Rise Function	Extends rising time for 900 g (2 lb) loaves
Keep Warm	Up to 60 minutes after baking
Add Ingredients	Audible signal for adding fruits, nuts, etc. (except super rapid mode)
Baking Time (white bread 2 lb)	3 h 50 (basic), 1 h 10 (super rapid), 4 h 10 (whole wheat)
Power	120 V, 60 Hz, 10 A (polarized plug)
Baking Pan Material	Non-stick coating
Cleaning	Baking pan and kneading blade hand washable (not dishwasher safe)
Safety	Polarized plug, tamper-proof screws, automatic shut-off, insulated exterior surface
Included Accessories	Recipe book, kneading blade
Warranty	1 year (complete)
Weight (estimated)	Approximately 5 kg
Dimensions (estimated)	30 x 25 x 30 cm (L x W x H)

Frequently Asked Questions - B1650 BLACK & DECKER

What to do if the kneading blade gets stuck in the bread?

Let the bread cool, then use a plastic spoon or rubber spatula to dislodge the blade. Do not use sharp metal objects to avoid scratching the non-stick coating.

Can I use the timer with fresh ingredients like eggs or milk?

It is not recommended to use the timer with perishable ingredients (eggs, fresh milk, buttermilk, cheese) as they may spoil at room temperature. Use powdered milk if you want to program a delayed bake.

Why does my bread collapse after rising?

This may be due to excess yeast, sugar, or lack of salt. Consult the troubleshooting guide: reduce yeast by 1/4 tsp, increase salt by 1/4 tsp, or decrease sugar by 1 tsp.

What type of flour to use for good results?

In the United States, use bread flour. In Canada, all-purpose flour gives good results. Whole wheat and rye flour produce denser loaves.

How to clean the viewing window?

Clean the window with a soft damp cloth, without glass cleaner. Do not immerse the lid; simply wipe it and dry well.

Can I bake other types of dough (pizza, pretzels) with this machine?

Yes, use the Dough/Pasta program. It prepares the dough which you can then shape and bake in a conventional oven. The machine does not bake the dough in this mode.

What does the 'HOT' display mean?

The unit indicates it is still too hot for a new cycle after baking. Open the lid, remove the baking pan and let the interior cool. Once cooled, you can start a new cycle.

Can I replace sugar with artificial sweetener?

Sugar is necessary for the yeast to rise properly. If you use artificial sweetener, choose one based on aspartame. Results may vary; the loaf may be less tall.

The bread is sticky and difficult to slice. What to do?

Let the bread cool completely (15 to 30 minutes) before slicing. Use an electric knife or a serrated knife to avoid crushing the crumb.

How to remove the kneading blade stuck on the shaft of the pan?

Fill the pan with hot water and let soak for 30 to 60 minutes. Then, hold the collar at the bottom and dislodge the blade. Use a toothpick to clean dough residue from the blade hole.

USER MANUAL B1650 BLACK & DECKER

All-In-One Pro™ Automatic Breadmaker

Operating Instructions & Cookbook

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Delicious Home Baked Bread Has Never Been Easier! B1650

Questions? Please call us Toll Free!

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Important Safeguards

When 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 is dropped or damaged in any manner. If the product requires attention within the warranty period, call the appropriate toll-free number listed on the cover of this manual for information on examination, repair, or electrical or mechanical 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.
• Before operating, the Baking Pan must be in place to avoid electric shock.
• Place the Breadmaker at least 2 inches (50 mm) away from any walls or from under cabinets 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.

Save These Instructions

Close-up of a single white square block resting on a slice of bread, likely a cheese or similar bread (no text or symbols visible)

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 Black & Decker All-In-One Pro™ Automatic Breadmaker, you can have the old-fashioned goodness of homemade bread with today's automatic convenience. That's because the All-In-One Pro™ 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.

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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

Opti-Rise Function 11

Troubleshooting 12

Troubleshooting Guide 13

Slicing & Storing Bread 14

Care & Cleaning 14

Storing the Unit 14

Easy-Lift Grips 15

Service or Repair 15

Full Two-Year Warranty 15

COOKBOOK SECTION

Bread and Dough Ingredients 17

Tips for Getting the Best Results 18

Tips for Handling Dough 18

Recipe Index 19

Recipes 21

Need Help? (Questions and Answers) 38

1-800 Number 40

Getting To Know Your Breadmaker

Quick Tips

• Your breadmaker makes large 2 lb (900 g) or smaller 1.5 lb (700 g) loaves.
• There are five settings including one for dough or pasta.
• The “Super Rapid Bake” setting can produce variations of basic white bread in just over an hour. This setting can only be used with recipes supplied. 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/Pasta" setting will let you produce dough that can be shaped into dinner rolls, pizza, long loaves, challah, pretzels, filled braids, or more. For Pasta, be sure to use pasta or semolina flour. Pasta dough should be processed through a pasta maker or pasta shaper to form the desired shape. Consult the Cookbook section of this manual.
• The Crust Control function lets you choose "Regular" or "Dark" crust on the Basic, Rapid Bake, or Sweet settings. It cannot be used on the Whole Grain or Dough/Pasta 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 Rapid 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.

• The Opti-Rise function allows you to extend the rise time of your 2 lb (900 g) recipes by delaying the bake cycle. Just minutes before the bake cycle begins, beeps will sound signalling you to choose up to 2 additional 10 minute rise periods. (See “Using the Opti-Rise Feature” pg. 11 for more details). The Opti-Rise function cannot be used with the Dough/ Pasta or Super Rapid Bake settings.
• 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 (more than 20 cm) 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

Viewing Window Baking Pan (Installed in Case) with Wire Handle Control Panel Lid Oven Chamber Vents Power Supply Cord Easy-Lift Recessed Grips

Wire Handle Baking Pan Rotating Shaft Mixing Paddle

Control Panel Settings & Functions

Dough/Pasta CRUST Regular Dark 1:10 BREAD TYPE Basic Bread Rapid Bake Sweet Bread Whole Grain OPTI- RISE 1 2 BREAD TYPE CRUST COLOR CLOCK TIMER START RESET BLACK&DECKER® All-In-One Pro™ Automatic Breadmaker

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

1. Display

• The black arrow at the right side of the display indicates your bread setting choice; the left side arrow indicates the Dough/Pasta setting and Crust Color choices.
• The digital clock shows 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. Clock Button

Use when setting the current time of day.

- The CLOCK button is used with the "Up" and "Down" arrows to set the 12 hour "AM" or "PM" digital clock.

3. 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).

4. 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).

5. Opti-Rise Button

Use when extending the rise time of 2 lb (900 g) recipes.

- When unit beeps prior to baking cycle, the OPTI-RISE button can be pressed to add up to 2 ten-minute rise periods.

- Press and hold to cancel remaining rise time and start baking operation.

6. Indicator Lights

• The red "on" light indicates that the breadmaking 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.
• The 1st or 2nd green Opti-Rise lights will flash indicating that an additional 10 minutes of rise time can be chosen by pressing the Opti-Rise button. The light remains on when the Opti-Rise period is selected. Once the bake cycle begins, the light will go off.

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 does not add time to the Bread

program.

BASIC BREAD/Regular Crust or BASIC BREAD/Dark Crust (3:50 hours)

This setting is used for breads which primarily use white flour, though some recipes may include small

Bread Type Setting Descriptions

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/ Regular 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.

SUPER RAPID BAKE/Regular Crust or SUPER RAPID BAKE/Dark Crust (1:10 hours)

This setting is used only to make variations of basic white bread quickly whether you choose a “Regular” 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/Regular Crust or SWEET/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.

WHOLE 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.

DOUGH/PASTA (2:00 hours)

This setting makes bread-style dough and pasta dough. Dough can be shaped to make pizza, rolls, pretzels, long loaves or braids that must then be baked in a conventional oven. It can also prepare pasta dough that must then be processed and shaped through a pasta maker. Pasta dough should be removed from the Breadmaker after the "Add-Ingredient" signals (in 40 - 45 minutes). Follow pasta recipes on page 32 for specific directions.

How To Use Your Breadmaker

The four bread making settings in this unit will combine ingredients, knead, and bake bread from start to finish – automatically. The Dough/ Pasta setting makes dough for a variety of recipes but you must shape and bake the dough yourself in a conventional oven or process it in a pasta maker. 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 Black & Decker’s own test kitchens both in the United States and Canada to ensure best results. 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.

Therefore, each recipe is presented with two sets of ingredients – one for each country. Since ingredients are different, it is important that you double check to be sure you are following the appropriate recipe for ingredients in your country (U.S. or Canada) before using your Breadmaker.

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 (Model B1650) and may not produce acceptable results in other similar breadmakers.

How To Use Your Breadmaker

For all SETTINGS (including Dough/ Pasta) follow these instructions:

1 Open the lid, grasp the wire handle with two hands, and turn the Baking Pan to the left "Unlock" position, then remove it by pulling straight up on the handle. It is important to remove

UNLOCK

the Baking Pan from the unit rather than add ingredients 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.

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

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- 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.

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Illustration of hands using a spoon to lift 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 The Baking Pan can be installed in TWO POSITIONS. There are notches on two sides of the rim of the Baking Pan. Be sure to have a notched side facing toward you when you put the Pan into the oven chamber. Place the Baking Pan into the unit in a left diagonal position as illustrated. Using both hands, rotate the Pan in a clockwise

UNLOCK LOCK

TOP VIEW UNLOCKED

UNLOCK LOCK

TOP VIEW LOCKED

direction until the notch on the Pan lines up with the lock arrow on the back wall of the oven chamber. Fold the handle down and click into place.

How To Use Your Breadmaker

5 Close the lid and plug into an outlet (120 volt). Two ARROWS will come up in the display window indicating BASIC BREAD TYPE with a REGULAR crust and 12:00 AM will flash 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 Regular Crust, simply press the START/RESET Button. However, you can choose a different setting for your

Dough/Trate 100% Regular Pack 3:50" BLACK & DECKER* All-In-One Pro™ Automatic Breadmaker MAKE 270% Back Bread Equal Radial Insert Bread Whole Span BREAK CORN CREAST COLOR BLOCK TIMES START RESET by pressing the READ TYPE button be pad. Each time press BREAD TYPE, the in the display window will point

recipe by pressing the BREAD TYPE button on the pad. Each time you press BREAD TYPE, 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

3.50 ° Rapid Bake, or Sweet setting, choose a color by pressing the T COLOR button until the in the window lines up with either

Basic, Rapid Bake, or Sweet Bread setting, choose a crust color by pressing the CRUST COLOR button until the arrow in the window lines up with either "Regular" or "Dark."

7 Press the START/RESET Button once until it beeps and the red "on" indicator light comes on. The flashing 12:00 AM will be replaced by, for example, 3:50, if you chose a recipe for the Basic Bread setting (regardless of whether you chose "Regular" or

3:50 BLACKS. DECKER® All-In-One Pro™ Automatic Breaker trust). It will count down the ing time in one-minute intervals 6 ots.) until the bread is done. When the START STOP

"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 AM 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 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 DOUGH/PASTA setting since baking is not involved in this program. 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 or during the Super Rapid Bake setting) 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 turn the Pan to the left until the notch in the pan lines up with the unlock arrow on the back wall of the oven chamber. 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

UNLOCK

How To Use Your Breadmaker

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

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utensils to remove bread as they may scratch the non-stick coating. If you have

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difficulty removing bread from the Baking Pan, slide a flat rubber or plastic spatula 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 plastic 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, 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 I 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
Whole Grain	37-42 minutes into program	3:28-3:33
Dough	40-45 minutes into program	1:15-1:20

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/pasta. 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. 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 AM, first press the CLOCK button. While the "12" is flashing, the hour can be set by immediately pressing the "Up" and "Down" arrows to change the time in 1 hour intervals. Make sure the "AM" or "PM" 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 AM for example, press and hold the TIMER button until TIMER appears on the display, and the "12" of 12:00 AM flashes as it

How To Use Your Breadmaker

did when setting the clock above. While the "12" is flashing, press the "Up" or "Down" arrows to change the "12" to "8", checking to make sure "AM" 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. 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. To check the completion time while the red light is on, press the TIMER button once.

6 When the actual breadmaking operation begins, the green "timer" light will go out, the red "on" 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

Using the Opti-Rise Function

Use Opti-Rise Function with larger 2 lb. (900 g) bread recipes only. This function cannot be used with the Dough/ Pasta or Super Rapid Bake settings. The recipes in this book were created to give optimum results with this breadmaker model. However occasionally, due perhaps to old ingredients or inaccurate measurements, your 2 lb. (900 g) loaf may not rise as high as it should. In addition to making adjustments to the recipe as indicated on page 13, using the Opti-Rise Function may help to provide better results.

Five minutes before the bake cycle begins, 12 beeps will sound and the 1st Opti-Rise light will flash, signalling you to check on the height of the dough. If the dough is covering the top of the rear bread pan indent, DO NOT use the Opti-Rise Function. This will prevent the bread from baking into the breadmaker lid, as during the bake cycle the dough can “bloom” an additional 2 inches in height.

If the dough is not covering the top of the rear pan indent (see diagram below), press the Opti-Rise button. This will add 10 minutes of rise time to the countdown clock, and the 1st Opti-Rise light will stay lit.

After this 10 minutes of additional rise time, and just 2 minutes before the bake cycle begins, once again you will be signalled to check the dough height. If the dough is still not covering the top of the rear pan indent, another 10 minutes of rise time can be added by pressing the Opti-Rise button again. Only the 2nd Opti-Rise light will be lit now indicating the second additional rise period has begun. If the second Opti-Rise period is not chosen, the baking cycle will begin automatically.

To cancel the remaining rise time during either Opti-Rise period, simply press and hold the Opti-Rise button until a beep sounds. The bake cycle will then begin automatically.

TOP OF REAR BREAD PAN INDENT

Troubleshooting

Specific questions about the breadmaker functions and problems with ingredients or recipes are addressed in the "Need Help?" section beginning on pg. 39.

- 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 various baked goods including sliced bread slices and a whole loaf of bread (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.

POSSIBLE SOLUTIONS\RESULTS

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. For sandwich slices, place the loaf on its side and slice across.

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.

CAUTION: DO NOT clean window with a commercial glass cleaner!

Illustration of a microwave oven with lid open, showing internal components (no text or symbols)

When reinstalling the lid, be sure the slots on the lid are fully inserted into the posts on the hinge of the Breadmaker. This will prevent damage when closing the lid. If you feel resistance when you try to close the lid, stop immediately and reposition it. The lid should close easily without any force being applied.

Baking Pan and Mixing Paddle

Both the Baking Pan and Mixing Paddle have a non-stick coated surface. Do not use any harsh cleaners or utensils on these parts as scratching may occur. Over time, the non-stick surface may change in color due to moisture and steam. This is normal and has no effect on its use or quality.

Remove the Baking Pan and Mixing Paddle from the oven chamber before cleaning. Wipe the outside of the Baking Pan with a damp cloth. Be careful not to damage the rubber seal under the shaft. NEVER TOTALLY IMMERSE THE BAKING PAN in water. You can hand wash the inside of the Baking Pan with soapy water. The Mixing Paddle should be removed from the shaft and the depressed area under the Paddle cleaned. If the Mixing Paddle is hard to remove from the Baking Pan after baking, fill the Pan with hot water and let soak for 30 minutes to an hour. Next, pour out the water, turn the Pan over and wiggle the Paddle loose while holding the winged coupling on the bottom of the Pan. Using a toothpick or soft kitchen brush clean out any dough left in the hole of the Paddle.

CAUTION: None of the breadmaker parts are dishwasher-safe. DO NOT place the Baking Pan, Removable Lid, or Mixing Paddle in the dishwasher.

Storing The Unit

Be sure to dry all parts before storing and wipe any moisture from the Viewing Window. To prevent loss, you may want to store the Mixing Paddle on the shaft. Close the Lid and do not store anything on top of the Lid.

Care & Cleaning

Easy-Lift Grips

If you are storing the unit in a cabinet or closet, use the handy built in grips at the bottom of the unit to help you lift the breadmaker easily.

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.

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

6 Armstrong Road

Shelton, Connecticut 06484

1-800-231-9786

Listed by Underwriters Laboratories, Inc. and Canadian Standards Association

Copyright ©1995-2000 Applica Consumer

Products, Inc.

Pub No. 168633-44-RV02

Printed in People's Republic of China

BLACK & DECKER® Bread Recipes

For Black & Decker Breadmaker
Model B1650

Bread & Dough Ingredients

Many 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 tall, 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 Canadian 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. Be sure to consult the recipes for tips on successful whole wheat breads. 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. 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. Some recipes call for juice to be added as a flavor enhancer.

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 Bread Machine yeast. If you prefer to use Traditional Dry yeast, Rapid Rise yeast or Quick Rise yeast, you will have to increase yeast amount by 1/4 teaspoon in your recipe; for example - if your recipe called for 1 teaspoon of yeast, increase the amount to 1-1/4 teaspoon. 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 a cut loaf of bread on a cutting board with a knife resting beside it (no text or symbols visible)

Recipe Index

The Basics

Basic White (2.0 lb/900 g) 21

Basic White (1.5 lb/700 g) 35

100% Whole Wheat (2.0 lb/900 g) 21

100% Whole Wheat (1.5 lb/700 g) 35

Dinner Rolls (dough recipe) (2.0 lb/900 g) 21

Classic French (dough recipe) (2.0 lb/900 g) 22

Caraway Rye (2.0 lb/900 g) 22

Super Rapid Bake Breads (70 minutes)

Super Rapid Basic White 23

Super Rapid Lemon Poppy Seed 23

Super Rapid Cornbread 24

Super Rapid Cheese 'N Onion 24

Super Rapid Italian Herb 24

Super Rapid Cinnamon Raisin 23

Sandwich Pleasers For The Brown Bag Club

Lemon Poppy Seed (2.0 lb) 25

Seven Grain (2.0 lb) 25

Seven Grain (1.5 lb) 36

Pumpernickel (2.0 lb) 25

Cracked Wheat (2.0 lb) 26

Buttermilk Wheat (2.0 lb) 26

Chunky Nut (2.0 lb) 26

Apple Cinnamon Granola (2.0 lb) 27

Cornbread (2.0 lb) 27

Oatmeal Nut (2.0 lb) 27

Dinner Favorites

Italian Herb (2.0 lb) 28

Italian Herb (1.5 lb) 36

Bacon-Chive Potato (2.0 lb) 28

Cheese 'N Onion (2.0 lb) 28

Pesto (2.0 lb) 28

Cottage Cheese Dill (2.0 lb) 29

Pizza Dough (dough recipe) (2.0 lb) 29

Pizza Dough (dough recipe) (1.5 lb) 36

Sun-Dried Tomato & Rosemary (2.0 lb) 29

Treats For Every Age

Cinnamon Raisin (2.0 lb) 30

Cinnamon Raisin (1.5 lb) 36

Maple Raisin (2.0 lb) 30

Baked Pretzels (dough recipe) (2.0 lb) 30

Cherry Cheese Coffeecake (dough recipe) (2.0 lb) 31

Upside-Down Pecan Buns (2.0 lb) 31

Recipe Index

International Favorites

Raspberry Braid (dough recipe) (2.0 lb/900 g) 32

Hot Cross Buns (dough recipe) (2.0 lb/900 g) 32

Swedish Tea Ring (dough recipe) (2.0 lb/900 g) 33

Jewish Challah (dough recipe) (2.0 lb/900 g) 33

Russian Kulich (2.0 lb/900 g) 33

Russian Kulich (1.5 lb/700 g) 37

Pasta Recipes

Basic Pasta Dough (dough recipe) (2.0 lb/900 g) 34

Basic Pasta Dough (dough recipe) (1.5 lb/700 g) 37

Spinach Pasta Dough (dough recipe) (2.0 lb/900 g) 34

Four glass jars containing various types of granular and powdered substances, arranged in a row (no text or symbols visible)

The Basics

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

BASIC WHITE

American Canadian
1-1/2 cups water 1-1/2 cups
2 tbsp. powdered milk 2 tbsp.
2 tbsp. shortening 2 tbsp.
1 tbsp. sugar	1 tbsp.
1-1/2 tsp.	salt 1-1/2 tsp.
4-1/4 cups	white flour*	4 cups
1-1/4 tsp.	yeast	1-1/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select: Basic Bread Setting.

4. Select "Regular" or "Dark" crust.

5. Press Start - There will be a 15-minute preheat delay before mixing begins.

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

Time: 3:50 hrs

100% WHOLE WHEAT

American Canadian
1-1/2 cups water 1-1/2 cups
2 tbsp. powdered milk 2 tbsp.
2 tbsp. shortening 2 tbsp.
2 tbsp.	honey	2 tbsp.
2 tbsp.	molasses	2 tbsp.
1-1/2 tsp.	salt 1-1/2 tsp.
3-1/3 cups	whole wheat flour	3-1/2 cups
1-1/2 tsp.	yeast	1-1/2 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select: Whole Grain Setting.

4. Crust setting is pre-selected.

5. Press Start - There will be a 25-minute preheat delay before mixing begins.

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

Time: 4:10 hrs

▲Helpful Tip

U.S. whole wheat flour results in a shorter, denser loaf than Canadian whole wheat flours. You can substitute one cup of white flour for one cup of whole wheat for a lighter, yet delicious wheat taste!

DINNER ROLLS

American Canadian Dough Recipe
1-2/3 cups water 1-2/3 cups
2 tbsp. powdered milk 2 tbsp.
2 tbsp. shortening 2 tbsp.
2 tbsp. sugar	2 tbsp.
2 tsp.	salt 2 tsp.
4-1/3 cups	white flour*	4-1/3 cups
1-1/2 tsp.	yeast	1-1/2 tsp.

	GLAZE:
1	egg, beaten	1
1 tbsp.	water 1 tbsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select : Dough/Pasta Setting.

4. Press Start - There will be a 25-minute preheat delay before mixing begins.

5. When cycle is complete remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into 12 - 18 pieces. Shape each piece into a smooth ball. Place balls, almost touching in two greased 8-inch (20 cm) square cake pans; cover and let rise for 30 minutes or until almost double in volume. Brush with glaze. Bake in 350°F (177°C) oven for 20-25 minutes or until golden brown and bottom sounds hollow when tapped. Remove from pans and let cool on wire racks.

▲ Helpful Tip

This recipe can be formed into cloverleaf, crescents, parker-house or bread sticks.

Close-up of four round, textured, porous objects resembling fruits or candies (no text or symbols visible)

The Basics

CLASSIC FRENCH

American Canadian — Dough Recipe —
1-1/4 cups water 1-1/4 cups
2 tsp.	sugar	2 tsp.
1 tsp.	salt 1 tsp.
3-1/2 cups	white flour *	3-1/3 cups
1-1/2 tsp.	yeast	1-1/2 tsp.

GLAZE:
1 tbsp. cornmeal (optional)		1 tbsp.
1 tbsp.	oil	1 tbsp.
1	egg white, beaten	1
1 tbsp.	water 1 tbsp.

1. Measure first 5 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Dough/Pasta Setting.
4. Press Start - There will be a 25-minute preheat delay before mixing begins.
5. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.
6. Divide dough in half and roll each half into a 10" x 8" inch (25 cm x 20 cm) rectangle. Beginning at long end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth.
7. Place each loaf, seam side down, on a greased baking sheet sprinkled with cornmeal (optional). Lightly brush each loaf with oil. Cover and let rise in warm, draft-free place until double in size, 20 to 30 minutes. With a sharp knife make 3 or 4 diagonal cuts about 1/4 inch (.64 cm) deep across the top of each loaf. Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of each loaf. Bake at 350°F (177°C) for 20 minutes. Brush again with remaining egg white mixture.
8. Bake 5 to 10 minutes more or until done. Bread should sound hollow when tapped. (For even browning when baking two loaves, switch positions of sheets halfway through baking.) Remove the breads from the sheets; cool on a wire rack. Yield: Makes 2 loaves.

CARAWAY RYE

American Canadian
1-1/2 cups water 1-1/2 cups
2 tbsp. powdered milk 2 tbsp.
2 tbsp. shortening 2 tbsp.
2 tbsp. brown sugar 2 tbsp.
2 tbsp. molasses	2 tbsp.
1-1/2 tsp.	salt 1-1/2 tsp.
3/4 cup	whole wheat flour	1 cup
2-1/3 cups	white flour*	2-1/4 cups
1 cup	rye flour	1 cup
1 tbsp.	caraway seeds	1 tbsp.
1-1/2 tsp.	yeast	1-1/2 tsp.

1. Select: Whole Grain Setting.
2. Crust setting is pre-selected.
3. Press Start - There will be a 25-minute preheat delay before mixing begins.
4. Using oven mitts, remove bread when completion beeps sound.

5. Cool on a wire rack before slicing.

6. Measure ingredients in the order listed into Baking Pan.

7. Insert Baking Pan into oven chamber, twist to secure. Close lid.

Time: 4:10 hrs

Helpful Tip

This crusty french bread, with its chewy texture makes a delicious garlic bread. Just slice lengthwise, top with garlic butter & broil.

draft-free place until double in size, a knife make 3 or 4 diagonal cuts cross the top of each loaf. Lightly beat ter; brush some of egg white mixture 50°F (177°C) for 20 minutes. gg white mixture. until done. Bread should sound on browning when baking two its halfway through baking.) eets; cool on a wire rack.

Super Rapid Bake Breads

All the breads in this section will take only 1 hour & 10 minutes to complete. For rapid bread recipes, ingredient amounts are the same for Canada and the U.S.

SUPER RAPID BASIC WHITE

1-2/3 cups water

3 tbsp. powdered milk

3 tbsp. shortening

3 tbsp. sugar

1/2 tsp. salt

4-1/4 cups white flour*

4 tsp. yeast

1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Rapid Bake Setting.
4. Select "Regular" or "Dark" crust.
5. Press Start - Mixing begins immediately.
6. Using oven mitts, remove bread when completion beeps sound.
7. Cool on a wire rack before slicing.

SUPER RAPID CINNAMÓN RAISIN

1-2/3 cups water
3 tbsp. powdered milk
3 tbsp. shortening
3 tbsp. sugar
1/2 tsp. salt
4-1/4 cups white flour*
1-1/2 tsp. cinnamon
1/2 cup raisins
4 tsp. yeast

1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Rapid Bake Setting.
4. Select "Regular" or "Dark" crust.
5. Press Start - Mixing begins immediately.
6. Using oven mitts, remove bread when completion beeps sound.
7. Cool on a wire rack before slicing.

SUPER RAPID LEMON POPPY SEED

1-1/4 cups lukewarm water
1-1/2 tsp. lemon juice, freshly squeezed
2 tbsp. powdered milk
1/2 tsp. salt
2 tbsp. sugar
2 tbsp. shortening
3 cups white flour*
1/2 tsp. nutmeg
2 tsp. lemon rind, freshly grated
2 tbsp. poppy seeds
4 tsp. yeast

1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Rapid Bake Setting.
4. Select "Regular" or "Dark" crust.
5. Press Start - Mixing begins immediately.
6. Using oven mitts, remove bread when completion beeps sound.
7. Cool on a wire rack before slicing.

Helpful Tip

Rapid Bake loaves use 3 to 4 times more yeast than other bread types in order to have bread rise in such a short time period.

into Baking Pan. vist to secure. Close lid. : completion

Super Rapid Bake Breads

SUPER RAPID CORNBREAD

1-2/3 cups water

3 tbsp. powdered milk

3 tbsp. shortening

2 tbsp. honey

1/2 tsp. salt

3-3/4 cups white flour*

1/2 cup cornmeal

4 tsp. yeast

1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Rapid Bake Setting.
4. Select "Regular" or "Dark" crust.
5. Press Start - Mixing begins immediately.
6. Using oven mitts, remove bread when completion beeps sound.
7. Cool on a wire rack before slicing.

SUPER RAPID CHEESE 'N ONION

1-2/3 cups water
3 tbsp. powdered milk
3 tbsp. sugar
1/2 tsp. salt
4-1/4 cups white flour*
2 tbsp. dried onion flakes
1/3 cup shredded old cheddar cheese
4 tsp. yeast

1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Rapid Bake Setting.
4. Select "Regular" or "Dark" crust.
5. Press Start - Mixing begins immediately.
6. Using oven mitts, remove bread when completion beeps sound.
7. Cool on a wire rack before slicing.

SUPER RAPID ITALIAN HERB

1-2/3 cups water
3 tbsp. powdered milk
3 tbsp. shortening
3 tbsp. sugar
1/2 tsp. salt
4-1/4 cups white flour*
1-1/2 tsp. dried marjoram
1-1/2 tsp. dried basil
1-1/2 tsp. dried thyme
4 tsp. yeast

1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Rapid Bake Setting.
4. Select "Regular" or "Dark" crust.
5. Press Start - Mixing begins immediately.
6. Using oven mitts, remove bread when completion beeps sound.
7. Cool on a wire rack before slicing.

Black-and-white photo of a bowl of white granular substance with a spoon, next to a textured rock and a small rectangular block (no text or symbols visible)

Sandwich Pleasers For The Brown Bag Club

This selection of recipes will have you looking forward to noon!

LEMON POPPY SEED

American Canadian
1-1/3 cups water	1-1/3 cups
3 tbsp. powdered milk	3 tbsp.
2 tbsp. shortening	2 tbsp.
2 tbsp.	sugar	2 tbsp.
1-1/2 tsp.	salt	1-1/2 tsp.
1 tsp.	lemon juice	1 tsp.
4-1/4 cups	white flour *	4 cups
1/2 tsp.	nutmeg 1/2 tsp.
1-1/2 tsp.	grated lemon rind	1-1/2 tsp.
2 tbsp.	poppy seeds	2 tbsp.
1-1/4 tsp.	yeast	1-1/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select: Basic Bread Setting.

4. Select "Regular" or "Dark" crust.

5. Press Start - There will be a 15-minute preheat delay before mixing begins.

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

Time: 3:50 hrs

SEVEN GRAIN

American Canadian
1-2/3 cups water 1-2/3 cups
3 tbsp. powdered milk 3 tbsp.
2 tbsp. shortening 2 tbsp.
2 tbsp. honey 2 tbsp.
2 tsp.	salt 2 tsp.
1 cup	whole wheat flour	1-1/4 cups
2-1/2 cups	white flour*	2-1/2 cups
3/4 cup	seven grain cereal	3/4 cup
1-1/4 tsp.	yeast	1-1/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select: Whole Grain Setting.

4. Crust setting is pre-selected.

5. Press Start - There will be a 25-minute preheat delay before mixing begins.

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

Time: 4:10 hrs

▲Helpful Tip

You will find that 5 grain or multi grains work well in this recipe. These are available in many grocery stores. In some areas of both countries, you will find an excellent selection at bulk or health food stores. Make sure you choose the unsweetened grain.

PUMPERNICKEL

American Canadian
1-2/3 cups water 1-1/2 cups
3 tbsp. powdered milk 3 tbsp.
2 tbsp. shortening 2 tbsp.
2 tbsp. honey 2 tbsp.
2 tbsp.	molasses	2 tbsp.
1-3/4 tsp.	salt 1-3/4 tsp.
1 cup	whole wheat flour	1 cup
2-2/3 cups	white flour *	2-1/3 cups
2/3 cup	rye flour	2/3 cup
2 tbsp.	cocoa 2 tbsp.
2 tsp.	instant coffee granules	2 tsp.
1-1/4 tsp.	yeast	1-1/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select: Whole Grain Setting.

4. Crust setting is pre-selected.

5. Press Start - There will be a 25-minute preheat delay before mixing begins.

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

Time: 4:10 hrs

Black-and-white photo of a whole bread roll with sesame seeds, next to a cut of onion and a white cheese block (no text or symbols visible)

Sandwich Pleasers For The Brown Bag Club

CRACKED WHEAT

American Canadian
1-1/2 cups water 1-1/2 cups
2 tbsp. powdered milk 2 tbsp.
2 tbsp. shortening 2 tbsp.
2 tbsp. honey 2 tbsp.
1-1/2 tsp.	salt	1-1/2 tsp.
1 cup	whole wheat flour	1-1/4 cups
2-1/4 cups	white flour *	2 cups
3/4 cup	cracked wheat	3/4 cup
1-1/4 tsp.	yeast	1-1/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select: Whole Grain Setting.

4. Crust setting is pre-selected.

5. Press Start - There will be a 25-minute preheat delay before mixing begins.

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

Time: 4:10 hrs

▲Helpful Tip

The crunchy texture & slightly nutty flavor of this bread makes it a treat with luncheon meats. Look for Bulgar or cracked wheat in large grocery stores, bulk & health food stores.

BUTTERMILK WHEAT

American Canadian
1-1/2 cups	buttermilk	1-1/2 cups
2 tbsp. shortening	2 tbsp.
3 tbsp.	sugar 3 tbsp.
1-1/2 tsp.	salt 1-1/2 tsp.
1 cup	whole wheat flour	3/4 cup
3 cups	white flour *	3 cups
1-1/2 tsp.	yeast	1-1/2 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select: Whole Grain Setting.

4. Crust setting is pre-selected.

5. Press Start - There will be a 25-minute preheat delay before mixing begins.

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

Time: 4:10 hrs

CHUNKY NUT

American Canadian
1-1/3 cups water 1-1/3 cups
2 tbsp. powdered milk	2 tbsp.
2 tbsp.	olive oil	2 tbsp.
3 tbsp. honey	3 tbsp.
1-1/2 tsp.	salt 1-1/2 tsp.
3-3/4 cups	white flour*	3-1/2 cups
1-1/2 tsp.	yeast	1-1/2 tsp.

1/3 cup	ADD INGREDIENTS: sunflower seeds, raw, unsalted, shells removed	1/3 cup
1/3 cup	walnuts, chopped	1/3 cup

1. Measure first 7 ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select: Whole Grain Setting.

4. Crust setting is pre-selected.

5. Press Start - There will be a 25-minute preheat delay before mixing begins.

6. Add sunflower seeds & walnuts when "Add Ingredient" signal beeps.

7. Using oven mitts, remove bread when completion beeps sound.

8. Cool on a wire rack before slicing. Time: 4:10 hrs

Helpful Tip

Omit salt when using salted sunflower seeds. Rinse roasted sunflower seeds in hot water to remove oil and dry well.

Black-and-white photo of a sliced bread next to bananas and olive oil, with no visible text or symbols.

Sandwich Pleasers For The Brown Bag Club

APPLE CINNAMON GRANOLA

American Canadian
1 cup apple juice,unsweetened 1 cup
2/3 cup applesauce,unsweetened 2/3 cup
2 tbsp. shortening 2 tbsp.
2 tbsp. honey 2 tbsp.
1 tsp.	salt 1 tsp.
1-1/2 cups	whole wheat flour	1-1/2 cups
2-1/4 cups	white flour *	2 cups
1/2 cup	granola	1/2 cup
1 tsp.	cinnamon	1 tsp.
1-1/2 tsp.	yeast	1-1/2 tsp.

1/4 cup

ADD INGREDIENTS:raisins

1/4 cup

1. Measure first 10 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Sweet Setting.
4. Select "Regular" or "Dark" crust.
5. Press Start - There will be a 15-minute preheat delay before mixing begins.
6. Add raisins when "Add Ingredient" signal beeps.
7. Using oven mitts, remove bread when completion beeps sound.
8. Cool on a wire rack before slicing.

▲Helpful Tip

Try different flavors of granola for a variety of tastes.

CORNBREAD

American Canadian
1-1/3 cups	1 egg+water to =	1-1/2 cups
2 tbsp.	powdered milk 2 tbsp.
2 tbsp. shortening 2 tbsp.
1 tbsp. honey 1 tbsp.
1-1/2 tsp.	salt 1-1/2 tsp.
3-1/2 cups	white flour *	3-1/2 cups
1/2 cup	cornmeal	1/2 cup
1-1/4 tsp.	yeast	1-1/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Basic Bread Setting.
4. Select "Regular" or "Dark" crust.
5. Press Start - There will be a 15-minute preheat delay before mixing begins.
6. Using oven mitts, remove bread when completion beeps sound.
7. Cool on a wire rack before slicing.

* In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour.

OATMEAL NUT

American Canadian
1-1/2 cups	water	1-1/2 cups
2 tbsp.	powdered milk	2 tbsp.
2 tbsp. shortening	2 tbsp.
2 tbsp.	molasses	2 tbsp.
2 tbsp. honey	2 tbsp.
1-1/2 tsp.	salt	1-1/2 tsp.
2 cups	whole wheat flour	2-1/4 cups
1-1/2 cups	white flour*	1-1/4 cups
1/2 cup	oatmeal, quick cooking	3/4 cup
1-1/2 tsp.	yeast	1-1/2 tsp.

1/3 cup

ADD INGREDIENTS: walnuts, chopped

1/3 cup

1. Measure first 10 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Whole Grain Setting.
4. Crust setting is pre-selected.
5. Press Start - There will be a 25-minute preheat delay before mixing begins.
6. Add walnuts when "Add Ingredient" signal beeps.
7. Using oven mitts, remove bread when completion beeps sound.
8. Cool on a wire rack before slicing.
   Time: 4:10 hrs

▲Helpful Tip

Small flake rolled oats gives a traditional oatmeal bread texture. Do not use "instant cooking" oatmeal.

Black-and-white photo of sliced corn on a plate, no text or symbols visible

Dinner Favorites

These selections will add zest to any casserole or entrée.

ITALIAN HERB

American Canadian
1-1/2 cups water 1-1/3 cups
3 tbsp. powdered milk 3 tbsp.
2 tbsp. shortening	2 tbsp.
2 tbsp. sugar 2 tbsp.
1-1/2 tsp. salt 1-1/2 tsp.
4 cups white flour*	4 cups
1-1/2 tsp.	dried marjoram	1-1/2 tsp.
1-1/2 tsp.	dried basil	1-1/2 tsp.
1-1/2 tsp.	dried thyme	1-1/2 tsp.
1-1/4 tsp.	yeast	1-1/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select: Basic Bread Setting.

4. Select "Regular" or "Dark" crust.

5. Press Start - There will be a 15-minute preheat delay before mixing begins.

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing. Time:3:50 hrs

▲Helpful Tip

Delicious with spaghetti or lasagna. Vary the herbs to suit your entrée.

BACON-CHIVE POTATO

American Canadian
2/3 cup	instant potato flakes	2/3 cup
1-1/3 cups water 1-1/3 cups
2 tbsp.	oil	2 tbsp.
2 tbsp. sugar 2 tbsp.
1/2 cup	cooked bacon, finely chopped (about 5 slices)	1/2 cup
2 tbsp.	freeze dried chives**	2 tbsp.
1 tsp.	salt 1 tsp.
4-1/4 cups	white flour*	4 cups
1-1/4 tsp.	yeast	1-1/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select: Basic Bread Setting.

4. Select "Regular" or "Dark" crust.

5. Press Start - There will be a 15-minute preheat delay before mixing begins.

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing. Time:3:50 hrs

** Or use 1/3 cup snipped fresh chives.

CHEESE 'N ONION

American Canadian
1-1/3 cups water 1-1/3 cups
3 tbsp. powdered milk 3 tbsp.
2 tbsp. sugar 2 tbsp.
1-1/2 tsp. salt 1-1/2 tsp.
4 cups white flour*	3-3/4 cups
2 tbsp.	dried onion flakes	2 tbsp.
1/3 cup	shredded old cheddar cheese	1/3 cup
1-1/4 tsp.	yeast	1-1/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select: Sweet Bread Setting.

4. Select "Regular" or "Dark" crust.

5. Press Start - There will be a 15-minute preheat delay before mixing begins.

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing. Time:3:50 hrs

▲Helpful Tip

1/4 cup chopped fresh onion can be substituted for the dried onion flakes for a milder onion flavour. Purchase 1-1/2 oz or 35 g of a good quality, sharp flavoured Old Cheddar Cheese for a strong cheese flavour. Dough Variation: Prepare this recipe using the dough/pasta setting Form into 6 hamburger buns following the instructions under the Dinner Rolls recipe, & enjoy at your barbecue.

PESTO

American Canadian
1-1/4 cups water 1-1/4 cups
3 tbsp.	olive oil	3 tbsp.
1/3 cup	finely chopped fresh parsley	1/3 cup
1/3 cup	grated Parmesan cheese	1/3 cup
1 tbsp.	dried basil leaves,crushed	1 tbsp.
1 tbsp. sugar 1 tbsp.
2 clove garlic, minced	2
1-1/4 tsp. salt 1-1/4 tsp.
4 cups white flour*	3-3/4 cups
1-1/4 tsp.	yeast	1-1/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select:Basic Bread Setting.

4. Select "Regular" or "Dark" crust.

5. Press Start - There will be a 15-minute preheat delay before mixing begins.

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing. Time:3:50 hrs

Dinner Favorites

COTTAGE CHEESE DILL

American Canadian
3/4 cup	water	3/4 cup
3/4 cup	cottage cheese	3/4 cup
2 tbsp.	shortening 2 tbsp.
2 tbsp. sugar 2 tbsp.
1-1/2 tsp.	salt 1-1/2 tsp.
4 cups white flour*	3-2/3 cups
2 tbsp.	dried onion flakes	2 tbsp.
1 tsp.	dill seeds	1 tsp.
1-1/4 tsp.	yeast	1-1/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select: Basic Bread Setting.

4. Select "Regular" or "Dark" crust.

5. Press Start - There will be a 15-minute preheat delay before mixing begins.

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

Time:3:50 hrs

PIZZA DOUGH

American Canadian
1 cup	1 cup	Dough Recipe
1 tbsp. shortening 1 tbsp.
1 tbsp. sugar 1 tbsp.
1 tsp. salt 1 tsp.
3 cups white flour*	2-3/4 cups
1-1/4 tsp.	yeast	1-1/4 tsp.

OPTIONAL INGREDIENT:

2 tbsp.

cornmeal

2 tbsp.

1. Measure first 6 ingredients in order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select:Dough/Pasta Setting.
4. Press Start - There will be a 25-minute preheat delay before mixing begins.
5. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.
6. Grease pans (two 12-inch/30 cm, one 14-inch/35 cm or one 15x10-inch/38x25 cm) and sprinkle with cornmeal (optional). Roll out dough and place on pan or pat in pan.
7. Top each pizza with sauce, meat, vegetables and cheese. Bake at 425°F (218°C) for 15 to 25 minutes or until done. Pizza is done when edges of crust are golden and cheese is bubbly. Yield: Makes 1 large or 2 medium pizzas.

SUN-DRIED TOMATO & ROSEMARY

American Canadian
1-1/4 cups	water	1-1/4 cups
1/4 cup	unsalted dried tomatoes,snipped(do not use oil pack)	1/4 cup
2 tbsp.	shortening	2 tbsp.
2 tbsp. sugar 2 tbsp.
1 tsp. salt 1 tsp.
3-3/4 cups	white flour*	3-2/3 cups
1 tsp.	rosemary,crushed	1 tsp.
1/2 tsp.	paprika	1/2 tsp.
1-1/4 tsp.	yeast	1-1/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select: Basic Bread Setting.

4. Select "Regular" or "Dark" crust.

5. Press Start - There will be a 15-minute preheat delay before mixing begins.

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing. Time:3:50 hrs

Helpful Tip

Sun-dried tomatoes vary in different areas of both countries. If they are too hard to snip, just soak in cold water, drain & dry well before using.

Basil, dill or oregano may be substituted for the rosemary for interesting flavor variations.

Helpful Tip

Water can be substituted for beer in the recipe. Add 1/2 - 1 tsp. basil or oregano to the ingredients in the Baking Pan for a spicier crust.

Close-up of a pizza with visible toppings including cheese, sautlava, and sauce (no text or symbols)

Treats For Every Age

Enjoy these recipes for a change of pace!

CINNAMON RAISIN

American Canadian
1-1/3 cups	water	1-1/3 cups
2 tbsp.	powdered milk	2 tbsp.
2 tbsp. shortening	2 tbsp.
2 tbsp. sugar 2 tbsp.
1-1/2 tsp.	salt 1-1/2 tsp.
4-1/4 cups	white flour *	4 cups
1-1/2 tsp.	cinnamon	1-1/2 tsp.
1-1/4 tsp.	yeast	1-1/4 tsp.

1/2 cup

ADD INGREDIENTS:raisins

1/2 cup

1. Measure first 8 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Sweet Bread Setting.
4. Select "Regular" or "Dark" crust.
5. Press Start - There will be a 15-minute preheat delay before mixing begins.
6. Add raisins when "Add Ingredient" signal beeps.
7. Using oven mitts, remove bread when completion beeps sound.
8. Cool on a wire rack before slicing.
   Time: 3:50 hrs

MAPLE RAISIN

American Canadian
1-1/3 cups	milk	1-1/3 cups
2 tbsp.	butter or margarine	2 tbsp.
2 tbsp.	brown sugar	2 tbsp.
2 tsp.	maple flavouring	2 tsp.
1-1/4 tsp.	salt 1-1/4 tsp.
4-1/4 cups	white flour *	4 cups
1-1/4 tsp.	yeast	1-1/4 tsp.

2/3 cup

ADD INGREDIENTS:raisins

2/3 cup

1. Measure first 7 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Sweet Bread Setting.
4. Select "Regular" or "Dark" crust.
5. Press Start - There will be a 15-minute preheat delay before mixing begins.
6. Add raisins when "Add Ingredient" signal beeps.
7. Using oven mitts, remove bread when completion beeps sound.
8. Cool on a wire rack before slicing.

Time: 3:50 hrs

BAKED PRETZELS

American Canadian Dough Recipe
1 cup beer 1 cup
1 tbsp. butter 1 tbsp.
2 tbsp. sugar 2 tbsp.
1 tsp. salt 1 tsp.
3 cups white flour *	2-3/4 cups
3/4 tsp.	yeast	3/4 tsp.

1	GLAZE: egg, lightly beaten	1
1 tbsp.	water	1 tbsp.
	coarse salt or sesame seeds

1. Measure first 6 ingredients in order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Dough/Pasta Setting.
4. Press Start - There will be a 25-minute preheat delay before mixing begins.
5. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll into a 14" x 9" (36 x 23 cm) rectangle. With sharp knife, cut into eighteen 14" x 1/2" (36 x 1.27 cm) strips. Gently pull each strip into a rope 16" (41 cm) long. To shape into 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.
6. Combine lightly beaten egg and 1 tablespoon water; brush on pretzels. Sprinkle with coarse salt or sesame seeds. Bake at

350 °F (177°C) for 18 to 20 minutes or until done. (For even browning when using two sheets, switch positions halfway through baking.) Remove from sheets; cool on wire rack. Yield: Makes 18 pretzels.

F (177°C) for 18 to 20 tes or until done. even browning when two sheets, switch ons halfway through (ng.) Remove from ; cool on wire rack. Makes 18 pretzels.

Treats For Every Age

CHERRY CHEESE COFFEECAKE

American	Dough Recipe	Canadian
1/2 cup milk	1/2 cup
1/2 cup	water	1/2 cup
2	eggs, beaten	2
1/3 cup	butter,cut in pieces	1/3 cup
1/3 cup sugar	1/3 cup
2 tsp.	grated lemon rind	2 tsp.
1 tsp.	salt	1 tsp.
1/3 cup	toasted,chopped almonds	1/3 cup
4 cups	white flour*	3-3/4 cups
1 tsp.	yeast	1 tsp.

2 (250g) pkg.	CHEESE FILLING (FOR ABOVE): cream cheese, softened	2 (250g) pkg.
1/3 cup	sugar	1/3 cup
2 tbsp.	flour	2 tbsp.
2 tbsp.	milk	2 tbsp.

	FILLING:
1 cup	Cherry Pie filling	1 cup
2 tbsp.	toasted, sliced almonds	2 tbsp.

1. Measure first 10 ingredients in order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Dough/Pasta Setting.
4. Press Start - There will be a 25-minute preheat delay before mixing begins.
5. When cycle is complete, remove dough from machine to a lightly floured surface. Divide dough into 2 equal portions. Place each portion into 2 greased 9-inch (23 cm) round cake pans. Grease top of batter and spread evenly onto bottom and sides of pans.
6. Spread half of Cheese Filling in center of batter in each pan.
7. Let rise in warm, draft-free place until doubled in size, about 30 minutes.
8. Bake at 350^ F* (177°C) for 25-30 minutes or until done. Remove from pans onto wire racks.
9. Spread evenly 1 cup cherry filling or cherry jam over each coffeecake. Decorate with extra toasted sliced almonds. Yield: 2 coffeecakes.
   Time: 3:50 hrs
   * If using dark Teflon or Pyrex pans, lower oven temperature to 325°F (163°C).

UPSIDE-DOWN PECAN BUNS

American Canadian Dough Recipe
1-1/4 cups water 1-1/4 cups
3 tbsp. skim milk powder 3 tbsp.
1 egg, beaten 1
2 tbsp. butter 2 tbsp.
1/4 cup sugar 1/4 cup
1-1/4 tsp.	salt	1-1/4 tsp.
4-1/3 cups	white flour*	4-1/4 cups
1-1/4 tsp.	yeast	1-1/4 tsp.

BROWN SUGAR-NUT SYRUP:
1/4 cup	butter 1/4 cup
2/3 cup	brown sugar, packed	2/3 cup
3 tbsp.	water 3 tbsp.
3/4 cup	pecan halves	3/4 cup

	FILLING:
3 tbsp. melted butter 3 tbsp.
2/3 cup	brown sugar, packed	2/3 cup
1 tbsp.	ground cinnamon	1 tbsp.
3/4 cup	chopped pecans	3/4 cup

1. Measure first 8 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Dough/Pasta Setting.
4. Press Start - There will be a 25-minute preheat delay before mixing begins.
5. Meanwhile, prepare syrup (recipe above). Boil together butter, water and brown sugar for 1 minute. Immediately, pour into a 9 x 13-inch (23 cm x 33 cm) pan; tilt pan to cover bottom evenly. Arrange pecans, flat side up, on syrup.
6. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough into a 12 x 18-inch (30 cm x 46 cm) rectangle. Brush with melted butter. Sprinkle evenly with a mixture of brown sugar and ground cinnamon. Sprinkle chopped pecans on top. Starting at large side, roll up jelly-roll fashion. Pinch edge to seal. Cut roll into 12 equal pieces. Place over Syrup. Cover and let rise 30 minutes or until double in volume. Remove cover.
7. Bake at 375^ F ( 191^ C) for 35 minutes. Loosen edges and invert onto serving tray.
   Yield: Makes 12 buns
   Time: 3:50 hrs

International Holiday Breads

Bake extra to give as gifts to your friends & relatives!

RASPBERRY BRAID

American Canadian Dough Recipe
1-1/4 cups milk 1-1/4 cups
1 egg, beaten 1
2 tbsp.	butter 2 tbsp.
1/4 cup sugar 1/4 cup
3/4 tsp.	salt 3/4 tsp.
3-3/4 cups	white flour *	3-2/3 cups
1-1/4 tsp.	yeast	1-1/4 tsp.

	FILLING:
1/2 cup	raspberry jam	1/2 cup
2 tbsp.	butter, melted - cooled	2 tbsp.
	TOPPING:
2 tbsp.	butter, soft	2 tbsp.
1/3 cup	white flour*	1/3 cup
2 tbsp.	brown sugar	2 tbsp.
1/4 tsp.	nutmeg	1/4 tsp.

1. Measure first 7 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Dough/Pasta Setting.
4. Press Start - There will be a 25-minute preheat delay before mixing begins.
5. When cycle is complete, remove dough from machine to a lightly floured surface. Divide dough in half. Roll each half into a 14" x 9" (36 cm x 23 cm) rectangle. Spread with 1/4 cup raspberry jam lengthwise down center third of rectangle. Make diagonal cuts from outer edges one inch (2.54 cm) apart and three inches (8 cm) long. Fold alternate strips of dough over filling. Place on greased baking sheet. Brush with melted, cooled butter. Cover & let rise 30 minutes or until double in volume. Sprinkle half of butter, sugar and flour mixture over each dough braid. Repeat with second half of dough. (See diagram below)
6. Bake at 350^ F ( 177^ C) for 30-35 minutes. Yield: Makes 2 braids.

Simple line drawing of a folded paper or sheet with diagonal hatching (no text or symbols)

Line drawing of a hand using a tool to spread food on a striped surface (no text or symbols)

HOT CROSS BUNS

American Canadian Dough Recipe
1-1/3 cups milk 1-1/3 cups
1 egg, beaten 1
1/4 cup butter 1/4 cup
1/3 cup sugar 1/3 cup
1-1/4 tsp. salt 1-1/4 tsp.
4 cups white flour * 3-3/4 cups
1-1/4 tsp.	cinnamon	1-1/4 tsp.
1/2 tsp.	ground cloves	1/2 tsp.
1/4 tsp.	nutmeg	1/4 tsp.
1-1/4 tsp.	yeast	1-1/4 tsp.

3/4 cup

ADD INGREDIENTS:raisins

3/4 cup

3/4 cup	GLAZE: icing sugar	3/4 cup
1 tbsp.	milk 1 tbsp.
1/4 tsp.	almond flavoring	1/4 tsp.

1. Measure first 10 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Dough/Pasta Setting.
4. Press Start - There will be a 25-minute preheat delay before mixing begins.
5. Add raisins when "Add Ingredient" signal beeps
6. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into 18 pieces. Shape each piece into a round, slightly flattened bun. Place 2 inches (5 cm) apart on greased baking sheets. Cover and let rise 30 minutes or until double in volume.
7. Combine 1 slightly beaten egg with 1 tablespoon of water and brush on buns. With sharp knife, make two cuts 1/4 inch (.64 cm) deep on top of each bun to form a cross. Bake at 350°F (177°C) for 15 to 18 minutes. Remove from oven and immediately drizzle cross with glaze. Yield: Makes 18 buns.

Helpful Tip

Candied pineapple & a half teaspoon of finely grated lemon peel would give the hot cross buns an interesting flavor.

International Holiday Breads

SWEDISH TEA RING

American Canadian	Dough Recipe
1-1/4 cups	milk	1-1/4 cups
1	egg, beaten	1
2 tbsp.	butter	2 tbsp.
1/4 cup	sugar 1/4 cup
3/4 tsp.	salt 3/4 tsp.
3-3/4 cups white flour*	3-2/3 cups
1-1/4 tsp.	yeast	1-1/4 tsp.

	FILLING:
2 tbsp.	butter	2 tbsp.
2 tsp.	cinnamon	2 tsp.
1/2 cup	brown sugar	1/2 cup
2/3 cup	raisins	2/3 cup

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select: Dough/Pasta Setting.

4. Press Start - There will be a 25-minute preheat delay before mixing begins.

5. When cycle is complete, remove dough from machine. Divide dough in half. Roll each half into a rectangle 14 x 9 inches (36 x 23 cm). Spread each half with the butter and sprinkle with half brown sugar, cinnamon, and raisins. Roll up, beginning at wide side. Pinch edge of dough into roll to seal well. Stretch roll to make even. With sealed edge down, shape into ring on lightly greased baking sheet. Pinch ends together. With scissors, make cuts 2/3 of the way through the ring at 1-inch (2.54 cm) intervals. Turn each section on it's side. Cover & let rise until double. Repeat with second half of dough.

6. Bake at 350^ F ( 177^ C) for 15 to 20 minutes. If desired frost with Sweet Icing and decorate with nuts and cherries. Yield: Makes 2 Tea Rings.

Sweet Icing: Combine 3/4 cup confectioner's (icing) sugar, 1 tablespoon milk and 1/4 teaspoon almond flavoring until smooth.

JEWISH CHALLAH

American Canadian Dough Recipe
1 cup water 1 cup
2 eggs, beaten 2
3 tbsp. shortening 3 tbsp.
3 tbsp. sugar 3 tbsp.
1-1/4 tsp. salt 1-1/4 tsp.
3-3/4 cups white flour* 3-2/3 cups
1 tsp.	yeast	1 tsp.
	GLAZE:
1	egg yolk	1
1 tbsp.	water 1 tbsp.

RUSSIAN KULICH

American Canadian
1 cup water 1 cup
2 eggs, beaten 2
2 tbsp.	powdered milk	2 tbsp.
2 tbsp.	butter	2 tbsp.
2 tbsp. sugar 2 tbsp.
1-1/2 tsp. salt 1-1/2 tsp.
3-2/3 cups white flour* 3-1/2 cups
1-1/4 tsp.	yeast	1-1/4 tsp.

3 tbsp.	ADD INGREDIENTS:slivered almonds	3 tbsp.
1/4 cup	raisins	1/4 cup
1/3 cup dried mixed fruit	1/3 cup

1. Measure first 8 ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select: Sweet Bread Setting.

4. Select "Regular" or "Dark" crust.

5. Press Start - There will be a 15-minute preheat delay before mixing begins.

6. Add almonds, raisins and dried mixed fruit when "Add Ingredient" signal beeps.

7. Using oven mitts, remove bread when completion beeps sound.

8. Cool on a wire rack before slicing. Time:3:50 hrs

Helpful Tip

Traditionally an Easter bread but delicious any time of the year.

1. Measure first 7 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Dough/Pasta Setting.
4. Press Start - There will be a 25-minute preheat delay before mixing begins.
5. When cycle is complete, remove dough from machine to a lightly floured surface. Divide dough into 6 equal portions. Roll with palm of hand into long smooth strips. The pieces should be thicker in the middle & gradually taper towards the ends. Braid the 6 dough strips. Place on lightly greased baking sheet. Cover & let rise 30 minutes or until double in volume.
6. Beat egg yolk with one tablespoon of water and brush over challah. Bake at 350^ F ( 177^ C) for 30-35 minutes.

Helpful Tip

Shaping this dough may take some practice, but it is well worth it.

Pasta Recipes

For the do-it-yourself Pasta Lover.

BASIC PASTA DOUGH

American Canadian

Dough Recipe

1/4 cup water 1/4 cup

1 egg, beaten 1

1 tbsp. olive oil 1 tbsp.

1. Mix water and egg with a fork.
2. Add water-egg mixture and remaining ingredients in order listed into the Baking Pan.
3. Insert Baking Pan into oven chamber, twist to secure. Close lid.
4. Select: Dough/Pasta Setting.
5. Press Start - There will be a 25-minute preheat delay before mixing begins.
6. Allow to mix until the "Add Ingredient" signal beeps (in 45-50 minutes).
7. Press Start/Reset button to STOP cycle.
8. Remove pasta dough from the Baking Pan and divide into 3 portions. Cover the 2 portions waiting to be rolled.
9. Set smooth rollers of a pasta machine as far apart as possible. Feed through one piece of dough. Fold in half both lengthwise and crosswise as required and re-roll 4-6 more times until smooth, shiny and elastic. Start to roll dough thinner by increasing number setting, until dough is 1/16"-1/8" (.16-.32 cm) or desired thickness.
10. Move handle of pasta machine to desired cutter blade and roll through onto lightly floured towel. Repeat with remaining 2 portions of pasta dough. Dry for 30 minutes. Cook, or cover and refrigerate for use within 24 hours or freeze for use within a month.
11. To cook pasta: Bring a large volume of water to a boil in a large pot. Add small amount of salt and oil to the water. Add pasta and bring back to the boil. Continue to boil 3-5 minutes or until pasta is al dente (firm, but cooked). Drain and add favorite sauce.

▲Helpful Tip

Remember, pasta dough will be ready when the "Add-Ingredient" signal beeps. That means you will have pasta dough in about 45-50 minutes. If your pasta dough is sticky, simply add a little more semolina flour or chill before shaping.

SPINACH PASTA DOUGH

American Canadian Dough Recipe
3 tbsp.	water 3 tbsp.
1 egg, beaten 1
2 tbsp.	frozen spinach, drained finely chopped	2 tbsp.

1 tbsp. olive oil 1 tbsp.

1. Mix water and egg with a fork.
2. Add water-egg mixture and remaining ingredients in order listed into the Baking Pan.
3. Insert Baking Pan into oven chamber, twist to secure. Close lid.
4. Select: Dough/Pasta Setting.
5. Press Start - There will be a 25-minute preheat delay before mixing begins.
6. Allow to mix until the "Add Ingredient" signal beeps (in 45-50 minutes).
7. Press Start/Reset button to STOP cycle.
8. Remove pasta dough from the Baking Pan and divide into 3 portions. Cover the 2 portions waiting to be rolled.
9. Set smooth rollers of a pasta machine as far apart as possible. Feed through one piece of dough. Fold in half both lengthwise and crosswise as required and re-roll 4-6 more times until smooth, shiny and elastic. Start to roll dough thinner by increasing number setting, until dough is 1/16"-1/8" (.16-.32 cm) or desired thickness.
10. Move handle of pasta machine to desired cutter blade and roll through onto lightly floured towel. Repeat with remaining 2 portions of pasta dough. Dry for 30 minutes. Cook, or cover and refrigerate for use within 24 hours or freeze for use within a month.
11. To cook pasta: Bring a large volume of water to a boil in a large pot. Add small amount of salt and oil to the water. Add pasta and bring back to the boil. Continue to boil 3-5 minutes or until pasta is al dente (firm, but cooked). Drain and add favorite sauce.

Recipes for 1.5 lb. loafs

BASIC WHITE

American Canadian

1-1/4 cups water 1-1/4 cups

1 tbsp. powdered milk 1 tbsp.

2 tbsp. shortening 2 tbsp.

1 tbsp. sugar 1 tbsp.

1 tsp. salt 1 tsp.

3-1/3 cups white flour* 3-1/4 cups

3/4 tsp. yeast 3/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Basic Bread Setting.
4. Select "Regular" or "Dark" crust.
5. Press Start - There will be a 15-minute preheat delay before mixing begins.
6. Using oven mitts, remove bread when completion beeps sound.
7. Cool on a wire rack before slicing.

Time:3:50 hrs

100% WHOLE WHEAT

American Canadian

1-1/4 cups water 1-1/4 cups

2 tbsp. powdered milk 2 tbsp.

2 tbsp. shortening 2 tbsp.

1 tbsp. honey 1 tbsp.

1 tbsp. molasses 1 tbsp.

1 tsp. salt 1 tsp.

3 cups whole wheat flour 3-1/4 cups

1-1/4 tsp. yeast 1-1/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Whole Grain Setting.
4. Crust setting is pre-selected.
5. Press Start - There will be a 25-minute preheat delay before mixing begins.
6. Using oven mitts, remove bread when completion beeps sound.
7. Cool on a wire rack before slicing.

Time:4:10 hrs

Black-and-white photo of a sliced loaf of bread on a cutting board with a knife (no text or symbols visible)

Recipes for 1.5 lb. loafs

SEVEN GRAIN

American Canadian
1-1/3 cups water 1-1/3 cups
2 tbsp. powdered milk 2 tbsp.
2 tbsp. shortening 2 tbsp.
2 tbsp. honey 2 tbsp.
1-1/2 tsp. salt 1-1/2 tsp.
1 cup whole wheat flour 1-1/4 cups
2 cups	white flour *	1-3/4 cups
1/2 cup	seven grain cereal	1/2 cup
1-1/4 tsp.	yeast	1-1/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select : Whole Grain Setting.

4. Crust setting is pre-selected.

5. Press Start - There will be a 25-minute preheat delay before mixing begins.

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing.

Time: 4:10 hrs

PIZZA DOUGH

American Canadian Dough Recipe
1 cup	beer	1 cup
1 tbsp. shortening 1 tbsp.
1 tbsp.	sugar	1 tbsp.
1 tsp.	salt 1 tsp.
2-3/4 cups	white flour*	2-2/3 cups
1-1/4 tsp.	yeast	1-1/4 tsp.

OPTIONAL INGREDIENT:
2 tbsp.	cornmeal	2 tbsp.

1. Measure first 6 ingredients in order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select: Dough/Pasta Setting.

4. Press Start - There will be a 25-minute preheat delay before mixing begins.

5. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.

6. Grease pans (two 12-inch/30 cm), one 14-inch/36 cm) or one 15 x 10-inch/38 cm x 25 cm) and sprinkle with cornmeal (optional). Roll out dough and place on pan or pat in pan.

7. Top each pizza with sauce, meat, vegetables and cheese. Bake at 425°F (218°C). for 15 to 25 minutes or until done. Pizza is done when edges of crust are golden and cheese is bubbly. Yield: Makes 1 large or 2 medium pizzas.

ITALIAN HERB

American Canadian
1-1/4 cups water 1-1/4 cups
2 tbsp. powdered milk 2 tbsp.
2 tbsp. shortening 2 tbsp.
1 tbsp.	sugar	1 tbsp.
1 tsp.	salt 1 tsp.
3-1/3 cups	white flour*	3-1/4 cups
1 tsp.	dried marjoram	1 tsp.
1 tsp.	dried basil	1 tsp.
1 tsp.	dried thyme	1 tsp.
3/4 tsp.	yeast	3/4 tsp.

1. Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select: Basic Bread Setting.

4. Select "Regular" or "Dark" crust.

5. Press Start - There will be a 15-minute preheat delay before mixing begins.

6. Using oven mitts, remove bread when completion beeps sound.

7. Cool on a wire rack before slicing. Time: 3:50 hrs

▲Helpful Tip

Delicious with spaghetti or lasagna. Vary the herbs to suit your entrée.

CINNAMON RAISIN

American Canadian
1-1/4 cups water 1-1/4 cups
1 tbsp. powdered milk 1 tbsp.
2 tbsp. shortening 2 tbsp.
2 tbsp.	sugar	2 tbsp.
1-1/4 tsp. salt 1-1/4 tsp.
3-1/3 cups	white flour*	3-1/4 cups
1 tsp.	cinnamon	1 tsp.
1 tsp.	yeast	1 tsp.

1/4 cup

ADD INGREDIENTS:raisins

1/4 cup

1. Measure first 8 ingredients in the order listed into Baking Pan.

2. Insert Baking Pan into oven chamber, twist to secure. Close lid.

3. Select: Sweet Bread Setting.

4. Select "Regular" or "Dark" crust.

5. Press Start - There will be a 15-minute preheat delay before mixing begins.

6. Add raisins when "Add Ingredient" signal beeps.

7. Using oven mitts, remove bread when completion beeps sound.

8. Cool on a wire rack before slicing. Time: 3:50 hrs

Recipes for 1.5 lb. loafs

RUSSIAN KULICH

American Canadian
3/4 cup water 3/4 cup
1 eggs, beaten 1
2 tbsp. powdered milk 2 tbsp.
2 tbsp. butter 2 tbsp.
2 tbsp. sugar 2 tbsp.
1 tsp.	salt	1 tsp.
2-1/2 cups white flour * 2-1/3 cups
1-1/4 tsp.	yeast	1-1/4 tsp.

2 tbsp.	ADD INGREDIENTS:
	slivered almonds	2 tbsp.
1/4 cup	raisins	1/4 cup
1/4 cup	dried mixed fruit	1/4 cup

1. Measure first 8 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Sweet Bread Setting.
4. Select "Regular" or "Dark" crust.
5. Press Start - There will be a 15-minute preheat delay before mixing begins.
6. Add almonds, raisins and dried mixed fruit when "Add Ingredient" signal beeps.
7. Using oven mitts, remove bread when completion beeps sound.
8. Cool on a wire rack before slicing.
   Time: 3:50 hrs

▲Helpful Tip

Traditionally an Easter bread but delicious any time of the year.

BASIC PASTA DOUGH

American Canadian Dough Recipe
1/4 cup water 1/4 cup
1	egg, beaten	1
1 tbsp.	olive oil	1 tbsp.
1/2 tsp.	salt	1/2 tsp.
1-2/3 cups	semolina/pasta flour	1-1/2 cups

1. Mix water and egg with a fork.
2. Add water-egg mixture and remaining ingredients in order listed into the Baking Pan.
3. Insert Baking Pan into oven chamber, twist to secure. Close lid.
4. Select: Dough/Pasta Setting.
5. Press Start - There will be a 25-minute preheat delay before mixing begins.
6. Allow to mix until the "Add Ingredient" signal beeps (in 45-50 minutes).
7. Press Start/Reset button to STOP cycle.
8. Remove pasta dough from the Baking Pan and divide into 3 portions. Cover the 2 portions waiting to be rolled.
9. Set smooth rollers of a pasta machine as far apart as possible. Feed through one piece of dough. Fold in half both lengthwise and crosswise as required and re-roll 4-6 more times until smooth, shiny and elastic. Start to roll dough thinner by increasing number setting, until dough is 1/16"-1/8" (.16-.32 cm) or desired thickness.
10. Move handle of pasta machine to desired cutter blade and roll through onto lightly floured towel. Repeat with remaining 2 portions of pasta dough. Dry for 30 minutes. Cook, or cover and refrigerate for use within 24 hours or freeze for use within a month.
11. To cook pasta: Bring a large volume of water to a boil in a large pot. Add small amount of salt and oil to the water. Add pasta and bring back to the boil. Continue to boil 3-5 minutes or until pasta is al dente (firm, but cooked). Drain and add favorite sauce.

▲Helpful Tip

Remember, pasta dough will be ready when the "Add-Ingredient" signal beeps. That means you will have pasta dough in about 45-50 minutes. If your pasta dough is sticky, simply add a little more semolina flour or chill before shaping.

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 beeper 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 "Keeps 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 breadmaking 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.

Questions About Ingredients/Recipes :

Q7:

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.

Q8:

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.

Q9:

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?

Q10:

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 be baked in a conventional oven.

Q11:

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

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

Q12:

How do I know when dough is ready to bake?

Dough should have doubled in size.

Q13:

How does the pasta come out of the Breadmaker?

This breadmaker includes a setting to make dough for pasta. However, once the pasta dough is completed, it must be removed and shaped just like any dough must be rolled, braided, or otherwise shaped. You may use a pasta maker or pasta shaper (there are special pans—similar to muffin tins—to shape ravioli and some other kinds of filled pasta) to shape your pasta. Pasta dough does not need to rise, therefore it can be removed from the breadmaker according to the instructions in the recipes, see page 34.

Q14:

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. A 7-8 inch (19-21 cm) height for 100% whole wheat bread and other multi-grain breads is considered normal while 8-9 inches (20-23 cm) is normal for white or other basic breads.

Q15:

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.

Q16:

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 4-2/3 cups (U.S) or 4 cups (Cdn.) 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 shortening (or butter/margarine) to use.

Q17:

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. It is very important to add ingredients in the order listed in the recipe and to measure accurately. 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.

Q18:

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

No, the breadmaker is designed to mix, knead, and bake yeast breads. It is not recommended for use with non-yeast foods, such as cakes, cookie dough or quick breads. These foods use leavening agents (baking powder, and/or baking soda) that react best with short mixing and baking. If you are looking for something to satisfy your sweet tooth, there are several recipes in this book for sweet breads.

Need Help?

Q19:

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 "Trouble Shooting Guide" on pg. 13 for correct adjustments.

Q20:

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.

Q21:

Which kind of yeast is the best to use?

Yeast specially packaged for Bread Machines, Traditional Dry Yeast, Rapid Rise, or Quick Rise Yeast, 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 Bread Machine Yeast. If you prefer to use Traditional, Quick Rise or Rapid Rise Yeast, increase the amount of yeast you use in the recipe by 1/4 teaspoon.

Q22:

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.

Q23:

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 was moving at the beginning of your cycle?

Q24:

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.

Other Questions?

Please Call Us Toll Free!

1-800-231-9786

BLACK&DECKER®

Robot-boulanger All-In-One Pro ^MC

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Table des matières

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UNLOCK LOCK

UNLOCK LOCK

VUE DU DESSUS DÉVERROUILLÉ
VUE DU DESSUS VERROUILLÉ

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ENOCHE À L'ARRIÈRE DE LA PARTIE SUPÉRIEURE DU PLAT DE CUISSON

Dépannage

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Guide de dépannage

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Prises facilitant le transport

Applica Consumer Products Inc.

6 Armstrong Road

Shelton, Connecticut 06484

1-800-231-9786

120V, 60 Hz, c.a. seulement, 600 watts

Copyright ©2000 Applica Consumer Products, Inc.

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Index des recettes

Pains de base

Blanc de base (900 g/2 lb) 21

Blanc de base (700 g/1,5 lb) 35

7 grains (900 g/2 lb) 25

7 grains (700 g/1,5 lb) 36

De seigle noir (900 g/2 lb) 25

Au blé concassé (900 g/2 lb) 26

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Pains de base

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Pains de base

BAGUETTE TRADITIONNELLE

Black-and-white photo of a bowl filled with granular food, a spoon, and a textured stone block nearby (no text or symbols visible)

Black-and-white photo of two bread rolls with sesame seeds, one cut open to show a rolled flatbread (no text or symbols visible)

PAIN AU BLÉ CONCASSÉ

PAIN CROQUANT AUX NOIX

Black-and-white photo of a sliced bread next to bananas and berries (no text or symbols)

PAIN AUX FLOCONS D'AVOINE ET AUX NOIX

PAIN AU FROMAGE ET AUX OIGNONS

Close-up of a pizza with visible toppings and sauce, no text or symbols present.

CAKE AU CAFÉ, AU FROMAGE ET AUX CERISES

Simple line drawing of a folded paper or sheet with diagonal hatching (no text or symbols)

Illustration of a hand using a tool to cut a textured surface (no text or symbols)

BRIOCHES DU CARÊME

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PÂTES DE BASE