. . . . . . . . . . . . . . . . . . . . . . .21 Need Help? (Questions and Answers) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38 1-800 Number . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40 4 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” set

test kitchen to ensure best results in both the United States and Canada. Flours, cornmeal, and a few other ingredients vary widely between the two countries. NOTE: The term,“All-Purpose Flour”for example,is applied to two totally different types of flour depending on whether it is purchased in the U.S. or Canada. Canadian “All-Purpose Flour” will produce good to excellent results in this Breadmaker; whereas American “All-Purpose Flour” will produce poor results. Most North American national bra

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 waterallowing it to soak for 30 minutes to an hour. Next, pour out thewater, turn the Pan over and wiggle the Paddle loose while holding the winged coupling on the bottom of the Pan. Using atoothpick or soft kitchen brush clean out any dough left in thehole of the Paddle. Q3: Is there any time that I should not use the delayed start feature? Yes, when th

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. Se

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 fl

Turn dough to coat evenly. 6. Cover and let rest 30 minutes. 7. Divide dough in half, place each half on a 14 x 10-inch (36 x 25 cm) baking sheet, and roll into 8 x 9-inch (20 x 23 cm) rectangles. Desired thickness is 1/2-inch (1.27 cm). (All the dough may be rolled onto one larger baking sheet if desired or rolled into any shape desired.) 8. Brush dough with remaining olive oil (more may be used if desired). 9. Bake in preheated 425°F (218°C) oven for 20 minutes or until lightly browned. 10. Al

Crust Control Selects crust color: light, medium or dark Crust color is preset to medium. 8. Extras After you select the Course of your choice, you can then push EXTRAS to either activate or cancel dispenser function. The breadmaker is preset to NO EXTRAS. 9. Loaf Size Selects loaf size: 1 lb, 1. lb. or 2 lb. Loaf size is preset to 2 lb. 10. Pause PAUSE function can be activated only after machine has started a Course. For more details, refer to PAUSE section in this book 11. Start Press to star

Refer to KNEADING AND BAKING Course chart for appropriate time. Use a rubber spatula to gently scrape the ingredients from sides and corners of pan, and fold into wet mixture. • Full size cake mix (16-oz or larger), quick bread or muffin mix (13-oz or larger) works well using Batter Breads™ Course. As with any other liquid ingredients, the liquid should be 80.F/27.C and the eggs room temperature. Otherwise, add ingredients as listed on package instructions. 1-step angel food cake mixes may also

5. At “Add ingredient” beep, add flax and sesame seeds. 6. The complete signal will sound when bread is done. 7. Using pot holders, remove bread pan from the unit and carefully remove bread from bread pan. (Kneading paddles may remain in bread. Remove paddles when bread has cooled.) 8. Allow bread to cool on wire rack until ready to serve (at least 20 minutes). Program Setting: (French) HeRBeD GARlic FRencH BReAD, -lb. loaf 1. cups water (80 to 90°F) 3 tbsp. instant minced onion 3 tbsp. chopped

(Gluten is the protein in wheat that makes dough elastic.) Gluten is available at most health food stores. It can be used in small portions to increase volume and lighten texture. Whole wheat flour is milled from the entire wheat kernel, which contains the bran and germ. This high fiber flour is richer in nutrients than all-purpose or bread flour. Breads made with this flour are usually smaller and heavier than white loaves. Many recipes mix whole wheat flour with bread flour or vital wheat glut