Black & Decker B1650 - Manuel (Page 22)

* In U.S., use Bread Flour; in Canada, use either Bread Flour or
All-Purpose Flour.
The Basics
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. 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
This crusty french bread, with its chewy texture makes a deli-
cious garlic bread. Just slice lengthwise, top with garlic butter
& broil.
CLASSIC FRENCH
American Canadian
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
o F (177 o 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.
Dough Recipe
22