Black & Decker B900SC - Manuel (Page 10)

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BREAD RECIPES...EASY AS 1-2-3
We suggest starting your bread making with this White Bread recipe. Follow steps
previously outlined in this Instruction Manual. These steps have been written to
eliminate most common errors in breadmaker baking and may be helpful for any
recipe.
WHITE BREAD
Ingredients 1.0 lb. 1½ lb. 2.0 lb.
Water (80°F/27°C) ¾ cup + 1 tbsp. 1 cup 1½ cups
Oil 1 tbsp. 2 tbsp. 2½ tbsp.
Sugar 1½ tbsp. 2 tbsp. ¼ cup
Dry milk 1 tbsp. 1½ tbsp. 2 tbsp.
Bread flour 2¼ cups 3 cups 4 cups
Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp.
Select White Course 1 1 1
Select Rapid White 2 2 2
Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.
White, Rapid White, Whole Wh eat, Rapid Whole Wheat, French, Rapid
French, Fruit & Nut, Rapid Fruit & Nut Course Method:
1. Remove bread pan from breadmaker. Attach kneading paddle onto drive shaft.
Have all ingredients ready. Make sure all ingredients, except water, are at
room temperature.
2. Measure water (80°F/27°C) and pour into bread pan.
3. Measure oil and add to bread pan.
4. Measure sugar, salt and dry milk; add to bread pan.
5. Measure bread flour and add to bread pan. The Rapid setting for White Bread
decreases time for making bread by approximately an hour. Add additional
½ tsp. of yeast when baking rapid breads.
6. After making indentation in dry ingredients, carefully measure yeast and add
to bread pan. If using delay bake timer, make absolutely sure yeast is on top
of bread flour, away from liquids.
7. Place bread pan into breadmaker. Push down on rim until it fits firmly into
place. Close lid.
8. Press MENY; choose Course 1, White Bread. Press CRUST to choose crust
color. Press LOAF to choose loaf size. If delay baking is desired, press ▲ and
▼ to add delay bake time, then press START. If no delay baking is desired,
press START to begin immediately.
9. At beep during kneading process, check dough ball (see CHECKING DOUGH
CONSISTENCY). It will be sticky to the touch. At this time, push down
any dough or flour that may be on sides of bread pan. If desired, add
additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir
ingredients. (See KNEADING AND BAKING COURSE CHART to check time
beep will sound.)
10. After ending beep sound, breadmaker will start 60-minute Keep Warm cycle.
“0:00” will appear in display window; colon will begin to flash. The operation
light will flash.
11. Press STOP and use oven mitts to carefully remove bread pan. Light will go
out when STOP is pressed.
Caution: Pan, kneading paddle and bread will be very hot. Use oven mitts!
12. Turn bread pan upside down and shake several times to release bread. Do
not use metal utensils. Remove kneading paddle and allow loaf to cool
standing upright on wire rack approximately 15 – 30 minutes before slicing.
13. Once bread has cooled (approximately 1 hour) store in an airtight container.
14. Unplug unit and allow to cool completely before cleaning. (See CARE AND
CLEANING INSTRUCTIONS.)
WHITE SOURDOUGH STARTER
Ingredients Amount
Active dry yeast 2¼ tsp.
Water (110°F/43°C) 2 cups
Bread flour 3½ cups
Sugar 1 tbsp.
In 4-qt . glass container, dissolve yeast in water (110°F/43°C); let stand 5 minutes,
then add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture
will be thick; remaining lumps will dissolve during fermentation process. Cover
loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times
a day. Starter will “rise and fall” during fermentation period and become thinner
as it stands. Sitting temperature of 80°F/27°C is best for sour flavor to develop.
When starter is developed, it is bubbly and may have yellow liquid layer on top;
stir before using. It may be used for baking or placed in the refrigerator to use later;
cover loosely.
To use starter, measure amount specified in recipe. After refrigeration,
let container of starter come to room temperature before measuring –
about 4 hours.