Black & Decker B1561 User Manual

Download

All-In-One

Automatic Breadmaker

Operating Instructions & Cookbook

Delicious Home Baked Bread Has Never Been Easier!

B1561

Questions? Please call us Toll Free!

1-800-231-9786

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

Read all instructions.

● Do not touch hot surfaces. Use handles or

oven mitts.

● To protect against a risk of electric shock, do

not immerse cord, plug, or other parts of this Breadmaker in water or other liquid, except the Mixing Paddle, which may be immersed when removed from the Baking Pan for cleaning.

● Close supervision is necessary when any

appliance is used by or near children.

● Unplug from outlet when not in use and before

cleaning. Allow to cool before cleaning, putting on, or taking off parts.

● Do not operate any appliance with a damaged

cord or plug or after the appliance malfunctions or has been dropped or damaged in any manner. If the product requires attention within the warranty period, call the toll-free number on the cover of this manual for information on examination, repair, or 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

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

Automatic Breadmaker, you can have the old-fashioned goodness of homemade bread with today’s automatic convenience. That’s because the All-In-One

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.

Important Safeguards

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Polarized Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Tamper-Resistant Screws . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Electrical Cord . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Getting To Know Your Breadmaker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Quick Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Names of Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Control Panel Settings & Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Bread Type Setting Descriptions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

How to Use Your Breadmaker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Using the “Add-Ingredient” Function . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Setting the Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Troubleshooting Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Slicing & Storing Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Care & Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

Storing the Unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Easy-Lift Grips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Service or Repair . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Full One-Year Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

COOKBOOK SECTION

Bread and Dough Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Tips for Getting the Best Results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Tips for Handling Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Need Help? (Questions and Answers) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

1-800 Number . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35

Table Of Contents

Quick Tips

● Your breadmaker makes large 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 70 minutes. This setting can only be used with recipes supplied (see pg. 21).

You cannot use the

timer

with this selection. This setting cannot handle heavier recipes such as whole grain because of its shortened rising cycle.

● Depending on the recipe you select, the

“Dough/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, Super 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 Super 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.

● 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.

Getting To Know Your Breadmaker

Names Of Parts

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. Indicator Lights

● The red “on” light indicates that the breadmak-

ing 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.

Control Panel Settings & Functions

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 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.

Bread Type Setting Descriptions

How To Use Your Breadmaker

he 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 thor

oughly 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 recipe appropriate 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 B1561) and may not produce acceptable results in other similar breadmakers.

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

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

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.

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.

Select a recipe from the

Cookbook section of this booklet. When following the recipe:

● A

lways 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.

● Yeast is always added last. Be sure that the

yeast does not touch the liquid ingredients, salt or shortening.

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

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

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.

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

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

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.”

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

“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.

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

Wa r m

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.

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.

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

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

utensils to remove bread as they may scratch the nonstick coating. If you have

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

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:

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.

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 PM one evening so that you can wake to fresh bread by 8 AM 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.

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.

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 appears on the display, and the “12” of 12:00 AM

How To Use Your Breadmaker

When to add Time Displayed Setting Ingredients after when Beeper Signals Starting Program 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

TIMER

How To Use Your Breadmaker

flashes as it 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.

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 ” 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 ” 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.

To cancel the TIMER function, press the TIMER button and the green light will go out.

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.

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 War m” function.

Troubleshooting

Specific questions about the breadmaker functions and problems with ingredients or recipes are addressed in the “Need Help?” section beginning on pg. 33.

● 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:

TIMER

ERR

TIMER

ERR

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

Troubleshooting Guide

MEASUREMENT

INGREDIENT

FLOUR

SALT

SUGAR

HONEY

WATER

MILK

YEAST

➜

Liquid

Too Hot Or

Too Cold

Low In Gluten

Content

None Was

Added

Used Fresh

(Wrong Type)

SALT

WATER

MILK

FLOUR

YEAST

Too Much

➜➜

2 Tbsp. 2 Tbsp. 2 Tbsp.

1/4 tsp. 1/4 tsp.

1/4 tsp.

1 tsp. 1 tsp.

2 Tbsp. 2 Tbsp.

2 Tbsp. 2 Tbsp. 2 Tbsp. 2 Tbsp.

1/4 tsp. 1/4 tsp.

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

✔✔✔

✔✔

✔

✔✔

See Page 17

See Page 16 See Page 16

See Page 16 See Page 16 See Page 16

See Page 16

See Pages

16 & 17

See Pages

16 & 17

See Pages

16 & 17

See Pages

16 & 17

RESULTS

POSSIBLE SOLUTIONS

➜

Increase Amount

Decrease Amount

➜

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.

➜➜➜➜➜

Not Enough

Water

Or Milk

Too Old

Too Fine

Out of Date

Code

Forgotten

➜

➜➜

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” or 1” (13-25 mm) cubes and used in favorite recipes to make croutons, bread pudding, or stuffing.

How To Use Your Breadmaker

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:

uter 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!

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.

aking Pan and Mixing P

addle

Both the Baking Pan and Mixing Paddle have a nonstick 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.

Care & Cleaning

Service Or Repair

For service, repair, or any questions regarding your appliance, call the “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 at: www.householdproductsinc.com.

Full One-Year Warranty

Applica warrants this product against any defects

that are due to faulty material or workmanship for a one-year period after the original date of consumer purchase. This warranty does not include damage to the product resulting from accident, misuse, or repairs performed by unauthorized personnel.

If the product should become defective within the

warranty period, or you have questions regarding warranty or service, call Consumer Assistance and Information toll free at: 1-800-231-9786.

This warranty gives you specific legal rights and you

may also have other rights which vary from state to state or province to province.

Answers to any questions regarding warranty or service locations may be obtained by calling or by writing:

In the U.S.A. or Canada

Consumer Assistance and Information Applica Consumer Products, Inc. 6 Armstrong Road Shelton, Connecticut 06484 1-800-231-9786

120 V, 60 Hz, AC Only, 600 watts

* is a trademark of The Black & Decker Corporation, Towson, Maryland, USA

Applica Consumer Products, Inc.

For Black & Decker Breadmakers

Model B1561

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.

Lowfat (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.

iquid

● 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

● Use only fresh ingredients.

● I

n the U.S.: Use Bread Flour; I

n 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).

● 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.

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

Tips For Handling Dough

Recipe Index

The Basics

Basic White . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

100% Whole Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Dinner Rolls (dough recipe) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Classic French (dough recipe) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Caraway Rye . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Super Rapid Bake Breads (70 minutes)

Super Rapid Basic White . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Super Rapid Cinnamon Raisin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Super Rapid Lemon Poppy Seed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Super Rapid Cornbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Super Rapid Cheese ’N Onion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Super Rapid Italian Herb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Sandwich Pleasers For The Brown Bag Club

Lemon Poppy Seed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Seven Grain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Pumpernickel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Cracked Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Buttermilk Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Chunky Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Apple Cinnamon Granola . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Cornbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Oatmeal Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Dinner Favorites

Italian Herb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Bacon-Chive Potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Cheese ’N Onion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Cottage Cheese Dill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Pizza Dough (dough recipe) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Sun-Dried Tomato & Rosemary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Treats For Every Age

Cinnamon Raisin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Maple Raisin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Baked Pretzels (dough recipe) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Cherry Cheese Coffeecake (dough recipe) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Upside-Down Pecan Buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

International Favorites

Raspberry Braid (dough recipe) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Hot Cross Buns (dough recipe) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Swedish Tea Ring (dough recipe) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Jewish Challah (dough recipe) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Russian Kulich . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Pasta Recipes

Basic Pasta Dough (dough recipe) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Spinach Pasta Dough (dough recipe) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

The Basics

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

All-Purpose Flour.

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

BASIC WHITE

100% WHOLE WHEAT

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

All-Purpose Flour.

The Basics

CARAWAY RYE

American Canadian

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

Super Rapid Bake Breads

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

All-Purpose Flour.

SUPER RAPID BASIC WHITE

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 CINNAMON RAISIN

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.

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

All the breads in this section will take only 1 hour & 10 minutes to complete.

For Super Rapid bread recipes,ingredient amounts are the same for Canada and the U.S.

Super 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.

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

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

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

Super Rapid Bake Breads

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

All-Purpose Flour.

SUPER RAPID CORNBREAD

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.

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.

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

SUPER RAPID ITALIAN HERB

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

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

1-2/3 cups water 3 tbsp. powdered milk 3 tbsp. shortening 3 tbsp. sugar 3/4 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

Sandwich Pleasers For The Brown Bag Club

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

All-Purpose Flour.

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

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

1-1/4 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. 1-1/2 tsp. salt 1-1/2 tsp. 1/2 cup whole wheat flour 3/4 cup 2 cups white flour* 1-3/4 cups 1/2 cup rye flour 1/2 cup 2 tsp. cocoa 2 tsp. 1 tsp. instant coffee granules 1 tsp. 1-1/4 tsp. yeast 1-1/4 tsp.

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

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

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

LEMON POPPY SEED

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. 1-1/4 tsp. salt 1-1/4 tsp. 3/4 tsp. lemon juice 3/4 tsp. 3-1/4 cups white flour* 3 cups 1/4 tsp. nutmeg 1/4 tsp. 1 tsp. grated lemon rind 1 tsp. 1 tbsp. poppy seeds 1 tbsp. 3/4 tsp. yeast 3/4 tsp.

Sandwich Pleasers For The Brown Bag Club

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

All-Purpose Flour.

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.

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

CRACKED WHEAT

American Canadian

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

CHUNKY NUT

American Canadian

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

1 tsp. yeast 1 tsp.

ADD INGREDIENTS:

1/4 cup sunflower seeds, 1/4 cup

raw, unsalted,shells removed

1/4 cup walnuts,chopped 1/4 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

BUTTERMILK WHEAT

American Canadian

1-1/3 cups buttermilk 1-1/3 cups 1 tbsp. shortening 1 tbsp. 2 tbsp. sugar 2 tbsp. 1-1/4 tsp. salt 1-1/4 tsp. 1/3 cup whole wheat flour 2/3 cup 2-1/3 cups white flour* 2-1/3 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 GrCs5(as i8(S)v)6ttaki7(.)]TJETQq0 792 612 -792 re0 792 mW n0 792.06 612 -792 reW nBT/F112 1 Tf9.5 0 0 10 37 542.4666 Tm/Cs5 cs 0 0 0 sc/GS1 gs-0.0531 Tc0.0225 Tw4(2.)-728.Cruwiss6ttaki is pcureleedan. xaki begins.

Sandwich Pleasers For The Brown Bag Club

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

All-Purpose Flour.

Try different flavors of granola for a variety of tastes.

APPLE CINNAMON GRANOLA

American Canadian

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

ADD INGREDIENTS:

1/4 cup 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. Time: 3:50 hrs

CORNBREAD

American Canadian

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

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

OATMEAL NUT

American Canadian

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

ADD INGREDIENTS:

1/4 cup walnuts,chopped 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: 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

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

All-Purpose Flour.

Dinner Favorites

CHEESE ’N ONION

American Canadian

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

shredded old cheddar cheese

1/4 cup

1 tsp. yeast 1 tsp.

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.

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

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.

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

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

These selections will add zest to any casserole or entrée.

PESTO

American Canadian

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

BACON-CHIVE POTATO

American Canadian

1/2 cup instant potato flakes 1/2 cup 1-1/4 cups water 1-1/4 cups 1 tbsp. oil 1 tbsp. 1 tbsp. sugar 1 tbsp. 1/3 cup cooked bacon, finely chopped 1/3 cup

(about 5 slices)

1-1/2 tbsp. freeze dried chives** 1-1/2 tbsp. 3/4 tsp. salt 3/4 tsp.

3-1/2 cups white flour* 3-1/3 cups 1 tsp. yeast 1 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

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.

Dinner Favorites

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

All-Purpose Flour.

PIZZA DOUGH

American Canadian

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.

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.

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)- 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°

Treats For Every Age

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

All-Purpose Flour.

BAKED PRETZELS

American Canadian

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

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

coarse salt or sesame seeds

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.

ADD INGREDIENTS:

1/4 cup 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

Enjoy these recipes for a change of pace!

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

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

All-Purpose Flour.

Treats For Every Age

UPSIDE-DOWN PECAN BUNS

American Canadian

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

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

CHERRY CHEESE COFFEECAKE

American Canadian

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

CHEESE FILLING (FOR ABOVE ): 2 (250g) pkg. 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).

International Holiday Breads

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

All-Purpose Flour.

HOT CROSS BUNS

American Canadian

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

ADD INGREDIENTS:

3/4 cup raisins 3/4 cup

GLAZE: 1/2 cup icing sugar 1/2 cup 1 tbsp. milk 1 tbsp. 1/4 tsp. almond flavoring 1/4 tsp.

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

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.

Add raisins when “Add Ingredient”signal beeps

International Holiday Breads

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

All-Purpose Flour.

American Canadian

3/4 cup water 3/4 cup 1 eggs, beaten 1 3 tbsp. shortening 3 tbsp. 3 tbsp. sugar 3 tbsp. 1 tsp. salt 1 tsp. 2-2/3 cups white flour* 2-1/2 cups 1-1/4 tsp. yeast 1-1/4 tsp.

GLAZE: 1 egg yolk 1 1 tbsp. water 1 tbsp.

JEWISH CHALLAH

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.

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

American Canadian

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

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

SWEDISH TEA RING

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 cm 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.

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.

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

RUSSIAN KULICH

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

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

Pasta Recipes

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

All-Purpose Flour.

American Canadian

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

BASIC PASTA DOUGH

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 cm - .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.

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.

For the do-it-yourself Pasta Lover.

American Canadian

3 tbsp. water 3 tbsp. 1 egg, beaten 1 2 tbsp. frozen spinach, drained 2 tbsp.

finely chopped 1 tbsp. olive oil 1 tbsp. 1/2 tsp. salt 1/2 tsp. 1-2/3 cups semolina/pasta flour 1-1/2 cups

SPINACH PASTA DOUGH

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.

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.

Questions About Ingredients/Recipes :

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 32.

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. 12 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.

Black & Decker B1561 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual