Black & Decker B1650 User Manual

All-In-One Pro

™

Automatic Breadmaker

Operating Instructions & Cookbook

Delicious Home Baked Bread Has Never Been Easier!

B1650

Questions? Please call us Toll Free!

1-800-231-9786

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

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 B aking Pan for cleaning.

● Close supervision is necessary when any appliance is used by or near children.

● Unplug from outlet when not in use and befor e cleaning. Allow to cool before cleaning, putting on, or taking off parts.

● Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged in any manner . If the product requires attention within the warranty period, call the appropriate toll-free number listed on the cover of this manual for information on examination, repair, or electrical or mechanical adjustment.

● The use of accessory attachments not recommended by the appliance manufactur er 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.

● A void contact with moving parts.

● Do not remove the B aking 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-I ngr edient ” 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 Br eadmaker with towels or other material that may prevent steam from escaping. Some steaming from vents is normal.

● Do not clean with scouring pads. The B aking 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 Y ou Should Know About Y our 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.

T AMP ER -RESISTANT SCREWS

This appliance is equipped with tamper-resistant screws to prevent r emoval of the outer cover. To reduce the risk of fire or electric shock, do not attempt to remov e the outer co v er. 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 cor d 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 cor d, be sure it does not drape over a working ar ea 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 Pr o

™

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

™

Breadmaker does the work for you. Even if you ’ve never made homemade bread before , you’ll rise to the occasion with this Breadmaker .

Please take a few minutes to read this U se & C ar e 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 registr ation form.

Carefully unpack the Br eadmaker and r emove all packaging materials. To remove any dust that may have accumulated during packing, wipe the Baking Pan, M ixing 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 P lug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Tamper-Resistant Scre ws . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

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

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

Getting To Kno w Your Br eadmaker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Quick T ips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

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

Control P anel Settings & F unctions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

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

Ho w to Use Your Breadmaker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Using the “Add-Ingredient”F unction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

Setting the T imer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

Opti-Rise Function . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

T roubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

T roubleshooting Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Slicing & Storing B r ead . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Care & Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Storing the U nit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Easy-Lift Grips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Service or Repair . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Full Two-Year Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

COOKBOOK SECTION

Bread and Dough I ngr edients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Tips for Getting the Best Results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Tips for H andling Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

Need Help? (Q uestions and Answers) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38

1-800 Number . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40

Table Of Contents

Quick Tips

● Your breadmaker makes large 2 lb (900 g) or

smaller 1.5 lb (700 g) loaves.

● There are five settings including one for

dough or pasta.

● The “ S uper R apid B ake” setting can produce

variations of basic white breadin just over an

hour . This setting can only be used with recipes

supplied. Y ou cannot use the timerwith 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/P asta” setting will let you produce

dough that can be shaped into dinner rolls,

pizza, long loaves, challah, pretzels, filled braids ,

or more. For Pasta, be sure to use pasta or

semolina flour . Pasta dough should be

processed through a pasta maker or pasta

shaper to form the desired shape. Consult the

Cookbook section of this manual.

● The Crust Control function lets you choose

“Regular ” or “Dark” crust on the Basic, Rapid

Bake, or S weet settings. It cannot be used on the

Whole Grain or Dough/Pasta settings .

● The “ K eep Warm” function begins automatically

after bread is baked. It keeps baked br ead

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-Ingr edient ” function signals with

beeps when it’s time to add ingredients

such as fruits or nuts to recipes used with any setting except Rapid Bake. A beep signals before kneading is completed to let you know when to add ingredients. This feature helps keep fruit or nuts whole (See “Add-I ngr edient F unction” pg. 10 for more details). If you use the TIMER to delay baking, you may add all ingredients at once and bypass this function, how ever, your fruit or nuts may get “chopped” and blended into the bread.

● The Opti-Rise function allows you to extend the rise time of your 2 lb (900 g) recipes by delaying the bake cycle. J ust minutes befor e the bake cycle begins, beeps will sound signalling you to choose up to 2 additional 10 minute rise periods. (See “Using the Opti-Rise Feature” pg. 11 for more details). The O pti-Rise function cannot be used with the Dough/Pasta or S uper R apid Bake settings.

● Do not cover the breadmaker with towels or other material that may prevent steam from escaping. Some steaming from vents is normal. Because of escaping steam, you should keep the breadmaker several inches (more than 20 cm) away from cabinets while making bread.

● Do not place any objects on top of the breadmaker .

● IMPORTANT : Add ingredients in the or der 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 P an as it may produce poor results and may damage the breadmaker .

Getting To Know Your Br eadmaker

Names Of Parts

CRUS

T C OLO

BRE

TYPE

C LOC

TIMER

S T

A R

T R E S

E T

B R E

A D T Y

P E

B a s i c

B r e a

d R a p

i d B a

e S w

e e t

B r e a

W h

o l e

G r

a i n

D o u

g h /

P a s

t a

C R U

S T

R e g

u l a

r D a r

A l

O n

™

r o

u t o m

a t i

c B

r e a

d m

a k

e r

I M E

R O N

OPTI-

RIS

Lid

V ents

Power Supply Cord

Easy-Lift Recessed Grips

Viewing Window

Baking Pan (Installed in Case) with Wire Handle

Oven Chamber

Control Panel

Wire Handle

Baking Pan

Mixing Paddle

Rotating Shaft

NOTE: When using the touch pad control,be sur e 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-b y-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 “U p” 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 r ed “on” light goes out & unit beeps (DO NOT press when you are just checking the progress of your bread or y ou will cancel your program).

5. Opti-Rise Button

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

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

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

6. Indicator Lights

● The red “on” light indicates that the br eadmaking operation has started. When the cycle is complete, the red light will flash for 60 minutes in its “ K eep Warm” cycle. If you do not r emove 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 br eadmaking operation begins, the green light will go off, and the red light will come on.

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

Control Panel Settings & Functions

Br ead T ype 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 ov en 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 r ecipes may include small

amounts of whole wheat flour as well. In the U.S., be sure to use Bread F lour; in Canada, y ou may use Canadian All-Purpose Flour or Br ead F lour. 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 breadquickly 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 r ecipes that use fruit juice , large amounts of sugar , cheese , or added sweet ingredients such as raisins, dried fruit, or chocolate. Baking temperature is lo w er to pr event 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 gr ains to expand. Generally, whole wheat/multi-grain breads are shorter and denser than Basic or S w eet breads. You cannot use the Crust Color selections with this setting.

DOUGH/PAST A(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. I t can also pr epar e pasta dough that must then be processed and shaped through a pasta maker . Pasta dough should be removed from the B readmaker after the “Add-Ingredient” signals (in 40 - 45 minutes). Follo w pasta recipes on page 32 for specific directions.

Br ead T ype Setting Descriptions

Ho w To U se Your Br eadmaker

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 br ead while you are at work or asleep . (S ee “Setting the Timer” pg. 10)

The Cookbook section of this book includes recipes that have been thor

oughlytested in Black & Decker ’s own test kitchens both in the U nited S tates and Canada to ensure best results . F lours, cornmeal, and a few other ingredients vary widely between the two countries.

NOTE: The term,“ A ll-P urpose 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 B r eadmaker;whereas American “All-Purpose Flour”will produce poor results.

Therefore , each r ecipe is pr esented with two sets of ingredients – one for each country. Since ingr edients are different, it is important that you double check to be sure you are follo wing the appr opriate recipe for ingredients in your country (U.S. or Canada) before using your Breadmaker.

Most N orth American national brand flours and yeasts will produce good results. K eep in mind that the recipes included here have been cr eated b y our Home Economists specifically for this automatic breadmaker (Model B1650) 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 “U nlock” position, then remo ve it b y pulling straight up on the handle. It is important to r emove

the Baking Pan from the unit r ather than add ingr edients into the Pan while it is in place to avoid accidentally spilling ingredients into the oven chamber.

Attach the Mixing P addle onto

the shaft inside the Baking Pan by lining up the flat side of the P addle 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 ingr edients 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.Ther e ar e notches on two sides of the rim of the Baking Pan. Be sur e to have a notched side facing toward you when y ou put the Pan into the o v en 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 o ven chamber . Fold the handle down and click into place.

Ho w To U se Your Br eadmaker

D o u

g h /

P a s

t a

C R U

S T

R e g

u l a

r D a

R E

A D T Y

a s i c

B r e a

d R a p

i d B a

e S w

e t

r e

™

a i n

I M

to m

a t i

c B

a k

R U

T C O

L O R

C L O

C K

S T

TIM

A R

T R E S

E T

D o u

g h /

P a s

C R U

S T

R eg

ul a

r D ar

R E

A D T Y

a si c B

re a

d R ap

id B ak

e S w ee

All-In-One

t B

re a

W h

™

rai

Pro

TIM

I S

Automatic Breadmaker

E A

D T Y P

R U

T C O

L O R

C L O

C K

S T

T R E S

E T

D o u

g h /

P a s

t a

C R U

S T

R e g

u l a

r D a

r k

R E A

D T Y

a s ic

B re a

d R a p

i d B a

e S w e

All-In-One

e t

B re a

W h

D o u

g h /

P a s

t a

CR US

R e g

u l a

r D a

BRE

r k

AD T

YPE

B a s i c

B r e a

d R a p

i d B a

e S w e

e t

r e

™

a i n

TIM

I S E

A u

t o m

a t i

c B

a k

R U

T C O L O R

C L O

C K

S T

I M

R E S

E T

™

Pro

i n

I M

S E

t o m

a t i

c B

a k

R U

T C O L O R

C L O

C K

S T

I M

R E S

E T

Close the lid and plug into an outlet (120 volt). Two

ARROWS will come up in the display window indicating BASIC BREAD TYPEwith 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.

Ho wever, you can choose a different setting for your

recipe by pr essing the BREAD TYPE button on the pad. Each time you press BREAD TYPE, the arrow in the display windo w 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 windo w lines up with either “Regular ” or “Dark.”

Press the START/RESET B utton 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 B asic Br ead setting (regardless of whether you chose “Regular ” or

“Dark ” crust). I t 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 r ed 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 W arm

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 K eep W arm 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 B aking Pan any time during the Keep Warm cycle. To turn off the Keep W arm feature before the 60 minutes are up, simply press the ST ART/RESET button and hold it until the display time clears.

NOTE: The Keep Warmfeature 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, y ou 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. M ost 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 do wn. Turn the pan on its side and gently shake the bread

Ho w To U se Your Br eadmaker

D o u

g h /

P a s

t a

C R U

S T

R e g

u l a

r D a

R E

A D T Y

a s i c

B r e a

d R a p

i d B a

e S w e

e t

l l-I

B r e a

™

a i n

TIM

I S

A utom

atic Brea

A D

a ker

R U

T C O

L O R

C L O

C K

S T

I M

R E S

E T

out onto a wire cooling rack. The B aking 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 br ead as they may scratch the nonstick coating. If you have

difficulty removing br ead fr om the B aking 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 befor e 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 P addle .

U sing The “ Add-Ingr edient” 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 befor e 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 , ho wever, you may end up with somewhat broken pieces.

To add ingredients, raise the lid and carefully pour the ingredients into the Baking P an.

CAUTION:It is important to avoid spilling ingredients into the ov en 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 y ou set the TIMER at 7 p.m. one evening so that you can wake to fr esh bread by 8 a.m. the follo wing morning. NO TE: The

TIMER cannot be used with the Rapid Bake setting.

To set the TIMER,follow these instructions:

NOTE: Be sur e you have followed the “How to Use

Y our B r eadmaker ”steps 1-6in pr eparing 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 b y immediately pressing the “U p” and “Do wn” arrows

to change the time in 1 hour intervals. Make sure the “AM” or “PM” displayed is appropriate . While the correct hour is flashingin the display, pr ess the CLOCK button again to set the minutes. If the hour display has stopped flashing before the minutes have been set, press the CLOCKbutton twice . While the “00”is flashing, the minutes can be set by pr essing the “ U p” and “Do wn” 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 flashes as it

Ho w To U se Your Br eadmaker

When to add Time Displayed

Setting I

ngredients after when Beeper

Signals

Starting Program Signals

Basic Bread 30-35 minutes into program 3:15-3:20 Sweet Br ead 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

D ou

g h / P

a sta

C R U S T

R e

gu la

r D a

R E A D T

Y P

ic Brea

pi d

B a

ke S w e

l l

I n

™

Gra

i n

P r

IME

u t om

a ti

c B

a k

U S T

O L O

C L O C

S T

I M

E S

E T

Ho w To U se Your Br eadmaker

did when setting the clock above. While the “12”is flashing, press the “U p” 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 b y the curr ent 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 “ U p” and “Do wn” 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 Br ead). R eset 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 r ed “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 r ed light will now begin flashing to sho w the Br eadmaker has automatically activated the 60 minute “ K eep Warm ” function

U sing the Opti-Rise F unction

Use Opti-Rise F unction with larger 2 lb . (900 g) br ead recipes only. This function cannot be used with the Dough/Pasta or S uper Rapid B ake settings. The recipes in this book were cr eated to give optimum

results with this breadmaker model. H o wever occasionally, due perhaps to old ingredients or inaccurate measurements, your 2 lb . (900 g) loaf may not rise as high as it should. In addition to making adjustments to the recipe as indicated on page 13, using the Opti-Rise Function may help to provide better r esults .

Five minutes before the bake cycle begins, 12 beeps will sound and the 1st Opti-Rise light will flash, signalling you to check on the height of the dough. If the dough is covering the top of the rear br ead pan indent, DO NOTuse the Opti-Rise Function. This will prevent the bread from baking into the br eadmaker lid, as during the bake cycle the dough can “bloom” an additional 2 inches in height.

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

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

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

TIMER

ERR

TIMER

ERR

Specific questions about the breadmaker functions and problems with ingredients or recipes ar e addressed in the “ N eed Help?” section beginning on pg. 39.

● If there is an operational problem with the unit, you may see a hyphen, colon, double hyphen (- : --) message in the display window. This means there is an operational/mechanical malfunction. DO NOT USE THE UNIT. Unplug the unit and contact your local service center for repair. Call the toll-free number on the co ver of this booklet to ask for the location of the Black & Decker service center nearest you.

● If the ST ART/RESET button is pressed and the word “ HO T” 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 B aking 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 Br ead/Dough r esults , see the Troubleshooting guide on the next page:

Troubleshooting

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

T exture

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 & S toring Br ead

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 br ead 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 cover ed container in the freezer. If you store the br ead in the r efrigerator, 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 br ead.

Leftover slightly hardened br ead may be cut into 1/2” (1.27 cm) or 1” (2.54 cm) cubes and used in favorite recipes to make croutons, bread pudding, or stuffing.

Ho w To U se Your Br eadmaker

CAUTION: To avoid electric shock,unplug the unit

and allow the Br eadmaker 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. U se 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. W ipe 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 M ixing 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 B aking Pan and Mixing Paddle fr om 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 P an with soapy water. The M ixing Paddle should be removed from the shaft and the depressed area under the Paddle cleaned. If the Mixing Paddle is hard to remo ve fr om the B aking 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 br eadmaker parts ar e dishwasher-safe. DO NOT place the Baking Pan, Removable L id,or Mixing Paddle in the dishwasher.

Storing The Unit

Be sure to dry all parts before storing and wipe any moisture from the Viewing W indow. 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

D o

u g

h / P

a s t

CRU

R e

g u

l a

r D a

r k

D TYPE

B a s i c

B r e a

d R a p

i d B a

e S w

e t

ll-

B r e

-O

™

i n

A u

t o m

a t i

c B

a k

U S

T C O

L O

C L O

C K

S T

I M

R E S

E T

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, r epair, or any questions regarding your appliance, call the appropriate “800” number on the cover of this book. Do NO T r eturn the product to the place of purchase. Do NO T mail the pr oduct back to the manufacturer nor bring it to a service center . You may also want to consult the website listed on the cover of this manual.

Full One-Year Warranty

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

If the product should become defective within the warranty period, or you have questions regarding warranty or service, call Consumer Assistance and Information toll free at: 1-800-231-9786.

This warranty gives you specific legal rights, and you may also have other rights which vary from state to state or province to province.

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

In the U.S.A. or C anada

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

Applica Consumer Products, Inc.

For Black & Decker Breadmaker

Model B1650

Many ingredients differ between Canada and the United S tates . 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 floursar e milled from har der wheats so breads can be successfully made from national brands of both All-Purpose Flourand 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, eventextured loaves.

● Bread flouris 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-P urpose Flour”is easy to find

and has been extensively tested with the Canadian recipes included in this book with good results. Canadian B r ead F lour 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 ar e 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 S tates and C anada. 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 shorteningare

often interchangeable in most bread r ecipes . Fat adds flavor and tenderness to the dough. Low-

fat (diet) margarines are high in water content but may be substituted with acceptable results for people on a low fat diet.

Salt

● In very small amounts, salt adds flavor and controls the rising action of the yeast, allowing the dough to rise evenly. In high altitude areas , additional salt may be needed to improve br ead results, ho wever, 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 pr ovides a soft crust, and gives bread a velvety texture . If your recipe calls for powdered milk and y ou pr efer to use fresh milk, simply substitute the milk for the water and powder. W ater makes a crisper crust. Some recipes call for juice to be added as a flavor enhancer .

Sweeteners

● Natural sweeteners, such as white or br own sugar , honey, and molasses help the yeast in a recipe to grow. Sugar serves as food for the yeast. W ithout 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. Sw eeteners enhance the br ead flavor and the browning process . If y ou pr efer to use a sugar substitute, your baking results may vary with the type and amount of sugar substitute used.

Yeast

● Yeastis 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 Machineyeast. 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 fr esh ingredients.

● I

n the U.S.: Use Bread F lour; 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” bo wl 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-fr ee 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. B ring 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 H andling Dough

Recipe Index

The Basics

Basic White (2.0 lb/900 g) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

Basic White (1.5 lb/700 g) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35

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

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

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

Classic French (dough r ecipe) (2.0 lb/900 g) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Caraway Rye (2.0 lb/900 g) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22

Super Rapid Bake Br eads

(70 minutes)

Super Rapid Basic White . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Super Rapid Lemon Poppy Seed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23

Super Rapid Cornbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Super Rapid Cheese ’N Onion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Super Rapid Italian Herb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Super Rapid Cinnamon Raisin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23

Sandwich Pleasers F or The Brown Bag Club

Lemon Poppy Seed (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Seven Grain (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Seven Grain (1.5 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36

Pumpernickel (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Cracked Wheat (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Buttermilk Wheat (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Chunky Nut (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Apple Cinnamon Granola (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

Cornbread (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

Oatmeal Nut (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

Dinner Favorites

Italian Herb (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28

Italian Herb (1.5 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36

Bacon-Chive Potato (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Cheese ’N Onion (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Pesto (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28

Cottage Cheese Dill (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Pizza Dough (dough recipe) (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Pizza Dough (dough recipe) (1.5 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Sun-Dried Tomato & Rosemary (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

T reats For E v ery Age

Cinnamon Raisin (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Cinnamon Raisin (1.5 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Maple Raisin (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

Baked Pretzels (dough recipe) (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

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

Upside-Do wn Pecan Buns (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

Recipe Index

International F avorites

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

Hot Cross Buns (dough r ecipe) (2.0 lb/900 g) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

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

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

Russian Kulich (2.0 lb/900 g) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33

Russian Kulich (1.5 lb/700 g) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

P asta Recipes

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

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

Spinach Pasta Dough (dough r ecipe) (2.0 lb/900 g) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

The Basics

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

All-Purpose Flour.

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

BASIC WHITE

100% WHOLE WHEA T

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

American Canadian

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

American Canadian

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

1. Measure ingredients in the or der 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 pr eheat 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 or der 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 pr eheat delay befor e mixing begins.

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

7. Cool on a wire rack before slicing.

Time:4:10 hrs

DINNER ROLLS

American Canadian

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

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

1. Measure ingredients in the or der 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 pr eheat delay befor e mixing begins.

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

Dough Recipe

This recipe can be formed into cloverleaf,crescents, parkerhouse or bread sticks.

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

All-Purpose Flour.

The Basics

CARAWAY RYE

American Canadian

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

1. Measure ingredients in the or der 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 pr eheat delay befor e mixing begins.

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

7. Cool on a wire rack before slicing.

Time:4:10 hrs

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

CLASSIC FRENCH

American Canadian

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

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

1. Measure first 5 ingredients in the order listed into Baking Pan.

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

3. Select:Dough/Pasta Setting.

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

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

6. Divide dough in half and roll each half into a 10" x 8" inch (25 cm x 20 cm) rectangle. Beginning at long end,roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth.

7. Place each loaf,seam side down,on a greased baking sheet sprinkled with cornmeal (optional). Lightly brush each loaf with oil. Cover and let rise in warm,draft-free place until double in size, 20 to 30 minutes. With a sharp knife make 3 or 4 diagonal cuts about 1/4 inch (.64 cm) deep across the top of each loaf. Lightly beat egg white and 1 tablespoon water;brush some of egg white mixture over top of each loaf. Bake at 350

F (177oC) for 20 minutes.

Brush again with remaining egg white mixtur e.

8. Bake 5 to 10 minutes more or until done. Bread should sound hollow when tapped. (For even browning when baking two loaves,switch positions of sheets halfway through baking.) Remove the br eads from the sheets;cool on a wire rack. Yield:Makes 2 loaves.

Dough Recipe

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 or der 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 or der 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 or der 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 br eads in this section will take only 1 hour & 10 minutes to complete.

For r apid bread recipes,ingredient amounts are the same for Canada and the U.S.

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.

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

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

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

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 or der 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

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

1. Measure ingredients in the or der 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.

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

1. Measure ingredients in the or der 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.

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

+ 56 hidden pages