Black & Decker B2005 User Manual

All-In-One Deluxe Horizontal

™

Breadmaker

Operating Instructions & Cookbook

Delicious Home Baked Bread At A Pr ess of A Button!

B2005

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 has been dropped or damaged in any manner . If the pr oduct r equir es attention within the warranty period, call the toll free number on the cover of this manual for information on examination, repair, or 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-Ingredient ” function, see pg. 10) to avoid accidentally spilling ingredients into the oven chamber.

● Place the Breadmaker out from under cabinet and at least 2 inches (5 cm) away from any walls 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.

● Only use with provided Baking Pan.

Save These Instructions

Important Safeguards

Things Y ou Should K now About Y our Br eadmaker

POLARIZED PLUG

This appliance has a polarized plug—one blade is wider than the other . T o 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 cord, be sur e 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 All-In-One Deluxe H orizontal

™

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

™

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-R esistant Scr e ws . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

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

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

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

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

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

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

Bread T ype Setting Descriptions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

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

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

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

T roubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

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

Slicing & Storing B r ead . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

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

Storing the U nit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

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

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

COOKBOOK SECTION

Bread and Dough I ngr edients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

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

Tips for H andling Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

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

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

Need Help? (Q uestions and Answers) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Table Of Contents

Quick Tips

● Your breadmaker has a size selector so you can .

make large loaves of bread from 1.5 (700 g) to

2 lb (900 g).

● There are 10 settings including JAM, CAKE and

DESSERTS.

● The SUPER RAPID bake setting can produce

variations of white breadin 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 setting will let you produce dough

that can be shaped into cinnamon rolls,

pizza, long loaves, pretzels, or mor e .

Consult the Cookbook section of this manual.

● The CAKE setting will let you make non-yeast

“Quick Br eads” such as a coffeecake.

The DESSERTS setting can be used to make

Apple Crisp, puddings , and mor e!

● The Crust Control function lets you choose

LIGHT or DARK crust on the BASIC, SUPER

RAPID bake, SWEETor FRENCH settings.

It cannot be used on the GRAIN, CAKE, BAKE,

JAM, DOUGH, OR DESSERTS settings .

● The “ K eep W arm” 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-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, JAM, FRENCH and 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 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.

● 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 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 r esults, 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 Kno w Your Br eadmaker

Names Of Parts

C A

K E

2 . 0

Lid

V ents

Power Supply Cord

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 sure to press the pad until you hear a beep.

1. Digital Display Window

● The black arrow in the display indicates your bread setting choice; from BASIC through DESSERTS.

● When set, the digital clock will show either the current time of day, or, when the br eadmaker 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. Loaf Siz e

Use to choose your loaf size,either 1.5 lb.(700 g) or 2 lb.(900 g).

● Press this button to mo ve the selector for the size loaf you will bake.

● Note that the 2.0 lb setting has a higher temperature than the the 1.5 lb and may produce darker loaves.

3. Clock Button

Use when setting the current time of day.

● The CLOCK button is used with the “ Up” and “Down” arrows to set the clock.

4. T imer 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 br ead to be complete (up to 13-hour delay).

5. Crust B utton

Lets you choose LIGHT or DARK Crust.

● Press this button to mo ve the arrow in the display.

6. Start/R eset 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 ar e just checking the progress of your bread or you will cancel y our program).

7. Indicator L ights

● The red “operation ” light indicates that the breadmaking 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 remo ve 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

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 is included in the overall cycle time.

BASIC BREAD/LIGHTCrust or DARKCrust (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. Follo w recipes carefully. Basic Bread/Light 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/LIGHTCrust or DARK Crust (1:10 hours)

This setting is used only to make selected recipes quickly whether you choose a LIGHT 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/LIGHT Crust or DARK Crust (3:50 hours)

Use this setting for recipes that use fruit juice , large amounts of sugar, cheese , or added sw eet ingr edients such as r aisins, dried fruit, or chocolate. Baking temperature is lower to prevent burning.

GRAIN (4:10 hours)

This setting is used for recipes with significant amounts of whole wheat or rye flour, oats, or br an. 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 selectionswith this setting.

FRENCH/LIGHT or DARK Crust (3:45 hours)

This setting is used for basic French or garlic Fr ench bread. See the Cookbook section for the recipe. B ecause it uses water instead of milk, French bread has a crispier crust and softer center than milk-based breads. At appro ximately 2 hours and 10 minutes into the program (the display will read between 1:30 and 1:35), there is a series of beeps. This signals you may take out the bread, manually shape it into a long loaf, let it rise again, and bake it in an oven if you prefer tr aditonal F r ench Bread loaves.

CAKE(1:40 hours)

Similar to the BAKE setting, this setting is used for non-yeast breads often referred to as “Quick Breads” and cakes . Unlike the BAKE setting, the temperature is not adjustable on this set-

ting and you MUST use the Mixing Paddle . A ppr o ximately 10 minutes into the program (the display will read around 1:30), there is a series of beeps. This signals you to scr ape down the sides of the Pan with a spatula and stir the mixture . Y ou may also add ingredients (like nuts or a cinnamon/sugar topping) at this time.

BAKE (30 min - 1:30 hours)

This setting is for quick breads (non-yeast breads) and may be used with some cake recipes by lo wering the manufactur er’s recommended temperature setting b y 50°F (10°C) and increasing the time. Some experimentation may be nesessary. Temperature ranges between 300°F - 420°F (154°C - 216°C). You don’t need to use the paddle. This setting is good for frozen and thawed doughs.

JAM(1:22 hours)

This setting is used to cook homemade jams and fruit marmalade. Fresh or fro z en fruits will have to be chopped or processed before measuring them into the Baking Pan. To reduce splatter and cleanup, place an aluminum foil “collar” around the Baking Pan after inserting it into the unit.

DOUGH (2:00 hours)

This setting makes bread-style dough. Dough can be shaped to make pizza, rolls, bread sticks, long loaves or braids that must then be baked in a conventional oven.

DESSERTS(1:39 hours)

This setting is used for a variety of desserts such as apple crisp, cobbler, or puddings. Most recipes call for some preparation of ingredients before placing them in the Baking Pan. Check the Cookbook section for specific recipes and try variations of your own. Approximately 14 minutes into the program (the display will read around 1:25), there is a series of beeps. This signals you to scr ape down the sides of the Pan with a spatula and stir the mixture. You may also add ingr edients (raisins, nuts, etc.) or toppings at this time.

Br ead T ype Setting Descriptions

Ho w To U se Your Br eadmaker

he bread making settings in this unit will combine ingredients, knead, and bake bread from start to finish – automatically.

The CAKE and BAKE settings will allow you to use your breadmaker almost like an oven to make quick breads and loaf cakes. However, they require some additional scrape down/mixing manually. The JAM setting requires some pre-Bake Pan preparation of fruits by cutting or processing them in advance. H owever, your breadmaker will combine ingredients, mix, and boil jams and marmalades automatically.

The DOUGH setting makes dough for a variety of recipes but you must shape and bake the dough yourself in a conventional oven. To delay completion, the automatic TIMER may be programmed to make bread while you ar e at work or asleep. (See “ S etting the Timer” pg. 10)

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

oughlytested in the Household Products, Inc. test kitchen to ensure best r esults in both the United States and Canada. Flours, cornmeal, and a few other ingredients vary widely between the two countries.

NOTE: The term,“All-Purpose Flour”for example,is applied to two totally different types of flour depending on whether it is purchased in the U.S.or Canada. Canadian “All-Purpose Flour”will produce good to excellent results in this Breadmaker; whereas American “All-Purpose Flour”will produce poor results.

Most North American national brand flours and yeasts will produce good results. K eep in mind that the r ecipes included here have been created b y our H ome Economists specifically for this automatic breadmaker and may not produce acceptable results in other similar breadmakers.

For all Br ead SETTINGS (including DOUGH) follow these instructions:

Open the lid, grasp the wire handle with two

hands, and remo ve the Baking Pan by pulling straight up and out. It is important to remove the Baking Pan from the unit r ather than add ingr edi-

ents 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 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.

Place the Baking Pan str aight down into the unit until it is seated firmly.

Ho w To U se Your Br eadmaker

A K E

2 . 0

C A

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2 . 0

C A

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

An ARROW will come up in the display window

indicating BASIC bread and showing two icons— one for loaf size (2.0 or 1.5 lbs.) and one for Crust Color (Light or Dark). Y ou will also see 12 a.m. flashing 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. Ho wever, if you want to start the breadmaking operation no w, it is not necessary to set the CLOCK.

To bake a Basic loaf of bread with a Light Crust, simply press the START/RESET Button.

Ho wever, you can choose a different setting for your recipe b y pressing the MENU button on the pad. Each time you press MENU, the arrow in the display

window will point to the next selection (i.e. RAPID bake, SWEET bread, etc.) If you ar e using a recipe that

calls for the BASIC, RAPID bake, SWEET or FRENCH bread setting, choose a crust color by pressing the CRUST but-

ton to select LIGHT or

DARK.

Press the ST ART/RESET

Button once until it beeps and the red “operation” indicator light comes on. The flashing 12:00

a.m.

will be replaced by the baking time for that setting, for example, 3:50, if

you chose a recipe for the BASIC bread setting (regardless of whether you chose

LIGHT or DARK crust). It will count down the r emaining 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

a.m.

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 “operation ” 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 Baking Pan any time during the Keep W arm cycle. To turn off the Keep W arm feature before the 60 minutes ar e up, simply press the ST ART/RESET button and hold it until the display time clears.

NOTE: The Keep W arm feature does not function for the JAM,DESSERTS or DOUGH settings since baking is not involved in these programs. If you leave finished dough in the unit over a period of time,it may over-rise and produce poor results. For best results, remo ve dough at the end of the pr ogr am 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) 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 pull straight up on the Baking P an. Fold and lock the wire handle down. Turn the pan on its side and gently shake the bread 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 scr atch the non-stick coating. If you have difficulty remo ving br ead fr om the Baking Pan, slide a flat rubber or plastic spatula

Ho w To U se Your Br eadmaker

C A

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2 . 0

along the sides of the pan to loosen the loaf. Turn the pan over and shake the loaf out. Allo w the br ead to cool before slicing. If the Mixing Paddle remains

in the bottom of your loaf, allow the loaf to cool then use a plas-

tic 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.

U sing The “ Add-Ingr edient” Function

All settings, except for RAPID bake, FRENCH

and JAM 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 b y the M ixing P addle 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. This featur e 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 fresh bread b y 8 a.m. the following morning. NO TE: The TIMER

cannot be used with the Rapid Bake setting.

To set the TIMER,follow these instructions:

NOTE: Be sure you have followed the “H o w to Use

Y our B r eadmaker ”steps 1-6 in preparing the ingredients in the Baking Pan and selected a MENU. 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

a.m.,

first press the CLOCK button. While the “Hour ”is flashing, immediately press the “U p” and “Down” arr o ws to change the time in 1 hour intervals. Make sure the “a.m. ” or “p.m. ” display ed 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 CLOCKbutton twice. While the “00”is flashing, the minutes can be set by pressing the “Up” 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. T o wake up to the aroma of fresh baked bread at 8:30 a.m. for example , press and hold the TIMER button until appears on the display, and the hour flashes as it did when setting the clock above. While the “hour”is flashing,

Ho w To U se Your Br eadmaker

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

Basic Bread 30-35 minutes into program 3:15-3:20 Sweet Br ead 30-35 minutes into program 3:15-3:20 Grain 37-42 minutes into program 3:28-3:33 Cake 10 minutes into program 1:30 Dough 40-45 minutes into program 1:15-1:20 Desserts 14 - 16 minutes into program 1:23-1:25

TIMER

C A K

2 . 0

Ho w To U se Your Br eadmaker

press the “Up” or “Down” arrows to reach “8”, checking to make sure “a.m.” is displayed. T o 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 curr ent time is displayed, the timer is set.

To start the delayed completion timer, pr ess 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. It is not necessary to press the ST AR T/RESET button. 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 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 .

When the actual breadmaking operation begins,

the green “ timer ” light will go out, the r ed “operation ” 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 sho w the Br eadmaker has automatically activated the 60-minute “Keep W arm ” function.

T roubleshooting

Specific questions about the breadmaker functions and problems with ingredients or recipes ar e addressed in the “ N eed Help?” section beginning on pg. 34.

● 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 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 ST AR T/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:

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

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. Y ou 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. 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, stor e 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 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 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. 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 NO T clean window with a commercial glass cleaner!

When reinstalling the lid, be sure the posts on the lid are fully inserted into the slots 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 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 TOTALL Y 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 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 breadmaker parts are dishwasher-safe. DO NOT place the Baking Pan, Removable L id,or Mixing Paddle in the dishwasher.

Storing The U nit

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

C AK

2 . 0

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.

If mailing or shipping your Breadmaker, pack it carefully in a sturdy carton with enough packing material to prevent damage. Be sur e to clean the unit before packing. You may use original packaging as long as you’ve included packing material suitable for shipping. Include a note describing the problem to our Service Center and be sure to give your return addr ess . W e also suggest that you insure the package for your protection.

Consumer-replaceable parts and accessories are available at Black & Decker Company -Owned or Authorized Household A ppliance S ervice Centers .

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 Consumer Products , I nc. 6 Armstrong Road Shelton, Connecticut 06484 1-800-231-9786

120 V, 60 Hz, AC Only, 600 Watts

Listed for use in Canada and the U.S.A. by Underwriters Laboratories, Inc. and Canadian Standards Association Copyright ©1998-2000 Applica Consumer P roducts , I nc . Pub No. 174598-01-RV01 Printed in People’s Republic of China

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

Applica Consumer Products, Inc.

For Black & Decker Breadmaker

Model B2005

Some 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 floursare milled from harder 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 r esults and should not be used with this unit. In the U.S., it is important to use “Bread Flour”for even-textured 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 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 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 and from one brand to another . 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 r ecipes . V egetable oil should not be substituted for shortening, butter or margarine (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. Water makes a crisper crust.

weeteners

● 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.

east

● 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 Traditional Dry yeast but you may also use Bread Machine yeast.

*See the test for yeast freshness on the next page .

Bread & D ough Ingredients

● Use only fr esh ingredients.

● In the U.S.: Use Bread Flour; In 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” accor ding 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 & D ough 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

Basic

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

White Bread Variations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

Bran Muffin B read . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Irish Soda Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20

Breadmaker Sour Dough Br ead . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20

Sour Dough Starter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

Super Rapid Bake

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

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

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

Sweet

Tangy Ginger B read . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Raisin Cinnamon Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23

Cheesy Cheese Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Aloha Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Chocolate Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Gr ain

100% Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

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

Oatmeal Nut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Caraway Rye Br ead . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Hearty Pumpernickel Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Dough

Foccacia (Italian Flat B r ead) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Baked Pretzels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Sweet Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Traditional Sour Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Challah Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Bake

Banana Nut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29

Caramel Monkey Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

French

Classic French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Garlic French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

Desserts

Apple Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Rice Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Berry Berry Cobbler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Cake/Quick Br ead

Pound Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32

Inside-Out Coffeecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32

Moist Apricot Tea Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Jam

Strawberry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33

Strawberry Pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Three-Fruit Marmalade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33

Basic

*In Canada,use either bread flour or all-purpose flour; in U.S.,use bread flour.

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

BASIC WHITE

BRAN MUFFIN BREAD

1-1/3 cups lukewarm water 2 tablespoons powdered milk 1-1/2 teaspoons salt 1 tablespoon sugar 2 tablespoons butter or margarine 3-3/4 cups white flour* 1 teaspoon yeast

1-1/4 cups lukewarm water 3 tablespoons molasses 2 teaspoons sugar 2 tablespoons butter 1 teaspoon salt 3 cups white flour* 1/2 cup bran cereal 1-1/4 teaspoons yeast

Add Ingredient: 1/2 cup raisins

Measure ingredients in the order listed into Baking Pan.

2. Insert Baking Pan securely into unit; close lid.

3. Select BASIC setting and 2.0 lb. loaf setting.Choose LIGHT or DARK crust setting.

4. Push Start button. There will be a 15-minute preheat delay before mixing begins.

5. The Complete Signal will sound when bread is done.

6. Using pot holders,remove Baking Pan from the unit and carefully turn bread out of Baking Pan. (Mixing paddle may remain in bread. Remove paddle when loaf is cool.)

7. Allow to cool before slicing.

Time: 3:50 hours

Measure first 8 ingredients in the order listed into Baking Pan.

2. Insert Baking Pan securely into unit; close lid.

3. Select BASIC setting and 1.5 lb. loaf setting.Choose LIGHT or DARK crust setting.

4. Push Start button. There will be a 15-minute preheat delay before mixing begins.

5. At “ Add Ingredient”beep,add raisins.

6. The Complete Signal will sound when bread is done.

7. Using pot holders,remove Baking Pan from the unit and carefully turn bread out of Baking Pan. (Mixing paddle may remain in bread. Remove paddle when loaf is cool.)

8. Allow to cool before slicing.

Time: 3:50 hours

WHITE BREAD VARIATIONS

For Breadsticks:

Prepare White Bread recipe and use Dough setting. Divide dough into 24 equal pieces. Shape each piece into a narrow 8-inch (20 cm) long rope . Place on greased baking sheets. Brush with milk and sprinkle with dried onion flakes or garlic powder. Cover and let rise 40 - 50 minutes or until doubled in size. Place a pan of hot water on lower rack of o v en. Bake in preheated 375°F (191°C) o ven for about 20 minutes.

For Crusty Rolls:

Prepare White Bread recipe as above . Divide dough into 16 equal pieces. Shape each piece into a 2-inch (5 cm) ball and place on greased baking sheet. Cover and let rise 50 - 60 minutes, or until doubled in size . Place a pan of hot water on lower rack of o v en. Bake in a preheated 375°F (191°C) o ven for 17 - 20 minutes.

For Butter -top Rolls:

Prepare White Bread recipe as above . Divide dough into 16 equal pieces. Shape each piece into a 3-inch (7.6 cm) oval. Place on greased baking sheet. With a sharp knife, partially slit top making a 1/4-inch (.64 cm) deep cut. Brush tops with butter and sprinkle with cornmeal. Cover and let rise 50 - 60 minutes. Place a pan of hot water on lower rack of oven. Bake in a preheated 375°F (191°C) o ven for 17 - 20 minutes.

Poppy Pan R olls:

Prepare White Bread recipe as above . Divide dough into 24 equal pieces. Shape each piece into a 2-inch (5 cm) ball. Dip top into melted butter and then into poppy seeds. Place in gr eased muffin pans. Cover and let rise for about 60 minutes, or until doubled in size . Bake in a preheated 375°F (191°C) o ven for 17 - 19 minutes.

*In Canada,use either bread flour or all-purpose flour; in U.S.,use bread flour.

Basic

IRISH SODA BREAD

1-1/3 cups milk 2 tablespoons butter or margarine 2 teaspoons sugar 2 teaspoons caraway seeds 1/2 teaspoon salt 1/2 teaspoon baking soda 3-1/3 cups white flour* 1 teaspoon yeast

Add Ingredient: 1/3 cup raisins

Measure first 8 ingredients in the order listed into Baking Pan.

2. Insert Baking Pan securely into unit; close lid.

3. Select BASIC setting and 1.5 lb. loaf setting.Choose LIGHT or DARK crust setting.

4. Push Start button. There will be a 15-minute preheat delay before mixing begins.

5. At “Add Ingredient”beep,add raisins.

6. The Complete Signal will sound when bread is done.

7. Using pot holders,remove Baking Pan from the unit and carefully turn bread out of Baking Pan. (Mixing paddle may remain in bread. Remove paddle when loaf is cool.)

8. Allow to cool before slicing.

Time:3:50 hours

CORN BREAD

1 cup lukewarm water 2 tablespoons powdered milk 1/4 cup honey 3 tablespoons butter or margarine 1 teaspoon salt 3 cups white flour* 1/2 cup cornmeal 1-1/4 teaspoons yeast

Add Ingredient: 1/2 cup frozen corn kernels

Measure first 8 ingredients in the order listed into Baking Pan.

2. Insert Baking Pan securely into unit; close lid.

3. Select BASIC setting and 1.5 lb. loaf setting.Choose LIGHT or DARK crust setting.

4. Push Start button. There will be a 15-minute preheat delay before mixing begins.

5. At “Add Ingredient”beep, add frozen corn.

6. The Complete Signal will sound when bread is done.

7. Using pot holders,remove Baking Pan from the unit and carefully turn bread out of Baking Pan. (Mixing paddle may remain in bread. Remove paddle when loaf is cool.)

8. Allow to cool before slicing.

Time: 3:50 hours

BREADMAKER SOUR DOUGH BREAD

(Bakes in the Baking Pan)

2/3 cup lukewarm water** 1-1/2 teaspoons salt 1-1/2 teaspoons sugar 3-1/2 cups white flour* 1-3/4 cups Sour Dough Starter (

see recipe on page 21)

2-1/2 teaspoons yeast

Measure all ingredients in the order listed into Baking Pan.

2. Insert Baking Pan securely into unit; close lid.

3. Select BASIC setting and 2.0 lb. loaf setting.Choose LIGHT or DARK crust setting.

4. Push start button. There will be a 15-minute preheat delay before mixing begins.

5. The Complete Signal will sound when the bread is done.

6. Using a pot holder, remove Baking Pan from the unit and carefully turn bread out of Baking Pan. (Mixing paddle may remain in bread. Remove paddle when loaf is cool.)

7. Allow to cool before slicing.

Time: 3:50 hours

** When using American bread flour, use 1/2 cup water instead of 2/3 cup.

Note: For traditional Sour Dough Bread, which bakes in an

oven,see page 28.

Basic

Heat the milk (do not boil) and add 1 cup water. Allow liquid mixture to cool to lukewarm. Pour into a large glass or ceramic bowl.

2. Add sugar,salt and flour and beat until well blended.

3. Cover with a clean towel and allow to sit in a draft-free place for 3 to 4 days. (The mixture should become bubbly.)

4. Heat 1/2 cup water to about 100°F (38°C).and dissolve yeast in the water. Pour yeast mixture into starter and mix until well blended.

5. Cover with a clean towel and leave at room temperature for 5 to 7 days. Mixture may separate;stir each day if desired. Store completed starter in refrigerator.

6. To use starter, bring to room temperature and allow it to bubble.

7. To replenish starter (this should be done after each use),add 1-1/2 cups all-purpose flour and 1-1/2 cups lukewarm water to the remaining starter.

8. Mix well.

9. Refrigerate starter until ready to use again.

Note: Do not be concerned if your starter does not bubble a great deal. It may still be used in the bread and the

bread will have a mild sour dough flavor.

SOUR DOUGH STARTER

1 cup skim milk 1 cup lukewarm water 1 tablespoon sugar 1 teaspoon salt 2 cups all-purpose white flour 1/2 cup water 2-1/4 teaspoons yeast

Super Rapid Bake

SUPER RAPID BASIC WHITE

1-1/4 cups lukewarm water 3 tablespoons powdered milk 1/2 teaspoon salt 3 tablespoons sugar 3 tablespoons butter or margarine 3-1/4 cups white flour* 4 teaspoons yeast

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

2. Insert Baking Pan securely into unit;close lid.

3. Select RAPID setting and 1.5 lb. loaf setting.Choose LIGHT or DARK crust setting.

4. Push Start button. Mixing begins immediately.

5. The Complete Signal will sound when bread is done.

6. Using pot holders, remove Baking Pan from the unit and carefully turn bread out of Baking Pan. (Mixing paddle may remain in bread. Remove paddle when loaf is cool.)

7. Allow to cool before slicing.

Time: 1:10 hours

SUPER RAPID LEMON POPPY SEED

1-1/4 cups lukewarm water 1-1/2 teaspoons lemon juice,freshly squeezed 2 tablespoons powdered milk 3/4 teaspoons salt 2 tablespoons sugar 2 tablespoons butter or margarine 3 cups white flour* 1/2 teaspoon nutmeg 2 teaspoons lemon rind,freshly grated 2 tablespoons poppy seeds 4 teaspoons yeast

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

2. Insert Baking Pan securely into unit; close lid.

3. Select RAPID setting and 1.5 lb. loaf setting.Choose LIGHT or DARK crust setting.

4. Push Star t button. Mixing begins immediately.

5. The Complete Signal will sound when bread is done.

6. Using pot holders,remove Baking Pan from the unit and carefully turn bread out of Baking Pan. (Mixing paddle may remain in bread. Remove paddle when loaf is cool.)

7. Allow to cool before slicing.

Time: 1:10 hours

*In Canada,use either bread flour or all-purpose flour; in U.S.,use bread flour.

Super Rapid Bake

Sweet

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

2. Insert Baking Pan securely into unit; close lid.

3. Select RAP ID setting and 1.5 lb. loaf setting. Choose LIGHT or DARK crust setting.

4. Push Start button. Mixing begins immediately.

5. The Complete Signal will sound when bread is done.

6. Using pot holders, remove Baking Pan from the unit and carefully turn bread out of Baking Pan. (Mixing paddle may remain in bread. Remove paddle when loaf is cool.)

7. Allow to cool before slicing.

Time: 1:10 hours

SUPER RAPID ITALIAN HERB

1-1/3 cups lukewarm water 3 tablespoons powdered milk 1/2 teaspoon salt 3 tablespoons sugar 3 tablespoons butter or margarine 3-2/3 cups white flour* 1-1/2 teaspoons dried basil 1-1/2 teaspoons dried marjoram 1-1/2 teaspoons dried thyme 4 teaspoons yeast

TANGY GINGER BREAD

1 cup lukewarm water 1 large egg,slightly beaten 1/4 cup packed brown sugar 2 tablespoons powdered milk 2 tablespoons butter or margarine 1-1/2 tablespoons molasses 3 teaspoons grated orange rind 1-1/2 teaspoons ground ginger 1 teaspoon cinnamon 1 teaspoon salt 3-1/4 cups white flour* 3/4 teaspoon yeast

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

2. Insert Baking Pan securely into unit.; close lid.

3. Select SWEET setting and 2.0 lb. loaf setting. Choose LIGHT or DARK crust setting.

4. Push Start button. Mixing begins immediately.

5. The Complete Signal will sound when bread is done.

6. Using pot holders, remove Baking Pan from the unit and carefully turn bread out of Baking Pan. (Mixing paddle may remain in bread. Remove paddle when loaf is cool.)

7. Allow to cool before slicing.

Time: 3:50 hours

*In Canada,use either bread flour or all-purpose flour; in U.S.,use bread flour.

Enjoy these r ecipes for a change of pace!

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