Black Decker B1561
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BEFORE FIRST USE
Theres nothing like the aroma of fresh-baked bread. With the Black & Decker All-In-One Automatic Breadmaker, you can have the old-fashioned goodness of homemade bread with todays automatic convenience. Thats because the All-In-One Breadmaker does the work for you. Even if youve never made homemade bread before, youll rise to the occasion with this Breadmaker. Please take a few minutes to read this Use & Care Instruction/Cookbook and to find a place to keep it handy for reference. Pay particular attention to the safety instructions provided for your protection. Review the product warranty and service statements and fill out and mail in the owner registration form. Carefully unpack the Breadmaker and remove all packaging materials. To remove any dust that may have accumulated during packing, wipe the Baking Pan, Mixing Paddle, and outside surface of the Breadmaker with a clean, damp cloth. Do not use scouring pads or any abrasives on any part of the Breadmaker.
This appliance is equipped with tamper-resistant screws to prevent removal of the outer cover. To reduce the risk of fire or electric shock, do not attempt to remove the outer cover. There are no user-serviceable parts inside. Repair should be done only by authorized service personnel.
The cord length of this appliance was selected to reduce safety hazards that may occur with a longer cord. If more cord length is needed, an extension cord with a polarized plug may be used. It should be rated not less than 10 amperes, 120 Volts, and have Underwriters Laboratories (U.L.) or Canadian Standards Association (CSA) listing, depending on the country. When using a longer cord, be sure it does not drape over a working area or dangle where it could be pulled on or tripped over. Handle cord carefully for longer life; avoid jerking or straining it at outlet and appliance connections.
Product may vary slightly from what is illustrated.
Table Of Contents
Important Safeguards. 2 Polarized Plug. 3 Tamper-Resistant Screws. 3 Electrical Cord. 3 Before First Use. 3 Getting To Know Your Breadmaker. 5 Quick Tips.5 Names of Parts. 5 Control Panel Settings & Functions. 6 Bread Type Setting Descriptions. 6 How to Use Your Breadmaker. 7 Using the Add-Ingredient Function. 10 Setting the Timer. 10 Troubleshooting. 11 Troubleshooting Guide. 12 Slicing & Storing Bread. 13 Care & Cleaning. 13 Storing the Unit. 13 Easy-Lift Grips. 14 Service or Repair. 14 Full One-Year Warranty. 14 COOKBOOK SECTION Bread and Dough Ingredients. 16 Tips for Getting the Best Results. 17 Tips for Handling Dough. 17 Recipe Index. 18 Recipes. 19 Need Help? (Questions and Answers). 33 1-800 Number.35
Getting To Know Your Breadmaker
q Your breadmaker makes large 1.5 lb (700 g) loaves. q There are five settings including one for dough or pasta. q The Super Rapid Bake setting can produce variations of basic white bread in 70 minutes. This setting can only be used with recipes supplied (see pg. 21). You cannot use the timer with this selection. This setting cannot handle heavier recipes such as whole grain because of its shortened rising cycle. q Depending on the recipe you select, the Dough/Pasta setting will let you produce dough that can be shaped into dinner rolls, pizza, long loaves, challah, pretzels, filled braids, or more. For Pasta, be sure to use pasta or semolina flour. Pasta dough should be processed through a pasta maker or pasta shaper to form the desired shape. Consult the Cookbook section of this manual. q The Crust Control function lets you choose Regular or Dark crust on the Basic, Super Rapid Bake, or Sweet settings. It cannot be used on the Whole Grain or Dough/Pasta settings. q The Keep Warm function begins automatically after bread is baked. It keeps baked bread warm up to an hour after the baking is done. This function stops after 60 minutes or when the unit is unplugged, or the Start/Reset button is pressed. q An Add-Ingredient function signals with beeps when its time to add ingredients such as fruits or nuts to recipes used with any setting except Super Rapid Bake. A beep signals before kneading is completed to let you know when to add ingredients. This feature helps keep fruit or nuts whole (See Add-Ingredient Function pg. 10 for more details). If you use the TIMER to delay baking, you may add all ingredients at once and bypass this function, however, your fruit or nuts may get chopped and blended into the bread. q 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. q Do not place any objects on top of the breadmaker. q IMPORTANT: Add ingredients in the order they are specified in the recipe. For best results, accurate measuring of ingredients is very important. Do not put larger quantities than recommended into the Baking Pan as it may produce poor results and may damage the breadmaker.
Names Of Parts
Viewing Window Baking Pan (Installed in Case) with Wire Handle Control Panel Lid
Oven Chamber Vents
Power Supply Cord Easy-Lift Recessed Grips
Control Panel Settings & Functions
NOTE: When using the touch pad control, be sure to press the pad until you hear a beep.
Down arrows to set the time you wish your bread to be complete (up to 13-hour delay).
q 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. q 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. q Shows minute-by-minute time countdown. q Indicates troubleshooting message in the Window (see Troubleshooting pg. 11)
4. Start/Reset Button
q Press to start operation and to display the time it will take for your bread to be completed under the selected setting. q Press and hold to cancel the breadmaking operation. The red on light goes out & unit beeps (DO NOT press when you are just checking the progress of your bread or you will cancel your program).
5. Indicator Lights
q The red on 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 remove the bread after 60 minutes, it will simply remain on to show you that the unit is still plugged in. q 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.
2. Clock Button
Use when setting the current time of day. q 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. q The TIMER button is used with the Up and
Bread Type Setting Descriptions
NOTE: The number in parentheses following each setting description represents the total baking time. Each setting begins with a preheat period which delays the mixing cycle until the desired temperature is reached within the oven chamber. The preheat cycle does not add time to the Bread program. white flour, though some recipes may include small amounts of whole wheat flour as well. In the U.S., be sure to use Bread Flour; in Canada, you may use Canadian All-Purpose Flour or Bread Flour. Follow recipes carefully. Basic Bread/Regular Crust will produce good results when you are using ingredients such as cheese, nuts, or cornmeal as they tend to brown easily. Choose Basic Bread/Dark Crust, to produce a loaf with a darker crust without lengthening the baking time.
BASIC BREAD/Regular Crust or BASIC BREAD/Dark Crust (3:50 hours)
This setting is used for breads which primarily use
SUPER RAPID BAKE/Regular Crust or SUPER RAPID BAKE/Dark Crust (1:10 hours)
This setting is used only to make variations of basic white bread quickly whether you choose a Regular or Dark crust. Refer to the recipe section of this booklet for a complete list of all recipes that can be used with this setting. This setting cannot be used successfully to make breads other than those specified due to the shorter rising time of this cycle.
DOUGH/PASTA (2:00 hours)
This setting makes bread-style dough and pasta dough. Dough can be shaped to make pizza, rolls, pretzels, long loaves or braids that must then be baked in a conventional oven. It can also prepare pasta dough that must then be processed and shaped through a pasta maker. Pasta dough should be removed from the Breadmaker after the Add-Ingredient signals (in 40 - 45 minutes). Follow pasta recipes on page 32 for specific directions.
SWEET/Regular Crust or SWEET/Dark Crust (3:50 hours)
Use this setting for recipes that use fruit juice, large amounts of sugar, cheese, or added sweet ingredients such as raisins, dried fruit, or chocolate. Baking temperature is lower to prevent burning.
WHOLE GRAIN (4:10 hours)
This setting is used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. This setting has a longer rise cycle and preheat cycle to allow heavier grains to expand. Generally, whole wheat/multi-grain breads are shorter and denser than Basic or Sweet breads. You cannot use the Crust Color selections with this setting.
How To Use Your Breadmaker
he four bread making settings in this unit will combine ingredients, knead, and bake bread from start to finish automatically. The Dough/Pasta setting makes dough for a variety of recipes but you must shape and bake the dough yourself in a conventional oven or process it in a pasta maker. To delay completion, the Automatic Timer may be programmed to make bread while you are at work or asleep. (See Setting the Timer pg. 10)
good to excellent results in this Breadmaker; whereas American All-Purpose Flour will produce poor results. Therefore, each recipe is presented with two sets of ingredients one for each country. Since ingredients are different, it is important that you double check to be sure you are following the recipe appropriate for ingredients in your country (U.S. or Canada) before using your Breadmaker. Most North American national brand flours and yeasts will produce good results. Keep in mind that the recipes included here have been created by our Home Economists specifically for this automatic breadmaker (Model B1561) and may not produce acceptable results in other similar breadmakers.
q Yeast is a heat-sensitive plant that feeds on the sugar in dough. Too much heat will kill the yeast, too little will slow the yeast action. Check the expiration date to be sure the yeast is fresh. The recipes in this cookbook have been tested with Bread Machine yeast. If you prefer to use Traditional Dry yeast, Rapid Rise yeast or Quick Rise yeast, you will have to increase yeast amount by 1/4 teaspoon in your recipe; for example - if your recipe called for 1 teaspoon of yeast, increase the amount to 1-1/4 teaspoon. See the test for yeast freshness on the next page.
q Butter, margarine or vegetable shortening are often interchangeable in most bread recipes. Fat adds flavor and tenderness to the dough. Lowfat (diet) margarines are high in water content but may be substituted with acceptable results for people on a low fat diet.
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 Handling Dough
q 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. q 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. q When you let dough rest and rise according to a recipe, place it in a warm, draft-free area. For best results, cover the dough with waxed paper and a clean, dry towel. If the dough does not double in size, it may not produce a tender product. q Dough may be wrapped in plastic and stored in a freezer for later use. Bring the dough to room temperature before using.
Tips For Getting The Best Results
q Use only fresh ingredients. q In the U.S.: Use Bread Flour; In Canada: Use All-Purpose Flour or Canadian Bread Flour. q Use lukewarm water not cold water. q Measure ingredients accurately and level off dry ingredients with the flat side of a knife or metal spatula. (See page 8 for measuring techniques).
Basic White. 19 100% Whole Wheat. 19 Dinner Rolls (dough recipe). 19 Classic French (dough recipe). 20 Caraway Rye. 20
Super Rapid Bake Breads (70 minutes)
Super Rapid Basic White. 21 Super Rapid Cinnamon Raisin. 21 Super Rapid Lemon Poppy Seed. 21 Super Rapid Cornbread. 22 Super Rapid Cheese N Onion. 22 Super Rapid Italian Herb. 22
Sandwich Pleasers For The Brown Bag Club
Lemon Poppy Seed. 23 Seven Grain. 23 Pumpernickel. 23 Cracked Wheat. 24 Buttermilk Wheat. 24 Chunky Nut. 24 Apple Cinnamon Granola. 25 Cornbread. 25 Oatmeal Nut. 25
Italian Herb. 26 Bacon-Chive Potato. 26 Cheese N Onion. 26 Pesto. 26 Cottage Cheese Dill. 27 Pizza Dough (dough recipe). 27 Sun-Dried Tomato & Rosemary. 27
Treats For Every Age
Cinnamon Raisin. 28 Maple Raisin. 28 Baked Pretzels (dough recipe). 28 Cherry Cheese Coffeecake (dough recipe). 29 Upside-Down Pecan Buns. 29
Raspberry Braid (dough recipe). 30 Hot Cross Buns (dough recipe). 30 Swedish Tea Ring (dough recipe). 31 Jewish Challah (dough recipe). 31 Russian Kulich. 31
Basic Pasta Dough (dough recipe). 32 Spinach Pasta Dough (dough recipe). 32
These are the recipes you will bake time after time. Try these recipes first.
American Canadian American
1-1/4 cups 1 tbsp. 2 tbsp. 1 tbsp. 1 tsp. 3-1/3 cups 3/4 tsp.
1. 2. 3. 4. 5.
water powdered milk shortening sugar salt white flour* yeast
1-1/4 cups 1 tbsp. 2 tbsp. 1 tbsp. 1 tsp. 3-1/4 cups 3/4 tsp.
1-2/3 cups 2 tbsp. 2 tbsp. 2 tbsp. 1-1/2 tsp. 4-1/2 cups 1-1/4 tsp.
water powdered milk shortening sugar salt white flour* yeast GLAZE: egg, beaten water
1-2/3 cups 2 tbsp. 2 tbsp. 2 tbsp. 1-1/2 tsp. 4-1/3 cups 1-1/4 tsp.
Measure ingredients in the order listed into Baking Pan. Insert Baking Pan into oven chamber,twist to secure.Close lid. Select:Basic Bread Setting. Select Regularor Darkcrust. Press Start - There will be a 15-minute preheat delay before mixing begins. 6. Using oven mitts,remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. Time:3:50 hrs
1. 2. 3. 4.
100% WHOLE WHEAT
1-1/4 cups 2 tbsp. 2 tbsp. 1 tbsp. 1 tbsp. 1 tsp. 3 cups 1-1/4 tsp.
water powdered milk shortening honey molasses salt whole wheat flour yeast
1-1/4 cups 2 tbsp. 2 tbsp. 1 tbsp. 1 tbsp. 1 tsp. 3-1/4 cups 1-1/4 tsp.
Measure ingredients in the order listed into Baking Pan. Insert Baking Pan into oven chamber,twist to secure.Close lid. Select :Dough/Pasta Setting. Press Start - There will be a 25-minute preheat delay before mixing begins. 5. When cycle is complete remove dough from machine to a lightly floured surface. If necessary,knead in enough flour to make dough easy to handle. Divide dough into 12 - 18 pieces. Shape each piece into a smooth ball. Place balls,almost touching in two greased 8 inch square cake pans; cover and let rise for 30 minutes or until almost double in volume. Brush with glaze. Bake in 350 F (177 C) oven for 20-25 minutes or until golden brown and bottom sounds hollow when tapped. Remove from pans and let cool on wire racks.
This recipe can be formed into cloverleaf, crescents, parkerhouse or bread sticks.
Measure ingredients in the order listed into Baking Pan. Insert Baking Pan into oven chamber,twist to secure.Close lid. Select:Whole Grain Setting. Crust setting is pre-selected. Press Start - There will be a 25-minute preheat delay before mixing begins. 6. Using oven mitts,remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. Time:4:10 hrs
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!
* In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour.
1-1/4 cups 1 tbsp. 1-1/4 tsp. 3-2/3 cups 1-1/4 tsp.
water sugar salt white flour* yeast GLAZE: cornmeal (optional) oil egg white, beaten water
1-1/4 cups 1 tbsp. 1-1/4 tsp. 3-1/2 cups 1-1/4 tsp.
1 tbsp. 1 tbsp. tbsp.
1. 2. 3. 4. 5. 6.
1-1/4 cups 2 tbsp. 2 tbsp. 1 tbsp. 1 tbsp. 1-1/2 tsp. 3/4 cup 1-3/4 cups 1/2 cup 2 tsp. 1-1/4 tsp.
water powdered milk shortening brown sugar molasses salt whole wheat flour white flour* rye flour caraway seeds yeast
1-1/4 cups 2 tbsp. 2 tbsp. 1 tbsp. 1 tbsp. 1-1/2 tsp. 3/4 cup 1-3/4 cups 2/3 cup 2 tsp. 1-1/4 tsp.
Measure first 5 ingredients in the order listed into Baking Pan. Insert Baking Pan into oven chamber,twist to secure.Close lid. Select:Dough/Pasta Setting. Press Start - There will be a 25-minute preheat delay before mixing begins. 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 in half and roll each half into a 10" x 8" inch 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. 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 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 (177 C) for 20 minutes. Brush again with remaining egg white mixture. Bake 5 to 10 minutes more or until done. Bread should sound hollow when tapped. (For even browning when baking two loaves,switch positions of sheets halfway through baking.) Remove the breads from the sheets; cool on a wire rack. Yield: Makes 2 loaves.
This crusty french bread, with its chewy texture makes a delicious garlic bread. Just slice lengthwise, top with garlic butter & broil.
Super Rapid Bake Breads
All the breads in this section will take only 1 hour & 10 minutes to complete. For Super Rapid bread recipes,ingredient amounts are the same for Canada and the U.S.
APPLE CINNAMON GRANOLA
3/4 cup 1/2 cup 1 tbsp. 1 tbsp. 1 tsp. 3/4 cup 2 cups 1/4 cup 1 tsp. 1-1/2 tsp.
apple juice, unsweetened applesauce, unsweetened shortening honey salt whole wheat flour white flour* granola cinnamon yeast ADD INGREDIENTS: raisins
3/4 cup 1/2 cup 1 tbsp. 1 tbsp. 1 tsp. 3/4 cup 2 cups 1/3 cup 1 tsp. 1-1/2 tsp.
1-1/4 cups 2 tbsp. 2 tbsp. 1 tbsp. 1 tbsp. 1-1/4 tsp. 3/4 cup 2 cups 1/3 cup 1-1/4 tsp.
water powdered milk shortening molasses honey salt whole wheat flour white flour* oatmeal, quick cooking yeast ADD INGREDIENTS: walnuts, chopped
1-1/4 cups 2 tbsp. 2 tbsp. 1 tbsp. 1 tbsp. 1-1/4 tsp. 1 cup 1-1/2 cups 1/3 cup 1 tsp.
Measure first 10 ingredients in the order listed into Baking Pan. Insert Baking Pan into oven chamber,twist to secure.Close lid. Select:Sweet Setting. Select Regularor Darkcrust. Press Start - There will be a 15-minute preheat delay before mixing begins. 6. Add raisins when Add Ingredientsignal beeps. 7. Using oven mitts,remove bread when completion beeps sound. 8. Cool on a wire rack before slicing. Time:3:50 hrs
Measure first 10 ingredients in the order listed into Baking Pan. Insert Baking Pan into oven chamber,twist to secure.Close lid. Select:Whole Grain Setting. Crust setting is pre-selected. Press Start - There will be a 25-minute preheat delay before mixing begins. 6. Add walnuts when Add Ingredientsignal beeps. 7. Using oven mitts,remove bread when completion beeps sound. 8. Cool on a wire rack before slicing. Time:4:10 hrs
Try different flavors of granola for a variety of tastes.
Small flake rolled oats gives a traditional oatmeal bread texture. Do not use instant cooking oatmeal. 1-1/4 cups 2 tbsp. 1 tbsp. 1 tbsp. 1-1/2 tsp. 2-2/3 cups 1/3 cup 1 tsp.
1-1/4 cups 2 tbsp. 1 tbsp. 1 tbsp. 1-1/2 tsp. 3 cups 1/3 cup 1 tsp.
1. Measure ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure. Close lid. 3. Select:Basic Bread Setting. 4. Select Regularor Darkcrust. 5. Press Start - There will be a 15-minute preheat delay before mixing begins. 6. Using oven mitts,remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. Time:3:50 hrs
These selections will add zest to any casserole or entre.
CHEESE N ONION
1-1/4 cups 2 tbsp. 2 tbsp. 1 tbsp. 1 tsp. 3-1/3 cups 1 tsp. 1 tsp. 1 tsp. 3/4 tsp.
1-1/4 cups 2 tbsp. 2 tbsp. 1 tbsp. 1 tsp. 3-1/4 cups 1 tsp. 1 tsp. 1 tsp. 3/4 tsp.
1-1/4 cups 2 tbsp. 1 tbsp. 1-1/4 tsp. 3-1/3 cups 1 tbsp. 1/4 cup 1 tsp.
1-1/4 cups 2 tbsp. 1 tbsp. 1 tsp. 3-1/4 cups 1 tbsp. 1/4 cup 1 tsp.
Measure ingredients in the order listed into Baking Pan. Insert Baking Pan into oven chamber,twist to secure.Close lid. Select:Sweet Bread Setting. Select Regularor Darkcrust. Press Start - There will be a 15-minute preheat delay before mixing begins. 6. Using oven mitts,remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. Time:3:50 hrs
Delicious with spaghetti or lasagna. Vary the herbs to suit your entre.
1/4 cup chopped fresh onion can be substituted for the dried onion flakes for a milder onion flavour. Purchase 1-1/2 oz or 35 g of a good quality, sharp flavoured Old Cheddar Cheese for a strong cheese flavour. Dough Variation: Prepare this recipe using the dough/pasta setting Form into 6 hamburger buns following the instructions under the Dinner Rolls recipe, & enjoy at your barbecue.
1/2 cup instant potato flakes 1-1/4 cups water 1 tbsp. oil 1 tbsp. sugar 1/3 cup cooked bacon, finely chopped (about 5 slices) 1-1/2 tbsp. freeze dried chives** 3/4 tsp. salt 3-1/2 cups white flour* 1 tsp. yeast
1/2 cup 1-1/4 cups 1 tbsp. 1 tbsp. 1/3 cup 1-1/2 tbsp. 3/4 tsp. 3-1/3 cups 1 tsp.
1 cup water 2 tbsp. olive oil 1/4 cup finely chopped fresh parsley 1/4 cup grated Parmesan cheese 2 tsp. dried basil leaves, crushed 2 tsp. sugar 1 clove garlic, minced 1 tsp. salt 3-1/4 cups white flour* 1 tsp. yeast
1 cup 2 tbsp. 1/4 cup 1/4 cup 2 tsp. 2 tsp. tsp. 3 cups 1 tsp.
** Or use 1/3 cup snipped fresh chives.
COTTAGE CHEESE DILL
SUN-DRIED TOMATO & ROSEMARY
3/4 cup 2/3 cup 1 tbsp. 1 tbsp. 1-1/4 tsp. 3 cups 1 tbsp. 1/2 tsp. 1 tsp.
water cottage cheese shortening sugar salt white flour* dried onion flakes dill seeds yeast
3/4 cup 3/4 cup 1 tbsp. 1 tbsp. 1-1/4 tsp. 3 cups 1 tbsp. 1/2 tsp. 1 tsp.
1-1/4 cups water unsalted dried tomatoes,snipped 3 tbsp. (do not use oil pack) 1 tbsp. shortening 1 tbsp. sugar 1 tsp. salt 3-1/3 cups white flour* 1 tsp. rosemary, crushed 1/4 tsp. paprika 1-1/4 tsp. yeast
1-1/4 cups 3 tbsp. 1 tbsp. 1 tbsp. 1 tsp. 3-1/4 cups 1 tsp. 1/4 tsp. 1-1/4 tsp.
1 cup 1 tbsp. 1 tbsp. 1 tsp. 2-3/4 cups 1-1/4 tsp.
beer shortening sugar salt white flour* yeast OPTIONAL INGREDIENT: cornmeal
1 cup 1 tbsp. 1 tbsp. 1 tsp. 2-2/3 cups 1-1/4 tsp.
Sun-dried tomatoes vary in different areas of both countries. If they are too hard to snip, just soak in cold water, drain & dry well before using. Basil, dill or oregano may be substituted for the rosemary for interesting flavor variations.
Water can be substituted for beer in the recipe. Add 1/2 - 1 tsp. basil or oregano to the ingredients in the Baking Pan for a spicier crust.
3/4 cup tbsp. 2 tbsp. 2 tbsp. 1 tsp. 2-1/3 cups 1-1/4 tsp.
2 tbsp. 2 tsp. 1/2 cup 1/2 cup
2 tbsp. 1/4 cup 1/4 cup
Measure ingredients in the order listed into Baking Pan. Insert Baking Pan into oven chamber,twist to secure.Close lid. Select: Dough/Pasta Setting. Press Start - There will be a 25-minute preheat delay before mixing begins. 5. When cycle is complete,remove dough from machine. Divide dough in half. Roll each half into a rectangle 14 x 9 inches (36 cm x 23 cm). Spread each half with the butter and sprinkle with half brown sugar, cinnamon, and raisins. Roll up, beginning at wide side. Pinch edge of dough into roll to seal well. Stretch roll to make even. With sealed edge down, shape into ring on lightly greased baking sheet. Pinch ends together. With scissors, make cuts 2/3 of the way through the ring at 1-inch (2.54 cm) intervals. Turn each section on its side. Cover & let rise until double. Repeat with second half of dough. 6. Bake at 350 F (177 C) for 15 to 20 minutes. If desired frost with Sweet Icing and decorate with nuts and cherries. Yield: Makes 2 Tea Rings. Sweet Icing: Combine 3/4 cup confectioners (icing) sugar, 1 tablespoon milk and 1/4 teaspoon almond flavoring until smooth.
Measure first 8 ingredients in the order listed into Baking Pan. Insert Baking Pan into oven chamber,twist to secure.Close lid. Select: Sweet Bread Setting. Select Regularor Darkcrust. Press Start - There will be a 15-minute preheat delay before mixing begins. 6. Add almonds,raisins and dried mixed fruit when Add Ingredient signal beeps. 7. Using oven mitts,remove bread when completion beeps sound. 8. Cool on a wire rack before slicing. Time:3:50 hrs
Traditionally an Easter bread but delicious any time of the year.
3/4 cup tbsp. 3 tbsp. 1 tsp. 2-2/3 cups 1-1/4 tsp.
water eggs, beaten shortening sugar salt white flour* yeast GLAZE: egg yolk water
3/4 cup tbsp. 3 tbsp. 1 tsp. 2-1/2 cups 1-1/4 tsp.
Measure first 7 ingredients in the order listed into Baking Pan. Insert Baking Pan into oven chamber,twist to secure.Close lid. Select: Dough/Pasta Setting. Press Start - There will be a 25-minute preheat delay before mixing begins. 5. When cycle is complete, remove dough from machine to a lightly floured surface. Divide dough into 6 equal portions. Roll with palm of hand into long smooth strips. The pieces should be thicker in the middle & gradually taper towards the ends. Braid the 6 dough strips. Place on lightly greased baking sheet. Cover & let rise 30 minutes or until double in volume. 6. Beat egg yolk with one tablespoon of water and brush over challah. Bake at 350 F (177 C) for 30-35 minutes.
tbsp. Shaping this dough may take some practice, but it is well worth it.
For the do-it-yourself Pasta Lover.
BASIC PASTA DOUGH
SPINACH PASTA DOUGH
1/4 cup tbsp. 1/2 tsp. 1-2/3 cups
water egg, beaten olive oil salt semolina/pasta flour
1/4 cup tbsp. 1/2 tsp. 1-1/2 cups
3 tbsp. tbsp. 1 tbsp. 1/2 tsp. 1-2/3 cups
1. Mix water and egg with a fork. 2. Add water-egg mixture and remaining ingredients in order listed into the Baking Pan. 3. Insert Baking Pan into oven chamber,twist to secure.Close lid. 4. Select: Dough/Pasta Setting. 5. Press Start - There will be a 25-minute preheat delay before mixing begins. 6. Allow to mix until the Add Ingredientsignal beeps (in 45-50 minutes). 7. Press Start/Reset button to STOP cycle. 8. Remove pasta dough from the Baking Pan and divide into 3 portions. Cover the 2 portions waiting to be rolled. 9. Set smooth rollers of a pasta machine as far apart as possible. Feed through one piece of dough. Fold in half both lengthwise and crosswise as required and re-roll 4-6 more times until smooth, shiny and elastic. Start to roll dough thinner by increasing number setting, until dough is 1/16"- 1/8" (.16 cm -.32 cm) or desired thickness. 10. Move handle of pasta machine to desired cutter blade and roll through onto lightly floured towel. Repeat with remaining 2 portions of pasta dough. Dry for 30 minutes. Cook, or cover and refrigerate for use within 24 hours or freeze for use within a month. 11. To cook pasta: Bring a large volume of water to a boil in a large pot. Add small amount of salt and oil to the water. Add pasta and bring back to the boil. Continue to boil 3-5 minutes or until pasta is al dente (firm, but cooked). Drain and add favorite sauce.
water egg, beaten frozen spinach, drained finely chopped olive oil salt semolina/pasta flour
3 tbsp. tbsp. 1 tbsp. 1/2 tsp. 1-1/2 cups
Remember, pasta dough will be ready when the AddIngredient signal beeps. That means you will have pasta dough in about 45-50 minutes. If your pasta dough is sticky, simply add a little more semolina flour or chill before shaping.
Questions About The Breadmaker :
Q13: How does the pasta come out of the Breadmaker?
This breadmaker includes a setting to make dough for pasta. However, once the pasta dough is completed, it must be removed and shaped just like any dough must be rolled, braided, or otherwise shaped. You may use a pasta maker or pasta shaper (there are special pans similar to muffin tinsto shape ravioli and some other kinds of filled pasta) to shape your pasta. Pasta dough does not need to rise, therefore it can be removed from the breadmaker according to the instructions in the recipes, see page 32.
Q14: Why do the loaves vary in height and weight? The whole wheat and multi-grain breads are frequently shorter. Am I doing something wrong?
No, it is normal for whole wheat and multi-grain breads to be shorter and denser than basic white breads. Whole wheat and rye flours are heavier than white flour, therefore, they dont rise as much during the bread making process. They also typically have added ingredients, such as oats, bran, nuts and raisins, which contribute to the shorter height and denser texture. A 7-8 inch (19-21 cm) height for 100% whole wheat bread and other multi-grain breads is considered normal while 8-9 inches (20-23 cm) is normal for white or other basic breads.
Q18: Can I make cakes and quick breads (breads that do not use yeast) in my breadmaker?
No, the breadmaker is designed to mix, knead, and bake yeast breads. It is not recommended for use with non-yeast foods, such as cakes, cookie dough or quick breads. These foods use leavening agents (baking powder, and/or baking soda) that react best with short mixing and baking. If you are looking for something to satisfy your sweet tooth, there are several recipes in this book for sweet breads.
Q19: Why does my bread rise and then collapse or form craters?
Your bread may be rising too fast. To decrease the rate of rising, try reducing the amount of sugar, increasing the amount of salt slightly, or reducing the amount of yeast. Refer to the Trouble Shooting Guide on pg. 12 for correct adjustments.
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