Black & Decker B2300 manual Program Setting 7 Quick Bread, Program Setting 8 Dough

B2300Pub1000002859 3/6/06 3:22 PM Page 20

Program Setting: 7 (Quick Bread)

CLASSIC DATE NUT BREAD

1 cup boiling water

1 cup chopped dates

1 tsp. baking soda

2 large eggs, at room temperature

13⁄4 cups unsifted all-purpose flour

3⁄4 cup firmly packed dark brown sugar 1 tsp. baking powder

1⁄2 tsp. salt

1⁄4 cup softened unsalted butter or margarine 1 1⁄2 tsp. vanilla extract

1 cup chopped walnuts

1.Pour boiling water over dates in small bowl. Add baking soda. Let stand at room temperature for 20 minutes.

2.Transfer date mixture to bread pan. Measure remaining ingredients, except walnuts into bread pan in the order listed.

3.Insert bread pan securely into unit; close lid. Plug unit into wall outlet.

4.Select the Quick Bread setting.

5.Press Start button.

6.At “Add ingredient” beep, add walnuts.

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

8.Using pot holders, remove bread pan from the unit and place on wire rack. Allow bread to cool in pan for 5 minutes. Carefully turn bread out of bread pan and turn right side up. (Kneading blades may remain in bread. Remove blades when bread has cooled.)

9.Allow bread to cool on wire rack until ready to serve ( at least 20 minutes).

Program Setting: 8 (Dough)

BEST EVER SWEET DOUGH

1⁄2 cup sour cream

3 large eggs, at room temperature

6 tbsp. granulated sugar

6 tbsp. unsalted butter or margarine, cut into small pieces 3⁄4 tsp. salt

41⁄4 cups bread flour

3 tsp. active dry or bread machine yeast

1.Measure ingredients into bread pan in the order listed.

2.Insert bread pan securely into unit; close lid. Plug unit into wall outlet.

3.Select Dough setting.

4.Press Start button.

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

6.Using pot holders, remove bread pan from the unit and turn dough out onto lightly floured surface.

7.Invert large mixing bowl over dough and let rest for 10 minutes.

8.Shape into your favorite coffee cake or dinner rolls.

Variation – Lemon Cheese Braid:

1.Prepare filling: In bowl, cream together 1 cup creamy cottage cheese,

3 tbsp. granulated sugar, 1 tbsp. flour. Stir in 1 egg yolk, 1 tbsp. sour cream, 1 tsp. grated lemon peel and 1 tbsp. lemon juice.

2.Divide dough in half. Roll out half on lightly greased baking sheet to 9 x 16-inch rectangle.

3.Spread half of the filling down center third of oblong. Cut 16 slits in dough along each side of filling making strips about 1-inch wide. Fold strips at an angle across filling, alternating from side to side.

4.Cover and let rise in warm place until doubled in size (about 45 minutes).

5.Bake in preheated oven at 375° F. until golden brown, about 20 minutes.

6.Remove from pan and cool on wire rack.

7.If desired, combine 1 cup confectioners’ sugar, 1 tsp. grated lemon peel and about 1 tbsp. lemon juice. Frost cooled cake.

Pineapple Cheese Swirls:

1.Combine 1/3 cup cottage cheese, 1 egg yolk, 1 tbsp. granulated sugar and 1⁄2 cup well drained crushed pineapple.

2.Roll out half dough onto lightly floured surface to 16 x 12-inch oblong.

19 20