Black & Decker BMH110 manual Sour Dough Starter

2 teaspoons salt

2 tablespoons sugar

1/3 cup finely chopped walnuts

4 cups plain flour

1 tablespoon dry active yeast

Spicy Cheese Bread

11/3 cups water

1 tablespoon milk powder

2 teaspoons salt

1 tablespoon sugar

11⁄2 teaspoons dry mustard 1⁄2 teaspoon black pepper

11⁄2 tablespoons Worcestershire sauce

1/3 cup shredded cheddar cheese

4 cups plain flour

1 tablespoon dry active yeast

Cornmeal Bread

1 cup & 1 tablespoon water

2 tablespoons & 2 teaspoons butter or oil

1 x 130g can corn kernels, drained

2 teaspoons salt

2 tablespoons sugar

4 cups plain flour

1/3 cup cornmeal (polenta)

1 tablespoon dry active yeast

Sundried Tomato Bread

11/3 cups water

2 tablespoons butter or oil

1 tablespoon milk powder 11⁄2 teaspoons salt

2 tablespoons sugar

1⁄2 cup sun-dried tomatoes, finely chopped 2 teaspoons dried mixed herbs

4 cups plain flour

1 tablespoon dry active yeast

Potato Bread

11/3 cups & 2 tablespoons water

5 tablespoons instant mashed potato flakes

2 tablespoons butter or oil

1 tablespoon milk powder

2 teaspoons salt

2 tablespoons sugar

4 cups plain flour

1 tablespoon dry active yeast

Sour Dough Starter

21⁄4 teaspoons yeast 475ml warm water 2 cups flour

To Make Starter

In a 2 litre glass bowl, mix yeast and warm water; allow to stand for 10 minutes. Add flour, mixing until a thick batter forms.

Cover loosely with a plastic wrap, and stand in a warm place for 24 hours.

Stir mixture, cover with plastic wrap and put in a warm place for a further 2-3 days or until mixture bubbles and smells sour. Refrigerate.

After using a portion of starter, replenish with equal amounts of flour and warm water. Allow to stand for 4-5 hours until bubbly. Store in refrigerator.

Note: Never use metal bowl or utensils as this will react with sour dough.

To keep starter alive, always reserve at least 1 cup of active starter to replenish.

Sour Dough Bread

1 cup & 1 tablespoon sour dough starter 1⁄2 cup & 2 tablespoons water

11⁄2 teaspoons salt

2 tablespoons sugar 31⁄2 cups flour

3 teaspoons yeast

Sweet Breads

Sweet breads are best baked on the BASIC cycle. These recipes can also be baked on the RAPID cycle.

Procedure

Place ingredients into bread pan in the order listed in the recipe.

Wipe spills from the outer edge of pan and close the lid.

Press the BREAD TYPE button to Basic Bread cycle.

Press START.

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