Black & Decker B2250, B2200 manual Banana Macadamia Bread, Best Ever Pizza Dough

Program Setting: 7 (Quick Bread)

BANANA MACADAMIA BREAD

2/3 cup milk

1 cup mashed banana, about 2 medium

21⁄2 cups all-purpose flour

1 cup sugar

1/2 cup softened butter or margarine 2 eggs, slightly beaten

21⁄2 tsp. baking powder 1/2 tsp. baking soda 3/4 tsp. salt

1/2 cup chopped macadamia nuts

1.In large mixing bowl, combine ingredients in order listed.

2.Spoon batter evenly into bread pan.

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

4.Select Quick Bread setting and desired color.

5.Press Start button.

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

7.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 blade may remain in bread. Remove blade when bread has cooled.)

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

Program Setting: 8 (Dough)

BEST EVER PIZZA DOUGH

11⁄2 cups beer or water (80 to 90°F.)

1 tbsp. honey or sugar

2 tbsp. extra virgin olive oil

11⁄2 tsp. salt

41⁄4 cups bread flour

2 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 place dough on lightly floured surface.

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

8.Divide dough in half. Set one half aside and keep covered. Lightly brush

2 large pizza pans with olive oil and sprinkle with cornmeal; set aside. On lightly floured surface, roll out half of dough to fit prepared pan. Top with desired topping ingredients such as sauce, cheese and vegetables. Bake in preheated 425°F. oven for 20 minutes or until edges are golden and cheese is bubbling.

9.Repeat with remaining dough.

Makes 2 15-inch thin crusted pizza

For Foccacia: Brush 151⁄2 x 101⁄2-inch jelly roll pan with olive oil and sprinkle with cornmeal. Roll out dough on lightly floured surface and fit into pan. Cover loosely with plastic wrap and set aside until doubled in size, about 40 minutes. Using oiled fingertips press indentations into dough about 1/2-inch deep and about 1-inch apart. Drizzle with 3 to 4 tbsp. olive oil and sprinkle with 1 tsp. coarse or sea salt, 3/4 cup mixture of freshly grated Parmesan, Romano and Asiago cheese and 1/3 cup mixture of fresh chopped herbs such as parsley, rosemary, basil and oregano. Bake in preheated oven at 425º F. until crust is golden and bread is puffed, about 20 minutes

Program Setting: 9 (French)

HERBED FRENCH BREAD

2 cups water (80 to 90°F.)

2 tbsp. instant minced onion

2 tbsp. chopped fresh parsley

11⁄2 tbsp. finely chopped garlic

11⁄2 tbsp. sugar

11⁄2 tsp. salt

51⁄2 cups bread flour

2 tsp. active dry or bread machine yeast

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