Black & Decker B1620 manual The Basics 2.0 lb, Basic White, 100% WHOLE WHEAT, Classic French

The Basics (2.0 lb)

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

BASIC WHITE

American		Canadian
1-1/3 cups	water	1-1/3 cups
2 tbsp.	powdered milk	2 tbsp.
1-1/2 tsp.	salt	1-1/2 tsp.
1 tbsp.	sugar	1 tbsp.
2 tbsp.	shortening	2 tbsp.
4 cups	white flour*	3-3/4 cups
1 tsp.	yeast	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 “Regular”or“Dark”crust.

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

100% WHOLE WHEAT

American		Canadian
1-1/2 cups	water	1-1/2 cups
2 tbsp.	powdered milk	2 tbsp.
1-1/2 tsp.	salt	1-1/2 tsp.
1 tbsp.	honey	2 tbsp.
1 tbsp.	molasses	2 tbsp.
2 tbsp.	shortening	2 tbsp.
3-1/2 cups	whole wheat flour	3-3/4 cups
1-1/4 tsp.	yeast	1-1/4 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: Whole Grain Setting.

4.Crust setting is pre-selected.

5.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!

CLASSIC FRENCH

	Dough Recipe
American		Canadian
1-1/4 cups	water	1-1/4 cups
1-1/4 tsp.	salt	1-1/4 tsp.
1 tbsp.	sugar	1 tbsp.
3-3/4 cups	white flour*	3-2/3 cups
1-1/2 tsp.	yeast	1-1/2 tsp.
	GLAZE:
1 tbsp.	cornmeal (optional)	1 tbsp.
1 tbsp.	oil	1 tbsp.
1	egg white,beaten	1
1 tbsp.	water	1 tbsp.

1.Measure first 5 ingredients in the order listed into Baking Pan.

2.Insert Baking Pan into oven chamber,twist to secure.Close lid.

3.Select:Dough/Pasta Setting.

4.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.

6.Divide dough in half and roll each half into a 10" x 8" 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.

7.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 for 20 to 30 minutes until double in size. 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 oF for 20 minutes.Brush again with remaining egg white mixture.

8.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 deli- cious garlic bread. Just slice lengthwise, top with garlic butter & broil.

* In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour.

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