Black & Decker B1620 manual Treats For Every Age 2.0 lb, Enjoy these recipes for a change of pace

Treats For Every Age (2.0 lb)

Enjoy these recipes for a change of pace!

CINNAMON RAISIN

American		Canadian
1-1/4 cups	1 egg + water to =	1-1/4 cups
2 tbsp.	powdered milk	2 tbsp.
1-1/4 tsp.	salt	1-1/4 tsp.
2 tbsp.	brown sugar	2 tbsp.
2 tbsp.	butter	2 tbsp.
3-2/3 cups	white flour*	3-3/4 cups
1 tsp.	cinnamon	1 tsp.
1-1/4 tsp.	yeast	1-1/4 tsp.
	ADD INGREDIENTS:
1/2 cup	raisins	1/2 cup

1.Measure first 8 ingredients in the order listed into Baking Pan.

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

3.Select:Sweet Bread Setting.

4.Select “Regular”or“Dark”crust.

5.Press Start - There will be a 15-minute preheat delay before mixing begins.

6.Add raisins 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

RASPBERRY BRAID

	American		Dough Recipe	Canadian
	1-1/4 cups		milk	1-1/4 cups
	1		egg, beaten	1
	3/4 tsp.		salt	3/4 tsp.
	1/4 cup		sugar	1/4 cup
	2 tbsp.		butter	2 tbsp.
	3-3/4 cups		white flour*	3-2/3 cups
	1-1/4 tsp.		yeast	1-1/4 tsp.
			FILLING:
	1/2 cup		raspberry jam	1/2 cup
	2 tbsp.		butter, melted - cooled	2 tbsp.
			TOPPING:
	2 tbsp.		butter, soft	2 tbsp.
	2 tbsp.		brown sugar	2 tbsp.
	1/4 cup		white flour*	1/4 cup
	1/2 tsp.		nutmeg	1/2 tsp.
1.		Measure first 7 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. Divide dough in half. Roll each
		half into a 14” x 9” rectangle. Spread with 1/4 cup
		raspberry jam lengthwise down center third of rectangle.
		Make diagonal cuts from outer edges one inch apart and
		three inches long. Fold alternate strips of dough over
		filling. Place on greased baking sheet. Brush with
		melted, cooled butter. Cover & let rise 30 minutes or until
		double in volume. Sprinkle half of butter, sugar and flour
		mixture over each dough braid. (see diagram below)
6.		Bake at 350oF for 30-35 minutes. Yield: Makes 2 braids.

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

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