Black & Decker B1650 Basic Pasta Dough, Tbsp Butter Sugar Tsp, cups White flour 3 cups 4 tsp

Recipes for 1.5 lb. loafs

RUSSIAN KULICH

American		Canadian
3/4 cup	water	3/4 cup
1	eggs, beaten	1
2 tbsp.	powdered milk	2 tbsp.
2 tbsp.	butter	2 tbsp.
2 tbsp.	sugar	2 tbsp.
1 tsp.	salt	1 tsp.
2-1/2 cups	white flour*	2-1/3 cups
1-1/4 tsp.	yeast	1-1/4 tsp.
	ADD INGREDIENTS:
2 tbsp.	slivered almonds	2 tbsp.
1/4 cup	raisins	1/4 cup
1/4 cup	dried mixed fruit	1/4 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 almonds,raisins and dried mixed fruit 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

Traditionally an Easter bread but delicious any time of the year.

BASIC PASTA DOUGH

American		Canadian
1/4 cup	water	1/4 cup
1	egg, beaten	1
1 tbsp.	olive oil	1 tbsp.
1/2 tsp.	salt	1/2 tsp.
1-2/3 cups	semolina/pasta flour	1-1/2 cups

1.Mix water and egg with a fork.

2.Add water-egg mixture and remaining ingredients in order listed into the Baking Pan.

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

4.Select: Dough/Pasta Setting.

5.Press Start - There will be a 25-minute preheat delay before mixing begins.

6.Allow to mix until the “Add Ingredient”signal beeps (in 45-50 minutes).

7.Press Start/Reset button to STOP cycle.

8.Remove pasta dough from the Baking Pan and divide into 3 portions. Cover the 2 portions waiting to be rolled.

9.Set smooth rollers of a pasta machine as far apart as possible. Feed through one piece of dough. Fold in half both lengthwise and crosswise as required and re-roll 4-6 more times until smooth, shiny and elastic. Start to roll dough thinner by increasing number setting, until dough is 1/16"- 1/8"

(.16 - .32 cm) or desired thickness.

10.Move handle of pasta machine to desired cutter blade and roll through onto lightly floured towel. Repeat with remaining 2 portions of pasta dough. Dry for 30 minutes. Cook, or cover and refrigerate for use within 24 hours or freeze for use within a month.

11.To cook pasta: Bring a large volume of water to a boil in a large pot. Add small amount of salt and oil to the water. Add pasta and bring back to the boil. Continue to boil 3-5 minutes or until pasta is al dente (firm, but cooked). Drain and add favorite sauce.

Remember, pasta dough will be ready when the “Add- Ingredient” signal beeps. That means you will have pasta dough in about 45-50 minutes.

If your pasta dough is sticky, simply add a little more semolina flour or chill before shaping.

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

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