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Black and Decker ALLINONE HORIZONTAL AUTOMATIC BREADMAKER B900SC User Manual
Black and Decker ALLINONE HORIZONTAL AUTOMATIC BREADMAKER B900SC User Manual
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20 21 WHITE SOURDOUGH STARTER IngredientsAmount Active dry yeast2¼ tsp. Water (110°F/43°C)2 cups Bread flour3½ cups Sugar1 tbsp. In 4-qt. glass container, dissolve yeast in water (110°F/43°C); let stand 5 minutes, then add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day. Starter will “rise and fall” during fermentation period and become thinner as it stands. Sitting temperature of 80°F/27°C is best for sour flavor to develop. When starter is developed, it is bubbly and may have yellow liquid layer on top; stir before using. It may be used for baking or placed in the refrigerator to use later; cover loosely. To use starter, measure amount specified in recipe. After refrigeration, let container of starter come to room temperature before measuring – about 4 hours. WHITE SOURDOUGH BREAD Ingredients1.0 lb.1½ lb.2.0 lb. Water (80°F/27°C)½ cup + 1 tbsp.¾ cup¾ cup + 1 tbsp. Starter (see above recipe)¾ cup1 cup1¼ cup Sugar2 tsp.1 tbsp.4 tsp. Salt1 tsp.1½ tsp.2 tsp. Bread flour2 cups3 cups4 cups Active dry yeast1½ tsp.2 tsp.2¼ tsp. Select White Course111 Select Rapid White222 Active dry yeast2 tsp.2½ tsp.2¾ tsp. CORNBREAD Ingredients1.0 lb.1½ lb.2.0 lb. Eggs, large; room temperature112 plus enough water (80°F/27°C) to equal¾ cup + 2 tbsp.1 cup + 3 tbsp.11/3 cups Oil2 tbsp.3 tbsp.¼ cup Honey2 tbsp.3 tbsp.¼ cup Salt1 tsp.1½ tsp.2 tsp. Dry milk1 tbsp.2 tbsp.2½ tbsp. Bread flour2 cups3 cups4 cups Cornmeal¼ cup1/3 cup½ cup Active dry yeast1½ tsp.2 tsp.2¼ tsp. Select White Course111 Select Rapid White222 Active dry yeast2 tsp.2½ tsp.2¾ tsp.
22 23 FAT-FREE WHITE BREAD Ingredients1.0 lb.1½ lb.2.0 lb. Water (80°F/27°C)¾ cup + 1 tbsp.1 cup + 3 tbsp.1½ cups Applesauce1 tbsp.2 tbsp.3 tbsp. Sugar1½ tbsp.3 tbsp.¼ cup Salt1 tsp.1½ tsp.2 tsp. Dry milk1 tbsp.1½ tbsp.2 tbsp. Bread flour2¼ cups3 cups4 cups Cornmeal¼ cup1/3 cup½ cup Active dry yeast1½ tsp.2 tsp.2¼ tsp. Select White Course111 Select Rapid White222 Active dry yeast2 tsp.2½ tsp.2¾ tsp. EGG BREAD Ingredients1.0 lb.1½ lb.2.0 lb. Eggs, large; room temperature122 plus enough water (80°F/27°C) to equal ¾ cup + 1 tbsp. 1 cup + 1 tbsp.11/3 cups Oil1 tbsp.1½ tbsp.2 tbsp. Sugar4 tsp.2 tbsp.2½ tbsp. Salt1 tsp.1½ tsp.2 tsp. Dry milk2 tbsp.3 tbsp.¼ cup Bread flour2 cups + 2 tbsp.3 cups4 cups Active dry yeast1½ tsp.2 tsp.2¼ tsp. Select White Course111 Select Rapid White222 Active dry yeast2 tsp.2½ tsp.2¾ tsp. HONEY GRANOLA BREAD Ingredients1.0 lb.1½ lb.2.0 lb. Water (80°F/27°C)¾ cup + 3 tbsp.1 cup + 3 tbsp.1½ cups Oil2 tbsp.3 tbsp.¼ cup Honey2 tbsp.3 tbsp.¼ cup Salt1 tsp.1½ tsp.2 tsp. Dry milk2 tbsp.2½ tbsp.3 tbsp. Bread flour2 cups3 cups4 cups Granola cereal3/4 cup¾ cup1 cup Active dry yeast1½ tsp.2 tsp.2¼ tsp. Select White Course111 Select Rapid White222 Active dry yeast2 tsp.2½ tsp.2¾ tsp.
24 25 POTATO BREAD Ingredients1.0 lb.1½ lb.2.0 lb. Eggs, large; room temperature122 plus enough water (80°F/27°C) to equal¾ cup + 2 tbsp.1¼ cups1½ cups Oil1 tbsp.2 tbsp.3 tbsp. Sugar4 tsp.2 tbsp.3 tbsp. Salt1 tsp.1½ tsp.2 tsp. Dry milk2 tbsp.3 tbsp.¼ cup White pepper1/8 tsp.¼ tsp.¼ tsp. Instant potato buds¼ cup1/3 cup½ cup Green onion tops, chopped1 tbsp.1½ tbsp.2 tbsp. Bread flour2 cups3 cups4 cups Active dry yeast1½ tsp.2 tsp.2¼ tsp. Select White Course111 Select Rapid White222 Active dry yeast2 tsp.2½ tsp.2¾ tsp. WHOLE GRAIN BREAD Ingredients1.0 lb.1½ lb.2.0 lb. Water (80°F/27°C)¼ cup1/3 cup½ cup Cultured buttermilk (80°F/27°C)2/3 cup1 cup11/3 cups Oil2 tsp.1 tbsp.1 tbsp. + 1 tsp. Molasses3 tbsp.¼ cup1/3 cup Salt1 tsp.1½ tsp.2 tsp. Baking soda¾ tsp.1 tsp.1½ tsp. Oat bran cereal, uncooked3 tbsp.¼ cup1/3 cup Cornmeal3 tbsp.¼ cup1/3 cup Rye flour3 tbsp.¼ cup1/3 cup Buckwheat flour3 tbsp.¼ cup1/3 ⅓ cup Whole wheat flour1/3 cup½ cup1/3 cup Bread flour11/3 cups2 cups3 cups Active dry yeast1½ tsp.2 tsp.2¼ tsp. Select White Course111 Select Rapid White222 Active dry yeast2 tsp.2½ tsp.2¾ tsp.
26 27 SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD Ingredients1½ lb.2.0 lb. Eggs, large; room temperature11 plus enough water (80°F/27°C) to equal1 cup + 2 tbsp.1¼ cups Oil2 tbsp.3 tbsp. Molasses1 tbsp.2 tbsp. Sugar1 tbsp.2 tbsp. Salt1½ tsp.2 tsp. Bread flour2½ cups3 cups Whole wheat flour½ cup1 cup Sesame seeds2 tbsp.2½ tbsp. Cumin seeds¼ tsp.¼ tsp. Sunflower seeds (kernels)1½ tbsp.2 tbsp. Active dry yeast2 tsp.2¼ tsp. Select Whole Wheat Course33 Select Rapid Whole Wheat44 Active dry yeast2½ tsp.2¾ tsp. WHOLE WHEAT BREAD Ingredients1.0 lb.1½ lb.2.0 lb. Egg whites111 plus enough cultured buttermilk (80°F/27°C) to equal 1 cup1 cup + 3 tbsp.1½ cups Oil2 tbsp.3 tbsp.¼ cup Molasses2 tbsp.3 tbsp.¼ cup Salt1 tsp.1½ tsp.2 tsp. Baking soda¼ tsp.½ tsp.¾ tsp. Whole wheat flour2 cups3 cups4 cups Active dry yeast1½ tsp.2 tsp.2¼ tsp. Select Whole Wheat Course333 Select Rapid Whole Wheat444 Active dry yeast2 tsp.2½ tsp.2¾ tsp.
28 29 CARAWAY RYE BREAD Ingredients1.0 lb.1½ lb.2.0 lb. Eggs, large; room temperature112 plus enough water (80°F/27°C) to equal¾ cup1 cup + 1 tbsp.1⅓ cups Oil2 tbsp.3 tbsp.¼ cup Honey2 tbsp.3 tbsp.¼ cup Salt1 tsp.1½ tsp.2 tsp. Dry milk1 tbsp.2 tbsp.3 tbsp. Bread flour1 cup1½ cups2 cups Whole wheat flour½ cup¾ cup1 cup Caraway seeds1 tbsp.2 tbsp.3 tbsp. Active dry yeast1½ tsp.2 tsp.2¼ tsp. Select Whole Wheat Course333 Select Rapid Whole Wheat444 Active dry yeast2 tsp.2½ tsp.2¾ tsp. ONION RYE BREAD Ingredients1.0 lb.1½ lb.2.0 lb. Eggs, large; room temperature112 plus enough water (80°F/27°C) to equal¾ cup + 2 tbsp.1 cup + 3 tbsp.1⅓ cups + 2 tbsp. Oil2 tbsp.3 tbsp.¼ cup Honey2 tbsp.3 tbsp.¼ cup Salt1 tsp.1½ tsp.2 tsp. Dry milk1 tbsp.2 tbsp.3 tbsp. Bread flour1 cup1½ cups2 cups Whole wheat flour½ cup¾ cup1 cup Caraway seeds1 tbsp.2 tbsp.3 tbsp. Dehydrated onion2 tbsp.3 tbsp.¼ cup Active dry yeast1½ tsp.2 tsp.2¼ tsp. Select Whole Wheat Course333 Select Rapid Whole Wheat444 Active dry yeast2 tsp.2½ tsp.2¾ tsp.
30 31 SEVEN GRAIN BREAD Ingredients1½ lb.2.0 lb. Eggs, large; room temperature11 plus enough water (80°F/27°C) to equal1 cup + 2 tbsp.1½ cups Oil2 tbsp.3 tbsp. Honey2 tsp.1 tbsp. Salt1½ tsp.2 tsp. Whole wheat flour1½ cups2 cups Bread flour½ cup1 cup Brown rice flour¼ cup1/3 cup Spelt flour¼ cup1/3 cup Buckwheat flour¼ cup1/3 cup Rye flour¼ cup1/3 cup Oatmeal¼ cup1/4 cup Cornmeal2 tbsp.¼ cup Gluten3 tbsp.¼ cup Active dry yeast2 tsp.2¼ tsp. Select Whole Wheat Course33 Select Rapid Whole Wheat44 Active dry yeast2½ tsp.2¾ tsp. TWO CHEESE BREAD Ingredients1.0 lb.1½ lb.2.0 lb. Eggs, large; room temperature111 plus enough water (80°F/27°C) to equal¾ cup1 cup1¼ cups Oil2 tsp.1 tbsp.1½ tbsp. Honey1 tsp.2 tsp.1 tbsp. Salt1 tsp.1½ tsp.2 tsp. Dry milk2 tbsp.2 tbsp.3 tbsp. Whole wheat flour¼ cup½ cup¾ cup Bread flour1¾ cups2½ cups3¼ cups Grated cheddar cheese2/3 cup1 cup11/3 cups Grated Parmesan cheese2 tbsp.3 tbsp.¼ cup Sesame seeds1 tsp.2 tsp.1 tbsp. Active dry yeast1½ tsp.2 tsp.2¼ tsp. Select Whole Wheat Course333 Select Rapid Whole Wheat444 Active dry yeast2 tsp.2½ tsp.2¾ tsp.
32 33 PUMPERNICKEL BREAD Ingredients1.0 lb.1½ lb.2.0 lb. Eggs, large; room temperature112 plus enough water (80°F/27°C) to equal¾ cup + 1 tbsp.1 cup + 2 tbsp.1 cup + 6 tbsp. Oil2 tbsp.3 tbsp.¼ cup Honey2 tbsp.3 tbsp.¼ cup Salt1 tsp.1½ tsp.2 tsp. Dry milk1 tbsp.2 tbsp.3 tbsp. Bread flour1 cup1½ cups2 cups Whole wheat flour½ cup¾ cup1 cup Rye flour½ cup2/3 cup1 cup Caraway seeds1 tbsp.2 tbsp.3 tbsp. Instant coffee granules1 tsp.2 tsp.1 tbsp. Cocoa powder2 tbsp.3 tbsp.¼ cup Active dry yeast1½ tsp.2 tsp.2¼ tsp. Select Whole Wheat Course333 Select Rapid Whole Wheat444 Active dry yeast2 tsp.2½ tsp.2¾ tsp. HEARTY NUT BREAD Ingredients1.0 lb.1½ lb.2.0 lb. Water (80°F/27°C)1 cup1¼ cups1 cup + 7 tbsp. Oil2 tsp.1 tbsp.1½ tbsp. Molasses3 tbsp.¼ cup1/3 cup Salt1 tsp.1½ tsp.2 tsp. Dry oatmeal, quick or regular1/3 cup½ cup2/3 cup Whole wheat flour2/3 cup1 cup11/3 cups Bread flour11/3 cups2 cups22/3 cups Walnuts, chopped2/3 cup¾ cup1 cup Active dry yeast1½ tsp.2 tsp.2¼ tsp. Select Whole Wheat Course333 Select Rapid Whole Wheat444 Active dry yeast2 tsp.2½ tsp.2¾ tsp.
34 35 FRENCH BREAD Ingredients1.0 lb.1½ lb.2.0 lb. Water (80°F/27°C)¾ cup + 2 tbsp.1 cup + 2 tbsp.1½ cups Oil1 tbsp.1½ tbsp.2 tbsp. Sugar1 tbsp.1½ tbsp.2 tbsp. Salt1 tsp.1½ tsp.2 tsp. Bread flour2¼ cups3½ cups4 cups Active dry yeast1½ tsp.2 tsp.2¼ tsp. Select French Course555 Select Rapid French666 Active dry yeast2 tsp.2½ tsp.2¾ tsp. ITALIAN HERB BREAD Ingredients1.0 lb.1½ lb.2.0 lb. Water (80°F/27°C)¾ cup + 2 tbsp.1 cup + 1 tbsp.1¼ cups + 2 tbsp. Oil1½ tbsp.2 tbsp.3 tbsp. Sugar1 tbsp.2 tbsp.3 tbsp. Salt1 tsp.1½ tsp.2 tsp. Dry milk1 tbsp.2 tbsp.3 tbsp. Bread flour2¼ cups3 cups4 cups Active dry yeast1½ tsp.2 tsp.2¼ tsp. Select French Course555 Select Rapid French666 Active dry yeast2 tsp.2½ tsp.2¾ tsp. CINNAMON RAISIN BREAD Ingredients1.0 lb.1½ lb.2.0 lb. Water (80°F/27°C)¾ cup1 cup1¼ cups + 2 tbsp. Oil1 tbsp.1½ tbsp.2 tbsp. Brown sugar, firmly packed1½ tbsp.2½ tbsp.3 tbsp. Salt1 tsp.1½ tsp.2 tsp. Dry milk1 tbsp.1½ tbsp.2 tbsp. Cinnamon1 tsp.2 tsp.1 tbsp. Bread flour2¼ cups3 cups4 cups Walnuts, chopped1/3 cup½ cup2/3 cup Active dry yeast1½ tsp.2 tsp.2¼ tsp. Add: Raisins1/3 cup½ cup2/3 cup Select Fruit & Nut Course777 Select Rapid Fruit & Nut888 Active dry yeast2 tsp.2½ tsp.2¾ tsp.
36 37 CRUNCHY CRACKED WHEAT BREAD Note: This recipe requires a few quick preparation instructions. • Add cracked wheat to heatproof bowl. Pour in boiling water, stirring to prevent lumps. • Let mixture stand for 20 minutes (at 80°F/27°C). Stir, pour into bread pan and add remainder of ingredients in order given. Ingredients1.0 lb.1½ lb.2.0 lb. Cracked wheat½ cup¾ cup1 cup Water, boiling1 cup1½ cups1¾ cups Oil1½ tbsp.2 tbsp.3 tbsp. Sugar4 tsp.2 tbsp.3 tbsp. Salt1 tsp.1½ tsp.2½ tsp. Bread flour2 cups3 cups4 cups Active dry yeast1½ tsp.2 tsp.2¼ tsp. Select Fruit & Nut Course777 Select Rapid Fruit & Nut888 Active dry yeast2 tsp.2½ tsp.2¾ tsp. WHITE WHEAT BREAD Ingredients1.0 lb.1½ lb.2.0 lb. Water (80°F/27°C)¾ cup1 cup + 2 tbsp.1¼ cups + 2 tbsp. Oil1 tbsp.1½ tbsp.2 tbsp. Sugar2 tbsp.3 tbsp.¼ cup Salt1 tsp.1½ tsp.2 tsp. Dry milk1 tbsp.1½ tbsp.2 tbsp. Bread flour1¾ cups23/4 cups3½ cups Whole wheat flour¼ cup1/4 cup½ cup Active dry yeast1½ tsp.2 tsp.2¼ tsp. Ingredients1.0 lb.1½ lb.2.0 lb. Add: Sunflower seeds (kernels)2 tbsp.3 tbsp.¼ cup Select Fruit & Nut Course777 Select Rapid Fruit & Nut888 Active dry yeast2 tsp.2½ tsp.2¾ tsp. DRIED FRUIT BREAD Ingredients1.0 lb.1½ lb.2.0 lb. Water (80°F/27°C)¾ cup1 cup + 1 tbsp.1¼ cups Oil2½ tbsp.3 tbsp.¼ cup Brown sugar1½ tbsp.2½ tbsp.¼ cup Salt1 tsp.1½ tsp.2 tsp. Dry milk1 tbsp.1½ tbsp.2½ tbsp. Bread flour2¼ cups3 cups4 cups Nutmeg½ tsp.1 tsp.1½ tsp. Active dry yeast1½ tsp.2 tsp.2¼ tsp. Add: Dried fruit1/3 cup½ cup2/3 cup Select Fruit & Nut Course777 Select Rapid Fruit & Nut888 Active dry yeast2 tsp.2½ tsp.2¾ tsp.
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SOY CINNAMON RAISIN BREAD
Note: For best results, choose LIGHT crust.
Ingredients1½ lb.
Water (80°F/27°C)1 cup
Oil3 tbsp.
Sugar2 tbsp.
Salt1½ tsp.
Dry milk¼ cup
Bread flour2½ cups
Cinnamon1 tsp.
Soy flour½ cup
Active dry yeast2 tsp.
Add:
Raisins½ cup
Select Fruit & Nut
Course7
Select Rapid Fruit & Nut8
Active dry yeast2½ tsp.
DELUxE SUPER RAPID BREADS
We suggest starting super rapid bread baking with this Deluxe Super Rapid
White Bread Recipe. Follow each step carefully, noticing that water temperatures
must be 110 – 115ºF/43 – 46ºC
Important: Quick-acting yeast must be used in these recipes.
DELUxE SUPER RAPID WHITE BREAD
Ingredients1.0 lb.1½ lb.2.0 lb.
Water
(110 – 115ºF/43 – 46ºC)¾ cup + 2 tbsp.1 cup + 2 tbsp.1¼ cups
Oil1½ tbsp.2 tbsp.2½ tbsp.
Salt½ tsp.½ tsp.½ tsp.
Sugar1 tbsp.2 tbsp.3 tbsp.
Dry milk1 tbsp.2 tbsp.3 tbsp.
Bread flour2 cups3 cups4 cups
Super rapid yeast3 tsp.3½ tsp.4 tsp.
Select Deluxe Super Rapid
Course999
Deluxe Super Rapid Method:
1. Remove bread pan from breadmaker. Attach kneading paddle onto drive
shaft. Have all ingredients ready. Make sure all ingredients, except water,
are at room temperature.
2. Measure water (110 – 115ºF/43 – 46ºC) and pour into bread pan.
3. Measure oil and add to bread pan.
4. Measure and add sugar and salt to bread pan.
5. Measure bread flour and add to bread pan. Smooth into all corners.
6. Carefully measure super rapid type yeast and add to bread pan.
7. Place bread pan into breadmaker. Push down on rim until it fits firmly into
place. Close lid.
8. Press MENU and choose Course 9, Deluxe Super Rapid. Press START.
9. At beep during kneading process, check dough ball. It will be sticky to
the touch. At this time, push down any dough or flour that may be on the
sides of bread pan. If desired, add additional ingredients (i.e., raisins, nuts,
and spices). If necessary, stir ingredients. Refer to KNEADING AND
BAKING COURSES chart to check display time beep will sound.