Black and Decker B2200 User Manual
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21 ReCIPeS P\fo\b\fam Settin\b: 3 (Rapid bake II) HeRbed FReNCH bReAd 2 cups water (110 to 120°F. (4\b to 48°C)) 2 tbsp. instant minced onion 2 tbsp. chopped fresh parsley 1 1⁄2 tbsp. finely chopped garlic 1 1⁄2 tbsp. sugar 1 1⁄2 tsp. salt 5 1⁄2 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. \b. Select Rapid Bake II setting and appropriate loaf size (2 lb.) will appear and select color. 4. Press Start button. 5. The Complete Signal will sound when bread is done. 6. Using pot holders, remove baking pan from the unit and carefully remove bread from baking pan. (Kneading paddle may remain in bread. Remove paddle when bread has cooled.) 7. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).
22 ReCIPeS P\fo\b\fam Settin\b: 4 (Sandwich) CRACKed WHeAT SANdWICH bReAd 2 cups water (80 to 90°F. (26 to \b2°C)) \b tbsp. dry milk powder \b tbsp. butter or margarine, cut into pieces \b tbsp. honey 2 tsp. salt 1 1⁄2 cups whole wheat flour 2 1⁄2 cups bread flour 1 cup cracked wheat (bulgar) 4 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. \b. Select Sandwich setting and appropriate loaf size (2 lb.) and color. 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 carefully remove bread from pan. (Kneading paddle may remain in bread. Remove paddle when bread has cooled.) 7. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).
23 ReCIPeS P\fo\b\fam Settin\b: 5 (Whole G\fain) WHOle WHeAT CURRANT bReAd 11⁄4 cups water (80 to 90°F. (26 to \b2°C)) 2 1⁄2 tbsp. unsalted butter or margarine, cut into pieces 2 tbsp. honey 2 tsp. grated orange peel 1 1⁄4 tsp. salt 1 1⁄2 cups whole wheat flour 2 1⁄2 cups bread flour \b tsp. active dry or bread machine rise yeast 2 tsp. vital wheat gluten (optional) 1. Measure ingredients into bread pan in the order listed. 2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet. \b. Select Whole Grain setting and appropriate loaf size (2 lb.) and color. 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 carefully remove bread from bread pan. (Kneading paddle may remain in bread. Remove paddle when bread has cooled.) 7. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).
24 ReCIPeS P\fo\b\fam Settin\b: 6 (Sweet) CHeeSY CHeeSe bReAd ¾ cup water (80 to 90°F. (26 to \b2°C)) ½ cup cottage cheese ½ cup shredded Swiss cheese ¼ cup grated Parmesan cheese 1 tbsp. butter or margarine, cut into pieces 2 tbsp. sugar 1 \b⁄4 tsp. salt 1 tbsp. instant minced onion 1 tbsp. chopped parsley \b 1⁄4 cup 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. \b. Select Sweet setting and appropriate loaf size (1½ lb.) and color. 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 carefully remove bread from pan. (Kneading paddle may remain in bread. Remove paddle when bread has cooled.) 7. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).
25 ReCIPeS P\fo\b\fam Settin\b: 7 (Quick b\fead) CRAISIN PeCAN bReAd 2 cups all\fpurpose flour 1 cup sugar ¼ cup softened butter or margarine 1 tsp. baking powder ½ tsp. baking soda 2 tsp. grated orange peel ½ tsp. salt 1 cup buttermilk 2 large eggs, at room temperature 1 tsp. vanilla extract 1 cup dried cranberries ½ cup chopped pecans 1. In large mixing bowl, combine ingredients in order listed. 2. Spoon batter evenly into bread pan. \b. Insert bread pan securely into unit; close lid. Plug unit into wall outlet. 4. Select the Quick Bread setting. 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 paddle may remain in bread. Remove paddle when bread has cooled.) 8. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).
26 ReCIPeS P\fo\b\fam Settin\b: 8 (dou\bh) dINNeR ROllS ¼ milk (80 to 90°F. (26 to \b2°C)) ¼ cup water (80 to 90°F. (26 to \b2°C)) 1 large egg, at room temperature ¼ cup sugar 2 tbsp. butter or margarine, cut into small pieces ½ tsp. salt 2½ cups bread flour 2¼ 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. \b. 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. Shape into your favorite dinner rolls shapes such as braids, Parker House or clover leaf. 9. Cover and let rise until doubled in size (about \b0 minutes). 10. Bake at \b75°F (190°F) for 12 minutes or until golden brown. Note: If desired, brush with melted butter or beaten egg and sprinkle with sesame, poppy or fennel seeds. Va\fiation - Cinnamon Rolls: 1. Roll out dough on lightly floured surface to 9 x 14\finch rectangle. 2. Brush with about 2 tbsp. melted butter. Sprinkle with a mixture of \b tbsp. sugar and \b tsp. ground cinnamon. Top with ¼ cup raisins. \b. Roll up jelly\froll style, starting at long end. 4. Cut into 1\finch slices and arrange in greased 9 x 12\finch baking pan. 5. Cover and let rise in warm place until doubled in size (about 45 minutes). 6. Bake at \b50°F (177°C) for \b0 minutes or until golden. 7. Remove from oven and cool on wire rack.
27 P\fo\b\fam Settin\b: 9 (F\fench) SUNdRIed TOMATO PARMeSAN bReAd 11⁄4 cups water (80 to 90°F. (26 to \b2°C)) 1⁄4 cup olive oil 1 1⁄4 tsp. salt ½ tsp. garlic pepper ²/ ³ cup grated Parmesan cheese \b \b⁄4 cups bread flour 2 1⁄4 tsp. active dry or bread machine yeast ¹/ ³ cup chopped sundried tomatoes \b tbsp. chopped Italian parsley 1. Measure ingredients into bread pan in the order listed. 2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet. \b. Select French setting, appropriate loaf size (2 lb. ) and desired color. 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 carefully remove bread from pan. (Kneading paddle may remain in bread. Remove paddle when bread has cooled.) 7. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).
28 ReCIPeS P\fo\b\fam Settin\b: 10 (P\fese\fves) STRAWbeRRY KIWI PReSeRVeS 2 cups coarsely chopped strawberries 1 cup coarsely chopped golden or green kiwi ¾ cup sugar 1 tbsp. fresh lemon juice 1 pkg. (1.75 oz.) powdered pectin 1. Measure ingredients in order listed into bread pan. 2. Insert bread pan securely into unit. Close lid. Plug unit into wall outlet. \b. Select Preserve setting and press the Start button. 4. The Complete Signal will sound when the preserves are done. 5. Using pot holders, remove bread pan from the unit and cool on wire rack. Carefully pour jam into clean jars. 6. Place in refrigerator to set. 7. Store in refrigerator for up to \b weeks. Makes about \b cups.
29
ReCIPeS2 Tbsp.2 Tbsp. 2 Tbsp.2 Tbsp.2 Tbsp.2 Tbsp. 2 Tbsp.2 Tbsp. 2 Tbsp. 1/4 tsp. 1/4 tsp.1/4 tsp.1 tsp.1 tsp.1 tsp.1 tsp.1/4 tsp.1/4 tsp.1/4 tsp.1/4 tsp.1/4 tsp.
Increase AmountDecrease Amount
INGREDIENT
Use Traditional Dry Yeast or Bread Machine
Y east only
T oo Much Used Fresh
(Wrong Type)Use Tradtional Dry
Ye ast or Bread
Machine Yeast only
SaltForgotten
Out Of Date
Code
FLOUR
Ye ast
None Was Added
Use Bread
Flour for best
resultsT oo Fine Use Bread
Flour for best
results Use Bread
Flour for best
results
Low In Gluten
Content Use Whole
Wheat or Multi
-Grain Flours Use Whole
Wheat or Multi-Grain Flours
T
oo Old
Use lukewarm
water only
Loaf Core Texture
Heavy & Dens e
Not Enough
Wa ter Or Milk
Liquid Too Hot or
T oo Cold
Sugar Or
Hone
y
Ye ast
Crust Too
Dark
MEASUREMENTS
Wa ter Or
Milk
High Altitude
Adjustment
FLOUR
Wa ter Or
Milk
Salt
Uncooked Or
Partially
Cooked
Not Mixed Or
Partially Mixe d
Gnarly
Knotted Top
RESULT S
POSSIBLE SOLUTIONS
Loaf Rises
Then Falls
Cratered Loaf
Loaf Rises Too
High
Mushroom Loaf
Loaf Does Not
Rise Enough
Flat Loaf Little To No Rising
30
2 Tbsp.2 Tbsp. 2 Tbsp.2 Tbsp.2 Tbsp.2 Tbsp. 2 Tbsp.2 Tbsp. 2 Tbsp. 1/4 tsp. 1/4 tsp.
1/4 tsp.1 tsp.
1 tsp.1 tsp.1 tsp.1/4 tsp.1/4 tsp.1/4 tsp. 1/4 tsp.1/4 tsp.
Increase Amount
Decrease Amount
INGREDIENT
Use Traditional Dry Yeast or Bread Machine
Y east only
T oo Much
Used Fresh
(Wrong Type)Use Tradtional Dry
Ye ast or Bread
Machine Yeast only
SaltForgotten
Out Of Date
Code
FLOUR
Ye ast
None Was Added
Use Bread
Flour for best
resultsT oo Fine Use Bread
Flour for best
results Use Bread
Flour for best
results
Low In Gluten
Content Use Whole
Wheat or Multi
-Grain Flours Use Whole
Wheat or Multi-Grain Flours
T
oo Old
Use lukewarm
water only
Loaf Core Texture
Heavy & Dens e
Not Enough
Wa ter Or Milk
Liquid Too Hot or
T oo Cold
Sugar Or
Hone
y
Ye ast
Crust Too
Dark
MEASUREMENTS
Wa ter Or
Milk
High Altitude
Adjustment
FLOUR
Wa ter Or
Milk
Salt
Uncooked Or
Partially
Cooked
Not Mixed Or
Partially Mixe d
Gnarly
Knotted Top
RESULT S
POSSIBLE SOLUTIONS
Loaf Rises
Then Falls
Cratered Loaf
Loaf Rises Too
High
Mushroom Loaf
Loaf Does Not
Rise Enough
Flat Loaf Little To No Rising
eNGlISH