Black and Decker BLACKDECKER ALLINONE HORIZONTAL AUTOMATIC BREADMAKER B2000 User Manual

							11
How To Use Your Breadmaker
before the minutes have been set, press and hold the
TIMER button.  With the hour setting flashing again,
immediately press the TIMER button to set the min-
utes. 
While the “00”is flashing,the minutes can be
set to “30” using the “Up” or “Down” arrows. When
the “30” stops flashing and the current time is dis-
played, the timer is set.
3
To start the delayed completion timer, press the
TIMER button.  The completion time will flash 
brieflyand be replaced by the current time in the dis-
play, and the green TIMER light will come on.  It is not
necessary to press the START/RESET button. If the
green light does not come on, and 
“13 Hr                                   ” appears on the display, you
have set the TIMER for longer than the maximum 
13 hour delay. To reset the TIMER hold the TIMER
button until the hour setting flashes, and the time can
be changed using the “Up” and “Down” arrows.
If the green light does not come on, and 
“0 Hr                                    ” appears, the TIMER has
been set for a delayed completion time which is
shorter than the actual bake time (for example 3:50 is
the bake time for SWEET bread). Reset the TIMER for
a longer delayed completion time.
4
To cancel the TIMER function, press the TIMER
button and the green light will go out.
5
To check the completion time while the green    
TIMER light is on, press the TIMER button twice. 
6
When the actual breadmaking operation begins, 
the green “timer” light will go out, the red “opera-
tion” light will come on, and total bake time (3:50 for
SWEET bread) will appear on the display. The bake
time will count down in one-minute intervals. When
the end of the countdown is reached, a beeping sig-
nal will sound and your bread is complete. The red
light will now begin flashing to show the Breadmaker
has automatically activated the 60-minute
“Keep Warm” function.
Troubleshooting
Specific questions about the breadmaker functions 
and problems with ingredients or recipes are
addressed in the “Need Help?” section beginning on
pg. 30.
If there is an operational problem with the unit,
you may see a hyphen, colon, double hyphen 
(- : --) message in the display window.  
This means there is an operational/mechanical
malfunction.  DO NOT USE THE UNIT.  Unplugthe unit and contact your local service center for
repair.  Call the toll-free number on the cover of
this booklet to ask for the location of the Black &
Decker service center nearest you.
If the START/RESET button is pressed and the
word “HOT” appears in the display window, it
indicates that the unit has not cooled sufficiently
after baking to use immediately again.  Open the
lid, remove the Baking Pan and allow the inside
of the unit to cool. Once the unit has cooled suffi-
ciently, pressing the START/RESET button will
immediately start the breadmaking operation.
For specific problems with Bread/Dough results,
see the Troubleshooting guide on the next page:TIMERERR
TIMERERR 
						

							Loaf Rises
Then Falls
“Cratered
Loaf”Loaf Rises 
Too High
“Mushroom
Loaf”Loaf Does
Not Rise
EnoughFlat Loaf
Little To No
Rising Crust 
Too DarkUncooked Or
Partially
CookedNot Mixed
Or Partially
MixedGnarly 
Knotted TopLoaf Core
Texture
Heavy &
DenseHigh
Altitude
Adjustment
12
Troubleshooting Guide
MEASUREMENT
INGREDIENT
FLOUR
SALT
SUGAR
OR
HONEY
WATER
OR
MILK
YEAST➜
Liquid 
Too Hot Or
Too Cold
Low In
Gluten
Content
None Was
Added
Used Fresh
(Wrong Type)
SALT
WATER 
OR
MILK
FLOUR
YEAST
Too Much
➜ ➜
2 Tbsp. 2 Tbsp. 2 Tbsp.
1/4 tsp. 1/4 tsp.
1/4 tsp.
1 tsp. 1 tsp.
1 tsp. 1 tsp.
2 Tbsp. 2 Tbsp.
2 Tbsp. 2 Tbsp. 2 Tbsp. 2 Tbsp.
1/4 tsp. 1/4 tsp.
1/4 tsp. 1/4 tsp.1/4 tsp.
✔✔✔
✔✔
✔
✔
✔✔
See Page 17 
See Page 16See Page 16 
See Page 16  See Page 16  See Page 16 
See Page 16 
See Pages
16 & 17See Pages
16 & 17See Pages
16 & 17 See Pages
16 & 17
RESULTS
POSSIBLE
SOLUTIONS
➜Increase Amount
Decrease Amount
➜
NOTE: The number one cause for poor results is improper measurement of ingredients (see page 8). The checklist
below offers several possible solutions. Try one adjustment at a time and only make one change per loaf.
If results do not improve with the first adjustment, move to the next possible solution.
➜ ➜ ➜ ➜➜
Not Enough
Water 
Or Milk
Too Old
Too Fine
Out of Date
Code
Forgotten
➜
➜ ➜ 
						

							Slicing & Storing Bread
For best results, allow loaves to cool on a wire rack
15 to 30 minutes before slicing.  You may use an
electric knife (such as the Black & Decker Slice
Right
™Electric Knife Model EK300) for even slices.
Otherwise, use a sharp knife with a serrated blade. 
Store bread tightly covered (resealable style bags or
plastic containers work well) at room temperature
up to three days.  If weather is hot and humid, store
in the refrigerator.  For longer storage (up to one
month), place bread in a tightly covered container inthe freezer.  If you store the bread in the refrigerator,
leave it out to bring it to room temperature before
serving.  Since homemade bread has no preserva-
tives, it tends to dry out and become stale faster
than commercially-made bread.  
Leftover slightly hardened bread may be cut into
1/2”(1.27 cm) or 1” (2.54 cm) cubes and used in
favorite recipes to make croutons, bread pudding, or
stuffing.
How To Use Your Breadmaker
CAUTION:To avoid electric shock, unplug the unit
and allow the Breadmaker to cool before cleaning.
For best performance and maintenance, it is 
recommended to clean the breadmaker after each
use as follows:
Outer Body and Oven Chamber:
Wipe the outer body of the unit with a damp cloth
or slightly dampened sponge.  Use a damp sponge
or cloth to wipe out any flour, crumbs, or other
materials from the oven chamber.
Lid
This unit has a removable
Lid for easy cleaning.
Open the Lid halfway and
pull it out towards you.
Wipe it with a damp cloth
or slightly dampened
sponge.  DO NOT
IMMERSE THE LID in liq-
uid.  Clean the viewing 
window with a moist soft
cloth (not paper towel),
then be sure to wipe it dry.  
CAUTION:DO NOT clean 
window with a commercial glass cleaner!
When reinstalling the lid, be sure the posts on the lid
are fully inserted into the slots on the hinge of the
Breadmaker.  This will prevent damage when 
closing the lid.  If you feel resistance when you try to
close the lid, stop immediately and reposition it.
The lid should close easily without any force being
applied.
Baking Pan and Mixing Paddle
Both the Baking Pan and Mixing Paddle have a non-
stick coated surface.  Do not use any harsh cleaners
or utensils on these parts as scratching may occur.
Over time, the non-stick surface may change in
color due to moisture and steam.  This is normal
and has no effect on its use or quality.
Remove the Baking Pan and Mixing Paddle from the
oven chamber before cleaning.  Wipe the outside of
the Baking Pan with a damp cloth.  Be careful not to
damage the rubber seal under the shaft.  NEVER
TOTALLY IMMERSE THE BAKING PAN in water.
You can hand wash the inside of the Baking Pan
with soapy water.  The Mixing Paddle should be
removed from the shaft and the depressed area
under the Paddle cleaned. If the Mixing Paddle is
hard to remove from the Baking Pan after baking, fill
the Pan with hot water and let soak for 30 minutes
to an hour. Next, pour out the water, turn the Pan
over and wiggle the Paddle loose while holding the 
winged coupling on the bottom of the Pan. Using a
toothpick or soft kitchen brush, clean out any dough
left in the hole of the Paddle.
CAUTION:None of the breadmaker parts are 
dishwasher-safe. DO NOT place the Baking Pan,
Removable Lid, or Mixing Paddle in the dishwasher.
Storing The Unit
Be sure to dry all parts before storing and wipe any
moisture from the Viewing Window.  To prevent loss,
you may want to store the Mixing Paddle on the
shaft.  Close the Lid and do not store anything on
top of the Lid.
Care & Cleaning
13 
						

							Service Or Repair
For service, repair, or any questions regarding your
appliance, call the appropriate “800” number on the
cover of this book.  Do NOT return the product to
the place of purchase.  Do NOT mail the product
back to the manufacturer nor bring it to a service
center.  You may also want to consult the website
listed on the cover of this manual.
Full One-Year Warranty
Applica warrants this product against any defects
that are due to faulty material or workmanship
for a one-year period after the original date of
consumer purchase. This warranty does not include
damage to the product resulting from accident,
misuse, or repairs performed by unauthorized 
personnel.
If the product should become defective within the
warranty period, or you have questions regarding
warranty or service, call Consumer Assistance 
and Information toll free at: 1-800-231-9786. 
This warranty gives you specific legal rights, and you
may also have other rights which vary from state to
state or province to province.Answers to any questions regarding warranty or 
service locations may be obtained by calling or by
writing:
In the U.S.A. or Canada
Consumer Assistance and Information
Applica Consumer Products, Inc.
6 Armstrong Road
Shelton, Connecticut  06484
1-800-231-9786
120 V, 60 Hz, AC Only, 600 Watts
Listed for use in Canada and the U.S.A. by Underwriters
Laboratories, Inc.
and Canadian Standards Association
Copyright ©1998-2000 Applica Consumer Products, Inc.
Pub No. 174598-00-RV01
Printed in People’s Republic of China
14
Applica Consumer Products, Inc.
*                                     is a trademark of The Black & Decker Corporation, Towson, Maryland, USA* 
						

							15
For Black & Decker Breadmaker
Model B2000
* 
						

							Some ingredients differ between Canada and the
United States.  Cheese, confectioner’s (icing) sugar,
and cornmeal are just a few ingredients that vary
between the two countries.  The major difference is
in flour.
Flours
Canadian floursare milled from harder wheats so
breads can be successfully made from national
brands of both 
All-Purpose Flourand Bread Flour.
U.S. “All-Purpose Flour” will produce poor results
and should not be used with this unit.  In the U.S., it
is important to use 
“Bread Flour”for even-textured
loaves.
Bread flouris processed from hard wheat and is
high in the protein substance called gluten.
When mixed and kneaded, the gluten stretches
and incorporates air bubbles to produce a light,
fine-textured loaf.  The stretchy resilience of
gluten makes this kind of flour most tolerant to
high temperatures, altitude, or high humidity.
Canadian “All-Purpose Flour”is easy to find
and has been extensively tested with the recipes
included in this book with good results.
Canadian Bread Flour may also be used with
good results.
Whole wheat and multi-grain flourscontain
the bran and germ of the grain.  Although higher
in fiber, these flours are lower in gluten than
bread flour.  Rye flour does not contain any
gluten and therefore, must be used in combina-
tion with other flours.  Whole wheat, multi-grain
and rye flour typically produce shorter, denser
loaves.  Whole wheat flours vary greatly between
the United States and Canada and from one
brand to another.  The recipes have been devel-
oped and tested using nationally available
brands of flour.
Fat
Butter, margarine or vegetable shorteningare
often interchangeable in most bread recipes.
Vegetable oil should not be substituted for 
shortening, butter or margarine (fat adds flavor
and tenderness to the dough).   
Low-fat (diet)
margarines are high in water content but may
be substituted with acceptable results for people
on a low fat diet.
Salt
In very small amounts, saltadds flavor and 
controls the rising action of the yeast, allowing
the dough to rise evenly.  In high altitude areas,
additional salt may be needed to improve bread
results, however, keep in mind that too much
salt may prevent the bread from rising.
Liquid
Milk—whole, 1% or 2% fat, skim, buttermilk, or
reconstituted (powdered) dry milk, and water
are the most commonly used liquids in bread
recipes.  Milk provides a soft crust, and gives
bread a velvety texture.  If your recipe calls for
powdered milk and you prefer to use fresh milk,
simply substitute the milk for the water and
powder.  Water makes a crisper crust. 
Sweeteners
Natural sweeteners, such as white or brown
sugar, honey, and molasses help the yeast in a
recipe to grow.  Sugar serves as food for the
yeast.  Without sugar, the yeast will not grow and
the bread will not rise.  The balance of sugar, salt,
and yeast is a very important part of the bread
making process. Sweeteners enhance the bread
flavor and the browning process.  If you prefer to
use a sugar substitute, your baking results may
vary with the type and amount of sugar 
substitute used.
Yeast
Yeastis a heat-sensitive plant that feeds on the
sugar in dough.  Too much heat will kill the
yeast, too little will slow the yeast action.  Check
the expiration date to be sure the yeast is fresh.
The recipes in this cookbook have been tested
with  Traditional Dry yeast but you may also use
Bread Machine yeast.  
*See the test for yeast freshness on the next page.
16
Bread & Dough Ingredients 
						

							Use only fresh ingredients.
In the U.S.:Use Bread Flour; In Canada:Use 
All-Purpose Flour or Canadian Bread Flour.
Use lukewarm water – not cold water.
Measure ingredients accurately and level off 
dry ingredients with the flat side of a knife or
metal spatula. (See page 8 for measuring 
techniques).
When recipes call for a “lightly floured surface,”
use about 1 to 2 tablespoons flour on the 
surface.  You may want to lightly flour your 
fingers or rolling pin for easy dough 
manipulation.
Recipes referring to a “greased/oiled” bowl call
for about 1 tablespoon oil or soft vegetable
shortening spread on the bottom and sides of
the bowl.  You may prefer to use a non-stick 
vegetable spray to “grease” the bowl to cut down
on added fats and calories.
When you let dough “rest” and “rise” according
to a recipe, place it in a warm, draft-free area.
For best results, cover the dough with waxed
paper and a clean, dry towel.  If the dough does
not double in size, it may not produce a tender
product.
Dough may be wrapped in plastic and stored in
a freezer for later use.  Bring the dough to room
temperature before using.
Bread & Dough Ingredients
* The following test can be used to determine
whether your yeast is stale and inactive:
A) Place 1/2 cup of lukewarm water into a 
small cup or bowl.
B) Stir 1 tsp. of sugar into the water then 
sprinkle 2 tsp. of yeast over the surface.
C) Place bowl or cup in a warm area and allow
to sit for 10 minutes undisturbed.
D) The mixture should foam and produce a 
strong yeast aroma. If this does not occur,
fresh yeast should be purchased.
Tips For Getting The Best Results
Tips For Handling Dough
17 
						

							18
Recipe Index
Basic
Basic White   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
White Bread Variations   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Bran Muffin Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Irish Soda Bread   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Corn Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Breadmaker Sour Dough Bread   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Sour Dough Starter  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Super Rapid Bake 
Super Rapid Basic White   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Super Rapid Lemon Poppy Seed   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Super Rapid Italian Herb   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Sweet
Tangy Ginger Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Raisin Cinnamon Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Cheesy Cheese Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Aloha Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Chocolate Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Grain
100% Whole Wheat Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Cracked Wheat Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Oatmeal Nut Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Caraway Rye Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Hearty Pumpernickel Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Dough
Foccacia (Italian Flat Bread)  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Baked Pretzels  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Pizza Dough  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Sweet Dough  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Traditional Sour Dough  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Bake
Banana Nut Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Caramel Monkey Bread  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 
						

							19
Basic
*In Canada, use either bread flour or all-purpose flour;
in U.S., use bread flour.
These are the recipes you will bake time after time. Try these recipes first.
BASIC WHITE
BRAN MUFFIN BREAD
1-1/3 cups  lukewarm water
2 tablespoons powdered milk
1-1/2 teaspoons  salt
1 tablespoon  sugar
2 tablespoons  butter or margarine
3-3/4 cups  white flour*
1 teaspoon  yeast 
1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select 
BASICsetting and REGULAR or DARK crust.
4. Push Start button. There will be a 15-minute preheat delay 
before mixing begins.
5. The Complete Signal will sound when bread is done.
6. Using pot holders, remove Baking Pan from the unit and care-
fully turn bread out of Baking Pan. (Mixing paddle may
remain in bread. Remove paddle when loaf is cool.)
7. Allow to cool before slicing.
Time: 3:50 hours
1. Measure first 7 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select 
BASIC setting and REGULAR or DARK crust.
4. Push Start button. There will be a 15-minute preheat delay 
before mixing begins.
5. At Add Ingredient beep, add raisins.
6. The Complete Signal will sound when bread is done.
7. Using pot holders, remove Baking Pan from the unit and care-
fully turn bread out of Baking Pan. (Mixing paddle may remain
in bread. Remove paddle when loaf is cool.)
8. Allow to cool before slicing.
Time: 3:50 hours
WHITE BREAD VARIATIONS
For Breadsticks:
Prepare White Bread recipe and use Dough setting.  
Divide dough into 24 equal pieces.  
Shape each piece into a narrow 8-inch (20 cm) long rope.  
Place on greased baking sheets.  
Brush with milk and sprinkle with dried onion flakes or garlic powder.  
Cover and let rise 40 - 50 minutes, or until doubled in size.  Place a pan of
hot water on lower rack of oven.  
Bake in preheated 375°F (191°C) oven for about 20 minutes.
For Crusty Rolls:
Prepare White Bread recipe as above.  
Divide dough into 16 equal pieces.  
Shape each piece into a 2-inch (5 cm) ball and place on greased 
baking sheet.  
Cover and let rise 50 - 60 minutes, or until doubled in size.  Place a pan of
hot water on lower rack of oven.  
Bake in a preheated 375°F (191°C) oven for 17 - 20 minutes.
For Butter-top Rolls:
Prepare White Bread recipe as above. 
Divide dough into 16 equal pieces.  
Shape each piece into a 3-inch (7.6 cm) oval. 
Place on greased baking sheet.  
With a sharp knife, partially slit top making a 1/4-inch (.64 cm) deep cut.  
Brush tops with butter and sprinkle with cornmeal.  
Cover and let rise 50 - 60 minutes.  
Place a pan of hot water on lower rack of oven.  
Bake in a preheated 375°F (191°C) oven for 17 - 20 minutes.
Poppy Pan Rolls:
Prepare White Bread recipe as above.  
Divide dough into 24 equal pieces. 
Shape each piece into a 2-inch (5 cm) ball.  
Dip top into melted butter and then into poppy seeds.  Place in greased
muffin pans. 
Cover and let rise for about 60 minutes, or until doubled in size.
Bake in a preheated 375°F (191°C) oven for 17 - 20 minutes.
1-1/4 cups  lukewarm water
3 tablespoons  molasses
2 teaspoons  sugar
2 tablespoons butter
1 teaspoon  salt
3 cups  white flour*
1/2 cup  bran cereal
1-1/4 teaspoons  yeast
Add Ingredient: 1/2 cup raisins 
						

							*In Canada, use either bread flour or all-purpose flour;
in U.S., use bread flour.
Basic
IRISH SODA BREAD
1-1/3 cups  milk
2 tablespoons butter or margarine
2 teaspoons  sugar
2 teaspoons  caraway seeds
1/2 teaspoon salt
1/2 teaspoon  baking soda
3-1/3 cups  white flour*
1 teaspoon yeast
Add Ingredient: 1/3 cup raisins
1. Measure first 8 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select 
BASIC setting and REGULAR or DARK crust.
4. Push Start button. There will be a 15-minute preheat delay 
before mixing begins.
5. At Add Ingredient beep, add raisins.
6. The Complete Signal will sound when bread is done.
7. Using pot holders, remove Baking Pan from the unit and care-
fully turn bread out of Baking Pan. (Mixing paddle may remain
in bread. Remove paddle when loaf is cool.)
8. Allow to cool before slicing.
Time: 3:50 hours
20
CORN BREAD
1 cup  lukewarm water
2 tablespoons  powdered milk
1/4 cup honey
3 tablespoons  butter or margarine
1 teaspoon  salt
3 cups  white flour*
1/2 cup  cornmeal
1-1/4  teaspoons  yeast         
Add Ingredient: 1/2 cup frozen corn kernels
1. Measure first 8 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select 
BASIC setting and REGULAR or DARK crust.
4. Push Start button.  There will be a 15-minute preheat delay 
before mixing begins.
5. At Add Ingredient beep, add frozen corn.
6. The Complete Signal will sound when bread is done.
7. Using pot holders, remove Baking Pan from the unit and care-
fully turn bread out of Baking Pan.  (Mixing paddle may
remain in bread.  Remove paddle when loaf is cool.)
8. Allow to cool before slicing.
Time: 3:50 hours
BREADMAKER SOUR DOUGH BREAD
(Bakes in the Baking Pan)
2/3 cup lukewarm water**
1-1/2 teaspoons  salt
1-1/2 teaspoons  sugar
3-1/2 cups  white flour*
1-3/4 cups  Sour Dough Starter (see recipe on page 21)
2-1/2 teaspoons  yeast
1. Measure all ingredients in the order listed into Baking Pan. 
2. Insert Baking Pan securely into unit; close lid.
3. Select 
BASIC setting and REGULAR or DARK crust. 
4. Push start button.  There will be a 15-minute preheat delay before
mixing begins.
5. The Complete Signal will sound when the bread is done.
6.  Using a pot holder, remove Baking Pan from the unit and care-
fully turn bread out of Baking Pan.  (Mixing paddle may remain
in bread.  Remove paddle when loaf is cool.)
7. Allow to cool before slicing.
Time:  3:50 hours
** When using American bread flour, use 1/2 cup water instead of 2/3 cup.
Note:For traditional Sour Dough Bread, which bakes in an 
oven, see page 28.