Black and Decker Ultimate Plus 2lb Convection Breadmaker B2500C User Manual

							
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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 
Course
Select Rapid 
Fruit & Nut
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 to dispenser (press EXTRAS before pressing START to begin baking):
Raisins1/3 cup½ cup2/3 cup
Select Fruit & Nut 
Course
Select Rapid Fruit & 
Nut Course
Active dry yeast2 tsp.2½ tsp.2¾ tsp. 
						

							
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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 to dispenser (press EXTRAS before pressing START to begin baking):
Dried fruit1/3  cup½ cup2/3 cup
Select Fruit & Nut 
Course
Select Rapid Fruit & 
Nut
Active dry yeast2 tsp.2½ tsp.2¾ tsp.
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.
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.
Add to dispenser (press EXTRAS before pressing START to begin baking):
Sunflower seeds 
(kernels)2 tbsp.3 tbsp.¼ cup
Select Fruit & Nut 
Course
Select Rapid Fruit & 
Nut Course
Active dry yeast2 tsp.2½ tsp.2¾ tsp. 
						

							
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Method:
1. Remove bread pan from breadmaker. Attach kneading paddle onto shaft. 
Add ingredients to bread pan in order listed. Refer to MEASURING YOUR 
INGREDIENTS. Make sure all ingredients, except water, are at room 
temperature.
2. Place bread pan into breadmaker. Push down on rim until it fits firmly into 
place. Close lid.
3. Press MENU; choose Batter Breads™ Course. Press CRUST to choose crust 
color. If delay bake is desired, press ▲/▼ buttons to set delay bake timer, and 
then press START for delay; or, simply press START to begin immediately.
Important: Don’t use delay bake timer if your recipe includes eggs, fresh milk, 
yogurt or other dairy products, meats, fish or any other ingredients that may spoil.
4. At beep during kneading process, check dough. At this time, push down any 
dough or flour that may stuck to 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.
5. Before baking begins, remove bread pan from breadmaker. Remove kneading 
paddle from batter and place bread pan back into breadmaker to complete bake 
process. Removing paddle will help prevent tearing cake/loaf when it is removed 
from pan after baking.
6. When bread is finished baking breadmaker will beep and “0:00” will appear in 
display window. Press STOP and open lid.
Caution: Oven caivty, bread pan, kneading paddle and bread will be very hot. Use 
oven mitts.
7. Remove bread pan from breadmaker as soon as course is complete and allow 
cake or Batter Breads™ to remain in pan for 20 minutes on cooling rack before 
removing. Using oven mitts, take non metal spatula and gently loosen cake from 
sides of pan. Turn upside down to remove. Allow to cool 15 – 30 minutes before 
cutting.
8. When bread has completely cooled (approximately 1 hour) store in air tight 
container.
9. Unplug unit and allow to cool completely before cleaning. Clean bread pan 
after each use.
Batter Breads™ Course Hints for Best Results
• It is important that you assist breadmaker in stirring process during resttime. Refer 
to KNEADING AND BAKING COURSE chart for appropriate time. Use a rubber 
spatula to gently scrape the ingredients from sides and corners of pan, and fold 
into wet mixture.
• Full size cake mix (16-oz or larger), quick bread or muffin mix (13-oz or larger) 
works well using Batter Breads™ Course. As with any other liquid ingredients, 
the liquid should be 80ºF/27ºC and the eggs room temperature. Otherwise, add 
ingredients as listed on package instructions. 1-step angel food cake mixes may 
also be used. 2-step and swirl mix will work well using this program.
• Although delay bake timer is an option for this Course, our experience has shown 
recipes included do not mix well when delayed. You may find a few of your 
recipes may work well; therefore, we have given you delay as an option.
BATTER BREADS™
Batter Breads™ Course will mix and bake a prepackaged cake mix or quick bread.
SWEET CORN BREAD
Ingredients1 loaf
 Eggs, large, at room temperature2
 Milk (80°F/27°C)1 cup
 Butter, melted¼ cup
 Sugar¾ cup
 Salt1 tsp.
 All-purpose flour2 cups
 Cornmeal1 cup
 Double acting baking   powder1 tbsp.
Select Batter Breads™ Course
Ingredients1½ lb.
Add to dispenser (press EXTRAS before pressing START to begin baking):
Raisins½ cup
Select Fruit & Nut 
Course
Select Rapid Fruit & Nut
Active dry yeast2½ tsp. 
						

							
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CHEDDAR LOAF BREAD
Ingredients1 loaf
Eggs, large, at room 
temperature3
Crushed pineapple, 
undrained1 cup
Shortening, room temp.½ cup
Cheddar cheese, 
shredded1 cup
Sugar½ cup
Salt¾ tsp.
All-purpose flour2 cups
Double acting baking 
powder1 tbsp.
Add to dispenser (press EXTRAS before pressing 
START to begin baking):
Pecans, chopped½ cup
Select Batter Breads™ Course
Note: During rest cycle, stir with a spatula to fold in any flour around sides of bread 
pan.
PINEAPPLE COCONUT POUND CAKE
Ingredients1 cake
Eggs, large, at room 
temperature2
Crushed pineapple, 
undrained1 cup
Butter, softened¼ cup
Sugar¾ cup
Salt½ tsp.
Coconut, grated½ cup
All-purpose flour2 cups
Double acting baking 
powder1 tbsp.
Add to dispenser (press EXTRAS before pressing 
START to begin baking):
Coconut, grated½ cup
Select Batter Breads™ Course
Note: During rest cycle, stir with a spatula to fold in any flour around sides of bread 
pan. 
						

							
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LOW CARB BREAD RECIPES... EASY AS 1-2-3
For all low carb recipes, use the Low Carb Course selection. Your breadmaker is 
preset to medium crust color and a 2 lb. (908 g) loaf size; these cannot be changed 
on the Low Carb Course setting.
Important: Use exact ingredients listed in recipe; do not substitute! You may 
only substitute quick or rapid yeast for active dry yeast as given in the YEAST 
CONVERSION chart in this Use and Care manual.
LOW CARB WHITE BREAD
Ingredients2 lb.
Water (80°F/27°C)1½ cups
Canola oil3 tbsp.
Lemon juice2 tsp.
Liquid lecithin1 tbsp.
Butter, cold and cut in 
small pieces¼ cup
Eggs, large, at room 
temperature2
Salt2 tsp.
Psyllium husks3 tbsp.
Dry oatmeal, instant or 
regular 3 tbsp.
Nutritional yeast flakes3 tbsp.
Oat bran¾ cup
Splenda®¼ cup
Rice bran¼ cup
Vital wheat gluten1 cup
Bread flour2 cups
Active dry yeast6 tsp.
Select Low Carb Course
Yield: 28 slices
BANANA NUT CAKE
Ingredients1 loaf
Whole eggs, large, at 
room temperature2
Egg whites, at room 
temperature2
Sour milk▬ cup
Banana, mashed1½ cups
Oil6 tbsp.
Sugar1 cup
Salt¾ tsp.
Cream of tartar1½ tsp.
All-purpose flour2 cups
Baking soda¾ tsp.
Double acting baking 
powder2 tsp.
Add to dispenser (press EXTRAS before pressing 
START to begin baking):
Nuts, chopped¾ cup
Select Batter Breads™ Course
Note: During rest cycle, stir with a spatula to fold in any flour around sides  
of bread pan. 
						

							
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LOW CARB CINNAMON RAISIN  BREAD 
Ingredients2 lb.
Water (80°F/27°C)2 cups
Canola oil3 tbsp.
Liquid lecithin1 tbsp.
Salt1 tbsp.
Splenda®▬ cup
Oat bran¾ cup
Ground almonds¾ cup
Vanilla-flavored whey 
protein powder1 cup
Vital wheat gluten2¾ cups
Cinnamon1 tbsp.
Active dry yeast6 tsp.
Add to dispenser (press EXTRAS before pressing 
START to begin baking):
Raisins1/3 cup
Select Low Carb Course
Yield: 28 slices
Nutritional Analysis*
Calories / slice77
Calories from fat36
Total fat4 g
Cholesterol4 mg
Sodium268 mg
Potassium146 mg
Carbohydrates10
Dietary fiber2 g
Sugar2 g
Protein10 g
Vit A1 iu
Nutritional Analysis*
Calories / slice106
Calories from fat45
Total fat5 g
Cholesterol20 mg
Sodium187 mg
Potassium90 mg
Carbohydrates15
Dietary fiber3 g
Sugar0.4 g
Protein5 g
Vit A85 iu
Calcium10 mg
Iron1 mg
*Calories & nutritional information based on serving sizes listed in recipe.
Low Carb Course Method:
 1.  Remove bread pan from breadmaker. Attach kneading paddle onto shaft.  
    Add ingredients to bread pan in order listed. Refer to MEASURING YOUR  
   INGREDIENTS. Make sure all ingredients, except water, are at room  
   temperature.
 2.  Place bread pan into breadmaker. Push down on rim until it fits firmly into  
    place. Close lid.
 3.  Press MENU and choose Low Carb Course. Press START to start course cycles 
     immediately.
Important: Don’t use delay bake timer if your recipe includes eggs, fresh milk, 
yogurt or other dairy products, meats, fish or any other ingredients that may spoil.
 4.  About 5 – 10 minutes in Knead 2 cycle, check dough ball. It will be sticky to  
    the touch. At this time, push down any dough or flour that may be stuck to  
   sides of bread pan.
 5.  At end of baking cycle, a beep will sound and the breadmaker will start a  
    60-minute Keep Warm cycle. “0:00” will appear in display and colon will  
   begin to flash. Keep Warm indicator light will flash.
 6.  Press STOP and use oven mitts to carefully remove bread pan. The indicator  
    light will go out when the STOP button is pressed.
Caution: Bread pan, kneading paddle and bread will be extremely hot. Use oven 
mitts.
 7.  Turn bread pan upside-down and shake several times to release bread. Do  
    not use metal utensils inside bread pan or breadmaker. Remove kneading  
   paddle and allow loaf to cool standing upright on wire rack approximately  
   15 – 30 minutes prior to slicing.
 8.  Cut loaf in half, top to bottom, then cut each half into ½-inch slices.
 9.  When bread has cooled completely (approximately 1 hour), store in an  
    airtight container.
 10.  Unplug unit and allow to cool completely before cleaning. Clean bread pan  
    after each use. 
						

							
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GLUTEN FREE BREAD RECIPES... EASY AS 1-2-3
The Gluten Free Course on your breadmaker allows you to prepare fresh break 
for a gluten-free diet or for bread lovers that have special dietary needs. Your 
breadmaker is preset to medium crust color and a 1.5 lb. (681 g) loaf size; these 
cannot be changed on the Gluten Free Course setting.
Important: Use exact ingredients listed in recipe; do not substitute! You may 
only substitute quick or rapid yeast for active dry yeast as given in the YEAST 
CONVERSION chart in this Use and Care manual.
Note: For all Gluten Free recipes, we used Red Star Quick Rise™ Yeast.
GLUTEN FREE COUNTRY WHITE BREAD
Ingredients1.5 lb.
Water (110 – 115 °F / 43 
– 46 °C)11/3 cups
Extra large eggs3
Oil3 tbsp.
Cider vinegar1 tsp.
Sugar3 tbsp.
Salt1½ tsp.
Dry milk½ cup
White rice flour2 cups
Potato starch flour1¼ cups
Soy flour1/3 cup
Tapioca flour½ cup
Xanthan gum1 tbsp.
Red Star Quick Rise™ 
Yeast4½ tsp.
Select Gluten Free Course
Gluten Free Method:
 11.  Remove bread pan from breadmaker. Attach kneading paddle onto shaft.  
    Add ingredients to bread pan in order listed. Refer to MEASURING YOUR  
   INGREDIENTS. Make sure all ingredients, except water, are at room  
   temperature.
Calcium19 mg
Iron1 mg
 *Calories & nutritional information based on serving sizes listed in recipe.
LOW CARB BATTER BREADS™
Use the Batter Breads™ Course and Light CRUST for low carb Batter Breads™. 
Follow the method given for LOW CARB BREADS, but choose Batter Breads™ 
course in step #3 and select CRUST color LIGHT.
LOW CARB CHOCOLATE CAKE
Ingredients1 cake
Butter, melted6 tbsp.
Sour cream, room 
temperature½ cup
Eggs, large, at room 
temperature6
Cocoa powder¼ cup
Splenda®3 tbsp.
Soy flour¾ cup
Select Batter Breads™ Course and LIGHT crust 
color.
Yield: 9 pieces
Nutritional Analysis*
Calories / slice182
Calories from fat144
Total fat9 g
Cholesterol171 mg
Sodium222 mg
Potassium280 mg
Carbohydrates5
Dietary fiber1 g
Sugar2 g
Protein8 g
Vit A510 iu
Calcium92 mg
Iron1 mg
 *Calories & nutritional information based on serving sizes listed in recipe. 
						

							
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Ingredients1.5 lb.
Tapioca flour½ cup
Cocoa powder1 tbsp.
Xanthan gum1 tbsp.
Caraway seeds1 tbsp.
Red Star Quick Rise™ 
Yeast4½ tsp.
Select Gluten Free Course
BREAD / PIZZA / PASTA DOUGH COURSES
Dough Courses Method:
1. Add ingredients to bread pan in order listed. Refer to MEASURING YOUR 
INGREDIENTS. Place bread pan into breadmaker. Push down on rim until it fits 
firmly into place. Close lid.
2. Press MENU button; choose Bread Dough or Pizza Dough Course. Press LOAF 
to choose loaf size and then CRUST to choose crust color. If delay bake is 
desired, press ▲/▼ buttons to set delay bake timer, and then press START for 
delay; or, simply press START to begin immediately.
Important: Don’t use delay bake timer if your recipe includes eggs, fresh milk, 
yogurt or other dairy products, meats, fish or any other ingredients that may spoil.
3. When your dough is finished, breadmaker will beep and “0:00” will appear 
in display window. Press STOP and open lid. Remove dough from bread pan. 
Follow recipe shaping and baking instructions.
Dough Course Hints for Best Results
• If using delay bake timer, make sure yeast is on top of flour, away from liquids.
Important: Never allow dough to remain in breadmaker after Course is complete; 
it may over rise and damage machine.
• Rising times for dough after it is shaped and placed in baking pan will vary due 
to recipe, temperature and humidity level of your kitchen. Optimum temperature 
of room for rising is 80°– 85°F/27°– 29°C. Rising is most essential feature in 
bread making.
• Breadmaker allows dough to have first rise or fermentation before dough is 
removed. Fermentation conditions gluten, (becoming pliable and elastic with a 
soft, smooth quality) develops flavor and leavens product.
• Sometimes a double rising is beneficial especially for whole grain or 100% whole 
wheat bread. Let dough rise once in breadmaker. Remove from breadmaker, 
punch down, let rise again, punch down and let rest 10 minutes. Resting allows 
gluten to relax and makes handling easier. Shape as desired and allow to rise 
until doubled in volume. If only 1 rise is desired, remove from breadmaker, let 
rest, shape and rise as above.
 12.  Place bread pan into breadmaker. Push down on rim until it fits firmly into  
    place. Close lid.
 13.  Press MENU and choose Gluten Free Course. Press START to start course 
cycles immediately.
Important: Don’t use delay bake timer if your recipe includes eggs, fresh milk, 
yogurt or other dairy products, meats, fish or any other ingredients that may spoil.
 14.  About 5 – 10 minutes in Kneading cycle, check mixture. It should swirl  
    about the bread pan with a definite raised pattern on top. At this time, use a  
   rubber spatula to push any flour or dough from the sides of the pan down into  
   the mixture.
 15.  At end of baking cycle, a beep will sound. Press STOP and use oven mitts to  
    carefully remove bread pan. The indicator light will go out when the STOP  
   button is pressed.
Caution: Bread pan, kneading paddle and bread will be extremely hot. Use oven 
mitts.
 16.  Turn bread pan upside-down and shake several times to release bread. Do  
    not use metal utensils inside bread pan or breadmaker. Remove kneading  
   paddle and allow loaf to cool standing upright on wire rack approximately  
   15 – 30 minutes prior to slicing.
 17.  Cut loaf in half, top to bottom, then cut each half into ½-inch slices.
 18.  When bread has cooled completely (approximately 1 hour), store in an  
    airtight container.
Unplug unit and allow to cool completely before cleaning. Clean bread pan after 
each use.
GLUTEN FREE PUMPERNICKEL BREAD
Ingredients1.5 lb.
Water (110 – 11 5 °F / 43 
– 46 °C)1 cup
Extra large eggs3
Oil3 tbsp.
Cider vinegar1 tsp.
Molasses3 tbsp.
Salt1½ tsp.
Dry milk½ cup
Brown rice flour2 cups
Potato starch flour½ cup 
						

							
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DOUGH COURSE RECIPES...AS EASY AS 1-2-3
DINNER ROLL DOUGH
Ingredients12 rolls18 rolls24 rolls
Eggs, large, at room 
temperature111
Plus enough water 
(80°F/27°C) to equal¾ cup¾ cup + 1 tbsp.11/3 cups
Oil2 tbsp.3 tbsp.¼ cup
Sugar2 tbsp.3 tbsp.¼ cup
Salt1 tsp.1½ tsp.2 tsp.
Bread flour2 cups3¼ cups4 cups
Active dry yeast1½ tsp.2 tsp2¼ tsp.
Select Dough Course
Method:
1. Place on lightly floured surface. Divide into pieces and shape.
2. Place on greased baking sheet. Cover and let rise in a warm place for 30 minutes 
or until doubled in size.
3. Bake at 350ºF/177ºC for 15 to 25 minutes, or until done.
Baker’s Hint:
• Dough has doubled in volume when an indentation remains after tip of a finger is 
pressed lightly and quickly into dough. If indentation springs back, cover and let 
rise a few more minutes and check again.
MAKING DOUGHS: CRUST TREATMENTS
Important: For use only with the Dough Courses
• Always allow optimum rising of shaped dough.
• Use pastry brush to apply glaze.
• Bake as directed.
Egg Yolk Glaze
For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tbsp. water or 
milk.
Egg White Glaze
For shiny, chewy crust, mix 1 slightly beaten egg white with 1 tbsp. water.
Lightly Floured
Sprinkle enough flour onto work area so dough can be handled without sticking.
Shaped Rolls:
Cloverleaf Rolls
Shape into ½-inch balls. Place 3 balls in each muffin tin and let rise until doubled 
in size.
Crisscross Rolls
Shape into balls, setting 2 aside. Combine balls and roll into a 1/8-inch thick square. 
Cut strips 1/8-inch wide and 2-inches long. Place 1 strip across top of each ball. 
Repeat process, placing second strip in opposite direction across top of each ball.
Traditional Rolls
Shape into balls. For “pull apart” rolls, place dough balls with sides touching. For 
“individual” rolls place dough balls 2-inches apart. 
						

							
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CHEEZY GARLIC ROLL DOUGH
Ingredients18 rolls24 rolls
Eggs, large, at room 
temp.11
Plus enough water 
(80°F/27°C) to equal1 cup11/3 cups
Oil2 tbsp.3 tbsp.
Sugar1/3 cup½ cup
Salt1½ tsp.2 tsp.
Dry milk1 tbsp.2 tbsp.
Bread flour3½ cups4½ cups
Active dry yeast2 tsp.2¼ tsp.
Select Dough Course
Topping:
Parmesan cheese, grated½ cup2/3 cup
Garlic, finely minced1½ tbsp.2 tbsp.
Butter, melted3 tbsp.¼ cup
Method:
1. Place on lightly floured surface. Divide into pieces and shape.
2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-
garlic mixture. Place in greased 9” x 13” baking dish. Cover and let rise in warm 
place for 45 minutes or until doubled in size.
3. Bake at 325ºF/163ºC for 35 to 40 minutes, or until done.
WHEAT DINNER ROLL DOUGH
Ingredients9 rolls18 rolls
Water (80°F/27°C)¾ cup1½ cups
Oil1 tbsp.2 tbsp.
Brown sugar2 tbsp.¼ cup
Salt1 tsp.2 tsp.
Bread flour1¼ cups2½ cups
Whole wheat flour1 cup2 cups
Active dry yeast2 tsp.2¼ tsp.
Select Dough Course
Method:
1. Place on lightly floured surface. Divide into pieces and shape.
2. Place on greased baking sheet. Cover and let rise in a warm place for 30 minutes 
or until doubled in size.
3. Bake at 350ºF/177ºC for 25 – 30 minutes, or until golden brown.