Black & Decker All-in-One Pro B1650 Manuel D'utilisation page 31

CINNAMON RAISIN
American
1-1/3 cups
2 tbsp.
2 tbsp.
2 tbsp.
1-1/2 tsp.
4-1/4 cups
1-1/2 tsp.
1-1/4 tsp.
1/2 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 raisins 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
MAPLE RAISIN
American
1-1/3 cups
2 tbsp.
2 tbsp.
2 tsp.
1-1/4 tsp.
4-1/4 cups
1-1/4 tsp.
2/3 cup
1. Measure first 7 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 raisins 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
* In U.S., use Bread Flour; in Canada, use either Bread Flour or
All-Purpose Flour.
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Treats For Every Age
Enjoy these recipes for a change of pace!
water
powdered milk
shortening
sugar
salt
white flour*
cinnamon
yeast
ADD INGREDIENTS:
raisins
milk
butter or margarine
brown sugar
maple flavouring
salt
white flour*
yeast
ADD INGREDIENTS:
raisins
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Canadian American
1-1/3 cups 1 cup
2 tbsp. 1 tbsp.
2 tbsp. 2 tbsp.
2 tbsp. 1 tsp.
1-1/2 tsp. 3 cups
4 cups 3/4 tsp.
1-1/2 tsp.
1-1/4 tsp.
1
1 tbsp.
1/2 cup
1. Measure first 6 ingredients in order listed into Baking Pan.
2. Insert Baking Pan into oven chamber,twist to secure.Close lid.
3. Select:Dough/Pasta Setting.
4. Press Start - There will be a 25-minute preheat delay before
mixing begins.
5. When cycle is complete, remove dough from machine to a
lightly floured surface. If necessary, knead in enough flour to
make dough easy to handle. Roll into a 14" x 9" (36 x 23 cm)
rectangle. With sharp knife, cut into eighteen 14" x 1/2" (36 x
1.27 cm) strips. Gently pull each strip into a rope 16" (41 cm)
long. To shape into pretzels: Curve ends of each rope to make a
circle; cross ends at top. Twist ends once and lay over bottom of
circle. Place on greased baking sheets. Do not let rise.
6. Combine lightly beaten egg and 1 tablespoon water; brush on
Canadian
pretzels. Sprinkle with coarse salt or sesame seeds. Bake at
1-1/3 cups
350°F (177°C) for 18 to 20
2 tbsp.
minutes or until done.
2 tbsp.
(For even browning when
2 tsp.
using two sheets, switch
1-1/4 tsp.
positions halfway through
4 cups
baking.) Remove from
1-1/4 tsp.
sheets; cool on wire rack.
Yield: Makes 18 pretzels.
2/3 cup
30
BAKED PRETZELS
beer
butter
sugar
salt
white flour*
yeast
GLAZE:
egg, lightly beaten
water
coarse salt or sesame seeds
Canadian
1 cup
1 tbsp.
2 tbsp.
1 tsp.
2-3/4 cups
3/4 tsp.
1
1 tbsp.