Black & Decker All-in-One Pro B1650 Manuel D'utilisation page 34

SWEDISH TEA RING
American
1-1/4 cups
1
2 tbsp.
1/4 cup
3/4 tsp.
3-3/4 cups
1-1/4 tsp.
2 tbsp.
2 tsp.
1/2 cup
2/3 cup
1. Measure ingredients in the 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 . Divide
dough in half. Roll each half into a rectangle 14 x 9 inches
(36 x 23 cm). Spread each half with the butter and sprinkle
with half brown sugar, cinnamon, and raisins. Roll up,
beginning at wide side. Pinch edge of dough into roll to seal
well. Stretch roll to make even. With sealed edge down, shape
into ring on lightly greased baking sheet. Pinch ends together.
With scissors, make cuts 2/3 of the way through the ring at
1-inch (2.54 cm) intervals. Turn each section on it's side.
Cover & let rise until double. Repeat with second half of dough.
6. Bake at 350 F (177
o
Sweet Icing and decorate with nuts and cherries.
Yield: Makes 2 Tea Rings.
Sweet Icing: Combine 3/4 cup confectioner's (icing) sugar, 1 table-
spoon milk and 1/4 teaspoon almond flavoring until smooth.
JEWISH CHALLAH
American
1 cup
2
3 tbsp.
3 tbsp.
1-1/4 tsp.
3-3/4 cups
1 tsp.
1
1 tbsp.
* In U.S., use Bread Flour; in Canada, use either Bread Flour or
All-Purpose Flour.
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International Holiday Breads
milk
egg, beaten
butter
sugar
salt
white flour*
yeast
FILLING:
butter
cinnamon
brown sugar
raisins
C) for 15 to 20 minutes. If desired frost with
o
water
eggs, beaten
shortening
sugar
salt
white flour*
yeast
GLAZE:
egg yolk
water
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Canadian American
1 cup
1-1/4 cups
1 2
2 tbsp. 2 tbsp.
1/4 cup 2 tbsp.
3/4 tsp. 2 tbsp.
3-2/3 cups 1-1/2 tsp.
1-1/4 tsp. 3-2/3 cups
1-1/4 tsp.
2 tbsp.
2 tsp. 3 tbsp.
1/2 cup 1/4 cup
2/3 cup 1/3 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 almonds,raisins and dried mixed fruit 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
Traditionally an Easter bread but delicious any time of the year.
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: Dough/Pasta Setting.
Canadian
4. Press Start - There will be a 25-minute preheat delay before
1 cup
mixing begins.
2
5. When cycle is complete, remove dough from machine to a
3 tbsp.
lightly floured surface. Divide dough into 6 equal portions.
Roll with palm of hand into long smooth strips. The pieces
3 tbsp.
should be thicker in the middle & gradually taper towards
1-1/4 tsp.
the ends. Braid the 6 dough strips. Place on lightly greased
3-2/3 cups
baking sheet. Cover & let rise 30 minutes or until double in
1 tsp.
volume.
6. Beat egg yolk with one tablespoon of water and brush over
challah. Bake at 350
1
1 tbsp.
Shaping this dough may take some practice, but it is well worth it.
33
RUSSIAN KULICH
water
eggs, beaten
powdered milk
butter
sugar
salt
white flour*
yeast
ADD INGREDIENTS:
slivered almonds
raisins
dried mixed fruit
F (177 C) for 30-35 minutes.
o o
Canadian
1 cup
2
2 tbsp.
2 tbsp.
2 tbsp.
1-1/2 tsp.
3-1/2 cups
1-1/4 tsp.
3 tbsp.
1/4 cup
1/3 cup