Black & Decker B900SC Owner's Manual download pdf (Page 8)







For best results, place bread on wire rack and allow to cool for 15 – 30 minutes

before slicing. Use electric knife or serrated knife for even slices.

Store unused bread, tightly sealed (sealable plastic bags or plastic containers

work well) at room temperature for up to 3 days. For longer storage, (up to 1

month) place bread in sealed container in freezer. Since homemade bread has

no preservatives, it tends to dry out and become stale faster. Leftover or slightly

hardened bread may be cut into ½-inch or 1-inch cubes and used in recipes to

make croutons, bread pudding or stufng.



 Depending on the Course or recipe used, some steps may not apply or there

may be additional steps. Refer to the respective Course sections in this booklet for

more detailed instructions.



1. Open lid and remove bread pan. Lift bread pan straight

up and out using the handle .







2. Position kneading paddle on the drives shaft. Match

at side of drive shaft to at part of hole in kneading

paddle. Make sure paddle is secure .

3. Place ingredients into the bread pan. For best results,

add all liquid ingredients rst, then add all dry

ingredients.





4. Make small indentation on top of dry ingredients (not

so deep it reaches the wet layer) and add yeast/baking

powder/baking soda.







5. Insert the bread pan into the baking chamber. Press

down on rim of bread pan until it snaps securely into

place .

 If bread pan does not snap securely into place,

remove bread pan. Wearing oven mitts, place ngers

behind bread pan clips and gently pull away from oven

wall. Insert bread pan again.

6. Close the lid. Plug into standard electrical outlet.

Breadmaker will beep and three zeros will ash in

display window.



Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French

bread gets unique crust and texture from the lack of fat added. However, breads

that call for fat stay fresh longer. If butter is used directly from refrigerator, it should

be cut into small pieces for easier blending during kneading process.



Double acting baking powder is leavening agent used in quick breads and cakes.

This type of leavening agent does not require rising time before baking, as chemical

reaction works when liquid ingredients are added and again during baking process.



Baking soda is another leavening agent, not to be confused or substituted for baking

powder. It also does not require rising time before baking, as chemical reaction

works during baking process.







Select 1 of the following special glazes to enhance your bread.

• Egg Glaze: Beat 1 large egg and 1 tablespoon of water together, brush generously

over dough – prior to baking.

• Melted Butter Crust: Brush melted butter over just-baked bread for a softer, more

tender crust.

• Milk Glaze: For a softer, shiny crust, brush just-baked bread with milk or cream.

• Sweet Icing Glaze: Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk

until smooth to make a consistent glaze. Drizzle glaze over raisin bread or sweet

breads when they are almost cool.

 If desired, generously sprinkle with your choice of poppy, sesame or caraway

seeds after glazing.



Although your breadmaker will mix, knead and bake bread automatically, when

baking bread from scratch, it is necessary to learn to recognize condition of your

dough. The ratio of our to liquid is the most critical factor in any bread recipe,

yet most easily remedied. After 5 to 8 minutes in Knead Stage, open breadmaker to

check consistency of dough. Dough should be in a soft, tacky ball (feel sticky like

scotch tape). If it is too dry, add ½-to-1 tsp. of liquid at a time. If it is too wet, add

½-to-1 tbsp. of our at a time.

 

In high-altitude areas (over 3,000 feet) dough tends to rise faster, as there is less

air pressure. Therefore, less yeast is necessary. For more information on High

Altitude Baking guides contact:

Colorado Cooperative Extension Resource Center

Toll free: (877) 692-9358

E-mail: [email protected]

Website: www.ext.colostate/edu/depts/coopext

In dry climates, our is drier and requires slightly more liquid.

In humid climates, our is wetter and will absorb less liquid, so less liquid is

required.







1 2 3 4 5 6 7 8 9 10 11 12 13 ... 70 71

Comments to this Manuals

No comments

Black & Decker B900SC Owner's Manual Page 8

Comments to this Manuals

Related products and manuals for Bread making machines Black & Decker B900SC