Black & Decker ALL-IN-ONE HORIZONTAL DELUXE B2300 Guide D'utilisation Et D'entretien page 13

RE C IP E S
GOLDEN POTATO BREAD
Program Setting: 1 (Basic)
3 ⁄4 cup potato water*
(80 to 90° F.)
2 tbsp. unsalted butter or
margarine, cut into pieces
3 tbsp. dry skim milk powder
2 tbsp. potato starch
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet.
3. Select Basic setting and appropriate loaf size (2 lb.) and desired color.
4. Press Start button.
5. The Complete Signal will sound when bread is done.
6. Using pot holders, remove bread pan from the unit and carefully remove
bread and turn right side up. (Kneading paddles may remain in bread.
Remove paddles when bread has cooled.)
7. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).
* To make potato water, place peeled potatoes in saucepan of cold water.
Bring to boil; reduce heat and cook until fork tender. Drain, reserving liquid.
Mash potatoes without any additions of salt, butter or milk. Cool water to 80
to 90° F and allow mashed potatoes to stand covered at room temperature
for use.
OATMEAL BREAD
Program Setting: 2 (Rapid Bake I)
1 1⁄2 cups buttermilk (110 to 120° F.)
2 tbsp. butter or margarine, cut
into pieces
2 tbsp. maple syrup
(not pancake syrup)
1. Measure ingredients in order listed into bread pan.
2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet.
3. Select Rapid Bake I setting, appropriate loaf size (2.0 lb.) will appear and
select desired color.
4. Press Start button.
5. The Complete Signal will sound when bread is done.
6. Using pot holders, remove bread pan from the unit and carefully remove
bread from pan. (Kneading paddles may remain in bread. Remove paddles
when bread has cooled.)
7. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).
1 tsp. granulated sugar
1 1⁄2 tsp. salt
1 large egg, at room temperature
4 cups bread flour
2 1⁄4 tsp. active dry or bread
machine yeast
1 cup quick cooking oatmeal
1 tsp. salt
4 cups bread flour
4 tsp. vital wheat gluten
3 tsp. rapid rise yeast
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