Black & Decker B6000C User Manual - Page 17

ENGLISH Program Setting: 9 (Dough) BEST EVER SWEET DOUGH ½ cup water (80 to 90ºF) ½ cup sour cream 3 large eggs, at room temperature 6 tbsp. granulated sugar 6 tbsp. unsalted butter or margarine, cut into small pieces ¾ tsp. salt 4¼ cups bread flour 3 tsp. active dry or bread machine yeast 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 Dough setting. 4. Press Start/Stop (I/O) button. 5. The complete signal will sound when bread is done. 6. Using pot holders, remove bread pan from the unit and turn dough out onto lightly floured surface. 7. Invert large mixing bowl over dough and let rest for 10 minutes. 8. Shape into your favorite coffee cake or dinner rolls. Variation - Lemon Cheese Braid: 1. Prepare filling: In bowl, cream together 1 cup creamy cottage cheese, 3 tbsp. granulated sugar, 1 tbsp. flour. Stir in 1 egg yolk, 1 tbsp. sour cream, 1 tsp. grated lemon peel and 1 tbsp. lemon juice. 2. Divide dough in half. Roll out half on lightly greased baking sheet to 9 x 16-inch rectangle. 3. Spread half of the filling down center third of oblong. Cut 16 slits in dough along each side of filling making strips about 1-inch wide. Fold strips at an angle across filling, alternating from side to side. 4. Cover and let rise in warm place until doubled in size (about 45 minutes). 5. Bake in preheated oven at 375°F until golden brown, about 20 minutes. 6. Remove from pan and cool on wire rack. 7. If desired, combine 1 cup confectioners' sugar, 1 tsp. grated lemon peel and about 1 tbsp. lemon juice. Frost cooled cake. Pineapple Cheese Swirls: 1. Combine 1/3 cup cottage cheese, 1 egg yolk, 1 tbsp. granulated sugar and ½ cup well drained crushed pineapple. 2. Roll out half dough onto lightly floured surface to 16 x 12-inch oblong. Cut lengthwise into 12 one inch strips. Take hold of each strip at the end and twist in opposite directions. Coil twist on greased baking sheet; tuck and seal end. Repeat with remaining strips of dough. Place about 1 tbsp. filling in center of each swirl. 3. Cover and let rise in warm place until doubled in size (about 45 minutes). 4. Bake in preheated oven at 375°F until golden brown, about 20 minutes. 5. Remove from pan and cool on wire rack. 6. If desired, drizzle with confectioners' sugar frosting. Program Setting: 10 (Rapid White) OATMEAL BREAD 1½ cups buttermilk (110 to 120°F) 2 tbsp. butter or margarine, cut into pieces 2 tbsp. maple syrup (not pancake syrup) 1 cup quick cooking oatmeal 1 tsp. salt 4 cups bread flour 4 tsp. vital wheat gluten 3 tsp. rapid rise yeast 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 White setting, appropriate loaf size (2-lb.) will appear and select desired color. 4. Press Start/Stop (I/O) 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). 32 33