Black & Decker B900SC - Manuel (Page 25)

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BANANA NUT CAKE
Ingredients 1 loaf
Whole eggs, large, at
room temperature
2
Egg whites, at room
temperature
2
Sour milk 1 /
3
cup
Banana, mashed 1½ cups
Oil 6 tbsp.
Sugar 1 cup
Salt ¾ tsp.
Cream of tartar 1½ tsp.
All-purpose flour 2 cups
Nuts, chopped ¾ cup
Baking soda ¾ tsp.
Baking powder 2 tsp.
Select Batter Bread™
Course
10
Note: Stir, using a spatula to fold in any flour around sides of bread pan.
BREAD / PIZZA / PASTA DOUGH COURSES
Dough Courses Method:
1. Add ingredients to bread pan in order listed. Refer to MEASURING YOUR
INGREDIENTS. Place bread pan into breadmaker. Push down on rim until it fits
firmly into place. Close lid.
2. Press MENU Button; choose Course 11, 12 or 14: Bread Dough, Pizza Dough or
Pasta Dough. Press CRUST to choose crust color. If delay bake is desired, press
▲ /▼ buttons to set delay bake timer, and then press START for delay; or, simply
press START to begin immediately.
Important: Don’t use delay bake timer if your recipe includes eggs, fresh milk,
yogurt or other dairy products, meats, fish or any other ingredients that may spoil.
3. When your dough is finished, breadmaker will beep and “0:00” will appear
in display window. Press STOP and open lid. Remove dough from bread pan.
Follow recipe shaping and baking instructions.
Dough Course Hints for Best Results
• If using delay bake timer, make sure yeast is on top of flour, away from liquids.
Important: Never allow dough to remain in breadmaker after Course is complete;
it may over rise and damage machine.
• Rising times for dough after it is shaped and placed in baking pan will vary due
to recipe, temperature and humidity level of your kitchen. Optimum temperature
of room for rising is 80°– 85°F/27°– 29°C. Rising is most essential feature in
bread making.
• Breadmaker allows dough to have first rise or fermentation before dough is
removed. Fermentation conditions gluten, (becoming pliable and elastic with a
soft, smooth quality) develops flavor and leavens product.
• Sometimes a double rising is beneficial especially for whole grain or 100% whole
wheat bread. Let dough rise once in breadmaker. Remove from breadmaker,
punch down, let rise again, punch down and let rest 10 minutes. Resting allows
gluten to relax and makes handling easier. Shape as desired and allow to rise
until doubled in volume. If only 1 rise is desired, remove from breadmaker, let
rest, shape and rise as above.
Baker’s Hint:
• Dough has doubled in volume when an indentation remains after tip of a finger is
pressed lightly and quickly into dough. If indentation springs back, cover and let
rise a few more minutes and check again.
MAKING DOUGHS: CRUST TREATMENTS
Important: For use only with the Dough Courses
• Always allow optimum rising of shaped dough.
• Use pastry brush to apply glaze.
• Bake as directed.
Egg Yolk Glaze
For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tbsp. water or
milk.
Egg White Glaze
For shiny, chewy crust, mix 1 slightly beaten egg white with 1 tbsp. water.
Lightly Floured
Sprinkle enough flour onto work area so dough can be handled without sticking.
Shaped Rolls:
Cloverleaf Rolls
Shape into ½-inch balls. Place 3 balls in each muffin tin and let rise until doubled
in size.
Crisscross Rolls
Shape into balls, setting 2 aside. Combine balls and roll into a
1 /
8
-inch thick square.
Cut strips 1 /
8
-inch wide and 2-inches long. Place 1 strip across top of each ball.
Repeat process, placing second strip in opposite direction across top of each ball.
Traditional Rolls
Shape into balls. For “pull apart” rolls, place dough balls with sides touching. For
“individual” rolls place dough balls 2-inches apart.