Breadmaker recipies wanted

black & decker breadmaker recipes

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Christmas Wreath Bread

Dough:

1 cup milk
2 large eggs, beaten
2 tablespoons butter or margarine
2 tablespoons sugar
1 to 1 1/2 teaspoons anise extract
1 teaspoon anise seed
1 teaspoon salt
3 1/2 cups Canadian all-purpose flour*
1/2 cup dried apricots, quartered
1/2 cup sweetened dried cranberries
3 teaspoons yeast
Glaze:
1/2 cup confectioners' sugar
2 1/2 teaspoons milk

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Measure all Dough ingredients in the order listed into Baking Pan of the All-In-One Deluxeâ„¢ Horizontal Breadmaker, Model B2005.
Inset Baking Pan securely into unit; close lid.
Select DOUGH setting, and push the start button. There will be a 25-minute delay before mixing begins.
The complete signal will sound when the dough is done.
Using a pot holder, remove Baking Pan from the unit and place dough on lightly floured board. Let dough rest 10 minutes.
With floured hands, divide dough into two sections. Roll each into a long strand (about 34 inches long). Cut off about 3 inches from each strand and set aside to decorate wreath.
Twist strands together. Place on a greased baking sheet, shape into a circle and pinch ends together to form a wreath. Use reserved dough to make a bow, holly leaves or other decorations for the wreath. Arrange decorations over top of wreath.
Cover and let rise about 30 - 35 minutes, or until doubled.
Bake in preheated 350degreesF. oven for 30 to 35 minutes, or until lightly browned. Gently remove from baking sheet, and cool on wire rack.
Mix glaze ingredients together until smooth. If too thick, add additional milk a drop at a time.
Drizzle glaze over wreath. Garnish with toasted almond slices, if desired. See Photo A.
* In the U.S., use bread flour.

TIME: 2 hours (for dough)

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Rice Pudding

3 eggs slightly beaten.
1 3/4 cups milk
1 1/2 cups cooked rice
1/2 cup sugar
1/2 cup raisin (optional)
1 teaspoon vanilla
1 teaspoon cinnamon

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Combine all ingredients in Baking Pan of All-In-One Deluxeâ„¢ Horizontal Breadmaker, Model B2005.
Insert Baking Pan securely in unit. Close lid.
Select DESSERTS Setting and push the START button. There will be a 5-minute preheat delay before mixing begins.
The COMPLETE signal will sound when the dessert is done.
Using pot holders, remove Baking Pan from unit.
Serve warm from Baking Pan, or chilled with light cream, if desired.
TIME: 1:39 hours.

Makes: About 6 servings.

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Almond Apricot Bread

1 can (6 ounces) pineapple juice
1/4 cup plus 2 tablespoons lukewarm water
2 tablespoons butter or margarine
2 tablespoons dry milk powder
1 tablespoon sugar
1 1/4 teaspoon salt
1 teaspoon nutmeg
1/2 cup dried apricots, quartered
1/2 cup coarsely chopped almonds
3 cups Canadian all-purpose flour *
2 teaspoons yeast

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Measure all ingredients in the order listed into Baking Pan of All-In-One Deluxeâ„¢ Horizontal Breadmaker, Model B2005.
Insert Baking Pan securely into unit; close lid.
Select SWEET setting and REGULAR crust.
Push the start button. There will be a 15-minute delay before mixing begins.
The complete signal will sound when the bread is done.
Using pot holders, remove Baking Pan from the unit and carefully turn bread out of Baking Pan. (Mixing paddle may remain in bread. Remove paddle when loaf is cool.)
Allow to cool before slicing.
* In the U.S., use bread flour.

TIME: 3:50 hours

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Raspberry Coffeecake

Dough:

1 1/4 cups milk
1 large egg, beaten
2 tablespoons butter or margarine
1/4 cup sugar
3/4 teaspoon salt
3-2/3 cups Canadian all-purpose flour*
1 1/4 teaspoons yeast
Filling:
4 tablespoons butter or margarine, melted and cooled
1/2 cup raspberry jam, favorite kind
2 tablespoons butter or margarine, melted and cooled
Topping:
1/3 cup Canadian all-purpose flour*
2 tablespoons packed brown sugar
2 tablespoons butter or margarine, softened
1/4 teaspoon nutmeg

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Measure all Dough ingredients in the order listed into Baking Pan of the All-In-One Deluxeâ„¢ Horizontal Breadmaker, Model B2005.
Insert Baking Pan securely into unit; close lid.
Select DOUGH setting, and push the start button. There will be a 25-minute delay before mixing begins.
The complete signal will sound when the dough is done.
Using a pot holder, remove Baking Pan from the unit and place dough on lightly floured board. Let dough rest 10 minutes.
With floured hands, divide dough into two sections. Roll each section into a 14" x 9" rectangle. Brush the surface of each rectangle with 2 tablespoons melted butter or margarine. Spread 1/4 cup raspberry jam lengthwise down the middle third of each rectangle. See photo A.
Make diagonal cuts from outer edges one inch apart and three inches long. Fold alternate strips of dough over filling, overlapping strips. See photo B.
Using 2 large metal spatulas, carefully transfer coffeecakes to greased baking sheets. Brush surface of each coffeecake with 1 tablespoon melted butter or margarine. Cover and let rise 35 to 45 minutes, or until doubled.
Combine topping ingredients and cut butter or margarine into the dry ingredients, making a crumbled mixture. Sprinkle topping mixture over coffeecakes.
Bake in preheated 350degreesF. oven for 20 to 25 minutes, or until lightly browned. Gently remove from baking sheet, and cool on wire rack.
* In the U.S., use bread flour.

TIME: 2 hours (for dough).

Photo A

Photo B