User manual SUNBEAM 2355

[. . . ] 12-Speed Electronic MIXMASTER@ MIXER instruction 81 recipe book IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: l Read all instructions before using the Mixer. l To protect against risk of electrical shock do not put Mixer in water or other liquid. l Close supervision is necessary when Mixer is used by or near children. l Unplug from outlet while not in use, before putting on or taking off parts and before cleaning. [. . . ] These kneaded yeast breads are then covered and allowed to rise, usually several times. Kneaded yeast breads have a fine, even-grained texture that results when the gases are evenly distributed through the dough during the kneading process. Quick breads usually contain flour, a leavening agent, sugar, salt, eggs, liquid and sometimes fruit and nuts. Quick breads do not go through a rising time, making them much faster to prepare than yeast breads. Their texture can be very light or very heavy depending on the recipe used. Special instructions for making kneaded breads When making kneaded breads, your mixer will require more care than when making ordinary mixtures, such as cake batter and cookie dough. The elasticity of the bread dough and the shape of the dough hooks may cause your mixer to do some unusual things. DO NOT attempt to hold the mixer head down, as this may interfere with the kneading action. We suggest that you guide the bowl with one hand to help control the rocking action. Form into a ball and roll in greased bowl until dough ball is we// greased. Punch down, remove from bowl, and /et rest on lightly floured board for 10 minutes. Preheat oven to 375% Bake for 40-50 minutes, or until done. YIELD: 1 lOAF Quick Breads BANANA NUT BREAD 2 cups all-purpose flour 112 teaspoon salt K!teaspoon baking soda 1 cup brawn sugar, firmly packed 112 cup butter or margarine, melted 2 eggs 113 cup buttermilk 2 large, ripe bananas, mashed 112 cup chopped walnuts Grease and dust with flour a 9x5x3-inch loaf pan. Preheat oven to 3509 Bake for 80 minutes or until a toothpick inserted into the center of bread comes out clean: Remove from pan and cool on wire rack. YIELD: 1 (~X5XhVCH)LOAF CHERRY NUT BREAD 2 cups all-purpose flour 1 teaspoon soda 112 teaspoon salt 112 cup butter or margarine, softened 314 cup granulated sugar 1 cup buttermilk 1 teaspoon vanilla 1 cup chopped walnuts 314 cup maraschino cherries, drained and chopped 2 em insert dough hooks into mixer. In a targe mixing bowl, cream butter and sugar on Speed 4 for 1 minute. Add eggs and continue beating until we// blended, scraping sides of bowl as necessary. Turn to Speed 3 and alternatety add flour mixture and buttermilk and continue mixing until well blended. Remove from pan and place on wire rack Serve warm or coot. YIELD: 1 LOAF CORNBREAD 1 cup silted all-purpose flour 114 cup granulated sugar 4 leaspoons baking powder 314 teaspoon salt 1 cup cornmeal 2 WQS 1 cup milk 114 cvp melted butter or margarine Preheat oven to 425% Grease a 9x9x2-inch baking pan, Sift floul; sugar, baking powder andsalt into a large mixing bowl. Add cornmeal, eggs, milk, and butter Mix on Speed 3 until mixture is we// blended. DO NOT OVERBEAT Pour batter into prepared baking pan Bake for 20-25 minutes. Whiie still warm, cut into pieces and serve, YIELD: 7 (~X~XhVCH)LA"ER Variation: Cornsticks: Prepare batter as dlrected oven Makes 21 comst~cks. Pour inlo well greased cornsl~ck pans and bake for 15-20 minutes in a 425°F 10 BASIC MUFFINS BATTER l-314 cups all purpose llour 114 cup granulated sugar 2-112 teaspoons baking powder 112 teaspoon salI 1 Klg 314 cup milk 113 cup margarine, melted Preheat oven to 400°F Grease 12 muffin cups. [. . . ] Cool in pan on a wire rack. YIELD: 16 COOKIES SUGAR COOKIES 2 cups sifted all-purpose flour 1 teaspoon baking powder 114 teaspoon salt 118 teaspoon nutmeg 112 cup butter 01 margarine. softened 1 112 cups granulated sugar, divided 1 egg 112 cup milk, divided 112 teaspoon vanilla extract 114 teaspoon lemon extract Sift flour, baking powder, salt, baking soda, and nutmeg onto a sheet of waxed paper. in a large mixing bowl, cream butter and 1 cup sugar on Speed 7 until light in color. Turn to Speed2, add flour mixture, 2 tablespoons milk, vanitta extract, and lemon extract. [. . . ]