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2014-12-11

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Instructions/Recipe Book
BM200 series
“QUICK START GUIDE”
GETTING STARTED WITH YOUR BREADMAKER
Before using your breadmaker for the first time read the instructions and recipe book supplied
carefully. To familiarise yourself with the breadmaker we suggest you try either of the following
recipes as your first bread loaf.
Recipe Large White Loaf Rapid White Loaf
Setting/Ingredients 212
Water 300mls (101⁄2fl oz) 300mls (101⁄2fl oz)
(warm 30-35°C
Unbleached white bread flour 450g (1lb) 450g (1lb)
Skimmed milk powder 20mls (4tsp) 20mls (4tsp)
Salt 7.5mls (11⁄2tsp) 5mls (1tsp)
Sugar 15mls (3tsp) 15mls (3tsp)
Butter 25g (1oz) 25g (1oz)
Easy blend dried yeast 10mls (2tsp) 15mls (3tsp)
Method 1. Remove the bread pan from the
machine and fit the kneader.
2. Add the ingredient to the pan in
the order shown in the above
chart.
3. Insert the bread pan into the
oven chamber using the
alignment mark (▲), ensuring the
pan clicks down and is facing the
right way. Close the lid.
4. Plug in and press the SELECT
button until (2) appears in the
display.
5. Press the START button.
1. Remove the bread pan from the
machine and fit the kneader.
2. The water must be lukewarm (30-
35°C) or the bread will not rise.
Measure with either a
thermometer or mix 70mls boiling
water with 230mls cold water.
3. Add the ingredient to the pan in the
order shown in the above chart.
4. Insert the bread pan into the
oven chamber using the
alignment mark (▲), ensuring the
pan clicks down and is facing the
right way. Close the lid.
5. Plug in and press the SELECT
button until (12) appears in the
display.
6. Press the START button.
HINTS & TIPS FOR SUCCESSFUL LOAVES
1. Always follow the recipes supplied and ensure that all the ingredients are measured and weighed
accurately. Always use level spoon measurements. The measuring cup supplied should only be
used to measure liquid ingredients. Inaccurate measures will produce poor results.
2. Always use fresh ingredients and check the date codes have not expired especially on the yeast
and flour. Once a sachet of yeast is opened it must be used within 48 hours. Opened sachets can
be resealed and stored in the freezer until required.
3. The amount of water required may vary slightly depending on the type and brand of flour used
and minor adjustments may be required when a particular brand is first used. If the bread does
not rise enough and is dense in texture, try increasing the water next time by 15mls (3tsps). Note:
The rapid bake setting will produce a softer crust and a slightly smaller denser loaf than the
other setting due to the shorter proving cycle.
4. For best results and to retrain a crusty texture remove the loaf from the breadmaker as soon as
the baking cycle ends. The crust will soften if left on the warming cycle.
5. The wholewheat programs (4), (5), (6) begin with a 15-30 minute rest period. During this time the
kneader will not move.
FOR ADDITIONAL INFORMATION REFER TO THE TROUBLESHOOTING GUIDE AT THE BACK
OF THE INSTRUCTION BOOK
Contents
Introduction 1
Important Safeguards 2
Your Kenwood Breadmaker 3
The Control Panel 4
How to Use Your Breadmaker 5
The Select pad 6 - 7
The Timer pads 8
Breakdown of Bread/Dough Cycle Times 9
Care & Cleaning 10
Recipes & Ingredients 11 - 47
Adapting Your Own Recipes 16
Removing, Slicing & Storing Bread 17
General Hints and Tips 18 - 19
Rapid Cycle 20 - 22
Basic White 23 - 27
Wholemeal 28 - 31
French 32
Sweet Breads 33 - 36
Cakes & Quick Breads 37 - 40
Dough Cycles 41 - 45
Jam Making Cycle 46 - 47
Troubleshooting Guide 48 - 50
Service & Customer Care 51
3
Introduction
Bread plays an important role in our diet, providing essential vitamins, minerals and
protein. Whole wheat breads made with wholemeal flour and multi-grain loaves are also a
good source of fibre. Your bread maker will help you transform a few ingredients into a
tasty golden loaf of bread, taking away all the hard work of mixing and kneading as well
as lots of washing up.
If like most people you want to get straight into make your first loaf of bread with your
new machine, then try the recipes in the quick start guide at the front of the book.
Get to know your machine, and do not be disappointed if your first attempts look a little
less than perfect, they are still sure to taste wonderful. After you have made a few loaves
following the recipes in this booklet you may wish to experiment for yourself to find out
how to achieve even better results.
Here you will find information on the basic ingredients which will help you understand the
importance of them for successful bread making. There are hints and tips to help ensure
the best results, plus how to adapt your own recipes for use in the bread machine.
1
3
YOUR KENWOOD BREADMAKER
1. Oven Lid Handle
2. Viewing Window
3. Locking Clip
4. Control Panel
5. Alignment Marks
6. Locking Clip Location
7. Heater Element
8. Bread Pan Handle
9. Kneader
10. Drive Shaft
11. Drive Coupling
Oven Inside – Top View
Bread Pan
Measuring
Spoon
Measuring Cup
3
1
4
6
7
9
10
11
8
5
5
2
4
START
SELECT
STOP
WHITE
0Extended Bake
1Regular
2Large
3Large Dark
WHOLEWHEAT
4Regular
5Large
6Large Rapid
SPECIALITY
7French
8Sweet
9Dough
10 Cake/Quick Bread
11 Jam
12 Rapid Cycle
TIMER SET
THE CONTROL PANEL
Guide for
selecting the
cooking
program
Display Window
Timer Set Pads
Program
Select Pad
Start Pad
Stop Pad
On/Off switch
5
HOW TO USE YOUR BREAD MAKER
Before plugging in:
●Make sure your electricity supply is the same as the one shown on the underside
of your Bread Maker.
●IMPORTANT: UK only – The wires in the cord are coloured as follows:
Green & Yellow = Earth • Blue = Neutral • Brown = Live
●This machine complies with European Economic Community Directive 89/336/EEC
Before using your bread maker for the first time:
●Remove all packaging and any labels including the cardboard support under the pan.
●Wash all parts (see cleaning).
Your BM200 Breadmaker is fitted with an ON/OFF
switch and will not operate until the “ON” switch is
pressed.
●Plug in the Breadmaker and switch on – SEL will
flash on the display panel.
●Then follow the operating instructions in your
instruction/recipe book supplied.
●Always switch off and unplug your breadmaker after
use.
How to measure ingredients:
It is extremely important to use the exact measure of ingredients for best results.
Do not mix metric and imperial measurements. Use one only.
●ALWAYS measure liquid ingredients in the see-through measuring cup with graduated
markings provided. Liquid should just reach marking on cup at eye level,
not above or below.
●ALWAYS use liquids at room temperature, 20ºC/ 68ºF, unless making bread using the
rapid 1 hour cycle. Follow the instructions given in the recipe section.
●ALWAYS use the measuring spoon provided to measure smaller quantities of dry and
liquid ingredients. For 1 tsp, fill to the top and level off the spoon. For 1/2 tsp measure
up to the line.
STOP
SELECT
START
7
THE SELECT PAD
1 2 3 The White settings can be used for almost any bread recipe using white
bread flour as the main flour.
4 5 6 Whole wheat settings should be used for bread recipes using whole wheat or
wholemeal bread flour as the main flour.
4 5 7 The French setting provides a crisp crust due to the longer baking time.
4 5 8 The Sweet setting bakes bread at a lower temperature to minimize over-
browning of doughs that contain more sugar.
4 5 9 The Dough setting is used when you wish to make dough for hand
shaping and baking in your own oven.
4 5 10 The Cake/Quick Bread setting is unique as it makes non-yeast, cake-like
batter breads such as ginger bread. Quick breads do not require any rising
times. The ingredients are simply mixed and the bread is baked.
4 5 11 The Jam setting automatically cooks jam in the bread pan.
4 5 12 The Rapid Cycle can be used to make a loaf of hot, fresh bread in just one
hour. For best results, extra easy blend yeast and less salt must be used.
Please note: When using the basic white large (2-3) and sweet (8) settings, an alert will
sound during the last 5 minutes of the second knead cycle as a reminder to add
ingredients if required. If you are not adding ingredients, simply ignore the alert.
When using programs (1–8, 10, 12) the Bread Maker will automatically go into the Keep
warm mode at the end of the baking cycle. It will stay on the keep warm mode for up to
one hour or until the machine is turned off, which ever is soonest.
If using eggs, milk or other ingredients from the fridge, leave at room temperature for
30 minutes before using.
8
THE TIMER SET PADS
The TIMER SET pad allows you to delay the bread making process up to 12 hours
beyond the time of the setting selected. The delayed start is not recommended for use
with dough, jam or rapid bake settings.
IMPORTANT: When using this delayed start function you must not use perishable
ingredients – things that ‘go off’ easily at room temperature or above, such as milk,
eggs, cheese and yogurt etc.
To use the TIMER SET simply place the ingredients in the bread pan and lock the pan
into the bread maker. Then:
●Press SELECT to choose the required setting.
●Press the timer pad and the cycle time for the selected setting will be shown. Keep
pressing the timer pad until the total time required is displayed. The timer pads when
pressed, move in 10 minute increments. You do not need to work out the difference
between the setting time selected and the total hours required as the bread maker will
automatically include the setting cycle time when the timer pad is first pressed.
●If you go past the desired time, press the timer pad to return.
Example: Finished loaf required at 7am. If the breadmaker is set up with the required
recipe ingredients at 10pm the evening before, total time to be set on the delayed timer
is 9 hours.
●Press select to choose your setting e.g. (3) and use the
timer pad to scroll the time in 10 minute increments to
display ‘9:00’. If you go past ‘9:00’, simply press the
timer pad until you return to ‘9:00’.
●Press the start pad and the display colon (:) will flash to
show the timer has been set and the minutes will start
to count down.
●If you make a mistake or wish to change the time set,
press the STOP pad until it bleeps and SEL is
displayed. You can then reset the time.
●When the cycle is complete END will show on the
display and it will bleep to let you know the bread
is baked.
Important note: Always switch off the electricity to the Bread Maker after use and
remember to use oven gloves when removing bread from the bread pan.
Always clean the bread pan with a warm damp cloth and dry thoroughly after use.
STOP
START
=
=
=
9
SETTING
0 1 2 3 4 5 6 7 8 9 10 11 12
CYCLE EXTEND BASIC BASIC BASIC WHOLE WHOLE WHOLE FRENCH SWEET DOUGH QUICK JAM ONE
BAKE REG. LARGE LARGE WHEAT WHEAT WHEAT BREAD HOUR
700g/ 900g/ DARK REG. LARGE LARGE BREAD
11/2LB 2LB 900g/ 700g/ 900g/ RAPID CYCLE
2LB 11/2LB 2LB 900g/
2LB
Rest*- - - - 30min*30min*15min*- - - - - -
Knead 1 - 6min 6min 6min 6min 6min 6min 6min 6min 6min 6min 45min -
Knead 2 - 27min 31min** 31min** 18min 25min 25min 22min 31min** 24min 14min 15min 11min
Rise 1 - 23min 29min 29min 120min 120min 39min 34min 40min 60min - - 17min
Punch 1 - - - - - - 15sec 5sec 5sec - - - -
Punch 2 - - - - - - - 10sec 10sec - - - -
Punch 3 - - - - - - - 5sec 5sec - - - -
Rest - - - - - - 15min 29min 29min - - - -
Shape 1 - 5sec 5sec 5sec - - 3sec 5sec 5sec - - - -
Shape 2 - 10sec 10sec 10sec - - - 10sec 10sec - - - -
Shape 3 - 5sec 5sec 5sec - - - 5sec 5sec - - - -
Rise 2 - 64min 54min 54min - - 45min 54min 49min - - - -
Bake 60min 45min 50min 70min 50min 55min 55min 65min 50min - 90min - 31min
Keep
Warm - 60min 60min 60min 60min 60min 60min 60min 60min - 60min - 60min
Total
Time*** 1:00 2:45 2:50 3:10 3:44 3:56 3:20 3:30 3:25 1:30 1:50 1:00 0:59
Max
Time
Delay - 14:45 14:50 15:10 15:44 15:56 15:20 15:30 15:25 13:30 13:50 13:00 12:59
BREAKDOWN OF BREAD/DOUGH CYCLES
So you know exactly what is going on inside the Bread Maker during the process time,
the following chart breaks down the time in minutes and seconds that each cycle
requires. These times are approximate and should be used as a guide only. The total
process time is also given in hours and minutes, depending on the selection made.
*The Whole Wheat cycle begins with a rest period, during which the flours or grains absorb the liquid
ingredients. Soaking causes the flour or grain to soften and helps ingredients to combine well. There is
no kneader action during this period.
** Alert sounds during knead to add ingredients if recipe recommends doing so.
*** Total Time does not include ‘Keep Warm’.
Note: When using programs (1 – 8, 10, 12) the Bread Maker will automatically go into the Keep warm mode
at the end of the baking cycle. It will stay on the keep warm mode for up to one hour or until the machine is
turned off, which ever is soonest.
10
CARE & CLEANING
IMPORTANT: unplug the Bread Maker and allow to cool before cleaning.
●DO NOT immerse either the Bread Maker body or the outside base of the
bread pan in water.
●DO NOT use a dishwasher to clean the bread pan as this can damage the
non-stick properties allowing bread to stick during baking.
●DO NOT use abrasive scouring pads or metal implements.
●Clean the bread pan and the kneader immediately after each use by partially filling the
pan with warm soapy water. Leave to soak for 5 to 10 minutes. To remove the kneader,
turn clockwise and lift off. Finish cleaning with a soft cloth, rinse and dry.
●Use a soft damp cloth to clean the outside and inside surfaces of the Bread Maker if
necessary.
Removal of Kneader
Recipes
11
12
Ingredients
The major ingredient in bread making is flour, so selecting the right one is the key to a
successful loaf.
Wheat Flours
Wheat flours make the best loaves. Wheat consists of an outer husk, often referred to as
bran, and an inner kernel, which contains the wheat germ and endosperm. It is the protein
within the endosperm which, when mixed with water, forms gluten. Gluten stretches like
elastic and the gases given off by the yeast during fermentation are trapped, making the
dough rise.
White Flours
These flours have the outer bran and wheat germ removed, leaving the endosperm which
is milled into a white flour. It is essential to use strong white flour or white bread flour,
because this has a higher protein level, necessary for gluten development. Do not use
plain white flour or self-raising flour for making yeast risen breads in your bread maker, as
inferior loaves will be produced. There are several brands of white bread flour available,
use a good quality one, preferably unbleached, for the best results. A small amount of
fine French plain flour is often added to French bread recipes to achieve the texture
associated with this style of bread. See the recipe on page 32.
Wholemeal Flours
Wholemeal flours include the bran and wheat germ, which gives the flour a nutty flavour
and produces a coarser textured bread. Again strong wholemeal or wholemeal bread flour
must be used. Loaves made with 100% wholemeal flour will be more dense than white
loaves. The bran present in the flour inhibits the release of gluten, so wholemeal doughs
rise more slowly. Use the special wholewheat programs to allow time for the bread to rise.
For a lighter loaf, replace part of the wholemeal flour with white bread flour. You can make
a quick wholemeal loaf using the rapid whole wheat setting 6.
Strong Brown Flour
This can be used in combination with white flour, or on its own. It contains about 80-90%
of the wheat kernel and so it produces a lighter loaf, which is still full of flavour. Try using
this flour on the basic white cycle, replacing 50% of the strong white flour with strong
brown flour. You may need to add a little extra liquid.
13
Ingredients
Granary Bread Flour
A combination of white, wholemeal and rye flours mixed with malted whole wheat grains,
which adds both texture and flavour. Use on its own or in combination with strong white
flour.
Non-wheat Flours
Other flours such as rye can be used with white and wholemeal bread flours to make
traditional breads like pumpernickel or rye bread. Adding even a small amount adds a
distinctive tang. Do not use on its own, as it will produce a sticky dough, which will
produce a dense heavy loaf. Other grains such as millet, barley, buckwheat, cornmeal and
oatmeal are low in protein and therefore do not develop sufficient gluten to produce a
traditional loaf.
These flours can be used successfully in small quantities. Try replacing 10-20% of white
bread flour with any of these alternatives.
Salt
A small quantity of salt is essential in bread making for dough development and flavour.
Use fine table salt or sea salt, not coarsely ground salt which is best kept for sprinkling on
top of hand-shaped rolls, to give a crunchy texture. Low-salt substitutes are best avoided
as most do not contain sodium.
●Salt strengthens the gluten structure and makes the dough more elastic.
●Salt inhibits yeast growth to prevent over-rising and stops the dough collapsing.
●Too much salt will prevent the dough rising sufficiently.
Sweeteners
Use white or brown sugars, honey, malt extract, golden syrup, maple syrup, molasses or
treacle.
●Sugar and liquid sweeteners contribute to the colour of bread, helping to add a golden
finish to the crust.
●Sugar attracts moisture, so improving the keeping qualities.
●Sugar provides food for the yeast, although not essential, as modern types of dried
yeast are able to feed on the natural sugars and starches found in the flour, it will
make the dough more active.
●Sweet breads have a moderate level of sugar with the fruit, glaze or icing adding extra
sweetness. Use the sweet bread cycle for these breads.
●If substituting a liquid sweetener for sugar then the total liquid content of the recipe will
need to be reduced slightly.
14
Ingredients
Fats and Oils
A small amount of fat or oil is often added to bread to give a softer crumb. It also helps to
extend the freshness of the loaf. Use butter, margarine or even lard in small quantities up
to 25 g (1 oz) or 22mls (11⁄2tbsp.) vegetable oil. Where a recipe uses larger amounts so
the flavour is more noticeable, butter will provide the best result.
●Olive oil or sunflower oil can be used instead of butter, adjust the liquid content for
amounts over 15ml (3 tsp) accordingly. Sunflower oil is a good alternative if you are
concerned about the cholesterol level.
●Do not use low fat spreads as they contain up to 40% water so do not have the same
properties as butter.
Liquid
Some form of liquid is essential; usually water or milk is used. Water produces a crisper
crust than milk. Water is often combined with skimmed milk powder. This is essential if
using the time delay as fresh milk will deteriorate. For most programs water straight from
the tap is fine, however on the rapid one-hour cycle it needs to be lukewarm.
●On very cold days measure the water and leave to stand at room temperature for 30
minutes before use. If using milk straight from the fridge do likewise.
●Buttermilk, yoghurt, soured cream and soft cheeses such as ricotta, cottage and
fromage frais can all be used as part of the liquid content to produce a more moist,
tender crumb. Buttermilk adds a pleasant, slightly sour note, not unlike that found in
country style breads and sour doughs.
●Eggs may be added to enrich the dough, improve the colour of the bread and help to
add structure and stability to the gluten during rising. If using eggs reduce the liquid
content accordingly. Place the egg in a measuring cup and top up with liquid to the
correct level for the recipe.
15
Ingredients
Yeast
Yeast is available both fresh and dried. All the recipes in this book have been tested using
easy blend, fast action dried yeast which does not require dissolving in water first. It is
placed in a well in the flour where it is kept dry and separate from the liquid until mixing
commences.
●The use of fresh yeast in your bread maker is not recommended.
●Use the amounts stated in the recipes; too much could cause the bread to over-rise
and spill over the top of the bread pan.
●Once a sachet of yeast is opened, it should be used within 48 hours, unless stated
otherwise by the manufacturer. Re-seal after use. Resealed opened sachets can be
stored in the freezer until required.
●Use dried yeast before its use by date, as the potency gradually deteriorates with time.
●You may find dried yeast, which has been manufactured especially for use in bread
machines. This will also produce good results, though you may need to adjust the
quantities recommended.
16
Adapting your own Recipes
After you have baked some of the recipes, which follow in this booklet, you may wish to
adapt a few of your own favourites, which previously have been mixed and kneaded by
hand. Start by selecting one of the recipes in this booklet, which is similar to your recipe,
and use it as a guide.
Read through the following guidelines to help you, and be prepared to make adjustments
as you go along.
●Make sure you use the correct quantities for the bread maker. Do not exceed the
recommended maximum. If necessary, reduce the recipe to match the flour and liquid
quantities in the breadmaker recipes.
●Always add the liquid to the bread pan first. Separate the yeast from the liquid by
adding after the flour.
●Replace fresh yeast with easy blend dried yeast. Note: 6g fresh yeast = 1tsp (5mls)
dried yeast.
●Use skimmed milk powder and water instead of fresh milk, if using the timer delay
setting.
●If your conventional recipe uses egg, add the egg as part of the total liquid
measurement.
●Keep the yeast separate from the other ingredients in the pan until mixing
commences.
●Check the consistency of the dough during the first few minutes of mixing. Bread
machines require a slightly softer dough, so you may need to add extra liquid. The
dough should be wet enough to gradually relax back.
17
Removing, Slicing and Storing Bread
●For best results, once your loaf is baked, remove it from the machine and turn out of
the bread pan immediately, although your bread maker will keep it warm for up to 1
hour if you are not around.
●Remove the bread pan from the machine using oven gloves, even if it is during the
keep warm cycle. Turn the pan upside-down and shake several times to release the
cooked bread. If the bread is difficult to remove, try gently knocking the corner of the
bread pan on a wooden board, or rotate the base of the shaft underneath the bread
pan.
●The kneader should remain inside the bread pan when the bread is released, however
occasionally it may remain inside the loaf of bread. If so, remove it before slicing the
bread, using a heat resistant plastic utensil to prise it out. Do not use a metal
implement as this may scratch the non-stick coating on the kneader.
●Leave the bread to cool for at least 30 minutes on a wire rack, to allow the steam to
escape. The bread will be difficult to slice if cut hot.
Storing
Home-made bread does not contain any preservatives so should be eaten within 2-3 days
of baking. If not eating immediately, wrap in foil or place in a plastic bag and seal.
●Crispy French-style bread will soften on storage, so is best left uncovered until sliced.
●If you wish to keep your bread for a few days, store in the freezer. Slice the bread
before freezing, for easy removal of the amount required.
18
General Hints and Tips
The results of your bread making are dependent on a number of different factors, such as
the quality of ingredients, careful measuring, temperature and humidity. To help ensure
successful results, there are a few hints and tips worth noting.
The bread machine is not a sealed unit and will be affected by temperature. If it is a very
hot day or the machine is used in a hot kitchen, then the bread is likely to rise more, than
if it is cold. The optimum room temperature is between 20°C /68°F and 24°C/75°F.
●On very cold days let the water from the tap stand at room temperature for 30 minutes
before use. Likewise with ingredients from the fridge.
●Use all ingredients at room temperature unless stated otherwise in the recipe eg. for
the rapid 1 hour cycle you will need to warm the liquid.
●Add ingredients to the bread pan in the order suggested in the recipe. Keep the yeast
dry and separate from any other liquids added to the pan, until mixing commences.
●Accurate measuring is probably the most crucial factor for a successful loaf. Most
problems are due to inaccurate measuring or omitting an ingredient. Follow either
metric or imperial measurements; they are not interchangeable. Use the measuring
cup and spoon provided.
●Always use fresh ingredients, within their use by date. Perishable ingredients such as
milk, cheese, vegetables and fresh fruits may deteriorate, especially in warm
conditions. These should only be used in breads, which are made immediately.
●Do not add too much fat as it forms a barrier between the yeast and flour, slowing
down the action of the yeast, which could result in a heavy compact loaf.
●Cut butter and other fats into small pieces before adding to the bread pan.
●Replace part of the water with fruit juices such as orange, apple or pineapple when
making fruit flavoured breads.
●Vegetable cooking juices can be added as part of the liquid. Water from cooking
potatoes contains starch, which is an additional source of food for the yeast, and helps
to produce a well-risen, softer, longer lasting loaf.
●Vegetables such as grated carrot, courgette or cooked mashed potato can be added
for flavour. You will need to reduce the liquid content of the recipe as these foods
contain water. Start with less water and check the dough as it begins to mix and adjust
if it is necessary.
19
General Hints and Tips
●Do not exceed the quantities given in recipes as you may damage your bread
machine.
●If the bread does not rise well try replacing the tap water with bottled water or boiled
and cooled water. If your tap water is heavily chlorinated and fluorinated it may affect
the bread rising. Hard water can also have this effect.
●It is worth checking the dough after about 5 minutes of continuous kneading. Keep a
flexible rubber spatula next to the machine, so you can scrape down the sides of the
pan if some of the ingredients stick to the corners. Do not place near the kneader, or
impede its movement. Also check the dough to see if it is the correct consistency. If
the dough is crumbly or the machine seems to be labouring, add a little extra water. If
the dough is sticking to the sides of the pan and doesn’t form a ball, add a little extra
flour.
●Do not open the lid during the proving or baking cycle as this may cause the bread to
collapse.
20
Rapid Cycle
●Your bread maker has an extra fast bread cycle, which will knead, prove and cook a
delicious loaf of bread in just 1 hour. To help ensure the best possible results follow the
guidelines given below.
●Use lukewarm liquid to help speed up the rising process (32-35°C/90-95°F is
optimum). Cold water will result in a shorter loaf, if hot water is used, it will kill the
yeast. For best results measure the water temperature with either a thermometer or
mix 70mls boiling water with 230mls of cold water.
●Bread recipes should contain at least 65% white bread flour on this cycle. 100%
wholemeal or other whole grain breads will produce poor results as there is insufficient
time for the dough to rise.
●The salt level is reduced for breads made using this cycle as salt retards yeast activity.
However do not eliminate it completely as it is important for the taste and texture of the
bread. Use 31⁄2- 5 ml (3⁄4- 1 tsp) of salt with 450 g (1 lb) of flour.
●The yeast levels are higher on this cycle to help ensure a rapid rise. Use 12.5 - 15ml
(21⁄2- 3 tsp) of easy blend fast action dried yeast.
●If you want to make several loaves in succession on this rapid cycle, leave the lid open
and the machine switched off for 30 minutes between loaves. This will allow the
temperature sensor within the machine to work accurately, which is critical on a short
bread cycle.
●Breads made using this cycle will not rise as high as loaves made on other settings,
they will have a softer crust and be a little denser, which is normal.
21
Rapid Cycle (Program 12)
Makes 1 large loaf
Time: 59 mins
1Remove the bread pan from the bread machine and make sure the kneader is fitted.
2Pour the warm liquids (32 - 35°C) into the bread pan. Sprinkle over the flour, ensuring
it covers the liquid.
3Add the skimmed milk powder, salt, sugar and butter in separate corners.
4Make a well in the centre of the flour, but not down as far as the liquid and put the
yeast in the well.
5Insert and lock the bread pan into the bread machine. Select programme RAPID
CYCLE. Press ‘Start’.
6At the end of the cycle, turn off and remove the bread pan using oven gloves. Turn
out on to a wire rack to cool.
Rustic White
Ingredients Large
semi-skimmed milk, lukewarm 170 ml (6 fl oz)
water, lukewarm 150 ml (5 fl oz)
unbleached white bread flour 340 g (12 oz)
wholemeal bread flour 110 g (4 oz)
salt 5 ml (1 tsp)
sugar 15 ml (3 tsp)
butter 25 g (1 oz)
easy blend dried yeast 12.5 ml (21⁄2tsp)
Basic White
Ingredients Large
water, lukewarm 300 ml (101⁄2fl oz)
unbleached white bread flour 450g (1 lb)
skimmed milk powder 20ml (4 tsp)
salt 5ml (1 tsp)
sugar 15 ml (3 tsp)
butter 25g (1 oz)
easy blend dried yeast 15ml (3 tsp)
22
Rapid Cycle (Program 12)
1Melt the butter in a frying pan and sauté the onions over a low heat until golden.
Remove from the heat. Stir in the milk. Follow the instructions on page 21.
1Add the carrot, coriander and oil to the bread pan with the warm liquids. Add the
ground coriander with the flour. Follow the instructions on page 21.
Carrot and Coriander Bread
Ingredients Large
carrot, freshly grated, at room temperature 175 g (6 oz)
water 215 ml (71⁄2fl oz)
sunflower oil 30 ml (6 tsp)
fresh chopped coriander 15 ml (3 tsp)
unbleached white bread flour 450 g (1 lb)
ground coriander 5 ml (1 tsp)
salt 5 ml (1 tsp)
sugar 15 ml (3 tsp)
easy blend dried yeast 12.5 ml (21⁄2tsp)
Walnut Bread
Ingredients Large
buttermilk, lukewarm 200 ml (7 fl oz)
water, lukewam 120 ml (4 fl oz)
unbleached white bread flour 340 g (12 oz)
wholemeal bread flour 110 g (4 oz)
chopped walnuts 50 g (2 oz)
salt 5 ml (1 tsp)
sugar 15 ml (3 tsp)
butter 25 g (1 oz)
easy blend dried yeast 12.5 ml (21⁄2tsp)
Caramelise Onion Bread
Ingredients Large
butter 50 g (2 oz)
large onion, chopped 1
semi-skimmed milk 290 ml (101⁄4fl oz)
unbleached white bread flour 400 g (14 oz)
wholemeal bread flour 50 g (2 oz)
salt 5 ml (1 tsp)
sugar 15 ml (3 tsp)
freshly ground black pepper 2.5 ml (1⁄2tsp)
easy blend dried yeast 15 ml (3 tsp)
23
Basic White (Program 1, 2, 3)
Makes 1 regular or 1 large loaf
regular 2hrs 45mins
large 2hrs 50mins
large dark 3hrs 10mins
1Remove the bread pan from the bread machine and fit the kneader.
2Pour the water into the bread pan.
3Sprinkle over the flour, ensuring it covers the water.
4Add the skimmed milk powder, salt, sugar and butter in separate corners.
5Make a well in the centre of the flour, but not down as far as the liquid, and add the
yeast.
6Insert and lock the bread pan into the bread machine. Select program WHITE
Regular or WHITE Large depending on which size loaf you have selected. Press
start.
7At the end of the cycle, turn off and remove the bread pan, using oven gloves. Turn
out on to a wire rack to cool.
For a dark baked large loaf, with a thicker crust, use ingredients for large loaf and
select programme WHITE Large Dark.
Basic White
Ingredients Large Regular
water 300 ml (101⁄2fl oz) 245 ml (81⁄2fl oz)
unbleached white bread flour 450 g (1 lb) 350 g (12 oz)
skimmed milk powder 20 ml (4 tsp) 15ml (3 tsp)
salt 7.5 ml (11⁄2tsp) 5ml (1 tsp)
sugar 15 ml (3 tsp) 10 ml (2 tsp)
butter 25 g (1 oz) 15 g (1⁄2oz)
easy blend dried yeast 7.5 ml (11⁄2tsp) 5 ml (1 tsp)
24
Basic White (Program 1, 2, 3)
1Put the egg/eggs into the measuring cup and add sufficient water to give
245 ml (81⁄2fl oz) for Regular or 300 ml (101⁄2fl oz) for Large.
1Pour the water and sun-dried tomato oil into the bread pan.
2Add the sun-dried tomatoes when the machine makes an audible sound during the
kneading cycle.
Sun Dried Tomato Bread
Ingredients Large
water 280 ml (10 fl oz)
oil from bottled sun-dried tomatoes, or olive oil 15 ml (3 tsp)
unbleached white bread flour 400 g (14oz)
wholemeal bread flour 50 g (2 oz)
finely grated Parmesan cheese 25 g (1oz)
salt 7.5 ml (11⁄2tsp)
sugar 10 ml (2 tsp)
easy blend dried yeast 5 ml (1 tsp)
well-drained sun-dried tomatoes in olive oil 25 g (1 oz)
Egg Enriched White Bread
Ingredients Large Regular
egg 1 plus 1 egg yolk 1
water see method see method
unbleached white bread flour 450 g (1 lb) 350g (12 oz)
salt 7.5 ml (11⁄2tsp) 7.5 ml (11⁄2tsp)
sugar 15 ml (3 tsp) 10 ml (2 tsp)
butter 25 g (1 oz) 15 g (1⁄2oz)
easy blend dried yeast 7.5 ml (11⁄2tsp) 5 ml (1 tsp)
25
Basic White (Program 1, 2, 3)
1If making the large loaf, add the seeds when the machine makes an audible sound
during the kneading cycle. If making the regular loaf add the seeds after 28 minutes
when the time remaining reads 2:17.
1Pour the buttermilk, water, lemon juice and honey together into the bread pan.
2Add the fresh herbs when the machine makes an audible sound during the kneading
cycle.
Light Rye and Mixed Herb Bread
Ingredients Large
buttermilk 115ml (4 fl oz)
water 200 ml (7 fl oz)
lemon juice 10 ml (2 tsp)
clear honey 15ml (3 tsp)
rye flour 115 g (4 oz)
unbleached white bread flour 375 g (13 oz)
salt 7.5 ml (11⁄2tsp)
butter 25 g (1 oz)
easy blend dried yeast 5 ml (1 tsp)
chopped fresh dill or thyme 10 ml (2 tsp)
chopped fresh parsley 15 ml (3 tsp)
snipped fresh chives 15 ml (3 tsp)
Multi-Seeded Bread
Ingredients Large Regular
water 300 ml (101⁄2fl oz) 230 ml (8 fl oz)
olive oil 30 ml (6 tsp) 15 ml (3 tsp)
unbleached white bread flour 450 g (1 lb) 350 g (12 oz)
skimmed milk powder 15 ml (3 tsp) 10 ml (2 tsp)
salt 7.5 ml (11⁄2tsp) 7.5 ml (11⁄2tsp)
sugar 10 ml (2 tsp) 7.5 ml (11⁄2tsp)
easy blend dried yeast 10 ml (2 tsp) 7.5 ml (11⁄2tsp)
pumpkin, sunflower seeds 15 ml (3 tsp) each 10 ml (2 tsp) each
poppy and lightly toasted sesame seeds 10 ml (2 tsp) each
26
Basic White (Program 1, 2, 3)
1Add the honey to the bread pan with the water.
2Add the wheat bran with the flour.
3Add the berries, cherries and chopped hazelnuts when the machine makes an audible
sound during the kneading cycle.
1Place the egg in the measuring cup and add sufficient water to give 225 ml (71⁄2fl oz).
Pour into the bread pan and add the milk.
2Sift the flour and cocoa powder together, then sprinkle over the egg, water and milk, to
cover.
3Add the chocolate when the machine makes an audible sound during the kneading
cycle.
Chocolate Bread
Ingredients Large
egg 1
water see method
semi-skimmed milk 100 ml (31⁄2fl oz)
unbleached white bread flour 450 g (1 lb)
cocoa powder 15 ml (3 tsp)
salt 7.5 ml (11⁄2tsp)
caster sugar 40g (11⁄2oz)
butter 25 g (1 oz)
easy blend dried yeast 7.5 ml (11⁄2tsp)
plain Continental style (70% cocoa) 75 g (3 oz)
chocolate, coarsely chopped or
use plain chocolate chips
Fruit and Nut Bran Loaf
Ingredients Large
water 280 ml (10 fl oz)
clear honey 30 ml (6 tsp)
unbleached white bread flour 450 g (1 lb)
wheat bran 15 g (1⁄2oz)
skimmed milk powder 30 ml (6 tsp)
salt 7.5 ml (11⁄2tsp)
butter 25 g (1 oz)
easy blend dried yeast 7.5 ml (11⁄2tsp)
dried berries and cherries chopped 50 g (2 oz)
skinned hazelnuts, roasted and chopped 40 g (11⁄2oz)
27
Basic White (Program 1, 2, 3)
1Place the oil and chillies in a small frying pan or saucepan and sauté over a medium
heat for 3-4 minutes, until softened. Set aside to cool. Add to the pan with the liquids.
2Add the cheese with the flour.
Variation
Reduce the quantities of chillies for a milder flavour or replace the chillies with 1-2
chopped spring onions if preferred. Use hot chillies such as Scotch Bonnet for a fiery
taste.
Chilli and Cheddar Bread
Ingredients Large Regular
sunflower oil 15 ml (1 tbsp) 10 ml (2 tsp)
red chillies, de-seeded and chopped 2-3 1-2
water 215 ml (71⁄2fl oz) 165 ml (51⁄2fl oz)
semi-skimmed milk 100 ml (31⁄2fl oz) 60 ml (2 fl oz)
unbleached white bread flour 450 g (1 lb) 300 g (10 oz)
wholemeal bread flour 50 g (2 oz) 50 g (2 oz)
mature Cheddar cheese, grated 65 g (21⁄2oz) 50 g (2 oz)
salt 7.5 ml (11⁄2tsp) 7.5 ml (11⁄2tsp)
sugar 5 ml (1 tsp) 5 ml (1 tsp)
easy blend dried yeast 7.5 ml (11⁄2tsp) 5 ml (1 tsp)
28
Wholewheat Cycle (Program 4 & 5)
Makes 1 regular or 1 large loaf
regular 3hrs 44mins
large 3hrs 56mins
Note: The wholewheat programs begin with a 15 - 30 minute rest period. During this
time the kneader will not operate.
1Remove the bread pan from the bread machine and fit the kneader.
2Put the egg/eggs into the measuring cup and add sufficient water to give 240 ml
(81⁄2fl oz) or 310 ml (11 fl oz). Pour into the bread pan. Add the sugar/honey and lemon
juice.
3Sprinkle over the flours, ensuring they cover the liquids. Add the skimmed milk powder
and salt in separate corners.
4Make a well in the centre of the flour, but not down as far as the liquid, and add the
yeast.
5Insert and lock the bread pan into the bread machine. Select program
WHOLEWHEAT Regular or WHOLEWHEAT Large depending on which size loaf
you have selected. Press start.
6At the end of the cycle, turn off and remove the bread pan, using oven gloves. Turn
out on to a wire rack to cool.
1Put the egg/eggs into the measuring cup and add sufficient water to give 240 ml
(81⁄2fl oz) for Regular or 310 ml (11 fl oz) for Large.
2Pour into the bread pan with the honey and lemon juice.
Wholemeal Bread
Ingredients Large Regular
egg 1 plus 1 egg yolk 1
water see method see method
clear honey 30 ml (6 tsp) 15 ml (3 tsp)
lemon juice 15 ml (3 tsp) 10 ml (2 tsp)
wholemeal bread flour 450 g (1 lb) 350 g (12 oz)
unbleached white bread flour 50 g (2 oz) 25 g (1 oz)
skimmed milk powder 25 ml (5 tsp) 15 ml (3 tsp)
salt 10 ml (2 tsp) 7.5 ml (11⁄2tsp)
easy blend dried yeast 7.5ml (11⁄2tsp) 5 ml (1 tsp)
29
Wholewheat Cycle (Program 4 & 5)
1Remove the bread pan from the bread machine and fit the kneader.
2Add the ingredients to the pan in the order shown above.
3Follow the instructions on page 28.
Variation
The wholemeal flour can be substituted with strong brown bread flour.
100% Wholemeal Recipe
Ingredients Large Regular
water 300ml (101⁄2fl oz) 215ml (71⁄2fl oz)
lemon juice 15 ml (3 tsp) 10 ml (2 tsp)
wholemeal bread flour 500 g (1 lb 2 oz) 375 g (13 oz)
skimmed milk powder 25 ml (5 tsp) 15 ml (3 tsp)
salt 10 ml (2 tsp) 7.5 ml (11⁄2tsp)
sugar 25 ml (5 tsp) 15 ml (3 tsp)
butter 25 g (1 oz) 15 g (1⁄2oz)
easy blend dried yeast 5ml (1 tsp) 5 ml (1 tsp)
30
Wholewheat Rapid Cycle (Program 6)
Makes 1 large loaf
Time: 3hrs 20mins
1Remove the bread pan from the bread machine and fit the kneader.
2Pour the water and lemon juice into the pan.
3Then add the rest of the ingredients.
4Insert and lock the bread pan into the bread machine. Select Program
WHOLEWHEAT RAPID. Press start.
Note: If required, just before the baking cycle commences, (baking cycle commences 55
minutes before the end of the cycle) brush the top of the loaf with water and dust with a
little wholemeal flour or sprinkle with wheat flakes, wheat grains or rolled oats to give an
attractive finish.
Light Wholemeal
Ingredients Large
water 310 ml (11 fl oz)
lemon juice 15 ml (3 tsp)
wholemeal bread flour 425 g (15 oz)
unbleached white bread flour 75 g (3 oz)
skimmed milk powder 20 ml (4 tsp)
salt 7.5 ml (11⁄2tsp)
sugar 10 ml (2 tsp)
butter 25 g (1 oz)
easy blend dried yeast 7.5 ml (11⁄2tsp)
Wholewheat Rapid Cycle (Program 6)
1Follow the instructions on page 30.
Granary Bread
Ingredients Large
water 310 ml (11 fl oz)
lemon juice 15 ml (3 tsp)
Granary bread flour 450 g (1lb)
unbleached white bread flour 50g (2 oz)
skimmed milk powder 20 ml (4 tsp)
salt 10 ml (2 tsp)
light brown muscovado sugar 5ml (1 tsp)
butter 25 g (1 oz)
easy blend dried yeast 7.5 ml (11⁄2tsp)
31
32
Speciality French (Program 7)
Makes 1 large loaf
Time : 3hrs 30mins
1Remove the bread pan from the bread machine and fit the kneader.
2Pour the water into the bread pan. Sprinkle over the flours, ensuring they cover the
water.
3Add the salt and sugar in separate corners.
4Make a well in the centre of the flour, but not down as far as the liquid, and add the
yeast.
5Insert and lock the bread pan into the bread machine. Select program FRENCH.
Press start.
6At the end of the cycle, turn off and remove the bread pan, using oven gloves. Turn
out on to a wire rack to cool.
Note: Super fine plain flour can be used instead of the French flour.
French Bread
Ingredients Large
water 300 ml (101⁄2fl oz)
unbleached white bread flour 400 g (14 oz)
fine French plain flour 50 g (2 oz)
salt 7.5 ml (11⁄2tsp)
sugar 5 ml (1 tsp)
easy blend dried yeast 5 ml (1 tsp)
33
Speciality Sweet (Program 8)
Makes 1 large loaf
Time : 3hrs 25mins
1Remove the bread pan from the bread machine and fit the kneader.
2Add the ingredients in the order stated in the individual recipes.
3Insert and lock the bread pan into the bread machine. Select program SPECIALITY
SWEET. Press start.
4At the end of the cycle, turn off and remove the bread pan using oven gloves. Turn out
on to a wire rack to cool.
1Pour the yoghurt and orange juice into the bread pan. Sprinkle over the flour, ensuring
it covers the liquid. Add the sugar, salt, butter and yeast.
2Add the walnuts and grated citrus rinds when the machine makes an audible sound
during the kneading cycle.
Citrus and Walnut Bread
Ingredients Large
lemon yoghurt 170 ml (6 fl oz)
orange juice 115 ml (4 fl oz)
unbleached white bread flour 450 g (1 lb)
caster sugar 25 g (1 oz)
salt 5 ml (1 tsp)
butter 40 g (11⁄2oz)
easy blend dried yeast 7.5 ml (11⁄2tsp)
walnuts, chopped 40 g (11⁄2oz)
grated lemon rind 10 ml (2 tsp)
grated orange rind 10 ml (2 tsp)
34
Speciality Sweet (Program 8)
Makes 1 large loaf
Time : 3hrs 25mins
1Pour the water into the bread pan. Add the egg and grated apple.
2Sprinkle over the flour, porridge oats, oatmeal and mixed spices ensuring they cover
the liquids. Add the sugar, salt, butter and yeast.
3Add the sultanas or raisins when the machine makes an audible sound during the
kneading cycle.
4Follow the instructions at the top of page 33.
Spiced Apple and Oatmeal Bread
Ingredients Large
water 150 ml (5 fl oz)
egg 1
one green eating apple, grated 75g (3 oz)
unbleached white bread flour 450 g (1 lb)
porridge oats 25 g (1 oz)
coarse oatmeal 50 g (2 oz)
ground mixed spice 7.5 ml (11⁄2tsp)
caster sugar 40 g (11⁄2oz)
salt 5 ml (1 tsp)
butter 40 g (11⁄2oz)
easy blend dried yeast 7.5 ml (11⁄2tsp)
sultanas or raisins chopped 40 g (11⁄2oz)
35
Speciality Sweet (Program 8)
Makes 1 large loaf
Time : 3hrs 25mins
1Add the malt extract to the pan with the water
2Add all the ingredients to the pan except the sultanas and apricots.
3Add the sultanas and apricots when the machine makes an audible sound during the
kneading cycle.
4Make the glaze by dissolving the caster sugar in the milk, and brush over the top crust
whilst still warm.
5Follow the instructions at the top of page 33.
Malted Sultana and Apricot Bread
Ingredients Large
water 255 ml (9 fl oz)
malt extract 30 ml (6 tsp)
unbleached white bread flour 450 g (1 lb)
skimmed milk powder 20 ml (4 tsp)
mixed spice 2.5 ml (1⁄2tsp)
caster sugar 25 g (1 oz)
salt 3.5 ml (3⁄4tsp)
butter, cut into pieces 40 g (11⁄2oz)
easy blend dried yeast 7.5 ml (11⁄2tsp)
sultanas 50 g (2 oz)
no-need-to-soak dried apricots, chopped 50 g (2 oz)
For the glaze:
caster sugar 15 ml (3 tsp)
milk 15 ml (3 tsp)
36
Speciality Sweet (Program 8)
1Pour the water and yoghurt into the bread pan. Sprinkle over the flour, ensuring it
covers the liquids.
2Add the flour, ground almonds, salt, sugar and yeast.
3Add the pecan nuts and cranberries when the machine makes an audible sound
during the kneading cycle.
4Follow the instructions at the top of page 33.
Cranberry, Almond and Pecan Bread
Ingredients Large
water 170 ml (6 fl oz)
natural plain yoghurt 140 ml (5 fl oz)
unbleached white bread flour 425 g (15 oz)
ground almonds 50 g (2 oz)
salt 3.5 ml (3⁄4tsp)
caster sugar 40 g (11⁄2oz)
easy blend dried yeast 7.5 ml (11⁄2tsp)
pecan nuts, coarsely chopped 40 g (11⁄2oz)
dried cranberries chopped 25 g (1 oz)
37
Cakes/Quick Bread (Program 10)
This setting is unique as it will mix and bake non-yeast type cakes and breads.
This program does not include a rising period, so should not be used for yeast
based sweet breads and cakes. Use the sweet cycle for yeasted sweet breads
and cakes (see pages 33 - 36).
●Always use this setting for non-yeast breads and cakes. Other programs will
produce poor results.
●Use butter or margarine at room temperature, cut into small pieces, or melt
before adding to the bread machine, to ensure even blending during mixing.
●Use plain flour and raising agents such as baking powder, bicarbonate of soda
and cream of tartar.
●After 5 minutes mixing, scrape down the sides of the pan with a plastic spatula,
to remove any residual flour on the sides of the pan. Do not touch the kneader
or impede its movement. Do not turn the bread maker off or remove the pan
from the machine to scrape down the sides.
●Allow the cake or bread to cool in the pan for 5 minutes before turning out. Run
a smooth edged plastic spatula around the edge of the cake before removing to
help ensure an easy release.
●Leave the cake or bread to cool on a wire rack before slicing. Moist cakes like
gingerbread benefit from being wrapped and stored for 24 hours before eating.
●The bread maker will bake the cake or bread for 11⁄2hours on this cycle, to
accommodate all types of quick breads. Some cakes may need less time, so
you can always check it after 11⁄4hours, just as if you were baking it in a
conventional oven. If cooked, switch off the machine and remove the bread
pan. Turn out on to a wire rack to cool.
38
Cakes/Quick Bread (Program 10)
Makes 1 large loaf
Time : 1hr 50mins
1Follow individual recipe instructions. Insert and lock the bread pan into the machine
2Select program SPECIALITY Cake/Quick Bread.
3After 6 minutes, open the lid, and using a plastic spatula, scrape down the sides of the
pan to remove any dry flour pockets.
1Place the butter, syrup and sugar in a small saucepan and heat gently until melted,
stirring occasionally. Leave to cool slightly then pour into the bread pan.
2Mash the bananas and add to the bread pan with the eggs, crème fraîche and milk.
3Sift the flour, baking powder, bicarbonate of soda and cinnamon together. Then add to
the pan.
Variation:
For a Banana, Date and Walnut Teabread add 40 g (11⁄2oz) chopped dates and 40 g
(11⁄2 oz) chopped walnuts, after scraping down after 6 minutes.
Banana and Cinnamon Tea Bread
Ingredients Large
butter 115 g (4 oz)
golden syrup 200 g (7 oz)
light muscovado sugar 50g (2 oz)
plain white flour 280 g (10 oz)
baking powder 10 ml (2 tsp)
bicarbonate of soda 5 ml (1 tsp)
ground cinnamon 2.5 ml (1⁄2tsp)
peeled ripe bananas 200 g (7 oz)
eggs 2
crème fraîche 85g (3 oz)
milk 60 ml (2 fl oz)
39
Cakes/Quick Bread (program 10)
1Place the butter, syrup, sugar and marmalade in a small saucepan and heat gently
until melted, stirring occasionally. Leave to cool slightly then pour into the bread pan.
2Add the milk and egg.
3Sift the flour, baking powder, bicarbonate of soda and salt and add to the pan.
Variation:
Finish this cake with a topping after baking and cooling. Mix together 140 g (5 oz) full
fat soft cheese or mascarpone cheese, 40 g (11⁄2oz) sifted icing sugar and 15 ml (1
tbsp) cut mixed peel or orange marmalade. Spread over the top of the cake.
Marmalade Cake
Ingredients Large
butter 115 g (4 oz)
golden syrup 150 g (5 oz)
granulated sugar 75 g (3 oz)
orange marmalade 75 g (3 oz)
milk 175 ml (6 fl oz)
egg 1
plain white flour 280 g (10 oz)
baking powder 10 ml (2 tsp)
bicarbonate of soda 5 ml (1 tsp)
salt pinch
40
Cakes/Quick Bread (program 10)
1Place the butter, syrup, treacle and sugar in a small saucepan and heat gently until
melted, stirring occasionally. Leave to cool slightly then pour into the bread pan.
2Add the milk and egg to the bread pan.
3Sift the flour, ginger, baking powder and bicarbonate of soda together and add to the
pan.
Note: Gingerbread is best left stored in an airtight container for 24 hours before
eating, to allow time for it to become sticky.
1Add the melted butter, milk and eggs to the bread pan.
2Sift the flour, baking powder and salt together. Stir in the caster sugar, desiccated
coconut and tropical fruits. Add all the ingredients to the pan.
Caribbean Tea Bread
Ingredients Tea
butter, melted 50 g (2 oz)
milk 170 ml (6 fl oz)
eggs, lightly beaten 2
plain flour 280 g (10 oz)
baking powder 15 ml (3 tsp)
salt pinch
caster sugar 115 g (4 oz)
desiccated coconut 25 g (1 oz)
ready to eat, dried tropical fruits, 75 g (3 oz)
coarsely chopped
Gingerbread
Ingredients Tea
butter 115 g (4 oz)
golden syrup 125 g (41⁄2oz)
treacle 50 g (2 oz)
light brown soft sugar 125 g (41⁄2oz)
milk 200 ml (7 fl oz)
egg, lightly beaten 1
plain flour 280 g (10 oz)
ground ginger 10 ml (2 tsp)
baking powder 10 ml (2 tsp)
bicarbonate of soda 5 ml (1 tsp)
41
Dough Cycle (program 9)
Time : 1hr 30mins
This program allows you to mix, knead and prove dough without machine baking it, which
is essential for hand-shaped breads and rolls. After shaping, all you need to do is leave
the dough for a final proving then bake it in your conventional oven.
The dough cycle is ideal for making different shaped loaves, pizzas, rolls, croissants,
doughnuts, breadsticks, buns and pastries.
The bread roll recipe, on page 42 gives you information on how to make various shapes.
You may also use this recipe for making breadsticks. If preferred use 250 ml (9 fl oz)
water and 50 ml (2 fl oz) olive oil instead of water, egg and butter. Add the olive oil with
the water.
Shaping Breadsticks
1Divide the dough in half and roll each piece of dough into a rectangle about 1 cm thick.
cut into strips about 7 cm long and 2 cm wide.
2On a very lightly floured surface roll these strips into long thin ropes, using the palm of
your hand. You can lift each rope and gently stretch the dough, if wished. If necessary
rest the dough for a few seconds during shaping.
3Roll in poppy seeds, sesame seeds, sea salt or grated Parmesan cheese as required.
4Place, spaced apart, on lightly oiled baking sheets.
5Brush lightly with olive oil, cover and leave to rise in a warm place for 10-15 minutes.
6Bake in a preheated oven at 200°C/400°F/Gas 6 for 15-20 minutes, or until golden,
turning once. Transfer to a wire rack to cool.
42
Dough Cycle (program 9)
1Remove the bread pan from the bread machine and fit the kneader.
2Pour the water into the bread pan. Add the egg. Sprinkle over the flour, ensuring it
covers the liquids.
3Add the salt, sugar and 25g butter in separate corners. Make a well in the centre of
the flour, but not down as far as the liquid and add the yeast.
4Insert and lock the bread pan into the bread machine. Select program SPECIALITY
Dough. Press start. Lightly oil two baking sheets.
5At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock
back the dough and divide into 12 equal pieces. Shape into plump round rolls or into
one of the following shapes: -
●For cottage rolls, cut off one third of the dough, shape both pieces into rounds. Place
the small one on top of the large one and make a hole through the centre with a lightly
floured finger.
●For knots, shape each piece of dough into a long roll, and tie into a knot.
●For plaits, divide each piece of dough into three and roll each into a long sausage.
Pinch the three strips together at one end then plait together. Tuck the ends under to
seal.
6Place shaped rolls on the prepared baking sheets, well spaced apart. Cover with oiled
clear film and leave to rise in a warm place for 20-30 minutes, or until doubled in size.
Meanwhile, preheat the oven to 220°C/425°F/Gas 7.
7Brush with egg glaze and sprinkle with sesame or poppy seeds if wished. Bake for
15-18 minutes, or until golden.
Transfer to a wire rack to cool.
Bread rolls
Ingredients Makes 12
water 250 ml (9 fl oz)
egg 1
unbleached white bread flour 450 g (1 lb)
salt 5 ml (1 tsp)
sugar 10 ml (2 tsp)
butter 25 g (1 oz)
easy blend dried yeast 5 ml (1 tsp)
For the topping:
egg yolk beaten with 15 ml (3 tsp) water 1
sesame seeds and poppy seeds,
for sprinkling, optional
43
Dough Cycle (program 9)
1Remove the bread pan from the bread machine and fit the kneader.
2Pour the water and olive oil into the bread pan. Sprinkle over the flour, ensuring it
covers the liquids.
3Add the salt and sugar in separate corners. Make a well in the centre of the flour, but
not down as far as the liquid and add the yeast.
4Insert and lock the bread pan into the bread machine. Select program SPECIALITY
Dough. Press start. Lightly oil a pizza pan or baking sheet.
5At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock
back the dough. Roll out into a 30 cm (12 in) round and place in the prepared pan or
on the baking sheet.
6Preheat the oven to 220°C/425°F/Gas 7. Spread the sun-dried tomato paste over the
pizza base. Sprinkle with oregano and top with two-thirds of the mozzarella cheese.
7Scatter with tomatoes, peppers, mushrooms, dolcellate cheese, Parma ham,
remaining mozzarella and Parmesan cheese and basil leaves. Season with salt and
pepper and drizzle with olive oil.
8Bake for 18-20 minutes, or until golden and serve immediately.
Pizza
Ingredients Makes 1 x 30 cm (12 inch)
water 140 ml (5 fl oz)
olive oil 15 ml (3 tsp)
unbleached white bread flour 225 g (8 oz)
salt 5 ml (1 tsp)
sugar 2.5 ml (1⁄2tsp)
easy blend dried yeast 2.5 ml (1⁄2tsp)
For the topping:
sun-dried tomato paste 60 ml (4 tbsp)
dried oregano 5 ml (1 tsp)
mozzarella cheese, sliced 140 g (5 oz)
fresh plum tomatoes, roughly chopped 4
yellow pepper, seeded and cut into thin strips 1⁄2
green pepper, seeded and cut into thin strips 1⁄2
mushrooms, sliced 50 g (2 oz)
dolcellate cheese, cut into small pieces 50 g (2 oz)
Parma ham, torn into pieces 50 g (2 oz)
freshly grated Parmesan cheese 25 g (1 oz)
fresh basil leaves 6
salt and freshly ground black pepper
olive oil 15 ml (3 tsp)
44
Dough Cycle (program 9)
1Remove the bread pan from the machine and fit the kneader.
2Pour the water, yoghurt, melted butter, ghee or oil into the bread pan. Sprinkle over the
flour, ensuring it covers the liquids.
3Add the salt, sugar and butter in separate corners. Make a well in the centre of the
flour, but not down as far as the liquid, and add the yeast.
4Insert and lock the bread pan into the bread machine. Select program SPECIALITY
Dough. Press start.
5Just before the end of the cycle place 3 baking sheets in the oven and preheat the
oven to its highest setting. At the end of the cycle, turn the dough out onto a lightly
floured surface. Gently knock back the dough and divide into 3 equal pieces and
shape into balls.
6Roll out into oval shapes about 25 cm (10 in) long and 13 cm (5 in) wide. Preheat the
grill. Place the naan on the preheated baking sheets and bake for 4-5 minutes, until
puffed up. Remove from the oven and place under the preheated grill, until browned
slightly and puffed up.
7Brush with melted butter or ghee and serve warm.
Variations
Add 5 ml (1 tsp) each of ground coriander and cumin with the flour for a spicy naan. To
make wholemeal naan substitute 50% of the white bread flour with wholemeal.
If wished include a crushed garlic clove and /or a little freshly ground black pepper for
a savoury twist. Black pepper can also be used as a final dusting after brushing with
melted butter or ghee.
Naan Bread
Ingredients Makes 3
water 90 ml (3 fl oz)
natural yoghurt 45 ml (3 tbsp)
melted butter, ghee or olive oil 15 ml (1 tbsp)
unbleached white bread flour 225g (8 oz)
salt 5 ml (1 tsp)
sugar 5 ml (1 tsp)
butter 25 g (1 oz)
easy blend dried yeast 5 ml (1 tsp)
melted butter or ghee, for brushing 45ml (3 tbsp)
45
Dough Cycle (program 9)
1Remove the bread pan from the machine and fit the kneader.
2Pour the milk into the bread pan. Add the egg. Sprinkle over the flour, ensuring it
covers the liquids.
3Add the salt, sugar and butter in separate corners. Make a well in the centre of the
flour, but not down as far as the liquid, and add the yeast.
4Insert and lock the bread pan into the bread machine. Select program SPECIALITY
Dough. Press start. Meanwhile shape the softened butter into a 2 cm (3⁄4in) thick block.
5At the end of the cycle, turn the dough out onto a lightly floured surface and gently knock back.
Roll out into an oblong, twice as long as the butter and slightly wider. Place the butter on one
half, fold over the dough and seal the edges to enclose the butter.
6Roll into a 2 cm (3⁄4in) thick rectangle, twice as long as it is wide. Fold the bottom third
up and the top third down and seal. Wrap in clear film and chill for 20 minutes. Repeat
the rolling, folding and chilling twice more, turning the dough by 90° each time.
7Roll into a rectangle measuring 30 x 52 cm (12 x 21 in). Cut in half lengthways, then
crossways into equal triangles with 15 cm (6 in) bases, discarding the trimmings at
each end.
8Loosely roll each triangle from the 15 cm (6 in) base towards the point, finishing with
the tip underneath. Curve into a crescent shape. Place on two baking sheets spaced
apart.
9Cover with lightly oiled clear film and leave to rise in a warm place for about 30 minutes, or
until doubled in size. Meanwhile preheat the oven to 200°C/400F/Gas 6.
10 Mix the egg yolk and milk together and brush the glaze over the croissants. Bake for
15-20 minutes until crisp and golden. Transfer to a wire rack to cool.
Variation
For chocolate croissant, place a small square of chocolate or 10 ml (2 tsp) grated
chocolate at the wide end of the dough before shaping, making sure it is enclosed
when the croissant is rolled up.
Croissant
Ingredients Makes 12
semi-skimmed milk 150 ml (5 fl oz)
egg 1
unbleached white bread flour 350g (12 oz)
salt 5 ml (1 tsp)
sugar 15 ml (3 tsp)
butter 25 g (1 oz) plus 175g (6oz) softened
easy blend dried yeast 7.5 ml (11⁄2tsp)
For the glaze:
egg yolk 1
milk 15 ml (3 tsp)
46
Jam Cycle (program 11)
Time : 1hr
●Throughout the jam cycle the kneader will stir the ingredients.
●After 45 minutes the heat supply switches off to allow the jam to cool slightly before
transferring to a preserves jar.
●Always use ripe fresh fruit for the best results and cut large fruits into halves or
quarters.
●Use jam sugar with added pectin to ensure a good set.
●If using fruits with a low pectin level, it is best to add 5-10 ml (1-2 tsp) of lemon juice.
●Always use oven gloves to remove the bread pan as it will be very hot.
●You should be present throughout the whole cooking process to keep an eye on the
boiling jam, to make sure it doesn’t boil over, and if necessary to occasionally stir the
jam.
●Transfer the cooked jam to a clean sterilised jar, seal and label.
1Remove the bread pan from the machine and fit the kneader. Halve and stone the
apricots. Cut each half into four pieces and place in the bread pan. Add the lemon
juice and water.
2Insert and lock the bread pan into the bread machine. Close the lid and select
programme SPECIALITY Jam. Set a separate timer for 15 minutes.
3Meanwhile weigh the sugar and place in a bowl. After 15 minutes, gradually add to the
bread pan. Add the butter. If necessary scrape down the sides of the pan with a
wooden spoon to remove any sugar. Take care as the bread pan is hot.
4At the end of the cycle, turn off then remove the bread pan using oven gloves.
Carefully pour the jam into a sterilised jar, seal and label.
Variation:
Plums can be substituted for the apricots.
Apricot Jam
Ingredients Makes 350g (12oz) jam
fresh ripe apricots 250 g (9 oz)
lemon juice 10 ml (2 tsp)
water 15 ml (3 tsp)
jam sugar with pectin 250 g (9 oz)
butter 15 g (1⁄2oz)
47
Jam Cycle (program 11)
1Remove the bread pan from the machine and fit the kneader. Halve the strawberries if
large and place in the bread pan with the raspberries and redcurrants. Add the lemon
juice.
2Insert and lock the bread pan into the bread machine. Close the lid and select program
SPECIALITY Jam. Set a separate timer for 15 minutes.
3After 15 minutes gradually add the sugar to the bread pan. Add the butter.
4At the end of the cycle, turn off and then remove the bread pan using oven gloves.
Carefully pour the jam into a sterilised jar, seal and label.
Summer Fruits Jam
Ingredients Makes 450g (1 lb) jam
strawberries 115 g (4 oz)
raspberries 115 g (4 oz)
redcurrants 75 g (3 oz)
lemon juice 5 ml (1 tsp)
jam sugar with pectin 300 g (11 oz)
butter 15 g (1⁄2oz)
49
TROUBLESHOOTING GUIDE (continued)
PROBLEM POSSIBLE CAUSE SOLUTION
6. Collapsed
while baking.
7. Loaves uneven
shorter on one end.
8. Heavy dense texture.
9. Open, course, holey
texture.
10. Centre of loaf is raw,
not baked enough.
11. Bread doesn’t slice
well, very sticky.
12. Dark crust colour/
too thick.
13. Loaf of bread is burnt.
14. Crust too light.
• Machine was placed in a draught or
may have been knocked or jolted
during rising.
• Exceeding capacity of bread pan.
• Not enough salt used or omitted. (salt
helps prevent the dough over proving)
• Too much yeast.
• Warm, humid weather.
• Dough too dry and not allowed to rise
evenly in pan.
• Too much flour.
• Not enough yeast.
• Not enough sugar.
• Salt omitted.
• Too much yeast.
• Too much liquid.
• Too much liquid.
• Power cut during operation.
• Quantities were too large and machine
could not cope.
• Sliced while too hot.
• Not using proper knife.
• DARK crust setting used.
• Bread maker malfunctioning.
• Bread not baked long enough.
• No milk powder or fresh milk in recipe.
• Reposition bread maker.
• Do not use more ingredients than
recommended for large loaf.
• Use amount of salt recommended in
recipe.
• Measure yeast acurately.
• Reduce liquid by 15ml/3 tsp and
reduce yeast by 1/4tsp.
• Increase liquid by 15ml/3 tsp.
• Measure accurately. (see page 5)
• Measure right amount of
recommended yeast.
• Measure accurately. (see page 5)
• Assemble ingredients as listed in recipe.
• Measure right amount of recommended
yeast.
• Reduce liquid by 15ml/3 tsp.
• Reduce liquid by 15ml/3 tsp.
• If power is cut during operation, the
bread maker will remain off when power
is restored. You will need to remove
unbaked loaf from pan and start again
with fresh ingredients.
• Reduce amounts to maximum
quantities allowed.
• Allow bread to cool on rack at least
30 minutes to release steam, before
slicing.
• Use a good bread knife.
• Use basic WHITE large ❷setting the
next time.
• Refer to “Service and customer care”
section (page 51).
• Extend baking time.
• Add 15ml/3 tsp skimmed milk powder
or replace 50% of water with milk to
encourage browning.
BREAD TEXTURE
CRUST COLOUR AND THICKNESS
51
SERVICE AND CUSTOMER CARE
If the cord to your Bread Maker is damaged it must for safety reasons, be replaced by
Kenwood or an Authorised Kenwood Repairer.
UK:
If you need help with:
●Using your machine
●Servicing or repairs (in or out of guarantee)
Call Kenwood customer care on 023 92392333. Have your model number ready -it
is located on the base of your Bread Maker.
EIRE – See our advertisement in Golden Pages.
Other Countries – Contact the shop where you bought the Bread Maker.
UK only Guarantee
If your Bread Maker goes wrong within one year from the date you bought it,
we will repair it (or replace it if necessary) free of charge provided:
●You have not misused, neglected or damaged it
●It has not been modified (unless by Kenwood)
●It is not second hand
●It has not been used commercially
●You have not fitted a plug incorrectly
●You supply your receipt to show when you bought it
This guarantee does not affect your statutory rights.
Kenwood Ltd
New Lane, Havant, Hampshire PO9 2NH
www.kenwood.co.uk 54037/2

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