Before Use How to Use Recipes How to Clean Troubleshooting
Automatic Bread Maker
OPERATING INSTRUCTIONS AND RECIPES (Household Use)
Model No.
SD-2511
l
For more recipes please visit The ideas kitchen
www.theideaskitchen.com
Thank you for purchasing this Panasonic product.
l
Please read these instructions carefully before using
this product and save this manual for future use.
l
The explanations inside mainly focus on the SD-2511
white model.
l
This product is intended for household use only.
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2
Contents
Before Use
Safety Instructions ································································································································································· 3
Accessories/Parts Identification ················································································································································ 6
Bread-making Ingredients ······················································································································································· 8
How to Use
List of Bread Types and Baking Options ····································································································································10
Baking Bread ······································································································································································12
When adding extra ingredients ················································································································································14
Baking Brioche ····································································································································································15
Baking Rustic Artisan ····························································································································································16
Rustic Sourdough/Rustic Sourdough Dough
STAGE 1 Making Sourdough starter ········································································································································18
STAGE 2 Baking Rustic Sourdough ·········································································································································19
STAGE 2 Making Rustic Sourdough Dough ·······························································································································20
Making Dough ·····································································································································································21
Making Brioche Dough ··························································································································································22
Making Rustic Artisan Dough ·················································································································································· 23
Baking Rustic Scone ·····························································································································································24
Baking Cake ·······································································································································································26
Making Jam ········································································································································································27
Making Compote ··································································································································································28
Recipes
Recipe Contents ··························································································································································· 29
Recipes ····································································································································30–49
How to Clean
Care & Cleaning ··································································································································································50
To Protect the Non-stick Finish
To protect the non-stick finish ·················································································································································51
Troubleshooting
Troubleshooting ···································································································································································52
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Before Use
3
Safety Instructions
Please make sure to follow these instructions.
In order to prevent accidents or injuries to the user, other people, and damage to property,
please follow the instructions below.
The following charts indicate the degree of damage caused by wrong operation.
Warning:
Indicates serious injury or death.
Caution:
Indicates risk of injury or property damage.
The symbols are classified and explained as follows.
This symbol indicates prohibition.
This symbol indicates requirement
that must be followed.
Warning
Do not use the appliance if the power cord or power plug is
damaged or the power plug is loosely connected to the power outlet.
(It may cause an electric shock, or fire due to short circuit.)
If the supply cord is damaged, it must be replaced by the manufacturer, its
service agent or similarly qualified person in order to avoid a hazard.
Do not damage the power cord or power plug.
(It may cause an electric shock, or fire due to short circuit.)
Following actions are strictly prohibited. (Modifying, placing near heating elements,
bending, twisting, pulling, putting heavy objects on top, and bundling the cord.)
Do not plug or unplug the power cord with wet hands.
(It may cause an electric shock.)
Do not exceed voltage on the outlet and do not use alternate current other
than listed on the appliance.
(It may cause an electric shock or fire.)
●
Make sure the voltage supplied to the appliance is the same as your local supply.
●
Plugging other devices into the same outlet may cause an electric overheating.
Insert the power plug firmly.
(Otherwise it may cause an electric shock and fire caused by the heat that may
generate around the plug.)
Clean the power plug regularly.
(A soiled power plug may cause insufficient insulation due to the moisture and lint
build-up, which may cause a fire.)
Unplug the power plug, and wipe with the dry cloth.
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4
Safety Instructions
Warning
Discontinue using the appliance immediately and unplug in the unlikely event
that this appliance stops working properly.
(It may cause smoking, fire, electric shock or burn.)
e.g. for abnormal or breaking down
●
The power plug and the power cord become abnormally hot.
●
The power cord is damaged or power failure.
●
The main body is deformed or is abnormally hot.
●
The appliance makes abnormal turning noise during use.
Unplug the appliance immediately and consult a Panasonic dealer and have it
serviced by an authorized technician.
Do not touch, block or cover the steam vent holes during use.
(It may cause a burn.)
●
Especially pay attention for children.
Do not disassemble, repair or modify this appliance.
(It may cause a fire, electric shock or injury.)
Consult a Panasonic dealer and have it serviced by an authorized technician.
Do not immerse the appliance in water or splash it with water.
(It may cause an electric shock, or catch a fire due to short circuit.)
This appliance can be used by children aged from 8 years and
above and persons with reduced physical, sensory or mental
capabilities, or lack of experience and knowledge if they have been
given supervision or instruction concerning use of the appliance in
a safe way and understand the hazards involved. Children shall not
play with the appliance. Cleaning and user maintenance shall not be
made by children unless they are older than 8 and supervised. Keep
the appliance and its cord out of reach of children less than 8 years.
(It may cause burns, injury or electric shock.)
Caution
Make sure to hold the power plug when unplugging the power plug.
(Otherwise it may cause an electric shock, or fire due to short circuit.)
Unplug the power plug when the appliance is not in use.
(Otherwise it may cause an electric shock, or fire due to electric leakage.)
Please unplug and allow the appliance to cool down before cleaning it. (It may
cause a burn.)
Do not allow the power cord to hang over the edge of the table or touch a hot
surface. (It may cause a burn or injury.)
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5
Before Use
Caution
Do not remove the bread pan or unplug the Bread Maker during use. (It may
cause a burn or injury.)
Do not use the appliance on following places.
●
Position the Bread Maker on a firm, dry, clean, flat heatproof
worktop at least 10 cm (4 inches) from the edge of the worktop.
(It may cause the appliance to slip and fall from the worktop.)
●
Do not place on unstable surfaces, on electrical appliances
such as a refrigerator, on materials such as tablecloths or on
carpet, etc. (It may cause falling or a fire.)
●
During baking the unit heats up. The Bread Maker should be
placed at least 5 cm (2 inches) from adjacent walls and other objects.
(It may cause a discoloration or deformation.)
Do not touch hot area such as bread pan, inside of unit, heating element
or inside of the lid while the appliance is in use or after cooking. The
temperature of accessible surfaces may be high when the appliance is
operating.
(The surfaces get hot during use which cause burns.)
To avoid burns, always use oven gloves when removing the bread pan or the
finished bread. (Do not use wet oven gloves.)
Also take care when removing the finished bread or kneading blade.
Important Information
Do not use the appliance outdoors, in the immediate vicinity of heat sources
or in rooms of high humidity.
(It may cause a malfunction or deformation.)
Do not use excessive force on the parts as is illustrated on the right.
(It may cause a malfunction or deformation.)
This appliance is not intended to be operated by means of an external timer or separate remote-control system.
Temperature sensor
Heating element
Inside of the lid
Electrical Requirement
FOR YOUR SAFETY PLEASE READ THE FOLLOWING TEXT CAREFULLY.
This appliance is supplied with a moulded three pin mains plug for your safety and convenience. A 13-amp fuse is fitted in this plug.
Should the fuse need to be replaced please ensure that the replacement fuse has a rating of 13-amp and that it is approved by ASTA or BSI to
BS1362.
Check for the ASTA mark
or the BSI mark on the body of the fuse.
If the plug contains a removable fuse cover, you must ensure that it is refitted when the fuse is replaced.
If you lose the fuse cover, the plug must not be used until a replacement cover is obtained.
A replacement fuse cover can be purchased from your local Panasonic Dealer.
If the fitted moulded plug is unsuitable for the socket outlet in your home, then the fuse should be removed and the plug cut off and disposed of
safely. There is a danger of severe electrical shock if the cut off plug is inserted
into any 13-amp socket.
How to replace the fuse
The location of the fuse differs according to the type of AC mains plug (figures
A and B). Confirm the AC mains plug fitted and follow the instructions below.
Illustrations may differ from actual AC mains plug.
Open the fuse cover with a screwdriver and replace the fuse and close or attach
the fuse cover.
Figure A Figure B
Fuse cover
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6
Raisin nut dispenser
The ingredients placed in the raisin nut dispenser will drop into the
bread pan automatically upon selecting
the menu with raisin (3, 4, 7, 16, 20, 21, 23
and 31).
Turn to P. 14 for ingredients which
may be placed in the raisin nut dispenser.
Never operate the Bread Maker without the
dispenser being in place.
Accessories/Parts Identification
Main Unit
Dispenser lid
Handle
Bread pan
Control panel
Plug
Lid
Raisin nut dispenser flap
Kneading blade
(rye bread)
Kneading blade
(wheat bread and
gluten and wheat
free bread)
Accessories
Sourdough cup × 2
To measure out liquids and to
make sourdough starter
Measuring spoon
To measure out sugar, salt, yeast, etc.
•
10 mL increments
(max. 550 mL)
Lid
(15 mL) (5 mL)
Tablespoon
•
1
⁄2 marking
Teaspoon
•
1
⁄4,
1
⁄2,
3
⁄4
markings
Sourdough starter spoon
To measure out sourdough starter yeast
approx. 0.1 g
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7
Before Use
This picture shows all words and symbols, but during operation only those relevant will be displayed.
Control Panel
n
Operation status
: displayed for the current stage of the program. Ingredients are being regulated on the
‘Rest’ stage before kneading.
: displayed when there has been an interruption in the power supply.
: displayed when adding ingredients manually on menu 4, 13, 21 and 29.
n
Time remaining until program finished
Also when adding ingredients manually, display will
show the time until adding extra ingredients in the
program.
Menu
Press this pad to choose menu. Menu number will
display and each time this pad is pressed, menu
number will change to the next choice.
(Hold the pad to advance more quickly)
See P. 10 and 11 for menu number.
Size
Press this pad to choose
size. See P. 10 for
available menu.
•
XL
•
L
•
M
Crust
Press this pad to
choose crust colour.
See P. 10 for available
menu.
•
Dark
•
Medium
•
Light
Start
The start light will
flash during program
selection. Press the start
pad when programming
is completed.
When the start pad is
pressed, the start light
will stop flashing and
become constant.
Stop
If you wish to change the
program, you must stop the
operation by holding down the
stop pad for more than 1 second.
The start light will go off. Then
re-program accordingly.
Timer
Set delay timer (time until bread is
ready) or set the baking/cooking
time for menu 18, 32 and 33.
‘▲’ Pressthispadtoincreasethe
time.
‘▼’ Pressthispadtodecrease
the time.
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8
n
You can make your bread taste better by adding other
ingredients:
Eggs
Improve the nutritional value and colouring of the bread.
(Water amount must be reduced proportionally)
Beat eggs when adding eggs.
Bran
Increases the bread’s fibre content.
• Use max. 50 g (2 oz).
Wheat germ
Gives the bread a nuttier flavour.
• Use max. 50 g (2 oz).
Spices,
herbs
Enhance the flavour of the bread.
• Only use a small amount (1–2 tsp).
Bread-making Ingredients
Flour
Main ingredient of bread. The protein in flour
forms gluten during kneading. Gluten provides
structure and texture and helps the bread to
rise.
l
Use strong white bread flour only.
l
Flour must be weighed on scales.
Dairy
Products
Add flavour and
nutritional value.
l
If you use milk instead of water, the nutritional
value of the bread will be higher, but do not
use in timer setting as it may not keep fresh
overnight.
Reduce the amount of water proportionally
to the amount of milk.
Water
l
Use normal tap water.
l
Use tepid water if using menu 2, 6, 8, 14 or 24 in a
cold room.
l
Use chilled water if using menu 8, 9, 13, 15, 16, 24,
25, 29, 30 or 31 in a hot room.
l
Always measure out liquids using the sourdough cup
provided.
Salt
Improves the flavour and strengthens
gluten to help the bread rise.
l
The bread may lose size/flavour if measuring
is inaccurate.
Fat
Adds flavour and softness to the
bread.
l
Use butter (unsalted), margarine or
oil. 2 tbsps oil are equivalent to 25 g
butter.
Sugar (granulated sugar, brown sugar, honey, treacle etc)
Adds softness and gives crust colour.
Yeast
Enables the bread to rise.
l
Yeast which has ‘Easy
Blend’, ‘Fast Action’ or
‘Easy Bake’ written on the
packet is recommended.
l
Do not use dried yeast
that requires preliminary
fermentation.
l
When using yeast from sachets, seal the sachet
again immediately after use. To store follow
manufacturers instructions but use opened
individual sachets within 48 hours.
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9
Before Use
Main Flours Used in Bread
Strong flour is milled from hard wheat and has a high content of protein which is necessary for the development of gluten. Carbon dioxide
produced during fermentation is trapped within the elastic network of gluten, thus making the dough rise.
White flour:
Made by grinding wheat kernel, excluding bran and germ. Used in e.g. menu 1, 9, 19 or 25.
•
Always use strong flour when using the recipes in this book.
•
Do NOT use plain or self-raising flour as a substitute for bread flour.
Wholemeal flour:
Made by grinding entire wheat kernel, including bran and germ.
Makes bread rich in minerals, but lower in height and denser than bread baked with white flour because the gluten strands are cut by the edges
of bran flakes and germ.
Rye flour:
Contains some proteins, but these do not produce as much gluten as wheat flour.
Makes dense, heavy bread with a flat or slightly sunken top crust (use in menu 8 or 24).
Spelt flour:
In the wheat family but is a completely different species genetically.
Although it contains gluten some gluten-intolerant people can digest it. (Consult your doctor.)
Makes loaves with a flat/slightly sunken crust.
Spelt wholegrain flour bread becomes low height and dense compare with spelt white flour bread.
We will recommend spelt white flour to be used more than the half of the entire flour.
•
There is Spelt (Triticum spelta) suitable for baking bread and Einkorm wheat (Triticum monococcum: also it is called small spelt) which is not
suitable for baking bread are sold as spelt. Please use spelt. (use in menu 15, 16, 30 or 31)
Brown flour: 10–15% of wheat grain removed during milling.
Softgrain flour:
Strong white bread flour with wheat and rye grains added. Provides extra fibre, texture, and flavour.
•
Do not use with ‘Timer’ option (grains can absorb water and swell up, spoiling texture of loaf).
Granary
®
or Malted Grain flour:
Has crushed wheat or rye grains added together with malted whole wheat.
Makes brown bread coarser and moister with nuttier flavour.
•
Do not use more than stated quantity (could damage the bread pan’s non-stick finish).
Stoneground flour:
Grains are crushed between two large millstones rather than with steel rollers.
•
Do not use more than stated quantity (could damage the bread pan’s non-stick finish, or overload motor).
Other flour:
Products milled from other grains (i.e. corn meal, rice, millet, soy, oat, buckwheat, barley flours).
•
Do not use more than stated quantity (hinders rising and texture).
•
Should not be used as substitute for bread flour.
•
Gluten Free - see P. 36.
l
Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the bread pan’s non-stick finish.
If using a bread mix...
n
Bread mixes including yeast
1
Place a 500 g mix in the bread pan, then add water.
(Follow instructions on the packet for the quantity of
water)
2
Select menu 2– ‘Large’ size setting.
l
With some mixes, it is not clear how much yeast is
included, so results may vary.
n
Baking brioche with brioche mix
l
Select menu 13 or 2 – ‘Medium’ size – ‘Light’ crust colour.
n
Bread mix with separate yeast sachet
1
First place the measured yeast in the bread pan, then the
bread mix, then the water.
•
Bread Maker Capacity
400–600 g mix (for a loaf), 250–600 g mix (for a dough)
2
Set the machine according to the type of flour included in
the mix, and start the baking.
•
White flour, brown flour
menu 1
•
Whole wheat, multi grain flour
menu 5
•
rye flour
menu 8
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10
List of Bread Types and Baking Options
n
Function Availability and Time Required
•
Time required for each process will differ according to room temperature.
Options Processes
Menu
Number
Menu
Size Crust
Timer
Rest Knead Rise Bake Total
Bake
1 Basic
l l l
30 min–
60 min
15–30 min
4
1 hr 50 min–
2 hr 20 min
50–55 min
4 hr–
4 hr 5 min
2 Basic Rapid
l l
— —
15–20 min
approx. 1 hour
35–40 min
1 hr 55 min–
2 hr
3 Basic Raisin
l l
1
l
30 min–
60 min
15–30 min
4
1 hr 50 min–
2 hr 20 min
50 min 4 hours
4 Rustic Artisan
l l l
30 min–
60 min
25–30 min
4
1 hr 45 min–
2 hr 10 min
50–55 min
4 hr–
4 hr 5 min
5 Whole wheat
l
—
l
1 hr–
1 hr 40 min
15–25 min
4
2 hr 10 min–
2 hr 50 min
50 min 5 hours
6
Whole wheat
Rapid
l
— —
15 min–
25 min
15–25 min
4
1 hr 30 min–
1 hr 40 min
45 min 3 hours
7
Whole wheat
Raisin
l
—
l
1 hr–
1 hr 40 min
15–25 min
4
2 hr 10 min–
2 hr 50 min
50 min 5 hours
8 Rye
— —
l
45 min–
60 min
approx.
10 min
1 hr 20 min–
1 hr 35 min
1 hour 3 hr 30 min
9 French
— —
l
40 min–
2 hr 5 min
10–20 min
2 hr 45 min–
4 hr 10 min
55 min 6 hours
10
Rustic
Sourdough
— —
l
3
0 min–
55 min
45–55 min
5
2 hr 25 min–
3 hr 10 min
55 min 5 hours
11 Italian
— —
l
30 min–1 hr 10–15 min
2 hr 25 min–
3 hr
50 min 4 hr 30 min
12 Sandwich
— —
l
1 hr–
1 hr 40 min
15–25 min
4
2 hr 10 min–
2 hr 50 min
50 min 5 hours
13 Brioche
—
l
1
—
30 min
25–45 min
4
1 hr 25 min 50 min 3 hr 30 min
14 Gluten Free
—
l
2
— —
15–20 min 40–45 min 50–55 min
1 hr 50 min–
1 hr 55 min
15 Speciality
l
—
l
30 min–
1 hr 15 min
15–30 min
4
1 hr 50 min–
2 hr 45 min
55 min 4 hr 30 min
16
Speciality
Raisin
l
—
l
30 min–
1 hr 15 min
15–30 min
4
1 hr 50 min–
2 hr 45 min
55 min 4 hr 30 min
17 Rustic Scone
— — — —
10 min
—
65 min 1 hr 15 min
18 Bake only
— — — — — —
30 min–
1 hr 30 min
30 min–
1 hr 30 min
1 Only ‘Light’ or ‘Medium’ available.
2 Only ‘Medium’ or ‘Dark’ available.
3 Can be set up to 9 hours, all others up to 13 hours.
4 There is a period of rise during the knead period.
5 There is a period of rest during the knead period.
• The Bread Maker will operate for a short time during the rise period (to ensure optimal gluten development).
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11
How to Use
Options Processes
Menu
Number
Menu
Size Crust
Timer
Rest Knead Rise Bake Total
Dough
19 Basic
— — —
30 min–
50 min
15–30 min
4
1 hr 10 min–
1 hr 30 min
—
2 hr 20 min
20 Basic Raisin
— — —
30 min–
50 min
15–30 min
4
1 hr 10 min–
1 hr 30 min
—
2 hr 20 min
21 Rustic Artisan
— — —
30 min–
50 min
25–30 min
4
1 hr 5 min–
1 hr 20 min
—
2 hr 20 min
22 Whole wheat
— — —
55 min–
1 hr 25 min
15–25 min
4
1 hr 30 min–
2 hr
—
3 hr 15 min
23
Whole wheat
Raisin
— — —
55 min–
1 hr 25 min
15–25 min
4
1 hr 30 min–
2 hr
—
3 hr 15 min
24 Rye
— — —
45 min–
60 min
approx.
10 min
— —
2 hours
25 French
— — —
40 min–
1 hr 45 min
10–20 min
1 hr 35 min–
2 hr 40 min
—
3 hr 35 min
26
Rustic
Sourdough
— — —
0–40 min 45–55 min
1 hr 5 min–
1 hr 35 min
—
2 hr 30 min
27
Sourdough
starter
— — — — —
24 hours
—
24 hours
28 Pizza
— —
l
(Knead)
10–18 min
(Rise)
7–15 min
(Knead)
approx. 10 min
(Rise)
approx. 10 min
45 min
29 Brioche
— — —
30 min
25–45 min
4
35 min
—
1 hr 50 min
30 Speciality
— — —
30 min–
1 hr 5 min
15–30 min
4
1 hr 10 min–
1 hr 55 min
—
2 hr 45 min
31
Speciality
Raisin
— — —
30 min–
1 hr 5 min
15–30 min
4
1 hr 10 min–
1 hr 55 min
—
2 hr 45 min
32 Jam
— — — — — — —
1 hr 30 min–
2 hr 30 min
33 Compote
— — — — — — —
1 hr–
1 hr 40 min
SD-2511_UK.indd 11 2015/01/09 15:29:24
12
Baking Bread
Place the ingredients in the bread pan
Set the program and start Remove the bread
Kneading blade
1
Remove the bread pan and
set the kneading blade
1
Twist the bread pan anti-
clockwise and lift up to
remove.
2
Ensure the kneading
blade is firmly on the
kneading mounting shaft.
Ensure that the
shaft and kneading
blade are clean, see
P. 50 for cleaning.
•
Use the specified kneading blade
when baking rye bread.
•
The kneading blade is designed to fit loosely on the
shaft.
2
Place the measured ingredients
in the bread pan
1
Place the dry yeast at the
bottom (so that it does not mix
with the liquid until later).
2
Cover the yeast with all the dry
ingredients (flour, sugar, salt,
etc.).
•
Flour must be weighed on
scales.
3
Pour in the water and any other
liquids.
•
Wipe the outside of the bread
pan to remove any flour or
liquid.
4
Put the bread pan into the
Bread Maker and turn slightly
clockwise.
Close the lid.
l
For optimum results, don’t open the lid until bread is complete
as it affects bread quality.
3
Plug the Bread Maker into
a 230–240V socket
l
Make sure the start light is
off before selecting a program.
4
Select a bake menu
(The display shows when menu ‘1’ is selected.)
n
To change the size
n
To change the crust colour
l
Turn to P. 10 for menu, availability of size and crust.
n
To set the timer
e.g. It is 9:00 PM now, and you want the bread to be ready at 6:30 the next
morning.
Set the timer to ‘9:30’ (9 hours 30 minutes from now).
12
9
6
3
12
9
6
3
9hr 30min
from now
Current time Ready time
• Pressing the pad once will advance the timer by 10 minutes (hold to
advance more quickly).
•
Can be set up to 9 hours when using menu 10.
5
Press Start pad to start the machine
Time until the selected program is complete
l
The start light will come on.
6
Press Stop pad and
remove bread
when machine beeps 8 times and the bar
at ‘End’ flashes.
l
The flashing start light will go off.
7
Remove the bread
immediately,
Bread pan
Oven glove
allow to cool, for example, on a wire rack
8
Unplug after use
l
The Bread Maker has a keep warm
facility to reduce condensation of steam
within the loaf which operates if the
stop pad is not pressed on completion
of the program.
l
However, this will accelerate the
browning of the crust, therefore, upon
completion of baking, switch off the
unit, remove the bread immediately
from the unit to cool it.
l
If you leave the bread to cool down in
the bread pan, moisture will be retained
within the loaf which will affect the
finished quality of the loaf. Therefore,
cool on a wire rack to ensure optimum
quality of the loaf.
n
Baking bread with
added ingredients
(P. 14)
Clean and dry beforehand
Turn to P. 30-35 for
bread recipes
SD-2511_UK.indd 12 2015/01/09 15:29:26
13
How to Use
Place the ingredients in the bread pan
Set the program and start Remove the bread
Kneading blade
1
Remove the bread pan and
set the kneading blade
1
Twist the bread pan anti-
clockwise and lift up to
remove.
2
Ensure the kneading
blade is firmly on the
kneading mounting shaft.
Ensure that the
shaft and kneading
blade are clean, see
P. 50 for cleaning.
•
Use the specified kneading blade
when baking rye bread.
•
The kneading blade is designed to fit loosely on the
shaft.
2
Place the measured ingredients
in the bread pan
1
Place the dry yeast at the
bottom (so that it does not mix
with the liquid until later).
2
Cover the yeast with all the dry
ingredients (flour, sugar, salt,
etc.).
•
Flour must be weighed on
scales.
3
Pour in the water and any other
liquids.
•
Wipe the outside of the bread
pan to remove any flour or
liquid.
4
Put the bread pan into the
Bread Maker and turn slightly
clockwise.
Close the lid.
l
For optimum results, don’t open the lid until bread is complete
as it affects bread quality.
3
Plug the Bread Maker into
a 230–240V socket
l
Make sure the start light is
off before selecting a program.
4
Select a bake menu
(The display shows when menu ‘1’ is selected.)
n
To change the size
n
To change the crust colour
l
Turn to P. 10 for menu, availability of size and crust.
n
To set the timer
e.g. It is 9:00 PM now, and you want the bread to be ready at 6:30 the next
morning.
Set the timer to ‘9:30’ (9 hours 30 minutes from now).
12
9
6
3
12
9
6
3
9hr 30min
from now
Current time Ready time
• Pressing the pad once will advance the timer by 10 minutes (hold to
advance more quickly).
•
Can be set up to 9 hours when using menu 10.
5
Press Start pad to start the machine
Time until the selected program is complete
l
The start light will come on.
6
Press Stop pad and
remove bread
when machine beeps 8 times and the bar
at ‘End’ flashes.
l
The flashing start light will go off.
7
Remove the bread
immediately,
Bread pan
Oven glove
allow to cool, for example, on a wire rack
8
Unplug after use
l
The Bread Maker has a keep warm
facility to reduce condensation of steam
within the loaf which operates if the
stop pad is not pressed on completion
of the program.
l
However, this will accelerate the
browning of the crust, therefore, upon
completion of baking, switch off the
unit, remove the bread immediately
from the unit to cool it.
l
If you leave the bread to cool down in
the bread pan, moisture will be retained
within the loaf which will affect the
finished quality of the loaf. Therefore,
cool on a wire rack to ensure optimum
quality of the loaf.
n
Baking bread with
added ingredients
(P. 14)
Clean and dry beforehand
SD-2511_UK.indd 13 2015/01/09 15:29:27
14
When adding extra ingredients
Adding extra ingredients to bread or dough
By selecting a menu with Raisin (3, 4, 7, 16, 20, 21, 23 or 31), you can mix your favourite ingredients into the dough to make all kinds of
flavoured breads.
Simply place the extra
ingredients in the dispenser or the
bread pan before start
Dry ingredients,
insoluble ingredients
Place the extra ingredients in the raisin nut
dispenser and set the machine.
Correct Incorrect
Do not overfill the raisin nut dispenser.
dispenser.
Moist/sticky ingredients, soluble ingredients*
Place these ingredients together with
the others into the bread pan.
Dried fruits
Cut up roughly into approx. 5mm cubes.
Sugar-coated ingredients may stick to the raisin nut
dispenser and not fall into the bread pan.
Fresh fruits, fruits pickled in alcohol
Only use quantities as in the recipe, as
the water content of the ingredients will
affect your bread.
Nuts
Chop finely.
Nuts impair the effect of gluten, so avoid using too
much.
Cheese, chocolate
* These ingredients cannot be placed in the raisin nut
dispenser as they would stick to it and not fall into the
bread pan.
Chop chocolate finely.
Cut the cheese into 1 cm cubes.
Works well with Rustic Artisan menu. (Menu 4, 21)
Seeds
Using large, hard seeds may scratch the coating of
the dispenser and bread pan.
Herbs
Use up to 1–2 tbsp of dried herbs. For fresh herbs,
follow the instructions in the recipe.
Bacon,
salami, olive,
sundried
tomatoes
Sometimes oily ingredients may stick to the raisin nut
dispenser and not fall into the bread pan.
Cut the bacon and the salami into 1 cm cubes.
Cut the olive into
1
⁄4.
Works well with Rustic Artisan menu. (Menu 4, 21)
•
Follow the recipe for the quantities for each ingredient.
SD-2511_UK.indd 14 2015/01/09 15:29:27
15
How to Use
Baking Brioche
1
42, 3
Yeast 1
1
⁄4 tsp
Strong White Bread Flour 400 g (14 oz)
Sugar 4 tbsp
Salt 1 tsp
Skimmed milk 2 tbsp
Butter (Cut into 2 cm cubes and keep in
fridge)
50 g (2 oz)
Eggs 2
Water
280 g (mixture of
eggs and water)
Butter for adding later (Cut into 1–2 cm
cubes and keep in fridge)
70 g (3 oz)
Preparation
(P. 12)
1
Cut the butter for adding later into 1–2 cm cubes and keep them in fridge.
2
Put the kneading blade into the bread pan.
3
Place the ingredients in the bread pan in the order listed in the recipe.
4
Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
1
Select menu ‘13’
[Simple way to bake brioche]
Add butter with other ingredients at the
beginning.
Cut the butter into 2 cm cubes and place them
into the bread pan at the same time as the other
ingredients.
Follow the steps shown on the left. However,
when the machine beeps on step 3 to add extra
butter, please leave as it is.
Time required for completion is 3 hrs 30 minutes.
* When butter is added at the beginning, flavour,
texture and rising of bread are a little different from
the time bread is baked with extra butter added in
later.
2
Press Start pad to start the machine
Time displayed indicating minutes until butter is added
l
The start light will come on.
3
Add additional butter when the beep
sounds, then press Start pad again
Complete placing the additional cubed butter while ‘ ’ is flashing.
After the Start
pad is pressed
Display indicates remaining time until completion of the program
l
When adding extra ingredients such as raisins,
add them with the butter. (Use max. 150 g for
ingredients)
l
Even without pressing the Start pad, kneading
will continue after 5 min. It does not continue
kneading immediately, even if the Start pad is
pressed after adding butter or ingredients.
l
Do not add butter after display shows remaining
time. (P. 54)
4
Press Stop pad and remove bread
when machine beeps 8 times and the bar at ‘End’ flashes
l
The flashing start light will go off.
SD-2511_UK.indd 15 2015/01/09 15:29:27
16
Baking Rustic Artisan
Turn to P. 31 for
bread recipes
n
To cancel/stop once
started
(hold for more than
1 second)
1
42, 3
Preparations
(P. 12)
1
Put the kneading blade into the bread pan.
2
Place the ingredients in the bread pan in the order listed in the recipe (P.31).
For ingredients marked with
, we recommend adding into the bread pan at step 3 when the sound beeps.
3
Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
1
Select menu ‘4’
2
Press Start pad to start the machine
Time until the selected program is complete
l
The start light will come on.
Time until adding the extra or moist/sticky ingredients will
show.
Time shown will vary according to the room temperature.
SD-2511_UK.indd 16 2015/01/09 15:29:28
17
How to Use
Baking Rustic Artisan
Turn to P. 31 for
bread recipes
n
To cancel/stop once
started
(hold for more than
1 second)
1
42, 3
Preparations
(P. 12)
1
Put the kneading blade into the bread pan.
2
Place the ingredients in the bread pan in the order listed in the recipe (P.31).
For ingredients marked with
, we recommend adding into the bread pan at step 3 when the sound beeps.
3
Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
1
Select menu ‘4’
2
Press Start pad to start the machine
Time until the selected program is complete
l
The start light will come on.
Time until adding the extra or moist/sticky ingredients will
show.
Time shown will vary according to the room temperature.
3
Add extra or moist/sticky ingredients
when the beep sounds, then press Start
pad again
Place all ingredients while ‘ ’ is flashing.
If no extra ingredients will be added, you may ignore the beeping sound. The
machine will continue automatically after 5 minutes.
For moist/sticky ingredients, we recommend to add in this step into the bread
pan. (See right for the list of ingredients not suitable for raisin nut dispenser.)
After the Start pad
is pressed or after
5 minutes
Display indicates remaining time until completion of the program
Time shown will vary according to the room temperature.
l
For ingredients, use max. 100 g as size-M, 125 g
as size-L or 150 g as size-XL.
l
Even without pressing the Start pad, kneading
will continue after 5 min. It does not continue
kneading immediately, even if the Start pad is
pressed after adding butter or ingredients.
l
Do not add ingredients after display shows
remaining time. (P. 55)
l
List of ingredients not suitable to put in the raisin
nut dispenser - Cheese, Chocolate (frozen),
Onions (finely diced)
4
Press Stop pad and remove bread
when machine beeps 8 times and the bar at ‘End’ flashes
l
The flashing start light will go off.
SD-2511_UK.indd 17 2015/01/09 15:29:28
18
Rustic Sourdough/Rustic Sourdough Dough
STAGE 1 Making Sourdough starter
1
32
n
To cancel/stop once started
(hold for more than 1 second)
Remove the
kneading blade.
Sourdough starter spoon
Two sourdough cups can be set at a time.
Sourdough cup
(Keep clean and use
sourdough starter
only)
Bread pan
Lid
One quantity of sourdough starter
Yeast (use the sourdough starter
spoon to measure)
1 (0.1 g)
Rye flour 80 g (3 oz)
Salt
1
⁄2 tsp
Yogurt 60 g (2 oz)
Water (20°C) 80 mL
Preparations
1
Mix all the ingredients well in the sourdough cup.
(Remove the kneading blade)
2
Put the lid on the sourdough cup.
3
Place the sourdough cup in the bread pan.
4
Set the bread pan into the main unit, and plug the machine into the
socket. (Make sure the start light is off.)
1
Select menu ‘27’
l
Timer is not available on menu 27.
l
If you select a wrong menu, the sourdough cup
will melt.
2
Press Start pad to start the machine
Time until the selected program is complete
l
The start light will come on.
l
Do not take out the sourdough cup until the
program is complete.
3
Press Stop pad and remove the
sourdough cup immediately
when machine beeps 8 times and the bar at ‘End’ flashes
l
The flashing start light will go off.
Store the sourdough starter in the fridge
l
If you leave the sourdough starter in the bread maker, fermenting power
decreases and the bread dose not rise.
l
Make sure to store it in the fridge, and use up all within 1 week.
(If the sourdough starter is stored in the freezer or at room temperature,
fermenting power is lost.)
l
Do not mix the new sourdough starter and the old
sourdough starter.
l
If the sourdough starter is made well, it smells
sour and like alcohol.
(When the room temperature is over 30°C, the
sourdough starter goes bad.)
SD-2511_UK.indd 18 2015/01/09 15:29:28
19
How to Use
STAGE 2 Baking Rustic Sourdough
1
32
n
To cancel/stop once started
(hold for more than 1 second)
Stage 1 Sourdough starter : Menu ‘27’ (24hr)
See P. 18 for the recipe.
Stage 2 : Menu ‘10’ (5hr)
Strong White Bread Flour 320 g (11
1
⁄2 oz)
Salt
3
⁄4 tsp
Yeast
1
⁄2 tsp
Water 130 mL
Preparations
(P. 12)
1
Put the kneading blade into the bread pan.
2
Tip the sourdough starter in the bread pan.
3
Place the ingredients ‘listed in stage 2’ in the bread pan in the
following order:
strong white bread flour → salt → dry yeast (keep away from the
salt) → water (keep away from the dry yeast, pour water around
the strong white bread flour).
water
sourdough starter
dry yeast
salt
strong white
bread flour
4
Set the bread pan into the main unit, and plug the machine into the
socket. (Make sure the start light is off.)
1
Select menu ‘10’
l
When the room temperature is over 30°C, the
bread does not turn out well.
2
Press Start pad to start the machine
Time until the selected program is complete
l
The start light will come on.
3
Press Stop pad and remove bread
when machine beeps 8 times and the bar at ‘End’ flashes
l
The flashing start light will go off.
SD-2511_UK.indd 19 2015/01/09 15:29:28
20
Rustic Sourdough/Rustic Sourdough Dough
STAGE 2 Making Rustic Sourdough Dough
1
32
n
To cancel/stop once started
(hold for more than 1 second)
Stage 1 Sourdough starter : Menu ‘27’ (24hr)
Turn to P. 18 for the recipe.
Stage 2 : Menu ‘26’ (2hr 30min)
Strong White Bread Flour 320 g (11
1
⁄2 oz)
Salt
3
⁄4 tsp
Yeast
1
⁄2 tsp
Water 120 mL
Preparations
(P. 12)
1
Put the kneading blade into the bread pan.
2
Tip the sourdough starter in the bread pan.
3
Place the ingredients ‘listed in stage 2’ in the bread pan in the
following order:
strong white bread flour → salt → dry yeast (keep away from the
salt) → water (keep away from the dry yeast, pour water around
the strong white bread flour).
water
sourdough starter
dry yeast
salt
strong white
bread flour
4
Set the bread pan into the main unit, and plug the machine into the
socket. (Make sure the start light is off.)
1
Select menu ‘26’
l
Timer is not available on Dough menus
(except menu 28).
2
Press Start pad to start the machine
Time until the selected program is complete
l
The start light will come on.
3
Press Stop pad and remove dough
when machine beeps 8 times and the bar at ‘End’ flashes
l
The flashing start light will go off.
l
Shape the finished dough and allow it to prove
until doubled in size.
Then bake in the oven (220 degrees for
10–15 min) according to recipe.
SD-2511_UK.indd 20 2015/01/09 15:29:28
21
How to Use
Making Dough
1
32
Turn to P. 38–43 for
dough recipes
n
To cancel/stop once
started
(hold for more than
1 second)
Preparation
(P. 12)
1
Put the kneading blade into the bread pan.
2
Place the ingredients in the bread pan in the order listed in the recipe.
3
Set the bread pan into the main unit, and plug the machine into the socket.
(Make sure the start light is off.)
1
Select a dough menu
(The display shows when menu ‘19’ is selected.)
l
Timer is not available on Dough menus
(except menu 28).
l
If you would like to add extra ingredients to your
dough, see P. 14.
2
Press Start pad to start the machine
Time until the selected program is complete
l
The start light will come on.
3
Press Stop pad and remove dough
when machine beeps 8 times and the bar at ‘End’ flashes
l
The flashing start light will go off.
l
Shape the finished dough and allow it to prove
until doubled in size.
Then bake in the oven according to recipe.
SD-2511_UK.indd 21 2015/01/09 15:29:29
22
Making Brioche Dough
1
42, 3
Turn to P. 43 for
dough recipes
n
To cancel/stop once
started
(hold for more than
1 second)
Preparation
(P. 12)
1
Cut the butter for adding later into 1–2 cm cubes and keep them in fridge.
2
Put the kneading blade into the bread pan.
3
Place the ingredients in the bread pan in the order listed in the recipe.
4
Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
1
Select menu ‘29’
l
Timer is not available on Dough menus
(except menu 28).
[Simple way to make brioche]
Add butter with other ingredients at the
beginning.
Cut the butter into 2 cm cubes and place them
into the bread pan at the same time as the other
ingredients.
Follow the steps shown on the left. However,
when the machine beeps on step 3 to add extra
butter, please leave as it is.
Time required for completion is 1 hr 50 minutes.
* When butter is added at the beginning, flavour,
texture and rising of bread are a little different from
the time bread is baked with extra butter added in
later.
2
Press Start pad to start the machine
Time displayed indicating minutes until butter is added
l
The start light will come on.
3
Add additional butter when the beep
sounds, then press Start pad again
Complete placing the additional cubed butter while ‘ ’ is flashing.
After the Start
pad is pressed
Display indicates remaining time until completion of the program
l
When adding extra ingredients such as raisins,
add them with the butter. (Use max. 150 g for
ingredients)
l
Even without pressing the Start pad, kneading
will continue after 5 min. It does not continue
kneading immediately, even if the Start pad is
pressed after adding butter or ingredients.
l
Do not add butter after display shows remaining
time. (P. 54)
4
Press Stop pad and remove dough
when machine beeps 8 times and the bar at ‘End’ flashes
l
The flashing start light will go off.
l
Shape the finished dough and allow it to prove
until doubled in size.
Then bake in the oven according to recipe.
SD-2511_UK.indd 22 2015/01/09 15:29:29
23
How to Use
Making Rustic Artisan Dough
Turn to P. 38 for
dough recipes
n
To cancel/stop once
started
(hold for more than
1 second)
1
42, 3
Preparations
(P. 12)
1
Put the kneading blade into the bread pan.
2
Place the ingredients in the bread pan in the order listed in the recipe (P.38).
For ingredients marked with
, we recommend adding into the bread pan at step 3 when the sound beeps.
3
Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
1
Select menu ‘21’
l
Timer is not available on Dough menus
(except menu 28).
2
Press Start pad to start the machine
Time until adding the extra or moist/sticky ingredients will
show.
Time shown will vary according to the room temperature.
l
The start light will come on.
3
Add extra or moist/sticky ingredients when
the beep sounds, then press Start pad again
Place all ingredients while ‘ ’ is flashing.
If no extra ingredients will be added, you may ignore the beeping sound. The
machine will continue automatically after 5 minutes.
For moist/sticky ingredients, we recommend to add in this step into the bread pan.
(See P. 17 for the list of ingredients not suitable for raisin nut dispenser.)
After the Start pad
is pressed or after
5minutes
Display indicates remaining time until completion of the program
Time shown will vary according to the room temperature.
l
For ingredients, use max. 100 g as size-M, 125 g
as size-L or 150 g as size-XL.
l
Even without pressing the Start pad, kneading
will continue after 5 min. It does not continue
kneading immediately, even if the Start pad is
pressed after adding ingredients.
l
Do not add ingredients after display shows
remaining time. (P. 55)
4
Press Stop pad and remove dough
when machine beeps 8 times and the bar at ‘End’ flashes
l
The flashing start light will go off.
l
Shape the finished dough and allow it to prove
until doubled in size.
Then bake in the oven (220 degrees for
10–15 min) according to recipe.
SD-2511_UK.indd 23 2015/01/09 15:29:29
24
Baking Rustic Scone
Turn to P. 35 for
bread recipes
n
To cancel/stop once
started
(hold for more than
1 second)
1
72, 4, 6
Preparations
(P. 12)
1
Put the kneading blade into the bread pan.
2
Place the ingredients in the bread pan in the following order:
mixture of eggs and milk → yogurt → other ingredients.
3
Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
1
Select menu ‘17’
l
The Rustic Scone is different from a loaf using dry
yeast.
l
Timer is not available on menu 17.
(The Timer pad only sets the duration of the
baking time.)
l
You can mix your favourite ingredients (Nuts,
Raisin, Chocolate chips, etc) and place them
into the bread pan at the same time as the other
ingredients.
(Use max. 150 g for ingredients.)
2
Press Start pad to start the machine
l
After 3 minutes
3
Open the lid and scrape off the flour
within 3 minutes when the beep sounds
Bread pan
Rubber
spatula
l
Use the rubber spatula to avoid damaging the
bread pan with non-stick finish. Do not use the
metal spatula.
l
After 3 minutes have passed in step 3, the beeps
sound and ‘Knead’ starts automatically.
4
Press Start pad again
l
Do not press Stop pad.
l
After 1 minute
SD-2511_UK.indd 24 2015/01/09 15:29:29
25
How to Use
5
Open the lid and scrape off the dough,
shape the surface of the dough within
3 minutes, when the beep sounds
l
After 3 minutes have passed in step 5, the beeps
sound and ‘Bake’ starts automatically. (The
surface of the rustic scone became uneven,
because you did not shape the surface of the
dough.)
6
Press Start pad again
Time until the selected program is complete
Display indicates remaining time until completion of the program
Remaining time: 1:11–1:05
l
Do not press Stop pad.
l
The start light will come on.
7
Press Stop pad when the machine beeps
and the bar at ‘End’ flashes, check that
baking is complete, and remove the pan
l
The flashing start light will go off.
n
If baking is not complete
Do the following
1
–
3
(Additional cooking time can be made up to twice. Each time should be
within 20 minutes. The timer will start again from 1 minute when the unit is
hot. Increase the time by pressing the timer pad as required.)
l
If you shake well and remove the rustic scone
from the bread pan, the rustic scone will lose its
shape.
Be careful!
It’s hot!
l
To check whether baking is complete, insert a
skewer into the centre of the rustic scone – it is
ready if there is no mixture stuck to the skewer
when you remove it.
1
Select menu ‘17’
2
Press Timer pad to set the baking time
l
Can be set up to 1–20 minutes.
3
Press Start pad to start the machine
SD-2511_UK.indd 25 2015/01/09 15:29:30
26
Baking Cake
1
4
2
3
Turn to P. 44–47 for
cake recipes
n
To cancel/stop once
started
(hold for more than
1 second)
Preparation
1
Prepare the ingredients according to the recipe.
2
Line the bread pan with parchment paper or loaf tin liners
and pour in the mixed ingredients.
3
Set the bread pan into the main unit, and plug the machine
into the socket. (Make sure the start light is off.)
1
Select menu ‘18’
l
Timer is not available on menu 18.
(The Timer pad only sets the duration of the
baking time.)
2
Press Timer pad to set the baking time
3
Press Start pad to start the machine
Time until the selected program is complete
l
The start light will come on.
4
Press Stop pad when the machine beeps
and the bar at ‘End’ flashes, check that
baking is complete, and remove the pan
l
The flashing start light will go off.
n
If baking is not complete
Repeat steps 1–3
(Additional cooking time can be made up to twice. Each time should be within
50 minutes. The timer will start again from 1 minute when the unit is hot.
Increase the time by pressing the timer pad as required.)
Be careful!
It’s hot!
l
To check whether baking is complete, insert a
skewer into the centre of the cake or tea bread
– it is ready if there is no mixture stuck to the
skewer when you remove it.
•
Line with parchment paper (Cake or tea bread
will burn if it directly touches the bread pan.)
•
Remove the kneading blade
SD-2511_UK.indd 26 2015/01/09 15:29:30
27
How to Use
Making Jam
1
4
2
3
Turn to P. 48 for
jam recipes
n
To cancel/stop once
started
(hold for more than
1 second)
Preparation
1
Prepare the ingredients according to the recipe.
2
Put the kneading blade into the bread pan.
3
Place the ingredients into the bread pan in the following order:
halfofthefruits→halfofthesugar→remainderoffruits→remainderofsugar.
4
Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
1
Select menu ‘32’
l
Timer is not available on menu 32.
(The Timer pad only sets the duration of the
cooking time.)
l
It is necessary to have an adequate amount of
sugar, acid, and pectin to make firm set jam.
l
Depending on the type of pectin, it may be better
to increase or decrease the amount of it.
l
Fruits with a high level of pectin set easily. Fruits
with less pectin do not set well.
l
Use freshly ripened fruits. Over or under ripe
fruits do not set firmly.
l
The recipes in this book make soft set jams. This
is due to lower levels of sugar.
l
Follow the recipe for the quantity for each
ingredient.
•
Do not increase or decrease the quantities
of fruits. It may cause the jam to boil over or
scorch.
•
Do not increase the quantity of sugar more than
half quantities of fruits.
It may cause the jam to boil over or scorch.
When decrease the quantity of sugar, jam does
not set firm.
* When the acidity of the fruit is strong, you can
decrease quantity of the lemon juice but if it is
decreased too much, jam does not set firm.
l
When the cooking time is short, fruit bits can
remain partially and the jam may become watery.
•
The jam will continue to set as it cools.
Be careful not to over cook.
2
Press Timer pad to set the cooking time
3
Press Start pad to start the machine
Time until the selected program is complete
l
The start light will come on.
4
Press Stop pad and remove jam
when machine beeps 8 times and the bar at ‘End’ flashes
l
The flashing start light will go off.
n
If the cooking is not complete
Repeat steps 1–3
(Additional cooking time can be made up to twice. Each time should be within
10–40 minutes. The timer will start again from 1 minute when the unit is hot.
Increase the time by pressing the timer pad as required.)
l
Put the finished jam into the container as soon as
possible. Please take care of the burn when you
take out jam.
l
Jam can burn if it is left in the bread pan.
l
Store the jam in a cool, dark place. Due to the
lower levels of sugar the shelf life is not as long
as shop bought varieties. Once open, refrigerate
and consume shortly after opening.
SD-2511_UK.indd 27 2015/01/09 15:29:30
28
Making Compote
1
4
2
3
Turn to P. 49 for
compote recipes
n
To cancel/stop once
started
(hold for more than
1 second)
Preparation
1
Prepare the ingredients according to the recipe. (Remove the kneading blade.)
2
Placetheingredientsintothebreadpaninthefollowingorder:fruits→sugar→liquid.
3
Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
1
Select menu ‘33’
l
Timer is not available on menu 33.
(The Timer pad only sets the duration of the
cooking time.)
l
Follow the recipe for the quantities for each
ingredient.
•
Do not increase or decrease the quantities of
fruits. It may cause the compote to boil over or
scorch.
2
Press Timer pad to set the cooking time
3
Press Start pad to start the machine
Time until the selected program is complete
l
The start light will come on.
4
Press Stop pad and remove compote
when machine beeps 8 times and the bar at ‘End’ flashes
l
The flashing start light will go off.
n
If the cooking is not complete
Repeat steps 1–3
(Additional cooking time can be made up to twice. Each time should be
within 10–40 minutes. The timer will start again from 1 minute when the unit
is hot. Increase the time by pressing the timer pad as required.)
SD-2511_UK.indd 28 2015/01/09 15:29:30
29
How to Use
Recipe Contents
Recipes
White Loaf ··························30
Rapid White Loaf··················30
Spicy Fruit Loaf ····················30
Cider Apple Bread ················30
Apricot and Almond Loaf ········ 30
Milk Loaf·····························30
Wheat Germ Loaf ················· 30
Oat and Bran Loaf ················30
Pizza Loaf···························30
5 Seeded Bread Loaf ············30
Brown Loaf ·························31
Rapid Brown Loaf ·················31
Malted Fruit Loaf ··················31
Curry and Mango Loaf ···········31
Cheese and Bacon Loaf ········31
Fresh Yeast White Loaf ·········31
Bread Recipes
Basic
[1 Basic] [2 Basic Rapid]
[3 Basic Raisin]
Bacon and Cheese ···············31
Mix Olive ····························31
Sundried Tomato and Cheese,
Tomato Juice ······················· 31
Rustic Artisan
[4 Rustic Artisan]
Wholemeal Loaf 100% ·········· 32
Wholemeal Loaf 70% ············32
Wholemeal Loaf 50% ············32
Rapid Wholemeal Loaf 100% ·· 32
Rapid Wholemeal Loaf 70% ···32
Rapid Wholemeal Loaf 50% ···32
Olive Loaf ···························32
Fresh Yeast Wholemeal
Loaf 100% ··························32
Honey and Sunflower Loaf ····· 32
Pesto and Pine Nut Loaf ········32
Maple and Pecan Nut Loaf ·····32
Spicy Fruit Loaf ····················33
Seeded Wholemeal Loaf ········ 33
Onion Loaf ·························· 33
Granary® Loaf ·····················33
Malted Brown Loaf ···············33
Seeded Soya Loaf ················ 33
Whole wheat
[5 Whole wheat]
[6 Whole wheat Rapid]
[ 7 Whole wheat Raisin]
Rye 100% ···························33
Rye and White ····················· 33
Rye and Wholemeal ·············33
Rye and Stout······················33
Seeded Rye ························ 33Rye
[8 Rye]
French ·······························34 Rustic French ······················ 34French [9 French]
Rustic Sourdough ·················34Rustic Sourdough
[10 Rustic Sourdough]
Easy Ciabatta ······················ 34
Green Pesto, Onion
and Garlic ··························· 34
Sundried Tomato
and Parmesan ····················· 34
Mushroom and Pancetta ········ 34
Oregano and Olive ··············· 34
Three Cheeses ···················· 34
Tomato Focaccia ·················· 34
Italian
[11 Italian]
White Sandwich ··················· 34
Brown Sandwich ··················34
Wholemeal Sandwich ············ 34
Granary® Sandwich ··············34
Sandwich
[12 Sandwich]
Basic Brioche ······················35 Panettone ··························· 35Brioche [13 Brioche]
Spelt White Bread ················35
Whole Spelt Bread ···············35
Rye and Spelt ······················35
Fruity Spelt
··························35
Rice and Spelt with Pine Nut
and Fried Onion ··················· 35
Lemon and Poppy Seed Spelt
··35Speciality
[15 Speciality]
[16 Speciality Raisin]
Rustic Scone ······················· 35Rustic Scone
[17 Rustic Scone]
Gluten Free Bread
Glutafin Gluten Free Bread Mix
··37
Glutafin Gluten Free
Fibre Bread Mix ···················37
Juvela Bread Mixes ·············· 37
Gluten and Wheat Free
Glutafin Gluten
Free/Wheat Free ·················· 37
Gluten and Wheat Free Bread
··37
Doves Farm Gluten Free ·······37
Juvela Bread Mixes ·············· 37
Sainsbury’s Free from Gluten
and Wheat Free Bread Mix
with Added Fibre ··················37
Gluten Free Recipes
[1 Basic]
[14 Gluten Free]
White Dough ·······················38
Brown Dough ······················38
Rustic Artisan Dough ············38
Wholemeal Dough 100% ······· 38
Wholemeal Dough 70% ·········38
Wholemeal Dough 50% ·········38
Granary® Dough ··················39
Rye Dough 100% ·················39
French Sticks ······················39
Rustic Sourdough Dough ·······39
Ciabatta ·····························39
Viennese Rolls ·····················39
Rye and White Rolls ············· 40
Wholemeal Walnut Rolls 70%
··40
Chelsea Buns ······················ 40
Hot Cross Buns····················40
Croissants ··························41
Soft Rolls/Baps ····················41
Sweet Rolls/Buns Suitable for
Devonshire Splits ·················41
Dough for Tear & Share Bread
··42
Olive Tear & Share Bread ······· 42
Pepperoni Tear & Share Bread
··42
Picnic Tear & Share Bread ····· 42
Spelt Table Roll ···················· 42
Brioche Dough (Chocolate Chip
Brioche Roll) ·······················43
Focaccia·····························43
Pizza ·································43
Dough Recipes
[19 Basic] [20 Basic Raisin]
[21 Rustic Artisan]
[22 Whole wheat]
[23 Whole wheat Raisin]
[24 Rye] [25 French]
[26 Rustic Sourdough]
[28 Pizza] [29 Brioche]
[30 Speciality]
Apple and Ginger Cake ········· 44
Banana and Walnut Loaf ········ 44
Boozy Cake ························45
Fruit Tea Bread ···················· 45
Gingerbread ························ 45
Hazelnut and Honey Loaf ······· 46
Coffee & Pecan Nut Cake ······46
Cherry & Marzipan Cake ········46
Soda Bread ·························47
Wholemeal Soda Bread ········· 47
Yeast and Dairy Free Spelt Loaf
··47
Cornbread ··························47
Cake Recipes
[18 Bake only]
Strawberry Jam····················48
Blueberry Jam ·····················48
Apple and Blackberry jam ······ 48
Peach Melba ······················· 48
Plum Jam ···························48
Frozen Berry Jam ·················48
Redcurrant and Chilli Jam ······48
Apricot Jam ·························48
Jam Recipes
[32 Jam]
Spiced Apple Compote ··········49
Red fruits Compote ···············49
Rhubarb and Ginger Compote
·· 49
Mixed Berry Compote ···········49
Apple sauce ························ 49
Peach in Vanilla Syrup ··········· 49
Compote Recipes
[33 Compote]
SD-2511_UK.indd 29 2015/01/09 15:29:31
30
Bread Recipes
•
For addition of ingredients with*, see the instructions on P.14.
[1 Basic]
[2 Basic Rapid]
[3 Basic Raisin]
(white or brown flour)
: Timer can be used for recipes
with this symbol (4–13 hours)
Turn to P.38–43 for
dough recipes
White Loaf
Menu ‘1’ (4hr-4hr 5min)
M L XL
Yeast
3
⁄4 tsp 1 tsp 1
1
⁄4 tsp
Strong White Bread
Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
600 g
(1 lb 5 oz)
Sugar 1 tsp 1
1
⁄2 tsp 2 tsp
Butter
15
g
(
1
⁄2
oz)
25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Water 280 mL 350 mL 400 mL
Rapid White Loaf
Menu ‘2’ (1hr 55min-2hr)
M L XL
Yeast 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Strong White Bread
Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
600 g
(1 lb 5 oz)
Sugar 1 tsp 1
1
⁄2 tsp 2 tsp
Butter
15
g
(
1
⁄2 oz)
25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Water 280 mL 350 mL 410 mL
Spicy Fruit Loaf
Menu ‘3’ (4hr)
M
Yeast 1 tsp
Strong White Bread Flour 400 g (14 oz)
Sugar 2 tsp
Butter 75 g (3 oz)
Salt 1 tsp
Cinnamon 2 tsp
Mixed Spice 1 tsp
Eggs, medium 2
Water 100 mL
Milk 100 mL
*Mixed Dried Fruit 150 g (5 oz)
Cider Apple Bread
Menu ‘1’ (4hr-4hr 5min)
M
Yeast 1 tsp
Strong White Bread Flour
500 g (1 lb 2 oz)
Apple, grated 1
Sugar 1 tsp
Salt 1 tsp
Ground White pepper
1
⁄2 tsp
Cider 300 mL
Rosemary 1 tsp
Apricot and Almond Loaf
Menu ‘3’ (4hr)
L
Yeast 1 tsp
Strong White Bread Flour 400 g (14 oz)
Sugar 1
1
⁄2 tsp
Butter 25 g (1 oz)
Salt 1 tsp
Ground Almonds 50 g (2 oz)
Water 280 mL
*Dried Apricots, chopped 100 g (4 oz)
*Flaked Almonds 50 g (2 oz)
Milk Loaf
Menu ‘1’ (4hr-4hr 5min)
M L XL
Yeast
3
⁄4 tsp 1 tsp 1
1
⁄4 tsp
Strong White Bread
Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
600 g
(1 lb 5 oz)
Sugar 1 tsp 1
1
⁄2 tsp 2 tsp
Butter 15 g (
1
⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Milk 290 mL 360 mL 430 mL
Wheat Germ Loaf
Menu ‘1’ (4hr-4hr 5min)
L
Yeast 1
1
⁄4 tsp
Strong White Bread Flour 500 g (1 lb 2 oz)
Sugar 1
1
⁄2 tsp
Oil 2 tbsp
Salt 1
1
⁄4 tsp
Wheat Germ 50 g (2 oz)
Water 350 mL
Oat and Bran Loaf
Menu ‘1’ (4hr-4hr 5min)
L
Yeast 1 tsp
Strong White Bread Flour 400 g (14 oz)
Sugar 1
1
⁄2 tsp
Oil 2 tbsp
Salt 1
1
⁄4 tsp
Bran 50 g (2 oz)
Porridge Oats 50 g (2 oz)
Water 350 mL
Pizza Loaf
Menu ‘3’-‘Medium’ Crust (4hr)
M
Yeast
3
⁄4 tsp
Strong White Bread Flour 400 g (14 oz)
Sugar 1 tsp
Oil 1 tbsp
Salt 1 tsp
Oregano Dried 2 tsp
Water 260 mL
*Pepperoni, chopped 75 g (3 oz)
*Stuffed Olives, chopped 75 g (3 oz)
5 Seeded Bread Loaf
Menu ‘3’ (4hr)
M L XL
Yeast
3
⁄4 tsp 1 tsp 1
1
⁄4 tsp
Strong White Bread
Flour
400 g
(14 oz)
475 g
(1 lb 1 oz)
550 g
(1 lb 4 oz)
Sugar 1 tsp 1
1
⁄2 tsp 2 tsp
Butter
15
g
(
1
⁄2 oz)
25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Sesame Seeds 1 tbsp 1
1
⁄2
tbsp 2 tbsp
Poppy Seeds 1 tbsp 1
1
⁄2
tbsp 2 tbsp
Water 280 mL 330 mL 380 mL
*Linseeds 1 tbsp 1
1
⁄2
tbsp 2 tbsp
*Pumpkin Seeds 1 tbsp 1
1
⁄2
tbsp 2 tbsp
*Sunflower Seeds 1 tbsp 1
1
⁄2
tbsp 2 tbsp
SD-2511_UK.indd 30 2015/01/09 15:29:31
31
Recipes
•
For addition of ingredients with*, see the instructions on P.14.
• For addition of ingredients with
, follow programming instructions on P. 16.
Brown Loaf
Menu ‘1’ (4hr-4hr 5min)
M L XL
Yeast
3
⁄4 tsp 1 tsp 1
1
⁄4 tsp
Strong Brown Bread
Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
600 g
(1 lb 5 oz)
Sugar 1 tsp 1
1
⁄2 tsp 2 tsp
Butter
15
g
(
1
⁄2 oz)
25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Water 280 mL 350 mL 400 mL
Rapid Brown Loaf
Menu ‘2’ (1hr 55min-2hr)
M L XL
Yeast 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Strong Brown Bread
Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
600 g
(1 lb 5 oz)
Sugar 1 tsp 1
1
⁄2 tsp 2 tsp
Butter
15
g
(
1
⁄2 oz)
25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Water 280 mL 350 mL 400 mL
Malted Fruit Loaf
Menu ‘3’ (4hr)
L
Yeast 1 tsp
Strong White Bread Flour 500 g (1lb 2 oz)
Sugar 1
1
⁄2 tsp
Salt 1
1
⁄4 tsp
Malt Extract 3 tbsp
Water 320 mL
*Sultanas 150 g
Curry and Mango Loaf
Menu ‘1’ (4hr-4hr 5min)
M
Yeast
3
⁄4 tsp
Strong Brown Bread Flour 400 g (14 oz)
Sugar 1 tsp
Butter 15 g (
1
⁄2 oz)
Salt 1 tsp
Curry Paste 3 tsp
Mango Chutney 2 tbsp
Water 270 mL
Cheese and Bacon Loaf
Menu ‘3’ (4hr)
M L XL
Yeast
3
⁄4 tsp 1 tsp 1
1
⁄4 tsp
Strong White Bread
Flour
400 g
(14 oz)
475 g
(1 lb 1 oz)
550 g
(1 lb 4 oz)
Sugar 1 tsp 1
1
⁄2 tsp 2 tsp
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Cheddar Cheese, grated
50 g (2 oz) 75 g (3 oz)
100 g (4 oz)
Water 270 mL 320 mL 370 mL
*
Cooked Bacon, chopped
50 g (2 oz) 75 g (3 oz)
100 g (4 oz)
Fresh Yeast White Loaf
Menu ‘1’ (4hr-4hr 5min)
L
Fresh Yeast 8 g (
1
⁄3 oz)
Strong White Bread Flour 500 g (1 lb 2 oz)
Sugar 1
1
⁄2 tsp
Oil 2 tbsp
Salt 1
1
⁄4 tsp
Water 330 mL
[4 Rustic Artisan]
Bacon and Cheese
Menu ‘4’ (4hr–4hr 5min)
M L XL
Yeast
3
⁄4 tsp 1 tsp 1
1
⁄4 tsp
Strong White Bread
Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
580 g
(1 lb 4 oz)
Sugar 1 tsp 1
1
⁄2 tsp 2 tsp
Butter 15 g (
1
⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Water 280 mL 350 mL 400 mL
*Cooked Bacon 50 g 65 g 75 g
Additional Cheese
(cut into 1 cm cubes)
50 g 60 g 75 g
Mix Olive
Menu ‘4’ (4hr–4hr 5min)
M L XL
Yeast
3
⁄4 tsp 1 tsp 1
1
⁄4 tsp
Strong White Bread
Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
580 g
(1 lb 4 oz)
Sugar 1 tsp 1
1
⁄2 tsp 2 tsp
Butter 15 g (
1
⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Water 280 mL 350 mL 400 mL
*Mix Olive 100 g 125 g 150 g
Sundried Tomato, Cheese and Tomato Juice
Menu ‘4’ (4hr–4hr 5min)
M L XL
Yeast
3
⁄4 tsp 1 tsp 1
1
⁄4 tsp
Strong White Bread
Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
580 g
(1 lb 4 oz)
Sugar 1 tsp 1
1
⁄2 tsp 2 tsp
Butter 15 g (
1
⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Water 140 mL 175 mL 200 mL
Tomato Juice 140 mL 175 mL 200 mL
*Sundried Tomato 30 g 40 g 50 g
Additional Cheese
(cut into 1 cm cubes)
70 g 85 g 100 g
SD-2511_UK.indd 31 2015/01/09 15:29:31
32
Bread Recipes
Wholemeal Loaf 100%
Menu ‘5’ (5hr)
M L XL
Yeast
3
⁄4 tsp 1 tsp 1
1
⁄2 tsp
Strong Wholemeal
Bread Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
600 g
(1 lb 5 oz)
Sugar 1 tsp 1
1
⁄2 tsp 2 tsp
Butter
15
g
(
1
⁄2
oz)
25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Water 300 mL 370 mL 430 mL
Wholemeal Loaf 70%
Menu ‘5’ (5hr)
M L XL
Yeast
3
⁄4 tsp 1 tsp 1
1
⁄2 tsp
Strong Wholemeal
Bread Flour
300 g
(11 oz)
350 g
(12 oz)
425 g
(15 oz)
Strong White Bread Flour
100
g
(4 oz)
150 g
(5 oz)
175 g
(6 oz)
Sugar 1 tsp 1
1
⁄2 tsp 2 tsp
Butter
15
g
(
1
⁄2
oz)
25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Water 300 mL 370 mL 430 mL
Wholemeal Loaf 50%
Menu ‘5’ (5hr)
M L XL
Yeast
3
⁄4 tsp 1 tsp 1
1
⁄2 tsp
Strong Wholemeal
Bread Flour
200 g (7 oz) 250 g (9 oz)
300 g (11 oz)
Strong White Bread Flour
200 g (7 oz) 250 g (9 oz)
300 g (11 oz)
Sugar 1 tsp 1
1
⁄2 tsp 2 tsp
Butter
15
g
(
1
⁄2
oz)
25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Water 300 mL 370 mL 430 mL
Rapid Wholemeal Loaf 100%
Menu ‘6’ (3hr)
M L XL
Yeast 1 tsp 1
1
⁄2 tsp 1
3
⁄4 tsp
Strong Wholemeal
Bread Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
600 g
(1 lb 5 oz)
Sugar 1 tsp 1
1
⁄2 tsp 2 tsp
Butter
15
g
(
1
⁄2
oz)
25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Water 300 mL 370 mL 430 mL
Rapid Wholemeal Loaf 70%
Menu ‘6’ (3hr)
M L XL
Yeast 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Strong Wholemeal
Bread Flour
300 g
(11 oz)
350 g
(12 oz)
420 g
(15 oz)
Strong White Bread Flour
100 g (4 oz) 150 g (5 oz) 180 g (6 oz)
Sugar 1 tsp 1
1
⁄2 tsp 2 tsp
Butter
15
g
(
1
⁄2
oz)
25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Water 300 mL 370 mL 430 mL
Rapid Wholemeal Loaf 50%
Menu ‘6’ (3hr)
M L XL
Yeast 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Strong Wholemeal
Bread Flour
200 g
(7 oz)
250 g
(9 oz)
300 g
(11 oz)
Strong White Bread Flour
200 g (7 oz) 250 g (9 oz) 300 g (11 oz)
Sugar 1 tsp 1
1
⁄2 tsp 2 tsp
Butter 15 g (
1
⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Water 300 mL 370 mL 430 mL
Olive Loaf
Menu ‘7’ (5hr)
M
Yeast
3
⁄4 tsp
Strong Wholemeal Bread Flour 200 g (7 oz)
Strong White Bread Flour 200 g (7 oz)
Sugar 1 tsp
Oil 3 tbsp
Salt 1 tsp
Oregano, dried 1 tbsp
Water 270 mL
*Whole Black Olives, pitted 75 g (3 oz)
Fresh Yeast Wholemeal Loaf 100%
Menu ‘5’ (5hr)
L
Fresh Yeast 8 g (
1
⁄3 oz)
Strong Wholemeal Bread Flour 500 g (1 lb 2 oz)
Sugar 1
1
⁄2 tsp
Oil 2 tbsp
Salt 1
1
⁄4 tsp
Water 350 mL
Honey and Sunflower Loaf
Menu ‘7’ (5hr)
L
Yeast 1 tsp
Strong Wholemeal Bread Flour
250
g
(9 oz)
Strong White Bread Flour
250
g
(9 oz)
Honey 2 tbsp
Butter 25 g (1 oz)
Salt 1
1
⁄4 tsp
Water 340 mL
*Sunflower Seeds 4 tbsp
Pesto and Pine Nut Loaf
Menu ‘7’ (5hr)
M L XL
Yeast
3
⁄4 tsp 1 tsp 1
1
⁄4 tsp
Strong Wholemeal
Bread Flour
200 g
(7 oz)
250 g
(9 oz)
300 g
(11 oz)
Strong White Bread
Flour
200 g
(7 oz)
250 g
(9 oz)
300 g
(11 oz)
Sugar 1 tsp 1
1
⁄2 tsp 2 tsp
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Pesto 2 tbsp 3 tbsp 4 tbsp
Water 290 mL 360 mL 420 mL
*Pine Nuts 75 g (3 oz)
100 g (4 oz) 125 g (5 oz)
Maple and Pecan Nut Loaf
Menu ‘7’ (5hr)
L
Yeast
3
⁄4 tsp
Strong Wholemeal Bread Flour
200
g
(7 oz)
Strong White Bread Flour
200
g
(7 oz)
Butter 15 g (
1
⁄2 oz)
Salt 1 tsp
Maple Syrup 3 tbsp
Water 280 mL
*
Pecan Nuts, chopped
75 g (3 oz)
•
For addition of ingredients with*, see the instructions on P.14.
[5 Whole wheat]
[6 Whole wheat Rapid]
[7 Whole wheat Raisin]
(wholemeal flour)
: Timer can be used for recipes
with this symbol (5–13 hours)
SD-2511_UK.indd 32 2015/01/09 15:29:32
33
Recipes
[8 Rye]
(rye flour)
l
Remember to use the rye
kneading blade (rye bread) for all
these recipes.
l
The Raisin nut dispenser does
not operate on the Rye program.
l
Put any additional ingredients
directly into the bread pan at
the start.
l
As a result of the consistency
some flour may remain on the
sides of the loaf, but this is
normal.
l
Due to their consistency, the
kneading blade will often
become embedded in Rye
Bread loaves. Wait for the
loaf to cool (to avoid burning
your hands), before removing
the blade by pressing on
the base of the loaf and
manipulating it out gently to
avoid damaging the loaf.
: Timer can be used for recipes
with this symbol (3hr 30min–
13 hours)
Rye 100%
Menu ‘8’ (3hr 30min)
Yeast 2
1
⁄2 tsp
Rye Flour 500 g (1 lb 2 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 2 tsp
Water 440 mL
Rye and White
Menu ‘8’ (3hr 30min)
Yeast 2 tsp
Rye Flour 250 g (9 oz)
Strong White Bread
Flour
250 g (9 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 2 tsp
Water 360 mL
Rye and Wholemeal
Menu ‘8’ (3hr 30min)
Yeast 2 tsp
Rye Flour 250 g (9 oz)
Strong Wholemeal
Bread Flour
250 g (9 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 2 tsp
Water 380 mL
Rye and Stout
Menu ‘8’ (3hr 30min)
Yeast 2
1
⁄2 tsp
Rye Flour 500 g (1 lb 2 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 2 tsp
Water 220 mL
Guinness
®
/Stout 220 mL
Seeded Rye
Menu ‘8’ (3hr 30min)
Yeast 2
1
⁄2 tsp
Rye Flour 500 g (1 lb 2 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 2 tsp
Poppy Seeds 2 tbsp
Linseeds 3 tbsp
Sunflower Seeds 3 tbsp
Water 430 mL
Spicy Fruit Loaf
Menu ‘7’ (5hr)
M
Yeast 1 tsp
Strong Wholemeal Bread Flour 400 g (14 oz)
Sugar 2 tsp
Butter 75 g (3 oz)
Salt 1 tsp
Cinnamon 2 tsp
Mixed Spice 1 tsp
Eggs, medium 2
Water 110 mL
Milk 110 mL
*Mixed Dried Fruit 150 g (5 oz)
Seeded Wholemeal Loaf
Menu ‘7’ (5hr)
M L XL
Yeast
3
⁄4 tsp 1 tsp 1
1
⁄4 tsp
Strong Wholemeal
Bread Flour
400 g
(14 oz)
475 g
(1 lb 1 oz)
550 g
(1 lb 4 oz)
Sugar 1 tsp 1
1
⁄2 tsp 2 tsp
Butter 15 g (
1
⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Sesame Seeds 1 tbsp 1
1
⁄2 tbsp 2 tbsp
Poppy Seeds 1 tbsp 1
1
⁄2 tbsp 2 tbsp
Water 300 mL 350 mL 390 mL
*Linseeds 1 tbsp 1
1
⁄2 tbsp 2 tbsp
*Pumpkin Seeds 1 tbsp 1
1
⁄2 tbsp 2 tbsp
*Sunflower Seeds 1 tbsp 1
1
⁄2 tbsp 2 tbsp
Onion Loaf
Menu ‘5’ (5hr)
M
Yeast
3
⁄4 tsp
Strong Wholemeal Bread Flour 300 g (11 oz)
Strong White Bread Flour 100 g (4 oz)
Sugar 1 tsp
Oil 1 tbsp
Salt 1 tsp
Onion, chopped and softened
with 1 tsp oil
50 g (2 oz)
Garlic Puree 1 tsp
Creamed Horseradish 2 tsp
Water 270 mL
Granary
®
Loaf
Menu ‘5’ (5hr)
M L XL
Yeast
3
⁄4 tsp 1 tsp 1
1
⁄4 tsp
Strong Granary
®
Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
600 g
(1 lb 5 oz)
Sugar 1 tsp 1
1
⁄2 tsp 2 tsp
Butter 15 g (
1
⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Water 280 mL 340 mL 400 mL
Malted Brown Loaf
Menu ‘5’ (5hr)
M L XL
Yeast
3
⁄4 tsp 1 tsp 1
1
⁄4 tsp
Strong Granary
®
Flour
250 g
(9 oz)
300 g
(11 oz)
350 g
(12 oz)
Strong White Bread
Flour
150 g (5 oz) 200 g (7 oz) 250 g (9 oz)
Sugar 1 tsp 1
1
⁄2 tsp 2 tsp
Butter 15 g (
1
⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Water 280 mL 350 mL 400 mL
Seeded Soya Loaf
Menu ‘7’ (5hr)
M
Yeast 1 tsp
Strong White Bread Flour 300 g (11 oz)
Soya Flour 100 g (4 oz)
Sugar 2 tsp
Butter 25 g (1 oz)
Salt 1 tsp
Poppy Seeds 3 tbsp
Sesame Seeds 2 tbsp
Water 240 mL
Soya Milk 120 mL
*Linseeds 50 g (2 oz)
*Sunflower Seeds 1 tbsp
*Pumpkin Seeds 1 tbsp
•
This loaf is made with strong white bread flour but benefits from
the 5 hour cycle.
•
For addition of ingredients with*, see the instructions on P.14.
SD-2511_UK.indd 33 2015/01/09 15:29:32
34
Bread Recipes
[12 Sandwich]
Make bread with a soft crust and
texture.
: Timer can be used for recipes
with this symbol (5–13 hours)
White Sandwich
Menu ‘12’ (5hr)
Yeast
1
⁄2 tsp
Strong White Bread Flour 400 g (14 oz)
Sugar 1 tsp
Butter 15 g (
1
⁄2 oz)
Salt 1 tsp
Water 290 mL
Brown Sandwich
Menu ‘12’ (5hr)
Yeast
1
⁄2 tsp
Strong Brown Bread Flour 400 g (14 oz)
Sugar 1 tsp
Butter 15 g (
1
⁄2 oz)
Salt 1 tsp
Water 290 mL
Wholemeal Sandwich
Menu ‘12’ (5hr)
Yeast
1
⁄2 tsp
Strong Wholemeal Bread Flour 400 g (14 oz)
Sugar 1 tsp
Butter 15 g (
1
⁄2 oz)
Salt 1 tsp
Water 310 mL
Granary® Sandwich
Menu ‘12’ (5hr)
Yeast
1
⁄2 tsp
Strong Granary
®
Flour 400 g (14 oz)
Sugar 1 tsp
Butter 15 g (
1
⁄2 oz)
Salt 1 tsp
Water 280 mL
[11 Italian]
(white flour)
Make light bread for enjoying with
pasta, etc.
l
The Raisin nut dispenser does
not operate on the Italian
program.
l
Put any additional ingredients
directly into the bread pan at
the start.
l
Passata is a thick tomato sauce
that is usually near the pasta
sauces in supermarkets.
: Timer can be used for recipes
with this symbol (4hr 30min–
13 hours)
Easy Ciabatta
Menu ‘11’ (4hr 30min)
Yeast 1 tsp
Strong White Bread Flour
500 g (1 lb 2 oz)
Sugar 1 tsp
Olive Oil 3 tbsp
Salt 1 tsp
Water 310 mL
Green Pesto, Onion and Garlic
Menu ‘11’ (4hr 30min)
Yeast
3
⁄4 tsp
Strong White Bread Flour
350 g (12 oz)
Polenta 50 g (2 oz)
Sugar 1 tsp
Salt
1
⁄2 tsp
Green Pesto 2 tbsp
Onion, chopped and
softened with 1 tsp oil
75 g (3 oz)
Garlic clove, finely
chopped
2
Water 250 mL
Sundried Tomato and Parmesan
Menu ‘11’ (4hr 30min)
Yeast
3
⁄4 tsp
Strong White Bread Flour
400 g (14 oz)
Sugar 1 tsp
Salt
1
⁄2 tsp
Parmesan Cheese,
grated
50 g (2 oz)
Sundried Tomatoes in
Oil, chopped
75 g (3 oz)
Water 270 mL
Mushroom and Pancetta
Menu ‘11’ (4hr 30min)
Yeast
3
⁄4 tsp
Strong White Bread Flour
400 g (14 oz)
Sugar 1 tsp
Butter 15 g (
1
⁄2 oz)
Salt
1
⁄2 tsp
Cep Mushrooms,
soaked
25 g (1 oz)
Pancetta, cooked and
chopped
25 g (1 oz)
Water 280 mL
Oregano and Olive
Menu ‘11’ (4hr 30min)
Yeast
3
⁄4 tsp
Strong White Bread Flour
400 g (14 oz)
Sugar 1 tsp
Olive Oil 2 tbsp
Salt
1
⁄2 tsp
Oregano 1 tbsp
Black Olives, chopped 50 g (2 oz)
Water 250 mL
Three Cheeses
Menu ‘11’ (4hr 30min)
Yeast
3
⁄4 tsp
Strong White Bread Flour
400 g (14 oz)
Sugar 1 tsp
Salt
1
⁄2 tsp
Dolcelatte 50 g (2 oz)
Parmesan
Cheese,grated
25 g (1 oz)
Mozzarella 50 g (2 oz)
Water 240 mL
Tomato Focaccia
Menu ‘11’ (4hr 30min)
Yeast
3
⁄4 tsp
Strong White Bread Flour
400 g (14 oz)
Sugar 1 tsp
Olive Oil 1 tbsp
Salt 1 tsp
Passata 150 mL
Water 120 mL
Green Pitted Olives 50 g (2 oz)
Sundried Tomatoes,
chopped
50 g (2 oz)
[9 French]
(white flour/wholemeal flour)
Make bread with a crispy crust and
texture.
: Timer can be used for recipes
with this symbol (6–13 hours)
[10 Rustic Sourdough]
French
Menu ‘9’ (6hr)
Yeast 1 tsp
Strong White Bread Flour 400 g (14 oz)
Butter 15 g (
1
⁄2 oz)
Salt 1 tsp
Water 300 mL
Rustic French
Menu ‘9’ (6hr)
Yeast 1 tsp
Strong White Bread Flour 275 g (10 oz)
Strong Wholemeal Bread Flour 75 g (3 oz)
Rye Flour 50 g (2 oz)
Butter 15 g (
1
⁄2 oz)
Salt 1 tsp
Water 310 mL
Rustic Sourdough
Stage 1 Sourdough starter : Menu ‘27’ (24hr)
Turn to P. 18 for the recipe.
Stage 2 : Menu ‘10’ (5hr)
Strong White Bread Flour 320 g (11
1
⁄2 oz)
Salt
3
⁄4 tsp
Yeast
1
⁄2 tsp
Water 130 mL
SD-2511_UK.indd 34 2015/01/09 15:29:32
35
Recipes
[13 Brioche]
Basic Brioche
Menu ‘13’ (3hr 30min)
Yeast 1
1
⁄4 tsp
Strong White Bread Flour 400 g (14 oz)
Sugar 4 tbsp
Salt 1 tsp
Skimmed Milk 2 tbsp
Butter (Cut into 2 cm cubes and keep
in fridge)
50 g (2 oz)
Water 180 mL
Egg, medium (beaten) 2 (100 g)
* Additional Butter (Cut into 1–2 cm
cubes and keep in fridge)
70 g (3 oz)
•
For addition of ingredients with*, follow programming
instructions on P. 15.
Panettone
Menu ‘13’ (3hr 30min)
Yeast 1
1
⁄2 tsp
Strong White Bread Flour 400 g (14 oz)
Sugar 4
1
⁄2 tbsp
Salt 1 tsp
Butter (Cut into 2 cm cubes and keep
in fridge)
50 g (2 oz)
Egg, medium (beaten) 2 (100 g)
Milk 200 mL
* Additional Butter (Cut into 1–2 cm
cubes and keep in fridge)
70 g (3 oz)
* Candied Orange Peel ; finely chopped 50 g (2 oz)
*Sultanas 50 g (2 oz)
*Currants 50 g (2 oz)
•
For addition of ingredients with*, follow programming
instructions on P. 15.
[15 Speciality]
[16 Speciality Raisin]
Spelt White Bread
Menu ‘15’ (4hr 30min)
M L XL
Yeast 1 tsp
1
1
⁄4
tsp
1
1
⁄2
tsp
Spelt White Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
600 g
(1 lb 5 oz)
Sugar 1
1
⁄2 tsp 2 tsp 2 tsp
Salt 1
1
⁄4 tsp 1
1
⁄2 tsp 1
3
⁄4 tsp
Butter 5 g (
1
⁄5 oz) 10 g (
2
⁄5 oz) 10 g (
2
⁄5 oz)
Water 260 mL 340 mL 400 mL
Whole Spelt Bread
Menu ‘15’ (4hr 30min)
M L XL
Yeast 1 tsp
1
1
⁄4
tsp
1
1
⁄2
tsp
Spelt Wholegrain Flour 200 g (8 oz) 250 g (9 oz) 300 g (11 oz)
Spelt White Flour 200 g (8 oz) 250 g (9 oz) 300 g (11 oz)
Sugar 1
1
⁄2 tsp 2 tsp 2 tsp
Salt 1
1
⁄4 tsp 1
1
⁄2 tsp 1
3
⁄4 tsp
butter 5 g (
1
⁄5 oz) 10 g (
2
⁄5 oz) 10 g (
2
⁄5 oz)
Water 270 mL 350 mL 420 mL
Rye and Spelt
Menu ‘15’ (4hr 30min)
M L XL
Yeast 1 tsp
1
1
⁄4
tsp
1
1
⁄2
tsp
Spelt White Flour 275 g (
10
oz)
350 g (12 oz)
425 g (
15
oz)
Rye Flour 125 g (
4
oz) 150 g (5 oz) 175 g (
6
oz)
Sugar 1
1
⁄2 tsp 2 tsp 2 tsp
Salt 1
1
⁄4 tsp 1
1
⁄2 tsp 1
3
⁄4 tsp
Butter 5 g (
1
⁄5 oz) 10 g (
2
⁄5 oz) 10 g (
2
⁄5 oz)
Plain Yogurt 120 g 150 g 180 g
Water 180 mL 230 mL 270 mL
Fruity Spelt
Menu ‘15’ (4hr 30min)
M L XL
Yeast 1 tsp
1
1
⁄4
tsp
1
1
⁄2
tsp
Spelt White Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
600 g
(1 lb 5 oz)
Sugar 1
1
⁄2 tsp 2 tsp 2 tsp
Salt 1
1
⁄4 tsp 1
1
⁄2 tsp 1
3
⁄4 tsp
Butter 5 g (
1
⁄5 oz) 10 g (
2
⁄5 oz) 10 g (
2
⁄5 oz)
Mixed Spice 2 tsp 2
1
⁄2 tsp 3 tsp
Water 270 mL 350 mL 400 mL
*Mixed Dried Fruits 100 g (4 oz) 125 g (4
1
⁄2 oz) 150 g (5 oz)
•
For addition of ingredients with*, see the instructions on P.14.
Rice and Spelt with Pine Nut and Fried Onion
Menu ‘16’ (4hr 30min)
M L XL
Yeast 1 tsp
1
1
⁄4
tsp
1
1
⁄2
tsp
Spelt White Flour
320 g (11
1
⁄2 oz)
400 g (14 oz)
480 g (1 lb 1 oz)
Brown Rice Flour 80 g (3 oz) 100 g (4 oz) 120 g (
4
1
⁄2
oz)
Sugar 1
1
⁄2 tsp 2 tsp 2 tsp
Salt 1
1
⁄4 tsp 1
1
⁄2 tsp 1
1
⁄2 tsp
Butter 5 g (
1
⁄5 oz) 10 g (
2
⁄5 oz) 10 g (
2
⁄5 oz)
Water 260 mL 340 mL 400 mL
*Pine Nut 40 g 50 g 60 g
*Fried Onion 3 tbsp 4 tbsp 5 tbsp
•
For addition of ingredients with*, see the instructions on P.14.
Lemon and Poppy Seed Spelt
Menu ‘15’ (4hr 30min)
M L XL
Yeast 1 tsp
1
1
⁄4
tsp
1
1
⁄2
tsp
Spelt White Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
600 g
(1 lb 5 oz)
Sugar 1
1
⁄2 tsp 2 tsp 2 tsp
Salt 1
1
⁄4 tsp 1
1
⁄2 tsp 1
3
⁄4 tsp
Butter 5 g (
1
⁄5 oz) 10 g (
2
⁄5 oz) 10 g (
2
⁄5 oz)
Grated Zest from Lemon
1
1 1
Lemon Juice 20 mL 20 mL 30 mL
Poppy Seed 2 tbsp 3 tbsp 3 tbsp
Water 250 mL 330 mL 380 mL
[17 Rustic Scone]
Method on page 24
Rustic Scone
Menu ‘17’ (1hr)
Plain Flour 200 g (8 oz)
Strong White Bread Flour 160 g (6 oz)
Butter (cut into 1 cm cubes) 60 g (2 oz)
2 Eggs and Milk made to 160 mL of mixture
Yogurt 60 g
Salt
1
⁄2 tsp
Sugar 40 g
Baking Powder 10 g
SD-2511_UK.indd 35 2015/01/09 15:29:33
36
[1 Basic]
[14 Gluten Free]
(gluten free bread mix /
wheat free bread mix)
:
Timer cannot be used
l
The raisin nut dispenser does
not operate on the Gluten Free
program.
l
Put any additional ingredients
directly into the bread pan at
the start.
l
You can bake gluten free cakes
following our recipes on P. 44–47
by substituting gluten free plain
flour for standard plain flour. If
self-raising flour is required also
add 1 tsp of gluten free baking
powder.
l
You can purchase gluten
free bread mix at:
•
Pharmacies
•
Health food shops
•
Major supermarkets
Note
l
Making gluten free bread is very
different from the normal way
of producing bread in the Bread
Maker. Please read through the
guidelines on the right.
l
Please consult flour
manufacturers for detailed
information.
l
As a result of consistency some
flour may remain on the sides of
the loaf, but this is normal.
l
Wait for the loaf to cool
before slicing it for the better
performance.
Gluten Free Recipes
Before making gluten free bread
n
Consult your doctor and follow the guidelines below!
If you make gluten free bread as part of
dietary therapy, it is important that you
avoid cross-contamination with flour that
does contain gluten.
Please take particular care when washing
the bread pan and the kneading blade,
etc.
You can order extra bread pans and kneading
blades at the following:
•
Panasonic Accessory Shop: 0844 8443899
•
Direct Online:
https://www.pas-europe.com
n
It is made differently to other types of bread!
The order of putting in ingredients is
different
Please put in the ingredients in the following
order so that the gluten free bread mix is well
mixed. (The wrong order may result in poor
rising)
Water, salt, fat
gluten free bread mix
The outcome differs depending on the
type of flour
The recipes on the right have been developed
with particular types of bread mix, and so the
final outcome may differ depending on the
actual bread mix used. (There may be greater
variation with wheat free bread mixes.)
If kneading blade becomes embedded in
bread
Due to their consistency, the kneading blade
will often become embedded in Gluten and
Wheat Free Bread loaves. Wait for the loaf
to cool (to avoid burning your hands), before
removing the blade by pressing on the base of
the loaf and manipulating it out gently to avoid
damaging the loaf.
Consume within two days
Store your finished bread in a cool, dry place,
and consume within two days. If you cannot
finish it all in time, cut it into slices, place in a
freezer bag and into the freezer.
n
Flavoured Gluten Free Loaves
Use one quantity of chosen mix and add the following ingredients to your bread pan to produce the loaf of
your choice.
l
Select Medium crust unless otherwise stated.
Spicy Fruit Loaf
•
100 g (4 oz) mixed fruit
•
2 tsp cinnamon
Date & Raisin Loaf
•
juice of 2 oranges (made up to the quantity of
water required), placed in the bread pan before
gluten free mix
•
2 tsp mixed spice
•
150 g (5 oz) chopped dates
•
100 g (4 oz) raisins
•
rind of 2 oranges
Maple & Pecan Loaf
•
2 tbsp Maple syrup
•
50 g (2 oz) Pecans
Five Seeds Loaf (Dark Crust)
•
1 tbsp linseeds
•
2 tbsp sesame seeds
•
1 tbsp pumpkin seeds
•
1 tbsp poppy seeds
•
1 tbsp sunflower seeds
Sundried Tomato & Parmesan Loaf
(Dark Crust)
•
50 g (2 oz) parmesan cheese grated
•
50 g (2 oz) sundried tomatoes in oil, drained and
chopped
SD-2511_UK.indd 36 2015/01/09 15:29:33
37
Recipes
Gluten Free Bread
Glutafin Gluten Free Bread Mix
Menu ‘14’ -‘Dark’ Crust (1hr 55min)
Tepid Water 400 mL
Oil 2 tsp
Bread Mix 500 g (1 lb 2 oz)
Yeast 3 tsp
Glutafin Gluten Free Fibre Bread Mix
Menu ‘14’ -‘Dark’ Crust (1hr 55min)
Hot Water from the Kettle 200 mL
Cold Tap Water 200 mL
Oil 1
1
⁄2 tbsp
Bread Mix 500 g (1 lb 2 oz)
Yeast 3 tsp
Juvela Bread Mixes
Menu ‘14’ -‘Dark’ Crust (1hr 55min)
Gluten Free Mix Fibre Mix
Water 400 mL 430 mL
Salt
1
⁄2 tsp
1
⁄2 tsp
Oil 1 tbsp 1 tbsp
Bread Mix 500 g (1 lb 2 oz) 500 g (1 lb 2 oz)
Yeast 2 tsp 2 tsp
Gluten and Wheat Free
Wheat Free bread is quite different from gluten free bread as it does not contain wheat starch. Some wheat free mixes are better suited to longer
cycles. Please check all ingredients listing for computability with your diet. Barley contains gluten.
Glutafin Gluten Free/Wheat Free
Menu ‘14’ -‘Large’ Size-‘Dark’ Crust (1hr 55min)
Bread Mix Fibre Bread Mix
Tepid Water 450 mL 480 mL
Oil 1 tbsp 1 tbsp
Bread Mix 500 g (1 lb 2 oz) 500 g (1 lb 2 oz)
Yeast 3 tsp 3 tsp
Gluten and Wheat Free Bread
Menu ‘1’-‘Medium’ Crust (4hr)
Warm Water + 1 Egg + 1 Egg White made up to
430 mL
Melted Butter 60 mL
Cider Vinegar 1 tsp
Brown Rice Flour 300 g (11 oz)
Potato Starch 100 g (4 oz)
Skimmed Milk Powder 50 g (2 oz)
Xanthum Gum 1 tbsp
Sugar 1 tbsp
Salt 1 tsp
Yeast 1 tsp
•
The milk powder may be omitted.
Doves Farm Gluten Free
Menu ‘14’ - ‘Dark’ Crust (1hr 55min)
Brown Bread Flour White Bread Flour
Water 330 mL 320 mL
Cider Vinegar 1 tsp 1 tsp
Vegetable Oil 4 tbsp 4 tbsp
Egg, medium 1 1
Medium Sized Egg,
white
1 1
Flour 450 g (1 lb) 450 g (1 lb)
Sugar 1 tbsp 1 tbsp
Salt 1 tsp 1 tsp
Yeast 2 tsp 2 tsp
Juvela Bread Mixes
Menu ‘14’ - ‘Dark’ Crust (1hr 55min)
Harvest Mix Wheat Free
Water 420 mL
Salt
1
⁄2 tsp
Oil 1 tbsp
Bread Mix 500 g (1 lb 2 oz)
Yeast 2 tsp
Sainsbury’s Free from Gluten and
Wheat Free Bread Mix with Added Fibre
Menu ‘14’ - ‘Dark’ Crust (1hr 55min)
Water 440 mL
Vegetable Oil 2 tbsp
Bread Mix 500 g (1 lb 2 oz)
Yeast 2 tsp
SD-2511_UK.indd 37 2015/01/09 15:29:33
38
Dough Recipes
[19 Basic] [20 Basic Raisin] [21 Rustic Artisan]
[22 Whole wheat] [23 Whole wheat Raisin]
[24 Rye] [25 French] [26 Rustic Sourdough]
[28 Pizza] [29 Brioche] [30 Speciality]
The Dough setting mixes and gives the dough it’s first rising before
you shape and bake it in your conventional oven.
: Timer cannot be used (except pizza)
Prepare your ingredients according to the recipe and select the correct menu. When
your dough is ready, shape it, allow it to rise, and then bake it yourself.
l
The maximum load of the Bread Maker is 600 g (1 lb 5 oz). Dough recipes using
300 g (11 oz) of flour may be doubled.
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When the DOUGH program has completed its operation, you may find that the
prepared dough is easier to shape if it is tipped onto a lightly floured board before
handling.
Example – making plain bread rolls
1
Shaping
Dough can be shaped into round rolls, plaits, knots, French
sticks, large or small cobs or put in a traditional loaf tin.
l
Rolls
l
Knot
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Hedgehogs
(Coat with a beaten egg)
Raisins
2
Proving
Most recipes require the dough to be left to prove i.e. to be
left to rise after shaping, before the final baking. Generally the
dough should be left to prove in a warm place (at approximately
40˚C/105˚F)untilthedoughhasdoubledinsize.
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Approximate proving time-Rolls 25 mins, Whole breads
e.g. Panettone etc 50 mins
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To prevent a hard dry skin forming, cover the dough with
a large polythene bag or cover with lightly oiled cling film.
3
Glazing/Baking
Brush with milk, salted water, beaten egg or oil. Sprinkle with
poppy seeds, sesame seeds. Bake following recipe guidelines.
Rolls
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Select one of the following recipes and follow the method below.
1
Shape dough.
2
Place onto a greased baking tray and
allow to prove until doubled in size.
3
Brush with beaten egg.
4
Bakeinapreheatedovenat220˚C/425˚F/GasMark7for
10–15 mins or until golden brown.
White Dough
Menu ‘19’ (2hr 20min)
Yeast 1
1
⁄4 tsp
Strong White Bread Flour 600 g (1 lb 5 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1
1
⁄2 tsp
Water 350 mL
Brown Dough
Menu ‘19’ (2hr 20min)
Yeast 1
1
⁄4 tsp
Strong Brown Bread Flour 600 g (1 lb 5 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1
1
⁄2 tsp
Water 350 mL
Rustic Artisan Dough
Menu ‘21’ (2hr 20min)
Yeast 1 tsp
Strong White Bread Flour 500 g
Sugar 1
1
⁄2 tsp
Butter 30 g
Salt 1
1
⁄2 tsp
Water 350 mL
*Cooked Bacon 65 g
Additional Cheese
(cut into 1 cm cubes)
60 g
•
For addition of ingredients with*, place them in the raisin nut dispenser. (P.14)
• For addition of ingredients with
, follow programming instructions on P. 23.
Wholemeal Dough 100%
Menu ‘22’ (3hr 15min)
Yeast 1
1
⁄2 tsp
Strong Wholemeal Bread Flour 600 g (1 lb 5 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1
1
⁄2 tsp
Water 380 mL
Wholemeal Dough 70%
Menu ‘22’ (3hr 15min)
Yeast 1
1
⁄2 tsp
Strong Wholemeal Bread Flour 425 g (15 oz)
Strong White Bread Flour 175 g (6 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1
1
⁄2 tsp
Water 370 mL
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39
Recipes
Wholemeal Dough 50%
Menu ‘22’ (3hr 15min)
Yeast 1
1
⁄2 tsp
Strong Wholemeal Bread Flour 300 g (11 oz)
Strong White Bread Flour 300 g (11 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1
1
⁄2 tsp
Water 370 mL
Granary
®
Dough
Menu ‘22’ (3hr 15min)
Yeast 1
1
⁄2 tsp
Strong Granary
®
Flour 600 g (1 lb 5 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1
1
⁄2 tsp
Water 350 mL
Rye Dough 100%
Menu ‘24’ (2hr)
Yeast 2 tsp
Rye Flour 500 g (1 lb 2 oz)
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 360 mL
•
Use kneading blade (rye bread).
•
Prove for 15 mins.
French Sticks
Menu ‘25’ (3hr 35min)
Yeast
1
⁄2 tsp
Strong White Bread Flour 250 g (9 oz)
Butter 15 g (
1
⁄2 oz)
Salt
1
⁄2 tsp
Water 150 mL
Rustic Sourdough Dough
Stage 1 Sourdough starter : Menu ‘27’ (24hr)
Turn to P. 18 for the recipe.
Stage 2 : Menu ‘26’ (2hr 30min)
Strong White Bread Flour 320 g (11
1
⁄2 oz)
Salt
3
⁄4 tsp
Yeast
1
⁄2 tsp
Water 120 mL
1
Tip the sourdough starter in the bread pan.
2
Addingredientsʻlistedinstage2ʼinthefollowingorderinthe
bread pan:
strongwhitebreadflour→salt→dryyeast(keepawayfrom
thesalt)→water(keepawayfromthedryyeast,pourwater
around the strong white bread flour).
3
Select menu 26 and Press Start.
4
Setyourovenat220˚C/425˚F/GasMark7,bakeintheoven
for 10–15 minutes.
Ciabatta
Stage 1 Culture : Menu ‘28’ (45min)
Yeast
1
⁄2 tsp
Strong White Bread Flour 175 g (6 oz)
Water 200 mL
Stage 2 : Menu ‘19’ (2hr 20min)
Yeast
1
⁄4 tsp
Strong White Bread Flour 325 g (11
1
⁄2 oz)
Sugar
1
⁄2 tsp
Olive Oil 2 tbsp
Salt 1
1
⁄2 tsp
Water 80 mL
1
Put all culture ingredients in the bread pan and select
menu 28.
2
Turn off at the start pad after 15 mins.
(12 hours later)
3
Add all ingredients listed in stage 2 and select menu 19.
4
Divide dough into and roll each half out to a rough oblong loaf
shape about 2.5 cm (1’’) thick.
5
Place on a greased baking tray and sprinkle with flour. Allow
toproveat40˚C/105˚Funtildoubledinsize
(approx. 20 mins).
6
Bakeinapreheatedovenat220˚C/425˚F/GasMark7for
20–25 mins or until golden brown.
•
This dough can also be made as a loaf. Follow method for steps 1–3.
Increase water on stage 2 from 80–110 mL and select menu 11.
Viennese Rolls
Menu ‘19’ (2hr 20min)
Yeast
3
⁄4 tsp
Strong White Bread Flour 400 g (14 oz)
Sugar 50 g (2 oz)
Butter 100 g (4 oz)
Salt
1
⁄2 tsp
Medium Sized Eggs, yolk 2
Egg, medium 1
Milk warmed 150 mL
Filling (jam or mincemeat)
1
⁄2 jar
Glaze (milk) 45 mL (3 tbsp)
1
Divide dough into 20 rolls.
2
Roll out each piece of dough to a square shape
approximately 10 cm x 10 cm (4’’ x 4’’) in size.
3
Place a teaspoon of filling in the centre of each piece of
dough. Draw up the corners and edges to make a parcel.
Repeat with all 20 rolls.
4
Place parcels in two 20 cm (8’’) greased cake tins, with the
gathered side down. Glaze with milk and allow to prove at
40˚C/105˚Funtildoubledinsize(approx.20–30mins).
5
Bakeinapreheatedovenat190˚C/375˚F/GasMark5for
15–20 mins or until golden brown.
•
Serve just warm as a breakfast or tea-time treat.
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40
Dough Recipes
Rye and White Rolls
Stage 1 Culture : Menu ‘28’ (45min)
Yeast 1 tsp
Strong White Bread Flour
75 g (3 oz)
Rye flour 150 g (5 oz)
Water 200 mL
Stage 2 : Menu ‘24’ (2hr)
Yeast 1 tsp
Rye Flour 150 g (5 oz)
Strong White Bread Flour
100 g (4 oz)
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 60 mL
1
Put all culture ingredients in the bread pan and select
menu 28.
•
Use kneading blade (rye bread).
2
Turn off at the start pad after 15 mins.
(12 hours later)
3
Add all ingredients listed in stage 2 and select menu 24.
4
Divide dough into 12–15 pieces and shape into rolls.
5
Place on a greased baking tray and sprinkle with flour.
Allowtoproveat40˚C/105˚Funtildoubledinsize(approx.
20 mins).
6
Glazewithoilandbakeinapreheatedovenat220˚C/425˚F/
Gas Mark 7 for 10–15 mins or until golden brown.
•
This dough can also be made as a loaf. Follow method for steps
1–3. Increase water on stage 2 from 80–110 mL and select
menu 11.
Wholemeal Walnut Rolls 70%
Menu ‘23’ (3hr 15min)
Yeast 1 tsp
Strong Wholemeal Bread Flour 350 g (12 oz)
Strong White Bread Flour 100 g (4 oz)
Medium Oatmeal 50 g (2 oz)
Maple Syrup 2 tbsp
Oil 2 tbsp
Salt 1
1
⁄2 tsp
Water 320 mL
*Walnut 100 g (4 oz)
1
Divide dough into 12 large rolls or 20 dinner rolls.
2
Place on a greased baking trays and sprinkle with flour.
Allowtoproveat40˚C/105˚Funtildoubledinsize(approx.
20 mins).
3
Bakeinapreheatedovenat220˚C/425˚F/GasMark7for
12–15 mins or until golden brown.
Chelsea Buns
Enriched Dough : Menu ‘19’ (2hr 20min)
Yeast
1
⁄2 tsp
Strong White Bread Flour
250 g (9 oz)
Sugar 1 tsp
Butter 25 g (1 oz)
Milk Powder 1 tbsp
Salt
1
⁄2 tsp
Egg, medium 1
Water 100 mL
Additional Ingredients
Butter 15 g (
1
⁄2 oz)
Mixed Dried Fruit 100 g (4 oz)
Soft Brown Sugar 50 g (2 oz)
Mixed Spice 1 tsp
1
Knead the dough lightly and roll out to an oblong 26 cm x
20 cm (10’’ x 8’’).
2
Mix together the mixed dried fruit, soft brown sugar and
mixed spice. Brush the dough with melted butter and spread
the fruit mixture on top. Roll up from the long edge and cut
into 8–10 slices. Arrange in a greased 23 cm (9’’) sandwich
tinandallowtoproveat40˚C/105˚Funtildoubledinsize
(approx. 20 mins).
3
Bakeinapreheatedovenat220˚C/425˚F/GasMark7for
15 mins or until golden brown.
4
Allow to cool. Drizzle with glace icing.
Hot Cross Buns
Menu ‘20’ (2hr 20min)
Enriched Dough
Ingredients (above)
One batch
Cinnamon 1 tsp
Mixed Spice
1
⁄2 tsp
* Mixed Dried Fruit 100 g (4 oz)
1
Divide mixture into eight balls. Place on a lightly greased
bakingtrayandallowtoproveat40˚C/105˚Funtildoubledin
size (approx. 20 mins). Make a paste with approx. 2 tbsp flour
mixed with 2 tbsp water and pipe a cross over the buns, or
top with thin slices of shortcrust pastry.
2
Bakeinapreheatedovenat220˚C/425˚F/GasMark7for
15–20 mins or until golden brown.
3
While still HOT, brush with a sugar glaze — 40 g (1
1
⁄2 oz)
sugar in 4 tbsp water, boiled until a syrup is reached —
(approx. 5 mins).
•
For addition of ingredients with*, see the instructions on P.14.
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41
Recipes
Croissants
Menu ‘19’ (2hr 20min)
Yeast
1
⁄2 tsp
Strong White Bread Flour
300 g (11 oz)
Sugar 1 tsp
Butter 25 g (1 oz)
Salt
1
⁄2 tsp
Egg, medium 1
Water 150 mL
Butter chilled to add
when rolling
150 g (5 oz)
1
Roll dough to 20 cm x 25 cm (8’’ x 10’’) rectangle.
2
Divide butter into three portions. Dot one portion over the top
two thirds of the dough.
3
Fold the bottom one third up and the top one third down,
sealing the edges with a rolling pin. Turn the dough so that
the folded edge is on the side.
4
Roll out to an oblong, dot the second portion of butter and
continue as before. Repeat with the third portion.
5
Cover and allow the dough to rest in the refrigerator for
30 mins.
6
Repeat the rollings three more times, cover and chill for
30 mins.
7
Roll out pastry and divide into four squares. Cut each square
into two triangles. Reroll the each triangle long and thin.
8
Loosely roll up each triangle towards the point, finishing with
tip underneath. Curve into a crescent shape.
9
Placeonagreasedbakingtray.Allowtoproveat40˚C/105˚F
until doubled in size (approx. 20 mins).
10
Brush with beaten egg and bake in a preheated oven at
220˚C/425˚F/GasMark7for15minsoruntilcrispandwell
browned.
Soft Rolls/Baps
Menu ‘19’ (2hr 20min)
Yeast 1 tsp
Strong White Bread Flour
450 g (1 lb)
Sugar
1
⁄2 tsp
Butter 25 g (1 oz)
Salt
1
⁄2 tsp
Egg, medium 1
Water **250 mL
** For a slightly denser roll try 125 mL water and 125 mL milk.
Sweet Rolls/Buns Suitable for Devonshire Splits
Menu ‘19’ (2hr 20min)
Yeast 1 tsp
Strong White Bread Flour
450 g (1 lb)
Sugar 2 tbsp
Butter 75 g (3 oz)
Salt
1
⁄2 tsp
Egg, medium 1
Milk 250 mL
1
Choose one of the above recipes.
2
Place the ingredients into the bread pan in the order listed
above.
3
Select menu 19.
4
Divide dough into 8–10 pieces and shape into baps.
5
Place on a greased baking tray and allow to prove at
40˚C/105˚Funtildoubledinsize(approx.20mins).
6
Dust with flour.
7
Bakeinapreheatedovenat220˚C/425˚F/GasMark7for
15 mins or until golden brown.
•
For devonshire splits, split bun and fill with cream and jam.
Top with glace icing.
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42
Dough Recipes
Dough for Tear & Share Bread
Menu ‘19’ (2hr 20min)
Yeast 1
1
⁄4 tsp
Strong White Bread Flour 550 g (1 lb 4 oz)
Sugar 2 tsp
Olive Oil 2 tbsp
Salt 1
1
⁄2 tsp
Water 310 mL
Olive Tear & Share Bread
Dough for Tear & Share Bread
(above)
One batch
Tapenade (green or black) 6 tbsp
Olives, chopped 25 g (1 oz)
Olive Oil 2 tbsp
1
Roll dough out into a rectangular sheet 1
1
⁄2 cm (
1
⁄2’’) thick,
approximately 24 cm x 46 cm (9’’ x 18’’).
2
Spread the Tapenade over the dough, sprinkle the chopped
olives and drizzle with 1 tbsp of the oil. Roll up from the short
end like a swiss roll.
3
Cut the dough into 4 cm (1
1
⁄2’’) slices with a sharp knife and
place close together in a 20 cm (8’’) round greased cake or
flan tin, cut sides up.
4
Drizzle with the remaining tbsp of oil and allow to prove at
40˚C/105˚Funtildoubledinsize(approx.25mins).
5
Bakeinapreheatedovenat220˚C/425˚F/GasMark7for
15–20 mins or until golden brown.
•
Delicious served warm with tapas or pasta dishes.
Pepperoni Tear & Share Bread
Dough for Tear & Share Bread
(above)
One batch
Tomato Puree or Sun Dried
Tom Puree
4 tbsp
Pepperoni, chopped 50 g (2 oz)
Mozarella Cheese, grated 100 g (4 oz)
Dried Oregano or Basil 1 tsp
Olive Oil 1 tbsp
1
Roll dough out into a rectangular sheet 1
1
⁄2 cm (
1
⁄2’’) thick,
approximately 24 cm x 46 cm (9’’ x 18’’).
2
Spread the tomato puree over the dough and scatter the
pepperoni and cheese. Roll up from the short end like a swiss
roll.
3
Cut the dough into 4 cm (1
1
⁄2’’) slices with a sharp knife and
place close together in a 20 cm (8’’) round greased cake or
flan tin, cut sides up.
4
Drizzle with the olive oil and sprinkle with the dried herbs and
allowtoproveat40˚C/105˚Funtildoubledinsize(approx.
25 mins).
5
Bakeinapreheatedovenat220˚C/425˚F/GasMark7for
15–20 mins or until golden brown.
•
Delicious served warm with pasta dishes. Use sundried tomatoes
in place of pepperoni for vegetarians.
Picnic Tear & Share Bread
Dough for Tear & Share Bread
(on the left)
One batch
Grainy Mustard 2 tbsp
Cooked Ham, chopped 75 g (3 oz)
Strong Cheddar Cheese, grated 75 g (3 oz)
1
Roll dough out into a rectangular sheet 1
1
⁄2 cm (
1
⁄2’’) thick,
approximately 24 cm x 46 cm (9’’ x 18’’).
2
Spread the mustard over the dough and scatter the ham and
cheese–reserve a little of the cheese to sprinkle on top. Roll
up from the short end like a swiss roll.
3
Cut the dough into 4 cm (1
1
⁄2’’) slices with a sharp knife and
place close together in a 20 cm (8’’) round greased cake or
flan tin, cut sides up.
4
Sprinkle with the remaining cheese and allow to prove at
40˚C/105˚Funtildoubledinsize(approx.25mins).
5
Bakeinapreheatedovenat220˚C/425˚F/GasMark7for
15–20 mins or until golden brown.
• Delicious served warm with soup or with a Ploughmans lunch.
Spelt Table Roll
; for 8 rolls
Menu ‘30’ (2hr 45min)
Yeast
1
1
⁄4
tsp
Spelt White Flour 500 g (1 lb 2 oz)
Sugar 1
1
⁄2 tsp
Salt 1
1
⁄2 tsp
Butter 10 g (
2
⁄5 oz)
Water* 310 mL
*If in the hot room, use chilled water.
1
Divide dough into 8 rolls and rest them for 15 mins.
2
Shape the dough into rolls.
3
Place on a greased baking tray and allow to prove at
35˚C/95˚F until doubled in size.(approx.40 mins.)
4
Make a cut on top of the dough and bake in oven at
220˚C/425˚Ffor 15–20 mins. (coupe)
SD-2511_UK.indd 42 2015/01/09 15:29:34
43
Recipes
Brioche Dough (Chocolate Chip Brioche Roll)
; for 12 rolls
Menu ‘29’ (1hr 50min)
Yeast
1
1
⁄2
tsp
Strong White Bread Flour 400 g (14 oz)
Sugar 4 tbsp
Salt 1
1
⁄2 tsp
Butter (Cut into 2 cm cubes and
keep in fridge)
70 g (3 oz)
Egg (beaten) 3 (150 g)
Milk 90 mL
Rum (dark) 15 mL (1 tbsp)
Additional Butter* (Cut into 1–2
cm cubes and keep in fridge)
50 g (2 oz)
Optional Ingredients
Chocolate chips 120 g (4
1
⁄2 oz)
•
For addition of ingredients with*, follow programming instructions on P. 22.
1
Press the dough lightly to remove the gas.
2
Shape it round and wrap it with plastic wrap. Then rest it in
the refrigerator for 20 mins.
l
When you like to add chocolate chips, follow below
instructions. (Optional)
•
Roll the dough to 25 cm × 30 cm (10’’×12’’)
•
Sprinkle chocolate chips and fold the bottom one third
up and the top one third down. Then fold it in half.
•
Rest the dough in the room temperature for 10 mins
again. (Do not dry it .)
3
Press the dough lightly to remove the gas again, and divide it
into 12 rolls.
4
Rest the dough in the room temperature for 10–15 mins.
(Do not dry it out.)
5
Shape the dough and place them on a greased baking tray
and allow to prove at 35˚C/95˚Ffor 30–40 mins.
6
Glaze and bake in oven at 180˚C/356°F for 15–20 mins.
Focaccia
Menu ‘28’ (45min)
Yeast
1
⁄2 tsp
Strong White Bread Flour 300 g (11 oz)
Olive Oil 1 tbsp
Salt 1 tsp
Water 170 mL
1
Roll and pat the dough into a 30 cm x 25 cm (12’’ x 10’’)
rectangle on a greased baking tray.
2
Make indentations over the whole dough using your
fingertips.
3
Add one of the following toppings:
•
1 small red onion sliced and softened with 1 tsp olive oil and
1 tsp balsamic vinegar. (Do this in a bowl covered in cling
film in the microwave for 1–2 min).
•
2 tbsp chopped black or green olives.
•
2 chopped cloves of garlic, sea salt and cracked black
pepper corns.
•
2 tbsp chopped sundried tomatoes.
4
Allowtoproveat40˚C/105˚Funtildoubledinsize(approx.
30 mins).
5
Drizzle with olive oil and bake in a preheated oven at
190˚C/375˚F/GasMark5for20–30minsoruntilgoldenatthe
edges and cooked well in the centre.
•
Serve warm with pasta dishes.
Pizza
Menu ‘28’ (45min)
Yeast
1
⁄2 tsp
Strong White Bread Flour 300 g (11 oz)
Olive Oil 1 tbsp
Salt 1 tsp
Water 170 mL
1
Press out dough using the heel of your hand to a 25 cm (10’’)
circle or two 25 cm (10’’) circles for thin and crispy base on a
greased baking tray.
2
Allowtoproveat40˚C/105˚Funtildoubledinsize(approx.
20 mins).
3
Add topping of your choice and bake in a preheated oven
at220˚C/425˚F/GasMark7for15–20mins,dependingon
amount of topping.
•
To freeze pizza bases follow method to step 2 and bake without
toppings for 5 mins. Allow to cool, freeze. To use remove from
freezer immediately add topping (not too much) and bake as
above step 3.
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44
Cake Recipes
[18 Bake only]
Bake cakes and teabreads.
:
Timer cannot be used
l
Use menu 18 for these recipes.
l
This menu is not suitable for
all types of cake, such as
Victoria sandwich or those
that require going into a hot
oven.
l
Always use our tablespoon and
teaspoon measure in these
recipes.
The cake is made according
to the recipe in a separate
mixing bowl and then baked
inside the bread pan.
1
Mix the ingredients in a
bowl.
2
Line the bottom and
sides of the bread pan
with baking parchment
and pour in the mixture.
• Make sure that the
kneading blade is
removed from the bread
pan before the cake
mixture is added.
• Ensure that the cake
mixture is kept inside
the baking parchment.
3
Set the Bread Maker.
(P. 26)
• The maximum baking
time is 1 hour 30 mins.
Apple and Ginger Cake
Menu ‘18’ (1hr 5min)
Butter 100 g (4 oz)
Golden Syrup 200 g (8 oz)
Self Raising Flour 300 g (11 oz)
Baking Powder 3 mL (
1
⁄2 tsp)
Ground Cinnamon 3 mL (
1
⁄2 tsp)
Ground Cloves 3 mL (
1
⁄2 tsp)
Medium Sized Eggs, beaten 2
Tart Dessert Apples
e.g. Granny Smiths, grated
2
Preserved Stem Ginger, drained and finely
chopped
75 g (3 oz)
Demerara Sugar 1
1
⁄2 tbsp
1
Warm the butter and syrup until just melted.
This can be done on the hob or in the
microwave oven. (High power for 1 min).
2
Sieve the flour, baking powder and spices into
a bowl. Add the syrup mixture and the beaten
eggs.
3
Add the grated apple and the chopped ginger
and mix well.
4
Remove the kneading blade from the bread
pan and line the bottom and sides with baking
parchment.
5
Place the mixture in the bread pan, being
careful to ensure that the mixture is inside the
baking parchment.
6
Carefully sprinkle the Demerara sugar on top
of the mixture.
7
Select menu 18 and enter 1hr 5 mins on the
timer.
8
After baking test with a skewer to see if the
cake is cooked. If the cake does require extra
time, select menu 18 again and enter a further
3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand
period.
9
Take the bread pan out of the Bread Maker
using oven gloves. Leave to stand for
5–10 mins before removing from the bread
pan and allowing to cool.
Banana and Walnut Loaf
Menu ‘18’ (55min)
Soft Light Brown Sugar 50 g (2 oz)
Butter 75 g (3 oz)
Egg, medium 1
Plain Flour 225 g (8 oz)
Baking Powder 2 tsp
Grated Rind 1 lemon
Lemon Juice 1 tbsp
Medium Bananas, peeled & mashed 4
Walnuts, roughly chopped 50 g (2 oz)
Walnuts, finely chopped 15 g (
1
⁄2 oz)
1
Cream the butter and sugar together until soft
then beat in the egg.
2
Add the sieved flour and baking powder
together with the lemon rind and juice.
3
Add the mashed bananas and the roughly
chopped walnuts and mix to a soft
consistency.
4
Remove the kneading blade from the bread
pan and line the bottom and sides with baking
parchment.
5
Place the mixture in the bread pan, being
careful to ensure that the mixture is inside the
baking parchment.
6
Carefully sprinkle the finely chopped walnuts
on top of the mixture.
7
Select menu 18 and enter 55 mins on the
timer.
8
After baking test with a skewer to see if the
cake is cooked. If the cake does require extra
time, select menu 18 again and enter a further
3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand
period.
9
Take the bread pan out of the Bread Maker
using oven gloves. Leave to stand for
5–10 mins before removing from the bread
pan and allowing to cool.
•
Delicious spread with butter.
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45
Recipes
Boozy Cake
Menu ‘18’ (55min)
Butter 125 g (4 oz)
Mixed Dried Fruit 300 g (11 oz)
Light Brown Soft Sugar 50 g (2 oz)
Juice of 1 Orange 45 mL (3 tbsps)
Zest of 1 Orange
Guinness
®
or Caffreys
®
120 mL (4floz)
Bicarbonate of Soda 5 mL (1 tsp)
Medium Sized Eggs, beaten 2
Plain Flour 200 g (7 oz)
Mixed Spice 8 mL (1
1
⁄2 tsp)
Topping (flaked almonds) 15 g (
1
⁄2 oz)
Topping (demerara sugar) 15 g (
1
⁄2 oz)
1
Heat the butter, dried fruit, sugar, juice and zest of an orange
and Guinness
®
together until the fruit plumps up. This can
be done on the hob by bringing the ingredients to the boil,
stirring and then simmering for 10–15 mins or heating in the
microwave oven on High power for 8 mins, stirring twice.
2
Leave to cool for 10 mins, then stir in the bicarbonate of
soda, this will make the mixture foam.
3
Stir in the eggs, flour and mixed spice, and mix well.
4
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
5
Place the mixture into the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
6
Sprinkle the flaked almonds and demerara on the top of the
mixture.
7
Select menu 18 and enter 55 mins on the timer.
8
After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 18 again and
enter a further 3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand period.
9
Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
Fruit Tea Bread
Menu ‘18’ (1hr 15min)
Mixed Dried Fruit 350 g (12 oz)
Chopped Dates 50 g (2 oz)
Chopped Walnuts 50 g (2 oz)
Chopped Cherries 100 g (4 oz)
Strong tea 300 mL (10 floz)
Butter 75 g (3 oz)
Medium Sized Eggs, beaten 3
Plain Flour 250 g (9 oz)
Bicarbonate of Soda 5 mL (1 tsp)
1
Place the fruit, dates, walnuts, cherries, strong tea and butter
together and heat until the fat has melted and the liquid is
hot. This can be done on the hob or in the microwave oven.
(High power for 3–4 mins)
2
Allow to cool slightly, then add eggs, flour and the
bicarbonate of soda. Mix well.
3
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
4
Place the mixture into the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
5
Select menu 18 and enter 1hr 15 mins on the timer.
6
After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 18 again and
enter a further 3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand period.
7
Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
Gingerbread
Menu ‘18’ (45min)
Demerara Sugar 25 g (1 oz)
Butter 75 g (3 oz)
Golden Syrup 50 g (2 oz)
Black Treacle 75 g (3 oz)
Plain Flour 225 g (8 oz)
Ground Ginger 8 mL (1
1
⁄2 tsp)
Baking Powder 8 mL (1
1
⁄2 tsp)
Bicarbonate of Soda 3 mL (
1
⁄2 tsp)
Salt 3 mL (
1
⁄2 tsp)
Milk 150 mL (
1
⁄4 pint)
Medium Sized Egg, beaten 1
1
Warm sugar, butter, golden syrup and treacle together until
just melted. This can be done on the hob or in the microwave
oven (High power for 1min).
2
Stir in all of the sieved dry ingredients.
3
Mix in the milk and the beaten egg.
4
Beat thoroughly with a wooden spoon.
5
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
6
Place the mixture into the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
7
Select menu 18 and enter 45 mins on the timer.
8
After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 18 again and
enter a further 3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand period.
9
Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
SD-2511_UK.indd 45 2015/01/09 15:29:35
46
Cake Recipes
Hazelnut and Honey Loaf
Menu ‘18’ (1hr)
Butter 175 g (6 oz)
Dark Brown Sugar 50 g (2 oz)
Honey 50 g (2 oz)
Eggs, medium 3
Hazelnuts, finely chopped 100 g (4 oz)
Self Raising Flour 225 g (8 oz)
Milk 60 mL (4 tbsp)
Topping (chocolate & hazelnut spread) 100 g (4 oz)
Topping (cream cheese) 50 g (2 oz)
1
Cream the butter, sugar and honey together until soft and
fluffy.
2
Add the eggs one at a time, beating well after each addition.
Stir in the hazelnuts.
3
Fold in the flour and mix to a soft consistency with the milk.
4
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
5
Place the mixture in the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
6
Select menu 18 and enter 1 hr on the timer.
7
After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 18 again and
enter a further 3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand period.
8
Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
9
Beat the chocolate spread and cream cheese together and
spread on the top of the cooled loaf.
Coffee & Pecan Nut Cake
Menu ‘18’ (1hr)
Butter 225 g (8 oz)
Light Muscovado Sugar 100 g (4 oz)
Eggs, medium 3
Pecan Nuts, finely chopped 75 g (3 oz)
Self Raising Flour 225 g (8 oz)
Baking Powder 1 tsp
Strong Fresh Coffee 2-3 tbsp
Optional Icing
Mascarpone Cheese 150 g (5 oz)
Icing Sugar 100 g (4 oz)
Strong Fresh Coffee 1 tbsp
1
Cream the butter and sugar together until soft and fluffy.
2
Add the eggs one at a time, beating well after each addition.
Stir in the Pecan nuts.
3
Fold in the flour and baking powder, and mix to a soft
consistency with the coffee.
4
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
5
Place the mixture in the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
6
Select menu 18 and enter 1 hr on the timer.
7
After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 18 again and
enter a further 3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand period.
8
Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
9
Beat the mascarpone cheese and icing sugar together with
the coffee and spread on the top of the cooled loaf.
Cherry & Marzipan Cake
Menu ‘18’ (1hr)
Golden Caster Sugar 50 g (2 oz)
Butter 175 g (6 oz)
Eggs, medium 3
Self Raising Flour 225 g (8 oz)
Glace Cherries, chopped 100 g (4 oz)
Marzipan, grated 75 g (3 oz)
Milk 60 mL (4 tbsp)
Toasted, Flaked Almonds 15 g (
1
⁄2 oz)
1
Cream the butter and sugar together until soft then beat in
the eggs, one at a time.
2
Add the flour with the cherries and grated marzipan, mix well
with the milk to a soft consistency.
3
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
4
Place the mixture in the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
5
Carefully sprinkle the toasted almonds on top of the mixture.
6
Select menu 18 and enter 1hr on the timer.
7
After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 18 again and
enter a further 3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand period.
8
Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
SD-2511_UK.indd 46 2015/01/09 15:29:35
47
Recipes
Soda Bread
Menu ‘18’ (50min)
Plain Flour 400 g (14 oz)
Bicarbonate of Soda 1 tsp
Sugar 1 tsp
Salt
1
⁄2 tsp
Buttermilk 270 mL
Milk 30 mL
1
Sieve the flour and bicarbonate of soda into a bowl and mix
well. Then add sugar and salt.
2
Add the buttermilk and milk, mixing quickly to form a soft
dough.
3
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
4
Place the mixture into the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
5
Select menu 18 and enter 50 mins on the timer.
6
After baking test with a skewer to see if the bread is cooked.
If the bread does require extra time, select menu 18 again
and enter a further 3–5 mins on the timer.
7
Remove the bread out of the bread pan using oven gloves
and allow to cool.
Wholemeal Soda Bread
Menu ‘18’ (50min)
Self Raising Wholemeal Flour 400 g (14 oz)
Bicarbonate of Soda 1 tsp
Salt 1 tsp
Medium Sized Eggs, beaten 2
Buttermilk 320 mL
1
Place flour and bicarbonate of soda into a bowl and mix well.
Then add salt.
2
Add the beaten eggs and buttermilk, mixing quickly to form a
soft dough.
3
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
4
Place the mixture into the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
5
Select menu 18 and enter 50 mins on the timer.
6
After baking test with a skewer to see if the bread is cooked.
If the bread does require extra time, select menu 18 again
and enter a further 3–5 mins on the timer.
7
Remove the bread out of the bread pan using oven gloves
and allow to cool.
Yeast and Dairy Free Spelt Loaf
Menu ‘18’ (50min)
Spelt Flour 400 g (14 oz)
Bicarbonate of Soda 1 tsp
Salt 1 tsp
Medium Sized Eggs, beaten 2
Soya milk 320 mL
1
Place flour and bicarbonate of soda into a bowl and mix well.
Then add salt.
2
Add the beaten eggs and soya milk, mixing quickly to form a
soft dough.
3
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
4
Place the mixture into the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
5
Select menu 18 and enter 50 mins on the timer.
6
After baking test with a skewer to see if the bread is cooked.
If the bread does require extra time, select menu 18 again
and enter a further 3–5 mins on the timer.
7
Remove the bread out of the bread pan using oven gloves
and allow to cool.
Cornbread
Menu ‘18’ (55min)
Plain Flour 150 g (5 oz)
Fine Cornmeal or Polenta 150 g (5 oz)
Baking Powder 1 tbsp
Salt 1 tsp
Eggs, medium 2
Carton Buttermilk 284 mL
Milk 100 mL
Butter, melted and cooled 50 g (2 oz)
1
Combine flour, cornmeal, baking powder and salt into a bowl
and mix well.
2
Beat the eggs with the buttermilk, milk and butter in another
bowl.
3
Pour the egg mixture into the dry ingredients and stir to a
smooth batter.
4
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
5
Place the mixture into the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
6
Select menu 18 and enter 55 mins on the timer.
7
After baking test with a skewer to see if the bread is cooked.
If the bread does require extra time, select menu 18 again
and enter a further 3–5 mins on the timer.
8
Remove the bread out of the bread pan using oven gloves
and allow to cool.
SD-2511_UK.indd 47 2015/01/09 15:29:35
48
Jam Recipes
[32 Jam]
l
Depending on the type of pectin, it may be better to increase or
decrease the amount of it.
Strawberry Jam
Menu ‘32’ (1hr 40min)
Strawberries, finely chopped 600 g (24 oz)
Sugar 400 g (16 oz)
Powdered Pectin 13 g (4 tsp)
1
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
2
Sprinkle the pectin onto the ingredients in the bread pan.
3
Select menu 32 and enter 1hr 40min on the timer.
Blueberry Jam
Menu ‘32’ (1hr 50min)
Blueberries 700 g (28 oz)
Sugar 400 g (16 oz)
1
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
2
Select menu 32 and enter 1hr 50min on the timer.
Apple and Blackberry jam
Menu ‘32’ (1hr 40min)
Apples, grated or finely chopped 300 g (12 oz)
Blackberries 400 g (16 oz)
Sugar 300 g (12 oz)
Powdered Pectin 6 g (1
3
⁄4 tsp)
1
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
2
Sprinkle the pectin onto the ingredients in the bread pan.
3
Select menu 32 and enter 1hr 40min on the timer.
Peach Melba
Menu ‘32’ (1hr 40min)
Peaches, finely chopped 500 g (20 oz)
Raspberries 200 g (8 oz)
Sugar 300 g (12 oz)
Powdered Pectin 8 g (2
1
⁄4 tsp)
1
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
2
Sprinkle the pectin onto the ingredients in the bread pan.
3
Select menu 32 and enter 1hr 40min on the timer.
Plum Jam
Menu ‘32’ (1hr 40min)
Plums, finely chopped 700 g (28 oz)
Sugar 350 g (14 oz)
Powdered Pectin 6 g (1
3
⁄4 tsp)
1
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
2
Sprinkle the pectin onto the ingredients in the bread pan.
3
Select menu 32 and enter 1hr 40min on the timer.
Frozen Berry Jam
Menu ‘32’ (1hr 40min)
Frozen Mixed Berries 700 g (28 oz)
Sugar 400 g (14 oz)
Powdered Pectin 10 g (3 tsp)
1
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
2
Sprinkle the pectin onto the ingredients in the bread pan.
3
Select menu 32 and enter 1hr 40min on the timer.
Redcurrant and Chilli Jam
Menu ‘32’ (1hr 40min)
Redcurrants, roughly mashed 300 g (12 oz)
Medium Red Chilli, finely chopped 1-2
Root Ginger, finely grated 4 cm
Oranges, juice and finely grated zest 2
Sugar 150 g (6 oz)
Powdered Pectin 3 g (1 tsp)
1
Place all the ingredients expect sugar and pectin into the
bread pan.
2
Add the sugar and sprinkle the pectin onto the ingredients in
the bread pan.
3
Select menu 32 and enter 1hr 40min on the timer.
Apricot Jam
Menu ‘32’ (1hr 30min)
Apricots, finely chopped 500 g (20 oz)
Sugar 250 g (10 oz)
Powdered Pectin 6 g (1
3
⁄4 tsp)
1
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
2
Sprinkle the pectin onto the ingredients in the bread pan.
3
Select menu 32 and enter 1hr 30min on the timer.
SD-2511_UK.indd 48 2015/01/09 15:29:35
49
Recipes
Compote Recipes
[
33 Compote]
Spiced Apple Compote
Menu ‘33’ (1hr 20min)
Apples, peeled, cored and diced 1000 g (40 oz)
Cinnamon stick 1
Cloves 2
Lemon, zest only 1
Lemon Juice 2 tbsp
Sugar 100 g (4 oz)
Water 75 mL
1
Remove the kneading blade from the bread pan.
2
Place ingredients in the bread pan in the order listed above.
Pour water over ingredients.
3
Select menu 33 and enter 1hr 20min on the timer.
4
Stir after cooking is completed.
Red fruits Compote
Menu ‘33’ (1hr)
Plums, stone removed and cut in halves 300 g (12 oz)
Cherries, stone removed 250 g (10 oz)
Strawberries, stalk removed 250 g (10 oz)
Golden Caster Sugar 75 g (3 oz)
Water 75 mL
Raspberries (added after cooking) 200 g (8 oz)
1
Remove the kneading blade from the bread pan.
2
Place ingredients in the bread pan in the order listed above.
Pour water over ingredients.
3
Select menu 33 and enter 1hr on the timer.
4
Stir after cooking is completed.
5
Add raspberries.
Rhubarb and Ginger Compote
Menu ‘33’ (1hr 40min)
Rhubarb, cut into 2 cm lengths 700 g (28 oz)
Orange Juice 2 tbsp
Crystallised Ginger, finely chopped 20 g (
4
⁄5 oz)
Sugar 100 g (4 oz)
Water 100 mL
1
Remove the kneading blade from the bread pan.
2
Place ingredients in the bread pan in the order listed above.
Pour water over ingredients.
3
Select menu 33 and enter 1hr 40min on the timer.
4
Stir after cooking is completed.
Mixed Berry Compote
Menu ‘33’ (1hr)
Mixed Berries
E.g. Strawberries, Raspberries, Blueberries
800 g (32 oz)
Sugar 75 g (3 oz)
Water 2 tbsp
1
Remove the kneading blade from the bread pan.
2
Place ingredients in the bread pan in the order listed above.
Pour water over ingredients.
3
Select menu 33 and enter 1hr on the timer.
4
Stir after cooking is completed.
Apple sauce
Menu ‘33’ (1hr 20min)
Bramley apples, peeled, cored and diced 1000 g (40 oz)
Water 2 tbsp
1
Remove the kneading blade from the bread pan.
2
Place the apple in the bread pan. Pour water over
ingredients.
3
Select menu 33 and enter 1hr 20min on the timer.
4
Stir after cooking is completed.
Peach in Vanilla Syrup
Menu ‘33’ (1hr)
Peaches, stone removed and cut into
1
⁄8 1000 g (40 oz)
Sugar 100 g (4 oz)
Vanilla Pod
1
⁄2
Water 125 mL
1
Remove the kneading blade from the bread pan.
2
Place ingredients in the bread pan in the order listed above.
Pour water over ingredients.
3
Select menu 33 and enter 1hr on the timer.
4
When cooking is complete, remove the peaches with a
slotted spoon. Carefully pour the syrup over the fruit. Leave
to cool.
SD-2511_UK.indd 49 2015/01/09 15:29:35
50
Before cleaning, unplug your Bread Maker and allow
it to cool down.
n
To avoid damaging your Bread Maker...
l
Do not use anything abrasive!
(cleansers, scouring pads etc)
Use a soft sponge when cleaning bread pan and
kneading blade.
l
Do not wash any part of your Bread Maker in the
dishwasher!
l
Do not use benzine, thinners, or alcohol!
l
Keep your Bread Maker clean and dry.
Care & Cleaning
•
The colour of the inside of the unit may change with use.
Bread pan &
kneading blade
Twist the bread pan anti-clockwise to remove.
Remove the kneading blade and wash in warm
soapy water.
l
Ensure the area around the shaft and inside
the kneading blade are cleaned thoroughly.
l
If the kneading blade is difficult to remove
from the bread pan, place a small quantity of
warm water into the bread pan and soak for
5–10 minutes. Do not submerge the bread
pan in water.
Lid
Wipe with a damp cloth.
Steam vent
Wipe with a damp cloth.
Body
Wipe with a damp cloth.
Temperature sensor
l
Wipe gently to avoid
damaging the temperature
sensor.
Measuring spoon & sourdough starter
spoon
Wash with water.
Sourdough cups
Wash well with kitchen detergent and dry, to
prevent bacteria growth.
Not dishwasher safe
SD-2511_UK.indd 50 2015/01/09 15:29:36
51
How to Clean
To protect the non-stick finish
Bread pan and kneading blade are coated with a non-stick finish to avoid stains and to make it easier to remove
bread.
To avoid damaging it, please follow the instructions below.
•
Do not use hard utensils such as a knife or a fork when removing the bread from the bread pan.
When you have hard time taking out the bread from the bread pan, see P. 54.
•
Ensure that the kneading blade is not embedded in the bread loaf before slicing it.
If it is embedded, wait for the loaf to cool and remove it. In removing the kneading blade,
press on the base of the loaf and manipulate the kneading blade gently to avoid damaging the loaf.
(Do not use hard or sharp utensils such as a knife or a fork.)
Be careful not to get burns as the kneading blade may still be hot.
•
Use the soft sponge when cleaning the bread pan and the kneading blade.
Do not use anything abrasive such as cleansers or scouring pads.
l
Hard, coarse or large ingredients such as flours with whole or ground grains, sugar, or the addition of nuts and seeds may damage
the non-stick finish of the bread pan. If using large chunk of ingredient, break into small pieces. Please make sure to follow the recipe
quantities stated.
Dispenser lid
Remove and wash with water.
l
Raise the dispenser lid to an angle of approximately 75 degrees. Align the connections and pull
towards you to remove or push carefully back at the same angle to attach. (Wait until the machine has
cooled down first, because it will be very hot immediately after use)
l
Take care not to damage or pull the seal. (Damage could lead to leakage of steam, condensation, or
deformation)
Raisin nut dispenser
Remove and wash with water.
l
Wash after each use to remove any residue.
Seal
SD-2511_UK.indd 51 2015/01/09 15:29:37
52
Problem Cause Action
My bread does not rise.
The top of my bread is
uneven.
[All bread]
l
The quality of the gluten in your flour is poor, or you have not used strong flour. (Gluten quality
can vary depending on temperature, humidity, how the flour is stored, and the season of
harvest)
Try another type, brand or another batch of flour.
l
The dough has become too firm because you haven’t used enough liquid.
Stronger, Organic and Stoneground flour with higher protein content absorbs more water
than others, so try adding an extra 10–20 mL of water.
l
You are not using the right type of yeast.
Use dry yeast from a sachet, which has ‘Easy Blend’, ‘Fast Action’ or ‘Easy Bake’ written on
it. This type does not require pre-fermentation.
l
You are not using enough yeast, or your yeast is old.
Make sure yeast sachets not open for longer than 48 hours.
Use the measuring spoon provided. Check the yeast’s expiry date.
l
The yeast has touched the liquid before kneading.
Check that you have put in the ingredients in the correct order according to the instructions.
(P. 12)
l
You have used too much salt, or not enough sugar.
Check the recipe and measure out the correct amounts using the measuring spoon
provided.
Check that salt and sugar is not included in other ingredients.
[Speciality bread]
l
Einkorn wheat was used when baking speciality bread and/or a lot of flour other than spelt flour
were used.
The spelt flour should be up to 60% of the entire flour when you use more than two kinds of
flour other than spelt. The rye and the rice flour should be up to 40% of the entire flour and
buckwheat flour should be up to 20% of the entire flour.
My bread is full of air holes.
l
You have used too much yeast.
Check the recipe and measure out the correct amount using the measuring spoon provided.
l
You have used too much liquid.
Some types of flour absorb more water than others, so try using 10–20 mL less water.
My bread seems to have
collapsed after rising.
l
The quality of your flour isn’t very good.
Try using a different brand of flour.
l
You have used too much liquid.
Try using 10–20 mL less water.
My bread has risen too much.
l
You have used too much yeast/water.
Check the recipe and measure out the correct amount using the measuring spoon (yeast)/
sourdough cup (water) provided.
Check that excess water amount is not included in other ingredients.
l
You have not used enough flour.
Carefully weigh the flour using scales.
Why is my bread pale and
sticky?
l
You are not using enough yeast, or your yeast is old.
Use the measuring spoon provided. Check the yeast’s expiry date.
l
There has been a power failure, or the machine has been stopped during breadmaking.
The machine switches off if it is stopped for more than 10 minutes. You will need to remove
the bread from the bread pan and start again with new ingredients.
Troubleshooting
Before calling for service, please check through this section.
SD-2511_UK.indd 52 2015/01/09 15:29:37
53
Troubleshooting
Problem Cause Action
There is excess flour around
the bottom and sides of my
bread.
l
You have used too much flour, or you are not using enough liquid.
Check the recipe and measure out the correct amount using scales for the flour or the
sourdough cup provided for liquids.
Why has my bread not mixed
properly?
l
You haven’t put the kneading blade in the bread pan.
Make sure the kneading blade is in the bread pan before you put in the ingredients.
l
There has been a power failure, or the machine has been stopped during breadmaking.
The machine switches off if it is stopped for more than 10 minutes. You might be able to start
the loaf again, though this might give poor results if kneading had already begun.
l
The kneading mounting shaft in the bread pan is stiff and does not rotate.
If the kneading mounting shaft does not rotate when the blade is attached, you will need
to replace the kneading mounting shaft unit (consult the place of purchase or a Panasonic
Accessory Shop: 0844 8443899 or order online at https://www.pas-europe.com).
My bread has not been baked.
l
The dough menu was selected.
The dough menu does not include a baking process.
l
There has been a power failure, or the machine has been stopped during breadmaking.
The machine switches off if it is stopped for more than 10 minutes. You can try baking the
dough in your oven if it has risen and proved.
l
There is not enough water and the motor protection device has activated. This only happens
when the unit is overloaded and excessive force is applied to the motor.
Visit place of purchase for a service consultation. Next time, check the recipe and measure
out the correct amount using the sourdough cup provided for liquid and scales for weighing
flour.
Dough leaks out of the bottom
of the bread pan.
l
A small amount of dough will escape through
the four holes (so that it does not stop the
rotating parts from rotating). This is not a
fault, but check occasionally that the kneading
mounting shaft rotate properly.
If the kneading mounting shaft does not
rotate when the kneading blade is attached,
you will need to replace the kneading
mounting shaft unit (consult the place of
purchase or a Panasonic Accessory Shop:
0844 8443899 or order online at
https://www.pas-europe.com).
Dough release holes
(4 in total)
(Bottom of bread pan)
Kneading mounting shaft
Kneading mounting shaft unit
Part no. ADA29E165
The sides of my bread have
collapsed and the bottom is
damp.
l
You have left the bread in the bread pan for too long after baking.
Remove the bread promptly after baking.
l
There has been a power failure, or the machine has been stopped during breadmaking.
The machine switches off if it is stopped for more than 10 minutes. You may try baking the
dough in your oven.
The kneading blade rattles.
l
This is because the kneading blade fits loosely on the kneading mounting shaft. (This is not a
fault)
SD-2511_UK.indd 53 2015/01/09 15:29:38
54
Problem Cause Action
I can smell burning while the
bread is baking.
Smoke is coming out of the
steam vent.
l
Ingredients may have been spilt on the heating element.
Sometimes a little flour, raisins or other ingredients may be flicked out of the bread pan
during mixing. Simply wipe the heating element gently after baking once the Bread Maker
has cooled down.
Remove the bread pan from the Bread Maker to place ingredients.
The kneading blade stays in
the bread when I remove it
from the bread pan.
l
The dough is a little stiff.
Allow the bread to cool completely before removing the kneading blade carefully. Some
types of flour absorb more water than others, so try adding an extra 10–20 mL of water next
time.
l
Crust has built up underneath the kneading blade.
Wash the kneading blade and its spindle after each use.
The crust creases and goes
soft on cooling.
l
The steam remaining in the bread after baking can pass into the crust and soften it slightly.
To reduce the amount of steam, try using 10–20 mL less water.
Remove loaf from the bread pan immediately after baking completed.
How can I keep my crust
crispy?
l
To make your bread crispier, you could use menu 9 or the ‘Dark’ crust colour option, or even
bakeitintheovenat200˚C/gasmark6foranextra5–10minutes.
My bread is sticky and slices
unevenly.
l
It was too hot when you sliced it.
Allow your bread to cool on rack before slicing to release the steam.
Extra ingredients are not
mixed properly in brioche.
l
Did you add extra ingredients within 5 min of the beep?
Butter must be added while ‘ ’ is flashing in the display.
There is excess oil on the
bottom of brioche.
The crust is oily.
My bread has big holes.
l
Did you add butter within 5 min of the beep?
Butter must be added while ‘ ’ is flashing in the display.
The bread does not come out.
l
If the bread cannot be easily removed from the bread pan, leave the bread pan for
5–10 minutes to cool, making sure that it is not left unattended where somebody or something
may get burnt.
After that, shake the pan several times using oven gloves.
(Hold the handle down so that it does not get in the way of bread.)
When cooking jam, it has
scorched or the kneading
blade fixes and it doesn’t
come off.
l
The amount of the fruit was a too little, or the amount of sugar is too much.
Place the bread pan in the sink and half fill the bread pan with warm water. Leave the
bread pan to soak until the cooked on mixture or kneading blade loosens. After scorching is
relieved, wash it with a soft sponge etc. Please be aware of the hot water.
The jam has boiled over.
l
Too much fruit or sugar has been used.
Only use the amounts of fruit and sugar specified in the recipes on P. 48.
Jam is too runny and not
firmly set.
l
The fruit was under or over ripe.
l
Sugar was decreased too much.
l
Cooking time was insufficient.
l
Fruit with a low pectin content was used.
Use the runny jam as a sauce for desserts.
Leave the jam to cool completely. The jam will continue to set as it cools.
Troubleshooting
Before calling for service, please check through this section.
SD-2511_UK.indd 54 2015/01/09 15:29:38
55
Troubleshooting
Problem Cause Action
Can frozen fruits be used?
l
It is possible to use them.
What kinds of sugar can we
use on jam?
l
White caster and granulated can be used.
Do not use brown sugar, diet sugar, and low calorie sugar or artificial sweetener.
When making jam, can we use
fruits are pickled in alcohol?
l
Do not use them. The quality is not satisfactory.
The fruit has collapsed when
making fruit in syrup.
l
The cooking time was too long. The fruit may have been over ripe.
Extra ingredients are not
mixed properly in Rustic
Artisan.
l
Did you add extra ingredients to the raisin nut dispenser before the beep?
Extra ingredients must be added to the raisin nut before ‘ ’ is flashing in the display.
Extra ingredients does not fall
into the bread pan from the
raisin nut dispenser.
l
Is the surface of the extra ingredients higher than the edge of the raisin nut dispenser?
Put the extra ingredients so that its surface is lower than the edge of the raisin nut dispenser.
(P. 14)
The capacity of the raisin nut dispenser is 150 g, however depending on the size and the
type of ingredients, they may overflow.
appears on the display.
l
There has been a power failure for approx. 10 minutes (the plug has been accidentally pulled
out, or the breaker has been activated), or there is another problem with the power supply.
The operation will not be affected if the problem with the power supply is only momentary.
The Bread Maker will operate again if its power is restored within 10 minutes, but the end
result may be affected.
1 appears on the display.
l
There has been a power failure for a certain amount of time (differs depending on the
circumstances-e.g. mains power failure, unplugging, malfunctioning fuse or breaker).
Remove the ingredients and start again using new.
H01–H02 appears on the
display.
l
The display indicates a problem with the Bread Maker.
Consult the place of purchase or a Panasonic service centre: 0844 8443899
U50 appears on the display.
l
Theunitishot(above40˚C/105˚F).
Allowtheunittocooldowntobelow40˚C/105˚Fbeforeusingitagain(U50willdisappear).
SD-2511_UK.indd 55 2015/01/09 15:29:38
Panasonic Test and Development Kitchen
Panasonic Consumer Electronics U.K.
A Division of Panasonic U.K. Ltd
Willoughby Road, Bracknell, Berks, RG12 8FP
For COOKERY ADVICE call : 01344862108
Open Monday to Wednesday 9 am - 12 pm
CUSTOMER CARE CENTRE call : 08448443899
Open Monday to Friday 9 am - 5 pm
Representative in EU :
Panasonic Marketing Europe GmbH
Panasonic Testing Centre
Winsbergring 15, 22525 Hamburg, Germany
Panasonic Taiwan Co., Ltd.
Web Site: http://www.panasonic.co.uk/
© Panasonic Taiwan Co., Ltd. 2015
Specification
Power supply 230–240 V 50 Hz
Power consumed 505–550 W
Capacity
(Strong flour for a loaf) max. 600 g min. 400 g
(Strong flour for a dough) max. 600 g min. 250 g
(Yeast) max. 8 g min. 1.4 g
Capacity of raisin nut dispenser max. 150 g dried fruit/nuts
Timer Digital timer (up to 13 hours)
Dimensions (H W D) approx. 38.2
25.6
38.9 cm
Weight approx. 7.0 kg
Accessories 2 sourdough cups, measuring spoon, sourdough starter spoon
This symbol on the product indicates “hot surface and should not be touched without
caution”.
Disposal of Old Equipment
Only for European Union and countries with recycling systems
This symbol on the products, packaging, and/or accompanying documents means that used electrical and electronic products
must not be mixed with general household waste.
For proper treatment, recovery and recycling of old products, please take them to applicable collection points in accordance
with your national legislation.
By disposing of them correctly, you will help to save valuable resources and prevent any potential negative effects on human
health and the environment.
For more information about collection and recycling, please contact your local municipality.
Penalties may be applicable for incorrect disposal of this waste, in accordance with national legislation.
For business users in the European Union
If you wish to discard electrical and electronic equipment, please contact your dealer or supplier for further information.
Information on Disposal in other Countries outside the European Union
This symbol is only valid in the European Union.
If you wish to discard this product, please contact your local authorities or dealer and ask for the correct method of disposal.
DZ50E188
F0115D0
Printed in China
SD-2511_UK.indd 4 2015/01/09 15:29:16
