Instructions/Recipe Book: BM300 Series

Instructions/Recipe Book
BM300 series
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“QUICK START GUIDE”
GETTING STARTED WITH YOUR BREADMAKER
Before using your breadmaker for the first time read the instructions and recipe book supplied
carefully. To familiarise yourself with the breadmaker we suggest you try either of the following
recipes as your first bread loaf.
Recipe Large White Loaf Express White Loaf
Setting 1 12
Ingredients 1 kg medium crust (3hrs 10 mins) (59 mins)
Water 400ml (14 fl oz) 400ml (14 fl oz)
(warm 30-35°C)
Unbleached white bread flour 600g (1lb 5oz) 600g (1lb 5oz)
Skimmed milk powder 2tbsp 2tbsp
Salt 1 ⁄2tsp
1
1tsp
Sugar 4tsp 5tsp
Butter 25g (1oz) 25g (1oz)
Easy blend dried yeast 1 ⁄2tsp
1
4tsp
Note The water must be lukewarm (30-
35°C) or the bread will not rise.
Measure with either a thermometer
or mix 90ml boiling water with
310ml cold water.
HINTS & TIPS FOR SUCCESSFUL LOAVES

1. Always follow the recipes supplied and ensure that all the ingredients are measured and weighed
accurately. Always use level spoon measurements and for 1⁄2 measures fill up to the line on the
spoon supplied. The measuring cup supplied should only be used to measure liquid ingredients.
Inaccurate measures will produce poor results.
2. Always use fresh ingredients and check the date codes have not expired especially on the yeast
and flour. Once a sachet of yeast is opened it must be used within 48 hours. Opened sachets can
be resealed and stored in the freezer until required.
3. The amount of water required may vary slightly depending on the type and brand of flour used
and minor adjustments may be needed when a particular brand is first used. If the bread does
not rise enough and is dense in texture, try increasing the water next time by 15ml (3tsp). Note:
The EXPRESS setting will produce a slightly smaller denser loaf than the other settings
due to the shorter proving cycle.
4. For best results and to retain a crusty texture remove the loaf from the breadmaker as soon as
the baking cycle ends. The crust will soften if left on the warming cycle.
5. The wholewheat programs & begin with a pre-heat period. During this time the kneader will
not operate.
FOR ADDITIONAL INFORMATION REFER TO THE
TROUBLESHOOTING GUIDE AT
THE BACK OF YOUR INSTRUCTION/RECIPE BOOK.

“QUICK START GUIDE”
STEP COMMENTS
1 Remove the bread pan by holding the handle and

turning the pan to the back of the bread machine.
Then fit the kneader.
2 Add the ingredients to the pan in the order shown in

the recipes (see page 23 to 56). Ensure that all the
ingredients are weighed accurately as incorrect
measures will produce poor results.
3 Insert the bread pan into the oven chamber by

positioning the bread pan at an angle towards the
back of the machine. Then lock the pan by turning it
towards the front. Lower the handle and close the
lid.
4 Plug in and switch on (ON/OFF switch situated at the

back of the breadmaker). Press the MENU pad until
the required program is selected (see pages 6 & 7).
The breadmaker will default to 1Kg and Medium Crust
colour. Example – setting selected.
5 L
Select the loaf size and crust colour required by
pressing the SIZE pad followed by the
M CRUST pad.
The corresponding indicator light will lit up when the
D required size and crust colour are selected.
6 Press Start.
The indicator light above the relevant symbol will
light up to show what stage of the cycle the
Pre-heat Knead Rise Bake Keep breadmaker has reached.
warm
7 At the end of the baking cycle, switch off and

unplug the bread machine.
Remove the bread pan by holding the handle and
turning the pan to the back of the bread machine.
Always use oven gloves as the pan handle will be
hot. Then turn out onto a wire rack to cool.
Clean the bread pan and kneader immediately after use. Soak the kneader in the pan
for 10 minutes before removing.

Contents
Introduction 1
Important Safeguards 2
Your Kenwood Breadmaker 3
How to Use Your Breadmaker 4
ON/OFF switch 4
The Control Panel 5-10
The menu pad 6-7
Crust colour and loaf size 7
Program status bar 8
Extended rise 9
Extended bake 9
Bake only 9
Delay timer 10
Breakdown of Bread/Dough cycle times 11 – 12
Power interruption protection 13

Care & Cleaning 13
Ingredients 14 – 17
Adapting your own recipes 18
Removing, slicing and storing bread 19
General Hints & Tips 20 – 21
Recipes 22 – 56
Basic white 23 – 27
Brown 28
White rapid/packet mixes 29 – 30
Wholemeal 31 – 32
Wholemeal rapid/granary 33 – 34
Gluten free 35 – 38
Sweet 39 – 41
French 42
Cakes/Quick Bread 43 – 46
Jam 47 – 48
Dough cycle 49 – 53
Express cycle 54 – 56
Troubleshooting Guide 57 – 59
Service & Customer Care 60

Introduction
Bread plays an important role in our diet, providing essential vitamins, minerals and
protein. Whole wheat breads made with wholemeal flour and multi-grain loaves are also a
good source of fibre. Your bread maker will help you transform a few ingredients into a
tasty golden loaf of bread, taking away all the hard work of mixing and kneading as well
as lots of washing up.
If like most people you want to get straight into make your first loaf of bread with your
new machine, then try the recipes in the quick start guide at the front of the book.
Get to know your machine, and do not be disappointed if your first attempts look a little
less than perfect, they are still sure to taste wonderful. After you have made a few loaves
following the recipes in this booklet you may wish to experiment for yourself to find out
how to achieve even better results.
Here you will find information on the basic ingredients which will help you understand the
importance of them for successful bread making. There are hints and tips to help ensure
the best results, plus how to adapt your own recipes for use in the bread machine.
1
OPERATING INSTRUCTIONS
For your safety and that of those around you, please take special care to
read the Important Safeguards listed here:
IMPORTANT SAFEGUARDS
1 Read all the instructions.
2 DO NOT touch hot surfaces. Accessible surfaces are liable to get hot during
use. Always use oven gloves to remove the hot bread pan.
3 To prevent spillages inside the oven chamber, always remove the bread pan
from the machine before adding the ingredients. Ingredients that splash onto
the heating element can burn and cause smoke.
4 Only use your Bread Maker for it’s intended domestic use.
5 DO NOT use this appliance if there is any visible sign of damage to the supply
cord or if it has been accidentally dropped.
6 DO NOT immerse this appliance, the supply cord or the plug in water or any other liquid.
7 ALWAYS unplug this appliance when not in use, before fitting or removing
parts or before cleaning.
8 DO NOT let the electrical supply cord hang over the edge of a work surface or
allow it to touch hot surfaces such as a gas or electric hob.
9 Close supervision is necessary when the appliance is being used by or near
children or infirm persons.
10 DO NOT place your hand inside the oven chamber after the bread pan has
been removed as it will be very hot.
11 DO NOT touch moving parts within the Bread Maker.
12 DO NOT exceed the maximum capacities stated as this could result in over-
loading the Bread Maker.
13 DO NOT place the Bread Maker in direct sun light, near hot appliances or in a
draught. All these things can affect the internal temperature of the oven, which
could spoil the results.
14 In the unfortunate event of a power cut occurring after the ingredients have
been partly processed, you will have to start again.
15 DO NOT use this appliance outdoors.
16 DO NOT operate the Bread Maker when it is empty as this could cause it serious damage.
17 DO NOT use the oven chamber for any type of storage.
18 DO NOT cover the steam vents in the lid and ensure there is adequate
ventilation around the bread maker during operation.
19 Clean the oven and pan thoroughly after use but only after they have cooled.
20 DO NOT let children play with this machine.
21 DO NOT leave the breadmaker unattended when the extended bake feature is used.
2
YOUR KENWOOD BREADMAKER
1. removable lid
2 2. lid handle
3. viewing window
3 4. control panel
5. on/off switch
6. cord wrap
4 7. heating element
8. bread pan handle
9. kneader
10. drive shaft
11. drive coupling
12. measuring cup
1 13. dual measuring
spoon – 1tsp & 1tbsp
Oven Inside – Top View
ON/OFF switch - back of breadmaker
Bread Pan
8
5
10
Cord Wrap – Underneath
11
6 tsp
12 13
tbsp
3
HOW TO USE YOUR BREAD MAKER
Before plugging in:

● Make sure your electricity supply is the same as the one shown on the underside
of your Bread Maker.
● IMPORTANT: UK only – The wires in the cord are coloured as follows:
Green & Yellow = Earth • Blue = Neutral • Brown = Live
● This machine complies with European Economic Community Directive 89/336/EEC
Before using your bread maker for the first time:

● Remove all packaging and any labels including the protective film over the control
panel.
● Wash all parts (see cleaning).
ON/OFF switch
Your BM300 breadmaker is fitted with an ON/OFF switch and will not
operate until the ‘ON’ switch is pressed.
● Plug in and switch on - ‘000’ will flash in the display window.
● Always switch off and unplug your breadmaker after use.
How to measure ingredients:

It is extremely important to use the exact measure of ingredients for best results.
Do not mix metric and imperial measurements. Use one only.
● ALWAYS measure liquid ingredients in the see-through measuring cup with graduated
markings provided. Liquid should just reach marking on cup at eye level,
not above or below.
● ALWAYS use liquids at room temperature, 20ºC / 68ºF, unless making bread using the
rapid 1 hour cycle. Follow the instructions given in the recipe section.
● ALWAYS use the measuring spoon provided to measure smaller quantities of dry and
liquid ingredients. For 1 tsp or 1 tbsp, fill to the top and level off the spoon. For 1⁄2
measures fill up to the line.
4
THE CONTROL PANEL

1. Display window 6. Start/stop pad

2. Loaf size indicator lights 7. Delay Timer
3. Menu pad 8. Crust Colour (Light, medium or dark)
4. Loaf size (1Kg, 750g) pad pad
5. Crust colour Indicator lights 9. Program status bar
5
THE CONTROL PANEL
The control panel includes the following features and functions: -
Display Window
The program setting number and cycle times are displayed in the panel.
The Menu Pad

The MENU pad lets you choose from a number of different bread settings as well as a
dough, bake only and jam setting. With each press of the MENU pad, the number in the
display panel will advance to the next setting in the menu from to .
When you first plug in and switch the breadmaker on a single beep will sound and ‘000’
will flash until a setting is selected. Press the MENU pad to select the setting you require.
The bread maker will default to the 1Kg size and medium crust colour.
basic white french

rapid white/packet mixes cake
wholewheat jam
wholewheat rapid bake only
gluten free dough
sweet express
The Basic White setting can be used for almost any bread recipe using white
bread flour as the main flour. Brown flour can also be used on this setting. Press the
MENU pad once to select setting
The White rapid setting can be used to reduce the white cycle by approximately 1
hour. Packet mixes can also be used on this setting. Press the MENU pad twice to
select setting .
The Wholewheat setting should be used for bread recipes using wholewheat or
wholemeal bread flour as the main flour. Press the MENU pad 3 times to select
setting .
The Wholewheat rapid setting should be used for granary flour and for a quicker
wholewheat loaf. Not suitable for 100% wholemeal loaves. Press the MENU pad 4
times to select setting .
The Gluten free setting should be used for gluten free flours and gluten free bread
mixes. Press the MENU pad 5 times to select setting .
The Sweet setting bakes bread at a lower temperature to minimise over-browning of
doughs that contain more sugar. Press the MENU pad 6 times to select setting .
The French setting provides a crisper crust and best suited to loaves low in fat and
sugar. Press the MENU pad 7 times to select setting .
6
The Cake/Quick bread setting is unique as it makes non-yeast batter breads such as
gingerbread. Quick breads do not require any rising times. The ingredients are simply
mixed and the bread is baked. Press the MENU pad 8 times to select setting .
The jam setting automatically cooks jam in the bread pan. Press the MENU pad 9
times to select setting .
The Bake only setting allows you to bake for 80minutes. It can also be used to
rewarm or crisp loaves already baked and cooled. Press the MENU pad 10 times to
select setting .
The Dough setting is used when you wish to make dough for hand shaping and
baking in your own oven. Press the MENU pad 11 times to select setting .
The Express cycle can be used to make a loaf of hot, fresh bread in just 1 hour.
For best results extra easy blend yeast and less salt must be used. Press the
MENU pad 12 times to select setting .
Loaf Size Pad

After the required setting has been selected from the MENU, press the SIZE pad to select
the desired loaf size 500g/750g or 1Kg. The relevant indicator light will light up against
the size selected. The loaf size automatically defaults to 1Kg. 500g loaves should be
made using the 750g setting. The loaf size option is not available on setting , , ,
to as not required for those settings.
Crust Colour Pad

After the required setting and loaf size have been selected, press the CRUST pad to
select the desired crust colour - Light, Medium or Dark.
The relevant indicator light will light up against the crust colour selected.
Light Medium Dark
The crust colour automatically defaults to medium. The Crust colour option is not
available on setting , , , to as not required for those settings.
Start/Stop Pad
Press the START pad to start the selected program setting or to begin the countdown for
the delay timer. To stop the program or cancel the delay timer, press and hold the
START/STOP pad for 2-3 seconds until you hear a beep. Unplug the breadmaker after
use.
7
Program Status Bar
The indicator lights above the relevant symbol will light up to show what stage of the
cycle the breadmaker has reached.
Pre-heat Knead Rise Bake Keep warm
Pre – heat
The pre-heat feature only operates at the start of the Wholewheat & and jam
settings. During the pre-heat stage the ingredients is warmed for 15minutes on the Jam,
5minutes on the wholemeal rapid and 30minutes on the wholemeal settings before the
first kneading stage begins. There is no kneader action during this period.
Knead
The dough is either in the 1st or 2nd knead stage or being knocked back between the
rising cycles. During the last 10minutes of the 2nd knead cycle on settings – &
an alert will sound to tell you to add any additional ingredients manually.
Rise
The dough is in either the 1st, 2nd or 3rd rising cycle.
During the last 5minutes of the 3rd rising cycle on setting , , , – and the
time can be extended by up to 20minutes (see page 9).
Bake
The loaf is in the final baking cycle.
During the last 5minutes of the baking cycle on setting – , and the time can be
extended by up to 20minutes (see page 9). For crisper loaves remove the bread
immediately after the baking cycle is complete.
Keep Warm
When using programs – , , , & the breadmaker will automatically go into
the Keep Warm mode at the end of the baking cycle. It will stay on the keep warm mode
for up to 1 hour or until the machine is turned off, which ever is soonest.
Please note: the heating element will switch on and off and will glow intermittently
during the keep warm cycle.
8
Extending the Rising Cycle
The final rising cycle can be manually extended by up to 20minutes if desired. The
extended rise is available on setting , , , – and .
The machine will beep 8 times when it reaches the last 5minutes during the final rising
cycle. To increase the rising time press the LOAF pad once during the beeps and the
time will be extended by 10minutes. When the additional 10mins has elapsed the rising
cycle can be reset once more for another 10minutes by pressing the LOAF pad.
The rising time can only be increased twice to a maximum time of 20minutes.
Note: If the START/STOP pad is pressed the program will be cancelled.
Extended Bake
The extended bake feature allows you to lengthen the baking by 20minutes to bake the
loaf a bit longer to get it just how you want it. Extended bake is available on settings
to , and and can only be selected during the last 5minutes of the baking cycle on
these programs.
The machine will beep 8 times when it reaches the last 5minutes of the baking cycle. To
increase the baking time press the CRUST pad once during the beeps and the time
will be extended by 10minutes. When the additional 10mins has elapsed the baking time
can be reset once more for another 10minutes by pressing the CRUST pad.
The baking time can only be increased twice to a maximum of 20 minutes.
Note: If the START/STOP button is pressed the program will be cancelled.
Bake only (80 minutes)

The bake only program can be selected on its own and can be used : -
a) In conjunction with the dough only cycle.

b) To rewarm or crisp loaves already baked and cooled.
The breadmaker must not be left unattended when using the Bake only program for
rewarming loaves. Manually stop the program when the desired crust colour has
been achieved. Switch off and unplug after use.
9
Delay Timer
The Delay timer allows you to delay the bread making process up to 15 hours. The
delayed start is not recommended for use with the dough, jam, gluten-free or express
settings.
IMPORTANT: When using this delayed start function you must not use perishable
ingredients – things that ‘go off’ easily at room temperature or above, such as milk, egg,
cheese and yoghurt etc.
To use the DELAY TIMER simply place the ingredients in the bread pan and lock the pan
into the bread maker. Then:
● Press the MENU pad to choose the required setting.

● Select the crust colour and size required.
● Then set the delay timer.
● Press the timer pad and the cycle time for the selected setting will be shown. Keep
pressing the timer pad until the total time required is displayed. The timer pad when
pressed, moves in 10 minute increments. You do not need to work out the difference
between the setting time selected and the total hours required as the bread maker will
automatically include the setting cycle time when the timer pad is first pressed.
Example: Finished loaf required at 7am. If the breadmaker is set up with the required
recipe ingredients at 10pm the evening before, total time to be set on the delayed timer is
9 hours.
● Press the MENU pad to choose your setting e.g.
and use the timer pad to scroll the time in 10 =
minute increments to display ‘9:00’. If you go past
‘9:00’, simply press the timer pad until you return to
‘9:00’. =
● Press the start pad and the display colon (:) and the
pre-heat indicator light will flash. The timer will start
to count down. =
● If you make a mistake or wish to change the time
set, press the START/STOP pad until it bleeps and
000 is displayed. You can then reset the time.
10
Breakdown of Bread/Dough Cycles
So you know exactly what is going on inside the Bread Maker during the process time, the following chart breaks down the
time in minutes and seconds that each cycle requires. These times are approximate and should be used as a guide only. The
total process time is also given in hours and minutes, depending on the selection made.
MENU Size Crust Total Preheat Knead Knead Rise Knead Rise Knead Rise Bake Keep
Time * 1 2** 1 3 2 4 3*** *** Warm
750g Light 2:55 - 3 22 37 15 secs 28 3 secs 25 60 60
Basic White Medium 3:05 - 3 22 37 15secs 28 3secs 25 70 60

Dark 3:15 - 3 22 37 15secs 28 3secs 25 80 60
1Kg Light 3:00 - 3 22 37 15secs 28 3secs 25 65 60
Medium 3:10 - 3 22 37 15secs 28 3secs 25 75 60
Dark 3:20 - 3 22 37 15secs 28 3secs 25 85 60
750g - 2:13 - 3 20 - - 12 2secs 35 63 60
White Rapid/ 1Kg - 2:15 - 3 20 - - 12 2secs 35 65 60
11
Packet Mixes

Wholewheat 750g Light 4:00 30 3 22 60 20secs 60 - - 65 60
Medium 4:10 30 3 22 60 20secs 60 - - 75 60
Dark 4:20 30 3 22 60 20secs 60 - - 85 60
1Kg Light 4:05 30 3 22 60 20secs 60 - - 70 60
Medium 4:15 30 3 22 60 20secs 60 - - 80 60
Dark 4:25 30 3 22 60 20secs 60 - - 90 60
750g - 2:45 5 3 20 - - 22 3secs 40 75 60
Wholewheat 1Kg - 2:48 5 3 20 - - 22 3secs 40 78 60
Rapid
- - 2:40 - 3 15 62 - - - - 80 -
Gluten Free
MENU Size Crust Total Preheat Knead Knead Rise Knead Rise Knead Rise Bake Keep
Time * 1 2** 1 3 2 4 3*** *** Warm
750g Light 3:10 - 3 22 43 15secs 27 3secs 40 55 60
Sweet Medium 3:20 - 3 22 43 15secs 27 3secs 40 65 60
Dark 3:30 - 3 22 43 15secs 27 3secs 40 75 60
1Kg Light 3:25 - 3 22 43 15secs 27 3secs 40 70 60
Medium 3:35 - 3 22 43 15secs 27 3secs 40 80 60
Dark 3:45 - 3 22 43 15secs 27 3secs 40 90 60
750g - 3:45 - 3 22 42 15secs 28 3secs 50 80 60

French 1Kg - 3:50 - 3 22 42 15secs 28 3secs 50 85 60
Cake - - 1:30 - 3 17 - - - - - 70 -
Jam - - 1:20 15 - - - - - - - 65 -
- - 1:20 - - - - - - - - 80 60
Bake Only
- - 1:20 - 3 15 62 - - - - - -
12
Dough
- - 0:59 - 1 8 - - - - 20 30 60
Express
* During the pre-heat stage the ingredients are warmed before the first kneading stage begins. There is no kneader action during this period.
** An alert will sound 8minutes before the end of the kneading cycle on settings - and to add ingredients if the recipe recommends
doing so.
*** An alert will sound 5minutes before the end of the rising cycle on settings , , , – and and during the baking cycle on
settings - , & to allow the time to be extended.
Note: When using programs - , , , , the Bread Maker will automatically go into the Keep warm mode at the end of the baking
cycle. It will stay on the keep warm mode for up to one hour or until the machine is turned off, which ever is soonest.
Note: total time does not include Keep Warm
Power Interruption Protection
Your breadmaker has a 5 – 8secs power interruption protection in case the unit is
accidentally unplugged during operation. The unit will continue the program if plugged
back in straight away.
CARE & CLEANING
IMPORTANT: unplug the Bread Maker and allow to cool before cleaning.
● DO NOT immerse either the Bread Maker body or the outside base of the
bread pan in water.
● DO NOT use a dishwasher to clean the lid or bread pan. Dishwashing can damage
the non-stick properties of the bread pan allowing bread to stick during baking.
● DO NOT use abrasive scouring pads or metal implements.
● Clean the bread pan and the kneader immediately after each use by partially filling
the pan with warm soapy water. Leave to soak for 5 to 10 minutes. To remove the
kneader, turn clockwise and lift off. Finish cleaning with a soft cloth, rinse and dry.
If the kneader cannot be removed after 10 minutes, hold the shaft from underneath the
pan and twist back and forth until the kneader is released.
● Use a soft damp cloth to clean the outside and inside surfaces of the Bread Maker if
necessary.
● The lid can be lifted off for cleaning
Removal of Kneader
13
Ingredients
The major ingredient in bread making is flour, so selecting the right one is the key to a
successful loaf.
Wheat Flours
Wheat flours make the best loaves. Wheat consists of an outer husk, often referred to as
bran, and an inner kernel, which contains the wheat germ and endosperm. It is the
protein within the endosperm which, when mixed with water, forms gluten. Gluten
stretches like elastic and the gases given off by the yeast during fermentation are
trapped, making the dough rise.
White Flours
These flours have the outer bran and wheat germ removed, leaving the endosperm which
is milled into a white flour. It is essential to use strong white flour or white bread flour,
because this has a higher protein level, necessary for gluten development. Do not use
plain white flour or self-raising flour for making yeast risen breads in your bread maker, as
inferior loaves will be produced. There are several brands of white bread flour available,
use a good quality one, preferably unbleached, for the best results. A small amount of
fine French plain flour is often added to French bread recipes to achieve the texture
associated with this style of bread. See the recipe on page 42.
Wholemeal Flours
Wholemeal flours include the bran and wheat germ, which gives the flour a nutty flavour
and produces a coarser textured bread. Again strong wholemeal or wholemeal bread
flour must be used. Loaves made with 100% wholemeal flour will be more dense than
white loaves. The bran present in the flour inhibits the release of gluten, so wholemeal
doughs rise more slowly. Use the special wholewheat programs to allow time for the
bread to rise. For a lighter loaf, replace part of the wholemeal flour with white bread flour.
You can make a quick wholemeal loaf using the rapid whole wheat setting .
Strong Brown Flour

This can be used in combination with white flour, or on its own. It contains about 80-90%
of the wheat kernel and so it produces a lighter loaf, which is still full of flavour. Try using
this flour on the basic white cycle, replacing 50% of the strong white flour with strong
brown flour. You may need to add a little extra liquid.
14
Ingredients
Granary Bread Flour
A combination of white, wholemeal and rye flours mixed with malted whole wheat grains,
which adds both texture and flavour. Use on its own or in combination with strong white
flour.
Non-wheat Flours
Other flours such as rye can be used with white and wholemeal bread flours to make
traditional breads like pumpernickel or rye bread. Adding even a small amount adds a
distinctive tang. Do not use on its own, as it will produce a sticky dough, which will
produce a dense heavy loaf. Other grains such as millet, barley, buckwheat, cornmeal
and oatmeal are low in protein and therefore do not develop sufficient gluten to produce
a traditional loaf.
These flours can be used successfully in small quantities. Try replacing 10-20% of white
bread flour with any of these alternatives.
Salt
A small quantity of salt is essential in bread making for dough development and flavour.
Use fine table salt or sea salt, not coarsely ground salt which is best kept for sprinkling
on top of hand-shaped rolls, to give a crunchy texture. Low-salt substitutes are best
avoided as most do not contain sodium.
● Salt strengthens the gluten structure and makes the dough more elastic.
● Salt inhibits yeast growth to prevent over-rising and stops the dough collapsing.
● Too much salt will prevent the dough rising sufficiently.
Sweeteners
Use white or brown sugars, honey, malt extract, golden syrup, maple syrup, molasses or
treacle.
● Sugar and liquid sweeteners contribute to the colour of bread, helping to add a
golden finish to the crust.
● Sugar attracts moisture, so improving the keeping qualities.
● Sugar provides food for the yeast, although not essential, as modern types of dried
yeast are able to feed on the natural sugars and starches found in the flour, it will
make the dough more active.
● Sweet breads have a moderate level of sugar with the fruit, glaze or icing adding extra
sweetness. Use the sweet bread cycle for these breads.
● If substituting a liquid sweetener for sugar then the total liquid content of the recipe
will need to be reduced slightly.
15
Ingredients
Fats and Oils
A small amount of fat or oil is often added to bread to give a softer crumb. It also helps
to extend the freshness of the loaf. Use butter, margarine or even lard in small quantities
up to 25 g (1 oz) or 22ml (11⁄2 tbsp.) vegetable oil. Where a recipe uses larger amounts so
the flavour is more noticeable, butter will provide the best result.
● Olive oil or sunflower oil can be used instead of butter, adjust the liquid content for
amounts over 15ml (3 tsp) accordingly. Sunflower oil is a good alternative if you are
concerned about the cholesterol level.
● Do not use low fat spreads as they contain up to 40% water so do not have the same
properties as butter.
Liquid
Some form of liquid is essential; usually water or milk is used. Water produces a crisper
crust than milk. Water is often combined with skimmed milk powder. This is essential if
using the time delay as fresh milk will deteriorate. For most programs water straight from
the tap is fine, however on the rapid one-hour cycle it needs to be lukewarm.
● On very cold days measure the water and leave to stand at room temperature for 30
minutes before use. If using milk straight from the fridge do likewise.
● Buttermilk, yoghurt, soured cream and soft cheeses such as ricotta, cottage and
fromage frais can all be used as part of the liquid content to produce a more moist,
tender crumb. Buttermilk adds a pleasant, slightly sour note, not unlike that found in
country style breads and sour doughs.
● Eggs may be added to enrich the dough, improve the colour of the bread and help to
add structure and stability to the gluten during rising. If using eggs reduce the liquid
content accordingly. Place the egg in a measuring cup and top up with liquid to the
correct level for the recipe.
16
Ingredients
Yeast
Yeast is available both fresh and dried. All the recipes in this book have been tested
using easy blend, fast action dried yeast which does not require dissolving in water first.
It is placed in a well in the flour where it is kept dry and separate from the liquid until
mixing commences.
● For best results use dried yeast. The use of fresh yeast is not recommended as tends
to give more variable results than dried yeast. Do not use fresh yeast with the delay
timer.
If you wish to use fresh yeast note the following:
6g fresh yeast = 1tsp dried yeast
Mix the fresh yeast with 1tsp sugar and 2tbsp of the water (warm). Leave for 5
minutes until frothy.
Then add to the rest of the ingredients in the pan.
To get the best results the yeast quantity may need to be adjusted.
● Use the amounts stated in the recipes; too much could cause the bread to over-rise
and spill over the top of the bread pan.
● Once a sachet of yeast is opened, it should be used within 48 hours, unless stated
otherwise by the manufacturer. Re-seal after use. Resealed opened sachets can be
stored in the freezer until required.
● Use dried yeast before its use by date, as the potency gradually deteriorates with
time.
● You may find dried yeast, which has been manufactured especially for use in bread
machines. This will also produce good results, though you may need to adjust the
quantities recommended.
17
Adapting your own Recipes
After you have baked some of the recipes, which follow in this booklet, you may wish to
adapt a few of your own favourites, which previously have been mixed and kneaded by
hand. Start by selecting one of the recipes in this booklet, which is similar to your recipe,
and use it as a guide.
Read through the following guidelines to help you, and be prepared to make adjustments
as you go along.
● Make sure you use the correct quantities for the bread maker. Do not exceed the
recommended maximum. If necessary, reduce the recipe to match the flour and liquid
quantities in the breadmaker recipes.
● Always add the liquid to the bread pan first. Separate the yeast from the liquid by
adding after the flour.
● Replace fresh yeast with easy blend dried yeast. Note: 6g fresh yeast = 1tsp (5ml)
dried yeast.
● Use skimmed milk powder and water instead of fresh milk, if using the timer delay
setting.
● If your conventional recipe uses egg, add the egg as part of the total liquid
measurement.
● Keep the yeast separate from the other ingredients in the pan until mixing
commences.
● Check the consistency of the dough during the first few minutes of mixing. Bread
machines require a slightly softer dough, so you may need to add extra liquid. The
dough should be wet enough to gradually relax back.
18
Removing, Slicing and Storing Bread
● For best results, once your loaf is baked, remove it from the machine and turn out of
the bread pan immediately, although your bread maker will keep it warm for up to 1
hour if you are not around.
● Remove the bread pan from the machine using oven gloves, even if it is during the
keep warm cycle. Turn the pan upside-down and shake several times to release the
cooked bread. If the bread is difficult to remove, try gently knocking the corner of the
bread pan on a wooden board, or rotate the base of the shaft underneath the bread
pan.
● The kneader should remain inside the bread pan when the bread is released, however
occasionally it may remain inside the loaf of bread. If so, remove it before slicing the
bread, using a heat resistant plastic utensil to prise it out. Do not use a metal
implement as this may scratch the non-stick coating on the kneader.
● Leave the bread to cool for at least 30 minutes on a wire rack, to allow the steam to
escape. The bread will be difficult to slice if cut hot.
Storing
Home-made bread does not contain any preservatives so should be eaten within 2-3
days of baking. If not eating immediately, wrap in foil or place in a plastic bag and seal.
● Crispy French-style bread will soften on storage, so is best left uncovered until sliced.
● If you wish to keep your bread for a few days, store in the freezer. Slice the bread
before freezing, for easy removal of the amount required.
19
General Hints and Tips
The results of your bread making are dependent on a number of different factors, such as
the quality of ingredients, careful measuring, temperature and humidity. To help ensure
successful results, there are a few hints and tips worth noting.
The bread machine is not a sealed unit and will be affected by temperature. If it is a very
hot day or the machine is used in a hot kitchen, then the bread is likely to rise more, than
if it is cold. The optimum room temperature is between 20°C /68°F and 24°C/75°F.
● On very cold days let the water from the tap stand at room temperature for 30
minutes before use. Likewise with ingredients from the fridge.
● Use all ingredients at room temperature unless stated otherwise in the recipe eg. for
the rapid 1 hour cycle you will need to warm the liquid.
● Add ingredients to the bread pan in the order suggested in the recipe. Keep the yeast
dry and separate from any other liquids added to the pan, until mixing commences.
● Accurate measuring is probably the most crucial factor for a successful loaf. Most
problems are due to inaccurate measuring or omitting an ingredient. Follow either
metric or imperial measurements; they are not interchangeable. Use the measuring
cup and spoon provided.
● Always use fresh ingredients, within their use by date. Perishable ingredients such as
milk, cheese, vegetables and fresh fruits may deteriorate, especially in warm
conditions. These should only be used in breads, which are made immediately.
● Do not add too much fat as it forms a barrier between the yeast and flour, slowing
down the action of the yeast, which could result in a heavy compact loaf.
● Cut butter and other fats into small pieces before adding to the bread pan.
● Replace part of the water with fruit juices such as orange, apple or pineapple when
making fruit flavoured breads.
● Vegetable cooking juices can be added as part of the liquid. Water from cooking
potatoes contains starch, which is an additional source of food for the yeast, and
helps to produce a well-risen, softer, longer lasting loaf.
● Vegetables such as grated carrot, courgette or cooked mashed potato can be added
for flavour. You will need to reduce the liquid content of the recipe as these foods
contain water. Start with less water and check the dough as it begins to mix and
adjust if it is necessary.
20
General Hints and Tips
● Do not exceed the quantities given in recipes as you may damage your bread
machine.
● If the bread does not rise well try replacing the tap water with bottled water or boiled
and cooled water. If your tap water is heavily chlorinated and fluorinated it may affect
the bread rising. Hard water can also have this effect.
● It is worth checking the dough after about 5 minutes of continuous kneading. Keep a
flexible rubber spatula next to the machine, so you can scrape down the sides of the
pan if some of the ingredients stick to the corners. Do not place near the kneader, or
impede its movement. Also check the dough to see if it is the correct consistency. If
the dough is crumbly or the machine seems to be labouring, add a little extra water. If
the dough is sticking to the sides of the pan and doesn’t form a ball, add a little extra
flour.
● Do not open the lid during the proving or baking cycle as this may cause the bread to
collapse.
21
Recipes
22
Basic White (Program 1)
Medium Crust Colour
500g 3hrs 05mins
750g 3hrs 05mins
1Kg 3hrs 10mins
1 Remove the bread pan from the bread machine and fit the kneader.
2 Pour the water into the bread pan.
3 Add the rest of the ingredients in the order listed in the recipe except for the yeast.
4 Make a well in the centre of the flour, but not as far as the liquid, and add the yeast.
5 Position the bread pan at an angle towards the back of the machine, then lock the
pan by turning towards the front. Lower the handle.
6 Press the MENU pad once to select program BASIC white.
7 Select the loaf size and crust colour required. Then press start.
8 At the end of the baking cycle, switch off and unplug the bread machine. Remove the
bread pan by holding the handle and turning the pan towards the back of the
machine. Always use oven gloves. Then turn out onto a wire rack to cool.
Basic White Bread

Loaf Size 1Kg 750g 500g
Ingredients
Water 400ml (14 fl oz) 315ml (101⁄2 floz) 245ml (81⁄2 fl oz)
Unbleached white 600g (1lb 5oz) 450g (1lb) 350g (12 oz)
bread flour
Skimmed milk powder 2tbsp 5tsp 1tbsp
Salt 11⁄2tsp 11⁄2tsp 1tsp
Sugar 4tsp 1tbsp 2 tsp
Butter 25g (1oz) 25g (1oz) 15g (1⁄2oz)
Easy blend dried yeast 11⁄2tsp 11⁄2tsp 11⁄2tsp
tsp = 5ml teaspoon

tbsp = 15ml tablespoon
23
Egg Enriched White Bread

Ingredients
Egg 2 1 plus 1 egg yolk 1
Water See Point 1 See Point 1 See Point 1
Unbleached white 600g (1lb 5oz) 450g (1lb) 350g (12 oz)
bread flour
Sugar 1tbsp 1tbsp 2tsp
Easy blend dried yeast 11⁄2tsp 11⁄2tsp 1tsp
1 Put the egg/eggs into the measuring cup or jug and add sufficient water to give:-
Liquid up to 400ml (14 fl oz) 300ml (10 fl oz) 245ml (81⁄2fl oz)
2 Add the ingredients to the pan in the order listed in the above recipe.
Sun Dried Tomato Bread

Ingredients
Water 375ml (13 fl oz) 300ml (10fl oz) 230ml (8 floz)
Olive Oil or oil from bottled 11⁄2tbsp 1tbsp 2tsp
sun dried tomatoes
Unbleached white bread flour 525g (1lb 3 oz) 400g (14 oz) 300g (10 oz)
Wholemeal bread flour 75g (3 oz) 50g (2 oz) 50g (2 oz)
Finely grated parmesan 40g (11⁄2 oz) 25g (1 oz) 15g (1⁄2 oz)
cheese
Sugar 3tsp 2tsp 11⁄2tsp
Well drained sun-dried 40g (11⁄2 oz) 25g (1 oz) 25g (1 oz)
tomatoes
1 Add the water and oil into the bread pan.

2 Add the sun-dried tomatoes when the machine makes an audible sound after approx.
17minutes during the kneading cycle.
24
Chilli & Cheddar Cheese Bread

Ingredients
Sunflower oil 11⁄2tbsp 1tbsp 2tsp
Red chillies, de-seeded 3–4 2–3 1–2
& chopped
Water 270ml (9 fl oz) 215ml (71⁄2 fl oz) 165ml (51⁄2 fl oz)
Semi-skimmed milk 130ml (41⁄2 fl oz) 100ml (31⁄2 fl oz) 60ml (2 fl oz)
Unbleached white 540g (1lb 21⁄2 oz) 450g (1lb) 300g (10oz)
bread flour
Wholemeal bread flour 60g (21⁄2 oz) 50g (2oz) 50g (2oz)
Mature Cheddar 80g (3 oz) 65g (21⁄2 oz ) 50g (2oz)
cheese, grated
Salt 11⁄2tsp 11⁄2tsp 11⁄2tsp
Sugar 2 tsp 1tsp 1tsp
1 Place the oil and chillies in a small frying pan and sauté over a medium heat for 3 – 4
minutes, until softened. Set aside to cool. Add to the pan with the liquids.
2 Add the ingredients to the pan in the order listed in the above recipe.
Variation
Reduce the quantities of chillies for a milder flavour with chopped spring onions if
preferred. Use hot chillies such as Scotch Bonnet for a fiery taste.
25
Multi–Seeded Bread
Ingredients
Water 400ml (14 fl oz) 300ml (10 fl oz) 245ml (81⁄2 floz)
Olive oil 3tbsp 2tbsp 1tbsp
Unbleached white 600g (1lb 5oz) 450g (1lb) 350g (12oz)
bread flour
Skimmed milk powder 4 tsp 1 tbsp 2tsp
Sugar 2tsp 2tsp 11⁄2tsp
Pumpkin seeds 3tsp 3tsp 2tsp
Sunflower seeds 3tsp 3tsp 2tsp
Poppy seeds 3tsp 2tsp 2tsp
Lightly toasted sesame seeds 3tsp 2tsp 2tsp
1 Add the ingredients to the pan in the order listed in the recipe above.
Light Rye & Mixed Herb Bread

Loaf Size 1Kg 750g
Ingredients
Buttermilk 145ml (5 fl oz) 115ml (4 fl oz)
Lemon juice 1 tbsp 2tsp
Clear honey 4tsp 3 tsp
Rye flour 150g ( 5oz) 115g (4 oz)
Unbleached white bread flour 450g (1lb ) 375g (13 oz)
Salt 11⁄2 tsp 11⁄2 tsp
Butter 25g (1 oz) 25g (1 oz)
Easy blend dried yeast 11⁄2 tsp 1tsp
Chopped fresh dill or thyme 1 tbsp 2 tsp
Chopped fresh parsley 4 tsp 3 tsp
Snipped fresh chives 4 tsp 3 tsp
1 Add the fresh herbs when the machine makes an audible sound after approx.
26
Fruit & Nut Bran Loaf

Loaf Size 1Kg 750g
Ingredients
Water 400ml (14 fl oz) 280ml (91⁄2 floz)
Clear honey 3 tbsp 2 tbsp
Unbleached white bread flour 600g (1lb 5oz) 450g (1lb)
Wheat Bran 25g (1 oz) 15g (1⁄2 oz)
Salt 11⁄2tsp 11⁄2tsp
Easy blend dried yeast 11⁄2tsp 11⁄2tsp
Dried berries and cherries chopped 60g (21⁄2 oz) 50g (2 oz)
Skinned hazelnuts, roasted and chopped 50g (2 oz) 40g (11⁄2 oz)
1 Add the berries, cherries and hazelnuts when the machine makes an audible sound
after approx. 17minutes during the kneading cycle.
Chocolate Bread
Ingredients
Egg 1 1 1
Water See Point 1 See Point 1 See Point 1
Semi- skimmed milk 140ml (5 floz) 100ml (31⁄2 floz) 80ml (3 floz)
Unbleached white bread flour 600g (1lb 5oz) 450g (1lb) 350g (12 oz)
Cocoa powder 4tsp 1tbsp 2tsp
Caster sugar 50g (2 oz) 40g (11⁄2 oz) 25g (1oz)
Butter 25g (1oz) 25g (1oz) 15g (1⁄2 oz)
Plain Continental style 100g (4 oz) 75g (3 oz) 50g (2 oz)
(70% cocoa) chocolate,
coarsely chopped or use
plain chocolate chips.
1 Put the egg/eggs into the measuring cup or jug and add sufficient water to give: -

Liquid up to 300ml (10 fl oz) 225ml (8 fl oz) 185ml (61⁄2fl oz)
2 Add the chocolate when the machine makes an audible sound after approx.
27
Brown Bread (Use Program 1)
Medium Crust Colour
500g 3hrs 05mins
750g 3hrs 05mins
1Kg 3hrs 10mins
6 Press the MENU pad once to select program BASIC white.
Brown Bread
Ingredients
Water 410ml (141⁄2 fl oz) 325ml (11 floz) 245ml (81⁄2 floz)
Brown bread flour 600g (1lb 5oz) 450g (1lb) 350g (12 oz)
Sugar 5tsp 1tbsp 2tsp
Butter 25g (1oz) 25g (1oz) 15g (1⁄2 oz)
Easy blend dried yeast 11⁄2tsp 11⁄2tsp 11⁄2tsp
tsp = 5ml teaspoon

28
White Rapid/Packet Mixes (Program 2)
750g 2hrs 13mins
1Kg 2hrs 15mins
6 Press the MENU pad twice to select program WHITE RAPID.
7 Select the loaf size required. Then press start.
Rapid White Bread

Ingredients
Water 400ml (14 fl oz) 315ml (101⁄2 floz) 245ml (81⁄2 fl oz)
Salt 1tsp 1tsp 1tsp
Sugar 4tsp 1tbsp 2 tsp
Easy blend dried yeast 2tsp 2tsp 11⁄2tsp
tsp = 5ml teaspoon

29
Packet Mixes
Ready prepared bread mixes can be mixed and baked in the bread maker. Check that
the total weight of the mix does not exceed the maximum amount your machine can
handle.
Setting can be used for most white and wholemeal packet mixes. If your wholemeal
loaf does not rise sufficiently try using the wholewheat rapid cycle next time.
Add the amount of water recommended by the manufacturer to the pan first, then add
the bread mix.
The timer delay is not recommend for these packet mixes as you cannot separate the
yeast from the liquid.
30
Wholewheat Cycle (Program 3)
Medium Crust Colour

750g 4 hrs 10mins
1Kg 4hrs 15mins
Note: The wholewheat programs begin with a 30minute pre-heat period. During this
time the kneader will not operate.
6 Press the MENU pad 3 times to select program WHOLEWHEAT.
100% Wholemeal Bread

Loaf Size 1Kg 750g
Ingredients
Water 420ml (15 fl oz) 360ml (121⁄2 floz)
Wholemeal bread flour 600g (1lb 5oz) 500g (1lb 2oz)
Salt 2tsp 11⁄2tsp
Sugar 2tbsp 5tsp
Easy blend dried yeast 1tsp 1tsp
tsp = 5ml teaspoon

31
Wholewheat Cycle (Program 3)
Wholemeal Bread
Loaf Size 1Kg 750g
Ingredients
Egg 2 1 plus 1 egg yolk
Water See Point 1 See Point 1
Lemon juice 1tbsp 1tbsp
Honey 2tbsp 2tbsp
Wholemeal bread flour 540g (1lb 31⁄2 oz) 450g (1lb)
Unbleached white bread flour 60g (21⁄2 oz) 50g (2 oz)
Salt 2tsp 2tsp
Easy blend dried yeast 11⁄2tsp 1tsp
1 Put the egg/eggs into the measuring cup and add sufficient water to give:-
Loaf Size 1Kg 750g

Liquid up to 380ml 310ml
2 Pour into the bread pan with the honey and lemon juice.
32
Wholewheat Rapid Cycle (Program 4)
750g 2hrs 45 mins

1Kg 2hrs 48mins
Note: The wholewheat programs begin with a 5 minute pre-heat period. During this
time the kneader will not operate.
6 Press the MENU pad 4 times to select program WHOLEWHEAT RAPID.
machine. Remove the bread pan using oven gloves, then turn out onto a wire rack to
cool.
Light Wholemeal
Ingredients
Water 380ml (13 floz) 310ml (101⁄2 floz) 250ml (9floz)
Lemon juice 1tbsp 1tbsp 2tsp
Wholemeal bread flour 500g (1lb 2oz) 425g (15 oz) 350g (12 oz)
Unbleached white bread flour 100g (4oz) 75g (3 oz) 50g (2oz)
Sugar 1 tbsp 2tsp 2tsp
Butter 25g (1 oz) 25g (1 oz) 15g (1⁄2 oz)
Easy blend dried yeast 2 tsp 11⁄2tsp 11⁄2tsp
33
Wholewheat Rapid Cycle (Program 4)
Granary Bread
Ingredients
Water 380ml (13 floz) 310ml (101⁄2 floz) 250ml (9floz)
Lemon juice 4tsp 1tbsp 2tsp
Granary bread flour 540g (1lb 3oz) 450g (1lb) 350g (12oz)
Unbleached white bread flour 60g (2oz) 50g (2 oz) 50g (2oz)
Salt 2tsp 2tsp 11⁄2tsp
Light brown soft sugar 2tsp 1tsp 1tsp
Butter 25g (1 oz) 25g (1 oz) 15g (1⁄2 oz)
Easy blend dried yeast 2tsp 11⁄2tsp 11⁄2tsp
34
Gluten Free (Program 5)
The following recipes using gluten free bread mixes and gluten free flours have been tried
and tested in the BM300 Breadmaker. Making gluten-free bread is different from baking
normal bread using wheat flour and the guidelines below should be noted and followed: -
● It is important to avoid cross-contamination with flours that contain gluten especially

if the gluten free bread is needed for health reasons. It may be worth purchasing a
second pan if you are making normal breads in the machine as well. Otherwise take
care that the pan, utensils and any other equipment used are cleaned thoroughly
between uses.
● For best results weigh all the ingredients including the water.
● The gluten free mixes will form a thick batter/cake mix instead of a ball of dough that
is produced during traditional baking. It is important to scrape down during the
kneading stage to ensure that all the ingredients are completely incorporated.
● Most gluten free mixes come with yeast that is gluten free. If using other brands of
yeast it is important to check with the manufacturer to ensure that it is gluten-free.
● Gluten free mixes such as Glutafin , Trufree and Juvela are available on prescription
from Chemists and are also stocked by some health food stores.
● In most mixes , Xanthan gum or Guar gum are included in the ingredients list. These
are both creamy powders that give strength to the structure and help the bread to rise
and set when baking. Guar gum is high in fibre and may have a laxative effect for
people with a sensitive digestive system.
● Remove the bread pan from the machine immediately after the baking cycle is
completed. Do not use the keep warm function. Leave the bread in the pan for
approx. 5 minutes before removing and placing it on a cooling rack.
● It is normal for gluten free bread to be heavy and slightly dense in texture and have a
paler crust colour compared to normal bread. The results may vary depending on the
packet mixes or gluten free flours used.
● The bread should be stored in a cool dry place and used within 2 days or sliced and
stored in the freezer.
● Do not use the delay timer when making gluten free bread as some of the ingredients
are perishable and may spoil.
35
Gluten-Free Bread Mix Recipes

2 Pour the water into the bread pan and then add the rest of the ingredients in the order
listed in each recipe.
3 Insert and lock the bread pan in the bread machine. Press the MENU pad 5 times to
select program GLUTEN FREE. Then press ‘Start’.
4 After 5 minutes mixing, scrape down with a plastic spatula to ensure all the
ingredients are incorporated.
5 At the end of the baking cycle, switch off and remove the bread pan using oven
gloves. Turn out onto a wire rack.
Basic White Bread - Mixes

Ingredients Glutafin Bread Juvela Gluten Trufree Bread
Mix Free Mix Mix *
Water 400ml 400ml 400ml
Sunflower Oil 3tbsp 2tbsp 3tbsp
Gluten Free Bread Mix 500g 500g 500g
Easy Blend Dried Yeast 2tsp 2tsp 2 tsp
* Wheat free as well as Gluten free.

Note: If allowed 4tsp of skimmed milk powder can be added to give a darker crust
colour.
Juvela Harvest Mix/Fibre Mix

Ingredients Harvest Mix Fibre Mix
Water 400ml 450ml
Sunflower Oil 2tbsp 2tbsp
Gluten Free Bread Mix 500g 500g
Easy Blend Dried Yeast 2tsp 2tsp
For more information about the gluten free bread mixes available contact the following
on:
For Glutafin and Trufree products Advice line 01225 711801

For Juvela products Advice line 0151 228 1992
36
Gluten Free Bread Recipes

2 Pour the water into the bread pan and then add the rest of the ingredients in the order
listed in each recipe.
3 Insert and lock the bread pan in the bread machine. Press the MENU pad 5 times to
select program GLUTEN Free. Then press ‘Start’.
4 After 5 minutes mixing, scrape down with a plastic spatula to ensure all the
ingredients are incorporated.
5 At the end of the baking cycle, switch off and remove the bread pan using oven
gloves. Turn out onto a wire rack.
Basic Gluten Free Bread 1

Ingredients Quantity
Water 410ml
Eggs 160g
Sunflower Oil (or other vegetable oil) 45ml
Cider Vinegar 5ml
White Rice Flour 330g
Tapioca Flour 85g
Potato Flour 85g
Xanthan Gum 2tsp
Salt 1tsp
Sugar 25g
Yeast 11⁄2tsp
37
Basic Gluten Free Bread 2
Ingredients Quantity
Water 410ml
Eggs 160g
Sunflower Oil (or other vegetable oil) 45ml
Cider Vinegar 5ml
White Rice Flour 260g
Brown Rice Flour 65g
Chick Pea Flour 65g
Cornflour or Potato Flour 110g
Xanthan Gum 2tsp
Salt 1tsp
Sugar 25g
Yeast 11⁄2tsp
Note: Both recipes will produce a loaf with a flat top and a slightly aerated crumb texture.
Variations for both recipes
Multi Grain Bread Fruit Bread

Add with other ingredients Allow mix to knead for 10 minutes then
Pumpkin seeds 3tsp add
Sunflower seeds 3tsp Sultanas 40g
Poppy seeds 2tsp Raisins 40g
Sesame seeds 2tsp Currant 40g
38
Speciality Sweet (Program 6)
Medium Crust Colour

750g 3hrs 20mins
1Kg 3hrs 35mins
6 Press the MENU pad 6 times to select program SWEET.
Cranberry, Almond & Pecan Bread

Ingredients
Water 235ml (81⁄2 fl oz) 170ml (6 fl oz) 140ml (41⁄2 fl oz)
Natural plain yoghurt 180ml (61⁄2 fl oz) 140ml (5 fl oz) 115ml (4 fl oz)
Unbleached white bread flour 540g (1lb 21⁄2 oz) 425g (15 oz) 350g (12 oz)
Ground almonds 60g (21⁄2 oz) 50g (2 oz) 40g (11⁄2 oz)
Salt 1tsp 1tsp 1
⁄2tsp
Caster sugar 50g (2 oz) 40g (11⁄2 oz) 25g (1oz)
Pecan nuts, coarsely chopped 50g (2 oz) 40g (11⁄2 oz) 25g (1 oz)
Dried cranberries, chopped 25g (1 oz) 25g (1 oz) 15g (1⁄2 oz)
1 Add the pecan nuts and cranberries into the pan when the machine makes an audible
sound after approx. 17minutes during the kneading cycle.
Note: For best results use the LIGHT crust setting for the 500g loaf.
tsp = 5ml teaspoon

39
Spiced Apple & Oatmeal Bread

Loaf Size 750g 500g
Ingredients
Water 150ml (5 fl oz) 100ml (31⁄2 fl oz)
Egg 1 1
Green eating apple, grated 75g (3 oz) 50g (2 oz)
Unbleached white bread flour 450g (1lb) 350g (12oz)
Porridge oats 25g (1 oz) 25g (1 oz)
Coarse oatmeal 50g (2 oz) 40g (11⁄2 oz)
Ground mixed spice 11⁄2tsp 1tsp
Caster sugar 40g (11⁄2 oz) 25g (1oz)
Salt 1 tsp 1tsp
Butter 40g (11⁄2 oz) 25g (1 oz)
Sultanas or raisins chopped 40g (11⁄2 oz) 25g (1oz)
1 Add the sultanas or raisins into the pan when the machine makes an audible sound
after approx. 17minutes during the kneading cycle.
Malted Sultana & Apricot Bread

Ingredients
Water 315ml (101⁄2 fl oz) 255ml (9 fl oz) 200ml (7 floz)
Malt extract 3tbsp 2tbsp 5tsp
Unbleached white bread flour 550g (1lb 3 oz) 450g (1lb) 350g (12oz)
Skimmed milk powder 5tsp 4tsp 1tbsp
Mixed spice 1 tsp 1
⁄2tsp 1
⁄2tsp
Caster sugar 25g (1 oz) 25g (1 oz) 25g (1 oz)
Salt 1 tsp 1 tsp 1
⁄2tsp
Butter, cut into pieces 40g (11⁄2 oz) 40g (11⁄2 oz) 25g (1oz)
Easy blend dried yeast 2tsp 11⁄2tsp 1tsp
Sultanas 60g (21⁄2 oz) 50g (2 oz) 40g (11⁄2 oz)
No-need-to-soak dried 60g (21⁄2 oz) 50g (2 oz) 40g (11⁄2 oz)
apricots, chopped
For The Glaze
Caster sugar 3 tsp 3 tsp 2 tsp
Milk 3tsp 3tsp 2 tsp
1 Place the sultanas and apricots into the pan when the machine makes an audible
sound after approx. 17minutes during the kneading cycle.
2 Make the glaze by dissolving the caster sugar in the milk, and brush over the top
crust whilst still warm.
40
Citrus & Walnut Bread

Ingredients
Lemon yoghurt 200ml (7 fl oz) 170ml (6floz) 135ml (41⁄2 fl oz)
Orange juice 150ml (5 fl oz) 115ml (4floz) 100ml (31⁄2 fl oz)
Caster sugar 40g (11⁄2 oz) 25g (1 oz) 15g (1⁄2 oz)
Salt 11⁄2tsp 1tsp 1tsp
Butter 40g (11⁄2 oz) 40g (11⁄2 oz) 25g (1oz)
Easy blend dried yeast 2tsp 11⁄2tsp 1tsp
Walnuts, chopped 50g (2 oz) 40g (11⁄2 oz) 25g (1 oz)
Grated lemon rind 2tsp 2tsp 1tsp
Grated orange rind 2tsp 2tsp 1tsp
1 Place the walnuts, orange and lemon rind into the pan when the machine makes an
audible sound after approx. 17minutes during the kneading cycle.
41
Speciality French (Program 7)
750g 3hrs 45mins

1Kg 3hrs 50mins
Method
6 Press the MENU pad 7 times to select program FRENCH.
French Bread
Loaf Size 1Kg 750g
Ingredients
Water 400ml (14 fl oz) 310ml (101⁄2 fl oz)
Unbleached white bread flour 540g (1lb 3oz) 400g (14 oz)
Fine French plain flour 60g (21⁄2 oz) 50g (2 oz)
Salt 11⁄2tsp 11⁄2tsp
Sugar 2tsp 2tsp
Easy blend dried yeast 11⁄2tsp 11⁄2tsp
Note: Super fine plain flour can be used instead of French flour.
42
Cakes/Quick Bread (Program 8)
This setting is unique as it will mix and bake non-yeast type cakes and breads.
This program does not include a rising period, so should not be used for yeast
based sweet breads and cakes. Use the sweet cycle for yeasted sweet breads
and cakes (see pages 39 - 41).
● Always use this setting for non-yeast breads and cakes. Other programs will
produce poor results.
● Use butter or margarine at room temperature, cut into small pieces, or melt
before adding to the bread machine, to ensure even blending during mixing.
● Use plain flour and raising agents such as baking powder, bicarbonate of soda
and cream of tartar.
● After 5 minutes mixing, scrape down the sides of the pan with a plastic
spatula, to remove any residual flour on the sides of the pan. Do not touch the
kneader or impede its movement. Do not turn the bread maker off or remove
the pan from the machine to scrape down the sides.
● Allow the cake or bread to cool in the pan for 5 minutes before turning out.
Run a smooth edged plastic spatula around the edge of the cake before
removing to help ensure an easy release.
● Leave the cake or bread to cool on a wire rack before slicing. Moist cakes like
gingerbread benefit from being wrapped and stored for 24 hours before eating.
● The bread maker will bake the cake or bread for 11⁄2 hours on this cycle, to
accommodate all types of quick breads. Some cakes may need less time, so
you can always check it after 11⁄4 hours, just as if you were baking it in a
conventional oven. If cooked, switch off the machine and remove the bread
pan. Turn out on to a wire rack to cool.
43
Cakes/Quick Bread (Program 8)
Time : 1hr 30mins
1 Follow individual recipe instructions.

2 Insert and lock the bread pan into the machine
3 Select program Cake/Quick Bread.
4 After 6 minutes, open the lid, and using a plastic spatula, scrape down the sides of
the pan to remove any dry flour pockets.
Banana and Cinnamon Tea Bread

Ingredients Large
Butter 115g (4 oz)
Golden syrup 200g (7 oz)
Light soft brown sugar 50g (2 oz)
Plain white flour 280g (10 oz)
Baking powder 2tsp
Bicarbonate of soda 1tsp
Ground cinnamon 1
⁄2tsp
Peeled ripe bananas 200g (7 oz)
Eggs 2
Crème fraîche 85g (3 oz)
Milk 60ml (2 fl oz)
1 Place the butter, syrup and sugar in a small saucepan and heat gently until melted,
stirring occasionally. Leave to cool slightly then pour into the bread pan.
2 Mash the bananas and add to the bread pan with the eggs, crème fraîche and milk.
3 Sift the flour, baking powder, bicarbonate of soda and cinnamon together. Then add
to the pan.
Variation:
For a Banana, Date and Walnut Teabread add 40 g (11⁄2 oz) chopped dates and 40 g
(11⁄2 oz) chopped walnuts, after scraping down after 6 minutes.
44
Cakes/Quick Bread (program 8)
Marmalade Cake
Ingredients Large
Butter 115g (4 oz)
Golden syrup 150g (5 oz)
Granulated sugar 75g (3 oz)
Orange marmalade 75g (3 oz)
Milk 175ml (6 fl oz)
Egg 1
Plain white flour 280g (10 oz)
Baking powder 2tsp
Salt pinch
1 Place the butter, syrup, sugar and marmalade in a small saucepan and heat gently
until melted, stirring occasionally. Leave to cool slightly then pour into the bread pan.
2 Add the milk and egg.
3 Sift the flour, baking powder, bicarbonate of soda and salt and add to the pan.
Variation:
Finish this cake with a topping after baking and cooling. Mix together 140g (5 oz) full
fat soft cheese or mascarpone cheese, 40g (11⁄2 oz) sifted icing sugar and 15ml (1 tbsp)
cut mixed peel or orange marmalade. Spread over the top of the cake.
45
Cakes/Quick Bread (program 8)
Gingerbread
Ingredients Large
Butter 115g (4 oz)
Golden syrup 125g (41⁄2 oz)
Treacle 50g (2 oz)
Light brown soft sugar 125g (41⁄2 oz)
Milk 180ml (61⁄2 fl oz)
Egg, lightly beaten 1
Plain flour 280g (10 oz)
Ground ginger 2tsp
Baking powder 2tsp
1 Place the butter, syrup, treacle and sugar in a small saucepan and heat gently until
melted, stirring occasionally. Leave to cool slightly then pour into the bread pan.
2 Add the milk and egg to the bread pan.
3 Sift the flour, ginger, baking powder and bicarbonate of soda together and add to the
pan.
Note: Gingerbread is best left stored in an airtight container for 24 hours before
eating, to allow time for it to become sticky.
Caribbean Tea Bread

Ingredients Large
Butter, melted 50g (2 oz)
Milk 170ml (6 fl oz)
Eggs, lightly beaten 2
Plain flour 280g (10 oz)
Baking powder 1 tbsp
Salt pinch
Caster sugar 115g (4 oz)
Desiccated coconut 25g (1 oz)
Ready to eat, dried tropical fruits, 75g (3 oz)
coarsely chopped
1 Add the melted butter, milk and eggs to the bread pan.
2 Sift the flour, baking powder and salt together. Stir in the caster sugar, desiccated
coconut and tropical fruits. Add all the ingredients to the pan.
46
Jam Cycle (program 9)
Time : 1hr 20mins
● The jam cycle starts with a 15 minute pre-heat period. During this time the kneader
will not operate.
● Throughout the jam cycle the kneader will stir the ingredients.
● Always use ripe fresh fruit for the best results and cut large fruits into halves or
quarters.
● Use jam sugar with added pectin to ensure a good set.
● If using fruits with a low pectin level, it is best to add 5-10 ml (1-2 tsp) of lemon juice.
● Always use oven gloves to remove the bread pan as it will be very hot.
● You should be present throughout the whole cooking process to keep an eye on the
boiling jam, to make sure it doesn’t boil over, and if necessary to occasionally stir the
jam.
● Transfer the cooked jam to a clean sterilised jar, seal and label.
Apricot Jam
Ingredients Makes 350g (12oz) jam
Fresh ripe apricots 250g (9 oz)
Lemon juice 2tsp
Water 1tbsp
Jam sugar with pectin 250g (9 oz)
Butter 15g (1⁄2 oz)
1 Remove the bread pan from the machine and fit the kneader. Halve and stone the
apricots. Cut each half into four pieces and place in the bread pan. Add the rest of
the ingredients.
2 Insert and lock the bread pan into the bread machine. Close the lid and select
programme JAM from the MENU.
3 Allow to mix for 15 minutes, then if necessary scrape down the sides of the pan with
a wooden spoon to remove any sugar. Take care as the bread pan is hot.
4 At the end of the cycle, turn off then remove the bread pan using oven gloves.
Carefully pour the jam into a sterilised jar, seal and label.
Variation:
Plums can be substituted for the apricots.
47
Jam Cycle (program 9)
Summer Fruits Jam

Ingredients Makes 450g (1 lb) jam
Strawberries 115g (4 oz)
Raspberries 115g (4 oz)
Redcurrants 75g (3 oz)
Lemon juice 1tsp
Jam sugar with pectin 300g (11 oz)
Butter 15g (1⁄2 oz)
1 Remove the bread pan from the machine and fit the kneader. Halve the strawberries if
large and place in the bread pan with the raspberries and redcurrants. Add the rest of
the ingredients.
2 Insert and lock the bread pan into the bread machine. Close the lid and select
program JAM from the MENU.
3 At the end of the cycle, turn off and then remove the bread pan using oven gloves.
Carefully pour the jam into a sterilised jar, seal and label.
48
Dough Cycle (program 11)
Time : 1hr 20mins
This program allows you to mix, knead and prove dough without machine baking it,
which is essential for hand-shaped breads and rolls. After shaping, all you need to do is
leave the dough for a final proving then bake it in your conventional oven.
The dough cycle is ideal for making different shaped loaves, pizzas, rolls, croissants,
doughnuts, breadsticks, buns and pastries.
The bread roll recipe, on page 50 gives you information on how to make various shapes.
You may also use this recipe for making breadsticks. If preferred use 250 ml (9 fl oz)
water and 50 ml (2 fl oz) olive oil instead of water, egg and butter. Add the olive oil with
the water.
Shaping Breadsticks
1 Divide the dough in half and roll each piece of dough into a rectangle about 1 cm
thick. cut into strips about 7 cm long and 2 cm wide.
2 On a very lightly floured surface roll these strips into long thin ropes, using the palm
of your hand. You can lift each rope and gently stretch the dough, if wished. If
necessary rest the dough for a few seconds during shaping.
3 Roll in poppy seeds, sesame seeds, sea salt or grated Parmesan cheese as required.
4 Place, spaced apart, on lightly oiled baking sheets.
5 Brush lightly with olive oil, cover and leave to rise in a warm place for 10-15 minutes.
6 Bake in a preheated oven at 200°C/400°F/Gas 6 for 15-20 minutes, or until golden,
turning once. Transfer to a wire rack to cool.
49
Bread rolls
Ingredients Makes 12
Water 240ml (81⁄2 fl oz)
Egg 1
Unbleached white bread flour 450g (1 lb)
Salt 1tsp
Sugar 2tsp
Butter 25g (1 oz)
Easy blend dried yeast 11⁄2tsp
For the topping:
Egg yolk beaten with 15ml (1tbsp) water 1
Sesame seeds and poppy seeds,
for sprinkling, optional
Make a well in the centre of the flour, but not down as far as the liquid and add the
yeast.
4 Insert and lock the bread pan into the bread machine. Press the MENU button and
select program DOUGH. Press start. Lightly oil two baking sheets.
5 At the end of the cycle, turn the dough out onto a lightly floured surface. Gently
knock back the dough and divide into 12 equal pieces. Shape into plump round rolls
or into one of the following shapes: -
● For cottage rolls, cut off one third of the dough, shape both pieces into rounds. Place
the small one on top of the large one and make a hole through the centre with a
lightly floured finger.
● For knots, shape each piece of dough into a long roll, and tie into a knot.
● For plaits, divide each piece of dough into three and roll each into a long sausage.
Pinch the three strips together at one end then plait together. Tuck the ends under to
seal.
6 Place shaped rolls on the prepared baking sheets, well spaced apart. Cover with oiled
clear film and leave to rise in a warm place for 20-30 minutes, or until doubled in size.
Meanwhile, preheat the oven to 220°C/425°F/Gas 7.
7 Brush with egg glaze and sprinkle with sesame or poppy seeds if wished. Bake for
15-18 minutes, or until golden.
Transfer to a wire rack to cool.
50
Pizza
Ingredients Makes 2 X 30 cm (12”) Makes 1 X 30cm (12”)
Water 250ml (9 fl oz) 140ml (5 floz)
Olive oil 1tbsp 1tbsp
Unbleached white bread flour 450g (1lb) 225g (8 oz)
Salt 11⁄2tsp 1tsp
Sugar 1tsp 1
⁄2tsp
Easy blend dried yeast 1tsp 1
⁄2tsp
For the topping:
Sun-dried tomato paste 8tbsp 4tbsp
Dried oregano 2tsp 1tsp
Mozzarella cheese, sliced 280g (10oz) 140g (5oz)
Fresh plum tomatoes, roughly 8 4
chopped
Yellow pepper, seeded and cut 1 1
⁄2
into thin strips
Green pepper, seeded and cut 1 1
⁄2
into thin strips
Mushrooms, sliced 100g (4oz) 50g (2 oz)
Dolcellate cheese, cut into 100g (4oz) 50g (2oz)
small pieces
Parma ham, torn into pieces 100g (4 oz) 50g (2oz)
Freshly grated Parmesan cheese 50g (2oz) 25g (1 oz)
Fresh basil leaves 12 6
Salt and freshly ground black
pepper
Olive oil 2tbsp 1tbsp
2 Pour the water and olive oil into the bread pan. Add the flour, salt and sugar.
3 Make a well in the centre of the flour, but not down as far as the liquid and add the yeast.
4 Insert and lock the bread pan into the bread machine. Select program DOUGH
from the MENU. Press start. Lightly oil a pizza pan or baking sheet.
5 At the end of the cycle, turn the dough out onto a lightly floured surface. Gently
knock back the dough. Roll out into a 30 cm (12 in) round and place in the prepared
pan or on the baking sheet.
6 Preheat the oven to 220°C/425°F/Gas 7. Spread the sun-dried tomato paste over the
pizza base. Sprinkle with oregano and top with two-thirds of the mozzarella cheese.
7 Scatter with tomatoes, peppers, mushrooms, dolcellate cheese, Parma ham,
remaining mozzarella and Parmesan cheese and basil leaves. Season with salt and
pepper and drizzle with olive oil.
8 Bake for 18-20 minutes, or until golden and serve immediately.
51
Croissant
Ingredients Makes 18 Makes 12
Semi-skimmed milk 230ml (8 fl oz) 150ml (5 fl oz)
Egg 1 1
Unbleached white bread flour 500g (1lb 2 oz) 350g (12 oz)
Salt 1 ⁄2tsp
1
1tsp
Sugar 4tsp 1tbsp
Butter 25g (1 oz) + 250g (9 oz) 25g (1 oz) + 175g (6 oz)
softened softened
Easy blend dried yeast 1 ⁄2tsp
1
11⁄2tsp
For the glaze:
Egg yolk 2 1
Milk 2tbsp 1tbsp
1 Remove the bread pan from the machine and fit the kneader.
2 Pour the milk into the bread pan. Add the egg. Sprinkle over the flour, ensuring it
covers the liquids.
3 Add the salt, sugar and 25g butter. Make a well in the centre of the flour, but not
down as far as the liquid, and add the yeast.
4 Insert and lock the bread pan into the bread machine. Select program DOUGH.
Press start. Meanwhile shape the softened butter into a 2 cm (3⁄4 in) thick block.
5 At the end of the cycle, turn the dough out onto a lightly floured surface and gently knock
back. Roll out into an oblong, twice as long as the butter and slightly wider. Place the butter
on one half, fold over the dough and seal the edges to enclose the butter.
6 Roll into a 2 cm (3⁄4 in) thick rectangle, twice as long as it is wide. Fold the bottom third
up and the top third down and seal. Wrap in clear film and chill for 20 minutes.
Repeat the rolling, folding and chilling twice more, turning the dough by 90° each
time.
7 Roll into a rectangle measuring 30 x 52 cm (12 x 21 in). Cut in half lengthways, then
crossways into equal triangles with 15 cm (6 in) bases, discarding the trimmings at
each end.
8 Loosely roll each triangle from the 15 cm (6 in) base towards the point, finishing with
the tip underneath. Curve into a crescent shape. Place on two baking sheets spaced
apart.
9 Cover with lightly oiled clear film and leave to rise in a warm place for about 30 minutes,
or until doubled in size. Meanwhile preheat the oven to 200°C/400F/Gas 6.
10 Mix the egg yolk and milk together and brush the glaze over the croissants. Bake for
15-20 minutes until crisp and golden. Transfer to a wire rack to cool.
Variation
For chocolate croissant, place a small square of chocolate or 10 ml (2 tsp) grated
chocolate at the wide end of the dough before shaping, making sure it is enclosed
when the croissant is rolled up.
52
Naan Bread
Ingredients Makes 6 Makes 3
Natural yoghurt 6tbsp 3tbsp
Melted butter, ghee or olive oil 2tbsp 1tbsp
Unbleached white bread flour 450g (1lb) 225g (8 oz)
Salt 11⁄2tsp 1tsp
Sugar 2tsp 1tsp
Butter 25g (1 oz) 25g (1 oz)
Melted butter or ghee, for brushing 6tbsp 3tbsp
1 Remove the bread pan from the machine and fit the kneader.
2 Pour the water, yoghurt, melted butter, ghee or oil into the bread pan. Then add the
rest of the ingredients except for the yeast.
3 Make a well in the centre of the flour, but not down as far as the liquid, and add the
yeast.
4 Insert and lock the bread pan into the bread machine. Select program DOUGH
from the MENU. Press start.
5 Just before the end of the cycle place 3 baking sheets in the oven and preheat the
oven to its highest setting. At the end of the cycle, turn the dough out onto a lightly
floured surface. Gently knock back the dough and divide into 3 equal pieces and
shape into balls.
6 Roll out into oval shapes about 25 cm (10 in) long and 13 cm (5 in) wide. Preheat the
grill. Place the naan on the preheated baking sheets and bake for 4-5 minutes, until
puffed up. Remove from the oven and place under the preheated grill, until browned
slightly and puffed up.
7 Brush with melted butter or ghee and serve warm.
Variations
Add 5 ml (1 tsp) each of ground coriander and cumin with the flour for a spicy naan.
To make wholemeal naan substitute 50% of the white bread flour with wholemeal.
If wished include a crushed garlic clove and /or a little freshly ground black pepper for
a savoury twist. Black pepper can also be used as a final dusting after brushing with
melted butter or ghee.
53
Express Cycle (program 12)
● Your bread maker has an extra fast bread cycle, which will knead, prove and cook a
delicious loaf of bread in just 1 hour. To help ensure the best possible results follow
the guidelines given below.
● Use lukewarm liquid to help speed up the rising process (32-35°C/90-95°F is
optimum). Cold water will result in a shorter loaf, if hot water is used, it will kill the
yeast. For best results measure the water temperature with either a thermometer or
mix 90ml boiling water with 310ml of cold water.
● Bread recipes should contain at least 65% white bread flour on this cycle. 100%
wholemeal or other whole grain breads will produce poor results as there is
insufficient time for the dough to rise.
● The salt level is reduced for breads made using this cycle as salt retards yeast
activity. However do not eliminate it completely as it is important for the taste and
texture of the bread. Use 5ml (1tsp) of salt with 600g (1lb 5oz) of flour.
● The yeast levels are higher on this cycle to help ensure a rapid rise. Use 15-20ml (3-
4tsp) of easy blend fast action dried yeast.
● If you want to make several loaves in succession on this rapid cycle, leave the lid
open and the machine switched off for 30 minutes between loaves. This will allow the
temperature sensor within the machine to work accurately, which is critical on a short
bread cycle.
● Breads made using this cycle will not rise as high as loaves made on other settings,
they will have a softer crust and be a little denser, which is normal.
54
Makes 1 large loaf
Time: 59 mins
1 Remove the bread pan from the bread machine and make sure the kneader is fitted.
2 Pour the warm liquids (32 - 35°C) into the bread pan.
3 Add the rest of the ingredients in the order listed in the recipes except for the yeast.
4 Make a well in the centre of the flour, but not down as far as the liquid and add the
yeast.
6 Press the MENU pad 12 times to select program EXPRESS. Then press start.
machine. Always use oven gloves. Then turn our onto a wire rack to cool.
Basic White
Ingredients Large
Water, lukewarm 400ml (14 fl oz)
Unbleached white bread flour 600g (1 lb 5 oz)
Skimmed milk powder 2tbsp
Salt 1tsp
Sugar 5tsp
Butter 25g (1 oz)
Easy blend dried yeast 4tsp
Rustic White
Ingredients Large
Semi-skimmed milk, lukewarm 230ml (8 fl oz)
Water, lukewarm 180ml (61⁄2 fl oz)
Unbleached white bread flour 450g (1 lb)
Wholemeal bread flour 150g (5 oz)
Salt 1tsp
Sugar 5tsp
Butter 25g (1 oz)
55
Walnut Bread
Ingredients Large
Buttermilk, lukewarm 200ml (7 fl oz)
Water, lukewarm 120ml (4 fl oz)
Unbleached white bread flour 340g (12 oz)
Chopped walnuts 50g (2 oz)
Salt 1tsp
Sugar 3tsp
Butter 25g (1 oz)
Easy blend dried yeast 21⁄2tsp
Carrot and Coriander Bread

Ingredients Large
Carrot, freshly grated, at room temperature 235g (81⁄2 oz)
Water, lukewarm 280ml (91⁄2 fl oz)
Sunflower oil 2tbsp
Fresh chopped coriander 4tsp
Ground coriander 2tsp
Salt 1tsp
Sugar 5tsp
1 Add the carrot, coriander and oil to the bread pan with the warm liquids. Add the
ground coriander with the flour. Follow the instructions on page 55.
Caramelise Onion Bread

Ingredients Large
Butter 50g (2 oz)
Large onion, chopped 1
Semi-skimmed milk, lukewarm 350ml (12 fl oz)
Salt 1tsp
Sugar 4tsp
Freshly ground black pepper 1tsp
1 Melt the butter in a frying pan and sauté the onions over a low heat until golden.
Remove from the heat. Stir in the milk. Follow the instructions on page 55.
56
TROUBLESHOOTING GUIDE
Following are some typical problems that can occur when making bread in your bread
maker. Please review the problems, their possible cause and the corrective action that
should be taken to ensure successful bread making.
PROBLEM POSSIBLE CAUSE SOLUTION

LOAF SIZE AND SHAPE
1. Bread does not rise • Wholemeal breads will be lower than • Normal situation, no solution.
enough white breads due to less gluten
forming protein in whole wheat flour.
• Not enough liquid. • Increase liquid by 15ml/3tsp.
• Sugar omitted or not enough added. • Assemble ingredients as listed in recipe.
• Wrong type of flour used. • You may have used plain white flour
instead of strong bread flour which has
a higher gluten content.
• Do not use all-purpose flour.
• Wrong type of yeast used. • For best results use only fast action
“easy blend” yeast.
• Not enough yeast added or too old. • Measure amount recommended and
check expiry date on package.
• Rapid bread cycle chosen. • This cycle produces shorter loaves. This
is normal.
• Yeast and sugar came into contact • Make sure they remain separate
with each other before kneading cycle. when added to the bread pan.
2. Flat loaves, • Yeast omitted. • Assemble ingredients as listed in recipe.

no rising. • Yeast too old. • Check expiry date.
• Liquid too hot. • Use liquid at correct temperature for
bread setting being used.
• Too much salt added. • Use amount recommended.
• If using timer, yeast got wet before • Place dry ingredients into corners of pan
bread making process started. and make slight well in centre of dry
ingredients for yeast to protect it from
liquids.
3. Top inflated - • Too much yeast. • Reduce yeast by 1/4tsp.

mushroom-like in • Too much sugar. • Reduce sugar by 1tsp.
appearance. • Too much flour. • Reduce flour by 6 to 9tsp.
• Not enough salt. • Use amount of salt recommended in
recipe.
• Warm, humid weather. • Reduce liquid by 15ml/3 tsp and yeast
by 1/4 tsp.
4. Top and sides cave in. • Too much liquid. • Reduce liquid by 15ml/3tsp next time or
add a little extra flour.
• Too much yeast. • Use amount recommended in recipe or
try a quicker cycle next time.
• High humidity and warm weather may • Chill the water or add milk straight from
have caused the dough to rise too fast. the fridge
5. Gnarly, knotted top - • Not enough liquid. • Increase liquid by 15ml/3tsp.

not smooth. • Too much flour. • Measure flour acurately.
• Tops of loaves may not all be perfectly • Make sure dough is made under the
shaped, however, this does not affect best possible conditions. See hints and
wonderful flavour of bread. tips guide (page 20 & 21).
57
TROUBLESHOOTING GUIDE (continued)

6. Collapsed • Machine was placed in a draught or • Reposition bread maker.
while baking. may have been knocked or jolted
during rising.
• Exceeding capacity of bread pan. • Do not use more ingredients than
recommended for large loaf.
• Not enough salt used or omitted. (salt • Use amount of salt recommended in
helps prevent the dough over proving) recipe.
• Too much yeast. • Measure yeast acurately.
• Warm, humid weather. • Reduce liquid by 15ml/3tsp and
reduce yeast by 1/4tsp.
7. Loaves uneven • Dough too dry and not allowed to rise • Increase liquid by 15ml/3 tsp.
shorter on one end. evenly in pan.
BREAD TEXTURE
8. Heavy dense texture. • Too much flour. • Measure accurately. (see page 4)
• Not enough yeast. • Measure right amount of
recommended yeast.
• Not enough sugar. • Measure accurately. (see page 4)
9. Open, course, holey • Salt omitted. • Assemble ingredients as listed in recipe.

texture. • Too much yeast. • Measure right amount of recommended
yeast.
• Too much liquid. • Reduce liquid by 15ml/3tsp.
10. Centre of loaf is raw, • Too much liquid. • Reduce liquid by 15ml/3tsp.
not baked enough. • Power cut during operation. • If power is cut during operation, the
bread maker will remain off when power
is restored. You will need to remove
unbaked loaf from pan and start again
with fresh ingredients.
• Quantities were too large and machine • Reduce amounts to maximum
could not cope. quantities allowed.
11. Bread doesn’t slice • Sliced while too hot. • Allow bread to cool on rack at least
well, very sticky. 30 minutes to release steam, before
slicing.
• Not using proper knife. • Use a good bread knife.
CRUST COLOUR AND THICKNESS

12. Dark crust colour/ • DARK crust setting used. • Use medium of light setting the
too thick. next time.
13. Loaf of bread is burnt. • Bread maker malfunctioning. • Refer to “Service and customer care”
section (page 60).
14. Crust too light. • Bread not baked long enough. • Extend baking time.
• No milk powder or fresh milk in recipe. • Add 15ml/3tsp skimmed milk powder
or replace 50% of water with milk to
encourage browning.
58
TROUBLESHOOTING GUIDE (continued)

PAN PROBLEMS
15. Kneader cannot • You must add water to bread pan and • Follow cleaning instructions after use.
be removed. allow kneader to soak before it can You may need to twist kneader slightly
be removed. after soaking to loosen.
16. Bread sticks to pan/ • Can happen over prolonged use. • Lightly wipe the inside of bread pan
difficult to shake out. with vegetable oil.
• Refer to “Service and customer care”
section (page 60).
MACHINE MECHANICS
17. Breadmaker not • Breadmaker not switched on. • Check ON/OFF switch is in the ON
operating/Kneader not position (see page 4)
moving. • Pan not correctly located. • Check the pan is locked in place.
• Delay timer selected. • Breadmaker will not start until the
countdown reaches the program start
time.
• Wholemeal program selected • 5-30 minutes delay at start of
program , , .
18. Ingredients not mixed. • Did not start bread maker. • After programming control panel, press
start button to turn bread maker on.
• Forgot to put kneader in pan. • Always make sure kneader is on shaft
in bottom of pan before adding
ingredients.
19. Burning odour noted • Ingredients spilled inside oven. • Be careful not to spill ingredients when
during operation. adding to pan. Ingredients can burn on
heating unit and cause smoke.
• Pan leaks. • To obtain a replacement, contact
Customer Care on 023 9239 2333.
• Exceeding capacity of bread pan. • Do not use more ingredients than
recommended in recipe and always
measure ingredients accurately.
(see page 4)
20. Machine unplugged • If machine is in knead cycle, discard ingredients and start again.
by mistake or power • If machine is in rise cycle, remove dough from bread pan, shape and place in
lost during use. greased 23 x 12.5cm/9 x 5 in. loaf tin, cover and allow to rise until doubled in size.
How can I save Use bake only setting or bake in pre-heated conventional oven at
the bread?. 200ºC/400ºF/Gas mark 6 for 30-35 minutes or until golden brown.
• If machine is in bake cycle, use the bake only setting or bake in pre-heated
conventional oven at 200ºC/400ºF/Gas mark 6 and remove top rack. Carefully
remove pan from machine and place on bottom rack in oven. Bake until golden brown.
21. E:01 appears on • Oven chamber too hot. • Unplug and allow to cool down for 30
display and machine minutes.
cannot be turned on.
22. E:02, E:03, E:04, E:05 • Bread maker is malfunctioning. • See “Service and Customer care”
appear in display and E:02 or E:03 = temperature sensor error section (page 60).
machine does not E:04, E:05 or E:08 = heater control
operate. error
59
SERVICE AND CUSTOMER CARE
If the cord to your Bread Maker is damaged it must for safety reasons, be replaced by
Kenwood or an Authorised Kenwood Repairer.
UK:
If you need help with:
● Using your machine
● Servicing or repairs (in or out of guarantee)
Call Kenwood customer care on 023 92392333. Have your model number ready - it
is located on the base of your Bread Maker.
EIRE – See our advertisement in Golden Pages.
Other Countries – Contact the shop where you bought the Bread Maker.
UK only Guarantee
If your Bread Maker goes wrong within one year from the date you bought it,
we will repair it (or replace it if necessary) free of charge provided:
● You have not misused, neglected or damaged it
● It has not been modified (unless by Kenwood)
● It is not second hand
● It has not been used commercially
● You have not fitted a plug incorrectly
● You supply your receipt to show when you bought it
This guarantee does not affect your statutory rights.
60
Kenwood Ltd
New Lane, Havant, Hampshire PO9 2NH
www.kenwood.co.uk 55151/1

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Instructions/Recipe Book

HINTS & TIPS FOR SUCCESSFUL LOAVES

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1 Remove the bread pan by holding the handle and

Then fit the kneader.

2 Add the ingredients to the pan in the order shown in

3 Insert the bread pan into the oven chamber by

4 Plug in and switch on (ON/OFF switch situated at the

7 At the end of the baking cycle, switch off and

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Breakdown of Bread/Dough cycle times 11 – 12

Power interruption protection 13

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Oven Inside – Top View

ON/OFF switch - back of breadmaker

Before plugging in:

Before using your bread maker for the first time:

How to measure ingredients:

1. Display window 6. Start/stop pad

The control panel includes the following features and functions: -

The Menu Pad

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Loaf Size Pad

Crust Colour Pad

Pre-heat Knead Rise Bake Keep warm

Note: If the START/STOP pad is pressed the program will be cancelled.

Note: If the START/STOP button is pressed the program will be cancelled.

Bake only (80 minutes)

a) In conjunction with the dough only cycle.

● Press the MENU pad to choose the required setting.

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CARE & CLEANING

Strong Brown Flour

Basic White Bread

tsp = 5ml teaspoon

Egg Enriched White Bread

Sun Dried Tomato Bread

1 Add the water and oil into the bread pan.

Chilli & Cheddar Cheese Bread

Light Rye & Mixed Herb Bread

Fruit & Nut Bran Loaf

Loaf Size 1Kg 750g 500g

tsp = 5ml teaspoon

Rapid White Bread

tsp = 5ml teaspoon

Medium Crust Colour

100% Wholemeal Bread

tsp = 5ml teaspoon

Loaf Size 1Kg 750g

750g 2hrs 45 mins

● It is important to avoid cross-contamination with flours that contain gluten especially

Gluten-Free Bread Mix Recipes

Basic White Bread - Mixes

* Wheat free as well as Gluten free.

Juvela Harvest Mix/Fibre Mix

For Glutafin and Trufree products Advice line 01225 711801

Gluten Free Bread Recipes

basic white french