Panasonic SD 257 Bread Maker User Manual

Specification
Power supply 230-240 V 50 Hz

Automatic Breadmaker
Power consumed 505-550 W OPERATING INSTRUCTIONS AND RECIPES (Household Use)
Capacity (Strong flour for a loaf)
(Strong flour for a dough)
max. 550 g min. 400 g
max. 600 g min. 250 g
Model No. SD-257/SD-256
(Yeast) max. 8 g min. 0.75 g
Capacity of raisin nut dispenser max. 150 g dried fruit/nuts
Timer Digital timer (up to 13 hours)
Dimensions (H  W  D) approx. 37.0  28.0  33.0 cm Thank you for purchasing this Panasonic product.
Before Use
Weight (SD-257) approx. 6.8 kg (SD-256) approx. 6.4 kg  Please read these instructions carefully before using this product and save
this manual for future use.
Accessories Measuring cup, measuring spoon
 These operating instructions are intended to be used for two different models.
The explanations inside mainly focus on the SD-257 model.
Information on Disposal for Users of Waste Electrical & Electronic Equipment (See page 2 for the differences in functions between the two)
(private households)  This product is intended for household use only.
This symbol on the products and/or accompanying documents means that used electrical and electronic
products should not be mixed with general household waste. SD-257 pictured
For proper treatment, recovery and recycling, please take these products to designated collection points, where
How to Use
they will be accepted on a free of charge basis. Alternatively, in some countries you may be able to return your
products to your local retailer upon the purchase of an equivalent new product.
Disposing of this product correctly will help to save valuable resources and prevent any potential negative
effects on human health and the environment which could otherwise arise from inappropriate waste handling.
Please contact your local authority for further details of your nearest designated collection point.
Penalties may be applicable for incorrect disposal of this waste, in accordance with national legislation.
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.
Recipes
How to Clean
Panasonic Test and Development Kitchen
Panasonic Consumer Electronics U.K.
A Division of Panasonic U.K. Ltd
Willoughby Road, Bracknell, Berks, RG12 8FP
Importer’s name & address pursuant to the EU GPSD

directive 2001/95/EC/Art.5
Panasonic Marketing Europe GmbH
Troubleshooting
Hagenauer Str.43 65203 Wiesbaden F.R.GERMANY
Panasonic Corporation
DZ50E160
Web Site: http://www.panasonic.co.uk/ F0210S0
Printed in China
Contents Safety Instructions
Before Use Important Safety Precautions

¶ Safety Instructions ·················································· 3 These instructions are for two  Location
¶ Accessories/Parts Identification····························· 4 different breadmaker models • Do not use the appliance outdoors or in the immediate vicinity of heat sources or in
¶ Bread-making Ingredients ····································· 6 rooms where humidity is high.
• Position the breadmaker on a firm, dry, clean, flat heatproof worktop at least
 SD-257 10 cm (4 inches) from the edge of the worktop.
How to Use • Do not place on unstable surfaces, or on electrical items such as fridges or on
¶ Baking Bread [BAKE]············································· 8 materials such as tablecloths.
¶ Making Dough [DOUGH] ····································· 10 • During baking the casing heats up, the breadmaker should be placed at least
Before Use
5 cm (2 inches) from walls and other objects.
¶ When adding extra ingredients… ························ 11
¶ Baking Brioche ····················································· 12
¶ Baking Cakes ······················································· 14  Caution
¶ List of Bread Types and Baking Options·············· 15 1. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or a similarly
Rye bread mode is available qualified person in order to avoid a hazard.
2. Do not attempt to repair the breadmaker. Consult a Panasonic dealer and have it serviced by an
Recipes authorised technician.
 SD-256 3. Do not immerse the unit, power cord, or plug in water or any kind of liquid.
¶ Bread Recipes 4. Do not allow the power cord to hang over the edge of the worktop or touch a hot surface.
basic ···········································16 5. Do not remove the bread pan or unplug the breadmaker during its operation.
whole wheat································17
(If the electricity supply is switched off the program sequence stops. However the appliance
rye ··············································19
french ·········································20 has a 10 minute memory so if the power is restored within 10 minutes, the program will
italian ··········································21 resume.)
brioche ·······································21 6. Do not touch, block or cover steam vent during use.
sandwich ····································21 7. The surfaces are liable to get hot during use.
8. To avoid burns, always use oven gloves when removing the bread pan and the finished bread.
¶ Gluten Free Recipes ··············22  SD-257 Also take care when removing the kneading blade.
¶ Dough Recipes ······················24 9. Always keep the inside of the unit and the bread pan clean to ensure programs work successfully. (See page
basic Measuring 34 for care and cleaning.)
Raisin nut
whole wheat spoon storage
dispenser 10. This appliance is not intended for use by persons (including children) with reduced physical, sensory or
rye
french mental capabilities, or lack of experience and knowledge, unless they have been given supervision or
pizza instruction concerning use of the appliance by a person responsible for their safety.
Children should be supervised to ensure that they do not play with the appliance.
11. This appliance is only intended to be used to make bread, dough and cakes as detailed in the following
¶ Cake Recipes ·························30 instructions.
cakes 12. This appliance is not intended to be operated by means of an external timer or separate remote-control
teabreads
system.
If using dried
fruit such as
raisins, nuts, or
seeds, these Electrical Requirement
are added
How to Clean automatically. FOR YOUR SAFETY PLEASE READ THE FOLLOWING TEXT CAREFULLY.
(P.11)
¶ Care & Cleaning ··················································· 34 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.
 SD-256 Should the fuse need to be replaced please ensure that the replacement fuse has a rating of 13 amps and that it is
To Protect the Non-stick Finish Additional approved by ASTA or BSI to BS1362.
¶ To protect the non-stick finish ······························ 35 ingredients
should be Check for the ASTA mark or the BSI mark on the body of the fuse.
added manually If the plug contains a removable fuse cover you must ensure that it is refitted when the fuse is replaced.
Troubleshooting when the beep If you lose the fuse cover the plug must not be used until a replacement cover is obtained.
sounds. (P.11) A replacement fuse cover can be purchased from your local Panasonic Dealer.
¶ Troubleshooting ···················································· 36
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.
• The photographs and illustrations in this manual are THERE IS A DANGER OF SEVERE ELECTRICAL SHOCK IF THE CUT OFF PLUG IS INSERTED INTO ANY
of the SD-257 model. 13-AMP SOCKET.
2 3
Contents Safety Instructions
Before Use Important Safety Precautions

¶ Safety Instructions ·················································· 3 These instructions are for two  Location
¶ Accessories/Parts Identification····························· 4 different breadmaker models • Do not use the appliance outdoors or in the immediate vicinity of heat sources or in
¶ Bread-making Ingredients ····································· 6 rooms where humidity is high.
• Position the breadmaker on a firm, dry, clean, flat heatproof worktop at least
 SD-257 10 cm (4 inches) from the edge of the worktop.
How to Use • Do not place on unstable surfaces, or on electrical items such as fridges or on
¶ Baking Bread [BAKE]············································· 8 materials such as tablecloths.
¶ Making Dough [DOUGH] ····································· 10 • During baking the casing heats up, the breadmaker should be placed at least
Before Use
5 cm (2 inches) from walls and other objects.
¶ When adding extra ingredients… ························ 11
¶ Baking Brioche ····················································· 12
¶ Baking Cakes ······················································· 14  Caution
¶ List of Bread Types and Baking Options·············· 15 1. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or a similarly
Rye bread mode is available qualified person in order to avoid a hazard.
2. Do not attempt to repair the breadmaker. Consult a Panasonic dealer and have it serviced by an
Recipes authorised technician.
 SD-256 3. Do not immerse the unit, power cord, or plug in water or any kind of liquid.
¶ Bread Recipes 4. Do not allow the power cord to hang over the edge of the worktop or touch a hot surface.
basic ···········································16 5. Do not remove the bread pan or unplug the breadmaker during its operation.
whole wheat································17
(If the electricity supply is switched off the program sequence stops. However the appliance
rye ··············································19
french ·········································20 has a 10 minute memory so if the power is restored within 10 minutes, the program will
italian ··········································21 resume.)
brioche ·······································21 6. Do not touch, block or cover steam vent during use.
sandwich ····································21 7. The surfaces are liable to get hot during use.
8. To avoid burns, always use oven gloves when removing the bread pan and the finished bread.
¶ Gluten Free Recipes ··············22  SD-257 Also take care when removing the kneading blade.
¶ Dough Recipes ······················24 9. Always keep the inside of the unit and the bread pan clean to ensure programs work successfully. (See page
basic Measuring 34 for care and cleaning.)
Raisin nut
whole wheat spoon storage
dispenser 10. This appliance is not intended for use by persons (including children) with reduced physical, sensory or
rye
french mental capabilities, or lack of experience and knowledge, unless they have been given supervision or
pizza instruction concerning use of the appliance by a person responsible for their safety.
Children should be supervised to ensure that they do not play with the appliance.
11. This appliance is only intended to be used to make bread, dough and cakes as detailed in the following
¶ Cake Recipes ·························30 instructions.
cakes 12. This appliance is not intended to be operated by means of an external timer or separate remote-control
teabreads
system.
If using dried
fruit such as
raisins, nuts, or
seeds, these Electrical Requirement
are added
How to Clean automatically. FOR YOUR SAFETY PLEASE READ THE FOLLOWING TEXT CAREFULLY.
(P.11)
¶ Care & Cleaning ··················································· 34 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.
 SD-256 Should the fuse need to be replaced please ensure that the replacement fuse has a rating of 13 amps and that it is
To Protect the Non-stick Finish Additional approved by ASTA or BSI to BS1362.
¶ To protect the non-stick finish ······························ 35 ingredients
should be Check for the ASTA mark or the BSI mark on the body of the fuse.
added manually If the plug contains a removable fuse cover you must ensure that it is refitted when the fuse is replaced.
Troubleshooting when the beep If you lose the fuse cover the plug must not be used until a replacement cover is obtained.
sounds. (P.11) A replacement fuse cover can be purchased from your local Panasonic Dealer.
¶ Troubleshooting ···················································· 36
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.
• The photographs and illustrations in this manual are THERE IS A DANGER OF SEVERE ELECTRICAL SHOCK IF THE CUT OFF PLUG IS INSERTED INTO ANY
of the SD-257 model. 13-AMP SOCKET.
2 3
Accessories/Parts Identification Main Unit Control Panel
 Operation status
Raisin nut dispenser (SD-257 only) • REST: Displayed during the initial stage or with timer operation when
the temperature of the bread pan and ingredients is being regulated
The ingredients placed in the raisin nut dispenser will before kneading
drop into the bread pan automatically upon selecting • POWER ALERT: displayed when there has been an interruption in the
the ‘BAKE RAISIN’ or ‘RAISIN power supply
DOUGH’ mode. • TEMP: Displayed when the unit is hot – allow to cool before use
Turn to P.11 for ingredients which
Raisin nut Lid  Options  Time remaining until program
may be placed in the raisin nut
Before Use
As the option pad is pressed finished
dispenser. dispenser flap
the option chosen will flash.
Never operate the breadmaker without the (SD-257 only)
dispenser
being in place.
Dispenser lid
Kneading blade
(rye bread
SD-257 only)
Kneading blade
(wheat bread and
gluten and wheat
free bread)
Handle
 Select:  Option:  Size:  Timer:
Bread pan Choose type of For Standard Available on basic Set delay timer
bread or dough. Bake or Pizza and whole wheat (time until bread
Each time this Dough it is not is ready) or set
•M
pad is pressed, necessary to the baking time
the arrow on press this pad. for ‘bake only’
•L
Control panel the right of the Press the option pad mode
display will move to choose Bake
down to the next Rapid, Bake Raisin,
• XL  Crust:  Start/Stop:
choice. Dough, Raisin Dough, Crust Colour The start/stop light will flash
Bake Butter. available on Basic during program selection.
• basic and Gluten Free Press the start pad when
e.g. (basic)
only programming is completed.
• whole wheat • BAKE When the start pad is
Bake bread (knead, rise, bake) • LIGHT
Accessories • rye (SD-257 only)
pressed, the start/stop
light will stop flashing and
Measuring cup Measuring spoon • BAKE RAPID • MEDIUM* become constant. If you
• french Faster baking process wish to change the program,
To measure out liquids To measure out sugar, salt,
yeast, etc. • DARK you must stop the operation
(15 ml) (5 ml) • italian • BAKE RAISIN * Medium crust is by holding down the stop
Bake bread with added indicated by the pad for 1–2 seconds. The
(max. 310 ml) ingredients display will go blank and
• brioche black dot between
light and dark. the start/stop light will go
• sandwich • DOUGH off. Press the select pad to
Make dough (knead, rise) reactivate the screen and
Tablespoon Teaspoon then re-program accordingly.
•1⁄2 marking •1⁄4, 1⁄2, 3⁄4
• gluten free
•10 ml increments • DOUGH RAISIN If you press this pad without
markings Make dough with added selecting any programs,
Plug • pizza ingredients basic/BAKE XL size program
will start.
• bake only • BAKE BUTTER
• SD-257 display shown. This picture shows all words and symbols, but during operation only those relevant will be displayed.
4 5
Accessories/Parts Identification Main Unit Control Panel
 Operation status
Raisin nut dispenser (SD-257 only) • REST: Displayed during the initial stage or with timer operation when
the temperature of the bread pan and ingredients is being regulated
The ingredients placed in the raisin nut dispenser will before kneading
drop into the bread pan automatically upon selecting • POWER ALERT: displayed when there has been an interruption in the
the ‘BAKE RAISIN’ or ‘RAISIN power supply
DOUGH’ mode. • TEMP: Displayed when the unit is hot – allow to cool before use
Turn to P.11 for ingredients which
Raisin nut Lid  Options  Time remaining until program
may be placed in the raisin nut
Before Use
As the option pad is pressed finished
dispenser. dispenser flap
the option chosen will flash.
Never operate the breadmaker without the (SD-257 only)
dispenser
being in place.
Dispenser lid
Kneading blade
(rye bread
SD-257 only)
Kneading blade
(wheat bread and
gluten and wheat
free bread)
Handle
 Select:  Option:  Size:  Timer:
Bread pan Choose type of For Standard Available on basic Set delay timer
bread or dough. Bake or Pizza and whole wheat (time until bread
Each time this Dough it is not is ready) or set
•M
pad is pressed, necessary to the baking time
the arrow on press this pad. for ‘bake only’
•L
Control panel the right of the Press the option pad mode
display will move to choose Bake
down to the next Rapid, Bake Raisin,
• XL  Crust:  Start/Stop:
choice. Dough, Raisin Dough, Crust Colour The start/stop light will flash
Bake Butter. available on Basic during program selection.
• basic and Gluten Free Press the start pad when
e.g. (basic)
only programming is completed.
• whole wheat • BAKE When the start pad is
Bake bread (knead, rise, bake) • LIGHT
Accessories • rye (SD-257 only)
pressed, the start/stop
light will stop flashing and
Measuring cup Measuring spoon • BAKE RAPID • MEDIUM* become constant. If you
• french Faster baking process wish to change the program,
To measure out liquids To measure out sugar, salt,
yeast, etc. • DARK you must stop the operation
(15 ml) (5 ml) • italian • BAKE RAISIN * Medium crust is by holding down the stop
Bake bread with added indicated by the pad for 1–2 seconds. The
(max. 310 ml) ingredients display will go blank and
• brioche black dot between
light and dark. the start/stop light will go
• sandwich • DOUGH off. Press the select pad to
Make dough (knead, rise) reactivate the screen and
Tablespoon Teaspoon then re-program accordingly.
•1⁄2 marking •1⁄4, 1⁄2, 3⁄4
• gluten free
•10 ml increments • DOUGH RAISIN If you press this pad without
markings Make dough with added selecting any programs,
Plug • pizza ingredients basic/BAKE XL size program
will start.
• bake only • BAKE BUTTER
• SD-257 display shown. This picture shows all words and symbols, but during operation only those relevant will be displayed.
4 5
Bread-making Ingredients
Water Main Flours Used in Bread

Flour  Use normal tap water.
 Use tepid water if using ‘RAPID’, ‘rye’ or
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
Main ingredient of bread. The protein ‘gluten free’ settings in a cold room. the dough rise.
in flour forms gluten during kneading.  Use chilled water if using ‘rye’, ‘french’ or
Gluten provides structure and texture ‘brioche’ settings in a hot room. White flour:
Made by grinding wheat kernel, excluding bran and germ. Used in e.g. ‘basic’, ‘french’ modes.
and helps the bread to rise.  Always measure out liquids using the
• Always use strong flour when using the recipes in this book.
 Use strong bread flour only. measuring cup provided.
• Do NOT use plain or self-raising flour as a substitute for bread flour.
 Flour must be weighed on scales.
Before Use
Salt Wholemeal flour:
Made by grinding entire wheat kernel, including bran and germ.
Improves the flavour and Makes bread rich in minerals, but lower in height and denser than bread baked with white flour because the
strengthens gluten to help the gluten strands are cut by the edges of bran flakes and germ.
bread rise. Rye flour:
 The bread may lose size/flavour if Contains some proteins, but these do not produce as much gluten as wheat flour.
measuring is inaccurate. Makes dense, heavy bread with a flat or slightly sunken top crust (use in rye mode).
• Do not use more than stated quantity ,100 g maximum rye out of 500 g flour in SD-256.
Spelt flour:
In the wheat family but is a completely different species genetically. Although it contains gluten
some gluten-intolerant people can digest it. Makes loaves with a flat/slightly sunken crust.
Brown flour: 10-15% of wheat grain removed during milling.
Dairy Softgrain flour:
Strong white flour with wheat and rye grains added. Provides extra fibre, texture, and flavour.
Products • Do not use with ‘Timer’ option (grains can absorb water and swell up, spoiling texture of loaf).
Add flavour and Fat Granary or Malted Grain flour:

R
Has crushed wheat or rye grains added together with malted whole wheat.
nutritional value. Adds flavour and softness Makes brown bread coarser and moister with nuttier flavour.
 If you use milk instead of water, the to the bread. • Do not use more than stated quantity (could damage bread pan’s non-stick finish).
nutritional value of the bread will
 Use butter, margarine or oil. Stoneground flour:
be higher, but do not use in timer
2 tbsps oil are equivalent to Grains are crushed between two large millstones rather than with steel rollers.
setting as it may not keep fresh
25 g butter. • Do not use more than stated quantity (could damage bread pan’s non-stick finish, or overload motor).
overnight.
 Reduce the amount of water Other flour:
proportionally to the amount of Sugar (granulated sugar, brown sugar, honey, treacle etc) Products milled from other grains (i.e. corn meal, rice, millet, soy, oat, buckwheat, barley flours).
milk. Adds softness and gives crust colour. • Do not use more than stated quantity (hinders rising and texture).
• Should not be used as substitute for bread flour.
• Gluten Free - see page 22.
Yeast  Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the
non-stick finish of the bread pan.
Enables the bread to rise.  You can make your bread taste better by adding
 Yeast which has other ingredients:
‘Easy Blend’, ‘Fast
If using a bread mix...
Eggs Improve the nutritional value and colouring  Bread mixes including yeast  Bread mix with separate yeast sachet
Action’ or ‘Easy of the bread. (Water amount must be
Bake’ written on reduced proportionally) 1 Place a 500 g mix in the bread pan, then add 1 First place the measured yeast in the bread
the packet is Beat eggs when adding eggs. water. (Follow instructions on the packet for pan, then the bread mix, then the water.
recommended. the quantity of water) • Bread Bakery Capacity
 Do not use dried yeast that requires Bran Increases the bread’s fibre content.
2 Select the ‘basic’ – ‘BAKE RAPID’ – ‘Large’ 400-550 g mix (for a loaf), 250-600 g mix (for a dough)
preliminary fermentation. • Use max. 50 g (2 oz). size setting. 2 Set the machine according to the type of flour
 When using yeast from sachets, seal
Wheat germ Gives the bread a nuttier flavour.  With some mixes, it is not clear how much included in the mix, and start the baking.
the sachet again immediately after
• Use max. 50 g (2 oz). yeast is included, so results may vary. • White flour, brown flour  basic
use. To store follow manufacturers
instructions but use opened individual Spices, Enhance the flavour of the bread.  Baking brioche with brioche mix • Whole wheat, multi grain flour  whole wheat
sachets within 48 hours. • Only use a small amount (1-2 tsp).  Select the ‘brioche’ or ‘basic’ – ‘BAKE RAPID’ • rye flour  rye (SD-257 only)
herbs
– ‘Medium’ size – ‘LIGHT’.
6 7
Bread-making Ingredients
Water Main Flours Used in Bread

Flour  Use normal tap water.
 Use tepid water if using ‘RAPID’, ‘rye’ or
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
Main ingredient of bread. The protein ‘gluten free’ settings in a cold room. the dough rise.
in flour forms gluten during kneading.  Use chilled water if using ‘rye’, ‘french’ or
Gluten provides structure and texture ‘brioche’ settings in a hot room. White flour:
Made by grinding wheat kernel, excluding bran and germ. Used in e.g. ‘basic’, ‘french’ modes.
and helps the bread to rise.  Always measure out liquids using the
• Always use strong flour when using the recipes in this book.
 Use strong bread flour only. measuring cup provided.
• Do NOT use plain or self-raising flour as a substitute for bread flour.
 Flour must be weighed on scales.
Before Use
Salt Wholemeal flour:
Made by grinding entire wheat kernel, including bran and germ.
Improves the flavour and Makes bread rich in minerals, but lower in height and denser than bread baked with white flour because the
strengthens gluten to help the gluten strands are cut by the edges of bran flakes and germ.
bread rise. Rye flour:
 The bread may lose size/flavour if Contains some proteins, but these do not produce as much gluten as wheat flour.
measuring is inaccurate. Makes dense, heavy bread with a flat or slightly sunken top crust (use in rye mode).
• Do not use more than stated quantity ,100 g maximum rye out of 500 g flour in SD-256.
Spelt flour:
In the wheat family but is a completely different species genetically. Although it contains gluten
some gluten-intolerant people can digest it. Makes loaves with a flat/slightly sunken crust.
Brown flour: 10-15% of wheat grain removed during milling.
Dairy Softgrain flour:
Strong white flour with wheat and rye grains added. Provides extra fibre, texture, and flavour.
Products • Do not use with ‘Timer’ option (grains can absorb water and swell up, spoiling texture of loaf).
Add flavour and Fat Granary or Malted Grain flour:

R
Has crushed wheat or rye grains added together with malted whole wheat.
nutritional value. Adds flavour and softness Makes brown bread coarser and moister with nuttier flavour.
 If you use milk instead of water, the to the bread. • Do not use more than stated quantity (could damage bread pan’s non-stick finish).
nutritional value of the bread will
 Use butter, margarine or oil. Stoneground flour:
be higher, but do not use in timer
2 tbsps oil are equivalent to Grains are crushed between two large millstones rather than with steel rollers.
setting as it may not keep fresh
25 g butter. • Do not use more than stated quantity (could damage bread pan’s non-stick finish, or overload motor).
overnight.
 Reduce the amount of water Other flour:
proportionally to the amount of Sugar (granulated sugar, brown sugar, honey, treacle etc) Products milled from other grains (i.e. corn meal, rice, millet, soy, oat, buckwheat, barley flours).
milk. Adds softness and gives crust colour. • Do not use more than stated quantity (hinders rising and texture).
• Should not be used as substitute for bread flour.
• Gluten Free - see page 22.
Yeast  Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the
non-stick finish of the bread pan.
Enables the bread to rise.  You can make your bread taste better by adding
 Yeast which has other ingredients:
‘Easy Blend’, ‘Fast
If using a bread mix...
Eggs Improve the nutritional value and colouring  Bread mixes including yeast  Bread mix with separate yeast sachet
Action’ or ‘Easy of the bread. (Water amount must be
Bake’ written on reduced proportionally) 1 Place a 500 g mix in the bread pan, then add 1 First place the measured yeast in the bread
the packet is Beat eggs when adding eggs. water. (Follow instructions on the packet for pan, then the bread mix, then the water.
recommended. the quantity of water) • Bread Bakery Capacity
 Do not use dried yeast that requires Bran Increases the bread’s fibre content.
2 Select the ‘basic’ – ‘BAKE RAPID’ – ‘Large’ 400-550 g mix (for a loaf), 250-600 g mix (for a dough)
preliminary fermentation. • Use max. 50 g (2 oz). size setting. 2 Set the machine according to the type of flour
 When using yeast from sachets, seal
Wheat germ Gives the bread a nuttier flavour.  With some mixes, it is not clear how much included in the mix, and start the baking.
the sachet again immediately after
• Use max. 50 g (2 oz). yeast is included, so results may vary. • White flour, brown flour  basic
use. To store follow manufacturers
instructions but use opened individual Spices, Enhance the flavour of the bread.  Baking brioche with brioche mix • Whole wheat, multi grain flour  whole wheat
sachets within 48 hours. • Only use a small amount (1-2 tsp).  Select the ‘brioche’ or ‘basic’ – ‘BAKE RAPID’ • rye flour  rye (SD-257 only)
herbs
– ‘Medium’ size – ‘LIGHT’.
6 7
Baking Bread Turn to P.16-21
for bread recipes
Place the ingredients in the bread pan Set the program and start Remove the bread
Kneading blade
* SD-257 display shown.
1 Remove the bread pan

2 Place the measured
4 Select a bread type
7 Press Stop pad
How to Use
and set the kneading ingredients in the bread and remove bread
blade pan when machine beeps 8 times
1 Twist the bread 1 Place the dry yeast at

pan anti- the bottom (so that it
clockwise and lift
up to remove
does not mix with the
liquid until later)
5 Press Option pad to choose a baking option
 The flashing start/stop light will go off.
2 Ensure the
kneading blade
is firmly on the
2 Cover the yeast with
all the dry ingredients
(flour, sugar, salt, etc.)
• Flour must be
 See page15 for availability of size and crust.
8
Oven
glove
Remove the bread
immediately,
kneader mounting weighed on scales.  To change the size

Bread
shaft pan
 To change the crust colour
Ensure that the 3 Pour in the water and
shaft and kneading any other liquids  To set the timer
blade are clean, • Wipe the outside of e.g. It is 9:00 PM now, and you want the bread to be ready at
see page 34 for the pan to remove any 6.30 the next morning.
allow to cool, for example, on a wire rack
cleaning. flour or liquid  Set the timer to ‘9:30’ (9 hours 30 minutes from now).
9 Unplug after use

12 12
• Use the specified kneading
blade when baking rye bread. 9 3 9 3  The breadmaker has a keep warm
(SD-257 only) 4 Put the bread pan into 9hr 30min facility to reduce condensation of
6 6
the breadmaker and from now
• The kneading blade is designed to fit Current time Ready time steam within the loaf which operates
turn slightly clockwise if the stop pad is not pressed on
loosely on the shaft. • Pressing the button once will advance the timer by 10 minutes
5 Close the lid completion of the program.
(hold to advance more quickly)
 However, this will accelerate the
browning of the crust, therefore,
6
 Baking bread Press Start pad to start the machine upon completion of baking, switch
with added off the unit, remove the bread
 For optimum results, don’t open the lid until immediately from the unit to cool it.
ingredients bread is complete as it affects bread quality.  If you leave the bread to cool
(P.11) down in the bread pan, moisture
8
(SD-257 only)
Clean and dry
beforehand 3 Plug the breadmaker into a
230-240V socket
 Make sure the start/stop light is
off before selecting a program.
Time until the selected program is complete
 The start/stop light will come on.
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.
9
Baking Bread Turn to P.16-21
for bread recipes
Place the ingredients in the bread pan Set the program and start Remove the bread
Kneading blade
* SD-257 display shown.
1 Remove the bread pan

2 Place the measured
4 Select a bread type
7 Press Stop pad
How to Use
and set the kneading ingredients in the bread and remove bread
blade pan when machine beeps 8 times
1 Twist the bread 1 Place the dry yeast at

pan anti- the bottom (so that it
clockwise and lift
up to remove
does not mix with the
liquid until later)
5 Press Option pad to choose a baking option
2 Ensure the
kneading blade
is firmly on the
2 Cover the yeast with
all the dry ingredients
(flour, sugar, salt, etc.)
• Flour must be
 See page15 for availability of size and crust.
8
Oven
glove
Remove the bread
immediately,
kneader mounting weighed on scales.  To change the size

Bread
shaft pan
 To change the crust colour
Ensure that the 3 Pour in the water and
shaft and kneading any other liquids  To set the timer
blade are clean, • Wipe the outside of e.g. It is 9:00 PM now, and you want the bread to be ready at
see page 34 for the pan to remove any 6.30 the next morning.
allow to cool, for example, on a wire rack
cleaning. flour or liquid  Set the timer to ‘9:30’ (9 hours 30 minutes from now).
9 Unplug after use

12 12
• Use the specified kneading
blade when baking rye bread. 9 3 9 3  The breadmaker has a keep warm
(SD-257 only) 4 Put the bread pan into 9hr 30min facility to reduce condensation of
6 6
the breadmaker and from now
• The kneading blade is designed to fit Current time Ready time steam within the loaf which operates
turn slightly clockwise if the stop pad is not pressed on
loosely on the shaft. • Pressing the button once will advance the timer by 10 minutes
5 Close the lid completion of the program.
(hold to advance more quickly)
 However, this will accelerate the
browning of the crust, therefore,
6
 Baking bread Press Start pad to start the machine upon completion of baking, switch
with added off the unit, remove the bread
 For optimum results, don’t open the lid until immediately from the unit to cool it.
ingredients bread is complete as it affects bread quality.  If you leave the bread to cool
(P.11) down in the bread pan, moisture
8
(SD-257 only)
Clean and dry
beforehand 3 Plug the breadmaker into a
230-240V socket
 Make sure the start/stop light is
off before selecting a program.
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.
9
Making Dough When adding extra ingredients...
(Select when baking bread)
Turn to P.24-29 ‘BAKE RAISIN ’ will be displayed
for dough recipes
(Select when making dough)
‘DOUGH RAISIN ’ will be displayed
Press this pad after you’ve pressed start

 To cancel/stop and the light is on, to see how long to wait
once started until the selection of program is complete.
(hold for more (SD-256 only)
than 1 second)
1 2 3,4 1 2 3,4
Preparation 1 Put the kneading blade into the bread pan. Preparation 1 Put the kneading blade into the bread pan.
(P.8) 2 Place the ingredients in the bread pan in the order listed in the recipe. (P.8) 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. 3 Set the bread pan into the main unit, and plug the machine into the socket.
(Make sure the start/stop light is off.) (Make sure the start/stop light is off.)
1 Select a dough type

 Timer is not available on Dough
1 Select ‘basic’ or ‘whole wheat’
How to Use
Options. (except pizza)
 You can select between ‘basic’, ‘whole
wheat’, ‘rye’ (SD-257 only), ‘french’,
and ‘pizza’ dough types. Adding extra
 Press once for ‘basic’, twice for ‘whole wheat’.
ingredients
2 Press Option pad to choose

‘DOUGH’
 Options available include ‘DOUGH
RAISIN’ on ‘basic’ or ‘whole wheat’.
‘BAKE RAISIN’ or ‘DOUGH RAISIN’
(SD-257)
 Moist Ingredients
e.g. chocolate,
cheese,
fresh fruits,
 Select ‘DOUGH RAISIN ’ if you fruits packed in alcohol.
would like to add extra ingredients to  Moist Ingredients should be added
your dough by pressing the option directly into the bread pan with the
 Press twice for ‘BAKE RAISIN’, 4 times for ‘DOUGH RAISIN’.
pad. (P.11) other ingredients at the beginning
3 Press Start pad to start the machine of the cycle.
3 Press Start pad to start the

machine
 For modes other than ‘pizza’, a ‘resting’
process will begin immediately after
 Dry Ingredients
e.g. dried fruits, nuts
 Dry ingredients
can be added into
the dispenser at
starting, followed by ‘kneading’ and Time until the selected program is complete the beginning of
‘rising’. the cycle.
(SD-256)
Time until the selected program is complete (SD-256)
after the raisin beep sounds  Moist/Dry Ingredients
 The start/stop light will come on. or when timer pad pressed
 Extra ingredients
Time until additional Time until the selected can be added
ingredients are added program is complete directly into the
 The start/stop light will come on. bread pan when
4 Press Stop pad and remove  Shape the finished dough and allow it
to prove until doubled in size. the raisin beep
dough Then bake in the oven according to sounds.
10
when machine beeps 8 times
recipe.
4 Press Stop pad and remove

bread or dough
 The flashing start/stop light will go off. 11
Making Dough When adding extra ingredients...
(Select when baking bread)
Turn to P.24-29 ‘BAKE RAISIN ’ will be displayed
for dough recipes
(Select when making dough)
‘DOUGH RAISIN ’ will be displayed
Press this pad after you’ve pressed start

 To cancel/stop and the light is on, to see how long to wait
once started until the selection of program is complete.
(hold for more (SD-256 only)
than 1 second)
1 2 3,4 1 2 3,4
Preparation 1 Put the kneading blade into the bread pan. Preparation 1 Put the kneading blade into the bread pan.
(P.8) 2 Place the ingredients in the bread pan in the order listed in the recipe. (P.8) 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. 3 Set the bread pan into the main unit, and plug the machine into the socket.
(Make sure the start/stop light is off.) (Make sure the start/stop light is off.)
1 Select a dough type

 Timer is not available on Dough
1 Select ‘basic’ or ‘whole wheat’
How to Use
Options. (except pizza)
 You can select between ‘basic’, ‘whole
wheat’, ‘rye’ (SD-257 only), ‘french’,
and ‘pizza’ dough types. Adding extra
 Press once for ‘basic’, twice for ‘whole wheat’.
ingredients

‘DOUGH’
 Options available include ‘DOUGH
RAISIN’ on ‘basic’ or ‘whole wheat’.
‘BAKE RAISIN’ or ‘DOUGH RAISIN’
(SD-257)
 Moist Ingredients
e.g. chocolate,
cheese,
fresh fruits,
 Select ‘DOUGH RAISIN ’ if you fruits packed in alcohol.
would like to add extra ingredients to  Moist Ingredients should be added
your dough by pressing the option directly into the bread pan with the
 Press twice for ‘BAKE RAISIN’, 4 times for ‘DOUGH RAISIN’.
pad. (P.11) other ingredients at the beginning
3 Press Start pad to start the machine of the cycle.

machine
 For modes other than ‘pizza’, a ‘resting’
process will begin immediately after
 Dry Ingredients
e.g. dried fruits, nuts
 Dry ingredients
can be added into
the dispenser at
starting, followed by ‘kneading’ and Time until the selected program is complete the beginning of
‘rising’. the cycle.
(SD-256)
Time until the selected program is complete (SD-256)
after the raisin beep sounds  Moist/Dry Ingredients
 The start/stop light will come on. or when timer pad pressed
 Extra ingredients
Time until additional Time until the selected can be added
ingredients are added program is complete directly into the
 The start/stop light will come on. bread pan when
4 Press Stop pad and remove  Shape the finished dough and allow it
to prove until doubled in size. the raisin beep
dough Then bake in the oven according to sounds.
10
recipe.
4 Press Stop pad and remove

bread or dough
 The flashing start/stop light will go off. 11
Baking Brioche [When making rich butter flavored brioche or adding extra ingredients...]
Yeast 11⁄4 tsp Yeast 11⁄4 tsp

Strong White Flour 400 g (14 oz) Strong White Flour 400 g (14 oz)
Sugar 2 tbsp Sugar 2 tbsp
Salt 1 tsp Salt 1 tsp
Skimmed milk 2 tbsp Skimmed milk 2 tbsp
Butter (Cut into 2 cm cubes and Butter (Cut into 2 cm cubes and
keep in fridge) 100 g (4 oz) keep in fridge) 50 g (2 oz)
Water 220 ml Water 220 ml
Egg, medium 1 (50 g) Egg, medium 1 (50 g)
Butter for added later (Cut into
1–2 cm cubes and keep in fridge) 50 g (2 oz)
1 2,3 1 2 3,5
Preparation 1 Put the kneading blade into the bread pan. Preparation 1 Cut the butter for adding later into 1–2 cm cubes and keep them in fridge.
(P.8) 2 Place the ingredients in the bread pan in the order listed in the recipe. (P.8) 2 Put the kneading blade into the bread pan.
3 Set the bread pan into the main unit, and plug the machine into the socket. 3 Place the ingredients in the bread pan in the order listed in the recipe.
(Make sure the start/stop light is off.) 4 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start/stop light is off.)
1 Select ‘brioche’
How to Use
machine
‘BAKE’ ‘BUTTER ’

 The start/stop light will come on. 3 Press Start pad to start the machine
3
Time displayed indicating minutes until butter is added
Press Stop pad and remove
bread
4 Adding Additional Butter  When adding extra ingredients such as

 The flashing start/stop light will go off. raisins add them with the butter. (Use
Place the additional cubed butter when the beep sounds. max. 150 g for ingredients)
The display will show ‘0’ in the display for 5 min.  Do not add butter after display shows
After 5 min, kneading will continue. remaining time. (P.38)
After 5 min
Display indicates remaining time until completion of the program
12
5 Press Stop pad and remove bread
13
Baking Brioche [When making rich butter flavored brioche or adding extra ingredients...]
Yeast 11⁄4 tsp Yeast 11⁄4 tsp

Strong White Flour 400 g (14 oz) Strong White Flour 400 g (14 oz)
Sugar 2 tbsp Sugar 2 tbsp
Skimmed milk 2 tbsp Skimmed milk 2 tbsp
Butter (Cut into 2 cm cubes and Butter (Cut into 2 cm cubes and
keep in fridge) 100 g (4 oz) keep in fridge) 50 g (2 oz)
Water 220 ml Water 220 ml
Butter for added later (Cut into
1–2 cm cubes and keep in fridge) 50 g (2 oz)
1 2,3 1 2 3,5
Preparation 1 Put the kneading blade into the bread pan. Preparation 1 Cut the butter for adding later into 1–2 cm cubes and keep them in fridge.
(P.8) 2 Place the ingredients in the bread pan in the order listed in the recipe. (P.8) 2 Put the kneading blade into the bread pan.
3 Set the bread pan into the main unit, and plug the machine into the socket. 3 Place the ingredients in the bread pan in the order listed in the recipe.
(Make sure the start/stop light is off.) 4 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start/stop light is off.)
How to Use
machine
‘BAKE’ ‘BUTTER ’

 The start/stop light will come on. 3 Press Start pad to start the machine
3
Time displayed indicating minutes until butter is added
Press Stop pad and remove
bread
4 Adding Additional Butter  When adding extra ingredients such as

 The flashing start/stop light will go off. raisins add them with the butter. (Use
Place the additional cubed butter when the beep sounds. max. 150 g for ingredients)
The display will show ‘0’ in the display for 5 min.  Do not add butter after display shows
After 5 min, kneading will continue. remaining time. (P.38)
After 5 min
Display indicates remaining time until completion of the program
12
5 Press Stop pad and remove bread
13
Baking Cakes List of Bread Types and Baking Options
Turn to P.30-33
 Function Availability and Time Required
•Time required for each process will differ according to room temperature.
for cake recipes
Options Processes
Baking
Bread type Size Crust Timer REST KNEAD RISE BAKE Total
option
 To cancel/stop
25 min– 1 hr 50 min–
once started BAKE    60 min
15–30 min
2 hr 20 min
50 min 4 hours
(hold for more
than 1 second) BAKE 1 hr 55 min–
• Remove the kneading
RAPID   — — 15–20 min approx. 1 hour 35– 40 min
2 hours
blade basic
1 2 3,4 Makes bread with strong
white, brown, soft grain or
BAKE
RAISIN  ∗1 ∗3
25 min–
60 min
15–30 min
1 hr 50 min–
2 hr 20 min
50 min 4 hours
Preparation 1 Prepare the ingredients according to the recipe. spelt (SD-256) bread flour. 25 min– 1 hr 10 min–
2 Line the bread pan with parchment paper or loaf tin liners and pour in the DOUGH — — — 50 min
15–30 min
1 hr 30 min — 2 hr 20 min
mixed ingredients.
3 Set the bread pan into the main unit, and plug the machine into the socket. DOUGH 25 min– 1 hr 10 min–
RAISIN — — — 50 min
15–30 min
(Make sure the start/stop light is off.)
• Line with parchment 1 hour– 2 hr 10 min–
 — 
1
BAKE 15–25 min 50 min 5 hours
How to Use
Select ‘bake only’ paper (Cake or
teabread will burn if
1 hr 40 min 2 hr 50 min
BAKE 15 min– 1 hr 30 min–
it directly touches the
pan.) RAPID  — — 25 min
15–25 min
1 hr 40 min
45 min 3 hours
whole wheat
BAKE 1 hour– 2 hr 10 min–
Makes bread with strong
whole wheat flour or RAISIN  — ∗3 1 hr 40 min
15–25 min
2 hr 50 min
50 min 5 hours
multigrain bread flour. 55 min– 1 hr 30 min–
DOUGH — — — 1 hr 25 min
15–25 min
2 hours — 3 hr 15 min
2 Press Timer pad to set the

baking time
 You cannot use the timer function for
‘bake only’.
(This pad only sets the duration of the
rye
(SD-257 only)
Makes bread with rye flour
DOUGH
RAISIN
BAKE
—
—
—
—
—

55 min–
1 hr 25 min
45 min–
60 min
45 min–
15–25 min
approx.
10 min
approx.
1 hr 30 min–
2 hours
1 hr 20 min–
1 hr 35 min
—
1 hour
3 hr 15 min
3 hr 30 min
cooking time.) and spelt flour. DOUGH — — — 60 min 10 min — — 2 hours
french BAKE — —  2 hr 5 min
10–20 min
4 hr 10 min
55 min 6 hours
3 Press Start pad to start the machine Makes bread with strong
white bread flour for a crispier 40 min– 1 hr 35 min–
crust and open texture. DOUGH — — — 1 hr 45 min
10–20 min
italian 30 min– 2 hr 25 min–

Makes light bread for BAKE — —  1 hour
10–15 min
3 hours
50 min 4 hr 30 min
enjoying with pasta, etc.

brioche
Makes rich flavored bread BAKE — — — 30 min 25–30 min 1 hr 30 min 50 min 3 hr 30 min
 The start/stop light will come on. with eggs and butter
sandwich 1 hour– 2 hr 10 min–
Makes bread with a soft crust BAKE — —  1 hr 40 min
15–25 min
2 hr 50 min
50 min 5 hours
and texture.
4 Press Stop pad when the machine

beeps, check that baking is
complete, and remove the pan
Take care!
It’s hot!
 To check whether baking is complete,

gluten free
Makes bread using gluten-
free bread mix/flour.
pizza
Makes pizza dough.
BAKE
DOUGH
—
—
∗2 —
— 
—
(KNEAD) (RISE)
15 min
10–18 min 7–15 min

1 hour
(KNEAD)
45 min
(RISE)
approx. 10 min approx. 10 min
2 hours
45 min
 If baking is not complete  Repeat steps 1-3 insert a skewer into the centre of the
cake or teabread – it is ready if there bake only 30 min– 30 min–
(The total baking time, including any additional baking,
Bakes teabreads and cakes.
BAKE — — — — — — 1 hr 30 min 1 hr 30 min
must be within 90 minutes. The timer will start again from is no mixture stuck to the skewer when
1 minute when the unit is hot. Increase the time by pressing you remove it. ∗1 Only ‘LIGHT’ or ‘MEDIUM’ available. ∗2 Only ‘MEDIUM’ or ‘DARK’ available. ∗3 The timer can only be used on the SD-257.
the timer pad as required.) • The breadmaker will operate for a short time during the rise period (to ensure optimal gluten development).
14 15
Baking Cakes List of Bread Types and Baking Options
Turn to P.30-33
 Function Availability and Time Required
•Time required for each process will differ according to room temperature.
for cake recipes
Options Processes
Baking
Bread type Size Crust Timer REST KNEAD RISE BAKE Total
option
 To cancel/stop
once started BAKE    60 min
15–30 min
2 hr 20 min
50 min 4 hours
(hold for more
than 1 second) BAKE 1 hr 55 min–
• Remove the kneading
RAPID   — — 15–20 min approx. 1 hour 35– 40 min
2 hours
blade basic
1 2 3,4 Makes bread with strong
white, brown, soft grain or
BAKE
RAISIN  ∗1 ∗3
25 min–
60 min
15–30 min
1 hr 50 min–
2 hr 20 min
50 min 4 hours
Preparation 1 Prepare the ingredients according to the recipe. spelt (SD-256) bread flour. 25 min– 1 hr 10 min–
2 Line the bread pan with parchment paper or loaf tin liners and pour in the DOUGH — — — 50 min
15–30 min
mixed ingredients.
3 Set the bread pan into the main unit, and plug the machine into the socket. DOUGH 25 min– 1 hr 10 min–
RAISIN — — — 50 min
15–30 min
(Make sure the start/stop light is off.)
• Line with parchment 1 hour– 2 hr 10 min–
 — 
1
BAKE 15–25 min 50 min 5 hours
How to Use
Select ‘bake only’ paper (Cake or
teabread will burn if
1 hr 40 min 2 hr 50 min
BAKE 15 min– 1 hr 30 min–
it directly touches the
pan.) RAPID  — — 25 min
15–25 min
1 hr 40 min
45 min 3 hours
whole wheat
BAKE 1 hour– 2 hr 10 min–
Makes bread with strong
whole wheat flour or RAISIN  — ∗3 1 hr 40 min
15–25 min
2 hr 50 min
50 min 5 hours
multigrain bread flour. 55 min– 1 hr 30 min–
DOUGH — — — 1 hr 25 min
15–25 min
2 hours — 3 hr 15 min
2 Press Timer pad to set the

baking time
 You cannot use the timer function for
‘bake only’.
(This pad only sets the duration of the
rye
(SD-257 only)
Makes bread with rye flour
DOUGH
RAISIN
BAKE
—
—
—
—
—

55 min–
1 hr 25 min
45 min–
60 min
45 min–
15–25 min
approx.
10 min
approx.
1 hr 30 min–
2 hours
1 hr 20 min–
1 hr 35 min
—
1 hour
3 hr 15 min
3 hr 30 min
cooking time.) and spelt flour. DOUGH — — — 60 min 10 min — — 2 hours
french BAKE — —  2 hr 5 min
10–20 min
4 hr 10 min
55 min 6 hours
3 Press Start pad to start the machine Makes bread with strong
white bread flour for a crispier 40 min– 1 hr 35 min–
crust and open texture. DOUGH — — — 1 hr 45 min
10–20 min
italian 30 min– 2 hr 25 min–

Makes light bread for BAKE — —  1 hour
10–15 min
3 hours
50 min 4 hr 30 min
enjoying with pasta, etc.

brioche
Makes rich flavored bread BAKE — — — 30 min 25–30 min 1 hr 30 min 50 min 3 hr 30 min
 The start/stop light will come on. with eggs and butter
sandwich 1 hour– 2 hr 10 min–
Makes bread with a soft crust BAKE — —  1 hr 40 min
15–25 min
2 hr 50 min
50 min 5 hours
and texture.
4 Press Stop pad when the machine

beeps, check that baking is
complete, and remove the pan
Take care!
It’s hot!
 To check whether baking is complete,

gluten free
Makes bread using gluten-
free bread mix/flour.
pizza
Makes pizza dough.
BAKE
DOUGH
—
—
∗2 —
— 
—
(KNEAD) (RISE)
15 min
10–18 min 7–15 min

1 hour
(KNEAD)
45 min
(RISE)
approx. 10 min approx. 10 min
2 hours
45 min
 If baking is not complete  Repeat steps 1-3 insert a skewer into the centre of the
cake or teabread – it is ready if there bake only 30 min– 30 min–
(The total baking time, including any additional baking,
Bakes teabreads and cakes.
BAKE — — — — — — 1 hr 30 min 1 hr 30 min
must be within 90 minutes. The timer will start again from is no mixture stuck to the skewer when
1 minute when the unit is hot. Increase the time by pressing you remove it. ∗1 Only ‘LIGHT’ or ‘MEDIUM’ available. ∗2 Only ‘MEDIUM’ or ‘DARK’ available. ∗3 The timer can only be used on the SD-257.
the timer pad as required.) • The breadmaker will operate for a short time during the rise period (to ensure optimal gluten development).
14 15
Bread Recipes
White Loaf Milk Loaf Brown Loaf Curry and Mango Loaf
‘Basic’-‘Bake’ (4hr) ‘Basic’-‘Bake’ (4hr) ‘Basic’-‘Bake’ (4hr) ‘Basic’-‘Bake’ (4hr)
M L XL M L XL M L XL M
34 11⁄4 tsp 34 11⁄4 tsp 34 11⁄4 tsp 34
Yeast ⁄ tsp 1 tsp Yeast ⁄ tsp 1 tsp Yeast ⁄ tsp 1 tsp Yeast ⁄ tsp
Strong White Flour 400 g 475 g 550 g Strong White Flour 400 g 475 g 550 g Strong Brown Flour 400 g 475 g 550 g Strong Brown Flour 400 g (14 oz)
(14 oz) (1 lb 1 oz) (1 lb 4 oz) (14 oz) (1 lb 1 oz) (1 lb 4 oz) (14 oz) (1 lb 1 oz) (1 lb 4 oz) Sugar 1 tsp
Sugar 1 tsp 11⁄2 tsp 2 tsp Sugar 1 tsp 11⁄2 tsp 2 tsp Sugar 1 tsp 11⁄2 tsp 2 tsp Butter 15 g (1⁄2 oz)
Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Salt 1 tsp
[basic] Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Curry Paste 3 tsp
Water 280 ml 320 ml 360 ml Milk 280 ml 340 ml 380 ml Water 270 ml 320 ml 360 ml Mango Chutney 2 tbsp
(white or brown flour)
Water 270 ml
: Timer can be used Rapid White Loaf Wheat Germ Loaf Rapid Brown Loaf
for recipes with this ‘Basic’-‘Bake Rapid’ (1hr 55min-2hr) ‘Basic’-‘Bake’ (4hr) ‘Basic’-‘Bake Rapid’ (1hr 55min-2hr) Cheese and Bacon Loaf
symbol (4-13 hours) M L XL L M L XL ‘Basic’-‘Bake Raisin’ (4hr) (Timer can be used on SD-257)
Yeast 1 tsp 11⁄4 tsp 11⁄2 tsp Yeast 11⁄4 tsp Yeast 1 tsp 11⁄4 tsp 11⁄2 tsp M L XL
Strong White Flour 400 g 475 g 550 g Strong White Flour 500 g (1 lb 2 oz) Strong Brown Flour 400 g 475 g 550 g Yeast 34⁄ tsp 1 tsp 11⁄4 tsp
(14 oz) (1 lb 1 oz) (1 lb 4 oz) Sugar 11⁄2 tsp (14 oz) (1 lb 1 oz) (1 lb 4 oz)
Turn to P.24-29 for Sugar 1 tsp 11⁄2 tsp 2 tsp Oil 2 tbsp Sugar 1 tsp 11⁄2 tsp 2 tsp Strong White Flour 400 g 475 g 550 g
(14 oz) (1 lb 1 oz) (1 lb 4 oz)
dough recipes Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Salt 11⁄4 tsp Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Sugar 1 tsp 11⁄2 tsp 2 tsp
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Wheat Germ 50 g (2 oz) Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Salt 1 tsp 11⁄4 tsp 11⁄2 tsp
Water 280 ml 320 ml 360 ml Water 350 ml Water 280 ml 320 ml 360 ml Cheddar Cheese, grated 50 g (2 oz) 75 g (3 oz) 100 g (4 oz)
Water 270 ml 320 ml 360 ml
Spicy Fruit Loaf Oat and Bran Loaf Malted Fruit Loaf *Cooked Bacon,chopped 50 g (2 oz) 75 g (3 oz) 100 g (4 oz)
‘Basic’-‘Bake Raisin’ (4hr) ‘Basic’-‘Bake’ (4hr) ‘Basic’-‘Bake Raisin’ (4hr) (Timer can be used on SD-257)
M L L Fresh Yeast White Loaf
Yeast 1 tsp Yeast 1 tsp Yeast 1 tsp ‘Basic’-‘Bake’ (4hr)
Strong White Flour 400 g (14 oz) Strong White Flour 400 g (14 oz) Strong White Flour 500 g (1lb 2 oz) L
Sugar 2 tsp Sugar 11⁄2 tsp Sugar 11⁄2 tsp Fresh Yeast 8 g (1⁄3 oz)
Butter 75 g (3 oz) Oil 2 tbsp Salt 11⁄4 tsp Strong White Flour 500 g (1 lb 2 oz)
Salt 1 tsp Salt 11⁄4 tsp Malt Extract 3 tbsp Sugar 11⁄2 tsp
Cinnamon 2 tsp Bran 50 g (2 oz) Water 320 ml Oil 2 tbsp
Mixed Spice 1 tsp Porridge Oats 50 g (2 oz) *Sultanas 150 g Salt 11⁄4 tsp
Eggs, medium 2 Water 350 ml Water 330 ml
Water 110 ml
Recipes
Milk 110 ml
Pizza Loaf
*Mixed Dried Fruit 150 g (5 oz)
‘Basic’-‘Bake Raisin’-‘Medium’ Crust (4hr) (Timer can be used on SD-257) Wholemeal Loaf 100% Wholemeal Loaf 50%
M
[whole wheat]
Cider Apple Bread 34 (wholemeal flour) ‘Whole Wheat’-‘Bake’ (5hr) ‘Whole Wheat’-‘Bake’ (5hr)
Yeast ⁄ tsp
‘Basic’-‘Bake Raisin’ (4hr) Strong White Flour 400 g (14 oz)
M L XL M L XL
M : Timer can be used Yeast 34
⁄ tsp 1 tsp 11⁄4 tsp Yeast 34
⁄ tsp 1 tsp 11⁄4 tsp
Sugar 1 tsp for recipes with this Strong Wholemeal 400 g 475 g 550 g Strong Wholemeal
200 g (7 oz) 250 g (9 oz) 275
Yeast 1 tsp g
Oil 1 tbsp symbol (5-13 hours) Flour (14 oz) (1 lb 1 oz) (1 lb 4 oz) Flour (10 oz)
Strong White Flour 500 g (1 lb 2 oz) Salt 1 tsp
Apple, grated 1
Sugar 1 tsp 11⁄2 tsp 2 tsp Strong White Flour 200 g (7 oz) 225 g (8 oz) 275 g
Oregano Dried 2 tsp Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) (10 oz)
Sugar 1 tsp Water 260 ml Sugar 1 tsp 11⁄2 tsp 2 tsp
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp
Salt 1 tsp *Pepperoni, chopped 75 g (3 oz) Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz)
1⁄2 tsp Water 290 ml 350 ml 390 ml
Ground White pepper *Stuffed Olives, chopped 75 g (3 oz) Salt 1 tsp 11⁄4 tsp 11⁄2 tsp
Cider 350 ml Water 290 ml 350 ml 390 ml
Rosemary 1 tsp Wholemeal Loaf 70%
5 Seeded Bread Loaf
‘Whole Wheat’-‘Bake’ (5hr)
‘Basic’-‘Bake Raisin’ (4hr) (Timer can be used on SD-257) Rapid Wholemeal Loaf 100%
Apricot and Almond Loaf M L XL
M L XL Yeast 3⁄4 tsp 1 tsp 11⁄4 tsp ‘Whole Wheat’-‘Bake Rapid’ (3hr)
‘Basic’-‘Bake Raisin’ (4hr) (Timer can be used on SD-257) Yeast ⁄ tsp 34 1 tsp 11⁄4 tsp M L XL
Strong Wholemeal 300 g 350 g 400 g
L Yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tsp
Yeast 1 tsp Strong White Flour 400 g 475 g 550 g Flour (11 oz) (12 oz) (14 oz)
(14 oz) (1 lb 1 oz) (1 lb 4 oz) Strong Wholemeal
Strong White Flour 100 g 125 g 150 g 400 g 475 g 550 g
Strong White Flour 400 g (14 oz) Sugar 1 tsp 11⁄2 tsp 2 tsp (4 oz) (41⁄2 oz) (5 oz) Flour (14 oz) (1 lb 1 oz) (1 lb 4 oz)
Sugar 11⁄2 tsp Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Sugar 1 tsp 11⁄2 tsp 2 tsp Sugar 1 tsp 11⁄2 tsp 2 tsp
Butter 25 g (1 oz) Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Salt 1 tsp Sesame Seeds 1 tbsp 11⁄2 tbsp 2 tbsp Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Salt 1 tsp 11⁄4 tsp 11⁄2 tsp
Ground Almonds 50 g (2 oz) Poppy Seeds 1 tbsp 11⁄2 tbsp 2 tbsp Water 290 ml 350 ml 390 ml Water 280 ml 340 ml 380 ml
Water 270 ml Water 270 ml 320 ml 360 ml
*Dried Apricots, chopped 100 g (4 oz) *Linseeds 1 tbsp 11⁄2 tbsp 2 tbsp
*Flaked Almonds 50 g (2 oz) *Pumpkin Seeds 1 tbsp 11⁄2 tbsp 2 tbsp
*Sunflower Seeds 1 tbsp 11⁄2 tbsp 2 tbsp • For addition of ingredients with*, follow programming instructions on P.11.
• For addition of ingredients with*, follow programming instructions on P.11.
16 17
Bread Recipes
White Loaf Milk Loaf Brown Loaf Curry and Mango Loaf
‘Basic’-‘Bake’ (4hr) ‘Basic’-‘Bake’ (4hr) ‘Basic’-‘Bake’ (4hr) ‘Basic’-‘Bake’ (4hr)
M L XL M L XL M L XL M
34 11⁄4 tsp 34 11⁄4 tsp 34 11⁄4 tsp 34
Yeast ⁄ tsp 1 tsp Yeast ⁄ tsp 1 tsp Yeast ⁄ tsp 1 tsp Yeast ⁄ tsp
Strong White Flour 400 g 475 g 550 g Strong White Flour 400 g 475 g 550 g Strong Brown Flour 400 g 475 g 550 g Strong Brown Flour 400 g (14 oz)
(14 oz) (1 lb 1 oz) (1 lb 4 oz) (14 oz) (1 lb 1 oz) (1 lb 4 oz) (14 oz) (1 lb 1 oz) (1 lb 4 oz) Sugar 1 tsp
Sugar 1 tsp 11⁄2 tsp 2 tsp Sugar 1 tsp 11⁄2 tsp 2 tsp Sugar 1 tsp 11⁄2 tsp 2 tsp Butter 15 g (1⁄2 oz)
Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Salt 1 tsp
[basic] Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Curry Paste 3 tsp
Water 280 ml 320 ml 360 ml Milk 280 ml 340 ml 380 ml Water 270 ml 320 ml 360 ml Mango Chutney 2 tbsp
(white or brown flour)
Water 270 ml
: Timer can be used Rapid White Loaf Wheat Germ Loaf Rapid Brown Loaf
for recipes with this ‘Basic’-‘Bake Rapid’ (1hr 55min-2hr) ‘Basic’-‘Bake’ (4hr) ‘Basic’-‘Bake Rapid’ (1hr 55min-2hr) Cheese and Bacon Loaf
symbol (4-13 hours) M L XL L M L XL ‘Basic’-‘Bake Raisin’ (4hr) (Timer can be used on SD-257)
Yeast 1 tsp 11⁄4 tsp 11⁄2 tsp Yeast 11⁄4 tsp Yeast 1 tsp 11⁄4 tsp 11⁄2 tsp M L XL
Strong White Flour 400 g 475 g 550 g Strong White Flour 500 g (1 lb 2 oz) Strong Brown Flour 400 g 475 g 550 g Yeast 34⁄ tsp 1 tsp 11⁄4 tsp
(14 oz) (1 lb 1 oz) (1 lb 4 oz) Sugar 11⁄2 tsp (14 oz) (1 lb 1 oz) (1 lb 4 oz)
Turn to P.24-29 for Sugar 1 tsp 11⁄2 tsp 2 tsp Oil 2 tbsp Sugar 1 tsp 11⁄2 tsp 2 tsp Strong White Flour 400 g 475 g 550 g
(14 oz) (1 lb 1 oz) (1 lb 4 oz)
dough recipes Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Salt 11⁄4 tsp Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Sugar 1 tsp 11⁄2 tsp 2 tsp
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Wheat Germ 50 g (2 oz) Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Salt 1 tsp 11⁄4 tsp 11⁄2 tsp
Water 280 ml 320 ml 360 ml Water 350 ml Water 280 ml 320 ml 360 ml Cheddar Cheese, grated 50 g (2 oz) 75 g (3 oz) 100 g (4 oz)
Spicy Fruit Loaf Oat and Bran Loaf Malted Fruit Loaf *Cooked Bacon,chopped 50 g (2 oz) 75 g (3 oz) 100 g (4 oz)
‘Basic’-‘Bake Raisin’ (4hr) ‘Basic’-‘Bake’ (4hr) ‘Basic’-‘Bake Raisin’ (4hr) (Timer can be used on SD-257)
M L L Fresh Yeast White Loaf
Yeast 1 tsp Yeast 1 tsp Yeast 1 tsp ‘Basic’-‘Bake’ (4hr)
Strong White Flour 400 g (14 oz) Strong White Flour 400 g (14 oz) Strong White Flour 500 g (1lb 2 oz) L
Sugar 2 tsp Sugar 11⁄2 tsp Sugar 11⁄2 tsp Fresh Yeast 8 g (1⁄3 oz)
Butter 75 g (3 oz) Oil 2 tbsp Salt 11⁄4 tsp Strong White Flour 500 g (1 lb 2 oz)
Salt 1 tsp Salt 11⁄4 tsp Malt Extract 3 tbsp Sugar 11⁄2 tsp
Cinnamon 2 tsp Bran 50 g (2 oz) Water 320 ml Oil 2 tbsp
Mixed Spice 1 tsp Porridge Oats 50 g (2 oz) *Sultanas 150 g Salt 11⁄4 tsp
Eggs, medium 2 Water 350 ml Water 330 ml
Water 110 ml
Recipes
Milk 110 ml
Pizza Loaf
*Mixed Dried Fruit 150 g (5 oz)
‘Basic’-‘Bake Raisin’-‘Medium’ Crust (4hr) (Timer can be used on SD-257) Wholemeal Loaf 100% Wholemeal Loaf 50%
M
[whole wheat]
Cider Apple Bread 34 (wholemeal flour) ‘Whole Wheat’-‘Bake’ (5hr) ‘Whole Wheat’-‘Bake’ (5hr)
Yeast ⁄ tsp
‘Basic’-‘Bake Raisin’ (4hr) Strong White Flour 400 g (14 oz)
M L XL M L XL
M : Timer can be used Yeast 34
Sugar 1 tsp for recipes with this Strong Wholemeal 400 g 475 g 550 g Strong Wholemeal
200 g (7 oz) 250 g (9 oz) 275
Yeast 1 tsp g
Oil 1 tbsp symbol (5-13 hours) Flour (14 oz) (1 lb 1 oz) (1 lb 4 oz) Flour (10 oz)
Strong White Flour 500 g (1 lb 2 oz) Salt 1 tsp
Apple, grated 1
Sugar 1 tsp 11⁄2 tsp 2 tsp Strong White Flour 200 g (7 oz) 225 g (8 oz) 275 g
Oregano Dried 2 tsp Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) (10 oz)
Sugar 1 tsp Water 260 ml Sugar 1 tsp 11⁄2 tsp 2 tsp
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp
Salt 1 tsp *Pepperoni, chopped 75 g (3 oz) Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz)
1⁄2 tsp Water 290 ml 350 ml 390 ml
Ground White pepper *Stuffed Olives, chopped 75 g (3 oz) Salt 1 tsp 11⁄4 tsp 11⁄2 tsp
Cider 350 ml Water 290 ml 350 ml 390 ml
Rosemary 1 tsp Wholemeal Loaf 70%
5 Seeded Bread Loaf
‘Basic’-‘Bake Raisin’ (4hr) (Timer can be used on SD-257) Rapid Wholemeal Loaf 100%
Apricot and Almond Loaf M L XL
M L XL Yeast 3⁄4 tsp 1 tsp 11⁄4 tsp ‘Whole Wheat’-‘Bake Rapid’ (3hr)
‘Basic’-‘Bake Raisin’ (4hr) (Timer can be used on SD-257) Yeast ⁄ tsp 34 1 tsp 11⁄4 tsp M L XL
Strong Wholemeal 300 g 350 g 400 g
L Yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tsp
Yeast 1 tsp Strong White Flour 400 g 475 g 550 g Flour (11 oz) (12 oz) (14 oz)
(14 oz) (1 lb 1 oz) (1 lb 4 oz) Strong Wholemeal
Strong White Flour 100 g 125 g 150 g 400 g 475 g 550 g
Strong White Flour 400 g (14 oz) Sugar 1 tsp 11⁄2 tsp 2 tsp (4 oz) (41⁄2 oz) (5 oz) Flour (14 oz) (1 lb 1 oz) (1 lb 4 oz)
Sugar 11⁄2 tsp Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Sugar 1 tsp 11⁄2 tsp 2 tsp Sugar 1 tsp 11⁄2 tsp 2 tsp
Butter 25 g (1 oz) Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Salt 1 tsp Sesame Seeds 1 tbsp 11⁄2 tbsp 2 tbsp Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Salt 1 tsp 11⁄4 tsp 11⁄2 tsp
Ground Almonds 50 g (2 oz) Poppy Seeds 1 tbsp 11⁄2 tbsp 2 tbsp Water 290 ml 350 ml 390 ml Water 280 ml 340 ml 380 ml
Water 270 ml Water 270 ml 320 ml 360 ml
*Dried Apricots, chopped 100 g (4 oz) *Linseeds 1 tbsp 11⁄2 tbsp 2 tbsp
*Flaked Almonds 50 g (2 oz) *Pumpkin Seeds 1 tbsp 11⁄2 tbsp 2 tbsp
*Sunflower Seeds 1 tbsp 11⁄2 tbsp 2 tbsp • For addition of ingredients with*, follow programming instructions on P.11.
• For addition of ingredients with*, follow programming instructions on P.11.
16 17
Bread Recipes
[whole wheat] Rapid Wholemeal Loaf 70% Pesto and Pine Nut Loaf Onion Loaf Malted Brown Loaf
(wholemeal flour) ‘Whole Wheat’-‘Bake Rapid’ (3hr) ‘Whole Wheat’-‘Bake Raisin’ (5hr) (Timer can be used on SD-257) ‘Whole Wheat’-‘Bake’ (5hr) ‘Whole Wheat’-‘Bake’ (5hr)
M L XL M L XL M M L XL
: Timer can be used Yeast 1 tsp 11⁄4 tsp 11⁄2 tsp Yeast 34
⁄ tsp Yeast 34
for recipes with this Strong Wholemeal 300 g 350 g 400 g Strong Wholemeal 200 g 250 g 300 g Strong Wholemeal Flour 300 g (11 oz) Strong Granary® 250 g 300 g 350 g
symbol (5-13 hours) Flour (11 oz) (12 oz) (14 oz) Flour (7 oz) (9 oz) (11 oz) Strong White Flour 100 g (4 oz) Flour (9 oz) (11 oz) (12 oz)
Strong White Flour 100 g 125 g 150 g Strong White Flour 200 g (7 oz) 225 g (8 oz) 250 g (9 oz) Sugar 1 tsp Strong White Flour 150 g (5 oz) 200 g (7 oz) 250 g (9 oz)
(4 oz) (41⁄2 oz) (5 oz) Sugar 1 tsp 11⁄2 tsp 2 tsp Sugar 1 tsp 11⁄2 tsp 2 tsp
Sugar 1 tsp 11⁄2 tsp 2 tsp Oil 1 tbsp
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Salt 1 tsp Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Pesto 2 tbsp 3 tbsp 4 tbsp Salt 1 tsp 11⁄4 tsp 11⁄2 tsp
Onion, chopped and
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Water 280 ml 340 ml 380 ml softened with 1 tsp oil 50 g (2 oz) Water 270 ml 320 ml 360 ml
Water 280 ml 340 ml 380 ml *Pine Nuts 75 g (3 oz) 100 g (4 oz) 125 g (5 oz) Garlic Puree 1 tsp
Creamed Horseradish 2 tsp Seeded Soya Loaf
Rapid Wholemeal Loaf 50% Maple and Pecan Nut Loaf Water 270 ml
‘Whole Wheat’-‘Bake Rapid’ (3hr) ‘Whole Wheat’-‘Bake Raisin’ (5hr) (Timer can be used on SD-257) M
M L XL L Granary® Loaf
1 1 Yeast 1 tsp
Yeast 1 tsp 1 ⁄4 tsp 1 ⁄2 tsp Yeast 34
⁄ tsp ‘Whole Wheat’-‘Bake’ (5hr)
Strong Wholemeal 200 g 250 g 275 g Strong White Flour 300 g (11 oz)
Strong Wholemeal Flour 200 g (7 oz) M L XL Soya Flour 100 g (4 oz)
Flour (7 oz) (9 oz) (10 oz)
Strong White Flour 200 g (7 oz) Yeast 34
⁄ tsp 1 tsp 11⁄4 tsp Sugar 2 tsp
Strong White Flour 200 g 225 g 275 g
Butter 15 g (1⁄2 oz) Strong Granary® 400 g 475 g 550 g
(7 oz) (8 oz) (10 oz) Butter 25 g (1 oz)
Sugar 1 tsp 11⁄2 tsp 2 tsp Salt 1 tsp Flour (14 oz) (1 lb 1 oz) (1 lb 4 oz)
Sugar 1 tsp 11⁄2 tsp 2 tsp Salt 1 tsp
Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Maple Syrup 3 tbsp Poppy Seeds 3 tbsp
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Water 280 ml Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Sesame Seeds 2 tbsp
Water 280 ml 340 ml 380 ml *Pecan Nuts, chopped 75 g (3 oz) Water 280 ml
Soya Milk 120 ml
Olive Loaf Spicy Fruit Loaf *Linseeds 50 g (2 oz)
‘Whole Wheat’-‘Bake Raisin’ (5hr) (Timer can be used on SD-257) ‘Whole Wheat’-‘Bake Raisin’ (5hr) *Sunflower Seeds 1 tbsp
M M *Pumpkin Seeds 1 tbsp
Yeast 3
⁄4 tsp Yeast 1 tsp
• This loaf is made with strong white flour but
Strong Wholemeal Flour 200 g (7 oz) Strong Wholemeal Flour 400 g (14 oz)
benefits from the 5 hour cycle.
Strong White Flour 200 g (7 oz) Sugar 2 tsp
Sugar 1 tsp Butter 75 g (3 oz)
Oil 3 tbsp Salt 1 tsp
Cinnamon 2 tsp
Recipes
Salt 1 tsp Rye 100% Rye and Wholemeal
Mixed Spice 1 tsp
[rye] (SD-257 only)
Oregano, dried 1 tbsp ‘Rye’-‘Bake’ (3hr 30min) ‘Rye’-‘Bake’ (3hr 30min)
Water 270 ml Eggs, medium 2 (rye flour and spelt flour)
Yeast 21⁄2 tsp Yeast 2 tsp
*Whole Black Olives, pitted 75 g (3 oz) Water 120 ml  Remember to use the
Rye Flour 500 g (1 lb 2 oz) Rye Flour 250 g (9 oz)
Milk 120 ml rye kneading blade for
Sugar 2 tsp Strong Wholemeal Flour 250 g (9 oz)
Fresh Yeast Wholemeal Loaf 100% *Mixed Dried Fruit 150 g (5 oz) all these recipes.
Oil 2 tbsp Sugar 2 tsp
 As a result of the
‘Whole Wheat’-‘Bake’ (5hr) Salt 2 tsp Oil 2 tbsp
Seeded Wholemeal Loaf consistency some flour
L Water 440 ml Salt 2 tsp
‘Whole Wheat’-‘Bake Raisin’ (5hr) (Timer can be used on SD-257) may remain on the
Fresh Yeast 8 g (1⁄3 oz) Water 380 ml
sides of the loaf, but
Strong Wholemeal Flour 500 g (1 lb 2 oz) M L XL Rye and White
3
this is normal.
Sugar 11⁄2 tsp Yeast ⁄4 tsp 1 tsp 11⁄4 tsp Rye and Stout
 Due to their consistency, ‘Rye’-‘Bake’ (3hr 30min)
Oil 2 tbsp Strong Wholemeal 400 g 475 g 550 g
Flour (14 oz) (1 lb 1 oz) (1 lb 4 oz) the kneading blade will Yeast 2 tsp ‘Rye’-‘Bake’ (3hr 30min)
Salt 11⁄4 tsp often become embedded Rye Flour 250 g (9 oz) Yeast 21⁄2 tsp
Sugar 1 tsp 11⁄2 tsp 2 tsp
Water 350 ml in Rye Bread loaves. Strong White Flour 250 g (9 oz) Rye Flour 500 g (1 lb 2 oz)
Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Wait for the loaf to cool Sugar 2 tsp Sugar 2 tsp
Honey and Sunflower Loaf Sesame Seeds 1 tbsp 11⁄2 tbsp 2 tbsp (to avoid burning your Oil 2 tbsp Oil 2 tbsp
‘Whole Wheat’-‘Bake Raisin’ (5hr) (Timer can be used on SD-257) Poppy Seeds 1 tbsp 11⁄2 tbsp 2 tbsp hands), before removing Salt 2 tsp Salt 2 tsp
L the blade by pressing on Water 360 ml Water 220 ml
Yeast 1 tsp the base of the loaf and Guinness®/Stout 220 ml
*Linseeds 1 tbsp 11⁄2 tbsp 2 tbsp
Strong Wholemeal Flour 250 g (9 oz) manipulating it out gently
*Pumpkin Seeds 1 tbsp 11⁄2 tbsp 2 tbsp
Strong White Flour 225 g (8 oz) to avoid damaging the
*Sunflower Seeds 1 tbsp 11⁄2 tbsp 2 tbsp
Honey 2 tbsp loaf.
Butter 25 g (1 oz) : Timer can be used
Salt 11⁄4 tsp for recipes with this
Water 320 ml symbol (3hr 30min-
*Sunflower Seeds 4 tbsp 13 hours)
• For addition of ingredients with*, follow programming instructions on P.11. • For addition of ingredients with*, follow programming instructions on P.11.
18 19
Bread Recipes
[whole wheat] Rapid Wholemeal Loaf 70% Pesto and Pine Nut Loaf Onion Loaf Malted Brown Loaf
(wholemeal flour) ‘Whole Wheat’-‘Bake Rapid’ (3hr) ‘Whole Wheat’-‘Bake Raisin’ (5hr) (Timer can be used on SD-257) ‘Whole Wheat’-‘Bake’ (5hr) ‘Whole Wheat’-‘Bake’ (5hr)
M L XL M L XL M M L XL
: Timer can be used Yeast 1 tsp 11⁄4 tsp 11⁄2 tsp Yeast 34
⁄ tsp Yeast 34
for recipes with this Strong Wholemeal 300 g 350 g 400 g Strong Wholemeal 200 g 250 g 300 g Strong Wholemeal Flour 300 g (11 oz) Strong Granary® 250 g 300 g 350 g
symbol (5-13 hours) Flour (11 oz) (12 oz) (14 oz) Flour (7 oz) (9 oz) (11 oz) Strong White Flour 100 g (4 oz) Flour (9 oz) (11 oz) (12 oz)
Strong White Flour 100 g 125 g 150 g Strong White Flour 200 g (7 oz) 225 g (8 oz) 250 g (9 oz) Sugar 1 tsp Strong White Flour 150 g (5 oz) 200 g (7 oz) 250 g (9 oz)
(4 oz) (41⁄2 oz) (5 oz) Sugar 1 tsp 11⁄2 tsp 2 tsp Sugar 1 tsp 11⁄2 tsp 2 tsp
Sugar 1 tsp 11⁄2 tsp 2 tsp Oil 1 tbsp
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Salt 1 tsp Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Pesto 2 tbsp 3 tbsp 4 tbsp Salt 1 tsp 11⁄4 tsp 11⁄2 tsp
Onion, chopped and
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Water 280 ml 340 ml 380 ml softened with 1 tsp oil 50 g (2 oz) Water 270 ml 320 ml 360 ml
Water 280 ml 340 ml 380 ml *Pine Nuts 75 g (3 oz) 100 g (4 oz) 125 g (5 oz) Garlic Puree 1 tsp
Creamed Horseradish 2 tsp Seeded Soya Loaf
Rapid Wholemeal Loaf 50% Maple and Pecan Nut Loaf Water 270 ml
‘Whole Wheat’-‘Bake Rapid’ (3hr) ‘Whole Wheat’-‘Bake Raisin’ (5hr) (Timer can be used on SD-257) M
M L XL L Granary® Loaf
1 1 Yeast 1 tsp
Yeast 1 tsp 1 ⁄4 tsp 1 ⁄2 tsp Yeast 34
⁄ tsp ‘Whole Wheat’-‘Bake’ (5hr)
Strong Wholemeal 200 g 250 g 275 g Strong White Flour 300 g (11 oz)
Strong Wholemeal Flour 200 g (7 oz) M L XL Soya Flour 100 g (4 oz)
Flour (7 oz) (9 oz) (10 oz)
Strong White Flour 200 g (7 oz) Yeast 34
⁄ tsp 1 tsp 11⁄4 tsp Sugar 2 tsp
Strong White Flour 200 g 225 g 275 g
Butter 15 g (1⁄2 oz) Strong Granary® 400 g 475 g 550 g
(7 oz) (8 oz) (10 oz) Butter 25 g (1 oz)
Sugar 1 tsp 11⁄2 tsp 2 tsp Salt 1 tsp Flour (14 oz) (1 lb 1 oz) (1 lb 4 oz)
Sugar 1 tsp 11⁄2 tsp 2 tsp Salt 1 tsp
Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Maple Syrup 3 tbsp Poppy Seeds 3 tbsp
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Water 280 ml Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Sesame Seeds 2 tbsp
Water 280 ml 340 ml 380 ml *Pecan Nuts, chopped 75 g (3 oz) Water 280 ml
Soya Milk 120 ml
Olive Loaf Spicy Fruit Loaf *Linseeds 50 g (2 oz)
‘Whole Wheat’-‘Bake Raisin’ (5hr) (Timer can be used on SD-257) ‘Whole Wheat’-‘Bake Raisin’ (5hr) *Sunflower Seeds 1 tbsp
M M *Pumpkin Seeds 1 tbsp
Yeast 3
⁄4 tsp Yeast 1 tsp
• This loaf is made with strong white flour but
Strong Wholemeal Flour 200 g (7 oz) Strong Wholemeal Flour 400 g (14 oz)
benefits from the 5 hour cycle.
Strong White Flour 200 g (7 oz) Sugar 2 tsp
Sugar 1 tsp Butter 75 g (3 oz)
Oil 3 tbsp Salt 1 tsp
Cinnamon 2 tsp
Recipes
Salt 1 tsp Rye 100% Rye and Wholemeal
Mixed Spice 1 tsp
[rye] (SD-257 only)
Oregano, dried 1 tbsp ‘Rye’-‘Bake’ (3hr 30min) ‘Rye’-‘Bake’ (3hr 30min)
Water 270 ml Eggs, medium 2 (rye flour and spelt flour)
Yeast 21⁄2 tsp Yeast 2 tsp
*Whole Black Olives, pitted 75 g (3 oz) Water 120 ml  Remember to use the
Rye Flour 500 g (1 lb 2 oz) Rye Flour 250 g (9 oz)
Milk 120 ml rye kneading blade for
Sugar 2 tsp Strong Wholemeal Flour 250 g (9 oz)
Fresh Yeast Wholemeal Loaf 100% *Mixed Dried Fruit 150 g (5 oz) all these recipes.
Oil 2 tbsp Sugar 2 tsp
 As a result of the
‘Whole Wheat’-‘Bake’ (5hr) Salt 2 tsp Oil 2 tbsp
Seeded Wholemeal Loaf consistency some flour
L Water 440 ml Salt 2 tsp
‘Whole Wheat’-‘Bake Raisin’ (5hr) (Timer can be used on SD-257) may remain on the
Fresh Yeast 8 g (1⁄3 oz) Water 380 ml
sides of the loaf, but
Strong Wholemeal Flour 500 g (1 lb 2 oz) M L XL Rye and White
3
this is normal.
Sugar 11⁄2 tsp Yeast ⁄4 tsp 1 tsp 11⁄4 tsp Rye and Stout
 Due to their consistency, ‘Rye’-‘Bake’ (3hr 30min)
Oil 2 tbsp Strong Wholemeal 400 g 475 g 550 g
Flour (14 oz) (1 lb 1 oz) (1 lb 4 oz) the kneading blade will Yeast 2 tsp ‘Rye’-‘Bake’ (3hr 30min)
Salt 11⁄4 tsp often become embedded Rye Flour 250 g (9 oz) Yeast 21⁄2 tsp
Sugar 1 tsp 11⁄2 tsp 2 tsp
Water 350 ml in Rye Bread loaves. Strong White Flour 250 g (9 oz) Rye Flour 500 g (1 lb 2 oz)
Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Wait for the loaf to cool Sugar 2 tsp Sugar 2 tsp
Honey and Sunflower Loaf Sesame Seeds 1 tbsp 11⁄2 tbsp 2 tbsp (to avoid burning your Oil 2 tbsp Oil 2 tbsp
‘Whole Wheat’-‘Bake Raisin’ (5hr) (Timer can be used on SD-257) Poppy Seeds 1 tbsp 11⁄2 tbsp 2 tbsp hands), before removing Salt 2 tsp Salt 2 tsp
L the blade by pressing on Water 360 ml Water 220 ml
Yeast 1 tsp the base of the loaf and Guinness®/Stout 220 ml
*Linseeds 1 tbsp 11⁄2 tbsp 2 tbsp
Strong Wholemeal Flour 250 g (9 oz) manipulating it out gently
*Pumpkin Seeds 1 tbsp 11⁄2 tbsp 2 tbsp
Strong White Flour 225 g (8 oz) to avoid damaging the
*Sunflower Seeds 1 tbsp 11⁄2 tbsp 2 tbsp
Honey 2 tbsp loaf.
Butter 25 g (1 oz) : Timer can be used
Salt 11⁄4 tsp for recipes with this
Water 320 ml symbol (3hr 30min-
*Sunflower Seeds 4 tbsp 13 hours)
• For addition of ingredients with*, follow programming instructions on P.11. • For addition of ingredients with*, follow programming instructions on P.11.
18 19
Bread Recipes
[rye] (SD-257 only) Seeded Rye Seeded Spelt [italian] Easy Ciabatta Mushroom and Pancetta Three Cheeses
(rye flour and spelt ‘Rye’-‘Bake’ (3hr 30min) ‘Rye’-‘Bake’ (3hr 30min) or ‘Bake Rapid’ (1hr 55min) (white flour) ‘Italian’-‘Bake’ (4hr 30min) ‘Italian’-‘Bake’ (4hr 30min) ‘Italian’-‘Bake’ (4hr 30min)
flour) Yeast 21⁄2 tsp Yeast 11⁄2 tsp Make light bread for Yeast 1 tsp Yeast 34⁄ tsp Yeast 34
⁄ tsp
Rye Flour 500 g (1 lb 2 oz) Spelt Flour 400 g (14 oz) enjoying with pasta, etc. Strong White Flour 500 g (1 lb 2 oz) Strong White Flour 400 g (14 oz) Strong White Flour 400 g (14 oz)
 Remember to use the
Sugar 2 tsp Honey 1 tsp Sugar 1 tsp Sugar 1 tsp Sugar 1 tsp
kneading blade (rye  The Raisin nut 1⁄2 tsp
Oil 2 tbsp Oil 2 tbsp Olive Oil 3 tbsp Butter 15 g (1⁄2 oz) Salt
bread) for all these dispenser does not 1
Salt 2 tsp Salt 1 tsp operate on the Italian Salt 1 tsp Salt ⁄2 tsp Dolcelatte 50 g (2 oz)
recipes.
Poppy Seeds 2 tbsp Linseeds 3 tbsp Water 310 ml Cep Mushrooms, Parmesan
 The Raisin nut program. soaked 25 g (1 oz) Cheese,grated 25 g (1 oz)
Linseeds 3 tbsp Poppy Seeds 2 tbsp  Put any additional
dispenser does not Green Pesto, Onion and Garlic Pancetta, cooked Mozzarella 50 g (2 oz)
Sunflower Seeds 3 tbsp Sesame Seeds 2 tbsp ingredients directly and chopped 25 g (1 oz)
operate on the Rye Water 240 ml
Water 430 ml Water 300 ml into the bread pan at
‘Italian’-‘Bake’ (4hr 30min) Water 280 ml
program. 3
Yeast ⁄4 tsp
 Put any additional • This loaf has a flat or slightly sunken top. the start. Tomato Focaccia
ingredients directly Rye and Spelt  Passata is a thick Strong White Flour 350 g (12 oz) Oregano and Olive
Lemon and Poppy Seed Spelt Polenta
‘Italian’-‘Bake’ (4hr 30min)
into the bread pan at ‘Rye’-‘Bake’ (3hr 30min) tomato sauce that 50 g (2 oz) ‘Italian’-‘Bake’ (4hr 30min) 34
Sugar 1 tsp Yeast ⁄ tsp
the start. Yeast 2 tsp ‘Rye’-‘Bake’ (3hr 30min) or ‘Bake Rapid’ (1hr 55min) is usually near the Yeast 34
⁄ tsp
Salt 1⁄2 tsp Strong White Flour 400 g (14 oz)
 As a result of the Rye Flour 250 g (9 oz) Yeast 11⁄2 tsp pasta sauces in Strong White Flour 400 g (14 oz) Sugar 1 tsp
consistency some flour Spelt Flour 400 g (14 oz) supermarkets. Green Pesto 2 tbsp Sugar 1 tsp
Spelt Flour 250 g (9 oz) Olive Oil 1 tbsp
may remain on the Milk Powder 2 tbsp Onion, chopped and Olive Oil 2 tbsp
Honey 2 tsp : Timer can be used softened with 1 tsp oil 75 g (3 oz) Salt 1 tsp
sides of the loaf, but 1⁄2 tsp
Oil 2 tbsp Honey 1 tsp Garlic clove, finely Salt Passata 150 ml
for recipes with this 2
this is normal. Salt 2 tsp Oil 2 tbsp chopped Oregano 1 tbsp
symbol (4hr 30min- Water 120 ml
 Due to their Water 360 ml Salt 1 tsp Water 250 ml Black Olives,
13 hours) chopped 50 g (2 oz) Green Pitted Olives 50 g (2 oz)
consistency, the Poppy Seeds 3 tbsp Sundried Tomatoes,
• This loaf has a flat or slightly sunken top. Sundried Tomato and Parmesan Water 280 ml 50 g (2 oz)
kneading blade Grated Zest from Lemon 1 chopped
will often become Spelt Lemon Juice 30 ml ‘Italian’-‘Bake’ (4hr 30min)
embedded in Rye Water 280 ml Yeast 3
⁄4 tsp
‘Rye’-‘Bake’ (3hr 30min) or ‘Bake Rapid’ (1hr 55min)
Bread loaves. Wait Strong White Flour 400 g (14 oz)
Yeast 11⁄2 tsp • The lemon and poppy seed loaf will have a
for the loaf to cool Sugar 1 tsp
Spelt Flour 400 g (14 oz) closer texture than the standard spelt loaf.
(to avoid burning Salt 1
⁄2 tsp
Honey 1 tsp
your hands), before Parmesan Cheese,
Oil 2 tbsp grated 50 g (2 oz)
removing the blade
by pressing on the Salt 1 tsp Sundried Tomatoes
in Oil, chopped 75 g (3 oz)
base of the loaf Water 300 ml
• This loaf has a flat or slightly sunken top. Water 270 ml
and manipulating it
out gently to avoid
Fruity Spelt
Recipes
damaging the loaf. [brioche] Brioche Bake loaf Brioche Bake Butter loaf
‘Rye’-‘Bake’ (3hr 30min) or ‘Bake Rapid’ (1hr 55min) ‘Brioche’- ‘Bake’ (3hr 30min) ‘Brioche’- ‘Bake Butter’ (3hr 30min)
: Timer can be used Yeast 11⁄2 tsp Yeast 11⁄4 tsp Yeast 11⁄4 tsp
for recipes with this Spelt Flour 500 g (1lb 2 oz) Strong White Flour 400 g (14 oz) Strong White Flour 400 g (14 oz)
symbol (3hr 30min- Honey 1 tsp Sugar 2 tbsp Sugar 2 tbsp
13 hours)
Oil 2 tbsp Salt 1 tsp Salt 1 tsp
Salt 1 tsp Skimmed milk 2 tbsp Skimmed milk 2 tbsp
Mixed Dried Fruit 150 g (5 oz) Butter (Cut into 2 cm cubes Butter (Cut into 2 cm cubes
and keep in fridge) 100 g (4 oz) and keep in fridge) 50 g (2 oz)
Mixed Spice 3 tsp
Water 360 ml Water 220 ml Water 220 ml
• This loaf has a flat or slightly sunken top. Butter for added later (Cut
into 1–2 cm cubes and 50 g (2 oz)
keep in fridge)
French Rustic French [sandwich] White Sandwich Wholemeal Sandwich

[french]
‘French’-‘Bake’ (6hr) ‘French’-‘Bake’ (6hr) Make bread with a soft ‘Sandwich’-‘Bake’ (5hr) ‘Sandwich’-‘Bake’ (5hr)
(white flour/wholemeal
crust and texture. Yeast 12
⁄ tsp Yeast 12
⁄ tsp
flour) Yeast 1 tsp Yeast 1 tsp
Strong White Flour 400 g (14 oz) Strong White Flour 275 g (10 oz) : Timer can be used Strong White Flour 400 g (14 oz) Strong Wholemeal Flour 400 g (14 oz)
Make bread with a crispy Sugar 1 tsp Sugar 1 tsp
crust and texture. Butter 15 g (1⁄2 oz) Strong Wholemeal Flour 75 g (3 oz) for recipes with this
Salt 1 tsp Rye Flour 50 g (2 oz) symbol (5-13 hours) Butter 15 g (1⁄2 oz) Butter 15 g (1⁄2 oz)
: Timer can be used Water 300 ml Butter 15 g (1⁄2 oz) Salt 1 tsp Salt 1 tsp
for recipes with this Salt 1 tsp Water 290 ml Water 310 ml
symbol (6-13 hours) Water 310 ml Brown Sandwich Granary® Sandwich
‘Sandwich’-‘Bake’ (5hr) ‘Sandwich’-‘Bake’ (5hr)
1 1
Yeast ⁄2 tsp Yeast ⁄2 tsp
Strong Brown Flour 400 g (14 oz) Strong Granary® Flour 400 g (14 oz)
Sugar 1 tsp Sugar 1 tsp
Butter 15 g (1⁄2 oz) Butter 15 g (1⁄2 oz)
20 Water 290 ml Water 280 ml 21
Bread Recipes
[rye] (SD-257 only) Seeded Rye Seeded Spelt [italian] Easy Ciabatta Mushroom and Pancetta Three Cheeses
(rye flour and spelt ‘Rye’-‘Bake’ (3hr 30min) ‘Rye’-‘Bake’ (3hr 30min) or ‘Bake Rapid’ (1hr 55min) (white flour) ‘Italian’-‘Bake’ (4hr 30min) ‘Italian’-‘Bake’ (4hr 30min) ‘Italian’-‘Bake’ (4hr 30min)
flour) Yeast 21⁄2 tsp Yeast 11⁄2 tsp Make light bread for Yeast 1 tsp Yeast 34⁄ tsp Yeast 34
⁄ tsp
Rye Flour 500 g (1 lb 2 oz) Spelt Flour 400 g (14 oz) enjoying with pasta, etc. Strong White Flour 500 g (1 lb 2 oz) Strong White Flour 400 g (14 oz) Strong White Flour 400 g (14 oz)
 Remember to use the
Sugar 2 tsp Honey 1 tsp Sugar 1 tsp Sugar 1 tsp Sugar 1 tsp
kneading blade (rye  The Raisin nut 1⁄2 tsp
Oil 2 tbsp Oil 2 tbsp Olive Oil 3 tbsp Butter 15 g (1⁄2 oz) Salt
bread) for all these dispenser does not 1
Salt 2 tsp Salt 1 tsp operate on the Italian Salt 1 tsp Salt ⁄2 tsp Dolcelatte 50 g (2 oz)
recipes.
Poppy Seeds 2 tbsp Linseeds 3 tbsp Water 310 ml Cep Mushrooms, Parmesan
 The Raisin nut program. soaked 25 g (1 oz) Cheese,grated 25 g (1 oz)
Linseeds 3 tbsp Poppy Seeds 2 tbsp  Put any additional
dispenser does not Green Pesto, Onion and Garlic Pancetta, cooked Mozzarella 50 g (2 oz)
Sunflower Seeds 3 tbsp Sesame Seeds 2 tbsp ingredients directly and chopped 25 g (1 oz)
operate on the Rye Water 240 ml
Water 430 ml Water 300 ml into the bread pan at
‘Italian’-‘Bake’ (4hr 30min) Water 280 ml
program. 3
Yeast ⁄4 tsp
 Put any additional • This loaf has a flat or slightly sunken top. the start. Tomato Focaccia
ingredients directly Rye and Spelt  Passata is a thick Strong White Flour 350 g (12 oz) Oregano and Olive
Lemon and Poppy Seed Spelt Polenta
‘Italian’-‘Bake’ (4hr 30min)
into the bread pan at ‘Rye’-‘Bake’ (3hr 30min) tomato sauce that 50 g (2 oz) ‘Italian’-‘Bake’ (4hr 30min) 34
Sugar 1 tsp Yeast ⁄ tsp
the start. Yeast 2 tsp ‘Rye’-‘Bake’ (3hr 30min) or ‘Bake Rapid’ (1hr 55min) is usually near the Yeast 34
⁄ tsp
Salt 1⁄2 tsp Strong White Flour 400 g (14 oz)
 As a result of the Rye Flour 250 g (9 oz) Yeast 11⁄2 tsp pasta sauces in Strong White Flour 400 g (14 oz) Sugar 1 tsp
consistency some flour Spelt Flour 400 g (14 oz) supermarkets. Green Pesto 2 tbsp Sugar 1 tsp
Spelt Flour 250 g (9 oz) Olive Oil 1 tbsp
may remain on the Milk Powder 2 tbsp Onion, chopped and Olive Oil 2 tbsp
Honey 2 tsp : Timer can be used softened with 1 tsp oil 75 g (3 oz) Salt 1 tsp
sides of the loaf, but 1⁄2 tsp
Oil 2 tbsp Honey 1 tsp Garlic clove, finely Salt Passata 150 ml
for recipes with this 2
this is normal. Salt 2 tsp Oil 2 tbsp chopped Oregano 1 tbsp
symbol (4hr 30min- Water 120 ml
 Due to their Water 360 ml Salt 1 tsp Water 250 ml Black Olives,
13 hours) chopped 50 g (2 oz) Green Pitted Olives 50 g (2 oz)
consistency, the Poppy Seeds 3 tbsp Sundried Tomatoes,
• This loaf has a flat or slightly sunken top. Sundried Tomato and Parmesan Water 280 ml 50 g (2 oz)
kneading blade Grated Zest from Lemon 1 chopped
will often become Spelt Lemon Juice 30 ml ‘Italian’-‘Bake’ (4hr 30min)
embedded in Rye Water 280 ml Yeast 3
⁄4 tsp
‘Rye’-‘Bake’ (3hr 30min) or ‘Bake Rapid’ (1hr 55min)
Bread loaves. Wait Strong White Flour 400 g (14 oz)
Yeast 11⁄2 tsp • The lemon and poppy seed loaf will have a
for the loaf to cool Sugar 1 tsp
Spelt Flour 400 g (14 oz) closer texture than the standard spelt loaf.
(to avoid burning Salt 1
⁄2 tsp
Honey 1 tsp
your hands), before Parmesan Cheese,
Oil 2 tbsp grated 50 g (2 oz)
removing the blade
by pressing on the Salt 1 tsp Sundried Tomatoes
in Oil, chopped 75 g (3 oz)
base of the loaf Water 300 ml
• This loaf has a flat or slightly sunken top. Water 270 ml
and manipulating it
out gently to avoid
Fruity Spelt
Recipes
damaging the loaf. [brioche] Brioche Bake loaf Brioche Bake Butter loaf
‘Rye’-‘Bake’ (3hr 30min) or ‘Bake Rapid’ (1hr 55min) ‘Brioche’- ‘Bake’ (3hr 30min) ‘Brioche’- ‘Bake Butter’ (3hr 30min)
: Timer can be used Yeast 11⁄2 tsp Yeast 11⁄4 tsp Yeast 11⁄4 tsp
for recipes with this Spelt Flour 500 g (1lb 2 oz) Strong White Flour 400 g (14 oz) Strong White Flour 400 g (14 oz)
symbol (3hr 30min- Honey 1 tsp Sugar 2 tbsp Sugar 2 tbsp
13 hours)
Oil 2 tbsp Salt 1 tsp Salt 1 tsp
Salt 1 tsp Skimmed milk 2 tbsp Skimmed milk 2 tbsp
Mixed Dried Fruit 150 g (5 oz) Butter (Cut into 2 cm cubes Butter (Cut into 2 cm cubes
and keep in fridge) 100 g (4 oz) and keep in fridge) 50 g (2 oz)
Mixed Spice 3 tsp
Water 360 ml Water 220 ml Water 220 ml
• This loaf has a flat or slightly sunken top. Butter for added later (Cut
into 1–2 cm cubes and 50 g (2 oz)
keep in fridge)
French Rustic French [sandwich] White Sandwich Wholemeal Sandwich

[french]
‘French’-‘Bake’ (6hr) ‘French’-‘Bake’ (6hr) Make bread with a soft ‘Sandwich’-‘Bake’ (5hr) ‘Sandwich’-‘Bake’ (5hr)
(white flour/wholemeal
crust and texture. Yeast 12
⁄ tsp Yeast 12
⁄ tsp
flour) Yeast 1 tsp Yeast 1 tsp
Strong White Flour 400 g (14 oz) Strong White Flour 275 g (10 oz) : Timer can be used Strong White Flour 400 g (14 oz) Strong Wholemeal Flour 400 g (14 oz)
Make bread with a crispy Sugar 1 tsp Sugar 1 tsp
crust and texture. Butter 15 g (1⁄2 oz) Strong Wholemeal Flour 75 g (3 oz) for recipes with this
Salt 1 tsp Rye Flour 50 g (2 oz) symbol (5-13 hours) Butter 15 g (1⁄2 oz) Butter 15 g (1⁄2 oz)
: Timer can be used Water 300 ml Butter 15 g (1⁄2 oz) Salt 1 tsp Salt 1 tsp
for recipes with this Salt 1 tsp Water 290 ml Water 310 ml
symbol (6-13 hours) Water 310 ml Brown Sandwich Granary® Sandwich
‘Sandwich’-‘Bake’ (5hr) ‘Sandwich’-‘Bake’ (5hr)
1 1
Yeast ⁄2 tsp Yeast ⁄2 tsp
Strong Brown Flour 400 g (14 oz) Strong Granary® Flour 400 g (14 oz)
Sugar 1 tsp Sugar 1 tsp
Butter 15 g (1⁄2 oz) Butter 15 g (1⁄2 oz)
20 Water 290 ml Water 280 ml 21
Gluten Free Recipes
[basic]
Gluten Free Bread
[gluten free] Before making gluten free bread
(gluten free bread mix / Glutafin Gluten Free Bread Mix Juvela Bread Mixes
wheat free bread mix) ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2hr) ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2hr)
 Consult your doctor and follow the guidelines below!
Cold Tap Water 400 ml Gluten Free Mix Fibre Mix
: Timer cannot be used If you make gluten free bread  You can order extra bread pans and
Oil 2 tsp Water 400 ml 430 ml
 The Raisin Nut as part of dietary therapy, it is kneading blades at the following: Bread Mix 500 g (1 lb 2 oz) Salt 1
⁄2 tsp 1
⁄2 tsp
Dispenser does not important that you avoid cross- • Customer Care Centre: 0844 8443868 Yeast 2 tsp Oil 1 tbsp 1 tbsp
operate on the Gluten contamination with flour that does Bread Mix 500 g (1 lb 2 oz) 500 g (1 lb 2 oz)
Free program.
• Direct Online: Glutafin Gluten Free Fibre Bread Mix
contain gluten. Yeast 1 tsp 1 tsp
 Put any additional http://www.panasonic.co.uk
Please take particular care when ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2hr)
ingredients directly Hot Water from the Kettle 200 ml
into the bread pan at
washing the bread pan and the
kneading blade, etc. Cold Tap Water 200 ml
the start. Oil 11⁄2 tbsp
 You can bake gluten
 It is made differently to other types of bread! Bread Mix 500 g (1 lb 2 oz)
free cakes following Yeast 2 tsp
our recipes on The order of putting in ingredients If kneading blade becomes
pages 30-33 by is different embedded in bread
substituting gluten free Please put in the ingredients in the Due to their consistency, the
plain flour for standard
following order so that the gluten free kneading blade will often become
plain flour. If self-
bread mix is well mixed. (The wrong embedded in Gluten and Wheat Free
raising flour is required
also add 1 tsp of order may result in poor rising) Bread loaves. Wait for the loaf to
gluten free baking  Water, salt, fat  gluten free bread cool (to avoid burning your hands), Gluten and Wheat Free
powder. mix  dry yeast before removing the blade by
Wheat Free bread is quite different from gluten free bread as it does not contain gluten or wheat starch. Some wheat free mixes
 You can purchase gluten pressing on the base of the loaf and are better suited to longer cycles. Please check all ingredients listing for computability with your diet. Barley contains gluten.
free bread mix at: The outcome differs depending manipulating it out gently to avoid
•Pharmacies on the type of flour damaging the loaf. Glutafin Gluten Free/Wheat Free Juvela Bread Mixes
•Health food shops
The recipes above have been ‘Basic’-‘Bake’-‘Large’ Size-‘Dark’ Crust (4hr) ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2hr)
•Major supermarkets Consume within two days
developed with particular types of Bread Mix Fibre Bread Mix Harvest Mix Wheat Free
bread mix, and so the final outcome Store your finished bread in a cool, Cold Tap Water 450 ml 480 ml Water 420 ml
Note may differ depending on the actual dry place, and consume within two Oil 1 tbsp 1 tbsp Salt 1
⁄2 tsp
bread mix used. (There may be days. If you cannot finish it all in Bread Mix 500 g (1 lb 2 oz) 500 g (1 lb 2 oz) Oil 1 tbsp
 Making gluten free
time, cut it into slices, place in a
Recipes
bread is very different greater variation with wheat free Yeast 11⁄2 tsp 1 tsp Bread Mix 500 g (1 lb 2 oz)
from the normal way bread mixes.) freezer bag and into the freezer. Yeast 1 tsp
Gluten and Wheat Free Bread
of producing bread
‘Basic’-‘Bake’-‘Medium’ Crust (4hr) Sainsbury’s Free from Gluten and
in the breadmaker.
Warm Water + 1 Egg + 1 Egg White made up to 430 ml Wheat Free Bread Mix with Added Fibre
Please read through
Melted Butter 60 ml ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2hr)
the guidelines on the  Flavoured Gluten Free Loaves
right. Cider Vinegar 1 tsp Water 440 ml
Use one quantity of chosen mix and add the following ingredients to your Bread pan to
 Please consult flour Brown Rice Flour 300 g (11 oz) Vegetable Oil 2 tbsp
produce the loaf of your choice.
manufacturers for Potato Starch 100 g (4 oz) Mix 500 g (1 lb 2 oz)
Select Medium crust unless otherwise stated.
detailed information. Skimmed Milk Powder 50 g (2 oz) Yeast 1 tsp
 As a result of Spicy Fruit Loaf Five Seeds Loaf (Dark Crust) Xanthum Gum 1 tbsp
consistency some flour • 100 g (4 oz) mixed fruit • 1 tbsp linseeds Sugar 1 tbsp
may remain on the • 2 tsp cinnamon • 2 tbsp sesame seeds Salt 1 tsp
sides of the loaf, but Date & Raisin Loaf • 1 tbsp pumpkin seeds Yeast 1 tsp
this is normal. • 1 tbsp poppy seeds • The milk powder may be omitted.
• juice of 2 oranges (made up to the
• 1 tbsp sunflower seeds
quantity of water required), placed in
the pan before gluten free mix Sundried Tomato & Parmesan Loaf Doves Farm Gluten Free
• 2 tsp mixed spice (Dark Crust) ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2hr)
• 150 g (5 oz) chopped dates • 50 g (2 oz) parmesan cheese grated Brown Bread Flour White Bread Flour
• 100 g (4 oz) raisins • 50 g (2 oz) sundried tomatoes in oil, Water 330 ml 310 ml
• rind of 2 oranges drained and chopped Cider Vinegar 1 tsp 1 tsp
Maple & Pecan Loaf Vegetable Oil 4 tbsp 4 tbsp
• 2 tbsp Maple syrup Egg, medium 1 1
• 50 g (2 oz) Pecans Medium Sized 1 1
Egg, white
Flour 450 g (1 lb) 450 g (1 lb)
Sugar 1 tbsp 1 tbsp
Salt 1 tsp 1 tsp
Yeast 11⁄2 tsp 11⁄2 tsp
22 23
Gluten Free Recipes
[basic]
Gluten Free Bread
[gluten free] Before making gluten free bread
(gluten free bread mix / Glutafin Gluten Free Bread Mix Juvela Bread Mixes
wheat free bread mix) ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2hr) ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2hr)
 Consult your doctor and follow the guidelines below!
Cold Tap Water 400 ml Gluten Free Mix Fibre Mix
: Timer cannot be used If you make gluten free bread  You can order extra bread pans and
Oil 2 tsp Water 400 ml 430 ml
 The Raisin Nut as part of dietary therapy, it is kneading blades at the following: Bread Mix 500 g (1 lb 2 oz) Salt 1
⁄2 tsp 1
⁄2 tsp
Dispenser does not important that you avoid cross- • Customer Care Centre: 0844 8443868 Yeast 2 tsp Oil 1 tbsp 1 tbsp
operate on the Gluten contamination with flour that does Bread Mix 500 g (1 lb 2 oz) 500 g (1 lb 2 oz)
Free program.
• Direct Online: Glutafin Gluten Free Fibre Bread Mix
contain gluten. Yeast 1 tsp 1 tsp
 Put any additional http://www.panasonic.co.uk
Please take particular care when ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2hr)
ingredients directly Hot Water from the Kettle 200 ml
into the bread pan at
washing the bread pan and the
kneading blade, etc. Cold Tap Water 200 ml
the start. Oil 11⁄2 tbsp
 You can bake gluten
 It is made differently to other types of bread! Bread Mix 500 g (1 lb 2 oz)
free cakes following Yeast 2 tsp
our recipes on The order of putting in ingredients If kneading blade becomes
pages 30-33 by is different embedded in bread
substituting gluten free Please put in the ingredients in the Due to their consistency, the
plain flour for standard
following order so that the gluten free kneading blade will often become
plain flour. If self-
bread mix is well mixed. (The wrong embedded in Gluten and Wheat Free
raising flour is required
also add 1 tsp of order may result in poor rising) Bread loaves. Wait for the loaf to
gluten free baking  Water, salt, fat  gluten free bread cool (to avoid burning your hands), Gluten and Wheat Free
powder. mix  dry yeast before removing the blade by
Wheat Free bread is quite different from gluten free bread as it does not contain gluten or wheat starch. Some wheat free mixes
 You can purchase gluten pressing on the base of the loaf and are better suited to longer cycles. Please check all ingredients listing for computability with your diet. Barley contains gluten.
free bread mix at: The outcome differs depending manipulating it out gently to avoid
•Pharmacies on the type of flour damaging the loaf. Glutafin Gluten Free/Wheat Free Juvela Bread Mixes
•Health food shops
The recipes above have been ‘Basic’-‘Bake’-‘Large’ Size-‘Dark’ Crust (4hr) ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2hr)
•Major supermarkets Consume within two days
developed with particular types of Bread Mix Fibre Bread Mix Harvest Mix Wheat Free
bread mix, and so the final outcome Store your finished bread in a cool, Cold Tap Water 450 ml 480 ml Water 420 ml
Note may differ depending on the actual dry place, and consume within two Oil 1 tbsp 1 tbsp Salt 1
⁄2 tsp
bread mix used. (There may be days. If you cannot finish it all in Bread Mix 500 g (1 lb 2 oz) 500 g (1 lb 2 oz) Oil 1 tbsp
 Making gluten free
time, cut it into slices, place in a
Recipes
bread is very different greater variation with wheat free Yeast 11⁄2 tsp 1 tsp Bread Mix 500 g (1 lb 2 oz)
from the normal way bread mixes.) freezer bag and into the freezer. Yeast 1 tsp
Gluten and Wheat Free Bread
of producing bread
‘Basic’-‘Bake’-‘Medium’ Crust (4hr) Sainsbury’s Free from Gluten and
in the breadmaker.
Warm Water + 1 Egg + 1 Egg White made up to 430 ml Wheat Free Bread Mix with Added Fibre
Please read through
Melted Butter 60 ml ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2hr)
the guidelines on the  Flavoured Gluten Free Loaves
right. Cider Vinegar 1 tsp Water 440 ml
Use one quantity of chosen mix and add the following ingredients to your Bread pan to
 Please consult flour Brown Rice Flour 300 g (11 oz) Vegetable Oil 2 tbsp
produce the loaf of your choice.
manufacturers for Potato Starch 100 g (4 oz) Mix 500 g (1 lb 2 oz)
Select Medium crust unless otherwise stated.
detailed information. Skimmed Milk Powder 50 g (2 oz) Yeast 1 tsp
 As a result of Spicy Fruit Loaf Five Seeds Loaf (Dark Crust) Xanthum Gum 1 tbsp
consistency some flour • 100 g (4 oz) mixed fruit • 1 tbsp linseeds Sugar 1 tbsp
may remain on the • 2 tsp cinnamon • 2 tbsp sesame seeds Salt 1 tsp
sides of the loaf, but Date & Raisin Loaf • 1 tbsp pumpkin seeds Yeast 1 tsp
this is normal. • 1 tbsp poppy seeds • The milk powder may be omitted.
• juice of 2 oranges (made up to the
• 1 tbsp sunflower seeds
quantity of water required), placed in
the pan before gluten free mix Sundried Tomato & Parmesan Loaf Doves Farm Gluten Free
• 2 tsp mixed spice (Dark Crust) ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2hr)
• 150 g (5 oz) chopped dates • 50 g (2 oz) parmesan cheese grated Brown Bread Flour White Bread Flour
• 100 g (4 oz) raisins • 50 g (2 oz) sundried tomatoes in oil, Water 330 ml 310 ml
• rind of 2 oranges drained and chopped Cider Vinegar 1 tsp 1 tsp
Maple & Pecan Loaf Vegetable Oil 4 tbsp 4 tbsp
• 2 tbsp Maple syrup Egg, medium 1 1
• 50 g (2 oz) Pecans Medium Sized 1 1
Egg, white
Flour 450 g (1 lb) 450 g (1 lb)
Sugar 1 tbsp 1 tbsp
Salt 1 tsp 1 tsp
Yeast 11⁄2 tsp 11⁄2 tsp
22 23
Dough Recipes
Rolls Wholemeal Dough 50% Ciabatta
 Select one of the following recipes and follow the method ‘Whole Wheat’-‘Dough’ (3hr 15min) Stage 1 Culture : ‘Pizza’-‘Dough’ (45min)
below. Yeast 11⁄4 tsp Yeast 12
⁄ tsp
1
Shape dough. Strong Wholemeal Flour 275 g (10 oz) Strong White Flour 175 g (6 oz)
Strong White Flour 275 g (10 oz) Water 200 ml
Sugar 2 tsp
Stage 2 : ‘Basic’-‘Dough’ (2hr 20min)
Oil 2 tbsp 14
Yeast ⁄ tsp
Salt 11⁄2 tsp
Strong White Flour 325 g (111⁄2 oz)
Water 340 ml 1⁄2 tsp
Sugar
2
Place onto a greased baking tray and allow to prove Granary® Dough Olive Oil 2 tbsp
[basic] until doubled in size. ‘Whole Wheat’-‘Dough’ (3hr 15min) Salt 11⁄2 tsp
[whole wheat] Yeast 11⁄4 tsp Water 80 ml
[rye] [french] [pizza] Strong Granary® Flour 550 g (1 lb 4 oz)
1
Put all culture ingredients in bread pan and select
The Dough setting mixes and gives the dough it’s first rising Sugar 2 tsp Pizza Dough program 45 mins.
before you shape and bake it in your conventional oven. Oil 2 tbsp
Salt 11⁄2 tsp
2
: Timer cannot be used (except pizza) Turn off at the start/stop pad after 15 mins.
3
Brush with beaten egg. Water 320 ml
(12 hours later)
Prepare your ingredients according to the recipe and select Rye Dough 100%
the correct mode. When your dough is ready, shape it,
3
‘Rye’-‘Dough’ (2hr) Add all ingredients listed in stage 2 and select Basic
4
allow it to rise, and then bake it yourself. Bake in a preheated oven at 220˚C/425˚F/Gas
Yeast 2 tsp Dough program 2 hrs 20 mins.
 The maximum load of the Bread Maker is 600 g (1 lb 5 oz). Mark 7 for 10-15 mins or until golden brown.
Rye Flour 500 g (1 lb 2 oz)
Dough recipes using 300 g (11 oz) of flour may be doubled.
4
Sugar 2 tsp Divide dough into 2 and roll each half out to a rough
 When the DOUGH program has completed its operation,
Oil 3 tbsp oblong loaf shape about 2.5 cm thick.
you may find that the prepared dough is easier to shape if it White Dough
Salt 2 tsp
is tipped onto a lightly floured board before handling. ‘Basic’-‘Dough’ (2hr 20min) Water 360 ml
5
Place on a greased baking tray and sprinkle with
Yeast 11⁄4 tsp
• Use kneading blade (rye bread). flour. Allow to prove at 40˚C/90˚F until doubled in
Example – making plain bread rolls Strong White Flour 550 g (1 lb 4 oz)
size (approx. 20 mins).
Sugar 2 tsp • Prove for 15 mins.
1 Shaping
6
Oil 2 tbsp Bake in a preheated oven at 220˚C/425˚F/Gas
Dough can be shaped into round rolls, plaits, Mark 7 for 20-25 mins or until golden brown.
knots, French sticks, large or small cobs or put in a Salt 11⁄2 tsp Spelt Dough
traditional loaf tin. Water 320 ml ‘Rye’-‘Dough’ (2hr)
 Rolls Brown Dough
Yeast 11⁄2 tsp • This dough can also be made as a loaf. Follow method for
Recipes
Spelt Flour 500 g (1 lb 2 oz) points 1 and 2. Increase water on stage 2 from 80-110 ml
‘Basic’-‘Dough’ (2hr 20min) Honey 1 tsp and select Italian Bake program 4 hrs 30 mins.
Yeast 11⁄4 tsp Oil 3 tbsp
Strong Brown Flour 550 g (1 lb 4 oz) Salt 1 tsp
 Knot Sugar 2 tsp Water 270 ml
Oil 2 tbsp
Salt 11⁄2 tsp • Use kneading blade (rye bread).
Water 320 ml • Prove for 15 mins.
 Hedgehogs Wholemeal Dough 100% French Sticks

‘Whole Wheat’-‘Dough’ (3hr 15min) ‘French’-‘Dough’ (3hr 35min)
Yeast 11⁄4 tsp Yeast 1
⁄2 tsp
Strong Wholemeal Flour 550 g (1 lb 4 oz) Strong White Flour 250 g (9 oz)
Raisins Sugar 2 tsp Butter 15 g (1⁄2 oz)
(Coat with a beaten egg) Oil 2 tbsp Salt 1⁄2 tsp
Salt 11⁄2 tsp Water 150 ml

2 Proving
Water 340 ml
Most recipes require the dough to be left to prove i.e. to be
left to rise after shaping, before the final baking. Generally Wholemeal Dough 70%
the dough should be left to prove in a warm place (at
‘Whole Wheat’-‘Dough’ (3hr 15min)
approximately 40˚C/90˚F) until the dough has doubled in size.
Yeast 11⁄4 tsp
 Approximate proving time-Rolls 25 mins, Whole
Strong Wholemeal Flour 400 g (14 oz)
breads e.g. Panettone etc 50 mins
Strong White Flour 150 g (5 oz)
 To prevent a hard dry skin forming, cover the dough with
Sugar 2 tsp
a large polythene bag or cover with lightly oiled cling film.
Oil 2 tbsp
3 Glazing/Baking Salt 11⁄2 tsp
Brush with milk, salted water, beaten egg or oil. Water 340 ml
Sprinkle with poppy seeds, sesame seeds. Bake
following recipe guidelines.
24 25
Dough Recipes
Rolls Wholemeal Dough 50% Ciabatta
 Select one of the following recipes and follow the method ‘Whole Wheat’-‘Dough’ (3hr 15min) Stage 1 Culture : ‘Pizza’-‘Dough’ (45min)
below. Yeast 11⁄4 tsp Yeast 12
⁄ tsp
1
Shape dough. Strong Wholemeal Flour 275 g (10 oz) Strong White Flour 175 g (6 oz)
Strong White Flour 275 g (10 oz) Water 200 ml
Sugar 2 tsp
Stage 2 : ‘Basic’-‘Dough’ (2hr 20min)
Oil 2 tbsp 14
Yeast ⁄ tsp
Salt 11⁄2 tsp
Strong White Flour 325 g (111⁄2 oz)
Water 340 ml 1⁄2 tsp
Sugar
2
Place onto a greased baking tray and allow to prove Granary® Dough Olive Oil 2 tbsp
[basic] until doubled in size. ‘Whole Wheat’-‘Dough’ (3hr 15min) Salt 11⁄2 tsp
[whole wheat] Yeast 11⁄4 tsp Water 80 ml
[rye] [french] [pizza] Strong Granary® Flour 550 g (1 lb 4 oz)
1
The Dough setting mixes and gives the dough it’s first rising Sugar 2 tsp Pizza Dough program 45 mins.
before you shape and bake it in your conventional oven. Oil 2 tbsp
Salt 11⁄2 tsp
2
: Timer cannot be used (except pizza) Turn off at the start/stop pad after 15 mins.
3
Brush with beaten egg. Water 320 ml
(12 hours later)
Prepare your ingredients according to the recipe and select Rye Dough 100%
the correct mode. When your dough is ready, shape it,
3
‘Rye’-‘Dough’ (2hr) Add all ingredients listed in stage 2 and select Basic
4
allow it to rise, and then bake it yourself. Bake in a preheated oven at 220˚C/425˚F/Gas
Yeast 2 tsp Dough program 2 hrs 20 mins.
 The maximum load of the Bread Maker is 600 g (1 lb 5 oz). Mark 7 for 10-15 mins or until golden brown.
Rye Flour 500 g (1 lb 2 oz)
Dough recipes using 300 g (11 oz) of flour may be doubled.
4
Sugar 2 tsp Divide dough into 2 and roll each half out to a rough
 When the DOUGH program has completed its operation,
Oil 3 tbsp oblong loaf shape about 2.5 cm thick.
you may find that the prepared dough is easier to shape if it White Dough
Salt 2 tsp
is tipped onto a lightly floured board before handling. ‘Basic’-‘Dough’ (2hr 20min) Water 360 ml
5
Yeast 11⁄4 tsp
• Use kneading blade (rye bread). flour. Allow to prove at 40˚C/90˚F until doubled in
Example – making plain bread rolls Strong White Flour 550 g (1 lb 4 oz)
size (approx. 20 mins).
Sugar 2 tsp • Prove for 15 mins.
1 Shaping
6
Oil 2 tbsp Bake in a preheated oven at 220˚C/425˚F/Gas
Dough can be shaped into round rolls, plaits, Mark 7 for 20-25 mins or until golden brown.
knots, French sticks, large or small cobs or put in a Salt 11⁄2 tsp Spelt Dough
traditional loaf tin. Water 320 ml ‘Rye’-‘Dough’ (2hr)
 Rolls Brown Dough
Yeast 11⁄2 tsp • This dough can also be made as a loaf. Follow method for
Recipes
Spelt Flour 500 g (1 lb 2 oz) points 1 and 2. Increase water on stage 2 from 80-110 ml
‘Basic’-‘Dough’ (2hr 20min) Honey 1 tsp and select Italian Bake program 4 hrs 30 mins.
Yeast 11⁄4 tsp Oil 3 tbsp
Strong Brown Flour 550 g (1 lb 4 oz) Salt 1 tsp
 Knot Sugar 2 tsp Water 270 ml
Oil 2 tbsp
Salt 11⁄2 tsp • Use kneading blade (rye bread).
Water 320 ml • Prove for 15 mins.
 Hedgehogs Wholemeal Dough 100% French Sticks

‘Whole Wheat’-‘Dough’ (3hr 15min) ‘French’-‘Dough’ (3hr 35min)
Yeast 11⁄4 tsp Yeast 1
⁄2 tsp
Strong Wholemeal Flour 550 g (1 lb 4 oz) Strong White Flour 250 g (9 oz)
Raisins Sugar 2 tsp Butter 15 g (1⁄2 oz)
(Coat with a beaten egg) Oil 2 tbsp Salt 1⁄2 tsp
Salt 11⁄2 tsp Water 150 ml

2 Proving
Water 340 ml
Most recipes require the dough to be left to prove i.e. to be
left to rise after shaping, before the final baking. Generally Wholemeal Dough 70%
the dough should be left to prove in a warm place (at
‘Whole Wheat’-‘Dough’ (3hr 15min)
approximately 40˚C/90˚F) until the dough has doubled in size.
Yeast 11⁄4 tsp
 Approximate proving time-Rolls 25 mins, Whole
Strong Wholemeal Flour 400 g (14 oz)
breads e.g. Panettone etc 50 mins
Strong White Flour 150 g (5 oz)
 To prevent a hard dry skin forming, cover the dough with
Sugar 2 tsp
a large polythene bag or cover with lightly oiled cling film.
Oil 2 tbsp
3 Glazing/Baking Salt 11⁄2 tsp
Brush with milk, salted water, beaten egg or oil. Water 340 ml
Sprinkle with poppy seeds, sesame seeds. Bake
following recipe guidelines.
24 25
Dough Recipes
Rye and White Rolls Chelsea Buns Croissants Soft Rolls/Baps
Stage 1 Culture : ‘Pizza’-‘Dough’ (45min) Enriched Dough : ‘Basic’-‘Dough’ (2hr 20min) ‘Basic’-‘Dough’ (2hr 20min) ‘Basic’-‘Dough’ (2hr 20min)
Yeast 1 tsp Yeast 12
⁄ tsp Yeast 12⁄ tsp Yeast 1 tsp
Strong White Flour 75 g (3 oz) Strong White Flour 250 g (9 oz) Strong White Flour 300 g (11 oz) Strong White Flour 450 g (1 lb)
1
Rye flour 150 g (5 oz) Sugar 1 tsp Sugar 1 tsp Sugar ⁄2 tsp
Water 200 ml Butter 25 g (1 oz) Butter 25 g (1 oz) Butter 25 g (1 oz)
1 1
Milk Powder 1 tbsp Salt ⁄2 tsp Salt ⁄2 tsp
Stage 2 : ‘Rye’-‘Dough’ (2hr) 1⁄2 tsp
Salt Egg, medium 1 Egg, medium 1
Yeast 1 tsp
Egg, medium 1 Water 150 ml Water **250 ml
Rye Flour 150 g (5 oz) Butter chilled to add
Water 100 ml 150 g (5 oz)
Strong White Flour 100 g (4 oz) when rolling ** For a slightly denser roll try 125 ml water and 125 ml milk.
Sugar 2 tsp Additional Ingredients Sweet Rolls/Buns Suitable for Devonshire Splits
1
Oil 3 tbsp Butter 15 g (1⁄2 oz) Roll dough to 20 cm x 25 cm (8’’ x 10’’) rectangle. ‘Basic’-‘Dough’ (2hr 20min)
Salt 2 tsp Mixed Dried Fruit 100 g (4 oz) Yeast 1 tsp
Water 60 ml Soft Brown Sugar 50 g (2 oz) Strong White Flour 450 g (1 lb)
Mixed Spice 1 tsp Sugar 2 tbsp
1
Butter 75 g (3 oz)
1
Pizza Dough program 45 mins. Knead the dough lightly and roll out to an oblong 1
• Use kneading blade (rye bread). 26 cm x 20 cm (10’’ x 8’’). Salt ⁄2 tsp
2
Divide butter into three portions. Dot one portion Egg, medium 1
2
Turn off at the start/stop pad after 15 mins.
over the top two thirds of the dough. Milk 250 ml
2
(12 hours later) Mix together the mixed dried fruit, soft brown sugar
and mixed spice. Brush the dough with melted
1
Choose one of the above recipes.
3
butter and spread the fruit mixture on top. Roll up Fold the bottom one third up and the top one third
3
Add all ingredients listed in stage 2 and select Rye
from the long edge and cut into 8-10 slices. Arrange down, sealing the edges with a rolling pin. Turn the
Dough program 2 hrs.
in a greased 23 cm (9’’) sandwich tin and allow to dough so that the folded edge is on the side.
2
Place the ingredients into the bread pan in the order
prove at 40˚C/90˚F until doubled in size (approx.
4
Divide dough into 12-15 pieces and shape into rolls. listed above.
20 mins).
3
Bake in a preheated oven at 220˚C/425˚F/Gas
3
Select Basic Dough program 2 hrs 20 mins.
Mark 7 for 15 mins or until golden brown.
5
flour. Allow to prove at 40˚C/90˚F until doubled in
4
Roll out to an oblong, dot the second portion of butter
4
size (approx. 20 mins). Allow to cool. Drizzle with glace icing.
4
and continue as before. Repeat with the third portion. Divide dough into 8-10 pieces and shape into baps.
6
Glaze with oil and bake in a preheated oven at
220˚C/425˚F/Gas Mark 7 for 10-15 mins or until
golden brown.
5
Place on a greased baking tray and allow to prove at
Recipes
Hot Cross Buns 40˚C/90˚F until doubled in size (approx. 20 mins).
• This dough can also be made as a loaf. Follow method for ‘Basic’-‘Dough Raisin’ (2hr 20min)
Points 1 and 2. Increase water on stage 2 from 80-110 ml Enriched Dough
Ingredients (above) One batch
6
Dust with flour.
5
and select Italian Bake program 4 hrs 30 mins. Cover and allow the dough to rest in the refrigerator
Cinnamon 1 tsp for 30 mins.
Mixed Spice 1⁄2 tsp
Panettone
7
*Mixed Dried Fruit 100 g (4 oz) Bake in a preheated oven at 220˚C/425˚F/Gas
6
‘Basic’-‘Dough Raisin’ (2hr 20min) Repeat the rollings three more times, cover and chill
for 30 mins.
1
Yeast 1⁄2 tsp Divide mixture into eight balls. Place on a lightly • For Devonshire splits, split bun and fill with cream
Strong White Flour 300 g (11 oz) greased baking tray and allow to prove at 40˚C/90˚F and jam. Top with glace icing.
7
Sugar 2 tbsp until doubled in size (approx. 20 mins). Make a Roll out pastry and divide into four squares. Cut
Butter 15 g (1⁄2 oz) paste with approx. 2 tbsp flour mixed with 2 tbsp each square into two triangles. Reroll the triangles
Salt 1⁄4 tsp water and pipe a cross over the buns, or top with so that they are the shape of those pictured below.
thin slices of shortcrust pastry.
8
1
Ground Cardamom ⁄2 tsp Loosely roll up each triangle towards the point, finishing
2
Grated Lemon Zest 1 Bake in a preheated oven at 220˚C/425˚F/Gas with tip underneath. Curve into a crescent shape.
Medium Sized Egg, Mark 7 for 15-20 mins or until golden brown.
1
yolk
Milk 140 ml
3
*Mixed Peel While still HOT, brush with a sugar glaze — 40 g
50 g (2 oz)
(11⁄2 oz) sugar in 4 tbsp water, boiled until a syrup is
*Raisins 100 g (4 oz)
reached — (approx. 5 mins).
1
Place dough in a greased 18 cm (7’’) cake tin. Allow
9
Place on a greased baking tray. Allow to prove at
to prove at 40˚C/90˚F for approx. 30-40 mins or until 40˚C/90˚F until doubled in size (approx. 20 mins).
doubled in size.
2
Mark 2 for about 30 mins.
10
Brush with beaten egg and bake in a preheated
• For addition of ingredients with*, follow programming instructions on P.11. oven at 220˚C/425˚F/Gas Mark 7 for 15 mins or until
crisp and well browned.
26 27
Dough Recipes
Rye and White Rolls Chelsea Buns Croissants Soft Rolls/Baps
Stage 1 Culture : ‘Pizza’-‘Dough’ (45min) Enriched Dough : ‘Basic’-‘Dough’ (2hr 20min) ‘Basic’-‘Dough’ (2hr 20min) ‘Basic’-‘Dough’ (2hr 20min)
Yeast 1 tsp Yeast 12
⁄ tsp Yeast 12⁄ tsp Yeast 1 tsp
Strong White Flour 75 g (3 oz) Strong White Flour 250 g (9 oz) Strong White Flour 300 g (11 oz) Strong White Flour 450 g (1 lb)
1
Rye flour 150 g (5 oz) Sugar 1 tsp Sugar 1 tsp Sugar ⁄2 tsp
Water 200 ml Butter 25 g (1 oz) Butter 25 g (1 oz) Butter 25 g (1 oz)
1 1
Milk Powder 1 tbsp Salt ⁄2 tsp Salt ⁄2 tsp
Stage 2 : ‘Rye’-‘Dough’ (2hr) 1⁄2 tsp
Salt Egg, medium 1 Egg, medium 1
Yeast 1 tsp
Egg, medium 1 Water 150 ml Water **250 ml
Rye Flour 150 g (5 oz) Butter chilled to add
Water 100 ml 150 g (5 oz)
Strong White Flour 100 g (4 oz) when rolling ** For a slightly denser roll try 125 ml water and 125 ml milk.
Sugar 2 tsp Additional Ingredients Sweet Rolls/Buns Suitable for Devonshire Splits
1
Oil 3 tbsp Butter 15 g (1⁄2 oz) Roll dough to 20 cm x 25 cm (8’’ x 10’’) rectangle. ‘Basic’-‘Dough’ (2hr 20min)
Salt 2 tsp Mixed Dried Fruit 100 g (4 oz) Yeast 1 tsp
Water 60 ml Soft Brown Sugar 50 g (2 oz) Strong White Flour 450 g (1 lb)
Mixed Spice 1 tsp Sugar 2 tbsp
1
Butter 75 g (3 oz)
1
Pizza Dough program 45 mins. Knead the dough lightly and roll out to an oblong 1
• Use kneading blade (rye bread). 26 cm x 20 cm (10’’ x 8’’). Salt ⁄2 tsp
2
Divide butter into three portions. Dot one portion Egg, medium 1
2
Turn off at the start/stop pad after 15 mins.
over the top two thirds of the dough. Milk 250 ml
2
(12 hours later) Mix together the mixed dried fruit, soft brown sugar
and mixed spice. Brush the dough with melted
1
Choose one of the above recipes.
3
butter and spread the fruit mixture on top. Roll up Fold the bottom one third up and the top one third
3
Add all ingredients listed in stage 2 and select Rye
from the long edge and cut into 8-10 slices. Arrange down, sealing the edges with a rolling pin. Turn the
Dough program 2 hrs.
in a greased 23 cm (9’’) sandwich tin and allow to dough so that the folded edge is on the side.
2
Place the ingredients into the bread pan in the order
4
Divide dough into 12-15 pieces and shape into rolls. listed above.
20 mins).
3
3
Select Basic Dough program 2 hrs 20 mins.
5
4
Roll out to an oblong, dot the second portion of butter
4
size (approx. 20 mins). Allow to cool. Drizzle with glace icing.
4
and continue as before. Repeat with the third portion. Divide dough into 8-10 pieces and shape into baps.
6
Glaze with oil and bake in a preheated oven at
220˚C/425˚F/Gas Mark 7 for 10-15 mins or until
golden brown.
5
Place on a greased baking tray and allow to prove at
Recipes
Hot Cross Buns 40˚C/90˚F until doubled in size (approx. 20 mins).
• This dough can also be made as a loaf. Follow method for ‘Basic’-‘Dough Raisin’ (2hr 20min)
Points 1 and 2. Increase water on stage 2 from 80-110 ml Enriched Dough
Ingredients (above) One batch
6
Dust with flour.
5
and select Italian Bake program 4 hrs 30 mins. Cover and allow the dough to rest in the refrigerator
Cinnamon 1 tsp for 30 mins.
Mixed Spice 1⁄2 tsp
Panettone
7
*Mixed Dried Fruit 100 g (4 oz) Bake in a preheated oven at 220˚C/425˚F/Gas
6
‘Basic’-‘Dough Raisin’ (2hr 20min) Repeat the rollings three more times, cover and chill
for 30 mins.
1
Yeast 1⁄2 tsp Divide mixture into eight balls. Place on a lightly • For Devonshire splits, split bun and fill with cream
Strong White Flour 300 g (11 oz) greased baking tray and allow to prove at 40˚C/90˚F and jam. Top with glace icing.
7
Sugar 2 tbsp until doubled in size (approx. 20 mins). Make a Roll out pastry and divide into four squares. Cut
Butter 15 g (1⁄2 oz) paste with approx. 2 tbsp flour mixed with 2 tbsp each square into two triangles. Reroll the triangles
Salt 1⁄4 tsp water and pipe a cross over the buns, or top with so that they are the shape of those pictured below.
thin slices of shortcrust pastry.
8
1
Ground Cardamom ⁄2 tsp Loosely roll up each triangle towards the point, finishing
2
Grated Lemon Zest 1 Bake in a preheated oven at 220˚C/425˚F/Gas with tip underneath. Curve into a crescent shape.
Medium Sized Egg, Mark 7 for 15-20 mins or until golden brown.
1
yolk
Milk 140 ml
3
*Mixed Peel While still HOT, brush with a sugar glaze — 40 g
50 g (2 oz)
(11⁄2 oz) sugar in 4 tbsp water, boiled until a syrup is
*Raisins 100 g (4 oz)
reached — (approx. 5 mins).
1
Place dough in a greased 18 cm (7’’) cake tin. Allow
9
Place on a greased baking tray. Allow to prove at
to prove at 40˚C/90˚F for approx. 30-40 mins or until 40˚C/90˚F until doubled in size (approx. 20 mins).
doubled in size.
2
Mark 2 for about 30 mins.
10
Brush with beaten egg and bake in a preheated
• For addition of ingredients with*, follow programming instructions on P.11. oven at 220˚C/425˚F/Gas Mark 7 for 15 mins or until
crisp and well browned.
26 27
Dough Recipes
Viennese Rolls Wholemeal Walnut Rolls 70% Pepperoni Tear & Share Bread Focaccia
‘Basic’-‘Dough’ (2hr 20min) ‘Whole Wheat’-‘Dough’ (3hr 15min) Dough for Tear & Share ‘Pizza’-‘Dough’ (45min)
One batch
Yeast 34⁄ tsp Yeast 1 tsp Bread (P.28) Yeast 12
⁄ tsp
Tomato Puree or Sun Dried
Strong White Flour 400 g (14 oz) Strong Wholemeal Flour 350 g (12 oz) 4 tbsp Strong White Flour 300 g (11 oz)
Tom Puree
Sugar 50 g (2 oz) Strong White Flour 100 g (4 oz) Pepperoni, chopped 50 g (2 oz) Olive Oil 1 tbsp
Butter 100 g (4 oz) Medium Oatmeal 50 g (2 oz) Mozarella Cheese, grated 100 g (4 oz) Salt 1 tsp
Salt 1
⁄2 tsp Maple Syrup 2 tbsp Dried Oregano or Basil 1 tsp Water 170 ml
Medium Sized Eggs, yolk 2 Oil 2 tbsp Olive Oil 1 tbsp
1
Egg, medium 1 Salt 11⁄2 tsp Roll and pat the dough into a 30 cm x 25 cm (12’’ x
10’’) rectangle on a greased baking tray.
1
Milk warmed 150 ml Water 320 ml Roll dough out into a rectangular sheet 11⁄2 cm (1⁄2’’)
Filling (jam or mincemeat) 1
⁄2 jar Walnut 100 g (4 oz) thick, approximately 24 cm x 46 cm (9’’ x 18’’).
2
Glaze (milk) 45 ml (3 tbsp) Make indentations over the whole dough using your
1
Divide dough into 12 large rolls or 20 dinner rolls. fingertips.
2
Spread the tomato puree over the dough and scatter
1
Put all the main ingredients in the bread pan in the the pepperoni and cheese. Roll up from the short
order listed above. Select Basic Dough program
3
end like a swiss roll. Add one of the following toppings:
2
2 hrs 20 mins. Place on a greased baking trays and sprinkle with • 1 small red onion sliced and softened with 1 tsp
3
Cut the dough into 4 cm (11⁄2’’) slices with a sharp
2
Remove dough from bread pan and divide into knife and place close together in a 20 cm (8’’) round olive oil and 1 tsp balsamic vinegar. (Do this in
20 pieces. size (approx. 20 mins). a bowl covered in cling film in the microwave for
greased cake or flan tin, cut sides up.
3
Bake in a preheated oven at 220˚C/425˚F/Gas 1-2 min).
4
Drizzle with the olive oil and sprinkle with the dried
Mark 7 for 12-15 mins or until golden brown. • 2 tbsp chopped black or green olives.
3
Roll out each piece of dough to a square shape herbs and allow to prove at 40˚C/90˚F until doubled
approximately 10 cm x 10 cm (4’’ x 4’’) in size. • 2 chopped cloves of garlic, sea salt and cracked
in size (approx. 25 mins).
black pepper corns.
5
Dough for Tear & Share Bread Bake in a preheated oven at 220˚C/425˚F/Gas • 2 tbsp chopped sundried tomatoes.
4
Place a teaspoon of filling in the centre of each Mark 7 for 15-20 mins or until golden brown.
‘Basic’-‘Dough’ (2hr 20min)
4
piece of dough. Draw up the corners and edges to Allow to prove at 40˚C/90˚F until doubled in size
make a parcel. Repeat with all 20 pieces. Yeast 11⁄4 tsp (approx. 30 mins).
Strong White Flour 550 g (1 lb 4 oz)
5
Place parcels in two 8’’ (20 cm) greased cake tins, • Delicious served warm with pasta dishes. Use sundried
Sugar 2 tsp
5
with the gathered side down. Glaze with milk and tomatoes in place of pepperoni for vegetarians. Drizzle with olive oil and bake in a preheated oven
allow to prove at 40˚C/90˚F until doubled in size Olive Oil 2 tbsp at 190˚C/375˚F/Gas Mark 5 for 20-30 mins or until
(approx. 20-30 mins). Salt 11⁄2 tsp golden at the edges and cooked well in the centre.
Water 310 ml
Picnic Tear & Share Bread
6
Bake in a preheated oven on Convection Dough for Tear & Share One batch • Serve warm with pasta dishes.
190˚C/375˚F/Gas Mark 5 for 15-20 mins or until Olive Tear & Share Bread Bread (P.28)
golden brown. Dough for Tear & Share Grainy Mustard 2 tbsp
One batch Cooked Ham, chopped 75 g (3 oz) Pizza
Bread (above)
Strong Cheddar Cheese,
Recipes
• Serve just warm as a breakfast or tea-time treat. Tapenade (green or black) 6 tbsp 75 g (3 oz) ‘Pizza’-‘Dough’ (45min)
Olives, chopped grated 12
25 g (1 oz) Yeast ⁄ tsp
Sweet Brioche Dough Olive Oil 2 tbsp Strong White Flour 300 g (11 oz)
1
Roll dough out into a rectangular sheet 11⁄2 cm (1⁄2’’)
‘Basic’-‘Dough’ (2hr 20min) thick, approximately 24 cm x 46 cm (9’’ x 18’’). Olive Oil 1 tbsp
1
Roll dough out into a rectangular sheet 11⁄2 cm (1⁄2’’) Salt 1 tsp
Yeast 1 tsp thick, approximately 24 cm x 46 cm (9’’ x 18’’). Water 170 ml
2
Strong white flour 250 g (9 oz) Spread the mustard over the dough and scatter
Sugar 3 tbsp the ham and cheese–reserve a little of the cheese
1
Press out dough using the heel of your hand to a
2
Spread the Tapenade over the dough, sprinkle the
Butter 75 g (3 oz) to sprinkle on top. Roll up from the short end like a 25 cm (10’’) circle or two 25 cm (10’’) circles for thin
chopped olives and drizzle with 1 tbsp of the oil. Roll
Salt 1⁄2 tsp swiss roll. and crispy base on to a greased baking tray.
up from the short end like a swiss roll.
Egg, medium 2
3
2
Allow to prove at 40˚C/90˚F until doubled in size
3
Milk 2 tbsp Cut the dough into 4 cm (11⁄2’’) slices with a sharp
knife and place close together in a 20 cm (8’’) round (approx. 20 mins).
Egg, medium to glaze 1 knife and place close together in a 20 cm (8’’) round
4
Sprinkle with the remaining cheese and allow to
1 3
Select Basic Dough program 2 hrs 20 mins. Add topping of your choice and bake in a preheated
4
Drizzle with the remaining tbsp of oil and allow to
prove at 40˚C/90˚F until doubled in size (approx. oven at 220˚C/425˚F/Gas Mark 7 for 15-20 mins,
25 mins). depending on amount of topping.
25 mins).
5
2
Tip dough out of the bread pan and shape three
5
quarters into a ball and place in the bottom of Mark 7 for 15-20 mins or until golden brown. • To freeze pizza bases follow method to stage 2 and bake
Mark 7 for 15-20 mins or until golden brown.
a lightly greased brioche tin. Press a hole in the without toppings for 5 mins. Allow to cool, freeze. To use
centre. Shape the remainder of the dough into a ball remove from freezer immediately add topping (not too
and place in the centre. • Delicious served warm with soup or with a Ploughmans much) and bake as above stage 3.
• Delicious served warm with tapas or pasta dishes.
lunch.
3
Allow to prove for 30 mins at 40˚C/90˚F.
4
Glaze with beaten egg and bake in a preheated
oven at 190˚C/375˚F/Gas Mark 5 for 25 mins or until
golden brown.
28 29
Dough Recipes
Viennese Rolls Wholemeal Walnut Rolls 70% Pepperoni Tear & Share Bread Focaccia
‘Basic’-‘Dough’ (2hr 20min) ‘Whole Wheat’-‘Dough’ (3hr 15min) Dough for Tear & Share ‘Pizza’-‘Dough’ (45min)
One batch
Yeast 34⁄ tsp Yeast 1 tsp Bread (P.28) Yeast 12
⁄ tsp
Tomato Puree or Sun Dried
Strong White Flour 400 g (14 oz) Strong Wholemeal Flour 350 g (12 oz) 4 tbsp Strong White Flour 300 g (11 oz)
Tom Puree
Sugar 50 g (2 oz) Strong White Flour 100 g (4 oz) Pepperoni, chopped 50 g (2 oz) Olive Oil 1 tbsp
Butter 100 g (4 oz) Medium Oatmeal 50 g (2 oz) Mozarella Cheese, grated 100 g (4 oz) Salt 1 tsp
Salt 1
⁄2 tsp Maple Syrup 2 tbsp Dried Oregano or Basil 1 tsp Water 170 ml
Medium Sized Eggs, yolk 2 Oil 2 tbsp Olive Oil 1 tbsp
1
Egg, medium 1 Salt 11⁄2 tsp Roll and pat the dough into a 30 cm x 25 cm (12’’ x
10’’) rectangle on a greased baking tray.
1
Milk warmed 150 ml Water 320 ml Roll dough out into a rectangular sheet 11⁄2 cm (1⁄2’’)
Filling (jam or mincemeat) 1
⁄2 jar Walnut 100 g (4 oz) thick, approximately 24 cm x 46 cm (9’’ x 18’’).
2
Glaze (milk) 45 ml (3 tbsp) Make indentations over the whole dough using your
1
Divide dough into 12 large rolls or 20 dinner rolls. fingertips.
2
Spread the tomato puree over the dough and scatter
1
Put all the main ingredients in the bread pan in the the pepperoni and cheese. Roll up from the short
order listed above. Select Basic Dough program
3
end like a swiss roll. Add one of the following toppings:
2
2 hrs 20 mins. Place on a greased baking trays and sprinkle with • 1 small red onion sliced and softened with 1 tsp
3
2
Remove dough from bread pan and divide into knife and place close together in a 20 cm (8’’) round olive oil and 1 tsp balsamic vinegar. (Do this in
20 pieces. size (approx. 20 mins). a bowl covered in cling film in the microwave for
3
Bake in a preheated oven at 220˚C/425˚F/Gas 1-2 min).
4
Drizzle with the olive oil and sprinkle with the dried
Mark 7 for 12-15 mins or until golden brown. • 2 tbsp chopped black or green olives.
3
Roll out each piece of dough to a square shape herbs and allow to prove at 40˚C/90˚F until doubled
approximately 10 cm x 10 cm (4’’ x 4’’) in size. • 2 chopped cloves of garlic, sea salt and cracked
in size (approx. 25 mins).
black pepper corns.
5
Dough for Tear & Share Bread Bake in a preheated oven at 220˚C/425˚F/Gas • 2 tbsp chopped sundried tomatoes.
4
Place a teaspoon of filling in the centre of each Mark 7 for 15-20 mins or until golden brown.
‘Basic’-‘Dough’ (2hr 20min)
4
piece of dough. Draw up the corners and edges to Allow to prove at 40˚C/90˚F until doubled in size
make a parcel. Repeat with all 20 pieces. Yeast 11⁄4 tsp (approx. 30 mins).
Strong White Flour 550 g (1 lb 4 oz)
5
Place parcels in two 8’’ (20 cm) greased cake tins, • Delicious served warm with pasta dishes. Use sundried
Sugar 2 tsp
5
with the gathered side down. Glaze with milk and tomatoes in place of pepperoni for vegetarians. Drizzle with olive oil and bake in a preheated oven
allow to prove at 40˚C/90˚F until doubled in size Olive Oil 2 tbsp at 190˚C/375˚F/Gas Mark 5 for 20-30 mins or until
(approx. 20-30 mins). Salt 11⁄2 tsp golden at the edges and cooked well in the centre.
Water 310 ml
Picnic Tear & Share Bread
6
Bake in a preheated oven on Convection Dough for Tear & Share One batch • Serve warm with pasta dishes.
190˚C/375˚F/Gas Mark 5 for 15-20 mins or until Olive Tear & Share Bread Bread (P.28)
golden brown. Dough for Tear & Share Grainy Mustard 2 tbsp
One batch Cooked Ham, chopped 75 g (3 oz) Pizza
Bread (above)
Strong Cheddar Cheese,
Recipes
• Serve just warm as a breakfast or tea-time treat. Tapenade (green or black) 6 tbsp 75 g (3 oz) ‘Pizza’-‘Dough’ (45min)
Olives, chopped grated 12
25 g (1 oz) Yeast ⁄ tsp
Sweet Brioche Dough Olive Oil 2 tbsp Strong White Flour 300 g (11 oz)
1
Roll dough out into a rectangular sheet 11⁄2 cm (1⁄2’’)
‘Basic’-‘Dough’ (2hr 20min) thick, approximately 24 cm x 46 cm (9’’ x 18’’). Olive Oil 1 tbsp
1
Roll dough out into a rectangular sheet 11⁄2 cm (1⁄2’’) Salt 1 tsp
Yeast 1 tsp thick, approximately 24 cm x 46 cm (9’’ x 18’’). Water 170 ml
2
Strong white flour 250 g (9 oz) Spread the mustard over the dough and scatter
Sugar 3 tbsp the ham and cheese–reserve a little of the cheese
1
Press out dough using the heel of your hand to a
2
Spread the Tapenade over the dough, sprinkle the
Butter 75 g (3 oz) to sprinkle on top. Roll up from the short end like a 25 cm (10’’) circle or two 25 cm (10’’) circles for thin
chopped olives and drizzle with 1 tbsp of the oil. Roll
Salt 1⁄2 tsp swiss roll. and crispy base on to a greased baking tray.
up from the short end like a swiss roll.
Egg, medium 2
3
2
Allow to prove at 40˚C/90˚F until doubled in size
3
Milk 2 tbsp Cut the dough into 4 cm (11⁄2’’) slices with a sharp
knife and place close together in a 20 cm (8’’) round (approx. 20 mins).
Egg, medium to glaze 1 knife and place close together in a 20 cm (8’’) round
4
Sprinkle with the remaining cheese and allow to
1 3
Select Basic Dough program 2 hrs 20 mins. Add topping of your choice and bake in a preheated
4
Drizzle with the remaining tbsp of oil and allow to
prove at 40˚C/90˚F until doubled in size (approx. oven at 220˚C/425˚F/Gas Mark 7 for 15-20 mins,
25 mins). depending on amount of topping.
25 mins).
5
2
Tip dough out of the bread pan and shape three
5
quarters into a ball and place in the bottom of Mark 7 for 15-20 mins or until golden brown. • To freeze pizza bases follow method to stage 2 and bake
Mark 7 for 15-20 mins or until golden brown.
a lightly greased brioche tin. Press a hole in the without toppings for 5 mins. Allow to cool, freeze. To use
centre. Shape the remainder of the dough into a ball remove from freezer immediately add topping (not too
and place in the centre. • Delicious served warm with soup or with a Ploughmans much) and bake as above stage 3.
• Delicious served warm with tapas or pasta dishes.
lunch.
3
Allow to prove for 30 mins at 40˚C/90˚F.
4
Glaze with beaten egg and bake in a preheated
oven at 190˚C/375˚F/Gas Mark 5 for 25 mins or until
golden brown.
28 29
Cake Recipes
3
Apple and Ginger Cake ‘Bake only’ (55min) Banana and Walnut Loaf ‘Bake only’ (45min) Boozy Cake ‘Bake only’ (45min) Remove the kneading blade from the bread pan and
line the bottom and sides with baking parchment.
Butter 100 g (4 oz) Soft Light Brown Sugar 50 g (2 oz) Butter 125 g (4 oz)
Golden Syrup 200 g (8 oz) Butter 75 g (3 oz) Mixed Dried Fruit 300 g (11 oz)
4
Self Raising Flour 300 g (11 oz) Egg, medium 1 Light Brown Soft Sugar 50 g (2 oz) Place the mixture into the bread pan, being careful
Baking Powder 3 ml (1⁄2 tsp) Plain Flour 225 g (8 oz) Juice of 1 Orange 45 ml (3 tbsps) to ensure that the mixture is inside the baking
Ground Cinnamon 3 ml (1⁄2 tsp) Baking Powder 2 tsp Zest of 1 Orange parchment.
Guinness® or Caffreys® 120 ml (4floz)
5
Ground Cloves 3 ml (1⁄2 tsp) Grated Rind 1 lemon Select Bake Only program and enter 55 mins on the
Medium Sized Eggs, beaten 2 Lemon Juice 1 tbsp Bicarbonate of Soda 5 ml (1 tsp) timer.
Tart Dessert Apples Medium Bananas, peeled & mashed 4 Medium Sized Eggs, beaten 2
2
e.g. Granny Smiths, grated Plain Flour 200 g (7 oz)
6
[bake only] Walnuts, roughly chopped 50 g (2 oz) After baking test with a skewer to see if the cake is
Preserved Stem Ginger, drained and Mixed Spice 8 ml (11⁄2 tsp)
finely chopped 75 g (3 oz) Walnuts, finely chopped 15 g (1⁄2 oz) cooked. If the cake does require extra time, select
Bake cakes and Topping (flaked almonds) 15 g (1⁄2 oz)
Demerara Sugar 11⁄2 tbsp the Bake Only program again and enter a further
teabreads.
1
Cream the butter and sugar together Topping (demerara sugar) 15 g (1⁄2 oz) 3-5 mins on the timer. If it is still just slightly sticky
until soft then beat in the egg.
1
Warm the butter and syrup until just this will cook through during the stand period.
1
: Timer cannot be used Heat the butter, dried fruit, sugar, zest and juice of an
melted. This can be done on the hob
7
orange and Guinness® together until the fruit plumps Take the bread pan out of the breadmaker using
 Use BAKE ONLY
2
or in the microwave oven. (High power Add the sieved flour and baking up. This can be done on the hob by bringing the oven gloves. Leave to stand for 5-10 mins before
mode for these for 1 min). powder together with the lemon rind ingredients to the boil, stirring and then simmering for removing from the bread pan and allowing to cool.
recipes. and juice.
2
Sieve the flour, baking powder and 10-15 mins or heating in the microwave oven on High
 This mode is not suitable
spices into a bowl. Add the syrup power for 8 mins, stirring twice. Gingerbread ‘Bake only’ (35min)
for all types of cake, such
3
mixture and the beaten eggs. Add the mashed bananas and the
2
as Victoria sandwich or Leave to cool for 10 mins, then stir in the Demerara Sugar 25 g (1 oz)
roughly chopped walnuts and mix to a
3
those that require going Add the grated apple and the chopped bicarbonate of soda, this will make the mixture foam. Butter 75 g (3 oz)
ginger and mix well. soft consistency.
into a hot oven. Golden Syrup 50 g (2 oz)
4
 Always use our Remove the kneading blade from the
3
Stir in the eggs, flour and mixed spice, and mix well. Black Treacle 75 g (3 oz)
bread pan and line the bottom and
4
tablespoon and Remove the kneading blade from the Plain Flour 225 g (8 oz)
teaspoon measure in bread pan and line the bottom and sides with baking parchment. Ground Ginger 8 ml (11⁄2 tsp)
5
these recipes. sides with baking parchment. Place the mixture in the bread pan, Baking Powder 8 ml (11⁄2 tsp)
4
Remove the kneading blade from the bread pan and
being careful to ensure that the mixture Bicarbonate of Soda 3 ml (1⁄2 tsp)
5
The cake is made according Place the mixture in the bread pan, line the bottom and sides with baking parchment.
being careful to ensure that the mixture is inside the baking parchment. Salt 3 ml (1⁄2 tsp)
to the recipe in a separate
6
is inside the baking parchment. Carefully sprinkle the finely chopped Milk 150 ml (1⁄4 pint)
5
mixing bowl and then baked Place the mixture into the bread pan, being careful
walnuts on top of the mixture. Medium Sized Egg, beaten 1
6
inside the bread pan. Carefully sprinkle the Demerara sugar to ensure that the mixture is inside the baking
on top of the mixture. parchment.
1
1
Warm sugar, butter, golden syrup and treacle
7
Select Bake Only program and enter
6
Sprinkle the flaked almonds and demerara on the together until just melted. This can be done on the
45 mins on the timer.
7
Select Bake Only program and enter top of the mixture. hob or in the microwave oven (High power for 1min).
Recipes
2
Stir in all of the sieved dry ingredients.
8
After baking test with a skewer to see
7
Select Bake Only program and enter 45 mins on the
Mix the ingredients in if the cake is cooked. If the cake does
8
After baking test with a skewer to see timer.
a bowl. if the cake is cooked. If the cake does require extra time, select the Bake
3
Only program again and enter a further Mix in the milk and the beaten egg.
2 require extra time, select the Bake
8
After baking test with a skewer to see if the cake is
Only program again and enter a further 3-5 mins on the timer. If it is still just
cooked. If the cake does require extra time, select
3-5 mins on the timer. If it is still just slightly sticky this will cook through
the Bake Only program again and enter a further
4
slightly sticky this will cook through during the stand period. Beat thoroughly with a wooden spoon.
3-5 mins on the timer. If it is still just slightly sticky
9
during the stand period. Take the bread pan out of the bread this will cook through during the stand period.
Line the bottom and maker using oven gloves. Leave to
9
Take the bread pan out of the
9
sides of the bread pan Take the bread pan out of the breadmaker using
5
breadmaker using oven gloves. Leave stand for 5-10 mins before removing Remove the kneading blade from the bread pan and
with baking parchment oven gloves. Leave to stand for 5-10 mins before
to stand for 5-10 mins before removing from the bread pan and allowing to line the bottom and sides with baking parchment.
and pour in the mixture. removing from the bread pan and allowing to cool.
from the bread pan and allowing to cool.
• Make sure that the
6
cool. Place the mixture into the bread pan, being careful
kneading blade is • Delicious spread with butter. Fruit Tea Bread ‘Bake only’ (55min)
to ensure that the mixture is inside the baking
removed from the Mixed Dried Fruit 350 g (12 oz) parchment.
pan before the cake Chopped Dates 50 g (2 oz)
7
mixture is added. Select Bake Only program and enter 35 mins on the
Chopped Walnuts 50 g (2 oz)
• Ensure that the cake timer.
Chopped Cherries 100 g (4 oz)
mixture is kept inside Strong tea 300 ml (10 floz)
8
the baking parchment. Butter 75 g (3 oz) After baking test with a skewer to see if the cake is
3 Medium Sized Eggs, beaten 3 cooked. If the cake does require extra time, select
Plain Flour the Bake Only program again and enter a further
250 g (9 oz)
Bicarbonate of Soda 5 ml (1 tsp)
this will cook through during the stand period.
1
Place the fruit, dates, walnuts, cherries, water and
9
Set the breadmaker. Take the bread pan out of the breadmaker using
butter together and heat until the fat has melted and oven gloves. Leave to stand for 5-10 mins before
(P.14)
the liquid is hot. This can be done on the hob or in removing from the bread pan and allowing to cool.
• The maximum
the microwave oven. (High power for 3-4 mins)
baking time is 1 hour
2
and 30 mins. Allow to cool slightly, then add eggs, flour and the
bicarbonate of soda. Mix well.
30 31
Cake Recipes
3
Apple and Ginger Cake ‘Bake only’ (55min) Banana and Walnut Loaf ‘Bake only’ (45min) Boozy Cake ‘Bake only’ (45min) Remove the kneading blade from the bread pan and
line the bottom and sides with baking parchment.
Butter 100 g (4 oz) Soft Light Brown Sugar 50 g (2 oz) Butter 125 g (4 oz)
Golden Syrup 200 g (8 oz) Butter 75 g (3 oz) Mixed Dried Fruit 300 g (11 oz)
4
Self Raising Flour 300 g (11 oz) Egg, medium 1 Light Brown Soft Sugar 50 g (2 oz) Place the mixture into the bread pan, being careful
Baking Powder 3 ml (1⁄2 tsp) Plain Flour 225 g (8 oz) Juice of 1 Orange 45 ml (3 tbsps) to ensure that the mixture is inside the baking
Ground Cinnamon 3 ml (1⁄2 tsp) Baking Powder 2 tsp Zest of 1 Orange parchment.
Guinness® or Caffreys® 120 ml (4floz)
5
Ground Cloves 3 ml (1⁄2 tsp) Grated Rind 1 lemon Select Bake Only program and enter 55 mins on the
Medium Sized Eggs, beaten 2 Lemon Juice 1 tbsp Bicarbonate of Soda 5 ml (1 tsp) timer.
Tart Dessert Apples Medium Bananas, peeled & mashed 4 Medium Sized Eggs, beaten 2
2
e.g. Granny Smiths, grated Plain Flour 200 g (7 oz)
6
[bake only] Walnuts, roughly chopped 50 g (2 oz) After baking test with a skewer to see if the cake is
Preserved Stem Ginger, drained and Mixed Spice 8 ml (11⁄2 tsp)
finely chopped 75 g (3 oz) Walnuts, finely chopped 15 g (1⁄2 oz) cooked. If the cake does require extra time, select
Bake cakes and Topping (flaked almonds) 15 g (1⁄2 oz)
Demerara Sugar 11⁄2 tbsp the Bake Only program again and enter a further
teabreads.
1
Cream the butter and sugar together Topping (demerara sugar) 15 g (1⁄2 oz) 3-5 mins on the timer. If it is still just slightly sticky
until soft then beat in the egg.
1
Warm the butter and syrup until just this will cook through during the stand period.
1
: Timer cannot be used Heat the butter, dried fruit, sugar, zest and juice of an
melted. This can be done on the hob
7
orange and Guinness® together until the fruit plumps Take the bread pan out of the breadmaker using
 Use BAKE ONLY
2
or in the microwave oven. (High power Add the sieved flour and baking up. This can be done on the hob by bringing the oven gloves. Leave to stand for 5-10 mins before
mode for these for 1 min). powder together with the lemon rind ingredients to the boil, stirring and then simmering for removing from the bread pan and allowing to cool.
recipes. and juice.
2
Sieve the flour, baking powder and 10-15 mins or heating in the microwave oven on High
 This mode is not suitable
spices into a bowl. Add the syrup power for 8 mins, stirring twice. Gingerbread ‘Bake only’ (35min)
for all types of cake, such
3
mixture and the beaten eggs. Add the mashed bananas and the
2
as Victoria sandwich or Leave to cool for 10 mins, then stir in the Demerara Sugar 25 g (1 oz)
roughly chopped walnuts and mix to a
3
those that require going Add the grated apple and the chopped bicarbonate of soda, this will make the mixture foam. Butter 75 g (3 oz)
ginger and mix well. soft consistency.
into a hot oven. Golden Syrup 50 g (2 oz)
4
 Always use our Remove the kneading blade from the
3
Stir in the eggs, flour and mixed spice, and mix well. Black Treacle 75 g (3 oz)
bread pan and line the bottom and
4
tablespoon and Remove the kneading blade from the Plain Flour 225 g (8 oz)
teaspoon measure in bread pan and line the bottom and sides with baking parchment. Ground Ginger 8 ml (11⁄2 tsp)
5
these recipes. sides with baking parchment. Place the mixture in the bread pan, Baking Powder 8 ml (11⁄2 tsp)
4
being careful to ensure that the mixture Bicarbonate of Soda 3 ml (1⁄2 tsp)
5
The cake is made according Place the mixture in the bread pan, line the bottom and sides with baking parchment.
being careful to ensure that the mixture is inside the baking parchment. Salt 3 ml (1⁄2 tsp)
to the recipe in a separate
6
is inside the baking parchment. Carefully sprinkle the finely chopped Milk 150 ml (1⁄4 pint)
5
mixing bowl and then baked Place the mixture into the bread pan, being careful
walnuts on top of the mixture. Medium Sized Egg, beaten 1
6
inside the bread pan. Carefully sprinkle the Demerara sugar to ensure that the mixture is inside the baking
on top of the mixture. parchment.
1
1
Warm sugar, butter, golden syrup and treacle
7
Select Bake Only program and enter
6
Sprinkle the flaked almonds and demerara on the together until just melted. This can be done on the
7
Select Bake Only program and enter top of the mixture. hob or in the microwave oven (High power for 1min).
Recipes
2
Stir in all of the sieved dry ingredients.
8
After baking test with a skewer to see
7
Mix the ingredients in if the cake is cooked. If the cake does
8
After baking test with a skewer to see timer.
a bowl. if the cake is cooked. If the cake does require extra time, select the Bake
3
Only program again and enter a further Mix in the milk and the beaten egg.
2 require extra time, select the Bake
8
Only program again and enter a further 3-5 mins on the timer. If it is still just
cooked. If the cake does require extra time, select
3-5 mins on the timer. If it is still just slightly sticky this will cook through
the Bake Only program again and enter a further
4
slightly sticky this will cook through during the stand period. Beat thoroughly with a wooden spoon.
9
during the stand period. Take the bread pan out of the bread this will cook through during the stand period.
Line the bottom and maker using oven gloves. Leave to
9
Take the bread pan out of the
9
sides of the bread pan Take the bread pan out of the breadmaker using
5
breadmaker using oven gloves. Leave stand for 5-10 mins before removing Remove the kneading blade from the bread pan and
with baking parchment oven gloves. Leave to stand for 5-10 mins before
to stand for 5-10 mins before removing from the bread pan and allowing to line the bottom and sides with baking parchment.
and pour in the mixture. removing from the bread pan and allowing to cool.
from the bread pan and allowing to cool.
• Make sure that the
6
cool. Place the mixture into the bread pan, being careful
kneading blade is • Delicious spread with butter. Fruit Tea Bread ‘Bake only’ (55min)
removed from the Mixed Dried Fruit 350 g (12 oz) parchment.
pan before the cake Chopped Dates 50 g (2 oz)
7
mixture is added. Select Bake Only program and enter 35 mins on the
Chopped Walnuts 50 g (2 oz)
• Ensure that the cake timer.
Chopped Cherries 100 g (4 oz)
mixture is kept inside Strong tea 300 ml (10 floz)
8
the baking parchment. Butter 75 g (3 oz) After baking test with a skewer to see if the cake is
3 Medium Sized Eggs, beaten 3 cooked. If the cake does require extra time, select
Plain Flour the Bake Only program again and enter a further
250 g (9 oz)
Bicarbonate of Soda 5 ml (1 tsp)
1
Place the fruit, dates, walnuts, cherries, water and
9
Set the breadmaker. Take the bread pan out of the breadmaker using
butter together and heat until the fat has melted and oven gloves. Leave to stand for 5-10 mins before
(P.14)
the liquid is hot. This can be done on the hob or in removing from the bread pan and allowing to cool.
• The maximum
the microwave oven. (High power for 3-4 mins)
baking time is 1 hour
2
and 30 mins. Allow to cool slightly, then add eggs, flour and the
bicarbonate of soda. Mix well.
30 31
Cake Recipes
3
Hazelnut and Honey Loaf ‘Bake only’ (50min) Fold in the flour and mix to a soft consistency with Soda Bread ‘Bake only’ (45min) Yeast and Dairy Free Spelt Loaf ‘Bake only’ (45min)
the coffee.
Butter 175 g (6 oz) Plain Flour 400 g (14 oz) Spelt Flour 400 g (14 oz)
Dark Brown Sugar 50 g (2 oz) Bicarbonate of Soda 1 tsp Bicarbonate of Soda 1 tsp
4
Honey 50 g (2 oz) Remove the kneading blade from the bread pan and Sugar 1 tsp Salt 1 tsp
Eggs, medium 3 line the bottom and sides with baking parchment. Salt 1⁄2 tsp
Medium Sized Eggs, beaten 2
Hazelnuts, finely chopped 100 g (4 oz) Buttermilk 270 ml Soya milk 320 ml
5
Self Raising Flour 225 g (8 oz) Place the mixture in the bread pan, being careful Milk 30 ml
1
Place flour and bicarbonate of soda into a bowl and
Milk 60 ml (4 tbsp) to ensure that the mixture is inside the baking
mix well. Then add salt.
1
Topping (chocolate & hazelnut spread) 100 g (4 oz) parchment. Sieve the flour and bicarbonate of soda into a bowl
and mix well. Then add sugar and salt.
6
Topping (cream cheese) 50 g (2 oz) Select Bake Only program and enter 50mins on the
2
Add the beaten eggs and soya milk, mixing quickly
timer.
to form a soft dough.
1
Cream together the butter, sugar and honey until soft
2
Add the buttermilk and milk, mixing quickly to form a
and fluffy. soft dough.
7
3
cooked. If the cake does require extra time, select line the bottom and sides with baking parchment.
2
Add the eggs one at a time, beating well after each
3
the Bake Only program again and enter a further Remove the kneading blade from the bread pan and
addition. Stir in the hazelnuts. 3-5 mins on the timer. If it is still just slightly sticky line the bottom and sides with baking parchment.
4
Place the mixture into the bread pan, being careful
3
Fold in the flour and mix to a soft consistency with
4
8
Take the bread pan out of the breadmaker using parchment.
the milk. oven gloves. Leave to stand for 5-10 mins before to ensure that the mixture is inside the baking
5
removing from the bread pan and allowing to cool. parchment.
timer.
4
5
9
Beat the mascarpone cheese and icing sugar
line the bottom and sides with baking parchment. together with the coffee & spread on the top of the timer.
6
After baking test with a skewer to see if the bread is
cooled loaf. cooked. If the bread does require extra time, select
5
Place the mixture in the bread pan, being careful
6
After baking test with a skewer to see if the bread is the Bake Only program again and enter a further
to ensure that the mixture is inside the baking cooked. If the bread does require extra time, select 3-5 mins on the timer.
parchment. Cherry & Marzipan Cake ‘Bake only’ (55min) the Bake Only program again and enter a further
7
Remove the bread out of the pan using oven gloves
3-5 mins on the timer.
6
Select Bake Only program and enter 50 mins on the Golden Caster Sugar 50 g (2 oz) and allow to cool.
timer.
7
Butter 175 g (6 oz) Remove the bread out of the pan using oven gloves
Eggs, medium 3 and allow to cool.
7
After baking test with a skewer to see if the cake is Self Raising Flour 225 g (8 oz) Cornbread ‘Bake only’ (50min)
cooked. If the cake does require extra time, select Glace Cherries, chopped 100 g (4 oz) Plain Flour 150 g (5 oz)
the Bake Only program again and enter a further Marzipan, grated 75 g (3 oz) Wholemeal Soda Bread ‘Bake only’ (45min) Fine Cornmeal or Polenta 150 g (5 oz)
3-5 mins on the timer. If it is still just slightly sticky Milk 60 ml (4 tbsp) Self Raising Wholemeal Flour 400 g (14 oz) Baking Powder 1 tbsp
Recipes
this will cook through during the stand period. Toasted, Flaked Almonds 15 g (1⁄2 oz) Bicarbonate of Soda 1 tsp Salt 1 tsp
8
Take the bread pan out of the breadmaker using Salt 1 tsp Eggs, medium 2
1
oven gloves. Leave to stand for 5-10 mins before Cream the butter and sugar together until soft then
Medium Sized Eggs, beaten 2 Carton Buttermilk 284 ml
removing from the bread pan and allowing to cool. beat in the eggs, one at a time.
Buttermilk 320 ml Milk 100 ml
9
Beat the chocolate spread & cream cheese together Butter, melted and cooled 50 g (2 oz)
2 1
& spread on the top of the cooled loaf. Add the flour with the cherries & grated marzipan, Place flour and bicarbonate of soda into a bowl and
1
mix well with the milk to a soft consistency. mix well. Then add salt. Combine flour, cornmeal, baking powder and salt
into a bowl and mix well.
3 2
Remove the kneading blade from the bread pan and Add the beaten eggs and buttermilk, mixing quickly
2
line the bottom and sides with baking parchment. to form a soft dough. Beat the eggs with the buttermilk, milk and butter in
Coffee & Pecan Nut Cake ‘Bake only’ (50min) another bowl.
Butter 225 g (8 oz)
4 3
Light Muscovado Sugar 100 g (4 oz) Place the mixture in the bread pan, being careful Remove the kneading blade from the bread pan and
3
Pour the egg mixture into the dry ingredients and stir
Eggs, medium 3 to ensure that the mixture is inside the baking line the bottom and sides with baking parchment.
to a smooth batter.
Pecan Nuts, finely chopped 75 g (3 oz) parchment.
5 4
Self Raising Flour 225 g (8 oz) Carefully sprinkle the toasted almonds on top of the Place the mixture into the bread pan, being careful
4
Baking Powder 1 tsp mixture. to ensure that the mixture is inside the baking line the bottom and sides with baking parchment.
Strong Fresh Coffee 2-3 tbsp parchment.
6 5
Select Bake Only program and enter 55mins on the Select Bake Only program and enter 45 mins on the
5
• Optional Topping: Place the mixture into the bread pan, being careful
Mascarpone Cheese 150 g (5 oz) timer. timer. to ensure that the mixture is inside the baking
Icing Sugar 100 g (4 oz) parchment.
7 6
After baking test with a skewer to see if the cake is After baking test with a skewer to see if the bread is
6
Strong Fresh Coffee 1 tbsp Select Bake Only program and enter 50 mins on the
cooked. If the cake does require extra time, select cooked. If the bread does require extra time, select timer.
1
Cream together the butter, sugar until soft and fluffy.
the Bake Only program again and enter a further the Bake Only program again and enter a further
3-5 mins on the timer. If it is still just slightly sticky 3-5 mins on the timer.
7
7
Remove the bread out of the pan using oven gloves cooked. If the bread does require extra time, select
2
8
addition. Stir in the Pecan nuts. Take the bread pan out of the breadmaker using and allow to cool. the Bake Only program again and enter a further
oven gloves. Leave to stand for 5-10 mins before 3-5 mins on the timer.
removing from the bread pan and allowing to cool.
8
and allow to cool.
32 33
Cake Recipes
3
Hazelnut and Honey Loaf ‘Bake only’ (50min) Fold in the flour and mix to a soft consistency with Soda Bread ‘Bake only’ (45min) Yeast and Dairy Free Spelt Loaf ‘Bake only’ (45min)
the coffee.
Butter 175 g (6 oz) Plain Flour 400 g (14 oz) Spelt Flour 400 g (14 oz)
Dark Brown Sugar 50 g (2 oz) Bicarbonate of Soda 1 tsp Bicarbonate of Soda 1 tsp
4
Honey 50 g (2 oz) Remove the kneading blade from the bread pan and Sugar 1 tsp Salt 1 tsp
Eggs, medium 3 line the bottom and sides with baking parchment. Salt 1⁄2 tsp
Medium Sized Eggs, beaten 2
Hazelnuts, finely chopped 100 g (4 oz) Buttermilk 270 ml Soya milk 320 ml
5
Self Raising Flour 225 g (8 oz) Place the mixture in the bread pan, being careful Milk 30 ml
1
Place flour and bicarbonate of soda into a bowl and
Milk 60 ml (4 tbsp) to ensure that the mixture is inside the baking
mix well. Then add salt.
1
Topping (chocolate & hazelnut spread) 100 g (4 oz) parchment. Sieve the flour and bicarbonate of soda into a bowl
and mix well. Then add sugar and salt.
6
Topping (cream cheese) 50 g (2 oz) Select Bake Only program and enter 50mins on the
2
Add the beaten eggs and soya milk, mixing quickly
timer.
to form a soft dough.
1
Cream together the butter, sugar and honey until soft
2
Add the buttermilk and milk, mixing quickly to form a
and fluffy. soft dough.
7
3
cooked. If the cake does require extra time, select line the bottom and sides with baking parchment.
2
3
the Bake Only program again and enter a further Remove the kneading blade from the bread pan and
addition. Stir in the hazelnuts. 3-5 mins on the timer. If it is still just slightly sticky line the bottom and sides with baking parchment.
4
3
Fold in the flour and mix to a soft consistency with
4
8
Take the bread pan out of the breadmaker using parchment.
the milk. oven gloves. Leave to stand for 5-10 mins before to ensure that the mixture is inside the baking
5
removing from the bread pan and allowing to cool. parchment.
timer.
4
5
9
Beat the mascarpone cheese and icing sugar
line the bottom and sides with baking parchment. together with the coffee & spread on the top of the timer.
6
cooled loaf. cooked. If the bread does require extra time, select
5
Place the mixture in the bread pan, being careful
6
After baking test with a skewer to see if the bread is the Bake Only program again and enter a further
to ensure that the mixture is inside the baking cooked. If the bread does require extra time, select 3-5 mins on the timer.
parchment. Cherry & Marzipan Cake ‘Bake only’ (55min) the Bake Only program again and enter a further
7
3-5 mins on the timer.
6
Select Bake Only program and enter 50 mins on the Golden Caster Sugar 50 g (2 oz) and allow to cool.
timer.
7
Butter 175 g (6 oz) Remove the bread out of the pan using oven gloves
Eggs, medium 3 and allow to cool.
7
After baking test with a skewer to see if the cake is Self Raising Flour 225 g (8 oz) Cornbread ‘Bake only’ (50min)
cooked. If the cake does require extra time, select Glace Cherries, chopped 100 g (4 oz) Plain Flour 150 g (5 oz)
the Bake Only program again and enter a further Marzipan, grated 75 g (3 oz) Wholemeal Soda Bread ‘Bake only’ (45min) Fine Cornmeal or Polenta 150 g (5 oz)
3-5 mins on the timer. If it is still just slightly sticky Milk 60 ml (4 tbsp) Self Raising Wholemeal Flour 400 g (14 oz) Baking Powder 1 tbsp
Recipes
this will cook through during the stand period. Toasted, Flaked Almonds 15 g (1⁄2 oz) Bicarbonate of Soda 1 tsp Salt 1 tsp
8
Take the bread pan out of the breadmaker using Salt 1 tsp Eggs, medium 2
1
oven gloves. Leave to stand for 5-10 mins before Cream the butter and sugar together until soft then
Medium Sized Eggs, beaten 2 Carton Buttermilk 284 ml
removing from the bread pan and allowing to cool. beat in the eggs, one at a time.
Buttermilk 320 ml Milk 100 ml
9
Beat the chocolate spread & cream cheese together Butter, melted and cooled 50 g (2 oz)
2 1
& spread on the top of the cooled loaf. Add the flour with the cherries & grated marzipan, Place flour and bicarbonate of soda into a bowl and
1
mix well with the milk to a soft consistency. mix well. Then add salt. Combine flour, cornmeal, baking powder and salt
into a bowl and mix well.
3 2
Remove the kneading blade from the bread pan and Add the beaten eggs and buttermilk, mixing quickly
2
line the bottom and sides with baking parchment. to form a soft dough. Beat the eggs with the buttermilk, milk and butter in
Coffee & Pecan Nut Cake ‘Bake only’ (50min) another bowl.
Butter 225 g (8 oz)
4 3
Light Muscovado Sugar 100 g (4 oz) Place the mixture in the bread pan, being careful Remove the kneading blade from the bread pan and
3
Pour the egg mixture into the dry ingredients and stir
Eggs, medium 3 to ensure that the mixture is inside the baking line the bottom and sides with baking parchment.
to a smooth batter.
Pecan Nuts, finely chopped 75 g (3 oz) parchment.
5 4
Self Raising Flour 225 g (8 oz) Carefully sprinkle the toasted almonds on top of the Place the mixture into the bread pan, being careful
4
Baking Powder 1 tsp mixture. to ensure that the mixture is inside the baking line the bottom and sides with baking parchment.
Strong Fresh Coffee 2-3 tbsp parchment.
6 5
Select Bake Only program and enter 55mins on the Select Bake Only program and enter 45 mins on the
5
• Optional Topping: Place the mixture into the bread pan, being careful
Mascarpone Cheese 150 g (5 oz) timer. timer. to ensure that the mixture is inside the baking
Icing Sugar 100 g (4 oz) parchment.
7 6
After baking test with a skewer to see if the cake is After baking test with a skewer to see if the bread is
6
Strong Fresh Coffee 1 tbsp Select Bake Only program and enter 50 mins on the
cooked. If the cake does require extra time, select cooked. If the bread does require extra time, select timer.
1
Cream together the butter, sugar until soft and fluffy.
the Bake Only program again and enter a further the Bake Only program again and enter a further
3-5 mins on the timer. If it is still just slightly sticky 3-5 mins on the timer.
7
7
Remove the bread out of the pan using oven gloves cooked. If the bread does require extra time, select
2
8
addition. Stir in the Pecan nuts. Take the bread pan out of the breadmaker using and allow to cool. the Bake Only program again and enter a further
oven gloves. Leave to stand for 5-10 mins before 3-5 mins on the timer.
removing from the bread pan and allowing to cool.
8
and allow to cool.
32 33
Care & Cleaning
Before cleaning, unplug your breadmaker

and allow it to cool down. Lid Dispenser lid (SD-257 only)
Wipe with a damp cloth. Remove and wash with water.
 To avoid damaging your breadmaker...
 Raise the dispenser lid to an angle of approximately 75 degrees. Align the
 Do not use anything abrasive! connections and pull towards you to remove or push carefully back at the same
(cleansers, scouring pads etc) angle to attach. (Wait until the machine has cooled down first, because it will be
Use a soft damp cloth when cleaning very hot immediately after use)
bread pan and kneading blade.  Take care not to damage the seal. (Damage could lead to leakage of steam, condensation, or
 Do not wash any part of your breadmaker deformation)
in the dishwasher!
 Do not use benzene, thinners, or alcohol! Steam vent
 Keep your breadmaker clean and dry. Wipe with a damp cloth. Raisin nut dispenser
(SD-257 only)
Remove and wash with water.
Bread pan &

kneading blade
Twist the bread pan anti-clockwise
to remove.
Remove the kneading blade and
 Wash after each use to
wash in warm soapy water.
remove any residue.
 Ensure the area around the shaft

and inside the kneading blade are
cleaned thoroughly. To protect the non-stick finish
 If the kneading blade is difficult to
remove from the pan, place a small Bread pan and kneading blade are coated with a non-stick finish to avoid stains and to
quantity of warm water into the pan make it easier to remove bread.
and soak for 5-10 minutes. Do not To avoid damaging it, please follow the instructions below.
submerge the pan in water.
How to Clean
• Do not use hard utensils such as a knife or a fork when removing bread from the bread pan.
(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.)
• 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 blade, press on the
Measuring spoon & cup Body Temperature base of the loaf and manipulate the blade gently to avoid damaging the loaf.
sensor (Do not use hard or sharp utensils such as a knife or a fork.)
Wash with water. Wipe with a damp cloth. Be careful not to get burns as the kneading blade may still be hot.
 Wipe gently to
• Use the soft sponge when cleaning bread pan and kneading blade.
avoid damaging the
Do not use anything abrasive such as cleansers or scouring pads.
temperature sensor.
 Not dishwasher safe  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.
• The colour of the inside of the unit may change with use.
34 35
Care & Cleaning
Before cleaning, unplug your breadmaker

and allow it to cool down. Lid Dispenser lid (SD-257 only)
Wipe with a damp cloth. Remove and wash with water.
 To avoid damaging your breadmaker...
 Raise the dispenser lid to an angle of approximately 75 degrees. Align the
 Do not use anything abrasive! connections and pull towards you to remove or push carefully back at the same
(cleansers, scouring pads etc) angle to attach. (Wait until the machine has cooled down first, because it will be
Use a soft damp cloth when cleaning very hot immediately after use)
bread pan and kneading blade.  Take care not to damage the seal. (Damage could lead to leakage of steam, condensation, or
 Do not wash any part of your breadmaker deformation)
in the dishwasher!
 Do not use benzene, thinners, or alcohol! Steam vent
 Keep your breadmaker clean and dry. Wipe with a damp cloth. Raisin nut dispenser
(SD-257 only)
Remove and wash with water.
Bread pan &

kneading blade
Twist the bread pan anti-clockwise
to remove.
Remove the kneading blade and
 Wash after each use to
wash in warm soapy water.
remove any residue.
 Ensure the area around the shaft

and inside the kneading blade are
cleaned thoroughly. To protect the non-stick finish
 If the kneading blade is difficult to
remove from the pan, place a small Bread pan and kneading blade are coated with a non-stick finish to avoid stains and to
quantity of warm water into the pan make it easier to remove bread.
and soak for 5-10 minutes. Do not To avoid damaging it, please follow the instructions below.
submerge the pan in water.
How to Clean
• Do not use hard utensils such as a knife or a fork when removing bread from the bread pan.
(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.)
• 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 blade, press on the
Measuring spoon & cup Body Temperature base of the loaf and manipulate the blade gently to avoid damaging the loaf.
sensor (Do not use hard or sharp utensils such as a knife or a fork.)
Wash with water. Wipe with a damp cloth. Be careful not to get burns as the kneading blade may still be hot.
 Wipe gently to
• Use the soft sponge when cleaning bread pan and kneading blade.
avoid damaging the
Do not use anything abrasive such as cleansers or scouring pads.
temperature sensor.
 Not dishwasher safe  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.
• The colour of the inside of the unit may change with use.
34 35
Troubleshooting
Before calling for service, please check through this section.
Problem Cause  Action Problem Cause  Action
 The quality of the gluten in your flour is poor, or you have not used strong flour.  You haven’t put the kneading blade in the bread pan.
(Gluten quality can vary depending on temperature, humidity, how the flour is  Make sure the blade is in the pan before you put in the ingredients.
stored, and the season of harvest)  There has been a power failure, or the machine has been stopped during
 Try another type, brand or another batch of flour. breadmaking.
 The dough has become too firm because you haven’t used enough liquid.  The machine switches off if it is stopped for more than ten minutes. You might be
My bread does not rise.  Stronger, Organic and Stoneground flour with higher protein content absorbs Why has my bread not able to start the loaf again, though this might give poor results if kneading had
more water than others, so try adding an extra 10-20 ml of water. mixed properly? already begun.
 You are not using the right type of yeast.  The kneading mounting shaft in the bread pan is stiff and does not rotate.
 Use dry yeast from a sachet, which has ‘Easy Blend’, ‘Fast Action’ or ‘Easy Bake’  If the kneading mounting shaft does not rotate when the blade is attached,
written on it. you will need to replace the kneading mounting shaft unit (consult the place of
This type does not require pre-fermentation. purchase or a Panasonic service centre: 0844 8443868 or order online at www.
 You are not using enough yeast, or your yeast is old. panasonic.co.uk).
Make sure yeast sachets not open for longer than 48 hours.
 Use the measuring spoon provided. Check the yeast’s expiry date.  The ‘DOUGH’ option was selected.
 The yeast has touched the liquid before kneading.  The ‘DOUGH’ option does not include a baking process.
The top of my bread is  Check that you have put in the ingredients in the correct order according to the  There has been a power failure, or the machine has been stopped during
uneven. instructions, adding the water and liquids last of all. (P.8) breadmaking.
 You have used too much salt, or not enough sugar.  The machine switches off if it is stopped for more than approx. ten minutes. You
 Check the recipe and measure out the correct amounts using the measuring My bread has not been can try baking the dough in your oven if it has risen and proved.
spoon provided. baked.  There is not enough water and the motor protection device has activated. This only
 Check that salt and sugar is not included in other ingredients. 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
 You have used too much yeast. measure out the correct amount using the measuring cup provided for liquid and
 Check the recipe and measure out the correct amount using the measuring scales for weighing flour.
My bread is full of air spoon provided.
holes.  You have used too much liquid.
 Some types of flour absorb more water than others, so try using 10-20 ml less  A small amount of dough will escape Dough release
water. through the four holes (so that it does holes
not stop the rotating parts from rotating). (4 in total)
This is not a fault, but check occasionally
My bread seems to  The quality of your flour isn’t very good. that the kneading mounting shaft rotate (Bottom of bread pan)
 Try using a different brand of flour. properly.
have collapsed after  You have used too much liquid. Dough leaks out of  If the kneading mounting shaft does
rising.  Try using 10-20 ml less water. the bottom of the not rotate when the blade is attached,
bread pan. you will need to replace the kneading
mounting shaft unit (from our Customer Kneading mounting shaft
 You have used too much yeast/water.
 Check the recipe and measure out the correct amount using the measuring Support dept on 0844 8443868 or write Kneading mounting
My bread has risen too spoon (yeast)/cup (water) provided. to the UK address on the back cover or shaft unit
 Check that excess water amount is not included in other ingredients. order online at www.panasonic.co.uk).
much.
 You have not used enough flour. Part no. ADA29A115
 Carefully weigh the flour using scales.
 You have left the bread in the bread pan for too long after baking.
 You are not using enough yeast, or your yeast is old.  Remove the bread promptly after baking.
 Use the measuring spoon provided. Check the yeast’s expiry date. The sides of my bread
 There has been a power failure, or the machine has been stopped during
Why is my bread pale  There has been a power failure, or the machine has been stopped during have collapsed and the breadmaking.
and sticky? breadmaking. bottom is damp.  The machine switches off if it is stopped for more than ten minutes. You may try
 The machine switches off if it is stopped for more than ten minutes. You will need baking the dough in your oven.
to remove the bread from the pan and start again with new ingredients.
Troubleshooting
The kneading blade rattles.  This is because the blade fits loosely on the shaft. (This is not a fault)
There is excess flour  You have used too much flour, or you are not using enough liquid.
around the bottom and  Check the recipe and measure out the correct amount using scales for the flour
sides of my bread. or the measuring cup provided for liquids. I can smell burning while  Ingredients may have been spilt on the heating element.
the bread is baking.  Sometimes a little flour, raisins or other ingredients may be flicked out of the
bread pan during mixing. Simply wipe the element gently after baking once the
Smoke is coming out of breadmaker has cooled down.
the steam vent.  Remove the bread pan from the breadmaker to place ingredients.
36 37
Troubleshooting
Problem Cause  Action Problem Cause  Action
 The quality of the gluten in your flour is poor, or you have not used strong flour.  You haven’t put the kneading blade in the bread pan.
(Gluten quality can vary depending on temperature, humidity, how the flour is  Make sure the blade is in the pan before you put in the ingredients.
stored, and the season of harvest)  There has been a power failure, or the machine has been stopped during
 Try another type, brand or another batch of flour. breadmaking.
 The dough has become too firm because you haven’t used enough liquid.  The machine switches off if it is stopped for more than ten minutes. You might be
My bread does not rise.  Stronger, Organic and Stoneground flour with higher protein content absorbs Why has my bread not able to start the loaf again, though this might give poor results if kneading had
more water than others, so try adding an extra 10-20 ml of water. mixed properly? already begun.
 You are not using the right type of yeast.  The kneading mounting shaft in the bread pan is stiff and does not rotate.
 Use dry yeast from a sachet, which has ‘Easy Blend’, ‘Fast Action’ or ‘Easy Bake’  If the kneading mounting shaft does not rotate when the blade is attached,
written on it. you will need to replace the kneading mounting shaft unit (consult the place of
This type does not require pre-fermentation. purchase or a Panasonic service centre: 0844 8443868 or order online at www.
 You are not using enough yeast, or your yeast is old. panasonic.co.uk).
Make sure yeast sachets not open for longer than 48 hours.
 Use the measuring spoon provided. Check the yeast’s expiry date.  The ‘DOUGH’ option was selected.
 The yeast has touched the liquid before kneading.  The ‘DOUGH’ option does not include a baking process.
The top of my bread is  Check that you have put in the ingredients in the correct order according to the  There has been a power failure, or the machine has been stopped during
uneven. instructions, adding the water and liquids last of all. (P.8) breadmaking.
 You have used too much salt, or not enough sugar.  The machine switches off if it is stopped for more than approx. ten minutes. You
 Check the recipe and measure out the correct amounts using the measuring My bread has not been can try baking the dough in your oven if it has risen and proved.
spoon provided. baked.  There is not enough water and the motor protection device has activated. This only
 Check that salt and sugar is not included in other ingredients. 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
 You have used too much yeast. measure out the correct amount using the measuring cup provided for liquid and
 Check the recipe and measure out the correct amount using the measuring scales for weighing flour.
My bread is full of air spoon provided.
holes.  You have used too much liquid.
 Some types of flour absorb more water than others, so try using 10-20 ml less  A small amount of dough will escape Dough release
water. through the four holes (so that it does holes
not stop the rotating parts from rotating). (4 in total)
This is not a fault, but check occasionally
My bread seems to  The quality of your flour isn’t very good. that the kneading mounting shaft rotate (Bottom of bread pan)
 Try using a different brand of flour. properly.
have collapsed after  You have used too much liquid. Dough leaks out of  If the kneading mounting shaft does
rising.  Try using 10-20 ml less water. the bottom of the not rotate when the blade is attached,
bread pan. you will need to replace the kneading
mounting shaft unit (from our Customer Kneading mounting shaft
 You have used too much yeast/water.
 Check the recipe and measure out the correct amount using the measuring Support dept on 0844 8443868 or write Kneading mounting
My bread has risen too spoon (yeast)/cup (water) provided. to the UK address on the back cover or shaft unit
 Check that excess water amount is not included in other ingredients. order online at www.panasonic.co.uk).
much.
 You have not used enough flour. Part no. ADA29A115
 Carefully weigh the flour using scales.
 You have left the bread in the bread pan for too long after baking.
 You are not using enough yeast, or your yeast is old.  Remove the bread promptly after baking.
 Use the measuring spoon provided. Check the yeast’s expiry date. The sides of my bread
 There has been a power failure, or the machine has been stopped during
Why is my bread pale  There has been a power failure, or the machine has been stopped during have collapsed and the breadmaking.
and sticky? breadmaking. bottom is damp.  The machine switches off if it is stopped for more than ten minutes. You may try
 The machine switches off if it is stopped for more than ten minutes. You will need baking the dough in your oven.
to remove the bread from the pan and start again with new ingredients.
Troubleshooting
The kneading blade rattles.  This is because the blade fits loosely on the shaft. (This is not a fault)
There is excess flour  You have used too much flour, or you are not using enough liquid.
around the bottom and  Check the recipe and measure out the correct amount using scales for the flour
sides of my bread. or the measuring cup provided for liquids. I can smell burning while  Ingredients may have been spilt on the heating element.
the bread is baking.  Sometimes a little flour, raisins or other ingredients may be flicked out of the
bread pan during mixing. Simply wipe the element gently after baking once the
Smoke is coming out of breadmaker has cooled down.
the steam vent.  Remove the bread pan from the breadmaker to place ingredients.
36 37
Troubleshooting
Problem Cause  Action
 The dough is a little stiff.

The kneading blade  Allow the bread to cool completely before removing the blade carefully. Some
stays in the bread when types of flour absorb more water than others, so try adding an extra 10-20 ml of
I remove it from the water next time.
bread pan.  Crust has built up underneath the blade.
 Wash the blade and its spindle after each use.
 The steam remaining in the bread after cooking can pass into the crust and soften it
The crust creases and slightly.
goes soft on cooling.  To reduce the amount of steam, try using 10-20 ml less water.
Remove loaf from pan immediately after baking completed.
 To make your bread crispier, you could use the ‘french’ mode or the ‘DARK’
How can I keep my
crust colour option, or even bake it in the oven at 200˚C/gas mark 6 for an extra
crust crispy? 5-10 minutes.
My bread is sticky and  It was too hot when you sliced it.
slices unevenly.  Allow your bread to cool on rack before slicing to release the steam.
 The unit is hot (above 40˚C/105˚F).

TEMP appears on the
 Allow the unit to cool down to below 40˚C/105˚F before using it again
display. (TEMP will disappear).
 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
POWER ALERT problem with the power supply.
appears on the display.  The operation will not be affected if the problem with the power supply is only
momentary. The breadmaker will operate again if its power is restored within
10 minutes, but the end result may be affected.
 There has been a power failure for a certain amount of time (differs depending on
0:00 appears on the the circumstances-e.g. mains power failure, unplugging, malfunctioning fuse or
display. breaker).
 Remove the ingredients and start again using new.
Extra ingredients are

Did you add extra ingredients within 5 min of the beep?
not mixed properly in  Butter must be added when ‘0’ shows in the display.
brioche.
There is excess oil on

the bottom of brioche.  Did you add butter within 5 min of the beep?
The crust is oily.  Butter must be added when ‘0’ shows in the display.
My bread has big holes.
Troubleshooting
38 39
Troubleshooting
Problem Cause  Action
 The dough is a little stiff.

The kneading blade  Allow the bread to cool completely before removing the blade carefully. Some
stays in the bread when types of flour absorb more water than others, so try adding an extra 10-20 ml of
I remove it from the water next time.
bread pan.  Crust has built up underneath the blade.
 Wash the blade and its spindle after each use.
 The steam remaining in the bread after cooking can pass into the crust and soften it
The crust creases and slightly.
goes soft on cooling.  To reduce the amount of steam, try using 10-20 ml less water.
Remove loaf from pan immediately after baking completed.
 To make your bread crispier, you could use the ‘french’ mode or the ‘DARK’
How can I keep my
crust colour option, or even bake it in the oven at 200˚C/gas mark 6 for an extra
crust crispy? 5-10 minutes.
My bread is sticky and  It was too hot when you sliced it.
slices unevenly.  Allow your bread to cool on rack before slicing to release the steam.
 The unit is hot (above 40˚C/105˚F).

TEMP appears on the
 Allow the unit to cool down to below 40˚C/105˚F before using it again
display. (TEMP will disappear).
 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
POWER ALERT problem with the power supply.
appears on the display.  The operation will not be affected if the problem with the power supply is only
momentary. The breadmaker will operate again if its power is restored within
10 minutes, but the end result may be affected.
 There has been a power failure for a certain amount of time (differs depending on
0:00 appears on the the circumstances-e.g. mains power failure, unplugging, malfunctioning fuse or
display. breaker).
 Remove the ingredients and start again using new.
Extra ingredients are

Did you add extra ingredients within 5 min of the beep?
not mixed properly in  Butter must be added when ‘0’ shows in the display.
brioche.
There is excess oil on

the bottom of brioche.  Did you add butter within 5 min of the beep?
The crust is oily.  Butter must be added when ‘0’ shows in the display.
My bread has big holes.
Troubleshooting
38 39
Specification
Power supply 230-240 V 50 Hz

Automatic Breadmaker
Power consumed 505-550 W OPERATING INSTRUCTIONS AND RECIPES (Household Use)
Capacity (Strong flour for a loaf)
(Strong flour for a dough)
max. 550 g min. 400 g
max. 600 g min. 250 g
Model No. SD-257/SD-256
(Yeast) max. 8 g min. 0.75 g
Capacity of raisin nut dispenser max. 150 g dried fruit/nuts
Timer Digital timer (up to 13 hours)
Dimensions (H  W  D) approx. 37.0  28.0  33.0 cm Thank you for purchasing this Panasonic product.
Before Use
Weight (SD-257) approx. 6.8 kg (SD-256) approx. 6.4 kg  Please read these instructions carefully before using this product and save
this manual for future use.
Accessories Measuring cup, measuring spoon
 These operating instructions are intended to be used for two different models.
The explanations inside mainly focus on the SD-257 model.
Information on Disposal for Users of Waste Electrical & Electronic Equipment (See page 2 for the differences in functions between the two)
(private households)  This product is intended for household use only.
This symbol on the products and/or accompanying documents means that used electrical and electronic
products should not be mixed with general household waste. SD-257 pictured
For proper treatment, recovery and recycling, please take these products to designated collection points, where
How to Use
they will be accepted on a free of charge basis. Alternatively, in some countries you may be able to return your
products to your local retailer upon the purchase of an equivalent new product.
Disposing of this product correctly will help to save valuable resources and prevent any potential negative
effects on human health and the environment which could otherwise arise from inappropriate waste handling.
Please contact your local authority for further details of your nearest designated collection point.
Penalties may be applicable for incorrect disposal of this waste, in accordance with national legislation.
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.
Recipes
How to Clean
Panasonic Test and Development Kitchen
Panasonic Consumer Electronics U.K.
A Division of Panasonic U.K. Ltd
Willoughby Road, Bracknell, Berks, RG12 8FP
Importer’s name & address pursuant to the EU GPSD

directive 2001/95/EC/Art.5
Panasonic Marketing Europe GmbH
Troubleshooting
Hagenauer Str.43 65203 Wiesbaden F.R.GERMANY
Panasonic Corporation
DZ50E160
Web Site: http://www.panasonic.co.uk/ F0210S0
Printed in China

Panasonic SD 257 Bread Maker User Manual

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Panasonic SD 257 Bread Maker User Manual

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Specification

Power supply 230-240 V 50 Hz

Information on Disposal in other Countries outside the European Union

Importer’s name & address pursuant to the EU GPSD

Before Use Important Safety Precautions

Before Use Important Safety Precautions

Water Main Flours Used in Bread

Add flavour and Fat Granary or Malted Grain flour:

Water Main Flours Used in Bread

Add flavour and Fat Granary or Malted Grain flour:

* SD-257 display shown.

1 Remove the bread pan

1 Twist the bread 1 Place the dry yeast at

kneader mounting weighed on scales.  To change the size

9 Unplug after use

* SD-257 display shown.

1 Remove the bread pan

1 Twist the bread 1 Place the dry yeast at

kneader mounting weighed on scales.  To change the size

9 Unplug after use

Press this pad after you’ve pressed start

1 Select a dough type

2 Press Option pad to choose

3 Press Start pad to start the machine of the cycle.

3 Press Start pad to start the

4 Press Stop pad and remove

Press this pad after you’ve pressed start

1 Select a dough type

2 Press Option pad to choose

3 Press Start pad to start the machine of the cycle.

3 Press Start pad to start the

4 Press Stop pad and remove

Yeast 11⁄4 tsp Yeast 11⁄4 tsp

Time until the selected program is complete

4 Adding Additional Butter  When adding extra ingredients such as

Display indicates remaining time until completion of the program

Yeast 11⁄4 tsp Yeast 11⁄4 tsp

Time until the selected program is complete

4 Adding Additional Butter  When adding extra ingredients such as

Display indicates remaining time until completion of the program

2 Press Timer pad to set the

cooking time.) and spelt flour. DOUGH — — — 60 min 10 min — — 2 hours

italian 30 min– 2 hr 25 min–

Time until the selected program is complete

4 Press Stop pad when the machine

 To check whether baking is complete,

10–18 min 7–15 min

2 Press Timer pad to set the

cooking time.) and spelt flour. DOUGH — — — 60 min 10 min — — 2 hours

italian 30 min– 2 hr 25 min–

Time until the selected program is complete

4 Press Stop pad when the machine

 To check whether baking is complete,

10–18 min 7–15 min

French Rustic French [sandwich] White Sandwich Wholemeal Sandwich

French Rustic French [sandwich] White Sandwich Wholemeal Sandwich

 Hedgehogs Wholemeal Dough 100% French Sticks

Salt 11⁄2 tsp Water 150 ml

 Hedgehogs Wholemeal Dough 100% French Sticks

Salt 11⁄2 tsp Water 150 ml

Before cleaning, unplug your breadmaker

Bread pan &

 Ensure the area around the shaft