Specification

Power supply 230-240V ~ 50Hz

Automatic Breadmaker
Power consumed 505-550W OPERATING INSTRUCTIONS AND RECIPES
Capacity 400-550g of strong flour for a loaf
250-600g of strong flour for a dough Model No. SD-255/SD-254
Capacity of raisin nut dispenser max. 150g dried fruit/nuts
Timer Digital timer (up to 13 hours)
Dimensions (H X W X D) approx. 37.0 X 28.0 X 33.0cm
Weight (SD-255) approx. 6.8kg (SD-254) approx. 6.4kg

Before Use
Accessories Measuring cup, measuring spoon

Information on Disposal for Users of Waste Electrical & Electronic Equipment

(private households)
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-255 pictured
For proper treatment, recovery and recycling, please take these products to designated collection points, where
they will be accepted on a free of charge basis. Alternatively, in some countries you may be able to return your

How to Use
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

Matsushita Electric Industrial Co., Ltd. ● Thank you for purchasing an Automatic Breadmaker, SD-255/SD-254.
Osaka, Japan Please read these instructions carefully before using this product and save this
manual for future use.
● These operating instructions are intended to be used for two different models.
DZ50E147
Web Site: http://www.panasonic.co.uk. The explanations inside mainly focus on the SD-255 model.
1206K0
(See page 2 for the differences in functions between the two)
Printed in PRC
 Contents
Before Use
¶ Safety Instructions ·················································· 3
¶ Accessories/Parts Identification····························· 4
¶ Bread-making Ingredients ····································· 6
How to Use
¶ Baking Bread [BAKE]············································· 8
¶ Making Dough [DOUGH] ····································· 10
¶ When adding extra ingredients… ························ 11
¶ Baking Cakes ······················································· 12
¶ List of Bread Types and Baking Options ············· 13
Recipes
¶ Bread Recipes
basic ·········································14
whole wheat······························15
rye ············································17
french ·······································18
italian ········································19
sandwich ··································19
¶ Gluten Free Recipes ············20
¶ Dough Recipes ····················22
basic
whole wheat
rye
french
pizza
¶ Cake Recipes ·······················28
cakes
teabreads
How to Clean
¶ Care & Cleaning ··················································· 32
Troubleshooting
¶ Troubleshooting ···················································· 33
2 3
Safety Instructions
Important Safety Precautions
These instructions are for two ■ Location
different breadmaker models Use this appliance in the following locations:
• Do not use the appliance outdoors or in the immediate vicinity of heat sources or in
roomswhere humidity is high.
■ SD-255 • Place the breadmaker on a firm, dry, flat worktop. Do not place on unstable objects
or on materials such as tablecloths.
•During baking the casing heats up. The breadmaker should be placed at least
5cm (2 inches) from walls and other objects.
Before Use
■ Caution
1. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or a similarly
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 authorised
Rye bread mode is available technician.
3. Do not immerse the unit, power cord, or plug in water or any kind of liquid.
■ SD-254 4. Do not allow the power cord to hang over the edge of the table or touch a hot surface.
5. Do not remove the bread pan or unplug the breadmaker during its operation.
(If the electricity supply is switched off the programme sequence stops. However the
appliance has a 10 minute memory so if the power is restored within 10 minutes, the
programme will resume.)
6. Do not touch, block or cover the ventilation during use.
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.
Also take care when removing the kneading blade.
■ SD-255 9. Always keep the inside of the unit and the bread pan clean. (To ensure programmes work successfully)
10. This appliance is not intended for use by persons (including children) with reduced physical, sensory or
Measuring mental capabilities, or lack of experience and knowledge, unless they have been given supervision or
Raisin nut spoon storage
dispenser 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
instructions.
Electrical Requirement
If using dried FOR YOUR SAFETY PLEASE READ THE FOLLOWING TEXT CAREFULLY.
fruit such as This appliance is supplied with a moulded three pin mains plug for your safety and convenience.
raisins, nuts, or
A 13-amp fuse is fitted in this plug.
seeds, these
Should the fuse need to be replaced please ensure that the replacement fuse has a rating of 13 amps and that it is
are added
automatically. approved by ASTA or BSI to BS1362.
(P.11) Check for the ASTA mark or the BSI mark on the body of the fuse.
If the plug contains a removable fuse cover you must ensure that it is refitted when the fuse is replaced.
■ SD-254 If you lose the fuse cover the plug must not be used until a replacement cover is obtained.
Additional A replacement fuse cover can be purchased from your local Panasonic Dealer.
ingredients
should be IF THE FITTED MOULDED PLUG IS UNSUITABLE FOR THE SOCKET OUTLET IN YOUR HOME, THEN THE
added manually FUSE SHOULD BE REMOVED AND THE PLUG CUT OFF AND DISPOSED OF SAFELY.
when the beep THERE IS A DANGER OF SEVERE ELECTRICAL SHOCK IF THE CUT OFF PLUG IS INSERTED INTO ANY 13-
sounds. (P.11) AMP SOCKET.
• The photographs and illustrations in this manual are
of the SD-255 model.
 Accessories/Parts Identification Main Unit Control Panel

■ Operation status
Raisin nut dispenser (SD-255 only) • REST: Displayed during the initial stage or with timer operation when the
temperature of the bread pan and ingredients is being regulated before
The ingredients placed in the raisin nut dispenser will kneading
drop into the bread pan automatically upon selecting the • POWER ALERT: displayed when there has been an interruption in the
‘BAKE RAISIN’ mode. power supply
Turn to P.11 for ingredients which • TEMP: Displayed when the unit is hot – allow to cool before use
may be placed in the raisin nut
dispenser. Raisin nut Lid ■ Options ■ Time remaining until

Before Use
Never operate the breadmaker dispenser flap As the option pad is pressed programme finished
without the the option chosen will flash.
(SD-255 only)
dispenser
being in place. Dispenser lid

Kneading blade
(rye bread
SD-255 only)
Kneading blade
(wheat bread and
gluten and wheat
free bread)
Handle

Bread pan
● Select: ● Size: ● Timer:
Choose type of ● Option: Available on basic Set delay timer
bread or dough and whole wheat (time until bread
Choose between
• basic •M is ready) or set
Control panel making bread
the baking time
The control panel has a protective or dough, and
• whole wheat •L for ‘bake only’
film overlay on it to prevent whether to use
mode
scratching during shipping. ‘BAKE RAPID’ or
You may carefully remove this. • rye (SD-255 only) ‘BAKE RAISIN’/ • XL
‘DOUGH RAISIN’ ● Crust: ● Start/Stop:
• french options Crust Colour Press to start or cancel/
available on Basic stop the programme.
Accessories • italian • BAKE
Bake bread (knead, rise, bake)
and Gluten Free When start is pressed the
• LIGHT start/ stop light will come
Measuring cup Measuring spoon • sandwich
• BAKE RAPID on and the programme is
To measure out liquids To measure out sugar, salt, Faster baking process • MEDIUM* set. If you wish to change
yeast, etc. • gluten free the programme you must
(15ml) (5ml) • BAKE RAISIN • DARK stop the operation by
• pizza Bake bread with added * Medium crust is holding down the start/
(max. 310ml) stop pad for 1-2 seconds.
ingredients indicated by the
• bake only black dot between The display will go blank
• DOUGH light and dark. and the start/ stop light
Tablespoon Teaspoon Make dough (knead, rise) will go off. Press the
•10ml increments •1/2 marking •1/4, 1/2, 3/4 select pad to reactivate
markings • DOUGH RAISIN the screen and then re-
Plug Make dough with added programme accordingly.
ingredients
• This appliance is not intended to be operated by means of an external timer or separate remote-control system. • SD-255 display shown. This picture shows all words and symbols, but during operation only those relevant will be displayed.

4 5
 Bread-making Ingredients
Flour
Main ingredient of bread. The protein
in flour forms gluten during kneading.
Gluten provides structure and texture
and helps the bread to rise.
● Use strong flour.
Do not use soft or plain flour.
Dairy
Products
Add flavour and
nutritional value.
● If you use milk instead of water, the
nutritional value of the bread will
be higher, but do not use in timer
setting as it may not keep fresh
overnight.
➔ Reduce the amount of water
proportionally to the amount of
milk.
Yeast
Enables the bread to rise.
● Yeast which has
‘Easy Blend’, ‘Fast
Action’ or ‘Easy
Bake’ written on
the packet is
recommended.
● When using yeast from sachets,
seal the sachet again immediately
after use, and keep in the fridge.
(Use within the manufacturer’s
recommended time)
6 7
Water Main Flours Used in Bread
● Use normal tap water.
● Use warm water if using ‘RAPID’, ‘rye’ or
White flour:
Made by grinding wheat kernel, excluding bran and germ.
‘gluten free’ settings in a cold room. Used in e.g. ‘basic’, ‘french’ modes.
● Use chilled water if using ‘rye’ or ‘french’ Strong flours: Milled from hard wheat. High content of protein, needed for producing gluten to make dough rise.
settings in a hot room. Weak flours: Milled from soft wheat. Lower content of protein.
● Always measure out liquids using the • Always use strong flour when using the recipes in this book.
measuring cup provided. • Do NOT use plain or self-raising flour as a substitute for bread flour.
Wholemeal flour:
Salt
Before Use
Made by grinding entire wheat kernel, including bran and germ.
Makes bread rich in minerals, but lower in height and denser than bread baked with white flour because the gluten
Improves the flavour and strands are cut by the edges of bran flakes and germ.
strengthens gluten to help the
Rye flour:
bread rise. Contains some proteins, but these do not produce as much gluten as wheat flour.
● The bread may lose size/flavour if Makes dense, heavy bread with a flat or slightly sunken top crust (use in rye mode).
measuring is inaccurate. • Do not use more than stated quantity (could overload motor).
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.
■ Alternative flours which may be used
Brown flour: 10-15% of wheat grain removed during milling.
Softgrain flour:
Strong white flour with wheat and rye grains added. Provides extra fibre, texture, and flavour.
Fat
• Do not use with ‘Timer’ option (grains can absorb water and swell up, spoiling texture of loaf).
Granary or Malted Grain flour:
R
Adds flavour and softness Has crushed wheat or rye grains added together with malted whole wheat.
to the bread. Makes brown bread coarser and moister with nuttier flavour.
• Do not use more than stated quantity (could damage bread pan’s non-stick finish).
● Use butter, margarine or oil. 2
tbsps oil are equivalent to 25g Stoneground flour:
Grains are crushed between two large millstones rather than with steel rollers.
butter.
• Do not use more than stated quantity (could damage bread pan’s non-stick finish, or overload motor).
Sugar (granulated sugar, brown sugar, honey, treacle etc) Other flour:
Products milled from other grains (i.e. corn meal, rice, millet, soy, oat, buckwheat, barley flours).
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.
● 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.
■ You can make your bread taste better by adding
other ingredients: If using a bread mix...
Eggs Improve the nutritional value and colouring ■ Bread mixes including yeast ■ Bread mix with separate yeast sachet
of the bread. (Water amount must be
1 Place a 500g mix in the bread pan, then add 1 First place the measured yeast in the bread
reduced proportionally)
water. (Follow instructions on the packet for pan, then the bread mix, then the water.
Bran Increases the bread’s fibre content. the quantity of water) • Bread Bakery Capacity
• Use max. 50g (2oz). 2 Select the ‘basic’ – ‘BAKE RAPID’ – ‘Large’ 400-550g mix (for a loaf), 250-600g mix (for a dough)
size setting. 2 Set the machine according to the type of flour
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.
• Use max. 50g (2oz).
yeast is included, so results may vary. • White flour, brown flour ➔ basic
Spices, Enhance the flavour of the bread.
• Whole wheat, multi grain flour ➔ whole wheat
herbs • Only use a small amount (1-2 tsp). • rye flour ➔ rye (SD-255 only)
 Baking Bread Turn to P14-21
for bread recipes

Place the ingredients in the bread pan Set the programme and start Remove the bread
Kneading blade

1 2 4 7
* SD-255 display shown.

Remove the bread pan and Place the measured ingredients Select a bread type Press ‘Stop’ and

How to Use
set the kneading blade in the bread pan remove bread
when the bread is ready
1 Twist the bread 1 Place the dry yeast at (unit beeps 8 times)
pan anti- the bottom (so that it

5
clockwise and does not mix with the
lift up to remove liquid until later) Choose a baking option
● The flashing start/stop light will go off.
2 Cover the yeast with

8
2 Place the
all the dry ingredients
kneading blade
(flour, sugar, salt, etc.) Remove the bread
firmly onto
the kneader ■ To change the size ➔ immediately,
mounting shaft
■ To change the crust colour ➔
3 Pour in the water and ● See P.13 for availability of size and crust. Oven
Check around the glove
shaft and inside the any other liquids
kneading blade and • Wipe the outside of ■ To set the timer ➔ Bread
ensure that they are the pan to remove any e.g. It is 9:00 PM now, and you want the bread to be ready at pan
clean. flour or liquid 6.30 the next morning.
• Use the specified kneading ➔ Set the timer to ‘9:30’ (9 hours 30 minutes from now).
12
blade when baking rye bread. 12
4 Put the bread pan into
(SD-255 only) 9 3 9 3
the breadmaker and
• The blade fits loosely into place, but it turn slightly clockwise 6
9h 30m
from now 6 allow to cool
must touch the bottom of the bread pan. Current time Ready time
5 Close the lid • Pressing the button once will advance the timer by 10 minutes e.g. on a wire rack
(hold to advance more quickly)

6
■ Baking bread
with added ● For optimum results, don’t open the lid until Start the machine
ingredients bread is complete as it affects bread quality.

3
(P.11) ● If you leave the bread to cool

(SD-255 only) Plug the breadmaker into a down without removing it from
the pan, the finished quality of
Clean and dry 230-240V socket the loaf will be affected.
beforehand ● Make sure the start/stop light ● Unplug your breadmaker
Time until the selected programme is complete
is off. (holding onto the plug) after use.
● The start/stop light will come on.
8 9
 Making Dough When adding extra ingredients...

Turn to P22- (Select when baking bread)

27 for dough ‘BAKE RAISIN ’ will be displayed
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 it’s time to add the extra ingredients.
(hold for more Please note that the breadmaker will also
than 1 second) beep to remind you.

1 2 3,4 1 2 3,4 (SD-254 only)

Preparations 1 Set the kneading blade into the bread pan. Preparations 1 Set the kneading blade into the bread pan.
(P.8) 2 Place the ingredients in the bread pan. (P.8) 2 Place the ingredients in the bread pan.
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

1 Select ‘basic’ or ‘whole wheat’

How to Use
● Timer is not available on Dough
Adding extra
Options. ingredients
● You can choose between ‘basic’,
‘whole wheat’, ‘rye’ (SD-255 only), (SD-255)
‘french’, and ‘pizza’ dough types. ● Moist Ingredients
● Press once for ‘basic’, twice for ‘whole wheat’. e.g. chocolate,

2 2
cheese,
Choose ‘DOUGH’ Choose ‘BAKE RAISIN’ or fresh fruits,
fruits packed in alcohol.
● Select ‘DOUGH RAISIN ’ if you
‘DOUGH RAISIN’ ➔ Moist Ingredients should be added
would like to add extra ingredients to directly into the bread pan with the
your dough. (P.11) other ingredients at the beginning
of the cycle.
● Dry Ingredients
e.g. dried fruits, nuts
● Press twice for ‘BAKE RAISIN’, 4 times for ‘DOUGH RAISIN’.

3
➔ Dry ingredients

3
Start the machine can be added into

● For modes other than ‘pizza’, a ‘resting’

Start the machine the dispenser at
the beginning of
process will begin immediately after the cycle.
starting, followed by ‘kneading’ and
‘rising’.
(SD-254)
● Moist/Dry Ingredients
Time until ready Time until ready ➔ Extra ingredients
● The start/stop light will come on. ● Display shown is for ‘BAKE RAISIN’. When ‘DOUGH RAISIN’ can be added
has been selected correctly ‘DOUGH RAISIN’ and ‘ ’ directly into the
remains displayed. bread pan when

4
● The start/stop light will come on. the raisin beep
Press ‘Stop’ and remove dough sounds.

4
when machine beeps 8 times
Press ‘Stop’ and remove bread
● The flashing start/stop light will go off. ● Shape the finished dough and allow it or dough
to prove until doubled in size.
when machine beeps 8 times
Then bake in the oven according to
recipe. ● The flashing start/stop light will go off.

10 11
 Baking Cakes List of Bread Types and Baking Options

Turn to P28-31
■ Function Availability and Time Required
• Time required for each process will differ according to room temperature.
for cake recipes
Options Processes
Baking Keep
Bread type Size Crust Timer REST KNEAD RISE BAKE Total
option warm
■ To cancel/stop
once started 20 min– 2 hr 00 min–
BAKE ● ● ● 15–30 min 50 min 4 hours ●
50 min 2 hr 20 min
(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 ●
1 2 3,4 blade basic
Makes bread
with strong white
BAKE
RAISIN ● ●∗1 ●∗3
20 min–
50 min
15–30 min
2 hr 00 min–
2 hr 20 min
50 min 4 hours ●
Preparations 1 Prepare the ingredients according to the recipe. bread flour. 20 min– 1 hr 20 min–
2 Line the bread pan with parchment paper and pour in the mixed ingredients. DOUGH — — — 40 min
15–30 min
1 hr 30 min — 2 hr 20 min —
3 Set the bread pan into the main unit, and plug the machine into the socket.
DOUGH 20 min– 1 hr 20 min–
(Make sure the start/stop light is off.)
RAISIN — — — 40 min
15–30 min
1 hr 30 min — 2 hr 20 min —

1 Select ‘bake only’ • Line with parchment 1 hour– 2 hr 00 min–

BAKE ● — ● 15–25 min 50 min 5 hours ●

How to Use
paper (Cake or 1 hr 30 min 2 hr 20 min
teabread will burn if
BAKE approx
it directly touches the
whole RAPID ● — — 15 min 15–25 min
1 hr 40 min
45 min 3 hours ●
pan.)
wheat BAKE 1 hour– 2 hr 20 min–
Makes bread RAISIN ● — ●∗3 1 hr 30 min
15–25 min
2 hr 50 min
50 min 5 hours ●
with strong whole

2
55 min– 1 hr 40 min–
wheat flour. DOUGH — — — 15–25 min — 3 hr 15 min —
Set the baking time 1 hr 15 min 2 hours
DOUGH 55 min– 1 hr 40 min–
● You cannot use the timer function for RAISIN — — — 1 hr 15 min
15–25 min
2 hours — 3 hr 15 min —
‘bake only’.
rye 45 min– approx. 1 hr 20 min–
(This pad only sets the duration of the
(SD-255 only) BAKE — — ● 60 min 10 min 1 hr 35 min
1 hour 3 hr 30 min ●
cooking time.) Makes bread with
45 min– approx.
— — — — — —

3
rye flour and spelt DOUGH 2 hours
flour. 60 min 10 min
Start the machine french 40 min– 2 hr 55 min–
Makes bread
BAKE — — ● 1 hr 55 min
10–20 min
4 hr 10 min
55 min 6 hours ●
with strong white
bread flour for a 40 min– 1 hr 45 min–
crispier crust and DOUGH — — — 1 hr 55 min
10–20 min
2 hr 40 min — 3 hr 35 min —
open texture.
italian
30 min– 2 hr 25 min–
Time until ready Makes light bread
for enjoying with
BAKE — — ● 1 hour
10–15 min
3 hours
50 min 4 hr 30 min ●
● The start/stop light will come on. pasta, etc.
sandwich
1 hour– 2 hr 20 min–
Makes bread with BAKE — — ● 1 hr 30 min
15–25 min
2 hr 50 min
50 min 5 hours ●

4
a soft crust and
texture.
Press ‘Stop’ when the machine beeps, Take care!
gluten free
check that baking is complete, It’s hot!
Makes bread
using gluten-free
BAKE — ●∗2 — — 15 min 1 hour 45 min 2 hours ●
and remove the pan bread mix/flour.

● The flashing start/stop light will go off. ● To check whether baking is complete, pizza (KNEAD) (RISE) (KNEAD) (RISE)
DOUGH — — — 10–15 min 10–15 min approx 10 min approx 10 min
45 min —
insert a skewer into the centre of the Makes pizza dough.
■ If baking is not complete ➔ Repeat steps 1-3
cake or teabread – it is ready if there bake only
(The total baking time, including any additional baking, 30 min– 30 min–
is no mixture stuck to the skewer when Bakes teabreads BAKE — — — — — — 1 hr 30 min 1 hr 30 min —
must be within 90 minutes. The timer will start again you remove it. and cakes.
from 1 minute when the unit is hot. Increase the time by ∗1 Only ‘LIGHT’ or ‘MEDIUM’ available. ∗2 Only ‘MEDIUM’ or ‘DARK’ available. ∗3 The timer can only be used on the SD-255.
pressing the timer pad as required.)
• The breadmaker will operate for a short time during the rise period (to ensure optimal gluten development).
12 13
 Bread Recipes
White Loaf Milk Loaf Brown Loaf Curry and Mango Loaf
‘Basic’-‘Bake’ (4h) ‘Basic’-‘Bake’ (4h) ‘Basic’-‘Bake’ (4h) ‘Basic’-‘Bake’ (4h)
M L XL M L XL M L XL M
Yeast 3/4tsp 1tsp 1 1/4tsp Yeast 3/4tsp 1tsp 1 1/4tsp Yeast 3/4tsp 1tsp 1 1/4tsp Yeast 3/4tsp
Strong White Flour 400g 475g 550g Strong White Flour 400g 475g 550g Strong Brown Flour 400g 475g 550g Strong Brown Flour 400g (14oz)
(14oz) (1lb 1oz) (1lb 4oz) (14oz) (1lb 1oz) (1lb 4oz) (14oz) (1lb 1oz) (1lb 4oz) Sugar 1tsp
Sugar 1tsp 1 1/2tsp 2tsp Sugar 1tsp 1 1/2tsp 2tsp Sugar 1tsp 1 1/2tsp 2tsp Butter 15g (1/2oz)
Butter 15g (1/2oz) 25g (1oz) 25g (1oz) Butter 15g (1/2oz) 25g (1oz) 25g (1oz) Butter 15g (1/2oz) 25g (1oz) 25g (1oz) Salt 1tsp
[basic] Salt 1tsp 1 1/4tsp 1 1/2tsp Salt 1tsp 1 1/4tsp 1 1/2tsp Salt 1tsp 1 1/4tsp 1 1/2tsp Curry Paste 3tsp
Water 270ml 320ml 360ml Milk 280ml 340ml 380ml Water 270ml 320ml 360ml Mango Chutney 2tbsp
(white or brown flour)
Water 270ml
: Timer can be used Rapid White Loaf Wheat Germ Loaf Rapid Brown Loaf
for recipes with this ‘Basic’-‘Bake Rapid’ (1h 55m-2h) ‘Basic’-‘Bake’ (4h) ‘Basic’-‘Bake Rapid’ (1h 55m-2h) Cheese and Bacon Loaf
symbol (4-13 hours) M L XL L M L XL ‘Basic’-‘Bake Raisin’ (4h) (SD-255 only)
Yeast 1tsp 1 1/4tsp 1 1/2tsp Yeast 1 1/4tsp Yeast 1tsp 1 1/4tsp 1 1/2tsp M L XL
Strong White Flour 400g 475g 550g Strong White Flour 500g (1lb 2oz) Strong Brown Flour 400g 475g 550g Yeast 3/4tsp 1tsp 1 1/4tsp
Turn to P22-27 for (14oz) (1lb 1oz) (1lb 4oz) Sugar 1 1/2tsp (14oz) (1lb 1oz) (1lb 4oz)
Strong White Flour 400g 475g 550g
dough recipes Sugar 1tsp 1 1/2tsp 2tsp Oil 2tbsp Sugar 1tsp 1 1/2tsp 2tsp (14oz) (1lb 1oz) (1lb 4oz)
Butter 15g (1/2oz) 25g (1oz) 25g (1oz) Salt 1 1/4tsp Butter 15g (1/2oz) 25g (1oz) 25g (1oz) Sugar 1tsp 1 1/2tsp 2tsp
Salt 1tsp 1 1/4tsp 1 1/2tsp Wheat Germ 50g (2oz) Salt 1tsp 1 1/4tsp 1 1/2tsp Salt 1tsp 1 1/4tsp 1 1/2tsp
Water 280ml 320ml 360ml Water 350ml Water 280ml 320ml 360ml Cheddar Cheese, grated 50g (2oz) 75g (3oz) 100g (4oz)
Water 270ml 320ml 360ml
Spicy Fruit Loaf Oat and Bran Loaf Malted Loaf *Cooked Bacon,chopped 50g (2oz) 75g (3oz) 100g (4oz)
‘Basic’-‘Bake Raisin’ (4h) ‘Basic’-‘Bake’ (4h) ‘Basic’-‘Bake Raisin’ (4h) (SD-255 only)
M L L Fresh Yeast White Loaf
Yeast 1tsp Yeast 1tsp Yeast 1tsp ‘Basic’-‘Bake’ (4h)
Strong White Flour 400g (14oz) Strong White Flour 400g (14oz) Strong White Flour 500g (1lb 2oz) L
Sugar 2tsp Sugar 1 1/2tsp Sugar 1 1/2tsp Fresh Yeast 8g (1/3oz)
Butter 75g (3oz) Oil 2tbsp Salt 1 1/4tsp Strong White Flour 500g (1lb 2oz)
Salt 1tsp Salt 1 1/4tsp Malt Extract 3tbsp Sugar 1 1/2tsp
Cinnamon 2tsp Bran 50g (2oz) Water 320ml Oil 2tbsp
Mixed Spice 1tsp Porridge Oats 50g (2oz) *Sultanas 150g Salt 1 1/4tsp
Eggs, medium 2 Water 350ml Water 330ml
Water 110ml

Recipes
Milk 110ml Pizza Loaf
*Mixed Dried Fruit 150g (5oz)
‘Basic’-‘Bake Raisin’-‘Medium’ Crust (4h) (SD-255 only)
M [whole wheat] Wholemeal Loaf 100% Wholemeal Loaf 50%
Brioche Loaf (wholemeal flour) ‘Whole Wheat’-‘Bake’ (5h) ‘Whole Wheat’-‘Bake’ (5h)
Yeast 3/4tsp
‘Basic’-‘Bake’-‘Light’ Crust (4h) Strong White Flour 400g (14oz) M L XL M L XL
M : Timer can be used Yeast 3/4tsp 1tsp 1 1/4tsp Yeast 3/4tsp 1tsp 1 1/4tsp
Sugar 1tsp
for recipes with this Strong Wholemeal 400g 475g 550g Strong Wholemeal
Yeast 1tsp Oil 1tbsp
symbol (4-13 hours) 200g (7oz) 250g (9oz) 275g
Strong White Flour 400g (14oz) Flour (14oz) (1lb 1oz) (1lb 4oz) Flour (10oz)
Salt 1tsp
Sugar 3tbsp Oregano Dried 2tsp
Sugar 1tsp 1 1/2tsp 2tsp Strong White Flour 200g (7oz) 225g (8oz) 275g
Butter 15g (1/2oz) 25g (1oz) 25g (1oz) (10oz)
Butter 100g (4oz) Water 260ml
Salt 1tsp 1 1/4tsp 1 1/2tsp Sugar 1tsp 1 1/2tsp 2tsp
Eggs, medium 3 *Pepperoni, chopped 75g (3oz)
Water 280ml 340ml 380ml Butter 15g (1/2oz) 25g (1oz) 25g (1oz)
Salt 1tsp *Stuffed Olives, chopped 75g (3oz) Salt 1tsp 1 1/4tsp 1 1/2tsp
Milk 150ml
Wholemeal Loaf 70% Water 280ml 340ml 380ml
5 Seeded Bread Loaf
Apricot and Almond Loaf ‘Whole Wheat’-‘Bake’ (5h)
‘Basic’-‘Bake Raisin’ (4h) (SD-255 only) Rapid Wholemeal Loaf 100%
‘Basic’-‘Bake Raisin’ (4h) (SD-255 only) M L XL
M L XL ‘Whole Wheat’-‘Bake Rapid’ (3h)
L Yeast 3/4tsp 1tsp 1 1/4tsp
Yeast 3/4tsp 1tsp 1 1/4tsp M L XL
Yeast 1tsp Strong Wholemeal 300g 350g 400g
Strong White Flour 400g 475g 550g Flour (11oz) (12oz) (14oz) Yeast 1 1/4tsp 1 1/2tsp 1 3/4tsp
Strong White Flour 400g (14oz) (14oz) (1lb 1oz) (1lb 4oz)
Strong White Flour 100g 125g 150g
Strong White Flour 400g 475g 550g
Sugar 1 1/2tsp Sugar 1tsp 1 1/2tsp 2tsp (4oz) (4 1/2oz) (5oz) (14oz) (1lb 1oz) (1lb 4oz)
Butter 25g (1oz) Butter 15g (1/2oz) 25g (1oz) 25g (1oz) Sugar 1tsp 1 1/2tsp 2tsp Sugar 1tsp 1 1/2tsp 2tsp
Salt 1tsp Salt 1tsp 1 1/4tsp 1 1/2tsp Butter 15g (1/2oz) 25g (1oz) 25g (1oz) Butter 15g (1/2oz) 25g (1oz) 25g (1oz)
Ground Almonds 50g (2oz) Water 270ml 320ml 360ml Salt 1tsp 1 1/4tsp 1 1/2tsp Salt 1tsp 1 1/4tsp 1 1/2tsp
Water 270ml *Linseeds 1tbsp 1 1/2tbsp 2tbsp Water 280ml 340ml 380ml Water 280ml 340ml 380ml
*Dried Apricots, chopped 100g (4oz) *Sesame Seeds 1tbsp 1 1/2tbsp 2tbsp
*Flaked Almonds 50g (2oz) *Pumpkin Seeds 1tbsp 1 1/2tbsp 2tbsp
*Poppy Seeds 1tbsp 1 1/2tbsp 2tbsp
*Sunflower Seeds 1tbsp 1 1/2tbsp 2tbsp
• For addition of ingredients with*, follow timing instructions on P.11.
• For addition of ingredients with*, follow timing instructions on P.11.
14 15
 Bread Recipes
[whole wheat] Rapid Wholemeal Loaf 70% Pesto and Pine Nut Loaf Onion Loaf Malted Brown Loaf
(wholemeal flour) ‘Whole Wheat’-‘Bake Rapid’ (3h) ‘Whole Wheat’-‘Bake Raisin’ (5h) (SD-255 only) ‘Whole Wheat’-‘Bake’ (5h) ‘Whole Wheat’-‘Bake’ (5h)
M L XL M L XL M M L XL
: Timer can be used
Yeast 1tsp 1 1/4tsp 1 1/2tsp Yeast 3/4tsp 1tsp 1 1/4tsp Yeast 3/4tsp Yeast 3/4tsp 1tsp 1 1/4tsp
for recipes with this
Strong Wholemeal Strong Wholemeal Strong Wholemeal Flour 300g (11oz) Strong Granary 250g 300g 350g
symbol (4-13 hours) 300g (11oz) 350g (12oz) 400g (14oz) 200g (7oz) 250g (9oz) 300g (11oz)
Flour Flour Strong White Flour 100g (4oz) Flour (9oz) (11oz) (12oz)
Strong White Flour 100g 125g 150g Strong White Flour 200g (7oz) 225g (8oz) 250g (9oz) Sugar 1tsp Strong White Flour 150g (5oz) 200g (7oz) 250g (9oz)
(4oz) (4 1/2oz) (5oz) Sugar 1tsp 1 1/2tsp 2tsp Oil 1tbsp Sugar 1tsp 1 1/2tsp 2tsp
Sugar 1tsp 1 1/2tsp 2tsp Salt 1tsp 1 1/4tsp 1 1/2tsp Salt 1tsp Butter 15g (1/2oz) 25g (1oz) 25g (1oz)
Butter 15g (1/2oz) 25g (1oz) 25g (1oz) Pesto 2tbsp 3tbsp 4tbsp Onion, chopped and Salt 1tsp 1 1/4tsp 1 1/2tsp
Salt 1tsp 1 1/4tsp 1 1/2tsp Water 280ml 340ml 380ml 50g (2oz)
softened with 1tsp oil Water 270ml 320ml 360ml
Water 280ml 340ml 380ml *Pine Nuts 75g (3oz) 100g (4oz) 125g (5oz) Garlic Puree 1tsp
Creamed Horseradish 2tsp Seeded Soya Loaf
Rapid Wholemeal Loaf 50% Maple and Pecan Nut Loaf Water 270ml
‘Whole Wheat’-‘Bake Rapid’ (3h) ‘Whole Wheat’-‘Bake’ (5h)
‘Whole Wheat’-‘Bake Raisin’ (5h) (SD-255 only) M
M L XL L Granary Loaf Yeast 1tsp
Yeast 1tsp 1 1/4tsp
1 1/2tsp Yeast 3/4tsp ‘Whole Wheat’-‘Bake’ (5h) Strong White Flour 300g (11oz)
Strong Wholemeal 200g (7oz) 250g (9oz) 275g Strong Wholemeal Flour 200g (7oz) M L XL
Flour (10oz) Soya Flour 100g (4oz)
Strong White Flour 200g (7oz) Yeast 3/4tsp 1tsp 1 1/4tsp Sugar 2tsp
Strong White Flour 200g (7oz) 225g (8oz) 275g Butter 15g (1/2oz) Strong Granary® 400g 475g 550g
(10oz) Butter 25g (1oz)
Salt 1tsp Flour (14oz) (1lb 1oz) (1lb 4oz)
Sugar 1tsp 1 1/2tsp 2tsp Salt 1tsp
Maple Syrup 3tbsp Sugar 1tsp 1 1/2tsp 2tsp
Butter 15g (1/2oz) 25g (1oz) 25g (1oz) Water 280ml
Water 280ml Butter 15g (1/2oz) 25g (1oz) 25g (1oz)
Salt 1tsp 1 1/4tsp 1 1/2tsp Soya Milk 120ml
*Pecan Nuts, chopped 75g (3oz) Salt 1tsp 1 1/4tsp 1 1/2tsp
Water 280ml 340ml 380ml *Linseeds 50g (2oz)
Water 280ml 320ml 360ml
*Poppy Seeds 3tbsp
Olive Loaf Spicy Fruit Loaf *Sesame Seeds 2tbsp
‘Whole Wheat’-‘Bake Raisin’ (5h) (SD-255 only) ‘Whole Wheat’-‘Bake Raisin’ (5h) *Sunflower Seeds 1tbsp
M M *Pumpkin Seeds 1tbsp
Yeast 3/4tsp Yeast 1tsp • This loaf is made with strong white flour but
Strong Wholemeal Flour 200g (7oz) Strong Wholemeal Flour 400g (14oz) benefits from the 5 hour cycle.
Strong White Flour 200g (7oz) Sugar 2tsp
Sugar 1tsp Butter 75g (3oz)
Oil 3tbsp Salt 1tsp
Cinnamon 2tsp

Recipes
Salt 1tsp
Mixed Spice 1tsp
[rye] (SD-255 only) Rye 100% Rye and Wholemeal
Oregano, dried 1tbsp ‘Rye’-‘Bake’ (3h 30m) ‘Rye’-‘Bake’ (3h 30m)
Eggs, medium 2 (rye flour and spelt flour)
Water 270ml Yeast 2 1/2tsp Yeast 2tsp
*Whole Black Olives, pitted 75g (3oz) Water 120ml ● Remember to use the
Rye Flour 500g (1lb 2oz) Rye Flour 250g (9oz)
Milk 120ml kneading blade (rye
Sugar 2tsp Strong Wholemeal Flour 250g (9oz)
Fresh Yeast Wholemeal Loaf 100% *Mixed Dried Fruit 150g (5oz) bread) for all these
Oil 3tbsp Sugar 2tsp
recipes.
‘Whole Wheat’-‘Bake’ (5h) Salt 2tsp Oil 3tbsp
Seeded Wholemeal Loaf ● As a result of the
L consistency some flour Water 440ml Salt 2tsp
Fresh Yeast 8g (1/3oz) ‘Whole Wheat’-‘Bake Raisin’ (5h) (SD-255 only) Water 380ml
may remain on the
Strong Wholemeal Flour 500g (1lb 2oz) M L XL
sides of the loaf, but Rye and White
Sugar 1 1/2tsp Yeast 3/4tsp 1tsp 1 1/4tsp
Strong Wholemeal 400g 475g 550g
this is normal. ‘Rye’-‘Bake’ (3h 30m) Rye and Stout
Oil 2tbsp ● Due to their consistency,
Flour (14oz) (1lb 1oz) (1lb 4oz) Yeast 2tsp ‘Rye’-‘Bake’ (3h 30m)
Salt 1 1/4tsp the kneading blade will
Sugar 1tsp 1 1/2tsp 2tsp Rye Flour 250g (9oz) Yeast 2 1/2tsp
Water 350ml often become embedded
Butter 15g (1/2oz) 25g (1oz) 25g (1oz) Strong White Flour 250g (9oz) Rye Flour 500g (1lb 2oz)
Salt 1tsp 1 1/4tsp 1 1/2tsp in Rye Bread loaves. Sugar 2tbsp Sugar 2tsp
Honey and Sunflower Loaf Water 280ml 340ml 360ml Wait for the loaf to cool Oil 3tbsp Oil 3tbsp
‘Whole Wheat’-‘Bake Raisin’ (5h) (SD-255 only) *Linseeds 1tbsp 1 1/2tbsp 2tbsp (to avoid burning your Salt 2tsp Salt 2tsp
*Sesame Seeds 1tbsp 1 1/2tbsp 2tbsp hands), before removing
L Water 360ml Water 220ml
the blade by pressing on
Yeast 1tsp *Pumpkin Seeds 1tbsp 1 1/2tbsp 2tbsp Guinness /Stout 220ml
the base of the loaf and
Strong Wholemeal Flour 250g (9oz) *Poppy Seeds 1tbsp 1 1/2tbsp 2tbsp
manipulating it out gently
Strong White Flour 225g (8oz) *Sunflower Seeds 1tbsp 1 1/2tbsp 2tbsp
to avoid damaging the
Honey 2tbsp
loaf.
Butter 25g (1oz)
Salt 1 1/4tsp : Timer can be used
Water 320ml for recipes with this
*Sunflower Seeds 4tbsp symbol (3h 30m-13
hours)

• For addition of ingredients with*, follow timing instructions on P.11. • For addition of ingredients with*, follow timing instructions on P.11.

16 17
 Bread Recipes
[rye] (SD-255 only) Seeded Rye Seeded Spelt [italian] Easy Ciabatta Mushroom and Pancetta Three Cheeses
(rye flour and spelt ‘Rye’-‘Bake’ (3h 30m) ‘Rye’-‘Bake’-‘Dark’ Crust (3h 30m) (white flour) ‘Italian’-‘Bake’ (4h 30m) ‘Italian’-‘Bake’ (4h 30m) ‘Italian’-‘Bake’ (4h 30m)
flour) Yeast 2 1/2tsp Yeast 1 1/2tsp Make light bread for Yeast 1tsp Yeast 3/4tsp Yeast 3/4tsp
Rye Flour 500g (1lb 2oz) Spelt Flour 400g (14oz) enjoying with pasta, etc. Strong White Flour 500g (1lb 2oz) Strong White Flour 400g (14oz) Strong White Flour 400g (14oz)
● Remember to use the
Sugar 2tsp Honey 1tsp ● The Raisin nut Sugar 1tsp Sugar 1tsp Sugar 1tsp
kneading blade (rye
Oil 3tbsp Oil 3tbsp dispenser does not Olive Oil 3tbsp Butter 15g (1/2oz) Salt 1/2tsp
bread) for all these
recipes. Salt 2tsp Salt 1tsp operate on the Italian Salt 1tsp Salt 1/2tsp Dolcelatte 50g (2oz)
● The Raisin nut Poppy Seeds 2tbsp Linseeds 3tbsp programme. Water 300ml Cep Mushrooms, Parmesan
25g (1oz) 25g (1oz)
Linseeds 3tbsp Poppy Seeds 2tbsp soaked Cheese,grated
dispenser does not ● Put any additional
Sunflower Seeds 3tbsp Sesame Seeds 2tbsp Green Pesto, Onion and Garlic Pancetta, cooked Mozzarella 50g (2oz)
operate on the Rye ingredients directly 25g (1oz)
and chopped Water 240ml
programme. Water 430ml Water 300ml into the bread pan at ‘Italian’-‘Bake’ (4h 30m) Water 280ml
● Put any additional • This loaf has a flat or slightly sunken top. the start. Yeast 3/4tsp
ingredients directly Rye and Spelt ● Passata is a thick Sundried Tomato and Parmesan
Strong White Flour 350g (12oz) Oregano and Olive
into the bread pan at ‘Rye’-‘Bake’ (3h 30m) Lemon and Poppy Seed Spelt tomato sauce that Polenta 50g (2oz) ‘Italian’-‘Bake’ (4h 30m)
the start. is usually near the ‘Italian’-‘Bake’ (4h 30m) Yeast 3/4tsp
Yeast 2tsp ‘Rye’-‘Bake Repid’-‘Dark’ Crust (1h 55m) Sugar 1tsp
● As a result of the pasta sauces in Yeast 3/4tsp Strong White Flour 400g (14oz)
Rye Flour 250g (9oz) Yeast 1 1/2tsp Salt 1/2tsp
consistency some flour supermarkets. Strong White Flour 400g (14oz) Sugar 1tsp
Spelt Flour 250g (9oz) Spelt Flour 400g (14oz) Green Pesto 2tbsp
may remain on the Sugar 1tsp Salt 1/2tsp
Honey 2tsp Milk Powder 2tbsp : Timer can be used Onion, chopped and 75g (3oz) Olive Oil 2tbsp Parmesan Cheese,
sides of the loaf, but Oil 3tbsp Honey 1tsp softened with 1tsp oil 50g (2oz)
for recipes with this Salt 1/2tsp grated
this is normal. Salt 2tsp Oil 3tbsp Garlic clove, finely
symbol (4-13 hours) 2 Sundried Tomatoes
● Due to their chopped Oregano 1tbsp 75g (3oz)
Water 360ml Salt 1tsp in Oil, chopped
consistency, the Water 250ml Black Olives,
• This loaf has a flat or slightly sunken top. Poppy Seeds 3tbsp 50g (2oz) Water 270ml
kneading blade chopped
Grated Zest from Lemon 1 Water 280ml
will often become Tomato Focaccia
Spelt Lemon Juice 30ml
embedded in Rye ‘Italian’-‘Bake’ (4h 30m)
Water 280ml
Bread loaves. Wait ‘Rye’-‘Bake’ (3h 30m) Yeast 3/4tsp
for the loaf to cool Yeast 1 1/2tsp • The lemon and poppy seed loaf will have a
Strong White Flour 400g (14oz)
(to avoid burning Spelt Flour 400g (14oz) closer texture than the standard spelt loaf.
Sugar 1tsp
your hands), before Honey 1tsp Olive Oil 1tbsp
removing the blade Oil 3tbsp Salt 1tsp
by pressing on the Salt 1tsp Passata 150ml
base of the loaf Water 300ml Water 120ml
and manipulating it *Green Pitted Olives 50g (2oz)
• This loaf has a flat or slightly sunken top.
out gently to avoid *Sundried Tomatoes, 50g (2oz)

Recipes
damaging the loaf. chopped
Fruity Spelt
: Timer can be used ‘Rye’-‘Bake’-‘Medium’ Crust (3h 30m)
for recipes with this Yeast 1 1/2tsp
symbol (3h 30m-13 Spelt Flour 500g (1lb 2oz)
hours) Honey 1tsp
[sandwich] White Sandwich Wholemeal Sandwich
Make bread with a soft ‘Sandwich’-‘Bake’ (5h) ‘Sandwich’-‘Bake’ (5h)
Oil 3tbsp
crust and texture. Yeast 1/2tsp Yeast 1/2tsp
Salt 1tsp
Strong White Flour 400g (14oz) Strong Wholemeal Flour 400g (14oz)
Mixed Dried Fruit 150g (5oz) : Timer can be used
for recipes with this Sugar 1tsp Sugar 1tsp
Mixed Spice 3tsp
symbol (4-13 hours) Butter 15g (1/2oz) Butter 15g (1/2oz)
Water 360ml
Salt 1tsp Salt 1tsp
• This loaf has a flat or slightly sunken top. Water 280ml Water 310ml

Brown Sandwich Granary® Sandwich

[french] French Rustic French ‘Sandwich’-‘Bake’ (5h) ‘Sandwich’-‘Bake’ (5h)
‘French’-‘Bake’ (6h) ‘French’-‘Bake’ (6h) Yeast 1/2tsp Yeast 1/2tsp
(white flour/wholemeal
Yeast 1tsp Yeast 1tsp Strong Brown Flour 400g (14oz) Strong Granary Flour 400g (14oz)
flour)
Strong White Flour 400g (14oz) Strong White Flour 275g (10oz) Sugar 1tsp Sugar 1tsp
Make bread with a crispy
Butter 15g (1/2oz) Strong Wholemeal Flour 75g (3oz) Butter 15g (1/2oz) Butter 15g (1/2oz)
crust and texture.
Salt 1tsp Rye Flour 50g (2oz) Salt 1tsp Salt 1tsp
: Timer can be used Water 290ml Butter 15g (1/2oz) Water 290ml Water 280ml
for recipes with this Salt 1tsp
symbol (4-13 hours) Water 310ml

18 19
 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) ■ Consult your doctor and follow the guidelines below! ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h) ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
Cold Tap Water 400ml Gluten Free Mix Fibre Mix
: Timer cannot be used If you make gluten free bread ➔ You can order extra bread pans and Oil 2tsp Water 400ml 430ml
● The Raisin Nut as part of dietary therapy, it is kneading blades at the following: Bread Mix 500g (1lb 2oz) Salt 1/2tsp 1/2tsp
Dispenser does not important that you avoid cross- • Customer Care Centre: 08705 357357 Yeast 2tsp Oil 1tbsp 1tbsp
operate on the Gluten contamination with flour that does Bread Mix 500g (1lb 2oz) 500g (1lb 2oz)
• Direct Online:
Free programme. contain gluten. Glutafin Gluten Free Fibre Bread Mix Yeast 1tsp 1tsp
http://www.panasonic.co.uk
● Put any additional Please take particular care when ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
ingredients directly washing the bread pan and the Hot Water from the Kettle 200ml
into the bread pan at
kneading blade, etc. Cold Tap Water 200ml
the start.
Oil 1 1/2tbsp
● You can bake gluten
■ It is made differently to other types of bread! Bread Mix 500g (1lb 2oz)
free cakes following
Yeast 2tsp
our recipes on pages
The order of putting in ingredients If kneading blade becomes
28-31 by substituting
gluten free plain flour is different embedded in bread
for standard plain flour. Please put in the ingredients in the Due to their consistency, the
If self-raising flour is following order so that the gluten free kneading blade will often become
required also add 1tsp bread mix is well mixed. (The wrong embedded in Gluten and Wheat Free
Gluten and Wheat Free
of gluten free baking order may result in poor rising) Bread loaves. Wait for the loaf to Wheat Free bread is quite different from gluten free bread as it does not contain gluten or wheat starch. Some wheat free mixes
powder. cool (to avoid burning your hands), are better suited to longer cycles. Please check all ingredients listing for computability with your diet. Barley contains gluten.
● You can purchase gluten ➔ Water, salt, fat ➔ gluten free bread
mix ➔ dry yeast before removing the blade by Glutafin Gluten Free/Wheat Free Glutano Flour Mix Wheat Free
free bread mix at:
•Pharmacies
pressing on the base of the loaf and
‘Basic’-‘Bake’-‘Large’ Size-‘Dark’ Crust (4h) ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
•Health food shops
The outcome differs depending manipulating it out gently to avoid
Bread Mix Fibre Bread Mix Water 500ml
•Major supermarkets on the type of flour damaging the loaf. Cold Tap Water 450ml 480ml Salt 1tsp
The recipes above have been Oil 1tbsp 1tbsp Oil 1tbsp
Consume within two days
developed with particular types of Bread Mix 500g (1lb 2oz) 500g (1lb 2oz) Flour Mix 500g (1lb 2oz)
Note Store your finished bread in a cool,
bread mix, and so the final outcome Yeast 1 1/2tsp 1tsp Yeast 1tsp
● Making gluten free dry place, and consume within two
may differ depending on the actual
bread is very different days. If you cannot finish it all in
bread mix used. (There may be Gluten and Wheat Free Bread Schar Bread Mixes

Recipes
from the normal way time, cut it into pieces, place in a
of producing bread greater variation with wheat free ‘Basic’-‘Bake’-‘Medium’ Crust (4h) ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
bread mixes.) freezer bag and into the freezer. Warm Water + 1 Egg + 1 Egg White made up to 430ml Schar Mix B Wheat Free
in the breadmaker.
Please read through Melted Butter 60ml Water 440ml
the guidelines on the Cider Vinegar 1tsp Oil 1tbsp
right. ■ Flavoured Gluten Free Loaves Brown Rice Flour 300g (11oz) Bread Mix 500g (1lb 2oz)
● Please consult flour Potato Starch 100g (4oz) Yeast 1tsp
Use one quantity of chosen mix and add the following ingredients to your Bread pan to
manufacturers for Skimmed Milk Powder 50g (2oz)
produce the loaf of your choice.
detailed information. Xanthum Gum 1tbsp Juvela Bread Mixes
● Select Medium crust unless otherwise stated.
● As a result of Sugar 1tbsp ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
consistency some flour Salt 1tsp Harvest Mix Wheat Free
Spicy Fruit Loaf Five Seeds Loaf (Dark Crust)
may remain on the Yeast 1tsp Water 420ml
• 100g (4oz) mixed fruit • 1tbsp linseeds
sides of the loaf, but • The milk powder may be omitted. Salt 1/2tsp
• 2tsp cinnamon • 2tbsp sesame seeds
this is normal. Oil 1tbsp
• 1tbsp pumpkin seeds
Date & Raisin Loaf • 1tbsp poppy seeds Doves Farm Gluten Free Bread Mix 500g (1lb 2oz)
• juice of 2 oranges (made up to the • 1tbsp sunflower seeds ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h) Yeast 1tsp
quantity of water required), placed in Brown Bread Flour White Bread Flour
the pan before gluten free mix Sundried Tomato & Parmesan Loaf Water 330ml 310ml Sainsbury’s Free from Gluten and
• 2tsp mixed spice (Dark Crust) Cider Vinegar 1tsp 1tsp Wheat Free Bread Mix with Added Fibre
• 150g (5oz) chopped dates • 50g (2oz) parmesan cheese grated Vegetable Oil 4tbsp 4tbsp
• 100g (4oz) raisins • 50g (2oz) sundried tomatoes in oil, ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
Egg, medium 1 1 Water 440ml
• rind of 2 oranges drained and chopped Medium Sized 1 1 Vegetable Oil 2tbsp
Maple & Pecan Loaf Egg, white
Mix 500g (1lb 2oz)
Flour 450g (1lb) 450g (1lb)
• 2tbsp Maple syrup Yeast 1tsp
Sugar 1tbsp 1tbsp
• 50g (2oz) Pecans
Salt 1tsp 1tsp
Yeast 1 1/2tsp 1 1/2tsp

20 21
 Dough Recipes
Rolls Ciabatta
● Select one of the following recipes and follow the method Stage 1 Culture : ‘Pizza’-‘Dough’ (45m)
below. Yeast 1/2tsp

1
Shape dough. Wholemeal Dough 50% Strong White Flour 175g (6oz)
‘Whole Wheat’-‘Dough’ (3h 15m) Water 200ml
Yeast 1 1/4tsp Stage 2 : ‘Basic’-‘Dough’ (2h 20m)
Strong Wholemeal Flour 275g (10oz)
Yeast 1/4tsp
Strong White Flour 275g (10oz)
Strong White Flour 325g (11 1/2oz)
Sugar 2tsp
Sugar 1/2tsp
Oil 2tbsp

2
Place onto a greased baking parchment and allow Olive Oil 2tbsp
[basic] to prove until doubled in size.
Salt 1 1/2tsp
Salt 1 1/2tsp
Water 340ml
[whole wheat] Water 80ml
[rye] [french] [pizza]
1
Granary® Dough Put all culture ingredients in bread pan and select
The Dough setting mixes and gives the dough it’s first rising ‘Whole Wheat’-‘Dough’ (3h 15m) Pizza Dough programme 45mins.
before you shape and bake it in your conventional oven. Yeast 1 1/4tsp

2
: Timer cannot be used Strong Granary Flour 550g (1lb 4oz)

3
Turn off at the start/stop pad after 15mins.
Brush with beaten egg. Sugar 2tsp
Prepare your ingredients according to the recipe and select (12 hours later)
Oil 2tbsp
the correct mode. When your dough is ready, shape it, Salt 1 1/2tsp

4 3
allow it to rise, and then bake it yourself. Water 320ml Add all ingredients listed in stage 2 and select Basic
Bake at 220˚C/425˚F/Gas Mark 7 for 10-15mins or Dough programme 2hrs 20mins.
● The maximum load of the Bread Maker is 600g (1lb 5oz). until golden brown.
Dough recipes using 300g (11oz) of flour may be doubled. Rye Dough 100%
● When the DOUGH programme has completed its operation, ‘Rye’-‘Dough’ (2h) • This dough can also be made as a loaf. Follow method
you may find that the prepared dough is easier to shape if it White Dough for points 1 and 2. Increase water on stage 2 from 80-
Yeast 2tsp
is tipped onto a lightly floured board before handling. ‘Basic’-‘Dough’ (2h 20m) 110ml and select Italian Bake programme 4hrs 30mins.
Rye Flour 500g (1lb 2oz)

4
Yeast 1 1/4tsp Sugar 2tsp Divide dough into 2 and roll each half out to a rough
Example – making plain bread rolls Strong White Flour 550g (1lb 4oz) Oil 3tbsp oblong loaf shape about 2.5cm thick.
Sugar 2tsp Salt 2tsp
1 Shaping

5
Oil 2tbsp Water 360ml
Dough can be shaped into round rolls, plaits, Place on greased baking parchment and sprinkle
Salt 1 1/2tsp with flour. Allow to prove at 40°C until doubled in size
knots, French sticks, large or small cobs or put in a • Use kneading blade (rye bread).
Water 320ml (approx 20mins).
traditional loaf tin. • Prove for 15 minutes.

6
● Rolls Bake at 220°C/425°F/Gas Mark 7 for 20-25mins or

Recipes
Brown Dough Spelt Dough until golden brown.
‘Basic’-‘Dough’ (2h 20m) ‘Rye’-‘Dough’ (2h)
Yeast 1 1/4tsp Yeast 1 1/2tsp
Strong Brown Flour 550g (1lb 4oz) Spelt Flour 500g (1lb 2oz)
● Knot Sugar 2tsp Honey 1tsp
Oil 2tbsp Oil 3tbsp
Salt 1 1/2tsp Salt 1tsp
Water 320ml Water 270ml
● Hedgehogs • Use kneading blade (rye bread).
Wholemeal Dough 100% • Prove for 15 minutes.
‘Whole Wheat’-‘Dough’ (3h 15m)
Yeast 1 1/4tsp French Sticks
Raisins Strong Wholemeal Flour 550g (1lb 4oz) ‘French’-‘Dough’ (3h 35m)
(Coat with a beaten egg) Sugar 2tsp Yeast 1/2tsp
2 Proving Oil 2tbsp Strong White Flour 250g (9oz)
Salt 1 1/2tsp Butter 15g (1/2oz)
Most recipes require the dough to be left to prove i.e. to be
left to rise after shaping, before the final baking. Generally Water 340ml Salt 1/2tsp
the dough should be left to prove in a warm place (at Water 150ml
approximately 40˚C) until the dough has doubled in size. Wholemeal Dough 70%
● Approximate proving time-Rolls 25mins, Whole ‘Whole Wheat’-‘Dough’ (3h 15m)
breads e.g. Panettone etc 50mins Yeast 1 1/4tsp
● To prevent a hard dry skin forming, cover the dough with Strong Wholemeal Flour 400g (14oz)
a large polythene bag or cover with lightly oiled cling film. Strong White Flour 150g (5oz)
Sugar 2tsp
3 Glazing/Baking
Oil 2tbsp
Brush with milk, salted water, beaten egg or oil. Salt 1 1/2tsp
Sprinkle with poppy seeds, sesame seeds. Bake
Water 340ml
following recipe guidelines.

22 23
 Dough Recipes
Rye and White Rolls Chelsea Buns Croissants Soft Rolls/Baps
Stage 1 Culture : ‘Pizza’-‘Dough’ (45m) Enriched Dough : ‘Basic’-‘Dough’ (2h 20m) ‘Basic’-‘Dough’ (2h 20m) ‘Basic’-‘Dough’ (2h 20m)
Yeast 1tsp Yeast 1/2tsp Yeast 1/2tsp Yeast 1tsp
Strong White Flour 75g (3oz) Strong White Flour 250g (9oz) Strong White Flour 300g (11oz) Strong White 450g (1lb)
Rye flour 150g (5oz) Sugar 1tsp Sugar 1tsp Flour
Water 200ml Butter 25g (1oz) Butter 25g (1oz) Sugar 1/2tsp
Milk Powder 1tbsp Salt 1/2tsp Butter 25g (1oz)
Stage 2 : ‘Rye’-‘Dough’ (2h) Salt 1/2tsp Egg, medium 1 Salt 1/2tsp
Yeast 1tsp Egg, medium 1 Water 150ml Egg, medium 1
Rye Flour 150g (5oz) Water 100ml Butter chilled to add Water **250ml
Strong White Flour 100g (4oz) 150g (5oz)
when rolling ** For a slightly denser roll try 125ml water and 125ml milk.
Sugar 2tsp Additional Ingredients

1
Oil 3tbsp Butter 15g (1/2oz)
Sweet Rolls/Buns Suitable for Devonshire Splits
Roll dough to 20cm x 25cm (8’’ X 10’’) rectangle.
Salt 2tsp Mixed Dried Fruit 100g (4oz) ‘Basic’-‘Dough’ (2h 20m)
Water 60ml Soft Brown Sugar 50g (2oz) Yeast 1tsp
Mixed Spice 1tsp Strong White 450g (1lb)

1
Put all culture ingredients in bread pan and select Flour

1
Pizza Dough programme 45mins. Knead the dough lightly and roll out to an oblong Sugar 2tbsp
• Use kneading blade (rye bread). 26cm x 20cm (10’’x8’’). Butter 75g (3oz)

2
Divide butter into three portions. Dot one portion Salt 1/2tsp

2
Turn off at the start/stop pad after 15mins. over the top two thirds of the dough. Egg, medium 1

2
(12 hours later) Mix together the mixed dried fruit, soft brown sugar Milk 250ml

3
and mixed spice. Brush the dough with melted Fold the bottom one third up and the top one third

3
butter and spread the fruit mixture on top. Roll up

Add all ingredients listed in stage 2 and select Rye
Dough programme 2hrs.
from the long edge and cut into 8-10 slices. Arrange
in a greased 23cm (9’’) sandwich tin and allow to
prove until well risen.
1
down, sealing the edges with a rolling pin. Turn the Choose one of the above recipes.
dough so that the folded edge is on the side.

3 2
• This dough can be made as a loaf. Follow method for Place the ingredients into the bread pan in the order
Bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until
Points 1 and 2. Increase water on stage 2 from 60ml listed above.
golden brown.
to120ml and set breadmaker to Rye Bread 3hrs 30mins.

4 4 3
Divide dough into 12-15 pieces and shape into rolls. Select Basic Dough programme 2hrs 20mins.

4
Allow to cool. Drizzle with glace icing. Roll out to an oblong, dot the second portion of butter
and continue as before. Repeat with the third portion.

5 4
Place on greased baking parchment. Allow to prove Divide dough into 8-10 pieces and shape into baps.
at 40°C until doubled in size (approx 20mins).
Hot Cross Buns

Recipes
‘Basic’-‘Dough Raisin’ (2h 20m)

6 5
Glaze with oil and bake at 220°C/425°F/Gas Mark 7 Place on a greased baking parchment and allow to
Enriched Dough

5
for 10-15mins or until golden brown. prove at 40˚C until doubled in size (approx 20mins).
Ingredients One batch Cover and allow the dough to rest in the refrigerator
(above) for 30mins.

6
Cinnamon 1tsp Dust with flour.

6
Panettone Mixed Spice 1/2tsp
Repeat the rollings three more times, cover and chill
*Mixed Dried
‘Basic’-‘Dough Raisin’ (2h 20m) 100g (4oz) for 30mins.
Fruit

7
Yeast 1/2tsp Bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until

1 7
Strong White Flour 300g (11oz) Divide mixture into eight balls. Place on a lightly Roll out pastry and divide into four squares. Cut golden brown.
Sugar 2tbsp greased baking tray and allow to prove. Make a each square into two triangles. Reroll the triangles • For Devonshire splits, split bun and fill with cream
Butter 15g (1/2oz) paste with approx. 2tbsp flour mixed with 2tbsp so that they are the shape of those pictured below. and jam. Top with glace icing.
Salt 1/4tsp water and pipe a cross over the buns, or top with

8
thin slices of shortcrust pastry. Loosely roll up each triangle towards the point, finishing
Ground Cardamom 1/2tsp
with tip underneath. Curve into a crescent shape.

2
Grated Lemon Zest 1 Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or
Medium Sized Egg, until golden brown.
1
yolk
Milk 140ml

3
*Mixed Peel 50g (2oz) While still HOT, brush with a sugar glaze — 40g (1
*Raisins 100g (4oz) 1/2oz) sugar in 4tbsp water, boiled until a syrup is
reached — (approx. 5mins).

9
Allow to prove until doubled in size.

1
Place dough in 18cm (7’’) cake tin. Allow to prove for
approx. 30-40mins or until doubled in size.

2
Bake at 150˚C/300˚F/Gas Mark 2 for about 30mins.

10
Brush with beaten egg and bake at 220˚C/425˚F/Gas
Mark 7 for 15mins or until crisp and well browned.
• For addition of ingredients with*, follow timing instructions on P.11.

24 25
 Dough Recipes
Viennese Rolls Wholemeal Walnut Rolls 70% Pepperoni Tear & Share Bread Focaccia
‘Basic’-‘Dough’ (2h 20m) ‘Whole Wheat’-‘Dough’ (3h 15m) Dough for Tear & Share One batch
‘Pizza’-‘Dough’ (45m)
Yeast 3/4tsp Yeast 1tsp Bread (P.26) Yeast 1/2tsp
Strong Wholemeal Flour 350g (12oz) Tomato Puree or Sun Dried Strong White Flour 300g (11oz)
Strong White Flour 400g (14oz) 4tbsp
Tom Puree
Sugar 50g (2oz) Strong White Flour 100g (4oz) Olive Oil 1tbsp
Pepperoni, chopped 50g (2oz)
Butter 100g (4 oz) Medium Oatmeal 50g (2oz) Salt 1tsp
Mozarella Cheese, grated 100g (4oz)
Salt 1/2tsp Maple Syrup 2tbsp Water 170ml
Oil 2tbsp Dried Oregano or Basil 1tsp
Medium Sized Eggs, yolk 2

1
Salt 1 1/2tsp Olive Oil 1tbsp Roll and pat the dough into a 30cm x 25cm (12’’ x
Egg, medium 1
10’’) rectangle.

1
Milk warmed 150ml Water 320ml
Roll dough out into a rectangular sheet 1 1/2 cm
Filling (jam or mincemeat) 1/2jar Walnut 100g (4oz)
(1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’).

2
Glaze (milk) 45ml (3tbsp) Make indentations over the whole dough using your

1 2
Divide dough into 12 large rolls or 20 dinner rolls. fingertips.
Spread the tomato puree over the dough & scatter

1
Put all the main ingredients in the bread pan in the the pepperoni & cheese. Roll up from the short end

3
order listed above. Select Basic Dough programme like a swiss roll. Add one of the following toppings:

2
2hrs 20mins.

3
Place on greased baking parchment and sprinkle Cut the dough into 4cm (1 1/2’’) slices with a sharp • 1 small red onion sliced & softened with 1tsp olive

2
Remove dough from bread pan and divide in half. with flour. Allow to prove at 40°C until doubled in size knife & place close together in a 20cm (8’’) round oil and 1tsp balsamic vinegar. (Do this in a bowl
(approx 20 mins). greased cake or flan tin, cut sides up. covered in cling film in the microwave for 1-2min).

3 4
Bake at 220°C/425°F/Gas Mark 7 for 12-15mins or Drizzle with the olive oil & sprinkle with the dried • 2tbsp chopped black or green olives.

3
Roll out half the dough to a square shape until it is until golden brown. herbs and allow to prove until doubled in size. • 2 chopped cloves of garlic, sea salt and cracked
about 1cm (1/2’’) thick. black pepper corns.

5
Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or • 2tbsp chopped sundried tomatoes.

4 4
Cut into eight squares. (Tip: Reroll each piece until golden brown. Allow to prove in a warm place for 30mins.
Dough for Tear & Share Bread
individually if it needs it, to produce a better square
shape, approximately 10cm x 10cm (4’’ x 4’’) in size.) ‘Basic’-‘Dough’ (2h 20m) • Delicious served warm with pasta dishes. Use sundried

5
Yeast 1 1/4tsp tomatoes in place of pepperoni for vegetarians.

5
Place half a teaspoon of filling in the centre of each Drizzle with olive oil and bake at 190°C/375°F/Gas
Strong White Flour 550g (1lb 4oz)
piece of dough. Draw up the corners and edges to Mark 5 for 20-30mins or until golden at the edges
make a bundle. Repeat with all 8 pieces. Sugar 2tsp
Olive Oil 2tbsp Picnic Tear & Share Bread and cooked well in the centre.

6
Glaze the bundles with milk and place half of them, Salt 1 1/2tsp Dough for Tear & Share • Serve warm with pasta dishes.
in a greased 8’’ (20cm) cake tin, with the gathered One batch
Water 310ml Bread (P.26)
side down. Grainy Mustard 2tbsp

7
Repeat steps 3 to 6 with the rest of the dough in a Cooked Ham, chopped 75g (3oz) Pizza
second tin. Olive Tear & Share Bread Strong Cheddar Cheese, ‘Pizza’-‘Dough’ (45m)
75g (3oz)
grated Yeast 1/2tsp

Recipes
Dough for Tear & Share One batch

8
Bread (above) Strong White Flour 300g (11oz)

1
Bake on Convection 180˚C for 15-20mins or until Roll dough out into a rectangular sheet 1 1/2cm
golden brown. Tapenade (green or black) 6tbsp Olive Oil 1tbsp
(1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’).
Olives, chopped 25g (1oz) Salt 1tsp
• Serve just warm as a breakfast or tea-time treat. Olive Oil 2tbsp Water 170ml

2
Spread the mustard over the dough & scatter the

1 1
Roll dough out into a rectangular sheet 1 1/2cm ham & cheese–reserve a little of the cheese to Press out dough using the heel of your hand to a
Sweet Brioche Dough (1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’). sprinkle on top. Roll up from the short end like a 25cm (10’’) circle or two 25cm (10’’) circles for thin
‘Basic’-‘Dough’ (2h 20m) swiss roll. and crispy base.

2 3 2
Yeast 1tsp Spread the Tapenade over the dough, sprinkle the Cut the dough into 4cm (1 1/2’’) slices with a sharp Allow to prove in a warm place for 10-15mins.
Strong white flour 250g (9oz) chopped olives & drizzle with 1 tbsp of the oil. Roll knife & place closed together in a cheese and allow
up from the short end like a swiss roll. to prove until doubled in size. 20cm (8’’) round
Sugar 3tbsp
greased cake or flan tin, cut sides up.

3 3
Butter 75g (3oz)

4
Cut the dough into 4cm (1 1/2’’) slices with a sharp Sprinkle with the remaining. Add topping of your choice and bake on
Salt 1/2tsp knife & place close together in a 20cm (8’’) round 220˚C/425˚F/Gas Mark 7 for 15-20mins, depending
Egg, medium 2 greased cake or flan tin, cut sides up. on amount of topping.
Milk 2tbsp

4 5
Drizzle with the remaining tbsp of oil and allow to Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or • To freeze pizza bases follow method to stage 2 and bake
Egg, medium to glaze 1
prove until doubled in size. until golden brown. without toppings for 5mins. Allow to cool, freeze. To use

1
Select Basic Dough programme 2hrs 20mins. remove from freezer immediately add topping (not too

5
much) and bake as above stage 3.
Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or • Delicious served warm with soup or with a Ploughmans
until golden brown. lunch.

2
Tip dough out of the bread pan and shape three quarters
into a ball and place in the bottom of a lightly greased • Delicious served warm with tapas or pasta dishes.
brioche tin. Press a hole in the centre. Shape the
remainder of the dough into a ball and place in the centre.

3
Allow to prove for 30mins at 40˚C.

4
Glaze with beaten egg and bake in a preheated
oven at 190˚C/375˚F/Gas Mark 5 for 25mins or until
golden brown.
26 27
 Cake Recipes
[bake only]
Bake cakes and
teabreads.
: Timer cannot be used
● Use BAKE ONLY
mode for these
recipes.
● This mode is not suitable
for all types of cake, such
as Victoria sandwich or
those that require going
into a hot oven.
● Always use our
tablespoon and
teaspoon measure in
these recipes.
The cake is made according
to the recipe in a separate
mixing bowl and then baked
inside the bread pan.
1 Warm sugar, butter, golden syrup and treacle
Mix the ingredients in
a bowl.
2 After baking test with a skewer to
Line the bottom and
sides of the bread pan
with baking parchment
and pour in the mixture.
• Make sure that the
kneading blade is
removed from the
pan before the cake
mixture is added.
• Ensure that the cake
mixture is kept inside
the baking parchment.
3 the Bake Only programme again and enter a further
Set the breadmaker.
(P.12)
• The maximum
baking time is 1 hour
and 30 minutes.
28
3
Apple & Ginger Cake ‘Bake only’ (55m) Banana and Walnut Loaf ‘Bake only’ (45m) Boozy Cake ‘Bake only’ (45m) Remove the kneading blade from the bread pan and
line the bottom and sides with baking parchment.
Butter 100g (4oz) Soft Light Brown Sugar 50g (2oz) Butter 125g (4oz)
4
Golden Syrup 200g (8oz) Butter 75g (3oz) Mixed Dried Fruit 300g (11oz) Place the mixture into the bread pan, being careful
Self Raising Flour 300g (11oz) Egg, medium 1 Light Brown Soft Sugar 50g (2oz) to ensure that the mixture is inside the baking
Baking Powder 3ml (1/2tsp) Plain Flour 225g (8oz) Juice of 1 Orange 45ml (3tbsps) parchment.
5
Ground Cinnamon 3ml (1/2tsp) Baking Powder 2tsp Zest of 1 Orange Select Bake Only programme and enter 55mins on
Ground Cloves 3ml (1/2tsp) Grated Rind 1 lemon Guinness® or Caffreys® 120ml (4floz) the timer.
Medium Sized Eggs, beaten 2 Lemon Juice 1tbsp Bicarbonate of Soda 5ml (1tsp)
6
Tart Dessert Apples Medium Bananas, peeled & mashed 4 Medium Sized Eggs, beaten 2
2 After baking test with a skewer to see if the cake is
e.g. Granny Smiths, grated Walnuts, roughly chopped 50g (2oz) Plain Flour 200g (7oz) cooked. If the cake does require extra time, select
Preserved Stem Ginger, drained Walnuts, finely chopped 15g (1/2oz) Mixed Spice 8ml (1 1/2tsp) the Bake Only programme again and enter a further
75g (3oz)
and finely chopped Topping (flaked almonds) 15g (1/2oz)
3-5mins on the timer. If it is still just slightly sticky this
1
Demerara Sugar 1 1/2tbsp will cook through during the stand period.
Cream the butter and sugar together Topping (demerara sugar) 15g (1/2oz)
7
until soft then beat in the egg.
1 1
Warm the butter and syrup until Take the bread pan out of the breadmaker using
Heat the butter, dried fruit, sugar, zest and juice of an orange
just melted. This can be done on oven gloves. Leave to stand for 5-10mins before
2
and Guinness® together until the fruit plumps up. This can
the hob or in the microwave oven. Add the sieved flour and baking removing from the bread pan and allowing to cool.
be done on the hob by bringing the ingredients to the boil,
(High power for 1min). powder together with the lemon rind stirring and then simmering for 10-15mins or heating in the
2
Sieve the flour, baking powder and and juice. microwave oven on High power for 8mins, stirring twice. Gingerbread ‘Bake only’ (35m)
3
spices into a bowl. Add the syrup
2
Add the mashed bananas and the Leave to cool for 10mins, then stir in the bicarbonate Demerara Sugar 25g (1oz)
mixture and the beaten eggs. roughly chopped walnuts and mix to a
of soda, this will make the mixture foam. Butter 75g (3oz)
3
Add the grated apple and the soft consistency.
Golden Syrup 50g (2oz)
4 3
chopped ginger and mix well. Remove the kneading blade from the Stir in the eggs, flour and mixed spice, and mix well. Black Treacle 75g (3oz)
bread pan and line the bottom and Plain Flour 225g (8oz)
4
Remove the kneading blade from sides with baking parchment. Ground Ginger 8ml (1 1/2tsp)
5 4
the bread pan and line the bottom Place the mixture in the bread pan, Remove the kneading blade from the bread pan and Baking Powder 8ml (1 1/2tsp)
and sides with baking parchment. being careful to ensure that the mixture line the bottom and sides with baking parchment. Bicarbonate of Soda 3ml (1/2tsp)
5
is inside the baking parchment. Salt 3ml (1/2tsp)
5
Place the mixture in the bread Place the mixture into the bread pan, being careful
6
pan, being careful to ensure that Carefully sprinkle the finely chopped Milk 150ml (1/4 pint)
to ensure that the mixture is inside the baking
the mixture is inside the baking walnuts on top of the mixture. parchment. Medium Sized Egg, beaten 1
parchment.
6 1
Sprinkle the flaked almonds and demerara on the
6
7
Carefully sprinkle the Demerara top of the mixture.
sugar on top of the mixture. Select Bake Only programme and together until just melted. This can be done on the
enter 45mins on the timer. hob or in the microwave oven (High power for 1min).
Recipes
Select Bake Only programme and enter 45mins on
7 2
Select Bake Only programme and the timer. Stir in all of the sieved dry ingredients.
8
enter 55mins on the timer. After baking test with a skewer to see
8
if the cake is cooked. If the cake does After baking test with a skewer to see if the cake is
3
require extra time, select the Bake
8
cooked. If the cake does require extra time, select Mix in the milk and the beaten egg.
Only programme again and enter a the Bake Only programme again and enter a further
see if the cake is cooked. If the further 3-5mins on the timer. If it is still 3-5mins on the timer. If it is still just slightly sticky this
cake does require extra time, select just slightly sticky this will cook through
4
will cook through during the stand period.
the Bake Only programme again during the stand period. Beat thoroughly with a wooden spoon.
9
and enter a further 3-5mins on the
9
Take the bread pan out of the breadmaker using
timer. If it is still just slightly sticky Take the bread pan out of the bread
oven gloves. Leave to stand for 5-10mins before
maker using oven gloves. Leave to
5
this will cook through during the removing from the bread pan and allowing to cool.
stand period. stand for 5-10mins before removing Remove the kneading blade from the bread pan and
from the bread pan and allowing to line the bottom and sides with baking parchment.
9
Take the bread pan out of the cool. Fruit Tea Bread ‘Bake only’ (55m)
6
breadmaker using oven gloves.
Place the mixture into the bread pan, being careful
Leave to stand for 5-10mins before • Delicious spread with butter. Mixed Dried Fruit 350g (12oz)
to ensure that the mixture is inside the baking
removing from the bread pan and Chopped Dates 50g (2oz)
parchment.
allo wing to cool. Chopped Walnuts 50g (2oz)
7
Chopped Cherries 100g (4oz) Select Bake Only programme and enter 35mins on
Strong tea 300ml (10 floz) the timer.
Butter 75g (3oz)
8
Medium Sized Eggs, beaten 3 After baking test with a skewer to see if the cake is
Plain Flour 250g (9oz) cooked. If the cake does require extra time, select
Bicarbonate of Soda 5ml (1tsp)
3-5mins on the timer. If it is still just slightly sticky this
1
Place the fruit, dates, walnuts, cherries, water and will cook through during the stand period.
9
butter together and heat until the fat has melted and Take the bread pan out of the breadmaker using
the liquid is hot. This can be done on the hob or in oven gloves. Leave to stand for 5-10mins before
the microwave oven. (High power for 3-4mins) removing from the bread pan and allowing to cool.
2
Allow to cool slightly, then add eggs, flour and the
bicarbonate of soda. Mix well.
29
 Cake Recipes
3
Hazelnut and Honey Loaf ‘Bake only’ (50m) Fold in the flour and mix to a soft consistency with Soda Bread ‘Bake only’ (45m) Yeast and Dairy Free Spelt Loaf ‘Bake only’ (45m)
Butter 175g (6oz) the coffee. Plain Flour 400g (14oz) Spelt Flour 400g (14oz)
Dark Brown Sugar 50g (2oz) Bicarbonate of Soda 1tsp Bicarbonate of Soda 1tsp

4
Honey 50g (2oz) Remove the kneading blade from the bread pan and Sugar 1tsp Salt 1tsp
Eggs, medium 3 line the bottom and sides with baking parchment. Salt 1/2tsp Medium Sized Eggs, beaten 2
Hazelnuts, finely chopped 100g (4oz) Buttermilk 270ml Soya milk 320ml

5
Self Raising Flour 225g (8oz) Milk 30ml

1
Place the mixture in the bread pan, being careful
Milk 60ml (4tbsp) Place flour and bicarbonate of soda into a bowl and

1
to ensure that the mixture is inside the baking
Topping (chocolate & hazelnut spread) 100g (4oz) Sieve the flour and bicarbonate of soda into a bowl mix well. Then add salt.
parchment.
Topping (cream cheese) 50g (2oz) and mix well. Then add sugar and salt.

6 2
Select Bake Only programme and enter 50mins on
Add the beaten eggs and soya milk, mixing quickly

1 2
Cream together the butter, sugar and honey until soft the timer.
Add the buttermilk and milk, mixing quickly to form a to form a soft dough.
and fluffy. soft dough.

7 3
After baking test with a skewer to see if the cake is
Remove the kneading blade from the bread pan and

2 3
Add the eggs one at a time, beating well after each cooked. If the cake does require extra time, select Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.
addition. Stir in the hazelnuts. the Bake Only programme again and enter a further line the bottom and sides with baking parchment.
3-5mins on the timer. If it is still just slightly sticky this

4
will cook through during the stand period.

4
Place the mixture into the bread pan, being careful

3
Fold in the flour and mix to a soft consistency with Place the mixture into the bread pan, being careful

8
Take the bread pan out of the breadmaker using to ensure that the mixture is inside the baking
the milk. to ensure that the mixture is inside the baking
oven gloves. Leave to stand for 5-10mins before parchment.
parchment.

5 5
removing from the bread pan and allowing to cool.

4
Select Bake Only programme and enter 45mins on Select Bake Only programme and enter 45mins on
Remove the kneading blade from the bread pan and

9
Beat the mascarpone cheese and icing sugar the timer. the timer.
line the bottom and sides with baking parchment.
together with the coffee & spread on the top of the

6 6
cooled loaf. After baking test with a skewer to see if the bread is

5
After baking test with a skewer to see if the bread is cooked.
Place the mixture in the bread pan, being careful cooked. If the bread does require extra time, select If the bread does require extra time, select the Bake Only
to ensure that the mixture is inside the baking the Bake Only programme again and enter a further programme again and enter a further 3-5mins on the timer.
parchment. 3-5mins on the timer.

7
Cherry & Marzipan Cake ‘Bake only’ (55m)

6
Remove the bread out of the pan using oven gloves

7
Select Bake Only programme and enter 50mins on Golden Caster Sugar 50g (2oz) Remove the bread out of the pan using oven gloves and allow to cool.
the timer. Butter 175g (6oz) and allow to cool.
Eggs, medium 3

7
After baking test with a skewer to see if the cake is Self Raising Flour 225g (8oz)
cooked. If the cake does require extra time, select Cornbread ‘Bake only’ (50m)
Glace Cherries, chopped 100g (4oz) Wholemeal Soda Bread ‘Bake only’ (45m)
the Bake Only programme again and enter a further Marzipan, grated 75g (3oz) Plain Flour 150g (5oz)
Self Raising Wholemeal Flour 400g (14oz)
3-5mins on the timer. If it is still just slightly sticky this Milk 60ml (4tbsp) Fine Cornmeal or Polenta 150g (5oz)
Bicarbonate of Soda 1tsp

Recipes
will cook through during the stand period. Baking Powder 1tbsp
Toasted, Flaked Almonds 15g (1/2oz) Salt 1tsp

8
Take the bread pan out of the breadmaker using Salt 1tsp
Medium Sized Eggs, beaten 2

1
oven gloves. Leave to stand for 5-10mins before Cream the butter and sugar together until soft then Eggs, medium 2
Buttermilk 320ml
removing from the bread pan and allowing to cool. beat in the eggs, one at a time. Carton Buttermilk 284ml

9 1
Milk 100ml
Beat the chocolate spread & cream cheese together Place flour and bicarbonate of soda into a bowl and

2
& spread on the top of the cooled loaf. mix well. Then add salt. Butter, melted and cooled 50g (2oz)
Add the flour with the cherries & grated marzipan,

1
mix well with the milk to a soft consistency.
Combine flour, cornmeal, baking powder and salt

2
Add the beaten eggs and buttermilk, mixing quickly into a bowl and mix well.

3
Remove the kneading blade from the bread pan and to form a soft dough.

2
Coffee & Pecan Nut Cake ‘Bake only’ (50m) line the bottom and sides with baking parchment.
Beat the eggs with the buttermilk, milk and butter in

3
Butter 225g (8oz) Remove the kneading blade from the bread pan and another bowl.

4
Light Muscovado Sugar 100g (4oz) Place the mixture in the bread pan, being careful line the bottom and sides with baking parchment.

3
Eggs, medium 3 to ensure that the mixture is inside the baking Pour the egg mixture into the dry ingredients and stir

4
Pecan Nuts, finely chopped 75g (3oz) parchment. to a smooth batter.
Place the mixture into the bread pan, being careful

5
Self Raising Flour 225g (8oz) Carefully sprinkle the toasted almonds on top of the to ensure that the mixture is inside the baking

4
Baking Powder 1tsp mixture. parchment. Remove the kneading blade from the bread pan and

5
Strong Fresh Coffee 2-3tbsp Select Bake Only programme and enter 45mins on line the bottom and sides with baking parchment.

6
• Optional Topping: Select Bake Only programme and enter 55mins on the timer.

5
Mascarpone Cheese 150g (5oz) the timer. Place the mixture into the bread pan, being careful

6
Icing Sugar 100g (4oz) to ensure that the mixture is inside the baking
After baking test with a skewer to see if the bread is

7
Strong Fresh Coffee 1tbsp cooked. If the bread does require extra time, select parchment.
After baking test with a skewer to see if the cake is

6
the Bake Only programme again and enter a further

1
cooked. If the cake does require extra time, select Select Bake Only programme and enter 50mins on
Cream together the butter, sugar until soft and fluffy. the Bake Only programme again and enter a further 3-5mins on the timer. the timer.

7
3-5mins on the timer. If it is still just slightly sticky this
Remove the bread out of the pan using oven gloves

7
will cook through during the stand period.
and allow to cool. After baking test with a skewer to see if the bread is cooked.

2 8
Add the eggs one at a time, beating well after each Take the bread pan out of the breadmaker using If the bread does require extra time, select the Bake Only
addition. Stir in the Pecan nuts. oven gloves. Leave to stand for 5-10mins before programme again and enter a further 3-5mins on the timer.

8
removing from the bread pan and allowing to cool. Remove the bread out of the pan using oven gloves
and allow to cool.
30 31
 Care & Cleaning Troubleshooting
Before cleaning, unplug your breadmaker and allow it to cool down. Before calling for service, please check through this section.
■ To avoid damaging your breadmaker...
Dispenser lid Problem Cause ➔ Action
● Do not use anything abrasive!
(cleansers, scouring pads etc) (SD-255 only)
● The quality of the gluten in your flour is poor, or you have not used strong
● Do not wash any part of your Remove and wash with water. flour. (Gluten quality can vary depending on temperature, humidity, how the
breadmaker in the dishwasher! flour is stored, and the season of harvest)
● Do not use benzene, thinners, or alcohol! ➔ Try another type, brand or another batch of flour.
● Keep your breadmaker clean and dry. My bread does not ● The dough has become too firm because you haven’t used enough liquid.
➔ Stronger flour with higher protein content absorbs more water than
rise.
others, so try adding an extra 10-20ml of water.
Raisin nut dispenser ● Align the connections and
● You are not using the right type of yeast.
(SD-255 only) detach the lid. (Wait until the ➔ Use a dry yeast from a sachet, which has ‘Easy Blend’, ‘Fast Action’ or
machine has cooled down ‘Easy Bake’ written on it.
Remove and wash with water. This type does not require pre-fermentation.
first, because it will be very
hot immediately after use) ● You are not using enough yeast, or your yeast is old.
● Take care not to damage ➔ Use the measuring spoon provided. Check the yeast’s expiry date.
the seal. (Damage could ● The yeast has touched the liquid before kneading.
lead to leakage of steam, ➔ Check that you have put in the ingredients in the correct order according
condensation, or deformation) The top of my bread
to the instructions, adding the water and liquids last of all. (P.8)
is uneven.
● You have used too much salt, or not enough sugar.
➔ Check the recipe and measure out the correct amounts using the
Bread pan &
measuring spoon provided.
kneading blade ➔ Check that salt and sugar is not included in other ingredients.
Wash the kneading blade in
warm soapy water. ● You have used too much yeast.
➔ Check the recipe and measure out the correct amount using the
● Wash after My bread is full of air measuring spoon provided.
each use to ● You have used too much liquid.
holes.
remove any ➔ Some types of flour absorb more water than others, so try using 10-20ml
residue. less water.

● Ensure the area around the

shaft is cleaned thoroughly.
Body and lid
● If cannot remove the kneading
Wipe with a damp cloth. blade, soak in warm water for
5-10 minutes.
● The quality of your flour isn’t very good.
My bread seems to ➔ Try using a different brand of flour.
have collapsed after
● You have used too much liquid.
rising. ➔ Try using 10-20ml less water.

How to Clean
● You have used too much yeast/water.
➔ Check the recipe and measure out the correct amount using the
My bread has risen measuring spoon (yeast)/cup (water) provided.
too much. ➔ Check that excess water amount is not included in other ingredients.
● Wipe gently to avoid ● You have not used enough flour.
damaging the temperature ● Put water inside the pan only. Do ➔ Carefully weigh the flour using scales.
sensor. not submerge the pan in water.
Temperature
● You are not using enough yeast, or your yeast is old.
sensor ➔ Use the measuring spoon provided. Check the yeast’s expiry date.

Troubleshooting
Measuring spoon & cup Why is my bread pale ● There has been a power failure, or the machine has been stopped during
breadmaking.
Wash with water. and sticky? ➔ The machine switches off if it is stopped for more than ten minutes. You
will need to remove the bread from the pan and start again with new
ingredients.

● Not dishwasher safe

• The colour of the inside of the
unit may change with use.

32 33
 Troubleshooting
Before calling for service, please check through this section.

Problem Cause ➔ Action Problem Cause ➔ Action

There is excess flour ● You have used too much flour, or you are not using enough liquid. The kneading blade rattles. ● This is because the blade fits loosely on the shaft. (This is not a fault)
around the bottom and ➔ Check the recipe and measure out the correct amount using scales for
sides of my bread. the flour 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
● You haven’t put the kneading blade in the bread pan.
➔ Make sure the blade is in the pan before you put in the ingredients. of the bread pan during mixing. Simply wipe the element gently after
Smoke is coming out
baking once the breadmaker has cooled down.
● There has been a power failure, or the machine has been stopped during of the steam vent.
breadmaking.
➔ The machine switches off if it is stopped for more than ten minutes. You
Why has my bread ● The dough is a little stiff.
might be able to start the loaf again, though this might give poor results if The kneading blade ➔ Allow the bread to cool completely before removing the blade carefully.
not mixed properly? kneading had already begun.
stays in the bread Some types of flour absorb more water than others, so try adding an
● The kneading mounting shaft in the bread pan is stiff and does not rotate. extra 10-20ml of water next time.
➔ If the kneading mounting shaft does not rotate when the blade is
when I remove it from
● Crust has built up underneath the blade.
attached, you will need to replace the kneading mounting shaft unit the bread pan.
➔ Wash the blade and its spindle after each use.
(consult the place of purchase or a Panasonic service centre).

● The ‘DOUGH’ option was selected. ● The steam remaining in the bread after cooking can pass into the crust and
➔ The ‘DOUGH’ option does not include a baking process. The crust creases and
soften it slightly.
● There has been a power failure, or the machine has been stopped during goes soft on cooling. ➔ To reduce the amount of steam, try using 10-20ml less water.
breadmaking.
➔ The machine switches off if it is stopped for more than approx. ten
minutes. You can try baking the dough in your oven if it has risen and ● To make your bread crispier, you could use the ‘french’ mode or the ‘DARK’
My bread has not How can I keep my crust colour option, or even bake it in the oven at 200°C/gas mark 6 for an
proved.
been baked. crust crispy? extra 5-10 minutes.
● There is not enough water and the motor protection device has activated.
This only happens when the unit is overloaded and excessive force is
applied to the motor. My bread is sticky and ● It was too hot when you sliced it.
➔ Visit place of purchase for a service consultation. Next time, check the slices unevenly. ➔ Allow your bread to cool on rack before slicing to release the steam.
recipe and measure out the correct amount using the measuring cup
provided for liquid and scales for weighing flour.
● 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
● A small amount of dough will escape Dough release display. (TEMP will disappear, and the red operation light will go out).
through the four holes (so that it holes
does not stop the rotating parts (4 in total)
from rotating). This is not a fault, but ● There has been a power failure for approx. 10 minutes (the plug has been
(Bottom of bread pan) accidentally pulled out, or the breaker has been activated), or there is
check occasionally that the kneading POWER ALERT
Dough leaks out of mounting shaft rotate properly. another problem with the power supply.
➔ If the kneading mounting shaft
appears on the ➔ The operation will not be affected if the problem with the power supply
the bottom of the display. is only momentary. The breadmaker will operate again if its power is
does not rotate when the blade is
bread pan. attached, you will need to replace Kneading mounting shaft restored within 10 minutes, but the end result may be affected.
the kneading mounting shaft unit
Kneading mounting
(from our Customer Support dept shaft unit ● There has been a power failure for a certain amount of time (differs
on 08705 357357 or write to the 0:00 appears on the depending on the circumstances-e.g. mains power failure, unplugging,
UK address on the back cover). malfunctioning fuse or breaker).
Part no. ADA29A115 display.

Troubleshooting
➔ Remove the ingredients and start again using new.
● You have left the bread in the bread pan for too long after baking.
➔ Remove the bread promptly after baking.
The sides of my bread
● There has been a power failure, or the machine has been stopped during
have collapsed and breadmaking.
the bottom is damp. ➔ The machine switches off if it is stopped for more than ten minutes. You
may try baking the dough in your oven.

34 35