Specification

Power supply Power consumed Capacity Capacity of raisin nut dispenser Timer Dimensions (H X W X D) Weight Accessories 230-240V ~ 50Hz 505-550W 400-550g of strong flour for a loaf 250-600g of strong flour for a dough max. 150g dried fruit/nuts Digital timer (up to 13 hours) approx. 37.0 X 28.0 X 33.0cm (SD-255) approx. 6.8kg (SD-254) approx. 6.4kg Measuring cup, measuring spoon

Automatic Breadmaker
OPERATING INSTRUCTIONS AND RECIPES Model No.

SD-255/SD-254
Before Use

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. 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 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.

SD-255 pictured

How to Use

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 Hagenauer Str.43 65203 Wiesbaden F.R.GERMANY

Troubleshooting

Matsushita Electric Industrial Co., Ltd.
Osaka, Japan
DZ50E147 1206K0 Printed in PRC

Web Site: http://www.panasonic.co.uk.

● Thank you for purchasing an Automatic Breadmaker, SD-255/SD-254. 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. The explanations inside mainly focus on the SD-255 model. (See page 2 for the differences in functions between the two)

Consult a Panasonic dealer and have it serviced by an authorised technician. •During baking the casing heats up. block or cover the ventilation during use. sensory or mental capabilities.11) FOR YOUR SAFETY PLEASE READ THE FOLLOWING TEXT CAREFULLY. Check for the ASTA mark or the BSI mark on the body of the fuse. always use oven gloves when removing the bread pan and the finished bread. Do not immerse the unit.) 6. The surfaces are liable to get hot during use. Children should be supervised to ensure that they do not play with the appliance. Also take care when removing the kneading blade. 2 3 . Do not remove the bread pan or unplug the breadmaker during its operation. or plug in water or any kind of liquid.Contents Before Use ¶ Safety Instructions ·················································· 3 ¶ Accessories/Parts Identification····························· 4 ¶ Bread-making Ingredients ····································· 6 Safety Instructions Important Safety Precautions These instructions are for two different breadmaker models ■ SD-255 ■ Location 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. (To ensure programmes work successfully) 10. nuts. 5. these are added automatically. dough and cakes as detailed in the following instructions. (P. If the plug contains a removable fuse cover you must ensure that it is refitted when the fuse is replaced. IF THE FITTED MOULDED PLUG IS UNSUITABLE FOR THE SOCKET OUTLET IN YOUR HOME. Do not attempt to repair the breadmaker. the programme will resume. Do not place on unstable objects or on materials such as tablecloths. (P. its service agent or a similarly qualified person in order to avoid a hazard. This appliance is only intended to be used to make bread. 11. • Place the breadmaker on a firm. dry. THEN THE FUSE SHOULD BE REMOVED AND THE PLUG CUT OFF AND DISPOSED OF SAFELY. A 13-amp fuse is fitted in this plug. 7.11) • The photographs and illustrations in this manual are of the SD-255 model. or lack of experience and knowledge. THERE IS A DANGER OF SEVERE ELECTRICAL SHOCK IF THE CUT OFF PLUG IS INSERTED INTO ANY 13AMP SOCKET. How to Clean ¶ Care & Cleaning ··················································· 32 This appliance is supplied with a moulded three pin mains plug for your safety and convenience. This appliance is not intended for use by persons (including children) with reduced physical. 4. (If the electricity supply is switched off the programme sequence stops. or seeds. If you lose the fuse cover the plug must not be used until a replacement cover is obtained. Always keep the inside of the unit and the bread pan clean. Do not touch. Recipes ¶ Bread Recipes basic ·········································14 whole wheat······························15 rye ············································17 french ·······································18 italian ········································19 sandwich ··································19 Rye bread mode is available ■ SD-254 ¶ Gluten Free Recipes ············20 ¶ Dough Recipes ····················22 basic whole wheat rye french pizza cakes teabreads ■ SD-255 Raisin nut dispenser Measuring spoon storage ¶ Cake Recipes ·······················28 Electrical Requirement If using dried fruit such as raisins. flat worktop. Should the fuse need to be replaced please ensure that the replacement fuse has a rating of 13 amps and that it is approved by ASTA or BSI to BS1362. power cord. The breadmaker should be placed at least 5cm (2 inches) from walls and other objects. 2. Troubleshooting ¶ Troubleshooting ···················································· 33 ■ SD-254 Additional ingredients should be added manually when the beep sounds. To avoid burns. unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. 9. Do not allow the power cord to hang over the edge of the table or touch a hot surface. 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 Before Use ■ Caution 1. 3. 8. A replacement fuse cover can be purchased from your local Panasonic Dealer. If the supply cord is damaged. However the appliance has a 10 minute memory so if the power is restored within 10 minutes. it must be replaced by the manufacturer.

4 5 . Never operate the breadmaker without the dispenser being in place. and whether to use ‘BAKE RAPID’ or ‘BAKE RAISIN’/ ‘DOUGH RAISIN’ options • BAKE Available on basic and whole wheat •M •L • XL ● Timer: Set delay timer (time until bread is ready) or set the baking time for ‘bake only’ mode Control panel The control panel has a protective film overlay on it to prevent scratching during shipping. ■ Time remaining until programme finished Before Use ● Select: Choose type of bread or dough • basic • whole wheat • rye (SD-255 only) • french ● Size: ● Option: Choose between making bread or dough. yeast. You may carefully remove this. ● Start/Stop: Press to start or cancel/ stop the programme. This picture shows all words and symbols.Accessories/Parts Identification Raisin nut dispenser (SD-255 only) The ingredients placed in the raisin nut dispenser will drop into the bread pan automatically upon selecting the ‘BAKE RAISIN’ mode.11 for ingredients which may be placed in the raisin nut dispenser. • SD-255 display shown. Turn to P. 3/4 markings Make dough (knead. When start is pressed the start/ stop light will come on and the programme is set. (15ml) (5ml) • BAKE RAPID Faster baking process • BAKE RAISIN Bake bread with added ingredients (max. but during operation only those relevant will be displayed. 1/2. rise) Plug • DOUGH RAISIN Make dough with added ingredients • This appliance is not intended to be operated by means of an external timer or separate remote-control system. bake) Measuring spoon To measure out sugar. The display will go blank and the start/ stop light will go off. Accessories Measuring cup To measure out liquids • italian • sandwich • gluten free • pizza • bake only Bake bread (knead. Dispenser lid Kneading blade (rye bread SD-255 only) Kneading blade (wheat bread and gluten and wheat free bread) Handle Bread pan Main Unit Control Panel ■ Operation status • REST: Displayed during the initial stage or with timer operation when the temperature of the bread pan and ingredients is being regulated before kneading • POWER ALERT: displayed when there has been an interruption in the power supply • TEMP: Displayed when the unit is hot – allow to cool before use Raisin nut dispenser flap (SD-255 only) Lid ■ Options As the option pad is pressed the option chosen will flash. etc. Press the select pad to reactivate the screen and then reprogramme accordingly. salt. rise. 310ml) • DOUGH •10ml increments Tablespoon •1/2 marking Teaspoon •1/4. ● Crust: Crust Colour available on Basic and Gluten Free • LIGHT • MEDIUM* • DARK * Medium crust is indicated by the black dot between light and dark. If you wish to change the programme you must stop the operation by holding down the start/ stop pad for 1-2 seconds.

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

but it must touch the bottom of the bread pan.g. on a wire rack Start the machine ● If you leave the bread to cool down without removing it from the pan. ■ To change the crust colour ➔ ● See P.30 the next morning. It is 9:00 PM now.Baking Bread Turn to P14-21 for bread recipes Place the ingredients in the bread pan Kneading blade Set the programme and start Remove the bread 1 Remove the bread pan and set the kneading blade 1 Twist the bread pan anticlockwise and lift up to remove 2 Place the measured ingredients in the bread pan 1 Place the dry yeast at the bottom (so that it does not mix with the liquid until later) 2 Place the kneading blade firmly onto the kneader mounting shaft Check around the shaft and inside the kneading blade and ensure that they are clean. the finished quality of the loaf will be affected. Time until the selected programme is complete ● The start/stop light will come on. salt. 2 Cover the yeast with all the dry ingredients (flour. etc.11) (SD-255 only) Clean and dry beforehand 3 ● For optimum results. • Wipe the outside of the pan to remove any flour or liquid ■ To set the timer ➔ e. 8 9 . ■ To change the size ➔ 3 Pour in the water and any other liquids Remove the bread immediately. 6 9h 30m 6 6 from now Current time Ready time • Pressing the button once will advance the timer by 10 minutes (hold to advance more quickly) allow to cool e. 12 9 3 9 12 3 4 Put the bread pan into the breadmaker and turn slightly clockwise 5 Close the lid ■ Baking bread with added ingredients (P. sugar. ● Unplug your breadmaker (holding onto the plug) after use. Select a bread type 7 8 Oven glove Bread pan Press ‘Stop’ and remove bread when the bread is ready (unit beeps 8 times) How to Use Choose a baking option ● The flashing start/stop light will go off.13 for availability of size and crust. don’t open the lid until bread is complete as it affects bread quality. • Use the specified kneading blade when baking rye bread. Plug the breadmaker into a 230-240V socket ● Make sure the start/stop light is off.g.) 4 5 * SD-255 display shown. ➔ Set the timer to ‘9:30’ (9 hours 30 minutes from now). (SD-255 only) • The blade fits loosely into place. and you want the bread to be ready at 6.

. chocolate. Time until ready Start the machine ● Dry Ingredients e. 3 Set the bread pan into the main unit.4 Press this pad after you’ve pressed start and the light is on. 3 Set the bread pan into the main unit. ● The start/stop light will come on. nuts ➔ Dry ingredients can be added into the dispenser at the beginning of the cycle. Start the machine ● For modes other than ‘pizza’.8) 3. Press ‘Stop’ and remove bread or dough when machine beeps 8 times ● The flashing start/stop light will go off. ‘rye’ (SD-255 only).g. Press ‘Stop’ and remove dough when machine beeps 8 times ● The flashing start/stop light will go off. 2 Place the ingredients in the bread pan.4 (hold for more than 1 second) 1 2 (P. the raisin beep sounds. ● You can choose between ‘basic’. fruits packed in alcohol. (Make sure the start/stop light is off. 2 Place the ingredients in the bread pan.11) Choose ‘BAKE RAISIN’ or ‘DOUGH RAISIN’ ● Press twice for ‘BAKE RAISIN’.) 1 2 3 4 10 Select a dough type ● Timer is not available on Dough Options.) Preparations 1 Set the kneading blade into the bread pan. ‘whole wheat’. (P.g. fresh fruits. bread pan when ● The start/stop light will come on.. 11 . and plug the machine into the socket. (Select when baking bread) ‘BAKE RAISIN ’ will be displayed (Select when making dough) ‘DOUGH RAISIN ’ will be displayed ■ To cancel/stop once started 1 2 (P.8) 3. (SD-254) ● Moist/Dry Ingredients Time until ready ➔ Extra ingredients ● Display shown is for ‘BAKE RAISIN’. ● Shape the finished dough and allow it to prove until doubled in size. a ‘resting’ process will begin immediately after starting. (Make sure the start/stop light is off. 4 times for ‘DOUGH RAISIN’. cheese. twice for ‘whole wheat’. Choose ‘DOUGH’ ● Select ‘DOUGH RAISIN ’ if you would like to add extra ingredients to your dough. Please note that the breadmaker will also beep to remind you. and ‘pizza’ dough types. dried fruits. Then bake in the oven according to recipe. (SD-254 only) Preparations 1 Set the kneading blade into the bread pan. ➔ Moist Ingredients should be added directly into the bread pan with the other ingredients at the beginning of the cycle. to see how long to wait until it’s time to add the extra ingredients. and plug the machine into the socket. ● Press once for ‘basic’. 1 2 3 4 Select ‘basic’ or ‘whole wheat’ How to Use Adding extra ingredients (SD-255) ● Moist Ingredients e. When ‘DOUGH RAISIN’ can be added has been selected correctly ‘DOUGH RAISIN’ and ‘ ’ directly into the remains displayed.Making Dough Turn to P2227 for dough recipes When adding extra ingredients. ‘french’. followed by ‘kneading’ and ‘rising’.

must be within 90 minutes. (This pad only sets the duration of the cooking time. 10 min approx. BAKE RAPID BAKE RAISIN DOUGH DOUGH RAISIN Set the baking time ● You cannot use the timer function for ‘bake only’. • The breadmaker will operate for a short time during the rise period (to ensure optimal gluten development). Increase the time by pressing the timer pad as required.) Makes bread with a soft crust and texture. 2 Line the bread pan with parchment paper and pour in the mixed ingredients. including any additional baking. gluten free Makes bread using gluten-free bread mix/flour. (Make sure the start/stop light is off. 3 Set the bread pan into the main unit. BAKE ●∗2 — — — — — — 15 min 1 hour 45 min 2 hours pizza Makes pizza dough. 13 . Preparations 1 Prepare the ingredients according to the recipe. 40 min– 10–20 min 1 hr 55 min 40 min– 10–20 min 1 hr 55 min 30 min– 1 hour 10–15 min — 50 min italian Time until ready ● The start/stop light will come on.) whole wheat Makes bread with strong whole wheat flour.Baking Cakes Turn to P28-31 for cake recipes List of Bread Types and Baking Options ■ Function Availability and Time Required • Time required for each process will differ according to room temperature. Makes light bread for enjoying with pasta.) — — 1 hour rye Start the machine (SD-255 only) Makes bread with rye flour and spelt flour. BAKE DOUGH BAKE DOUGH — 2 hr 55 min– 4 hr 10 min 1 hr 45 min– 2 hr 40 min 2 hr 25 min– 3 hours 2 hr 20 min– 2 hr 50 min — 55 min french Makes bread with strong white bread flour for a crispier crust and open texture. and remove the pan (The total baking time. ∗2 Only ‘MEDIUM’ or ‘DARK’ available.4 (hold for more than 1 second) ● ● ● — — ● ● ● — — — — — — — — — — — ● ● ●∗1 — — — — — — — — — — — — — ● — ●∗3 — — ● — ●∗3 — — ● — ● — ● ● ● ● ● — — ● ● ● — — ● — ● — ● ● ● — — How to Use • Remove the kneading blade basic Makes bread with strong white bread flour. Options Bread type Baking option BAKE Size Crust Timer Processes REST 20 min– 50 min KNEAD 15–30 min 15–20 min 15–30 min 15–30 min 15–30 min 15–25 min 15–25 min 15–25 min 15–25 min 15–25 min approx. insert a skewer into the centre of the cake or teabread – it is ready if there is no mixture stuck to the skewer when you remove it. The timer will start again from 1 minute when the unit is hot. BAKE 4 hr 30 min sandwich ● The flashing start/stop light will go off. Press ‘Stop’ when the machine beeps. BAKE 1 hour– 15–25 min 1 hr 30 min 50 min 5 hours Take care! It’s hot! ● To check whether baking is complete. — — — 30 min– 1 hr 30 min 30 min– 1 hr 30 min ∗1 Only ‘LIGHT’ or ‘MEDIUM’ available. 10 min RISE 2 hr 00 min– 2 hr 20 min BAKE 50 min Total 4 hours 1 hr 55 min– 2 hours 4 hours 2 hr 20 min 2 hr 20 min 5 hours 3 hours 5 hours 3 hr 15 min 3 hr 15 min 3 hr 30 min 2 hours 6 hours 3 hr 35 min ■ To cancel/stop once started Keep warm 1 2 3. etc. check that baking is complete. and plug the machine into the socket. ∗3 The timer can only be used on the SD-255. DOUGH BAKE ■ If baking is not complete ➔ Repeat steps 1-3 (KNEAD) (RISE) 10–15 min 10–15 min (KNEAD) (RISE) 45 min approx 10 min approx 10 min bake only Bakes teabreads and cakes.) BAKE RAPID BAKE RAISIN DOUGH DOUGH RAISIN BAKE — 20 min– 50 min 20 min– 40 min 20 min– 40 min 1 hour– 1 hr 30 min 15 min 1 hour– 1 hr 30 min 55 min– 1 hr 15 min 55 min– 1 hr 15 min 45 min– 60 min 45 min– 60 min approx 1 hour 35– 40 min 2 hr 00 min– 2 hr 20 min 1 hr 20 min– 1 hr 30 min 1 hr 20 min– 1 hr 30 min 2 hr 00 min– 2 hr 20 min approx 1 hr 40 min 2 hr 20 min– 2 hr 50 min 1 hr 40 min– 2 hours 1 hr 40 min– 2 hours 1 hr 20 min– 1 hr 35 min 50 min — — 50 min 45 min 50 min 1 2 3 4 12 Select ‘bake only’ • Line with parchment paper (Cake or teabread will burn if it directly touches the pan.

11. grated 50g (2oz) Water 270ml *Cooked Bacon. follow timing instructions on P. medium Salt Milk 1tsp 400g (14oz) 3tbsp 100g (4oz) 3 1tsp 150ml [whole wheat] (wholemeal flour) : Timer can be used for recipes with this symbol (4-13 hours) Wholemeal Loaf 100% ‘Whole Wheat’-‘Bake’ (5h) Yeast Strong Wholemeal Flour Sugar Butter Salt Water M 3/4tsp 400g (14oz) 1tsp 15g (1/2oz) 1tsp 280ml L 1tsp 475g (1lb 1oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 340ml XL 1 1/4tsp 550g (1lb 4oz) 2tsp 25g (1oz) 1 1/2tsp 380ml Wholemeal Loaf 50% ‘Whole Wheat’-‘Bake’ (5h) XL 1 1/4tsp 200g (7oz) 250g (9oz) 275g (10oz) Strong White Flour 200g (7oz) 225g (8oz) 275g (10oz) Sugar 1tsp 1 1/2tsp 2tsp Butter 15g (1/2oz) 25g (1oz) 25g (1oz) Salt 1tsp 1 1/4tsp 1 1/2tsp Water 280ml 340ml 380ml Yeast Strong Wholemeal Flour 1tsp M 3/4tsp L Apricot and Almond Loaf ‘Basic’-‘Bake Raisin’ (4h) Yeast Strong White Flour Sugar Butter Salt Ground Almonds Water *Dried Apricots.chopped 50g (2oz) (SD-255 only) L 1tsp 475g (1lb 1oz) 1 1/2tsp 1 1/4tsp 75g (3oz) 320ml 75g (3oz) XL 1 1/4tsp 550g (1lb 4oz) 2tsp 1 1/2tsp 100g (4oz) 360ml 100g (4oz) Turn to P22-27 for dough recipes Spicy Fruit Loaf ‘Basic’-‘Bake Raisin’ (4h) M Yeast Strong White Flour Sugar Butter Salt Cinnamon Mixed Spice Eggs. chopped *Stuffed Olives. follow timing instructions on P.11. medium Water Milk *Mixed Dried Fruit 1tsp 400g (14oz) 2tsp 75g (3oz) 1tsp 2tsp 1tsp 2 110ml 110ml 150g (5oz) Oat and Bran Loaf ‘Basic’-‘Bake’ (4h) L Yeast Strong White Flour Sugar Oil Salt Bran Porridge Oats Water 1tsp 400g (14oz) 1 1/2tsp 2tbsp 1 1/4tsp 50g (2oz) 50g (2oz) 350ml Malted Loaf ‘Basic’-‘Bake Raisin’ (4h) Yeast Strong White Flour Sugar Salt Malt Extract Water *Sultanas (SD-255 only) L 1tsp 500g (1lb 2oz) 1 1/2tsp 1 1/4tsp 3tbsp 320ml 150g Fresh Yeast White Loaf ‘Basic’-‘Bake’ (4h) Fresh Yeast Strong White Flour Sugar Oil Salt Water L 8g (1/3oz) 500g (1lb 2oz) 1 1/2tsp 2tbsp 1 1/4tsp 330ml Recipes Pizza Loaf ‘Basic’-‘Bake Raisin’-‘Medium’ Crust (4h) M M Yeast Strong White Flour Sugar Oil Salt Oregano Dried Water *Pepperoni. 15 .Bread Recipes White Loaf ‘Basic’-‘Bake’ (4h) M 3/4tsp Strong White Flour 400g (14oz) Sugar 1tsp Butter 15g (1/2oz) Salt 1tsp Water 270ml Yeast L 1tsp 475g (1lb 1oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 320ml XL 1 1/4tsp 550g (1lb 4oz) 2tsp 25g (1oz) 1 1/2tsp 360ml Milk Loaf ‘Basic’-‘Bake’ (4h) M 3/4tsp Strong White Flour 400g (14oz) Sugar 1tsp Butter 15g (1/2oz) Salt 1tsp Milk 280ml Yeast L 1tsp 475g (1lb 1oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 340ml XL 1 1/4tsp 550g (1lb 4oz) 2tsp 25g (1oz) 1 1/2tsp 380ml Brown Loaf ‘Basic’-‘Bake’ (4h) M 3/4tsp Strong Brown Flour 400g (14oz) Sugar 1tsp Butter 15g (1/2oz) Salt 1tsp Water 270ml Yeast L 1tsp 475g (1lb 1oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 320ml XL 1 1/4tsp 550g (1lb 4oz) 2tsp 25g (1oz) 1 1/2tsp 360ml Curry and Mango Loaf ‘Basic’-‘Bake’ (4h) M Yeast Strong Brown Flour Sugar Butter Salt Curry Paste Mango Chutney Water 3/4tsp 400g (14oz) 1tsp 15g (1/2oz) 1tsp 3tsp 2tbsp 270ml [basic] (white or brown flour) : Timer can be used for recipes with this symbol (4-13 hours) Rapid White Loaf ‘Basic’-‘Bake Rapid’ (1h 55m-2h) L Yeast 1tsp 1 1/4tsp 475g Strong White Flour 400g (14oz) (1lb 1oz) Sugar 1tsp 1 1/2tsp Butter 15g (1/2oz) 25g (1oz) Salt 1tsp 1 1/4tsp Water 280ml 320ml M XL 1 1/2tsp 550g (1lb 4oz) 2tsp 25g (1oz) 1 1/2tsp 360ml Wheat Germ Loaf ‘Basic’-‘Bake’ (4h) L Yeast Strong White Flour Sugar Oil Salt Wheat Germ Water 1 1/4tsp 500g (1lb 2oz) 1 1/2tsp 2tbsp 1 1/4tsp 50g (2oz) 350ml Rapid Brown Loaf ‘Basic’-‘Bake Rapid’ (1h 55m-2h) L Yeast 1tsp 1 1/4tsp 475g Strong Brown Flour 400g (14oz) (1lb 1oz) Sugar 1tsp 1 1/2tsp Butter 15g (1/2oz) 25g (1oz) Salt 1tsp 1 1/4tsp Water 280ml 320ml M XL 1 1/2tsp 550g (1lb 4oz) 2tsp 25g (1oz) 1 1/2tsp 360ml Cheese and Bacon Loaf ‘Basic’-‘Bake Raisin’ (4h) M Yeast 3/4tsp Strong White Flour 400g (14oz) Sugar 1tsp Salt 1tsp Cheddar Cheese. 14 • For addition of ingredients with*. chopped 3/4tsp 400g (14oz) 1tsp 1tbsp 1tsp 2tsp 260ml 75g (3oz) 75g (3oz) (SD-255 only) Brioche Loaf ‘Basic’-‘Bake’-‘Light’ Crust (4h) Yeast Strong White Flour Sugar Butter Eggs. chopped *Flaked Almonds (SD-255 only) L 5 Seeded Bread Loaf ‘Basic’-‘Bake Raisin’ (4h) M Yeast 3/4tsp Strong White Flour 400g (14oz) Sugar 1tsp Butter 15g (1/2oz) Salt 1tsp Water 270ml *Linseeds 1tbsp *Sesame Seeds 1tbsp *Pumpkin Seeds 1tbsp *Poppy Seeds 1tbsp *Sunflower Seeds 1tbsp (SD-255 only) L 1tsp 475g (1lb 1oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 320ml 1 1/2tbsp 1 1/2tbsp 1 1/2tbsp 1 1/2tbsp 1 1/2tbsp XL 1 1/4tsp 550g (1lb 4oz) 2tsp 25g (1oz) 1 1/2tsp 360ml 2tbsp 2tbsp 2tbsp 2tbsp 2tbsp Wholemeal Loaf 70% ‘Whole Wheat’-‘Bake’ (5h) M Yeast 3/4tsp Strong Wholemeal 300g Flour (11oz) Strong White Flour 100g (4oz) Sugar 1tsp Butter 15g (1/2oz) Salt 1tsp Water 280ml L 1tsp 350g (12oz) 125g (4 1/2oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 340ml XL 1 1/4tsp 400g (14oz) 150g (5oz) 2tsp 25g (1oz) 1 1/2tsp 380ml Rapid Wholemeal Loaf 100% ‘Whole Wheat’-‘Bake Rapid’ (3h) M 1 1/4tsp Strong White Flour 400g (14oz) Sugar 1tsp Butter 15g (1/2oz) Salt 1tsp Water 280ml Yeast L 1 1/2tsp 475g (1lb 1oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 340ml XL 1 3/4tsp 550g (1lb 4oz) 2tsp 25g (1oz) 1 1/2tsp 380ml 1tsp 400g (14oz) 1 1/2tsp 25g (1oz) 1tsp 50g (2oz) 270ml 100g (4oz) 50g (2oz) • For addition of ingredients with*.

dried Water *Whole Black Olives. follow timing instructions on P. chopped 3/4tsp 200g (7oz) 200g (7oz) 15g (1/2oz) 1tsp 3tbsp 280ml 75g (3oz) (SD-255 only) L Seeded Soya Loaf ‘Whole Wheat’-‘Bake’ (5h) Yeast Strong White Flour Soya Flour Sugar Butter Salt Water Soya Milk *Linseeds *Poppy Seeds *Sesame Seeds *Sunflower Seeds *Pumpkin Seeds 1tsp 300g (11oz) 100g (4oz) 2tsp 25g (1oz) 1tsp 280ml 120ml 50g (2oz) 3tbsp 2tbsp 1tbsp 1tbsp Granary Loaf ‘Whole Wheat’-‘Bake’ (5h) Yeast Strong Granary® Flour Sugar Butter Salt Water M 3/4tsp 400g (14oz) 1tsp 15g (1/2oz) 1tsp 280ml L 1tsp 475g (1lb 1oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 320ml XL 1 1/4tsp 550g (1lb 4oz) 2tsp 25g (1oz) 1 1/2tsp 360ml M Olive Loaf ‘Whole Wheat’-‘Bake Raisin’ (5h) Yeast Strong Wholemeal Flour Strong White Flour Sugar Oil Salt Oregano. medium Water Milk *Mixed Dried Fruit 1tsp 400g (14oz) 2tsp 75g (3oz) 1tsp 2tsp 1tsp 2 120ml 120ml 150g (5oz) • This loaf is made with strong white flour but benefits from the 5 hour cycle. follow timing instructions on P. the kneading blade will often become embedded in Rye Bread loaves. : Timer can be used for recipes with this symbol (3h 30m-13 hours) Rye 100% ‘Rye’-‘Bake’ (3h 30m) Yeast Rye Flour Sugar Oil Salt Water 2 1/2tsp 500g (1lb 2oz) 2tsp 3tbsp 2tsp 440ml Rye and Wholemeal ‘Rye’-‘Bake’ (3h 30m) Yeast Rye Flour Strong Wholemeal Flour Sugar Oil Salt Water 2tsp 250g (9oz) 250g (9oz) 2tsp 3tbsp 2tsp 380ml Fresh Yeast Wholemeal Loaf 100% ‘Whole Wheat’-‘Bake’ (5h) L Fresh Yeast Strong Wholemeal Flour Sugar Oil Salt Water 8g (1/3oz) 500g (1lb 2oz) 1 1/2tsp 2tbsp 1 1/4tsp 350ml Seeded Wholemeal Loaf ‘Whole Wheat’-‘Bake Raisin’ (5h) Yeast Strong Wholemeal Flour Sugar Butter Salt Water *Linseeds *Sesame Seeds *Pumpkin Seeds *Poppy Seeds *Sunflower Seeds M 3/4tsp 400g (14oz) 1tsp 15g (1/2oz) 1tsp 280ml 1tbsp 1tbsp 1tbsp 1tbsp 1tbsp L (SD-255 only) XL 1 1/4tsp 550g (1lb 4oz) 2tsp 25g (1oz) 1 1/2tsp 360ml 2tbsp 2tbsp 2tbsp 2tbsp 2tbsp Honey and Sunflower Loaf ‘Whole Wheat’-‘Bake Raisin’ (5h) Yeast Strong Wholemeal Flour Strong White Flour Honey Butter Salt Water *Sunflower Seeds 1tsp 250g (9oz) 225g (8oz) 2tbsp 25g (1oz) 1 1/4tsp 320ml 4tbsp (SD-255 only) L 1tsp 475g (1lb 1oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 340ml 1 1/2tbsp 1 1/2tbsp 1 1/2tbsp 1 1/2tbsp 1 1/2tbsp Rye and White ‘Rye’-‘Bake’ (3h 30m) Yeast Rye Flour Strong White Flour Sugar Oil Salt Water 2tsp 250g (9oz) 250g (9oz) 2tbsp 3tbsp 2tsp 360ml Rye and Stout ‘Rye’-‘Bake’ (3h 30m) Yeast Rye Flour Sugar Oil Salt Water Guinness /Stout 2 1/2tsp 500g (1lb 2oz) 2tsp 3tbsp 2tsp 220ml 220ml • For addition of ingredients with*.Bread Recipes [whole wheat] (wholemeal flour) : Timer can be used for recipes with this symbol (4-13 hours) Rapid Wholemeal Loaf 70% ‘Whole Wheat’-‘Bake Rapid’ (3h) M Yeast Strong Wholemeal Flour 1tsp L 1 1/4tsp 125g (4 1/2oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 340ml XL 1 1/2tsp 150g (5oz) 2tsp 25g (1oz) 1 1/2tsp 380ml Pesto and Pine Nut Loaf ‘Whole Wheat’-‘Bake Raisin’ (5h) Yeast Strong Wholemeal Flour Strong White Flour Sugar Salt Pesto Water *Pine Nuts M 3/4tsp 200g (7oz) 1tsp 1tsp 2tbsp 280ml 75g (3oz) L 1tsp (SD-255 only) XL 1 1/4tsp 250g (9oz) 2tsp 1 1/2tsp 4tbsp 380ml 125g (5oz) Onion Loaf ‘Whole Wheat’-‘Bake’ (5h) M Yeast Strong Wholemeal Flour Strong White Flour Sugar Oil Salt Onion. before removing the blade by pressing on the base of the loaf and manipulating it out gently to avoid damaging the loaf. Recipes [rye] (SD-255 only) (rye flour and spelt flour) ● Remember to use the kneading blade (rye bread) for all these recipes. • For addition of ingredients with*.11. chopped and softened with 1tsp oil Garlic Puree Creamed Horseradish Water 3/4tsp 300g (11oz) 100g (4oz) 1tsp 1tbsp 1tsp 50g (2oz) 1tsp 2tsp 270ml Malted Brown Loaf ‘Whole Wheat’-‘Bake’ (5h) Yeast Strong Granary Flour Strong White Flour Sugar Butter Salt Water M 3/4tsp 250g (9oz) 150g (5oz) 1tsp 15g (1/2oz) 1tsp 270ml L 1tsp 300g (11oz) 200g (7oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 320ml XL 1 1/4tsp 350g (12oz) 250g (9oz) 2tsp 25g (1oz) 1 1/2tsp 360ml 300g (11oz) 350g (12oz) 400g (14oz) 200g (7oz) 250g (9oz) 300g (11oz) 225g (8oz) 1 1/2tsp 1 1/4tsp 3tbsp 340ml 100g (4oz) Strong White Flour 100g (4oz) Sugar 1tsp Butter 15g (1/2oz) Salt 1tsp Water 280ml Rapid Wholemeal Loaf 50% ‘Whole Wheat’-‘Bake Rapid’ (3h) XL Yeast 1tsp 1 1/2tsp Strong Wholemeal 200g (7oz) 250g (9oz) 275g Flour (10oz) Strong White Flour 200g (7oz) 225g (8oz) 275g (10oz) Sugar 1tsp 1 1/2tsp 2tsp Butter 15g (1/2oz) 25g (1oz) 25g (1oz) Salt 1tsp 1 1/4tsp 1 1/2tsp Water 280ml 340ml 380ml M L 1 1/4tsp Maple and Pecan Nut Loaf ‘Whole Wheat’-‘Bake Raisin’ (5h) Yeast Strong Wholemeal Flour Strong White Flour Butter Salt Maple Syrup Water *Pecan Nuts. ● As a result of the consistency some flour may remain on the sides of the loaf. ● Due to their consistency. Wait for the loaf to cool (to avoid burning your hands).11. 16 17 . pitted 3/4tsp 200g (7oz) 200g (7oz) 1tsp 3tbsp 1tsp 1tbsp 270ml 75g (3oz) (SD-255 only) M Spicy Fruit Loaf ‘Whole Wheat’-‘Bake Raisin’ (5h) M Yeast Strong Wholemeal Flour Sugar Butter Salt Cinnamon Mixed Spice Eggs. but this is normal.

etc.grated Mozzarella Water 3/4tsp 400g (14oz) 1tsp 1/2tsp 50g (2oz) 25g (1oz) 50g (2oz) 240ml Green Pesto. chopped 3/4tsp 400g (14oz) 1tsp 1tbsp 1tsp 150ml 120ml 50g (2oz) 50g (2oz) • The lemon and poppy seed loaf will have a closer texture than the standard spelt loaf. ● Due to their consistency. ● As a result of the consistency some flour may remain on the sides of the loaf. soaked Pancetta. Spelt ‘Rye’-‘Bake’ (3h 30m) Yeast Spelt Flour Honey Oil Salt Water 1 1/2tsp 400g (14oz) 1tsp 3tbsp 1tsp 300ml Tomato Focaccia ‘Italian’-‘Bake’ (4h 30m) Yeast Strong White Flour Sugar Olive Oil Salt Passata Water *Green Pitted Olives *Sundried Tomatoes. the kneading blade will often become embedded in Rye Bread loaves. ● The Raisin nut dispenser does not operate on the Rye programme. chopped Water 3/4tsp 400g (14oz) 1tsp 1/2tsp 50g (2oz) 75g (3oz) 270ml • This loaf has a flat or slightly sunken top. Wait for the loaf to cool (to avoid burning your hands). ● Passata is a thick tomato sauce that is usually near the pasta sauces in supermarkets. ● The Raisin nut dispenser does not operate on the Italian programme. cooked and chopped Water 3/4tsp 400g (14oz) 1tsp 15g (1/2oz) 1/2tsp 25g (1oz) 25g (1oz) 280ml Three Cheeses ‘Italian’-‘Bake’ (4h 30m) Yeast Strong White Flour Sugar Salt Dolcelatte Parmesan Cheese. Lemon and Poppy Seed Spelt ‘Rye’-‘Bake Repid’-‘Dark’ Crust (1h 55m) Yeast Spelt Flour Milk Powder Honey Oil Salt Poppy Seeds Grated Zest from Lemon Lemon Juice Water 1 1/2tsp 400g (14oz) 2tbsp 1tsp 3tbsp 1tsp 3tbsp 1 30ml 280ml Oregano and Olive ‘Italian’-‘Bake’ (4h 30m) Yeast Strong White Flour Sugar Olive Oil Salt Oregano Black Olives. : Timer can be used for recipes with this symbol (4-13 hours) Easy Ciabatta ‘Italian’-‘Bake’ (4h 30m) Yeast Strong White Flour Sugar Olive Oil Salt Water 1tsp 500g (1lb 2oz) 1tsp 3tbsp 1tsp 300ml Mushroom and Pancetta ‘Italian’-‘Bake’ (4h 30m) Yeast Strong White Flour Sugar Butter Salt Cep Mushrooms. before removing the blade by pressing on the base of the loaf and manipulating it out gently to avoid damaging the loaf. : Timer can be used for recipes with this symbol (4-13 hours) White Sandwich ‘Sandwich’-‘Bake’ (5h) Yeast Strong White Flour Sugar Butter Salt Water 1/2tsp 400g (14oz) 1tsp 15g (1/2oz) 1tsp 280ml Wholemeal Sandwich ‘Sandwich’-‘Bake’ (5h) Yeast Strong Wholemeal Flour Sugar Butter Salt Water 1/2tsp 400g (14oz) 1tsp 15g (1/2oz) 1tsp 310ml • This loaf has a flat or slightly sunken top. chopped Water 3/4tsp 400g (14oz) 1tsp 2tbsp 1/2tsp 1tbsp 50g (2oz) 280ml Sundried Tomato and Parmesan ‘Italian’-‘Bake’ (4h 30m) Yeast Strong White Flour Sugar Salt Parmesan Cheese. Onion and Garlic ‘Italian’-‘Bake’ (4h 30m) Yeast Strong White Flour Polenta Sugar Salt Green Pesto Onion. grated Sundried Tomatoes in Oil. • This loaf has a flat or slightly sunken top. finely chopped Water 3/4tsp 350g (12oz) 50g (2oz) 1tsp 1/2tsp 2tbsp 75g (3oz) 2 250ml Rye and Spelt ‘Rye’-‘Bake’ (3h 30m) Yeast Rye Flour Spelt Flour Honey Oil Salt Water 2tsp 250g (9oz) 250g (9oz) 2tsp 3tbsp 2tsp 360ml • This loaf has a flat or slightly sunken top. ● Put any additional ingredients directly into the bread pan at the start.Bread Recipes [rye] (SD-255 only) (rye flour and spelt flour) ● Remember to use the kneading blade (rye bread) for all these recipes. ● Put any additional ingredients directly into the bread pan at the start. [french] (white flour/wholemeal flour) Make bread with a crispy crust and texture. but this is normal. Recipes Fruity Spelt ‘Rye’-‘Bake’-‘Medium’ Crust (3h 30m) Yeast Spelt Flour Honey Oil Salt Mixed Dried Fruit Mixed Spice Water 1 1/2tsp 500g (1lb 2oz) 1tsp 3tbsp 1tsp 150g (5oz) 3tsp 360ml [sandwich] Make bread with a soft crust and texture. : Timer can be used for recipes with this symbol (3h 30m-13 hours) Seeded Rye ‘Rye’-‘Bake’ (3h 30m) Yeast Rye Flour Sugar Oil Salt Poppy Seeds Linseeds Sunflower Seeds Water 2 1/2tsp 500g (1lb 2oz) 2tsp 3tbsp 2tsp 2tbsp 3tbsp 3tbsp 430ml Seeded Spelt ‘Rye’-‘Bake’-‘Dark’ Crust (3h 30m) Yeast Spelt Flour Honey Oil Salt Linseeds Poppy Seeds Sesame Seeds Water 1 1/2tsp 400g (14oz) 1tsp 3tbsp 1tsp 3tbsp 2tbsp 2tbsp 300ml [italian] (white flour) Make light bread for enjoying with pasta. chopped and softened with 1tsp oil Garlic clove. : Timer can be used for recipes with this symbol (4-13 hours) French ‘French’-‘Bake’ (6h) Yeast Strong White Flour Butter Salt Water 1tsp 400g (14oz) 15g (1/2oz) 1tsp 290ml Rustic French ‘French’-‘Bake’ (6h) Yeast Strong White Flour Strong Wholemeal Flour Rye Flour Butter Salt Water 1tsp 275g (10oz) 75g (3oz) 50g (2oz) 15g (1/2oz) 1tsp 310ml Brown Sandwich ‘Sandwich’-‘Bake’ (5h) Yeast Strong Brown Flour Sugar Butter Salt Water 1/2tsp 400g (14oz) 1tsp 15g (1/2oz) 1tsp 290ml Granary® Sandwich ‘Sandwich’-‘Bake’ (5h) Yeast Strong Granary Flour Sugar Butter Salt Water 1/2tsp 400g (14oz) 1tsp 15g (1/2oz) 1tsp 280ml 18 19 .

Consume within two days Store your finished bread in a cool. and consume within two days. Juvela Bread Mixes ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h) Water Salt Oil Bread Mix Yeast Harvest Mix Wheat Free 420ml 1/2tsp 1tbsp 500g (1lb 2oz) 1tsp Spicy Fruit Loaf • 100g (4oz) mixed fruit • 2tsp cinnamon Date & Raisin Loaf • juice of 2 oranges (made up to the quantity of water required).panasonic. it is kneading blades at the following: important that you avoid cross• Customer Care Centre: 08705 357357 contamination with flour that does • Direct Online: contain gluten. 430ml 60ml 1tsp 300g (11oz) 100g (4oz) 50g (2oz) 1tbsp 1tbsp 1tsp 1tsp Schar Bread Mixes ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h) Water Oil Bread Mix Yeast Schar Mix B Wheat Free 440ml 1tbsp 500g (1lb 2oz) 1tsp Recipes ■ Flavoured Gluten Free Loaves Use one quantity of chosen mix and add the following ingredients to your Bread pan to produce the loaf of your choice. If you cannot finish it all in time. Gluten Free Bread Glutafin Gluten Free Bread Mix ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h) Cold Tap Water Oil Bread Mix Yeast 400ml 2tsp 500g (1lb 2oz) 2tsp Juvela Bread Mixes ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h) Water Salt Oil Bread Mix Yeast Gluten Free Mix 400ml 1/2tsp 1tbsp 500g (1lb 2oz) 1tsp Fibre Mix 430ml 1/2tsp 1tbsp 500g (1lb 2oz) 1tsp Glutafin Gluten Free Fibre Bread Mix ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h) Hot Water from the Kettle Cold Tap Water Oil Bread Mix Yeast 200ml 200ml 1 1/2tbsp 500g (1lb 2oz) 2tsp ■ It is made differently to other types of bread! The order of putting in ingredients is different Please put in the ingredients in the following order so that the gluten free bread mix is well mixed. white Flour Sugar Salt Yeast Brown Bread Flour 330ml 1tsp 4tbsp 1 1 450g (1lb) 1tbsp 1tsp 1 1/2tsp White Bread Flour 310ml 1tsp 4tbsp 1 1 450g (1lb) 1tbsp 1tsp 1 1/2tsp Sainsbury’s Free from Gluten and Wheat Free Bread Mix with Added Fibre ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h) Water Vegetable Oil Mix Yeast 440ml 2tbsp 500g (1lb 2oz) 1tsp 20 21 . ● You can purchase gluten free bread mix at: •Pharmacies •Health food shops •Major supermarkets Before making gluten free bread ■ Consult your doctor and follow the guidelines below! If you make gluten free bread ➔ You can order extra bread pans and as part of dietary therapy. dry place. Wait for the loaf to cool (to avoid burning your hands). cut it into pieces. Barley contains gluten. but this is normal. If self-raising flour is required also add 1tsp of gluten free baking powder. Please check all ingredients listing for computability with your diet.) Glutafin Gluten Free/Wheat Free ‘Basic’-‘Bake’-‘Large’ Size-‘Dark’ Crust (4h) Cold Tap Water Oil Bread Mix Yeast Bread Mix 450ml 1tbsp 500g (1lb 2oz) 1 1/2tsp Fibre Bread Mix 480ml 1tbsp 500g (1lb 2oz) 1tsp Glutano Flour Mix Wheat Free ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h) Water Salt Oil Flour Mix Yeast 500ml 1tsp 1tbsp 500g (1lb 2oz) 1tsp Note ● Making gluten free bread is very different from the normal way of producing bread in the breadmaker. and so the final outcome may differ depending on the actual bread mix used. The outcome differs depending on the type of flour The recipes above have been developed with particular types of bread mix. etc. ● Put any additional ingredients directly into the bread pan at the start. salt. the kneading blade will often become embedded in Gluten and Wheat Free Bread loaves.uk Please take particular care when washing the bread pan and the kneading blade. http://www. Please read through the guidelines on the right. ● Select Medium crust unless otherwise stated. medium Medium Sized Egg. ● You can bake gluten free cakes following our recipes on pages 28-31 by substituting gluten free plain flour for standard plain flour. ● As a result of consistency some flour may remain on the sides of the loaf. drained and chopped Doves Farm Gluten Free ‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h) Water Cider Vinegar Vegetable Oil Egg. place in a freezer bag and into the freezer. placed in the pan before gluten free mix • 2tsp mixed spice • 150g (5oz) chopped dates • 100g (4oz) raisins • rind of 2 oranges Maple & Pecan Loaf • 2tbsp Maple syrup • 50g (2oz) Pecans Five Seeds Loaf (Dark Crust) • 1tbsp linseeds • 2tbsp sesame seeds • 1tbsp pumpkin seeds • 1tbsp poppy seeds • 1tbsp sunflower seeds Sundried Tomato & Parmesan Loaf (Dark Crust) • 50g (2oz) parmesan cheese grated • 50g (2oz) sundried tomatoes in oil.co. Gluten and Wheat Free Bread ‘Basic’-‘Bake’-‘Medium’ Crust (4h) Warm Water + 1 Egg + 1 Egg White made up to Melted Butter Cider Vinegar Brown Rice Flour Potato Starch Skimmed Milk Powder Xanthum Gum Sugar Salt Yeast • The milk powder may be omitted. (There may be greater variation with wheat free bread mixes.Gluten Free Recipes [basic] [gluten free] (gluten free bread mix / wheat free bread mix) : Timer cannot be used ● The Raisin Nut Dispenser does not operate on the Gluten Free programme. before removing the blade by pressing on the base of the loaf and manipulating it out gently to avoid damaging the loaf. Gluten and Wheat Free Wheat Free bread is quite different from gluten free bread as it does not contain gluten or wheat starch. (The wrong order may result in poor rising) ➔ Water. Some wheat free mixes are better suited to longer cycles. fat ➔ gluten free bread mix ➔ dry yeast If kneading blade becomes embedded in bread Due to their consistency. ● Please consult flour manufacturers for detailed information.

● Approximate proving time-Rolls 25mins. Follow method for points 1 and 2. before the final baking. ● Rolls • Use kneading blade (rye bread). sesame seeds. White Dough ‘Basic’-‘Dough’ (2h 20m) Yeast Strong White Flour Sugar Oil Salt Water 1 1/4tsp 550g (1lb 4oz) 2tsp 2tbsp 1 1/2tsp 320ml Rye Dough 100% ‘Rye’-‘Dough’ (2h) Yeast Rye Flour Sugar Oil Salt Water 2tsp 500g (1lb 2oz) 2tsp 3tbsp 2tsp 360ml 1 2 3 4 5 6 Put all culture ingredients in bread pan and select Pizza Dough programme 45mins. Place on greased baking parchment and sprinkle with flour. French Sticks ‘French’-‘Dough’ (3h 35m) Yeast Strong White Flour Butter Salt Water 1/2tsp 250g (9oz) 15g (1/2oz) 1/2tsp 150ml 2 Proving Most recipes require the dough to be left to prove i. salted water. 22 23 .5cm thick. Dough recipes using 300g (11oz) of flour may be doubled. Wholemeal Dough 70% ‘Whole Wheat’-‘Dough’ (3h 15m) Yeast Strong Wholemeal Flour Strong White Flour Sugar Oil Salt Water 1 1/4tsp 400g (14oz) 150g (5oz) 2tsp 2tbsp 1 1/2tsp 340ml 3 Glazing/Baking Brush with milk. ● The maximum load of the Bread Maker is 600g (1lb 5oz). to be left to rise after shaping. Yeast Strong Granary Flour Sugar Oil Salt Water 1 1/4tsp 550g (1lb 4oz) 2tsp 2tbsp 1 1/2tsp 320ml Bake at 220˚C/425˚F/Gas Mark 7 for 10-15mins or until golden brown. Bake at 220°C/425°F/Gas Mark 7 for 20-25mins or until golden brown. : Timer cannot be used Prepare your ingredients according to the recipe and select the correct mode.Dough Recipes Rolls ● Select one of the following recipes and follow the method below. you may find that the prepared dough is easier to shape if it is tipped onto a lightly floured board before handling. When your dough is ready. French sticks. knots. Divide dough into 2 and roll each half out to a rough oblong loaf shape about 2. large or small cobs or put in a traditional loaf tin. Increase water on stage 2 from 80110ml and select Italian Bake programme 4hrs 30mins. (12 hours later) Add all ingredients listed in stage 2 and select Basic Dough programme 2hrs 20mins. Granary® Dough ‘Whole Wheat’-‘Dough’ (3h 15m) Brush with beaten egg. Stage 2 : ‘Basic’-‘Dough’ (2h 20m) 2 3 4 Place onto a greased baking parchment and allow to prove until doubled in size. Panettone etc 50mins ● To prevent a hard dry skin forming. Generally the dough should be left to prove in a warm place (at approximately 40˚C) until the dough has doubled in size. • This dough can also be made as a loaf. allow it to rise. and then bake it yourself. Whole breads e. Sprinkle with poppy seeds. shape it. Shape dough. plaits. • Prove for 15 minutes. • Prove for 15 minutes. Recipes Brown Dough ‘Basic’-‘Dough’ (2h 20m) Yeast Strong Brown Flour Sugar Oil Salt Water 1 1/4tsp 550g (1lb 4oz) 2tsp 2tbsp 1 1/2tsp 320ml Spelt Dough ‘Rye’-‘Dough’ (2h) Yeast Spelt Flour Honey Oil Salt Water 1 1/2tsp 500g (1lb 2oz) 1tsp 3tbsp 1tsp 270ml ● Knot ● Hedgehogs Wholemeal Dough 100% ‘Whole Wheat’-‘Dough’ (3h 15m) Raisins (Coat with a beaten egg) Yeast Strong Wholemeal Flour Sugar Oil Salt Water 1 1/4tsp 550g (1lb 4oz) 2tsp 2tbsp 1 1/2tsp 340ml • Use kneading blade (rye bread).e. Turn off at the start/stop pad after 15mins.g. Example – making plain bread rolls 1 Shaping Dough can be shaped into round rolls. ● When the DOUGH programme has completed its operation. Ciabatta Stage 1 Culture : ‘Pizza’-‘Dough’ (45m) Wholemeal Dough 50% ‘Whole Wheat’-‘Dough’ (3h 15m) Yeast Strong Wholemeal Flour Strong White Flour Sugar Oil Salt Water 1 1/4tsp 275g (10oz) 275g (10oz) 2tsp 2tbsp 1 1/2tsp 340ml Yeast Strong White Flour Water Yeast Strong White Flour Sugar Olive Oil Salt Water 1/2tsp 175g (6oz) 200ml 1/4tsp 325g (11 1/2oz) 1/2tsp 2tbsp 1 1/2tsp 80ml 1 [basic] [whole wheat] [rye] [french] [pizza] The Dough setting mixes and gives the dough it’s first rising before you shape and bake it in your conventional oven. Bake following recipe guidelines. beaten egg or oil. Allow to prove at 40°C until doubled in size (approx 20mins). cover the dough with a large polythene bag or cover with lightly oiled cling film.

brush with a sugar glaze — 40g (1 1/2oz) sugar in 4tbsp water. Dot one portion over the top two thirds of the dough. Arrange in a greased 23cm (9’’) sandwich tin and allow to prove until well risen. Bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until golden brown. Divide dough into 12-15 pieces and shape into rolls. Increase water on stage 2 from 60ml to120ml and set breadmaker to Rye Bread 3hrs 30mins. medium Water 1tsp 450g (1lb) 1/2tsp 25g (1oz) 1/2tsp 1 **250ml Stage 2 : ‘Rye’-‘Dough’ (2h) Additional Ingredients ** For a slightly denser roll try 125ml water and 125ml milk. Drizzle with glace icing. Place the ingredients into the bread pan in the order listed above. Loosely roll up each triangle towards the point. Select Basic Dough programme 2hrs 20mins. Reroll the triangles so that they are the shape of those pictured below. Turn the dough so that the folded edge is on the side. 25 . Panettone ‘Basic’-‘Dough Raisin’ (2h 20m) Yeast Strong White Flour Sugar Butter Salt Ground Cardamom Grated Lemon Zest Medium Sized Egg. Dust with flour. yolk Milk *Mixed Peel *Raisins 1/2tsp 300g (11oz) 2tbsp 15g (1/2oz) 1/4tsp 1/2tsp 1 1 140ml 50g (2oz) 100g (4oz) 1 2 3 Divide mixture into eight balls. Fold the bottom one third up and the top one third down. (12 hours later) Add all ingredients listed in stage 2 and select Rye Dough programme 2hrs. Curve into a crescent shape. follow timing instructions on P. While still HOT. Divide butter into three portions.11. Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or until golden brown. medium Milk 1tsp 450g (1lb) 2tbsp 75g (3oz) 1/2tsp 1 250ml 1 2 3 4 5 6 Put all culture ingredients in bread pan and select Pizza Dough programme 45mins. Roll out pastry and divide into four squares. Allow to prove at 40°C until doubled in size (approx 20mins). Sweet Rolls/Buns Suitable for Devonshire Splits ‘Basic’-‘Dough’ (2h 20m) Yeast Strong White Flour Sugar Butter Salt Egg. Cut each square into two triangles. • This dough can be made as a loaf. medium Water Butter Mixed Dried Fruit Soft Brown Sugar Mixed Spice 1/2tsp 250g (9oz) 1tsp 25g (1oz) 1tbsp 1/2tsp 1 100ml 15g (1/2oz) 100g (4oz) 50g (2oz) 1tsp Croissants ‘Basic’-‘Dough’ (2h 20m) Yeast Strong White Flour Sugar Butter Salt Egg. medium Water Butter chilled to add when rolling 1/2tsp 300g (11oz) 1tsp 25g (1oz) 1/2tsp 1 150ml 150g (5oz) Soft Rolls/Baps ‘Basic’-‘Dough’ (2h 20m) Yeast Strong White Flour Sugar Butter Salt Egg. 1 2 3 4 5 6 7 8 9 10 Roll dough to 20cm x 25cm (8’’ X 10’’) rectangle. • For addition of ingredients with*. Follow method for Points 1 and 2. Hot Cross Buns ‘Basic’-‘Dough Raisin’ (2h 20m) Enriched Dough Ingredients (above) Cinnamon Mixed Spice *Mixed Dried Fruit One batch 1tsp 1/2tsp 100g (4oz) Cover and allow the dough to rest in the refrigerator for 30mins. Repeat with the third portion. Turn off at the start/stop pad after 15mins. Top with glace icing. finishing with tip underneath. dot the second portion of butter and continue as before. Glaze with oil and bake at 220°C/425°F/Gas Mark 7 for 10-15mins or until golden brown. 1 2 24 Place dough in 18cm (7’’) cake tin. 5mins). Roll up from the long edge and cut into 8-10 slices. Bake at 150˚C/300˚F/Gas Mark 2 for about 30mins. soft brown sugar and mixed spice. Divide dough into 8-10 pieces and shape into baps. • Use kneading blade (rye bread). cover and chill for 30mins. 1 2 3 4 5 6 7 Choose one of the above recipes. Mix together the mixed dried fruit. Brush the dough with melted butter and spread the fruit mixture on top. Place on greased baking parchment. Recipes Place on a greased baking parchment and allow to prove at 40˚C until doubled in size (approx 20mins). Allow to prove for approx. Make a paste with approx. boiled until a syrup is reached — (approx. split bun and fill with cream and jam. Brush with beaten egg and bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until crisp and well browned. Repeat the rollings three more times. 30-40mins or until doubled in size. Bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until golden brown. Allow to cool. 2tbsp flour mixed with 2tbsp water and pipe a cross over the buns. sealing the edges with a rolling pin. 1 2 3 4 Knead the dough lightly and roll out to an oblong 26cm x 20cm (10’’x8’’). Roll out to an oblong.Dough Recipes Rye and White Rolls Stage 1 Culture : ‘Pizza’-‘Dough’ (45m) Yeast Strong White Flour Rye flour Water Yeast Rye Flour Strong White Flour Sugar Oil Salt Water 1tsp 75g (3oz) 150g (5oz) 200ml 1tsp 150g (5oz) 100g (4oz) 2tsp 3tbsp 2tsp 60ml Chelsea Buns Enriched Dough : ‘Basic’-‘Dough’ (2h 20m) Yeast Strong White Flour Sugar Butter Milk Powder Salt Egg. or top with thin slices of shortcrust pastry. • For Devonshire splits. Place on a lightly greased baking tray and allow to prove. Allow to prove until doubled in size.

Olive Tear & Share Bread Dough for Tear & Share Bread (above) Tapenade (green or black) Olives. Bake on Convection 180˚C for 15-20mins or until golden brown. Add one of the following toppings: • 1 small red onion sliced & softened with 1tsp olive oil and 1tsp balsamic vinegar. chopped Mozarella Cheese. Make indentations over the whole dough using your fingertips. sea salt and cracked black pepper corns. Sprinkle with the remaining. Cut into eight squares. cut sides up. 27 . 1 2 3 4 5 Roll dough out into a rectangular sheet 1 1/2cm (1/2’’) thick. 1 2 3 Press out dough using the heel of your hand to a 25cm (10’’) circle or two 25cm (10’’) circles for thin and crispy base. Sweet Brioche Dough ‘Basic’-‘Dough’ (2h 20m) Yeast Strong white flour Sugar Butter Salt Egg. 1 2 3 4 5 Roll and pat the dough into a 30cm x 25cm (12’’ x 10’’) rectangle. approximately 10cm x 10cm (4’’ x 4’’) in size. grated Dried Oregano or Basil Olive Oil One batch 4tbsp 50g (2oz) 100g (4oz) 1tsp 1tbsp Focaccia ‘Pizza’-‘Dough’ (45m) Yeast Strong White Flour Olive Oil Salt Water 1/2tsp 300g (11oz) 1tbsp 1tsp 170ml 1 2 3 4 5 6 7 8 Put all the main ingredients in the bread pan in the order listed above. with the gathered side down. Place on greased baking parchment and sprinkle with flour. Cut the dough into 4cm (1 1/2’’) slices with a sharp knife & place close together in a 20cm (8’’) round greased cake or flan tin.26) Tomato Puree or Sun Dried Tom Puree Pepperoni. (Tip: Reroll each piece individually if it needs it. chopped Olive Oil One batch 6tbsp 25g (1oz) 2tbsp Pizza ‘Pizza’-‘Dough’ (45m) Yeast Strong White Flour Olive Oil Salt Water 1/2tsp 300g (11oz) 1tbsp 1tsp 170ml Recipes • Serve just warm as a breakfast or tea-time treat. Allow to prove for 30mins at 40˚C.Dough Recipes Viennese Rolls ‘Basic’-‘Dough’ (2h 20m) Yeast Strong White Flour Sugar Butter Salt Medium Sized Eggs. medium Milk Egg. Dough for Tear & Share Bread ‘Basic’-‘Dough’ (2h 20m) Yeast Strong White Flour Sugar Olive Oil Salt Water 1 1/4tsp 550g (1lb 4oz) 2tsp 2tbsp 1 1/2tsp 310ml 1 2 3 4 5 Roll dough out into a rectangular sheet 1 1/2 cm (1/2’’) thick. medium to glaze 1tsp 250g (9oz) 3tbsp 75g (3oz) 1/2tsp 2 2tbsp 1 26 1 2 3 4 Select Basic Dough programme 2hrs 20mins. cut sides up. Bake at 220°C/425°F/Gas Mark 7 for 12-15mins or until golden brown. approximately 24cm x 46cm (9’’ x 18’’). 1 2 3 4 5 Roll dough out into a rectangular sheet 1 1/2cm (1/2’’) thick. (Do this in a bowl covered in cling film in the microwave for 1-2min). Glaze with beaten egg and bake in a preheated oven at 190˚C/375˚F/Gas Mark 5 for 25mins or until golden brown. Draw up the corners and edges to make a bundle. Cut the dough into 4cm (1 1/2’’) slices with a sharp knife & place close together in a 20cm (8’’) round greased cake or flan tin.26) Grainy Mustard Cooked Ham.) Place half a teaspoon of filling in the centre of each piece of dough. Spread the Tapenade over the dough. sprinkle the chopped olives & drizzle with 1 tbsp of the oil. Roll up from the short end like a swiss roll. Repeat steps 3 to 6 with the rest of the dough in a second tin. Add topping of your choice and bake on 220˚C/425˚F/Gas Mark 7 for 15-20mins. depending on amount of topping. Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or until golden brown. approximately 24cm x 46cm (9’’ x 18’’). Glaze the bundles with milk and place half of them. chopped Strong Cheddar Cheese. Select Basic Dough programme 2hrs 20mins. Roll up from the short end like a swiss roll. 20cm (8’’) round greased cake or flan tin. Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or until golden brown. Drizzle with the remaining tbsp of oil and allow to prove until doubled in size. Remove dough from bread pan and divide in half. Press a hole in the centre. • Delicious served warm with tapas or pasta dishes. Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or until golden brown. Allow to prove in a warm place for 10-15mins. in a greased 8’’ (20cm) cake tin. Spread the tomato puree over the dough & scatter the pepperoni & cheese. to produce a better square shape. • Delicious served warm with pasta dishes. • 2tbsp chopped black or green olives. cut sides up. To use remove from freezer immediately add topping (not too much) and bake as above stage 3. Roll out half the dough to a square shape until it is about 1cm (1/2’’) thick. Allow to cool. 1 2 3 Divide dough into 12 large rolls or 20 dinner rolls. grated One batch 2tbsp 75g (3oz) 75g (3oz) Drizzle with olive oil and bake at 190°C/375°F/Gas Mark 5 for 20-30mins or until golden at the edges and cooked well in the centre. • 2 chopped cloves of garlic. approximately 24cm x 46cm (9’’ x 18’’). Use sundried tomatoes in place of pepperoni for vegetarians. Shape the remainder of the dough into a ball and place in the centre. Picnic Tear & Share Bread Dough for Tear & Share Bread (P. • Serve warm with pasta dishes. Roll up from the short end like a swiss roll. • 2tbsp chopped sundried tomatoes. Cut the dough into 4cm (1 1/2’’) slices with a sharp knife & place closed together in a cheese and allow to prove until doubled in size. medium Milk warmed Filling (jam or mincemeat) Glaze (milk) 3/4tsp 400g (14oz) 50g (2oz) 100g (4 oz) 1/2tsp 2 1 150ml 1/2jar 45ml (3tbsp) Wholemeal Walnut Rolls 70% ‘Whole Wheat’-‘Dough’ (3h 15m) Yeast Strong Wholemeal Flour Strong White Flour Medium Oatmeal Maple Syrup Oil Salt Water Walnut 1tsp 350g (12oz) 100g (4oz) 50g (2oz) 2tbsp 2tbsp 1 1/2tsp 320ml 100g (4oz) Pepperoni Tear & Share Bread Dough for Tear & Share Bread (P. Allow to prove in a warm place for 30mins. Spread the mustard over the dough & scatter the ham & cheese–reserve a little of the cheese to sprinkle on top. freeze. • Delicious served warm with soup or with a Ploughmans lunch. Drizzle with the olive oil & sprinkle with the dried herbs and allow to prove until doubled in size. yolk Egg. Allow to prove at 40°C until doubled in size (approx 20 mins). Tip dough out of the bread pan and shape three quarters into a ball and place in the bottom of a lightly greased brioche tin. • To freeze pizza bases follow method to stage 2 and bake without toppings for 5mins. Repeat with all 8 pieces.

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

Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. being careful to ensure that the mixture is inside the baking parchment. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. 1 2 3 4 5 6 7 8 Combine flour. Beat the mascarpone cheese and icing sugar together with the coffee & spread on the top of the cooled loaf. Add the eggs one at a time. If the bread does require extra time. Pour the egg mixture into the dry ingredients and stir to a smooth batter. sugar and honey until soft and fluffy. mixing quickly to form a soft dough. If the cake does require extra time. cornmeal. Select Bake Only programme and enter 45mins on the timer. Soda Bread ‘Bake only’ (45m) Plain Flour Bicarbonate of Soda Sugar Salt Buttermilk Milk 400g (14oz) 1tsp 1tsp 1/2tsp 270ml 30ml Yeast and Dairy Free Spelt Loaf ‘Bake only’ (45m) Spelt Flour Bicarbonate of Soda Salt Medium Sized Eggs. Beat the chocolate spread & cream cheese together & spread on the top of the cooled loaf. being careful to ensure that the mixture is inside the baking parchment. Select Bake Only programme and enter 55mins on the timer. beating well after each addition. select the Bake Only programme again and enter a further 3-5mins on the timer. If it is still just slightly sticky this will cook through during the stand period. If the bread does require extra time. Leave to stand for 5-10mins before removing from the bread pan and allowing to cool. beating well after each addition. 1 2 3 4 5 6 7 8 Cream the butter and sugar together until soft then beat in the eggs. sugar until soft and fluffy. Add the flour with the cherries & grated marzipan. After baking test with a skewer to see if the bread is cooked. being careful to ensure that the mixture is inside the baking parchment. melted and cooled 150g (5oz) 150g (5oz) 1tbsp 1tsp 2 284ml 100ml 50g (2oz) Recipes Coffee & Pecan Nut Cake ‘Bake only’ (50m) Butter Light Muscovado Sugar Eggs. After baking test with a skewer to see if the cake is cooked. Place flour and bicarbonate of soda into a bowl and mix well. medium Pecan Nuts. being careful to ensure that the mixture is inside the baking parchment. Wholemeal Soda Bread ‘Bake only’ (45m) Self Raising Wholemeal Flour Bicarbonate of Soda Salt Medium Sized Eggs. If it is still just slightly sticky this will cook through during the stand period. mixing quickly to form a soft dough. Then add sugar and salt. Place the mixture into the bread pan. Select Bake Only programme and enter 50mins on the timer. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. Add the eggs one at a time. select the Bake Only programme again and enter a further 3-5mins on the timer. Take the bread pan out of the breadmaker using oven gloves. Take the bread pan out of the breadmaker using oven gloves. Add the beaten eggs and buttermilk. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. grated Milk Toasted. Flaked Almonds 50g (2oz) 175g (6oz) 3 225g (8oz) 100g (4oz) 75g (3oz) 60ml (4tbsp) 15g (1/2oz) 1 2 3 4 5 6 7 1 2 3 4 5 6 7 Sieve the flour and bicarbonate of soda into a bowl and mix well. If the cake does require extra time. Select Bake Only programme and enter 50mins on the timer. select the Bake Only programme again and enter a further 3-5mins on the timer. 1 2 3 4 5 6 7 Place flour and bicarbonate of soda into a bowl and mix well. If the bread does require extra time. Place the mixture in the bread pan. Select Bake Only programme and enter 50mins on the timer. Fold in the flour and mix to a soft consistency with the milk. Carefully sprinkle the toasted almonds on top of the mixture. Add the beaten eggs and soya milk. being careful to ensure that the mixture is inside the baking parchment.Cake Recipes Hazelnut and Honey Loaf ‘Bake only’ (50m) Butter Dark Brown Sugar Honey Eggs. If the bread does require extra time. Stir in the Pecan nuts. If it is still just slightly sticky this will cook through during the stand period. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. finely chopped Self Raising Flour Milk Topping (chocolate & hazelnut spread) Topping (cream cheese) 175g (6oz) 50g (2oz) 50g (2oz) 3 100g (4oz) 225g (8oz) 60ml (4tbsp) 100g (4oz) 50g (2oz) 1 2 3 4 5 6 7 8 9 Cream together the butter. one at a time. After baking test with a skewer to see if the cake is cooked. Select Bake Only programme and enter 45mins on the timer. medium Hazelnuts. mix well with the milk to a soft consistency. select the Bake Only programme again and enter a further 3-5mins on the timer. 3 4 5 6 7 8 9 Fold in the flour and mix to a soft consistency with the coffee. 31 . Beat the eggs with the buttermilk. milk and butter in another bowl. being careful to ensure that the mixture is inside the baking parchment. Then add salt. Remove the bread out of the pan using oven gloves and allow to cool. After baking test with a skewer to see if the bread is cooked. select the Bake Only programme again and enter a further 3-5mins on the timer. Remove the bread out of the pan using oven gloves and allow to cool. finely chopped Self Raising Flour Baking Powder Strong Fresh Coffee • Optional Topping: Mascarpone Cheese Icing Sugar Strong Fresh Coffee 225g (8oz) 100g (4oz) 3 75g (3oz) 225g (8oz) 1tsp 2-3tbsp 150g (5oz) 100g (4oz) 1tbsp 1 2 30 Cream together the butter. After baking test with a skewer to see if the bread is cooked. medium Self Raising Flour Glace Cherries. medium Carton Buttermilk Milk Butter. After baking test with a skewer to see if the bread is cooked. Place the mixture in the bread pan. After baking test with a skewer to see if the cake is cooked. baking powder and salt into a bowl and mix well. Place the mixture into the bread pan. Then add salt. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. Remove the bread out of the pan using oven gloves and allow to cool. Stir in the hazelnuts. Leave to stand for 5-10mins before removing from the bread pan and allowing to cool. Place the mixture into the bread pan. beaten Buttermilk 400g (14oz) 1tsp 1tsp 2 320ml Cornbread ‘Bake only’ (50m) Plain Flour Fine Cornmeal or Polenta Baking Powder Salt Eggs. beaten Soya milk 400g (14oz) 1tsp 1tsp 2 320ml Cherry & Marzipan Cake ‘Bake only’ (55m) Golden Caster Sugar Butter Eggs. mixing quickly to form a soft dough. Take the bread pan out of the breadmaker using oven gloves. Leave to stand for 5-10mins before removing from the bread pan and allowing to cool. Place the mixture in the bread pan. Select Bake Only programme and enter 45mins on the timer. chopped Marzipan. Remove the bread out of the pan using oven gloves and allow to cool. being careful to ensure that the mixture is inside the baking parchment. select the Bake Only programme again and enter a further 3-5mins on the timer. Add the buttermilk and milk. Place the mixture into the bread pan. select the Bake Only programme again and enter a further 3-5mins on the timer. If the cake does require extra time.

● The dough has become too firm because you haven’t used enough liquid. ➔ Stronger flour with higher protein content absorbs more water than others. Check the yeast’s expiry date. ● If cannot remove the kneading blade. This type does not require pre-fermentation. ● You have used too much yeast. Why is my bread pale and sticky? ● Not dishwasher safe • The colour of the inside of the unit may change with use. ● The quality of your flour isn’t very good. ➔ Try using a different brand of flour. (Gluten quality can vary depending on temperature. or deformation) Raisin nut dispenser (SD-255 only) Remove and wash with water. 32 33 . ● You have used too much liquid.. or your yeast is old. or not enough sugar. or your yeast is old. (P. so try adding an extra 10-20ml of water. ➔ Check the recipe and measure out the correct amount using the measuring spoon (yeast)/cup (water) provided. (SD-255 only) Troubleshooting Before calling for service. ‘Fast Action’ or ‘Easy Bake’ written on it. ● You have used too much liquid. Do not submerge the pan in water. unplug your breadmaker and allow it to cool down. ➔ The machine switches off if it is stopped for more than ten minutes. ● The yeast has touched the liquid before kneading. ● Wipe gently to avoid damaging the temperature sensor. ● You have not used enough flour. Remove and wash with water. thinners. The top of my bread is uneven. ➔ Use a dry yeast from a sachet. Problem Cause ➔ Action ● The quality of the gluten in your flour is poor. ● You are not using enough yeast. ● Ensure the area around the shaft is cleaned thoroughly. ● There has been a power failure. ● You are not using enough yeast. ● You are not using the right type of yeast. How to Clean My bread has risen too much. ➔ Check the recipe and measure out the correct amount using the measuring spoon provided.Care & Cleaning Before cleaning. (Damage could lead to leakage of steam. ➔ Carefully weigh the flour using scales. brand or another batch of flour. Troubleshooting Measuring spoon & cup Wash with water. how the flour is stored. ➔ Use the measuring spoon provided. scouring pads etc) ● Do not wash any part of your breadmaker in the dishwasher! ● Do not use benzene. adding the water and liquids last of all. Bread pan & kneading blade Wash the kneading blade in warm soapy water. Body and lid Wipe with a damp cloth. ➔ Check the recipe and measure out the correct amounts using the measuring spoon provided.8) ● You have used too much salt. ➔ Use the measuring spoon provided. or the machine has been stopped during breadmaking. ➔ Check that salt and sugar is not included in other ingredients. because it will be very hot immediately after use) ● Take care not to damage the seal. and the season of harvest) ➔ Try another type. ➔ Some types of flour absorb more water than others. My bread seems to have collapsed after rising. please check through this section. condensation. or you have not used strong flour. humidity.. ■ To avoid damaging your breadmaker. Check the yeast’s expiry date. You will need to remove the bread from the pan and start again with new ingredients. My bread does not rise. My bread is full of air holes. Temperature sensor ● Put water inside the pan only. ● You have used too much yeast/water. so try using 10-20ml less water. ➔ Try using 10-20ml less water. soak in warm water for 5-10 minutes. ➔ Check that you have put in the ingredients in the correct order according to the instructions. Dispenser lid ● Do not use anything abrasive! (cleansers. which has ‘Easy Blend’. ➔ Check that excess water amount is not included in other ingredients. (Wait until the machine has cooled down first. or alcohol! ● Keep your breadmaker clean and dry. ● Align the connections and detach the lid. ● Wash after each use to remove any residue.

(This is not a fault) ● Ingredients may have been spilt on the heating element. you will need to replace the kneading mounting shaft unit (consult the place of purchase or a Panasonic service centre). 34 35 . Dough release holes (4 in total) (Bottom of bread pan) Problem The kneading blade rattles. This is not a fault. Next time. raisins or other ingredients may be flicked out of the bread pan during mixing. ● There has been a power failure for a certain amount of time (differs depending on the circumstances-e. I can smell burning while the bread is baking. ● The kneading mounting shaft in the bread pan is stiff and does not rotate.Troubleshooting Before calling for service. This only happens when the unit is overloaded and excessive force is applied to the motor. ➔ Allow the bread to cool completely before removing the blade carefully. ● You have left the bread in the bread pan for too long after baking. ➔ If the kneading mounting shaft does not rotate when the blade is attached. ● The steam remaining in the bread after cooking can pass into the crust and soften it slightly. please check through this section.g. check the recipe and measure out the correct amount using the measuring cup provided for liquid and scales for weighing flour. Why has my bread not mixed properly? The crust creases and goes soft on cooling. 10 minutes (the plug has been accidentally pulled out. ➔ The ‘DOUGH’ option does not include a baking process. Simply wipe the element gently after baking once the breadmaker has cooled down. Cause ➔ Action ● This is because the blade fits loosely on the shaft. You can try baking the dough in your oven if it has risen and proved. try using 10-20ml less water. ● The dough is a little stiff. or you are not using enough liquid. Some types of flour absorb more water than others. ● There is not enough water and the motor protection device has activated. ● There has been a power failure. ➔ Allow the unit to cool down to below 40°C/105°F before using it again (TEMP will disappear. ● There has been a power failure. or there is another problem with the power supply. so try adding an extra 10-20ml of water next time. Problem There is excess flour around the bottom and sides of my bread. Troubleshooting The sides of my bread have collapsed and the bottom is damp. you will need to replace the kneading mounting shaft unit (from our Customer Support dept on 08705 357357 or write to the UK address on the back cover). ➔ Remove the bread promptly after baking. ● A small amount of dough will escape through the four holes (so that it does not stop the rotating parts from rotating). mains power failure. ➔ Make sure the blade is in the pan before you put in the ingredients. ● There has been a power failure. malfunctioning fuse or breaker). and the red operation light will go out). though this might give poor results if kneading had already begun. or the machine has been stopped during breadmaking. ➔ If the kneading mounting shaft does not rotate when the blade is attached. ● You haven’t put the kneading blade in the bread pan. ● The ‘DOUGH’ option was selected. or the machine has been stopped during breadmaking. My bread has not been baked. ● The unit is hot (above 40°C/105°F). ➔ Remove the ingredients and start again using new. ● It was too hot when you sliced it. ➔ Check the recipe and measure out the correct amount using scales for the flour or the measuring cup provided for liquids. or even bake it in the oven at 200°C/gas mark 6 for an extra 5-10 minutes. ➔ Sometimes a little flour. but the end result may be affected. ADA29A115 0:00 appears on the display. unplugging. Smoke is coming out of the steam vent. ● Crust has built up underneath the blade. ● To make your bread crispier. The breadmaker will operate again if its power is restored within 10 minutes. ➔ The machine switches off if it is stopped for more than approx. ➔ The machine switches off if it is stopped for more than ten minutes. How can I keep my crust crispy? My bread is sticky and slices unevenly. Dough leaks out of the bottom of the bread pan. ➔ Allow your bread to cool on rack before slicing to release the steam. Cause ➔ Action ● You have used too much flour. TEMP appears on the display. You might be able to start the loaf again. ● There has been a power failure for approx. or the breaker has been activated). You may try baking the dough in your oven. ➔ Visit place of purchase for a service consultation. Kneading mounting shaft Kneading mounting shaft unit Part no. POWER ALERT appears on the display. The kneading blade stays in the bread when I remove it from the bread pan. ➔ Wash the blade and its spindle after each use. but check occasionally that the kneading mounting shaft rotate properly. ➔ The operation will not be affected if the problem with the power supply is only momentary. or the machine has been stopped during breadmaking. ➔ To reduce the amount of steam. ➔ The machine switches off if it is stopped for more than ten minutes. ten minutes. you could use the ‘french’ mode or the ‘DARK’ crust colour option.

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