Kenwood Bm300 Bread Recipes

Instructions/Recipe Book
BM300 series
QUICK START GUIDE

GETTING STARTED WITH YOUR BREADMAKER
Before using your breadmaker for the first time read the instructions and recipe book supplied
carefully. To familiarise yourself with the breadmaker we suggest you try either of the following
recipes as your first bread loaf.
Recipe
Setting
Ingredients
Water
Unbleached white bread flour
Large White Loaf

1
1 kg medium crust (3hrs 10 mins)
400ml (14 fl oz)
Express White Loaf

12
(59 mins)
400ml (14 fl oz)
(warm 30-35C)
600g (1lb 5oz)
600g (1lb 5oz)
Skimmed milk powder
2tbsp
2tbsp
Salt
1 2tsp
1tsp
Sugar
4tsp
5tsp
Butter
25g (1oz)
25g (1oz)
112tsp
4tsp
Easy blend dried yeast

Note
The water must be lukewarm (3035C) or the bread will not rise.
Measure with either a thermometer
or mix 90ml boiling water with
310ml cold water.
HINTS & TIPS FOR SUCCESSFUL LOAVES

1. Always follow the recipes supplied and ensure that all the ingredients are measured and weighed
accurately. Always use level spoon measurements and for 12 measures fill up to the line on the
spoon supplied. The measuring cup supplied should only be used to measure liquid ingredients.
Inaccurate measures will produce poor results.
2. Always use fresh ingredients and check the date codes have not expired especially on the yeast
and flour. Once a sachet of yeast is opened it must be used within 48 hours. Opened sachets can
be resealed and stored in the freezer until required.
3. The amount of water required may vary slightly depending on the type and brand of flour used
and minor adjustments may be needed when a particular brand is first used. If the bread does
not rise enough and is dense in texture, try increasing the water next time by 15ml (3tsp). Note:
The EXPRESS setting will produce a slightly smaller denser loaf than the other settings
due to the shorter proving cycle.
4. For best results and to retain a crusty texture remove the loaf from the breadmaker as soon as
the baking cycle ends. The crust will soften if left on the warming cycle.
5. The wholewheat programs & begin with a pre-heat period. During this time the kneader will
not operate.
FOR ADDITIONAL INFORMATION REFER TO THE
TROUBLESHOOTING GUIDE AT
THE BACK OF YOUR INSTRUCTION/RECIPE BOOK.
QUICK START GUIDE

STEP
COMMENTS
Remove the bread pan by holding the handle and

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

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

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

back of the breadmaker). Press the MENU pad until
the required program is selected (see pages 6 & 7).
The breadmaker will default to 1Kg and Medium Crust
colour. Example setting selected.
L
M
D
6
Pre-heat Knead
Rise
Bake
Keep
warm
Select the loaf size and crust colour required by

pressing the SIZE
pad followed by the
CRUST
pad.
The corresponding indicator light will lit up when the
required size and crust colour are selected.
Press Start.
The indicator light above the relevant symbol will
light up to show what stage of the cycle the
breadmaker has reached.
At the end of the baking cycle, switch off and
unplug the bread machine.
Remove the bread pan by holding the handle and
turning the pan to the back of the bread machine.
Always use oven gloves as the pan handle will be
hot. Then turn out onto a wire rack to cool.
Clean the bread pan and kneader immediately after use. Soak the kneader in the pan
for 10 minutes before removing.
Contents
Introduction
Important Safeguards
Your Kenwood Breadmaker
How to Use Your Breadmaker

ON/OFF switch
4
4
The Control Panel

The menu pad
Crust colour and loaf size
Program status bar
Extended rise
Extended bake
Bake only
Delay timer
5-10
6-7
7
8
9
9
9
10
Breakdown of Bread/Dough cycle times
11 12
Power interruption protection

Care & Cleaning
Ingredients
Adapting your own recipes
Removing, slicing and storing bread
General Hints & Tips
13
13
14 17
18
19
20 21
Recipes
Basic white
Brown
White rapid/packet mixes
Wholemeal
Wholemeal rapid/granary
Gluten free
Sweet
French
Cakes/Quick Bread
Jam
Dough cycle
Express cycle
22 56
23 27
28
29 30
31 32
33 34
35 38
39 41
42
43 46
47 48
49 53
54 56
Troubleshooting Guide
Service & Customer Care
57 59
60
Introduction
Bread plays an important role in our diet, providing essential vitamins, minerals and
protein. Whole wheat breads made with wholemeal flour and multi-grain loaves are also a
good source of fibre. Your bread maker will help you transform a few ingredients into a
tasty golden loaf of bread, taking away all the hard work of mixing and kneading as well
as lots of washing up.
If like most people you want to get straight into make your first loaf of bread with your
new machine, then try the recipes in the quick start guide at the front of the book.
Get to know your machine, and do not be disappointed if your first attempts look a little
less than perfect, they are still sure to taste wonderful. After you have made a few loaves
following the recipes in this booklet you may wish to experiment for yourself to find out
how to achieve even better results.
Here you will find information on the basic ingredients which will help you understand the
importance of them for successful bread making. There are hints and tips to help ensure
the best results, plus how to adapt your own recipes for use in the bread machine.
OPERATING INSTRUCTIONS
For your safety and that of those around you, please take special care to
read the Important Safeguards listed here:
IMPORTANT SAFEGUARDS
1 Read all the instructions.
2 DO NOT touch hot surfaces. Accessible surfaces are liable to get hot during
use. Always use oven gloves to remove the hot bread pan.
3 To prevent spillages inside the oven chamber, always remove the bread pan
from the machine before adding the ingredients. Ingredients that splash onto
the heating element can burn and cause smoke.
4 Only use your Bread Maker for its intended domestic use.
5 DO NOT use this appliance if there is any visible sign of damage to the supply
cord or if it has been accidentally dropped.
6 DO NOT immerse this appliance, the supply cord or the plug in water or any other liquid.
7 ALWAYS unplug this appliance when not in use, before fitting or removing
parts or before cleaning.
8 DO NOT let the electrical supply cord hang over the edge of a work surface or
allow it to touch hot surfaces such as a gas or electric hob.
9 Close supervision is necessary when the appliance is being used by or near
children or infirm persons.
10 DO NOT place your hand inside the oven chamber after the bread pan has
been removed as it will be very hot.
11 DO NOT touch moving parts within the Bread Maker.
12 DO NOT exceed the maximum capacities stated as this could result in overloading the Bread Maker.
13 DO NOT place the Bread Maker in direct sun light, near hot appliances or in a
draught. All these things can affect the internal temperature of the oven, which
could spoil the results.
14 In the unfortunate event of a power cut occurring after the ingredients have
been partly processed, you will have to start again.
15 DO NOT use this appliance outdoors.
16 DO NOT operate the Bread Maker when it is empty as this could cause it serious damage.
17 DO NOT use the oven chamber for any type of storage.
18 DO NOT cover the steam vents in the lid and ensure there is adequate
ventilation around the bread maker during operation.
19 Clean the oven and pan thoroughly after use but only after they have cooled.
20 DO NOT let children play with this machine.
21 DO NOT leave the breadmaker unattended when the extended bake feature is used.
YOUR KENWOOD BREADMAKER
2
3
4
1. removable lid
2. lid handle
3. viewing window
4. control panel
5. on/off switch
6. cord wrap
7. heating element
8. bread pan handle
9. kneader
10. drive shaft
11. drive coupling
12. measuring cup
13. dual measuring
spoon 1tsp & 1tbsp
Oven Inside Top View
ON/OFF switch - back of breadmaker

Bread Pan
9
10
Cord Wrap Underneath
11
6
tsp
12
13
tbsp
HOW TO USE YOUR BREAD MAKER

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

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

It is extremely important to use the exact measure of ingredients for best results.
Do not mix metric and imperial measurements. Use one only.
ALWAYS measure liquid ingredients in the see-through measuring cup with graduated
markings provided. Liquid should just reach marking on cup at eye level,
not above or below.
ALWAYS use liquids at room temperature, 20C / 68F, unless making bread using the
rapid 1 hour cycle. Follow the instructions given in the recipe section.
ALWAYS use the measuring spoon provided to measure smaller quantities of dry and
liquid ingredients. For 1 tsp or 1 tbsp, fill to the top and level off the spoon. For 12
measures fill up to the line.
THE CONTROL PANEL
1. Display window
6. Start/stop pad
2. Loaf size indicator lights
7. Delay Timer
3. Menu pad
8. Crust Colour (Light, medium or dark)
4. Loaf size (1Kg, 750g) pad
pad
5. Crust colour Indicator lights
9. Program status bar
THE CONTROL PANEL

The control panel includes the following features and functions: -
Display Window
The program setting number and cycle times are displayed in the panel.
The Menu Pad
The MENU pad lets you choose from a number of different bread settings as well as a
dough, bake only and jam setting. With each press of the MENU pad, the number in the
display panel will advance to the next setting in the menu from to .
When you first plug in and switch the breadmaker on a single beep will sound and 000
will flash until a setting is selected. Press the MENU pad to select the setting you require.
The bread maker will default to the 1Kg size and medium crust colour.

basic white
rapid white/packet mixes
wholewheat
wholewheat rapid
gluten free
sweet
french
cake
jam
bake only
dough
express
The Basic White setting can be used for almost any bread recipe using white
bread flour as the main flour. Brown flour can also be used on this setting. Press the
MENU pad once to select setting
The White rapid setting can be used to reduce the white cycle by approximately 1
hour. Packet mixes can also be used on this setting. Press the MENU pad twice to
select setting .
The Wholewheat setting should be used for bread recipes using wholewheat or
wholemeal bread flour as the main flour. Press the MENU pad 3 times to select
setting .
The Wholewheat rapid setting should be used for granary flour and for a quicker
wholewheat loaf. Not suitable for 100% wholemeal loaves. Press the MENU pad 4
times to select setting .
The Gluten free setting should be used for gluten free flours and gluten free bread
mixes. Press the MENU pad 5 times to select setting .
The Sweet setting bakes bread at a lower temperature to minimise over-browning of
doughs that contain more sugar. Press the MENU pad 6 times to select setting .
The French setting provides a crisper crust and best suited to loaves low in fat and
sugar. Press the MENU pad 7 times to select setting .

The Cake/Quick bread setting is unique as it makes non-yeast batter breads such as
gingerbread. Quick breads do not require any rising times. The ingredients are simply
mixed and the bread is baked. Press the MENU pad 8 times to select setting .
The jam setting automatically cooks jam in the bread pan. Press the MENU pad 9
times to select setting .
The Bake only setting allows you to bake for 80minutes. It can also be used to
rewarm or crisp loaves already baked and cooled. Press the MENU pad 10 times to
select setting .
The Dough setting is used when you wish to make dough for hand shaping and
baking in your own oven. Press the MENU pad 11 times to select setting .
The Express cycle can be used to make a loaf of hot, fresh bread in just 1 hour.
For best results extra easy blend yeast and less salt must be used. Press the
MENU pad 12 times to select setting .
Loaf Size Pad
After the required setting has been selected from the MENU, press the SIZE pad to select
the desired loaf size 500g/750g or 1Kg. The relevant indicator light will light up against
the size selected. The loaf size automatically defaults to 1Kg. 500g loaves should be
made using the 750g setting. The loaf size option is not available on setting , , ,
to as not required for those settings.
Crust Colour Pad
After the required setting and loaf size have been selected, press the CRUST pad to
select the desired crust colour - Light, Medium or Dark.
The relevant indicator light will light up against the crust colour selected.
Light
Medium
Dark
The crust colour automatically defaults to medium. The Crust colour option is not
available on setting , , , to as not required for those settings.
Start/Stop Pad
Press the START pad to start the selected program setting or to begin the countdown for
the delay timer. To stop the program or cancel the delay timer, press and hold the
START/STOP pad for 2-3 seconds until you hear a beep. Unplug the breadmaker after
use.
Program Status Bar

The indicator lights above the relevant symbol will light up to show what stage of the
cycle the breadmaker has reached.
Pre-heat
Knead
Rise
Bake
Keep warm
Pre heat
The pre-heat feature only operates at the start of the Wholewheat & and jam
settings. During the pre-heat stage the ingredients is warmed for 15minutes on the Jam,
5minutes on the wholemeal rapid and 30minutes on the wholemeal settings before the
first kneading stage begins. There is no kneader action during this period.
Knead
The dough is either in the 1st or 2nd knead stage or being knocked back between the
rising cycles. During the last 10minutes of the 2nd knead cycle on settings &
an alert will sound to tell you to add any additional ingredients manually.
Rise
The dough is in either the 1st, 2nd or 3rd rising cycle.
During the last 5minutes of the 3rd rising cycle on setting , , , and the
time can be extended by up to 20minutes (see page 9).
Bake
The loaf is in the final baking cycle.
During the last 5minutes of the baking cycle on setting , and the time can be
extended by up to 20minutes (see page 9). For crisper loaves remove the bread
immediately after the baking cycle is complete.
Keep Warm
When using programs , , , & the breadmaker will automatically go into
the Keep Warm mode at the end of the baking cycle. It will stay on the keep warm mode
for up to 1 hour or until the machine is turned off, which ever is soonest.
Please note: the heating element will switch on and off and will glow intermittently
during the keep warm cycle.
Extending the Rising Cycle

The final rising cycle can be manually extended by up to 20minutes if desired. The
extended rise is available on setting , , , and .
The machine will beep 8 times when it reaches the last 5minutes during the final rising
cycle. To increase the rising time press the LOAF pad
once during the beeps and the
time will be extended by 10minutes. When the additional 10mins has elapsed the rising
cycle can be reset once more for another 10minutes by pressing the LOAF pad.
The rising time can only be increased twice to a maximum time of 20minutes.
Note: If the START/STOP pad is pressed the program will be cancelled.
Extended Bake
The extended bake feature allows you to lengthen the baking by 20minutes to bake the
loaf a bit longer to get it just how you want it. Extended bake is available on settings
to , and and can only be selected during the last 5minutes of the baking cycle on
these programs.
The machine will beep 8 times when it reaches the last 5minutes of the baking cycle. To
increase the baking time press the CRUST pad
once during the beeps and the time
will be extended by 10minutes. When the additional 10mins has elapsed the baking time
can be reset once more for another 10minutes by pressing the CRUST pad.
The baking time can only be increased twice to a maximum of 20 minutes.
Note: If the START/STOP button is pressed the program will be cancelled.
Bake only (80 minutes)
The bake only program can be selected on its own and can be used : a) In conjunction with the dough only cycle.
b) To rewarm or crisp loaves already baked and cooled.
The breadmaker must not be left unattended when using the Bake only program for
rewarming loaves. Manually stop the program when the desired crust colour has
been achieved. Switch off and unplug after use.
Delay Timer
The Delay timer allows you to delay the bread making process up to 15 hours. The
delayed start is not recommended for use with the dough, jam, gluten-free or express
settings.
IMPORTANT: When using this delayed start function you must not use perishable
ingredients things that go off easily at room temperature or above, such as milk, egg,
cheese and yoghurt etc.
To use the DELAY TIMER simply place the ingredients in the bread pan and lock the pan
into the bread maker. Then:
Press the MENU pad
to choose the required setting.
Select the crust colour and size required.

Then set the delay timer.
Press the timer pad and the cycle time for the selected setting will be shown. Keep
pressing the timer pad until the total time required is displayed. The timer pad when
pressed, moves in 10 minute increments. You do not need to work out the difference
between the setting time selected and the total hours required as the bread maker will
automatically include the setting cycle time when the timer pad is first pressed.
Example: Finished loaf required at 7am. If the breadmaker is set up with the required
recipe ingredients at 10pm the evening before, total time to be set on the delayed timer is
9 hours.
Press the MENU pad to choose your setting e.g.
and use the timer pad to scroll the time in 10
minute increments to display 9:00. If you go past
9:00, simply press the timer pad until you return to
9:00.
Press the start pad and the display colon (:) and the
pre-heat indicator light will flash. The timer will start
to count down.
If you make a mistake or wish to change the time
set, press the START/STOP pad until it bleeps and
000 is displayed. You can then reset the time.
10
=
=
=
11
Gluten Free
Wholewheat
Rapid
Wholewheat
White Rapid/
Packet Mixes
Crust
2:40
4:20
4:05
4:15
4:25
2:45
2:48
Dark
Light
Medium
Dark
750g
1Kg
-
1Kg
4:00
4:10
Total
Time
2:55
3:05
3:15
3:00
3:10
3:20
2:13
2:15
Light
Medium
750g
Light
Medium
Dark
1Kg
Light
Medium
Dark
750g
1Kg
-
750g
Basic White
Size
MENU
30
30
30
30
5
5
30
30
3
3
3
3
3
3
3
3
Preheat Knead
*
1
3
3
3
3
3
3
3
3
15
22
22
22
22
20
20
22
22
Knead
2**
22
22
22
22
22
22
20
20
62
60
60
60
60
-
60
60
Rise
1
37
37
37
37
37
37
-
20secs
20secs
20secs
20secs
-
20secs
20secs
Knead
3
15 secs
15secs
15secs
15secs
15secs
15secs
-
60
60
60
60
22
22
60
60
Rise
2
28
28
28
28
28
28
12
12
3secs
3secs
Knead
4
3 secs
3secs
3secs
3secs
3secs
3secs
2secs
2secs
40
40
Rise
3***
25
25
25
25
25
25
35
35
80
85
70
80
90
75
78
65
75
Bake
***
60
70
80
65
75
85
63
65
60
60
60
60
60
60
60
60
Keep
Warm
60
60
60
60
60
60
60
60
So you know exactly what is going on inside the Bread Maker during the process time, the following chart breaks down the
time in minutes and seconds that each cycle requires. These times are approximate and should be used as a guide only. The
total process time is also given in hours and minutes, depending on the selection made.
Breakdown of Bread/Dough Cycles
12
750g
1Kg
-
Medium
Dark
Light
Medium
Dark
-
Light
Crust
0:59
1:20
3:20
3:30
3:25
3:35
3:45
3:45
3:50
1:30
1:20
1:20
Total
Time
3:10
15
-
3
3
3
3
3
3
3
3
-
Preheat Knead
*
1
3
15
22
22
22
22
22
22
22
17
-
Knead
2**
22
62
43
43
43
43
43
42
42
-
Rise
1
43
15secs
15secs
15secs
15secs
15secs
15secs
15secs
-
Knead
3
15secs
27
27
27
27
27
28
28
-
Rise
2
27
3secs
3secs
3secs
3secs
3secs
3secs
3secs
-
Knead
4
3secs
20
40
40
40
40
40
50
50
-
Rise
3***
40
30
65
75
70
80
90
80
85
70
65
80
Bake
***
55
60
60
60
60
60
60
60
60
60
Keep
Warm
60
* During the pre-heat stage the ingredients are warmed before the first kneading stage begins. There is no kneader action during this period.
** An alert will sound 8minutes before the end of the kneading cycle on settings - and to add ingredients if the recipe recommends
doing so.
*** An alert will sound 5minutes before the end of the rising cycle on settings , , , and and during the baking cycle on
settings - , & to allow the time to be extended.
Note: When using programs - , , , , the Bread Maker will automatically go into the Keep warm mode at the end of the baking
cycle. It will stay on the keep warm mode for up to one hour or until the machine is turned off, which ever is soonest.
Note: total time does not include Keep Warm
Express
Dough
Bake Only
French
Cake
Jam
1Kg
750g
Sweet
Size
MENU
Power Interruption Protection

Your breadmaker has a 5 8secs power interruption protection in case the unit is
accidentally unplugged during operation. The unit will continue the program if plugged
back in straight away.
CARE & CLEANING

IMPORTANT: unplug the Bread Maker and allow to cool before cleaning.
DO NOT immerse either the Bread Maker body or the outside base of the
bread pan in water.
DO NOT use a dishwasher to clean the lid or bread pan. Dishwashing can damage
the non-stick properties of the bread pan allowing bread to stick during baking.
DO NOT use abrasive scouring pads or metal implements.
Clean the bread pan and the kneader immediately after each use by partially filling
the pan with warm soapy water. Leave to soak for 5 to 10 minutes. To remove the
kneader, turn clockwise and lift off. Finish cleaning with a soft cloth, rinse and dry.
If the kneader cannot be removed after 10 minutes, hold the shaft from underneath the
pan and twist back and forth until the kneader is released.
Use a soft damp cloth to clean the outside and inside surfaces of the Bread Maker if
necessary.
The lid can be lifted off for cleaning
Removal of Kneader
13
Ingredients
The major ingredient in bread making is flour, so selecting the right one is the key to a
successful loaf.
Wheat Flours
Wheat flours make the best loaves. Wheat consists of an outer husk, often referred to as
bran, and an inner kernel, which contains the wheat germ and endosperm. It is the
protein within the endosperm which, when mixed with water, forms gluten. Gluten
stretches like elastic and the gases given off by the yeast during fermentation are
trapped, making the dough rise.
White Flours
These flours have the outer bran and wheat germ removed, leaving the endosperm which
is milled into a white flour. It is essential to use strong white flour or white bread flour,
because this has a higher protein level, necessary for gluten development. Do not use
plain white flour or self-raising flour for making yeast risen breads in your bread maker, as
inferior loaves will be produced. There are several brands of white bread flour available,
use a good quality one, preferably unbleached, for the best results. A small amount of
fine French plain flour is often added to French bread recipes to achieve the texture
associated with this style of bread. See the recipe on page 42.
Wholemeal Flours
Wholemeal flours include the bran and wheat germ, which gives the flour a nutty flavour
and produces a coarser textured bread. Again strong wholemeal or wholemeal bread
flour must be used. Loaves made with 100% wholemeal flour will be more dense than
white loaves. The bran present in the flour inhibits the release of gluten, so wholemeal
doughs rise more slowly. Use the special wholewheat programs to allow time for the
bread to rise. For a lighter loaf, replace part of the wholemeal flour with white bread flour.
You can make a quick wholemeal loaf using the rapid whole wheat setting .
Strong Brown Flour
This can be used in combination with white flour, or on its own. It contains about 80-90%
of the wheat kernel and so it produces a lighter loaf, which is still full of flavour. Try using
this flour on the basic white cycle, replacing 50% of the strong white flour with strong
brown flour. You may need to add a little extra liquid.
14
Ingredients
Granary Bread Flour
A combination of white, wholemeal and rye flours mixed with malted whole wheat grains,
which adds both texture and flavour. Use on its own or in combination with strong white
flour.
Non-wheat Flours
Other flours such as rye can be used with white and wholemeal bread flours to make
traditional breads like pumpernickel or rye bread. Adding even a small amount adds a
distinctive tang. Do not use on its own, as it will produce a sticky dough, which will
produce a dense heavy loaf. Other grains such as millet, barley, buckwheat, cornmeal
and oatmeal are low in protein and therefore do not develop sufficient gluten to produce
a traditional loaf.
These flours can be used successfully in small quantities. Try replacing 10-20% of white
bread flour with any of these alternatives.
Salt
A small quantity of salt is essential in bread making for dough development and flavour.
Use fine table salt or sea salt, not coarsely ground salt which is best kept for sprinkling
on top of hand-shaped rolls, to give a crunchy texture. Low-salt substitutes are best
avoided as most do not contain sodium.
Salt strengthens the gluten structure and makes the dough more elastic.
Salt inhibits yeast growth to prevent over-rising and stops the dough collapsing.
Too much salt will prevent the dough rising sufficiently.
Sweeteners
Use white or brown sugars, honey, malt extract, golden syrup, maple syrup, molasses or
treacle.
Sugar and liquid sweeteners contribute to the colour of bread, helping to add a
golden finish to the crust.

Sugar attracts moisture, so improving the keeping qualities.
Sugar provides food for the yeast, although not essential, as modern types of dried
yeast are able to feed on the natural sugars and starches found in the flour, it will
make the dough more active.
Sweet breads have a moderate level of sugar with the fruit, glaze or icing adding extra
sweetness. Use the sweet bread cycle for these breads.

If substituting a liquid sweetener for sugar then the total liquid content of the recipe
will need to be reduced slightly.
15
Ingredients
Fats and Oils
A small amount of fat or oil is often added to bread to give a softer crumb. It also helps
to extend the freshness of the loaf. Use butter, margarine or even lard in small quantities
up to 25 g (1 oz) or 22ml (112 tbsp.) vegetable oil. Where a recipe uses larger amounts so
the flavour is more noticeable, butter will provide the best result.
Olive oil or sunflower oil can be used instead of butter, adjust the liquid content for
amounts over 15ml (3 tsp) accordingly. Sunflower oil is a good alternative if you are
concerned about the cholesterol level.
Do not use low fat spreads as they contain up to 40% water so do not have the same
properties as butter.
Liquid
Some form of liquid is essential; usually water or milk is used. Water produces a crisper
crust than milk. Water is often combined with skimmed milk powder. This is essential if
using the time delay as fresh milk will deteriorate. For most programs water straight from
the tap is fine, however on the rapid one-hour cycle it needs to be lukewarm.
On very cold days measure the water and leave to stand at room temperature for 30
minutes before use. If using milk straight from the fridge do likewise.
Buttermilk, yoghurt, soured cream and soft cheeses such as ricotta, cottage and
fromage frais can all be used as part of the liquid content to produce a more moist,
tender crumb. Buttermilk adds a pleasant, slightly sour note, not unlike that found in
country style breads and sour doughs.
Eggs may be added to enrich the dough, improve the colour of the bread and help to
add structure and stability to the gluten during rising. If using eggs reduce the liquid
content accordingly. Place the egg in a measuring cup and top up with liquid to the
correct level for the recipe.
16
Ingredients
Yeast
Yeast is available both fresh and dried. All the recipes in this book have been tested
using easy blend, fast action dried yeast which does not require dissolving in water first.
It is placed in a well in the flour where it is kept dry and separate from the liquid until
mixing commences.
For best results use dried yeast. The use of fresh yeast is not recommended as tends
to give more variable results than dried yeast. Do not use fresh yeast with the delay
timer.
If you wish to use fresh yeast note the following:
6g fresh yeast = 1tsp dried yeast
Mix the fresh yeast with 1tsp sugar and 2tbsp of the water (warm). Leave for 5
minutes until frothy.
Then add to the rest of the ingredients in the pan.
To get the best results the yeast quantity may need to be adjusted.
Use the amounts stated in the recipes; too much could cause the bread to over-rise
and spill over the top of the bread pan.

Once a sachet of yeast is opened, it should be used within 48 hours, unless stated
otherwise by the manufacturer. Re-seal after use. Resealed opened sachets can be
stored in the freezer until required.
Use dried yeast before its use by date, as the potency gradually deteriorates with
time.
You may find dried yeast, which has been manufactured especially for use in bread
machines. This will also produce good results, though you may need to adjust the
quantities recommended.
17
Adapting your own Recipes

After you have baked some of the recipes, which follow in this booklet, you may wish to
adapt a few of your own favourites, which previously have been mixed and kneaded by
hand. Start by selecting one of the recipes in this booklet, which is similar to your recipe,
and use it as a guide.
Read through the following guidelines to help you, and be prepared to make adjustments
as you go along.
Make sure you use the correct quantities for the bread maker. Do not exceed the
recommended maximum. If necessary, reduce the recipe to match the flour and liquid
quantities in the breadmaker recipes.
Always add the liquid to the bread pan first. Separate the yeast from the liquid by
adding after the flour.

Replace fresh yeast with easy blend dried yeast. Note: 6g fresh yeast = 1tsp (5ml)
dried yeast.
Use skimmed milk powder and water instead of fresh milk, if using the timer delay
setting.
If your conventional recipe uses egg, add the egg as part of the total liquid
measurement.
Keep the yeast separate from the other ingredients in the pan until mixing
commences.
Check the consistency of the dough during the first few minutes of mixing. Bread
machines require a slightly softer dough, so you may need to add extra liquid. The
dough should be wet enough to gradually relax back.
18
Removing, Slicing and Storing Bread

For best results, once your loaf is baked, remove it from the machine and turn out of
the bread pan immediately, although your bread maker will keep it warm for up to 1
hour if you are not around.
Remove the bread pan from the machine using oven gloves, even if it is during the
keep warm cycle. Turn the pan upside-down and shake several times to release the
cooked bread. If the bread is difficult to remove, try gently knocking the corner of the
bread pan on a wooden board, or rotate the base of the shaft underneath the bread
pan.
The kneader should remain inside the bread pan when the bread is released, however
occasionally it may remain inside the loaf of bread. If so, remove it before slicing the
bread, using a heat resistant plastic utensil to prise it out. Do not use a metal
implement as this may scratch the non-stick coating on the kneader.
Leave the bread to cool for at least 30 minutes on a wire rack, to allow the steam to
escape. The bread will be difficult to slice if cut hot.

Storing
Home-made bread does not contain any preservatives so should be eaten within 2-3
days of baking. If not eating immediately, wrap in foil or place in a plastic bag and seal.
Crispy French-style bread will soften on storage, so is best left uncovered until sliced.
If you wish to keep your bread for a few days, store in the freezer. Slice the bread
before freezing, for easy removal of the amount required.
19
General Hints and Tips

The results of your bread making are dependent on a number of different factors, such as
the quality of ingredients, careful measuring, temperature and humidity. To help ensure
successful results, there are a few hints and tips worth noting.
The bread machine is not a sealed unit and will be affected by temperature. If it is a very
hot day or the machine is used in a hot kitchen, then the bread is likely to rise more, than
if it is cold. The optimum room temperature is between 20C /68F and 24C/75F.
On very cold days let the water from the tap stand at room temperature for 30
minutes before use. Likewise with ingredients from the fridge.

Use all ingredients at room temperature unless stated otherwise in the recipe eg. for
the rapid 1 hour cycle you will need to warm the liquid.
Add ingredients to the bread pan in the order suggested in the recipe. Keep the yeast
dry and separate from any other liquids added to the pan, until mixing commences.
Accurate measuring is probably the most crucial factor for a successful loaf. Most
problems are due to inaccurate measuring or omitting an ingredient. Follow either

metric or imperial measurements; they are not interchangeable. Use the measuring
cup and spoon provided.
Always use fresh ingredients, within their use by date. Perishable ingredients such as
milk, cheese, vegetables and fresh fruits may deteriorate, especially in warm
conditions. These should only be used in breads, which are made immediately.
Do not add too much fat as it forms a barrier between the yeast and flour, slowing
down the action of the yeast, which could result in a heavy compact loaf.
Cut butter and other fats into small pieces before adding to the bread pan.
Replace part of the water with fruit juices such as orange, apple or pineapple when
making fruit flavoured breads.

Vegetable cooking juices can be added as part of the liquid. Water from cooking
potatoes contains starch, which is an additional source of food for the yeast, and
helps to produce a well-risen, softer, longer lasting loaf.
Vegetables such as grated carrot, courgette or cooked mashed potato can be added
for flavour. You will need to reduce the liquid content of the recipe as these foods
contain water. Start with less water and check the dough as it begins to mix and
adjust if it is necessary.
20
General Hints and Tips

Do not exceed the quantities given in recipes as you may damage your bread
machine.
If the bread does not rise well try replacing the tap water with bottled water or boiled
and cooled water. If your tap water is heavily chlorinated and fluorinated it may affect
the bread rising. Hard water can also have this effect.
It is worth checking the dough after about 5 minutes of continuous kneading. Keep a
flexible rubber spatula next to the machine, so you can scrape down the sides of the
pan if some of the ingredients stick to the corners. Do not place near the kneader, or
impede its movement. Also check the dough to see if it is the correct consistency. If
the dough is crumbly or the machine seems to be labouring, add a little extra water. If
the dough is sticking to the sides of the pan and doesnt form a ball, add a little extra
flour.
Do not open the lid during the proving or baking cycle as this may cause the bread to
collapse.
21
Recipes
22
Basic White (Program 1)

Medium
500g
750g
1Kg
Crust Colour
3hrs 05mins
3hrs 05mins
3hrs 10mins
Remove the bread pan from the bread machine and fit the kneader.
Pour the water into the bread pan.
Add the rest of the ingredients in the order listed in the recipe except for the yeast.
Make a well in the centre of the flour, but not as far as the liquid, and add the yeast.
Position the bread pan at an angle towards the back of the machine, then lock the
pan by turning towards the front. Lower the handle.
Press the MENU pad once to select program BASIC white.
Select the loaf size and crust colour required. Then press start.
At the end of the baking cycle, switch off and unplug the bread machine. Remove the
bread pan by holding the handle and turning the pan towards the back of the
machine. Always use oven gloves. Then turn out onto a wire rack to cool.
Basic White Bread

Loaf Size
Ingredients
Water
Unbleached white
bread flour
Skimmed milk powder
Salt
Sugar
Butter
1Kg
750g
500g
400ml (14 fl oz)

600g (1lb 5oz)
315ml (1012 floz)

450g (1lb)
245ml (812 fl oz)

350g (12 oz)
2tbsp
112tsp
4tsp
25g (1oz)
112tsp
5tsp
112tsp
1tbsp
25g (1oz)
112tsp
1tbsp
1tsp
2 tsp
15g (12oz)
112tsp
tsp = 5ml teaspoon

tbsp = 15ml tablespoon
23

Egg Enriched White Bread
Loaf Size
Ingredients
Egg
Water
Unbleached white
bread flour
Salt
Sugar
Butter
1
1Kg
750g
500g
2
See Point 1
600g (1lb 5oz)
1 plus 1 egg yolk

See Point 1
450g (1lb)
1
See Point 1
350g (12 oz)
112tsp
1tbsp
25g (1oz)
112tsp
112tsp
1tbsp
25g (1oz)
112tsp
1tsp
2tsp
15g (12oz)
1tsp
Put the egg/eggs into the measuring cup or jug and add sufficient water to give:-
Loaf Size
1Kg
750g
500g
Liquid up to
400ml (14 fl oz)
300ml (10 fl oz)
245ml (812fl oz)
Add the ingredients to the pan in the order listed in the above recipe.
Sun Dried Tomato Bread

Loaf Size
Ingredients
Water
Olive Oil or oil from bottled
sun dried tomatoes
Wholemeal bread flour
Finely grated parmesan
cheese
Salt
Sugar
Well drained sun-dried
tomatoes
1
2
1Kg
750g
500g
375ml (13 fl oz)

112tbsp
300ml (10fl oz)

1tbsp
230ml (8 floz)
2tsp
525g (1lb 3 oz)

75g (3 oz)
40g (112 oz)
400g (14 oz)

50g (2 oz)
25g (1 oz)
300g (10 oz)

50g (2 oz)
15g (12 oz)
112tsp
3tsp
112tsp
40g (112 oz)
112tsp
2tsp
112tsp
25g (1 oz)
1tsp
112tsp
1tsp
25g (1 oz)
Add the water and oil into the bread pan.

Add the sun-dried tomatoes when the machine makes an audible sound after approx.
17minutes during the kneading cycle.
24

Chilli & Cheddar Cheese Bread
Loaf Size
Ingredients
Sunflower oil
Red chillies, de-seeded
& chopped
Water
Semi-skimmed milk
Unbleached white
bread flour
Mature Cheddar
cheese, grated
Salt
Sugar
1
2
1Kg
750g
500g
112tbsp
34
1tbsp
23
2tsp
12
270ml (9 fl oz)
130ml (412 fl oz)
540g (1lb 212 oz)
215ml (712 fl oz)

100ml (312 fl oz)
450g (1lb)
165ml (512 fl oz)

60ml (2 fl oz)
300g (10oz)
60g (212 oz)

80g (3 oz)
50g (2oz)
65g (212 oz )
50g (2oz)
50g (2oz)
112tsp
2 tsp
112tsp
112tsp
1tsp
112tsp
112tsp
1tsp
1tsp
Place the oil and chillies in a small frying pan and saut over a medium heat for 3 4
minutes, until softened. Set aside to cool. Add to the pan with the liquids.
Add the ingredients to the pan in the order listed in the above recipe.
Variation
Reduce the quantities of chillies for a milder flavour with chopped spring onions if
preferred. Use hot chillies such as Scotch Bonnet for a fiery taste.
25

MultiSeeded Bread
Loaf Size
Ingredients
1Kg
Water
400ml (14 fl oz)
Olive oil
3tbsp
Unbleached white
600g (1lb 5oz)
bread flour
Skimmed milk powder
4 tsp
Salt
112tsp
Sugar
2tsp
Pumpkin seeds
3tsp
Sunflower seeds
3tsp
Poppy seeds
3tsp
Lightly toasted sesame seeds
3tsp
112tsp
1
750g
500g
300ml (10 fl oz)

2tbsp
450g (1lb)
245ml (812 floz)

1tbsp
350g (12oz)
1 tbsp
112tsp
2tsp
3tsp
3tsp
2tsp
2tsp
112tsp
2tsp
1tsp
112tsp
2tsp
2tsp
2tsp
2tsp
1tsp
Add the ingredients to the pan in the order listed in the recipe above.
Light Rye & Mixed Herb Bread

Loaf Size
Ingredients
Buttermilk
Water
Lemon juice
Clear honey
Rye flour
Salt
Butter
Chopped fresh dill or thyme
Chopped fresh parsley
Snipped fresh chives
1
1Kg
750g
145ml (5 fl oz)
250ml (9 fl oz)
1 tbsp
4tsp
150g ( 5oz)
450g (1lb )
112 tsp
25g (1 oz)
112 tsp
1 tbsp
4 tsp
4 tsp
115ml (4 fl oz)
200ml (7 fl oz)
2tsp
3 tsp
115g (4 oz)
375g (13 oz)
112 tsp
25g (1 oz)
1tsp
2 tsp
3 tsp
3 tsp
Add the fresh herbs when the machine makes an audible sound after approx.
26
Basic White
(Program 1)
Fruit & Nut Bran Loaf
Loaf Size
Ingredients
Water
Clear honey
Wheat Bran
Skimmed milk powder
Salt
Butter
Dried berries and cherries chopped
Skinned hazelnuts, roasted and chopped
1
1Kg
750g
400ml (14 fl oz)

3 tbsp
600g (1lb 5oz)
25g (1 oz)
1tbsp
112tsp
25g (1oz)
112tsp
60g (212 oz)
50g (2 oz)
280ml (912 floz)

2 tbsp
450g (1lb)
15g (12 oz)
1tbsp
112tsp
25g (1oz)
112tsp
50g (2 oz)
40g (112 oz)
Add the berries, cherries and hazelnuts when the machine makes an audible sound
after approx. 17minutes during the kneading cycle.
Chocolate Bread
Loaf Size
Ingredients
1Kg
Egg
1
Water
See Point 1
Semi- skimmed milk
140ml (5 floz)
Unbleached white bread flour 600g (1lb 5oz)
Cocoa powder
4tsp
Salt
112tsp
Caster sugar
50g (2 oz)
Butter
25g (1oz)
112tsp
Plain Continental style
100g (4 oz)
(70% cocoa) chocolate,
coarsely chopped or use
plain chocolate chips.
1
750g
500g
1
See Point 1
100ml (312 floz)
450g (1lb)
1tbsp
112tsp
40g (112 oz)
25g (1oz)
112tsp
75g (3 oz)
1
See Point 1
80ml (3 floz)
350g (12 oz)
2tsp
1tsp
25g (1oz)
15g (12 oz)
1tsp
50g (2 oz)
Put the egg/eggs into the measuring cup or jug and add sufficient water to give: -
Loaf Size
1Kg
750g
500g
Liquid up to
300ml (10 fl oz)
225ml (8 fl oz)
185ml (612fl oz)
Add the chocolate when the machine makes an audible sound after approx.
27
Brown Bread (Use Program 1)

Medium
500g
750g
1Kg
1
2
3
4
5
6
7
8
Crust Colour
3hrs 05mins
3hrs 05mins
3hrs 10mins
Press the MENU pad once to select program BASIC white.
Brown Bread
Loaf Size
Ingredients
Water
Brown bread flour
Skimmed milk powder
Salt
Sugar
Butter
1Kg
750g
500g
410ml (1412 fl oz)

600g (1lb 5oz)
2tbsp
112tsp
5tsp
25g (1oz)
112tsp
325ml (11 floz)

450g (1lb)
4tsp
112tsp
1tbsp
25g (1oz)
112tsp
245ml (812 floz)

350g (12 oz)
1tbsp
1tsp
2tsp
15g (12 oz)
112tsp
tsp = 5ml teaspoon

28
White Rapid/Packet Mixes (Program 2)

750g
1Kg
1
2
3
4
5
6
7
8
2hrs 13mins
2hrs 15mins
Press the MENU pad twice to select program WHITE RAPID.
Select the loaf size required. Then press start.
Rapid White Bread

Loaf Size
Ingredients
Water
Skimmed milk powder
Salt
Sugar
Butter
1Kg
750g
500g
400ml (14 fl oz)

600g (1lb 5oz)
2tbsp
1tsp
4tsp
25g (1oz)
2tsp
315ml (1012 floz)

450g (1lb)
5tsp
1tsp
1tbsp
25g (1oz)
2tsp
245ml (812 fl oz)

350g (12 oz)
1tbsp
1tsp
2 tsp
15g (12oz)
112tsp
tsp = 5ml teaspoon

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

750g
4 hrs 10mins
1Kg
4hrs 15mins
Note: The wholewheat programs begin with a 30minute pre-heat period. During this
time the kneader will not operate.
1
2
3
4
5
6
7
8
Press the MENU pad 3 times to select program WHOLEWHEAT.
100% Wholemeal Bread

Loaf Size
Ingredients
Water
Skimmed milk powder
Salt
Sugar
Butter
tsp = 5ml teaspoon
31
1Kg
750g
420ml (15 fl oz)

600g (1lb 5oz)
2tbsp
2tsp
2tbsp
25g (1oz)
1tsp
360ml (1212 floz)

500g (1lb 2oz)
2tbsp
112tsp
5tsp
25g (1oz)
1tsp
Wholewheat Cycle
(Program 3)
Wholemeal Bread
Loaf Size
Ingredients
Egg
Water
Lemon juice
Honey
Salt
1
1Kg
750g
2
See Point 1
1tbsp
2tbsp
540g (1lb 312 oz)
60g (212 oz)
2tsp
112tsp
1 plus 1 egg yolk

See Point 1
1tbsp
2tbsp
450g (1lb)
50g (2 oz)
2tsp
1tsp
Put the egg/eggs into the measuring cup and add sufficient water to give:-
Loaf Size
1Kg
750g
Liquid up to
380ml
310ml
Pour into the bread pan with the honey and lemon juice.
32
Wholewheat Rapid Cycle

750g
1Kg
(Program 4)
2hrs 45 mins
2hrs 48mins
Note: The wholewheat programs begin with a 5 minute pre-heat period. During this
time the kneader will not operate.
1
2
3
4
5
6
7
8
Press the MENU pad 4 times to select program WHOLEWHEAT RAPID.
Select the loaf size required. Then press start.
machine. Remove the bread pan using oven gloves, then turn out onto a wire rack to
cool.
Light Wholemeal
Loaf Size
Ingredients
Water
Lemon juice
Skimmed milk powder
Salt
Sugar
Butter
1Kg
750g
500g
380ml (13 floz)

1tbsp
500g (1lb 2oz)
100g (4oz)
2tbsp
112tsp
1 tbsp
25g (1 oz)
2 tsp
310ml (1012 floz)

1tbsp
425g (15 oz)
75g (3 oz)
4tsp
112tsp
2tsp
25g (1 oz)
112tsp
250ml (9floz)
2tsp
350g (12 oz)
50g (2oz)
1tbsp
1tsp
2tsp
15g (12 oz)
112tsp
33
Wholewheat Rapid Cycle
(Program 4)
Granary Bread
Loaf Size
Ingredients
Water
Lemon juice
Granary bread flour
Skimmed milk powder
Salt
Light brown soft sugar
Butter
1Kg
750g
500g
380ml (13 floz)

4tsp
540g (1lb 3oz)
60g (2oz)
2tbsp
2tsp
2tsp
25g (1 oz)
2tsp
310ml (1012 floz)

1tbsp
450g (1lb)
50g (2 oz)
4tsp
2tsp
1tsp
25g (1 oz)
112tsp
250ml (9floz)
2tsp
350g (12oz)
50g (2oz)
1tbsp
112tsp
1tsp
15g (12 oz)
112tsp
34
Gluten Free
(Program 5)
The following recipes using gluten free bread mixes and gluten free flours have been tried
and tested in the BM300 Breadmaker. Making gluten-free bread is different from baking
normal bread using wheat flour and the guidelines below should be noted and followed: It is important to avoid cross-contamination with flours that contain gluten especially
if the gluten free bread is needed for health reasons. It may be worth purchasing a
second pan if you are making normal breads in the machine as well. Otherwise take
care that the pan, utensils and any other equipment used are cleaned thoroughly
between uses.
For best results weigh all the ingredients including the water.
The gluten free mixes will form a thick batter/cake mix instead of a ball of dough that
is produced during traditional baking. It is important to scrape down during the

kneading stage to ensure that all the ingredients are completely incorporated.
Most gluten free mixes come with yeast that is gluten free. If using other brands of
yeast it is important to check with the manufacturer to ensure that it is gluten-free.

Gluten free mixes such as Glutafin , Trufree and Juvela are available on prescription
from Chemists and are also stocked by some health food stores.
In most mixes , Xanthan gum or Guar gum are included in the ingredients list. These
are both creamy powders that give strength to the structure and help the bread to rise
and set when baking. Guar gum is high in fibre and may have a laxative effect for
people with a sensitive digestive system.
Remove the bread pan from the machine immediately after the baking cycle is
completed. Do not use the keep warm function. Leave the bread in the pan for
approx. 5 minutes before removing and placing it on a cooling rack.
It is normal for gluten free bread to be heavy and slightly dense in texture and have a
paler crust colour compared to normal bread. The results may vary depending on the
packet mixes or gluten free flours used.
The bread should be stored in a cool dry place and used within 2 days or sliced and
stored in the freezer.

Do not use the delay timer when making gluten free bread as some of the ingredients
are perishable and may spoil.
35
Gluten Free
(Program 5)
Gluten-Free Bread Mix Recipes

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

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

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

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

Advice line 0151 228 1992
36
Gluten Free
(Program 5)
Gluten Free Bread Recipes

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

Ingredients
Quantity
Water
Eggs
Sunflower Oil (or other vegetable oil)
Cider Vinegar
White Rice Flour
Tapioca Flour
Potato Flour
Xanthan Gum
Salt
Sugar
Yeast
410ml
160g
45ml
5ml
330g
85g
85g
2tsp
1tsp
25g
112tsp
37
Basic Gluten Free Bread 2

Ingredients
Quantity
Water
Eggs
Sunflower Oil (or other vegetable oil)
Cider Vinegar
White Rice Flour
Brown Rice Flour
Chick Pea Flour
Cornflour or Potato Flour
Xanthan Gum
Salt
Sugar
Yeast
410ml
160g
45ml
5ml
260g
65g
65g
110g
2tsp
1tsp
25g
112tsp
Note: Both recipes will produce a loaf with a flat top and a slightly aerated crumb texture.
Variations for both recipes
Fruit Bread
Allow mix to knead for 10 minutes then
add
Sultanas
40g
Raisins
40g
Currant
40g
Multi Grain Bread

Add with other ingredients
Pumpkin seeds
3tsp
Sunflower seeds
3tsp
Poppy seeds
2tsp
Sesame seeds
2tsp
38
Speciality Sweet
(Program 6)
Medium Crust Colour

750g
3hrs 20mins
1Kg
3hrs 35mins
1
2
3
4
5
6
7
8
Press the MENU pad 6 times to select program SWEET.
Cranberry, Almond & Pecan Bread

Loaf Size
Ingredients
1Kg
Water
235ml (812 fl oz)
Natural plain yoghurt
180ml (612 fl oz)
Unbleached white bread flour 540g (1lb 212 oz)
Ground almonds
60g (212 oz)
Salt
1tsp
Caster sugar
50g (2 oz)
112tsp
Pecan nuts, coarsely chopped
50g (2 oz)
Dried cranberries, chopped
25g (1 oz)
1
750g
500g
170ml (6 fl oz)
140ml (5 fl oz)
425g (15 oz)
50g (2 oz)
1tsp
40g (112 oz)
112tsp
40g (112 oz)
25g (1 oz)
140ml (412 fl oz)

115ml (4 fl oz)
350g (12 oz)
40g (112 oz)
1
2tsp
25g (1oz)
1tsp
25g (1 oz)
15g (12 oz)
Add the pecan nuts and cranberries into the pan when the machine makes an audible
sound after approx. 17minutes during the kneading cycle.
Note: For best results use the LIGHT crust setting for the 500g loaf.
tsp = 5ml teaspoon
39
Speciality Sweet
(Program 6)
Spiced Apple & Oatmeal Bread

Loaf Size
Ingredients
Water
Egg
Green eating apple, grated
Porridge oats
Coarse oatmeal
Ground mixed spice
Caster sugar
Salt
Butter
Sultanas or raisins chopped
1
750g
500g
150ml (5 fl oz)
1
75g (3 oz)
450g (1lb)
25g (1 oz)
50g (2 oz)
112tsp
40g (112 oz)
1 tsp
40g (112 oz)
112tsp
40g (112 oz)
100ml (312 fl oz)

1
50g (2 oz)
350g (12oz)
25g (1 oz)
40g (112 oz)
1tsp
25g (1oz)
1tsp
25g (1 oz)
1tsp
25g (1oz)
Add the sultanas or raisins into the pan when the machine makes an audible sound
after approx. 17minutes during the kneading cycle.
Malted Sultana & Apricot Bread

Loaf Size
Ingredients
1Kg
Water
315ml (1012 fl oz)
Malt extract
3tbsp
Unbleached white bread flour 550g (1lb 3 oz)
Skimmed milk powder
5tsp
Mixed spice
1 tsp
Caster sugar
25g (1 oz)
Salt
1 tsp
Butter, cut into pieces
40g (112 oz)
2tsp
Sultanas
60g (212 oz)
No-need-to-soak dried
60g (212 oz)
apricots, chopped
For The Glaze
Caster sugar
3 tsp
Milk
3tsp
1
2
750g
500g
255ml (9 fl oz)
2tbsp
450g (1lb)
4tsp
1
2tsp
25g (1 oz)
1 tsp
40g (112 oz)
112tsp
50g (2 oz)
50g (2 oz)
200ml (7 floz)
5tsp
350g (12oz)
1tbsp
1
2tsp
25g (1 oz)
1
2tsp
25g (1oz)
1tsp
40g (112 oz)
40g (112 oz)
3 tsp
3tsp
2 tsp
2 tsp
Place the sultanas and apricots into the pan when the machine makes an audible
sound after approx. 17minutes during the kneading cycle.
Make the glaze by dissolving the caster sugar in the milk, and brush over the top
crust whilst still warm.
40
Speciality Sweet
(Program 6)
Citrus & Walnut Bread

Loaf Size
Ingredients
1Kg
Lemon yoghurt
200ml (7 fl oz)
Orange juice
150ml (5 fl oz)
Unbleached white bread flour 550g (1lb 3oz)
Caster sugar
40g (112 oz)
Salt
112tsp
Butter
40g (112 oz)
2tsp
Walnuts, chopped
50g (2 oz)
Grated lemon rind
2tsp
Grated orange rind
2tsp
1
750g
500g
170ml (6floz)
115ml (4floz)
450g (1lb)
25g (1 oz)
1tsp
40g (112 oz)
112tsp
40g (112 oz)
2tsp
2tsp
135ml (412 fl oz)

100ml (312 fl oz)
350g (12 oz)
15g (12 oz)
1tsp
25g (1oz)
1tsp
25g (1 oz)
1tsp
1tsp
Place the walnuts, orange and lemon rind into the pan when the machine makes an
audible sound after approx. 17minutes during the kneading cycle.
41
Speciality French
750g
1Kg
(Program 7)
3hrs 45mins
3hrs 50mins
Method
1 Remove the bread pan from the bread machine and fit the kneader.
2 Pour the water into the bread pan.
3 Add the rest of the ingredients in the order listed in the recipe except for the yeast.
4 Make a well in the centre of the flour, but not as far as the liquid, and add the yeast.
5 Position the bread pan at an angle towards the back of the machine, then lock the
6 Press the MENU pad 7 times to select program FRENCH.
7 Select the loaf size required. Then press start.
8 At the end of the baking cycle, switch off and unplug the bread machine. Remove the
French Bread
Loaf Size
Ingredients
Water
Fine French plain flour
Salt
Sugar
1Kg
750g
400ml (14 fl oz)

540g (1lb 3oz)
60g (212 oz)
112tsp
2tsp
112tsp
310ml (1012 fl oz)

400g (14 oz)
50g (2 oz)
112tsp
2tsp
112tsp
Note: Super fine plain flour can be used instead of French flour.
42
Cakes/Quick Bread
(Program 8)
This setting is unique as it will mix and bake non-yeast type cakes and breads.
This program does not include a rising period, so should not be used for yeast
based sweet breads and cakes. Use the sweet cycle for yeasted sweet breads
and cakes (see pages 39 - 41).
Always use this setting for non-yeast breads and cakes. Other programs will
produce poor results.

Use butter or margarine at room temperature, cut into small pieces, or melt
before adding to the bread machine, to ensure even blending during mixing.
Use plain flour and raising agents such as baking powder, bicarbonate of soda
and cream of tartar.

After 5 minutes mixing, scrape down the sides of the pan with a plastic
spatula, to remove any residual flour on the sides of the pan. Do not touch the
kneader or impede its movement. Do not turn the bread maker off or remove
the pan from the machine to scrape down the sides.
Allow the cake or bread to cool in the pan for 5 minutes before turning out.
Run a smooth edged plastic spatula around the edge of the cake before
removing to help ensure an easy release.
Leave the cake or bread to cool on a wire rack before slicing. Moist cakes like
gingerbread benefit from being wrapped and stored for 24 hours before eating.
The bread maker will bake the cake or bread for 112 hours on this cycle, to
accommodate all types of quick breads. Some cakes may need less time, so
you can always check it after 114 hours, just as if you were baking it in a
conventional oven. If cooked, switch off the machine and remove the bread
pan. Turn out on to a wire rack to cool.
43
Cakes/Quick Bread
(Program 8)
Time : 1hr 30mins

1
Follow individual recipe instructions.
Insert and lock the bread pan into the machine
Select program Cake/Quick Bread.
After 6 minutes, open the lid, and using a plastic spatula, scrape down the sides of
the pan to remove any dry flour pockets.
Banana and Cinnamon Tea Bread

Ingredients
Large
Butter
Golden syrup
Light soft brown sugar
Plain white flour
Baking powder
Bicarbonate of soda
Ground cinnamon
Peeled ripe bananas
Eggs
Crme frache
Milk
115g (4 oz)
200g (7 oz)
50g (2 oz)
280g (10 oz)
2tsp
1tsp
1
2tsp
200g (7 oz)
2
85g (3 oz)
60ml (2 fl oz)
Place the butter, syrup and sugar in a small saucepan and heat gently until melted,
stirring occasionally. Leave to cool slightly then pour into the bread pan.
Mash the bananas and add to the bread pan with the eggs, crme frache and milk.
Sift the flour, baking powder, bicarbonate of soda and cinnamon together. Then add
to the pan.
Variation:
For a Banana, Date and Walnut Teabread add 40 g (112 oz) chopped dates and 40 g
(112 oz) chopped walnuts, after scraping down after 6 minutes.
44
Cakes/Quick Bread
(program 8)
Marmalade Cake
Ingredients
Large
Butter
Golden syrup
Granulated sugar
Orange marmalade
Milk
Egg
Plain white flour
Baking powder
Bicarbonate of soda
Salt
115g (4 oz)
150g (5 oz)
75g (3 oz)
75g (3 oz)
175ml (6 fl oz)
1
280g (10 oz)
2tsp
1tsp
pinch
Place the butter, syrup, sugar and marmalade in a small saucepan and heat gently
until melted, stirring occasionally. Leave to cool slightly then pour into the bread pan.
Add the milk and egg.
Sift the flour, baking powder, bicarbonate of soda and salt and add to the pan.
Variation:
Finish this cake with a topping after baking and cooling. Mix together 140g (5 oz) full
fat soft cheese or mascarpone cheese, 40g (112 oz) sifted icing sugar and 15ml (1 tbsp)
cut mixed peel or orange marmalade. Spread over the top of the cake.
45
Cakes/Quick Bread
(program 8)
Gingerbread
Ingredients
Large
Butter
Golden syrup
Treacle
Light brown soft sugar
Milk
Egg, lightly beaten
Plain flour
Ground ginger
Baking powder
Bicarbonate of soda
115g (4 oz)
125g (412 oz)
50g (2 oz)
125g (412 oz)
180ml (612 fl oz)
1
280g (10 oz)
2tsp
2tsp
1tsp
Place the butter, syrup, treacle and sugar in a small saucepan and heat gently until
melted, stirring occasionally. Leave to cool slightly then pour into the bread pan.
Add the milk and egg to the bread pan.
Sift the flour, ginger, baking powder and bicarbonate of soda together and add to the
pan.
Note: Gingerbread is best left stored in an airtight container for 24 hours before
eating, to allow time for it to become sticky.
Caribbean Tea Bread

Ingredients
Large
Butter, melted
Milk
Eggs, lightly beaten
Plain flour
Baking powder
Salt
Caster sugar
Desiccated coconut
Ready to eat, dried tropical fruits,
coarsely chopped
50g (2 oz)
170ml (6 fl oz)
2
280g (10 oz)
1 tbsp
pinch
115g (4 oz)
25g (1 oz)
75g (3 oz)
Add the melted butter, milk and eggs to the bread pan.
Sift the flour, baking powder and salt together. Stir in the caster sugar, desiccated
coconut and tropical fruits. Add all the ingredients to the pan.
46
Jam Cycle
(program 9)
Time : 1hr 20mins

The jam cycle starts with a 15 minute pre-heat period. During this time the kneader
will not operate.

Throughout the jam cycle the kneader will stir the ingredients.
Always use ripe fresh fruit for the best results and cut large fruits into halves or
quarters.
Use jam sugar with added pectin to ensure a good set.
If using fruits with a low pectin level, it is best to add 5-10 ml (1-2 tsp) of lemon juice.
Always use oven gloves to remove the bread pan as it will be very hot.
You should be present throughout the whole cooking process to keep an eye on the
boiling jam, to make sure it doesnt boil over, and if necessary to occasionally stir the
jam.
Transfer the cooked jam to a clean sterilised jar, seal and label.
Apricot Jam
Ingredients
Makes 350g (12oz) jam
Fresh ripe apricots

Lemon juice
Water
Jam sugar with pectin
Butter
250g (9 oz)
2tsp
1tbsp
250g (9 oz)
15g (12 oz)
Remove the bread pan from the machine and fit the kneader. Halve and stone the
apricots. Cut each half into four pieces and place in the bread pan. Add the rest of
the ingredients.
Insert and lock the bread pan into the bread machine. Close the lid and select
programme JAM from the MENU.
Allow to mix for 15 minutes, then if necessary scrape down the sides of the pan with
a wooden spoon to remove any sugar. Take care as the bread pan is hot.
At the end of the cycle, turn off then remove the bread pan using oven gloves.
Carefully pour the jam into a sterilised jar, seal and label.
Variation:
Plums can be substituted for the apricots.
47
Jam Cycle
(program 9)
Summer Fruits Jam
Ingredients
Makes 450g (1 lb) jam
Strawberries
Raspberries
Redcurrants
Lemon juice
Jam sugar with pectin
Butter
115g (4 oz)
115g (4 oz)
75g (3 oz)
1tsp
300g (11 oz)
15g (12 oz)
Remove the bread pan from the machine and fit the kneader. Halve the strawberries if
large and place in the bread pan with the raspberries and redcurrants. Add the rest of
the ingredients.
Insert and lock the bread pan into the bread machine. Close the lid and select
program JAM from the MENU.
At the end of the cycle, turn off and then remove the bread pan using oven gloves.
Carefully pour the jam into a sterilised jar, seal and label.
48
Dough Cycle
(program 11)
Time : 1hr 20mins

This program allows you to mix, knead and prove dough without machine baking it,
which is essential for hand-shaped breads and rolls. After shaping, all you need to do is
leave the dough for a final proving then bake it in your conventional oven.
The dough cycle is ideal for making different shaped loaves, pizzas, rolls, croissants,
doughnuts, breadsticks, buns and pastries.
The bread roll recipe, on page 50 gives you information on how to make various shapes.
You may also use this recipe for making breadsticks. If preferred use 250 ml (9 fl oz)
water and 50 ml (2 fl oz) olive oil instead of water, egg and butter. Add the olive oil with
the water.
Shaping Breadsticks
1
Divide the dough in half and roll each piece of dough into a rectangle about 1 cm
thick. cut into strips about 7 cm long and 2 cm wide.
On a very lightly floured surface roll these strips into long thin ropes, using the palm
of your hand. You can lift each rope and gently stretch the dough, if wished. If
necessary rest the dough for a few seconds during shaping.
Roll in poppy seeds, sesame seeds, sea salt or grated Parmesan cheese as required.
Place, spaced apart, on lightly oiled baking sheets.
Brush lightly with olive oil, cover and leave to rise in a warm place for 10-15 minutes.
Bake in a preheated oven at 200C/400F/Gas 6 for 15-20 minutes, or until golden,

turning once. Transfer to a wire rack to cool.
49
Dough Cycle
(program 11)
Bread rolls
Ingredients
Makes 12
Water
Egg
Salt
Sugar
Butter
For the topping:
Egg yolk beaten with 15ml (1tbsp) water
Sesame seeds and poppy seeds,
for sprinkling, optional
240ml (812 fl oz)

1
450g (1 lb)
1tsp
2tsp
25g (1 oz)
112tsp
1
Make a well in the centre of the flour, but not down as far as the liquid and add the
yeast.
Insert and lock the bread pan into the bread machine. Press the MENU button and
select program DOUGH. Press start. Lightly oil two baking sheets.
At the end of the cycle, turn the dough out onto a lightly floured surface. Gently
knock back the dough and divide into 12 equal pieces. Shape into plump round rolls
or into one of the following shapes: -
For cottage rolls, cut off one third of the dough, shape both pieces into rounds. Place
the small one on top of the large one and make a hole through the centre with a
lightly floured finger.
For knots, shape each piece of dough into a long roll, and tie into a knot.
For plaits, divide each piece of dough into three and roll each into a long sausage.
Pinch the three strips together at one end then plait together. Tuck the ends under to
seal.
6
Place shaped rolls on the prepared baking sheets, well spaced apart. Cover with oiled
clear film and leave to rise in a warm place for 20-30 minutes, or until doubled in size.
Meanwhile, preheat the oven to 220C/425F/Gas 7.
Brush with egg glaze and sprinkle with sesame or poppy seeds if wished. Bake for
15-18 minutes, or until golden.
Transfer to a wire rack to cool.
50
Dough Cycle
(program 11)
Pizza
Ingredients
Water
Olive oil
Salt
Sugar
For the topping:
Sun-dried tomato paste
Dried oregano
Mozzarella cheese, sliced
Fresh plum tomatoes, roughly
chopped
Yellow pepper, seeded and cut
into thin strips
Green pepper, seeded and cut
into thin strips
Mushrooms, sliced
Dolcellate cheese, cut into
small pieces
Parma ham, torn into pieces
Freshly grated Parmesan cheese
Fresh basil leaves
Salt and freshly ground black
pepper
Olive oil
1
2
3
4
5
6
7
8
Makes 2 X 30 cm (12) Makes 1 X 30cm (12)

250ml (9 fl oz)
1tbsp
450g (1lb)
112tsp
1tsp
1tsp
140ml (5 floz)
1tbsp
225g (8 oz)
1tsp
1
2tsp
1
2tsp
8tbsp
2tsp
280g (10oz)
8
4tbsp
1tsp
140g (5oz)
4
2
2
100g (4oz)
100g (4oz)
50g (2 oz)
50g (2oz)
100g (4 oz)
50g (2oz)
12
50g (2oz)
25g (1 oz)
6
2tbsp
1tbsp
Pour the water and olive oil into the bread pan. Add the flour, salt and sugar.
Make a well in the centre of the flour, but not down as far as the liquid and add the yeast.
Insert and lock the bread pan into the bread machine. Select program DOUGH
from the MENU. Press start. Lightly oil a pizza pan or baking sheet.
At the end of the cycle, turn the dough out onto a lightly floured surface. Gently
knock back the dough. Roll out into a 30 cm (12 in) round and place in the prepared
pan or on the baking sheet.
Preheat the oven to 220C/425F/Gas 7. Spread the sun-dried tomato paste over the
pizza base. Sprinkle with oregano and top with two-thirds of the mozzarella cheese.
Scatter with tomatoes, peppers, mushrooms, dolcellate cheese, Parma ham,
remaining mozzarella and Parmesan cheese and basil leaves. Season with salt and
pepper and drizzle with olive oil.
Bake for 18-20 minutes, or until golden and serve immediately.
51
Dough Cycle
(program 11)
Croissant
Ingredients
Semi-skimmed milk
Egg
Salt
Sugar
Butter
For the glaze:
Egg yolk
Milk
Makes 18
Makes 12
230ml (8 fl oz)
150ml (5 fl oz)
1
1
500g (1lb 2 oz)
350g (12 oz)
112tsp
1tsp
4tsp
1tbsp
25g (1 oz) + 250g (9 oz) 25g (1 oz) + 175g (6 oz)
softened
softened
112tsp
112tsp
2
2tbsp
1
2
1
1tbsp
Remove the bread pan from the machine and fit the kneader.
Pour the milk into the bread pan. Add the egg. Sprinkle over the flour, ensuring it
covers the liquids.
3 Add the salt, sugar and 25g butter. Make a well in the centre of the flour, but not
down as far as the liquid, and add the yeast.
4 Insert and lock the bread pan into the bread machine. Select program DOUGH.
Press start. Meanwhile shape the softened butter into a 2 cm (34 in) thick block.
5 At the end of the cycle, turn the dough out onto a lightly floured surface and gently knock
back. Roll out into an oblong, twice as long as the butter and slightly wider. Place the butter
on one half, fold over the dough and seal the edges to enclose the butter.
6 Roll into a 2 cm (34 in) thick rectangle, twice as long as it is wide. Fold the bottom third
up and the top third down and seal. Wrap in clear film and chill for 20 minutes.
Repeat the rolling, folding and chilling twice more, turning the dough by 90 each
time.
7 Roll into a rectangle measuring 30 x 52 cm (12 x 21 in). Cut in half lengthways, then
crossways into equal triangles with 15 cm (6 in) bases, discarding the trimmings at
each end.
8 Loosely roll each triangle from the 15 cm (6 in) base towards the point, finishing with
the tip underneath. Curve into a crescent shape. Place on two baking sheets spaced
apart.
9 Cover with lightly oiled clear film and leave to rise in a warm place for about 30 minutes,
or until doubled in size. Meanwhile preheat the oven to 200C/400F/Gas 6.
10 Mix the egg yolk and milk together and brush the glaze over the croissants. Bake for
15-20 minutes until crisp and golden. Transfer to a wire rack to cool.
Variation
For chocolate croissant, place a small square of chocolate or 10 ml (2 tsp) grated
chocolate at the wide end of the dough before shaping, making sure it is enclosed
when the croissant is rolled up.
52
Dough Cycle
(program 11)
Naan Bread
Ingredients
Water
Natural yoghurt
Melted butter, ghee or olive oil
Salt
Sugar
Butter
Melted butter or ghee, for brushing
Makes 6
Makes 3
180ml (6 fl oz)
6tbsp
2tbsp
450g (1lb)
112tsp
2tsp
25g (1 oz)
112tsp
6tbsp
90ml (3 fl oz)
3tbsp
1tbsp
225g (8 oz)
1tsp
1tsp
25g (1 oz)
1tsp
3tbsp
Remove the bread pan from the machine and fit the kneader.
Pour the water, yoghurt, melted butter, ghee or oil into the bread pan. Then add the
rest of the ingredients except for the yeast.
Make a well in the centre of the flour, but not down as far as the liquid, and add the
yeast.
Insert and lock the bread pan into the bread machine. Select program DOUGH
from the MENU. Press start.
Just before the end of the cycle place 3 baking sheets in the oven and preheat the
oven to its highest setting. At the end of the cycle, turn the dough out onto a lightly
floured surface. Gently knock back the dough and divide into 3 equal pieces and
shape into balls.
Roll out into oval shapes about 25 cm (10 in) long and 13 cm (5 in) wide. Preheat the
grill. Place the naan on the preheated baking sheets and bake for 4-5 minutes, until
puffed up. Remove from the oven and place under the preheated grill, until browned
slightly and puffed up.
Brush with melted butter or ghee and serve warm.

Variations
Add 5 ml (1 tsp) each of ground coriander and cumin with the flour for a spicy naan.
To make wholemeal naan substitute 50% of the white bread flour with wholemeal.
If wished include a crushed garlic clove and /or a little freshly ground black pepper for
a savoury twist. Black pepper can also be used as a final dusting after brushing with
melted butter or ghee.
53
Express Cycle
(program 12)
Your bread maker has an extra fast bread cycle, which will knead, prove and cook a
delicious loaf of bread in just 1 hour. To help ensure the best possible results follow
the guidelines given below.
Use lukewarm liquid to help speed up the rising process (32-35C/90-95F is
optimum). Cold water will result in a shorter loaf, if hot water is used, it will kill the
yeast. For best results measure the water temperature with either a thermometer or
mix 90ml boiling water with 310ml of cold water.
Bread recipes should contain at least 65% white bread flour on this cycle. 100%
wholemeal or other whole grain breads will produce poor results as there is
insufficient time for the dough to rise.
The salt level is reduced for breads made using this cycle as salt retards yeast
activity. However do not eliminate it completely as it is important for the taste and
texture of the bread. Use 5ml (1tsp) of salt with 600g (1lb 5oz) of flour.
The yeast levels are higher on this cycle to help ensure a rapid rise. Use 15-20ml (3-
4tsp) of easy blend fast action dried yeast.

If you want to make several loaves in succession on this rapid cycle, leave the lid
open and the machine switched off for 30 minutes between loaves. This will allow the
temperature sensor within the machine to work accurately, which is critical on a short
bread cycle.
Breads made using this cycle will not rise as high as loaves made on other settings,
they will have a softer crust and be a little denser, which is normal.
54
Express Cycle
(program 12)
Makes 1 large loaf

Time: 59 mins
1
Remove the bread pan from the bread machine and make sure the kneader is fitted.
Pour the warm liquids (32 - 35C) into the bread pan.
Add the rest of the ingredients in the order listed in the recipes except for the yeast.
Make a well in the centre of the flour, but not down as far as the liquid and add the
yeast.
Press the MENU pad 12 times to select program EXPRESS. Then press start.
machine. Always use oven gloves. Then turn our onto a wire rack to cool.
Basic White
Ingredients
Large
Water, lukewarm
Skimmed milk powder
Salt
Sugar
Butter
400ml (14 fl oz)

600g (1 lb 5 oz)
2tbsp
1tsp
5tsp
25g (1 oz)
4tsp
Rustic White
Ingredients
Large
Semi-skimmed milk, lukewarm

Water, lukewarm
Salt
Sugar
Butter
230ml (8 fl oz)
180ml (612 fl oz)
450g (1 lb)
150g (5 oz)
1tsp
5tsp
25g (1 oz)
4tsp
55
Express Cycle
(program 12)
Walnut Bread
Ingredients
Large
Buttermilk, lukewarm
Water, lukewarm
Chopped walnuts
Salt
Sugar
Butter
200ml (7 fl oz)
120ml (4 fl oz)
340g (12 oz)
110g (4 oz)
50g (2 oz)
1tsp
3tsp
25g (1 oz)
212tsp
Carrot and Coriander Bread

Ingredients
Large
Carrot, freshly grated, at room temperature

Water, lukewarm
Sunflower oil
Fresh chopped coriander
Ground coriander
Salt
Sugar
1
235g (812 oz)

280ml (912 fl oz)
2tbsp
4tsp
600g (1 lb 5 oz)
2tsp
1tsp
5tsp
4tsp
Add the carrot, coriander and oil to the bread pan with the warm liquids. Add the
ground coriander with the flour. Follow the instructions on page 55.
Caramelise Onion Bread

Ingredients
Large
Butter
Large onion, chopped
Semi-skimmed milk, lukewarm
Salt
Sugar
Freshly ground black pepper
1
50g (2 oz)
1
350ml (12 fl oz)
530g (1 lb 3 oz)
70g (3 oz)
1tsp
4tsp
1tsp
4tsp
Melt the butter in a frying pan and saut the onions over a low heat until golden.
Remove from the heat. Stir in the milk. Follow the instructions on page 55.
56
TROUBLESHOOTING GUIDE
Following are some typical problems that can occur when making bread in your bread
maker. Please review the problems, their possible cause and the corrective action that
should be taken to ensure successful bread making.
PROBLEM
POSSIBLE CAUSE
SOLUTION
LOAF SIZE AND SHAPE

1. Bread does not rise
enough
Wholemeal breads will be lower than

white breads due to less gluten
forming protein in whole wheat flour.
Not enough liquid.
Sugar omitted or not enough added.
Wrong type of flour used.
Wrong type of yeast used.

Not enough yeast added or too old.
Rapid bread cycle chosen.
Yeast and sugar came into contact
with each other before kneading cycle.
2. Flat loaves,
no rising.
Yeast omitted.
Yeast too old.
Liquid too hot.
Too much salt added.
If using timer, yeast got wet before
bread making process started.
3. Top inflated mushroom-like in

appearance.
Too
Too
Too
Not
Normal situation, no solution.
Increase liquid by 15ml/3tsp.

Assemble ingredients as listed in recipe.
You may have used plain white flour
instead of strong bread flour which has
a higher gluten content.
Do not use all-purpose flour.
For best results use only fast action
easy blend yeast.
Measure amount recommended and
check expiry date on package.
This cycle produces shorter loaves. This
is normal.
Make sure they remain separate
when added to the bread pan.
Check expiry date.
Use liquid at correct temperature for
bread setting being used.
Use amount recommended.
Place dry ingredients into corners of pan
and make slight well in centre of dry
ingredients for yeast to protect it from
liquids.
Reduce yeast by 1/4tsp.
Reduce sugar by 1tsp.
Reduce flour by 6 to 9tsp.
Use amount of salt recommended in
recipe.
Reduce liquid by 15ml/3 tsp and yeast
by 1/4 tsp.
much yeast.
much sugar.
much flour.
enough salt.
Warm, humid weather.
Reduce liquid by 15ml/3tsp next time or

add a little extra flour.
Use amount recommended in recipe or
Too much yeast.
try a quicker cycle next time.
Chill the water or add milk straight from
High humidity and warm weather may
the fridge
have caused the dough to rise too fast.
4. Top and sides cave in. Too much liquid.
5. Gnarly, knotted top not smooth.
Not enough liquid.

Too much flour.
Tops of loaves may not all be perfectly
shaped, however, this does not affect
wonderful flavour of bread.
57
Increase liquid by 15ml/3tsp.

Measure flour acurately.
Make sure dough is made under the
best possible conditions. See hints and
tips guide (page 20 & 21).
TROUBLESHOOTING GUIDE (continued)

PROBLEM
6. Collapsed
while baking.
POSSIBLE CAUSE
SOLUTION
Machine was placed in a draught or

may have been knocked or jolted
during rising.
Exceeding capacity of bread pan.
Reposition bread maker.
Not enough salt used or omitted. (salt

helps prevent the dough over proving)
Too much yeast.
Warm, humid weather.
7. Loaves uneven
shorter on one end.
Dough too dry and not allowed to rise

evenly in pan.
Do not use more ingredients than

recommended for large loaf.
Use amount of salt recommended in
recipe.
Measure yeast acurately.
Reduce liquid by 15ml/3tsp and
reduce yeast by 1/4tsp.
Increase liquid by 15ml/3 tsp.
BREAD TEXTURE
8. Heavy dense texture.
Measure accurately. (see page 4)

Measure right amount of
recommended yeast.
Measure accurately. (see page 4)
Too much flour.

Not enough yeast.
Not enough sugar.
9. Open, course, holey

texture.

Measure right amount of recommended
yeast.
Reduce liquid by 15ml/3tsp.
Salt omitted.
Too much yeast.
Too much liquid.
10. Centre of loaf is raw,

not baked enough.
Too much liquid.

Power cut during operation.
Quantities were too large and machine

could not cope.
11. Bread doesnt slice
well, very sticky.
Reduce liquid by 15ml/3tsp.

If power is cut during operation, the
bread maker will remain off when power
is restored. You will need to remove
unbaked loaf from pan and start again
with fresh ingredients.
Reduce amounts to maximum
quantities allowed.
Allow bread to cool on rack at least
30 minutes to release steam, before
slicing.
Use a good bread knife.
Sliced while too hot.
Not using proper knife.
CRUST COLOUR AND THICKNESS

12. Dark crust colour/
too thick.
DARK crust setting used.
Use medium of light setting the

next time.
13. Loaf of bread is burnt. Bread maker malfunctioning.
Refer to Service and customer care

section (page 60).
14. Crust too light.
Extend baking time.

Add 15ml/3tsp skimmed milk powder
or replace 50% of water with milk to
encourage browning.
Bread not baked long enough.

No milk powder or fresh milk in recipe.
58
TROUBLESHOOTING GUIDE (continued)

PROBLEM
POSSIBLE CAUSE
SOLUTION
PAN PROBLEMS
15. Kneader cannot
be removed.
You must add water to bread pan and

allow kneader to soak before it can
be removed.
Follow cleaning instructions after use.

You may need to twist kneader slightly
after soaking to loosen.
16. Bread sticks to pan/

difficult to shake out.
Can happen over prolonged use.
Lightly wipe the inside of bread pan

with vegetable oil.
Refer to Service and customer care
section (page 60).
MACHINE MECHANICS
17. Breadmaker not
Breadmaker not switched on.
operating/Kneader not
moving.
Pan not correctly located.
Delay timer selected.
Wholemeal program selected
18. Ingredients not mixed. Did not start bread maker.

Forgot to put kneader in pan.
19. Burning odour noted

during operation.
Ingredients spilled inside oven.
Pan leaks.
Exceeding capacity of bread pan.
Check ON/OFF switch is in the ON

position (see page 4)
Check the pan is locked in place.
Breadmaker will not start until the
countdown reaches the program start
time.
5-30 minutes delay at start of
program , , .
After programming control panel, press
start button to turn bread maker on.
Always make sure kneader is on shaft
in bottom of pan before adding
ingredients.
Be careful not to spill ingredients when
adding to pan. Ingredients can burn on
heating unit and cause smoke.
To obtain a replacement, contact
Customer Care on 023 9239 2333.
Do not use more ingredients than
recommended in recipe and always
measure ingredients accurately.
(see page 4)
20. Machine unplugged

by mistake or power
lost during use.
How can I save
the bread?.
If machine is in knead cycle, discard ingredients and start again.

If machine is in rise cycle, remove dough from bread pan, shape and place in
greased 23 x 12.5cm/9 x 5 in. loaf tin, cover and allow to rise until doubled in size.
Use bake only setting or bake in pre-heated conventional oven at
200C/400F/Gas mark 6 for 30-35 minutes or until golden brown.
If machine is in bake cycle, use the bake only setting or bake in pre-heated
conventional oven at 200C/400F/Gas mark 6 and remove top rack. Carefully
remove pan from machine and place on bottom rack in oven. Bake until golden brown.
21. E:01 appears on

display and machine
cannot be turned on.
Oven chamber too hot.
Unplug and allow to cool down for 30

minutes.
22. E:02, E:03, E:04, E:05

appear in display and
machine does not
operate.
Bread maker is malfunctioning.

E:02 or E:03 = temperature sensor error
E:04, E:05 or E:08 = heater control
error
See Service and Customer care

section (page 60).
59
SERVICE AND CUSTOMER CARE

If the cord to your Bread Maker is damaged it must for safety reasons, be replaced by
Kenwood or an Authorised Kenwood Repairer.
UK:
If you need help with:
Using your machine
Servicing or repairs (in or out of guarantee)
Call Kenwood customer care on 023 92392333. Have your model number ready - it
is located on the base of your Bread Maker.
EIRE See our advertisement in Golden Pages.
Other Countries Contact the shop where you bought the Bread Maker.
UK only Guarantee
If your Bread Maker goes wrong within one year from the date you bought it,
we will repair it (or replace it if necessary) free of charge provided:
You have not misused, neglected or damaged it
It has not been modified (unless by Kenwood)
It is not second hand
It has not been used commercially
You have not fitted a plug incorrectly
You supply your receipt to show when you bought it
This guarantee does not affect your statutory rights.
60
Kenwood Ltd
New Lane, Havant, Hampshire PO9 2NH
www.kenwood.co.uk
55151/1

Kenwood Bm300 Bread Recipes

Uploaded by

Copyright:

Available Formats

Kenwood Bm300 Bread Recipes

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Kenwood Bm300 Bread Recipes

Uploaded by

Copyright:

Available Formats

What are the steps to operate the breadmaker?

What are the steps to operate the breadmaker?

What are some tips for successful loaves?

What are some tips for successful loaves?

Instructions/Recipe Book

QUICK START GUIDE

Large White Loaf

Express White Loaf

600g (1lb 5oz)

600g (1lb 5oz)

Skimmed milk powder

Easy blend dried yeast

HINTS & TIPS FOR SUCCESSFUL LOAVES

QUICK START GUIDE

Remove the bread pan by holding the handle and

Add the ingredients to the pan in the order shown in

Insert the bread pan into the oven chamber by

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

Select the loaf size and crust colour required by

Your Kenwood Breadmaker

How to Use Your Breadmaker

The Control Panel

Breakdown of Bread/Dough cycle times

Power interruption protection

YOUR KENWOOD BREADMAKER

Oven Inside Top View

ON/OFF switch - back of breadmaker

HOW TO USE YOUR BREAD MAKER

Before using your bread maker for the first time:

Always switch off and unplug your breadmaker after use.

How to measure ingredients:

THE CONTROL PANEL

2. Loaf size indicator lights

8. Crust Colour (Light, medium or dark)

4. Loaf size (1Kg, 750g) pad

5. Crust colour Indicator lights

9. Program status bar

THE CONTROL PANEL

Program Status Bar

Extending the Rising Cycle

to choose the required setting.

Select the crust colour and size required.

Breakdown of Bread/Dough Cycles

Power Interruption Protection

CARE & CLEANING

golden finish to the crust.

sweetness. Use the sweet bread cycle for these breads.

will need to be reduced slightly.

and spill over the top of the bread pan.

Adapting your own Recipes

adding after the flour.

Removing, Slicing and Storing Bread

escape. The bread will be difficult to slice if cut hot.

before freezing, for easy removal of the amount required.

General Hints and Tips

minutes before use. Likewise with ingredients from the fridge.

problems are due to inaccurate measuring or omitting an ingredient. Follow either

making fruit flavoured breads.

General Hints and Tips

Press the MENU pad once to select program BASIC white.