Instructions/Recipe Book
BM200 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 |
Large White Loaf |
Rapid White Loaf |
|
|
|
|
|
|
|
Setting/Ingredients |
2 |
|
12 |
|
|
|
|
|
|
Water |
300mls (101⁄2 fl oz) |
300mls (101⁄2 fl oz) |
|
|
|
|
|
(warm 30-35°C |
|
|
|
|
|
|
Unbleached white bread flour |
450g (1lb) |
|
450g (1lb) |
|
|
|
|
|
|
Skimmed milk powder |
20mls (4tsp) |
20mls (4tsp) |
|
|
|
|
|
|
|
Salt |
7.5mls (11⁄2tsp) |
5mls (1tsp) |
|
|
Sugar |
15mls (3tsp) |
15mls (3tsp) |
|
|
|
|
|
|
|
Butter |
25g (1oz) |
|
25g (1oz) |
|
|
|
|
|
|
Easy blend dried yeast |
10mls (2tsp) |
15mls (3tsp) |
|
|
|
|
|
|
|
Method |
1. Remove the bread pan from the |
1. Remove the bread pan from the |
|
|
|
machine and fit the kneader. |
machine and fit the kneader. |
|
|
|
2. Add the ingredient to the pan in |
2. The water must be lukewarm (30- |
|
|
|
the order shown in the above |
35°C) or the bread will not rise. |
|
|
|
chart. |
|
Measure with either a |
|
|
3. Insert the bread pan into the |
thermometer or mix 70mls boiling |
|
|
|
oven chamber using the |
water with 230mls cold water. |
|
|
|
alignment mark ( |
▲ ), ensuring3 |
.theAdd the ingredient to the pan in the |
|
|
pan clicks down and is facing the |
order shown in the above chart. |
|
|
|
right way. Close the lid. |
4. Insert the bread pan into the |
|
|
|
4. Plug in and press the SELECT |
oven chamber using the |
|
|
|
button until (2) appears in the |
alignment mark (▲ ), ensuring the |
|
|
|
display. |
|
pan clicks down and is facing the |
|
|
5. Press the START button. |
right way. Close the lid. |
|
|
|
|
|
5. Plug in and press the SELECT |
|
|
|
|
button until (12) appears in the |
|
|
|
|
display. |
|
|
|
|
6. Press the START button. |
|
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. 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 required 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 15mls (3tsps).
The rapid bake setting will produce a softer crust and a slightly smaller denser loaf than the other setting due to the shorter proving cycle.
4.For best results and to retrain 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 (4), (5), (6) begin with a 15-30 minute rest period. During this time the kneader will not move.
FOR ADDITIONAL INFORMATION REFER TO THE TROUBLESHOOTING GUIDE AT THE BACK OF THE INSTRUCTION BOOK
Contents
Introduction |
1 |
Important Safeguards |
2 |
Your Kenwood Breadmaker |
3 |
The Control Panel |
4 |
How to Use Your Breadmaker |
5 |
The Select pad |
6 - 7 |
The Timer pads |
8 |
Breakdown of Bread/Dough Cycle Times |
9 |
Care & Cleaning |
10 |
Recipes & Ingredients |
11 - 47 |
Adapting Your Own Recipes |
16 |
Removing, Slicing & Storing Bread |
17 |
General Hints and Tips |
18 - 19 |
Rapid Cycle |
20 - 22 |
Basic White |
23 - 27 |
Wholemeal |
28 - 31 |
French |
32 |
Sweet Breads |
33 - 36 |
Cakes & Quick Breads |
37 - 40 |
Dough Cycles |
41 - 45 |
Jam Making Cycle |
46 - 47 |
Troubleshooting Guide |
48 - 50 |
Service & Customer Care |
51 |
3
Introduction
Bread plays an important role in our diet, providing essential vitamins, minerals and protein. Whole wheat breads made with wholemeal flour and multi-grain loaves are also a good source of fibre. Your bread maker will help you transform a few ingredients into a tasty golden loaf of bread, taking away all the hard work of mixing and kneading as well as lots of washing up.
If like most people you want to get straight into make your first loaf of bread with your new machine, then try the recipes in the quick start guide at the front of the book.
Get to know your machine, and do not be disappointed if your first attempts look a little less than perfect, they are still sure to taste wonderful. After you have made a few loaves following the recipes in this booklet you may wish to experiment for yourself to find out how to achieve even better results.
Here you will find information on the basic ingredients which will help you understand the importance of them for successful bread making. There are hints and tips to help ensure the best results, plus how to adapt your own recipes for use in the bread machine.
1
OPERATING INSTRUCTIONS
For your safety and that of those around you, please take special care to read the Important Safeguards listed here:
IMPORTANT SAFEGUARDS
1Read all the instructions – it will enable you to make maximum use of your Bread Maker.
2DO NOT touch hot surfaces. Accessible surfaces are liable to get hot during use. Always use oven gloves to remove the hot bread pan.
3To 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.
4Only use your Bread Maker for it’s intended domestic use.
5DO NOT use this appliance if there is any visible sign of damage to the supply cord or if it has been accidentally dropped.
6DO NOT immerse this appliance, the supply cord or the plug in water or any other liquid.
7ALWAYS unplug this appliance when not in use, before fitting or removing parts or before cleaning.
8DO 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.
9Close supervision is necessary when the appliance is being used by or near children or infirm persons.
10DO NOT place your hand inside the oven chamber after the bread pan has been removed.
11DO NOT touch moving parts within the Bread Maker.
12DO NOT exceed the maximum capacities stated as this could result in overloading the Bread Maker.
13DO 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.
14In the unfortunate event of a power cut occurring after the ingredients have been partly processed, you will have to start from scratch.
15DO NOT use this appliance outdoors.
16DO NOT operate the Bread Maker when it is empty as this could cause it serious damage.
17DO NOT use the oven chamber for any type of storage.
18DO NOT cover the steam vents in the lid and ensure there is adequate ventilation around the bread maker during operation.
19Clean the oven and pan thoroughly after use but only after they have cooled.
20DO NOT let children play with this machine.
2
YOUR KENWOOD BREADMAKER
2
3
Oven Inside – Top View
1
1. Oven Lid Handle
2.Viewing Window
3.Locking Clip
4.Control Panel
5.Alignment Marks
6.Locking Clip Location
7.Heater Element
8.Bread Pan Handle
4 9. Kneader
10.Drive Shaft
11.Drive Coupling
Measuring Cup
Measuring
Spoon
Bread Pan
8
6 |
9 |
5
10
7
11 |
|
5 |
|
3
THE CONTROL PANEL
On/Off switch
Display Window 
Timer Set Pads
Program
Select Pad 
SELECT
Start Pad 
START
Stop Pad |
STOP |
|
TIMER SET
WHITE
0Extended Bake
1Regular
2Large
3Large Dark
WHOLEWHEAT
4Regular
5Large
6Large Rapid
SPECIALITY
7French
8Sweet
9Dough
10Cake/Quick Bread
11Jam
12Rapid Cycle
4
Guide for selecting the cooking program
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 cardboard support under the pan.
● Wash all parts |
(see cleaning). |
Your BM200 Breadmaker is fitted with an ON/OFF
switch and will not operate until the “ON” switch is 
pressed.
●Plug in the Breadmaker and switch on – SEL will flash on the display panel.
●Then follow the operating instructions in your instruction/recipe book supplied.
●Always switch off and unplug your breadmaker after use.
How to measure ingredients:
It is extremely important to use the exact measure of ingredients for best results. Do not mix metric and imperial measurements. Use one only.
●ALWAYS measure liquid ingredients in the see-through measuring cup with graduated markings provided. Liquid should just reach marking on cup at eye level,
not above or below.
●ALWAYS use liquids at room temperature, 20ºC/68ºF, unless making bread using the rapid 1 hour cycle. Follow the instructions given in the recipe section.
●ALWAYS use the measuring spoon provided to measure smaller quantities of dry and liquid ingredients. For 1 tsp, fill to the top and level off the spoon. For 1/2 tsp measure up to the line.
5
THE SELECT PAD
The SELECT pad lets you choose from a number of different bread settings as well as a dough and jam setting. With each press of the SELECT pad, the number in the display panel will advance to the next setting in the control panel menu. You might for example, want to bake a large dark loaf in which case you would press the key pad until ‘3’ appeared on the display panel, followed by the START pad.
When you first plug the Bread Maker to the electricity supply a single bleep will sound and SEL (short for Select), will flash indicating that you should select the setting you want. You have 12 choices.
WHITE |
WHOLE WHEAT |
SPECIALITY |
|||
0 |
Extended bake |
4 |
Regular |
7 |
French |
1 |
Regular |
5 |
Large |
8 |
Sweet |
2 |
Large |
6 |
Large Rapid |
9 |
Dough |
3 |
Large dark |
|
|
10 |
Cake/Quick Bread |
|
|
|
|
11 |
Jam |
|
|
|
|
12 |
Rapid Cycle |
|
|
|
|
|
|
0 The Extended Bake |
setting allows you to lengthen the baking time after completion |
||
of a cycle. After inspection you may want to bake your loaf a bit longer to get it just how |
|||
you want it. |
The extended bake can only be used after completion of one of the bread |
||
cycles and after ‘END’ appears in the display |
. |
||
To activate extended bake:
●Press the STOP pad (keep your finger on it) and SEL will appear on the display.
●Press the SELECT pad and choose the ‘O’ setting.
STOP =
●Press the TIMER SET pads until the desired extended bake time is shown. The display automatically defaults to ‘0:20’ but you can select from 1 minute to 60 minutes.
●Press the START pad and the display colon (:) will flash to show the countdown has begun. If you make a mistake or wish to change the bake time during the count down, press the stop pad until it bleeps and SEL is displayed. You can then reset the time.
●At the end of the extended bake cycle, it will bleep and SEL will be displayed. At this stage you cannot reset the extended bake again.
SELECT
START
=
=
=
6
|
|
|
|
|
THE SELECT PAD |
|
1 |
2 |
3 |
The White settings can be used for almost any bread recipe using white |
|||
|
|
|
bread flour as the main flour. |
|
||
4 |
5 |
6 |
Whole wheat |
settings should be used for bread recipes using whole wheat or |
||
|
|
|
wholemeal bread flour as the main flour. |
|||
4 |
5 |
7 |
The French setting provides a crisp crust due to the longer baking time. |
|||
4 |
5 |
8 |
The Sweet |
|
setting bakes bread at a lower temperature to minimize over- |
|
|
|
|
browning of doughs that contain more sugar. |
|||
4 |
5 |
9 |
The Dough |
|
setting is used when you wish to make dough for hand |
|
|
|
|
shaping and baking in your own oven. |
|||
4 |
5 |
10 |
The Cake/Quick Bread |
setting is unique as it makes non-yeast, cake-like |
||
|
|
|
batter breads such as ginger bread. Quick breads do not require any rising |
|||
|
|
|
times. The ingredients are simply mixed and the bread is baked. |
|||
4 |
5 |
11 |
The Jam |
setting automatically cooks jam in the bread pan. |
||
4 5 12 The Rapid Cycle |
can be used to make a loaf of hot, fresh bread in just one |
|||
hour. For best results, extra easy blend yeast and less salt must be used. |
||||
Please note: |
When using the basic white large(2-3) and sweet |
settings,(8) |
an alert will |
|
sound during the last 5 minutes of the second knead cycle as a reminder to add ingredients if required. If you are not adding ingredients, simply ignore the alert.
When using programs (1–8, 10, 12) 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.
If using eggs, milk or other ingredients from the fridge, leave at room temperature for 30 minutes before using.
7
THE TIMER SET PADS
The TIMER SET pad allows you to delay the bread making process up to 12 hours beyond the time of the setting selected. The delayed start is not recommended for use with dough, jam or rapid bake 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, eggs, cheese and yogurt etc.
To use the TIMER SET simply place the ingredients in the bread pan and lock the pan into the bread maker. Then:
●Press SELECT to choose the required setting.
●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 pads when pressed, move 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.
●If you go past the desired time, press the timer pad to return.
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 select to choose your setting e.g. (3) 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 (:) will flash to |
|
|
= |
|
|
START |
|
|
show the timer has been set and the minutes will start |
|
|
|
|
|
to count down. |
|
|
|
|
|
● If you make a mistake or wish to change the time set, |
|
|
= |
|
|
STOP |
|
|
press the STOP pad until it bleeps and SEL is |
|
|
|
|
|
displayed. You can then reset the time. |
|
|
|
|
|
● When the cycle is complete END will show on the |
|
|
display and it will bleep to let you know the bread |
|
|
is baked. |
|
|
|
|
Important note: Always switch off the electricity to the Bread Maker after use and remember to use oven gloves when removing bread from the bread pan.
Always clean the bread pan with a warm damp cloth and dry thoroughly after use.
8
BREAKDOWN OF BREAD/DOUGH CYCLES
So you know exactly what is going on inside the Bread Maker during the process time, the following chart breaks down the time in minutes and seconds that each cycle requires. These times are approximate and should be used as a guide only. The total process time is also given in hours and minutes, depending on the selection made.
SETTING |
0 |
1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
9 |
10 |
11 |
12 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
CYCLE |
EXTEND |
BASIC |
BASIC |
BASIC |
WHOLE |
WHOLE |
WHOLE |
FRENCH |
SWEET |
DOUGH |
QUICK |
JAM |
ONE |
|
BAKE |
REG. |
LARGE |
LARGE |
WHEAT |
WHEAT |
WHEAT |
|
|
|
BREAD |
|
HOUR |
|
|
700g/ |
900g/ |
DARK |
REG. |
LARGE |
LARGE |
|
|
|
|
|
BREAD |
|
|
11/2 LB |
2LB |
900g/ |
700g/ |
900g/ |
RAPID |
|
|
|
|
|
CYCLE |
|
|
|
|
2LB |
11/2 LB |
2LB |
900g/ |
|
|
|
|
|
|
|
|
|
|
|
|
|
2LB |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Rest* |
- |
- |
- |
- |
30min* |
30min* |
15min* |
- |
- |
- |
- |
- |
- |
Knead 1 |
- |
6min |
6min |
6min |
6min |
6min |
6min |
6min |
6min |
6min |
6min |
45min |
- |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Knead 2 |
- |
27min |
31min** |
31min** |
18min |
25min |
25min |
22min |
31min** |
24min |
14min |
15min |
11min |
Rise 1 |
- |
23min |
29min |
29min |
120min |
120min |
39min |
34min |
40min |
60min |
- |
- |
17min |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Punch 1 |
- |
- |
- |
- |
- |
- |
15sec |
5sec |
5sec |
- |
- |
- |
- |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Punch 2 |
- |
- |
- |
- |
- |
- |
- |
10sec |
10sec |
- |
- |
- |
- |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Punch 3 |
- |
- |
- |
- |
- |
- |
- |
5sec |
5sec |
- |
- |
- |
- |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Rest |
- |
- |
- |
- |
- |
- |
15min |
29min |
29min |
- |
- |
- |
- |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Shape 1 |
- |
5sec |
5sec |
5sec |
- |
- |
3sec |
5sec |
5sec |
- |
- |
- |
- |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Shape 2 |
- |
10sec |
10sec |
10sec |
- |
- |
- |
10sec |
10sec |
- |
- |
- |
- |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Shape 3 |
- |
5sec |
5sec |
5sec |
- |
- |
- |
5sec |
5sec |
- |
- |
- |
- |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Rise 2 |
- |
64min |
54min |
54min |
- |
- |
45min |
54min |
49min |
- |
- |
- |
- |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Bake |
60min |
45min |
50min |
70min |
50min |
55min |
55min |
65min |
50min |
- |
90min |
- |
31min |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Keep |
|
|
|
|
|
|
|
|
|
|
|
|
|
Warm |
- |
60min |
60min |
60min |
60min |
60min |
60min |
60min |
60min |
- |
60min |
- |
60min |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Total |
|
|
|
|
|
|
|
|
|
|
|
|
|
Time*** |
1:00 |
2:45 |
2:50 |
3:10 |
3:44 |
3:56 |
3:20 |
3:30 |
3:25 |
1:30 |
1:50 |
1:00 |
0:59 |
Max |
|
|
|
|
|
|
|
|
|
|
|
|
|
Time |
|
|
|
|
|
|
|
|
|
|
|
|
|
Delay |
- |
14:45 |
14:50 |
15:10 |
15:44 |
15:56 |
15:20 |
15:30 |
15:25 |
13:30 |
13:50 |
13:00 |
12:59 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
*The Whole Wheat cycle begins with a rest period, during which the flours or grains absorb the liquid ingredients. Soaking causes the flour or grain to soften and helps ingredients to combine well. There is no kneader action during this period.
**Alert sounds during knead to add ingredients if recipe recommends doing so.
***Total Time does not include ‘Keep Warm’.
Note: When using programs (1 – 8, 10, 12) 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.
9
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 bread pan as this can damage the non-stick properties 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.
●Use a soft damp cloth to clean the outside and inside surfaces of the Bread Maker if necessary.
Removal of Kneader
10
Recipes
11
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 32.
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 6.
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.
12
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.
13
Loading...