Kenwood Rapid-Bake BM300 series Instructions/recipe Book
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 Large White Loaf Express White Loaf
Setting 1 12
Ingredients 1 kg medium crust (3hrs 10 mins) (59 mins)
Water 400ml (14 fl oz) 400ml (14 fl oz)
(warm 30-35°C)
Unbleached white bread flour 600g (1lb 5oz) 600g (1lb 5oz)
Skimmed milk powder 2tbsp 2tbsp
Salt 11⁄2tsp 1tsp
Sugar 4tsp 5tsp
Butter 25g (1oz) 25g (1oz)
Easy blend dried yeast 11⁄2tsp 4tsp
Note
The water must be lukewarm (3035°C) 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 1⁄2
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.
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.
Pre-heat Knead Rise Bake Keep
warm
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Contents
Introduction 1
Important Safeguards 2
Your Kenwood Breadmaker 3
How to Use Your Breadmaker 4
ON/OFF switch 4
The Control Panel 5-10
The menu pad 6-7
Crust colour and loaf size 7
Program status bar 8
Extended rise 9
Extended bake 9
Bake only 9
Delay timer 10
Breakdown of Bread/Dough cycle times 11 – 12
Power interruption protection 13
Care & Cleaning 13
Ingredients 14 – 17
Adapting your own recipes 18
Removing, slicing and storing bread 19
General Hints & Tips 20 – 21
Recipes 22 – 56
Basic white 23 – 27
Brown 28
White rapid/packet mixes 29 – 30
Wholemeal 31 – 32
Wholemeal rapid/granary 33 – 34
Gluten free 35 – 38
Sweet 39 – 41
French 42
Cakes/Quick Bread 43 – 46
Jam 47 – 48
Dough cycle 49 – 53
Express cycle 54 – 56
Troubleshooting Guide 57 – 59
Service & Customer Care 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.
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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 it’s 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 over-
loading 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.
3
YOUR KENWOOD BREADMAKER
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
Cord Wrap – Underneath
ON/OFF switch - back of breadmaker
Bread Pan
tsp
tbsp
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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, 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 or 1 tbsp, fill to the top and level off the spoon. For
1
⁄2
measures fill up to the line.
5
THE CONTROL PANEL
1. Display window
2. Loaf size indicator lights
3. Menu pad
4. Loaf size (1Kg, 750g) pad
5. Crust colour Indicator lights
6. Start/stop pad
7. Delay Timer
8. Crust Colour (Light, medium or dark)
pad
9. Program status bar
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THE CONTROL PANEL
The control panel includes the following features and functions: -
The program setting number and cycle times are displayed in the panel.
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.
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 .
basic white
rapid white/packet mixes
wholewheat
wholewheat rapid
gluten free
sweet
french
cake
jam
bake only
dough
express
The Menu Pad
Display Window
7
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 .
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.
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.
The crust colour automatically defaults to medium. The Crust colour option is not
available on setting , , , to as not required for those settings.
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.
Start/Stop Pad
Crust Colour Pad
Loaf Size Pad
Light Medium Dark
8
The indicator lights above the relevant symbol will light up to show what stage of the
cycle the breadmaker has reached.
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.
Program Status Bar
Pre-heat Knead Rise Bake Keep warm
9
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.
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.
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.
Bake only (80 minutes)
Extended Bake
Extending the Rising Cycle
10
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.
Delay Timer
=
=
=
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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.
MENU Size Crust Total Preheat Knead Knead Rise Knead Rise Knead Rise Bake Keep
Time * 1 2** 13243*** *** Warm
750g Light 2:55 - 3 22 37 15 secs 28 3 secs 25 60 60
Basic White Medium 3:05 - 3 22 37 15secs 28 3secs 25 70 60
Dark 3:15 - 3 22 37 15secs 28 3secs 25 80 60
1Kg Light 3:00 - 3 22 37 15secs 28 3secs 25 65 60
Medium 3:10 - 3 22 37 15secs 28 3secs 25 75 60
Dark 3:20 - 3 22 37 15secs 28 3secs 25 85 60
750g - 2:13 - 3 20 - - 12 2secs 35 63 60
White Rapid/ 1Kg - 2:15 - 3 20 - - 12 2secs 35 65 60
Packet Mixes
Wholewheat 750g Light 4:00 30 3 22 60 20secs 60 - - 65 60
Medium 4:10 30 3 22 60 20secs 60 - - 75 60
Dark 4:20 30 3 22 60 20secs 60 - - 85 60
1Kg Light 4:05 30 3 22 60 20secs 60 - - 70 60
Medium 4:15 30 3 22 60 20secs 60 - - 80 60
Dark 4:25 30 3 22 60 20secs 60 - - 90 60
750g - 2:45 5 3 20 - - 22 3secs 40 75 60
Wholewheat 1Kg - 2:48 5 3 20 - - 22 3secs 40 78 60
Rapid
- - 2:40 - 3 15 62 ----80 -
Gluten Free
Breakdown of Bread/Dough Cycles
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MENU Size Crust Total Preheat Knead Knead Rise Knead Rise Knead Rise Bake Keep
Time * 1 2** 13243*** *** Warm
750g Light 3:10 - 3 22 43 15secs 27 3secs 40 55 60
Sweet Medium 3:20 - 3 22 43 15secs 27 3secs 40 65 60
Dark 3:30 - 3 22 43 15secs 27 3secs 40 75 60
1Kg Light 3:25 - 3 22 43 15secs 27 3secs 40 70 60
Medium 3:35 - 3 22 43 15secs 27 3secs 40 80 60
Dark 3:45 - 3 22 43 15secs 27 3secs 40 90 60
750g - 3:45 - 3 22 42 15secs 28 3secs 50 80 60
French 1Kg - 3:50 - 3 22 42 15secs 28 3secs 50 85 60
Cake - - 1:30 - 3 17 -----70-
Jam - - 1:20 15 -------65-
- - 1:20 --------8060
Bake Only
- - 1:20 - 3 15 62 ------
Dough
- - 0:59 - 1 8 ----203060
Express
* 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
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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
Power Interruption Protection
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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.
15
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.
16
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 (1
1
⁄2 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.
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