Lakeland 19692 User Manual

INSTRUCTION BOOKLET

SMALL SPACE

BREAD MAKER

Model: 19692

LAKELAND SMALL SPACE BREAD MAKER

Thank you for choosing the Lakeland Small Space Bread Maker.

Please take a little time to read this booklet before you use your machine and keep it in a safe place for future reference.

Your Small Space Bread Maker is a smaller, shorter, worktop-friendly Bread Maker with all the features of a larger machine. With a choice of two loaf sizes, variable crust control, it has 12 easy-to-use settings to create your perfect loaf; including basic bread, French, whole wheat, sweet, gluten-free and sandwich; and baking settings for quick, ultra fast, dough and bake. It even has jam and cake making settings for sweeter treats.

An award winning family-owned business, here at Lakeland we still have the same values of excellent quality, value for money and exceptional customer care as we did when we ﬁrst set up the company in the 1960s.

Our products are carefully selected and rigorously tested to meet our high standards, so you can be assured that any product you purchase will be easy-to-use and highly durable.

CONTENTS

Product features .............................................................................................................. 4

Safety cautions .............................................................................................................5-6

The control panel .........................................................................................................7-8

Before using the Bread Maker for the ﬁrst time ................................................................ 9

The Bread Maker programmes ..................................................................................10-12

Measuring your ingredients ........................................................................................... 13

Placing your ingredients into the bread pan ................................................................... 14

Instructions for use ..................................................................................................15-17

A guide to ﬂours and other ingredients ....................................................................18-20

A guide to adding ﬂavourings .......................................................................................21

Adapting your own recipes............................................................................................22

Hints and tips ................................................................................................................23

Recipes ....................................................................................................................24-32

Troubleshooting .......................................................................................................33-36

Care and cleaning .........................................................................................................37

Recycling your electricals ...............................................................................................38

Electrical connections .................................................................................................... 38

PRODUCT FEATURES

Lid

Hook

Viewing window

Bread pan handle

Kneading paddle

Air vents

Cord and plug

Measuring cup

Measuring spoon

Bread pan lid

Removable bread pan

Baking chamber

Paddle stem

Control panel

SAFETY CAUTIONS

Carefully read all the instructions before using the appliance and keep in a safe place for future reference. Always follow these safety cautions when using the appliance to avoid personal injury or damage to the appliance. This appliance should be used only as described in this instruction book.

• This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be done by children unless they are older than 8 and supervised.

• Make sure your electricity supply matches the voltage shown on the appliance.

• Ensure all packaging materials and any promotional labels or stickers are removed from

the appliance before the ﬁrst use.

• Always inspect the appliance before use for noticeable signs of damage. Do not use if

damaged or has been dropped. In the event of damage, or if the appliance develops a fault contact the Lakeland customer care team on 015394 88100.

• Do not use this appliance if the lead is damaged. If the lead is damaged it must be

replaced with a special lead contact the Lakeland customer care team on 015394 88100.

• Always use the appliance on a dry, level, heat resistant surface.

• Unplug from the mains when not in use and before cleaning. Allow to cool before

cleaning the appliance. To disconnect, turn the socket to “off “and remove the plug from the mains socket.

• Do not use any accessories or attachments with this appliance other than those

recommended by Lakeland.

• To protect against ﬁre, electric shock or personal injury, do not immerse cord, plug or

unit in water or other liquids.

• Do not leave the lead hanging over the edge of a kitchen table or worktop. Avoid

contact between the lead and hot surfaces.

• For indoor use only.

• For domestic use only.

• This appliance should be used for preparation of food as described within the

instructions for use that accompany it.

• Always ensure that your hands are dry before removing the plug from the mains socket.

Never pull the plug out of the mains socket by its lead.

• To avoid injury or possible ﬁre, do not cover the appliance when in use.

• Do not connect this appliance to an external timer or remote control system.

• An extension cable may be used with care. The electrical rating of the cable should be

at least as great as the appliance. Do not allow the cable to hang over the edge of the worktop or touch any hot surfaces.

• This appliance complies with the basic requirements of Directives 04/108/EC

(Electromagnetic Compatibility) and 06/95/EC (Safety of Domestic Electrical Appliances)

• WARNING: A cut off plug inserted into a 13amp socket is a serious safety (shock)

hazard. Ensure the cut off plug is disposed of safely.

• The surfaces of the appliance will be hot when in use and after use. DO NOT TOUCH

these surfaces as possible injury could occur. Allow to cool completely before handling or moving this appliance.

• CAUTION: The plastic bags used to wrap this appliance or the packaging may be

dangerous. To avoid risk of suffocation, keep these bags out of reach of babies and children. These bags are not toys.

• Do not operate empty unless the instructions advise otherwise e.g. for the ﬁrst use.

• Do not touch any moving parts whilst in use.

• Do not lift or move the Bread Maker whilst in use or when still hot.

• Do not cover the Bread Maker or block the air vents when in use. Make sure the Bread

Maker is positioned away from walls and other surfaces when in use, to allow plenty of air circulation around appliance.

• The bread pan and kneading paddle will be very hot after use – always use oven gloves

to remove the hot bread pan from the oven chamber, and remove the paddle from your bread.

• The oven chamber will remain very hot after the bread pan has been removed, do not

place hands inside and allow to cool completely with the lid open.

THE CONTROL PANEL

Programme number

On/Off button

Timer buttons

Crust button

• Plug in and switch on the Small Space Bread Maker at the socket.

• The display screen will brieﬂy illuminate and you will hear a beep.

• The display will look like the image above, showing the default setting of “1, 3:00”.

Shows time in hours/minutes until your bread is ready

Menu button

Loaf size button

ON/OFF BUTTON

• This button starts and stops the programme you have selected.

• Press this button to start. There will be a short beep and the two dots between the

‘hour’ and ‘minute’ on the display will ﬂash, to show the programme has started.

• Press this button and hold until the maker bleeps to stop the programme. The display

will go back to the default setting again.

MENU BUTTON

• This button sets the programme you have selected.

• Press this button repeatedly to scroll through each programme, using the menu on the

lid as a guide. The maker will bleep each time and the programme number will show in the display screen.

• See ‘Bread Maker Programmes’ to help you select your programme.

CRUST BUTTON

• This button allows you to select the colour you would like

your crust.

• Press the button to select a light, medium or dark coloured

crust, the arrow will move through the icons on the left hand side of the display.

• See the table of Bread Maker Programmes to see which you

can use the crust button on.

LOAF SIZE BUTTON

• This button allows you to select the size of loaf you are baking.

• Press the button to select a 750 gram or 1000 gram loaf, the

arrow will move between the sizes on the right hand side of the display.

• See the table of Bread Maker Programmes to see which you

can use the size button on.

TIMER BUTTONS

• These buttons allow you to add time to the bread programme you are using. The timer

can be set up to 13 hours in advance, so you can have a fresh loaf ready when you get up for breakfast.

• First, select your programme, size and crust. The time the programme takes will be

shown in the display.

• Press “+ and – “ to add additional time to when you would like your loaf ready. The

time is set in 10 minute increments.

• For example, it is 8.30pm and you want your bread ready at 7am the following day, so

in 10 hours and 30 minutes. Select your programme, and use the ‘+ and –‘ buttons to increase the time on the display to ‘10:30’.

• Press the on/off button to start the time counting down, the display will show the

remaining time and the dots will ﬂash.

• Note: Do not use the timer when using ingredients which may spoil like eggs, milk,

cream or cheese.

• See the table of Bread Maker Programmes to see which you can use the timer on.

BREAD PAN LID

• You can clip this to your bread pan when using Programme 11 – SANDWICH to bake an

evenly shaped loaf which is perfect for slicing. See page 32 Programme 11 – SANDWICH.

BEFORE USING BREAD MAKER FOR THE FIRST TIME

• When you switch on the Bread Maker for the ﬁrst time there may be an slight burning

smell, this is normal for a new heating element and will stop after a few uses.

• Wash the bread pan and kneading paddle in hot, soapy water, rinse and dry thoroughly.

• You will need to operate the Bread Maker empty for the very ﬁrst use.

• Place the Bread Maker on a ﬂat, dry surface.

• Put the bread pan into the baking chamber, sitting the lock on

the base onto the lock in the centre of the chamber at a slight angle. Twist it clockwise until it clicks into place.

• Slot the kneading paddle onto the paddle stem inside

the bread pad.

• Close the lid.

• Plug in and switch on at the socket.

• The Bread Maker will beep and the display screen will

illuminate brieﬂy and show the default setting ‘1 3:00’.

• Press the MENU button repeatedly and select Programme 12

– BAKE. The display will show ’12 1:00’.

• Press and hold the on/off button to start the machine.

• The Bread Maker will begin to count down on the display

screen. Leave it on for 10 minutes. You may hear some intermittent clicks during this time.

• Press and hold the on/off button to stop the programme after

10 minutes.

• Open the lid and allow the Bread Maker to cool completely.

• Lift out the paddle, then lift out the bread pan by holding the

handle and twisting it anti-clockwise.

• Wash, rinse and dry the bread pan and kneading paddle again and replace.

• You are now ready to make your ﬁrst loaf.

Twist the pan clockwise to lock.

Slot the paddle onto the paddle stem.

THE BREAD MAKER PROGRAMMES

PROCESSES

Knead - Two kneads are standard for most settings. The ﬁrst knead will mix the ingredients.

Rise - These are periods of rising in which the unit will not be active except for the display

counting down.

Bake - The loaf is in the ﬁnal baking cycle. Baking time and temperature will be regulated

according to the programme.

Here is a summary of each programme, the type bread it makes and the time it takes:

Options Timings of each process

Programme Type of Bread Cycle 1

Knead/

Crust

• •

Rise

Timer

23min 90min 55-65

25min 90min 60-70

23min 132min 60-70

25min 135min 65-75

22min 130min 55-65

25min 130min 60-70

20min 45min 60-70

1.BASIC For kneading, rising and baking

2.FRENCH For kneading, rising and baking

3. WHOLE WHEAT

4. QUICK For kneading, rising and baking

normal white or brown bread.

with a longer rise time. The bread will have a crisper crust and a lighter texture.

For kneading, rising and baking bread made with whole wheat ﬂours. Use this programme for all whole wheat, brown and granary loaves. It has a longer second rising time.

bread in a shorter time than the BASIC programme, but longer time than the ULTRA FAST programme. This programme has shorter rising times. It produces an excellent loaf with a slightly smaller denser texture than the BASIC programme.

Size

• • •

Cycle 2 Knead/ Rise

750g loaf

1000g loaf

750g loaf

1000g loaf

750g loaf

1000g loaf

Bake Total

2hr48min-

min

2hr58min

2hr55min-

min

3hr5min

3hr35min-

min

3hr45min

3hr45min-

3hr55min

3hr27min-

3hr37min

3hr35min-

3hr45min

2hr05min-

2hr15min

Options Timings of each process

Programme Type of Bread Cycle 1

Knead/

Size

Crust

Timer

Rise

5. SWEET For kneading, rising and baking sweet bread.

6. ULTRA-FAST For kneading, rising and baking in the shortest time. This programme has only one rise and one knead. Loaves require warm water, extra yeast and less salt. The loaf will be smaller with a denser texture than bread made using the QUICK programme. Ideal for very fast baking.

7. GLUTEN FREE A special programme for gluten free ﬂours and baking mixes. The programme has a long second rising time. The dough used is usually more like a batter, and is wetter than ordinary dough. We do not

recommend using the timer on this programme.

8. DOUGH This setting is for kneading and rising, with no bake function. Then remove the raw dough and shape it into rolls, pizzas etc. to oven bake in a conventional oven.

9. JAM For making jam and marmalade. This programme will produce approximately 400g of jam or marmalade. Ideal for using up smaller quantities of fruit.

10. CAKE Produces cakes and tea loaf recipes containing baking powder or baking soda and eggs, rather than yeast dough. This programme mixes and bakes the cake. Cakes will be smaller and denser than those baked in a conventional oven, but just as moist.

• • •

- - -

- • •

25min 90min 50-60

25min 90min 55-65

13min 30min 40-50

13min 35min 45-55

25min 115min 50-60

25min 115min 55-65

20min 70min 1hr30min

15min 45min 20min 1hr20min

16min 14min 50-60

Cycle 2 Knead/ Rise

750g loaf

1000g loaf

750g loaf

1000g loaf

750g loaf

1000g loaf

Bake Total

2hr45min-

min

2hr55min

2hr50min-

1hr23min-

1hr33min

1hr33min-

1hr43min

3hr10min-

3hr20min

3hr15min-

3hr25min

1hr20min-

1hr30min

3hr

Options Timings of each process

Programme Type of Bread Cycle 1

Knead/ Rise

Crust

Timer

25min 95min 50-60

25min 95min 55-65

11. SANDWICH For kneading, rising and baking light textured bread with a thinner crust – ideal for making sandwiches.

12. BAKE This programme can be used with the DOUGH programme, when adding other ingredients. After making your dough, knead in the additional ingredients such as nuts, fruit. Then return the dough to the bread pan to BAKE. Leave the dough to rise for approximately 30 – 40 minutes.

You can also use this programme to darken crusts if the ﬁnished loaf is too light at the end of another programme. Use the viewing window and take the loaf out of the machine when you are happy with the colour.

You can also crisp and freshen bread using this programme.

Size

• • •

- - - - -

Cycle 2 Knead/ Rise

750g loaf

1000g loaf

Bake Total

2hr50min-

min

2hr55min-

min

10-60

min

3hr05min

10-60

3hr

min

MEASURING YOUR INGREDIENTS

One of the most important steps for making good bread is to use the exact measure of ingredients. Always use the measuring cup and spoon included with your Bread Maker.

If you prefer to use kitchen scales, metric measurements have also been included in our recipes.

• Any liquids should be measured with the measuring cup or spoon provided. Observe the level of the measuring cup and spoon at eye level, to ensure the quantities are precise.

• After measuring cooking oil or other liquids, wash, rinse and dry the measuring cup and spoon thoroughly before measuring any other ingredients.

• Dry measuring must be done by gently spooning ingredients into the measuring cup, then once ﬁlled, level off with a knife. Do not be tempted to add more of the ingredient than required, or to pack them down tightly into the cup as this will affect the recipe.

• The maximum quantity of ﬂour you should use is 600g (or 4 amount of yeast you should use is 5g (or 1 ½ teaspoons).

• The measuring spoon measures 1 teaspoon (5ml) and 1 tablespoon (15ml). The measuring cup holds 230ml (130g).

/3 cups). The maximum

PLACING YOUR INGREDIENTS INTO THE BREAD PAN

Ensure the ingredients are put into the Bread Maker in the exact order given in the recipe; or as follows:

• First, liquid ingredients at room temperature.

• Second, dry ingredients. Add the ﬂour gently and make sure it is evenly distributed over the liquid. If you tip it onto the liquid too ﬁercely the liquid may seep up through the ﬂour and affect the action of the yeast. This is particularly important if you are using the timer buttons to delay the Bread Maker.

• Lastly, yeast. The yeast must be kept separate from the wet ingredients and salt. Create a small hole in the dry ingredients using your ﬁnger or a spoon and place the yeast in the hole. Make sure the yeast is fresh – check the use by date.

Yeast or soda

Dry ingredients

Water or liquid

Ensure the ingredients are at room temperature unless otherwise stated. Water should be cold unless the recipe states otherwise (e.g. the ULTRA-FAST programme).

INSTRUCTIONS FOR USE

Select your recipe. We suggest starting with the BASIC bread recipe we have included in this booklet.

1. Put the bread pan into the baking chamber, sitting the lock on the base onto the lock in the centre of the chamber at a slight angle. Twist it clockwise until it clicks into place.

2. Rub a little margarine or butter onto the kneading paddle before you slot it onto the paddle stem inside the bread pan. This prevents the dough from sticking to the paddle and makes it easier to remove the paddle from the bread after baking.

3. Add your ingredients to the Bread Pan in the order recommended in the recipe or in ‘Placing your ingredients into the bread pan’. Close the lid.

Plug in and switch on at the socket.

4. The maker will beep and the display will illuminate brieﬂy and show the default setting ‘1 3.00’.

5. Press the MENU button repeatedly to select your programme. Press the crust button to select your crust. Press the loaf size button to select your size. Set the timer if you need to change the time your loaf will be ready.

6. Press the on/off button to start. The programme will start. There will be a short beep and the two dots between the ‘hour’ and ‘minute’ on the display will ﬂash.

The Bread Maker will work through each step of the bread

making process until your loaf is completely baked. The time remaining until your loaf is ready will countdown on the display.

Twist the pan clockwise to lock.

The two dots ﬂash when counting down.

ALERT TO TELL YOU WHEN TO ADD EXTRA INGREDIENTS

Approximately 30 minutes into each programme (this varies depending on the programme); the machine will beep 10 times.

This alert tells you when you can add additional ingredients such as fruit, olives, nuts etc. (see ‘A guide to adding ﬂavourings’ for ideas).

Open the lid, quickly add the ingredients and close the lid again.

7. Look at the dough through the viewing window after a few minutes, to make sure all the ﬂour is incorporated into the dough. Sometimes ﬂour may be left in the corners of the bread pan. If this happens, quickly open the lid and use a non stick spatula to loosen any ﬂour, so it can be evenly mixed in.

8. When the programme cycle has ﬁnished, the Bread Maker will beep 10 times and the display will show ‘0:00’. Indicating that the machine is in keep warm mode.

KEEP WARM

The Bread Maker will automatically keep bread warm for serving for 60 minutes after it has ﬁnished baking if you do not switch the Bread Maker off.

This helps minimize moisture build up if the loaf is not removed from the Bread Maker immediately after baking.

This function does not work on Programme 8 – DOUGH and Programme 9 – JAM.

For best results, remove the bread as soon as the programme is complete and allow it to cool on a cooling rack.

9. To switch the Bread Maker off, press the on/ off button and hold until the maker bleeps. The display will go back to the default setting (1 3:00). Switch off and unplug the socket.

10. Open the lid. Using an oven glove, hold the bread pan handle and turn the bread pan anti- clockwise to unlock and gently take the pan out of the machine.

11. Using oven gloves turn the bread pan upside down and gently shake the loaf onto a cooling rack. If the loaf does not fall out straight away gently loosen the sides of the loaf with a non stick spatula, knock the corner of the bread pan on a wooden board, or rotate the base of the paddle stem underneath the bread pan, to help release it.

12. The kneading paddle may have stayed in the loaf when you take it out of the bread pan. Use the hook supplied to remove the paddle from the loaf. Take care and use oven gloves as the paddle will be very hot.

13. Leave the loaf to cool for at least 20 to 30 minutes, to allow the steam to escape; the bread will be difﬁcult to slice if hot.

The oven chamber will remain very hot after the bread pan has been removed. Do not

place hands inside, and allow it to cool completely with the lid open.

STORING BREAD

Home-made bread does not contain any preservatives, so it should be eaten within 2 to 3 days of baking. If you are not eating it immediately, wrap it in foil or put it in a plastic bag and seal.

Crispy, French-style bread will soften when stored so it is best left uncovered until sliced.

If you are freezing your bread, slice the loaf beforehand so you can defrost slice by slice as you need it.

PROGRAMME BACKUP

If the power is accidentally switched off, or there is a power failure when the Bread Maker is in use, it will ‘remember’ where it is up to in the programme cycle for up to 10 minutes.

When power is resumed the Bread Maker will continue automatically.

This function does not work beyond 10 minutes, please discard your ingredients and start the programme again. If the programme has not yet started the ‘rising’ process, you can press the on/off button to start the programme again from the beginning.

A GUIDE TO FLOURS AND OTHER INGREDIENTS

The main 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.

STRONG WHITE BREAD 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 when making bread because this has a higher protein level essential for the development of the gluten. Do not use ordinary plain white ﬂour or self raising ﬂour for making yeast risen breads in the Bread Maker, because you will not get a good result. There are several brands of white bread ﬂour in the shops – look for STRONG or BREAD ﬂour on the bag.

STRONG WHOLEMEAL OR WHOLE WHEAT BREAD FLOURS

Wholemeal ﬂours include the bran and wheat germ and have a nutty ﬂavour. Wholemeal ﬂour gives a courser textured bread. Look for STRONG wholemeal bread ﬂour in the shops. If you make a loaf using just wholemeal ﬂour it will be denser than a white loaf. Wholemeal dough rises slowly, which is why there is a special programme on this machine. For a lighter loaf replace part of the wholemeal ﬂour with a white ﬂour.

STRONG GRANARY BREAD FLOURS

A combination of white, wholemeal and rye ﬂours with malted whole wheat grains, which adds texture and ﬂavour. You can use this 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 can add an interesting tang to your loaf. Do not use these ﬂours on their own or the dough will be very sticky and the loaf will be heavy and very dense.

OTHER GRAINS

Other grains, for example millet, barley, buckwheat, cornmeal and oatmeal cannot be used alone to make bread but they can be added in small quantities to white bread ﬂour. Try these by replacing 10 to 20% of white bread ﬂour in your recipe with these other grains.

SALT

A small quantity of salt is essential for bread making. It helps to develop the dough and gives ﬂavour. Use ﬁne table salt or sea salt rather than course ground salt (keep this 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. It inhibits the growth of yeast to prevent over-rising and stops the dough collapsing.

Take care to add the correct amount as too much salt will kill the yeast or prevent it rising sufﬁciently.

SWEETENERS

Use white or brown sugars, honey, malt extract, golden syrup, maple syrup, molasses or treacle to sweeten your recipes when using Programme 5 – SWEET.

Sugar and liquid sweeteners help with the colour of the bread and add a golden colour to the crust. Sugar also attracts moisture which improves the keeping quality of the bread.

Sugar provides food for the yeast. It is not essential as modern types of dried yeast are able to feed on the natural sugars and starches found in the ﬂour but it will help to make the dough more active.

If you are substituting a liquid sweetener for sugar then the total liquid quantity of the recipe will need to be reduced slightly.

FATS AND OILS

A small amount of fat or oil will give a softer crumb and helps to extend the freshness of the loaf. Use butter, margarine or lard in small quantities. Do not use low fat spreads as they contain up to 40% water and can affect the overall quantities in your recipe.

LIQUID

Some form of liquid in your recipe is essential. Usually water or milk is used, water gives a crisper result. Water can be combined with skimmed milk powder. If using the time delay it important to use water and skimmed milk powder as ordinary milk will deteriorate if it is left to stand for too long.

For most programmes you can use water straight from the tap, but use warm water if you are using Programme 6 – ULTRA-FAST.

• If your tap water is very cold, leave it to stand and warm up to room temperature for 30

minutes before use.

• Don’t use milk straight from the fridge, leave it to stand and warm up to room

temperature for 30 minutes before use.

• Buttermilk, yoghurt, sour cream and soft cheeses such as ricotta, cottage or fromage

frais can all be used as part of the liquid content and will give a moister crumb.

• Eggs can be added to enrich your dough. They will also improve the colour and add

structure and stability to the gluten during rising. If using eggs, reduce the liquid content accordingly. Place the egg inside the measuring cup and top it up with the rest of the liquid to the correct level for the recipe.

YEAST

All the recipes in this book have been written using easy blend; fast action yeast which does not require dissolving in water ﬁrst, is very easy to use and tends to give better results. Place the yeast in a well in the ﬂour, to keep it dry and separate from the liquid until mixing starts.

• For best results use easy blend, fast action yeast.

• Only use the amount of yeast stated in the recipe. If too much is added it will cause

the dough to spill out over the top of the bread pan.

• Once a sachet of yeast is opened it should be used within 48 hours.

• Always use yeast before its use by date.

• When using dried yeast that has been specially designed for use in bread makers,

always follow the instructions on the packet.

PACKET BREAD MIXES

You can use packet bread mixes in the Small Space Bread Maker. Instructions for use will be on the packet. Make sure you do not exceed the maximum amount of ingredients the Bread Maker can work with; the maximum amount of ﬂour you can use is 600g

/3 cups).

Do not use bread mixes with the timer buttons. These will not work as you cannot separate the yeast from the liquid.

A GUIDE TO ADDING FLAVOURINGS

You can add different ﬂavours and ingredients to make a wide variety of delicious breads. For example nuts, seeds, fresh or dried herbs, sun dried tomatoes, olives, fruit or chocolate.

There are several ways you can add these:

1. AT THE VERY START, WITH THE MAIN INGREDIENTS

If you add the ingredients at the start, they will be very ﬁnely distributed throughout the bread because they will be subjected to each vigorous bread making cycle.

For example, if you add sun dried tomatoes at the start you will not have pieces of tomato in the dough; you will lose the texture of the tomatoes but will get an attractive coloured bread with a delicious ﬂavour and aroma.

Foods such as herbs and small seeds e.g. sunﬂower, sesame, poppy seeds or cheese, can be added at the start because they will not lose their texture in the same way.

2. BEFORE THE FINAL KNEADING, RISING AND BAKING CYCLE

Approximately 30 minutes into each programme (this varies depending on the programme); the machine will beep 10 times. Open the lid, quickly add the ingredients and close the lid again.

Ingredients added at this point will be distributed throughout the dough and retain more of their shape and texture. You can add additional ingredients such as fruit, olives or nuts.

3. USE THE DOUGH AND THEN THE BAKE PROGRAMMES.

Make your dough using Programme 8 – DOUGH, and then place your dough on a lightly ﬂoured board. Remove the kneading paddle and put it back onto the paddle stem inside the bread pan (take care it will be hot). Then manually fold in your additional ingredients, reshape the dough and return to the bread pan.

Close the lid and leave the dough to rise for 30 to 40 minutes.

Now select Programme 12 – BAKE to ﬁnish the loaf, or you can bake the loaf in your conventional oven.

The ingredients will retain their shape and texture.

Note: You can add some ingredients at the very start to add an overall ﬂavour and colour to the dough, and keep some to add later in the cycle so the ﬁnished bread has some bigger pieces.

If you are using the timer to delay your programme, you will need to put all the ingredients into the bread pan at the beginning. You will also need to consider the moisture content of additional ingredients. Juicy dried apricots or roasted red peppers may add as much as a tablespoon of juice as they go through the kneading process. Also, too much sugar can interfere with the action of yeast, so high sugar additives like candied peel should be added later in the kneading cycle.

+ 47 hidden pages

Lakeland 19692 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual