Panasonic SD-2511 User Manual

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Automatic Bread Maker

OPERATING INSTRUCTIONS AND RECIPES (Household Use)

Thank you for purchasing this Panasonic product.

Please read these instructions carefully before using

this product and save this manual for future use.

The explanations inside mainly focus on the SD-2511

white model.

This product is intended for household use only.

Model No.

SD-2511

Before Use How to Use Recipes How to Clean Troubleshooting

For more recipes please visit The ideas kitchen

www.theideaskitchen.com

SD-2511_UK.indd 1 2015/01/09 15:29:22

Contents

Before Use



Safety Instructions ································································································································································· 3



Accessories/Parts Identification ················································································································································ 6



Bread-making Ingredients ······················································································································································· 8

How to Use



List of Bread Types and Baking Options ···································································································································· 10



Baking Bread ······································································································································································12



When adding extra ingredients ················································································································································14



Baking Brioche ····································································································································································15



Baking Rustic Artisan ···························································································································································· 16



Rustic Sourdough/Rustic Sourdough Dough STAGE 1 Making Sourdough starter ········································································································································18 STAGE 2 Baking Rustic Sourdough ·········································································································································19 STAGE 2 Making Rustic Sourdough Dough ······························································································································· 20



Making Dough ·····································································································································································21



Making Brioche Dough ··························································································································································22



Making Rustic Artisan Dough ··················································································································································23



Baking Rustic Scone ·····························································································································································24



Baking Cake ·······································································································································································26



Making Jam ········································································································································································27



Making Compote ··································································································································································28

Recipes



Recipe Contents ··························································································································································· 29

Recipes ····································································································································30–49

How to Clean



Care & Cleaning ··································································································································································50

To Protect the Non-stick Finish



To protect the non-stick finish ················································································································································· 51

Troubleshooting



Troubleshooting ···································································································································································52

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Before Use

Safety Instructions

In order to prevent accidents or injuries to the user, other people, and damage to property, please follow the instructions below.



The following charts indicate the degree of damage caused by wrong operation.

Please make sure to follow these instructions.

Warning: Caution:



The symbols are classified and explained as follows.

This symbol indicates prohibition.

Indicates serious injury or death.

Indicates risk of injury or property damage.

This symbol indicates requirement that must be followed.

Warning

Do not use the appliance if the power cord or power plug is damaged or the power plug is loosely connected to the power outlet.

(It may cause an electric shock, or fire due to short circuit.)



If the supply cord is damaged, it must be replaced by the manufacturer, its

service agent or similarly qualified person in order to avoid a hazard.

Do not damage the power cord or power plug.

(It may cause an electric shock, or fire due to short circuit.) Following actions are strictly prohibited. (Modifying, placing near heating elements, bending, twisting, pulling, putting heavy objects on top, and bundling the cord.)

Do not plug or unplug the power cord with wet hands.

(It may cause an electric shock.)

Do not exceed voltage on the outlet and do not use alternate current other than listed on the appliance.

(It may cause an electric shock or fire.)

●

Make sure the voltage supplied to the appliance is the same as your local supply.

●

Plugging other devices into the same outlet may cause an electric overheating.

Insert the power plug firmly.

(Otherwise it may cause an electric shock and fire caused by the heat that may generate around the plug.)

Clean the power plug regularly.

(A soiled power plug may cause insufficient insulation due to the moisture and lint build-up, which may cause a fire.)



Unplug the power plug, and wipe with the dry cloth.

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Safety Instructions

Warning

Discontinue using the appliance immediately and unplug in the unlikely event that this appliance stops working properly.

(It may cause smoking, fire, electric shock or burn.) e.g. for abnormal or breaking down

●

The power plug and the power cord become abnormally hot.

●

The power cord is damaged or power failure.

●

The main body is deformed or is abnormally hot.

●

The appliance makes abnormal turning noise during use.



Unplug the appliance immediately and consult a Panasonic dealer and have it

serviced by an authorized technician.

Do not touch, block or cover the steam vent holes during use.

(It may cause a burn.)

●

Especially pay attention for children.

Do not disassemble, repair or modify this appliance.

(It may cause a fire, electric shock or injury.)



Consult a Panasonic dealer and have it serviced by an authorized technician.

Do not immerse the appliance in water or splash it with water.

(It may cause an electric shock, or catch a fire due to short circuit.)

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 made by children unless they are older than 8 and supervised. Keep the appliance and its cord out of reach of children less than 8 years.

(It may cause burns, injury or electric shock.)

Caution

Make sure to hold the power plug when unplugging the power plug.

(Otherwise it may cause an electric shock, or fire due to short circuit.)

Unplug the power plug when the appliance is not in use.

(Otherwise it may cause an electric shock, or fire due to electric leakage.) Please unplug and allow the appliance to cool down before cleaning it. (It may

cause a burn.)

Do not allow the power cord to hang over the edge of the table or touch a hot surface. (It may cause a burn or injury.)

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Before Use

Caution

Fuse cover

Do not remove the bread pan or unplug the Bread Maker during use. (It may cause a burn or injury.)

Do not use the appliance on following places.

●

Position the Bread Maker on a firm, dry, clean, flat heatproof worktop at least 10 cm (4 inches) from the edge of the worktop. (It may cause the appliance to slip and fall from the worktop.)

●

Do not place on unstable surfaces, on electrical appliances

such as a refrigerator, on materials such as tablecloths or on carpet, etc. (It may cause falling or a fire.)

●

During baking the unit heats up. The Bread Maker should be

placed at least 5 cm (2 inches) from adjacent walls and other objects. (It may cause a discoloration or deformation.)

Do not touch hot area such as bread pan, inside of unit, heating element or inside of the lid while the appliance is in use or after cooking. The temperature of accessible surfaces may be high when the appliance is operating.

(The surfaces get hot during use which cause burns.)



To avoid burns, always use oven gloves when removing the bread pan or the

finished bread. (Do not use wet oven gloves.) Also take care when removing the finished bread or kneading blade.

Heating element

Important Information



Do not use the appliance outdoors, in the immediate vicinity of heat sources

or in rooms of high humidity. (It may cause a malfunction or deformation.)



Do not use excessive force on the parts as is illustrated on the right.

(It may cause a malfunction or deformation.)



This appliance is not intended to be operated by means of an external timer or separate remote-control system.

Electrical Requirement

FOR YOUR SAFETY PLEASE READ THE FOLLOWING TEXT CAREFULLY.

This appliance is supplied with a moulded three pin mains plug for your safety and convenience. A 13-amp fuse is fitted in this plug. Should the fuse need to be replaced please ensure that the replacement fuse has a rating of 13-amp and that it is approved by ASTA or BSI to BS1362.

Check for the ASTA mark If the plug contains a removable fuse cover, you must ensure that it is refitted when the fuse is replaced. If you lose the fuse cover, the plug must not be used until a replacement cover is obtained. A replacement fuse cover can be purchased from your local Panasonic Dealer.

or the BSI mark on the body of the fuse.

Temperature sensor

Inside of the lid

If the fitted moulded plug is unsuitable for the socket outlet in your home, then the fuse should be removed and the plug cut off and disposed of safely. There is a danger of severe electrical shock if the cut off plug is inserted into any 13-amp socket.

How to replace the fuse

The location of the fuse differs according to the type of AC mains plug (figures A and B). Confirm the AC mains plug fitted and follow the instructions below. Illustrations may differ from actual AC mains plug.

Open the fuse cover with a screwdriver and replace the fuse and close or attach the fuse cover.

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Figure A Figure B

Accessories/Parts Identification

Main Unit

Raisin nut dispenser

The ingredients placed in the raisin nut dispenser will drop into the bread pan automatically upon selecting the menu with raisin (3, 4, 7, 16, 20, 21, 23 and 31). Turn to P. 14 for ingredients which may be placed in the raisin nut dispenser. Never operate the Bread Maker without the dispenser being in place.

Dispenser lid

Kneading blade (rye bread)

Raisin nut dispenser flap

Lid

Accessories

Sourdough cup × 2

To measure out liquids and to make sourdough starter

Lid

(max. 550 mL)

Kneading blade (wheat bread and gluten and wheat free bread)

Handle

Bread pan

Control panel

Measuring spoon

To measure out sugar, salt, yeast, etc. (15 mL) (5 mL)

•

10 mL increments

Tablespoon

•

1⁄2 marking

Sourdough starter spoon

To measure out sourdough starter yeast

Teaspoon

•

1⁄4, 1⁄2, 3⁄4

markings

Plug

approx. 0.1 g

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Before Use

Control Panel

Operation status

: displayed for the current stage of the program. Ingredients are being regulated on the

‘Rest’ stage before kneading. : displayed when there has been an interruption in the power supply. : displayed when adding ingredients manually on menu 4, 13, 21 and 29.

Time remaining until program finished

Also when adding ingredients manually, display will show the time until adding extra ingredients in the program.

Size

Press this pad to choose size. See P. 10 for available menu.

•

Press this pad to choose menu. Menu number will display and each time this pad is pressed, menu number will change to the next choice. (Hold the pad to advance more quickly) See P. 10 and 11 for menu number.

Crust

Press this pad to choose crust colour. See P. 10 for available menu.

•

Dark

•

Medium

•

Light

Timer

Set delay timer (time until bread is ready) or set the baking/cooking time for menu 18, 32 and 33.

‘▲’ Pressthispadtoincreasethe

time.

‘▼’ Pressthispadtodecrease

the time.

Start

The start light will flash during program selection. Press the start pad when programming is completed. When the start pad is pressed, the start light will stop flashing and become constant.

Stop

If you wish to change the program, you must stop the operation by holding down the stop pad for more than 1 second. The start light will go off. Then re-program accordingly.

This picture shows all words and symbols, but during operation only those relevant will be displayed.

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Bread-making Ingredients

Water

Flour

Main ingredient of bread. The protein in flour forms gluten during kneading. Gluten provides structure and texture and helps the bread to rise.

Use strong white bread flour only.

Flour must be weighed on scales.

Use normal tap water.

Use tepid water if using menu 2, 6, 8, 14 or 24 in a

cold room.

Use chilled water if using menu 8, 9, 13, 15, 16, 24,

25, 29, 30 or 31 in a hot room.

Always measure out liquids using the sourdough cup

provided.

Salt

Improves the flavour and strengthens gluten to help the bread rise.

The bread may lose size/flavour if measuring

is inaccurate.

Dairy Products

Add flavour and nutritional value.

If you use milk instead of water, the nutritional

value of the bread will be higher, but do not use in timer setting as it may not keep fresh overnight.



Reduce the amount of water proportionally

to the amount of milk.

Sugar (granulated sugar, brown sugar, honey, treacle etc)

Adds softness and gives crust colour.

Yeast

Enables the bread to rise.

Yeast which has ‘Easy

Blend’, ‘Fast Action’ or ‘Easy Bake’ written on the packet is recommended.

Do not use dried yeast

that requires preliminary fermentation.

When using yeast from sachets, seal the sachet

again immediately after use. To store follow manufacturers instructions but use opened individual sachets within 48 hours.

Fat

Adds flavour and softness to the bread.

Use butter (unsalted), margarine or

oil. 2 tbsps oil are equivalent to 25 g butter.

You can make your bread taste better by adding other

ingredients:

Eggs

Bran

Wheat germ

Spices, herbs

Improve the nutritional value and colouring of the bread. (Water amount must be reduced proportionally) Beat eggs when adding eggs.

Increases the bread’s fibre content.

• Use max. 50 g (2 oz).

Gives the bread a nuttier flavour.

• Use max. 50 g (2 oz).

Enhance the flavour of the bread.

• Only use a small amount (1–2 tsp).

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Before Use

Main Flours Used in Bread

Strong flour is milled from hard wheat and has a high content of protein which is necessary for the development of gluten. Carbon dioxide produced during fermentation is trapped within the elastic network of gluten, thus making the dough rise.

White flour:

Made by grinding wheat kernel, excluding bran and germ. Used in e.g. menu 1, 9, 19 or 25.

•

Always use strong flour when using the recipes in this book.

•

Do NOT use plain or self-raising flour as a substitute for bread flour.

Wholemeal flour:

Made by grinding entire wheat kernel, including bran and germ. Makes bread rich in minerals, but lower in height and denser than bread baked with white flour because the gluten strands are cut by the edges of bran flakes and germ.

Rye flour:

Contains some proteins, but these do not produce as much gluten as wheat flour. Makes dense, heavy bread with a flat or slightly sunken top crust (use in menu 8 or 24).

Spelt flour:

In the wheat family but is a completely different species genetically. Although it contains gluten some gluten-intolerant people can digest it. (Consult your doctor.) Makes loaves with a flat/slightly sunken crust. Spelt wholegrain flour bread becomes low height and dense compare with spelt white flour bread. We will recommend spelt white flour to be used more than the half of the entire flour.

•

There is Spelt (Triticum spelta) suitable for baking bread and Einkorm wheat (Triticum monococcum: also it is called small spelt) which is not

suitable for baking bread are sold as spelt. Please use spelt. (use in menu 15, 16, 30 or 31)

Brown flour: 10–15% of wheat grain removed during milling. Softgrain flour:

Strong white bread flour with wheat and rye grains added. Provides extra fibre, texture, and flavour.

•

Do not use with ‘Timer’ option (grains can absorb water and swell up, spoiling texture of loaf).

Granary

Has crushed wheat or rye grains added together with malted whole wheat. Makes brown bread coarser and moister with nuttier flavour.

•

Do not use more than stated quantity (could damage the bread pan’s non-stick finish).

or Malted Grain flour:

Stoneground flour:

Grains are crushed between two large millstones rather than with steel rollers.

•

Do not use more than stated quantity (could damage the bread pan’s non-stick finish, or overload motor).

Other flour:

Products milled from other grains (i.e. corn meal, rice, millet, soy, oat, buckwheat, barley flours).

•

Do not use more than stated quantity (hinders rising and texture).

•

Should not be used as substitute for bread flour.

•

Gluten Free - see P. 36.

Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the bread pan’s non-stick finish.

If using a bread mix...

Bread mixes including yeast

Place a 500 g mix in the bread pan, then add water.

(Follow instructions on the packet for the quantity of water)

Select menu 2– ‘Large’ size setting.

With some mixes, it is not clear how much yeast is

included, so results may vary.

Baking brioche with brioche mix

Select menu 13 or 2 – ‘Medium’ size – ‘Light’ crust colour.

Bread mix with separate yeast sachet

First place the measured yeast in the bread pan, then the

bread mix, then the water.

•

Bread Maker Capacity

400–600 g mix (for a loaf), 250–600 g mix (for a dough)

Set the machine according to the type of flour included in

the mix, and start the baking.

•

White flour, brown flour  menu 1

•

Whole wheat, multi grain flour  menu 5

•

rye flour  menu 8

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List of Bread Types and Baking Options

Function Availability and Time Required

• Time required for each process will differ according to room temperature.

Options Processes

Number

1 Basic

2 Basic Rapid

3 Basic Raisin

4 Rustic Artisan

5 Whole wheat

Whole wheat

Rapid Whole wheat

Raisin

8 Rye

9 French

Rustic Sourdough

Bake

11 Italian

12 Sandwich

Size Crust

Timer

l l l

l l

l l1l

l l l

—

— —

—

— —

Rest Knead Rise Bake Total

30 min– 60 min

— —

30 min– 60 min

1 hr–

1 hr 40 min

15 min– 25 min

1 hr–

1 hr 40 min

45 min–

60 min

40 min–

2 hr 5 min

0 min–

l

55 min

30 min–1 hr 10–15 min

1 hr–

1 hr 40 min

15–30 min

15–20 min

15–30 min

25–30 min

15–25 min

approx. 10 min

10–20 min

45–55 min

15–25 min



1 hr 50 min–

2 hr 20 min

approx. 1 hour

1 hr 50 min–

2 hr 20 min

1 hr 45 min–

2 hr 10 min

2 hr 10 min–

2 hr 50 min

1 hr 30 min–

1 hr 40 min

2 hr 10 min–

2 hr 50 min

1 hr 20 min– 1 hr 35 min

2 hr 45 min– 4 hr 10 min

2 hr 25 min–

3 hr 10 min

2 hr 25 min– 3 hr

2 hr 10 min–

2 hr 50 min

50–55 min

35–40 min

50 min 4 hours

50–55 min

50 min 5 hours

45 min 3 hours

50 min 5 hours

1 hour 3 hr 30 min

55 min 6 hours

55 min 5 hours

50 min 4 hr 30 min

50 min 5 hours

4 hr– 4 hr 5 min

1 hr 55 min– 2 hr

4 hr– 4 hr 5 min

13 Brioche

14 Gluten Free

15 Speciality

Speciality

Raisin

17 Rustic Scone

18 Bake only



1 Only ‘Light’ or ‘Medium’ available.



2 Only ‘Medium’ or ‘Dark’ available.



3 Can be set up to 9 hours, all others up to 13 hours.



4 There is a period of rise during the knead period.



5 There is a period of rest during the knead period.

• The Bread Maker will operate for a short time during the rise period (to ensure optimal gluten development).

—

— — — —

— — — — — —

l

—

30 min

—

— —

30 min–

1 hr 15 min

30 min–

1 hr 15 min

25–45 min

15–20 min 40–45 min 50–55 min

15–30 min

10 min

1 hr 25 min 50 min 3 hr 30 min

1 hr 50 min–

2 hr 45 min

1 hr 50 min–

2 hr 45 min

—

55 min 4 hr 30 min

65 min 1 hr 15 min

30 min– 1 hr 30 min

1 hr 50 min– 1 hr 55 min

30 min– 1 hr 30 min

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How to Use

Options Processes

Number

19 Basic

20 Basic Raisin

21 Rustic Artisan

22 Whole wheat

Whole wheat

Raisin

24 Rye

25 French

Rustic

Dough

Sourdough Sourdough

starter

28 Pizza

Size Crust

— — —

Timer

Rest Knead Rise Bake Total

30 min– 50 min

55 min– 1 hr 25 min

45 min– 60 min

40 min– 1 hr 45 min

0–40 min 45–55 min

15–30 min

25–30 min

15–25 min

approx. 10 min

10–20 min

— — — — —

— —

(Knead)

10–18 min

(Rise)

7–15 min

1 hr 10 min–

1 hr 30 min

1 hr 10 min–

1 hr 30 min

1 hr 5 min–



1 hr 20 min

1 hr 30 min–

2 hr

1 hr 30 min–

2 hr

— —

1 hr 35 min– 2 hr 40 min

1 hr 5 min– 1 hr 35 min

24 hours

(Knead)

approx. 10 min

—

(Rise)

approx. 10 min

2 hr 20 min

3 hr 15 min

2 hours

3 hr 35 min

2 hr 30 min

24 hours

45 min

29 Brioche

30 Speciality

Speciality

Raisin

32 Jam

33 Compote

— — —

30 min

30 min– 1 hr 5 min

25–45 min

15–30 min

35 min

1 hr 10 min–

1 hr 55 min

1 hr 10 min–

1 hr 55 min

—

— — — — — — —

1 hr 50 min

2 hr 45 min

1 hr 30 min– 2 hr 30 min

1 hr– 1 hr 40 min

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Baking Bread

Place the ingredients in the bread pan

Kneading blade

Turn to P. 30-35 for

bread recipes

Remove the bread pan and

set the kneading blade

Twist the bread pan anti-

clockwise and lift up to remove.

Ensure the kneading

blade is firmly on the kneading mounting shaft.

Ensure that the shaft and kneading blade are clean, see P. 50 for cleaning.

•

Use the specified kneading blade

when baking rye bread.

•

The kneading blade is designed to fit loosely on the

shaft.

Place the measured ingredients

in the bread pan

Place the dry yeast at the

bottom (so that it does not mix with the liquid until later).

Cover the yeast with all the dry

ingredients (flour, sugar, salt, etc.).

•

Flour must be weighed on

scales.

Pour in the water and any other

liquids.

•

Wipe the outside of the bread

pan to remove any flour or liquid.

Put the bread pan into the

Bread Maker and turn slightly clockwise.



Close the lid.

Baking bread with

added ingredients

(P. 14)

Clean and dry beforehand

SD-2511_UK.indd 12 2015/01/09 15:29:26

For optimum results, don’t open the lid until bread is complete

as it affects bread quality.

Plug the Bread Maker into a 230–240V socket

Make sure the start light is

off before selecting a program.

Set the program and start Remove the bread

Select a bake menu

(The display shows when menu ‘1’ is selected.)

To change the size

Turn to P. 10 for menu, availability of size and crust.

To set the timer

e.g. It is 9:00 PM now, and you want the bread to be ready at 6:30 the next

morning.



Set the timer to ‘9:30’ (9 hours 30 minutes from now).

• Pressing the pad once will advance the timer by 10 minutes (hold to advance more quickly).

•

Can be set up to 9 hours when using menu 10.



Current time Ready time

9hr 30min

from now

To change the crust colour

Press Start pad to start the machine

Time until the selected program is complete

The start light will come on.

Press Stop pad and

remove bread

when machine beeps 8 times and the bar at ‘End’ flashes.

The flashing start light will go off.

Remove the bread

immediately,

Oven glove

Bread pan

allow to cool, for example, on a wire rack

Unplug after use

The Bread Maker has a keep warm

facility to reduce condensation of steam within the loaf which operates if the stop pad is not pressed on completion of the program.

However, this will accelerate the

browning of the crust, therefore, upon completion of baking, switch off the unit, remove the bread immediately from the unit to cool it.

If you leave the bread to cool down in

the bread pan, moisture will be retained within the loaf which will affect the finished quality of the loaf. Therefore, cool on a wire rack to ensure optimum quality of the loaf.

How to Use

SD-2511_UK.indd 13 2015/01/09 15:29:27

When adding extra ingredients

Adding extra ingredients to bread or dough

By selecting a menu with Raisin (3, 4, 7, 16, 20, 21, 23 or 31), you can mix your favourite ingredients into the dough to make all kinds of flavoured breads.

Simply place the extra

ingredients in the dispenser or the

bread pan before start

Dry ingredients, insoluble ingredients



Place the extra ingredients in the raisin nut

dispenser and set the machine.

Correct Incorrect



Do not overfill the raisin nut dispenser.

Dried fruits

Nuts

Seeds

Herbs

Bacon, salami, olive, sundried tomatoes



Cut up roughly into approx. 5mm cubes.



Sugar-coated ingredients may stick to the raisin nut

dispenser and not fall into the bread pan.



Chop finely.



Nuts impair the effect of gluten, so avoid using too

much.



Using large, hard seeds may scratch the coating of

the dispenser and bread pan.



Use up to 1–2 tbsp of dried herbs. For fresh herbs,

follow the instructions in the recipe.



Sometimes oily ingredients may stick to the raisin nut

dispenser and not fall into the bread pan.



Cut the bacon and the salami into 1 cm cubes.



Cut the olive into 1⁄4.



Works well with Rustic Artisan menu. (Menu 4, 21)

Moist/sticky ingredients, soluble ingredients*



Place these ingredients together with

the others into the bread pan.

dispenser.

Fresh fruits, fruits pickled in alcohol



Only use quantities as in the recipe, as

the water content of the ingredients will affect your bread.

Cheese, chocolate

* These ingredients cannot be placed in the raisin nut

dispenser as they would stick to it and not fall into the bread pan.



Chop chocolate finely.



Cut the cheese into 1 cm cubes.



Works well with Rustic Artisan menu. (Menu 4, 21)

•

Follow the recipe for the quantities for each ingredient.

SD-2511_UK.indd 14 2015/01/09 15:29:27

How to Use

Baking Brioche

Yeast 11⁄4 tsp Strong White Bread Flour 400 g (14 oz) Sugar 4 tbsp Salt 1 tsp Skimmed milk 2 tbsp

Butter (Cut into 2 cm cubes and keep in fridge) Eggs 2

Water

Butter for adding later (Cut into 1–2 cm cubes and keep in fridge)

50 g (2 oz)

280 g (mixture of eggs and water)

70 g (3 oz)

Preparation (P. 12)

Select menu ‘13’

Cut the butter for adding later into 1–2 cm cubes and keep them in fridge.

Put the kneading blade into the bread pan.

Place the ingredients in the bread pan in the order listed in the recipe.

Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)

Press Start pad to start the machine

Time displayed indicating minutes until butter is added

The start light will come on.

42, 3

[Simple way to bake brioche] Add butter with other ingredients at the beginning.



Cut the butter into 2 cm cubes and place them

into the bread pan at the same time as the other ingredients.



Follow the steps shown on the left. However,

when the machine beeps on step 3 to add extra butter, please leave as it is.



Time required for completion is 3 hrs 30 minutes.

* When butter is added at the beginning, flavour,

texture and rising of bread are a little different from the time bread is baked with extra butter added in later.

Add additional butter when the beep

sounds, then press Start pad again

Complete placing the additional cubed butter while ‘ ’ is flashing.

After the Start pad is pressed

Display indicates remaining time until completion of the program

Press Stop pad and remove bread

when machine beeps 8 times and the bar at ‘End’ flashes

The flashing start light will go off.

When adding extra ingredients such as raisins,

add them with the butter. (Use max. 150 g for ingredients)

Even without pressing the Start pad, kneading

will continue after 5 min. It does not continue kneading immediately, even if the Start pad is pressed after adding butter or ingredients.

Do not add butter after display shows remaining

time. (P. 54)

SD-2511_UK.indd 15 2015/01/09 15:29:27

Baking Rustic Artisan

To cancel/stop once

started

(hold for more than 1 second)

Preparations (P. 12)

Select menu ‘4’

Put the kneading blade into the bread pan.

Place the ingredients in the bread pan in the order listed in the recipe (P.31).

For ingredients marked with , we recommend adding into the bread pan at step 3 when the sound beeps.

Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)

Press Start pad to start the machine

Time until the selected program is complete

The start light will come on.

42, 3

Time until adding the extra or moist/sticky ingredients will show. Time shown will vary according to the room temperature.

SD-2511_UK.indd 16 2015/01/09 15:29:28

How to Use

Add extra or moist/sticky ingredients

when the beep sounds, then press Start pad again

Place all ingredients while ‘ ’ is flashing. If no extra ingredients will be added, you may ignore the beeping sound. The machine will continue automatically after 5 minutes. For moist/sticky ingredients, we recommend to add in this step into the bread pan. (See right for the list of ingredients not suitable for raisin nut dispenser.)

After the Start pad is pressed or after 5 minutes

Display indicates remaining time until completion of the program Time shown will vary according to the room temperature.

Turn to P. 31 for

bread recipes

For ingredients, use max. 100 g as size-M, 125 g

as size-L or 150 g as size-XL.

Even without pressing the Start pad, kneading

will continue after 5 min. It does not continue kneading immediately, even if the Start pad is pressed after adding butter or ingredients.

Do not add ingredients after display shows

remaining time. (P. 55)

List of ingredients not suitable to put in the raisin

nut dispenser - Cheese, Chocolate (frozen), Onions (finely diced)

Press Stop pad and remove bread

when machine beeps 8 times and the bar at ‘End’ flashes

The flashing start light will go off.

SD-2511_UK.indd 17 2015/01/09 15:29:28

Rustic Sourdough/Rustic Sourdough Dough

STAGE 1 Making Sourdough starter

Lid

Remove the kneading blade.

Sourdough starter spoon

Sourdough cup (Keep clean and use sourdough starter only)

To cancel/stop once started

(hold for more than 1 second)

Two sourdough cups can be set at a time.

Bread pan

One quantity of sourdough starter

Yeast (use the sourdough starter

spoon to measure)

Rye flour 80 g (3 oz) Salt Yogurt 60 g (2 oz) Water (20°C) 80 mL

1 (0.1 g)

⁄2 tsp

Preparations

Mix all the ingredients well in the sourdough cup.

Put the lid on the sourdough cup.

Place the sourdough cup in the bread pan.

Set the bread pan into the main unit, and plug the machine into the

Select menu ‘27’

Press Start pad to start the machine

Time until the selected program is complete

The start light will come on.

(Remove the kneading blade)

socket. (Make sure the start light is off.)

Timer is not available on menu 27.

If you select a wrong menu, the sourdough cup

will melt.

Do not take out the sourdough cup until the

program is complete.

Press Stop pad and remove the

sourdough cup immediately

when machine beeps 8 times and the bar at ‘End’ flashes

The flashing start light will go off.

Store the sourdough starter in the fridge

If you leave the sourdough starter in the bread maker, fermenting power

decreases and the bread dose not rise.

Make sure to store it in the fridge, and use up all within 1 week.

(If the sourdough starter is stored in the freezer or at room temperature, fermenting power is lost.)

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Do not mix the new sourdough starter and the old

sourdough starter.

If the sourdough starter is made well, it smells

sour and like alcohol. (When the room temperature is over 30°C, the sourdough starter goes bad.)

How to Use

STAGE 2 Baking Rustic Sourdough

To cancel/stop once started

(hold for more than 1 second)

Stage 1 Sourdough starter : Menu ‘27’ (24hr) See P. 18 for the recipe.

Stage 2 : Menu ‘10’ (5hr)

Strong White Bread Flour 320 g (111⁄2 oz) Salt Yeast Water 130 mL

⁄4 tsp

⁄2 tsp

Select menu ‘10’

Preparations (P. 12)

Put the kneading blade into the bread pan.

Tip the sourdough starter in the bread pan.

Place the ingredients ‘listed in stage 2’ in the bread pan in the

following order: strong white bread flour → salt → dry yeast (keep away from the salt) → water (keep away from the dry yeast, pour water around the strong white bread flour).

salt

strong white bread flour

Set the bread pan into the main unit, and plug the machine into the

socket. (Make sure the start light is off.)

When the room temperature is over 30°C, the

bread does not turn out well.

dry yeast water sourdough starter

Press Start pad to start the machine

Time until the selected program is complete

The start light will come on.

Press Stop pad and remove bread

when machine beeps 8 times and the bar at ‘End’ flashes

The flashing start light will go off.

SD-2511_UK.indd 19 2015/01/09 15:29:28

Rustic Sourdough/Rustic Sourdough Dough

STAGE 2 Making Rustic Sourdough Dough

To cancel/stop once started

(hold for more than 1 second)

Stage 1 Sourdough starter : Menu ‘27’ (24hr) Turn to P. 18 for the recipe.

Stage 2 : Menu ‘26’ (2hr 30min)

Strong White Bread Flour 320 g (111⁄2 oz) Salt Yeast Water 120 mL

⁄4 tsp

⁄2 tsp

Select menu ‘26’

Preparations (P. 12)

Put the kneading blade into the bread pan.

Tip the sourdough starter in the bread pan.

Place the ingredients ‘listed in stage 2’ in the bread pan in the

following order: strong white bread flour → salt → dry yeast (keep away from the salt) → water (keep away from the dry yeast, pour water around the strong white bread flour).

salt

strong white bread flour

Set the bread pan into the main unit, and plug the machine into the

socket. (Make sure the start light is off.)

Timer is not available on Dough menus

(except menu 28).

dry yeast water sourdough starter

Press Start pad to start the machine

Time until the selected program is complete

The start light will come on.

Press Stop pad and remove dough

when machine beeps 8 times and the bar at ‘End’ flashes

The flashing start light will go off.

SD-2511_UK.indd 20 2015/01/09 15:29:28

Shape the finished dough and allow it to prove

until doubled in size. Then bake in the oven (220 degrees for 10–15 min) according to recipe.

How to Use

Making Dough

To cancel/stop once

started

(hold for more than 1 second)

Turn to P. 38–43 for

dough recipes

Preparation (P. 12)

Put the kneading blade into the bread pan.

Place the ingredients in the bread pan in the order listed in the recipe.

Set the bread pan into the main unit, and plug the machine into the socket.

(Make sure the start light is off.)

Select a dough menu

(The display shows when menu ‘19’ is selected.)

Press Start pad to start the machine

Time until the selected program is complete

The start light will come on.

Timer is not available on Dough menus

(except menu 28).

If you would like to add extra ingredients to your

dough, see P. 14.

Press Stop pad and remove dough

when machine beeps 8 times and the bar at ‘End’ flashes

The flashing start light will go off.

SD-2511_UK.indd 21 2015/01/09 15:29:29

Shape the finished dough and allow it to prove

until doubled in size. Then bake in the oven according to recipe.

Making Brioche Dough

To cancel/stop once

started

(hold for more than 1 second)

Turn to P. 43 for

dough recipes

Preparation (P. 12)

Select menu ‘29’

Cut the butter for adding later into 1–2 cm cubes and keep them in fridge.

Put the kneading blade into the bread pan.

Place the ingredients in the bread pan in the order listed in the recipe.

Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)

Press Start pad to start the machine

Time displayed indicating minutes until butter is added

The start light will come on.

42, 3

Timer is not available on Dough menus

(except menu 28).

[Simple way to make brioche] Add butter with other ingredients at the beginning.



Cut the butter into 2 cm cubes and place them

into the bread pan at the same time as the other ingredients.



Follow the steps shown on the left. However,

when the machine beeps on step 3 to add extra butter, please leave as it is.



Time required for completion is 1 hr 50 minutes.

* When butter is added at the beginning, flavour,

texture and rising of bread are a little different from the time bread is baked with extra butter added in later.

Add additional butter when the beep

sounds, then press Start pad again

Complete placing the additional cubed butter while ‘ ’ is flashing.

After the Start pad is pressed

Display indicates remaining time until completion of the program

Press Stop pad and remove dough

when machine beeps 8 times and the bar at ‘End’ flashes

The flashing start light will go off.

When adding extra ingredients such as raisins,

add them with the butter. (Use max. 150 g for ingredients)

Even without pressing the Start pad, kneading

will continue after 5 min. It does not continue kneading immediately, even if the Start pad is pressed after adding butter or ingredients.

Do not add butter after display shows remaining

time. (P. 54)

Shape the finished dough and allow it to prove

until doubled in size. Then bake in the oven according to recipe.

SD-2511_UK.indd 22 2015/01/09 15:29:29

How to Use

Making Rustic Artisan Dough

To cancel/stop once

started

(hold for more than 1 second)

Turn to P. 38 for

dough recipes

Preparations (P. 12)

Select menu ‘21’

Put the kneading blade into the bread pan.

Place the ingredients in the bread pan in the order listed in the recipe (P.38).

For ingredients marked with , we recommend adding into the bread pan at step 3 when the sound beeps.

Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)

Press Start pad to start the machine

Time until adding the extra or moist/sticky ingredients will show. Time shown will vary according to the room temperature.

The start light will come on.

42, 3

Timer is not available on Dough menus

(except menu 28).

Add extra or moist/sticky ingredients when

the beep sounds, then press Start pad again

Place all ingredients while ‘ ’ is flashing. If no extra ingredients will be added, you may ignore the beeping sound. The machine will continue automatically after 5 minutes. For moist/sticky ingredients, we recommend to add in this step into the bread pan. (See P. 17 for the list of ingredients not suitable for raisin nut dispenser.)

After the Start pad is pressed or after 5minutes

Display indicates remaining time until completion of the program Time shown will vary according to the room temperature.

For ingredients, use max. 100 g as size-M, 125 g

as size-L or 150 g as size-XL.

Even without pressing the Start pad, kneading

will continue after 5 min. It does not continue kneading immediately, even if the Start pad is pressed after adding ingredients.

Do not add ingredients after display shows

remaining time. (P. 55)

Press Stop pad and remove dough

when machine beeps 8 times and the bar at ‘End’ flashes

The flashing start light will go off.

Shape the finished dough and allow it to prove

until doubled in size. Then bake in the oven (220 degrees for 10–15 min) according to recipe.

SD-2511_UK.indd 23 2015/01/09 15:29:29

Baking Rustic Scone

To cancel/stop once

started

(hold for more than 1 second)

Turn to P. 35 for

bread recipes

Preparations (P. 12)

Select menu ‘17’

Put the kneading blade into the bread pan.

Place the ingredients in the bread pan in the following order:

mixture of eggs and milk → yogurt → other ingredients.

Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)

Press Start pad to start the machine

After 3 minutes

72, 4, 6

The Rustic Scone is different from a loaf using dry

yeast.

Timer is not available on menu 17.

(The Timer pad only sets the duration of the baking time.)

You can mix your favourite ingredients (Nuts,

Raisin, Chocolate chips, etc) and place them into the bread pan at the same time as the other ingredients. (Use max. 150 g for ingredients.)

Open the lid and scrape off the flour

within 3 minutes when the beep sounds

Bread pan

Rubber spatula

Press Start pad again

Do not press Stop pad.

After 1 minute

Use the rubber spatula to avoid damaging the

bread pan with non-stick finish. Do not use the metal spatula.

After 3 minutes have passed in step 3, the beeps

sound and ‘Knead’ starts automatically.

SD-2511_UK.indd 24 2015/01/09 15:29:29

How to Use

Open the lid and scrape off the dough,

shape the surface of the dough within 3 minutes, when the beep sounds

Press Start pad again

Time until the selected program is complete Display indicates remaining time until completion of the program Remaining time: 1:11–1:05

Do not press Stop pad.

The start light will come on.

After 3 minutes have passed in step 5, the beeps

sound and ‘Bake’ starts automatically. (The surface of the rustic scone became uneven, because you did not shape the surface of the dough.)

Press Stop pad when the machine beeps

and the bar at ‘End’ flashes, check that baking is complete, and remove the pan

The flashing start light will go off.

If baking is not complete  Do the following 1–

(Additional cooking time can be made up to twice. Each time should be within 20 minutes. The timer will start again from 1 minute when the unit is hot. Increase the time by pressing the timer pad as required.)

1

Select menu ‘17’

2

Press Timer pad to set the baking time

If you shake well and remove the rustic scone

from the bread pan, the rustic scone will lose its shape.

Be careful!

It’s hot!

To check whether baking is complete, insert a

skewer into the centre of the rustic scone – it is ready if there is no mixture stuck to the skewer when you remove it.

Can be set up to 1–20 minutes.

3

Press Start pad to start the machine

SD-2511_UK.indd 25 2015/01/09 15:29:30

Baking Cake

To cancel/stop once

started

(hold for more than 1 second)

•

Remove the kneading blade

Turn to P. 44–47 for

cake recipes

Preparation

Prepare the ingredients according to the recipe.

Line the bread pan with parchment paper or loaf tin liners

and pour in the mixed ingredients.

Set the bread pan into the main unit, and plug the machine

into the socket. (Make sure the start light is off.)

Select menu ‘18’

Press Timer pad to set the baking time

•

Line with parchment paper (Cake or tea bread

will burn if it directly touches the bread pan.)

Timer is not available on menu 18.

(The Timer pad only sets the duration of the baking time.)

Press Start pad to start the machine

Time until the selected program is complete

The start light will come on.

Press Stop pad when the machine beeps

and the bar at ‘End’ flashes, check that baking is complete, and remove the pan

The flashing start light will go off.

If baking is not complete  Repeat steps 1–3

(Additional cooking time can be made up to twice. Each time should be within 50 minutes. The timer will start again from 1 minute when the unit is hot. Increase the time by pressing the timer pad as required.)

Be careful!

It’s hot!

To check whether baking is complete, insert a

skewer into the centre of the cake or tea bread – it is ready if there is no mixture stuck to the skewer when you remove it.

SD-2511_UK.indd 26 2015/01/09 15:29:30

How to Use

Making Jam

To cancel/stop once

started

(hold for more than 1 second)

Turn to P. 48 for

jam recipes

Preparation

Prepare the ingredients according to the recipe.

Put the kneading blade into the bread pan.

Place the ingredients into the bread pan in the following order:

halfofthefruits→halfofthesugar→remainderoffruits→remainderofsugar.

Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)

Select menu ‘32’

Press Timer pad to set the cooking time

Press Start pad to start the machine

Time until the selected program is complete

The start light will come on.

Timer is not available on menu 32.

(The Timer pad only sets the duration of the cooking time.)

It is necessary to have an adequate amount of

sugar, acid, and pectin to make firm set jam.

Depending on the type of pectin, it may be better

to increase or decrease the amount of it.

Fruits with a high level of pectin set easily. Fruits

with less pectin do not set well.

Use freshly ripened fruits. Over or under ripe

fruits do not set firmly.

The recipes in this book make soft set jams. This

is due to lower levels of sugar.

Follow the recipe for the quantity for each

ingredient.

•

Do not increase or decrease the quantities

of fruits. It may cause the jam to boil over or scorch.

•

Do not increase the quantity of sugar more than

half quantities of fruits. It may cause the jam to boil over or scorch. When decrease the quantity of sugar, jam does not set firm. * When the acidity of the fruit is strong, you can

decrease quantity of the lemon juice but if it is decreased too much, jam does not set firm.

When the cooking time is short, fruit bits can

remain partially and the jam may become watery.

•

The jam will continue to set as it cools.

Be careful not to over cook.

Press Stop pad and remove jam

when machine beeps 8 times and the bar at ‘End’ flashes

The flashing start light will go off.

If the cooking is not complete

(Additional cooking time can be made up to twice. Each time should be within 10–40 minutes. The timer will start again from 1 minute when the unit is hot. Increase the time by pressing the timer pad as required.)

SD-2511_UK.indd 27 2015/01/09 15:29:30



Repeat steps 1–3

Put the finished jam into the container as soon as

possible. Please take care of the burn when you take out jam.

Jam can burn if it is left in the bread pan.

Store the jam in a cool, dark place. Due to the

lower levels of sugar the shelf life is not as long as shop bought varieties. Once open, refrigerate and consume shortly after opening.

Making Compote

To cancel/stop once

started

(hold for more than 1 second)

Turn to P. 49 for

compote recipes

Preparation

Prepare the ingredients according to the recipe. (Remove the kneading blade.)

Placetheingredientsintothebreadpaninthefollowingorder:fruits→sugar→liquid.

Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)

Select menu ‘33’

Press Timer pad to set the cooking time

Press Start pad to start the machine

Timer is not available on menu 33.

(The Timer pad only sets the duration of the cooking time.)

Follow the recipe for the quantities for each

ingredient.

•

Do not increase or decrease the quantities of

fruits. It may cause the compote to boil over or scorch.

Time until the selected program is complete

The start light will come on.

Press Stop pad and remove compote

when machine beeps 8 times and the bar at ‘End’ flashes

The flashing start light will go off.

If the cooking is not complete



Repeat steps 1–3

SD-2511_UK.indd 28 2015/01/09 15:29:30

How to Use

Recipe Contents

Bread Recipes

Basic

[1 Basic] [2 Basic Rapid] [3 Basic Raisin]

Rustic Artisan

[4 Rustic Artisan]

Whole wheat

[5 Whole wheat] [6 Whole wheat Rapid] [ 7 Whole wheat Raisin]

[8 Rye]

[10 Rustic Sourdough]

Italian

[11 Italian]

Sandwich

[12 Sandwich]

White Loaf ··························30 Rapid White Loaf··················30 Spicy Fruit Loaf ····················30 Cider Apple Bread ················ 30 Apricot and Almond Loaf ········30 Milk Loaf·····························30

Bacon and Cheese ··············· 31 Mix Olive ····························31

Wholemeal Loaf 100% ·········· 32 Wholemeal Loaf 70% ············ 32 Wholemeal Loaf 50% ············ 32 Rapid Wholemeal Loaf 100% ·· 32 Rapid Wholemeal Loaf 70% ···32 Rapid Wholemeal Loaf 50% ···32

Rye 100% ···························33 Rye and White ····················· 33

French ·······························34 Rustic French ······················ 34French [9 French]

Rustic Sourdough ·················34Rustic Sourdough

Easy Ciabatta ······················ 34 Green Pesto, Onion and Garlic ··························· 34

White Sandwich ··················· 34 Brown Sandwich ··················34

Wheat Germ Loaf ················· 30 Oat and Bran Loaf ················ 30 Pizza Loaf···························30 5 Seeded Bread Loaf ············30 Brown Loaf ·························31 Rapid Brown Loaf ·················31

Sundried Tomato and Cheese, Tomato Juice ······················· 31

Olive Loaf ··························· 32 Fresh Yeast Wholemeal Loaf 100% ··························32 Honey and Sunflower Loaf ····· 32 Pesto and Pine Nut Loaf ········ 32 Maple and Pecan Nut Loaf ····· 32

Rye and Wholemeal ·············33 Rye and Stout······················33

Sundried Tomato and Parmesan ····················· 34 Mushroom and Pancetta ········ 34

Wholemeal Sandwich ············ 34 Granary® Sandwich ··············34

Malted Fruit Loaf ·················· 31 Curry and Mango Loaf ···········31 Cheese and Bacon Loaf ········31 Fresh Yeast White Loaf ·········31

Spicy Fruit Loaf ····················33 Seeded Wholemeal Loaf ········ 33 Onion Loaf ·························· 33 Granary® Loaf ····················· 33 Malted Brown Loaf ···············33 Seeded Soya Loaf ················ 33

Seeded Rye ························ 33Rye

Oregano and Olive ··············· 34 Three Cheeses ···················· 34 Tomato Focaccia ·················· 34

[15 Speciality] [16 Speciality Raisin]

[17 Rustic Scone]

Gluten Free Recipes

[1 Basic] [14 Gluten Free]

Dough Recipes

[19 Basic] [20 Basic Raisin] [21 Rustic Artisan] [22 Whole wheat] [23 Whole wheat Raisin] [24 Rye] [25 French] [26 Rustic Sourdough] [28 Pizza] [29 Brioche] [30 Speciality]

Cake Recipes

[18 Bake only]

Basic Brioche ······················35 Panettone ··························· 35Brioche [13 Brioche]

Spelt White Bread ················35 Whole Spelt Bread ···············35 Rye and Spelt ······················35

Rustic Scone ······················· 35Rustic Scone

Gluten Free Bread Glutafin Gluten Free Bread Mix Glutafin Gluten Free Fibre Bread Mix ···················37 Juvela Bread Mixes ·············· 37

White Dough ·······················38 Brown Dough ······················38 Rustic Artisan Dough ············ 38 Wholemeal Dough 100% ······· 38 Wholemeal Dough 70% ········· 38 Wholemeal Dough 50% ········· 38 Granary® Dough ·················· 39 Rye Dough 100% ················· 39 French Sticks ······················39 Rustic Sourdough Dough ······· 39

Apple and Ginger Cake ········· 44 Banana and Walnut Loaf ········ 44 Boozy Cake ························45 Fruit Tea Bread ····················45

·· 37

Fruity Spelt Rice and Spelt with Pine Nut and Fried Onion ··················· 35

Gluten and Wheat Free Glutafin Gluten Free/Wheat Free ·················· 37 Gluten and Wheat Free Bread Doves Farm Gluten Free ·······37

Ciabatta ·····························39 Viennese Rolls ·····················39 Rye and White Rolls ············· 40 Wholemeal Walnut Rolls 70% Chelsea Buns ······················ 40 Hot Cross Buns····················40 Croissants ··························41 Soft Rolls/Baps ···················· 41 Sweet Rolls/Buns Suitable for Devonshire Splits ·················41

Gingerbread ························ 45 Hazelnut and Honey Loaf ······· 46 Coffee & Pecan Nut Cake ······46 Cherry & Marzipan Cake ········46

·························· 35

·· 37

··40

Lemon and Poppy Seed Spelt

Juvela Bread Mixes ·············· 37 Sainsbury’s Free from Gluten and Wheat Free Bread Mix with Added Fibre ·················· 37

Dough for Tear & Share Bread Olive Tear & Share Bread ······· 42 Pepperoni Tear & Share Bread Picnic Tear & Share Bread ····· 42 Spelt Table Roll ···················· 42 Brioche Dough (Chocolate Chip Brioche Roll) ·······················43 Focaccia·····························43 Pizza ·································43

Soda Bread ·························47 Wholemeal Soda Bread ········· 47 Yeast and Dairy Free Spelt Loaf Cornbread ··························47

··35Speciality

·· 42

··47

Recipes

Jam Recipes

[32 Jam]

Compote Recipes

[33 Compote]

Strawberry Jam····················48 Blueberry Jam ·····················48 Apple and Blackberry jam ······ 48

Spiced Apple Compote ·········· 49 Red fruits Compote ···············49

Peach Melba ······················· 48 Plum Jam ···························48 Frozen Berry Jam ·················48

Rhubarb and Ginger Compote Mixed Berry Compote ···········49

·· 49

Redcurrant and Chilli Jam ······ 48 Apricot Jam ·························48

Apple sauce ························ 49 Peach in Vanilla Syrup ··········· 49

SD-2511_UK.indd 29 2015/01/09 15:29:31

Bread Recipes

[1 Basic] [2 Basic Rapid] [3 Basic Raisin]

(white or brown flour)

: Timer can be used for recipes

with this symbol (4–13 hours)

Turn to P.38–43 for

dough recipes

White Loaf

Menu ‘1’ (4hr-4hr 5min)

M L XL

Yeast Strong White Bread

Flour Sugar 1 tsp 1

Butter Salt 1 tsp 1

⁄4 tsp 1 tsp 11⁄4 tsp

400 g (14 oz)

15 g (1⁄2 oz)

500 g (1 lb 2 oz)

⁄2 tsp 2 tsp

25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

600 g (1 lb 5 oz)

Water 280 mL 350 mL 400 mL

Rapid White Loaf

Menu ‘2’ (1hr 55min-2hr)

M L XL

Yeast 1 tsp 1 Strong White Bread

Flour

400 g (14 oz)

Sugar 1 tsp 1 Butter

15 g (1⁄2 oz)

Salt 1 tsp 1

⁄4 tsp 11⁄2 tsp

500 g (1 lb 2 oz)

⁄2 tsp 2 tsp

25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

600 g (1 lb 5 oz)

Water 280 mL 350 mL 410 mL

Spicy Fruit Loaf

Menu ‘3’ (4hr)

Yeast 1 tsp Strong White Bread Flour 400 g (14 oz) Sugar 2 tsp Butter 75 g (3 oz) Salt 1 tsp Cinnamon 2 tsp Mixed Spice 1 tsp Eggs, medium 2 Water 100 mL Milk 100 mL *Mixed Dried Fruit 150 g (5 oz)

Cider Apple Bread

Menu ‘1’ (4hr-4hr 5min)

M Yeast 1 tsp Strong White Bread Flour

500 g (1 lb 2 oz)

Apple, grated 1 Sugar 1 tsp Salt 1 tsp Ground White pepper

⁄2 tsp

Cider 300 mL Rosemary 1 tsp

Apricot and Almond Loaf

Menu ‘3’ (4hr)

L Yeast 1 tsp Strong White Bread Flour 400 g (14 oz) Sugar 1 Butter 25 g (1 oz) Salt 1 tsp Ground Almonds 50 g (2 oz) Water 280 mL *Dried Apricots, chopped 100 g (4 oz) *Flaked Almonds 50 g (2 oz)

⁄2 tsp

Milk Loaf

Menu ‘1’ (4hr-4hr 5min)

M L XL

Yeast Strong White Bread

Flour Sugar 1 tsp 1

Butter 15 g ( Salt 1 tsp 1

⁄4 tsp 1 tsp 11⁄4 tsp

400 g (14 oz)

500 g (1 lb 2 oz)

⁄2 tsp 2 tsp

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

600 g (1 lb 5 oz)

Milk 290 mL 360 mL 430 mL

Wheat Germ Loaf

Menu ‘1’ (4hr-4hr 5min)

Yeast 1

⁄4 tsp

Strong White Bread Flour 500 g (1 lb 2 oz) Sugar 1

⁄2 tsp

Oil 2 tbsp Salt 1

⁄4 tsp

Wheat Germ 50 g (2 oz) Water 350 mL

Oat and Bran Loaf

Menu ‘1’ (4hr-4hr 5min)

Yeast 1 tsp Strong White Bread Flour 400 g (14 oz) Sugar 1

⁄2 tsp

Oil 2 tbsp Salt 1

⁄4 tsp

Bran 50 g (2 oz) Porridge Oats 50 g (2 oz) Water 350 mL

Pizza Loaf

Menu ‘3’-‘Medium’ Crust (4hr)

Yeast

⁄4 tsp

Strong White Bread Flour 400 g (14 oz) Sugar 1 tsp Oil 1 tbsp Salt 1 tsp Oregano Dried 2 tsp Water 260 mL *Pepperoni, chopped 75 g (3 oz) *Stuffed Olives, chopped 75 g (3 oz)

5 Seeded Bread Loaf

Menu ‘3’ (4hr)

M L XL

Yeast Strong White Bread

Flour Sugar 1 tsp 1

Butter Salt 1 tsp 1 Sesame Seeds 1 tbsp 1 Poppy Seeds 1 tbsp 1 Water 280 mL 330 mL 380 mL *Linseeds 1 tbsp 1 *Pumpkin Seeds 1 tbsp 1 *Sunflower Seeds 1 tbsp 1

⁄4 tsp 1 tsp 11⁄4 tsp

400 g (14 oz)

15 g (1⁄2 oz)

475 g (1 lb 1 oz)

⁄2 tsp 2 tsp

25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

⁄2

tbsp 2 tbsp

⁄2

tbsp 2 tbsp

⁄2

tbsp 2 tbsp

⁄2

tbsp 2 tbsp

⁄2

tbsp 2 tbsp

550 g (1 lb 4 oz)

•

For addition of ingredients with*, see the instructions on P.14.

SD-2511_UK.indd 30 2015/01/09 15:29:31

Recipes

Brown Loaf

Menu ‘1’ (4hr-4hr 5min)

M L XL

Yeast Strong Brown Bread

Flour Sugar 1 tsp 1

Butter Salt 1 tsp 1

⁄4 tsp 1 tsp 11⁄4 tsp

400 g (14 oz)

15 g (1⁄2 oz)

500 g (1 lb 2 oz)

⁄2 tsp 2 tsp

25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

600 g (1 lb 5 oz)

Water 280 mL 350 mL 400 mL

Rapid Brown Loaf

Menu ‘2’ (1hr 55min-2hr)

M L XL

Yeast 1 tsp 1 Strong Brown Bread

Flour

400 g (14 oz)

Sugar 1 tsp 1 Butter

15 g (1⁄2 oz)

Salt 1 tsp 1

⁄4 tsp 11⁄2 tsp

500 g (1 lb 2 oz)

⁄2 tsp 2 tsp

25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

600 g (1 lb 5 oz)

Water 280 mL 350 mL 400 mL

Malted Fruit Loaf

Menu ‘3’ (4hr)

L Yeast 1 tsp Strong White Bread Flour 500 g (1lb 2 oz) Sugar 1 Salt 1 Malt Extract 3 tbsp Water 320 mL *Sultanas 150 g

⁄2 tsp

⁄4 tsp

Curry and Mango Loaf

Menu ‘1’ (4hr-4hr 5min)

⁄2 oz)

Yeast

⁄4 tsp

Strong Brown Bread Flour 400 g (14 oz) Sugar 1 tsp Butter 15 g ( Salt 1 tsp Curry Paste 3 tsp Mango Chutney 2 tbsp Water 270 mL

Cheese and Bacon Loaf

Menu ‘3’ (4hr)

M L XL

Yeast Strong White Bread

Flour Sugar 1 tsp 1

Salt 1 tsp 1 Cheddar Cheese, grated

⁄4 tsp 1 tsp 11⁄4 tsp

400 g (14 oz)

475 g (1 lb 1 oz)

⁄2 tsp 2 tsp

⁄4 tsp 11⁄2 tsp

50 g (2 oz) 75 g (3 oz)

550 g (1 lb 4 oz)

100 g (4 oz)

Water 270 mL 320 mL 370 mL *

Cooked Bacon, chopped

50 g (2 oz) 75 g (3 oz)

100 g (4 oz)

Fresh Yeast White Loaf

Menu ‘1’ (4hr-4hr 5min)

Fresh Yeast 8 g (1⁄3 oz) Strong White Bread Flour 500 g (1 lb 2 oz) Sugar 1 Oil 2 tbsp Salt 1 Water 330 mL

⁄2 tsp

⁄4 tsp

[4 Rustic Artisan]

Bacon and Cheese

Menu ‘4’ (4hr–4hr 5min)

M L XL

Yeast Strong White Bread Flour Sugar 1 tsp 1 Butter 15 g ( Salt 1 tsp 1

⁄4 tsp 1 tsp 11⁄4 tsp

400 g (14 oz)

500 g (1 lb 2 oz)

⁄2 tsp 2 tsp

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

580 g (1 lb 4 oz)

Water 280 mL 350 mL 400 mL *Cooked Bacon 50 g 65 g 75 g



Additional Cheese

(cut into 1 cm cubes)

50 g 60 g 75 g

Mix Olive

Menu ‘4’ (4hr–4hr 5min)

M L XL

Yeast Strong White Bread Flour Sugar 1 tsp 1 Butter 15 g ( Salt 1 tsp 1 Water 280 mL 350 mL 400 mL *Mix Olive 100 g 125 g 150 g

⁄4 tsp 1 tsp 11⁄4 tsp

400 g (14 oz)

500 g (1 lb 2 oz)

⁄2 tsp 2 tsp

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

580 g (1 lb 4 oz)

Sundried Tomato, Cheese and Tomato Juice

Menu ‘4’ (4hr–4hr 5min)

M L XL

Yeast Strong White Bread Flour Sugar 1 tsp 1 Butter 15 g ( Salt 1 tsp 1 Water 140 mL 175 mL 200 mL Tomato Juice 140 mL 175 mL 200 mL *Sundried Tomato 30 g 40 g 50 g



Additional Cheese

(cut into 1 cm cubes)

⁄4 tsp 1 tsp 11⁄4 tsp

400 g (14 oz)

500 g (1 lb 2 oz)

⁄2 tsp 2 tsp

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

580 g (1 lb 4 oz)

70 g 85 g 100 g

•

For addition of ingredients with*, see the instructions on P.14.

• For addition of ingredients with , follow programming instructions on P. 16.

SD-2511_UK.indd 31 2015/01/09 15:29:31

Bread Recipes

[5 Whole wheat] [6 Whole wheat Rapid] [7 Whole wheat Raisin]

(wholemeal flour)

: Timer can be used for recipes

with this symbol (5–13 hours)

Wholemeal Loaf 100%

Menu ‘5’ (5hr)

M L XL

Yeast Strong Wholemeal Bread Flour Sugar 1 tsp 1 Butter Salt 1 tsp 1

⁄4 tsp 1 tsp 11⁄2 tsp

400 g (14 oz)

15 g (1⁄2

500 g (1 lb 2 oz)

⁄2 tsp 2 tsp

oz)

25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

600 g (1 lb 5 oz)

Water 300 mL 370 mL 430 mL

Wholemeal Loaf 70%

Menu ‘5’ (5hr)

M L XL

Yeast Strong Wholemeal Bread Flour Strong White Bread Flour

⁄4 tsp 1 tsp 11⁄2 tsp

300 g (11 oz) 100 g (4 oz)

350 g (12 oz) 150 g

(5 oz)

425 g (15 oz) 175 g

(6 oz)

Sugar 1 tsp 11⁄2 tsp 2 tsp

15 g (1⁄2

oz)

Butter Salt 1 tsp 1

25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

Water 300 mL 370 mL 430 mL

Wholemeal Loaf 50%

Menu ‘5’ (5hr)

M L XL

Yeast Strong Wholemeal Bread Flour Strong White Bread Flour Sugar 1 tsp 1 Butter Salt 1 tsp 1

⁄4 tsp 1 tsp 11⁄2 tsp

200 g (7 oz) 250 g (9 oz)

⁄2 tsp 2 tsp

15 g (1⁄2

oz)

25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

300 g (11 oz)

Water 300 mL 370 mL 430 mL

Rapid Wholemeal Loaf 100%

Menu ‘6’ (3hr)

M L XL

Yeast 1 tsp 1 Strong Wholemeal Bread Flour

400 g

(14 oz) Sugar 1 tsp 1 Butter

15 g (1⁄2 Salt 1 tsp 1

⁄2 tsp 13⁄4 tsp

500 g (1 lb 2 oz)

⁄2 tsp 2 tsp

oz)

25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

600 g (1 lb 5 oz)

Water 300 mL 370 mL 430 mL

Rapid Wholemeal Loaf 70%

Menu ‘6’ (3hr)

M L XL

Yeast 1 tsp 1 Strong Wholemeal

Bread Flour Strong White Bread Flour

300 g

(11 oz)

100 g (4 oz) 150 g (5 oz) 180 g (6 oz) Sugar 1 tsp 1 Butter

15 g (1⁄2 Salt 1 tsp 1

⁄4 tsp 11⁄2 tsp

350 g (12 oz)

⁄2 tsp 2 tsp

oz)

25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

420 g (15 oz)

Water 300 mL 370 mL 430 mL

Rapid Wholemeal Loaf 50%

Menu ‘6’ (3hr)

M L XL

Yeast 1 tsp 1 Strong Wholemeal

Bread Flour Strong White Bread Flour

200 g

(7 oz)

200 g (7 oz) 250 g (9 oz) 300 g (11 oz) Sugar 1 tsp 1 Butter 15 g ( Salt 1 tsp 1 Water 300 mL 370 mL 430 mL

⁄4 tsp 11⁄2 tsp

250 g (9 oz)

⁄2 tsp 2 tsp

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

300 g (11 oz)

Olive Loaf

Menu ‘7’ (5hr)

Yeast

⁄4 tsp

Strong Wholemeal Bread Flour 200 g (7 oz) Strong White Bread Flour 200 g (7 oz) Sugar 1 tsp Oil 3 tbsp Salt 1 tsp Oregano, dried 1 tbsp Water 270 mL *Whole Black Olives, pitted 75 g (3 oz)

Fresh Yeast Wholemeal Loaf 100%

Menu ‘5’ (5hr)

Fresh Yeast 8 g (

Strong Wholemeal Bread Flour 500 g (1 lb 2 oz)

Sugar 1

⁄2 tsp

Oil 2 tbsp Salt 1

⁄4 tsp

Water 350 mL

⁄3 oz)

Honey and Sunflower Loaf

Menu ‘7’ (5hr)

L Yeast 1 tsp Strong Wholemeal Bread Flour Strong White Bread Flour

250 g (9 oz) 250 g (9 oz)

Honey 2 tbsp Butter 25 g (1 oz) Salt 1

⁄4 tsp

Water 340 mL *Sunflower Seeds 4 tbsp

Pesto and Pine Nut Loaf

Menu ‘7’ (5hr)

M L XL

Yeast Strong Wholemeal

Bread Flour Strong White Bread Flour

Sugar 1 tsp 1 Salt 1 tsp 1

⁄4 tsp 1 tsp 11⁄4 tsp

200 g (7 oz) 200 g (7 oz)

250 g (9 oz) 250 g (9 oz)

⁄2 tsp 2 tsp

⁄4 tsp 11⁄2 tsp

300 g (11 oz) 300 g (11 oz)

Pesto 2 tbsp 3 tbsp 4 tbsp Water 290 mL 360 mL 420 mL *Pine Nuts 75 g (3 oz)

100 g (4 oz) 125 g (5 oz)

Maple and Pecan Nut Loaf

Menu ‘7’ (5hr)

Yeast Strong Wholemeal Bread Flour Strong White Bread Flour

⁄4 tsp

200 g (7 oz) 200 g (7 oz)

Butter 15 g (1⁄2 oz) Salt 1 tsp Maple Syrup 3 tbsp Water 280 mL *

Pecan Nuts, chopped

•

For addition of ingredients with*, see the instructions on P.14.

75 g (3 oz)

SD-2511_UK.indd 32 2015/01/09 15:29:32

Recipes

Spicy Fruit Loaf

Menu ‘7’ (5hr)

Yeast 1 tsp Strong Wholemeal Bread Flour 400 g (14 oz) Sugar 2 tsp Butter 75 g (3 oz) Salt 1 tsp Cinnamon 2 tsp Mixed Spice 1 tsp Eggs, medium 2 Water 110 mL Milk 110 mL *Mixed Dried Fruit 150 g (5 oz)

Seeded Wholemeal Loaf

Menu ‘7’ (5hr)

M L XL Yeast Strong Wholemeal Bread Flour Sugar 1 tsp 1 Butter 15 g ( Salt 1 tsp 1 Sesame Seeds 1 tbsp 1 Poppy Seeds 1 tbsp 1 Water 300 mL 350 mL 390 mL *Linseeds 1 tbsp 1 *Pumpkin Seeds 1 tbsp 1 *Sunflower Seeds 1 tbsp 1

⁄4 tsp 1 tsp 11⁄4 tsp

400 g (14 oz)

(1 lb 1 oz)

⁄2 tsp 2 tsp

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

⁄2 tbsp 2 tbsp

475 g

550 g (1 lb 4 oz)

Onion Loaf

Menu ‘5’ (5hr)

Yeast

⁄4 tsp

Strong Wholemeal Bread Flour 300 g (11 oz) Strong White Bread Flour 100 g (4 oz) Sugar 1 tsp Oil 1 tbsp Salt 1 tsp Onion, chopped and softened with 1 tsp oil

50 g (2 oz)

Garlic Puree 1 tsp Creamed Horseradish 2 tsp Water 270 mL

Granary® Loaf

Menu ‘5’ (5hr)

M L XL

Yeast

Strong Granary

Sugar 1 tsp 1 Butter 15 g ( Salt 1 tsp 1

⁄4 tsp 1 tsp 11⁄4 tsp

Flour

400 g (14 oz)

500 g (1 lb 2 oz)

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

600 g

⁄2 tsp 2 tsp

⁄4 tsp 11⁄2 tsp

(1 lb 5 oz)

Water 280 mL 340 mL 400 mL

Malted Brown Loaf

Menu ‘5’ (5hr)

M L XL

Yeast

Strong Granary

Strong White Bread Flour

⁄4 tsp 1 tsp 11⁄4 tsp

Flour

250 g (9 oz)

300 g (11 oz)

150 g (5 oz) 200 g (7 oz) 250 g (9 oz)

350 g (12 oz)

Sugar 1 tsp 11⁄2 tsp 2 tsp

Butter 15 g ( Salt 1 tsp 1

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

Water 280 mL 350 mL 400 mL

Seeded Soya Loaf

Menu ‘7’ (5hr)

Yeast 1 tsp Strong White Bread Flour 300 g (11 oz) Soya Flour 100 g (4 oz) Sugar 2 tsp Butter 25 g (1 oz) Salt 1 tsp Poppy Seeds 3 tbsp Sesame Seeds 2 tbsp Water 240 mL Soya Milk 120 mL *Linseeds 50 g (2 oz) *Sunflower Seeds 1 tbsp *Pumpkin Seeds 1 tbsp

•

This loaf is made with strong white bread flour but benefits from

the 5 hour cycle.

[8 Rye]

(rye flour)

Remember to use the rye

kneading blade (rye bread) for all these recipes.

The Raisin nut dispenser does

not operate on the Rye program.

Put any additional ingredients

directly into the bread pan at the start.

As a result of the consistency

some flour may remain on the sides of the loaf, but this is normal.

l Due to their consistency, the

kneading blade will often become embedded in Rye Bread loaves. Wait for the loaf to cool (to avoid burning your hands), before removing the blade by pressing on the base of the loaf and manipulating it out gently to avoid damaging the loaf.

: Timer can be used for recipes

with this symbol (3hr 30min– 13 hours)

Rye 100%

Menu ‘8’ (3hr 30min)

Yeast 21⁄2 tsp Rye Flour 500 g (1 lb 2 oz) Sugar 2 tsp Oil 2 tbsp Salt 2 tsp Water 440 mL

Rye and White

Menu ‘8’ (3hr 30min)

Yeast 2 tsp Rye Flour 250 g (9 oz) Strong White Bread

Flour Sugar 2 tsp Oil 2 tbsp Salt 2 tsp Water 360 mL

250 g (9 oz)

Rye and Wholemeal

Menu ‘8’ (3hr 30min)

Yeast 2 tsp Rye Flour 250 g (9 oz) Strong Wholemeal

Bread Flour

250 g (9 oz)

Sugar 2 tsp Oil 2 tbsp Salt 2 tsp Water 380 mL

Rye and Stout

Menu ‘8’ (3hr 30min)

Yeast 21⁄2 tsp Rye Flour 500 g (1 lb 2 oz) Sugar 2 tsp Oil 2 tbsp Salt 2 tsp Water 220 mL

Guinness

/Stout 220 mL

•

For addition of ingredients with*, see the instructions on P.14.

Seeded Rye

Menu ‘8’ (3hr 30min)

Yeast 21⁄2 tsp Rye Flour 500 g (1 lb 2 oz) Sugar 2 tsp Oil 2 tbsp Salt 2 tsp Poppy Seeds 2 tbsp Linseeds 3 tbsp Sunflower Seeds 3 tbsp Water 430 mL

SD-2511_UK.indd 33 2015/01/09 15:29:32

Bread Recipes

[9 French]

(white flour/wholemeal flour)

Make bread with a crispy crust and texture.

: Timer can be used for recipes

with this symbol (6–13 hours)

[10 Rustic Sourdough]

French

Menu ‘9’ (6hr)

Yeast 1 tsp Strong White Bread Flour 400 g (14 oz) Butter 15 g ( Salt 1 tsp Water 300 mL

Rustic Sourdough

Stage 1 Sourdough starter : Menu ‘27’ (24hr)

Turn to P. 18 for the recipe.

Stage 2 : Menu ‘10’ (5hr)

[11 Italian]

(white flour)

Make light bread for enjoying with pasta, etc.

The Raisin nut dispenser does

not operate on the Italian program.

Put any additional ingredients

directly into the bread pan at the start.

Passata is a thick tomato sauce

that is usually near the pasta sauces in supermarkets.

: Timer can be used for recipes

with this symbol (4hr 30min– 13 hours)

Easy Ciabatta

Menu ‘11’ (4hr 30min)

Yeast 1 tsp Strong White Bread Flour Sugar 1 tsp Olive Oil 3 tbsp Salt 1 tsp Water 310 mL

Green Pesto, Onion and Garlic

Menu ‘11’ (4hr 30min)

Yeast Strong White Bread Flour Polenta 50 g (2 oz) Sugar 1 tsp Salt Green Pesto 2 tbsp Onion, chopped and

softened with 1 tsp oil Garlic clove, finely chopped Water 250 mL

Sundried Tomato and Parmesan

Menu ‘11’ (4hr 30min)

Yeast Strong White Bread Flour Sugar 1 tsp Salt

Parmesan Cheese, grated Sundried Tomatoes in Oil, chopped Water 270 mL

⁄2 oz)

Strong White Bread Flour 320 g (111⁄2 oz) Salt Yeast Water 130 mL

⁄4 tsp

⁄2 tsp

500 g (1 lb 2 oz)

⁄4 tsp

350 g (12 oz)

⁄2 tsp

75 g (3 oz)

⁄4 tsp

400 g (14 oz)

⁄2 tsp

50 g (2 oz)

75 g (3 oz)

Rustic French

Menu ‘9’ (6hr)

Yeast 1 tsp Strong White Bread Flour 275 g (10 oz) Strong Wholemeal Bread Flour 75 g (3 oz) Rye Flour 50 g (2 oz) Butter 15 g ( Salt 1 tsp Water 310 mL

Mushroom and Pancetta

Menu ‘11’ (4hr 30min)

Yeast Strong White Bread Flour Sugar 1 tsp Butter 15 g ( Salt Cep Mushrooms,

soaked Pancetta, cooked and chopped Water 280 mL

⁄4 tsp

400 g (14 oz)

⁄2 oz)

⁄2 tsp

25 g (1 oz)

Oregano and Olive

Menu ‘11’ (4hr 30min)

Yeast Strong White Bread Flour Sugar 1 tsp Olive Oil 2 tbsp Salt Oregano 1 tbsp Black Olives, chopped 50 g (2 oz) Water 250 mL

⁄4 tsp

400 g (14 oz)

⁄2 tsp

⁄2 oz)

Three Cheeses

Menu ‘11’ (4hr 30min)

Yeast Strong White Bread Flour Sugar 1 tsp Salt Dolcelatte 50 g (2 oz) Parmesan Cheese,grated Mozzarella 50 g (2 oz) Water 240 mL

⁄4 tsp

400 g (14 oz)

⁄2 tsp

25 g (1 oz)

Tomato Focaccia

Menu ‘11’ (4hr 30min)

Yeast Strong White Bread Flour Sugar 1 tsp Olive Oil 1 tbsp Salt 1 tsp Passata 150 mL Water 120 mL Green Pitted Olives 50 g (2 oz) Sundried Tomatoes,

chopped

⁄4 tsp

400 g (14 oz)

50 g (2 oz)

[12 Sandwich]

Make bread with a soft crust and texture.

: Timer can be used for recipes

with this symbol (5–13 hours)

White Sandwich

Menu ‘12’ (5hr)

Yeast Strong White Bread Flour 400 g (14 oz) Sugar 1 tsp Butter 15 g ( Salt 1 tsp Water 290 mL

⁄2 tsp

⁄2 oz)

Brown Sandwich

Menu ‘12’ (5hr)

Yeast Strong Brown Bread Flour 400 g (14 oz) Sugar 1 tsp Butter 15 g ( Salt 1 tsp Water 290 mL

⁄2 tsp

⁄2 oz)

Wholemeal Sandwich

Menu ‘12’ (5hr)

Yeast Strong Wholemeal Bread Flour 400 g (14 oz) Sugar 1 tsp Butter 15 g ( Salt 1 tsp Water 310 mL

⁄2 tsp

⁄2 oz)

Granary® Sandwich

Menu ‘12’ (5hr)

Yeast Strong Granary Sugar 1 tsp Butter 15 g ( Salt 1 tsp Water 280 mL

Flour 400 g (14 oz)

⁄2 tsp

⁄2 oz)

SD-2511_UK.indd 34 2015/01/09 15:29:32

Recipes

[13 Brioche]

Basic Brioche

Menu ‘13’ (3hr 30min)

Yeast 11⁄4 tsp Strong White Bread Flour 400 g (14 oz) Sugar 4 tbsp Salt 1 tsp Skimmed Milk 2 tbsp Butter (Cut into 2 cm cubes and keep

in fridge) Water 180 mL Egg, medium (beaten) 2 (100 g) * Additional Butter (Cut into 1–2 cm

cubes and keep in fridge)

•

For addition of ingredients with*, follow programming

instructions on P. 15.

50 g (2 oz)

70 g (3 oz)

Panettone

Menu ‘13’ (3hr 30min)

Yeast 11⁄2 tsp Strong White Bread Flour 400 g (14 oz) Sugar 4 Salt 1 tsp Butter (Cut into 2 cm cubes and keep

in fridge) Egg, medium (beaten) 2 (100 g) Milk 200 mL * Additional Butter (Cut into 1–2 cm

cubes and keep in fridge)

* Candied Orange Peel ; finely chopped 50 g (2 oz) *Sultanas 50 g (2 oz) *Currants 50 g (2 oz)

•

For addition of ingredients with*, follow programming

instructions on P. 15.

⁄2 tbsp

50 g (2 oz)

70 g (3 oz)

[15 Speciality] [16 Speciality Raisin]

Spelt White Bread

Menu ‘15’ (4hr 30min)

M L XL

Yeast 1 tsp

Spelt White Flour

Sugar 1 Salt 1

400 g (14 oz)

⁄2 tsp 2 tsp 2 tsp

⁄4 tsp 11⁄2 tsp 13⁄4 tsp

Butter 5 g (

tsp

500 g (1 lb 2 oz)

⁄5 oz) 10 g (2⁄5 oz) 10 g (2⁄5 oz)

11⁄2

tsp

600 g (1 lb 5 oz)

11⁄4

Water 260 mL 340 mL 400 mL

Whole Spelt Bread

Menu ‘15’ (4hr 30min)

M L XL

Yeast 1 tsp

tsp

11⁄2

tsp

11⁄4

Spelt Wholegrain Flour 200 g (8 oz) 250 g (9 oz) 300 g (11 oz) Spelt White Flour 200 g (8 oz) 250 g (9 oz) 300 g (11 oz)

Sugar 1 Salt 1 butter 5 g (

⁄2 tsp 2 tsp 2 tsp

⁄4 tsp 11⁄2 tsp 13⁄4 tsp

⁄5 oz) 10 g (2⁄5 oz) 10 g (2⁄5 oz)

Water 270 mL 350 mL 420 mL

Rye and Spelt

Menu ‘15’ (4hr 30min)

M L XL

Yeast 1 tsp Spelt White Flour 275 g ( Rye Flour 125 g (

Sugar 1 Salt 1

⁄2 tsp 2 tsp 2 tsp

⁄4 tsp 11⁄2 tsp 13⁄4 tsp

Butter 5 g ( Plain Yogurt 120 g 150 g 180 g Water 180 mL 230 mL 270 mL

11⁄4

tsp

oz)

350 g (12 oz)

oz) 150 g (5 oz) 175 g (6 oz)

⁄5 oz) 10 g (2⁄5 oz) 10 g (2⁄5 oz)

11⁄2

tsp

425 g (

oz)

Fruity Spelt

Menu ‘15’ (4hr 30min)

M L XL

Yeast 1 tsp

Spelt White Flour

Sugar 1 Salt 1 Butter 5 g (

400 g (14 oz)

⁄2 tsp 2 tsp 2 tsp

⁄4 tsp 11⁄2 tsp 13⁄4 tsp

⁄5 oz) 10 g (2⁄5 oz) 10 g (2⁄5 oz)

Mixed Spice 2 tsp 2

tsp

500 g (1 lb 2 oz)

⁄2 tsp 3 tsp

11⁄2

tsp

600 g (1 lb 5 oz)

11⁄4

Water 270 mL 350 mL 400 mL

*Mixed Dried Fruits 100 g (4 oz) 125 g (4

•

For addition of ingredients with*, see the instructions on P.14.

⁄2 oz) 150 g (5 oz)

Rice and Spelt with Pine Nut and Fried Onion

Menu ‘16’ (4hr 30min)

M L XL

11⁄4

Yeast 1 tsp Spelt White Flour

320 g (111⁄2 oz)

tsp

400 g (14 oz)

Brown Rice Flour 80 g (3 oz) 100 g (4 oz) 120 g (

Sugar 1 Salt 1 Butter 5 g (

⁄2 tsp 2 tsp 2 tsp

⁄4 tsp 11⁄2 tsp 11⁄2 tsp

⁄5 oz) 10 g (2⁄5 oz) 10 g (2⁄5 oz)

11⁄2

tsp

480 g (1 lb 1 oz)

41⁄2

oz)

Water 260 mL 340 mL 400 mL *Pine Nut 40 g 50 g 60 g *Fried Onion 3 tbsp 4 tbsp 5 tbsp

•

For addition of ingredients with*, see the instructions on P.14.

Lemon and Poppy Seed Spelt

Menu ‘15’ (4hr 30min)

M L XL

11⁄4

Yeast 1 tsp

Spelt White Flour

Sugar 1 Salt 1

400 g (14 oz)

⁄2 tsp 2 tsp 2 tsp

⁄4 tsp 11⁄2 tsp 13⁄4 tsp

Butter 5 g ( Grated Zest from Lemon

⁄5 oz) 10 g (2⁄5 oz) 10 g (2⁄5 oz)

tsp

500 g (1 lb 2 oz)

1 1 Lemon Juice 20 mL 20 mL 30 mL Poppy Seed 2 tbsp 3 tbsp 3 tbsp Water 250 mL 330 mL 380 mL

11⁄2

tsp

600 g (1 lb 5 oz)

[17 Rustic Scone]

Method on page 24

Rustic Scone

Menu ‘17’ (1hr)

Plain Flour 200 g (8 oz) Strong White Bread Flour 160 g (6 oz) Butter (cut into 1 cm cubes) 60 g (2 oz) 2 Eggs and Milk made to 160 mL of mixture Yogurt 60 g

Salt

⁄2 tsp

Sugar 40 g Baking Powder 10 g

SD-2511_UK.indd 35 2015/01/09 15:29:33

Gluten Free Recipes

[1 Basic] [14 Gluten Free]

(gluten free bread mix / wheat free bread mix)

Timer cannot be used

The raisin nut dispenser does

not operate on the Gluten Free program.

Put any additional ingredients

directly into the bread pan at the start.

You can bake gluten free cakes

following our recipes on P. 44–47 by substituting gluten free plain flour for standard plain flour. If self-raising flour is required also add 1 tsp of gluten free baking powder.

l You can purchase gluten

free bread mix at:

•

Pharmacies

•

Health food shops

•

Major supermarkets

Note

Making gluten free bread is very

different from the normal way of producing bread in the Bread Maker. Please read through the guidelines on the right.

Please consult flour

manufacturers for detailed information.

As a result of consistency some

flour may remain on the sides of the loaf, but this is normal.

Wait for the loaf to cool

before slicing it for the better performance.

Before making gluten free bread

Consult your doctor and follow the guidelines below!

If you make gluten free bread as part of dietary therapy, it is important that you avoid cross-contamination with flour that does contain gluten. Please take particular care when washing the bread pan and the kneading blade, etc.

It is made differently to other types of bread!

The order of putting in ingredients is different

Please put in the ingredients in the following order so that the gluten free bread mix is well mixed. (The wrong order may result in poor rising)



Water, salt, fat  gluten free bread mix

The outcome differs depending on the type of flour

The recipes on the right have been developed with particular types of bread mix, and so the final outcome may differ depending on the actual bread mix used. (There may be greater variation with wheat free bread mixes.)

Flavoured Gluten Free Loaves

Use one quantity of chosen mix and add the following ingredients to your bread pan to produce the loaf of your choice.

Select Medium crust unless otherwise stated.

Spicy Fruit Loaf

•

100 g (4 oz) mixed fruit

•

2 tsp cinnamon

Date & Raisin Loaf

•

juice of 2 oranges (made up to the quantity of

water required), placed in the bread pan before gluten free mix

•

2 tsp mixed spice

•

150 g (5 oz) chopped dates

•

100 g (4 oz) raisins

•

rind of 2 oranges

Maple & Pecan Loaf

•

2 tbsp Maple syrup

•

50 g (2 oz) Pecans



You can order extra bread pans and kneading blades at the following:

•

Panasonic Accessory Shop: 0844 8443899

•

Direct Online:

https://www.pas-europe.com

If kneading blade becomes embedded in bread

Due to their consistency, the kneading blade will often become embedded in Gluten and Wheat Free Bread loaves. Wait for the loaf to cool (to avoid burning your hands), before removing the blade by pressing on the base of the loaf and manipulating it out gently to avoid damaging the loaf.

Consume within two days

Store your finished bread in a cool, dry place, and consume within two days. If you cannot finish it all in time, cut it into slices, place in a freezer bag and into the freezer.

Five Seeds Loaf (Dark Crust)

•

1 tbsp linseeds

•

2 tbsp sesame seeds

•

1 tbsp pumpkin seeds

•

1 tbsp poppy seeds

•

1 tbsp sunflower seeds

Sundried Tomato & Parmesan Loaf (Dark Crust)

•

50 g (2 oz) parmesan cheese grated

•

50 g (2 oz) sundried tomatoes in oil, drained and

chopped

SD-2511_UK.indd 36 2015/01/09 15:29:33

Recipes

Gluten Free Bread

Glutafin Gluten Free Bread Mix

Menu ‘14’ -‘Dark’ Crust (1hr 55min)

Tepid Water 400 mL Oil 2 tsp Bread Mix 500 g (1 lb 2 oz) Yeast 3 tsp

Glutafin Gluten Free Fibre Bread Mix

Menu ‘14’ -‘Dark’ Crust (1hr 55min)

Hot Water from the Kettle 200 mL Cold Tap Water 200 mL Oil 1 Bread Mix 500 g (1 lb 2 oz) Yeast 3 tsp

⁄2 tbsp

Juvela Bread Mixes

Menu ‘14’ -‘Dark’ Crust (1hr 55min)

Gluten Free Mix Fibre Mix Water 400 mL 430 mL Salt Oil 1 tbsp 1 tbsp Bread Mix 500 g (1 lb 2 oz) 500 g (1 lb 2 oz) Yeast 2 tsp 2 tsp

⁄2 tsp

Gluten and Wheat Free

Wheat Free bread is quite different from gluten free bread as it does not contain wheat starch. Some wheat free mixes are better suited to longer cycles. Please check all ingredients listing for computability with your diet. Barley contains gluten.

Glutafin Gluten Free/Wheat Free

Menu ‘14’ -‘Large’ Size-‘Dark’ Crust (1hr 55min)

Bread Mix Fibre Bread Mix

Tepid Water 450 mL 480 mL Oil 1 tbsp 1 tbsp Bread Mix 500 g (1 lb 2 oz) 500 g (1 lb 2 oz) Yeast 3 tsp 3 tsp

Gluten and Wheat Free Bread

Menu ‘1’-‘Medium’ Crust (4hr)

Warm Water + 1 Egg + 1 Egg White made up to Melted Butter 60 mL Cider Vinegar 1 tsp Brown Rice Flour 300 g (11 oz) Potato Starch 100 g (4 oz) Skimmed Milk Powder 50 g (2 oz) Xanthum Gum 1 tbsp Sugar 1 tbsp Salt 1 tsp Yeast 1 tsp

•

The milk powder may be omitted.

430 mL

Juvela Bread Mixes

Menu ‘14’ - ‘Dark’ Crust (1hr 55min)

Harvest Mix Wheat Free Water 420 mL Salt Oil 1 tbsp Bread Mix 500 g (1 lb 2 oz) Yeast 2 tsp

⁄2 tsp

Sainsbury’s Free from Gluten and Wheat Free Bread Mix with Added Fibre

Menu ‘14’ - ‘Dark’ Crust (1hr 55min)

Water 440 mL Vegetable Oil 2 tbsp Bread Mix 500 g (1 lb 2 oz) Yeast 2 tsp

Doves Farm Gluten Free

Menu ‘14’ - ‘Dark’ Crust (1hr 55min)

Brown Bread Flour White Bread Flour Water 330 mL 320 mL Cider Vinegar 1 tsp 1 tsp Vegetable Oil 4 tbsp 4 tbsp Egg, medium 1 1 Medium Sized Egg,

white Flour 450 g (1 lb) 450 g (1 lb) Sugar 1 tbsp 1 tbsp Salt 1 tsp 1 tsp Yeast 2 tsp 2 tsp

1 1

SD-2511_UK.indd 37 2015/01/09 15:29:33

Dough Recipes

Rolls

Select one of the following recipes and follow the method below.

1 2 3

[19 Basic] [20 Basic Raisin] [21 Rustic Artisan] [22 Whole wheat] [23 Whole wheat Raisin] [24 Rye] [25 French] [26 Rustic Sourdough] [28 Pizza] [29 Brioche] [30 Speciality]

The Dough setting mixes and gives the dough it’s first rising before you shape and bake it in your conventional oven.

: Timer cannot be used (except pizza)

Prepare your ingredients according to the recipe and select the correct menu. When your dough is ready, shape it, allow it to rise, and then bake it yourself.

The maximum load of the Bread Maker is 600 g (1 lb 5 oz). Dough recipes using

300 g (11 oz) of flour may be doubled.

When the DOUGH program has completed its operation, you may find that the

prepared dough is easier to shape if it is tipped onto a lightly floured board before handling.

Example – making plain bread rolls

Shaping

Dough can be shaped into round rolls, plaits, knots, French sticks, large or small cobs or put in a traditional loaf tin.

Rolls

Knot

Hedgehogs

Raisins

(Coat with a beaten egg)

Proving

Most recipes require the dough to be left to prove i.e. to be left to rise after shaping, before the final baking. Generally the dough should be left to prove in a warm place (at approximately

40˚C/105˚F)untilthedoughhasdoubledinsize.

Approximate proving time-Rolls 25 mins, Whole breads

e.g. Panettone etc 50 mins

l To prevent a hard dry skin forming, cover the dough with

a large polythene bag or cover with lightly oiled cling film.

Glazing/Baking

Brush with milk, salted water, beaten egg or oil. Sprinkle with poppy seeds, sesame seeds. Bake following recipe guidelines.

White Dough

Menu ‘19’ (2hr 20min)

Yeast 11⁄4 tsp Strong White Bread Flour 600 g (1 lb 5 oz) Sugar 2 tsp Oil 2 tbsp Salt 1 Water 350 mL

Brown Dough

Menu ‘19’ (2hr 20min)

Yeast 11⁄4 tsp Strong Brown Bread Flour 600 g (1 lb 5 oz) Sugar 2 tsp Oil 2 tbsp Salt 1 Water 350 mL

Rustic Artisan Dough

Menu ‘21’ (2hr 20min)

Yeast 1 tsp Strong White Bread Flour 500 g Sugar 1 Butter 30 g Salt 1 Water 350 mL *Cooked Bacon 65 g



Additional Cheese

(cut into 1 cm cubes)

•

For addition of ingredients with*, place them in the raisin nut dispenser. (P.14)

• For addition of ingredients with , follow programming instructions on P. 23.

Wholemeal Dough 100%

Menu ‘22’ (3hr 15min)

Yeast 11⁄2 tsp Strong Wholemeal Bread Flour 600 g (1 lb 5 oz) Sugar 2 tsp Oil 2 tbsp Salt 1 Water 380 mL

Wholemeal Dough 70%

Menu ‘22’ (3hr 15min)

Yeast 11⁄2 tsp Strong Wholemeal Bread Flour 425 g (15 oz) Strong White Bread Flour 175 g (6 oz) Sugar 2 tsp Oil 2 tbsp Salt 1 Water 370 mL

Shape dough.

Place onto a greased baking tray and allow to prove until doubled in size.

Brush with beaten egg.

Bakeinapreheatedovenat220˚C/425˚F/GasMark7for

10–15 mins or until golden brown.

⁄2 tsp

60 g

⁄2 tsp

SD-2511_UK.indd 38 2015/01/09 15:29:33

Recipes

Wholemeal Dough 50%

Menu ‘22’ (3hr 15min)

Yeast 11⁄2 tsp Strong Wholemeal Bread Flour 300 g (11 oz) Strong White Bread Flour 300 g (11 oz) Sugar 2 tsp Oil 2 tbsp Salt 1 Water 370 mL

Granary® Dough

Menu ‘22’ (3hr 15min)

Yeast 11⁄2 tsp Strong Granary Sugar 2 tsp Oil 2 tbsp Salt 1 Water 350 mL

Rye Dough 100%

Menu ‘24’ (2hr)

Yeast 2 tsp Rye Flour 500 g (1 lb 2 oz) Sugar 2 tsp Oil 3 tbsp Salt 2 tsp Water 360 mL

•

Use kneading blade (rye bread).

•

Prove for 15 mins.

French Sticks

Menu ‘25’ (3hr 35min)

Yeast Strong White Bread Flour 250 g (9 oz) Butter 15 g ( Salt Water 150 mL

Rustic Sourdough Dough

Stage 1 Sourdough starter : Menu ‘27’ (24hr)

Turn to P. 18 for the recipe.

Stage 2 : Menu ‘26’ (2hr 30min)

Strong White Bread Flour 320 g (111⁄2 oz) Salt Yeast Water 120 mL

Flour 600 g (1 lb 5 oz)

Tip the sourdough starter in the bread pan.

⁄2 tsp

⁄4 tsp

⁄2 tsp

⁄2 oz)

Addingredientsʻlistedinstage2ʼinthefollowingorderinthe

bread pan:

strongwhitebreadflour→salt→dryyeast(keepawayfrom thesalt)→water(keepawayfromthedryyeast,pourwater

around the strong white bread flour).

Select menu 26 and Press Start.

Setyourovenat220˚C/425˚F/GasMark7,bakeintheoven

for 10–15 minutes.

Ciabatta

Stage 1 Culture : Menu ‘28’ (45min)

Yeast Strong White Bread Flour 175 g (6 oz) Water 200 mL

Stage 2 : Menu ‘19’ (2hr 20min)

Yeast Strong White Bread Flour 325 g (11 Sugar Olive Oil 2 tbsp Salt 1 Water 80 mL

Put all culture ingredients in the bread pan and select menu 28.

Turn off at the start pad after 15 mins. (12 hours later)

Add all ingredients listed in stage 2 and select menu 19.

⁄2 tsp

⁄4 tsp

⁄2 tsp

⁄2 oz)

Divide dough into and roll each half out to a rough oblong loaf shape about 2.5 cm (1’’) thick.

Place on a greased baking tray and sprinkle with flour. Allow toproveat40˚C/105˚Funtildoubledinsize

(approx. 20 mins).

Bakeinapreheatedovenat220˚C/425˚F/GasMark7for

20–25 mins or until golden brown.

• This dough can also be made as a loaf. Follow method for steps 1–3. Increase water on stage 2 from 80–110 mL and select menu 11.

Viennese Rolls

Menu ‘19’ (2hr 20min)

Yeast Strong White Bread Flour 400 g (14 oz) Sugar 50 g (2 oz) Butter 100 g (4 oz) Salt Medium Sized Eggs, yolk 2 Egg, medium 1 Milk warmed 150 mL Filling (jam or mincemeat) Glaze (milk) 45 mL (3 tbsp)

Divide dough into 20 rolls.

Roll out each piece of dough to a square shape approximately 10 cm x 10 cm (4’’ x 4’’) in size.

Place a teaspoon of filling in the centre of each piece of dough. Draw up the corners and edges to make a parcel.

Repeat with all 20 rolls.

Place parcels in two 20 cm (8’’) greased cake tins, with the gathered side down. Glaze with milk and allow to prove at

40˚C/105˚Funtildoubledinsize(approx.20–30mins).

⁄4 tsp

⁄2 tsp

⁄2 jar

Bakeinapreheatedovenat190˚C/375˚F/GasMark5for

15–20 mins or until golden brown.

•

Serve just warm as a breakfast or tea-time treat.

SD-2511_UK.indd 39 2015/01/09 15:29:34

Dough Recipes

Rye and White Rolls

Stage 1 Culture : Menu ‘28’ (45min)

Yeast 1 tsp Strong White Bread Flour Rye flour 150 g (5 oz) Water 200 mL

Stage 2 : Menu ‘24’ (2hr)

Yeast 1 tsp Rye Flour 150 g (5 oz) Strong White Bread Flour Sugar 2 tsp Oil 3 tbsp Salt 2 tsp Water 60 mL

Put all culture ingredients in the bread pan and select menu 28.

•

Use kneading blade (rye bread).

Turn off at the start pad after 15 mins.

(12 hours later)

Add all ingredients listed in stage 2 and select menu 24.

75 g (3 oz)

100 g (4 oz)

Divide dough into 12–15 pieces and shape into rolls.

Place on a greased baking tray and sprinkle with flour.

Allowtoproveat40˚C/105˚Funtildoubledinsize(approx.

20 mins).

Glazewithoilandbakeinapreheatedovenat220˚C/425˚F/

Gas Mark 7 for 10–15 mins or until golden brown.

Chelsea Buns

Enriched Dough : Menu ‘19’ (2hr 20min)

Yeast Strong White Bread Flour Sugar 1 tsp Butter 25 g (1 oz) Milk Powder 1 tbsp Salt Egg, medium 1 Water 100 mL

Additional Ingredients

Butter 15 g (1⁄2 oz) Mixed Dried Fruit 100 g (4 oz) Soft Brown Sugar 50 g (2 oz) Mixed Spice 1 tsp

Knead the dough lightly and roll out to an oblong 26 cm x 20 cm (10’’ x 8’’).

Mix together the mixed dried fruit, soft brown sugar and mixed spice. Brush the dough with melted butter and spread

the fruit mixture on top. Roll up from the long edge and cut into 8–10 slices. Arrange in a greased 23 cm (9’’) sandwich

tinandallowtoproveat40˚C/105˚Funtildoubledinsize

(approx. 20 mins).

Bakeinapreheatedovenat220˚C/425˚F/GasMark7for

15 mins or until golden brown.

Allow to cool. Drizzle with glace icing.

⁄2 tsp

250 g (9 oz)

⁄2 tsp

•

This dough can also be made as a loaf. Follow method for steps 1–3. Increase water on stage 2 from 80–110 mL and select menu 11.

Wholemeal Walnut Rolls 70%

Menu ‘23’ (3hr 15min)

Yeast 1 tsp Strong Wholemeal Bread Flour 350 g (12 oz) Strong White Bread Flour 100 g (4 oz) Medium Oatmeal 50 g (2 oz) Maple Syrup 2 tbsp Oil 2 tbsp Salt 1 Water 320 mL *Walnut 100 g (4 oz)

Divide dough into 12 large rolls or 20 dinner rolls.

⁄2 tsp

Hot Cross Buns

Menu ‘20’ (2hr 20min)

Enriched Dough Ingredients (above) Cinnamon 1 tsp

Mixed Spice * Mixed Dried Fruit 100 g (4 oz)

2 3

Place on a greased baking trays and sprinkle with flour.

Allowtoproveat40˚C/105˚Funtildoubledinsize(approx.

20 mins).

Bakeinapreheatedovenat220˚C/425˚F/GasMark7for

12–15 mins or until golden brown.

One batch

⁄2 tsp

Divide mixture into eight balls. Place on a lightly greased

bakingtrayandallowtoproveat40˚C/105˚Funtildoubledin

size (approx. 20 mins). Make a paste with approx. 2 tbsp flour mixed with 2 tbsp water and pipe a cross over the buns, or top with thin slices of shortcrust pastry.

Bakeinapreheatedovenat220˚C/425˚F/GasMark7for

15–20 mins or until golden brown.

While still HOT, brush with a sugar glaze — 40 g (11⁄2 oz) sugar in 4 tbsp water, boiled until a syrup is reached — (approx. 5 mins).

•

For addition of ingredients with*, see the instructions on P.14.

SD-2511_UK.indd 40 2015/01/09 15:29:34

Recipes

Croissants

Menu ‘19’ (2hr 20min)

Yeast Strong White Bread Flour Sugar 1 tsp Butter 25 g (1 oz) Salt Egg, medium 1 Water 150 mL Butter chilled to add

when rolling

⁄2 tsp

300 g (11 oz)

⁄2 tsp

150 g (5 oz)

Soft Rolls/Baps

Menu ‘19’ (2hr 20min)

Yeast 1 tsp Strong White Bread Flour Sugar Butter 25 g (1 oz) Salt Egg, medium 1 Water **250 mL

** For a slightly denser roll try 125 mL water and 125 mL milk.

450 g (1 lb)

⁄2 tsp

Roll dough to 20 cm x 25 cm (8’’ x 10’’) rectangle.

Divide butter into three portions. Dot one portion over the top two thirds of the dough.

Fold the bottom one third up and the top one third down, sealing the edges with a rolling pin. Turn the dough so that

the folded edge is on the side.

Roll out to an oblong, dot the second portion of butter and continue as before. Repeat with the third portion.

Cover and allow the dough to rest in the refrigerator for 30 mins.

Repeat the rollings three more times, cover and chill for 30 mins.

Roll out pastry and divide into four squares. Cut each square into two triangles. Reroll the each triangle long and thin.

Sweet Rolls/Buns Suitable for Devonshire Splits

Menu ‘19’ (2hr 20min)

Yeast 1 tsp Strong White Bread Flour Sugar 2 tbsp Butter 75 g (3 oz) Salt Egg, medium 1 Milk 250 mL

Choose one of the above recipes.

Place the ingredients into the bread pan in the order listed above.

Select menu 19.

Divide dough into 8–10 pieces and shape into baps.

Place on a greased baking tray and allow to prove at 40˚C/105˚Funtildoubledinsize(approx.20mins).

Dust with flour.

450 g (1 lb)

⁄2 tsp

Bakeinapreheatedovenat220˚C/425˚F/GasMark7for

15 mins or until golden brown.

Loosely roll up each triangle towards the point, finishing with tip underneath. Curve into a crescent shape.

Placeonagreasedbakingtray.Allowtoproveat40˚C/105˚F

until doubled in size (approx. 20 mins).

Brush with beaten egg and bake in a preheated oven at

220˚C/425˚F/GasMark7for15minsoruntilcrispandwell

browned.

•

For devonshire splits, split bun and fill with cream and jam.

Top with glace icing.

SD-2511_UK.indd 41 2015/01/09 15:29:34

Dough Recipes

Dough for Tear & Share Bread

Menu ‘19’ (2hr 20min)

Yeast 11⁄4 tsp Strong White Bread Flour 550 g (1 lb 4 oz) Sugar 2 tsp Olive Oil 2 tbsp Salt 1 Water 310 mL

Olive Tear & Share Bread

Dough for Tear & Share Bread (above) Tapenade (green or black) 6 tbsp

Olives, chopped 25 g (1 oz) Olive Oil 2 tbsp

Roll dough out into a rectangular sheet 1 approximately 24 cm x 46 cm (9’’ x 18’’).

Spread the Tapenade over the dough, sprinkle the chopped olives and drizzle with 1 tbsp of the oil. Roll up from the short

end like a swiss roll.

Cut the dough into 4 cm (1 place close together in a 20 cm (8’’) round greased cake or

flan tin, cut sides up.

Drizzle with the remaining tbsp of oil and allow to prove at 40˚C/105˚Funtildoubledinsize(approx.25mins).

Bakeinapreheatedovenat220˚C/425˚F/GasMark7for

15–20 mins or until golden brown.

•

Delicious served warm with tapas or pasta dishes.

Pepperoni Tear & Share Bread

Dough for Tear & Share Bread (above)

Tomato Puree or Sun Dried Tom Puree Pepperoni, chopped 50 g (2 oz)

Mozarella Cheese, grated 100 g (4 oz) Dried Oregano or Basil 1 tsp Olive Oil 1 tbsp

Roll dough out into a rectangular sheet 1 approximately 24 cm x 46 cm (9’’ x 18’’).

⁄2 tsp

One batch

⁄2 cm (1⁄2’’) thick,

⁄2’’) slices with a sharp knife and

One batch

4 tbsp

⁄2 cm (1⁄2’’) thick,

Picnic Tear & Share Bread

Dough for Tear & Share Bread (on the left) Grainy Mustard 2 tbsp

Cooked Ham, chopped 75 g (3 oz) Strong Cheddar Cheese, grated 75 g (3 oz)

Roll dough out into a rectangular sheet 1 approximately 24 cm x 46 cm (9’’ x 18’’).

Spread the mustard over the dough and scatter the ham and cheese–reserve a little of the cheese to sprinkle on top. Roll

up from the short end like a swiss roll.

Cut the dough into 4 cm (1 place close together in a 20 cm (8’’) round greased cake or

flan tin, cut sides up.

Sprinkle with the remaining cheese and allow to prove at 40˚C/105˚Funtildoubledinsize(approx.25mins).

Bakeinapreheatedovenat220˚C/425˚F/GasMark7for

15–20 mins or until golden brown.

• Delicious served warm with soup or with a Ploughmans lunch.

Spelt Table Roll

; for 8 rolls Menu ‘30’ (2hr 45min)

Yeast Spelt White Flour 500 g (1 lb 2 oz) Sugar 1 Salt 1 Butter 10 g ( Water* 310 mL

*If in the hot room, use chilled water.

Divide dough into 8 rolls and rest them for 15 mins.

One batch

⁄2 cm (1⁄2’’) thick,

⁄2’’) slices with a sharp knife and

11⁄4

tsp

⁄2 tsp

⁄5 oz)

Shape the dough into rolls.

Place on a greased baking tray and allow to prove at 35˚C/95˚F until doubled in size.(approx.40 mins.)

Spread the tomato puree over the dough and scatter the pepperoni and cheese. Roll up from the short end like a swiss

roll.

Cut the dough into 4 cm (1 place close together in a 20 cm (8’’) round greased cake or

flan tin, cut sides up.

Drizzle with the olive oil and sprinkle with the dried herbs and

allowtoproveat40˚C/105˚Funtildoubledinsize(approx.

25 mins).

Bakeinapreheatedovenat220˚C/425˚F/GasMark7for

15–20 mins or until golden brown.

•

Delicious served warm with pasta dishes. Use sundried tomatoes

in place of pepperoni for vegetarians.

⁄2’’) slices with a sharp knife and

Make a cut on top of the dough and bake in oven at 220˚C/425˚Ffor 15–20 mins. (coupe)

SD-2511_UK.indd 42 2015/01/09 15:29:34

Recipes

Brioche Dough (Chocolate Chip Brioche Roll)

; for 12 rolls Menu ‘29’ (1hr 50min)

Yeast Strong White Bread Flour 400 g (14 oz) Sugar 4 tbsp Salt 1

Butter (Cut into 2 cm cubes and keep in fridge) Egg (beaten) 3 (150 g)

Milk 90 mL Rum (dark) 15 mL (1 tbsp)

Additional Butter* (Cut into 1–2 cm cubes and keep in fridge)

Optional Ingredients

Chocolate chips 120 g (41⁄2 oz)

•

For addition of ingredients with*, follow programming instructions on P. 22.

Press the dough lightly to remove the gas.

11⁄2

tsp

⁄2 tsp

70 g (3 oz)

50 g (2 oz)

Shape it round and wrap it with plastic wrap. Then rest it in the refrigerator for 20 mins.

When you like to add chocolate chips, follow below

instructions. (Optional)

•

Roll the dough to 25 cm × 30 cm (10’’×12’’)

•

Sprinkle chocolate chips and fold the bottom one third

up and the top one third down. Then fold it in half.

•

Rest the dough in the room temperature for 10 mins

again. (Do not dry it .)

Press the dough lightly to remove the gas again, and divide it into 12 rolls.

Focaccia

Menu ‘28’ (45min)

Yeast Strong White Bread Flour 300 g (11 oz) Olive Oil 1 tbsp Salt 1 tsp Water 170 mL

Roll and pat the dough into a 30 cm x 25 cm (12’’ x 10’’) rectangle on a greased baking tray.

Make indentations over the whole dough using your fingertips.

Add one of the following toppings:

•

1 small red onion sliced and softened with 1 tsp olive oil and

1 tsp balsamic vinegar. (Do this in a bowl covered in cling film in the microwave for 1–2 min).

•

2 tbsp chopped black or green olives.

•

2 chopped cloves of garlic, sea salt and cracked black

pepper corns.

•

2 tbsp chopped sundried tomatoes.

Allowtoproveat40˚C/105˚Funtildoubledinsize(approx.

30 mins).

Drizzle with olive oil and bake in a preheated oven at

190˚C/375˚F/GasMark5for20–30minsoruntilgoldenatthe

edges and cooked well in the centre.

•

Serve warm with pasta dishes.

⁄2 tsp

Rest the dough in the room temperature for 10–15 mins. (Do not dry it out.)

Shape the dough and place them on a greased baking tray and allow to prove at 35˚C/95˚Ffor 30–40 mins.

Glaze and bake in oven at 180˚C/356°F for 15–20 mins.

Pizza

Menu ‘28’ (45min)

Yeast Strong White Bread Flour 300 g (11 oz) Olive Oil 1 tbsp Salt 1 tsp Water 170 mL

Press out dough using the heel of your hand to a 25 cm (10’’) circle or two 25 cm (10’’) circles for thin and crispy base on a

greased baking tray.

Allowtoproveat40˚C/105˚Funtildoubledinsize(approx.

20 mins).

Add topping of your choice and bake in a preheated oven

at220˚C/425˚F/GasMark7for15–20mins,dependingon

amount of topping.

•

To freeze pizza bases follow method to step 2 and bake without

toppings for 5 mins. Allow to cool, freeze. To use remove from freezer immediately add topping (not too much) and bake as above step 3.

⁄2 tsp

SD-2511_UK.indd 43 2015/01/09 15:29:34

Cake Recipes

Apple and Ginger Cake

Menu ‘18’ (1hr 5min)

[18 Bake only]

Bake cakes and teabreads.

Timer cannot be used

Use menu 18 for these recipes.

l This menu is not suitable for

all types of cake, such as Victoria sandwich or those that require going into a hot oven.

Always use our tablespoon and

teaspoon measure in these recipes.

The cake is made according to the recipe in a separate mixing bowl and then baked inside the bread pan.

1 2 3 4 5

Mix the ingredients in a bowl.

6 7

Line the bottom and sides of the bread pan with baking parchment and pour in the mixture.

• Make sure that the kneading blade is removed from the bread pan before the cake mixture is added.

• Ensure that the cake mixture is kept inside the baking parchment.

Butter 100 g (4 oz) Golden Syrup 200 g (8 oz) Self Raising Flour 300 g (11 oz) Baking Powder 3 mL ( Ground Cinnamon 3 mL ( Ground Cloves 3 mL ( Medium Sized Eggs, beaten 2

Tart Dessert Apples e.g. Granny Smiths, grated

Preserved Stem Ginger, drained and finely chopped Demerara Sugar 1

Warm the butter and syrup until just melted. This can be done on the hob or in the microwave oven. (High power for 1 min).

Sieve the flour, baking powder and spices into a bowl. Add the syrup mixture and the beaten eggs.

Add the grated apple and the chopped ginger and mix well.

Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.

Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment.

Carefully sprinkle the Demerara sugar on top of the mixture.

Select menu 18 and enter 1hr 5 mins on the timer.

After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 18 again and enter a further 3–5 mins on the timer. If it is still just slightly sticky this will cook through during the stand period.

Take the bread pan out of the Bread Maker using oven gloves. Leave to stand for 5–10 mins before removing from the bread pan and allowing to cool.

⁄2 tsp)

75 g (3 oz)

⁄2 tbsp

Banana and Walnut Loaf

Menu ‘18’ (55min)

Soft Light Brown Sugar 50 g (2 oz) Butter 75 g (3 oz) Egg, medium 1 Plain Flour 225 g (8 oz) Baking Powder 2 tsp Grated Rind 1 lemon Lemon Juice 1 tbsp Medium Bananas, peeled & mashed 4 Walnuts, roughly chopped 50 g (2 oz) Walnuts, finely chopped 15 g (

Cream the butter and sugar together until soft then beat in the egg.

Add the sieved flour and baking powder together with the lemon rind and juice.

Add the mashed bananas and the roughly chopped walnuts and mix to a soft

consistency.

Remove the kneading blade from the bread pan and line the bottom and sides with baking

parchment.

Place the mixture in the bread pan, being careful to ensure that the mixture is inside the

baking parchment.

Carefully sprinkle the finely chopped walnuts on top of the mixture.

Select menu 18 and enter 55 mins on the timer.

After baking test with a skewer to see if the cake is cooked. If the cake does require extra

time, select menu 18 again and enter a further 3–5 mins on the timer. If it is still just slightly sticky this will cook through during the stand period.

Take the bread pan out of the Bread Maker using oven gloves. Leave to stand for

5–10 mins before removing from the bread pan and allowing to cool.

•

Delicious spread with butter.

⁄2 oz)

Set the Bread Maker. (P. 26)

• The maximum baking

time is 1 hour 30 mins.

SD-2511_UK.indd 44 2015/01/09 15:29:35

Recipes

Boozy Cake

Menu ‘18’ (55min)

Butter 125 g (4 oz) Mixed Dried Fruit 300 g (11 oz) Light Brown Soft Sugar 50 g (2 oz) Juice of 1 Orange 45 mL (3 tbsps)

Zest of 1 Orange

Guinness Bicarbonate of Soda 5 mL (1 tsp) Medium Sized Eggs, beaten 2 Plain Flour 200 g (7 oz) Mixed Spice 8 mL (1 Topping (flaked almonds) 15 g ( Topping (demerara sugar) 15 g (

or Caffreys

Heat the butter, dried fruit, sugar, juice and zest of an orange and Guinness® together until the fruit plumps up. This can be done on the hob by bringing the ingredients to the boil, stirring and then simmering for 10–15 mins or heating in the microwave oven on High power for 8 mins, stirring twice.

Leave to cool for 10 mins, then stir in the bicarbonate of soda, this will make the mixture foam.

Stir in the eggs, flour and mixed spice, and mix well.

120 mL (4floz)

⁄2 tsp)

⁄2 oz)

Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.

Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment.

Sprinkle the flaked almonds and demerara on the top of the mixture.

Select menu 18 and enter 55 mins on the timer.

After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 18 again and

enter a further 3–5 mins on the timer. If it is still just slightly sticky this will cook through during the stand period.

Take the bread pan out of the Bread Maker using oven gloves. Leave to stand for 5–10 mins before removing from

the bread pan and allowing to cool.

Fruit Tea Bread

Menu ‘18’ (1hr 15min)

Mixed Dried Fruit 350 g (12 oz) Chopped Dates 50 g (2 oz) Chopped Walnuts 50 g (2 oz) Chopped Cherries 100 g (4 oz) Strong tea 300 mL (10 floz) Butter 75 g (3 oz) Medium Sized Eggs, beaten 3 Plain Flour 250 g (9 oz) Bicarbonate of Soda 5 mL (1 tsp)

Place the fruit, dates, walnuts, cherries, strong tea and butter together and heat until the fat has melted and the liquid is

hot. This can be done on the hob or in the microwave oven. (High power for 3–4 mins)

Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.

Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment.

Select menu 18 and enter 1hr 15 mins on the timer.

After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 18 again and

enter a further 3–5 mins on the timer. If it is still just slightly sticky this will cook through during the stand period.

Take the bread pan out of the Bread Maker using oven gloves. Leave to stand for 5–10 mins before removing from

the bread pan and allowing to cool.

Gingerbread

Menu ‘18’ (45min)

Demerara Sugar 25 g (1 oz) Butter 75 g (3 oz) Golden Syrup 50 g (2 oz) Black Treacle 75 g (3 oz) Plain Flour 225 g (8 oz) Ground Ginger 8 mL (1 Baking Powder 8 mL (1 Bicarbonate of Soda 3 mL ( Salt 3 mL ( Milk 150 mL ( Medium Sized Egg, beaten 1

Warm sugar, butter, golden syrup and treacle together until just melted. This can be done on the hob or in the microwave

oven (High power for 1min).

Stir in all of the sieved dry ingredients.

Mix in the milk and the beaten egg.

⁄2 tsp)

⁄4 pint)

Beat thoroughly with a wooden spoon.

Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.

Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment.

Select menu 18 and enter 45 mins on the timer.

After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 18 again and

enter a further 3–5 mins on the timer. If it is still just slightly sticky this will cook through during the stand period.

Take the bread pan out of the Bread Maker using oven gloves. Leave to stand for 5–10 mins before removing from

the bread pan and allowing to cool.

Allow to cool slightly, then add eggs, flour and the bicarbonate of soda. Mix well.

SD-2511_UK.indd 45 2015/01/09 15:29:35

Cake Recipes

Hazelnut and Honey Loaf

Menu ‘18’ (1hr)

Butter 175 g (6 oz) Dark Brown Sugar 50 g (2 oz) Honey 50 g (2 oz) Eggs, medium 3 Hazelnuts, finely chopped 100 g (4 oz) Self Raising Flour 225 g (8 oz) Milk 60 mL (4 tbsp) Topping (chocolate & hazelnut spread) 100 g (4 oz) Topping (cream cheese) 50 g (2 oz)

Cream the butter, sugar and honey together until soft and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the hazelnuts.

Fold in the flour and mix to a soft consistency with the milk.

Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.

Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment.

Select menu 18 and enter 1 hr on the timer.

After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 18 again and

enter a further 3–5 mins on the timer. If it is still just slightly sticky this will cook through during the stand period.

Take the bread pan out of the Bread Maker using oven gloves. Leave to stand for 5–10 mins before removing from

the bread pan and allowing to cool.

Beat the chocolate spread and cream cheese together and spread on the top of the cooled loaf.

Coffee & Pecan Nut Cake

Menu ‘18’ (1hr)

Butter 225 g (8 oz) Light Muscovado Sugar 100 g (4 oz) Eggs, medium 3 Pecan Nuts, finely chopped 75 g (3 oz) Self Raising Flour 225 g (8 oz) Baking Powder 1 tsp Strong Fresh Coffee 2-3 tbsp

Optional Icing

Mascarpone Cheese 150 g (5 oz) Icing Sugar 100 g (4 oz) Strong Fresh Coffee 1 tbsp

Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment.

Select menu 18 and enter 1 hr on the timer.

After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 18 again and

enter a further 3–5 mins on the timer. If it is still just slightly sticky this will cook through during the stand period.

Take the bread pan out of the Bread Maker using oven gloves. Leave to stand for 5–10 mins before removing from

the bread pan and allowing to cool.

Beat the mascarpone cheese and icing sugar together with the coffee and spread on the top of the cooled loaf.

Cherry & Marzipan Cake

Menu ‘18’ (1hr)

Golden Caster Sugar 50 g (2 oz) Butter 175 g (6 oz) Eggs, medium 3 Self Raising Flour 225 g (8 oz) Glace Cherries, chopped 100 g (4 oz) Marzipan, grated 75 g (3 oz) Milk 60 mL (4 tbsp) Toasted, Flaked Almonds 15 g (

Cream the butter and sugar together until soft then beat in the eggs, one at a time.

Add the flour with the cherries and grated marzipan, mix well with the milk to a soft consistency.

Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.

Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment.

Carefully sprinkle the toasted almonds on top of the mixture.

⁄2 oz)

Select menu 18 and enter 1hr on the timer.

After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 18 again and

enter a further 3–5 mins on the timer. If it is still just slightly sticky this will cook through during the stand period.

Take the bread pan out of the Bread Maker using oven gloves. Leave to stand for 5–10 mins before removing from

the bread pan and allowing to cool.

Cream the butter and sugar together until soft and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the Pecan nuts.

Fold in the flour and baking powder, and mix to a soft consistency with the coffee.

Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.

SD-2511_UK.indd 46 2015/01/09 15:29:35

Recipes

Soda Bread

Menu ‘18’ (50min)

Plain Flour 400 g (14 oz) Bicarbonate of Soda 1 tsp Sugar 1 tsp Salt Buttermilk 270 mL Milk 30 mL

Sieve the flour and bicarbonate of soda into a bowl and mix well. Then add sugar and salt.

Add the buttermilk and milk, mixing quickly to form a soft dough.

Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.

Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment.

Select menu 18 and enter 50 mins on the timer.

⁄2 tsp

After baking test with a skewer to see if the bread is cooked. If the bread does require extra time, select menu 18 again

and enter a further 3–5 mins on the timer.

Remove the bread out of the bread pan using oven gloves and allow to cool.

Wholemeal Soda Bread

Menu ‘18’ (50min)

Self Raising Wholemeal Flour 400 g (14 oz) Bicarbonate of Soda 1 tsp Salt 1 tsp Medium Sized Eggs, beaten 2 Buttermilk 320 mL

Place flour and bicarbonate of soda into a bowl and mix well. Then add salt.

Add the beaten eggs and buttermilk, mixing quickly to form a soft dough.

Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.

Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment.

Select menu 18 and enter 50 mins on the timer.

After baking test with a skewer to see if the bread is cooked. If the bread does require extra time, select menu 18 again

and enter a further 3–5 mins on the timer.

Remove the bread out of the bread pan using oven gloves and allow to cool.

Yeast and Dairy Free Spelt Loaf

Menu ‘18’ (50min)

Spelt Flour 400 g (14 oz) Bicarbonate of Soda 1 tsp Salt 1 tsp Medium Sized Eggs, beaten 2 Soya milk 320 mL

Place flour and bicarbonate of soda into a bowl and mix well. Then add salt.

Add the beaten eggs and soya milk, mixing quickly to form a soft dough.

Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.

Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment.

Select menu 18 and enter 50 mins on the timer.

After baking test with a skewer to see if the bread is cooked. If the bread does require extra time, select menu 18 again

and enter a further 3–5 mins on the timer.

Remove the bread out of the bread pan using oven gloves and allow to cool.

Cornbread

Menu ‘18’ (55min)

Plain Flour 150 g (5 oz) Fine Cornmeal or Polenta 150 g (5 oz) Baking Powder 1 tbsp Salt 1 tsp Eggs, medium 2 Carton Buttermilk 284 mL Milk 100 mL Butter, melted and cooled 50 g (2 oz)

Combine flour, cornmeal, baking powder and salt into a bowl and mix well.

Beat the eggs with the buttermilk, milk and butter in another bowl.

Pour the egg mixture into the dry ingredients and stir to a smooth batter.

Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.

Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment.

Select menu 18 and enter 55 mins on the timer.

After baking test with a skewer to see if the bread is cooked. If the bread does require extra time, select menu 18 again

and enter a further 3–5 mins on the timer.

Remove the bread out of the bread pan using oven gloves and allow to cool.

SD-2511_UK.indd 47 2015/01/09 15:29:35

Jam Recipes

[32 Jam]

Depending on the type of pectin, it may be better to increase or

decrease the amount of it.

Strawberry Jam

Menu ‘32’ (1hr 40min)

Strawberries, finely chopped 600 g (24 oz) Sugar 400 g (16 oz) Powdered Pectin 13 g (4 tsp)

Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.

Sprinkle the pectin onto the ingredients in the bread pan.

Select menu 32 and enter 1hr 40min on the timer.

Blueberry Jam

Menu ‘32’ (1hr 50min)

Blueberries 700 g (28 oz) Sugar 400 g (16 oz)

Plum Jam

Menu ‘32’ (1hr 40min)

Plums, finely chopped 700 g (28 oz) Sugar 350 g (14 oz) Powdered Pectin 6 g (1

Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.

Sprinkle the pectin onto the ingredients in the bread pan.

⁄4 tsp)

Select menu 32 and enter 1hr 40min on the timer.

Frozen Berry Jam

Menu ‘32’ (1hr 40min)

Frozen Mixed Berries 700 g (28 oz) Sugar 400 g (14 oz) Powdered Pectin 10 g (3 tsp)

Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.

Select menu 32 and enter 1hr 50min on the timer.

Apple and Blackberry jam

Menu ‘32’ (1hr 40min)

Apples, grated or finely chopped 300 g (12 oz) Blackberries 400 g (16 oz) Sugar 300 g (12 oz) Powdered Pectin 6 g (1

Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.

Sprinkle the pectin onto the ingredients in the bread pan.

⁄4 tsp)

Select menu 32 and enter 1hr 40min on the timer.

Peach Melba

Menu ‘32’ (1hr 40min)

Peaches, finely chopped 500 g (20 oz) Raspberries 200 g (8 oz) Sugar 300 g (12 oz) Powdered Pectin 8 g (2

Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.

Sprinkle the pectin onto the ingredients in the bread pan.

⁄4 tsp)

Select menu 32 and enter 1hr 40min on the timer.

Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.

Sprinkle the pectin onto the ingredients in the bread pan.

Select menu 32 and enter 1hr 40min on the timer.

Redcurrant and Chilli Jam

Menu ‘32’ (1hr 40min)

Redcurrants, roughly mashed 300 g (12 oz) Medium Red Chilli, finely chopped 1-2 Root Ginger, finely grated 4 cm Oranges, juice and finely grated zest 2 Sugar 150 g (6 oz) Powdered Pectin 3 g (1 tsp)

Place all the ingredients expect sugar and pectin into the bread pan.

Add the sugar and sprinkle the pectin onto the ingredients in the bread pan.

Select menu 32 and enter 1hr 40min on the timer.

Apricot Jam

Menu ‘32’ (1hr 30min)

Apricots, finely chopped 500 g (20 oz) Sugar 250 g (10 oz) Powdered Pectin 6 g (1

Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.

Sprinkle the pectin onto the ingredients in the bread pan.

⁄4 tsp)

Select menu 32 and enter 1hr 30min on the timer.

SD-2511_UK.indd 48 2015/01/09 15:29:35

Recipes

Compote Recipes

[

33 Compote]

Spiced Apple Compote

Menu ‘33’ (1hr 20min)

Apples, peeled, cored and diced 1000 g (40 oz) Cinnamon stick 1 Cloves 2 Lemon, zest only 1 Lemon Juice 2 tbsp Sugar 100 g (4 oz) Water 75 mL

Remove the kneading blade from the bread pan.

Place ingredients in the bread pan in the order listed above. Pour water over ingredients.

Select menu 33 and enter 1hr 20min on the timer.

Stir after cooking is completed.

Red fruits Compote

Menu ‘33’ (1hr)

Plums, stone removed and cut in halves 300 g (12 oz) Cherries, stone removed 250 g (10 oz) Strawberries, stalk removed 250 g (10 oz) Golden Caster Sugar 75 g (3 oz) Water 75 mL Raspberries (added after cooking) 200 g (8 oz)

Remove the kneading blade from the bread pan.

Place ingredients in the bread pan in the order listed above. Pour water over ingredients.

Select menu 33 and enter 1hr on the timer.

Stir after cooking is completed.

Add raspberries.

Rhubarb and Ginger Compote

Menu ‘33’ (1hr 40min)

Rhubarb, cut into 2 cm lengths 700 g (28 oz) Orange Juice 2 tbsp Crystallised Ginger, finely chopped 20 g ( Sugar 100 g (4 oz) Water 100 mL

Remove the kneading blade from the bread pan.

⁄5 oz)

Place ingredients in the bread pan in the order listed above. Pour water over ingredients.

Select menu 33 and enter 1hr 40min on the timer.

Stir after cooking is completed.

Mixed Berry Compote

Menu ‘33’ (1hr)

Mixed Berries E.g. Strawberries, Raspberries, Blueberries Sugar 75 g (3 oz)

Water 2 tbsp

Remove the kneading blade from the bread pan.

800 g (32 oz)

Place ingredients in the bread pan in the order listed above. Pour water over ingredients.

Select menu 33 and enter 1hr on the timer.

Stir after cooking is completed.

Apple sauce

Menu ‘33’ (1hr 20min)

Bramley apples, peeled, cored and diced 1000 g (40 oz) Water 2 tbsp

Remove the kneading blade from the bread pan.

Place the apple in the bread pan. Pour water over ingredients.

Select menu 33 and enter 1hr 20min on the timer.

Stir after cooking is completed.

Peach in Vanilla Syrup

Menu ‘33’ (1hr)

Peaches, stone removed and cut into Sugar 100 g (4 oz) Vanilla Pod Water 125 mL

Remove the kneading blade from the bread pan.

⁄8 1000 g (40 oz)

⁄2

Place ingredients in the bread pan in the order listed above. Pour water over ingredients.

Select menu 33 and enter 1hr on the timer.

When cooking is complete, remove the peaches with a slotted spoon. Carefully pour the syrup over the fruit. Leave

to cool.

SD-2511_UK.indd 49 2015/01/09 15:29:35

Care & Cleaning

Before cleaning, unplug your Bread Maker and allow it to cool down.

To avoid damaging your Bread Maker...

Do not use anything abrasive!

(cleansers, scouring pads etc) Use a soft sponge when cleaning bread pan and kneading blade.

Do not wash any part of your Bread Maker in the

dishwasher!

Do not use benzine, thinners, or alcohol!

Keep your Bread Maker clean and dry.

Bread pan & kneading blade

Twist the bread pan anti-clockwise to remove.

Remove the kneading blade and wash in warm soapy water.

Lid

Wipe with a damp cloth.

Steam vent

Wipe with a damp cloth.

Ensure the area around the shaft and inside

the kneading blade are cleaned thoroughly.

If the kneading blade is difficult to remove

from the bread pan, place a small quantity of warm water into the bread pan and soak for 5–10 minutes. Do not submerge the bread pan in water.

Measuring spoon & sourdough starter spoon

Wash with water.

Sourdough cups

Wash well with kitchen detergent and dry, to prevent bacteria growth.

Body

Wipe with a damp cloth.

Wipe gently to avoid

damaging the temperature sensor.

Temperature sensor



Not dishwasher safe

•

The colour of the inside of the unit may change with use.

SD-2511_UK.indd 50 2015/01/09 15:29:36

Dispenser lid

Remove and wash with water.

Raise the dispenser lid to an angle of approximately 75 degrees. Align the connections and pull

towards you to remove or push carefully back at the same angle to attach. (Wait until the machine has cooled down first, because it will be very hot immediately after use)

Take care not to damage or pull the seal. (Damage could lead to leakage of steam, condensation, or

deformation)

Raisin nut dispenser

Remove and wash with water.

Seal

Wash after each use to remove any residue.

To protect the non-stick finish

Bread pan and kneading blade are coated with a non-stick finish to avoid stains and to make it easier to remove bread. To avoid damaging it, please follow the instructions below.

How to Clean

•

Do not use hard utensils such as a knife or a fork when removing the bread from the bread pan.

When you have hard time taking out the bread from the bread pan, see P. 54.

•

Ensure that the kneading blade is not embedded in the bread loaf before slicing it.

If it is embedded, wait for the loaf to cool and remove it. In removing the kneading blade, press on the base of the loaf and manipulate the kneading blade gently to avoid damaging the loaf. (Do not use hard or sharp utensils such as a knife or a fork.) Be careful not to get burns as the kneading blade may still be hot.

•

Use the soft sponge when cleaning the bread pan and the kneading blade.

Do not use anything abrasive such as cleansers or scouring pads.

Hard, coarse or large ingredients such as flours with whole or ground grains, sugar, or the addition of nuts and seeds may damage

the non-stick finish of the bread pan. If using large chunk of ingredient, break into small pieces. Please make sure to follow the recipe quantities stated.

SD-2511_UK.indd 51 2015/01/09 15:29:37

Troubleshooting

Before calling for service, please check through this section.

Problem Cause  Action

[All bread]

The quality of the gluten in your flour is poor, or you have not used strong flour. (Gluten quality

can vary depending on temperature, humidity, how the flour is stored, and the season of harvest)



Try another type, brand or another batch of flour.

The dough has become too firm because you haven’t used enough liquid.



My bread does not rise.

The top of my bread is uneven.

Stronger, Organic and Stoneground flour with higher protein content absorbs more water than others, so try adding an extra 10–20 mL of water.

You are not using the right type of yeast.



Use dry yeast from a sachet, which has ‘Easy Blend’, ‘Fast Action’ or ‘Easy Bake’ written on

it. This type does not require pre-fermentation.

You are not using enough yeast, or your yeast is old.

Make sure yeast sachets not open for longer than 48 hours.



Use the measuring spoon provided. Check the yeast’s expiry date.

The yeast has touched the liquid before kneading.



Check that you have put in the ingredients in the correct order according to the instructions.

(P. 12)

You have used too much salt, or not enough sugar.



Check the recipe and measure out the correct amounts using the measuring spoon

provided.



Check that salt and sugar is not included in other ingredients.

[Speciality bread]

Einkorn wheat was used when baking speciality bread and/or a lot of flour other than spelt flour

were used.



The spelt flour should be up to 60% of the entire flour when you use more than two kinds of

flour other than spelt. The rye and the rice flour should be up to 40% of the entire flour and buckwheat flour should be up to 20% of the entire flour.

My bread is full of air holes.

My bread seems to have collapsed after rising.

My bread has risen too much.

Why is my bread pale and sticky?

You have used too much yeast.



Check the recipe and measure out the correct amount using the measuring spoon provided.

You have used too much liquid.



Some types of flour absorb more water than others, so try using 10–20 mL less water.

The quality of your flour isn’t very good.



Try using a different brand of flour.

You have used too much liquid.



Try using 10–20 mL less water.

You have used too much yeast/water.



Check the recipe and measure out the correct amount using the measuring spoon (yeast)/

sourdough cup (water) provided.



Check that excess water amount is not included in other ingredients.

You have not used enough flour.



Carefully weigh the flour using scales.

You are not using enough yeast, or your yeast is old.



Use the measuring spoon provided. Check the yeast’s expiry date.

There has been a power failure, or the machine has been stopped during breadmaking.



The machine switches off if it is stopped for more than 10 minutes. You will need to remove

the bread from the bread pan and start again with new ingredients.

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Troubleshooting

Problem Cause  Action

There is excess flour around the bottom and sides of my bread.

Why has my bread not mixed properly?

My bread has not been baked.

You have used too much flour, or you are not using enough liquid.



Check the recipe and measure out the correct amount using scales for the flour or the

sourdough cup provided for liquids.

You haven’t put the kneading blade in the bread pan.



Make sure the kneading blade is in the bread pan before you put in the ingredients.

There has been a power failure, or the machine has been stopped during breadmaking.



The machine switches off if it is stopped for more than 10 minutes. You might be able to start

the loaf again, though this might give poor results if kneading had already begun.

The kneading mounting shaft in the bread pan is stiff and does not rotate.



If the kneading mounting shaft does not rotate when the blade is attached, you will need

to replace the kneading mounting shaft unit (consult the place of purchase or a Panasonic Accessory Shop: 0844 8443899 or order online at https://www.pas-europe.com).

The dough menu was selected.



The dough menu does not include a baking process.

There has been a power failure, or the machine has been stopped during breadmaking.



The machine switches off if it is stopped for more than 10 minutes. You can try baking the

dough in your oven if it has risen and proved.

There is not enough water and the motor protection device has activated. This only happens

when the unit is overloaded and excessive force is applied to the motor.



Visit place of purchase for a service consultation. Next time, check the recipe and measure

out the correct amount using the sourdough cup provided for liquid and scales for weighing flour.

Dough leaks out of the bottom of the bread pan.

The sides of my bread have collapsed and the bottom is damp.

The kneading blade rattles.

A small amount of dough will escape through

the four holes (so that it does not stop the

Dough release holes (4 in total)

rotating parts from rotating). This is not a fault, but check occasionally that the kneading mounting shaft rotate properly.



If the kneading mounting shaft does not

(Bottom of bread pan)

rotate when the kneading blade is attached, you will need to replace the kneading mounting shaft unit (consult the place of purchase or a Panasonic Accessory Shop: 0844 8443899 or order online at

Kneading mounting shaft

Kneading mounting shaft unit

https://www.pas-europe.com).

Part no. ADA29E165

You have left the bread in the bread pan for too long after baking.



Remove the bread promptly after baking.

There has been a power failure, or the machine has been stopped during breadmaking.



The machine switches off if it is stopped for more than 10 minutes. You may try baking the

dough in your oven.

This is because the kneading blade fits loosely on the kneading mounting shaft. (This is not a

fault)

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Troubleshooting

Before calling for service, please check through this section.

Problem Cause  Action

I can smell burning while the bread is baking.

Smoke is coming out of the steam vent.

The kneading blade stays in the bread when I remove it from the bread pan.

The crust creases and goes soft on cooling.

Ingredients may have been spilt on the heating element.



Sometimes a little flour, raisins or other ingredients may be flicked out of the bread pan

during mixing. Simply wipe the heating element gently after baking once the Bread Maker has cooled down.



Remove the bread pan from the Bread Maker to place ingredients.

The dough is a little stiff.



Allow the bread to cool completely before removing the kneading blade carefully. Some

types of flour absorb more water than others, so try adding an extra 10–20 mL of water next time.

Crust has built up underneath the kneading blade.



Wash the kneading blade and its spindle after each use.

The steam remaining in the bread after baking can pass into the crust and soften it slightly.



To reduce the amount of steam, try using 10–20 mL less water.



Remove loaf from the bread pan immediately after baking completed.

How can I keep my crust crispy?

My bread is sticky and slices unevenly.

Extra ingredients are not mixed properly in brioche.

There is excess oil on the bottom of brioche. The crust is oily. My bread has big holes.

The bread does not come out.

When cooking jam, it has scorched or the kneading blade fixes and it doesn’t come off.

To make your bread crispier, you could use menu 9 or the ‘Dark’ crust colour option, or even

bakeitintheovenat200˚C/gasmark6foranextra5–10minutes.

It was too hot when you sliced it.



Allow your bread to cool on rack before slicing to release the steam.

Did you add extra ingredients within 5 min of the beep?



Butter must be added while ‘ ’ is flashing in the display.

Did you add butter within 5 min of the beep?



Butter must be added while ‘ ’ is flashing in the display.

If the bread cannot be easily removed from the bread pan, leave the bread pan for

5–10 minutes to cool, making sure that it is not left unattended where somebody or something

may get burnt. After that, shake the pan several times using oven gloves. (Hold the handle down so that it does not get in the way of bread.)

The amount of the fruit was a too little, or the amount of sugar is too much.



Place the bread pan in the sink and half fill the bread pan with warm water. Leave the

bread pan to soak until the cooked on mixture or kneading blade loosens. After scorching is relieved, wash it with a soft sponge etc. Please be aware of the hot water.

The jam has boiled over.

Jam is too runny and not firmly set.

Too much fruit or sugar has been used.



Only use the amounts of fruit and sugar specified in the recipes on P. 48.

The fruit was under or over ripe.

Sugar was decreased too much.

Cooking time was insufficient.

Fruit with a low pectin content was used.



Use the runny jam as a sauce for desserts.



Leave the jam to cool completely. The jam will continue to set as it cools.

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Troubleshooting

Problem Cause  Action

Can frozen fruits be used?

What kinds of sugar can we use on jam?

It is possible to use them.

White caster and granulated can be used.

Do not use brown sugar, diet sugar, and low calorie sugar or artificial sweetener.

When making jam, can we use fruits are pickled in alcohol?

The fruit has collapsed when making fruit in syrup.

Extra ingredients are not mixed properly in Rustic Artisan.

Extra ingredients does not fall into the bread pan from the raisin nut dispenser.

appears on the display.

1 appears on the display.

Do not use them. The quality is not satisfactory.

The cooking time was too long. The fruit may have been over ripe.

Did you add extra ingredients to the raisin nut dispenser before the beep?



Extra ingredients must be added to the raisin nut before ‘ ’ is flashing in the display.

Is the surface of the extra ingredients higher than the edge of the raisin nut dispenser?



Put the extra ingredients so that its surface is lower than the edge of the raisin nut dispenser.

(P. 14) The capacity of the raisin nut dispenser is 150 g, however depending on the size and the type of ingredients, they may overflow.

There has been a power failure for approx. 10 minutes (the plug has been accidentally pulled

out, or the breaker has been activated), or there is another problem with the power supply.



The operation will not be affected if the problem with the power supply is only momentary.

The Bread Maker will operate again if its power is restored within 10 minutes, but the end result may be affected.

There has been a power failure for a certain amount of time (differs depending on the

circumstances-e.g. mains power failure, unplugging, malfunctioning fuse or breaker).



Remove the ingredients and start again using new.

H01–H02 appears on the display.

U50 appears on the display.

The display indicates a problem with the Bread Maker.



Consult the place of purchase or a Panasonic service centre: 0844 8443899

Theunitishot(above40˚C/105˚F).



Allowtheunittocooldowntobelow40˚C/105˚Fbeforeusingitagain(U50willdisappear).

SD-2511_UK.indd 55 2015/01/09 15:29:38

Specification

Power supply 230–240 V 50 Hz

Power consumed 505–550 W

Capacity

Capacity of raisin nut dispenser max. 150 g dried fruit/nuts

Timer Digital timer (up to 13 hours)

Dimensions (H  W  D) approx. 38.2 Weight approx. 7.0 kg

Accessories 2 sourdough cups, measuring spoon, sourdough starter spoon

This symbol on the product indicates “hot surface and should not be touched without caution”.

Disposal of Old Equipment Only for European Union and countries with recycling systems

This symbol on the products, packaging, and/or accompanying documents means that used electrical and electronic products must not be mixed with general household waste. For proper treatment, recovery and recycling of old products, please take them to applicable collection points in accordance with your national legislation. By disposing of them correctly, you will help to save valuable resources and prevent any potential negative effects on human health and the environment. For more information about collection and recycling, please contact your local municipality. Penalties may be applicable for incorrect disposal of this waste, in accordance with national legislation.

(Strong flour for a loaf) max. 600 g min. 400 g (Strong flour for a dough) max. 600 g min. 250 g (Yeast) max. 8 g min. 1.4 g



25.6  38.9 cm

For business users in the European Union

If you wish to discard electrical and electronic equipment, please contact your dealer or supplier for further information.

Information on Disposal in other Countries outside the European Union

This symbol is only valid in the European Union. If you wish to discard this product, please contact your local authorities or dealer and ask for the correct method of disposal.

Panasonic Test and Development Kitchen Panasonic Consumer Electronics U.K. A Division of Panasonic U.K. Ltd

Willoughby Road, Bracknell, Berks, RG12 8FP

For COOKERY ADVICE call : 01344862108 Open Monday to Wednesday 9 am - 12 pm

CUSTOMER CARE CENTRE call : 08448443899 Open Monday to Friday 9 am - 5 pm

Representative in EU : Panasonic Marketing Europe GmbH Panasonic Testing Centre Winsbergring 15, 22525 Hamburg, Germany

Panasonic Taiwan Co., Ltd.

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

SD-2511_UK.indd 4 2015/01/09 15:29:16

DZ50E188

F0115D0

Printed in China

Panasonic SD-2511 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual