Panasonic SD-254, SD-255 User Manual

Download

Before Use How to Use Recipes How to Clean Troubleshooting

DZ50E147

1206K0

Printed in PRC

Panasonic Test and Development Kitchen Panasonic Consumer Electronics U.K. A Division of Panasonic U.K. Ltd

Willoughby Road, Bracknell, Berks, RG12 8FP

Importer’s name & address pursuant to the EU GPSD directive 2001/95/EC/Art.5

Panasonic Marketing Europe GmbH

Hagenauer Str.43 65203 Wiesbaden F.R.GERMANY

Matsushita Electric Industrial Co., Ltd.

Osaka, Japan

Web Site: http://www.panasonic.co.uk.

Automatic Breadmaker

OPERATING INSTRUCTIONS AND RECIPES

Model No. SD-255/SD-254

Speciﬁ cation

Power supply

230-240V ~ 50Hz

Power consumed 505-550W

Capacity 400-550g of strong ﬂ our for a loaf

250-600g of strong ﬂ our for a dough

Capacity of raisin nut dispenser max. 150g dried fruit/nuts

Timer Digital timer (up to 13 hours)

Dimensions (H X W X D) approx. 37.0 X 28.0 X 33.0cm

Weight (SD-255) approx. 6.8kg (SD-254) approx. 6.4kg

Accessories Measuring cup, measuring spoon

● Thank you for purchasing an Automatic Breadmaker, SD-255/SD-254. Please read these instructions carefully before using this product and save this manual for future use.

● These operating instructions are intended to be used for two different models. The explanations inside mainly focus on the SD-255 model. (See page 2 for the differences in functions between the two)

Information on Disposal for Users of Waste Electrical & Electronic Equipment (private households)

This symbol on the products and/or accompanying documents means that used electrical and electronic products should not be mixed with general household waste. For proper treatment, recovery and recycling, please take these products to designated collection points, where they will be accepted on a free of charge basis. Alternatively, in some countries you may be able to return your products to your local retailer upon the purchase of an equivalent new product. Disposing of this product correctly will help to save valuable resources and prevent any potential negative effects on human health and the environment which could otherwise arise from inappropriate waste handling. Please contact your local authority for further details of your nearest designated collection point. Penalties may be applicable for incorrect disposal of this waste, in accordance with national legislation.

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.

SD-255 pictured

Before Use

Contents

Before Use

¶ Safety Instructions ·················································· 3 ¶ Accessories/Parts Identiﬁcation ····························· 4 ¶ Bread-making Ingredients ····································· 6

How to Use

¶ Baking Bread [BAKE] ············································· 8 ¶ Making Dough [DOUGH] ····································· 10 ¶ When adding extra ingredients… ························ 11 ¶ Baking Cakes ······················································· 12 ¶ List of Bread Types and Baking Options ············· 13

Recipes

¶ Bread Recipes

basic ·········································14 whole wheat ······························15 rye ············································17 french ·······································18 italian ········································ 19 sandwich ·································· 19

¶ Gluten Free Recipes ············20 ¶ Dough Recipes ····················22

basic whole wheat rye french pizza

¶ Cake Recipes ·······················28

cakes teabreads

How to Clean

¶ Care & Cleaning ··················································· 32

Troubleshooting

¶ Troubleshooting ···················································· 33

These instructions are for two

different breadmaker models

■ SD-255

Rye bread mode is available

■ SD-254

If using dried fruit such as raisins, nuts, or seeds, these are added automatically. (P.11)

Additional ingredients should be added manually when the beep sounds. (P.11)

Raisin nut dispenser

Measuring spoon storage

• The photographs and illustrations in this manual are of the SD-255 model.

Safety Instructions

■ SD-255

■ SD-254

Important Safety Precautions

■ Location

Use this appliance in the following locations:

• Do not use the appliance outdoors or in the immediate vicinity of heat sources or in roomswhere humidity is high.

• Place the breadmaker on a ﬁrm, dry, ﬂat worktop. Do not place on unstable objects or on materials such as tablecloths.

• During baking the casing heats up. The breadmaker should be placed at least

5cm (2 inches) from walls and other objects.

■ Caution

1. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or a similarly qualiﬁed person in order to avoid a hazard.

Do not attempt to repair the

breadmaker

. Consult a Panasonic dealer and have it serviced by an authorised

technician.

3. Do not immerse the unit, power cord, or plug in water or any kind of liquid.

4. Do not allow the power cord to hang over the edge of the table or touch a hot surface.

5. Do not remove the bread pan or unplug the breadmaker during its operation. (If the electricity supply is switched off the programme sequence stops. However the appliance has a 10 minute memory so if the power is restored within 10 minutes, the programme will resume.)

6. Do not touch, block or cover the ventilation during use.

7. The surfaces are liable to get hot during use.

8. To avoid burns, always use oven gloves when removing the bread pan and the ﬁnished

bread. Also take care when removing the kneading blade.

9. Always keep the inside of the unit and the bread pan clean. (To ensure programmes work successfully)

10. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. Children should be supervised to ensure that they do not play with the appliance.

11. This appliance is only intended to be used to make bread, dough and cakes as detailed in the following instructions.

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 amps and that it is approved by ASTA or BSI to BS1362.

Check for the ASTA mark or the BSI mark on the body of the fuse.

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.

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 13AMP SOCKET.

Before Use

Accessories/Parts Identiﬁcation

Main Unit Control Panel

Accessories

Raisin nut dispenser (SD-255 only)

• basic

• whole wheat

• rye (SD-255 only)

• french

• italian

• sandwich

• gluten free

• pizza

• bake only

● Select:

Choose type of bread or dough

Measuring cup

To measure out liquids

Measuring spoon

To measure out sugar, salt, yeast, etc.

(15ml) (5ml)

Tablespoon

•1/2 marking

Teaspoon

• 1/4, 1/2, 3/4 markings

• 10ml increments

(max. 310ml)

Dispenser lid

Kneading blade (rye bread SD-255 only)

Handle

Bread pan

Control panel

The control panel has a protective ﬁlm overlay on it to prevent scratching during shipping. You may carefully remove this.

Plug

■ Operation status

• REST: Displayed during the initial stage or with timer operation when the

temperature of the bread pan and ingredients is being regulated before kneading

• POWER ALERT: displayed when there has been an interruption in the power supply

• TEMP: Displayed when the unit is hot – allow to cool before use

■ Time remaining until programme ﬁnished

● Option:

Choose between making bread or dough, and whether to use ‘BAKE RAPID’ or ‘BAKE RAISIN’/ ‘DOUGH RAISIN’ options

● Size:

Available on basic and whole wheat

• M

• L

• XL

• BAKE

Bake bread (knead, rise, bake)

• BAKE RAPID

Faster baking process

• BAKE RAISIN

Bake bread with added ingredients

• DOUGH

Make dough (knead, rise)

• DOUGH RAISIN

Make dough with added ingredients

● Crust:

Crust Colour available on Basic and Gluten Free

• LIGHT

• MEDIUM*

• DARK

● Start/Stop:

Press to start or cancel/ stop the programme. When start is pressed the start/ stop light will come on and the programme is set. If you wish to change the programme you must stop the operation by holding down the start/ stop pad for 1-2 seconds. The display will go blank and the start/ stop light will go off. Press the select pad to reactivate the screen and then reprogramme accordingly.

● Timer:

Set delay timer (time until bread is ready) or set the baking time for ‘bake only’ mode

• SD-255 display shown. This picture shows all words and symbols, but during operation only those relevant will be displayed.

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

LidRaisin nut dispenser ﬂap (SD-255 only)

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

■ Options

As the option pad is pressed the option chosen will ﬂash.

The ingredients placed in the raisin nut dispenser will drop into the bread pan automatically upon selecting the ‘BAKE RAISIN’ mode. Turn to P.11 for ingredients which may be placed in the raisin nut dispenser. Never operate the breadmaker without the dispenser being in place.

* Medium crust is

indicated by the black dot between light and dark.

Before Use

Bread-making Ingredients

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 ﬂour. Do not use soft or plain ﬂour.

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.

Water

● Use normal tap water.

● Use warm water if using ‘RAPID’, ‘rye’ or

‘gluten free’ settings in a cold room.

● Use chilled water if using ‘rye’ or ‘french’ settings in a hot room.

● Always measure out liquids using the measuring cup provided.

Salt

Improves the ﬂavour and strengthens gluten to help the

bread rise.

● The bread may lose size/ﬂavour if measuring is inaccurate.

Fat

Adds ﬂavour and softness to the bread.

● Use butter, margarine or oil. 2 tbsps oil are equivalent to 25g butter.

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.

● When using yeast from sachets, seal the sachet again immediately after use, and keep in the fridge. (Use within the manufacturer’s recommended time)

If using a bread mix...

■ Bread mixes including yeast

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

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

2 Select the ‘basic’ – ‘BAKE RAPID’ – ‘Large’

size setting.

● With some mixes, it is not clear how much yeast is included, so results may vary.

■ Bread mix with separate yeast sachet

1 First place the measured yeast in the bread

pan, then the bread mix, then the water.

• Bread Bakery Capacity 400-550g mix (for a loaf), 250-600g 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 ➔ basic

•

Whole wheat, multi grain ﬂour ➔ whole wheat

• rye ﬂour ➔ rye (SD-255 only)

■ You can make your bread taste better by adding other ingredients:

Eggs

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

Bran

Increases the bread’s ﬁbre content.

• Use max. 50g (2oz).

Wheat germ

Gives the bread a nuttier ﬂavour.

• Use max. 50g (2oz).

Spices, herbs

Enhance the ﬂavour of the bread.

• Only use a small amount (1-2 tsp).

Main Flours Used in Bread

White ﬂour:

Made by grinding wheat kernel, excluding bran and germ. Used in e.g. ‘basic’, ‘french’ modes.

Strong ﬂours: Milled from hard wheat. High content of protein, needed for producing gluten to make dough rise. Weak ﬂours: Milled from soft wheat. Lower content of protein.

• 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 rye mode).

• Do not use more than stated quantity (could overload motor).

Spelt ﬂour:

In the wheat family but is a completely different species genetically. Although it contains gluten some gluten-intolerant people can digest it. Makes loaves with a ﬂat/slightly sunken crust.

■ Alternative ﬂours which may be used

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

Strong white 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).

GranaryR or Malted Grain ﬂour:

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 bread pan’s non-stick ﬁnish).

Stoneground ﬂour:

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

• Do not use more than stated quantity (could damage 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.

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

How to Use

Baking Bread

Remove the bread pan and set the kneading blade

Place the measured ingredients in the bread pan

Select a bread type

Place the ingredients in the bread pan Remove the breadSet the programme and start

1 Twist the bread

pan anticlockwise and lift up to remove

2 Place the

kneading blade ﬁrmly onto the kneader mounting shaft

Plug the breadmaker into a 230-240V socket

Start the machine

Kneading blade

2 Cover the yeast with

all the dry ingredients (ﬂour, sugar, salt, etc.)

4 Put the bread pan into

the breadmaker and turn slightly clockwise

5 Close the lid

3 Pour in the water and

any other liquids

• Wipe the outside of the pan to remove any ﬂour or liquid

1 Place the dry yeast at

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

Press ‘Stop’ and remove bread

when the bread is ready (unit beeps 8 times)

Remove the bread immediately,

allow to cool

Time until the selected programme is complete

Bread pan

Oven glove

e.g. on a wire rack

Choose a baking option

■ To set the timer ➔

Check around the shaft and inside the kneading blade and ensure that they are clean.

■ To change the size ➔

■ To change the crust colour ➔

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

9h 30m

from now

Current time Ready time

● If you leave the bread to cool down without removing it from the pan, the ﬁnished quality of the loaf will be affected.

● Unplug your breadmaker (holding onto the plug) after use.

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).

* SD-255 display shown.

Turn to P14-21 for bread recipes

■ Baking bread with added ingredients

(P.11)

(SD-255 only)

Clean and dry beforehand

• Use the speciﬁed kneading blade when baking rye bread.

(SD-255 only)

• The blade ﬁts loosely into place, but it must touch the bottom of the bread pan.

● For optimum results, don’t open the lid until bread is complete as it affects bread quality.

● Make sure the start/stop light is off.

●

The

ﬂashing start/stop light will go off

● The start/stop light will come on.

● See P.13 for availability of size and crust.

How to Use

●

Display shown is for ‘BAKE RAISIN’. When ‘DOUGH RAISIN’ has been selected correctly ‘DOUGH RAISIN’ and ‘ ’ remains displayed.

●

The start/stop light will come on.

Preparations

(P.8)

1 Set the kneading blade into the bread pan. 2 Place the ingredients in the bread pan. 3 Set the bread pan into the main unit, and plug the machine into the socket.

(Make sure the start/stop light is off.)

Press ‘Stop’ and remove bread or dough

when machine beeps 8 times

1 2 3,4

Select ‘basic’ or ‘whole wheat’

Choose ‘BAKE RAISIN’ or ‘DOUGH RAISIN’

Start the machine

Time until ready

Making Dough When adding extra ingredients...

Preparations

(P.8)

1 Set the kneading blade into the bread pan. 2 Place the ingredients in the bread pan. 3 Set the bread pan into the main unit, and plug the machine into the socket.

(Make sure the start/stop light is off.)

Press ‘Stop’ and remove dough

when machine beeps 8 times

1 2 3,4

Turn to P2227 for dough recipes

● Timer is not available on Dough Options.

● You can choose between ‘basic’, ‘whole wheat’, ‘rye’ (SD-255 only), ‘french’, and ‘pizza’ dough types.

■ To cancel/stop once started

(hold for more than 1 second)

Select a dough type

Choose ‘DOUGH’

Start the machine

Time until ready

● Select ‘DOUGH RAISIN ’ if you would like to add extra ingredients to your dough. (P.11)

● For modes other than ‘pizza’, a ‘resting’ process will begin immediately after starting, followed by ‘kneading’ and ‘rising’.

(Select when baking bread)

‘BAKE RAISIN ’ will be displayed

(Select when making dough)

‘DOUGH RAISIN ’ will be displayed

(SD-255)

● Moist Ingredients e.g. chocolate, cheese, fresh fruits, fruits packed in alcohol. ➔ Moist Ingredients should be added

directly into the bread pan with the other ingredients at the beginning of the cycle.

Adding extra

ingredients

Press this pad after you’ve pressed start and the light is on, to see how long to wait until it’s time to add the extra ingredients. Please note that the breadmaker will also beep to remind you.

(SD-254 only)

● Press once for ‘basic’, twice for ‘whole wheat’.

●

Press twice for ‘BAKE RAISIN’, 4 times for ‘DOUGH RAISIN’.

● Dry Ingredients e.g. dried fruits, nuts

➔ Extra ingredients

can be added directly into the bread pan when the raisin beep sounds.

➔ Dry ingredients

can be added into the dispenser at the beginning of the cycle.

● The ﬂashing start/stop light will go off.

● The start/stop light will come on.

● The ﬂashing start/stop light will go off.

(SD-254)

● Moist/Dry Ingredients

● Shape the ﬁnished dough and allow it to prove until doubled in size. Then bake in the oven according to recipe.

How to Use

Baking Cakes

Preparations

1 Prepare the ingredients according to the recipe. 2 Line the bread pan with parchment paper and pour in the mixed ingredients. 3 Set the bread pan into the main unit, and plug the machine into the socket.

(Make sure the start/stop light is off.)

Press ‘Stop’ when the machine beeps, check that baking is complete, and remove the pan

1 2 3,4

Turn to P28-31 for cake recipes

■ To cancel/stop once started

(hold for more than 1 second)

Select ‘bake only’

Set the baking time

Start the machine

Time until ready

● You cannot use the timer function for ‘bake only’. (This pad only sets the duration of the cooking time.)

● To check whether baking is complete, insert a skewer into the centre of the cake or teabread – it is ready if there is no mixture stuck to the skewer when you remove it.

■ If baking is not complete ➔ Repeat steps 1-3

(The total baking time, including any additional baking, must be within 90 minutes. The timer will start again from 1 minute when the unit is hot. Increase the time by pressing the timer pad as required.)

Take care!

It’s hot!

• Line with parchment paper (Cake or teabread will burn if it directly touches the pan.)

• Remove the kneading blade

■ Function Availability and Time Required

Options Processes

Bread type

Baking

option

Size Crust

Timer

REST KNEAD RISE BAKE Total

Keep warm

basic

Makes bread with strong white bread ﬂour.

BAKE

● ● ●

20 min– 50 min

15–30 min

2 hr 00 min– 2 hr 20 min

50 min 4 hours

●

BAKE RAPID

● ●

— —

15–20 min approx 1 hour 35– 40 min

1 hr 55 min– 2 hours

●

BAKE RAISIN

● ●

∗1

●

∗3

20 min– 50 min

15–30 min

2 hr 00 min– 2 hr 20 min

50 min 4 hours

●

DOUGH

— — —

20 min– 40 min

15–30 min

1 hr 20 min– 1 hr 30 min

—

2 hr 20 min

—

DOUGH RAISIN

— — —

20 min– 40 min

15–30 min

1 hr 20 min– 1 hr 30 min

—

2 hr 20 min

—

whole wheat

Makes bread with strong whole wheat ﬂour.

BAKE

●

—

●

1 hour– 1 hr 30 min

15–25 min

2 hr 00 min– 2 hr 20 min

50 min 5 hours

●

BAKE RAPID

●

— —

15 min 15–25 min

approx 1 hr 40 min

45 min 3 hours

●

BAKE RAISIN

●

—

●

∗3

1 hour– 1 hr 30 min

15–25 min

2 hr 20 min– 2 hr 50 min

50 min 5 hours

●

DOUGH

— — —

55 min– 1 hr 15 min

15–25 min

1 hr 40 min– 2 hours

—

3 hr 15 min

—

DOUGH RAISIN

— — —

55 min– 1 hr 15 min

15–25 min

1 hr 40 min– 2 hours

—

3 hr 15 min

—

rye

(SD-255 only) Makes bread with

rye ﬂour and spelt ﬂour.

BAKE

— —

●

45 min– 60 min

approx. 10 min

1 hr 20 min– 1 hr 35 min

1 hour 3 hr 30 min

●

DOUGH

— — —

45 min– 60 min

approx. 10 min

— —

2 hours

—

french

Makes bread with strong white bread ﬂour for a crispier crust and open texture.

BAKE

— —

●

40 min– 1 hr 55 min

10–20 min

2 hr 55 min– 4 hr 10 min

55 min 6 hours

●

DOUGH

— — —

40 min– 1 hr 55 min

10–20 min

1 hr 45 min– 2 hr 40 min

—

3 hr 35 min

—

italian

Makes light bread for enjoying with

pasta, etc.

BAKE

— —

●

30 min– 1 hour

10–15 min

2 hr 25 min– 3 hours

50 min 4 hr 30 min

●

sandwich

Makes bread with a soft crust and texture.

BAKE

— —

●

1 hour– 1 hr 30 min

15–25 min

2 hr 20 min– 2 hr 50 min

50 min 5 hours

●

gluten free

Makes bread using gluten-free

bread mix/ﬂour.

BAKE

—

●

∗2

— —

15 min 1 hour 45 min 2 hours

●

pizza

Makes pizza dough.

DOUGH

— — —

(KNEAD) 10–15 min

(RISE) 10–15 min

(KNEAD) approx 10 min

(RISE) approx 10 min

45 min

—

bake only

Bakes teabreads and cakes.

BAKE

— — — — — —

30 min– 1 hr 30 min

—

∗1 Only ‘LIGHT’ or ‘MEDIUM’ available. ∗2 Only ‘MEDIUM’ or ‘DARK’ available. ∗3 The timer can only be used on the SD-255.

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

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

● The ﬂashing start/stop light will go off.

● The start/stop light will come on.

List of Bread Types and BakingOptions

Recipes

Bread Recipes

White Loaf

‘Basic’-‘Bake’ (4h)

M L XL

Yeast 3/4tsp 1tsp 1 1/4tsp

Strong White Flour

400g (14oz)

475g (1lb 1oz)

550g

(1lb 4oz) Sugar 1tsp 1 1/2tsp 2tsp Butter

15g (1/2oz)

25g (1oz) 25g (1oz) Salt 1tsp 1 1/4tsp 1 1/2tsp Water 270ml 320ml 360ml

[basic]

(white or brown ﬂour)

: Timer can be used

for recipes with this symbol (4-13 hours)

Rapid White Loaf

‘Basic’-‘Bake Rapid’ (1h 55m-2h)

M L XL

Yeast 1tsp 1 1/4tsp 1 1/2tsp

Strong White Flour

400g (14oz)

475g

(1lb 1oz)

550g

(1lb 4oz) Sugar 1tsp 1 1/2tsp 2tsp Butter

15g (1/2oz)

25g (1oz) 25g (1oz) Salt 1tsp 1 1/4tsp 1 1/2tsp Water 280ml 320ml 360ml

Spicy Fruit Loaf

‘Basic’-‘Bake Raisin’ (4h)

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

Brioche Loaf

‘Basic’-‘Bake’-‘Light’ Crust (4h)

M Yeast 1tsp Strong White Flour

400g (14oz) Sugar 3tbsp Butter 100g (4oz) Eggs, medium 3 Salt 1tsp Milk 150ml

Apricot and Almond Loaf

‘Basic’-‘Bake Raisin’ (4h) (SD-255 only)

L Yeast 1tsp Strong White Flour 400g (14oz) Sugar 1 1/2tsp Butter 25g (1oz) Salt 1tsp Ground Almonds 50g (2oz) Water 270ml *Dried Apricots, chopped 100g (4oz) *Flaked Almonds 50g (2oz)

Milk Loaf

‘Basic’-‘Bake’ (4h)

M L XL

Yeast 3/4tsp 1tsp 1 1/4tsp

Strong White Flour

400g (14oz)

475g (1lb 1oz)

550g

(1lb 4oz) Sugar 1tsp 1 1/2tsp 2tsp Butter 15g (1/2oz) 25g (1oz) 25g (1oz) Salt 1tsp 1 1/4tsp 1 1/2tsp Milk 280ml 340ml 380ml

Wheat Germ Loaf

‘Basic’-‘Bake’ (4h)

L Yeast 1 1/4tsp Strong White Flour 500g (1lb 2oz) Sugar 1 1/2tsp Oil 2tbsp Salt 1 1/4tsp Wheat Germ 50g (2oz) Water 350ml

Oat and Bran Loaf

‘Basic’-‘Bake’ (4h)

L Yeast 1tsp Strong White Flour 400g (14oz) Sugar 1 1/2tsp Oil 2tbsp Salt 1 1/4tsp Bran 50g (2oz) Porridge Oats 50g (2oz) Water 350ml

Pizza Loaf

‘Basic’-‘Bake Raisin’-‘Medium’ Crust (4h) (SD-255 only)

M Yeast 3/4tsp Strong White Flour 400g (14oz) Sugar 1tsp Oil 1tbsp Salt 1tsp Oregano Dried 2tsp Water 260ml *Pepperoni, chopped 75g (3oz) *Stuffed Olives, chopped 75g (3oz)

5 Seeded Bread Loaf

‘Basic’-‘Bake Raisin’ (4h) (SD-255 only)

M L XL

Yeast 3/4tsp 1tsp 1 1/4tsp

Strong White Flour

400g (14oz)

475g (1lb 1oz)

550g

(1lb 4oz) Sugar 1tsp 1 1/2tsp 2tsp Butter

15g (1/2oz)

25g (1oz) 25g (1oz) Salt 1tsp 1 1/4tsp 1 1/2tsp Water 270ml 320ml 360ml *Linseeds 1tbsp 1 1/2tbsp 2tbsp *Sesame Seeds 1tbsp 1 1/2tbsp 2tbsp *Pumpkin Seeds 1tbsp 1 1/2tbsp 2tbsp *Poppy Seeds 1tbsp 1 1/2tbsp 2tbsp *Sunﬂower Seeds 1tbsp 1 1/2tbsp 2tbsp

Brown Loaf

‘Basic’-‘Bake’ (4h)

M L XL

Yeast 3/4tsp 1tsp 1 1/4tsp

Strong Brown Flour

400g (14oz)

475g (1lb 1oz)

550g

(1lb 4oz) Sugar 1tsp 1 1/2tsp 2tsp Butter

15g (1/2oz)

25g (1oz) 25g (1oz) Salt 1tsp 1 1/4tsp 1 1/2tsp Water 270ml 320ml 360ml

Rapid Brown Loaf

‘Basic’-‘Bake Rapid’ (1h 55m-2h)

M L XL

Yeast 1tsp 1 1/4tsp 1 1/2tsp

Strong Brown Flour

400g (14oz)

475g

(1lb 1oz)

550g

(1lb 4oz) Sugar 1tsp 1 1/2tsp 2tsp Butter

15g (1/2oz)

25g (1oz) 25g (1oz) Salt 1tsp 1 1/4tsp 1 1/2tsp Water 280ml 320ml 360ml

Malted Loaf

‘Basic’-‘Bake Raisin’ (4h) (SD-255 only)

L Yeast 1tsp Strong White Flour 500g (1lb 2oz) Sugar 1 1/2tsp Salt 1 1/4tsp Malt Extract 3tbsp Water 320ml *Sultanas 150g

Curry and Mango Loaf

‘Basic’-‘Bake’ (4h)

M Yeast 3/4tsp Strong Brown Flour 400g (14oz) Sugar 1tsp Butter 15g (1/2oz) Salt 1tsp Curry Paste 3tsp Mango Chutney 2tbsp Water 270ml

Cheese and Bacon Loaf

‘Basic’-‘Bake Raisin’ (4h) (SD-255 only)

M L XL

Yeast 3/4tsp 1tsp 1 1/4tsp

Strong White Flour

400g (14oz)

475g (1lb 1oz)

550g

(1lb 4oz) Sugar 1tsp 1 1/2tsp 2tsp Salt 1tsp 1 1/4tsp 1 1/2tsp Cheddar Cheese, grated

50g (2oz) 75g (3oz) 100g (4oz) Water 270ml 320ml 360ml *

Cooked Bacon,chopped

50g (2oz) 75g (3oz) 100g (4oz)

Fresh Yeast White Loaf

‘Basic’-‘Bake’ (4h)

L Fresh Yeast 8g (1/3oz) Strong White Flour 500g (1lb 2oz) Sugar 1 1/2tsp Oil 2tbsp Salt 1 1/4tsp Water 330ml

Wholemeal Loaf 100%

‘Whole Wheat’-‘Bake’ (5h)

M L XL Yeast 3/4tsp 1tsp 1 1/4tsp Strong Wholemeal

Flour

400g (14oz)

475g (1lb 1oz)

550g

(1lb 4oz) Sugar 1tsp 1 1/2tsp 2tsp Butter

15g (1/2oz)

25g (1oz) 25g (1oz) Salt 1tsp 1 1/4tsp 1 1/2tsp Water 280ml 340ml 380ml

[whole wheat]

(wholemeal ﬂour)

: Timer can be used

for recipes with this symbol (4-13 hours)

Wholemeal Loaf 70%

‘Whole Wheat’-‘Bake’ (5h)

M L XL Yeast 3/4tsp 1tsp 1 1/4tsp Strong Wholemeal

Flour

300g (11oz)

350g (12oz)

400g (14oz)

Strong White Flour

100g (4oz)

125g (4 1/2oz)

150g

(5oz) Sugar 1tsp 1 1/2tsp 2tsp Butter

15g (1/2oz)

25g (1oz) 25g (1oz) Salt 1tsp 1 1/4tsp 1 1/2tsp Water 280ml 340ml 380ml

Wholemeal Loaf 50%

‘Whole Wheat’-‘Bake’ (5h)

M L XL Yeast 3/4tsp 1tsp 1 1/4tsp Strong Wholemeal

Flour

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

275g (10oz)

Strong White Flour 200g (7oz) 225g (8oz)

275g

(10oz) Sugar 1tsp 1 1/2tsp 2tsp Butter

15g (1/2oz)

25g (1oz) 25g (1oz) Salt 1tsp 1 1/4tsp 1 1/2tsp Water 280ml 340ml 380ml

Rapid Wholemeal Loaf 100%

‘Whole Wheat’-‘Bake Rapid’ (3h)

M L XL

Yeast 1 1/4tsp 1 1/2tsp 1 3/4tsp

Strong White Flour

400g (14oz)

475g

(1lb 1oz)

550g

(1lb 4oz) Sugar 1tsp 1 1/2tsp 2tsp Butter

15g (1/2oz)

25g (1oz) 25g (1oz) Salt 1tsp 1 1/4tsp 1 1/2tsp Water 280ml 340ml 380ml

Turn to P22-27 for dough recipes

• For addition of ingredients with*, follow timing instructions on P.11.

Recipes

Bread Recipes

Rapid Wholemeal Loaf 70%

‘Whole Wheat’-‘Bake Rapid’ (3h)

M L XL Yeast 1tsp 1 1/4tsp 1 1/2tsp Strong Wholemeal

Flour

300g (11oz)

350g

(12oz)

400g

(14oz)

Strong White Flour

100g (4oz)

125g (4 1/2oz)

150g

(5oz) Sugar 1tsp 1 1/2tsp 2tsp Butter

15g (1/2oz)

25g (1oz) 25g (1oz) Salt 1tsp 1 1/4tsp 1 1/2tsp Water 280ml 340ml 380ml

Rapid Wholemeal Loaf 50%

‘Whole Wheat’-‘Bake Rapid’ (3h)

M L XL Yeast 1tsp 1 1/4tsp 1 1/2tsp Strong Wholemeal

Flour

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

275g (10oz)

Strong White Flour 200g (7oz) 225g (8oz)

275g

(10oz) Sugar 1tsp 1 1/2tsp 2tsp Butter

15g (1/2oz)

25g (1oz) 25g (1oz) Salt 1tsp 1 1/4tsp 1 1/2tsp Water 280ml 340ml 380ml

Spicy Fruit Loaf

‘Whole Wheat’-‘Bake Raisin’ (5h)

M Yeast 1tsp Strong Wholemeal Flour 400g (14oz) Sugar 2tsp Butter 75g (3oz) Salt 1tsp Cinnamon 2tsp Mixed Spice 1tsp Eggs, medium 2 Water 120ml Milk 120ml *Mixed Dried Fruit 150g (5oz)

Seeded Wholemeal Loaf

‘Whole Wheat’-‘Bake Raisin’ (5h)

(SD-255 only)

M L XL Yeast 3/4tsp 1tsp 1 1/4tsp Strong Wholemeal

Flour

400g (14oz)

475g (1lb 1oz)

550g

(1lb 4oz) Sugar 1tsp 1 1/2tsp 2tsp Butter

15g (1/2oz)

25g (1oz) 25g (1oz) Salt 1tsp 1 1/4tsp 1 1/2tsp Water 280ml 340ml 360ml *Linseeds 1tbsp 1 1/2tbsp 2tbsp *Sesame Seeds 1tbsp 1 1/2tbsp 2tbsp *Pumpkin Seeds 1tbsp 1 1/2tbsp 2tbsp *Poppy Seeds 1tbsp 1 1/2tbsp 2tbsp *Sunﬂower Seeds 1tbsp 1 1/2tbsp 2tbsp

Pesto and Pine Nut Loaf

‘Whole Wheat’-‘Bake Raisin’ (5h)

(SD-255 only)

M L XL Yeast 3/4tsp 1tsp 1 1/4tsp Strong Wholemeal

Flour

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

300g (11oz)

Strong White Flour

200g (7oz) 225g (8oz) 250g (9oz) Sugar 1tsp 1 1/2tsp 2tsp Salt 1tsp 1 1/4tsp 1 1/2tsp Pesto 2tbsp 3tbsp 4tbsp Water 280ml 340ml 380ml *Pine Nuts 75g (3oz) 100g (4oz) 125g (5oz)

Olive Loaf

‘Whole Wheat’-‘Bake Raisin’ (5h)

(SD-255 only)

M Yeast 3/4tsp Strong Wholemeal Flour 200g (7oz) Strong White Flour 200g (7oz) Sugar 1tsp Oil 3tbsp Salt 1tsp Oregano, dried 1tbsp Water 270ml *Whole Black Olives, pitted 75g (3oz)

Maple and Pecan Nut Loaf

‘Whole Wheat’-‘Bake Raisin’ (5h)

(SD-255 only)

L Yeast 3/4tsp Strong Wholemeal Flour

200g (7oz)

Strong White Flour

200g (7oz) Butter 15g (1/2oz) Salt 1tsp Maple Syrup 3tbsp Water 280ml *

Pecan Nuts, chopped

75g (3oz)

Honey and Sunﬂower Loaf

‘Whole Wheat’-‘Bake Raisin’ (5h)

(SD-255 only)

L Yeast 1tsp Strong Wholemeal Flour

250g (9oz)

Strong White Flour

225g (8oz) Honey 2tbsp Butter 25g (1oz) Salt 1 1/4tsp Water 320ml *Sunﬂower Seeds 4tbsp

[whole wheat]

(wholemeal ﬂour)

: Timer can be used

for recipes with this symbol (4-13 hours)

Fresh Yeast Wholemeal Loaf 100%

‘Whole Wheat’-‘Bake’ (5h)

L Fresh Yeast 8g (1/3oz) Strong Wholemeal Flour 500g (1lb 2oz) Sugar 1 1/2tsp Oil 2tbsp Salt 1 1/4tsp Water 350ml

Onion Loaf

‘Whole Wheat’-‘Bake’ (5h)

M Yeast 3/4tsp Strong Wholemeal Flour 300g (11oz) Strong White Flour 100g (4oz) Sugar 1tsp Oil 1tbsp Salt 1tsp Onion, chopped and

softened with 1tsp oil

50g (2oz)

Garlic Puree 1tsp Creamed Horseradish 2tsp Water 270ml

Granary Loaf

‘Whole Wheat’-‘Bake’ (5h)

M L XL Yeast 3/4tsp 1tsp 1 1/4tsp Strong Granary®

Flour

400g (14oz)

475g (1lb 1oz)

550g

(1lb 4oz) Sugar 1tsp 1 1/2tsp 2tsp Butter

15g (1/2oz)

25g (1oz) 25g (1oz) Salt 1tsp 1 1/4tsp 1 1/2tsp Water 280ml 320ml 360ml

Malted Brown Loaf

‘Whole Wheat’-‘Bake’ (5h)

M L XL Yeast 3/4tsp 1tsp 1 1/4tsp Strong Granary

Flour

250g (9oz)

300g (11oz)

350g (12oz)

Strong White Flour

150g (5oz) 200g (7oz) 250g (9oz) Sugar 1tsp 1 1/2tsp 2tsp Butter

15g (1/2oz)

25g (1oz) 25g (1oz) Salt 1tsp 1 1/4tsp 1 1/2tsp Water 270ml 320ml 360ml

Rye 100%

‘Rye’-‘Bake’ (3h 30m)

Yeast 2 1/2tsp Rye Flour 500g (1lb 2oz) Sugar 2tsp Oil 3tbsp Salt 2tsp Water 440ml

[rye] (SD-255 only)

(rye ﬂour and spelt ﬂour)

● Remember to use the

kneading blade (rye bread) for all these recipes.

● As a result of the consistency some ﬂour may remain on the sides of the loaf, but this is normal.

●

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 (3h 30m-13 hours)

Rye and White

‘Rye’-‘Bake’ (3h 30m)

Yeast 2tsp Rye Flour 250g (9oz) Strong White Flour 250g (9oz) Sugar 2tbsp Oil 3tbsp Salt 2tsp Water 360ml

Rye and Wholemeal

‘Rye’-‘Bake’ (3h 30m)

Yeast 2tsp Rye Flour 250g (9oz) Strong Wholemeal Flour 250g (9oz) Sugar 2tsp Oil 3tbsp Salt 2tsp Water 380ml

Rye and Stout

‘Rye’-‘Bake’ (3h 30m)

Yeast 2 1/2tsp Rye Flour 500g (1lb 2oz) Sugar 2tsp Oil 3tbsp Salt 2tsp Water 220ml Guinness /Stout

220ml

Seeded Soya Loaf

‘Whole Wheat’-‘Bake’ (5h)

M Yeast 1tsp Strong White Flour 300g (11oz) Soya Flour 100g (4oz) Sugar 2tsp Butter 25g (1oz) Salt 1tsp Water 280ml Soya Milk 120ml *Linseeds 50g (2oz) *Poppy Seeds 3tbsp *Sesame Seeds 2tbsp *Sunﬂower Seeds 1tbsp *Pumpkin Seeds 1tbsp

• This loaf is made with strong white ﬂour but beneﬁts from the 5 hour cycle.

• For addition of ingredients with*, follow timing instructions on P.11.

Recipes

[french]

(white ﬂour/wholemeal ﬂour)

Make bread with a crispy crust and texture.

: Timer can be used

for recipes with this symbol (4-13 hours)

Seeded Rye

‘Rye’-‘Bake’ (3h 30m)

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

Rye and Spelt

‘Rye’-‘Bake’ (3h 30m)

Yeast 2tsp Rye Flour 250g (9oz) Spelt Flour 250g (9oz) Honey 2tsp Oil 3tbsp Salt 2tsp Water 360ml

• This loaf has a ﬂat or slightly sunken top.

Spelt

‘Rye’-‘Bake’ (3h 30m)

Yeast 1 1/2tsp Spelt Flour 400g (14oz) Honey 1tsp Oil 3tbsp Salt 1tsp Water 300ml

• This loaf has a ﬂat or slightly sunken top.

Fruity Spelt

‘Rye’-‘Bake’-‘Medium’ Crust (3h 30m)

Yeast 1 1/2tsp Spelt Flour 500g (1lb 2oz) Honey 1tsp Oil 3tbsp Salt 1tsp Mixed Dried Fruit 150g (5oz) Mixed Spice 3tsp Water 360ml

• This loaf has a ﬂat or slightly sunken top.

Seeded Spelt

‘Rye’-‘Bake’-‘Dark’ Crust (3h 30m)

Yeast 1 1/2tsp Spelt Flour 400g (14oz) Honey 1tsp Oil 3tbsp Salt 1tsp Linseeds 3tbsp Poppy Seeds 2tbsp Sesame Seeds 2tbsp Water 300ml

• This loaf has a ﬂat or slightly sunken top.

French

‘French’-‘Bake’ (6h)

Yeast 1tsp Strong White Flour 400g (14oz) Butter 15g (1/2oz) Salt 1tsp Water 290ml

Rustic French

‘French’-‘Bake’ (6h)

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

Bread Recipes

[rye] (SD-255 only)

(rye ﬂour and spelt ﬂour)

● Remember to use the kneading blade (rye bread) for all these recipes.

● The Raisin nut dispenser does not operate on the Rye programme.

● 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.

● 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 (3h 30m-13 hours)

Lemon and Poppy Seed Spelt ‘Rye’-‘Bake Repid’-‘Dark’ Crust (1h 55m)

Yeast 1 1/2tsp Spelt Flour 400g (14oz) Milk Powder 2tbsp Honey 1tsp Oil 3tbsp Salt 1tsp Poppy Seeds 3tbsp Grated Zest from Lemon 1 Lemon Juice 30ml Water 280ml

• The lemon and poppy seed loaf will have a closer texture than the standard spelt loaf.

[italian]

(white ﬂour)

Make light bread for enjoying with pasta, etc.

● The Raisin nut dispenser does not operate on the Italian programme.

● 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 (4-13 hours)

Easy Ciabatta

‘Italian’-‘Bake’ (4h 30m)

Yeast 1tsp Strong White Flour 500g (1lb 2oz) Sugar 1tsp Olive Oil 3tbsp Salt 1tsp Water 300ml

Green Pesto, Onion and Garlic

‘Italian’-‘Bake’ (4h 30m)

Yeast 3/4tsp Strong White Flour 350g (12oz) Polenta 50g (2oz) Sugar 1tsp Salt 1/2tsp Green Pesto 2tbsp Onion, chopped and

softened with 1tsp oil

75g (3oz)

Garlic clove, ﬁnely chopped

Water 250ml

Mushroom and Pancetta

‘Italian’-‘Bake’ (4h 30m)

Yeast 3/4tsp Strong White Flour 400g (14oz) Sugar 1tsp Butter 15g (1/2oz) Salt 1/2tsp Cep Mushrooms,

soaked

25g (1oz)

Pancetta, cooked and chopped

25g (1oz)

Water 280ml

Oregano and Olive

‘Italian’-‘Bake’ (4h 30m)

Yeast 3/4tsp Strong White Flour 400g (14oz) Sugar 1tsp Olive Oil 2tbsp Salt 1/2tsp Oregano 1tbsp Black Olives,

chopped

50g (2oz)

Water 280ml

Three Cheeses

‘Italian’-‘Bake’ (4h 30m)

Yeast 3/4tsp Strong White Flour 400g (14oz) Sugar 1tsp Salt 1/2tsp Dolcelatte 50g (2oz) Parmesan

Cheese,grated

25g (1oz)

Mozzarella 50g (2oz) Water 240ml

Sundried Tomato and Parmesan

‘Italian’-‘Bake’ (4h 30m)

Yeast 3/4tsp Strong White Flour 400g (14oz) Sugar 1tsp Salt 1/2tsp Parmesan Cheese,

grated

50g (2oz)

Sundried Tomatoes in Oil, chopped

75g (3oz)

Water 270ml

White Sandwich

‘Sandwich’-‘Bake’ (5h)

Yeast 1/2tsp Strong White Flour 400g (14oz) Sugar 1tsp Butter 15g (1/2oz) Salt 1tsp Water 280ml

[sandwich]

Make bread with a soft crust and texture.

: Timer can be used

for recipes with this symbol (4-13 hours)

Brown Sandwich

‘Sandwich’-‘Bake’ (5h)

Yeast 1/2tsp Strong Brown Flour 400g (14oz) Sugar 1tsp Butter 15g (1/2oz) Salt 1tsp Water 290ml

Wholemeal Sandwich

‘Sandwich’-‘Bake’ (5h)

Yeast 1/2tsp Strong Wholemeal Flour 400g (14oz) Sugar 1tsp Butter 15g (1/2oz) Salt 1tsp Water 310ml

Granary® Sandwich

‘Sandwich’-‘Bake’ (5h)

Yeast 1/2tsp Strong Granary Flour

400g (14oz) Sugar 1tsp Butter 15g (1/2oz) Salt 1tsp Water 280ml

Tomato Focaccia

‘Italian’-‘Bake’ (4h 30m)

Yeast 3/4tsp Strong White Flour 400g (14oz) Sugar 1tsp Olive Oil 1tbsp Salt 1tsp Passata 150ml Water 120ml *Green Pitted Olives 50g (2oz) *

Sundried Tomatoes, chopped

50g (2oz)

Recipes

[basic] [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 programme.

● Put any additional ingredients directly into the bread pan at the start.

● You can bake gluten free cakes following our recipes on pages 28-31 by substituting gluten free plain ﬂour for standard plain ﬂour. If self-raising ﬂour is required also add 1tsp of gluten free baking powder.

●

You can purchase gluten free bread mix at:

•Pharmacies

•Health food shops

•Major supermarkets

Gluten Free Recipes

Before making gluten free bread

If you make gluten free bread as part of dietary therapy, it is important that you avoid crosscontamination with ﬂour that does contain gluten.

Please take particular care when washing the bread pan and the kneading blade, etc.

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 ➔ dry yeast

The outcome differs depending on the type of ﬂour

The recipes above 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.)

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 pieces, place in a freezer bag and into the freezer.

■ Consult your doctor and follow the guidelines below!

■ It is made differently to other types of bread!

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

• Customer Care Centre: 08705 357357

• Direct Online: http://www.panasonic.co.uk

➔

Note

● Making gluten free bread is very different from the normal way of producing bread in the breadmaker. 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.

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.

■ Flavoured Gluten Free Loaves

Spicy Fruit Loaf

• 100g (4oz) mixed fruit

• 2tsp cinnamon

Date & Raisin Loaf

• juice of 2 oranges (made up to the quantity of water required), placed in the pan before gluten free mix

• 2tsp mixed spice

• 150g (5oz) chopped dates

• 100g (4oz) raisins

• rind of 2 oranges

Maple & Pecan Loaf

• 2tbsp Maple syrup

• 50g (2oz) Pecans

Five Seeds Loaf (Dark Crust)

• 1tbsp linseeds

• 2tbsp sesame seeds

• 1tbsp pumpkin seeds

• 1tbsp poppy seeds

• 1tbsp sunﬂower seeds

Sundried Tomato & Parmesan Loaf (Dark Crust)

• 50g (2oz) parmesan cheese grated

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

Gluten Free Bread

Cold Tap Water 400ml Oil 2tsp Bread Mix 500g (1lb 2oz) Yeast 2tsp

Glutaﬁn Gluten Free Bread Mix

‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)

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

Glutaﬁn Gluten Free Fibre Bread Mix

‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)

Gluten Free Mix Fibre Mix

Water 400ml 430ml Salt 1/2tsp 1/2tsp Oil 1tbsp 1tbsp Bread Mix 500g (1lb 2oz) 500g (1lb 2oz) Yeast 1tsp 1tsp

Juvela Bread Mixes

‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)

Brown Bread Flour White Bread Flour

Water 330ml 310ml Cider Vinegar 1tsp 1tsp Vegetable Oil 4tbsp 4tbsp Egg, medium 1 1 Medium Sized

Egg, white

1 1

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

Doves Farm Gluten Free

‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)

Schar Mix B Wheat Free

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

Schar Bread Mixes

‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)

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

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

‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)

Water 500ml Salt 1tsp Oil 1tbsp Flour Mix 500g (1lb 2oz) Yeast 1tsp

Glutano Flour Mix Wheat Free

‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)

Gluten and Wheat Free

Bread Mix Fibre Bread Mix

Cold Tap Water 450ml 480ml Oil 1tbsp 1tbsp Bread Mix 500g (1lb 2oz) 500g (1lb 2oz) Yeast 1 1/2tsp 1tsp

Glutaﬁn Gluten Free/Wheat Free

‘Basic’-‘Bake’-‘Large’ Size-‘Dark’ Crust (4h)

Wheat Free bread is quite different from gluten free bread as it does not contain gluten or 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.

Harvest Mix Wheat Free

Water 420ml Salt 1/2tsp Oil 1tbsp Bread Mix 500g (1lb 2oz) Yeast 1tsp

Juvela Bread Mixes

‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)

Warm Water + 1 Egg + 1 Egg White made up to

430ml Melted Butter 60ml Cider Vinegar 1tsp Brown Rice Flour 300g (11oz) Potato Starch 100g (4oz) Skimmed Milk Powder 50g (2oz) Xanthum Gum 1tbsp Sugar 1tbsp Salt 1tsp Yeast 1tsp

Gluten and Wheat Free Bread

‘Basic’-‘Bake’-‘Medium’ Crust (4h)

• The milk powder may be omitted.

Recipes

Dough Recipes

[basic] [whole wheat] [rye] [french] [pizza]

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

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

●

The maximum load of the Bread Maker is 600g (1lb 5oz). Dough recipes using 300g (11oz) of ﬂour may be doubled.

●

When the DOUGH programme 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

1 Shaping

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

2 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) until the dough has doubled in size.

● Approximate proving time-Rolls 25mins, Whole breads e.g. Panettone etc 50mins

●

To prevent a hard dry skin forming, cover the dough with a large polythene bag or cover with lightly oiled cling ﬁlm.

3 Glazing/Baking

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

● Rolls

● Knot

● Hedgehogs

(Coat with a beaten egg)

Raisins

Rolls

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

Shape dough.

Brush with beaten egg.

Bake at 220˚C/425˚F/Gas Mark 7 for 10-15mins or until golden brown.

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

White Dough

‘Basic’-‘Dough’ (2h 20m)

Yeast 1 1/4tsp Strong White Flour 550g (1lb 4oz) Sugar 2tsp Oil 2tbsp Salt 1 1/2tsp Water 320ml

Brown Dough

‘Basic’-‘Dough’ (2h 20m)

Yeast 1 1/4tsp Strong Brown Flour 550g (1lb 4oz) Sugar 2tsp Oil 2tbsp Salt 1 1/2tsp Water 320ml

Wholemeal Dough 70%

‘Whole Wheat’-‘Dough’ (3h 15m)

Yeast 1 1/4tsp Strong Wholemeal Flour 400g (14oz) Strong White Flour 150g (5oz) Sugar 2tsp Oil 2tbsp Salt 1 1/2tsp Water 340ml

Granary® Dough

‘Whole Wheat’-‘Dough’ (3h 15m)

Yeast 1 1/4tsp Strong Granary Flour

550g (1lb 4oz) Sugar 2tsp Oil 2tbsp Salt 1 1/2tsp Water 320ml

Wholemeal Dough 50%

‘Whole Wheat’-‘Dough’ (3h 15m)

Yeast 1 1/4tsp Strong Wholemeal Flour 275g (10oz) Strong White Flour 275g (10oz) Sugar 2tsp Oil 2tbsp Salt 1 1/2tsp Water 340ml

French Sticks

‘French’-‘Dough’ (3h 35m)

Yeast 1/2tsp Strong White Flour 250g (9oz) Butter 15g (1/2oz) Salt 1/2tsp Water 150ml

Rye Dough 100%

‘Rye’-‘Dough’ (2h)

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

• Use kneading blade (rye bread).

• Prove for 15 minutes.

Spelt Dough

‘Rye’-‘Dough’ (2h)

Yeast 1 1/2tsp Spelt Flour 500g (1lb 2oz) Honey 1tsp Oil 3tbsp Salt 1tsp Water 270ml

• Use kneading blade (rye bread).

• Prove for 15 minutes.

Ciabatta

Stage 1 Culture : ‘Pizza’-‘Dough’ (45m)

Yeast 1/2tsp Strong White Flour 175g (6oz) Water 200ml

Stage 2 : ‘Basic’-‘Dough’ (2h 20m)

Yeast 1/4tsp Strong White Flour 325g (11 1/2oz) Sugar 1/2tsp Olive Oil 2tbsp Salt 1 1/2tsp Water 80ml

Put all culture ingredients in bread pan and select Pizza Dough programme 45mins.

Turn off at the start/stop pad after 15mins.

(12 hours later)

Add all ingredients listed in stage 2 and select Basic Dough programme 2hrs 20mins.

• This dough can also be made as a loaf. Follow method for points 1 and 2. Increase water on stage 2 from 80110ml and select Italian Bake programme 4hrs 30mins.

Divide dough into 2 and roll each half out to a rough oblong loaf shape about 2.5cm thick.

Place on greased baking parchment and sprinkle with ﬂour. Allow to prove at 40°C until doubled in size (approx 20mins).

Bake at 220°C/425°F/Gas Mark 7 for 20-25mins or until golden brown.

Wholemeal Dough 100%

‘Whole Wheat’-‘Dough’ (3h 15m)

Yeast 1 1/4tsp Strong Wholemeal Flour 550g (1lb 4oz) Sugar 2tsp Oil 2tbsp Salt 1 1/2tsp Water 340ml

Recipes

Rye and White Rolls

Stage 1 Culture : ‘Pizza’-‘Dough’ (45m)

Yeast 1tsp Strong White Flour 75g (3oz) Rye ﬂour 150g (5oz) Water 200ml

Stage 2 : ‘Rye’-‘Dough’ (2h)

Yeast 1tsp Rye Flour 150g (5oz) Strong White Flour 100g (4oz) Sugar 2tsp Oil 3tbsp Salt 2tsp Water 60ml

Put all culture ingredients in bread pan and select Pizza Dough programme 45mins.

• Use kneading blade (rye bread).

Turn off at the start/stop pad after 15mins.

(12 hours later)

Add all ingredients listed in stage 2 and select Rye Dough programme 2hrs.

• This dough can be made as a loaf. Follow method for Points 1 and 2. Increase water on stage 2 from 60ml to120ml and set breadmaker to Rye Bread 3hrs 30mins.

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

Place on greased baking parchment. Allow to prove at 40°C until doubled in size (approx 20mins).

Glaze with oil and bake at 220°C/425°F/Gas Mark 7 for 10-15mins or until golden brown.

Additional Ingredients

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

Knead the dough lightly and roll out to an oblong 26cm x 20cm (10’’x8’’).

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 23cm (9’’) sandwich tin and allow to prove until well risen.

Bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until golden brown.

Allow to cool. Drizzle with glace icing.

Panettone

‘Basic’-‘Dough Raisin’ (2h 20m)

Yeast 1/2tsp Strong White Flour 300g (11oz) Sugar 2tbsp Butter 15g (1/2oz) Salt 1/4tsp Ground Cardamom 1/2tsp Grated Lemon Zest 1 Medium Sized Egg,

yolk

Milk 140ml *Mixed Peel 50g (2oz) *Raisins 100g (4oz)

Place dough in 18cm (7’’) cake tin. Allow to prove for approx. 30-40mins or until doubled in size.

Bake at 150˚C/300˚F/Gas Mark 2 for about 30mins.

Chelsea Buns

Enriched Dough : ‘Basic’-‘Dough’ (2h 20m)

Yeast 1/2tsp Strong White Flour 250g (9oz) Sugar 1tsp Butter 25g (1oz) Milk Powder 1tbsp Salt 1/2tsp Egg, medium 1 Water 100ml

Dough Recipes

Croissants

‘Basic’-‘Dough’ (2h 20m)

Yeast 1/2tsp Strong White Flour 300g (11oz) Sugar 1tsp Butter 25g (1oz) Salt 1/2tsp Egg, medium 1 Water 150ml Butter chilled to add

when rolling

150g (5oz)

Roll dough to 20cm x 25cm (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 30mins.

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

Roll out pastry and divide into four squares. Cut each square into two triangles. Reroll the triangles so that they are the shape of those pictured below.

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

Allow to prove until doubled in size.

Brush with beaten egg and bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until crisp and well browned.

Sweet Rolls/Buns Suitable for Devonshire Splits

‘Basic’-‘Dough’ (2h 20m)

Yeast 1tsp Strong White

Flour

450g (1lb)

Sugar 2tbsp Butter 75g (3oz) Salt 1/2tsp Egg, medium 1 Milk 250ml

Choose one of the above recipes.

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

Select Basic Dough programme 2hrs 20mins.

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

Place on a greased baking parchment and allow to prove at 40˚C until doubled in size (approx 20mins).

Dust with ﬂour.

Bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until golden brown.

• For Devonshire splits, split bun and ﬁll with cream and jam. Top with glace icing.

Soft Rolls/Baps

‘Basic’-‘Dough’ (2h 20m)

Yeast 1tsp Strong White

Flour

450g (1lb)

Sugar 1/2tsp Butter 25g (1oz) Salt 1/2tsp Egg, medium 1 Water **250ml

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

Hot Cross Buns

‘Basic’-‘Dough Raisin’ (2h 20m)

Enriched Dough Ingredients (above)

One batch

Cinnamon 1tsp Mixed Spice 1/2tsp * Mixed Dried

Fruit

100g (4oz)

Divide mixture into eight balls. Place on a lightly greased baking tray and allow to prove. Make a paste with approx. 2tbsp ﬂour mixed with 2tbsp water and pipe a cross over the buns, or top with thin slices of shortcrust pastry.

Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or until golden brown.

While still HOT, brush with a sugar glaze — 40g (1 1/2oz) sugar in 4tbsp water, boiled until a syrup is reached — (approx. 5mins).

• For addition of ingredients with*, follow timing instructions on P.11.

Recipes

Wholemeal Walnut Rolls 70%

‘Whole Wheat’-‘Dough’ (3h 15m)

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

Divide dough into 12 large rolls or 20 dinner rolls.

Place on greased baking parchment and sprinkle with ﬂour. Allow to prove at 40°C until doubled in size (approx 20 mins).

Bake at 220°C/425°F/Gas Mark 7 for 12-15mins or until golden brown.

Dough Recipes

Yeast 1 1/4tsp Strong White Flour 550g (1lb 4oz) Sugar 2tsp Olive Oil 2tbsp Salt 1 1/2tsp Water 310ml

Dough for Tear & Share Bread

‘Basic’-‘Dough’ (2h 20m)

Olive Tear & Share Bread

Dough for Tear & Share Bread (above)

One batch

Tapenade (green or black) 6tbsp Olives, chopped 25g (1oz) Olive Oil 2tbsp

Roll dough out into a rectangular sheet 1 1/2cm (1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’).

Spread the Tapenade over the dough, sprinkle the chopped olives & drizzle with 1 tbsp of the oil. Roll up from the short end like a swiss roll.

Cut the dough into 4cm (1 1/2’’) slices with a sharp knife & place close together in a 20cm (8’’) round greased cake or ﬂan tin, cut sides up.

Drizzle with the remaining tbsp of oil and allow to prove until doubled in size.

Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or until golden brown.

• Delicious served warm with tapas or pasta dishes.

Pepperoni Tear & Share Bread

Dough for Tear & Share Bread (P.26)

One batch

Tomato Puree or Sun Dried Tom Puree

4tbsp

Pepperoni, chopped 50g (2oz) Mozarella Cheese, grated 100g (4oz) Dried Oregano or Basil 1tsp Olive Oil 1tbsp

• Delicious served warm with pasta dishes. Use sundried tomatoes in place of pepperoni for vegetarians.

Roll dough out into a rectangular sheet 1 1/2 cm (1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’).

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

Cut the dough into 4cm (1 1/2’’) slices with a sharp knife & place close together in a 20cm (8’’) round greased cake or ﬂan tin, cut sides up.

Drizzle with the olive oil & sprinkle with the dried herbs and allow to prove until doubled in size.

Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or until golden brown.

Yeast 1/2tsp Strong White Flour 300g (11oz) Olive Oil 1tbsp Salt 1tsp Water 170ml

Pizza

‘Pizza’-‘Dough’ (45m)

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

Allow to prove in a warm place for 10-15mins.

Add topping of your choice and bake on 220˚C/425˚F/Gas Mark 7 for 15-20mins, depending on amount of topping.

• To freeze pizza bases follow method to stage 2 and bake without toppings for 5mins. Allow to cool, freeze. To use remove from freezer immediately add topping (not too much) and bake as above stage 3.

Yeast 1/2tsp Strong White Flour 300g (11oz) Olive Oil 1tbsp Salt 1tsp Water 170ml

Focaccia

‘Pizza’-‘Dough’ (45m)

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

Make indentations over the whole dough using your ﬁngertips.

Add one of the following toppings:

• 1 small red onion sliced & softened with 1tsp olive oil and 1tsp balsamic vinegar. (Do this in a bowl covered in cling ﬁlm in the microwave for 1-2min).

• 2tbsp chopped black or green olives.

• 2 chopped cloves of garlic, sea salt and cracked black pepper corns.

• 2tbsp chopped sundried tomatoes.

Allow to prove in a warm place for 30mins.

Drizzle with olive oil and bake at 190°C/375°F/Gas Mark 5 for 20-30mins or until golden at the edges and cooked well in the centre.

• Serve warm with pasta dishes.

Picnic Tear & Share Bread

Dough for Tear & Share Bread (P.26)

One batch

Grainy Mustard 2tbsp Cooked Ham, chopped 75g (3oz) Strong Cheddar Cheese,

grated

75g (3oz)

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

Roll dough out into a rectangular sheet 1 1/2cm (1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’).

Spread the mustard over the dough & scatter the ham & 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 4cm (1 1/2’’) slices with a sharp knife & place closed together in a cheese and allow to prove until doubled in size. 20cm (8’’) round greased cake or ﬂan tin, cut sides up.

Sprinkle with the remaining.

Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or until golden brown.

Viennese Rolls

‘Basic’-‘Dough’ (2h 20m)

Yeast 3/4tsp Strong White Flour 400g (14oz) Sugar 50g (2oz) Butter 100g (4 oz) Salt 1/2tsp Medium Sized Eggs, yolk 2 Egg, medium 1 Milk warmed 150ml Filling (jam or mincemeat) 1/2jar Glaze

(milk)

45ml (3tbsp)

Put all the main ingredients in the bread pan in the order listed above. Select Basic Dough programme 2hrs 20mins.

Remove dough from bread pan and divide in half.

Roll out half the dough to a square shape until it is about 1cm (1/2’’) thick.

Cut into eight squares. (Tip: Reroll each piece individually if it needs it, to produce a better square shape, approximately 10cm x 10cm (4’’ x 4’’) in size.)

Place half a teaspoon of ﬁlling in the centre of each piece of dough. Draw up the corners and edges to make a bundle. Repeat with all 8 pieces.

Glaze the bundles with milk and place half of them, in a greased 8’’ (20cm) cake tin, with the gathered side down.

Repeat steps 3 to 6 with the rest of the dough in a second tin.

Bake on Convection 180˚C for 15-20mins or until golden brown.

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

Sweet Brioche Dough

‘Basic’-‘Dough’ (2h 20m)

Yeast 1tsp Strong white ﬂour 250g (9oz) Sugar 3tbsp Butter 75g (3oz) Salt 1/2tsp Egg, medium 2 Milk 2tbsp Egg, medium to glaze 1

Select Basic Dough programme 2hrs 20mins.

Tip dough out of the bread pan and shape three quarters into a ball and place in the bottom of a lightly greased brioche tin. Press a hole in the centre. Shape the remainder of the dough into a ball and place in the centre.

Allow to prove for 30mins at 40˚C.

Glaze with beaten egg and bake in a preheated oven at 190˚C/375˚F/Gas Mark 5 for 25mins or until golden brown.

Recipes

Cake Recipes

[bake only]

Bake cakes and teabreads.

Timer cannot be used

● Use BAKE ONLY mode for these recipes.

●

This mode 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.

Mix the ingredients in a bowl.

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 pan before the cake mixture is added.

•

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

Set the breadmaker. (P.12)

•

The maximum baking time is 1 hour and 30 minutes.

Butter 100g (4oz) Golden Syrup 200g (8oz) Self Raising Flour 300g (11oz) Baking Powder 3ml (1/2tsp) Ground Cinnamon 3ml (1/2tsp) Ground Cloves 3ml (1/2tsp) Medium Sized Eggs, beaten 2 Tart Dessert Apples

e.g. Granny Smiths, grated

Preserved Stem Ginger, drained and ﬁnely chopped

75g (3oz)

Demerara Sugar 1 1/2tbsp

Apple & Ginger Cake ‘Bake only’ (55m)

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

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 Bake Only programme and enter 55mins on the timer.

After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select the Bake Only programme again and enter a further 3-5mins 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 breadmaker using oven gloves. Leave to stand for 5-10mins before removing from the bread pan and allo wing to cool.

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

4 Walnuts, roughly chopped 50g (2oz) Walnuts, ﬁnely chopped 15g (1/2oz)

Banana and Walnut Loaf ‘Bake only’ (45m)

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 Bake Only programme and enter 45mins on the timer.

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

• Delicious spread with butter.

Butter 125g (4oz) Mixed Dried Fruit 300g (11oz) Light Brown Soft Sugar 50g (2oz) Juice of 1 Orange 45ml (3tbsps) Zest of 1 Orange Guinness® or Caffreys

120ml (4ﬂoz) Bicarbonate of Soda 5ml (1tsp) Medium Sized Eggs, beaten 2 Plain Flour 200g (7oz) Mixed Spice 8ml (1 1/2tsp) Topping (ﬂaked almonds) 15g (1/2oz) Topping (demerara sugar) 15g (1/2oz)

Heat the butter, dried fruit, sugar, zest and juice 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 10-15mins or heating in the microwave oven on High power for 8mins, stirring twice.

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

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

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 Bake Only programme and enter 45mins on the timer.

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

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

Fruit Tea Bread ‘Bake only’ (55m)

Place the fruit, dates, walnuts, cherries, water 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 3-4mins)

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

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 Bake Only programme and enter 55mins on the timer.

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

Demerara Sugar 25g (1oz) Butter 75g (3oz) Golden Syrup 50g (2oz) Black Treacle 75g (3oz) Plain Flour 225g (8oz) Ground Ginger 8ml (1 1/2tsp) Baking Powder 8ml (1 1/2tsp) Bicarbonate of Soda 3ml (1/2tsp) Salt 3ml (1/2tsp) Milk 150ml (1/4 pint) Medium Sized Egg, beaten 1

Gingerbread ‘Bake only’ (35m)

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.

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 Bake Only programme and enter 35mins on the timer.

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

Boozy Cake ‘Bake only’ (45m)

Recipes

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

Hazelnut and Honey Loaf ‘Bake only’ (50m)

Cream together the butter, sugar and honey 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 Bake Only programme and enter 50mins on the timer.

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

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

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

Coffee & Pecan Nut Cake ‘Bake only’ (50m)

Cream together the butter, sugar until soft and ﬂuffy.

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

Cake Recipes

Golden Caster Sugar 50g (2oz) Butter 175g (6oz) Eggs, medium 3 Self Raising Flour 225g (8oz) Glace Cherries, chopped 100g (4oz) Marzipan, grated 75g (3oz) Milk 60ml (4tbsp) Toasted, Flaked Almonds 15g (1/2oz)

Cherry & Marzipan Cake ‘Bake only’ (55m)

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

Add the ﬂour with the cherries & 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.

Select Bake Only programme and enter 55mins on the timer.

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

Fold in the ﬂour 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.

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

Select Bake Only programme and enter 50mins on the timer.

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

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

• Optional Topping

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

Plain Flour 400g (14oz) Bicarbonate of Soda 1tsp Sugar 1tsp Salt 1/2tsp Buttermilk 270ml Milk 30ml

Soda Bread ‘Bake only’ (45m)

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 Bake Only programme and enter 45mins on the timer.

After baking test with a skewer to see if the bread is cooked. If the bread does require extra time, select the Bake Only programme again and enter a further 3-5mins on the timer.

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

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

Wholemeal Soda Bread ‘Bake only’ (45m)

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 Bake Only programme and enter 45mins on the timer.

After baking test with a skewer to see if the bread is cooked. If the bread does require extra time, select the Bake Only programme again and enter a further 3-5mins on the timer.

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

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

Yeast and Dairy Free Spelt Loaf ‘Bake only’ (45m)

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 Bake Only programme and enter 45mins on the timer.

After baking test with a skewer to see if the bread is cooked. If the bread does require extra time, select the Bake Only programme again and enter a further 3-5mins on the timer.

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

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

Cornbread ‘Bake only’ (50m)

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 Bake Only programme and enter 50mins on the timer.

After baking test with a skewer to see if the bread is cooked. If the bread does require extra time, select the Bake Only programme again and enter a further 3-5mins on the timer.

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

How to Clean

Troubleshooting

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

Care & Cleaning

Raisin nut dispenser

(SD-255 only)

Body and lid

Bread pan & kneading blade

Measuring spoon & cup

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

● Wash after each use to remove any residue.

Temperature sensor

Remove and wash with water.

Wipe with a damp cloth.

● Wipe gently to avoid damaging the temperature sensor.

Dispenser lid

(SD-255 only)

● Align the connections and detach the lid. (Wait until the machine has cooled down ﬁrst, because it will be very hot immediately after use)

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

Remove and wash with water.

● Ensure the area around the shaft is cleaned thoroughly.

● If cannot remove the kneading blade, soak in warm water for 5-10 minutes.

Wash the kneading blade in warm soapy water.

Wash with water.

■ To avoid damaging your breadmaker...

● Do not use anything abrasive!

(cleansers, scouring pads etc)

● Do not wash any part of your breadmaker in the dishwasher!

● Do not use benzene, thinners, or alcohol!

● Keep your breadmaker clean and dry.

●

Put water inside the pan only. Do not submerge the pan in water.

● Not dishwasher safe

Troubleshooting

Cause ➔ Action

Problem

Before calling for service, please check through this section.

● 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 10-20ml

less water.

My bread is full of air holes.

● The quality of your ﬂour isn’t very good. ➔ Try using a different brand of ﬂour.

● You have used too much liquid. ➔ Try using 10-20ml less water.

My bread seems to have collapsed after rising.

● You have used too much yeast/water. ➔ Check the recipe and measure out the correct amount using the

measuring spoon (yeast)/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.

My bread has risen too much.

● 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 ten minutes. You

will need to remove the bread from the pan and start again with new ingredients.

Why is my bread pale and sticky?

● 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. ➔ Stronger ﬂour with higher protein content absorbs more water than

others, so try adding an extra 10-20ml of water.

● You are not using the right type of yeast. ➔ Use a 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. ➔ 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, adding the water and liquids last of all. (P.8)

● 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.

My bread does not rise.

The top of my bread is uneven.

Troubleshooting

Cause ➔ Action

Problem

Before calling for service, please check through this section.

● 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 measuring cup provided for liquids.

There is excess ﬂour around the bottom and sides of my bread.

● You haven’t put the kneading blade in the bread pan. ➔ Make sure the blade is in the 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 ten 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 service centre).

Why has my bread not mixed properly?

● The ‘DOUGH’ option was selected. ➔ The ‘DOUGH’ option 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 approx. ten

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 measuring cup provided for liquid and scales for weighing ﬂour.

My bread has not been baked.

● A small amount of dough will escape through the four holes (so that it does not stop the 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 rotate when the blade is attached, you will need to replace the kneading mounting shaft unit (from our Customer Support dept on 08705 357357 or write to the UK address on the back cover).

Dough leaks out of the bottom of the bread pan.

Dough release holes (4 in total)

(Bottom of bread pan)

Kneading mounting shaft

Kneading mounting shaft unit

Part no. ADA29A115

Cause ➔ Action

Problem

● 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 ten minutes. You

may try baking the dough in your oven.

The sides of my bread have collapsed and the bottom is damp.

● This is because the blade ﬁts loosely on the shaft. (This is not a fault)

The kneading blade rattles.

● The dough is a little stiff. ➔ Allow the bread to cool completely before removing the blade carefully.

Some types of ﬂour absorb more water than others, so try adding an extra 10-20ml of water next time.

● Crust has built up underneath the blade. ➔ Wash the blade and its spindle after each use.

The kneading blade stays in the bread when I remove it from the bread pan.

● The steam remaining in the bread after cooking can pass into the crust and soften it slightly. ➔ To reduce the amount of steam, try using 10-20ml less water.

The crust creases and goes soft on cooling.

● To make your bread crispier, you could use the ‘french’ mode 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.

How can I keep my crust crispy?

● It was too hot when you sliced it. ➔ Allow your bread to cool on rack before slicing to release the steam.

My bread is sticky and slices unevenly.

TEMP appears on the display.

● 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

(TEMP will disappear, and the red operation light will go out).

● 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 breadmaker will operate again if its power is restored within 10 minutes, but the end result may be affected.

POWER ALERT appears on the display.

● 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.

0:00 appears on the display.

● 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 element gently after baking once the breadmaker has cooled down.

I can smell burning while the bread is baking.

Smoke is coming out of the steam vent.

Panasonic SD-254, SD-255 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual