Panasonic SD256, SD257 Operating Instructions

Automatic Breadmaker

OPERATING INSTRUCTIONS AND RECIPES (Household Use)

Model No.

Thank you for purchasing this Panasonic product.  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-257 model. (See page 2 for the differences in functions between the two)

 This product is intended for household use only.

SD-257/SD-256

Before Use How to Use Recipes How to Clean Troubleshooting

SD-257 pictured

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 Brioche ····················································· 12 ¶ Baking Cakes ······················································· 14 ¶ List of Bread Types and Baking Options·············· 15

Recipes

¶ Bread Recipes

basic ···········································16 whole wheat ································17 rye ··············································19 french ·········································20 italian ··········································21 brioche ·······································21 sandwich ····································21

¶ Gluten Free Recipes ··············22 ¶ Dough Recipes ······················24

basic whole wheat rye french pizza

These instructions are for two

different breadmaker models

 SD-257

Rye bread mode is available

 SD-256

 SD-257

Raisin nut dispenser

Measuring spoon storage

¶ Cake Recipes ·························30

cakes teabreads

How to Clean

¶ Care & Cleaning ··················································· 34

To Protect the Non-stick Finish

¶ To protect the non-stick finish ······························ 35

Troubleshooting

¶ Troubleshooting ···················································· 36

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

 SD-256

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

• The photographs and illustrations in this manual are of the SD-257 model.

2 3

Safety Instructions

Important Safety Precautions

 Location

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

Position the breadmaker on a firm, dry, clean, flat heatproof worktop at least

•

10 cm (4 inches) from the edge of the worktop.

• Do not place on unstable surfaces, or on electrical items such as fridges or on materials such as tablecloths.

• During baking the casing heats up, the breadmaker should be placed at least 5 cm (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 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 worktop 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 program sequence stops. However the appliance has a 10 minute memory so if the power is restored within 10 minutes, the program will resume.)

6. Do not touch, block or cover steam vent 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 programs work successfully. (See page 34 for care and cleaning.)

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.

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

breadmaker

. Consult a Panasonic dealer and have it serviced by an

Before Use

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 13-AMP SOCKET.

Accessories/Parts Identification

Raisin nut dispenser (SD-257 only)

The ingredients placed in the raisin nut dispenser will drop into the bread pan automatically upon selecting the ‘BAKE RAISIN’ or ‘RAISIN DOUGH’ 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.

Dispenser lid

Kneading blade (rye bread SD-257 only)

dispenser flap (SD-257 only)

Main Unit Control Panel

LidRaisin nut

Accessories

Measuring cup

To measure out liquids

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)

(max. 310 ml)

• 10 ml increments

Tablespoon

•

⁄2 marking

Teaspoon

• 1⁄4, 1⁄2, 3⁄4 markings

Plug

4 5

 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

 Select:

Choose type of bread or dough. Each time this pad is pressed, the arrow on the right of the display will move down to the next choice.

• basic

• whole wheat

• rye (SD-257 only)

• french

• italian

• brioche

• sandwich

• gluten free

• pizza

• bake only

 Options

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

 Option:

For Standard Bake or Pizza Dough it is not necessary to press this pad. Press the option pad to choose Bake Rapid, Bake Raisin, Dough, Raisin Dough, Bake Butter.

e.g. (basic)

• 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

• BAKE BUTTER

• SD-257 display shown. This picture shows all words and symbols, but during operation only those relevant will be displayed.

 Size:

Available on basic and whole wheat

• M

• L

• XL

 Crust:

Crust Colour available on Basic and Gluten Free only

• LIGHT

• MEDIUM*

• DARK

* Medium crust is

indicated by the black dot between light and dark.

 Time remaining until program

finished

 Timer:

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

 Start/Stop:

The start/stop light will flash during program selection. Press the start pad when programming is completed. When the start pad is pressed, the start/stop light will stop flashing and become constant. If you wish to change the program, you must stop the operation by holding down the 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 re-program accordingly. If you press this pad without selecting any programs, basic/BAKE XL size program will start.

Before Use

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 bread flour only.  Flour must be weighed on scales.

 Use normal tap water.  Use tepid water if using ‘RAPID’, ‘rye’ or

‘gluten free’ settings in a cold room.

 Use chilled water if using ‘rye’, ‘french’ or

‘brioche’ 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.

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.

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, margarine or oil.

2 tbsps oil are equivalent to 25 g butter.

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

Adds softness and gives crust colour.

 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).

6 7

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. ‘basic’, ‘french’ modes.

• 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 ,100 g maximum rye out of 500 g flour in SD-256.

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.

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).

Before Use

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.

• Gluten Free - see page 22.  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.

If using a bread mix...

 Bread mixes including yeast

1 Place a 500 g 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.

 Baking brioche with brioche mix

 Select the ‘brioche’ or ‘basic’ – ‘BAKE RAPID’

– ‘Medium’ size – ‘LIGHT’.

 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 400-550 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  basic

•

Whole wheat, multi grain flour  whole wheat

• rye flour  rye (SD-257 only)

Baking Bread

Place the ingredients in the bread pan Set the program and start Remove the bread

Kneading blade

Turn to P.16-21

for bread recipes

Remove the bread pan and set the kneading

blade

Ensure that the shaft and kneading blade are clean, see page 34 for cleaning.

• Use the specified kneading

• The kneading blade is designed to fit

1 Twist the bread

pan anticlockwise and lift up to remove

2 Ensure the

kneading blade is firmly on the kneader mounting shaft

blade when baking rye bread. (SD-257 only)

loosely on the shaft.

Place the measured ingredients in the bread

pan

1 Place the dry yeast at

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

2 Cover the yeast with

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

• Flour must be weighed on scales.

3 Pour in the water and

any other liquids

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

4 Put the bread pan into

the breadmaker and turn slightly clockwise

5 Close the lid

 Baking bread

with added ingredients

(P.11)

(SD-257 only)

Clean and dry beforehand

8 9

 For optimum results, don’t open the lid until

bread is complete as it affects bread quality.

Plug the breadmaker into a 230-240V socket

 Make sure the start/stop light is

off before selecting a program.

* SD-257 display shown.

Select a bread type

Press Option pad to choose a baking option

 See page15 for availability of size and crust.

 To change the size  To change the crust colour

Press Start pad to start the machine

 The start/stop light will come on.

 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).

Current time Ready time

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

9hr 30min

from now

Time until the selected program is complete

Press Stop pad and remove bread

when machine beeps 8 times



Remove the bread immediately,

Oven glove

Bread pan

allow to cool, for example, on a wire rack

Unplug after use

 The breadmaker has a keep warm

 However, this will accelerate the

 If you leave the bread to cool

How to Use

The flashing start/stop light will go off.

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

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

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.

Making Dough When adding extra ingredients...

Turn to P.24-29

for dough recipes

 To cancel/stop

once started

(hold for more than 1 second)

1 2 3,4

Preparation

(P.8)

Select a dough type

Press Option pad to choose ‘DOUGH’

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

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

 Timer is not available on Dough

Options. (except pizza)

 You can select between ‘basic’, ‘whole

wheat’, ‘rye’ (SD-257 only), ‘french’, and ‘pizza’ dough types.

 Options available include ‘DOUGH

RAISIN’ on ‘basic’ or ‘whole wheat’.

 Select ‘DOUGH RAISIN ’ if you

would like to add extra ingredients to your dough by pressing the option pad. (P.11)

Press Start pad to start the

10 11

machine

Time until the selected program is complete

 The start/stop light will come on.

Press Stop pad and remove dough

when machine beeps 8 times

 The flashing start/stop light will go off.

 For modes other than ‘pizza’, a ‘resting’

process will begin immediately after starting, followed by ‘kneading’ and ‘rising’.

 Shape the finished dough and allow it

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

1 2 3,4

(Select when baking bread)

‘BAKE RAISIN ’ will be displayed

(Select when making dough)

‘DOUGH RAISIN ’ will be displayed

Press this pad after you’ve pressed start and the light is on, to see how long to wait until the selection of program is complete. (SD-256 only)

Preparation

(P.8)

Select ‘basic’ or ‘whole wheat’

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

Press Option pad to choose ‘BAKE RAISIN’ or ‘DOUGH RAISIN’



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

Press Start pad to start the machine

(SD-256)

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

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

Adding extra

ingredients

(SD-257)  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.

 Dry Ingredients

e.g. dried fruits, nuts  Dry ingredients

can be added into the dispenser at

Time until the selected program is complete

the beginning of the cycle.

How to Use

Time until additional ingredients are added

 The start/stop light will come on.

Press Stop pad and remove bread or dough

when machine beeps 8 times

 The flashing start/stop light will go off.

after the raisin beep sounds or when timer pad pressed

Time until the selected program is complete

(SD-256)  Moist/Dry Ingredients

 Extra ingredients

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

Baking Brioche

1 2,3

Yeast 11⁄4 tsp Strong White Flour Sugar 2 tbsp Salt 1 tsp Skimmed milk 2 tbsp

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

Water 220 ml Egg, medium

400 g (14 oz)

100 g (4 oz)

1 (50 g)

Preparation

(P.8)

Select ‘brioche’

Press Start pad to start the machine

 The start/stop light will come on.

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

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

Time until the selected program is complete

Press Stop pad and remove bread

12 13

when machine beeps 8 times

 The flashing start/stop light will go off.

[When making rich butter flavored brioche or adding extra ingredients...]

Yeast 11⁄4 tsp Strong White Flour Sugar 2 tbsp Salt 1 tsp Skimmed milk 2 tbsp

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

Water 220 ml Egg, medium

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

1 2 3,5

400 g (14 oz)

50 g (2 oz)

1 (50 g)

50 g (2 oz)

Preparation

(P.8)

Select ‘brioche’

Press Option pad to choose ‘BAKE’ ‘BUTTER ’

Press Start pad to start the machine

1 Cut the butter for adding later into 1–2 cm cubes and keep them in fridge. 2 Put the kneading blade into the bread pan. 3 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/stop light is off.)

How to Use

 The start/stop light will come on.

Adding Additional Butter

Place the additional cubed butter when the beep sounds.

The display will show ‘0’ in the display for 5 min. After 5 min, kneading will continue.

Press Stop pad and remove bread

when machine beeps 8 times

 The flashing start/stop light will go off.

Time displayed indicating minutes until butter is added

 When adding extra ingredients such as

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

 Do not add butter after display shows

remaining time. (P.38)

After 5 min

Display indicates remaining time until completion of the program

Baking Cakes

1 2 3,4

 To cancel/stop

once started

(hold for more than 1 second)

Turn to P.30-33 for cake recipes

• Remove the kneading blade

Preparation

Select ‘bake only’

Press Timer pad to set the baking time

Press Start pad to start the machine

1 Prepare the ingredients according to the recipe. 2 Line the bread pan with parchment paper or loaf tin liners 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.)

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

 You cannot use the timer function for

‘bake only’. (This pad only sets the duration of the cooking time.)

Time until the selected program is complete

 The start/stop light will come on.

Press Stop pad when the machine

beeps, check that baking is complete, and remove the pan

 The flashing start/stop light will go off.

 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

14 15

the timer pad as required.)

 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.

Take care!

It’s hot!

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

Bread type

basic

Makes bread with strong white, brown, soft grain or spelt (SD-256) bread flour.

whole wheat

Makes bread with strong whole wheat flour or multigrain bread flour.

rye

(SD-257 only)

Makes bread with rye flour and spelt flour.

french

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

italian

Makes light bread for enjoying with pasta, etc.

brioche

Makes rich flavored bread with eggs and butter

sandwich

Makes bread with a soft crust and texture.

gluten free

Makes bread using glutenfree bread mix/flour.

pizza

Makes pizza dough.

Baking

option

BAKE

BAKE RAPID

BAKE RAISIN

DOUGH

DOUGH RAISIN

BAKE

BAKE RAPID

BAKE RAISIN

DOUGH

DOUGH RAISIN

BAKE

DOUGH

BAKE

DOUGH

BAKE

DOUGH

Size Crust

Timer





∗1

——

∗3

———

—



——

—



∗3

———

——



———

——



———

——



———

——

—



——



∗2

——



REST KNEAD RISE BAKE

25 min– 60 min

25 min– 50 min

1 hour– 1 hr 40 min

15 min– 25 min

1 hour– 1 hr 40 min

55 min– 1 hr 25 min

45 min– 60 min

40 min– 2 hr 5 min

40 min– 1 hr 45 min

30 min– 1 hour

30 min 25–30 min 1 hr 30 min 50 min 3 hr 30 min

1 hour– 1 hr 40 min

(KNEAD) 10–18 min

15–30 min

15–20 min

15–30 min

15–25 min

approx. 10 min

10–20 min

10–15 min

15–25 min

15 min 1 hour 45 min 2 hours

(RISE) 7–15 min

1 hr 50 min– 2 hr 20 min

approx. 1 hour

1 hr 50 min– 2 hr 20 min

1 hr 10 min– 1 hr 30 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 30 min– 2 hours

1 hr 20 min– 1 hr 35 min

50 min 4 hours

35– 40 min

50 min 4 hours

—

50 min 5 hours

45 min 3 hours

50 min 5 hours

—

1 hour 3 hr 30 min

——

2 hr 45 min– 4 hr 10 min

1 hr 35 min– 2 hr 40 min

2 hr 25 min– 3 hours

2 hr 10 min– 2 hr 50 min

(KNEAD) approx. 10 min

55 min 6 hours

—

50 min 4 hr 30 min

50 min 5 hours

(RISE) approx. 10 min

Total

1 hr 55 min– 2 hours

2 hr 20 min

3 hr 15 min

2 hours

3 hr 35 min

45 min

How to Use

bake only

Bakes teabreads and cakes.

∗1 Only ‘LIGHT’ or ‘MEDIUM’ available. ∗2 Only ‘MEDIUM’ or ‘DARK’ available. ∗3 The timer can only be used on the SD-257.

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

BAKE

——— — — —

30 min– 1 hr 30 min

Bread Recipes

[basic]

(white or brown flour)

: Timer can be used

for recipes with this symbol (4-13 hours)

Turn to P.24-29 for dough recipes

White Loaf

‘Basic’-‘Bake’ (4hr)

Milk Loaf

‘Basic’-‘Bake’ (4hr)

MLXL

Yeast

Strong White Flour

Sugar 1 tsp 1 Butter Salt 1 tsp 1 Water 280 ml 320 ml 360 ml

Rapid White Loaf

‘Basic’-‘Bake Rapid’ (1hr 55min-2hr)

⁄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

550 g (1 lb 4 oz)

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

⁄4 tsp 11⁄2 tsp

Yeast

Strong White Flour

Sugar 1 tsp 1 Butter Salt 1 tsp 1 Milk 280 ml 340 ml 380 ml

Wheat Germ Loaf

‘Basic’-‘Bake’ (4hr)

MLXL

Yeast 1 tsp 1

Strong White Flour

400 g (14 oz)

Sugar 1 tsp 1 Butter

15 g (1⁄2 oz) Salt 1 tsp 1 Water 280 ml 320 ml 360 ml

Spicy Fruit Loaf

‘Basic’-‘Bake Raisin’ (4hr)

⁄4 tsp 11⁄2 tsp

475 g (1 lb 1 oz)

⁄2 tsp 2 tsp

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

⁄4 tsp 11⁄2 tsp

550 g (1 lb 4 oz)

Yeast 1 Strong White Flour Sugar 1 Oil 2 tbsp Salt 1 Wheat Germ Water 350 ml

Oat and Bran Loaf

‘Basic’-‘Bake’ (4hr)

M Yeast 1 tsp Strong White 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)

Cider Apple Bread

‘Basic’-‘Bake Raisin’ (4hr)

M Yeast 1 tsp Strong White Flour

500 g (1 lb 2 oz) Apple, grated 1 Sugar 1 tsp Salt 1 tsp

Ground White pepper

⁄2 tsp Cider 350 ml Rosemary 1 tsp

Apricot and Almond Loaf

‘Basic’-‘Bake Raisin’ (4hr) (Timer can be used on SD-257)

L Yeast 1 tsp Strong White Flour Sugar 1 Butter Salt 1 tsp Ground Almonds Water 270 ml *Dried Apricots, chopped *Flaked Almonds

400 g (14 oz)

⁄2 tsp

25 g (1 oz)

50 g (2 oz)

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

Yeast 1 tsp Strong White Flour Sugar 1 Oil 2 tbsp Salt 1 Bran Porridge Oats Water 350 ml

Pizza Loaf

‘Basic’-‘Bake Raisin’-‘Medium’ Crust (4hr) (Timer can be used on SD-257)

Yeast Strong White Flour Sugar 1 tsp Oil 1 tbsp Salt 1 tsp Oregano Dried 2 tsp Water 260 ml *Pepperoni, chopped *Stuffed Olives, chopped

5 Seeded Bread Loaf

‘Basic’-‘Bake Raisin’ (4hr) (Timer can be used on SD-257)

Yeast

Strong White Flour

Sugar 1 tsp 1 Butter Salt 1 tsp 1 Sesame Seeds 1 tbsp 1 Poppy Seeds 1 tbsp 1 Water 270 ml 320 ml 360 ml *Linseeds 1 tbsp 1 *Pumpkin Seeds 1 tbsp 1 *Sunflower Seeds 1 tbsp 11⁄2

MLXL

⁄4 tsp 1 tsp 11⁄4 tsp

400 g (14 oz)

15 g (

475 g (1 lb 1 oz)

⁄2 tsp 2 tsp

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

550 g (1 lb 4 oz)

⁄4 tsp

500 g (1 lb 2 oz)

⁄2 tsp

⁄4 tsp

50 g (2 oz)

400 g (14 oz)

⁄2 tsp

⁄4 tsp 50 g (2 oz) 50 g (2 oz)

⁄4 tsp

400 g (14 oz)

75 g (3 oz) 75 g (3 oz)

MLXL

⁄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

550 g (1 lb 4 oz)

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 tbsp 2 tbsp

16 17

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

Brown Loaf

‘Basic’-‘Bake’ (4hr)

Curry and Mango Loaf

‘Basic’-‘Bake’ (4hr)

MLXL

Yeast

Strong Brown Flour

Sugar 1 tsp 1 Butter Salt 1 tsp 1 Water 270 ml 320 ml 360 ml

⁄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

550 g (1 lb 4 oz)

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

⁄4 tsp 11⁄2 tsp

Yeast Strong Brown Flour Sugar 1 tsp Butter Salt 1 tsp Curry Paste 3 tsp Mango Chutney 2 tbsp Water 270 ml

Rapid Brown Loaf

‘Basic’-‘Bake Rapid’ (1hr 55min-2hr)

MLXL

Yeast 1 tsp 1

Strong Brown Flour

400 g (14 oz)

Sugar 1 tsp 1 Butter

15 g (1⁄2 oz) Salt 1 tsp 1 Water 280 ml 320 ml 360 ml

Malted Fruit Loaf

⁄4 tsp 11⁄2 tsp

475 g (1 lb 1 oz)

⁄2 tsp 2 tsp

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

⁄4 tsp 11⁄2 tsp

550 g (1 lb 4 oz)

Cheese and Bacon Loaf

‘Basic’-‘Bake Raisin’ (4hr) (Timer can be used on SD-257)

Yeast

Strong White Flour

Sugar 1 tsp 1 Salt 1 tsp 1 Cheddar Cheese, grated Water 270 ml 320 ml 360 ml

Cooked Bacon,chopped

‘Basic’-‘Bake Raisin’ (4hr) (Timer can be used on SD-257)

Yeast 1 tsp Strong White Flour Sugar 1 Salt 1

500 g (1lb 2 oz)

⁄2 tsp

⁄4 tsp Malt Extract 3 tbsp Water 320 ml *Sultanas

150 g

Fresh Yeast White Loaf

‘Basic’-‘Bake’ (4hr)

Fresh Yeast Strong White Flour Sugar 1 Oil 2 tbsp Salt 1 Water 330 ml

⁄4 tsp

400 g (14 oz)

15 g (

MLXL

⁄4 tsp 1 tsp 11⁄4 tsp

400 g (14 oz)

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

⁄2 oz)

475 g (1 lb 1 oz)

⁄2 tsp 2 tsp

⁄4 tsp 11⁄2 tsp

550 g (1 lb 4 oz)

100 g (4 oz)

⁄3 oz)

8 g ( 500 g (1 lb 2 oz)

⁄2 tsp

⁄4 tsp

Recipes

[whole wheat]

(wholemeal flour)

: Timer can be used

for recipes with this symbol (5-13 hours)

Wholemeal Loaf 100%

‘Whole Wheat’-‘Bake’ (5hr)

Yeast Strong Wholemeal

Flour Sugar 1 tsp 1 Butter Salt 1 tsp 1 Water 290 ml 350 ml 390 ml

MLXL

⁄4 tsp 1 tsp 11⁄4 tsp

400 g (14 oz)

15 g (1⁄2

475 g (1 lb 1 oz)

⁄2 tsp 2 tsp

oz)

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

⁄4 tsp 11⁄2 tsp

550 g (1 lb 4 oz)

Wholemeal Loaf 70%

‘Whole Wheat’-‘Bake’ (5hr)

Yeast Strong Wholemeal

Flour

Strong White Flour

Sugar 1 tsp 11⁄2 tsp 2 tsp Butter Salt 1 tsp 1 Water 290 ml 350 ml 390 ml

MLXL

⁄4 tsp 1 tsp 11⁄4 tsp

oz)

400 g (14 oz) 150 g (5 oz)

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

15 g (1⁄2

350 g (12 oz) 125 g (41⁄2

oz)

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

⁄4 tsp 11⁄2 tsp

Wholemeal Loaf 50%

‘Whole Wheat’-‘Bake’ (5hr)

Yeast Strong Wholemeal

Flour

Strong White Flour

Sugar 1 tsp 1 Butter Salt 1 tsp 1 Water 290 ml 350 ml 390 ml

MLXL

⁄4 tsp 1 tsp 11⁄4 tsp

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

200 g (7 oz) 225 g (8 oz)

⁄2 tsp 2 tsp

15 g (1⁄2

oz)

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

⁄4 tsp 11⁄2 tsp

275 g (10 oz) 275 g (10 oz)

Rapid Wholemeal Loaf 100%

‘Whole Wheat’-‘Bake Rapid’ (3hr)

MLXL

Yeast 1 Strong Wholemeal

Flour Sugar 1 tsp 1 Butter Salt 1 tsp 1 Water 280 ml 340 ml 380 ml

⁄4 tsp 11⁄2 tsp 13⁄4 tsp

400 g (14 oz)

15 g (1⁄2

475 g (1 lb 1 oz)

⁄2 tsp 2 tsp

oz)

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

⁄4 tsp 11⁄2 tsp

550 g (1 lb 4 oz)

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

Bread Recipes

[whole wheat]

(wholemeal flour)

: Timer can be used

for recipes with this symbol (5-13 hours)

Rapid Wholemeal Loaf 70%

‘Whole Wheat’-‘Bake Rapid’ (3hr)

Pesto and Pine Nut Loaf

‘Whole Wheat’-‘Bake Raisin’ (5hr) (Timer can be used on SD-257)

MLXL

Yeast 1 tsp 1 Strong Wholemeal

Flour

Strong White Flour

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

Sugar 1 tsp 1 Butter

15 g (1⁄2 Salt 1 tsp 1 Water 280 ml 340 ml 380 ml

Rapid Wholemeal Loaf 50%

‘Whole Wheat’-‘Bake Rapid’ (3hr)

⁄4 tsp 11⁄2 tsp

350 g (12 oz) 125 g

⁄2 oz)

⁄2 tsp 2 tsp

oz)

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

⁄4 tsp 11⁄2 tsp

400 g (14 oz) 150 g (5 oz)

Yeast Strong Wholemeal

Flour Strong White Flour Sugar 1 tsp 11⁄2 tsp 2 tsp Salt 1 tsp 1 Pesto 2 tbsp 3 tbsp 4 tbsp Water 280 ml 340 ml 380 ml *Pine Nuts

Maple and Pecan Nut Loaf

‘Whole Wheat’-‘Bake Raisin’ (5hr) (Timer can be used on SD-257)

MLXL

Yeast 1 tsp 1 Strong Wholemeal

Flour

Strong White Flour

200 g

(7 oz)

200 g

(7 oz) Sugar 1 tsp 1

Butter

15 g ( Salt 1 tsp 1 Water 280 ml 340 ml 380 ml

Olive Loaf

‘Whole Wheat’-‘Bake Raisin’ (5hr) (Timer can be used on SD-257)

⁄4 tsp 11⁄2 tsp

250 g (9 oz) 225 g (8 oz)

⁄2 tsp 2 tsp

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

275 g (10 oz) 275 g (10 oz)

Yeast Strong Wholemeal Flour Strong White Flour Butter Salt 1 tsp Maple Syrup 3 tbsp Water 280 ml

Pecan Nuts, chopped

Spicy Fruit Loaf

‘Whole Wheat’-‘Bake Raisin’ (5hr)

M Yeast Strong Wholemeal Flour Strong White Flour

⁄4 tsp 200 g (7 oz) 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)

Yeast 1 tsp Strong Wholemeal Flour Sugar 2 tsp Butter Salt 1 tsp Cinnamon 2 tsp Mixed Spice 1 tsp Eggs, medium 2 Water 120 ml Milk 120 ml

Fresh Yeast Wholemeal Loaf 100%

‘Whole Wheat’-‘Bake’ (5hr)

Fresh Yeast Strong Wholemeal Flour Sugar 1 Oil 2 tbsp Salt 1 Water 350 ml

⁄3 oz)

8 g ( 500 g (1 lb 2 oz)

⁄2 tsp

⁄4 tsp

Honey and Sunflower Loaf

‘Whole Wheat’-‘Bake Raisin’ (5hr) (Timer can be used on SD-257)

L Yeast 1 tsp Strong Wholemeal Flour Strong White Flour

250 g (9 oz) 225 g (8 oz)

*Mixed Dried Fruit

Seeded Wholemeal Loaf

‘Whole Wheat’-‘Bake Raisin’ (5hr) (Timer can be used on SD-257)

Yeast Strong Wholemeal

Flour Sugar 1 tsp 1 Butter Salt 1 tsp 1 Sesame Seeds 1 tbsp 1 Poppy Seeds 1 tbsp 1 Water 280 ml 340 ml 360 ml *Linseeds 1 tbsp 1 *Pumpkin Seeds 1 tbsp 1 *Sunflower Seeds 1 tbsp 1

Honey 2 tbsp Butter Salt 1

25 g (1 oz)

⁄4 tsp Water 320 ml *Sunflower Seeds 4 tbsp

MLXL

⁄4 tsp 1 tsp 11⁄4 tsp

200 g (7 oz)

250 g (9 oz)

300 g (11 oz)

200 g (7 oz) 225 g (8 oz) 250 g (9 oz)

⁄4 tsp 11⁄2 tsp

75 g (3 oz)

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

⁄4 tsp 200 g (7 oz) 200 g (7 oz) 15 g (1⁄2 oz)

75 g (3 oz)

400 g (14 oz)

75 g (3 oz)

150 g (5 oz)

MLXL

⁄4 tsp 1 tsp 11⁄4 tsp

400 g (14 oz)

15 g (

475 g (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

550 g (1 lb 4 oz)

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

18 19

Onion Loaf

‘Whole Wheat’-‘Bake’ (5hr)

Yeast Strong Wholemeal Flour Strong White Flour Sugar 1 tsp Oil 1 tbsp Salt 1 tsp

Onion, chopped and softened with 1 tsp oil

Garlic Puree 1 tsp Creamed Horseradish 2 tsp Water 270 ml

⁄4 tsp 300 g (11 oz) 100 g (4 oz)

50 g (2 oz)

Granary® Loaf

‘Whole Wheat’-‘Bake’ (5hr)

MLXL

Yeast Strong Granary

Flour Sugar 1 tsp 1 Butter Salt 1 tsp 1 Water 280 ml 320 ml 360 ml

⁄4 tsp 1 tsp 11⁄4 tsp

400 g (14 oz)

15 g (

475 g (1 lb 1 oz)

⁄2 tsp 2 tsp

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

550 g (1 lb 4 oz)

Malted Brown Loaf

‘Whole Wheat’-‘Bake’ (5hr)

MLXL

Yeast Strong Granary

Flour Strong White Flour

⁄4 tsp 1 tsp 11⁄4 tsp

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 Salt 1 tsp 1

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

15 g (

⁄4 tsp 11⁄2 tsp

Water 270 ml 320 ml 360 ml

Seeded Soya Loaf

‘Whole Wheat’-‘Bake’ (5hr)

M Yeast 1 tsp Strong White Flour Soya Flour Sugar 2 tsp Butter Salt 1 tsp Poppy Seeds 3 tbsp Sesame Seeds 2 tbsp Water 280 ml Soya Milk 120 ml *Linseeds *Sunflower Seeds 1 tbsp *Pumpkin Seeds 1 tbsp

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

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

25 g (1 oz)

50 g (2 oz)

[rye] (SD-257 only)

(rye flour and spelt flour)

 Remember to use the

rye kneading blade 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 (3hr 30min13 hours)

Rye 100%

‘Rye’-‘Bake’ (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

‘Rye’-‘Bake’ (3hr 30min)

Yeast 2 tsp Rye Flour Strong White Flour Sugar 2 tsp Oil 2 tbsp Salt 2 tsp Water 360 ml

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

Rye and Wholemeal

‘Rye’-‘Bake’ (3hr 30min)

Yeast 2 tsp Rye Flour Strong Wholemeal Flour

250 g (9 oz)

250 g (9 oz) Sugar 2 tsp Oil 2 tbsp Salt 2 tsp Water 380 ml

Rye and Stout

‘Rye’-‘Bake’ (3hr 30min)

Yeast 21⁄2 tsp Rye Flour Sugar 2 tsp Oil 2 tbsp Salt 2 tsp Water 220 ml

Guinness

/Stout 220 ml

500 g (1 lb 2 oz)

Recipes

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

Bread Recipes

[rye] (SD-257 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 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.

 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 30min13 hours)

Seeded Rye

‘Rye’-‘Bake’ (3hr 30min)

Yeast 21⁄2 tsp Rye Flour Sugar 2 tsp Oil 2 tbsp Salt 2 tsp Poppy Seeds 2 tbsp Linseeds 3 tbsp Sunflower Seeds 3 tbsp Water 430 ml

500 g (1 lb 2 oz)

Rye and Spelt

‘Rye’-‘Bake’ (3hr 30min)

Yeast 2 tsp Rye Flour Spelt Flour Honey 2 tsp Oil 2 tbsp Salt 2 tsp Water 360 ml

• This loaf has a flat or slightly sunken top.

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

Spelt

‘Rye’-‘Bake’ (3hr 30min) or ‘Bake Rapid’ (1hr 55min)

Yeast 11⁄2 tsp Spelt Flour Honey 1 tsp Oil 2 tbsp Salt 1 tsp Water 300 ml

• This loaf has a flat or slightly sunken top.

400 g (14 oz)

Fruity Spelt

‘Rye’-‘Bake’ (3hr 30min) or ‘Bake Rapid’ (1hr 55min)

Yeast 11⁄2 tsp Spelt Flour Honey 1 tsp Oil 2 tbsp Salt 1 tsp Mixed Dried Fruit Mixed Spice 3 tsp Water 360 ml

• This loaf has a flat or slightly sunken top.

500 g (1lb 2 oz)

150 g (5 oz)

Seeded Spelt

‘Rye’-‘Bake’ (3hr 30min) or ‘Bake Rapid’ (1hr 55min)

Yeast 11⁄2 tsp Spelt Flour Honey 1 tsp Oil 2 tbsp Salt 1 tsp Linseeds 3 tbsp Poppy Seeds 2 tbsp Sesame Seeds 2 tbsp Water 300 ml

• This loaf has a flat or slightly sunken top.

400 g (14 oz)

Lemon and Poppy Seed Spelt

‘Rye’-‘Bake’ (3hr 30min) or ‘Bake Rapid’ (1hr 55min)

Yeast 11⁄2 tsp Spelt Flour Milk Powder 2 tbsp Honey 1 tsp Oil 2 tbsp Salt 1 tsp Poppy Seeds 3 tbsp Grated Zest from Lemon 1 Lemon Juice 30 ml Water 280 ml

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

400 g (14 oz)

[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)

French

‘French’-‘Bake’ (6hr)

Yeast 1 tsp Strong White Flour Butter Salt 1 tsp Water 300 ml

400 g (14 oz) 15 g (

⁄2 oz)

Rustic French

‘French’-‘Bake’ (6hr)

Yeast 1 tsp Strong White Flour Strong Wholemeal Flour Rye Flour Butter Salt 1 tsp Water 310 ml

275 g (10 oz) 75 g (3 oz) 50 g (2 oz) 15 g (

⁄2 oz)

20 21

[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 30min13 hours)

[brioche]

Easy Ciabatta

‘Italian’-‘Bake’ (4hr 30min)

Yeast 1 tsp Strong White Flour

500 g (1 lb 2 oz) Sugar 1 tsp Olive Oil 3 tbsp Salt 1 tsp Water 310 ml

Green Pesto, Onion and Garlic

‘Italian’-‘Bake’ (4hr 30min)

Yeast Strong White Flour Polenta Sugar 1 tsp Salt Green Pesto 2 tbsp

Onion, chopped and softened with 1 tsp oil Garlic clove, finely chopped

Water 250 ml

⁄4 tsp 350 g (12 oz) 50 g (2 oz)

⁄2 tsp

75 g (3 oz)

Sundried Tomato and Parmesan

‘Italian’-‘Bake’ (4hr 30min)

Yeast Strong White Flour Sugar 1 tsp Salt

Parmesan Cheese, grated Sundried Tomatoes in Oil, chopped

Water 270 ml

⁄4 tsp 400 g (14 oz)

⁄2 tsp

50 g (2 oz)

75 g (3 oz)

Brioche Bake loaf

‘Brioche’- ‘Bake’ (3hr 30min)

Yeast 11⁄4 tsp Strong White Flour Sugar 2 tbsp Salt 1 tsp Skimmed milk 2 tbsp

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

Water 220 ml Egg, medium

400 g (14 oz)

100 g (4 oz)

1 (50 g)

Mushroom and Pancetta

‘Italian’-‘Bake’ (4hr 30min)

Yeast Strong White Flour Sugar 1 tsp Butter Salt

Cep Mushrooms, soaked Pancetta, cooked and chopped

Water 280 ml

⁄4 tsp

400 g (14 oz)

⁄2 oz)

15 g (

⁄2 tsp

25 g (1 oz)

Oregano and Olive

‘Italian’-‘Bake’ (4hr 30min)

Yeast Strong White Flour Sugar 1 tsp Olive Oil 2 tbsp Salt Oregano 1 tbsp

Black Olives, chopped

Water 280 ml

⁄4 tsp

400 g (14 oz)

⁄2 tsp

50 g (2 oz)

Brioche Bake Butter loaf

‘Brioche’- ‘Bake Butter’ (3hr 30min)

Yeast 11⁄4 tsp Strong White Flour Sugar 2 tbsp Salt 1 tsp Skimmed milk 2 tbsp

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

Water 220 ml Egg, medium

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

Three Cheeses

‘Italian’-‘Bake’ (4hr 30min)

Yeast Strong White Flour Sugar 1 tsp Salt Dolcelatte

Parmesan Cheese,grated

Mozzarella Water 240 ml

⁄4 tsp

400 g (14 oz)

⁄2 tsp

50 g (2 oz)

25 g (1 oz)

50 g (2 oz)

Tomato Focaccia

‘Italian’-‘Bake’ (4hr 30min)

Yeast Strong White Flour Sugar 1 tsp Olive Oil 1 tbsp Salt 1 tsp Passata 150 ml Water 120 ml Green Pitted Olives

Sundried Tomatoes, chopped

400 g (14 oz)

50 g (2 oz)

1 (50 g)

50 g (2 oz)

⁄4 tsp

400 g (14 oz)

50 g (2 oz)

Recipes

[sandwich]

Make bread with a soft crust and texture.

: Timer can be used

for recipes with this symbol (5-13 hours)

White Sandwich

‘Sandwich’-‘Bake’ (5hr)

Yeast Strong White Flour Sugar 1 tsp Butter Salt 1 tsp Water 290 ml

⁄2 tsp

400 g (14 oz)

15 g (

Brown Sandwich

‘Sandwich’-‘Bake’ (5hr)

Yeast Strong Brown Flour Sugar 1 tsp Butter Salt 1 tsp Water 290 ml

⁄2 tsp

400 g (14 oz)

15 g (

⁄2 oz)

Wholemeal Sandwich

‘Sandwich’-‘Bake’ (5hr)

Yeast Strong Wholemeal Flour Sugar 1 tsp Butter Salt 1 tsp Water 310 ml

⁄2 tsp

400 g (14 oz)

15 g (

Granary® Sandwich

‘Sandwich’-‘Bake’ (5hr)

Yeast

Strong Granary

Flour Sugar 1 tsp Butter Salt 1 tsp Water 280 ml

⁄2 tsp

400 g (14 oz)

15 g (

⁄2 oz)

Gluten Free 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 Free program.

 Put any additional

ingredients directly into the bread pan at the start.

 You can bake gluten

free cakes following our recipes on pages 30-33 by substituting gluten free plain flour for standard plain flour. If selfraising flour is required also add 1 tsp of gluten free baking powder.



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 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.

Gluten

)

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 crosscontamination 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  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.)

 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 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:

• Customer Care Centre: 0844 8443868

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

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

22 23

Gluten Free Bread

Glutafin Gluten Free Bread Mix

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

Cold Tap Water 400 ml Oil 2 tsp Bread Mix Yeast 2 tsp

500 g (1 lb 2 oz)

Glutafin Gluten Free Fibre Bread Mix

Juvela Bread Mixes

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

Gluten Free Mix Fibre Mix Water 400 ml 430 ml Salt Oil 1 tbsp 1 tbsp Bread Mix Yeast 1 tsp 1 tsp

⁄2 tsp

500 g (1 lb 2 oz) 500 g (1 lb 2 oz)

⁄2 tsp

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

Hot Water from the Kettle 200 ml Cold Tap Water 200 ml Oil 1 Bread Mix Yeast 2 tsp

⁄2 tbsp

500 g (1 lb 2 oz)

Gluten and Wheat Free

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.

Glutafin Gluten Free/Wheat Free

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

Bread Mix Fibre Bread Mix

Cold Tap Water 450 ml 480 ml Oil 1 tbsp 1 tbsp Bread Mix Yeast 1

500 g (1 lb 2 oz) 500 g (1 lb 2 oz)

⁄2 tsp 1 tsp

Gluten and Wheat Free Bread

‘Basic’-‘Bake’-‘Medium’ Crust (4hr)

Warm Water + 1 Egg + 1 Egg White made up to Melted Butter 60 ml Cider Vinegar 1 tsp Brown Rice Flour Potato Starch Skimmed Milk Powder Xanthum Gum 1 tbsp Sugar 1 tbsp Salt 1 tsp Yeast 1 tsp

• The milk powder may be omitted.

430 ml

300 g (11 oz) 100 g (4 oz) 50 g (2 oz)

Juvela Bread Mixes

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

Harvest Mix Wheat Free

Water 420 ml Salt Oil 1 tbsp Bread Mix Yeast 1 tsp

⁄2 tsp

500 g (1 lb 2 oz)

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

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

Water 440 ml Vegetable Oil 2 tbsp Mix Yeast 1 tsp

500 g (1 lb 2 oz)

Recipes

Doves Farm Gluten Free

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

Brown Bread Flour White Bread Flour

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

Egg, white Flour Sugar 1 tbsp 1 tbsp Salt 1 tsp 1 tsp Yeast 1

450 g (1 lb) 450 g (1 lb)

⁄2 tsp 11⁄2 tsp

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 (except pizza)

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 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

1 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

Rolls

 Select one of the following recipes and follow the method

below.

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.

White Dough

‘Basic’-‘Dough’ (2hr 20min)

Yeast 11⁄4 tsp Strong White Flour Sugar 2 tsp Oil 2 tbsp Salt 1 Water 320 ml

Brown Dough

‘Basic’-‘Dough’ (2hr 20min)

Yeast 11⁄4 tsp Strong Brown Flour Sugar 2 tsp Oil 2 tbsp Salt 1 Water 320 ml

550 g (1 lb 4 oz)

⁄2 tsp

550 g (1 lb 4 oz)

⁄2 tsp

 Hedgehogs

Raisins

(Coat with a beaten egg)

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/90˚F) until the dough has doubled in size.  Approximate proving time-Rolls 25 mins, Whole

breads e.g. Panettone etc 50 mins



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.

Wholemeal Dough 100%

‘Whole Wheat’-‘Dough’ (3hr 15min)

Yeast 11⁄4 tsp Strong Wholemeal Flour Sugar 2 tsp Oil 2 tbsp Salt 1 Water 340 ml

Wholemeal Dough 70%

‘Whole Wheat’-‘Dough’ (3hr 15min)

Yeast 11⁄4 tsp Strong Wholemeal Flour Strong White Flour Sugar 2 tsp Oil 2 tbsp Salt 1 Water 340 ml

550 g (1 lb 4 oz)

⁄2 tsp

400 g (14 oz) 150 g (5 oz)

⁄2 tsp

24 25

Wholemeal Dough 50%

‘Whole Wheat’-‘Dough’ (3hr 15min)

Yeast 11⁄4 tsp Strong Wholemeal Flour Strong White Flour Sugar 2 tsp Oil 2 tbsp Salt 1 Water 340 ml

Granary® Dough

‘Whole Wheat’-‘Dough’ (3hr 15min)

Yeast 11⁄4 tsp Strong Granary Sugar 2 tsp Oil 2 tbsp Salt 1 Water 320 ml

Rye Dough 100%

‘Rye’-‘Dough’ (2hr)

Yeast 2 tsp Rye Flour Sugar 2 tsp Oil 3 tbsp Salt 2 tsp Water 360 ml

• Use kneading blade (rye bread).

• Prove for 15 mins.

Spelt Dough

‘Rye’-‘Dough’ (2hr)

Yeast 11⁄2 tsp Spelt Flour Honey 1 tsp Oil 3 tbsp Salt 1 tsp Water 270 ml

• Use kneading blade (rye bread).

• Prove for 15 mins.

Flour

275 g (10 oz) 275 g (10 oz)

⁄2 tsp

550 g (1 lb 4 oz)

⁄2 tsp

500 g (1 lb 2 oz)

Ciabatta

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

Yeast Strong White Flour Water 200 ml

Stage 2 : ‘Basic’-‘Dough’ (2hr 20min)

Yeast Strong White Flour Sugar Olive Oil 2 tbsp Salt 1 Water 80 ml

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

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

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

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

Place on a greased baking tray and sprinkle with flour. Allow to prove at 40˚C/90˚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 points 1 and 2. Increase water on stage 2 from 80-110 ml and select Italian Bake program 4 hrs 30 mins.

⁄2 tsp

175 g (6 oz)

⁄4 tsp

325 g (111⁄2 oz)

⁄2 tsp

Recipes

French Sticks

‘French’-‘Dough’ (3hr 35min)

Yeast Strong White Flour Butter Salt Water 150 ml

⁄2 tsp 250 g (9 oz) 15 g (

⁄2 tsp

⁄2 oz)

Dough Recipes

Rye and White Rolls

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

Yeast 1 tsp Strong White Flour Rye flour Water 200 ml

Stage 2 : ‘Rye’-‘Dough’ (2hr)

Yeast 1 tsp Rye Flour Strong White Flour Sugar 2 tsp Oil 3 tbsp Salt 2 tsp Water 60 ml

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

• Use kneading blade (rye bread). Turn off at the start/stop pad after 15 mins.

2 3

(12 hours later)

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

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

75 g (3 oz) 150 g (5 oz)

150 g (5 oz) 100 g (4 oz)

Place on a greased baking tray and sprinkle with flour. Allow to prove at 40˚C/90˚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.

• This dough can also be made as a loaf. Follow method for Points 1 and 2. Increase water on stage 2 from 80-110 ml and select Italian Bake program 4 hrs 30 mins.

Panettone

‘Basic’-‘Dough Raisin’ (2hr 20min)

Yeast Strong White Flour Sugar 2 tbsp Butter Salt Ground Cardamom Grated Lemon Zest 1

Medium Sized Egg, yolk

Milk 140 ml *Mixed Peel *Raisins

Place dough in a greased 18 cm (7’’) cake tin. Allow to prove at 40˚C/90˚F for approx. 30-40 mins or until

doubled in size. Bake in a preheated oven at 150˚C/300˚F/Gas

Mark 2 for about 30 mins.

⁄2 tsp

300 g (11 oz)

⁄2 oz)

15 g (

⁄4 tsp

⁄2 tsp

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

Chelsea Buns

Enriched Dough : ‘Basic’-‘Dough’ (2hr 20min)

Yeast Strong White Flour Sugar 1 tsp Butter Milk Powder 1 tbsp Salt Egg, medium 1 Water 100 ml

Additional Ingredients

Butter Mixed Dried Fruit Soft Brown Sugar 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/90˚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)

25 g (1 oz)

⁄2 tsp

15 g (1⁄2 oz) 100 g (4 oz) 50 g (2 oz)

Hot Cross Buns

‘Basic’-‘Dough Raisin’ (2hr 20min)

Enriched Dough Ingredients (above)

Cinnamon 1 tsp Mixed Spice * Mixed Dried Fruit

Divide mixture into eight balls. Place on a lightly greased baking tray and allow to prove at 40˚C/90˚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

⁄2 oz) sugar in 4 tbsp water, boiled until a syrup is

reached — (approx. 5 mins).

One batch

⁄2 tsp

100 g (4 oz)

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

26 27

Croissants

‘Basic’-‘Dough’ (2hr 20min)

Yeast Strong White Flour Sugar 1 tsp Butter Salt Egg, medium 1 Water 150 ml Butter chilled to add

when rolling

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

⁄2 tsp

300 g (11 oz)

25 g (1 oz)

⁄2 tsp

150 g (5 oz)

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.

Soft Rolls/Baps

‘Basic’-‘Dough’ (2hr 20min)

Yeast 1 tsp Strong White Flour Sugar Butter Salt Egg, medium 1 Water **250 ml

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

Sweet Rolls/Buns Suitable for Devonshire Splits

‘Basic’-‘Dough’ (2hr 20min)

Yeast 1 tsp Strong White Flour Sugar 2 tbsp Butter Salt Egg, medium 1 Milk 250 ml

Choose one of the above recipes.

450 g (1 lb)

⁄2 tsp

25 g (1 oz)

⁄2 tsp

450 g (1 lb)

75 g (3 oz)

⁄2 tsp

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

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 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.

Select Basic Dough program 2 hrs 20 mins.

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

Place on a greased baking tray and allow to prove at 40˚C/90˚F until doubled in size (approx. 20 mins).

Dust with flour.

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

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

Recipes

Place on a greased baking tray. Allow to prove at 40˚C/90˚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.

Dough Recipes

Viennese Rolls

‘Basic’-‘Dough’ (2hr 20min)

Yeast Strong White Flour Sugar Butter Salt Medium Sized Eggs, yolk 2 Egg, medium 1 Milk warmed 150 ml Filling (jam or mincemeat) Glaze (milk) 45 ml (3 tbsp)

Put all the main ingredients in the bread pan in the order listed above. Select Basic Dough program

2 hrs 20 mins. Remove dough from bread pan and divide into

20 pieces.

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 pieces. Place parcels in two 8’’ (20 cm) greased cake tins,

with the gathered side down. Glaze with milk and

allow to prove at 40˚C/90˚F until doubled in size (approx. 20-30 mins).

Bake in a preheated oven on Convection 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.

Sweet Brioche Dough

‘Basic’-‘Dough’ (2hr 20min)

Yeast 1 tsp Strong white flour Sugar 3 tbsp Butter Salt Egg, medium 2 Milk 2 tbsp Egg, medium to glaze 1

Select Basic Dough program 2 hrs 20 mins.

⁄4 tsp 400 g (14 oz) 50 g (2 oz) 100 g (4 oz)

⁄2 tsp

⁄2 jar

250 g (9 oz)

75 g (3 oz)

⁄2 tsp

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 30 mins at 40˚C/90˚F.

Wholemeal Walnut Rolls 70%

‘Whole Wheat’-‘Dough’ (3hr 15min)

Yeast 1 tsp Strong Wholemeal Flour Strong White Flour Medium Oatmeal Maple Syrup 2 tbsp Oil 2 tbsp Salt 1 Water 320 ml Walnut

Divide dough into 12 large rolls or 20 dinner rolls.

350 g (12 oz) 100 g (4 oz) 50 g (2 oz)

⁄2 tsp

100 g (4 oz)

Place on a greased baking trays and sprinkle with flour. Allow to prove at 40˚C/90˚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.

Dough for Tear & Share Bread

‘Basic’-‘Dough’ (2hr 20min)

Yeast 11⁄4 tsp Strong White Flour 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 Olive Oil 2 tbsp

Roll dough out into a rectangular sheet 1 thick, 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

knife and 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/90˚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.

550 g (1 lb 4 oz)

⁄2 tsp

One batch

25 g (1 oz)

⁄2’’) slices with a sharp

⁄2 cm (1⁄2’’)

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

golden brown.

28 29

Pepperoni Tear & Share Bread

Dough for Tear & Share Bread (P.28) Tomato Puree or Sun Dried Tom Puree

Pepperoni, chopped Mozarella Cheese, grated Dried Oregano or Basil 1 tsp Olive Oil 1 tbsp

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

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

knife and 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/90˚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.

Picnic Tear & Share Bread

Dough for Tear & Share Bread (P.28)

Grainy Mustard 2 tbsp Cooked Ham, chopped

Strong Cheddar Cheese, grated

Roll dough out into a rectangular sheet 1 thick, 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 knife and 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/90˚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.

One batch

4 tbsp

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

One batch

75 g (3 oz)

⁄2 cm (1⁄2’’)

⁄2’’) slices with a sharp

⁄2 cm (1⁄2’’)

⁄2’’) slices with a sharp

Focaccia

‘Pizza’-‘Dough’ (45min)

Yeast Strong White Flour 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

4 5

• Serve warm with pasta dishes.

Pizza

‘Pizza’-‘Dough’ (45min)

Yeast Strong White Flour Olive Oil 1 tbsp Salt 1 tsp Water 170 ml

1 2 3

• To freeze pizza bases follow method to stage 2 and bake

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/90˚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.

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 to a greased baking tray.

Allow to prove at 40˚C/90˚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.

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

⁄2 tsp

300 g (11 oz)

⁄2 tsp

300 g (11 oz)

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.

Apple and Ginger Cake ‘Bake only’ (55min)

Butter Golden Syrup Self Raising Flour Baking Powder 3 ml ( Ground Cinnamon 3 ml (1⁄2 tsp) 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 Bake Only program 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 the Bake Only program 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 breadmaker using oven gloves. Leave

to stand for 5-10 mins before removing from the bread pan and allowing to cool.

100 g (4 oz) 200 g (8 oz) 300 g (11 oz)

⁄2 tsp)

75 g (3 oz)

⁄2 tbsp

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

Soft Light Brown Sugar Butter Egg, medium 1 Plain Flour Baking Powder 2 tsp Grated Rind 1 lemon Lemon Juice 1 tbsp Medium Bananas, peeled & mashed 4 Walnuts, roughly chopped Walnuts, finely chopped

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 program 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 the Bake Only program 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.

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

225 g (8 oz)

50 g (2 oz)

⁄2 oz)

15 g (

Set the breadmaker. (P.14)

•

The maximum baking time is 1 hour and 30 mins.

30 31

Boozy Cake ‘Bake only’ (45min)

Butter Mixed Dried Fruit Light Brown Soft Sugar 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 Mixed Spice 8 ml (1 Topping (flaked almonds) Topping (demerara sugar)

or Caffreys

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 10-15 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.

125 g (4 oz) 300 g (11 oz) 50 g (2 oz)

120 ml (4floz)

200 g (7 oz)

⁄2 tsp)

⁄2 oz)

15 g (

⁄2 oz)

15 g (

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 program 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

the Bake Only program 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 breadmaker using oven gloves. Leave to stand for 5-10 mins before

removing from the bread pan and allowing to cool.

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 program 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

the Bake Only program 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 breadmaker using oven gloves. Leave to stand for 5-10 mins before

removing from the bread pan and allowing to cool.

Gingerbread ‘Bake only’ (35min)

Demerara Sugar Butter Golden Syrup Black Treacle Plain Flour Ground Ginger 8 ml (1 Baking Powder 8 ml (1 Bicarbonate of Soda 3 ml (1⁄2 tsp) Salt 3 ml ( Milk 150 ml (1⁄4 pint) 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.

25 g (1 oz) 75 g (3 oz) 50 g (2 oz) 75 g (3 oz) 225 g (8 oz)

⁄2 tsp)

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.

Recipes

Fruit Tea Bread ‘Bake only’ (55min)

Mixed Dried Fruit Chopped Dates Chopped Walnuts Chopped Cherries Strong tea 300 ml (10 floz) Butter Medium Sized Eggs, beaten 3 Plain Flour Bicarbonate of Soda 5 ml (1 tsp)

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 3-4 mins)

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

350 g (12 oz) 50 g (2 oz) 50 g (2 oz) 100 g (4 oz)

75 g (3 oz)

250 g (9 oz)

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

parchment. Select Bake Only program and enter 35 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

the Bake Only program 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 breadmaker using oven gloves. Leave to stand for 5-10 mins before

removing from the bread pan and allowing to cool.

Cake Recipes

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

Butter Dark Brown Sugar Honey Eggs, medium 3 Hazelnuts, finely chopped Self Raising Flour Milk 60 ml (4 tbsp) Topping (chocolate & hazelnut spread) Topping (cream cheese)

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 program and enter 50 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

the Bake Only program 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 breadmaker using oven gloves. Leave to stand for 5-10 mins 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.

175 g (6 oz) 50 g (2 oz) 50 g (2 oz)

100 g (4 oz) 225 g (8 oz)

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

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 program and enter 50mins 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 program 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 breadmaker 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 & spread on the top of the

cooled loaf.

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

Golden Caster Sugar Butter Eggs, medium 3 Self Raising Flour Glace Cherries, chopped Marzipan, grated Milk 60 ml (4 tbsp) Toasted, Flaked Almonds

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.

50 g (2 oz) 175 g (6 oz)

225 g (8 oz) 100 g (4 oz) 75 g (3 oz)

⁄2 oz)

15 g (

Remove the kneading blade from the bread pan and

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

Butter Light Muscovado Sugar Eggs, medium 3 Pecan Nuts, finely chopped Self Raising Flour Baking Powder 1 tsp Strong Fresh Coffee 2-3 tbsp

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

Cream together the butter, sugar until soft and fluffy.

225 g (8 oz) 100 g (4 oz)

75 g (3 oz) 225 g (8 oz)

(4 oz)

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

32 33

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 program 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 program 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 breadmaker using oven gloves. Leave to stand for 5-10 mins before

removing from the bread pan and allowing to cool.

Soda Bread ‘Bake only’ (45min)

Plain Flour 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 Bake Only program and enter 45 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

the Bake Only program again and enter a further 3-5 mins on the timer.

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

Wholemeal Soda Bread ‘Bake only’ (45min)

Self Raising Wholemeal Flour 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 Bake Only program and enter 45 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

the Bake Only program again and enter a further 3-5 mins on the timer.

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

400 g (14 oz)

⁄2 tsp

400 g (14 oz)

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

Spelt Flour 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 Bake Only program and enter 45 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

the Bake Only program again and enter a further 3-5 mins on the timer.

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

Cornbread ‘Bake only’ (50min)

Plain Flour Fine Cornmeal or Polenta Baking Powder 1 tbsp Salt 1 tsp Eggs, medium 2 Carton Buttermilk 284 ml Milk 100 ml Butter, melted and cooled

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 program 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

the Bake Only program again and enter a further 3-5 mins on the timer.

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

400 g (14 oz)

150 g (5 oz) 150 g (5 oz)

50 g (2 oz)

Recipes

Care & Cleaning

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

 To avoid damaging your breadmaker...

 Do not use anything abrasive!

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

 Do not wash any part of your breadmaker

in the dishwasher!

 Do not use benzene, thinners, or alcohol!  Keep your breadmaker 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 pan, place a small quantity of warm water into the pan and soak for 5-10 minutes. Do not submerge the pan in water.

Measuring spoon & cup

Wash with water.

 Not dishwasher safe

Body

Wipe with a damp cloth.

 Wipe gently to

avoid damaging the temperature sensor.

Temperature sensor

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

34 35

Dispenser lid (SD-257 only)

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 the seal. (Damage could lead to leakage of steam, condensation, or

deformation)

Raisin nut dispenser

(SD-257 only)

Remove and wash with water.

 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.

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

• 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 blade, press on the base of the loaf and manipulate the 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 bread pan and 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.

How to Clean

Troubleshooting

Before calling for service, please check through this section.

Problem Cause  Action

 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, 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 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)/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 ten minutes. You will need

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

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

 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.

36 37

Problem Cause  Action

Why has my bread not mixed properly?

My bread has not been baked.

 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: 0844 8443868 or order online at www. panasonic.co.uk).

 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.

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 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 0844 8443868 or write to the UK address on the back cover or order online at www.panasonic.co.uk).

 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.

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

(Bottom of bread pan)

Kneading mounting shaft

Kneading mounting shaft unit

Part no. ADA29A115

Dough release holes (4 in total)

Troubleshooting

I can smell burning while the bread is baking.

Smoke is coming out of the steam vent.

 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.

 Remove the bread pan from the breadmaker to place ingredients.

Troubleshooting

Before calling for service, please check through this section.

Problem Cause  Action

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

The crust creases and goes soft on cooling.

How can I keep my crust crispy?

My bread is sticky and slices unevenly.

TEMP appears on the display.

POWER ALERT appears on the display.

 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 10-20 ml of water next time.

 Crust has built up underneath the blade.

 Wash the blade and its spindle after each use.

 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 10-20 ml less water.

Remove loaf from pan immediately after baking completed.

 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.

 It was too hot when you sliced it.

 Allow your bread to cool on rack before slicing to release the steam.

 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).

 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.

0:00 appears on the display.

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.

 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.

Did you add extra ingredients within 5 min of the beep?

 Butter must be added when ‘0’ shows in the display.

 Did you add butter within 5 min of the beep?

 Butter must be added when ‘0’ shows in the display.

38 39

Troubleshooting

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. 37.0  28.0  33.0 cm

Weight (SD-257) approx. 6.8 kg (SD-256) approx. 6.4 kg

Accessories Measuring cup, measuring spoon

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.

(Strong flour for a loaf) max. 550 g min. 400 g (Strong flour for a dough) max. 600 g min. 250 g (Yeast) max. 8 g min. 0.75 g

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

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

Panasonic Corporation

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

DZ50E160

F0210S0

Printed in China

Panasonic SD256, SD257 Operating Instructions

Specifications and Main Features

Frequently Asked Questions

User Manual

Automatic Breadmaker

Contents

Safety Instructions

Before Use

Accessories/Parts Identification

Bread-making Ingredients

Baking Bread

Making Dough When adding extra ingredients...

Baking Brioche

Baking Cakes

List of Bread Types and Baking Options

Bread Recipes

French

Gluten Free Recipes

Dough Recipes

Cake Recipes

Care & Cleaning

To protect the non-stick finish

Troubleshooting

Specification