homechoice Casa HCBM-01D User manual

Casa
bread maker
instruction manual
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Important:
Please ensure that you:
1 Keep the original packaging
2 Keep your original invoice (as well as a copy)
3 Keep this guarantee
Should your appliance become faulty, call us on 0861 466324
Guarantee
Please note: This guarantee does not apply where the product has been
damaged, either deliberately or by accident, misused, altered or tampered
with by any unauthorised person. This guarantee does not apply if the product
is put to commercial use or is cockroach infested.
This homechoice appliance carries a 12-month guarantee against
mechanical and electrical failure. The guarantee commences from your
invoice date and is valid for a full year.
On delivery of this appliance, it is imperative to ensure that all necessary
features/accessories are included. If anything is missing or faulty, it must be
reported immediately and returned within 14 days of receipt.
If you require any further information, please do not hesitate to call us on
0861 466324. Any complaints regarding goods or services supplied by
homechoice should be made to our Customer Care Department.
Post: homechoice, Freepost CB0225, Capemail 8089
E-mail: [email protected]
Fax: [phone]
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Thank you for purchasing the Casa bread maker. Please read through this manual before
connecting and operating this product. Retain this manual for future reference.
Casa bread maker
HCBM-01D
Keep this instruction manual in a safe place for future reference
Product checklist
■Casa bread maker
■Instruction manual
■Bread pan
■Kneading blade
■Measuring cup and spoon
Specifications
Model Rated voltage Rated frequency Rated power Size
HCBM-O1D 230~240V 50Hz 600W 36(l) x 27(w) x 27cm(h)
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Safety precautions
When using your bread maker, basic safety precautions should always be followed:
1 This bread maker must be used on an AC supply only. The voltage marked on the unit
must correspond to the supply voltage.
2 Do not switch the bread maker on until it is properly installed as described in this
manual.
3 The bread pan must be in place prior to switching on the appliance.
4 To avoid damaging the appliance, never place the bread pan or any other object on
top of the unit.
5 This bread maker is intended for household use and should not be used for
industrial purposes.
6 Check the cord from time to time for damage. Never use the bread maker if the cord
or any part of the appliance shows signs of damage.
7 Repairs to electrical appliances should only be performed by a qualified technician.
Improper repairs may place you at serious risk.
8 Do not allow the mains cable to hang over sharp edges or to come in contact with
hot surfaces.
9 Do not touch hot surfaces. Use oven gloves when removing the hot bread pan.
10 Never cover or obstruct the steam vent openings.
11 Never immerse the appliance in water or any other liquids.
12 Do not use the appliance outdoors.
13 Avoid contact with any moving parts.
14 Do not use the appliance for storage purposes, and to avoid the risk of electric shock
and fire, never insert utensils into the appliance.
15 Never operate the appliance with damp or wet hands.
16 Never use the appliance on or near hot surfaces or heat sources.
17 Before cleaning the bread maker, ensure that it is unplugged from the power source
and that it has completely cooled.
18 Do not clean the appliance with abrasive chemicals or scouring pads. Do not wash the
bread pan, kneading blade, measuring cup or spoon in a dishwasher.
19 Never use accessories that are not recommended or supplied by the manufacturer.
They could cause danger to the user or damage the appliance.
20 Always remove the plug from the power socket whenever the appliance is not in use,
when attaching accessories or cleaning. Always pull on the plug, not the cable.
21 This bread maker is not intended for use by persons (including children) with reduced
physical, sensory or mental capabilities, or lack of experience and knowledge unless
they are supervised or have been given instructions concerning use of the appliance
by a person responsible for their safety.
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22 Children should be supervised to ensure that they do not play with the bread maker.
23 This appliance has been designed for use in households and similar environments,
including (but not limited to) areas such as staff kitchens in shops and offices, hotel
and B&B rooms, farmhouses, etc.
Note: This product is not intended for use in industrial settings.
Before first use
1 Carefully unpack the bread maker and remove all packaging materials.
2 Remove any dust that may have accumulated during packing.
3 Wipe the bread pan, kneading blade and the outside surface of the appliance with a
clean, soft, damp cloth. The bread pan has a coated, non-stick surface. Do not use
scouring pads or any abrasives on any part of the appliance.
4 Before using the bread maker for the first time, grease the bread pan with oil, butter or
margarine and set the empty appliance to bake for about ten minutes (select the Extra
bake setting).
5 Clean the entire appliance again.
6 Then place the kneading blade on the axle in the bread pan.
Note: During the manufacture of this appliance, some parts may have been greased. This
could result in the bread maker emitting vapour when first used; this is normal.
Electrical requirements
Ensure that the voltage on the rating plate on the bread maker corresponds with the power
sockets to be used.
If the outlet sockets do not match the plug supplied with the appliance, the plug should be
removed and replaced with an appropriate plug.
Note: If severed, the plug removed from the power cord must be destroyed, since a plug
with exposed wires is hazardous if plugged into a live power outlet.
Warning: This appliance must be earthed.
About this bread maker
The bread maker has two settings to make a small 700g or large 900g loaf.
Weights are approximate, and are dependent on recipe used.
A Fruit and Nut beep signals when extra ingredients may be added to avoid them being
chopped by the kneading blade.
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Part names
1 Cover
2 Viewing window
3 Lid handle
4 Air vents
5 Control panel
6 Main body
7 Handle
8 Bread pan
9 Kneading blade
10 Rotating shaft
1
2
3
7
8
9
10
5
6
4
About the recipes
The recipes in this booklet have been thoroughly tested to ensure the best possible results.
The recipes have been created by professionals especially for the appliance, and may not
produce acceptable results in other similar machines.
Always add ingredients in the order they are listed in the recipes.
Note: Accurate measuring of ingredients is vital. Never use larger amounts.
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1 Display window
Shows:
Selected browning level
Selected weight
The programme number
Programme remaining time (for example 3:20 is 3 hours and 20 minutes)
Temperature warning – see Troubleshooting
2 Timer delay buttons
Used to delay the selected baking programme (except Fastbake).
3 Loaf size button
Select small 700g or large 900g – certain programmes only.
4 Start/ stop
To start, press for approximately 1 second until a beep sounds, the colon flashes
and the programme starts. To stop, press for approximately 2 seconds until a beep
sounds to confirm the cancellation of the programme.
5 Menu button
Select the desired bread making programme (1–12).
6 Colour button
Crust colour options – select from light, medium or dark (certain programmes only).
Control panel buttons, display and functions
Part names
1 Cover
2 Viewing window
3 Lid handle
4 Air vents
5 Control panel
6 Main body
7 Handle
8 Bread pan
9 Kneading blade
10 Rotating shaft
1
2
3
4
6
5
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■Program 1 – Basic white
White and brown bread. Consists of wheat flour or rye flour.
■Program 2 – French
Lightweight bread, such as french bread, which has a crisper crust and light texture.
This program is not suitable for baking recipes requiring butter, margarine or milk.
■Program 3 – Wholewheat
Bread containing a significant amount of wholewheat. This setting has a longer preheat
time to allow the grain to soak up the water and expand. It is not advisable to use the
delay timer as this may produce poor results. This bread will be heavier and more compact.
■Program 4 – Quick
White bread needed in a shorter time. Bread baked on this setting is usually smaller, with
a denser texture.
■Program 5 – Sweet
Sweet bread with a crisper crust. The crisper crust is produced by the sugar ‘burning’.
Due to a longer rising phase, the bread will be light.
■Program 6 – Fastbake I
700g white loaf in a shorter time. Loaves made on this setting will be smaller with a more
moist texture.
■Program 7 – Fastbake II
Same as Program 6, but for a 900g loaf.
■Program 8 – Dough
This setting makes only the dough, and will not bake the final bread. Remove the dough
and shape it to make bread rolls, pizza, etc. Any dough can be prepared on this setting.
Do not exceed 1kg (2lb) of combined ingredients.
■Program 9 – Jam
Use this setting to make jam from fresh fruit, or marmalade from Seville oranges. Do not
increase the quantity or allow the recipe to boil over the pan into the baking chamber.
Should this happen, stop the machine immediately. Then carefully remove the pan, allow
to cool and clean thoroughly.
■Program 10 – Cake
This setting will mix ingredients and then bake for a preset time. Mix the two groups of
ingredients in bowls before adding to the bread maker (see cake recipes).
■Program 11 – Sandwich
Bread with a light texture with a thinner crust.
■Program 12 – Bake
This setting is used for additional baking of breads that are too light or not baked
properly. This program does not include kneading or rising.
Programme descriptions
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1 Take out the pan
Open the lid. To remove the pan, lift and turn the handle anti-clockwise while lifting the
pan out. It is important to fill the pan with ingredients only when it is removed from the
bread maker to avoid any accidental spillage being burnt by the heating elements.
2 Attach the blade
Attach the kneading blade to the shaft by pushing down until it is securely in place.
3 Measure ingredients
Measure the ingredients carefully and add them to the pan in the order listed.
See ‘Measuring ingredients’ on page 14. When adding yeast to the bread pan, do not let
it mix with any liquid as it will activate immediately. Always use tepid water (21–28°C).
4 Replace the pan
Place the bread pan back in the bread maker, turning clockwise to lock it in place.
Close the lid.
5 Plug in
Connect the unit to the power supply. The bread maker will automatically be set to the
basic bread menu and the preset time. Each press of a button is accompanied by a
beeping sound.
6 Programme
Select the desired setting from the list by pressing the Menu button.
7 Weight
Press the Loaf Size button to choose either small or large.
8 Colour
Select the desired crust colour by pressing the Colour button.
9 Delay time
To prepare the bread for baking at specific time, set the delay time as described on page 10.
10 Start
Press the Start/Stop button to start the bread maker. The remaining time will count
down in one minute increments.
11 Progress
The bread maker will automatically proceed through the programmed stages as
shown in the ‘Baking cycle times’ section. If a second kneading process has been
programmed, the unit will beep to indicate that fruit and/or nuts may be added.
12 Finish
When the programme has completed and the bread is baked, the unit will display 0:00
and beeps will sound.
13 Keep warm
The ‘keep warm’ function will circulate warm air inside the unit for a further 60 minutes.
For the best results, remove the bread pan and loaf within this period or as soon as the
programme has completed. 10 beeps will sound when the ‘keep warm’ period ends.
14 Remove baked goods Press stop. Open the lid.
Warning: Use oven gloves when removing the bread pan. Please be cautious as it is
very hot.
Programme descriptions
Operating instructions
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15 Turn out bread
Allow the bread to cool in the pan for about 15 minutes, then turn the pan upside
down and tap the bread from the pan onto a rack to cool. Fill the pan with warm water
immediately to prevent the blade from sticking to the shaft. If the blade is stuck in the
loaf, wait until the loaf is completely cooled before removing the blade with the use of a
wooden or plastic utensil to avoid damaging the non-stick coating.
16 Unplug the unit
Always disconnect the bread maker from the power supply after use.
Note: Never open the lid while the bread maker is operating as this will adversely affect
the baking results (in particular the rising of the loaf). Only open the lid when the recipe
calls for the addition of extra ingredients.
17 Room temperature note
The bread maker will operate well in a wide range of temperatures, but there may be a
marked difference in the size of a loaf baked in a warm room compared to one baked in
a cool room. The recommended room temperature is 15–34°C.
Using the timer
Use the timer whenever you require bread to be baked at a later time (for example, the
next morning). A maximum of 13 hours may be set. Check the availability of this feature by
referring to the ‘Baking cycle times’ on page 8. Do not use the function with recipes that
use perishable ingredients such as eggs, fresh milk, sour cream or cheese.
1 Decide when the bread will be needed and calculate the difference in time between
then and when the ingredients are added and prepared. For example, if the loaf is
needed at 8am, and it is now 7.30pm, the difference is 12½ hours.
2 Enter the desired delay time by pressing Time tand Time s. The time moves up and
down in 10-minute increments. Once the desired delay time is selected, press Start.
The colon (:) will flash.
3 The delay time set indicates when the bread will be ready to be removed from the bread
maker – see ‘14 Remove baked goods’ on page 9.
Beeper
The beeper will sound:
■ when pressing any button
■ during the ‘second kneading’ cycle of certain programmes to indicate that cereals, fruit,
nuts or other ingredients may be added
■ when the programme finishes
■ when the ‘keep warm’ cycle ends
Power interruption
After a brief power failure or break in power connection:
■ if the programme has not yet reached rise, press Start and the programme with continue
using the automatic repeat function;
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■ if the programme has gone beyond this point, the process needs to be started from
the beginning.
Discard all ingredients and restart the process with fresh ingredients.
Slicing and storing bread
For the best results, place the baked bread on a wire rack and allow to cool for 15–30 minutes
before slicing. Use an electric knife or a sharp knife with a serrated blade for even slices.
Store unused bread tightly covered in a plastic bag at room temperature for up to three
days. If the weather is hot and humid, store in the refrigerator overnight. For longer storage
periods (up to one month), place the bread in an airtight container in the freezer. When
removing bread from a refrigerator, allow it to come back to room temperature before
serving. Since homemade bread contains no preservatives, it dries out and becomes stale
faster than commercially baked bread.
Care and cleaning
1 Warning: To prevent electric shock, unplug the unit before cleaning
2 Wait until the unit cools completely.
Note: Do not immerse or splash either the body or lid of the unit in any liquid as this may
cause damage and/or electric shock.
3 Exterior: Wipe the lid and outer body of the unit with a damp cloth or sponge.
4 Interior: Use a damp cloth or sponge to wipe the interior of the bread maker.
5 Bread pan: Clean with warm water, no soap necessary. Avoid scratching or damaging
the non-stick surface. Dry thoroughly before replacing back in the baking chamber.
■ Do not wash the bread pan, measuring cup, spoon or kneading blades in a
dishwasher.
■ Do not soak the bread pan for long periods as this could interfere with the workings
of the drive shaft.
■ If the paddle sticks to the bread pan, pour hot water over it and allow to soak for 30
minutes before safely removing the paddle.
■ Ensure that the unit has cooled completely before storing.
6 Special care of the non-stick finish:
Avoid damaging the coating by not using metal utensils such as spatulas, knives or forks.
The coating may change colour after long use. This is caused by moisture and steam, and
will not affect the quality of the bread or the unit’s performance.
After cleaning the hole at the centre of the kneading blade, add a drop of cooking oil and
place it on the spindle in the bread pan. This will prevent the blade sticking during the
baking process. Keep all air vents and openings clear of dust.
Storing the unit
Dry all parts thoroughly (including the drying of any moisture on the viewing window) before
storing. Close the lid and do not store anything on top of the unit.
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Understanding baking
The information below provides a better understanding of the importance each ingredient
plays in the baking process.
Ingredients
All-purpose flour/plain flour
All-purpose flour is a blend of refined hard and soft wheat flours especially suitable for
baking cake. This type of flour should be used for recipes in the cake/quick bread section.
Strong white flour/bread flour
Bread flour is high in gluten/protein that has been treated with conditioners that give
the resulting dough a greater ability to be kneaded. Strong plain flour or bread flour is
recommended for use with this bread maker.
Wholewheat flour/wholemeal flour
This variety is milled from the entire wheat kernel which contains the bran and germ, making
it heavier and richer in nutrients than white flour. Bread made with this flour is usually smaller
and heavier than white loaves. To make the bread lighter, wholewheat/wholemeal flour can
be mixed with bread flour or strong plain flour to produce a light-textured bread.
Self-raising flour
Self-raising flour contains baking powder, and is used for baking cakes.
Bran
Bran (unprocessed) and wheat germ are the coarse outer portions of wheat or rye grains
separated from flour by sifting. Bran is often introduced to bread recipes in small quantities
for added nutritional value, heartiness and flavour. Bran can also be used to enhance the
texture of bread.
Oatmeal
Oatmeal comes from rolled or steel-cut oats. Oatmeal is used primarily to enhance flavour
and texture.
Yeasts (active dry yeast)
Yeast produces gas (carbon dioxide) which is needed to make bread rise. In order for this
process to take place, the yeast needs to interact with sugar and flour carbohydrates.
Fast acting granular yeast is used in all recipes calling for yeast in this manual. Fresh or
compressed cake yeast is not recommended as it produces poor results. Store yeast
according to the manufacturer’s instructions. Often, bread fails to rise as a result of stale or
inactive yeast. Use the following method to test the freshness of yeast:
1 Place half a cup of lukewarm water into a small bowl or cup.
2 Stir 1 teaspoon of sugar into the water then sprinkle 2 teaspoons of yeast over the
surface of the water.
3 Place the bowl or cup in a warm area and allow to sit undisturbed for the 10 minutes.
4 The mixture should foam and produce a strong yeast aroma. If this does not happen,
discard the mixture and start again with another packet of dried yeast. For best
results, store yeast in a refrigerator as the fungus in the yeast will be killed at higher
temperatures.
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Sugar
Sugar is vital in producing a bread’s colour and crust, as well as forming part of the
fermentation process in conjunction with yeast.
Note: Artificial sweeteners cannot be used as a substitute for sugar as the yeast will not
react properly with them.
Salt
Salt is needed to balance the flavour of cake or bread, as well as for the crust colour. Salt
also restricts the yeast’s fermentation process, therefore the amounts indicated in recipes
should never be increased. For dietary reasons, the amounts may be reduced, but this may
affect the final result.
Liquids/milk
Liquids such as milk or a combination of powdered milk and water can be used when
making bread. Milk (instead of water) will improve flavour, produce a velvety texture and
soften the crust.
Note: For most recipes, we suggest the use of skimmed milk.
Eggs
Eggs add richness and a velvet-like texture to bread dough and cake.
Sunflower oil
Use sunflower oil to ‘tenderise’ the texture of yeast breads. Butter or margarine may be
used as a substitute.
Note: If butter or margarine is used directly from the refrigerator, it should be softened for
easier blending during the mixing cycle.
Baking powder
Baking powder acts as a raising agent in cakes. It does not need rising time before baking
since the chemical reaction takes place when liquid ingredients are added.
Bicarbonate of soda
This is another raising agent not to be confused or substituted with baking powder. It also
does not require any rising time before baking as the chemical reaction takes place during
the baking process.
1
2
3
1 Yeast or soda
2 Dry ingredient
3 Water or liquid
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Measuring ingredients
The most important step when using the Casa bread maker is to measure ingredients
accurately according to recipe instructions. All the ingredients must also be added to the
bread pan in the order shown in the recipes.
Liquid measurements
Use the cup provided to do all liquid measurements. The cup must be placed on a level
surface and viewed at eye level to ensure accuracy. Any inaccurate measurements could
throw out the critical balance of a recipe.
Dry measurements
Dry measurements (especially for flour) must be done using the measuring cup provided.
Dry measuring is done by gently spooning ingredients into the measuring cup and then
levelling off with a knife. Scooping or tapping a measuring cup will pack ingredients resulting
in larger amounts than indicated.
Note: Do not sift flour unless stated.
When measuring small amounts of dry or liquid ingredients, use the measuring spoon
provided. Measurements must be level not heaped, as this small difference could throw out
the critical balance of the recipe.
Ingredient temperatures
All ingredients, especially liquids, as well as the unit and pan, should be warmed to room
temperature (approximately 21°C).
If ingredients are too cold (10°C), they will not activate the yeast.
Hot liquids (above 40°C) may kill the yeast.
measuring cup
measuring spoon
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Special glazes for yeast breads
Add a professional finish to freshly baked bread with one of these special glazes:
Egg glaze
Beat 1 large egg and 1 tablespoon of water together; brush generously.
Note: apply only to doughs before baking.
Melted butter crust
Brush melted butter over just-baked bread for a softer, tender crust.
Milk glaze
For a softer, shinier crust, brush just-baked bread with milk or cream.
Sweet icing glaze
Mix 1 cup of sifted icing sugar with 1 to 2 tablespoons of milk and drizzle over raisin or
sweet breads.
Poppy/Sesame/Oatmeal
Sprinkle any of these seeds generously over a just-glazed bread.
measuring spoon
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Useful tips
■ When placing the ingredients in the bread pan, always ensure that the yeast does not
come in contact with any liquids.
■ When letting dough rise outside the bread maker, allow 30 minutes for the process to
complete, or wait until the dough doubles in size. Dough should be lightly greased and
covered with grease-proof paper and a dry towel. It should be placed in a warm,
draught-free area.
■ For areas with high humidity, add an extra tablespoon of flour if the consistency is not
quite right. For high altitude areas, decrease the amount of yeast by approximately
¼ teaspoon or decrease the amount of sugar and/or water or milk slightly.
■ The Dough setting is ideal for mixing, kneading and proofing (allowing dough to rise)
richer doughs, like croissant dough. The bread maker automatically makes the dough,
ready for shaping and baking according to the recipe.
■ When recipes call for a ‘light floured surface’, use approximately 1 to 2 tablespoons of
flour to cover the surface. Lightly floured fingers also help greatly when working with
dough.
■ If the dough shrinks when being rolled, let it ‘rest’ covered for a few minutes before
rolling again.
■ Dough can be tightly wrapped in plastic and stored in a freezer for later use. Bring the
dough back to room temperature before use.
■ After five minutes of kneading, lift the lid and check the consistency of the dough.
It should form a soft, small ball. If too dry, add liquid.
If too wet, add flour (½ to 1 tablespoon at a time).
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Recipes
All of these recipes use the same general method:
1 Measure ingredients into the baking pan.
2 Use tepid water of approximately 21–28°C.
3 Insert the baking pan securely into the main unit and close the lid.
4 Select the appropriate bread setting.
5 Push the Start button.
6 When the bread is done, remove the pan from the unit using oven gloves.
7 Remove the bread from the baking pan (and the kneading blade from the bread,
if necessary).
8 Allow to cool before slicing.
This method is modified by notes, if applicable, at the end of each recipe.
Basic white bread 700g 900g
Water 240ml 320ml
Margarine or butter 1 tbsp 1½ tbsp
Salt 1 tsp 1½ tsp
Powdered milk 1½ tbsp 2 tbsp
Sugar 1½ tbsp 2 tbsp
Bread flour 450g 520g
Yeast 1 tsp 11/5 tsp
Program Basic Basic
Raisin and nut bread 700g 900g
Water or milk 250ml 320ml
Margarine or butter 2 tbsp 3 tbsp
Salt 1½ tsp 2 tsp
Sugar 2 tbsp 3 tbsp
Bread flour 450g 520g
Yeast 1 tsp 11/5 tsp
Raisins * 50g 75g
Crushed walnuts * 30g 40g
Program Basic Basic
*Add when the beeper sounds.
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Sweet bread 700g 900g
Fresh milk 180ml 190ml
Margarine or butter 1½tbsp 2 tbsp
Salt 1 tsp 1 tbsp
Eggs 1 2
Honey 1½tbsp 2 tbsp
Sugar 3 tbsp 4 tbsp
Bread flour 450g 520g
Yeast 9/10 tsp 1 tsp
Program Basic Basic
Potato bread 700g 900g
Water or milk 170 ml 230ml
Margarine or butter 1½ tbsp 2 tbsp
Eggs 1 1
Boiled, mashed potatoes 120g 150g
Salt 1 tsp 1½ tsp
Sugar 2 tbsp 3 tbsp
Bread flour 380g 460g
Yeast 4/5 tsp 1 tsp
Program Basic Basic
Carrot bread 700g 900g
Water 240ml 300ml
Butter 1½ tbsp 2 tbsp
Bread flour 450g 520g
Finely diced carrots 56g 70g
Salt 1 tsp 1 tsp
Sugar 2 tbsp 2½ tbsp
Yeast 9/10 tsp 1 tsp
Program Basic Basic
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Sweet bread 700g 900g
Fresh milk 180ml 190ml
Margarine or butter 1½tbsp 2 tbsp
Salt 1 tsp 1 tbsp
Eggs 1 2
Honey 1½tbsp 2 tbsp
Sugar 3 tbsp 4 tbsp
Bread flour 450g 520g
Yeast 9/10 tsp 1 tsp
Program Basic Basic
Potato bread 700g 900g
Water or milk 170 ml 230ml
Margarine or butter 1½ tbsp 2 tbsp
Eggs 1 1
Boiled, mashed potatoes 120g 150g
Salt 1 tsp 1½ tsp
Sugar 2 tbsp 3 tbsp
Bread flour 380g 460g
Yeast 4/5 tsp 1 tsp
Program Basic Basic
Carrot bread 700g 900g
Water 240ml 300ml
Butter 1½ tbsp 2 tbsp
Bread flour 450g 520g
Finely diced carrots 56g 70g
Salt 1 tsp 1 tsp
Sugar 2 tbsp 2½ tbsp
Yeast 9/10 tsp 1 tsp
Program Basic Basic
White bread 700g 900g
Water 250ml 300ml
Salt 1½ tsp 2 tsp
Sugar 2 tbsp 2½ tbsp
Durum wheat semolina 120g 150g
Bread flour 270g 350g
Yeast 1 tsp 1 tsp
Oil 2 tbsp 2½ tbsp
Program French French
Classic French bread 700g 700g
Water 230ml 300ml
Salt 1 tsp 11/3 tsp
Sugar 2 tbsp 3 tbsp
Bread flour 390g 500g
Yeast 1 tsp 1¼ tsp
Oil 1 tbsp 2 tbsp
Program French French
Wholemeal bread 700g 900g
Water 240ml 300ml
Margarine or butter 1½ tbsp 2 tbsp
Salt 1 tsp 1½ tsp
Sugar 2 tsp 3 tsp
Bread flour 200g 260g
Wheat wholemeal flour 200g 260g
Yeast 1 tsp 1 tsp
Program Wholewheat Wholewheat
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Wheat bread 700g 900g
Water 150ml 220ml
Sugar 2½ tbsp 3 tbsp
Salt 1 tsp 1½ tsp
Butter or margarine 1½ tbsp 2 tbsp
Honey 1 tbsp 1½ tbsp
Eggs 2 2
Wholemeal flour 380g 500g
Yeast 1½ tsp 2 tsp
Program Wholewheat Wholewheat
Sandwich bread 700g 900g
Water 220ml 280ml
Salt 1 tsp 1 tsp
Margarine 2½ tbsp 3 tbsp
Sugar 2½ tsp 3 tsp
Bread flour 300g 400g
Corn semolina 80g 100g
Yeast 1½ tsp 1¾ tsp
Program Sandwich Sandwich
Irish soda bread 700g
Butter milk 220ml
Eggs 2
Oil 2 tbsp
Flour 500g
Sugar ½ cup
Baking soda 4 tsp
Salt ½ tsp
Raisins 1 cup
Program Quick
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