Judge JEA91 User manual

Digital Bread Maker
Model No: JEA91
Instruction Manual
& Recip Book
Please read this instruction manual carefully
before use and save for later reference.
Unpack your Digital Bread Maker carefully and remove
packing pieces, labels and stickers before use.

Digital Bread Maker
Index
Identifying the parts of your Judge Digital Bread Maker 1
Functions 2
Programmes 3
Before First Use 4
Cleaning 4
Operating Instructions 5
Baking Tips 6
Recipes 9
Troubleshooting 22
Cautions 24
Specification 25
Judge 2 Year Domestic Electrical Guarantee 26

Digital Bread Maker 1
Identifying the parts of your Judge Digital Bread Maker
(with Part Numbers for customer replaceable items)
Bread Maker Body
Lid
Bread Pan (JEA91BP)
Kneading Blade (JEA91KB)
Measuring Cup (JEA91MC)
Time + (Increase) Button
Time - (Decrease) Button
Start/Stop Button
Menu Button
Colour Button
Loaf Size Button
Selected Programme
Time Remaining
Selected Loaf Colour
Selected Loaf Weight
Measuring Spoon
(JEA91MS)
Hook (JEA91HK)
Power Cable and Plug
Control Panel (see below)

Digital Bread Maker2
Functions
The functions provided by Bread Maker are as follows.
Please familiarise yourself with these before operating.
At Power-On
When the Bread Maker is plugged in
and switched on at the mains, a single
long “beep” will sound, the Selected
Programme will be displayed as
‘1’ and the Time Remaining will
be displayed as 3:00, in the format
h:mm, with the colon “:” displayed
steadily. The Selected Loaf Colour
and Weight are each indicated by a
small triangle and are initially displayed
as Medium and 800g, respectively.
Programme Select
There are 12 different numbered
programmes available, listed either
side of the LCD display; these are
described in more detail under
“Programmes” (opposite). The selected
programme number (1 to 12) is
shown in the digital display .
Pressing the Menu Button increases
the programme number with each press,
until Programme 12 is reached, after
which it will cycle to Programme 1.
Loaf Colour
Baking programmes allow three
alternative loaf colours to be selected,
Light, Medium or Dark, defaulting to
Medium. The Selected Loaf Colour
is indicated by a small triangle and
selected using the Loaf Colour Button
, which cycles through the three options.
Loaf Size/Weight
Baking programmes allow two
alternative loaf sizes to be selected,
800g or 650g (approximately 1.75kg
or 1.4kg), defaulting to 800g. The
Selected Loaf Weight is indicated
by a small triangle and selected
using the Loaf Size Button , which
alternates between 800g and 650g.
Starting and Stopping the Programme
When the required programme (with any time
adjustment - see Programme Time) has been
selected, pressing the Start/Stop Button will start
the programme. The Time Remaining display will
count down, with the colon “:” flashing. All buttons
except Start/Stop are disabled during this period.
The programme can be paused at any time by
pressing the Start/Stop Button . If held for
3 seconds the Bread Maker will reset. A single
long “beep” will sound and the display will return
to its Power-on status (see “At Power-on”).
Programme Time Delay
It is possible to delay the start of many of the
programmes*, for example if you want a loaf to be
freshly baked for the following morning. Pressing
the Time+ Button repeatedly will increase the
overall time by delaying the start in increments
of 10 minutes; pressing the Time- Button
reduces this delay. Holding down either button
causes the time to adjust rapidly in increments
of 10 minutes. The total Time Remaining
(delay + baking time) is displayed; the maximum
extended programme time is 13 hours.
For example, if you wish for your bread to be ready
for 07:00 am the following day and it is now 08:30
pm (20:30) today, you need your bread to finish
baking in 10 hours and 30 minutes. After adding
your ingredients, you can select your required
programme and the total programme time will
be displayed as Time Remaining , for example
3:00 for Programme 1 (the default setting). Use
the Time+ and Time- Buttons to adjust the
displayed Time Remaining to 10:30. Once the
Start/Stop Button is pressed, the Time Remaining
will count down until it reaches 3:00, then the
baking programme will begin and run for 3 hours.
* Programme Time Delay cannot be used with
the Ultra fast, Jam and Bake Programmes.
DO NOT USE THE PROGRAMME TIME DELAY
WITH EASILY PERISHABLE INGREDIENTS, SUCH
AS EGGS, FRESH MILK, FRUIT OR ONIONS.

Digital Bread Maker 3
Keep Warm
After baking bread, but not other programmes, the Bread Maker will automatically keep
the bread warm for up to 60 minutes, or until the Start/Stop Button is pressed.
Power Interruptions
The Bread Maker has a memory feature, to allow it to continue after an
interruption to the mains power during a programme. If the power is restored
within 10 minutes, the Bread Maker will resume the programme automatically.
Otherwise, the programme will have to be reselected and restarted with fresh
ingredients, unless the interrupted programme is still in the kneading phase.
Programmes
The following programmes are available. Some buttons have no effect, or
have a different function in certain programmes, as shown in the table.
Programme Description Time± Loaf Size Colour
1
Basic
Knead, rise and bake normal bread. You may also
add ingredients for flavouring 800g/650g L/M/D
2
French
Knead, rise and bake with a longer rise time, for
crisper crust and lighter texture 800g/650g L/M/D
3
Whole Wheat
Knead, rise and bake with a longer
preheat time to allow the grain to
soak up water and expand
N/R 800g/650g L/M/D
4
Quick Knead, rise and bake in just over 2 hours 800g L/M/D
5
Sweet Knead, rise and bake sweet bread 800g/650g L/M/D
6
Gluten Free
Knead, rise and bake using
gluten-free ingredients 800g/650g L/M/D
7
Ultra Fast
Knead, rise and bake in 1 hour 38 mins. Usually
loaf is smaller and rougher than using Quick 800g/650g L/M/D
8
Dough
Knead and rise but no bake, to allow the dough
to be removed and shaped, e.g. for rolls, pizza,
steamed bread
  
9
Jam For boiling jams and marmalades   
10
Cake
Knead, rise and bake cake mixture with baking
soda or baking powder   L/M/D
11
Sandwich
Knead, rise and bake light texture bread with a
thinner crust 800g/650g L/M/D
12
Bake
Bake, no knead or rise. Can be used to
extend baking time of other programmes. Set
time using Time+ and Time- Buttons
  L/M/D
Function available Function unavailable
N/R Function available but not recommended L/M/D Light/Medium/Dark
Functions (cont.)

Digital Bread Maker4
Before First Use
Remove any labels and/or swing tickets.
In order to remove any residue
from the manufacturing process
before use, proceed as follows:
1. Follow the “Cleaning” instructions (see
right). Ensure the parts are completely
dry.
2. Place the Bread Pan in the Bread
Maker Body at an angle (see diagram
below) and adjust until it drops home.
Rotate the Bread Pan clockwise to lock
into place.
3. Locate the Kneading Blade on the
spindle in the centre of the Bread Pan
and push down until it is seated.
4. Select the Programme 12 (Bake)
using the Menu Button . Start the
programme using the Start/Stop Button
.
• It is normal for small amount of
smoke and a hot smell to be emitted
during this process; manufacturing
residues are being removed.
5. After 10 minutes, stop the programme
using the Start/Stop Button . Allow the
machine to cool for 20 minutes.
6. Repeat steps 1 to 3 above to clean and
re-assemble the Bread Maker.
Cleaning
Disconnect the Bread Maker from the
power and allow to cool before cleaning.
1. Rotate the Bread Pan counterclockwise
to unlock (see diagram). Lift out of the
Bread Maker Body .
2. Hold the Kneading Blade firmly and
pull upwards to remove it from the
spindle in the centre of the Bread Pan .
• If the Kneading Blade is difficult to
remove, fill the Bread Pan with hot
water and allow to soak for 30 minutes.
3. Wash the Bread Pan and Kneading
Blade in warm water and detergent or
washing-up liquid. Do not use any harsh
or abrasive cleaning materials. Both these
items are dishwasher safe.
4. Wash the Cup , Spoon and Hook
in warm water and detergent or
washing-up liquid. Do not use any harsh
or abrasive cleaning materials.
5. Wipe the Bread Maker Body and Lid
with a cloth, slightly dampened with
warm water and detergent. Do not use
any abrasive cleaning materials.
• DO NOT IMMERSE ANY PART OF THE
BREAD MAKER BODY IN WATER
6. Dry all parts thoroughly before storing,
when the Lid should be left closed.

Digital Bread Maker 5
Operating Instructions
1. Place the Bread Pan in the
Bread Maker Body at an angle
(see diagram) and adjust until it
drops home. Rotate the Bread Pan
clockwise to lock into place.
2. Locate the Kneading Blade on the
spindle in the centre of the Bread Pan
and push down until it is seated.
3. Measure and add the ingredients
to the Bread Pan in accordance
with this guide, your recipe book or
the instructions on a ready bread
mix, but subject to the guidance
and limits given under “Ingredients”.
Close the Lid gently.
4. Insert the Plug into a mains socket.
5. Select the desired programme
using the Menu Button .
6. Select the required crust colour,
using the Colour Button (not
available in all programmes).
7. Select the appropriate loaf size,
using the Loaf Size Button (not
available in all programmes).
8. If required, set the start delay, using
the Time+ and Time- Buttons
(not available in all programmes).
9. Start the programme, using
the Start/Stop Button .
10. During the programme, if the Bread
Maker pauses and sounds 10 short
“beeps”, you may add additional
ingredients, such as fruit.
11. When the programme is completed,
the Bread Maker will pause and sound
10 short “beeps”, followed by one long
“beep”. It will keep the bread warm
for a further 60 minutes if left.
• To halt the Keep Warm function,
or stop the programme before
completion, press and hold the Start/
Stop Button for about 3 seconds
until a long “beep” sounds.
• THE BREAD PAN AND BREAD WILL BE
VERY HOT. ALWAYS HANDLE WITH CARE
AND USE OVEN MITTS OR GLOVES.
12. Rotate the Bread Pan
counterclockwise to unlock
(see diagram). Lift out of the
Bread Maker Body .
13. Use a non-metallic spatula to
gently loosen the bread from the
sides of the Bread Pan .
14. Turn the Bread Pan upside
down onto a rack or clean cooking
surface and gently shake until
the bread falls out. Allow to cool
for 20 minutes before slicing.
15. If the Kneading Blade is stuck in the
bread, use the Hook to remove it.
16. Disconnect the Bread Maker
from the mains power.

Digital Bread Maker6
Baking Tips
Measuring Ingredients
The quantity of ingredients you use is very
important to achieving good results. To
assist in this, we include both a Measuring
Cup , which is graduated in liquid
ounces, millilitres and fractions of a cup,
and a Measuring Spoon , which has a
teaspoon and tablespoon measure.
Water, and other liquids over 15ml
should be measured using the Measuring
Cup ; ensure you are viewing the cup
horizontally. Wash the cup thoroughly
between ingredients other than water.
The cup can also be used as an alternative to
a kitchen scale to measure larger quantities
of dry ingredients such as flour. Ensure that
full cup measurements are level with the rim
of the cup, for example with a knife blade.
Smaller quantities should be measured
using the Measuring Spoon . Ensure that
measured dry powder ingredients are level
with the rim of the spoon, for example with
a knife blade. Store such ingredients in
cool and dry conditions, loosely packed.
NOTE: The maximum quantity of
flour is 490g. The maximum quantity
of yeast separately is 7g.
Adding Ingredients
It is important to add ingredients in
the correct sequence, as applicable:
Usually, water or other liquid should be
added first, then eggs, followed by sugar,
salt and flour, then yeast or baking powder
as the last ingredient. An exception to
this is heavy dough with high rye or
wholemeal content, in which case it is
advisable to add yeast, then other dry
ingredients first, then liquid ingredients.
This will give better results from kneading.
Do not allow yeast to come into contact
with liquid or salt whilst adding ingredients.
This requires that some flour is kept dry to
allow yeast to be added. To add yeast, first
make a small indentation in a dry area of
flour, then add the yeast to the indentation.
Additional fruit ingredients, such a
raisins, should not be included with
the original ingredients, as they can
lose flavour during mixing. During the
following programmes, a series of 10
short “beeps” will sound to indicate that
additional ingredients can be added:
• Basic
• French
• Whole Wheat
• Sweet
• Sandwich.
Yeast or
other rising agent
Liquid Ingredients
Dry Ingredients

Digital Bread Maker 7
Flour
Flour is the most important
ingredient in bread making.
Bread flour (also called “strong flour”) has
a high protein content which results in a
high gluten production during kneading.
It has good elasticity, should rise well
and maintain the bread size after rising,
to give a larger loaf with good texture.
Wholemeal flour (also called “whole
wheat flour”) is made by grinding the
entire wheat kernel, so is heavier and
contains more nutrients. Bread made from
wholemeal flour will tend to be smaller
and heavier in texture, so some recipes call
for a proportion of bread flour as well.
Plain flour should not normally be used
for making bread for cakes, mixed with
baking soda or baking powder.
Flour made from other grains, such
as corn or oatmeal does not produce
gluten but can be added to enhance the
flavour and produce a rougher texture.
Cake Powder
Cake powder is made by grinding soft
wheat or low protein wheat and is
specifically intended for making cakes.
Sugar
Sugar provides food for the yeast, as
well as adding sweetness to the taste,
creating a finer and softer texture and
giving colour to the crust. Certain recipes
may call for sugars other than white
granulated or caster, such as brown sugar.
Yeast
Yeast is a living organism which is
nourished by the sugars in the mixture,
causing it to ferment and create carbon
dioxide gas, which makes the bread rise
and gives it its open texture. You can use
active dry yeast or instant yeast, with 1½
teaspoons of active dry yeast equivalent
to 1 teaspoon of instant yeast. Observe
the storage instructions on the packet.
If the yeast is inactive or dead, the
bread will not rise properly. You can
test if the yeast is living as follows:
1. Half fill a cup with warm water (45° to
50°)
2. Dissolve 1 teaspoon of white sugar in the
water, then sprinkle 2 teaspoons of yeast
over the water; do not stir.
3. Place the cup in a warm place for about
10 minutes.
4. The yeast should produce froth, up to
the top of the cup. If it does not, this
indicates that it is dead and should not
be used.
Salt
Salt can be used to enhance the flavour
of the bread. It also strengthens the
structure of the gluten and makes it more
stretchable. However, it also inhibits the
action of the yeast and therefore rising,
so it is important not to use too much.
Eggs
Adding lightly beaten eggs can improve
bread texture, add nourishment and
make the loaf larger. This can also help
increase the storage life of the bread.
Fats
Fats (such as butter, margarine or oils) can be
added to make bread softer, add flavour and
help increase the storage life of the bread.
Baking Tips (cont.)

Digital Bread Maker8
Baking Powder and Soda
Baking powder or soda can be used
as alternative rising agent for some
types of bread, as well as for cakes.
When combined with liquid and
heated, it produces gas from a chemical
reaction, to make the mixture rise.
Bread Mix
A wide variety of ready mixed Bread
Mixes are available with all the
necessary ingredients and requiring
only the addition of water. Follow
the instructions on the packet.
Water and Other Liquids
Water is an essential ingredient in making
bread. For most types of bread, the initial
water temperature should be between 20°
and 25°; however, for the Fast and Ultra Fast
programmes, the initial water temperature
should be between 48° and 50°, as measured
by a cooking thermometer. Water may be
replaced by fresh milk, or water mixed with
2% milk powder, which may enhance the
bread flavour and improve crust colour.
Some recipes may call for juice (e.g. apple,
orange or lemon) to enhance the flavour.
General tips
• Always make sure that the Bread Pan is
clean before beginning a new recipe.
• Measure ingredients as accurately as
possible. A measuring cup and spoon
are included with your Bread Maker.
• Ensure the ingredients are at room
temperature unless otherwise stated.
• Make sure the any yeast you use is
fresh – check the use by date.
Baking Tips (cont.)

Crusty white farmhouse loaf 10
French loaf 11
Granary loaf 12
Quick white loaf 13
Quick banana and walnut cake loaf 13
Fruit loaf 14
Gluten Free loaf 15
Ultra fast white loaf 16
Granary bread rolls 17
Chorizo, mushroom and pesto pizza 18
Marmalade 19
Fruit loaf cake 20
Everyday sandwich loaf 21
Recip Book
Digital
Bread Maker

Digital Bread Maker10
800g Loaf 3:00 hours
340ml Warm Water (20-25˚C)
3 tbsp Olive Oil
1½ tsp / 10g Salt
3 tbsp / 36g Caster Sugar
3½ Cups / 490g Strong White Flour
1 x 7g Sachet Fast Action Dried Yeast
PROGRAMME 1: BASIC
Crusty whit farmhous loaf
When the Programme ends... The Bread Maker will signal it has finished.
Open the Lid and using oven mitts, carefully remove the Bread Pan
by twisting slighty anticlockwise and lifting clear.
Release the bread by turning the Bread Pan upside down and lightly tapping
the contents onto a board. Transfer to a wire rack to cool.
Remember to remove paddle from base of loaf using the supplied Paddle Hook.
650g Loaf 2:53 hours
280ml Warm Water (20-25˚C)
2 tbsp Olive Oil
1 tsp / 7g Salt
2 tbsp / 24g Caster Sugar
3 Cups / 420g Strong White Flour
1 x 7g Sachet Fast Action Dried Yeast
■Pour the water into the Bread Pan, followed by the olive oil, salt and sugar. Gently and
evenly add the flour over the top of the liquid. Make a little well in the flour and pour in the
dried yeast, taking care that it is kept separate from the wet ingredients and salt. Close the
Lid.
■Press the Menu Button to select Programme 1 (Basic). Press the Loaf Size Button to
select either 650g (Medium) or 800g (Large). Press the Colour Button to choose either
light, medium or dark crust. Press the Start Button and the programme will begin.
Before you start... Make sure that the Bread Pan is clean and the Dough Paddle is in
place at the base of the Bread Pan. Ingredients should be at room temperature.

Digital Bread Maker 11
800g Loaf 3:50 hours
340ml Warm Water (20-25˚C)
3 tbsp Olive Oil
2 tsp / 14g Salt
2 tbsp / 24g Caster Sugar
3½ Cups / 490g Strong White Flour
1 x 7g Sachet Fast Action Dried Yeast
PROGRAMME 2: FRENCH
Frenc loaf
When the Programme ends... The Bread Maker will signal it has finished.
Open the Lid and using oven mitts, carefully remove the Bread Pan
by twisting slighty anticlockwise and lifting clear.
Release the bread by turning the Bread Pan upside down and lightly tapping
the contents onto a board. Transfer to a wire rack to cool.
Remember to remove paddle from base of loaf using the supplied Paddle Hook.
650g Loaf 3:40 hours
280ml Warm Water (20-25˚C)
2 tbsp Olive Oil
1½ tsp / 10g Salt
1½ tbsp / 18g Caster Sugar
3 Cups / 420g Strong White Flour
1 x 7g Sachet Fast Action Dried Yeast
■Pour the water into the Bread Pan, followed by the olive oil, salt and sugar. Gently and
evenly add the flour over the top of the liquid. Make a little well in the flour and pour in the
dried yeast, taking care that it is kept separate from the wet ingredients and salt. Close the
Lid.
■Press the Menu Button to select Programme 2 (French). Press the Loaf Size Button to
select either 650g (Medium) or 800g (Large). Press the Colour Button to choose either
light, medium or dark crust. Press the Start Button and the programme will begin.
Tip: If you want to make a traditional long French baguette or stick, make the dough using
Programme 8 (Dough). When the programme is complete the dough can then be removed
and shaped for baking in a normal oven.
Before you start... Make sure that the Bread Pan is clean and the Dough Paddle is in
place at the base of the Bread Pan. Ingredients should be at room temperature.

Digital Bread Maker12
■Pour the water into the Bread Pan, followed by the olive oil, salt and sugar. Gently and
evenly add the flour over the top of the liquid. Make a little well in the flour and pour in the
dried yeast, taking care that it is kept separate from the wet ingredients and salt. Close the
Lid.
■Press the Menu Button to select Programme 3 (Whole Wheat). Press the Loaf Size
Button to select either 650g (Medium) or 800g (Large). Press the Colour Button to
choose either light, medium or dark crust. Press the Start Button and the programme
will begin.
When the Programme ends... The Bread Maker will signal it has finished.
Open the Lid and using oven mitts, carefully remove the Bread Pan
by twisting slighty anticlockwise and lifting clear.
Release the bread by turning the Bread Pan upside down and lightly tapping
the contents onto a board. Transfer to a wire rack to cool.
Remember to remove paddle from base of loaf using the supplied Paddle Hook.
800g Loaf 3:40 hours
340ml Warm Water (20-25˚C)
3 tbsp Olive Oil
2 tsp / 14g Salt
2 tbsp / 24g Caster Sugar
3½ Cups / 490g Granary Bread Flour
1 x 7g Sachet Fast Action Dried Yeast
PROGRAMME 3: WHOLE WHEAT
Granary loaf
650g Loaf 3:32 hours
260ml Warm Water (20-25˚C)
2 tbsp Olive Oil
1 tsp / 7g Salt
1½ tbsp / 18g Caster Sugar
3 Cups / 420g Granary Bread Flour
1 x 7g Sachet Fast Action Dried Yeast
Before you start... Make sure that the Bread Pan is clean and the Dough Paddle is in
place at the base of the Bread Pan. Ingredients should be at room temperature.

Digital Bread Maker 13
PROGRAMME 4: QUICK
800g Loaf 2:10 hours
320ml Warm Water (40-50˚C)
2 tbsp Olive Oil
1½ tsp / 10g Salt
2 tbsp / 24g Caster Sugar
3½ Cups / 490g Strong White Flour
1 x 7g Sachet Fast Action Dried Yeast
■Pour the water into the Bread Pan,
followed by the olive oil, salt and sugar.
Gently and evenly add the flour over the
top of the liquid. Make a little well in the
flour and pour in the dried yeast, taking
care that it is kept separate from the wet
ingredients and salt. Close the Lid.
■Press the Menu Button to select
Programme 4 (Quick). Press the Colour
Button to choose either light, medium
or dark crust. Press the Start Button and
the programme will begin.
Before you start... Make sure that
the Bread Pan is clean and the Dough
Paddle is in place at the base of the
Bread Pan. Ingredients should be at room
temperature.
PROGRAMME 4: QUICK
Quic whit loaf Quic banan and
walnu cak loaf
800g Loaf 2:10 hours
175g (1-2) Bananas, mashed
50g Sultanas
30g Butter, melted
1 tbsp Milk
Zest of 1 Lime
125g Chopped Walnuts
215g Plain Flour
½ tsp Bicarbonate of Soda
½ tsp Baking Powder
115g Caster Sugar
½ Tsp Salt
■In a large bowl, place the bananas,
sultanas, butter, milk, zest of lime and
chopped walnuts and beat until well
blended.
■In a second bowl, sift in the plain flour,
bicarbonate of soda and baking powder,
then add in the sugar and salt and blend
together. Tip the contents of both bowls
into the Bread Pan. Close the Lid.
■Press the Menu Button to select
Programme 4 (Quick). Press the Colour
Button to choose either light, medium
or dark crust. Press the Start Button and
the programme will begin.
When the Programme ends... The Bread Maker will signal it has finished.
Open the Lid and using oven mitts, carefully remove the Bread Pan
by twisting slighty anticlockwise and lifting clear.
Release the bread by turning the Bread Pan upside down and lightly tapping
the contents onto a board. Transfer to a wire rack to cool.
Remember to remove paddle from base of loaf using the supplied Paddle Hook.

Digital Bread Maker14
When the Programme ends... The Bread Maker will signal it has finished.
Open the Lid and using oven mitts, carefully remove the Bread Pan
by twisting slighty anticlockwise and lifting clear.
Release the bread by turning the Bread Pan upside down and lightly tapping
the contents onto a board. Transfer to a wire rack to cool.
Remember to remove paddle from base of loaf using the supplied Paddle Hook.
PROGRAMME 5: SWEET
Frui loaf
■Pour the water into the Bread Pan, followed by the vegetable oil, salt, sugar, milk powder
and ground cinnamon. Gently and evenly add the flour over the top of the liquid. Make a
little well in the flour and pour in the dried yeast, taking care that it is kept separate from
the wet ingredients and salt. Close the Lid.
■Press the Menu Button to select Programme 5 (Sweet). Press the Loaf Size Button to
select either 650g (Medium) or 800g (Large). Press the Colour Button to choose either
light, medium or dark crust. Press the Start Button and the programme will begin.
■After approximately 25 minutes the Bread Maker will signal to add the extra ingredients,
simply open the Lid and pour the mixed fruit in.
Before you start... Make sure that the Bread Pan is clean and the Dough Paddle is in
place at the base of the Bread Pan. Ingredients should be at room temperature.
800g Loaf 2:55 hours
340ml Warm Water (20-25˚C)
3 tbsp Olive Oil
2 tsp / 14g Salt
4 tbsp / 48g Caster Sugar
3½ Cups / 490g Strong White Flour
2 tbsp / 14g Milk Powder
1½ tsp Ground Cinnamon
1 x 7g Sachet Fast Action Dried Yeast
100g Mixed Fruit such as Cranberries,
Glacé Cherries, Sultanas and Raisins
650g Loaf 2:50 hours
280ml Warm Water (20-25˚C)
2 tbsp Olive Oil
1½ tsp / 10g Salt
3 tbsp / 36g Caster Sugar
3 Cups / 420g Strong White Flour
2 tbsp / 14g Milk Powder
1 tsp Ground Cinnamon
1 x 7g Sachet Fast Action Dried Yeast
80g Mixed Fruit such as Cranberries,
Glacé Cherries, Sultanas and Raisins

Digital Bread Maker 15
800g Loaf 2:55 hours
340ml Warm Water (20-25˚C)
3 tbsp Olive Oil
1½ tsp / 10g Salt
3 tbsp / 36g Caster Sugar
4 Cups / 560g Gluten Free Bread Flour
1 x 7g Sachet Fast Action Dried Yeast
PROGRAMME 6: GLUTEN FREE
Glute Fre loaf
When the Programme ends... The Bread Maker will signal it has finished.
Open the Lid and using oven mitts, carefully remove the Bread Pan
by twisting slighty anticlockwise and lifting clear.
Release the bread by turning the Bread Pan upside down and lightly tapping
the contents onto a board. Transfer to a wire rack to cool.
Remember to remove paddle from base of loaf using the supplied Paddle Hook.
650g Loaf 2:50 hours
280ml Warm Water (20-25˚C)
2 tbsp Olive Oil
1 tsp / 7g Salt
2 tbsp / 24g Caster Sugar
3 Cups / 420g Gluten Free Bread Flour
1 x 7g Sachet Fast Action Dried Yeast
■Pour the water into the Bread Pan, followed by the olive oil, salt and sugar. Gently and
evenly add the flour over the top of the liquid. Make a little well in the flour and pour in the
dried yeast, taking care that it is kept separate from the wet ingredients and salt. Close the
Lid.
■Press the Menu Button to select Programme 6 (Gluten Free). Press the Loaf Size Button
to select either 650g (Medium) or 800g (Large). Press the Colour Button to choose
either light, medium or dark crust. Press the Start Button and the programme will begin.
Before you start... Make sure that the Bread Pan is clean and the Dough Paddle is in
place at the base of the Bread Pan. Ingredients should be at room temperature.

Digital Bread Maker16
800g Loaf 1:38 hours
340ml Warm Water (40-50˚C)
3 tbsp Olive Oil
1½ tsp / 10g Salt
3½ tbsp / 42g Caster Sugar
3½ Cups / 490g Strong White Flour
1 x 7g Sachet Fast Action Dried Yeast
PROGRAMME 7: ULTRA FAST
Ultr fas whit loaf
650g Loaf 1:28 hours
280ml Warm Water (40-50˚C)
2 tbsp Olive Oil
1 tsp / 7g Salt
3 tbsp / 36g Caster Sugar
3 Cups / 420g Strong White Flour
1 x 7g Sachet Fast Action Dried Yeast
■Pour the water into the Bread Pan, followed by the olive oil, salt and sugar. Gently and
evenly add the flour over the top of the liquid. Make a little well in the flour and pour in the
dried yeast, taking care that it is kept separate from the wet ingredients and salt. Close the
Lid.
■Press the Menu Button to select Programme 7 (Ultra Fast). Press the Loaf Size Button
to select either 650g (Medium) or 800g (Large). Press the Colour Button to choose
either light, medium or dark crust. Press the Start Button and the programme will begin.
Before you start... Make sure that the Bread Pan is clean and the Dough Paddle is in
place at the base of the Bread Pan. Ingredients should be at room temperature.
When the Programme ends... The Bread Maker will signal it has finished.
Open the Lid and using oven mitts, carefully remove the Bread Pan
by twisting slighty anticlockwise and lifting clear.
Release the bread by turning the Bread Pan upside down and lightly tapping
the contents onto a board. Transfer to a wire rack to cool.
Remember to remove paddle from base of loaf using the supplied Paddle Hook.

Digital Bread Maker 17
PROGRAMME 8: DOUGH
1:30 hours+COOKING
325ml Warm Water (20-25˚C)
25g Unsalted Butter, melted
1½tsp Salt
1½tsp Caster Sugar
500g Strong Wholemeal Flour
115g Poppy, Sunflower and Pumpkin
Seeds, zapped in a food processor
1 x 7g Sachet Fast Action Dried Yeast
■Pour the water into the Bread Pan,
followed by the melted butter, salt, sugar,
half the flour and half the zapped seeds.
Gently and evenly add the remainder of
the flour over the top. Make a little well
in the flour and pour in the dried yeast,
taking care that it is kept separate from
the wet ingredients and salt. Close the Lid.
■Press the Menu Button to select
Programme 8 (Dough). Press the Start
Button and the programme will begin.
■Prepare a large baking tray by brushing
with a little oil.
■The machine will bleep after the allotted
time to tell you that the dough is made
and risen. Remove onto a floured surface,
knead lightly with floured hands and cut
into 8 equal sized pieces.
■Form into balls and place onto the
prepared baking tray and then using the
flat of your hand, press down to flatten
slightly. Sprinkle with the remaining seeds.
Cover with clingfilm and allow to rest for
30 minutes to rise/prove again. Meanwhile
preheat your oven to 225°C.
■Remove the clingfilm and place into the
oven and bake for 15 minutes until golden
brown, tapping the bottom to ensure that
they sound hollow, indicating they are
cooked through.
■Transfer to a wire rack to cool.
Before you start... Make sure that
the Bread Pan is clean and the Dough
Paddle is in place at the base of the
Bread Pan. Ingredients should be at room
temperature.
PROGRAMME 8: DOUGH
Granary bread rolls

Digital Bread Maker18
PROGRAMME 8: DOUGHPROGRAMME 8: DOUGH
Choriz, mushroo and pest piza
For the pizza dough
300ml Warm Water (20-25˚C)
25ml Olive Oil
1 tsp Salt
1 tsp Caster Sugar
475g Italian 00 flour
1½ x 7g Sachet Fast Action
Dried Yeast
2 tbsp Semolina Flour
(for dusting)
For the pizza sauce
15ml Olive Oil
2 Small Onions, thinly chopped
2 cloves Garlic, crushed
1 Green Pepper, deseeded
and finely chopped
1 tsp Dried Oregano
500g Passata
1 tbsp Jalapeño Paste
Ground Black Pepper
Sea Salt
For the toppings
6 chestnut mushrooms,
thinly sliced
12 slices Chorizo
4 tsp Pesto
75g Mozzarella Cheese, grated
50g Cheddar Cheese
Olive Oil for drizzling
Fresh Basil Leaves, torn
To make the pizza dough:
■Pour the water into the Bread Pan, followed by the olive
oil, salt and sugar. Gently and evenly add the flour
over the top of the liquid. Make a little well in the flour
and pour in the dried yeast, taking care that it is kept
separate from the wet ingredients and salt. Close the Lid.
■Press the Menu Button to select Programme 8
(Dough). Press the Start Button and the programme
will begin.
■When the Programme has finished, the dough should
have doubled in size.
Whilst the dough is being made:
■Preheat your oven to 250°C
■In a large saucepan, heat up the olive oil until hot then
add the onions, garlic and green pepper and cook,
stirring occasionally until the onion has softened.
■Add the oregano, passata, jalapeño paste, salt and
pepper and cook on a low to medium heat for 15
minutes or until the sauce has reduced to a paste.
When the dough is ready:
■Remove from the breadmaker and place the dough
onto a lightly floured surface and knead gently for a few
minutes shaping into a large ball.
■Using a palette knife, split the dough in half.
■Now sprinkle semolina flour over the surface and with
a floured rolling pin, roll each of the dough balls into 2
rectangular pizzas measuring 12” x 6” each.
■Lightly oil 2 (12”x5”) lipped rectangular baking pans and
gently place the dough into each one.
■Spread the sauce evenly over the base of the dough up
to the edges, then add the toppings, finishing with the
cheese and bake in the oven for 12-15 minutes or until
golden brown.
■To give the bases a lovely crispy bottom, carefully
remove each one from their tray and place directly onto
the oven racks and bake for a further 5 minutes or until
golden brown.
■Cut each pizza into slices, drizzle with a little olive oil and
sprinkle over some fresh basil leaves to serve.
1:30 hour
+COOKING