Kenwood Rapid-bake BM250 Quick guide

Recipe Book
BM250/BM350

Contents
Section Page Section Page
White Bread 1-3 Adapting your own 30
Seeded Bread 4-5 Removing, slicing & storing bread 30
Granary, Brown & Wholemeal 6-8 General Hints & Tips 31
Savoury Bread 9-11 Troubleshooting 32-34
Sweet Bread/ Cake 12-18 BM250 Timetables for menus
1-12
35-39
Jam 19-21 BM350 Timetable for menus
1-15
40-46
Gluten Free 22-25 Bread/Dough Program Chart
BM250
47
Rapid Bake Button 26 Bread/Dough Program Chart
BM350
48
Ingredients 27-29
Key
Number inside circle indicates program number to be used for recipe
➊BM250
➋BM350

Egg Enriched White Bread ➊➊
Loaf Size 1Kg 750g 500g
Ingredients
Egg 2 1 plus 1 egg yolk 1
Water See Point 1 See Point 1 See Point 1
Unbleached white bread
flour
600g 450g 350g
Salt 1½ tsp 1½ tsp 1tsp
Sugar 4tsp 1tbsp 2tsp
Vegetable oil 1½ tbsp 1½ tbsp 1tbsp
Easy blend dried yeast 1½ tsp 1½ tsp 1tsp
1Put the egg/eggs into the measuring cup or jug and add sufficient water to give:-
Loaf Size 1Kg 750g 500g
Liquid up to 380ml 400ml 290ml 300ml 245ml
2 Add the ingredients to the pan in the order listed in the above recipe.
tsp = 5ml teaspoon
tbsp = 15ml tablespoon
1
Please note Recipe variations for BM350 are highlighted in RED

Please note Recipe variations for BM350 are highlighted in RED
2
Brioche Bread (Use light crust colour) ➍➏
Loaf Size 1Kg 750g 500g
Ingredients
Milk 260ml 220ml 200ml 130ml
Eggs 2 2 1
Butter, melted 180g 140g 80g
Unbleached white bread
flour
600g 500g 350g
Salt 1½ tsp 1tsp 1½ tsp 1tsp
Sugar 80g 60g 30g
Easy blend dried yeast 2½ tsp 22tsp 1½ tsp 1tsp
tsp = 5ml teaspoon
tbsp = 15ml tablespoon

Please note Recipe variations for BM350 are highlighted in RED 3
French Bread BM250 ONLY ➋
Loaf Size 1Kg 750g
Ingredients
Water 400ml 310ml
Unbleached white bread
flour
540g 400g
Fine French plain flour 60g 50g
Salt 1½ tsp 1½ tsp
Sugar 2tsp 2tsp
Easy blend dried yeast 1½ tsp 1½ tsp
Note: Super fine plain flour can be used instead of French flour.
tsp = 5ml teaspoon
tbsp = 15ml tablespoon

Multi–Seeded Bread ➊➊
Loaf Size 1Kg 750g 500g
Ingredients
Water 380ml 400ml 290ml 300ml 245ml
Olive Oil 1½ tbsp 1 ½ tbsp 1tbsp
Unbleached white bread
flour
600g 450g 350g
Skimmed milk powder 2 tbsp 5tsp 4tsp 1tbsp
Salt 1½ tsp 1½ tsp 1tsp
Sugar 4tsp 1tbsp 2tsp
Pumpkin seeds 3tsp 3tsp 2tsp
Sunflower seeds 3tsp 3tsp 2tsp
Poppy seeds 3tsp 2tsp 2tsp
Lightly toasted sesame
seeds
3tsp 2tsp 2tsp
Easy blend dried yeast 1½ tsp 2tsp 1½ tsp 1tsp
Please note Recipe variations for BM350 are highlighted in RED
4
1 Add the ingredients to the pan in the order listed in the recipe above.
tsp = 5ml teaspoon
tbsp = 15ml tablespoon

Wholemeal Seeded Bread ➌➌
Loaf Size 1Kg 750g
Ingredients
Water 380ml 410ml 300ml 310ml
Vegetable oil 1½ tbsp 1tbsp
Wholemeal bread flour 500g 400g
Unbleached white
bread flour
100g 50g
Skimmed milk powder 2tbsp 5tsp 4tsp
Salt 1½ tsp 1tsp
Sugar 1tbsp 2tsp 1tbsp
Easy blend dried yeast 1tsp 1tsp
Pumpkin seeds 3tsp 3tsp
Sunflower seeds 3tsp 3tsp
Poppy seeds 3tsp 2tsp
Lightly toasted sesame
seeds
3tsp 2tsp
tsp = 5ml teaspoon
tbsp = 15ml tablespoon
5
Please note Recipe variations for BM350 are highlighted in RED

Please note Recipe variations for BM350 are highlighted in RED
6
Granary Bread BM250 ONLY ➌+4
Loaf Size 1Kg 750g
Ingredients
Water 380ml 310ml
Lemon Juice 4tsp 1tbsp
Granary bread flour 540g 450g
Unbleached white bread flour 60g 50g
Skimmed milk powder 2tbsp 4tsp
Salt 2tsp 2tsp
Light brown soft sugar 2tsp 1tsp
Vegetable oil 1½ tbsp 1½ tbsp
Easy blend dried yeast 2tsp 1½ tsp
tsp = 5ml teaspoon
tbsp = 15ml tablespoon

Brown Bread ➊➊
Loaf Size 1Kg 750g
Ingredients
Water 380ml 400ml 290ml 300ml
Brown bread flour 600g 450g
Skimmed milk powder 2 tbsp 5tsp 4tsp
Salt 1½ tsp 1½ tsp
Sugar 4tsp 1tbsp
Vegetable Oil 1½ tbsp 1½ tbsp
Easy blend dried yeast 1½ tsp 1½ tsp
tsp = 5ml teaspoon
tbsp = 15ml tablespoon
7
Please note Recipe variations for BM350 are highlighted in RED

8Please note Recipe variations for BM350 are highlighted in RED
Light Wholemeal BM350 ONLY ➍
Loaf Size 1Kg 750g 500g
Ingredients
Water 380ml 310ml 250ml
Lemon Juice 1tbsp 1tbsp 2tsp
Wholemeal bread flour 500g 425g 350g
Unbleached white bread
flour
100g 75g 50g
Skimmed milk powder 2tbsp 4 tsp 1tbsp
Salt 1½ tsp 1½ tsp 1tsp
Sugar 1tbsp 2tsp 2tsp
Butter 25g 25g 15g
Easy blend dried yeast 2tsp 1½ tsp 1½ tsp
tsp = 5ml teaspoon
tbsp = 15ml tablespoon

9
Caramelise Onion Bread BM350 only8
Ingredients Large
Butter 50g
Large onion, chopped 1
Semi-skimmed milk, lukewarm 350ml
Unbleached white bread flour 530g
Wholemeal bread flour 70g
Salt 1tsp
Sugar 4tsp
Freshly ground black pepper 1tsp
Easy blend dried yeast 4tsp
1 Melt the butter in a frying pan and sauté the onions over a low heat until golden.
Remove from the heat. Stir in the milk.
tsp = 5ml teaspoon
tbsp = 15ml tablespoon
Please note Recipe variations for BM350 are highlighted in RED

10
Sun Dried Tomato Bread ➊➊
Loaf Size 1Kg 750g 500g
Ingredients
Water 375ml 300ml 230ml
Olive Oil or oil from
bottled sun dried
tomatoes
1½ tbsp 1tbsp 2tsp
Unbleached white bread
flour
525g 400g 300g
Wholemeal bread flour 75g 50g 50g
Finely grated
parmesan cheese
40g 25g 15g
Salt 1 ½tsp 1½ tsp 1tsp
Sugar 1tbsp 2 tsp 1½ tsp
Easy blend dried yeast 1½ tsp 1½ tsp 1tsp
Well drained sun-dried
tomatoes
40g 25g 25g
1Add the water and oil into the bread pan.
2 Add the sun-dried tomatoes when the machine makes an audible sound during the 2nd kneading
cycle. (See timetable menus on page 35 (BM250) and page 40 (BM350)).
tsp = 5ml teaspoon
tbsp = 15ml tablespoon
Please note Recipe variations for BM350 are highlighted in RED

11
Chilli & Cheddar Cheese Bread ➊➊
Loaf Size 1Kg 750g 500g
Ingredients
Sunflower oil 1½ tbsp 1tbsp 2tsp
Red chillies, de-seeded
& chopped
3 – 4 2 – 3 1 – 2
Water 250ml 270ml 200ml 180ml
Semi-skimmed milk 130ml 100ml 60ml
Unbleached white
bread flour
540g 450g 300g
Wholemeal bread flour 60g 50g 50g
Mature Cheddar
cheese, grated
80g 65g 50g
Salt 1½ tsp 1½ tsp 1tsp
Sugar 2 tsp 1tsp 1tsp
Easy blend dried yeast 1½ tsp 2 tsp 1½ tsp 1tsp
1 Place the oil and chillies in a small frying pan and sauté over a medium heat for 3 – 4 minutes, until
softened. Set aside to cool. Add to the pan with the liquids.
2Add the ingredients to the pan in the order listed in the above recipe.
Variation
Reduce the quantities of chillies for a milder flavour replacing with chopped spring onions if
preferred. Use hot chillies such as Scotch Bonnet for a fiery taste.
tsp = 5ml teaspoon
tbsp = 15ml tablespoon
Please note Recipe variations for BM350 are highlighted in RED

12 Please note Recipe variations for BM350 are highlighted in RED
Banana and Cinnamon Tea Bread ➐➐
Ingredients Large
Butter 115g
Golden syrup 200g
Light soft brown sugar 50g
Plain white flour 280g
Baking powder 2tsp
Bicarbonate of soda 1tsp
Ground cinnamon ½ tsp
Peeled ripe bananas 200g
Eggs 2
Crème fraîche 85g
Milk 60ml
Time : 1hr 30mins
1Follow individual recipe instructions.
2 Insert and lock the bread pan into the machine.
3Select program ➐ (BM250/Cake) ➐ (BM350/Quick Bread).
4 After 6 minutes mixing, scrape down with a plastic spatula to ensure all the ingredients are
incorporated.
Quick Bread
1Place the butter, syrup and sugar in a small saucepan and heat gently until melted, stirring
occasionally. Leave to cool slightly then pour into the bread pan.
2Mash the bananas and add to the bread pan with the eggs, crème fraîche and milk.
3Sift the flour, baking powder, bicarbonate of soda and cinnamon together. en add to the pan.
Variation:
For a Banana, Date and Walnut Teabread add 40g chopped dates and 40g chopped walnuts, after scraping
down after 6 minutes.
tsp = 5ml teaspoon
tbsp = 15ml tablespoon

Please note Recipe variations for BM350 are highlighted in RED 13
Caribbean Tea Bread ➐➐
Ingredients Large
Butter, melted 50g
Milk 170ml
Eggs, lightly beaten 2
Plain flour 280g
Baking powder 1 tbsp
Salt pinch
Caster sugar 115g
Desiccated coconut 25g
Ready to eat, dried tropical fruits, coarsely
chopped
75g
Milk 60ml
1USE PROGRAM ➐➐ Add the melted butter, milk and eggs to the bread pan.
2Sift the flour, baking powder and salt together. Stir in the caster sugar, desiccated coconut and
tropical fruits. Add all the ingredients to the pan.
tsp = 5ml teaspoon
tbsp = 15ml tablespoon

Please note Recipe variations for BM350 are highlighted in RED
14
Citrus & Walnut Bread ➍➏
Loaf Size 1Kg 750g 500g
Ingredients
Lemon yoghurt 200ml 170ml 135ml
Orange juice 150ml 115ml 100ml
Unbleached white bread
flour
550g 450g 350g
Caster sugar 40g 25g 15g
Salt 1½ tsp 1tsp 1tsp
Butter 40g 40g 25g
Easy blend dried yeast 2tsp 1½ tsp 1tsp
Walnuts, chopped 50g 40g 25g
Grated lemon rind 2tsp 2tsp 1tsp
Grated orange rind 2tsp 2tsp 1tsp
1
Place the walnuts, orange and lemon rind into the pan when the machine makes an audible sound
during the 2nd kneading cycle. (See timetable menus on page 38 (BM250) and page 45 (BM350)).
tsp = 5ml teaspoon
tbsp = 15ml tablespoon

Please note Recipe variations for BM350 are highlighted in RED 15
Cranberry, Almond & Pecan Bread ➍➏
Loaf Size 1Kg 750g 500g
Ingredients
Water 235ml 170ml 140ml
Natural plain yoghurt 180ml 140ml 115ml
Unbleached white bread
flour
540g 425g 350g
Ground almonds 60g 50g 40g
Salt 1tsp 1tsp ½ tsp
Caster sugar 50g 40g 25g
Easy blend dried yeast 1½ tsp 1½ tsp 1tsp
Pecan nuts, coarsely
chopped
50g 40g 25g
Dried cranberries,
chopped
25g 25g 15g
1
Add the pecan nuts and cranberries into the pan when the machine makes an audible sound during
the 2nd kneading cycle. (See timetable menus on page 38 (BM250) and page 45 (BM350)).
tsp = 5ml teaspoon
tbsp = 15ml tablespoon

Please note Recipe variations for BM350 are highlighted in RED
16
Malted Sultana & Apricot Bread ➍➏
Loaf Size 1Kg 750g 500g
Ingredients
Water 315ml 255ml 200ml
Malt extract 3tbsp 2tbsp 5tsp
Unbleached white bread
flour
550g 450g 350g
Skimmed milk powder 5tsp 4tsp 1tbsp
Mixed spice 1 tsp ½ tsp ½ tsp
Caster sugar 25g 25g 25g
Salt 1 tsp 1 tsp ½ tsp
Butter, cut into pieces 40g 40g 25g
Easy blend dried yeast 2 tsp 1½ tsp 1tsp
Sultanas 60g 50g 40g
No-need-to-soak dried
apricots, chopped
60g 50g 40g
For e Glaze
Caster sugar 3 tsp 3 tsp 2 tsp
Milk 3tsp 3tsp 2 tsp
1Place the sultanas and apricots into the pan when the machine makes an audible sound during the
2nd kneading cycle.
2Make the glaze by dissolving the caster sugar in the milk, and brush over the top crust whilst still
warm. (See timetable menus on page 38 (BM250) and page 45 (BM350)).
tsp = 5ml teaspoon
tbsp = 15ml tablespoon