Lakeland 16147 User manual

INSTRUCTION BOOKLET
Model: 16147
COMPACT
BREAD MAKER

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LAKELAND COMPACT BREAD MAKER
Thank you for choosing the Lakeland Compact Bread Maker.
We are sure you will be delighted with the performance and will enjoy many years of
making and baking your own delicious home-made bread.
Please take a little time to read this booklet before getting started and keep it in a safe
place for future reference.
This Compact Bread Maker makes a 1lb / 500g loaf. It is the ideal size for smaller
households or for those who like to bake a small loaf of bread every day. It makes the
ideal size loaf to freeze easily and the compact neat size gives perfect slices.
Here at Lakeland, our award-winning family-owned business still offers the same excellent
quality, value for money and exceptional customer service as when we founded the
company back in the 1960s.
Our products are hand-picked and thoroughly tested so you can be sure that everything
you purchase will be a pleasure to use for many years to come.

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CONTENTS
Product features..............................................................................................................4
Safety cautions................................................................................................................5
The control panel and programmes.................................................................................7
How to assemble the Compact Bread Maker and using for the very first time.................11
Instructions for use .......................................................................................................12
Additional flavourings and ingredients ..........................................................................14
Table for programme cycle times (minutes) ....................................................................16
A guide to ingredients...................................................................................................16
Adapting your own recipes............................................................................................19
Hints and tips................................................................................................................20
Recipes .........................................................................................................................21
Programme 1 – BASIC ...............................................................................................22
Programme 2 – FRENCH ............................................................................................24
Programme 3 – WHOLE-WHEAT ................................................................................25
Programme 4 – QUICK ..............................................................................................26
Programme 5 – SWEET..............................................................................................27
Programme 6 – GLUTEN-FREE ...................................................................................28
Programme 7 – ULTRA FAST ......................................................................................29
Programme 8 – DOUGH (Bread Rolls) ........................................................................30
Programme 8 – DOUGH continued (Pizza).................................................................32
Programme 9 – CAKE................................................................................................34
Programme 10 – SANDWICH.......................................................................................36
Programme 11 – BAKE ................................................................................................37
Troubleshooting ............................................................................................................39
Care and cleaning .........................................................................................................44
Electrical connections....................................................................................................45
Recycling your electricals ...............................................................................................45

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PRODUCT FEATURES
1. Measuring spoon
2. Measuring cup
3. Hook
4. Removable bread pan
with handle
5. Kneading paddle
6. Baking chamber
7. Control panel
8. Drive shaft
9. Heating element
10. Air vents
11. Viewing window
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4
7
10
8
2
3
5
6
9

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SAFETY CAUTIONS
Carefully read all the instructions before using the appliance and keep in a safe place
for future reference. Always follow these safety cautions when using the appliance to
avoid personal injury or damage to the appliance. This appliance should be used only as
described in this instruction book.
• This appliance can be used by children aged from 8 years
and above and persons with reduced physical, sensory or
mental capabilities or lack of experience and knowledge if
they have been given supervision or instruction concerning
use of the appliance in a safe way and understand the
hazards involved. Children shall not play with the appliance.
Cleaning and user maintenance shall not be done by
children unless they are older than 8 and supervised.
• Make sure your electricity supply matches the voltage shown on the appliance.
• Ensure all packaging materials and any promotional labels or stickers are removed from
the appliance before the first use.
• Always inspect the appliance before use for noticeable signs of damage. Do not use if
damaged or has been dropped. In the event of damage, or if the appliance develops a
fault contact the Lakeland customer care team on 015394 88100.
• Do not use this appliance if the lead is damaged. If the lead is damaged it must be
replaced with a special lead. Contact the Lakeland customer care team on
015394 88100.
• Always use the appliance on a dry, level, heat resistant surface.
• Unplug from the mains when not in use and before cleaning. To disconnect, turn
the socket to “off” and remove the plug from the mains socket. Allow to cool before
cleaning the appliance.
• Do not use any accessories or attachments with this appliance other than those
recommended by Lakeland.
• To protect against fire, electric shock or personal injury, do not immerse cord, plug or
unit in water or other liquids.
• Do not leave the lead hanging over the edge of a kitchen table or worktop. Avoid
contact between the lead and hot surfaces.
• For indoor use only.
• For domestic use only.
• This appliance should be used for preparation of food as described within the
instructions for use that accompany it.
• Always ensure that your hands are dry before removing the plug from the mains socket.
Never pull the plug out of the mains socket by its lead.
• To avoid injury or possible fire, do not cover the appliance when in use.
• Do not connect this appliance to an external timer or remote control system.

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• An extension cable may be used with care. The electrical rating of the cable should be
at least as great as the appliance. Do not allow the cable to hang over the edge of the
worktop or touch any hot surfaces.
• This appliance complies with the basic requirements of Directives 2014/30/EU
(Electromagnetic Compatibility) and 2014/35/EU (Low Voltage Directive).
• WARNING: A cut off plug inserted into a 13 amp socket is a serious safety (shock)
hazard. Ensure the cut off plug is disposed of safely.
• CAUTION: The plastic bags used to wrap this appliance or the packaging may
be dangerous. To avoid risk of suffocation, keep these bags out of reach of
babies and children. These bags are not toys.
• Do not use foil in the bread maker.
• Do not operate empty unless the instructions advise otherwise e.g. for the first use.
• Do not touch any moving parts whilst in use.
• Do not lift or move the Compact Bread Maker whilst in use.
• Do not cover the Compact Bread Maker or block the air vents in the lid or sides whilst in
use.
• Make sure there is plenty of air circulation around the Compact Bread Maker.
• The bread pan will be very hot - always use oven gloves to remove the hot bread pan
from the baking chamber.
• The kneading paddle will be very hot after use, always use an oven glove or cloth when
handling.
• Do not place hands in the baking chamber after the bread pan has been removed as it
will be very hot.
WARNING - HOT SURFACES
• The Compact Bread Maker and surfaces marked
with this symbol will get very hot during use.
• DO NOT TOUCH these surfaces as possible injury
could occur.
• Wear oven gloves when removing the bread pan from
the base unit. Allow the appliance to cool completely
before touching these surfaces, handling, moving or
storing this appliance.
• Be careful when opening the lid, as hot steam will
escape and can burn.

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THE CONTROL PANEL AND PROGRAMMES
The Compact Bread Maker does not have a separate on/off switch. Simply plug in and
switch on at the socket.
After switching on the Compact Bread Maker the LCD in the display screen will be
illuminated and you will hear a beep.
“1, 3:00” appears in the display screen and the arrow points to MEDIUM (see Fig.1) this is
the default setting so it will show this every time you turn on the machine.
START/STOP
For starting and stopping the selected programme.
To START a programme, press the START/STOP button for approx 2 seconds. A short beep
will be heard and two dots in the time display begin to flash. The programme will start.
To STOP a programme, press the START/STOP button until you hear a beep. The beep
indicates that the programme has been switched off. The display screen will show the
default setting again (1, 3:00 – arrow pointing to MEDIUM).
PAUSE
Press the PAUSE button to interrupt the programme at any time (to add ingredients etc.).
The machine will pause but the setting will be memorized for 10 minutes.
The outstanding time will flash on the display screen.
To continue the programme simply press the PAUSE button again.
MENU
The MENU button is used to set your selected programme.
Press the MENU button repeatedly to scroll through the menu – the programmes will
show in the display screen accompanied by short beeps.
Select your programme by pressing the screen repeatedly. When you see the number of
the programme you require together with the programme time – stop pressing.
Fig. 1

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The programmes are as follows:
1. BASIC - Programme time 3 hours
Kneading, rising and baking normal white or brown bread.
2. FRENCH - Programme time 3 hours 50 minutes
Kneading, rising and baking with a longer rise time. The bread will have a crisper crust
and a lighter texture.
3. WHOLE-WHEAT - Programme time 3 hours 40 minutes
Kneading, rising and baking of bread made with whole-wheat flours. Use this programme
for all whole-wheat, brown and granary type loaves. It has a longer second rising time.
4. QUICK - Programme time 2 hours 10 minutes
Kneading, rising and baking of bread in a shorter time than the BASIC programme but
longer than the ULTRA FAST programme. The programme has shorter rising times. It
produces an excellent loaf which will be slightly smaller than that produced from the
BASIC programme and it will have a slightly denser texture.
5. SWEET - Programme time 2 hours 55 minutes
Kneading, rising and baking of sweet bread.
6. GLUTEN-FREE - Programme time 3 hours 30 minutes
A special programme for those who use gluten-free flours and baking mixes. The
programme has a long second rising time.
The dough is usually more like a batter and is wetter than ordinary doughs.
7. ULTRA FAST - Programme time 1 hour 38 minutes
Kneading, rising and baking in the shortest time. The programme has only one rise and
two kneads. Loaves baked using this programme require warm water, extra yeast and less
salt. The loaf it produces will be smaller with a denser texture than bread made using the
QUICK programme. This programme is ideal if you want to make a loaf very quickly.
8. DOUGH - Programme time 1 hour 30 minutes
Kneading and rising. No bake. You can remove the raw dough and shape into rolls, pizzas
etc to cook in the conventional oven. Ideal if you like to make your dough in the Bread
Maker and then oven bake your loaf.
9. CAKE - Programme time 1 hour 50 minutes
This programme is for producing tea loaves or cakes containing baking powder or baking
soda and eggs rather than yeast dough. The cake programme mixes and bakes the cake.
You may find that cakes made in the Bread Maker will be smaller and a little more dense
than those baked in a conventional oven but will be just as moist.
10. SANDWICH - Programme time 3 hours
Kneading, rising and baking light-textured bread with a thinner crust – ideal for making
sandwiches.

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11. BAKE - Programme time 1 hour
This is usually used in conjunction with the DOUGH programme to allow additional
ingredients to be kneaded into the dough by hand. After completion of the DOUGH
programme, remove the unbaked dough, carefully remove the kneading paddle, and
reshape the dough, kneading in the additional ingredients such as nuts, fruit etc, then
return dough to bread pan and place back in the machine. Close the lid and leave the
dough to rise for approximately 30 - 40 minutes.
Select BAKE to cook the loaf.
You can also use the BAKE programme to darken crusts if the finished loaf is too light at
the end of your chosen programme. Simply select BAKE and leave the loaf to bake for
longer, taking the loaf out of the machine when you are happy with the colour.
Bread can also be crisped and freshened using the BAKE programme.
COLOUR
Press the COLOUR button to select a LIGHT, MEDIUM or DARK coloured crust.
This cannot be used with the DOUGH setting.
TIME + and TIME –
(DELAYING THE START TIME) (Maximum delay time is 13 hours).
If you want to delay the start time so that the bread cooks overnight and is ready to eat in
the morning:-
Example;
It is 8.30pm and you want your bread ready at 7am the following day – i.e. in 10 hours
and 30 minutes.
Select your programme and colour.
Press TIME + or TIME – to add the time until 10.30 appears on the display screen. The
time is set in increments of 10 minutes.
Press the START/STOP button to activate the delay function.
The dots will flash and the numbers will count down to show you the remaining time.
The bread will be ready for you at 7am.
DO NOT USE THE DELAY TIME WHEN USING INGREDIENTS THAT WOULD SPOIL
SUCH AS EGGS, MILK, CREAM OR CHEESE.
NOT SUITABLE FOR GLUTEN-FREE AND ULTRA FAST PROGRAMMES.
WE DO NOT RECOMMEND USE OF DELAY TIME SETTING WITH BREAD MIXES AS
YOU CANNOT SEPARATE THE YEAST FROM THE LIQUID.

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OTHER FEATURES
AUDIBLE ALERT TO TELL YOU WHEN TO ADD ADDITIONAL INGREDIENTS
Part way through each programme (after approximately 30 minutes but it will vary
according to the programme you have selected) the machine will beep 10 times. This tells
you that you can add additional ingredients such as fruit, olives, nuts etc. (see page 14 for
further information on adding additional flavourings and ingredients). The beeps are very
clear and can be easily heard, calling you back to the machine.
KEEP WARM
The Compact Bread Maker will keep the bread warm for 60 minutes after baking. (Not
with DOUGH programme). At the end of the programme the Compact Bread Maker will
beep and the display screen will show 0:00 indicating that the machine is in keep warm
mode.
Note: For best results however, remove the bread as soon as the baking cycle is complete
and allow it to cool on a cooling rack. You may find that the crust becomes crisper if kept
on the keep warm mode after baking.
POWER FAILURE BACKUP SYSTEM
The Compact Bread Maker is equipped with a power failure backup system or memory.
If the power system is interrupted during the course of bread making, the process of
making bread will be continued automatically within 10 minutes, even without pressing
the START/STOP button. If the interruption time exceeds 10 minutes, the memory cannot
be kept and you must discard the ingredients in the bread pan and start again. If the
dough has not entered the rising phase when the power supply breaks off, you can press
the START/STOP button directly to continue the programme from the beginning.
WARNING DISPLAY
If the display screen shows “H HH” after you have pressed the START/STOP button and
the machine beeps continuously the temperature inside is too high. Stop the programme,
open the lid and allow the Compact Bread Maker to cool down for 10 - 20 minutes.
If the display screen shows “L LL” after pressing the START/STOP button and the machine
beeps continuously the temperature inside is too low. Press the START/STOP button, open
the lid and allow the Compact Bread Maker to rest for 10 - 20 minutes to return to room
temperature.
If the display screen shows “E EO” or “E E1” after the START/STOP button has been
pressed the temperature sensor has developed a fault. Contact Lakeland Customer Services
for further advice.

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HOW TO ASSEMBLE THE COMPACT BREAD MAKER
AND USING FOR THE VERY FIRST TIME
When the Compact Bread Maker is used for the first time it may emit a slight burning
smell when first switched on. This is completely normal with a new heating element.
You will need to operate the Compact Bread Maker empty for the very first use. This will
also show you how easy the Compact Bread Maker is to use.
• Unpack the Compact Bread Maker, remove all the packaging materials.
• Wash the bread pan and kneading paddle in hot, soapy water, rinse and dry thoroughly.
• Place the Compact Bread Maker on a flat, dry surface.
• Position the bread pan in the baking chamber holding it at a slight angle and turning it
clockwise until it clicks into place.
• Fix the kneading paddle onto the drive shaft.
• Close the lid.
• Switch on at the socket.
• The Compact Bread Maker will beep and the display screen will show the default
setting 1,3:00.
• Press the MENU button repeatedly – the programme numbers will scroll through. Stop
pressing at programme number 11, 1:00 (BAKE). If you go past the number you require
simply keep pressing until programme 11 comes round again.
• Select programme 11 (BAKE) and press START/STOP.
• The Compact Bread Maker will begin to count down and you can follow this on the
display screen. Leave the Compact Bread Maker to BAKE for 10 minutes. You will hear
some intermittent clicks during this time.
• Press the START/STOP button firmly to stop the programme.
• Open the Compact Bread Maker and allow cooling completely.
• Lift out the kneading paddle then remove the bread pan by turning anti-clockwise and
lifting out.
• Wash, rinse and dry the bread pan and kneading paddle again and replace.
• The Compact Bread Maker is now ready to use.

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INSTRUCTIONS FOR USE
HOW TO MEASURE INGREDIENTS
One of the most important steps for making good bread is to use the exact measure of
ingredients. Always use the measuring cup and spoon provided with your Compact Bread
Maker. If you prefer to use kitchen scales, metric measurements have also been included in
the recipe section.
• Any liquid should be measured with the measuring cup or spoon provided. Observe the
level of the measuring cup at eye level.
• When measuring cooking oil or other liquids, wash, rinse and dry the measuring cup
and spoon thoroughly before measuring any other ingredients.
• Dry measuring must be done by gently spooning ingredients into the measuring
cup and then, once filled, level it off with a knife. Do not be tempted to add more
than required or to pack it down tightly into the cup as it will affect the recipe.
• When measuring small amounts of dry or liquid ingredients, use the measuring spoon
supplied. Measurements must be level, not heaped, as this could affect the recipe.
• The maximum quantity of flour you should use is 2¹³
/
cups, 375g; the maximum amount
of yeast is 5g, 2 teaspoons.
The measuring cup holds 160g of flour, or 250ml
1 teaspoon = 5ml
1 tablespoon = 15ml
MAKING A LOAF – Things to remember
How to put the ingredients into the bread pan;
Ensure the ingredients are put into the Compact Bread Maker in the exact order given in
the recipe, for example;
First liquid ingredients at room temperature or as specified in the recipe.
Second dry ingredients. Add the flour gently and make sure it is evenly distributed over
the liquid. If you tip it onto the liquid too fiercely the liquid may seep up through the flour
and affect the action of the yeast. This is particularly important if you are using the time
delay.
Last yeast. The yeast must be kept separate from the wet ingredients and salt. Create a
small hole in the dry ingredients using your finger or a spoon and place the yeast in the
hole.
Salt
Yeast or soda
Dry ingredients
Water or liquid

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Make sure the yeast is fresh – check the use by date.
Ensure the ingredients are at room temperature unless otherwise stated. Water should be
cold unless the recipe states otherwise (as in ULTRA FAST programme).
Rub a little margarine or butter onto the kneading paddle and position onto the drive
shaft. This prevents the dough from sticking to the kneading paddle and assists with
removing the paddle from the bread after baking.
Select your recipe – it is a good idea to use one of the recipes we have included in this
booklet. The BASIC bread recipe on page 22 is a good recipe to start with. When you are
familiar with the Compact Bread Maker you can use or adapt your own recipes.
1. Add the ingredients to the bread pan as recommended in the recipe.
2. Close the lid.
3. Switch the Compact Bread Maker on. You will hear a beep. The display panel will
illuminate and show the default setting (1, 3.00 the arrow pointing to MEDIUM).
4. Press the MENU button repeatedly until the programme you require is reached.
5. Press the COLOUR button to select the desired crust colour (LIGHT, MEDIUM or DARK).
6. If you want to delay the time the Compact Bread Maker will start press the TIME + or
TIME - button (for full details see page 9). Skip this step if you want the Compact Bread
Maker to start immediately.
7. Press the START/STOP button firmly for 3 seconds. Once you have pressed the START/
STOP button the Compact Bread Maker will automatically take care of each step of
the bread making process until the loaf is completely cooked. The remaining time will
countdown on the display screen.
Check the dough after a few minutes to make sure that all the flour is incorporated into
the dough. Sometimes flour may be left in the corners of the bread pan. Press the
PAUSE button, open the lid and, using a non-stick spatula, simply loosen the flour so it
will be evenly mixed in.
Close the lid again and press PAUSE to recommence the programme.
8. During each programme, after approximately 30 minutes, but this will vary according
to the programme you have selected, you will hear 10 beeps – this tells you that you
can add additional ingredients at this stage. Open the lid, add the ingredients and
close the lid again. There is no need to pause the machine. See “Additional flavourings
and ingredients” on page 14.
9. When the programme is complete you will hear 10 beeps and the display screen will
show 0:00 the bread will now be automatically kept warm for 60 minutes if you do
not switch the Compact Bread Maker off.
10. Press the START/STOP button firmly to stop the machine. The default setting will
appear in the display screen (1, 3:00).
11. Open the lid and using an oven glove, turn the bread pan anti-clockwise and gently
pull the pan straight up out of the machine using the handle.

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12. Turn the bread pan upside down and gently shake the loaf onto a cooling rack. If the
loaf does not fall out straight away gently loosen the sides of the loaf with a non-stick
spatula.
13. Leave the loaf to cool for at least 20 - 30 minutes. Sometimes the kneading paddle
may remain in the loaf. If it does, use the hook to remove the paddle from the
base of the loaf. Take care as the kneading paddle will be very hot. Always remove the
kneading paddle before slicing the loaf.
Remember; if you do not stop the Compact Bread Maker and remove your loaf the
Compact Bread Maker will automatically switch to Keep Warm mode. Your bread will be
kept warm for 60 minutes to prevent it from becoming soggy.
For best results, remove the bread as soon as the baking cycle is complete and allow it to
cool on a cooling rack.
ADDITIONAL FLAVOURINGS AND INGREDIENTS
You can add many different flavours and ingredients to make a wide variety of delicious
breads for example nuts, seeds, fresh or dried herbs, sun dried tomatoes, olives, fruit,
chocolate etc. the list is endless.
There are two ways you can add these;
1. At the very start – with the main ingredients
If you add the ingredients at the start you will find that they will be very finely distributed
throughout the bread as they will be subjected to the vigorous bread making cycles.
For example if you add sun dried tomatoes at the start you will lose the texture of the
tomatoes but will get an attractive coloured bread with a delicious flavour and aroma but
pieces of tomato will not be detected in the dough. If you add them later on in the cycle
you will retain the texture of the tomatoes.
Foods such as herbs, small seeds e.g. sunflower, sesame or poppy seeds, cheese etc. can
be added at the start because they will not lose their texture in the same way.
2. Before the final kneading, rising and baking cycle (the Compact Bread Maker emits 10
beeps to call you to the machine).
If you add ingredients before the final kneading and rising cycle the ingredients will be
distributed throughout the dough and will retain more of their shape and texture.
Open the lid after you hear the beeps and add your additional ingredients at this stage.
If you prefer you can add some of the ingredients at the very start so they add an overall
flavour and colour to the dough, retaining some to add later in the cycle so you have
some bigger pieces in the finished bread.
Note
If you are delaying the start time you will need to put all the ingredients into the bread
pan at the beginning. You will also need to consider the moisture content of additional
ingredients. Juicy dried apricots or roasted red peppers may add as much as a tablespoon
of juice as they go through the kneading process. Also, because too much sugar can
interfere with the action of yeast, high sugar additives like candied peel should be added
late in the kneading cycle.

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Bread maker cycles
Once you start a selected programme the appliance will automatically take care of each
step of the bread making process until the loaf finishes baking. The display screen will
count down and show the remaining time.
Delay time
This allows you to delay the bread making process for up to 13 hours.
Knead
Two kneads are standard for most settings. The first knead will actually mix the
ingredients.
Rest
These are periods of resting in which the unit will not be active except for the countdown
display.
Rise
These are periods of rising in which the unit will not be active except for the countdown
display.
Bake
The loaf is in the final baking cycle. Baking time and temperature will be regulated
according to the individual recipe.
Keep warm
The Compact Bread Maker will automatically go into Keep Warm mode at the end of the
baking cycle. It will stay in this mode for 1 hour or until the machine is switched off. This
means bread can be served warm; it also helps to minimize moisture build up if the loaf is
not removed from the Compact Bread Maker immediately after baking.

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TABLE FOR PROGRAMME CYCLE TIMES (MINUTES)
A GUIDE TO INGREDIENTS
The major ingredient in bread making is flour, so selecting the right one is the key to a
successful loaf.
Wheat flours
Wheat flours make the best loaves. Wheat consists of an outer husk, often referred to as
bran, and an inner kernel which contains the wheat germ and endosperm. It is the protein
within the endosperm which, when mixed with water, forms gluten. Gluten stretches like
elastic and the gases given off by the yeast during fermentation are trapped, making the
dough rise.
Strong White Bread flours
These flours have the outer bran and wheat germ removed, leaving the endosperm which
is milled into a white flour. It is essential to use strong white flour or white bread flour
because this has a higher protein level essential for the development of the gluten. Do not
use ordinary plain white flour or self raising flour for making yeast raised breads in the
Compact Bread Maker because you will not get a good result. There are several brands of
white bread flour in the shops – look for STRONG or BREAD flour on the bag.
Strong Wholemeal or Whole-wheat Bread flours
Wholemeal flours include the bran and wheat germ and have a nutty flavour. Wholemeal
flour gives coarser textured bread. Again look for STRONG wholemeal bread flour. If you
make a loaf using all wholemeal flour it will be denser than white loaves. Wholemeal
doughs rise more slowly which is why there is a special programme on this machine. For a
lighter loaf replace part of the wholemeal flour with white flour.
1 2 3 4 5 6 7 8 9 10 11
Basic French Whole Quick Sweet Gluten Ultrafast Dough Bake
1st knead 10 10 10 10 10 12 10 20 6 15 -
1st rise 20 40 25 10 5 15 - - 5 35 -
2nd knead 15 20 20 10 15 13 5 - 10 10 -
2nd rise 70 85 100 30 80 105 33 70 9 65 -
Bake 65 75 65 70 65 65 50 - 80 55 60
Total time 03:00 03:50 03:40 02:10 02:55 03:30 01:38 01:30 01:50 03:00 01:00
Wheat Free
SandwichCake

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Granary Strong Bread flours
A combination of white, wholemeal and rye flours with malted whole-wheat grains,
which adds texture and flavour. You can use this on its own or in combination with strong
white flour.
Non Wheat flours
Other flours such as rye can be used with white and wholemeal bread flours to make
traditional breads like pumpernickel or rye bread. Adding even a small amount can add an
interesting tang to your loaf. Do not use it on its own as the dough will be very sticky and
the loaf will be heavy and very dense.
Other grains e.g. millet, barley, buckwheat, cornmeal and oatmeal;
These grains cannot be used alone to make bread as they are unsuitable but they can be
added in small quantities to white bread flour – try replacing 10 - 20% of white bread
flour with any of these.
Salt
A small quantity of salt is essential for bread making. It helps to develop the dough and
gives flavour. Use fine table salt or sea salt rather than coarse ground salt which is best
kept for sprinkling on top of hand-shaped rolls etc to give a crunchy texture. Low salt
substitutes are best avoided as most do not contain sodium.
• Salt strengthens the gluten structure and makes the dough more elastic.
• Salt inhibits the growth of yeast to prevent over-rising and stops the dough collapsing.
• Take care to add the correct amount as too much salt will kill the yeast or prevent it
rising sufficiently.
Sweeteners
Use white or brown sugars, honey, malt extract, golden syrup, maple syrup, molasses or
treacle.
• Sugar and liquid sweeteners help with the colour of the bread and add a golden colour
to the crust.
• Sugar attracts moisture which improves the keeping quality of the bread.
• Sugar provides food for the yeast. It is not essential as modern types of dried yeast are
able to feed on the natural sugars and starches found in the flour but it will help to
make the dough more active.
• Sweet breads have a moderate level of sugar with the fruit, glaze or icing adding extra
sweetness. Use the SWEET programme for these breads.
• If substituting a liquid sweetener for sugar then the total liquid quantity of the recipe
will need to be reduced slightly.
Fats and oils
A small amount of fat or oil will give a softer crumb and helps to extend the freshness of
the loaf. Use butter, margarine or lard in small quantities. Do not use low fat spreads as
they contain up to 40% water and can affect the overall quantities in your recipe.

18
Liquid
Some form of liquid is essential. Usually water or milk is used. Water gives a crisper result
than milk. Water can be combined with skimmed milk powder. If using the time delay it is
important to use water and skimmed milk powder as ordinary milk will deteriorate if left
to stand for too long. For most programmes you can use water straight from the tap but
if using the ULTRA QUICK programmes it needs to be lukewarm.
• On very cold days measure the water and leave to stand at room temperature for
30 minutes before use.
• If using milk, don’t use it straight from the fridge, leave it to stand at room temperature
for 30 minutes before use.
• Buttermilk, yoghurt, sour cream and soft cheeses such as Ricotta, cottage or fromage
frais can all be used as part of the liquid content and will give a more moist and tender
crumb.
• Eggs can be added to the dough to enrich it. Eggs improve the colour and help to add
structure and stability to the gluten during rising. If you are using eggs, reduce the
liquid content accordingly. Place the egg in the measuring cup and top up with liquid
to the correct level for the recipe.
Yeast
All the recipes in this book have been tested using easy blend, fast-action yeast which
does not require dissolving in water first, is very easy to use and tends to give better
results. It is placed in a well in the flour where it is kept dry and separate from the liquid
until the mixing commences.
• For best results use easy blend, fast-action yeast.
• Use only the amount of yeast stated in the recipe. If too much is added it will cause the
dough to spill out over the top of the bread pan.
• Once a sachet of yeast is opened it should be used within 48 hours.
• Always use yeast before its use by date.
• You may also find dried yeast that has been specially designed for use in bread makers.
• Always follow the instructions on the packet.

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ADAPTING YOUR OWN RECIPES
After you have made some of the recipes supplied you may wish to adapt a few of your
own recipes.
Start by selecting one of the recipes in this booklet, which is similar to your own and use
this as a guide.
Read through the following guidelines and be prepared to make adjustments as you go
along.
• Make sure you use the correct quantities for the Compact Bread Maker. This Compact
Bread Maker makes a 500g loaf. Do not exceed the recommended maximum. If using
your own recipe books always use the quantities given for the 500g loaf size.
• Always add the liquid to the bread pan first. Separate the yeast from the liquid by
adding after the flour.
• Add the flour carefully and spread it over the liquid. If tipped in too fiercely, the liquid
may seep up through the flour and come into contact with the yeast.
• Replace fresh yeast with easy blend dried yeast. Note: 6g fresh yeast = 1 teaspoon (5ml)
dried yeast.
• Use skimmed milk powder and water instead of fresh milk if you are delaying the start
time.
• If your recipe uses egg, add the egg as part of the total liquid measurement, unless the
recipe states otherwise.
• Keep the yeast separate from the other ingredients in the bread pan until mixing
commences.
• Check the consistency of the dough during the first few minutes of mixing. Bread
makers do require slightly softer dough so you may have to add extra liquid. The dough
should be wet enough to gradually relax back.
REMOVING, SLICING AND STORING BREAD
• For best results, once your loaf is baked, remove it from the machine and turn out of the
bread pan immediately, although your Compact Bread Maker will keep it warm for up to
an hour if you are not around.
• Remove the bread pan from the machine using oven gloves, even if it is during the
KEEP WARM cycle. Turn the pan upside down and shake several times to release the
cooked bread. If the bread is difficult to remove, try gently knocking the corner of the
bread pan on a wooden board, or rotate the base of the shaft underneath the bread
pan.
• The kneading paddle should remain inside the bread pan when the bread is released but
occasionally it may remain inside the loaf of bread. If so, remove it using the hook
before slicing the bread.
• Leave the bread to cool for at least 30 minutes on a cooling rack, to allow steam to
escape. The bread will be difficult to slice if hot.
Storing
Home-made bread does not contain any preservatives so should be eaten within 2 - 3
days of baking. If you are not eating it immediately, wrap in foil or place in a plastic bag
and seal.

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• Crispy, French-style bread will soften on storage so it is best left uncovered until sliced.
• If you wish to freeze your bread, slice the loaf before freezing so you can take out just
the slices you need.
HINTS AND TIPS
• The Compact Bread Maker is not a sealed unit and will be affected by the temperature
and humidity of the day. If it is a very hot day or the machine is used in a hot kitchen,
then the bread is likely to rise more than if it is cold.
• On very cold days let the water from the tap stand at room temperature for 30 minutes
before use. Likewise for ingredients from the fridge.
• Use all the ingredients at room temperature and water from cold unless stated
otherwise in the recipe e.g for the ULTRA FAST programme when you will need to warm
the liquid.
• Add the ingredients to the bread pan in the order suggested in the recipe. Keep the
yeast dry and separate from any other liquids added to the pan, until mixing
commences.
• Accurate measuring is vital for a successful loaf. Follow either metric or imperial
measurements, do not mix the two. Use the measuring cup and spoon supplied or use
accurate kitchen scales.
• Always use fresh ingredients, within their use by date. Perishable ingredients such as
milk, cheese, vegetables and fresh fruits may deteriorate, especially in warm conditions.
These should only be used in breads which are made immediately.
• Do not add too much fat as it forms a barrier between the yeast and flour, slowing
down the action of the yeast, which could give a heavy, dense loaf.
• Cut butter and other fats into small pieces before adding to the bread pan.
• Giving the kneading paddle a light coating of oil may make it easier to remove if it bakes
into the loaf.
• You may find that baked loaves may be left with a small patch of unmixed flour, this is
quite normal and can simply be brushed off.
• Bread made in the Bread Maker does not contain preservatives like shop bought
bread and so will not keep for as long.