Panasonic SD-2501 User manual

Panasonic Corporation
Web Site: http://www.panasonic.net
Specification
Power supply 230–240 V 50 Hz
Power consumed 505–550 W
Capacity (Strong flour for a loaf) max. 620 gmin. 350 g
(Strong flour for a dough) max. 600 gmin. 225 g
(Yeast) max. 19.2 gmin. 2.8 g
Capacity of raisin nut dispenser max. 150 gdried fruit/nuts
Timer Digital timer (up to 13 hours)
Dimensions (H W D) approx. 38.2
 25.6  38.9 cm
Weight approx. 7.0 kg
Accessories Measuring cup, measuring spoon
Before Use How to Use Recipes How to Clean Troubleshooting
DZ50R166
F0711S0
Printed in China
Automatic Bread Maker
OPERATING INSTRUCTIONS AND RECIPES (Household Use)
Model No. SD-2501
Thank you for purchasing this Panasonic product.
 Please read these instructions carefully before using
this product and save this manual for future use.
 This product is intended for household use only.
ᐭ

2 3
Before Use
Contents
Before Use
 Safety Instructions ·······································································3
 Accessories/Parts Identification···················································6
 Bread-making Ingredients ···························································8
How to Use
 List of Bread Types and Baking Options ···································10
 Baking Bread ·············································································12
 When adding extra ingredients··················································14
 Baking Brioche ··········································································15
 Making Dough ···········································································16
 Making Brioche Dough ······························································17
 Baking Cakes ············································································18
 Making Jam ···············································································19
 Making Compote ·······································································20
Recipes
 Bread Recipes··································································· 21
 Gluten Free Recipes ························································· 29
 Dough Recipes·································································· 31
 Cake Recipes···································································· 39
 Jam Recipes ····································································· 40
 Compote Recipes······························································ 40
How to Clean
 Care & Cleaning ········································································41
To Protect the Non-stick Finish
 To protect the non-stick finish ···················································· 42
Troubleshooting
 Troubleshooting ········································································· 43
 WARRANTY ·············································································· 46
Safety Instructions
Please ensure you follow these instructions.
In order to prevent accidents or injuries to the user, other people, and damage to property, please follow the instructions
below.
The following charts indicate the degree of damage caused by wrong operation.
Warning:
Indicates serious injury or
death.
Caution:
Indicates risk of injury or
property damage.
The symbols are classified and explained as follows.
This symbol indicates prohibition. This symbol indicates requirement that must be
followed.
Warning
Do not use the appliance if the power cord or power plug is damaged or the power
plug is loosely connected to the power outlet.
(It may cause an electric shock, or fire due to short circuit.)
 If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified
person in order to avoid a hazard.
Do not damage the power cord or power plug.
(It may cause an electric shock, or fire due to short circuit.)
Following actions are strictly prohibited. (Modifying, placing near heating elements, bending, twisting, pulling,
putting heavy objects on top, and bundling the cord.)
Do not plug or unplug the power cord with wet hands.
(It may cause an electric shock.)
Do not exceed voltage on the outlet and do not use alternate current other than
listed on the appliance.
(It may cause an electric shock or fire.)
●
Make sure the voltage supplied to the appliance is the same as your local supply.
●
Plugging other devices into the same outlet may cause an electric overheating.
Insert the power plug firmly.
(Otherwise it may cause an electric shock and fire caused by the heat that may generate around the plug.)
Clean the power plug regularly.
(A soiled power plug may cause insufficient insulation due to the moisture and lint build-up, which may cause a
fire.)
 Unplug the power plug, and wipe with the dry cloth.

4 5
Before Use
Caution
Do not use the appliance on following places.
●
Position the Bread Maker on a firm, dry, clean, flat heatproof worktop at least
10 cm (4 inches) from the edge of the worktop.
(It may cause the appliance to slip and fall from the worktop.)
●
Do not place on unstable surfaces, on electrical appliances such as a refrigerator,
on materials such as tablecloths or on carpet, etc.
(It may fall or cause a fire.)
●
During baking the unit heats up. The Bread Maker should be placed at least 5 cm
(2 inches) from adjacent walls and other objects.
(It may cause a discoloration or deformation.)
Do not touch hot area such as bread pan, inside of unit, heating element or inside
of the lid while the appliance is in use or after cooking.
The temperature of accessible surfaces may be high when the appliance is
operating.
(It may cause a burn.)
 To avoid burns, always use oven gloves when removing the bread pan or the finished bread.
(Do not use wet oven gloves.)
Also take care when removing the finished bread or kneading blade.
Important Information
 Do not use the appliance outdoors, in the immediate vicinity of heat sources
or in rooms of high humidity.
(It may cause a malfunction or deformation.)
 Do not use excessive force on the parts as is illustrated on the right.
(It may cause a malfunction or deformation.)
Temperature sensor
Heating element
Inside of the lid
]
 This appliance is not intended to be operated by means of an external timer or separate remote-control system.
Warning
Discontinue using the appliance immediately and unplug in the unlikely event that
this appliance stops working properly.
(It may cause smoking, fire, electric shock or burn.)
e.g. for abnormal or breaking down
●
The power plug and the power cord become abnormally hot.
●
The power cord is damaged or power failure.
●
The main body is deformed or is abnormally hot.
●
The appliance makes abnormal turning noise during use.
 Unplug the appliance immediately and consult a Panasonic dealer and have it serviced by an authorized technician.
Do not touch, block or cover the steam vent holes during use.
(It may cause a burn.)
●
Especially pay attention for children.
Do not disassemble, repair or modify this appliance.
(It may cause a fire, electric shock or injury.)
 Consult a Panasonic dealer and have it serviced by an authorized technician.
Do not immerse the appliance in water or splash it with water.
(It may cause an electric shock, or catch a fire due to short circuit.)
This appliance is not intended for use by persons (including children) with reduced
physical, sensory or mental capabilities, or lack of experience and knowledge,
unless they have been given supervision or instruction concerning use of the
appliance by a person responsible for their safety. Children should be supervised
to ensure that they do not play with the appliance.
(It may cause a burn, injury or electric shock.)
Caution
Make sure to hold the power plug when unplugging the power plug.
(Otherwise it may cause an electric shock, or fire due to short circuit.)
Unplug the power plug when the appliance is not in use.
(Otherwise it may cause an electric shock, or fire due to electric leakage.)
Please unplug and allow the appliance to cool down before cleaning it.
(It may cause a burn.)
Do not allow the power cord to hang over the edge of the table or touch a hot
surface.
(It may cause a burn or injury.)
Do not remove the bread pan or unplug the Bread Maker during use.
(It may cause a burn or injury.)
Safety Instructions

6 7
Before Use
Raisin nut dispenser
The ingredients placed in the raisin nut dispenser will drop into the
bread pan automatically upon selecting
the menu with raisin (03, 06, 14, 17, 19
and 25).
Turn to P. 14 for ingredients which
may be placed in the raisin nut dispenser.
Never operate the Bread Maker without the
dispenser being in place.
Accessories/Parts Identification
Main Unit
This picture shows all words and symbols, but during operation only those relevant will be displayed.
Dispenser lid
Handle
Bread pan
Control panel
Plug
LidRaisin nut dispenser
flap
Kneading blade
(Rye Bread)
Kneading blade
(White Bread,
Wheat Bread,
Gluten and Wheat
Free Bread)
Control Panel
Accessories
Measuring cup
To measure out liquids
(max. 310 mL)
•10 mL increments
Measuring spoon
To measure out sugar, salt, yeast,
etc.
(15 mL) (5 mL)
Tablespoon
•
1
⁄ 2 marking
Teaspoon
•
1
⁄ 4 ,
1
⁄ 2 ,
3
⁄ 4
markings
 Operation status
: displayed for the current stage of the program. Ingredients are being regulated on the
‘Rest’ stage before kneading.
: displayed when there has been an interruption in the power supply.
: displayed when adding ingredients manually on menu 11 and 23.
 Time remaining until program finished
Also when adding ingredients manually, display will
show the time until adding extra ingredients in the
program.
Menu
Press this pad to choose menu. Menu number will
display and each time this pad is pressed, menu
number will change to the next choice.
(Hold the pad to advance more quickly)
See P. 10 and 11 for menu number.
Size
Press this pad to choose
size. See P. 10 for
available menu.
• XL
• L
• M
Crust
Press this pad to
choose crust colour.
See P. 10 for available
menu.
• Dark
• Medium
• Light
Start
The start light will
flash during program
selection. Press the start
pad when programming
is completed.
When the start pad is
pressed, the start light
will stop flashing and
become constant.
Stop
If you wish to change the
program, you must stop the
operation by holding down the
stop pad for more than 1 second.
The start light will go off. Then
re-program accordingly.
Timer
Set delay timer (time until bread is
ready) or set the baking/cooking
time for menu 15, 26 and 27.
‘▲’ Press this pad to increase the
time.
‘▼’ Press this pad to decrease
the time.

8 9
Before Use
 You can make your bread taste better by adding other
ingredients:
Eggs
Improve the nutritional value and colouring of the bread.
(Water amount must be reduced proportionally)
Beat eggs when adding eggs.
Bran
Increases the bread’s fibre content.
• Use max. 50 g.
Wheat germ
Gives the bread a nuttier flavour.
• Use max. 50 g.
Spices, herbs
Enhance the flavour of the bread.
• Only use a small amount (1–2 tsp).
Bread-making Ingredients
Flour
Main ingredient of bread. The protein in flour
forms gluten during kneading. Gluten provides
structure and texture and helps the bread to
rise.
 Use strong bread flour only.
 Flour must be weighed on scales.
Dairy
Products
Add flavour and
nutritional value.
 If you use milk instead of water, the nutritional
value of the bread will be higher, but do not
use in timer setting as it may not keep fresh
overnight.
 Reduce the amount of water proportionally
to the amount of milk.
Water
 Use normal tap water.
 Use tepid water if using menu 02, 05, 07, 12 or 20 in
a cold room.
 Use chilled water if using menu 07, 08, 11, 13, 14,
20, 21, 23, 24 or 25 in a hot room.
 Always measure out liquids using the measuring cup
provided.
Salt
Improves the flavour and strengthens
gluten to help the bread rise.
 The bread may lose size/flavour if measuring
is inaccurate.
Fat
Adds flavour and softness to the
bread.
 Use butter, margarine or oil. 2 tbsps
oil are equivalent to 25 gbutter.
Sugar (granulated sugar, brown sugar, honey, treacle etc)
Adds softness and gives crust colour.
Yeast
Enables the bread to
rise.
 Yeast which has ‘Easy
Blend’, ‘Fast Action’ or ‘Easy Bake’ written on the
packet is recommended.
 Do not use dried yeast that requires preliminary
fermentation.
 When using yeast from sachets, seal the sachet
again immediately after use. To store follow
manufacturers instructions but use opened
individual sachets within 48 hours.
Main Flours Used in Bread
Strong flour is milled from hard wheat and has a high content of protein which is necessary for the development of gluten. Carbon dioxide
produced during fermentation is trapped within the elastic network of gluten, thus making the dough rise.
White flour:
Made by grinding wheat kernel, excluding bran and germ. Used in e.g. menu 01, 08, 16 or 21.
• Always use strong flour when using the recipes in this book.
• Do NOT use plain or self-raising flour as a substitute for bread flour.
Wholemeal flour:
Made by grinding entire wheat kernel, including bran and germ.
Makes bread rich in minerals, but lower in height and denser than bread baked with white flour because the gluten strands are cut by the edges
of bran flakes and germ.
Rye flour:
Contains some proteins, but these do not produce as much gluten as wheat flour.
Makes dense, heavy bread with a flat or slightly sunken top crust (use in menu 07 or 20).
Spelt flour:
In the wheat family but is a completely different species genetically.
Although it contains gluten some gluten-intolerant people can digest it. (Consult your doctor.)
Makes loaves with a flat/slightly sunken crust.
Spelt wholegrain flour bread has a lower height and is more dense compared with spelt white flour bread.
We recommend spelt white flour used should be more than half of the flour mix.
• There is Spelt (Triticum spelta) suitable for baking bread and Einkorm wheat (Triticum monococcum: also it is called small spelt) which is not
suitable for baking bread are sold as spelt. Please use spelt. (use in menu 13, 14, 24 or 25)
Brown flour: 10–15% of wheat grain removed during milling.
Softgrain flour:
Strong white flour with wheat and rye grains added. Provides extra fibre, texture, and flavour.
• Do not use with ‘Timer’ option (grains can absorb water and swell up, spoiling texture of loaf).
Granary
®
or Malted Grain flour:
Has crushed wheat or rye grains added together with malted whole wheat.
Makes brown bread coarser and moister with nuttier flavour.
• Do not use more than stated quantity (could damage the bread pan’s non-stick finish).
Stoneground flour:
Grains are crushed between two large millstones rather than with steel rollers.
• Do not use more than stated quantity (could damage the bread pan’s non-stick finish, or overload motor).
Other flour:
Products milled from other grains (i.e. corn meal, rice, millet, soy, oat, buckwheat, barley flours).
• Do not use more than stated quantity (hinders rising and texture).
• Should not be used as substitute for bread flour.
• Gluten Free - see P. 29.
 Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the bread pan’s non-stick finish.
If using a bread mix...
 Bread mixes including yeast
 Place a 500 gmix in the bread pan, then add water.
(Follow instructions on the packet for the quantity of
water)
 Select menu 02– ‘Large’ size setting.
 With some mixes, it is not clear how much yeast is
included, so results may vary.
 Baking brioche with brioche mix
 Select menu 11 or 02 – ‘Medium’ size – ‘Light’ crust colour.
 Bread mix with separate yeast sachet
 First place the measured yeast in the bread pan, then the
bread mix, then the water.
• Bread Maker Capacity
400–600 gmix (for a loaf), 250–600 gmix (for a dough)
 Set the machine according to the type of flour included in
the mix, and start the baking.
• White flour, brown flour  menu 01
• Whole wheat, multi grain flour  menu 04
• rye flour  menu 07

10 11
How to Use
List of Bread Types and Baking Options
 Function Availability and Time Required
•  Time required for each process will differ according to room temperature.
Options Processes
Menu
Number Menu Size Crust Timer Rest Knead Rise Bake Total
Bake
01 Basic 
30 min–
60 min
15–30 min 
3
1 hr 50 min–
2 hr 20 min 50–55 min 4 hr– 4 hr 5 min
02 Basic Rapid 
——
15–20 min approx. 1 hour 35–40 min 1 hr 55 min–
2 hr
03 Basic Raisin 
1

30 min–
60 min
15–30 min 
3
1 hr 50 min–
2 hr 20 min 50 min 4 hours
04 Whole wheat 
—

1 hr–
1 hr 40 min
15–25 min 
3
2 hr 10 min–
2 hr 50 min 50 min 5 hours
05 Whole wheat
Rapid 
——
15 min–
25 min
15–25 min 
3
1 hr 30 min–
1 hr 40 min 45 min 3 hours
06 Whole wheat
Raisin 
—

1 hr–
1 hr 40 min
15–25 min 
3
2 hr 10 min–
2 hr 50 min 50 min 5 hours
07 Rye
——

45 min–
60 min
approx.
10 min
1 hr 20 min–
1 hr 35 min 1 hour 3 hr 30 min
08 French
——

40 min–
2 hr 5 min 10–20 min 2 hr 45 min– 4 hr 10 min 55 min 6 hours
09 Italian
——

30 min–1 hr 10–15 min 2 hr 25 min–
3 hr 50 min 4 hr 30 min
10 Sandwich
——

1 hr–
1 hr 40 min
15–25 min 
3
2 hr 10 min–
2 hr 50 min 50 min 5 hours
11 Brioche
—

1
—
30 min
25–45 min 
3
1 hr 25 min 50 min 3 hr 30 min
12 Gluten Free
—

2
——
15–20 min 40–45 min 50–55 min 1 hr 50 min–
1 hr 55 min
13 Speciality 
—

30 min–
1 hr 15 min
15–30 min 
3
1 hr 50 min–
2 hr 45 min 55 min 4 hr 30 min
14 Speciality
Raisin 
—

30 min–
1 hr 15 min
15–30 min 
3
1 hr 50 min–
2 hr 45 min 55 min 4 hr 30 min
15 Bake only
——— — — —
30 min–
1 hr 30 min
30 min–
1 hr 30 min
Options Processes
Menu
Number Menu Size Crust Timer Rest Knead Rise Bake Total
Dough
16 Basic
———
30 min–
50 min
15–30 min 
3
1 hr 10 min–
1 hr 30 min
—
2 hr 20 min
17 Basic Raisin
———
30 min–
50 min
15–30 min 
3
1 hr 10 min–
1 hr 30 min
—
2 hr 20 min
18 Whole wheat
———
55 min–
1 hr 25 min
15–25 min 
3
1 hr 30 min–
2 hr
—
3 hr 15 min
19 Whole wheat
Raisin
———
55 min–
1 hr 25 min
15–25 min 
3
1 hr 30 min–
2 hr
—
3 hr 15 min
20 Rye
———
45 min–
60 min
approx.
10 min
——
2 hours
21 French
———
40 min–
1 hr 45 min 10–20 min 1 hr 35 min– 2 hr 40 min
—
3 hr 35 min
22 Pizza
——

(Knead)
10–18 min
(Rise)
7–15 min
(Knead)
approx. 10 min
(Rise)
approx. 10 min
45 min
23 Brioche
———
30 min
25–45 min 
3
35 min
—
1 hr 50 min
24 Speciality
———
30 min–
1 hr 5 min
15–30 min 
3
1 hr 10 min–
1 hr 55 min
—
2 hr 45 min
25 Speciality
Raisin
———
30 min–
1 hr 5 min
15–30 min 
3
1 hr 10 min–
1 hr 55 min
—
2 hr 45 min
26 Jam
———————
1 hr 30 min–
2 hr 30 min
27 Compote
———————
1 hr–
1 hr 40 min

1 Only ‘Light’ or ‘Medium’ available.

2 Only ‘Medium’ or ‘Dark’ available.

3 There is a period of rise during the knead period.
• The Bread Maker will operate for a short time during the rise period (to ensure optimal gluten development).

12 13
How to Use
Baking Bread
Place the ingredients in the bread pan Set the program and start Remove the bread
Kneading blade
Remove the bread pan and
1 set the kneading blade
 Twist the bread pan anti-
clockwise and lift up to
remove.
 Ensure the kneading
blade is firmly on the
kneading mounting shaft.
Ensure that the
shaft and kneading
blade are clean, see
P. 41 for cleaning.
• Use the specified kneading blade
when baking rye bread.
• The kneading blade is designed to fit loosely on the
shaft.
Place the measured ingredients
2 in the bread pan
 Place the dry yeast at the
bottom (so that it does not mix
with the liquid until later).
 Cover the yeast with all the dry
ingredients (flour, sugar, salt,
etc.).
• Flour must be weighed on
scales.
 Pour in the water and any other
liquids.
• Wipe the outside of the bread
pan to remove any flour or
liquid.
 Put the bread pan into the
Bread Maker and turn slightly
clockwise.
 Close the lid.
 For optimum results, don’t open the lid until bread is complete
as it affects bread quality.
Plug the Bread Maker into
3 a 230–240V socket
 Make sure the start light is
off before selecting a program.
Select a bake menu
4 (The display shows when menu ‘01’ is selected.)
 See P. 10 for menu, availability of size and crust.
 To change the size  To change the crust colour
 To set the timer 
e.g. It is 9:00 PM now, and you want the bread to be ready at 6:30 the next
morning.
 Set the timer to ‘9:30’ (9 hours 30 minutes from now).
12
9
6
3
12
9
6
3
9hr 30min
from now
Current time Ready time
• Pressing the pad once will advance the timer by 10 minutes
(hold to advance more quickly).
Press Start pad to start the machine
5
Time until the selected program is complete
 The start light will come on.
Press Stop pad and
6 remove bread
when machine beeps 8 times and the bar
at ‘End’ flashes.
 The flashing start light will go off.
Remove the bread
7 immediately,
Bread pan
Oven glove
allow to cool, for example, on a wire rack
Unplug after use
8
 The Bread Maker has a keep warm
facility to reduce condensation of steam
within the loaf which operates if the
stop pad is not pressed on completion
of the program.
 However, this will accelerate the
browning of the crust, therefore, upon
completion of baking, switch off the
unit, remove the bread immediately
from the unit to cool it.
 If you leave the bread to cool down in
the bread pan, moisture will be retained
within the loaf which will affect the
finished quality of the loaf. Therefore,
cool on a wire rack to ensure optimum
quality of the loaf.
Clean and dry beforehand
 Baking bread with
added ingredients
(P. 14)
Turn to P.21-28 for
bread recipes

14 15
How to Use
When adding extra ingredients
Adding extra ingredients to bread or dough
By selecting a menu with raisin (03, 06, 14, 17, 19 or 25), you can mix your favourite ingredients into the dough to make all kinds of flavoured
breads.
Simply place the extra
ingredients in the dispenser or
the bread pan before start
Dry ingredients,
insoluble ingredients
 Place the extra ingredients in the raisin nut
dispenser and set the machine.
Moist/viscous ingredients, soluble ingredients *
 Place these ingredients together with
the others into the bread pan.
Dried fruits
 Cut up roughly into approx. 5mm cubes.
 Sugar-coated ingredients may stick to the raisin nut
dispenser and not fall into the bread pan.
Fresh fruits, fruits pickled in alcohol
 Only use quantities as in the recipe, as
the water content of the ingredients will
affect your bread.
Nuts
 Chop finely.
 Nuts impair the effect of gluten, so avoid using too
much.
Cheese, chocolate
* These ingredients cannot be placed in the raisin nut
dispenser as they would stick to it and not fall into the
bread pan.
Seeds
 Using large, hard seeds may scratch the coating of
the dispenser and bread pan.
Herbs
 Use up to 1–2 tbsp of dried herbs. For fresh herbs,
follow the instructions in the recipe.
Bacon, salami
 Sometimes oily ingredients may stick to the raisin nut
dispenser and not fall into the bread pan.
• Follow the recipe for the quantities for each ingredient.
Baking Brioche
142, 3
(OZ) (NZ)
Dry yeast (NZ: Surebake yeast) 11⁄2tsp 5 tsp
Bread flour (NZ: White flour) 400 g400 g
Salt 1 tsp 1 tsp
Sugar 3 tbsp 2 tbsp
Butter
(Cut into 2 cm cubes and keep in fridge) 50 g50 g
Powdered milk (NZ: Milk powder) 2 tbsp 2 tbsp
Eggs (Medium) 2 (100 g) 2 (100 g)
Water 180 mL 180 mL
* Butter to add later (Cut into 1–2 cm
cubes and keep in fridge) 70 g70 g
t For addition of ingredients with * , follow programming
instructions below.
Preparation
(P. 12)
 Cut the butter for adding later into 1–2 cm cubes and keep them in fridge.
 Put the kneading blade into the bread pan.
 Place the ingredients in the bread pan in the order listed in the recipe.
 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
Select menu ‘11’
1
[Simple way to bake brioche]
Add butter with other
ingredients at the beginning.
 Cut the butter into 2 cm cubes and place them
into the bread pan at the same time as the other
ingredients.
 Follow the steps shown on the left. However,
when the machine beeps on step 3 to add extra
butter, please leave as it is.
 Time required for completion is 3 hours
30 minutes.
* When butter is added at the beginning, flavour,
texture and rising of bread are a little different from
the time bread is baked with extra butter added in
later.
 A ‘Rest’ process will begin immediately after
starting, followed by ‘Knead’ and ‘Rise’.
Press Start pad to start the machine
2
Time displayed indicating minutes until butter is added
 The start light will come on.
Add additional butter when the beep
3 sounds, then press Start pad again
Complete placing the additional cubed butter while ‘ ’ is flashing.
After the Start
pad is pressed
Display indicates remaining time until completion of the program
 When adding extra ingredients such as raisins,
add them with the butter. (Use max. 150 gfor
ingredients)
 Even without pressing the Start pad, kneading
will continue after 5 minutes. It does not continue
kneading immediately, even if the Start pad is
pressed after adding butter or ingredients.
 Do not add butter after display shows remaining
time. (P. 45)
Press Stop pad and remove bread
4 when machine beeps 8 times and the bar at ‘End’ flashes
 The flashing start light will go off.

16 17
How to Use
Making Dough
132
Turn to P. 31–38 for
dough recipes
 To cancel/stop once
started
(hold for more than
1 second)
Preparation
(P. 12)
 Put the kneading blade into the bread pan.
 Place the ingredients in the bread pan in the order listed in the recipe.
 Set the bread pan into the main unit, and plug the machine into the socket.
(Make sure the start light is off.)
Select a dough menu
1 (The display shows when menu ‘16’ is selected.)
 Timer is not available on Dough menus
(except menu 22).
 If you would like to add extra ingredients to your
dough, see P. 14.
Press Start pad to start the machine
2
Time until the selected program is complete
 The start light will come on.
 For menus other than 22, 26 and 27, a ‘Rest’
process will begin immediately after starting,
followed by ‘Knead’ and ‘Rise’.
Press Stop pad and remove dough
3 when machine beeps 8 times and the bar at ‘End’ flashes
 The flashing start light will go off.
 Shape the finished dough and allow it to prove
until doubled in size.
Then bake in the oven according to recipe.
Making Brioche Dough
142, 3
Turn to P. 37 for
dough recipes
 To cancel/stop once
started
(hold for more than
1 second)
Preparation
(P. 12)
 Cut the butter for adding later into 1–2 cm cubes and keep them in fridge.
 Put the kneading blade into the bread pan.
 Place the ingredients in the bread pan in the order listed in the recipe.
 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
Select menu ‘23’
1
[Simple way to make brioche]
Add butter with other
ingredients at the beginning.
 Cut the butter into 2 cm cubes and place them
into the bread pan at the same time as the other
ingredients.
 Follow the steps shown on the left. However,
when the machine beeps on step 3 to add extra
butter, please leave as it is.
 Time required for completion is 1 hour 50 minutes.
* When butter is added at the beginning, flavour,
texture and rising of bread are a little different from
the time bread is baked with extra butter added in
later.
 A ‘Rest’ process will begin immediately after
starting, followed by ‘Knead’ and ‘Rise’.
Press Start pad to start the machine
2
Time displayed indicating minutes until butter is added
 The start light will come on.
Add additional butter when the beep
3 sounds, then press Start pad again
Complete placing the additional cubed butter while ‘ ’ is flashing.
After the Start
pad is pressed
Display indicates remaining time until completion of the program
 When adding extra ingredients such as raisins,
add them with the butter. (Use max. 150 gfor
ingredients)
 Even without pressing the Start pad, kneading
will continue after 5 minutes. It does not continue
kneading immediately, even if the Start pad is
pressed after adding butter or ingredients.
 Do not add butter after display shows remaining
time. (P. 45)
Press Stop pad and remove dough
4 when machine beeps 8 times and the bar at ‘End’ flashes
 The flashing start light will go off.
 Shape the finished dough and allow it to prove
until doubled in size.
Then bake in the oven according to recipe.

18 19
How to Use
Baking Cakes
14
23
Turn to P. 39
for cake recipes
 To cancel/stop once
started
(hold for more than
1 second)
Preparation
 Prepare the ingredients according to the recipe.
 Line the bread pan with parchment paper or loaf tin liners
and pour in the mixed ingredients.
 Set the bread pan into the main unit, and plug the machine
into the socket. (Make sure the start light is off.)
Select menu ‘15’
1
 Timer is not available on menu 15.
(The Timer pad only sets the duration of the
baking time.)
Press Timer pad to set the baking time
2
Press Start pad to start the machine
3
Time until the selected program is complete
 The start light will come on.
Press Stop pad when the machine beeps
4 and the bar at ‘End’ flashes, check that
baking is complete, and remove the pan
 The flashing start light will go off.
 If baking is not complete  Repeat steps 1–3
(Additional cooking time adjustments can be made up to two times. Each time
should be within 50 minutes. The timer will start again from 1 minute when the
unit is hot. Increase the time by pressing the timer pad as required.)
Take care!
It’s hot!
 To check whether baking is complete, insert a
skewer into the centre of the cake or tea bread
– it is ready if there is no mixture stuck to the
skewer when you remove it.
• Line with parchment paper (Cake or tea bread
will burn if it directly touches the bread pan.)
• Remove the kneading blade
Making Jam
14
23
Turn to P. 40 for
jam recipes
 To cancel/stop once
started
(hold for more than
1 second)
Preparation
 Prepare the ingredients according to the recipe.
 Put the kneading blade into the bread pan.
 Place the ingredients into the bread pan in the following order:
half of the fruit → half of the sugar → remainder of fruit → remainder of sugar.
 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
Select menu ‘26’
1
 Timer is not available on menu 26.
(The Timer pad only sets the duration of the
cooking time.)
 It is necessary to have an adequate amount of
sugar, acid, and pectin to make firm set jam.
 Depending on the type of pectin, it may be better
to increase or decrease the amount of it.
 Fruit with a high level of pectin set easily. Fruit
with less pectin do not set well.
 Use freshly ripened fruits. Over or under ripe fruit
do not set firmly.
 The recipes in this book make soft set jams. This
is due to lower levels of sugar.
 Follow the recipe for the quantity for each
ingredient.
• Do not increase or decrease the quantities of
fruit. This may cause the jam to boil over or
burn.
• The amount of sugar used should not exceed
half the amount of the fruit used.
This may cause the jam to boil over or burn.
If the quantity of sugar is reduced, the jam will
not set firm.
* When using fruits that have a high acidity
level, you can decrease the quantity of lemon
juice but if it is reduced too much the jam may
not set firm.
 When the cooking time is short, fruit bits can
remain partially and the jam may become watery.
• The jam will continue to set as it cools.
Be careful not to over cook.
Press Timer pad to set the cooking time
2
Press Start pad to start the machine
3
Time until the selected program is complete
 The start light will come on.
Press Stop pad and remove jam
4 when machine beeps 8 times and the bar at ‘End’ flashes
 The flashing start light will go off.
 If the cooking is not complete  Repeat steps 1–3
(Additional cooking time adjustments can be made up to two times. Each time
should be within 10–40 minutes. The timer will start again from 1 minute when
the unit is hot. Increase the time by pressing the timer pad as required.)
 Put the finished jam into a container as soon as
possible, taking care as the jam will still be very
hot.
 Jam can burn if it is left in the bread pan.
 Store the jam in a cool, dark place. Due to the
lower levels of sugar the shelf life is not as
long as shop bought varieties. Once opened,
refrigerate and consume shortly after opening.

20 21
Recipes
Making Compote
14
23
Turn to P. 40 for
compote recipes
 To cancel/stop once
started
(hold for more than
1 second)
Preparation
 Prepare the ingredients according to the recipe. (Remove the kneading blade.)
 Place the ingredients into the bread pan in the following order: fruit → sugar → liquid.
 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
Select menu ‘27’
1
 Timer is not available on menu 27.
(The Timer pad only sets the duration of the
cooking time.)
 Follow the recipe for the quantities for each
ingredient.
• Do not increase or decrease the quantities of
fruit. This may cause the compote to boil over
or burn.
Press Timer pad to set the cooking time
2
Press Start pad to start the machine
3
Time until the selected program is complete
 The start light will come on.
Press Stop pad and remove compote
4 when machine beeps 8 times and the bar at ‘End’ flashes
 The flashing start light will go off.
 If the cooking is not complete  Repeat steps 1–3
(Additional cooking time adjustments can be made up to two times. Each
time should be within 10–40 minutes. The timer will start again from
1 minute when the unit is hot. Increase the time by pressing the timer pad as
required.)
Bread Recipes
[01 Basic]
[02 Basic Rapid]
[03 Basic Raisin]
(white or brown flour)
: Timer can be used for recipes
with this symbol (4-13 hours)
Turn to P.31-38 for
dough recipes
Customer who lives in Australia
• Use the recipes from the amount in the table described as ‘OZ’.
• To raise bread, use strong high protein flour (Bread flour or Bakers flour).
• Bread improver contain Vitamin C, and there is an effect to improve volume of bread.
Please add it at the time of the recipe which using a lot of whole wheat flour.
• 100% whole wheat bread is not recommended because it does not rise well.
• When using ORGRAN for gluten free bread, upper side comes to dent easily.
• When using ORGRAN for gluten free bread, always use chilled water.
Customer who lives in New Zealand
• Use the recipes from the amount in the table described as ‘NZ’.
• To raise the bread, the HIGH GRADE FLOUR is recommended.
When lower grade flour is used, the bread may rise less and the loaf may be smaller.
• The Red Top SUREBAKE YEAST is recommended for yeast. SUREBAKE YEAST is a blend of Active Dry
Yeast and Bread Improvers for easy bread making. Usually Bread Improver (Vitamin C) is not needed;
however, it is necessary to add Bread Improver (Vitamin C) of proper quantity to improve the rising and
texture of bread when Active Yeast is used. When using bread improvers, the amount of yeast used needs to
be reduced by 1
1
⁄ 2 to 1
3
⁄ 4 tsp.
• Please note that a wheat element has been added to SUREBAKE YEAST.
• When using SUREBAKE YEAST or Active Yeast that comes in block or granular form, it needs to be melted
first when using short programs such as Gluten Free or Pizza. Otherwise, the yeast does not melt and
does not activate properly. To melt the yeast, add the yeast to 30mL of lukewarm water. Make sure that the
amount of liquid in the recipe is reduced by 30mL.
• Using the timer option in conjunction with the Pizza program is not recommended as the melted yeast will
begin acting straight away. Do not melt the yeast when using any other program than Gluten Free or Pizza
Programs.
• BAKE RAPID PROGRAM: Please note that when this program is used, due to the shortened baking cycle
(2 hours) the loaf may not rise or be baked to the same degree as a loaf cooked using the full baking cycle.
To ensure that your loaf rises fully, it is recommended that the BAKE RAPID program is not used.
White Loaf
Menu ‘01’ (4hr)
(OZ) (NZ)
MLXL
Dry yeast 11⁄4tsp 11⁄2tsp 11⁄2tsp
Bread flour 420 g520 g620 g
Salt 1 tsp 2 tsp 2 tsp
Powdered milk 2 tsp 11⁄2tbsp 13⁄4tbsp
Butter 15 g20 g25 g
Sugar 1 tbsp 1 tbsp 11⁄2tbsp
Water 290 mL 360 mL 420 mL
MLXL
Surebake yeast 3 tsp 31⁄2tsp 4 tsp
White flour 350 g450 g600 g
Salt 1 tsp 11⁄2tsp 11⁄2tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Sugar 1 tsp 1 tsp 2 tsp
Water 260 mL 330 mL 420 mL
Rapid White Loaf
Menu ‘02’ (1hr 55min-2hr)
(OZ)
MLXL
Dry yeast 11⁄2tsp 21⁄4tsp 21⁄4tsp
Bread flour 420 g520 g620 g
Salt 11⁄2tsp 2 tsp 2 tsp
Powdered milk 1 tbsp 11⁄2tbsp 2 tbsp
Butter 15 g20 g25 g
Sugar 1 tbsp 2 tbsp 2 tbsp
Water 290 mL 360 mL 430 mL
How to Use

22 23
Recipes
Garlic Herb Bread
Menu ‘01’ (4hr)
(OZ) (NZ)
MLXL
Dry yeast 11⁄4tsp 11⁄2tsp 11⁄2tsp
Bread flour 420 g520 g620 g
Salt 1 tsp 2 tsp 2 tsp
Powdered milk 2 tsp 11⁄2tbsp 13⁄4tbsp
Butter 15 g20 g25 g
Sugar 1 tbsp 1 tbsp 11⁄2tbsp
Crushed garlic 1 tsp 2 tsp 2 tsp
Fresh herbs, chopped 2 tbsp 3 tbsp 3 tbsp
Water 290 mL 360 mL 420 mL
MLXL
Surebake yeast 3 tsp 31⁄2tsp 4 tsp
White flour 350 g450 g600 g
Salt 1 tsp 11⁄2tsp 11⁄2tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Sugar 1 tsp 1 tsp 2 tsp
Crushed garlic 1 tsp 2 tsp 2 tsp
Fresh herbs, chopped 2 tbsp 3 tbsp 3 tbsp
Water 260 mL 330 mL 420 mL
Kumara Bread
Menu ‘01’ (4hr)
(OZ) (NZ)
MLXL
Dry yeast 11⁄4tsp 11⁄2tsp 11⁄2tsp
Bread flour 420 g520 g620 g
Salt 1 tsp 2 tsp 2 tsp
Powdered milk 2 tsp 11⁄2tbsp 13⁄4tbsp
Butter 15 g20 g25 g
Mashed kumara 1⁄3cup 1⁄2cup 2⁄3cup
Honey 1 tbsp 1 tbsp 1 tbsp
Cinnamon 1⁄2tsp 1 tsp 2 tsp
Water 290 mL 340 mL 390 mL
MLXL
Surebake yeast 3 tsp 31⁄2tsp 4 tsp
White flour 350 g450 g600 g
Salt 1 tsp 11⁄2tsp 11⁄2tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Mashed kumara 1⁄3cup 1⁄2cup 2⁄3cup
Honey 1 tbsp 1 tbsp 1 tbsp
Water 250 mL 300 mL 390 mL
Cheese & Mustard Loaf
Menu ‘01’ (4hr)
(OZ) (NZ)
MLXL
Dry yeast 11⁄4tsp 11⁄2tsp 11⁄2tsp
Bread flour 420 g520 g620 g
Salt 1 tsp 2 tsp 2 tsp
Powdered milk 2 tsp 11⁄2tbsp 13⁄4tbsp
Butter 15 g20 g25 g
Sugar 1 tbsp 1 tbsp 11⁄2tbsp
Mustard powder 1 tsp 2 tsp 3 tsp
Cracked pepper 1⁄2tsp 1 tsp 2 tsp
Cheese 1⁄4cup 1⁄2cup 3⁄4cup
Worcestershire sauce 1 tbsp 2 tbsp 3 tbsp
Water 280 mL 310 mL 370 mL
MLXL
Surebake yeast 3 tsp 31⁄2tsp 4 tsp
White flour 350 g450 g600 g
Salt 1 tsp 11⁄2tsp 11⁄2tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Sugar 1 tsp 1 tsp 2 tsp
Dry mustard 1 tsp 1 tsp 2 tsp
Fine grated cheese 1⁄2cup 3⁄4cup 1 cup
Worchester sauce 1 tbsp 1 tbsp 2 tbsp
Water 250 mL 310 mL 420 mL
Mexican Chilli Loaf
Menu ‘01’ (4hr)
(OZ) (NZ)
MLXL
Dry yeast 11⁄4tsp 11⁄2tsp 11⁄2tsp
Bread flour 420 g520 g620 g
Salt 1 tsp 2 tsp 2 tsp
Powdered milk 2 tsp 11⁄2tbsp 13⁄4tbsp
Butter 15 g20 g25 g
Sugar 1 tbsp 1 tbsp 11⁄2tbsp
Chilli powder 1⁄4tsp 1⁄2tsp 1 tsp
Tomato paste 2 tsp 1 tbsp 2 tbsp
Corn, cooked 2 tbsp 1⁄4cup 1⁄2cup
Cumin 1⁄2tsp 1 tsp 2 tsp
Oregano 1⁄2tsp 1 tsp 2 tsp
Water 280 mL 330 mL 380 mL
MLXL
Surebake yeast 3 tsp 31⁄2tsp 4 tsp
White flour 350 g450 g600 g
Salt 1 tsp 11⁄2tsp 11⁄2tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Brown sugar 1 tbsp 1 tbsp 2 tbsp
Chilli powder 1⁄4tsp 1⁄2tsp 1 tsp
Tomato paste 2 tsp 1 tbsp 2 tbsp
Corn, cooked 2 tbsp 1⁄4cup 1⁄2cup
Cumin 1⁄2tsp 1 tsp 2 tsp
Oregano 1⁄2tsp 1 tsp 2 tsp
Water 250 mL 300 mL 380 mL
Curry & Onion Loaf
Menu ‘01’ (4hr)
(OZ)
Spicy Fruit Loaf
Menu ‘03’ (4hr)
(NZ)
MLXL
Dry yeast 11⁄4tsp 11⁄2tsp 11⁄2tsp
Bread flour 420 g520 g620 g
Salt 1 tsp 2 tsp 2 tsp
Powdered milk 2 tsp 11⁄2tbsp 13⁄4tbsp
Butter 15 g20 g25 g
Sugar 1 tbsp 1 tbsp 11⁄2tbsp
Curry powder 2 tsp 1 tbsp 2 tbsp
Onion flakes 2 tsp 1 tbsp 11⁄4tbsp
Water 290 mL 360 mL 420 mL
M
Surebake yeast 31⁄4tsp
White flour 400 g
Salt 1 tsp
Butter 75 g
Sugar 2 tsp
Cinnamon 2 tsp
Mixed Spice 1 tsp
Eggs, medium 2
Milk 100 mL
Water 100 mL
* Mixed Dried Fruit 150 g
Rosemary & Pinenut Loaf
Menu ‘03’ (4hr)
(OZ) (NZ)
MLXL
Dry yeast 11⁄4tsp 11⁄2tsp 11⁄2tsp
Bread flour 420 g520 g620 g
Salt 1 tsp 2 tsp 2 tsp
Powdered milk 2 tsp 11⁄2tbsp 13⁄4tbsp
Butter 15 g20 g25 g
Sugar 1 tbsp 1 tbsp 11⁄2tbsp
Rosemary 1 tbsp 2 tbsp 3 tbsp
Water 290 mL 360 mL 420 mL
* Pinenuts 2 tbsp 3 tbsp 4 tbsp
MLXL
Surebake yeast 3 tsp 31⁄2tsp 4 tsp
White flour 350 g450 g600 g
Salt 1 tsp 11⁄2tsp 11⁄2tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Sugar 1 tsp 1 tsp 2 tsp
Fresh rosemary,
chopped 1 tbsp 1 tbsp 2 tbsp
Water 260 mL 330 mL 420 mL
* Pinenuts 2 tbsp 3 tbsp 4 tbsp
Banana Cinnamon Loaf
Menu ‘03’ (4hr)
(OZ) (NZ)
MLXL
Dry yeast 11⁄4tsp 11⁄2tsp 11⁄2tsp
Bread flour 420 g520 g620 g
Salt 1 tsp 2 tsp 2 tsp
Powdered milk 2 tsp 11⁄2tbsp 13⁄4tbsp
Butter 15 g20 g25 g
Cinnamon 1⁄2tsp 1 tsp 2 tsp
Honey 2 tsp 1 tbsp 11⁄2tbsp
Water 290 mL 360 mL 420 mL
* Banana chips,
chopped 2 tbsp 1⁄4cup 1⁄2cup
MLXL
Surebake yeast 3 tsp 31⁄2tsp 4 tsp
White flour 350 g450 g600 g
Salt 1 tsp 11⁄2tsp 11⁄2tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Cinnamon 1⁄2tsp 1 tsp 2 tsp
Honey 2 tsp 1 tbsp 11⁄2tbsp
Water 260 mL 320 mL 420 mL
* Banana chips,
chopped 2 tbsp 1⁄4cup 1⁄2cup
Chocolate Nut Bread
Menu ‘03’ (4hr)
(OZ) (NZ)
MLXL
Dry yeast 11⁄4tsp 11⁄2tsp 11⁄2tsp
Bread flour 420 g520 g620 g
Salt 1 tsp 2 tsp 2 tsp
Powdered milk 2 tsp 11⁄2tbsp 13⁄4tbsp
Choc bits 2 tbsp 1⁄4cup 1⁄2cup
Cocoa 1⁄2tsp 1 tsp 2 tsp
Water 300 mL 360 mL 430 mL
* Mixed chopped nuts 2 tbsp 1⁄4cup 1⁄2cup
MLXL
Surebake yeast 3 tsp 31⁄2tsp 4 tsp
White flour 350 g450 g600 g
Salt 1 tsp 11⁄2tsp 11⁄2tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Choc bits 2 tbsp 1⁄4cup 1⁄2cup
Cocoa 1⁄2tsp 1 tsp 2 tsp
Water 260 mL 330 mL 430 mL
* Mixed chopped nuts 2 tbsp 1⁄4cup 1⁄2cup
Bread Recipes
t For addition of ingredients with * , see the instructions on P.14.

24 25
Recipes
Sesame & Bran Loaf
Menu ‘04’ (5hr)
(OZ) (NZ)
MLXL
Dry yeast 11⁄4tsp 11⁄2tsp 13⁄4tsp
Whole wheat flour 300 g370 g450 g
Bread flour 100 g125 g150 g
Salt 1 tsp 2 tsp 2 tsp
Powdered milk 2 tsp 11⁄2tbsp 13⁄4tbsp
Butter 15 g20 g25 g
Sugar 1 tbsp 1 tbsp 11⁄2tbsp
Unprocessed bran 2 tbsp 1⁄4cup 1⁄2cup
Sesame seeds 2 tsp 1 tbsp 2 tbsp
Golden syrup 2 tsp 1 tbsp 11⁄2tbsp
Water 300 mL 360 mL 420 mL
Bread improver, optional
1⁄4tsp 1⁄2tsp 1⁄2tsp
MLXL
Surebake yeast 3 tsp 4 tsp 41⁄2tsp
Wholemeal flour 250 g330 g450 g
White flour 100 g120 g150 g
Salt 1 tsp 1 tsp 1 tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Treacle 1 tbsp 1 tbsp 2 tbsp
Unprocessed bran 2 tbsp 1⁄4cup 1⁄2cup
Sesame seeds 2 tsp 1 tbsp 2 tbsp
Golden syrup 2 tsp 1 tbsp 11⁄2tbsp
Water 280 mL 340 mL 430 mL
Orange Poppyseed Loaf
Menu ‘04’ (5hr)
(OZ) (NZ)
MLXL
Dry yeast 11⁄4tsp 11⁄2tsp 13⁄4tsp
Whole wheat flour 300 g370 g450 g
Bread flour 100 g125 g150 g
Salt 1 tsp 2 tsp 2 tsp
Powdered milk 2 tsp 11⁄2tbsp 13⁄4tbsp
Butter 15 g20 g25 g
Sugar 1 tbsp 1 tbsp 11⁄2tbsp
Orange rind 1 tbsp 2 tbsp 3 tbsp
Poppy seeds 2 tbsp 1⁄4cup 1⁄2cup
Water 300 mL 360 mL 420 mL
Bread improver, optional
1⁄4tsp 1⁄2tsp 1⁄2tsp
MLXL
Surebake yeast 3 tsp 4 tsp 41⁄2tsp
Wholemeal flour 250 g330 g450 g
White flour 100 g120 g150 g
Salt 1 tsp 1 tsp 1 tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Treacle 1 tbsp 1 tbsp 2 tbsp
Orange rind 1 tbsp 2 tbsp 3 tbsp
Poppy seeds 2 tbsp 1⁄4cup 1⁄2cup
Water 280 mL 340 mL 430 mL
Date & Nut Loaf
Menu ‘06’ (5hr)
(OZ) (NZ)
MLXL
Dry yeast 11⁄4tsp 11⁄2tsp 13⁄4tsp
Whole wheat flour 300 g370 g450 g
Bread flour 100 g125 g150 g
Salt 1 tsp 2 tsp 2 tsp
Powdered milk 2 tsp 11⁄2tbsp 13⁄4tbsp
Butter 15 g20 g25 g
Chopped dates 1⁄4cup 1⁄3cup 1⁄2cup
Water 300 mL 360 mL 420 mL
Bread improver, optional
1⁄4tsp 1⁄2tsp 1⁄2tsp
* Chopped walnuts 1⁄4cup 1⁄3cup 1⁄2cup
MLXL
Surebake yeast 3 tsp 4 tsp 41⁄2tsp
Wholemeal flour 175 g225 g300 g
White flour 175 g225 g300 g
Salt 1 tsp 1 tsp 1 tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Brown sugar 1 tbsp 1 tbsp 2 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Chopped dates 1⁄4cup 1⁄2cup 1⁄2cup
Water 280 mL 340 mL 430 mL
* Chopped walnuts 1⁄4cup 1⁄2cup 1⁄2cup
Mixed Grain Bread
Menu ‘06’ (5hr)
(OZ) (NZ)
MLXL
Dry yeast 11⁄4tsp 11⁄2tsp 13⁄4tsp
Whole wheat flour 80 g100 g150 g
Bread flour 250 g300 g350 g
Oatmeal 40 g50 g50 g
Buckwheat groats 40 g50 g50 g
Cornmeal 20 g30 g30 g
Whole linseed 2 tsp 1 tbsp 11⁄2tbsp
Brown sugar 1 tbsp 1 tbsp 11⁄2tbsp
Butter 20 g25 g25 g
Powdered milk 11⁄2tbsp 2 tbsp 2 tbsp
Salt 1 tsp 2 tsp 2 tsp
Water 300 mL 370 mL 450 mL
* Toasted sunflour seed 2 tsp 1 tbsp 11⁄2tbsp
MLXL
Surebake yeast 3 tsp 4 tsp 41⁄2tsp
Wholemeal flour 80 g100 g150 g
White flour 250 g300 g350 g
Oatmeal 40 g50 g50 g
Buckwheat groats 40 g50 g50 g
Cornmeal 20 g30 g30 g
Whole linseed 2 tsp 1 tbsp 11⁄2tbsp
Brown sugar 1 tbsp 1 tbsp 11⁄2tbsp
Butter 11⁄2tbsp 2 tbsp 2 tbsp
Milk powder 11⁄2tbsp 2 tbsp 2 tbsp
Salt 1 tsp 1 tsp 1 tsp
Water 300 mL 370 mL 450 mL
* Toasted sunflour seed 2 tsp 1 tbsp 11⁄2tbsp
[04 Whole wheat]
[05 Whole wheat
Rapid]
[06 Whole wheat
Raisin]
(wholemeal flour)
: Timer can be used for recipes
with this symbol (5-13 hours)
Wholemeal Loaf 75%
Menu ‘04’ (5hr)
(OZ)
Wholemeal Loaf 100%
Menu ‘04’ (5hr)
(NZ)
MLXL
Dry yeast 11⁄4tsp 11⁄2tsp 13⁄4tsp
Whole wheat flour 300 g370 g450 g
Bread flour 100 g125 g150 g
Salt 1 tsp 2 tsp 2 tsp
Powdered milk 2 tsp 11⁄2tbsp 13⁄4tbsp
Butter 15 g20 g25 g
Sugar 1 tbsp 1 tbsp 11⁄2tbsp
Water 300 mL 360 mL 420 mL
Bread improver, optional
1⁄4tsp 1⁄2tsp 1⁄2tsp
MLXL
Surebake yeast 3 tsp 4 tsp 41⁄2tsp
Wholemeal flour 350 g450 g600 g
Gluten flour 1 tbsp 1 tbsp 11⁄2tbsp
Salt 1 tsp 1 tsp 1 tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Treacle 1 tbsp 1 tbsp 2 tbsp
Water 280 mL 340 mL 430 mL
Wholemeal Loaf 50%
Menu ‘04’ (5hr)
(OZ) (NZ)
MLXL
Dry yeast 11⁄4tsp 11⁄2tsp 13⁄4tsp
Whole wheat flour 200 g250 g300 g
Bread flour 200 g250 g300 g
Salt 1 tsp 2 tsp 2 tsp
Powdered milk 2 tsp 11⁄2tbsp 13⁄4tbsp
Butter 15 g20 g25 g
Sugar 1 tbsp 1 tbsp 11⁄2tbsp
Water 300 mL 360 mL 420 mL
Bread improver, optional
1⁄4tsp 1⁄2tsp 1⁄2tsp
MLXL
Surebake yeast 3 tsp 4 tsp 41⁄2tsp
Wholemeal flour 175 g225 g300 g
White flour 175 g225 g300 g
Salt 1 tsp 1 tsp 1 tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Treacle 1 tbsp 1 tbsp 2 tbsp
Water 270 mL 340 mL 430 mL
Rapid Wholemeal Loaf 75%
Menu ‘05’ (3hr)
(OZ)
Spicy Fruit Loaf
Menu ‘06’ (5hr)
(NZ)
MLXL
Dry yeast 11⁄2tsp 2 tsp 21⁄4tsp
Whole wheat flour 300 g370 g450 g
Bread flour 100 g125 g150 g
Salt 11⁄2tsp 2 tsp 2 tsp
Powdered milk 1 tbsp 1 tbsp 11⁄2tbsp
Butter 15 g20 g25 g
Sugar 1⁄2tbsp 1 tbsp 2 tbsp
Water 300 mL 350 mL 420 mL
Bread improver, optional
1⁄4tsp 1⁄2tsp 1⁄2tsp
M
Surebake yeast 31⁄2tsp
Wholemeal flour 300 g
White flour 100 g
Salt 1 tsp
Butter 75 g
Sugar 2 tsp
Cinnamon 2 tsp
Mixed Spice 1 tsp
Eggs, medium 2
Milk 110 mL
Water 110 mL
* Mixed Dried Fruit 150 g
Rosemary & Thyme Loaf
Menu ‘04’ (5hr)
(OZ) (NZ)
MLXL
Dry yeast 11⁄4tsp 11⁄2tsp 13⁄4tsp
Whole wheat flour 300 g370 g450 g
Bread flour 100 g125 g150 g
Salt 1 tsp 2 tsp 2 tsp
Powdered milk 2 tsp 11⁄2tbsp 13⁄4tbsp
Butter 15 g20 g25 g
Sugar 1 tbsp 1 tbsp 11⁄2tbsp
Rosemary 1 tbsp 2 tbsp 3 tbsp
Thyme 1 tbsp 2 tbsp 3 tbsp
Water 300 mL 360 mL 420 mL
Bread improver, optional
1⁄4tsp 1⁄2tsp 1⁄2tsp
MLXL
Surebake yeast 3 tsp 4 tsp 41⁄2tsp
Wholemeal flour 250 g330 g450 g
White flour 100 g120 g150 g
Salt 1 tsp 1 tsp 1 tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Treacle 1 tbsp 1 tbsp 2 tbsp
Rosemary 1 tbsp 2 tbsp 3 tbsp
Thyme 1 tbsp 2 tbsp 3 tbsp
Water 280 mL 340 mL 430 mL
t For addition of ingredients with * , see the instructions on P.14.
Bread Recipes

26 27
Recipes
[08 French]
(white flour/wholemeal flour)
Make bread with a crispy crust and
texture.
: Timer can be used for recipes
with this symbol (6-13 hours)
French Bread
Menu ‘08’ (6hr)
(OZ) (NZ)
Dry yeast 11⁄4tsp
Bread flour 420 g
Salt 11⁄2tsp
Butter 5 g
Water 310 mL
Surebake yeast 3 tsp
White flour 450 g
Salt 11⁄2tsp
Butter 1 tsp
Water 330 mL
Tarragon & Thyme
Menu ‘08’ (6hr)
(OZ) (NZ)
Dry yeast 11⁄4tsp
Bread flour 420 g
Salt 11⁄2tsp
Butter 5 g
Tarragon 1 tbsp
Thyme 1 tbsp
Water 310 mL
Surebake yeast 3 tsp
White flour 450 g
Salt 11⁄2tsp
Butter 1 tsp
Tarragon 2 tsp
Thyme 2 tsp
Water 330 mL
Italian Bread
Menu ‘09’ (4hr 30min)
(OZ) (NZ)
Dry yeast 1 tsp
Bread flour 400 g
Salt 11⁄2tsp
Olive oil 1 tbsp
Water 260 mL
Surebake yeast 3 tsp
White flour 450 g
Salt 1 tsp
Olive oil 2 tbsp
Water 290 mL
[09 Italian]
(white flour)
Make light bread for enjoying with
pasta, etc.
 The Raisin nut dispenser does
not operate on the Italian
program.
 Put any additional ingredients
directly into the bread pan at
the start.
: Timer can be used for recipes
with this symbol
(4 hours 30 minutes-13 hours)
[07 Rye]
(rye flour)
 Remember to use the rye
kneading blade for all these
recipes.
 The Raisin nut dispenser does
not operate on the Rye program.
 Put any additional ingredients
directly into the bread pan at
the start.
 As a result of the consistency
some flour may remain on the
sides of the loaf, but this is
normal.
 Due to their consistency, the
kneading blade will often
become embedded in Rye Bread
loaves. Wait for the loaf to cool
(to avoid burning your hands),
before removing the blade by
pressing on the base of the loaf
and manipulating it out gently to
avoid damaging the loaf.
: Timer can be used for recipes
with this symbol
(3 hours 30 minutes-13 hours)
Rye 100%
Menu ‘07’ (3hr 30min)
(OZ) (NZ)
Dry yeast 3 tsp
Rye flour 500 g
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 380 mL
Surebake yeast 5 tsp
Rye flour 500 g
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 370 mL
Rye and Wholemeal
Menu ‘07’ (3hr 30min)
(OZ) (NZ)
Dry yeast 21⁄2tsp
Rye Flour 250 g
Whole wheat flour 250 g
Sugar 2 tsp
Oil 2 tbsp
Salt 2 tsp
Water 380 mL
Surebake yeast 5 tsp
Rye Flour 250 g
Wholemeal flour 250 g
Sugar 2 tsp
Oil 2 tbsp
Salt 2 tsp
Water 370 mL
Basic Brioche
Menu ‘11’ (3hr 30min)
(OZ) (NZ)
Dry yeast 11⁄2tsp
Bread flour 400 g
Salt 1 tsp
Sugar 3 tbsp
Butter (Cut into 2 cm cubes and keep in
fridge) 50 g
Powdered milk 2 tbsp
Eggs (Medium) 2 (100 g)
Water 180 mL
* Butter for added later (Cut into 1–2 cm
cubes and keep in fridge) 70 g
Surebake yeast 5 tsp
White flour 400 g
Salt 1 tsp
Sugar 2 tbsp
Butter (Cut into 2 cm cubes and keep in
fridge) 50 g
Milk powder 2 tbsp
Eggs (Medium) 2 (100 g)
Water 180 mL
* Butter for added later (Cut into 1–2 cm
cubes and keep in fridge) 70 g
t For addition of ingredients with*, follow programming instructions on P. 15.
[11 Brioche]
Basic Sandwich Bread
Menu ‘10’ (5hr)
(OZ) (NZ)
Dry yeast 11⁄4tsp
Bread flour 420 g
Salt 11⁄4tsp
Powdered milk 2 tsp
Butter 15 g
Sugar 21⁄2tsp
Water 315 mL
Surebake yeast 3 tsp
White flour 350 g
Salt 1 tsp
Milk powder 1 tbsp
Butter 1 tbsp
Sugar 1 tsp
Water 260 mL
Whole Wheat Sandwich Bread
Menu ‘10’ (5hr)
(OZ) (NZ)
Dry yeast 11⁄4tsp
Whole wheat flour 320 g
Bread flour 100 g
Salt 11⁄4tsp
Powdered milk 2 tsp
Butter 15 g
Sugar 21⁄2tsp
Water 315 mL
Bread improver, optional 1⁄4tsp
Surebake yeast 3 tsp
Wholemeal flour 350 g
Gluten flour 1 tbsp
Salt 1 tsp
Milk powder 1 tbsp
Butter 1 tbsp
Treacle 1 tbsp
Water 280 mL
[10 Sandwich]
Make bread with a soft crust and
texture.
: Timer can be used for recipes
with this symbol (5-13 hours)
Herb Bread
Menu ‘09’ (4hr 30min)
(OZ) (NZ)
Dry yeast 1 tsp
Bread flour 400 g
Salt 11⁄2tsp
Olive oil 1 tbsp
Basil 1 tbsp
Water 260 mL
Surebake yeast 3 tsp
White flour 450 g
Salt 1 tsp
Olive oil 2 tbsp
Basil 1 tbsp
Water 290 mL
Sundried Tomato and Parmesan
Menu ‘09’ (4hr 30min)
(OZ) (NZ)
Dry yeast 1 tsp
Bread flour 400 g
Sugar 1 tsp
Salt 1⁄2tsp
Parmesan Cheese, grated 50 g
Sundried Tomatoes in Oil, chopped 75 g
Water 270 mL
Surebake yeast 3 tsp
White flour 400 g
Sugar 1 tsp
Salt 1 tsp
Parmesan Cheese, grated 50 g
Sundried Tomatoes in Oil, chopped 75 g
Water 280 mL
Bread Recipes

28 29
Recipes
Pannettone
Menu ‘11’ (3hr 30min)
(OZ) (NZ)
Dry yeast 13⁄4tsp
Bread flour 400 g
Sugar 4 tbsp
Salt 1 tsp
Butter (Cut into 2 cm cubes and keep in
fridge) 50 g
Egg, medium (beaten) 2 (100 g)
Milk 200 mL
*Additional Butter (Cut into 1–2 cm cubes
and keep in fridge) 70 g
*Orange Peel; Chopped Finely 50 g
*Brown Saltana 50 g
*Dryed Black Currant 50 g
Surebake yeast 6 tsp
White flour 400 g
Sugar 3 tbsp
Salt 1 tsp
Butter (Cut into 2 cm cubes and keep in
fridge) 50 g
Egg, medium (beaten) 2 (100 g)
Milk powder 2 tbsp
Water 180 mL
*Additional Butter (Cut into 1–2 cm cubes
and keep in fridge) 70 g
*Orange Peel; Chopped Finely 50 g
*Brown Saltana 50 g
*Dryed Black Currant 50 g
t For addition of ingredients with*, follow programming instructions on P. 15.
Spelt White Bread
Menu ‘13’ (4hr 30min)
(OZ) (NZ)
MLXL
Dry yeast
1
1
⁄ 4 tsp 1
1
⁄ 2 tsp 1
3
⁄ 4 tsp
Spelt White Flour 400 g500 g600 g
Sugar 11⁄2tsp 2 tsp 2 tsp
Salt 11⁄4tsp 11⁄2tsp 13⁄4tsp
Butter 10 g20 g25 g
Water 250 mL 310 mL 360 mL
MLXL
Surebake yeast
3 tsp 4 tsp 4
1
⁄ 2 tsp
Spelt White Flour 400 g500 g600 g
Sugar 11⁄2tsp 2 tsp 2 tsp
Salt 11⁄4tsp 11⁄2tsp 13⁄4tsp
Butter 5 g10 g10 g
Water 250 mL 310 mL 360 mL
Whole Spelt Bread
Menu ‘13’ (4hr 30min)
(NZ)
MLXL
Surebake yeast
3 tsp 4 tsp 4
1
⁄ 2 tsp
Spelt Wholegrain Flour 200 g250 g300 g
Spelt White Flour 200 g250 g300 g
Sugar 11⁄2tsp 2 tsp 2 tsp
Salt 11⁄4tsp 11⁄2tsp 13⁄4tsp
butter 5 g10 g10 g
Water 260 mL 320 mL 360 mL
Rye and Spelt
Menu ‘14’ (4hr 30min)
(OZ) (NZ)
MLXL
Dry yeast
1
1
⁄ 4 tsp 1
1
⁄ 2 tsp 1
3
⁄ 4 tsp
Spelt White Flour 275 g350 g425 g
Rye Flour 125 g150 g175 g
Sugar 11⁄2tsp 2 tsp 2 tsp
Salt 11⁄4tsp 11⁄2tsp 13⁄4tsp
Butter 5 g10 g10 g
Plain Yogurt 120 g150 g180 g
Water 140 mL 180 mL 200 mL
MLXL
Surebake yeast
3 tsp 4 tsp 4
1
⁄ 2 tsp
Spelt White Flour 275 g350 g425 g
Rye Flour 125 g150 g175 g
Sugar 11⁄2tsp 2 tsp 2 tsp
Salt 11⁄4tsp 11⁄2tsp 13⁄4tsp
Butter 5 g10 g10 g
Plain Yogurt 120 g150 g180 g
Water 130 mL 170 mL 190 mL
[13 Speciality]
[14
Speciality Raisin ]
[01 Basic]
[12 Gluten Free]
(gluten free bread mix /
wheat free bread mix)
: Timer cannot be used
 The raisin nut dispenser does
not operate on the Gluten Free
program.
 Put any additional ingredients
directly into the bread pan at
the start.
 You can bake gluten free cakes
following our recipes on P. 39 by
substituting gluten free plain flour
for standard plain flour. If self-
raising flour is required also add
1 tsp of gluten free baking
powder.
 You can purchase gluten free
bread mix at:
•Pharmacies
•Health food shops
•Major supermarkets
Note
 Making gluten free bread is very
different from the normal way
of producing bread in the bread
maker. Please read through the
guidelines on the right.
 Please consult flour
manufacturers for detailed
information.
 As a result of consistency some
flour may remain on the sides of
the loaf, but this is normal.
Gluten Free Recipes
Before making gluten free bread
 Consult your doctor and follow the guidelines below!
If you make gluten free bread as part of dietary therapy, it is important that you avoid cross-
contamination with flour that does contain gluten.
Please take particular care when washing the bread pan and the kneading blade, etc.
 It is made differently to other types of bread!
The order of putting in ingredients is
different
Please put in the ingredients in the following
order so that the gluten free bread mix is well
mixed. (The wrong order may result in poor
rising)
 Water, salt, fat  gluten free bread mix 
dry yeast
The outcome differs depending on the
type of flour
The recipes below have been developed
with particular types of bread mix, and so the
final outcome may differ depending on the
actual bread mix used. (There may be greater
variation with wheat free bread mixes.)
If kneading blade becomes embedded in
bread
Due to their consistency, the kneading blade
will often become embedded in Gluten and
Wheat Free Bread loaves. Wait for the loaf
to cool (to avoid burning your hands), before
removing the blade by pressing on the base of
the loaf and manipulating it out gently to avoid
damaging the loaf.
Consume within two days
Store your finished bread in a cool, dry place,
and consume within two days. If you cannot
finish it all in time, cut it into pieces, place in a
freezer bag and into the freezer.
Wheat and gluten free bread
Menu ‘12’ (2hr)
(OZ)
Wheat and gluten free bread
Menu ‘12’-‘Dark’ Crust (2hr)
(NZ)
Water (chilled) 450 mL
Vegetable oil 3 tbsp
ORGRAN Easy Bake bread mix 450 g
Water 430 mL
Vegetable oil 60 mL
Healtheries Simple Bread Mix 500 g
ACTIVE YEAST (gluten free yeast) 13⁄4tsp
• Turn to P. 21 for yeast.
For more information on ORGRAN’s gluten free
bread mixes, please contact the address below:
NATURAL FOODS
Division of Roma Food Products, 47-53 Aster Avenue,
Carrum Downs, Victoria 3201
Bread Recipes

30 31
Recipes
Gluten free bread on Basic program
Menu ‘01’-‘XL’ Size-‘Dark’ Crust (2hr)
(OZ) (NZ)
Yeasted plain gluten free loaf
Water 430–450 mL
Oil (Canola/Sunflower) 1⁄3cup
Eggs (Medium) 3
White vinegar (not malt) 1 tsp
Brown rice flour 1 cup
White rice flour 1 cup
Arrowroot or tapioca flour 1 cup
Besan (chick pea) flour or soya flour 1⁄2cup
White or brown rice flour 1⁄2cup
Salt 1–11⁄2tsp
Sugar 2 tbsp
Xantan gum 1 tbsp
Dry yeast (not rapid rise) 2 tsp
Yeasted fruit gluten free loaf
Yeasted plain gluten free loaf (above) One batch
Brown sugar 3 tbsp
Cinnamon 1 tsp
Dried fruit 1 cup
Yeasted cheese gluten free loaf
Yeasted plain gluten free loaf (above) One batch
Grated cheese 1 cup
Yeasted seeded gluten free loaf
Yeasted plain gluten free loaf (above) One batch
* Water 450–480 mL
Seed mixture [sunflower, poppy, sesame,
soy grit, course polenta(corn), linseed meal
(L.S.A.)]
3 tbsp
Important Notes:
1. Do not leave gluten free bread in for keep warm.
Remove bread from Machine when baking is
complete.
2. Always assist kneading 5–10 minutes into
kneading process. Lift lid (do not turn machine
off), with spatula mix to ensure all wet and dry
ingredients are combined, scrape down sides.
Test dough by lifting some on spatula. Dough
should fall slowly from spatula.
If too thin add 2–4 tbsp of rice flour.
If too thick, add 1–3 tbsp of water.
(It should look like a thick cake mix or stiff mashed
potato).
3. 3 tbsp powdered milk (NZ: milk powder) can be
added to any of these recipes. Yeast responds
to protein by adding cheese and/or powdered
milk (NZ: milk powder), therefore the loaf will rise
more.
4. Flour fluctuates in refining therefore water content
differs considerably. Very refined flour (e.g. rice
flour labeled rice starch) will not need as much
water as a more course flour (e.g. McKenzies).
You may need to cut water back 20–30 mL for
finer flour.
Dough Recipes
[16 Basic] [17 Basic Raisin] [18 Whole wheat]
[19 Whole wheat Raisin] [20 Rye] [21 French]
[22 Pizza] [23 Brioche] [24 Speciality]
The Dough setting mixes and gives the dough it’s first rising before
you shape and bake it in your conventional oven.
: Timer cannot be used (except pizza)
Prepare your ingredients according to the recipe and select the correct menu. When
your dough is ready, shape it, allow it to rise, and then bake it yourself.
 The maximum load of the Bread Maker is 600 g.
Dough recipes using 300 gof flour may be doubled.
 When the DOUGH program has completed its operation, you may find that the
prepared dough is easier to shape if it is tipped onto a lightly floured board before
handling.
Example – making plain bread rolls
1 Shaping
Dough can be shaped into round rolls, plaits, knots, French
sticks, large or small cobs or put in a traditional loaf tin.
 Rolls
 Knot
 Hedgehogs
(Coat with a beaten egg)
Raisins
2 Proving
Most recipes require the dough to be left to prove i.e. to be
left to rise after shaping, before the final baking. Generally
the dough should be left to prove in a warm place (at
approximately 30-35˚C) until the dough has doubled in
size.
 Approximate proving time-Rolls 30-50 minutes, Whole
breads 50 minutes.
 To prevent a hard dry skin forming, cover the dough with
a large polythene bag or cover with lightly oiled cling
film.
3 Glazing/Baking
Brush with milk, salted water, beaten egg or oil. Sprinkle
with poppy seeds, sesame seeds. Bake following recipe
guidelines.
Rolls
 Select one of the following recipes and follow the method below.
Shape dough.
1
Place onto a greased baking tray and allow to prove until
2 doubled in size.
Brush with beaten egg.
3 Bake in a preheated oven at 180-200˚C for 10-20 minutes or
4 until golden brown.
Basic Dough
Menu ‘16’ (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour 475 g
Salt 2 tsp
Powdered milk 3 tbsp
Butter 45 g
Sugar 13⁄4tbsp
Water 300 mL
(NZ)
Surebake yeast 4 tsp
White flour 450 g
Salt 1 tsp
Milk powder 3 tbsp
Butter 4 tbsp
Sugar 11⁄2tsp
Water 270 mL
Wholemeal Dough 75%
Menu ‘18’ (3hr 15min)
(OZ)
Dry yeast 2 tsp
Whole wheat flour 370 g
Bread flour 125 g
Salt 2 tsp
Powdered milk 11⁄2tbsp
Butter 20 g
Sugar 1 tbsp
Water 360 mL
Bread improver, optional 1⁄2tsp
(NZ)
Surebake yeast 4 tsp
Wholemeal flour 330 g
White flour 120 g
Salt 1 tsp
Milk powder 2 tbsp
Butter 2 tbsp
Treacle 1 tbsp
Water 330 mL
Gluten Free Recipes

32 33
Recipes
Croissants
Menu ‘16’ (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour 475 g
Salt 2 tsp
Powdered milk 3 tbsp
Butter 30 g
Sugar 1⁄4cup
Water 300 mL
Butter, chilled for folding in the dough 250 g
(NZ)
Surebake yeast 4 tsp
White flour 450 g
Salt 1 tsp
Milk powder 3 tbsp
Butter 50 g
Sugar 2 tbsp
Water 240 mL
Butter, chilled for folding in the dough 250 g
Method:
Roll 250
1 g of chilled butter between two sheets of plastic
wrap into a rectangle (17 × 25 cm). Chill at least 1 hour.
Turn the dough into a greased bowl. Place in the refrigerator
2 for 30 minutes.
Roll out the dough on a lightly floured surface into a 30 cm
3 square.
Place the rolled out butter over two-thirds of the dough.
4 Fold the third without butter over the centre third.
Fold the remaining third on top. Seal edges.
5 Rest the dough in the refrigerator for 20-30 minutes.
Place the dough at right angles to the previous position in
6 the step 4. Roll out into 30 cm square.
Fold into thirds. Wrap and place into refrigerator for
20-30 minutes.
Roll and fold twice more. Wrap and chill after each folding.
After the final folding, chill several hours or overnight.
Spread the dough for the final time into 30 cm square. Cut
7 dough into 9 equal squares.
Cut each square diagonally to form two triangles.
Roll up each triangle loosely, starting from the side opposite
8 the point. Curve ends.
Place seam side down on a greased baking tray. Cover and
9 place in warm area for 30-50 minutes or until almost doubled
in size.
Brush with beaten egg. Bake in a preheated 200°C oven for
10
15-20 minutes or until golden brown.
Doughnuts
Use Basic Dough recipe on P. 31.
1
Divide the dough into equal portions.
2 Roll each portion into a ball.
Place on a lightly floured surface.
3 Cover with a plastic wrap and leave to rise for 20 minutes.
Shape each ball as desired, in a ring, twisted, or in an oval
4 shape. Place on a greased tray.
Leave to rise at 30°C for 30 minutes.
5
Deep fry the doughnuts until golden brown.
6
Roll in a mixture of sugar and cinnamon or cool and use
7 other toppings as desired.
Makes 12-16 doughnuts dependent on size and shape
8 selected.
Hot Cross Buns
Menu ‘17’ (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour 475 g
Salt 2 tsp
Powdered milk 3 tbsp
Butter 45 g
Sugar 13⁄4tbsp
Orange rind 1 tbsp
Mixed spice 1 tbsp
Water 260 mL
Egg, medium 1
* Mixed dried fruit 1 cup
(NZ)
Surebake yeast 4 tsp
White flour 450 g
Salt 1⁄2tsp
Milk powder 2 tbsp
Butter 6 tbsp
Brown sugar 3 tbsp
Orange rind 1 tbsp
Allspice 3 tsp
Water 200 mL
Egg, medium 1
* Sultanas 3⁄4cup
Method:
Divide the dough into 10 or 12 equal portions. Roll each
1 portion into a ball, and rest for 20 minutes.
Shape into a smooth ball by gently rolling, and place on a
2 greased tray.
Cover and leave to rise in a warm place (30–35°C) for
3 30 minutes or until doubled in size.
Put the crosses on the dough
4 Crosses
Flour 1⁄2cup
Oil 2 tbsp
Water to mix
Mix flour and oil, then add water to make a stiff paste. Pipe into the
shape of crosses — if a piping bag is not available, use a small plastic
bag with a corner cut off.
Bake in a preheated 200°C oven for 15–25 minutes or until
5 golden brown. Brush with the glaze.
Glaze
Milk 3 tbsp
Castor sugar 3 tbsp
Boil together until syrupy — brush over cooked buns when they are
removed from the oven.
Olive & Rosemary Rolls
Menu ‘17’ (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour 450 g
Salt 1 tsp
Powdered milk 2 tbsp
Sugar 1 tsp
Olive oil 1 tbsp
Fresh rosemary, chopped 1 tbsp
Water 260 mL
* Pitted black olives, quartered 50 g
(NZ)
Surebake yeast 4 tsp
White flour 450 g
Salt 1 tsp
Milk powder 2 tbsp
Sugar 1 tsp
Olive oil 1 tbsp
Fresh rosemary, chopped 1 tbsp
Water 260 mL
* Pitted black olives, quartered 50 g
Method:
Turn the dough out into a greased bowl.
1 Cover and let the dough rest for 20 minutes in the
refrigerator.
Divide the dough into 12–16 equal portions or into 2 long
2 loaves and place on a greased baking tray. Cover and leave
to rise in a warm place (30–35°C) for 30 minutes or until
doubled in size.
Brush with beaten egg and sprinkle with seeds.
3
Bake in a preheated 200°C oven for 15–25 minutes or until
4 golden brown.
Dough Recipes
t For addition of ingredients with * , see the instructions on P.14.

34 35
Recipes
Swedish Tea Ring
Menu ‘16’ (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour 450 g
Salt 1 tsp
Powdered milk 3 tbsp
Butter 50 g
Sugar 4 tbsp
Water 230 mL
(NZ)
Surebake yeast 4 tsp
White flour 450 g
Salt 1 tsp
Milk powder 3 tbsp
Butter 4 tbsp
Sugar 4 tbsp
Water 230 mL
Method:
Filling
Melted butter 2 tsp
Cinnamon 2 tsp
Brown sugar 1⁄2cup
Roll or pat the dough into a rectangle (50 X 30 cm).
1
Brush over surface of the dough with melted butter.
2
Mix cinnamon and brown sugar and sprinkle over butter.
3
Roll up like a swiss roll starting from the long side.
4
Press edges firmly underneath.
5
Join ends to make a circle, pinch edges together and place
6
on a greased oven tray.
Cut nearly through to the centre of the ring at 2.5 cm
7
intervals, turning each section so that it faces cut side up.
Cover with plastic wrap and leave to rise in a warm place
8
(30–35°C) for 30 minutes.
Brush with beaten egg.
9
Bake in a preheated 180°C oven for 15–25 minutes or until
10
golden brown.
Other fillings such as dried fruit, jam, mincemeat, nuts etc
11
can be used.
This tea ring can be iced with a vanilla icing if desired.
12
Sundried Tomato & Basil Rolls
Menu ‘17’ (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour 450 g
Salt 1 tsp
Sugar 1 tsp
Olive oil 1 tbsp
Fresh basil, chopped 2 tbsp
Grated parmesan cheese 2 tbsp
Water 250 mL
* Sundried tomatoes, chopped 1⁄4cup
(NZ)
Surebake yeast 4 tsp
White flour 450 g
Salt 1 tsp
Sugar 1 tsp
Olive oil 1 tbsp
Fresh basil, chopped 2 tbsp
Grated parmesan cheese 2 tbsp
Water 250 mL
* Sundried tomatoes, chopped 1⁄4cup
Method:
Divide the dough into 12 equal portions. Roll each portion
1 into a ball, and rest for 20 minutes.
Shape into a smooth ball by gently rolling, and place on a
2 greased tray.
Cover and leave to rise in a warm place (30–35°C) for
3 30 minutes or until doubled in size.
Bake in a preheated 200°C oven for 15–20 minutes or until
4 goldenbrown.
t For addition of ingredients with * , see the instructions on P.14.
Dough Recipes
Bagels
Menu ‘16’ (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour 450 g
Salt 1 tsp
Powdered milk 2 tbsp
Butter or oil 2 tbsp
Sugar 1 tbsp
Water 250 mL
(NZ)
Surebake yeast 4 tsp
White flour 450 g
Salt 1 tsp
Milk powder 2 tbsp
Butter or oil 2 tbsp
Sugar 1 tbsp
Water 250 mL
Method:
Divide dough into 12-16 equal portions.
1
Roll each portion into a log approximately 20 cm long.
2
Form into a ring, sealing both ends together tightly. Place on
3 a lightly greased tray and cover with glad wrap. Leave to rise
in a warm place (30-35°C) for 30 minutes.
Bring a large saucepan of water to the boil.
4 Using a slotted spoon place 3-4 bagels into the water at a
time. Boil for 1 minute turning once. Lift out and drain well.
Brush with the beaten egg and sprinkle over seeds.
5
Bake at 200°C for 20-30 minutes.
6
Whole Wheat Raisin Rolls
Menu ‘19’ (3hr 15min)
(OZ)
Dry yeast 11⁄2tsp
Bread flour 200 g
Whole wheat flour 200 g
Salt 2 tsp
Powdered milk 11⁄3tbsp
Butter 20 g
Sugar 1 tsp
Cinnamon 1 tbsp
Water 280 mL
Bread improver, optional 1⁄4tsp
* Raisins 1⁄3cup
(NZ)
Surebake yeast 31⁄2tsp
White flour 200 g
wholemeal flour 200 g
Salt 2 tsp
Milk powder 11⁄3tbsp
Butter 11⁄2tbsp
Sugar 1 tsp
Cinnamon 1 tbsp
Water 280 mL
* Raisins 1⁄3cup
Method:
Divide the dough into 16 equal portions.
1 Shape each portion into a roll.
(Follow instructions on P. 31.)
Place on a greased baking tray. Cover and let rise in a warm
2 place (30-35°C) for 30-40 minutes until almost doubled in
size.
Brush rolls with beaten egg, garnish with sliced almonds and
3 sugar, if desired.
Bake in a preheated 190°C oven for 15-20 minutes.
4

36 37
Recipes
Sunflower & Kibblewheat Rolls
Menu ‘18’ (3hr 15min)
(OZ)
Dry yeast 2 tsp
Bread flour 225 g
Whole wheat flour 225 g
Salt 1 tsp
Powdered milk 2 tbsp
Butter 25 g
Sugar 1 tsp
Sunflower seeds 1⁄4cup
Kibbled wheat 1⁄4cup
Water 300 mL
Bread improver, optional 1⁄4tsp
(NZ)
Surebake yeast 4 tsp
White flour 225 g
Wholemeal flour 225 g
Salt 1 tsp
Milk powder 2 tbsp
Butter 2 tbsp
Sugar 1 tsp
Sunflower seeds 1⁄4cup
Kibbled wheat 1⁄4cup
Water 300 mL
Method:
Divide the dough into 12-16 equal portions.
1 Shape into smooth balls and place on a lightly greased
baking tray. Cover and leave to rise in a warm place (30-
35°C) for 40-60 minutes or until doubled in size.
Brush the tops with beaten egg, then sprinkle with seeds.
2
Bake in a preheated 200°C oven for 20-30 minutes or until
3 golden brown.
Rye & White Rolls
Stage 1 Culture : Menu ‘22’ (45min)
(OZ)
Dry yeast 1 tsp
Bread flour 75 g
Rye flour 150 g
Water 200 mL
(NZ)
Surebake yeast 2 tsp
White flour 75 g
Rye flour 150 g
Water 200 mL
Stage 2 : Menu ‘20’ (2hr)
(OZ)
Dry yeast 11⁄4tsp
Rye flour 150 g
Bread flour 100 g
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 60 mL
(NZ)
Surebake yeast 3 tsp
Rye flour 150 g
White flour 100 g
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 60 mL
Method:
Put all culture ingredients in the bread pan and select menu
1 22.
• Use kneading blade (rye bread).
Turn off at the stop pad after 15 minutes.
2 (12 hours later)
Add all ingredients listed in stage 2 and select menu 20.
3
Divide dough into 12-15 pieces and shape into rolls.
4
Place on a greased baking tray and sprinkle with flour.
5 Leave to rise in a warm place (30-35˚C) for 25-35 minutes or
until doubled in size.
Glaze with oil and bake in a preheated oven at 220˚C for
6 10-15 minutes or until golden brown.
French Bread
Menu ‘21’ (3hr 35min)
(OZ)
Dry yeast 2 tsp
Bread flour 475 g
Salt 2 tsp
Butter 10 g
Sugar 2 tsp
Water 290 mL
(NZ)
Surebake yeast 3 tsp
White flour 450 g
Salt 1 tsp
Butter 1 tsp
Water 280 mL
Method:
Let the dough rest in a greased bowl for 20-30 minutes.
1
Knead dough on a lightly floured surface until it becomes
2 elastic and springs back when touched.
Divide the dough into 2 balls. Cover and let rest in a warm
3 place for 20 minutes.
Shape each ball into a flat rectangle. Roll up tightly from long
4 side; seal well. Taper ends.
Place on a greased baking tray. With a sharp knife, make
5 3 or 4 diagonal cuts about
1
⁄ 2 cm deep across top of the
loaves. Cover and leave to rise in a warm place (30-35˚C)
for 40-50 minutes until almost doubled in size.
Brush with beaten egg white, sprinkle with poppy seeds.
6
Bake in a preheated 200°C oven for 25-30 minutes or until
7 golden brown.
Brioche Dough (Chocolate Chip Brioche Roll)
; for 12 rolls
Menu ‘23’ (1hr 50min)
(OZ)
Dry yeast 1
3
⁄ 4 tsp
Bread flour 400 g
Sugar 4 tbsp
Salt 11⁄2tsp
Butter (Cut into 2 cm cubes and keep in
fridge) 70 g
Egg (beaten) 3 (150 g)
Milk 90 mL
Rum (dark) 15 mL (1 tbsp)
Additional Butter* (Cut into 1–2 cm cubes
and keep in fridge) 50 g
(NZ)
Surebake yeast 5 tsp
White flour 400 g
Sugar 3 tbsp
Salt 11⁄2tsp
Butter (Cut into 2 cm cubes and keep in
fridge) 70 g
Egg (beaten) 3 (150 g)
Milk 90 mL
Rum (dark) 15 mL (1 tbsp)
Additional Butter* (Cut into 1–2 cm cubes
and keep in fridge) 50 g
Optional Ingredients
Chocolate chips 120 g
• For addition of ingredients with*, follow programming instructions on P. 17.
Method:
Press the dough lightly to remove the gas.
1
Shape it round and wrap it with plastic wrap. Then rest it in
2 the refrigerator for 20 minutes.
 When you like to add chocolate chips, follow below
instructions. (Optional)
• Roll the dough to 25 × 30 cm (10’’×12’’)
• Sprinkle chocolate chips and fold the bottom one third
up and the top one third down. Then fold it in half.
• Rest the dough in the room temperature for 10 minutes
again. (Do not dry it .)
Press the dough lightly to remove the gas again, and divide
3 it into 12 rolls.
Rest the dough in the room temperature for 10-15 minutes.
4 (Do not dry it out.)
Shape the dough and place them on a greased baking tray
5 and allow to prove at 35˚C for 30-40 minutes.
Glaze and bake in oven at 180
6 ˚C for 15-20 minutes.
Dough Recipes

38 39
Recipes
Spelt Table Roll
; for 8 rolls
Menu ‘24’ (2hr 45min)
(OZ)
Dry yeast 2 tsp
Spelt White Flour 500 g
Sugar 11⁄2tsp
Salt 11⁄2tsp
Butter 10 g
Water* 280 mL
(NZ)
Surebake yeast 4 tsp
Spelt White Flour 500 g
Sugar 11⁄2tsp
Salt 11⁄2tsp
Butter 10 g
Water* 270 mL
*If in a hot room, use chilled water
Method:
Divide dough into 8 rolls and rest them for 15 minutes.
1
Shape the dough into rolls.
2
Place on a greased baking tray and allow to prove at 35˚C
3 until doubled in size. (approx. 40 minutes.)
Make a cut on top of the dough and bake in oven at 220˚C
4 for 15-20 minutes. (coupe)
Pizza
Menu ‘22’ (45min)
(OZ)
Dry yeast 1 tsp
Bread flour 475 g
Salt 1 tsp
Powdered milk 1 tbsp
Sugar 13⁄4tbsp
Olive oil 2 tbsp
Water 300 mL
(NZ)
Surebake yeast 4 tsp
White flour 450 g
Salt 1 tsp
Sugar 1 tsp
Olive oil 5 tbsp
Water 230 mL
• Turn to P. 21 for yeast.
Method:
Knead dough on a lightly floured surface until it becomes
1 elastic and springs back when touched.
Divide into 6 balls or 2 large balls, and place in warm area
2 for 10 minutes.
Shape each ball into a flat circle. Place the circles on a
3 baking tray and prick with a fork.
Leave to rise at room temperature for 15 minutes.
4
Brush each circle with tomato paste. Sprinkle with
5 Mozzarella cheese. Top with your favourite topping, such
as sliced onions, pepperoni, cooked sausage, capsicum or
olives.
Bake in a preheated 210°C oven for 15-20 minutes.
6
Focaccia
Menu ‘22’ (45min)
(OZ)
Dry yeast 2 tsp
Bread flour 475 g
Salt 2 tsp
Powdered milk 2 tbsp
Sugar 2 tbsp
Olive oil 2 tbsp
Water 300 mL
(NZ)
Surebake yeast 4 tsp
White flour 450 g
Salt 1 tsp
Milk powder 1 tbsp
Sugar 1 tsp
Butter 1 tbsp
Water 300 mL
• Turn to P. 21 for yeast.
Method:
Knead dough on a lightly floured surface until it becomes
1 elastic and springs back when touched.
Shape into a flat circle, place on a baking tray, make holes
2 with the end of a wooden spoon 5 cm apart over the surface
of the dough.
Cover and leave to rise in a warm place (30-35°C) for
3 20-30 minutes or until almost doubled in size.
Brush surface with olive oil, sprinkle with salt, basil,
4 rosemary and thyme.
Topping
Olive oil 2 tbsp
Salt 1⁄2tsp
Dried basil 1 tsp
Dried rosemary 1 tsp
Dried thyme 1 tsp
Bake in a preheated 210°C oven for 26-30 minutes.
5
Cake Recipes
[15 Bake only]
Bake cakes and teabreads.
: Timer cannot be used
 Use menu 15 for these recipes.
 This menu is not suitable for all
types of cake, such as Victoria
sandwich or those that require
going into a hot oven.
 Always use our tablespoon and
teaspoon measure in these
recipes.
The cake is made according to the
recipe in a separate mixing bowl
and then baked inside the bread
pan.
1
Mix the ingredients in a bowl.
2
Line the bottom and sides of
the bread pan with baking
parchment and pour in the
mixture.
• Make sure that the kneading
blade is removed from the
pan before the cake mixture
is added.
• Ensure that the cake mixture
is kept inside the baking
parchment.
3
Set the bread maker. (P.18)
• The maximum baking time is
1 hour 30 minutes.
Butter Cake
Menu ‘15’ (50min)
(OZ) (NZ)
Butter 100 g
Sugar 100 g
Egg, medium 2
Plain flour 275 g
Baking powder 21⁄2tsp
Milk 90 mL
Vanilla essence 1 tsp
Fruit & Walnut Cake
Menu ‘15’ (50min)
(OZ) (NZ)
Butter 90 g
Brown sugar 3⁄4cup
Eggs, medium 2
Whole wheat flour 150 g
Baking powder 1⁄2tsp
Cinnamon 1⁄2tsp
Nutmeg 1⁄2tsp
Milk 1⁄3cup
Raisins 1⁄2cup
Sultanas 1⁄2cup
Walnuts, chopped 1⁄2cup
Chocolate Cake
Menu ‘15’ (50min)
(OZ) (NZ)
Butter 100 g
Sugar 100 g
Egg, medium 2
Plain flour 275 g
Cocoa 30 g
Baking powder 21⁄2tsp
Milk 90 mL
Vanilla essence 1 tsp
Method:
Sift flour into a bowl.
1
Soften butter at room temperature.
2 Add sugar and beat well until creamy.
Add eggs one by one and beat further until
3 the mixture resembles frothy cream.
Add flour and baking powder a half portion at
4 a time and mix well.
Add remaining ingredients.
5
Remove the kneading blade from the bread
6 pan and line the bottom and sides with
baking parchment. Pour the mixture into the
bread pan.
Select menu 15 and enter 50 minutes on the
7 timer.
Test with a skewer to see if the centre is
8 cooked. If it is not, select the same menu
again and enter a further 5-10 minutes on the
timer.
Take the bread pan out using oven gloves
9 and leave to stand for 5 minutes before
removing from the bread pan and allowing
to cool.
Banana Yoghurt Tea Bread
Menu ‘15’ (55min)
(OZ) (NZ)
Plain flour 200 g
Baking powder 2 tsp
Baking soda 1⁄2tsp
Brown sugar 1⁄2cup
Eggs, medium 2
Plain yoghurt 1⁄4cup
Bananas, mashed 2
Butter, melted 50 g
Method:
Sift flour, baking powder and baking soda.
1 Add brown sugar.
In a separate bowl mix together eggs,
2 yoghurt and mashed banana.
Add the liquid ingredients and the cooled
3 melted butter to the dry ingredients. Stir
quickly and lightly.
Remove the kneading blade from the bread
4 pan and line the bottom and sides with
baking parchment. Pour the mixture into the
bread pan.
Select menu 15 and enter 55 minutes on the
5 timer.
Test with a skewer to see if the centre is
6 cooked. If it is not, select the same menu
again and enter a further 5-10 minutes on the
timer.
Take the bread pan out using oven gloves
7 and leave to stand for 5 minutes before
removing from the bread pan and allowing
to cool.
Dough Recipes