Swann SB22110N User manual

Bread Maker
Model: SB22110N
Helpline: 0333 220 6050 v1.0
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When using any electrical appliance, basic safety precautions
should always be followed including the following:
• PLEASE READ ALL INSTRUCTIONS.
• Before using check that the voltage of wall outlet corresponds
to that shown on the rating plate.
• Do not operate any appliance with a damaged cord or plug or
after the appliance malfunctions, or it is dropped or damaged
in any manner. Return the appliance to manufacturer or the
nearest authorized service agent for examination, repair or
electrical or mechanical adjustment.
• Do not touch hot surfaces.
• To protect against electric shock, do not immerse cord, plugs,
or housing in water or other liquid.
• Unplug from outlet when not in use, before putting on or taking
off parts, and before cleaning.
• Do not let cord hang over edge of table or hot surface.
• The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.
• Do not place on or near a hot gas or electric burner, or in a
heated oven.
• Do not touch any moving or spinning parts of the machine
when baking.
• Never switch on the appliance without properly placed bread
pan filled with ingredients.
• Never beat the bread pan on the top or edge to remove the
pan as this may damage the bread pan.
• Metal foils or other materials must not be inserted into the
bread maker as this can give rise to the risk of a fire or short
circuit.
IMPORTANT INFORMATION - RETAIN FOR FUTURE USE
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IMPORTANT INFORMATION - RETAIN FOR FUTURE USE
• 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 made by children unless they are
older than 8 and supervised
• Keep the appliance and its cord out of reach of children less
than 8 years.
• Never cover the bread maker with a towel or any other
material, heat and steam must be able to escape freely. A fire
can be caused if it is covered by, or comes into contact with
combustible material
• Do not operate the appliance for other than its intended use
• Always use the appliance on a secure, dry level surface
• Do not use outdoors.
• This appliance has been incorporated with a grounded plug.
Please ensure the wall outlet in your house is well earthed.
• This appliance is intended to be used in household and similar
applications such as: Staff kitchen areas in shops, offices and
other working environments; – Farm houses; By clients in
hotels, motels and other residential type environments; Bed
and breakfast type environments.
• The appliance is not intended to be operated by means of an
external timer or separate remote-control system.
• Do not operate the unit without bread pan placed in the
chamber to avoid damaging the appliance.
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Description: Bread Maker
Model: SB22110N
Input Voltage: 220-240V~
Frequency: 50Hz
Power consumption: 550 Watts
TECHNICAL DATA
CAUTIONS AND WARNINGS
CAUTION: SURFACES BECOME HOT DURING USE. ALWAYS USE OVEN
GLOVES WHENEVER POSSIBLE
CAUTION: PLEASE ENSURE YOUR WORK TOP IS ABLE TO WITHSTAND A
TEMPERATURE OF AT LEAST 60 DEGREES CENTIGRADE FOR EXTENDED
PERIODS. IF IN DOUBT, MOUNT THE PRODUCT ON A SUITABLE WOODEN
PLINTH.
THE BREAD MAKER HAS NON-SLIP FEET BUT THE KNEADING ACTION
CAN CAUSE IT TO MOVE SLIGHTLY ON THE WORK TOP. PLEASE ALLOW
ADEQUATE SPACE AND DO NOT SITE THE MACHINE NEAR THE EDGE OF
THE COUNTER TOP.
DO NOT SITE ON A WET OR GREASY WORK TOP.
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YOUR BREAD MAKER
Before first use, carefully remove all packaging and familiarise yourself with the vari-
ous parts of your product. Feel free to try out all the controls etc. You won’t damage
anything. Just keep your hands out of there!
Control Panel
Menu Button: Press repeatedly to cycle
through the 12 various programmes.
Colour button: To select light, medium
or dark crust (not available on all pro-
grammes
Start/stop button: Press to start the
process. Press and hold for 3 seconds to
pause/cancel the process.
Loaf button: Press to select small or
large loaf size. Default is large.
650g 800g
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LET’S MESS WITH IT!
USE YOUR LOAF! READ ALL THE SAFETY INSTRUCTIONS FIRST. As riveting as
they are, you really should read them instead of skipping to this bit.
Remove the bread pan (turn anti-clockwise to unlock and lift it out of the machine).
Wash the bread pan, paddle, cup and spoon in warm, soapy water. Rinse and dry
thoroughly. Please DON’T put any of the non-stick parts in the dishwasher - or they
won’t stay non-stick for very long!
Put the mixing paddle onto the peg in the bread pan. You need to turn the paddle to
align it with the flat side on the spindle, then it will slide right over. Then return the
bread pan to the machine (turn clockwise to lock).
As soon as the bread maker is plugged into power supply, a beep will be heard and
“1 3:00” will be displayed. But the colon between the “3” and “00” doesn’t flash
constantly. This means the programme isn’t running yet.
The number “1” on the left of the display is the default program (Basic). There are 12
of those in total. The arrow points to “800g” and “MEDIUM” crust is selected. These
are the default settings.
Start/Stop Button
The button is used for starting and stopping the selected baking programme.
To start a program, press the START/STOP button once. A short beep will be heard,
the indicator will light up, and the two colon dots in the time display begin to flash and
the programme starts.
Any other button is inactive except the START/STOP button after a programme
has begun. To stop the programme, press the START/STOP button for about
3 seconds. The machine will beep and stop. This feature will help to prevent any
unintentional disruption to the operation of the programme. If accidentally you start
a programme whilst familiarising yourself with the controls simply press the START/
STOP button for 3 seconds to reset. No harm done.
Menu Button
The MENU button is used to set different programs. Each time it is pressed
(accompanied by a short beep) the programme will vary. Press the button repeatedly
to cycle through the 12 menu options. The menu option number will be shown on the
left of the display.
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PROGRAMMES & SETTINGS
1. BASIC
For white and mixed breads, that mainly consist of white flour. The bread has a compact
consistency. You can adjust the bread crust browning by setting the COLOUR button.
If white bread is your thing, then this is the setting you will use the most.
These days, flour manufacturers have cottoned on the fact that more people use
bread makers. Many have formulated their flour to work very well in these machines.
You may find that BASIC setting can be used for wholemeal or brown too.
2. FRENCH
For light breads that have little or no fat content. Normally the bread is fluffy and has
a crispy crust. It doesn’t keep for as long due to low fat content - and it doesn’t come
out as sticks!
3. WHOLE WHEAT
Whole wheat flour requires longer kneading and rising steps. The bread will usually
be more compact and heavy due to the lower gluten content in these types of flour.
Very often, the recipe will call for some white flour to be added too - to help the whole
meal develop the gluten required to help the bread rise.
4. QUICK
Shorter kneading and rising steps. Although faster, it gives a smaller, more dense
loaf - but still very edible.
5. SWEET
For breads with additives such as fruit juices, grated coconut, raisins, dry fruits,
chocolate or added sugar. Due to a longer rising step, the bread will be light and airy.
6. GLUTEN FREE
The ingredients to create gluten-free breads are unique and depend a lot on the
brand of flour you buy. While they are yeast breads, the dough is generally wetter
and more like a batter. It is also important not to over-mix or over-knead gluten-free
dough. There is only one rise, and due to the high moisture content, baking time is
increased. Mix-ins (added ingredients) must be added at the very beginning of the
cycle with other basic ingredients. Most gluten free flours have a bread recipe with
them - use that for best results.
7. ULTRA FAST
Why would you even need this? If you’re the high powered type who likes eating
door steps and doesn’t have time to let the bread develop properly, then this is the
programme for you! Actually, this programme can be used for cakes too (see below)
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PROGRAMMES & SETTINGS
8. DOUGH
Kneading and rising steps, but without baking. Saves wear and tear on your knuckles.
Remove the dough and use for making bread rolls, pizza etc. Do the final rising step
outside the machine.
9. JAM
Boiling jams and marmalades (in case you forgot how to use a saucepan).
10. CAKE
Kneading, rise/rest and baking, but for breads made with soda or baking powder.
See also ULTRA FAST and GLUTEN FREE settings. They can give similar results.
11. SANDWICH
Kneading, rise and baking for baking light texture bread with a thinner crust. Doesn’t
come out sliced. You have to do that yourself.
12. BAKE
For additional baking of breads that are too light or not baked through. In this
programme there are no kneading or rising steps. This is actually more useful than
it might sound. Ingredients vary a LOT, so can give different results. Sometimes
breads/cakes need a bit more baking time. You can also remove the bread pan from
the machine and pop it in a regular oven - but this is easier.
COLOUR
With this button you can select light, medium or dark colour for the crust. This button
is not available for the following programmes: CAKE, SANDWICH, BAKE, DOUGH,
JAM.
LOAF (size)
Select the weight 650g or 800g (1.5lb - 2lb in old money. It modifies the kneading,
rising and baking steps depending on loaf size selected. Note: The default when
plugged in is 800g. However, if you set a 650g loaf going on the 800g setting, it’s
not the end of the world.
This button is only applicable for the following program: BASIC, FRENCH, WHOLE
WHEAT, SWEET , SANDWICH and GLUTEN FREE.
DELAY (TIME+, TIME-)
If you want to set the machine so your bread is ready for a later time (eg overnight
ready for the morning and the best wake up smell ever) you can use this button to
set the delay timer.
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PROGRAMMES & SETTINGS
The timer works in 10 minute increments and the display will show the total (including
process time). Example: It’s 11pm and you want to wake up to fresh bread at 7am.
Select the programme you need, then keep pressing the TIME+ button until the
display reads 8:00 (8 hours) The maximum delay is 13 hours. Note: For time delayed
baking, do not use any easily perishable ingredients such as eggs, fresh milk, fruits,
onions, etc.
KEEP WARM
Bread can be automatically kept warm for 1 hour after baking. During keeping warm,
if you would like to take the bread out, switch the programme off by pressing the
START/STOP button.
MEMORY
If the power supply is accidentally interrupted during the course of making bread,
as long as the power is reconnected within 10 minutes, the programme will simply
resume from where it left off. Very handy if you switch off the wrong plug by mistake!
If power is interrupted for more than 10 minutes, it’s game over for your loaf
unfortunately.
TEMPERATURES
The machine will work well in a wide range of temperatures, but there may be some
difference in loaf size between a very warm room and a very cold room. We suggest
that the room temperature should be within the range of 15 °C to 34°C. Water
temperature below 10 °C might not activate the yeast and the bread will not rise.
Water temperature over 35 °C may kill the yeast prematurely
WARNING DISPLAY & ERROR MESSAGES
If the display shows “H HH” after you have pressed START/STOP button, the
temperature inside is still too high to make bread reliably. Then the program has to
be stopped. Open the lid and let the machine cool down for 10 to 20 minutes.
If the display shows “E EE” after you have pressed START/STOP button, it means
there is a problem with the machine or programme. Try switching off for 20 minutes
then back on again. If the error persists you will need to call service number on front
of this book.
WHAT’S THAT SMELL?
You may notice a slight odour and even the odd whisp of vapour when baking your
first loaf. This is normal as protective oils on the element evaporate on first use. It will
only happen once. The fresh bread smell will always win!
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MAKING BREAD
HOW TO MAKE BREAD (boring but necessary version) Skip to “Your First Loaf”
section and come back to this if you get it wrong!
• Set the appliance on the firm and even surface.
• Before making bread, weigh the ingredients you need respectively with kitchen
scales or use the measuring cup and spoon provided.
• Remove the pan from the machine. Fix the kneading blade onto the drive shaft.
• Place ingredients into the bread pan. Usually the water or liquid should be
added first, then add sugar, salt and flour, always add yeast or baking powder
as the last ingredient
• Best way to add yeast or rising agents: With finger make a small indentation
on one side of the flour. Add yeast to indentation, ensure it does not come into
contact with the liquid ingredients or salt.
• Place pan back into the machine and turn to lock it into position
• Close the lid gently.
• Press the MENU button until your desired programme number is selected.
• Press the Colour button to select the desired crust colour.
• Press the LOAF SIZE button to select the desired size.
• Set the delay time by pressing “TIME+ or TIME-”button. This step may be
skipped if you want the bread maker to start working immediately.
• Press the START/STOP button once to start the programme, and the indicator
will light up.
• For the program of Basic, French, Whole wheat, Sandwich, Cake and Gluten
free, beeps sound will be heard during operation. This is to prompt you to add
solid ingredients where necessary.
• Open the lid and put in some ingredients. It is possible that steam will escape
through the vent in the lid during baking. This is normal. BE VERY CAREFUL
WHEN OPENING THE LID AS THE MACHINE MAY STILL BE RUNNING
• Once the process has been completed, ten beeps will be heard. You can
press START/STOP button for about 3 seconds to stop the process and
take out the bread. Open the Lid and while using oven mitts, turn the bread
pan in anti-clockwise and take out the bread pan.
• CAUTION: THE BREAD PAN AND BREAD MAY BE VERY HOT! ALWAYS HAN-
DLE WITH CARE.
• Let the bread pan cool down for 5 mins before removing the bread. Turn bread
pan upside down onto a wire cooling rack or clean cooking surface and gently
shake until bread falls out. If it doesn’t come out at first then shake harder!
Gently hold the top of the loaf with oven mitt or your loaf may end up bouncing
across the kitchen floor, which is quite discouraging.
• Let the bread cool for about 20 minutes before slicing. It is recommended slic-
ing bread with electric knife, or coarsely serrated knife (Swan sells those too!)
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MAKING BREAD
• If you are out of the room or have not pressed START/STOP button at the end
of operation, the bread will be kept warm automatically for 1 hour, when keep
warm is finished, one beep will be heard.
• Don’t leave the bread in the machine with the lid closed after the keep warm
step or the condensation will return to the bread and make it soggy!
• Now this part cannot be stressed enough. Once the loaf has cooled:
USE THE SUPPLIED HOOK TO CAREFULLY REMOVE THE
KNEADING PADDLE FROM THE BOTTOM OF THE LOAF.
Replacement paddles are expensive and we love to sell them. But we are quite sure
you don’t want to keep buying them.
Note: It is advised to store any uneaten bread in a sealed plastic bag or vessel.
Bread can be stored for about three days at room temperature (in a nice Swan
bread bin). In the refrigerator (yep, Swan sells those too!), storage time could be
as much as ten days.
HINTS, TIPS AND SHOPPING LIST
• STRONG WHITE BREAD FLOUR has high gluten content. It has good elastic
properties and is better at holding the bubbles made by the yeast during the ris-
ing process. This leads to a larger loaf with a lighter texture. When shopping for
bread flour, always look for STRONG flour specifically for bread making.
• STRONG WHOLE-WHEAT FLOUR is ground from grain. It contains wheat skin
and gluten. Whole-wheat flour is heavier with more fibre than white flour. The
bread made with 100% whole-wheat flour usually has a texture like flat packed
furniture, so many recipes usually combine whole-wheat flour with white flour to
achieve the best results.
• DRIED MILK POWDER. Gives the bread a nice malty taste and reduces the
need for more oil, butter or fat. It’s also good for bread made with the delay
timer as it will not spoil while sitting in the bread pan.
• YEAST. Use active dry yeast for bread making. All supermarkets sell it. It is
best bought in the individual sachets (not tubs). Each sachet typically contains 7
grammes.. This is more than you need for this machine. Once opened discard
any unused yeast. It won’t even keep until the next day!
• WATER. Hard water gives unpredictable results. Bottled water that has been
stored at room temperature water is best
• SALT. Basic table salt will work just fine but keep it away from the yeast while it
is sitting in the bread maker. Salt is important for the taste of the loaf but it will
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MAKING BREAD
inhibit the yeast. You can tweak the salt content a little but be aware that it can
have a marked effect on the size of your finished loaf.
• SUGAR. Regular granulated sugar is fine. Once the yeast is activated, the sugar
will feed it. That means it is a vital ingredients in most loaves. You can tweak the
sugar content a little but be aware that it can also have a marked effect on the
size of your finished loaf.
• EGGS can improve bread texture, make the bread more nourishing and larger
in size, the egg should be room temperature and pre-mixed before adding to
the bread pan.
• FATS like butter, oil etc. can make bread softer and increase storage life. But-
ter should be melted or chopped to small pieces before using.
• BAKING POWDER or SODA is used for rising the Ultra Fast bread and cake.
As it does not need rise time, and it can produce bubbles to soften the texture
of bread utilizing chemical principles rather than the organic method of yeast.
INGREDIENT MEASUREMENT
One of the most important steps for making good bread is proper measuring of in-
gredients. It is strongly suggested to use digital scales instead of the measuring cup
until you become more adept at making bread. Use the supplied measuring spoon
for tbsp and tsp quantities.
• Weighing liquid ingredients. These can be measured with measuring cup or
by weight . TIP: Water can easily be weighed out since 250ml of water is the
same as 250g of water! One of the many joys of the metric system!
• Dry measuring can be done by gently spooning ingredients into the measur-
ing cup and then once filled, leveling off with a knife. When measuring small
amounts of dry ingredients, the measuring spoon should be used. Measure-
ments should be level, not heaped as this small difference could throw out the
critical balance of the recipe.
• Adding sequence. The sequence of adding ingredients should be noted. Gener-
ally speaking, the sequence is: liquid ingredient, eggs, salt and milk powder etc.
When adding the ingredients, the flour shouldn’t be wetted by liquid completely.
The yeast can only be placed on the dry flour. And yeast should not touch the
salt. When you use the delay function for a long time, avoid adding perishable
ingredients such as eggs, milk or fresh fruit ingredients.
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YOUR FIRST LOAF
It is important to us (and you) that your first experience of machine bread making
is a good one! So let’s start with a step-by-step first white loaf. We’re making the
650g size here.
Put the paddle in the bread pan first. Doing it after you add the ingredients is
messy. This has never happened to us - ever ;)
Ingredients. Add to bread pan in the order listed Amount
1. Water.
Room temperature. If you live in a hard water area, use
bottled.
270ml
2. Strong white bread flour
Regular plain flour won’t cut it.
430g
3. Butter.
Measure with spoon provided.
1 tbsp
4. Sugar.
Measure with spoon provided
1 tbsp
5. Salt.
Measure with spoon provided
1 tsp
Active dried yeast.
In sachets, not tubs, Measure with spoon provided. Keep
it away from the salt!
1 tsp
Machines don’t forgive.
Measure accurately. Weigh the water if you can. It’s more accurate. Salt and yeast
are measured in TEASPOONS (small end). When adding the yeast, make a dent in
the flour and pour it in there to keep it away from the salt.
Machines don’t forgive.
Put the loaded bread pan in the machine, close the lid and plug it in. The machine
will beep and BASIC (1) programme will be shown. Press LOAF button to select
650g size (not the end of the world if you forget that bit). Press START/STOP to set
it going.
TIP: Just let it run. Don’t be tempted to open the lid during the mixing process. Cer-
tainly don’t be tempted to put your hands in. The machine won’t stop and won’t
think twice about adding your fingers to the recipe without your permission!
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HOW DID IT TURN OUT?
The machine has beeped to tell you your loaf is ready!
• Switch off and unplug it.
• Open the lid and using oven mitts or similar, turn the bread pan anti-clockwise
and remove it from the machine.
• Holding with BOTH hands, tip the bread pan upside down. Then shake! Keep
your gloved fingers over the top so the load doesn’t go bouncing across your
kitchen floor.
• If it doesn’t come out, shake it harder!
• Set the loaf on a wire rack to cool for at least 20 mins before removing the pad-
dle from the base (use the hook provided).
• DON’T forget that last bit. We’ll gladly send you a new paddle, but they’re not
free!
These are ours. The smaller was using the above recipe. The large using the 800g
recipe. They didn’t last long.
We’re sure yours turned out like these but if they didn’t, don’t despair! Have a look
at the next couple of pages to see where it might have gone wrong.
Most of the time it’s the ingredients - not you, and not the machine.
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TROUBLE AT T’ MILL
No Problem Cause Solution
1 Smoke from ventila-
tion holes when
baking
Some ingredients stick to the
heating element or nearby.
On first use, preserving
oils from the element will
evaporate
To clean element and oven
cavity, unplug the bread
maker and allow to cool
then clean the element and
oven cavity
2 Bread bottom crust
is too thick
Bread left in breadpan too
long
Remove bread from pan as
soon as it is cool enough to
do so safely
3 Difficulty removing
kneading paddle
from pan
Kneading paddle sticks to
shaft in bread pan
After removing loaf, soak
breadpan in hot water for
10 minutes. This will re-
lease the kneading paddle
4 Difficulty mixing,
Machine sounds
strained
Not enough liquid in mixture Add liquid 1 tbsp at a time
5 Display reads H:HH
after pressing
START/STOP button
Temperature inside bread-
maker is too hot
Press START/STOP button
for 3 seconds. Remove
bread pan. Allow machine
to cool down
6 Motor runs but
dough isn’t moving
Breadpan is not properly in
place or kneading paddle not
present
Press START/STOP button
for 3 seconds to cancel
programme. Refit paddle
and/or breadpan
7 Bread rises to press
against the lid of the
machine
Too much yeast. Water too
warm. Environment too warm
Adjust yeast quantity
downward on next recipe.
Observe water and room
temperatures stated above
8 Bread size is small
or doesn’t rise
Not enough yeast or yeast
missing? Too much salt. Wa-
ter temp too low/high. Room
too cold
Don’t forget the yeast! Hap-
pens to the best of us!
9 Dough overflows Too much liquid in mixture Reduce liquid on next loaf
10 Loaf sinks in middle 1. Flour used not strong
enough. 2. Yeast tempera-
ture too high or ferment rate
too rapid. 3. Excessive water.
4. Friends unimpressed
1. Only use strong flour.
2. Observe points on tem-
peratures. Only use good
quality active dry yeast in
sachets. 3. Reduce water
on next loaf. 4. Don’t show
this one to your friends
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TROUBLE AT T’ MILL
11 Bread is dense 1. Too much flour or not
enough water. 2. Too many
fruit ingredients. 3. Too much
wholewheat flour
1. Adjust water/flour mix
on next loaf. 2, Reduce wet
ingredients like fruit. 3.
Wholewheat flour should
be mixed with white flour -
usually 50/50
12 Large cavities in loaf Too much water or yeast.
Water temperature is too
high
Reduce yeast a little and
observe correct water
temperature range
13 Dry flour on outside
of finished loaf
Too much gluten from flour
or added ingredients like
bananas or butter
Reduce accordingly
14 Crust is too thick
and dark when mak-
ing cakes
Sugar causes both of these
effects
Stop bake step a little
earlier if necessary
CLEANING & MAINTENANCE
Disconnect the machine from the power and let it cool down prior to cleaning.
Please don;t put the bread pan or the paddle in the dishwasher. It reduces the life of the
non-stick surface considerably.
• Bread pan: Rub inside and outside with a damp cloth. Do not use any sharp or abrasive
agents for the consideration of protecting the non-stick coating. The pan must be dried
completely prior to installing.
• Kneading blade: If the kneading blade is difficult to remove from the axle, in such an
event fill the container with warm water and allow it to soak for about 10 minutes. The
kneading blade can then be easily removed for cleaning. Also wipe the blade carefully
with a damp cotton cloth.
• Lid and view window: Clean the lid inside and outside with a slightly damp cloth.
• Housing: Gently wipe the outer surface of housing with a wet cloth. Do not use any
abrasive cleaner to clean as this would degrade the high polish of the surface. Never
immerse the housing into water for cleaning.
• Before the bread maker is packed away for storage, ensure that it has completely
cooled down, clean and dry, put the spoon and the kneading blade in the pan, and close
the lid
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RECIPES
PROGRAMME 1 (BASIC) RECIPES. ADD INGREDIENTS IN ORDER SHOWN:
Basic White
Loaf size 1.5lb (680g) 2lb (800g)
Water 270ml 360ml
Strong white bread flour 430g 570g
Sugar 1 tbsp 1 1/2 tbsp
Butter/Margarine 1 tbsp 1 1/2 tbsp
Salt 1 tsp 1 tsp
Fast Action Dried Yeast 1 tsp 1 tsp (yes the same)
Note: Yes the 800g loaf uses the same amount of yeast. You could get away with a
bit more but it depends on the brand of flour. There is also a risk of over-rising.
Herb Bread
Loaf size 1.5lb (680g) 2lb (800g)
Water 270ml 360ml
Strong white bread flour 430g 570g
Sugar 1 tbsp 1 1/2 tbsp
Olive oil 1 tbsp 1 1/2 tbsp
Salt 1 tsp 1 tsp
Dried basil 1½ tsp 2 tsp
Dried thyme 1½ tsp 2 tsp
Dried marjoram 1½ tsp 2 tsp
Fast Action Yeast 1¼ tsp 1¼ tsp
Notes: little bit more yeast for this recipe. You can also use 1tsp and set the Whole-
wheat setting instead.
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RECIPES
PROGRAMME 1 (BASIC) RECIPES. ADD INGREDIENTS IN ORDER SHOWN:
Raisin Bread
Loaf size 1.5lb (680g) 2lb (800g)
Water 270ml 360ml
Strong white bread flour 430g 570g
Sugar 2 tbsp 3 tbsp
Butter/Margarine 3 tbsp 4 tbsp
Salt 1½ tsp 2 tsp
Dried cinnamon ¾ tsp 1 tsp
Fast Action Yeast 1¼ tsp 1¼ tsp
Raisins (add at beeps) ½ cup ¾ cup
Notes: Bit more fat and sugar in this one. Loaf won’t be as light and fluffy.
Cheese n Onion Bread
Loaf size 1.5lb (680g) 2lb (800g)
Water 240ml 300ml
Strong white bread flour 430g 570g
Sugar 1 tbsp 1 1/2 tbsp
Grated cheddar cheese 1 cup 1½ cup
Salt 0 tsp 0 tsp
Onion granules/powder 1½ tbsp 2 tbsp
Fast Action Yeast 1¼ tsp 1½ tsp
Notes: need to watch the moisture content on this one. Keep checking. If it looks
too wet, add 1-2 tbsp flour. No salt or butter needed because there is plenty in the
cheese.
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RECIPES
PROGRAMME 2 (FRENCH BREAD). ADD INGREDIENTS IN ORDER SHOWN:
Bread with just 3 ingredients! If you’re a flour connoisseur (and who isn’t) try
to get the best bread flour you can for this, as all the flavour will come from the
flour.
Loaf size 1.5lb (680g) 2lb (800g)
Water 270ml 360ml
Strong white bread flour 430g 570g
Fast Action Yeast 1¼ tsp 1¼ tsp
Notes: Use FRENCH setting. Use the best artisan, white flour you can find. Add
1tbsp of dried milk for a nice malty taste.
PROGRAMME 3 (WHOLEWHEAT BREAD). ADD INGREDIENTS IN ORDER
SHOWN:
Wholewheat/granary bread
Loaf size 1.5lb (680g) 2lb (800g)
Water 270ml 360ml
Strong wholemeal bread flour 300g 400g
Strong white bread flour 130g 170g
Sugar 1½ tbsp 2 tbsp
Butter/Margarine 2 tbsp 3 tbsp
Salt 1½ tsp 2 tsp
Fast Action Yeast 1 tsp 1 tsp
Notes: Some supermarkets are specifical-
ly milling their flour so that no white needs
to be added. Check the packet.
Eg: Sainsbury’s granary flour can be used
as is - without white flour
If in doubt use white and wholewheat as
above.
Here’s ours using the above recipe:
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PROGRAMME 4 (QUICK BREAD). ADD INGREDIENTS IN ORDER SHOWN:
Oatmeal bread
One size
Milk 240ml
Beaten eggs 2
Sugar ¼ cup
Sunflower oil ½ tbsp
Syrup/treacle 2 tbsp
Salt 1 tsp
Plain flour (not bread flour) 300g
Porridge oats 1 cup
Baking powder ½ tsp
Bicarbonate of soda ½ tsp
Notes: Use default loaf size setting on machine. All ingredients should be room
temperature.
PROGRAMME 5 (SWEET BREAD). ADD INGREDIENTS IN ORDER SHOWN:
Fruit loaf
Loaf size 1.5lb (680g) 2lb (800g)
Water 270ml 320ml
Strong wholemeal bread flour 430g 570g
Sugar 50g 70g
Milk powder 2½ tbsp 3 tbsp
Butter/Margarine 2 tbsp 3 tbsp
Salt 1½ tsp 2 tsp
Nutmeg ¾ tsp 1 tsp
Fast Action Yeast 1 tsp 1 tsp
Dried mixed fruit (add at beeps) ½ cup ¾ cup
Add fruit etc at the beeps.
RECIPES
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