Panasonic | SD250_NZ | Operating instructions | Panasonic SD250 Operating Instructions

Panasonic SD250 Operating Instructions
SD-250
Thank you for purchasing a
Panasonic
¨
, SD-250.
For your own safety and convenience, please read these instructions carefully before operating.
Installation of the
¨
.
IMPORTANT: THIS UNIT HAS TO BE EARTHED FOR PERSONAL SAFETY!
If your AC outlet is not grounded, it is the personal responsibility of the customer to have it
replaced with a properly ground wall socket of 230V 50Hz.
The
¨
has to be installed to a minimum 10-ampere (T) fuse.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed
including the following:
1. READ ALL INSTRUCTIONS BEFORE USE.
2. Follow all warnings and instructions marked on the product.
3. Unplug this product from wall outlet when not in use and before cleaning.
Do not immerse appliance in water or other liquid. Use a soft sponge and mild
detergent when cleaning the inside of the pan or kneading blade. The cabinet may
be cleaned with a cloth, dampened with a mild soap and water solution.
4. Do not touch hot surfaces. Use oven mitts when handling hot materials, allow metal
parts to cool before cleaning.
5. Close supervision is necessary when any appliance is used near children.
6. Do not allow anything to rest on power cord. Do not plug in cord where persons may
walk or trip.
7. Do not operate any appliance with a damaged or frayed cord. Refer servicing of
appliance to an authorised service centre if the unit should malfunction or be
damaged in any manner.
8. This appliance is not intended for commercial use. It is for household use only.
9. The use of attachments not recommended by manufacturer may cause damage or
injury.
10. Avoid contacting moving parts.
11. Do not use outdoors. Do not use appliance for other than intended use.
12. Do not let cord hang over edge of table or counter, or touch hot surfaces.
13. Do not place on or near a hot gas or electric burner, or in a heated oven.
14. To disconnect, grip plug and pull from wall outlet. Never pull on cord.
15. The unit may vibrate or move during the kneading process. Do NOT place the
unit near the edge of a countertop. Place the unit securely where movement of the
unit will not cause it to fall off the countertop.
16. If the supply cord of this equipment is damaged, it must be replaced by the special
cord (Part No. ADA24R117).
SAVE THESE INSTRUCTIONS
Note:
A. A short power-supply cord is provided to reduce the risk resulting from becoming
entangled in or tripping over a longer cord.
B. Extension cords are available and may be used if care is exercised in their use.
C. If extension cord is used:
(1) the marked electrical rating of the extension cord should be at least as great as
the electrical rating of the appliance,
and
(2) the longer cord should be arranged so that it will not drape over the countertop or
tabletop where it can be pulled on by children or tripped over unintentionally.
Table of Contents
Basic Principles when Baking with
¨ ........................3
-Basic Features ...........................................................................3
Baking Programs.........................................................................4
Parts identification .......................................................................5
Control panel-display/functions...................................................6
How to use.............................................................................7Ð12
-To use the timer for baking loaves only
with the BAKE mode................................................................10
-Using the BAKE RAPID mode ................................................10
-Using the DOUGH mode.........................................................11
-Using the BAKE ONLY mode ...........................................11Ð12
How to clean..............................................................................12
Slicing and storing the bread ....................................................13
Leakage of bread ingredients from the bread pan...................13
Specifications............................................................................ 13
Display Indications for Abnormal Conditions ...........................14
Before calling for service ....................................................15Ð16
The Role of Ingredients in Bread Baking ...........................17Ð18
Other Ingredients Used for Flavoured Loaves.........................19
Differences in Baking Results...................................................20
Recipes................................................................................21Ð41
Basic recipes ..................................................................... 21Ð22
Whole wheat recipes................................................................22
French bread recipe.................................................................22
Basic raisin recipes ..................................................................23
Whole wheat raisin recipes ..................................................... 24
Multigrain recipes..................................................................... 25
Basic dough recipes ..........................................................26Ð32
Basic Raisin dough recipes ...............................................32Ð34
Whole wheat dough recipes ....................................................35
Whole wheat raisin dough recipes ..........................................36
Multigrain dough recipes..........................................................37
French dough recipe................................................................38
Pizza dough recipes..........................................................38Ð39
Bake only recipes..............................................................40Ð41
Problems and causes when baking bread on Dough modes..42
Q & A..........................................................................................42
Basic Principles when Baking with
¨
Basic Features
Choice of bread modes
BASIC. . . . . . . . . . . . . For producing loaves of bread using white high grade flour as the major ingredient.
WHOLE WHEAT. . . . .For loaves using wholemeal strong flour as the main ingredient.
MULTIGRAIN. . . . . . . For breads with cereals/grains such as rye, etc. mainly using wholemeal strong flour.
FRENCH . . . . . . . . . . For loaves with crisp crust and open texture. It has crisp taste because sugar is not
included in the ingredients.
PIZZA . . . . . . . . . . . . .A rapid dough mode for pizza, and flat breads.
BAKE ONLY . . . . . . . A mode for baking powder loaves and teabreads.
Choice of baking modes
BAKE . . . . . . . . . . . . . The unit automatically mixes ingredients, kneads the dough, rises it and bakes it.
BAKE RAPID . . . . . . . The unit mixes ingredients, kneads the dough, rises it and automatically bakes it faster
than the standard BAKE mode.
BAKE SANDWICH. . . The unit automatically makes a medium size loaf of bread with a soft crust suitable for
sandwich slices.
BAKE RAISIN . . . . . . .The unit automatically makes bread as in the BAKE mode. A beeper sounds to let you
know when to add dried fruits, such as raisins. This is to prevent them from being
crushed during the kneading process.
DOUGH . . . . . . . . . . . The unit automatically prepares dough for focaccia, dinner rolls, doughnuts, croissants, etc.
DOUGH RAISIN . . . . .The unit automatically prepares dough as in the DOUGH mode. A beeper sounds to
let you know when to add dried fruits as in the BAKE RAISIN mode.
-A 13-hour timer allows you to prepare everything the night before and wake up to the aroma of freshly
baked bread. (Certain BAKE modes only). The result may differ when the timer is used.
-The beep sounds eight times when baking in the BAKE modes or rising of dough in the DOUGH modes is
completed.
-The beep also sounds in the BAKE RAISIN and DOUGH RAISIN modes, when the machine pauses for 3
minutes during the kneading process to add the raisins, chopped dried fruits and / or nuts.
Choice of size and crust colour
The selection of size and crust colour is possible for the following modes:
If not selected, the
¨
will automatically select XL size with a medium crust.
Mode
Size Selection
Crust Colour Selection
Size / Colour
XL
L
M
Dark
Medium
Light
BASIC BAKE
Ã
Ã
Ã
Ã
Ã
Ã
BASIC BAKE RAPID
Ã
Ã
Ã
Ã
Ã
Ã
BASIC BAKE RAISIN
Ã
Ã
Ã
Ã
Ã
WHOLE WHEAT BAKE
Ã
Ã
Ã
WHOLE WHEAT BAKE RAPID
Ã
Ã
Ã
WHOLE WHEAT BAKE RAISIN
Ã
Ã
Ã
¥ Size and crust colour will be affected by the room temperature and the quality of flour and/or other ingredients.
- 3 -
Baking Programs
NOTE:
¥ The duration of each process is only approximate and will vary according to the ambient
temperature.
The
following time is when the timer is not used. (The availability of the timer for the mode
¥
is indicated with a tick ( ) in the ÒtimerÓ column.)
¥There will be keep-warm of up to 60 minutes after the baking is complete until the STOP pad
is pressed, for all BAKE (loaf) modes. The keep-warm is not available for the DOUGH modes
and the BAKE ONLY mode.
¥For Bake Raisin & Dough Raisin modes, there will be a break of 3 minutes during the kneading
process to add dried fruits and nuts.
BAKE (loaf) modes
Whole Wheat
Bake
Basic Bake
Mode
P
r
o
c
e
s
s
Basic Bake
Sandwich
Basic
Bake Rapid
Basic
Whole Wheat Whole Wheat Whole Wheat
Bake Raisin Bake Sandwich Bake Rapid
Bake Raisin
French Bake
Bake Only
40 min ~
1 hr 55 min
10 ~ 20
min
2 hr 55 min ~
4 hr 10 min
-
Multigrain
Bake
Rise
30 ~ 60
min
15 ~ 30
min
1 hr 50 min ~
2 hr 20 min
Bake
50 min
35 min
50 min
50 min
45 min
50 min
55 min
30 ~ 90 min
Total
4 hours
1 hr 55min
4 hours
5 hours
3 hours
5 hours
6 hours
30 ~ 90 min
Rest
Knead
30 ~ 60
60 ~ 90
60 ~ 90
15 min
min
min
min
15 ~ 20
15 ~ 30
15 ~ 25
15 ~ 25
15 ~ 25
min
min
min
min
min
approx. 1 hr 50 min ~ 2 hr 20 min ~ approx.
2 hr 20 min ~
1 hour
2 hr 20 min 2 hr 50 min 1 hr 40 min 2 hr 50 min
-
Timer
DOUGH modes
Whole Wheat
Dough
Basic Dough
Mode
Rest
P
r Knead
o
c Rise
e
s Knead
s
Rise
Total
Basic Dough
Raisin
Whole Wheat French Dough
Dough Raisin
Pizza Dough
Multigrain
Dough
30 ~ 50
55 ~ 75
min
min
15 ~ 25
15 ~ 30
min
min
1 hr ~
1 hr 40 min ~
1 hr 20 min 2 hours
-
-
-
-
40 min ~
1 hr 35 min
10 ~ 20
10 ~ 15
min
min
1 hr 45 min ~ 10 ~ 15
2 hr 40 min
min
Approx.
10 min
Approx.
10 min
2 hr 20 min 3 hr 15 min 3 hr 35 min
45 min
Timer
-4-
-
Parts identification
Bread pan
Slide in the pan to the correct position in
the unit.
Twist slightly anti-clockwise to remove.
To remove
Kneading blade
Handle
Lid
Kneader
mounting shaft
Control panel
Body
Accessories
Measuring spoon
Use to measure sugar, salt, etc.
Tablespoon (approx. 15 mR)
Teaspoon (approx. 5 mR)
Cord
Plug
Measuring cup
Use to measure liquids.
( 240 mR)
- 5 -
Control panel-display/functions
¨
Be sure you understand the function of each pad before using the .
NOTE: The unit has a protective film overlay on the control panel to prevent scratching or marring
during shipping.
You may peel this film off and discard it.
Display window
All modes and indications are shown here for reference.
MENU
Press to select the type of bread: BASIC, WHOLE WHEAT,
MULTIGRAIN, FRENCH, PIZZA or BAKE ONLY.
(It is not necessary to press this pad for BASIC. )
Each time the pad is pressed, the display will
change accordingly.
SELECT
SD-250
DARK LIGHT
BASIC
WHOLEWHEAT
MULTIGRAIN
RAISIN
BAKE DOUGH FRENCH
RAPID ALERT PIZZA
BAKEONLY
SANDWICH
XL L M
SELECT
MENU
TEMP REST
SIZE
CRUST
TIMER
START
STOP
Press to select the bake mode: BAKE, BAKE
RAPID, BAKE SANDWICH, BAKE RAISIN,
DOUGH or DOUGH RAISIN.
(It is not necessary to press this pad for BAKE .)
Each time the pad is pressed, the display will
change accordingly.
SIZE
Press this pad to select the size of the loaf for:
BAKE, BAKE RAPID & BAKE RAISIN modes of
BASIC and WHOLE WHEAT loaves.
CRUST
Press this pad to select the colour of the crust
for BAKE, BAKE RAPID & BAKE RAISIN modes
of BASIC loaf.
TIMER
Press this pad to set the timer and to set the
baking time for BAKE ONLY mode.
The time will advance 10 minutes each time this pad
is pressed. (1 minute for the BAKE ONLY mode.)
The timer setting will change rapidly if constant
pressure is applied to the pad.
Indicating light
The red light will be lit when in operation.
It will flash when the bread baking or the dough
making is completed.
It will also flash in a different frequency when
operated in abnormal conditions.
START/STOP
Press this pad to start operation or begin the timer.
Press this pad to stop operation or cancel the timer setting.
To stop operation, the pad must be pressed and
held for 1 second.
-6-
How to use
Steps
1
Notes
Remove the bread pan from the unit.
Twist slightly anti-clockwise and pull
up, using the handle.
Mount the kneading blade on the shaft.
2
3
Make sure that the kneading blade and
The kneading blade is
the kneading shaft are free of bread
designed to fit loosely on the
crumbs.
shaft with some loose turning.
Place
dry yeast
inside the
For best results, place the yeast
first, so that it is at the bottom of
bread pan.
all other ingredients.
Place flour and all dry ingredients inside
Flour, dry milk, salt, sugar,
the bread pan.
butter, etc., first.
RAISIN modes only
You may place dried fruits (e.g. raisins)
later when the beeper sounds to prevent
them from being crushed (see step 10.)
4
5
Pour water and other liquids, if any, into
the bread pan.
Place the bread pan inside the body.
Wipe off any moisture or
foreign matter from the outside
Be sure the bread pan contacts the
of the bread pan before
bottom of the unit.
placing it in the unit.
Fold the handle down.
If the bread pan is not placed
correctly, the dough will not be
kneaded properly.
6
Close the top lid.
Plug into a 230 volt outlet.
will light up.
- 7 -
Position the unit away from
edge of the table or countertop.
The unit may vibrate or move
during the kneading process.
Place the unit where it will not
fall off should the unit move
during the kneading process.
Steps
7
DARK
LIGHT
TEMP
REST
RAISIN
BAKE
DOUGH
RAPID
ALERT
SANDWICH
XL
L
8
REST
L
on P. 3.
For BASIC, it is not necessary to press
this pad.
MENU
RAISIN
BAKE
DOUGH
RAPID
ALERT
SANDWICH
XL
See ÒChoice of bread modesÓ
indicated on the right of display.
refer to P.11 Ð 12 for instructions.
LIGHT
TEMP
Press MENU to choose the type of bread
For BAKE ONLY program,
M
SELECT
DARK
BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY
Notes
BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY
M
Press SELECT to choose BAKE RAPID,
See ÒChoice of baking modesÓ
BAKE SANDWICH, BAKE RAISIN,
on P. 3.
DOUGH or DOUGH RAISIN.
The mode you require will flash.
SELECT
MENU
For BAKE, it is not necessary to press
this pad.
Select size.
SIZE
CRUST
Select crust colour.
See availability of size and
colour selection on P. 3.
9
Press START/STOP.
START
during resting.
STOP
DARK
ÒRest Ó begins.
REST
RAISIN
BAKE
DOUGH
RAPID
ALERT
SANDWICH
XL
The resting settles the temperature of
A clicking noise may be heard
the bread pan and ingredients.
during operation. This is not a
LIGHT
TEMP
L
malfunction.
BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY
M
The above display is
After rest, the process will proceed to
For information of the process
knead, then to rise and finally, bake.
of each mode, see P. 4.
The time remaining until the bread is
The time required for each of
finished is displayed in hours and
the steps will vary according
minutes. (3:59, 3:58・
・
・)
to factors such as voltage
fluctuation and room
for BASIC–BAKE,
temperature.
XL size, medium colour.
10
RAISIN modes only
DARK
LIGHT
TEMP
REST
RAISIN
BAKE
DOUGH
RAPID
ALERT
SANDWICH
XL
L
There will be no mixing action
BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY
M
The above display
is for BASIC-BAKE
RAISIN, XL size,
In the last part of kneading, there will be
For BASIC: 42~72 minutes from
two sessions of beep sound. RAISIN on
START.
display will blink and kneading will stop
For WHOLE WHEAT: 72~102
for 3 minutes.
minutes from START.
Add the dried fruits (e.g. raisins) during
this period to prevent them from being
crushed.
Do not put your finger in the dough,
or touch the bread pan while adding
the dried fruits.
During operation, do not remove
Close the lid and leave the unit.
When 3 minutes have passed, kneading
will begin again and the RAISIN will
stop blinking.
light colour.
- 8 -
the pan, nor unplug the power cord.
The timer cannot be used
for this mode.
Steps
11
12
Beep
Beep
Notes
The beeper will sound eight times and
the indicating light will flash when the
bread is baked, or the dough is
completed.
Promptly open the lid and remove the
bread pan using oven gloves.
Press START/ STOP.
The bread pan will be very
hot.
Do not place it on any plastic
surfaces. Handle carefully.
The unit keeps the bread warm for 1
hour or until START/ STOP is pressed to
If the bread is left in the unit,
prevent condensation of the steam.
further browning of crust colour
may occur.
For DOUGH modes, follow each recipe
directions for further steps instructed in
the cook book.
13
Turn the pan upside down.
Shake the pan several times to release
The bread and the kneading
blade will be very hot.
the bread.
A metal utensil may scratch
If the kneading blade comes out with
the finish of the kneading
the bread, use a heat-resistant plastic
blade.
utensil to remove it.
For DOUGH modes, when baking is
completed, remove from the oven,
using oven gloves.
14
15
Place the bread on a wire rack to cool
and allow the steam to escape.
Unplug after use.
-Allow at least 1 hour for the unit to cool down before the next use.
- 9 -
See ÒSlicing and storing the
breadÓ on P. 13.
To use the timer (BAKE mode only)
Follow the same steps as in pages 7-9 except step 9.
For step 9, follow the instructions below.
Steps
Press TIMER to set the amount of time See P. 6 for further
in which you want the bread to be
explanation of the timer pads.
ready.
Time may be set for any length of time
from 4 hours to 13 hours for BASIC,
from 5 hours to 13 hours for WHOLE
WHEAT and MULTIGRAIN,
from 6 hours to 13 hours for FRENCH.
TIMER
Example:
If the present time is 9:00 pm, and you want the
bread to be finished at 6:30 am tomorrow morning,
set the timer to 9:30 (9 hours and 30 minutes), the
time required until the completion of the bread.
12
9
9:00 pm
start
3
6:30 am
finish
(9 hours
and 30 minutes)
6
START
STOP
DARK
Notes
Press START/STOP.
LIGHT
BASIC
WHOLEWHEAT
MULTIGRAIN
RAISIN
BAKE DOUGH FRENCH
RAPID ALERT PIZZA
BAKEONLY
SANDWICH
XL L M
TEMP REST
There will be no action while
the timer is working.
The time remaining before the bread is
finished is displayed in hours and
minutes.
The above display is for
BASIC-BAKE, XL size,
medium colour.
Using the BAKE RAPID mode
Follow the previous steps 1-6. For step 7, choose either BASIC or WHOLEWHEAT (there is no
BAKE RAPID mode for the MULTIGRAIN or FRENCH). For steps 8 & 9, follow the instructions below.
DARK LIGHT
Press SELECT pad to choose
The remaining
SELECT MENU BAKE RAPID.
TEMP REST BASIC
time is displayed
WHOLEWHEAT in hours and
MULTIGRAIN
Then select size and crust colour. RAISIN
minutes.
FRENCH
START
STOP
BAKE DOUGH PIZZA
RAPID ALERT
BAKEONLY
SANDWICH
Press START pad.
XL L M
The above display is for BASIC-BAKE
(RAPID) mode, XL size, medium colour.
The timer cannot be used for this mode.
- 10 -
Using the DOUGH mode
Follow the previous steps 1-7.
Steps
8
Notes
Press to select DOUGH .
SELECT
Dough will flash.
Operation begins after the rest
condition to settle the
temperature of the bread pan
START
STOP
and ingredients.
Press START pad.
DOUGH will stop flashing.
The remaining time is displayed in hours and minutes.
* There will be no mixing action after the START pad is pressed.
(Time will be longer in hot temperatures).
9
The beeper will sound eight times and the indicating light will flash
when the dough is completed. Press STOP pad when the beeper
stops. Remove the bread pan. Close the lid. Unplug after use.
START
STOP
10
11
The display will go out when the beeper stops,
but the indicating light will flash until the STOP
pad is pressed.
Shape and give dough final rising before baking in a conventional
oven as per the recipes given.
When baking is completed, remove from the oven, using your
oven gloves and cool on a wire rack.
The timer cannot be used
for this mode.
Using the BAKE ONLY mode
Steps
1
2
3
Notes
Prepare cake in a separate mixing
Follow instructions in the
bowl.
Cookbook for details.
Pour the mixture into the bread pan.
(The kneading blade must be
removed.)
MENU
Press MENU to choose BAKE ONLY.
- 11 -
Steps
4
5
6
TIMER
Notes
Press TIMER to set the required time.
(Between 30 to 90 minutes.)
The TIMER cannot be used to delay the
start of baking.
START
STOP
Time indication starts from 30
minutes and moves up to
1 hour 30 minutes in 1 minute
increment.
Press START / STOP.
Follow the same steps 11-15 on P. 9 to complete baking.
Note: Upon completion of baking, you may check the consistency
of the baked product by piercing the centre with a skewer.
If the baking is still insufficient, you may additionally bake
by repeating above steps 3 & 4.
The additional baking time may be set within the time span
left from the intitial baking.
You may repeat additional baking as long as the total
accumulated baking time does not exceed 90 minutes.
When checking with a skewer,
take utmost care not to burn
yourself as the oven cavity will
be extremely hot.
How to clean
Before cleaning the unit, unplug and allow the unit to cool.
Body and Lid
Lid
Body and lid should be wiped clean with a damp cloth.
Use only mild liquid detergent. For baked-on materials, use
Scotch Brite nylon felt pads and detergent on the interior.
Do not use cleansers, steel wool pads, or other abrasive
materials.
Do not use benzine, thinner, alcohol, etc.
Temperature
sensor
Temperature sensor
Body
Wipe gently and avoid deforming the temperature sensor.
Bread pan and kneading blade
Kneader mounting shaft
If the kneading blade cannot be easily removed from the pan by
twisting the mounting shaft, pour lukewarm water into the cooled
pan and allow to soak for 5Ð10 minutes. Remove the blade.
Always remove the blade and wash the pan with mild, liquid
detergent after each use.
Do not use other abrasive materials or otherwise, the pan may
be scratched.
These parts are not dishwasher safe.
Measuring cup and spoon
Rinse and wipe dry.
These parts are not dishwasher safe.
1. Be sure that the unit and the bread pan have dried completely before storing.
2. On the interior of the body some discolouration may occur with use.
- 12 -
Slicing and storing the bread
Cool the bread on a wire rack before slicing or storing the bread.
Slicing homemade bread
Storing homemade bread
Homemade bread can be cut with a bread knife.
After cooling the bread completely at room
temperature, wrap it in a foil or a plastic bag
to preserve freshness.
To enjoy the taste of freshly baked homemade
bread, try to consume your bread as soon as
possible.
For longer storage, wrap well and store in the
Place the loaf on its side and cut with a sawing
freezer.
motion.
It is better to slice the loaf before freezing.
Leakage of bread ingredients from the bread pan
With extended use, a small quantity of ingredients may leak out from the outlet of the bread pan. This is
normal. The bread pan is designed so that the ingredients in the kneader mounting shaft unit may be
discharged to prevent rotation stoppage.
When the kneader mounting shaft does not rotate, it is necessary to replace the kneader mounting shaft unit
with a new one.
Consult with your authorised Panasonic Service Centre for servicing or for purchase of replacement parts.
Kneader mounting shaft
Outlet
Kneader mounting shaft unit
(Part No. ADA 29A115)
Specifications
Power supply
230V AC 50 Hz
Power consumed
550 W
max. 600N of flour
Capacity
min. 340N of flour
min. 200N of flour (for BAKE ONLY mode only)
Timer
Digital timer (up to 13 hours)
Protective device
Self-resetting motor protector
Dimensions (H×W×D)
approx. 35.5×34.0
Weight
Accessories
approx. 7.1
×23.2 cm
O
Measuring cup, measuring spoon
- 13 -
Display Indications for Abnormal Conditions
Reason/Cause
Condition
TEMP
TEMP
The unit is hot (above 40ûC).
appears
This may occur during repetitive use.
on
You must allow the unit to cool down
display.
before reusing.
How to reset/restart
Leave the unit as it is.
When the unit has cooled to below 40ûC,
TEMP will disappear from the display window
and the red indicating light will go out.
This indicates that the unit is now ready to use.
ALERT
There has been a 10-minute or
If the interruption in the power supply is
is on
less power cut. (The power plug
momentary, the operation will not be affected.
display.
has been inadvertently pulled out or
the breaker has activated.)
ALERT
If the power is restored within 10 minutes, the
bread maker will operate again. However, the
bread may not turn out well.
is on
display.
There has been more than 10
Remove the dough and start again using all
minutes power cut. (power failure,
new ingredients.
unplugging of the power cord, or a
malfunctioning of household fuse or
breaker).
Not baked at all, although
Motor protection device has activated.
Check to see if the kneader mounting shaft can
the operation appears to
This only happens when the unit is
rotate.
have proceeded.
overloaded and an excessive force
is applied to the motor.
After about 30 minutes, the motor
automatically starts running again.
Yes
No
Make sure you did not use
Service will
too much or too hard/heavy
be required.
ingredients, then start again
using all new ingredients.
Motor protection device
If the unit is overloaded and an excessive force is applied to the motor, the protection device will
stop the motor. After approximately 30 minutes, the motor will automatically start running again. It is
recommended to restart with fresh ingredients.
Remedy 1
Remedy 2
If the kneading blade is restricted by hard dough, take out the dough. The
unit will restart 30 minutes later.
Check to see if the kneader mounting shaft of the bread pan can rotate.
If it can rotate, restart the bread maker after 30 minutes. If it cannot rotate,
service will be required.
- 14 -
Before calling for service
BAKING RESULTS:
Neither the
Smoke
Sides of
Bread
indicating
emitted
bread
rises
light nor
from steam
collapse
too
the display
vent.
and bottom
much.
light up.
Burning
is damp.
smell.
Please check the following:
OPERATIONAL ERRORS
Unplugged.
Ingredient spilled on heater element.
0:00 ).
Power interruption (display START/STOP pad was pressed after starting.
Top lid was open during operation.
Mode selection was wrong (DOUGH mode was
chosen).
Bread left in bread pan too long after baking.
Bread sliced just after baking (Steam was not
allowed to escape).
Water added after kneading flour.
MEASUREMENT ERRORS
INGREDIENT PROBLEMS
Kneading blade not installed properly in pan.
Not enough
Flour
Too much
Not enough
Yeast
Too much
No yeast
Not enough
Water
Too much
No sweetening agents
Ingredients used other than prescribed.
Old flour used.
Flour
Wrong type of flour used.
Yeast not placed in pan first, or liquids
touched yeast before kneading.
Yeast
Old yeast used.
Wrong type of yeast used.
Temperature of water was either too hot or too cold.
(Not within optimum temperature range of 20±5ûC.)
- 15 -
Unleavened or not leavened enough
Collapsed
Bread
after
doesn't
over-rising.
rise
Not baked.
Slices
unevenly
Top of
Under-
Browned and
Sides
bread
browned
floured sides,
brown but
floured.
and sticky.
center sticky
flour coated
and raw.
bottom.
and is
enough.
sticky.
- 16 -
The Role of Ingredients in Bread Baking
The ingredients used in bread baking all play an important part in the quality of the
bread produced.
Below we briefly discuss the role that each ingredient plays in the bread baking
process. It is important to follow the recipes and weigh or measure carefully to ensure
the correct balance of ingredients for successful bread baking.
Flour:
Salt:
Most bread is made from wheat flour.
Salt is very important in bread making as
The quantity and quality of the gluten
it gives the bread a more even texture.
forming proteins in the flour determines
It also controls action of the yeast by
its suitability for good bread making.
inhibiting enzyme activity, thus
High grade flours have a consistently
controlling the amount of carbon dioxide
higher protein content than some of the lower grades
produced. Bread with reduced salt will have a weak
available and these will generally give a more
gluten structure and a more open texture, too
successful result.
much salt inhibits fermentation.
If lower grade flours are used, the addition of
Salt also contributes to the flavour.
1 tablespoon of gluten flour will improve performance.
All flour starts off as brown flour and is milled and
refined until it becomes white.
Fats:
In wholemeal flour, the wheat grain has not been
The main purpose of fats in
removed so breads made with wholemeal flour have
bread baking is to tenderise and
a coarser, more crumbly texture.
soften the bread and to enhance
the flavour and richness. Although the
Breads made with wholemeal flour only will have a
addition of fat is not essential, breads
reduced volume due to the reduced availability of
made without fat will have less flavour and will not
gluten forming proteins. To enhance the volume in
keep as well.
these loaves a proportion of white flour can be used
and additional gluten flour may also give improved
The best flavour is achieved when butter is used ---
results.
it should be softened to help mixing.
Flour milled from cereals such as oats, rice, barley
Other fats can be used. These include vegetable oil,
and rye contain little or no gluten. Therefore these
margarine or shortening. Remember that these may
loaves have a low rise and a dense structure.
alter the flavour and texture.
Panasonic recommend the use of
HIGH GRADE FLOUR.
Milk and milk products:
These enhance the flavour and help
Sugar:
increase the nutritional value of the
Sugar used in bread making comes
bread. The recipes included in this
in a variety of forms ---these include
book use dry milk because it is
white sugar, brown sugar, molasses,
convenient to use.
treacle, honey and golden syrup.
If fresh milk is used, reduce the quantity of water by
Sugar in some form is essential in
the same amount.
all breads as sugar provides food
Fresh milk is not suitable if timer is being used.
for yeast ---it helps the yeast to begin
to ferment and then promotes continued yeast action.
Sugar also provides sweetness and aids browning
during baking.
Artificial sweeteners cannot be successfully used as
a substitute for sugar ---they do not provide the
carbohydrates required for fermentation.
-17-
The Role of Ingredients in Bread Baking
Liquids:
Yeast:
Liquids are important in bread baking,
Yeast is a form of plant life Ð it will
a small change in the quantity may affect
grow and multiply when the
the height and the texture of the bread.
conditions are favourable.
,
Liquid is needed to form the bread s
In bread baking the yeast ferments
gluten framework.
the sugar and forms a gas (carbon dioxide).
Too much will cause the dough to collapse, too little
This gas causes the dough to rise, the fermentation
prevents the gluten from stretching enough.
softens the gluten, and makes it elastic.
Liquid temperature is important ---generally a tepid
Kneading then develops this softened gluten and
liquid --- one that feels neither hot nor cold, is best.
spreads the gas cells evenly through the dough to
If a recipe specifies water only ---part of this may be
give a fine textured product.
replaced with fresh milk but remember that this will
When bread is baked, the initial heat increases the
affect the fat content of the bread.
yeast action Ð the gas cells expand and the loaf rises.
Fresh milk is not suitable if timer is being used.
The yeast is killed and the loaf cooks to have crisp
brown crust and a soft moist even crumb.
Yeast in the following forms can be used in
the
¨
:
Active Dry Yeast–yellow lid
Surebake Yeast–red lid
Surebake is active yeast mixed with additives to
enhance the action of the yeast Ð these additives
include wheat flour, baking fats (to strengthen the
gluten and improve texture), calcium carbonate,
ascorbic acid and potassium bromate.
These additives accelerate the strengthening of the
gluten. Generally when using Surebake, there will be
no need to add extra ascorbic acid. Gluten flour will
only be needed when using grains with a low gluten
content such as oats, rice, barley and rye.
Yeast should be refrigerated for storage Ð watch use
°
by dates! A temperature of 30 Ð 35 C provides the
best conditions for rising of yeast products.
Important
● Place
yeast in bread pan before all other ingredients,
this gives more consistent results.
● Do
not use compressed yeast or dry yeast that
requires preliminary fermentation.
● Do
-18-
not dissolve yeast in warm water before use.
Other Ingredients Used for Flavoured Loaves
Egg:
Vitamin C (Bread Improver):
These are sometimes added to
Vitamin C is a Òbread improverÓ
nutritionally enrich the dough, they
i.e. it helps improve the volume of
also improve the keeping properties
the loaf.
and colour of the baked product.
You do not need to add this when
using Surebake yeast as it already
Fruits:
Dried fruits are used in some of the
following recipes. Total weight of
includes vitamin C.
Nuts:
dried fruits used should not exceed
Nuts may be used, but chop them
1 cup. When using fresh fruit, use
finely. Use no more than 1 cup.
only as directed in the following recipes, as the
The height of bread when nuts are
water content of the fruit will affect the loaf volume.
used, may be low because the
chopped nuts will cut the gluten
Bran:
structure.
When adding nuts as well as dried fruit, their total
Approx 60 ml (4 tbsp) can be added
weight should not exceed 1 cup. Remember to chop
to boost the fibre content. (Do not use
them finely as these interfere with mixing.
more than this recommended amount
Loaves with nuts may be lower in volume because
as it will affect the volume of the loaf).
the nuts may disrapt the gluten network in the dough.
Use the RAISIN mode to prevent this from happening.
Wheatgerm:
Approx 60 ml (4 tbsp) can be added
to give a nuttier flavour.
Spices:
Spices are used to add
flavour to the bread. Only
small amounts (1 teaspoon
to 2 teaspoon) are required.
Timer loaves
Do not use eggs and ÒfreshÓ ingredients i.e. fruit/vegetables on timer loaves, as these ingredients may stale
during the rest time, thus spoiling the loaf.
-19-
Differences in Baking Results
Baking results differ according to several factors including:
the environmental conditions, electricity fluctuation, choice of ingredients and their quantity and quality.
To avoid poor baking results, the following should be remembered.
1. Temperature
Temperature is an important factor in bread baking. The temperature of the room and the ingredients
can effect the final result.
°
Best results are abtained at a room temperature of 20 C, using room temperature ingredients.
2. Measurements
Accurate measurement is essential in achieving good baking results.
Weighing flour is more accurate than measuring flour in a cup.
When measuring other dried ingredients, use metric measuring cups and spoons.
Scoop the ingredients into the measuring cup then level with the back of a knife.
Do not tap the bottom of the cup to hold an increased quantity.
Liquid measurements must also be accurate, adding too much or too little water affect the end result.
3. Always use fresh ingredients---check use by dates and store yeast in the refrigerator and dry
ingredients in air tight containers.
4. Electrical fluctuations
will affect the height, the texture and the colour of bread. It is recommended that you use the unit where
the electricity supply is constant.
5. Using your own recipes
N of flour as the bread bakery is not designed to cope with
Always ensure that you use no more than 600
larger quantities.
Always maintain the same ratio of dry to liquid ingredients as specified in the recipes supplied.
Always use Surebake or Granular yeast ---the bread bakery is not designed for use with compressed yeast.
Not all flours and grains will result in loaves of the same volume, whole wheat loaves are generally
smaller and more dense.
6. Modifying Recipes Supplied
Use the recipes supplied as a guide to the overall quantities of dry and liquid ingredients and take care
that changes to the ingredients do not upset this ratio.
7. Bake Rapid
Loaves baked on this mode may differ in volume and colour.
Bread is best eaten on the day it is made.
8. Bake Sandwich
Basic Bake and Whole Wheat Bake recipes using quantities for the large loaf are suitable for this mode.
-20-
Basic
Recipes
tsp=teaspoon Tbsp=tablespoon
White Bread
Cornmeal Bread
Extra Large
Large
3 tsp
Medium
Large
Medium
3 tsp
White flour
600
450
Sugar
2 tsp
1 tsp
Salt
1 tsp
1 tsp
1 tsp
60
50
40
Butter
2 Tbsp
2 Tbsp
1 Tbsp
Golden syrup
1 Tbsp
1 Tbsp
1 Tbsp
Milk powder
3 Tbsp
2 Tbsp
1 Tbsp
Olive oil
2 Tbsp
2 Tbsp
1 Tbsp
Water
400 m
Milk powder
3 Tbsp
2 Tbsp
1 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Water
400 m
N
R
2 tsp
Extra Large
Surebake yeast
N
R
320 m
Surebake yeast
3 tsp
350
White flour
600
1 tsp
Coarse cornmeal
N
or polenta
R
260 m
N
N
2 tsp
N
450
N
R
N
350
N
R
320 m
R
260 m
Spicy Cheese Bread
Honey Bran Bread
Extra Large
3 tsp
Large
Surebake yeast
3 tsp
3 tsp
White flour
600
450
Bran flakes
6 Tbsp
5 Tbsp
Honey
2 Tbsp
Butter
2 Tbsp
Milk powder
Medium
2 tsp
Extra Large
Large
3 tsp
350
White flour
600
450
350
4 Tbsp
Sugar
2 tsp
1 tsp
1 tsp
1 Tbsp
1 Tbsp
Butter
2 Tbsp
2 Tbsp
1 Tbsp
2 Tbsp
1 Tbsp
Milk powder
3 Tbsp
2 Tbsp
1 Tbsp
3 Tbsp
2 Tbsp
1 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Salt
1 tsp
1 tsp
1 tsp
Dry mustard
2 tsp
1 tsp
1 tsp
Water
400 m
Worchester sauce
2 Tbsp
1 Tbsp
1 Tbsp
Fine grated cheese
1 cup
3
1
Water
400 m
N
R
N
R
320 m
N
R
260 m
Large
Surebake yeast
3 tsp
White flour
600
450
Sugar
2 tsp
1 tsp
Salt
1 tsp
Butter
2 Tbsp
Milk powder
Crushed garlic
3 tsp
Medium
2 tsp
Water
N
/4 cup
R
R
300 m
N
/2 cup
R
250 m
Extra Large
Large
Medium
Surebake yeast
3 tsp
350
White flour
600
450
350
1 tsp
Sugar
2 tsp
1 tsp
1 tsp
1 tsp
1 tsp
Butter
2 Tbsp
2 Tbsp
1 Tbsp
2 Tbsp
1 Tbsp
Milk powder
3 Tbsp
2 Tbsp
1 Tbsp
3 Tbsp
2 Tbsp
1 Tbsp
Salt
1 tsp
1 tsp
1 tsp
2 tsp
2 tsp
1 tsp
Sesame seeds
4 Tbsp
3 Tbsp
2 Tbsp
Plain yoghurt
1 cup
3
1
Water
250 m
N
N
N
Fresh herbs,
chopped
N
2 tsp
Sesame Yoghurt Bread
Garlic Herb Bread
Extra Large
3 tsp
Medium
Surebake yeast
3 Tbsp
R
400 m
3 Tbsp
R
320 m
2 Tbsp
R
260 m
-21-
3 tsp
N
2 tsp
N
/4 cup
R
R
150 m
N
/2 cup
R
150 m
Whole Wheat
tsp=teaspoon Tbsp=tablespoon
50% Wholemeal Bread
Coconut Bread
Extra Large
Large
Extra Large
Medium
Large
Medium
Surebake yeast
3 tsp
Surebake yeast
3 tsp
White flour
550
400
350
Wholemeal flour
300
Shredded coconut
11/2 cup
1 cup
1
White flour
N
300N
Sugar
2 tsp
1 tsp
1 tsp
Treacle
2 Tbsp
1 Tbsp
1 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Milk powder
3 Tbsp
2 Tbsp
1 Tbsp
Butter
2 Tbsp
2 Tbsp
1 Tbsp
Butter
2 Tbsp
2 Tbsp
1 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Water
420 m
3 tsp
N
2 tsp
N
N
/2 cup
Coconut milk
powder
Water
3 Tbsp
R
400 m
2 Tbsp
R
320 m
1 Tbsp
3 tsp
R
2 tsp
N
225N
225
R
340 m
N
N
175
175
R
280 m
R
260 m
Wholemeal Rye Bread
Kumara Bread
Extra Large
Large
3 tsp
350
Wholemeal flour
150
100
White flour
300
250
200
Rye flour
N
N
150N
100
1
Treacle
2 Tbsp
1 Tbsp
1 Tbsp
Oil
2 Tbsp
2 Tbsp
1 Tbsp
Cocoa
3 Tbsp
2 Tbsp
1 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Water
420 m
600
450
Mashed kumara
2
1
Honey
1 Tbsp
1 Tbsp
1 Tbsp
Butter
2 Tbsp
2 Tbsp
1 Tbsp
Milk powder
3 Tbsp
2 Tbsp
1 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Water
380 m
R
N
/2 cup
R
300 m
N
/3 cup
R
250 m
Large
3 tsp
R
2 tsp
N
N
100N
R
340 m
N
N
50N
R
280 m
Wholemeal Beer & Mustard Bread
100% Wholemeal Bread
Extra Large
Medium
3 tsp
White flour
N
Large
Surebake yeast
3 tsp
/3 cup
Extra Large
Medium
2 tsp
Surebake yeast
Extra Large
Medium
Large
3 tsp
350
Wholemeal flour
300
225
175
1 Tbsp
White flour
300
225
175
1 Tbsp
1 Tbsp
Brown sugar
2 Tbsp
1 Tbsp
1 Tbsp
2 Tbsp
1 Tbsp
Wholegrain mustard
2 Tbsp
1 Tbsp
1 Tbsp
2 Tbsp
2 Tbsp
1 Tbsp
Butter
2 Tbsp
2 Tbsp
1 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Milk powder
3 Tbsp
2 Tbsp
1 Tbsp
Water
420 m
Salt
1 tsp
1 tsp
1 tsp
Beer
420 m
3 tsp
3 tsp
Wholemeal flour
600
450
Gluten flour
3 Tbsp
2 Tbsp
Treacle
2 Tbsp
Milk powder
3 Tbsp
Butter
N
R
2 tsp
N
R
340 m
N
R
280 m
-22-
3 tsp
Medium
Surebake yeast
Surebake yeast
N
N
R
2 tsp
N
N
R
340 m
N
N
R
280 m
Basic Raisin
tsp=teaspoon Tbsp=tablespoon
Ingredients in italics may be added later when the beeper sounds.
This prevents the ingredients from being crushed and also produces a better loaf.
Cinnamon Raisin Bread
Extra Large
Large
3 tsp
Pesto & Pinenut Bread
Medium
Large
3 tsp
Surebake yeast
3 tsp
White flour
600
450
350
White flour
600
450
350
Cinnamon
3 tsp
3 tsp
2 tsp
Sugar
2 tsp
1 tsp
1 tsp
Sugar
2 tsp
1 tsp
1 tsp
Basil pesto
2 tsp
2 tsp
1 tsp
Butter
2 Tbsp
2 Tbsp
1 Tbsp
Oil
2 Tbsp
1 Tbsp
1 Tbsp
Milk powder
3 Tbsp
2 Tbsp
1 Tbsp
Milk powder
3 Tbsp
2 Tbsp
1 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Salt
1 tsp
1 tsp
1 tsp
Water
400 m
320 m
Water
400 m
Raisins
1 cup
1 cup
R
N
R
N
R
1/2 cup
260 m
Honey & Walnut Bread
Extra Large
Pinenuts
3 tsp
Medium
Surebake yeast
N
2 tsp
Extra Large
N
R
1/2 cup
N
R
1/3 cup
320 m
2 tsp
N
R
cup
260 m
1/4
Chilli Corn Bread
Large
3 tsp
Medium
Large
3 tsp
Surebake yeast
3 tsp
White flour
600
450
350
White flour
600
450
350
Honey
2 Tbsp
1 Tbsp
1 Tbsp
Brown sugar
2 Tbsp
1 Tbsp
1 Tbsp
Butter
2 Tbsp
2 Tbsp
1 Tbsp
Olive oil
2 Tbsp
1 Tbsp
1 Tbsp
Milk powder
3 Tbsp
2 Tbsp
1 Tbsp
Milk powder
3 Tbsp
2 Tbsp
1 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Polenta, cornmeal
6 Tbsp
4 Tbsp
2 Tbsp
Water
400 m
Minced chilli
1 tsp
1 tsp
1
Salt
1 tsp
1 tsp
1 tsp
Water
400 m
320 m
260 m
Corn kernels
1 cup
1/2
1/3
R
Chopped walnuts 1 cup
N
R
1/2 cup
320 m
N
R
1/3 cup
260 m
Olive & Rosemary Bread
Extra Large
Large
3 tsp
Medium
Surebake yeast
3 tsp
White flour
600
450
350
Sugar
2 tsp
1 tsp
1 tsp
Olive oil
2 Tbsp
2 Tbsp
1 Tbsp
Milk powder
3 Tbsp
2 Tbsp
1 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Water
400 m
N
R
Pitted black olives
quartered 3/4 cup
Fresh rosemary
chopped 2 Tbsp
2 tsp
N
R
N
R
320 m
260 m
1/2
1/3
cup
1 Tbsp
cup
1 Tbsp
-23-
3 tsp
Medium
Surebake yeast
N
2 tsp
Extra Large
N
R
N
R
cup
2 tsp
N
/2 tsp
R
cup
Whole Wheat Raisin
French
tsp=teaspoon Tbsp=tablespoon
French Bread (one size only)
Wholemeal Raisin Bread
Surebake yeast
Wholemeal flour
White flour
Cinnamon
Treacle
Butter
Milk powder
Salt
Water
Raisins
Extra Large
Large
3 tsp
300N
300N
3 tsp
2 Tbsp
2 Tbsp
3 Tbsp
1 tsp
420 mR
3 tsp
225N
225N
2 tsp
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
340 mR
1 cup
1 cup
Medium
2 tsp
175N
175N
2 tsp
1 Tbsp
1 Tbsp
1 Tbsp
1 tsp
280 mR
1/2
Surebake yeast
White flour
Butter
Salt
Water
cup
Wholemeal Date & Nut Bread
Surebake yeast
Wholemeal flour
White flour
Brown sugar
Butter
Milk powder
Salt
Water
Chopped dates
Chopped walnuts
Extra Large
3 tsp
300N
300N
2 Tbsp
2 Tbsp
3 Tbsp
1 tsp
420 mR
1/2
1/2
cup
cup
Large
3 tsp
225N
225N
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
340 mR
1/2
1/2
cup
cup
Medium
2 tsp
175N
175N
1 Tbsp
1 Tbsp
1 Tbsp
1 tsp
280 mR
1/4
1/4
cup
cup
-24-
2 tsp
450N
1 tsp
1 tsp
320 mR
Multigrain
tsp=teaspoon Tbsp=tablespoon
Kibbled Wheat & Pumpkin Kernel Bread
Soy & Linseed Bread
Surebake yeast
White flour
Wholemeal flour
Kibbled wheat
Pumpkin seeds
Sugar
Salt
Butter
Milk powder
Water
Surebake yeast
White flour
Wholemeal flour
Soy flour
Ground linseed
Sugar
Salt
Butter
Milk powder
Water
3 tsp
350N
150N
50N
50N
2 tsp
1 tsp
2 Tbsp
2 Tbsp
360 mR
3 tsp
300N
100N
50N
50N
2 tsp
1 tsp
2 Tbsp
2 Tbsp
360 mR
Mixed Grain Bread
Banana Muesli Bread
Surebake yeast
White flour
Wholemeal flour
Oatmeal
Buckwheat groats
Cornmeal
Whole linseeds
Toasted sunflower seeds
Brown sugar
Butter
Milk powder
Salt
Water
Surebake yeast
White flour
Wholemeal flour
Toasted muesli
Banana chips
Honey
Butter
Milk powder
Salt
Water
3 tsp
300N
100N
50N
50N
30N
1 Tbsp
1 Tbsp
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
360 mR
3 tsp
350N
150N
100N
50N
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
360 mR
Malted Sultana Bran Bread
Oatbran & Sunflower Seed Bread
Surebake yeast
White flour
Wholemeal flour
Sultana bran cereal
Malt
Butter
Milk powder
Salt
Water
Surebake yeast
White flour
Oat bran
Sunflower seeds
Sugar
Butter
Milk powder
Salt
Water
3 tsp
350N
150N
100N
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
380 mR
-25-
3 tsp
400N
50N
50N
2 tsp
2 Tbsp
2 Tbsp
1 tsp
340 mR
Basic Dough
tsp=teaspoon Tbsp=tablespoon
Dinner Rolls
5
Ingredients:
3 tsp
N
450
1
1 /2 tsp
the wedge loosely
sugar
salt
milk powder
4 Tbsp
butter
1
end.
white flour
3 Tbsp
R
towards the narrower
Surebake yeast
1 tsp
230 m
Starting with the
wide end, roll up
water
egg, beaten
poppy or sesame seeds
6
Place seam side
down on a
greased oven tray.
Method:
1
2
Make dough according to instructions on
P.7---9.
Divide the dough
7
into 12 ---16 equal
°
Prove at 30 ---35 C
for 30 ---50 minutes
portions. Roll each
or until doubled in
portion into a ball.
size. If an oven for
Place on a greased
proving is not availa-
tray and leave to
ble, cover with plastic
rest for 20 minutes.
wrap and leave to
rise in a warm place
of approximately this
temperature.
3
Roll one end of
8
the ball on a
lightly floured surface
Brush rolls with
beaten egg and
sprinkle with poppy
to make a cone.
or sesame seeds if
desired.
4
Roll each cone
9
into a wedge
shape, approximately
Bake in a
oven for 10 ---15
1
/2 cm thick, using a
minutes or until
rolling pin.
golden brown.
--- 26 ---
°
preheated 175 C
Basic Dough
Croissants
Fold the
6on top.remaining
third
Seal edges.
Ingredients:
3 tsp
450N
2 Tbsp
3 Tbsp
1 tsp
50N
240 mR
surebake yeast
bread flour
sugar
milk powder
salt
butter
water
Rest the dough in
the refrigerator for
20 to 30 minutes.
Place the dough at
7previous
right angles to the
position in
#5. Roll out into
30 cm square. Fold
into thirds. Wrap and
place into refrigerator
for 20 to 30 minutes.
Roll and fold twice
more. Wrap and chill
after each folding. After
the final folding, chill
several hours or
overnight.
250N chilled butter extra
1 egg, beaten for brushing on top
Method:
the dough according to instructions
1 onMakeP.7Ð9.
Roll 250 of
2between
chilled butter
two sheets
N
the dough
8into for30Spread
the final time
cm square.
of plastic wrap into a
17×25 cm rectangle.
Chill at least 1 hour.
Cut dough into 9 equal
squares. Cut each
square diagonally to
form two triangles.
Roll up each
9starting
triangle loosely,
from the
3
Roll out the
4lightlydough
on a
floured
Turn the dough into a greased bowl. Place in
the refrigerator for 30 minutes.
side opposite the
point. Curve ends.
surface into a
30cm square.
Place seam
10
side down on
a greased baking
pan. Cover and place
in warm area for 30 Ð
50 minutes or until
almost doubled in
size.
5
Place the rolled
out butter over
two-thirds of the
dough.
Fold the third
without butter over
the centre third.
Brush with beaten egg. Bake in a preheated
11
200 C oven for 15 to 20 minutes or until
golden brown.
゜
-27-
Basic Dough
tsp=teaspoon Tbsp=tablespoon
Doughnuts
1
Bagels
Ingredients:
Use Dinner Rolls dough recipe on page 26.
3 tsp
N
450
2
3
Surebake yeast
white flour
Divide the dough into equal portions.
1 Tbsp
sugar
Roll each portion into a ball.
2 Tbsp
butter or oil
2 Tbsp
milk powder
1 tsp
salt
Place on a lightly floured surface.
R
Cover with a plastic wrap and leave to
230 m
rise for 20 minutes.
1
water
egg, lightly beaten
poppy or sesame seeds
4
5
6
7
8
Shape each ball as desired, in a ring, twisted,
or in an oval shape. Place on a greased tray.
Method:
°
Leave to rise at 30 C for 30 minutes.
1
Make dough according to instructions on
P.7---9.
Deep fry the doughnuts until golden brown.
2
Divide dough into 12 ---16 equal portions.
Roll in a mixture of sugar and cinnamon or
cool and use other toppings as desired.
Roll each portion into a log approximately 20 cm
3
long.
4
tightly. Place on a lightly greased tray and cover
Makes 12 ---16 doughnuts dependent on size
and shape selected.
Form into a ring, sealing both ends together
°
with glad wrap. Leave to rise at 30 ---35 C for 30
minutes.
5
Bring a large saucepan of water to the boil.
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.
6
7
--- 28 ---
Brush with the beaten egg and sprinkle over
seeds.
°
Bake at 200 C for 20 ---30 minutes.
Basic Dough
tsp=teaspoon Tbsp=tablespoon
Swedish Tea Ring
9
Ingredients:
3 tsp
450N
white flour
sugar
4 Tbsp
butter
3 Tbsp
milk powder
1 tsp
salt
230 mR
10
Surebake yeast
4 Tbsp
water
Method:
Make dough according to instructions on
1
P.7---9.
2
(50
Roll or pat the dough into a rectangle
× 30 cm).
2 tsp
melted butter
2 tsp
cinnamon
1/2
cup
1
butter.
4
over butter.
5
side.
6
brown sugar
egg, beaten
Brush over surface of the dough with melted
3
Mix cinnamon and brown sugar and sprinkle
Roll up like a swiss roll starting from the long
Press edges firmly underneath.
Join ends to make a circle, pinch edges
7
together and place on a greased oven tray.
8
2.5 cm intervals, turning each section so that it
Cover with plastic wrap and leave to rise in a
warm place (30 ---35°
C) for 30 minutes.
Cut nearly through to the centre of the ring at
faces cut side up.
--- 29 ---
Brush with beaten egg.
Bake in a preheated 180°
C oven for 15 ---25
11
minutes or until golden brown.
12
mincemeat, nuts etc can be used.
13
desired.
Other fillings such as dried fruit, jam,
This tea ring can be iced with a vanilla icing if
Basic Dough
tsp=teaspoon Tbsp=tablespoon
Brioche
Fruit Braid
Use plain white dough as in Dinner Rolls on page
26 or sweet white dough as in Swedish Tea Ring
on page 29.
Ingredients:
3 tsp
420N
3 Tbsp
100N
1 tsp
3
70 mR
After dough is completed, roll out into a
1 rectangle
(50 30 cm).
Lift this rectangle onto a greased tray.
2 Lightly
mark the rectangle in thirds.
×
Filling
1 cup
fruit mincemeat
Glaze
1
egg, beaten
Surebake yeast
white flour
sugar
butter
salt
eggs (size 6)
milk
Method:
Make dough according to instructions on
1 P.7---9.
and let the dough rest in the refrigerator
2 inCover
a greased bowl for 20---30 minutes.
a lightly floured work surface and hands
3 toUseshape
brioche.
Divide into 12 equal portions. Make into balls.
4ball.Divide
each ball into one large and one small
Place each large ball in a greased brioche or
5of eachmuffin
cup. With floured fingers, dimple the top
large ball. Place the small ball in each
Spread the filling down the centre third of the
3 rectangle
of dough.
6 Cut the outer third into 2.5 cm diagonal strips.
Starting at the top end, cross left and right
7 strips
over the filling overlapping at the centre.
indentation.
Cover and leave to rise in a warm place
6doubled
(30---35 C) for 30 minutes or until
in size.
Brush brioche with beaten egg. Bake in a
7untilpreheated
200 C oven for 10---15 minutes or
light golden brown.
°
until all the filling is covered and all
8 theContinue
strips are in place.
°
Cover with plastic wrap and leave to rise in a
9 warm
place (30---35 C) for 30 minutes.
10 Brush with beaten egg.
Bake in a preheated 180 C oven for 15---25
11 minutes
or until golden brown.
°
°
--- 30 ---
Basic Dough
tsp=teaspoon Tbsp=tablespoon
Savoury Pull Apart
Light Wholemeal Rolls
Ingredients:
3 tsp
Ingredients:
Surebake yeast
3 tsp
Surebake yeast
350N
white flour
100N
wholemeal flour
1 tsp
sugar
1 tsp
sugar
2 Tbsp
butter
2 Tbsp
butter
2 Tbsp
milk powder
2 Tbsp
milk powder
1 tsp
salt
1 tsp
salt
250 mR
1
450N
250 mR
egg, beaten
Method:
Method:
2
Make dough according to instructions on
P.7---9.
P.7---9.
2
as you would for bread rolls and then squeeze
cake tin.
3
Divide the dough into 12 ---16 equal portions.
Shape into rolls and place on a greased
Cover with a plastic wrap and leave to rise in a
warm place until well risen.
1/4
place (30 ---35°
C) for 30 minutes or until doubled
in size.
5
Divide into 10 even sized pieces. Shape these
Cover and let the dough rest for 20 minutes
baking tray. Cover and leave to rise in a warm
4
Make dough according to instructions on
1
them into a lightly greased large loaf pan or round
Turn the dough out into a greased bowl.
in the refrigerator.
3
water
water
poppy or sesame seeds
1
white flour
cup
fresh herbs, chopped spring
2
onions, sliced grated cheese
1 cup
other savoury ingredients such
as ham, salami, sun dried
tomatoes, olives etc
Brush with beaten egg and sprinkle with
seeds.
Bake in a preheated 200°
C oven for 15 --25 minutes or until golden brown.
4
When risen, sprinkle with the above.
5
Bake at 200°
C for approximately 25 minutes.
(This is dependent on the size and shape of
the tin used).
6
--- 31 ---
Serve as an accompaniment for soup or
other dishes.
Basic Dough
Basic Raisin Dough
Ingredients in italics may be added later when the beeper sounds.
tsp=teaspoon Tbsp=tablespoon
This prevents the ingredients from being crushed and also
produces a better loaf.
Focaccia
Olive & Rosemary Rolls
Ingredients:
2 tsp
450N
Ingredients: (Makes 2)
3 tsp
Surebake yeast
450N
white flour
sugar
1 tsp
sugar
1 Tbsp
butter
1 Tbsp
olive oil
1 Tbsp
milk powder
2 Tbsp
milk powder
1 tsp
salt
1 tsp
salt
260 mR
water
1
50N
Make dough according to instructions on
1
P.7---9.
2
rectangles.
finger well into the dough.
Place on a lightly greased tray, cover and leave
to rise in a warm place (30 ---35°
C) for 30 minutes.
6
tsp
egg, lightly beaten
olive oil
salt
1 tsp
dried basil
1 tsp
dried rosemary
1 tsp
dried thyme
pitted black olives, quartered
fresh rosemary, chopped
Method:
Dimple the top every 6cm by pressing your
1/2
5
1 Tbsp
Roll the dough into a 1 large or 2 small
2 Tbsp
water
poppy or sesame seeds
Method:
4
white flour
1 tsp
300 mR
3
Surebake yeast
Make dough according to instructions on
1
P.7---9.
2
Cover and let the dough rest for 20 minutes
3
or into 2 long loaves and place on a greased
Turn the dough out into a greased bowl.
in the refrigerator.
Divide the dough into 12 ---16 equal portions
baking tray. Cover and leave to rise in a warm
place (30 ---35°
C) for 30 minutes or until doubled in
size.
Combine the above and brush the surface of
4
Brush with beaten egg and sprinkle with seeds.
5
Bake in a preheated 200°
C oven for 15 ---25
the dough.
Bake in a preheated 200°
C oven for 20 ---25
minutes or until golden brown.
Variations
Add finely chopped bacon and onion to the
7
herbs and olive oil and spread over bread,
8
Make dough and then top with the herb mixture.
9
the raisin dough option and then top with the
do not add salt.
Add bacon and onion to the dough ingredients.
Add olives and rosemary to the dough using
oil and herb topping.
--- 32 ---
minutes or until golden brown.
Basic Raisin Dough
tsp=teaspoon Tbsp=tablespoon
Hot Cross Buns
Boston Bun
Ingredients:
3 tsp
450N
Ingredients:
Surebake yeast
3 tsp
450N
white flour
brown sugar
2 tsp
sugar
6 Tbsp
butter
4 Tbsp
butter
2 Tbsp
milk powder
3 Tbsp
milk powder
salt
1 tsp
salt
tsp
3 tsp
allspice
1 Tbsp
orange rind
1
egg
200 mR
3/4
cup
260 mR
3/4
Make dough according to instructions on
P.7---9.
2
plastic wrap and leave to rise for 20 ---30
minutes.
Shape into 10 or 12 buns depending on the
P.7---9.
2
plastic wrap and leave to rise for 20 ---30
3
a lightly greased oven tray and leave to rise at
Cover and leave to rise in a warm place
(30 ---35°
C) for 30 minutes or until doubled in
Put on crosses.
Crosses
flour
oil
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.
6
Bake in a preheated 200°
C oven for 15 ---25
minutes or until golden brown. Brush over the
glaze.
Glaze
3 Tbsp
milk
3 Tbsp
castor sugar
Shape the dough into a large round, place on
4
Bake in a preheated 200°
C oven for 15 ---25
5
Cool on a cooling rack and then ice with pink
size.
cup
Place dough in a greased bowl. Cover with a
30 ---35°
C until doubled in size.
size required.
2 Tbsp
Make dough according to instructions on
1
minutes.
Place dough in a greased bowl. Cover with a
1/2
sultanas
Method:
sultanas
1
5
cup
water
water
Method:
4
white flour
3 Tbsp
1/2
3
Surebake yeast
Boil together until syrupy --- brush over cooked
buns when they are removed from the oven.
--- 33 ---
minutes or until golden brown.
icing and sprinkle with coconut.
Basic Raisin Dough
tsp=teaspoon Tbsp=tablespoon
Panettone (Italian Christmas Bread)
Sundried Tomato & Basil Rolls
Ingredients:
3 tsp
450N
Ingredients:
3 tsp
Surebake yeast
450N
flour
salt
1 tsp
salt
1 tsp
sugar
3 Tbsp
sugar
1 Tbsp
olive oil
3 Tbsp
milk powder
2 Tbsp
freshly chopped basil
2 Tbsp
grated parmesan cheese
1/4
cup
50N
1
1/2
water
3
1/4
cup
1/4
cup
2 Tbsp
crushed aniseed
water
sultanas
mixed peel
pinenuts or chopped almonds
grated rind lemon
Make dough according to instructions on
P.7Ð9.
Method:
Turn the dough out into a greased bowl.
Cover and let the dough rest for 20 minutes.
Divide into 12 equal portions. Shape into rolls
and place on a greased baking tray. Cover
and leave to rise in a warm place (30 ---35°
C) for
Make dough according to instructions on
1
P.7---9.
2
the height of the sides extended using a collar
3
rise until almost doubled in size.
4
for 30Ð45 minutes.
Grease a soufflŽ dish or a round cake tin with
of baking paper.
30 minutes or until doubled in size.
4
butter
egg
tsp
220 mR
chopped sundried tomatoes
Method:
2
white flour
1 tsp
250 mR
1
Surebake yeast
Bake in a pre-heated 200°
C oven for 15Ð20
minutes or until goldenbrown.
--- 34 ---
Place dough in container cover and allow to
Brush with melted butter and bake at 190°
C
Whole Wheat Dough
tsp=teaspoon Tbsp=tablespoon
Crusty Wholemeal Rolls
Malted Oatbran Rolls
Ingredients:
3 tsp
450N
Ingredients:
3 tsp
Surebake yeast
450N
wholemeal flour
2 Tbsp
gluten flour
3 Tbsp
kibbled wheat
3 Tbsp
2 Tbsp
1/4
Surebake yeast
wholemeal flour
gluten flour
cup
oatbran
sesame seeds
2 Tbsp
Maltexo
1 Tbsp
treacle
2 Tbsp
butter
2 Tbsp
butter
2 Tbsp
milk powder
2 Tbsp
milk powder
2 tsp
salt
1 tsp
salt
300 mR
1
300 mR
1
water
egg, lightly beaten
water
egg, lightly beaten
poppy or sesame seeds
poppy seeds
Method:
Method:
1
2
Make dough according to instructions on
P.7---9.
Turn the dough out into a greased bowl.
Cover and let the dough rest for 20 minutes in
1
Make dough according to instructions on
2
Turn the dough out into a greased bowl.
3
Divide the dough into 12 ---16 equal portions.
P.7---9.
Cover and let the dough rest for 20 minutes in
the refrigerator.
the refrigerator.
3
Divide the dough into 12 ---16 equal portions.
Shape into rolls and place on a greased
Shape into rolls and place on a greased baking
tray. Cover and leave to rise in a warm place
baking tray. Cover and leave to rise in a warm
(30 ---35°
C) for 30 ---50 minutes or until doubled in
place (30 ---35°
C) for 30 ---50 minutes or until
size.
doubled in size.
4
Brush the tops with beaten egg, then
5
Bake in a preheated 200°
C oven for 20 ---30
sprinkle with seeds.
minutes or until golden brown.
--- 35 ---
Brush the tops with beaten egg, then sprinkle
4
with seeds.
5
minutes or until golden brown.
Bake in a preheated 200°
C oven for 20 ---30
Whole Wheat
Raisin Dough
tsp=teaspoon Tbsp=tablespoon
Pumpkin & Walnut Wholemeal Rolls
Wholemeal Raisin Rolls
Ingredients:
3 tsp
Ingredients:
Surebake yeast
3 tsp
Surebake yeast
255N
white flour
255N
225N
white flour
wholemeal flour
225N
wholemeal flour
1 Tbsp
brown sugar
3 Tbsp
brown sugar
2 Tbsp
oil
4 Tbsp
butter
2 Tbsp
milk powder
2 Tbsp
milk powder
1 tsp
salt
1 tsp
salt
mashed cooked pumpkin
2 tsp
Allspice
1/2
Cup
220 mR
1/2
Cup
*100 mR
water
chooped walnuts
1/2
Cup
2 Tbsp
Method:
P.7---9.
2
and let the dough rest for 20 minutes.
3
and place on a greased baking tray. Cover
1 Tbsp
1/4
Turn the dough out into a greased bowl. Cover
raisins, small
Cup
sugar (to sprinkle over top)
sliced almonds for garnishing
* Break 2 eggs into the provided 240 mR
measuring cup --- fill to the top with water.
Divide into 12 equal portions. Shape into rolls
Method:
and leave to rise in a warm place (30 Ð 35°
C) for 30
minutes or until doubled in size.
4
grated orange rind
Topping
Make dough according to instructions on
1
2 eggs + water*
Bake in a pre-heated 200°
C oven for 15Ð20
minutes or until golden brown.
P.7---9.
2
Shape each portion into a roll.
3
leave to rise at 30 ---35°
C for 60 minutes.
4
sliced almonds.
5
--- 36 ---
Make dough according to instructions on
1
Divide the dough into 16 equal portions.
Place on a greased baking tray, cover and
Brush rolls with egg, sprinkle with sugar and
Bake at 200°
C for 20 ---30 minutes.
Multigrain Dough
tsp=teaspoon Tbsp=tablespoon
Sunflower & Kibblewheat Rolls
Multigrain Buns with a Filling
Ingredients:
3 tsp
Ingredients:
Surebake yeast
3 tsp
Surebake yeast
225N
white flour
225N
165N
white flour
wholemeal flour
285N
wholemeal flour
1/4
cup
sunflower seeds
1 Tbsp
honey
1/4
cup
kibbled wheat
2 Tbsp
butter
1 tsp
sugar
2 Tbsp
milk powder
2 Tbsp
butter
1 tsp
salt
2 Tbsp
milk powder
1/3
cup
bran flakes
1 tsp
salt
1/3
cup
All Bran
300 mR
1
330 mR
water
water
egg, lightly beaten
1 Tbsp
small raisins per bun
or
Method:
1 tsp
Make dough according to instructions on
raspberry jam per bun
1
P.7---9.
Method:
2
Divide the dough into 12 ---16 equal portions.
Shape into smooth balls and place on a lightly
1
P.7---9.
2
Wrap raisins or jam in each portion of dough.
greased baking tray. Cover and leave to rise in a
warm place (30 ---35°
C) for 60 minutes or until
doubled in size.
Brush the tops with beaten egg, then sprinkle
3
with seeds.
4
minutes or until golden brown.
3
Bake in a preheated 200°
C oven for 20 ---30
Make dough according to instructions on
Divide the dough into 12 ---16 equal portions.
Shape into a smooth ball.
Place on a greased baking tray. Cover and
4
leave to rise in a warm place (30 ---35°
C) for
5
minutes or until golden brown.
60 minutes or until doubled in size.
--- 37 ---
Bake in a preheated 200°
C oven for 20 ---30
Pizza Dough
French Dough
tsp=teaspoon Tbsp=tablespoon
French Loaf or Baguettes
Pizza
Ingredients:
Ingredients:
2 tsp
450N
3 tsp
Surebake yeast
450N
white flour
Surebake yeast
white flour
1 tsp
butter
1 tsp
sugar
1 tsp
salt
5 Tbsp
oil
water
1 tsp
salt
250 mR
230 mR
2 Tbsp
1/2
tsp
water
water
salt
Method:
Method:
Make dough according to instructions on
1
P.7---9.
2
let rest for 15 minutes.
3
and roll into long rolls (baguettes).
4
about 1 hour or until doubled in size.
5
diagonally along the top.
6
Place the dough in a greased bowl, cover and
Shape dough into one oval loaf or divide
Place on baking tray, cover and let rise for
Brush loaves with salt and water, slash
P.7---9.
2
and leave to rest.
3
pizza bases.
--- 38 ---
Place the dough in a greased bowl, cover
Shape dough into two large or four smaller
4
Leave at room temperature for 10 minutes.
5
Top the bases with your choice of toppings.
6
Bake in 220°
C oven for 15Ð20 minutes.
Make dough according to instructions on
1
Bake in a pre-heated 220°
C oven for about
15Ð20minutes or until golden brown.
Pizza Dough
tsp=teaspoon Tbsp=tablespoon
Pumpkin calzone
Pita Bread
Ingredients:
Ingredients:
Use the Pizza Dough on P.38.
FILLING
2 cups
2 tsp
340N
finely diced pumpkin cubes
(cooked until tender)
1 small
red onion finely chopped
2 Tbsp
oil-from sundried capsicums/
sundried capsicums/tomatoes
1 tsp
cumin
1/2
tsp
1/2
cup
coriander
fresh coriander
grated parmesan cheese
salt and pepper
Method:
SautŽ onion and pumpkin in oil. Add cumin
1 and coriander then roughly chopped sundried
capsicum or tomatoes and cheese.
Season to taste and leave to cool.
2
3
edges of dough then fold over other half to
enclose filling. Seal edges.
5
salt
water
Make dough according to instructions on
1
P.7---9.
2
shape pita breads.
3
into flat oval shapes, approximately 0.5cm thick.
4
rise for 30Ð50 minutes.
5
puffs-turn,cook until golden brown.
6
filings.
Use lightly floured work surface and hands to
Divide the dough into 8 equal portions. Make
Place on a greased tray, cover and leave to
Lightly grease heavy pan,fry each pita until it
Split and fill with your choice of hot or cold
Ingredients:
Use the same ingredients as Pita Bread.
Place pumpkin mixture on half of dough, wet
Place in oven 220°
C for 15Ð20 minutes.
tsp
An alternative to potato or corn chips
circles.
4
sugar
1/2
Pita Crisps
Divide dough into eight balls and roll out into
Brush with oil and leave for 5Ð10 minutes.
tsp
Method:
or
1 Tbsp
white flour
1/2
220 mR
tomatoes
4 large
Surebake yeast
Method:
1
2
3
Split pita breads, cut into triangles 6cm x 4cm.
Brush with oil and bake in a pre-heated 120°
C
oven for 20Ð30 minutes until crisp.
Serve with salsa or guacamole.
Garlic Pita Triangles
Ingredients:
Use the same ingredients as Pita Bread.
Method:
--- 39 ---
Spread the inside of whole split pita breads
1
with garlic or herb butter.
2
melts.
3
to soups or pasta dishes.
Heat in a preheated 180°
C oven until butter
Cut in quarters and serve as an accompaniment
Bake Only
tsp=teaspoon Tbsp=tablespoon
Date Loaf (Edmonds)
Earl Grey Tea Bread
Ingredients:
1/2
Ingredients:
1 cup
dates (chopped)
1 cup
sultanas
1 cup
boiling water
1 cup
cold Earl Grey tea
1 tsp
baking soda
1 cup
brown sugar
1 Tbsp
butter
1 cup
brown sugar
1
egg
tsp
1 cup
250N
1 tsp
200N
Method:
vanilla essence
walnuts (chopped)
flour
1
baking powder
2
Method:
1
Remove kneading blade from bread pan and
3
line the bottom with baking paper, cut to allow
shaft to protrude.
2
Cover dates with boiling water. Add baking
4
soda and butter, stir and then leave to soak
3
Stir in brown sugar, egg, vanilla and walnuts.
5
4
Add sifted flour and baking powder , stir until
6
well mixed.
5
Pour the loaf mixture into the pan.
6
Set into the
8
7
Add self raising flour, stir until well mixed.
Remove kneading blade from bread pan and
line the bottom with baking paper, cut to allow
Place mixture into the breadpan.
Set into the
¨
and select BAKE
ONLY by pressing the MENU pad.
Press TIMER and set for 50 minutes.
When the beep sounds on completion, test the
centre with a skewer. If additional baking is
required select BAKE ONLY mode again and press
¨
TIMER to set a further 5 minutes.
and select BAKE
ONLY by pressing the MENU pad.
8
Press TIMER and set for one hour.
When the beep sounds on completion, test the
center with a skewer. If additional baking is
required select BAKE ONLY mode again and press
TIMER to set a further 5 minutes.
9
Soak sultanas and brown sugar in cold Earl
Grey tea for several hours, preferably overnight.
shaft to protrude.
for one hour.
7
self raising flour
Remove the bread pan and leave to stand for
5 minutes before removing loaf.
--- 40 ---
Remove the bread pan and leave to stand for
5 minutes before removing loaf.
Bake Only
tsp=teaspoon Tbsp=tablespoon
Banana Yoghurt Tea Bread
Gingerbread
Ingredients:
N
200
Ingredients:
N
N
flour
75
butter
2 tsp
baking powder
100
sugar
/2 tsp
baking soda
2 Tbsp
treacle
/2 cup
brown sugar
N
2 Tbsp
golden syrup
50
butter, melted
2
eggs
1
1
1
/4 cup
2
N
225
2 tsp
plain yoghurt
1 1/2 tsp
bananas, mashed
1
/2 tsp
1
1
ground ginger
baking powder
baking soda
/2 tsp
salt
R
milk
150 m
Method:
flour
1
egg, beaten
Remove kneading blade from bread pan and
Method:
line the bottom with baking paper, cut to allow
shaft to protrude.
1
Sift flour, baking powder and baking soda.
2
Add brown sugar.
3
and mashed banana.
4
melted butter to the dry ingredients. Stir quickly
allow shaft to protrude.
In a separate bowl mix together eggs, yoghurt
Add the liquid ingredients and the cooled
and lightly.
5
6
7
8
Remove kneading blade blade from bread pan
and line the bottom with baking paper, cut to
until just melted.
3
and beaten egg.
Place mixture into the breadpan.
4
Set into the
5
¨
and select BAKE
ONLY by pressing the MENU pad.
Press TIMER and set for 50 minutes.
6
When the beep sounds on completion, test the
7
centre with a skewer. If additional baking is
required select BAKE ONLY mode again and press
TIMER to set a further 5 minutes.
Warm butter, sugar, treacle and syrup together
2
8
Sift dry ingredients and add together with milk
Beat thoroughly with a wooden spoon.
Place mixture into the breadpan.
Set into the
¨
and select BAKE
ONLY by pressing the MENU pad.
Press TIMER and set for 50 minutes.
When the beep sounds on completion, test the
centre with a skewer. If additional baking is
required select BAKE ONLY mode again and press
9
Remove the bread pan and leave to stand for
TIMER to set a further 5 minutes.
5 minutes before removing loaf.
9
--- 41 ---
Remove the bread pan and leave to stand for
5 minutes before removing loaf.
Problems and causes when baking bread on Dough modes
Problem
Shape
Causes
(
Poor volume Measurement errors
Too much
volume
)
too much salt
too little liquid
too little sugar
too little yeast
Crust
Wrong type of flour used
Oven too hot
Measurement errors
(Over risen )
too much liquid
too much sugar
too much yeast
Too much liquid
Wrong type of flour used
Old flour used
Improper shaping or rising
Split or burst Under risen
crust
Insufficient water
Oven too hot
Uneven heat in oven
Measurement errors
Texture & Too dense
too much salt
Crumb
too little liquid
too little yeast
Under risen
Too coarse Measurement errors
too much liquid
or open
too much yeast
Over risen
Pan too large
Poor texture Wrong type of flour used
or crumbly
Too little salt
Over risen
Oven temperature too low
Poor shape
Problem
(
)
(
)
Flavor
Causes
Too dark
Measurement errors
(Too much sugar or milk)
Insufficient rising
Oven temperature too high
Baking time too long
Too pale
Measurement errors
(Too little sugar or milk)
Over risen
Oven temperature too low
Baking time too short
Too thick
Measurement errors
(Too little sugar or fat)
Baked too long and/or
at wrong temperature
Poor flavour
Inferior, spoiled, or
rancid ingredients
Under or over risen
Q&A
Q
A
Q
A
May I open the lid during operation?
You may observe the initial processes up to and
during kneading. However, it is not recommended to
open the lid during the rising and baking processes,
because the heat, necessary to build up within the
unit, may escape.
The top of the bread is very uneven. Why?
At the gas releasing process, the kneading blade
turned the dough upside down, leaving an uneven
surface on the top. This happens by chance, and it
is not due to the malfunctioning of the unit.
OR You may have placed a little too much water or
yeast, or may have measured them incorrectly.
Q
A
Q
A
Q The blade does not come off from the pan after
baking, what should I do?
A Fill 1/4 of bread pan with warm water. Leave aside for
about 5Ð10 minutes, then try to remove the blade again.
Q
A
No. Follow instructions on P.12 Ò To cleanÓ.
Q
,
My wholemeal bread isn t as good as I expected,
what can I do?
May I use home-ground or home-milled flour?
No. Home ground or home milled flour is too coarse
for breads baked in the
¨.
Why is it necessary to place the yeast in the pan first?
We suggest the yeast is placed first followed by the dry
ingredients and lastly liquid to prevent the yeast from
hydrating quickly, especially when the timer is used.
This produces a more consistent result.
A
--- 42 ---
Are the parts of the unit dishwasher-safe?
You can add 1 T of gluten flour or alter water slightly
-this may help.
DZ50N132
M0998-0 Printed in Japan
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