Bread Maker
Model: SB1041N
Helpline: 01733 404703
v1.0
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When using any electrical appliance, basic safety precautions should
always be followed including the following:
1. READ ALL INSTRUCTIONS.
2. Before using check that the voltage of wall outlet corresponds to that
shown on the rating plate.
3. 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.
4. Do not touch hot surfaces.
5. To protect against electric shock, do not immerse cord, plugs, or
housing in water or other liquid.
6. Unplug from outlet when not in use, before putting on or taking off parts,
and before cleaning.
7. Do not let cord hang over edge of table or hot surface.
8. The use of accessory attachments not recommended by the appliance
manufacturer may cause injuries.
9. Do not place on or near a hot gas or electric burner, or in a heated
oven.
10. Do not touch any moving or spinning parts of the machine when baking.
11. Never switch on the appliance without properly placed bread pan filled
with ingredients.
12. Never beat the bread pan on the top or edge to remove the pan as this
may damage the bread pan.
13. 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.
14. 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
IMPORTANT INFORMATION - RETAIN FOR FUTURE USE
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IMPORTANT INFORMATION - RETAIN FOR FUTURE USE
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.
older than 8 and supervised
15. Keep the appliance and its cord out of reach of children less than 8
years.
16. 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
17. Do not operate the appliance for other than its intended use
18. Always use the appliance on a secure, dry level surface
19. Do not use outdoors.
20. This appliance has been incorporated with a grounded plug. Please
ensure the wall outlet in your house is well earthed.
21. 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.
22. The appliance is not intended to be operated by means of an external
timer or separat remote-control system.
23. Do not operate the unit without bread pan placed in the chamber to
avoid damaging the appliance.
Description: Bread Maker
Model: SB1041N
Input Voltage: 230V~
Frequency: 50Hz
Power consumption: 600 Watts
TECHNICAL DATA
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PARTS
Before first use, carefully remove all packaging and familiarise yourself with the
various parts of your product
1/2CUP
3/4CUP
1/4CUP
200ml
150ml
100ml
50ml
View window
Lid
Bread pan
Kneading paddle
Housing
Control panel
Measuring
cup
Measuring spoon
Hook
C ONTROL PANEL
Light
Medium
Dark
2.0LB
1.5LB
The opera
tion time for
each program
This indicates the
program you have
chosen
PARTS
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HOW TO USE
USE YOUR LOAF! READ ALL OF THIS FIRST!
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.
Put the mixing paddle onto the peg in the bread pan then return the bread pan to the
machine (turn clockwise to lock). Feel free to try all the controls and options below to
get a feel for the machine.
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 14
of those in total. The arrow points to “2.0LB” and “MEDIUM” 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 approx. 3
seconds, then a beep will be heard, it means that the programme has been switched
off. 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.
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 14 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!
2. French
For light breads that have little or no fat content. Normally the bread is fluffy and has
a crispy crust. This is not suitable for baking recipes requiring butter, margarine or
other fat.
3. Whole Wheat
For breads with heavy varieties of flour that require a longer phase of kneading and
rising (for example, whole wheat flour and rye flour). The bread will be more compact
and heavy due to the lower gluten content in these types of flour.
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. Ultra fast-I
Kneading, rise and baking 1LB or 1.5LB loaf in a shortest time. Usually the bread
made is smaller and rougher than that made with Quick program.
7. Ultra fast-II
The same as Program 6, but applicable for 2.0LB loaf.
8. Dough
Kneading and rising steps, but without baking. Remove the dough and use for making
bread rolls, pizza etc.
9. Jam
Boiling jams and marmalades.
10. Cake
Kneading, rise and baking, but for breads made with soda or baking powder.
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PROGRAMMES & SETTINGS
11. Sandwich
Kneading, rise and baking for baking light texture bread with a thinner crust.
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
13. Gluten free
The ingredients to create gluten-free breads are unique. 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.
14. Knead
Only kneading, no baking or rise. Saves wear and tear on your knuckles
Crust Colour
With this button you can select light, medium or dark colour for the crust. This button
is not applicable for the following programme: CAKE, SANDWICH, BAKE, DOUGH,
JAM, KNEAD.
Loaf size
Select the weight (1.5LB, 2.0LB). Press the LOAF SIZE button to choose your desired
gross weight, see the mark beneath it for reference. This button is only applicable for
the following program: BASIC, FRENCH, WHOLE WHEAT, SWEET , SANDWICH and
GLUTEN FREE. For the 1LB recipes just use the 1.5LB setting.
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.
The timer works in 10 minute increments and the display will show the total (inclucing
process time). Example: It’s 11pm and you want to wake ip 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.
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PROGRAMMES & SETTINGS
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 may 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.
DURING FIRST USE
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.
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MAKING BREAD
HOW TO MAKE BREAD
• 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 approx. 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 before removing the bread. Then use non-stick
spatula to gently loosen the sides of the bread from the pan.
• 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.
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MAKING BREAD
• Let the bread cool for about 20 minutes before slicing. It is recommended slic-
ing bread with electric knife, or coarsly serrated knife (Swan sells those too you
know!)
• 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 (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 breadmaking. All supermarkets sell it. It is best
bought in the individual sachets (not tubs). Each sachet typically contains 7
grammes.
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MAKING BREAD
• 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
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
ingredients. It is strongly suggested to use 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
Here’s how we use digital kitchen scales to measure the ingredients accurately and
easily. Feel free to follow this 2lb white loaf example:
• Using digital kitchen scales, put the bread pan on the scale - not forgetting to
put the paddle in!
• Set scale to zero
• Use the measuring cup to pour in water until the scales read 360g (this is
same as 360ml)
• Set scale to zero again
• Use the cup to add flour until scales read 570g. It will be about 4 cups
• Use the measuring spoon to add 3tbsp (large end) of sugar in one corner of
pan
• Use measuring spoon to add 4tbsp (large end) softened butter or margerine
• Use measuring spoon to add 2tsp (small end) salt
• Make a small hole in the flour with your finger. Pour fast action dried yeast into
the tsp end of measuring spoon and add 1¼ tsp (small end) into the hole
Return the pan to the machine and lock it into place. Close the lid then select pro-
gramme 1 (Basic). Select crust colour. Select 2lb loaf size. Press start.
3 hours later your glorious loaf will be ready!
The bread maker LCD display should read 0:00. Press the Start/Stop button for 3
seconds to cancel the keep hot process.
Use oven mitts to carefully remove the bread pan from the machine.
Allow it to cool for 5-10 mins. During this time, the loaf will shrink back a little bit,
which will make removal easier.
CAUTION: THE BREAD PAN AND BREAD MAY BE VERY HOT! ALWAYS HANDLE
WITH CARE.
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.
Allow to cool for about 20 minutes before slicing - and don’t forget to remove the
mixing paddle!
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MAKING BREAD
TROUBLE SHOOTING
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
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MAKING BREAD
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
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.
• 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 approx.30 minutes.The
kneading blade can then be easily removed for cleaning. Also wipe the blade carefully
with a damp cotton cloth. Please note that the bread pan, kneading blade and ingredient
box are dishwasher safe.
• 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 1lb (450g) 1.5lb (680g) 2lb (900g)
Water 180ml 270ml 360ml
Strong white bread flour 285g 430g 570g
Sugar 1 tbsp 2 tbsp 3 tbsp
Butter/Margerine 2 tbsp 3 tbsp 4 tbsp
Salt 1 tsp 1½ tsp 2 tsp
Fast Action Yeast 1 tsp 1¼ tsp 1¼ tsp
Notes: for 1lb loaf, use 1.5lb loaf size setting on machine. All ingredients should be
room temperature
Herb Bread
Loaf size 1lb (450g) 1.5lb (680g) 2lb (900g)
Water 180ml 270ml 360ml
Strong white bread flour 285g 430g 570g
Sugar 1 tbsp 2 tbsp 3 tbsp
Butter/Margerine 2 tbsp 3 tbsp 4 tbsp
Salt 1 tsp 1½ tsp 2 tsp
Dried basil 1 tsp 1½ tsp 2 tsp
Dried thyme 1 tsp 1½ tsp 2 tsp
Dried marjoram 1 tsp 1½ tsp 2 tsp
Fast Action Yeast 1 tsp 1¼ tsp 1¼ tsp
Notes: for 1lb loaf, use 1.5lb loaf size setting on machine. All ingredients should be
room temperature. You can substitute the butter/margerine for olive oil if you wish
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RECIPES
PROGRAMME 1 (BASIC) RECIPES. ADD INGREDIENTS IN ORDER SHOWN:
Raisin Bread
Loaf size 1lb (450g) 1.5lb (680g) 2lb (900g)
Water 180ml 270ml 360ml
Strong white bread flour 285g 430g 570g
Sugar 1 tbsp 2 tbsp 3 tbsp
Butter/Margerine 2 tbsp 3 tbsp 4 tbsp
Salt 1 tsp 1½ tsp 2 tsp
Dried cinnamon ½ tsp ¾ tsp 1 tsp
Fast Action Yeast 1 tsp 1¼ tsp 1¼ tsp
Raisins (add at beeps) ½ cup ½ cup ¾ cup
Notes: for 1lb loaf, use 1.5lb loaf size setting on machine. All ingredients should be
room temperature. Add the raisins at the beeps. Just open the lid and pour them in.
Cheese n Onion Bread
Loaf size 1lb (450g) 1.5lb (680g) 2lb (900g)
Water 180ml 240ml 300ml
Strong white bread flour 285g 430g 570g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Grated cheddar cheese ¾ cup 1 cup 1½ cup
Salt 1 tsp 1½ tsp 2 tsp
Onion granules/powder 1 tbsp 1½ tbsp 2 tbsp
Fast Action Yeast 1 tsp 1¼ tsp 1½ tsp
Notes: for 1lb loaf, use 1.5lb loaf size setting on machine. All ingredients should be
room temperature. Use light/medium crust setting
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RECIPES
PROGRAMME 2 (FRENCH BREAD). ADD INGREDIENTS IN ORDER SHOWN:
French bread
Loaf size 1lb (450g) 1.5lb (680g) 2lb (900g)
Water 180ml 240ml 300ml
Strong white bread flour 285g 430g 570g
Sugar 1 tbsp 1 tbsp 1½ tbsp
Sunflower oil 1 tbsp 1 tbsp 1½ tbsp
Milk powder 1 tbsp 1½ tbsp 2 tbsp
Salt 1 tsp 1 tsp 1½ tsp
Fast Action Yeast 1 tsp 1¼ tsp 1¼ tsp
Notes: for 1lb loaf, use 1.5lb loaf size setting on machine. All ingredients should be
room temperature. The lower fat content means this type of bread doesn’t keep
quite as long as regular white bread. Doesn’t come out as french sticks! See dough
setting for that.
PROGRAMME 3 (WHOLEWHEAT BREAD). ADD INGREDIENTS IN ORDER
SHOWN:
Wholewheat/granary bread
Loaf size 1lb (450g) 1.5lb (680g) 2lb (900g)
Water 185ml 270ml 390ml
Strong wholemeal bread flour 200g 300g 400g
Strong white bread flour 85g 130g 170g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Butter/Margerine 1½ tbsp 2 tbsp 3 tbsp
Salt 1 tsp 1½ tsp 2 tsp
Fast Action Yeast ¾ tsp 1 tsp 1 tsp
Notes: for 1lb loaf, use 1.5lb loaf size setting on machine. All ingredients should
be room temperature. A little white flour is used to supplement the lower gluten
content in wholemeal flour. You can use 100% wholemeal flour but the loaf will be
smaller and more dense. Less yeast is used due to longer programme time. For
granary loaf subsitute wholemeal flour for granary flour.
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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 1lb (450g) 1.5lb (680g) 2lb (900g)
Water 185ml 270ml 320ml
Strong wholemeal bread flour 285g 430g 570g
Sugar 35g 50g 70g
Milk powder 2 tbsp 2½ tbsp 3 tbsp
Butter/Margerine 1½ tbsp 2 tbsp 3 tbsp
Salt 1 tsp 1½ tsp 2 tsp
Nutmeg ½ tsp ¾ tsp 1 tsp
Fast Action Yeast ¾ tsp 1 tsp 1 tsp
Dried mixed fruit (add at beeps) ¼ cup ½ cup ¾ cup
Notes: for 1lb loaf, use 1.5lb loaf size setting on machine. All ingredients should be
room temperature. Add mixed fruit at beeps.
RECIPES
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19
PROGRAMME 6 (ULTRAFAST 1). ADD INGREDIENTS IN ORDER SHOWN:
Small Fastbake Loaf
One size 1.5lb
Water 270ml
Strong white bread flour 430g
Sugar 4 tbsp
Butter/margerine 2 tbsp
Salt 1 tsp
Fast Action Yeast 3 tsp
Notes: All ingredients should be room temperature. A loaf in 58 minutes is great
when you are pushed for time, but expect the loaf to be smaller and denser than
those on the Basic setting.
PROGRAMME 7 (ULTRAFAST 2). ADD INGREDIENTS IN ORDER SHOWN:
Small Fastbake Loaf
One size 2lb
Water 360ml
Strong white bread flour 570g
Sugar 5 tbsp
Butter/margerine 3 tbsp
Salt 1½ tsp
Fast Action Yeast 3½ tsp
Notes: All ingredients should be room temperature. More sugar is needed to get
the yeast moving quicker due to shorter programme time. Loaf will be smaller and
more dense than loaf on Basic setting
RECIPES
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20
PROGRAMME 8 (DOUGH). ADD INGREDIENTS IN ORDER SHOWN:
White bread rolls
One size
Water 300ml
Strong white bread flour 470g
Sugar 2 tbsp
Butter/margerine 2 tbsp
Salt 1½ tsp
Fast Action Yeast 1½ tsp
Notes: When process is finished, remove bread pan from machine then turn out
the dough on to floured surface. Knead gently then separate into 6-8 balls. Place on
lightly greased baking tray and brush with melted butter. Cover and allow to rise for
about 25 minutes. Bake for about 18-20 mins on gas 5 (180C)
Wholewheat/granary bread rolls
One size
Water 270ml
Strong wholemeal bread flour 300g
Strong white bread flour 130g
Sugar 1½ tbsp
Butter/Margerine 2 tbsp
Salt 1½ tsp
Fast Action Yeast 1 tsp
Notes: When process is finished, remove bread pan from machine then turn out
the dough on to floured surface. Knead gentrly then separate into 6-8 balls. Place
on lightly greased baking tray and brush with melted butter. Cover and allow to rise
for about 25 minutes. Bake for about 18-20 mins on gas 5 (180C)
For granary loaf subsitute wholemeal flour for granary flour.
RECIPES
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