Swann SB1041N User manual

Brand: Swann

Model: SB1041N

Category: Bread making machines

Type: User manual

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

SB1041N_IM.indd 18 05/10/2016 13:57

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

SB1041N_IM.indd 19 05/10/2016 13:57

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

SB1041N_IM.indd 20 05/10/2016 13:57

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Swann SB1041N User manual

Brand: Swann

Model: SB1041N

Category: Bread making machines

Type: User manual

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Swann SB1041N User manual

Swann SB1041N User manual

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