Recipe Book BM250/BM350 Contents Section White Bread Seeded Bread Granary, Brown & Wholemeal Savoury Bread Sweet Bread/ Cake Jam Gluten Free Rapid Bake Button Ingredients Page 1-3 4-5 6-9 10-12 13-19 20-22 23-26 27 28-30 Adapting your own Removing, slicing & storing bread General Hints & Tips Troubleshooting BM250 Timetables for menus 1-12 BM350 Timetable for menus 1-15 Bread/Dough Program Chart BM250 Bread/Dough Program Chart BM350 Page 31 31 32 33-35 36-40 41-47 48 49 Key Number inside circle indicates program number to be used for recipe BM250 BM350 Egg Enriched White Bread Loaf Size Ingredients Egg Water Unbleached white bread flour Salt Sugar Vegetable oil Easy blend dried yeast 2 See Point 1 600g 1½ tsp 4tsp 1½ tbsp 1½ tsp 1 plus 1 egg yolk See Point 1 450g 1½ tsp 1tbsp 1½ tbsp 1½ tsp 1 1Kg 750g 500g See Point 1 350g 1tsp 2tsp 1tbsp 1tsp 1 Put the egg/eggs into the measuring cup or jug and add sufficient water to give:Loaf Size Liquid up to 2 380ml 1Kg 400ml 290ml 750g 300ml 500g 245ml Add the ingredients to the pan in the order listed in the above recipe. tsp = 5ml teaspoon tbsp = 15ml tablespoon Please note Recipe variations for BM350 are highlighted in RED 1 Brioche Bread (Use light crust colour) Loaf Size Ingredients Milk Eggs Butter, melted Unbleached white bread flour Salt Sugar Easy blend dried yeast 2½ tsp 260ml 2 180g 600g 1½ tsp 80g 2 1tsp 60g 2tsp 1½ tsp 220ml 2 140g 500g 1½ tsp 200ml 1Kg 750g 500g 130ml 1 80g 350g 1tsp 30g 1tsp tsp = 5ml teaspoon tbsp = 15ml tablespoon 2 Please note Recipe variations for BM350 are highlighted in RED French Bread Loaf Size Ingredients Water Unbleached white bread flour Fine French plain flour Salt Sugar Easy blend dried yeast 400ml 540g 60g 1½ tsp 2tsp 1½ tsp 1Kg BM250 oNLy 750g 310ml 400g 50g 1½ tsp 2tsp 1½ tsp Note: Super fine plain flour can be used instead of French flour. tsp = 5ml teaspoon tbsp = 15ml tablespoon Please note Recipe variations for BM350 are highlighted in RED 3 Multi­Seeded Bread Loaf Size Ingredients Water Olive Oil Unbleached white bread flour Skimmed milk powder Salt Sugar Pumpkin seeds Sunflower seeds Poppy seeds Lightly toasted sesame seeds Easy blend dried yeast 1 1½ tsp 2 tbsp 1½ tsp 4tsp 3tsp 3tsp 3tsp 3tsp 2tsp 380ml 600g 5tsp 400ml 290ml 450g 4tsp 1½ tsp 1tbsp 3tsp 3tsp 2tsp 2tsp 1½ tsp 300ml 1Kg 750g 500g 245ml 1tbsp 350g 1tbsp 1tsp 2tsp 2tsp 2tsp 2tsp 2tsp 1tsp 1½ tbsp 1 ½ tbsp Add the ingredients to the pan in the order listed in the recipe above. tsp = 5ml teaspoon tbsp = 15ml tablespoon 4 Please note Recipe variations for BM350 are highlighted in RED Wholemeal Seeded Bread Loaf Size Ingredients Water Vegetable oil Wholemeal bread flour Unbleached white bread flour Skimmed milk powder Salt Sugar Easy blend dried yeast Pumpkin seeds Sunflower seeds Poppy seeds Lightly toasted sesame seeds 2tbsp 1½ tsp 1tbsp 1tsp 3tsp 3tsp 3tsp 3tsp 2tsp 1tsp 3tsp 3tsp 2tsp 2tsp 380ml 1½ tbsp 500g 100g 5tsp 410ml 300ml 1tbsp 400g 50g 4tsp 1tsp 1Kg 750g 310ml 1tbsp tsp = 5ml teaspoon tbsp = 15ml tablespoon Please note Recipe variations for BM350 are highlighted in RED 5 Granary Bread Loaf Size Ingredients Water Lemon Juice Granary bread flour Unbleached white bread flour Skimmed milk powder Salt Light brown soft sugar Vegetable oil Easy blend dried yeast 380ml 4tsp 540g 60g 2tbsp 2tsp 2tsp 1½ tbsp 2tsp 1Kg B M250 o N Ly 750g 310ml 1tbsp 450g 50g 4tsp 2tsp 1tsp 1½ tbsp 1½ tsp +8 tsp = 5ml teaspoon tbsp = 15ml tablespoon 6 Please note Recipe variations for BM350 are highlighted in RED Brown Bread Loaf Size Ingredients Water Brown bread flour Skimmed milk powder Salt Sugar Vegetable Oil Easy blend dried yeast 2 tbsp 1½ tsp 4tsp 1½ tbsp 1½ tsp 380ml 600g 5tsp 400ml 290ml 450g 4tsp 1½ tsp 1tbsp 1½ tbsp 1½ tsp 1Kg 750g 300ml tsp = 5ml teaspoon tbsp = 15ml tablespoon Please note Recipe variations for BM350 are highlighted in RED 7 100% Wholemeal Bread Loaf Size Ingredients Water Wholemeal bread flour Skimmed milk powder Salt Sugar Vegetable Oil Easy blend dried yeast 1tbsp 1tsp 2tbsp 1½ tsp 1tbsp 1½ tbsp 400ml 600g 5tsp 2tbsp 1tsp 1tbsp 1tbsp 1tsp 360ml 500g 1Kg 750g 4tsp 1½ tsp 3tsp Note: The wholewheat program begins with a 30 minute pre-heat period. During this time the kneader will not operate. tsp = 5ml teaspoon tbsp = 15ml tablespoon 8 Please note Recipe variations for BM350 are highlighted in RED Light Wholemeal Loaf Size Ingredients Water Lemon Juice Wholemeal bread flour Unbleached white bread flour Skimmed milk powder Salt Sugar Butter Easy blend dried yeast 380ml 1tbsp 500g 100g 2tbsp 1½ tsp 1tbsp 25g 2tsp 310ml 1tbsp 425g 75g 4 tsp 1½ tsp 2tsp 25g 1½ tsp 1Kg 750g B M350 o N Ly 500g 250ml 2tsp 350g 50g 1tbsp 1tsp 2tsp 15g 1½ tsp tsp = 5ml teaspoon tbsp = 15ml tablespoon Please note Recipe variations for BM350 are highlighted in RED 9 Caramelise onion Bread Ingredients Butter Large onion, chopped Semi-skimmed milk, lukewarm Unbleached white bread flour Wholemeal bread flour Salt Sugar Freshly ground black pepper Easy blend dried yeast 1 50g 1 BM350 only8 Large 350ml 530g 70g 1tsp 4tsp 1tsp 4tsp Melt the butter in a frying pan and sauté the onions over a low heat until golden. Remove from the heat. Stir in the milk. tsp = 5ml teaspoon tbsp = 15ml tablespoon 10 Please note Recipe variations for BM350 are highlighted in RED Sun Dried Tomato Bread Loaf Size Ingredients Water Olive Oil or oil from bottled sun dried tomatoes Unbleached white bread flour Wholemeal bread flour Finely grated parmesan cheese Salt Sugar Easy blend dried yeast Well drained sun-dried tomatoes 1 2 375ml 1½ tbsp 300ml 1tbsp 1Kg 750g 500g 230ml 2tsp 525g 75g 40g 1 ½tsp 1tbsp 1½ tsp 40g 400g 50g 25g 1½ tsp 2 tsp 1½ tsp 25g 300g 50g 15g 1tsp 1½ tsp 1tsp 25g Add the water and oil into the bread pan. Add the sun-dried tomatoes when the machine makes an audible sound during the 2nd kneading cycle. tsp = 5ml teaspoon tbsp = 15ml tablespoon Please note Recipe variations for BM350 are highlighted in RED 11 Chilli & Cheddar Cheese Bread Loaf Size Ingredients Sunflower oil Red chillies, de-seeded & chopped Water Semi-skimmed milk Unbleached white bread flour Wholemeal bread flour Mature Cheddar cheese, grated Salt Sugar Easy blend dried yeast 1 2 1½ tsp 250ml 540g 60g 80g 1½ tsp 2 tsp 2 tsp 1½ tbsp 3­4 270ml 1tbsp 2­3 200ml 100ml 450g 50g 65g 1½ tsp 1tsp 1½ tsp 2tsp 1­2 1Kg 750g 500g 180ml 60ml 300g 50g 50g 1tsp 1tsp 1tsp 130ml Place the oil and chillies in a small frying pan and sauté over a medium heat for 3 ­ 4 minutes, until softened. Set aside to cool. Add to the pan with the liquids. Add the ingredients to the pan in the order listed in the above recipe. Variation Reduce the quantities of chillies for a milder flavour replacing with chopped spring onions if preferred. Use hot chillies such as Scotch Bonnet for a fiery taste. tsp = 5ml teaspoon tbsp = 15ml tablespoon 12 Please note Recipe variations for BM350 are highlighted in RED Cakes / Quick Bread Time : 1hr 30mins 1 2 3 4 Follow individual recipe instructions. Insert and lock the bread pan into the machine. Select program (BM250) (BM350) Cake/Quick Bread. After 6 minutes mixing, scrape down with a plastic spatula to ensure all the ingredients are incorporated. Banana and Cinnamon Tea Bread Ingredients Butter Golden syrup Light soft brown sugar Plain white flour Baking powder Bicarbonate of soda Ground cinnamon Peeled ripe bananas Eggs Crème fraîche Milk 1 2 3 Large 115g 200g 50g 280g 2tsp 1tsp ½ tsp 200g 2 85g 60ml Place the butter, syrup and sugar in a small saucepan and heat gently until melted, stirring occasionally. Leave to cool slightly then pour into the bread pan. Mash the bananas and add to the bread pan with the eggs, crème fraîche and milk. Sift the flour, baking powder, bicarbonate of soda and cinnamon together. Then add to the pan. Variation: For a Banana, Date and Walnut Teabread add 40g chopped dates and 40g chopped walnuts, after scraping down after 6 minutes. tsp = 5ml teaspoon tbsp = 15ml tablespoon Please note Recipe variations for BM350 are highlighted in RED 13 Caribbean Tea Bread Ingredients Butter, melted Milk Eggs, lightly beaten Plain flour Baking powder Salt Caster sugar Desiccated coconut Ready to eat, dried tropical fruits, coarsely chopped Milk 1 2 Large 50g 170ml 2 280g 1 tbsp pinch 115g 25g 75g 60ml USE PROGRAM Add the melted butter, milk and eggs to the bread pan. Sift the flour, baking powder and salt together. Stir in the caster sugar, desiccated coconut and tropical fruits. Add all the ingredients to the pan. tsp = 5ml teaspoon tbsp = 15ml tablespoon 14 Please note Recipe variations for BM350 are highlighted in RED Citrus & Walnut Bread Loaf Size Ingredients Lemon yoghurt Orange juice Unbleached white bread flour Caster sugar Salt Butter Easy blend dried yeast Walnuts, chopped Grated lemon rind Grated orange rind 1 200ml 150ml 550g 40g 1½ tsp 40g 2tsp 50g 2tsp 2tsp 170ml 115ml 450g 25g 1tsp 40g 1½ tsp 40g 2tsp 2tsp 1Kg 750g 500g 135ml 100ml 350g 15g 1tsp 25g 1tsp 25g 1tsp 1tsp Place the walnuts, orange and lemon rind into the pan when the machine makes an audible sound during the 2nd kneading cycle. tsp = 5ml teaspoon tbsp = 15ml tablespoon Please note Recipe variations for BM350 are highlighted in RED 15 Cranberry, Almond & Pecan Bread Loaf Size Ingredients Water Natural plain yoghurt Unbleached white bread flour Ground almonds Salt Caster sugar Easy blend dried yeast Pecan nuts, coarsely chopped Dried cranberries, chopped 1 235ml 180ml 540g 60g 1tsp 50g 1½ tsp 50g 25g 170ml 140ml 425g 50g 1tsp 40g 1½ tsp 40g 25g 1Kg 750g 500g 140ml 115ml 350g 40g ½ tsp 25g 1tsp 25g 15g Add the pecan nuts and cranberries into the pan when the machine makes an audible sound during the 2nd kneading cycle. tsp = 5ml teaspoon tbsp = 15ml tablespoon 16 Please note Recipe variations for BM350 are highlighted in RED Malted Sultana & Apricot Bread Loaf Size Ingredients Water Malt extract Unbleached white bread flour Skimmed milk powder Mixed spice Caster sugar Salt Butter, cut into pieces Easy blend dried yeast Sultanas No-need-to-soak dried apricots, chopped For The Glaze Caster sugar Milk 3 tsp 3tsp 3 tsp 3tsp 2 tsp 2 tsp 315ml 3tbsp 550g 5tsp 1 tsp 25g 1 tsp 40g 2 tsp 60g 60g 255ml 2tbsp 450g 4tsp ½ tsp 25g 1 tsp 40g 1½ tsp 50g 50g 1Kg 750g 500g 200ml 5tsp 350g 1tbsp ½ tsp 25g ½ tsp 25g 1tsp 40g 40g 1 2 Place the sultanas and apricots into the pan when the machine makes an audible sound during the 2nd kneading cycle. Make the glaze by dissolving the caster sugar in the milk, and brush over the top crust whilst still warm. tsp = 5ml teaspoon tbsp = 15ml tablespoon Please note Recipe variations for BM350 are highlighted in RED 17 Fruit & Nut Bran Loaf Loaf Size Ingredients Water Clear honey Unbleached white bread flour Wheat Bran Skimmed milk powder Salt Butter Easy blend dried yeast Dried berries and cherries chopped Skinned hazelnuts, roasted and chopped 1 400ml 3 tbsp 600g 25g 1tbsp 1½ tsp 25g 1½ tsp 60g 50g 280ml 2 tbsp 450g 15g 1tbsp 1½ tsp 25g 1½ tsp 50g 40g 1Kg 750g Add the berries, cherries and hazelnuts when the machine makes an audible sound during the 2nd kneading cycle. tsp = 5ml teaspoon tbsp = 15ml tablespoon 18 Please note Recipe variations for BM350 are highlighted in RED Marmalade Cake Ingredients Butter Golden syrup Granulated sugar Orange marmalade Milk Egg Plain white flour Baking powder Bicarbonate of soda Salt Large 115g 150g 75g 75g 175ml 1 280g 2tsp 1tsp pinch 1 2 3 Place the butter, syrup, sugar and marmalade in a small saucepan and heat gently until melted, stirring occasionally. Leave to cool slightly then pour into the bread pan. Add the milk and egg. Sift the flour, baking powder, bicarbonate of soda and salt and add to the pan. Variation: Finish this cake with a topping after baking and cooling. Mix together 140g full fat soft cheese or mascarpone cheese, 40g sifted icing sugar and 15ml (1 tbsp) cut mixed peel or orange marmalade. Spread over the top of the cake. tsp = 5ml teaspoon tbsp = 15ml tablespoon Please note Recipe variations for BM350 are highlighted in RED 19 Jam Cycle Time : 1hr 05mins 10 12 · · · · · · · Throughout the jam cycle the kneader will stir the ingredients. Always use ripe fresh fruit for the best results and cut large fruits into halves or quarters. Use jam sugar with added pectin to ensure a good set. If using fruits with a low pectin level, it is best to add 5-10 ml (1-2 tsp) of lemon juice. Always use oven gloves to remove the bread pan as it will be very hot. You should be present throughout the whole cooking process to keep an eye on the boiling jam, to make sure it doesn't boil over, and if necessary to occasionally stir the jam. Transfer the cooked jam to a clean sterilised jar, seal and label. 20 Please note Recipe variations for BM350 are highlighted in RE ...