User manual KENWOOD BM250 - RECIPE BOOK

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 RED Apricot Jam Ingredients Fresh ripe apricots Lemon juice Water Jam sugar with pectin Butter 1 2 3 4 Makes 350g jam 250g 2tsp 1tbsp 250g 15g 10 12 Remove the bread pan from the machine and fit the kneader. Halve and stone the apricots. Cut each half into four pieces and place in the bread pan. Add the rest of the ingredients. Insert and lock the bread pan into the bread machine. Close the lid and select programme 10 (BM250) or 12 (BM350) JAM from the MENU. Allow to mix for 15 minutes, then if necessary scrape down the sides of the pan with a wooden spoon to remove any sugar. Take care as the bread pan is hot. At the end of the cycle, turn off then remove the bread pan using oven gloves. Carefully pour the jam into a sterilised jar, seal and label. Variation: Plums can be substituted for the apricots. tsp = 5ml teaspoon tbsp = 15ml tablespoon Please note Recipe variations for BM350 are highlighted in RED 21 Summer Fruits Jam Ingredients Strawberries Raspberries Redcurrants Lemon juice Jam sugar with pectin Butter Makes 450g jam 115g 115g 75g 1tsp 300g 15g 1 2 3 Remove the bread pan from the machine and fit the kneader. Halve the strawberries if large and place in the bread pan with the raspberries and redcurrants. Add the rest of the ingredients. Insert and lock the bread pan into the bread machine. Close the lid and select program (BM250) or 12 (BM350) JAM from the MENU. At the end of the cycle, turn off and then remove the bread pan using oven gloves. Carefully pour the jam into a sterilised jar, seal and label. tsp = 5ml teaspoon tbsp = 15ml tablespoon 22 Please note Recipe variations for BM350 are highlighted in RED Gluten Free The following recipes using gluten free bread mixes and gluten free flours have been tried and tested in the BM250 and BM350 Breadmakers. Making gluten-free bread is different from baking normal bread using wheat flour and the guidelines below should be noted and followed: · It is important to avoid cross-contamination with flours that contain gluten especially if the gluten free bread is needed for health reasons. It may be worth purchasing a second pan if you are making normal breads in the machine as well. Otherwise take care that the pan, utensils and any other equipment used are cleaned thoroughly between uses. For best results weigh all the ingredients including the water. The gluten free mixes will form a thick batter/cake mix instead of a ball of dough that is produced during traditional baking. It is important to scrape down during the kneading stage to ensure that all the ingredients are completely incorporated. Most gluten free mixes come with yeast that is gluten free. If using other brands of yeast it is important to check with the manufacturer to ensure that it is gluten-free. Gluten free mixes such as Glutafin , Trufree and Juvela are available on prescription from Chemists and are also stocked by some health food stores. In most mixes , Xanthan gum or Guar gum are included in the ingredients list. These are both creamy powders that give strength to the structure and help the bread to rise and set when baking. Guar gum is high in fibre and may have a laxative effect for people with a sensitive digestive system. Remove the bread pan from the machine immediately after the baking cycle is completed. Do not use the keep warm function. Leave the bread in the pan for approx. 5 minutes before removing and placing it on a cooling rack. It is normal for gluten free bread to be heavy and slightly dense in texture and have a paler crust colour compared to normal bread. The results may vary depending on the packet mixes or gluten free flours used. The bread should be stored in a cool dry place and used within 2 days or sliced and stored in the freezer. Do not use the delay timer when making gluten free bread as some of the ingredients are perishable and may spoil. · · · · · · · · · Please note Recipe variations for BM350 are highlighted in RED 23 Gluten-Free Bread Mix Recipes 1 2 3 4 5 Remove the bread pan from the bread machine and fit the kneader. Pour the water into the bread pan and then add the rest of the ingredients in the order listed in each recipe. Insert and lock the bread pan in the bread machine. Select program (BM250) or (BM350) GLUTEN FREE . Then press `Start'. After 5 minutes mixing, scrape down with a plastic spatula to ensure all the ingredients are incorporated. At the end of the baking cycle, switch off and remove the bread pan using oven gloves. Turn out onto a wire rack. Basic White Bread - Mixes Ingredients Water Sunflower Oil Gluten Free Bread Mix Easy blend dried yeast * Wheat free as well as Gluten free. Note: If allowed, 4tsp of skimmed milk powder can be added to give a darker crust colour. tsp = 5ml teaspoon tbsp = 15ml tablespoon Glutafin Bread 450ml 3tbsp 500g 2tsp Juvela Gluten Free Mix 400ml 2tbsp 500g 2tsp Trufree Bread Mix* 400ml 3tbsp 500g 2tsp 24 Please note Recipe variations for BM350 are highlighted in RED Gluten-Free Bread Mix Recipes 1 Remove the bread pan from the bread machine and fit the kneader. 2 Pour the water into the bread pan and then add the rest of the ingredients in the order listed in each recipe. 3 Insert and lock the bread pan in the bread machine. Select program (BM250) or (BM350) GLUTEN FREE . Then press `Start'. 4 After 5 minutes mixing, scrape down with a plastic spatula to ensure all the ingredients are incorporated. 5 At the end of the baking cycle, switch off and remove the bread pan using oven gloves. Turn out onto a wire rack. Basic Gluten Free Bread 1 Ingredients Water Eggs Sunflower Oil (or other vegetable oil) Cider Vinegar White Rice Flour Tapioca Flour Potato Flour Xanthan Gum Salt Sugar Yeast Quantity 410ml 160g 45ml 5ml 330g 85g 85g 2tsp 1tsp 25g 1½ tsp tsp = 5ml teaspoon tbsp = 15ml tablespoon Please note Recipe variations for BM350 are highlighted in RED 25 Basic Gluten Free Bread 2 Ingredients Water Eggs Sunflower Oil (or other vegetable oil) Cider Vinegar White Rice Flour Brown Rice Flour Chick Pea Flour Cornflour or Potato Flour Xanthan Gum Salt Sugar Yeast Quantity 410ml 160g 45ml 5ml 260g 65g 65g 110g 2tsp 1tsp 25g 1½ tsp Note: Both recipes will produce a loaf with a flat top and a slightly aerated crumb texture. Variations for both recipes Multi Grain Bread Add with other ingredients Pumpkin seeds Sunflower seeds Poppy seeds Sesame seeds 3tsp 3tsp 2tsp 2tsp Fruit Bread Allow mix to knead for 10 minutes then add Sultanas Raisins Currants 40g 40g 40g tsp = 5ml teaspoon tbsp = 15ml tablespoon 26 Please note Recipe variations for BM350 are highlighted in RED Rapid Bake Button 8 · Your bread maker has an extra fast bread cycle, which will knead, prove and cook a delicious loaf of bread in just 1 hour. To help ensure the best possible results follow the guidelines given below. · · · · · · Use lukewarm liquid to help speed up the rising process (32-35°C/90-95°F is optimum). Cold water will result in a shorter loaf, if hot water is used, it will kill the yeast. For best results measure the water temperature with either a thermometer or mix 25% boiling water with 75% of cold water. Bread recipes should contain at least 65% white bread flour on this cycle. 100% wholemeal or other whole grain breads will produce poor results as there is insufficient time for the dough to rise. The salt level is reduced for breads made using this cycle as salt retards yeast activity. However do not eliminate it completely as it is important for the taste and texture of the bread. Use 5ml (1tsp) of salt with 600g of flour. The yeast levels are higher on this cycle to help ensure a rapid rise. Use 15-20ml (3-4tsp) of easy blend fast action dried yeast. If you want to make several loaves in succession on this rapid cycle, leave the lid open and the machine switched off for 30 minutes between loaves. This will allow the temperature sensor within the machine to work accurately, which is critical on a short bread cycle. Breads made using this cycle will not rise as high as loaves made on other settings, they will have a softer crust and be a little denser, which is normal. Please note Recipe variations for BM350 are highlighted in RED 27 Ingredients The major ingredient in bread making is flour, so selecting the right one is the key to a successful loaf. Wheat flours Wheat flours make the best loaves. Wheat consists of an outer husk, often referred to as bran, and as an inner kernel, which contains the wheat germ and endosperm which, when mixed with the water, forms gluten. Gluten stretches like elastic and the gases given off by the yeast during fermentation are trapped, making the dough rise. White flours These flours have the outer bran and wheat germ removed, leaving the endosperm which is milled into a white flour. It is essential to use strong white flour or white bread flour, because this has a higher protein level, necessary for gluten development. Do not use plain white flour or self-raising flour for making yeast risen breads in your bread maker, as inferior loaves will be produced. There are several brands of white bread flour available, use a good quality one, preferably unbleached, for the best results. Wholemeal flours Wholemeal flours include the bran and wheat germ, which gives the flour a nutty flavour and produces a coarser textured bread. Again strong wholemeal or wholemeal bread flour must be used. Loaves made with 100% wholemeal flour will be more dense than white loaves. The bran present in the flour inhibits the release of gluten, so wholemeal doughs rise more slowly. Use the special whole wheat programs to allow time for the bread to rise. For a lighter loaf, replace part of the wholemeal flour with white bread flour. You can make a quick wholemeal loaf using the rapid whole wheat setting. Strong brown flour This can be used in combination with white flour, or on its own. It contains about 80-90% of the wheat kernel and so it produces a lighter loaf, which is still full of flavour. Try using this flour on the basic white cycle, replacing 50% of the strong white flour with strong brown flour. You may need to add a little extra liquid. Granary bread flour A combination of white, wholemeal and rye flours mixed with malted whole wheat grains, which adds both texture and flavour. Use on its own or in combination with strong white flour. Non-wheat flours Other flours such as rye can be used with white and wholemeal flours to make traditional breads like pumpernickel or rye bread. Adding even a small amount adds a distinctive tang. Do not use on its own, as it will produce a sticky dough, which will produce a dense heavy loaf. Other grains such as millet, barley, buckwheat, corn meal and oatmeal are low in protein and therefore do not develop sufficient gluten to produce a traditional loaf. These flours can be used successfully in small quantities. Try replacing 10-20% of white bread flour with any of these alternatives. 28 Salt A small quantity of salt is essential in bread making for dough development and flavour. Use fine table salt or sea salt, not coarsely ground salt which is best kept for sprinkling on top of hand-shaped rolls, to give a crunchy texture. Low-salt substitutes are best avoided as most do not contain sodium. · · · Salt strengthens the gluten structure and makes the dough more elastic. Salt inhibits yeast growth to prevent over-rising and stops the dough collapsing. Too much salt will prevent the dough rising sufficiently. Sweeteners Use white or brown sugars, honey, malt extract, golden syrup, maple syrup, molasses or treacle. · · · · · Sugar and liquid sweeteners contribute to the colour of bread, helping to add a golden finsih to the crust. Sugar attracts moisture, so improving the keeping qualities. Sugar provides food for the yeast, although not essential, as the modern types of dried yeast are able to feed on the natural sugars and starches found in the flour, it will make the dough more active. Sweet breads have a moderate level of sugar with the fruit, glaze or icing adding extra sweetness. Use the sweet bread cycle for these breads. If substituting a liquid sweetener for sugar then the total liquid content of the recipe will need to be reduced slightly. 29 Ingredients Fats and oils A small amount of fat or oil is often added to bread to give a softer crumb. It also helps to extend the freshness of the loaf. Use butter, margarine or even lard in small quantities up to 25g or 22ml (1½ tbsp) vegetable oil. Where a recipe uses larger amounts so the flavour is more noticeable, butter will provide the best result. · Olive oil or sunflower oil can be used instead of butter, adjust the liquid content for amounts over 15ml (3 tsp) accordingly. Sunflower oil is a good alternative if you are concerned about the cholesterol level. Do not use low fat spreads as they contain 40% water so do not have the same properties as butter. · Liquid Some form of liquid is essential; usually water or milk is used. Water produces a crisper crust than milk. Water is often combined with skimmed milk powder. This is essential if using the same time delay as fresh milk will deteriorate. For most programs water straight from the tap is fine, however on the rapid one-hour cycle it needs to be lukewarm. · · On very cold days measure the water and leave to stand at room temperature for 30 minutes before use. If using milk straight from the fridge do likewise. Buttermilk, yoghurt, soured cream and soft cheeses such as ricotta, cottage and fromage frais can all be used as part of the liquid content to produce a more moist, tender crumb. Buttermilk adds a pleasant, slightly sour note, not unlike that found in the country style breads and sour doughs. Eggs may be added to enrich the dough, improve the colour of the bread and help add structure and stability to the gluten during rising. If using eggs reduce the liquid content accordingly. Place the egg in a measuring cup and top with liquid to the correct level for the recipe. · yeast Yeast is available both fresh and dried. All the recipes in this book have been tested using easy blend, fast action dried yeast which does not require dissolving in water first. It is placed in a well in the flour where it is kept dry and separate from the liquid until mixing commences. For best results use dried yeast. The use of fresh yeast is not recommended as it tends to give more variable results than dried yeast. Do not use fresh yeast with the delay timer. If you wish to use fresh yeast note the following: 6g fresh yeast = 1tsp dried yeast Mix the fresh yeast with 1tsp sugar and 2tbsp of the water (warm). Leave for 5 mins until frothy. Then add to the rest of the ingredients in the pan. To get the best results the yeast quantity may need to be adjusted. Use the amounts stated in the recipes; too much could cause the bread to over-rise and spill over the top of the bread pan. Once a sachet of yeast is opened, it should be used within 48 hours, unless stated otherwise by the manufacturer. Re-seal after use. Resealed opened sachets can be stored in the freezer until required. Use dried yeast before its use by date, as the potencial gradually deteriorates with time. You may find dried yeast, which has been manufactured especially for use in bread machines. This will also produce good results, though you may need to adjust the quantities recommended. 30 Adapting your own recipes After you have baked some of the recipes supplied you may wish to adapt a few of of your own favourites, which previously have been mixed and kneaded my hand. Start by selecting one of the recipes in this booklet, which is similar to your recipe, and use it as a guide. Read through the following guidelines to help you, and be prepared to make adjustments as you go along. · Make sure you use the correct quantities for the bread maker. Do not exceed the recommended maximum. If necessary, reduce the recipe to match the flour and liquid quantities in the breadmaker recipes. Always add the liquid to the bread pan first. Separate the yeast from the liquid by adding after the flour. Replace fresh yeast with easy blend dried yeast. Note: 6g fresh yeast = 1tsp (5ml) dried yeast. Use skimmed milk powder and water instead of fresh milk, if using the timer delay setting. If your conventional recipe uses egg, add the egg as part of the total liquid measurement. Keep the yeast separate from the other ingredients in the pan until mixing commences. Check the consistency of the dough during the first few minutes of mixing. Bread machines require a slightly softer dough, so you may need to add extra liquid. The dough should be wet enough to gradually relax back. · · · · · · Removing, slicing and storing bread · · For best results, once your loaf is baked, remove it from the machine and turn out of the bread pan immediately, although your bread maker will keep it warm for up to an hour if you are not around. Remove the bread pan from the machine using oven gloves, even if it si during the warm cycle. Turn the pan upside-down and shake several times to release the cooked bread. If the bread is difficult to remove, try knocking the corner of the bread pan on a wooden board, or rotate the base of the shaft underneath the bread pan. The kneader should remain inside the bread pan when the bread is released, however occasionally it may remain inside the loaf of bread. If so, remove it before slicing the bread, using a heat resistant plastic utensil ti prise it out. Do not use a metal implement as this may scratch the non-stick coating on the kneader. Leave the bread to cool for at least 30 minutes on a wire rack, to allow the steam to escape. The bread will be difficult to slice if cut hot. Home-made bread does not contain any preservatives so should be eaten within 2-3 days of baking. If not eating immediately, wrap in foil or place in a plastic bag and seal. Crispy French-style bread will soften on storage, so is best left uncovered until sliced. If you wish to keep your bread for a few days, store in the freezer. Slice the bread before freezing, for easy removal of the amount required. · · Storing · · 31 General hints and tips The results of your bread making are dependent on a number of different factors, such as the quality of ingredients, careful measuring, temperature and humidity. To help ensure successful results, there are a few hints and tips worth noting. The bread machine is not a sealed unit and will be affected by temperature. if it is a very hot day or the machine is used in a hot kitchen, then the bread is likely to rise more, than if it is cold. The optimum room temperature is between 20C/ 68F and 24C/ 75F. · · · · On very cold days let the water from the tap stand at room temperature for 30 minutes before use. Likewise with ingredients from the fridge. Use all the ingredients at room temperature unless stated otherwise in the recipe e.g. for the rapid 1 hour cycle you will need to warm the liquid. Add ingredients to the bread pan in the order suggested in the recipe. Keep the yeast dry and separate from any other liquids added to the pan, until mixing commences. Accurate measuring is probably the most crucial factor for a successful loaf. Most problems are due to inaccurate measuring or omitting an ingredient. Follow either metric or imperial measurements; they are not interchangeable. Use the measuring cup and spoon provided. Always use fresh ingredients, within their use by date. Perishable ingredients such as milk, cheese, vegetables and fresh fruits may deteriorate, especially in warm conditions. These should only be used in breads, which are made immediately. Do not add too much fat as it forms a barrier between the yeast and flour, slowing down the action of the yeast, which could result in a heavy compact loaf. Cut butter and other fats into small pieces before adding to the bread pan. Replace part of the water with fruit juices such as orange, apple, or pineapple when making fruit flavoured breads. Vegetable cooking juices can be added as part of the liquid. Water from cooking potatoes contains starch, which is an additional source of food for the yeast, and helps to produce a well-risen, softer, longer lasting loaf. Vegetables such as grated carrot, courgette or cooked mashed potato can be added for flavour. You will need to reduce the liquid content of the recipe as these foods contain water. Start with less water and check the dough as it begins to mix and adjust if it is necessary. Do not exceed the quantities given in recipes as you may damage your bread machine. If the bread does not rise well try replacing the tap water with boiled or cooled water. If your tap water is heavily chlorinated and fluorinated this may affect the bread rising. Hard water can also have this effect. It is worth checking the dough after about 5 minutes continuous kneading. Keep a flexible rubber spatula next to the machine, so you can scrape down the sides of the pan if some of the ingredients stick to the corners. Do not place near the kneader, or impede its movement. Also check the dough to see if it is the correct consistency. If the dough is crumbly or the machine seems to be labouring, add a little extra water. Do not open the lid during the proving or baking cycle as this may cause the bread to collapse. · · · · · · · · · · 32 Troubleshooting guide Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their possible cause and the corrective action that should be taken to ensure successful bread making. Problem Possible Cause Solution Loaf Size and Shape 1. Bread does not rise enough = Wholemeal breads will be lower than white breads dues to less gluten forming protein in whole wheat flour. = Not Normal situation, no solution. enough liquid. omitted or not enough type of flour used. Increase liquid by 15ml/3tsp. Assemble ingredients as listed in recipe. You may have used plain white flour instead of strong bread flour which has a higher gluten content. Do not use all-purpose flour. For best results use only fast action "easy blend" yeast. Measure amount recommended and check expiry date on package. This cycle produces shorter loaves. This is normal. Make sure they remain separate when added to the bread pan. Assemble ingredients as listed in the recipe. Check expiry date. Use liquid at correct temperature for bread setting being used. Use amount recommended. Place dry ingredients into corners of pan and make slight well in centre of dry ingredients for yeast to protect it from liquids. = Sugar added. = Wrong = Wrong type of yeast used. enough yeast added or too old. = Rapid = Not bread cycle chosen. and sugar came into contact with each other before kneading cycle 2. Flat loaves, no rising. = Yeast = Yeast omitted. too old too hot. = Yeast = Liquid = Too = If much salt added. using timer, yeast got wet before bread making process started. 33 Troubleshooting guide Problem Possible Cause Solution Loaf Size and Shape 3. Top inflated - mushroom-like in appearance. = Too = Too = Too = Not much yeast. much sugar. much flour. enough salt. humid weather. Reduce yeast by ¼ tsp. Reduce sugar by 1tsp Reduce flour by 6 to 9tsp Use amount of salt recommended in recipe. Reduce liquid by 15ml/3tsp and yeast by ¼ tsp. Reduce liquid by 15ml/3tsp next time or add a little extra flour. Use amount recommended in recipe or try a quicker cycle next time. Chill the water or add milk straight from the fridge. Increase liquid by 15ml/3tsp. Measure flour accurately. Make sure dough is made under the best possible conditions. = Warm, 4. Top and sides cave in. = Too much liquid. = Too much yeast. = High humidity and warm weather may have caused the dough to rise too fast. 5. Gnarly, knotted top - not smooth. = Not = Too enough liquid. much flour. = Tops of loaves may not all be perfectly shaped, however this does not effect wonderful flavour of bread. 6. Collapsed while baking. = Machine was placed in a draught or may have been knocked or jolted during rising. = Exceeding Reposition bread maker pan. capacity of bread Do not use more ingredients than recommended for large loaf (max 1kg) Use amount of salt recommended in recipe. Measure yeast accurately. Reduce liquid by 15ml/3tsp and reduce yeast by ¼tsp = Not enough salt used or omitted (salt helps prevent the dough over proving. = Too much yeast. humid weather. = Warm, 34 Troubleshooting guide Problem Possible Cause Solution Loaf size and shape 7. Loaves uneven shorter on one end. too dry and not allowed to rise evenly in pan. = Dough Increase liquid by 15ml/3tsp. Bread Texture 8. Heavy dense texture. = Too = Not = Not much flour. enough yeast. enough sugar. omitted. much yeast. much liquid. much liquid. cut during operation. Measure accurately. Measure right amount of recommended yeast. Measure accurately. Assemble ingredients as listed in recipe. Measure right amount of recommended yeast. Reduce liquid by 15ml/3tsp. Reduce liquid by 15ml/3tsp. If power is cut during operation for more than 8 minutes you will need to remove the unbaked loaf from the pan and start again with fresh ingredients. Reduce amounts to maximum quantities allowed. Allow bread to cool on rack for at least 30 minutes to release steam, before slicing. Use a good bread knife. 9. Open, coarse, holey texture. = Salt = Too = Too 10. Centre of loaf is raw, not baked enough. = Too = Power were too large and machine could not cope. 11. Bread doesn't slice well, very sticky. = Sliced = Quantities while too hot. = Not using a proper knife. Crust Colour and Thickness 12. Dark crust colour/too thick. 13. Loaf of bread is burnt. 14. Crust too light. = DARK = Bread = Bread = No crust setting used. Use medium or light setting the next time. Refer to "Service and customer care" section. Add 15ml/3tsp skimmed milk powder or replace 50% of water with milk to encourage browning. maker malfunctioning. not baked long enough. Extend baking time. milk powder or fresh milk in recipe. 35 BM250 Timetable for Menu 36 Medium 2.0 pound 3:25 - 14:55 3:13 - 14:53 3:18 - 14:58 3:25 - 14:55 3:13 - 14:53 1.0 pound 1.5 pound 2.0 pound 1.0 pound 1.5 pound 3:18 - 14:58 Dark 2.0 pound 3:25 - 14:55 Basic Toast Colour Light Weight 1.0 pound 1.5 pound Delay 3:13 - 14:53 3:18 - 14:58 Preheat 5min 5min 20min 39min 10s 25min 50s 15s 49min 45s 60 min 1h 3:25 3:03 1h 3:13 2:51 48min 49min 45s 15s 15s 49min 45s 53min 1h 3:18 2:56 25min 50s 25min 50s 10s 10s 39min 39min 39min 10s 25min 50s 15s 49min 45s 60min 1h 3:25 3:03 20min 20min 20min 5min 5min 5min 5min 5min 5min 5min 5min 5min 5min 20min 39min 10s 25min 50s 15s 49min 45s 48min 1h 3:13 2:51 5min 5min 20min 39min 10s 25min 50s 15s 49min 45s 53min 1h 3:18 2:56 5min 5min 20min 39min 10s 25min 50s 15s 49min 45s 60min 1h 3:25 3:03 Knead 1 5min Rest 5min Knead 2 20min 20min Rise 1 10s 39min 39min Sourness Releasing 10s Rise 2 15s 25min 50s 25min 50s Forming 15s Rise 3 49min 45s 49min 45s Bake 1h 3:18 2:56 48 min 53 min Keep warm 1h Total 3:13 Adding fruit 2:51 BM250 Timetable for Menu Medium Dark 2.0 pound 3:35 - 14:55 3:30 - 14:50 3:32 - 14:52 3:35 - 14:55 2:30 - 14:50 1.0 pound 1.5 pound 2.0 pound 1.0 pound French Rapid 1.5 pound 2:32 - 14:52 2.0 pound 2:35 - 14:55 Toast Colour 2.0 pound 3:35 - 14:55 3:30 - 14:50 3:32 - 14:52 1.0 pound 1.5 pound Light Weight 1.0 pound 1.5 pound Delay 3:30 -14:50 3:32 -14:52 Preheat 5min 5min 20min 39min 10s 10s 10s 10s 10s 39min 39min 39min 39min 20min 20min 20min 20min 20min 39min 10s 5min 5min 5min 5min 5min 5min 5min 5min 5min 5min 5min 5min 20min 39min 10s 5min 5min 20min 15min 10s 5min 5min 20min 15min 10s 5min 5min 20min 15min 10s Knead 1 5min 5min Rest 5min 5min Knead 2 20min 20min Rise 1 39min 39min Sourness Releasing 30min 50s 30min 50s 30min 50s 30min 50s 10s 10s Rise 2 10s 59min 50s 55min 1h 3:35 N/A 1h 3:30 N/A 50min 59min 50s 59min 50s 52min 1h 3:32 N/A 10s 10s 10s 30min 50s 30min 50s 30min 50s 30min 50s 30min 50s 15min 50s 15min 50s