Select Settings

Basic White 0 Extended Bake

1 Regular 1lb
2 Large 1½ lb
3 Large Dark 1½ lb

Whole Wheat 4 Regular 1lb

5 Large 1½ lb
6 Large Rapid 1½ lb

Speciality 7 French
8 Sweet
9 Dough
10 Quick Bread
11 Jam
12 1 Hour Cycle

Select Button

The Select button lets you choose between a number of different bread settings as well as a dough and jam setting.
With each press of the select button the number in the display will advance to the next setting on the control panel
menu. When the machine is plugged into the electrical outlet, SEL will flash in display, indicating that a selection must
be made before the machine can be turned on.

The extended bake setting allows you to lengthen the baking time after the completion of the cycle if needed.

The basic white (1-3) settings can be used for almost any bread recipe containing at least 50% bread flour. If a recipe
contains less than 50% bread flour, then use the whole wheat (4-6) settings as these provide longer rising times for
heavier dough types. NOTE: THE WHOLE WHEAT SETTING STARTS WITH A 30 MINUTE RESTING PERIOD.
THERE IS NO MIXING ACTIVITY DURING THIS PERIOD.

The French (7) setting provides a crisp, chewy crust due to the longer baking time.

The sweet (8) setting bakes bread at a lower temperature to prevent over browning of dough containing more sugar.

The dough (9) setting is used when you wish to make dough for hand shaping and baking in your own oven, such as
dinner rolls etc.
The quick bread setting (10) is unique as it makes non-yeast, cake-like batter breads such as banana nut or cranberry
nut. Quick breads do not require any rising time. The ingredients are mixed then baked.

The jam (11) setting automatically cooks jam in the bread pan.

The one-hour bread cycle (12) can be used to make a loaf in just one hour. For best results use fast rise yeast and,
generally, less salt. The loaf will be smaller than the basic white.

When using the basic white large (2-3) and sweet (8) an alert will sound during the knead cycle as a reminder to
add ingredients such as dried fruit, nuts, etc. If you are making a recipe that doesn’t require these, simply ignore the
alert but it would be a good time to check the dough anyway!
 Making 1½ lb white bread using select settings:
(2) Basic White Large 1½lb or (12) One Hour Bread Cycle

(2) Basic White-Large 1½lb

270 ml (75° - 85°) Water

4 Tablespoons Butter or margarine
450g Bread Flour
2 tablespoons Sugar
2 tablespoons Dry milk
1½ teaspoons Salt
2 teaspoons Active dry yeast

(12) One Hour Bread Cycle

270 ml (75° - 85°) Water

4 Tablespoons Butter or margarine
450g Bread Flour
2 tablespoons Sugar
2 tablespoons Dry milk
½ teaspoon Salt
3 teaspoons Fast rising/bread machine yeast

1. Put knead bar in bread pan over shaft. Twist bar if needed to slide down all the way.
2. Measure water at correct temperature and add to bread pan with butter or margarine.
3. Measure bread flour, sugar, dry milk and salt; add to pan. Level ingredients.
4. Make shallow well in centre of dry ingredients, add yeast to centre. Put pan into machine with “front” side of pan
facing front. Press pan down until it locks in place. Close cover.
Programming Control Panel

1. Plug into electrical socket. SEL will flash in display. If using Basic White-Large 1½lb, press select button until
“2” appears in display. If using one hour bread press select button until “12” appears in display.
2. Press Start button to turn machine on. Time to make bread will appear in display: 2:50 for (2) setting; 0:59 for
(12) setting. Minutes will begin to count down.
3. When done, alert will sound and “End” will appear in display. Turn machine off by holding stop button down until
alert sounds. SEL will flash in display. Unplug cord from outlet.
4. With oven mitt, pull pan straight up and out of machine. Shake loaf out and place on rack to cool for 15 to 30
minutes before slicing. Wash pan following cleaning instructions in this book.
 Some further recipes

Basic White Bread

1lb Loaf Ingredients 1½lb Loaf

170ml Milk 75-85°F 250ml
1 tablespoon Butter or Margarine 2 tablespoons
300g Bread Flour 450g
1 teaspoon Sugar 1 ½ tablespoons
1 ½ teaspoons Sachet-type yeast 2 teaspoons

Honey Oatmeal Bread

1lb Loaf Ingredients 1 ½ lb Loaf

150ml Water 75-85°F 230ml
2 tablespoons Honey 3 tablespoons
1 tablespoon Butter or Margarine 2 tablespoons
250g Bread Flour 300g
60g Oats (not instant type) 90g
1 tablespoon Dry Milk 2 tablespoons
¾ teaspoon Salt 1 ½ teaspoons
1 ½ teaspoons Sachet-Type Yeast 2 teaspoons

Egg Bread

1lb Loaf Ingredients 1 ½ lb Loaf

155ml Milk 75-85°F 155ml
1 large Egg 2 large
1 tablespoon Butter or Margarine 1 ½ tablespoons
340g Bread Flour 450g
1 teaspoon Salt 1 ½ teaspoons
1 ½ teaspoons Sugar 2 ½ teaspoons
1 ½ teaspoons Sachet-Type Yeast 2 teaspoons

Rye Bread
1 lb Loaf Ingredients 1 ½ lb Loaf
155ml Water 75-85°F 240ml
2 teaspoons Butter of Margarine 1 tablespoon
200g Bread Flour 300g
100g Medium Rye Flour 150g
2 teaspoons Dried Milk 1 tablespoons
1 ½ tablespoons Sugar 2 tablespoons
½ teaspoon Salt 1 teaspoon
1 teaspoon Caraway seed (optional) 2 teaspoon
1 ½ teaspoons Sachet-Type Yeast 2 teaspoons

Method (for these recipes)

SELECT SETTING TO USE:

Basic White (1, 2, 3)

1. Add ingredients to pan in order listed except yeast.

2. Tap pan to settle ingredients.
3. Make a well in the centre of the flour and pour in the yeast.
4. Select appropriate programme and press start.
 100% Whole Wheat Bread

Dense bread packed with fibre since all whole wheat flour is used. If the bread collapses during the bake period, you
probably need to add some gluten next time. Gluten is a protein that is found in flour. However, with some whole
wheat/wholemeal flours much of the gluten remains locked in the grains. You can obtain gluten from Claybrooke Mill: tel.
01455 202443. Add 1 – 1 ½ tablespoons in with the dry ingredients.

1lb Loaf Ingredients 1 ½ lb Loaf

140ml Water 75-85°F 210ml
1 large Egg 1 large
2 teaspoons Molasses 1 tablespoon
2 teaspoons Honey 1 tablespoon
1 tablespoon Butter or Margarine 2 tablespoons
350g Whole wheat bread flour 480g
1 tablespoon Dry milk 1 ½ tablespoon
1 teaspoon Salt 1 ½ teaspoons
1 ½ teaspoons Sachet-Type Yeast 2 teaspoons

50% Whole Wheat Bread

A lighter texture whole wheat bread.

1 lb Loaf Ingredients 1 ½ lb Loaf

170ml Water 75-85°F 240ml
1 tablespoon Honey 1 tablespoon
1 tablespoon Butter or Margarine 2 tablespoons
150g Bread Flour 225g
150g Whole wheat bread flour 225g
1 tablespoon Brown sugar 1 ½ tablespoons
1 tablespoon Dry milk 1 ½ tablespoons
1 teaspoon Salt 1 ½ teaspoons
1 ½ teaspoons Sachet-Type Yeast 2 teaspoons
 Method for these Recipes

Select Setting to Use:

Whole Wheat (4, 5, 6)

1. Add ingredients to pan in order listed, except yeast.

2. Tap pan to settle ingredients.
3. Make a well in the centre of the flour and pour in the yeast.
4. Select appropriate programme and press start.

Note: The whole wheat mode starts with a 30 minute resting period so there is no kneading activity during
this time.

French Bread

Crusty on the Outside and chewy on the Inside!!

1lb Loaf Ingredients 1 ½ lb Loaf

200ml Water 75-85°F 265ml
1 tablespoon Butter or Margarine 1 tablespoon
375g Bread Flour 525g
1 teaspoon Sugar 1 ½ teaspoons
¾ teaspoon Salt 1 ¼ teaspoons
1 teaspoon Sachet-Type Yeast 2 teaspoons

Italian Herb Bread

1lb Loaf Ingredients 1 ½ lb Loaf

170ml Water 75-85°F 250ml
1 tablespoon Olive Oil 1 ½ tablespoons
300g Bread Flour 450g
1 tablespoon Parmesan Cheese 3 tablespoons
1 tablespoon Dry Milk 1 tablespoon
1 tablespoon Sugar 1 tablespoon
1 ½ teaspoons Italian Seasoning 2 teaspoons
1 teaspoon Salt 1 ½ teaspoons
1 ¼ teaspoons Sachet-Type Yeast 2 teaspoons
 Method for these Recipes

Select Setting to Use:

French (7)

1. Add ingredients to pan in order listed, except yeast.

2. Tap pan to settle ingredients.
3. Make a well in the centre of the flour and pour in the yeast.
4. Select appropriate programme and press start