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Recipes

Dough Recipes

[basic]

[whole wheat]

[rye] [french] [pizza]

The Dough setting mixes and gives the dough it’s ﬁrst rising
before you shape and bake it in your conventional oven.

: Timer cannot be used

Prepare your ingredients according to the recipe and select
the correct mode. When your dough is ready, shape it,
allow it to rise, and then bake it yourself.

●

The maximum load of the Bread Maker is 600

(1lb 5oz).

Dough recipes using 300

(11oz) of ﬂour may be doubled.

●

When the DOUGH programme has completed its operation,

you may ﬁnd that the prepared dough is easier to shape if it
is tipped onto a lightly ﬂoured board before handling.

Example – making plain bread rolls

Shaping

Dough can be shaped into round rolls, plaits,
knots, French sticks, large or small cobs or put in a
traditional loaf tin.

Proving

Most recipes require the dough to be left to prove i.e. to be
left to rise after shaping, before the ﬁnal baking. Generally
the dough should be left to prove in a warm place (at
approximately 40˚C) until the dough has doubled in size.

●

Approximate proving time-Rolls 25mins, Whole

breads e.g. Panettone etc 50mins

●

To prevent a hard dry skin forming, cover the dough with

a large polythene bag or cover with lightly oiled cling ﬁlm.

Glazing/Baking

Brush with milk, salted water, beaten egg or oil.
Sprinkle with poppy seeds, sesame seeds. Bake
following recipe guidelines.

●

Rolls

●

Knot

●

Hedgehogs

(Coat with a beaten egg)

Raisins

Rolls

●

Select one of the following recipes and follow the method

below.

Shape dough.

Brush with beaten egg.

Bake at 220˚C/425˚F/Gas Mark 7 for 10-15mins or

until golden brown.

Place onto a greased baking parchment and allow

to prove until doubled in size.

White Dough

‘Basic’-‘Dough’ (2h 20m)

Yeast

1 1/4tsp

Strong White Flour

550

(1lb 4oz)

Sugar

2tsp

Oil

2tbsp

Salt

1 1/2tsp

Water

320ml

Brown Dough

‘Basic’-‘Dough’ (2h 20m)

Yeast

1 1/4tsp

Strong Brown Flour

550

(1lb 4oz)

Sugar

2tsp

Oil

2tbsp

Salt

1 1/2tsp

Water

320ml

Wholemeal Dough 70%

‘Whole Wheat’-‘Dough’ (3h 15m)

Yeast

1 1/4tsp

Strong Wholemeal Flour

400

(14oz)

Strong White Flour

150

(5oz)

Sugar

2tsp

Oil

2tbsp

Salt

1 1/2tsp

Water

340ml

Granary

Dough

‘Whole Wheat’-‘Dough’ (3h 15m)

Yeast

1 1/4tsp

Strong Granary Flour

550

(1lb 4oz)

Sugar

2tsp

Oil

2tbsp

Salt

1 1/2tsp

Water

320ml

Wholemeal Dough 50%

‘Whole Wheat’-‘Dough’ (3h 15m)

Yeast

1 1/4tsp

Strong Wholemeal Flour

275

(10oz)

Strong White Flour

275

(10oz)

Sugar

2tsp

Oil

2tbsp

Salt

1 1/2tsp

Water

340ml

French Sticks

‘French’-‘Dough’ (3h 35m)

Yeast

1/2tsp

Strong White Flour

250

(9oz)

Butter

(1/2oz)

Salt

1/2tsp

Water

150ml

Rye Dough 100%

‘Rye’-‘Dough’ (2h)

Yeast

2tsp

Rye Flour

500

(1lb 2oz)

Sugar

2tsp

Oil

3tbsp

Salt

2tsp

Water

360ml

• Use kneading blade (rye bread).
• Prove for 15 minutes.

Spelt Dough

‘Rye’-‘Dough’ (2h)

Yeast

1 1/2tsp

Spelt Flour

500

(1lb 2oz)

Honey

1tsp

Oil

3tbsp

Salt

1tsp

Water

270ml

• Use kneading blade (rye bread).
• Prove for 15 minutes.

Ciabatta

Stage 1 Culture : ‘Pizza’-‘Dough’ (45m)

Yeast

1/2tsp

Strong White Flour

175

(6oz)

Water

200ml

Stage 2 : ‘Basic’-‘Dough’ (2h 20m)

Yeast

1/4tsp

Strong White Flour

325

(11 1/2oz)

Sugar

1/2tsp

Olive Oil

2tbsp

Salt

1 1/2tsp

Water

80ml

Put all culture ingredients in bread pan and select

Pizza Dough programme 45mins.

Turn off at the start/stop pad after 15mins.

(12 hours later)

Add all ingredients listed in stage 2 and select Basic

Dough programme 2hrs 20mins.

• This dough can also be made as a loaf. Follow method

for points 1 and 2. Increase water on stage 2 from 80-
110ml and select Italian Bake programme 4hrs 30mins.

Divide dough into 2 and roll each half out to a rough

oblong loaf shape about 2.5cm thick.

Place on greased baking parchment and sprinkle

with ﬂour. Allow to prove at 40°C until doubled in size

(approx 20mins).

Bake at 220°C/425°F/Gas Mark 7 for 20-25mins or

until golden brown.

Wholemeal Dough 100%

‘Whole Wheat’-‘Dough’ (3h 15m)

Yeast

1 1/4tsp

Strong Wholemeal Flour

550

(1lb 4oz)

Sugar

2tsp

Oil

2tbsp

Salt

1 1/2tsp

Water

340ml

Содержание SD-254

Страница 1: ...erent models The explanations inside mainly focus on the SD 255 model See page 2 for the differences in functions between the two Information on Disposal for Users of Waste Electrical Electronic Equipment private households This symbol on the products and or accompanying documents means that used electrical and electronic products should not be mixed with general household waste For proper treatme...

Страница 2: ...bread pan or unplug the breadmaker during its operation If the electricity supply is switched off the programme sequence stops However the appliance has a 10 minute memory so if the power is restored within 10 minutes the programme will resume 6 Do not touch block or cover the ventilation during use 7 The surfaces are liable to get hot during use 8 To avoid burns always use oven gloves when removi...

Страница 3: ...SIN Bake bread with added ingredients DOUGH Make dough knead rise DOUGH RAISIN Make dough with added ingredients Crust Crust Colour available on Basic and Gluten Free LIGHT MEDIUM DARK Start Stop Press to start or cancel stop the programme When start is pressed the start stop light will come on and the programme is set If you wish to change the programme you must stop the operation by holding down...

Страница 4: ...ionally Bran Increases the bread s ﬁbre content Use max 50g 2oz Wheat germ Gives the bread a nuttier ﬂavour Use max 50g 2oz Spices herbs Enhance the ﬂavour of the bread Only use a small amount 1 2 tsp Main Flours Used in Bread White ﬂour Made by grinding wheat kernel excluding bran and germ Used in e g basic french modes Strong ﬂours Milled from hard wheat High content of protein needed for produc...

Страница 5: ... a wire rack 5 4 Choose a baking option To set the timer Check around the shaft and inside the kneading blade and ensure that they are clean To change the size To change the crust colour Pressing the button once will advance the timer by 10 minutes hold to advance more quickly 12 9 6 3 12 9 6 3 9h 30m from now Current time Ready time If you leave the bread to cool down without removing it from the...

Страница 6: ...2 Start the machine 3 Time until ready Select DOUGH RAISIN if you would like to add extra ingredients to your dough P 11 For modes other than pizza a resting process will begin immediately after starting followed by kneading and rising Select when baking bread BAKE RAISIN will be displayed Select when making dough DOUGH RAISIN will be displayed SD 255 Moist Ingredients e g chocolate cheese fresh f...

Страница 7: ...n 2 hr 20 min DOUGH RAISIN 20 min 40 min 15 30 min 1 hr 20 min 1 hr 30 min 2 hr 20 min whole wheat Makes bread with strong whole wheat ﬂour BAKE 1 hour 1 hr 30 min 15 25 min 2 hr 00 min 2 hr 20 min 50 min 5 hours BAKE RAPID 15 min 15 25 min approx 1 hr 40 min 45 min 3 hours BAKE RAISIN 3 1 hour 1 hr 30 min 15 25 min 2 hr 20 min 2 hr 50 min 50 min 5 hours DOUGH 55 min 1 hr 15 min 15 25 min 1 hr 40 ...

Страница 8: ...c Bake 4h M L XL Yeast 3 4tsp 1tsp 1 1 4tsp Strong Brown Flour 400g 14oz 475g 1lb 1oz 550g 1lb 4oz Sugar 1tsp 1 1 2tsp 2tsp Butter 15g 1 2oz 25g 1oz 25g 1oz Salt 1tsp 1 1 4tsp 1 1 2tsp Water 270ml 320ml 360ml Rapid Brown Loaf Basic Bake Rapid 1h 55m 2h M L XL Yeast 1tsp 1 1 4tsp 1 1 2tsp Strong Brown Flour 400g 14oz 475g 1lb 1oz 550g 1lb 4oz Sugar 1tsp 1 1 2tsp 2tsp Butter 15g 1 2oz 25g 1oz 25g 1o...

Страница 9: ...l ﬂour Timer can be used for recipes with this symbol 4 13 hours Fresh Yeast Wholemeal Loaf 100 Whole Wheat Bake 5h L Fresh Yeast 8g 1 3oz Strong Wholemeal Flour 500g 1lb 2oz Sugar 1 1 2tsp Oil 2tbsp Salt 1 1 4tsp Water 350ml Onion Loaf Whole Wheat Bake 5h M Yeast 3 4tsp Strong Wholemeal Flour 300g 11oz Strong White Flour 100g 4oz Sugar 1tsp Oil 1tbsp Salt 1tsp Onion chopped and softened with 1tsp...

Страница 10: ...e 30ml Water 280ml The lemon and poppy seed loaf will have a closer texture than the standard spelt loaf italian white ﬂour Make light bread for enjoying with pasta etc The Raisin nut dispenser does not operate on the Italian programme Put any additional ingredients directly into the bread pan at the start Passata is a thick tomato sauce that is usually near the pasta sauces in supermarkets Timer ...

Страница 11: ...dium crust unless otherwise stated Flavoured Gluten Free Loaves Spicy Fruit Loaf 100g 4oz mixed fruit 2tsp cinnamon Date Raisin Loaf juice of 2 oranges made up to the quantity of water required placed in the pan before gluten free mix 2tsp mixed spice 150g 5oz chopped dates 100g 4oz raisins rind of 2 oranges Maple Pecan Loaf 2tbsp Maple syrup 50g 2oz Pecans Five Seeds Loaf Dark Crust 1tbsp linseed...

Страница 12: ... Yeast 1 1 4tsp Strong Brown Flour 550g 1lb 4oz Sugar 2tsp Oil 2tbsp Salt 1 1 2tsp Water 320ml Wholemeal Dough 70 Whole Wheat Dough 3h 15m Yeast 1 1 4tsp Strong Wholemeal Flour 400g 14oz Strong White Flour 150g 5oz Sugar 2tsp Oil 2tbsp Salt 1 1 2tsp Water 340ml Granary Dough Whole Wheat Dough 3h 15m Yeast 1 1 4tsp Strong Granary Flour 550g 1lb 4oz Sugar 2tsp Oil 2tbsp Salt 1 1 2tsp Water 320ml Who...

Страница 13: ...oz 1 Roll dough to 20cm x 25cm 8 X 10 rectangle 2 Divide butter into three portions Dot one portion over the top two thirds of the dough 3 Fold the bottom one third up and the top one third down sealing the edges with a rolling pin Turn the dough so that the folded edge is on the side 4 Roll out to an oblong dot the second portion of butter and continue as before Repeat with the third portion 5 Co...

Страница 14: ...a Dough 45m 1 Roll and pat the dough into a 30cm x 25cm 12 x 10 rectangle 2 Make indentations over the whole dough using your ﬁngertips 3 Add one of the following toppings 1 small red onion sliced softened with 1tsp olive oil and 1tsp balsamic vinegar Do this in a bowl covered in cling ﬁlm in the microwave for 1 2min 2tbsp chopped black or green olives 2 chopped cloves of garlic sea salt and crack...

Страница 15: ...Medium Sized Eggs beaten 2 Plain Flour 200g 7oz Mixed Spice 8ml 1 1 2tsp Topping ﬂaked almonds 15g 1 2oz Topping demerara sugar 15g 1 2oz 1 Heat the butter dried fruit sugar zest and juice of an orange and Guinness together until the fruit plumps up This can be done on the hob by bringing the ingredients to the boil stirring and then simmering for 10 15mins or heating in the microwave oven on High...

Страница 16: ... 10mins before removing from the bread pan and allowing to cool 9 Beat the mascarpone cheese and icing sugar together with the coffee spread on the top of the cooled loaf Optional Topping Mascarpone Cheese 150g 5oz Icing Sugar 100g 4oz Strong Fresh Coffee 1tbsp Plain Flour 400g 14oz Bicarbonate of Soda 1tsp Sugar 1tsp Salt 1 2tsp Buttermilk 270ml Milk 30ml Soda Bread Bake only 45m 1 Sieve the ﬂour...

Страница 17: ... less water My bread seems to have collapsed after rising You have used too much yeast water Check the recipe and measure out the correct amount using the measuring spoon yeast cup water provided Check that excess water amount is not included in other ingredients You have not used enough ﬂour Carefully weigh the ﬂour using scales My bread has risen too much You are not using enough yeast or your y...

Страница 18: ...se Action Problem You have left the bread in the bread pan for too long after baking Remove the bread promptly after baking There has been a power failure or the machine has been stopped during breadmaking The machine switches off if it is stopped for more than ten minutes You may try baking the dough in your oven The sides of my bread have collapsed and the bottom is damp This is because the blad...

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