User manual KENWOOD BM250 RECIPE BOOKLET

[. . . ] 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. 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. [. . . ] 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. 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). 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. 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. [. . . ] Measure right amount of recommended yeast. 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. [. . . ]