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. 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. 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. [. . . ] Sweet breads have a moderate level of sugar with the fruit, glaze or icing adding extra sweetness. 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. 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. 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. 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. 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. 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). 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. 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. [. . . ] 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. much flour. = Tops of loaves may not all be perfectly shaped, however this does not effect wonderful flavour of bread. 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. 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. [. . . ]