After Sales Service

United Kingdom
1 If you have a Question, Comment or Problem Call: 4554 (calls charged at local rate)
2 For Repairs, Spares and Accessories The Moulinex Service Centre, c/o Wykes Electrical Repairs Ltd Call: 2740
3 If you need to post back your faulty product
Send to: Wykes Electrical Repairs Ltd, Pope Street Birmingham B1 3AG

Republic of Ireland

1 If you have a Question, Comment or Problem Call: 01 6774230
2 If you need to post back your faulty product
Send to: Gavins, 83 Lower Camden Street, Dublin 2, Ireland
Your statutory rights are not affected by any statements in this booklet
e-mail: customerrelations@moulinex.co.uk

Important Safeguards

Read the instructions for use carefully before using your breadmaker for the first time. This product has been designed for domestic use only. Any commercial use, inappropriate use or failure to comply with the instructions, Moulinex accepts no responsibility and the guarantee will not apply. Never leave the breadmaker within reach of children without supervision. This is an appliance designed to work on 230-240 volts AC only. Check that the voltage rating corresponds to that of your household electrical wiring system. Unplug your breadmaker as soon as you have finished using it and when you are cleaning it. Do not use your breadmaker if it is not working correctly or if it has been damaged. If this happens please contact our approved service centre (see details at the end of this booklet). Never dismantle the breadmaker yourself as this will negate your guarantee. This must be done by our approved service centre. Do not place the breadmaker, the power cord or the plug in water or any other liquid. Do not allow the power cord to hang down within reach of children. The power cord must never come into contact with any hot parts of the breadmaker, any external heat source or rest on sharp edges. Always plug in the appliance at an earthed power socket. Do not use an extension lead. If you accept liability for doing so, only use an extension lead which is in good condition, has an earthed plug and is suited to the power of the appliance. Never use or plug in your appliance if: - its power cord is faulty or damaged - the appliance has been dropped - it has visible damage or operating faults. In such cases, to avoid any danger, contact our approved service centre to have the appliance repaired as special tools are needed. Do not switch on the appliance near to inflammable materials (blinds, curtains etc) or close to an external heat source (gas stove, hotplate etc). Use only accessories and spare parts from Moulinex which are suitable for the breadmaker. At the end of the program, always wear oven gloves to handle the pan or the hot parts of the breadmaker. The breadmaker becomes very hot during use.
Never obstruct the air vent grid. Do not cover the top of the appliance with any type of material whilst in use as this may cause the viewing window to melt. Take great care as steam may escape when you open the lid at the end of or during the program. When you use program 10 (jam, compotes) be careful as there may be a jet of steam and hot splashes as you open the lid.
Product Description Before You Start How To Use Your Breadmaker Please read this section carefully. For Bread Making 5 Making dough in your breadmaker 6 Using the timer for a delayed start Slicing and storing home made bread Cleaning 7 Getting to know your Breadmaker Baking programs 8 Ingredients for breadmaking 9 Breadmaking with the delayed start program 10 Top Tips for the best Bread Making Making more than one loaf Creating your own recipes Glazes for baked bread Bread Recipes Super Rapid Bake Bread Dough Recipes Gluten-Free Bread Making Teabreads Cakes Jams and Compotes Troubleshooting After Sales Service Information
Wiring Instructions (For UK Only)
Warning: this appliance must be earthed. Important: the wires in this lead are coloured in accordance with the following codes: Green and yellow: Earth, Brown: Live, Blue: Neutral Connect the green/yellow wire to the terminal in the plug marked E or by the earth symbol, or coloured green or coloured green and yellow. Connect the brown wire to the terminal in the plug marked L or coloured red. Connect the blue wire to the terminal in the plug marked N or coloured black. A 13 amp fuse should be fitted when the appliance is connected to a BS 1363 A plug. Seek professional advice if unsure of the correct procedure for the above. The cord is already fitted with a plug incorporating a fuse. Should you need to replace the fuse, an appropriately rated approved BS1362 fuse must be used (refer to product specification for fuse ratings). If the plug supplied does not fit your socket outlet, it should be removed from the mains leads and disposed of safely. The flexible cord insulation should be stripped back as appropriate and a suitable alternative plug fitted. The replacement plug must be equipped with an appropriate fuse (refer to specification for fuse rating.) Please note that the fuse cover is an important part of the plug. Please ensure that it is always refitted correctly. If you lose this cover please do not use the plug. You may contact our Customer Relations Department. The safety of this appliance complies with the technical requirements and standards in force.

Thank you for choosing an appliance from the Moulinex range which is intended exclusively for making bread, teabreads, brioches, cakes, doughs, jams and compotes.
Note: The control panel has a protective film over the digital display when new which should be removed.

Before You Start

Unpack the appliance and wash the pan and the accessories in water and washing-up liquid. Rinse and dry with care. Clean the baking pan using a damp sponge. The display has a protective film over it when new which must be removed otherwise you will have difficulty reading the display.
IF YOU HAVE ANY PROBLEMS OR QUERIES, PLEASE CONTACT OUR HELPLINE: 4554 UK (01) 6774230 IRELAND

List Of Parts

A - Main body of the appliance B - Lid with viewing window C - Air vents D - Inner case E - Baking pan F - Kneading blade G - Measuring cup H - Measuring spoon a = Tablespoon - approx. 15 ml (1/2 tablespoon also marked) b = Teaspoon- approx. 5ml (1/2 teaspoon also marked)
How To Use Your Breadmaker
For bread making (programs 1, 2, 3, 4, 5, 7, 8, 9 only)
select the number of the program required for the recipe, when you release the button the total cycle time will be displayed in hours and minutes. Each time you press the button it will advance one program. If you go too far when pressing the menu control, either switch the appliance off and start again or simply carry on pressing the button until it goes back to the beginning (program 1). If you want program 1, you do not need to press the menu control (J6).
1 Open the lid and remove the baking pan (E)
by firmly pulling it straight up by the handle. It is important to remove the baking pan from the appliance, to avoid accidentally spilling ingredients into the inner case (D), rather than putting the ingredients into the pan while it is in place.
2 Attach the kneading blade (F) onto the shaft
and push firmly down. Be sure the shaft and kneading blade are clean of any breadcrumbs or dough.
6 For programs 1 to 4 only, press the
browning adjustment (J5) to select the crust colour - 1 = lightly browned, 2 = browned and 3 = very browned. An arrow will point to the setting selected. If you have chosen programs 5 to 10 the level of browning and weight are automatically selected (browning on 2 and weight on 750 g).
3 Place the ingredients in the pan in exactly
the same order stated in the recipe, always adding the yeast last. Make sure the yeast does not come in contact with the liquid, salt or sugar. Always measure the ingredients carefully using the cup and spoon provided. For liquids place the cup on a flat surface and view at eye level. When using the spoon level off the ingredients with the straight edge of a knife. Heaped measurements of critical ingredients can dramatically affect the cooked result.

Control panel

J1 - Display J2 - Delayed start buttons (this function cannot be used on programs 5, 6, 10, and 11) J3 - Weight selection J4 - Start/Stop button J5 - Browning adjustment (to select the colour of the crust for programs 1 to 4 only). J6 - Menu control
7 For programs 1 to 4 only, press weight
selection button (J3) and choose either 500 g or 750 g as detailed in the recipe.

Hb J1 J2 J3 J4 J5 J6

4 Place the pan in the unit. Push down firmly
until you hear it click in position. Fold down the handle (its easier to remove after baking if you position it at the front). Note: If the baking pan is not fitted correctly the kneading blade will not operate.
5 Close the lid. Plug in the appliance. Initially
the display temporarily reads 1P on the display to indicate program 1 and then shows 3:00 hours. Press the menu control (J6) to
Press the start/stop button (J4) to start the program, the program is set and the time starts to count down on the display. If the wrong program has accidentally been set and the program has already started, firmly press down the start/stop button continuously for about 5 seconds until the display shows P for program, then within 5 seconds reset to the required number program using the menu button. Note: For program 2, there is a rest time for the first 30 minutes to help soften the flour and settle the temperature of the ingredients. Mixing does not begin until the display shows 3:40 (750 g setting) and 3:30 (500 g setting).
During use it is normal to hear the machine make thumping noises while it kneads the dough. Also, during certain stages in the program it is usual for condensation to form on the viewing window. NEVER open the lid during the rising and baking time as it will let warm air escape and can affect the results dramatically. Warning: Do not cover the top of the appliance with any type of material whilst in use as this may cause the viewing window to melt. Do not touch the viewing window as it gets hot during the baking cycle. Ideally remove the bread from the pan as soon as its ready. There may be times when this is not possible, so the appliance automatically switches to the keep warm function (see point 12) to prevent condensation spoiling the bread. Switch off the bread maker at the mains and unplug. Open the lid and lift out the bread pan using oven gloves, as it will be very hot (this is easier if the handle is positioned at the front). Warning: Do not place the bread pan on heat sensitive surfaces as it will be hot.
Allow the appliance to cool with the lid open for at least 30 minutes before using again.
Using The Timer For A Delayed Start
You can program the Breadmaker up to 13 hours in advance, so that the bread is ready at a time to suit you. The cycle time will be exactly the same, it just means that you can delay when the bread making will begin. For example, you can set the timer in the evening and wake up to fresh bread the following morning. This function cannot be used on programs 5, 6, 10, and 11. Follow the instructions in How to Use Your Breadmaker steps 1 - 7. The program time for the setting you have selected will be displayed. Calculate the time you want the bread to be ready. Example: If it is 8 pm when you place the ingredients in the baking pan and you want your bread ready at 7.30 am tomorrow morning, set the timer to 11:30 (11 hours and 30 minutes), the time required until the completion of the bread. Use the delayed start buttons (J2) to set the required time. Each time you press the + or button the display will increase or decrease in 10 minutes increments. Once you have set the time, press the start/stop button (J4). The colon in the display will flash to indicate that the timer has been set and the countdown will begin. If you make a mistake while setting the delayed start buttons, press and hold the Start/Stop button (J4) until it flashes 1 P and you can set the timer again.

Making Dough in your Breadmaker (using programs 7 & 8)
Follow steps 1 to 9 in section How to Use your Breadmaker. Open the lid and remove the dough from the machine as soon as the cycle finishes and use straight away. If you keep the dough in the breadmaker, it may over rise and produce poor results. Switch off the bread maker at the mains and unplug. Shape and give the dough a final rising in a warm place until doubled in size. This takes about 40 minutes - 1 hour for a large loaf and about 25 - 30 minutes for rolls. Then bake in a conventional oven. Please refer to individual recipes for further details. The final rising, often called proving, allows the dough to rise a second time. Cover the dough to prevent a hard skin forming, either use a large polythene bag or cover with lightly oiled polythene. Place the shaped bread in a warm, draught free place until the dough had doubled in size. If the dough has risen insufficiently it will not produce a satisfactory result. When baking it is important to preheat the oven to the temperature stated in the recipe. If using a fan oven, reduce the cooking temperature by 10c and the cooking time may be a few minutes faster. When correctly baked the bread should be well risen and sound hollow when tapped on the base.
Since home made bread has no preservatives it tends to dry out and becomes stale faster than commercial bread and is best eaten freshly made, but it should keep for about 2 days. Breads which contain egg and those without any fat should be eaten on the day they are made. Use up any dry bread for making toast. To freeze home made bread, wrap in foil or sealed freezer bags then defrost at room temperature or in the microwave.
10 When baking has finished, a beep sounds.

Cleaning

Unplug the breadmaker and allow it to cool down. Clean the body of the breadmaker and the inside of the pan using a damp sponge. Dry with care. Wash the pan and the blade using hot water and washing-up liquid. Rinse and dry quickly and carefully. Remove the lid to wash it in hot water and washing-up liquid. Rinse and dry quickly and carefully. Never immerse the lid or soak it in water, in order to avoid any water getting into the air vent grid. Never wash any part of the breadmaker in a dishwasher. Never use scouring pads, nor alcohol, nor scouring powder to clean the breadmaker.

11 To remove the loaf from the pan, still wear
oven gloves and turn the pan upside down and shake the bread out onto a wire rack to cool. If you have difficulty removing the loaf, loosen the sides with a plastic or wooden spatula (never use metal utensils as they could scratch the non-stick coating). Allow the bread to cool before slicing. (See section Slicing and Storing Home Made Bread page 6). Sometimes the kneading blade can remain in the loaf after baking, to remove it wait until the loaf has cooled slightly and then use the end of a plastic spatula or other non-metallic utensil to prise it out. Remember the kneading blade could still be hot. If the kneading blade remains stuck in the bottom of the pan, fill with warm water and leave to soak to loosen the blade from the shaft. Note: The handle on the baking pan may remain very hot for a long time after use, so take care when you come to wash it.
Slicing and storing home made bread
Cool bread on a wire rack for at least an hour before slicing with a sharp, serrated edge knife or electric carving knife. If you want to eat the bread while it is still warm we advise cutting chunky slices about 2.5 cm (1 inch) thick, otherwise it is difficult to get even slices. Store bread in an airtight container or wrap loosely in a polythene bag and keep in a cool dry place. Do not keep in the refrigerator as it stales more quickly and draws the water out. Crusty bread recipes are best stored in a paper bag to prevent the crust softening.
12 The Keep Warm function automatically
begins when the baking time has finished and the display shows 0:00. During the one hour period of keeping warm a beep continues to sound at regular intervals and at the end of the cycle automatically turn itself off. Bread can be removed at any time during the keep warm period. To turn off the Keep Warm feature manually, switch off at the mains and unplug.
Getting To Know Your Breadmaker
Whether you are inexperienced at making bread or have been making your own bread for years, with your Moulinex Home Bread Maker you can gain the satisfaction of baking a loaf of bread. Just add the ingredients, select the type of bread and size of loaf then simply press the start button. The Home Bread Maker then mixes, kneads, proves, and bakes the bread automatically, all in the same pan leaving you free to do something else. What could be simpler? You can even set the timer to delay mixing, so that you can wake next morning to have a loaf of bread ready for you and your home filled with the delicious aroma of freshly baked bread. Besides being able to make loaves, your Home Bread Maker can also prepare bread dough for rolls, buns and pizzas, ready to shape it by hand and then bake in a conventional oven. In fact there are 11 settings, including some for making teabreads and cakes, and another for making jam plus the choice of making two

Making More Than One Loaf
If you want to bake more than one loaf, allow the breadmaker to cool with the lid open for at least 30 minutes before using again. Always ensure that the baking pan and kneading blade are clean and dry before starting the next loaf.

Other ingredients

Other ingredients are often added when making bread such as egg, cheese, dried fruit, nuts, grains, seeds, herbs and spices. Remember if adding cheese, fresh fruit or fresh vegetables that the water content of these foods will affect the loaf volume and could cause a slightly collapsed loaf.

Bread Recipes

Bread is very much personal taste so finding the right recipe to match your idea of the perfect loaf may require trying different recipes and settings. For white bread use Program 3 if you like a crisp crust or Program 4 if you prefer a softer crust. Loaves cooked on the Super Rapid program 5 or using delayed start may have slightly less rise and volume. Measure the ingredients using the cup and spoon supplied with your appliance and add in the exact order stated in the recipe. All Moulinex recipes use the minimum of yeast, to avoid unpleasant yeast flavours in the bread, and give a good rise with freshly opened dried Easybake or Active yeast. Reseal yeast immediately after opening and discard within 48 hours. Recipes with other bread machines may use different proportions of ingredients tailored to suit their program cycles.

French Loaf

Water (tepid) Salt Strong white bread flour Dried yeast (Easybake or Fast Action type) Program Browning Weight
500 g 280 ml 1 teaspoon 400 g (14 oz) 11/4 teaspoon 3 (3 hr 40 min) g
As this loaf does not contain any fat or milk powder it stales quickly and is best eaten on the day it is made.

Milk Loaf

Water (tepid) Semi-skimmed milk (tepid) Salt Skimmed milk powder Sugar Butter Strong white bread flour Dried yeast (Easybake or Fast Action type) Program Browning Weight This delicious loaf has a smaller rise and closer texture since milk is added.

Basic White Loaf

Water (tepid) Salt Skimmed milk powder Sugar Butter Strong white bread flour Dried yeast (Easybake or Fast Action type) Program Browning Weight

500 g 280 ml 1 teaspoon 1 tablespoon 1 tablespoon 15 g (1/2 oz) 400 g (14 oz) 1/2 teaspoon 3 (3 hr 40 min) Select 1, 2 or g
750 g 330 ml 11/2 teaspoon 11/2 tablespoon 11/2 tablespoon 25 g (1 lb 2 oz) 500 g (14 oz) 1 teaspoon 3 (3 hr 50 min) Select 1, 2 or g
500 g 140 ml 140 ml 1 teaspoon 1 tablespoon 1 tablespoon 15 g (1/2 oz) 400 g (14 oz) 1/2 teaspoon 3 (3 hr 40 min) 1 500g
Soft Crust Basic White Loaf (500 g size only) Use the 500 g recipe above but increase the amount of yeast to teaspoon and set to Program 4, (2 hr 40 min), Browning 2 or 3 and select weight 500 g. Softgrain White Loaf Instead of Strong White Bread flour use Softgrain Strong White Bread flour. Brown Loaf Instead of Strong White Bread flour use Strong Brown flour.

50% Wholemeal Loaf

Water (tepid) Salt Skimmed milk powder Sugar Butter Strong white bread flour Strong wholemeal bread flour Dried yeast (Easybake or Fast Action type) Program Browning Weight

White Sandwich Loaf

One size only 240 ml 1 teaspoon 1 tablespoon + 2 teaspoon 11/2 teaspoon 25 g (1 oz) 400 g (14 oz) 11/4 teaspoon 3 (3 hr 40 min) Select 1, 2 or g
500 g 300 ml 1 teaspoon 1 tablespoon 1 tablespoon 15 g (1/2 oz) 200 g (7 oz) 200 g (7 oz) 1/2 teaspoon 2 (4 hr) g
750 g 360 ml 11/2 teaspoon 11/2 tablespoon 11/2 teaspoon 25 g (1 oz) 250 g (9 oz) 250 g (9 oz) 11/4 teaspoon 2 (4 hr 10 min) g
Rapid Bake 50% Wholemeal Loaf For 500 g size loaf reduce the water to 280 ml and increase the amount of yeast to 3/4 teaspoon. Set to Program 1 (2 hr 50min), Browning 2 or 3 and select weight 500 g. For 750 g size loaf use the recipe above and set to program 1 (3 hr), Browning 2 or 3 and select weight 750 g.

Ciabatta Loaf

Water (tepid) Salt Skimmed milk powder Sugar Olive Oil or Sunflower Oil Strong white bread flour Dried yeast (Easybake or Fast Action type) Program Browning Weight 11
One size only 220 ml 1 teaspoon 21/2 tablespoon 21/4 teaspoon 21/2 teaspoon 275 g (10 oz) 11/4 teaspoon 3 (3 hr 40 min) g 12

70% Wholemeal Loaf

Water (tepid) Salt Skimmed milk powder Sugar Butter Vitamin C powder Strong white bread flour Strong wholemeal bread flour Dried yeast (Easybake or Fast Action type) Program Browning Weight
500 g 300 ml 1 teaspoon 1 tablespoon 1 tablespoon 15 g (1/2 oz) 1/4 teaspoon 125 g (4 oz) 275 g (10 oz) 3/4 teaspoon 2 (4 hr) Select 1 or g
Sundried Tomato Bread With Basil & Oregano
Water (tepid) Salt Skimmed milk powder Sugar Dried basil Dried oregano Olive oil Strong white bread flour Dried yeast (Easybake or Fast Action type) Sundried tomatoes, cut into small pieces with kitchen scissors (dry type not oil-packed) * Program Browning Weight

One size only 260 ml 11/2 teaspoon 1 tablespoon 2 tablespoon 1/2 teaspoon 1/2 teaspoon 2 tablespoon 450 g (1 lb) 11/2 teaspoon 50 g (2 oz) 3 (3 hr 40 min) g
Due to the high quantity of wholemeal flour in this recipe, the loaf has a smaller rise and denser texture than white bread. Rapid Bake 70% Wholemeal Loaf (500 g size only) Use the recipe above but increase the amount of yeast to 1 teaspoon and set to Program 1 (2 hr 50min), Browning 2 or 3 and select weight 500 g.
* Add the tomatoes 1 hr 03 minutes into the cycle or on Fruit and Nut beep
Walnut Bread Wholemeal Sandwich Loaf
Water (tepid) Salt Skimmed milk powder Sugar Butter Vitamin C powder Strong white bread flour Strong wholemeal bread flour Dried yeast (Easybake or Fast Action type) Program Browning Weight One size only 280 ml 11/2 teaspoon 11/2 tablespoon 11/2 tablespoon 20 g (3/4 oz) 1/4 teaspoon 125 g (4 oz) 275 g (10 oz) 11/2 teaspoon 2 (4 hr) Select 1 or 2 500g Water (tepid) Salt Light soft brown sugar Butter Strong white bread flour Granary flour Dried yeast (Easybake or Fast Action type) Walnuts (chopped) * Program Browning Weight
500 g 280 ml teaspoon 1 tablespoon 25 g (1 oz) 300 g (11 oz) 150 g (5 oz) 11/2 teaspoon 100 g (4 oz) 1 (3 hr) g 11/4
* Add the nuts 1 hr 03 minutes into the cycle or on Fruit and Nut beep For a lighter texture loaf use 300 g (10 oz) strong white bread flour and 150 g (5 oz) wholemeal flour.
Due to the high quantity of wholemeal flour in this recipe, the loaf has a smaller rise and denser texture than white bread.

Brioche Loaf

Water (tepid) Eggs (medium size at room temp) Salt Sugar Melted butter Strong white bread flour Dried yeast (Easybake or Fast Action type) Program Browning Weight

Spiced Fruit Loaf

Water (tepid) Salt Skimmed milk powder Sugar Butter Dried mixed spice (optional) Strong white bread flour Dried yeast (Easybake or Fast Action type) Currants * Program Browning Weight * Add the fruit 20 minutes into the cycle on Fruit and Nut beep

Remove the dough from the pan and briefly knead by hand on a lightly floured surface to obtain a smooth ball of dough. Divide the dough into 8 pieces for large rolls and 10 pieces for small rolls. Roll into balls or shape as required. Place on a greased baking tray. Cover with lightly oiled polythene and leave to rise until doubled in size. Glaze with beaten egg and bake in a preheated oven at 220C (425F), Gas Mark 7 for 10 - 15 minutes until well risen and golden brown. Cool on a wire rack. Best eaten freshly made. Makes 8-10 rolls.

Wholemeal Rolls

Water (tepid) Salt Skimmed milk powder Sugar Butter Strong white bread flour Strong wholemeal bread flour Dried yeast (Easybake or Fast Action type) Program Follow the method for white rolls. Makes 8-10 rolls. 330 ml 11/2 teaspoon 11/2 tablespoon 11/2 tablespoon 25 g (1 oz) 250 g 250 g 11/4 teaspoon 7 (1 hr 30 min)

Chelsea Buns

Basic enriched white dough: Semi-skimmed milk (tepid) Egg (medium size at room temperature) Salt Sugar Butter (melted) Strong white bread flour Dried yeast (Easybake or Fast Action type) Extra ingredients for Chelsea buns: Butter (melted) Mixed dried fruit Soft brown sugar Cinnamon or mixed spice (optional) Program 210 ml teaspoon 50 g (2 oz) 50 g (2 oz) 450 g 11/2 teaspoon 15 g (1/2 oz) 100 g (4 oz) 50 g (2 oz) 1/4 teaspoon 7 (1 hr 30 min)

Gluten Free Bread Making

Your Moulinex Home Bread can be used to make gluten free bread but the method is very different from traditional bread making. Please follow the guidelines below. Commercially prepared Gluten free bread mixes such as Glutafin, Trufree and Juvela should be prepared as directed by the manufacturer. For further information and gluten free bread recipe leaflets for bread machines please contact: Nutrica Customer Care Line for Glutafin (www.glutafin.co.uk) and Trufree products (www.trufree.co.uk). SHS International Ltd Advice Line 1992 (www.juvela.co.uk) for Juvela products. If gluten bread is made for dietary reasons it is very important to avoid cross contamination with flours containing gluten. Ensure the bread pan and blade, plus any utensils used, are thoroughly cleaned. With gluten free bread mixes and flours the ingredients are mixed to a thick batter, unlike the dough made in traditional bread making. To ensure an even mix open the lid during the first kneading and stir in any dried mix around the sides using a rubber or plastic spatula. Usually the liquid ingredients are added to the bread pan first and then the dry ingredients (but do not allow salt to come in contact with the yeast). The blade may get stuck in the cooked loaf and this is to be expected with gluten free bread. Leave the loaf to cool for 10 minutes and remove the blade using the end of a plastic spatula but take care when removing as it will still be very hot. Alternatively Barbaras Kitchen can supply tailor made recipes for your own particular food intolerances or food allergies. For more information contact tel/fax or (local UK rate) or visit the website at www.barbaraskitchen.co.uk

210 ml teaspoon 50 g (2 oz) 50 g (2 oz) 450 g 11/2 teaspoon 150 g 7 (1 hr 30 min)
This basic enriched white dough can also be used to make Swiss Buns and Doughnuts. Remove the dough from the pan and briefly knead by hand on a lightly floured surface to obtain a smooth ball of dough. Roll out the dough to 26 cm x 20 cm (10 x 8) rectangle. Brush the dough with the melted butter. Mix together all the filling ingredients and sprinkle over the dough, then roll up like a Swiss roll starting at the longest side. Cut into 9 equal slices with a sharp knife. Place next to each other, cut side down with a small gap between, in rows of 3 in a greased 20 cm (8) square baking tin or baking tray. Cover with lightly oiled polythene and leave to rise until the buns have joined together and are doubled in size. Glaze with beaten egg and bake in a preheated oven at 200C (400F), Gas Mark 6 for 20 - 25 minutes until well risen and golden brown. Cool on a wire rack. Drizzle with glac icing. Best eaten freshly made. Makes 9.

Fruit Buns

Semi-skimmed milk Egg (medium size at room temperature) Salt Sugar Butter (melted) Strong white bread flour Dried yeast (Easybake or Fast Action type) Extra ingredients for Fruit buns: Mixed dried fruit * Golden syrup or honey (to glaze) Program * Add the dried fruit 17 minutes into the cycle on Fruit and Nut beep Remove the dough from the pan and briefly knead by hand on a lightly floured surface to obtain a smooth ball of dough. Divide the dough into 8 pieces. Roll into balls and place on a greased baking tray, allowing space for each to rise. Cover with lightly oiled polythene and leave to rise until doubled in size. Brush with water and bake in a preheated oven at 210C (400F), Gas Mark 6 for about 10-15 minutes until well risen and golden brown. Transfer to a wire rack and brush with golden syrup or honey, then leave to cool. Best eaten freshly made. Makes 8.

Teabreads

Use Program 6 to mix and bake teabreads made with baking powder and bicarbonate of soda instead of yeast. Add all the liquid ingredients first and then place the dry ingredients on top. They are mixed to a thick batter but any unmixed flour in the corners of the pan needs to be stirred in using a rubber spatula. When baking has finished, remove the pan from the machine immediately using oven gloves. Switch off the appliance at the mains and unplug. Leave the cooked teabread to set in the pan for 10 minutes before removing, then cool on a wire rack before slicing. All teabreads have a large hole in the base from the kneading blade and a thicker crust than when cooking in a conventional oven.

Walnut and Apple Loaf

Egg (medium) Milk Sunflower oil Caster sugar Chopped walnuts Raw grated Granny Smith apple Plain flour Bicarbonate of soda Baking powder Salt Nutmeg Cinnamon tablespoon 2 tablespoon 25 g (1 oz) 50 g (2 oz) 125 g (41/2 oz) 200 g (7 oz) 1/2 teaspoon 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon

Pizza Dough

Water (tepid) Salt Sugar Olive oil Strong white bread flour Dried yeast (Easybake or Fast Action type) Program * Halfway between 180 ml and 210 ml marks.
Makes one 32cm (12) thin pizza base 195 ml* 11/2 teaspoon 11/2 teaspoon 11/2 tablespoon 350 g 2 teaspoon 8 (1 hr 50 min)
Remove the dough from the pan and briefly knead by hand on a lightly floured surface to obtain a smooth ball of dough. Roll out the dough to a 32 cm (12 ) circle. Place on a greased baking tray, pizza pan or dry pizza stone. Cover with lightly oiled polythene and leave to stand for 15 minutes. Spread over tomato pure or passata or pizza sauce, top with your favourite ingredients and grated cheddar or Mozzarella cheese. Bake in a preheated oven at 220C (425F), Gas Mark 7 for 20 - 25 minutes until well risen and golden brown. 17
Add the ingredients in the exact order stated in the recipe, sieving together the flour, bicarbonate of soda and baking powder. Select Program 6 (1 hr 43 min). Use a rubber spatula to stir in any unmixed flour in the corners of the pan. Follow the directions above. For a walnut topping, just before the baking cycle starts (time on display 1 hr 30 min) open the lid and sprinkle 50 g (2 oz) chopped walnuts on top of the mixture. 18
Cakes can be mixed in a separate bowl and then baked in the bread pan using Program 11 providing they cook within 1 hour. However it is not suitable for all cake recipes, such as Victoria Sandwich mix, or those that require a hot oven or have a high sugar content as they tend to burn. Remove the kneading blade from the pan and line the sides and bottom with baking parchment, before adding the cake mixture. Cooked cakes may have a thicker, darker crust than in a conventional oven. When baking has finished and remove the pan from the machine immediately using oven gloves. Switch off the appliance at the mains and unplug. Still using oven gloves, loosen the sides of the cake with a spatula and turn out on to a wire rack.

Jams And Compotes

Small quantities of jam, sufficient to make about 675 g (11/2 lb) of jam, can be made on Program 10. The setting of the jam will depend on the quality of the fruit which should only be just ripe. Poor quality fruit, under ripe or over ripe fruit will give a poor set. Adding fresh lemon juice, squeezed from lemons, helps the jam to set as does Certo, apple pectin extract, available from large supermarkets. When cooled it will keep for about 2 weeks in the refrigerator. Safety note: When making jam never exceed the maximum quantity in the recipe otherwise it could boil over into the inner case. Do not open the lid during the jam cycle and when it has finished leave the jam for 10 minutes before slowly opening the lid. Some hot steam may escape. Always use oven gloves when slowly pouring the jam into the warmed jars as the jam will be very hot.

Orange Drizzle Cake

Softened margarine or butter Caster sugar Plain flour Baking powder Eggs (medium) Finely grated rind and juice of oranges For the topping: Icing sugar 150 g (5 oz) 150 g (5 oz) 225 g (8 oz) 2 teaspoon 2 tablespoons

Strawberry Jam

Granulated sugar Fresh strawberries Fresh lemon juice Certo 260 g (9 oz) 300 g (11 oz) 3 tablespoon 2 tablespoon
Cream the fat and sugar together. Beat in the eggs gradually. Fold in the sieved flour and baking powder. Stir in the orange rind and 2 tablespoon orange juice. Remove the kneading blade from the pan and line the bottom and sides with baking parchment. Place the mixture in the bread pan. Select Program 11 (1 hr). Follow the directions above. Pierce the cake with a skewer. Place a tray under the cake and sift 1 tablespoon of the icing sugar over the hot cake. Slowly pour 4 tablespoon of orange juice over the cake. Sift another 1 tablespoon of icing sugar over the cake. Serve warm as a dessert with ice-cream, or serve cold at teatime. Alternatively, do not soak with orange juice, split in half and fill with orange flavoured buttercream.
Wash and hull the strawberries. Cut the fruit in half or if very large cut into quarters. Place the sugar in the pan and then add the fruit and lemon juice. Select program 10 (1 hr 05 min). When the program finishes switch off the appliance at the mains and unplug, but wait 10 minutes before slowly opening the lid. Using oven gloves remove the pan and carefully stir in Certo using a wooden spoon. Pour into warmed jars and cover. Note: For a soft set style jam omit the Certo.

Rhubarb Compote

Rhubarb Granulated sugar 350 g (12 oz) 65 g (21/2 oz)

Plain Cake

Softened margarine or butter Caster sugar Plain flour Baking powder Eggs (meduim) Vanilla essence 150 g (5 oz) 180 g (6 oz) 200 g (7 oz) 2 teaspoon 3 1/4 teaspoon
Wash the rhubarb and cut into 2.5cm (1 inch) pieces. Remove the kneading blade otherwise the fruit and sugar will spill into the inner case. Place the sugar and fruit in the pan. Select Program 10. When the program finishes switch off the appliance at the mains and unplug, then slowly open the lid. Using oven gloves remove the pan and pour into a heatproof bowl and leave to cool.
Prepare and bake using the same method as the Orange Drizzle Cake but omitting the orange rind and juice.

Guinness Fruit Cake

Mixed dried fruit Walnuts (optional) Glac cherries (quartered) Guinness * Butter or margarine Eggs (medium) Plain flour Bicarbonate of soda * Water can be used instead of Guinness In a large saucepan place the fruit, walnuts, cherries, Guinness and fat. Heat until the fat has melted and the liquid is hot. Leave to cool slightly and then add the eggs. Fold in the sieved flour and bicarbonate of soda. Line the baking pan as detailed above and bake on program 11 (1 hour). 225 g (8 oz) 40 g (11/2 oz) 75 g (3 oz) 200 ml 50 g (2 oz) g (6 oz) 3/4 teaspoon

Troubleshooting

Problem

Cannot read the display.

Reason
There is a protective film over the display when new.

Correction

Remove the protective film.
Bread does not rise at all.
Forgot to add yeast or yeast was stale. Yeast killed by contact with salt or by adding an ingredient that is too hot. Liquid touched yeast before kneading.
Yeast should be discarded 48 hours after opening and not be past its expiry date. Always place the ingredients in the order stated in the recipe with the liquid first and yeast last. Only use tepid ingredients.
Not mixing or working on Program 2.
On program 2 for the first 30 minutes it will seem that the breadmaker is not doing anything, However, there is a slight temperature rise within the breadmaker to activate the yeast during this time. The next operation will begin when the display shows 3:40 (750 g setting) and 3:30 (500 g setting).
Wait for 30 minutes. Do not open the lid of the breadmaker during this time as this will affect the cycle. Wholemeal bread has less rise. It is normal for bread made with wholemeal flour to have less rise and a denser texture.
For a lighter texture use the 50% wholemeal recipe.
Detachable kneading blade stuck in the bread.
This is normal for breadmakers for this design.
Grease the shaft and inside of the blade with oil before fitting in the pan. Ensure that the bread cools down before removing the kneading blade and use plastic utensils to avoid damaging the blade.
Wholemeal bread sometimes has a wrinkled top or slightly sunken top.
This is typical for wholemeal bread in your Home Bread Maker as the gluten gets overstretched in the kneading, rising and baking processes.
You may prefer results using program 1 for Rapid Baked Wholemeal bread which has a shorter rising time. The rustic appearance does not affect the taste and quality of the bread.
Loaf had a big air hole inside or top crust has split/erupted. Detachable kneading blade stuck in the baking pan. This is normal for breadmakers of this design. Food debris not cleaned from inside the kneading blade and/or shaft gets baked on causing the blade to lock tight. Soak the pan in hot water and washing up liquid for 5 mins or longer. Remove the blade using plastic utensils to avoid damaging the blade and the pan. Heavy, lumpy bread. Loaf had a hole underneath and the bread is doughy around this part. This is normal for breadmakers of this design. If the doughy part is only partially cooked possibly too much liquid used. Use the dough Program 8 instead and bake in a conventional oven. Slice the loaf on its side, so that the top crust is the first slice, then the hole part is the last slice. Use less liquid.

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NC00015069

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