Instructions/Recipe Book BM200 series
“QUICK START GUIDE” GETTING STARTED WITH YOUR BREADMAKER Before using your breadmaker for the first time read the instructions and recipe book supplied carefully. To familiarise yourself with the breadmaker we suggest you try either of the following recipes as your first bread loaf. Recipe Large White Loaf Rapid White Loaf 2 12 300mls (101⁄2 fl oz) 300mls (101⁄2 fl oz) (warm 30-35°C 450g (1lb) 450g (1lb) 20mls (4tsp) 20mls (4tsp) 7.
Contents Introduction 1 Important Safeguards 2 Your Kenwood Breadmaker 3 The Control Panel 4 How to Use Your Breadmaker 5 The Select pad 6-7 The Timer pads 8 Breakdown of Bread/Dough Cycle Times 9 Care & Cleaning Recipes & Ingredients 10 11 - 47 Adapting Your Own Recipes 16 Removing, Slicing & Storing Bread 17 General Hints and Tips 18 - 19 Rapid Cycle 20 - 22 Basic White 23 - 27 Wholemeal 28 - 31 French 32 Sweet Breads 33 - 36 Cakes & Quick Breads 37 - 40 Dough Cycles 4
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Introduction Bread plays an important role in our diet, providing essential vitamins, minerals and protein. Whole wheat breads made with wholemeal flour and multi-grain loaves are also a good source of fibre. Your bread maker will help you transform a few ingredients into a tasty golden loaf of bread, taking away all the hard work of mixing and kneading as well as lots of washing up.
OPERATING INSTRUCTIONS For your safety and that of those around you, please take special care to read the Important Safeguards listed here: IMPORTANT SAFEGUARDS 1 Read all the instructions – it will enable you to make maximum use of your Bread Maker. 2 DO NOT touch hot surfaces. Accessible surfaces are liable to get hot during use. Always use oven gloves to remove the hot bread pan. 3 To prevent spillages inside the oven chamber, always remove the bread pan from the machine before adding the ingredients.
YOUR KENWOOD BREADMAKER 1 1. Oven Lid Handle 2. Viewing Window 3. Locking Clip 4. Control Panel 2 5. Alignment Marks 6. Locking Clip Location 3 7. Heater Element 8. Bread Pan Handle 4 9. Kneader 10. Drive Shaft 11.
THE CONTROL PANEL On/Off switch Display Window Timer Set Pads TIMER SET WHITE Program Select Pad SELECT 0 1 2 3 Extended Bake Regular Large Large Dark WHOLEWHEAT Start Pad START 4 Regular 5 Large 6 Large Rapid SPECIALITY Stop Pad STOP 7 8 9 10 11 12 French Sweet Dough Cake/Quick Bread Jam Rapid Cycle 4 Guide for selecting the cooking program
HOW TO USE YOUR BREAD MAKER Before plugging in: ● Make sure your electricity supply is the same as the one shown on the underside of your Bread Maker. ● IMPORTANT: UK only – The wires in the cord are coloured as follows: Green & Yellow = Earth • Blue = Neutral • Brown = Live ● This machine complies with European Economic Community Directive 89/336/EEC Before using your bread maker for the first time: ● Remove all packaging and any labels including the cardboard support under the pan.
THE SELECT PAD The SELECT pad lets you choose from a number of different bread settings as well as a dough and jam setting. With each press of the SELECT pad, the number in the display panel will advance to the next setting in the control panel menu. You might for example, want to bake a large dark loaf in which case you would press the key pad until ‘3’ appeared on the display panel, followed by the START pad.
THE SELECT PAD 1 2 3 The White settings can be used for almost any bread recipe using white bread flour as the main flour. 4 5 6 Whole wheat settings should be used for bread recipes using whole wheat or wholemeal bread flour as the main flour. 4 5 7 The French setting provides a crisp crust due to the longer baking time. 4 5 8 The Sweet setting bakes bread at a lower temperature to minimize overbrowning of doughs that contain more sugar.
THE TIMER SET PADS The TIMER SET pad allows you to delay the bread making process up to 12 hours beyond the time of the setting selected. The delayed start is not recommended for use with dough, jam or rapid bake settings. IMPORTANT: When using this delayed start function you must not use perishable ingredients – things that ‘go off’ easily at room temperature or above, such as milk, eggs, cheese and yogurt etc.
BREAKDOWN OF BREAD/DOUGH CYCLES So you know exactly what is going on inside the Bread Maker during the process time, the following chart breaks down the time in minutes and seconds that each cycle requires. These times are approximate and should be used as a guide only. The total process time is also given in hours and minutes, depending on the selection made. SETTING CYCLE 0 1 2 EXTEND BASIC BASIC BAKE REG.
CARE & CLEANING IMPORTANT: unplug the Bread Maker and allow to cool before cleaning. ● DO NOT immerse either the Bread Maker body or the outside base of the bread pan in water. ● DO NOT use a dishwasher to clean the bread pan as this can damage the non-stick properties allowing bread to stick during baking. ● DO NOT use abrasive scouring pads or metal implements. ● Clean the bread pan and the kneader immediately after each use by partially filling the pan with warm soapy water.
Recipes 11
Ingredients The major ingredient in bread making is flour, so selecting the right one is the key to a successful loaf. Wheat Flours Wheat flours make the best loaves. Wheat consists of an outer husk, often referred to as bran, and an inner kernel, which contains the wheat germ and endosperm. It is the protein within the endosperm which, when mixed with water, forms gluten. Gluten stretches like elastic and the gases given off by the yeast during fermentation are trapped, making the dough rise.
Ingredients Granary Bread Flour A combination of white, wholemeal and rye flours mixed with malted whole wheat grains, which adds both texture and flavour. Use on its own or in combination with strong white flour. Non-wheat Flours Other flours such as rye can be used with white and wholemeal bread flours to make traditional breads like pumpernickel or rye bread. Adding even a small amount adds a distinctive tang.
Ingredients Fats and Oils A small amount of fat or oil is often added to bread to give a softer crumb. It also helps to extend the freshness of the loaf. Use butter, margarine or even lard in small quantities up to 25 g (1 oz) or 22mls (11⁄2 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.
Ingredients 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 in your bread maker is not recommended. ● 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.
Adapting your own Recipes After you have baked some of the recipes, which follow in this booklet, you may wish to adapt a few of your own favourites, which previously have been mixed and kneaded by hand. Start by selecting one of the recipes in this booklet, which is similar to your recipe, and use it as a guide. Read through the following guidelines to help you, and be prepared to make adjustments as you go along. ● Make sure you use the correct quantities for the bread maker.
Removing, Slicing and Storing Bread ● For best results, once your loaf is baked, remove it from the machine and turn out of the bread pan immediately, although your bread maker will keep it warm for up to 1 hour if you are not around. ● Remove the bread pan from the machine using oven gloves, even if it is during the keep warm cycle. Turn the pan upside-down and shake several times to release the cooked bread.
General Hints and Tips The results of your bread making are dependent on a number of different factors, such as the quality of ingredients, careful measuring, temperature and humidity. To help ensure successful results, there are a few hints and tips worth noting. The bread machine is not a sealed unit and will be affected by temperature. If it is a very hot day or the machine is used in a hot kitchen, then the bread is likely to rise more, than if it is cold.
General Hints and Tips ● Do not exceed the quantities given in recipes as you may damage your bread machine. ● If the bread does not rise well try replacing the tap water with bottled water or boiled and cooled water. If your tap water is heavily chlorinated and fluorinated it may affect the bread rising. Hard water can also have this effect. ● It is worth checking the dough after about 5 minutes of continuous kneading.
Rapid Cycle ● Your bread maker has an extra fast bread cycle, which will knead, prove and cook a delicious loaf of bread in just 1 hour. To help ensure the best possible results follow the guidelines given below. ● Use lukewarm liquid to help speed up the rising process (32-35°C/90-95°F is optimum). Cold water will result in a shorter loaf, if hot water is used, it will kill the yeast.
Rapid Cycle (Program 12) Makes 1 large loaf Time: 59 mins 1 Remove the bread pan from the bread machine and make sure the kneader is fitted. 2 Pour the warm liquids (32 - 35°C) into the bread pan. Sprinkle over the flour, ensuring it covers the liquid. 3 Add the skimmed milk powder, salt, sugar and butter in separate corners. 4 Make a well in the centre of the flour, but not down as far as the liquid and put the yeast in the well. 5 Insert and lock the bread pan into the bread machine.
Rapid Cycle (Program 12) Caramelise Onion Bread Ingredients Large butter 50 g (2 oz) large onion, chopped 1 semi-skimmed milk unbleached white bread flour 290 ml (101⁄4 fl oz) 400 g (14 oz) wholemeal bread flour 1 50 g (2 oz) salt sugar 5 ml (1 tsp) 15 ml (3 tsp) freshly ground black pepper 2.5 ml (1⁄2 tsp) easy blend dried yeast 15 ml (3 tsp) Melt the butter in a frying pan and sauté the onions over a low heat until golden. Remove from the heat. Stir in the milk.
Basic White (Program 1, 2, 3) Makes 1 regular or 1 large loaf regular 2hrs 45mins large 2hrs 50mins large dark 3hrs 10mins 1 Remove the bread pan from the bread machine and fit the kneader. 2 Pour the water into the bread pan. 3 Sprinkle over the flour, ensuring it covers the water. 4 Add the skimmed milk powder, salt, sugar and butter in separate corners. 5 Make a well in the centre of the flour, but not down as far as the liquid, and add the yeast.
Basic White (Program 1, 2, 3) Egg Enriched White Bread Ingredients egg water unbleached white bread flour salt sugar butter easy blend dried yeast 1 Large Regular 1 plus 1 egg yolk 1 see method see method 450 g (1 lb) 7.5 ml (11⁄2 tsp) 350g (12 oz) 7.5 ml (11⁄2 tsp) 15 ml (3 tsp) 10 ml (2 tsp) 25 g (1 oz) 7.5 ml (11⁄2 tsp) 15 g (1⁄2 oz) 5 ml (1 tsp) Put the egg/eggs into the measuring cup and add sufficient water to give 245 ml (81⁄2 fl oz) for Regular or 300 ml (101⁄2 fl oz) for Large.
Basic White (Program 1, 2, 3) Multi-Seeded Bread Ingredients Large Regular 300 ml (101⁄2 fl oz) 230 ml (8 fl oz) olive oil 30 ml (6 tsp) 15 ml (3 tsp) unbleached white bread flour skimmed milk powder 450 g (1 lb) 15 ml (3 tsp) 350 g (12 oz) 10 ml (2 tsp) 7.5 ml (11⁄2 tsp) 7.5 ml (11⁄2 tsp) 10 ml (2 tsp) 10 ml (2 tsp) 7.5 ml (11⁄2 tsp) 7.
Basic White (Program 1, 2, 3) Fruit and Nut Bran Loaf Ingredients Large water 280 ml (10 fl oz) clear honey 30 ml (6 tsp) unbleached white bread flour wheat bran 450 g (1 lb) 15 g (1⁄2 oz) skimmed milk powder 30 ml (6 tsp) salt butter 7.5 ml (11⁄2 tsp) 25 g (1 oz) easy blend dried yeast 7.5 ml (11⁄2 tsp) dried berries and cherries chopped skinned hazelnuts, roasted and chopped 50 g (2 oz) 40 g (11⁄2 oz) 1 Add the honey to the bread pan with the water. 2 Add the wheat bran with the flour.
Basic White (Program 1, 2, 3) Chilli and Cheddar Bread Ingredients Large Regular 15 ml (1 tbsp) 10 ml (2 tsp) 2-3 1-2 215 ml (71⁄2 fl oz) 100 ml (31⁄2 fl oz) 165 ml (51⁄2 fl oz) 60 ml (2 fl oz) unbleached white bread flour 450 g (1 lb) 300 g (10 oz) wholemeal bread flour mature Cheddar cheese, grated 50 g (2 oz) 65 g (21⁄2 oz) 50 g (2 oz) 50 g (2 oz) salt 7.5 ml (11⁄2 tsp) 7.5 ml (11⁄2 tsp) sugar easy blend dried yeast 5 ml (1 tsp) 7.
Wholewheat Cycle (Program 4 & 5) Makes 1 regular or 1 large loaf regular 3hrs 44mins large 3hrs 56mins Note: The wholewheat programs begin with a 15 - 30 minute rest period. During this time the kneader will not operate. 1 Remove the bread pan from the bread machine and fit the kneader. 2 Put the egg/eggs into the measuring cup and add sufficient water to give 240 ml (81⁄2 fl oz) or 310 ml (11 fl oz). Pour into the bread pan. Add the sugar/honey and lemon juice.
Wholewheat Cycle (Program 4 & 5) 100% Wholemeal Recipe Ingredients Large Regular 300ml (101⁄2 fl oz) 215ml (71⁄2 fl oz) 15 ml (3 tsp) 10 ml (2 tsp) 500 g (1 lb 2 oz) 25 ml (5 tsp) 375 g (13 oz) 15 ml (3 tsp) salt 10 ml (2 tsp) 7.5 ml (11⁄2 tsp) sugar butter 25 ml (5 tsp) 25 g (1 oz) 15 ml (3 tsp) 15 g (1⁄2 oz) 5ml (1 tsp) 5 ml (1 tsp) water lemon juice wholemeal bread flour skimmed milk powder easy blend dried yeast 1 Remove the bread pan from the bread machine and fit the kneader.
Wholewheat Rapid Cycle (Program 6) Makes 1 large loaf Time: 3hrs 20mins 1 Remove the bread pan from the bread machine and fit the kneader. 2 Pour the water and lemon juice into the pan. 3 Then add the rest of the ingredients. 4 Insert and lock the bread pan into the bread machine. Select Program WHOLEWHEAT RAPID. Press start.
Wholewheat Rapid Cycle (Program 6) Granary Bread Ingredients Large water 310 ml (11 fl oz) lemon juice 15 ml (3 tsp) Granary bread flour unbleached white bread flour 450 g (1lb) 50g (2 oz) skimmed milk powder 20 ml (4 tsp) salt light brown muscovado sugar 10 ml (2 tsp) 5ml (1 tsp) butter 25 g (1 oz) easy blend dried yeast 1 7.5 ml (11⁄2 tsp) Follow the instructions on page 30.
Speciality French (Program 7) Makes 1 large loaf Time : 3hrs 30mins 1 Remove the bread pan from the bread machine and fit the kneader. 2 Pour the water into the bread pan. Sprinkle over the flours, ensuring they cover the water. 3 Add the salt and sugar in separate corners. 4 Make a well in the centre of the flour, but not down as far as the liquid, and add the yeast. 5 Insert and lock the bread pan into the bread machine. Select program FRENCH. Press start.
Speciality Sweet (Program 8) Makes 1 large loaf Time : 3hrs 25mins 1 Remove the bread pan from the bread machine and fit the kneader. 2 Add the ingredients in the order stated in the individual recipes. 3 Insert and lock the bread pan into the bread machine. Select program SPECIALITY SWEET. Press start. 4 At the end of the cycle, turn off and remove the bread pan using oven gloves. Turn out on to a wire rack to cool.
Speciality Sweet (Program 8) Makes 1 large loaf Time : 3hrs 25mins Spiced Apple and Oatmeal Bread Ingredients Large water 150 ml (5 fl oz) egg 1 one green eating apple, grated unbleached white bread flour 75g (3 oz) 450 g (1 lb) porridge oats coarse oatmeal 25 g (1 oz) 50 g (2 oz) ground mixed spice caster sugar salt 7.5 ml (11⁄2 tsp) 40 g (11⁄2 oz) 5 ml (1 tsp) 40 g (11⁄2 oz) butter easy blend dried yeast sultanas or raisins chopped 7.
Speciality Sweet (Program 8) Makes 1 large loaf Time : 3hrs 25mins Malted Sultana and Apricot Bread Ingredients Large water 255 ml (9 fl oz) malt extract 30 ml (6 tsp) unbleached white bread flour skimmed milk powder 450 g (1 lb) 20 ml (4 tsp) mixed spice caster sugar 2.5 ml (1⁄2 tsp) 25 g (1 oz) salt butter, cut into pieces easy blend dried yeast 3.5 ml (3⁄4 tsp) 40 g (11⁄2 oz) 7.
Speciality Sweet (Program 8) Cranberry, Almond and Pecan Bread Ingredients Large water 170 ml (6 fl oz) natural plain yoghurt 140 ml (5 fl oz) unbleached white bread flour ground almonds 425 g (15 oz) 50 g (2 oz) salt 3.5 ml (3⁄4 tsp) caster sugar easy blend dried yeast 40 g (11⁄2 oz) 7.5 ml (11⁄2 tsp) pecan nuts, coarsely chopped 40 g (11⁄2 oz) dried cranberries chopped 25 g (1 oz) 1 Pour the water and yoghurt into the bread pan. Sprinkle over the flour, ensuring it covers the liquids.
Cakes/Quick Bread (Program 10) This setting is unique as it will mix and bake non-yeast type cakes and breads. This program does not include a rising period, so should not be used for yeast based sweet breads and cakes. Use the sweet cycle for yeasted sweet breads and cakes (see pages 33 - 36). ● Always use this setting for non-yeast breads and cakes. Other programs will produce poor results.
Cakes/Quick Bread (Program 10) Makes 1 large loaf Time : 1hr 50mins 1 Follow individual recipe instructions. Insert and lock the bread pan into the machine 2 Select program SPECIALITY Cake/Quick Bread. 3 After 6 minutes, open the lid, and using a plastic spatula, scrape down the sides of the pan to remove any dry flour pockets.
Cakes/Quick Bread (program 10) Marmalade Cake Ingredients Large butter 115 g (4 oz) golden syrup 150 g (5 oz) granulated sugar orange marmalade 75 g (3 oz) 75 g (3 oz) milk 175 ml (6 fl oz) egg plain white flour 1 280 g (10 oz) baking powder 10 ml (2 tsp) bicarbonate of soda salt 5 ml (1 tsp) pinch 1 Place the butter, syrup, sugar and marmalade in a small saucepan and heat gently until melted, stirring occasionally. Leave to cool slightly then pour into the bread pan.
Cakes/Quick Bread (program 10) Gingerbread Ingredients Tea butter 115 g (4 oz) golden syrup 125 g (41⁄2 oz) treacle light brown soft sugar 50 g (2 oz) 125 g (41⁄2 oz) milk 200 ml (7 fl oz) egg, lightly beaten plain flour 1 280 g (10 oz) ground ginger 10 ml (2 tsp) baking powder bicarbonate of soda 10 ml (2 tsp) 5 ml (1 tsp) 1 Place the butter, syrup, treacle and sugar in a small saucepan and heat gently until melted, stirring occasionally.
Dough Cycle (program 9) Time : 1hr 30mins This program allows you to mix, knead and prove dough without machine baking it, which is essential for hand-shaped breads and rolls. After shaping, all you need to do is leave the dough for a final proving then bake it in your conventional oven. The dough cycle is ideal for making different shaped loaves, pizzas, rolls, croissants, doughnuts, breadsticks, buns and pastries. The bread roll recipe, on page 42 gives you information on how to make various shapes.
Dough Cycle (program 9) Bread rolls Ingredients Makes 12 water 250 ml (9 fl oz) egg 1 unbleached white bread flour salt 450 g (1 lb) 5 ml (1 tsp) sugar 10 ml (2 tsp) butter easy blend dried yeast 25 g (1 oz) 5 ml (1 tsp) For the topping: egg yolk beaten with 15 ml (3 tsp) water sesame seeds and poppy seeds, for sprinkling, optional 1 1 Remove the bread pan from the bread machine and fit the kneader. 2 Pour the water into the bread pan. Add the egg.
Dough Cycle (program 9) Pizza Ingredients Makes 1 x 30 cm (12 inch) water 140 ml (5 fl oz) olive oil 15 ml (3 tsp) unbleached white bread flour salt 225 g (8 oz) 5 ml (1 tsp) sugar 2.5 ml (1⁄2 tsp) easy blend dried yeast For the topping: 2.
Dough Cycle (program 9) Naan Bread Ingredients Makes 3 water 90 ml (3 fl oz) natural yoghurt 45 ml (3 tbsp) melted butter, ghee or olive oil unbleached white bread flour 15 ml (1 tbsp) 225g (8 oz) salt 5 ml (1 tsp) sugar butter 5 ml (1 tsp) 25 g (1 oz) easy blend dried yeast 5 ml (1 tsp) melted butter or ghee, for brushing 45ml (3 tbsp) 1 Remove the bread pan from the machine and fit the kneader. 2 Pour the water, yoghurt, melted butter, ghee or oil into the bread pan.
Dough Cycle (program 9) Croissant Ingredients Makes 12 semi-skimmed milk 150 ml (5 fl oz) egg 1 unbleached white bread flour salt 350g (12 oz) 5 ml (1 tsp) sugar 15 ml (3 tsp) butter easy blend dried yeast 25 g (1 oz) plus 175g (6oz) softened 7.5 ml (11⁄2 tsp) For the glaze: egg yolk milk 1 15 ml (3 tsp) 1 2 Remove the bread pan from the machine and fit the kneader. Pour the milk into the bread pan. Add the egg. Sprinkle over the flour, ensuring it covers the liquids.
Jam Cycle (program 11) Time : 1hr ● Throughout the jam cycle the kneader will stir the ingredients. ● After 45 minutes the heat supply switches off to allow the jam to cool slightly before transferring to a preserves jar. ● Always use ripe fresh fruit for the best results and cut large fruits into halves or quarters. ● Use jam sugar with added pectin to ensure a good set. ● If using fruits with a low pectin level, it is best to add 5-10 ml (1-2 tsp) of lemon juice.
Jam Cycle (program 11) Summer Fruits Jam Ingredients Makes 450g (1 lb) jam strawberries 115 g (4 oz) raspberries 115 g (4 oz) redcurrants lemon juice 75 g (3 oz) 5 ml (1 tsp) jam sugar with pectin 300 g (11 oz) butter 15 g (1⁄2 oz) 1 Remove the bread pan from the machine and fit the kneader. Halve the strawberries if large and place in the bread pan with the raspberries and redcurrants. Add the lemon juice. 2 Insert and lock the bread pan into the bread machine.
TROUBLESHOOTING GUIDE Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their possible cause and the corrective action that should be taken to ensure successful bread making. PROBLEM POSSIBLE CAUSE SOLUTION LOAF SIZE AND SHAPE 1. Bread does not rise enough • Wholemeal breads will be lower than white breads due to less gluten forming protein in whole wheat flour. • Not enough liquid. • Sugar omitted or not enough added.
TROUBLESHOOTING GUIDE (continued) PROBLEM 6. Collapsed while baking. POSSIBLE CAUSE SOLUTION • Machine was placed in a draught or may have been knocked or jolted during rising. • Exceeding capacity of bread pan. • Reposition bread maker. • Not enough salt used or omitted. (salt helps prevent the dough over proving) • Too much yeast. • Warm, humid weather. 7. Loaves uneven shorter on one end. • Dough too dry and not allowed to rise evenly in pan.
TROUBLESHOOTING GUIDE (continued) PROBLEM POSSIBLE CAUSE SOLUTION PAN PROBLEMS 15. Kneader cannot be removed. • You must add water to bread pan and allow kneader to soak before it can be removed. • Follow cleaning instructions after use. You may need to twist kneader slightly after soaking to loosen. 16. Bread sticks to pan/ difficult to shake out. • Can happen over prolonged use. • Lightly wipe the inside of bread pan with vegetable oil. • Refer to “Service and customer care” section (page 51).
SERVICE AND CUSTOMER CARE If the cord to your Bread Maker is damaged it must for safety reasons, be replaced by Kenwood or an Authorised Kenwood Repairer. UK: If you need help with: ● Using your machine ● Servicing or repairs (in or out of guarantee) Call Kenwood customer care on 023 92392333. Have your model number ready - it is located on the base of your Bread Maker. EIRE – See our advertisement in Golden Pages. Other Countries – Contact the shop where you bought the Bread Maker.
Kenwood Ltd New Lane, Havant, Hampshire PO9 2NH www.kenwood.co.
