kenwood_bm_450_recipes_and_manual a5

Brown BreadBM450 Basic Bread - Program 1

Ingredients 1kg Loaf 750g

Water 400ml 310ml

Vegetable Oil 1 1/2 tbsp 1 1/2 tbsp

Brown Bread Flour 600g 450g

Skimmed Milk Powder 5 tsp 4 tsp

Salt 1 1/2 tsp 1 1/2 tsp

Sugar 4 tsp 1 tbsp

Easy Blend Dried Yeast 2 tsp 1 1/2 tsp

Tip

tsp = 5ml teaspoon

tbsp = 15ml tablespoon

Kenwood - Brown Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:48

Chilli and Cheddar Cheese BreadBM450 Basic Bread - Program 1

Ingredients 1kg Loaf 750g Loaf 500g Loaf

Sunflower Oil 1 1/2 tbsp 1 tbsp 2 tsp

Red Chillies, De-Seeded and Chopped 3 - 4 2 - 3 1 - 2

Water 250ml 200ml 180ml

Semi-Skimmed Milk 130ml 100ml 60ml

Unbleached White Bread Flour 540g 450g 300g

Wholemeal Bread Flour 60g 50g 50g

Mature Cheddar Cheese, Grated 80g 65g 50g

Salt 1 1/2 tsp 1 1/2 tsp 1 tsp

Sugar 2 tsp 1 tsp 1 tsp

Easy Blend Dried Yeast 1 1/2 tsp 1 1/2 tsp 1 tsp

Method

1. Place the oil and chillies in a small frying pan and saute over a medium heat for 3-4 minutes, untilsoftened. Set aside to cool. Add to the pan with the liquids.

2. Add the ingredients to the pan in the order listed in the above recipe.

Variation

Reduce the quantities of the chillies for a milder flavour replacing with chopped spring onions if preferred.

Use hot chillies such as Scotch Bonnet for a fiery taste.

Tip

tsp = 5ml teaspoon


Kenwood - Chilli and Cheddar Cheese Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:49

Chocolate BreadBM450 Basic Bread - Program 1


Egg 1 1 1

Water SeeMethod 1

SeeMethod 1

SeeMethod 1

Semi-Skimmed Milk 140ml 100ml 80ml


Cocoa Powder 4 tsp 1 tbsp 2 tsp


Caster Sugar 50g 40g 25g

Butter 25g 25g 15g


Plain Continental Style (70% cocoa) chocolate, coarselychopped or use plain chocolate chips

100g 75g 50g

Method

1. Put the egg/eggs into the measuring cup or a jug and add sufficient water to give:-

1kg Loaf 300ml

750g Loaf 225ml

500g Loaf 185ml

2. Add the chocolate when the machine makes an audible sound after approcimately 20 minutes during thekneading cycle.

Tip

tsp = 5ml teaspoon


Kenwood - Chocolate Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:49

Fruit and Nut Bran LoafBM450 Basic Bread - Program 1

Ingredients 1kg Loaf 750g Loaf

Water 380ml 280ml

Clear Honey 3 tbsp 2 tbsp

Unbleached White Bread Flour 600g 450g

Wheat Bran 25g 15g

Skimmed Milk Powder 1 tbsp 1 tbsp


Butter 25g 25g

Easy Blend Dried Yeast 1 1/2 tsp 1 1/2 tsp

Automatic DispenserDried Berries and Cherries, Chopped 50g 50g

Skinned Hazelnuts, Roasted and Chopped 50g 40g

Method

1. Place the berries, cherries and hazelnuts into the automatic dispenser.

Tip

tsp = 5ml teaspoon


Kenwood - Fruit and Nut Bran Loaf http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:51

Multi-Seeded BreadBM450 Basic Bread - Program 1



Olive Oil 1 1/2 tbsp 1 1/2 tbsp 1 tbsp


Skimmed Milk Powder 2 tbsp 4 tsp 1 tbsp


Sugar 4 tsp 1 tbsp 2 tsp

Poppy Seeds 3 tsp 2 tsp 2 tsp

Lightly Toasted Sesame Seeds 3 tsp 2 tsp 2 tsp

Easy Blend Dried Yeast 1 1/2 tsp 1 1/2 tsp 1 1/2 tsp

Automatic DispenserPumpkin Seeds 3 tsp 3 tsp 2 tsp

Sunflower Seeds 3 tsp 3 tsp 2 tsp

Method

1. Place the pumpkin seeds and sunflower seeds into the automatic dispenser.

Tip

tsp = 5ml teaspoon


Kenwood - Multi-Seeded Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:55

Sun Dried Tomato BreadBM450 Basic Bread - Program 1



Olive Oil or Oil from Bottled Sun Dried Tomatoes 1 1/2 tbsp 1 tbsp 2 tsp


Wholemeal Bread Flour 75g 50g 50g

Finely Grated Parmesan Cheese 40g 25g 15g


Sugar 1 tbsp 2 tsp 1 1/2 tsp


Automatic DispenserWell Drained Sun Dried Tomatoes 40g 25g 25g

Method

1. Place the sun dried tomatoes in the automatic dispenser. Ensure they are drained well.

Tip

tsp = 5ml teaspoon


Kenwood - Sun Dried Tomato Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:58

White Rapid BreadBM450 Rapid - Program 2



Vegetable Oil 1 1/2 tbsp 1 1/2 tbsp 1 tbsp


Skimmed Milk Powder 2 tbsp 5 tsp 1 tbsp




Tip

tsp = 5ml teaspoon


Kenwood - White Rapid Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:58

100% Wholemeal BreadBM450 Wholewheat - Program 3


Water 380ml 310ml

Wholemeal Bread Flour 600g 500g

Skimmed Milk Powder 4 tsp 1 tbsp

Salt 2 tsp 1 1/2 tsp

Sugar 1 tbsp 1 tbsp

Butter 25g 25g

Easy Blend Dried Yeast 1 tsp 1 tsp

Note

The wholewheat program begins with a 30 minute pre-heat period. During this time the kneader will notoperate.

Tip

tsp = 5ml teaspoon


Kenwood - 100% Wholemeal Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:47

Wholemeal Seeded BreadBM450 Wholewheat - Program 3


Water 380ml 310ml

Vegetable Oil 1 tbsp 1 tbsp

Lemon Juice 1 tbsp 1 tbsp



Skimmed Milk Powder 5 tsp 4 tsp

Salt 2 tsp 2 tsp

Sugar 1 tbsp 1 tbsp

Poppy Seeds 3 tsp 2 tsp

Lightly Toasted Sesame Seeds 3 tsp 2 tsp


Automatic DispenserPumpkin Seeds 3 tsp 2 tsp

Sunflower Seeds 3 tsp 2 tsp

Method

1. Place the pumpkin seeds and sunflower seeds into the automatic dispenser.

Note

The wholewheat program begins with a 30 minute pre-heat period. During this time the kneader will notoperate.

Tip

tsp = 5ml teaspoon


Kenwood - Wholemeal Seeded Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:58

Light WholemealBM450 Rapid Wholewheat - Program 4


Water 350ml 280ml

Lemon Juice 1 tbsp 1 tbsp



Skimmed Milk Powder 2 tbsp 4 tsp

Salt 1 1/2 tsp 1 tsp

Sugar 1 tbsp 2 tsp

Butter 25g 25g


Note

The rapid wholewheat program begins with a 5 minute pre-heat period. During this time the kneader will notoperate.

Tip

tsp = 5ml teaspoon


Kenwood - Light Wholemeal http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:54

Granary BreadBM450 Rapid Wholewheat - Program 4


Water 350ml 280ml

Vegetable Oil 1 1/2 tbsp 1 1/2 tbsp

Lemon Juice 4 tsp 1 tbsp

Granary Bread Flour 540g 450g


Skimmed Milk Powder 2 tbsp 4 tsp

Salt 2 tsp 1 1/2 tsp

Light Brown Soft Sugar 2 tsp 1 tsp


Note

The rapid wholewheat program begins with a 5 minute pre-heat period. During this time the kneader will notoperate

Tip

tsp = 5ml teaspoon


Kenwood - Granary Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:53

French BreadBM450 French - Program 5


Water 400ml 310ml


Fine French Plain Flour 60g 50g


Sugar 2 tsp 2 tsp


Note

Super fine plain flour can be used instead of French flour

Tip

tsp = 5ml teaspoon


Kenwood - French Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:51

Brioche BreadBM450 Sweet Bread - Program 6


Milk 280ml 200ml 130ml

Eggs 2 2 1

Butter, melted 150g 120g 80g



Sugar 80g 60g 30g

Easy Blend Dried Yeast 2 1/2 tsp 2 tsp 1 tsp

Note

Use light crust colour.

Tip

tsp = 5ml teaspoon


Kenwood - Brioche Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:48

Citrus and Walnut BreadBM450 Sweet Bread - Program 6


Lemon Yoghurt 200ml 170ml 135ml

Orange Juice 150ml 115ml 100ml



Salt 1 1/2 tsp 1 tsp 1 tsp

Butter 40g 40g 25g

Easy Blend Dried Yeast 2 tsp 1 1/2 tsp 1 tsp

Automatic DispenserWalnuts, chopped 50g 40g 25g

Grated Lemon Rind 2 tsp 2 tsp 1 tsp

Grated Orange Rind 2 tsp 2 tsp 1 tsp

Method

1. Place the walnuts, orange and lemon rind into the automatic dispenser.

Tip

tsp = 5ml teaspoon


Kenwood - Citrus and Walnut Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:50

Cranberry, Almond and Pecan BreadBM450 Sweet Bread - Program 6



Natural Plain Yoghurt 180ml 140ml 115ml


Ground Almonds 60g 50g 40g

Salt 1 tsp 1 tsp 1 1/2 tsp



Automatic DispenserPecan Nuts, coarsely chopped 50g 40g 25g

Dried Cranberries 25g 25g 15g

Method

1. Place the pecan nuts and cranberries into the automatic dispenser.

Tip

tsp = 5ml teaspoon


Kenwood - Cranberry, Almond and Pecan Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:50

Egg Enriched White BreadBM450 Basic Bread - Program 1


Egg 2 1 + 1 yolk 1

Water see method 1 see method 1 see method 1

Vegetable Oil 1 1/2 tbsp 1 1/2 tbsp 1 tbsp





Method

1. Put the egg/eggs into the measuring cup or a jug and add sufficient water to give:-

1kg Loaf 380ml

750g Loaf 300ml

500g Loaf 245ml

2. Add the ingredients to the pan in the order listed in the above recipe

Tip

tsp = 5ml teaspoon


Kenwood - Egg Enriched White Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:51

Hot Cross Bun LoafBM450 Sweet - Program 6

Ingredients 750g 1kgSemi-skimmed milk 175 ml 280 mlEggs (medium) 2 2Strong white bread flour 450g 600gSalt 1/2 tsp 1 tspGolden caster sugar 50g 60gButter 50g 60gMixed spice 1 tbsp 4 tspDried yeast 1 1/2 tsp 2 tspAdd fruit when timer shows (alert will sound) 3:02 3:05Luxury dried mixed fruit, chopped 100g 150gCut mixed peel 25g 25gGlace cherries, chopped 25g 25g

Method

Add the ingredients to the pan in the order listed in the above recipe. The fruit should be added at the timestated in the recipe, when the alert sounds. As the dried fruit is sticky do not add in the auto ingredientsdispenser.

Glaze with a little golden syrup while the bread is still warm.

Tip

tsp = 5ml teaspoontbsp = 15ml tablespoon

Kenwood - Hot Cross Bun Loaf http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:54

Malted Sultana and Apricot BreadBM450 Sweet Bread - Program 6



Malt Extract 3 tbsp 2 tbsp 5 tsp


Skimmed Milk Powder 5 tsp 4 tsp 1 tbsp

Mixed Spice 1 tsp 1/2 tsp 1/2 tsp


Salt 1 tsp 1 tsp 1/2 tsp

Butter, cut into pieces 40g 40g 25g

Easy Blend Dried Yeast 2 tsp 1 1/2 tsp 1 tsp

Automatic DispenserSultanas 50g 50g 40g

No-Need-To-Soak Dried Apricots, chopped 60g 50g 40g

For The GlazeCaster Sugar 3 tsp 3 tsp 2 tsp

Milk 3 tsp 3 tsp 2 tsp

Method

1. Place the sultanas and apricots in the automatic dispenser.

2. Make the glaze by dissolving the caster sugar in the milk, and brush over the top crust whilst still warm.

Tip

tsp = 5ml teaspoon


Kenwood - http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:54

GingerbreadBM450 Quick Bread - Program 7

Time: 2 hours and 8 minutes

1. Follow individual recipe instructions.

2. Insert and lock the bread pan into the machine.

3. Select program 7.

4. After 6 minutes mixing, scrape down with a plastic spatula to ensure all the ingredients are incorporated.

Ingredients Large

Butter 115g

Golden Syrup 125g

Treacle 50g

Light Brown Soft Sugar 125g

Milk 180ml

Egg, lightly beaten 1

Plain Flour 280g

Ground Ginger 2 tsp

Baking Powder 2 tsp

Bicarbonate of Soda 1 tsp

Method

1. Place the butter, syrup, treacle and sugar in a small saucepan and heat gently until melted, stirringoccassionally. Leave to cool slightly then pour into the bread pan.

2. Add the milk and egg to the bread pan.

3. Sift the flour, ginger, baking powder and bicarbonate of soda together and add to the pan.

Note

Gingerbread is best left stored in an airtight container for 24 hours before eating, to allow time for it tobecome sticky.

Tip

tsp = 5ml teaspoon


Kenwood - Gingerbread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:52

Marmalade CakeBM450 Quick Bread - Program 7

Time: 2 hours 8 minutes


2. Insert and lock the bread pan into the bread maker.



Ingredients Large

Butter 115g

Golden Syrup 150g

Granulated Sugar 75g

Orange Marmalade 75g

Milk 175ml

Egg 1

Plain White Flour 280g

Baking Powder 2 tsp


Salt pinch

Method

1. Place the butter, syrup and sugar in a small saucepan and heat gently until melted, stirring occasionally. Leave to cool slightly then pour into the bread pan.

2. Add the milk and egg.

3. Sift the flour, baking powder, bicarbonate of soda and salt and add to the pan.

Variations

Finish the cake with a topping after baking and cooling. Mix together 140g full fat soft cheese ormascarpone cheese, 40g sifted icing sugar and 15ml (1 tbsp) cut mixed peel or orange marmalade. Spread over the top of the cake.

Tip

tsp = 5ml teaspoon


Kenwood - Marmalade Cake http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:55

Banana and Cinnamon Tea BreadBM450 Cake - Program 8

Time: 1 hour 22 minutes


2. Insert and lock the bread pan into the bread maker.


4. After 6 minutes mixing, scrape down with a plastic spatula to ensure all the ingredients and incorporated.

Ingredients Large

Butter 115g

Golden Syrup 200g

Light Brown Soft Sugar 50g

Plain Flour 280g

Baking Powder 2 tsp


Ground Cinnamon 1/2 tsp

Peeled Ripe Bananas 200g

Eggs 2

Creme Fraiche 85g

Milk 60ml

Method

1. Place the butter, syrup and sugar in a small saucepan and heat gently until melted, stirring occasionally. Leave to cool slightly then pour into the bread pan.

2. Mash the bananas and add to the bread pan eith the eggs, creme fraiche and milk.

3. Sift the flour, baking powder, bicarbonate of soda and cinnamon together. Then add to the pan.

Variation

For a Banana, Date and Walnut Tea Bread add 40g chopped dates and 40g chopped walnuts, afterscrapping down after 6 minutes.

Tip

tsp = 5ml teaspoon


Kenwood - http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:48

Caribbean Tea BreadBM450 Cake - Program 8

Time: 1 hour 22 minutes

1. Follow the individual recipe instructions.

2. Insert and lock the bread pan into the machine.



Ingredients Large

Butter, melted 50g

Milk 170ml

Eggs, lightly beaten 2

Plain Flour 280g

Baking Powder 1 tbsp

Salt pinch

Caster Sugar 115g

Desiccated Coconut 25g

Ready to Eat, Dried Tropical Fruits, coarsely chopped 75g

Method

1. Add the melted butter, milk and eggs to the bread pan.

2. Sift the flour, baking powder and salt together. Stir in tropical fruits. Add all the ingredients to the pan.

Tip

tsp = 5ml teaspoon


Kenwood - Caribbean Tea Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:49

Gluten Free Basic White Bread MixesBM450 Gluten Free - Program 9

1. Remove the bread pan from the bread maker and fit the kneader.

2. Pour the water into the bread pan and then add the rest of the ingredients in the order listed in eachrecipe.

3. Insert and lock the bread pan in the bread maker. Select program 9 GLUTEN FREE. Then press start.


5. At the end of the baking cycle, switch off and remove the bread pan using oven gloves. Turn out onto awire rack.

Ingredients Glutafin Bread Juvela Gluten Free Mix

Water 450ml 400ml

Sunflower Oil 3 tbsp 2 tbsp

Gluten Free Bread Mix 500g 500g


Note

If allowed, 4 tsp of skimmed milk powder can be added to give a darker crust.

Tip

tsp = 5ml teaspoon


Kenwood - Gluten Free Basic White Bread Mixes http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:52

Gluten Free Bread 2BM450 Gluten Free - Program 9

1. Remove the bread pan from the bread machine and fit the kneader.


3. Insert and lock the bread pan in the bread machine. Select program 9 GLUTEN FREE. Then press'start'.



IngredientsWater 410ml

Eggs 160g

Sunflower Oil (or other vegetable oil) 45ml

Cider Vinegar 5ml

White Rice Flour 260g

Brown Rice Flour 65g

Chick Pea Flour 65g

Cornflower or Potato Flour 110g

Xanthan Gum 2 tsp

Salt 1 tsp

Sugar 25g

Yeast 1 1/2 tsp

Note

This recipe will produce a loaf with a flat top and a slightly aerated crumb texture.

Variations

1. Multi Grain Bread

Add with the other ingredients

Punkin Seeds 3 tsp

Sunflower Seeds 3 tsp

Poppy Seeds 2 tsp

Sesame Seeds 2 tsp

Kenwood - Gluten Free Bread 2 http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 2 25-12-2010 19:53

2. Fruit BreadAllow mix to knead for 10 minutes and the add

Sultanas 40g

Raisins 40g

Currants 40g

Tip

tsp = 5ml teasponn


Kenwood - Gluten Free Bread 2 http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

2 of 2 25-12-2010 19:53

Gluten Free Bread InformationBM40 Gluten Free - Program 9

Making gluten-free bread is different from baking normal bread using wheat flour and the guidelines belowshould be noted and followed:-

It is important to avoid cross-contamination with flours that contain gluten especially if the gluten free breadis needed for health reasons. It may be worth purchasing a second pan if you are making normal breads inthe machine as well. Otherwise take care that the pan, utensils and any other equipment used are cleanedthoroughly between uses.

For best results weigh all the ingredients including the water.

The gluen free mixes will form a thick batter/cake mix instead of a ball of dough that is produced duringtraditional baking. It is important to scrape down during the kneading stage to ensure that all the ingredientsare incorporated.

Most gluten free mixes come with a yeast that is gluten free. If using other brands of yeast it is important tocheck with the manufacturer to ensure that it is gluten-free.

Gluten free mixes such as Glutafin, Trufree and Juvela are available on prescription from Chemists and alsostocked by some health food stores.

In most mixes, Xanthan gum or Guar gum are included in the ingredients list. These are both creamypowders that give strength to the structure and help the bread to rise and set when baking. Guar gum is highin fibre and may hava a laxative effect for people with a sensitive digestive system.

Remove the bread pan from the machine immediately after the baking cycle is completed. Do not use thekeep warm function. Leave the bread in the pan for approximately 5 minutes before removing and placing iton a cooling rack.

It is normal for gluten free bread to be heavy and slightly dense in texture and have a paler crust colourcompared to normal bread. The results may vary depending on the paket mixes or gluten free flours used.

Kenwood - Gluten Free Bread Information http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:53

Gluten Free Bread 1BM450 Gluten Free - Program 9

1. Remove the bread pan from the bread machine and fit the kneader.


3. Insert and lock the bread pan in the bread machine. Select program 9 GLUTEN FREE. Then press'start'.



IngredientsWater 410ml

Eggs 160g

Sunflower Oil (or other vegetable oil) 45ml

Cider Vinegar 5ml

White Rice Flour 330g

Tapioca Flour 85g

Potato Flour 85g

Xanthan Gum 2 tsp

Salt 1 tsp

Sugar 25g

Yeast 1 1/2 tsp

Note

This recipe will produce a loaf with a flat top and a slightly aerated crumb texture.

Variations

1. Multi Grain Bread

Add with the other ingredients

Punkin Seeds 3 tsp

Sunflower Seeds 3 tsp

Poppy Seeds 2 tsp

Sesame Seeds 2 tsp

2. Fruit Bread

Kenwood - Gluten Free Bread Mix http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 2 25-12-2010 19:52

Allow mix to knead for 10 minutes and the add

Sultanas 40g

Raisins 40g

Currants 40g

Tip

tsp = 5ml teasponn


Kenwood - Gluten Free Bread Mix http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

2 of 2 25-12-2010 19:52

CroissantBM450 Dough - Program 10

Ingredients Makes 18 Makes 12

Semi-Skimmed Milk 230ml 150ml

Egg 1 1



Sugar 4 tsp 1 tbsp

Butter 25g + 250g sofened 25g + 175g softened


For the GlazeEgg Yolk 2 1

Milk 2 tbsp 1 tbsp

Method


2. Pour the milk into the bread pan. Add the egg. Sprinkle over the flour, ensuring it covers the liquids.

3. Add the salt, sugar and 25g butter. Make a well in the centre of the flour, but not down as far as the liquid,and add the yeast.

4. Insert and lock the bread pan into the bread maker. Select program 10 DOUGH. Press start. Meanwhileshape the softened butter into a 2cm (3/4 in) think block.

5. At the end of the cycle, turn the dough out onto a lightly floured surface and gently knock back. Roll outinto an oblong, twice as long as the butter and slightly wider. Place the butter on one half, fold over thedough and seal the edges to enclose the butter.

6. Roll into a 2cm (3/4 in) thick rectangle, twice as long as it is wide. Fold the bottom thirdup and the topthird down and seal. Wrap in clear film and chill for 20 minutes. Repeat the rolling, folding and chilling twicemore, turning the dough by 90° each time.

7. Roll into a rectangle measuring 30 x 52 cm (12 x 21 in). Cut in half lengthways, then crossways into equaltriangles with 15cm (6 in) bases, discarding the trimmings at each end.

8. Loosely roll each triange from the 15cm (6 in) base towards the point, finishing with the tip underneath. Curve into a cresent shape. Place on two baking sheets spaced apart.

9. Cover with lightly oiled clear film and leave to rise in a warm place for about 30 minutes, or until doubled insize. Meanwhile preheat the oven to 200°C/400°F/Gas 6.

10. Mix the egg yolk and milk together and brush the glaze over the croissants. Bake for 15-20 minutes untilcrisp and golden. Transfer to a wire rack to cool.

Kenwood - Croissant http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 2 25-12-2010 19:50

Variation

For chocolate croissant, place a small square of chocolate or 10ml (2 tsp) grated cholocate at the wide endof the dough before shaping, making sure it is enclosed when the croissant is rolled up.

Tip

tsp = 5ml teaspoon


Kenwood - Croissant http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

2 of 2 25-12-2010 19:50

Naan BreadBM450 Dough - Program 10

Ingredients Makes 6 Makes 3

Water 180ml 90ml

Natural Yoghurt 6 tbsp 3 tbsp

Melted Butter, Ghee or Olive Oil 2 tbsp 1 tbsp



Sugar 2 tsp 1 tsp

Butter 25g 25g

Easy Blend Dried Yeast 1 1/2 tsp 1 tsp

Melted Butter or Ghee, for brushing 6 tbsp 3 tbsp

Method


2. Pour water, yoghurt, melted butter, ghee or oil into the bread pan. Then add the rest of the ingredientsexcept for the yeast.

3. Make a well in the centre of the flour, but not down as far as the liquid, and add the yeast.

4. Insert and lock the bread pan onto the bread maker. Select program 10 DOUGH from the menu. Pressstart.

5. Just before the end of the cycle place 3 baking sheets in the oven and preheat the oven to its highestsetting. At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock back thedough and divide into 3 equal pieces and shape into balls.

6. Roll out into oval shapes about 25cm (10 in) long and 13 cm (5 in) wide. Preheat the grill. Place the naanon the preheated baking sheets and bake for 4-5 minutes, until puffed up. Remove from the oven and placeunder the preheated grill, until browned and slightly puffed up.

7. Brush with melted butter or ghee and serve warm.

Variations

Add 5ml (1 tsp) each of ground corriander and cumin with the flour for a spicy naan. To make wholemealnaan substitute 50% of the white bread flour with wholemeal.

If wished include a crushed garlic clove and/or a little freshly ground black pepper for a savory twist. Blackpepper can also be used as a final dusting after brushing with melted butter or ghee.

Tip

Kenwood - Naan Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 2 25-12-2010 19:55

tsp = 5ml teaspoon


Kenwood - Naan Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

2 of 2 25-12-2010 19:55

Artisan DoughBM450 Artisan Dough - Program 11

Ingredients 750g Loaf

Water 240ml

Egg 1

Unbleached White Bread Flour 450g

Salt 1 tsp

Sugar 2 tsp

Butter 25g

Easy Blend Dried Yeast 1 1/2 tsp

Tip

tsp = 5ml teaspoon


Kenwood - Artisan Dough http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:45

Apricot JamBM450 Jam - Program 12

Ingredients Makes 350g Jam

Fresh Ripe Apricots 250g

Lemon Juice 2 tsp

Water 1 tbsp

Jam Sugar with Pectin 250g

Butter 15g

Method

1. Remove the bread pan from the bread maker and fir the kneader. Halve and stone the apricots. Cut eachhalf into four pieces and place in the bread pan. Add the rest of the ingredients.

2. Insert and lock the bread pan into the bread maker. Close the lid and select program 12.

3. Allow to mix for 15 minutes, then if necessary scrape down the sides of the pan with a wooden spoon toremove any sugar. Take care as the bread pan is hot.

4. At the end of the cycle, turn off then remove the bread pan using oven gloves. Carefully pour the jam intoa sterilised jar, seal and label.

Variations

Plums can be substituted for the apricots.

Tips

Throughout the jam cycle the kneader will stir the ingredients.

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 5-10ml (1-2 tsp) of lemon juice.

Always use oven gloves to remove the bread pan as it will be very hot.

You should be present throughout the whole cooking process to keep an eye on the boiling jam, to makesure it doesn't boil over, and if necessary to occasionally stir the jam.

Transfer the cooked jam to a clean sterilised jar, seal and label.

tsp = 5ml teaspoon


Kenwood - Apricot Jam http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:46

Summer Fruits JamBM450 Jam - Program 12

Ingredients Makes 450g Jam

Strawberries 115g

Raspberries 115g

Redcurrants 75g

Lemon Juice 1 tsp

Jam Sugar with Pectin 300g

Butter 15g

Method

1. Remove the bread pan from the bread maker and fit the kneader. Halve the strawberries if large andplace in the bread pan with the raspberries and redcurrants. Add the rest of the ingredients.

2. Insert and lock the bread pan into the bread maker. Close the lid and select program 12.

3. At the end of the cycle, turn off and then remove the bread pan using oven gloves. Carefully pour the jaminto a sterilised jar, seal and label.

Tips

Throughout the jam cycle the kneader will stir the ingredients.

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 5-10ml (1-2 tsp) of lemon juice.

Alway use oven gloves to remove the bread pan as it will be very hot.

You should be present throughout the whole cooking process to keep an eye on the boiling jam, to makesure it doesn't boil over, and if necessary to occasionally stir the jam.

Transfer the cooked jam to a clean sterilised jar, seal and label.

tsp = 5ml teaspoon


Kenwood - Summer Fruits Jam http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:57

PizzaBM450 Pizza Dough - Program 13

Ingredients makes 2 x 30cm (12") makes 1 x 30cm (12")

Water 250ml 140ml

Olive Oil 1 tbsp 1 tbsp



Sugar 1 tsp 1/2 tsp

Easy Blend Dried Yeast 1 tsp 1/2 tsp

For the ToppingSun-Dried Tomato Paste 8 tbsp 4 tbsp

Dried Oregano 2 tsp 1 tsp

Mozzarella Cheese, sliced 280g 140g

Fresh Plum Tomatoes, roughly chopped 8 4

Yellow Pepper, seeded and cut into thin strips 1 1/2

Green Pepper, seeded and cut into thin strips 1 1/2

Mushrooms, sliced 100g 50g

Dolcellate Cheese, cut into small pieces 100g 50g

Parma Ham, torn into pieces 100g 50g

Freshly Grated Parmesan Cheese 50g 25g

Fresh Basil Leaves 12 6

Salt and Freshly Ground Black Pepper

Olive Oil 2 tbsp 1 tbsp

Method


2. Pour the water and olive oil into the bread pan. Add the flour, salt and sugar.

3. Make a well in the centre of the flour, but not down as far as the liquid and add the yeast.

4. Insert and lock the bread pan into the bread maker. Select program 13 PIZZA DOUGH from the menu. Press start. Lightly oil a pizza pan or baking sheet.

5. At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock back the dough. Roll out into a 30 cm (12") round and place in the prepared pan or on the baking sheet.

6. Preheat the oven to 220C/425F/Gas 7. Spread the sun-dried tomato paste over the pizza base. Sprinklewith oregano and top with two-thirds of the mozzarella cheese.

7. Scatter with tomatoes, peppers, mushrooms, dolcellate cheese, Parma ham, remaining mozzarella and

Kenwood - Pizza http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 2 25-12-2010 19:56

Parmesan cheese and basil leaves. Season with salt and pepper and drizzle with olive oil.

8. Bake for 18-20 minutes, or until golden and serve immediately.

Tip

tsp = 5ml teaspoon


Kenwood - Pizza http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

2 of 2 25-12-2010 19:56

Rapid Bake Button InformationBM450 Rapid Bake Button

Your bread maker has an extra fast bread cycle, which will knead, prove and cook a delicious loaf of bread injust 1 hour. To help ensure the best possible results follow the guidelines given below.

Use lukewarm liquid to help speed up the rising process (32-35C/90-95F is optimum). Cold water will resultin a shorter loaf, if hot water is used, it will kill the yeast. For best results measure the water temperature witheither a thermometer or mix 25% boiling water with 75% of cold water.

Bread recipes shouls contain at least 65% white bread flour on this cycle. 100% wholemeal or other wholegrain breads will produce poor results as there is insufficient time for the dough to rise.

The salt level is reduced for breads made using this cycle as salt retards yeast activity. However do noteliminate it completely as it is important for the taste and texture of the bread. Use 5ml (1 tsp) of salt with600g of flour.

The yeast levels are higher on this cycle to help ensure a rapid rise. Use 15-20ml (3-4 tsp) of easy blendfast action dried yeast.

If you want to make serveral loaves in succession on this rapid cycle, leave the lid open and the machineswitched off for 30 minutes between loaves. This will allow the temperature sensor within the machine towork accurately, which is critical on a short bread cycle.

Breads made using this cycle will not rise as high as loaves made on other settings, they will have a softercrust and be a little denser, which is normal.

Kenwood - Rapid Bake Button Infomation http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:56

Rapid Bake Caramelised Onion BreadBM450 Rapid Bake Button

Ingredients Large

Butter 50g

Large Onion, chopped 1

Semi-Skimmed Milk, lukewarm 350ml


Wholemeal Bread Flour 70g

Salt 1 tsp

Sugar 4 tsp

Freshly Ground Black Pepper 1 tsp

Easy Blend Dried Yeast 4 tsp

Method

1. Melt the butter in a frying pan and saute the onions over a low heat until golden. Remove from the heat. Stir in the milk.

Tip

tsp = 5ml teaspoon


Kenwood - Rapid Bake Caramelised Onion Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:57

Rapid Bake Carrot and Coriander BreadBM450 Rapid Bake Button

Ingredients Large

Carrot, freshly grated, at room temperature 235g

Water, lukewarm 280ml

Sunflower Oil 2 tbsp

Freshly Chopped Coriander 4 tsp


Ground Coriander 2 tsp

Salt 1 tsp

Sugar 5 tsp


Tip

tsp = 5ml teaspoon


Kenwood - Rapid Bake Carrot and Coriander Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:57

Rapid Bake Rustic WhiteBM450 Rapid Bake Button

Ingredients Large

Semi-Skimmed Milk, lukewarm 230ml

Water, lukewarm 180ml


Wholemeal Bread Flour 150g

Salt 1 tsp

Sugar 4 tsp

Butter 25g


Tip

tsp = 5ml teaspoon


Kenwood - Rapid Bake Rustic White http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:57

Packet MixesBM450

Ready prepared bread mixes can be mixed and baked in the bread maker. Check that the total weight of themix does not exceed the maximum amount your machine can handle.

Setting 2 can be used for most white and wholemeal packet mixes. If your wholemeal loaf does not risesufficiently try using the wholewheat rapid cycle next time.

Add the amount of water recommended by the manufacturer to the pan first, then add the bread mix.

The timer delay is not recommended for these packet mixes as you cannot separate the yeast from theliquid.

Kenwood - Packet Mixes http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

1 of 1 25-12-2010 19:56

Kenwood Limited, New Lane, Havant, Hampshire PO9 2NH, UKwww.kenwoodworld.com 19123/2

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before using your Kenwood appliance● Read these instructions carefully and retain for future

reference.● Remove all packaging and any labels.

safety● Do not touch hot surfaces. Accessible surfaces are

liable to get hot during use. Always use oven gloves toremove the hot bread pan.

● To prevent spillages inside the oven chamber, alwaysremove the bread pan from the machine before addingthe ingredients. Ingredients that splash onto the heatingelement can burn and cause smoke.

● Do not use this appliance if there is any visible sign ofdamage to the supply cord or if it has been accidentallydropped.

● Do not immerse this appliance, the supply cord or theplug in water or any other liquid.

● Always unplug this appliance after use, before fitting orremoving parts or before cleaning.

● Do not let the electrical supply cord hang over the edgeof a work surface or allow it to touch hot surfaces suchas a gas or electric hob.

● This appliance should only be used on a flat heatresistant surface.

● Do not place your hand inside the oven chamber afterthe bread pan has been removed as it will be very hot.

● Do not touch moving parts within the Bread Maker.● Do not exceed the maximum flour and raising agent

quantities specified in the recipes supplied.● Do not place the Bread Maker in direct sun light, near

hot appliances or in a draught. All these things canaffect the internal temperature of the oven, which couldspoil the results.

● Do not use this appliance outdoors.● Do not operate the Bread Maker when it is empty as

this could cause it serious damage. ● Do not use the oven chamber for any type of storage. ● Do not cover the vents on the side of the machine and

ensure there is adequate ventilation around the breadmaker during operation.

● This appliance is not intended to be operated bymeans of an external timer or separate remote-controlsystem.

● This appliance is not intended for use by persons(including children) with reduced physical, sensory ormental capabilities, or lack of experience andknowledge, unless they have been given supervision orinstruction concerning use of the appliance by a personresponsible for their safety.

● Children should be supervised to ensure that they donot play with the appliance.

● Only use the appliance for its intended domestic use.Kenwood will not accept any liability if the appliance issubject to improper use, or failure to comply with theseinstructions.

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 = EarthBlue = NeutralBrown = Live

● This appliance conforms to EC directive 2004/108/ECon Electromagnetic Compatibility and EC regulation no.1935/2004 of 27/10/2004 on materials intended forcontact with food.

before using your bread maker for the firsttime

● Wash all parts (see care and cleaning).● Fit the lid (see care & cleaning).● Fit the automatic dispenser to the underside of the lid

(see automatic dispenser).

2

key� lid handle� viewing window� automatic dispenser� heating element� bread pan handle� kneader� drive shaft� drive coupling on/off switch measuring cup� dual measuring spoon 1tsp & 1tbsp

� control panel� display window program status indicator� crust colour indicators (light, medium, dark)� delay timer buttons� menu button� loaf size button� program button� confirm button

viewing lightfavourite buttonstart/stop buttonrapid bake buttoncancel buttoncrust colour buttonloaf size indicators

how to measure ingredients (refer toillustrations 3 to 7)It is extremely important to use the exact measure ofingredients for best results.

● Always measure liquid ingredients in the see-throughmeasuring cup with graduated markings provided.Liquid should just reach marking on cup at eye level,not above or below (see 3).

● Always use liquids at room temperature, 20ºC/68ºF,unless making bread using the rapid 1 hour cycle.Follow the instructions given in the recipe section.

● Always use the measuring spoon provided to measuresmaller quantities of dry and liquid ingredients. Use theslider to select between the following measure - 1⁄2 tsp,1 tsp, 1⁄2 tbsp or 1 tbsp. Fill to the top and level off thespoon (see 6).

on/off switchYour Kenwood breadmaker is fitted with an ON/OFFswitch and will not operate until the “on” switch ispressed.

● Plug in and press the ON/OFF switch situated at theback of the breadmaker - the unit will beep and 1 (3:15)will appear in the display window.

● Always switch off and unplug your breadmaker afteruse.

program status indicatorThe program status indicator is situated in the displaywindow and the indicator arrow will point to the stageof the cycle the breadmaker has reached as follows: -

Pre-heat – The pre-heat feature only operates at thestart of the wholewheat (30 minutes), wholewheat rapid(5 minutes) and gluten free (8 minutes) settings to warmthe ingredients before the first kneading stage begins.There is no kneader action during thisperiod.

Knead – The dough is either in the first or 2ndkneading stage or being knocked back between therising cycles. During the last 20 minutes of the 2ndKneading cycle on setting (1), (2), (3). (4). (5). (6). (9),(10), (11) and (13) the automatic dispenser will operateand an alert will sound to tell you to add any additionalingredients manually.

Rise – the dough is in either the 1st, 2nd or 3rdrising cycle.

Bake – The loaf is in the final baking cycle.Keep Warm – The bread maker automatically goesinto the Keep warm mode at the end of the bakingcycle. It will stay on the keep warm mode for up to1hour or until the machine is turned off, which ever issoonest. Please note: the heating element willswitch on and off and will glow intermittentlyduring the keep warm cycle.

3

using your Bread Maker(refer to illustration panel)

1 Remove the bread pan by holding the handle andturning the pan to the back of the baking chamber.

2 Fit the kneader.3 Pour the water into the bread pan.4 Add the rest of the ingredients to the pan in the order

listed in the recipes.Ensure that all the ingredients are weighed accurately

7 as incorrect measures will produce poor results.8 Insert the bread pan into the oven chamber by

positioning the bread pan at an angle towards theback of the unit. Then lock the pan by turning ittowards the front.

9 Lower the handle and close the lid.10 Plug in and switch on - the unit will beep and default

to setting 1 (3:15).11 Press the MENU button � until the required program

is selected. The breadmaker will default to 1Kg &medium crust colour. Note: If using the “RAPIDBAKE” , just press the button and the program willstart automatically.

12 Select the loaf size by pressing the LOAF SIZE button � until the indicator moves to the requiredloaf size.

13 Select the crust colour by pressing the CRUST buttonuntil the indicator moves to the required crust

colour (light, medium or dark).14 Press the START/STOP button . To stop or cancel

the program press the START/STOP button for 2 -3 seconds.

15 At the end of the baking cycle unplug the breadmaker.16 Remove the bread pan by holding the handle and

turning the pan to the back of the baking chamber.Always use oven gloves as the pan handlewill be hot and take care not to touch theautomatic dispenser on the underside ofthe lid as this will also be hot.

17 Then turn out onto a wire rack to cool.18 Leave the bread to cool for at least 30 minutes before

slicing, to allow the steam to escape. The bread willbe difficult to slice if hot.

19 Clean the bread pan and kneader immediately afteruse (see care and cleaning).

viewing light ● The LIGHT button can be pressed at any time to view

the program status in the display window or to checkthe progress of the dough inside the baking chamber.

● The baking chamber viewing light will automaticallyswitch off after 60 seconds..

● If the light bulb stops working it must be replaced byKENWOOD or an authorised KENWOOD repairer (seeservice and customer care).

� automatic dispenserYour BM450 breadmaker is fitted with an automaticdispenser for releasing additional ingredients directlyinto the dough during the kneading cycle. This ensuresthat the ingredients are not overprocessed or crushedand are evenly distributed.

to fit and use the automatic dispenser1 Fit the dispenser � to the lid using the alignment

arrows .● The dispenser will not locate and lock into position

unless fitted the correct way round. ● The breadmaker can be used without the dispenser

fitted if required but the manual alert will still sound.2 Fill the dispenser with the required ingredients.3 The Automatic dispenser operates after approx. 15-20

minutes of kneading and an audible alert sounds aswell in case you need to add ingredients manually.

hints & tipsNot all ingredients are suitable for use with theautomatic dispenser and for best results follow theguidelines below: -

● Do not overfill the dispenser – follow the recommendedquantities specified in the recipes supplied.

● Keep the dispenser clean and dry to preventingredients sticking.

● Cut ingredients roughly or lightly dust with flour toreduce stickiness, which may prevent the ingredientsfrom being released.

4

5

ingredients suitable for use with commentsthe automatic dispenser

Dried Fruit i.e Sultanas, Raisins, Yes Roughly chop and do not chop too small.Mixed Peel & Glace Cherries Do not use fruit soaked in syrup or alcohol.

Lightly dust with flour to stop fruit sticking.Pieces cut too small may stick to thedispenser and may not be added to thedough.

Nuts Yes Roughly chop and do not chop too small.

Large Seeds i.e. Sunflower & YesPumpkin Seeds

Small Seeds i.e. Poppy & No Very small seeds may fall out through the gapSesame Seeds around the dispenser door.

Best added manually or with otheringredients.

Herbs – Fresh & Dried No Due to the small chopped size may fall out of the dispenser. Herbs are very light in weight and may not bereleased from the dispenser.Best added manually or with otheringredients.

Fruit/Vegetables in No Oil may cause the ingredients to stick to Oil/Tomatoes/Olives the dispenser.

May be used if well drained and driedthoroughly before adding to the dispenser.

Ingredients with a high water No May stick to the dispenser.content i.e. raw fruit

Cheese No May melt in dispenser.Add with other ingredients directly into thepan.

Chocolate/Chocolate Chips No May melt in the dispenser.Added manually when alert sounds.

automatic dispenser usage chart

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� delay timer The Delay timer allows you to delay the bread makingprocess up to 15 hours. The delayed start cannot beused with the “RAPID BAKE” program or programs (7)to (13).

IMPORTANT: When using this delayed start functionyou must not use perishable ingredients – things that‘go off’ easily at room temperature or above, such asmilk, egg, cheese and yoghurt etc.

To use the DELAY TIMER simply place the ingredientsin the bread pan and lock the pan into the breadmaker. Then:

● Press the MENU button to choose the requiredprogram – the program cycle time is displayed.

● Select the crust colour and size required.● Then set the delay timer.● Press the (+) TIMER button and keep pressing until the

total time required is displayed. If you go past therequired time press the (-) TIMER button to go back.The timer button when pressed, moves in 10 minuteincrements. You do not need to work out the differencebetween the program time selected and the total hoursrequired as the bread maker will automatically includethe setting cycle time.

Example: Finished loaf required at 7am. If thebreadmaker is set up with the required recipeingredients at 10pm the evening before, total time to beset on the delayed timer is 9 hours.

● Press the MENU button tochoose your program e.g. 1and use the (+) TIMERbutton to scroll the time in 10minute increments to display‘9:00’. If you go past ‘9:00’,simply press the (-) TIMERbutton until you return to‘9:00’.

● Press the START/STOPbutton and the display colon(:) will flash. The timer willstart to count down.

● If you make a mistake or wishto change the time set, pressthe START/STOP button untilthe screen clears. You canthen reset the time.

7

8

favourite program The Favourite program allows you to create and storeup to 5 of your own programs.

to Create/Modify Own Program1 Plug in and switch on.2 Press the FAVOURITE button to select the program you

wish to change from P1 to P5.3 Press the (P) PROGRAM button to start modifying the

program.4 Use the DELAY TIMER buttons (-) & (+) to change the

time required for each stage.5 Press the CONFIRM button to save the change and

move to the next stage of the program.6 Repeat stage 3 to 5 until all stages have been

programmed as required. The program status indicatorshows what stage of the program you have reached.

7 When the CONFIRM button is pressed for the last timeafter the keep warm stage a beep will sound and theprogram will be automatically saved.

8 If you want to move back to the previous stage pressthe CANCEL button to change the time.

to use the favourite program1 Plug in and switch on.2 Press the FAVOURITE button to choose the required

program P1 to P5. 3 Press the START/STOP button or select the delay timer

function.

P1 – P5 Favourite Pad Program Stages

Stage Default Setting Min and Max Time Change Available

1 Pre-Heat0mins 0 – 60mins

2 Knead 13mins 0 – 10mins

3 Knead 222mins 0 – 30mins

4 Rise 120mins 20 – 60mins

5 Knead 3 15secs Non changeable Kneader will not operate if Rise 2 set to 0

6 Rise 230mins 0 – 2hrs

7 Knead 4 15secs Non changeable Kneader will not operate if Rise 3 set to 0

8 Rise 350mins 0 – 2hrs

9 Baking60mins 0 – 1hr 30mins

10 Keep Warm60mins 0 – 60mins

power interruption protectionYour Bread Maker has an 8 minute power interruptionprotection in case the unit is accidentally unpluggedduring operation. The unit will continue the program ifplugged back in straight away.

care and cleaning● Unplug the bread maker and allow to cool

completely before cleaning.● Do not immerse either the bread maker body or the

outside base of the bread pan in water.● Do not use abrasive scouring pads or metal

implements.● Use a soft damp cloth to clean the outside and inside

surfaces of the bread maker if necessary.

bread pan● Do not dishwash the bread pan.● Clean the bread pan and the kneader immediately

after each use by partially filling the pan with warmsoapy water. Leave to soak for 5 to 10 minutes. Toremove the kneader, turn clockwise and lift off. Finishcleaning with a soft cloth, rinse and dry.If the kneader cannot be removed after 10 minutes,hold the shaft from underneath the pan and twist backand forth until the kneader is released.

glass lid● Lift off the glass lid and clean with warm soapy water.● Do not dishwash the lid.● Ensure the lid is completely dry before refitting to the

bread maker.

automatic dispenser● Remove the automatic dispenser from the lid and wash

in warm soapy water and if required use a soft brush toclean. Ensure the dispenser is completely dry beforerefitting to the lid.

9

Basic White Bread Program 1

tsp = 5 ml teaspoon


Brioche Bread (use light crust colour) Program 6

Wholemeal Bread Program 3

1 Put the egg/eggs into the measuring cup and add sufficient water to give: -

2 Pour into the bread pan with the honey and lemon juice.

Loaf size 750g 1Kg

Liquid up to 310 mls 380 mls

Ingredients 750g 1Kg

Egg 1 plus 1 egg yolk 2

Water See point 1 See point 1

Lemon juice 1tbsp 1tbsp

Honey 2tbsp 2tbsp

Wholemeal bread flour 450g 540g

Unbleached white bread flour 50g 60g

Salt 2tsp 2tsp

Easy blend dried yeast 1tsp 11⁄2tsp

Ingredients 500g 750g 1Kg

Milk 130ml 200ml 280ml

Eggs 1 2 2

Butter, melted 80g 120g 150g

Unbleached white bread flour 350g 500g 600g

Salt 1tsp 11⁄2tsp 11⁄2tsp

Sugar 30g 60g 80g

Easy blend dried yeast 1tsp 2tsp 21⁄2tsp

Ingredients 500g 750g 1Kg


Vegetable oil 1tbsp 11⁄2tbsp 11⁄2tbsp

Unbleached white bread flour 350g 450g 600g

Skimmed milk powder 1tbsp 4tsp 5tsp

Salt 1tsp 11⁄2tsp 11⁄2tsp

Sugar 2tsp 1tbsp 4tsp

Easy blend dried yeast 1tsp 11⁄2tsp 11⁄2tsp

10

Recipes (add the ingredients to the pan in the order listed in the recipes)

Rapid White Bread Rapid Bake Button

1 Press the RAPID BAKE button and the program will start automatically.

Bread rolls Program 10

1 At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock back the dough and divide into 12 equal pieces and hand shape.

2 After shaping, leave the dough for a final proving then bake in your conventional oven.

Ingredients 1Kg

Water 240ml

Egg 1

Unbleached white bread flour 450g

Salt 1tsp

Sugar 2tsp

Butter 25g

Easy blend dried yeast 11⁄2tsp

For the topping:

Egg yolk beaten with15ml (1tbsp) water 1

Sesame seeds and poppyseeds, for sprinkling, optional

Ingredients 1Kg

Water, lukewarm (32-35°C) 350ml

Vegetable oil 1tbsp

Unbleached white bread flour 600g

Skimmed milk powder 2tbsp

Salt 1tsp

Sugar 4tsp

Easy blend dried yeast 4tsp

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ingredientsThe major ingredient in bread making is flour, so selectingthe right one is the key to a successful loaf.

wheat floursWheat flours make the best loaves. Wheat consists of anouter husk, often referred to as bran, and an inner kernel,which contains the wheat germ and endosperm. It is theprotein within the endosperm which, when mixed withwater, forms gluten. Gluten stretches like elastic and thegases given off by the yeast during fermentation aretrapped, making the dough rise.

white floursThese flours have the outer bran and wheat germremoved, leaving the endosperm which is milled into awhite flour. It is essential to use strong white flour or whitebread flour, because this has a higher protein level,necessary for gluten development. Do not use plain whiteflour or self-raising flour for making yeast risen breads inyour bread maker, as inferior loaves will be produced.There are several brands of white bread flour available,use a good quality one, preferably unbleached, for thebest results.

wholemeal floursWholemeal flours include the bran and wheat germ, whichgives the flour a nutty flavour and produces a coarsertextured bread. Again strong wholemeal or wholemealbread flour must be used. Loaves made with 100%wholemeal flour will be more dense than white loaves. Thebran present in the flour inhibits the release of gluten, sowholemeal doughs rise more slowly. Use the specialwholewheat programs to allow time for the bread to rise.For a lighter loaf, replace part of the wholemeal flour withwhite bread flour. You can make a quick wholemeal loafusing the rapid whole wheat setting.

strong brown flourThis can be used in combination with white flour, or on itsown. It contains about 80-90% of the wheat kernel andso it produces a lighter loaf, which is still full of flavour. Tryusing this flour on the basic white cycle, replacing 50% ofthe strong white flour with strong brown flour. You mayneed to add a little extra liquid.

granary bread flourA combination of white, wholemeal and rye flours mixedwith malted whole wheat grains, which adds both textureand flavour. Use on its own or in combination with strongwhite flour.

non-wheat floursOther flours such as rye can be used with white andwholemeal bread flours to make traditional breads likepumpernickel or rye bread. Adding even a small amountadds a distinctive tang. Do not use on its own, as it willproduce a sticky dough, which will produce a denseheavy loaf. Other grains such as millet, barley, buckwheat,cornmeal and oatmeal are low in protein and therefore donot develop sufficient gluten to produce a traditional loaf.

These flours can be used successfully in small quantities.Try replacing 10-20% of white bread flour with any ofthese alternatives.

saltA small quantity of salt is essential in bread making fordough development and flavour. Use fine table salt or seasalt, not coarsely ground salt which is best kept forsprinkling on top of hand-shaped rolls, to give a crunchytexture. Low-salt substitutes are best avoided as most donot contain sodium.

● Salt strengthens the gluten structure and makes thedough more elastic.

● Salt inhibits yeast growth to prevent over-rising andstops the dough collapsing.

● Too much salt will prevent the dough rising sufficiently.

sweetenersUse white or brown sugars, honey, malt extract, goldensyrup, maple syrup, molasses or treacle.● Sugar and liquid sweeteners contribute to the colour of

bread, helping to add a golden finish to the crust.● Sugar attracts moisture, so improving the keeping

qualities.● Sugar provides food for the yeast, although not

essential, as modern types of dried yeast are able tofeed on the natural sugars and starches found in theflour, it will make the dough more active.

● Sweet breads have a moderate level of sugar with thefruit, glaze or icing adding extra sweetness. Use thesweet bread cycle for these breads.

● If substituting a liquid sweetener for sugar then the totalliquid content of the recipe will need to be reducedslightly.

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fats and oilsA small amount of fat or oil is often added to bread togive a softer crumb. It also helps to extend the freshnessof the loaf. Use butter, margarine or even lard in smallquantities up to 25 g (1 oz) or 22ml (11⁄2 tbsp.) vegetableoil. Where a recipe uses larger amounts so the flavour ismore 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 youare concerned about the cholesterol level.

● Do not use low fat spreads as they contain up to 40%water so do not have the same properties as butter.

liquidSome form of liquid is essential; usually water or milk isused. Water produces a crisper crust than milk. Water isoften combined with skimmed milk powder. This isessential if using the time delay as fresh milk willdeteriorate. For most programs water straight from thetap is fine, however on the rapid one-hour cycle it needsto be lukewarm.

● On very cold days measure the water and leave tostand at room temperature for 30 minutes before use. Ifusing milk straight from the fridge do likewise.

● Buttermilk, yoghurt, soured cream and soft cheesessuch as ricotta, cottage and fromage frais can all beused as part of the liquid content to produce a moremoist, tender crumb. Buttermilk adds a pleasant,slightly sour note, not unlike that found in country stylebreads and sour doughs.

● Eggs may be added to enrich the dough, improve thecolour of the bread and help to add structure andstability to the gluten during rising. If using eggs reducethe liquid content accordingly. Place the egg in ameasuring cup and top up with liquid to the correctlevel for the recipe.

yeastYeast is available both fresh and dried. All the recipes inthis book have been tested using easy blend, fast actiondried yeast which does not require dissolving in waterfirst. It is placed in a well in the flour where it is kept dryand separate from the liquid until mixing commences.

● For best results use dried yeast. The use of fresh yeastis not recommended as tends to give more variableresults than dried yeast. Do not use fresh yeast withthe delay timer.

If you wish to use fresh yeast note the following:6g fresh yeast = 1tsp dried yeastMix the fresh yeast with 1tsp sugar and 2tbsp of thewater (warm). Leave for 5 minutes until frothy.Then add to the rest of the ingredients in the pan. To get the best results the yeast quantity may need tobe adjusted.

● Use the amounts stated in the recipes; too much couldcause the bread to over-rise and spill over the top ofthe bread pan.

● Once a sachet of yeast is opened, it should be usedwithin 48 hours, unless stated otherwise by themanufacturer. Re-seal after use. Resealed openedsachets can be stored in the freezer until required.

● Use dried yeast before its use by date, as the potencygradually deteriorates with time.

● You may find dried yeast, which has beenmanufactured especially for use in bread machines.This will also produce good results, though you mayneed to adjust the quantities recommended.

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adapting your own recipesAfter you have baked some of the recipes,supplied youmay wish to adapt a few of your own favourites, whichpreviously have been mixed and kneaded by hand. Startby selecting one of the recipes in this booklet, which issimilar to your recipe, and use it as a guide.

Read through the following guidelines to help you, and beprepared to make adjustments as you go along.

● Make sure you use the correct quantities for the breadmaker. Do not exceed the recommended maximum. Ifnecessary, reduce the recipe to match the flour andliquid quantities in the breadmaker recipes.

● Always add the liquid to the bread pan first. Separatethe yeast from the liquid by adding after the flour.

● Replace fresh yeast with easy blend dried yeast. Note:6g fresh yeast = 1tsp (5ml) dried yeast.

● Use skimmed milk powder and water instead of freshmilk, if using the timer delay setting.

● If your conventional recipe uses egg, add the egg aspart of the total liquid measurement.

● Keep the yeast separate from the other ingredients inthe pan until mixing commences.

● Check the consistency of the dough during the first fewminutes of mixing. Bread machines require a slightlysofter dough, so you may need to add extra liquid. Thedough should be wet enough to gradually relax back.

removing, slicing and storing bread● For best results, once your loaf is baked, remove it

from the machine and turn out of the bread panimmediately, although your bread maker will keep itwarm for up to 1 hour if you are not around.

● Remove the bread pan from the machine using ovengloves, even if it is during the keep warm cycle. Turnthe pan upside-down and shake several times torelease the cooked bread. If the bread is difficult toremove, try gently knocking the corner of the breadpan on a wooden board, or rotate the base of the shaftunderneath the bread pan.

● The kneader should remain inside the bread pan whenthe bread is released, however occasionally it mayremain inside the loaf of bread. If so, remove it beforeslicing the bread, using a heat resistant plastic utensilto prise it out. Do not use a metal implement as thismay scratch the non-stick coating on the kneader.

● Leave the bread to cool for at least 30 minutes on awire rack, to allow the steam to escape. The bread willbe difficult to slice if cut hot.

storingHome-made bread does not contain any preservatives soshould be eaten within 2-3 days of baking. If not eatingimmediately, wrap in foil or place in a plastic bag and seal.

● Crispy French-style bread will soften on storage, so isbest left uncovered until sliced.

● If you wish to keep your bread for a few days, store inthe freezer. Slice the bread before freezing, for easyremoval of the amount required.

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general hints and tipsThe results of your bread making are dependent on anumber of different factors, such as the quality ofingredients, careful measuring, temperature and humidity.To help ensure successful results, there are a few hintsand tips worth noting.

The bread machine is not a sealed unit and will beaffected by temperature. If it is a very hot day or themachine is used in a hot kitchen, then the bread is likelyto rise more, than if it is cold. The optimum roomtemperature is between 20°C /68°F and 24°C/75°F.

● On very cold days let the water from the tap stand atroom temperature for 30 minutes before use. Likewisewith ingredients from the fridge.

● Use all ingredients at room temperature unless statedotherwise in the recipe eg. for the rapid 1 hour cycleyou will need to warm the liquid.

● Add ingredients to the bread pan in the ordersuggested in the recipe. Keep the yeast dry andseparate from any other liquids added to the pan, untilmixing commences.

● Accurate measuring is probably the most crucial factorfor a successful loaf. Most problems are due toinaccurate measuring or omitting an ingredient. Followeither metric or imperial measurements; they are notinterchangeable. Use the measuring cup and spoonprovided.

● Always use fresh ingredients, within their use by date.Perishable ingredients such as milk, cheese, vegetablesand fresh fruits may deteriorate, especially in warmconditions. These should only be used in breads, whichare made immediately.

● Do not add too much fat as it forms a barrier betweenthe yeast and flour, slowing down the action of theyeast, which could result in a heavy compact loaf.

● Cut butter and other fats into small pieces beforeadding to the bread pan.

● Replace part of the water with fruit juices such asorange, apple or pineapple when making fruit flavouredbreads.

● Vegetable cooking juices can be added as part of theliquid. Water from cooking potatoes contains starch,which is an additional source of food for the yeast, andhelps to produce a well-risen, softer, longer lasting loaf.

● Vegetables such as grated carrot, courgette or cookedmashed potato can be added for flavour. You will needto reduce the liquid content of the recipe as thesefoods contain water. Start with less water and checkthe dough as it begins to mix and adjust if it isnecessary.

● Do not exceed the quantities given in recipes as youmay damage your bread machine.

● If the bread does not rise well try replacing the tapwater with bottled water or boiled and cooled water. Ifyour tap water is heavily chlorinated and fluorinated itmay affect the bread rising. Hard water can also havethis effect.

● It is worth checking the dough after about 5 minutes ofcontinuous kneading. Keep a flexible rubber spatulanext to the machine, so you can scrape down thesides of the pan if some of the ingredients stick to thecorners. Do not place near the kneader, or impede itsmovement. Also check the dough to see if it is thecorrect consistency. If the dough is crumbly or themachine seems to be labouring, add a little extra water.If the dough is sticking to the sides of the pan anddoesn’t form a ball, add a little extra flour.

● Do not open the lid during the proving or baking cycleas this may cause the bread to collapse.

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PROBLEM POSSIBLE CAUSE SOLUTION

1. Bread does not rise enough

2. Flat loaves,no rising.

3. Top inflated -mushroom-like in appearance.

4. Top and sides cave in.

5. Gnarly, knotted top -not smooth.

• Wholemeal breads will be lower than white breads due to less glutenforming protein in whole wheat flour.

• Not enough liquid.• Sugar omitted or not enough added.• Wrong type of flour used.

• Wrong type of yeast used.

• Not enough yeast added or too old.

• Rapid bread cycle chosen.

• Yeast and sugar came into contact with each other before kneading cycle.

• Yeast omitted.• Yeast too old.• Liquid too hot.

• Too much salt added.• If using timer, yeast got wet before

bread making process started.

• Too much yeast.• Too much sugar.• Too much flour.• Not enough salt.

• Warm, humid weather.

• Too much liquid.

• Too much yeast.

• High humidity and warm weather may have caused the dough to rise too fast.

• Not enough liquid.• Too much flour.• Tops of loaves may not all be perfectly

shaped, however, this does not affect wonderful flavour of bread.

• Normal situation, no solution.

• Increase liquid by 15ml/3tsp.• Assemble ingredients as listed in recipe.• You may have used plain white flour

instead of strong bread flour which has a higher gluten content.

• Do not use all-purpose flour.• For best results use only fast action

“easy blend” yeast.• Measure amount recommended and

check expiry date on package.• This cycle produces shorter loaves. This

is normal.• Make sure they remain separate

when added to the bread pan.

• Assemble ingredients as listed in recipe.• Check expiry date.• Use liquid at correct temperature for

bread setting being used.• Use amount recommended.• Place dry ingredients into corners of pan

and make slight well in centre of dry ingredients for yeast to protect it from liquids.

• Reduce yeast by 1/4tsp.• Reduce sugar by 1tsp.• Reduce flour by 6 to 9tsp.• Use amount of salt recommended in

recipe.• Reduce liquid by 15ml/3 tsp and yeast

by 1/4 tsp.

• Reduce liquid by 15ml/3tsp next time or add a little extra flour.

• Use amount recommended in recipe or try a quicker cycle next time.

• Chill the water or add milk straight from the fridge

• Increase liquid by 15ml/3tsp.• Measure flour acurately.• Make sure dough is made under the

best possible conditions.

LOAF SIZE AND SHAPE

troubleshooting guideFollowing are some typical problems that can occur when making bread in your bread maker. Please review theproblems, their possible cause and the corrective action that should be taken to ensure successful bread making.

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troubleshooting guide (continued)


6. Collapsedwhile baking.

7. Loaves unevenshorter on one end.

8. Heavy dense texture.

9. Open, course, holeytexture.

10. Centre of loaf is raw,not baked enough.

11. Bread doesn’t slicewell, very sticky.

12. Dark crust colour/too thick.

13. Loaf of bread is burnt.

14. Crust too light.

• Machine was placed in a draught or may have been knocked or jolted during rising.

• Exceeding capacity of bread pan.

• Not enough salt used or omitted. (salt helps prevent the dough over proving)

• Too much yeast.• Warm, humid weather.

• Dough too dry and not allowed to riseevenly in pan.

• Too much flour.• Not enough yeast.

• Not enough sugar.

• Salt omitted.• Too much yeast.

• Too much liquid.

• Too much liquid.• Power cut during operation.

• Quantities were too large and machine could not cope.

• Sliced while too hot.

• Not using proper knife.

• DARK crust setting used.

• Bread maker malfunctioning.

• Bread not baked long enough.• No milk powder or fresh milk in recipe.

• Reposition bread maker.

• Do not use more ingredients than recommended for large loaf (max. 1Kg).

• Use amount of salt recommended inrecipe.

• Measure yeast acurately.• Reduce liquid by 15ml/3tsp and

reduce yeast by 1/4tsp.

• Increase liquid by 15ml/3 tsp.

• Measure accurately.• Measure right amount of

recommended yeast.• Measure accurately.

• Assemble ingredients as listed in recipe.• Measure right amount of recommended

yeast.• Reduce liquid by 15ml/3tsp.

• Reduce liquid by 15ml/3tsp.• If power is cut during operation for more

than 8 minutes you will need to remove theunbaked loaf from the pan and start againwith fresh ingredients.

• Reduce amounts to maximumquantities allowed.

• Allow bread to cool on rack at least30 minutes to release steam, before slicing.

• Use a good bread knife.

• Use medium or light setting the next time.

• Refer to “Service and customer care” section.

• Extend baking time.• Add 15ml/3tsp skimmed milk powder

or replace 50% of water with milk to encourage browning.

LOAF SIZE AND SHAPE

BREAD TEXTURE

CRUST COLOUR AND THICKNESS

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troubleshooting guide (continued)


15. Kneader cannotbe removed.

16. Bread sticks to pan/difficult to shake out.

17. Breadmaker notoperating/Kneader notmoving.

18. Ingredients not mixed.

19. Burning odour notedduring operation.

20. Machine unpluggedby mistake or powerlost during use.How can I savethe bread?.

21. E:01 appears on display and machine cannot be turned on.

22. H:HH & E:EE appears in display andmachine does not operate.

• You must add water to bread pan and allow kneader to soak before it can be removed.

• Can happen over prolonged use.

• Breadmaker not switched on

• Pan not correctly located.• Delay timer selected.

• Did not start bread maker.

• Forgot to put kneader in pan.

• Ingredients spilled inside oven.

• Pan leaks.

• Exceeding capacity of bread pan.

• Oven chamber too hot.

• Bread machine is malfunctioning.Temperature sensor error

• Follow cleaning instructions after use.You may need to twist kneader slightly after soaking to loosen.

• Lightly wipe the inside of bread panwith vegetable oil.

• Refer to “Service and customer care” section.

• Check on/off switch is in the ON position.

• Check the pan is locked in place.• Breadmaker will not start until the

countdown reaches the program starttime.

• After programming control panel, pressstart button to turn bread maker on.

• Always make sure kneader is on shaft in bottom of pan before adding ingredients.

• Be careful not to spill ingredients whenadding to pan. Ingredients can burn onheating unit and cause smoke.

• See “Service and Customer care” section.

• Do not use more ingredients than recommended in recipe and always measure ingredients accurately.

• Unplug and allow to cool down for 30 minutes.

• See “Service and Customer care” section.

PAN PROBLEMS

MACHINE MECHANICS

• If machine is in knead cycle, discard ingredients and start again.• If machine is in rise cycle, remove dough from bread pan, shape and place in

greased 23 x 12.5cm/9 x 5 in. loaf tin, cover and allow to rise until doubled in size. Use bake only setting 13 or bake in pre-heated conventional oven at 200ºC/400ºF/Gas mark 6 for 30-35 minutes or until golden brown.

• If machine is in bake cycle, use the bake only setting 14 or bake in pre-heated conventional oven at 200ºC/400ºF/Gas mark 6 and remove top rack. Carefully remove pan from machine and place on bottom rack in oven. Bake until golden brown.

service and customer care● If the cord is damaged it must, for safety reasons, be

replaced by KENWOOD or an authorised KENWOODrepairer.

If you need help with:● using your machine or● servicing or repairs (in or out of guarantee) � call Kenwood customer care on 023 9239 2333.

Have your model number ready - it is located onthe base of your Bread Maker.

● spares and attachments� call 0870 2413653.

other countries● Contact the shop where you bought your Bread Maker.

UK only GuaranteeIf your Bread Maker goes wrong within one year fromthe date you bought it, we will repair it (or replace it ifnecessary) free of charge provided:

● You have not misused, neglected or damaged it● It has not been modified (unless by Kenwood)● It is not second hand● It has not been used commercially● You have not fitted a plug incorrectly● You supply your receipt to show when you bought it

This guarantee does not affect your statutory rights.

IMPORTANT INFORMATION FOR CORRECTDISPOSAL OF THE PRODUCT IN ACCORDANCEWITH EC DIRECTIVE 2002/96/EC.At the end of its working life, the product must not bedisposed of as urban waste.It must be taken to a special local authority differentiatedwaste collection centre or to a dealer providing this service.Disposing of a household appliance separately avoidspossible negative consequences for the environment andhealth deriving from inappropriate disposal and enablesthe constituent materials to be recovered to obtainsignificant savings in energy and resources. As a reminderof the need to dispose of household appliancesseparately, the product is marked with a crossed-outwheeled dustbin.

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