12 Sprinkle with poppy or sesame seeds, diced onion, garlic chips, or grated cheddar cheese, if desired. 13 Bake at 200°C (400°F) gas mark 6 for 25 to 30 minutes. Croissants Ingredients Water 3/4 cup Skim Milk Powder 2 tbsp. Sugar 1 tbsp. Salt 1 tsp. Butter 1 tbsp. Strong White Flour 2 cups (1) Dry Yeast Butter Chilled and sliced 3 tsp. 1/2 cup Egg 1 large (whisked together with 1 tbsp. of cold water) Use Setting 9 Method Makes 12 croissants. 1 Measure water, dry milk, sugar, salt, butter, flour

Strong Brown Flour 2 cups 3 cups 2Insert baking pan securely into unit, close lid. Dry Yeast 1 tsp 11/4 tsp 3 Select appropriate bread setting. Use Setting 1 2 4 Push start button. 5 The breadmaker will beep 3 times and the display will flash ‘END’ when bread is done. 6Using oven mitts, remove pan from unit. Softgrain bread 7 Remove bread from baking pan, (and kneading blade from bread if necessary). Ingredients Small Large 8 Allow to cool before slicing. Water 3/4 cup 11/8 cups This method is m

Do not use the extrabake programme for more than 1 hour, as over heating of the product may occur. 48245 Rev 2 9/9/08 16:52 Page 8 8 Using your breadmaker 1 Take out the pan Open the lid and remove the pan by lifting the handle, turning anti-clockwise and lifting out. Place on the work surface. It is important that the pan is filled with ingredients outside the machine so that any accidental spillage is not ignited by the heating elements. 2 Attach the blade Attach the kneading blade to the shaf

Knead 1 Rise 1 Knead 2 Rise 2 Rise 3 Bake Total Keep Bread type Ten beeps time warm and size indicate ingredients can be Hours: Times in minutes added • minutes 1 Basic, small 9 20 14 • 25 45 60 2:53 60 Basic, large 10 20 15 • 25 45 65 3:00 60 2 French, small 16 40 19 • 30 50 65 3:40 60 French, large 18 40 22 • 30 50 70 3:50 60 3 Whole wheat, small 9 25 18 • 35 70 55 3:32 60 Whole wheat, large 10 25 20 • 35 70 60 3:40 60 4 Cake 7 5 8 80 1:40 60 5 Sweet, small 10 5 20 • 30 55 50 2:50 60 Sweet, la

Yeast content If loaf rises too high and then collapses ensure the ingredients were measured accurately. If problem persists, reduce yeast by a quarter of a teaspoon. Mains switch Ensure the switch on the base of the breadmaker is switched to the ON 'I' position. Important safety instructions The use of any electrical appliance requires the following of basic common sense safety rules. Primarily there is danger of personal injury and secondly the danger of damage to property and the appliance. T

Running warm or hot water over the blade should loosen it enough to be removed. If still stuck, soak in hot water for about 30 minutes. Question 9 Can I wash the baking pan in the dishwasher? No. The baking pan and kneading blade must be washed by hand. Question 10 What will happen if I leave the finished bread in the baking pan? Whilst still in the breadmaker for the first hour after baking is complete the bread ’keeps warm’ to prevent it becoming ‘soggy’. Leaving the bread in the breadmaker af

If the interruption time exceeds 10 minutes, the memory cannot be kept, you must discard the ingredients into the baking pan and add the ingredients into the baking pan again, and the breadmaker must be restarted. But if the dough has not entered the rising phase when the power supply breaks off, you can’t touch the START/STOP button directly to continue the programme from the beginning. Keep warm Bread can be automatically kept warm for 1 hour after baking. Hot air will be circulated to keep it

Use liquids at temperatures between 21°C and 28°C. Yeast has been activated before program has started. Take care that yeast does not come in contact with liquid before program has started. Bread rises too much. High humidity and hot ambient temperatures can cause bread to over rise. Bake during the coolest part of the day. Try reducing the yeast by 1.4 teaspoon or use liquids directly from the refrigerator. Do not use the Timer function. Too much yeast. Measure ingredients accurately. Too much

Sunflower oil 21/2 tbsp 4 tbsp Strong brown bread flour Traditional dried active yeast 3 cups 11/4 tsp 4 cups 2 tsp R RR e ee c cc i ii p pp e ee s ss f ff o oo r rr q qq u uu i ii c cc k kk s ss e ee t tt t tt i ii n nn g gg Use setting Basic Basic Basic white bread Italian herb bread Water 11/2 cup Small Castor sugar 21/2 tsp Water 11/8 cup Salt 1 tsp Skimmed milk powder 21/2 tbsp Skimmed milk powder 2 tbsp Sunflower oil 21/2 tbsp Sunflower oil 4 tbsp Castor sugar 21/4 tbsp Strong white bread

Store unused bread tightly covered in a plastic bag at room temperature for up to three days. If weather is hot and humid, store in the refrigerator overnight. For longer storage (up to one month), place bread in a tightly covered container in the freezer. If you store the bread in the refrigerator, leave it out to bring it to room temperature before serving. Since homemade bread has no preservatives it tends to dry out and become stale faster than commercially made bread. Leftover slightly hard