Hinari Breadmaker HB161

Thank you for buying this HB161 Breadmaker which is designed to give you many years of
trouble-free service.

You may already be familiar with using a breadmaker but do please take time to read these
instructions. They are designed to familiarise you with the unit’s many new features and to
2 ensure you get the very best out of your purchase.

Safety is Important
Your safety and the safety of others is important. Please, therefore, ensure you read the Safety
instructions on Page 3 before you operate this Hinari HB161 Breadmaker.
Safety instructions
! Read all the safety instructions before first use of your Breadmaker HB161.

Power source • When baking bread, never fill the bread

You should only plug your breadmaker into a pan more than the maximum level. Should
230V to 240VAC, 50Hz supply. this happen, the bread will not be baked
evenly and the dough may overflow.
Using your breadmaker • Metal foils or other materials must not be
• The breadmaker is very hot after baking, put inside the breadmaker as these may
always use oven gloves when touching the cause a fire or a short circuit.
breadmaker's hot surfaces. 3
• The breadmaker is for household use only Servicing
and must not be used outside. • There are no user serviceable parts in your
• Do not immerse the electrical cord, plug breadmaker.
or the breadmaker in water or other liquid. • Consult your dealer if you are ever in
• Use the breadmaker only on heat-resistant doubt about the installation, operation or
surfaces. safety of your breadmaker.
• If the work surface is extremely smooth,
the breadmaker should be placed on a thin
rubber mat.
• Make sure the breadmaker is not exposed
to direct sunlight.
• When in use, at least 4 inches clearance
must be provided on all sides of the
breadmaker.
• Do not use the breadmaker near a source
of heat or on an unstable surface.
• Close supervision is necessary when used
near children.
• Make sure that the power cable does not
touch any hot surface and that it does not
overhang a table edge so that a child can
pull it.
• Do not cover the breadmaker when in use.
• Do not open the lid during operation.
• Unplug the breadmaker when not in use
and allow to cool before handling or
cleaning any parts.
• Do not use attachments or accessories not
recommended by the manufacturer.
• Do not dent or damage the bread pan. The
breadmaker will not operate properly if
damaged.
• Do not use the breadmaker with a
damaged cord or plug or after the
appliance has malfunctioned or has been
damaged. Return to the nearest
authorised service centre for repair.
 Electrical information
Make sure that the voltage of your electricity
supply is the same as that indicated on the
rating plate. This appliance may be fitted with
a non-rewireable plug. If you need to change
the fuse in a non-rewireable plug, the fuse
cover must be refitted. If the fuse cover is lost
4 or damaged, the plug must not be used until a
replacement is obtained (available from the
appliance manufacturer). It is important that
the colour of the replacement fuse cover
corresponds with the colour marking on the
base of the plug.
If the plug has to be changed because it is not
suitable for your socket, or becomes damaged,
it should be cut off and an appropriate plug
fitted following the wiring instructions below.
The plug removed must be disposed of safely
as insertion into a mains socket is likely to
cause an electrical hazard.
If a 13 Amp (BS1363) plug is used, a 13 Amp
fuse (BS1362) must be fitted, or if any other
type of plug is used a 13 Amp fuse must be
fitted, either in the plug, adaptor or on the
distribution board.

Important: This appliance must be

earthed
As the colours of the wires in the mains lead
of this appliance may not correspond with the
coloured markings identifying the terminals
in your plug, proceed as follows:-
• The blue wire must be connected to the
terminal marked with the letter N or
coloured black.
• The brown wire must be connected to the
terminal marked with the letter L or
coloured red.
• The green/yellow
wire must be
connected to the
terminal marked
with the letter E
or coloured
green. CAUTION
RISK OF ELECTRIC SHOCK
RISK OF ELECTRIC SHOCK
Getting started
Remove your Hinari HB161 Measuring the
carefully from the box. You may
wish to store the packaging for ingredients
future use. Use only fresh ingredients. Check the expiry
dates, yeast that has expired will produce
Thank you for purchasing the Hinari HB161 unsatisfactory results. Measure ingredients
accurately, using a measuring cup.
breadmaker. This appliance can make a 5
680 g / 1.5 lb loaf. Making fresh home-made
bread is easy without time consuming mixing Use weighing scales to measure the flour
and kneading. The Hinari breadmaker does ingredients properly. For best results, all
all the work for you in just one pan. Before ingredients (except liquids) should be at room
you start for optimum safety and performance temperature.
please read and follow these instructions
carefully. Switching on
Mains power
In the box Connect the 3-pin mains plug into the mains
Inside your breadmaker package you should socket and switch on.
have:
• Breadmaker (including bread pan and Please Note
kneading blade) When not in use, disconnect the 3-pin plug
• Measuring cup from the mains power supply.
• Measure
• User guide/recipe book Safety function
If, after using the breadmaker, the
If any items are missing call the Helpline on
temperature is too high (greater than 40° C)
020 8787 3111.
to start a new program, two short and one
long beep will sound. The chamber must be
Read these instructions before use. allowed to cool down sufficiently before
starting the breadmaker.
Cleaning
Before using your breadmaker for the first Beeper definitions
time, wash the inside of the bread pan and the The following beeper sounds are featured on
kneading blade with hot, soapy water; rinse this unit:
and dry thoroughly. Using a damp cloth or Function Beeper sound
sponge, wipe the exterior of the bread pan,
The power is turned Long beep
the inside of the lid and the exterior of the ON
breadmaker. Select a setting from Short beep
the Menu
Also wash the measure and measuring cup Ready to add fruit 8 short beeps
with hot, soapy water; rinse and dry and nuts
thoroughly. Completion of bread Short and long beeps
baking cycle
Temperature inside is 2 short and 1 long
too hot beep
 Quick view

Lid handle

Lid

Viewing
window
6
Vents

Bread pan
(installed in case)
Control
panel

Body

Kneading
blade

Wire
handle

Bread pan
 7
Control
panel

On/Off
Menu indicator
programs
On/Off
button
Select
button

Measuring
cup

Measure
 Using the breadmaker
Baking a loaf of bread
To bake a loaf of bread using one of the
standard settings.

Open the lid and remove the bread pan by

holding the handle and pulling upwards.
8

Place all ingredients in the bread pan (refer to

the Recipe section). Make sure you do not
leave out any ingredients.

Remove any crumbs that may be on the drive Yeast

shaft. Position the kneading blade on the drive
shaft as shown. If the blade is not securely Ingredients
positioned, the ingredients will not be mixed
or kneaded properly.
Water

All ingredients should be at room temperature

(70-80° F/21-27° C).

Please Note
When the room temperature is under 65° F/
18° C, use lukewarm water (about 100-110°
F/38-43° C) to assist the yeast fermentation.
Always place the ingredients into the bread
pan in the order listed in the recipe.

Always measure and add the water or other

liquids, first, except where otherwise directed.

Then add salt, flour and other dry ingredients, 9

except the yeast.

Add the yeast last to keep it dormant. It is

very important to keep the yeast dry and away
from the salt.

Do not let the yeast come into contact with

the salt or water prior to mixing. Contact
with the salt or water will adversely affect the
yeast resulting in the dough not rising
properly.

(The water will activate the yeast before the

ingredients are properly mixed and kneaded).

Wipe water or other spills from the outside of Close the lid slowly.
the bread pan.
Plug the unit into the mains socket and
Place the bread pan in the breadmaker. To switch on at the socket.
lock the bread pan in position, press the bread
pan downwards with caution until it snaps
into place. Lay the handle flat towards the
back or front of the breadmaker. Make sure
the bread pan has been locked securely in the
breadmaker to ensure proper mixing and
kneading.
 Setting Program
1 BASIC
2 W.WHEAT
3 SWEET
4 FRENCH
10
5 CAKE
6 DOUGH
To select the required setting, press
the Select button. Each time the
button is pressed to advance through
the list you will hear a beep.
The above settings are available and appear in
the Recipe section.
The selected program light will flash during
the cooking cycle.
Press the On/Off button.
The beeper will sound short and long
beeps to indicate when the bread is
baked.
Please Note
Fruit and nuts are added towards the end of
the kneading cycle to prevent excessive
crushing; eight short beeps will sound when it
is time to add the fruit and nuts.
Important
Steam may escape when the lid is opened.
Use oven gloves to open the lid to avoid
burns.
Time
3 hours 10 mins
3 hours 50 mins
3 hours 20 mins
3 hours 30 mins
1 hour 25 mins
1 hour 15 mins
Please Note
The breadmaker has a 1 hour keep
warm function. If you do not open
the lid or press the On/Off button
after baking, the bread will remain
warm for up to 1 hour. Remove the
bread from the bread pan as soon as
possible after the 1 hour period, if
left in the bread pan the crust will
become soggy.
Similarly for cakes, if you do not
open the lid or press the On/Off
button after baking, the cake will
remain warm for 22 minutes.
When the beeping stops, press the
On/Off button and carefully open
the lid of the breadmaker.
Please Note
For the On/Off button to activate,
hold down the On/Off button for a
full 2 to 3 seconds.
Remove the bread pan using oven gloves, lift
the handle and pull upwards to “unlock” and
lift the bread pan out of the breadmaker.
Place the bread pan on a heat-proof surface.
Important
The bread pan, kneading blade, drive shaft
and bread will be very hot.
Using oven gloves turn the bread pan upside
down and gently shake it to release the bread.
Place the bread on a wire rack to allow the
steam to escape and the bread to cool.
11
Please Note
If the bread cannot be easily removed, using
an oven glove, turn the drive shaft on the
bottom of the bread pan in both directions to
loosen the bread.
If the kneading blade comes out with the
bread, use a plastic or wooden utensil to
remove it from the bread.
The breadmaker can also be used for making
cakes.
Making cakes
To make cakes, follow the same procedures as
for making bread, and refer to the recipe book
for the relevant ingredients. You must check
the program after 1 hour to check that the
cake is not burnt.
 Caring for your
breadmaker
Important Interior
Before you do any of the following, make After use, allow to cool and wipe out any
sure the breadmaker is unplugged from the crumbs or flour from the interior with a damp
mains supply. cloth. A damp, small soft brush may also be
used.
Cleaning
Kneading blade
12 Bread pan Wash the kneading blade with a soft cloth or
Wipe the bread pan with a damp cloth, then sponge, and let dry. If necessary, immerse in
dry thoroughly. water for a while and clean with a soft
toothbrush. Dry thoroughly. The kneading
Important blade should be removed and cleaned after
To prevent damage to the non-stick coating use. If you cannot remove the blade, fill the
of the bread pan do not use metal utensils. bread pan with hot soapy water until the
kneading blade is covered and leave until the
Avoid using any cleaning agent other than water cools then try again.
washing up liquid.
Storing
Do not use steel wool or other abrasive
Ensure the breadmaker is completely cooled
materials.
before storing.
Do not wash the removable parts in the
All removable parts should be thoroughly
dishwasher.
cleaned and dried.
Do not immerse the bread pan in water.
Store the breadmaker with the lid closed.
Shaft
Wipe the shaft with a soft cloth or sponge to
prevent damage to the seal packing.

Allow to dry before storing the bread pan

inside the breadmaker.

Exterior
Wipe the exterior with a damp cloth.

Do not immerse in water or splash with

water.
Recipe section
Please read the instructions on how to use the
HB161 Breadmaker before cooking any of
the recipes.

Beeper definitions
The following beeper sounds are featured on
this unit: 13
Function Beeper sound
The power is turned ON Long beep
Select a setting from the Menu Short beep
Ready to add fruit and nuts 8 short beeps
Completion of bread baking cycle Short and long beeps

Temperature inside is too hot 2 short and 1 long beep

Settings
The following settings are featured on this
unit:

Setting Program Time

1 BASIC 3 hours 10 mins
2 W.WHEAT 3 hours 50 mins
3 SWEET 3 hours 20 mins
4 FRENCH 3 hours 30 mins
5 CAKE 1 hour 25 mins
6 DOUGH 1 hour 15 mins
 Contents
Basic
Basic white bread ....................................... 15
Cheese, onion and herb bread .................... 16
Sundried tomato bread .............................. 17
Olive bread ................................................ 18
14 Wholewheat
Basic brown bread ..................................... 19
Granary bread ............................................ 20
50% wholewheat bread ............................. 21
Sweet
Currant bread ............................................ 22
Chocolate chip bread ................................. 23
Apricot and walnut bread .......................... 24
French
French bread .............................................. 25
Chocolate hazelnut bread .......................... 26
Cake
Chocolate fudge cake ................................. 27
Cherry cake ............................................... 28
Gingerbread ............................................... 29
Semi rich fruit cake .................................... 30
Dough
Fancy bread rolls ........................................ 31
Rosemary and garlic focaccia bread ............ 32
Brown bread rolls ...................................... 33
Naan bread ................................................ 34
Floury baps ................................................ 35
Apple and cinnamon doughnuts ................. 36
Petit breads ................................................ 37
Hot cross buns .......................................... 38
Chelsea buns .............................................. 39
Muffins ...................................................... 40
Wholemeal pitta bread .............................. 41
Basic pizza dough ...................................... 42
Brown pizza dough .................................... 43
Plain bagels ................................................ 44
Cinnamon and raisin bagels ....................... 45
Onion bagels ............................................. 46
Basic white bread

Program: Basic
Ingredients
680 g / 1.5 lb
15
Water 275 ml / 9 fl oz
Strong white bread flour 450 g / 1 lb
Dried milk powder 22½ ml / 1½ tbsp
Salt 7½ ml / 1½ tsp
Caster sugar 10 ml / 2 tsp
Butter 25 g / 1 oz
Easy blend dried yeast 2½ ml / ½ tsp

Method

1. Remove bread pan from breadmaker.

2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place all the ingredients into the bread
pan in the order listed above i.e. water,
flour, milk, salt, sugar, butter and yeast.
4. Insert the bread pan into the breadmaker.
5. Select Program - Basic.
6. Press On.
7. At the end of the cycle remove the bread
pan using an oven mitt.
8. Remove the bread from the pan and place
on a wire rack to cool.
 Cheese, onion & herb
bread
Program: Basic
Ingredients
680 g / 1.5 lb
16
Water 275 ml / 9 fl oz
Strong white bread flour 450 g / 1 lb
Dried milk powder 22½ ml / 1½ tbsp
Salt 7½ ml / 1½ tsp
Caster sugar 7½ ml / 1½ tsp
Dried mustard powder 2½ ml / ½ tsp
Cayenne pepper pinch
Butter 25 g / 1 oz
Easy blend dried yeast 5 ml / 1 tsp
Grated cheddar cheese 100 g / 4 oz
Small onion, peeled & finely chopped 1
Fresh mixed chopped herbs or 15 ml / 1 tbsp or
dried mixed herbs 5 ml / 1 tsp

Method

1. Remove bread pan from breadmaker.
2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place the water, flour, milk, salt, sugar,
mustard, cayenne pepper, butter and yeast
in the bread pan.
4. Insert the bread pan into the breadmaker.
5. Select Program - Basic.
6. Press On.
7. Add the cheese, onion and herbs at the
beeps during the second kneading cycle.
8. At the end of the cycle remove the bread
pan using an oven mitt.
9. Remove the bread from the pan and place
on a wire rack to cool.
Sundried tomato bread

Program: Basic
Ingredients
680 g / 1.5 lb 17
Water 275 ml / 9 fl oz
Sundried tomato paste 30 ml / 2 tbsp
Strong white bread flour 450 g / 1 lb
Dried milk powder 22½ ml / 1½ tbsp
Salt 7½ ml / 1½ tsp
Caster sugar 10 ml / 2 tsp
Butter 25 g / 1 oz
Easy blend dried yeast 2½ ml / ½ tsp
Sundried tomatoes, drained 50 g / 2 oz
and chopped

Method

1. Remove bread pan from breadmaker.
2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place the water, sundried tomato paste,
flour, milk, salt, sugar, butter and yeast
into the bread pan.
4. Insert the bread pan into the breadmaker.
5. Select Program - Basic.
6. Press On.
7. Add the sundried tomatoes at the beeps
during the second kneading cycle.
8. At the end of the cycle remove the bread
pan using an oven mitt.
9. Remove the bread from the pan and place
on a wire rack to cool.
 Olive bread

Program: Basic
Ingredients

18 680 g / 1.5 lb
Water 250 ml / 8 fl oz
Olive oil 30 ml / 2 tbsp
Strong white bread flour 450 g / 1 lb
Dried milk powder 22½ ml / 1½ tbsp
Salt 7½ ml / 1½ tsp
Caster sugar 10 ml / 2 tsp
Easy blend dried yeast 2½ ml / ½ tsp
Drained pitted black olives - 50 g / 2 oz
chopped

Method

1. Remove bread pan from breadmaker.
2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place the water, olive oil, flour, milk, salt,
sugar, and yeast into the bread pan.
4. Insert the bread pan into the breadmaker.
5. Select Program Basic.
6. Press On.
7. Add the olives at the beeps during the
second kneading cycle.
8. At the end of the cycle remove the bread
pan using an oven mitt.
9. Remove the bread from the pan and place
on a wire rack to cool.
Basic brown bread

Program: Wholewheat
Ingredients

680 g / 1.5 lb 19
Water 275 ml / 9 fl oz
Strong brown bread flour 450 g / 1 lb
Dried milk powder 22½ ml / 1½ tbsp
Salt 7½ ml / 1½ tsp
Soft light brown sugar 10 ml / 2 tsp
Butter 25 g / 1 oz
Easy blend dried yeast 2½ ml / ½ tsp

Method

1. Remove bread pan from breadmaker.

2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place all the ingredients into the bread
pan in the order listed above i.e. water,
flour, milk, salt, sugar, butter and yeast.
4. Insert the bread pan into the breadmaker.
5. Select Program - Wholewheat.
6. Press On.
7. At the end of the cycle remove the bread
pan using an oven mitt.
8. Remove the bread from the pan and place
on a wire rack to cool.
 Granary bread

Program: Wholewheat
Ingredients

20 680 g / 1.5 lb
Water 325 ml / 11 fl oz
Granary flour 200 g / 7 oz
Strong brown bread flour 300 g / 11 oz
Dried milk powder 30 ml / 2 tbsp
Salt 7½ ml / 1½ tsp
Soft light brown sugar 10 ml / 2 tsp
Butter 25 g / 1 oz
Easy blend dried yeast 2½ ml / ½ tsp

Method

1. Remove bread pan from breadmaker.

2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place all the ingredients into the bread
pan in the order listed above i.e. water,
flours, milk, salt, sugar, butter and yeast.
4. Insert the bread pan into the breadmaker.
5. Select Program - Wholewheat.
6. Press On.
7. At the end of the cycle remove the bread
pan using an oven mitt.
8. Remove the bread from the pan and place
on a wire rack to cool.
50% Wholewheat bread

Program: Wholewheat
Ingredients

680 g / 1.5 lb 21
Water 275 ml / 9 fl oz
Strong wholewheat flour 225 g / 8 oz
Strong brown bread flour 225 g / 8 oz
Dried milk powder 22½ ml / 1½ tbsp
Salt 7½ ml / 1½ tsp
Soft light brown sugar 10 ml / 2 tsp
Butter 25 g / 1 oz
Easy blend dried yeast 5 ml / 1 tsp

Method

1. Remove bread pan from breadmaker.

2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place all the ingredients into the bread
pan in the order listed above i.e. water,
flours, milk, salt, sugar, butter and yeast.
4. Insert the bread pan into the breadmaker.
5. Select Program - Wholewheat.
6. Press On.
7. At the end of the cycle remove the bread
pan using an oven mitt.
8. Remove the bread from the pan and place
on a wire rack to cool.
 Currant bread

Program: Sweet
Ingredients

22 680 g / 1.5 lb
Water 275 ml / 9 fl oz
Strong white bread flour 450 g / 1 lb
Dried milk powder 22½ ml / 1½ tbsp
Salt 5 ml / 1 tsp
Caster sugar 10 ml / 2 tsp
Butter 25 g / 1 oz
Easy blend dried yeast 2½ ml / ½ tsp
Currants 75 g / 3 oz

Method

1. Remove bread pan from breadmaker.

2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place the water, flour, milk, salt, sugar,
butter and yeast into the bread pan.
4. Insert the bread pan into the breadmaker.
5. Select Program - Sweet.
6. Press On.
7. Add the currants at the beeps during the
second kneading cycle.
8. At the end of the cycle remove the bread
pan using an oven mitt.
9. Remove the bread from the pan and place
on a wire rack to cool.
Chocolate chip bread

Program: Sweet
Ingredients
680 g / 1.5 lb 23
Water 275 ml / 9 fl oz
Strong white bread flour 450 g / 1 lb
Dried milk powder 22½ ml / 1½ tbsp
Salt 5 ml / 1 tsp
Caster sugar 10 ml / 2 tsp
Butter 25 g / 1 oz
Easy blend dried yeast 2½ ml / ½ tsp
Chocolate chips 75 g / 3 oz

Method

1. Remove bread pan from breadmaker.

2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place the water, flour, milk, salt, sugar,
butter and yeast into the bread pan.
4. Insert the bread pan into the breadmaker.
5. Select Program - Sweet.
6. Press On.
7. Add the chocolate chips at the beeps
during the second kneading cycle.
8. At the end of the cycle remove the bread
pan using an oven mitt.
9. Remove the bread from the pan and place
on a wire rack to cool.
 Apricot and walnut
bread
Program: Sweet
Ingredients

24 680 g / 1.5 lb
Water 275 ml / 9 fl oz
Strong white bread flour 450 g / 1 lb
Dried milk powder 22½ ml / 1½ tbsp
Salt 5 ml / 1 tsp
Caster sugar 10 ml / 2 tsp
Butter 25 g / 1 oz
Easy blend dried yeast 2½ ml / ½ tsp
Walnut pieces 25 g / 1 oz
Ready to eat dried apricots, chopped 50 g / 2 oz

Method

1. Remove bread pan from the breadmaker.

2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place the water, flour, milk, salt, sugar,
butter and yeast into the bread pan.
4. Insert the bread pan into the breadmaker.
5. Select Program – Sweet.
6. Press On.
7. Add the walnuts and apricots at the beeps
during the second kneading cycle.
8. At the end of the cycle remove the bread
pan using an oven mitt.
9. Remove the bread from the bread pan and
place on a wire rack to cool.
French bread

Program: French
Ingredients
680 g / 1.5 lb
25
Water 275 ml / 9 fl oz
Strong white bread flour 300 g / 11 oz
Plain flour 150 g / 5 oz
Salt 7½ ml / 1½ tsp
Caster sugar 7½ ml / 1½ tsp
Easy blend dried yeast 2½ ml / ½ tsp

Method

1. Remove bread pan from breadmaker.

2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place all the ingredients in the
bread pan in the order listed above i.e.
water, flours, salt, sugar, butter and yeast.
4. Insert the bread pan into the breadmaker.
5. Select Program - French.
6. Press On.
7. At the end of the cycle remove the bread
pan using an oven mitt.
8. Remove the bread from the pan and place
on a wire rack to cool.
 Chocolate hazelnut
bread
Program: French
Ingredients

26 680 g / 1.5 lb
Water 275 ml / 9 fl oz
Chocolate hazelnut spread 90 ml / 6 tbsp
Strong white bread flour 300 g / 11 oz
Plain flour 150 g / 5 oz
Salt 7½ ml / 1½ tsp
Caster sugar 7½ ml / 1½ tsp
Easy blend dried yeast 2½ ml / ½ tsp

Method

1. Remove bread pan from breadmaker.

2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place all the ingredients in the bread pan
in the order listed above i.e. the water,
chocolate hazelnut spread, flours, salt,
sugar, and yeast into the bread pan.
4. Insert the bread pan into the breadmaker.
5. Select Program - French.
6. Press On.
7. At the end of the cycle remove the bread
pan using an oven mitt.
8. Remove the bread from the pan and place
on a wire rack to cool.
Chocolate fudge cake
Program: Cake
Ingredients

Plain chocolate 100 g / 4 oz 27

Milk 300 ml / 11 fl oz
Light soft brown sugar 100 g / 4 oz
Butter, softened 100 g / 4 oz
Caster sugar 100 g / 4 oz
Eggs, separated 2
Plain flour 225 g / 8 oz
Bicarbonate of soda 5 ml / 1 tsp
Icing
Butter 25 g / 1 oz
Milk 15-30 ml / 1-2 tbsp
Icing sugar 100 g / 4 oz
Cocoa powder 15 ml / 1 tbsp

Method

1. Remove bread pan from breadmaker.
Lightly grease bread pan.
2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place the chocolate, 4 x 15 ml / 4 tbsp
milk and the brown sugar into a saucepan.
4. Heat gently until melted. Stir in the rest
of the milk and pour into the bread pan.
5. Add the butter, sugar, egg yolks, flour and
Bicarbonate of Soda.
6. Whisk egg whites until stiff and add to
bread pan.
7. Insert bread pan into the breadmaker.
8. Select Program - Cake
9. Press On.
10. After 10 minutes, open the lid, then using
a rubber spatula scrape down the sides of
the bread pan to eliminate flour pockets
in the corners when baked.
11. Close the lid.
12. At the end of the cycle, remove the bread
pan using an oven mitt.
13. Turn the cake onto a cooling rack. When
cool cut in half.
14. To make the icing: place the butter, and
1 x 15 ml/ 1 tbsp milk into a saucepan
and heat until melted.
15. Sift the icing sugar and cocoa together
and add to the saucepan. Mix well.
16. Sandwich the cake together with half of
the icing and spread the remainder on
top.
 Cherry cake

Program: Cake

Ingredients
28 Milk 30-45 ml / 2-3 tbsp
Medium eggs, beaten 2
Vanilla essence 2½ ml / ½ tsp
Softened butter 50 g / 2 oz
Caster sugar 100 g / 4 oz
Glace cherries, quartered 100 g / 4 oz
Self raising flour 225 g / 8 oz
Semolina 50 g / 2 oz

Method

1. Remove bread pan from the breadmaker. 8. Close the lid.

Lightly grease bread pan. 9. Check the cake 15-20 minutes before the
2. Place kneading blade onto the shaft in the end of the cooking time. If cooked,
bread pan, then make sure it is pushed remove the bread pan using an oven mitt.
down fully. 10. Place on a wire rack to cool.
3. Place the ingredients into the bread pan
in the order listed above i.e. milk, eggs,
essence, butter, sugar, cherries, flour and
semolina.
4. Insert bread pan into the breadmaker.
5. Select Program - Cake.
6. Press On.
7. After 10 minutes, open the lid, then using
a rubber spatula, scrape down the sides of
the bread pan to eliminate flour pockets
in the corners when baked.
Gingerbread

Program: Cake
Ingredients

Milk 60 ml / 4 tbsp 29
Black treacle 30 ml / 2 tbsp
Medium eggs, beaten 2
Dark soft brown sugar 50 g / 2 oz
Butter 50 g / 2 oz
Golden syrup 225 g / 8 oz
Bicarbonate of soda 5 ml / 1 tsp
Ground mixed spice 10 ml / 2 tsp
Ground ginger 20 ml / 4 tsp
Plain flour 350 g / 12 oz

Method

1. Remove bread pan from breadmaker. 9. After 10 minutes, open the lid, then using
Lightly grease bread pan. a rubber spatula scrape down the sides of
2. Place kneading blade onto the shaft in the the bread pan to eliminate flour pockets
bread pan, then make sure it is pushed in the corners when baked.
down fully. 10. Close the lid.
3. Place the milk, treacle and eggs in the 11. Check the cake 15-20 minutes before the
bread pan. end of the cooking time. If cooked
4. Place the sugar, butter and syrup into a remove the bread pan using an oven mitt
saucepan and heat gently until melted. 12. Place on a wire rack to cool.
Pour into the bread pan.
5. Sift the bicarbonate of soda, mixed spice,
ginger and flour together and add to the
bread pan.
6. Insert bread pan into the bread maker.
7. Select Program - Cake.
8. Press On.
 Semi rich fruit cake

Program: Cake
Ingredients

30 Softened butter 100 g / 4 oz

Soft brown sugar 100 g / 4 oz
Medium eggs, beaten 2
Self raising flour 75 g / 3 oz
Plain flour 75 g / 3 oz
Baking powder 5 ml / 1 tsp
Ground nutmeg pinch
Milk 15 ml / 1 tbsp
Glace cherries, chopped 25 g / 1 oz
Mixed dried fruit 100 g / 4 oz

Method

1. Remove bread pan from the breadmaker. 8. Close the lid.

Lightly grease bread pan. 9. Check the cake 15-20 minutes before the
2. Place kneading blade onto the shaft in the end of the cooking time. If cooked
bread pan, then make sure it is pushed remove the bread pan using an oven mitt.
down fully. 10. Place on a wire rack to cool.
3. Place the ingredients into the bread pan
in the order listed above. i.e. butter, sugar,
eggs, flours, baking powder, nutmeg, milk,
cherries and fruit.
4. Insert bread pan into the breadmaker.
5. Select Program - Cake.
6. Press On.
7. After 10 minutes, open the lid, then using
a rubber spatula, scrape down the sides of
the bread pan to eliminate flour pockets
in the corners when baked.
Fancy bread rolls

Program: Dough
Ingredients

Water 250 ml / 9 fl oz 31
Strong white bread flour 450 g / 1 lb
Dried milk powder 22½ ml / 1½ tbsp
Salt 7½ ml / 1½ tsp
Caster sugar 10 ml / 2 tsp
Butter 25 g / 1 oz
Easy blend dried yeast 7½ ml / 1½ tsp

Method

1. Remove bread pan from breadmaker.
2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place all ingredients into the bread pan in
the order listed above i.e. water, flour,
milk, salt, sugar, butter and yeast.
4. Insert bread pan into the breadmaker.
5. Select Program - Dough.
6. Press On.
7. At the end of the cycle, remove the dough
from the bread pan and place on a floured
work surface.
8. Divide the dough into approximately
12 equal pieces. Knock back each piece
before using and shape as required.
9. Place rolls on greased baking trays, cover
with oiled cling film and leave in a warm
place to rise for 40-60 minutes, or until
doubled in size.
10. Remove the cling film. Brush with beaten
egg or milk and sprinkle with poppy or
sesame seeds (optional).
11. Place in a pre-heated oven at 220 ° C/
425 ° F/Gas Mark 7 and bake for 10-15
minutes, until golden brown.
12. Cool on wire racks.
 Rosemary and garlic
focaccia bread
Program: Dough
Ingredients

32 Water 200 ml / 7 fl oz
Olive oil 15 ml / 1 tbsp
Fresh rosemary, chopped 30 ml / 2 tbsp
Strong white bread flour 350 g / 12 oz
Salt 5 ml / 1 tsp
Easy blend dried yeast 2½ ml / ½ tsp
Topping
Garlic, peeled and crushed 3 cloves
Fresh rosemary, chopped 15-30 ml / 1-2 tbsp
Olive oil 15 ml / 1 tbsp

Method

1. Remove bread pan from breadmaker.
2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place all the dough ingredients into the
bread pan in the order listed above, i.e.
water, oil, rosemary, flour, salt and yeast.
4. Insert bread pan into the breadmaker.
5. Select Program - Dough.
6. Press On.
7. At the end of the cycle, remove the dough
from the bread pan and place on a floured
work surface.
8. Knock back the dough and roll out to
25 cm/10" round and place on a greased
baking tray.
9. Spread over the crushed garlic and
sprinkle over the rosemary.
10. Drizzle the olive oil over the top.
11. Cover with oiled cling film and leave to
rise in a warm place for 30-45 minutes.
12. Remove the cling film and bake in a
preheated oven 190° C / 375° F/Gas
Mark 5 for 15-20 minutes, until golden
brown.
Brown bread rolls

Program: Dough
Ingredients

Water 275 ml / 9 fl oz 33
Strong brown bread flour 450 g / 1 lb
Dried milk powder 22½ ml / 1½ tbsp
Salt 7½ ml / 1½ tsp
Soft light brown sugar 10 ml / 2 tsp
Butter 25 g / 1 oz
Easy blend dried yeast 2½ ml / ½ tsp

Method

1. Remove bread pan from breadmaker.
2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place all ingredients into the bread pan in
the order listed above i.e. water, flour,
milk, salt, sugar, butter and yeast.
4. Insert bread pan into the breadmaker.
5. Select Program - Dough.
6. Press On.
7. At the end of the cycle, remove the dough
from the bread pan and place on a floured
work surface.
8. Divide the dough into approximately 12
equal pieces. Knock back each piece
before using and shape as required.
9. Place rolls on greased baking trays, cover
with oiled cling film and leave in a warm
place to rise for 40-60 minutes, or until
doubled in size.
10. Remove the cling film. Brush with beaten
egg or milk and sprinkle with poppy or
sesame seeds (Optional).
11. Place in a pre-heated oven at 220° C/
425° F/Gas Mark 7 and bake for 10-15
minutes, until golden brown.
12. Cool, on wire racks.
 Naan bread

Program: Dough
Ingredients

34 Natural yoghurt 45 ml / 3 tbsp

Olive oil 15 ml / 1 tbsp
Water 150 ml / 5 fl oz
Strong white bread flour 350 g / 12 oz
Caster sugar 5 ml / 1 tsp
Salt 5 ml / 1 tsp
Baking powder 5 ml / 1 tsp
Easy blend dried yeast 2½ ml / ½ tsp

Method

1. Remove the bread pan from the
breadmaker.
2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place the ingredients into the bread pan
in the order listed above, i.e. yoghurt, oil,
water, flour, sugar, salt, baking powder
and yeast.
4. Insert bread pan into the breadmaker.
5. Select Program - Dough.
6. Press On.
7. At the end of the cycle, remove the dough
from the pan and place on a floured work
surface.
8. Knock back the dough and divide into 6
pieces.
9. Roll out each piece into a large oval
approximately 23 cm x 10 cm / 9" x 4".
10. Place on greased baking sheets.
11. Place under a pre-heated grill ( which
must be very hot) and cook for 2-3
minutes on each side until brown and
puffy.
Floury baps

Program: Dough
Ingredients

Water 225 ml / 8 fl oz 35
Strong white bread flour 400 g / 14 oz
Dried milk powder 30 ml / 2 tbsp
Salt 5 ml / 1 tsp
Caster sugar 5 ml / 1 tsp
Butter 25 g / 1 oz
Easy blend dried yeast 2½ ml / ½ tsp

Method

1. Remove bread pan from breadmaker.
2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place all ingredients into the bread pan in
the order listed above i.e. water, flour,
milk, salt, sugar, butter and yeast.
4. Insert bread pan into the breadmaker.
5. Select Program - Dough.
6. Press On.
7. At the end of the cycle, remove the dough
from the bread pan and place on a floured
work surface.
8. Knock back the dough and divide into 6
pieces. Form into rounds.
9. Place onto greased baking trays, cover
with oiled cling film and leave in a warm
place to rise for 40-60 minutes, or until
doubled in size. Remove cling film.
10. Brush with milk and dust with flour.
11. Bake in a pre-heated oven at 200° C/
400° F/Gas Mark 6 for 15-20 minutes,
until golden brown.
 Apple and cinnamon
doughnuts
Program: Dough
Ingredients
36 2 medium eggs, beaten and made up to 225 ml / 8 fl oz with tepid water
Strong white bread flour 375 g / 13 oz
Salt 5 ml / 1 tsp
Dried milk powder 15 g / ½ oz
Caster sugar 15 g / ½ oz
Easy blend dried yeast 7½ ml / 1½ tsp
Filling & topping
Apple puree 75 g / 3 oz
Caster sugar 50 g / 2 oz
Ground cinnamon 10 ml / 2 tsp

Method

1. Remove Bread pan from breadmaker.
2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place all the dough ingredients into the
bread pan in the order listed above i.e.
eggs and water, flours, salt, milk, sugar,
and yeast.
4. Insert bread pan into the breadmaker.
5. Select Program - Dough.
6. Press On.
7. At the end of the cycle, remove the dough
from the from the bread pan and place on
a floured work surface.
8. Knock back the dough and roll out to
approximately 5 mm thick and cut into
about 12 rounds.
9. Divide the apple purée between the
rounds. Draw up the dough around it,
pinch in the edges to seal.
10. Place on greased baking trays. Cover with
oiled cling film and leave in a warm place
to rise for 30-45 minutes, or until
doubled in size. Remove cling film.
11. Deep fat fry at 180° C/350° F/ for
approximately 5 minutes, until golden
brown and puffy. Turn frequently to allow
even cooking.
12. Drain well on kitchen paper.
13. Mix the sugar and cinnamon together and
toss the doughnuts into the mix.
Petit breads

Program: Dough
Ingredients

Water 250 ml / 8 fl oz 37
Strong white bread flour 450 g / 1 lb
Dried milk powder 22½ ml / 1½ tbsp
Caster sugar 10 ml / 2 tsp
Salt 7½ ml / 1½ tsp
Butter 25 g / 1 oz
Easy blend dried yeast 7½ ml / 1½ tsp

Method

1. Remove bread pan from breadmaker.
2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place all the ingredients into the bread
pan in the order listed above, ie. water,
flour, milk, sugar, salt, butter and yeast.
4. Insert bread pan into the breadmaker.
5. Select Program - Dough.
6. Press On.
7. At the end of the cycle, remove the dough
from the bread pan and place into a
greased bowl. Cover and leave for 20
minutes.
8. Turn the dough onto a floured work
surface, knock back and divide into 8 or
12 pieces.
9. Shape each piece into a flat rectangle.
Roll up each piece lengthways and make
3 diagonal cuts across the top of each
bread.
10. Place onto greased baking trays. Cover
with oiled cling film and leave in a warm
place to rise for 40-60 minutes, or until
doubled in size. Remove cling film.
11. Brush with beaten egg or milk and bake in
a pre-heated oven at 200° C/400° F/Gas
Mark 6 for 10-15 minutes, until golden
brown.
 Hot cross buns

Program: Dough
Ingredients

38 1 medium egg, beaten and made up to 225 ml / 8 fl oz with tepid water

Strong white bread flour 450 g / 1 lb
Dried milk powder 30 ml / 2 tbsp
Salt 5 ml / 1 tsp
Caster sugar 50 g / 2 oz
Ground cinnamon 5 ml / 1 tsp
Ground mixed spice 2½ ml / ½ tsp
Easy blend dried yeast 7½ ml / 1½ tsp
Currants 75 g / 3 oz
Mixed peel 50 g / 2 oz
Paste for crosses
Melted butter 40 g / 1½ oz
Plain flour 40 g / 1½ oz
Water 75 ml / 3 fl oz
Beaten egg to glaze
Sugar glaze
Milk 60 ml / 4 tbsp
Caster sugar 50 g / 2 oz

Method rise in a warm place for 40-60 minutes, or

1. Remove bread pan from breadmaker.
2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place all dough ingredients in the bread
pan in the order listed above.
4. Insert bread pan into the breadmaker.
5. Select Program - Dough.
6. Press On.
7. At the end of the dough cycle, remove the
dough from the bread pan and place on a
floured work surface.
8. Divide the dough into 12 equal pieces,
knock back each piece, shape into rounds
and place onto greased baking sheets.
Cover with oiled cling film and leave to
until doubled in size. Remove the cling
film.
9. Cut crosses on the tops of the buns with
sharp knife and glaze with beaten egg.
Alternatively, if you wish to give the buns
a traditional finish, mix the paste
ingredients together and pipe the paste
onto the tops of the buns using a fine
nozzle.
10. Bake in a pre-heated oven at 220° C/
425° F/ Gas Mark 7 for 10 minutes, until
golden brown.
11. As soon as the buns are removed from the
oven, place onto a cooling rack.
12. Heat the milk and sugar with 4 x 15 ml /
4 tbsp water. Bring to the boil and boil
for 1-2 minutes, then brush over the buns.
Chelsea buns

Program: Dough
Ingredients

1 medium egg, beaten and made up to 150 ml / 5 fl oz with tepid water 39

Strong white bread flour 225 g / 8 oz
Dried milk powder 15 ml / 1 tbsp
Salt 2½ ml / ½ tsp
Caster sugar 25 g / 1 oz
Butter 25 g / 1 oz
Easy blend dried yeast 5 ml / 1 tsp
Filling
Melted butter 25 g / 1 oz
Light soft brown sugar 50 g / 2 oz
Mixed dried fruit 100 g / 4 oz
Glace cherries, chopped 50 g / 2 oz
Chopped nuts 25 g / 1 oz
Glaze
Caster sugar 45 ml / 3 tbsp
Water 30 ml / 2 tbsp
Method

1. Remove bread pan from breadmaker.
2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place all the dough ingredients into the
bread pan in the order listed above, ie.
eggs and water, flours, milk, salt, sugar,
butter and yeast.
4. Insert bread pan into the breadmaker.
5. Select Program - Dough.
6. Press On.
7. At the end of the cycle, remove the dough
from the bread pan and place on a floured
work surface.
8. Knock back the dough and roll out to
form a rectangle. 30 cm x 23 cm / 12" x
9".
9. Brush the surface of the dough with
melted butter.
10. Sprinkle the sugar, fruit and nuts onto the
dough and roll up in a swiss roll fashion,
starting from the longest side.
11. Cut into 9 equal sized pieces and place
close together in a greased tin.
12. Cover with oiled cling film and leave in a
warm place to rise for 40-60 minutes.
Remove the cling film.
13. Bake in a pre-heated oven at 220° C/
425° F/ Gas Mark 7 for 10-15 minutes.
14. Make glaze by heating sugar and water
together, until the sugar has dissolved,
then brush over the buns.
 Muffins

Program: Dough
Ingredients

40 1 medium egg, beaten and made up to 200 ml / 7 fl oz with water

Strong white bread flour 350 g / 12 oz
Salt 5 ml / 1 tsp
Caster sugar 5 ml / 1 tsp
Butter 25 g / 1 oz
Easy blend dried yeast 2½ ml / ½ tsp
Topping
Semolina

Method

1. Remove Bread Pan from Breadmaker.
2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place all the dough ingredients into the
bread pan in the order listed above ie egg
and water, flour, salt, sugar, butter and
yeast.
4. Insert bread pan into the breadmaker.
5. Select Program - Dough.
6. Press On.
7. At the end of the cycle, remove the dough
from the bread pan and place on a floured
work surface.
8. Knock back the dough and roll out to
5 mm ( ¼ ") thick. Cut into 7 ½ cm / 3"
rounds. Place onto greased baking trays
and sprinkle over a little semolina.
9. Cover with oiled cling film and leave in a
warm place to rise for 40-60 minutes,
until doubled in size.
10. Remove the cling film and bake in a pre-
heated oven 220° C/425° F/ Gas Mark 7
for 8 - 10 minutes, until golden brown.
Wholemeal pitta bread

Program: Dough
Ingredients

Water 150 ml / 5 fl oz 41
Strong white bread flour 100 g / 4 oz
Strong wholewheat flour 100 g / 4 oz
Caster sugar 2½ ml / ½ tsp
Salt 2½ ml / ½ tsp
Easy blend dried yeast 2½ ml / ½ tsp

Method

1. Remove bread pan from breadmaker.
2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place all the ingredients into the bread
pan in the order listed above i.e. water,
flours, sugar, salt and yeast.
4. Insert bread pan into the breadmaker.
5. Select Program - Dough.
6. Press On.
7. At the end of the cycle remove the dough
from the bread pan and place on a floured
work surface.
8. Divide the dough into 4 pieces. Knock
back each piece and roll out into oval
shapes, approximately 23 cm x 12 ½ cm /
9" x 5".
9. Place onto greased baking trays, cover
with oiled cling film and leave in a warm
place to rise for 10-15 minutes. Remove
the cling film.
10. Place in a pre-heated oven 230° C/
450° F/Gas Mark 8 and bake for 8-10
minutes.
 Basic pizza dough

Program: Dough
Ingredients

42 Ingredients for 3 x 23 cm / 9” pizzas

Water 250 ml / 8 fl oz
Olive oil 30 ml / 2 tbsp
Strong white bread flour 450 g / 1 lb
Dried milk powder 22½ ml / 1½ tbsp
Salt 7½ ml / 1½ tsp
Caster sugar 10 ml / 2 tsp
Easy blend dried yeast 7½ ml / 1½ tsp
Ingredients for 3 x 23 cm / 9” pizzas
Pizza sauce 225 g / 8 oz
Onion, peeled and sliced 1
Green pepper, de-seeded and sliced 1
Button mushrooms 100 g / 4 oz
Can of tuna, drained and flaked 185 g
Grated mozzerella or cheddar cheese 250 g / 9 oz

Method

1. Remove bread pan from Breadmaker.
2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place the dough ingredients into the
bread pan in the order listed above, i.e.
water, oil, flour, milk, salt, sugar and
yeast.
4. Insert bread pan into the breadmaker.
5. Select Program - Dough.
6. Press On.
7. At the end of the cycle, remove the dough
from the bread pan and place on a floured
work surface.
8. Cut into 3 equal pieces (dough
mixture can be frozen for 1 month if you
do not require all 3 pieces). Cover with
cling film and rest the dough for about
15 minutes.
9. Remove cling film and knock back the
dough and roll out into 23 cm/9" circles.
Place onto greased baking trays and
prick with a fork.
10. Spread the pizza sauce over the base and
sprinkle with the toppings.
11. Bake in a pre-heated oven at 200° C/
400° F /Gas Mark 6 for 20-25 minutes,
until crust is golden brown.
Brown pizza dough
Program: Dough

Ingredients

Ingredients for 3 x 23 cm / 9” pizzas 43

Water 275 ml / 9 fl oz
Olive oil 30 ml / 2 tbsp
Strong brown bread flour 450 g / 1 lb
Dried milk powder 22½ ml / 1½ tbsp
Salt 7½ ml / 1½ tsp
Soft light brown sugar 10 ml / 2 tsp
Easy blend dried yeast 7½ ml / 1½ tsp
Ingredients for 3 x 23 cm / 9” pizzas
Pizza sauce 225 g / 8 oz
Onion, peeled and sliced 1
Green pepper, de-seeded and sliced 1
Button mushrooms 100 g / 4 oz
Can of tuna, drained and flaked 185 g
Grated mozzerella or cheddar cheese 250 g / 9 oz

Method

1. Remove bread Pan from Breadmaker.
2. Place kneading blade onto the shaft in the
bread pan, then make sure it is pushed
down fully.
3. Place the dough ingredients into the
bread pan in the order listed above, i.e.
water, oil, flour, milk, salt, sugar and
yeast.
4. Insert bread pan into the breadmaker.
5. Select Program - Dough.
6. Press On.
7. At the end of the cycle, remove the dough
from the bread pan and place on a floured
work surface.
8. Cut into 3 equal pieces (dough mixture
can be frozen for 1 month if you do not
require all 3 pieces). Cover with oiled
cling film and rest the dough for about
15 minutes.
9. Remove cling film and knock back the
dough and roll out into 23 cm/9” circles.
Place onto greased baking trays and prick
with a fork.
10. Spread the pizza sauce over the bases and
sprinkle on the toppings.
11. Bake in a pre-heated oven at 200° C/
400° F/Gas Mark 6 for 20-25 minutes,
until crust is golden brown.
 Plain bagels
Program: Dough

Ingredients

44 Water 250 ml / 9 fl oz
Strong white bread flour 450 g / 1 lb
Caster sugar 7½ ml / 1½ tsp
Salt 5 ml / 1 tsp
Butter 15 g / ½ oz
Easy blend dried yeast 2½ ml / ½ tsp

Method

1. Remove bread pan from breadmaker. 9. Place onto greased baking trays and cover
2. Place kneading blade onto the shaft in the with oiled cling film.
bread pan, then make sure it is pushed 10. Leave in a warm place to rise for 40-60
down fully. minutes, until doubled in size. Remove
3. Place all ingredients into the bread pan in the cling film.
the order listed above i.e. water, flour, 11. Bake in a pre-heated oven 200° C/400° F/
sugar, salt, butter and yeast. Gas Mark 6 for 10-15 minutes, until
4. Insert bread pan into the breadmaker. golden brown.
5. Select Program - Dough.
6. Press On.
7. At the end of the cycle, remove the dough
from the bread pan and place on a floured
work surface.
8. Knock back the dough and divide into 8
or 12 portions. Roll each one into a
smooth ball, flatten and then make a hole
(doughnut shaped) with your finger in the
middle of each one, stretching the dough
until the hole is 2.5 cm or 1" in diameter.
Cinnamon and raisin
bagels
Program: Dough
Ingredients
Water 250 ml / 9 fl oz 45

Strong white bread flour 450 g / 1 lb

Caster sugar 7½ ml / 1½ tsp
Salt 5 ml / 1 tsp
Butter 15 g / ½ oz
Easy blend dried yeast 7½ ml / 1½ tsp
Ground cinnamon 10-15 ml / 2-3 tsp
Raisins 75 g / 3 oz

Method

1. Remove bread pan from the breadmaker. 9. Place onto greased baking trays and cover
2. Place kneading blade onto the shaft in the with oiled cling film.
bread pan, then make sure it is pushed 10. Leave in a warm place to rise for 40-60
down fully. minutes, until doubled in size. Remove
3. Place all ingredients into the cling film and brush with milk or beaten
bread pan in the order listed above i.e. egg.
water, flour, sugar, salt, butter, yeast, 11. Bake in a pre-heated oven 200° C/400° F/
cinnamon and raisins. Gas Mark 6 for 10- 15 minutes, until
4. Insert bread pan into the breadmaker. golden brown.
5. Select Program - Dough.
6. Press On.
7. At the end of the cycle, remove the dough
from the bread pan and place on a
floured work surface.
8. Knock back the dough and divide into 8
or 12 portions. Roll each one into a
smooth ball, flatten and then make a hole
(doughnut shaped) with your finger in the
middle of each one, stretching the dough
until the hole is 2.5 cm/ 1" in diameter.
 Onion bagels

Program: Dough
Ingredients

46 Water 250 ml / 9 fl oz
Strong white bread flour 450 g / 1 lb
Caster sugar 5 ml / 1 tsp
Salt 5 ml / 1 tsp
Butter 15 g / ½ oz
Easy blend dried yeast 7½ ml / 1½ tsp
Small onion, peeled 1
and finely chopped

Method

1. Remove bread pan from breadmaker. 9. Place onto greased baking trays and cover
2. Place kneading blade onto the shaft in the with oiled cling film.
bread pan, then make sure it is pushed 10. Leave in a warm place to rise for 40-60
down fully. minutes, until doubled in size. Remove
3. Place all ingredients into the bread pan in the cling film.
the order listed above i.e. water, flour, 11. Bake in a pre-heated oven 200° C/400° F/
sugar, salt, butter, yeast and onion. Gas Mark 6 for 10-15 minutes until
4. Insert bread pan into the breadmaker. golden brown.
5. Select Program - Dough.
6. Press On.
7. At the end of the cycle, remove the dough
from the bread pan and place on a floured
work surface.
8. Knock back the dough and divide into 8
or 12 portions. Roll each one into a
smooth ball, flatten and then make a hole
(doughnut shaped) with your finger in the
middle of each one, stretching the dough
until the hole is 2.5 cm / 1" diameter.
Help and advice
The breadmaker does not work Bread rises too fast
Make sure it is plugged into the mains supply • Too much yeast.
and switched on. • Too much flour.
• Not enough salt.
Problems you may encounter
while making bread Bread has too many holes
Dough does not rise enough
• No salt. 47
• Water too hot.
• Liquids are too hot (above 105°F/40°C).
• Too much liquid.
• Inactive yeast or not enough yeast.
• Ingredients are too cold.
Bread has mushroom-like, unbaked
• Too much salt.
• Not enough sugar. surface
• Stale or wrong type of flour. • Bread volume too big for baking tin.
• Too much flour.
Bread flops over sides of baking tin • Too much yeast.
• Too much dough. • Not enough salt.
• Too much water. • Too much sugar.
• Bread has over risen (reduce amount of
yeast slightly). Bread has a heavy, lumpy structure
• Not enough sugar. • Too much flour.
• Not enough liquid.
Crust pale in colour • Not enough yeast or sugar.
• Not enough sugar. • Too much fruit.
• Cooked on light setting. • Old or stale flour.

Bread does not keep well
• The bread should last up to 2 to 3 days.
Do not store in fridge as this causes it to
go stale.
Loaves spread out or lose shape
instead of rising
• Dough too soft.
Bread falls during bake cycle
• Bread over risen (reduce amount of yeast
slightly).
• Too much water.
Bread has coarse texture; crumbly
• Bread over risen (reduce amount of yeast
slightly).
Bread has unusual aroma
• Stale ingredients used.
• Too much yeast.
Sticky bread which slices unevenly
• Always use a serrated bread knife.
• Allow bread to cool longer before slicing.
Bread shape and height varies in each
use
• Ensure accurate measurement of
ingredients.
• Room temperature and length of the timer
cycle not constant.
The kneading blade comes out with
the bread
• This is not a fault as the kneading blade is
detachable. Use a non-metallic utensil to
remove it.
Caution
The kneading blade will be hot.
 The bread has a floured corner
• Sometimes flour in the corner of the
baking tin may not have been completely
kneaded into the dough. Scrape it off with
a knife.

Breadmaker is too hot

48 • Two short and one long beep (see page 4).
• Leave the breadmaker to cool.
• Select setting and start again.

If the breadmaker still does not work properly

refer to your authorised service agent.

Helpline number: 0208 7873111

Guarantee
This product is guaranteed for twelve months from the date of original purchase. If any defect
arises due to faulty materials or workmanship, the unit will either be replaced, a refund given or
repaired free of charge (where possible) during this period, by the dealer from whom you
purchased the unit.

The guarantee is subject to the following provisions:

• The guarantee is only valid within the boundaries of the country of purchase. 49

• The product must be correctly installed and operated in accordance with the instructions
contained in this manual.

• It must be used solely for domestic purposes.

• The guarantee will be rendered invalid if the product is re-sold or has been damaged by
inexpert repair.

• The manufacturer disclaims any liability for incidental or consequential damages.

• The guarantee is in addition to, and does not diminish, your statutory or legal rights.

Technical specifications
Power source .................................... 230 VAC 50 Hz
Power consumption ........................... 550 W Max
Dimensions ........................................ 340D x 250W x 290H mm
Net weight ........................................ 5.2 kg

Issue 1 Dec 01
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The Hinari logo is a trademark of Hinari PLC.
Hinari PLC reserves the right to amend the
specification without prior notice.
© 2001 Hinari PLC