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

Brown Bread
BM450 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

1 of 1 25-12-2010 19:48
Kenwood - Chilli and Cheddar Cheese Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Chilli and Cheddar Cheese Bread

BM450 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, until
softened. 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

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:49
Kenwood - Chocolate Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Chocolate Bread
BM450 Basic Bread - Program 1

Ingredients 1kg Loaf 750g Loaf 500g Loaf

Egg 1 1 1
Water See See See
Method 1 Method 1 Method 1
Semi-Skimmed Milk 140ml 100ml 80ml
Unbleached White Bread Flour 600g 450g 350g
Cocoa Powder 4 tsp 1 tbsp 2 tsp
Salt 1 1/2 tsp 1 1/2 tsp 1 tsp
Caster Sugar 50g 40g 25g
Butter 25g 25g 15g
Easy Blend Dried Yeast 1 1/2 tsp 1 1/2 tsp 1 tsp
Plain Continental Style (70% cocoa) chocolate, coarsely 100g 75g 50g
chopped or use plain chocolate chips

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 the
kneading cycle.

Tip

tsp = 5ml teaspoon

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:49
Kenwood - Fruit and Nut Bran Loaf http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Fruit and Nut Bran Loaf

BM450 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
Salt 1 1/2 tsp 1 1/2 tsp
Butter 25g 25g
Easy Blend Dried Yeast 1 1/2 tsp 1 1/2 tsp
Automatic Dispenser
Dried 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

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:51
Kenwood - Multi-Seeded Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Multi-Seeded Bread
BM450 Basic Bread - Program 1

Ingredients 1kg Loaf 750g Loaf 500g Loaf

Water 380ml 300ml 245ml
Olive Oil 1 1/2 tbsp 1 1/2 tbsp 1 tbsp
Unbleached White Bread Flour 600g 450g 350g
Skimmed Milk Powder 2 tbsp 4 tsp 1 tbsp
Salt 1 1/2 tsp 1 1/2 tsp 1 tsp
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 Dispenser
Pumpkin 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

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:55
Kenwood - Sun Dried Tomato Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Sun Dried Tomato Bread

BM450 Basic Bread - Program 1

Ingredients 1kg Loaf 750g Loaf 500g Loaf

Water 375ml 300ml 230ml
Olive Oil or Oil from Bottled Sun Dried Tomatoes 1 1/2 tbsp 1 tbsp 2 tsp
Unbleached White Bread Flour 525g 400g 300g
Wholemeal Bread Flour 75g 50g 50g
Finely Grated Parmesan Cheese 40g 25g 15g
Salt 1 1/2 tsp 1 1/2 tsp 1 tsp
Sugar 1 tbsp 2 tsp 1 1/2 tsp
Easy Blend Dried Yeast 1 1/2 tsp 1 1/2 tsp 1 tsp
Automatic Dispenser
Well 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

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:58
Kenwood - White Rapid Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

White Rapid Bread

BM450 Rapid - Program 2

Ingredients 1kg Loaf 750g Loaf 500g Loaf

Water 380ml 300ml 245ml
Vegetable Oil 1 1/2 tbsp 1 1/2 tbsp 1 tbsp
Unbleached White Bread Flour 600g 450g 350g
Skimmed Milk Powder 2 tbsp 5 tsp 1 tbsp
Salt 1 1/2 tsp 1 1/2 tsp 1 tsp
Sugar 4 tsp 1 tbsp 2 tsp
Easy Blend Dried Yeast 1 1/2 tsp 1 1/2 tsp 1 tsp

Tip

tsp = 5ml teaspoon

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:58
Kenwood - 100% Wholemeal Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

100% Wholemeal Bread

BM450 Wholewheat - Program 3

Ingredients 1kg Loaf 750g Loaf

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 not
operate.

Tip

tsp = 5ml teaspoon

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:47
Kenwood - Wholemeal Seeded Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Wholemeal Seeded Bread

BM450 Wholewheat - Program 3

Ingredients 1kg Loaf 750g Loaf

Water 380ml 310ml
Vegetable Oil 1 tbsp 1 tbsp
Lemon Juice 1 tbsp 1 tbsp
Wholemeal Bread Flour 500g 420g
Unbleached White Bread Flour 100g 80g
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
Easy Blend Dried Yeast 1 tsp 1 tsp
Automatic Dispenser
Pumpkin 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 not
operate.

Tip

tsp = 5ml teaspoon

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:58
Kenwood - Light Wholemeal http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Light Wholemeal
BM450 Rapid Wholewheat - Program 4

Ingredients 1kg Loaf 750g Loaf

Water 350ml 280ml
Lemon Juice 1 tbsp 1 tbsp
Wholemeal Bread Flour 500g 425g
Unbleached White Bread Flour 100g 75g
Skimmed Milk Powder 2 tbsp 4 tsp
Salt 1 1/2 tsp 1 tsp
Sugar 1 tbsp 2 tsp
Butter 25g 25g
Easy Blend Dried Yeast 2 tsp 1 1/2 tsp

Note

The rapid wholewheat program begins with a 5 minute pre-heat period. During this time the kneader will not
operate.

Tip

tsp = 5ml teaspoon

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:54
Kenwood - Granary Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Granary Bread
BM450 Rapid Wholewheat - Program 4

Ingredients 1kg Loaf 750g Loaf

Water 350ml 280ml
Vegetable Oil 1 1/2 tbsp 1 1/2 tbsp
Lemon Juice 4 tsp 1 tbsp
Granary Bread Flour 540g 450g
Unbleached White Bread Flour 60g 50g
Skimmed Milk Powder 2 tbsp 4 tsp
Salt 2 tsp 1 1/2 tsp
Light Brown Soft Sugar 2 tsp 1 tsp
Easy Blend Dried Yeast 2 tsp 1 1/2 tsp

Note

The rapid wholewheat program begins with a 5 minute pre-heat period. During this time the kneader will not
operate

Tip

tsp = 5ml teaspoon

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:53
Kenwood - French Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

French Bread
BM450 French - Program 5

Ingredients 1kg Loaf 750g Loaf

Water 400ml 310ml
Unbleached White Bread Flour 540g 400g
Fine French Plain Flour 60g 50g
Salt 1 1/2 tsp 1 1/2 tsp
Sugar 2 tsp 2 tsp
Easy Blend Dried Yeast 1 1/2 tsp 1 1/2 tsp

Note

Super fine plain flour can be used instead of French flour

Tip

tsp = 5ml teaspoon

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:51
Kenwood - Brioche Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Brioche Bread
BM450 Sweet Bread - Program 6

Ingredients 1kg Loaf 750g Loaf 500g Loaf

Milk 280ml 200ml 130ml
Eggs 2 2 1
Butter, melted 150g 120g 80g
Unbleached White Bread Flour 600g 500g 350g
Salt 1 1/2 tsp 1 1/2 tsp 1 tsp
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

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:48
Kenwood - Citrus and Walnut Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Citrus and Walnut Bread

BM450 Sweet Bread - Program 6

Ingredients 1kg Loaf 750g Loaf 500g Loaf

Lemon Yoghurt 200ml 170ml 135ml
Orange Juice 150ml 115ml 100ml
Unbleached White Bread Flour 550g 450g 350g
Caster Sugar 40g 25g 15g
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 Dispenser
Walnuts, 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

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:50
Kenwood - Cranberry, Almond and Pecan Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Cranberry, Almond and Pecan Bread

BM450 Sweet Bread - Program 6

Ingredients 1kg Loaf 750g Loaf 500g Loaf

Water 235ml 170ml 140ml
Natural Plain Yoghurt 180ml 140ml 115ml
Unbleached White Bread Flour 540g 425g 350g
Ground Almonds 60g 50g 40g
Salt 1 tsp 1 tsp 1 1/2 tsp
Caster Sugar 50g 40g 25g
Easy Blend Dried Yeast 1 1/2 tsp 1 1/2 tsp 1 tsp
Automatic Dispenser
Pecan 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

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:50
Kenwood - Egg Enriched White Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Egg Enriched White Bread

BM450 Basic Bread - Program 1

Ingredients 1kg Loaf 750g Loaf 500g Loaf

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
Unbleached White Bread Flour 600g 450g 350g
Salt 1 1/2 tsp 1 1/2 tsp 1 tsp
Sugar 4 tsp 1 tbsp 2 tsp
Easy Blend Dried Yeast 1 1/2 tsp 1 1/2 tsp 1 tsp

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

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:51
Kenwood - Hot Cross Bun Loaf http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Hot Cross Bun Loaf

BM450 Sweet - Program 6

Ingredients 750g 1kg

Semi-skimmed milk 175 ml 280 ml
Eggs (medium) 2 2
Strong white bread flour 450g 600g
Salt 1/2 tsp 1 tsp
Golden caster sugar 50g 60g
Butter 50g 60g
Mixed spice 1 tbsp 4 tsp
Dried yeast 1 1/2 tsp 2 tsp
Add fruit when timer shows (alert will sound) 3:02 3:05
Luxury dried mixed fruit, chopped 100g 150g
Cut mixed peel 25g 25g
Glace 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 time
stated in the recipe, when the alert sounds. As the dried fruit is sticky do not add in the auto ingredients
dispenser.

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

Tip

tsp = 5ml teaspoon

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:54
Kenwood - http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Malted Sultana and Apricot Bread

BM450 Sweet Bread - Program 6

Ingredients 1kg Loaf 750g Loaf 500g Loaf

Water 315ml 225ml 200ml
Malt Extract 3 tbsp 2 tbsp 5 tsp
Unbleached White Bread Flour 550g 450g 350g
Skimmed Milk Powder 5 tsp 4 tsp 1 tbsp
Mixed Spice 1 tsp 1/2 tsp 1/2 tsp
Caster Sugar 25g 25g 25g
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 Dispenser
Sultanas 50g 50g 40g
No-Need-To-Soak Dried Apricots, chopped 60g 50g 40g
For The Glaze
Caster 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

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:54
Kenwood - Gingerbread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Gingerbread
BM450 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, stirring
occassionally. 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 to
become sticky.

Tip

tsp = 5ml teaspoon

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:52
Kenwood - Marmalade Cake http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Marmalade Cake
BM450 Quick Bread - Program 7

Time: 2 hours 8 minutes

1. Follow individual recipe instructions.

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

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 150g
Granulated Sugar 75g
Orange Marmalade 75g
Milk 175ml
Egg 1
Plain White Flour 280g
Baking Powder 2 tsp
Bicarbonate of Soda 1 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 or
mascarpone 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

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:55
Kenwood - http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Banana and Cinnamon Tea Bread

BM450 Cake - Program 8

Time: 1 hour 22 minutes

1. Follow individual recipe instructions.

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

3. Select program 8.

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
Bicarbonate of Soda 1 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, after
scrapping down after 6 minutes.

Tip

tsp = 5ml teaspoon

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:48
Kenwood - Caribbean Tea Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Caribbean Tea Bread

BM450 Cake - Program 8

Time: 1 hour 22 minutes

1. Follow the individual recipe instructions.

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

3. Select program 8.

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

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

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:49
Kenwood - Gluten Free Basic White Bread Mixes http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Gluten Free Basic White Bread Mixes

BM450 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 each
recipe.

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

4. After 5 minutes mixing, scrape down with a plastic spatula to ensure all the ingredients are incorporated.

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

Ingredients Glutafin Bread Juvela Gluten Free Mix

Water 450ml 400ml
Sunflower Oil 3 tbsp 2 tbsp
Gluten Free Bread Mix 500g 500g
Easy Blend Dried Yeast 2 tsp 2 tsp

Note

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

Tip

tsp = 5ml teaspoon

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:52
Kenwood - Gluten Free Bread 2 http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Gluten Free Bread 2

BM450 Gluten Free - Program 9

1. Remove the bread pan from the bread machine 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 each
recipe.

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

4. After 5 minutes mixing, scrape down with a plastic spatula to ensure all the ingredients are incorporated.

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

Ingredients
Water 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

1 of 2 25-12-2010 19:53
Kenwood - Gluten Free Bread 2 http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

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

Sultanas 40g
Raisins 40g
Currants 40g

Tip

tsp = 5ml teasponn

tbsp = 15ml tablespoon

2 of 2 25-12-2010 19:53
Kenwood - Gluten Free Bread Information http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Gluten Free Bread Information

BM40 Gluten Free - Program 9

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

It is important to avoid cross-contamination with flours that contain gluten especially if the gluten free bread
is needed for health reasons. It may be worth purchasing a second pan if you are making normal breads in
the machine as well. Otherwise take care that the pan, utensils and any other equipment used are cleaned
thoroughly 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 during
traditional baking. It is important to scrape down during the kneading stage to ensure that all the ingredients
are incorporated.

Most gluten free mixes come with a yeast that is gluten free. If using other brands of yeast it is important to
check 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 also
stocked by some health food stores.

In most mixes, Xanthan gum or Guar gum are included in the ingredients list. These are both creamy
powders that give strength to the structure and help the bread to rise and set when baking. Guar gum is high
in 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 the
keep warm function. Leave the bread in the pan for approximately 5 minutes before removing and placing it
on a cooling rack.

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

1 of 1 25-12-2010 19:53
Kenwood - Gluten Free Bread Mix http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Gluten Free Bread 1

BM450 Gluten Free - Program 9

1. Remove the bread pan from the bread machine 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 each
recipe.

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

4. After 5 minutes mixing, scrape down with a plastic spatula to ensure all the ingredients are incorporated.

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

Ingredients
Water 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

1 of 2 25-12-2010 19:52
Kenwood - Gluten Free Bread Mix http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Allow mix to knead for 10 minutes and the add

Sultanas 40g
Raisins 40g
Currants 40g

Tip

tsp = 5ml teasponn

tbsp = 15ml tablespoon

2 of 2 25-12-2010 19:52
Kenwood - Croissant http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Croissant
BM450 Dough - Program 10

Ingredients Makes 18 Makes 12

Semi-Skimmed Milk 230ml 150ml
Egg 1 1
Unbleached White Bread Flour 500g 350g
Salt 1 1/2 tsp 1 tsp
Sugar 4 tsp 1 tbsp
Butter 25g + 250g sofened 25g + 175g softened
Easy Blend Dried Yeast 1 1/2 tsp 1 1/2 tsp
For the Glaze
Egg Yolk 2 1
Milk 2 tbsp 1 tbsp

Method

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

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. Meanwhile
shape 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 out
into an oblong, twice as long as the butter and slightly wider. Place the butter on one half, fold over the
dough 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 top
third down and seal. Wrap in clear film and chill for 20 minutes. Repeat the rolling, folding and chilling twice
more, 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 equal
triangles 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 in
size. 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 until
crisp and golden. Transfer to a wire rack to cool.

1 of 2 25-12-2010 19:50
Kenwood - Croissant http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Variation

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

Tip

tsp = 5ml teaspoon

tbsp = 15ml tablespoon

2 of 2 25-12-2010 19:50
Kenwood - Naan Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Naan Bread
BM450 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
Unbleached White Bread Flour 450g 225g
Salt 1 1/2 tsp 1 tsp
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

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

2. Pour water, yoghurt, melted butter, ghee or oil into the bread pan. Then add the rest of the ingredients
except 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. Press
start.

5. Just before the end of the cycle place 3 baking sheets in the oven and preheat the oven to its highest
setting. At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock back the
dough 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 naan
on the preheated baking sheets and bake for 4-5 minutes, until puffed up. Remove from the oven and place
under 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 wholemeal
naan 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. Black
pepper can also be used as a final dusting after brushing with melted butter or ghee.

Tip

1 of 2 25-12-2010 19:55
Kenwood - Naan Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

tsp = 5ml teaspoon

tbsp = 15ml tablespoon

2 of 2 25-12-2010 19:55
Kenwood - Artisan Dough http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Artisan Dough
BM450 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

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:45
Kenwood - Apricot Jam http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Apricot Jam
BM450 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 each
half 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 to
remove 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 into
a 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 make
sure 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

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:46
Kenwood - Summer Fruits Jam http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Summer Fruits Jam

BM450 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 and
place 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 jam
into 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 make
sure 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

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:57
Kenwood - Pizza http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Pizza
BM450 Pizza Dough - Program 13

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

Water 250ml 140ml
Olive Oil 1 tbsp 1 tbsp
Unbleached White Bread Flour 450g 225g
Salt 1 1/2 tsp 1 tsp
Sugar 1 tsp 1/2 tsp
Easy Blend Dried Yeast 1 tsp 1/2 tsp
For the Topping
Sun-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

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

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. Sprinkle
with oregano and top with two-thirds of the mozzarella cheese.

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

1 of 2 25-12-2010 19:56
Kenwood - Pizza http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

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

tbsp = 15ml tablespoon

2 of 2 25-12-2010 19:56
Kenwood - Rapid Bake Button Infomation http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Rapid Bake Button Information

BM450 Rapid Bake Button

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

Use lukewarm liquid to help speed up the rising process (32-35C/90-95F is optimum). Cold water will result
in a shorter loaf, if hot water is used, it will kill the yeast. For best results measure the water temperature with
either 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 whole
grain 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 not
eliminate it completely as it is important for the taste and texture of the bread. Use 5ml (1 tsp) of salt with
600g of flour.

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

If you want to make serveral loaves in succession on this rapid cycle, leave the lid open and the machine
switched off for 30 minutes between loaves. This will allow the temperature sensor within the machine to
work 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 softer
crust and be a little denser, which is normal.

1 of 1 25-12-2010 19:56
Kenwood - Rapid Bake Caramelised Onion Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Rapid Bake Caramelised Onion Bread

BM450 Rapid Bake Button

Ingredients Large
Butter 50g
Large Onion, chopped 1
Semi-Skimmed Milk, lukewarm 350ml
Unbleached White Bread Flour 530g
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

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:57
Kenwood - Rapid Bake Carrot and Coriander Bread http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Rapid Bake Carrot and Coriander Bread

BM450 Rapid Bake Button

Ingredients Large
Carrot, freshly grated, at room temperature 235g
Water, lukewarm 280ml
Sunflower Oil 2 tbsp
Freshly Chopped Coriander 4 tsp
Unbleached White Bread Flour 600g
Ground Coriander 2 tsp
Salt 1 tsp
Sugar 5 tsp
Easy Blend Dried Yeast 4 tsp

Tip

tsp = 5ml teaspoon

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:57
Kenwood - Rapid Bake Rustic White http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Rapid Bake Rustic White

BM450 Rapid Bake Button

Ingredients Large
Semi-Skimmed Milk, lukewarm 230ml
Water, lukewarm 180ml
Unbleached White Bread Flour 450g
Wholemeal Bread Flour 150g
Salt 1 tsp
Sugar 4 tsp
Butter 25g
Easy Blend Dried Yeast 4 tsp

Tip

tsp = 5ml teaspoon

tbsp = 15ml tablespoon

1 of 1 25-12-2010 19:57
Kenwood - Packet Mixes http://www.kenwoodworld.com/uk/My-Kenwood-kitchen/BM450-Reci...

Packet Mixes
BM450

Ready prepared bread mixes can be mixed and baked in the bread maker. Check that the total weight of the
mix 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 rise
sufficiently 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 the
liquid.

1 of 1 25-12-2010 19:56
Kenwood Limited, New Lane, Havant, Hampshire PO9 2NH, UK
www.kenwoodworld.com 19123/2
BM450


 


 
27


 
26

 
25


21 
24
 
22


23
1 2 3

7 8 9

13 14 15

19 20
4 5 6

10 11 12

1 14
500g 750g 1kg

16 17 18
 before using your Kenwood appliance ● This appliance is not intended for use by persons
● Read these instructions carefully and retain for future (including children) with reduced physical, sensory or
reference. mental capabilities, or lack of experience and
● Remove all packaging and any labels. knowledge, unless they have been given supervision or
instruction concerning use of the appliance by a person
safety responsible for their safety.
● Children should be supervised to ensure that they do
● Do not touch hot surfaces. Accessible surfaces are
not play with the appliance.
liable to get hot during use. Always use oven gloves to ● Only use the appliance for its intended domestic use.
remove the hot bread pan.
Kenwood will not accept any liability if the appliance is
● To prevent spillages inside the oven chamber, always
subject to improper use, or failure to comply with these
remove the bread pan from the machine before adding
instructions.
the ingredients. Ingredients that splash onto the heating
element can burn and cause smoke. before plugging in
● Make sure your electricity supply is the same as the
● Do not use this appliance if there is any visible sign of
damage to the supply cord or if it has been accidentally one shown on the underside of your Bread Maker.
● IMPORTANT: UK only – The wires in the cord are
dropped.
● Do not immerse this appliance, the supply cord or the coloured as follows:
plug in water or any other liquid. Green & Yellow = Earth
● Always unplug this appliance after use, before fitting or Blue = Neutral
removing parts or before cleaning. Brown = Live
● This appliance conforms to EC directive 2004/108/EC
● Do not let the electrical supply cord hang over the edge
of a work surface or allow it to touch hot surfaces such on Electromagnetic Compatibility and EC regulation no.
as a gas or electric hob. 1935/2004 of 27/10/2004 on materials intended for
● This appliance should only be used on a flat heat contact with food.
resistant surface. before using your bread maker for the first
● Do not place your hand inside the oven chamber after time
the bread pan has been removed as it will be very hot. ● Wash all parts (see care and cleaning).
● Do not touch moving parts within the Bread Maker. ● Fit the lid (see care & cleaning).
● Do not exceed the maximum flour and raising agent ● Fit the automatic dispenser to the underside of the lid
quantities specified in the recipes supplied. (see automatic dispenser).
● Do not place the Bread Maker in direct sun light, near
hot appliances or in a draught. All these things can
affect the internal temperature of the oven, which could
spoil 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 bread
maker during operation.
● This appliance is not intended to be operated by
means of an external timer or separate remote-control
system.

2
key on/off switch
 lid handle Your Kenwood breadmaker is fitted with an ON/OFF
 viewing window switch and will not operate until the “on” switch is
 automatic dispenser pressed.
 heating element ● Plug in and press the ON/OFF switch situated at the
 bread pan handle back of the breadmaker - the unit will beep and 1 (3:15)
 kneader will appear in the display window.

drive shaft ● Always switch off and unplug your breadmaker after
 drive coupling use.
on/off switch

measuring cup
program status indicator
 dual measuring spoon 1tsp & 1tbsp
The program status indicator is situated in the display
 control panel window and the indicator arrow will point to the stage
 display window of the cycle the breadmaker has reached as follows: -
program status indicator Pre-heat – The pre-heat feature only operates at the
 crust colour indicators (light, medium, dark) start of the wholewheat (30 minutes), wholewheat rapid
 delay timer buttons (5 minutes) and gluten free (8 minutes) settings to warm
 menu button the ingredients before the first kneading stage begins.
 loaf size button There is no kneader action during this
 program button period.
 confirm button
Knead – The dough is either in the first or 2nd
viewing light
kneading stage or being knocked back between the
favourite button
rising cycles. During the last 20 minutes of the 2nd
start/stop button
Kneading cycle on setting (1), (2), (3). (4). (5). (6). (9),
rapid bake button
(10), (11) and (13) the automatic dispenser will operate
cancel button
and an alert will sound to tell you to add any additional
crust colour button
ingredients manually.
loaf size indicators
Rise – the dough is in either the 1st, 2nd or 3rd
how to measure ingredients (refer to rising cycle.
illustrations 3 to 7) Bake – The loaf is in the final baking cycle.
It is extremely important to use the exact measure of Keep Warm – The bread maker automatically goes
ingredients for best results. into the Keep warm mode at the end of the baking
● Always measure liquid ingredients in the see-through cycle. It will stay on the keep warm mode for up to
measuring cup with graduated markings provided. 1hour or until the machine is turned off, which ever is
Liquid should just reach marking on cup at eye level, soonest. Please note: the heating element will
not above or below (see 3). switch on and off and will glow intermittently
● Always use liquids at room temperature, 20ºC/68ºF, during the keep warm cycle.
unless making bread using the rapid 1 hour cycle.
Follow the instructions given in the recipe section.
● Always use the measuring spoon provided to measure
smaller quantities of dry and liquid ingredients. Use the
slider to select between the following measure - 1⁄2 tsp,
1 tsp, 1⁄2 tbsp or 1 tbsp. Fill to the top and level off the
spoon (see 6).

3
using your Bread Maker
(refer to illustration panel)
1 Remove the bread pan by holding the handle and
turning 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 the
back of the unit. Then lock the pan by turning it
towards 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 “RAPID
BAKE” , just press the button and the program will
start automatically.
12 Select the loaf size by pressing the LOAF SIZE
button  until the indicator moves to the required
loaf size.
13 Select the crust colour by pressing the CRUST button
until 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 handle
will be hot and take care not to touch the
automatic dispenser on the underside of
the 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 will
be difficult to slice if hot.
19 Clean the bread pan and kneader immediately after
use (see care and cleaning).
4
viewing light
● The LIGHT button can be pressed at any time to view
the program status in the display window or to check
the progress of the dough inside the baking chamber.
● The baking chamber viewing light will automatically
switch off after 60 seconds..
● If the light bulb stops working it must be replaced by
KENWOOD or an authorised KENWOOD repairer (see
service and customer care).
 automatic dispenser
Your BM450 breadmaker is fitted with an automatic
dispenser for releasing additional ingredients directly
into the dough during the kneading cycle. This ensures
that the ingredients are not overprocessed or crushed
and are evenly distributed.
to fit and use the automatic dispenser
1 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 as
well in case you need to add ingredients manually.
hints & tips
Not all ingredients are suitable for use with the
automatic dispenser and for best results follow the
guidelines below: -
● Do not overfill the dispenser – follow the recommended
quantities specified in the recipes supplied.
● Keep the dispenser clean and dry to prevent
ingredients sticking.
● Cut ingredients roughly or lightly dust with flour to
reduce stickiness, which may prevent the ingredients
from being released.
automatic dispenser usage chart
ingredients
Dried Fruit i.e Sultanas, Raisins,
Mixed Peel & Glace Cherries
Nuts
Large Seeds i.e. Sunflower &
Pumpkin Seeds
Small Seeds i.e. Poppy &
Sesame Seeds
Herbs – Fresh & Dried
Fruit/Vegetables in
Oil/Tomatoes/Olives
Ingredients with a high water
content i.e. raw fruit
Cheese
Chocolate/Chocolate Chips
suitable for use with comments
the automatic dispenser
Yes Roughly chop and do not chop too small.
Do not use fruit soaked in syrup or alcohol.
Lightly dust with flour to stop fruit sticking.
Pieces cut too small may stick to the
dispenser and may not be added to the
dough.
Yes Roughly chop and do not chop too small.
Yes
No Very small seeds may fall out through the gap
around the dispenser door.
Best added manually or with other
ingredients.
No Due to the small chopped size may fall out of
the dispenser.
Herbs are very light in weight and may not be
released from the dispenser.
Best added manually or with other
ingredients.
No Oil may cause the ingredients to stick to
the dispenser.
May be used if well drained and dried
thoroughly before adding to the dispenser.
No May stick to the dispenser.
No May melt in dispenser.
Add with other ingredients directly into the
pan.
No May melt in the dispenser.
Added manually when alert sounds.
5
 bread/dough program chart
program Total Program Time Automatic Dispenser operates & Keep Warm
Medium Crust Colour manual alert for adding ingredients ✬✬
✬
500g 750g 1Kg 500g 750g 1Kg
1 basic White or Brown Bread Flour recipes 3:05 3:10 3:15 2:45 2:50 2:55 60
2 white rapid Reduces the white cycle by 2:40 2:45 2:50 2:20 2:25 2:30 60
approx. 25 minutes
3 wholewheat Wholewheat or wholemeal flour 4:25 4:30 4:35 3:39 3:44 3:49 60
recipes: 30 minute preheat
4 wholewheat For use with granary flour and for a 2:34 2:39 2:44 2:15 2:20 2:25 60
rapid quicker wholewheat loaf. Not
suitable for 100% wholemeal loaves
5 minute preheat
5 french Produces a crisper crust and suited 3:32 3:36 3:40 3:13 3:17 3:21 60
to loaves low in fat and sugar
6 sweet High sugar bread recipes 3:19 3:22 3:25 2:59 3:02 3:05 60
7 quick bread Non-yeast batter breads - 1Kg mix 2:08 - 22

6
8 cake Cake mixes - 500g mix 1:22 - 22
9 gluten free For use with gluten free flours - 2:54 2:59 - 2:37 2:42 60
and gluten free bread mixes.
Max 500g flour wt: 8 minute preheat
10 dough Dough for hand shaping and 1:30 1:14 -
baking in your own oven.
11 Artisan Long dough cycle for preparation 5:15 4:39 -
dough of Artisan doughs
12 jam For making jams 1:25 - 20
13 pizza dough Pizza dough recipes 1:30 1:14 -
14 bake Bake only feature. Can also be 0:10 - 1:30 - 60
used to rewarm or crisp loaves
already baked and cooled. Use
timer buttons to change time required.
rapid bake Produces loaves of bread in under 0:58 - 60
button 1 hour. Loaves require warm water,
extra yeast and less salt.
✬ An alert will sound before the end of the 2nd kneading cycle to add ingredients if the recipe recommends doing so.
✬✬ The Bread maker will automatically go in to the keep warm mode at the end of the baking cycle. It will stay in the keep warm mode
for up to 1hour or until the machine is turned off, which ever is soonest.
 delay timer
The Delay timer allows you to delay the bread making
process up to 15 hours. The delayed start cannot be
used with the “RAPID BAKE” program or programs (7)
to (13).
IMPORTANT: When using this delayed start function
you must not use perishable ingredients – things that
‘go off’ easily at room temperature or above, such as
milk, egg, cheese and yoghurt etc.
To use the DELAY TIMER simply place the ingredients
in the bread pan and lock the pan into the bread
maker. Then:
● Press the MENU button to choose the required
program – 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 the
required time press the (-) TIMER button to go back.
The timer button when pressed, moves in 10 minute
increments. You do not need to work out the difference
between the program time selected and the total hours
required as the bread maker will automatically include
the setting cycle time.
Example: Finished loaf required at 7am. If the
breadmaker is set up with the required recipe
ingredients at 10pm the evening before, total time to be
set on the delayed timer is 9 hours.
● Press the MENU button to
choose your program e.g. 1
and use the (+) TIMER
button to scroll the time in 10
minute increments to display
‘9:00’. If you go past ‘9:00’,
simply press the (-) TIMER
button until you return to
‘9:00’.
● Press the START/STOP
button and the display colon
(:) will flash. The timer will
start to count down.
● If you make a mistake or wish
to change the time set, press
the START/STOP button until
the screen clears. You can
then reset the time.

7
 favourite program 7 When the CONFIRM button is pressed for the last time
after the keep warm stage a beep will sound and the
The Favourite program allows you to create and store program will be automatically saved.
up to 5 of your own programs. 8 If you want to move back to the previous stage press
to Create/Modify Own Program the CANCEL button to change the time.
1 Plug in and switch on.
2 Press the FAVOURITE button to select the program you to use the favourite program
wish to change from P1 to P5.
1 Plug in and switch on.
3 Press the (P) PROGRAM button to start modifying the
2 Press the FAVOURITE button to choose the required
program.
program P1 to P5.
4 Use the DELAY TIMER buttons (-) & (+) to change the
3 Press the START/STOP button or select the delay timer
time required for each stage.
function.
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 indicator
shows what stage of the program you have reached.

P1 – P5 Favourite Pad Program Stages

Stage Default Setting Min and Max Time Change Available
1 Pre-Heat
0mins 0 – 60mins
2 Knead 1
3mins 0 – 10mins
3 Knead 2
22mins 0 – 30mins
4 Rise 1
20mins 20 – 60mins
5 Knead 3 15secs Non changeable
Kneader will not operate if Rise 2 set to 0
6 Rise 2
30mins 0 – 2hrs
7 Knead 4 15secs Non changeable
Kneader will not operate if Rise 3 set to 0
8 Rise 3
50mins 0 – 2hrs
9 Baking
60mins 0 – 1hr 30mins
10 Keep Warm
60mins 0 – 60mins

8
power interruption protection
Your Bread Maker has an 8 minute power interruption
protection in case the unit is accidentally unplugged
during operation. The unit will continue the program if
plugged 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 warm
soapy water. Leave to soak for 5 to 10 minutes. To
remove the kneader, turn clockwise and lift off. Finish
cleaning 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 back
and 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 to
clean. Ensure the dispenser is completely dry before
refitting to the lid.

9
Recipes (add the ingredients to the pan in the order listed in the recipes)

Basic White Bread Program 1

Ingredients 500g 750g 1Kg

Water 245ml 300ml 380ml
Vegetable oil 1tbsp 1 ⁄2tbsp
1
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

tsp = 5 ml teaspoon
tbsp = 15ml tablespoon

Brioche Bread (use light crust colour) Program 6

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

Wholemeal Bread Program 3

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
1 Put the egg/eggs into the measuring cup and add sufficient water to give: -
Loaf size 750g 1Kg
Liquid up to 310 mls 380 mls
2 Pour into the bread pan with the honey and lemon juice.

10
Rapid White Bread Rapid Bake Button

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

Bread rolls Program 10

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 with
15ml (1tbsp) water 1
Sesame seeds and poppy
seeds, for sprinkling, optional
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.

11
ingredients
The major ingredient in bread making is flour, so selecting
the right one is the key to a successful loaf.
wheat flours
Wheat flours make the best loaves. Wheat consists of an
outer husk, often referred to as bran, and an inner kernel,
which contains the wheat germ and endosperm. It is the
protein within the endosperm which, when mixed with
water, forms gluten. Gluten stretches like elastic and the
gases given off by the yeast during fermentation are
trapped, making the dough rise.
white flours
These flours have the outer bran and wheat germ
removed, leaving the endosperm which is milled into a
white flour. It is essential to use strong white flour or white
bread flour, because this has a higher protein level,
necessary for gluten development. Do not use plain white
flour or self-raising flour for making yeast risen breads in
your 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 the
best results.
wholemeal flours
Wholemeal flours include the bran and wheat germ, which
gives the flour a nutty flavour and produces a coarser
textured bread. Again strong wholemeal or wholemeal
bread flour must be used. Loaves made with 100%
wholemeal flour will be more dense than white loaves. The
bran present in the flour inhibits the release of gluten, so
wholemeal doughs rise more slowly. Use the special
wholewheat programs to allow time for the bread to rise.
For a lighter loaf, replace part of the wholemeal flour with
white bread flour. You can make a quick wholemeal loaf
using the rapid whole wheat setting.
strong brown flour
This can be used in combination with white flour, or on its
own. It contains about 80-90% of the wheat kernel and
so it produces a lighter loaf, which is still full of flavour. Try
using this flour on the basic white cycle, replacing 50% of
the strong white flour with strong brown flour. You may
need to add a little extra liquid.
12
granary bread flour
A combination of white, wholemeal and rye flours mixed
with malted whole wheat grains, which adds both texture
and flavour. Use on its own or in combination with strong
white flour.
non-wheat flours
Other flours such as rye can be used with white and
wholemeal bread flours to make traditional breads like
pumpernickel or rye bread. Adding even a small amount
adds a distinctive tang. Do not use on its own, as it will
produce a sticky dough, which will produce a dense
heavy loaf. Other grains such as millet, barley, buckwheat,
cornmeal and oatmeal are low in protein and therefore do
not 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 of
these alternatives.
salt
A small quantity of salt is essential in bread making for
dough development and flavour. Use fine table salt or sea
salt, not coarsely ground salt which is best kept for
sprinkling on top of hand-shaped rolls, to give a crunchy
texture. Low-salt substitutes are best avoided as most do
not contain sodium.
● Salt strengthens the gluten structure and makes the
dough more elastic.
● Salt inhibits yeast growth to prevent over-rising and
stops the dough collapsing.
● Too much salt will prevent the dough rising sufficiently.
sweeteners
Use white or brown sugars, honey, malt extract, golden
syrup, 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 to
feed on the natural sugars and starches found in the
flour, it will make the dough more active.
● Sweet breads have a moderate level of sugar with the
fruit, glaze or icing adding extra sweetness. Use the
sweet bread cycle for these breads.
● If substituting a liquid sweetener for sugar then the total
liquid content of the recipe will need to be reduced
slightly.
fats and oils If you wish to use fresh yeast note the following:
A small amount of fat or oil is often added to bread to 6g fresh yeast = 1tsp dried yeast
give a softer crumb. It also helps to extend the freshness Mix the fresh yeast with 1tsp sugar and 2tbsp of the
of the loaf. Use butter, margarine or even lard in small water (warm). Leave for 5 minutes until frothy.
quantities up to 25 g (1 oz) or 22ml (11⁄2 tbsp.) vegetable Then add to the rest of the ingredients in the pan.
oil. Where a recipe uses larger amounts so the flavour is To get the best results the yeast quantity may need to
more noticeable, butter will provide the best result. be adjusted.
● Use the amounts stated in the recipes; too much could
● Olive oil or sunflower oil can be used instead of butter,
adjust the liquid content for amounts over 15ml (3 tsp) cause the bread to over-rise and spill over the top of
accordingly. Sunflower oil is a good alternative if you the bread pan.
● Once a sachet of yeast is opened, it should be used
are concerned about the cholesterol level.
● Do not use low fat spreads as they contain up to 40% within 48 hours, unless stated otherwise by the
water so do not have the same properties as butter. manufacturer. Re-seal after use. Resealed opened
sachets can be stored in the freezer until required.
liquid ● Use dried yeast before its use by date, as the potency
Some form of liquid is essential; usually water or milk is
gradually deteriorates with time.
used. Water produces a crisper crust than milk. Water is ● You may find dried yeast, which has been
often combined with skimmed milk powder. This is
manufactured especially for use in bread machines.
essential if using the time delay as fresh milk will
This will also produce good results, though you may
deteriorate. For most programs water straight from the
need to adjust the quantities recommended.
tap is fine, however on the rapid one-hour cycle it needs
to be lukewarm.
● On very cold days measure the water and leave to
stand at room temperature for 30 minutes before use. If
using milk straight from the fridge do likewise.
● Buttermilk, yoghurt, soured cream and soft cheeses
such as ricotta, cottage and fromage frais can all be
used as part of the liquid content to produce a more
moist, tender crumb. Buttermilk adds a pleasant,
slightly sour note, not unlike that found in country style
breads and sour doughs.
● Eggs may be added to enrich the dough, improve the
colour of the bread and help to add structure and
stability to the gluten during rising. If using eggs reduce
the liquid content accordingly. Place the egg in a
measuring cup and top up with liquid to the correct
level for the recipe.
yeast
Yeast is available both fresh and dried. All the recipes in
this book have been tested using easy blend, fast action
dried yeast which does not require dissolving in water
first. It is placed in a well in the flour where it is kept dry
and separate from the liquid until mixing commences.
● For best results use dried yeast. The use of fresh yeast
is not recommended as tends to give more variable
results than dried yeast. Do not use fresh yeast with
the delay timer.

13
adapting your own recipes
After you have baked some of the recipes,supplied you
may wish to adapt a few of your own favourites, which
previously have been mixed and kneaded by hand. Start
by selecting one of the recipes in this booklet, which is
similar to your recipe, and use it as a guide.
Read through the following guidelines to help you, and be
prepared to make adjustments as you go along.
● Make sure you use the correct quantities for the bread
maker. Do not exceed the recommended maximum. If
necessary, reduce the recipe to match the flour and
liquid quantities in the breadmaker recipes.
● Always add the liquid to the bread pan first. Separate
the 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 fresh
milk, if using the timer delay setting.
● If your conventional recipe uses egg, add the egg as
part of the total liquid measurement.
● Keep the yeast separate from the other ingredients in
the pan until mixing commences.
● Check the consistency of the dough during the first few
minutes of mixing. Bread machines require a slightly
softer dough, so you may need to add extra liquid. The
dough should be wet enough to gradually relax back.
14
removing, slicing and storing bread
● For best results, once your loaf is baked, remove it
from the machine and turn out of the bread pan
immediately, although your bread maker will keep it
warm for up to 1 hour if you are not around.
● Remove the bread pan from the machine using oven
gloves, even if it is during the keep warm cycle. Turn
the pan upside-down and shake several times to
release the cooked bread. If the bread is difficult to
remove, try gently knocking the corner of the bread
pan on a wooden board, or rotate the base of the shaft
underneath the bread pan.
● The kneader should remain inside the bread pan when
the bread is released, however occasionally it may
remain inside the loaf of bread. If so, remove it before
slicing the bread, using a heat resistant plastic utensil
to prise it out. Do not use a metal implement as this
may scratch the non-stick coating on the kneader.
● Leave the bread to cool for at least 30 minutes on a
wire rack, to allow the steam to escape. The bread will
be difficult to slice if cut hot.
storing
Home-made bread does not contain any preservatives so
should be eaten within 2-3 days of baking. If not eating
immediately, wrap in foil or place in a plastic bag and seal.
● Crispy French-style bread will soften on storage, so is
best left uncovered until sliced.
● If you wish to keep your bread for a few days, store in
the freezer. Slice the bread before freezing, for easy
removal of the amount required.
 ●
general hints and tips Vegetables such as grated carrot, courgette or cooked
mashed potato can be added for flavour. You will need
The results of your bread making are dependent on a to reduce the liquid content of the recipe as these
number of different factors, such as the quality of foods contain water. Start with less water and check
ingredients, careful measuring, temperature and humidity. the dough as it begins to mix and adjust if it is
To help ensure successful results, there are a few hints necessary.
and tips worth noting. ● Do not exceed the quantities given in recipes as you
The bread machine is not a sealed unit and will be may damage your bread machine.
● If the bread does not rise well try replacing the tap
affected by temperature. If it is a very hot day or the
machine is used in a hot kitchen, then the bread is likely water with bottled water or boiled and cooled water. If
to rise more, than if it is cold. The optimum room your tap water is heavily chlorinated and fluorinated it
temperature is between 20°C /68°F and 24°C/75°F. may affect the bread rising. Hard water can also have
●
this effect.
On very cold days let the water from the tap stand at
● It is worth checking the dough after about 5 minutes of
room temperature for 30 minutes before use. Likewise
continuous kneading. Keep a flexible rubber spatula
with ingredients from the fridge.
●
next to the machine, so you can scrape down the
Use all ingredients at room temperature unless stated
sides of the pan if some of the ingredients stick to the
otherwise in the recipe eg. for the rapid 1 hour cycle
corners. Do not place near the kneader, or impede its
you will need to warm the liquid.
●
movement. Also check the dough to see if it is the
Add ingredients to the bread pan in the order
correct consistency. If the dough is crumbly or the
suggested in the recipe. Keep the yeast dry and
machine seems to be labouring, add a little extra water.
separate from any other liquids added to the pan, until
If the dough is sticking to the sides of the pan and
mixing commences.
●
doesn’t form a ball, add a little extra flour.
Accurate measuring is probably the most crucial factor
● Do not open the lid during the proving or baking cycle
for a successful loaf. Most problems are due to
as this may cause the bread to collapse.
inaccurate measuring or omitting an ingredient. Follow
either metric or imperial measurements; they are not
interchangeable. Use the measuring cup and spoon
provided.
● Always use fresh ingredients, within their use by date.
Perishable ingredients such as milk, cheese, vegetables
and fresh fruits may deteriorate, especially in warm
conditions. These should only be used in breads, which
are made immediately.
● Do not add too much fat as it forms a barrier between
the yeast and flour, slowing down the action of the
yeast, which could result in a heavy compact loaf.
● Cut butter and other fats into small pieces before
adding to the bread pan.
● Replace part of the water with fruit juices such as
orange, apple or pineapple when making fruit flavoured
breads.
● Vegetable cooking juices can be added as part of the
liquid. Water from cooking potatoes contains starch,
which is an additional source of food for the yeast, and
helps to produce a well-risen, softer, longer lasting loaf.

15
troubleshooting guide
Following are some typical problems that can occur when making bread in your bread maker. Please review the
problems, their possible cause and the corrective action that should be taken to ensure successful bread making.

PROBLEM POSSIBLE CAUSE SOLUTION

LOAF SIZE AND SHAPE
1. Bread does not rise • Wholemeal breads will be lower than
enough white breads due to less gluten
forming 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.
• 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.

2. Flat loaves, • Yeast omitted. • Assemble ingredients as listed in recipe.

no rising. • Yeast too old. • Check expiry date.
• Liquid too hot. • Use liquid at correct temperature for
bread setting being used.
• Too much salt added. • Use amount recommended.
• If using timer, yeast got wet before • Place dry ingredients into corners of pan
bread making process started. and make slight well in centre of dry
ingredients for yeast to protect it from
liquids.

3. Top inflated - • Too much yeast. • Reduce yeast by 1/4tsp.

mushroom-like in • Too much sugar. • Reduce sugar by 1tsp.
appearance. • Too much flour. • Reduce flour by 6 to 9tsp.
• Not enough salt. • Use amount of salt recommended in
recipe.
• Warm, humid weather. • Reduce liquid by 15ml/3 tsp and yeast
by 1/4 tsp.

4. Top and sides cave in. • Too much liquid.
• Too much yeast.
• High humidity and warm weather may
have caused the dough to rise too fast.
• 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

5. Gnarly, knotted top - • Not enough liquid. • Increase liquid by 15ml/3tsp.

not smooth. • Too much flour. • Measure flour acurately.
• Tops of loaves may not all be perfectly • Make sure dough is made under the
shaped, however, this does not affect best possible conditions.
wonderful flavour of bread.

16
troubleshooting guide (continued)
PROBLEM
6. Collapsed
while baking.
7. Loaves uneven
shorter on one end.
8. Heavy dense texture.
9. Open, course, holey
texture.
10. Centre of loaf is raw,
not baked enough.
11. Bread doesn’t slice
well, very sticky.
12. Dark crust colour/
too thick.
13. Loaf of bread is burnt.
14. Crust too light.
POSSIBLE CAUSE
LOAF SIZE AND SHAPE
• 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 rise
evenly in pan.
BREAD TEXTURE
• 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.
CRUST COLOUR AND THICKNESS
• DARK crust setting used.
• Bread maker malfunctioning.
• Bread not baked long enough.
• No milk powder or fresh milk in recipe.
17
SOLUTION
• Reposition bread maker.
• Do not use more ingredients than
recommended for large loaf (max. 1Kg).
• Use amount of salt recommended in
recipe.
• 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 the
unbaked loaf from the pan and start again
with fresh ingredients.
• Reduce amounts to maximum
quantities allowed.
• Allow bread to cool on rack at least
30 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.
troubleshooting guide (continued)
PROBLEM POSSIBLE CAUSE SOLUTION
PAN PROBLEMS
15. Kneader cannot • You must add water to bread pan and • Follow cleaning instructions after use.
be removed. allow kneader to soak before it can You may need to twist kneader slightly
be removed. after soaking to loosen.

16. Bread sticks to pan/ • Can happen over prolonged use. • Lightly wipe the inside of bread pan
difficult to shake out. with vegetable oil.
• Refer to “Service and customer care”
section.

MACHINE MECHANICS
17. Breadmaker not • Breadmaker not switched on • Check on/off switch is in the ON position.
operating/Kneader not
moving. • Pan not correctly located. • Check the pan is locked in place.
• Delay timer selected. • Breadmaker will not start until the
countdown reaches the program start
time.

18. Ingredients not mixed.
• Did not start bread maker.
• Forgot to put kneader in pan.
• After programming control panel, press
start button to turn bread maker on.
• Always make sure kneader is on shaft
in bottom of pan before adding
ingredients.

19. Burning odour noted
during operation.
• Ingredients spilled inside oven.
• Pan leaks.
• Exceeding capacity of bread pan.
• Be careful not to spill ingredients when
adding to pan. Ingredients can burn on
heating unit and cause smoke.
• See “Service and Customer care”
section.
• Do not use more ingredients than
recommended in recipe and always
measure ingredients accurately.

20. Machine unplugged • If machine is in knead cycle, discard ingredients and start again.
by mistake or power • If machine is in rise cycle, remove dough from bread pan, shape and place in
lost during use. greased 23 x 12.5cm/9 x 5 in. loaf tin, cover and allow to rise until doubled in size.
How can I save Use bake only setting 13 or bake in pre-heated conventional oven at
the bread?. 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.

21. E:01 appears on • Oven chamber too hot. • Unplug and allow to cool down for 30
display and machine minutes.
cannot be turned on.

22. H:HH & E:EE • Bread machine is malfunctioning. • See “Service and Customer care”
appears in display and Temperature sensor error section.
machine does not operate.

18
service and customer care
● If the cord is damaged it must, for safety reasons, be
replaced by KENWOOD or an authorised KENWOOD
repairer.
If you need help with: IMPORTANT INFORMATION FOR CORRECT
● using your machine or DISPOSAL OF THE PRODUCT IN ACCORDANCE
● servicing or repairs (in or out of guarantee) WITH EC DIRECTIVE 2002/96/EC.
 call Kenwood customer care on 023 9239 2333. At the end of its working life, the product must not be
Have your model number ready - it is located on disposed of as urban waste.
the base of your Bread Maker. It must be taken to a special local authority differentiated
● spares and attachments waste collection centre or to a dealer providing this service.
 call 0870 2413653. Disposing of a household appliance separately avoids
other countries possible negative consequences for the environment and
● Contact the shop where you bought your Bread Maker. health deriving from inappropriate disposal and enables
the constituent materials to be recovered to obtain
significant savings in energy and resources. As a reminder
of the need to dispose of household appliances
UK only Guarantee separately, the product is marked with a crossed-out
If your Bread Maker goes wrong within one year from wheeled dustbin.
the date you bought it, we will repair it (or replace it if
necessary) 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.

19