Panasonic Breadmaker Recipe Bread Book Sd255 Manual

							
Before Use
How to Use
Recipes
How to Clean
Troubleshooting
DZ50E147
1206K0
Printed in PRC
Panasonic Test and Development Kitchen
Panasonic Consumer Electronics U.K.
A Division of Panasonic U.K. Ltd
Willoughby Road, Bracknell, Berks, RG12 8FP
Importer’s name & address pursuant to the EU GPSD
directive 2001/95/EC/Art.5
Panasonic Marketing Europe GmbH
Hagenauer Str.43 65203 Wiesbaden F.R.GERMANY
Matsushita Electric Industrial Co., Ltd.
Osaka, Japan
Web Site: http://www.panasonic.co.uk.
Automatic Breadmaker
OPERATING INSTRUCTIONS AND RECIPES
Model No. SD-255/SD-254
Specifi cation
Power supply230-240V ~ 50Hz 
Power consumed505-550W
Capacity 400-550g of strong fl our for a loaf
250-600g of strong fl our for a dough
Capacity of raisin nut dispensermax. 150g dried fruit/nuts
TimerDigital timer (up to 13 hours)
Dimensions (H X W X D)approx. 37.0 X 28.0 X 33.0cm
Weight(SD-255) approx. 6.8kg  (SD-254) approx. 6.4kg
AccessoriesMeasuring cup, measuring spoon
●  Thank you for purchasing an Automatic Breadmaker, SD-255/SD-254. 
Please read these instructions carefully before using this product and save this 
manual for future use. 
●  These operating instructions are intended to be used for two different models. 
The explanations inside mainly focus on the SD-255 model. 
(See page 2 for the differences in functions between the two)
Information on Disposal for Users of Waste Electrical & Electronic Equipment
(private households)
This symbol on the products and/or accompanying documents means that used electrical and electronic 
products should not be mixed with general household waste.
For proper treatment, recovery and recycling, please take these products to designated collection points, where 
they will be accepted on a free of charge basis. Alternatively, in some countries you may be able to return your 
products to your local retailer upon the purchase of an equivalent new product.
Disposing of this product correctly will help to save valuable resources and prevent any potential negative 
effects on human health and the environment which could otherwise arise from inappropriate waste handling.
Please contact your local authority for further details of your nearest designated collection point.
Penalties may be applicable for incorrect disposal of this waste, in accordance with national legislation.
Information on Disposal in other Countries outside the European Union
This symbol is only valid in the European Union.
If you wish to discard this product, please contact your local authorities or dealer and ask for the correct method of disposal.
SD-255 pictured     
						

							
23
Before Use
Contents
Before Use
¶ Safety Instructions ··················································3
¶ Accessories/Parts Identification ·····························4
¶ Bread-making Ingredients ·····································6
How to Use
¶ Baking Bread [BAKE] ·············································8
¶ Making Dough [DOUGH] ·····································10
¶ When adding extra ingredients… ························11
¶ Baking Cakes ·······················································12
¶ List of Bread Types and Baking Options ·············13
Recipes
¶ Bread Recipes
basic ·········································14
whole wheat ······························15
rye ············································17
french ·······································18
italian ········································19
sandwich ··································19
¶ Gluten Free Recipes ············20
¶ Dough Recipes ····················22
basic
whole wheat
rye
french
pizza
¶ Cake Recipes ·······················28
cakes 
teabreads
How to Clean
¶ Care & Cleaning ···················································32
Troubleshooting
¶ Troubleshooting ····················································33
These instructions are for two 
different breadmaker models
■ SD-255
Rye bread mode is available
■ SD-254
If using dried 
fruit such as
raisins, nuts, or 
seeds, these 
are added 
automatically. 
(P.11)
Additional 
ingredients 
should be 
added manually 
when the beep 
sounds. (P.11)
Raisin nut dispenser
Measuring spoon storage
•  The photographs and illustrations in this manual are 
of the SD-255 model.
Safety Instructions
■ SD-255
■ SD-254
Important Safety Precautions
■ Location
Use this appliance in the following locations:
•  Do not use the appliance outdoors or in the immediate vicinity of heat sources or in 
roomswhere humidity is high.
•  Place the breadmaker on a firm, dry, flat worktop. Do not place on unstable objects 
or on materials such as tablecloths.
• During baking the casing heats up. The breadmaker should be placed at least 
5cm (2 inches) from walls and other objects.
■ Caution
1.  If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or a similarly 
qualified person in order to avoid a hazard.
2.  Do not attempt to repair the breadmaker. Consult a Panasonic dealer and have it serviced by an authorised 
technician.
3. Do not immerse the unit, power cord, or plug in water or any kind of liquid.
4. Do not allow the power cord to hang over the edge of the table or touch a hot surface.
5.  Do not remove the bread pan or unplug the breadmaker during its operation.  
(If the electricity supply is switched off the programme sequence stops. However the 
appliance has a 10 minute memory so if the power is restored within 10 minutes, the 
programme will resume.)
6. Do not touch, block or cover the ventilation during use. 
7.  The surfaces are liable to get hot during use.
8. To avoid burns, always use oven gloves when removing the bread pan and the finished 
bread. 
    Also take care when removing the kneading blade.
9.  Always keep the inside of the unit and the bread pan clean. (To ensure programmes work successfully)
10.  This appliance is not intended for use by persons (including children) with reduced physical, sensory or 
mental capabilities, or lack of experience and knowledge, unless they have been given supervision or 
instruction concerning use of the appliance by a person responsible for their safety.  
Children should be supervised to ensure that they do not play with the appliance.
11.  This appliance is only intended to be used to make bread, dough and cakes as detailed in the following 
instructions.
Electrical Requirement
FOR YOUR SAFETY PLEASE READ THE FOLLOWING TEXT CAREFULLY.
This appliance is supplied with a moulded three pin mains plug for your safety and convenience. 
A 13-amp fuse is fitted in this plug.
Should the fuse need to be replaced please ensure that the replacement fuse has a rating of 13 amps and that it is 
approved by ASTA or BSI to BS1362. 
Check for the ASTA mark  or the BSI mark  on the body of the fuse.
If the plug contains a removable fuse cover you must ensure that it is refitted when the fuse is replaced.
If you lose the fuse cover the plug must not be used until a replacement cover is obtained.
A replacement fuse cover can be purchased from your local Panasonic Dealer.
IF THE FITTED MOULDED PLUG IS UNSUITABLE FOR THE SOCKET OUTLET IN YOUR HOME, THEN THE 
FUSE SHOULD BE REMOVED AND THE PLUG CUT OFF AND DISPOSED OF SAFELY.
THERE IS A DANGER OF SEVERE ELECTRICAL SHOCK IF THE CUT OFF PLUG IS INSERTED INTO ANY 13-
AMP SOCKET. 
						

							
4
5

Before Use

Accessories/Parts Identification Main UnitControl Panel
Accessories
Raisin nut dispenser (SD-255 only)
•  basic
 
•  whole wheat
 
•  rye (SD-255 only)
 
•  french
 
•  italian
 
•  sandwich
 
•  gluten free
 
•  pizza
 
•  bake only
●  Select: 
Choose type of 
bread or dough
Measuring cup
To measure out liquids
Measuring spoon
To measure out sugar, salt, 
yeast, etc.
(15ml)(5ml)
Tablespoon
•1/2 marking
Teaspoon
• 1/4, 1/2, 3/4 
markings
• 10ml increments
(max. 310ml)
Dispenser lid
Kneading blade 
(rye bread
SD-255 only)
Handle
Bread pan
Control panel
The control panel has a protective
film overlay on it to prevent
scratching during shipping. 
You may carefully remove this.
Plug
■ Operation status
•  REST: Displayed during the initial stage or with timer operation when the 
temperature of the bread pan and ingredients is being regulated before 
kneading
•  POWER ALERT: displayed when there has been an interruption in the 
power supply
•  TEMP: Displayed when the unit is hot – allow to cool before use
■ Time remaining until 
    programme finished
●  Option: 
Choose between 
making bread 
or dough, and 
whether to use 
‘BAKE RAPID’ or 
‘BAKE RAISIN’/
‘DOUGH RAISIN’ 
options
●  Size: 
Available on basic 
and whole wheat
•  M
 
•  L
 
•  XL
•  BAKE 
Bake bread (knead, rise, bake)
 
•  BAKE RAPID 
Faster baking process
 
•  BAKE RAISIN 
Bake bread with added 
ingredients
 
•  DOUGH 
Make dough (knead, rise)
 
•  DOUGH RAISIN 
Make dough with added 
ingredients
●  Crust: 
Crust Colour 
available on Basic 
and Gluten Free
•  LIGHT
 
•  MEDIUM*
 
•  DARK
●  Start/Stop: 
Press to start or cancel/
stop the programme. 
When start is pressed the 
start/ stop light will come 
on and the programme is 
set. If you wish to change 
the programme you must 
stop the operation by 
holding down the start/ 
stop pad for 1-2 seconds. 
The display will go blank 
and the start/ stop light 
will go off. Press the 
select pad to reactivate 
the screen and then re-
programme accordingly.
●  Timer: 
Set delay timer 
(time until bread 
is ready) or set 
the baking time 
for ‘bake only’ 
mode
• SD-255 display shown. This picture shows all words and symbols, but during operation only those relevant will be displayed.
Kneading blade
(wheat bread and 
gluten and wheat 
free bread)
LidRaisin nut 
dispenser flap
(SD-255 only)
•  This appliance is not intended to be operated by means of an external timer or separate remote-control system.
■ Options
As the option pad is pressed
the option chosen will flash.
The ingredients placed in the raisin nut dispenser will
drop into the bread pan automatically upon selecting the 
‘BAKE RAISIN’ mode.
Turn to P.11 for ingredients which
may be placed in the raisin nut
dispenser.
Never operate the breadmaker
without the
dispenser
being in place.
*  Medium crust is 
indicated by the 
black dot between 
light and dark. 
						

							
6
7

Before Use

Bread-making Ingredients
Flour
Main ingredient of bread. The protein 
in flour forms gluten during kneading. 
Gluten provides structure and texture 
and helps the bread to rise.
●  Use strong flour.  
Do not use soft or plain flour.
Dairy  
Products
Add flavour and  
nutritional value.
●  If you use milk instead of water, the 
nutritional value of the bread will 
be higher, but do not use in timer 
setting as it may not keep fresh 
overnight. 
➔  Reduce the amount of water 
proportionally to the amount of 
milk.
Water
●  Use normal tap water.
●  Use warm water if using ‘RAPID’, ‘rye’ or  
‘gluten free’ settings in a cold room.
●  Use chilled water if using ‘rye’ or ‘french’ 
settings in a hot room.
●  Always measure out liquids using the 
measuring cup provided.
Salt
Improves the flavour and 
strengthens gluten to help the 
bread rise.
●  The bread may lose size/flavour if 
measuring is inaccurate.
Fat
Adds flavour and softness 
to the bread.
●  Use butter, margarine or oil. 2 
tbsps oil are equivalent to 25g 
butter.
Sugar (granulated sugar, brown sugar, honey, treacle etc) 
Adds softness and gives crust colour.
Yeast
Enables the bread to rise.
●  Yeast which has 
‘Easy Blend’, ‘Fast 
Action’ or ‘Easy 
Bake’ written on 
the packet is 
recommended.
●  When using yeast from sachets, 
seal the sachet again immediately 
after use, and keep in the fridge. 
(Use within the manufacturer’s 
recommended time)
If using a bread mix...
■ Bread mixes including yeast
1  Place a 500g mix in the bread pan, then add 
water. (Follow instructions on the packet for 
the quantity of water)
2  Select the ‘basic’ – ‘BAKE RAPID’ – ‘Large’ 
size setting.
●  With some mixes, it is not clear how much 
yeast is included, so results may vary.
■ Bread mix with separate yeast sachet
1  First place the measured yeast in the bread 
pan, then the bread mix, then the water.
• Bread Bakery Capacity
    400-550g mix (for a loaf), 250-600g mix (for a dough)
2  Set the machine according to the type of flour 
included in the mix, and start the baking.
• White flour, brown flour ➔ basic
•  Whole wheat, multi grain flour ➔ whole wheat
• rye flour ➔ rye (SD-255 only)
■  You can make your bread taste better by adding 
other ingredients:
EggsImprove the nutritional value and colouring 
of the bread. (Water amount must be 
reduced proportionally)
BranIncreases the bread’s fibre content.
•  Use max. 50g (2oz).
Wheat germGives the bread a nuttier flavour.
•  Use max. 50g (2oz).
Spices,
herbs
Enhance the flavour of the bread.
•  Only use a small amount (1-2 tsp).
Main Flours Used in Bread
White flour:
Made by grinding wheat kernel, excluding bran and germ.
Used in e.g. ‘basic’, ‘french’ modes.
Strong flours: Milled from hard wheat. High content of protein, needed for producing gluten to make dough rise.
Weak flours: Milled from soft wheat. Lower content of protein.
• Always use strong flour when using the recipes in this book.
• Do NOT use plain or self-raising flour as a substitute for bread flour.
Wholemeal flour:
Made by grinding entire wheat kernel, including bran and germ.
Makes bread rich in minerals, but lower in height and denser than bread baked with white flour because the gluten 
strands are cut by the edges of bran flakes and germ.
Rye flour:
Contains some proteins, but these do not produce as much gluten as wheat flour.
Makes dense, heavy bread with a flat or slightly sunken top crust (use in rye mode).
• Do not use more than stated quantity (could overload motor).
Spelt flour:
In the wheat family but is a  completely different species genetically. Although it contains gluten
some gluten-intolerant people can digest it. Makes loaves with a flat/slightly sunken crust.
■ Alternative flours which may be used
Brown flour: 10-15% of wheat grain removed during milling.
Softgrain flour:
Strong white flour with wheat and rye grains added. Provides extra fibre, texture, and flavour.
• Do not use with ‘Timer’ option (grains can absorb water and swell up, spoiling texture of loaf).
GranaryR or Malted Grain flour:
Has crushed wheat or rye grains added together with malted whole wheat.
Makes brown bread coarser and moister with nuttier flavour.
• Do not use more than stated quantity (could damage bread pan’s non-stick finish).
Stoneground flour:
Grains are crushed between two large millstones rather than with steel rollers.
• Do not use more than stated quantity (could damage bread pan’s non-stick finish, or overload motor).
Other flour: 
Products milled from other grains (i.e. corn meal, rice, millet, soy, oat, buckwheat, barley flours).
• Do not use more than stated quantity (hinders rising and texture).
• Should not be used as substitute for bread flour.
●  Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the 
non-stick finish of the bread pan.  
						

							
8
9

How to Use

Baking Bread
1
Remove the bread pan and 
set the kneading blade
Place the measured ingredients
in the bread pan
Select a bread type
Place the ingredients in the bread panRemove the breadSet the programme and start
1 Twist the bread 
pan anti-
clockwise and  
lift up to remove
2  Place the 
kneading blade 
firmly onto 
the kneader 
mounting shaft
Plug the breadmaker into a 
230-240V socket
6
Start the machine
Kneading blade
3
2
2  Cover the yeast with 
all the dry ingredients 
(flour, sugar, salt, etc.)
4  Put the bread pan into 
the breadmaker and 
turn slightly clockwise
5  Close the lid
3  Pour in the water and 
any other liquids 
•  Wipe the outside of 
the pan to remove any 
flour or liquid
1  Place the dry yeast at 
the bottom (so that it 
does not mix with the 
liquid until later)
Press ‘Stop’ and 
remove bread
when the bread is ready  
(unit beeps 8 times)
8
7
Remove the bread 
immediately, 
allow to cool
 
Time until the selected programme is complete
Bread pan
Oven glove
e.g. on a wire rack
5
4
Choose a baking option
■ To set the timer ➔
Check around the 
shaft and inside the 
kneading blade and 
ensure that they are 
clean.
■ To change the size ➔   
■ To change the crust colour ➔   
•  Pressing the button once will advance the timer by 10 minutes 
(hold to advance more quickly)
12
9
6
3
12
9
6
39h 30m  from now
Current timeReady time
●  If you leave the bread to cool 
down without removing it from 
the pan, the finished quality of 
the loaf will be affected.
●  Unplug your breadmaker 
(holding onto the plug) after use.
e.g.  It is 9:00 PM now, and you want the bread to be ready at 
6.30 the next morning. 
➔ Set the timer to ‘9:30’ (9 hours 30 minutes from now).
* SD-255 display shown.
Turn to P14-21 
for bread recipes
■ Baking bread 
with added 
ingredients 
(P.11)
(SD-255 only)
Clean and dry 
beforehand
•   Use the specified kneading 
blade when baking rye bread.
   (SD-255 only)
•   The blade fits loosely into place, but it 
must touch the bottom of the bread pan.
●  For optimum results, don’t open the lid until 
bread is complete as it affects bread quality.
●  Make sure the start/stop light 
is off.
● The flashing start/stop light will go off.
● The start/stop light will come on.
● See P.13 for availability of size and crust. 
						

							
10
11

How to Use

●  Display shown is for ‘BAKE RAISIN’. When ‘DOUGH RAISIN’ 
has been selected correctly ‘DOUGH RAISIN’ and  ‘  ’ 
remains displayed.
●  The start/stop light will come on.
Preparations
(P.8)
1 Set the kneading blade into the bread pan. 
2 Place the ingredients in the bread pan. 
3 Set the bread pan into the main unit, and plug the machine into the socket. 
(Make sure the start/stop light is off.)
4
Press ‘Stop’ and remove bread
or dough 
when machine beeps 8 times
123,4
Select  ‘basic’ or  ‘whole wheat’
1
Choose ‘BAKE RAISIN’ or
‘DOUGH RAISIN’2
Start the machine
3
Time until ready
Making DoughWhen adding extra ingredients...
Preparations
(P.8)
1 Set the kneading blade into the bread pan. 
2 Place the ingredients in the bread pan. 
3 Set the bread pan into the main unit, and plug the machine into the socket. 
(Make sure the start/stop light is off.)
4
Press ‘Stop’ and remove dough 
when machine beeps 8 times
123,4
Turn to P22-
27 for dough 
recipes
●  Timer is not available on Dough 
Options.
●  You can choose between ‘basic’, 
‘whole wheat’, ‘rye’ (SD-255 only), 
‘french’, and ‘pizza’ dough types.
■  To cancel/stop 
once started
(hold for more 
than 1 second)
Select a dough type
1
Choose ‘DOUGH’
2
Start the machine
3
Time until ready
●  Select ‘DOUGH RAISIN ’ if you 
would like to add extra ingredients to 
your dough. (P.11)
●  For modes other than ‘pizza’, a ‘resting’ 
process will begin immediately after 
starting, followed by ‘kneading’ and 
‘rising’.
(Select when baking bread) 
‘BAKE RAISIN ’ will be displayed
(Select when making dough) 
‘DOUGH RAISIN ’ will be displayed
(SD-255) 
  ●  Moist Ingredients 
e.g. chocolate, 
       cheese, 
       fresh fruits, 
       fruits packed in alcohol. 
➔  Moist Ingredients should be added 
directly into the bread pan with the 
other ingredients at the beginning 
of the cycle.
Adding extra 
ingredients
Press this pad after you’ve pressed start 
and the light is on, to see how long to wait 
until it’s time to add the extra ingredients. 
Please note that the breadmaker will also 
beep to remind you.
(SD-254 only)
●  Press once for ‘basic’, twice for ‘whole wheat’.
●  Press twice for ‘BAKE RAISIN’, 4 times for ‘DOUGH RAISIN’.
  ●  Dry Ingredients 
e.g. dried fruits, nuts
➔  Extra ingredients 
can be added 
directly into the 
bread pan when 
the raisin beep 
sounds.
➔  Dry ingredients 
can be added into 
the dispenser at 
the beginning of 
the cycle.
●  The flashing start/stop light will go off.
● The start/stop light will come on.
●  The flashing start/stop light will go off.
(SD-254) 
  ●  Moist/Dry Ingredients
●  Shape the finished dough and allow it 
to prove until doubled in size. 
Then bake in the oven according to 
recipe. 
						

							
12
13

How to Use

Baking Cakes
Preparations1 Prepare the ingredients according to the recipe. 
2 Line the bread pan with parchment paper and pour in the mixed ingredients. 
3 Set the bread pan into the main unit, and plug the machine into the socket. 
(Make sure the start/stop light is off.)
4
Press ‘Stop’ when the machine beeps, 
check that baking is complete, 
and remove the pan
123,4
Turn to P28-31 
for cake recipes
■  To cancel/stop 
once started
(hold for more 
than 1 second)
Select ‘bake only’
1
Set the baking time
2
Start the machine
3
Time until ready
●  You cannot use the timer function for 
‘bake only’.  
(This pad only sets the duration of the 
cooking time.)
●  To check whether baking is complete, 
insert a skewer into the centre of the 
cake or teabread – it is ready if there 
is no mixture stuck to the skewer when 
you remove it.
■ If baking is not complete  ➔  Repeat steps 1-3
(The total baking time, including any additional baking, 
must be within 90 minutes. The timer will start again 
from 1 minute when the unit is hot.  Increase the time by 
pressing the timer pad as required.)
Take care! 
It’s hot!
•  Line with parchment 
paper (Cake or 
teabread will burn if 
it directly touches the 
pan.)
•  Remove the kneading 
blade
■ Function Availability and Time Required
OptionsProcesses
Bread typeBaking 
optionSizeCrustTimerRESTKNEADRISEBAKETotalKeep 
warm
basic
Makes bread with strong white bread flour.
BAKE●●●20 min– 
50 min15–30 min2 hr 00 min– 
2 hr 20 min50 min4 hours●
BAKE 
RAPID●●——15–20 minapprox 1 hour35– 40 min1 hr 55 min– 
2 hours●
BAKE 
RAISIN●●∗1●∗320 min– 
50 min15–30 min2 hr 00 min– 
2 hr 20 min50 min4 hours●
DOUGH———20 min– 
40 min15–30 min1 hr 20 min– 
1 hr 30 min—2 hr 20 min—
DOUGH 
RAISIN———20 min– 
40 min15–30 min1 hr 20 min– 
1 hr 30 min—2 hr 20 min—
whole 
wheat
Makes bread with strong whole wheat flour.
BAKE●—●1 hour– 
1 hr 30 min15–25 min2 hr 00 min– 
2 hr 20 min50 min5 hours●
BAKE 
RAPID●——15 min15–25 minapprox  
1 hr 40 min45 min3 hours●
BAKE 
RAISIN●—●∗31 hour– 
1 hr 30 min15–25 min2 hr 20 min– 
2 hr 50 min50 min5 hours●
DOUGH———55 min– 
1 hr 15 min15–25 min1 hr 40 min– 
2 hours—3 hr 15 min—
DOUGH 
RAISIN———55 min– 
1 hr 15 min15–25 min1 hr 40 min– 
2 hours—3 hr 15 min—
rye(SD-255 only)
Makes bread with rye flour and spelt flour.
BAKE——●45 min– 
60 min
approx. 
10 min
1 hr 20 min– 
1 hr 35 min1 hour3 hr 30 min●
DOUGH———45 min– 
60 min
approx.
10 min——2 hours—
french
Makes bread with strong white bread flour for a crispier crust and open texture.
BAKE——●40 min– 
1 hr 55 min10–20 min2 hr 55 min– 
4 hr 10 min55 min6 hours●
DOUGH———40 min– 
1 hr 55 min10–20 min1 hr 45 min– 
2 hr 40 min—3 hr 35 min—
italian
Makes light bread for enjoying with pasta, etc.
BAKE——●30 min– 
1 hour10–15 min2 hr 25 min– 
3 hours50 min4 hr 30 min●
sandwich
Makes bread with a soft crust and texture.
BAKE——●1 hour– 
1 hr 30 min15–25 min2 hr 20 min– 
2 hr 50 min50 min5 hours●
gluten free
Makes bread using gluten-free bread mix/flour.
BAKE—●∗2——15 min1 hour45 min2 hours●
pizza
Makes pizza dough.DOUGH———(KNEAD) 
10–15 min
(RISE) 
10–15 min
(KNEAD) 
approx 10 min
(RISE) 
approx 10 min45 min—
bake only
Bakes teabreads and cakes.
BAKE——————30 min– 
1 hr 30 min
30 min– 
1 hr 30 min—
∗1 Only ‘LIGHT’ or ‘MEDIUM’ available.  ∗2 Only ‘MEDIUM’ or ‘DARK’ available.  ∗3 The timer can only be used on the SD-255.
• The breadmaker will operate for a short time during the rise period (to ensure optimal gluten development). 
• Time required for each process will differ according to room temperature.
●  The flashing start/stop light will go off.
● The start/stop light will come on.
List of Bread Types and Baking
Options 
						

							
14
15

Recipes

Bread Recipes
White Loaf
‘Basic’-‘Bake’ (4h)   
MLXL
Yeast3/4tsp1tsp1 1/4tsp
Strong White Flour400g  (14oz)475g  (1lb 1oz)550g  (1lb 4oz)
Sugar1tsp1 1/2tsp2tsp
Butter15g (1/2oz)25g (1oz)25g (1oz)
Salt1tsp1 1/4tsp1 1/2tsp
Water270ml320ml360ml[basic]
(white or brown flour)
 :  Timer can be used 
for recipes with this 
symbol (4-13 hours)
Rapid White Loaf
‘Basic’-‘Bake Rapid’ (1h 55m-2h)   
MLXL
Yeast1tsp1 1/4tsp 1 1/2tsp
Strong White Flour400g (14oz)475g  (1lb 1oz)550g  (1lb 4oz)
Sugar1tsp1 1/2tsp2tsp
Butter15g (1/2oz)25g (1oz)25g (1oz)
Salt1tsp1 1/4tsp1 1/2tsp
Water280ml320ml360ml
Spicy Fruit Loaf 
‘Basic’-‘Bake Raisin’ (4h)   
M
Yeast1tsp
Strong White Flour400g (14oz)
Sugar2tsp
Butter75g (3oz)
Salt1tsp
Cinnamon2tsp
Mixed Spice1tsp
Eggs, medium2
Water110ml
Milk110ml
*Mixed Dried Fruit150g (5oz)
Brioche Loaf
‘Basic’-‘Bake’-‘Light’ Crust (4h)   
M
Yeast1tsp
Strong White Flour400g (14oz)
Sugar3tbsp
Butter100g (4oz)
Eggs, medium3
Salt1tsp
Milk150ml
Apricot and Almond Loaf
‘Basic’-‘Bake Raisin’ (4h)    (SD-255 only)
L
Yeast1tsp
Strong White Flour400g (14oz)
Sugar1 1/2tsp
Butter25g (1oz)
Salt1tsp
Ground Almonds50g (2oz)
Water270ml
*Dried Apricots, chopped100g (4oz)
*Flaked Almonds50g (2oz)
Milk Loaf 
‘Basic’-‘Bake’ (4h)  
MLXL
Yeast 3/4tsp1tsp1 1/4tsp
Strong White Flour400g  (14oz)475g  (1lb 1oz)550g  (1lb 4oz)
Sugar1tsp1 1/2tsp2tsp
Butter15g (1/2oz)25g (1oz)25g (1oz)
Salt1tsp1 1/4tsp1 1/2tsp
Milk280ml340ml380ml
Wheat Germ Loaf
‘Basic’-‘Bake’ (4h)   
L
Yeast1 1/4tsp
Strong White Flour500g (1lb 2oz)
Sugar1 1/2tsp
Oil2tbsp
Salt1 1/4tsp
Wheat Germ50g (2oz)
Water350ml
Oat and Bran Loaf
‘Basic’-‘Bake’ (4h)   
L
Yeast1tsp
Strong White Flour400g (14oz)
Sugar1 1/2tsp
Oil2tbsp
Salt1 1/4tsp
Bran50g (2oz)
Porridge Oats50g (2oz)
Water350ml
Pizza Loaf
‘Basic’-‘Bake Raisin’-‘Medium’ Crust (4h)   (SD-255 only)
M
Yeast3/4tsp
Strong White Flour400g (14oz)
Sugar1tsp
Oil1tbsp
Salt1tsp
Oregano Dried2tsp
Water260ml
*Pepperoni, chopped75g (3oz)
*Stuffed Olives, chopped75g (3oz)
5 Seeded Bread Loaf
‘Basic’-‘Bake Raisin’ (4h)    (SD-255 only)
MLXL
Yeast 3/4tsp 1tsp1 1/4tsp
Strong White Flour400g  (14oz)475g  (1lb 1oz)550g  (1lb 4oz)
Sugar1tsp1 1/2tsp2tsp
Butter15g (1/2oz)25g (1oz)25g (1oz)
Salt1tsp1 1/4tsp1 1/2tsp
Water270ml320ml360ml
*Linseeds1tbsp1 1/2tbsp2tbsp
*Sesame Seeds1tbsp1 1/2tbsp2tbsp
*Pumpkin Seeds1tbsp1 1/2tbsp2tbsp
*Poppy Seeds1tbsp1 1/2tbsp2tbsp
*Sunflower Seeds1tbsp1 1/2tbsp2tbsp
Brown Loaf
‘Basic’-‘Bake’ (4h)   
MLXL
Yeast3/4tsp 1tsp1 1/4tsp
Strong Brown Flour400g  (14oz)475g  (1lb 1oz)550g  (1lb 4oz)
Sugar1tsp1 1/2tsp2tsp
Butter15g (1/2oz)25g (1oz)25g (1oz)
Salt1tsp1 1/4tsp1 1/2tsp
Water270ml320ml360ml
Rapid Brown Loaf
‘Basic’-‘Bake Rapid’ (1h 55m-2h)   
MLXL
Yeast1tsp1 1/4tsp1 1/2tsp
Strong Brown Flour400g  (14oz)475g  (1lb 1oz)550g  (1lb 4oz)
Sugar1tsp1 1/2tsp2tsp
Butter15g (1/2oz)25g (1oz)25g (1oz)
Salt1tsp1 1/4tsp1 1/2tsp
Water280ml320ml360ml
Malted Loaf
‘Basic’-‘Bake Raisin’ (4h)    (SD-255 only)
L
Yeast1tsp
Strong White Flour500g (1lb 2oz)
Sugar1 1/2tsp
Salt1 1/4tsp
Malt Extract3tbsp
Water320ml
*Sultanas150g
Curry and Mango Loaf
‘Basic’-‘Bake’ (4h)    
M
Yeast 3/4tsp 
Strong Brown Flour400g (14oz)
Sugar1tsp
Butter15g (1/2oz)
Salt1tsp
Curry Paste3tsp
Mango Chutney2tbsp
Water270ml
Cheese and Bacon Loaf
‘Basic’-‘Bake Raisin’ (4h)    (SD-255 only)
MLXL
Yeast 3/4tsp1tsp1 1/4tsp
Strong White Flour400g  (14oz)475g  (1lb 1oz)550g  (1lb 4oz)
Sugar1tsp1 1/2tsp2tsp
Salt1tsp1 1/4tsp1 1/2tsp
Cheddar Cheese, grated50g (2oz)75g (3oz)100g (4oz)
Water270ml320ml360ml
*Cooked Bacon,chopped50g (2oz)75g (3oz)100g (4oz)
Fresh Yeast White Loaf
‘Basic’-‘Bake’ (4h)   
L
Fresh Yeast8g (1/3oz)
Strong White Flour500g (1lb 2oz)
Sugar1 1/2tsp 
Oil2tbsp
Salt1 1/4tsp 
Water330ml
Wholemeal Loaf 100%
‘Whole Wheat’-‘Bake’ (5h)   
MLXL
Yeast3/4tsp1tsp1 1/4tsp
Strong Wholemeal Flour400g  (14oz)475g  (1lb 1oz)550g  (1lb 4oz)
Sugar1tsp1 1/2tsp2tsp
Butter15g (1/2oz)25g (1oz)25g (1oz)
Salt1tsp1 1/4tsp1 1/2tsp
Water280ml340ml380ml
[whole wheat]
(wholemeal flour)
 :  Timer can be used 
for recipes with this 
symbol (4-13 hours)
Wholemeal Loaf 70%
‘Whole Wheat’-‘Bake’ (5h)   
MLXL
Yeast 3/4tsp1tsp1 1/4tsp
Strong Wholemeal Flour300g  (11oz)350g(12oz)400g(14oz)
Strong White Flour100g (4oz)125g (4 1/2oz)150g (5oz)
Sugar1tsp1 1/2tsp2tsp
Butter15g (1/2oz)25g (1oz)25g (1oz)
Salt1tsp1 1/4tsp1 1/2tsp
Water280ml340ml380ml
Wholemeal Loaf 50%
‘Whole Wheat’-‘Bake’ (5h)   
MLXL
Yeast 3/4tsp1tsp1 1/4tsp
Strong Wholemeal Flour200g (7oz)250g (9oz)275g (10oz)
Strong White Flour200g (7oz)225g (8oz)275g (10oz)
Sugar1tsp1 1/2tsp2tsp
Butter15g (1/2oz)25g (1oz)25g (1oz)
Salt1tsp1 1/4tsp1 1/2tsp
Water280ml340ml380ml
Rapid Wholemeal Loaf 100%
‘Whole Wheat’-‘Bake Rapid’ (3h)   
MLXL
Yeast1 1/4tsp1 1/2tsp1 3/4tsp
Strong White Flour400g  (14oz)475g  (1lb 1oz)550g  (1lb 4oz)
Sugar1tsp1 1/2tsp2tsp
Butter15g (1/2oz)25g (1oz)25g (1oz)
Salt1tsp1 1/4tsp1 1/2tsp
Water280ml340ml380ml
Turn to P22-27 for 
dough recipes
• For addition of ingredients with*, follow timing instructions on P.11.
• For addition of ingredients with*, follow timing instructions on P.11. 
						

							
16
17

Recipes

Bread Recipes
Rapid Wholemeal Loaf 70%
‘Whole Wheat’-‘Bake Rapid’ (3h)   
MLXL
Yeast1tsp1 1/4tsp1 1/2tsp
Strong Wholemeal Flour300g (11oz)350g (12oz)400g (14oz)
Strong White Flour100g (4oz)125g (4 1/2oz)150g (5oz)
Sugar1tsp1 1/2tsp2tsp
Butter15g (1/2oz)25g (1oz)25g (1oz)
Salt1tsp1 1/4tsp1 1/2tsp
Water280ml340ml380ml
Rapid Wholemeal Loaf 50%
‘Whole Wheat’-‘Bake Rapid’ (3h)   
MLXL
Yeast1tsp1 1/4tsp1 1/2tsp
Strong Wholemeal Flour200g (7oz)250g (9oz)275g (10oz)
Strong White Flour200g (7oz)225g (8oz)275g (10oz)
Sugar1tsp1 1/2tsp2tsp
Butter15g (1/2oz)25g (1oz)25g (1oz)
Salt1tsp1 1/4tsp1 1/2tsp
Water280ml340ml380ml
Spicy Fruit Loaf
‘Whole Wheat’-‘Bake Raisin’ (5h)   
M
Yeast 1tsp
Strong Wholemeal Flour400g (14oz)
Sugar2tsp
Butter75g (3oz)
Salt1tsp
Cinnamon2tsp
Mixed Spice1tsp
Eggs, medium2
Water120ml
Milk120ml
*Mixed Dried Fruit150g (5oz)
Seeded Wholemeal Loaf
‘Whole Wheat’-‘Bake Raisin’ (5h)    (SD-255 only)
MLXL
Yeast 3/4tsp1tsp1 1/4tsp
Strong Wholemeal Flour400g  (14oz)475g  (1lb 1oz)550g  (1lb 4oz)
Sugar1tsp1 1/2tsp2tsp
Butter15g (1/2oz)25g (1oz)25g (1oz)
Salt1tsp1 1/4tsp1 1/2tsp
Water280ml340ml360ml
*Linseeds1tbsp1 1/2tbsp2tbsp
*Sesame Seeds1tbsp1 1/2tbsp2tbsp
*Pumpkin Seeds1tbsp1 1/2tbsp2tbsp
*Poppy Seeds1tbsp1 1/2tbsp2tbsp
*Sunflower Seeds1tbsp1 1/2tbsp2tbsp
Pesto and Pine Nut Loaf
‘Whole Wheat’-‘Bake Raisin’ (5h)    (SD-255 only)
MLXL
Yeast3/4tsp1tsp1 1/4tsp
Strong Wholemeal Flour200g (7oz)250g (9oz)300g (11oz)
Strong White Flour200g (7oz)225g (8oz)250g (9oz)
Sugar1tsp1 1/2tsp2tsp
Salt1tsp1 1/4tsp1 1/2tsp
Pesto2tbsp3tbsp4tbsp
Water280ml340ml380ml
*Pine Nuts75g (3oz)100g (4oz)125g (5oz)
Olive Loaf
‘Whole Wheat’-‘Bake Raisin’ (5h)     (SD-255 only)
M
Yeast3/4tsp
Strong Wholemeal Flour200g (7oz)
Strong White Flour200g (7oz)
Sugar1tsp
Oil3tbsp
Salt1tsp
Oregano, dried1tbsp
Water270ml
*Whole Black Olives, pitted75g (3oz)
Maple and Pecan Nut Loaf
‘Whole Wheat’-‘Bake Raisin’ (5h)    (SD-255 only)
L
Yeast3/4tsp
Strong Wholemeal Flour200g (7oz)
Strong White Flour200g (7oz)
Butter15g (1/2oz)
Salt1tsp
Maple Syrup3tbsp
Water280ml
*Pecan Nuts, chopped75g (3oz)
Honey and Sunflower Loaf
‘Whole Wheat’-‘Bake Raisin’ (5h)    (SD-255 only)
L
Yeast1tsp
Strong Wholemeal Flour250g (9oz)
Strong White Flour225g (8oz)
Honey2tbsp
Butter25g (1oz)
Salt1 1/4tsp
Water320ml
*Sunflower Seeds4tbsp
[whole wheat]
(wholemeal flour)
 :  Timer can be used 
for recipes with this 
symbol (4-13 hours)
Fresh Yeast Wholemeal Loaf 100%
‘Whole Wheat’-‘Bake’ (5h)     
L
Fresh Yeast 8g (1/3oz)
Strong Wholemeal Flour 500g (1lb 2oz)
Sugar1 1/2tsp
Oil2tbsp
Salt1 1/4tsp
Water350ml
Onion Loaf
‘Whole Wheat’-‘Bake’ (5h)   
M
Yeast3/4tsp
Strong Wholemeal Flour300g (11oz)
Strong White Flour100g (4oz)
Sugar1tsp
Oil1tbsp
Salt1tsp
Onion, chopped and softened with 1tsp oil50g (2oz)
Garlic Puree1tsp
Creamed Horseradish2tsp
Water270ml
Granary Loaf
‘Whole Wheat’-‘Bake’ (5h)   
MLXL
Yeast 3/4tsp1tsp1 1/4tsp
Strong Granary® Flour400g  (14oz)475g  (1lb 1oz)550g  (1lb 4oz)
Sugar1tsp1 1/2tsp2tsp
Butter15g (1/2oz)25g (1oz)25g (1oz)
Salt1tsp1 1/4tsp1 1/2tsp
Water280ml320ml360ml
Malted Brown Loaf
‘Whole Wheat’-‘Bake’ (5h)   
MLXL
Yeast 3/4tsp1tsp1 1/4tsp
Strong Granary Flour
250g  (9oz)300g  (11oz)350g  (12oz)
Strong White Flour150g (5oz)200g (7oz)250g (9oz)
Sugar1tsp1 1/2tsp2tsp
Butter15g (1/2oz)25g (1oz)25g (1oz)
Salt1tsp1 1/4tsp1 1/2tsp
Water270ml320ml360ml
Rye 100%
‘Rye’-‘Bake’ (3h 30m)   
Yeast2 1/2tsp  
Rye Flour500g (1lb 2oz)
Sugar2tsp
Oil3tbsp
Salt2tsp
Water440ml
[rye] (SD-255 only)
(rye flour and spelt flour)
●  Remember to use the 
kneading blade (rye 
bread) for all these 
recipes.
●  As a result of the 
consistency some flour 
may remain on the 
sides of the loaf, but 
this is normal.
●  Due to their consistency, 
the kneading blade will 
often become embedded 
in Rye Bread loaves. 
Wait for the loaf to cool 
(to avoid burning your 
hands), before removing 
the blade by pressing on 
the base of the loaf and 
manipulating it out gently 
to avoid damaging the 
loaf.
 :  Timer can be used 
for recipes with this 
symbol (3h 30m-13 
hours) 
Rye and White
‘Rye’-‘Bake’ (3h 30m)   
Yeast2tsp 
Rye Flour250g (9oz)
Strong White Flour250g (9oz)
Sugar2tbsp
Oil3tbsp
Salt2tsp
Water360ml
Rye and Wholemeal
‘Rye’-‘Bake’ (3h 30m)   
Yeast2tsp 
Rye Flour250g (9oz)
Strong Wholemeal Flour250g (9oz)
Sugar2tsp
Oil3tbsp
Salt2tsp
Water380ml
Rye and Stout
‘Rye’-‘Bake’ (3h 30m)   
Yeast2 1/2tsp 
Rye Flour500g (1lb 2oz)
Sugar2tsp
Oil3tbsp
Salt2tsp
Water220ml
Guinness/Stout220ml
Seeded Soya Loaf
‘Whole Wheat’-‘Bake’ (5h)   
M
Yeast1tsp
Strong White Flour300g (11oz)
Soya Flour100g (4oz)
Sugar2tsp
Butter25g (1oz)
Salt1tsp
Water280ml
Soya Milk120ml
*Linseeds50g (2oz)
*Poppy Seeds3tbsp
*Sesame Seeds2tbsp
*Sunflower Seeds1tbsp
*Pumpkin Seeds1tbsp
•  This loaf is made with strong white flour but 
benefits from the 5 hour cycle.
• For addition of ingredients with*, follow timing instructions on P.11.• For addition of ingredients with*, follow timing instructions on P.11. 
						

							
18
19

Recipes

[french]
(white flour/wholemeal 
flour)
Make bread with a crispy 
crust and texture.
 :  Timer can be used 
for recipes with this 
symbol (4-13 hours)
Seeded Rye
‘Rye’-‘Bake’ (3h 30m)   
Yeast2 1/2tsp
Rye Flour500g (1lb 2oz)
Sugar2tsp
Oil3tbsp
Salt2tsp
Poppy Seeds2tbsp
Linseeds3tbsp
Sunflower Seeds3tbsp
Water430ml
Rye and Spelt
‘Rye’-‘Bake’ (3h 30m)   
Yeast2tsp
Rye Flour250g (9oz)
Spelt Flour250g (9oz)
Honey2tsp
Oil3tbsp
Salt2tsp
Water360ml
•  This loaf has a flat or slightly sunken top.
Spelt
‘Rye’-‘Bake’ (3h 30m)   
Yeast1 1/2tsp
Spelt Flour400g (14oz)
Honey1tsp
Oil3tbsp
Salt1tsp
Water300ml
•  This loaf has a flat or slightly sunken top.
Fruity Spelt
‘Rye’-‘Bake’-‘Medium’ Crust (3h 30m)   
Yeast1 1/2tsp
Spelt Flour500g (1lb 2oz)
Honey1tsp
Oil3tbsp
Salt1tsp
Mixed Dried Fruit150g (5oz)
Mixed Spice3tsp
Water360ml
•  This loaf has a flat or slightly sunken top.
Seeded Spelt
‘Rye’-‘Bake’-‘Dark’ Crust (3h 30m)   
Yeast1 1/2tsp 
Spelt Flour400g (14oz)
Honey1tsp
Oil3tbsp
Salt1tsp
Linseeds3tbsp
Poppy Seeds2tbsp
Sesame Seeds2tbsp
Water300ml
•  This loaf has a flat or slightly sunken top.
French
‘French’-‘Bake’ (6h)   
Yeast1tsp
Strong White Flour400g (14oz)
Butter15g (1/2oz)
Salt1tsp
Water290ml
Rustic French
‘French’-‘Bake’ (6h)   
Yeast1tsp
Strong White Flour275g (10oz)
Strong Wholemeal Flour75g (3oz)
Rye Flour50g (2oz)
Butter15g (1/2oz)
Salt1tsp
Water310ml
Bread Recipes
[rye] (SD-255 only)
(rye flour and spelt 
flour)
●  Remember to use the 
kneading blade (rye 
bread) for all these 
recipes.
●  The Raisin nut 
dispenser does not 
operate on the Rye 
programme.
●  Put any additional 
ingredients directly 
into the bread pan at 
the start. 
●  As a result of the 
consistency some flour 
may remain on the 
sides of the loaf, but 
this is normal.
●  Due to their 
consistency, the 
kneading blade 
will often become 
embedded in Rye 
Bread loaves. Wait 
for the loaf to cool 
(to avoid burning 
your hands), before 
removing the blade 
by pressing on the 
base of the loaf 
and manipulating it 
out gently to avoid 
damaging the loaf.
 :  Timer can be used 
for recipes with this 
symbol (3h 30m-13 
hours) 
Lemon and Poppy Seed Spelt
‘Rye’-‘Bake Repid’-‘Dark’ Crust (1h 55m)    
Yeast1 1/2tsp 
Spelt Flour  400g (14oz)
Milk Powder2tbsp
Honey1tsp
Oil3tbsp
Salt1tsp
Poppy Seeds3tbsp
Grated Zest from Lemon1
Lemon Juice30ml
Water280ml
•  The lemon and poppy seed loaf will have a 
closer texture than the standard spelt loaf.
[italian]
(white flour)
Make light bread for 
enjoying with pasta, etc.
●  The Raisin nut 
dispenser does not 
operate on the Italian 
programme.
●  Put any additional 
ingredients directly 
into the bread pan at 
the start.
●  Passata is a thick 
tomato sauce that 
is usually near the 
pasta sauces in 
supermarkets.
 :  Timer can be used 
for recipes with this 
symbol (4-13 hours)
Easy Ciabatta
‘Italian’-‘Bake’ (4h 30m) 
Yeast1tsp
Strong White Flour500g (1lb 2oz)
Sugar1tsp
Olive Oil3tbsp
Salt1tsp
Water300ml
Green Pesto, Onion and Garlic
‘Italian’-‘Bake’ (4h 30m) 
Yeast 3/4tsp
Strong White Flour350g (12oz)
Polenta50g (2oz)
Sugar1tsp
Salt1/2tsp 
Green Pesto2tbsp
Onion, chopped and softened with 1tsp oil75g (3oz)
Garlic clove, finely chopped2
Water250ml
Mushroom and Pancetta
‘Italian’-‘Bake’ (4h 30m) 
Yeast3/4tsp
Strong White Flour400g (14oz)
Sugar1tsp
Butter15g (1/2oz)
Salt1/2tsp
Cep Mushrooms, soaked25g (1oz)
Pancetta, cooked and chopped25g (1oz)
Water280ml
Oregano and Olive
‘Italian’-‘Bake’ (4h 30m) 
Yeast3/4tsp
Strong White Flour400g (14oz)
Sugar1tsp
Olive Oil2tbsp
Salt1/2tsp
Oregano1tbsp
Black Olives, chopped50g (2oz)
Water280ml
Three Cheeses
‘Italian’-‘Bake’ (4h 30m) 
Yeast3/4tsp
Strong White Flour400g (14oz)
Sugar1tsp
Salt1/2tsp
Dolcelatte50g (2oz)
Parmesan Cheese,grated25g (1oz)
Mozzarella50g (2oz)
Water240ml
Sundried Tomato and Parmesan
‘Italian’-‘Bake’ (4h 30m) 
Yeast3/4tsp
Strong White Flour400g (14oz)
Sugar1tsp
Salt1/2tsp
Parmesan Cheese, grated50g (2oz)
Sundried Tomatoes in Oil, chopped75g (3oz)
Water270ml
White Sandwich
‘Sandwich’-‘Bake’ (5h)    
Yeast1/2tsp
Strong White Flour400g (14oz)
Sugar1tsp
Butter15g (1/2oz)
Salt1tsp
Water280ml
[sandwich]
Make bread with a soft 
crust and texture.
 :  Timer can be used 
for recipes with this 
symbol (4-13 hours)
Brown Sandwich
‘Sandwich’-‘Bake’ (5h)    
Yeast1/2tsp
Strong Brown Flour400g (14oz)
Sugar1tsp
Butter15g (1/2oz)
Salt1tsp
Water290ml
Wholemeal Sandwich
‘Sandwich’-‘Bake’ (5h)    
Yeast1/2tsp
Strong Wholemeal Flour400g (14oz)
Sugar1tsp
Butter15g (1/2oz)
Salt1tsp
Water310ml
Granary® Sandwich
‘Sandwich’-‘Bake’ (5h)    
Yeast1/2tsp
Strong Granary Flour400g (14oz)
Sugar1tsp
Butter15g (1/2oz)
Salt1tsp
Water280ml
Tomato Focaccia
‘Italian’-‘Bake’ (4h 30m)  
Yeast3/4tsp
Strong White Flour400g (14oz)
Sugar1tsp 
Olive Oil1tbsp
Salt1tsp 
Passata150ml
Water120ml
*Green Pitted Olives50g (2oz)
* Sundried Tomatoes, chopped50g (2oz)