Panasonic Breadmaker Recipe Bread Book Sd255 Manual

							
20
21

Recipes

[basic]
[gluten free]
(gluten free bread mix / 
wheat free bread mix)
 : Timer cannot be used
●  The Raisin Nut 
Dispenser does not 
operate on the Gluten 
Free programme.
●  Put any additional 
ingredients directly 
into the bread pan at 
the start.
●  You can bake gluten 
free cakes following 
our recipes on pages 
28-31 by substituting 
gluten free plain flour 
for standard plain flour.  
If self-raising flour is 
required also add 1tsp 
of gluten free baking 
powder.
●  You can purchase gluten 
free bread mix at: 
•Pharmacies 
•Health food shops 
•Major supermarkets
Gluten Free Recipes
Before making gluten free bread
If you make gluten free bread 
as part of dietary therapy, it is 
important that you avoid cross-
contamination with flour that does 
contain gluten.
Please take particular care when 
washing the bread pan and the 
kneading blade, etc.
The order of putting in ingredients 
is different
Please put in the ingredients in the 
following order so that the gluten free 
bread mix is well mixed. (The wrong 
order may result in poor rising)
➔ Water, salt, fat ➔ gluten free bread 
mix ➔ dry yeast
The outcome differs depending 
on the type of flour
The recipes above have been 
developed with particular types of 
bread mix, and so the final outcome 
may differ depending on the actual 
bread mix used. (There may be 
greater variation with wheat free 
bread mixes.)
If kneading blade becomes 
embedded in bread
 Due to their consistency, the 
kneading blade will often become 
embedded in Gluten and Wheat Free 
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.
Consume within two days
Store your finished bread in a cool, 
dry place, and consume within two 
days. If you cannot finish it all in 
time, cut it into pieces, place in a 
freezer bag and into the freezer.
■ Consult your doctor and follow the guidelines below!
■ It is made differently to other types of bread!
You can order extra bread pans and 
kneading blades at the following:
•  Customer Care Centre: 08705 357357
•  Direct Online: 
http://www.panasonic.co.uk
➔
Note
●  Making gluten free 
bread is very different 
from the normal way 
of producing bread 
in the breadmaker.  
Please read through 
the guidelines on the 
right.
●  Please consult flour 
manufacturers for 
detailed information.
●  As a result of 
consistency some flour 
may remain on the 
sides of the loaf, but 
this is normal.
Use one quantity of chosen mix and add the following ingredients to your Bread pan to 
produce the loaf of your choice. 
●  Select Medium crust unless otherwise stated.
■ Flavoured Gluten Free Loaves
Spicy Fruit Loaf
•  100g (4oz) mixed fruit
•  2tsp cinnamon
Date & Raisin Loaf 
•  juice of 2 oranges (made up to the 
quantity of water required), placed in 
the pan before gluten free mix
•  2tsp mixed spice
•  150g (5oz) chopped dates
•  100g (4oz) raisins
•  rind of 2 oranges
Maple & Pecan Loaf
•  2tbsp Maple syrup
•  50g (2oz) Pecans
Five Seeds Loaf (Dark Crust) 
•  1tbsp linseeds 
•  2tbsp sesame seeds
•  1tbsp pumpkin seeds
•  1tbsp poppy seeds
•  1tbsp sunflower seeds
Sundried Tomato & Parmesan Loaf  
(Dark Crust) 
•  50g (2oz) parmesan cheese grated
•  50g (2oz) sundried tomatoes in oil, 
drained and chopped
Gluten Free Bread
Cold Tap Water400ml
Oil2tsp
Bread Mix500g (1lb 2oz)
Yeast2tsp
Glutafin Gluten Free Bread Mix
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)   
Hot Water from the Kettle200ml
Cold Tap Water200ml
Oil1 1/2tbsp
Bread Mix500g (1lb 2oz)
Yeast2tsp
Glutafin Gluten Free Fibre Bread Mix
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)   
Gluten Free MixFibre Mix
Water400ml430ml
Salt1/2tsp1/2tsp
Oil1tbsp1tbsp
Bread Mix500g (1lb 2oz)500g (1lb 2oz)
Yeast1tsp1tsp
Juvela Bread Mixes
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)   
Brown Bread FlourWhite Bread Flour
Water330ml 310ml 
Cider Vinegar1tsp1tsp
Vegetable Oil4tbsp4tbsp
Egg, medium11
Medium Sized Egg, white11
Flour450g (1lb)450g (1lb)
Sugar1tbsp1tbsp
Salt1tsp1tsp
Yeast1 1/2tsp1 1/2tsp
Doves Farm Gluten Free
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)   
Schar Mix B Wheat Free
Water440ml
Oil1tbsp
Bread Mix500g (1lb 2oz)
Yeast1tsp
Schar Bread Mixes
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)   
Water440ml 
Vegetable Oil2tbsp
Mix500g (1lb 2oz)
Yeast1tsp
Sainsbury’s Free from Gluten and 
Wheat  Free Bread Mix with Added Fibre 
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)   
Water500ml
Salt1tsp
Oil1tbsp
Flour Mix500g (1lb 2oz)
Yeast1tsp
Glutano Flour Mix  Wheat Free
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)   
Gluten and Wheat Free
Bread MixFibre Bread Mix
Cold Tap Water450ml480ml
Oil1tbsp1tbsp
Bread Mix500g (1lb 2oz)500g (1lb 2oz)
Yeast1 1/2tsp1tsp
Glutafin Gluten Free/Wheat Free
‘Basic’-‘Bake’-‘Large’ Size-‘Dark’ Crust (4h)   
Wheat Free bread is quite different from gluten free bread as it does not contain gluten or wheat starch. Some wheat free mixes 
are better suited to longer cycles. Please check all ingredients listing for computability with your diet. Barley contains gluten.
Harvest Mix Wheat Free
Water420ml
Salt1/2tsp
Oil1tbsp
Bread Mix500g (1lb 2oz)
Yeast1tsp
Juvela Bread Mixes
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)   
Warm Water + 1 Egg + 1 Egg White made up to430ml
Melted Butter60ml
Cider Vinegar1tsp
Brown Rice Flour300g (11oz)
Potato Starch100g (4oz)
Skimmed Milk Powder50g (2oz)  
Xanthum Gum1tbsp
Sugar1tbsp
Salt1tsp
Yeast1tsp
Gluten and Wheat Free Bread
‘Basic’-‘Bake’-‘Medium’ Crust (4h)   
•  The milk powder may be omitted. 
						

							
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23

Recipes

Dough Recipes
[basic]
[whole wheat]
[rye] [french] [pizza]
The Dough setting mixes and gives the dough it’s first rising 
before you shape and bake it in your conventional oven.
 : Timer cannot be used
Prepare your ingredients according to the recipe and select 
the correct mode. When your dough is ready, shape it, 
allow it to rise, and then bake it yourself.
●  The maximum load of the Bread Maker is 600g (1lb 5oz). 
Dough recipes using 300g (11oz) of flour may be doubled.
●  When the DOUGH programme has completed its operation, 
you may find that the prepared dough is easier to shape if it 
is tipped onto a lightly floured board before handling.
Example – making plain bread rolls
1  Shaping
 Dough can be shaped into round rolls, plaits, 
knots, French sticks, large or small cobs or put in a 
traditional loaf tin.
2  Proving
 Most recipes require the dough to be left to prove i.e. to be 
left to rise after shaping, before the final baking. Generally 
the dough should be left to prove in a warm place (at 
approximately 40˚C) until the dough has doubled in size.
●  Approximate proving time-Rolls 25mins, Whole 
breads e.g. Panettone etc 50mins
●  To prevent a hard dry skin forming, cover the dough with 
a large polythene bag or cover with lightly oiled cling film.
3  Glazing/Baking
 Brush with milk, salted water, beaten egg or oil. 
Sprinkle with poppy seeds, sesame seeds. Bake 
following recipe guidelines.
●  Rolls
●  Knot
●  Hedgehogs
(Coat with a beaten egg)
Raisins
Rolls
●  Select one of the following recipes and follow the method 
below.
1
Shape dough.
3
Brush with beaten egg.
4
Bake at 220˚C/425˚F/Gas Mark 7 for 10-15mins or until golden brown.
2
Place onto a greased baking parchment and allow to prove until doubled in size. 
White Dough
‘Basic’-‘Dough’ (2h 20m)   
Yeast1 1/4tsp
Strong White Flour550g (1lb 4oz)
Sugar2tsp
Oil2tbsp
Salt1 1/2tsp
Water320ml
Brown Dough
‘Basic’-‘Dough’ (2h 20m)   
Yeast1 1/4tsp
Strong Brown Flour550g (1lb 4oz)
Sugar2tsp
Oil2tbsp
Salt1 1/2tsp
Water320ml
Wholemeal Dough 70%
‘Whole Wheat’-‘Dough’ (3h 15m)   
Yeast1 1/4tsp
Strong Wholemeal Flour 400g (14oz)
Strong White Flour  150g (5oz)
Sugar2tsp
Oil2tbsp
Salt1 1/2tsp
Water340ml
Granary® Dough
‘Whole Wheat’-‘Dough’ (3h 15m)   
Yeast1 1/4tsp
Strong Granary Flour 550g (1lb 4oz)
Sugar2tsp
Oil2tbsp
Salt1 1/2tsp
Water320ml
Wholemeal Dough 50%
‘Whole Wheat’-‘Dough’ (3h 15m)   
Yeast1 1/4tsp
Strong Wholemeal Flour 275g (10oz)
Strong White Flour  275g (10oz)
Sugar2tsp
Oil2tbsp
Salt1 1/2tsp
Water340ml
French Sticks
‘French’-‘Dough’ (3h 35m)   
Yeast1/2tsp
Strong White Flour  250g (9oz)
Butter15g (1/2oz)
Salt1/2tsp
Water150ml
Rye Dough 100%
‘Rye’-‘Dough’ (2h)   
Yeast2tsp
Rye Flour 500g (1lb 2oz)
Sugar2tsp
Oil3tbsp
Salt2tsp
Water360ml
•  Use kneading blade (rye bread).  
•  Prove for 15 minutes.
Spelt Dough
‘Rye’-‘Dough’ (2h)   
Yeast1 1/2tsp
Spelt Flour 500g (1lb 2oz)
Honey1tsp
Oil3tbsp
Salt1tsp
Water270ml
•  Use kneading blade (rye bread).  
•  Prove for 15 minutes.
Ciabatta
Stage 1 Culture : ‘Pizza’-‘Dough’ (45m)   
Yeast1/2tsp
Strong White Flour175g (6oz)
Water200ml
Stage 2 : ‘Basic’-‘Dough’ (2h 20m)   
Yeast 1/4tsp
Strong White Flour325g (11 1/2oz)
Sugar1/2tsp
Olive Oil2tbsp
Salt1 1/2tsp
Water80ml
1
Put all culture ingredients in bread pan and select Pizza Dough programme 45mins.
2
Turn off at the start/stop pad  after 15mins.
  (12 hours later) 
3
Add all ingredients listed in stage 2 and select Basic 
Dough programme 2hrs 20mins.
•  This dough can also be made as a loaf.  Follow method 
for points 1 and 2.  Increase water on stage 2 from 80-
110ml and select Italian Bake programme 4hrs 30mins.
4
Divide dough into 2 and roll each half out to a rough oblong loaf shape about 2.5cm thick.
5
Place on greased baking parchment and sprinkle with flour. Allow to prove at 40°C until doubled in size (approx 20mins).
6
Bake at 220°C/425°F/Gas Mark 7 for 20-25mins or until  golden brown.
Wholemeal Dough 100%
‘Whole Wheat’-‘Dough’ (3h 15m)   
Yeast1 1/4tsp
Strong Wholemeal Flour 550g (1lb 4oz)
Sugar2tsp
Oil2tbsp
Salt1 1/2tsp
Water340ml 
						

							
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25

Recipes

Rye and White Rolls
Stage 1 Culture : ‘Pizza’-‘Dough’ (45m)     
Yeast 1tsp
Strong White Flour75g (3oz)
Rye flour150g (5oz)
Water200ml
Stage 2 : ‘Rye’-‘Dough’ (2h)   
Yeast1tsp
Rye Flour150g (5oz)
Strong White Flour100g (4oz)
Sugar2tsp
Oil3tbsp
Salt2tsp
Water60ml
1
Put all culture ingredients in bread pan and select Pizza Dough programme 45mins.
• Use kneading blade (rye bread).
2
Turn off at the start/stop pad after 15mins.
  (12 hours later) 
3
Add all ingredients listed in stage 2 and select Rye Dough programme 2hrs.
•  This dough can be made as a loaf. Follow method for 
Points 1 and 2. Increase water on stage 2 from 60ml 
to120ml and set breadmaker to Rye Bread 3hrs 30mins.
4
Divide dough into 12-15 pieces and shape into rolls.
5
Place on greased baking parchment. Allow to prove at 40°C until doubled in size (approx 20mins). 
6
Glaze with oil and bake at 220°C/425°F/Gas Mark 7 for 10-15mins or until  golden brown.
Additional Ingredients
Butter15g (1/2oz)
Mixed Dried Fruit100g (4oz)
Soft Brown Sugar50g (2oz)
Mixed Spice1tsp
1
Knead the dough lightly and roll out to an oblong 26cm x 20cm (10’’x8’’).
2
Mix together the mixed dried fruit, soft brown sugar 
and mixed spice.  Brush the dough with melted butter and spread the fruit mixture on top.  Roll up from the long edge and cut into 8-10 slices.  Arrange in a greased 23cm (9’’) sandwich tin and allow to prove until well risen.
3
Bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until golden brown.
4
Allow to cool. Drizzle with glace icing.
Panettone 
‘Basic’-‘Dough Raisin’ (2h 20m)   
Yeast1/2tsp
Strong White Flour300g (11oz)
Sugar2tbsp
Butter15g (1/2oz)
Salt1/4tsp
Ground Cardamom1/2tsp
Grated Lemon Zest1
Medium Sized Egg, yolk1
Milk140ml
*Mixed Peel50g (2oz)
*Raisins100g (4oz)
1
Place dough in 18cm (7’’) cake tin. Allow to prove for 
approx. 30-40mins or until doubled in size.
2
Bake at 150˚C/300˚F/Gas Mark 2 for about 30mins.
Chelsea Buns 
Enriched Dough : ‘Basic’-‘Dough’ (2h 20m)   
Yeast1/2tsp
Strong White Flour250g (9oz)
Sugar1tsp
Butter25g (1oz)
Milk Powder1tbsp
Salt1/2tsp
Egg, medium1
Water100ml
Dough Recipes
Croissants 
‘Basic’-‘Dough’ (2h 20m)   
Yeast1/2tsp
Strong White Flour300g (11oz)
Sugar1tsp
Butter25g (1oz)
Salt1/2tsp
Egg, medium1
Water150ml
Butter chilled to add when rolling150g (5oz)
1
Roll dough to 20cm x 25cm (8’’ X 10’’) rectangle.
2
Divide butter into three portions. Dot one portion over the top two thirds of the dough.
3
Fold the bottom one third up and the top one third down, sealing the edges with a rolling pin. Turn the dough so that the folded edge is on the side.
4
Roll out to an oblong, dot the second portion of butter and continue as before. Repeat with the third portion.
5
Cover and allow the dough to rest in the refrigerator for 30mins.
6
Repeat the rollings three more times, cover and chill for 30mins.
7
Roll out pastry and divide into four squares. Cut each square into two triangles. Reroll the triangles so that they are the shape of those pictured below. 
8
Loosely roll up each triangle towards the point, finishing with tip underneath. Curve into a crescent shape.
9
Allow to prove until doubled in size.
10
Brush with beaten egg and bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until crisp and well browned.
Sweet Rolls/Buns Suitable for Devonshire Splits
‘Basic’-‘Dough’ (2h 20m)   
Yeast1tsp
Strong White Flour450g (1lb)
Sugar 2tbsp
Butter75g (3oz)
Salt1/2tsp
Egg, medium1
Milk250ml
1
Choose one of the above recipes.
2
Place the ingredients into the bread pan in the order listed above.
3
Select Basic Dough programme 2hrs 20mins.
4
Divide dough into 8-10 pieces and shape into baps.
5
Place on a greased baking parchment and allow to prove at 40˚C until doubled in size (approx 20mins).
6
Dust with flour.
7
Bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until golden brown.
•  For Devonshire splits, split bun and fill with cream 
and jam.  Top with glace icing.
Soft Rolls/Baps 
‘Basic’-‘Dough’ (2h 20m)   
Yeast1tsp
Strong White Flour450g (1lb)
Sugar 1/2tsp
Butter25g (1oz)
Salt1/2tsp
Egg, medium1
Water**250ml
**  For a slightly denser roll try 125ml water and 125ml milk.
Hot Cross Buns
‘Basic’-‘Dough Raisin’ (2h 20m)   
Enriched Dough Ingredients (above)One batch
Cinnamon1tsp
Mixed Spice1/2tsp
* Mixed Dried Fruit100g (4oz)
1
Divide mixture into eight balls. Place on a lightly greased baking tray and allow to prove. Make a paste with approx. 2tbsp flour mixed with 2tbsp water and pipe a cross over the buns, or top with thin slices of shortcrust pastry.
2
Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or until golden brown.
3
While still HOT, brush with a sugar glaze — 40g (1 1/2oz) sugar in 4tbsp water, boiled until a syrup is reached — (approx. 5mins).
• For addition of ingredients with*, follow timing instructions on P.11. 
						

							
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27

Recipes

Wholemeal Walnut Rolls 70% 
‘Whole Wheat’-‘Dough’ (3h 15m)   
Yeast1tsp
Strong Wholemeal Flour350g (12oz)
Strong White Flour 100g (4oz)
Medium Oatmeal50g (2oz)
Maple Syrup2tbsp
Oil2tbsp
Salt1 1/2tsp
Water320ml
Walnut100g (4oz)
1
Divide dough into 12 large rolls or 20 dinner rolls.
2
Place on greased baking parchment and sprinkle with flour. Allow to prove at 40°C until doubled in size (approx 20 mins).
3
Bake at 220°C/425°F/Gas Mark 7 for 12-15mins or until  golden brown.
Dough Recipes
Yeast1 1/4tsp 
Strong White Flour550g (1lb 4oz)
Sugar2tsp
Olive Oil2tbsp
Salt1 1/2tsp
Water310ml
Dough for Tear & Share Bread 
‘Basic’-‘Dough’ (2h 20m)   
Olive Tear & Share Bread
Dough for Tear & Share Bread (above)One batch
Tapenade (green or black)6tbsp
Olives, chopped25g (1oz)
Olive Oil2tbsp
1
Roll dough out into a rectangular sheet 1 1/2cm (1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’).
2
Spread the Tapenade over the dough, sprinkle the 
chopped olives & drizzle with 1 tbsp of the oil. Roll up from the short end like a swiss roll.
3
Cut the dough into 4cm (1 1/2’’) slices with a sharp knife & place close together in a 20cm (8’’) round greased cake or flan tin, cut sides up.
4
Drizzle with the remaining tbsp of oil and allow to prove until doubled in size.
5
Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or until golden brown.
•  Delicious served warm with tapas or pasta dishes.
Pepperoni Tear & Share Bread
Dough for Tear & Share Bread (P.26)One batch
Tomato Puree or Sun Dried Tom Puree4tbsp
Pepperoni, chopped50g (2oz)
Mozarella Cheese, grated100g (4oz)
Dried Oregano or Basil1tsp
Olive Oil1tbsp
•  Delicious served warm with pasta dishes. Use sundried 
tomatoes in place of pepperoni for vegetarians.
1
Roll dough out into a rectangular sheet 1 1/2 cm (1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’).
2
Spread the tomato puree over the dough & scatter the pepperoni & cheese. Roll up from the short end like a swiss roll.
3
Cut the dough into 4cm (1 1/2’’) slices with a sharp knife & place close together in a 20cm (8’’) round greased cake or flan tin, cut sides up.
4
Drizzle with the olive oil & sprinkle with the dried herbs and allow to prove until doubled in size.
5
Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or until golden brown.
Yeast1/2tsp 
Strong White Flour300g (11oz)
Olive Oil1tbsp
Salt1tsp
Water170ml
Pizza
‘Pizza’-‘Dough’ (45m)   
1
Press out dough using the heel of your hand to a 25cm (10’’) circle or two 25cm (10’’) circles for thin and crispy base.
2
Allow to prove in a warm place for 10-15mins. 
3
Add topping of your choice and bake on 220˚C/425˚F/Gas Mark 7 for 15-20mins, depending on amount of topping. 
•  To freeze pizza bases follow method to stage 2 and bake 
without toppings for 5mins. Allow to cool, freeze. To use 
remove from freezer immediately add topping (not too 
much) and bake as above stage 3.
Yeast1/2tsp 
Strong White Flour300g (11oz)
Olive Oil1tbsp
Salt1tsp
Water170ml
Focaccia
‘Pizza’-‘Dough’ (45m)   
1
Roll and pat the dough into a 30cm x 25cm (12’’ x 10’’) rectangle.
2
Make indentations over the whole dough using your fingertips.
3
Add one of the following toppings:
•  1 small red onion sliced & softened with 1tsp olive 
oil and 1tsp balsamic vinegar. (Do this in a bowl 
covered in cling film in the microwave for 1-2min).
•  2tbsp chopped black or green olives.
•  2 chopped cloves of garlic, sea salt and cracked 
black pepper corns.
• 2tbsp chopped sundried tomatoes.
4
 Allow to prove in a warm place for 30mins.
5
Drizzle with olive oil and bake at 190°C/375°F/Gas Mark 5 for 20-30mins or until golden at the edges and cooked well in the centre.
•  Serve warm with pasta dishes.
Picnic Tear & Share Bread
Dough for Tear & Share Bread (P.26)One batch
Grainy Mustard2tbsp
Cooked Ham, chopped75g (3oz)
Strong Cheddar Cheese, grated75g (3oz)
•  Delicious served warm with soup or with a Ploughmans 
lunch.
1
Roll dough out into a rectangular sheet 1 1/2cm (1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’).
2
Spread the mustard over the dough & scatter the ham & cheese–reserve a little of the cheese to sprinkle on top. Roll up from the short end like a swiss roll.
3
Cut the dough into 4cm (1 1/2’’) slices with a sharp knife & place closed together in a cheese and allow to prove until doubled in size. 20cm (8’’) round greased cake or flan tin, cut sides up. 
4
Sprinkle with the remaining.
5
Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or until golden brown.
Viennese Rolls 
‘Basic’-‘Dough’ (2h 20m)   
Yeast3/4tsp
Strong White Flour400g (14oz)
Sugar50g (2oz)
Butter100g (4 oz)
Salt1/2tsp
Medium Sized Eggs, yolk2
Egg, medium1
Milk warmed150ml
Filling (jam or mincemeat) 1/2jar
Glaze (milk)45ml (3tbsp)
1
Put all the main ingredients in the bread pan in the order listed above. Select Basic Dough programme 2hrs 20mins.  
2
Remove dough from bread pan and divide in half.
3
Roll out half the dough to a square shape until it is about 1cm (1/2’’) thick.
4
Cut into eight squares. (Tip: Reroll each  piece individually if it needs it, to produce a better square shape, approximately 10cm x 10cm (4’’ x 4’’) in size.)
5
Place half a teaspoon of filling in the centre of each piece of dough. Draw up the corners and edges to make a bundle. Repeat with all 8 pieces.
6
Glaze the bundles with milk and place half of them, in a greased 8’’ (20cm) cake tin, with the gathered side down.
7
Repeat steps 3 to 6 with the rest of the dough in a second tin.
8
Bake on Convection 180˚C for 15-20mins or until golden  brown.
•  Serve just warm as a breakfast or tea-time treat.
Sweet Brioche Dough 
‘Basic’-‘Dough’ (2h 20m)   
Yeast1tsp
Strong white flour250g (9oz)
Sugar3tbsp
Butter75g (3oz)
Salt1/2tsp
Egg, medium2
Milk2tbsp
Egg, medium to glaze1
1
Select Basic Dough programme 2hrs 20mins. 
2
Tip dough out of the bread pan and shape three quarters into a ball and place in the bottom of a lightly greased brioche tin. Press a hole in the centre. Shape the remainder of the dough into a ball and place in the centre.
3
Allow to prove for 30mins at 40˚C.
4
Glaze with beaten egg and bake in a preheated oven at 190˚C/375˚F/Gas Mark 5 for 25mins or until 
golden brown. 
						

							
28
29

Recipes

Cake Recipes
[bake only]
Bake cakes and 
teabreads.
 : Timer cannot be used
●  Use BAKE ONLY 
mode for these 
recipes.
●  This mode is not suitable 
for all types of cake, such 
as Victoria sandwich or 
those that require going 
into a hot oven.
●  Always use our 
tablespoon and 
teaspoon measure in 
these recipes. 
The cake is made according 
to the recipe in a separate 
mixing bowl and then baked 
inside the bread pan.
3
2
1
Mix the ingredients in 
a bowl.
Line the bottom and 
sides of the bread pan 
with baking parchment 
and pour in the mixture.  
•  Make sure that the 
kneading blade is 
removed from the 
pan before the cake 
mixture is added.
•  Ensure that the cake 
mixture is kept inside 
the baking parchment.
Set the breadmaker. 
(P.12)
•  The maximum 
baking time is 1 hour 
and 30 minutes.
Butter100g (4oz)
Golden Syrup200g (8oz)
Self Raising Flour300g (11oz)
Baking Powder3ml (1/2tsp)
Ground Cinnamon3ml (1/2tsp)
Ground Cloves3ml (1/2tsp)
Medium Sized Eggs, beaten2
Tart Dessert Apples  e.g. Granny Smiths, grated2
Preserved Stem Ginger, drained and finely chopped75g (3oz)
Demerara Sugar1 1/2tbsp
Apple & Ginger Cake ‘Bake only’ (55m)   
1
Warm the butter and syrup until just melted. This can be done on the hob or in the microwave oven. (High power for 1min).
2
Sieve the flour, baking powder and spices into a bowl. Add the syrup mixture and the beaten eggs. 
3
Add the grated apple and the chopped ginger and mix well.
4
Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.
5
Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment.
6
Carefully sprinkle the Demerara sugar on top of the mixture.
7
Select Bake Only programme and enter 55mins on the timer.
8
After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select the Bake Only programme again and enter a further 3-5mins on the timer. If it is still just slightly sticky this will cook through during the stand period.
9
Take the bread pan out of the breadmaker using oven gloves. Leave to stand for 5-10mins before removing from the bread pan and allo wing to cool.
Soft Light Brown Sugar50g (2oz) 
Butter75g (3oz) 
Egg, medium1 
Plain Flour225g (8oz) 
Baking Powder2tsp
Grated Rind1 lemon 
Lemon Juice1tbsp 
Medium Bananas, peeled & mashed4
Walnuts, roughly chopped50g (2oz)
Walnuts, finely chopped 15g (1/2oz)
Banana and Walnut Loaf ‘Bake only’ (45m)   
1
Cream the butter and sugar together until soft then beat in the egg.
2
Add the sieved flour and baking powder together with the lemon rind and juice.
3
Add the mashed bananas and the roughly chopped walnuts and mix to a 
soft consistency.
4
Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.
5
Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment.
6
Carefully sprinkle the finely chopped walnuts on top of the mixture.
7
Select Bake Only programme and enter 45mins on the timer. 
8
After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select the Bake Only programme again and enter a further 3-5mins on the timer. If it is still just slightly sticky this will cook through during the stand period.
9
Take the bread pan out of the bread maker using oven gloves. Leave to stand for 5-10mins before removing from the bread pan and allowing to cool. 
•  Delicious spread with butter.
Butter125g (4oz)
Mixed Dried Fruit300g (11oz)
Light Brown Soft Sugar50g (2oz)
Juice of 1 Orange45ml (3tbsps)
Zest of 1 Orange
Guinness® or Caffreys®120ml (4floz)
Bicarbonate of Soda5ml (1tsp)
Medium Sized Eggs, beaten2
Plain Flour200g (7oz)
Mixed Spice8ml (1 1/2tsp) 
Topping (flaked almonds)15g (1/2oz)
Topping (demerara sugar)15g (1/2oz)
1
Heat the butter, dried fruit, sugar, zest and juice of an orange and Guinness® together until the fruit plumps up. This can be done on the hob by bringing the ingredients to the boil, stirring and then simmering for 10-15mins or heating in the microwave oven on High power for 8mins, stirring twice.
2
Leave to cool for 10mins, then stir in the bicarbonate of soda, this will make the mixture foam. 
3
Stir in the eggs, flour and mixed spice, and mix well.
4
Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. 
5
Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment.
6
Sprinkle the flaked almonds and demerara on the top of the mixture.
7
Select Bake Only programme and enter 45mins on the timer.
8
After baking test with a skewer to see if the cake is cooked.  If the cake does require extra time, select the Bake Only programme again and enter a further 3-5mins on the timer. If it is still just slightly sticky this will cook through during the stand period.
9
Take the bread pan out of the breadmaker using oven gloves. Leave to stand for 5-10mins before removing from the bread pan and allowing to cool.
Mixed Dried Fruit350g (12oz)
Chopped Dates50g (2oz)
Chopped Walnuts50g (2oz)
Chopped Cherries100g (4oz)
Strong tea300ml (10 floz)
Butter75g (3oz)
Medium Sized Eggs, beaten3
Plain Flour250g (9oz)
Bicarbonate of Soda5ml (1tsp)
Fruit Tea Bread ‘Bake only’ (55m)   
1
Place the fruit, dates, walnuts, cherries, water and butter together and heat until the fat has melted and the liquid is hot. This can be done on the hob or in the microwave oven. (High power for 3-4mins)
2
Allow to cool slightly, then add eggs, flour and the bicarbonate of soda. Mix well. 
3
Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.
4
Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment.
5
Select Bake Only programme and enter 55mins on the timer.
6
After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select the Bake Only programme again and enter a further 3-5mins on the timer. If it is still just slightly sticky this will cook through during the stand period.
7
Take the bread pan out of the breadmaker using oven gloves. Leave to stand for 5-10mins before removing from the bread pan and allowing to cool.
Demerara Sugar25g (1oz)
Butter75g (3oz)
Golden Syrup50g (2oz)
Black Treacle75g (3oz)
Plain Flour225g (8oz)
Ground Ginger8ml (1 1/2tsp)
Baking Powder8ml (1 1/2tsp)
Bicarbonate of Soda3ml (1/2tsp)
Salt3ml (1/2tsp)
Milk150ml (1/4 pint)
Medium Sized Egg, beaten1
Gingerbread  ‘Bake only’ (35m)   
1
Warm sugar, butter, golden syrup and treacle together until just melted.  This can be done on the hob or in the microwave oven (High power for 1min).
2
Stir in all of the sieved dry ingredients. 
3
Mix in the milk and the beaten egg.
4
Beat thoroughly with a wooden spoon.
5
Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.
6
Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment.
7
Select Bake Only programme and enter 35mins on the timer.
8
After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select 
the Bake Only programme again and enter a further 3-5mins on the timer. If it is still just slightly sticky this will cook through during the stand period.
9
Take the bread pan out of the breadmaker using oven gloves.  Leave to stand for 5-10mins before removing from the bread pan and allowing to cool.
Boozy Cake ‘Bake only’ (45m)    
						

							
30
31

Recipes

Butter175g (6oz)
Dark Brown Sugar50g (2oz)
Honey50g (2oz)
Eggs, medium3
Hazelnuts, finely chopped 100g (4oz)
Self Raising Flour225g (8oz)
Milk60ml (4tbsp)
Topping (chocolate & hazelnut spread)100g (4oz)
Topping (cream cheese)50g (2oz)
Hazelnut and Honey Loaf ‘Bake only’ (50m)   
1
Cream together the butter, sugar and honey until soft and fluffy.
2
Add the eggs one at a time, beating well after each addition. Stir in the hazelnuts.
3
Fold in the flour and mix to a soft consistency with the milk.
4
Remove the kneading blade from the bread pan and 
line the bottom and sides with baking parchment.
5
Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment.
6
Select Bake Only programme and enter 50mins on the timer.
7
After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select the Bake Only programme again and enter a further 3-5mins on the timer. If it is still just slightly sticky this will cook through during the stand period.
8
Take the bread pan out of the breadmaker using oven gloves. Leave to stand for 5-10mins before removing from the bread pan and allowing to cool.
9
Beat the chocolate spread & cream cheese together & spread on the top of the cooled loaf.
Butter225g (8oz)
Light Muscovado Sugar100g (4oz)
Eggs, medium3
Pecan Nuts, finely chopped 75g (3oz)
Self Raising Flour225g (8oz)
Baking Powder1tsp
Strong Fresh Coffee2-3tbsp
Coffee & Pecan Nut Cake ‘Bake only’ (50m)   
1
Cream together the butter, sugar until soft and fluffy.
2
Add the eggs one at a time, beating well after each addition. Stir in the Pecan nuts.
Cake Recipes
Golden Caster Sugar50g (2oz)
Butter175g (6oz)
Eggs, medium3
Self Raising Flour225g (8oz)
Glace Cherries, chopped100g (4oz) 
Marzipan, grated75g (3oz)
Milk60ml (4tbsp)
Toasted, Flaked Almonds15g (1/2oz)
Cherry & Marzipan Cake ‘Bake only’ (55m)   
1
Cream the butter and sugar together until soft then beat in the eggs, one at a time.
2
Add the flour with the cherries & grated marzipan, mix well with the milk to a soft consistency.
3
Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.
4
Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment.
5
Carefully sprinkle the toasted almonds on top of the mixture.
6
Select Bake Only programme and enter 55mins on the timer.
7
After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select the Bake Only programme again and enter a further 3-5mins on the timer. If it is still just slightly sticky this will cook through during the stand period.
8
Take the bread pan out of the breadmaker using oven gloves. Leave to stand for 5-10mins before removing from the bread pan and allowing to cool.
3
Fold in the flour and mix to a soft consistency with the coffee.
4
Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.
5
Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment.
6
Select Bake Only programme and enter 50mins on the timer.
7
After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select the Bake Only programme again and enter a further 3-5mins on the timer. If it is still just slightly sticky this will cook through during the stand period.
8
Take the bread pan out of the breadmaker using oven gloves. Leave to stand for 5-10mins before removing from the bread pan and allowing to cool.
9
Beat the mascarpone cheese and icing sugar together with the coffee & spread on the top of the cooled loaf.
•   Optional Topping:  
Mascarpone Cheese    150g (5oz)  
Icing Sugar      100g (4oz)  
Strong Fresh Coffee    1tbsp
Plain Flour400g (14oz)
Bicarbonate of Soda1tsp
Sugar1tsp
Salt1/2tsp
Buttermilk270ml
Milk30ml
Soda Bread ‘Bake only’ (45m)   
1
Sieve the flour and bicarbonate of soda into a bowl and mix well. Then add sugar and salt.
2
Add the buttermilk and milk, mixing quickly to form a soft dough.
3
Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.
4
Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment.
5
Select Bake Only programme and enter 45mins on the timer.
6
After baking test with a skewer to see if the bread is cooked. If the bread does require extra time, select the Bake Only programme again and enter a further 3-5mins on the timer. 
7
Remove the bread out of the pan using oven gloves and allow to cool.
Self Raising Wholemeal Flour400g (14oz)
Bicarbonate of Soda1tsp
Salt1tsp
Medium Sized Eggs, beaten2
Buttermilk320ml 
Wholemeal Soda Bread ‘Bake only’ (45m)   
1
Place flour and bicarbonate of soda into a bowl and mix well. Then add salt.
2
Add the beaten eggs and buttermilk, mixing quickly to form a soft dough.
3
Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.
4
Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment.
5
Select Bake Only programme and enter 45mins on the timer.    
6
After baking test with a skewer to see if the bread is cooked. If the bread does require extra time, select the Bake Only programme again and enter a further 3-5mins on the timer.
7
Remove the bread out of the pan using oven gloves and allow to cool.
Spelt Flour400g (14oz)
Bicarbonate of Soda1tsp
Salt1tsp
Medium Sized Eggs, beaten2
Soya milk320ml
Yeast and Dairy Free Spelt Loaf ‘Bake only’ (45m)   
1
Place flour and bicarbonate of soda into a bowl and mix well. Then add salt.
2
Add the beaten eggs and soya milk, mixing quickly to form a soft dough.
3
Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.
4
Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment.
5
Select Bake Only programme and enter 45mins on 
the timer.
6
After baking test with a skewer to see if the bread is cooked. If the bread does require extra time, select the Bake Only programme again and enter a further 3-5mins on the timer.
7
Remove the bread out of the pan using oven gloves and allow to cool.
Plain Flour150g (5oz)
Fine Cornmeal or Polenta150g (5oz)
Baking Powder1tbsp
Salt1tsp
Eggs, medium2
Carton Buttermilk284ml
Milk100ml
Butter, melted and cooled50g (2oz)
Cornbread ‘Bake only’ (50m)   
1
Combine flour, cornmeal, baking powder and salt into a bowl and mix well.
2
Beat the eggs with the buttermilk, milk and butter in another bowl.
3
Pour the egg mixture into the dry ingredients and stir to a smooth batter.
4
Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.
5
Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment.
6
Select Bake Only programme and enter 50mins on the timer.
7
After baking test with a skewer to see if the bread is cooked. If the bread does require extra time, select the Bake Only programme again and enter a further 3-5mins on the timer.
8
Remove the bread out of the pan using oven gloves and allow to cool.
  
						

							
32
33

How to Clean
Troubleshooting

Before cleaning, unplug your breadmaker and allow it to cool down.
Care & Cleaning
Raisin nut dispenser
(SD-255 only)
Body and lid
Bread pan &  
kneading blade
Measuring spoon & cup
•  The colour of the inside of the 
unit may change with use.
●  Wash after 
each use to 
remove any 
residue.
Temperature 
sensor
Remove and wash with water.
Wipe with a damp cloth.
●  Wipe gently to avoid 
damaging the temperature 
sensor.
Dispenser lid
(SD-255 only)
●  Align the connections and 
detach the lid. (Wait until the 
machine has cooled down 
first, because it will be very 
hot immediately after use)
●  Take care not to damage 
the seal. (Damage could 
lead to leakage of steam, 
condensation, or deformation)
Remove and wash with water.
●  Ensure the area around the 
shaft is cleaned thoroughly.
●  If cannot remove the kneading 
blade, soak in warm water for 
5-10 minutes.
Wash the kneading blade in 
warm soapy water.
Wash with water.
■ To avoid damaging your breadmaker...
●  Do not use anything abrasive! 
(cleansers, scouring pads etc)
●  Do not wash any part of your 
breadmaker in the dishwasher!
●  Do not use benzene, thinners, or alcohol!
●  Keep your breadmaker clean and dry.
●  Put water inside the pan only.  Do 
not submerge the pan in water.
●  Not dishwasher safe
Troubleshooting
Cause ➔ ActionProblem
Before calling for service, please check through this section.
●  You have used too much yeast. 
➔  Check the recipe and measure out the correct amount using the 
measuring spoon provided.
●  You have used too much liquid. 
➔  Some types of flour absorb more water than others, so try using 10-20ml 
less water.
My bread is full of air 
holes.
●  The quality of your flour isn’t very good. 
➔  Try using a different brand of flour.
●  You have used too much liquid. 
➔  Try using 10-20ml less water.
My bread seems to 
have collapsed after 
rising.
●  You have used too much yeast/water.
➔  Check the recipe and measure out the correct amount using the 
measuring spoon (yeast)/cup (water) provided.
➔  Check that excess water amount is not included in other ingredients.
●  You have not used enough flour. 
➔  Carefully weigh the flour using scales.
My bread has risen 
too much.
●  You are not using enough yeast, or your yeast is old. 
➔  Use the measuring spoon provided. Check the yeast’s expiry date. 
●  There has been a power failure, or the machine has been stopped during 
breadmaking. 
➔  The machine switches off if it is stopped for more than ten minutes. You 
will need to remove the bread from the pan and start again with new 
ingredients.
Why is my bread pale 
and sticky?
●  The quality of the gluten in your flour is poor, or you have not used strong 
flour. (Gluten quality can vary depending on temperature, humidity, how the 
flour is stored, and the season of harvest) 
➔  Try another type, brand or another batch of flour.
●  The dough has become too firm because you haven’t used enough liquid. 
➔  Stronger flour with higher protein content absorbs more water than 
others, so try adding an extra 10-20ml of water.
●  You are not using the right type of yeast. 
➔  Use a dry yeast from a sachet, which has ‘Easy Blend’, ‘Fast Action’ or 
‘Easy Bake’ written on it.  
This type does not require pre-fermentation.
●  You are not using enough yeast, or your yeast is old. 
➔  Use the measuring spoon provided. Check the yeast’s expiry date. 
●  The yeast has touched the liquid before kneading. 
➔  Check that you have put in the ingredients in the correct order according 
to the instructions, adding the water and liquids last of all. (P.8)
●  You have used too much salt, or not enough sugar.
➔  Check the recipe and measure out the correct amounts using the 
measuring spoon provided.
➔  Check that salt and sugar is not included in other ingredients.
My bread does not 
rise.
The top of my bread 
is uneven. 
						

							
34
35

Troubleshooting

Troubleshooting
Cause ➔ ActionProblem
Before calling for service, please check through this section.
●  You have used too much flour, or you are not using enough liquid. 
➔  Check the recipe and measure out the correct amount using scales for 
the flour or the measuring cup provided for liquids.
There is excess flour 
around the bottom and 
sides of my bread.
●  You haven’t put the kneading blade in the bread pan. 
➔  Make sure the blade is in the pan before you put in the ingredients.
●  There has been a power failure, or the machine has been stopped during 
breadmaking. 
➔  The machine switches off if it is stopped for more than ten minutes. You 
might be able to start the loaf again, though this might give poor results if 
kneading had already begun.
●  The kneading mounting shaft in the bread pan is stiff and does not rotate. 
➔  If the kneading mounting shaft does not rotate when the blade is 
attached, you will need to replace the kneading mounting shaft unit 
(consult the place of purchase or a Panasonic service centre).
Why has my bread 
not mixed properly?
●  The ‘DOUGH’ option was selected. 
➔  The ‘DOUGH’ option does not include a baking process.
●  There has been a power failure, or the machine has been stopped during 
breadmaking. 
➔  The machine switches off if it is stopped for more than approx. ten 
minutes. You can try baking the dough in your oven if it has risen and 
proved.
●  There is not enough water and the motor protection device has activated. 
This only happens when the unit is overloaded and excessive force is 
applied to the motor. 
➔  Visit place of purchase for a service consultation. Next time, check the 
recipe and measure out the correct amount using the measuring cup 
provided for liquid and scales for weighing flour.
My bread has not 
been baked.
●  A small amount of dough will escape 
through the four holes (so that it 
does not stop the rotating parts 
from rotating). This is not a fault, but 
check occasionally that the kneading 
mounting shaft rotate properly. 
➔  If the kneading mounting shaft 
does not rotate when the blade is 
attached, you will need to replace 
the kneading mounting shaft unit 
(from our Customer Support dept 
on 08705 357357 or write to the 
UK address on the back cover).
Dough leaks out of 
the bottom of the 
bread pan.
Dough release 
holes  
(4 in total)
(Bottom of bread pan)
Kneading mounting shaft
Kneading mounting 
shaft unit
Part no. ADA29A115
Cause ➔ ActionProblem
●  You have left the bread in the bread pan for too long after baking.  
➔  Remove the bread promptly after baking.
●  There has been a power failure, or the machine has been stopped during 
breadmaking. 
➔  The machine switches off if it is stopped for more than ten minutes. You 
may try baking the dough in your oven.
The sides of my bread 
have collapsed and 
the bottom is damp.
●  This is because the blade fits loosely on the shaft. (This is not a fault)The kneading blade rattles.
●  The dough is a little stiff. 
➔  Allow the bread to cool completely before removing the blade carefully. 
Some types of flour absorb more water than others, so try adding an 
extra 10-20ml of water next time.
●  Crust has built up underneath the blade. 
➔  Wash the blade and its spindle after each use.
The kneading blade 
stays in the bread 
when I remove it from 
the bread pan.
●  The steam remaining in the bread after cooking can pass into the crust and 
soften it slightly. 
➔  To reduce the amount of steam, try using 10-20ml less water.
The crust creases and 
goes soft on cooling.
●  To make your bread crispier, you could use the ‘french’ mode or the ‘DARK’ 
crust colour option, or even bake it in the oven at 200°C/gas mark 6 for an 
extra 5-10 minutes.
How can I keep my 
crust crispy?
●  It was too hot when you sliced it. 
➔  Allow your bread to cool on rack before slicing to release the steam.
My bread is sticky and 
slices unevenly.
TEMP appears on the 
display.
●  The unit is hot (above 40°C/105°F).  
➔  Allow the unit to cool down to below 40°C/105°F before using it again 
(TEMP will disappear, and the red operation light will go out).
●  There has been a power failure for approx. 10 minutes (the plug has been 
accidentally pulled out, or the breaker has been activated), or there is 
another problem with the power supply. 
➔  The operation will not be affected if the problem with the power supply 
is only momentary. The breadmaker will operate again if its power is 
restored within 10 minutes, but the end result may be affected.
POWER ALERT 
appears on the 
display.
●  There has been a power failure for a certain amount of time (differs 
depending on the circumstances-e.g. mains power failure, unplugging, 
malfunctioning fuse or breaker). 
➔  Remove the ingredients and start again using new.
0:00 appears on the 
display.
●  Ingredients may have been spilt on the heating element. 
➔  Sometimes a little flour, raisins or other ingredients may be flicked out 
of the bread pan during mixing. Simply wipe the element gently after 
baking once the breadmaker has cooled down.
I can smell burning while 
the bread is baking.
Smoke is coming out 
of the steam vent.