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Recipes
Bread Recipes
[10 Sandwich]
(SD-2501)
[09 Sandwich]
(SD-2500)
Make bread with a soft crust and
texture.
: Timer can be used for recipes
with this symbol (5–13 hours)
White Sandwich
Menu ‘10’ (SD-2500: ‘09’) (5hr)
Yeast
1
⁄
2
tsp
Strong White Flour 400 g (14 oz)
Sugar 1 tsp
Butter 15 g (
1
⁄
2
oz)
Salt 1 tsp
Water 290 mL
Brown Sandwich
Menu ‘10’ (SD-2500: ‘09’) (5hr)
Yeast
1
⁄
2
tsp
Strong Brown Flour 400 g (14 oz)
Sugar 1 tsp
Butter 15 g (
1
⁄
2
oz)
Salt 1 tsp
Water 290 mL
Wholemeal Sandwich
Menu ‘10’ (SD-2500: ‘09’) (5hr)
Yeast
1
⁄
2
tsp
Strong Wholemeal Flour 400 g (14 oz)
Sugar 1 tsp
Butter 15 g (
1
⁄
2
oz)
Salt 1 tsp
Water 310 mL
Granary® Sandwich
Menu ‘10’ (SD-2500: ‘09’) (5hr)
Yeast
1
⁄
2
tsp
Strong Granary
®
Flour 400 g (14 oz)
Sugar 1 tsp
Butter 15 g (
1
⁄
2
oz)
Salt 1 tsp
Water 280 mL
[09 Italian] (SD-2501)
[08 Italian] (SD-2500)
(white flour)
Make light bread for enjoying with
pasta, etc.
The Raisin nut dispenser does
not operate on the Italian
program.
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 (4hr 30min–
13 hours)
Easy Ciabatta
Menu ‘09’ (SD-2500: ‘08’) (4hr 30min)
Yeast 1 tsp
Strong White Flour 500 g (1 lb 2 oz)
Sugar 1 tsp
Olive Oil 3 tbsp
Salt 1 tsp
Water 310 mL
Green Pesto, Onion and Garlic
Menu ‘09’ (SD-2500: ‘08’) (4hr 30min)
Yeast
3
⁄
4
tsp
Strong White Flour 350 g (12 oz)
Polenta 50 g (2 oz)
Sugar 1 tsp
Salt
1
⁄
2
tsp
Green Pesto 2 tbsp
Onion, chopped and
softened with 1 tsp oil
75 g (3 oz)
Garlic clove, finely
chopped
2
Water 250 mL
Sundried Tomato and Parmesan
Menu ‘09’ (SD-2500: ‘08’) (4hr 30min)
Yeast
3
⁄
4
tsp
Strong White Flour 400 g (14 oz)
Sugar 1 tsp
Salt
1
⁄
2
tsp
Parmesan Cheese,
grated
50 g (2 oz)
Sundried Tomatoes in
Oil, chopped
75 g (3 oz)
Water 270 mL
Mushroom and Pancetta
Menu ‘09’ (SD-2500: ‘08’) (4hr 30min)
Yeast
3
⁄
4
tsp
Strong White Flour 400 g (14 oz)
Sugar 1 tsp
Butter 15 g (
1
⁄
2
oz)
Salt
1
⁄
2
tsp
Cep Mushrooms,
soaked
25 g (1 oz)
Pancetta, cooked and
chopped
25 g (1 oz)
Water 280 mL
Oregano and Olive
Menu ‘09’ (SD-2500: ‘08’) (4hr 30min)
Yeast
3
⁄
4
tsp
Strong White Flour 400 g (14 oz)
Sugar 1 tsp
Olive Oil 2 tbsp
Salt
1
⁄
2
tsp
Oregano 1 tbsp
Black Olives, chopped 50 g (2 oz)
Water 250 mL
Three Cheeses
Menu ‘09’ (SD-2500: ‘08’) (4hr 30min)
Yeast
3
⁄
4
tsp
Strong White Flour 400 g (14 oz)
Sugar 1 tsp
Salt
1
⁄
2
tsp
Dolcelatte 50 g (2 oz)
Parmesan
Cheese,grated
25 g (1 oz)
Mozzarella 50 g (2 oz)
Water 240 mL
Tomato Focaccia
Menu ‘09’ (SD-2500: ‘08’) (4hr 30min)
Yeast
3
⁄
4
tsp
Strong White Flour 400 g (14 oz)
Sugar 1 tsp
Olive Oil 1 tbsp
Salt 1 tsp
Passata 150 mL
Water 120 mL
Green Pitted Olives 50 g (2 oz)
Sundried Tomatoes,
chopped
50 g (2 oz)
[08 French] (SD-2501)
[07 French] (SD-2500)
(white flour/wholemeal flour)
Make bread with a crispy crust and
texture.
: Timer can be used for recipes
with this symbol (6–13 hours)
French
Menu ‘08’ (SD-2500: ‘07’) (6hr)
Yeast 1 tsp
Strong White Flour 400 g (14 oz)
Butter 15 g (
1
⁄
2
oz)
Salt 1 tsp
Water 300 mL
Rustic French
Menu ‘08’ (SD-2500: ‘07’) (6hr)
Yeast 1 tsp
Strong White Flour 275 g (10 oz)
Strong Wholemeal Flour 75 g (3 oz)
Rye Flour 50 g (2 oz)
Butter 15 g (
1
⁄
2
oz)
Salt 1 tsp
Water 310 mL
[11 Brioche] (SD-2501)
[10 Brioche] (SD-2500)
Basic Brioche
Menu ‘11’ (SD-2500: ‘10’) (3hr 30min)
Yeast 1
1
⁄
4
tsp
Strong White Flour 400 g (14 oz)
Sugar 4 tbsp
Salt 1 tsp
Skimmed Milk 2 tbsp
Butter (Cut into 2 cm cubes and
keep in fridge)
50 g (2 oz)
Water 180 mL
Egg, medium (beaten) 2 (100 g)
* Additional Butter (Cut into 1–2
cm cubes and keep in fridge)
70 g (3 oz)
•
For addition of ingredients with*, follow programming
instructions on P. 15.
Pannettone
Menu ‘11’ (SD-2500: ‘10’) (3hr 30min)
Yeast 1
1
⁄
2
tsp
Strong White Flour 400 g (14 oz)
Sugar 4
1
⁄
2
tbsp
Salt 1 tsp
Butter (Cut into 2 cm cubes and
keep in fridge)
50 g (2 oz)
Egg, medium (beaten) 2 (100 g)
Milk 200 mL
*Additional Butter (Cut into 1–2
cm cubes and keep in fridge)
70 g (3 oz)
*Orange Peel; Chopped Finely 50 g (2 oz)
*Brown Saltana 50 g (2 oz)
*Dryed Black Currant 50 g (2 oz)
•
For addition of ingredients with*, follow programming
instructions on P. 15.
[13 Speciality]
[14 Speciality Raisin]
(SD-2501)
[12 Speciality]
[13 Speciality Raisin]
(SD-2500)
Spelt White Bread
Menu ‘13’ (SD-2500: ‘12’) (4hr 30min)
MLXL
Yeast 1 tsp
1
1
⁄
4
tsp
1
1
⁄
2
tsp
Spelt White Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
600 g
(1 lb 5 oz)
Sugar 1
1
⁄
2
tsp 2 tsp 2 tsp
Salt 1
1
⁄
4
tsp 1
1
⁄
2
tsp 1
3
⁄
4
tsp
Butter 5 g (
1
⁄
5
oz) 10 g (
2
⁄
5
oz) 10 g (
2
⁄
5
oz)
Water 260 mL 340 mL 400 mL
Whole Spelt Bread
Menu ‘13’ (SD-2500: ‘12’) (4hr 30min)
MLXL
Yeast 1 tsp
1
1
⁄
4
tsp
1
1
⁄
2
tsp
Spelt Wholegrain Flour
200 g
(8 oz)
250 g
(9 oz)
300 g
(11 oz)
Spelt White Flour
200 g
(8 oz)
250 g
(9 oz)
300 g
(11 oz)
Sugar 1
1
⁄
2
tsp 2 tsp 2 tsp
Salt 1
1
⁄
4
tsp 1
1
⁄
2
tsp 1
3
⁄
4
tsp
butter 5 g (
1
⁄
5
oz) 10 g (
2
⁄
5
oz) 10 g (
2
⁄
5
oz)
Water 270 mL 350 mL 420 mL
Rye and Spelt
Menu ‘13’ (SD-2500: ‘12’) (4hr 30min)
MLXL
Yeast 1 tsp
1
1
⁄
4
tsp
1
1
⁄
2
tsp
Spelt White Flour
275 g
(
10
oz)
350 g
(12 oz)
425 g
(
15
oz)
Rye Flour
125 g
(
4
oz)
150 g
(5 oz)
175 g
(
6
oz)
Sugar 1
1
⁄
2
tsp 2 tsp 2 tsp
Salt 1
1
⁄
4
tsp 1
1
⁄
2
tsp 1
3
⁄
4
tsp
Butter 5 g (
1
⁄
5
oz) 10 g (
2
⁄
5
oz) 10 g (
2
⁄
5
oz)
Plain Yogult 120 g 150 g 180 g
Water 180 mL 230 mL 270 mL
Fruity Spelt
Menu ‘13’ (SD-2500: ‘12’) (4hr 30min)
MLXL
Yeast 1 tsp
1
1
⁄
4
tsp
1
1
⁄
2
tsp
Spelt White Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
600 g
(1 lb 5 oz)
Sugar 1
1
⁄
2
tsp 2 tsp 2 tsp
Salt 1
1
⁄
4
tsp 1
1
⁄
2
tsp 1
3
⁄
4
tsp
Butter 5 g (
1
⁄
5
oz) 10 g (
2
⁄
5
oz) 10 g (
2
⁄
5
oz)
Mixed Spice 2 tsp 2
1
⁄
2
tsp 3 tsp
Water 270 mL 350 mL 400 mL
*Mixed Dried Fruits
100 g
(4 oz)
125 g
(4
1
⁄
2
oz)
150 g
(5 oz)
• For addition of ingredients with*, see the instructions on P.14.
Rice and Spelt with Pine Nut and Fried Onion
Menu ‘14’ (SD-2500: ‘13’) (4hr 30min)
(Timer can be used on SD-2501)
MLXL
Yeast 1 tsp
1
1
⁄
4
tsp
1
1
⁄
2
tsp
Spelt White Flour
320 g
(
11
1
⁄
2
oz)
400 g
(14 oz)
480 g
(1 lb 1 oz)
Brown Rice Flour
80 g
(3 oz)
100 g
(4 oz)
120 g
(
4
1
⁄
2
oz)
Sugar 1
1
⁄
2
tsp 2 tsp 2 tsp
Salt 1
1
⁄
4
tsp 1
1
⁄
2
tsp 1
1
⁄
2
tsp
Butter 5 g (
1
⁄
5
oz) 10 g (
2
⁄
5
oz) 10 g (
2
⁄
5
oz)
Water 260 mL 340 mL 400 mL
*Pine Nut 40 g 50 g 60 g
*Fried Onion 3 tbsp 4 tbsp 5 tbsp
• For addition of ingredients with*, see the instructions on P.14.
Lemon and Poppy Seed Spelt
Menu ‘13’ (SD-2500: ‘12’) (4hr 30min)
MLXL
Yeast 1 tsp
1
1
⁄
4
tsp
1
1
⁄
2
tsp
Spelt White Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
600 g
(1 lb 5 oz)
Sugar 1
1
⁄
2
tsp 2 tsp 2 tsp
Salt 1
1
⁄
4
tsp 1
1
⁄
2
tsp 1
3
⁄
4
tsp
Butter 5 g (
1
⁄
5
oz) 10 g (
2
⁄
5
oz) 10 g (
2
⁄
5
oz)
Grated Zest from
Lemon
1
11
Lemon Juice 20 mL 20 mL 30 mL
Poppy Seed 2 tbsp 3 tbsp 3 tbsp
Water 250 mL 330 mL 380 mL