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Recipes
Cake Recipes
Hazelnut and Honey Loaf
Menu ‘15’ (SD-2500: ‘14’) (1hr)
Butter 175 g (6 oz)
Dark Brown Sugar 50 g (2 oz)
Honey 50 g (2 oz)
Eggs, medium 3
Hazelnuts, finely chopped 100 g (4 oz)
Self Raising Flour 225 g (8 oz)
Milk 60 mL (4 tbsp)
Topping (chocolate & hazelnut spread) 100 g (4 oz)
Topping (cream cheese) 50 g (2 oz)
Cream the butter, sugar and honey together until soft and
1
fluffy.
Add the eggs one at a time, beating well after each addition.
2
Stir in the hazelnuts.
Fold in the flour and mix to a soft consistency with the milk.
3
Remove the kneading blade from the bread pan and line the
4
bottom and sides with baking parchment.
Place the mixture in the bread pan, being careful to ensure
5
that the mixture is inside the baking parchment.
Select menu 15 (SD-2500: 14) and enter 1 hr on the timer.
6
After baking test with a skewer to see if the cake is cooked. If
7
the cake does require extra time, select menu 15 (SD-2500:
14) again and enter a further 3–5 mins on the timer. If it is still
just slightly sticky this will cook through during the stand period.
Take the bread pan out of the Bread Maker using oven
8
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
Beat the chocolate spread and cream cheese together and
9
spread on the top of the cooled loaf.
Coffee & Pecan Nut Cake
Menu ‘15’ (SD-2500: ‘14’) (1hr)
Butter 225 g (8 oz)
Light Muscovado Sugar 100 g (4 oz)
Eggs, medium 3
Pecan Nuts, finely chopped 75 g (3 oz)
Self Raising Flour 225 g (8 oz)
Baking Powder 1 tsp
Strong Fresh Coffee 2-3 tbsp
Optional Icing
Mascarpone Cheese 150 g (5 oz)
Icing Sugar 100 g (4 oz)
Strong Fresh Coffee 1 tbsp
Cream the butter and sugar together until soft and fluffy.
1
Add the eggs one at a time, beating well after each addition.
2
Stir in the Pecan nuts.
Fold in the flour and baking powder, and mix to a soft
3
consistency with the coffee.
Remove the kneading blade from the bread pan and line the
4
bottom and sides with baking parchment.
Place the mixture in the bread pan, being careful to ensure
5
that the mixture is inside the baking parchment.
Select menu 15 (SD-2500: 14) and enter 1 hr on the timer.
6
After baking test with a skewer to see if the cake is cooked. If
7
the cake does require extra time, select menu 15 (SD-2500:
14) again and enter a further 3–5 mins on the timer. If it is
still just slightly sticky this will cook through during the stand
period.
Take the bread pan out of the Bread Maker using oven
8
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
Beat the mascarpone cheese and icing sugar together with
9
the coffee and spread on the top of the cooled loaf.
Cherry & Marzipan Cake
Menu ‘15’ (SD-2500: ‘14’) (1hr)
Golden Caster Sugar 50 g (2 oz)
Butter 175 g (6 oz)
Eggs, medium 3
Self Raising Flour 225 g (8 oz)
Glace Cherries, chopped 100 g (4 oz)
Marzipan, grated 75 g (3 oz)
Milk 60 mL (4 tbsp)
Toasted, Flaked Almonds 15 g (
1
⁄
2
oz)
Cream the butter and sugar together until soft then beat in
1
the eggs, one at a time.
Add the flour with the cherries and grated marzipan, mix well
2
with the milk to a soft consistency.
Remove the kneading blade from the bread pan and line the
3
bottom and sides with baking parchment.
Place the mixture in the bread pan, being careful to ensure
4
that the mixture is inside the baking parchment.
Carefully sprinkle the toasted almonds on top of the mixture.
5
Select menu 15 (SD-2500: 14) and enter 1hr on the timer.
6
After baking test with a skewer to see if the cake is cooked. If
7
the cake does require extra time, select menu 15 (SD-2500:
14) again and enter a further 3–5 mins on the timer. If it is
still just slightly sticky this will cook through during the stand
period.
Take the bread pan out of the Bread Maker using oven
8
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
Soda Bread
Menu ‘15’ (SD-2500: ‘14’) (50min)
Plain Flour 400 g (14 oz)
Bicarbonate of Soda 1 tsp
Sugar 1 tsp
Salt
1
⁄
2
tsp
Buttermilk 270 mL
Milk 30 mL
Sieve the flour and bicarbonate of soda into a bowl and mix
1
well. Then add sugar and salt.
Add the buttermilk and milk, mixing quickly to form a soft
2
dough.
Remove the kneading blade from the bread pan and line the
3
bottom and sides with baking parchment.
Place the mixture into the bread pan, being careful to ensure
4
that the mixture is inside the baking parchment.
Select menu 15 (SD-2500: 14) and enter 50 mins on the
5
timer.
After baking test with a skewer to see if the bread is
6
cooked. If the bread does require extra time, select menu
15 (SD-2500: 14) again and enter a further 3–5 mins on the
timer.
Remove the bread out of the bread pan using oven gloves
7
and allow to cool.
Wholemeal Soda Bread
Menu ‘15’ (SD-2500: ‘14’) (50min)
Self Raising Wholemeal Flour 400 g (14 oz)
Bicarbonate of Soda 1 tsp
Salt 1 tsp
Medium Sized Eggs, beaten 2
Buttermilk 320 mL
Place flour and bicarbonate of soda into a bowl and mix well.
1
Then add salt.
Add the beaten eggs and buttermilk, mixing quickly to form a
2
soft dough.
Remove the kneading blade from the bread pan and line the
3
bottom and sides with baking parchment.
Place the mixture into the bread pan, being careful to ensure
4
that the mixture is inside the baking parchment.
Select menu 15 (SD-2500: 14) and enter 50 mins on the
5
timer.
After baking test with a skewer to see if the bread is
6
cooked. If the bread does require extra time, select menu
15 (SD-2500: 14) again and enter a further 3–5 mins on the
timer.
Remove the bread out of the bread pan using oven gloves
7
and allow to cool.
Yeast and Dairy Free Spelt Loaf
Menu ‘15’ (SD-2500: ‘14’) (50min)
Spelt Flour 400 g (14 oz)
Bicarbonate of Soda 1 tsp
Salt 1 tsp
Medium Sized Eggs, beaten 2
Soya milk 320 mL
Place flour and bicarbonate of soda into a bowl and mix well.
1
Then add salt.
Add the beaten eggs and soya milk, mixing quickly to form a
2
soft dough.
Remove the kneading blade from the bread pan and line the
3
bottom and sides with baking parchment.
Place the mixture into the bread pan, being careful to ensure
4
that the mixture is inside the baking parchment.
Select menu 15 (SD-2500: 14) and enter 50 mins on the
5
timer.
After baking test with a skewer to see if the bread is
6
cooked. If the bread does require extra time, select menu
15 (SD-2500: 14) again and enter a further 3–5 mins on the
timer.
Remove the bread out of the bread pan using oven gloves
7
and allow to cool.
Cornbread
Menu ‘15’ (SD-2500: ‘14’) (55min)
Plain Flour 150 g (5 oz)
Fine Cornmeal or Polenta 150 g (5 oz)
Baking Powder 1 tbsp
Salt 1 tsp
Eggs, medium 2
Carton Buttermilk 284 mL
Milk 100 mL
Butter, melted and cooled 50 g (2 oz)
Combine flour, cornmeal, baking powder and salt into a bowl
1
and mix well.
Beat the eggs with the buttermilk, milk and butter in another
2
bowl.
Pour the egg mixture into the dry ingredients and stir to a
3
smooth batter.
Remove the kneading blade from the bread pan and line the
4
bottom and sides with baking parchment.
Place the mixture into the bread pan, being careful to ensure
5
that the mixture is inside the baking parchment.
Select menu 15 (SD-2500: 14) and enter 55 mins on the
6
timer.
After baking test with a skewer to see if the bread is
7
cooked. If the bread does require extra time, select menu
15 (SD-2500: 14) again and enter a further 3–5 mins on the
timer.
Remove the bread out of the bread pan using oven gloves
8
and allow to cool.