SD 2501 PDF

Specification
Automatic Bread Maker

Power supply
230240 V
Power consumed
505550 W
Capacity
(Strong flour for a loaf)

(Strong flour for a dough)
(Yeast)
Capacity of raisin nut dispenser
max. 150 g dried fruit/nuts
Timer
Digital timer (up to 13 hours)
Weight
Accessories
max. 600 g
max. 600 g
max. 8 g
Model No.
min. 400 g
min. 250 g
min. 0.75 g
(SD-2501) approx. 38.2 25.6 38.9 cm

(SD-2500) approx. 36.2 25.6 38.9 cm
(SD-2501) approx. 7.0 kg
(SD-2500) approx. 6.5 kg
Measuring cup, measuring spoon
How to Clean
Panasonic Test and Development Kitchen

Panasonic Consumer Electronics U.K.
A Division of Panasonic U.K. Ltd
Willoughby Road, Bracknell, Berks, RG12 8FP
Thank you for purchasing this Panasonic product.

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-2501 model.
(See P. 2 for the differences in functions between
the two)
This product is intended for household use only.
Recipes
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-2501
How to Use
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.
Troubleshooting
Importers 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
Panasonic Corporation
Web Site: http://www.panasonic.co.uk/
SD-2501/SD-2500
Before Use
Dimensions (H W D)
OPERATING INSTRUCTIONS AND RECIPES (Household Use)
50 Hz
DZ50E166
F0211S0
Printed in China
Contents
Safety Instructions
Before Use
In order to prevent accidents or injuries to the user, other people, and damage to property, please follow the instructions
below.
Safety Instructions 3
Accessories/Parts Identification 6
Bread-making Ingredients 8
These instructions are for two different

Bread Maker models
SD-2501
How to Use
Raisin nut dispenser
The following charts indicate the degree of damage caused by wrong operation.
serious injury or
Warning: Indicates
death.
risk of injury or
Caution: Indicates
property damage.
The symbols are classified and explained as follows.

This symbol indicates prohibition.
This symbol indicates requirement that must be

followed.
Before Use
List of Bread Types and Baking Options 10

Baking Bread 12
When adding extra ingredients 14
Baking Brioche 15
Making Dough 16
Making Brioche Dough 17
Baking Cakes 18
Making Jam 19
Making Compote 20
Please make sure to follow these instructions.
Warning
Recipes
Recipe Contents 21
Recipes 2241
If using dried fruit such as raisins, nuts, or seeds, these are
added automatically. (P. 14)
How to Clean
Care & Cleaning 42
SD-2500
To Protect the Non-stick Finish
Additional ingredients should be added manually when the

beep sounds. (P. 14)
To protect the non-stick finish 43
Do not use the appliance if the power cord or power plug is damaged or the power
plug is loosely connected to the power outlet.
(It may cause an electric shock, or fire due to short circuit.)
If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified
person in order to avoid a hazard.
Do not damage the power cord or power plug.
(It may cause an electric shock, or fire due to short circuit.)
Following actions are strictly prohibited. (Modifying, placing near heating elements, bending, twisting, pulling,
putting heavy objects on top, and bundling the cord.)
Do not plug or unplug the power cord with wet hands.
(It may cause an electric shock.)
Troubleshooting
Troubleshooting 44
Do not exceed voltage on the outlet and do not use alternate current other than
listed on the appliance.
(It may cause an electric shock or fire.)
The photographs and illustrations in this manual are of the
SD-2501 model.
Make sure the voltage supplied to the appliance is the same as your local supply.
Plugging other devices into the same outlet may cause an electric overheating.
Insert the power plug firmly.

(Otherwise it may cause an electric shock and fire caused by the heat that may generate around the plug.)
Clean the power plug regularly.
(A soiled power plug may cause insufficient insulation due to the moisture and lint build-up, which may cause a
fire.)
Unplug the power plug, and wipe with the dry cloth.
Safety Instructions
Warning
Discontinue using the appliance immediately and unplug in the unlikely event that
this appliance stops working properly.
Do not touch, block or cover the steam vent holes during use.
(It may cause a burn.)
Especially pay attention for children.
Do not disassemble, repair or modify this appliance.
(It may cause a fire, electric shock or injury.)
Consult a Panasonic dealer and have it serviced by an authorized technician.
Do not immerse the appliance in water or splash it with water.
(It may cause an electric shock, or catch a fire due to short circuit.)
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.
(It may cause a burn, injury or electric shock.)
Do not use the appliance on following places.

Position the Bread Maker on a firm, dry, clean, flat heatproof worktop at least
10 cm (4 inches) from the edge of the worktop.
(It may cause the appliance to slip and fall from the worktop.)
Do not place on unstable surfaces, on electrical appliances such as a refrigerator,
on materials such as tablecloths or on carpet, etc.
(It may cause falling or a fire.)
During baking the unit heats up. The Bread Maker should be placed at least 5 cm
(2 inches) from adjacent walls and other objects.
(It may cause a discoloration or deformation.)
Before Use
(It may cause smoking, fire, electric shock or burn.)

e.g. for abnormal or breaking down
The power plug and the power cord become abnormally hot.
The power cord is damaged or power failure.
The main body is deformed or is abnormally hot.
The appliance makes abnormal turning noise during use.
Unplug the appliance immediately and consult a Panasonic dealer and have it serviced by an authorized technician.
Caution
Do not touch hot area such as bread pan, inside of unit, heating element or inside
of the lid while the appliance is in use or after cooking.
The temperature of accessible surfaces may be high when the appliance is
operating.
To avoid burns, always use oven gloves when removing the bread pan or the finished bread.
(Do not use wet oven gloves.)
Also take care when removing the finished bread or kneading blade.
Important Information
Do not use the appliance outdoors, in the immediate vicinity of heat sources
or in rooms of high humidity.
(It may cause a malfunction or deformation.)
Do not use excessive force on the parts as is illustrated on the right.
(It may cause a malfunction or deformation.)
Heating element
Temperature sensor
Inside of the lid
Caution
This appliance is not intended to be operated by means of an external timer or separate remote-control system.
Make sure to hold the power plug when unplugging the power plug.
(Otherwise it may cause an electric shock, or fire due to short circuit.)
Electrical Requirement
Unplug the power plug when the appliance is not in use.
(Otherwise it may cause an electric shock, or fire due to electric leakage.)
Please unplug and allow the appliance to cool down before cleaning it.
Do not allow the power cord to hang over the edge of the table or touch a hot
surface.
(It may cause a burn or injury.)
Do not remove the bread pan or unplug the Bread Maker during use.
(It may cause a burn or injury.)
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.
or the BSI mark
on the body of the fuse.
Check for the ASTA mark
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.
Accessories/Parts Identification
Main Unit
Control Panel
Operation status
Raisin nut dispenser (SD-2501 only)
Time remaining until program finished

flap
(SD-2501 only)
Also when adding ingredients manually, display will

show the time until adding extra ingredients in the
program.
Lid
Before Use
The ingredients placed in the raisin nut dispenser will drop into the
bread pan automatically upon selecting
the menu with raisin (03, 06, 14, 17, 19
and 25).
Turn to P. 14 for ingredients which
may be placed in the raisin nut dispenser.
Never operate the Bread Maker without the
dispenser being in place.
: displayed for the current stage of the program. Ingredients are being regulated on the
Rest stage before kneading.
: displayed when there has been an interruption in the power supply.
: (SD-2501) displayed when adding ingredients manually on menu 11 and 23.
(SD-2500) displayed when the menu with extra ingredients are added manually is
chosen.
Dispenser lid
Kneading blade
(rye bread
SD-2501 only)
Kneading blade
(wheat bread and
gluten and wheat
free bread)
Size
Crust
Handle
Start
Press this pad to choose

size. See P. 10 for
available menu.
Bread pan
XL
Press this pad to

choose crust colour.
See P. 10 for available
menu.
The start light will

flash during program
selection. Press the start
pad when programming
is completed.
When the start pad is
pressed, the start light
will stop flashing and
become constant.
Dark
Control panel
L
Medium
M
Light
Accessories
Measuring cup
Measuring spoon
To measure out liquids
To measure out sugar, salt, yeast,

etc.
(15 mL)
(5 mL)
(max. 310 mL)
10 mL increments
Tablespoon
12 marking
Menu
Timer
Stop
Press this pad to choose menu. Menu number will

display and each time this pad is pressed, menu
number will change to the next choice.
(Hold the pad to advance more quickly)
See P. 10 and 11 for menu number.
Set delay timer (time until bread is

ready) or set the baking/cooking
time for menu 15, 26 and 27
(SD-2500: 14, 24 and 25).
Press this pad to increase the
time.
Press this pad to decrease
the time.
If you wish to change the

program, you must stop the
operation by holding down the
stop pad for more than 1 second.
The start light will go off. Then
re-program accordingly.
Teaspoon
14, 12, 34
markings
Plug
This picture shows all words and symbols, but during operation only those relevant will be displayed.
Bread-making Ingredients
Water
Flour
Main Flours Used in Bread
Use normal tap water.

Use tepid water if using menu 02, 05, 07, 12 or 20
(SD-2500: 02, 05 or 11) in a cold room.
Use chilled water if using menu 07, 08, 11, 13, 14,
20, 21, 23, 24 or 25 (SD-2500: 07, 10, 12, 13, 19.
21, 22 or 23) in a hot room.
Always measure out liquids using the measuring cup
provided.
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 bread flour only.
Flour must be weighed on scales.
Strong flour is milled from hard wheat and has a high content of protein which is necessary for the development of gluten. Carbon dioxide
produced during fermentation is trapped within the elastic network of gluten, thus making the dough rise.
White flour:
Made by grinding wheat kernel, excluding bran and germ. Used in e.g. menu 01, 08, 16 or 21 (SD-2500: 01, 07, 15 or 19).
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:
Salt
Improves the flavour and strengthens
gluten to help the bread rise.
The bread may lose size/flavour if measuring

is inaccurate.
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 menu 07 or 20). (SD-2501 only)
Do not use more than stated quantity, 100 g maximum rye out of 500 g flour in SD-2500.
Before Use
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.
Spelt flour:
In the wheat family but is a completely different species genetically.
Although it contains gluten some gluten-intolerant people can digest it. (Consult your doctor.)
Makes loaves with a flat/slightly sunken crust.
Spelt wholegrain flour bread becomes low height and dense compare with spelt white flour bread.
We will recommend spelt white flour to be used more than the half of the entire flour.
There is Spelt (Triticum spelta) suitable for baking bread and Einkorm wheat (Triticum monococcum: also it is called small spelt) which is not
suitable for baking bread are sold as spelt. Please use spelt. [use in menu 13, 14, 24 or 25 (SD-2500: 12, 13, 22 or 23)]
Dairy
Products
Fat
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.
Adds flavour and softness to the

bread.
Use butter, margarine or oil. 2 tbsps
oil are equivalent to 25 g 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.
Do not use dried yeast
that requires preliminary
fermentation.
When using yeast from sachets, seal the sachet
again immediately after use. To store follow
manufacturers instructions but use opened
individual sachets within 48 hours.
Brown flour: 1015% 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).
Granary 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 the bread pans 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 the bread pans non-stick finish, or overload motor).
Other flour:
You can make your bread taste better by adding other
ingredients:
Eggs
Improve the nutritional value and colouring of the bread.

(Water amount must be reduced proportionally)
Beat eggs when adding eggs.
Bran
Increases the breads fibre content.

Use max. 50 g (2 oz).
Wheat germ
Gives the bread a nuttier flavour.

Use max. 50 g (2 oz).
Spices,
herbs
Enhance the flavour of the bread.

Only use a small amount (12 tsp).
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.
Gluten Free - see P. 28.
Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the bread pans non-stick finish.
If using a bread mix...

Bread mixes including yeast
Place a 500 g mix in the bread pan, then add water.

(Follow instructions on the packet for the quantity of
water)
Select menu 02 Large size setting.
With some mixes, it is not clear how much yeast is
included, so results may vary.
Baking brioche with brioche mix
Select menu 11 (SD-2500: 10) or 02 Medium size

Light crust colour.
Bread mix with separate yeast sachet
First place the measured yeast in the bread pan, then the
bread mix, then the water.
Bread Maker Capacity
400600 g mix (for a loaf), 250600 g mix (for a dough)
Set the machine according to the type of flour included in
the mix, and start the baking.
White flour, brown flour menu 01
Whole wheat, multi grain flour menu 04
rye flour menu 07 (SD-2501 only)
List of Bread Types and Baking Options

Function Availability and Time Required
Time required for each process will differ according to room temperature.
01
01
02
02
03
03
04
04
05
05
06
06
Menu
Size
Crust Timer
Basic
30 min
60 min
Basic
Rapid
Basic
Raisin
Whole
wheat
Whole
wheat
Rapid
Whole
wheat
Raisin
1 3
approx. 1 hour 3540 min
4 hr
4 hr 5 min
16
15
1 hr 55 min
2 hr
17
16
18
17
19
18
20
21
1 hr
2 hr 10 min
4
1 hr 40 min 1525 min 2 hr 50 min
50 min
5 hours
15 min
25 min
1 hr 30 min
1525 min4 1 hr 40 min
45 min
1 hr
2 hr 10 min
4
50 min
45 min
60 min
40 min
2 hr 5 min
08
07
French
1520 min
5055 min
approx.
10 min
1020 min
30 min1 hr 1015 min
1 hr
4
1 hr 40 min 1525 min
30 min
1 hr 20 min
1 hr 35 min
2 hr 45 min
4 hr 10 min
2 hr 25 min
3 hr
2 hr 10 min
2 hr 50 min
5 hours
1 hour
3 hr 30 min
55 min
6 hours
Rest
Knead
Rise
Bake
Total
30 min
50 min
1 hr 10 min
1530 min4 1 hr 30 min
2 hr 20 min
30 min
50 min
1 hr 10 min
1530 min4 1 hr 30 min
2 hr 20 min
55 min
1 hr 30 min
4
1 hr 25 min 1525 min 2 hr
3 hr 15 min
55 min
1 hr 30 min
4
1 hr 25 min 1525 min 2 hr
3 hr 15 min
Rye
45 min
60 min
2 hours
19
French
40 min
1020 min
1 hr 45 min
1 hr 35 min
2 hr 40 min
3 hr 35 min
22
20
Pizza
(Knead)
1018 min
(Rise)
715 min
(Knead)
(Rise)
45 min
approx. 10 min approx. 10 min
23
21
Brioche
30 min
2545 min4 35 min
1 hr 50 min
24
22
Speciality
30 min
1 hr 5 min
1 hr 10 min
1530 min4 1 hr 55 min
2 hr 45 min
30 min
1 hr 5 min
1 hr 10 min
1530 min4 1 hr 55 min
2 hr 45 min
Basic
Basic
Raisin
Whole
wheat
Whole
wheat
Raisin
approx.
10 min
50 min
5 hours
25
23
Speciality
Raisin
2545 min
1 hr 25 min
50 min
3 hr 30 min
26
24
Jam
1 hr 30 min
2 hr 30 min
1520 min
4045 min
5055 min
1 hr 50 min
1 hr 55 min
27
25
Compote
1 hr
1 hr 40 min
11
10
Brioche
12
11
Gluten Free
13
12
Speciality
30 min
1 hr 50 min
4
55 min
4 hr 30 min
14
13
Speciality
Raisin
30 min
1 hr 50 min
4
55 min
4 hr 30 min
15
14
Bake only
30 min
1 hr 30 min
30 min
1 hr 30 min
2 Only Medium or Dark available.
Crust Timer
4 hr 30 min
Sandwich
1 Only Light or Medium available.
Size
Processes
50 min
09
Menu
3 hours
10
Menu Number
SD-2501 SD-2500
Total
Italian
1 hr 50 min
1530 min4 2 hr 20 min
Bake
4 hours
Rye
08
Rise
50 min
30 min
60 min
Knead
1 hr 50 min
1530 min4 2 hr 20 min
07
09
Rest
Options
How to Use
Bake
Menu Number
SD-2501 SD-2500
Processes
Dough
Options
3 The timer can only be used on the SD-2501.
4 There is a period of rise during the knead period.
The Bread Maker will operate for a short time during the rise period (to ensure optimal gluten development).
10
11
Baking Bread
Turn to P.22-27 for

bread recipes
Place the ingredients in the bread pan
Set the program and start
Remove the bread
Kneading blade
Twist the bread pan anticlockwise and lift up to

remove.
Place the measured ingredients

in the bread pan
Select a bake menu

(The display shows when menu 01 is selected.)
Place the dry yeast at the

bottom (so that it does not mix
with the liquid until later).
Press Stop pad and

remove bread
when machine beeps 8 times and the bar
at End flashes.
How to Use
Remove the bread pan and

set the kneading blade
See P. 10 for menu, availability of size and crust.
To change the size
Cover the yeast with all the dry

ingredients (flour, sugar, salt,
etc.).
Flour must be weighed on
scales.
Ensure the kneading

blade is firmly on the
kneading mounting shaft.
Oven glove
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).
Bread pan
For optimum results, dont open the lid until bread is complete
as it affects bread quality.
(P. 14)
Clean and dry beforehand
12
9hr 30min
from now
Baking bread with

added ingredients
(SD-2501 only)
12
12
Put the bread pan into the

Bread Maker and turn slightly
clockwise.
Close the lid.
Current time
Time until the selected program is complete

The start light will come on.
allow to cool, for example, on a wire rack
Ready time
Press Start pad to start the machine
Plug the Bread Maker into

a 230240V socket
Make sure the start light is
off before selecting a program.
Pressing the button once will advance the timer by 10 minutes (hold to
advance more quickly).
Remove the bread

immediately,
To set the timer
Use the specified kneading blade

when baking rye bread.
(SD-2501 only)
The kneading blade is designed to fit loosely on the
shaft.
The flashing start light will go off.
Pour in the water and any other

liquids.
Wipe the outside of the bread
pan to remove any flour or
liquid.
Ensure that the

shaft and kneading
blade are clean, see
P. 42 for cleaning.
To change the crust colour
Unplug after use

The Bread Maker has a keep warm
facility to reduce condensation of steam
within the loaf which operates if the
stop pad is not pressed on completion
of the program.
However, this will accelerate the
browning of the crust, therefore, upon
completion of baking, switch off the
unit, remove the bread immediately
from the unit to cool it.
If you leave the bread to cool down in
the bread pan, moisture will be retained
within the loaf which will affect the
finished quality of the loaf. Therefore,
cool on a wire rack to ensure optimum
quality of the loaf.
13
When adding extra ingredients
Baking Brioche
Yeast
Strong White Flour
Sugar
Salt
Skimmed milk
Butter (Cut into 2 cm cubes and keep in
fridge)
Water
Egg, medium (beaten)
Butter for adding later (Cut into 12 cm
cubes and keep in fridge)
Adding extra ingredients to bread or dough

By selecting a menu number below, you can mix your favourite ingredients into the dough to make all kinds of flavoured breads.
(SD-2501) 03, 06, 14, 17, 19, 25
(SD-2500) 03, 06, 13, 16, 18, 23
SD-2500 (no raisin nut dispenser)
Simply place the extra

ingredients in the dispenser or
the bread pan before start
Dry ingredients,
insoluble ingredients
Place the extra ingredients in the raisin nut

dispenser and set the machine.
Dried fruits
Nuts
Seeds
Cut up roughly into approx. 5mm cubes.

Sugar-coated ingredients may stick to the raisin nut
dispenser and not fall into the bread pan.
Chop finely.
Nuts impair the effect of gluten, so avoid using too
much.
Using large, hard seeds may scratch the coating of

the dispenser and bread pan.
Herbs
Use up to 12 tbsp of dried herbs. For fresh herbs,

follow the instructions in the recipe.
Bacon, salami
Sometimes oily ingredients may stick to the raisin nut

dispenser and not fall into the bread pan.
Select menu 11 (SD-2500: 10)
[Simple way to bake brioche]

Add butter with other
ingredients at the beginning.
Moist/viscous ingredients, soluble ingredients*

Place these ingredients together with
the others into the bread pan.
Time displayed indicating minutes until butter is added

Fresh fruits, fruits pickled in alcohol

Only use quantities as in the recipe, as
the water content of the ingredients will
affect your bread.
Adding additional butter when the beep

sounds, then press Start pad again
Complete placing the additional cubed butter while
is flashing.
After the Start

pad is pressed
Cheese, chocolate
Display indicates remaining time until completion of the program
* These ingredients cannot be placed in the raisin nut

dispenser as they would stick to it and not fall into the
bread pan.
70 g (3 oz)
Cut the butter for adding later into 12 cm cubes and keep them in fridge.
Put the kneading blade into the bread pan.
Place the ingredients in the bread pan in the order listed in the recipe.
Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
Wait until the beeper sounds

before placing the ingredients in
the bread pan
180 mL
2 (100 g)
Cut the butter into 2 cm cubes and place them

into the bread pan at the same time as the other
ingredients.
Follow the steps shown on the left. However,
when the machine beeps on step 3 to add extra
butter, please leave as it is.
Time required for completion is 3 hrs 30 minutes.
*When butter is added at the beginning, flavour,
texture and rising of bread are a little different from
the time bread is baked with extra butter added in
later.
A Rest process will begin immediately after
starting, followed by Knead and Rise.
How to Use
SD-2501 (with raisin nut dispenser)
Preparation
(P. 12)
50 g (2 oz)
2, 3 4
Press this pad when display indicates minutes until ingredient is added, to see how long to wait until the
selection of program is complete. (SD-2500 only)
114 tsp
400 g (14 oz)
4 tbsp
1 tsp
2 tbsp
When adding extra ingredients such as raisins,

add them with the butter. (Use max. 150 g for
ingredients)
Even without pressing the Start pad, kneading
will continue after 5 min. It does not continue
kneading immediately, even if the Start pad is
pressed after adding butter or ingredients.
Do not add butter after display shows remaining
time. (P. 46)
Press Stop pad and remove bread

when machine beeps 8 times and the bar at End flashes
Follow the recipe for the quantities for each ingredient.
14
15
Making Dough
Making Brioche Dough

Turn to P. 3035 for
dough recipes
Turn to P. 35 for
dough recipes
To cancel/stop once
started
To cancel/stop once
started
(hold for more than

1 second)
23
1
Preparation
(P. 12)

Set the bread pan into the main unit, and plug the machine into the socket.
(Make sure the start light is off.)
Select a dough menu

[The display shows when menu 16 (SD-2500: 15) is selected.]
Timer is not available on Dough menus

[except menu 22 (SD-2500: 20)].
If you would like to add extra ingredients to your
dough, see P. 14.
For menus other than 22, 26 and 27 (SD-2500:

20, 24 and 25), a Rest process will begin
immediately after starting, followed by Knead
and Rise.
Preparation
(P. 12)
1
2

Cut the butter for adding later into 12 cm cubes and keep them in fridge.
[Simple way to make brioche]

Add butter with other
ingredients at the beginning.
Time displayed indicating minutes until butter is added
Press Stop pad and remove dough
2, 3 4
Shape the finished dough and allow it to prove

until doubled in size.
Then bake in the oven according to recipe.
Adding additional butter when the beep

sounds, then press Start pad again
Complete placing the additional cubed butter while
is flashing.
After the Start

pad is pressed
Display indicates remaining time until completion of the program
4
16
Press Stop pad and remove dough

Cut the butter into 2 cm cubes and place them

into the bread pan at the same time as the other
ingredients.
Follow the steps shown on the left. However,
when the machine beeps on step 3 to add extra
butter, please leave as it is.
Time required for completion is 1 hr 50 minutes.
*When butter is added at the beginning, flavour,
texture and rising of bread are a little different from
the time bread is baked with extra butter added in
later.
A Rest process will begin immediately after
starting, followed by Knead and Rise.
How to Use
(hold for more than

1 second)
When adding extra ingredients such as raisins,

add them with the butter. (Use max. 150 g for
ingredients)
Even without pressing the Start pad, kneading
will continue after 5 min. It does not continue
kneading immediately, even if the Start pad is
pressed after adding butter or ingredients.
Do not add butter after display shows remaining
time. (P. 46)
Shape the finished dough and allow it to prove

until doubled in size.
Then bake in the oven according to recipe.
17
Baking Cakes
Making Jam
Turn to P. 3639 for
cake recipes
Turn to P. 40 for
jam recipes
To cancel/stop once
started
To cancel/stop once
started
(hold for more than

1 second)
(hold for more than

1 second)
Remove the kneading blade
Preparation
3 4
Prepare the ingredients according to the recipe.

Line the bread pan with parchment paper or loaf tin liners
and pour in the mixed ingredients.
Set the bread pan into the main unit, and plug the machine
into the socket.(Make sure the start light is off.)
1
Preparation
Line with parchment paper (Cake or tea bread

will burn if it directly touches the bread pan.)
Prepare the ingredients according to the recipe.

Place the ingredients into the bread pan in the following order:
half of the fruits half of the sugar remainder of fruits remainder of sugar.
Press Timer pad to set the baking time
Press Timer pad to set the cooking time
Timer is not available on menu 15

(SD-2500: 14).
(The Timer pad only sets the duration of the
baking time.)

Press Stop pad when the machine beeps

and the bar at End flashes, check that
baking is complete, and remove the pan
If baking is not complete Repeat steps 13

(Additional cooking time can be made up to twice. Each time should be within
50 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!
Its hot!
To check whether baking is complete, insert a
skewer into the centre of the cake or tea bread
it is ready if there is no mixture stuck to the
skewer when you remove it.
Press Stop pad and remove jam

If the cooking is not complete Repeat steps 13

(Additional cooking time can be made up to twice. Each time should be within
1040 minutes. The timer will start again from 1 minute when the unit is hot.
Increase the time by pressing the timer pad as required.)
Timer is not available on menu 26 (SD-2500: 24).

cooking time.)
It is necessary to have an adequate amount of
sugar, acid, and pectin to make firm set jam.
Fruits with a high level of pectin set easily. Fruits
with less pectin do not set well.
Use freshly ripened fruits. Over or under ripe
fruits do not set firmly.
The recipes in this book make soft set jams. This
is due to lower levels of sugar.
Follow the recipe for the quantity for each
ingredient.
Do not increase or decrease the quantities
of fruits. It may cause the jam to boil over or
scorch.
Do not increase the quantity of sugar more than
half quantities of fruits.
It may cause the jam to boil over or scorch.
When decrease the quantity of sugar, jam does
not set firm.
*When the acidity of the fruit is strong, you can
decrease quantity of the lemon juice but if it is
decreased too much, jam does not set firm.
When the cooking time is short, fruit bits can
remain partially and the jam may become watery.
The jam will continue to set as it cools.
Be careful not to over cook.
How to Use
18
3 4
Put the finished jam into the container as soon as

possible. Please take care of the burn when you
take out jam.
Jam can burn if it is left in the bread pan.
Store the jam in a cool, dark place. Due to the
lower levels of sugar the shelf life is not as long
as shop bought varieties. Once open, refrigerate
and consume shortly after opening.
19
Making Compote
Recipe Contents
Wheat Germ Loaf 22
Oat and Bran Loaf 22
Pizza Loaf 22
5 Seeded Bread Loaf 22
Brown Loaf 23
Rapid Brown Loaf 23
Malted Fruit Loaf 23

Curry and Mango Loaf 23
Cheese and Bacon Loaf 23
Fresh Yeast White Loaf 23
Turn to P. 41 for
compote recipes
To cancel/stop once
started
Whole wheat
[04 Whole wheat]
[05 Whole wheat Rapid]
[06 Whole wheat Raisin]
Wholemeal Loaf 100% 23

Rapid Wholemeal Loaf 100% 23
Olive Loaf 24
Fresh Yeast Wholemeal
Loaf 100% 24
Honey and Sunflower Loaf 24
Pesto and Pine Nut Loaf 24
Maple and Pecan Nut Loaf 24
Spicy Fruit Loaf 24

Seeded Wholemeal Loaf 24
Onion Loaf 25
Granary Loaf 25
Malted Brown Loaf 25
Seeded Soya Loaf 25
(hold for more than

1 second)
Rye
[07 Rye] (SD-2501 only)
Rye 100% 25
Rye and White 25
Rye and Wholemeal 25

Rye and Stout 25
Seeded Rye 25
Preparation
1
2
3 4
Prepare the ingredients according to the recipe. (Remove the kneading blade.)
Place the ingredients into the bread pan in the following order: fruits sugar liquid.
French
[08 French] (SD-2501)
[07 French] (SD-2500)
French 26
Rustic French 26
Italian
[09 Italian] (SD-2501)
Easy Ciabatta 26
Green Pesto, Onion
and Garlic 26
Sundried Tomato
and Parmesan 26
Mushroom and Pancetta 26
Oregano and Olive 26

Three Cheeses 26
Tomato Focaccia 26
Press Timer pad to set the cooking time
Timer is not available on menu 27 (SD-2500: 25).

cooking time.)
Follow the recipe for the quantities for each
ingredient.
Do not increase or decrease the quantities of
fruits. It may cause the compote to boil over or
scorch.
Sandwich
[10 Sandwich] (SD-2501)
White Sandwich 26
Brown Sandwich 26
Wholemeal Sandwich 26
Granary Sandwich 26
Brioche
[11 Brioche] (SD-2501)
Basic Brioche 27
Pannettone 27
Fruity Spelt 27
Rice and Spelt with Pine Nut
and Fried Onion 27
Lemon and Poppy Seed Spelt 27
Gluten Free Bread

Glutafin Gluten Free Bread Mix 29
[01 Basic]
Glutafin Gluten Free
[12 Gluten Free] (SD-2501) Fibre Bread Mix 29
[11 Gluten Free] (SD-2500) Juvela Bread Mixes 29
Gluten and Wheat Free

Glutafin Gluten
Free/Wheat Free 29
Gluten and Wheat Free Bread 29
Doves Farm Gluten Free 29
Juvela Bread Mixes 29

Sainsburys Free from Gluten
and Wheat Free Bread Mix
with Added Fibre 29
White Dough 30
Brown Dough 30
[16 Basic] [17 Basic Raisin]
Wholemeal Dough 100% 30
[18 Whole wheat]
[20 Rye] [21 French] [22 Pizza]
Granary Dough 31
[23 Brioche] [24 Speciality]
Rye Dough 100% 31
(SD-2501)
French Sticks 31
[15 Basic] [16 Basic Raisin] Ciabatta 31
[17 Whole wheat]
[19 French] [20 Pizza]
[21 Brioche] [22 Speciality]
(SD-2500)
Viennese Rolls 31
Rye and White Rolls 32
Wholemeal Walnut Rolls 70% 32
Chelsea Buns 32
Hot Cross Buns 32
Croissants 33
Soft Rolls/Baps 33
Sweet Rolls/Buns Suitable for
Devonshire Splits 33
Dough for Tear & Share Bread 34

Olive Tear & Share Bread 34
Pepperoni Tear & Share Bread 34
Picnic Tear & Share Bread 34
Spelt Table Roll 34
Brioche Dough (Chocolate Chip
Brioche Roll) 35
Focaccia 35
Pizza 35
Apple and Ginger Cake 36

Banana and Walnut Loaf 36
Boozy Cake 37
Fruit Tea Bread 37
Gingerbread 37
Hazelnut and Honey Loaf 38
Coffee & Pecan Nut Cake 38
Cherry & Marzipan Cake 38
Soda Bread 39
Wholemeal Soda Bread 39
Yeast and Dairy Free Spelt Loaf 39
Cornbread 39
Strawberry Jam 40
Blueberry Jam 40
Apple and Blackberry jam 40
Peach Melba 40
Plum Jam 40
Frozen Berry Jam 40
Redcurrant and Chilli Jam 40

Apricot Jam 40
Spiced Apple Compote 41

Red fruits Compote 41
Rhubarb and Ginger Compote 41

Mixed Berry Compote 41
Apple sauce 41
Peach in Vanilla Syrup 41
Dough Recipes

Press Stop pad and remove compote

If the cooking is not complete Repeat steps 13

(Additional cooking time can be made up to twice. Each time should be
within 1040 minutes. The timer will start again from 1 minute when the unit
is hot. Increase the time by pressing the timer pad as required.)
Cake Recipes
[15 Bake only] (SD-2501)
Jam Recipes
[26 Jam] (SD-2501)
[24 Jam] (SD-2500)
Compote Recipes
20
[27 Compote] (SD-2501)

Recipes
Spelt White Bread 27

Speciality
Whole Spelt Bread 27
[13 Speciality]
[14 Speciality Rasin] (SD-2501) Rye and Spelt 27
[12 Speciality]
[13 Speciality Rasin] (SD-2500)
Gluten Free Recipes
How to Use
White Loaf 22
Rapid White Loaf 22
Basic
Spicy Fruit Loaf 22
[01 Basic] [02 Basic Rapid] Cider Apple Bread 22
[03 Basic Raisin]
Apricot and Almond Loaf 22
Milk Loaf 22
Bread Recipes
21
Bread Recipes
White Loaf
Menu 01 (4hr-4hr 5min)
Yeast
Strong White Flour
[01 Basic]
[02 Basic Rapid]
[03 Basic Raisin]
(white or brown flour)
Sugar
Butter
Salt
Water
Milk Loaf
M
4 tsp
400 g
(14 oz)
1 tsp
15 g (12 oz)
1 tsp
280 mL
3
Turn to P.3035 for

dough recipes
XL
114 tsp
600 g
(1 lb 5 oz)
2 tsp
25 g (1 oz)
112 tsp
400 mL
Rapid White Loaf

Menu 02 (1hr 55min-2hr)
Yeast
Strong White Flour
Sugar
Butter
Salt
Water
1 tsp
400 g
(14 oz)
1 tsp
15 g (12 oz)
1 tsp
280 mL
L
114 tsp
500 g
(1 lb 2 oz)
112 tsp
25 g (1 oz)
114 tsp
350 mL
XL
112 tsp
600 g
(1 lb 5 oz)
2 tsp
25 g (1 oz)
112 tsp
410 mL
Spicy Fruit Loaf

Menu 03 (4hr)
M
1 tsp
400 g (14 oz)
2 tsp
75 g (3 oz)
1 tsp
2 tsp
1 tsp
2
100 mL
100 mL
150 g (5 oz)
L
1 tsp
500 g
(1 lb 2 oz)
112 tsp
25 g (1 oz)
114 tsp
360 mL
XL
114 tsp
600 g
(1 lb 5 oz)
2 tsp
25 g (1 oz)
112 tsp
430 mL
Strong Brown Flour

Sugar
Butter
Salt
Water
1 tsp
500 g (1 lb 2 oz)
1
1 tsp
1 tsp
12 tsp
300 mL
1 tsp
L
1 tsp
400 g (14 oz)
112 tsp
25 g (1 oz)
1 tsp
50 g (2 oz)
280 mL
100 g (4 oz)
50 g (2 oz)
M
4 tsp
400 g
(14 oz)
1 tsp
15 g (12 oz)
1 tsp
280 mL
3
114 tsp
500 g (1 lb 2 oz)
112 tsp
2 tbsp
114 tsp
50 g (2 oz)
350 mL
Yeast
Strong White Flour
Sugar
Oil
Salt
Wheat Germ
Water
Yeast
Strong Brown Flour
Sugar
Butter
Salt
Water
L
1 tsp
400 g (14 oz)
112 tsp
2 tbsp
114 tsp
50 g (2 oz)
50 g (2 oz)
350 mL
Yeast
Strong White Flour
Sugar
Oil
Salt
Oregano Dried
Water
*Pepperoni, chopped
*Stuffed Olives, chopped
[04 Whole wheat]

[05 Whole wheat
Rapid]
[06 Whole wheat
Raisin]
34 tsp
400 g (14 oz)
1 tsp
1 tbsp
1 tsp
2 tsp
260 mL
75 g (3 oz)
75 g (3 oz)
(wholemeal flour)
: Timer can be used for recipes
with this symbol (513 hours)
5 Seeded Bread Loaf

Menu 03 (4hr) (Timer can be used on SD-2501)
Yeast
Strong White Flour
Sugar
Butter
Salt
Sesame Seeds
Poppy Seeds
Water
*Linseeds
*Pumpkin Seeds
*Sunflower Seeds
M
tsp
400 g
(14 oz)
1 tsp
15 g (12 oz)
1 tsp
1 tbsp
1 tbsp
280 mL
1 tbsp
1 tbsp
1 tbsp
34
L
1 tsp
500 g
(1 lb 2 oz)
112 tsp
25 g (1 oz)
114 tsp
350 mL
XL
114 tsp
600 g
(1 lb 5 oz)
2 tsp
25 g (1 oz)
112 tsp
400 mL
L
114 tsp
500 g
(1 lb 2 oz)
112 tsp
25 g (1 oz)
114 tsp
350 mL
XL
112 tsp
600 g
(1 lb 5 oz)
2 tsp
25 g (1 oz)
112 tsp
400 mL
1 tsp
400 g
(14 oz)
1 tsp
15 g (12 oz)
1 tsp
280 mL
Malted Fruit Loaf

Oat and Bran Loaf

Apricot and Almond Loaf

L
1 tsp
475 g
(1 lb 1 oz)
112 tsp
25 g (1 oz)
114 tsp
112 tbsp
112 tbsp
330 mL
112 tbsp
112 tbsp
112 tbsp
XL
114 tsp
550 g
(1 lb 4 oz)
2 tsp
25 g (1 oz)
112 tsp
2 tbsp
2 tbsp
380 mL
2 tbsp
2 tbsp
2 tbsp
For addition of ingredients with*, see the instructions on P.14.
22
Yeast
Rapid Brown Loaf

Menu 02 (1hr 55min-2hr)
Pizza Loaf
Menu 03-Medium Crust (4hr)
(Timer can be used on SD-2501)
M
Yeast
Strong White Flour
Sugar
Butter
Salt
Ground Almonds
Water
*Dried Apricots, chopped
*Flaked Almonds
Sugar
Butter
Salt
Milk
Yeast
Strong White Flour
Sugar
Oil
Salt
Bran
Porridge Oats
Water
Cider Apple Bread

Yeast
Strong White Flour
Apple, grated
Sugar
Salt
Ground White pepper
Cider
Rosemary
Strong White Flour
M
4 tsp
400 g
(14 oz)
1 tsp
15 g (12 oz)
1 tsp
290 mL
3
Curry and Mango Loaf

Yeast
Strong White Flour
Sugar
L
1 tsp
500 g (1lb 2 oz)
112 tsp
Salt
114 tsp
Malt Extract
Water
*Sultanas
3 tbsp
320 mL
150 g
Sugar
Butter
Salt
Water
Yeast
Strong White Flour
Sugar
Salt
Cheddar Cheese, grated
Water
*Cooked Bacon,chopped
M
4 tsp
400 g
(14 oz)
1 tsp
1 tsp
50 g (2 oz)
270 mL
50 g (2 oz)
3
L
1 tsp
475 g
(1 lb 1 oz)
112 tsp
114 tsp
75 g (3 oz)
320 mL
75 g (3 oz)
XL
114 tsp
550 g
(1 lb 4 oz)
2 tsp
112 tsp
100 g (4 oz)
370 mL
100 g (4 oz)
L
8 g (13 oz)
500 g (1 lb 2 oz)
112 tsp
2 tbsp
114 tsp
330 mL
Wholemeal Loaf 50%

Menu 04 (5hr)
M
tsp
400 g
(14 oz)
1 tsp
15 g (12 oz)
1 tsp
300 mL
34
Strong White Flour
Cheese and Bacon Loaf

Fresh Yeast
Strong White Flour
Sugar
Oil
Salt
Water
L
1 tsp
500 g
(1 lb 2 oz)
112 tsp
25 g (1 oz)
114 tsp
370 mL
XL
112 tsp
600 g
(1 lb 5 oz)
2 tsp
25 g (1 oz)
112 tsp
430 mL
Wholemeal Loaf 70%

Menu 04 (5hr)
Yeast
Strong Wholemeal
Flour
4 tsp
400 g (14 oz)
1 tsp
15 g (12 oz)
1 tsp
3 tsp
2 tbsp
270 mL
Fresh Yeast White Loaf

Wholemeal Loaf 100%

Menu 04 (5hr)
Yeast
Strong Wholemeal
Flour
Sugar
Butter
Salt
Water
M
3
Yeast
Strong Brown Flour
Sugar
Butter
Salt
Curry Paste
Mango Chutney
Water
Recipes
Yeast
Strong White Flour
Sugar
Butter
Salt
Cinnamon
Mixed Spice
Eggs, medium
Water
Milk
*Mixed Dried Fruit
Yeast
Wheat Germ Loaf

M
L
1 tsp
500 g
(1 lb 2 oz)
112 tsp
25 g (1 oz)
114 tsp
350 mL
Brown Loaf
34 tsp
300 g
(11 oz)
100 g
(4 oz)
1 tsp
15 g (12 oz)
1 tsp
300 mL
L
1 tsp
350 g
(12 oz)
150 g
(5 oz)
112 tsp
25 g (1 oz)
114 tsp
370 mL
XL
112 tsp
425 g
(15 oz)
175 g
(6 oz)
2 tsp
25 g (1 oz)
112 tsp
430 mL
Yeast
Strong Wholemeal
Flour
Strong White Flour
Sugar
Butter
Salt
Water
M
tsp
200 g
(7 oz)
200 g
(7 oz)
1 tsp
15 g (12 oz)
1 tsp
300 mL
34
L
1 tsp
250 g
(9 oz)
250 g
(9 oz)
112 tsp
25 g (1 oz)
114 tsp
370 mL
XL
112 tsp
300 g
(11 oz)
300 g
(11 oz)
2 tsp
25 g (1 oz)
112 tsp
430 mL
L
112 tsp
500 g
(1 lb 2 oz)
112 tsp
25 g (1 oz)
114 tsp
370 mL
XL
134 tsp
600 g
(1 lb 5 oz)
2 tsp
25 g (1 oz)
112 tsp
430 mL
Rapid Wholemeal Loaf 100%

Menu 05 (3hr)
Yeast
Strong Wholemeal
Flour
Sugar
Butter
Salt
Water
M
1 tsp
400 g
(14 oz)
1 tsp
15 g (12 oz)
1 tsp
300 mL
23
Bread Recipes
[04 Whole wheat]
[05 Whole wheat
Rapid]
[06 Whole wheat
Raisin]
(wholemeal flour)

Menu 05 (3hr)
Yeast
Strong Wholemeal
Flour
Strong White Flour
Sugar
Butter
Salt
Water
M
1 tsp
300 g
(11 oz)
100 g
(4 oz)
1 tsp
15 g (12 oz)
1 tsp
300 mL
Pesto and Pine Nut Loaf

L
114 tsp
350 g
(12 oz)
150 g
(5 oz)
112 tsp
25 g (1 oz)
114 tsp
370 mL
XL
112 tsp
420 g
(15 oz)
180 g
(6 oz)
2 tsp
25 g (1 oz)
112 tsp
430 mL

Menu 05 (3hr)
M
Yeast
Strong Wholemeal
Flour
Strong White Flour
Sugar
Butter
Salt
Water
L
1 tsp
114 tsp
200 g
250 g
(7 oz)
(9 oz)
200 g
250 g
(7 oz)
(9 oz)
1 tsp
112 tsp
15 g (12 oz) 25 g (1 oz)
1 tsp
114 tsp
300 mL
370 mL
XL
112 tsp
300 g
(11 oz)
300 g
(11 oz)
2 tsp
25 g (1 oz)
112 tsp
430 mL
Olive Loaf
M
tsp
200 g (7 oz)
200 g (7 oz)
1 tsp
3 tbsp
1 tsp
1 tbsp
270 mL
75 g (3 oz)
L
8 g (13 oz)
500 g (1 lb 2 oz)
112 tsp
2 tbsp
114 tsp
350 mL
L
1 tsp
250 g (9 oz)
250 g (9 oz)
2 tbsp
25 g (1 oz)
114 tsp
340 mL
4 tbsp
XL
114 tsp
300 g
(11 oz)
300 g
(11 oz)
2 tsp
112 tsp
4 tbsp
420 mL
125 g (5 oz)
50 g (2 oz)
M
4 tsp
250 g
Strong Granary Flour
(9 oz)
150 g (5 oz)
Strong White Flour
Sugar
1 tsp
Butter
15 g (12 oz)
Salt
1 tsp
Water
280 mL
1 tsp
2 tsp
270 mL
Seeded Soya Loaf

Menu 06 (5hr)
34
tsp
200 g (7 oz)
200 g (7 oz)
15 g (12 oz)
1 tsp
3 tbsp
280 mL
75 g (3 oz)
M
4 tsp
400 g
(14 oz)
Sugar
1 tsp
Butter
15 g (12 oz)
Salt
1 tsp
Water
280 mL
Yeast
L
1 tsp
500 g
(1 lb 2 oz)
112 tsp
25 g (1 oz)
114 tsp
340 mL
M
tsp
400 g
(14 oz)
1 tsp
15 g (12 oz)
1 tsp
1 tbsp
1 tbsp
300 mL
1 tbsp
1 tbsp
1 tbsp
L
1 tsp
475 g
(1 lb 1 oz)
112 tsp
25 g (1 oz)
114 tsp
112 tbsp
112 tbsp
350 mL
112 tbsp
112 tbsp
112 tbsp
L
1 tsp
300 g
(11 oz)
200 g (7 oz)
112 tsp
25 g (1 oz)
114 tsp
350 mL
XL
114 tsp
350 g
(12 oz)
250 g (9 oz)
2 tsp
25 g (1 oz)
112 tsp
400 mL
XL
114 tsp
600 g
(1 lb 5 oz)
2 tsp
25 g (1 oz)
112 tsp
400 mL
Yeast
Strong White Flour
Soya Flour
Sugar
Butter
Salt
Poppy Seeds
Sesame Seeds
Water
Soya Milk
*Linseeds
*Sunflower Seeds
*Pumpkin Seeds
1 tsp
300 g (11 oz)
100 g (4 oz)
2 tsp
25 g (1 oz)
1 tsp
3 tbsp
2 tbsp
240 mL
120 mL
50 g (2 oz)
1 tbsp
1 tbsp
This loaf is made with strong white flour but benefits from the
5 hour cycle.
1 tsp
400 g (14 oz)
2 tsp
75 g (3 oz)
1 tsp
2 tsp
1 tsp
2
110 mL
110 mL
150 g (5 oz)
[07 Rye] (SD-2501 only)

(rye flour)
Seeded Wholemeal Loaf

34
Spicy Fruit Loaf

Menu 06 (5hr)
Yeast
Strong Wholemeal
Flour
Sugar
Butter
Salt
Sesame Seeds
Poppy Seeds
Water
*Linseeds
*Pumpkin Seeds
*Sunflower Seeds
Yeast
4 tsp
300 g (11 oz)
100 g (4 oz)
1 tsp
1 tbsp
1 tsp
Granary Loaf
Menu 04 (5hr)
L
Yeast
Strong Wholemeal Flour
Strong White Flour
Butter
Salt
Maple Syrup
Water
*Pecan Nuts, chopped
XL
114 tsp
550 g
(1 lb 4 oz)
2 tsp
25 g (1 oz)
112 tsp
2 tbsp
2 tbsp
390 mL
2 tbsp
2 tbsp
2 tbsp
Remember to use the rye

kneading blade (rye bread) for all
these recipes.
The Raisin nut dispenser does
not operate on the Rye program.
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.
with this symbol (3hr 30min
13 hours)
24
M
Yeast
Strong White Flour
Sugar
Oil
Salt
Onion, chopped and softened
with 1 tsp oil
Garlic Puree
Creamed Horseradish
Water
Maple and Pecan Nut Loaf

Yeast
Sugar
Butter
Salt
Cinnamon
Mixed Spice
Eggs, medium
Water
Milk
*Mixed Dried Fruit
Honey and Sunflower Loaf

Yeast
Strong White Flour
Honey
Butter
Salt
Water
*Sunflower Seeds
L
1 tsp
250 g
(9 oz)
250 g
(9 oz)
112 tsp
114 tsp
3 tbsp
360 mL
100 g (4 oz)
34
Fresh Yeast Wholemeal Loaf 100%

Menu 04 (5hr)
Fresh Yeast
Sugar
Oil
Salt
Water
Strong White Flour

Sugar
Salt
Pesto
Water
*Pine Nuts
M
4 tsp
200 g
(7 oz)
200 g
(7 oz)
1 tsp
1 tsp
2 tbsp
290 mL
75 g (3 oz)
3
Malted Brown Loaf

Menu 04 (5hr)
Rye 100%
Menu 07 (3hr 30min)
Yeast
Rye Flour
Sugar
Oil
Salt
Water
Rye and Stout

Menu 07 (3hr 30min)
212 tsp
500 g (1 lb 2 oz)
2 tsp
2 tbsp
2 tsp
440 mL
Rye and White

Menu 07 (3hr 30min)
Yeast
Rye Flour
Strong White Flour
Sugar
Oil
Salt
Water
2 tsp
250 g (9 oz)
250 g (9 oz)
2 tsp
2 tbsp
2 tsp
360 mL
Rye and Wholemeal

Menu 07 (3hr 30min)
Yeast
Rye Flour
Sugar
Oil
Salt
Water
2 tsp
250 g (9 oz)
250 g (9 oz)
2 tsp
2 tbsp
2 tsp
380 mL
Yeast
Rye Flour
Sugar
Oil
Salt
Water
Guinness/Stout
212 tsp
500 g (1 lb 2 oz)
2 tsp
2 tbsp
2 tsp
220 mL
220 mL
Recipes
Yeast
Strong White Flour
Sugar
Oil
Salt
Oregano, dried
Water
*Whole Black Olives, pitted
Yeast
Strong Wholemeal
Flour
Onion Loaf
Menu 04 (5hr)
Seeded Rye
Menu 07 (3hr 30min)
Yeast
Rye Flour
Sugar
Oil
Salt
Poppy Seeds
Linseeds
Sunflower Seeds
Water
212 tsp
500 g (1 lb 2 oz)
2 tsp
2 tbsp
2 tsp
2 tbsp
3 tbsp
3 tbsp
430 mL
25
Bread Recipes
[08 French] (SD-2501)
[07 French] (SD-2500)
(white flour/wholemeal flour)
Make bread with a crispy crust and
texture.

(white flour)
Make light bread for enjoying with
pasta, etc.
The Raisin nut dispenser does
not operate on the Italian
program.
the start.
Passata is a thick tomato sauce
that is usually near the pasta
sauces in supermarkets.
with this symbol (4hr 30min
13 hours)
French
Menu 08 (SD-2500: 07) (6hr)
Rustic French
Menu 08 (SD-2500: 07) (6hr)
Yeast
Strong White Flour
Butter
Salt
Water
Yeast
Strong White Flour
Rye Flour
Butter
Salt
Water
1 tsp
400 g (14 oz)
15 g (12 oz)
1 tsp
300 mL
Easy Ciabatta
Menu 09 (SD-2500: 08) (4hr 30min)
Mushroom and Pancetta

Menu 09 (SD-2500: 08) (4hr 30min)
Yeast
Strong White Flour
Sugar
Olive Oil
Salt
Water
Yeast
Strong White Flour
Sugar
Butter
Salt
Cep Mushrooms,
soaked
Pancetta, cooked and
chopped
Water
1 tsp
500 g (1 lb 2 oz)
1 tsp
3 tbsp
1 tsp
310 mL
Green Pesto, Onion and Garlic

Menu 09 (SD-2500: 08) (4hr 30min)
Yeast
Strong White Flour
Polenta
Sugar
Salt
Green Pesto
Onion, chopped and
softened with 1 tsp oil
Garlic clove, finely
chopped
Water
4 tsp
350 g (12 oz)
50 g (2 oz)
1 tsp
12 tsp
2 tbsp
75 g (3 oz)
2
250 mL
Yeast
Strong White Flour
Sugar
Salt
Parmesan Cheese,
grated
Sundried Tomatoes in
Oil, chopped
Water

Make bread with a soft crust and
texture.
26
25 g (1 oz)
280 mL
Oregano and Olive

Menu 09 (SD-2500: 08) (4hr 30min)
Yeast
Strong White Flour
Sugar
Olive Oil
Salt
Oregano
Black Olives, chopped
Water
34
tsp
400 g (14 oz)
1 tsp
2 tbsp
1
2 tsp
1 tbsp
50 g (2 oz)
250 mL
Yeast
Strong White Flour
Sugar
Salt
Dolcelatte
Parmesan
Cheese,grated
Mozzarella
Water
tsp
400 g (14 oz)
1 tsp
12 tsp
50 g (2 oz)
25 g (1 oz)
50 g (2 oz)
240 mL
Yeast
Strong White Flour
Sugar
Olive Oil
Salt
Passata
Water
Green Pitted Olives
Sundried Tomatoes,
chopped
50 g (2 oz)
34
tsp
400 g (14 oz)
1 tsp
1 tbsp
1 tsp
150 mL
120 mL
50 g (2 oz)
50 g (2 oz)
Yeast
Strong White Flour
Sugar
Salt
Skimmed Milk
Butter (Cut into 2 cm cubes and
keep in fridge)
Water
*Additional Butter (Cut into 12
cm cubes and keep in fridge)
114 tsp
400 g (14 oz)
4 tbsp
1 tsp
2 tbsp
50 g (2 oz)
180 mL
2 (100 g)
70 g (3 oz)
For addition of ingredients with*, follow programming

instructions on P. 15.
34
Tomato Focaccia
Menu 09 (SD-2500: 08) (4hr 30min)
tsp
400 g (14 oz)
1 tsp
1
2 tsp
[13 Speciality]
[14 Speciality Raisin]
Spelt White Bread

Menu 13 (SD-2500: 12) (4hr 30min)
12
tsp
400 g (14 oz)
1 tsp
15 g (12 oz)
1 tsp
290 mL
12
tsp
400 g (14 oz)
1 tsp
15 g (12 oz)
1 tsp
290 mL
Wholemeal Sandwich
Menu 10 (SD-2500: 09) (5hr)
Yeast
Sugar
Butter
Salt
Water
(SD-2501)
Yeast
[12 Speciality]
[13 Speciality Raisin]
(SD-2500)
Spelt White Flour

Sugar
Salt
Butter
Water
M
1 tsp
400 g
(14 oz)
112 tsp
114 tsp
5 g (15 oz)
260 mL
L
114 tsp
500 g
(1 lb 2 oz)
2 tsp
112 tsp
10 g (25 oz)
340 mL
XL
112 tsp
600 g
(1 lb 5 oz)
2 tsp
134 tsp
10 g (25 oz)
400 mL
Whole Spelt Bread

Menu 13 (SD-2500: 12) (4hr 30min)
M
1 tsp
200 g
Spelt Wholegrain Flour
(8 oz)
200 g
Spelt White Flour
(8 oz)
Sugar
112 tsp
Salt
114 tsp
butter
5 g (15 oz)
Water
270 mL
Yeast
Granary Sandwich
Menu 10 (SD-2500: 09) (5hr)
Yeast
Sugar
Butter
Salt
Water
Yeast
Spelt White Flour
12
tsp
400 g (14 oz)
1 tsp
15 g (12 oz)
1 tsp
310 mL
12
tsp
400 g (14 oz)
1 tsp
15 g (12 oz)
1 tsp
280 mL
112 tsp
400 g (14 oz)
412 tbsp
1 tsp
50 g (2 oz)
2 (100 g)
200 mL
70 g (3 oz)
50 g (2 oz)
50 g (2 oz)
50 g (2 oz)
Fruity Spelt
Menu 13 (SD-2500: 12) (4hr 30min)
L
114 tsp
250 g
(9 oz)
250 g
(9 oz)
2 tsp
112 tsp
10 g (25 oz)
350 mL
Rye Flour
Sugar
Salt
Butter
Plain Yogult
Water
M
1 tsp
275 g
(10 oz)
125 g
(4 oz)
112 tsp
114 tsp
5 g (15 oz)
120 g
180 mL
L
114 tsp
350 g
(12 oz)
150 g
(5 oz)
2 tsp
112 tsp
10 g (25 oz)
150 g
230 mL
Yeast
Spelt White Flour
Sugar
Salt
Butter
Mixed Spice
Water
*Mixed Dried Fruits
XL
112 tsp
300 g
(11 oz)
300 g
(11 oz)
2 tsp
134 tsp
10 g (25 oz)
420 mL
Rye and Spelt

Menu 13 (SD-2500: 12) (4hr 30min)
270 mL
Yeast
Strong White Flour
Sugar
Salt
keep in fridge)
Milk
*Additional Butter (Cut into 12
*Orange Peel; Chopped Finely
*Brown Saltana
*Dryed Black Currant
For addition of ingredients with*, follow programming

instructions on P. 15.
75 g (3 oz)
Brown Sandwich
Menu 10 (SD-2500: 09) (5hr)
Yeast
Strong Brown Flour
Sugar
Butter
Salt
Water
25 g (1 oz)
Three Cheeses
Menu 09 (SD-2500: 08) (4hr 30min)
34
White Sandwich
Menu 10 (SD-2500: 09) (5hr)
Yeast
Strong White Flour
Sugar
Butter
Salt
Water
tsp
400 g (14 oz)
1 tsp
15 g (12 oz)
12 tsp
1 tsp
275 g (10 oz)
75 g (3 oz)
50 g (2 oz)
15 g (12 oz)
1 tsp
310 mL
Pannettone
Menu 11 (SD-2500: 10) (3hr 30min)
Basic Brioche
Menu 11 (SD-2500: 10) (3hr 30min)
XL
112 tsp
425 g
(15 oz)
175 g
(6 oz)
2 tsp
134 tsp
10 g (25 oz)
180 g
270 mL
M
1 tsp
400 g
(14 oz)
112 tsp
114 tsp
5 g (15 oz)
2 tsp
270 mL
100 g
(4 oz)
L
114 tsp
500 g
(1 lb 2 oz)
2 tsp
112 tsp
10 g (25 oz)
212 tsp
350 mL
125 g
(412 oz)
XL
112 tsp
600 g
(1 lb 5 oz)
2 tsp
134 tsp
10 g (25 oz)
3 tsp
400 mL
150 g
(5 oz)
Rice and Spelt with Pine Nut and Fried Onion

Menu 14 (SD-2500: 13) (4hr 30min)
(Timer can be used on SD-2501)
Yeast
Spelt White Flour
Brown Rice Flour
Sugar
Salt
Butter
Water
*Pine Nut
*Fried Onion
M
1 tsp
320 g
(1112 oz)
80 g
(3 oz)
112 tsp
114 tsp
5 g (15 oz)
260 mL
40 g
3 tbsp
L
114 tsp
400 g
(14 oz)
100 g
(4 oz)
2 tsp
112 tsp
10 g (25 oz)
340 mL
50 g
4 tbsp
XL
112 tsp
480 g
(1 lb 1 oz)
120 g
(412 oz)
2 tsp
112 tsp
10 g (25 oz)
400 mL
60 g
5 tbsp
Recipes
Sundried Tomato and Parmesan

Menu 09 (SD-2500: 08) (4hr 30min)
34

Lemon and Poppy Seed Spelt

Menu 13 (SD-2500: 12) (4hr 30min)
Yeast
Spelt White Flour
Sugar
Salt
Butter
Grated Zest from
Lemon
Lemon Juice
Poppy Seed
Water
M
1 tsp
400 g
(14 oz)
112 tsp
114 tsp
5 g (15 oz)
L
114 tsp
500 g
(1 lb 2 oz)
2 tsp
112 tsp
10 g (25 oz)
XL
112 tsp
600 g
(1 lb 5 oz)
2 tsp
134 tsp
10 g (25 oz)
20 mL
2 tbsp
250 mL
20 mL
3 tbsp
330 mL
30 mL
3 tbsp
380 mL
27
Gluten Free Recipes

[01 Basic]
[12 Gluten Free] (SD-2501)
[11 Gluten Free] (SD-2500)
(gluten free bread mix /
wheat free bread mix)
: Timer cannot be used
The raisin nut dispenser does
not operate on the Gluten Free
program.
the start.
You can bake gluten free cakes
following our recipes on P. 3639
by substituting gluten free plain
flour for standard plain flour. If
self-raising flour is required also
add 1 tsp of gluten free baking
powder.
You can purchase gluten
free bread mix at:
Pharmacies
Health food shops
Major supermarkets
Note
Consult your doctor and follow the guidelines below!
If you make gluten free bread as part of You can order extra bread pans and kneading
dietary therapy, it is important that you
blades at the following:
avoid cross-contamination with flour that
Customer Care Centre: 0844 8443868
does contain gluten.
Direct Online:
Please take particular care when washing
http://www.panasonic.co.uk
the bread pan and the kneading blade,
etc.
It is made differently to other types of bread!

The order of putting in ingredients is
different
If kneading blade becomes embedded in

bread
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
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.
The outcome differs depending on the

type of flour
The recipes on the right 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.)
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 slices, place in a
freezer bag and into the freezer.
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.
Spicy Fruit Loaf
100 g (4 oz) mixed fruit
2 tsp cinnamon
Maple & Pecan Loaf

2 tbsp Maple syrup
50 g (2 oz) Pecans
Glutafin Gluten Free Bread Mix

Menu 12 (SD-2500: 11) -Dark Crust (1hr 55min)
Tepid Water
Oil
Bread Mix
Yeast
Five Seeds Loaf (Dark Crust)

1 tbsp linseeds
2 tbsp sesame seeds
1 tbsp pumpkin seeds
1 tbsp poppy seeds
1 tbsp sunflower seeds
Sundried Tomato & Parmesan Loaf
(Dark Crust)
50 g (2 oz) parmesan cheese grated
50 g (2 oz) sundried tomatoes in oil, drained and
chopped
Juvela Bread Mixes

400 mL
2 tsp
500 g (1 lb 2 oz)
3 tsp
Water
Salt
Oil
Bread Mix
Yeast
Glutafin Gluten Free Fibre Bread Mix

Hot Water from the Kettle
Cold Tap Water
Oil
Bread Mix
Yeast
Gluten Free Mix

400 mL
12 tsp
1 tbsp
500 g (1 lb 2 oz)
2 tsp
Fibre Mix
430 mL
12 tsp
1 tbsp
500 g (1 lb 2 oz)
2 tsp
200 mL
200 mL
112 tbsp
500 g (1 lb 2 oz)
3 tsp
Gluten and Wheat Free

Wheat Free bread is quite different from gluten free bread as it does not contain 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.
Glutafin Gluten Free/Wheat Free
Menu 12 (SD-2500: 11) -Large Size-Dark Crust (1hr 55min)
Bread Mix
Tepid Water
Oil
Bread Mix
Yeast
Flavoured Gluten Free Loaves
Date & Raisin Loaf

juice of 2 oranges (made up to the quantity of
water required), placed in the bread pan before
gluten free mix
2 tsp mixed spice
150 g (5 oz) chopped dates
100 g (4 oz) raisins
rind of 2 oranges
28
Consume within two days
Gluten Free Bread
450 mL
1 tbsp
500 g (1 lb 2 oz)
3 tsp
Fibre Bread Mix

480 mL
1 tbsp
500 g (1 lb 2 oz)
3 tsp
Gluten and Wheat Free Bread

Menu 01-Medium Crust (4hr)
Warm Water + 1 Egg + 1 Egg White made up to
Melted Butter
Cider Vinegar
Brown Rice Flour
Potato Starch
Skimmed Milk Powder
Xanthum Gum
Sugar
Salt
Yeast
Juvela Bread Mixes

Menu 12 (SD-2500: 11) - Dark Crust (1hr 55min)
430 mL
60 mL
1 tsp
300 g (11 oz)
100 g (4 oz)
50 g (2 oz)
1 tbsp
1 tbsp
1 tsp
1 tsp
Water
Salt
Oil
Bread Mix
Yeast
Harvest Mix Wheat Free

420 mL
12 tsp
1 tbsp
500 g (1 lb 2 oz)
2 tsp
Sainsburys Free from Gluten and

Wheat Free Bread Mix with Added Fibre
Water
Vegetable Oil
Bread Mix
Yeast
Recipes
Making gluten free bread is very

different from the normal way
of producing bread in the Bread
Maker. 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.
Wait for the loaf to cool
before slicing it for the better
performance.
Before making gluten free bread
440 mL
2 tbsp
500 g (1 lb 2 oz)
2 tsp
The milk powder may be omitted.
Doves Farm Gluten Free

Water
Cider Vinegar
Vegetable Oil
Egg, medium
Medium Sized Egg,
white
Flour
Sugar
Salt
Yeast
Brown Bread Flour

330 mL
1 tsp
4 tbsp
1
White Bread Flour

320 mL
1 tsp
4 tbsp
1
450 g (1 lb)
1 tbsp
1 tsp
2 tsp
450 g (1 lb)
1 tbsp
1 tsp
2 tsp
29
Dough Recipes
Rolls
Select one of the following recipes and follow the method below.
Shape dough.
1
[16 Basic] [17 Basic Raisin] [18 Whole wheat]
[19 Whole wheat Raisin] [20 Rye] [21 French]
[22 Pizza] [23 Brioche] [24 Speciality] (SD-2501)
[15 Basic] [16 Basic Raisin] [17 Whole wheat]
[18 Whole wheat Raisin] [19 French] [20 Pizza]
[21 Brioche] [22 Speciality] (SD-2500)
The Dough setting mixes and gives the dough its first rising before
you shape and bake it in your conventional oven.
: Timer cannot be used (except pizza)
Prepare your ingredients according to the recipe and select the correct menu. When
your dough is ready, shape it, allow it to rise, and then bake it yourself.
The maximum load of the Bread Maker is 600 g (1 lb 5 oz). Dough recipes using
300 g (11 oz) of flour may be doubled.
When the DOUGH program 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
Place onto a greased baking tray and allow to prove until

doubled in size.
Brush with beaten egg.
Bake in a preheated oven at 220C/425F/Gas Mark 7 for

1015 mins or until golden brown.
White Dough
Menu 16 (SD-2500: 15) (2hr 20min)
Yeast
Strong White Flour
Sugar
Oil
Salt
Water
114 tsp
600 g (1 lb 5 oz)
2 tsp
2 tbsp
112 tsp
350 mL
Brown Dough
Menu 16 (SD-2500: 15) (2hr 20min)
Yeast
Strong Brown Flour
Sugar
Oil
Salt
Water
114 tsp
600 g (1 lb 5 oz)
2 tsp
2 tbsp
112 tsp
350 mL
Wholemeal Dough 100%

Menu 18 (SD-2500: 17) (3hr 15min)
Yeast
Sugar
Oil
Salt
Water
Knot
Hedgehogs
Wholemeal Dough 70%

Menu 18 (SD-2500: 17) (3hr 15min)
Raisins
(Coat with a beaten egg)
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
40C/105F) until the dough has doubled in size.
Approximate proving time-Rolls 25 mins, Whole breads
e.g. Panettone etc 50 mins
To prevent a hard dry skin forming, cover the dough with
a large polythene bag or cover with lightly oiled cling film.
Glazing/Baking
Brush with milk, salted water, beaten egg or oil. Sprinkle with
poppy seeds, sesame seeds. Bake following recipe guidelines.
30
112 tsp
600 g (1 lb 5 oz)
2 tsp
2 tbsp
112 tsp
380 mL
Yeast
Strong White Flour
Sugar
Oil
Salt
Water
112 tsp
425 g (15 oz)
175 g (6 oz)
2 tsp
2 tbsp
112 tsp
370 mL
Wholemeal Dough 50%

Menu 18 (SD-2500: 17) (3hr 15min)
Yeast
Strong White Flour
Sugar
Oil
Salt
Water
112 tsp
300 g (11 oz)
300 g (11 oz)
2 tsp
2 tbsp
112 tsp
370 mL
112 tsp
600 g (1 lb 5 oz)
2 tsp
2 tbsp
112 tsp
350 mL
Yeast
Sugar
Oil
Salt
Water
Rye Dough 100% (SD-2501 only)

Menu 20 (2hr)
Yeast
Rye Flour
Sugar
Oil
Salt
Water
2 tsp
500 g (1 lb 2 oz)
2 tsp
3 tbsp
2 tsp
360 mL
Use kneading blade (rye bread).

Prove for 15 mins.
French Sticks
Menu 21 (SD-2500: 19) (3hr 35min)
12
Yeast
Strong White Flour
Butter
Salt
Water
tsp
250 g (9 oz)
15 g (12 oz)
12 tsp
150 mL
Ciabatta
Stage 1 Culture : Menu 22 (SD-2500: 20) (45min)
Yeast
Strong White Flour
Water
1
2
3
4
5
6
Yeast
Strong White Flour
Sugar
Butter
Salt
Medium Sized Eggs, yolk
Egg, medium
Milk warmed
Filling (jam or mincemeat)
Glaze (milk)
1
2
3
4
5
4 tsp
400 g (14 oz)
50 g (2 oz)
100 g (4 oz)
12 tsp
2
1
150 mL
1
2 jar
45 mL (3 tbsp)
Divide dough into 20 rolls.
Roll out each piece of dough to a square shape

approximately 10 cm x 10 cm (4 x 4) in size.
Place a teaspoon of filling in the centre of each piece of
dough. Draw up the corners and edges to make a parcel.
Repeat with all 20 rolls.
Place parcels in two 20 cm (8) greased cake tins, with the
gathered side down. Glaze with milk and allow to prove at
40C/105F until doubled in size (approx. 2030 mins).
2 tsp
175 g (6 oz)
200 mL
Stage 2 : Menu 16 (SD-2500: 15) (2hr 20min)

Yeast
Strong White Flour
Sugar
Olive Oil
Salt
Water
Viennese Rolls
Menu 16 (SD-2500: 15) (2hr 20min)
14
tsp
325 g (1112 oz)
12 tsp
2 tbsp
112 tsp
80 mL
Serve just warm as a breakfast or tea-time treat.
Recipes
Shaping
Dough can be shaped into round rolls, plaits, knots, French
sticks, large or small cobs or put in a traditional loaf tin.
Rolls
2
3
4
Granary Dough
Menu 18 (SD-2500: 17) (3hr 15min)
Put all culture ingredients in the bread pan and select menu
22 (SD-2500: 20).
Turn off at the start pad after 15 mins.
(12 hours later)
Add all ingredients listed in stage 2 and select menu 16
(SD-2500: 15) program 2 hrs 20 mins.
Divide dough into 2 and roll each half out to a rough oblong
loaf shape about 2.5 cm (1) thick.
Place on a greased baking tray and sprinkle with flour. Allow
to prove at 40C/105F until doubled in size
(approx. 20 mins).
This dough can also be made as a loaf. Follow method for steps
13. Increase water on stage 2 from 80110 mL and select menu
09 (SD-2500: 08).
31
Dough Recipes
Rye and White Rolls (SD-2501 only)
Stage 1 Culture : Menu 22 (45min)
Chelsea Buns
Enriched Dough : Menu 16 (SD-2500: 15) (2hr 20min)
Yeast
Strong White Flour
Rye flour
Water
Yeast
Strong White Flour
Sugar
Butter
Milk Powder
Salt
Egg, medium
Water
1 tsp
75 g (3 oz)
150 g (5 oz)
200 mL
Stage 2 : Menu 20 (2hr)

Yeast
Rye Flour
Strong White Flour
Sugar
Oil
Salt
Water
Put all culture ingredients in the bread pan and select menu
22.
Use kneading blade (rye bread).
Turn off at the start pad after 15 mins.
(12 hours later)
Additional Ingredients
Butter
Mixed Dried Fruit
Soft Brown Sugar
Mixed Spice
1
2
Add all ingredients listed in stage 2 and select menu 20.

Divide dough into 1215 pieces and shape into rolls.
Place on a greased baking tray and sprinkle with flour. Allow
to prove at 40C/105F until doubled in size (approx. 20
mins).
Glaze with oil and bake in a preheated oven at 220C/425F/
Gas Mark 7 for 1015 mins or until golden brown.
This dough can also be made as a loaf. Follow method for steps
13. Increase water on stage 2 from 80110 mL and select menu
09.
Wholemeal Walnut Rolls 70%
Menu 19 (SD-2500: 18) (3hr 15min)
Yeast
Strong White Flour
Medium Oatmeal
Maple Syrup
Oil
Salt
Water
*Walnut
1 tsp
350 g (12 oz)
100 g (4 oz)
50 g (2 oz)
2 tbsp
2 tbsp
112 tsp
320 mL
100 g (4 oz)
1
2
Divide dough into 12 large rolls or 20 dinner rolls.

Place on a greased baking trays and sprinkle with flour.

Allow to prove at 40C/105F until doubled in size (approx. 20
mins).
tsp
250 g (9 oz)
1 tsp
25 g (1 oz)
1 tbsp
12 tsp
1
100 mL
3
4
15 g (12 oz)
100 g (4 oz)
50 g (2 oz)
1 tsp
Knead the dough lightly and roll out to an oblong 26 cm x

20 cm (10 x 8).
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 810 slices. Arrange in a greased 23 cm (9) sandwich
tin and allow to prove at 40C/105F until doubled in size
(approx. 20 mins).
tsp
300 g (11 oz)
1 tsp
25 g (1 oz)
12 tsp
1
150 mL
Yeast
Strong White Flour
Sugar
Butter
Salt
Egg, medium
Water
150 g (5 oz)
** For a slightly denser roll try 125 mL water and 125 mL milk.
Roll dough to 20 cm x 25 cm (8 x 10) rectangle.
2
3
4
Divide butter into three portions. Dot one portion over the top
two thirds of the dough.
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.
Roll out to an oblong, dot the second portion of butter and
continue as before. Repeat with the third portion.
Allow to cool. Drizzle with glace icing.
Enriched Dough
Ingredients (above)
Cinnamon
Mixed Spice
*Mixed Dried Fruit
2
3
12

Hot Cross Buns

Menu 17 (SD-2500: 16) (2hr 20min)
Yeast
Strong White Flour
Sugar
Butter
Salt
Egg, medium
Water
Butter chilled to add
when rolling
One batch
1 tsp
tsp
100 g (4 oz)
5
6
7
Cover and allow the dough to rest in the refrigerator for

30 mins.
Repeat the rollings three more times, cover and chill for
30 mins.
Roll out pastry and divide into four squares. Cut each square
into two triangles. Reroll the each triangle long and thin.
12
Divide mixture into eight balls. Place on a lightly greased

baking tray and allow to prove at 40C/105F until doubled in
size (approx. 20 mins). Make a paste with approx. 2 tbsp flour
mixed with 2 tbsp water and pipe a cross over the buns, or
top with thin slices of shortcrust pastry.
Soft Rolls/Baps
Menu 16 (SD-2500: 15) (2hr 20min)
Loosely roll up each triangle towards the point, finishing with

tip underneath. Curve into a crescent shape.
Place on a greased baking tray. Allow to prove at 40C/105F

until doubled in size (approx. 20 mins).
10
Brush with beaten egg and bake in a preheated oven at

220C/425F/Gas Mark 7 for 15 mins or until crisp and well
browned.
1 tsp
450 g (1 lb)
12 tsp
25 g (1 oz)
12 tsp
1
**250 mL
Sweet Rolls/Buns Suitable for Devonshire Splits

Menu 16 (SD-2500: 15) (2hr 20min)
Yeast
Strong White Flour
Sugar
Butter
Salt
Egg, medium
Milk
1
2
3
4
5
6
7
1 tsp
450 g (1 lb)
2 tbsp
75 g (3 oz)
12 tsp
1
250 mL
Choose one of the above recipes.
Place the ingredients into the bread pan in the order listed
above.
Select menu 16 (SD-2500: 15).
Divide dough into 810 pieces and shape into baps.
Place on a greased baking tray and allow to prove at

Recipes
1
2
3
4
5
6
1 tsp
150 g (5 oz)
100 g (4 oz)
2 tsp
3 tbsp
2 tsp
60 mL
12
Croissants
Menu 16 (SD-2500: 15) (2hr 20min)
Dust with flour.

For devonshire splits, split bun and fill with cream and jam.
Top with glace icing.

While still HOT, brush with a sugar glaze 40 g (112 oz)
sugar in 4 tbsp water, boiled until a syrup is reached
(approx. 5 mins).
32
33
Dough Recipes
Dough for Tear & Share Bread
Menu 16 (SD-2500: 15) (2hr 20min)
Yeast
Strong White Flour
Sugar
Olive Oil
Salt
Water
114 tsp
550 g (1 lb 4 oz)
2 tsp
2 tbsp
112 tsp
310 mL
Olive Tear & Share Bread

(above)
Tapenade (green or black)
Olives, chopped
Olive Oil
1
2
3
4
5
One batch
6 tbsp
25 g (1 oz)
2 tbsp
Roll dough out into a rectangular sheet 112 cm (12) thick,

approximately 24 cm x 46 cm (9 x 18).
Spread the Tapenade over the dough, sprinkle the chopped
olives and drizzle with 1 tbsp of the oil. Roll up from the short
end like a swiss roll.
Cut the dough into 4 cm (112) slices with a sharp knife and
place close together in a 20 cm (8) round greased cake or
flan tin, cut sides up.
Drizzle with the remaining tbsp of oil and allow to prove at
Delicious served warm with tapas or pasta dishes.

(above)
Tomato Puree or Sun Dried
Tom Puree
Pepperoni, chopped
Mozarella Cheese, grated
Dried Oregano or Basil
Olive Oil
1
2
3
4
5
One batch
4 tbsp
50 g (2 oz)
100 g (4 oz)
1 tsp
1 tbsp

Spread the tomato puree over the dough and scatter the
pepperoni and cheese. Roll up from the short end like a swiss
roll.
Drizzle with the olive oil and sprinkle with the dried herbs and
allow to prove at 40C/105F until doubled in size (approx.
25 mins).

(on the left)
Grainy Mustard
Cooked Ham, chopped
Strong Cheddar Cheese, grated
1
2
3
4
5
One batch
2 tbsp
75 g (3 oz)
75 g (3 oz)

Spread the mustard over the dough and scatter the ham and
cheesereserve a little of the cheese to sprinkle on top. Roll
up from the short end like a swiss roll.
Brioche Dough (Chocolate Chip Brioche Roll)

; for 12 rolls
Menu 23 (SD-2500: 21) (1hr 50min)
Yeast
Strong White Flour
Sugar
Salt
keep in fridge)
Egg (beaten)
Milk
Ram (dark)
Additional Butter* (Cut into 12
Optional Ingredients
Sprinkle with the remaining cheese and allow to prove at

1
2

Chocolate chips
Spelt Table Roll

; for 8 rolls
Menu 24 (SD-2500: 22) (2hr 45min)
114 tsp
500 g (1 lb 2 oz)
112 tsp
112 tsp
10 g (25 oz)
310 mL
*If in the hot room, use chilled water
1
2
3
4
Divide dough into 8 rolls and rest them for 15 mins.

Shape the dough into rolls.
Place on a greased baking tray and allow to prove at
35C/95F until doubled in size.(approx.40 mins.)
Make a cut on top of the dough and bake in oven at
220C/425F for 15-20 mins. (coupe)
70 g (3 oz)
3 (150 g)
90 mL
15 mL (1 tbsp)
50 g (2 oz)
120 g (412 oz)
For addition of ingredients with*, follow programming instructions on P. 17.
Delicious served warm with soup or with a Ploughmans lunch.
Yeast
Spelt White Flour
Sugar
Salt
Butter
Water*
112 tsp
400 g (14 oz)
4 tbsp
112 tsp
3
4
5
6
Focaccia
Menu 22 (SD-2500: 20) (45min)
Yeast
Strong White Flour
Olive Oil
Salt
Water
Press the dough lightly to remove the gas again, and divide it
into 12 rolls.
2 tsp
300 g (11 oz)
1 tbsp
1 tsp
170 mL
1
2
3
Roll and pat the dough into a 30 cm x 25 cm (12 x 10)

rectangle on a greased baking tray.
4
5
Allow to prove at 40C/105F until doubled in size (approx.

30 mins).
Press the dough lightly to remove the gas.

Shape it round and wrap it with plastic wrap. Then rest it in
the refrigerator for 20 mins.
When you like to add chocolate chips, follow below
instructions. (Optional)
Roll the dough to 25 cm 30 cm (1012)
Sprinkle chocolate chips and fold the bottom one third
up and the top one third down. Then fold it in half.
Rest the dough in the room temperature for 10 mins
again. (Do not dry it .)
Make indentations over the whole dough using your

fingertips.
Add one of the following toppings:
1 small red onion sliced and softened with 1 tsp olive oil and
1 tsp balsamic vinegar. (Do this in a bowl covered in cling
film in the microwave for 12 min).
2 tbsp chopped black or green olives.
2 chopped cloves of garlic, sea salt and cracked black
pepper corns.
2 tbsp chopped sundried tomatoes.
Drizzle with olive oil and bake in a preheated oven at

190C/375F/Gas Mark 5 for 2030 mins or until golden at the
edges and cooked well in the centre.
Serve warm with pasta dishes.
Rest the dough in the room temperature for 1015 mins.

(Do not dry it out.)
Pizza
Menu 22 (SD-2500: 20) (45min)
Shape the dough and place them on a greased baking tray

and allow to prove at 35C/95F for 3040 mins.
Yeast
Strong White Flour
Olive Oil
Salt
Water
Glaze and bake in oven at 180C/356F for 1520 mins.
1
2
3
2 tsp
300 g (11 oz)
1 tbsp
1 tsp
170 mL
Recipes
Pepperoni Tear & Share Bread
Picnic Tear & Share Bread
Press out dough using the heel of your hand to a 25 cm (10)

circle or two 25 cm (10) circles for thin and crispy base on a
greased baking tray.
Allow to prove at 40C/105F until doubled in size (approx.
20 mins).
Add topping of your choice and bake in a preheated oven
at 220C/425F/Gas Mark 7 for 1520 mins, depending on
amount of topping.
To freeze pizza bases follow method to step 2 and bake without

toppings for 5 mins. Allow to cool, freeze. To use remove from
freezer immediately add topping (not too much) and bake as
above step 3.

Delicious served warm with pasta dishes. Use sundried tomatoes

in place of pepperoni for vegetarians.
34
35
Cake Recipes
Apple and Ginger Cake
Menu 15 (SD-2500: 14) (1hr 5min)

Bake cakes and teabreads.
: Timer cannot be used
Use menu 15 (SD-2500: 14) for
these recipes.
This menu 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.
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 bread
pan before the cake
mixture is added.
Ensure that the cake
mixture is kept inside
the baking parchment.
Set the Bread Maker.

(P. 18)
The maximum baking
time is 1 hour 30 mins.
36
1
2
3
4
5
6
7
8
9
100 g (4 oz)
200 g (8 oz)
300 g (11 oz)
3 mL (12 tsp)
3 mL (12 tsp)
3 mL (12 tsp)
2
2
75 g (3 oz)
112 tbsp
Warm the butter and syrup until just melted.

This can be done on the hob or in the
microwave oven. (High power for 1 min).
Sieve the flour, baking powder and spices into
a bowl. Add the syrup mixture and the beaten
eggs.
Add the grated apple and the chopped ginger
and mix well.
Remove the kneading blade from the bread
pan and line the bottom and sides with baking
parchment.
Place the mixture in the bread pan, being
careful to ensure that the mixture is inside the
baking parchment.
Carefully sprinkle the Demerara sugar on top
of the mixture.
Select menu 15 (SD-2500: 14) and enter 1hr
5 mins on the timer.
After baking test with a skewer to see if the
cake is cooked. If the cake does require extra
time, select menu 15 (SD-2500: 14) again
and enter a further 35 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 gloves. Leave to stand for
510 mins before removing from the bread
pan and allowing to cool.
Soft Light Brown Sugar

Butter
Egg, medium
Plain Flour
Baking Powder
Grated Rind
Lemon Juice
Medium Bananas, peeled & mashed
Walnuts, roughly chopped
Walnuts, finely chopped
1
2
3
4
5
6
7
8
9
50 g (2 oz)
75 g (3 oz)
1
225 g (8 oz)
2 tsp
1 lemon
1 tbsp
4
50 g (2 oz)
15 g (12 oz)
Cream the butter and sugar together until soft

then beat in the egg.
Add the sieved flour and baking powder
together with the lemon rind and juice.
Add the mashed bananas and the roughly
chopped walnuts and mix to a soft
consistency.
Remove the kneading blade from the bread
pan and line the bottom and sides with baking
parchment.
Place the mixture in the bread pan, being
careful to ensure that the mixture is inside the
baking parchment.
Carefully sprinkle the finely chopped walnuts
on top of the mixture.
Select menu 15 (SD-2500: 14) and enter
55 mins on the timer.
After baking test with a skewer to see if the
cake is cooked. If the cake does require extra
time, select menu 15 (SD-2500: 14) again
and enter a further 35 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 gloves. Leave to stand for
510 mins before removing from the bread
pan and allowing to cool.
Delicious spread with butter.
Butter
Mixed Dried Fruit
Light Brown Soft Sugar
Juice of 1 Orange
Zest of 1 Orange
Guinness or Caffreys
Bicarbonate of Soda
Medium Sized Eggs, beaten
Plain Flour
Mixed Spice
Topping (flaked almonds)
Topping (demerara sugar)
125 g (4 oz)
300 g (11 oz)
50 g (2 oz)
45 mL (3 tbsps)
120 mL (4floz)
5 mL (1 tsp)
2
200 g (7 oz)
8 mL (112 tsp)
15 g (12 oz)
15 g (12 oz)
Heat the butter, dried fruit, sugar, juice and zest 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 1015 mins or heating in the
microwave oven on High power for 8 mins, stirring twice.
2
3
4
5
6
7
8
Leave to cool for 10 mins, then stir in the bicarbonate of

soda, this will make the mixture foam.
Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 510 mins before removing from
the bread pan and allowing to cool.
Stir in the eggs, flour and mixed spice, and mix well.
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
Place the mixture into the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
Sprinkle the flaked almonds and demerara on the top of the
mixture.
Select menu 15 (SD-2500: 14) and enter 55 mins on the
timer.
After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 15 (SD-2500:
14) again and enter a further 35 mins on the timer. If it is still
just slightly sticky this will cook through during the stand period.
Fruit Tea Bread

Menu 15 (SD-2500: 14) (1hr 15min)
Mixed Dried Fruit
Chopped Dates
Chopped Walnuts
Chopped Cherries
Strong tea
Butter
Plain Flour
Bicarbonate of Soda
350 g (12 oz)

50 g (2 oz)
50 g (2 oz)
100 g (4 oz)
300 mL (10 floz)
75 g (3 oz)
3
250 g (9 oz)
5 mL (1 tsp)
Place the fruit, dates, walnuts, cherries, strong tea 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 34 mins)
Allow to cool slightly, then add eggs, flour and the

bicarbonate of soda. Mix well.
3
4
5
6
Select menu 15 (SD-2500: 14) and enter 1hr 15 mins on the
timer.
14) again and enter a further 35 mins on the timer. If it is
still just slightly sticky this will cook through during the stand
period.
Gingerbread
Menu 15 (SD-2500: 14) (45min)
Demerara Sugar
Butter
Golden Syrup
Black Treacle
Plain Flour
Ground Ginger
Baking Powder
Bicarbonate of Soda
Salt
Milk
Medium Sized Egg, beaten
25 g (1 oz)
75 g (3 oz)
50 g (2 oz)
75 g (3 oz)
225 g (8 oz)
8 mL (112 tsp)
8 mL (112 tsp)
3 mL (12 tsp)
3 mL (12 tsp)
150 mL (14 pint)
1
1
2
3
4
5
6
7
8
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).
Stir in all of the sieved dry ingredients.
Recipes
Mix the ingredients in a

bowl.
Butter
Golden Syrup
Self Raising Flour
Baking Powder
Ground Cinnamon
Ground Cloves
Tart Dessert Apples
e.g. Granny Smiths, grated
Preserved Stem Ginger, drained and finely
chopped
Demerara Sugar
Boozy Cake
Menu 15 (SD-2500: 14) (55min)
Banana and Walnut Loaf

Menu 15 (SD-2500: 14) (55min)
Mix in the milk and the beaten egg.

Beat thoroughly with a wooden spoon.
timer.
period.
37
Cake Recipes
Hazelnut and Honey Loaf
Menu 15 (SD-2500: 14) (1hr)
Butter
Dark Brown Sugar
Honey
Eggs, medium
Hazelnuts, finely chopped
Self Raising Flour
Milk
Topping (chocolate & hazelnut spread)
Topping (cream cheese)
175 g (6 oz)
50 g (2 oz)
50 g (2 oz)
3
100 g (4 oz)
225 g (8 oz)
60 mL (4 tbsp)
100 g (4 oz)
50 g (2 oz)
8
9
Add the eggs one at a time, beating well after each addition.
Stir in the hazelnuts.
8
9
Place the mixture in the bread pan, being careful to ensure
Select menu 15 (SD-2500: 14) and enter 1 hr on the timer.
14) again and enter a further 35 mins on the timer. If it is still
just slightly sticky this will cook through during the stand period.
Beat the chocolate spread and cream cheese together and

spread on the top of the cooled loaf.
Butter
Light Muscovado Sugar
Eggs, medium
Pecan Nuts, finely chopped
Self Raising Flour
Baking Powder
Strong Fresh Coffee

period.
Beat the mascarpone cheese and icing sugar together with
the coffee and spread on the top of the cooled loaf.
225 g (8 oz)
100 g (4 oz)
3
75 g (3 oz)
225 g (8 oz)
1 tsp
2-3 tbsp
Cherry & Marzipan Cake

Menu 15 (SD-2500: 14) (1hr)
Golden Caster Sugar
Butter
Eggs, medium
Self Raising Flour
Glace Cherries, chopped
Marzipan, grated
Milk
Toasted, Flaked Almonds
1
2
3
4
5
6
7
Optional Icing
Mascarpone Cheese
Icing Sugar
Strong Fresh Coffee
38
Select menu 15 (SD-2500: 14) and enter 1 hr on the timer.
Fold in the flour and mix to a soft consistency with the milk.
Coffee & Pecan Nut Cake

Menu 15 (SD-2500: 14) (1hr)
1
2
3
4

150 g (5 oz)
100 g (4 oz)
1 tbsp
Cream the butter and sugar together until soft and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the Pecan nuts.
Fold in the flour and baking powder, and mix to a soft
consistency with the coffee.
50 g (2 oz)
175 g (6 oz)
3
225 g (8 oz)
100 g (4 oz)
75 g (3 oz)
60 mL (4 tbsp)
15 g (12 oz)
Cream the butter and sugar together until soft then beat in
the eggs, one at a time.
Soda Bread
Menu 15 (SD-2500: 14) (50min)
Plain Flour
Bicarbonate of Soda
Sugar
Salt
Buttermilk
Milk
1
2
3
4
5
6
7
Add the buttermilk and milk, mixing quickly to form a soft

dough.
timer.
After baking test with a skewer to see if the bread is
cooked. If the bread does require extra time, select menu
15 (SD-2500: 14) again and enter a further 35 mins on the
timer.
Remove the bread out of the bread pan using oven gloves
and allow to cool.
Wholemeal Soda Bread

Menu 15 (SD-2500: 14) (50min)
Self Raising Wholemeal Flour

Bicarbonate of Soda
Salt
Buttermilk
Carefully sprinkle the toasted almonds on top of the mixture.

Select menu 15 (SD-2500: 14) and enter 1hr on the timer.
period.
1
2
3
4
5
6
7
400 g (14 oz)

1 tsp
1 tsp
12 tsp
270 mL
30 mL
Sieve the flour and bicarbonate of soda into a bowl and mix
well. Then add sugar and salt.
Add the flour with the cherries and grated marzipan, mix well
with the milk to a soft consistency.

Yeast and Dairy Free Spelt Loaf

Menu 15 (SD-2500: 14) (50min)
400 g (14 oz)

1 tsp
1 tsp
2
320 mL
Place flour and bicarbonate of soda into a bowl and mix well.
Then add salt.
Add the beaten eggs and buttermilk, mixing quickly to form a
soft dough.
timer.
timer.
and allow to cool.
Spelt Flour
Bicarbonate of Soda
Salt
Soya milk
400 g (14 oz)

1 tsp
1 tsp
2
320 mL
1
2
3
4
5
6
Place flour and bicarbonate of soda into a bowl and mix well.
Then add salt.
and allow to cool.
Add the beaten eggs and soya milk, mixing quickly to form a
soft dough.
timer.
timer.
Cornbread
Menu 15 (SD-2500: 14) (55min)
Plain Flour
Fine Cornmeal or Polenta
Baking Powder
Salt
Eggs, medium
Carton Buttermilk
Milk
Butter, melted and cooled
150 g (5 oz)
150 g (5 oz)
1 tbsp
1 tsp
2
284 mL
100 mL
50 g (2 oz)
1
2
3
4
5
6
7
Combine flour, cornmeal, baking powder and salt into a bowl

and mix well.
and allow to cool.
Recipes
1
2
3
4
5
6
7
Cream the butter, sugar and honey together until soft and
fluffy.
5
6
7
Beat the eggs with the buttermilk, milk and butter in another
bowl.
Pour the egg mixture into the dry ingredients and stir to a
smooth batter.
timer.
timer.
39
Jam Recipes
Compote Recipes
[26 Jam] (SD-2501)

[24 Jam] (SD-2500)

Strawberry Jam
Menu 26 (SD-2500: 24) (1hr 40min)
Strawberries, finely chopped
Sugar
Powdered Pectin
1
2
3
600 g (24 oz)

400 g (16 oz)
13 g (4 tsp)
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
Sprinkle the pectin onto the ingredients in the bread pan.
Select menu 26 (SD-2500: 24) and enter 1hr 40min on the
timer.
Blueberry Jam
Menu 26 (SD-2500: 24) (1hr 50min)
Blueberries
Sugar
1
2
700 g (28 oz)

400 g (16 oz)

timer.
Apple and Blackberry jam

Menu 26 (SD-2500: 24) (1hr 40min)
300 g (12 oz)
400 g (16 oz)
300 g (12 oz)
6 g (134 tsp)
timer.
Peach Melba
Menu 26 (SD-2500: 24) (1hr 40min)
Peaches, finely chopped
Raspberries
Sugar
Powdered Pectin
1
2
3
40
Plums, finely chopped

Sugar
Powdered Pectin
Apples, peeled, cored and diced

Cinnamon stick
Cloves
Lemon, zest only
Lemon Juice
Sugar
Water
1
2
3
700 g (28 oz)

350 g (14 oz)
6 g (134 tsp)
timer.
500 g (20 oz)

200 g (8 oz)
300 g (12 oz)
8 g (214 tsp)
timer.
Frozen Mixed Berries

Sugar
Powdered Pectin
1
2
3
700 g (28 oz)

400 g (14 oz)
10 g (3 tsp)
timer.
Redcurrant and Chilli Jam

Menu 26 (SD-2500: 24) (1hr 40min)
Redcurrants, roughly mashed
Medium Red Chilli, finely chopped
Root Ginger, finely grated
Oranges, juice and finely grated zest
Sugar
Powdered Pectin
1
2
3
300 g (12 oz)

1-2
4 cm
2
150 g (6 oz)
3 g (1 tsp)
Place all the ingredients expect sugar and pectin into the
bread pan.
Add the sugar and sprinkle the pectin onto the ingredients in
the bread pan.
timer.
Apricot Jam
Menu 26 (SD-2500: 24) (1hr 30min)
Apricots, finely chopped
Sugar
Powdered Pectin
1
2
3
500 g (20 oz)

250 g (10 oz)
6 g (134 tsp)
timer.
1
2
3
4
Mixed Berry Compote

Menu 27 (SD-2500: 25) (1hr)
1000 g (40 oz)
1
2
1
2 tbsp
100 g (4 oz)
75 mL
Remove the kneading blade from the bread pan.

Place ingredients in the bread pan in the order listed above.
Pour water over ingredients.
timer.
300 g (12 oz)

250 g (10 oz)
250 g (10 oz)
75 g (3 oz)
75 mL
200 g (8 oz)

Stir after cooking is completed.
Add raspberries.
Rhubarb and Ginger Compote

Menu 27 (SD-2500: 25) (1hr 40min)
Rhubarb, cut into 2 cm lengths
Orange Juice
Crystallised Ginger, finely chopped
Sugar
Water
1
2
3
4
75 g (3 oz)
2 tbsp

Bramley apples, peeled, cored and diced

Water
Red fruits Compote

Menu 27 (SD-2500: 25) (1hr)
1
2
3
4
5
1
2
3
4
800 g (32 oz)
Apple sauce
Menu 27 (SD-2500: 25) (1hr 20min)
Plums, stone removed and cut in halves

Cherries, stone removed
Strawberries, stalk removed
Golden Caster Sugar
Water
Raspberries (added after cooking)
Mixed Berries
E.g. Strawberries, Raspberries, Blueberries
Sugar
Water
700 g (28 oz)

2 tbsp
20 g (45 oz)
100 g (4 oz)
100 mL
1
2
3
4
1000 g (40 oz)

2 tbsp

Place the apple in the bread pan. Pour water over
ingredients.
timer.
Recipes
1
2
3
Spiced Apple Compote

Menu 27 (SD-2500: 25) (1hr 20min)
Frozen Berry Jam

Menu 26 (SD-2500: 24) (1hr 40min)
Apples, grated or finely chopped

Blackberries
Sugar
Powdered Pectin
Plum Jam
Menu 26 (SD-2500: 24) (1hr 40min)
Peach in Vanilla Syrup

Menu 27 (SD-2500: 25) (1hr)
Peaches, stone removed and cut into 18
Sugar
Vanilla Pod
Water
1
2
3
4
1000 g (40 oz)

100 g (4 oz)
1 2
125 mL

When cooking is complete, remove the peaches with a
slotted spoon. Carefully pour the syrup over the fruit. Leave
to cool.

timer.
41
Care & Cleaning

Before cleaning, unplug your Bread Maker and allow
it to cool down.
To avoid damaging your Bread Maker...
Do not use anything abrasive!
(cleansers, scouring pads etc)
Use a soft sponge when cleaning bread pan and
kneading blade.
Do not wash any part of your Bread Maker in the
dishwasher!
Do not use benzine, thinners, or alcohol!
Keep your Bread Maker clean and dry.
Lid
Dispenser lid (SD-2501 only)
Wipe with a damp cloth.
Remove and wash with water.

Raise the dispenser lid to an angle of approximately 75 degrees. Align the connections and pull
towards you to remove or push carefully back at the same angle to attach. (Wait until the machine has
cooled down first, because it will be very hot immediately after use)
Take care not to damage or pull the seal. (Damage could lead to leakage of steam, condensation, or
deformation)
Steam vent

(SD-2501 only)
Remove and wash with water.
Seal
Bread pan &

kneading blade
Twist the bread pan anti-clockwise to remove.
Remove the kneading blade and wash in warm
soapy water.
Wash after each use to remove any residue.
Ensure the area around the shaft and inside

the kneading blade are cleaned thoroughly.
To protect the non-stick finish
If the kneading blade is difficult to remove

from the bread pan, place a small quantity of
warm water into the bread pan and soak for
510 minutes. Do not submerge the bread
pan in water.
Bread pan and kneading blade are coated with a non-stick finish to avoid stains and to make it easier to remove
bread.
To avoid damaging it, please follow the instructions below.
Temperature sensor
Measuring spoon & cup
Body
Wash with water.

Wipe gently to avoid
damaging the temperature
sensor.
How to Clean
Do not use hard utensils such as a knife or a fork when removing the bread from the bread pan.
When you have hard time taking out the bread from the bread pan, see P. 46.
Ensure that the kneading blade is not embedded in the bread loaf before slicing it.
If it is embedded, wait for the loaf to cool and remove it. In removing the kneading blade,
press on the base of the loaf and manipulate the kneading blade gently to avoid damaging the loaf.
(Do not use hard or sharp utensils such as a knife or a fork.)
Be careful not to get burns as the kneading blade may still be hot.
Use the soft sponge when cleaning the bread pan and the kneading blade.
Do not use anything abrasive such as cleansers or scouring pads.
Hard, coarse or large ingredients such as flours with whole or ground grains, sugar, or the addition of nuts and seeds may damage
the non-stick finish of the bread pan. If using large chunk of ingredient, break into small pieces. Please make sure to follow the recipe
quantities stated.
Not dishwasher safe

The colour of the inside of the unit may change with use.
42
43
Troubleshooting
Before calling for service, please check through this section.
Problem
My bread does not rise.
The top of my bread is

uneven.
My bread is full of air holes.
My bread seems to have

collapsed after rising.
Cause Action
[All bread]
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 havent used enough liquid.
Stronger, Organic and Stoneground flour with higher protein content absorbs more water
than others, so try adding an extra 1020 mL of water.
You are not using the right type of yeast.
Use 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.
Make sure yeast sachets not open for longer than 48 hours.
Use the measuring spoon provided. Check the yeasts 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.
(P. 12)
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.
Problem
There is excess flour around
the bottom and sides of my
bread.
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.
Why has my bread not mixed

properly?
You havent put the kneading blade in the bread pan.

Make sure the kneading blade is in the bread 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 10 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: 0844 8443868 or order online at www.panasonic.co.uk).
My bread has not been baked.
The dough menu was selected.

The dough menu does not include a baking process.
The machine switches off if it is stopped for more than 10 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.
[Speciality bread]
Einkorn wheat was used when baking speciality bread and/or a lot of flour other than spelt flour
were used.
The spelt flour should be up to 60% of the entire flour when you use more than two kinds of
flour other than spelt. The rye and the rice flour should be up to 40% of the entire flour and
buckwheat flour should be up to 20% of the entire flour.
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 1020 mL less water.
Cause Action
Dough leaks out of the bottom

of the bread pan.
The quality of your flour isnt very good.

Try using a different brand of flour.
You have used too much liquid.
Try using 1020 mL less water.
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 kneading blade is attached,
you will need to replace the kneading
mounting shaft unit (consult the place of
purchase or a Panasonic service centre:
0844 8443868 or order online at
www.panasonic.co.uk).
Dough release holes

(4 in total)
(Bottom of bread pan)
Kneading mounting shaft

Kneading mounting shaft unit
Part no. ADA29E165
Why is my bread pale and

sticky?
You are not using enough yeast, or your yeast is old.

Use the measuring spoon provided. Check the yeasts expiry date.
The machine switches off if it is stopped for more than 10 minutes. You will need to remove
the bread from the bread pan and start again with new ingredients.
The sides of my bread have

collapsed and the bottom is
damp.
You have left the bread in the bread pan for too long after baking.
Remove the bread promptly after baking.
The machine switches off if it is stopped for more than 10 minutes. You may try baking the
dough in your oven.
The kneading blade rattles.
This is because the kneading blade fits loosely on the kneading mounting shaft. (This is not a
fault)
Troubleshooting
44
My bread has risen too much.
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.
45
Troubleshooting
Before calling for service, please check through this section.
Problem
Cause Action
Problem
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 heating element gently after baking once the Bread Maker
has cooled down.
Remove the bread pan from the Bread Maker to place ingredients.
Can frozen fruits be used?
It is possible to use them.
What kinds of sugar can we

use on jam?
White caster and granulated can be used.

Do not use brown sugar, diet sugar, and low calorie sugar or artificial sweetener.
When making jam, can we use

fruits are pickled in alcohol?
Do not use them. The quality is not satisfactory.
The kneading blade stays in

the bread when I remove it
from the bread pan.
The dough is a little stiff.

Allow the bread to cool completely before removing the kneading blade carefully. Some
types of flour absorb more water than others, so try adding an extra 1020 mL of water next
time.
Crust has built up underneath the kneading blade.
Wash the kneading blade and its spindle after each use.
The fruit has collapsed when

making fruit in syrup.
The cooking time was too long. The fruit may have been over ripe.
The crust creases and goes

soft on cooling.
The steam remaining in the bread after baking can pass into the crust and soften it slightly.
To reduce the amount of steam, try using 1020 mL less water.
Remove loaf from the bread pan immediately after baking completed.
How can I keep my crust

crispy?
To make your bread crispier, you could use menu 08 (SD-2500: 07) or the Dark crust colour
option, or even bake it in the oven at 200C/gas mark 6 for an extra 510 minutes.
My bread is sticky and slices

unevenly.
It was too hot when you sliced it.

Allow your bread to cool on rack before slicing to release the steam.
Extra ingredients are not

mixed properly in brioche.
D
id you add extra ingredients within 5 min of the beep?
Butter must be added while is flashing in the display
I can smell burning while the

bread is baking.
Smoke is coming out of the
steam vent.
There is excess oil on the

bottom of brioche.
The crust is oily.
My bread has big holes.
Did you add butter within 5 min of the beep?

Butter must be added while is flashing in the display.
The bread does not come out.
If the bread cannot be easily removed from the bread pan, leave the bread pan for
510 minutes to cool, making sure that it is not left unattended where somebody or something
may get burnt.
After that, shake the pan several times using oven gloves.
(Hold the handle down so that it does not get in the way of bread.)
When cooking jam, it has

scorched or the kneading
blade fixes and it doesnt
come off.
The amount of the fruit was a too little, or the amount of sugar is too much.
Place the bread pan in the sink and half fill the bread pan with warm water. Leave the
bread pan to soak until the cooked on mixture or kneading blade loosens. After scorching is
relieved, wash it with a soft sponge etc. Please be aware of the hot water.
The jam has boiled over.
Too much fruit or sugar has been used.

Only use the amounts of fruit and sugar specified in the recipes on P. 40.
Jam is too runny and not

firmly set.
The fruit was under or over ripe.

Sugar was decreased too much.
Cooking time was insufficient.
Fruit with a low pectin content was used.
Use the runny jam as a sauce for desserts.
Leave the jam to cool completely. The jam will continue to set as it cools.
appears on the display.
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 Bread Maker will operate again if its power is restored within 10 minutes, but the end
result may be affected.
01 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.
H01H02 appears on the

display.
The display indicates a problem with the Bread Maker.

Consult the place of purchase or a Panasonic service centre: 0844 8443868
U50 appears on the display.
The unit is hot (above 40C/105F).

Allow the unit to cool down to below 40C/105F before using it again (U50 will disappear).
Troubleshooting
46
Cause Action
47

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What are the main features of the bread maker models?

What are the main features of the bread maker models?

What ingredients are needed for making bread?

What ingredients are needed for making bread?

Specification

Automatic Bread Maker

(Strong flour for a loaf)

Capacity of raisin nut dispenser

max. 150 g dried fruit/nuts

Digital timer (up to 13 hours)

(SD-2501) approx. 38.2 25.6 38.9 cm

Panasonic Test and Development Kitchen

Thank you for purchasing this Panasonic product.

Information on Disposal in other Countries outside the European Union

Information on Disposal for Users of Waste Electrical & Electronic Equipment

Importers name & address pursuant to the EU GPSD

Web Site: http://www.panasonic.co.uk/

OPERATING INSTRUCTIONS AND RECIPES (Household Use)

These instructions are for two different

The symbols are classified and explained as follows.

This symbol indicates requirement that must be

List of Bread Types and Baking Options 10

Please make sure to follow these instructions.

To Protect the Non-stick Finish

Additional ingredients should be added manually when the

To protect the non-stick finish 43

Insert the power plug firmly.

Do not use the appliance on following places.

(It may cause smoking, fire, electric shock or burn.)

Inside of the lid

FOR YOUR SAFETY PLEASE READ THE FOLLOWING TEXT CAREFULLY.

Raisin nut dispenser (SD-2501 only)

Time remaining until program finished

Also when adding ingredients manually, display will

Press this pad to choose

Press this pad to

The start light will

To measure out liquids

To measure out sugar, salt, yeast,

(max. 310 mL)

Press this pad to choose menu. Menu number will

Set delay timer (time until bread is

If you wish to change the

Main Flours Used in Bread

Use normal tap water.

Main ingredient of bread. The protein in flour

The bread may lose size/flavour if measuring

Made by grinding entire wheat kernel, including bran and germ.

Add flavour and

Adds flavour and softness to the

Sugar (granulated sugar, brown sugar, honey, treacle etc)

Yeast which has Easy

Brown flour: 1015% of wheat grain removed during milling.

Granary or Malted Grain flour:

Improve the nutritional value and colouring of the bread.

Increases the breads fibre content.

Gives the bread a nuttier flavour.

Enhance the flavour of the bread.

If using a bread mix...