Butter 175g (6oz)
Dark Brown Sugar 50g (2oz)
Honey 50g (2oz)
Eggs, medium 3
Hazelnuts, finely chopped 100g (4oz)
Self Raising Flour 225g (8oz)
Milk 60ml (4tbsp)
Topping (chocolate & hazelnut spread) 100g (4oz)
Topping (cream cheese) 50g (2oz)
Hazelnut and Honey Loaf ‘Bake only’ (50m)
1
Cream together the butter, sugar and honey until soft
and fluffy.
2
Add the eggs one at a time, beating well after each
addition. Stir in the hazelnuts.
3
Fold in the flour and mix to a soft consistency with
the milk.
4
Remove the kneading blade from the bread pan and
line the bottom and sides with baking parchment.
5
Place the mixture in the bread pan, being careful
to ensure that the mixture is inside the baking
parchment.
6
Select Bake Only programme and enter 50mins on
the timer.
7
After baking test with a skewer to see if the cake is
cooked. If the cake does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer. If it is still just slightly sticky this
will cook through during the stand period.
8
Take the bread pan out of the breadmaker using
oven gloves. Leave to stand for 5-10mins before
removing from the bread pan and allowing to cool.
9
Beat the chocolate spread & cream cheese together
& spread on the top of the cooled loaf.
Butter 225g (8oz)
Light Muscovado Sugar 100g (4oz)
Eggs, medium 3
Pecan Nuts, finely chopped 75g (3oz)
Self Raising Flour 225g (8oz)
Baking Powder 1tsp
Strong Fresh Coffee 2-3tbsp
Coffee & Pecan Nut Cake ‘Bake only’ (50m)
1
Cream together the butter, sugar until soft and fluffy.
2
Add the eggs one at a time, beating well after each
addition. Stir in the Pecan nuts.
Cake Recipes
Golden Caster Sugar 50g (2oz)
Butter 175g (6oz)
Eggs, medium 3
Self Raising Flour 225g (8oz)
Glace Cherries, chopped 100g (4oz)
Marzipan, grated 75g (3oz)
Milk 60ml (4tbsp)
Toasted, Flaked Almonds 15g (1/2oz)
Cherry & Marzipan Cake ‘Bake only’ (55m)
1
Cream the butter and sugar together until soft then
beat in the eggs, one at a time.
2
Add the flour with the cherries & grated marzipan,
mix well with the milk to a soft consistency.
3
Remove the kneading blade from the bread pan and
line the bottom and sides with baking parchment.
4
Place the mixture in the bread pan, being careful
to ensure that the mixture is inside the baking
parchment.
5
Carefully sprinkle the toasted almonds on top of the
mixture.
6
Select Bake Only programme and enter 55mins on
the timer.
7
After baking test with a skewer to see if the cake is
cooked. If the cake does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer. If it is still just slightly sticky this
will cook through during the stand period.
8
Take the bread pan out of the breadmaker using
oven gloves. Leave to stand for 5-10mins before
removing from the bread pan and allowing to cool.
3
Fold in the flour and mix to a soft consistency with
the coffee.
4
Remove the kneading blade from the bread pan and
line the bottom and sides with baking parchment.
5
Place the mixture in the bread pan, being careful
to ensure that the mixture is inside the baking
parchment.
6
Select Bake Only programme and enter 50mins on
the timer.
7
After baking test with a skewer to see if the cake is
cooked. If the cake does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer. If it is still just slightly sticky this
will cook through during the stand period.
8
Take the bread pan out of the breadmaker using
oven gloves. Leave to stand for 5-10mins before
removing from the bread pan and allowing to cool.
9
Beat the mascarpone cheese and icing sugar
together with the coffee & spread on the top of the
cooled loaf.
• Optional Topping
:
Mascarpone Cheese 150
g
(5oz)
Icing Sugar 100
g
(4oz)
Strong Fresh Coffee 1tbsp
Plain Flour 400g (14oz)
Bicarbonate of Soda 1tsp
Sugar 1tsp
Salt 1/2tsp
Buttermilk 270ml
Milk 30ml
Soda Bread ‘Bake only’ (45m)
1
Sieve the flour and bicarbonate of soda into a bowl
and mix well. Then add sugar and salt.
2
Add the buttermilk and milk, mixing quickly to form a
soft dough.
3
Remove the kneading blade from the bread pan and
line the bottom and sides with baking parchment.
4
Place the mixture into the bread pan, being careful
to ensure that the mixture is inside the baking
parchment.
5
Select Bake Only programme and enter 45mins on
the timer.
6
After baking test with a skewer to see if the bread is
cooked. If the bread does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer.
7
Remove the bread out of the pan using oven gloves
and allow to cool.
Self Raising Wholemeal Flour 400g (14oz)
Bicarbonate of Soda 1tsp
Salt 1tsp
Medium Sized Eggs, beaten 2
Buttermilk 320ml
Wholemeal Soda Bread ‘Bake only’ (45m)
1
Place flour and bicarbonate of soda into a bowl and
mix well. Then add salt.
2
Add the beaten eggs and buttermilk, mixing quickly
to form a soft dough.
3
Remove the kneading blade from the bread pan and
line the bottom and sides with baking parchment.
4
Place the mixture into the bread pan, being careful
to ensure that the mixture is inside the baking
parchment.
5
Select Bake Only programme and enter 45mins on
the timer.
6
After baking test with a skewer to see if the bread is
cooked. If the bread does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer.
7
Remove the bread out of the pan using oven gloves
and allow to cool.
Spelt Flour 400g (14oz)
Bicarbonate of Soda 1tsp
Salt 1tsp
Medium Sized Eggs, beaten 2
Soya milk 320ml
Yeast and Dairy Free Spelt Loaf ‘Bake only’ (45m)
1
Place flour and bicarbonate of soda into a bowl and
mix well. Then add salt.
2
Add the beaten eggs and soya milk, mixing quickly
to form a soft dough.
3
Remove the kneading blade from the bread pan and
line the bottom and sides with baking parchment.
4
Place the mixture into the bread pan, being careful
to ensure that the mixture is inside the baking
parchment.
5
Select Bake Only programme and enter 45mins on
the timer.
6
After baking test with a skewer to see if the bread is cooked.
If the bread does require extra time, select the Bake Only
programme again and enter a further 3-5mins on the timer.
7
Remove the bread out of the pan using oven gloves
and allow to cool.
Plain Flour 150g (5oz)
Fine Cornmeal or Polenta 150g (5oz)
Baking Powder 1tbsp
Salt 1tsp
Eggs, medium 2
Carton Buttermilk 284ml
Milk 100ml
Butter, melted and cooled 50g (2oz)
Cornbread ‘Bake only’ (50m)
1
Combine flour, cornmeal, baking powder and salt
into a bowl and mix well.
2
Beat the eggs with the buttermilk, milk and butter in
another bowl.
3
Pour the egg mixture into the dry ingredients and stir
to a smooth batter.
4
Remove the kneading blade from the bread pan and
line the bottom and sides with baking parchment.
5
Place the mixture into the bread pan, being careful
to ensure that the mixture is inside the baking
parchment.
6
Select Bake Only programme and enter 50mins on
the timer.
7
After baking test with a skewer to see if the bread is cooked.
If the bread does require extra time, select the Bake Only
programme again and enter a further 3-5mins on the timer.
8
Remove the bread out of the pan using oven gloves
and allow to cool.
