Bread Machines

Laucke has extensively tested every bread making machine we have been able to source.

The following list of machines contains most of the makes and models that may be still in use.

We do not support the baking of our gluten free products in bread machines.

  • Breville Bread Machine - BB150 and BB200

    FOR ALL BREVILLE BREAD MACHINES PLEASE NOTE:
    Ingredients order: Add Water, Bread Mix then the Yeast.
    NB: Heat loss occurs through the viewing window in the top of the machine; so we recommend for everyone to put a few layers of Aluminium foil over the window.
    Hints: Use lukewarm water in winter as the machines do not have a pre-kneading warming cycle (Some brands do).

    BB150 and BB200
    Bucket sizes: 500g and 700g
    Ingredients order: Add Water, Bread Mix then the Yeast
    Recipe/setting suggestions: Use the Medium Loaf recipe, basic Setting and reduce the water by up to 60mL.
    NB: Variable results are seen with these machines due to square bowl design and subsequent under mixing. It may be necessary to experiment with each new bag of bread mix to obtain the best water rate. Firm doughs perform better in these machines.

  • Breville Bread Machine - BB250 Oven Plus, BB270, BB275, BB280, BB290

    FOR ALL BREVILLE BREAD MACHINES PLEASE NOTE:
    Ingredients order: Add Water, Bread mixthen the Yeast.
    NB: Heat loss occurs through the viewing window in the top of the machine; so we recommend for everyone to put a few layers of Aluminium foil over the window.
    Hints: Use lukewarm water in winter as the machines do not have a pre-kneading warming cycle (Some brands do).

    BB250 Oven Plus, BB270, BB275, BB280, BB290
    Bucket sizes: 500g, 750g and 1kg (1kg not recommended)
    Ingredients order: Add Water, Bread mix then the Yeast
    Recipe/setting suggestions: For best results use the Medium Loaf recipe using 500g of bread mix (it claims to make a 1kg loaf, but this is very heavy and sticky). Use lukewarm water. The yeast may be reduced or increased by up to ¼ tsp to regulate loaf size to personal requirement. We have found that the French Setting produces the biggest and best loaf; also with a Dark Crust setting.
    NB: The bucket is small and square in design, dough is not well developed and staling occurs more quickly comparatively to other designs.

  • Breville Bread Machine - BB300 Breadmaster

    FOR ALL BREVILLE BREAD MACHINES PLEASE NOTE:
    Ingredients order: Add Water, Bread mix then the Yeast.
    NB: Heat loss occurs through the viewing window in the top of the machine; so we recommend for everyone to put a few layers of Aluminium foil over the window.
    Hints: Use lukewarm water in winter as the machines do not have a pre-kneading warming cycle (Some brands do).

    BB300 Breadmaster
    Bucket sizes: 500g, 750g and 1kg.
    Ingredients order: Add Water, Bread mix then the Yeast
    Recipe/setting suggestions: Use the basic setting with crust required and reduce the water from our standard recipe by 12.5% and increase the yeast by 1g. If the loaf still touches the lid reduce the yeast to 4g.

  • Breville Bread Machine - BB350 Rectangular Bowl

    FOR ALL BREVILLE BREAD MACHINES PLEASE NOTE:
    Ingredients order: Add Water, Bread mix then the Yeast.
    NB: Heat loss occurs through the viewing window in the top of the machine; so we recommend for everyone to put a few layers of Aluminium foil over the window.
    Hints: Use lukewarm water in winter as the machines do not have a pre-kneading warming cycle (Some brands do).

    BB350 Rectangular Bowl
    Ingredients order: Add Water, Bread mix then the Yeast
    Recipe/setting suggestions: Generally when using the Large Loaf recipe reduce water by 30mL, use the Basic Setting, select Medium Crust and place aluminium foil over the window.

  • Breville Bread Machine - BB370 Bakers Oven Deluxe

    FOR ALL BREVILLE BREAD MACHINES PLEASE NOTE:
    Ingredients order: Add Water, Bread mix then the Yeast.
    NB: Heat loss occurs through the viewing window in the top of the machine; so we recommend for everyone to put a few layers of Aluminium foil over the window.
    Hints: Use lukewarm water in winter as the machines do not have a pre-kneading warming cycle (Some brands do).

    BB370 Bakers Oven Deluxe
    Bucket sizes: 750g and 1kg
    Ingredients order: Add Water, bread mix then the Yeast
    Recipe/setting suggestions: We have found the Laucke Medium Loaf recipe gives the best textured loaf in this machine. The Large Loaf (is usually our standard recommendation) will give a loaf that may fill the machine and in general works ok, but slightly heavy. When setting the machine (for either Medium or Large Loaf) select the Basic Setting, 750g loaf size and Dark Crust. NB: The mixing action and bowl design of this machine seems much improved over some of the other Breville models. There is adequate heat to colour the crust even with the presence of the window. The beauty of this machine is that it gives some flexibility during certain bake cycles. The machine will alert the user of the proof and bake stage, where if the user wishes they may add extra time to either or both stages. A thick crust on the loaf; on the inside on the bowl appears to be typical to this machine.

     

  • Breville Bread Machine - BB380 Bread Master Big Loaf (Twin Paddles)

    FOR ALL BREVILLE BREAD MACHINES PLEASE NOTE:
    Ingredients order: Add Water, Bread Mix then the Yeast.
    NB: Heat loss occurs through the viewing window in the top of the machine; so we recommend for everyone to put a few layers of Aluminium foil over the window.
    Hints: Use lukewarm water in winter as the machines do not have a pre-kneading warming cycle (Some brands do).

    BB380 Bread Master Big Loaf (Twin Paddles)
    Bucket sizes: 750g, 1kg and 1.5kg
    Ingredients order: Add Water, Bread mix then the Yeast.
    Setting suggestion: When setting the machine select loaf size 1kg, Dark Crust and French Setting (Which is 3hr 33mins)
    NB: Set the 2 kneading blades so that they give maximum kneading effect – eg: put one at 6 o’clock and the other at 12 o’clock, this will allow the dough to mix and develop better. Also, cover the window with aluminium foil.

    Recipe suggestions: The recipes below are the only recommended Laucke recipes for this machine (make 1.5kg loaf). Smaller loaves do not turn out very successfully.

    Bread Mix Type 

    Bread Mix weight grams

    Water grams or ml

    Yeast (teaspoons)

     Crusty

    750

    520

    1 1/2

     Crusty 2.4kg

    750

    525

    1 1/2

     Super Soft

    750

    500

    1 1/2

     German Grain

    750

    500

    1 1/2

     German Grain 2.4kg

    750

    575

    1 1/2

     Multigrain

    750

    500

    1 1/2

     Rye

    750

    600

    1 1/2

     B/Sour Dough Rye

    750

    600

    1 1/2

     Fibre White

    750

    555

    1 1/2

     PhytoSoy

    750

    560

    1 1/2

     Wholemeal

    750

    555

    1 1/2

     Bio-fort Selenium Golden Wholemeal

    750

    555

    1 1/2

     Multigrain Soy & Linseed

    750

    535

    1 1/2

     

  • Breville Bread Machine - BB400 Ultimate Baker’s Oven & BB410 Ultimate Bakers Oven Series 2

    FOR ALL BREVILLE BREAD MACHINES PLEASE NOTE:
    Ingredients order: Add Water, Bread mix then the Yeast.
    NB: Heat loss occurs through the viewing window in the top of the machine; so we recommend for everyone to put a few layers of Aluminium foil over the window.
    Hints: Use lukewarm water in winter as the machines do not have a pre-kneading warming cycle (Some brands do).

    BB400 Ultimate Baker’s Oven & BB410 Ultimate Bakers Oven Series 2
    Bucket sizes: 500g, 750g and 1kg
    Ingredients order: Add Water, Bread mix then the Yeast
    Recipe/setting suggestions: The Standard 600g recipe will give good results in these machines, using the French setting for best results.
    NB: Occasionally these machines will not mix all ingredients and may need to be restarted if noticed in time. It is advisable to open the lid and check how the dough is mixing.

  • Breville Bread Machine - BBM400 Gourmet Bread

    FOR ALL BREVILLE BREAD MACHINES PLEASE NOTE:
    Ingredients order: Add Water, Bread Mix then the Yeast.
    NB: Heat loss occurs through the viewing window in the top of the machine; so we recommend for everyone to put a few layers of Aluminium foil over the window.
    Hints: Use lukewarm water in winter as the machines do not have a pre-kneading warming cycle (Some brands do).

    BBM400 Gourmet Bread
    Bucket sizes: 500g, 750g and 1kg
    Ingredients order: Add Water, Bread mix then the Yeast
    Recipe/setting suggestions: Have baked the 600g Crusty using the Laucke recipe on setting 1, dark crust, large loaf setting. Not impressed with the outcome.
    NB: This machine has cake baking tin and 2 X 2 baguette trays (one hangs below the other). It also has 2 elements but still does not create much top heat. It does not mix the dough very thoroughly having a slow action.

  • Breville Bread Machine - BCV70 Multi-Baker’s Oven- Both a Toaster Oven and a Bread Machine

    FOR ALL BREVILLE BREAD MACHINES PLEASE NOTE:
    Ingredients order: Add Water, Bread Mix then the Yeast.
    NB: Heat loss occurs through the viewing window in the top of the machine; so we recommend for everyone to put a few layers of Aluminium foil over the window.
    Hints: Use lukewarm water in winter as the machines do not have a pre-kneading warming cycle (Some brands do).

    BCV70 Multi-Baker’s Oven- Both a Toaster Oven and a Bread Machine
    Manufacturer recommends: 750g Loaf size.
    Ingredients order: Add Water, Bread Mix then the Yeast
    Recipe/setting suggestions: Refer to the table below and use the following recommendations (small Loaf Recipe, Basic Setting, Dark Crust) which are a reduction of Bead mix from the Laucke Medium Loaf, with each products recommended percentage of water added, with ¾ tsp yeast.
    NB: In the test bakery results show that the Medium loaf recipe is too large for this machine.

     

     Crusty 400g Bread mix   275g or ml water   3/4 tsp Yeast 
     Crusty 2.4kg 400g Bread mix  280g or ml water  3/4 tsp Yeast
     Super Soft 400g Bread mix  270g or ml water  3/4 tsp Yeast
     Wholemeal 400g Bread mix  295g or ml water

     3/4 tsp Yeast

     Bio-Fort Selenium Golden Wholemeal 400g Bread mix  295g or ml water  3/4 tsp Yeast
     Fibre-rite 385g Bread mix  285g or ml water  3/4 tsp Yeast
     Multigrain 430g Bread mix  270g or ml water  3/4 tsp Yeast
     German Grain 435g Bread mix  270g or ml water  3/4 tsp Yeast
     German Grain 2.4kg 430g Bread mix  310g or ml water  3/4 tsp Yeast
     Phytosoy 430g Bread mix  300g or ml water  3/4 tsp Yeast
     Rye 390g Bread mix  320g or ml water  3/4 tsp Yeast
     Barossa Sour Dough Rye 390g Bread mix  320g or ml water  3/4 tsp Yeast

    The above should be a guide at present, results show a well rounded, nice textured loaf that may just touch the top of the machine. The concept of the machine is great being both an oven and a bread machine. Results achieved are quite good, it’s just a shame that the size of the loaf is restricted.

     

  • Breville Bread Machine - Breville BB420 Ultimate Baker’s Oven Series 3; BBM 600 Ikon

    FOR ALL BREVILLE BREAD MACHINES PLEASE NOTE:
    Ingredients order: Add Water, Bread mix then the Yeast.
    NB: Heat loss occurs through the viewing window in the top of the machine; so we recommend for everyone to put a few layers of Aluminium foil over the window.
    Hints: Use lukewarm water in winter as the machines do not have a pre-kneading warming cycle (Some brands do).

    Breville BB420 Ultimate Baker’s Oven Series 3; BBM 600 Ikon
    Ingredients order: Add Water, Bread mix then the Yeast
    Recipe/setting suggestions: The standard 600g bread mix with the full amount of water should be used. Selecting the French setting with the loaf control on 1.0kg is found to work best with Laucke Bread mixes.
    NB: Breville recommends 2teaspoons of yeast with bread mixes and a better loaf is achieved if you follow Breville’s suggestion and increase our recommended yeast level to 2teaspoons. The BB420 allows the user to fully program a personalised baking cycle that can allow the user to mix, proof and bake a traditional sourdough bread without yeast.

  • Breville Bread Machine - Breville BBM100

    FOR ALL BREVILLE BREAD MACHINES PLEASE NOTE:
    Ingredients order: Add Water, Bread mix then the Yeast.
    NB: Heat loss occurs through the viewing window in the top of the machine; so we recommend for everyone to put a few layers of Aluminium foil over the window.
    Hints: Use lukewarm water in winter as the machines do not have a pre-kneading warming cycle (Some brands do).

    Breville BBM100
    NB: This machine is a revamped version of the BB280 machine. The book that comes with this machine includes recipes for our products and all seem correct except for the Barossa Sourdough Rye mix – they recommend the normal 1½ teaspoons of yeast for a 1kg loaf 1teaspoon is sufficient. However for optimum results use the Medium Loaf recipe using 500g of bread mix (it claims to make a 1kg loaf, but this is very heavy and sticky). Reduce water (up to 50ml less than general recommendation) to assist with dough development. We have found that the French Setting produces the biggest and best loaf; also with a Dark Crust setting. Contrary to Breville we highly recommend 500g bread mix to avoid dough falling onto element and creating potential fire hazard.

  • Breville Bread Machine - Breville BBM800

    FOR ALL BREVILLE BREAD MACHINES PLEASE NOTE:
    Ingredients order: Add Water, Bread mix then the Yeast.
    NB: Heat loss occurs through the viewing window in the top of the machine; so we recommend for everyone to put a few layers of Aluminium foil over the window.
    Hints: Use lukewarm water in winter as the machines do not have a pre-kneading warming cycle (Some brands do).

    Breville BBM800
    Ingredient order: Add water, Bread mix and then the yeast.
    Recipe/setting suggestions: This machine will handle 600g of bread mix and the water & yeast levels as recommended. In some cases, yeast may be increased to give a fuller volumed loaf.
    The “basic” setting gives a fairly average result, so suggest the “crusty” setting which appears to have replaced the old “French” setting.

  • Breville Bread Machine - Breville BR-7 Baker’s Oven Deluxe

    FOR ALL BREVILLE BREAD MACHINES PLEASE NOTE:
    Ingredients order: Add Water, Bread mix then the Yeast.
    NB: Heat loss occurs through the viewing window in the top of the machine; so we recommend for everyone to put a few layers of Aluminium foil over the window.
    Hints: Use lukewarm water in winter as the machines do not have a pre-kneading warming cycle (Some brands do).

    Breville BR-7 Baker’s Oven Deluxe
    Ingredients order: Add Water, Bread mix then the Yeast.
    Recipe/setting suggestions: The standard 600g bread mix with the full amount of water should be used. Selecting the French setting with the loaf control on 1.0kg is found to work best with Laucke Bread mixes.
    NB: Breville recommends 2teaspoons of yeast with bread mixes and a better loaf is achieved if you follow Breville’s suggestion and increase our recommended yeast level to 2teaspoons.

     

  • George Foreman Bread Machine - George Foreman GFBM1000

    George Foreman GFBM1000
    Ingredients order: Add Water, Bread mix then the Yeast.
    Recipe/setting suggestions: This machine will handle 600g of bread mix (as per Laucke bread mix instructions) even though they recommend using 500g. Best results are obtained by using the French Setting (no. 7) and Medium Crust.
    NB: The water should be tepid, except during the warmer months where cool water should be used. This machine also has a gluten free cycle, however it is not recommended for use with the Easy Bakers range as the George Foreman recipe is based on a yeast raised mix.

  • Introduction
  • Kambrook Bread Machine - Kambrook (KBM130, 201)

    Kambrook (KBM130, 201)
    Ingredients order: Add Water, Bread mix then the Yeast (unless Kambrook hand book says different).
    NB: Heavy dense loaves are typical to this machine. It can be rectified by using a Medium Loaf recipe with ¼ tsp yeast, on the Basic Setting with Regular Crust. A water reduction of 20mL may be required, but not always; this is something to experiment with.

  • Kambrook Bread Machine - Kambrook (KBM300)

    Kambrook (KBM300)
    Ingredients order: Add Water, Bread mix then yeast.
    This machine will easily handle 600g of bread mix.
    Best results obtained using setting #2 (french) and medium setting for crust.
    Crumb is quite fine & moist, but not a big volume loaf – and extra ¼ teaspoon of yeast will boost volume if required.

  • Kenwood Bread Machine

    Kenwood
    Ingredients order: Add Water, Bread mix then the Yeast
    Recipe/setting suggestions: Have obtained best results by using 600g bread mix with the French Setting (no. 2) with a 1kg loaf setting.
    NB: This machine whilst not being overly big, will still mix and bake 600g of bread mix very well. Water levels should be left as recommended on the Laucke recipe. Yeast levels may need to be increased by up ½teaspoon from the recommended amount if a fuller loaf is desired.

  • Kogan Bread Machine

    Kogan
    Ingredients order: Add Water, Bread mix then the Yeast
    Recipe/setting suggestions: For all bread mixes reduce the water by 15%. This machine will make a nice loaf using 600g bread mix and 1.5tspn yeast on the French (number 4) setting. The crust settings do work and the dark crust will give a good hard darkened crust. The machine has a vast array of features and the manual is only available online.

  • Living Essentials Bread Machine

    Living Essentials
    Ingredients order: Add Water, Bread mix then the Yeast
    Recipe/setting suggestions: For white bread mixes (including bun mix) use the normal Laucke recipe, but for meals and grain bread mixes reduce the water by 5%.
    Programming: Does not work well with the preset programs, but produces good loaves using the “Favourite (FAV)” program function with 600g packs. Set the Kneading time to 30minutes, the three raise times to 45minutes and the bake time to 60minutes.
    NB: The bucket has two mixing blades, and it is essential that the two blades are set up so that they “oppose” each other so as to knead the dough, and not just push the dough around (eg put one at 6 o’clock, the other at 12 o’clock). Crust formation and colour will be improved if the window is blanked out with Aluminium foil. In saying this, little is known about this machine as yet. It is sold predominantly to the UK and USA market. In Australia it is sold through Big W as a promotional line during specific periods such as Christmas. The recipe books for the Australian machines have been written in Australia by the Mistral/Living Essentials Company.

  • Lumina Mezzo Bread Machine - Lumina Mezzo Bread Maker XBM-1089 & Signature 104906

    Lumina Mezzo Bread Maker XBM-1089 & Signature 104906
    Ingredients order: Add Water, Bread mixes then the Yeast
    NB: The XBM is often referred to as the Lumina Machine and both are available through Aldi stores. Both have a large rectangular bowl with twin paddles. These should be facing each other at the start of mixing to ensure a well developed dough. To improve dough development select dough cycle and run for 30 minutes then select Basic cycle.
    Recipe/setting suggestions: It will mix 600g of bread mix, but best results are gained using 750g of bread mix. Basic cycle with your preferred crust setting works fine. The water rate should also be reduced in all Laucke bread mixes in this machine, by 60mL per 600g bread mix, or refer to table below for water rates when using 750g of bread mix.

     

     Bread mix Type

    Bread mix weight grams

    Water (grams or ml)

    Yeast (teaspoons)

     Crusty

     750

     450

     1.5

     Crusty 2.4kg

     750

     450

     1.5

     Super Soft

     750

     470

     1.5

     German Grain

     750

     420

     1.5

     German Grain 2.4kg

     750

     420

     1.5

     Multigrain

     750

     420

     1.5

     Rye

     750

     450

     1.5

     Barossa Sour Dough Rye

     750

     480

     1.5

     Fibre White

     750

     500

     1.5

     PhytoSoy

     750

     450

     1.5

     Wholemeal

     750

     520

     1.5

     Bio-Fort Selenium Golden Wholemeal

     750

     500

     1.5

     Multigrain Soy & Linseed

     750

     420

     1.5

  • Morphy Richards Bread Machine - V100195

    Morphy Richards
    Model V100195

    This machine comes with a viewing window that would be best served covering with foil to enable better baking.
    It will handle the full 600g of bread mix, and best results obtained using the medium loaf setting.
    It also comes with a setting (#8) that they recommend for bread mixes- it is only a 2 ½ hour cycle that is not successful with our mixes.
    We recommend the french setting (#5), with a medium loaf and a dark crust – total time 3hrs & 40 minutes.
    The one problem with this machine is it does not pick up all the flour on its own, so it pays to scrape the bowl during mixing using a spatula.

  • Palsonic Bread Machine

    Palsonic
    Bucket sizes: 1lb. = 454g and 1.5lb = 675g.
    Recipe/setting suggestions: This machine will take the Large Loaf recipe but with 10mL less water for each mix.
    NB: This machine produces a reasonable loaf. It is not unusual for the loaf to be slightly dense, comparatively to loaves produced in some other machines.

  • Panasonic Bread Machine - Panasonic SD 257

    COMMON CHARACTERISTICS TO ALL PANASONIC BREAD MACHINES

    Rapid cycle for all Panasonics
    There is a short loaf setting of 1 hour 55 minutes on these machines. The short cycle loaf will more resemble a bakery loaf in appearance and texture and may be preferable to some people although the loaf will be down in volume, under-baked and the crust will not be dark. If customers insist on this cycle, they will get the best loaf for this setting if they use an additional ¼teaspoon of yeast and the dark crust setting. This will improve the baking effect. The heavier loaves like Wholemeal and PhytoSoy do not bake out sufficiently on the short cycle in these machines. We recommend the 4 or 5 hour cycle for best and most consistent results.

    Effect of Heat on all recent Panasonics
    Heat will affect Bread Machine settings. Some machines alter their start and cycle times based on machine temperatures and these cycle variations will change loaf quality. If the machine is too warm, most Panasonic machines will, on their basic 4 hour cycle, double the initial “Rest” time of 30 minutes to 60 minutes, and thereby reduce essential kneading time, giving a smaller loaf.
    This occurs both during hot weather and as a result of previous utilisation during that day. To use the basic cycle, the machine must be cool before use.

    SD 257
    Bucket sizes: 500g and 1kg
    Ingredients order: Add Yeast, Bread mix then the Water
    Recipe/setting suggestions: The Laucke Large Loaf recipe or 600g recipe produces a good high quality loaf. The optimum result when using Laucke bread mixes is achieved using the 4-hour cycle.
    This machine tends to produce a slightly smaller volume loaf than earlier models, but still very acceptable.
    NB: The SD 257 is functionally the same as the previous model (the SD 251) except that it has a fruit & nut dispenser mounted in the lid & the bucket is slightly larger. There is also a ‘Raisin Bread’ and new ‘Italian Bread’ program as on the SD 253. This model also comes with a second kneading blade designed primarily for mixing rye breads. It is a slotted blade that should actually mix the dough less – thus making it suitable for rye. Our Rye bread mixes do not come out as sticky & the resultant loaves have a better, more solid texture using this blade.
    Gluten Free: This machine has a gluten free program that produces a reasonable result. Our Easy Bakers Gluten Free range may be produced, by reducing the water by 10-20mL from the standard recipe. Follow the instructions of the machine, ie: add water then the bread mixes, but for best results, we have found using the lightest crust setting and luke warm water gives a better result.

  • Panasonic Bread Machine - Panasonic SD-200 Bread Bakery

    COMMON CHARACTERISTICS TO ALL PANASONIC BREAD MACHINES

    Rapid cycle for all Panasonics
    There is a short loaf setting of 1 hour 55 minutes on these machines. The short cycle loaf will more resemble a bakery loaf in appearance and texture and may be preferable to some people although the loaf will be down in volume, under-baked and the crust will not be dark. If customers insist on this cycle, they will get the best loaf for this setting if they use an additional ¼teaspoon of yeast and the dark crust setting. This will improve the baking effect. The heavier loaves like Wholemeal and PhytoSoy do not bake out sufficiently on the short cycle in these machines. We recommend the 4 or 5 hour cycle for best and most consistent results.

    Effect of Heat on all recent Panasonics
    Heat will affect Bread Machine settings. Some machines alter their start and cycle times based on machine temperatures and these cycle variations will change loaf quality. If the machine is too warm, most Panasonic machines will, on their basic 4 hour cycle, double the initial “Rest” time of 30 minutes to 60 minutes, and thereby reduce essential kneading time, giving a smaller loaf.
    This occurs both during hot weather and as a result of previous utilisation during that day. To use the basic cycle, the machine must be cool before use.

     

    SD-200 Bread Bakery
    Bucket sizes: 500g, 750g and 1kg
    Ingredients order: Add Yeast, Bread mix then the Water
    Recipe/setting suggestions: Laucke Large Loaf recipe is ideal for this machine – 600g packs OK. The best loaf is made on the 4-hour cycle.

  • Panasonic Bread Machine - Panasonic SD206 & SD250

    COMMON CHARACTERISTICS TO ALL PANASONIC BREAD MACHINES

    Rapid cycle for all Panasonics
    There is a short loaf setting of 1 hour 55 minutes on these machines. The short cycle loaf will more resemble a bakery loaf in appearance and texture and may be preferable to some people although the loaf will be down in volume, under-baked and the crust will not be dark. If customers insist on this cycle, they will get the best loaf for this setting if they use an additional ¼teaspoon of yeast and the dark crust setting. This will improve the baking effect. The heavier loaves like Wholemeal and PhytoSoy do not bake out sufficiently on the short cycle in these machines. We recommend the 4 or 5 hour cycle for best and most consistent results.

    Effect of Heat on all recent Panasonics
    Heat will affect Bread Machine settings. Some machines alter their start and cycle times based on machine temperatures and these cycle variations will change loaf quality. If the machine is too warm, most Panasonic machines will, on their basic 4 hour cycle, double the initial “Rest” time of 30 minutes to 60 minutes, and thereby reduce essential kneading time, giving a smaller loaf.
    This occurs both during hot weather and as a result of previous utilisation during that day. To use the basic cycle, the machine must be cool before use.

    SD206 & SD250
    Bucket sizes: 500g and 1kg (SD250 - Claims also to make up to 1.5kg because it has a slightly larger bucket than the SD206 but is not recommended)
    Ingredients order: Add Yeast, Bread mix then the Water
    Recipe/setting suggestions: The 600g packs produce a good large loaf in both the 206 & 250. The best result when using Laucke Bread mixes is achieved using the 4-hour cycle.
    NB: The extra large loaf recipe is to be given out if requested but does not perform as well because the loaf is too large and heavy to properly support itself and tends to collapse, especially when baked on the short cycle or if it is roughly treated.

     

  • Panasonic Bread Machine - Panasonic SD-2501

    COMMON CHARACTERISTICS TO ALL PANASONIC BREAD MACHINES

    Rapid cycle for all Panasonics
    There is a short loaf setting of 1 hour 55 minutes on these machines. The short cycle loaf will more resemble a bakery loaf in appearance and texture and may be preferable to some people although the loaf will be down in volume, under-baked and the crust will not be dark. If customers insist on this cycle, they will get the best loaf for this setting if they use an additional ¼teaspoon of yeast and the dark crust setting. This will improve the baking effect. The heavier loaves like Wholemeal and PhytoSoy do not bake out sufficiently on the short cycle in these machines. We recommend the 4 or 5 hour cycle for best and most consistent results.

    Effect of Heat on all recent Panasonics
    Heat will affect Bread Machine settings. Some machines alter their start and cycle times based on machine temperatures and these cycle variations will change loaf quality. If the machine is too warm, most Panasonic machines will, on their basic 4 hour cycle, double the initial “Rest” time of 30 minutes to 60 minutes, and thereby reduce essential kneading time, giving a smaller loaf.
    This occurs both during hot weather and as a result of previous utilisation during that day. To use the basic cycle, the machine must be cool before use.

    SD-2501
    Bucket sizes: 500g and 1kg
    Ingredients order: Add Yeast, Bread mix then the Water
    Recipe/setting suggestions: The Laucke Large Loaf recipe or 600g recipe produces a good high quality loaf. The optimum result when using Laucke bread mixes is achieved using the 4-hour cycle.
    This machine tends to produce a slightly smaller volume loaf than earlier models, but still very acceptable. Selecting the “dark” crust tends to give best results – the standard crust setting is a little too light.
    Gluten Free: This machine has a gluten free program that produces a reasonable result. Our Easy Bakers Gluten Free range may be produced, by reducing the water by 10-20mL from the standard recipe. Follow the instructions of the machine, ie: add water then the bread mix, but for best results, we have found using the lightest crust setting and luke warm water gives a better result.

  • Panasonic Bread Machine - Panasonic SD251 Bread Bakery

    COMMON CHARACTERISTICS TO ALL PANASONIC BREAD MACHINES

    Rapid cycle for all Panasonics
    There is a short loaf setting of 1 hour 55 minutes on these machines. The short cycle loaf will more resemble a bakery loaf in appearance and texture and may be preferable to some people although the loaf will be down in volume, under-baked and the crust will not be dark. If customers insist on this cycle, they will get the best loaf for this setting if they use an additional ¼teaspoon of yeast and the dark crust setting. This will improve the baking effect. The heavier loaves like Wholemeal and PhytoSoy do not bake out sufficiently on the short cycle in these machines. We recommend the 4 or 5 hour cycle for best and most consistent results.

    Effect of Heat on all recent Panasonics
    Heat will affect Bread Machine settings. Some machines alter their start and cycle times based on machine temperatures and these cycle variations will change loaf quality. If the machine is too warm, most Panasonic machines will, on their basic 4 hour cycle, double the initial “Rest” time of 30 minutes to 60 minutes, and thereby reduce essential kneading time, giving a smaller loaf.
    This occurs both during hot weather and as a result of previous utilisation during that day. To use the basic cycle, the machine must be cool before use.

    SD251 Bread Bakery
    Bucket sizes: 500g and 1kg (Claims to make up to 1.5kg because it has a slightly larger bucket than the SD206, but we do not recommended it).
    Ingredients order: Add Yeast, Bread mix then the Water
    Recipe/setting suggestions: A high quality loaf can be achieved by using the Laucke Large Loaf or 600g pack recipes. The best result when using Laucke bread mixes is achieved using the 4-hour cycle.
    NB: This machine is proving to produce a more consistent high quality loaf than the 206. The 1hr 55 minute cycle will give a slightly denser crumb which may not be of huge concern but the loaf won’t bake out properly, therefore is not recommended.

  • Panasonic Bread machine - Panasonic SD253

    COMMON CHARACTERISTICS TO ALL PANASONIC BREAD MACHINES

    Rapid cycle for all Panasonics
    There is a short loaf setting of 1 hour 55 minutes on these machines. The short cycle loaf will more resemble a bakery loaf in appearance and texture and may be preferable to some people although the loaf will be down in volume, under-baked and the crust will not be dark. If customers insist on this cycle, they will get the best loaf for this setting if they use an additional ¼teaspoon of yeast and the dark crust setting. This will improve the baking effect. The heavier loaves like Wholemeal and PhytoSoy do not bake out sufficiently on the short cycle in these machines. We recommend the 4 or 5 hour cycle for best and most consistent results.

    Effect of Heat on all recent Panasonics
    Heat will affect Bread Machine settings. Some machines alter their start and cycle times based on machine temperatures and these cycle variations will change loaf quality. If the machine is too warm, most Panasonic machines will, on their basic 4 hour cycle, double the initial “Rest” time of 30 minutes to 60 minutes, and thereby reduce essential kneading time, giving a smaller loaf.
    This occurs both during hot weather and as a result of previous utilisation during that day. To use the basic cycle, the machine must be cool before use.

    SD 253
    Bucket sizes: 500g and 1kg
    Ingredients order: Add Yeast, Bread mix then the Water
    Recipe/setting suggestions: The Laucke Large Loaf recipe or 600g recipe produces a good high quality loaf. The optimum result when using Laucke bread mixes is achieved using the 4-hour cycle.
    NB: The SD 253 is functionally the same as the previous model (the SD 251) except that it has a fruit & nut dispenser mounted in the lid & the bucket is slightly larger. There is also a ‘Raisin Bread’ and new ‘Italian Bread’ program on the SD 253. We encourage people to experiment with different types of fruit, nut, cheese & ham, chocolate (etc) breads on the ‘Raisin Bread’ cycle.
    Gluten Free: This machine has a gluten free program that produces a reasonable result. Our Easy Bakers Gluten Free range may be produced, by reducing the water by 10-20mL from the standard recipe. Follow the instructions of the machine, ie: add water then the bread mix, but for best results, we have found using the lightest crust setting and luke warm water gives a better result.

  • Panasonic Bread Machine - Panasonic SD-BT2P and SD-BT10P

    COMMON CHARACTERISTICS TO ALL PANASONIC BREAD MACHINES

    Rapid cycle for all Panasonics
    There is a short loaf setting of 1 hour 55 minutes on these machines. The short cycle loaf will more resemble a bakery loaf in appearance and texture and may be preferable to some people although the loaf will be down in volume, under-baked and the crust will not be dark. If customers insist on this cycle, they will get the best loaf for this setting if they use an additional ¼teaspoon of yeast and the dark crust setting. This will improve the baking effect. The heavier loaves like Wholemeal and PhytoSoy do not bake out sufficiently on the short cycle in these machines. We recommend the 4 or 5 hour cycle for best and most consistent results.

    Effect of Heat on all recent Panasonics
    Heat will affect Bread Machine settings. Some machines alter their start and cycle times based on machine temperatures and these cycle variations will change loaf quality. If the machine is too warm, most Panasonic machines will, on their basic 4 hour cycle, double the initial “Rest” time of 30 minutes to 60 minutes, and thereby reduce essential kneading time, giving a smaller loaf.
    This occurs both during hot weather and as a result of previous utilisation during that day. To use the basic cycle, the machine must be cool before use.

    SD-BT2P and SD-BT10P
    Ingredients order: Add Yeast, Bread mix then the Water
    Recipe/setting suggestions: The Small Loaf recipe is recommended to be used in this machine.
    NB: They have “small” bowls; and are the 2 oldest models may no longer be operating.

     

     

  • Sunbeam Bread machine - Sunbeam BM001

    All Sunbeam Machines
    In general they will handle a 600g pack of our bread mix. 

    Ingredients should be added in the following order: Water, Bread mix then the Yeast.
    NB: Water should be luke warm in cooler months, and cool in summer.
    Refer to the specific make of bread machine for more detail.

    BM001
    Bucket sizes: 500g and 750g
    Ingredients order: Add Water, Bread mix then the Yeast. When using 600g reduce the yeast by ¼ teaspoon (0.75g).
    Recipe/setting suggestions: For best results use the Medium Loaf recipe plus extra ¼tsp yeast, on the Basic Setting

  • Sunbeam Bread Machine - Sunbeam BM2100 & BM2500 Bakehouse Compact

    All Sunbeam Machines
    In general they will handle a 600g pack of our bread mix. 

    Ingredients should be added in the following order: Water, Bread mix then the Yeast.
    NB: Water should be luke warm in cooler months, and cool in summer.
    Refer to the specific make of bread machine for more detail. 

    BM2100 & BM2500 Bakehouse Compact
    Ingredients order: Add Water, Bread mix then the Yeast
    Recipe/setting suggestions: These machines whilst being small will take all 600g packs with a reduction in the yeast to 2g but 500g will produce a far better loaf. In each case reduce the water by 12.5% from our standard and suggest 4g Yeast using the Basic setting with desired crust.

  • Sunbeam Bread Machine - Sunbeam BM3400

    All Sunbeam Machines
    In general they will handle a 600g pack of our bread mix.  

    Ingredients should be added in the following order: Water, Bread mix then the Yeast.
    NB: Water should be luke warm in cooler months, and cool in summer.
    Refer to the specific make of bread machine for more detail. 

    BM3400
    Ingredients order: Add Water, Bread mix then the Yeast
    Recipe/setting suggestions: This will take all standard Laucke recipes up to the 600g packs with best results using the French Setting.
    NB: Common complaint is the thickness of the crust using a dark crust setting, suggest a lighter crust setting if this is the problem. It was marketed as being able to make bread in one hour but this relates to damper or chemically aerated bread, not normal yeast raised.

  • Sunbeam Bread Machine - Sunbeam BM3500

    All Sunbeam Machines
    In general they will handle a 600g pack of our bread mixes.  

    Ingredients should be added in the following order: Water, Bread mix then the Yeast.
    NB: Water should be luke warm in cooler months, and cool in summer.
    Refer to the specific make of bread machine for more detail.

    BM3500
    Ingredients order: Add Water, Bread mix then the Yeast
    Recipe/setting suggestions: Medium, Large or 600g recipes are suitable, being baked on a French Setting. Some mixes may require an extra ¼tsp of yeast.
    NB: The machine claims to make Gluten Free, this is not successful using Laucke Easy Bakers as the Sunbeam recipe uses yeast and Laucke product/recipe does not.

  • Sunbeam Bread Machine - Sunbeam BM4500 Bakehouse:

    All Sunbeam Machines
    In general they will handle a 600g pack of our bread mixes.  

    Ingredients should be added in the following order: Water, Bread mix then the Yeast.
    NB: Water should be luke warm in cooler months, and cool in summer.
    Refer to the specific make of bread machine for more detail.

    BM4500 Bakehouse:
    • Automatic Fruit and Nut Dispenser
    • 3 horizontal loaf sizes - 500g, 750g and 1kg
    • 3 crust settings - light, medium and dark
    • 14 Menus, including Basic, Basic Turbo, Wheat, Wheat Turbo, French, French Turbo, Sweet, Gluten/ Yeast Free, Rye, Dough,
    Basic setting 1. Reduce water in all mixes by 50mls. Produces very little top crust colour but sides and bottom will crust up nicely on dark crust setting.

  • Sunbeam Bread Machine - Sunbeam BM4600 Country Bakehouse & BM5600 & BM005 Convection Bakehouse

    All Sunbeam Machines
    In general they will handle a 600g pack of our bread mix.  

    Ingredients should be added in the following order: Water, Bread mix then the Yeast.
    NB: Water should be luke warm in cooler months, and cool in summer.
    Refer to the specific make of bread machine for more detail.

    BM4600 Country Bakehouse & BM5600 & BM005 Convection Bakehouse
    Bucket sizes: 500g, 750g and 1kg
    Ingredients order: Add Water, Bread mix then the Yeast
    Recipe/setting suggestions: For the best loaf use the Large Loaf Laucke bread mix recipe using the French Setting.

  • Sunbeam Bread Machine - Sunbeam BM4700 Cool Touch

    All Sunbeam Machines
    In general they will handle a 600g pack of our bread mix.  

    Ingredients should be added in the following order: Water, Bread mix then the Yeast.
    NB: Water should be luke warm in cooler months, and cool in summer.
    Refer to the specific make of bread machine for more detail. 

    BM4700 Cool Touch
    Bucket sizes: 750g and 1kg
    Ingredients order: Add Water, Bread mix then the Yeast
    Recipe/setting suggestions: This machine will take the 600g bread mix packs but the yeast must be reduced to one teaspoon. Use only the French setting. This loaf will be quite heavy and may not be that popular, less bread mix may be required.

  • Sunbeam Bread machine - Sunbeam BM4800 Turbo Bakehouse

    All Sunbeam Machines
    In general they will handle a 600g pack of our bread mix.  

    Ingredients should be added in the following order: Water, Bread mix then the Yeast.
    NB: Water should be luke warm in cooler months, and cool in summer.
    Refer to the specific make of bread machine for more detail. 

    BM4800 Turbo Bakehouse
    Bucket sizes: 500g, 750g and 1kg
    Ingredients order: Add Water, Bread mix then the Yeast
    Recipe/setting suggestions: The machine will take a 600g bread mix, but reduce the yeast to 1teaspoon and use the French Setting.
    NB: Do not use Turbo mode for any yeast breads. Normal bread made on turbo setting will be dense and inedible.

  • Sunbeam Bread Machine - Sunbeam BM7800 Quantum Smartbake & BM7850 Smartbake Custom

     All Sunbeam Machines

    In general they will handle a 600g pack of our bread mixes.  

    Ingredients should be added in the following order: Water, Bread mix then the Yeast.
    NB: Water should be luke warm in cooler months, and cool in summer.
    Refer to the specific make of bread machine for more detail.

    BM7800 Quantum Smartbake & BM7850 Smartbake Custom.
    Bucket sizes: 750g, 1kg and 1.5kg.
    Use 600g Bread mix for a 1 kg loaf
    Ingredients order: Add Water, Bread mix and then the Yeast.
    RECIPE suggestions:
    Best result obtained with 15% less water than our recommendation on the pack for all our bread mixes. 350mls water, Crusty White 600g and 7g yeast.
    Setting suggestions: Menu (1) works fine with the reduction in water. Crust preference is achievable on this machine and must be chosen before starting the machine.

    There is a 60 min Keep Warm Function; however we recommend to take the loaf out as soon as the baking cycle has finished

    Gluten Free:
    The Smartbake documentation claims that the machine will make Gluten Free breads but DO NOT use the Gluten Free program for Laucke Gluten Free ??? as this has a second knock down which will ruin the loaf. Suggest Turbo setting (2) for our Easy Bakers and inform consumer to assist the mixing in line with machine manual instruction. A custom programme for Gluten Free would be to have the machine mix for 10 minutes using a plastic spatula to ensure all dry ingredients are incorporated, 30 minutes rise and 75 minute bake, removing straight after bake cycle.