‫
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I translate the French manual to English. To download the French manual the link is @ next
http://www.4shared.com/file/QxSt-lg6/Kenwood_BM200_BM258_Frinsh.html

BM200 & BM258

 DIRECTION
For your safety and that of your family, please read very carefully
Important Safety Recommendations listed below .

RECOMMANDATIONS IMPORTANTES POUR LA SECURITE

1 Read all the instructions - this will allow you to use your best Bread machine.
2 DO NOT touch hot surfaces, such as the metal inside the upper or the handle of the bowl. Always
use a glove to remove the hot bread bowl.
3 Use your bread machine only for its intended domestic use.
4 DO NOT use if there are any visible signs of damage provided or if the cord is accidentally dropped.
5 DO NOT unit in water and never let the cord supply or plug get wet.
6 ALWAYS UNPLUG the unit when not in use, before assemble or disassemble parts or before cleaning.
7 DO NOT allow the cord to hang the work plan and do let not touch hot surfaces as an electric or gas.
8 DO NOT leave children or disabled people use the device unattended.
9 DO NOT put your hand inside the oven after removing the bowl bread.
10 DO NOT touch the moving parts in the machine Bread.
11 DO NOT exceed the maximum capacities of the unit established because this could cause an
overload of bread machine.
12 DO NOT place the bread oven direct sunlight, near hot appliances or in a current of air.
All these things can affect the temperature Internal oven, and the results could be doomed to failure.
13 In the unfortunate event of a power failure after the ingredients have been partially processed, you
will need to start over.
14 DO NOT use outdoors.
15 DO NOT operate the machine Bread empty as this could severely damage it.
16 DO NOT inside the machine as a storage whatsoever.
17 DO NOT COVER holes exhaust steam located on the cover and make sure there is adequate
ventilation around the machine bread when it works.
18 Clean the machine thoroughly and bowl after use but only after cooling.
19 DO NOT allow children to play with this machine.
20 WARNING: Do not use harsh ingredients or sugar cubes when you prepare the loaf.

2
 YOUR BREAD MACHIN KENWOOD

1
1. Handle cover
breadmaker
2. Viewing window
3. Leg lock
2 4. Control Panel
5. Alignment marks
3 6. Location lug
Lock
7. Heater
8. Handle of the bread bowl
4
9. Kneader
10. Shaft drive
11. Coupling
drive

Measuring cup
Measuring
spoon

Bread pan

8
Inside machine - Top view

6 9
5
10
77
5
11

3
 THE COMMAND PANEL

Display

Key Timer TIMER SET

WHITE

Key for 0 Extended Bake

1 Regular
Adjusting time SELECT 2 Large
3 Large Dark

WHOLEWHEAT
4 Regular
5 Large Guide for select
Key for starting up START
6 Large Rapid Program baking
-----

SPECIALITY
7 French
8 Sweet
Stop Button STOP 9 Dough
10 Cake/Quick Bread
11 Jam
12 Rapid Cycle

4
 COMMENT UTILISER VOTRE MACHINE A PAIN

Before the plug:

● Make sure the electricity you use is the same as
indicated in your device.
● This device complies with Directive 89/336/EEC EEC
European.

Before using your bread machine for the first time:

● Remove all packaging and all labels, if applicable.
● Wash all parts of the device (see "Cleaning").

How to measure ingredients:

It is extremely important to accurately measure all the ingredients to be used for
best results.
Do not mix metric and imperial. Use a measuring system or other.
● ALWAYS MEASURE liquid ingredients with the transparent measuring cup
provided graduated. The liquid should just reach the mark on the cup at eye level,
not below or above it.
● ALWAYS USE liquids that are room temperature or 20 ° C,
unless the bread is prepared with the rapid cycle of one hour.
Follow instructions in the cookbook.
● ALWAYS USE the measuring spoon provided to measure larger quantities
small dry ingredients and liquids. For 1 teaspoon, fill flush and smooth top.
For 1 / 2 teaspoon, measure up to the line.

5
 SELECTION PANEL

SELECTION panel lets you choose among several settings for different
types of bread, and for pulp and jam. Each time you press
a touch panel SELECT, the number on the billboard
go to next menu setting control panel. You could, for example
want to make a large loaf cooked: in this case you will enter the
number key until the appearance of "3" on the billboard, and then press the
START (Start).
When you connect your machine bread for the first time, a single signal
will sound and the window SEL (short selection) will flash to
indicate that you must select the setting you want. You have 12 opportunities.
BLANC COMP WHOLEWHEAT SPECIALITY
0 Extended Cooking 4 N4Regular 7 French
1 Regular 5 G5 Large 8 Sweet
2 Large 6 G 6 Large Rapid 9 Dough
R
3 Large Dark 10 Cake/Quick Bread
11 Jam
12 Rapid Cycle
STOP

0 Setting Extended Cooking allows you to extend the cooking time

after a complete cycle. After checking your bread, you may wish to
cook a little longer for it to be just like you like. The extended cooking SELECT

does can be used after completing one cycle for the bread and after the
appearance of the word "END" (End) on the display.
To activate the extended cooking:
●Press the STOP (Stop) (by leaving your
finger on it) and SEL will appear. =
● Press the SELECT button and select the setting "0”. START
● Press the TIMER SET (Setting Timer)
until the appearance of extended cooking time desired. =
The display automatically shows "0:20" but you
can choose between 1 minute and 60 minutes.
●Press the START button (Power) and two
display dots (:) will flash, showing that the count has =
started. If you make a mistake or wish to change the
cooking time during the countdown, press the
STOP button until you hear a beep and
SEL is displayed. You can reset the time =
baking.
●At the end of the cooking cycle extended, a beep will
SALT will be heard and viewed. At this point, you can
re-compose the extended cooking.

6
 SELECTION PANEL

1 2 3 White settings can be used for almost any recipe

bread using mainly white bread flour.
4 5 6 Full settings should be used for bread recipes using
mainly of wheat flour or flour for bread.

4 5 7 The French setting gives a crispy crust could ‫ ي‬sk cooking is

longer.
4 5 8 Setting Sweet baked bread at a lower temperature to reduce the
overbrowning pasta containing more sugar.
4 5 9 The setting paste is used when you want to make the dough fashioned hand and baked in your own oven .
4 5 10 Setting Cake / Quick Bread is unique because it is not baking bread yeast-like cake, such as
ginger bread. Breads quick did not need to lift. The ingredients are simply mixed
and the bread is baked.

4 5 11 The setting automatically cook jam the jam in the bread bowl.
4 5 12 The Fast Cycle can be used to make a fresh warm bread in 1 hour
For best results, use of yeast
Extra mixing easier and less salt.

Please note : Using the settings for normal white bread Close (2-3) and bread
sweet (8), the alarm sound for the last 5 minutes of the second cycle
Kneading remember to add the ingredients if necessary. If you do add
not just ignore the alarm.
If you use eggs, milk or other ingredients from the refrigerator, wait 30 minutes before using so
they are at room temperature.

7
 THE KEYS TO SET TIMER

TIMER SET (Set timer) you can defer the process of

Making bread for up to 12 hours after the time indicated on the
pad. The delayed start is not recommended for
settings for the dough, jam or quick cooking.
IMPORTANT : with this function of delay start, you should not
using perishable ingredients - that is to say foods that deteriorate
easily at room temperature, such as milk, eggs, cheese and yogurt, etc..
To use the TIMER SET option, simply place the ingredients into the bowl
bread and lock it in the bread machine. Then:
● Press the SELECT button to select the required setting.
●Press the button on the timer and the cycle corresponds to the setting
selected will appear. Continue to press TIMER to display
total time required. Each time you press the timer, the
duration is extended by 10 minutes. You do not need to calculate the difference
among the chosen setting and total hours required for the bread oven will include
the cycle automatically adjusting the first time you press
the TIMER.
●If you exceed the desired time, press TIMER to return to
back.
Example :
●Press SELECT to select your setting, by
ex. (3), and use the TIMER button to scroll
time increments of 10 minutes to display "8:30".
If you go over "8:30", simply press
timer button until you return to =
"8:30".
●Press the START button and the two points
display will flash to show that the timer has
been resolved and that the minutes will begin to be START =
counted.
●If you make a mistake or want to change the
time setting, press the STOP
until you hear a beep and the SEL is STOP =
displayed. You can then reset the time.
●When the cycle is complete, END (End) appear on
display and a beep will sound to you
that the bread is baked.

Note important : Turn off bread machine after use and do not forget
use a glove to remove the bread from bread pan.
Always clean the bread pan with a hot damp cloth and dry it well after
have used.

8
 HOW TO BEGIN

Cooking a normal white bread

Ingredients
● 230 ml Water
● 350 g flour, unbleached white bread
● 15ml (3 teaspoons) of skimmed milk powder
● 7.5 ml (1 tablespoon and a half tsp) salt
● 10 ml (2 teaspoons) sugar
● 15 g de butter
● 5 ml (1 teaspoon) of dry yeast is easy to blend

Note : You should add the ingredients in the order listed in a recipe.
Do not open the lid during the cooking cycle as this may
fall bread.

1. Place the dough on the drive shaft of the bread pan (see diagram on page 3).
2. Water should be at room temperature and poured into the bread pan.
3. Measure the flour and sprinkle the bread in the bowl, making sure it covers water.
4. Add skim milk powder, sugar, salt and butter in separate corners
and the surface of the flour.
5. Make a hollow in the center of the flour but not reach the water, and add the
yeast.
6. Put the bread pan in the chamber of the machine by using the alignment marks (▲),
and making sure the bowl and it snaps the shot
right side. Close the lid.
7. Connect the camera and press the SELECT button until the number (1)
appears on the display.
8. Press the START button (Start).

At the end of the cycle, stop the machine and remove the bread pan by holding its handle.
Always use gloves. Pushing the bread and let cool on a rack
for 30 minutes. Otherwise, if the bread is baking a little longer use
Option E ‫ ة‬cooking time (see "Cooking prolonged").

If the bread machine is on the way "Pain" (1-8, 10, 12), it will change to "Keep
warm "for up to one hour or until the machine is switched off, following this
whichever happens first.

For more information on making bread and other recipes, see your
Cookbook Kenwood .

9
 TABLEAU DETAILLE DES CYCLES POUR LE PAIN/LA PATE

Now that you know exactly what is happening inside your machine
bread during the process, the table below shows you in minutes and seconds
time required for each cycle. These times are approximate and they are
data as a guide. The total process time is also shown in hours and
minutes, depending on your selection.

Adjusting 0 1 2 3 4 5 6 7 8 9 10 11 12
CYCLE Extended White White White Sold Sold Sold French Sweet Dough Cake-Qu Rapid
Bake Regular Large Large Regular Large Large RAPIDE Jam Cycle
- 700 G 900 G Dark 700 G 900 G RAPID GATEAU 1 Hour
cooking 900 G Cooking
900 G bread
Resting* - - - - 30min* 30min* 15min* - - - - - -
Kneading
1 - 6min 6min 6min 6min 6min 6min 6min 6min 6min 6min 45min -
Kneading
2 - 27min** 31mi** 31mi**18min 25min 25min 22min 31mi** 24min 14min 15min 11min
Lifting1 - 23min 29min 29min 76min 79min 39min 34min 40min 60min - - 17mmin
Beating
1 - - - - 10sec 15sec 15sec 5sec 5sec - - - -
Beating
2 - - - - - - - 10sec 10sec - - - -
Tapping
3 - - - - - - - 5sec 5sec - - - -
Rest - - - - 30min 30min 15min 29min 29min - - - -
Shaping
1 - 5sec 5sec 5sec 3sec 3sec 3sec 5sec 5sec - - - -
Shaping
2 - 10sec 10sec 10sec - - - 10sec 10sec - - - -
Shaping
3 - 5sec 5sec 5sec - - - 5sec 5sec - - - -
Lifting2 - 64min 54min 54min 55min 45min 45min 54min 49min - - - -
Baking 60min 45min 50min 70min 45min 55min 55min 65min 50min - 90min - 31min
Keep
warm - 60min 60 min 60 min 60 min 60 min 60 min 60min 60 min - 60min - 60min
Duration
total*** 1:00 2:45 2:50 3:10 4:20 4:30 3:20 3:30 3:25 1:30 1:50 1:00 0:59
Max -
deaying
process - 14:45 14:50 15:10 16:20 16:30 15:20 15:30 15:25 13:30 13:50 13:00 12:59

*The cycle starts with a bread rest period, during which the meals or
grains absorb the liquid ingredients. Soaking softens the flour or grain, and it helps
ingredients to mix them better. It does not slide during this period
**The alarm sounds during kneading to warn that it is time to add ingredients if the recipe
recommends to add.
*** The total does not include period "Keep warm".
10
 TROUBLESHOOTING
Here are some examples of typical problems that you might when you rencontier
made bread in your bread machine. Be sure to read all these problems, their cause
and possible action to be taken to remedy this and achieve your revenue.
PROBLEME CAUSE POSSIBLE
LE SIZE AND SHAPE OF BREAD
1.The bread does not rise • Les pains complets ne lèveront pas
enough autant que les pains blancs car la farine
complète contient moins des protéines
qui forment du gluten.
• Il n’y a pas assez de liquide.
• Il manque le sucre ou il n’y en a pas
assez
• Vous avez utilisé une farine qui ne
convient pas.
• Vous avez utilisé une levure qui ne
convient pas.
• Il n’ja pas avez de levure a ou
bien la levure est trop vieille.
• Le cycle rapide pour le pain a été
choisi
• La levure et le sucre sont entrés en
contact avant le cycle de pétrissage.
2. The breads are flat • La levure a été oubliée.
and do not lift. • La levure est trop vieille.
• Le liquide est trop chaud.
• Vous avez ajouté trop de sel.
• Si vous utilisez la minuterie, la levure
s’est mouillée avant que le procédé de
fabrication du pain n’ait commencé.
• Il y a trop de levure.
3. The top is inflated
It looks like a bread • Il y a trop de sucre.
mushroom. • Il y a trop de farine.
• Il n’y a pas assez de sel.
• Le temps est tiède et humide.
11
SOLUTION
• Situation normale, sans solution.
• Ajoutez 15 ml/3 cuillerées à café de
liquide
• Assemblez les ingrédients dans l’ordre
indiqué dans la recette.
• Il se peut que vous ayez utilisé de la
farine blanche au lieu de la farine forte
spéciale pour pain qui a une plus forte
teneur en gluten.
• N’utilisez pas de la farine à tout faire.
• N’utilisez que de la levure déshydratée
agissant rapidement. N’utilisez pas de
la levure fraîche.
• Mesurez la quantité recommandée et
vérifiez la date limite d’utilisation sur
l’emballage.
• Ce cycle produit des pains plus courts.
Cela est normal.
• Assurez-vous qu’ils restent séparés
quand vous les placez dans le bol à pain.
• Ajoutez les ingrédients dans l’ordre
indiqué dans la recette.
• Vérifiez la date limite d’utilisation.
• Utilisez du liquide à la température cor-
respondant à la sélection du pain
choisie
• Utilisez la quantité recommandée.
• Placez les ingrédients secs dans les
coins du bol à pain et faites un petit
creux au milieu des ingrédients secs
pour la levure afin de la protéger des
liquides.
• Réduisez la levure de ⁄ de cuillerée
1
4
à café.
• Réduisez le sucre de 1 cuillerée à café.
• Réduisez la farine de 6 à 9 cuillerées à
café.
• Utilisez la quantité de sel recommandée
dans la recette.
• Réduisez le liquide de 15 ml/3 cuillerées
à café, et la levure de ⁄
1
de cuillerée à
café.
 TROUBLESHOOTING (continued)
PROBLEME CAUSE POSSIBLE
4. The top and sides • Il y a trop liquid.
Are sunken.
• Il y a trop de levure.
• Il est possible que la pâte ait levé trop
rapidement à cause d’une forte
humidité et d’un temps chaud.
5. The top is bumpy • Il n’y a pas assez de liquide.
and knotted - it is
not smooth. • Il y a trop de farine.
• Le dessus des pains n’est pas
toujours parfaitement formé mais cela
n’affecte pas le goût très savoureux
du pain.
6. Bread sank • La machine était placée dans un
during cooking.. courant d’air ou bien elle a été cognée
ou secouée pendant que la pâte levait.
• Le pain est plus gros que le bol à
pain
• Vous navez pas utilisé assez de sel
ou vous l’avez oublié (le sel aide la
pâte à ne pas trop lever).
• Il y a trop de levure.
• Le temps est tiède et humide.
7. Breads are • La pâte est trop sèche et elle n’a pas
more irregularly pu lever régulièrement dans le bol à
short at one end. pain.
12
SOLUTION
• Use 15 ml / 3 teaspoons of liquid in less
next time or add a little more flour.
.
• Utilisez la quantité recommandée dans
la recette ou essayez avec un cycle plus
rapide la prochaine fois.
• Refroidissez l’eau ou ajoutez du lait
sortant juste du réfrigérateur.
• Ajoutez 15ml/3 cuillerées à café de
liquide
• Mesurez la farine avec exactitude.
• Assurez-vous que la pâte est préparée
dans les meilleures conditions possibles.
Se référer au guide “Recommandations
et petits conseils pratiques” dans le
livre de recettes.
• Repositionnez le four à pain.
• N’utilisez pas de quantités d’ingrédients
supérieures à celles recommandées
pour le gros pain.
• Utilisez la quantité de sel recommandée
dans la recette.
• Mesurez la levure avec exactitude.
• Réduisez le liquide de 15ml/3 cuillerées
à café et réduisez la levure de ⁄ 1
de
cuillère à café.
• Ajoutez 15ml/3 cuillerées à café de
liquide.

PROBLEME
8. The texture is dense
and heavy.
9. The texture is airy,
coarse and holes..
10. The center of the bread is • Il y a trop de liquide.
believed, it is not enough
cooked .
11. difficult to
cut the bread into
slices, bread sticks.
COLOR AND THICKNESS OF THE CRUST
12. The crust is too
dark / too thick.
13. The bread is burned.
14. The crust is too light.
TROUBLESHOOTING (continued)
CAUSE POSSIBLE
TEXTURE OF BREAD
• Il y a trop de farine.
• Il n’y a pas assez de levure.
• Il n’y a pas assez de sucre.
• Le sel a été omis.
• Il y a trop de levure.
• Il y a trop de liquide.
• Il y a eu une panne de courant
pendant la cuisson.
• Les quantités étaient trop grandes et
la machine n’a pas pu les faire cuire.
• Le pain a été coupé en tranches
quand il était encore trop chaud.
• Le couteau utilisé ne va pas bien pour
le pain.
• Vous avez utilisé le réglage pour pain
à croûte BIEN CUITE.
• La machine ne fonctionne pas bien.
• Le pain n’a pas cuit assez longtemps.
• Il n’y a pas de lait en poudre ou de lait
frais dans la recette.
13
SOLUTION
• Mesurez la farine avec exactitude
(voir page 5).
• Mesurez la quantité correcte de levure
recommandée.
• Mesurez le sucre avec exactitude
(voir page 5).
• Ajoutez les ingrédients dans l’ordre
indiqué dans la recette.
• Mesurez la quantité correcte de levure
recommandée.
• Réduisez le liquide de 15 ml/ 3 cuillerées
à café.
• Réduisez le liquide de 15 ml/ 3 cuillerées
à café.
• S’il y a une panne de courant pendant
la cuisson, la machine ne se rallumera
pas quand le courant revient. Il vous
faudra sortir le pain encore cru du bol à
pain et recommencer avec des
ingrédients frais.
• Réduisez les quantités jusqu’à obtention
des quantités maximales permises.
• Laissez le pain refroidir sur une grille
pendant au moins 30 minutes pour
dégager la vapeur avant de le couper en
tranches.
• Utilisez un bon couteau à pain.
• Utilisez la position ❷ pour gros pain
BLANC la prochaine fois.
• Référez-vous à la section “Service
Après-Vente” (page 15).
• Prolongez le temps de cuisson.
• Ajoutez 15 ml/3 cuillerées à café de lait
en poudre ou remplacez 50 % de l’eau
avec du lait pour que la croûte soit plus
bronzée.
 TROUBLESHOOTING (continued)

PROBLEME CAUSE POSSIBLE SOLUTION

PROBLEMS WITH THE BREAD BOWL
15. The dough can • Vous devez ajouter de l’eau dans le bol • Suivez les instructions de lavage après
not be out of à pain et laisser tremper le pétrisseur l’usage. Il vous faudra parfois faire
machine. avant de pouvoir le sortir. tourner légèrement le pétrisseur après
l’avoir laissé tremper pour le dégager.

16. The bread sticks to bowl/ • Cela peut se produire après un usage • Frottez légèrement l’intérieur du bol à
Is difficult to escape. prolongé. pain avec de l’huile végétale.
• Référez-vous à la section “Service
Après-Vente” (page 15).

MECHANICAL PROBLEMS
17. The ingredients are • Vous n’avez pas mis la machine en • Après avoir programmé le panneau de
Not mixed marche. commande, appuyez sur le bouton de
démarrage pour mettre la machine en
marche.
• Vous avez oublié de mettre le • Assurez-vous toujours que le pétrisseur
pétrisseur dans le bol à pain. est sur son axe au fond du bol à pain
avant d’ajouter les ingrédients.

18. There was a small of • Les ingrédients se sont renversés • Faites attention de ne pas renverser les
burned when machine dans le four. ingrédients quand vous les ajoutez dans
is running. le bol à pain. Les ingrédients peuvent
brûler sur les éléments et provoquer la
fumée.
• Le bol à pain a des fuites. • Pour obtenir une pièce de rechange,
contactez le magasin où vous avez
acheté votre four à pain.
• Les ingrédients dépassent la • N’utilisez pas plus d’ingrédients que les
capacité du bol à pain. quantités recommandées dans la recette,
et mesurez toujours les ingrédients avec
exactitude (voir page 5).

19. The machine • Si la machine est dans le cycle “Pétrissage”, jetez les ingrédients et recommencez.
disconnected by • Si la machine est dans le cycle “levage”, sortez la pâte du bol à pain, mettez-
accident or there is la en forme et placez-la dans un moule à pain de 23 x 12,5 cm, couvrez-la et
more current during laissez-la lever jusqu’à ce que sa taille ait doublé. Faites cuire dans un four ordinaire
operation. préchauffé à 200°C, soit Numéro 6, pendant 30 à 35 minutes, ou jusqu’à ce que le
pain soit bien doré.
How do I • Si la machine est dans le cycle de cuisson, préchauffez votre four conventionnel à
save the bread? 220°C, Numéro 6, et enlevez la grille du haut. Sortez le pain de la machine avec soin et
placez-le dans le four sur la grille du bas. Faites cuire jusqu’à ce que le pain soit bien doré.

20. The letters EH • La chambre du four est trop chaude. • Débranchez la machine et laissez-la
appear on refroidir pendant 30 minutes.
the display & the machine
refuses to implement
work.

21. The letters E-L or E-S • La machine ne fonctionne pas bien. • Référez-vous à la section “Service
appear on Après-Vente”
the display & the machine
refuses to implement
work.
.

14
 ENTRETIEN ET NETTOYAGE

IMPORTANT : Always unplug the appliance and let it cool before cleaning.
● DO NOT immerse the body of the device or the external base of the bowl to bread in
water.
●DO NOT wash the bread pan into a dishwasher as this may affect its
anti-adhesive and then the bread would stick to the walls during cooking.
● DO NOT use scouring pads or metal objects.
● Clean the bowl and bread dough after each use by filling in part the
bowl of warm soapy water. Soak for 5-10 minutes. To exit the
mixer, turn clockwise and lift. Finish cleaning with a
clean, rinse and dry.
● Use a damp cloth to clean the external surfaces and internal
machine if necessary.

Removing the dough’s retrait.

15
 CUSTOMER SERVICE

If the cord of your bread machine is damaged, it must be replaced for

security reasons by Kenwood or an approved repairer of Kenwood.

If you need help:

● Use your machine.
● Maintain or repair your machine
Contact the store where you bought your bread machine.

16
Kenwood Limited
New Lane, Havant, Hampshire PO9 2NH UK
www.kenwood.co.uk
2463/1
 - THOSE PAGES BY ME -

Cooking a normal white bread My Way (600 gr)

Ingredients
● 250 ml Water
● 370 g flour, unbleached white bread
● (2 teaspoons) of skimmed milk powder
● 6 g (1 teaspoon) salt
● 20 g (1.75 tablespoons) sugar
● 15 g butter or olive oil
● 6 g (1.5 teaspoon) of dry yeast is easy to blend

Cooking a Large white bread My Way (590 gr)

You will get medium color & size with nice test, soft, economic and healthful loaf.

Ingredients
● 245 ml Water
● 333 g flour, unbleached white bread
● (2 teaspoons) of skimmed milk powder
● 6 g (1 teaspoon) salt
● 20 g (1.5 tablespoon) sugar
● 13 g butter or olive oil
● 7 g (1.7 teaspoon) of dry yeast is easy to blend
● 20 g Egg (half egg) room temperature

Notes:
- Worm 245 ml water to (37degree) and mix 1tbsp +1 tsp for 15min before start filling the pan
- Remove (9. Kneader) & shape the dough with wet hand at 1:35 then sprinkle 3gr. of butter
or oil on it (top middle of dough). Also some seeds if you like.
- Cover the viewing window by aluminum foil to reflect the heat on the top of the bread

General notes:
- Salt for delaying yeast work
- Oil or butter for soften the loaf
- Program 12 is very bad bread way it is not need yeast but need soda
- I used Google translate French to English to prepare that user manual
- I hope that all I did give a few help for you
Nasser321@yahoo.com