Lakeland 16147, Instruction Booklet

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12. Turn the bread pan upside down and gently shake the loaf onto a cooling rack. If the  
 

loaf does not fall out straight away gently loosen the sides of the loaf with a non-stick  

 spatula.

13. Leave the loaf to cool for at least 20 - 30 minutes. Sometimes the kneading paddle  
 

may remain in the loaf. If it does, use the hook to remove the paddle from the    

base of the loaf. Take care as the kneading paddle will be very hot. Always remove the  

kneading paddle before slicing the loaf.

Remember; if you do not stop the Compact Bread Maker and remove your loaf the 
Compact Bread Maker will automatically switch to Keep Warm mode. Your bread will be 
kept warm for 60 minutes to prevent it from becoming soggy.

For best results, remove the bread as soon as the baking cycle is complete and allow it to 
cool on a cooling rack.

ADDITIONAL FLAVOURINGS AND INGREDIENTS

You can add many different flavours and ingredients to make a wide variety of delicious 
breads for example nuts, seeds, fresh or dried herbs, sun dried tomatoes, olives, fruit, 
chocolate etc. the list is endless.

There are two ways you can add these;
1. At the very start – with the main ingredients
If you add the ingredients at the start you will find that they will be very finely distributed 
throughout the bread as they will be subjected to the vigorous bread making cycles.  
For example if you add sun dried tomatoes at the start you will lose the texture of the 
tomatoes but will get an attractive coloured bread with a delicious flavour  and aroma but 
pieces of tomato will not be detected in the dough. If you add them later on in the cycle 
you will retain the texture of the tomatoes.
Foods such as herbs, small seeds e.g. sunflower, sesame or poppy seeds, cheese etc. can 
be added at the start because they will not lose their texture in the same way.

2. Before the final kneading, rising and baking cycle (the Compact Bread Maker emits 10 
beeps to call you to the machine).
If you add ingredients before the final kneading and rising cycle the ingredients will be 
distributed throughout the dough and will retain more of their shape and texture. 
Open the lid after you hear the beeps and add your additional ingredients at this stage. 
If you prefer you can add some of the ingredients at the very start so they add an overall 
flavour and colour to the dough, retaining some to add later in the cycle so you have 
some bigger pieces in the finished bread.

Note

If you are delaying the start time you will need to put all the ingredients into the bread 
pan at the beginning. You will also need to consider the moisture content of additional 
ingredients. Juicy dried apricots or roasted red peppers may add as much as a tablespoon 
of juice as they go through the kneading process. Also, because too much sugar can 
interfere with the action of yeast, high sugar additives like candied peel should be added 
late in the kneading cycle.