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E
elopezAug 4, 2025
What to do if dough is too soft in Sunbeam Bakehouse Compact BM2100 Bread Maker?
- CCynthia BlackburnAug 5, 2025
If the dough in your Sunbeam Bread Maker is too soft, add one tablespoon of extra flour.
What to do if dough is too soft in Sunbeam Bakehouse Compact BM2100 Bread Maker?
If the dough in your Sunbeam Bread Maker is too soft, add one tablespoon of extra flour.
What to do if dough is too stiff in Sunbeam Bread Maker?
If the dough is too stiff in your Sunbeam Bread Maker, add one tablespoon of extra water.
General| Model | BM2100 |
|---|---|
| Type | Bread Maker |
| Programs | 12 |
| Crust Settings | Light, Medium, Dark |
| Keep Warm Function | Yes |
| Color | White |
| Viewing Window | Yes |
| Automatic Fruit and Nut Dispenser | No |
| Delay Timer | Yes, 13 hours |
| Power | 550W |
| Settings | Basic, French, Whole Wheat, Sweet, Gluten Free, Cake, Jam, Dough, Custom |
Actions and checks before operating the breadmaker for safety and optimal performance.
Precautions to take during the breadmaking process to ensure safety.
Guidelines for placing and operating the breadmaker in a suitable environment.
Steps to follow after baking, including unplugging and cooling.
Allows observation of the breadmaking cycle stages.
Facilitates easy cleaning of the breadmaker.
Illuminate to show the selected bread program.
Enhances safety, especially around children.
Keeps bread warm for one hour after baking.
Used to select specific programs from the available options.
Initiates, pauses, or cancels the breadmaking operation.
For making traditional white bread.
For whole wheat breads requiring longer rising times.
For breads with added sugar, dried fruits, or chocolate.
For breads with crispier crusts like French and sourdough.
For baking homemade cakes or using cake mixes.
For kneading dough for various baked goods.
Essential for dough rising; requires correct temperature and food.
Provides structure; protein content is crucial for rising.
Sweeten bread, brown crust, and feed yeast.
Essential for gluten formation, affecting dough consistency.
Enhances flavour and controls yeast activity.
Provide liquid, aid rising, and add nutritional value.
Enhance flavour and retain moisture in bread.
Use quality flour; weighing is recommended for accuracy.
Dry yeast is recommended; check expiry date.
Enhances gluten, structure, size, and texture of bread.
Variety of mixes available; follow package directions.
Ingredient variations affect bread size and texture; consistency is normal.
Use metric spoons/cups; spoon loosely, level with knife.
Fill metric cups at eye level on a flat surface.
Fill metric cups/spoons and level with a flat knife.
Order of ingredients: liquid first, dry next, yeast in a pocket.
Add during kneading when prompted by beep.
Liquid first, dry next, yeast last; fruits/nuts later.
Use fresh ingredients; avoid perishables with time delay.
Wait 10 mins; use a bread knife or electric knife.
Cool completely, wrap, slice before freezing.
Cool slightly, use oven mitts if hot.
Add herbs, seeds, etc., during baking stage.
Affected by ingredients; lighter top is normal.
Adjust yeast, salt, or water for high altitude.
Wipe with damp cloth, polish with dry cloth; avoid abrasives.
Wipe with damp cloth; wash gently, dry well.
Avoid metal utensils; coating wear is normal.
Lift lid carefully; wipe interior and exterior.
Store cool, dry, with lid closed; avoid heavy objects on lid.
Lists specific white bread mixes and their ingredients.
General steps for using breadmixes.
Ingredients and method for a classic white loaf.
Ingredients and method for a savoury cheese and salami bread.
Ingredients and method for a unique beer and bacon flavoured bread.
Ingredients and method for a rich, eggy brioche bread.
Ingredients and method for a wholemeal bread.
Ingredients and method for a healthy soy and linseed bread.
Ingredients and method for a chocolate-flavoured bread.
Ingredients and method for an apple and spice flavoured bread.
Ingredients and method for a bread with mixed dried fruit.
Ingredients and method for a classic French bread.
Ingredients and method for a sourdough bread.
General steps for baking cakes using the breadmaker.
Ingredients and method for a golden fruit cake.
Ingredients and method for pizza dough.
Ingredients and method for herb foccacia dough.
Ingredients and method for hot cross bun dough and preparation.
Additional information and recipe adaptations for New Zealand users.
Emphasizes the importance of reading this booklet before use.
Guides on adapting Australian recipes for New Zealand ingredients.
Recommends High Grade or bread flour for New Zealand.
Recommends Edmonds Surebake yeast for New Zealand recipes.
Suggests substituting honey, golden syrup, or treacle.
Recommends mild oil or softened butter/margarine.
Iodised New Zealand salt is used; do not omit.
Use warm water for starting, cold for delay start.
Use Jam Setting Mix instead of Jam Setta.
Weigh flour if possible; use scoop and level for cups.
Use metric cup at eye level on a flat surface.
Use standard metric spoons; note tablespoon difference.
Check dough during kneading; adjust with flour or water.
Ingredients and method for a traditional white loaf.
Ingredients and method for wholemeal bread.
Ingredients and method for French bread.
Ingredients and method for multigrain bread.
Ingredients and method for cinnamon raisin bread.
Ingredients and method for making bread rolls.
Ingredients and method for pizza dough.
Ingredients and method for hot cross bun dough and preparation.
