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I’m Gareth — I’ve been baking bread at home for twenty-five years and growing my own fruit and veg for fifteen, the last three on a Sussex allotment. The Tower T11003 is one of the most popular budget breadmakers in UK kitchens, and these are twelve recipes written for it: five everyday loaves, three flavoured loaves for sandwiches and toast, and four specials including a gluten-free loaf and an overnight delay-timer bake. All quantities are given for the 700g and 1kg pan sizes on the Tower T11003, with the programme number and crust setting listed for each recipe.
Part of our Countertop Cookers Hub — the complete guide to pressure cookers, slow cookers, air fryers, soup makers, rice cookers and bread makers for UK kitchens.
If you’re still choosing a breadmaker, our full UK bread-maker round-up reviews the Tower alongside Panasonic and Morphy Richards alternatives.
Before you start — what you’ll need
Every recipe below uses some combination of these four staples. Stock the cupboard once and you can bake any of the twelve loaves whenever you want.
Want all of this to hand in the kitchen? We have put together The Bread Machine Recipe Book — a free 26-page companion with eleven loaves in all three tin sizes, plus a dough that makes rolls, pizza and focaccia, every quantity in grams, the flour and yeast that actually work in a British kitchen, what a loaf really costs to bake, and a troubleshooting section that reads the loaf back to you.
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Works with these Tower breadmaker models
These recipes are written for the Tower T11003, but the ingredient lists and programme types translate across the rest of Tower’s UK breadmaker range. Programme numbers may shift by one or two positions on different models — always confirm against the programme list on your control panel or in the manual.
Allinson Easy Bake Yeast Tin 100g
Doves Farm Strong Wholemeal Bread Flour 1.5kg
Marriage's Finest Strong White Flour 1.5kg - Pack of 2
Salter 1036 BKSSDR Digital Kitchen Scale – Cooking & Baking Scales for Food Weight, Stainless Steel Weighing Platform, 5KG Capacity, Tare Function, Large LCD Easy Read Display, Measure Liquids, Black
- Tower T11003 — the model these recipes are written for. 12 programmes including Basic, French, Whole Wheat, Sweet, Gluten Free, Dough, and a 13-hour delay timer.
- Tower T11005 / T11005DG — same core programme set; expect Programme 1 (Basic), Programme 3 (Whole Wheat), Programme 5 (Sweet) and Programme 9 (Gluten Free) to behave the same way.
- Tower T11006 — fast-bake variant; the Quick / Super Rapid programme number may differ but the recipe quantities work as written.
- Tower T11008 — larger-capacity model; recipes scale to the 1kg setting without adjustment.
If your model is older or branded slightly differently, match the programme by type (Basic, Whole Wheat, Sweet, Gluten Free) rather than the number on screen.
1. Classic White Bread — Tower T11003 Settings
A classic white loaf is one of the most popular Tower breadmaker recipes among UK users. Programme 1 (Basic) on the Tower T11003 delivers a consistently well-risen, golden-crusted loaf with minimal effort.
Ingredients
- Warm water320 ml
- Sunflower oil2 tbsp
- Salt1 tsp
- Caster sugar1 tbsp
- Strong white bread flour500 g
- Fast-action dried yeast1½ tsp
Method
- Add warm water and sunflower oil to the bread pan first.
- Add salt and sugar, keeping them away from each other.
- Spoon in the strong white bread flour, levelling the surface.
- Make a small well in the centre of the flour and add the fast-action dried yeast.
- Insert the bread pan into the Tower T11003 and close the lid.
- Select Programme 1 (Basic), Medium Crust, and your desired loaf size (700g or 1kg).
- Press Start. When the cycle completes, remove the pan using oven gloves and cool on a wire rack for at least 20 minutes before slicing.
Tips
Use water that is warm but not hot — around 30–35°C — to activate the yeast without killing it.
Add 1 tbsp of skimmed milk powder for a softer crumb.
Do not open the lid during baking as this can cause the loaf to collapse.
2. Wholemeal Seeded Loaf — Tower T11003 Settings
This seeded wholemeal loaf uses Programme 3 (Whole Wheat) on the Tower T11003, which includes a longer kneading and rising phase suited to denser wholemeal flour.
Ingredients
- Warm water300 ml
- Olive oil2 tbsp
- Salt1 tsp
- Honey1 tbsp
- Strong wholemeal bread flour300 g
- Strong white bread flour150 g
- Mixed seeds (sunflower, pumpkin, linseed)2 tbsp
- Rolled oats (for topping, optional)1 tbsp
- Fast-action dried yeast1½ tsp
Method
- Pour warm water and olive oil into the bread pan.
- Add salt and honey on opposite sides of the pan.
- Spoon in both flours and level the surface.
- Add the mixed seeds on top of the flour.
- Make a well in the flour and add the yeast — keep the yeast away from the salt.
- Insert the bread pan and select Programme 3 (Whole Wheat), Dark Crust, and your loaf size.
- Press Start. When complete, cool the loaf on a wire rack before slicing.
Tips
Wholemeal loaves rise less than white — this is normal and gives a denser, more nutritious crumb.
Soaking the seeds in water for 30 minutes beforehand can help keep the loaf moist.
Adding 1 tsp of cider vinegar improves the rise in wholemeal loaves.
3. Soft Brioche-Style Milk Loaf — Tower T11003 Settings
This soft, enriched milk loaf is a community favourite for sandwiches and toast. Programme 5 (Sweet) on the Tower T11003 is designed for enriched doughs with added sugar and fat.
Ingredients
- Whole milk, warmed to 30°C200 ml
- Large eggs, beaten2
- Unsalted butter, softened, in pieces60 g
- Salt1 tsp
- Caster sugar3 tbsp
- Strong white bread flour450 g
- Fast-action dried yeast1½ tsp
Method
- Add warm milk and beaten eggs to the bread pan.
- Add the softened butter pieces around the pan.
- Add salt and sugar, keeping them apart.
- Spoon in the strong white bread flour.
- Make a small well and add the yeast.
- Select Programme 5 (Sweet), Light Crust (sugar-enriched dough darkens fast), and your loaf size.
- Press Start. Once complete, cool fully on a wire rack before cutting — at least 1 hour for clean slices.
Tips
Using full-fat milk gives a richer, softer crumb.
The light crust setting is important here — sweet doughs can darken quickly.
This loaf slices best when fully cooled, ideally after 1 hour.
4. Gluten-Free White Loaf — Tower T11003 Settings
Programme 9 (Gluten Free) on the Tower T11003 is specifically designed for gluten-free baking — using a single knead and no punch-down phase. Always use certified gluten-free ingredients throughout.
Ingredients
- Warm water340 ml
- Sunflower oil3 tbsp
- Large eggs, beaten2
- Salt1 tsp
- Caster sugar1 tsp
- Cider vinegar1 tsp
- Gluten-free white bread flour blend (certified GF)500 g
- Xanthan gum (if not in your blend)1 tsp
- Fast-action dried yeast (certified GF)1½ tsp
Method
- Combine warm water, sunflower oil, beaten eggs, and cider vinegar in the bread pan.
- Add salt and sugar.
- Spoon in the gluten-free flour blend; if it doesn’t already contain xanthan gum, add it now.
- Make a well and add the yeast.
- Select Programme 9 (Gluten Free), Medium Crust, and your loaf size.
- Press Start. Do not open the lid at any point during baking.
- When the cycle ends, remove and cool the loaf fully — at least 1 hour — before slicing. Gluten-free bread needs longer to set.
Tips
Gluten-free bread batter is wetter than standard dough — this is expected. Do not be tempted to add more flour.
Gluten-free loaves store best wrapped and refrigerated for up to 3 days.
Always check that your yeast and flour are certified gluten-free if baking for coeliac sufferers.
5. Overnight Cinnamon & Raisin Loaf — Tower T11003 Settings
A fragrant cinnamon and raisin loaf using the Tower T11003’s 13-hour delay timer so you can wake up to freshly baked bread. Set on Programme 1 (Basic) for overnight baking.
Ingredients
- Room-temperature water (do not use warm water with delay timer)300 ml
- Sunflower oil2 tbsp
- Salt1 tsp
- Caster sugar2 tbsp
- Ground cinnamon1 tsp
- Strong white bread flour500 g
- Raisins or sultanas100 g
- Fast-action dried yeast1½ tsp
Method
- Add room-temperature water and sunflower oil to the bread pan.
- Add salt, sugar, and ground cinnamon.
- Spoon in the strong white bread flour.
- Add the raisins or sultanas on top of the flour.
- Make a small well and add the yeast, keeping it away from the salt.
- Select Programme 1 (Basic), Medium Crust.
- Press the Delay Timer button and set the delay so the bake finishes when you need it (e.g. 7–8 hours overnight).
- Press Start. The machine will count down and begin the programme automatically.
- In the morning, remove the loaf carefully and cool on a wire rack for at least 20 minutes before slicing.
Tips
When using the delay timer, always use room-temperature water — warm water could activate the yeast too early.
Keep the yeast and liquid separated by the flour layer when loading the pan — especially important with the delay timer.
Sultanas tend to stay plumper than raisins during the long bake cycle.
6. French-Style Crusty White Loaf — Tower T11003 Settings
For a baguette-style loaf with a thin, crisp crust and an open crumb, use Programme 2 (French) on the Tower T11003. The French cycle has a longer second rise, which develops more flavour and a lighter, airier texture.
Ingredients
- Warm water320 ml
- Olive oil1 tbsp
- Salt1½ tsp
- Caster sugar1 tsp
- Strong white bread flour (T55-style ideal)500 g
- Fast-action dried yeast1¼ tsp
Method
- Add the warm water and olive oil to the bread pan.
- Add salt and sugar on opposite sides of the pan.
- Spoon in the strong white bread flour and level the surface.
- Make a well in the centre and add the fast-action yeast.
- Select Programme 2 (French), Medium Crust, and your loaf size.
- Press Start. When the cycle completes, turn the loaf out and cool fully — at least 30 minutes — for the crispest crust.
Tips
Slightly less yeast than the Basic recipe is intentional — the longer rise builds flavour, and too much yeast on a long cycle can over-prove the dough.
Don’t add milk powder or fats beyond the small amount of olive oil — this loaf should be lean.
For the crispest crust, lift the loaf out as soon as the cycle ends and don’t leave it on keep-warm.
7. Malted Granary Loaf — Tower T11003 Settings
A nutty, malted-flake loaf with a satisfying chew, made on Programme 3 (Whole Wheat) on the Tower T11003. The longer wholemeal cycle suits the malted flour blend.
Ingredients
- Warm water320 ml
- Sunflower oil2 tbsp
- Salt1 tsp
- Black treacle (or molasses)1 tbsp
- Malted granary bread flour (Hovis Granary or similar)500 g
- Malted wheat flakes (for topping, optional)1 tbsp
- Fast-action dried yeast1½ tsp
Method
- Add warm water, sunflower oil and black treacle to the bread pan.
- Add the salt to one side.
- Spoon in the malted granary flour and level the surface.
- Make a small well in the centre and add the yeast — keep it away from the salt and treacle.
- Select Programme 3 (Whole Wheat), Medium or Dark Crust, and your loaf size.
- Press Start. Cool the loaf on a wire rack for at least 30 minutes before slicing.
Tips
Black treacle gives a darker, deeper-flavoured loaf than honey or sugar — substitute with malt extract if you have it.
Granary flour absorbs water differently between brands — if your dough looks too dry during the first knead, add a tablespoon of warm water.
This loaf makes excellent toast and earns its place as the everyday packed-lunch sandwich loaf.
8. Honey & Oat Loaf — Tower T11003 Settings
A soft, lightly sweet loaf with a tender crumb and a scattering of oats — perfect for breakfast toast with butter and jam. Made on Programme 1 (Basic) on the Tower T11003.
Ingredients
- Warm semi-skimmed milk300 ml
- Sunflower oil2 tbsp
- Clear runny honey2 tbsp
- Salt1 tsp
- Rolled porridge oats50 g
- Strong white bread flour450 g
- Fast-action dried yeast1½ tsp
- Extra rolled oats (for topping, optional)1 tbsp
Method
- Pour warm milk, sunflower oil and honey into the bread pan.
- Add the salt to one side.
- Sprinkle the rolled oats evenly across the liquid.
- Spoon the strong white bread flour over the oats and level the surface.
- Make a small well in the flour and add the yeast.
- Select Programme 1 (Basic), Medium Crust, and your loaf size.
- Press Start. For an oat topping, brush the top with milk and sprinkle a tablespoon of oats on between the knead and rise stages.
- Cool on a wire rack for at least 20 minutes before slicing.
Tips
Use rolled (porridge) oats, not jumbo or steel-cut — they hydrate properly inside the dough.
Honey can scorch on dark crust settings — stick to medium for this loaf.
The same recipe works on Programme 11 (Sandwich) if your model has it, for an even softer-crumbed loaf.
9. Olive & Rosemary Mediterranean Loaf — Tower T11003 Settings
A savoury, fragrant loaf studded with chopped olives and fresh rosemary — beautiful with soup, cheese, or alongside a Sunday roast. Made on Programme 1 (Basic).
Ingredients
- Warm water320 ml
- Extra virgin olive oil3 tbsp
- Salt1½ tsp
- Caster sugar1 tsp
- Strong white bread flour500 g
- Fast-action dried yeast1½ tsp
- Pitted black or green olives, chopped & patted dry80 g
- Fresh rosemary, finely chopped (or 1½ tsp dried)1 tbsp
Method
- Pat the chopped olives dry on kitchen paper — wet olives can throw off the dough hydration.
- Add warm water and olive oil to the bread pan.
- Add salt and sugar on opposite sides.
- Spoon in the flour and level it.
- Make a well in the centre and add the yeast.
- Select Programme 1 (Basic), Medium Crust, and your loaf size.
- If your Tower beeps for fruit/nut additions (around 30 minutes in), wait for the beep then add the olives and rosemary. Otherwise add them at the start on top of the flour.
- Press Start. Cool the loaf on a wire rack for at least 20 minutes before slicing.
Tips
Adding the olives at the beep stops them being completely pulped through the dough during kneading — you get visible chunks, not olive-coloured bread.
Reduce the salt to 1 tsp if your olives are particularly briny.
Sun-dried tomatoes (drained, chopped) work well as a substitute for the olives.
10. Rye & Caraway Loaf — Tower T11003 Settings
A dark, dense rye loaf with the unmistakable warmth of caraway seeds — wonderful with smoked fish, strong cheese, or pickles. Pure rye doesn’t rise well in a breadmaker, so this recipe blends rye with strong white flour.
Ingredients
- Warm water320 ml
- Sunflower oil2 tbsp
- Black treacle1 tbsp
- Salt1 tsp
- Rye flour200 g
- Strong white bread flour300 g
- Caraway seeds1½ tbsp
- Fast-action dried yeast1½ tsp
Method
- Add the warm water, sunflower oil and black treacle to the bread pan.
- Add the salt to one side.
- Spoon in both flours, level them, and add the caraway seeds on top.
- Make a well in the flour and add the yeast.
- Select Programme 3 (Whole Wheat), Dark Crust, and your loaf size.
- Press Start. Cool on a wire rack for at least 1 hour before slicing — rye loaves are best the day after baking, when the crumb has firmed up.
Tips
Don’t increase the rye proportion much beyond 40% — without enough wheat gluten, the loaf can sink in the middle.
Lightly toast the caraway seeds in a dry pan before adding for a deeper flavour.
This loaf slices best with a serrated knife once fully cooled.
11. Cheese & Chive Savoury Loaf — Tower T11003 Settings
A golden, savoury loaf with mature Cheddar and fresh chives running through it — incredible with tomato soup or as the base for a ploughman’s sandwich. Made on Programme 1 (Basic).
Ingredients
- Warm water300 ml
- Sunflower oil2 tbsp
- Salt1 tsp
- Caster sugar1 tsp
- English mustard powder (optional, lifts the cheese flavour)1 tsp
- Strong white bread flour500 g
- Fast-action dried yeast1½ tsp
- Mature Cheddar, coarsely grated100 g
- Fresh chives, finely snipped2 tbsp
Method
- Add the warm water and sunflower oil to the bread pan.
- Add salt, sugar and mustard powder on the side.
- Spoon in the strong white bread flour and level it.
- Make a well in the centre and add the yeast.
- Select Programme 1 (Basic), Medium Crust, and your loaf size.
- Wait for the fruit/nut beep (around 30 minutes in), then add the grated Cheddar and chives. If your model doesn’t beep, add at the start on top of the flour.
- Press Start. Cool on a wire rack for at least 20 minutes before slicing — the cheese pockets are very hot at this stage.
Tips
Mature or extra-mature Cheddar gives a much stronger cheese flavour than mild — a stronger cheese means you need less of it.
Don’t use pre-grated cheese — the anti-caking agents stop it melting properly.
Sliced and toasted, this loaf is excellent with a poached egg on top.
12. Quick White Loaf (Under 2 Hours) — Tower T11003 Settings
When you forgot to start a loaf earlier, the Ultra-Fast programme on the Tower T11003 produces a serviceable white loaf in well under two hours. The crumb is a touch denser than a Basic-cycle loaf, but for a same-day Sunday lunch this is the recipe to know.
Ingredients
- Warm water (35–40°C, slightly warmer than usual)320 ml
- Sunflower oil2 tbsp
- Salt1 tsp
- Caster sugar1 tbsp
- Strong white bread flour500 g
- Fast-action dried yeast (more than usual to compensate for the shorter rise)2 tsp
Method
- Add the warm water and oil to the bread pan.
- Add salt and sugar on opposite sides.
- Spoon in the strong white flour and level it.
- Make a small well and add the yeast.
- Select the Ultra-Fast programme on the Tower T11003 — Programme 7 for a 1kg loaf, or Programme 6 for 700g — Medium Crust.
- Press Start. Cool on a wire rack for at least 20 minutes before slicing — quick loaves benefit from a longer rest because the crumb sets late.
Tips
The slightly warmer water and extra yeast are what make this work — don’t try the recipe with regular Basic-cycle quantities on the Ultra-Fast setting.
The crust will be paler than a Basic-cycle loaf — that’s normal, not a fault.
Eat this loaf the same day. The shorter rise means it stales faster than a Programme 1 loaf.
Troubleshooting your Tower breadmaker loaves
Why is my loaf sinking in the middle?
A collapsed top is almost always too much liquid or too much yeast. Check your flour weight first — different brands absorb different amounts of water — and reduce the water by 10–15ml on the next bake. If the loaf is fine for the first 90 minutes and only sinks late on, opening the lid during baking is the most likely cause.
Why is my crust too pale?
Set the crust selector to Dark and check that the heating element is clean — flour that has fallen onto the element can dampen browning. On the Ultra-Fast programme the crust always comes out paler because the bake phase is shorter; that’s expected, not a fault.
Why didn’t my loaf rise?
Nine times out of ten, this is dead yeast. Check the date on the sachet, store opened sachets airtight in the fridge, and never let salt touch the yeast directly when loading the pan. Water that’s too hot (above 45°C) will also kill the yeast — aim for 30–35°C, the temperature of warm bath water.
Can I halve a Tower breadmaker recipe?
You can, but the smallest loaf the Tower T11003 will reliably produce is the 700g setting. Halving a recipe usually leaves too little dough for the paddle to engage properly. Better to bake a full loaf and freeze half once it’s cooled and sliced.
The paddle is stuck inside the loaf — how do I get it out without damaging the crumb?
Wait until the loaf has cooled fully, then ease the paddle out with a non-metal utensil (a wooden chopstick works well). To stop it sticking next time, smear a little oil into the paddle socket before loading the ingredients.
Frequently Asked Questions
Q1: What programme do I use for white bread on the Tower T11003?
Use Programme 1 (Basic) for a standard white loaf. Select your preferred crust setting — medium is the most commonly chosen by Tower T11003 users — and the loaf will be ready in approximately 3 hours. Programme 1 gives a well-risen, golden loaf with a good crust every time.
Q2: Can the Tower T11003 make gluten-free bread?
Yes. The Tower T11003 includes a dedicated Gluten Free programme (Programme 8), which uses a modified cycle suited to gluten-free dough — including a single knead phase with no punch-down. Always use a certified gluten-free flour blend and yeast, and allow the loaf to cool fully before slicing.
Q3: What size loaf does the Tower T11003 make?
The Tower T11003 can bake loaves in two sizes — 700g and 1kg. You select the size on the control panel before starting. The 1kg setting suits a family; the 700g setting is popular with Tower breadmaker owners who bake for one or two people.
Q4: Can I use the Tower T11003 on a delay timer?
Yes — the Tower T11003 has a delay timer function that allows you to set the machine to start up to 13 hours in advance. When using the delay timer, always use room-temperature water (not warm) and keep the yeast separated from the liquid by the flour layer to prevent early activation.
Q5: What yeast should I use in my Tower breadmaker UK?
Use fast-action dried yeast (also sold as instant or easy-bake yeast) — this is the most widely recommended yeast for breadmakers in the UK. Popular brands include Allinson, Hovis, and Dove’s Farm. Fresh yeast is not suitable for use in a breadmaker. For gluten-free baking, use a certified gluten-free fast-action yeast.
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You might also find our guide to What to Cook in April: Cheap, Seasonal, and Worth Making useful.
You might also find our guide to Slow Cooker Meals for a Calm Week: Simple UK Recipes useful.
Tower 2lb Digital Bread Maker with 12 Automatic Programs, 13 Hours Delay Timer, 60 Minutes Keep Warm Function, Adjustable Crust Control, Non-Stick Bread Pan, 550W, Black, T11003
Own a different breadmaker? Our Panasonic breadmaker recipes guide covers the same eight everyday loaves adapted to the SD-YR2550 and SD-B2510 programme set.
Sources
Programme numbers, capacities and timings refer to Tower’s published manuals for the models covered. General guidance on safe baking and storage temperatures follows Food Standards Agency guidance on cooking food safely.
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About Gareth
Gareth Isherwood is the editor of Danbury & Lovejoy. He has baked bread at home for 25+ years and has 15 years of growing experience across gardens, containers and other growing spaces, including an East Sussex allotment for the past three years. Read his full story →
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