BREVILLE BB380 User Manual
Model BB380
Issue 1/99
PRINTED ON
RECYCLED PAPER
Breville is a registered trademark of Breville Holdings Pty. Limited
ABN 98 000 092 928
© Copyright. Breville Holdings Pty. Limited 2004
Due to continual improvements in design or otherwise, the product you
purchase may differ slightly from the one illustrated in this booklet.
Breville Customer Care Centre
Australian Customers
✉
Breville Customer Care Centre
Locked Bag 2000
Botany NSW 2019
Australia
☎
Customer Service Ph: 1300 139 798
Fax (02) 9384 9601
Email Customer Service askus@breville.com.au
New Zealand Customers
✉
Breville Customer Service Centre
Private Bag 94411
Greenmount
Auckland, New Zealand
☎
Customer Service Ph: 09 271 3980
Fax 0800 288 513
Email Customer Service askus@breville.com.au
Easy Bake Recipe Book
Model No. BB380
Easy Bake Recipe Book
Instructions &
Bread Master Big Loaf
Bakes extra large ‘Country Style’ bread
Includes
Recipes for
Pre-packaged
Bread Mixes
Page 69
On your purchase of your new Breville Bread
Master Big Loaf. We have designed the Bread
Master Big Loaf with you, our valued customer,
in mind.
The Bread Master Big Loaf will bake an extra
large 1.25kg loaf, a large1kg loaf and a
medium 750g loaf. We have made the Bread
Master Big Loaf easy to use as you will find
from the ‘Beginner’s Guide to Your First Loaf’
on page 9.
You will also find over 90 delicious recipes to
try in our Easy Bake recipe section, including
recipes for pre-packaged breadmixes.
The Bread Master Big Loaf also features a Jam
setting allowing you to easily create delicious
fresh homemade jams, a taste sensation on
your freshly baked bread.
For people who like to hand shape bread, there
is also a Dough setting. In addition the Bread
Master Big Loaf will bake superb Yeast Free or
Gluten Free breads.
Finally, if you enjoy waking up to the aroma of
freshly baked bread every morning, the 15
hour delay timer on the Bread Master Big Loaf
makes it easy to do so.
For our New Zealand customers we have
included information relating to variances in
measurements and availability of ingredients.
BEFORE MAKING YOUR FIRST LOAF OF
BREAD, PLEASE READ THIS BOOK
THOROUGHLY, TO ENSURE YOU GET THE
BEST RESULTS.
We wish you, your family and friends much
enjoyment from the superb range of breads you
can bake and doughs you can knead in your
Breville Bread Master Big Loaf.
Congratulations
1
Congratulations
Page
3 Before Using Your Bread Master
Big Loaf
Important Safeguards 3
4 Bread Master Big Loaf Features
Familiarising Yourself with your
Bread Master Big Loaf 4
Main Features of the Control Panel 5
Bread and Dough Setting Selections 7
9 Your First Loaf
Beginner’s Guide to Baking Your
First Loaf 9
How to Use the Preset Timer 12
How to Increase the Baking Time 13
How to Increase the Final Rising Time 13
Bake Only 13
14 Weighing and Measuring
Measuring Up 14
The Vital Ingredients 15
18 Hints and Tips
Hints and Tips to Better Bread Making 18
Questions and Answers 19
Troubleshooting Checklist - Recipe 21
Troubleshooting Checklist - Machine 22
Control Panel Messages 23
Care, Cleaning and Storage 24
26 Easy Bake Recipes
Traditional Favourites 27
Flavoured White Breads 31
Sweeter Flavoured Breads 38
Wholemeal Flavoured Breads 43
Rapid Bread 48
Dough 50
Pizza Dough 53
Just Jam 55
Glazes and Butters 58
Yeast Free and Muffin Breads 60
Gluten Free Breads 64
Pasta Dough 67
Prepackaged Bread Mixes 69
Contents
2
Contents
PLEASE NOTE: The 1.5kg, 1kg and
750g loaf sizes relate to an average
weight size for wholemeal and flavoured
breads. Weight sizes will vary according
to the ingredients used.
Important safeguards
Before using the Bread Master Big Loaf, we
ask that like any electrical appliance you
exercise a degree of care and adhere to the
following precautions.
READ ALL INSTRUCTIONS BEFORE
OPERATING THE BREAD MAKER. SAVE
THESE INSTRUCTIONS FOR FUTURE
REFERENCE.
Important safeguards for your Breville
Breadmaker
●
Do not place machine near the edge of bench
top or table during operation. Vibration during
the kneading cycles may cause the machine to
move slightly.
●
Do not place this appliance on or near a hot gas
or electric burner, or where it could touch a
heated oven. Position the unit a minimum
distance of 10cm away from walls. This will help
prevent the possibility of wall discolouration due
to radiated heat.
●
Always operate your bread maker on a stable
and heat-resistant surface. Do not use on a
cloth covered surface or near other flammable
materials.
●
Do not touch hot surfaces. Allow the bread
maker to cool down before cleaning any parts.
●
Use oven mitts when removing the hot bread
pan and the bread from the pan.
●
Do not pour any ingredients directly into the
baking chamber. Place ingredients into the
bread pan only.
●
Do not place anything on top of the lid. Do not
cover the air vents on the lid whilst the bread
machine is in use.
●
Do not place hands inside the bread maker
while in operation. Avoid contact with moving
parts.
●
Do not leave the lid standing open for extended
periods of time.
●
Always make sure the kneading blades are
removed from the base of the baked bread loaf
prior to slicing.
●
Keep the inside and outside of the bread
machine clean. Follow the cleaning instructions
provided in this booklet.
●
Do not immerse the bread pan in water. This
may interfere with the free movement of the
drive shaft. Wash only the interior of the bread
pan.
Important safeguards for all electrical
appliances
●
To protect against electric shock, do not
immerse cord, plug or appliance in water.
●
Do not let the cord hand over the edge of a
table or counter, touch hot surfaces or become
knotted.
●
Close supervision is necessary when this
appliance is being used by or near children. The
appliance is not intended for use by young
children or infirm persons without supervision.
●
Unplug the appliance from the power outlet
when not in use and before cleaning
●
If the supply cord, plug or actual appliance
becomes damaged in any way return the entire
appliance to the nearest authorised Breville
Service Centre for examination and/or repair.
●
This appliance is for household use only. Do not
use outdoors, for commercial use or for any
purpose other than its intended use.
Safeguards
3
Before using your
Bread Master Big Loaf
Bread Master Big Loaf
4
Familiarising yourself with
your Bread Master Big Loaf
Non-stick coated
Bread pan
LED
display
window
Control panel
Non-stick coated
kneading blades
Removable lid
Viewing window
Oven
(baking chamber)
The control panel is designed to perform
several functions.
It features:
Illuminated display window which indicates
both the setting number selected and the
completion time for the setting selected.
Illuminated indicator lights to show the bread
loaf size and crust colour selected and the
cycle progress of the setting selected.
Illuminated progress cycle indicators show
what cycle the breadmaker is in when
operating.
DISPLAY The illuminated display window displays the setting number selected (Program number 1 to
WINDOW 12 will appear in the window).
When the START /STOP button is pressed the time displayed (in hours and minutes) is the time
remaining until the selected setting is completed.
The letter ‘E’ will illuminate in the display window should an error occur. Refer to page 23.
SELECT Press the SELECT button to select the 12 automatic settings available. These settings are listed
on Page 7 ‘Bread and Dough Setting Selections’. Each time the SELECT button is pressed the
setting is changed. The setting selected is shown on the Display Window as a number between 1 to 12.
CRUST Press the CRUST button to select the 3 crust colour settings available for the bread settings
only, Light, Medium or Dark. A red light will align against the selected colour.
NOTE: Press the CRUST button to extend the baking cycle (up to 20 minutes).
(Refer to ‘How to Increase the Baking Time’ Page 13).
LOAF Press the LOAF button to select the size loaf you require. A red light will align against the
selected setting.
NOTE: Press the LOAF button to extend the final rising cycle (up to 20 minutes).
(Refer to ‘How to Increase the Final Rising Time’ Page 13)
TIMER For use when setting the TIMER to delay the start of a program. To preset the delete timer.
(refer Page 12)
START/ The Bread Master features a combined START/STOP button to operate your machine.
STOP TO START
Press the START / Stop button to commence the selected settting or begin timer countdown
for the preset timer.
TO STOP
To stop and cancel the Bread Master Big Loaf in mid-cycle the Start/STOP Button must be
pressed down and held for 5-10 seconds until the machine beeps and the display window is
reset. This will result in the preset being cancelled.
DO NOT PRESS START/STOP when checking the bread as this will cancel the setting. The
machine will not continue operation.(When the bread is completed the Bread Master
automatically stops and sounds 3 double beeps. The time Display will indicate ‘000’).
Control Panel
5
Main features of the
control panel
Select Button
Crust Button
Cycle progress
indicator panel
Crust colour
indicator lights
Display window
Start/Stop
Button
Loaf Button
Loaf size
indicator lights
Timer Button
0.00
Cycle Progress Indicator Panel
The cycle progress indicator panel is a series a
five red lights at the top of the control panel.
These lights indicate the cycle progress for the
setting selected.
Control Panel
6
PREHEAT Illuminates on Wholewheat, Wholewheat Rapid and Jam settings only. Indicates breadmaker
is pre-warming ingredients before commencing kneading. Kneading blades will not operate
during this period.
KNEAD Indicates breadmaker is in the kneading cycle.
RISE Indicates the breadmaker is in one of several rising stages. Low heat from the element is
generated to aid the rising process.
BAKE Indicates the breadmaker is in the bake cycle. High heat from the element is generated to
bake the bread.
WARM Indicates the breadmaking cycle has completed and the bread is being keep warm for up to
60 minutes.
Bread and Dough Setting
7
SETTING 1. (Basic White)
Press the SELECT button once and the Display
Window will show ‘1’ and a red light will appear
against 1.25kg in the ‘Loaf Selection Panel’ and
against Medium in the ‘Crust Selection Panel’.
This setting is used for an extra large size white
loaf with a medium crust colour.
For a Dark or Light crust colour, press CRUST
button once for Dark, twice for Light.
For a 1kg Large size loaf or 750g Medium size
loaf, press LOAF button until the red light aligns
with this setting.
The ADD-IN INGREDIENTS BEEPER operates
during this cycle. The machine will ‘BEEP’ 8
times, approx. 5 minutes before the end of the
second knead, indicating the time to add any
additional fruit, nuts, herbs, chocolate etc.
required or as specified in the recipes.
SETTING 2. Basic Rapid
Press the SELECT button twice and the Display
Window will show ‘2’ and a red light will appear
against 1.25kg in the ‘Loaf Selection Panel’ and
against Medium in the ‘Crust Selection Panel’.
This setting is used for an extra large size, rapid
baked white loaf with a medium crust colour.
For a Dark or Light crust colour, press CRUST
button once for Dark, twice for Light.
For a 1kg Large size loaf or a 750g Medium size
loaf, press LOAF button until red light aligns with
this setting.
Refer to the Rapid Bread section on page 48 to
find recipes designed to produce the best results
when using this setting.
SETTING 3. Wholewheat
Press the SELECT button three times and the
Display Window will show ‘3’ and a red light will
appear against 1.25kg in the ‘Loaf Selection
Panel’ and against Medium in the ‘Crust Selection
Panel’. This setting is used for is an extra large size
wholemeal loaf with medium crust colour.
For a Dark or Light crust colour, press CRUST
button once for Dark, twice for Light.
For a 1kg Large size loaf or 750g Medium size
loaf, press LOAF button until red light aligns with
this setting.
This setting is used for breads made with large
amounts of whole meal flour, rye or other grain
flours.
A 30 minute warming period before the kneading
commences has been built into this cycle
allowing the heavy wheat flour and grains to
absorb the liquid, soften and expand.
SETTING 4. Wholewheat Rapid
Press the SELECT button four times and the
Display Window will show ‘4’ and a red light will
appear against 1.25kg in the ‘Loaf Selection
Panel’ and against (Medium) in the ‘Crust
Selection Panel’. This setting is used for an extra
large size, rapid baked wholemeal loaf with a
medium crust colour.
For a Dark or Light crust colour, press CRUST
button once for Dark, twice for Light.
For a 1kg Large size loaf or 750g Medium sized
loaf, press LOAF button until red light aligns with
this setting.
Refer to Rapid Bread section page 48 to find
recipes designed to produce the best results
when using this setting.
SETTING 5. Sweet
Press the SELECT button five times and the
Display Window will show ‘5’ and a red light will
appear against 1.25kg in the ‘Loaf Selection
Panel’ and against Medium in the ‘Crust
Selection Panel’. This setting is used for an extra
large size sweet loaf with a medium crust colour.
For a Dark or Light crust colour, press CRUST
button once for Dark, twice for Light.
For a 1kg Large size loaf or 750g Medium size
loaf, press LOAF button until red light aligns with
this setting.
Bread and Dough Setting
Selections
Bread and Dough Setting
8
This setting is suitable for sweeter style breads
such as fruit loaf as the rising times are longer
and baked at a lower temperature.
The ADD-IN INGREDIENTS BEEPER operates
during this cycle. The machine will ‘BEEP’ 8
times, approx. 5 minutes before the end of the
second knead, indicating the time to add any
additional fruit, nuts, herbs, chocolate etc.
required or as specified in the recipes.
SETTING 6. French
Press the SELECT button six times and the
Display Window will show ‘6’ and a red light will
appear against 1.25kg in the ‘Loaf Selection
Panel’ and against Medium in the ‘Crust Selection
Panel’. This setting is used for an extra large size
French loaf with a medium crust colour.
For a Dark or Light crust colour, press CRUST
button once for Dark, twice for Light.
For a 1kg Large size loaf or 750g Medium size
loaf, press LOAF button until red light aligns with
this setting.
The type of bread most suited to this setting is
low in fat and sugar as the rising and baking
times are longer. French style bread setting will
produce a loaf with a coarser crumb and a
harder, crustier crust.
SETTING 7. Yeast Free
Press the SELECT button seven times and the
Display Window will show ‘7’ and a red light will
appear against 1.25kg in the ‘Loaf Selection
Panel’ and against Medium in the ‘Crust Selection
Panel’. This setting is used for an extra large size
Yeast Free loaf with a medium crust colour.
For a Dark or Light crust colour, press CRUST
button once for Dark, twice for Light.
For a 1kg Large size loaf or 750g Medium size
loaf, press LOAF button until red light aligns with
this setting.
The recipes for these yeast free breads rely on
baking powder or bicarbonate of soda as the
raising agent.
SETTING 8. Jam
Press the SELECT button eight times and the
Display Window will show ‘8’ (Jam ). This setting
is used to produce home made style jam, using
seasonal fresh fruit. This setting takes 1 hour and
20 minutes to complete.
A variety of recipes can be found in the ‘Just
Jam’ section of this booklet.
SETTING 9. Bake Only
Press the SELECT button nine times and the
Display Window will show ‘9 ‘ (Bake only).
In the event of a power interruption during the
rising cycle, providing the bread dough is allowed
to rise to the top of the bread pan, this setting
can be used to complete the baking.
Refer to ‘Bake Only’ on page 13.
SETTING 10. Pasta
Press the SELECT button ten times and the
Display Window will show ‘10’ (Pasta Dough).
This setting is used to produce fresh homemade
pasta dough, the pasta ingredients are mixed and
kneaded, then can be either hand shaped or
processed through a pasta extruder. This setting
takes 13 minutes to complete. There is no rising
time in this setting.
A variety of recipes for pasta dough can be found
in the ‘Pasta Dough’ section of this booklet.
SETTING 11. Pizza Dough
Press the SELECT button eleven times and the
Display Window will show ‘11’ (Pizza Dough).
This setting is used to produce fresh homemade
pizza dough that can be used to make pizza bases
and focaccia. This setting takes 45 minutes to
complete.
Special instructions and recipes for Pizza and
Focaccia are included in the ‘Pizza Dough’
section of this booklet.
SETTING 12. Dough
Press the SELECT button twelve times and the
Display Window will show ‘12’ (Dough Only). This
setting is used to produce bread dough that can
be used to create your own handshaped breads
or rolls. This cycle takes 1 hour, 10 minutes to
complete. Remove the dough from the pan,
hand shape, allow to rise then bake in the
conventional oven.
Beginner's Guide
9
The following instructions are to be used when
making Bread or Dough recipes from the recipe
section of this book.
All recipes use local ingredients and Australian
Standard Metric Measuring tools (cup, spoons
and weighing scales.
Before making your first loaf, remove any
promotional stickers from the Bread Master
Big Loaf. Do not remove the Bread Master Big
Loaf logo label located on the front panel of your
machine.
1. Open the lid and remove the bread
pan.
Grasp the extended sides of bread pan and pull
towards the front of the oven to unlock the pan,
then lift upwards to remove .
It is recommended to
use a pair of oven mitts
when removing the
bread pan from the
machine when the unit
is hot.
Always remove bread
pan from the Bread
Master Big Loaf before
adding ingredients to
ensure ingredients are
not spilt into the baking
chamber or onto the
element.
Before using for the first time, we recommend
that the inside of the bread pan and the kneading
blades be washed with warm soapy water, rinsed
and dried thoroughly. Do not immerse the bread
pan in water.
2. Attach the twin kneading blades to
each drive shaft in the bread pan.
It is important that the kneading blades are
properly mounted on each shaft in the base of
the bread pan by aligning the flat edge on the
inside of the kneading blade with the flat side of
the shaft.
If the blade is not
seated correctly,
ingredients may not be
mixed and kneaded
properly. (Before
inserting the kneading
blades ensure that
there are no crumbs
attached to either shaft
inside the bread pan or
inside the hole of each
kneading blade.)
3. Put the ingredients into the bread
pan in the following order.
Ensure the bread pan is removed from the machine
before adding ingredients.
1st. Liquid ingredients i.e. water
2nd. Fat i.e. oil
3rd. Dry ingredients i.e. salt, sugar, flour
4th. Yeast
It is most important that the ingredients are added
in the correct order listed in the recipe and that
the ingredients are measured and weighed
accurately or the dough may not mix correctly or
rise sufficiently.
Beginner’s Guide to Baking
Your First Loaf
If using a pre-packaged bread mix, refer
to recipes in the prepackaged bread mix
sections of this booklet.
☛
NOTE!
All ingredients should be room temperature
(20-25°C)
Mound the flour and make a small hollow in the
centre of the flour and place the yeast there. If the
yeast contacts the water before kneading, the
bread may not rise well. This is very important
when using the Preset Timer.
4. Return the bread pan to the machine.
Wipe down the outside of the bread pan to
remove any spillage.
Ensure bread pan is inserted completely as
follows:
Lower the bread pan into the machine.
Push down on the bread pan firmly until it clicks
firmly into position on both sides.
5. Close the lid.
Do not open the lid during operation except to
check the consistency of the dough during the
kneading cycle or to glaze and add seeds to the
top of the loaf at 5 minutes before the end of the
baking cycle.
6. Plug in the bread maker.
Insert plug into a 230/240 volt power outlet.
Switch on at the power outlet. The display should
blink as ‘000‘ when the power is on.
7. Select the bread type, loaf size and
crust colour mode.
Press the ‘SELECT’ button until the display
indicates the appropriate bread setting. For basic
white bread press the SELECT button once and
‘1‘ will appear in the Display Window. The LOAF
size is automatically set at 1.25kg and CRUST
colour set at Medium.
For another loaf size and crust colour, press the
LOAF and CRUST buttons until the red light
aligns with the desired setting.
8. Start the bread maker.
Press the ‘START/stop’ button once. The
machine will begin kneading the dough and the
total time remaining until the bread is completed
will appear in the display window. The remaining
time will ‘count down‘ in one-minute increments.
• When the kneading cycle ends the bread will
start to rise.
• During the baking cycle of a program, steam
may sometimes come out of the vents on the
lid. The window may steam up. This is a normal
part of the bread making process.
• When the bread is finished baking, the machine
will sound 3 double ‘beeps’ and the display
window will read ‘000‘. The bread is now ready
to remove.
9. Remove the bread pan.
After the machine ‘beeps’, press the ‘start/STOP’
button. Remove the bread pan with oven mitts
as it is very hot! Pull the pan forward to unlock
and lift pan upwards.
Never set the hot bread pan directly on the body
of the unit, tablecloth, plastic surfaces or other
surfaces affected by heat
If you do not wish to remove the bread
immediately, the Bread Master Big Loaf will
automatically go into a ‘Keep Warm‘ setting,
holding the temperature of the bread for up to 60
minutes (There is no ‘Keep Warm‘ setting for
Dough and Bake settings).
The ‘Keep Warm‘ setting for the Yeast Free
setting is 22 minutes and the Jam setting 14
minutes.
10. Take the bread out of the bread pan.
Using oven mitts, gently shake the bread out of
the pan on to a wire rack to cool. We
recommend allowing the bread sufficient cooling
time before slicing. This should ensure straight,
even slices.
It is normal for the kneading blades to sometimes
remain in the bread, due to the crispness of the
crust. If this occurs, remove each blade with a
plastic or wooden utensil (a wooden chopstick is
ideal).
Handle with care as the kneading blades could
still be very hot.
Do not use metal utensils such as a knife to
remove blades, as they will scratch the non-stick
coated surface.
11. Unplug the power supply cord after
Beginner's Guide
10
If you accidentally press the wrong
setting, crust colour or loaf size, press
and hold the ‘start/STOP‘ button to reset
the program.
☛
NOTE!
Certain settings such as Wholewheat,
Wholewheat Rapid and Jam have a prewarming cycle before the kneading cycle
commences. During this time the
machine will be warming the ingredients
but the kneading blades will not operate.
☛
NOTE!
Remove the bread from the bread pan
as soon as possible. The crust can
become moist and sticky if left in the
bread pan too long.
☛
NOTE!
use.
Switch the Bread Master Big Loaf off at the
power outlet. Hold the plug when pulling the
power supply cord out of the wall socket. Never
pull on the power supply cord.
Allow at least 1 hour for the Bread Master Big
Loaf to cool down before using again. Leave the
lid up to help the machine cool down quicker.
If the Bread Master Big Loaf is too hot it will
display an error code and will not operate until it
cools down to the correct operating temperature
for kneading.
When not in use store the bread machine in a
cool, dry place.
12. Cut the bread.
Always make sure the kneading blades are
removed from the bottom of the baked bread loaf
prior to slicing.
After the bread has cooled, cut the bread using a
bread knife or electric knife or other serrated knife
on a breadboard. A standard knife is likely to tear
the bread.
Breville recommend
using the Breville Bread
Slicing Guide – Model
BS1. This foldable
lightweight cutting
guide is the ideal
accessory for any
breadmaker. The guide
slots ensure straight,
even slices every time
when using a bread
knife or electric knife.
13. Store the
bread.
Store the bread in freezer bags or a sealable
bread box.
To store for more than a few days put the bread
in the freezer.
Bread may be frozen for up to 1 month. Place
into freezer bags, remove any air, secure with ties
and label.
Add-In Ingredient Beeper
The Bread Master Big Loaf features an ‘Add
Ingredient Beeper’ which operates in the Basic
and Sweet settings.
The machine will ‘BEEP‘ 8 times, approx. 5
minutes before the end of the second knead,
indicating the time to add any additional fruit,
nuts, herbs, chocolate, etc. required or as
specified in the recipes.
The addition of ingredients at this time assists
with keeping whole shapes, rather than mashed
through the bread dough.
While the machine is still kneading add the
ingredients gradually in batches, allowing the
ingredients to slowly combine with the dough.
Take care not to drop ingredients over the side of
the bread pan into the baking chamber, as these
may burn and smoke during the baking cycle.
DO NOT PRESS THE ‘START/STOP’ BUTTON
TO ADD INGREDIENTS AS THIS WILL
CANCEL THE SETTING AND RESET THE
MACHINE.
Beginner's Guide
11
The Bread Master Big Loaf Preset Timer allows
you to wake up to the aroma of fresh baked
bread in the morning. The Preset Timer allows
you to set the timer up to 15 hours in advance
before you require your baked loaf.
Recipes using perishable ingredients should
not be made using the Preset Timer.
To use the Preset Timer:
1. Add ingredients to bread pan, place and lock
the bread pan into the machine.
2. Select the appropriate bread cycle program,
loaf size and crust colour.
3. Before pressing the ‘START/STOP’ button,
press the TIMER button ‘3:20‘ will be
displayed, when the Basic White, 1.25kg
setting is selected. (If other settings are
selected, the time to be displayed will be
different.) This means the bread will be ready in
3 hours and 20 minutes. Continue to press the
TIMER button to increase the amount of time
between now and when you want the bread to
be ready.
Each time you press the TIMER button the
time displayed advances 10 minutes. Hold
down the TIMER button for a speedier
adjustment. Should you skip past the required
time, press the TIMER button until the time
required comes around again.
If you wish to re-program for another time, press
the Start/STOP button and repeat the above
steps.
Press the START/Stop button and the timer will
begin to count down. It will start to knead the
dough 3 hours and 20 minutes before the desired
completion time.
The timer can be set to bake bread up to 15
hours in advance.
How to use the
preset timer
Example
The present time is 9:00pm and you want to wake
up to the aroma of fresh homemade bread at
6:30am tomorrow morning. It is 9 hours and 30
minutes from now until 6:30a.m. You should set the
timer to 9 hours and 30 minutes -‘9:30‘.
The Preset Timer can not be used for all
recipes. Individual recipes will specify if
not suitable.
☛
NOTE!
It is advisable before using the Preset
Timer for the first time to test the recipe
to ensure the correct ratio of flour/water
and other indgredients. It is advisable to
weigh and measure ingredients
accurately.
☛
NOTE!
Preset Timer
12
Using the Bake Only setting.
The BAKE ONLY setting of the Bread Master Big
Loaf gives more versatility to your bread making.
The BAKE ONLY setting is useful when wishing
to:
●
Crispen loaves already baked and cooled
●
Re-warm loaves already baked and cooled
●
Delay-bake a finished dough
●
Melt or brown toppings on bread
To use the Bake Only Setting:
1. Press the ‘SELECT’ button nine times and the
display window will show ‘9‘ (BAKE).
2. Press the START/Stop button, ‘1.00’ will
appear in the Display Window (the time is
automatically set at 1.00 hour).
3. Should your bread require less baking time,
press the Start/STOP button at the appropriate
time and remove the bread from the bread
machine and bread pan.
How to Increase the
Baking Time
Bake Only
How to Increase the
Final Rising Time
The Bread Master Big Loaf allows you to increase
the baking time twice before the end of the
baking cycle. When using one of the bread
settings or Bake Only setting, the Bread Master
Big Loaf will beep at 4 second intervals, for 1
minute, at 5 minutes prior to the completion of
the baking cycle.
To increase the bake time by 10 minutes:
Press the CRUST button once and the Display
Window will show the adjusted time (‘15.00‘).
At 5 minutes before the completion of the
adjusted time the Bread Master Big Loaf will
repeat the process, allowing a further 10 minutes
adjustment to the baking time (20 minutes in total
to the baking cycle).
Should you choose not to increase the baking
time, the Bread Master Big Loaf will continue with
the time remaining in the selected setting.
The flavours and textures available in bread today
are many and varied. With this in mind, the Bread
Master Big Loaf provides the facility for those
who enjoy their bread lighter in texture and higher
in volume.
When using one of the bread settings the Bread
Master Big Loaf will beep at 4 second intervals
for 1 minute, at 5 minutes proir to the completion
of the final rising cycle.
To increase the rising time by 10 minutes;
Press the LOAF button once and the Display
Window will show an increase of 10 minutes in
the remaining time. The Bread Master Big Loaf
will repeat the process when the extra 10
minutes has elapsed, allowing a further 10
minutes to the rising cycle (20 minutes in total to
the final rising
time).
Should you choose not to increase the time in
the final rise, the Bread Master Big Loaf will
continue with the time remaining in the selected
program.
Increasing baking/rising times
13
Baking bread is in part a science and each
ingredient plays an integral role. Therefore care
should be taken when weighing and
measuring ingredients to obtain accuracy.
Recipes in this instruction booklet have been
developed using Australian Metric Weights and
Measurements.
Australian Metric Measurements
1 teaspoon 5ml
1 tablespoon 20ml
1 cup 250ml
METRIC WEIGHING SCALES
For greater accuracy and consistant results it is
recommend that a set of metric weighing scales
should be used as they provide greater accuracy
than measuring cups.
Ta re (zero) the scales with the container in
position then spoon or pour ingredients in until
desired weight is achieved.
METRIC MEASURING CUPS AND SPOONS
If using the graduated METRIC measuring cups,
it is important to spoon or scoop the dry
ingredients loosely into the required cup. Do not
tap the cup on the bench, or pack the
ingredients into the cup UNLESS otherwise
directed. Level the top of cup with a knife. When
using graduated metric measuring spoons, level
top of spoon with a straight edged knife or
spatula.
DO NOT USE TABLEWARE SPOONS OR
CUPS.
METRIC LIQUID MEASURING JUGS
When measuring liquids use a graduated,
METRIC measuring jug. Place jug on a flat
surface, check for accuracy at eye level.
DO NOT USE TABLEWARE JUGS OR
MEASURING CUPS.
Measuring Up
Measuring Up
14
In general, water weighs the same in
grams as it measures in millilitres,
☛
NOTE!
For New Zealand Customers
New Zealand Metric Measurements
1 Metric Cup 250ml
1 tablespoon 15ml
1 teaspoon 5ml
The New Zealand tablespoon is 5ml less than
that of the Australian tablespoon, so care
should be taken when measuring ingredients
to compensate for this variance.
i.e. 1 Australian tablespoon = 1 New Zealand
tablespoon + 1 New Zealand teaspoon.
It is important to note that New Zealand
ingredients, especially flour and yeast, differ
from the Australian equivalents. In the Vital
Ingredients section (pages 15 and 16) suitable
New Zealand products have been listed.
We suggest these New Zealand products be
substituted for the Australian products in the
Easy Bake Recipe Section.
For further New Zealand bread making
assistance telephone 0800 273845
FLOUR
Flour is the most important ingredient used for
bread making. It provides food for the yeast and
structures the loaf. When mixed with liquid, the
protein in the flour starts to form gluten. Gluten is
a network of elastic strands, which interlock to
trap the gases produced by yeast. This process
increases as the dough undergoes kneading and
this provides the dough with the structure
required to produce the weight and shape of the
bread.
White Wheat Flour
The flour used in the Bread Master Big Loaf
should be bread flour. Baker’s flour or plain flour
may be used. There is no need to sift the flour.
Plain flour is most readily available, however best
results are obtained with flour with at least 11%12% protein content. For this reason, the recipes
in this book requiring Bread Flour, have been
made with flours with a 12% protein content. This
is normally indicated on the packaging. Do not
use self-raising flour unless indicated in the
recipe.
‘Kitchen Collection’ Brand Bread Flour
This brand of bread flour is available nationally at
larger supermarkets and was used for the
development of most of the recipes contained in
this guide. It is a high protein, white bread flour,
with 12% protein content ensuring a higher
quality and consistency to the baked bread.
‘Defiance’ Brand High Grade Plain Flour
Also known as bread or baker’s flour, it is
produced from hard wheats to give a protein level
of at least 11.5%. This product is available
nationally at larger supermarkets.
Wholemeal Flour
Contains all the bran, germ and flour of the
wholewheat grain. Although breads baked with
this type of flour will be higher in fibre, the loaf will
be lower in height and heavier in texture. A lighter
textured bread can be achieved by replacing 1
cup of wholemeal flour with white bread flour.
Rye flour
A popular flour used for bread making, rye flour is
low in protein so it is essential to combine rye
flour with bread flour to make bread successfully
in the Bread Master Big Loaf. Rye flour is
traditionally used to make Pumpernickel and
Black Breads.
Gluten Flour
Gluten flour is a concentrated mixture of glutenforming protein and wheat flour. Adding gluten
flour can improve the structure and volume of
bread when using low protein, stoneground,
wholemeal or plain flour.
BREAD MIXES
These convenient mixes contain flour, sugar, milk,
salt, oil and other ingredients such as bread
improvers. Usually only the addition of water and
yeast is required. Bread mix brands such as
‘Kitchen Collection’, ‘Defiance’ and ‘Lowan’ are
available from major supermarkets in Australia.
Recipes for these bread mix brands are listed in
the Easy Bake recipe section of this book.
For information on other brands of bread mix
contact the manufacturer listed on the
package.
BREAD IMPROVER
Several brands of bread improvers are available
nationally in supermarkets and health food stores.
The ingredients in a bread improver are usually a
food acid such as ascorbic acid (Vitamin C) plus
other enzymes (amylases) extracted from wheat
flours.
Measuring Up
15
Vital
Ingredients
When using a low protein, stone ground,
wholemeal or plain flour the quality of the
bread can be improved by adding 1
1
/2–
2 tablespoons of gluten flour.
NEW ZEALAND ONLY
‘Elfin High Grade White flour’ and
‘Champion High Grade Flour’
These are high protein, white bread flours,
containing 12% protein.
☛
NOTE!
NEW ZEALAND ONLY
Bread mix brands such as Elfin are
available
The Vital Ingredients
16
Bread Improver has been used in some of the
bread recipes listed in the Easy Bake recipe
section of this book. A simple bread improver is a
crushed unflavoured 250mg Vitamin C tablet
added to the dry ingredients.
Sugar
Sugar provides sweetness and flavour, browns
the crust and produces food for the yeast. White
sugar, brown sugar, honey and golden syrup are
all suitable to use. When using honey or golden
syrup it must be counted as additional liquid. We
have successfully tested SPLENDA as a sugar
substitute.
Powdered milk
Milk and milk products enhance the flavour and
increase the nutritional value. Powdered milk is
convenient and easy to use (store in an airtight
container in the refrigerator). Fresh milk should
not be substituted for powdered milk unless
stated in the recipe. Low fat or skim milk powder
can be used with good results. Soy milk powder
can also be used but produces a denser loaf.
Salt
Salt is an important ingredient in bread making.
However, salt inhibits the rising of the bread, so
be careful when measuring, it should be accurate.
Fat
Fat adds flavour and retains the moisture. Butter,
margarine or vegetable oil, such as safflower,
sunflower, canola, etc can be used.
Yeast
Without yeast the bread will not rise. Yeast needs
liquid, sugar and warmth to grow and rise. Dried
yeast has been used in the recipes in this
instruction book where appropriate. Before using
dried yeast always check the use by date, as
stale yeast will prevent the bread from rising.
‘Tandaco’ brand yeast, (available nationally in
most supermarkets) was used in the development
of all recipes contained in this book with the
exception of the Bread Mix recipes. Smaller
packets of bread mix usually contain sachets of
yeast. Larger bulk bags of bread mix usually do
not include the yeast sachets, however the
corresponding brand of yeast may be purchased
separately.
Some bulk and imported yeast is more active,
therefore it is recommended to use less of these
yeasts. Yeast may also be more active in hot
weather. For information on other brands of yeast
relating to quantities contact the manufacturer
listed on the package.
Rapid Rise Yeasts
These products are a mixture of yeast and bread
improver. Brands will vary in strength.
If wishing to substitute for yeast in a recipe, omit
the bread improver.
Rapid Rise yeasts should not be used with Bread
Mix as bread improver is already included.
Water
Tap water is used in all recipes. If using water in
cold climates or from the refrigerator, allow water
to come to room temperature. Extremes of hot or
cold water will prevent the yeast activating.
Eggs
Eggs are used in some bread recipes and provide
liquid, help with the raising and increase the
nutritional value of the bread. They give flavour
and tenderness and are usually used in the
sweeter type of breads.
Adding a bread improver will help
strengthen the framework of the bread
resulting in a loaf that is lighter in texture,
higher in volume, more stable and with
enhanced keeping qualities.
☛
NOTE!
NEW ZEALAND ONLY
Sugar can be reduced for more improved
results.
NEW ZEALAND ONLY
Salt can be reduced for more improved
results.
NEW ZEALAND ONLY
We recommend the use of ‘Elfin’ brand
yeast.
NEW ZEALAND ONLY
Edmonds Surebake Yeast is the most
readily available yeast product in New
Zealand. Where a recipe states ‘Bread
Improver and Tandaco Yeast’ substitute
with 3 teaspoons Edmonds Surebake Yeast
The Vital Ingredients
17
Other Ingredients
Fruit, nuts, chocolate chips, etc. are added when
the machine sounds 8 short ‘BEEPS’ approx. 5
minutes before the end of the second knead.
If added before this stage, excessive kneading
will cause the ingredients to break down, rather
than hold their shape. This applies to the Basic
White and Sweet Bread settings only.
Jam Setting Mix
“Jam Setta” brand setting mix contains the
ingredient ‘pectin’ which is a naturally occurring
substance found in fresh fruit. The addition of
‘Jam Setta’ to the jam recipes helps the jam to
set. This product is available in 50g packets
nationally from supermarkets and some hardware
stores.
For more information about Bread Mixes please
contact the relevant number listed below, or refer
to contact details on the packaging of the bread
mix.
Defiance 1800 628 883
Kitchen Collection 1800 649 494
Lowan Wholefoods 1800 355 718
Elfin (New Zealand only) 0800 110 800
For more information about Bread Flour please
contact the revelant number listed below, or
refer to contact details on the package.
Defiance high grade
plain flour 1800 628 883
Kitchen Collection
white bread flour 1800 649 494
Elfin/Champion high grade plain flour
(New Zealand only) 0800 110 800
For more information about Gluten Flour and
Bread Improver please contact:
Lowan Wholefoods 1800 355 718
NEW ZEALAND ONLY
King Jam Setting Mix is available in 70g
sachets from major supermarkets
✔
Do measure ingredients accurately — weighed
measurements are in fact more accurate than
volume measurements.
✔
Do use bread flour unless recipe states
otherwise.
✔
Do check use by dates on ingredients.
✔
Do add ingredients to the bread pan in the
order stated in the recipe
✔
Do store opened ingredients in airtight
containers.
✔
Do use ingredients at room temperature.
✘ Don’t use flour that contains a protein level of
less than 11% i.e. generic brands of plain flour.
✘ Don’t use tableware cups and spoons for
measuring.
✘ Don’t use compressed yeast.
✘ Don’t use hot water or liquids.
✘ Don’t use metal objects to remove the
kneading blades from the bread pan or cooked
loaf of bread, as this may cause damage to the
non-stick coating.
✘ Don’t operate the machine if any ingredients
have spilled over or around the element. Wipe
away any spills first to prevent smoking
occurring in the baking cycle.
Never use the delay timer setting in recipes that
contain perishable items, such as eggs, cheese,
milk, cream and meats.
Never use self-raising flour to make yeasted
bread unless recipes states otherwise.
Never immerse your bread machine or bread pan
in water.
Tip: If you live in a high altitude (above 900m) you
will probably need to alter your bread recipe,
as the higher the altitude the lower the air
pressure, the faster the dough will rise. Try
reducing the yeast by
1
/4teaspoon
Tip: Flour properties can alter on a seasonal
basis, therefore it may be necessary to
adjust the water and flour ratio. This can be
determined after ten minutes of the kneading
cycle. Simply open the lid of the Bread
Master Big Loaf and if the dough is too
sticky, add more flour, 1 tablespoon at a time
until the dough reaches a firmer consistency.
If the dough is too dry add more water, 1
teaspoon at a time until a softer, more pliable
dough results. After being properly kneaded
dough, with the correct amount of water,
should appear smooth and silky.
Tip: When handshaping dough for rolls, weigh
each piece of dough for more evenly sized
results.
Hints & Tips
18
Hints & Tips to better
bread making
About Ingredients:
Q: Can fresh milk be used instead of dry milk?
A: Yes - but not when using the preset timer.
Bread made with fresh milk will have a heavier
texture than bread made with milk powder. The
milk has to be scalded and cooled before adding
to the other dough ingredients. Substitute the
water with fresh milk and omit the milk powder.
Q: Can butter or margarine be used in place
of oil?
A: Yes, but the bread crumb may appear a more
creamy, yellow colour.
Q: Can other sweetening agents be used in
place of sugar?
A: Yes – honey, golden syrup or brown sugar can
be used. Do not use artifical sweeteners.
However the brand SPLENDA was successfully
tested during recipe development. When
substituting honey or similar sweet liquids for
sugar, reduce the water by the same amount.
Q: Can salt be omitted?
A: Salt plays a very important part in bread
making. Omitting it will decrease water absorption
in the dough, as well as affect mixing, the
strength of gluten development and the
fermentation of the yeast. In the finished bread,
salt improves the loaf shape, crumb structure and
crust colour, as well as extending shelf life and
enhancing flavour.
Q: Why do the ingredients need to be placed
into the pan in the specified order?
A: To ensure all dry ingredients are mixed with
water and to avoid the yeast activating
prematurely with the water when using the preset
timer.
About Baking Bread:
Q: The bread cycle has been accidentally
cancelled/reset or a power failure has
occurred during the bread making process.
What can I do?
If the cycle can not be resumed or is cancelled;
During the Kneading stage – Reselect the
bread setting again and allow dough to re-knead
and continue through the baking process. The
result may be a loaf higher in volume and lighter
in texture.
During the Rising stage – Turn the machine off.
Leave the dough in the pan and in the baking
chamber with the lid closed. Allow the dough to
prove up in size until almost near the top of the
pan. Turn the machine on. Select the BAKE ONLY
setting, the time will display 1:00 hour. Press the
START/Stop button.
During the Baking cycle – Select the BAKE
ONLYsetting, the time will display 1:00 hour.
Press the START/Stop button. Should the bread
require less baking time, press the Start/STOP
button at the appropriate time and remove the
bread from the Bread Master Big Loaf and bread
pan.
Q: What happens if the bread isn't removed
when the bake cycle is complete?
A: As the loaf cools it gives off steam that cannot
escape from the bread pan. The bread crust may
become soft and the loaf may lose its shape.
Q: Why did the bread not rise?
A: There may be several reasons. Check the
protein level of the flour and use by date of the
yeast. The yeast may have failed to activate, the
yeast measurements may be inaccurate or
sometimes people just forget to add the yeast.
Q: Why do large holes appear inside the
bread?
A: Occasionally air bubbles will concentrate at a
certain location during the last rising and will bake
in this state. Check the recipe ingredients and
method of weighing/measuring.
Questions & Answers
19
Questions and Answers
Questions & Answers
20
Q: Why does the kneading blade stay inside the
bread when it is removed from the bread pan?
Is this normal?
A: Yes.This is usually caused by the crispness of
the crust. To locate the blade use a non-abrasive
utensil and avoid damaging the non-stick coating
of the blade (a wooden chopstick is ideal). Use a
dry, thick cloth to remove the blade as it will be
hot.
Q: Why does the top of the bread collapse?
A: Usually this is because the ingredients are not
in balance or a low protein flour is used. Check
the method of weighing/measuring the
ingredients. Too much yeast, water or other liquid
ingredients, or not enough flour may cause the
bread to be pale on top and collapse with baking.
Q: Why does bread colour differ?
A: This is probably because the ingredients in
each recipe differs. A different crust colour may
also have been selected.
Q: Are the room and water temperatures
important?
A: Yes – room and water temperature influences
yeast activity and therefore can affect the quality of
your bread. The average room temperature is
approximately 20-25
o
C, room temperature water
should also be used.
About Using the Preset Timer:
Q: Why can’t the Preset Timer be set past 15
hours?
A: The ingredients may deteriorate in quality or
ferment if they are left inside the bread pan for
many hours. This is especially the case during
summer, when the timer should be set to a
shorter period of time.
Q: Why can’t some ingredients be used with
the Preset Timer
A: Most protein foods, such as milk, cheese,
eggs, bacon, etc., are perishable and will
deteriorate if left unrefrigerated for more than one
hour.
Never use hot water, as it will kill the
yeast.
☛
NOTE!
Troubleshooting – Recipe
21
Problem Bread Over Sticky Doughy Heavy Coarse Bread Bread Corrective
sinks in browned patch on centre dense holey rises doesn’t Action
centre top of texture texture too much rise
bread enough
Flour Not
●●●●●●
Use metric weighing/
measured measuring devices.
correctly See ‘Measuring Up'
for more detail
Low
●●●●
Use high protein flour.
Protein % See 'The Vital
Ingredients' for
more detail
Past
●●●
Use fresh flour
use-by
date
Self raising
●●●●
Use high protein
flour used bread flour. See 'The
Vital Ingredients' for
more detail
Sugar Not
●●● ●●●● ●
Use metric weighing/
measured measuring devices
correctly
Salt Not
●●●●●
Use metric weighing/
measured measuring devices
correctly
Water Not
●●●●●●
Use metric weighing/
Liquid measured measuring devices.
correctly See ‘Measuring Up'
for more detail
Too hot/
●
Water must between
Too cold 20o-25oC
Yeast Not
●●●●●●●
Use metric weighing/
measured measuring devices.
correctly See ‘Measuring Up'
for more detail
Bread Not
●●●●●●●
Use metric weighing/
Mix measured measuring devices.
correctly See ‘Measuring Up'
for more detail
Used in
●● ●
Bread mix must only
place of be used when
flour following specific
recipe for mixes.
Room Too hot
●●
Room temp must
temp be less than 28oC
Too cold
●
Room temp must
be more than 10
o
C
Troubleshooting –
Recipe
Troubleshooting – Machine
22
Troubleshooting –
Machine
Machine Machine Error code Ingredients Bread Baked Under
Programmable Bread not Loaf
will not E:01 on not not bread browned
timer did sufficiently is small
operate display mixed baked is damp crust
not function baked
window
Unit unplugged
●● ●
30 minute
●
warming cycle
(Wholewheat
cycle only)
Kneading
●
blade not
on shaft
Select setting
●●
incorrect
Machine has
●●
not cooled
from previous
use
Lid opened
●●●
during rising
or baking
Hot bread
●
left in pan
too long
Incorrect
●
crust colour
selection
Start button
●● ●
not pressed
Bread pan
●●
unseated
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