BREVILLE BB380 User Manual

5 (2)

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

PRINTED ON

RECYCLED PAPER

Model BB380

Issue 1/99

Bread Master Big Loaf

Bakes extra large ‘Country Style’ bread

Includes

Recipes for

Pre-packaged

Bread Mixes

Page 69

Instructions &

Easy Bake Recipe Book

Model No. BB380

BREVILLE BB380 User Manual

Congratulations

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.

1 Congratulations

Contents

Page

3Before 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

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.

Contents 2

Before using your Bread Master Big Loaf

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.

3 Safeguards

Familiarising yourself with your Bread Master Big Loaf

 

 

Control panel

Removable lid

Non-stick coated

LED

 

kneading blades

 

 

display

Viewing window

 

window

 

 

Non-stick coated

Bread pan

Oven

(baking chamber)

Bread Master Big Loaf

4

 

 

Main features of the control panel

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.

Loaf size indicator lights

0.00

Loaf Button

Timer Button

Cycle progress indicator panel

Crust colour indicator lights

Display window

Crust Button

Select Button

Start/Stop

Button

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’).

5 Control Panel

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.

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.

Control Panel

6

 

 

Bread and Dough Setting

Selections

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.

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.

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.

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.

7 Bread and Dough Setting

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.

Bread and Dough Setting 8

Beginner’s Guide to Baking Your First Loaf

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.

If using a pre-packaged bread mix, refer to recipes in the prepackaged bread mix

NOTE! sections of this booklet.

9 Beginner's Guide

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.

If you accidentally press the wrong setting, crust colour or loaf size, press

NOTE! and hold the ‘start/STOP‘ button to reset the program.

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.

Certain settings such as Wholewheat, Wholewheat Rapid and Jam have a pre-

NOTE! warming cycle before the kneading cycle commences. During this time the machine will be warming the ingredients but the kneading blades will not operate.

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.

Remove the bread from the bread pan

as soon as possible. The crust can NOTE! become moist and sticky if left in the

bread pan too long.

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

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.

11 Beginner's Guide

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.

How to use the preset timer

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.

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‘.

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.

The Preset Timer can not be used for all recipes. Individual recipes will specify if

NOTE! not suitable.

It is advisable before using the Preset Timer for the first time to test the recipe

NOTE! to ensure the correct ratio of flour/water and other indgredients. It is advisable to weigh and measure ingredients accurately.

Preset Timer 12

How to Increase the Baking 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.

How to Increase the Final Rising Time

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 choosenot to increase the time in the final rise, the Bread Master Big Loaf will continue with the time remaining in the selected program.

Bake Only

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.

13 Increasing baking/rising times

Measuring Up

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

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

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.

Tare (zero) the scales with the container in position then spoon or pour ingredients in until desired weight is achieved.

In general, water weighs the same in NOTE! grams as it measures in millilitres,

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 14

Vital

Ingredients

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.

When using a low protein, stone ground,

wholemeal or plain flour the quality of the NOTE! bread can be improved by adding 11/2

2 tablespoons of gluten flour.

‘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.

NEW ZEALAND ONLY

‘Elfin High Grade White flour’ and ‘Champion High Grade Flour’

These are high protein, white bread flours, containing 12% protein.

15 Measuring Up

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.

NEW ZEALAND ONLY

Bread mix brands such as Elfin are available

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.

Adding a bread improver will help strengthen the framework of the bread

NOTE! resulting in a loaf that is lighter in texture, higher in volume, more stable and with enhanced keeping qualities.

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.

NEW ZEALAND ONLY

Sugar can be reduced for more improved results.

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.

NEW ZEALAND ONLY

Salt can be reduced for more improved results.

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.

NEW ZEALAND ONLY

We recommend the use of ‘Elfin’ brand yeast.

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.

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

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.

The Vital Ingredients 16

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.

NEW ZEALAND ONLY

King Jam Setting Mix is available in 70g sachets from major supermarkets

For more information aboutBread 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

17 The Vital Ingredients

Hints & Tips to better bread making

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 1/4 teaspoon

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

Questions and Answers

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.

19 Questions & Answers

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 20-25oC, room temperature water should also be used.

Never use hot water, as it will kill the NOTE! yeast.

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.

Questions & Answers 20

Troubleshooting –

Recipe

 

 

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 10oC

 

 

 

 

 

 

 

 

 

 

 

 

 

 

21 Troubleshooting – Recipe

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Troubleshooting – Machine 22

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