BREVILLE BBM100 Instruction Manual

Baker’s Oven

Electronic Bread Maker

Instructions
and Recipes

BBM100

2

Contents

Page

Breville recommends safety first 4

Know your Breville Baker’s Oven 6

Beginner’s guide to baking your first loaf 11

Weighing and measuring 15

The vital ingredients 16

Hints and tips to better bread making 19

Questions and answers 20

Control panel messages 22

Care, cleaning and storage 23

Troubleshooting – Recipes 24

Troubleshooting – Baker’s Oven 26

Easy bake recipes R1

Notes R36

Congratulations

on the purchase of your new Breville Baker’s Oven

4

At Breville we are very safety conscious. We design and manufacture consumer products with the
safety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree of
care when using any electrical appliance and adhere to the following precautions:

IMPORTANT SAFEGUARDS FOR YOUR BREVILLE BAKER’S OVEN

CAUTION: THE LID AND THE OUTER SURFACE MAY GET HOT WHEN THE APPLIANCE IS
OPERATING.

THE TEMPERATURE OF ACCESSIBLE SURFACES MAY BE HIGH WHEN THE APPLIANCE IS
OPERATING.

Breville recommends safety first

Carefully read all instructions before operation
and save for future reference.

Remove and safely discard any packaging
material and promotional labels before using the
Baker’s Oven for the first time.

To eliminate a choking hazard for young
children, remove and safely discard the
protective cover fitted to the power plug of this
appliance.

Do not place the Breville Baker’s Oven near
the edge of a bench or table during operation.
Ensure the surface is level, clean and free of
water, flour and other substances. Vibration
during the kneading cycles may cause the
bread machine to move slightly.

Do not operate the Breville Baker’s Oven on a
sink drain board.

Do not place the Breville Baker’s Oven on or
near a hot gas or electric burner, or where
it could touch a heated oven. Position the
appliance at a minimum distance of 10cm away
from walls. This will help prevent the possibility
of discolouration due to radiated heat.

Always operate the Breville Baker’s Oven on a
stable and heat-resistant surface. Do not use on
a cloth-covered surface, near curtains or other
flammable materials.

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Always ensure the Breville Baker’s Oven is
properly assembled before connecting to
a power outlet and operating. Follow the
instructions provided in this book.

The Breville Baker’s Oven is not intended to
be operated by means of an external timer or
separate remote control system.

The lid and the outer surface may get hot when
the appliance is operating.

The temperature of accessible surfaces may be
high when the appliance is operating.

Do not touch hot surfaces. Allow the Breville
Baker’s Oven to cool before cleaning any parts.

Steam vents are very hot during baking. Do not
place anything on top of the lid.

Do not cover the air vents when the Baker’s
Oven is in use.

Use oven mitts when removing the hot bread
pan and the bread from the pan.

Do not place any ingredients directly into the
baking chamber. Place ingredients into the
bread pan only.

Do not place fingers or hands inside the Breville
Baker’s Oven while in operation. Avoid contact
with moving parts.

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5

Breville recommends safety first continued

Always ensure the kneading blade is removed
from the base of the baked loaf prior to
slicing.

Keep the inside and outside of the appliance
clean. Follow the cleaning instructions
provided in this book.

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•

IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES

STEAM VENTS ARE VERY HOT DURING BAKING.

Ensure that the Breville Baker’s Oven is
switched off and then unplugged from the
power outlet when not in use and before
cleaning.

Do not immerse the bread pan in water. Doing
so may interfere with the free movement of the
shaft. Wash only the interior of the bread pan.

Do not leave the lid standing open for extended
periods of time.

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•

Fully unwind the power cord before use.

Do not let the power cord hang over the edge of
a bench or table, touch hot surfaces or become
knotted.

To protect against electric shock, do not
immerse power cord, power plug or appliance
in water.

The appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities, or lack
of experience and knowledge, unless they have
been given supervision or instruction concerning
the use of the appliance by a person responsible
for their safety.

Children should be supervised to ensure that
they do not play with the appliance.

It is recommended to inspect the appliance
regularly. Do not use the appliance if the
power cord, power plug or appliance becomes
damaged in any way. Return the entire
appliance to the nearest authorised Breville
Service Centre for examination and/or repair.

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Any maintenance, other than cleaning, should
be performed at an authorised Breville Service
Centre.

This appliance is for household use only. Do not
use this appliance for anything other than its
intended use. Do not use in moving vehicles or
boats. Do not use outdoors. Misuse may cause
injury.

The installation of a residual current device
(safety switch) is recommended to provide
additional safety protection when using
electrical appliances. It is advisable that a
safety switch with a rated residual operating
current not exceeding 30mA be installed in the
electrical circuit supplying the appliance. See
your electrician for professional advice.

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6

Know your Breville Baker’s Oven

LED Screen

13 hour PRESET TIMER

Large viewing

window

Lid

Large viewing window

Oven (baking chamber)

Bread pan

Bread pan handle

Lid

Easy to use Control panel / MENU

9 automatic programs for

bread and dough

Bakes 750g and 1kg loaves

START/STOP button

Power Interruption Protection

CRUST button

3 crust colours available

7

Know your Breville Baker’s Oven continued

THE CONTROL PANEL

The Control Panel is designed to perform several functions
and is activated by switching the bread machine on at the
power outlet. The LED Screen indicates the setting and
crust colour selection then the completion time for the
setting. The various buttons are used to set the functions
and to start or stop the bread machine. The buttons should
be pressed firmly. A soft beep sound is made as each
button is pressed.

LED SCREEN

The LED Screen shows firstly a setting (1-9) and crust colour (P, H or L) selected, then
automatically changes to show the total time for the setting. When the START/STOP
button is pressed to commence operation, the time displayed (in hours and minutes) is
the time remaining until the selected setting is completed.

MENU

Press this button to select one of the 9 automatic settings available. These settings
are listed on page 8-9 under “Bread and Dough Settings”. Each time the MENU button
is pressed, the setting is changed and a red light illuminates alongside the setting
selected. The setting selected is also shown on the LED Screen between 1 to 9.

CRUST

Press the CRUST button to select the 3 crust colours available for the bread settings
only. The colour selected is show on the LED Screen as a letter P, H or L.

P = MEDIUM crust colour

H = DARK crust colour

L = LIGHT crust colour

PRESET TIMER

Use the PRESET TIMER to delay the start of the selected program. Press the s or t
buttons (which will move time up or down in 10 minute increments) to preset the timer
(refer page 10).

START/STOP

The Baker’s Oven features a combined START/STOP button.

To START: Press the START/STOP button to commence the selected program or begin
timer countdown for the PRESET TIMER.

To STOP: To stop and cancel the program in the mid-cycle the START/STOP button
must be pressed down and held for approx. 2 seconds until the beep sounds and the
LED Screen is reset. DO NOT PRESS THE START/STOP BUTTON when checking the
bread as this will cancel the program. The machine will not continue to operate, in the
selected program.

Power

Interruption Protection

The Breville Baker’s Oven has an in-built Power Interruption Protection system. If the power is interrupted
for 5 minutes or less (by a power failure or accidentally switching off at the power outlet), the program
will be automatically resumed when the power is restored.

8

Know your Breville Baker’s Oven continued

BREAD AND DOUGH SETTINGS

SETTING 1:
BASIC

When the bread machine is switched on the LED Screen will show 1P (BASIC bread,
MEDIUM crust colour). For a DARK or LIGHT Crust colour, press the CRUST button once
for H (DARK), twice for L (LIGHT).

SETTING 2:
RAPID

Press the MENU button once and the LED Screen will show 2P (RAPID Bread, MEDIUM
crust colour). For a DARK or LIGHT Crust colour, press the CRUST button once for H
(DARK), twice for L (LIGHT).

This setting has shorter kneading and rising times.

SETTING 3:
SWEET

Press the MENU button twice and the LED Screen will show 3P (SWEET bread, MEDIUM
crust colour). For a DARK or LIGHT crust colour, press CRUST button once for H (DARK),
twice for L (LIGHT).

This setting is suitable for sweeter style breads as the rising times are longer and the
baking temperature is lower.

SETTING 4:
FRENCH

Press the MENU button three times and the LED Screen will show 4P (FRENCH bread,
MEDIUM crust colour). For a DARK or LIGHT crust colour, press CRUST button once for
H (DARK), twice for L (LIGHT).

The setting is suitable for breads lower in fat and sugar as the rising times are longer
and the baking temperature higher. It will produce a coarsely textured crumb with a
harder crust.

SETTING 5:
YEAST FREE

Press the MENU button four times and the LED Screen will show 5P (YEAST FREE,
MEDIUM Crust colour). For a DARK or LIGHT crust colour, press CRUST button once for
H (DARK), twice for L (LIGHT).

This setting uses doughs that rely on baking powder or bicarbonate of soda as the
raising agent are used for this setting. Recipes for this cycle can be found in the “Yeast
free” section of this book.

SETTING 6:
WHOLE
WHEAT

Press the MENU button five times and the LED Screen will show 6P (WHOLE WHEAT
bread, MEDIUM crust colour). For a DARK or LIGHT crust colour, press CRUST button
once for H (DARK), twice for L (LIGHT).

SETTING 7:
GLUTEN FREE

Press the MENU button six times and the LED Screen will show 7P (GLUTEN FREE,
MEDIUM crust colour) For a DARK or LIGHT crust colour, press CRUST button once for
H (DARK), twice for L (LIGHT).

This setting has one rise only and no punch down.

9

Know your Breville Baker’s Oven continued

SETTING 8:
BAKE ONLY

Press the MENU button seven times and the LED Screen will show 8 (BAKE ONLY).
Crust selection is not available on this setting.

This setting is designed to allow extra baking of up to 1 hour if required. For those who
enjoy a crispier crust, extend the baking time or for added interest to your loaf try the
delicious topping or melt ideas on page 9.

SETTING 9:
DOUGH

Press the MENU button eight times and the LED Screen will show 9 (DOUGH). Crust
selection is not available on this setting.

This setting takes 1 hour 30 minutes to complete. Remove the dough from the bread
machine, hand shape, allow to rise again in a warm area then bake in a conventional
oven. Instructions and recipes for Bread Rolls, Buns, Pizza and Focaccia are also
included in the “Dough” section of this book.

USING THE BAKE ONLY SETTING

The BAKE ONLY setting of the Baker’s Oven gives
more versatility to your bread making. The BAKE
ONLY setting is useful when wishing to:

Extend the baking time if a darker or crisper loaf
crust is required.

Crispen loaves already baked and cooled.
Rewarm loaves already baked and cooled.
Delay bake a finished dough
Melt or crispen toppings.

Place the dough or bread into the bread pan
and insert into the bread machine.

Press the MENU button seven times and the
LED Screen will show 8 and then change
automatically to 1:00.

Press START/STOP button to commence
operation. The BAKE ONLY setting will bake
for 1 hour. This time cannot be altered. If the
total hour is not required remove the bread
after sufficient time had elapsed and press the
START/STOP button to stop operation.

Always ensure that there is enough dough or
bread in the bread pan when it is inserted in
the bread maker during a baking cycle or when
the BAKE ONLY setting is selected.

Note

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1.

2.

3.

Try

this creative idea:

When the baking cycle of a Bread setting has
finished, press the START/STOP button and
leave the bread in the bread pan in the bread
machine.

Combine 3 tablespoons Cheddar cheese,
3 tablespoons finely chopped bacon and 2
teaspoons chopped fresh chives.

Open the bread machine lid and carefully
sprinkle combined ingredients over the top of
loaf. Close the lid.

Press the MENU button seven times and the
LED Screen will show 8 and then change
automatically to 1:00.

Press the START/STOP button to commence
operation.

After sufficient baking time to melt cheese
and crisp bacon, press the START/STOP
button. Carefully remove bread from the bread
machine and bread pan. Allow to cool on a
rack.

1.

2.

3.

4.

5.

6.

10

Know your Breville Baker’s Oven continued

USING THE PRESET TIMER

The Baker’s Oven PRESET TIMER lets you wake to
the aroma of freshly baked bread in the morning.
You can set the timer up to 13 hours in advance
before you require the baked loaf.

Recipes using perishable ingredients should
not

be made using the PRESET TIMER.

Step 1

To bake a loaf of bread on the BASIC MEDIUM
Bread setting using the PRESET TIMER, follow
steps 1-7 under the heading “Beginner’s Guide to
Your First Loaf” on page 11-12.

Step 2

To preset the timer use the s or t buttons on
the control panel to enter the number of hours
in which you want your bread to be ready (the
amount of time shown in the LED Screen will
include the total setting time). To set the time,
press the s button or t button the appropriate
number of times until you see the number of
hours and minutes displayed. Each time the s
button, the timer advances 10 minutes. Each time
you press the t button, the timer is set back 10
minutes.

Hold down the s or t buttons for speedier
adjustments.

Step 3

Press the START/STOP button to commence
operation. The colon (:) in the time displayed
begins to flash indicating that the PRESET TIMER
has started. The remaining time will count down
in one minute increments. When the time display
indicates ‘0:00’, baking is complete.

Example:

Before leaving for work at 8:00am, you wish to
make a loaf of White Bread and have it ready
for dinner at 6:00pm (10 hours later).
Press the s button until 10:00 appears on the
LED screen.
Press the START/STOP button.
The Baker’s Oven will begin making the bread
at the appropriate time for it to be ready at
exactly 6:00pm.

Note

The PRESET TIMER cannot be used with the
YEAST FREE Bread, GLUTEN FREE Bread and
BAKE ONLY settings.

The PRESET TIMER cannot be used for all
recipes. Individual recipes will specify if not
suitable.

It

is advisable before using the PRESET TIMER
for the first time to test the recipe. It is also
advisable to weigh and measure ingredients
accurately to ensure the correct ratio of flour,
water and other ingredients is used.

Use the Baker’s Oven in an area not affected
by extremes of heat and coldness to ensure
efficient operation.

Note

11

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.

For making Gluten Free bread, please see “Gluten Free Bread” on page R21.

All recipes use local ingredients and Australian Standard Metric Measuring tools (cup, spoons and
weighing scales) for accuracy in producing a 750g or 1kg loaf of bread. The actual weight of the baked
loaf will vary depending on the weight of raw ingredients used.

Remove and safely discard any packaging materials and promotional labels before using the Baker’s
Oven for the first time.

Step 1:

Open the lid and remove the bread pan

Open the lid and remove the bread pan from the
Baker’s Oven by holding the handle and lifting
straight up.

Always remove the bread pan from the Baker’s
Oven before adding ingredients to ensure
ingredients are not spilt into the baking chamber
and the element.

Before using for the first time, we recommend
that the inside of the bread pan and the kneading
blades are washed with warm soapy water, rinsed
and dried thoroughly. D

o not immerse the bread

pan in water.

Step 2:

Insert the kneading blade

It is important that the kneading blade is properly
inserted on the 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 inserted correctly the ingredients
may not be mixed and kneaded properly.

Step 3:

Add ingredients into the bread pan

It is 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.

All ingredients should be at room temperature
20-25°C. Ingredients should be added in the
following order:

Liquid ingredients

Fat/Oil

Dry ingredients: salt, sugar, flour

Yeast

If using Prepackaged Bread Mixes, refer to
page R30-R32.

Note

Mound the flour into the pan, make a small
hollow in the centre and place the yeast
there. If the yeast contacts the water before
the kneading, the bread may not rise well.
This is important when using the PRESET
TIMER.

Note

Step 4: Return the bread pan to the machine

Insert the bread pan into the machine as follows:

Place the bread pan into the baking chamber
and locate the drive mechanism of the pan
directly onto the drive mechanism in the
baking chamber.

Push the bread pan down firmly until it clicks
in position.

1.

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3.

4.

1.

2.

12

Step 5: Close the lid

It is not recommended to open the lid during
operation except to check the consistency of
the dough and add additional ingredients in the
kneading cycle, or to glaze and add seeds to the
top of the loaf in the baking cycle (refer page R35).

Step 6:

Plug in the bread machine

Insert the power plug into a 230/240V volt power
outlet. Switch on at the power outlet.

The LED Screen will show 1P then automatically
change to show the total time 3:00 for the setting
(BASIC bread, MEDIUM crust). A red light will
illuminate beside BASIC on the MENU list on the
Control Panel.

Step 7:

Select the bread setting and crust colour

Press the MENU button until the LED Screen
indicates the number of the required setting. The
red light on the MENU list will also indicate the
setting selected.

The letter P (MEDIUM crust) will also show in the
LED Screen when a bread setting is selected.

Press the CRUST button once to select H (DARK
crust) or twice to select L (LIGHT crust).

The crust selection is available on bread settings
1-7.

The BASIC, RAPID, SWEET, FRENCH, WHOLE
WHEAT and GLUTEN FREE BREAD settings are
programmed to make a 1kg loaf. However, a
750g loaf can be made on the same setting.
When making a 750g loaf it is recommended
to remove the loaf 10 minutes before the end
of the baking cycle. The weight of the bread
will vary depending on the weight of the raw
ingredients used (including the weight of the
water).

Note

Step 8: Start the bread machine

Press the START/STOP button to commence
operation. The total setting time will appear on
the LED Screen. The setting time will count down
in one minute increments. The colon : between
the hour and the minutes displayed will flash
throughout the kneading, rising and baking cycles.

The kneading cycles commence. During the
kneading cycles beeps will sound indicating the
correct time to add other ingredients.

Add-In Ingredient Beeper

The Baker’s Oven features an ‘Add-In Ingredient
Beeper’ which operates in the BASIC, RAPID,
SWEET, FRENCH, WHOLE WHEAT and DOUGH
settings. The bread machine will sound 10 beeps
at approximately 8 minutes before the end of the
second kneading cycle, 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 fruits, etc. whole, rather than being
mashed through the dough making it heavy.

Open the lid, gradually add the additional
ingredients to the dough as it is kneading. Take
care not to drop the ingredients over the side of
the bread pan into the baking chamber, as these
may burn and smoke during the baking cycle.
Close the lid.

DO

NOT PRESS THE STOP BUTTON TO ADD
INGREDIENTS AS THIS WILL CANCEL THE
SELECTED PROGRAM.

The rising cycles begin when the kneading cycles
end and the dough will start to rise. During the
rising cycles, the dough will be degassed twice
by the blade moving at the end of the first and
second rising cycles. The dough rises fully in the
third rising cycle.

Beginner’s guide to baking your first loaf continued

13

The baking cycle commences when rising cycles
end. The dough may rise a little more at this time
due to the increasing heat expanding the gasses
entrapped in the dough.

RAPID BREAD and DOUGH have two rising
cycles with one degassing of the dough.
YEAST FREE BREAD has two shorter kneading
cycle and no rising cycles.
GLUTEN FREE BREAD has only one rising cycle.
For more information on GLUTEN FREE bread,
see page R21.

Note

Steam may also come out of the vents on the lid
and obscure the viewing window for a short time.
This is a normal part of the bread making process.

When the baking cycle has ended, the bread
machine will sound 5 beeps and the LED Screen
will read 0:00. The bread is now ready to remove.

Step 9:

Remove the bread pan

It is recommended to remove the bread at the
end of the baking cycle to retain the crispness of
the crust. However, if you do not wish to remove
the bread immediately, the Baker’s Oven will
automatically go into a Keep Warm cycle, holding
the temperature of the bread for up to 60 minutes
(except on the dough setting). Five beeps will
sound every five minutes throughout the Keep
Warm cycle.

Step 10:

Take the bread out of the bread pan

Use oven mitts to remove the bread pan from the
bread maker and then gently shake the bread
out of the bread pan onto a wire rack. Check that
the kneading blade has remained on the shaft in
the pan. Place the bread upright on the wire rack
to cool. It is recommended to allow the bread
sufficient time to cool before slicing.

When baking is finished and the bread has
been removed from the bread pan, remove the
kneading blade from the pan using oven mitts.
Do not remove the blade with bare hands, as it
is very hot! If the kneading blade is difficult to
remove from the driveshaft, pour some warm
water with detergent into the pan and allow
to stand for 10 minutes. The kneading blade
should then be easily removed from the shaft.
Follow care and cleaning instructions on page

23.

Note

Step 11: Switch off and unplug the bread
machine

Press the START/STOP button on the Baker’s
Oven. The LED Screen will reset to 1P. Switch off
at the power and remove the plug.

If wishing to make another loaf of bread, allow
approximately one hour for the Baker’s Oven to
cool before using again. Leave the lid open to help
the machine cool.

If the Baker’s Oven is too hot it will display an
error code E01 and rapid beeps will sound. The
Baker’s Oven cannot be reprogrammed until the
correct operating temperature for kneading has
been reached.

To store the bread machine ensure it is completely
cool, clean and dry. Place the bread pan and
kneading blade into the baking chamber and close
the lid. Do not place heavy objects on the lid.
Store the bread machine upright.

Beginner’s guide to baking your first loaf continued

14

Step 12: Cut the bread

Before cutting the bread, check that the kneading
blade has been removed from the bottom of the
baked bread.

When the bread is cool, using a serrated­edge knife or electric knife on a firmly-seated
breadboard. A standard blade knife is not suitable
as it will tear the bread.

Breville recommends using the Breville Bread
Slicing Guide – Model BS1. This foldable,
lightweight cutting guide is the ideal accessory for
any bread maker. The guide slots ensure straight,
even slices every time when using a bread knife
or electric knife.

Step 13: Store the bread

Store the bread in a freezer bag or a sealable
bread box. To store for more than a few days,
place the bread into a freezer bag, expel the air,
seal, label and date. Bread may be frozen for up
to 1 month.

Beginner’s guide to baking your first loaf continued

15

Weighing and measuring

Baking bread is in part a science and each
ingredient plays an important role. Care

should be taken when weighing and
measuring ingredients to ensure accuracy and
consistency.

Recipes in this Instruction Book were
developed using Australian Metric Weights and
Measurements.

AUSTRALIAN METRIC MEASUREMENTS

mls

1 teaspoon 5

1 tablespoon 20

1 cup 250

For New

Zealand customers

NZ METRIC MEASUREMENTS mls

1 teaspoon 5

1 tablespoon 15

1 cup 250

The New Zealand tablespoon is 5ml less than
the Australian tablespoon, so care should
be taken when measuring ingredients to
compensate for this variance. For example,
1 Australian tablespoon = 1 New Zealand
tablespoon plus 1 New Zealand teaspoon.

Note

Metric liquid measuring jugs

If measuring liquids using a graduated, metric
measuring jug, place jug on a flat surface and
check for accuracy at eye level.

DO

NOT USE TABLEWARE JUGS OR MEASURING

CUPS.

It is important to note that New Zealand
ingredients, especially flour and yeast, differ
from the Australian equivalents. In the Vital
Ingredients section (pages 16-18) 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: [phone].

Note

Metric weighing scales

For consistent results it is recommended to use
metric weighing scales if possible as they provide
greater accuracy than measuring cups. Tare (or
zero) the scales with the container in position
then spoon or pour ingredients in until the desired
weight is achieved.

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

Note

Metric measuring cups and spoons

If using graduated, metric measuring cups, it is
important to spoon in 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 the
cup with a knife. When using graduated, metric
measuring spoons, level the top of the spoon with
a straight edged knife or spatula.

DO

NOT USE TABLEWARE SPOONS OR CUPS.

16

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 stands, which interlock to
trap the gases produced by yeast. This process
increases as the dough undergoes kneading and
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 machine should be
bread or baker’s flour. There is no need to sift
the flour. Plain flour is most readily available,
however best results are obtained with flour that
has 11-12% protein. For this reason, the recipes
in this book requiring bread flour, have been made
with flours with 11-12% protein content. This is
normally indicated on the packaging. Do not use
self-raising flour unless indicated on the recipe.

When using a low protein, stone ground,
wholemeal or plain flour the quality of the
bread can be improved by adding gluten flour.

Note

Baker’s or bread flour

Several brands of baker’s or bread flour are
available nationally at larger supermarkets.
Baker’s flour was used for the development of
most of the recipes contained in this guide. It is
a high protein, white wheat flour, with 11-12%
protein content, ensuring a higher quality and
consistency to the baked bread.

NEW ZEALAND ONLY: ‘Elfin High Grade
White Flour’ or ‘Champion High Grade Flour’.
These are high protein, white bread flours,
containing 12% protein.

Wholemeal flour

Contains all the bran, germ and flour of the whole
wheat grain. Although breads baked with this
type of flour will be higher in fibre, the loaf can be
lower in height and heavier in texture depending
on the protein level of the flour. Wholemeal flour
with low protein can be improved by adding gluten
flour or replacing 1 cup of wholemeal flour with
bread or baker’s flour.

Rye flour

Popular for continental bread making, rye flour is
low in protein and so it is essential to combine rye
flour with bread flour to make bread successfully
in the bread maker. Rye flour is traditionally used
to make Pumpernickel and Black breads.

Gluten flour

Gluten flour is a concentrated mixture of gluten
forming protein and wheat flour. Adding gluten
flour can improve the structure and volume of
bread when using a low protein, stone ground,
wholemeal or plain flour. Gluten flour can be
purchased at most health food stores.

BREAD MIXES

These convenient mixes contain bread 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 “Defiance”, “Laucke” and “Kitchen
Collection” are available nationally from major
supermarkets. Recipes for some bread mix brands
are listed in the ‘Easy Bake’ recipe section of this
book (refer pages R30-R33).

For information on other brands of bread mix
contact the manufacturer listed on the package.

NEW ZEALAND ONLY: Bread mix brands such
as ‘Elfin’ are available.

The vital ingredients

17

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) and
other enzymes (Amylases) extracted from wheat
flours.

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.

A commercial bread improver has been used
in some of the bread recipes listed in the ‘Easy
Bake’ recipe section of this book. A crushed
unflavoured Vitamin C tablet or Vitamin C
powder can be used as a bread improver and
added to the dry ingredients.

Note

SUGAR

Sugar provides food for the yeast, sweetness and
flavour to the crumb and helps brown the crust.
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 granulated
‘SPLENDA’ as a sugar substitute.

NEW ZEALAND ONLY: Sugar can be reduce
for more improved results.

POWDERED MILK

Milk and milk products enhance the flavour
and increase the nutritional value of the bread.
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 by 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, as it should be
accurate. Refer to Questions and Answers (page
20-21).

NEW ZEALAND ONLY: Salt can be reduced for
more improved results.

FAT

Butter, margarine or oils, such as vegetable,
safflower, sunflower, canola, etc., will add flavour,
retain the moisture and enhance the keeping
qualities of the bread.

YEAST

Without yeast the bread will not rise. Yeast needs
liquid, sugar and warmth to activate. 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 yeasted 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 yeasts are 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.

The vital ingredients continued

18

Rapid Rise Yeast

There 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 ‘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 rising and increase the
nutritional value of the bread. They give flavour
and tenderness and are usually used in the
sweeter type of breads.

OTHER INGREDIENTS

Fruit, nuts, chocolate chips, etc. are added
when the bread machine sounds 10 short beeps
approximately 8 minutes before the end of the
second kneading when using the BASIC, RAPID,
WHOLE WHEAT, FRENCH, SWEET and DOUGH
settings. If added before this stage, excessive
kneading will cause the ingredients to break down
rather than hold their shape.

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.

D

efiance: 1800 628 883

L

aucke: 1300 133 331

Kitchen Collection: 1800 645 515

E

lfin (New Zealand only): 0800 110 800

For more information about Bread or Baker’s
Flour please contact the relevant number listed
below, or refer to contact details on the package.

D

efiance White Baker’s Flour: 1800 628 883

L

aucke Wallaby Baker’s Flour: 1300 133 331

E

lfin/Champion High Grade Plain Flour

(New Zealand only): 0800 110 800

For more information about Bread Improver
please contact:

L

owan Wholefoods: 1800 355 718

The vital ingredients continued

19

Do measure ingredients accurately –
weighed measurements are more accurate
than volumetric 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.

✔

✔

✔
✔

✔

✔

NEVER Use the PRESET TIMER for recipes that

contain perishable items, such as eggs,
cheese, milk, cream and meats.

NEVER Use

self-raising flour to make yeasted

bread unless recipe states otherwise.

NEVER Immerse

your bread machine or bread pan

in water.

Hints and tips for better bread making

Don’t use flour that contains a protein level
of less than 11%, for example, 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 blade from the cooked loaf of
bread or the bread pan 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.

✘

✘

✘
✘
✘

✘

TIP: If you live in an area with 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:

If the weather is hot and humid, reduce
the yeast by 1⁄4 teaspoon to avoid over
rising of the dough.

TIP:

Flour properties can alter on a seasonal
or storage 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 machine and if
the dough is too sticky, add a little more
flour, 1 tablespoon at a time, until the
dough reaches a firmer consistency. If the
dough is too dry add a little 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 form into a smooth, round
ball.

TIP:

When hand-shaping dough for rolls, weigh

each piece of dough for more evenly sized
rolls.

20

ABOUT INGREDIENTS:

Q: Can other bread recipes be made in this

machine?

A: The

recipes in this book are sized so that the
dough is kneaded properly and the finished
bread does not exceed the bread pan capacity.
Use only recipes will similar quantities of
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. If
using fresh milk substitute the water with fresh
milk and omit the milk powder. Scald the milk
then cool before adding to the other dough
ingredients.

Q: Can

butter or margarine be used in place of

oil?

A: Yes,

but the bread crumb may appear a more
creamy or 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 powdered or liquid artificial
sweeteners. However granulated ‘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
retention in the dough, as well as affect mixing,
the strength of the 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 programmed setting has been interrupted

by a power failure or switched off at the
power outlet during the bread making
process. What can I do?

A: If

the power is accidentally turned off for 5
minutes or less during the operation, the
Baker’s Oven has a 5 minute memory
function, that will automatically resume bread
making, where it was interrupted, when power
is restored.

If the operation cannot be resumed or the
setting is cancelled:

During the kneading stage – Re-select the
bread setting again and allow dough to re
knead and continue through the rising and
baking process. The result may be a loaf higher
in volume and lighter in texture.

During the rising stage – Turn the bread
maker off. Leave the dough in the pan and in
the baking chamber with the lid closed. Allow
the dough to rise until almost near the top of
the pan. Turn the bread maker on. Select the
BAKE ONLY setting. Press the START/STOP
button.

During the baking cycle – Select the BAKE
ONLY setting. Press the START/STOP button.

Questions and answers