Breville BBM300 User Manual

Breville is a registered trademark of Breville Pty. Ltd.

ABN 98 000 092 928

Breville Customer Service Centre

Australian Customers

Breville Customer Service Centre PO Box 22 Botany NSW 2019 AUSTRALIA

Customer Service: 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: 0800 273 845 Fax 0800 288 513 Email Customer Service: askus@breville.com.au

BAKER’S OVEN

Instructions and Recipes

BBM300

www.breville.com.au

Due to continual improvements in design or otherwise,

the product you purchase may differ slightly from the one

illustrated in this booklet.

Model: BBM300 Issue 1/08

Contents

Page

Welcome 4

Breville Recommends Safety First 5

Know your Breville Baker’s Oven 7

Beginner’s Guide to Baking Your First Loaf 13

Weighing and Measuring 17

The Vital Ingredients 18

Hints and Tips for Better Bread Making 21

Congratulations

Questions and Answers 22

Control Panel Messages 24

Care, Cleaning and Storage 25

Troubleshooting – Recipe 26

Troubleshooting – Baker’s Oven 28

Easy Bake Recipes R1

Notes R44

on the purchase of your new Breville Baker’s Oven

Welcome

Breville recommends safety first

BREVILLE BAKER’S OVEN

We have designed the Breville Baker’s Oven with you, our valued customer in mind.

The Breville Baker’s Oven will bake 1kg and 750g sandwich style loaves. We have made the Breville Baker’s Oven easy to use as you will find from the ‘Beginner’s guide to your first loaf’ on page 15. After that you will find over 75 delicious recipes to try in our ‘Easy Bake’ recipe section. And with the special ‘JAM’ setting the Breville Baker’s Oven can create delicious fresh home-made 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 Breville Baker’s Oven 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 13 hour ‘PRESET TIMER’ on the Breville Baker’s Oven 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 Baker’s Oven.

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

Carefully read all instructions before operating

•

and save for future reference.

Remove and safely discard any packaging

•

material and promotional labels before using the Breville 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 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 wall 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.

Do not operate the Breville Baker’s Oven on a

•

sink drain board.

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 Breville

•

Baker’s Oven is in use.

Use oven mitts when removing the hot bread

•

pan and the hot bread or jam from the pan.

Take care when pouring jam from the bread pan

•

as the jam is extremely hot.

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.

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 continued Know your Breville Baker’s Oven

To protect against electric shock, do not

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.

Always ensure the kneading blade is removed

•

from the base of the baked loaf prior to slicing.

IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES

Unwind the power cord fully before use.

•

Do not let the power cord hang over the edge of

•

a bench or table, touch hot surfaces or become knotted.

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 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 regularly inspect the

•

appliance. Do not use the appliance if power supply 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.

•

immerse power cord, power plug or appliance in water.

Keep the inside and outside of the appliance

•

clean. Follow the cleaning instructions provided in this book.

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.

Lid

Viewing window

Bread pan handle

Bread pan

Oven (baking chamber)

Viewing window

Control panel

Collapsible kneading blade

for bread & dough making

Standard kneading blade

for jam making

Lid

LCD screen

Air Vents

Power Cord Outlet

STEAM VENTS ARE VERY HOT DURING BAKING.

Know your Breville Baker’s Oven continued

THE CONTROL PANEL

The control panel is designed to perform several functions. The LCD screen indicates the setting number, loaf size 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 Breville Baker’s Oven. The buttons should be pressed firmly. A soft ‘beep’ sound is made as each button is pressed and the function advances.

LCD SCREEN

SELECT

CRUST

LOAF SIZE

START

The LCD screen shows the setting number, loaf size and crust colour selected. When the ‘START’ button is pressed the time displayed (in hours and minutes) is the time remaining until the selected setting is completed.

Press the ‘SELECT’ button to select the 11 automatic settings available. These settings are listed on pages 9-10 under ‘Bread, Dough and Jam Settings’. Each time the ‘SELECT’ button is pressed the setting changes. The setting selected is shown on the LCD screen as a number between 1 and 11.

Press the ‘CRUST’ button to select the 3 crust colours available for the bread settings only. The crust colour selected is shown on the LCD screen as LIGHT, MEDIUM or DARK. The LCD screen will default to MEDIUM when the bread machine is switched on or a new bread setting is selected.

Press the ‘LOAF SIZE’ button to select the 2 sizes for the bread and dough settings only. The size selected is shown on the LCD screen as 1KG or 0.75KG. The LCD screen will default to 1KG when the bread machine is switched on or a new bread or dough setting is selected.

Press the ‘START’ button to commence the selected setting or begin the ‘PRESET TIMER’ countdown for delayed operation.

BREAD, DOUGH AND JAM SETTINGS

SETTING 1: BASIC

SETTING 2: BASIC RAPID

SETTING 3: WHOLEWHEAT

SETTING 4: WHOLEWHEAT RAPID

SETTING 5: GLUTEN FREE

Press the ‘SELECT’ button once and the LCD screen will show 1 1KG MEDIUM. To select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

Press the ‘SELECT’ button twice and the LCD screen will show 2 1KG MEDIUM. To select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

This setting has shorter kneading and rising times therefore the bread may be lower in height, heavier in texture and with less flavour development depending on the ingredients used.

Press the ‘SELECT’ button three times and the LCD screen will show 3 1KG MEDIUM. To select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

Press the ‘SELECT’ button four times and the LCD screen will show 4 1KG MEDIUM. To select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

This setting has shorter kneading and rising times therefore the bread may be lower in height, heavier in texture and with less flavour development depending on the ingredients used.

Press the ‘SELECT’ button five times and the LCD screen will show 5 1KG MEDIUM. To select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

This setting is suitable for breads made with gluten-free flours such as rice, potato, buckwheat, etc. The shorter rising times and higher baking temperature gives a wellrisen, golden brown gluten-free loaf.

STOP

PRESET TIMER

(up ‘’/down ‘’ arrows)

To stop and cancel a selected setting mid-cycle press the ‘STOP’ button and hold down for 5-10 seconds until the machine ‘beeps’ and the LCD screen is reset. This will result in the setting being cancelled. (When the bread is ready the bread machine automatically stops and sounds 3 double ‘beeps’. The time display will show ‘0:00’). DO NOT PRESS THE ‘STOP’ BUTTON when checking the bread as this will cancel the selected setting and the bread machine will not continue the operation.

Use the ‘PRESET TIMER’ to delay the start of the selected setting. Press the up ‘’ and down ‘’ arrow buttons (which will change the time display up or down in 10 minute increments) until the delay time is displayed then press the ‘START’ button to start the ‘PRESET TIMER’ countdown. The up ‘’ and down ‘’ arrow buttons can also be used to change the time required for the ‘BAKE ONLY’ setting.

SETTING 6: FRENCH

SETTING 7: SWEET

Press the ‘SELECT’ button six times and the LCD screen will show 6 1KG MEDIUM. To select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

This 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 coarser crumb with a harder, crustier crust depending on the ingredients used.

Press the ‘SELECT’ button seven times and the LCD screen will show 7 1KG MEDIUM. To select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

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

Know your Breville Baker’s Oven continued Know your Breville Baker’s Oven continued

SETTING 8: YEAST FREE

SETTING 9: DOUGH

SETTING 10: JAM

SETTING 11: BAKE ONLY

Press the ‘SELECT’ button eight times and the LCD screen will show 8 1KG MEDIUM. To select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

Dough or batter recipes that rely on baking powder or bicarbonate of soda as the raising agent are suitable for use on this setting.

Press the ‘SELECT’ button nine times and the LCD screen will show 9 1KG. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

This cycle takes 1 hour 30 minutes to complete then the dough is removed from the bread machine, hand shaped and baked in the conventional oven. Instructions and recipes for Pizza and Foccacia are also included in the Dough section of this book.

Press the ‘SELECT’ button ten times and the LCD screen will show 10.

This setting is designed to make home-made style jam using seasonal fresh fruit. A variety of recipes can be found in the ‘Just Jam’ section of this book.

Press the ‘SELECT’ button eleven times and the LCD screen will show 11. Press the up/down ‘’/‘’ arrow buttons to select a time between 5 minutes and 2

hours.

For those who enjoy a crispier crust, this setting will extend the baking time or add interest to the loaf with delicious topping or melt ideas.

USING THE PRESET TIMER

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

Recipes using perishable ingredients should not be made using the ‘PRESET TIMER’.

Step 1

To bake a loaf of bread on the 1 (BASIC) 1KG MEDIUM setting using the ‘PRESET TIMER’, follow Steps 1-8 under the heading ‘Beginner’s Guide to Baking Your First Loaf’ on pages 13-14.

Step 2

To preset the timer use the up/down ‘’/‘’ arrows on the control panel to enter the number of hours in which you want your bread to be ready (the amount of time shown on the LCD screen will include the total setting time). To set the time, press the down ‘’ arrow or up ‘’ arrow the appropriate number of times until you see the number of hours and minutes displayed. Each time you press the up ‘’ arrow button, the timer advances 10 minutes. Each time you press the down ‘’ arrow button the timer is set back 10 minutes. Hold down the up ‘’ or down ‘’ arrow buttons for speedier adjustments.

Step 3

Press ‘START’. The colon (:) in the time displayed begins to flash, letting you know the ‘PRESET TIMER’ has started. The remaining time will count down in one minute increments. When the time on the LCD SCREEN indicates ‘0:00’, baking is complete. If you make an error during or after your selection, press and hold the ‘STOP’ button and you can begin your selection again.

Example: Before leaving for work at 8.00am, you decide

to make a loaf of white bread and wish to have it ready for dinner at 6.00pm (10 hours later). Press the up ‘

’ arrow until 10:00 appears on

the LCD SCREEN. Press ‘START’. Your Baker’s Oven will begin making your

bread at the appropriate time for it to be ready at exactly 6.00pm.

Note

The ‘PRESET TIMER’ cannot be used with the ‘JAM’ or ‘BAKE ONLY’ settings.

Note

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

Note

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

Note

To ensure the efficient operation of the bread machine, use in an area not affected by extremes of heat or coldness.

Note

Know your Breville Baker’s Oven continued Beginner’s Guide to Baking Your First Loaf

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, crisper loaf

•

crust is required.

Crispen loaves already baked and cooled.

•

Re-warm loaves already baked and cooled.

•

Delay bake a finished dough.

•

Melt or brown toppings.

•

Press the ‘SELECT’ button eleven times and

the LCD screen will show 11.

Before pressing the ‘START’ button, the time

can be altered by using the up/down ‘’/‘’ arrows. The ‘BAKE ONLY’ setting times range from 5 minutes to 2 hours.

If the time is not altered, the default ‘BAKE

ONLY’ time of 55 minutes will commence when the ‘START’ button is pressed.

Try this creative idea:

Prepare and make a bread of your choosing.

Combine 3 tablespoons of Cheddar cheese, 3

tablespoons chopped bacon with 2 teaspoons chopped fresh chives.

When bread has finished baking, press ‘STOP’.

Sprinkle combined ingredients over the top of

loaf.

Press the ‘SELECT’ button eleven times and

the LCD screen will show 11. Change the time to 20 minutes using the up/down ‘’/‘’ arrows. Press ‘START’. If a browner, crisper topping is required reset the ‘BAKE ONLY’ setting for an additional time.

At the end of baking, press ‘STOP.’

Remove bread from the bread machine and

bread pan. Allow to cool on a rack.

USING THE JAM SETTING

The ‘JAM’ setting of the Baker’s Oven allows you to make sufficient quantity of delicious homemade jam to accompany your freshly baked bread.

Insert the standard kneading blade (for jam

making) onto the shaft of the bread pan.

Place prepared fruit into the bread pan

followed by remaining ingredients.

Press the ‘SELECT’ button ten times and the

LCD screen will show 10. Press ‘START’.

After 1:05 hours, the bread machine will

‘beep’, indicating the end of the cycle. Press ‘STOP’. Use oven mitts to remove the bread pan as the jam is extremely hot.

Pour the hot jam into warm, dry, sterilised

jars, leaving 1.25cm from the top of the jar. Seal the jars immediately and label.

Jam will thicken upon cooling and storage.

See the recipe section, under ‘Just Jam’ for more details (refer page R41).

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), for accuracy in producing a 1kg or 750g loaf of bread.

Remove and safely discard any packaging material 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 bread pan from the Baker’s Oven before adding ingredients to ensure ingredients are not spilt into the baking chamber and 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.

Step 2: Insert the kneading blade

There are two kneading blades provided with the Baker’s Oven. The collapsible blade is for use on the ‘BREAD’ and ‘DOUGH’ settings. The standard blade is for use on the ‘JAM’ setting.

It is important that when using either kneading blade that it is properly mounted on the shaft in the base of the bread pan by aligning the flat edge in the central hole of the kneading blade with the flat side of the shaft. If the either blade is not seated correctly, ingredients may not be mixed or kneaded properly.

The collapsible blade should be placed on the shaft in the upright position to ensure the ingredients are mixed and kneaded properly when the kneading cycle commences. The further

kneading action of the bread machine ensures that the collapsible blade is upright or flat at the appropriate times in the kneading, rising and baking cycles.

Before inserting the collapsible blade, ensure that no baked bread residue remains attached to the shaft inside the bread pan or inside the hole or around the hinge area of the collapsible kneading blade. This will ensure that the hinge pivots freely. For further cleaning instructions refer to page 25.

Note

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 otherwise the dough may not mix correctly or rise sufficiently. Ensure the collapsible kneading blade is in the upright position before adding ingredients to the bread pan.

All ingredients should be at room temperature 2025ºC and should be added in the following order:

Liquid ingredients

Fat

Dry ingredients: salt, sugar, flour

Yeast

Beginner’s Guide to Baking Your First Loaf continued Beginner’s Guide to Baking Your First Loaf continued

If using Prepackaged Bread Mixes, refer to page R37.

Note

Mound the flour into the pan, make a small hollow in the centre and place the yeast in the hollow. This is important when using the ‘PRESET TIMER’ because if the yeast comes in contact with the water and is activated at some length of time before kneading commences, the bread may not rise.

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,

with the word ‘FRONT’, on the top edge of the bread pan, facing towards the front of the bread machine.

Locate the drive mechanism of the pan

directly into the drive mechanism in the base of the baking chamber.

Push the bread pan down firmly until it clicks

into position and is secured in the retaining clips.

Step 5: Close the lid

After closing the lid, it is not recommended to open the lid during operation except to check the consistency of the dough in the kneading cycle or to glaze and add seeds to the top of the loaf in the baking cycle (refer to page R43).

Step 6: Switch on the bread machine

Insert the power plug into a 230/240V volt power outlet. Switch on at the power outlet. When the Baker’s Oven is plugged in and switched on, the LCD screen will automatically flash ‘000’ and one long ‘beep’ will sound.

Step 7: Select the setting

Press the ‘SELECT’ button and the LCD screen shows 1 1KG MEDIUM. Continue pressing the ‘SELECT’ button until the desired setting (between 2 and 11) is selected (refer to page 9-10 for description of each setting).

Step 8: Select the loaf size or crust colour

When a bread setting is selected the loaf size and crust colour will default to 1KG MEDIUM. If wishing to select the smaller loaf size or a darker or lighter crust, press the ‘LOAF SIZE’ button once to select 750g (0.75KG) and press the ‘CRUST’ button once for DARK and twice for LIGHT. When the ‘DOUGH’ setting is selected the dough size will default to 1KG. If a smaller quantity of dough is required, press the ‘LOAF SIZE’ button once to select 750g (0.75KG).

Step 9: Start the bread machine

Press the ‘START’ button to begin the bread machine operation. The total setting time will appear in the LCD screen. The setting time will count down in one-minute increments.

The kneading cycles commence with the Add-

•

in Ingredient Beeper sounding 8 ‘beeps’ at approximately 5 minutes before the end of the second kneading cycle.

The Add-In Ingredient Beeper sounds in the

•

‘BASIC’, ‘BASIC RAPID’, ‘WHOLEWHEAT’, ‘WHOLEWHEAT RAPID’, ‘FRENCH’ and ‘SWEET’ settings indicating the time to add any additional fruit, nuts, herbs, chocolate, etc. required or as specified in recipes. The addition of ingredients at this time assists with keeping fruits, etc. whole, rather than being mashed through the bread dough. While the machine is still kneading add the ingredients gradually in batches, allowing the dough to slowly combine with the added ingredients.

Take care not to drop the additional 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 ‘STOP’ BUTTON WHEN ADDING INGREDIENTS AS THIS WILL CANCEL THE PROGRAM.

At the end the kneading cycles 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, then the baking cycle commences. The ‘GLUTEN FREE’ and ‘DOUGH’ settings have only one rising cycle with no degassing of the dough. The ‘YEAST FREE’ setting does not have a rising cycle.

During the baking cycle steam may be emitted

•

from the vents on the lid and condensation may form on the viewing window for a short time. This is normal and part of the bread making process.

When the baking cycle is finished, the bread

•

machine will sound 3 double ‘beeps’ and the LCD screen will show ‘0:00’. The baked bread is now ready to remove.

If the power is accidentally turned off for 30 minutes or less during the bread making process, the Baker’s Oven has a 30 minute memory function, that will automatically resume bread making when power is restored.

Note

Step 10: Remove the bread pan

The bread pan is now ready to be removed. Use oven mitts to open the lid and carefully grasp the handle of the hot bread pan. Pull the bread pan upwards to release from drive mechanism and retaining clips.

If the hot bread pan is placed onto a bench or table ensure the surface is heat proof.

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 hot bread immediately, the Baker’s Oven will automatically go into the Keep Warm cycle, maintaining the temperature of the bread for up to 60 minutes. The ‘Keep Warm’ cycle is not available on ‘YEAST FREE’, ‘DOUGH’, ‘JAM’ or ‘BAKE ONLY’ settings.

Beginner’s Guide to Baking Your First Loaf continued

Weighing and Measuring

Step 11: Take the bread out of the bread pan

Use oven mitts to gently shake the bread out of the bread pan onto a wire rack. Check that the kneading blade remains on the drive shaft of the bread pan. Place the bread upright on the wire rack to cool. Allow sufficient cooling time before slicing the bread.

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 drive shaft, 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 25.

Note

Step 12: Making another loaf

Allow approximately one hour for the Baker’s Oven to cool before using again.

Open the lid to help cool the bread machine. If the Baker’s Oven is too hot the LCD screen will show an error code (refer page 24) and will not operate until it cools to the correct operating temperature for kneading and rising.

Step 13: Switch off and unplug the bread machine

Press the ‘STOP’ button to clear the finished setting. The LCD screen will reset to 1 1KG MEDIUM. Switch off at the power outlet and unplug the power cord from the power outlet.

To store the bread machine, ensure the bread machine is completely cool, clean and dry.

Place kneading blades into the bread pan then insert into the baking chamber and close the lid. Do not place anything on top of the bread machine during storage. Store the bread machine upright.

Step 14: Cut the bread

Before cutting the bread always ensure the kneading blade is in the bread pan and not in the bottom of the baked bread loaf.

When the bread is cool, cut the bread using a serrated bread knife or electric knife on a firmly seated breadboard. A standard 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 15: Store the bread

Store the bread in freezer bags or a sealable bread box. To store for more than a few days, place the bread into freezer bags. Remove air from the bags then secure with ties and label. Bread may be frozen for up to 1 month.

Baking bread is in part a science and an art with each ingredient playing an integral 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

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 that of the Australian tablespoon, so care should be taken when measuring ingredients to compensate for the variance. For example, 1 Australian tablespoon = 1 New Zealand tablespoon + 1 New Zealand teaspoon.

Metric liquid measuring jugs

If measuring liquids using 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.

mls

Note

It is important to note that New Zealand ingredients, especially flour and yeast, differ from the Australian equivalents. In the Vital Ingredients section (pages 18-20) 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 273 845.

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 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 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.

The Vital Ingredients

The Vital Ingredients continued

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 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 with at least 11%-12% protein content. 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 in the recipe.

When using a low protein, stone ground, wholemeal or plain flour the quality of the bread can be improved by adding 1½-2 tablespoons of 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 wholewheat grain. Although breads baked with wholemeal 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 level 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 so it is essential to combine rye flour with bread flour to make bread successfully in the bread machine. 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 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 R37-R40).

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.

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 Vitamn 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 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 as it should be accurate. Refer to ‘Questions and Answers’ (page 22).

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

Hints and Tips for Better Bread Making

Rapid rise yeast

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 ‘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 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 8 short ‘beeps’ approximately 5 minutes before the end of the second kneading when using the ‘BASIC’, ‘BASIC RAPID’, ‘WHOLEWHEAT’, ‘WHOLEWHEAT RAPID’, ‘FRENCH’ and ‘SWEET’ settings. If added before this stage, excessive kneading will cause the ingredients to break down, rather than hold their shape.

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 about bread mixes please contact the relevant number listed below, or refer to contact details on the packaging of the bread mix.

Defiance:

Laucke:

Kitchen Collection:

Elfin (New Zealand only):

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

Defiance White Baker’s Flour:

Laucke Wallaby Baker’s Flour:

Elfin/Champion High Grade Plain Flour (New Zealand only): 0800 110 800

For more information about Bread Improver please contact:

Lowan Wholefoods:

1800 628 883

1300 133 331

1800 645 515

0800 110 800

1800 628 883

1300 133 331

1800 355 718

Ensure the collapsible kneading blade



is in the upright position before adding ingredients to the bread pan.

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.



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.

NEVER Use the ‘PRESET TIMER’ setting 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.

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.

Questions and Answers

Questions and Answers continued

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 with 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 and 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, 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 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 setting has been accidentally

cancelled/reset or a power failure has occurred during the bread making process. What can I do?

A: If the power is accidentally turned off for

30 minutes or less during the operation, the Baker’s Oven has a 30 minute memory function, that will automatically resume bread making, where it was interrupted, when power is restored.

A: If the operation cannot be resumed or the

setting is cancelled:

A: During the kneading stage – Reselect 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.

A: During the rising stage – Turn the bread

machine 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 machine on. Select the ‘BAKE ONLY’ setting, set time for between 5 minutes and 2 hours. Press the ‘START’ button.

A: During the baking cycle – Select the ‘BAKE

ONLY’ setting. Select required baking time (Between 5 minutes and 2 hours). Press the ‘START’ button.

Q: What happens if the bread isn’t removed

when the bake cycle is complete?

A: The bread machine will automatically go into

a keep warm cycle, (in the ‘BASIC’, ‘BASIC RAPID’, ‘WHOLEWHEAT’, ‘WHOLEWHEAT RAPID’, ‘GLUTEN FREE’, ‘FRENCH’ and ‘SWEET’ settings) holding the temperature of the bread for up to 60 minutes. However, as the loaf cools it gives off steam which can’t escape from the bread pan. The bread crust may become soft and the loaf may slightly 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. This could be caused by too much water and/or yeast or insufficient flour. Check the recipe ingredients and method of weighing/measuring.

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 insufficient 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 used

in each recipe may vary. 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. Water at room temperature should also be used.

NEVER use hot water as it will kill the yeast.

Note

ABOUT USING THE TIMER:

Q: Why can’t the ‘PRESET TIMER’ be set past 13

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 ‘PRESET 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.

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