Breville BBM800 User Manual

the Custom Loaf

Instruction Book

BBM800

CONGRATULATIONS

On the purchase of your new

Breville Bread Maker

CONTENTS

4 Breville recommends safety ﬁrst

6 Know your Breville Bread Maker

10 Operating your Breville Bread Maker

- Beginner’s Guide

28 Optional Settings on your Breville Bread Maker

29 - Using the PAUSE feature 31 - Using the DELAY START button 32 - Using the MODIFY button 34 - Using the CUSTOM setting

36 Tips for Better Bread Making

40 The Vital Ingredients

46 Care & cleaning your Breville Bread Maker

50 Troubleshooting

60 Recipes

142 Custom Recipe Charts

BREVILLE RECOMMENDS SAFETY FIRST

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

READ ALL INSTRUCTIONS BEFORE USE AND SAVE FOR FUTURE REFERENCE

• Carefully read all instructions before operation and save for

future reference.

• Remove and safely discard any packaging material and

promotional labels before using the ikon™ 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 bread machine 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 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 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 bread machine 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 bread machine on a sink drain board.

• Always ensure the bread machine is properly assembled

before connecting to a power outlet and operating. Follow the instructions provided in this book.

• The bread machine 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 bread machine 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 bread machine is in use.

• Use oven mitts when removing the hot bread pan and the

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 pour any liquids into the Fruit and Nut Dispenser.

• Do not place ﬁngers or hands inside the bread machine

during operation. Avoid contact with moving parts.

BREVILLE RECOMMENDS SAFETY FIRST

• Ensure the bread machine 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 drive 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.

• Keep the inside and outside of the appliance clean. Follow

the cleaning instructions provided in this book.

IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES

• Unwind the power cord fully before use.

• To protect against electric shock, do not immerse power

cord, power plug or appliance in water

• 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 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 regularly inspect the appliance. 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.

• 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 injuries.

• 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.

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.

WARNING

Steam vents are very hot during baking.

SAVE THESE INSTRUCTIONS

KNOW

your Breville Bread Maker

KNOW YOUR BREVILLE BREAD MAKER

A. Non-Stick Bread Pan with Handle B. Drive Shaft (inside Bread Pan) C. Wing-Nut (underside of Bread Pan) D. Removable Lid E. Viewing Window F. Automatic Fruit and Nut Dispenser

Steam vents in the dispenser lid and base.

G. Stainless Steel Housing

Interior cavity (the baking chamber) contains the heating element and drive mechanism.

H. Ventilation Grills I. Recipe Holder and Cord Storage

KNOW YOUR BREVILLE BREAD MAKER

J K L

O P

J. WEIGHT | TEMP button

Press to convert the default metric temperature and weight (°C and kg) to imperial units(°F and lbs).

K. BEEPER button

Press to mute the sound alerts. The LCD screen will display

symbol when the sound alerts have been muted and

the no symbol when the sound alerts are on.

L. LIGHT button

Press and hold to illuminate the interior baking chamber.

M. Backlit LCD Screen N. DELAY START button

Press to select when you’d like the loaf to be ready and the bread maker will automatically start at the appropriate time.

O. MODIFY button

Press to modify the default temperatures and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases.

P. CANCEL button

- Before the cycle is activated, press to return to the main menu.

- After the cycle is activated, press and hold to cancel the cycle.

Q. START | PAUSE button

- Press to activate the cycle.

- Press and hold to pause the cycle. The LCD screen will display a ﬂashing ‘PAUSE’ until the button is pressed again to resume the cycle.

R. SELECT push-dial (turn to scroll, push to select)

- Scroll through 14 settings, 3 crust colours and 4 loaf sizes.

- Use in conjunction with the MODIFY button to change the default temperatures and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases.

KNOW YOUR BREVILLE BREAD MAKER

Flat Position

Fixed Paddle

Upright Position

S. Collapsible Paddle

- For use with all bread and dough settings.

Always ensure the collapsible paddle is inserted in the upright position for thorough mixing during the ‘knead 1’ phase. The collapsible paddle will automatically collapse into the ﬂat position then return to the upright position during the appropriate times in the ‘knead 2’, ‘rise’ and ‘punch-down’ phases. The collapsible paddle will automatically collapse before the ‘bake’ phase to minimize the hole at the bottom of the baked loaf.

TIP

Although the collapsible paddle will automatically collapse before the start of the ‘bake’ phase to minimize the hole at the bottom of the baked loaf, you can also remove the paddle altogether for an even smaller hole. See page 25 for more details.

T. Fixed Paddle

- For use with the jam setting.

NOTE

Non-stick bread pan and collapsible paddle are wearable parts. Limited warranty period.

OPERATING

your Breville Bread Maker -

Beginner’s Guide

PAGE HEADER.....OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

BEGINNER’S GUIDE TO BREAD MAKING

Before using the bread maker for the ﬁrst time, remove and safely discard any packaging material and promotional labels. Ensure the power cord is unplugged from the power outlet.

Wipe the exterior of the stainless steel housing with a soft, damp cloth. Dry thoroughly.

Wash the inside of the bread pan with warm soapy water and a soft cloth. Rinse and dry thoroughly. Do not immerse the outside of the bread pan in water as this may interfere with the free movement of the wing-nut and drive shaft. Submerge and wash only the interior of the bread pan.

Wash the collapsible paddle and ﬁxed paddle with warm soapy water and a soft cloth. Rinse and dry thoroughly.

1. Remove the Bread Pan

a) Place the bread maker on a ﬂat dry surface such as a bench

top. Ensure the power cord is unplugged from the power outlet.

b) Lift open the lid and remove the bread pan from the interior

baking chamber by holding the handle and lifting straight up.

c) If the bread pan becomes stuck, press the handle down then

lift straight up

NOTE

Always remove the bread pan from the baking chamber before inserting the paddle and ingredients. This ensures that ingredients are not spilt onto the heating element and drive mechanism inside the baking chamber.

2. Insert the Collapsible or Fixed Paddle

a) Select the appropriate paddle. Refer to ‘Know your Breville

the Bread Maker, page 10.

− The collapsible paddle is for use with all bread and dough settings.

− The ﬁxed paddle is for use with the jam setting.

b) Ensure there is no baked-on residue on the drive shaft inside

the bread pan or in any of the paddle crevices, including the ‘D’ shaped hole and hinge area.

c) Align the ‘D’ shaped hole on the paddle with the ‘D’ shape

on the drive shaft inside the bread pan. Push down ﬁrmly. The paddle should rotate with the drive shaft, collapsible parts should be free to move.

It is important that the paddle is properly assembled onto the drive shaft to ensure ingredients are mixed and kneaded properly.

Paddle

Drive Shaft

Push down ﬁrmly

OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

d) If using the collapsible paddle, ensure it is inserted in the

upright position for thorough mixing during the ‘knead 1’ phase. The collapsible paddle will automatically collapse into the ﬂat position then return to the upright position during the appropriate times in the ‘knead 2’, ‘rise’ and ‘punch-down’ phases, then collapse before the ‘bake’ phase begins to minimize the hole at the bottom of the baked loaf.

Flat Position

Upright Position

3. Add ingredients to the Bread Pan

a) If using the collapsible paddle, ensure it is securely inserted

and in the upright position.

b) Before adding ingredients to the bread pan, ensure they are:

− Fresh. In particular, fresh ﬂour and yeast are critical – check the ‘Best Before Date’ stamped on the package. For tips on checking the freshness of your yeast, refer to ‘Yeast’, page 46.

− Measured and weighed accurately. Refer to ‘Tips for Better Bread Making - Measuring and Weighing Ingredients’, page 39.

− At room temperature 20°C-25°C (68°F-77°F), except all liquids which should be 27°C (80°F) unless stated otherwise. Temperatures too cool or too warm can prevent the yeast from activating and affect the way the bread rises and bakes.

c) Add ingredients to the bread pan in the order listed in the

recipe to ensure the dough mixes thoroughly and rises sufﬁciently. Wipe any spilt ingredients from the rim and outside of the pan and ensure it is clean and dry.

− Liquid ingredients

− Fats

− Dry ingredients eg. salt, sugar, ﬂour

− Yeast

Yeast/Baking Powder or Baking Soda

Dry Ingredients

Fats

Water or Liquids

OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

TIP

There are three main types of domestic yeast available:

− Cake Yeast: also known as fresh yeast or wet yeast

− Active Dry Yeast

− Instant Yeast: also known as quick-rise yeast, rapid- rise yeast, fast-rising yeast, fast-acting yeast or bread machine yeast.

Cake Yeast is not recommended for use with the bread maker. We recommend using Active Dry Yeast, added directly into the ﬂour (no dissolving necessary) if the liquid ingredients are 27°C (80°F), unless stated otherwise.

For the shorter BASIC RAPID and WHOLE WHEAT RAPID settings, use only Instant Yeast or the bread will not rise properly during the shortened ‘rise’ phase. We also recommend adding Vital Wheat Gluten when using these settings. For recommended quantities, Refer to ‘Vital Wheat Gluten’, page 45 and ‘Yeast’, page 46.

Yeast must be separate from wet ingredients, so always ensure to layer ingredients in the bread pan in the order listed in the recipe (liquids, fats, dry ingredients, yeast). When using the Delay Start feature, this is particularly important as the yeast should not be placed in direct contact with water, salt or sugar as these can prematurely activate or decrease the activity of the yeast and the bread may not rise. When using the Delay Start feature, we recommend layering the ingredients in the order listed in the recipe, making a small hollow in the centre of the ﬂour (ensuring the hollow does not touch the water, salt or sugar layer) then placing the yeast in the hollow.

NOTE

Do not underﬁll or overﬁll the bread pan as the bread may not mix properly. The recipes in this book are designed for 0.5kg to 1.25kg (1lb to 2.5lb) loaves. However if developing your own recipes, as a general guide, a minimum 2 cups and maximum 4.5 cups of total dry ingredients is recommended. On the jam setting, as a general guide, a maximum 3 cups of fruit should be used.

4. Return the Bread Pan to the Baking Chamber

a) Align the wing-nut on the underside of the bread pan

with the drive mechanism in the interior baking chamber of the stainless steel housing. You may need to turn the wing-nut slightly if you have difﬁculty aligning it onto the drive mechanism. Push down ﬁrmly until the bread pan is securely in position.

It is important that the bread pan is properly assembled onto the drive mechanism to ensure the paddle operates correctly.

b) Lower the lid. It is not recommended to lift open the lid

during operation unless stated in the recipe, to check the consistency of the dough during the ‘knead’ phase, or to glaze and add seeds to the top of the loaf during the ‘bake’ phase. Refer to ‘Using the Pause Feature’, page 31.

5. Load the Automatic Fruit and Nut Dispenser

The Automatic Fruit and Nut Dispenser releases fruits, nuts, chocolate chips, seeds or other suitably sized ingredients into the dough at the right time which is programmed for a speciﬁc time during the ‘knead’ phase. If added before this time, excessive kneading will cause the ingredients to break down rather than maintain their shape within the dough.

OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

a) Lift open the lid of the Automatic Fruit and Nut Dispenser.

Touch the base of the dispenser to check that it is completely closed before adding a maximum ¾ cup of dry ingredients. If the base is open, see Troubleshooting, page 58.

b) Ensure the bread pan is in the baking chamber and the lid is

closed. Loading ingredients into the dispenser without the breadpan inserted or with the lid closed increases the risk of ingredients falling into the baking chamber and burning during the ‘bake’ phase.

c) Always remember:

− Ingredients should be suitably sized so they do not fall through the steam vents at the base of the dispenser. We recommend separating ingredients that may stick together, such as raisins and other fruits, before adding.

− Liquids should not be added to the dispenser.

− Glacé (glazed) fruits such as cherries, ginger, pineapple, etc. should be washed and well-dried on kitchen paper towel before adding into the dispenser.

− Bottled or canned ingredients such as olives, sun dried tomatoes etc. should be drained and well-dried on kitchen paper towel before adding to the dispenser.

− It is recommended that the dispenser be cleaned thoroughly with a soft, damp cloth after each use.

d) The Fruit and Nut Dispenser will automatically release

its contents on the BASIC, BASIC RAPID, WHOLE WHEAT, WHOLE WHEAT RAPID, GLUTEN FREE, CRUSTY LOAF, SWEET, YEAST FREE and all DOUGH settings. You may notice the base of the dispenser ﬂip

open during the bread making cycle even when it is empty. This is normal. It is the dispenser automatically releasing ingredients.

TIP

If ingredients exceed the maximum ¾ cup capacity of the dispenser, lift open the lid and add ingredients manually when the ‘add-in’ alert sounds Ensure the BEEPER button has not been muted and the sound alerts are on - there should be no

symbol on the LCD screen. Do not press and hold the CANCEL button to add ingredients as this will cancel the entire cycle.

6. Plug in the Power Cord

a) Unwind the power cord completely and insert the power

plug into a grounded power outlet.

b) An alert will sound and the LCD screen will illuminate. The

function options will appear with an indicator on the preset BASIC setting.

7. Select the Setting

a) Turn the SELECT push-dial until the indicator on the

LCD screen reaches the desired setting. Press the pushdial to select.

b) If you accidentally press the wrong setting, press the

CANCEL button to return to the main menu and make your selection again.

OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

The table below outlines the different settings.

SETTING PADDLE DESCRIPTION CRUST COLOUR

CUSTOM Depends

BASIC Collapsible This is an all-purpose setting for white breads,

BASIC RAPID

on selected setting

Collapsible This is an all-purpose setting for white breads,

This is a setting that allows you to modify the preset, recommended temperatures and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases to suit a speciﬁc recipe or your personal preference. It then stores it in the memory of the bread maker.

This is particularly useful if you have a favourite recipe that you regularly bake. Alternatively, for advanced bakers it allows you to factor in variables such as the brand and type of ﬂour, quality of the yeast, altitude and climate considerations. For example, in a humid climate the rising cycles can be reduced.

whole wheat breads and whole grain breads that contain more than 50% bread ﬂour. Use this setting for packaged bread mixes.

Unlike the BASIC setting, the BASIC RAPID setting reduces all three of the ‘rise’ phases, shortening the entire cycle time by approximately an hour. For this reason, Instant Yeast (also known as quick-rise yeast, rapid-rise yeast, fast-rising yeast, fast-acting yeast or bread machine yeast) must be used with this setting or the bread will not rise and bake properly.

Almost any BASIC recipe can be modiﬁed for use with the BASIC RAPID setting by replacing Active Dry Yeast with an equal or larger amount of Instant Yeast. We also recommend adding Vital Wheat Gluten. For recommended quantities, Refer to ‘Vital Wheat Gluten’, page 45 and ‘Yeast’, page 46.

OPTIONS

Depends on selected setting

LIGHT MEDIUM DARK

LOAF SIZE OPTIONS

Depends on selected setting

0.5kg (1.0lb)

0.75kg (1.5lb)

1.0kg (2.0lb)

1.25kg (2.5lb)

0.5kg (1.0lb)

0.75kg (1.5lb)

1.0kg (2.0lb)

1.25kg (2.5lb)

MORE INFORMATION

‘Using the CUSTOM setting’, page 36.

Use the MODIFY button to see the preset phase temperatures and times. Refer to ‘Using the MODIFY button’, page 34.

For recipes, refer to the BASIC section, page 63.

Use the MODIFY button to see the preset phase temperatures and times. Refer to ‘Using the MODIFY button’, page 34.

For recipes, refer to the BASIC section, page 63.

OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

SETTING PADDLE DESCRIPTION CRUST COLOUR

WHOLE WHEAT

WHOLE WHEAT RAPID

Collapsible This is a setting for breads that contain more than

50% whole wheat, whole grain, or speciality ﬂour such as barley or rye.

Due to ingredient properties, breads baked on the WHOLE WHEAT setting are generally shorter and denser than breads baked on the BASIC setting. To encourage a lighter, higher loaf, unlike the BASIC setting, the WHOLE WHEAT setting has a ‘preheat’ phase that warms the ingredients to allow the yeast to perform optimally. The ‘preheat’ phase also allows heavy grains and ﬂours to absorb liquid, before softening and expanding for better gluten development.

50% whole wheat, whole grain, or speciality ﬂour such as barley or rye.

Unlike the WHOLE WHEAT setting, the WHOLE WHEAT RAPID setting reduces all three of the ‘rise’ phases, shortening the entire cycle time by approximately an hour. For this reason, Instant Yeast (also known as quick-rise yeast, rapid-rise yeast, fast-rising yeast, fast-acting yeast or bread machine yeast) must be used with this setting or the bread will not rise and bake properly.

Almost any WHOLE WHEAT recipe can be modiﬁed for use with the WHOLE WHEAT RAPID setting by replacing Active Dry Yeast with an equal or larger amount of Instant Yeast. We also recommend adding Vital Wheat Gluten. For recommended quantities, Refer to ‘Vital Wheat Gluten’, page 45 and ‘Yeast’, page 46.

OPTIONS

LIGHT MEDIUM DARK

LOAF SIZE OPTIONS

0.5kg (1.0lb)

0.75kg (1.5lb)

1.0kg (2.0lb)

1.25kg (2.5lb)

0.5kg (1.0lb)

0.75kg (1.5lb)

1.0kg (2.0lb)

1.25kg (2.5lb)

MORE INFORMATION

Use the MODIFY button to see the preset phase temperatures and times. Refer to ‘Using the MODIFY button’, page 34.

For recipes, refer to the WHOLE WHEAT section, page 73.

Use the MODIFY button to see the preset phase temperatures and times. Refer to ‘Using the MODIFY button’, page 34.

For recipes, refer to the WHOLE WHEAT section, page 73.

OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

SETTING PADDLE DESCRIPTION CRUST COLOUR

GLUTEN FREE

CRUSTY LOAF

Collapsible This is a setting for breads that contain gluten free

Collapsible This is a setting for breads low in fat and sugar,

ﬂours such as rice ﬂour, tapioca ﬂour, potato ﬂour, buckwheat ﬂour, arrowroot etc.

Due to ingredient properties, the consistency of the dough is wetter and more like a thick, sticky batter than a ﬁrm dough ball. It is important not to overknead gluten-free doughs because of the reduced elastic properties usually provided by gluten. For this reason, in comparison to the BASIC setting, there is a shorter ‘knead’ phase, shorter ‘rise’ phase and due to the high moisture content, a higher baking temperature.

producing a bread with a crisp crust and a ﬁne-textured, chewy inner crumb. These breads are sometimes referred to as French, European, Continental, Artisan, Peasant or Country breads.

In comparison to the BASIC setting, the ‘rise’ phase is longer, ‘bake’ time longer and ‘bake’ temperature higher to produce a crisp crust and a ﬁrmer inner texture.

OPTIONS

LIGHT MEDIUM DARK

Not applicable

The CRUSTY LOAF setting is preset with the recommended crust colour that produces a crisp crusted loaf.

The MODIFY button can be used to modify the baking temperature and/ or time if a crisper or less crisp crust is desired. Refer to ‘Using the MODIFY button’, page 34.

LOAF SIZE OPTIONS

1.0kg (2.0lb)

1.25kg (2.5lb) Due to the ingredient

properties of gluten free ﬂours, the quantities for the

1.0lb (0.5kg) and 1.5lb (0.75kg) loaf do not ﬁll the bread pan to the ideal volume for a uniform loaf. For this reason, these loaf sizes have been omitted.

0.5kg (1.0lb)

0.75kg (1.5lb)

1.0kg (2.0lb)

1.25kg (2.5lb)

MORE INFORMATION

Use the MODIFY button to see the preset phase temperatures and times. Refer to ‘Using the MODIFY button’, page 34.

For recipes, refer to the GLUTEN FREE section, page 81.

Use the MODIFY button to see the preset phase temperatures and times. Refer to ‘Using the MODIFY button’, page 34.

For recipes, refer to the CRUSTY LOAF section, page 85.

OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

SETTING PADDLE DESCRIPTION CRUST COLOUR

SWEET Collapsible This is a setting for breads high in sugar, fats

YEAST FREE

Collapsible This is a setting for breads that contain baking

and proteins. Due to ingredient properties, sweet breads high

in sugar, fats and proteins tend to brown quicker. For this reason, in comparison to the BASIC setting, there is a lower ‘ba ke’ temperature.

powder or baking soda rather than yeast to make the bread rise. These breads have a cake-like texture and are sometimes referred to as quick breads, batter breads or cake breads. Use this setting for packaged corn bread, quick bread and cake mixes.

In comparison to the BASIC setting, the YEAST FREE setting jumps straight from the ‘knead’ phase to the ‘bake’ phase - omitting the ‘rise’ phase due to the omission of yeast.

OPTIONS

Not applicable The SWEET setting

is preset with the recommended crust colour that prevents over browning of most sweet breads high in sugar, fat and protein.

The MODIFY button can be used to modify the baking temperature and/ or time if a lighter or darker crust is desired. Refer to ‘Using the MODIFY button’, page 34.

Not applicable

Like a cake mixture, yeast free breads require a ﬁxed baking temperature and time to produce a speciﬁc crust colour. For this reason, no crust colour options are available on this setting.

The MODIFY button can be used to modify the baking temperature and/ or time if a lighter or darker crust is desired. Refer to ‘Using the MODIFY button’, page 34.

LOAF SIZE OPTIONS

0.5kg (1.0lb)

0.75kg (1.5lb)

1.0kg (2.0lb)

1.25kg (2.5lb)

Not applicable

Like a cake mixture, yeast free breads have ﬁxed ingredient quantities to produce a speciﬁc loaf size. For this reason, no loaf size options are available on this setting.

MORE INFORMATION

Use the MODIFY button to see the preset phase temperatures and times. Refer to ‘Using the MODIFY button’, page 34.

For recipes, refer to the SWEET section, page 94.

Use the MODIFY button to see the preset phase temperatures and times. Refer to ‘Using the MODIFY button’, page 34.

For recipes, refer to the YEAST FREE section, page 100.

OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

SETTING PADDLE DESCRIPTION CRUST COLOUR

DOUGHBREAD

DOUGHPIZZA

DOUGHPASTA

Collapsible This is a setting for bread doughs that are

Collapsible This is a setting for pizza and focaccia doughs.

Collapsible This is a setting for pasta doughs.

intended to be shaped by hand into traditional loaf shapes or in special ways - dinner rolls, round loaves, braids, twists, bread sticks, bagels etc then baked using the BAKE ONLY setting or in an oven.

This setting mixes ingredients, then takes the dough through the ‘knead’ phase and ‘rise 1’ phase. At the end of the cycle, the dough should be removed, shaped then allowed to rise before baking.

In comparison to the DOUGH-BREAD setting, the DOUGH-PIZZA setting has a shorter ‘rise 1’ phase as the dough does not need to become a big puffy mass that is characteristic of bread doughs.

The only difference between pizza crust and focaccia is that instead of being baked immediately after shaping to make a thin, crisp pizza crust, focaccia is left to rise a second time before baking. For this reason, pizza doughs should be removed, shaped then baked, while focaccia doughs should be removed, shaped then allowed to rise before baking.

In comparison to the DOUGH-BREAD and DOUGH-PIZZA settings, the DOUGH-PASTA setting omits the ‘rise’ phase due to the omission of yeast. At the end of the cycle, the dough should be removed and allowed to rest at room temperature before rolling and cutting.

OPTIONS

Not applicable Not applicable Use the MODIFY button to see

LOAF SIZE OPTIONS

MORE INFORMATION

the preset phase temperatures and times. Refer to ‘Using the MODIFY button’, page 34.

For recipes, refer to the DOUGH section, page 106 - 109.

the preset phase temperatures and times. Refer to ‘Using the MODIFY button’, page 34.

For recipes, refer to the DOUGH section, page 110 - 111.

the preset phase temperatures and times. Refer to ‘Using the MODIFY button’, page 34.

For recipes, refer to the DOUGH section, page 112 - 115.

OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

SETTING PADDLE DESCRIPTION CRUST COLOUR

BAKE ONLY

JAM Fixed This is a setting for making jams from fresh fruits.

Collapsible

This is a setting to:

- Darken or crispen loaves already baked and cooled. This only takes a few minutes so check regularly.

- Re-warm loaves already baked and cooled.

- Bake doughs that have been hand-shaped.

- Melt or brown toppings on baked bread.

The bake time and temperature range is 1:00min 2:00hrs and 60°C - 150°C (140°F - 300°F).

NOTE: Due to the small, enclosed baking chamber and close proximity of the heating element, the baking temperatures are lower than a wall oven but hot enough to bake the bread efﬁciently and evenly.

They make a delicious accompaniment to freshly baked bread. The bread maker is ideal for making jam as the paddle continuously stirs ingredients.

8. Select the Crust Colour

a) If the selected setting has crust colour options, the LCD

screen will indicate a blinking ‘CRUST’ and the preset crust colour. To change the preset crust colour, turn the SELECT push-dial until the indicator on the LCD screen reaches the desired crust colour – LIGHT, MEDIUM or DARK. Press the push-dial to select.

The crust colour can only be selected on the BASIC, BASIC RAPID, WHOLE WHEAT, WHOLE WHEAT RAPID and GLUTEN FREE settings.

b) If you accidentally press the wrong crust colour, press the

CANCEL button to return to the main menu and make your

OPTIONS

Not applicable Not applicable Use the BAKE setting with one

Not applicable Not applicable Use the MODIFY button to see

9. Select the Loaf Size

a) If the selected setting has loaf size options, the LCD screen

will indicate a blinking ‘SIZE’ and the preset loaf size. To change the preset loaf size, turn the SELECT push-dial until the indicator on the LCD screen reaches the desired loaf size – 0.5kg (1.0lb), 0.75kg (1.5lb), 1.0kg (2.0lb) or 1.25kg (2.5lb). Press the push-dial to select.

The loaf size can only be selected on the BASIC, BASIC RAPID, WHOLE WHEAT, WHOLE WHEAT RAPID, GLUTEN FREE, CRUSTY LOAF and SWEET settings. Only the 1.0kg (2.0lb) and 1.25kg (2.5lb) loaf size can be selected on the GLUTEN FREE setting.

selection again.

LOAF SIZE OPTIONS

MORE INFORMATION

of the hand-shaping techniques on pages 31-32.

the preset phase temperatures and times. Refer to ‘Using the MODIFY button’, page 34.

For recipes, refer to the JAM section, page 116.

OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

NOTE

Although the bread maker is capable of making 0.5kg (1.0lb),1.5lb (0.75kg), 2.0lb (1.0kg) or 2.5lb (1.25kg) loaves, we recommend the larger sizes for a better uniform loaf. The ingredient quantities for the 0.5kg (1.0lb) loaf may not ﬁll the bread pan to the ideal volume for a uniform loaf. This is especially true for breads that contain whole grains or other special ingredients. This is why some settings have limited or no loaf size options.

NOTE

The loaf sizes - 0.5kg (1.0lb), 0.75kg (1.5lb), 1.0kg (2.0lb) and 1.25kg (2.5lb) - are a guide to the size of the loaf only. Different ingredients will affect the actual weight and size of the baked loaf.

For example:

− A 0.5kg loaf baked with fruit and nuts will be heavier than a plain 0.5kg loaf.

− A 1.0lb 100% whole wheat loaf will be smaller and shorter than a 0.5kg regular white loaf as whole wheat ﬂour does not rise as well as bread ﬂour.

b) If you accidentally press the wrong loaf size, press the

CANCEL button to return to the main menu and make your selection again.

10. Start the Bread Maker

The bread maker is now ready to activate, automatically calculating the recommended temperatures and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases based on your selected setting, crust colour and loaf size. The LCD screen will indicate the recommended total cycle time.

a) To modify the recommended temperatures and times for the

‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases, refer to ‘Using the MODIFY button’, page 34.

b) To activate the cycle using the recommended temperatures

and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases, press the START | PAUSE button. The button surround will illuminate red. As the cycle begins, the LCD screen will indicate the time remaining until the loaf is ready and the progress indicator will ﬂash to indicate the current phase of the cycle.

NOTE

When using the bread maker for the ﬁrst time you may notice the machine emit vapors. These are the protective substances on the heating elements. These are safe, not detrimental to the performance of the bread maker and will dissipate with use.

c) To pause the cycle, press and hold the START | PAUSE

button. Refer to ‘Using the PAUSE feature’, page 31.

d) To cancel the cycle, press and hold the CANCEL button

until the LCD screen returns to the main menu.

OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

The table below outlines the phases of the cycle.

PHASE DESCRIPTION NOTES

‘Preheat’ The ‘preheat’ phase warms the ingredients to allow the yeast to

‘Knead 1’ The ‘knead 1’ phase distributes the yeast and moistens the gluten in

‘Knead 2’ The ‘knead 2’ phase thoroughly mixes the ingredients and strengthens

perform optimally. It also allows heavy grains and ﬂours to absorb liquid, before softening and expanding for better gluten development.

During this phase, no movement occurs in the bread pan.

the ﬂour. During this phase, the paddle will rotate slowly.

the moistened gluten strands to a springy elasticity. A dough ball will form.

During this phase, the paddle will rotate faster and in both the clockwise and counterclockwise direction. You may notice the collapsible paddle automatically collapse into the ﬂat position then return to the upright position multiple times during this phase. This action allows the dough ball to accumulate all the unincorporated ingredients in the corners of the bread pan.

The Automatic Fruit and Nut Dispenser will automatically release its contents 8 minutes before the end of the ‘knead 2’ phase, regardless of whether it has been loaded.

This phase will only occur on the WHOLE WHEAT, WHOLE WHEAT RAPID and JAM settings.

Viewing window may fog up. This is normal and will dissipate later in the cycle.

There may be lumps and unincorporated ingredients in the corners of the bread pan. This is normal. They will be incorporated during the ‘knead 2’ phase.

Viewing window may fog up. This is normal and will dissipate later in the cycle.

There may be lumps and unincorporated ingredients in the corners of the bread pan. Be patient - the clockwise and counterclockwise direction of the paddle will eventually incorporate all the ingredients before the end of the ‘knead 2’ phase, however if necessary use a rubber spatula to fold in any ﬂour from around the edges of the bread pan. This is especially important on the GLUTEN FREE and YEAST FREE settings.

Humidity, the way the ﬂour is measured and the moisture content of the ﬂour affects dough consistency. For this reason, you may wish to check the dough approximately 5-10 minutes into this phase. Lift open the lid. Poke the dough ball with your ﬁnger, careful to avoid the moving paddle. The dough should feel soft and sticky like scotch tape. If it is too dry, add liquid (27°C/80°F), ½ to 1 tablespoon at a time. If it is too wet, add ﬂour 1 tablespoon at a time.

NOTE: Gluten free doughs will be wetter and more like a thick, sticky batter, while yeast free bread doughs will look like a cake batter.

OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

PHASE DESCRIPTION NOTES

‘Rise 1’ ‘Punch Down’ ‘Rise 2’

‘Punch Down’

‘Rise 3’ The ‘rise 3’ phase is the ﬁnal rise before the loaf is baked. At the end

‘Bake’ The ‘bake’ phase regulates the baking time and temperature

‘Keep Warm’ The ‘keep warm’ phase holds the temperature of the baked bread for

The ‘rise’ phase, also known as ‘prooﬁng’, is a period of rest that allows the gluten to become smooth and elastic. The dough ball will become a puffy mass that increases in size. This phase is important to the ﬂavour of the bread.

During this phase, no movement occurs in the bread pan. The ‘rise 1’ and ‘rise 2’ phases are separated by two ‘punch down’

phases, also known as ‘deﬂating’. This phase is necessary to release the trapped carbon dioxide within the dough.

During this phase, the paddle will rotate a few turns lasting approx. 10-15 seconds.

of this rise, the risen dough usually ﬁlls the bread pan, taking the shape of the pan. This is why this phase is also as ‘shaping’.

During this phase, no movement occurs in the bread pan.

according to the individual recipe. During this phase, no movement occurs in the bread pan.

up to 60 minutes before automatically turning off. During this phase, no movement occurs in the bread pan. To turn off the ‘keep warm’ phase, or to reduce the 60 minute keep

warm time, refer to ‘Using the MODIFY button’, page 34.

If the dough is unevenly sitting to one side of the bread pan, it should be centreed over the paddle before the ‘rise 3’ phase to avoid a lopsided loaf. This is especially important for the smaller 0.5kg (1.0lb) and 0.75kg (1.5lb) loaf sizes.

TIP: Although the collapsible paddle will automatically collapse before the start of the ‘bake’ phase to minimize the hole at the bottom of the baked loaf, you can also remove the paddle altogether for an even smaller hole. At the start of the ‘rise 3’ phase, the ‘remove paddle’ alert will sound. Press and hold the START | PAUSE button to pause the cycle. With protective hot pads or insulated oven mitts, lift open the lid. Hold the bread pan by the handle and lift straight up. Place the bread pan on a wire rack. Close the lid. Take the dough from the bread pan, remove the paddle, form the dough into a neat ball and replace in the centre of the bread pan. Return the bread pan to the baking chamber. Close the lid. Press the START | PAUSE button to resume the cycle.

It is important to remove the dough when the alert sounds, and to replace the dough in the centre of the pan to ensure the dough rises completely and is not lopsided. Removing the paddle is not recommended on the GLUTEN FREE and YEAST FREE settings as the dough is more like a batter.

If the dough rises higher than the bread pan, open the lid, pierce the top with a skewer or toothpick and allow it to gently deﬂate. This should prevent it from baking over the top of the bread pan, collapsing or spilling onto the heating element.

Steam will emit from the steam vents. This is normal. Do not cover the steam vents or touch appliance surfaces as they will be hot.

To retain a crisp loaf crust, press and hold the CANCEL button and remove the bread pan before the ‘keep warm’ phase. The sides of the loaf may concave and become soggy or the crust may become harder and darker during the ‘keep warm’ phase.

NOTE

Due to ingredient properties, some settings have been programmed to skip certain phases.

OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

NOTE

The bread maker is equipped with Power Failure Protection. If the power supply is interrupted then restored, this feature allows the cycle to automatically resume where it left off instead of starting from the beginning of the cycle. For the Power Failure Protection to activate, the bread maker must have been operating for a minimum of 5 minutes before the power was interrupted, and the power must be restored within 60 minutes. If the power is not restored within 60 minutes; if you are unsure when the outage occurred; or if the ‘bake’ phase was interrupted; it is recommended to discard the ingredients, particularly when using perishable ingredients such as dairy products, eggs, etc.

11. Remove the Bread Pan

a) When the cycle is complete, an alert will sound and the

‘keep warm’ phase will automatically begin to count up to 60 minutes. To retain a crisp loaf crust, we recommend removing the bread pan at the beginning of the 'keep warm' cycle. Press and hold the CANCEL button. With protective hot pads or insulated oven mitts, lift open the lid. Hold the bread pan by the handle and lift straight up. Place the bread pan on a wire rack. Be careful not to place it on a tablecloth, plastic surface, or other heat-sensitive surface which may scorch or melt.

NOTE

The appliance surfaces, including the lid, are hot during and after operation. To prevent burns or personal injury, always use protective hot pads or insulated oven mitts when removing the bread pan from the baking chamber, and when removing the baked bread or jam from the bread pan.

b) If the CANCEL button is not pressed and held after the ‘bake’

phase, the bread maker will automatically commence the ‘keep warm’ phase. This phase holds the temperature of the baked bread for up to 60 minutes before automatically turning off. During the ‘keep warm’ phase, the LCD screen will count-up indicating how long the baked loaf has been kept warm.

The ‘keep warm’ phase is activated on the BASIC, BASIC RAPID, WHOLE WHEAT, WHOLE WHEAT RAPID, GLUTEN FREE, CRUSTY LOAF, SWEET and YEAST FREE settings. To turn off the ‘keep warm’ phase, or to reduce the 60 minute keep warm time, refer to ‘Using the MODIFY button’, page 31.

NOTE

To retain a crisp loaf crust, remove the bread pan before the ‘keep warm’ phase. The sides of the loaf may concave and become soggy or the crust may become harder and darker during the ‘keep warm’ phase.

OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

12. Remove Bread from the Bread Pan

a) With protective hot pads or insulated oven mitts, hold the

bread pan handle to one side and turn the bread pan upside down onto a wire rack. Gently shake the bread out of the bread pan. The paddle should remain in the bread pan. If it is stuck in the bread, use a non-metal utensil to gently remove it, taking care not to scratch the paddle.

TIP

If the bread is difﬁcult to remove, turn the bread pan on its side and with protective hot pads or insulted oven mitts, wiggle the wing-nut on the underside of the bread pan a few times. This will loosen the paddle from the bread. Over-turning the wing-nut can drive the paddle further into the bread and create a large hole.

b) Place the bread upright on the wire rack to cool for at least

20 minutes before slicing.

The exception is yeast free breads (also known as quick breads, batter breads or cakes). Allow these breads to remain in the bread pan for 20 minutes on a wire rack before removing, then allow to cool for 15 to 30 minutes before slicing.

CAUTION

Always use protective hot pads or insulated oven mitts when handling the bread pan, paddle and bread as they will be very hot. Always remove the paddle from the baked bread before slicing. Never use metal utensils to remove the paddle.

OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

13. Unplug the Bread Maker

a) While the bread is cooling, unplug the power cord from the

power outlet.

NOTE

If you wish to make another loaf of bread, allow approximately one hour cooling time before using again. Open or remove the lid to help cool the interior baking chamber. If the bread maker is too hot an error code will appear on the LCD screen. The bread maker will not operate until it cools down to the correct operating temperature for kneading. Refer to ‘Troubleshooting’, page 59.

b) With protective hot pads or insulted oven mitts, remove

the paddle from the drive shaft inside the bread pan. Do not attempt to remove the paddle with your bare hand as it is very hot. If the paddle is difﬁcult to remove, pour some warm water and a little detergent into the bread pan and allow to stand for 10-20 minutes to loosen baked-on crust or crumb residue.

NOTE

Never immerse the outside of the bread pan in water as this may interfere with the free movement of the wingnut and drive shaft. Submerge and wash only the interior of the bread pan.

c) Refer to ‘Care and Cleaning’, page 49

14. Slice the Bread

a) When the bread has cooled sufﬁciently, place the bread onto

a ﬁrmly seated breadboard.

TIP

Bread slices best when allowed to cool for a minimum of 20 minutes (preferably longer). This allows the steam to escape. The exception is yeast free breads. Refer to Step 12b, page 27. If you wish to serve bread warm, wrap it in foil and re-heat in the oven.

b) Ensure the paddle is not in the bottom of the baked bread

loaf and slice using a serrated bread knife or electric knife. A standard ﬂat-bladed kitchen knife is likely to tear the bread. For rectangular slices, place the loaf on its side and slice across.

15. Store the Bread

Store unused bread tightly covered at room temperature for up to 3 days. Sealable plastic bags, plastic containers or a sealable bread box work well. Since homemade bread has no preservatives, it tends to dry out and become stale faster than commercially-made bread. For longer storage, place bread in a sealable plastic bag, removing any air before sealing, then place in the freezer. Bread may be frozen for up to 1 month.

TIP

Leftover or slightly hardened bread can be used to make croutons, bread crumbs, bread cups, croustades, melba toast, crostini, bread pudding or stufﬁngs.

OPTIONAL SETTINGS

on your Breville Bread Maker

OPTIONAL SETTINGS - PAUSE FEATURE

Using the PAUSE feature

Uses for the pause feature are limited only by your imagination. Bread dough can be hand-shaped into braided breads with decorative crusts, rolled or layered into sweet or savory ﬁlled pull-apart breads, or ﬁnished with a variety of glazes, crumbles and toppings.

To pause the cycle, press and hold the START | PAUSE button. The LCD screen will display a ﬂashing ‘PAUSE’ until the START | PAUSE button is pressed again to resume the cycle.

NOTE

The pause feature cannot be selected during the ‘keep warm’ phase.

Here are a few ideas and techniques to get you started.

Decorative Crusts

1. Prepare an egg wash using 1 egg white or 1 whole egg plus 1

tablespoon of water.

2. At the start of the ‘bake’ phase, press and hold the

START | PAUSE button to pause the cycle.

3. Lift open the lid.

4. With the bread pan still in the interior baking chamber, use a

very sharp knife or blade to cut a decorative pattern in the top of the loaf (slashes, tic-tac-toe, cross, etc.) Carefully brush the top of the loaf and cuts with the egg wash, careful not to spill or drip the egg wash inside the interior baking chamber as it will burn. Work quickly to limit the amount of heat loss.

5. Close the lid. Press the START | PAUSE button to resume

the cycle.

Braided Breads

1. Prepare an egg wash using 1 egg white or 1 whole egg plus

1 tablespoon of water.

2. At the start of the ‘rise 3’ phase, press and hold the

START | PAUSE button to pause the cycle.

3. Lift open the lid. Remove the bread pan from the baking

chamber and close the lid.

4. Remove the dough and paddle from the bread pan.

5. Divide the dough into 3 equal pieces. Stretch and roll

each piece into a 10” (25cm) rope. Place the ropes on a ﬂat surface side by side. Begin braiding from the centre of the ropes rather than the ends for a more even shape. When complete, rotate the half braided bread and repeat the procedure from the middle to the other end. Tuck the ends under and place into the bread pan. Carefully brush the top of the loaf with the egg wash and sprinkle with seeds if desired, careful not to spill or drip the egg wash and seeds inside the interior baking chamber as these will burn.

6. Return the bread pan to the baking chamber.

7. Close the lid. Press the START | PAUSE button to resume

the cycle.

OPTIONAL SETTINGS - PAUSE FEATURE

Pull-Apart Rolls

1. Prepare an egg wash using 1 egg white or 1 whole egg plus 1

tablespoon of water.

2. At the start of the ‘rise 3’ phase, press and hold the

START | PAUSE button to pause the cycle.

3. Lift open the lid. Remove the bread pan from the baking

chamber and close the lid.

4. Remove the dough and paddle from the bread pan.

5. Divide the dough into even pieces (12, 18, or 24) and roll each

piece into a round ball. Create a single layer of dough balls in the bread pan. Carefully brush the layer with the egg wash and sprinkle with spices. Continue layering and spicing until all the dough balls are used, careful not to spill or drip the egg wash and spices inside the interior baking chamber as these will burn.

6. Return the bread pan to the baking chamber.

7. Close the lid. Press the START | PAUSE button to resume

the cycle.

Rolled Breads

1. Prepare an egg wash using 1 egg white or 1 whole egg plus 1

tablespoon of water.

2. At the end of the ‘rise 2’ phase, press and hold the

START | PAUSE button to pause the cycle.

3. Lift open the lid. Remove the bread pan from the baking

chamber and close the lid.

4. Remove the dough and paddle from the bread pan.

5. Roll out the dough on a lightly ﬂoured surface into a

rectangle shape, approximately 8” x 12” (20cm × 30cm). Spread tomato paste over the dough and top with Italian mixed herbs, chopped salami, chopped black olives and grated cheese. Roll up lengthwise, as for a Swiss roll. Tuck the ends under and place into the bread pan.

6. Return the bread pan to the baking chamber.

7. Close the lid. Press the START | PAUSE button to resume

the cycle. The ‘rise 3’ phase will begin, followed by the ‘bake’ phase.

8. At 15 minutes into the ‘bake’ phase, press and hold the

START | PAUSE button to pause the cycle.

9. Follow the ‘Decorative Crusts’ procedure on page 31.

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