Breville BBM800BSS Instruction Handbook

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Page 1

Breville Customer Service Centre

Australian Customers Mail: PO Box 22

Botany, NSW, 2019 AUSTRALIA

Phone: 1300 139 798 Fax: (02) 9384 9601 Email:

Customer Service:

askus@breville.com.au

New Zealand Customers Mail: Private Bag 94411

Greenmount, Auckland NEW ZEALAND

Phone: Fax: 0800 288 513 Email:

askus@breville.com.au

0800 273 845

Customer Service:

www.breville.com.au

Breville is a registered trademark of Breville Pty Ltd. A.B.N. 98 000 092 928. Copyright Breville Pty Ltd 2013.

Due to continued product improvement, the products illustrated/photographed in this booklet may vary slightly from the actual product.

Model BBM800 Issue - B13

Page 2

the Custom Loaf

Instruction Book

BBM800

Page 3

CONGRATULATIONS

On the purchase of your new

Breville product

Page 4

CONTENTS

4 Breville recommends safety ﬁrst

6 Know your Breville product

10 Operating your Breville product

27 Optional Settings on your Breville product

28 - Using the PAUSE feature 30 - Using the DELAY START button 31 - Using the MODIFY button 33 - Using the CUSTOM setting

35 Tips for Better Bread Making

39 The Vital Ingredients

44 Care & cleaning your product

48 Troubleshooting

58 Recipes

123 Custom Recipe Charts

136 Baking Sequences

Page 5

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 Custom loaf bread maker 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.

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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

Page 7

KNOW

your Breville product

Page 8

KNOW YOUR BREVILLE BREAD MAKER

A. Non-Stick Bread Pan with Handle B. Drive Shaft (inside Bread Pan) C. Coupling (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

Page 9

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 would 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.

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KNOW YOUR BREVILLE BREAD MAKER

Flat Position

Upright Position

S. Collapsible Paddle

- For use with 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 minimise 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 minimise the hole at the bottom of the baked loaf, you can also remove the paddle altogether for an even smaller hole.

T. Fixed Paddle

- For use with the jam setting.

NOTE

Non-stick bread pan and collapsible paddle are consumable parts. Limited warranty period. Fixed Paddle

Page 11

OPERATING

your Breville product

Page 12

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 including the clear ﬁlm over the display panel. 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 coupling and drive shaft. Wash only the interior of the bread pan.

Wash the collapsible paddle and ﬁxed paddle in 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.

2. Insert the Collapsible or Fixed Paddle

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

the Bread Maker on page 9.

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.

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

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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 minimise the hole at the bottom of the baked loaf.

Flat Position

Upright Position

3. Add ingredients to the Bread Pan

a) 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 the yeast section in 'The Vital Ingredient' section of this book on page 42.

− Measured and weighed accurately. Refer to ‘Tips for Better Bread Making - Measuring and Weighing Ingredients’ in this book on page 36.

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

b) 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

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OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

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 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 coupling 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 coupling 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’ in this book.

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.

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.

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

closed. Loading ingredients into the dispenser without the bread pan 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. Sticky ingredients can also be tossed in a little ﬂour to help dispensing.

− 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.

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OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

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.

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 selection again.

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 – 0.5k, 0.75kg, 1.0kg or 1.25kg. 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 and 1.25kg loaf size can be selected on the GLUTEN FREE setting.

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

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

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OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

NOTE

Although the bread maker is capable of making 0.5kg,

0.75kg, 1.0kg or 1.25kg loaves, we recommend the larger sizes for a better uniform loaf. The ingredient quantities for the 0.5kg 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, 0.75kg, 1.0kg and 1.25kg - 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 0.5kg 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.

The table below outlines the different settings.

SETTING PADDLE DESCRIPTION CRUST COLOUR

CUSTOM Depends

BASIC Collapsible

on selected setting

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.

This is an all-purpose setting for white breads, whole wheat breads and whole grain breads that contain more than 50% bread ﬂour. Use this setting for packaged bread mixes.

OPTIONS

Depends on selected setting

LIGHT MEDIUM DARK

LOAF SIZE OPTIONS

Depends on selected setting

0.5kg

0.75kg

1.0kg

1.25kg

MORE INFORMATION

‘Using the CUSTOM setting’.

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

For recipes, refer to the BASIC section.

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OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

SETTING PADDLE DESCRIPTION CRUST COLOUR

BASIC RAPID

WHOLE WHEAT

WHOLE WHEAT RAPID

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

Collapsible This is a setting for breads that contain more than

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

Best results are achieved by using the longer settings, producing a loaf with optimal texture. If using the RAPID settings on speciﬁed recipes in this section, reduce salt by ¼ teaspoon and increase yeast by ¼ teaspoon. This adjustment is suitable for all recipes.

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.

OPTIONS

LIGHT MEDIUM DARK

LOAF SIZE OPTIONS

0.5kg

0.75kg

1.0kg

1.25kg

0.5kg

0.75kg

1.0kg

1.25kg

0.5kg

0.75kg

1.0kg

1.25kg

MORE INFORMATION

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

For recipes, refer to the BASIC section.

Use the MODIFY button to see the preset phase temperatures and times. Refer to ‘Using the MODIFY button’, page 32.

For recipes, refer to the WHOLE WHEAT section.

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.

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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 32.

LOAF SIZE OPTIONS

1.0kg

1.25kg Due to the ingredient

properties of gluten free ﬂours, the quantities for the (0.5kg) and (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

0.75kg

1.0kg

1.25kg

MORE INFORMATION

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

For recipes, refer to the GLUTEN FREE section.

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

For recipes, refer to the CRUSTY LOAF section.

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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 ‘bake’ 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 set ting, 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 32.

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 32.

LOAF SIZE OPTIONS

0.5kg

0.75kg

1.0kg

1.25kg

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’.

For recipes, refer to the SWEET section.

Use the MODIFY button to see the preset phase temperatures and times. Refer to ‘Using the MODIFY button’, page 32.

For recipes, refer to the YEAST FREE section.

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OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

SETTING PADDLE DESCRIPTION CRUST COLOUR

DOUGHuse this setting for bread doughs

DOUGHPIZZA

DOUGHPASTA

Collapsible This is a setting for bread doughs that are

Collapsible This is a setting for pizza and focaccia doughs.

Collapsible

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.

This is a setting for pasta doughs. 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’.

For recipes, refer to the DOUGH section.

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

For recipes, refer to the DOUGH - PIZZA section.

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

For recipes, refer to the DOUGH - PASTA section.

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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.

OPTIONS

Not applicable Not applicable Use the BAKE setting

Not applicable Not applicable Use the MODIFY button to see

LOAF SIZE OPTIONS

MORE INFORMATION

with one of the hand-shaping techniques found in this booklet.

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

For recipes, refer to the JAM section.

Page 22

OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

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’.

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.

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

button. Refer to ‘Using the PAUSE feature’.

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

until the LCD screen returns to the main menu.

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.

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.

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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), 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.

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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 known 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 31.

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

0.75kg loaf sizes. TIP: Although the collapsible paddle will automatically collapse before the

start of the ‘bake’ phase to minimise 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.

Page 25

OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

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.

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 coupling on the underside of the bread pan a few times. This will loosen the paddle from the bread. Over-turning the coupling can drive the paddle further into the bread and create a large hole.

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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

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

temperature for kneading. Refer to ‘Troubleshooting’, page 49-57.

b) With protective hot pads or insulated 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.

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.

NOTE

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

c) Refer to ‘Care and Cleaning’.

Page 27

OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

14. Slice the Bread

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

a ﬁrmly seated breadboard.

TIP

Cool bread for a minimum of 20 minutes (preferably longer) before slicing it. This allows the steam to escape. The exception is yeast free breads. 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.

Page 28

OPTIONAL SETTINGS

on your Breville product

Page 29

PAge heAder.....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.

6. Return the dough to the bread pan.

7. Return the bread pan to the baking chamber.

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

the cycle.

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PAge heAder.....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.

6. Return the dough to the bread pan.

7. Return the bread pan to the baking chamber.

8. 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 29.

Page 31

PAge heAder.....OPTIONAL SETTINGS – DELAY START BUTTON

Using the DELAY START button

The DELAY START button conveniently allows you to select when you’d like the loaf to be ready, automatically starting the bread maker at the appropriate time. You can set the timer up to 13 hours in advance before you require the baked loaf to be ready.

While the Delay Start feature can be selected on all settings except for BAKE ONLY and JAM, our experience has shown that some recipes, particularly yeast free breads, do not mix well when delayed, while others do. For this reason, we recommend ﬁrst testing the recipe with the Delay Start feature before planning to serve it for the ﬁrst time.

IMPORTANT

Never use the Delay Start feature if the recipe includes perishable ingredients such as dairy products, eggs etc. Some dairy products and eggs may be substituted by using dried ingredients such as dried egg powders, dried buttermilk or dry milk. When using this feature with dried substitutions, add the water to the bread pan ﬁrst, then add the dried substitution after the ﬂour to keep them separate.

1. Using the SELECT push-dial, select the desired setting,

crust colour and loaf size. Refer to Steps 1-9, ‘Operating your Breville Bread Maker – Beginners Guide’, page 11.

2. Before pressing the START | PAUSE button to activate the

cycle, press the DELAY START button. The LCD screen will indicate ‘READY IN’ and the preset cycle time will ﬂash.

NOTE

During the delayed time, before the bread making cycle commences, ensure the surrounding temperature of the ingredients and baking chamber is not too hot or too cold. This will ensure efﬁcient operation. Recommended room temperature is 20°C-25°C (68°F-77°F).

NOTE

When using the Delay Start feature, we recommend layering ingredients in the bread pan 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. Water, salt or sugar can prematurely activate or decrease the activity of the yeast and the bread may not rise.

3. Turn the SELECT push-dial to change the cycle time up

to 13 hours in advance, then press to select. The time you select relates to the ﬁnish time of the baked loaf. For example, if you select 10 hours, the LCD screen will indicate ‘READY IN’ and ‘10:00 HRS’, meaning the ﬁnished loaf will be ready in 10 hours time.

4. If you accidentally press the wrong time, press the CANCEL

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

5. Press the START | PAUSE button to activate the delay start

feature. The button surround will illuminate red and the

Page 32

PAge heAder.....OPTIONAL SETTINGS – MODIFY BUTTON

LCD screen will display ‘READY IN’ and begin to count down. There will be no movement inside the bread pan. Once the correct time has lapsed, the cycle will automatically begin. 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.

Using the MODIFY button

The preset, recommended temperature and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases can be modiﬁed to suit a speciﬁc recipe or your personal preference. For example, if you like a crustier loaf, the baking temperature and time can be increased.

NOTE

The modiﬁed temperatures and times will not be stored in the memory of the bread maker. Instead, the bread maker will return to its default temperatures and times after the modiﬁed cycle has ﬁnished. To store the modiﬁed temperatures and times, refer to ‘Using the CUSTOM setting’, page 33.

1. Using the SELECT push-dial, select the desired setting,

crust colour and loaf size. Refer to Steps 1-9, ‘Operating your Breville Bread Maker – Beginners Guide’, page 11.

2. Before pressing the START | PAUSE button to activate the

cycle, press the MODIFY button. The LCD screen will display the progress indicator and ﬂash to indicate the phase that can be modiﬁed, as well as its preset temperature/time. Use the

SELECT push-dial to modify the preset temperature and/or times for each of the phases.

3. Once all the phases have been modiﬁed to suit your

preferences, the LCD screen will indicate the new cycle time. Press the START | PAUSE button to activate the cycle.

NOTE

If using the modify function, all phases must be either modiﬁed or veriﬁed. ie; If you do not go through all phases and push start or cancel the program will not keep the modiﬁed input.

NOTE

Phases can only be modiﬁed if they are already applicable to a setting. For example, the BAKE ONLY setting does not have a ‘knead’ phase, so this phase cannot be modiﬁed.

Page 33

PAge heAder.....OPTIONAL SETTINGS – MODIFY BUTTON

For tables that show the times of each function see back of book.

The table below outlines the possible modiﬁcations for each of the settings.

PHASE

SETTING PRE-HEAT

BASIC

BASIC RAPID

WHOLE WHEAT

RAPID

GLUTEN

FREE

CRUSTY

LOAF

SWEET

YEAST FREE

DOUGH -

BREAD

DOUGH -

PIZZA

DOUGH -

PASTA

BAKE ONLY

JAM

16°C - 25°C

(61°F - 77°F)

16°C - 25°C

(61°F - 77°F)

60°C - 70°C

(140°F - 158°F)

TEMP

PRE-HEAT

TIME

0mins 1:00hrs

0mins -

1:00hrs

KNEAD 1

0mins 1:00hrs

KNEAD 2

TIME

0mins 1:00hrs

10mins - 30mins 0mins - 2hrs 60°C - 150°C

0mins 1:00hrs

10mins - 30mins

RISE

TEMP

27°C - 34°C

(80°F - 93°F)

27°C - 34°C

(80°F - 93°F)

27°C - 34°C

(80°F - 93°F)

27°C - 34°C

(80°F - 93°F)

27°C - 34°C

(80°F - 93°F)

27°C - 34°C

(80°F - 93°F)

27°C - 34°C

(80°F - 93°F)

27°C - 34°C

(80°F - 93°F)

27°C - 34°C

(80°F - 93°F)

RISE 1

TIME

0mins 1:40hrs

PUNCH DOWN

0 - 120secs 0mins -

RISE 2

TIME

1:40hrs

PUNCH

DOWN

0 - 120secs 0mins -

RISE 3

TIME

1:40hrs

BAKE TIME

0mins - 2hrs 60°C - 150°C

BAKE TEMP

(140°F - 300°F)

KEEP WARM

TIME

0mins 1:00hrs

0mins1:00hrs

Page 34

PAge heAder.....OPTIONAL SETTINGS – CUSTOM SETTING

Using the CUSTOM setting

The preset, recommended temperatures and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases can be modiﬁed to suit a speciﬁc recipe or your personal preference, then stored in the memory of the bread maker.

1. Turn the SELECT push-dial until the indicator on the LCD

screen reaches the CUSTOM setting. Press the push-dial to select.

2. The LCD screen will indicate ‘CUSTOM 1’. This means you

are about to program custom recipe number 1. There are 9 custom recipe spaces for you to program.

TIP

We recommend that for your own reference, you record the custom recipe number and recipe, along with a log of the temperatures and times in the charts provided at the end of this booklet.

3. Press the MODIFY button. The LCD screen will indicate a

ﬂashing ‘CUSTOM’ and the MODIFY button surround will ﬂash, indicating that you are in programming mode.

4. Using the SELECT push-dial, select the setting, crust colour,

loaf size and the temperature and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases.

TIP

Phases can only be modiﬁed if they are already applicable to a setting. For example, the BAKE ONLY setting does not have a ‘knead’ phase, so this phase cannot be modiﬁed. If, for some reason, you would like to include or modify a phase that is not applicable to a setting, select the WHOLE WHEAT setting and use it as a base to program your custom recipe setting. The WHOLE WHEAT setting allows you to modify all of the phases.

NOTE

If you accidentally select the wrong temperature or time, refer to Step 2 ‘Modifying a Programmed Custom Recipe’, page 34.

5. Once all the phases have been modiﬁed to suit your

preferences, ‘CUSTOM’ and the MODIFY button surround will no longer ﬂash. The LCD screen will indicate the newly programmed cycle time.

6. To activate the cycle, press the START | PAUSE button.

7. Alternatively, to activate the Delay Start feature, press the

Page 35

PAge heAder.....OPTIONAL SETTINGS – CUSTOM SETTING

DELAY START button. Turn the SELECT push-dial to change the cycle time and press to select. The time you select relates to the ﬁnish time of the baked loaf. Refer to ‘Using the DELAY START button’, page 31.

Modifying a Programmed Custom Recipe

There are 9 custom recipe spaces for you to program. If a space has been ﬁlled and the MODIFY button is pressed, the LCD screen will indicate a ﬂashing ‘REPLACE?’

1. If you don’t want to replace your programmed custom

recipe, press the CANCEL button. The LCD screen will no longer indicate a ﬂashing ‘REPLACE?. Turn the SELECT push-dial to check if another space has been ﬁlled or not.

2. If you do want to replace or modify your programmed

custom recipe, press the SELECT push-dial. The LCD screen will indicate a ﬂashing ‘CUSTOM’ and the MODIFY button surround will ﬂash, indicating that you are in programming mode. Using the SELECT push-dial, re-select the setting, crust colour, loaf size and the temperatures and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases. Once all the phases have been modiﬁed to suit your preferences, ‘CUSTOM’ and the MODIFY button surround will no longer ﬂash. The LCD screen will indicate the newly re-programmed cycle time.

Page 36

TIPS FOR BETTER

BREAD MAKING

Page 37

PAge heAder.....TIPS FOR BETTER BREAD MAKING

MEASURING AND WEIGHING INGREDIENTS

With bread maker baking, the most important step is accurately measuring and weighing ingredients. The bread pan has a limited capacity so ingredients must be measured accurately to prevent overﬂow onto the heating elements and to ensure the recipes rise and taste properly. For best results, always accurately measure and weigh ingredients and add them to the bread pan in the order listed in the recipe.

LIQUID MEASURING CUPS

For liquid ingredients, use transparent plastic or glass liquid measuring cups with the measurements marked clearly on the side. Do not use non-transparent plastic or metal measuring cups unless they have measurement markings on the side. Place the cup on a horizontal ﬂat surface and view markings at eye level. The level of the liquid must be aligned to the appropriate measurement mark. An inaccurate measurement can affect the critical balance of the recipe. Liquid ingredients should be 27°C unless stated otherwise.

DRY MEASURING CUPS AND SPOONS

For dry ingredients, use plastic or metal dry measuring cups and spoons. Do not use tableware cups or spoons. It is important to spoon or scoop the dry ingredients loosely into the cup. There is no need to sift ﬂour. Do not tap the cup or pack the ingredients into the cup unless otherwise directed eg. packed brown sugar.

This extra amount can affect the critical balance of the recipe. Level the top of the cup by sweeping the excess with the back of a knife or spoon handle. Dry ingredients should be at room temperature 20°C-25°C unless stated otherwise.

When using measuring spoons for either liquid or dry ingredients such as yeast, sugar, salt or dry milk, measurements should be level, not heaped.

WEIGHING SCALES

For consistent results it is recommended to use weighing scales if possible as they provide greater accuracy than measuring

cups. Place a container onto the scale, tare (or zero) the scales, then spoon or pour ingredients in until the desired weight is achieved.

Page 38

PAge heAder.....TIPS FOR BETTER BREAD MAKING

All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy in producing a 1.25kg, 1 kg or 750g or 500g loaf of bread.

As a general guide:

1 cup bread ﬂour = 150g 1 cup wholemeal ﬂour = 150g 1 cup plain ﬂour = 150g 1 tablespoon butter = 20g 2 tablespoons butter = 40g 1 cup granulated sugar = 200g 1 cup ﬁrmly packed brown sugar = 220g 1 cup chopped nuts = 125g 1 cup dried fruits = 150g 1 cup chocolate chips = 190g

MEASUREMENT CONVERSION CHART

Bread machine recipes often call for some less common measurements such as an yourself with their equivalents.

1 teaspoon = 5ml

1 tablespoon = 20ml

US/NZ 1 tablespoon = 15ml

¼ cup = 60ml

L cup

½ cup = 125ml

M cup

¾ cup = 165ml

1 cup = 250ml

⁄8 cup. Use this chart to familiarize

= 80ml

= 160ml

Page 39

PAge heAder.....TIPS FOR BETTER BREAD MAKING

MEASURING INGREDIENTS WHEN DEVELOPING YOUR OWN RECIPES

Use these tips to make developing or adapting a recipe easier.

Loaf sizes

As a general formula: 2-cup ﬂour recipe will produce a loaf that is about 0.5kg 3-cup ﬂour recipe will produce a loaf that is about 0.75kg 4-cup ﬂour recipe will produce a loaf that is about 1.0kg 5-cup ﬂour recipe will produce a loaf that is about 1.25g

NOTE

Do not underﬁll or overﬁll the bread pan as the bread may not mix properly. The recipes in this book have been especially designed and tested to produce 0.5kg to

1.25kg (1lb to 2.5lb) loaves, so may have slightly more or less ﬂour than the general formula above. 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 to ensure the dough does not rise over the bread pan. On the jam setting, as a general guide, a maximum 3 cups of fruit should be used.

Eggs

As a general formula: 1 egg = ¼ liquid cup 1 egg white = 3 tablespoons 1 egg yolk = 1 tablespoon 1 egg = 3 tablespoons liquid egg substitute 1 egg = 1 tablespoon egg white powder + 2 tablespoons

cold water beaten until foamy

Milk

As a general formula: 1 cup fresh milk = 3 tablespoons dry milk powder + 1 cup water.

Use 4-5 tablespoons for a richer ﬂavour.

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THE VITAL INGREDIENTS

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PAge heAder.....THE VITAL INGREDIENTS

BAKING POWDER

Double acting baking powder is a leavening agent used in yeast free breads. This type of leavening agent does not require rising time before baking, as the chemical reaction works when liquid ingredients are added, then again during the baking process. Baking powder can be substituted in place of baking soda.

BI-CARBONATE OF SODA

Bi-carbonate of soda is another leavening agent. It also does not require rising time before baking as the chemical reaction works during the baking process. Bi-carbonate of soda cannot be substituted in place of baking powder.

EGGS

Eggs add ﬂavour, richness and tenderness to bread. Liquid egg substitutes, powdered egg and powdered egg whites may be substituted for fresh eggs, however all should be at room temperature before adding to the bread pan unless stated otherwise. Fresh eggs should not be used with the Delay Start feature.

Where eggs have been used we have used eggs with a minimum mass of 59g. These are best from a 700g carton.

FATS

Fats, such as butter, olive oil or vegetable oil, add taste, texture, moisture and enhanced keeping qualities to breads. If butter is used, it should be cut into 2cm pieces and brought to room temperature before adding to the bread pan unless

stated otherwise. Breads baked on the CRUSTY LOAF setting generally get their crisp crust and texture from the lack of fat added. However if called for, use good quality oils as the ﬂavour of the ﬂour and fats will be very apparent.

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.

Keep ﬂour in a secure, airtight container. Keep whole wheat ﬂours stored in the refrigerator, freezer or a cool area to prevent them from becoming rancid. There is no need to sift ﬂour when bread machine baking, however it is necessary that it comes to room temperature before adding to the bread pan.

Bread Flour

Bread ﬂour, also known as bakers' ﬂour or bread machine ﬂour is a high protein (gluten), white wheat ﬂour. For bread machine baking, we recommend using unbleached bread ﬂour over plain ﬂour as it produces a tall, springy loaf.

Plain Flour

Plain ﬂour can be bleached or unbleached, we recommend the unbleached variety. This ﬂour is ideal for yeast free breads

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PAge heAder.....THE VITAL INGREDIENTS

(also known as quick breads, batter breads or cake breads) as it produces a tender loaf with good texture and crumb. Bread ﬂour tends to produce a tough yeast free loaf, while pastry ﬂour tends to produce an overly tender loaf.

Rye ﬂour

Rye ﬂour is a low protein (gluten) ﬂour traditionally used to make Pumpernickel and Black breads. Rye ﬂour must generally always be mixed with a high proportion of bread ﬂour as it does not contain enough gluten to develop the structure for a high, even-grained loaf.

Self-Raising Flour

Self-Raising ﬂour is not recommended for bread machine baking as it contains leavening ingredients that interfere with bread making. This ﬂour is more suited for biscuits, scones, shortcakes, pancakes or wafﬂes.

Wholemeal Flour

Wholemeal ﬂour is milled from the entire wheat kernel, hence it contains all the bran, germ and ﬂour of the whole wheat grain. Although breads baked with whole wheat ﬂour will be higher in ﬁbre, the loaf is generally smaller and heavier than white loaves.

MILK

Milk enhances the ﬂavour and increases the nutritional value of bread. All liquids, including milk, should be 27°C before adding to the bread pan unless stated otherwise. Fresh milk should not be substituted for dry milk unless stated in the recipe. Dry milk (fat-free or regular) is convenient and enables you to use the Delay Start feature. When using this feature with dried

substitutions, add the water to the bread pan ﬁrst, then add the dried substitution after the ﬂour to keep them separate.

BREAD IMPROVER – ASCORBIC ACID

(Vitamin C) 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. 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. An unﬂavoured, crushed vitamin C tablet or vitamin C powder can be used as a bread improver and added to the dry ingredients.

As a general guide, use 1 large pinch per 3 cups of ﬂour.

SALT

Salt is an important ingredient in yeast bread recipes. It not only enhances ﬂavour, but limits the growth of yeast and inhibits rising, so be careful when measuring. Do not increase or decrease the amount of salt shown in the recipes. Table salt, sea salt can be used.

SUGAR

Sugar provides food for the yeast, sweetness and ﬂavour to the crumb and helps brown the crust. White sugar, brown sugar,

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PAge heAder.....THE VITAL INGREDIENTS

honey and golden syrup are all suitable to use. When using honey or golden syrup it must be counted as additional liquid.

WATER

When bread machine baking, all liquids, particularly water, should be 27°C unless stated otherwise. Temperatures too cool or too warm can prevent the yeast from activating.

YEAST

Through a fermentation process, yeast produces carbon dioxide C02 gas necessary to make bread rise. Yeast feeds on carbohydrates in sugar and ﬂour to produce this gas and requires liquid and warmth to activate.

Active dry yeast (also known as instant dried yeast) is used for breadmaking. We recommend using active dry yeast, added directly into the ﬂour (no dissolving necessary) if the liquid ingredients are 27°C, unless stated otherwise.

NOTE

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 pre-set timer, which delays the cooking cycle; this is particularly important as the yeast should not be placed in direct contact with water, salt or sugar. This can prematurely activate or decrease the activity of the yeast and the bread may not rise.

When using the pre-set timer 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 placingp the yeast in the hollow.

We do not recommend using fresh yeast in a bread maker.

XANTHAN GUM

Xanthan gum is a thickening agent used in gluten free baking to add volume and act as a binder to retain moisture. Xanthan gum can be replaced by guar gum.

WARNING

Never use the pre-set timer for recipes that contain perishable items, such as eggs, cheese, milk, cream and meats.

GLAZES

Glazes enhance the ﬂavour of baked breads and give them a professional ﬁnish. After glazing, breads can be sprinkled with your favorite seeds and toppings eg. poppy, sesame or caraway seeds.

Egg Glaze

Use 1 egg white or 1 whole egg plus 1 tablespoon of water. Brush over dough before baking.

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PAge heAder.....THE VITAL INGREDIENTS

Melted Butter Crust

Brush melted butter over just-baked bread for a softer, more tender crust.

Milk Glaze

Brush milk or cream over just-baked bread for a softer, shiny crust.

Sweet Icing Glaze

Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk until smooth. Drizzle over raisin bread or sweet breads when they are almost cool.

Page 45

CARE & CLEANING

your Breville product

Page 46

CARE & CLEANING

Ensure the bread maker is turned OFF by pressing and holding the CANCEL button. The bread maker is OFF when the START | PAUSE button surround is no longer red. Remove the power plug from the power outlet. Allow the bread maker and all accessories to cool completely before disassembling and cleaning.

Cleaning the Stainless Steel Housing

1. Wipe the exterior of the stainless steel housing and the

LCD screen with a soft, damp cloth. A non-abrasive liquid cleanser or mild spray solution may be used to avoid build-up of stains. Apply the cleanser to the sponge, not the outer surface or LCD screen, before cleaning. Do not use a dry paper towel or cloth to clean the LCD screen, or use an abrasive cleanser or metal scouring pad to clean any part of the bread maker as these will scratch the surface.

NOTE

Never immerse the stainless steel housing in water or place in the dishwasher. Take care not to allow water or cleaning ﬂuids to seep under the buttons or LCD screen on the control panel.

2. If over-spills such as ﬂour, nuts, raisins etc. occur in the interior

baking chamber, carefully remove them using a soft, damp cloth. Use extreme caution when cleaning the heating elements. Ensure the bread maker is completely cool then gently rub a soft, damp sponge or cloth along the length of the heating element. Do not use any type of cleanser or cleaning agent.

3. Let all surfaces dry thoroughly prior to inserting the power

plug into a power outlet.

Cleaning the Lid

1. For thorough cleaning, the lid can be removed from the

stainless steel housing. Lift open the lid completely. Holding the sides of the lid, lift straight upwards. The lid should detach from the hinge. To replace the lid, align the pivot pins on the lid with the pivot points on the hinge.

Wipe the lid, viewing window and Automatic Fruit and Nut Dispenser with a soft, damp sponge. A glass cleaner or mild detergent may be used. Do not use an abrasive cleanser or metal scouring pad as these will scratch the surface.

NOTE

Never immerse the lid in water or place in the dishwasher.

2. Let all surfaces dry thoroughly prior to inserting the power

plug into a power outlet.

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CARE & CLEANING

Cleaning the Bread Pan

1. Half ﬁll the bread pan with warm soapy water. A non-

abrasive liquid cleanser or mild spray solution may be used. Allow to stand for 10-20 minutes.

NOTE

Do not immerse the outside of the bread pan in water as this may interfere with the free movement of the coupling and drive shaft. Wash only the interior of the bread pan.

2. Remove the paddle and wash the inside of the bread pan with

a soft cloth. Do not use an abrasive cleanser or metal scouring pad as these will scratch the non-stick coating. Ensure there is no baked-on residue or dough on the drive shaft. Rinse thoroughly.

3. Let all surfaces dry thoroughly prior to inserting into the

stainless steel housing.

NOTE

− Some discolouration may appear on and inside the bread pan over time. This is a natural effect caused by moisture and steam and will not affect the bread in any way.

− The inside of the bread pan is coated with a high quality non-stick coating. As with any non-stick coated surface, do not use abrasive cleansers, metal scouring pads or metal utensils to clean these items as they may damage the ﬁnish.

− Never wash the bread pan in the dishwasher.

Cleaning the Paddle

1. Wash the collapsible paddle and ﬁxed paddle with warm

soapy water and a soft cloth.

2. Ensure there is no baked-on residue in any of the paddle

crevices, including the ‘D’ shaped hole and hinge area. If there is, soak the paddle in warm soapy water. A nonabrasive liquid cleanser or mild spray solution may be used. Allow to stand for 10-20 minutes. Use a wooden toothpick, thin wooden skewer or plastic cleaning brush to remove any bread residue from the crevices and hinge area. Failure to clean the hinge area may eventually result in the collapsible paddle not working effectively. Rinse thoroughly.

3. Let all surfaces dry thoroughly prior to inserting into the

bread pan.

NOTE

We do not recommend washing the paddles in the dishwasher. To extend the life of the non-stick coating, always wash in warm soapy water. Do not use abrasive cleansers, metal scouring pads or metal utensils to clean the paddles as these items may damage the paddle surface.

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CARE & CLEANING

Storage

1. Ensure the bread maker is turned OFF by pressing and

holding the CANCEL button. The bread maker is OFF when the START | PAUSE button surround is no longer red. Remove the power plug from the power outlet.

2. Ensure the bread maker and all accessories are completely

cool, clean and dry.

3. Place the bread pan and paddles into the interior

baking chamber.

4. Ensure the lid is closed.

5. Store the appliance in an upright position standing level on

its support legs. Do not store anything on top.

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TROUBLESHOOTING

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TROUBLESHOOTING

dough is kneaded properly and the ﬁnished bread does not exceed the bread pan capacity. Use

INGREDIENTS

PROBLEM EASY SOLUTION

Can other bread recipes be made in this machine?

Can powdered products be used in place of fresh products and visa-versa?

Can butter or margarine be used in place of oil?

Can other sweetening agents be used in place of sugar?

Can salt be omitted? • Salt plays a very important part in bread making. Omitting it will decrease water retention

• Results may vary when using other recipes as the recipes in this booklet are sized so that the

only recipes with similar quantities of ingredients. As a general guide, a minimum 2 cups and maximum 4.5 cups of total dry ingredients is recommended on the bread settings. On the jam setting, as a general guide, a maximum 3 cups of fruit should be used.

• Yes, egg powders, dried buttermilk or dry milk can be used. These products allow you to use

the Delay Start feature, however always ensure to add the water to the bread pan ﬁrst, then add the dried substitution after the ﬂour to keep them separate.

• Similarly, fresh milk and eggs can be substituted for dry milk and egg powders, but the

baked bread will have a heavier texture. If you still choose to use fresh milk, ensure to decrease the same measurement of liquid to equal the fresh milk and omit the milk powder. Do not use the Delay Start feature with perishable ingredients.

• Yes, but the bread crumb may appear a more creamy, yellow colour.

• Yes, honey, golden syrup or brown sugar can be used. When substituting honey or similar

sweet liquids for sugar, ensure to decrease the same measurement of liquid to equal the liquid sugar substitute. We do not recommend powdered or liquid artiﬁcial sweeteners.

in the dough, as well as affect mixing, the strength of the gluten development and the fermentation of the yeast. In the ﬁnished bread, salt improves the loaf shape, crumb structure and crust colour, as well as extending shelf life and enhancing ﬂavour.

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TROUBLESHOOTING

INGREDIENTS

PROBLEM EASY SOLUTION

Can I use home-ground or home-milled ﬂour?

Why do the ingredients need to be placed in the bread pan in the speciﬁed order?

• Depending on the coarseness of the ﬂour, results may not be satisfactory. For best results,

we recommend using a blend of bread ﬂour and home-milled ﬂour. Ensure not to grind the ﬂour too coarse as it may damage the bread pan coating.

• To ensure all dry ingredients are mixed with the water and to avoid the yeast activating

prematurely with the water, salt or sugar when using the Delay Start feature.

TEMPERATURES

PROBLEM EASY SOLUTION

Are the room and water temperatures important?

Why is the ‘bake’ temperature range so low?

• Yes – room and water temperature inﬂuences yeast activity and therefore can affect the

quality of the bread. The average room temperature is approximately 20°C-25°C. Dry ingredients should be at room temperature and liquids at 27°C unless stated otherwise. Never use hot water as it will kill the yeast.

• 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. Our testing has shown that breads usually baked in a wall oven at 190°C can be successfully baked in the bread maker at 150°C. When using or developing your own recipes, we recommend using the bread makers preset recommended baking temperature as a guide before adjusting the temperature and/or ‘bake’ time to produce the desired results.

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TROUBLESHOOTING

BAKING BREAD

PROBLEM EASY SOLUTION

A power outage has occurred. What can I do?

If you unintentionally cancelled during the ‘knead’ phase, what can I do?

If you unintentionally cancelled during the ‘rise’ phase, what can I do?

If you unintentionally cancelled during the ‘bake’ phase, what can I do?

Why did the bread not rise? • There may be several reasons. Check the protein level of the ﬂour, we recommend ﬂours

Why do large holes appear inside the bread?

• If the power is accidentally turned off for 60 minutes or less during operation, the Power

Failure Protection will automatically resume the cycle where it was interrupted, when power is restored.

• Reselect the bread setting 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.

• Turn the bread maker off. Leave the dough inside the baking chamber with the lid closed.

Allow the dough to rise until almost near the top of the pan. Turn the bread maker on. Select the BAKE ONLY setting, set the required baking temperature and time then press the START | PAUSE button to activate the cycle.

• Select the BAKE ONLY setting, set the required baking temperature and time then press

the START | PAUSE button to activate the cycle.

with at least 11-12% protein. The yeast may have failed to activate so check the ‘Best Before Date’ of the yeast, the yeast measurements and the temperature of the liquids (27°C) and dry ingredients (20°C-25°C).

• Occasionally air bubbles will concentrate at a certain location during the last ‘rise’ phase

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.

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TROUBLESHOOTING

BAKING BREAD

PROBLEM EASY SOLUTION

Why does the top of the bread collapse?

Why does the bread sometimes vary in height and shape?

Why is my whole wheat loaf shorter than my regular white loaf?

Why does bread colour differ?

Why does bread sometimes have a strange odor?

Why does ﬂour sometimes stick to the side of the bread?

• Usually this is because the ingredients are not in balance or 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 while baking.

• Bread is sensitive to its environment so can be affected by altitude, humidity, weather, room

temperature, length of the Delay Start timer and ﬂuctuations in household current. The bread shape can also be affected if stale ingredients are used or are incorrectly measured.

• Whole wheat ﬂours and some specialty grains do not rise as well as bread ﬂour. The result

will be a shorter and smaller loaf.

• Ingredients and their properties can cause the loaf to brown differently. Try changing the

crust colour or modifying the baking temperature and/or time. Also, the crust may have darkened during the ‘keep warm’ phase. We recommend removing the bread before the ‘keep warm’ phase begins.

• Too much yeast or stale ingredients, particularly ﬂour and water, can cause odors. Always

use fresh ingredients and accurate measurements.

• During the ‘knead’ phase small amounts of ﬂour may sometimes stick to the sides of the bread

pan and bake onto the sides of the loaf. Scrape the ﬂoured portion from the outer crust with a sharp knife. The next time you try the recipe, if necessary, during the ‘knead 2’ phase use a rubber spatula to fold in any unmixed ﬂour from around the edges of the bread pan. This is especially important on the GLUTEN FREE and YEAST FREE settings. You may want to spray the bottom and halfway up the sides of the bread pan with cooking oil before adding ingredients for your yeast free breads, and use a rubber spatula to loosen the loaf before turning out.

Page 54

TROUBLESHOOTING

The ingredients may deteriorate in quality or ferment if they are left inside the bread pan for

Most protein foods such as milk, cheese, eggs, bacon, etc., are perishable and will deteriorate

BAKING BREAD

PROBLEM EASY SOLUTION

Why does the paddle come out with the bread?

Why is there smoke coming out of the bread maker?

• This can happen as the paddle is detachable. Use a non-metal utensil to remove it from

the baked loaf before slicing. Use caution as the paddle will be hot. Alternatively, you can remove the paddle before the start of the ‘bake’ phase.

• It is normal that the bread maker emit a ﬁne smoke during ﬁrst use as it burns off the

protective substances on the heating element. It is also normal that steam emit from the steam vents.

• However, smoke can also be caused by spilt ingredients on the outside of the bread pan and

inside the baking chamber. Without turning off the bread maker, remove the plug from the power outlet. With a soft damp cloth (non-metallic, non-abrasive), clean then thoroughly dry the outside of the bread pan, baking chamber and heating element, using caution as they will be hot. Reinsert the power plug. The Power Failure Protection will automatically resume the cycle where it was interrupted.

DELAY START

PROBLEM EASY SOLUTION

Why can’t the Delay Start feature be set past 13 hours?

Why can’t some ingredients be used with the Delay Start feature?

•

many hours. This is especially the case during summer, when the Delay Start feature should be set to a shorter period of time.

•

if left unrefrigerated for more than one hour.

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TROUBLESHOOTING

FRUIT AND NUT DISPENSER

PROBLEM EASY SOLUTION

The base of the Fruit and Nut Dispenser is open.

• Lift open the lid of the main stainless steel housing. The base of the dispenser can be

identiﬁed by the row of steam vents. Push in the base until it clicks into place.

ALTITUDE & WEATHER CONDITIONS

PROBLEM EASY SOLUTION

I live in a high altitude area, are there any adjustments I should make?

I live in a dry or humid climate, are there any adjustments I should make?

• In high altitude areas, over 3000 feet (900m):

• Dough tends to rise faster as there is less air pressure. Reduce yeast by ¼ teaspoon. If the

dough still rises too high, reduce yeast by another ¼ teaspoon the next time you try the recipe. You could also try adding a little more salt and a little less sugar to retard the yeast action and promote slower, more even rising.

• Flour is drier at higher altitudes and will absorb more liquid. Use less ﬂour or more liquid

and pay attention to the dough consistency.

• In dry climates, ﬂour is drier and will absorb more liquid. Use less ﬂour or more liquid and

pay attention to the dough consistency.

• In humid climates, reduce yeast by ¼ teaspoon to avoid over rising of the dough. If the dough

still rises too high, reduce yeast by another ¼ teaspoon the next time you try the recipe.

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TROUBLESHOOTING

PROBLEM

Operational Errors

Paddle or Bread Pan not assembled securely

See pages 11 and 13 for correct assembly instructions.

‘Preheat’ Phase

There is no movement in the bread pan during the ‘preheat’ phase. This phase occurs on the WHOLE WHEAT, WHOLE WHEAT RAPID and JAM settings.

LCD displays ---H or -H:

The baking chamber is too warm and will not operate until it cools down. Lift open the lid, remove the bread pan and allow sufﬁcient time to cool. Once cooled, the LCD screen will return to the main menu. Press the START | PAUSE button to activate the cycle.

LCD displays --L

The bread maker is too cold and will not operate until it heats up. Place in a warmer environment, recommended room temperature is 25°C. Once warm enough, the LCD screen will return to the main menu. Press the START | PAUSE button to activate the cycle.

Lid was open during baking

It is not recommended to lift the lid during operation unless stated in the recipe; to check the consistency of the dough; or to glaze and add seeds to the top of the loaf.

‘Keep Warm’ phase

The bread was left in the baking chamber during the ‘keep warm’ phase. Remove the bread pan before the ‘keep warm’ phase, then remove the bread and allow to cool on a wire rack.

Bread sliced just after baking

Steam was not allowed to escape from the baked loaf. Cool bread for a minimum of 20 minutes before slicing it.

NO MOVEMENT IN BREAD PAN

DAMP OR STICKY LOAF

LOAF RISES TOO HIGH

LOAF RISES THEN FALLS

LOAF IS SHORT & DENSE

Page 57

TROUBLESHOOTING

PROBLEM Operational

Errors

E:02

Contact your nearest authorised Breville service centre.

E:02

Contact your nearest authorised Breville service centre.

PROBLEM

Water Not enough

Check dough consistency during the ‘knead 2’ phase. If it is too dry, add liquid (27°C), ½ to 1 tablespoon at a time.

Too much

Check dough consistency during the ‘knead 2’ phase, see page 22. If it is too wet, add ﬂour 1 tablespoon at a time.

Temperature too hot or too cold

Water and liquids should be (27°C) unless stated otherwise.

Flour Not enough

Check dough consistency during the ‘knead 2’ phase. If it is too wet, add ﬂour 1 tablespoon at a time.

Too much

Check dough consistency during the ‘knead 2’ phase. If it is too dry, add liquid (27°C), ½ to 1 tablespoon at a time.

Wrong type of ﬂour used

Use the recommended ﬂour in the recipe. For bread baking, bread ﬂour with at least 11-12% protein is recommended to ensure a tall springy loaf.

NO MOVEMENT IN BREAD PAN

DAMP OR STICKY LOAF

LOAF RISES TOO HIGH

LOAF RISES THEN FALLS

LOAF IS SHORT & DENSE

Page 58

TROUBLESHOOTING

PROBLEM

Yeast Not enough

Increase by ¼ teaspoon.

Too much

Reduce by ¼ teaspoon.

Wrong type of yeast used

We recommend Active Dry Yeast for all standard settings and Instant Yeast for the rapid settings.

Stale yeast

Check the ‘Best Before Date’. Refer for tips on checking the freshness of your yeast.

Yeast prematurely activated

Always ensure to layer ingredients in the bread pan in the order listed in the recipe, separating the yeast from liquids. When using the Delay Start feature, make a small hollow in the centre of the ﬂour (ensuring the hollow does not touch the water, salt or sugar layer) then place the yeast in the hollow.

Sugar Not enough

Sugar is an important part of the bread making process as it provides food for the yeast. We do not recommend powdered or liquid artiﬁcial sweeteners.

Non-recommended ingredients and quantities used

Use the recommended ingredients, substitutions and quantities. Results may vary when using other recipes.

NO MOVEMENT IN BREAD PAN

DAMP OR STICKY LOAF

LOAF RISES TOO HIGH

LOAF RISES THEN FALLS

LOAF IS SHORT & DENSE

Page 59

RECIPES

Page 60

BASIC

METHOD

1. Ensure the collapsible kneading blade is in the upright position before adding ingredients.

2. Wipe spills from outside of bread pan.

3. Insert the bread pan into position in the baking chamber and close the lid.

4. Press ‘SELECT’ to access the setting as listed in the following recipes.

5. Press ‘LOAF SIZE’ to select 1.25kg, 1kg, 0.75kg or 0.5kg if required.

6. Press ‘CRUST’ to select DARK, MEDIUM, LIGHT or RAPID if required.

7. Press ‘START/PAUSE’ to commence operation.

8. At the end of the setting, press ‘STOP’.

9. Remove bread from bread machine and bread pan. Cool bread on rack.

Almost any BASIC recipe, including the ones on the following pages, can be modiﬁed for use with the BASIC RAPID setting.

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.

Page 61

TRADITIONAL - WHITE BREAD

BREAD NAME Basic White Bread SETTING Basic PADDLE Collapsible CRUST COLOUR OPTIONS Light, Medium, Dark

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

2.5LBS 2.0LBS 1.5LBS 1.0LBS

Water 420ml 360ml 280ml 180ml

Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon

Salt 2 teaspoons 1½ teaspoons 1 teaspoon ½ teaspoon

Sugar 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoons

Bread ﬂour 750g/ 5 cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoons

Yeast: Active Dry 2 teaspoons 1¾ teaspoons 1½ teaspoons 1½ teaspoons

650g/ 4

L cups 500g/ 3 L cups

2¼ cups

Page 62

BASIC - MILK BREAD

BREAD NAME Milk Bread SETTING Basic PADDLE Collapsible CRUST COLOUR OPTIONS Light, Medium, Dark

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

2.5LBS 2.0LBS 1.5LBS 1.0LBS

Full cream milk, scalded and cooled* 420ml 375ml 310ml 185ml

Oil 1½ tablespoons 1 tablespoon 3 teaspoons 2 teaspoons

Salt 2 teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

Sugar 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Bread ﬂour

Bread improver 1½ teaspoons 1 teaspoon ¾ teaspoon ½ teaspoon

Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

700g/ 4

M cups

600g/ 4 cups 450g/ 3 cups

*Scalding milk:

Heat milk in a heavy-based pan, stirring continuously, until hot but not boiling.

300g / 2 cups

Page 63

BASIC - FRENCH BREAD

BREAD NAME French Bread SETTING Crusty PADDLE Collapsible CRUST COLOUR OPTIONS Not available DELAY START No

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

2.5LBS 2.0LBS 1.5LBS 1.0LBS

Water 420ml 375ml 310ml 185ml

Oil 1 tablespoon 3 teaspoons 2 teaspoons 1½ teaspoons

Salt 2 teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

Sugar 3 teaspoons 2 teaspoons 1 teaspoon 1 teaspoon

Bread ﬂour 750g/ 5 cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

650g/4

L cups

500g/ 3 L cups

Selection of the ‘RAPID’ function is not available on this setting.

325g

Page 64

FLAVOURED

WHITE BREAD

METHOD

1. Place ingredients into bread pan in the exact order listed in the recipe.

2. Wipe spills from outside of bread pan.

3. Insert the bread pan into position in the baking chamber and close the lid.

4. Press ‘SELECT’ to access the desired setting as listed in the following recipes.

5. Press ‘LOAF SIZE’ to select 1000g or 750g if required.

6. Press ‘CRUST’ to select DARK, MEDIUM, LIGHT or RAPID function if required.

7. Press ‘START/PAUSE’ to commence operation.

8. At the end of the setting, press ‘STOP’.

9. Remove bread from bread machine and bread pan. Cool bread on a rack.

Page 65

FLAVOURED WHITE BREAD - POTATO & LEEK BREAD

BREAD NAME Potato & Leek Bread SETTING Basic PADDLE Collapsible CRUST COLOUR OPTIONS Light, Medium, Dark

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 420ml 375ml 290ml 185ml

Oil 60ml 2½ tablespoons 2 tablespoons 1 tablespoon

Salt 2 teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

Sugar 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Bread ﬂour 750g/ 5 cups 600g/ 4 cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ½ teaspoon

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Packaged Instant Potato Flakes ½ cup

Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE

Leek, ﬁnely chopped 90g/ 1 cup 65g/ ¾ cup 45g/ ½ cup 25g / ¼ cup

L cup

500g/ 3

¼ cup

L cups

2 Cups/ 300g

¼ cup

Page 66

FLAVOURED WHITE BREAD - SUN-DRIED TOMATO BREAD

BREAD NAME Sun-Dried Tomato Bread SETTING Basic PADDLE Collapsible CRUST COLOUR OPTIONS Light, Medium, Dark

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 420ml 375ml 310ml 185ml

Oil from sun-dried tomatoes 60ml 2 tablespoons 1 tablespoon 1 tablespoon

Salt 2 teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

Sugar 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoons

Bread ﬂour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups 2 cups/ 300g

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon

Dried Mixed Herbs 3 teaspoons 2 teaspoons 1 teaspoon 1 teaspoon

Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE

Sun-dried tomatoes, chopped, drained and dried ½ cup

L cup

¼ cup

Page 67

FLAVOURED WHITE BREAD - GARLIC BREAD

BREAD NAME Garlic Bread SETTING Basic PADDLE Collapsible CRUST COLOUR OPTIONS Light, Medium, Dark

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 420ml 375ml 310ml 185ml

Olive oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon

Fresh roasted garlic* Whole bulb Whole bulb ½ bulb ½ bulb

Salt 2 teaspoons 1½ teaspoons 1 teaspoon 1 teaspoon

Sugar 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoons

Bread ﬂour 750g/ 5 cups 600g/ 4 cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Fresh parsley, chopped 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon

Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons ½ teaspoon

500g/ 3

L cups

*Roasted Garlic

To roast garlic, slice off the top of a whole garlic bulb. Place in a square sheet of foil paper about 20cm x 20cm (8” x 8”). Drizzle 1 tablespoon of olive oil, place two sprigs of thyme and sprinkle with salt and pepper. Enclose the garlic by bringing up the sides of the foil and pinching the package closed. Bake in a 175°C oven for approximately 35 minutes, or until the garlic cloves are soft and creamy in texture. To use in the recipe above, allow to cool. Squeeze the garlic bulb to extract the cloves. Keep them whole for this recipe.

300g/ 2 cups

Page 68

FLAVOURED WHITE BREAD - ITALIAN BREAD

BREAD NAME Italian Bread SETTING Basic PADDLE Collapsible CRUST COLOUR OPTIONS Light, Medium, Dark DELAY START No

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Milk, scalded and cooled to 27°C 430mL 415ml 290ml 220ml

Honey 2½ teaspoons 2 tablespoons 1½ tablespoons 1 tablespoon

Unsalted butter pieces at room temperature 50g 40g 30g 20g

Salt 2¼ teaspoons 2 teaspoons 1½ tablespoons 1 teaspoon

Bread ﬂour 750g/5 cups 600g/4 cups 450g/3 cups 300g/2 cups

Yeast: Active Dry 2½ teaspoons 2 teaspoons 1 teaspoon 1 teaspoon

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE

Stuffed green olives, chopped, drained and dried ½ cup

Tip: See method scalding milk page 61.

L cup

¼ cup

2 tablespoons

Page 69

FLAVOURED WHITE BREAD - BLACK OLIVE & BASIL BREAD

BREAD NAME Black Olive & Basil Bread SETTING Basic PADDLE Collapsible CRUST COLOUR OPTIONS Light, Medium, Dark

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

2.5LBS 2.0LBS 1.5LBS 1.0LBS

Water 420ml 375ml 310ml 185ml

Olive oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon

Salt 2 teaspoons 1½ teaspoons 1 teaspoon 1 teaspoon

Sugar 2 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Bread ﬂour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups 300g / 2 cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Dried basil 1¼ tablespoon 1 tablespoon 3 teaspoons 2 teaspoons

Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE

Black olives, chopped, drained and dried 4 tablespoons 3 tablespoons 2 tablespoons 1½ tablespoons

Page 70

FLAVOURED WHITE BREAD - THAI COCONUT CURRY BREAD

BREAD NAME Thai Coconut Curry Bread SETTING Basic PADDLE Collapsible CRUST COLOUR OPTIONS Light, Medium, Dark

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 420ml 375ml 310ml 185ml

Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon

Salt 2 teaspoons 1½ teaspoons 1 teaspoon ½ teaspoon

Sugar 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoons

Bread ﬂour

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Coconut milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Thai Curry Mix Powder 3 teaspoons 2 teaspoons 1 teaspoon 1 teaspoon

Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

700g/ 4

M cups

600g/ 4 cups 450g/ 3 cups

300g/ 2 cups

Page 71

FLAVOURED WHITE BREAD - PESTO & PINENUT BREAD

BREAD NAME Pesto & Pinenut Bread SETTING Basic PADDLE Collapsible CRUST COLOUR OPTIONS Light, Medium, Dark

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 390ml 320ml 250ml 160ml

Oil 50ml 2 tablespoons 1½ tablespoons 1 tablespoon

Bottled or fresh Pesto ½ cup

Salt 2 teaspoons 1½ teaspoons 1 teaspoon 1 teaspoon

Sugar 2 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Bread ﬂour 750g/5 cups 600g/4 cups 450g/3 cups 300g/ 2 cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Yeast: Active Dry 2 teaspoons 1¾ teaspoons 1 teaspoon 1 teaspoon

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE

Roasted pine nuts ½ cup

L cup

¼ cup

2 tablespoons

Page 72

FLAVOURED WHITE BREAD - CHEESE & CHIVE BREAD

BREAD NAME Cheese & Chive Bread SETTING Basic PADDLE Collapsible CRUST COLOUR OPTIONS Light, Medium, Dark

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 420ml 375ml 310ml 185ml

Oil 60ml 60ml 2 tablespoons 2 tablespoons

Salt 2 teaspoons 1½ teaspoons 1 teaspoon 1 teaspoon

Sugar 2 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoom

Bread ﬂour

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Paprika 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

ADD AT THE BEEPS DURING THE KNEAD 2 CYCLE

Chives, chopped ½ cup

Cheddar cheese, grated 1¼ cups 1 cup ¾ cup ½ cup

Parmesan cheese, grated 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

700g/ 4

M cups

600g/ 4 cups 450g/ 3 cups

L cup

¼ cup

300g/ 2 cups

1 tablespoon

Page 73

FLAVOURED WHITE BREAD - SWEET CORN BREAD

BREAD NAME Sweet Corn Bread SETTING Basic PADDLE Collapsible CRUST COLOUR OPTIONS Light, Medium, Dark

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 300ml 270ml 240ml 135ml

Olive oil 60ml 60ml 2 tablespoons 1½ tablespoon

Canned creamed corn ½ cup

Salt 2 teaspoons 1½ teaspoons 1 teaspoon 1 teaspoon

Sugar 2 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Bread ﬂour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups 300g / 2 cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Cayenne pepper ¾ teaspoons ½ teaspoon ¼ teaspoon ¼ teaspoon

Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE

Canned corn kernels, drained 1 cup ¾ cup ½ cup ¼ cup

L cup

¼ cup

Page 74

FLAVOURED WHITE BREAD - PUMPKIN BREAD

BREAD NAME Pumpkin Bread SETTING Basic PADDLE Collapsible CRUST COLOUR OPTIONS Light, Medium, Dark DELAY START No

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 220ml 200ml 180ml 100ml

Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon

Pumpkin, cooked, mashed and well drained 1 cup ¾ cup ½ cup ¼ cup

Salt 2 teaspoons 1½ teaspoons 1 teaspoon 1 teaspoon

Sugar 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoon

Bread ﬂour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Ground cumin 1¾ teaspoons 1½ teaspoons 1 teaspoon 1 teaspoon

Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

Page 75

FLAVOURED WHITE BREAD - CAJUN JALAPENO BREAD

BREAD NAME Cajun Jalapeno Bread SETTING Basic PADDLE Collapsible CRUST COLOUR OPTIONS Light, Medium, Dark

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 420ml 375ml 310ml 185ml

Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon

Salt 2 teaspoons 1½ teaspoons 1 teaspoon 1 teaspoon

Sugar 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoons

Bread ﬂour

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Cajun seasoning 3 teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon

Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE

Jalapeno peppers, chopped, drained and dried ½ cup

700g/4

M cups

600g/ 4 cups 450g/ 3 cups

L cup

¼ cup

300g / 2 cups

2 tablespoons

Page 76

FLAVOURED WHITE BREAD - FRESH HERB & CARAWAY BREAD

BREAD NAME Fresh Herb & Caraway Bread SETTING Basic PADDLE Collapsible CRUST COLOUR OPTIONS Light, Medium, Dark

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

2.5LBS 2.0LBS 1.5LBS 1.0LBS

Water 420ml 375ml 310ml 185ml

Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon

Salt 2 teaspoons 1½ teaspoons 1 teaspoon 3 teaspoons

Sugar 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoons

Bread ﬂour

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Tandaco yeast 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

Ground cumin 1¾ teaspoons 1½ teaspoons 1 teaspoon 1 teaspoon

Caraway seeds 2 teaspoons 1½ teaspoons 1 teaspoon 1 teaspoon

Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE

Chopped fresh parsley 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon

Chopped fresh dill 3 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Chopped fresh coriander 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoons

Chopped fresh thyme 1 tablespoon 3 teaspoons 2 teaspoons 1½ teaspoons

700g/4

M cups

600g/ 4 cups 450g 3 cups

300g / 2 cups

Page 77

FLAVOURED

SWEET BREAD

Most of the recipes in this section have the addition of nuts, chocolate, sultanas or other ﬂavour enhancing ingredients. Some of the recipes include egg or milk in place of water to produce a richer ﬂavoured bread with better keeping qualities. All the recipes in this section are designed for the SWEET Setting.

Selection of CRUST and the RAPID function is not available on this setting.

METHOD

1. Place ingredients into bread pan in the exact order listed in the recipe.

2. Wipe spills from outside of bread pan.

3. Insert the bread pan into position in the baking chamber and close the lid.

4. Press ‘SELECT’ to access the SWEET setting.

5. Press ‘LOAF SIZE’ to setting if required.

6. Press ‘START/PAUSE’ to commence operation.

7. At the end of the setting, press ‘STOP’.

8. Remove bread from the bread machine and bread pan. Cool bread on rack.

9. Ensure the collapsible kneading blade is in the upright position before adding ingredients.

Page 78

FLAVOURED SWEET BREAD - PECAN & MAPLE SYRUP BREAD

BREAD NAME Pecan & Maple Syrup Bread SETTING Sweet PADDLE Collapsible

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water, 27°C 355ml 320ml 250ml 160ml

Pure Maple Syrup 80ml 80ml 60ml 2 tablespoons

Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon

Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon

Sugar 2½ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon

Bread ﬂour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g / 2 cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Yeast: Active Dry 2 teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE

Pecans, chopped ½ cup

L cup

¼ cup

3 tablespoons

Page 79

FLAVOURED SWEET BREAD - APPLE & SPICE BREAD

BREAD NAME Apple & Spice Bread SETTING Sweet PADDLE Collapsible

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 355ml 320ml 250ml 165ml

Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon

Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon

Sugar 2½ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon

Bread ﬂour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g / 2 cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Yeast: Active Dry 2 teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE

Dried apple, chopped

Dates, fresh

L cup

¼ cup 2 tablespoons

1½ tablespoons

Page 80

FLAVOURED SWEET BREAD - GINGER & MACADAMIA NUT BREAD

BREAD NAME Ginger & Macadamia Nut Bread SETTING Sweet PADDLE Collapsible

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 360ml 330ml 270ml 165ml

Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon

Ginger & Lime Jam

Salt 1½ teaspoons 1¼ teaspoons 1 teaspoon ¾ teaspoon

Bread ﬂour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Ground ginger 1¼ teaspoon 1 teaspoon ¾ teaspoon ½ teaspoon

Yeast: Active Dry 2 teaspoons 1¾ teaspoons 1½ teaspoons 1¼ teaspoon

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE

Macadamia nuts, chopped roughly ½ cup

Glace ginger, chopped ¼ cup 2 tablespoons 1 tablespoon 3 teaspoons

L cup

¼ cup 2 tablespoons

L cup

¼ cup

1½ tablespoon

2 tablespoons

Page 81

FLAVOURED SWEET BREAD - ROLLED OATS & BROWN SUGAR BREAD

BREAD NAME Rolled Oats & Brown Sugar Bread SETTING Sweet PADDLE Collapsible

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 410ml 375ml 310ml 185ml

Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon

Salt 2 tablespoons 1½ teaspoons 1 teaspoon 1 teaspoon

Brown sugar 3 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Bread ﬂour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Rolled oats ¾ cup ½ cup

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

⅓ cup ¼ cup

Page 82

FLAVOURED SWEET BREAD - WALNUT & COFFEE BREAD

BREAD NAME Walnut & Coffee Bread SETTING Sweet PADDLE Collapsible

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 410ml 375ml 310ml 185ml

Oil 60ml 60ml 2 tablespoons 1½ tablespoon

Honey ¼ cup 2 tablespoons 1 tablespoon 1 tablespoon

Instant coffee 3 teaspoons 2 teaspoons 1 teaspoon 1 teaspoon

Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon

Bread ﬂour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Nutmeg 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE

Walnuts, chopped ½ cup

L cup

¼ cup

2 tablespoons

Page 83

FLAVOURED SWEET BREAD - LEMON BUTTER BREAD

BREAD NAME Lemon Butter Bread SETTING Sweet PADDLE Collapsible

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 410ml 375ml 310ml 185ml

Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoons

Lemon Butter Spread ¼ cup 2 tablespoons 1 tablespoon 1 tablespoon

Grated lemon rind 3 teaspoons 2 teaspoons 1 teaspoon 1 teaspoon

Bread ﬂour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

Page 84

FLAVOURED SWEET BREAD - COCONUT & SOUR CHERRY BREAD

BREAD NAME Coconut & Cherry Bread SETTING Sweet PADDLE Collapsible

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 370ml 330ml 250ml 165ml

Canned Coconut Milk 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon

Salt 1¾ teaspoons 1½ teaspoons 1¼ teaspoons ¾ teaspoon

Sugar 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon

Bread ﬂour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Desiccated coconut ½ cup

Yeast: Active Dry 2 teaspoons 1¾ teaspoons 1½ teaspoons 1¼ teaspoon

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE

Sour cherries ½ cup

L cup

¼ cup

3 tablespoons

2 tablespoons

Page 85

FLAVOURED SWEET BREAD - CRANBERRY & PISTACHIO NUT BREAD

BREAD NAME Cranberry & Pistachio Nut Bread SETTING Sweet PADDLE Collapsible

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 275ml 250ml 200ml 125ml

Oil 50ml 2 tablespoons 1½ tablespoons 1 tablespoon

Salt 1¾ teaspoons 1½ teaspoons 1½ teaspoons ¾ tablespoon

Brown sugar 3 tablespoons 2½ tablespoons 2 tablespoons 1¼ tablespoons

Bread ﬂour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Yeast: Active Dry 2 teaspoons 1¾ teaspoons 1½ teaspoons 1¼ teaspoons

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE

Dried cranberries ½ cup

Pistachio nuts, raw ½ cup

Dark chocolate, chopped (optional) ½ cup

L cup

¼ cup

2 tablespoons

Page 86

FLAVOURED SWEET BREAD - CHOCOLATE CHIP BREAD

BREAD NAME Chocolate Chip Bread SETTING Sweet PADDLE Collapsible

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 370ml 330ml 250ml 165ml

Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon

Salt 1¾ teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon

Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon

Cocoa

Bread ﬂour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Yeast: Active Dry 2 teaspoons 1¾ teaspoons 1½ teaspoons 1¼ teaspoon

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE

Chilled Chocolate , roughly chopped 1 cup ¾ cup ½ cup ¼ cup

L cup

¼ cup 2 tablespoons

1 tablespoon

Page 87

FLAVOURED SWEET BREAD - APRICOT ALMOND & CARDAMOM BREAD

BREAD NAME Apricot Almond & Cardamom Bread SETTING Sweet PADDLE Collapsible

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 370ml 300ml 270ml 125ml

Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon

Pure almond extract 1½ teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon

Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon

Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon

Bread ﬂour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Ground cardamom 1½ teaspoons 1¼ teaspoons 1 teaspoon ¾ teaspoon

Yeast: Active Dry 2 teaspoons 1¾ teaspoons 1½ teaspoons 1¼ teaspoon

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE

Slivered almonds

Dried apricots, chopped

L cup L cup L cup

¼ cup

Page 88

FLAVOURED SWEET BREAD - FRUIT LOAF

BREAD NAME Fruit Loaf SETTING Sweet PADDLE Collapsible DELAY START No

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 360ml 330ml 270ml 165ml

Butter or Oil 50g/50ml 40g/40ml 30g/30ml 20g/20ml

Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon

Brown sugar 3 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

White bread ﬂour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Ground mixed spice 1½ tablespoons 1 tablespoon 3 teaspoons 2 teaspoons

Yeast: Active Dry 2½ teaspoons 2 teaspoons 1½ teaspoons 1¼ teaspoons

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE

Dried fruit (sultanas, currants, raisins, dates, ﬁgs, apricots)

1 cup

M cup

½ cup ¼ cup

Page 89

FLAVOURED SWEET BREAD - FRUIT & NUT BREAD

BREAD NAME Fruit & Nut Bread SETTING Sweet PADDLE Collapsible

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

1 egg (59g) + enough milk to make up 225ml 250ml 200ml 125ml

Apple juice 145ml 125ml 90ml 65ml

Oil 2 tablespoons 1 tablespoon 2 teaspoons 2 teaspoons

Salt 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon

Bread ﬂour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Grated lemon rind 3 teaspoons 2 teaspoons 1 teaspoon 1 teaspoon

Ground mixed spice 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon

Yeast: Active Dry 2½ teaspoons 2 teaspoons 1¾ teaspoons 1½ teaspoons

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE

Sultanas ¼ cup 2 tablespoons 1 tablespoon 1 tablespoon

Mixed peel 2 tablespoons 1 tablespoon 2 teaspoons 2 teaspoons

Glace cherries, halved 2 tablespoons 1 tablespoon 2 teaspoons 2 teaspoons

Glace ginger, chopped 2 tablespoons 1 tablespoon 2 teaspoons 2 teaspoons

Dried apple, chopped 2 tablespoons 1 tablespoon 2 teaspoons 2 teaspoons

Walnuts, chopped ¼ cup 2 tablespoons 1 tablespoon 1 tablespoon

Use the pause function by pressing the START/PAUSE button at 15 minutes into the baking cycle to glaze the top of the loaf using the gelatine recipe on page 121.

Page 90

WHOLEWHEAT BREAD

The breads in this section use ingredients such as wholemeal ﬂour, rye ﬂour and other grains or cereals. The WHOLE WHEAT setting has been designed with these ingredients in mind, by providing a 30 minute PREHEAT time at the beginning of the setting to allow these heavy ﬂours time to absorb the liquid, soften and expand. The WHOLE WHEAT RAPID setting has a 5 minute PREHEAT time. Extra kneading and rising times have also been included. These features encourage better gluten development to produce a better wholemeal loaf of bread.

METHOD

1. Place ingredients into bread pan in the exact order listed in the recipe.

2. Wipe spills from outside of bread pan.

3. Insert the bread pan into position in the baking chamber and close the lid.

4. Press ‘SELECT’ to access the desired setting as listed in the recipes below.

5. Press ‘LOAF SIZE’ to 1000g or 750g setting if required.

6. Press ‘CRUST’ to select DARK, MEDIUM, LIGHT or RAPID if required.

7. Press ‘START/PAUSE’ to commence operation.

8. At the end of the setting, press ‘STOP’.

Almost any WHOLE WHEAT recipe, including the ones on the following pages, can be modiﬁed for use with the WHOLE WHEAT RAPID setting.

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 42 and ‘Yeast’, page 44.

Page 91

WHOLEWHEAT BREAD - 100% WHOLEMEAL BREAD

BREAD NAME 100% Wholemeal Bread SETTING Whole Wheat PADDLE Collapsible CRUST COLOUR OPTIONS Light, Medium, Dark

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 440ml 390ml 295ml 200ml

Oil 3 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon

Sugar 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon

Wholemeal plain ﬂour

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 3 tablespoons 2½ tablespoons 2 tablespoon

Yeast: Active Dry 2¼ teaspoons 2 teaspoons 1¼ teaspoons 1 teaspoon

700g/4

M cups

600g/ 4 cups 450g/ 3 cups

300g/ 2 cups

1 tablespoon + 1 teaspoon

Page 92

PAGE HEADER.....WHOLEWHEAT BREAD - BRAN BREAD

BREAD NAME Bran Bread SETTING Whole Wheat PADDLE Collapsible CRUST COLOUR OPTIONS Light, Medium, Dark

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 445ml 400ml 310ml 200ml

Butter 50g 40g 30g 20g

Salt 2¼ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon

Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon

Bread ﬂour

Wholemeal ﬂour 240g/1 ½ cups 240g/ 1½ cups 160g/ 1 cup 120g/ ¾ cup

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Unprocessed Bran ½ cup

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Yeast: Active Dry 2½ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

350g/2

L cups

300g/ 2 cups 260g/ 1¾ cups

L cup

¼ cup

Delay setting not suitable for this recipe due to the butter. To use the delay setting replace butter with equal amounts of oil.

150g/ 1 cup

2 tablespoon

Page 93

WHOLEWHEAT BREAD - CRACKED WHEAT & SUNFLOWER BREAD

BREAD NAME Cracked Wheat & Sunﬂower Bread SETTING Whole Wheat PADDLE Collapsible CRUST COLOUR OPTIONS Light, Medium, Dark

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 430ml 390ml 310ml 200ml

Oil 60ml 2 tablespoons 1½ tablespoons 1 tablespoon

Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon

Sugar 3 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Wholemeal plain ﬂour

Bread ﬂour 275g/ 1¾ cups 225g/ 1½ cups 150g/ 1 cup 125g/ ¾ cup

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 3 tablespoons 2½ tablespoons 1½ tablespoons

Cracked wheat (burghul) 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon

Yeast: Active Dry 2¼ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE

Sunﬂower Seeds ½ cup

420g/ 2

M cups

400g/ 2½ cups

L cup

260g/ 1 M cups

¼ cup

240g/ 1½ cup

1 tablespoon + 1 teaspoon

2 tablespoons

Page 94

PAge heAder.....WHOLEWHEAT BREAD - RYE & CARAWAY BREAD

BREAD NAME Rye & Caraway Bread SETTING Whole Wheat PADDLE Collapsible CRUST COLOUR OPTIONS Light, Medium, Dark

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 470ml 415ml 300ml 210ml

Olive oil 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoons

Treacle 60ml 2 tablespoons 1½ tablespoons 1 tablespoon

Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon

Rye ﬂour 275g/ 1¾ cups 225g/ 1½ cups 150g/ 1 cup 40g/ ¾ cup

Bread ﬂour

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 3 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Caraway seeds 1 tablespoon 3 teaspoons 2 teaspoons 1½ teaspoons

Yeast: Active Dry 2½ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon

400g/ 2

M cups

375g/ 2½ cups 300g/ 2 cups

190g/ 1¼ cups

Page 95

WHOLEWHEAT BREAD - SWEDISH LIMPA BREAD

BREAD NAME Swedish Limpa Bread SETTING Whole Wheat PADDLE Collapsible CRUST COLOUR OPTIONS Light, Medium, Dark

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 445ml 400ml 320ml 200ml

Olive oil 60ml 2 tablespoons 1½ tablespoons 1 tablespoon

Salt 2 teaspoons 1½ teaspoons 1 teaspoon ½ teaspoon

Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon

Bread ﬂour 525g/ 3½ cups 450g/ 3 cups 300g/ 2 cups 225g/ 1½ cups

Rye ﬂour 190g/ 1¼ cups 150g/ 1 cup 110g/ ¾ cup 75g/ ½ cups

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Grated orange rind 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Caraway seeds 3½ teaspoons 3 teaspoons 2½ teaspoons 1½ teaspoons

Fennel seeds 2½ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon

Yeast: Active Dry 2½ teaspoons 2¼ teaspoons 1½ teaspoons 1 teaspoon

Page 96

PAGE HEADER.....

WHOLEWHEAT BREAD - WHOLEWHEAT DATE & NUT BREAD

BREAD NAME Wholewheat Date & Nut Bread SETTING Whole Wheat PADDLE Collapsible CRUST COLOUR OPTIONS Light, Medium, Dark DELAY START No

INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG

Water 440ml 390ml 295ml 200ml

Olive oil 2 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon

Salt 2 teaspoons 1½ teaspoons 1 teaspoon ½ teaspoon

Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon

Wholemeal plain ﬂour 480g/ 3 cups

Bread ﬂour

Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 3 tablespoons 2½ tablespoons 1½ tablespoons

Yeast: Active Dry 2½ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE

Dates, chopped ½ cup

Pecans, chopped ½ cup

M cups 250g/1 M cups

250g/1

370g/ 2

L cup

L cups

320g/ 2 cups

110g/ ¾ cup

¼ cup

160g / 1 cup

125g/ ¾ cup

1 tablespoon + 1 teaspoon

¼ cup

Page 97

DOUGH

METHOD

1. Place ingredients into bread pan, in the exact order listed in the recipe.

2. Wipe spills from outside of bread pan.

3. Insert the bread pan into position in the baking chamber and close the lid.

4. Press ‘SELECT’ to access – DOUGH setting.

5. Press ‘START/PAUSE’ to commence operation.

6. At the end of the setting, press ‘STOP’. Remove bread pan from the baking chamber and remove dough from the bread pan. Dough is now ready for hand shaping, rising and baking.

7. Turn out the dough onto a lightly ﬂoured surface and knead for 1 minute by hand to a well-rounded form. Shape the dough following the recipe instructions.

Page 98

PAge heAder.....DOUGH

BREAD NAME Bread Rolls SETTING Dough PADDLE Collapsible

INGREDIENTS

Water 310ml

Oil 2 tablespoons

Salt 1 teaspoon

Sugar 2 tablespoons

Bread ﬂour 600g/ 4 cups

Eggs (59g) 1

Yeast: Active Dry 2 teaspoons

GLAZE

Milk 2 tablespoons

Handshaping procedure

1. Divide dough into 16 equal pieces. Knead each piece and

shape into rounds.

2. Place rounds close together on a lightly greased baking tray.

3. Cover rounds loosely with lightly greased plastic wrap and

stand in a warm area for 30 minutes or until doubled in size.

4. Remove plastic wrap, brush tops of rounds with milk.

5. Bake in preheated oven at 200°C for 12-15 minutes or

until cooked and golden brown.

BREAD NAME Rosetta Rolls SETTING Dough PADDLE Collapsible

INGREDIENTS

Water 310ml

Oil 60ml

Salt 1 teaspoon

Sugar 1 tablespoon

Bread ﬂour 600g/ 4 cups

Yeast: Active Dry 2 teaspoons

Handshaping procedure

1. Divide dough into 12 equal pieces. Knead each piece and shape into rounds.

2. Place rounds, 5cm apart, onto lightly greased baking trays. Use a 2.5cm round cutter to press a 1cm indentation into the top of each round. Use a sharp knife to slice 6 evenly spaced, 1cm cuts round the sides of the round.

3. Cover rounds loosely with lightly greased plastic wrap and stand in a warm area for 60 minutes or until doubled in size.

4. Remove plastic wrap, brush tops of rounds with milk and sift a ﬁne layer of ﬂour over top of rounds, if desired.

5. Bake in preheated oven at 180°C for 20-30 minutes or until cooked when tested.

Page 99

PAge heAder.....DOUGH - STICKY CINNAMON ROLLS

BREAD NAME Sticky Cinnamon Rolls SETTING Dough PADDLE Collapsible

INGREDIENTS

Water 285ml

Salt 1 teaspoon

Sugar 2½ teaspoons

Bread ﬂour 600g/ 4 cups

Eggs (59g) 2

Butter, softened & chopped 60g

Yeast: Active Dry 3 teaspoons

FILLING

Butter melted 3 tablespoons

Brown sugar 4 tablespoons

Pecans, ﬁnely chopped 70g/ ½ cup

Ground cinnamon 1½ tablespoons

Handshaping procedure

1. Roll dough into a 40cm × 40cm square. Brush dough with half of the melted butter. Sprinkle with combined sugar, pecans and cinnamon.

2. Drizzle remaining butter over sugar mixture. Roll up width-wise and cut into 2cm thick slices.

3. Place 5cm apart, on a lightly greased baking tray. Cover loosely with lightly greased plastic wrap and stand in a warm area for 20 minutes or until doubled in size. Remove plastic wrap.

4. Bake in preheated oven at 180°C for 25-30 minutes or until golden brown. Brush with GELATINE GLAZE whilst still hot, then drizzle with VANILLA GLAZE on page 121.

Page 100

PAGE HEADER.....DOUGH

BREAD NAME Wholewheat Honey Rolls SETTING Dough PADDLE Collapsible

INGREDIENTS

Water 310ml

Oil 2 tablespoons

Salt 1 teaspoon

Honey 3 tablespoons

Wholemeal plain ﬂour 600g/ 4 cups

Yeast: Active Dry 2 teaspoons

Handshaping procedure

1. Divide dough into 12 equal pieces. Knead each piece and shape

into rounds.

2. Place rounds close together on a lightly greased baking tray.

3. Cover rounds loosely with lightly greased plastic wrap and stand

in a warm area for 50-60 minutes or until doubled in size.

4. Remove plastic wrap, brush tops of rounds with milk.

5. Bake in preheated oven at 200°C for 12-15 minutes or until

cooked and golden brown.

BREAD NAME Apple Twist SETTING Dough PADDLE Collapsible

INGREDIENTS

Water 250ml

Salt 2 teaspoons

Sugar 3 tablespoons

Bread ﬂour 600g/ 4 cups

Eggs (60g) 2

Butter, chopped 60g/ 3 tablespoons

Yeast: Active Dry 2½ teaspoons

FILLING

Canned pie apple 300g

Mixed dried fruit

Desiccated coconut

L cup

Handshaping procedure

1. Roll dough out into a 30cm × 50cm rectangle. Cut into 4 strips lengthwise.

2. Combine ﬁlling ingredients and spoon mixture down the centre of each strip. Fold in half lengthwise and seal edges by pressing together. Roll into a sausage shape.

3. Twist 2 strips together and place on a lightly greased baking tray. Repeat with remaining rolls.

4. Cover loosely with lightly greased plastic wrap and stand in a warm area for 20 minutes or until doubled in size. Remove plastic wrap.

5. Bake in a preheated oven at 180°C for 20-25 minutes or until golden brown.

6. Slide twists onto a wire rack. Brush with GELATINE GLAZE on page 121

whilst still hot. Stand for 5-10 minutes before serving.

Breville BBM800BSS Instruction Handbook

Specifications and Main Features

Frequently Asked Questions

User Manual