Breville BBM800XL User Manual

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the Custom Loaf

Instruction Book - Livret d’instructions

BBM800XL

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CONGRATULATIONS

On the purchase of your new Breville Bread Maker

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Contents

4 Breville recommends safety first

7 Know your Breville Bread Maker

12 Operating your Breville Bread Maker - Beginner’s Guide

30 Optional Settings on your Breville Bread Maker

31 - Using the PAUSE feature

33 - Using the DELAY START button

34 - Using the MODIFY button

36 - Using the CUSTOM setting

38 Tips for Better Bread Making

42 The Vital Ingredients

48 Care & cleaning your Breville Bread Maker

52 Troubleshooting

62 Recipes

121 Custom Recipe Charts

132 One Year Limited Warranty

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Breville recommends safety first

We at Breville 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

Carefully read all instructions before operating the appliance for the first time and save for future reference.

Remove and safely discard any packaging materials and promotional labels before using the appliance 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.

To protect against electric shock, do not immerse the power plug, power cord or stainless steel housing in water or any other liquid.

Unwind the power cord fully before use.

Do not allow the power cord to hang over the edge of a table or counter, touch hot surfaces or become knotted.

Do not place the appliance near the edge of a bench or table during operation. Ensure the surface is dry, level and clean (free of water, flour and other substances). Vibration during operation may cause the appliance to move slightly.

Do not place this appliance on or near a hot gas or electric burner or in a heated oven. Position the appliance with a minimum distance of 4” (10cm) of space on both sides of the appliance. This will allow for adequate air circulation and help prevent the possibility of wall discoloration due to radiated heat.

Always operate the appliance 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 appliance on a sink drain board.

Always ensure the appliance is properly assembled before connecting to a power outlet and operating. Follow the instructions provided in this book.

Always ensure the collapsible paddle is removed from the base of the baked loaf prior to slicing.

Do not touch hot surfaces. Appliance surfaces, including the lid and outer surface are hot during and after operation. To prevent burns or personal injury, always use handles and knobs where available and protective hot pads or insulated oven mitts when inserting, removing or handling the bread pan from the stainless steel housing. Alternatively, allow the appliance to cool completely before inserting or removing parts, disassembling and cleaning.

Always use protective hot pads or insulated oven mitts when removing bread or jam from the bread pan. In particular, extreme caution must be used when moving the appliance or the bread pan containing hot liquids such as jam, as the jam is extremely hot.

Steam vents are very hot during and after operation. Do not cover the steam vents when the appliance is in use. Do not place anything on top of the lid.

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Breville recommends safety first

Do not leave the lid open for extended periods of time when in use.

Do not place any ingredients directly into the interior cavity of the stainless steel housing. Place ingredients into the bread pan only, ensuring to wipe any spills from the rim and outside of the pan.

Do not underfill or overfill the bread pan as the bread may not mix properly. The recipes in this book are designed for 1lb to 2.5lb (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.

Do not immerse the outside of the bread pan in water. Doing so may interfere with the free movement of the drive shaft. Submerge and wash only the interior of the bread pan, ensuring the outside is clean and thoroughly dry.

Do not pour any liquids into the Automatic Fruit and Nut Dispenser. Only use suitably sized ingredients that will not fall through the steam vents.

Avoid contact with moving parts.

To turn the appliance OFF, press and hold the CANCEL button. The appliance is OFF when the START | PAUSE button surround is no longer red. Remove the power plug from the power outlet.

Always turn the appliance OFF by pressing and holding the CANCEL button then removing the power plug from the power outlet if the appliance is to be left unattended, if not in use, before attempting to move the appliance, before cleaning, disassembling, assembling and when storing the appliance.

Strictly follow the care and cleaning instructions described in this book.

This appliance is for household use only. Do not use the appliance for anything other than its intended purpose as described in this book. Do not use outdoors. Do not use in moving vehicles or boats.

The use of attachments not sold or recommended by Breville may cause fire, electric shock or injuries.

This appliance is not intended to be operated by means of an external timer or separate remote control system.

Do not leave the appliance unattended when in use.

This appliance is not intended for use by young children or infirm persons without supervision. Close supervision is necessary when this appliance is used by or near children.

Regularly inspect the power plug, power cord and actual appliance for any damage. Do not operate if damaged in any way or after the appliance malfunctions. Immediately cease use of the appliance and visit www.Breville.com or call Breville Customer Service on 1-866-BREVILLE for replacement, repair or adjustment.

For any maintenance other than cleaning, visit www.Breville. com or call Breville Customer Service on 1-866-BREVILLE.

This appliance is equipped with a power cord having a grounding wire with a grounding plug. The appliance must be grounded using a 3-hole properly grounded outlet. In the event of an electrical short circuit, grounding reduces the risk of electrical shock.

If the power outlet is a standard 2-prong wall outlet, it is your personal responsibility and obligation to have it replaced with a properly grounded 3-prong wall outlet.

Do not, under any circumstances, cut or remove the third (ground) prong from the power cord or use an adapter.

Consult a qualified electrician if the grounding instructions are not completely understood, or if doubt exists as to whether the appliance is properly grounded.

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Breville recommends safety first

BREVILLE ASSIST™ PLUG

Your Breville appliance comes with a unique Assist™ Plug, conveniently designed with a finger hole in the power plug for easy and safe removal from the wall outlet. For safety reasons it is recommended you plug your Breville appliance directly into its own electrical outlet on a dedicated circuit separate from other appliances. If the electric circuit is overloaded with other appliances, your appliance may not function properly. Use in conjunction with a power strip or extension cord is not recommended.

SHORT CORD INSTRUCTIONS

Your Breville appliance is fitted with a short power supply cord as a safety precaution to prevent personal injury or property damage resulting from pulling, tripping or becoming entangled with a longer cord. Do not allow children to use or be near this appliance without close adult supervision. Longer detachable power supply cords (extension cords) or power strips are

not recommended but may be used if care is exercised. If an extension cord is used, (1) the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance, (2) the cord should be arranged so that it

will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally and (3) the extension cord must include a 3-prong grounding plug.

FOR HOUSEHOLD USE ONLY

SAVE THESE INSTRUCTIONS

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KNOW

your Breville Bread Maker

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KNOW YOUR BREVILLE BREAD MAKER

A

B

F

H

E

D

C

A.Non-Stick Bread Pan with Handle

B.Drive Shaft (inside Bread Pan)

C.Wing-Nut (underside of Bread Pan)

D.Removable Lid

E.Viewing Window

8

G

H

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

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KNOW YOUR BREVILLE BREAD MAKER

I J K

L

M N O P

Q

I.WEIGHT | TEMP button

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

J.BEEPER button

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

the symbol when the sound alerts have been muted and no symbol when the sound alerts are on.

K.LIGHT button

Press and hold to illuminate the interior baking chamber.

L.Backlit LCD Screen

M.DELAY START button

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

N.MODIFY button

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

O.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.

P.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.

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

-Scroll through 14 settings, 3 crust colors 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

R

Flat Position

Upright Position

S

Fixed Paddle

R.Collapsible Paddle

-For use with all bread and dough settings.

Always ensure the collapsible paddle is inserted in the upright position for thorough mixing during the ‘knead 1’ phase.

The collapsible paddle will automatically collapse into the flat position then return to the upright position during the appropriate times in the ‘knead 2’, ‘rise’ and ‘punch-down’ phases. The collapsible paddle will automatically collapse

before the ‘bake’ phase to minimize the hole at the bottom of the baked loaf.

TIP

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

S.Fixed Paddle

-For use with the jam setting.

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OPERATING

your Breville Bread Maker - Beginner’s Guide

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PAgeOPERATINGheaderYOUR..... BREVILLE BREAD MAKER - BEGINNER’S GUIDE

Beginner’s Guide to Bread Making

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

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

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

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

1. Remove the Bread Pan

a)Place the bread maker on a flat dry surface such as a bench top. Ensure the power cord is unplugged from the power outlet.

b)Lift open the lid and remove the bread pan from the interior baking chamber by holding the handle and lifting straight up.

NOTE

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

2. Insert the Collapsible or Fixed Paddle

a)Select the appropriate paddle. Refer to ‘Know your Breville the Bread Maker, page 10.

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

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

b)Ensure there is no baked-on residue on the drive shaft inside the bread pan or in any of the paddle crevices, including the ‘D’ shaped hole and hinge area.

c)Align the ‘D’ shaped hole on the paddle with the ‘D’ shape on the drive shaft inside the bread pan. Push down firmly. The paddle should rotate freely around the drive shaft.

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

Paddle

Push down firmly

Drive Shaft

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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 minimize the hole at the bottom of the baked loaf.

Flat Position

Upright Position

3. Add ingredients to the Bread Pan

a)If using the collapsible paddle, ensure it is securely inserted and in the upright position.

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

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

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

−−At room temperature 68°F-77°F (20°C-25°C), except all liquids which should be 80°F (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.

c)Add ingredients to the bread pan in the order listed in the recipe to ensure the dough mixes thoroughly and rises sufficiently. Wipe any spilt ingredients from the rim and outside of the pan and ensure it is clean and dry.

−−Liquid ingredients

−−Fats

−−Dry ingredients eg. salt, sugar, flour

−−Yeast

Yeast/Baking Powder or Baking Soda

Dry Ingredients

Fats

Water or Liquids

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OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

TIP

There are three main types of domestic yeast available: − Cake Yeast: also known as fresh yeast or wet yeast − Active Dry Yeast

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

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

For the shorter BASIC RAPID and WHOLE WHEAT RAPID settings, use only Instant Yeast or the bread will not

rise properly during the shortened ‘rise’ phase. We also recommend adding Vital Wheat Gluten when using these settings. For recommended quantities, Refer to ‘Vital Wheat Gluten’, page 45 and ‘Yeast’, page 46.

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

flour (ensuring the hollow does not touch the water, salt or sugar layer) then placing the yeast in the hollow.

NOTE

Do not underfill or overfill the bread pan as the bread may not mix properly. The recipes in this book are designed for 1lb to 2.5lb (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 wing-nut on the underside of the bread pan with the drive mechanism in the interior baking chamber of the stainless steel housing. You may need to turn the wing-nut slightly if you have difficulty aligning it onto the drive mechanism. Push down firmly until the bread pan is securely in position.

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

b)Lower the lid. It is not recommended to lift the lid during operation unless stated in the recipe, to check the consistency of the dough during the ‘knead’ phase, or to glaze and add seeds to the top of the loaf during the ‘bake’ phase. Refer to ‘Using the Pause Feature’, page 31.

5. Load the Automatic Fruit and Nut Dispenser

The Automatic Fruit and Nut Dispenser releases fruits, nuts, chocolate chips, seeds or other suitably sized ingredients into the dough at exactly the right time during the ‘knead’ phase. If added before this time, excessive kneading will cause the

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OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

ingredients to break down rather than maintain their shape within the dough.

a)Ensure the bread pan is in the baking chamber and the lid is closed. Loading ingredients into the dispenser before this time increases the risk of ingredients falling into the baking chamber and burning during the ‘bake’ phase.

b)Lift open the lid of the Automatic Fruit and Nut Dispenser. Touch the base of the dispenser to check that it is completely closed before adding a maximum ¾ cup of dry ingredients. If the base is open, see Troubleshooting, page 58.

c)Always remember:

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

−−Liquids should not be added to the dispenser.

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

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

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

d)The Fruit and Nut Dispenser will automatically release its contents on the BASIC, BASIC RAPID, WHOLE WHEAT, WHOLE WHEAT RAPID, GLUTEN FREE, CRUSTY LOAF, SWEET, YEAST FREE and all DOUGH

settings. You may notice the base of the dispenser flip open during the bread making cycle even when it is empty. This is normal. It is the dispenser automatically releasing ingredients 8 minutes before the end of the ‘knead 2’ phase, regardless of whether it has been loaded.

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 8 minutes before the end of the ‘knead 2’ phase. 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.

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OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

The table below outlines the different settings.

SETTING

PADDLE

DESCRIPTION

CRUST COLOR

LOAF SIZE

MORE INFORMATION

 

 

 

OPTIONS

OPTIONS

 

 

 

 

 

 

 

CUSTOM

Depends

This is a setting that allows you to modify the

Depends on selected

Depends on selected

‘Using the CUSTOM

 

on selected

preset, recommended temperatures and times for

setting

setting

setting’, page 36.

 

setting

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 favorite

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

BASIC

Collapsible

This is an all-purpose setting for white breads,

LIGHT

1.0lb (0.5kg)

Use the MODIFY button

 

 

whole wheat breads and whole grain breads that

MEDIUM

1.5lb (0.75kg)

to see the preset phase

 

 

contain more than 50% bread flour. Use this

DARK

2.0lb (1.0kg)

temperatures and times.

 

 

setting for packaged bread mixes.

 

2.5lb (1.25kg)

Refer to ‘Using the

 

 

 

 

 

MODIFY button’, page 34.

 

 

 

 

 

For recipes, refer to the

 

 

 

 

 

BASIC section, page 63.

 

 

 

 

 

 

BASIC

Collapsible

This is an all-purpose setting for white breads,

LIGHT

1.0lb (0.5kg)

Use the MODIFY button

RAPID

 

whole wheat breads and whole grain breads that

MEDIUM

1.5lb (0.75kg)

to see the preset phase

 

 

contain more than 50% bread flour. Use this

DARK

2.0lb (1.0kg)

temperatures and times.

 

 

setting for packaged bread mixes.

 

2.5lb (1.25kg)

Refer to ‘Using the

 

 

Unlike the BASIC setting, the BASIC RAPID

 

 

MODIFY button’, page 34.

 

 

setting reduces all three of the ‘rise’ phases,

 

 

For recipes, refer to the

 

 

shortening the entire cycle time by approximately

 

 

BASIC section, page 63.

 

 

an hour. For this reason, Instant Yeast (also known

 

 

 

 

 

as quick-rise yeast, rapid-rise yeast, fast-rising

 

 

 

 

 

yeast, fast-acting yeast or bread machine yeast)

 

 

 

 

 

must be used with this setting or the bread will not

 

 

 

 

 

rise and bake properly.

 

 

 

 

 

Almost any BASIC recipe can be modified for use

 

 

 

 

 

with the BASIC RAPID setting by replacing Active

 

 

 

 

 

Dry Yeast with an equal or larger amount of Instant

 

 

 

 

 

Yeast. We also recommend adding Vital Wheat

 

 

 

 

 

Gluten. For recommended quantities, Refer to ‘Vital

 

 

 

 

 

Wheat Gluten’, page 45 and ‘Yeast’, page 46.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

SETTING

PADDLE

DESCRIPTION

CRUST COLOR

LOAF SIZE

MORE INFORMATION

 

 

 

OPTIONS

OPTIONS

 

 

 

 

 

 

 

WHOLE

Collapsible

This is a setting for breads that contain more than

LIGHT

1.0lb (0.5kg)

Use the MODIFY button

WHEAT

 

50% whole wheat, whole grain, or specialty flour

MEDIUM

1.5lb (0.75kg)

to see the preset phase

 

 

such as barley or rye.

DARK

2.0lb (1.0kg)

temperatures and times.

 

 

Due to ingredient properties, breads baked on the

 

2.5lb (1.25kg)

Refer to ‘Using the

 

 

 

 

MODIFY button’, page 34.

 

 

WHOLE WHEAT setting are generally shorter and

 

 

 

 

denser than breads baked on the BASIC setting.

 

 

For recipes, refer to the

 

 

To encourage a lighter, higher loaf, unlike the

 

 

WHOLE WHEAT section,

 

 

BASIC setting, the WHOLE WHEAT setting has a

 

 

page 73.

 

 

‘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.

 

 

 

 

 

 

 

 

 

WHOLE

Collapsible

This is a setting for breads that contain more than

LIGHT

1.0lb (0.5kg)

Use the MODIFY button

WHEAT

 

50% whole wheat, whole grain, or specialty flour

MEDIUM

1.5lb (0.75kg)

to see the preset phase

RAPID

 

such as barley or rye.

DARK

2.0lb (1.0kg)

temperatures and times.

 

 

Unlike the WHOLE WHEAT setting, the WHOLE

 

2.5lb (1.25kg)

Refer to ‘Using the

 

 

 

 

MODIFY button’, page 34.

 

 

WHEAT RAPID setting reduces all three of the

 

 

 

 

‘rise’ phases, shortening the entire cycle time by

 

 

For recipes, refer to the

 

 

approximately an hour. For this reason, Instant

 

 

WHOLE WHEAT section,

 

 

Yeast (also known as quick-rise yeast, rapid-rise

 

 

page 73.

 

 

yeast, fast-rising yeast, fast-acting yeast or bread

 

 

 

 

 

machine yeast) must be used with this setting or

 

 

 

 

 

the bread will not rise and bake properly.

 

 

 

 

 

Almost any WHOLE WHEAT recipe can be

 

 

 

 

 

modified for use with the WHOLE WHEAT

 

 

 

 

 

RAPID setting by replacing Active Dry Yeast with

 

 

 

 

 

an equal or larger amount of Instant Yeast. We

 

 

 

 

 

also recommend adding Vital Wheat Gluten. For

 

 

 

 

 

recommended quantities, Refer to ‘Vital Wheat

 

 

 

 

 

Gluten’, page 45 and ‘Yeast’, page 46.

 

 

 

 

 

 

 

 

 

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OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

SETTING

PADDLE

DESCRIPTION

CRUST COLOR

LOAF SIZE

MORE INFORMATION

 

 

 

OPTIONS

OPTIONS

 

 

 

 

 

 

 

GLUTEN

Collapsible

This is a setting for breads that contain gluten free

LIGHT

2.0lb (1.0kg)

Use the MODIFY button

FREE

 

flours such as rice flour, tapioca flour, potato flour,

MEDIUM

2.5lb (1.25kg)

to see the preset phase

 

 

buckwheat flour, arrowroot etc.

DARK

Due to the ingredient

temperatures and times.

 

 

 

 

Refer to ‘Using the

 

 

Due to ingredient properties, the consistency of the

 

properties of gluten

 

 

 

MODIFY button’, page 34.

 

 

dough is wetter and more like a thick, sticky batter

 

free flours, the

 

 

 

 

 

 

than a firm dough ball. It is important not to over-

 

quantities for the

For recipes, refer to the

 

 

knead gluten-free doughs because of the reduced

 

1.0lb (0.5kg) and 1.5lb

GLUTEN FREE section,

 

 

elastic properties usually provided by gluten. For

 

(0.75kg) loaf do not

page 81.

 

 

this reason, in comparison to the BASIC setting,

 

fill the bread pan to

 

 

 

there is a shorter ‘knead’ phase, shorter ‘rise’ phase

 

the ideal volume for a

 

 

 

and due to the high moisture content, a higher

 

uniform loaf. For this

 

 

 

baking temperature.

 

reason, these loaf sizes

 

 

 

 

 

have been omitted.

 

 

 

 

 

 

 

CRUSTY

Collapsible

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

Not applicable

1.0lb (0.5kg)

Use the MODIFY button

LOAF

 

producing a bread with a crisp crust and a

The CRUSTY LOAF

1.5lb (0.75kg)

to see the preset phase

 

 

fine-textured, chewy inner crumb. These breads

2.0lb (1.0kg)

temperatures and times.

 

 

setting is preset with

 

 

are sometimes referred to as French, European,

2.5lb (1.25kg)

Refer to ‘Using the

 

 

the recommended

 

 

Continental, Artisan, Peasant or Country breads.

 

MODIFY button’, page 34.

 

 

crust color that

 

 

 

In comparison to the BASIC setting, the ‘rise’

 

For recipes, refer to the

 

 

produces a crisp

 

 

 

phase is longer, ‘bake’ time longer and ‘bake’

crusted loaf.

 

CRUSTY LOAF section,

 

 

temperature higher to produce a crisp crust and a

The MODIFY button

 

page 85.

 

 

firmer inner texture.

 

 

 

 

can be used to

 

 

 

 

 

 

 

 

 

 

modify the baking

 

 

 

 

 

temperature and/

 

 

 

 

 

or time if a crisper

 

 

 

 

 

or less crisp crust

 

 

 

 

 

is desired. Refer to

 

 

 

 

 

‘Using the MODIFY

 

 

 

 

 

button’, page 34.

 

 

 

 

 

 

 

 

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SETTING

PADDLE

DESCRIPTION

CRUST COLOR

LOAF SIZE

MORE INFORMATION

 

 

 

OPTIONS

OPTIONS

 

 

 

 

 

 

 

SWEET

Collapsible

This is a setting for breads high in sugar, fats

Not applicable

1.0lb (0.5kg)

Use the MODIFY button to see

 

 

and proteins.

The SWEET setting

1.5lb (0.75kg)

the preset phase temperatures

 

 

 

2.0lb (1.0kg)

and times. Refer to ‘Using the

 

 

Due to ingredient properties, sweet breads high

is preset with the

 

 

2.5lb (1.25kg)

MODIFY button’, page 34.

 

 

in sugar, fats and proteins tend to brown quicker.

recommended crust

 

 

 

 

 

 

For this reason, in comparison to the BASIC

color that prevents

 

For recipes, refer to the SWEET

 

 

setting, there is a lower ‘bake’ temperature.

over browning of

 

section, page 94.

 

 

 

most sweet breads

 

 

 

 

 

high in sugar, fat

 

 

 

 

 

and protein.

 

 

 

 

 

The MODIFY button

 

 

 

 

 

can be used to

 

 

 

 

 

modify the baking

 

 

 

 

 

temperature and/

 

 

 

 

 

or time if a lighter

 

 

 

 

 

or darker crust is

 

 

 

 

 

desired. Refer to

 

 

 

 

 

‘Using the MODIFY

 

 

 

 

 

button’, page 34.

 

 

 

 

 

 

 

 

YEAST

Collapsible

This is a setting for breads that contain baking

Not applicable

Not applicable

Use the MODIFY button to see

FREE

 

powder or baking soda rather than yeast to make

Like a cake mixture,

Like a cake

the preset phase temperatures

 

 

the bread rise. These breads have a cake-like

and times. Refer to ‘Using the

 

 

yeast free breads

mixture, yeast

 

 

texture and are sometimes referred to as quick

MODIFY button’, page 34.

 

 

require a fixed

free breads have

 

 

breads, batter breads or cake breads. Use this

For recipes, refer to the YEAST

 

 

baking temperature

fixed ingredient

 

 

setting for packaged corn bread, quick bread and

 

 

and time to produce

quantities to

FREE section, page 100.

 

 

cake mixes.

 

 

a specific crust color.

produce a specific

 

 

 

In comparison to the BASIC setting, the YEAST

 

 

 

For this reason, no

loaf size. For this

 

 

 

FREE setting jumps straight from the ‘knead’

crust color options

reason, no loaf

 

 

 

phase to the ‘bake’ phase - omitting the ‘rise’

are available on this

size options are

 

 

 

phase due to the omission of yeast.

setting.

available on this

 

 

 

 

The MODIFY button

setting.

 

 

 

 

can be used to

 

 

 

 

 

modify the baking

 

 

 

 

 

temperature and/

 

 

 

 

 

or time if a lighter

 

 

 

 

 

or darker crust is

 

 

 

 

 

desired. Refer to

 

 

 

 

 

‘Using the MODIFY

 

 

 

 

 

button’, page 34.

 

 

 

 

 

 

 

 

20

 

 

 

 

 

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OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

SETTING

PADDLE

DESCRIPTION

CRUST COLOR

LOAF SIZE

MORE INFORMATION

 

 

 

OPTIONS

OPTIONS

 

 

 

 

 

 

 

DOUGH-

Collapsible

This is a setting for bread doughs that are

Not applicable

Not applicable

Use the MODIFY button to see

BREAD

 

intended to be shaped by hand into traditional

 

 

the preset phase temperatures

 

 

loaf shapes or in special ways - dinner rolls, round

 

 

and times. Refer to ‘Using the

 

 

loaves, braids, twists, bread sticks, bagels etc -

 

 

MODIFY button’, page 34.

 

 

then baked using the BAKE ONLY setting or in

 

 

For recipes, refer to the DOUGH

 

 

an oven.

 

 

 

 

 

 

section, page 106 - 109.

 

 

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.

 

 

 

 

 

 

 

 

 

DOUGH-

Collapsible

This is a setting for pizza and focaccia doughs.

Not applicable

Not applicable

Use the MODIFY button to see

PIZZA

 

In comparison to the DOUGH-BREAD setting, the

 

 

the preset phase temperatures

 

 

 

 

and times. Refer to ‘Using the

 

 

DOUGH-PIZZA setting has a shorter ‘rise 1’ phase

 

 

 

 

 

 

MODIFY button’, page 34.

 

 

as the dough does not need to become a big puffy

 

 

 

 

 

 

 

 

 

mass that is characteristic of bread doughs.

 

 

For recipes, refer to the DOUGH

 

 

The only difference between pizza crust

 

 

section, page 110 - 111.

 

 

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.

 

 

 

 

 

 

 

 

 

DOUGH-

Collapsible

This is a setting for pasta doughs.

Not applicable

Not applicable

Use the MODIFY button to see

PASTA

 

In comparison to the DOUGH-BREAD and

 

 

the preset phase temperatures

 

 

 

 

and times. Refer to ‘Using the

 

 

DOUGH-PIZZA settings, the DOUGH-PASTA

 

 

 

 

 

 

MODIFY button’, page 34.

 

 

setting omits the ‘rise’ phase due to the omission

 

 

 

 

 

 

 

 

 

of yeast. At the end of the cycle, the dough

 

 

For recipes, refer to the

 

 

should be removed and allowed to rest at room

 

 

DOUGH section, page 112 - 115.

 

 

temperature before rolling and cutting.

 

 

 

 

 

 

 

 

 

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OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

SETTING

PADDLE

DESCRIPTION

CRUST COLOR

LOAF SIZE

MORE INFORMATION

 

 

 

OPTIONS

OPTIONS

 

 

 

 

 

 

 

BAKE

Collapsible

This is a setting to:

Not applicable

Not applicable

Use the BAKE setting with one

ONLY

 

- Darken or crispen loaves already baked

 

 

of the hand-shaping techniques

 

 

 

 

on pages 31-32.

 

 

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 140°F - 300°F (60°C - 150°C).

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

JAM

Fixed

This is a setting for making jams from fresh fruits.

Not applicable

Not applicable

Use the MODIFY button to see

 

 

They make a delicious accompaniment to freshly

 

 

the preset phase temperatures

 

 

baked bread. The bread maker is ideal for making

 

 

and times. Refer to ‘Using the

 

 

jam as the paddle continuously stirs ingredients.

 

 

MODIFY button’, page 34.

 

 

 

 

 

For recipes, refer to the JAM

 

 

 

 

 

section, page 116.

 

 

 

 

 

 

8. Select the Crust Color

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

The crust color 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 color, press the CANCEL button to return to the main menu and make your selection again.

22

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

– 1.0lb (0.5kg), 1.5lb (0.75kg), 2.0lb (1.0kg) or 2.5lb (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 2.0lb (1.0kg) and 2.5lb (1.25kg) loaf size can be selected on the GLUTEN FREE setting.

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OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

NOTE

Although the bread maker is capable of making 1.0lb (0.5kg), 1.5lb (0.75kg), 2.0lb (1.0kg) or 2.5lb (1.25kg) loaves, we recommend the larger sizes. The ingredient quantities for the 1.0lb (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 - 1.0lb (0.5kg), 1.5lb (0.75kg), 2.0lb (1.0kg) and 2.5lb (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 1.0lb loaf baked with fruit and nuts will be heavier than a plain 1.0lb loaf.

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

b)If you accidentally press the wrong loaf size, press the CANCEL button to return to the main menu and make your selection again.

10. Start the Bread Maker

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

a)To modify the recommended temperatures and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases, refer to ‘Using the MODIFY button’, page 34.

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

NOTE

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

c)To pause the cycle, press and hold the START | PAUSE button. Refer to ‘Using the PAUSE feature’, page 31.

d)To cancel the cycle, press and hold the CANCEL button. The LCD screen will return to the main menu.

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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

This phase will only occur on the WHOLE WHEAT, WHOLE WHEAT

 

perform optimally. It also allows heavy grains and flours to absorb

RAPID and JAM settings.

 

liquid, before softening and expanding for better gluten development.

 

 

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

 

 

 

 

‘Knead 1’

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

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

 

the flour.

in the cycle.

 

During this phase, the paddle will rotate slowly.

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.

 

 

 

‘Knead 2’

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

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

 

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

in the cycle.

 

form.

There may be lumps and unincorporated ingredients in the corners of

 

 

 

During this phase, the paddle will rotate faster and in both the

the bread pan. Be patient - the clockwise and counterclockwise direction

 

clockwise and counterclockwise direction. You may notice the

of the paddle will eventually incorporate all the ingredients before the

 

collapsible paddle automatically collapse into the flat position then

end of the ‘knead 2’ phase, however if necessary use a rubber spatula

 

return to the upright position multiple times during this phase. This

to fold in any flour from around the edges of the bread pan. This is

 

action allows the dough ball to accumulate all the unincorporated

especially important on the GLUTEN FREE and YEAST FREE settings.

 

ingredients in the corners of the bread pan.

Humidity, the way the flour is measured and the moisture content

 

The Automatic Fruit and Nut Dispenser will automatically release its

of the flour affects dough consistency. For this reason, you may wish

 

contents 8 minutes before the end of the ‘knead 2’ phase, regardless

to check the dough approximately 5-10 minutes into this phase. Lift

 

of whether it has been loaded.

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 (80°F/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’

The ‘rise’ phase, also known as ‘proofing’, is a period of rest that

If the dough is unevenly sitting to one side of the bread pan, it

‘Punch Down’

allows the gluten to become smooth and elastic. The dough ball will

should be centered over the paddle before the ‘rise 3’ phase to avoid

become a puffy mass that increases in size. This phase is important to

a lopsided loaf. This is especially important for the smaller 1.0lb

‘Rise 2’

the flavor of the bread.

(0.5kg) and 1.5lb (0.75kg) loaf sizes.

‘Punch Down’

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

TIP: Although the collapsible paddle will automatically collapse before the

 

The ‘rise 1’ and ‘rise 2’ phases are separated by two ‘punch down’

start of the ‘bake’ phase to minimize the hole at the bottom of the baked

 

loaf, you can also remove the paddle altogether for an even smaller hole. At

 

phases, also known as ‘deflating’. This phase is necessary to release

 

the start of the ‘rise 3’ phase, the ‘remove paddle’ alert will sound. Press and

 

the trapped carbon dioxide within the dough.

 

hold the START | PAUSE button to pause the cycle. With protective hot

 

During this phase, the paddle will rotate a few turns lasting approx.

 

pads or insulated oven mitts, lift open the lid. Hold the bread pan by the

 

10-15 seconds.

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 center 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 center 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.

 

 

 

‘Rise 3’

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

If the dough rises higher than the bread pan, open the lid, pierce

 

of this rise, the risen dough usually fills the bread pan, taking the

the top with a skewer or toothpick and allow it to gently deflate.

 

shape of the pan. This is why this phase is also as ‘shaping’.

This should prevent it from baking over the top of the bread pan,

 

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

collapsing or spilling onto the heating element.

 

 

 

 

 

‘Bake’

The ‘bake’ phase regulates the baking time and temperature

Steam will emit from the steam vents. This is normal. Do not cover

 

according to the individual recipe.

the steam vents or touch appliance surfaces as they will be hot.

 

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

 

 

 

 

‘Keep Warm’

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

To retain a crisp loaf crust, press and hold the CANCEL button and

 

up to 60 minutes before automatically turning off.

remove the bread pan before the ‘keep warm’ phase. The sides of the

 

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

loaf may concave and become soggy or the crust may become harder

 

and darker during the ‘keep warm’ phase.

 

To turn off the ‘keep warm’ phase, or to reduce the 60 minute keep

 

 

 

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

 

 

 

 

NOTE

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

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OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

NOTE

The bread maker is equipped with Power Failure Protection. If the power supply is interrupted then restored, this feature allows the cycle to automatically resume where it left off instead of starting from the beginning of the cycle. For the Power Failure Protection to activate, the bread maker must have been operating for a minimum of 5 minutes before the power was interrupted, and the power must be restored within

60 minutes. If the power is not restored within 60 minutes; if you are unsure when the outage occurred; or if the ‘bake’ phase was interrupted; it is recommended to discard the ingredients, particularly when using perishable ingredients such as dairy products, eggs, etc.

11. Remove the Bread Pan

a)When the cycle is complete, an alert will sound and the ‘keep warm’ phase will automatically begin to count up to 60 minutes. To retain a crisp loaf crust, we recommend removing the bread pan at this point. 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 heatsensitive 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.

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OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

12. Remove Bread from the Bread Pan

a)With protective hot pads or insulated oven mitts, hold the bread pan handle to one side and turn the bread pan upside down onto a wire rack. Gently shake the bread out of the bread pan. The paddle should remain in the bread pan. If

it is stuck in the bread, use a non-metal utensil to gently remove it, taking care not to scratch the paddle.

TIP

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

b)Place the bread upright on the wire rack to cool for at least 20 minutes before slicing.

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

CAUTION

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

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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 the lid to help cool the interior baking chamber. If the bread maker is too hot an error code will appear on the LCD screen. The bread maker will not operate until it cools down to the correct operating temperature for kneading. Refer to ‘Troubleshooting’, page 59.

b)With protective hot pads or insulted oven mitts, remove the paddle from the drive shaft inside the bread pan. Do not attempt to remove the paddle with your bare hand as it is very hot. If the paddle is difficult to remove, pour some warm water and a little detergent into the bread pan and

allow to stand for 10-20 minutes to loosen baked-on crust or crumb residue.

NOTE

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

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

14. Slice the Bread

a)When the bread has cooled sufficiently, place the bread onto a firmly seated breadboard.

TIP

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

b)Ensure the paddle is not in the bottom of the baked bread loaf and slice using a serrated bread knife or electric knife. A

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

15. Store the Bread

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

TIP

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

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OPTIONAL SETTINGS

on your Breville Bread Maker

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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 center of the ropes rather than the ends for a more even shape. When complete, rotate the half braided bread and repeat the procedure from the middle to the other end. Tuck the ends under and place into the bread pan. Carefully brush the top of the loaf with the egg wash and sprinkle with seeds if desired, careful not to spill or drip the egg wash and seeds inside the interior baking chamber as these will burn.

6.Return the bread pan to the baking chamber.

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

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OPTIONAL SETTINGS - PAUSE FEATURE

Pull-Apart Rolls

1.Prepare an egg wash using 1 egg white or 1 whole egg plus 1 tablespoon of water.

2.At the start of the ‘rise 3’ phase, press and hold the START | PAUSE button to pause the cycle.

3.Lift open the lid. Remove the bread pan from the baking chamber and close the lid.

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

5.Divide the dough into even pieces (12, 18, or 24) and roll each piece into a round ball. Create a single layer of dough balls in the bread pan. Carefully brush the layer with the egg wash and sprinkle with spices. Continue layering and spicing until

all the dough balls are used, careful not to spill or drip the egg wash and spices inside the interior baking chamber as these will burn.

6.Return the bread pan to the baking chamber.

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

Rolled Breads

1.Prepare an egg wash using 1 egg white or 1 whole egg plus 1 tablespoon of water.

2.At the end of the ‘rise 2’ phase, press and hold the START | PAUSE button to pause the cycle.

3.Lift open the lid. Remove the bread pan from the baking chamber and close the lid.

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

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

6.Return the bread pan to the baking chamber.

7.Close the lid. Press the START | PAUSE button to resume the cycle. The ‘rise 3’ phase will begin, followed by the ‘bake’ phase.

8.At 15 minutes into the ‘bake’ phase, press and hold the START | PAUSE button to pause the cycle.

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

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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 color and loaf size. Refer to Steps 1-9, ‘Operating your Breville Bread Maker – Beginners Guide’, page 13.

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 68°F-77°F (20°C-25°C).

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 center 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.

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.

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 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.

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Optional Settings – MODIFY button

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 36.

1.Using the SELECT push-dial, select the desired setting, crust color and loaf size. Refer to Steps 1-9, ‘Operating your Breville Bread Maker – Beginners Guide’, page 13.

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.

34

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.

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Optional Settings – MODIFY button

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

 

 

 

 

 

 

 

PHASE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SETTING

PRE-HEAT

PRE-HEAT

KNEAD 1

KNEAD 2

RISE

RISE 1

PUNCH

RISE 2

PUNCH

RISE 3

BAKE

BAKE

KEEP WARM

 

TEMP

TIME

TIME

TIME

TEMP

TIME

DOWN

TIME

DOWN

TIME

TIME

TEMP

TIME

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BASIC

 

 

0mins -

0mins -

80°F - 93°F

0mins -

0 - 120secs

0mins -

0 - 120secs

0mins -

0mins - 2hrs

140°F - 300°F

0mins -

 

 

 

1:00hrs

1:00hrs

(27°C - 34°C)

1:40hrs

 

1:40hrs

 

1:40hrs

 

(60°C - 150°C)

1:00hrs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BASIC

 

 

0mins -

0mins -

80°F - 93°F

0mins -

0 - 120secs

0mins -

0 - 120secs

0mins -

0mins - 2hrs

140°F - 300°F

0mins -

RAPID

 

 

1:00hrs

1:00hrs

(27°C - 34°C)

1:40hrs

 

1:40hrs

 

1:40hrs

 

(60°C - 150°C)

1:00hrs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

WHOLE

61°F - 77°F

0mins -

0mins -

0mins -

80°F - 93°F

0mins -

0 - 120secs

0mins -

0 - 120secs

0mins -

0mins - 2hrs

140°F - 300°F

0mins -

WHEAT

(16°C - 25°C)

1:00hrs

1:00hrs

1:00hrs

(27°C - 34°C)

1:40hrs

 

1:40hrs

 

1:40hrs

 

(60°C - 150°C)

1:00hrs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

WHOLE

61°F - 77°F

0mins -

0mins -

0mins -

80°F - 93°F

0mins -

0 - 120secs

0mins -

0 - 120secs

0mins -

0mins - 2hrs

140°F - 300°F

0mins -

WHEAT

(16°C - 25°C)

1:00hrs

1:00hrs

1:00hrs

(27°C - 34°C)

1:40hrs

 

1:40hrs

 

1:40hrs

 

(60°C - 150°C)

1:00hrs

RAPID

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

GLUTEN

 

 

0mins -

0mins -

80°F - 93°F

0mins -

0 - 120secs

 

 

0mins -

0mins - 2hrs

140°F - 300°F

0mins -

FREE

 

 

1:00hrs

1:00hrs

(27°C - 34°C)

1:40hrs

 

 

 

1:40hrs

 

(60°C - 150°C)

1:00hrs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CRUSTY

 

 

0mins -

0mins -

80°F - 93°F

0mins -

0 - 120secs

0mins -

0 - 120secs

0mins -

0mins - 2hrs

140°F - 300°F

0mins -

LOAF

 

 

1:00hrs

1:00hrs

(27°C - 34°C)

1:40hrs

 

1:40hrs

 

1:40hrs

 

(60°C - 150°C)

1:00hrs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SWEET

 

 

0mins -

0mins -

80°F - 93°F

0mins -

0 - 120secs

0mins -

0 - 120secs

0mins -

0mins - 2hrs

140°F - 300°F

0mins -

 

 

 

1:00hrs

1:00hrs

(27°C - 34°C)

1:40hrs

 

1:40hrs

 

1:40hrs

 

(60°C - 150°C)

1:00hrs

YEAST FREE

 

 

10mins - 30mins

 

 

 

 

 

 

0mins - 2hrs

140°F - 300°F

0mins-

 

 

 

 

 

 

 

 

 

 

 

 

(60°C - 150°C)

1:00hrs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DOUGH -

 

 

0mins -

0mins -

80°F - 93°F

0mins -

 

 

 

 

 

 

 

BREAD

 

 

1:00hrs

1:00hrs

(27°C - 34°C)

1:40hrs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DOUGH -

 

 

0mins -

0mins -

80°F - 93°F

0mins -

 

 

 

 

 

 

 

PIZZA

 

 

1:00hrs

1:00hrs

(27°C - 34°C)

1:40hrs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DOUGH -

 

 

10mins - 30mins

 

 

 

 

 

 

 

 

 

PASTA

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BAKE ONLY

 

 

 

 

 

 

 

 

 

 

0mins - 2hrs

140°F - 300°F

 

 

 

 

 

 

 

 

 

 

 

 

 

(60°C - 150°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

JAM

140°F - 158°F

0mins -

 

 

 

 

 

 

 

 

0mins - 2hrs

140°F - 300°F

 

 

(60°C - 70°C)

1:00hrs

 

 

 

 

 

 

 

 

 

(60°C - 150°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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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.

This is particularly useful if you have a favorite 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.

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, page 121.

36

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 color, loaf size and the temperature and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases. Refer to the table on page 35.

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 37.

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.

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Optional Settings – CUSTOM setting

7.Alternatively, to activate the Delay Start feature, press the 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 33.

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 color, 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.

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TIPS FOR BETTER BREAD MAKING

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Tips for Better Bread Making

Measuring and Weighing Ingredients

With bread machine 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.

NOTE

The recipes in this instruction booklet were developed using American imperial weights and measurements. These may differ slightly from metric weights and measurements, so care should be taken to compensate for variances.

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 80°F (27°C) unless stated otherwise.

Dry Measuring Cups and Spoons

For dry ingredients, use nested 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 68°F-77°F (20°C-25°C) unless stated otherwise.

When using measuring spoons for either liquid or dry ingredients such as yeast, sugar, salt, dry milk or honey, 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.

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Tips for Better Bread Making

As a general guide:

1 cup bread flour

= 5 ounces

 

 

1 cup whole wheat flour

= 4 ounces

 

 

1 cup all purpose flour

= 4¾ ounces

 

 

1 tablespoon butter

= ½ ounce (18 stick)

2 tablespoons butter

= 1 ounce (¼ stick)

 

 

¼ cup butter

= 2 ounces (½ stick)

 

 

½ cup butter

= 4 ounces (1 stick)

 

 

1 cup granulated sugar

= 8 ounces

 

 

1 tablespoon granulated sugar

= ½ ounce

 

 

1 cup brown sugar

= 6 ounces

 

 

1 tablespoon brown sugar

= 13 ounce

1 cup chopped nuts

= 4 ounces

 

 

1 cup fruits

= 5¼ ounces

 

 

1 cup chocolate chips

= 3 ounces

 

 

40

Measurement Conversion Chart

Bread machine recipes often call for some less common measurements such as an 18 cup. Use this chart to familiarize yourself with their equivalents.

1½ teaspoons

= ½ tablespoon

 

 

3 teaspoons

= 1 tablespoon

 

 

4 teaspoons

= 113 tablespoons

½ tablespoon

= 1½ teaspoons

 

 

1 tablespoon

= 3 teaspoons

 

 

2 tablespoons

= 18 cup

4 tablespoons

= ¼ cup

 

 

5 tablespoons + 1 teaspoon

= 13 cup

8 tablespoons

=½ cup

 

 

12 tablespoons

= ¾ cup

 

 

16 tablespoons

= 1 cup

 

 

¼ cup

= 4 tablespoons

 

 

13 cup

= 5 tablespoons + 1 teaspoon

½ cup

= 8 tablespoons

 

 

¾ cup

= 12 tablespoons

 

 

1 cup

= 16 tablespoons

 

 

18 cup

= 2 tablespoons

38 cup

= ¼ cup + 2 tablespoons

58 cup

= ½ cup + 2 tablespoons

78 cup

= ¾ cup + 2 tablespoons

118 cup

= 1 cup + 2 tablespoons

1¼ cup

= 1 cup + 4 tablespoons

 

 

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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 1 pound 3-cup flour recipe will produce a loaf that is about 1½ pounds 4-cup flour recipe will produce a loaf that is about 2 pounds 5-cup flour recipe will produce a loaf that is about 2½ pounds

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 1lb to 2.5lb (0.5kg to 1.25kg) 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 flavor.

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THE VITAL INGREDIENTS

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The Vital Ingredients

BREAD IMPROVER – ASCORBIC ACID (VITAMIN C)

A bread improver will help strengthen the framework of the bread resulting in a loaf that is lighter in texture, higher in volume, more stable and with enhanced keeping qualities. 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 unflavored, 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.

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.

BAKING SODA

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

EGGS

Eggs add flavor, 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.

TIP

Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

FATS

Fats, such as unsalted butter, olive oil or vegetable oil, add taste, texture, moisture and enhanced keeping qualities to breads.

If unsalted butter is used, it should be cut into ½” 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 flavor 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 stands which interlock to trap the gases produced by yeast. This process increases as the dough undergoes kneading and provides the dough with the structure required to produce the weight and shape of the bread.

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The Vital Ingredients

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.

All-Purpose Flour

All-purpose flour can be bleached or unbleached, we recommend the unbleached variety. This flour is ideal for yeast free breads (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.

Bread Flour

Bread flour, also known as baker’s flour or bread machine flour is a high protein (gluten), white wheat flour. For bread machine baking, we recommend using unbleached bread flour over allpurpose flour as it produces a tall, springy loaf. “King Arthur” unbleached bread flour was used in the development of all bread flour recipes contained in this booklet.

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-Rising Flour

Self-rising flour is not recommended for bread machine baking as it contains leavening ingredients that interfere with

44

bread making. This flour is more suited for biscuits, scones, shortcakes, pancakes or waffles.

Whole Wheat Flour

Whole wheat 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 fiber, the loaf is generally smaller and heavier than white loaves.

TIP

Whole wheat flour with low protein (gluten) can be improved by adding vital wheat gluten (see below).

Vital Wheat Gluten

Vital wheat gluten is manufactured from wheat flour that has been treated to remove most of the starch, leaving a flour with very high protein content. Adding vital wheat gluten can improve the structure, increase volume and lighten texture

when using a low protein, all-purpose, whole wheat, rye or stone ground flour.

TIP

We recommend adding vital wheat gluten to Instant Yeast (also known as quick-rise yeast, rapid-rise yeast, fast-rising yeast, fast-acting yeast or bread machine yeast) when using the BASIC RAPID and WHOLE WHEAT RAPID settings as it produces a better rise during the shortened ‘rise’ phase.

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The Vital Ingredients

As a general guide:

2.5lb loaf size = add 2¾ teaspoons vital wheat gluten 2.0lb loaf size = add 2½ teaspoons vital wheat gluten 1.5lb loaf size = add 2 teaspoons vital wheat gluten 1.0lb loaf size = add 1½ teaspoons vital wheat gluten

GLAZES

Glazes enhance the flavor 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.

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 confectioner’s sugar with 1 to 2 tablespoons of milk until smooth. Drizzle over raisin bread or sweet breads when they are almost cool.

MILK

Milk enhances the flavor and increases the nutritional value of bread. All liquids, including milk, should be 80°F (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.

SALT

Salt is an important ingredient in yeast bread recipes. It not only enhances flavor, 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 or kosher salt can be used.

SUGAR

Sugar provides food for the yeast, sweetness and flavor to the crumb and helps brown the crust. White sugar, brown sugar, honey and golden syrup are all suitable to use. When using honey or golden syrup it must be counted as additional liquid.

WATER

When bread machine baking, all liquids, particularly water, should be 80°F (27°C) unless stated otherwise. Temperatures too cool or too warm can prevent the yeast from activating.

45

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The Vital Ingredients

YEAST

Through a fermentation process, yeast produces carbon dioxide 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. Three main types of domestic yeast are available, see page 15.

We recommend using Active Dry Yeast for the standard settings and Instant Yeast for the shorter BASIC RAPID and WHOLE WHEAT RAPID settings. Almost any recipe can be modified for use with the RAPID settings with an equal or larger amount of Instant Yeast.

As a general guide, when using the RAPID settings:

2.5lb loaf size = substitute Active Dry Yeast for 3½ teaspoons Instant Yeast

2.0lb loaf size = substitute Active Dry Yeast for 3 teaspoons Instant Yeast

1.5lb loaf size = substitute Active Dry Yeast for 2½ teaspoons Instant Yeast

1.0lb loaf size = substitute Active Dry Yeast for 2 teaspoons Instant Yeast

“Red Star” brand yeast (‘Active Dry Yeast’, ‘Quick Rise Yeast’ and ‘Bread Machine Yeast’) were used in the development of all yeasted recipes contained in this booklet. You can use any brand, however always ensure the liquid ingredients are 80°F (27°C) to ensure the yeast properly activates. Check the used by date, as stale yeast will prevent the bread from rising.

Follow these steps if you are unsure of the freshness of your yeast.

1.Using a liquid measuring cup, dissolve 1 teaspoon of granulated sugar in ½ cup warm tap water at 110°F-115°F (43°C-46°C). A thermometer is the most accurate way

to determine the correct liquid temperature, however if unavailable, the tap water should be warm but not hot to the touch.

2.Stir in one ¼ oz. packet (7g) or 2¼ teaspoons of room temperature yeast until there are no yeast granules on top.

3.In three to four minutes, the yeast will have absorbed enough liquid to activate and start to rise. After ten minutes, the foamy yeast mixture should have risen to the 1-cup mark and have a rounded top.

4.If this is true, your yeast is active and should be used in your recipe immediately. Remember to deduct a ½ cup of liquid from the recipe to adjust for the water used in this test.

5.If the yeast did not rise to the 1-cup mark, your yeast has little or no activity. Discard this yeast.

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.

46

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47

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CARE & CLEANING

your Breville Bread Maker

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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.

49

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care & cleaning

Cleaning the Bread Pan

1.Half fill the bread pan with warm soapy water. A nonabrasive 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 wingnut and drive shaft. Submerge and 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 discoloration 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.

50

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 non-

abrasive 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

INGREDIENTS

Problem

Easy Solution

 

 

Can other bread recipes be

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

made in this machine?

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

 

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.

 

 

Can powdered products

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

be used in place of fresh

the Delay Start feature, however always ensure to add the water to the bread pan first, then

products and visa-versa?

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.

 

 

Can butter or margarine be

Yes, but the bread crumb may appear a more creamy, yellow color.

used in place of oil?

 

 

 

Can other sweetening

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

agents be used in place of

sweet liquids for sugar, ensure to decrease the same measurement of liquid to equal the

sugar?

liquid sugar substitute. We do not recommend powdered or liquid artificial sweeteners.

 

 

Can salt be omitted?

Salt plays a very important part in bread making. Omitting it will decrease water retention

 

in the dough, as well as affect mixing, the strength of the gluten development and the

 

fermentation of the yeast. In the finished bread, salt improves the loaf shape, crumb

 

structure and crust color, as well as extending shelf life and enhancing flavor.

 

 

53

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troubleshooting

INGREDIENTS

Problem

Easy Solution

 

 

Can I use home-ground or

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

home-milled flour?

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.

 

 

Why do the ingredients need

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

to be placed in the bread pan

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

in the specified order?

 

 

 

TEMPERATURES

Problem

Easy Solution

 

 

Are the room and water

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

temperatures important?

the quality of the bread. The average room temperature is approximately 68°F-77°F

 

(20°C-25°C). Dry ingredients should be at room temperature and liquids at 80°F (27°C)

 

unless stated otherwise. Never use hot water as it will kill the yeast.

 

 

Why is the ‘bake’

Due to the small, enclosed baking chamber and close proximity of the heating element, the

temperature range so low?

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 357°F (190°C)

 

can be successfully baked in the bread maker at 300°F (150°C). When using or developing

 

your own recipes, we recommend using the oven’s 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.

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

What can I do?

Failure Protection will automatically resume the cycle where it was interrupted, when

 

power is restored.

 

 

If the CANCEL button was

Reselect the bread setting and allow dough to re-knead and continue through the rising

accidentally pressed during the

and baking process. The result may be a loaf higher in volume and lighter in texture.

‘knead’ phase, what can I do?

 

 

 

If the CANCEL button was

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

accidentally pressed during the

Allow the dough to rise until almost near the top of the pan. Turn the bread maker on.

‘rise’ phase, what can I do?

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

 

the START | PAUSE button to activate the cycle.

 

 

If the CANCEL button was

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

accidentally pressed during the

the START | PAUSE button to activate the cycle.

‘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

 

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 (80°F/27°C)

 

and dry ingredients (68°F-77°F/20°C-25°C).

 

 

Why do large holes appear

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

inside the bread?

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

Usually this is because the ingredients are not in balance or low protein flour is used. Check the

bread collapse?

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.

 

 

Why does the bread

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

sometimes vary in height

temperature, length of the Delay Start timer and fluctuations in household current. The

and shape?

bread shape can also be affected if stale ingredients are used or are incorrectly measured.

 

 

Why is my whole wheat loaf

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

shorter than my regular

will be a shorter and smaller loaf.

white loaf?

 

 

 

Why does bread color differ?

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

 

crust color 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.

 

 

Why does bread sometimes

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

have a strange odor?

use fresh ingredients and accurate measurements.

 

 

Why does flour sometimes

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

stick to the side 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.

 

 

56

 

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troubleshooting

BAKING BREAD

Problem

Easy Solution

 

 

Why does the paddle come

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

out with the bread?

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. Refer to page 25.

 

 

Why is there smoke coming

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

out of the bread maker?

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

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

feature be set past 13 hours?

many hours. This is especially the case during summer, when the Delay Start feature should

 

be set to a shorter period of time.

 

 

Why can’t some ingredients

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

be used with the Delay

if left unrefrigerated for more than one hour.

Start feature?

 

 

 

 

57

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troubleshooting

FRUIT AND NUT DISPENSER

Problem

Easy Solution

 

 

The base of the Fruit and

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

Nut Dispenser is open.

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,

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

are there any adjustments I

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

should make?

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. See page 24.

 

For further information, try contacting the State Extension Service of a “high altitude” state.

 

 

I live in a dry or humid

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

climate, are there any

pay attention to the dough consistency. See page 24.

adjustments I should make?

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

 

No

Damp or

Loaf Rises

Loaf

Loaf is

 

 

Movement

Sticky

Too High

Rises

Short &

 

 

in Bread

Loaf

 

then

Dense

 

 

Pan

 

 

Falls

 

 

 

 

 

 

 

 

Operational

Paddle or Bread Pan not assembled securely

 

 

 

 

 

Errors

See pages 13 and 15 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 77°F (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. Bread slices

 

 

 

 

 

 

best when allowed to cool for a minimum 20 minutes.

 

 

 

 

 

 

 

 

 

 

 

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troubleshooting

PROBLEM

 

No

Damp or

Loaf Rises

Loaf Rises

Loaf is

 

 

Movement

Sticky

Too High

then Falls

Short &

 

 

in Bread

Loaf

 

 

Dense

 

 

Pan

 

 

 

 

 

 

 

 

 

 

 

Water

Not enough

 

 

 

 

 

 

Check dough consistency during the ‘knead 2’ phase, see

 

 

 

 

 

 

page 24. If it is too dry, add liquid (80°F/27°C), ½ to 1

 

 

 

 

 

 

tablespoon at a time.

 

 

 

 

 

 

 

 

 

 

 

 

 

Too much

 

 

 

 

 

 

Check dough consistency during the ‘knead 2’ phase, see

 

 

 

 

 

 

page 24. If it is too wet, add flour 1 tablespoon at a time. .

 

 

 

 

 

 

 

 

 

 

 

 

 

Temperature too hot or too cold

 

 

 

 

 

 

Water and liquids should be 80°F (27°C) unless stated

 

 

 

 

 

 

otherwise.

 

 

 

 

 

Flour

Not enough

 

 

 

 

 

 

Check dough consistency during the ‘knead 2’ phase, see

 

 

 

 

 

 

page 24. If it is too wet, add flour 1 tablespoon at a time.

 

 

 

 

 

 

 

 

 

 

 

 

 

Too much

 

 

 

 

 

 

Check dough consistency during the ‘knead 2’ phase, see

 

 

 

 

 

 

page 24. If it is too dry, add liquid (80°F/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.

 

 

 

 

 

 

 

 

 

 

 

 

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troubleshooting

PROBLEM

No

Damp or

Loaf Rises

Loaf Rises

Loaf is

 

Movement

Sticky

Too High

then Falls

Short &

 

in Bread

Loaf

 

 

Dense

 

Pan

 

 

 

 

 

 

 

 

 

 

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 to page 46 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 center 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.

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RECIPES

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BASIC

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

To reduce the total cycle time by approx. 1 hour, select the BASIC RAPID setting. Follow the recipe and instructions for the BASIC version, however replace the Active Dry Yeast with Instant (aka Quick-Rise, Rapid Rise) or Bread Machine Yeast and add the vital wheat gluten as it helps produce a better result during the shorter ‘rise’ phase.

INGREDIENTS

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

Yeast: Instant (aka Quick-Rise, Rapid Rise) or Bread Machine

3½ teaspoons

3 teaspoons

2½ teaspoons

2 teaspoons

 

 

 

 

 

Vital wheat gluten

2¾ teaspoons

2½ teaspoons

2 teaspoons

1½ teaspoons

 

 

 

 

 

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BASIC - Basic White Bread

BREAD NAME

Basic White Bread

 

 

 

SETTING

Basic

 

 

 

 

PADDLE

Collapsible

 

 

 

 

CRUST COLOR OPTIONS

Light, Medium, Dark

 

 

 

DELAY START

yes

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

 

 

Water, 80°F (27°C)

 

 

1¾ cups + 1 tablespoon

1½ cups

1 cup + 2 tablespoons

¾ cup

 

 

 

 

 

 

Unsalted butter, ½" pieces at room temperature

 

2½ tablespoons

2 tablespoons

1½ tablespoons

1 tablespoon

 

 

 

 

 

 

 

Salt

 

 

2½ teaspoons

2 teaspoons

1½ teaspoons

1 teaspoon

 

 

 

 

 

 

 

Sugar, granulated

 

 

2½ tablespoons

2 tablespoons

1½ tablespoons

1 tablespoon

 

 

 

 

 

 

 

Bread flour

 

 

5 cups

4 cups

3 cups

2 cups

 

 

 

 

 

 

 

Vital wheat gluten (optional)

 

 

2¾ teaspoons

2½ teaspoons

2 teaspoons

1½ teaspoons

 

 

 

 

 

 

 

Milk powder

 

 

3½ tablespoons

3 tablespoons

2½ tablespoons

1½ tablespoons

 

 

 

 

 

 

 

Yeast: Active Dry

 

 

2¼ teaspoons

2 teaspoons

1½ teaspoons

1¼ teaspoons

 

 

 

 

 

 

 

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Select the BASIC setting, desired crust color and loaf size. Press the START | PAUSE button. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.

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BASIC - Rosemary Olive Oil Bread

BREAD NAME

Rosemary Olive Oil Bread

 

 

 

SETTING

Basic

 

 

 

PADDLE

Collapsible

 

 

 

CRUST COLOR OPTIONS

Light, Medium, Dark

 

 

 

DELAY START

yes

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

 

Water, 80°F (27°C)

 

2 cups

1½ cups

1 cup + 2 tablespoons

¾ cup

 

 

 

 

 

 

Olive oil, extra virgin

 

¼ cup + 1 teaspoon

¼ cup

3 tablespoons

2 tablespoons

 

 

 

 

 

 

Salt

 

2½ teaspoons

2 teaspoons

1½ teaspoons

1 teaspoon

 

 

 

 

 

 

Bread flour

 

5 cups

4 cups

3 cups

2 cups

 

 

 

 

 

 

Vital wheat gluten (optional)

 

2¾ teaspoons

2½ teaspoons

2 teaspoons

1½ teaspoons

 

 

 

 

 

 

Dried rosemary

 

¼ cup + 1 teaspoon

¼ cup

3 tablespoons

2 tablespoons

 

 

 

 

 

 

Yeast: Active Dry

 

2¾ teaspoons

2½ teaspoons

1¾ teaspoons

1¼ teaspoons

 

 

 

 

 

 

OPTIONAL TOPPING

 

 

 

 

 

 

 

 

 

 

 

Dried rosemary

 

2 tablespoons

2 tablespoons

1 tablespoon

1 tablespoon

 

 

 

 

 

 

Flaked salt

 

1 teaspoon

1 teaspoon

½ teaspoon

½ teaspoon

 

 

 

 

 

Egg wash: 1 egg + 1 tablespoon water, beaten

 

 

 

 

 

 

 

 

 

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Select the BASIC setting, desired crust color and loaf size. Press the START | PAUSE button. If using the topping, brush the top of the dough with the egg wash at the end of the final rise (prior to bake). Sprinkle the dried rosemary over the loaf, then sprinkle with the flaked salt. Close the lid. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool.

Bread will slice best when allowed to cool.

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BASIC - Potato Sour Cream and Chives

BREAD NAME

Potato Sour Cream and Chives

 

 

SETTING

Basic

 

 

 

PADDLE

Collapsible

 

 

 

CRUST COLOR OPTIONS

Light, Medium, Dark

 

 

 

DELAY START

No

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

 

Potato water, 80°F (27°C)

 

1 cup

¾ cup + 1 tablespoon

M cup

L cup

 

 

 

 

 

 

Mashed potato

 

1 cup

¾ cup

M cup

L cup

 

 

 

 

 

 

Sour cream

 

½ cup

L cup + 1 tablespoon

¼ cup

3 tablespoons

 

 

 

 

 

 

Fresh chives, chopped

 

¼ cup

3 tablespoons

2 tablespoons

1½ tablespoons

 

 

 

 

 

Unsalted butter, ½" pieces at room temperature

¼ cup

3 tablespoons

2 tablespoons

1½ tablespoons

 

 

 

 

 

 

Salt

 

2½ teaspoons

2 teaspoons

1 ½ teaspoons

1 teaspoon

 

 

 

 

 

 

Sugar, granulated

 

2 tablespoons

1½ tablespoons

1 ¼ tablespoons

1 tablespoon

 

 

 

 

 

 

Bread flour

 

4 cups

3¼ cups

2M cups

1M cups

 

 

 

 

 

 

Vital wheat gluten (optional)

 

2¾ teaspoons

2½ teaspoons

2 teaspoons

1½ teaspoons

 

 

 

 

 

 

Milk powder

 

2 tablespoons

1½ tablespoons

1¼ tablespoons

1 tablespoon

 

 

 

 

 

 

Yeast: Active Dry

 

2 teaspoons

1½ teaspoons

1¼ teaspoons

1¼ teaspoons

 

 

 

 

 

 

This light and airy loaf bakes with a crisp exterior. Use it with smoked salmon and cream cheese, or a bacon, lettuce and tomato sandwich.

Cook the potato in water until fork tender. Reserve enough of the potato water required in the recipe and allow to cool to 80°F (27°C). Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Select the BASIC setting, desired crust color and loaf size. Press the START | PAUSE button. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.

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BASIC - Bread for Stuffing

BREAD NAME

Bread for Stuffing

 

 

 

SETTING

Basic

 

 

 

PADDLE

Collapsible

 

 

 

CRUST COLOR OPTIONS

Light, Medium, Dark

 

 

 

DELAY START

yes

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

 

Water, 80°F (27°C)

 

1M cups

1L cups

1 cup

M cup

 

 

 

 

 

Unsalted butter, ½" pieces at room temperature

4 tablespoons

3 tablespoons

2¼ tablespoons

1½ tablespoons

 

 

 

 

 

 

Salt

 

2½ teaspoons

2 teaspoons

1½ teaspoons

1 teaspoon

 

 

 

 

 

 

Sugar, granulated

 

2½ tablespoons

2 tablespoons

1½ tablespoons

1 tablespoon

 

 

 

 

 

 

Bread flour

 

3 cups

2½ cups

1¾ cups + 2 tablespoons

1¼ cups

 

 

 

 

 

 

Vital wheat gluten (optional)

 

2¾ teaspoons

2 ½ teaspoons

2 teaspoons

1½ teaspoons

 

 

 

 

 

 

Milk powder

 

¼ cup

3 tablespoons

2¼ tablespoons

1½ tablespoons

 

 

 

 

 

 

Fresh sage, chopped

 

L cup

¼ cup

3 tablespoons

2 tablespoons

 

 

 

 

 

 

Fresh thyme, chopped

 

¼ cup

3 tablespoons

2¼ tablespoons

1½ tablespoons

 

 

 

 

 

 

Black pepper

 

¾ teaspoon

½ teaspoon

½ teaspoon

¼ teaspoon

 

 

 

 

 

 

Onion powder

 

2¼ teaspoons

2 teaspoons

1 teaspoon

¾ teaspoon

 

 

 

 

 

 

Garlic powder

 

1 teaspoon

¾ teaspoon

½ teaspoon

¼ teaspoon

 

 

 

 

 

 

Yeast: Active Dry

 

2 teaspoons

1¾ teaspoons

1½ teaspoons

1¼ teaspoons

 

 

 

 

 

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER

 

 

 

 

 

 

 

 

 

Dried cranberries (optional)

 

L cup

L cup

L cup

¼ cup

 

 

 

 

 

 

Toasted pecans (optional)

 

L cup

L cup

L cup

¼ cup

 

 

 

 

 

 

This bread can be used as a stuffing for chicken and turkey. All the flavors are baked directly into the bread.

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in

the order listed. Secure the bread pan inside the baking chamber. Place the dried cranberries

and toasted pecans into the Automatic Fruit & Nut Dispenser. Select the BASIC setting, desired crust color and loaf size. Press the START | PAUSE button. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.

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BASIC - PB & J Bread

BREAD NAME

PB & J Bread

 

 

 

SETTING

Basic

 

 

 

PADDLE

Collapsible

 

 

 

CRUST COLOR OPTIONS

Light, Medium, Dark

 

 

 

DELAY START

No

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

 

Water, 80°F (27°C)

 

2 cups

1M cups

1¼ cups

¾ cup + 2 tablespoons

 

 

 

 

 

Unsalted butter, ½" pieces at room temperature

3 tablespoons

2½ tablespoons

2 tablespoons

1 tablespoon

 

 

 

 

 

 

Salt

 

2¼ teaspoons

2 teaspoons

1¾ teaspoons

1 teaspoon

 

 

 

 

 

 

Sugar, granulated

 

3 tablespoons

2½ tablespoons

2 tablespoons

1 tablespoon

 

 

 

 

 

 

Smooth peanut butter

 

½ cup

L cup

¼ cup

3 tablespoons

 

 

 

 

 

 

Bread flour

 

2½ cups

2 cups

1½ cups + 1 tablespoon

1 cup

 

 

 

 

 

 

Whole wheat flour

 

2 cups

1M cups

1¼ cups

¾ cup + 2 tablespoons

 

 

 

 

 

 

Vital wheat gluten (optional)

 

2¾ teaspoons

2½ teaspoons

2 teaspoons

1½ teaspoons

 

 

 

 

 

 

Yeast: Active Dry

 

1¾ teaspoons

1½ teaspoons

1¼ teaspoons

1 teaspoon

 

 

 

 

 

 

FILLING

 

 

 

 

 

 

 

 

 

 

 

Seedless raspberry jam*

 

½ cup

½ cup

L cup

¼ cup

 

 

 

 

 

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER

 

 

 

 

 

 

 

 

 

Whole peanuts, unsalted

 

¾ cup

¾ cup

M cup

½ cup

 

 

 

 

 

 

OPTIONAL TOPPING

 

 

 

 

 

 

 

 

 

 

 

Peanuts

 

¾ cup

½ cup

L cup

L cup

 

 

 

 

 

Egg wash: 1 egg + 1 tablespoon water, beaten

 

 

 

 

 

 

 

*Any seedless fruit jam may be substituted for this recipe.

 

 

 

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BASIC - PB & J Bread

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed, except for the jam. Secure the bread pan inside the baking chamber. Place the peanuts into the Automatic Fruit & Nut Dispenser. Select the BASIC setting, desired crust color and loaf size. Press the START | PAUSE button. At the end of the second rise and final punch down, press and hold the START | PAUSE button to momentarily pause the cycle. Remove the dough from the bread pan. On a lightly floured surface, roll the dough out into a rectangle about 6” (15cm) wide and 13” (33cm) long. Spread the jam all over the dough, leaving a 1” (2.5cm) border. From the top short end, fold the dough over L of the way down. Then take the shortest end closest to you and roll the dough “jelly roll” style, into a tight roll, sealing the side edges as you roll. Seal the seam by pinching it against the folded dough. Remove the collapsible paddle from the bread pan and place the rolled dough, seam side down, into the bread pan. Use caution as the paddle will be hot. Brush the top with the egg wash and sprinkle with peanuts if desired. Close the lid. Press the START | PAUSE button to resume the cycle. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.

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BASIC - Cheddar Cheese and Jalapeño Corn Bread

BREAD NAME

Cheddar Cheese and Jalapeño Corn Bread

 

 

SETTING

Basic

 

 

 

PADDLE

Collapsible

 

 

 

CRUST COLOR OPTIONS

Light, Medium, Dark

 

 

 

DELAY START

No

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

 

Water, 80°F (27°C)

 

1½ cups

1¼ cups

1 cup

¾ cup

 

 

 

 

 

Unsalted butter, ½" pieces at room temperature

3 tablespoons

2½ tablespoons

2 tablespoons

1 tablespoon

 

 

 

 

 

 

Salt

 

2 teaspoons

1¾ teaspoons

1¼ teaspoons

1 teaspoon

 

 

 

 

 

 

Sugar, granulated

 

¼ cup

3 tablespoons

2 tablespoons

1½ tablespoons

 

 

 

 

 

 

Bread flour

 

4½ cups

3 cups

2M cups

1½ cups

 

 

 

 

 

 

Vital wheat gluten (optional)

 

2¾ teaspoons

2½ teaspoons

2 teaspoons

1½ teaspoons

 

 

 

 

 

 

Corn meal

 

M cup

½ cup + 1 tablespoon

L cup + 1 tablespoon

¼ cup

 

 

 

 

 

 

Shredded cheddar cheese

 

1½ cups

1¼ cups

1 cup

¾ cup

 

 

 

 

 

 

Jalapeno, finely diced

 

2 tablespoons

1¾ tablespoons

1 tablespoon

1 tablespoon

 

 

 

 

 

 

Milk powder

 

3 tablespoons

1¾ tablespoons

1 tablespoon

1 tablespoon

 

 

 

 

 

 

Yeast: Active Dry

 

2 teaspoons

1¾ teaspoons

1 teaspoon

1 teaspoon

 

 

 

 

 

 

OPTIONAL TOPPING

 

 

 

 

 

 

 

 

 

 

 

Shredded cheddar cheese

 

¼ cup

¼ cup

3 tablespoons

2 tablespoons

 

 

 

 

 

Egg wash: 1 egg + 1 tablespoon water, beaten

 

 

 

 

 

 

 

 

 

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Select the BASIC setting, desired crust color and loaf size. Press the START | PAUSE button. If using the topping, brush the dough at the end of the final rise (prior to bake) with the egg wash and sprinkle shredded cheddar cheese on top. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.

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BASIC - Milk & honey bread

BREAD NAME

Milk & Honey Bread

 

 

 

SETTING

Basic

 

 

 

 

PADDLE

Collapsible

 

 

 

 

CRUST COLOR OPTIONS

Light, Medium, Dark

 

 

 

DELAY START

No

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

 

Milk, scalded and cooled to 80°F (27°C)

 

1M cups

1½ cups + 2 tablespoons

1 cup + 2 tablespoons

¾ cup + 1 teaspoon

 

 

 

 

 

 

 

Honey

 

 

2½ tablespoons

2 tablespoons

1½ tablespoons

1 tablespoon

 

 

 

 

 

 

Unsalted butter, ½” pieces at room temperature

 

2½ tablespoons

2 tablespoons

1½ tablespoons

1 tablespoon

 

 

 

 

 

 

 

Salt

 

 

2¼ teaspoons

2 teaspoons

1½ teaspoons

1 teaspoon

 

 

 

 

 

 

 

Bread flour

 

 

5 cups

4 cups

3 cups

2 cups

 

 

 

 

 

 

 

Vital wheat gluten (optional)

 

 

2¾ teaspoons

2½ teaspoons

2 teaspoons

1½ teaspoons

 

 

 

 

 

 

 

Yeast: Active Dry

 

 

2½ teaspoons

2 teaspoons

1 teaspoon

1 teaspoon

 

 

 

 

 

 

 

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Select the BASIC setting, desired crust color and loaf size. Press the START | PAUSE button. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.

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BASIC - Oatmeal Bread

BREAD NAME

Oatmeal Bread

 

 

 

SETTING

Basic

 

 

 

 

PADDLE

Collapsible

 

 

 

 

CRUST COLOR OPTIONS

Light, Medium, Dark

 

 

 

DELAY START

yes

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

 

 

Water, 80°F (27°C)

 

 

1¾ cups

1L cups + 2 teaspoons

1 cup + 1 tablespoon

M cup + 1 tablespoon

 

 

 

 

 

 

Unsalted butter, ½" pieces at room temperature

 

2 tablespoons

1½ tablespoons

1 tablespoon

1 tablespoon

 

 

 

 

 

 

 

Salt

 

 

1½ teaspoons

1¼ teaspoons

1 teaspoon

¾ teaspoon

 

 

 

 

 

 

 

Bread flour

 

 

4 cups

3¼ cups

2M cups

1M cups

 

 

 

 

 

 

 

Vital wheat gluten (optional)

 

 

2¾ teaspoons

2½ teaspoons

2 teaspoons

1½ teaspoons

 

 

 

 

 

 

 

Oatmeal

 

 

1 cup

¾ cup

½ cup

L cup

 

 

 

 

 

 

 

Buttermilk powder

 

 

6 tablespoons

5 tablespoons

4 tablespoons

2½ tablespoons

 

 

 

 

 

 

 

Yeast: Active Dry

 

 

2 teaspoons

1¾ teaspoons

1½ teaspoons

1¼ teaspoons

 

 

 

 

 

 

 

OPTIONAL TOPPING

 

 

 

 

 

 

 

 

 

 

 

 

 

Oatmeal

 

 

3 tablespoons

3 tablespoons

2 tablespoons

2 tablespoons

 

 

 

 

 

 

Egg wash: 1 egg + 1 tablespoon water, beaten

 

 

 

 

 

 

 

 

 

 

 

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Select the BASIC setting, desired crust color and loaf size. Press the START | PAUSE button. If using the topping, brush the dough at the end of the final rise (prior to bake) with the egg wash and sprinkle oatmeal on top. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.

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WHOLE WHEAT

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

To reduce the total cycle time by approx. 1 hour, select the WHOLE WHEAT RAPID setting. Follow the recipe and instructions for the WHOLE WHEAT version, however replace the Active Dry Yeast with Instant (aka Quick-Rise, Rapid Rise) or Bread Machine Yeast and add the vital wheat gluten as it helps produce a better result during the shorter ‘rise’ phase.

INGREDIENTS

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

Yeast: Instant (aka Quick-Rise, Rapid Rise) or Bread Machine

3½ teaspoons

3 teaspoons

2½ teaspoons

2 teaspoons

 

 

 

 

 

Vital wheat gluten

2¾ teaspoons

2½ teaspoons

2 teaspoons

1½ teaspoons

 

 

 

 

 

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whole wheat - Whole Wheat Bread

BREAD NAME

Whole Wheat Bread

 

 

 

SETTING

Whole Wheat

 

 

 

PADDLE

Collapsible

 

 

 

 

CRUST COLOR OPTIONS

Light, Medium, Dark

 

 

 

DELAY START

yes

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

 

 

Water, 80°F (27°C)

 

 

1¾ cups + 1 tablespoon

1½ cups

1 cup + 2 tablespoons

¾ cup

 

 

 

 

 

 

Unsalted butter, ½" pieces at room temperature

 

3 tablespoons

2 tablespoons

1½ tablespoons

1 tablespoon

 

 

 

 

 

 

 

Salt

 

 

2¼ teaspoons

2 teaspoons

1½ teaspoons

1 teaspoon

 

 

 

 

 

 

 

Brown sugar

 

 

¼ cup

3 tablespoons

2¼ tablespoons

1½ tablespoons

 

 

 

 

 

 

 

Whole wheat flour

 

 

5 cups

4 cups

3 cups

2 cups

 

 

 

 

 

 

 

Vital wheat gluten (optional)

 

 

1½ tablespoons

1¼ tablespoons

1 tablespoon

¾ tablespoon

 

 

 

 

 

 

 

Milk powder

 

 

¼ cup

3 tablespoons

2¼ tablespoons

1½ tablespoons

 

 

 

 

 

 

 

Yeast: Active Dry

 

 

2¾ teaspoons

2½ teaspoons

1¾ teaspoons

1¼ teaspoons

 

 

 

 

 

 

 

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Select the WHOLE WHEAT setting, desired crust color and loaf size. Press the START | PAUSE button. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.

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whole wheat - Honey Whole Wheat Cinnamon Raisin

BREAD NAME

Honey Whole Wheat Cinnamon Raisin

 

 

SETTING

Whole Wheat

 

 

 

PADDLE

Collapsible

 

 

 

CRUST COLOR OPTIONS

Light, Medium, Dark

 

 

 

DELAY START

yes

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

 

Water, 80°F (27°C)

 

1¾ cups + 1 tablespoon

1½ cups

1 cup + 2 tablespoons

¾ cup

 

 

 

 

 

 

Honey

 

L cup + 1 tablespoon

L cup

¼ cup

3 tablespoons

 

 

 

 

 

Unsalted butter, ½" pieces at room temperature

2½ tablespoons

2 tablespoons

1½ tablespoons

1 tablespoon

 

 

 

 

 

 

Salt

 

2½ teaspoons

2 teaspoons

1½ teaspoons

1 teaspoon

 

 

 

 

 

 

Bread flour

 

2½ cups

2 cups

1½ cups + 1 tablespoon

1 cup

 

 

 

 

 

 

Whole wheat flour

 

2½ cups

2 cups

1½ cups + 1 tablespoon

1 cup

 

 

 

 

 

 

Vital wheat gluten (optional)

 

1½ tablespoons

1¼ tablespoons

1 tablespoon

¾ tablespoon

 

 

 

 

 

 

Ground cinnamon

 

1¼ tablespoons

1 tablespoon

¾ tablespoon

2½ teaspoons

 

 

 

 

 

 

Milk powder

 

3¾ tablespoons

3 tablespoons

2¼ tablespoons

1½ tablespoons

 

 

 

 

 

 

Yeast: Active Dry

 

2¾ teaspoons

2½ teaspoons

1¾ teaspoons

1¼ teaspoons

 

 

 

 

 

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER

 

 

 

 

 

 

 

 

 

Raisins

 

¾ cup

½ cup

L cup

¼ cup

 

 

 

 

 

 

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Place the raisins into the Automatic Fruit & Nut Dispenser. Select the WHOLE WHEAT setting, desired crust color and loaf size. Press the START | PAUSE button. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.

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whole wheat - Sunflower & Flax Seed Bread

BREAD NAME

Sunflower & Flax Seed Bread

 

 

SETTING

Whole Wheat

 

 

 

PADDLE

Collapsible

 

 

 

CRUST COLOR OPTIONS

Light, Medium, Dark

 

 

 

DELAY START

yes

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

 

Water, 80°F (27°C)

 

2 cups

1M cups

1¼ cups

¾ cup

 

 

 

 

 

 

Sunflower oil

 

2½ tablespoons

2 tablespoons

1½ tablespoons

1 tablespoon

 

 

 

 

 

 

Salt

 

2½ teaspoons

2 teaspoons

1½ teaspoons

1 teaspoon

 

 

 

 

 

 

Brown sugar

 

2½ tablespoons

2 tablespoons

1½ tablespoons

1 tablespoon

 

 

 

 

 

 

Whole wheat flour

 

2½ cups

2 cups

1½ cups + 2

1 cup

 

 

 

 

tablespoons

 

 

 

 

 

 

 

Bread flour

 

2 cups + 1

1¾ cups

1L cups

¾ cup + 1

 

 

tablespoon

 

 

tablespoon

 

 

 

 

 

 

Vital wheat gluten (optional)

 

1½ tablespoons

1¼ tablespoons

1 tablespoon

¾ tablespoon

 

 

 

 

 

 

Wheat germ

 

L cup

¼ cup

3 tablespoons

2 tablespoons

 

 

 

 

 

 

Milk powder

 

¼ cup

3 tablespoons

2¼ tablespoons

1½ tablespoons

 

 

 

 

 

 

Yeast: Active Dry

 

2¾ teaspoons

2½ teaspoons

1¾ teaspoons

1¼ teaspoons

 

 

 

 

 

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER

 

 

 

 

 

 

 

 

 

Sunflower seeds

 

L cup + 2

L cup

¼ cup

3 tablespoons

 

 

tablespoons

 

 

 

 

 

 

 

 

 

Flax seeds

 

¼ cup

3 tablespoons

2½ tablespoons

2 tablespoons

 

 

 

 

 

 

Dried cranberries

 

¼ cup

3 tablespoons

2½ tablespoons

2 tablespoons

 

 

 

 

 

 

OPTIONAL TOPPING

 

 

 

 

 

 

 

 

 

 

 

Sunflower seeds

 

2 tablespoons

2 tablespoons

1 tablespoon

1 tablespoon

 

 

 

 

 

Egg wash: 1 egg + 1 tablespoon water, beaten

 

 

 

 

 

 

 

 

 

76

 

 

 

 

 

Ensure the collapsible paddle is securely attached and in the upright position before adding

ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Place the sunflower seeds, flax seeds and dried cranberries into the Automatic Fruit & Nut Dispenser.

Select the WHOLE WHEAT setting, desired crust color and loaf size. Press the START | PAUSE button. If using the topping, brush the top of the dough with the egg wash at the end of the final rise (prior to bake) and sprinkle the sunflower seeds over the loaf. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.

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whole wheat - Multigrain Bread

BREAD NAME

Multigrain Bread

 

 

 

SETTING

Whole Wheat

 

 

 

PADDLE

Collapsible

 

 

 

 

CRUST COLOR OPTIONS

Light, Medium, Dark

 

 

 

DELAY START

yes

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

 

 

Water, 80°F (27°C)

 

 

1¾ cups + 1 tablespoon

1½ cups

1 cup + 2 tablespoons

¾ cup

 

 

 

 

 

 

Unsalted butter, ½" pieces at room temperature

 

3 tablespoons

2 tablespoons

1½ tablespoons

1 tablespoon

 

 

 

 

 

 

 

Salt

 

 

2¼ teaspoons

2 teaspoons

1½ teaspoons

1 teaspoon

 

 

 

 

 

 

 

Brown sugar

 

 

¼ cup

3 tablespoons

2¼ tablespoons

1½ tablespoons

 

 

 

 

 

 

 

Multigrain flour blend

 

 

5 cups

4 cups

3 cups

2 cups

 

 

 

 

 

 

 

Vital wheat gluten (optional)

 

 

1½ tablespoons

1¼ tablespoons

1 tablespoon

¾ tablespoon

 

 

 

 

 

 

 

Milk powder

 

 

¼ cup

3 tablespoons

2¼ tablespoons

1½ tablespoons

 

 

 

 

 

 

 

Yeast: Active Dry

 

 

2¼ teaspoons

2 teaspoons

1½ teaspoons

1 teaspoon

 

 

 

 

 

 

 

OPTIONAL TOPPING

 

 

 

 

 

 

 

 

 

 

 

 

 

Rolled oats

 

 

2 tablespoons

2 tablespoons

1 tablespoon

1 tablespoon

 

 

 

 

 

 

Egg wash: 1 egg + 1 tablespoon water, beaten

 

 

 

 

 

 

 

 

 

 

 

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Select the WHOLE WHEAT setting, desired crust color and loaf size. Press the START | PAUSE button. If using the topping, brush the top of the dough with the egg wash at the end of the final rise (prior to bake) and sprinkle the rolled oats over the loaf. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.

77

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whole wheat - Bran Bread

BREAD NAME

Bran Bread

 

 

 

 

SETTING

Whole Wheat

 

 

 

PADDLE

Collapsible

 

 

 

 

CRUST COLOR OPTIONS

Light, Medium, Dark

 

 

 

DELAY START

yes

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

 

 

Water, 80°F (27°C)

 

 

2 cups

1M cups

1¼ cups

¾ cup

 

 

 

 

 

 

 

Molasses

 

 

¼ cup

3 tablespoons

2¼ tablespoons

1½ tablespoons

 

 

 

 

 

 

Unsalted butter, ½" pieces at room temperature

 

2½ tablespoons

2 tablespoons

1½ tablespoons

1 tablespoon

 

 

 

 

 

 

 

Salt

 

 

2½ teaspoons

2 teaspoons

1½ teaspoons

1 teaspoon

 

 

 

 

 

 

 

Brown sugar

 

 

2½ tablespoons

2 tablespoons

1½ tablespoons

1 tablespoon

 

 

 

 

 

 

 

Whole wheat flour

 

 

3 cups + 2 tablespoons

2½ cups

2 cups + 2 tablespoons

1¼ cups

 

 

 

 

 

 

 

Bread flour

 

 

1¾ cups + 1 tablespoon

1½ cups

1 cup + 2 tablespoons

¾ cup

 

 

 

 

 

 

 

Vital wheat gluten (optional)

 

 

1¾ tablespoons

1½ tablespoons

1 tablespoon

¾ tablespoon

 

 

 

 

 

 

 

Bran flakes

 

 

L cup + 1 tablespoon

L cup

¼ cup

3 tablespoons

 

 

 

 

 

 

 

Milk powder

 

 

¼ cup

3 tablespoons

2¼ tablespoons

1½ tablespoons

 

 

 

 

 

 

 

Yeast: Active Dry

 

 

2¾ teaspoons

2½ teaspoons

1¾ teaspoons

1¼ teaspoons

 

 

 

 

 

 

 

OPTIONAL TOPPING

 

 

 

 

 

 

 

 

 

 

 

 

 

Bran flakes

 

 

2 tablespoons

2 tablespoons

1 tablespoon

1 tablespoon

 

 

 

 

 

 

Egg wash: 1 egg + 1 tablespoon water, beaten

 

 

 

 

 

 

 

 

 

 

 

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Select the WHOLE WHEAT setting, desired crust color and loaf size. Press the START | PAUSE button. If using the topping, brush the top of the dough with the egg wash at the end of the final rise (prior to bake) and sprinkle the bran flakes over the loaf. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.

78

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whole wheat - Pumpernickel Bread

BREAD NAME

Pumpernickel Bread

 

 

 

SETTING

Whole Wheat

 

 

 

PADDLE

Collapsible

 

 

 

CRUST COLOR OPTIONS

Light, Medium, Dark

 

 

 

DELAY START

yes

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

 

Water, 80°F (27°C)

 

1¾ cups + 1 tablespoon

1½ cups

1 cup + 1 tablespoon

¾ cup

 

 

 

 

 

 

Molasses

 

L cup

¼ cup

3 tablespoons

2 tablespoons

 

 

 

 

 

 

Unsalted butter, melted

 

2½ tablespoons

2 tablespoons

1½ tablespoons

1 tablespoon

 

 

 

 

 

 

Instant coffee

 

2½ tablespoons

2 tablespoons

1½ tablespoons

1 tablespoon

 

 

 

 

 

 

Salt

 

2¾ teaspoons

2½ teaspoons

2 teaspoons

1¼ teaspoons

 

 

 

 

 

 

Whole wheat flour

 

1¼ cups

1 cup

¾ cup

½ cup

 

 

 

 

 

 

Rye flour

 

2 cups + 2 tablespoons

1¾ cups

1L cups

¾ cup + 1 tablespoon

 

 

 

 

 

 

Bread flour

 

2 cups + 1 tablespoon

1¾ cups

1L cups

¾ cup + 1 tablespoon

 

 

 

 

 

 

Vital wheat gluten (optional)

 

1¾ tablespoons

1½ tablespoons

1 tablespoon

¾ tablespoon

 

 

 

 

 

 

Wheat germ

 

¼ cup

3 tablespoons

2¼ tablespoons

1½ tablespoons

 

 

 

 

 

 

Cocoa powder

 

1¼ tablespoons

1 tablespoon

¾ tablespoon

½ tablespoon

 

 

 

 

 

 

Yeast: Active Dry

 

2¾ teaspoons

2½ teaspoons

2 teaspoons

1½ teaspoons

 

 

 

 

 

 

OPTIONAL TOPPING

 

 

 

 

 

 

 

 

 

 

 

Cracked wheat

 

2 tablespoons

1½ tablespoons

1 tablespoon

1 tablespoon

 

 

 

 

 

Egg wash: 1 egg + 1 tablespoon water, beaten

 

 

 

 

 

 

 

 

 

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Select the WHOLE WHEAT setting, desired crust color and loaf size. Press the START | PAUSE button. If using the topping, brush the top of the dough with the egg wash at the end of the final rise (prior to bake) and sprinkle the cracked wheat over the loaf. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread slices best when allowed to cool.

79

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whole wheat - Rye Bread

BREAD NAME

Rye Bread

 

 

 

SETTING

Whole Wheat

 

 

 

PADDLE

Collapsible

 

 

 

CRUST COLOR OPTIONS

Light, Medium, Dark

 

 

 

DELAY START

yes

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

 

Water, 70°F (21°C)

 

1¾ cups + 1 tablespoon

1½ cups

1 cup + 2 tablespoons

¾ cup

 

 

 

 

 

 

Unsalted butter, melted

 

2¼ teaspoons

2 teaspoons

1½ teaspoons

1 teaspoon

 

 

 

 

 

 

Brown sugar

 

3 tablespoons

2 tablespoons

1½ tablespoons

1 tablespoon

 

 

 

 

 

 

Salt

 

2¼ teaspoons

2 teaspoons

1½ teaspoons

1 teaspoon

 

 

 

 

 

 

Bread flour

 

3 cups + 2 tablespoons

2½ cups

2 cups + 2 tablespoons

1¼ cups

 

 

 

 

 

 

Rye flour

 

1¾ cups + 1 tablespoon

1½ cups

1 cup + 1 tablespoon

¾ cup

 

 

 

 

 

 

Vital wheat gluten (optional)

 

1¼ tablespoons

1 tablespoon

¾ tablespoon

½ tablespoon

 

 

 

 

 

 

Caraway seeds

 

1½ tablespoons

1¼ tablespoons

1 tablespoon

¾ tablespoon

 

 

 

 

 

 

Yeast: Active Dry

 

2¾ teaspoons

2½ teaspoons

2 teaspoons

1½ teaspoons

 

 

 

 

 

 

Optional Topping

 

 

 

 

 

 

 

 

 

 

 

Cracked wheat

 

2 tablespoons

1½ tablespoons

1 tablespoon

1 tablespoon

 

 

 

 

 

Egg wash: 1 egg + 1 tablespoon water, beaten

 

 

 

 

 

 

 

 

 

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Select the WHOLE WHEAT setting, desired crust color and loaf size. Press the START | PAUSE button. If using the topping, brush the top of the dough with the egg wash at the end of the final rise (prior to bake) and sprinkle the cracked wheat over the loaf. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread slices best when allowed to cool.

80

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GLUTEN FREE

81

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GLUTEN FREE - BANANA WALNUT BREAD

BREAD NAME

Gluten Free Banana Walnut Bread

SETTING

Gluten Free

 

PADDLE

Collapsible

 

CRUST COLOR OPTIONS

Light, Medium, Dark

 

DELAY START

No

 

 

 

 

 

INGREDIENTS

 

2.5lbs

2.0lbs

 

 

 

 

 

 

1.25kg

1kg

 

 

 

 

Milk, 80°F (27°C)

 

¾ cup

½ cup + 2 tablespoons

 

 

 

 

Cider vinegar

 

1 teaspoon

¾ teaspoon

 

 

 

 

Unsalted butter, melted

 

¼ cup

3 tablespoons

 

 

 

 

Eggs, 2oz (60g), at room temperature

 

2

1

 

 

 

 

Salt

 

1¼ teaspoons

1 teaspoon

 

 

 

 

Brown sugar

 

¼ cup

3 tablespoons

 

 

 

 

Mashed ripe banana

 

1 cup

¾ cup + 1 tablespoon

 

 

 

 

Chickpea flour

 

1 cup

¾ cup + 1 tablespoon

 

 

 

 

Sorghum flour

 

1 cup

¾ cup + 1 tablespoon

 

 

 

 

Tapioca starch

 

¼ cup

3 tablespoons

 

 

 

 

Xanthan gum

 

2½ teaspoons

2 teaspoons

 

 

 

 

Yeast: Active Dry

 

1½ teaspoons

1¼ teaspoons

 

 

 

 

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER

 

 

 

 

 

Chopped walnuts

 

½ cup

¼ cup

 

 

 

 

82

Gluten free bread making is very unique and requires a slightly different procedure.

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan. Slightly beat the eggs and place them in the bread pan, followed by the remaining wet ingredients, then the banana and brown sugar. In a medium sized bowl, sift together the salt, chickpea flour, sorghum flour, tapioca starch and xanthan gum. Mix together and pour over the wet ingredients. Sprinkle the top with the yeast. Secure the bread pan inside the baking chamber. Place the chopped walnuts into the Automatic Fruit & Nut Dispenser. Select the GLUTEN FREE setting, desired crust color and loaf size. Press the START | PAUSE button. When the alert sounds during the ‘knead 2’ phase, open the lid of the bread machine. Gluten free dough should resemble mashed potatoes. If the mixture seems too wet, add 1 tablespoon of chickpea flour at a time. If the mixture is too dry, add ½ to 1 tablespoon of water at a time. Then, while the paddle is still kneading, scrape down the sides of the bread pan with a rubber spatula to ensure all ingredients are thoroughly mixed. Close the lid. When the cycle is complete, use oven mitts to remove the bread pan from the bread machine. Allow the bread to cool in the bread pan

for 15 minutes then transfer to a wire rack to continue cooling. Bread will slice best when allowed to cool.

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GLUTEN FREE - MOCK PUMPERNICKEL BREAD

BREAD NAME

Gluten Free Mock Pumpernickel Bread

SETTING

Gluten Free

 

PADDLE

Collapsible

 

CRUST COLOR OPTIONS

Light, Medium, Dark

 

DELAY START

No

 

 

 

 

 

INGREDIENTS

 

2.5lbs

2.0lbs

 

 

 

 

 

 

1.25kg

1kg

 

 

 

 

Water, 80°F (27°C)

 

1¼ cups

1 cup

 

 

 

 

Molasses

 

3 tablespoons

2 ½ tablespoons

 

 

 

 

Cider Vinegar

 

1¼ teaspoons

1 teaspoon

 

 

 

 

Eggs, 2oz (60g), at room temperature

 

3 eggs + enough

2 eggs + enough

 

 

water to equal

water to equal ½ cup +

 

 

¾ cup

1 tablespoon

 

 

 

 

Unsalted butter, melted

 

¼ cup

3 tablespoons

 

 

 

 

Coffee granules

 

1 tablespoon

¾ tablespoon

 

 

 

 

Salt

 

1½ teaspoons

1¼ teaspoons

 

 

 

 

Dark brown sugar

 

¼ cup

3 tablespoons

 

 

 

 

White rice flour

 

1¾ cups

1L cups + 1 teaspoon

 

 

 

 

Brown rice flour

 

1 cup

¾ cup + 1 tablespoon

 

 

 

 

Millet flour

 

½ cup

L cup + 1 tablespoon

 

 

 

 

Cocoa powder

 

3 tablespoons

2 tablespoons

 

 

 

 

Milk powder

 

¼ cup

3 tablespoons

Xanthan gum

 

1 tablespoon

¾ tablespoon

 

 

 

 

Caraway seeds

 

1 tablespoon

¾ tablespoon

 

 

 

 

Yeast: Active Dry

 

2¼ teaspoons

2 teaspoons

 

 

 

 

Gluten free bread making is very unique and requires a slightly different procedure.

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan. Slightly beat the eggs and place them in the bread pan, followed by the remaining wet ingredients, then the coffee granules and dark brown sugar. In a medium sized bowl, sift together the salt, white rice flour, brown rice flour, millet flour, cocoa powder and xanthan gum. Mix together and pour over the wet ingredients. Sprinkle the top with the yeast, milk powder and caraway seeds. Secure the bread pan inside the baking chamber. Select the GLUTEN FREE setting, desired crust color and loaf size. Press the START | PAUSE button. When the alert sounds during the ‘knead 2’ phase, open the lid of the bread machine. Gluten free dough should resemble mashed potatoes. If the mixture seems too wet, add 1 tablespoon of white rice flour at a time. If

the mixture is too dry, add ½ to 1 tablespoon of water at a time. Then, while the paddle is still kneading, scrape down the sides of the bread pan with a rubber spatula to ensure all ingredients are thoroughly mixed. Close the lid. When the cycle is complete, use oven mitts to remove the bread pan from the bread machine. Allow the bread to cool in the bread pan for 15 minutes then transfer to a wire rack to

continue cooling. Bread will slice best when allowed to cool.

83

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GLUTEN FREE - CHESTNUT BREAD

BREAD NAME

Gluten Free Chestnut Bread

 

SETTING

Gluten Free

 

PADDLE

Collapsible

 

CRUST COLOR OPTIONS

Light, Medium, Dark

 

DELAY START

No

 

 

 

 

 

INGREDIENTS

 

2.5lbs

2.0lbs

 

 

 

 

 

 

1.25kg

1kg

 

 

 

 

Buttermilk, 80°F (27°C)

 

1¼ cups

1 cup

 

 

 

 

Water, 80°F (27°C)

 

½ cup + 2 tablespoons

½ cup

 

 

 

 

Cider vinegar

 

1 ¼ teaspoons

1 teaspoon

 

 

 

 

Eggs, 2oz (60g), at room temperature

 

4

3

 

 

 

 

Unsalted butter, melted

 

¼ cup + 1 tablespoon

¼ cup

 

 

 

 

Salt

 

1¾ teaspoons

1½ teaspoons

 

 

 

 

Brown sugar

 

¼ cup

3 tablespoons

 

 

 

 

Chestnut flour

 

1¼ cups + 1 tablespoon

1 cup

 

 

 

 

Brown rice flour

 

1¼ cups + 1 tablespoon

1 cup

 

 

 

 

Coconut flour

 

½ cup + 2 tablespoons

½ cup

 

 

 

 

Tapioca flour

 

¼ cup + 1 tablespoon

¼ cup

 

 

 

 

Potato flour

 

¼ cup + 1 tablespoon

¼ cup

Xanthan gum

 

1¾ tablespoons

1½ tablespoons

 

 

 

 

Yeast: Active Dry

 

1¾ tablespoons

1½ tablespoons

 

 

 

 

84

Gluten free bread making is very unique and requires a slightly different procedure.

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan. Slightly beat the eggs and place them in the bread pan, followed by the remaining wet ingredients, then the brown

sugar. In a medium sized bowl, sift together the salt, chestnut flour, brown rice flour, coconut flour, tapioca flour, potato flour and xanthan gum. Mix together and pour over the wet ingredients. Sprinkle the top with the yeast. Secure the bread pan inside the baking chamber. Select the GLUTEN FREE setting, desired crust color and loaf size. Press the START | PAUSE button. When the alert sounds during the ‘knead 2’ phase, open the lid of the bread machine. Gluten free dough should resemble mashed potatoes. If the mixture seems too wet, add 1 tablespoon of brown rice flour at a time. If the mixture is too dry, add ½ to 1 tablespoon of water at a time. Then, while the paddle is still kneading, scrape down the sides of the bread pan with a rubber spatula to ensure all ingredients are thoroughly mixed. Close the lid. When the cycle is complete, use oven mitts to remove the bread pan from the bread machine. Allow the bread to cool in the bread pan for 15 minutes then transfer to a wire rack to continue cooling. Bread will slice best when allowed to cool.

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CRUSTY LOAF

TIP

To retain a crisp crust, it is especially important on the CRUSTY LOAF setting to remove the bread pan before the ‘keep warm’ phase. The bread should then be immediately transferred to a wire rack to cool. To turn off the ‘keep warm’ phase, or to reduce the 60 minute keep warm time, refer to ‘Using the MODIFY button’, page 34.

85

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CRUSTy LOAF - French Bread

BREAD NAME

french Bread

 

 

 

SETTING

Crusty Loaf

 

 

 

PADDLE

Collapsible

 

 

 

CRUST COLOR OPTIONS

Preset

 

 

 

DELAY START

yes

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

 

Water, 80°F (27°C)

 

1¾ cups + 1 tablespoon

1½ cups

1 cup + 2 tablespoons

¾ cup

 

 

 

 

 

 

Salt

 

2¼ teaspoons

2 teaspoons

1½ teaspoons

1 teaspoon

 

 

 

 

 

 

Bread flour

 

5 cups

4 cups

3 cups

2 cups

 

 

 

 

 

 

Vital wheat gluten

 

1 ½ tablespoons

1¼ tablespoons

1 tablespoon

¾ tablespoon

 

 

 

 

 

 

Yeast: Active Dry

 

2¾ teaspoons

2½ teaspoons

1¾ teaspoons

1¼ teaspoons

 

 

 

 

 

 

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Select the CRUSTY LOAF setting and loaf size. Press the START | PAUSE button. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread slices best when allowed to cool.

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CRUSTy LOAF - Olive and Roasted Garlic Bread

BREAD NAME

Olive and Roasted Garlic Bread

 

 

SETTING

Crusty Loaf

 

 

 

PADDLE

Collapsible

 

 

 

CRUST COLOR OPTIONS

Preset

 

 

 

DELAY START

No

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

1.25KG

1kg

0.75kg

0.5kg

 

 

 

 

 

 

POOLISH

 

 

 

 

 

 

 

 

 

 

 

Water, 80°F (27°C)

 

¼ cup

3 tablespoons

2¼ tablespoons

1½ tablespoons

 

 

 

 

 

 

Bread flour

 

½ cup

L cup + 1 tablespoon

¼ cup

3 tablespoons

 

 

 

 

 

 

Yeast: Active Dry

 

¼ teaspoon

V teaspoon

pinch

pinch

 

 

 

 

 

 

BREAD DOUGH

 

 

 

 

 

 

 

 

 

 

 

Water, 80°F (27°C)

 

1¼ cups

1 cup

¾ cup

½ cup

 

 

 

 

 

 

Olive oil

 

2 tablespoons

1¾ tablespoons

1½ tablespoons

1 tablespoon

 

 

 

 

 

 

Salt

 

1½ tablespoons

1¼ tablespoons

1 tablespoon

¾ tablespoon

 

 

 

 

 

 

Coarse semolina (not semolina flour)

 

¾ cup

½ cup + 1 tablespoon

L cup + 1 tablespoon

¼ cup

 

 

 

 

 

 

Bread flour

 

2 cups

1M cups

1¼ cups

¾ cup

 

 

 

 

 

 

Vital wheat gluten

 

1½ tablespoons

1¼ tablespoons

1 tablespoon

¾ tablespoon

 

 

 

 

 

 

Yeast: Active Dry

 

½ teaspoon

½ teaspoon

¼ teaspoon

¼ teaspoon

 

 

 

 

 

 

Please see method next page.

TIP: 'Poolish' is a liquidy bread dough starter made of flour, water and yeast. It is named for its Polish origin.

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CRUSTy LOAF - Olive and Roasted Garlic Bread

FILLING

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

1.25KG

1kg

0.75kg

0.5kg

 

 

 

 

 

Roasted garlic*

1 whole bulb

¾ bulb

½ bulb

L bulb

 

 

 

 

 

Pitted black Mediterranean olives

1 cup

¾ cup

½ cup

L cup

 

 

 

 

 

Making the Poolish

In a small bowl, combine the water, flour and yeast and allow to ferment overnight for up to 12 hours.

Making the Bread

Ensure the collapsible paddle is securely attached and in the upright position before adding the poolish, then the rest of the ingredients to the bread pan in the order listed, except for the roasted garlic and olives. Secure the bread pan inside the baking chamber. Select the CRUSTY LOAF setting and loaf size. Press the START | PAUSE button. At the end of the second rise and final punch down, press and hold the START | PAUSE button to momentarily pause the cycle. Remove the dough from the bread pan. On a lightly floured surface, roll the dough out into a rectangle about 6” (15cm) wide and 13” (33cm) long. Spread the roasted garlic and olives all over the dough, leaving a 1” (2.5cm) border. From the top short end, fold the dough over L of the way down. Then take the shortest end closest to you and roll the dough “jelly roll” style, into a tight roll, sealing the side edges as you roll. Seal the seam by pinching it against the folded dough. Remove the collapsible paddle from the bread pan and place the rolled dough, seam side down, into the bread pan. Use caution as the paddle will be hot. Dust the top with flour. Close the lid. Press the START | PAUSE button to resume the cycle. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.

*Roasted Garlic

To roast garlic, slice off the top of a whole garlic bulb. Place in a square sheet of foil paper about 8” x 8” (20cm x 20cm). 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 350°F (175°F) 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.

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CRUSTy LOAF - Classic Sourdough Bread

BREAD NAME

Classic Sourdough Bread

 

 

 

SETTING

Crusty Loaf

 

 

 

PADDLE

Collapsible

 

 

 

CRUST COLOR OPTIONS

Preset

 

 

 

DELAY START

yes

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

1.25KG

1kg

0.75kg

0.5kg

 

 

 

 

 

 

STARTER

 

 

 

 

 

 

 

 

 

 

 

Water, 70°F (21°C)

 

1½ cups + 4 teaspoons

 

 

 

 

 

 

 

 

 

Bread flour

 

1½ cups + 4 teaspoons

 

 

 

 

 

 

 

 

 

BREAD DOUGH

 

 

 

 

 

 

 

 

 

 

 

Water, 80°F (27°C)

 

¾ cup + 1 tablespoon

¾ cup

½ cup + 2 teaspoons

L cup + 1 teaspoon

 

 

 

 

 

 

Salt

 

2 ½ teaspoons

2 teaspoons

1½ teaspoons

1 teaspoon

 

 

 

 

 

 

Bread flour

 

3 cups + 2 tablespoons

2 ½ cups

2 cups + 2 tablespoons

1¼ cups

 

 

 

 

 

 

Vital wheat gluten

 

1½ tablespoons

1¼ tablespoons

1 tablespoon

¾ tablespoon

 

 

 

 

 

 

Yeast: Active Dry

 

¾ teaspoon

½ teaspoon

¼ teaspoon

¼ teaspoon

 

 

 

 

 

 

Please see method next page.

TIP: A 'starter' is a natural or commercial yeast-reinforced sourdough, sponge or piece of old dough that is added to a dough for leavening power - shortening the baking process and enhancing the flavor of the bread. There are many sour dough recipes that do not use starters, however we have included this 8-day starter for more advanced bakers and those looking for a fuller sourdough flavor.

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CRUSTy LOAF - Classic Sourdough Bread

Making the Starter

Day 1: Mix 1 teaspoon flour and 1 teaspoon water in a bowl. Cover with plastic wrap and set aside at room temperature.

Day 2: After noticeable froth, add 1 teaspoon flour and 1 teaspoon water. Cover with plastic wrap and set aside at room temperature. Day 3: Stir in 2 teaspoons flour and 2 teaspoons water. Cover with plastic wrap and set aside at room temperature.

Day 4: Stir in 4 tablespoons flour and 4 tablespoons water. Cover with plastic wrap and set aside at room temperature. Day 5: Stir in 8 tablespoons flour and 8 tablespoons water. Cover with plastic wrap and set aside at room temperature. Day 6: Stir in ¾ cup flour and ¾ cup water into the starter. Cover with plastic wrap and set aside at room temperature.

Day 7: Take 1 cup of the starter (discarding the rest) and mix it with 1 cup flour and 1 cup water. Allow to rise at room temperature for 24 hours. Day 8: You are ready to make Sourdough bread.

Making the Bread

Ensure the collapsible paddle is securely attached and in the upright position before adding the starter, then the rest of the ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Select the CRUSTY LOAF setting and loaf size. Press the START | PAUSE button. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread slices best when allowed to cool.

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CRUSTy LOAF - Rustic Prosciutto and Provolone Bread

BREAD NAME

Rustic Prosciutto and Provolone Bread

 

 

SETTING

Crusty Loaf

 

 

 

PADDLE

Collapsible

 

 

 

CRUST COLOR OPTIONS

Preset

 

 

 

DELAY START

No

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

1.25KG

1kg

0.75kg

0.5kg

 

 

 

 

 

 

Water, 80°F (27°C)

 

2 cups

1M cups

1¼ cups

¾ cup

 

 

 

 

 

 

Salt

 

2½ teaspoons

2 teaspoons

1½ teaspoons

1 teaspoon

 

 

 

 

 

 

Bread flour

 

4 cups

3¼ cups

2L cups + 1 tablespoon

1M cups

 

 

 

 

 

 

Whole wheat flour

 

¾ cup + 2 tablespoons

¾ cup

½ cup +1 tablespoon

L cup + 1 tablespoon

 

 

 

 

 

 

Vital wheat gluten

 

2½ teaspoons

2 teaspoons

1½ teaspoons

1 teaspoon

 

 

 

 

 

 

Prosciutto, medium sized dice

 

½ cup + 1 tablespoon

½ cup

L cup + 1 tablespoon

¼ cup

 

 

 

 

 

 

Provolone cheese, medium sized dice

 

½ cup + 1 tablespoon

½ cup

L cup + 1 tablespoon

¼ cup

 

 

 

 

 

 

Yeast: Active Dry

 

3 teaspoons

2¾ teaspoons

2 teaspoons

1¼ teaspoon

 

 

 

 

 

 

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Select the CRUSTY LOAF setting and loaf size. Press the START | PAUSE button. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.

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CRUSTy LOAF - Sundried Tomato & Feta Cheese Bread

BREAD NAME

Sundried Tomato & Feta Cheese Bread

 

 

SETTING

Crusty Loaf

 

 

 

PADDLE

Collapsible

 

 

 

CRUST COLOR OPTIONS

Preset

 

 

 

DELAY START

No

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

 

Water, 80°F (27°C)

 

1¾ cups

1½ cups + 1 tablespoon

1L cups

¾ cup

 

 

 

 

 

 

Olive oil

 

¼ cup

3 tablespoons

2 tablespoons

1 tablespoon

 

 

 

 

 

 

Salt

 

2 teaspoons

1½ teaspoons

1¼ teaspoons

1 teaspoon

 

 

 

 

 

 

Bread flour

 

5 cups

4 cups

3 cups

2 cups

 

 

 

 

 

 

Vital wheat gluten

 

1 teaspoon

¾ teaspoon

½ teaspoon

¼ teaspoon

 

 

 

 

 

 

Dried basil

 

1½ teaspoons

1¼ teaspoons

1 teaspoon

¾ teaspoon

 

 

 

 

 

 

Dried oregano

 

1½ teaspoons

1¼ teaspoons

1 teaspoon

¾ teaspoon

 

 

 

 

 

 

Yeast: Active Dry

 

2 teaspoons

1¾ teaspoons

1½ teaspoons

1¼ teaspoons

 

 

 

 

 

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER

 

 

 

 

 

 

 

 

 

Chopped sundried tomato

 

L cup

L cup

¼ cup

¼ cup

 

 

 

 

 

 

Coarsely crumbled feta cheese

 

L cup

L cup

¼ cup

¼ cup

 

 

 

 

 

 

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Place the sundried tomato and feta cheese into the Automatic Fruit & Nut Dispenser. Select the CRUSTY LOAF setting and loaf size. Press the START | PAUSE button. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.

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CRUSTy LOAF - Pesto & Pine Nut Bread

BREAD NAME

Pesto & Pine Nut Bread

 

 

 

SETTING

Crusty Loaf

 

 

 

PADDLE

Collapsible

 

 

 

CRUST COLOR OPTIONS

Preset

 

 

 

DELAY START

No

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

 

Water, 80°F (27°C)

 

1½ cups + 1 tablespoon

1L cups

1 cup

M cup

 

 

 

 

 

 

Olive oil

 

2½ tablespoons

2 tablespoons

1½ tablespoons

1 tablespoon

 

 

 

 

 

 

Basil pesto

 

½ cup

L cup

¼ cup

3 tablespoons

 

 

 

 

 

 

Salt

 

2 teaspoons

1½ teaspoons

1 teaspoon

¾ teaspoon

 

 

 

 

 

 

Sugar, granulated

 

2 teapsoons

1½ teaspoons

1 teaspoon

¾ teaspoon

 

 

 

 

 

 

Bread flour

 

5 cups

4 cups

3 cups

2 cups

 

 

 

 

 

 

Vital wheat gluten

 

1 teaspoon

¾ teaspoon

½ teaspoon

¼ teaspoon

 

 

 

 

 

 

Freshly grated parmesan cheese

 

½ cup

L cup

¼ cup

3 tablespoons

 

 

 

 

 

 

Yeast: Active Dry

 

1¾ teaspoons

1½ teaspoons

1¼ teaspoons

1 teaspoon

 

 

 

 

 

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER

 

 

 

 

 

 

 

 

 

Toasted pine nuts

 

½ cup

L cup

½ cup

¼ cup

 

 

 

 

 

 

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Place the pine nuts into the Automatic Fruit & Nut Dispenser. Select the CRUSTY LOAF setting and loaf size. Press the START | PAUSE button. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.

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SWEET

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Sweet bread - Fig and Walnut Bread

BREAD NAME

fig and Walnut Bread

 

 

 

SETTING

Sweet

 

 

 

PADDLE

Collapsible

 

 

 

CRUST COLOR OPTIONS

Preset

 

 

 

DELAY START

No

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

1.25KG

1kg

0.75kg

0.5kg

 

 

 

 

 

 

POOLISH

 

 

 

 

 

 

 

 

 

 

 

Water, 80°F (27°C)

 

¼ cup

3 tablespoons

2 ¼ tablespoons

1½ tablespoons

 

 

 

 

 

 

Bread flour

 

½ cup

L cup + 1 tablespoon

¼ cup

3 tablespoons

 

 

 

 

 

 

Yeast: Active Dry

 

¼ teaspoon

V teaspoon

pinch

pinch

 

 

 

 

 

 

BREAD DOUGH

 

 

 

 

 

 

 

 

 

 

 

Water, 80F (27°C)

 

1¼ cups

1 cup

¾ cup

½ cup

 

 

 

 

 

 

Olive oil

 

2 tablespoons

1¾ tablespoons

1½ tablespoons

1 tablespoon

 

 

 

 

 

 

Salt

 

1½ tablespoons

1¼ tablespoons

1 tablespoon

¾ tablespoon

 

 

 

 

 

 

Sugar, granulated

 

¼ cup

3 tablespoons

2 tablespoons

1½ tablespoons

 

 

 

 

 

 

Coarse semolina (not semolina flour)

 

¾ cup

½ cup + 1 tablespoon

L cup + 1 tablespoon

¼ cup

 

 

 

 

 

 

Bread flour

 

2 cups

1M cups

1¼ cups

¾ cup

 

 

 

 

 

 

Vital wheat gluten (optional)

 

1½ tablespoons

1¼ tablespoons

1 tablespoon

¾ tablespoon

Yeast: Active Dry

 

½ teaspoon

½ teaspoon

¼ teaspoon

¼ teaspoon

 

 

 

 

 

 

TIP: 'Poolish' is a liquidy bread dough starter made of flour, water and yeast. It is named for its Polish origin.

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Sweet bread - Fig and Walnut Bread

INGREDIENTS

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

1.25KG

1kg

0.75kg

0.5kg

 

 

 

 

 

FILLING

 

 

 

 

 

 

 

 

 

Dried figs, roughly chopped

1 cup

¾ cup

½ cup

¼ cup

 

 

 

 

 

Toasted walnuts

¾ cup

M cup

½ cup

L cup

 

 

 

 

 

Orange liqueur or orange juice

2 tablespoons

1½ tablespoons

1¼ tablespoons

1 tablespoon

 

 

 

 

 

Honey

3 tablespoons

2½ tablespoons

2 tablespoons

1½ tablespoons

 

 

 

 

 

OPTIONAL TOPPING

 

 

 

 

 

 

 

 

 

Coarse sugar

1 tablespoon

¾ tablespoon

½ tablespoon

½ tablespoon

 

 

 

 

 

Egg wash: 1 egg + 1 tablespoon water, beaten

 

 

 

 

 

 

 

 

 

Making the Poolish

In a small bowl, combine the water, flour and yeast and allow to ferment overnight for up to 24 hours. In the meantime, combine the ingredients for the filling and refrigerate overnight.

Making the Bread

Ensure the collapsible paddle is securely attached and in the upright position before adding the poolish, then the rest of the ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Select the SWEET setting and loaf size. Press the START | PAUSE button. At the end of the second rise and final punch down, press and hold the START | PAUSE button to momentarily pause the cycle. Remove the dough from the bread pan. On a lightly floured surface, roll the dough out into a rectangle about 6” (15cm) wide and 13” (33cm) long. Spread the filling all over the dough, leaving a 1” (2.5cm) border. From the top short end, fold the dough over L of the way down. Then take the shortest end closest to you and roll the dough “jelly roll” style, into a tight roll, sealing the side edges as you roll. Seal the seam by pinching it against the folded dough. Remove the collapsible paddle from the bread pan and place the rolled dough, seam side down, into the bread pan. Use caution as the paddle will be hot. Brush the top with the egg wash and sprinkle with sugar if desired. Close the lid. Press the START | PAUSE button to resume the cycle. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.

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Sweet bread - Maple Pecan Bread

BREAD NAME

Maple Pecan Bread

 

 

 

SETTING

Sweet

 

 

 

 

PADDLE

Collapsible

 

 

 

 

CRUST COLOR OPTIONS

Preset

 

 

 

 

DELAY START

yes

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

 

 

1.25KG

1kg

0.75kg

0.5kg

 

 

 

 

 

 

 

Water, 80°F (27°C)

 

 

1L cups + 1 tablespoon

1L cups

1 cup

M cup

 

 

 

 

 

 

 

Pure maple syrup

 

 

4 tablespoons

4 tablespoons

3 tablespoons

2 tablespoons

 

 

 

 

 

 

Unsalted butter, ½" pieces at room temperature

 

4 tablespoons

3 tablespoons

2 tablespoons

1 tablespoon

 

 

 

 

 

 

 

Salt

 

 

2 teaspoons

1½ teaspoons

1 teaspoon

¾ teaspoon

 

 

 

 

 

 

 

Sugar, granulated

 

 

2½ teaspoons

2 teaspoons

1½ teaspoons

1 teaspoon

 

 

 

 

 

 

 

Bread flour

 

 

4½ cups

4 cups

3 cups

2 cups

 

 

 

 

 

 

 

Vital wheat gluten (optional)

 

 

1½ tablespoons

1¼ tablespoons

1 tablespoon

¾ tablespoon

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

Chopped pecans

 

 

½ cup

L cup

¼ cup

3 tablespoons

 

 

 

 

 

 

 

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Place the pecans into the Automatic Fruit & Nut Dispenser. Select the SWEET setting and loaf size. Press the START | PAUSE button. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.

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Sweet bread - Apricot, Almond and Cardamon Bread

BREAD NAME

Apricot, Almond and Cardamon Bread

 

 

SETTING

Sweet

 

 

 

 

PADDLE

Collapsible

 

 

 

 

CRUST COLOR OPTIONS

Preset

 

 

 

 

DELAY START

yes

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

 

2.5lbs

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

 

 

1.25kg

1kg

0.75kg

0.5kg

 

 

 

 

 

 

 

Water, 80°F (27°C)

 

 

1½ cups + 1 teaspoon

1¼ cups

1 cup + 1 tablespoon

½ cup + 1 tablespoon

 

 

 

 

 

 

 

Pure almond extract

 

 

1½ teaspoons

1¼ teaspoons

1 teaspoon

¾ teaspoon

 

 

 

 

 

 

Unsalted butter, ½" pieces at room temperature

 

¼ cup

3 tablespoons

2 tablespoons

1 tablespoon

 

 

 

 

 

 

 

Salt

 

 

2 teaspoons

1½ teaspoons

1 teaspoon

¾ teaspoon

 

 

 

 

 

 

 

Brown sugar

 

 

¼ cup

3 tablespoons

2 tablespoons

1 tablespoon

 

 

 

 

 

 

 

Bread flour

 

 

4½ cups

4 cups

3 cups

2 cups

 

 

 

 

 

 

 

Vital wheat gluten (optional)

 

 

1½ tablespoons

1¼ tablespoons

1 tablespoon

¾ tablespoon

 

 

 

 

 

 

 

Milk powder

 

 

3 tablespoons

2½ tablespoons

2 tablespoons

1¾ tablespoons

 

 

 

 

 

 

 

Ground cardamom

 

 

1½ teaspoons

1¼ teaspoons

1 teaspoon

¾ teaspoon

 

 

 

 

 

 

 

Yeast: Active Dry

 

 

2 teaspoons

1¾ teaspoons

1½ teaspoons

1 teaspoon

 

 

 

 

 

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER

 

 

 

 

 

 

 

 

 

 

Slivered almonds

 

 

L cup

L cup

L cup

¼ cup

 

 

 

 

 

 

 

Dried apricots, chopped

 

 

L cup

L cup

L cup

¼ cup

 

 

 

 

 

 

 

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Place the slivered almonds and chopped apricots into the Automatic Fruit & Nut Dispenser. Select the SWEET setting and loaf size. Press the START | PAUSE button. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.

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Sweet bread - Chocolate Hazelnut Bread

BREAD NAME

Chocolate Hazelnut Bread

 

 

 

SETTING

Sweet

 

 

 

PADDLE

Collapsible

 

 

 

CRUST COLOR OPTIONS

Preset

 

 

 

DELAY START

No

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

2.5lbs

 

2.0lbs

1.5lbs

1.0lbs

 

 

 

 

 

 

 

 

 

1.25kg

 

1kg

0.75kg

0.5kg

 

 

 

 

 

 

 

Milk, 80°F (27°C)

 

¾ cup + 1 tablespoon

 

¾ cup

½ cup + 1 teaspoon

L cup + 1 teaspoon

 

 

 

 

 

 

 

Sour cream

 

½ cup + 1 tablespoon

 

½ cup

L cup + 2 teaspoons

¼ cup

 

 

 

 

 

 

 

Hazelnut oil (or butter)

 

2½ tablespoons

 

2 tablespoons

1½ tablespoons

1 tablespoon

 

 

 

 

 

 

Eggs, 2oz (60g), at room temperature, beaten

2

 

1

1

1

 

 

 

 

 

 

 

Hazelnut butter

 

¼ cup

 

3 tablespoons

2 tablespoons

1½ tablespoons

 

 

 

 

 

 

 

Salt

 

1½ teaspoons

 

1 teaspoon

¾ teaspoons

½ teaspoon

 

 

 

 

 

 

 

Sugar, granulated

 

¼ cup + 1 tablespoon

 

¼ cup

3 tablespoons

2 tablespoons

 

 

 

 

 

 

 

Cocoa powder

 

¼ cup + 1 tablespoon

 

¼ cup

3 tablespoons

2 tablespoons

 

 

 

 

 

 

 

Bread flour

 

5 cups

 

4 cups

3 cups

2 cups

 

 

 

 

 

 

 

Vital wheat gluten (optional)

 

1½ tablespoons

 

1¼ tablespoons

1 tablespoon

¾ tablespoon

 

 

 

 

 

 

 

Yeast: Active Dry

 

2¾ teaspoons

 

2½ teaspoons

2 teaspoons

1¼ teaspoons

 

 

 

 

 

 

ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER

 

 

 

 

 

 

 

 

 

Semi sweet chocolate chips

 

L cup + 1 tablespoon

 

L cup

¼ cup

3 tablespoons

 

 

 

 

 

 

 

Toasted hazelnuts

 

L cup + 1 tablespoon

 

L cup

¼ cup

3 tablespoons

 

 

 

 

 

 

 

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed, except for the chocolate chips and toasted hazelnuts. Secure the bread pan inside the baking chamber. Place the chocolate chips and toasted hazelnuts into the Automatic Fruit & Nut Dispenser. Select the SWEET setting and loaf size. Press the START | PAUSE button. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.

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YEAST FREE

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BBM800XL_IB_FA.indd 100

1/07/10 10:47 AM