www.breville.com.au
Breville is a registered trademark of Breville Pty Ltd. A.B.N. 98 000 092 928. Copyright Breville Pty Ltd 2013.
Due to continued product improvement, the products illustrated/photographed in this booklet may vary slightly from the actual product.
Model BBM800 Issue - B13
Australian Customers
Mail: PO Box 22
Botany, NSW, 2019
AUSTRALIA
Phone: 1300 139 798
Fax: (02) 9384 9601
Email:
Customer Service:
askus@breville.com.au
New Zealand Customers
Mail: Private Bag 94411
Greenmount, Auckland
NEW ZEALAND
Phone:
0800 273 845
Fax: 0800 288 513
Email:
Customer Service:
askus@breville.com.au
Breville Customer Service Centre
BBM800
the Custom Loaf
Instruction Book
CONGRATULATIONS
On the purchase of your new
Breville product
3
CONTENTS
4 Breville recommends safety first
6 Know your Breville product
10 Operating your Breville product
27 Optional Settings on your Breville product
28 - Using the PAUSE feature
30 - Using the DELAY START button
31 - Using the MODIFY button
33 - Using the CUSTOM setting
35 Tips for Better Bread Making
39 The Vital Ingredients
44 Care & cleaning your product
48 Troubleshooting
58 Recipes
123 Custom Recipe Charts
136 Baking Sequences
4
BREVILLE RECOMMENDS SAFETY FIRST
At Breville we are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer,
foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the
following precautions.
READ ALL INSTRUCTIONS BEFORE USE
AND SAVE FOR FUTURE REFERENCE
• Carefully read all instructions before operation and save for
future reference.
• Remove and safely discard any packaging material and
promotional labels before using the Custom loaf bread
maker for the first time.
• To eliminate a choking hazard for young children, remove
and safely discard the protective cover fitted to the power
plug of this appliance.
• Do not place the bread machine near the edge of a bench or
table during operation. Ensure the surface is level, clean and
free of water, flour and other substances. Vibration during
the kneading cycles may cause the machine to
move slightly.
• Do not place this appliance on or near a hot gas or electric
burner, or where it could touch a heated oven. Position the
appliance at a minimum distance of 10cm away from walls.
This will help prevent the possibility of discolouration due
to radiated heat.
• Always operate the bread machine on a stable and heat
resistant surface. Do not use on a cloth-covered surface, near
curtains or other flammable materials.
• Do not operate the bread machine on a sink drain board.
IMPORTANT SAFEGUARDS
• Always ensure the bread machine is properly assembled
before connecting to a power outlet and operating. Follow
the instructions provided in this book.
• The bread machine is not intended to be operated by means
of an external timer or separate remote control system.
• The lid and the outer surface may get hot when the
appliance is operating.
• The temperature of accessible surfaces may be high when
the appliance is operating.
• Do not touch hot surfaces. Allow the bread machine to cool
before cleaning any parts.
• Steam vents are very hot during baking. Do not place
anything on top of the lid.
• Do not cover the air vents when the bread machine is in use.
• Use oven mitts when removing the hot bread pan and the
bread or jam from the pan.
• Take care when pouring jam from the bread pan as the jam
is extremely hot.
• Do not place any ingredients directly into the baking
chamber. Place ingredients into the bread pan only.
• Do not pour any liquids into the Fruit and Nut Dispenser.
• Do not place fingers or hands inside the bread machine
during operation. Avoid contact with moving parts.
5
BREVILLE RECOMMENDS SAFETY FIRST
• Ensure the bread machine is switched off and then
unplugged from the power outlet when not in use and
before cleaning.
• Do not immerse the bread pan in water. Doing so may
interfere with the free movement of the drive shaft. Wash
only the interior of the bread pan.
• Do not leave the lid standing open for extended periods
of time.
• Always ensure the kneading blade is removed from the base
of the baked loaf prior to slicing.
• Keep the inside and outside of the appliance clean. Follow
the cleaning instructions provided in this book.
IMPORTANT SAFEGUARDS FOR ALL
ELECTRICAL APPLIANCES
• Unwind the power cord fully before use.
• To protect against electric shock, do not immerse power
cord, power plug or appliance in water
• Do not let the power cord hang over the edge of a bench or
table, touch hot surfaces or become knotted.
• The appliance is not intended for use by persons
(including children) with reduced physical, sensory or
mental capabilities, or lack of experience and knowledge,
unless they have been given supervision or instruction
concerning the use of the appliance by a person responsible
for their safety.
• Children should be supervised to ensure that they do not
play with the appliance.
• It is recommended to regularly inspect the appliance. Do
not use the appliance if the power cord, power plug or
appliance becomes damaged in any way. Return the entire
appliance to the nearest authorised Breville Service Centre
for examination and/or repair.
• Any maintenance, other than cleaning, should be performed
at an authorised Breville Service Centre.
• This appliance is for household use only. Do not use this
appliance for anything other than its intended use. Do
not use in moving vehicles or boats. Do not use outdoors.
Misuse may cause injuries.
• The installation of a residual current device (safety switch)
is recommended to provide additional safety protection
when using electrical appliances. It is advisable that a safety
switch with a rated residual operating current not exceeding
30mA be installed in the electrical circuit supplying the
appliance. See your electrician for professional advice.
CAUTION
The lid and the outer surface may get hot when the
appliance is operating. The temperature of accessible
surfaces may be high when the appliance is operating.
WARNING
Steam vents are very hot during baking.
SAVE THESE
INSTRUCTIONS
6
KNOW
your Breville product
7
KNOW YOUR BREVILLE BREAD MAKER
A. Non-Stick Bread Pan with Handle
B. Drive Shaft (inside Bread Pan)
C. Coupling (underside of Bread Pan)
D. Removable Lid
E. Viewing Window
F. Automatic Fruit and Nut Dispenser
Steam vents in the dispenser lid and base.
G. Stainless Steel Housing
Interior cavity (the baking chamber) contains the heating
element and drive mechanism.
H. Ventilation Grills
I. Recipe Holder and Cord Storage
A
B
C
D
E
G
I
F
H
H
8
KNOW YOUR BREVILLE BREAD MAKER
J. WEIGHT | TEMP button
Press to convert the default metric temperature and weight
(°C and kg) to imperial units(°F and lbs).
K. BEEPER button
Press to mute the sound alerts. The LCD screen will display
the
symbol when the sound alerts have been muted and
no symbol when the sound alerts are on.
L. LIGHT button
Press and hold to illuminate the interior baking chamber.
M. Backlit LCD Screen
N. DELAY START button
Press to select when you would like the loaf to be ready and
the bread maker will automatically start at the
appropriate time.
O. MODIFY button
Press to modify the default temperatures and times for
the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep
warm’ phases.
P. CANCEL button
- Before the cycle is activated, press to return to the main menu.
- After the cycle is activated, press and hold to cancel the cycle.
Q. START | PAUSE button
- Press to activate the cycle.
- Press and hold to pause the cycle. The LCD screen will
display a flashing ‘PAUSE’ until the button is pressed
again to resume the cycle.
R. SELECT push-dial (turn to scroll, push to select)
- Scroll through 14 settings, 3 crust colours and 4 loaf sizes.
- Use in conjunction with the MODIFY button to change the
default temperatures and times for the ‘preheat’, ‘knead’,
‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases.
J K L
N
O P
Q
M
R
9
KNOW YOUR BREVILLE BREAD MAKER
S. Collapsible Paddle
- For use with dough settings.
Always ensure the collapsible paddle is inserted in the upright
position for thorough mixing during the ‘knead 1’ phase.
The collapsible paddle will automatically collapse into the
flat position then return to the upright position during the
appropriate times in the ‘knead 2’, ‘rise’ and ‘punch-down’
phases. The collapsible paddle will automatically collapse
before the ‘bake’ phase to minimise the hole at the bottom of the
baked loaf.
TIP
Although the collapsible paddle will automatically
collapse before the start of the ‘bake’ phase to minimise
the hole at the bottom of the baked loaf, you can also
remove the paddle altogether for an even smaller hole.
T. Fixed Paddle
- For use with the jam setting.
NOTE
Non-stick bread pan and collapsible paddle are
consumable parts. Limited warranty period. Fixed Paddle
Flat Position
Upright Position
S
T
OPERATING
your Breville product
11
PAge heAder.....OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE
BEGINNER’S GUIDE TO BREAD MAKING
Before using the bread maker for the first time, remove and
safely discard any packaging material and promotional labels
including the clear film over the display panel. Ensure the power
cord is unplugged from the power outlet.
Wipe the exterior of the stainless steel housing with a soft,
damp cloth. Dry thoroughly.
Wash the inside of the bread pan with warm soapy water and
a soft cloth. Rinse and dry thoroughly. Do not immerse the
outside of the bread pan in water as this may interfere with the
free movement of the coupling and drive shaft. Wash only the
interior of the bread pan.
Wash the collapsible paddle and fixed paddle in warm soapy
water and a soft cloth. Rinse and dry thoroughly.
1. Remove the Bread Pan
a) Place the bread maker on a flat dry surface such as a bench
top. Ensure the power cord is unplugged from the power
outlet.
b) Lift open the lid and remove the bread pan from the interior
baking chamber by holding the handle and lifting straight up.
c) If the bread pan becomes stuck, press the handle down then
lift straight up.
2. Insert the Collapsible or Fixed Paddle
a) Select the appropriate paddle. Refer to ‘Know your Breville
the Bread Maker on page 9.
NOTE
Always remove the bread pan from the baking chamber
before inserting the paddle and ingredients. This ensures
that ingredients are not spilt onto the heating element
and drive mechanism inside the baking chamber.
b) Ensure there is no baked-on residue on the drive shaft inside
the bread pan or in any of the paddle crevices, including the
‘D’ shaped hole and hinge area.
c) Align the ‘D’ shaped hole on the paddle with the ‘D’ shape
on the drive shaft inside the bread pan. Push down firmly.
The paddle should rotate with the drive shaft, collapsible
parts should be free to move.
It is important that the paddle is properly assembled onto the
drive shaft to ensure ingredients are mixed and kneaded properly.
Paddle
Drive Shaft
Push down firmly
12
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE
d) If using the collapsible paddle, ensure it is inserted in the
upright position for thorough mixing during the ‘knead 1’
phase. The collapsible paddle will automatically collapse
into the flat position then return to the upright position
during the appropriate times in the ‘knead 2’, ‘rise’ and
‘punch-down’ phases, then collapse before the ‘bake’ phase
begins to minimise the hole at the bottom of the baked loaf.
Flat Position
Upright Position
3. Add ingredients to the Bread Pan
a) Before adding ingredients to the bread pan, ensure they are:
− Fresh. In particular, fresh flour and yeast are critical –
check the ‘Best Before Date’ stamped on the package.
For tips on checking the freshness of your yeast, refer
to the yeast section in 'The Vital Ingredient' section of
this book on page 42.
− Measured and weighed accurately. Refer to ‘Tips
for Better Bread Making - Measuring and Weighing
Ingredients’ in this book on page 36.
− At room temperature 20°C-25°C except all liquids which
should be 27°C unless stated otherwise. Temperatures
too cool or too warm can prevent the yeast from
activating and affect the way the bread rises and bakes.
b) Add ingredients to the bread pan in the order listed in the
recipe to ensure the dough mixes thoroughly and rises
sufficiently. Wipe any spilt ingredients from the rim and
outside of the pan and ensure it is clean and dry.
− Liquid ingredients
− Fats
− Dry ingredients eg. salt, sugar, flour
− Yeast
Yeast/Baking Powder or Baking Soda
Dry Ingredients
Fats
Water or Liquids
13
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE
NOTE
Do not underfill or overfill the bread pan as the bread
may not mix properly. The recipes in this book are
designed for 0.5kg to 1.25kg loaves. However if
developing your own recipes, as a general guide, a
minimum 2 cups and maximum 4.5 cups of total dry
ingredients is recommended. On the jam setting, as a
general guide, a maximum 3 cups of fruit should be used.
4. Return the Bread Pan to the Baking Chamber
a) Align the coupling on the underside of the bread pan
with the drive mechanism in the interior baking chamber
of the stainless steel housing. You may need to turn the
coupling slightly if you have difficulty aligning it onto the
drive mechanism. Push down firmly until the bread pan is
securely in position.
It is important that the bread pan is properly assembled onto
the drive mechanism to ensure the paddle operates correctly.
b) Lower the lid. It is not recommended to lift open the lid
during operation unless stated in the recipe, to check the
consistency of the dough during the ‘knead’ phase, or to
glaze and add seeds to the top of the loaf during the ‘bake’
phase. Refer to ‘Using the Pause Feature’ in this book.
5. Load the Automatic Fruit and Nut Dispenser
The Automatic Fruit and Nut Dispenser releases fruits, nuts,
chocolate chips, seeds or other suitably sized ingredients
into the dough at the right time which is programmed for a
specific time during the ‘knead’ phase. If added before this time,
excessive kneading will cause the ingredients to break down
rather than maintain their shape within the dough.
a) Lift open the lid of the Automatic Fruit and Nut Dispenser.
Touch the base of the dispenser to check that it is completely
closed before adding a maximum ¾ cup of dry ingredients. If
the base is open, see Troubleshooting.
b) Ensure the bread pan is in the baking chamber and the lid is
closed. Loading ingredients into the dispenser without the
bread pan inserted or with the lid closed increases the risk
of ingredients falling into the baking chamber and burning
during the ‘bake’ phase.
c) Always remember:
− Ingredients should be suitably sized so they do not fall
through the steam vents at the base of the dispenser.
We recommend separating ingredients that may stick
together, such as raisins and other fruits, before adding.
− Liquids should not be added to the dispenser.
− Glacé (glazed) fruits such as cherries, ginger,
pineapple, etc. should be washed and well-dried on
kitchen paper towel before adding into the dispenser.
Sticky ingredients can also be tossed in a little flour to
help dispensing.
− Bottled or canned ingredients such as olives, sun dried
tomatoes etc. should be drained and well-dried on
kitchen paper towel before adding to the dispenser.
− It is recommended that the dispenser be cleaned
thoroughly with a soft, damp cloth after each use.
14
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE
d) The Fruit and Nut Dispenser will automatically release
its contents on the BASIC, BASIC RAPID, WHOLE
WHEAT, WHOLE WHEAT RAPID, GLUTEN FREE,
CRUSTY LOAF, SWEET, YEAST FREE and all DOUGH
settings. You may notice the base of the dispenser flip
open during the bread making cycle even when it is empty.
This is normal. It is the dispenser automatically releasing
ingredients.
TIP
If ingredients exceed the maximum ¾ cup capacity of the
dispenser, lift open the lid and add ingredients manually
when the ‘add-in’ alert sounds Ensure the BEEPER button
has not been muted and the sound alerts are on - there
should be no
symbol on the LCD screen. Do not press
and hold the CANCEL button to add ingredients as this
will cancel the entire cycle.
6. Plug in the Power Cord
a) Unwind the power cord completely and insert the power
plug into a grounded power outlet.
b) An alert will sound and the LCD screen will illuminate. The
function options will appear with an indicator on the preset
BASIC setting.
7. Select the Setting
a) Turn the SELECT push-dial until the indicator on the
LCD screen reaches the desired setting. Press the push-
dial to select.
b) If you accidentally press the wrong setting, press the
CANCEL button to return to the main menu and make your
selection again.
8. Select the Crust Colour
a) If the selected setting has crust colour options, the LCD
screen will indicate a blinking ‘CRUST’ and the preset crust
colour. To change the preset crust colour, turn the SELECT
push-dial until the indicator on the LCD screen reaches the
desired crust colour – LIGHT, MEDIUM or DARK. Press the
push-dial to select.
The crust colour can only be selected on the BASIC, BASIC
RAPID, WHOLE WHEAT, WHOLE WHEAT RAPID and
GLUTEN FREE settings.
b) If you accidentally press the wrong crust colour, press the
CANCEL button to return to the main menu and make your
selection again.
9. Select the Loaf Size
a) If the selected setting has loaf size options, the LCD screen
will indicate a blinking ‘SIZE’ and the preset loaf size. To
change the preset loaf size, turn the SELECT push-dial until
the indicator on the LCD screen reaches the desired loaf size
– 0.5k, 0.75kg, 1.0kg or 1.25kg. Press the push-dial to select.
The loaf size can only be selected on the BASIC, BASIC
RAPID, WHOLE WHEAT, WHOLE WHEAT RAPID,
GLUTEN FREE, CRUSTY LOAF and SWEET settings. Only
the 1.0kg and 1.25kg loaf size can be selected on the GLUTEN
FREE setting.
b) If you accidentally press the wrong loaf size, press the
CANCEL button to return to the main menu and make your
selection again.
15
The table below outlines the different settings.
SETTING PADDLE DESCRIPTION CRUST COLOUR
OPTIONS
LOAF SIZE
OPTIONS
MORE INFORMATION
CUSTOM Depends
on selected
setting
This is a setting that allows you to modify the
preset, recommended temperatures and times for
the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’
and ‘keep warm’ phases to suit a specific recipe or
your personal preference. It then stores it in the
memory of the bread maker.
This is particularly useful if you have a favourite
recipe that you regularly bake. Alternatively,
for advanced bakers it allows you to factor
in variables such as the brand and type of
flour, quality of the yeast, altitude and climate
considerations. For example, in a humid climate
the rising cycles can be reduced.
Depends on selected
setting
Depends on selected
setting
‘Using the CUSTOM
setting’.
BASIC Collapsible
This is an all-purpose setting for white breads,
whole wheat breads and whole grain breads that
contain more than 50% bread flour. Use this
setting for packaged bread mixes.
LIGHT
MEDIUM
DARK
0.5kg
0.75kg
1.0kg
1.25kg
Use the MODIFY button
to see the preset phase
temperatures and times.
Refer to ‘Using the
MODIFY button’.
For recipes, refer to the
BASIC section.
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE
NOTE
Although the bread maker is capable of making 0.5kg,
0.75kg, 1.0kg or 1.25kg loaves, we recommend the
larger sizes for a better uniform loaf. The ingredient
quantities for the 0.5kg loaf may not fill the bread pan
to the ideal volume for a uniform loaf. This is especially
true for breads that contain whole grains or other special
ingredients. This is why some settings have limited or no
loaf size options.
NOTE
The loaf sizes - 0.5kg, 0.75kg, 1.0kg and 1.25kg - are a
guide to the size of the loaf only. Different ingredients
will affect the actual weight and size of the baked loaf.
For example:
− A 0.5kg loaf baked with fruit and nuts will be heavier
than a plain 0.5kg loaf.
− A 0.5kg 100% whole wheat loaf will be smaller and
shorter than a 0.5kg regular white loaf as whole wheat
flour does not rise as well as bread flour.
16
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE
SETTING PADDLE DESCRIPTION CRUST COLOUR
OPTIONS
LOAF SIZE
OPTIONS
MORE INFORMATION
BASIC
RAPID
Collapsible This is an all-purpose setting for white breads,
whole wheat breads and whole grain breads that
contain more than 50% bread flour. Use this
setting for packaged bread mixes.
Best results are achieved by using the longer
settings, producing a loaf with optimal texture.
If using the RAPID settings on specified recipes
in this section, reduce salt by ¼ teaspoon and
increase yeast by ¼ teaspoon. This adjustment is
suitable for all recipes.
LIGHT
MEDIUM
DARK
0.5kg
0.75kg
1.0kg
1.25kg
Use the MODIFY button
to see the preset phase
temperatures and times.
Refer to ‘Using the
MODIFY button’.
For recipes, refer to the
BASIC section.
WHOLE
WHEAT
Collapsible This is a setting for breads that contain more than
50% whole wheat, whole grain, or speciality flour
such as barley or rye.
Due to ingredient properties, breads baked on the
WHOLE WHEAT setting are generally shorter and
denser than breads baked on the BASIC setting.
To encourage a lighter, higher loaf, unlike the
BASIC setting, the WHOLE WHEAT setting has a
‘preheat’ phase that warms the ingredients to allow
the yeast to perform optimally. The ‘preheat’ phase
also allows heavy grains and flours to absorb liquid,
before softening and expanding for better
gluten development.
LIGHT
MEDIUM
DARK
0.5kg
0.75kg
1.0kg
1.25kg
Use the MODIFY button
to see the preset phase
temperatures and times.
Refer to ‘Using the
MODIFY button’, page 32.
For recipes, refer to the
WHOLE WHEAT section.
WHOLE
WHEAT
RAPID
Collapsible This is a setting for breads that contain more than
50% whole wheat, whole grain, or speciality flour
such as barley or rye.
Unlike the WHOLE WHEAT setting, the WHOLE
WHEAT RAPID setting reduces all three of the
‘rise’ phases, shortening the entire cycle time by
approximately an hour.
Best results are achieved by using the longer
settings, producing a loaf with optimal texture.
If using the RAPID settings on specified recipes
in this section, reduce salt by ¼ teaspoon and
increase yeast by ¼ teaspoon. This adjustment is
suitable for all recipes.
LIGHT
MEDIUM
DARK
0.5kg
0.75kg
1.0kg
1.25kg
Use the MODIFY button
to see the preset phase
temperatures and times.
Refer to ‘Using the
MODIFY button’, page 34.
For recipes, refer to the
WHOLE WHEAT section.
17
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE
SETTING PADDLE DESCRIPTION CRUST COLOUR
OPTIONS
LOAF SIZE
OPTIONS
MORE INFORMATION
GLUTEN
FREE
Collapsible This is a setting for breads that contain gluten free
flours such as rice flour, tapioca flour, potato flour,
buckwheat flour, arrowroot etc.
Due to ingredient properties, the consistency of the
dough is wetter and more like a thick, sticky batter
than a firm dough ball. It is important not to over-
knead gluten-free doughs because of the reduced
elastic properties usually provided by gluten. For
this reason, in comparison to the BASIC setting,
there is a shorter ‘knead’ phase, shorter ‘rise’ phase
and due to the high moisture content, a higher
baking temperature.
LIGHT
MEDIUM
DARK
1.0kg
1.25kg
Due to the ingredient
properties of gluten
free flours, the
quantities for the
(0.5kg) and (0.75kg)
loaf do not fill the bread
pan to the ideal volume
for a uniform loaf.
For this reason, these
loaf sizes have been
omitted.
Use the MODIFY button
to see the preset phase
temperatures and times.
Refer to ‘Using the
MODIFY button’.
For recipes, refer to the
GLUTEN FREE section.
CRUSTY
LOAF
Collapsible This is a setting for breads low in fat and sugar,
producing a bread with a crisp crust and a
fine-textured, chewy inner crumb. These breads
are sometimes referred to as French, European,
Continental, Artisan, Peasant or Country breads.
In comparison to the BASIC setting, the ‘rise’
phase is longer, ‘bake’ time longer and ‘bake’
temperature higher to produce a crisp crust and a
firmer inner texture.
Not applicable
The CRUSTY LOAF
setting is preset with
the recommended
crust colour that
produces a crisp
crusted loaf.
The MODIFY button
can be used to
modify the baking
temperature and/
or time if a crisper
or less crisp crust
is desired. Refer to
‘Using the MODIFY
button’, page 32.
0.5kg
0.75kg
1.0kg
1.25kg
Use the MODIFY button
to see the preset phase
temperatures and times.
Refer to ‘Using the
MODIFY button’.
For recipes, refer to the
CRUSTY LOAF section.
18
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE
SETTING PADDLE DESCRIPTION CRUST COLOUR
OPTIONS
LOAF SIZE
OPTIONS
MORE INFORMATION
SWEET Collapsible This is a setting for breads high in sugar, fats
and proteins.
Due to ingredient properties, sweet breads high
in sugar, fats and proteins tend to brown quicker.
For this reason, in comparison to the BASIC
setting, there is a lower ‘bake’ temperature.
Not applicable
The SWEET setting
is preset with the
recommended crust
colour that prevents
over browning of
most sweet breads
high in sugar, fat
and protein.
The MODIFY button
can be used to
modify the baking
temperature and/
or time if a lighter
or darker crust is
desired. Refer to
‘Using the MODIFY
button’, page 32.
0.5kg
0.75kg
1.0kg
1.25kg
Use the MODIFY button to see
the preset phase temperatures
and times. Refer to ‘Using the
MODIFY button’.
For recipes, refer to the SWEET
section.
YEAST
FREE
Collapsible This is a setting for breads that contain baking
powder or baking soda rather than yeast to make
the bread rise. These breads have a cake-like
texture and are sometimes referred to as quick
breads, batter breads or cake breads. Use this
setting for packaged corn bread, quick bread and
cake mixes.
In comparison to the BASIC setting, the YEAST
FREE setting jumps straight from the ‘knead’
phase to the ‘bake’ phase - omitting the ‘rise’
phase due to the omission of yeast.
Not applicable
Like a cake mixture,
yeast free breads
require a fixed
baking temperature
and time to produce
a specific crust
colour. For this
reason, no crust
colour options are
available on this
setting.
The MODIFY button
can be used to
modify the baking
temperature and/
or time if a lighter
or darker crust is
desired. Refer to
‘Using the MODIFY
button’, page 32.
Not applicable
Like a cake
mixture, yeast
free breads have
fixed ingredient
quantities to
produce a specific
loaf size. For this
reason, no loaf
size options are
available on this
setting.
Use the MODIFY button to see
the preset phase temperatures
and times. Refer to ‘Using the
MODIFY button’, page 32.
For recipes, refer to the YEAST
FREE section.
19
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE
SETTING PADDLE DESCRIPTION CRUST COLOUR
OPTIONS
LOAF SIZE
OPTIONS
MORE INFORMATION
DOUGH-
use this
setting
for bread
doughs
Collapsible This is a setting for bread doughs that are
intended to be shaped by hand into traditional
loaf shapes or in special ways - dinner rolls, round
loaves, braids, twists, bread sticks, bagels etc -
then baked using the BAKE ONLY setting or in
an oven.
This setting mixes ingredients, then takes the
dough through the ‘knead’ phase and ‘rise 1’
phase. At the end of the cycle, the dough should be
removed, shaped then allowed to rise before baking.
Not applicable Not applicable Use the MODIFY button to see
the preset phase temperatures
and times. Refer to ‘Using the
MODIFY button’.
For recipes, refer to the
DOUGH section.
DOUGH-
PIZZA
Collapsible This is a setting for pizza and focaccia doughs.
In comparison to the DOUGH-BREAD setting, the
DOUGH-PIZZA setting has a shorter ‘rise 1’ phase
as the dough does not need to become a big puffy
mass that is characteristic of bread doughs.
The only difference between pizza crust
and focaccia is that instead of being baked
immediately after shaping to make a thin, crisp
pizza crust, focaccia is left to rise a second time
before baking. For this reason, pizza doughs
should be removed, shaped then baked, while
focaccia doughs should be removed, shaped then
allowed to rise before baking.
Not applicable Not applicable Use the MODIFY button to see
the preset phase temperatures
and times. Refer to ‘Using the
MODIFY button’.
For recipes, refer to the
DOUGH - PIZZA section.
DOUGH-
PASTA
Collapsible
This is a setting for pasta doughs.
In comparison to the DOUGH-BREAD and
DOUGH-PIZZA settings, the DOUGH-PASTA
setting omits the ‘rise’ phase due to the omission
of yeast. At the end of the cycle, the dough
should be removed and allowed to rest at room
temperature before rolling and cutting.
Not applicable Not applicable Use the MODIFY button to see
the preset phase temperatures
and times. Refer to ‘Using the
MODIFY button’.
For recipes, refer to the
DOUGH - PASTA section.
20
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE
SETTING PADDLE DESCRIPTION CRUST COLOUR
OPTIONS
LOAF SIZE
OPTIONS
MORE INFORMATION
BAKE
ONLY
Collapsible This is a setting to:
- Darken or crispen loaves already baked
and cooled. This only takes a few minutes so
check regularly.
- Re-warm loaves already baked and cooled.
- Bake doughs that have been hand-shaped.
- Melt or brown toppings on baked bread.
The bake time and temperature range is 1:00min -
2:00hrs and 60°C - 150°C (140°F - 300°F).
NOTE:
Due to the small, enclosed baking chamber and
close proximity of the heating element, the baking
temperatures are lower than a wall oven but hot
enough to bake the bread efficiently and evenly.
Not applicable Not applicable Use the BAKE setting
with one of the hand-shaping
techniques found in
this booklet.
JAM Fixed This is a setting for making jams from fresh fruits.
They make a delicious accompaniment to freshly
baked bread. The bread maker is ideal for making
jam as the paddle continuously stirs ingredients.
Not applicable Not applicable Use the MODIFY button to see
the preset phase temperatures
and times. Refer to ‘Using the
MODIFY button’.
For recipes, refer to the
JAM section.
21
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE
10. Start the Bread Maker
The bread maker is now ready to activate, automatically calculating
the recommended temperatures and times for the ‘preheat’, ‘knead’,
‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases based on your
selected setting, crust colour and loaf size. The LCD screen will
indicate the recommended total cycle time.
a) To modify the recommended temperatures and times for the
‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’
phases, refer to ‘Using the MODIFY button’.
b) To activate the cycle using the recommended temperatures
and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’
and ‘keep warm’ phases, press the START | PAUSE button.
The button surround will illuminate red. As the cycle begins,
the LCD screen will indicate the time remaining until the
loaf is ready and the progress indicator will flash to indicate
the current phase of the cycle.
c) To pause the cycle, press and hold the START | PAUSE
button. Refer to ‘Using the PAUSE feature’.
d) To cancel the cycle, press and hold the CANCEL button
until the LCD screen returns to the main menu.
NOTE
When using the bread maker for the first time you may
notice the machine emit vapors. These are the protective
substances on the heating elements. These are safe, not
detrimental to the performance of the bread maker and
will dissipate with use.
NOTE
The bread maker is equipped with Power Failure
Protection. If the power supply is interrupted then
restored, this feature allows the cycle to automatically
resume where it left off instead of starting from the
beginning of the cycle. For the Power Failure Protection
to activate, the bread maker must have been operating
for a minimum of 5 minutes before the power was
interrupted, and the power must be restored within
60 minutes. If the power is not restored within 60
minutes; if you are unsure when the outage occurred; or
if the ‘bake’ phase was interrupted; it is recommended
to discard the ingredients, particularly when using
perishable ingredients such as dairy products, eggs, etc.
22
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
perform optimally. It also allows heavy grains and flours to absorb
liquid, before softening and expanding for better gluten development.
During this phase, no movement occurs in the bread pan.
This phase will only occur on the WHOLE WHEAT, WHOLE WHEAT
RAPID and JAM settings.
‘Knead 1’ The ‘knead 1’ phase distributes the yeast and moistens the gluten in
the flour.
During this phase, the paddle will rotate slowly.
Viewing window may fog up. This is normal and will dissipate later
in the cycle.
There may be lumps and unincorporated ingredients in the corners
of the bread pan. This is normal. They will be incorporated during the
‘knead 2’ phase.
‘Knead 2’ The ‘knead 2’ phase thoroughly mixes the ingredients and strengthens
the moistened gluten strands to a springy elasticity. A dough ball will
form.
During this phase, the paddle will rotate faster and in both the
clockwise and counterclockwise direction. You may notice the
collapsible paddle automatically collapse into the flat position then
return to the upright position multiple times during this phase. This
action allows the dough ball to accumulate all the unincorporated
ingredients in the corners of the bread pan.
The Automatic Fruit and Nut Dispenser will automatically release its
contents 8 minutes before the end of the ‘knead 2’ phase, regardless
of whether it has been loaded.
Viewing window may fog up. This is normal and will dissipate later
in the cycle.
There may be lumps and unincorporated ingredients in the corners of
the bread pan. Be patient - the clockwise and counterclockwise direction
of the paddle will eventually incorporate all the ingredients before the
end of the ‘knead 2’ phase, however if necessary use a rubber spatula
to fold in any flour from around the edges of the bread pan. This is
especially important on the GLUTEN FREE and YEAST FREE settings.
Humidity, the way the flour is measured and the moisture content
of the flour affects dough consistency. For this reason, you may wish
to check the dough approximately 5-10 minutes into this phase. Lift
open the lid. Poke the dough ball with your finger, careful to avoid
the moving paddle. The dough should feel soft and sticky like scotch
tape. If it is too dry, add liquid (27°C), ½ to 1 tablespoon at a time. If it
is too wet, add flour 1 tablespoon at a time.
NOTE: Gluten free doughs will be wetter and more like a thick, sticky
batter, while yeast free bread doughs will look like a cake batter.
23
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE
PHASE DESCRIPTION NOTES
‘Rise 1’
‘Punch Down’
‘Rise 2’
‘Punch Down’
The ‘rise’ phase, also known as ‘proofing’, is a period of rest that
allows the gluten to become smooth and elastic. The dough ball will
become a puffy mass that increases in size. This phase is important to
the flavour of the bread.
During this phase, no movement occurs in the bread pan.
The ‘rise 1’ and ‘rise 2’ phases are separated by two ‘punch down’
phases, also known as ‘deflating’. This phase is necessary to release
the trapped carbon dioxide within the dough.
During this phase, the paddle will rotate a few turns lasting approx.
10-15 seconds.
If the dough is unevenly sitting to one side of the bread pan, it
should be centred over the paddle before the ‘rise 3’ phase to avoid a
lopsided loaf. This is especially important for the smaller 0.5kg and
0.75kg loaf sizes.
TIP: Although the collapsible paddle will automatically collapse before the
start of the ‘bake’ phase to minimise the hole at the bottom of the baked
loaf, you can also remove the paddle altogether for an even smaller hole. At
the start of the ‘rise 3’ phase, the ‘remove paddle’ alert will sound. Press and
hold the START | PAUSE button to pause the cycle. With protective hot
pads or insulated oven mitts, lift open the lid. Hold the bread pan by the
handle and lift straight up. Place the bread pan on a wire rack. Close the
lid. Take the dough from the bread pan, remove the paddle, form the dough
into a neat ball and replace in the centre of the bread pan. Return the bread
pan to the baking chamber. Close the lid. Press the START | PAUSE button
to resume the cycle.
It is important to remove the dough when the alert sounds, and to replace
the dough in the centre of the pan to ensure the dough rises completely and
is not lopsided. Removing the paddle is not recommended on the GLUTEN
FREE and YEAST FREE settings as the dough is more like a batter.
‘Rise 3’ The ‘rise 3’ phase is the final rise before the loaf is baked. At the end
of this rise, the risen dough usually fills the bread pan, taking the
shape of the pan. This is why this phase is also known as ‘shaping’.
During this phase, no movement occurs in the bread pan.
If the dough rises higher than the bread pan, open the lid, pierce
the top with a skewer or toothpick and allow it to gently deflate.
This should prevent it from baking over the top of the bread pan,
collapsing or spilling onto the heating element.
‘Bake’ The ‘bake’ phase regulates the baking time and temperature
according to the individual recipe.
During this phase, no movement occurs in the bread pan.
Steam will emit from the steam vents. This is normal. Do not cover
the steam vents or touch appliance surfaces as they will be hot.
‘Keep Warm’ The ‘keep warm’ phase holds the temperature of the baked bread for
up to 60 minutes before automatically turning off.
During this phase, no movement occurs in the bread pan.
To turn off the ‘keep warm’ phase, or to reduce the 60 minute keep
warm time, refer to ‘Using the MODIFY button’, page 31.
To retain a crisp loaf crust, press and hold the CANCEL button and
remove the bread pan before the ‘keep warm’ phase. The sides of the
loaf may concave and become soggy or the crust may become harder
and darker during the ‘keep warm’ phase.
NOTE
Due to ingredient properties, some settings have been
programmed to skip certain phases.
24
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE
11. Remove the Bread Pan
a) When the cycle is complete, an alert will sound and the
‘keep warm’ phase will automatically begin to count up to
60 minutes. To retain a crisp loaf crust, we recommend
removing the bread pan at the beginning of the 'keep warm'
cycle. Press and hold the CANCEL button. With protective
hot pads or insulated oven mitts, lift open the lid. Hold the
bread pan by the handle and lift straight up. Place the bread
pan on a wire rack. Be careful not to place it on a tablecloth,
plastic surface, or other heat-sensitive surface which may
scorch or melt.
NOTE
The appliance surfaces, including the lid, are hot during
and after operation. To prevent burns or personal injury,
always use protective hot pads or insulated oven mitts
when removing the bread pan from the baking chamber,
and when removing the baked bread or jam from the
bread pan.
b) If the CANCEL button is not pressed and held after the ‘bake’
phase, the bread maker will automatically commence the ‘keep
warm’ phase. This phase holds the temperature of the baked
bread for up to 60 minutes before automatically turning off.
During the ‘keep warm’ phase, the LCD screen will count-up
indicating how long the baked loaf has been kept warm.
The ‘keep warm’ phase is activated on the BASIC, BASIC
RAPID, WHOLE WHEAT, WHOLE WHEAT RAPID, GLUTEN
FREE, CRUSTY LOAF, SWEET and YEAST FREE settings. To
turn off the ‘keep warm’ phase, or to reduce the 60 minute keep
warm time, refer to ‘Using the MODIFY button’, page 31.
NOTE
To retain a crisp loaf crust, remove the bread pan before
the ‘keep warm’ phase. The sides of the loaf may concave
and become soggy or the crust may become harder and
darker during the ‘keep warm’ phase.
12. Remove Bread from the Bread Pan
a) With protective hot pads or insulated oven mitts, hold the
bread pan handle to one side and turn the bread pan upside
down onto a wire rack. Gently shake the bread out of the
bread pan. The paddle should remain in the bread pan. If
it is stuck in the bread, use a non-metal utensil to gently
remove it, taking care not to scratch the paddle.
TIP
If the bread is difficult to remove, turn the bread pan on
its side and with protective hot pads or insulted oven
mitts, wiggle the coupling on the underside of the bread
pan a few times. This will loosen the paddle from the
bread. Over-turning the coupling can drive the paddle
further into the bread and create a large hole.
25
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE
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.
13. Unplug the Bread Maker
a) While the bread is cooling, unplug the power cord from the
power outlet.
NOTE
If you wish to make another loaf of bread, allow
approximately one hour cooling time before using again.
Open or remove the lid to help cool the interior baking
chamber. If the bread maker is too hot an error code
will appear on the LCD screen. The bread maker will
not operate until it cools down to the correct operating
temperature for kneading. Refer to ‘Troubleshooting’,
page 49-57.
b) With protective hot pads or insulated oven mitts, remove
the paddle from the drive shaft inside the bread pan. Do
not attempt to remove the paddle with your bare hand as it
is very hot. If the paddle is difficult to remove, pour some
warm water and a little detergent into the bread pan and
allow to stand for 10-20 minutes to loosen baked-on crust or
crumb residue.
NOTE
Never immerse the outside of the bread pan in water
as this may interfere with the free movement of the
coupling and drive shaft. Wash only the interior of the
bread pan.
c) Refer to ‘Care and Cleaning’.
26
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE
14. Slice the Bread
a) When the bread has cooled sufficiently, place the bread onto
a firmly seated breadboard.
TIP
Cool bread for a minimum of 20 minutes (preferably
longer) before slicing it. This allows the steam to escape.
The exception is yeast free breads. If you wish to serve
bread warm, wrap it in foil and re-heat in the oven.
b) Ensure the paddle is not in the bottom of the baked bread
loaf and slice using a serrated bread knife or electric knife. A
standard flat-bladed kitchen knife is likely to tear the bread. For
rectangular slices, place the loaf on its side and slice across.
15. Store the Bread
Store unused bread tightly covered at room temperature for
up to 3 days. Sealable plastic bags, plastic containers or a
sealable bread box work well. Since homemade bread has no
preservatives, it tends to dry out and become stale faster than
commercially-made bread. For longer storage, place bread in a
sealable plastic bag, removing any air before sealing, then place
in the freezer. Bread may be frozen for up to 1 month.
OPTIONAL SETTINGS
on your Breville product
28
PAge heAder.....OPTIONAL SETTINGS - PAUSE FEATURE
Using the PAUSE feature
Uses for the pause feature are limited only by your imagination.
Bread dough can be hand-shaped into braided breads with
decorative crusts, rolled or layered into sweet or savory filled
pull-apart breads, or finished with a variety of glazes, crumbles
and toppings.
To pause the cycle, press and hold the START | PAUSE button.
The LCD screen will display a flashing ‘PAUSE’ until the
START | PAUSE button is pressed again to resume the cycle.
NOTE
The pause feature cannot be selected during the ‘keep
warm’ phase.
Here are a few ideas and techniques to get you started.
Decorative Crusts
1. Prepare an egg wash using 1 egg white or 1 whole egg plus 1
tablespoon of water.
2. At the start of the ‘bake’ phase, press and hold the
START | PAUSE button to pause the cycle.
3. Lift open the lid.
4. With the bread pan still in the interior baking chamber, use a
very sharp knife or blade to cut a decorative pattern in the top
of the loaf (slashes, tic-tac-toe, cross, etc.) Carefully brush the
top of the loaf and cuts with the egg wash, careful not to spill
or drip the egg wash inside the interior baking chamber as it
will burn. Work quickly to limit the amount of heat loss.
5. Close the lid. Press the START | PAUSE button to resume
the cycle.
Braided Breads
1. Prepare an egg wash using 1 egg white or 1 whole egg plus
1 tablespoon of water.
2. At the start of the ‘rise 3’ phase, press and hold the
START | PAUSE button to pause the cycle.
3. Lift open the lid. Remove the bread pan from the baking
chamber and close the lid.
4. Remove the dough and paddle from the bread pan.
5. Divide the dough into 3 equal pieces. Stretch and roll
each piece into a 10” (25cm) rope. Place the ropes on a flat
surface side by side. Begin braiding from the centre of the
ropes rather than the ends for a more even shape. When
complete, rotate the half braided bread and repeat the
procedure from the middle to the other end. Tuck the ends
under and place into the bread pan. Carefully brush the
top of the loaf with the egg wash and sprinkle with seeds if
desired.
6. Return the dough to the bread pan.
7. Return the bread pan to the baking chamber.
8. Close the lid. Press the START | PAUSE button to resume
the cycle.
29
PAge heAder.....OPTIONAL SETTINGS - PAUSE FEATURE
Pull-Apart Rolls
1. Prepare an egg wash using 1 egg white or 1 whole egg plus 1
tablespoon of water.
2. At the start of the ‘rise 3’ phase, press and hold the
START | PAUSE button to pause the cycle.
3. Lift open the lid. Remove the bread pan from the baking
chamber and close the lid.
4. Remove the dough and paddle from the bread pan.
5. Divide the dough into even pieces (12, 18, or 24) and roll each
piece into a round ball. Create a single layer of dough balls
in the bread pan. Carefully brush the layer with the egg wash
and sprinkle with spices. Continue layering and spicing until
all the dough balls are used.
6. Return the dough to the bread pan.
7. Return the bread pan to the baking chamber.
8. Close the lid. Press the START | PAUSE button to resume
the cycle.
Rolled Breads
1. Prepare an egg wash using 1 egg white or 1 whole egg plus 1
tablespoon of water.
2. At the end of the ‘rise 2’ phase, press and hold the
START | PAUSE button to pause the cycle.
3. Lift open the lid. Remove the bread pan from the baking
chamber and close the lid.
4. Remove the dough and paddle from the bread pan.
5. Roll out the dough on a lightly floured surface into a
rectangle shape, approximately 8” x 12” (20cm × 30cm).
Spread tomato paste over the dough and top with Italian
mixed herbs, chopped salami, chopped black olives and
grated cheese. Roll up lengthwise, as for a Swiss roll. Tuck
the ends under and place into the bread pan.
6. Return the bread pan to the baking chamber.
7. Close the lid. Press the START | PAUSE button to resume
the cycle. The ‘rise 3’ phase will begin, followed by the
‘bake’ phase.
8. At 15 minutes into the ‘bake’ phase, press and hold the
START | PAUSE button to pause the cycle.
9. Follow the ‘Decorative Crusts’ procedure on page 29.
30
PAge heAder.....OPTIONAL SETTINGS – DELAY START BUTTON
Using the DELAY START button
The DELAY START button conveniently allows you to select
when you’d like the loaf to be ready, automatically starting the
bread maker at the appropriate time. You can set the timer up to
13 hours in advance before you require the baked loaf to be ready.
While the Delay Start feature can be selected on all settings
except for BAKE ONLY and JAM, our experience has shown
that some recipes, particularly yeast free breads, do not mix well
when delayed, while others do. For this reason, we recommend
first testing the recipe with the Delay Start feature before
planning to serve it for the first time.
IMPORTANT
Never use the Delay Start feature if the recipe includes
perishable ingredients such as dairy products, eggs etc.
Some dairy products and eggs may be substituted by
using dried ingredients such as dried egg powders, dried
buttermilk or dry milk. When using this feature with dried
substitutions, add the water to the bread pan first, then add
the dried substitution after the flour to keep them separate.
1. Using the SELECT push-dial, select the desired setting,
crust colour and loaf size. Refer to Steps 1-9, ‘Operating your
Breville Bread Maker – Beginners Guide’, page 11.
2. Before pressing the START | PAUSE button to activate the
cycle, press the DELAY START button. The LCD screen will
indicate ‘READY IN’ and the preset cycle time will flash.
NOTE
During the delayed time, before the bread making cycle
commences, ensure the surrounding temperature of the
ingredients and baking chamber is not too hot or too
cold. This will ensure efficient operation. Recommended
room temperature is 20°C-25°C (68°F-77°F).
NOTE
When using the Delay Start feature, we recommend
layering ingredients in the bread pan in the order listed
in the recipe, making a small hollow in the centre of the
flour (ensuring the hollow does not touch the water,
salt or sugar layer) then placing the yeast in the hollow.
Water, salt or sugar can prematurely activate or decrease
the activity of the yeast and the bread may not rise.
3. Turn the SELECT push-dial to change the cycle time up
to 13 hours in advance, then press to select. The time
you select relates to the finish time of the baked loaf. For
example, if you select 10 hours, the LCD screen will indicate
‘READY IN’ and ‘10:00 HRS’, meaning the finished loaf will
be ready in 10 hours time.
4. If you accidentally press the wrong time, press the CANCEL
button to return to the main menu and make your selection
again.
5. Press the START | PAUSE button to activate the delay start
feature. The button surround will illuminate red and the
31
PAge heAder.....OPTIONAL SETTINGS – MODIFY BUTTON
LCD screen will display ‘READY IN’ and begin to count
down. There will be no movement inside the bread pan. Once
the correct time has lapsed, the cycle will automatically begin.
The LCD screen will indicate the time remaining until the
loaf is ready and the progress indicator will flash to indicate
the current phase of the cycle.
Using the MODIFY button
The preset, recommended temperature and times for the
‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’
phases can be modified to suit a specific recipe or your personal
preference. For example, if you like a crustier loaf, the baking
temperature and time can be increased.
NOTE
The modified temperatures and times will not be stored
in the memory of the bread maker. Instead, the bread
maker will return to its default temperatures and times
after the modified cycle has finished. To store the
modified temperatures and times, refer to ‘Using the
CUSTOM setting’, page 33.
1. Using the SELECT push-dial, select the desired setting,
crust colour and loaf size. Refer to Steps 1-9, ‘Operating your
Breville Bread Maker – Beginners Guide’, page 11.
2. Before pressing the START | PAUSE button to activate the
cycle, press the MODIFY button. The LCD screen will display
the progress indicator and flash to indicate the phase that can
be modified, as well as its preset temperature/time. Use the
SELECT push-dial to modify the preset temperature and/or
times for each of the phases.
3. Once all the phases have been modified to suit your
preferences, the LCD screen will indicate the new cycle time.
Press the START | PAUSE button to activate the cycle.
NOTE
If using the modify function, all phases must be either
modified or verified. ie; If you do not go through all phases
and push start or cancel the program will not keep the
modified input.
NOTE
Phases can only be modified if they are already applicable
to a setting. For example, the BAKE ONLY setting does not
have a ‘knead’ phase, so this phase cannot be modified.
32
PAge heAder.....OPTIONAL SETTINGS – MODIFY BUTTON
For tables that show the times of each function see back of book.
The table below outlines the possible modifications for each of the settings.
PHASE
SETTING PRE-HEAT
TEMP
PRE-HEAT
TIME
KNEAD 1
TIME
KNEAD 2
TIME
RISE
TEMP
RISE 1
TIME
PUNCH
DOWN
RISE 2
TIME
PUNCH
DOWN
RISE 3
TIME
BAKE
TIME
BAKE
TEMP
KEEP WARM
TIME
BASIC
0mins -
1:00hrs
0mins -
1:00hrs
27°C - 34°C
(80°F - 93°F)
0mins -
1:40hrs
0 - 120secs 0mins -
1:40hrs
0 - 120secs 0mins -
1:40hrs
0mins - 2hrs 60°C - 150°C
(140°F - 300°F)
0mins -
1:00hrs
BASIC
RAPID
0mins -
1:00hrs
0mins -
1:00hrs
27°C - 34°C
(80°F - 93°F)
0mins -
1:40hrs
0 - 120secs 0mins -
1:40hrs
0 - 120secs 0mins -
1:40hrs
0mins - 2hrs 60°C - 150°C
(140°F - 300°F)
0mins -
1:00hrs
WHOLE
WHEAT
16°C - 25°C
(61°F - 77°F)
0mins -
1:00hrs
0mins -
1:00hrs
0mins -
1:00hrs
27°C - 34°C
(80°F - 93°F)
0mins -
1:40hrs
0 - 120secs 0mins -
1:40hrs
0 - 120secs 0mins -
1:40hrs
0mins - 2hrs 60°C - 150°C
(140°F - 300°F)
0mins -
1:00hrs
WHOLE
WHEAT
RAPID
16°C - 25°C
(61°F - 77°F)
0mins -
1:00hrs
0mins -
1:00hrs
0mins -
1:00hrs
27°C - 34°C
(80°F - 93°F)
0mins -
1:40hrs
0 - 120secs 0mins -
1:40hrs
0 - 120secs 0mins -
1:40hrs
0mins - 2hrs 60°C - 150°C
(140°F - 300°F)
0mins -
1:00hrs
GLUTEN
FREE
0mins -
1:00hrs
0mins -
1:00hrs
27°C - 34°C
(80°F - 93°F)
0mins -
1:40hrs
0 - 120secs 0mins -
1:40hrs
0mins - 2hrs 60°C - 150°C
(140°F - 300°F)
0mins -
1:00hrs
CRUSTY
LOAF
0mins -
1:00hrs
0mins -
1:00hrs
27°C - 34°C
(80°F - 93°F)
0mins -
1:40hrs
0 - 120secs 0mins -
1:40hrs
0 - 120secs 0mins -
1:40hrs
0mins - 2hrs 60°C - 150°C
(140°F - 300°F)
0mins -
1:00hrs
SWEET
0mins -
1:00hrs
0mins -
1:00hrs
27°C - 34°C
(80°F - 93°F)
0mins -
1:40hrs
0 - 120secs 0mins -
1:40hrs
0 - 120secs 0mins -
1:40hrs
0mins - 2hrs 60°C - 150°C
(140°F - 300°F)
0mins -
1:00hrs
YEAST FREE
10mins - 30mins 0mins - 2hrs 60°C - 150°C
(140°F - 300°F)
0mins-
1:00hrs
DOUGH -
BREAD
0mins -
1:00hrs
0mins -
1:00hrs
27°C - 34°C
(80°F - 93°F)
0mins -
1:40hrs
DOUGH -
PIZZA
0mins -
1:00hrs
0mins -
1:00hrs
27°C - 34°C
(80°F - 93°F)
0mins -
1:40hrs
DOUGH -
PASTA
10mins - 30mins
BAKE ONLY
0mins - 2hrs 60°C - 150°C
(140°F - 300°F)
JAM
60°C - 70°C
(140°F - 158°F)
0mins -
1:00hrs
0mins - 2hrs 60°C - 150°C
(140°F - 300°F)
33
PAge heAder.....OPTIONAL SETTINGS – CUSTOM SETTING
Using the CUSTOM setting
The preset, recommended temperatures and times for the
‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’
phases can be modified to suit a specific recipe or your personal
preference, then stored in the memory of the bread maker.
This is particularly useful if you have a favourite recipe that you
regularly bake. Alternatively, for advanced bakers it allows you
to factor in variables such as the brand and type of flour, quality
of the yeast, altitude and climate considerations. For example, in
a humid climate the rising cycles can be reduced.
1. Turn the SELECT push-dial until the indicator on the LCD
screen reaches the CUSTOM setting. Press the push-dial
to select.
2. The LCD screen will indicate ‘CUSTOM 1’. This means you
are about to program custom recipe number 1. There are 9
custom recipe spaces for you to program.
TIP
We recommend that for your own reference, you record
the custom recipe number and recipe, along with a log of
the temperatures and times in the charts provided at the
end of this booklet.
3. Press the MODIFY button. The LCD screen will indicate a
flashing ‘CUSTOM’ and the MODIFY button surround will
flash, indicating that you are in programming mode.
4. Using the SELECT push-dial, select the setting, crust colour,
loaf size and the temperature and times for the ‘preheat’,
‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases.
TIP
Phases can only be modified if they are already applicable
to a setting. For example, the BAKE ONLY setting does not
have a ‘knead’ phase, so this phase cannot be modified.
If, for some reason, you would like to include or modify
a phase that is not applicable to a setting, select the
WHOLE WHEAT setting and use it as a base to program
your custom recipe setting. The WHOLE WHEAT setting
allows you to modify all of the phases.
NOTE
If you accidentally select the wrong temperature or
time, refer to Step 2 ‘Modifying a Programmed Custom
Recipe’, page 34.
5. Once all the phases have been modified to suit your
preferences, ‘CUSTOM’ and the MODIFY button surround
will no longer flash. The LCD screen will indicate the newly
programmed cycle time.
6. To activate the cycle, press the START | PAUSE button.
7. Alternatively, to activate the Delay Start feature, press the
34
PAge heAder.....OPTIONAL SETTINGS – CUSTOM SETTING
DELAY START button. Turn the SELECT push-dial to
change the cycle time and press to select. The time you
select relates to the finish time of the baked loaf. Refer to
‘Using the DELAY START button’, page 31.
Modifying a Programmed Custom Recipe
There are 9 custom recipe spaces for you to program. If a space
has been filled and the MODIFY button is pressed, the LCD
screen will indicate a flashing ‘REPLACE?’
1. If you don’t want to replace your programmed custom
recipe, press the CANCEL button. The LCD screen will no
longer indicate a flashing ‘REPLACE?. Turn the SELECT
push-dial to check if another space has been filled or not.
2. If you do want to replace or modify your programmed
custom recipe, press the SELECT push-dial. The LCD screen
will indicate a flashing ‘CUSTOM’ and the MODIFY button
surround will flash, indicating that you are in programming
mode. Using the SELECT push-dial, re-select the setting,
crust colour, loaf size and the temperatures and times for the
‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’
phases. Once all the phases have been modified to suit your
preferences, ‘CUSTOM’ and the MODIFY button surround
will no longer flash. The LCD screen will indicate the newly
re-programmed cycle time.
TIPS FOR BETTER
BREAD MAKING
36
PAge heAder.....TIPS FOR BETTER BREAD MAKING
MEASURING AND WEIGHING INGREDIENTS
With bread maker baking, the most important step is accurately
measuring and weighing ingredients. The bread pan has a
limited capacity so ingredients must be measured accurately
to prevent overflow onto the heating elements and to ensure
the recipes rise and taste properly. For best results, always
accurately measure and weigh ingredients and add them to
the bread pan in the order listed in the recipe.
LIQUID MEASURING CUPS
For liquid ingredients, use transparent plastic or glass liquid
measuring cups with the measurements marked clearly on
the side. Do not use non-transparent plastic or metal measuring
cups unless they have measurement markings on the side. Place
the cup on a horizontal flat surface and view markings at eye
level. The level of the liquid must be aligned to the appropriate
measurement mark. An inaccurate measurement can affect the
critical balance of the recipe. Liquid ingredients should be 27°C
unless stated otherwise.
DRY MEASURING CUPS AND SPOONS
For dry ingredients, use plastic or metal dry measuring cups and
spoons. Do not use tableware cups or spoons. It is important to
spoon or scoop the dry ingredients loosely into the cup. There is
no need to sift flour. Do not tap the cup or pack the ingredients
into the cup unless otherwise directed eg. packed brown sugar.
This extra amount can affect the critical balance of the recipe.
Level the top of the cup by sweeping the excess with the back
of a knife or spoon handle. Dry ingredients should be at room
temperature 20°C-25°C unless stated otherwise.
When using measuring spoons for either liquid or dry
ingredients such as yeast, sugar, salt or dry milk, measurements
should be level, not heaped.
WEIGHING SCALES
For consistent results it is recommended to use weighing scales
if possible as they provide greater accuracy than measuring
cups. Place a container onto the scale, tare (or zero) the scales,
then spoon or pour ingredients in until the desired weight
is achieved.
37
PAge heAder.....TIPS FOR BETTER BREAD MAKING
All recipes use local ingredients and Australian Standard
Metric measuring tools (cups, spoons and weighing scales) for
accuracy in producing a 1.25kg, 1 kg or 750g or 500g loaf
of bread.
As a general guide:
1 cup bread flour = 150g
1 cup wholemeal flour = 150g
1 cup plain flour = 150g
1 tablespoon butter = 20g
2 tablespoons butter = 40g
1 cup granulated sugar = 200g
1 cup firmly packed brown sugar = 220g
1 cup chopped nuts = 125g
1 cup dried fruits = 150g
1 cup chocolate chips = 190g
MEASUREMENT CONVERSION CHART
Bread machine recipes often call for some less common
measurements such as an
1
⁄8 cup. Use this chart to familiarize
yourself with their equivalents.
1 teaspoon = 5ml
1 tablespoon = 20ml
US/NZ 1 tablespoon = 15ml
¼ cup = 60ml
L cup
= 80ml
½ cup = 125ml
M cup
= 160ml
¾ cup = 165ml
1 cup = 250ml
38
PAge heAder.....TIPS FOR BETTER BREAD MAKING
MEASURING INGREDIENTS WHEN DEVELOPING
YOUR OWN RECIPES
Use these tips to make developing or adapting a recipe easier.
Loaf sizes
As a general formula:
2-cup flour recipe will produce a loaf that is about 0.5kg
3-cup flour recipe will produce a loaf that is about 0.75kg
4-cup flour recipe will produce a loaf that is about 1.0kg
5-cup flour recipe will produce a loaf that is about 1.25g
NOTE
Do not underfill or overfill the bread pan as the bread
may not mix properly. The recipes in this book have
been especially designed and tested to produce 0.5kg to
1.25kg (1lb to 2.5lb) loaves, so may have slightly more
or less flour than the general formula above. However
if developing your own recipes, as a general guide, a
minimum 2 cups and maximum 4.5 cups of total dry
ingredients is recommended to ensure the dough does
not rise over the bread pan. On the jam setting, as a
general guide, a maximum 3 cups of fruit should be used.
Eggs
As a general formula:
1 egg = ¼ liquid cup
1 egg white = 3 tablespoons
1 egg yolk = 1 tablespoon
1 egg = 3 tablespoons liquid egg substitute
1 egg = 1 tablespoon egg white powder + 2 tablespoons
cold water beaten until foamy
Milk
As a general formula:
1 cup fresh milk = 3 tablespoons dry milk powder + 1 cup water.
Use 4-5 tablespoons for a richer flavour.
THE VITAL INGREDIENTS
40
PAge heAder.....THE VITAL INGREDIENTS
BAKING POWDER
Double acting baking powder is a leavening agent used in yeast
free breads. This type of leavening agent does not require rising
time before baking, as the chemical reaction works when liquid
ingredients are added, then again during the baking process.
Baking powder can be substituted in place of baking soda.
BI-CARBONATE OF SODA
Bi-carbonate of soda is another leavening agent. It also does
not require rising time before baking as the chemical reaction
works during the baking process. Bi-carbonate of soda cannot
be substituted in place of baking powder.
EGGS
Eggs add flavour, richness and tenderness to bread. Liquid
egg substitutes, powdered egg and powdered egg whites may
be substituted for fresh eggs, however all should be at room
temperature before adding to the bread pan unless stated otherwise.
Fresh eggs should not be used with the Delay Start feature.
Where eggs have been used we have used eggs with a
minimum mass of 59g. These are best from a 700g carton.
FATS
Fats, such as butter, olive oil or vegetable oil, add taste,
texture, moisture and enhanced keeping qualities to breads.
If butter is used, it should be cut into 2cm pieces and brought
to room temperature before adding to the bread pan unless
stated otherwise. Breads baked on the CRUSTY LOAF setting
generally get their crisp crust and texture from the lack of fat
added. However if called for, use good quality oils as the flavour
of the flour and fats will be very apparent.
FLOUR
Flour is the most important ingredient used for bread making.
It provides food for the yeast and structures the loaf. When
mixed with liquid, the protein in the flour starts to form gluten.
Gluten is a network of elastic strands which interlock to trap the
gases produced by yeast. This process increases as the dough
undergoes kneading and provides the dough with the structure
required to produce the weight and shape of the bread.
Keep flour in a secure, airtight container. Keep whole wheat
flours stored in the refrigerator, freezer or a cool area to prevent
them from becoming rancid. There is no need to sift flour when
bread machine baking, however it is necessary that it comes to
room temperature before adding to the bread pan.
Bread Flour
Bread flour, also known as bakers' flour or bread machine flour
is a high protein (gluten), white wheat flour. For bread machine
baking, we recommend using unbleached bread flour over plain
flour as it produces a tall, springy loaf.
Plain Flour
Plain flour can be bleached or unbleached, we recommend
the unbleached variety. This flour is ideal for yeast free breads
41
PAge heAder.....THE VITAL INGREDIENTS
(also known as quick breads, batter breads or cake breads) as it
produces a tender loaf with good texture and crumb. Bread flour
tends to produce a tough yeast free loaf, while pastry flour tends
to produce an overly tender loaf.
Rye flour
Rye flour is a low protein (gluten) flour traditionally used to make
Pumpernickel and Black breads. Rye flour must generally always be
mixed with a high proportion of bread flour as it does not contain
enough gluten to develop the structure for a high, even-grained loaf.
Self-Raising Flour
Self-Raising flour is not recommended for bread machine
baking as it contains leavening ingredients that interfere with
bread making. This flour is more suited for biscuits, scones,
shortcakes, pancakes or waffles.
Wholemeal Flour
Wholemeal flour is milled from the entire wheat kernel, hence it
contains all the bran, germ and flour of the whole wheat grain.
Although breads baked with whole wheat flour will be higher in
fibre, the loaf is generally smaller and heavier than white loaves.
MILK
Milk enhances the flavour and increases the nutritional value of
bread. All liquids, including milk, should be 27°C before adding
to the bread pan unless stated otherwise. Fresh milk should
not be substituted for dry milk unless stated in the recipe. Dry
milk (fat-free or regular) is convenient and enables you to use
the Delay Start feature. When using this feature with dried
substitutions, add the water to the bread pan first, then add the
dried substitution after the flour to keep them separate.
BREAD IMPROVER – ASCORBIC ACID
(Vitamin C)
Bread improver will help strengthen the framework of the
bread resulting in a loaf that is lighter in texture, higher in
volume, more stable and with enhanced keeping qualities. The
ingredients in a bread improver are usually a food acid such
as ascorbic acid (vitamin C) and other enzymes (amylases)
extracted from wheat flours. An unflavoured, crushed vitamin C
tablet or vitamin C powder can be used as a bread improver
and added to the dry ingredients.
As a general guide, use 1 large pinch per 3 cups of flour.
SALT
Salt is an important ingredient in yeast bread recipes. It not
only enhances flavour, but limits the growth of yeast and
inhibits rising, so be careful when measuring. Do not increase or
decrease the amount of salt shown in the recipes. Table salt, sea
salt can be used.
SUGAR
Sugar provides food for the yeast, sweetness and flavour to the
crumb and helps brown the crust. White sugar, brown sugar,
42
PAge heAder.....THE VITAL INGREDIENTS
honey and golden syrup are all suitable to use. When using
honey or golden syrup it must be counted as additional liquid.
WATER
When bread machine baking, all liquids, particularly water,
should be 27°C unless stated otherwise. Temperatures too cool
or too warm can prevent the yeast from activating.
YEAST
Through a fermentation process, yeast produces carbon
dioxide C02 gas necessary to make bread rise. Yeast feeds
on carbohydrates in sugar and flour to produce this gas and
requires liquid and warmth to activate.
Active dry yeast (also known as instant dried yeast) is used for
breadmaking. We recommend using active dry yeast, added
directly into the flour (no dissolving necessary) if the liquid
ingredients are 27°C, unless stated otherwise.
NOTE
Yeast must be separate from wet ingredients, so always
ensure to layer ingredients in the bread pan in the order
listed in the recipe (liquids, fats, dry ingredients, yeast).
When using the pre-set timer, which delays the cooking cycle;
this is particularly important as the yeast should not be placed
in direct contact with water, salt or sugar. This can prematurely
activate or decrease the activity of the yeast and the bread may
not rise.
When using the pre-set timer feature, we recommend layering
the ingredients in the order listed in the recipe, making a small
hollow in the centre of the flour (ensuring the hollow does not
touch the water, salt or sugar layer) then placingp the yeast in
the hollow.
We do not recommend using fresh yeast in a bread maker.
XANTHAN GUM
Xanthan gum is a thickening agent used in gluten free baking
to add volume and act as a binder to retain moisture. Xanthan
gum can be replaced by guar gum.
WARNING
Never use the pre-set timer for recipes that contain
perishable items, such as eggs, cheese, milk, cream
and meats.
GLAZES
Glazes enhance the flavour of baked breads and give them a
professional finish. After glazing, breads can be sprinkled with your
favorite seeds and toppings eg. poppy, sesame or caraway seeds.
Egg Glaze
Use 1 egg white or 1 whole egg plus 1 tablespoon of water. Brush
over dough before baking.
43
PAge heAder.....THE VITAL INGREDIENTS
Melted Butter Crust
Brush melted butter over just-baked bread for a softer, more
tender crust.
Milk Glaze
Brush milk or cream over just-baked bread for a softer, shiny crust.
Sweet Icing Glaze
Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk until
smooth. Drizzle over raisin bread or sweet breads when they are
almost cool.
CARE & CLEANING
your Breville product
45
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.
46
CARE & CLEANING
Cleaning the Bread Pan
1. Half fill the bread pan with warm soapy water. A non-
abrasive liquid cleanser or mild spray solution may be used.
Allow to stand for 10-20 minutes.
NOTE
Do not immerse the outside of the bread pan in water
as this may interfere with the free movement of the
coupling and drive shaft. Wash only the interior of the
bread pan.
2. Remove the paddle and wash the inside of the bread pan with
a soft cloth. Do not use an abrasive cleanser or metal scouring
pad as these will scratch the non-stick coating. Ensure there is no
baked-on residue or dough on the drive shaft. Rinse thoroughly.
3. Let all surfaces dry thoroughly prior to inserting into the
stainless steel housing.
NOTE
− Some discolouration may appear on and inside the bread
pan over time. This is a natural effect caused by moisture
and steam and will not affect the bread in any way.
− The inside of the bread pan is coated with a high
quality non-stick coating. As with any non-stick
coated surface, do not use abrasive cleansers, metal
scouring pads or metal utensils to clean these items as
they may damage the finish.
− Never wash the bread pan in the dishwasher.
Cleaning the Paddle
1. Wash the collapsible paddle and fixed paddle with warm
soapy water and a soft cloth.
2. Ensure there is no baked-on residue in any of the paddle
crevices, including the ‘D’ shaped hole and hinge area.
If there is, soak the paddle in warm soapy water. A 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.
47
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.
TROUBLESHOOTING
49
TROUBLESHOOTING
INGREDIENTS
PROBLEM EASY SOLUTION
Can other bread recipes be
made in this machine?
• Results may vary when using other recipes as the recipes in this booklet are sized so that the
dough is kneaded properly and the finished bread does not exceed the bread pan capacity. Use
only recipes with similar quantities of ingredients. 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
be used in place of fresh
products and visa-versa?
• Yes, egg powders, dried buttermilk or dry milk can be used. These products allow you to use
the Delay Start feature, however always ensure to add the water to the bread pan first, then
add the dried substitution after the flour to keep them separate.
• Similarly, fresh milk and eggs can be substituted for dry milk and egg powders, but the
baked bread will have a heavier texture. If you still choose to use fresh milk, ensure to
decrease the same measurement of liquid to equal the fresh milk and omit the milk powder.
Do not use the Delay Start feature with perishable ingredients.
Can butter or margarine be
used in place of oil?
• Yes, but the bread crumb may appear a more creamy, yellow colour.
Can other sweetening
agents be used in place of
sugar?
• Yes, honey, golden syrup or brown sugar can be used. When substituting honey or similar
sweet liquids for sugar, ensure to decrease the same measurement of liquid to equal the
liquid sugar substitute. We do not recommend powdered or liquid artificial sweeteners.
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 colour, as well as extending shelf life and enhancing flavour.
50
TROUBLESHOOTING
INGREDIENTS
PROBLEM EASY SOLUTION
Can I use home-ground or
home-milled flour?
• Depending on the coarseness of the flour, results may not be satisfactory. For best results,
we recommend using a blend of bread flour and home-milled flour. Ensure not to grind the
flour too coarse as it may damage the bread pan coating.
Why do the ingredients need
to be placed in the bread pan
in the specified order?
• To ensure all dry ingredients are mixed with the water and to avoid the yeast activating
prematurely with the water, salt or sugar when using the Delay Start feature.
TEMPERATURES
PROBLEM EASY SOLUTION
Are the room and water
temperatures important?
• Yes – room and water temperature influences yeast activity and therefore can affect the
quality of the bread. The average room temperature is approximately 20°C-25°C. Dry
ingredients should be at room temperature and liquids at 27°C unless stated otherwise.
Never use hot water as it will kill the yeast.
Why is the ‘bake’
temperature range so low?
• Due to the small, enclosed baking chamber and close proximity of the heating element, the
baking temperatures are lower than a wall oven but hot enough to bake the bread efficiently
and evenly. Our testing has shown that breads usually baked in a wall oven at 190°C can be
successfully baked in the bread maker at 150°C. When using or developing your own recipes,
we recommend using the bread makers preset recommended baking temperature as a guide
before adjusting the temperature and/or ‘bake’ time to produce the desired results.
51
TROUBLESHOOTING
BAKING BREAD
PROBLEM EASY SOLUTION
A power outage has occurred.
What can I do?
• If the power is accidentally turned off for 60 minutes or less during operation, the Power
Failure Protection will automatically resume the cycle where it was interrupted, when
power is restored.
If you unintentionally cancelled
during the ‘knead’ phase, what
can I do?
• Reselect the bread setting and allow dough to re-knead and continue through the rising
and baking process. The result may be a loaf higher in volume and lighter in texture.
If you unintentionally cancelled
during the ‘rise’ phase, what
can I do?
• Turn the bread maker off. Leave the dough inside the baking chamber with the lid closed.
Allow the dough to rise until almost near the top of the pan. Turn the bread maker on.
Select the BAKE ONLY setting, set the required baking temperature and time then press
the START | PAUSE button to activate the cycle.
If you unintentionally cancelled
during the ‘bake’ 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.
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 (27°C) and
dry ingredients (20°C-25°C).
Why do large holes appear
inside the bread?
• Occasionally air bubbles will concentrate at a certain location during the last ‘rise’ phase
and will bake in this state. This could be caused by too much water and/or yeast or
insufficient flour. Check the recipe ingredients and method of weighing/measuring.
52
TROUBLESHOOTING
BAKING BREAD
PROBLEM EASY SOLUTION
Why does the top of the
bread collapse?
• Usually this is because the ingredients are not in balance or low protein flour is used. Check the
method of weighing/measuring the ingredients. Too much yeast, water or other liquid ingredients,
or insufficient flour, may cause the bread to be pale on top and collapse while baking.
Why does the bread
sometimes vary in height
and shape?
• Bread is sensitive to its environment so can be affected by altitude, humidity, weather, room
temperature, length of the Delay Start timer and fluctuations in household current. The
bread shape can also be affected if stale ingredients are used or are incorrectly measured.
Why is my whole wheat loaf
shorter than my regular
white loaf?
• Whole wheat flours and some specialty grains do not rise as well as bread flour. The result
will be a shorter and smaller loaf.
Why does bread colour
differ?
• Ingredients and their properties can cause the loaf to brown differently. Try changing the
crust colour or modifying the baking temperature and/or time. Also, the crust may have
darkened during the ‘keep warm’ phase. We recommend removing the bread before the
‘keep warm’ phase begins.
Why does bread sometimes
have a strange odor?
• Too much yeast or stale ingredients, particularly flour and water, can cause odors. Always
use fresh ingredients and accurate measurements.
Why does flour sometimes
stick to the side of the bread?
• During the ‘knead’ phase small amounts of flour may sometimes stick to the sides of the bread
pan and bake onto the sides of the loaf. Scrape the floured portion from the outer crust with
a sharp knife. The next time you try the recipe, if necessary, during the ‘knead 2’ phase use a
rubber spatula to fold in any unmixed flour from around the edges of the bread pan. This is
especially important on the GLUTEN FREE and YEAST FREE settings. You may want to spray
the bottom and halfway up the sides of the bread pan with cooking oil before adding ingredients
for your yeast free breads, and use a rubber spatula to loosen the loaf before turning out.
53
TROUBLESHOOTING
BAKING BREAD
PROBLEM EASY SOLUTION
Why does the paddle come
out with the bread?
• This can happen as the paddle is detachable. Use a non-metal utensil to remove it from
the baked loaf before slicing. Use caution as the paddle will be hot. Alternatively, you can
remove the paddle before the start of the ‘bake’ phase.
Why is there smoke coming
out of the bread maker?
• It is normal that the bread maker emit a fine smoke during first use as it burns off the
protective substances on the heating element. It is also normal that steam emit from the
steam vents.
• However, smoke can also be caused by spilt ingredients on the outside of the bread pan and
inside the baking chamber. Without turning off the bread maker, remove the plug from the
power outlet. With a soft damp cloth (non-metallic, non-abrasive), clean then thoroughly dry
the outside of the bread pan, baking chamber and heating element, using caution as they
will be hot. Reinsert the power plug. The Power Failure Protection will automatically resume
the cycle where it was interrupted.
DELAY START
PROBLEM EASY SOLUTION
Why can’t the Delay Start
feature be set past 13 hours?
•
The ingredients may deteriorate in quality or ferment if they are left inside the bread pan for
many hours. This is especially the case during summer, when the Delay Start feature should
be set to a shorter period of time.
Why can’t some ingredients
be used with the Delay
Start feature?
•
Most protein foods such as milk, cheese, eggs, bacon, etc., are perishable and will deteriorate
if left unrefrigerated for more than one hour.
54
TROUBLESHOOTING
FRUIT AND NUT DISPENSER
PROBLEM EASY SOLUTION
The base of the Fruit and
Nut Dispenser is open.
• Lift open the lid of the main stainless steel housing. The base of the dispenser can be
identified by the row of steam vents. Push in the base until it clicks into place.
ALTITUDE & WEATHER CONDITIONS
PROBLEM EASY SOLUTION
I live in a high altitude area,
are there any adjustments I
should make?
• In high altitude areas, over 3000 feet (900m):
• Dough tends to rise faster as there is less air pressure. Reduce yeast by ¼ teaspoon. If the
dough still rises too high, reduce yeast by another ¼ teaspoon the next time you try the
recipe. You could also try adding a little more salt and a little less sugar to retard the yeast
action and promote slower, more even rising.
• Flour is drier at higher altitudes and will absorb more liquid. Use less flour or more liquid
and pay attention to the dough consistency.
I live in a dry or humid
climate, are there any
adjustments I should make?
• In dry climates, flour is drier and will absorb more liquid. Use less flour or more liquid and
pay attention to the dough consistency.
• In humid climates, reduce yeast by ¼ teaspoon to avoid over rising of the dough. If the dough
still rises too high, reduce yeast by another ¼ teaspoon the next time you try the recipe.
55
PROBLEM
NO
MOVEMENT
IN BREAD
PAN
DAMP OR
STICKY
LOAF
LOAF RISES
TOO HIGH
LOAF
RISES
THEN
FALLS
LOAF IS
SHORT &
DENSE
Operational
Errors
Paddle or Bread Pan not assembled securely
See pages 11 and 13 for correct assembly instructions.
‘Preheat’ Phase
There is no movement in the bread pan during the ‘preheat’
phase. This phase occurs on the WHOLE WHEAT, WHOLE
WHEAT RAPID and JAM settings.
LCD displays ---H or -H:
The baking chamber is too warm and will not operate until it cools
down. Lift open the lid, remove the bread pan and allow sufficient
time to cool. Once cooled, the LCD screen will return to the main
menu. Press the START | PAUSE button to activate the cycle.
LCD displays --L
The bread maker is too cold and will not operate until it heats
up. Place in a warmer environment, recommended room
temperature is 25°C. Once warm enough, the LCD screen will
return to the main menu. Press the START | PAUSE button to
activate the cycle.
Lid was open during baking
It is not recommended to lift the lid during operation unless
stated in the recipe; to check the consistency of the dough; or to
glaze and add seeds to the top of the loaf.
‘Keep Warm’ phase
The bread was left in the baking chamber during the ‘keep warm’
phase. Remove the bread pan before the ‘keep warm’ phase, then
remove the bread and allow to cool on a wire rack.
Bread sliced just after baking
Steam was not allowed to escape from the baked loaf. Cool bread
for a minimum of 20 minutes before slicing it.
TROUBLESHOOTING
56
PROBLEM
NO
MOVEMENT
IN BREAD
PAN
DAMP OR
STICKY
LOAF
LOAF RISES
TOO HIGH
LOAF RISES
THEN FALLS
LOAF IS
SHORT &
DENSE
Water Not enough
Check dough consistency during the ‘knead 2’ phase. If it
is too dry, add liquid (27°C), ½ to 1
tablespoon at a time.
Too much
Check dough consistency during the ‘knead 2’ phase, see
page 22. If it is too wet, add flour 1 tablespoon at a time.
Temperature too hot or too cold
Water and liquids should be (27°C) unless
stated otherwise.
Flour Not enough
Check dough consistency during the ‘knead 2’ phase. If it
is too wet, add flour 1 tablespoon at a time.
Too much
Check dough consistency during the ‘knead 2’ phase. If it
is too dry, add liquid (27°C), ½ to 1 tablespoon at
a time.
Wrong type of flour used
Use the recommended flour in the recipe. For bread baking,
bread flour with at least 11-12% protein is recommended to
ensure a tall springy loaf.
TROUBLESHOOTING
PROBLEM
Operational
Errors
E:02
Contact your nearest authorised Breville service centre.
E:02
Contact your nearest authorised Breville service centre.
57
PROBLEM
NO
MOVEMENT
IN BREAD
PAN
DAMP OR
STICKY
LOAF
LOAF RISES
TOO HIGH
LOAF RISES
THEN FALLS
LOAF IS
SHORT &
DENSE
Yeast Not enough
Increase by ¼ teaspoon.
Too much
Reduce by ¼ teaspoon.
Wrong type of yeast used
We recommend Active Dry Yeast for all standard settings
and Instant Yeast for the rapid settings.
Stale yeast
Check the ‘Best Before Date’. Refer for tips on checking
the freshness of your yeast.
Yeast prematurely activated
Always ensure to layer ingredients in the bread pan in
the order listed in the recipe, separating the yeast from
liquids. When using the Delay Start feature, make a small
hollow in the centre of the flour (ensuring the hollow does
not touch the water, salt or sugar layer) then place the
yeast in the hollow.
Sugar Not enough
Sugar is an important part of the bread making process
as it provides food for the yeast. We do not recommend
powdered or liquid artificial sweeteners.
Non-recommended ingredients and quantities used
Use the recommended ingredients, substitutions and quantities. Results
may vary when using other recipes.
TROUBLESHOOTING
RECIPES
BASIC
METHOD
1. Ensure the collapsible kneading blade is in the upright position before adding ingredients.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking chamber and close the lid.
4. Press ‘SELECT’ to access the setting as listed in the following recipes.
5. Press ‘LOAF SIZE’ to select 1.25kg, 1kg, 0.75kg or 0.5kg if required.
6. Press ‘CRUST’ to select DARK, MEDIUM, LIGHT or RAPID if required.
7. Press ‘START/PAUSE’ to commence operation.
8. At the end of the setting, press ‘STOP’.
9. Remove bread from bread machine and bread pan. Cool bread on rack.
Almost any BASIC recipe, including the ones on the following pages, can be modified for use with the BASIC RAPID setting.
Best results are achieved by using the longer settings, producing a loaf with optimal texture. If using the RAPID settings on
specified recipes in this section, reduce salt by ¼ teaspoon and increase yeast by ¼ teaspoon. This adjustment is suitable for all
recipes.
Unlike the BASIC setting, the BASIC RAPID setting reduces all three of the ‘rise’ phases, shortening the entire cycle time by
approximately an hour. For this reason, Instant Yeast (also known as quick-rise yeast, rapid-rise yeast, fast-rising yeast, fast-acting
yeast or bread machine yeast) must be used with this setting or the bread will not rise and bake properly.
Almost any BASIC recipe can be modified for use with the BASIC RAPID setting by replacing Active Dry Yeast with an equal or
larger amount of
Instant Yeast.
60
TRADITIONAL - WHITE BREAD
BREAD NAME Basic White Bread
SETTING Basic
PADDLE Collapsible
CRUST COLOUR OPTIONS Light, Medium, Dark
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
2.5LBS 2.0LBS 1.5LBS 1.0LBS
Water 420ml 360ml 280ml 180ml
Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon ½ teaspoon
Sugar 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoons
Bread flour 750g/ 5 cups
650g/ 4
L cups 500g/ 3 L cups
2¼ cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoons
Yeast: Active Dry 2 teaspoons 1¾ teaspoons 1½ teaspoons 1½ teaspoons
61
BASIC - MILK BREAD
BREAD NAME Milk Bread
SETTING Basic
PADDLE Collapsible
CRUST COLOUR OPTIONS Light, Medium, Dark
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
2.5LBS 2.0LBS 1.5LBS 1.0LBS
Full cream milk, scalded and cooled* 420ml 375ml 310ml 185ml
Oil 1½ tablespoons 1 tablespoon 3 teaspoons 2 teaspoons
Salt 2 teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
Sugar 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Bread flour
700g/ 4
M cups
600g/ 4 cups 450g/ 3 cups
300g / 2 cups
Bread improver 1½ teaspoons 1 teaspoon ¾ teaspoon ½ teaspoon
Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
*Scalding milk:
Heat milk in a heavy-based pan, stirring continuously, until hot but not boiling.
62
BASIC - FRENCH BREAD
BREAD NAME French Bread
SETTING Crusty
PADDLE Collapsible
CRUST COLOUR OPTIONS Not available
DELAY START No
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
2.5LBS 2.0LBS 1.5LBS 1.0LBS
Water 420ml 375ml 310ml 185ml
Oil 1 tablespoon 3 teaspoons 2 teaspoons 1½ teaspoons
Salt 2 teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
Sugar 3 teaspoons 2 teaspoons 1 teaspoon 1 teaspoon
Bread flour 750g/ 5 cups
650g/4
L cups
500g/ 3 L
cups
325g
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
Selection of the ‘RAPID’ function is not available on this setting.
63
FLAVOURED
WHITE BREAD
METHOD
1. Place ingredients into bread pan in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking chamber and close the lid.
4. Press ‘SELECT’ to access the desired setting as listed in the following recipes.
5. Press ‘LOAF SIZE’ to select 1000g or 750g if required.
6. Press ‘CRUST’ to select DARK, MEDIUM, LIGHT or RAPID function if required.
7. Press ‘START/PAUSE’ to commence operation.
8. At the end of the setting, press ‘STOP’.
9. Remove bread from bread machine and bread pan. Cool bread on a rack.
FLAVOURED WHITE BREAD - POTATO & LEEK BREAD
BREAD NAME Potato & Leek Bread
SETTING Basic
PADDLE Collapsible
CRUST COLOUR OPTIONS Light, Medium, Dark
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 420ml 375ml 290ml 185ml
Oil 60ml 2½ tablespoons 2 tablespoons 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
Sugar 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Bread flour 750g/ 5 cups 600g/ 4 cups
500g/ 3
L cups
2 Cups/ 300g
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Packaged Instant Potato Flakes ½ cup
L cup
¼ cup
¼ cup
Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE
Leek, finely chopped 90g/ 1 cup 65g/ ¾ cup 45g/ ½ cup 25g / ¼ cup
65
FLAVOURED WHITE BREAD - SUN-DRIED TOMATO BREAD
BREAD NAME Sun-Dried Tomato Bread
SETTING Basic
PADDLE Collapsible
CRUST COLOUR OPTIONS Light, Medium, Dark
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 420ml 375ml 310ml 185ml
Oil from sun-dried tomatoes 60ml 2 tablespoons 1 tablespoon 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
Sugar 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoons
Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups 2 cups/ 300g
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon
Dried Mixed Herbs 3 teaspoons 2 teaspoons 1 teaspoon 1 teaspoon
Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE
Sun-dried tomatoes, chopped, drained and dried ½ cup
L cup
¼ cup
¼ cup
66
FLAVOURED WHITE BREAD - GARLIC BREAD
BREAD NAME Garlic Bread
SETTING Basic
PADDLE Collapsible
CRUST COLOUR OPTIONS Light, Medium, Dark
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 420ml 375ml 310ml 185ml
Olive oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon
Fresh roasted garlic* Whole bulb Whole bulb ½ bulb ½ bulb
Salt 2 teaspoons 1½ teaspoons 1 teaspoon 1 teaspoon
Sugar 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoons
Bread flour 750g/ 5 cups 600g/ 4 cups
500g/ 3
L cups
300g/ 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Fresh parsley, chopped 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon
Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons ½ teaspoon
*Roasted Garlic
To roast garlic, slice off the top of a whole garlic bulb. Place in a square sheet of foil paper about 20cm x 20cm (8” x 8”). Drizzle 1 tablespoon of olive
oil, place two sprigs of thyme and sprinkle with salt and pepper. Enclose the garlic by bringing up the sides of the foil and pinching the package
closed. Bake in a 175°C oven for approximately 35 minutes, or until the garlic cloves are soft and creamy in texture. To use in the recipe above,
allow to cool. Squeeze the garlic bulb to extract the cloves. Keep them whole for this recipe.
67
FLAVOURED WHITE BREAD - ITALIAN BREAD
BREAD NAME Italian Bread
SETTING Basic
PADDLE Collapsible
CRUST COLOUR OPTIONS Light, Medium, Dark
DELAY START No
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Milk, scalded and cooled to 27°C 430mL 415ml 290ml 220ml
Honey 2½ teaspoons 2 tablespoons 1½ tablespoons 1 tablespoon
Unsalted butter pieces at room temperature 50g 40g 30g 20g
Salt 2¼ teaspoons 2 teaspoons 1½ tablespoons 1 teaspoon
Bread flour 750g/5 cups 600g/4 cups 450g/3 cups 300g/2 cups
Yeast: Active Dry 2½ teaspoons 2 teaspoons 1 teaspoon 1 teaspoon
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE
Stuffed green olives, chopped, drained and dried ½ cup
L cup
¼ cup
2 tablespoons
Tip: See method scalding milk page 61.
68
FLAVOURED WHITE BREAD - BLACK OLIVE & BASIL BREAD
BREAD NAME Black Olive & Basil Bread
SETTING Basic
PADDLE Collapsible
CRUST COLOUR OPTIONS Light, Medium, Dark
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
2.5LBS 2.0LBS 1.5LBS 1.0LBS
Water 420ml 375ml 310ml 185ml
Olive oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon 1 teaspoon
Sugar 2 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups 300g / 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Dried basil 1¼ tablespoon 1 tablespoon 3 teaspoons 2 teaspoons
Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE
Black olives, chopped, drained and dried 4 tablespoons 3 tablespoons 2 tablespoons 1½ tablespoons
69
FLAVOURED WHITE BREAD - THAI COCONUT CURRY BREAD
BREAD NAME Thai Coconut Curry Bread
SETTING Basic
PADDLE Collapsible
CRUST COLOUR OPTIONS Light, Medium, Dark
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 420ml 375ml 310ml 185ml
Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon ½ teaspoon
Sugar 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoons
Bread flour
700g/ 4
M cups
600g/ 4 cups 450g/ 3 cups
300g/ 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Coconut milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Thai Curry Mix Powder 3 teaspoons 2 teaspoons 1 teaspoon 1 teaspoon
Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
70
FLAVOURED WHITE BREAD - PESTO & PINENUT BREAD
BREAD NAME Pesto & Pinenut Bread
SETTING Basic
PADDLE Collapsible
CRUST COLOUR OPTIONS Light, Medium, Dark
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 390ml 320ml 250ml 160ml
Oil 50ml 2 tablespoons 1½ tablespoons 1 tablespoon
Bottled or fresh Pesto ½ cup
L cup
¼ cup
2 tablespoons
Salt 2 teaspoons 1½ teaspoons 1 teaspoon 1 teaspoon
Sugar 2 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Bread flour 750g/5 cups 600g/4 cups 450g/3 cups 300g/ 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Yeast: Active Dry 2 teaspoons 1¾ teaspoons 1 teaspoon 1 teaspoon
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE
Roasted pine nuts ½ cup
L cup
¼ cup
2 tablespoons
71
FLAVOURED WHITE BREAD - CHEESE & CHIVE BREAD
BREAD NAME Cheese & Chive Bread
SETTING Basic
PADDLE Collapsible
CRUST COLOUR OPTIONS Light, Medium, Dark
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 420ml 375ml 310ml 185ml
Oil 60ml 60ml 2 tablespoons 2 tablespoons
Salt 2 teaspoons 1½ teaspoons 1 teaspoon 1 teaspoon
Sugar 2 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoom
Bread flour
700g/ 4
M cups
600g/ 4 cups 450g/ 3 cups
300g/ 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Paprika 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
ADD AT THE BEEPS DURING THE KNEAD 2 CYCLE
Chives, chopped ½ cup
L cup
¼ cup
1 tablespoon
Cheddar cheese, grated 1¼ cups 1 cup ¾ cup ½ cup
Parmesan cheese, grated 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
72
FLAVOURED WHITE BREAD - SWEET CORN BREAD
BREAD NAME Sweet Corn Bread
SETTING Basic
PADDLE Collapsible
CRUST COLOUR OPTIONS Light, Medium, Dark
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 300ml 270ml 240ml 135ml
Olive oil 60ml 60ml 2 tablespoons 1½ tablespoon
Canned creamed corn ½ cup
L cup
¼ cup
¼ cup
Salt 2 teaspoons 1½ teaspoons 1 teaspoon 1 teaspoon
Sugar 2 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups 300g / 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Cayenne pepper ¾ teaspoons ½ teaspoon ¼ teaspoon ¼ teaspoon
Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE
Canned corn kernels, drained 1 cup ¾ cup ½ cup ¼ cup
73
FLAVOURED WHITE BREAD - PUMPKIN BREAD
BREAD NAME Pumpkin Bread
SETTING Basic
PADDLE Collapsible
CRUST COLOUR OPTIONS Light, Medium, Dark
DELAY START No
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 220ml 200ml 180ml 100ml
Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon
Pumpkin, cooked, mashed and well drained 1 cup ¾ cup ½ cup ¼ cup
Salt 2 teaspoons 1½ teaspoons 1 teaspoon 1 teaspoon
Sugar 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoon
Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Ground cumin 1¾ teaspoons 1½ teaspoons 1 teaspoon 1 teaspoon
Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
74
FLAVOURED WHITE BREAD - CAJUN JALAPENO BREAD
BREAD NAME Cajun Jalapeno Bread
SETTING Basic
PADDLE Collapsible
CRUST COLOUR OPTIONS Light, Medium, Dark
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 420ml 375ml 310ml 185ml
Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon 1 teaspoon
Sugar 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoons
Bread flour
700g/4
M cups
600g/ 4 cups 450g/ 3 cups
300g / 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Cajun seasoning 3 teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon
Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE
Jalapeno peppers, chopped, drained and dried ½ cup
L cup
¼ cup
2 tablespoons
75
FLAVOURED WHITE BREAD - FRESH HERB & CARAWAY BREAD
BREAD NAME Fresh Herb & Caraway Bread
SETTING Basic
PADDLE Collapsible
CRUST COLOUR OPTIONS Light, Medium, Dark
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
2.5LBS 2.0LBS 1.5LBS 1.0LBS
Water 420ml 375ml 310ml 185ml
Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon 3 teaspoons
Sugar 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoons
Bread flour
700g/4
M cups
600g/ 4 cups 450g 3 cups
300g / 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Tandaco yeast 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
Ground cumin 1¾ teaspoons 1½ teaspoons 1 teaspoon 1 teaspoon
Caraway seeds 2 teaspoons 1½ teaspoons 1 teaspoon 1 teaspoon
Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE
Chopped fresh parsley 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon
Chopped fresh dill 3 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Chopped fresh coriander 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoons
Chopped fresh thyme 1 tablespoon 3 teaspoons 2 teaspoons 1½ teaspoons
76
FLAVOURED
SWEET BREAD
Most of the recipes in this section have the addition of nuts, chocolate, sultanas or other flavour enhancing ingredients. Some of the
recipes include egg or milk in place of water to produce a richer flavoured bread with better keeping qualities. All the recipes in this
section are designed for the SWEET Setting.
Selection of CRUST and the RAPID function is not available on this setting.
METHOD
1. Place ingredients into bread pan in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking chamber and close the lid.
4. Press ‘SELECT’ to access the SWEET setting.
5. Press ‘LOAF SIZE’ to setting if required.
6. Press ‘START/PAUSE’ to commence operation.
7. At the end of the setting, press ‘STOP’.
8. Remove bread from the bread machine and bread pan. Cool bread on rack.
9. Ensure the collapsible kneading blade is in the upright position before adding ingredients.
FLAVOURED SWEET BREAD - PECAN & MAPLE SYRUP BREAD
BREAD NAME Pecan & Maple Syrup Bread
SETTING Sweet
PADDLE Collapsible
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water, 27°C 355ml 320ml 250ml 160ml
Pure Maple Syrup 80ml 80ml 60ml 2 tablespoons
Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon
Sugar 2½ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g / 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Yeast: Active Dry 2 teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE
Pecans, chopped ½ cup
L cup
¼ cup
3 tablespoons
78
FLAVOURED SWEET BREAD - APPLE & SPICE BREAD
BREAD NAME Apple & Spice Bread
SETTING Sweet
PADDLE Collapsible
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 355ml 320ml 250ml 165ml
Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon
Sugar 2½ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g / 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Yeast: Active Dry 2 teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE
Dried apple, chopped
L cup
¼ cup 2 tablespoons
1½ tablespoons
Dates, fresh
L cup
¼ cup 2 tablespoons
1½ tablespoons
79
FLAVOURED SWEET BREAD - GINGER & MACADAMIA NUT BREAD
BREAD NAME Ginger & Macadamia Nut Bread
SETTING Sweet
PADDLE Collapsible
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 360ml 330ml 270ml 165ml
Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon
Ginger & Lime Jam
L cup
¼ cup 2 tablespoons
1½ tablespoon
Salt 1½ teaspoons 1¼ teaspoons 1 teaspoon ¾ teaspoon
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Ground ginger 1¼ teaspoon 1 teaspoon ¾ teaspoon ½ teaspoon
Yeast: Active Dry 2 teaspoons 1¾ teaspoons 1½ teaspoons 1¼ teaspoon
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE
Macadamia nuts, chopped roughly ½ cup
L cup
¼ cup
2 tablespoons
Glace ginger, chopped ¼ cup 2 tablespoons 1 tablespoon 3 teaspoons
80
FLAVOURED SWEET BREAD - ROLLED OATS & BROWN SUGAR BREAD
BREAD NAME Rolled Oats & Brown Sugar Bread
SETTING Sweet
PADDLE Collapsible
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 410ml 375ml 310ml 185ml
Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon
Salt 2 tablespoons 1½ teaspoons 1 teaspoon 1 teaspoon
Brown sugar 3 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Rolled oats ¾ cup ½ cup
⅓ cup ¼ cup
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
81
FLAVOURED SWEET BREAD - WALNUT & COFFEE BREAD
BREAD NAME Walnut & Coffee Bread
SETTING Sweet
PADDLE Collapsible
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 410ml 375ml 310ml 185ml
Oil 60ml 60ml 2 tablespoons 1½ tablespoon
Honey ¼ cup 2 tablespoons 1 tablespoon 1 tablespoon
Instant coffee 3 teaspoons 2 teaspoons 1 teaspoon 1 teaspoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Nutmeg 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE
Walnuts, chopped ½ cup
L cup
¼ cup
2 tablespoons
82
FLAVOURED SWEET BREAD - LEMON BUTTER BREAD
BREAD NAME Lemon Butter Bread
SETTING Sweet
PADDLE Collapsible
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 410ml 375ml 310ml 185ml
Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoons
Lemon Butter Spread ¼ cup 2 tablespoons 1 tablespoon 1 tablespoon
Grated lemon rind 3 teaspoons 2 teaspoons 1 teaspoon 1 teaspoon
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Yeast: Active Dry 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
83
FLAVOURED SWEET BREAD - COCONUT & SOUR CHERRY BREAD
BREAD NAME Coconut & Cherry Bread
SETTING Sweet
PADDLE Collapsible
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 370ml 330ml 250ml 165ml
Canned Coconut Milk 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon
Salt 1¾ teaspoons 1½ teaspoons 1¼ teaspoons ¾ teaspoon
Sugar 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Desiccated coconut ½ cup
L cup
¼ cup
3 tablespoons
Yeast: Active Dry 2 teaspoons 1¾ teaspoons 1½ teaspoons 1¼ teaspoon
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE
Sour cherries ½ cup
L cup
¼ cup
2 tablespoons
84
FLAVOURED SWEET BREAD - CRANBERRY & PISTACHIO NUT BREAD
BREAD NAME Cranberry & Pistachio Nut Bread
SETTING Sweet
PADDLE Collapsible
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 275ml 250ml 200ml 125ml
Oil 50ml 2 tablespoons 1½ tablespoons 1 tablespoon
Salt 1¾ teaspoons 1½ teaspoons 1½ teaspoons ¾ tablespoon
Brown sugar 3 tablespoons 2½ tablespoons 2 tablespoons 1¼ tablespoons
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Yeast: Active Dry 2 teaspoons 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE
Dried cranberries ½ cup
L cup
¼ cup
2 tablespoons
Pistachio nuts, raw ½ cup
L cup
¼ cup
2 tablespoons
Dark chocolate, chopped (optional) ½ cup
L cup
¼ cup
2 tablespoons
85
FLAVOURED SWEET BREAD - CHOCOLATE CHIP BREAD
BREAD NAME Chocolate Chip Bread
SETTING Sweet
PADDLE Collapsible
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 370ml 330ml 250ml 165ml
Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon
Salt 1¾ teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon
Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon
Cocoa
L cup
¼ cup 2 tablespoons
1 tablespoon
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Yeast: Active Dry 2 teaspoons 1¾ teaspoons 1½ teaspoons 1¼ teaspoon
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE
Chilled Chocolate , roughly chopped 1 cup ¾ cup ½ cup ¼ cup
86
FLAVOURED SWEET BREAD - APRICOT ALMOND & CARDAMOM BREAD
BREAD NAME Apricot Almond & Cardamom Bread
SETTING Sweet
PADDLE Collapsible
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 370ml 300ml 270ml 125ml
Oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon
Pure almond extract 1½ teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon
Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Ground cardamom 1½ teaspoons 1¼ teaspoons 1 teaspoon ¾ teaspoon
Yeast: Active Dry 2 teaspoons 1¾ teaspoons 1½ teaspoons 1¼ teaspoon
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE
Slivered almonds
L cup L cup L cup
¼ cup
Dried apricots, chopped
L cup L cup L cup
¼ cup
87
FLAVOURED SWEET BREAD - FRUIT LOAF
BREAD NAME Fruit Loaf
SETTING Sweet
PADDLE Collapsible
DELAY START No
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 360ml 330ml 270ml 165ml
Butter or Oil 50g/50ml 40g/40ml 30g/30ml 20g/20ml
Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon
Brown sugar 3 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
White bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Ground mixed spice 1½ tablespoons 1 tablespoon 3 teaspoons 2 teaspoons
Yeast: Active Dry 2½ teaspoons 2 teaspoons 1½ teaspoons 1¼ teaspoons
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE
Dried fruit (sultanas, currants, raisins, dates,
figs, apricots)
1 cup
M cup
½ cup ¼ cup
88
FLAVOURED SWEET BREAD - FRUIT & NUT BREAD
BREAD NAME Fruit & Nut Bread
SETTING Sweet
PADDLE Collapsible
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
1 egg (59g) + enough milk to make up 225ml 250ml 200ml 125ml
Apple juice 145ml 125ml 90ml 65ml
Oil 2 tablespoons 1 tablespoon 2 teaspoons 2 teaspoons
Salt 1¾ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Grated lemon rind 3 teaspoons 2 teaspoons 1 teaspoon 1 teaspoon
Ground mixed spice 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon
Yeast: Active Dry 2½ teaspoons 2 teaspoons 1¾ teaspoons 1½ teaspoons
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE
Sultanas ¼ cup 2 tablespoons 1 tablespoon 1 tablespoon
Mixed peel 2 tablespoons 1 tablespoon 2 teaspoons 2 teaspoons
Glace cherries, halved 2 tablespoons 1 tablespoon 2 teaspoons 2 teaspoons
Glace ginger, chopped 2 tablespoons 1 tablespoon 2 teaspoons 2 teaspoons
Dried apple, chopped 2 tablespoons 1 tablespoon 2 teaspoons 2 teaspoons
Walnuts, chopped ¼ cup 2 tablespoons 1 tablespoon 1 tablespoon
Use the pause function by pressing the START/PAUSE button at 15 minutes into the baking cycle to glaze the top of the loaf
using the gelatine recipe on page 121.
WHOLEWHEAT BREAD
The breads in this section use ingredients such as wholemeal flour, rye flour and other grains or cereals. The WHOLE WHEAT
setting has been designed with these ingredients in mind, by providing a 30 minute PREHEAT time at the beginning of the setting
to allow these heavy flours time to absorb the liquid, soften and expand. The WHOLE WHEAT RAPID setting has a 5 minute
PREHEAT time. Extra kneading and rising times have also been included. These features encourage better gluten development to
produce a better wholemeal loaf of bread.
METHOD
1. Place ingredients into bread pan in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking chamber and close the lid.
4. Press ‘SELECT’ to access the desired setting as listed in the recipes below.
5. Press ‘LOAF SIZE’ to 1000g or 750g setting if required.
6. Press ‘CRUST’ to select DARK, MEDIUM, LIGHT or RAPID if required.
7. Press ‘START/PAUSE’ to commence operation.
8. At the end of the setting, press ‘STOP’.
Almost any WHOLE WHEAT recipe, including the ones on the following pages, can be modified for use with the WHOLE
WHEAT RAPID setting.
Best results are achieved by using the longer settings, producing a loaf with optimal texture. If using the RAPID settings on specified recipes in this
section, reduce salt by ¼ teaspoon and increase yeast by ¼ teaspoon. This adjustment is suitable for all recipes.
For this reason, Instant Yeast (also known as quick-rise yeast, rapid-rise yeast, fast-rising yeast, fast-acting yeast or bread machine yeast) must be used
with this setting or the bread will not rise and bake properly.
Almost any WHOLE WHEAT recipe can be modified for use with the WHOLE WHEAT RAPID setting by replacing Active Dry Yeast with an equal or
larger amount of Instant Yeast. We also recommend adding Vital Wheat Gluten. For recommended quantities, Refer to ‘Vital Wheat Gluten’, page 42 and
‘Yeast’, page 44.
90
WHOLEWHEAT BREAD - 100% WHOLEMEAL BREAD
BREAD NAME 100% Wholemeal Bread
SETTING Whole Wheat
PADDLE Collapsible
CRUST COLOUR OPTIONS Light, Medium, Dark
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 440ml 390ml 295ml 200ml
Oil 3 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon
Sugar 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon
Wholemeal plain flour
700g/4
M cups
600g/ 4 cups 450g/ 3 cups
300g/ 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 3 tablespoons 2½ tablespoons 2 tablespoon
1 tablespoon +
1 teaspoon
Yeast: Active Dry 2¼ teaspoons 2 teaspoons 1¼ teaspoons 1 teaspoon
91
PAGE HEADER.....WHOLEWHEAT BREAD - BRAN BREAD
BREAD NAME Bran Bread
SETTING Whole Wheat
PADDLE Collapsible
CRUST COLOUR OPTIONS Light, Medium, Dark
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 445ml 400ml 310ml 200ml
Butter 50g 40g 30g 20g
Salt 2¼ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon
Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon
Bread flour
350g/2
L cups
300g/ 2 cups 260g/ 1¾ cups
150g/ 1 cup
Wholemeal flour 240g/1 ½ cups 240g/ 1½ cups 160g/ 1 cup 120g/ ¾ cup
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Unprocessed Bran ½ cup
L cup
¼ cup
2 tablespoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Yeast: Active Dry 2½ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
Delay setting not suitable for this recipe due to the butter. To use the delay setting replace butter with equal amounts of oil.
92
WHOLEWHEAT BREAD - CRACKED WHEAT & SUNFLOWER BREAD
BREAD NAME Cracked Wheat & Sunflower Bread
SETTING Whole Wheat
PADDLE Collapsible
CRUST COLOUR OPTIONS Light, Medium, Dark
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 430ml 390ml 310ml 200ml
Oil 60ml 2 tablespoons 1½ tablespoons 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon
Sugar 3 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Wholemeal plain flour
420g/ 2
M cups
400g/ 2½ cups
260g/ 1 M cups
240g/ 1½ cup
Bread flour 275g/ 1¾ cups 225g/ 1½ cups 150g/ 1 cup 125g/ ¾ cup
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 3 tablespoons 2½ tablespoons 1½ tablespoons
1 tablespoon +
1 teaspoon
Cracked wheat (burghul) 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon
Yeast: Active Dry 2¼ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE
Sunflower Seeds ½ cup
L cup
¼ cup
2 tablespoons
93
PAge heAder.....WHOLEWHEAT BREAD - RYE & CARAWAY BREAD
BREAD NAME Rye & Caraway Bread
SETTING Whole Wheat
PADDLE Collapsible
CRUST COLOUR OPTIONS Light, Medium, Dark
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 470ml 415ml 300ml 210ml
Olive oil 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoons
Treacle 60ml 2 tablespoons 1½ tablespoons 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon
Rye flour 275g/ 1¾ cups 225g/ 1½ cups 150g/ 1 cup 40g/ ¾ cup
Bread flour
400g/ 2
M cups
375g/ 2½ cups 300g/ 2 cups
190g/ 1¼ cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 3 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Caraway seeds 1 tablespoon 3 teaspoons 2 teaspoons 1½ teaspoons
Yeast: Active Dry 2½ teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon
94
WHOLEWHEAT BREAD - SWEDISH LIMPA BREAD
BREAD NAME Swedish Limpa Bread
SETTING Whole Wheat
PADDLE Collapsible
CRUST COLOUR OPTIONS Light, Medium, Dark
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 445ml 400ml 320ml 200ml
Olive oil 60ml 2 tablespoons 1½ tablespoons 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon ½ teaspoon
Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon
Bread flour 525g/ 3½ cups 450g/ 3 cups 300g/ 2 cups 225g/ 1½ cups
Rye flour 190g/ 1¼ cups 150g/ 1 cup 110g/ ¾ cup 75g/ ½ cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Grated orange rind 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Caraway seeds 3½ teaspoons 3 teaspoons 2½ teaspoons 1½ teaspoons
Fennel seeds 2½ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon
Yeast: Active Dry 2½ teaspoons 2¼ teaspoons 1½ teaspoons 1 teaspoon
95
PAGE HEADER.....
WHOLEWHEAT BREAD - WHOLEWHEAT DATE & NUT BREAD
BREAD NAME Wholewheat Date & Nut Bread
SETTING Whole Wheat
PADDLE Collapsible
CRUST COLOUR OPTIONS Light, Medium, Dark
DELAY START No
INGREDIENTS 1.25KG 1KG 0.75KG 0.5KG
Water 440ml 390ml 295ml 200ml
Olive oil 2 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon ½ teaspoon
Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon
Wholemeal plain flour 480g/ 3 cups
370g/ 2
L cups
320g/ 2 cups
160g / 1 cup
Bread flour
250g/1
M cups 250g/1 M cups
110g/ ¾ cup
125g/ ¾ cup
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 3 tablespoons 2½ tablespoons 1½ tablespoons
1 tablespoon +
1 teaspoon
Yeast: Active Dry 2½ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER OR AT THE BEEPS DURING THE KNEAD 2 CYCLE
Dates, chopped ½ cup
L cup
¼ cup
¼ cup
Pecans, chopped ½ cup
L cup
¼ cup
¼ cup
DOUGH
METHOD
1. Place ingredients into bread pan, in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking chamber and close the lid.
4. Press ‘SELECT’ to access – DOUGH setting.
5. Press ‘START/PAUSE’ to commence operation.
6. At the end of the setting, press ‘STOP’. Remove bread pan from the baking chamber and remove dough from the bread pan.
Dough is now ready for hand shaping, rising and baking.
7. Turn out the dough onto a lightly floured surface and knead for 1 minute by hand to a well-rounded form. Shape the dough
following the recipe instructions.
97
PAge heAder.....DOUGH
BREAD NAME Bread Rolls
SETTING Dough
PADDLE Collapsible
INGREDIENTS
Water 310ml
Oil 2 tablespoons
Salt 1 teaspoon
Sugar 2 tablespoons
Bread flour 600g/ 4 cups
Eggs (59g) 1
Yeast: Active Dry 2 teaspoons
GLAZE
Milk 2 tablespoons
Handshaping procedure
1. Divide dough into 16 equal pieces. Knead each piece and
shape into rounds.
2. Place rounds close together on a lightly greased baking tray.
3. Cover rounds loosely with lightly greased plastic wrap and
stand in a warm area for 30 minutes or until doubled in size.
4. Remove plastic wrap, brush tops of rounds with milk.
5. Bake in preheated oven at 200°C for 12-15 minutes or
until cooked and golden brown.
BREAD NAME Rosetta Rolls
SETTING Dough
PADDLE Collapsible
INGREDIENTS
Water 310ml
Oil 60ml
Salt 1 teaspoon
Sugar 1 tablespoon
Bread flour 600g/ 4 cups
Yeast: Active Dry 2 teaspoons
Handshaping procedure
1. Divide dough into 12 equal pieces. Knead each piece and
shape into rounds.
2. Place rounds, 5cm apart, onto lightly greased baking trays.
Use a 2.5cm round cutter to press a 1cm indentation into the top of
each round. Use a sharp knife to slice 6 evenly spaced, 1cm cuts round
the sides of the round.
3. Cover rounds loosely with lightly greased plastic wrap and stand in a
warm area for 60 minutes or until doubled in size.
4. Remove plastic wrap, brush tops of rounds with milk and sift a fine
layer of flour over top of rounds, if desired.
5. Bake in preheated oven at 180°C for 20-30 minutes or until cooked
when tested.
98
PAge heAder.....DOUGH - STICKY CINNAMON ROLLS
BREAD NAME Sticky Cinnamon Rolls
SETTING Dough
PADDLE Collapsible
INGREDIENTS
Water 285ml
Salt 1 teaspoon
Sugar 2½ teaspoons
Bread flour 600g/ 4 cups
Eggs (59g) 2
Butter, softened & chopped 60g
Yeast: Active Dry 3 teaspoons
FILLING
Butter melted 3 tablespoons
Brown sugar 4 tablespoons
Pecans, finely chopped 70g/ ½ cup
Ground cinnamon 1½ tablespoons
Handshaping procedure
1. Roll dough into a 40cm × 40cm square. Brush dough with half of the melted butter. Sprinkle with
combined sugar, pecans and cinnamon.
2. Drizzle remaining butter over sugar mixture. Roll up width-wise and cut into 2cm thick slices.
3. Place 5cm apart, on a lightly greased baking tray. Cover loosely with lightly greased plastic wrap
and stand in a warm area for 20 minutes or until doubled in size. Remove plastic wrap.
4. Bake in preheated oven at 180°C for 25-30 minutes or until golden brown. Brush with
GELATINE GLAZE whilst still hot, then drizzle with VANILLA GLAZE on page 121.
99
PAGE HEADER.....DOUGH
BREAD NAME Wholewheat Honey Rolls
SETTING Dough
PADDLE Collapsible
INGREDIENTS
Water 310ml
Oil 2 tablespoons
Salt 1 teaspoon
Honey 3 tablespoons
Wholemeal plain flour 600g/ 4 cups
Yeast: Active Dry 2 teaspoons
Handshaping procedure
1. Divide dough into 12 equal pieces. Knead each piece and shape
into rounds.
2. Place rounds close together on a lightly greased baking tray.
3. Cover rounds loosely with lightly greased plastic wrap and stand
in a warm area for 50-60 minutes or until doubled in size.
4. Remove plastic wrap, brush tops of rounds with milk.
5. Bake in preheated oven at 200°C for 12-15 minutes or until
cooked and golden brown.
BREAD NAME Apple Twist
SETTING Dough
PADDLE Collapsible
INGREDIENTS
Water 250ml
Salt 2 teaspoons
Sugar 3 tablespoons
Bread flour 600g/ 4 cups
Eggs (60g) 2
Butter, chopped 60g/ 3 tablespoons
Yeast: Active Dry 2½ teaspoons
FILLING
Canned pie apple 300g
Mixed dried fruit
L cup
Desiccated coconut
L cup
Handshaping procedure
1. Roll dough out into a 30cm × 50cm rectangle. Cut into 4 strips lengthwise.
2. Combine filling ingredients and spoon mixture down the centre of
each strip. Fold in half lengthwise and seal edges by pressing together.
Roll into a sausage shape.
3. Twist 2 strips together and place on a lightly greased baking tray.
Repeat with remaining rolls.
4. Cover loosely with lightly greased plastic wrap and stand in a warm
area for 20 minutes or until doubled in size. Remove plastic wrap.
5. Bake in a preheated oven at 180°C for 20-25 minutes or until
golden brown.
6. Slide twists onto a wire rack. Brush with GELATINE GLAZE on page
121
whilst still hot. Stand for 5-10 minutes before serving.
100
DOUGH - HOT CROSS BUNS
BREAD NAME Hot Cross Buns
SETTING Dough
PADDLE Collapsible
INGREDIENTS
Water 340ml
Oil 2 tablespoons
Salt 2 teaspoons
Brown sugar 3 tablespoons
Bread flour 600g/ 4 cups
Milk powder 3 tablespoons
Ground mixed spice 1 tablespoon
Ground cinnamon 1 tablespoon
Yeast: Active Dry 2¼ teaspoons
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER
Sultanas 1¼ cups
Mixed peel or dried apricots, chopped
(optional)
¼ cup
BATTER FOR 'CROSSES'
Water 2 tablespoons
Plain flour 40g/ ¼ cup
Handshaping procedure
1. Divide dough into 18 pieces and shape into rounds. Place rounds
close together on a lightly greased baking tray.
2. Cover loosely with lightly greased plastic wrap and leave to stand in
a warm area for 20 minutes or until doubled in size.
3. Blend “Cross” batter ingredients to make a smooth batter. Spoon into
a piping bag fitted with a small piping nozzle.
4. Remove plastic wrap and pipe a cross onto each bun.
5. Bake in preheated oven at 190°C for 15-20 minutes or until golden
brown.
6. Slide buns from baking tray onto a wire rack. If desired, brush HOT
CROSS BUN GLAZE on page 121 over hot buns. Stand 5-10 minutes
before serving.
101
PAGE HEADER.....
BREAD NAME Caramel Chelsea Buns
SETTING Dough
PADDLE Collapsible
INGREDIENTS
Full cream milk, scalded and cooled 350ml
Salt 1 teaspoon
Sugar 2 tablespoons
Bread flour 600g/ 4 cups
Mixed spice 1½ teaspoons
Grated orange rind 2 teaspoons
Egg (59g), lightly beaten 1
Yeast: Active Dry 3 teaspoons
TO COMPLETE
Melted butter 20g
Bottled Caramel Fudge Sauce ½ cup
Sultanas ½ cup
Chopped walnuts ½ cup
DOUGH - CARAMEL CHELSEA BUNS
Handshaping procedure
1. Roll dough out to a 20cm × 30cm rectangle. Brush dough with butter.
Spread with caramel sauce leaving a 2cm border. Sprinkle with sultanas
and walnuts, then roll up from the long side, as for a Swiss Roll.
2. Cut into 12 slices, place cut side up in 2 lightly greased deep 22cm
round cake pans.
3. Cover loosely with lightly greased plastic wrap and leave to stand in a
warm area for 30 minutes or until buns have risen slightly. Remove
plastic wrap.
4. Bake at 200°C for 30 minutes or until golden. Remove from cake
pans and cool on wire racks. When cool, drizzle with VANILLA
GLAZE on page 121.
102
BREAD NAME Stollen
SETTING Dough
PADDLE Collapsible
INGREDIENTS
Milk 125ml
Water 125ml
Melted butter 60g
Salt 1 teaspoon
Caster sugar 3 tablespoons
Bread flour 600g/ 4 cups
Grated orange rind 1 teaspoon
Egg (59g), lightly beaten 1
Yeast: Active Dry 2 teaspoons
TO COMPLETE
Raisins ½ cup
Sultanas 3 tablespoons
Glace cherries 3 tablespoons
Mixed peel 2 tablespoons
Slivered almonds 3 tablespoons
Brandy 2 tablespoons
Melted butter 2 tablespoons
Icing sugar 3 tablespoons
DOUGH - STOLLEN
Handshaping procedure
1. Place raisins, sultanas, glace cherries, mixed peel and almonds into a
glass bowl. Pour over brandy, cover and set aside to stand for 2 hours.
2. Flatten and shape dough to approximately 25cm square. Scatter
soaked fruit and almonds over the top.
3. Fold dough over fruit then knead fruit into the dough until evenly
incorporated.
4. Roll dough out to an oval shape roughly 30cm × 20cm. Fold the
dough in half lengthways. Place on a lightly greased baking tray.
Brush with melted butter. Cover loosely with plastic wrap and leave
to stand in a warm area for 1 hour or until well risen.
5. Bake at 180°C for 30-35 minutes or until golden.
6. Remove stollen from tray, cool on wire rack.
7. When cool, dust Stollen with icing sugar.
103
PAge heAder.....
PIZZA DOUGH
METHOD
1. Place ingredients into bread pan, in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking chamber and close the lid.
4. Press ‘SELECT’ to access – DOUGH – PIZZA setting.
5. Press ‘START/PAUSE’ to commence operation.
6. At the end of the setting, press ‘STOP’.
7. Remove bread pan from the baking chamber and remove dough from the bread pan. Dough is now ready for hand shaping,
rising and baking.
8. Turn out the dough onto a lightly floured surface and knead for 1 minute by hand to a well-rounded form. Shape the dough
following the recipe instructions.
104
DOUGH - PIZZA DOUGH
BREAD NAME Pizza Dough
SETTING Dough-Pizza
PADDLE Collapsible
INGREDIENTS
Water 250ml
Olive oil 1 tablespoon
Salt 2 teaspoons
Sugar 3 teaspoons
Bread flour 500g
Yeast: Active Dry 3 teaspoons
Suggested toppings
Tomato paste, mushrooms, capsicums, onions, tomatoes, capers,
pineapple pieces, olives, herbs, salami, ham, anchovies, sardines,
cheese (i.e. grated mozzarella, Parmesan).
Handshaping procedure
1. Turn dough out onto a lightly floured surface and knead for 1 minute
to combine.
2. Divide dough into 3 equal portions and roll into circles to the desired
thickness.
3. For a thicker style dough roll out, cover and allow to rise in a warm
place. For a thin style pizza use immediately.
4. Place onto a lightly greased baking tray. Spread or sprinkle pizza with
selected toppings.
5. Bake in a preheated oven at 200°C for 12-15 minutes or until base is
cooked and topping heated through.
BREAD NAME Focaccia
SETTING Dough-Pizza
PADDLE Collapsible
INGREDIENTS
Water 250ml
Olive oil 2 tablespoons
Salt 1 teaspoon
Sugar 2 teaspoons
Bread flour 450g/ 3 cups
Yeast: Active Dry 2¼ teaspoons
TOPPING
Olive oil ¼ cup
Salt 1 tablespoon
Black olives, sliced
L cup
Handshaping procedure
For a thick Focaccia
1. Press dough into a lightly greased 19cm × 29cm lamington pan.
2. Cover loosely with lightly greased plastic wrap and stand in a warm
area for 30 minutes or until doubled in size.
3. Remove plastic wrap, brush dough with olive oil and sprinkle with
rock salt and olives.
4. Bake in a preheated oven at 200°C for 30-35 minutes or until golden
brown.
For a thin Focaccia
5. Roll dough on a lightly greased baking tray until 2cm thick. Prepare
as for a thick Focaccia.
105
PAge heAder.....DOUGH - PIZZA DOUGH
BREAD NAME Calzone
SETTING Dough-Pizza
PADDLE Collapsible
INGREDIENTS
Water 240ml
Olive oil 2 tablespoons
Salt 1 teaspoon
Wholemeal flour 150g/ 1 cup
Bread flour 300g/ 2 cups
Yeast: Active Dry 2 teaspoons
Suggested fillings
• Sun-dried tomato pesto, roasted red, yellow and green capsicum,
marinated eggplant or sliced mushroom.
• Anchovy fillets, prawns, sliced salami, ham, bacon, turkey or chicken.
• Grated cheddar, mozzarella, Parmesan or sliced Camembert, brie or
fetta cheeses.
Handshaping procedure
1. Divide dough into 8 equal pieces. Roll each piece into a circle 15cm
across.
2. Cover half of each circle with selected fillings, leaving a rim around
the edge.
3. Brush edges with water, then fold the uncovered half over the covered
half and seal the edges.
4. Place onto lightly greased baking trays. Use a sharp knife to make a
small slit in the top of each calzone.
5. Bake in a preheated oven at 200°C for 15-20 minutes or until cooked
and golden brown.
106
PAge heAder.....
DOUGH PASTA
Make fresh home made Pasta to serve with your favourite pasta sauces.
METHOD
1. Place ingredients into bread pan, in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking chamber and close the lid.
4. Press ‘SELECT’ to access DOUGH – PASTA setting.
5. Press ‘START/PAUSE’ to commence operation.
6. At the end of the setting, press ‘STOP’.
7. Remove bread pan from the baking chamber and remove pizza dough which is now ready for hand shaping and baking.
8. Turn the dough out onto a lightly floured surface and knead for 1 minute by hand to a well-rounded form. Shape the dough
following the recipe instructions.
107
PAge heAder.....DOUGH - PASTA DOUGH
BREAD NAME Pasta Dough
SETTING Dough-Pasta
PADDLE Collapsible
INGREDIENTS
Water 220ml
Olive oil 1 tablespoon
Salt 1½ teaspoons
Plain flour 300g/ 2 cups
Semolina 170g/ 1 cup
BREAD NAME Egg Pasta Dough
SETTING Dough-Pasta
PADDLE Collapsible
INGREDIENTS
Eggs (60g), lightly beaten 2
Egg yolks 3
Extra Virgin Olive Oil 1 tablespoon
'OO' flour 250g
Salt ¼ teaspoon
BREAD NAME Lamb & Coriander Ravioli
SETTING Dough-Pasta
PADDLE Collapsible
INGREDIENTS
Pasta dough 1 quantity
FILLING
Lean lamb mince 150g
Freshly minced garlic 1 teaspoon
Parmesan cheese 1 tablespoon
Finely chopped fresh coriander 1 teaspoon
Ground nutmeg ¼ teaspoon
Freshly ground black pepper ¼ teaspoon
Handshaping procedure
1. Divide into two equal portions. Roll out each portion to a square
approximately 30cm × 30cm.
2. Place filling ingredients in a mixing bowl, mix well to combine.
3. Place teaspoons of filling 5cm apart over one of the pasta squares.
Brush edges and between filling lightly with water and top with
remaining pasta square. Press firmly between fillings and along
edges and cut into squares using a pastry wheel. Sprinkle ravioli with
a little flour.
4. Cook ravioli in boiling water (several at a time) in a large saucepan
for 5 minutes, or until just tender. Drain well, then serve with your
favourite pasta sauce.
GLUTEN FREE
Your Breville Custom Loaf will make delicious gluten free bread with ease. The following recipes have been developed without any
grains or ingredients that contain gluten, so are suitable for people with specific food allergies or intolerances.
Making gluten free bread is different from traditional bread making, therefore it is important to carefully read the following information.
• Always see the ingredients specified in recipes for successful gluten free baking.
• Ensure that the flour is gluten free. Buy it from a reliable source to ensure freshness.
• Check with the yeast manufacturer to ensure that the yeast is gluten free. Only use active dry yeast when making these recipes.
• Ensure that the vinegar used is gluten free. Vinegar helps strengthen the dough.
• Guar Gum is a powdery substance with a similar function to Xanthan Gum. It is high in fibre and can sometimes have a laxative effect on people
with sensitive digestive systems. Guar gum is food additive 412.
• Xanthan Gum is a fine creamy white powder, and acts as a substitute for gluten and gives structure to the bread so that the dough will rise.
Xanthan Gum is food additive number 415.
• Lactose Intolerance – the milk powder may be substituted with a soy milk powder but may result in a heavier loaf. Coconut milk powder can also
be used as a substitute and will give a pleasant flavour.
• Follow the directions for each recipe carefully. The preparation of gluten free bread is different from automatic bread making. The Preset Timer
cannot be used when making these recipes.
109
GLUTEN FREE
STEPS FOR GLUTEN FREE BREADS
METHOD
1. Follow steps for preparation on each recipe.
2. Insert the bread pan into position in the baking chamber and close the lid.
3. Press MENU to choose setting GLUTEN FREE(8).
4. Choose LOAF SIZE 1kg.
5. Choose CRUST COLOUR DARK for best results.
6. Press START | CANCEL to commence cycle.
7. When the beeper alerts you that the fruit and nut dispenser has dispensed open lid – DO NOT turn bread maker off; use a
plastic spatula and carefully scrape down sides of tin, mix in the same direction as the blade turning until ingredients are well
combined, replace lid and continue with cycle.
NOTE
Dough should resemble a thick batter. If necessary add
1–2 tablespoons of rice flour or water.
8. After cycle has completed press START | CANCEL to stop KEEP WARM setting.
NOTE
For best results remove bread pan as soon as cycle has
finished.
9. Using oven mitts, remove bread from bread maker. Allow bread to rest in pan for
5 minutes before turning out to cool on a wire rack.
110
GLUTEN FREE
BASIC GLUTEN FREE BREAD
INGREDIENTS 1KG
Luke warm water 520ml
Oil 80ml
Eggs 3 large
White vinegar 1 teaspoon
White rice flour 300g
Brown rice flour 150g
Besan or soy flour 70g
Arrowroot 150g
Organ gluten substitute 1 tablespoon
Xanthan gum 2 teaspoons
White sugar 3 teaspoons
Salt 1 ½ teaspoons
Yeast: active dry 3 teaspoons
METHOD
1. Place first 4 ingredients into baking pan in order listed.
2. Combine remaining ingredients in a large bowl; mix well
then transfer into baking pan wipe any spills from outside
of the pan.
3. Place bread pan into the bread maker and close the lid.
4. When the beeper alerts you that the fruit and nut dispenser
has dispensed open lid – DO NOT turn bread maker off; use
a plastic spatula and carefully scrape down sides of tin, mix
in the same direction as the blade turning until ingredients
are well combined, replace lid and continue with cycle.
NOTE
Dough should resemble a thick batter.
If necessary add 1–2 tablespoons of
rice flour or water.
5. Leave to cool in bread pan for 5 minutes before turning out
onto a wire rack to cool.
NOTE
Organ Gluten Free substitute can be
purchased from good health food stores.
111
GLUTEN FREE
GLUTEN FREE GRAIN BREAD
INGREDIENTS 1KG
Water 530ml
Oil 80ml
Eggs 3 large
White vinegar 1 teaspoon
White rice flour 300g
Brown rice flour 150g
Besan or soy flour 70g
Arrowroot 150g
Organ gluten substitute 1 tablespoon
Xanthan gum 2 teaspoons
White sugar 3 teaspoons
Salt 1 ½ teaspoons
Linseed 2 tablespoons
Quinoa 2 tablespoons
Chia 2 tablespoons
Yeast: active dry 3 teaspoons
METHOD
1. Place first 4 ingredients into baking pan in order listed.
2. Combine remaining ingredients in a large bowl; mix well
then transfer into baking pan wipe any spills from outside
of the pan.
3. Place bread pan into the bread maker and close the lid.
4. When the beeper alerts you that the fruit and nut dispenser
has dispensed open lid – DO NOT turn bread maker off; use
a plastic spatula and carefully scrape down sides of tin, mix
in the same direction as the blade turning until ingredients
are well combined, replace lid and continue with cycle.
NOTE
Dough should resemble a thick batter.
If necessary add 1–2 tablespoons of
rice flour or water.
5. Leave to cool in bread pan for 5 minutes before turning out
onto a wire rack to cool.
NOTE
Organ Gluten Free substitute can be
purchased from good health food stores.
112
GLUTEN FREE
GLUTEN FREE CHOCOLATE
AND SOUR CHERRY
INGREDIENTS 1KG
Luke warm water 400ml
Oil 60ml
Eggs 3
White vinegar 1 teaspoon
White rice flour 375g
Brown rice flour 150g
Xanthan gum 1 tablespoon
Cocoa powder 30g
Soft brown sugar 100g
Soy milk or skim milk powder ¼ cup
Salt 1 teaspoon
Yeast: active dry 2 teaspoons
Dark choc, chopped 100g
Sour cherries, drained 100g
METHOD
1. Place first 4 ingredients into baking pan in order listed.
2. Combine remaining ingredients in a large bowl; mix well
then transfer into baking pan wipe any spills from outside
of the pan.
3. Place bread pan into the bread maker and close the lid.
4. When the beeper alerts you that the fruit and nut dispenser
has dispensed open lid – DO NOT turn bread maker off; use
a plastic spatula and carefully scrape down sides of tin, mix
in the same direction as the blade turning until ingredients
are well combined, replace lid and continue with cycle.
NOTE
Dough should resemble a thick batter.
If necessary add 1–2 tablespoons of
rice flour or water.
5. Leave to cool in bread pan for 5 minutes before turning out
onto a wire rack to cool.
113
PAge heAder.....GLUTEN FREE
GLUTEN FREE FRUIT LOAF
INGREDIENTS 1KG
Luke warm water 360ml
Oil 60ml
Eggs 2
White vinegar 1 teaspoon
White rice flour 360g
Arrowroot 80g
White sugar 3 teaspoons
Brown sugar 2 tablespoons
Xanthan gum 3 teaspoons
Salt 1 teaspoon
Yeast: active dry 2 teaspoons
Sultanas ¼ cup
Dates, chopped ¼ cup
Dried cranberries ¼ cup
METHOD
1. Place first 4 ingredients into baking pan in order listed.
2. Combine remaining ingredients in a large bowl; mix well
then transfer into baking pan wipe any spills from outside
of the pan.
3. Place bread pan into the bread maker and close the lid.
4. When the beeper alerts you that the fruit and nut dispenser
has dispensed open lid – DO NOT turn bread maker off; use
a plastic spatula and carefully scrape down sides of tin, mix
in the same direction as the blade turning until ingredients
are well combined, replace lid and continue with cycle.
NOTE
Dough should resemble a thick batter.
If necessary add 1-2 tablespoons of
rice flour or water.
5. Leave to cool in bread pan for 5 minutes before turning out
onto a wire rack to cool.
114
PAge heAder.....
YEAST FREE
Yeast Free Bread is a simple bread and is made using baking
powder as the main raising agent (it does not have to be the
same strength as yeast). The following recipes will give Damper
or Muffin-Style Breads, which will be heavier in texture and not
as highly risen as yeasted breads.
All recipes use local ingredients and Australian Standard
Metric measuring tools (cups, spoons and weighing scales) for
accuracy. There will be a weigh variance in each baked loaf in
this section.
The Preset Timer cannot be used for recipes in this section,
because the raising agents used in place of yeast could be
prematurely activated and prevent the loaf rising.
All ingredients must be at room temperature. Add ingredients
in the order listed in the recipe.
METHOD
1. Add liquid ingredients to bread pan.
2. Sift dry ingredients together and add to the bread pan. Wipe
spills from the outside of the bread pan. Insert bread pan
into baking chamber.
3. Press ‘SELECT’ to access YEAST FREE setting.
4. Press ‘START/PAUSE’ to commence operation.
5. With machine running, use a plastic spatula to scrape
mixture from sides, corners and base of bread pan. After
ingredients have mixed together well, close lid and leave the
bread machine to complete the program.
6. At the end of the setting, press ‘STOP’.
7. Remove bread from the bread machine and bread pan. Cool
bread on rack.
115
PAge heAder.....YEAST FREE
BREAD NAME Damper
SETTING Yeast Free
PADDLE Collapsible
INGREDIENTS
LIQUID
Oil 2 tablespoons
Water 390ml
DRY
Bread flour 600g/ 4 cups
Milk powder 2 tablespoons
Salt 1 teaspoon
Sugar 1 tablespoon
Baking Powder 6 teaspoons
BREAD NAME Damper
SETTING Yeast Free
PADDLE Collapsible
INGREDIENTS
LIQUID
Oil 1 tablespoon
Water 350ml
DRY
White bread mix 600g/ 4 cups
Baking Powder 1½ tablespoons
BREAD NAME Polenta & Capsicum Bread
SETTING Yeast Free
PADDLE Collapsible
INGREDIENTS
LIQUID
Olive oil 2 tablespoons
Eggs (59g) 2
Water 250ml
DRY
Self-raising flour 375g/ 2½ cups
Sugar 2 tablespoons
Polenta 170g/ 1 cup
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER
Capsicum, finely chopped
55g/
L cup
116
PAge heAder.....
BREAD NAME Cheesy Buttermilk Bread
SETTING Yeast Free
PADDLE Collapsible
INGREDIENTS
LIQUID
Butter, melted 1 tablespoon
Eggs (60g) 1
Buttermilk 500ml
DRY
Bread flour 600g/ 4 cups
Salt ½ teaspoon
Grain mustard 1 tablespoon
Bi-carbonate of soda 1 teaspoon
Baking Powder 2 teaspoons
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER
Cheddar cheese, grated 65g/ ½ cup
BREAD NAME Lemon & Raisin Bread
SETTING Yeast Free
PADDLE Collapsible
INGREDIENTS
LIQUID
Olive oil 3 tablespoons
Eggs (60g) 3
Buttermilk 400ml
DRY
Bread flour 525g/ 3½ cups
Sugar 250g/ 1 cup
Grated lemon rind 1 tablespoon
Bi-carbonate of soda 2½ teaspoons
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER
Raisins, halved 75g/ ½ cup
YEAST FREE
117
PAge heAder.....YEAST FREE
BREAD NAME Eggless Caraway & Date Bread
SETTING Yeast Free
PADDLE Collapsible
INGREDIENTS
LIQUID
Butter, melted 60g
Milk 360ml
DRY
Self-raising flour 525g/ 3½ cups
Sugar 185g/ ¾ cup
Salt 1½ teaspoons
Caraway seeds 2 teaspoons
Bi-carbonate of soda ½ teaspoon
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER
Dates, chopped 80g/ ½ cup
118
PAge heAder.....
JAM
If you love the taste of freshly baked bread you’ll love the taste
and flavour of home-made jam using the Breville Custom Loaf.
FOR BEST RESULTS:
• Always use the exact amounts of sugar, fruits and ‘Jam Setta’. Do not
reduce sugar or use substitutes.
• Use only fresh, ripe fruit for best flavour and natural pectin level.
• Remove stems, seeds or pips from fruit before slicing.
• Fruit can be chopped with a food processor, using a pulse action.
• Do not puree fruit. Jam should contain small pieces of fruit.
• Recipes should not exceed 4 cups. Weigh fruit after slicing.
• The gel, texture, flavour, aroma and colour of the cooled jam may vary when
compared to commercially made jams. The natural pectin, ripeness,
juiciness, etc. of the fruit used will influence the finished product.
• Due to the natural pectin of some fruits, if the jam appears to be
thickening before the total cooking time has elapsed and no further
cooking is required, press the STOP button then complete the
bottling process.
• ‘Jam Setta’ is a jam setting mixture that contains pectin, a naturally
occurring substance found in fresh fruit and when cooked produces a gel.
The addition of ‘Jam Setta’ in our recipes ensures a thicker setting occurs.
This product is available at most supermarkets in 50g sachets.
• The Preset Timer cannot be used for jam recipes.
• All the recipes use local ingredients and Australian Standard Metric
measuring tools (cups, spoons and weighing scales) for accuracy.
METHOD
1. With the jam mixing blade in position inside the bread pan,
add the ingredients to the bread pan.
2. Wipe spills away from the outside of the bread pan.
3. Insert bread pan into position inside the baking chamber
and close the lid.
4. Press ‘SELECT’ to access the JAM setting.
5. Press ‘START/PAUSE’ to commence operation. The bread
machine will preheat (LCD Screen will show PREHEAT)
for 15 minutes before any movement occurs in the pan.
After preheating, the jam will be heated and mixed for
approximately 50 minutes (LCD Screen will show BAKE).
The entire setting takes 1 hour 05 minutes. The bread
machine will beep when the setting is complete.
6. Press ‘STOP’.
7. Use oven mitts to remove the bread pan.
8. Pour the hot jam into warm, dry, sterilised jars, leaving
1.25cm, from the top of the jar. Seal immediately and label.
Jam will thicken upon cooling and storage.
119
JAM
Do not use the collapsible kneading blade when making jam.
PREPARATION OF JARS FOR JAM
Wash jars and lids in hot, soapy water. Rinse well in hot water. Place jars and lids into a large saucepan and fill with water to cover. Bring water to the
boil and boil for 5 minutes. Remove from heat. Carefully transfer jars and lids onto an oven tray. Place into a preheated oven 100°C for 15-20 minutes
or until completely dry. Remove from oven using oven mitts and use immediately.
It is important that these recipes are measured accurately otherwise the ingredients may boil over, making cleaning difficult.
NAME Create Your Own Jam Recipes
SETTING Jam
PADDLE Fixed
DELAY START No
INGREDIENTS
Chopped fruit 500g
Sugar
1
M cups
Jam Setta 1½ tablespoons
120
PAge heAder.....JAM
NAME Strawberry and Aniseed Jam
SETTING Jam
PADDLE Fixed
INGREDIENTS
Strawberries 500g
Aniseed, crushed ½-¾ teaspoon
White Sugar 1 cup
Jamsetta 1½ tablespoons
NAME Seville Orange Marmalade
SETTING Jam
PADDLE Fixed
INGREDIENTS
Seville oranges, thinly sliced
2 medium
(500g)
White sugar
1
L cups
Jamsetta 1½ tablespoons
NAME Mango & Vanilla Bean Jam
SETTING Jam
PADDLE Fixed
INGREDIENTS
Fresh mango
500g pulp
(approx. 2 large
mangoes)
Vanilla bean 1, seeds scraped
White Sugar 1 cup
Jamsetta 1½ tablespoons
NAME Fig and Lime
SETTING Jam
PADDLE Fixed
INGREDIENTS
Fresh figs 500g
Lime
1, Rind and
juice
White Sugar 1 ¼ cups
Jamsetta 1½ tablespoons
121
PAge heAder.....GLAZES
CHOCOLATE GLAZE
INGREDIENTS
2 tablespoons butter or margarine, melted
M cup icing sugar, sifted
1 tablespoon cocoa, sifted
½ teaspoon vanilla essence
2 tablespoons milk
HOT CROSS BUN AND
BROWN BUN GLAZE
INGREDIENTS
½ cup icing sugar, sifted
½ teaspoon allspice
¼ teaspoon ground cinnamon
2 tablespoons water
CITRUS GLAZE
INGREDIENTS
½ cup icing sugar, sifted
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
2 tablespoons lemon or orange rind
VANILLA GLAZE
INGREDIENTS
½ cup icing sugar, sifted
½ teaspoon vanilla essence
2 tablespoons milk
METHOD
1. Combine ingredients into a small mixing bowl and stir until
smooth and thin enough to drizzle.
2. When the bread has finished baking, press ‘STOP’. Remove
the bread from ikon™ Baker’s Oven and the bread pan. Place
bread on a rack. Brush top of loaf with glaze. Cool on rack.
GELATINE GLAZE
INGREDIENTS
3 tablespoons water
1½ tablespoons sugar
3 teaspoons gelatine
METHOD
1. Place ingredients into a small saucepan, stir over low heat
until sugar and gelatine dissolves. Brush over hot bread.
122
PAge heAder.....GLAZES
EGG GLAZE/SEEDS ON TOP
INGREDIENTS
1 × 60g egg, lightly beaten
2-3 tablespoons water
Seeds (poppyseeds, linseeds, sunflower seeds, etc.)
METHOD
1. Combine egg and water until smooth. Do not whisk.
Strain through sieve if required.
2. Use the PAUSE function by pressing the ‘START/ PAUSE’
button at 15 minutes before the end of the BAKE cycle.
Open the lid and brush glaze over bread and sprinkle with
seeds if desired.
3. Close the lid and press ‘START/PAUSE’ to continue baking.
123
PAge heAder.....
CUSTOM RECIPE CHARTS
124
PAge heAder.....CUSTOM RECIPE CHARTS
Custom Recipe #: _________________________________________
Recipe Name:_____________________________________________
Setting: _________________________________________________
Crust Colour: _____________________________________________
Loaf Size: ________________________________________________
PHASE TEMP/TIME
‘Preheat’ Temperature
‘Preheat’ Time
‘Knead 1’ Time
‘Knead 2’ Time
‘Rise’ Temperature
‘Rise 1’ Time
‘Punch Down 1’ Time
‘Rise 2’ Time
‘Punch Down 2’ Time
‘Rise 3’ Time
‘Bake’ Time
‘Bake’ Temperature
‘Keep Warm’ Time
TOTAL CYCLE TIME
INGREDIENTS
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
NOTES
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
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PAge heAder.....CUSTOM RECIPE CHARTS
Custom Recipe #: _________________________________________
Recipe Name:_____________________________________________
Setting: _________________________________________________
Crust Colour: _____________________________________________
Loaf Size: ________________________________________________
PHASE TEMP/TIME
‘Preheat’ Temperature
‘Preheat’ Time
‘Knead 1’ Time
‘Knead 2’ Time
‘Rise’ Temperature
‘Rise 1’ Time
‘Punch Down 1’ Time
‘Rise 2’ Time
‘Punch Down 2’ Time
‘Rise 3’ Time
‘Bake’ Time
‘Bake’ Temperature
‘Keep Warm’ Time
TOTAL CYCLE TIME
INGREDIENTS
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
NOTES
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
126
PAge heAder.....CUSTOM RECIPE CHARTS
Custom Recipe #: _________________________________________
Recipe Name:_____________________________________________
Setting: _________________________________________________
Crust Colour: _____________________________________________
Loaf Size: ________________________________________________
PHASE TEMP/TIME
‘Preheat’ Temperature
‘Preheat’ Time
‘Knead 1’ Time
‘Knead 2’ Time
‘Rise’ Temperature
‘Rise 1’ Time
‘Punch Down 1’ Time
‘Rise 2’ Time
‘Punch Down 2’ Time
‘Rise 3’ Time
‘Bake’ Time
‘Bake’ Temperature
‘Keep Warm’ Time
TOTAL CYCLE TIME
INGREDIENTS
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
NOTES
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
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PAge heAder.....CUSTOM RECIPE CHARTS
Custom Recipe #: _________________________________________
Recipe Name:_____________________________________________
Setting: _________________________________________________
Crust Colour: _____________________________________________
Loaf Size: ________________________________________________
PHASE TEMP/TIME
‘Preheat’ Temperature
‘Preheat’ Time
‘Knead 1’ Time
‘Knead 2’ Time
‘Rise’ Temperature
‘Rise 1’ Time
‘Punch Down 1’ Time
‘Rise 2’ Time
‘Punch Down 2’ Time
‘Rise 3’ Time
‘Bake’ Time
‘Bake’ Temperature
‘Keep Warm’ Time
TOTAL CYCLE TIME
INGREDIENTS
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
NOTES
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
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128
PAge heAder.....CUSTOM RECIPE CHARTS
Custom Recipe #: _________________________________________
Recipe Name:_____________________________________________
Setting: _________________________________________________
Crust Colour: _____________________________________________
Loaf Size: ________________________________________________
PHASE TEMP/TIME
‘Preheat’ Temperature
‘Preheat’ Time
‘Knead 1’ Time
‘Knead 2’ Time
‘Rise’ Temperature
‘Rise 1’ Time
‘Punch Down 1’ Time
‘Rise 2’ Time
‘Punch Down 2’ Time
‘Rise 3’ Time
‘Bake’ Time
‘Bake’ Temperature
‘Keep Warm’ Time
TOTAL CYCLE TIME
INGREDIENTS
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
NOTES
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
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129
PAge heAder.....CUSTOM RECIPE CHARTS
Custom Recipe #: _________________________________________
Recipe Name:_____________________________________________
Setting: _________________________________________________
Crust Colour: _____________________________________________
Loaf Size: ________________________________________________
PHASE TEMP/TIME
‘Preheat’ Temperature
‘Preheat’ Time
‘Knead 1’ Time
‘Knead 2’ Time
‘Rise’ Temperature
‘Rise 1’ Time
‘Punch Down 1’ Time
‘Rise 2’ Time
‘Punch Down 2’ Time
‘Rise 3’ Time
‘Bake’ Time
‘Bake’ Temperature
‘Keep Warm’ Time
TOTAL CYCLE TIME
INGREDIENTS
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
NOTES
________________________________________________________
________________________________________________________
________________________________________________________
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130
PAge heAder.....CUSTOM RECIPE CHARTS
Custom Recipe #: _________________________________________
Recipe Name:_____________________________________________
Setting: _________________________________________________
Crust Colour: _____________________________________________
Loaf Size: ________________________________________________
PHASE TEMP/TIME
‘Preheat’ Temperature
‘Preheat’ Time
‘Knead 1’ Time
‘Knead 2’ Time
‘Rise’ Temperature
‘Rise 1’ Time
‘Punch Down 1’ Time
‘Rise 2’ Time
‘Punch Down 2’ Time
‘Rise 3’ Time
‘Bake’ Time
‘Bake’ Temperature
‘Keep Warm’ Time
TOTAL CYCLE TIME
INGREDIENTS
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
NOTES
________________________________________________________
________________________________________________________
________________________________________________________
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131
PAge heAder.....CUSTOM RECIPE CHARTS
Custom Recipe #: _________________________________________
Recipe Name:_____________________________________________
Setting: _________________________________________________
Crust Colour: _____________________________________________
Loaf Size: ________________________________________________
PHASE TEMP/TIME
‘Preheat’ Temperature
‘Preheat’ Time
‘Knead 1’ Time
‘Knead 2’ Time
‘Rise’ Temperature
‘Rise 1’ Time
‘Punch Down 1’ Time
‘Rise 2’ Time
‘Punch Down 2’ Time
‘Rise 3’ Time
‘Bake’ Time
‘Bake’ Temperature
‘Keep Warm’ Time
TOTAL CYCLE TIME
INGREDIENTS
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
NOTES
________________________________________________________
________________________________________________________
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132
PAge heAder.....CUSTOM RECIPE CHARTS
Custom Recipe #: _________________________________________
Recipe Name:_____________________________________________
Setting: _________________________________________________
Crust Colour: _____________________________________________
Loaf Size: ________________________________________________
PHASE TEMP/TIME
‘Preheat’ Temperature
‘Preheat’ Time
‘Knead 1’ Time
‘Knead 2’ Time
‘Rise’ Temperature
‘Rise 1’ Time
‘Punch Down 1’ Time
‘Rise 2’ Time
‘Punch Down 2’ Time
‘Rise 3’ Time
‘Bake’ Time
‘Bake’ Temperature
‘Keep Warm’ Time
TOTAL CYCLE TIME
INGREDIENTS
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
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NOTES
________________________________________________________
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133
PAge heAder.....CUSTOM RECIPE CHARTS
Custom Recipe #: _________________________________________
Recipe Name:_____________________________________________
Setting: _________________________________________________
Crust Colour: _____________________________________________
Loaf Size: ________________________________________________
PHASE TEMP/TIME
‘Preheat’ Temperature
‘Preheat’ Time
‘Knead 1’ Time
‘Knead 2’ Time
‘Rise’ Temperature
‘Rise 1’ Time
‘Punch Down 1’ Time
‘Rise 2’ Time
‘Punch Down 2’ Time
‘Rise 3’ Time
‘Bake’ Time
‘Bake’ Temperature
‘Keep Warm’ Time
TOTAL CYCLE TIME
INGREDIENTS
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
NOTES
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
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134
PAge heAder.....CUSTOM RECIPE CHARTS
Custom Recipe #: _________________________________________
Recipe Name:_____________________________________________
Setting: _________________________________________________
Crust Colour: _____________________________________________
Loaf Size: ________________________________________________
PHASE TEMP/TIME
‘Preheat’ Temperature
‘Preheat’ Time
‘Knead 1’ Time
‘Knead 2’ Time
‘Rise’ Temperature
‘Rise 1’ Time
‘Punch Down 1’ Time
‘Rise 2’ Time
‘Punch Down 2’ Time
‘Rise 3’ Time
‘Bake’ Time
‘Bake’ Temperature
‘Keep Warm’ Time
TOTAL CYCLE TIME
INGREDIENTS
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
NOTES
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
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________________________________________________________
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135
PAge heAder.....CUSTOM RECIPE CHARTS
Custom Recipe #: _________________________________________
Recipe Name:_____________________________________________
Setting: _________________________________________________
Crust Colour: _____________________________________________
Loaf Size: ________________________________________________
PHASE TEMP/TIME
‘Preheat’ Temperature
‘Preheat’ Time
‘Knead 1’ Time
‘Knead 2’ Time
‘Rise’ Temperature
‘Rise 1’ Time
‘Punch Down 1’ Time
‘Rise 2’ Time
‘Punch Down 2’ Time
‘Rise 3’ Time
‘Bake’ Time
‘Bake’ Temperature
‘Keep Warm’ Time
TOTAL CYCLE TIME
INGREDIENTS
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
NOTES
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
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BASIC SETTINGS - WHITE BREAD
Setting: Basic
SIZE/CRUST KNEAD
1
KNEAD
2
RISE
TEMP
(˚C)
RISE 1 PUNCH
DOWN
RISE 2 SHAPE RISE 3 BAKE BAKE
TEMP
(˚C)
TOTAL TIME
(HOUR:MIN)
WARM
0.5kg Light 2 min 22 min 32 40 min 10 sec 25 min 15 sec 50 min 30 min 140 2:49 1 hr
0.5kg Medium 2 min 22 min 32 40 min 10 sec 25 min 15 sec 50 min 40 min 140 2:59 1 hr
0.5kg Dark 2 min 22 min 32 40 min 10 sec 25 min 15 sec 50 min 50 min 142 3:09 1 hr
0.75kg Light 3 min 22 min 32 40 min 10 sec 25 min 15 sec 50 min 35 min 140 2:55 1 hr
0.75kg Medium 3 min 22 min 32 40 min 10 sec 25 min 15 sec 50 min 45 min 140 3:05 1 hr
0.75kg Dark 3 min 22 min 32 40 min 10 sec 25 min 15 sec 50 min 55 min 142 3:15 1 hr
1kg Light 4 min 22 min 32 40 min 10 sec 25 min 15 sec 50 min 40 min 140 3:01 1 hr
1kg Medium 4 min 22 min 32 40 min 10 sec 25 min 15 sec 50 min 50 min 140 3:11 1 hr
1kg Dark 4 min 22 min 32 40 min 10 sec 25 min 15 sec 50 min 1 hr 142 3:21 1 hr
1.25kg Light 5 min 20 min 32 40 min 10 sec 25 min 15 sec 50 min 50 min 140 3:10 1 hr
1.25kg Medium 5 min 20 min 32 40 min 10 sec 25 min 15 sec 50 min 1 hr 140 3:20 1 hr
1.25kg Dark 5 min 20 min 32 40 min 10 sec 25 min 15 sec 50 min 1 hr 10 min 142 3:30 1 hr
Setting: Crusty Loaf
SIZE KNEAD
1
KNEAD
2
RISE
TEMP
(˚C)
RISE 1 PUNCH
DOWN
RISE 2 SHAPE RISE 3 BAKE BAKE
TEMP
(˚C)
TOTAL TIME
(HOUR:MIN)
WARM
0.5kg 5 min 20 min 32 40 min 10 sec 30 min 10 sec 1 hr 50 min 145 3:25 1 hr
0.75kg 5 min 20 min 32 40 min 10 sec 30 min 10 sec 1 hr 55 min 145 3:30 1 hr
1.0kg 5 min 20 min 32 40 min 10 sec 30 min 10 sec 1 hr 52 min 145 3:27 1 hr
1.25kg 5 min 20 min 32 40 min 10 sec 30 min 10 sec 1 hr 1 hr 5 min 145 3:40 1 hr
Selection of CRUST and RAPID function is not available on this setting.
137
BASIC SETTINGS - WHITE BREAD
Setting: Basic Rapid
SIZE/CRUST KNEAD
1
KNEAD
2
RISE
TEMP
(˚C)
RISE 1 PUNCH
DOWN
RISE 2 SHAPE RISE 3 BAKE BAKE
TEMP
(˚C)
TOTAL TIME
(HOUR:MIN)
WARM
0.5kg Light 2 min 22 min 32 15 min 10 sec 10 min 10 sec 30 min 30 min 140 1:49 1 hr
0.5kg Medium 2 min 22 min 32 15 min 10 sec 10 min 10 sec 30 min 40 min 140 1:59 1 hr
0.5kg Dark 2 min 22 min 32 15 min 10 sec 10 min 10 sec 30 min 50 min 142 2:09 1 hr
0.75kg Light 3 min 22 min 32 15 min 10 sec 10 min 10 sec 30 min 35 min 140 1:55 1 hr
0.75kg Medium 3 min 22 min 32 15 min 10 sec 10 min 10 sec 30 min 45 min 140 2:05 1 hr
0.75kg Dark 3 min 22 min 32 15 min 10 sec 10 min 10 sec 30 min 55 min 142 2:15 1 hr
1kg Light 4 min 22 min 32 15 min 10 sec 10 min 10 sec 30 min 40 min 140 2:01 1 hr
1kg Medium 4 min 22 min 32 15 min 10 sec 10 min 10 sec 30 min 50 min 140 2:11 1 hr
1kg Dark 4 min 22 min 32 15 min 10 sec 10 min 10 sec 30 min 1 hr 142 2:21 1 hr
1.25kg Light 5 min 20 min 32 15 min 10 sec 10 min 10 sec 30 min 50 min 140 2:10 1 hr
1.25kg Medium 5 min 20 min 32 15 min 10 sec 10 min 10 sec 30 min 1 hr 140 2:20 1 hr
1.25kg Dark 5 min 20 min 32 15 min 10 sec 10 min 10 sec 30 min 1 hr 10 min 142 2:30 1 hr
138
PAge heAder.....BASIC SETTINGS - SWEET BREAD
Setting: Sweet
SIZE KNEAD
1
KNEAD
2
RISE
TEMP (˚C)
RISE 1 PUNCH
DOWN
RISE 2 SHAPE RISE 3 BAKE BAKE
TEMP (˚C)
TOTAL TIME
(HOUR:MIN)
WARM
0.5kg 5 min 20 min 32 40 min 10 sec 25 min 5 sec 50 min 1 hr 123 3:20 1 hr
0.75kg 5 min 20 min 32 40 min 10 sec 25 min 5 sec 50 min 1 hr 2 min 123 3:22 1 hr
1.0kg 5 min 20 min 32 40 min 10 sec 25 min 5 sec 50 min 1 hr 5 min 123 3:25 1 hr
1.25kg 5 min 20 min 32 40 min 10 sec 25 min 5 sec 50 min 1 hr 10 min 123 3:30 1 hr
Selection of CRUST and RAPID function is not available on this setting.
139
PAge heAder.....BASIC SETTINGS - WHOLEWHEAT BREAD
Setting: Wholewheat
SIZE/CRUST PREHEAT
TEMP
(˚C)
KNEAD
1
KNEAD
2
RISE
TEMP
(˚C)
RISE 1 PUNCH
DOWN
RISE 2 SHAPE RISE 3 BAKE BAKE
TEMP
(˚C)
TOTAL TIME
(HOUR:MIN)
WARM
0.5kg Light 16 2 min 17 min 32 50 min 10 sec 25 min 10 sec 45 min 35 min 140 3:24 1 hr
0.5kg Medium 16 2 min 17 min 32 50 min 10 sec 25 min 10 sec 45 min 40 min 140 3:29 1 hr
0.5kg Dark 16 2 min 17 min 32 50 min 10 sec 25 min 10 sec 45 min 48 min 142 3:37 1 hr
0.75kg Light 16 3 min 17 min 32 50 min 10 sec 25 min 10 sec 45 min 37 min 140 3:27 1 hr
0.75kg Medium 16 3 min 17 min 32 50 min 10 sec 25 min 10 sec 45 min 42 min 140 3:32 1 hr
0.75kg Dark 16 3 min 17 min 32 50 min 10 sec 25 min 10 sec 45 min 50 min 142 3:40 1 hr
1kg Light 16 4 min 17 min 32 50 min 10 sec 25 min 10 sec 45 min 53 min 142 3:44 1 hr
1kg Medium 16 4 min 17 min 32 50 min 10 sec 25 min 10 sec 45 min 45 min 140 3:36 1 hr
1kg Dark 16 4 min 17 min 32 50 min 10 sec 25 min 10 sec 45 min 40 min 140 3:31 1 hr
1.25kg Light 16 5 min 15 min 32 50 min 10 sec 25 min 10 sec 45 min 1 hr 3 min 142 3:53 1 hr
1.25kg Medium 16 5 min 15 min 32 50 min 10 sec 25 min 10 sec 45 min 55 min 140 3:45 1 hr
1.25kg Dark 16 5 min 15 min 32 50 min 10 sec 25 min 10 sec 45 min 50 min 140 3:40 1 hr
Setting: Crusty Loaf
SIZE KNEAD
1
KNEAD
2
RISE
TEMP
(˚C)
RISE 1 PUNCH
DOWN
RISE 2 SHAPE RISE 3 BAKE BAKE
TEMP
(˚C)
TOTAL TIME
(HOUR:MIN)
WARM
0.5kg 5 min 20 min 32 40 min 10 sec 30 min 10 sec 1 hr 50 min 145 3:25 1 hr
0.75kg 5 min 20 min 32 40 min 10 sec 30 min 10 sec 1 hr 55 min 145 3:30 1 hr
1.0kg 5 min 20 min 32 40 min 10 sec 30 min 10 sec 1 hr 52 min 145 3:27 1 hr
1.25kg 5 min 20 min 32 40 min 10 sec 30 min 10 sec 1 hr 1 hr 5 min 145 3:40 1 hr
Selection of CRUST and RAPID function is not available on this setting.
140
PAge heAder.....BASIC SETTINGS - WHOLEWHEAT BREAD
Setting: Wholewheat Rapid
SIZE/CRUST PREHEAT
TEMP
(˚C)
KNEAD
1
KNEAD
2
RISE
TEMP
(˚C)
RISE 1 PUNCH
DOWN
RISE 2 SHAPE RISE 3 BAKE BAKE
TEMP
(˚C)
TOTAL TIME
(HOUR:MIN)
WARM
0.5kg Light 16 2 min 17 min 32 30 min 10 sec 10 min 10 sec 30 min 35 min 140 2:09 1 hr
0.5kg Medium 16 2 min 17 min 32 30 min 10 sec 10 min 10 sec 30 min 40 min 140 2:14 1 hr
0.5kg Dark 16 2 min 17 min 32 30 min 10 sec 10 min 10 sec 30 min 48 min 142 2:22 1 hr
0.75kg Light 16 3 min 17 min 32 30 min 10 sec 10 min 10 sec 30 min 37 min 140 2:12 1 hr
0.75kg Medium 16 3 min 17 min 32 30 min 10 sec 10 min 10 sec 30 min 42 min 140 2:17 1 hr
0.75kg Dark 16 3 min 17 min 32 30 min 10 sec 10 min 10 sec 30 min 50 min 142 2:25 1 hr
1kg Light 16 4 min 17 min 32 30 min 10 sec 10 min 10 sec 30 min 40 min 140 2:16 1 hr
1kg Medium 16 4 min 17 min 32 30 min 10 sec 10 min 10 sec 30 min 45 min 140 2:21 1 hr
1kg Dark 16 4 min 17 min 32 30 min 10 sec 10 min 10 sec 30 min 53 min 142 2:29 1 hr
1.25kg Light 16 5 min 15 min 32 30 min 10 sec 10 min 10 sec 30 min 50 min 140 2:25 1 hr
1.25kg Medium 16 5 min 15 min 32 30 min 10 sec 10 min 10 sec 30 min 55 min 140 2:30 1 hr
1.25kg Dark 16 5 min 15 min 32 30 min 10 sec 10 min 10 sec 30 min 1 hr 3 min 142 2:38 1 hr
141
BASIC SETTINGS - DOUGH
Setting: Dough
COURSE KNEAD 1 KNEAD 2 RISE TEMP (˚C) RISE TOTAL TIME
Dough 5 min 25 min 32 60 min 1 hr 30min
Pizza dough 5 min 15 min 32 60 min 50 min
Pasta dough 14 min 14 min
All have separate recipe sections.
142
PAge heAder.....BASIC SETTINGS - GLUTEN FREE
Setting: Gluten Free
SIZE KNEAD 1 KNEAD 2 RISE TEMP (˚C) RISE 1 SHAPE RISE 3 BAKE BAKE
TEMP
(˚C)
TOTAL TIME
(HOUR:MIN)
WARM
1kg Light 3 min 17 min 32 50 min 10 sec 50 min 45 min 135 2:45 1 hr
1kg Medium 3 min 17 min 32 50 min 10 sec 50 min 50 min 135 2:50 1 hr
1kg Dark 3 min 17 min 32 50 min 10 sec 50 min 55 min 137 2:55 1 hr
1.25kg Light 3 min 17 min 32 50 min 10 sec 50 min 50 min 135 2:50 1 hr
1.25kg Medium 3 min 17 min 32 50 min 10 sec 50 min 55 min 135 2:55 1 hr
1.25kg Dark 3 min 17 min 32 50 min 10 sec 50 min 1 hr 137 3:00 1 hr
143
NOTES
