Breadmaker Instructions

Baker’s OvenElectronic Bread Maker

INSTRUCTIONS FOR USEAND RECIPE BOOK

© Copyright. Breville Pty. Limited 2004Due to continual improvements in design or otherwise,

the product you purchase may differ slightly from the one illustrated in this booklet.

PRINTED ONRECYCLED PAPER

Model BB280Issue 1/04 Model BB280

Breville is a registered trademark of Breville Pty. Ltd.ABN 98 000 092 928

Breville Customer Service CentreAustralian Customers

✉ Breville Customer Service CentreLocked Bag 2000Botany NSW 2019AUSTRALIA

☎ Customer Service: 1300 139 798

Fax (02) 9384 9601

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New Zealand Customers

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Page

Breville Recommends Safety First 4

Know your Breville Baker’s Oven 6

Bread and Dough Settings 8

How to Use the Preset Timer 9

Using the Bake Only Setting 10

Beginner’s Guide to Baking Your First Loaf 11

Weighing and Measuring 17

The Vital Ingredients 18

Hints and Tips to Better Bread Making 22

Questions and Answers 23

Control Panel Messages 26

Troubleshooting – Recipe 28

Troubleshooting – Machine 30

Care and Cleaning 32

Easy Bake Recipes 34

White and Savoury Breads 34

Rapid Bread 37

Sweeter Flavoured Bread 39

French Bread 42

Yeast Free Bread 43

Wholemeal and Grain Breads 45

Dough 48

Prepackaged Bread Mixes 52

Glazes 56

Baker’s OvenCONTENTS

Congratulations

2

Congratulations on the purchase of your new BrevilleBaker’s Oven.

• Always switch the appliance to OFF, switchthe power off at the power outlet and thenremove the plug when the appliance isnot being used and before cleaning.

• The appliance is not intended for use by young children or infirm personswithout supervision.

• Young children should be supervised to ensure that they do not play with the appliance.

• Regularly inspect the power cord, plug andactual appliance for any damage. If founddamaged in any way, immediately ceaseuse and return the entire appliance to thenearest authorized Breville Service Centrefor examination, replacement or repair.

• Any maintenance other than cleaningshould be performed at an authorizedBreville Service Centre.

• The installation of a residual currentdevice [safety switch] is recommended toprovide additional safety protection whenusing electrical appliances. It is advisablethat a safety switch with a rated residualoperating current not exceeding 30mA beinstalled in the electrical circuit supplyingthe appliance. See your electrician forprofessional advice.

54

• 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, etc. 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 a minimum distance of 10cm

away from walls. This will help prevent

the possibility of wall 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.

• Always ensure that there is dough or bread

in the breadpan inserted in the bread

machine when a baking cycle is in operation

or when the Bake Only setting is selected.

• Do not place anything on top of the lid.

Do not cover the air vents whilst the

bread machine is in use.

• Do not touch hot surfaces. Allow the

bread machine to cool down before

cleaning any parts.

• Use oven mitts when removing the hot

bread pan and the bread from the pan.

• Do not place hands inside the bread

machine while in operation. Avoid contact

with moving parts.

• Do not pour any ingredient directly into

the baking chamber. Place ingredients

into the bread pan only.

• Do not leave the lid standing open for

extended periods of time.

• Always make sure the kneading blade is

removed from the base of the baked loaf

prior to slicing.

• 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.

• Keep the inside and the outside of the

appliance clean. Follow the cleaning

instructions provided in this book.

• This appliance is for household use only.

• Do not use this appliance for anything

other than its intended use. Do not

use outdoors.

• Unwind the cord before use.

• Do not let the cord hang over the edge of

a table or counter, touch hot surfaces or

become knotted.

• Do not immerse cord, plug or appliance in

water or any other liquid.

BREVILLE RECOMMENDS SAFETY FIRST

We at Breville are very safety conscious. We design and manufacture consumer products withthe safety of you, our valued customer foremost in mind. In addition we ask that you exercise adegree of care when using any electrical appliance and adhere to the following precautions:

IMPORTANT SAFEGUARDS FOR YOUR BREVILLE BREAD MACHINE

76

LED window display

Easy to use control panel

Bakes 750g and 1kg loaves

13 hour preset timer

8 automatic programsfor bread and dough

Power interruptionprotection

Start/Stop button

Oven (baking chamber)Large viewing window Bread pan

KNOW YOUR BREVILLE BAKER’S OVEN KNOW YOUR BREVILLE BAKER’S OVEN cont’d

Display Window The Display Window shows firstly the setting and crust colour selected,then automatically changes to show the total time for the setting. Whenthe Start button is pressed the time displayed (in hours and minutes) isthe time remaining until the selected setting is completed.

Menu Press this button to select the 8 automatic settings available. Thesesettings are listed on Page 8 “Bread and Dough Setting Selections”.Each time the Menu button is pressed, the setting is changed and a redlight illuminates alongside the setting selected. The setting selected isalso shown on the Display Window as a number between1 to 8.

Crust Press the Crust button to select the 3 crust colours available for thebread settings only. The colour selected is shown on the DisplayWindow as a letter P, H or L.P = Medium crust colourH = Dark crust colourL = Light crust colour

Timer Use the Preset Timer to delay the start of the selected program. Pressthe + or – buttons (which will move time up or down in 10 minuteincrements) to preset the timer (Refer page 9).

Start/Stop The Baker’s Oven features a combined Start/Stop button.

To Start: Press the Start button to commence the selected program orbegin timer countdown for the Preset Timer.

To Stop: To stop and cancel the bread machine in mid-cycle the Stop buttonmust be pressed down and held for 5-10 seconds until the machine beepsand the Display Window is reset. This will result in the program beingcancelled. DO NOT PRESS THE ‘STOP’ BUTTON when checking the breadas this will cancel the cycle. The machine will not continue operation.

MAIN FEATURES OF THE CONTROL PANELThe Control Panel is activated by switching the bread machine on at the power point and at theON/OFF switch located under the right-hand side of the appliance.The Control Panel is designed to performseveral functions. The LED display indicates the setting and crust colour selection then thecompletion time for the setting. The variousbuttons are used to set the functions and tostart or stop the bread machine. The buttonsshould be pressed firmly. A soft “beep” sound is made as each button is pressed.

SETTING 1. BASICWhen the bread machine is switched on theDisplay Window will show 1P (Basic breadMedium crust colour). For a Dark or Lightcrust colour, press the Crust button once forH (Dark), twice for L (Light).

SETTING 2. RAPIDPress the Menu button once and the DisplayWindow will show 2P (Rapid bread, Mediumcrust colour). For a Dark or Light crustcolour, press the Crust button once for H(Dark), twice for L (Light).This setting has shorter kneading and rising times.

SETTING 3. SWEETPress the Menu button twice and the DisplayWindow will show 3P (Sweet bread, Mediumcrust colour). For a Dark or Light crustcolour, press Crust button once for H (Dark),twice for L (Light).This setting is suitable for sweeter stylebreads as the rising times are longer andthe baking temperature is lower.

SETTING 4. FRENCHPress the Menu button three times and theDisplay Window will show 4P (French bread,Medium crust colour). For a Dark or Lightcrust colour, press Crust button once for H(Dark), twice for L (Light).This setting is suitable for breads lower infat and sugar as the rising times are longerand the baking temperature is higher. It willproduce a coarsely textured crumb with aharder crust.

SETTING 5. YEAST FREEPress the Menu button four times and theDisplay Window will show 5P (Yeast Free,Medium crust colour). For a Dark or Lightcrust colour, press Crust button once for H (Dark), twice for L (Light).This setting uses doughs that rely on bakingpowder or bicarbonate of soda as the raisingagent. Recipes for this cycle can be found inthe “Yeast Free” section of this book.

SETTING 6. WHOLEWHEATPress the Menu button five times and theDisplay Window will show 6P (Wholewheatbread, Medium crust colour). For a Dark orLight crust colour, press Crust button oncefor H (Dark), twice for L (Light).

SETTING 7. DOUGHPress the Menu button six times and theDisplay Window will show 7 (Dough). Crustselection is not available on this setting. This setting takes 1hour 30 minutes tocomplete. Remove the dough from the breadmachine, hand shape, allow to rise again ina warm area then bake in a conventionaloven. Instructions and recipes for BreadRolls, Buns, Pizza and Focaccia are alsoincluded in the Dough section of this book.

SETTING 8. BAKE ONLYPress the Menu button seven times and theDisplay Window will show 8 (Bake Only).Crust selection is not available on this setting.This setting is designed to allow extra bakingof up to 1 hour if required. For those whoenjoy a crispier crust extend the baking timeor for added interest to your loaf try thedelicious topping or melt ideas on page 10.

BREAD AND DOUGH SETTINGS HOW TO USE THE PRESET TIMER

8

The Baker’s Oven Preset Timer lets youwake up to the aroma of fresh baked breadin the morning. You can set the timer up to13 hours in advance before you require thebaked loaf.Recipes using perishable ingredientsshould not be made using the Preset Timer1. To bake a loaf of bread on the Basic

Medium Bread setting using the PresetTimer, follow the steps 1-7 under theheading ‘Beginners Guide to Your FirstLoaf’ on pages 11-13.

2. To preset the timer use the + or – buttonson the control panel to enter the numberof hours in which you want your bread tobe ready (the amount of time shown in theDisplay Window will include the totalsetting time). To set the time, press the + button or – button the appropriatenumber of times until you see the requirednumber of hours and minutes displayed. Each time the + button is pressed thetimer advances 10 minutes. Each time the - button is pressed thetimer is set back 10 minutes. Hold down the + or- buttons for speedieradjustments. If an error is made during orafter your selection, press the Stop buttontwice and begin your selection again.

3. Press the Start button. The colon (:) in thetime displayed begins to flash indicatingthat the Preset Timer has started. Theremaining time will count down in oneminute increments. When the time displayindicates ‘0:00’, baking is complete.

ExampleBefore leaving for work at 8.00 a.m., youwish to make a loaf of White Bread and have it ready for dinner at 6.00 p.m. (10 hours later):• Press the + button until 10:00 hours

appears in the Display Window. • Press the Start button.• The Baker’s Oven will start making the

bread at the appropriate time for it to beready at exactly 6.00 p.m.

9

The Preset Timer cannot beused with the Yeast FreeBread and Bake Only settings.

The Preset Timer cannot beused for all recipes.Individual recipes willspecify if not suitable.

It is advisable before usingthe Preset Timer for the first time to test the recipe. It is also advisable to weighand measure ingredientsaccurately to ensure thecorrect ratio of flour, waterand other ingredients is used.

Use the Baker’s Oven in anarea not affected byextremes of heat and coldnessto ensure efficient operation.

The following instructions are to be used whenmaking Bread or Dough recipes from therecipe section of this book.All recipes use local ingredients and AustralianStandard Metric Measuring tools (cup, spoonsand weighing scales) for accuracy in producinga 750g or 1kg loaf of bread. The actual weightof the baked loaf will vary depending on theweight of raw ingredients used. Before makingyour first loaf, remove any promotional stickersfrom the Baker’s Oven. Do not remove theBaker’s Oven logo located on the front panel ofthe bread machine.

STEP 1. OPEN THE LID ANDREMOVE THE BREAD PANOpen the lid and remove the bread pan fromthe machine by holding the handle andlifting straight up.Always remove the bread pan from theBaker’s Oven before adding ingredients toensure ingredients are not spilt into thebaking chamber and onto the element.

Before using for the first time, we recommendthat the inside of the bread pan and thekneading blade be washed with warm soapywater, rinsed and dried thoroughly. Do notimmerse the bread pan in water.

STEP 2. INSERT THE KNEADINGBLADEIt is important that the kneading blade isproperly inserted on the shaft in the base ofthe bread pan by aligning the flat edge onthe inside of the kneading blade with the flatside of the shaft. If the blade is not insertedcorrectly the ingredients may not be mixedand kneaded properly.

STEP 3. ADD INGREDIENTSINTO THE BREAD PANIt is IMPORTANT that the ingredients areadded in the correct order listed in the recipeand that the ingredients are measured andweighed accurately or the dough may notmix correctly or rise sufficiently.All ingredients should be at roomtemperature 20 – 25°C. Ingredients shouldbe added in the following order:1. Liquid ingredients2. Fat/Oil3. Dry ingredients: salt, sugar, flour4. Dry yeast

BEGINNER’S GUIDE TO BAKING YOUR FIRST LOAF

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The Bake Only setting of the Baker’s Ovengives more versatility to your bread making.The Bake Only setting is useful whenwishing to:• Extend the baking time if a darker or

crisper loaf crust is required.• Crispen loaves already baked and cooled• Rewarm loaves already baked and cooled.• Delay bake a finished dough.• Melt or crispen toppings

TO USE THE BAKE ONLYSETTING1. Place the dough or bread into the bread

pan and insert into bread machine.2. Press the Menu button seven times and

the Display Window will show 8 and thenchange automatically to 1:00.

3. Press the Start button. The Bake Onlysetting will bake for 1 hour. This timecannot be altered. If the total hour is notrequired remove the bread after thesufficient time had elapsed and press theStop button.

TRY THIS CREATIVE IDEA FROMOUR TEST KITCHEN1. When the baking cycle of a Bread

selection has finished, press the Stopbutton and leave the bread in the breadpan in the bread machine.

2. Combine 3 tablespoons cheddar cheese, 3tablespoons finely chopped bacon and 2teaspoons chopped fresh chives.

3. Open the bread machine lid and carefullysprinkle combined ingredients over thetop of loaf. Close the lid.

4. Press the Menu button seven times andthe Display Window will show 8 and thenchange automatically to 1:00.

5. Press the Start button.6. After sufficient baking time to melt

cheese and crisp bacon, press the Stopbutton. Carefully remove bread from thebread machine and bread pan. Allow tocool on a rack.

USING THE BAKE ONLY SETTING

10

Always ensure that there is dough or bread in thebread pan inserted in thebread machine when abaking cycle is in operationor when the Bake Onlysetting is selected.

Press the Crust button once to select H(dark crust) or twice to select L (light crust).The crust selection is available on breadsettings 1-6.

STEP 8. START THE BREAD MACHINE

Press the Start button to begin the breadmachine operation. The total setting timewill appear in the Display Window. The settingtime will count down in one minute increments.The colon : between the hour and the minutesdisplayed will flash throughout the kneading,rising and baking cycles.• The kneading cycles commence. During the

kneading cycles beeps will sound indicatingthe correct time to add other ingredients.

Add-In Ingredient BeeperThe Baker’s Oven features an ‘Add-InIngredient Beeper’ which operates in theBasic, Rapid, Sweet, French, Wholewheatand Dough Settings. The bread machine willsound 12 beeps at approximately 8 minutesbefore the end of the second kneading cycle,indicating the time to add any additionalfruit, nuts, herbs, chocolate, etc. required oras specified in recipes.The addition of ingredients at this timeassists with keeping fruits, etc. whole, ratherthan being mashed through the doughmaking it heavy.

BEGINNER’S GUIDE TO BAKING YOUR FIRST LOAF cont’d

13

STEP 4. RETURN THE BREADPAN TO THE MACHINE

Insert the bread pan into the machine asfollows:1. Place the bread pan into the bakingchamber and locate the drive mechanism ofthe pan directly onto the drive mechanism inthe baking chamber.2. Push down on the bread pan firmly until itclicks into position.

STEP 5. CLOSE THE LIDIt is not recommended to open the lid duringoperation except to check the consistency ofthe dough and add additional ingredients inthe kneading cycle, or to glaze and addseeds to the top of the loaf in the bakingcycle (Refer Page 56).

STEP 6. PLUG IN THE BREADMACHINE Insert plug into a 230/240V volt power outlet.Switch on at the power outlet and at theON/OFF switch under the bread machine.The Display Window will show 1P thenautomatically change to show the total time3:00 for the setting (Basic bread, Mediumcrust). A red light will illuminate besideBasic on the Settings list on the ControlPanel.

STEP 7. SELECT THE BREADSETTING AND CRUST COLOURPress the Menu button until the DisplayWindow indicates the number of the requiredsetting. The red light on the Settings list willalso indicate the setting selected.The letter P (Medium crust) will also show inthe Display Window when a bread setting isselected.


12

The Basic, Rapid, Sweet,French and WholewheatBread settings areprogrammed to make a 1kgloaf. However, a 750g loafcan be made on the samesetting. When making a 750gloaf it is recommended toremove the loaf 10 minutesbefore the end of the bakingcycle. The weight of thebaked bread will varydepending on the weight of the raw ingredients used (including the weight of the water).

If using pre-packaged breadmix, refer to recipes on Page 52.

Mound the flour into the pan,make a small hollow in thecentre and place the yeastthere. If the yeast contactsthe water before the kneading,the bread may not rise well.This is important when usingthe Preset Timer.

Use oven mitts to remove the bread panfrom the bread machine and then gentlyshake the bread out of the bread pan onto awire rack. Check that the kneading bladehas remained on the shaft in the pan. Placethe bread upright on the wire rack to cool. Itis recommended to allow the breadsufficient time to cool before slicing.

STEP 11. SWITCH OFF ANDUNPLUG THE BREAD MACHINEPress the Stop button on the Baker’s Oven.The Display Window will reset to 1P. Switchoff at the ON/OFF button under the breadmachine, switch off at the power outlet andremove the plug.If wishing to make another loaf of bread,allow approximately one hour for theBaker’s Oven to cool before using again.Leave the lid open to help the machine cool.If the Baker’s Oven is too hot it will displayan error code E01 and rapid beeps willsound. The Baker’s Oven cannot bereprogrammed until the correct operatingtemperature for kneading has been reached.To store the bread machine ensure it iscompletely cool, clean and dry. Place thebread pan and kneading blade into thebaking chamber and close the lid. Do notplace heavy objects on the lid. Store thebread machine upright.


15

Open the lid, gradually add the additionalingredients to the dough as it is kneading.Take care not to drop the ingredients overthe side of the bread pan into the bakingchamber, as these may burn and smokeduring the baking cycle. Close the lid.

DO NOT PRESS THE STOP BUTTON TO ADDINGREDIENTS AS THIS WILL CANCEL THESELECTED PROGRAM.• The rising cycles begin when the

kneading cycles end and the dough willstart to rise. During the rising cycles, thedough will be degassed twice by the blademoving at the end of the first and secondrising cycles. The dough rises fully in thethird rising cycle.

• The baking cycle commences when therising cycles end. The dough may rise alittle more at this time due to theincreasing heat expanding the gasesentrapped in the dough.

Steam may also come out of the vents on thelid and obscure the viewing window for ashort time. This is a normal part of thebread making process.When the baking cycle has ended, the breadmachine will sound 5 ‘beeps’ and the DisplayWindow will read 0:00. The bread is nowready to remove.

STEP 9. REMOVE THE BREAD PANIt is recommended to remove the bread atthe end of the baking cycle to retain thecrispness of the crust. However, if you do notwish to remove the bread immediately, theBaker’s Oven will automatically go into aKeep Warm cycle, holding the temperatureof the bread for up to 60 minutes (except onthe Dough setting). Five beeps will soundevery five minutes throughout the KeepWarm cycle.

STEP 10. TAKE THE BREAD OUTOF THE PAN


14

RAPID BREAD and DOUGHhave two rising cycles withone degassing of the dough.

YEAST FREE BREAD has oneshorter kneading cycle andno rising cycles.

When baking has finishedand the bread has beenremoved from the breadpan, remove the kneadingblade from the pan usingoven mitts. Do not attempt toremove the blade with yourbare hands, as it is very hot!

If the kneading blade sticksto the shaft after removingthe bread from the pan, pourwarm water into the pan andlet it soak for approximately10 minutes.

If the kneading blade bakesinto the bread, insert the thinend of a wooden chopstick orskewer into the blade holeand pull out at an angle.

Baking bread is in part a science and eachingredient plays an important role.Care should be taken when weighing andmeasuring ingredients to achieve accuracyand consistency.Recipes in this Instruction Book have beendeveloped using Australian Metric Weightsand Measurements.

The New Zealand tablespoon is 5ml lessthan the Australian tablespoon, so careshould be taken when measuringingredients to compensate for the variance.For example, 1 Australian tablespoon = 1 New Zealandtablespoon + 1 New Zealand teaspoon.It is important to note that New Zealandingredients, especially flour and yeast, candiffer from Australian equivalents. In theVital Ingredients section (Pages 18) suitableNew Zealand products have been listed.We suggest these New Zealand products besubstituted for the Australian products in theEasy Bake Recipe Section.For further New Zealand bread makingassistance Telephone: 0800 273 235.

METRIC WEIGHING SCALESFor accuracy and consistent results it isrecommended that a set of metric weighingscales be used to weigh larger quantities asthey provide greater accuracy andconsistency than measuring cups.Tare (zero) the scales with the container inposition then spoon or pour ingredients inuntil the desired weight is achieved.

METRIC MEASURING CUPS AND SPOONSIf using graduated metric measuring cups, itis important to spoon the dry ingredientsloosely into the required cup. Do not tap thecup on the bench or pack the ingredientsinto the cup unless otherwise directed. Levelthe top of the cup with a knife. When usinggraduated metric measuring spoons, levelthe top of the spoon with a straight edgedknife or spatula. DO NOT USE TABLEWARE CUPS OR SPOONS

METRIC LIQUID MEASURING JUGSIf using a graduated, metric measuring jug,place jug on a flat surface and check foraccuracy at eye level.DO NOT USE TABLEWARE JUGS ORMEASURING CUPS

WEIGHING AND MEASURING

17

STEP 12. CUTTING THE BREADBefore cutting the bread, check that thekneading blade has been removed from thebottom of the baked bread.When the bread is cool, cut it on a firmly-seated breadboard using a serrated-edgeknife or electric knife. A standard blade knifeis likely to tear the bread.

Breville recommends using the BrevilleBread Slicing Guide – Model BS1. Thisfoldable lightweight cutting guide is the idealaccessory for any bread maker. The guideslots ensure even slices every time whenusing a serrated bread knife or electricknife.

STEP 13. STORE THE BREADStore the bread in a freezer bag or asealable bread box. To store for more than afew days, place the bread into a freezer bag,expel the air, seal, label and date. Breadmay be frozen for up to one month.


16

Australian Metric Measurements Mls1 teaspoon 51 tablespoon 201 cup 250

FOR NEW ZEALAND CUSTOMERSNew Zealand Metric Measurements1 teaspoon 51 tablespoon 151 cup 250

In general, water weighs thesame in grams as itmeasures in millilitres

Gluten FlourGluten Flour is made by extracting thegluten portion from the wheat grain. Addinggluten flour can improve the structure andquality of bread when using low-protein,plain, stone ground and whole meal flour.

BREAD MIXESThese convenient mixes contain flour, sugar,milk, salt, oil and other ingredients such asbread improvers. Usually only the addition ofwater and yeast is required. Bread mixbrands such as ‘Kitchen Collection’,‘Defiance’, and ‘Lowan’ are availablenationally from major supermarkets.Recipes for these bread mix brands are listedin the Easy Bake recipe section of this book.For information on other brands of breadmix contact the manufacturer listed on thepackage.

NEW ZEALAND ONLYBread mix brands such as ‘Country Harvest’are available.

POWDERED MILKMilk and milk products enhance the flavourand increase the nutritional value of thebread. Powdered milk is convenient and easyto use (store in an airtight container in therefrigerator). Low fat or skim milk powdercan be used with good results. Soy milkpowder can also be used but produces adenser loaf. Fresh milk should not besubstituted unless stated in the recipe.

BREAD IMPROVERSeveral brands of bread improvers areavailable nationally in supermarkets andhealth food stores. The ingredients in a breadimprover are usually a food acid such asascorbic acid (Vitamin C) and other enzymes(amylases) extracted from wheat flours.Adding a bread improver will helpstrengthen the dough resulting in a loaf thatis higher in volume, softer in texture, morestable and has improved keeping qualities.A simple bread improver can be a crushedunflavoured 250mg Vitamin C tablet added tothe dry ingredients.

SUGARSugar provides sweetness and flavour, brownsthe crust and produces food for the yeast.White sugar, brown sugar, honey and goldensyrup are all suitable to use. When usinghoney or golden syrup it must be counted asadditional liquid. We have successfully testedgranular ‘Splenda’ brand low calorie sweeteneras a sugar substitute.

NEW ZEALAND ONLYSugar can be reduced for more improvedresults.

THE VITAL INGREDIENTS cont’d

19

FLOURFlour is the most important ingredient usedfor bread making. It provides food for theyeast and gives structure to the loaf. Whenmixed with liquid, the protein in the flourstarts to form gluten. Gluten is a network ofelastic strands that interlock to trap the gasesproduced by yeast. This process increases asthe dough continues kneading and providesthe structure required to produce the weightand shape of the baked bread.

White Wheat FlourThe flour used in the bread machine shouldbe suitable for making bread. Baker’s, Breador Plain flour may be used. Plain flour ismost readily available, however, best resultsare obtained from flour with at least 11%-12% protein content. For this reason, therecipes in this book requiring Bread Flourhave been made with flour with 11% proteincontent. This is normally indicated on thepackaging. Do not sift the flour or use self-raising flour unless indicated in the recipe.

“Defiance” BrandBaker’s FlourThis flour is available nationally at largersupermarkets and was used for thedevelopment of the recipes in this book thatrequired Bread Flour. It is a high protein,white bread flour, with 11% protein.

NEW ZEALAND ONLY‘Elfin High Grade White Flour’ or ‘ChampionHigh Grade Flour’ are high protein, whitebread flours containing 11-12% protein.

Wholemeal Wheat FlourContains the bran, germ and flour of thewheat grain. Although breads baked withthis type of flour will be higher in fibre, theloaf may be heavier in texture. Lightertextured bread can be achieved by replacing1 cup of wholemeal flour with white breadflour.

Rye FlourPopular for bread making, rye flour is low inprotein so it is essential to combine rye flourwith bread flour to make the bread risesuccessfully in the bread machine. Rye flouris traditionally used to make the heavy,dense Pumpernickel and Black Breads.

THE VITAL INGREDIENTS

18

When using a low-protein,plain, stone ground or wholemeal flour the quality of thebread can be improved byadding gluten flour.

FATFat adds flavour and retains the moisture.Vegetable oils such as safflower, sunflower,canola, etc. can be used. Butter or margarinecan be substituted for oil in recipes but maygive a yellow coloured crumb.

WATERTap water is used in all recipes. If usingwater in cold climates or from therefrigerator, allow water to come to roomtemperature. Extremes of hot or cold waterwill prevent the yeast activating.

EGGSEggs are used in some bread recipes andprovide liquid, aid rising and increase thenutritional value of the bread. They addflavour and softness to the crumb and areusually used in sweeter type of breads.

OTHER INGREDIENTSIngredients such as fruit, nuts, chocolatechips, etc., required to remain whole in thebaked bread, should be suspended in thedough. This can be done by adding theseadditional ingredients when the breadmachine sounds 12 short BEEPSapproximately 8 minutes before the end ofthe second knead (except on the Yeast FreeBread and Bake Only settings).


21

SALTSalt is an important ingredient in breadmaking. In the dough, salt increases waterabsorption, improves kneading, strengthensthe gluten development and controlsfermentation of the yeast which results inimproved loaf shape, crumb structure, crustcolour, flavour and keeping qualities. As saltinhibits the rising of bread be accurate whenmeasuring. Refer to Questions and Answers(Page 23).

NEW ZEALAND ONLYSalt can be reduced for more improved results.

YEASTYeast is used as the raising agent for thebreads and requires liquid, sugar andwarmth to grow and rise. Dried yeast hasbeen used in the recipes in this instructionbook where appropriate. Before using driedyeast always check the use by date, as staleyeast will prevent the bread from rising.‘Tandaco’ brand yeast (available nationally inmost supermarkets) was used in thedevelopment of all yeasted recipes containedin this book with the exception of the BreadMix recipes.Smaller packets of bread mix usually containsachets of yeast. Larger bulk bags of breadmix usually do not include the yeast sachets,however the corresponding brand of yeastmay be purchased separately.Some bulk and imported yeasts are moreactive, therefore it is recommended to useless of these yeasts. Yeast may also be more

active in hot weather. For information onother brands of yeast relating to quantitiescontact the manufacturer listed on the package.

NEW ZEALAND ONLYWe recommend the use of ‘Elfin’ brand yeast.

Rapid Rise YeastThese products are a mixture of yeast andbread improver. Brands will vary in strength.If wishing to substitute for yeast in a recipe,omit the bread improver. Rapid Rise yeastsshould not be used with Bread Mix as breadimprover is already included.

NEW ZEALAND ONLY‘Edmonds Surebake Yeast’ is the mostreadily available yeast product in NewZealand.


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For more information about Bread Mixesplease contact the relevant number listedbelow or refer to contact details on the package.

Defiance 1800 628 883Kitchen Collection 1800 649 494Lowan Wholefoods 1800 355 718Elfin (New Zealand only) 0800 730 123

For more information about Bread Flourplease contact the relevant telephonenumber listed below or refer to contactdetails on the package.Defiance Baker’s Flour 1800 628 883Elfin/Champion High GradePlain flour (New Zealand only) 0800 730 123

For more information about Gluten Flourand Bread Improver please contact:Lowan Wholefoods 1800 355 718

ABOUT INGREDIENTS:Q: Can other bread recipes be made in thismachine?A: The recipes in this book are sized so thatthe dough is kneaded properly and thefinished bread does not exceed the breadpan capacity. Use only recipes with similarquantities of ingredients.

Q: Can fresh milk be used instead of drymilk?A: Yes – but not when using the PresetTimer. Bread made with fresh milk will havea heavier texture than bread made with milkpowder. The milk has to be scalded andcooled before adding to the doughingredients. Substitute the water with freshmilk and omit the milk powder.

Q: Can butter or margarine be used in placeof oil?A: Yes, but the bread crumb may appear acreamy or yellow colour.

Q: Can other sweetening agents be used inplace of sugar?A: Yes – honey, golden syrup or brown sugarcan be used. Do not use liquid or tablet formartificial sweeteners, however, granularSPLENDA brand low calorie sweetener wassuccessfully tested during recipedevelopment. When substituting honey, orsimilar sweet liquids for sugar, reduce thewater by the same amount.

Q: Can salt be omitted?A: Salt plays a very important part in breadmaking. Omitting it will decrease waterabsorption in the dough, as well as affectmixing, the strength of gluten developmentand the fermentation of the yeast. In thefinished bread, salt improves the loaf shape,crumb structure and crust colour, as well asextending shelf life and enhancing flavour.

Q: Why do the ingredients need to be placedinto the pan in the specified order?A: To ensure all dry ingredients are mixedwith the water and to avoid the yeastactivating prematurely with the water whenusing the Preset Timer.

QUESTIONS AND ANSWERS

23

Do measure ingredients accurately –weighed measurements are more accuratethan volume measurements.Do use bread flour unless recipe statesotherwise.Do check use-by-dates on ingredients.Do add ingredients to the bread pan in theorder stated in the recipe.Do store opened ingredients in airtightcontainers.Do use ingredients at room temperature.

Don’t use flour that contains a protein levelof less than 11%. i.e. generic brands of plainflour.Don’t use tableware cups, jugs or spoons formeasuring.Don’t use compressed yeast.Don’t use hot water or liquids.Don’t use metal objects to remove thekneading blade from the cooked loaf orbread or the bread pan as this may damage the non-stick coating.Don’t operate the bread machine if anyingredients have spilled over or around theelement. Wipe away any spills to preventsmoking occurring in the baking cycle.

Never use the Preset Timer setting forrecipes that contain perishable items suchas eggs, cheese, milk, cream and meats.Never use self-raising flour to make yeastedbread unless recipe states otherwise.Never immerse your bread machine orbread pan in water.

TIP: If you live in a high altitude area (above900m) you will probably need to alter theyeast quantity in the bread recipe. Thehigher the altitude, the lower the airpressure and the faster the dough will rise.Try reducing the yeast by 1/4 teaspoon.TIP: If the weather is hot and humid, reducethe yeast by 1/4 teaspoon to avoid over risingof the dough.TIP: Flour properties can alter on a seasonalor storage basis, so it may be necessary toadjust the water and flour ratio. This can bedetermined by checking the dough at 10-15minutes into the kneading cycle.Simply open the lid of the bread machine, ifthe dough is too sticky, add an extra 1-2tablespoons flour, if the dough is too dry addan extra 1-2 teaspoons water. A few minutesis needed for these extra ingredients to beabsorbed. Dough with the correct amount offlour and water should form into a smooth,round ball that is damp to the touch but notsticky.TIP: When hand-shaping dough for rolls,weigh each piece of dough for more evenlysized rolls.

HINTS AND TIPS TO BETTER BREAD MAKING

22

Q: Why does bread colour differ?A: This is probably because the quantity and type of ingredients in each recipe differs. A different crust colour may alsohave been selected.

Q: Are the room and water temperatures important?A: Yes – room and water temperaturesinfluence yeast activity and therefore canaffect the quality of the bread. The averageroom temperature is approximately 20-25ºC.Water at room temperature should be used.Never use hot water as it will kill the yeast.

Q: Why can’t the Preset Timer be set past13 hours?A: The ingredients may deteriorate in qualityor ferment if they are left inside the breadpan for many hours. This is especially thecase during summer, when the Preset Timershould be set to a shorter period of time.

Q: Why can’t some ingredients be used withthe Preset Timer?A: Most protein foods such as milk, cheese,eggs, bacon, etc. are perishable if leftunrefrigerated for more than one hour.

QUESTIONS AND ANSWERS cont’d

25

ABOUT BAKING BREAD:

Q: The bread cycle has been accidentallycancelled/reset or a power failure hasoccurred during the bread making process.What can I do?A: If the power is accidentally turned off for 5minutes or less during the bread making cycle,the Baker’s Oven has a 5 minute memoryfunction, that will automatically resumebread making when power is restored.If the cycle can not be resumed or is cancelled:

During the Kneading stage – Reselect thebread setting again and allow dough to re-knead and continue through the bakingprocess. The result may be a loaf higher involume and lighter in texture.

During the rising stage – Turn the machineoff. Leave the dough in the pan and in thebaking chamber with the lid closed. Allowthe dough to rise until almost near the top ofthe pan. Turn the machine on. Select theBake Only setting. Press the Start button.

During the Baking cycle – Select the BakeOnly setting. Press the Start button.

Q: What happens if the bread isn’t removedwhen the bake cycle is complete?A: The bread machine will automatically gointo a Keep Warm cycle (in the Basic, Rapid,Sweet, French, Yeast Free, Wholewheat andBake Only settings) holding the temperatureof the bread for up to 60 minutes. However,as the loaf cools it gives off steam whichcan’t escape from the bread pan, etc. thebread crust may become soft.

Q: Why did the bread not rise?A: There may be several reasons. Check theprotein level of the flour and use by date ofthe yeast. The yeast may have failed toactivate, the yeast measurements may beinaccurate or sometimes people just forgetto add the yeast.

Q: Why do large holes appear inside the bread?A: Occasionally air bubbles will concentrateat a certain location during the last risingand will bake in this state. Check the recipeingredients and method of weighing/measuring.

Q: Why does the top of the bread collapse?A: Usually this is because the ingredientsare not in balance or a low protein flour isused. Check the method of weighing/measuring the ingredients. Too much yeast,water or other liquid ingredients, or notenough flour, may cause the bread to bepale on top and collapse with baking.

24

QUESTIONS AND ANSWERS cont’d

27

CONTROL PANEL MESSAGES – ERROR DETECTIONWhen the Start button is pressed to begin the program and there is a problem relating to thesensor, the bread machine will beep twice and then flash an error message specific to theproblem. There are 4 different messages.

If the error messages EEE or HHH appear in the Display Window contact your nearestauthorized Breville Service Centre (Refer Page 33).

CONTROL PANEL MESSAGES

26

ERROR MESSAGE PROBLEM CORRECTION

E01 If attempting to use Press Stop to reset.the bread machine Open the lid and removeshortly after a loaf the bread pan to cool.has been baked, its Always allow the breadinterior will still be machine sufficient timewarm, i.e. the sensor to cool before using again.temperature will stillbe above 40ºC.

E00 The ambient temperature Ensure the room temperatureis too cold. is above 10°C.

2928

TROUBLESHOOTING – RECIPE

Bread sinks Over Sticky patch Doughy Heavy

in centre browned on top centre dense

of bread texture

Flour Not measured ● ● ● ●

correctly

Low % ● ●

Protein

Passed ● ●

use-by-date

Self raising ● ● ●

flour used

Sugar Not measured ● ● ● ● ●

correctly

Salt Not measured ●

correctly

Water/Liquid Not measured ● ● ●

correctly

Too hot ●

Too cold

Yeast Not measured ● ●

correctly

Bread Mix Not measured ● ● ● ●

correctly

Used in place ● ● ● ● ●

of flour

Room temp Too hot ●

Too cold

Coarse holey Bread rises Bread doesn’t Corrective action Ref page

texture too much rise enough

● ● Check method of weighing/ 17

measuring ingredients

● Use suitable high protein flour 18

or add gluten flour

● Discard and use fresh flour 22

● Use bread or plain flour – self-raising flour 18

already contains baking powder

as the raising agent

● ● ● Use metric measuring spoons 17

● Use metric measuring spoons 17

● ● ● Check method of weighing/measuring 17

● Water must be between 20-25ºC 25

● Water must be between 20-25ºC 25

● Use metric measuring spoons 17

● ● ● Check method of weighing/measuring 17

● ● ● Bread mix already contains salt, sugar, etc. 22

and cannot be substituted for flour

● ● Room temp must be less than 28º C 25

● Room temp must be more than 10º C 25

Bread not Bread rises Baked Under Preset timer Bread not Loaf is baked too much Bread is browned did not sufficiently small

damp Crust function baked

● ●

● ●

● ●

● ●

● ● ●

●

●

●

●

3130

Machine Machine will Error code Ingredients not operate E01 in not mixed

Display Window

Unit unplugged ● ●

Kneading blade not on shaft ●

Selected setting incorrect

Power interruption ●

(Refer to page 24)

Stop button pressed after starting machine ●

(Refer to page 24)

Machine has not cooled from previous use ● ●

Lid opened during rising or baking

Hot bread left in pan too long

Incorrect crust colour selection

Start button not pressed ● ●

Bread pan unseated ●

TROUBLESHOOTING – MACHINE

STORAGEWhen storing the bread machine, press theStop button, switch off at the On/Off buttonunder the bread machine, switch off at thepower outlet then unplug the power cord.Ensure the bread machine is completelycool, clean and dry. Place the bread pan andkneading blade into the baking chamber andclose the lid. Do not place heavy objects onthe lid. Store the bread machine upright.

REPLACEMENT BREAD PANAND BLADEBoth the kneading blade and bread pancoating are operating parts of the machineand as such are subject to normal wear andtear over the life of the machine. Dependingon your usage of the bread machine they mayneed replacement if the bread begins to stick.

SPARE PARTSReplacement parts are available fromBreville Spare Parts:

AustraliaCustomer Service1300 139 798

New ZealandCustomer Service0800 253 007 (Spare Parts)0800 273 845 (Service)

33

Before cleaning the bread machine, press theStop button, switch off at the On/Off buttonunder the bread machine, switch off at thepower outlet then unplug the power cord.Allow the bread machine to cool completely.

BREAD MACHINEThe body and the lid should be wiped overwith a soft damp cloth. If overspills such asflour, nuts, sultanas, etc. occur in the bakingchamber, use a damp cloth to carefullyremove. Before re-using your bread machinemake certain that all parts are completely dry.

BREAD PAN AND KNEADINGBLADEThe bread pan and kneading blade arecoated with a high quality non-stick coating.As with any non-stick coated surface NEVERuse metal utensils or abrasive cleaners onthese items. Do not wash bread pan orkneading blade in the dishwasher.

TO CLEAN THE BREAD PANAND BLADE: Fill the pan half-way with soapy water (use anon-abrasive detergent), allow to stand for10-20 minutes. Remove the kneading bladeand clean both the blade and inside of panusing a soft cloth. Be sure to remove anycrust or dough that may become lodgedaround the blade and the drive shaft. Wipethe outside of the bread pan with a soft,damp cloth. Ensure the pan and blade arecompletely dry before placing back into thebread machine.Take care not to scratch the non-sticksurface on the inside of the pan and thekneading blade.Do not use harsh cleaners, abrasives,brushes or steel wool.Never wash the bread pan or kneading bladein the dishwasher.

CARE AND CLEANING

32

Some discolouration mayappear in the bread pan overtime. This natural effect iscaused by moisture andsteam and will not affect thebaking bread.

Never immerse the breadmachine or the bread pan in water.

WHITE AND SAVOURY BREADS cont’d

CHART SHOWING SEQUENCE FOR BASIC SETTING

BASIC WHITE BREAD INGREDIENTS: 1kg 750gWater 370ml 290mlOil 2 tbsp 1 tbspSalt 2 tsp 11/2 tspSugar 2 tbsp 11/2 tbspBread flour 650g/41/3 cups 450g/3 cupsMilk powder 2 tbsp 1 tbspBread improver 1 tsp 1 tspTandaco yeast 13/4 tsp 11/2 tsp

SETTING: 1 BASIC: P-Medium, H-Dark or L-Light.

CHEDDAR & BACON BREADNot suitable for the Preset TimerINGREDIENTS: 1kg 750gWater 310ml 260mlOil 3 tbsp 2 tbspSalt 13/4 tsp 11/2 tspSugar 21/2 tbsp 2 tbspBread flour 600g/4 cups 450g/3 cupsGluten flour 1 tbsp 3 tspBread improver 1 tsp 1 tspMilk powder 2 tbsp 11/2 tbspTandaco yeast 11/2 tsp 11/4 tspADD AT THE BEEPS:Bacon, finely chopped 75g/1/2 cup 50g/1/3 cupCheddar cheese, finely grated 75g/1/2 cup 50g/1/3 cupSETTING:1 BASIC: P – Medium, H – Dark or L – Light

SWEET CORN & CAPSICUM BREADNot suitable for the Preset TimerINGREDIENTS: 1kg 750gWater 250ml 200mlOil 3 tbsp 2 tbspSalt 2 tsp 11/2 tspSugar 21/2 tbsp 2 tbsp Canned creamed corn 1/3 cup 1/4 cupBread flour 600g/4 cups 450g/3 cups Milk powder 2 tbsp 11/2 tbspGluten flour 3 tsp 2 tspBread improver 1 tsp 1 tspCajun seasoning 1 tsp 1/2 tspTandaco yeast 13/4 tsp 11/2 tspADD AT THE BEEPS:Canned cornkernels, drained,dried 3 tbsp 2 tbspRed capsicum, finelychopped 3 tbsp 2 tbspBread flour 1 tbsp 3 tspCombine corn kernels, capsicum and flour,add at the beeps.SETTING:1 BASIC: P – Medium, H – Dark or L – Light.

35

There are favourite breads that we all like toplace in our lunch box. This section includestraditional white bread and a variety ofsavoury breads. You just might discover anew found special favourite.

PROCEDURE1. Place ingredients into the bread pan in

the exact order listed in the recipe.2. Wipe spills from the outside of bread pan3. Lock the bread pan into position in the

baking chamber and close the lid.4. Press Select for the setting as specified in

the following recipes.5. To change crust colour press Crust to H

for Dark or L for Light.6. Press Start.At the end of the program, press Stop.Remove bread from bread machine andbread pan. Cool on rack.ADD-IN BEEPS: The Baker’s Oven beeps 12 times at 8minutes before the end of the secondkneading cycle. Extra ingredients such asfruit, nuts, etc. should be added at this time.

34

Two loaf sizes 1kg and 750g can be made. Whenmaking the 750 g size,remove the loaf 10 minutesbefore completion of thebaking cycle.

LIGHT 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:knead knead rise down rise down rise 3hrs00mins

MEDIUM 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:knead knead rise down rise down rise 3hrs00mins

DARK 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:knead knead rise down rise down rise 3hrs00mins

EASY BAKE RECIPES - WHITE AND SAVOURY BREADS

The recipes in this section been developed toproduce a loaf of bread similar in volume tothat of bread made on any of the longerbread cycles. Unless otherwise stated, all ofthe yeasted bread recipes can be baked onthis cycle, however the volume will beslightly reduced and the texture a little moredense.

PROCEDURE1. Place the ingredients into the bread pan,

in the exact order listed in the recipe.2. Wipe spills from the outside of the bread

pan.3. Lock the bread pan into position in the

baking chamber and close the lid.4. Press Select to the setting as specified in

the following recipes.5. To change crust colour press Crust to H

for Dark or L for Light.6. Press Start.After baking, press Stop. Remove bread fromthe bread machine and bread pan. Cool onrack.ADD-IN BEEPS:The Baker’s Oven beeps 12 times at 8minutes before the end of the secondkneading cycle. Extra ingredients such asfruit, nuts, etc. should be added at this time.

RAPID BREAD

37

GRAIN MUSTARD & HERB BREADNot suitable for the Preset TimerINGREDIENTS: 1kg 750gWater 300ml 250mlOil 3 tbsp 2 tbspSalt 11/2 tsp 1 tspSugar 21/2 tbsp 2 tbspBread flour 600g/4 cups 450g/3 cupsBread improver 1 tsp 1 tspMilk powder 2 tbsp 11/2 tbspWholegrainmustard 1 tbsp 3 tspTandaco yeast 13/4 tsp 11/2 tspADD AT THE BEEPS:Fresh mixed herbs of your choice, finely chopped 1/3 cup 1/4 cupSETTING:1 BASIC: P – Medium, H – Dark or L – Light

PEANUT SATE BREADNot suitable for the Preset TimerINGREDIENTS: 1kg 750gWater 330ml 270mlOil 2 tbsp 1 tbspLaksa Curry Mix or Mild curry powder 2 tsp 1 tspSalt 11/4 tsp 1 tspSugar 2 tbsp 1 tbspBread flour 600g/4 cups 450g/3 cupsGluten flour 1 tbsp 3 tspBread improver 1 tsp 1 tspMilk powder 2 tbsp 11/2 tbspTandaco yeast 13/4 tsp 11/2 tspADD AT THE BEEPS:Crushed nuts 75g/1/2 cup 50g/1/3 cupSETTING:1 BASIC: P – Medium, H – Dark or L – Light

WHITE AND SAVOURY BREADS cont’d

36

CHART SHOWING SEQUENCE FOR RAPID SETTING

Two loaf sizes 1kg and 750g can be made. Whenmaking the 750g size,remove the loaf 10 minutesbefore completion of thebaking cycle.

LIGHT 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:knead knead rise down rise down rise 2hrs20mins



Most of the recipes in this section have theaddition of nuts, chocolate, sultanas or otherflavour enhancing ingredients. The additionoccurs mostly at the sound of the beeps,therefore these recipes are not suitable touse on the Preset Timer.

PROCEDURE1. Place all ingredients into the bread pan in

the exact order listed in the recipe.2. Wipe spills from outside the bread pan.3. Lock the bread pan into position in the


the following recipes.5. To change crust colour, press Crust to H

for Dark or L for light.6. Press Start.After baking, press Stop. Remove the breadfrom bread machine and bread pan. Cool onrack.ADD-IN BEEPS:The Baker’s Oven beeps 12 times at 8minutes before the end of the secondkneading cycle. Extra ingredients such asfruit, nuts, etc. should be added at this time.

SWEETER FLAVOURED BREAD

39

RAPID WHITE LOAFINGREDIENTS: 1kg 750gWater 360ml 290mlOil 3 tbsp 2 tbspSalt 2 tsp 11/2 tspSugar 21/2 tbsp 2 tbspBread flour 650g/41/3 cups 450g/3 cupsBread improver 1 tsp 1 tspMilk powder 21/2 tbsp 2 tbspTandaco yeast 21/4 tsp 2 tspSETTING:2 RAPID: H – Medium, P - Dark or L – Light

RAPID WHOLEMEAL BREADINGREDIENTS: 1kg 750gWater 400ml 350mlOil 2 tbsp 11/2 tbspSalt 11/2 tsp 11/4 tspSugar 3 tbsp 2 tbspWholemeal plainflour 600g/4 cups 450g/3 cupsGluten flour 3 tbsp 2 tbspBread improver 1 tsp 1 tspMilk powder 21/2 tbsp 2 tbspTandaco yeast 23/4 tsp 21/4 tspSETTING:2 RAPID: P – Medium, H – Dark or L –Light

RAPID BREAD cont’d

38

CHART SHOWING SEQUENCE FOR SWEET SETTINGLIGHT 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:

knead knead rise down rise down rise 3hrs20mins



Two loaf sizes 1kg and 750gcan be made. When makingthe 750g size, remove the loaf10 minutes before completionof the baking cycle.

GLACE PEAR & GINGER BREADNot suitable for the Preset TimerINGREDIENTS: 1kg 750gWater 330ml 270mlOil 3 tbsp 2 tbspSalt 13/4 tsp 11/4 tspLight brown sugar 21/2 tbsp 2 tbspBread flour 600g/4 cups 450g/3 cupsGluten flour 1 tbsp 3 tspBread improver 1 tsp 1 tspMilk powder 2 tbsp 11/2 tbspTandaco yeast 13/4 tsp 11/2 tspADD AT THE BEEPS:Glace pear, finelychopped 100g/1/3 cup 80g/1/4 cupGlace ginger,chopped 2 tbsp 11/2 tbspSETTING:3 SWEET: P – Medium, H – Dark or L – Light.

CHOC RAISIN & PEANUT BREADNot suitable for the Preset TimerINGREDIENTS: 1kg 750gWater 330ml 275mlOil 3 tbsp 2 tbspSalt 2 tsp 11/2 tspSugar 21/2 tbsp 2 tbspBread flour 600g/4 cups 450g/3 cupsGluten flour 1 tbsp 3 tspBread improver 1 tsp 1 tspMilk powder 2 tbsp 11/2 tbspTandaco yeast 13/4 tsp 11/2 tspADD AT THE BEEPS:Chocolate buds 65g/1/3 cup 40g/1/4 cupRaisins 70g/1/3 cup 50g/1/4 cupChopped nuts 3 tbsp 2 tbspSETTING:3 SWEET: P – Medium, H – Dark or L – Light

SWEETER FLAVOURED BREAD cont’d

41

RICH FRUIT LOAFNot suitable for the Preset TimerINGREDIENTS: 1kg 750gWater 340ml 290mlOil 3 tbsp 2 tbspGrated orange rind 3 tsp 2 tspSalt 13/4 tsp 11/2 tspBrown sugar 21/2 tbsp 2 tbspBread flour 600g/4 cups 450g/3 cupsGluten flour 1 tbsp 3 tspBread improver 1 tsp 1 tspMilk powder 2 tbsp 11/2 tbspMixed spice 3 tsp 2 tspTandaco yeast 2 tsp 11/2 tspADD AT THE BEEPS:Fruit Medley 60g/1/3 cup 45g/1/4 cupsSultanas 2 tbsp 1 tbspPrunes,chopped 11/2 tbsp 1 tbspGlace cherries,chopped 11/2 tbsp 1 tbspSETTING:3 SWEET: P – Medium, H – Dark or L – Light.

LEMON & POPPY SEED BREADNot suitable for the Preset TimerINGREDIENTS: 1kg 750gWater 310ml 250mlLemon Butter spread 3 tbsp 2 tbspOil 11/2 tbsp 1 tbspSalt 2 tsp 11/2 tspBread flour 600g/4 cups 450g/3 cupsBread improver 1 tsp 1 tspMilk powder 2 tbsp 11/2 tbspTandaco yeast 2 tsp 13/4 tspADD AT THE BEEPS:Grated lemon rind 21/2 tsp 2 tspPoppy seeds 2 tbsp 11/2 tbspOil 11/2 tbsp 1 tbspCombine lemon rind, poppy seeds and oil,add at the beeps.SETTING:3 SWEET: P – Medium, H – Dark or L – Light

MILK BREADNot suitable for Preset TimerINGREDIENTS: 1kg 750gFull cream milk,scalded & cooled375ml 310mlOil 1 tbsp 3 tspSalt 13/4 tsp 11/2 tspSugar 2 tbsp 11/2 tbspBread flour 600g/4 cups 450g/3 cupsBread improver 1 tsp 1 tspTandaco yeast 13/4 tsp 11/2 tspSETTING:3 SWEET: P – Medium, H – Dark or L – Light

SWEETER FLAVOURED BREAD cont’d

40

Yeast Free Bread is made using bakingpowder as the main raising agent (it doesnot have the same strength as yeast). Thefollowing recipes will give Damper or Muffin-Style Breads which will be heavy in textureand not as highly risen as yeasted breads.To ensure a well baked loaf is achieved,check the dough in the first five minutes ofkneading. If the dough is too slack andrunning down onto the base of the pan, addsmall amounts of flour to ensure the doughforms into a round ball. If the dough is tooslack it may give the baked loaf theappearance of being overcooked orlaminated on the base and having a heavy,doughy top. If the dough is too dry just addan extra 1-2 teaspoons of water. All recipesuse local ingredients and AustralianStandard Metric measuring tools (cups,spoons and weighing scales) for accuracy.There will be a weight variance in eachbaked loaf in this section.

PROCEDURE1. Add liquid ingredients to bread pan.2. Sift dry ingredients together and add to

bread pan. Wipe spills from outside ofbread pan. Lock bread pan into bakingchamber.

3. Press Select button to setting 5 (Yeast Free).4. To change crust colour, press Crust to H

for Dark or L for Light.5. Press Start.6. With bread machine mixing the ingredients,

use a plastic spatula to scrape mixturefrom the sides, corners and base of breadpan, and add additions if applicable.

7. After ingredients have mixed together,close the lid and leave the bread machineto complete the program.

After baking, press Stop. Remove bread frombread machine and bread pan. Cool on rack.

YEAST FREE BREAD

43

French and Continental-style Breads useless oil and sugar but the longer last risingcycle of the French Bread Setting helpsdevelop a unique flavour whilst the extendedbaking time gives a distinctive crisp crust.

PROCEDURE:1. Place all ingredients into the bread pan in


baking chamber and close the lid.4. Press Select to the setting specified in the

following recipes.5. To change crust colour, press Crust to H

for Dark or L for Light.6. Press Start.After baking, press Stop. Remove the bread fromthe bread machine and bread pan. Cool on rack.

ADD-IN BEEPS:The Baker’s Oven beeps 12 times at 8minutes before the end of the secondkneading cycle. Extra ingredients such asfruit, nuts, etc. should be added at this time.

FRENCH BREADINGREDIENTS: 1kg 750gWater 375ml 310mlOil 3 tsp 2 tspSalt 2 tsp 11/2 tspSugar 3 tsp 2 tspBread flour 650g/41/3cups 500g/31/3 cupsBread improver 1 tsp 1 tspTandaco yeast 13/4 tsp 11/4 tspSETTING:4 FRENCH: P – Medium, H – Dark or L – Light.

MEDITERRANEAN FLAVOUR BREADNot suitable for the Preset TimerINGREDIENTS: 1kg 750gWater 375ml 310mlOil 3 tsp 2 tspSalt 2 tsp 13/4 tspSugar 3 tsp 2 tspBread flour 600g/4cups 450g/3 cupsBread improver 1 tsp 1 tspTandaco yeast 13/4 tsp 11/4 tspADD AT THE BEEPS:Peperoni, finely chopped 1/4 cup 2 tbspMozzarello cheese, grated 1/4 cup 2 tbspOlives, seeded and sliced 2 tbsp 1 tbspSun dried tomatoes,finely chopped 2 tbsp 1 tbsp

Pesto 1 tbsp 3 tspSETTING:4 FRENCH: P – Medium, H – Dark or L – Light.

FRENCH BREAD

42

CHART SHOWING SEQUENCE FOR FRENCH SETTINGLIGHT 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:




CHART SHOWING SEQUENCE FOR YEAST FREE SETTING

LIGHT 1st 2nd Bake Total time:knead knead 1hr15mins

MED 1st 2nd Bake Total time:knead knead 1hr15mins

DARK 1st 2nd Bake Total time:knead knead 1hr15mins

The Preset Timer cannot beused for recipes in thissection. The raising agentsused in place of yeast inthese recipes could beprematurely activated andprevent the loaf from rising.

The Add-in Beeps do notsound on the Yeast FreeBread setting.

All ingredients must be atroom temperature and addedin the order listed in therecipe, however sifting theingredients together mayassist the baking powderwith the rising of the bread.

The breads in this section use ingredientssuch as whole wheat (wholemeal) flour, ryeand other grains or cereals. The WholeWheat setting has been designed with this inmind, providing longer rising times toproduce a loaf of bread lighter in texture andhigher in volume.

PROCEDURE1. Place ingredients into a bread pan, in the

exact order listed in the recipe.2. Wipe spills from outside of bread pan3. Lock the bread pan into position in the



for Dark, L for Light.6. Press Start.After baking, press Stop. Remove the breadfrom the bread machine and bread pan. Coolon rack.ADD-IN BEEPS: The Baker’s Oven beeps 12times at 8 minutes before the end of thesecond kneading cycle. Extra ingredientssuch as fruit, nuts, etc. should be added atthis time.

WHOLEMEAL AND GRAIN BREADS

45

PLAIN WHITE DAMPERNot suitable for the Preset TimerLIQUID INGREDIENTSWater 400mlOil 2 tbspDRY INGREDIENTSWhite bread flour 600g/4 cupsBread improver 1 tspSugar 1 tbspSalt 1 tspMilk powder 2 tbspBaking powder 8 tspSETTING:5 YEAST FREE: P – Medium, H – Dark or L – Light.

PLAIN WHOLEMEAL DAMPERNot suitable for the Preset TimerLIQUID INGREDIENTSWater 400mlOil 2 tbspDRY INGREDIENTSWholemeal plain flour 450g/3 cupsWhite bread flour 150g/1 cupBread improver 1 tspSugar 1 tbspSalt 1 tspMilk powder 2 tbspBaking powder 8 tspSETTING:5 YEAST FREE: P – Medium, H – Dark orL – Light.

CHEESE AND SPRINGVEGETABLE BREADNot suitable for the Preset TimerLIQUID INGREDIENTSWater 400mlOil 2 tbspDRY INGREDIENTSWhite bread flour 600g/4 cupsBread improver 1 tspSugar 2 tbspSalt 1 tspSpring vegetable soup mix 40g/ 1 tbspBaking powder 8 tspADDITIONSGrated Cheddar cheese 75g/1/2 cupSETTING:5 YEAST FREE: P – Medium, H – Dark or L – Light.

PASSIONFRUIT BUTTER BREADNot suitable for the Preset TimerLIQUID INGREDIENTSMilk, scalded and cooled 250mlPassionfuit in syrup 1 x 170g can Butter, softened 2 tbspDRY INGREDIENTSWhite bread flour 600g/4 cupBread improver 1 tspLight Brown sugar 1 tbspBaking powder 8 tspSETTING:5 YEAST FREE: P – Medium, H – Dark or L – Light.

YEAST FREE BREAD cont’d

44

Two loaf sizes 1kg and

750g can be made. When

making the 750g size,

remove the loaf 10 minutes

before the completion of

the baking cycle.

CHART SHOWING SEQUENCE FOR WHOLE WHEAT SETTINGLIGHT 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:




50/50 WHOLEMEAL BREADINGREDIENTS: 1kg 750gWater 400ml 350mlOil 2 tbsp 1 tbspSalt 2 tsp 11/2 tspSugar 3 tbsp 2 tbspWholemeal plainflour 300g/2 cups 225g/11/2 cupsBread flour 300g/2 cups 225g/11/2 cupsGluten flour 2 tbsp 11/2 tbspBread improver 1 tsp 1 tspMilk powder 2 tbsp 11/2 tbspTandaco yeast 13/4 tsp 11/2 tspSETTING:6 WHOLEWHEAT: P – Medium, H – Dark or L – Light.

SOY & LINSEED BREADNot suitable for the Preset TimerINGREDIENTS: 1kg 750gWater 400ml 350mlOil 3 tbsp 2 tbspSalt 2 tsp 11/2 tspSugar 3 tbsp 2 tbspWholemeal plainflour 225g/11/2 cups 150g/1 cupBread flour 375g/21/2 cups 300g/2cupsSoy flour 11/2 tbsp 1 tbspGluten flour 2 tbsp 1 tbspBread improver 1 tsp 1 tspMilk powder 2 tbsp 11/2 tbspTandaco yeast 2 tsp 11/2 tspADD AT THE BEEPS:Linseeds 21/2 tbsp 2 tbspSoy grits 21/2 tbsp 2 tbspSETTING:6 WHOLEWHEAT: P – Medium, H – Dark or L – Light.

WHOLEMEAL AND GRAIN BREADS cont’d

47

100% WHOLEMEAL BREADINGREDIENTS: 1kg 750gWater 385ml 325mlOil 2 tbsp 1 tbspSalt 2 tsp 11/2 tspSugar 2 tbsp 1 tbspWholemeal plainflour 600g/4 cups 450g/3 cupsGluten flour 2 tbsp 1 tbspBread improver 1 tsp 1 tspMilk powder 2 tbsp 11/2 tbspTandaco yeast 21/2 tsp 13/4tspSETTING:6 WHOLEWHEAT: P – Medium, H – Dark or L – Light.

MULTIGRAIN BREADINGREDIENTS: 1kg 750gWater 375ml 325mlOil 3 tbsp 2 tbspSalt 2 tsp 11/2 tspSugar 3 tbsp 2 tbspBread flour 375g/21/2 cups 300g/2 cupsWholemeal plainflour 225g/11/2 cups 150g/1 cupGluten flour 2 tbsp 1 tbspBread improver 1 tsp 1 tspMilk powder 2 tbsp 11/2 tbspSunflower seeds 31/2 tbsp 3 tbspKibble wheat 31/2 tbsp 3 tbspWhole linseeds 21/2 tbsp 2 tbspSesame seeds 21/2 tbsp 2 tbspCracked buckwheat 11/2 tbsp 1 tbspTandaco yeast 2 tsp 11/2 tspSETTING:6 WHOLEWHEAT: P – Medium, H – Dark or L – Light.

LIGHT RYE BREADINGREDIENTS: 1kg 750gWater 375ml 310mlOil 3 tbsp 2 tbspGolden Syrup 2 tbsp 11/2 tbspSalt 2 tsp 11/2 tspBread flour 415g/23/4 cups 300g/2 cupsRye flour 240g/2 cups 180g/11/2 cupsGluten flour 2 tbsp 1 tbspBread improver 1 tsp 1 tspMilk powder 2 tbsp 11/2 tbspTandaco yeast 2 tsp 11/2 tspSETTING:6 WHOLEWHEAT: P – Medium, H – Dark or L – Light.

WHOLEMEAL AND GRAIN BREADS cont’d

46

WHOLEMEAL DOUGHINGREDIENTS:Water 400mlOil 2 tbspSalt 1 tspSugar 2 tbspWholemeal plain flour 600g/4 cupsGluten flour 2 tbspBread improver 1 tspMilk powder 2 tbspTandaco yeast 21/4 tspSETTING:7 DOUGH

SHAPING IDEAS FOR MASTER DOUGHS:

BREAD ROLLS1. Take a quantity of one of the Master

dough recipes.2. Divide dough into 16 equal pieces. Knead

each piece and shape into a round ball.3. Place rolls together on a lightly greased

baking tray.4. Cover rolls with lightly greased plastic food

wrap and allow to stand in a warm areafor 30 minutes or until doubled in size.

5. Remove wrap, brush tops of rolls with milk.6. Bake in a pre-heated oven at 200ºC for

12-15 minutes or until cooked and golden brown.

STICKY CINNAMON ROLLS1. Take a quantity of Sweet dough.2. Roll dough out to a 40cm x 40cm square.

Melt 3 tablespoons of butter. Brush halfover dough. Combine 4 tablespoonsbrown sugar, 75g/1/2 cup finely choppedpecan nuts and 11/2 tablespoons groundcinnamon and sprinkle over rolled out dough.

3. Drizzle remaining melted butter oversugar mixture. Roll up widthwise and cutinto 2cm thick slices.

4. Place on a lightly greased baking tray,5cm apart. Cover with lightly greasedplastic wrap and stand in a warm area for30 minutes or until doubled in size.Remove wrap.

5. Bake in a pre-heated oven at 180ºC for25-30 minutes or until golden brown.Brush with GELATINE GLAZE (recipe onpage 56) whilst still hot, then drizzle withVANILLA GLAZE (recipe on page 56).

DOUGH cont’d

49

PROCEDURE1. Place all ingredients into the bread pan in


baking chamber and close the lid.4. Press Select to setting 7 (Dough).5. Press Start.At the end of the program, press Stop.Remove bread pan from the baking chamberand remove dough from the bread pan.Dough is now ready for hand shaping, risingand baking.ADD-IN BEEPS:The Baker’s Oven beeps 12 times at 8minutes before the end of the secondkneading cycle. Extra ingredients such asfruit, nuts, etc. should be added at this time.

TO MAKE A MASTER DOUGH:

WHITE BREAD DOUGHNot suitable for the Preset TimerINGREDIENTS:Full cream milk, scalded and cooled 350mlEgg yolk 1x60gButter or oil 2 tbspSalt 1 tspSugar 11/2 tbspBread flour 600g/4 cupsBread improver 1 tspTandaco yeast 21/4 tspSETTING:7 DOUGH

SWEET DOUGHNot suitable for the Preset TimerINGREDIENTS:Water 350mlEgg, lightly beaten 1 x 60gButter or oil 2 tbspSalt 1 tspSugar 2 tbspBread flour 600g/4 cupsMilk powder 3 tbspBread improver 1 tspTandaco yeast 21/4 tspSETTING:7 DOUGH

DOUGH

48

The weight of the shaped andbaked items made from thefollowing doughs will varydepending on recipe style.

CHART SHOWING SEQUENCE FOR DOUGH SETTING

YEAST 1st 2nd 1st Total time:FREE knead knead Rise 1hr30mins

PIZZA DOUGHINGREDIENTS:Water 200mlOlive oil 1 tbspSalt 1 tspBread flour 375g/21/2 cupsTandaco yeast 13/4 tspSETTING:7 DOUGH

SUGGESTED TOPPINGSTomato paste, mushrooms, capsicums, onions,tomatoes, capers, pineapple pieces, olives,herbs, salami, ham, anchovies, sardines,cheese (i.e. grated mozzarella, Parmesan).HANDSHAPING1. Roll dough on a lightly floured surface

into a 25cm round for a thick based pizzaor into 2 x 20cm rounds for a thinnerbased pizza.

2. Place onto a lightly greased baking tray.Spread or sprinkle selected pizzatoppings over the pizza dough.

3. Bake in a preheated oven at 200ºC for 12-15 minutes or until base is cooked andtopping heated through.

FOCACCIAINGREDIENTS:Water 250mlOlive oil 2 tbspSalt 1 tspSugar 2 tspBread flour 450g/3 cupsTandaco yeast 2 tspSETTING:7 DOUGHSuggested ToppingOlive oil 3 tbspRock salt 3 tbspBlack olives, sliced 4 tbsp

HANDSHAPINGFor a thick Focaccia1. Press dough into a lightly greased 19cm x

29cm lamington tin.2. Loosely cover with a lightly greased

plastic wrap and stand in a warm area for30 minutes or until doubled in size.

3. Remove wrap, brush dough with olive oiland sprinkle with rock salt and olives.

4. Bake in a pre-heated oven at 250ºC for25-30 minutes or until golden brown.

For a thinner focaccia1. Roll dough on a lightly greased tray until

2cm thick. Prepare as for a thick focaccia.

DOUGH cont’d

51

HOT CROSS BUNS1. Include 1 tablespoon of ground cinnamon

and 1 tablespoon ground mixed spice withdry ingredients when making SweetDough recipe.

2. Add 150g/1 cup sultanas and 45g/1/4 cupmixed peel at the sound of the beeps.

3. Divide dough into 18 pieces and shapeinto rounds. Place close together on alightly greased baking tray.

4. Cover loosely with lightly greased plasticwrap and allow to stand in a warm areafor 30 minutes or until doubled in size.

5. Blend together 2 tbsp water and 40g/1/4

cup plain flour until a smooth batter isformed. Spoon into a piping bag fittedwith a small piping nozzle. Remove wrapfrom rolls and pipe a cross onto each bun.

6. Bake in a preheated oven 190º C for 15-20minutes or until golden brown.

7. Slide buns from baking tray onto a wirerack. If desired, brush HOT CROSS BUN GLAZE (recipe on page 56) over hotbuns. Allow to stand for 5-10 minutesbefore serving.

PIZZA AND FOCACCIA DOUGHSThe Dough setting is suitable for all yourfavourite pizza and focaccia recipes.PROCEDURE:

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

2. Wipe spills from outside of bread pan.3. Lock the bread pan into position in the

baking chamber and close the lid.4. Press Select to setting 7 (Dough)5. Press Start.

For a softer more pliable texture removedough from pan 30 minutes before completionof the Dough setting. Press Stop. The Dough isnow ready for handshaping and baking.

DOUGH cont’d

50

WHITE PREPACKAGED BREAD MIXES

DEFIANCE WHITE BREAD MIXINGREDIENTS: 1kg 750gWater 325ml 275mlBread Mix 600g/4 cups 500g/31/3 cupsDefiance yeast 11/2 tsp 11/4 tspSETTING:1 BASIC: P–Medium, H –Dark or L–Light

KITCHEN COLLECTION WHITEBREAD MIXINGREDIENTS: 1kg 750gWater 375ml 300mlBread Mix 600g/4 cups 500g/31/3 cupsKitchen Collectionyeast 13/4 tsp 11/2 tspSETTING:1 BASIC: P–Medium, H-Dark or L–Light

LOWAN WHITE BREAD MIXINGREDIENTS: 1kg 750gWater 350ml 300mlOil 1 tbsp 2 tspBread Mix 600g/4 cups 500g/31/3 cupsLowan yeast 13/4 tsp 11/2 tspSETTING:1 BASIC: P–Medium, H-Dark or L–Light

GRAIN PREPACKAGED BREAD MIXES

DEFIANCE GRAIN BREAD MIXINGREDIENTS: 1kg 750gWater 325ml 275mlBread Mix 600g/4 cups 500g/31/3 cupsDefiance yeast 11/2 tsp 11/4 tspSETTING:6 WHOLEWHEAT: P – Medium, H – Dark or L – Light.

KITCHEN COLLECTION GRAINBREAD MIXINGREDIENTS: 1kg 750gWater 375ml 300mlBread Mix 600g/4 cups 500g/31/3 cupsKitchen Collection yeast 2 tsp 13/4 tspSETTING:6 WHOLEWHEAT: P – Medium, H – Dark or L – Light.

PREPACKAGED BREAD MIXES cont’d

53

These convenient BREAD MIXES areavailable nationally in supermarkets and atsome bulk outlets. They are available invarious sized packaging and should not beconfused with BREAD FLOUR.Bread mixes contain high-protein breadflour, sugar, salt, milk powder, oil and otheringredients such as bread improvers.Usually only the addition of water and yeastis necessary though some results areimproved by adding oil. As a result theweight of the bread in this section may varywhen compared to settings used. This is dueto properties of the bread mixes whichcannot be altered.All recipes use local ingredients andAustralian Standard Metric measuring tools(cups, spoons and weighing scales) foraccuracy. Recipes were tested with bread mixmilled just before the printing of this book.

PROCEDURE1. Place ingredients into bread pan in the

exact order listed in the recipe.2. Wipe spills from outside of bread pan3. Lock the bread pan into position in the



for Dark, L for Light.6. Press Start.After baking, press Stop. Remove the breadfrom the bread machine and bread pan. Coolon rack.

PREPACKAGED BREAD MIXES

52

Properties of the breadmixes can alter on aseasonal or storage basis,so it may be necessary toadjust the water and flourratio. Check the dough in thefirst 10-15 minutes ofkneading by opening the lid– if the dough is too dry addan extra 1-2 teaspoonswater, if the dough is toosticky, add an extra 1-2tablespoons bread mix. Thedough should be forminginto a smooth round ball.

If using other brands ofbread mixes, the DefianceBread Mix Recipes can beused as guide.

Basic or Basic Rapid settingscan be used for white breadmix recipes. However loavesbaked on the Basic Rapidwill not be as highly risen asthose baked on the Basicsetting. Light, medium ordark crust may be selectedas preferred.

Two loaf sizes 1kg and 750gcan be made. When makingthe 750g size, remove theloaf 10 minutes before the completion of the baking cycle.

FRUIT BUN LOAFPREPACKAGED BREAD MIXES

LOWAN FRUIT LOAF BREAD MIXNot suitable for the Preset TimerINGREDIENTS: 1kg 750gWater 375ml 320mlOil 2 tbsp 1 tbspBread Mix 600g/4 cups 500g/31/3 cupsLowan yeast 13/4 tsp 11/2 tspADD AT THE BEEPS:Dried fruit Mix 150g/1 cup 100g/2/3 cupSETTING:3 SWEET: P – Medium, H – Dark or L – Light.

For more information about the BreadMixes contained in this section, pleasecontact the relevant number listed below:

Defiance Bread Mixes1800 628 883Kitchen Collection Bread Mixes1800 649 494Lowan Bread Mixes1800 355 718


55

LOWAN GRAIN BREAD MIXINGREDIENTS: 1kg 750gWater 350ml 300mlOil 1 tbsp 3 tspBread Mix 600g/4 cups 500g/31/3 cupsLowan yeast 21/4 tsp 2 tspSETTING:6 WHOLEWHEAT: P – Medium, H – Dark or L – Light.

TIP: A lighter textured bread can be achievedby using the Basic Bread setting for grainbread mix recipes. Substituting a tablespoonof water with a tablespoon of oil will give amore tender crumb and browner, crispercrust.

WHOLEMEAL PREPACKAGEDBREAD MIXES

KITCHEN COLLECTIONWHOLEMEAL BREAD MIXINGREDIENTS: 1kg 750gWater 400ml 325mlBread Mix 600g/4 cups 500g/31/3 cupsKitchen Collection yeast 13/4 tsp 11/2 tspSETTING:6 WHOLEWHEAT: P – Medium, H – Dark or L – Light.

LOWAN WHOLEMEAL BREAD MIXINGREDIENTS: 1kg 750gWater 400ml 325mlOil 1 tbsp 1 tbspBread Mix 600g/4 cups 500g/31/3 cupsLowan yeast 21/4 tsp 2 tspSETTING:6 WHOLEWHEAT: P – Medium, H – Dark or L – Light.

LOWAN LIGHT RYE BREAD MIXINGREDIENTS: 1kg 750gWater 375ml 300mlOil 2 tbsp 1 tbspBread Mix 650g/41/3 cups 500g/31/3 cupsLowan yeast 21/4 tsp 2 tspSETTING:6 WHOLEWHEAT: P – Medium, H – Dark or L – Light.


54

Sweet, Basic or Basic Rapidsettings can be used for fruitbunloaf bread mix recipes.Light, medium or dark crustmay be selected aspreferred. However, due tothe higher sugar contentprovided by the dried fruit itis recommended to use themedium crust setting.

57

The following Glazes are easy and quick

to prepare and will enhance the flavour of

your breads.

CHOCOLATE GLAZE2 tbsp butter or margarine, melted2/3 cup icing sugar, sifted1 tbsp cocoa, sifted1/2 tsp vanilla essence2 tbsp milk

HOT CROSS BUN AND BROWNBUN GLAZE1/2 cup icing sugar, sifted1/4 tsp allspice1/4 tsp ground cinnamon2 tbsp water

CITRUS GLAZE1/2 cup icing sugar, sifted1 tsp grated lemon rind1 tsp orange rind2 tbsp lemon or orange juice

VANILLA GLAZE1/2 cup icing sugar, sifted1/2 tsp vanilla essence2 tbsp milk

PROCEDURE FOR ABOVE GLAZESCombine ingredients in a small mixing bowland stir until smooth and thin enough todrizzle. At the end of baking, remove breadfrom the Baker’s Oven and bread pan. Place onrack. Coat top of loaf with glaze. Cool on rack.

GELATINE GLAZE3 tbsp water11/2 tbsp sugar3 tbsp gelatine

PROCEDUREPlace ingredients in a small saucepan, stirover a low heat until sugar and gelatinedissolves. At the end of the baking cycle,remove bread from the Baker’s Oven andbread pan. Place on rack. Coat top of loafwith glaze. Cool on rack.

EGG GLAZE/SEEDS ON TOP1 x 60g egg, lightly beaten2-3 tbsp waterSeeds, e.g. poppy, sesame, etc.

PROCEDURECombine egg and water until smooth. Do notwhisk. Strain through a sieve if required.Open the lid 5 minutes before the end of thebaking cycle, brush glaze over the bread.Sprinkle with seeds if desired. Close the lidand continue baking.

GLAZES

56

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_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

NOTES

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

NOTES

Breadmaker Instructions

Documents

Transcript of Breadmaker Instructions