the Custom Loaf - Breville

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WHOLEMEAL PREPACKAGEd BREAd MIX BREAd NAME Laucke Barossa Sourdough Rye Bread Mix SETTING French PAddLE Collapsible 134 INGREdIENTS 1.25KG 1KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 550ml 480ml 330ml 240ml Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups Laucke yeast 2 teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon To glaze the loaf or add seeds on top – Refer to Glazes Page 135.
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. 135
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the Custom Loaf Instruction Book BB
Page 3 and 4:
CONTENTS 4 Breville recommends safe
Page 5 and 6:
BREvILLE RECOMMENdS SAFETy FIRST
Page 7 and 8:
KNOW yOUR BREvILLE BREAd MAKER A. N
Page 9 and 10:
KNOW yOUR BREvILLE BREAd MAKER S Fl
Page 11 and 12:
PAGE OPERATING HEAdER..... yOUR BRE
Page 13 and 14:
OPERATING yOUR BREvILLE BREAd MAKER
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Page 17 and 18:
Page 19 and 20:
Page 21 and 22:
Page 23 and 24:
Page 25 and 26:
Page 28 and 29:
OPTIONAL SETTINGS on your Breville
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30 OPTIONAL SETTINGS - PAUSE FEATUR
Page 32 and 33:
32 OPTIONAL SETTINGS - MOdIFy BUTTO
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34 OPTIONAL SETTINGS - CUSTOM SETTI
Page 36 and 37:
TIPS FOR BETTER BREAd MAKING
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38 TIPS FOR BETTER BREAd MAKING All
Page 40 and 41:
THE vITAL INGREdIENTS
Page 42 and 43:
42 THE vITAL INGREdIENTS Keep flour
Page 44:
44 THE vITAL INGREdIENTS yEAST Thro
Page 47 and 48:
CARE & CLEANING Ensure the bread ma
Page 49 and 50:
CARE & CLEANING Storage 1. Ensure t
Page 51 and 52:
TROUBLESHOOTING INGREdIENTS PROBLEM
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TROUBLESHOOTING BAKING BREAd PROBLE
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TROUBLESHOOTING BAKING BREAd PROBLE
Page 57 and 58:
TROUBLESHOOTING PROBLEM Operational
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TROUBLESHOOTING PROBLEM yeast Not e
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METHOd BASIC 1. Place ingredients i
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BASIC - MILK BREAd BREAd NAME Milk
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BASIC - CONTINENTAL BREAd BREAd NAM
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BASIC - CLASSIC SOURdOUGH BREAd Mak
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METHOd FLAvOUREd WHITE BREAd 1. Pla
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FLAvOUREd WHITE BREAd - SUN-dRIEd T
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FLAvOUREd WHITE BREAd - ITALIAN BRE
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FLAvOUREd WHITE BREAd - THAI COCONU
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FLAvOUREd WHITE BREAd - CHEESE & CH
Page 79 and 80:
FLAvOUREd WHITE BREAd - PUMPKIN BRE
Page 81 and 82:
FLAvOUREd WHITE BREAd - FRESH HERB
Page 83 and 84: FLAvOUREd SWEET BREAd - PECAN & MAP
Page 85 and 86: FLAvOUREd SWEET BREAd - GINGER & MA
Page 87 and 88: FLAvOUREd SWEET BREAd - WALNUT & CO
Page 89 and 90: FLAvOUREd SWEET BREAd - COCONUT & S
Page 91 and 92: FLAvOUREd SWEET BREAd - CHOCOLATE C
Page 93 and 94: FLAvOUREd SWEET BREAd - APRICOT ALM
Page 95 and 96: FLAvOUREd SWEET BREAd - FRUIT & NUT
Page 97 and 98: WHOLEWHEAT BREAd - 100% WHOLEMEAL B
Page 99 and 100: WHOLEWHEAT BREAd - CRACKEd WHEAT &
Page 101 and 102: WHOLEWHEAT BREAd - SWEdISH LIMPA BR
Page 103 and 104: dOUGH METHOd 1. Place ingredients i
Page 105 and 106: dOUGH - STICKy CINNAMON ROLLS BREAd
Page 107 and 108: dOUGH - HOT CROSS BUNS BREAd NAME H
Page 109 and 110: dOUGH - STOLLEN BREAd NAME Stollen
Page 111 and 112: dOUGH - PIZZA dOUGH BREAd NAME Pizz
Page 113 and 114: dOUGH PASTA Make fresh home made Pa
Page 115 and 116: dOUGH - PASTA dOUGH BREAd NAME Gris
Page 117 and 118: GLUTEN FREE - GLUTEN FREE COUNTRy S
Page 119 and 120: GLUTEN FREE - GLUTEN FREE SPICy SUL
Page 121 and 122: yEAST FREE Yeast Free Bread is a si
Page 123 and 124: yEAST FREE BREAd NAME Cheesy Butter
Page 125 and 126: MANUAL SET RECIPE BREAd NAME Pannet
Page 127 and 128: WHITE PREPACKAGEd BREAd MIX BREAd N
Page 129 and 130: WHITE PREPACKAGEd BREAd MIX BREAd N
Page 131 and 132: GRAIN PREPACKAGEd BREAd MIX BREAd N
Page 133: WHOLEMEAL PREPACKAGEd BREAd MIX BRE
Page 137 and 138: JAM do not use the collapsible knea
Page 139 and 140: JAM NAME Kiwi Fruit Jam SETTING Jam
Page 141 and 142: GLAZES EGG GLAZE/SEEdS ON TOP INGRE
Page 143 and 144: CUSTOM RECIPE CHARTS Custom Recipe
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