the Custom Loaf - Breville

More documents

Recommendations

Info

18 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE SETTING PAddLE dESCRIPTION CRUST COLOUR OPTIONS 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. 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 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 34. LOAF SIZE OPTIONS 0.5kg (1.0lb) 0.75kg (1.5lb) 1.0kg (2.0lb) 1.25kg (2.5lb) Not applicable Not applicable Like a cake mixture, Like a cake yeast free breads mixture, yeast require a fixed free breads have baking temperature fixed ingredient and time to produce quantities to a specific crust produce a specific colour. For this loaf size. For this reason, no crust reason, no loaf colour options are size options are available on this available on this setting. 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 34. MORE INFORMATION 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 SWEET section, page 94. 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 YEAST FREE section, page 100.
OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE SETTING PAddLE dESCRIPTION CRUST COLOUR OPTIONS DOUGH- BREAD DOUGH- PIZZA DOUGH- PASTA 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. 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. 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. LOAF SIZE OPTIONS MORE INFORMATION Not applicable Not applicable 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 DOUGH section, page 106 - 109. Not applicable Not applicable 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 DOUGH section, page 110 - 111. Not applicable Not applicable 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 DOUGH section, page 112 - 115. 19
Page 1 and 2: 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
Page 17: OPERATING yOUR BREvILLE BREAd MAKER
Page 28 and 29: OPTIONAL SETTINGS on your Breville
Page 30 and 31: 30 OPTIONAL SETTINGS - PAUSE FEATUR
Page 32 and 33: 32 OPTIONAL SETTINGS - MOdIFy BUTTO
Page 34 and 35: 34 OPTIONAL SETTINGS - CUSTOM SETTI
Page 36 and 37: TIPS FOR BETTER BREAd MAKING
Page 38 and 39: 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
Page 53 and 54: TROUBLESHOOTING BAKING BREAd PROBLE
Page 55 and 56: TROUBLESHOOTING BAKING BREAd PROBLE
Page 57 and 58: TROUBLESHOOTING PROBLEM Operational
Page 59 and 60: TROUBLESHOOTING PROBLEM yeast Not e
Page 61 and 62: METHOd BASIC 1. Place ingredients i
Page 63 and 64: BASIC - MILK BREAd BREAd NAME Milk
Page 65 and 66: BASIC - CONTINENTAL BREAd BREAd NAM
Page 67 and 68: BASIC - CLASSIC SOURdOUGH BREAd Mak
Page 69 and 70:
METHOd FLAvOUREd WHITE BREAd 1. Pla
Page 71 and 72:
FLAvOUREd WHITE BREAd - SUN-dRIEd T
Page 73 and 74:
FLAvOUREd WHITE BREAd - ITALIAN BRE
Page 75 and 76:
FLAvOUREd WHITE BREAd - THAI COCONU
Page 77 and 78:
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 and 134:
WHOLEMEAL PREPACKAGEd BREAd MIX BRE
Page 135 and 136:
JAM If you love the taste of freshl
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
Page 145 and 146:
Page 147 and 148:
Page 149 and 150:
Page 151 and 152:
Page 153 and 154:
Page 155 and 156:
show all

the Custom Loaf - Breville

Create successful ePaper yourself

Delete template?

Save as template?