the Custom Loaf - Breville

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PROBLEM Water Not enough Check dough consistency during the ‘knead 2’ phase, see page 24. If it is too dry, add liquid (27°C/80°F), ½ to 1 tablespoon at a time. Too much Check dough consistency during the ‘knead 2’ phase, see page 24. If it is too wet, add flour 1 tablespoon at a time. . Temperature too hot or too cold Water and liquids should be (27°C/80°F) unless stated otherwise. Flour Not enough Check dough consistency during the ‘knead 2’ phase, see page 24. If it is too wet, add flour 1 tablespoon at a time. Too much Check dough consistency during the ‘knead 2’ phase, see page 24. If it is too dry, add liquid (27°C/80°F), ½ to 1 tablespoon at a time. Wrong type of flour used Use the recommended flour in the recipe. For bread baking, bread flour with at least 11-12% protein is recommended to ensure a tall springy loaf. 58 TROUBLESHOOTING PROBLEM Operational Errors E:02 Contact your nearest authorised Breville service centre. E:02 Contact your nearest authorised Breville service centre. NO MOvEMENT IN BREAd PAN dAMP OR STICKy LOAF LOAF RISES TOO HIGH LOAF RISES THEN FALLS LOAF IS SHORT & dENSE
TROUBLESHOOTING PROBLEM yeast Not enough Increase by ¼ teaspoon. Too much Reduce by ¼ teaspoon. Wrong type of yeast used We recommend Active Dry Yeast for all standard settings and Instant Yeast for the rapid settings. Stale yeast Check the ‘Best Before Date’. Refer to page 46 for tips on checking the freshness of your yeast. yeast prematurely activated Always ensure to layer ingredients in the bread pan in the order listed in the recipe, separating the yeast from liquids. When using the Delay Start feature, make a small hollow in the centre of the flour (ensuring the hollow does not touch the water, salt or sugar layer) then place the yeast in the hollow. Sugar Not enough Sugar is an important part of the bread making process as it provides food for the yeast. We do not recommend powdered or liquid artificial sweeteners. Non-recommended ingredients and quantities used Use the recommended ingredients, substitutions and quantities. Results may vary when using other recipes. NO MOvEMENT IN BREAd PAN dAMP OR STICKy LOAF LOAF RISES TOO HIGH LOAF RISES THEN FALLS LOAF IS SHORT & dENSE 59
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 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: TROUBLESHOOTING PROBLEM Operational
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
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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
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