BAKER'S OVEN Instructions and Recipes - Breville

Breville is a registered trademark of Breville Pty. Ltd.ABN 98 000 092 928Breville Customer Service CentreAustralian CustomersBreville Customer Service CentrePO Box 22Botany NSW 2019AUSTRALIACustomer Service: 1300 139 798Fax (02) 9384 9601Email Customer Service: askus@breville.com.auBAKER’S OVENInstructions and RecipesBBM300New Zealand CustomersBreville Customer Service CentrePrivate Bag 94411GreenmountAuckland, New ZealandCustomer Service: 0800 273 845Fax 0800 288 513Email Customer Service: askus@breville.com.auwww.breville.com.au© Copyright. Breville Pty. Ltd. 2008Due to continual improvements in design or otherwise,the product you purchase may differ slightly from the oneillustrated in this booklet.Model: BBM300 Issue 1/08

ContentsPageWelcome 4Breville Recommends Safety First 5Know your Breville Baker’s Oven 7Beginner’s Guide to Baking Your First Loaf 13Weighing and Measuring 17The Vital Ingredients 18Hints and Tips for Better Bread Making 21Questions and Answers 22Congratulationson the purchase of your new Breville Baker’s OvenControl Panel Messages 24Care, Cleaning and Storage 25Troubleshooting – Recipe 26Troubleshooting – Baker’s Oven 28Easy Bake RecipesNotesR1R44

WelcomeBreville recommends safety firstBreville Baker’s OvenWe have designed the Breville Baker’s Oven withyou, our valued customer in mind.The Breville Baker’s Oven will bake 1kg and 750gsandwich style loaves. We have made the BrevilleBaker’s Oven easy to use as you will find from the‘Beginner’s guide to your first loaf’ on page 15.After that you will find over 75 delicious recipes totry in our ‘Easy Bake’ recipe section. And with thespecial ‘JAM’ setting the Breville Baker’s Oven cancreate delicious fresh home-made jams, a tastesensation on your freshly baked bread.For people who like to hand shape bread, thereis also a ‘DOUGH’ setting. In addition the BrevilleBaker’s Oven will bake superb ‘YEAST FREE’ or‘GLUTEN FREE’ breads.Finally, if you enjoy waking up to the aroma offreshly baked bread every morning, the 13 hour‘PRESET TIMER’ on the Breville Baker’s Ovenmakes it easy to do so.For our New Zealand customers we have includedinformation relating to variances in measurementsand availability of ingredients.Before making your first loaf of bread, please readthis book thoroughly to ensure you get the bestresults.We wish you, your family and friends muchenjoyment from the superb range of breads youcan bake and doughs you can knead in yourBreville Baker’s Oven.At Breville we are very safety conscious. We design and manufacture consumer products with thesafety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree ofcare when using any electrical appliance and adhere to the following precautions:Important safeguards for your Breville BAKER’S OVEN• Carefully read all instructions before operatingand save for future reference.• Remove and safely discard any packagingmaterial and promotional labels before using theBreville Baker’s Oven for the first time.• To eliminate a choking hazard for youngchildren, remove and safely discard theprotective cover fitted to the power plug of thisappliance.• Do not place the Breville Baker’s Oven nearthe edge of a bench or table during operation.Ensure the surface is level, clean and free ofwater, flour and other substances. Vibrationduring the kneading cycles may cause thebread machine to move slightly.• Do not place the Breville Baker’s Oven on ornear a hot gas or electric burner, or whereit could touch a heated oven. Position theappliance at a minimum distance of 10cm awayfrom walls. This will help prevent the possibilityof wall discolouration due to radiated heat.• Always operate the Breville Baker’s Oven on astable and heat-resistant surface. Do not use ona cloth-covered surface, near curtains or otherflammable materials.• Do not operate the Breville Baker’s Oven on asink drain board.• Always ensure the Breville Baker’s Oven isproperly assembled before connecting toa power outlet and operating. Follow theinstructions provided in this book.• The Breville Baker’s Oven is not intended tobe operated by means of an external timer orseparate remote control system.• The lid and the outer surface may get hot whenthe appliance is operating.• The temperature of accessible surfaces may behigh when the appliance is operating.• Do not touch hot surfaces. Allow the BrevilleBaker’s Oven to cool before cleaning any parts.• Steam vents are very hot during baking. Do notplace anything on top of the lid.• Do not cover the air vents when the BrevilleBaker’s Oven is in use.• Use oven mitts when removing the hot breadpan and the hot bread or jam from the pan.• Take care when pouring jam from the bread panas the jam is extremely hot.• Do not place any ingredients directly into thebaking chamber. Place ingredients into thebread pan only.• Do not place fingers or hands inside the BrevilleBaker’s Oven while in operation. Avoid contactwith moving parts.Caution: THE lid and THE OUTER SURFACE MAY GET HOT WHEN THE APPLIANCE ISOPERATING.THE TEMPERATURE OF ACCESSIBLE SURFACES MAY BE HIGH WHEN THE APPLIANCE ISOPERATING.

Breville recommends safety first continuedKnow your Breville Baker’s Oven• Ensure that the Breville Baker’s Oven isswitched off and then unplugged from thepower outlet when not in use and beforecleaning.• Do not immerse the bread pan in water. Doingso may interfere with the free movement of theshaft. Wash only the interior of the bread pan.• To protect against electric shock, do notimmerse power cord, power plug or appliancein water.• Keep the inside and outside of the applianceclean. Follow the cleaning instructionsprovided in this book.LidViewing windowBread pan handleCollapsible kneading bladefor bread & dough making• Do not leave the lid standing open for extendedperiods of time.Bread pan• Always ensure the kneading blade is removedfrom the base of the baked loaf prior to slicing.Oven(baking chamber)IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCESStandard kneading bladefor jam making• Unwind the power cord fully before use.• Do not let the power cord hang over the edge ofa bench or table, touch hot surfaces or becomeknotted.• The appliance is not intended for use bypersons (including children) with reducedphysical, sensory or mental capabilities, or lackof experience and knowledge, unless they havebeen given supervision or instruction concerninguse of the appliance by a person responsible fortheir safety.• Children should be supervised to ensure thatthey do not play with the appliance.• It is recommended to regularly inspect theappliance. Do not use the appliance if powersupply cord, power plug or appliance becomesdamaged in any way. Return the entireappliance to the nearest authorised BrevilleService Centre for examination and/or repair.• Any maintenance, other than cleaning, shouldbe performed at an authorised Breville ServiceCentre.• This appliance is for household use only. Do notuse this appliance for anything other than itsintended use. Do not use in moving vehicles orboats. Do not use outdoors. Misuse may causeinjury.• The installation of a residual current device(safety switch) is recommended to provideadditional safety protection when usingelectrical appliances. It is advisable that asafety switch with a rated residual operatingcurrent not exceeding 30mA be installed in theelectrical circuit supplying the appliance. Seeyour electrician for professional advice.Viewing windowControl panelLidLCD screenAir VentsPower Cord OutletSteam vents are very hot during baking.

Know your Breville Baker’s Oven continuedKnow your Breville Baker’s Oven continuedThe Control PanelThe control panel is designed to perform several functions.The LCD screen indicates the setting number, loaf sizeand crust colour selection then the completion time for thesetting. The various buttons are used to set the functionsand to start or stop the Breville Baker’s Oven. The buttonsshould be pressed firmly. A soft ‘beep’ sound is made aseach button is pressed and the function advances.LCD ScreenSELECTCrustLoaf SizeStartStopPreset Timer(up ‘’/down‘’ arrows)The LCD screen shows the setting number, loaf size and crust colour selected. Whenthe ‘Start’ button is pressed the time displayed (in hours and minutes) is the timeremaining until the selected setting is completed.Press the ‘Select’ button to select the 11 automatic settings available. These settingsare listed on pages 9-10 under ‘Bread, Dough and Jam Settings’. Each time the‘Select’ button is pressed the setting changes. The setting selected is shown on theLCD screen as a number between 1 and 11.Press the ‘Crust’ button to select the 3 crust colours available for the bread settingsonly. The crust colour selected is shown on the LCD screen as LIGHT, MEDIUM orDARK. The LCD screen will default to MEDIUM when the bread machine is switched onor a new bread setting is selected.Press the ‘Loaf Size’ button to select the 2 sizes for the bread and dough settingsonly. The size selected is shown on the LCD screen as 1KG or 0.75KG. The LCD screenwill default to 1KG when the bread machine is switched on or a new bread or doughsetting is selected.Press the ‘Start’ button to commence the selected setting or begin the ‘PRESETTIMER’ countdown for delayed operation.To stop and cancel a selected setting mid-cycle press the ‘Stop’ button and holddown for 5-10 seconds until the machine ‘beeps’ and the LCD screen is reset. Thiswill result in the setting being cancelled. (When the bread is ready the bread machineautomatically stops and sounds 3 double ‘beeps’. The time display will show ‘0:00’).DO NOT PRESS THE ‘STOP’ BUTTON when checking the bread as this will cancel theselected setting and the bread machine will not continue the operation.Use the ‘Preset Timer’ to delay the start of the selected setting. Press the up ‘’ anddown ‘’ arrow buttons (which will change the time display up or down in 10 minuteincrements) until the delay time is displayed then press the ‘Start’ button to start the‘PRESET TIMER’ countdown. The up ‘’ and down ‘’ arrow buttons can also beused to change the time required for the ‘Bake Only’ setting.Bread, Dough AND JAM SettingsSETTING 1:BasicSETTING 2:Basic RapidSETTING 3:WholewheatSETTING 4:WholewheatRapidSETTING 5:Gluten FreeSETTING 6:FrenchSETTING 7:SweetPress the ‘Select’ button once and the LCD screen will show 1 1KG MEDIUM. Toselect a light or dark crust colour, press ‘Crust’ button once for DARK, twice forLIGHT. To select the 750g (0.75KG) size, press ‘Loaf Size’ button once.Press the ‘Select’ button twice and the LCD screen will show 2 1KG MEDIUM. Toselect a light or dark crust colour, press ‘Crust’ button once for DARK, twice forLIGHT. To select the 750g (0.75KG) size, press ‘Loaf Size’ button once.This setting has shorter kneading and rising times therefore the bread may be lowerin height, heavier in texture and with less flavour development depending on theingredients used.Press the ‘Select’ button three times and the LCD screen will show 3 1KG MEDIUM.To select a light or dark crust colour, press ‘Crust’ button once for DARK, twice forLIGHT. To select the 750g (0.75KG) size, press ‘Loaf Size’ button once.Press the ‘Select’ button four times and the LCD screen will show 4 1KG MEDIUM.To select a light or dark crust colour, press ‘Crust’ button once for DARK, twice forLIGHT. To select the 750g (0.75KG) size, press ‘Loaf Size’ button once.This setting has shorter kneading and rising times therefore the bread may be lowerin height, heavier in texture and with less flavour development depending on theingredients used.Press the ‘Select’ button five times and the LCD screen will show 5 1KG MEDIUM.To select a light or dark crust colour, press ‘Crust’ button once for DARK, twice forLIGHT. To select the 750g (0.75KG) size, press ‘Loaf Size’ button once.This setting is suitable for breads made with gluten-free flours such as rice, potato,buckwheat, etc. The shorter rising times and higher baking temperature gives a wellrisen,golden brown gluten-free loaf.Press the ‘Select’ button six times and the LCD screen will show 6 1KG MEDIUM.To select a light or dark crust colour, press ‘Crust’ button once for DARK, twice forLIGHT. To select the 750g (0.75KG) size, press ‘Loaf Size’ button once.This setting is suitable for breads lower in fat and sugar as the rising times are longerand the baking temperature higher. It will produce a coarser crumb with a harder,crustier crust depending on the ingredients used.Press the ‘Select’ button seven times and the LCD screen will show 7 1KG MEDIUM.To select a light or dark crust colour, press ‘Crust’ button once for DARK, twice forLIGHT. To select the 750g (0.75KG) size, press ‘Loaf Size’ button once.This setting is suitable for sweeter style breads as the rising times are longer and thebaking temperature lower.

Know your Breville Baker’s Oven continuedKnow your Breville Baker’s Oven continuedSETTING 8:Yeast FreeSETTING 9:DoughSETTING 10:JamSETTING 11:Bake OnlyPress the ‘Select’ button eight times and the LCD screen will show 8 1KG MEDIUM.To select a light or dark crust colour, press ‘Crust’ button once for DARK, twice forLIGHT. To select the 750g (0.75KG) size, press ‘Loaf Size’ button once.Dough or batter recipes that rely on baking powder or bicarbonate of soda as theraising agent are suitable for use on this setting.Press the ‘Select’ button nine times and the LCD screen will show 9 1KG. To selectthe 750g (0.75KG) size, press ‘Loaf Size’ button once.This cycle takes 1 hour 30 minutes to complete then the dough is removed from thebread machine, hand shaped and baked in the conventional oven. Instructions andrecipes for Pizza and Foccacia are also included in the Dough section of this book.Press the ‘Select’ button ten times and the LCD screen will show 10.This setting is designed to make home-made style jam using seasonal fresh fruit. Avariety of recipes can be found in the ‘Just Jam’ section of this book.Press the ‘Select’ button eleven times and the LCD screen will show 11.Press the up/down ‘’/‘’ arrow buttons to select a time between 5 minutes and 2hours.For those who enjoy a crispier crust, this setting will extend the baking time or addinterest to the loaf with delicious topping or melt ideas.Using the Preset TimerThe Baker’s Oven ‘PRESET TIMER’ lets you waketo the aroma of fresh baked bread in the morning.You can set the timer up to 13 hours in advancebefore you require your baked loaf.Recipes using perishable ingredients shouldnot be made using the ‘PRESET TIMER’.Step 1To bake a loaf of bread on the 1 (BASIC) 1KGMEDIUM setting using the ‘PRESET TIMER’, followSteps 1-8 under the heading ‘Beginner’s Guide toBaking Your First Loaf’ on pages 13-14.Step 2To preset the timer use the up/down ‘’/‘’arrows on the control panel to enter the numberof hours in which you want your bread to beready (the amount of time shown on the LCDscreen will include the total setting time). To setthe time, press the down ‘’ arrow or up ‘’arrow the appropriate number of times until yousee the number of hours and minutes displayed.Each time you press the up ‘’ arrow button, thetimer advances 10 minutes. Each time you pressthe down ‘’ arrow button the timer is set back10 minutes. Hold down the up ‘’ or down ‘’arrow buttons for speedier adjustments.Step 3Press ‘Start’. The colon (:) in the time displayedbegins to flash, letting you know the ‘PRESETTIMER’ has started. The remaining time will countdown in one minute increments. When the timeon the LCD SCREEN indicates ‘0:00’, baking iscomplete. If you make an error during or after yourselection, press and hold the ‘Stop’ button andyou can begin your selection again.Example:Before leaving for work at 8.00am, you decideto make a loaf of white bread and wish to haveit ready for dinner at 6.00pm (10 hours later).Press the up ‘’ arrow until 10:00 appears onthe LCD SCREEN. Press ‘Start’.Your Baker’s Oven will begin making yourbread at the appropriate time for it to be readyat exactly 6.00pm.NoteThe ‘PRESET TIMER’ cannot be used with the‘JAM’ or ‘BAKE ONLY’ settings.NoteThe ‘PRESET TIMER’ cannot be used for allrecipes. Individual recipes will specify if notsuitable.NoteIt is advisable, before using the ‘PRESETTIMER’ for the first time, to test the recipe.It is also advisable to weigh and measureingredients accurately to ensure the correctratio of flour/water and other ingredients isused.NoteTo ensure the efficient operation of the breadmachine, use in an area not affected byextremes of heat or coldness.Note10 11

Know your Breville Baker’s Oven continuedBeginner’s Guide to Baking Your First LoafUsing the Bake Only SettingThe ‘Bake Only’ setting of the Baker’s Oven givesmore versatility to your bread making. The ‘BakeOnly’ setting is useful when wishing to:• Extend the baking time if a darker, crisper loafcrust is required.• Crispen loaves already baked and cooled.• Re-warm loaves already baked and cooled.• Delay bake a finished dough.• Melt or brown toppings.1. Press the ‘Select’ button eleven times andthe LCD screen will show 11.2.3.Before pressing the ‘Start’ button, the timecan be altered by using the up/down ‘’/‘’arrows. The ‘Bake Only’ setting times rangefrom 5 minutes to 2 hours.If the time is not altered, the default ‘BAKEONLY’ time of 55 minutes will commencewhen the ‘Start’ button is pressed.Try this creative idea:1. Prepare and make a bread of your choosing.2.3.4.5.6.7.Combine 3 tablespoons of Cheddar cheese, 3tablespoons chopped bacon with 2 teaspoonschopped fresh chives.When bread has finished baking, press ‘STOP’.Sprinkle combined ingredients over the top ofloaf.Press the ‘Select’ button eleven times andthe LCD screen will show 11. Change the timeto 20 minutes using the up/down ‘’/‘’arrows. Press ‘Start’. If a browner, crispertopping is required reset the ‘BAKE ONLY’setting for an additional time.At the end of baking, press ‘STOP.’Remove bread from the bread machine andbread pan. Allow to cool on a rack.Using the Jam SettingThe ‘JAM’ setting of the Baker’s Oven allows youto make sufficient quantity of delicious homemadejam to accompany your freshly bakedbread.1.2.3.4.5.6.Insert the standard kneading blade (for jammaking) onto the shaft of the bread pan.Place prepared fruit into the bread panfollowed by remaining ingredients.Press the ‘SELECT’ button ten times and theLCD screen will show 10. Press ‘START’.After 1:05 hours, the bread machine will‘beep’, indicating the end of the cycle. Press‘STOP’. Use oven mitts to remove the breadpan as the jam is extremely hot.Pour the hot jam into warm, dry, sterilisedjars, leaving 1.25cm from the top of the jar.Seal the jars immediately and label.Jam will thicken upon cooling and storage.See the recipe section, under ‘Just Jam’ for moredetails (refer page R41).The following instructions are to be used whenmaking Bread or Dough recipes from the recipesection of this book.All recipes use local ingredients and AustralianStandard Metric Measuring tools (cup, spoons andweighing scales), for accuracy in producing a 1kgor 750g loaf of bread.Remove and safely discard any packaging materialand promotional labels before using the Baker’sOven for the first time.Step 1: Open the lid and remove the bread panOpen the lid and remove the bread pan from theBaker’s Oven by holding the handle and liftingstraight up.Always remove bread pan from the Baker’s Ovenbefore adding ingredients to ensure ingredientsare not spilt into the baking chamber and onto theelement.Before using for the first time, we recommendthat the inside of the bread pan and the kneadingblades be washed with warm soapy water, rinsedand dried thoroughly. Do not immerse the breadpan in water.Step 2: Insert the kneading bladeThere are two kneading blades provided with theBaker’s Oven. The collapsible blade is for use onthe ‘BREAD’ and ‘DOUGH’ settings. The standardblade is for use on the ‘JAM’ setting.It is important that when using either kneadingblade that it is properly mounted on the shaft inthe base of the bread pan by aligning the flat edgein the central hole of the kneading blade withthe flat side of the shaft. If the either blade is notseated correctly, ingredients may not be mixed orkneaded properly.The collapsible blade should be placed onthe shaft in the upright position to ensure theingredients are mixed and kneaded properlywhen the kneading cycle commences. The furtherkneading action of the bread machine ensuresthat the collapsible blade is upright or flat at theappropriate times in the kneading, rising andbaking cycles.Before inserting the collapsible blade, ensurethat no baked bread residue remains attachedto the shaft inside the bread pan or inside thehole or around the hinge area of the collapsiblekneading blade. This will ensure that the hingepivots freely. For further cleaning instructionsrefer to page 25.NoteStep 3: Add ingredients into the bread panIt is important that the ingredients are added inthe correct order listed in the recipe and that theingredients are measured and weighed accuratelyotherwise the dough may not mix correctly or risesufficiently. Ensure the collapsible kneading bladeis in the upright position before adding ingredientsto the bread pan.All ingredients should be at room temperature 20-25ºC and should be added in the following order:1.2.3.4.Liquid ingredientsFatDry ingredients: salt, sugar, flourYeast12 13

Beginner’s Guide to Baking Your First Loaf continuedBeginner’s Guide to Baking Your First Loaf continuedIf using Prepackaged Bread Mixes, refer topage R37.NoteMound the flour into the pan, make a smallhollow in the centre and place the yeast inthe hollow. This is important when using the‘PRESET TIMER’ because if the yeast comesin contact with the water and is activatedat some length of time before kneadingcommences, the bread may not rise.NoteStep 4: Return the bread pan to the machineInsert the bread pan into the machine as follows:1.2.3.Place the bread pan into the baking chamber,with the word ‘FRONT’, on the top edge ofthe bread pan, facing towards the front of thebread machine.Locate the drive mechanism of the pandirectly into the drive mechanism in the baseof the baking chamber.Push the bread pan down firmly until it clicksinto position and is secured in the retainingclips.Step 5: Close the lidAfter closing the lid, it is not recommended toopen the lid during operation except to check theconsistency of the dough in the kneading cycle orto glaze and add seeds to the top of the loaf in thebaking cycle (refer to page R43).Step 6: Switch on the bread machineInsert the power plug into a 230/240V volt poweroutlet. Switch on at the power outlet. When theBaker’s Oven is plugged in and switched on, theLCD screen will automatically flash ‘000’ and onelong ‘beep’ will sound.Step 7: Select the settingPress the ‘SELECT’ button and the LCD screenshows 1 1KG MEDIUM. Continue pressing the‘SELECT’ button until the desired setting (between2 and 11) is selected (refer to page 9-10 fordescription of each setting).Step 8: Select the loaf size or crust colourWhen a bread setting is selected the loaf sizeand crust colour will default to 1KG MEDIUM. Ifwishing to select the smaller loaf size or a darkeror lighter crust, press the ‘LOAF SIZE’ button onceto select 750g (0.75KG) and press the ‘CRUST’button once for DARK and twice for LIGHT. Whenthe ‘DOUGH’ setting is selected the dough sizewill default to 1KG. If a smaller quantity of doughis required, press the ‘LOAF SIZE’ button once toselect 750g (0.75KG).Step 9: Start the bread machinePress the ‘START’ button to begin the breadmachine operation. The total setting time willappear in the LCD screen. The setting time willcount down in one-minute increments.• The kneading cycles commence with the AddinIngredient Beeper sounding 8 ‘beeps’ atapproximately 5 minutes before the end of thesecond kneading cycle.• The Add-In Ingredient Beeper sounds in the‘BASIC’, ‘BASIC RAPID’, ‘WHOLEWHEAT’,‘WHOLEWHEAT RAPID’, ‘FRENCH’ and ‘SWEET’settings indicating the time to add anyadditional fruit, nuts, herbs, chocolate, etc.required or as specified in recipes. The additionof ingredients at this time assists with keepingfruits, etc. whole, rather than being mashedthrough the bread dough. While the machine isstill kneading add the ingredients gradually inbatches, allowing the dough to slowly combinewith the added ingredients.Take care not to drop the additional ingredientsover the side of the bread pan into the bakingchamber, as these may burn and smoke duringthe baking cycle.DO NOT PRESS THE ‘STOP’ BUTTON WHENADDING INGREDIENTS AS THIS WILL CANCELTHE PROGRAM.• At the end the kneading cycles the dough willstart to rise. During the rising cycles the doughwill be degassed twice by the blade moving atthe end of the first and second rising cycles.The dough rises fully in the third rising cycle,then the baking cycle commences. The‘GLUTEN FREE’ and ‘DOUGH’ settings have onlyone rising cycle with no degassing of the dough.The ‘YEAST FREE’ setting does not have a risingcycle.• During the baking cycle steam may be emittedfrom the vents on the lid and condensation mayform on the viewing window for a short time.This is normal and part of the bread makingprocess.• When the baking cycle is finished, the breadmachine will sound 3 double ‘beeps’ and theLCD screen will show ‘0:00’. The baked breadis now ready to remove.If the power is accidentally turned off for30 minutes or less during the bread makingprocess, the Baker’s Oven has a 30 minutememory function, that will automaticallyresume bread making when power is restored.NoteStep 10: Remove the bread panThe bread pan is now ready to be removed. Useoven mitts to open the lid and carefully grasp thehandle of the hot bread pan. Pull the bread panupwards to release from drive mechanism andretaining clips.If the hot bread pan is placed onto a bench ortable ensure the surface is heat proof.It is recommended to remove the bread at theend of the baking cycle to retain the crispness ofthe crust. However, if you do not wish to removethe hot bread immediately, the Baker’s Ovenwill automatically go into the Keep Warm cycle,maintaining the temperature of the bread forup to 60 minutes. The ‘Keep Warm’ cycle is notavailable on ‘YEAST FREE’, ‘DOUGH’, ‘JAM’ or‘BAKE ONLY’ settings.14 15

Beginner’s Guide to Baking Your First Loaf continuedWeighing and MeasuringStep 11: Take the bread out of the bread panUse oven mitts to gently shake the bread out ofthe bread pan onto a wire rack. Check that thekneading blade remains on the drive shaft of thebread pan. Place the bread upright on the wirerack to cool. Allow sufficient cooling time beforeslicing the bread.When baking is finished and the bread hasbeen removed from the bread pan, remove thekneading blade from the pan using oven mitts.Do not remove the blade with bare hands, asit is very hot! If the kneading blade is difficultto remove from the drive shaft, pour somewarm water with detergent into the pan andallow to stand for 10 minutes. The kneadingblade should then be easily removed from theshaft. Follow ‘Care and Cleaning’ instructionson page 25.NoteStep 12: Making another loafAllow approximately one hour for the Baker’s Ovento cool before using again.Open the lid to help cool the bread machine. If theBaker’s Oven is too hot the LCD screen will showan error code (refer page 24) and will not operateuntil it cools to the correct operating temperaturefor kneading and rising.Step 13: Switch off and unplug the breadmachinePress the ‘Stop’ button to clear the finishedsetting. The LCD screen will reset to 1 1KGMEDIUM. Switch off at the power outlet andunplug the power cord from the power outlet.To store the bread machine, ensure the breadmachine is completely cool, clean and dry.Place kneading blades into the bread pan theninsert into the baking chamber and close the lid.Do not place anything on top of the bread machineduring storage. Store the bread machine upright.Step 14: Cut the breadBefore cutting the bread always ensure thekneading blade is in the bread pan and not in thebottom of the baked bread loaf.When the bread is cool, cut the bread using aserrated bread knife or electric knife on a firmlyseated breadboard. A standard knife is notsuitable as it will tear the bread.Breville recommends using the Breville BreadSlicing Guide – Model BS1. This foldable,lightweight cutting guide is the ideal accessory forany bread maker. The guide slots ensure straight,even slices every time when using a bread knifeor electric knife.Step 15: Store the breadStore the bread in freezer bags or a sealablebread box. To store for more than a few days,place the bread into freezer bags. Remove airfrom the bags then secure with ties and label.Bread may be frozen for up to 1 month.Baking bread is in part a science and an art witheach ingredient playing an integral role. Careshould be taken when weighing andmeasuring ingredients to ensure accuracy andconsistency.Recipes in this Instruction Book weredeveloped using Australian Metric Weights andMeasurements.Australian metric measurements1 teaspoon 5mls1 tablespoon 201 cup 250For New Zealand customersnz metric measurements1 teaspoon 5mls1 tablespoon 151 cup 250The New Zealand tablespoon is 5ml less thanthat of the Australian tablespoon, so careshould be taken when measuring ingredientsto compensate for the variance. For example,1 Australian tablespoon = 1 New Zealandtablespoon + 1 New Zealand teaspoon.NoteMetric liquid measuring jugsIf measuring liquids using a graduated, metricmeasuring jug, place jug on a flat surface, checkfor accuracy at eye level.DO NOT USE TABLEWARE JUGS OR MEASURINGCUPS.It is important to note that New Zealandingredients, especially flour and yeast, differfrom the Australian equivalents. In the VitalIngredients section (pages 18-20) suitable NewZealand products have been listed. We suggestthese New Zealand products be substitutedfor the Australian products in the Easy BakeRecipe section. For further New Zealand breadmaking assistance Telephone: 0800 273 845.NoteMetric weighing scalesFor consistent results it is recommended to usemetric weighing scales if possible as they providegreater accuracy than measuring cups. Tare (orzero) the scales with the container in positionthen spoon or pour ingredients in until the desiredweight is achieved.In general, water weighs the same in grams asit measures in millilitres.NoteMetric measuring cups and spoonsIf using the graduated, metric measuring cups, itis important to spoon or scoop the dry ingredientsloosely into the required cup. Do not tap the cupon the bench, or pack the ingredients into the cup,unless otherwise directed. Level the top of thecup with a knife. When using graduated, metricmeasuring spoons, level the top of the spoon witha straight edged knife or spatula.DO NOT USE TABLEWARE SPOONS OR CUPS.16 17

The Vital IngredientsThe Vital Ingredients continuedFlourFlour is the most important ingredient used forbread making. It provides food for the yeast andstructures the loaf. When mixed with liquid, theprotein in the flour starts to form gluten. Glutenis a network of elastic strands, which interlock totrap the gases produced by yeast. This processincreases as the dough undergoes kneading andprovides the dough with the structure required toproduce the weight and shape of the bread.White wheat flourThe flour used in the bread machine should bebread or baker’s flour. There is no need to siftthe flour. Plain flour is most readily available,however best results are obtained with flourwith at least 11%-12% protein content. For thisreason, the recipes in this book requiring breadflour, have been made with flours with 11-12%protein content. This is normally indicated on thepackaging. Do not use self-raising flour unlessindicated in the recipe.When using a low protein, stone ground,wholemeal or plain flour the quality of thebread can be improved by adding 1½-2tablespoons of gluten flour.NoteBaker’s or bread flourSeveral brands of baker’s or bread flour areavailable nationally at larger supermarkets.Baker’s flour was used for the development ofmost of the recipes contained in this guide. It isa high protein, white wheat flour, with 11-12%protein content, ensuring a higher quality andconsistency to the baked bread.NEW ZEALAND ONLY: ‘Elfin High GradeWhite Flour’ or ‘Champion High Grade Flour’.These are high protein, white bread flours,containing 12% protein.Wholemeal flourContains all the bran, germ and flour of thewholewheat grain. Although breads baked withwholemeal flour will be higher in fibre, the loafcan be lower in height and heavier in texturedepending on the protein level of the flour.Wholemeal flour with low protein level can beimproved by adding gluten flour or replacing 1 cupof wholemeal flour with bread or baker’s flour.Rye flourPopular for continental bread making, rye flouris low in protein so it is essential to combine ryeflour with bread flour to make bread successfullyin the bread machine. Rye flour is traditionallyused to make Pumpernickel and Black Breads.Gluten flourGluten flour is a concentrated mixture of glutenforming protein and wheat flour. Adding glutenflour can improve the structure and volume ofbread when using a low protein, stone ground,wholemeal or plain flour. Gluten flour can bepurchased at most health food stores.Bread MixesThese convenient mixes contain flour, sugar,milk, salt, oil and other ingredients such as breadimprovers. Usually only the addition of waterand yeast is required. Bread mix brands such as‘Defiance’, ‘Laucke’ and ‘Kitchen Collection’ areavailable nationally from major supermarkets.Recipes for some bread mix brands are listed inthe ‘Easy Bake’ recipe section of this book (referpages R37-R40).For information on other brands of bread mixcontact the manufacturer listed on the package.NEW ZEALAND ONLY: Bread mix brands suchas ‘Elfin’ are available.Bread improverSeveral brands of bread improvers are availablenationally in supermarkets and health food stores.The ingredients in a bread improver are usually afood acid such as ascorbic acid (Vitamin C) andother enzymes (Amylases) extracted from wheatflours.Adding a bread improver will help strengthenthe framework of the bread resulting in a loafthat is lighter in texture, higher in volume,more stable and with enhanced keepingqualities.A commercial bread improver has been usedin some of the bread recipes listed in the ‘EasyBake’ recipe section of this book. A crushed,unflavoured Vitamin C tablet or Vitamn Cpowder can be used as a bread improver andadded to the dry ingredients.18 19NoteSugarSugar provides food for the yeast, sweetness andflavour to the crumb and helps brown the crust.White sugar, brown sugar, honey and goldensyrup are all suitable to use. When using honeyor golden syrup it must be counted as additionalliquid. We have successfully tested granulated‘Splenda’ as a sugar substitute.NEW ZEALAND ONLY: Sugar can be reducefor more improved results.Powdered milkMilk and milk products enhance the flavourand increase the nutritional value of the bread.Powdered milk is convenient and easy to use(store in an airtight container in the refrigerator).Fresh milk should not be substituted for powderedmilk unless stated in the recipe. Low fat or skimmilk powder can be used with good results. Soymilk powder can also be used but produces adenser loaf.SaltSalt is an important ingredient in bread making.However salt inhibits the rising of the bread, so becareful when measuring as it should be accurate.Refer to ‘Questions and Answers’ (page 22).NEW ZEALAND ONLY: Salt can be reduced formore improved results.FatButter, margarine or oils, such as vegetable,safflower, sunflower, canola, etc., will add flavour,retain the moisture and enhance the keepingqualities of the bread.YeastWithout yeast the bread will not rise. Yeast needsliquid, sugar and warmth to activate. Dried yeasthas been used in the recipes in this instructionbook where appropriate. Before using dried yeastalways check the use by date, as stale yeast willprevent the bread from rising.‘Tandaco’ brand yeast (available nationally in mostsupermarkets) was used in the development of allyeasted recipes contained in this book with theexception of the ‘Bread Mix’ 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 yeast may bepurchased separately.Some bulk and imported yeasts are more active,therefore it is recommended to use less of theseyeasts. Yeast may also be more active in hotweather. For information on other brands of yeastrelating to quantities contact the manufacturerlisted on the package.NEW ZEALAND ONLY: We recommend the useof ‘Elfin’ brand yeast.

The Vital Ingredients continuedHints and Tips for Better Bread MakingRapid rise yeastThese products are a mixture of yeast and breadimprover. Brands will vary in strength. If wishingto substitute for yeast in a recipe, omit the breadimprover. Rapid rise yeasts should not be usedwith bread mix as bread improver is alreadyincluded.NEW ZEALAND ONLY: ‘Edmonds SurebakeYeast’ is the most readily available yeastproduct in New Zealand. Where a recipestates ‘Bread Improver and Tandaco Yeast’substitute with ‘Edmonds Surebake Yeast.’WaterTap water is used in all recipes. If using water incold climates or from the refrigerator, allow waterto come to room temperature. Extremes of hot orcold water will prevent the yeast activating.EggsEggs are used in some bread recipes and provideliquid, help with rising and increase the nutritionalvalue of the bread. They give flavour andtenderness and are usually used in the sweetertype of breads.Other IngredientsFruit, nuts, chocolate chips, etc. are addedwhen the bread machine sounds 8 short ‘beeps’approximately 5 minutes before the end of thesecond kneading when using the ‘BASIC’, ‘BASICRAPID’, ‘WHOLEWHEAT’, ‘WHOLEWHEAT RAPID’,‘FRENCH’ and ‘SWEET’ settings. If added beforethis stage, excessive kneading will cause theingredients to break down, rather than hold theirshape.Jam setting mix‘Jam Setta’ brand setting mix contains theingredient ‘pectin’ which is a naturally occurringsubstance found in fresh fruit. The addition of‘Jam Setta’ to the jam recipes helps the jamto set. This product is available in 50g packetsnationally from supermarkets and some hardwarestores.NEW ZEALAND ONLY: ‘King Jam Setting Mix’isavailable in 70g sachets from majorsupermarkets.For more information about bread mixes pleasecontact the relevant number listed below, orrefer to contact details on the packaging of thebread mix.Defiance: 1800 628 883Laucke: 1300 133 331Kitchen Collection: 1800 645 515Elfin (New Zealand only): 0800 110 800For more information about Bread or Baker’sFlour please contact the relevant number listedbelow, or refer to contact details on the package.Defiance White Baker’s Flour: 1800 628 883Laucke Wallaby Baker’s Flour: 1300 133 331Elfin/Champion High Grade Plain Flour (NewZealand only): 0800 110 800For more information about Bread Improverplease contact:Lowan Wholefoods: 1800 355 718Ensure the collapsible kneading bladeis in the upright position before addingingredients to the bread pan.Do measure ingredients accurately –weighed measurements are more accuratethan volumetric 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%, for example, genericbrands of plain flour.Don’t use tableware cups and 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 ofbread or the bread pan as this may causedamage to the non-stick coating.Don’t operate the machine if anyingredients have spilled over or aroundthe element. Wipe away any spills first toprevent smoking occurring in the bakingcycle.Never Use the ‘PRESET TIMER’ setting for recipesthat contain perishable items, such aseggs, cheese, milk, cream and meats.Never Use self-raising flour to make yeastedbread unless recipe states otherwise.Never Immerse your bread machine or bread panin water.Tip:Tip:Tip:Tip:If you live in an area with a high altitude(above 900m) you will probably need toalter your bread recipe, as the higher thealtitude, the lower the air pressure, thefaster the dough will rise. Try reducing theyeast by 1 ⁄4 teaspoon.If the weather is hot and humid, reducethe yeast by 1 ⁄4 teaspoon to avoid overrising of the dough.Flour properties can alter on a seasonalor storage basis, therefore it may benecessary to adjust the water and flourratio. This can be determined after tenminutes of the kneading cycle. Simplyopen the lid of the bread machine and ifthe dough is too sticky, add a little moreflour, 1 tablespoon at a time, until thedough reaches a firmer consistency. If thedough is too dry add a little more water,1 teaspoon at a time until a softer, morepliable dough results. After being properlykneaded, dough with the correct amountof water should form into a smooth, roundball.When hand-shaping dough for rolls, weigheach piece of dough for more evenly sizedrolls.20 21

Questions and AnswersQuestions and Answers continuedAbout Ingredients:Q: Can other bread recipes be made in thismachine?A: The recipes in this book are sized so that thedough is kneaded properly and the finishedbread does not exceed the bread pan capacity.Use only recipes with similar quantities ofingredients.Q: Can fresh milk be used instead of dry milk?A: Yes – but not when using the ‘PRESET TIMER’.Bread made with fresh milk will have a heaviertexture than bread made with milk powder.If using fresh milk substitute the water withfresh milk and omit the milk powder. Scald themilk and cool before adding to the other doughingredients.Q: Can butter or margarine be used in place ofoil?A: Yes, but the bread crumb may appear a morecreamy, 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 powdered or liquidartificial sweeteners. However granulated‘SPLENDA’ was successfully tested duringrecipe development. When substituting honeyor similar 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 waterretention in the dough, as well as affect mixing,the strength of gluten development and thefermentation of the yeast. In the finished bread,salt improves the loaf shape, crumb structureand crust colour, as well as extending shelf lifeand enhancing flavour.Q: Why do the ingredients need to be placed intothe pan in the specified order?A: To ensure all dry ingredients are mixedwith water and to avoid the yeast activatingprematurely with the water when using the‘PRESET TIMER’.About Baking Bread:Q: The bread setting 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 for30 minutes or less during the operation,the Baker’s Oven has a 30 minute memoryfunction, that will automatically resume breadmaking, where it was interrupted, when poweris restored.A: If the operation cannot be resumed or thesetting is cancelled:A: During the kneading stage – Reselect the breadsetting again and allow dough to re-knead andcontinue through the rising and baking process.The result may be a loaf higher in volume andlighter in texture.A: During the rising stage – Turn the breadmachine off. Leave the dough in the pan and inthe baking chamber with the lid closed. Allowthe dough to rise until almost near the top ofthe pan. Turn the bread machine on. Select the‘BAKE ONLY’ setting, set time for between 5minutes and 2 hours. Press the ‘Start’ button.A: During the baking cycle – Select the ‘BAKEONLY’ setting. Select required baking time(Between 5 minutes and 2 hours). Press the‘Start’ button.Q: What happens if the bread isn’t removedwhen the bake cycle is complete?A: The bread machine will automatically go intoa keep warm cycle, (in the ‘BASIC’, ‘BASICRAPID’, ‘WHOLEWHEAT’, ‘WHOLEWHEATRAPID’, ‘GLUTEN FREE’, ‘FRENCH’ and ‘SWEET’settings) holding the temperature of the breadfor up to 60 minutes. However, as the loafcools it gives off steam which can’t escapefrom the bread pan. The bread crust maybecome soft and the loaf may slightly lose itsshape.Q: Why did the bread not rise?A: There may be several reasons. Check theprotein level of the flour and use-by-date of theyeast. The yeast may have failed to activate,the yeast measurements may be inaccurate orsometimes people just forget to add the yeast.Q: Why do large holes appear inside the bread?A: Occasionally air bubbles will concentrate at acertain location during the last rising and willbake in this state. This could be caused by toomuch water and/or yeast or insufficient flour.Check the recipe ingredients and method ofweighing/measuring.Q: Why does the top of the bread collapse?A: Usually this is because the ingredients arenot in balance or a low protein flour is used.Check the method of weighing/measuring theingredients. Too much yeast, water or otherliquid ingredients, or insufficient flour, maycause the bread to be pale on top and collapsewith baking.Q: Why does bread colour differ?A: This is probably because the ingredients usedin each recipe may vary. A different crustcolour may also have been selected.Q: Are the room and water temperaturesimportant?A: Yes – Room and water temperature influencesyeast activity and therefore can affect thequality of your bread. The average roomtemperature is approximately 20-25ºC. Water atroom temperature should also be used.NEVER use hot water as it will kill the yeast.About Using the Timer:NoteQ: Why can’t the ‘PRESET TIMER’ be set past 13hours?A: The ingredients may deteriorate in quality orferment if they are left inside the bread pan formany hours. This is especially the case duringsummer, when the ‘PRESET TIMER’ should beset to a shorter period of time.Q: Why can’t some ingredients be used with the‘PRESET TIMER’?A: Most protein foods, such as milk, cheese, eggs,bacon, etc., are perishable and will deteriorateif left unrefrigerated for more than one hour.22 23

Control Panel MessagesCare, Cleaning and StorageError DetectionWhen the ‘Start’ button has been pressed tobegin the process and there is a problem relatingto the sensor, the machine will ‘beep’ twice andthen flash the particular error message specific tothe problem.There are 4 different error messages:errormessageproblemE:01 If attempting to use the bread machineshortly after a loaf has been baked, itsinterior will still be warm, that is, the sensortemperature will still be above 40ºC.correctionPress ‘STOP’ to reset. Open the lid andremove the bread pan to cool. Always allowthe bread machine sufficient time to coolbefore using again.E:02 Contact your nearest authorised BrevilleService Centre (refer to the back page fordetails).E:03 Contact your nearest authorised BrevilleService Centre (refer to the back page fordetails).E:04 Contact your nearest authorised BrevilleService Centre (refer to the back page fordetails).Before cleaning your bread machine, switch offand then unplug from the power outlet and allowthe bread machine to cool completely.Bread MachineThe inside and outside of the bread machine andthe lid should be wiped with a soft, damp cloththen dried thoroughly. If over spills such as flour,nuts, sultanas, etc., occur in the baking chamber,carefully remove, using a damp cloth. Before reusingyour bread machine ensure that all parts arecompletely dry.NEVER immerse the bread machine or thebread pan in water.NoteBread Pan and Kneading BladeThe inside of the bread pan and collapsiblekneading blade are coated with a high quality,non-stick coating. As with any non-stick coatedsurface, NEVER use metal utensils or abrasivecleaners on these items.To clean the bread pan and blades:Half fill the bread pan with soapy water (use anon-abrasive detergent), allow to stand for 10-20minutes. Remove the kneading blade and cleanboth blade and inside of bread pan using a softcloth. Be sure to remove any crust or dough thatmay become lodged around the drive shaft andthe kneading blade. Take care not to scratch thenon-stick surface on the inside of the bread panand the kneading blade.DO NOT USE HARSH CLEANERS, ABRASIVES,BRUSHES OR STEEL WOOL.NEVER WASH THE BREAD PAN OR KNEADINGBLADE IN THE DISHWASHER.To clean the collapsible blade:Particular care should be used to clean the hingedarea of the collapsible blade. After soaking inwarm, soapy water for 10-20 minutes, use awooden toothpick or thin wooden skewer toremove any bread residue from the hinged area.Failure to clean the hinged area may eventuallyresult in the collapsible blade not workingeffectively.Some discolouration may appear on the breadpan over time. This is a natural effect causedby moisture and steam and will not affect thebread in any way.NoteStorageWhen storing the bread machine, switch off andthen remove the power plug from the poweroutlet. Ensure it is completely cool, clean and dry.Place the bread pan and kneading blades into thebaking chamber and close the lid. Do not placeheavy objects on top of the lid. Store the breadmachine upright.Replacement Bread Pan andBladesBoth the collapsible blade and bread pan coatingare operating parts of the machine and as suchare subject to normal wear and tear over the lifeof the machine. Depending on your usage of thebread machine they may need replacement if thebread begins to stick.Spare PartsReplacement parts are available from BrevilleSpare Parts:Australia Customer Service: 1300 139 798New Zealand Customer Service: 0800 253 00724 25

Troubleshooting Guide - RecipeTroubleshooting Guide - Recipe (continued)FlourSugarSaltWater/liquidYeastBread mixRoomtemperatureBreadsinks inthe centreOverbrownedStickypatch ontop ofbreadDoughycentreHeavydensetextureNot measuredcorrectly • • • •Low % protein • •Passeduse-by-date • •Self raising flourused • • •Not measuredcorrectly • • • • •Not measuredcorrectly•Not measuredcorrectly • • •Too hotToo cold•Not measuredcorrectly • •Not measuredcorrectly • • • •Used in place offlour • • • • •Too hotToo hot••CoarseholeytextureBread risestoo muchBreaddoesn’triseenoughCorrective actionRef page• • Check method of weighing/measuring ingredients 17• Use suitable high protein flour or add gluten flour 18• Discard and use fresh flour 21Use bread or plain flour - self-raising flour 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 20• Water must be between 20-25ºC 20• Use metric measuring spoons 17• • • Check method of weighing/measuring 17• • •Bread mix already contains salt, sugar, etc. andcannot be substituted for flour• • Room temperature must be less than 28ºC 23• Room temperature must be more than 10ºC 23181826 27

Troubleshooting Guide - Baker’s OvenTroubleshooting Guide - Baker’s Oven (continued)MachineMachinewill notoperateError codeE01 inDisplayWindowIngredientsnot mixedAppliance unplugged • •Kneading blade not on shaftSelected setting incorrectPower interruption (refer to pages 15 and 22)Stop button pressed after starting machine (refer to page 22)Machine has not cooled from previous use • ••••Bread notbakedBread risestoo muchBakedbread isdampUnderbrownedcrustPreset timerdid notfunction• •• •• •Bread notsufficientlybaked• •Loaf issmallLid opened during rising or bakingHot bread left in pan too longIncorrect crust colour selectionStart button not pressed • •Bread pan unseated••• • ••••28 29

ContentsPageEasy Bake RecipesTraditional FavouritesFlavoured White BreadFlavoured Sweet BreadFlavoured Wholemeal BreadRapid BreadDoughYeast Free & Muffin BreadGluten Free BreadPrepackaged Bread MixesJust JamGlazesNotesR3R8R11R17R20R23R29R33R37R41R43R44 Abbrevations: tsp = teaspoon tbl = tablespoon R

Traditional FavouritesTraditional Favourites continuedThere are many breads that we all like to place in our lunch box. This section includes a variety ofbreads made from all natural ingredients. After tasting all of these recipes, you just might discover a newfound favourite.Procedure1.2.3.4.5.6.7.8.9.Place ingredients into the bread pan, in theexact order listed in the recipe.Wipe spills from outside of bread pan.Lock the bread pan into position in the bakingchamber and close the lid.Press ‘SELECT’ to access the setting asspecified in the following recipes. Each breadsetting and the dough setting will default to1KG MEDIUM (crust colour).Press ‘LOAF SIZE’ to select 750g (0.75KG) ifrequired.Press ‘CRUST’ once for DARK or twice forLIGHT if required.Press ‘START’.At the end of the program, press ‘STOP’.Remove bread from bread machine and breadpan. Cool on rack.Ensure the collapsible kneading blade is in theupright position before adding ingredients.NoteSequence for ‘BASIC’ setting:SIZE1kg750gCRUST1STKNEAD 2NDKNEAD RISE1STPUNCHDOWN2NDRISEPUNCHDOWN3RDRISEBAKETIMELIGHT 3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 46minMEDIUM 3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 58minDARK 3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 65minLIGHT 3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 41minMEDIUM 3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 53minDARK 3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 60minTOTALTIME2hr46min2hr58min3hr05min2hr41min2hr53min3 hr00minADD-IN BEEPS:The Baker’s Oven ‘beeps’ 8 times at 5 minutes before the end of the second knead. Extra ingredientssuch as fruit, nuts, etc. should be added at this time.Basic White BREADINGREDIENTS 1kg 750gWater 350ml 300mlOil 2 tbl 1 tblSalt 2 tsp 1½ tspSugar 2 tbl 1½ tblBread flour 650g /4 1 ⁄3 cups450g /3 cupsMilk powder 2 tbl 1 tblBread 1 tsp 3⁄4 tspimproverTandaco yeast 1½ tsp 1¼ tspSETTING: 1 (BASIC) LIGHT/MEDIUM/DARKMilk BreadNot suitable for ‘Preset Timer’.INGREDIENTS 1kg 750gFull cream milk, 370ml 310mlscalded & cooledOil 1 tbl 3 tspSalt 1¾ tsp 1½ tspSugar 2 tbl 1½ tblBread flour 600g /4 cups450g /3 cupsBread improver 1 tsp ¾ tspTandaco yeast 1¾ tsp 1½ tspSETTING: 1 (BASIC) LIGHT/MEDIUM/DARKR Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R

Traditional Favourites continuedTraditional Favourites continuedSequence for ‘FRENCH’ setting:Sequence for ‘WHOLEWHEAT’ setting:SIZE1kg750gCRUST1STKNEAD 2NDKNEAD RISE1STPUNCHDOWNLIGHT 3 min 20 min 40 min 10secsMEDIUM 3 min 20 min 40 min 10secsDARK 3 min 20 min 40 min 10secsLIGHT 3 min 20 min 40 min 10secsMEDIUM 3 min 20 min 40 min 10secsDARK 3 min 20 min 40 min 10secs2NDRISEPUNCHDOWN30 min 12secs30 min 12secs30 min 12secs30 min 12secs30 min 12secs30 min 12secs3RDRISEBAKETIME60 min 55min60 min 60min60 min 67min60 min 50min60 min 55min60 min 62minTOTALTIME3hr28min3hr33min3hr40min3hr23min3hr28min3hr35minSIZE1kg750gCRUST1STKNEAD 2NDKNEAD RISE1STPUNCHDOWNLIGHT 3 min 20 min 30 min 10secsMEDIUM 3 min 20 min 30 min 10secsDARK 3 min 20 min 30 min 10secsLIGHT 3 min 20 min 30 min 10secsMEDIUM 3 min 20 min 30 min 10secsDARK 3 min 20 min 30 min 10secs2NDRISEPUNCHDOWN3RDRISEBAKETIME20 min 6 secs 65 min 48min20 min 6 secs 65 min 53min20 min 6 secs 65 min 55min20 min 6 secs 65 min 43min20 min 6 secs 65 min 48min20 min 6 secs 65 min 50minTOTALTIME3hr06min3hr11min3hr13min3hr01min3hr06min3hr08minADD-IN BEEPS:The Baker’s Oven ‘beeps’ 8 times at 5 minutes before the end of the second knead. Extra ingredientssuch as fruit, nuts, etc. should be added at this time.French BreadINGREDIENTS 1kg 750gWater 350ml 300mlOil 3 tsp 2 tspSalt 2 tsp 1½ tspSugar 2 tsp 1½ tspBread flour 650g /4 1 ⁄3 cupsBreadimprover500g /3 1 ⁄3 cups1 tsp 3⁄4 tspTandaco yeast 1½ tsp 1¼ tspSETTING: 6 (FRENCH) LIGHT/MEDIUM/DARKADD-IN BEEPS:The Baker’s Oven ‘beeps’ 8 times at 5 minutes before the end of the second knead. Extra ingredientssuch as fruit, nuts, etc. should be added at this time.100% Wholemeal BreadINGREDIENTS 1kg 750gWater 380ml 320mlOil 2½ tbl 2 tblSalt 2 tsp 1½ tspSugar 3 tbl 2½ tblWholemeal plainflour560g /3 3 ⁄4 cups450g /3 cupsGluten flour 3 tbl 2½ tblMilk powder 2 tbl 1½ tblBread improver 1 tsp 3⁄4 tspTandaco yeast 2 tsp 1½ tspSETTING: 3 (WHOLEWHEAT)LIGHT/MEDIUM/DARKR Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R

Traditional Favourites continuedFlavoured White BreadMultigrain BreadINGREDIENTS 1kg 750gWater 370ml 310mlOil 3 tbl 2 tblSalt 2 tsp 1½ tspSugar 3 tbl 2 tblBread flour 375g /2½ cupsWholemeal plainflour225g /1½ cups300g /2 cups150g /1 cupGluten flour 2 tbl 1 tblMilk powder 2 tbl 1½ tblBread improver 1 tsp 3⁄4 tspSunflower seeds 3½ tbl 3 tblKibble wheat 3½ tbl 3 tblWhole linseeds 2½ tbl 2 tblSesame seeds 2½ tbl 2 tblCrackedbuckwheat1½ tbl1 tblTandaco yeast 1½ tsp 1¼ tspSETTING: 3 (WHOLEWHEAT)LIGHT/MEDIUM/DARKRecipes in this section have the addition of seeds, nuts or other flavour enhancing ingredients. Theaddition occurs mostly at the sound of the ‘beeps’. Therefore these recipes are not suitable to use on thePreset Timer.Procedure1. 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 bakingchamber and close the lid.4. Press ‘SELECT’ to access the setting asspecified in the following recipes. Each breadsetting and the dough setting will default to1kg MEDIUM (crust colour).5. Press ‘LOAF SIZE’ to select 750g (0.75KG) ifrequired.6. Press ‘CRUST’ once for DARK or twice forLIGHT if required.7. Press ‘START’.8. At the end of the program, press ‘STOP’.9. Remove bread from bread machine and breadpan. Cool on rack.ADD-IN BEEPS:The Baker’s Oven ‘beeps’ 8 times at 5 minutesbefore the end of the second knead. Extraingredients such as fruit, nuts, etc. should beadded at this time.Pumpkin & Pepita BreadINGREDIENTS 1kg 750g(0.75KG)Water 220ml 180mlOil 3 tbl 2 tblCooked pumpkin,well drained &mashed175g /¼ cup140g /½ cupSalt 2 tsp 1½ tspSugar 2 tbl 1½ tblBread flour 600g /4 cups450g /3 cupsMilk powder 2 tbl 1½ tblBread improver 1 tsp 3⁄4 tspGluten flour 3 tsp 2 tspGround cumin 1 tsp 3⁄4 tspGround nutmeg ½ tsp ¼ tspTandaco yeast 1½ tsp 1¼ tsp ADD AT THE BEEPS:Pepita seeds 80g /½ cup50g /1⁄3 cupSETTING: 1 (BASIC) LIGHT/MEDIUM/DARKEnsure the collapsible kneading bladeis in the upright position before addingingredients.NoteR Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R

Flavoured White Bread continuedFlavoured White Bread continuedSweet Corn & Capsicum BreadCarrot & Edam BreadGrain Mustard & Herb BreadPeanut Sate BreadINGREDIENTS 1kg 750gINGREDIENTS 1kg 750gINGREDIENTS 1kg 750gINGREDIENTS 1kg 750gWater 240ml 210mlWater 270ml 250mlWater 300ml 280mlWater 320ml 270mlOil 3 tbl 2 tblOil 3 tbl 2 tblOil 3 tbl 2 tblOil 2 tbl 1 tblSalt 2 tsp 1½ tspSalt 1¾ tsp 1½ tspSalt 1½ tsp 1 tspLaksa Curry Mix 1½ tbl 1 tblSugar 2½ tbl 2 tblSugar 2½ tbl 2 tblSugar 2½ tbl 2 tblSalt 1¼ tsp 1 tspCannedcreamed corn4½ tbl4 tblBread flour 600g / 4 cups 450g / 3 cupsMilk powder 2 tbl 1½ tblBread flour 600g / 4 cups 450g / 3 cupsGluten flour 3 tsp 3 tspBreadimprover1 tsp 1 tspBread flour 600g /4 cups450g /3 cupsBread improver 1 tsp 1 tspMilk powder 2 tbl 1½ tblSugar 2 tbl 1 tblBread flour 600g /4 cups450g /3 cupsGluten flour 3 tsp 3 tspGluten flour 3 tsp 2 tspMilk powder 2 tbl 2 tblWholegrain mustard 1 tbl 3 tspBread improver 1 tsp 1 tspBread improver 1½ tsp 1 tspCajun seasoning 1 tsp ½ tspTandaco yeast 1½ tsp 1¼ tsp ADD AT THE BEEPS:Canned cornkernels, drained& dried2½ tbl 2 tblChopped redcapsicum2½ tbl2 tblSETTING: 1 (BASIC) LIGHT/MEDIUM/DARKDried dill 1¼ tsp 1 tspCracked blackpeppercorns1¼ tsp1 tspTandaco yeast 1½ tsp 1¼ tsp ADD AT THE BEEPS:Grated carrot 60g / 2 ⁄3 cup 45g / ½ cupGrated EdamcheeseFinely choppedshallots70g / 2 ⁄3 cup1½ tbl50g / ½ cup1 tblTandaco yeast 1½ tsp 1¼ tsp ADD AT THE BEEPS:Fresh mixed herbsof your choice,chopped4 tbl 3 tblSETTING: 1 (BASIC) LIGHT/MEDIUM/DARKMilk powder 2 tbl 2 tblTandaco yeast 1¾ tsp 1½ tsp ADD AT THE BEEPS:Crushed nuts 70g / 1 ⁄3 cup 50g / ¼ cupSETTING: 1 (BASIC) LIGHT/MEDIUM/DARKSETTING: 1 (BASIC) LIGHT/MEDIUM/DARKR Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R10

Flavoured Sweet BreadFlavoured Sweet Bread continuedMost of the recipes in this section have the addition of nuts, chocolate, sultanas or other flavourenhancing ingredients. The addition occurs mostly at the sound of the beeps towards the end of thesecond kneading cycle. Therefore these recipes are not suitable to use with the Preset Timer.Procedure1. Place ingredients into the bread pan, in theexact order listed in the recipe.2.3.4.5.6.7.8.9.Wipe spills from outside of bread pan.Lock the bread pan into position in the bakingchamber and close the lid.Press ‘Select’ to access the setting asspecified in the following recipes. Each breadsetting and the dough setting will default to1kg MEDIUM (crust colour).Press ‘Loaf Size’ to select 750g (0.75KG) ifrequired.Press ‘Crust’ once for DARK or twice forLIGHT if required.Press ‘Start’.At the end of the program, press ‘Stop’.Remove bread from bread machine and breadpan. Cool on rack.Sequence for ‘SWEET’ setting:SIZE1kg750gCRUST1STKNEAD 2NDKNEAD RISE1STPUNCHDOWN2NDRISEPUNCHDOWN3RDRISELIGHT 5 min 20 min 40 min 10 secs 25 min 7 secs 55 min 55minMEDIUM 5 min 20 min 40 min 10 secs 25 min 7 secs 55 min 62minDARK 5 min 20 min 40 min 10 secs 25 min 7 secs 55 min 68minLIGHT 5 min 20 min 40 min 10 secs 25 min 7 secs 55 min 50minMEDIUM 5 min 20 min 40 min 10 secs 25 min 7 secs 55 min 57minDARK 5 min 20 min 40 min 10 secs 25 min 7 secs 55 min 63minTOTALTIME3hr20min3hr27min3hr33min2hr15min3hr22min3hr28minADD-IN BEEPS:The Baker’s Oven ‘beeps’ 8 times at 5 minutes before the end of the second knead. Extra ingredientssuch as fruit, nuts, etc. should be added at this time.Ensure the collapsible kneading bladeis in the upright position before addingingredients.NoteR11 Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R12

Flavoured Sweet Bread continuedFlavoured Sweet Bread continuedRich Fruit LoafLemon & Poppy Seed BreadStrawberry & Pistachio LoafLime & Caraway BreadINGREDIENTS 1kg 750gINGREDIENTS 1kg 750gINGREDIENTS 1kg 750gINGREDIENTS 1kg 750gWater 340ml 290mlWater 310ml 250mlWater 270ml 250mlWater 300ml 250mlOil 3 tbl 2 tblSalt 1½ tsp 1½ tspGrated orangerind2½ tsp2 tspLemon ButterSpread3 tbl 2 tblOil 1½ tbl 1 tblSalt 2 tsp 1½ tspStrawberryjam3 tbl 3 tblOil 3 tbl 2 tblSalt 1½ tsp 1¼ tspLimemarmalade3 tbl 3 tblOil 3 tbl 2 tblSalt 2 tsp 1½ tspBrown sugar 2½ tbl 2 tblBread flour 600g / 4 cups 450g / 3 cupsGluten flour 3 tsp 2 tspBreadimprover1 tsp 3⁄4 tspMilk powder 2 tbl 1 1 ⁄2 tblMixed spice 1 tbl 3⁄4 tblTandaco yeast 1½ tsp 1¼ tsp ADD AT THE BEEPS:Fruit medley 60g / 1 ⁄3 cup 45g / ¼ cupBread flour 600g / 4 cups 450g / 3 cupsBread improver 1 tsp 3⁄4 tspMilk powder 2 tbl 1 1 ⁄2 tblTandaco yeast 1½ tsp 1¼ tsp COMBINE THE FOLLOWING & ADD AT THE BEEPS:Grated lemonrind2½ tsp 2 tspPoppy seeds 2 tbl 1½ tblOil 1½ tbl 1 tblSETTING: 7 (SWEET) LIGHT/MEDIUM/DARKBread flour 560g /3 3 ⁄4 cups450g /3 cupsGluten flour 3 tsp 2 tspBreadimprover1 tsp 3⁄4 tspMilk powder 2 tbl 1½ tblTandaco yeast 1½ tsp 1¼ tsp ADD AT THE BEEPS:StrawberryFruit Bars,chopped70g /3½ bars60g /3 barsBread flour 600g / 4 cups 450g / 3 cupsBreadimprover1 tsp 1 tspMilk powder 2 tbl 1½ tblTandaco yeast 1½ tsp 1¼ tsp ADD AT THE BEEPS:Grated limerind2½ tsp 2 tspCaraway seeds 2½ tsp 2 tspSETTING: 7 (SWEET) LIGHT/MEDIUM/DARKSultanas 2 tbl 1 tblPrunes,chopped1½ tbl1 tblPistachio nuts,choppped3½ tbl3 tblSETTING: 7 (SWEET) LIGHT/MEDIUM/DARKGlace cherries,halved1½ tbl1 tblSETTING: 7 (SWEET) LIGHT/MEDIUM/DARKR13 Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R14

Flavoured Sweet Bread continuedFlavoured Sweet Bread continuedGlace Pear & Ginger BreadApple Spice BreadChoc Raisin & Peanut BreadTriple Banana BreadINGREDIENTS 1kg 750gINGREDIENTS 1kg 750gINGREDIENTS 1kg 750gINGREDIENTS 1kg 750gWater 330ml 270mlWater 360ml 280mlWater 320ml 270mlWater 250ml 210mlOil 3 tbl 2 tblOil 3 tbl 2 tblOil 3 tbl 2 tblOil 2 tbl 2 tblSalt 1¾ tsp 1¼ tspLight brownsugar2½ tbl2 tblBread flour 600g / 4 cups 450g / 3 cupsGluten flour 3 tsp 3 tspBreadimprover1 tsp 1 tspMilk powder 2 tbl 2 tblTandaco yeast 1½ tsp 1¼ tsp ADD AT THE BEEPS:Glace pear,chopped60g / 1 ⁄3 cup 45g / ¼ cupGlace ginger,chopped60g / ½ cup30g / ¼ cupSETTING: 7 (SWEET) LIGHT/MEDIUM/DARKSalt 2 tsp 1½ tspSugar 1½ tbl 1 tblBread flour 600g /4 cups450g /3 cupsGluten flour 1 tbl 3 tspBread improver 1 tsp 3⁄4 tspMilk powder 2 tbl 1 1 ⁄2 tblMixed spice 1 tbl 3 tspTandaco yeast 1½ tsp 1¼ tsp ADD AT THE BEEPS:Dried apple,chopped40g / ½ cup 20g / ¼ cupSETTING: 7 (SWEET) LIGHT/MEDIUM/DARKSalt 2 tsp 1½ tspSugar 2½ tbl 2 tblBread flour 560g /3¾ cups450g /3 cupsBread improver 1 tsp 3⁄4 tspMilk powder 2 tbl 1 1 ⁄2 tblTandaco yeast 1½ tsp 1¼ tsp ADD AT THE BEEPS:Choc Peanuts 55g / 1 ⁄3 cup 40g / ¼ cupChoc Raisins 55g / 1 ⁄3 cup 40g / ¼ cupSETTING: 7 (SWEET) LIGHT/MEDIUM/DARKBanana,ripened,mashed135g /1⁄3 cup100g /¼ cupSalt 2 tsp 1½ tspSugar 2 tbl 1½ tblBread flour 560g /3 3 ⁄4 cups450g /3 cupsBread improver 1 tsp 3⁄4 tspMilk powder 2 tbl 1 1 ⁄2 tblTandaco yeast 1½ tsp 1¼ tsp ADD AT THE BEEPS:Dried bananachips, crushed2½ tbl 2 tblBanana fruitbars, chopped60g /2½ bars40g /2 barsSETTING: 7 (SWEET) LIGHT/MEDIUM/DARKR15 Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R16

Wholemeal Flavoured BreadWholemeal Flavoured Bread continuedThe recipes in this section use ingredients such as wholemeal flour, rye flour and other grains or cereals.The wholewheat setting has been designed with this in mind, providing longer rising times to produce aloaf of bread lighter in texture and higher in volume.Procedure1.2.3.4.5.6.7.8.9.Place ingredients into the bread pan, in theexact order listed in the recipe.Wipe spills from outside of bread pan.Lock the bread pan into position in the bakingchamber and close the lid.Press ‘Select’ to access the setting asspecified in the following recipes. Each breadsetting and the dough setting will default to1KG MEDIUM (crust colour).Press ‘Loaf Size’ to select 750g (0.75KG) ifrequired.Press ‘Crust’ once for DARK or twice forLIGHT if required.Press ‘Start’.At the end of the program, press ‘Stop’.Remove bread from bread machine and breadpan. Cool on rack.ADD-IN BEEPS:The Baker’s Oven ‘beeps’ 8 times at 5 minutesbefore the end of the second knead. Extraingredients such as fruit, nuts, etc. should beadded at this time.50/50 Wholemeal BreadINGREDIENTS 1kg 750gWater 370ml 300mlOil 3 tbl 2 tblSalt 2 tsp 1½ tspSugar 3 tbl 2 tblWholemealplain flour300g / 2 cups225g / 1½ cupsBread flour 300g / 2 cups 225g / 1½ cupsGluten flour 2 tbl 1½ tblBreadimprover1 tsp 3⁄4 tspMilk powder 2 tbl 1½ tblTandacoyeast1½ tspSETTING: 3 (WHOLEWHEAT)LIGHT/MEDIUM/DARK1¼ tspFibre Plus Wholemeal BreadINGREDIENTS 1kg 750gWater 370ml 310mlOil 3 tbl 2 tblSalt 2 tsp 1½ tspBrown sugar 3 tbl 2 tblWholemeal plainflour375g /2½ cupsBread flour 225g /1½ cups300g /2 cups150g /1 cupWheat bran 3 tbl 2 tblWheat germ 3 tbl 2 tblCracked wheat 1½ tbl 1 tblGluten flour 2½ tbl 2 tblBread improver 1 tsp 3⁄4 tspMilk powder 2 tbl 1 1 ⁄2 tblTandaco yeast 1½ tsp 1¼ tspSETTING: 3 (WHOLEWHEAT)LIGHT/MEDIUM/DARKBran Flake BreadINGREDIENTS 1kg 750gWater 390ml 320mlOil 3 tbl 2 tblSalt 2 tsp 1½ tspLight brownsugarWholemealplain flour4 tbl 3 tbl300g /2 cupsBread flour 300g /2 cups225g /1½ cups225g /1½ cupGluten flour 2½ tbl 2 tblBread improver 1 tsp 1 tspMilk powder 2 tbl 2 tblTandaco yeast 1½ tsp 1¼ tsp ADD AT THE BEEPS:Bran Flakecereal40g / 2 ⁄3 cup 30g / ½ cupSETTING: 3 (WHOLEWHEAT)LIGHT/MEDIUM/DARKEnsure the collapsible kneading blade is in theupright position before adding ingredients.NoteR17 Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R18

Wholemeal Flavoured Bread continuedRapid BreadLight Rye BreadINGREDIENTS 1kg 750gWater 320ml 270mlOil 3 tbl 2 tblGolden syrup 2 tbl 1½ tblSalt 2 tsp 1½ tspBread flour 415g /2¾ cupsRye flour 240g /2 cups300g /2 cups180g /1½ cupsGluten flour 2 tbl 1 tblBread improver 1 tsp 3⁄4 tspMilk powder 2 tbl 1½ tblTandaco yeast 2 tsp 1½ tspSETTING: 3 (WHOLEWHEAT)LIGHT/MEDIUM/DARKSoy & Linseed BreadINGREDIENTS 1kg 750gWater 370ml 310mlOil 3 tbl 2 tblSalt 2 tsp 1½ tspSugar 2½ tbl 2 tblWholemeal plainflour300g /2 cupsBread flour 300g /2 cups225g /1½ cups225g /1½ cupSoy flour 2½ tbl 2 tblGluten flour 3 tbl 2 tblBread improver 1 tsp 3⁄4 tspMilk powder 2 tbl 1 1 ⁄2 tblTandaco yeast 1½ tsp 1¼ tsp ADD AT THE BEEPS:Linseeds 2½ tbl 2 tblSoy Grits 2½ tbl 2 tblSETTING: 3 (WHOLEWHEAT)LIGHT/MEDIUM/DARKThe recipes in this section have been developed to produce a loaf of bread similar in volume to thatof bread made on any of the longer bread cycles. Unless otherwise stated, most of the yeasted breadrecipes can be baked on this cycle, however the volume will be slightly reduced and the texture a littlemore dense.Procedure1.2.3.4.5.6.7.8.9.Place ingredients into the bread pan, in theexact order listed in the recipe.Wipe spills from outside of bread pan.Lock the bread pan into position in the bakingchamber and close the lid.Press ‘Select’ to access the setting asspecified in the following recipes. Each breadsetting and the dough setting will default to1KG MEDIUM (crust colour).Press ‘Loaf Size’ to select 750g (0.75KG) ifrequired.Press ‘Crust’ once for DARK or twice forLIGHT if required.Press ‘Start’.At the end of the program, press ‘Stop’.Remove bread from bread machine and breadpan. Cool on rack.Ensure the collapsible kneading blade is in theupright position before adding ingredients.NoteR19 Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R20

Rapid Bread continuedRapid Bread continuedSequence for ‘BASIC RAPID’ setting:setting:SIZE1kg750gCRUST1STKNEAD 2NDKNEAD RISE1STPUNCHDOWNLIGHT 3 min 18 min 15 min 10secsMEDIUM 3 min 18 min 15 min 10secsDARK 3 min 18 min 15 min 10secsLIGHT 3 min 18 min 15 min 10secsMEDIUM 3 min 18 min 15 min 10secsDARK 3 min 18 min 15 min 10secs2NDRISEPUNCHDOWN10 min 12secs10 min 12secs10 min 12secs10 min 12secs10 min 12secs10 min 12secs3RDRISEBAKETIME32 min 42min32 min 50min32 min 54min32 min 37min32 min 45min32 min 49minTOTALTIME2hr00min2hr08min2hr12min1hr55min2hr03min2hr07minSIZE1kg750gCRUST1STKNEAD 2NDKNEAD RISE1STPUNCHDOWNLIGHT 3 min 18 min 26 min 10secsMEDIUM 3 min 18 min 26 min 10secsDARK 3 min 18 min 26 min 10secsLIGHT 3 min 18 min 26 min 10secsMEDIUM 3 min 18 min 26 min 10secsDARK 3 min 18 min 26 min 10secs2NDRISEPUNCHDOWN3RDRISEBAKETIME16 min 6 secs 58 min 45min16 min 6 secs 58 min 50min16 min 6 secs 58 min 57min16 min 6 secs 58 min 40min16 min 6 secs 58 min 45min16 min 6 secs 58 min 52minTOTALTIME2hr46min2hr51min2hr58min2hr41min2hr46min2hr53minADD-IN BEEPS:The Baker’s Oven ‘beeps’ 8 times at 5 minutes before the end of the second knead. Extra ingredientssuch as fruit, nuts, etc. should be added at this time.ADD-IN BEEPS:The Baker’s Oven ‘beeps’ 8 times at 5 minutes before the end of the second knead. Extra ingredientssuch as fruit, nuts, etc. should be added at this time.Basic White LoafINGREDIENTS 1kg 750gWater 340ml 290mlOil 3 tbl 2 tblSalt 2 tsp 1½ tspSugar 2½ tbl 2 tblBread flour 650g /4 3 ⁄4 cups450g /3 cupsBread improver 1 tsp 3⁄4 tspMilk powder 2½ tbl 2 tblTandaco yeast 2¼ tsp 2 tspSETTING: 2 (BASIC RAPID)LIGHT/MEDIUM/DARKSequence for ‘WHOLEWHEAT RAPID’100% WholeMEAL BreadINGREDIENTS 1kg 750gWater 340ml 300mlOil 2 tbl 1½ tblSalt 1½ tsp 1 tspSugar 3 tbl 2½ tblWholemeal plainflour600g /4 cups450g /3 cupsGluten flour 3 tbl 2 tblBread improver 1 tsp 3⁄4 tspMilk powder 2½ tbl 2 tblTandaco yeast 2¼ tsp 2 tspSETTING: 4 (WHOLEWHEAT RAPID)LIGHT/MEDIUM/DARKR21 Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R22

DoughDough continuedProcedure1. Place ingredients into the bread pan, in theexact order listed in the recipe.2.3.4.5.6.7.8.Wipe spills from outside of bread pan.Lock the bread pan into position in the bakingchamber and close the lid.Press ‘Select’ to setting 9 (‘DOUGH’).Press ‘Loaf Size’ to select 750g (0.75KG) ifrequired.Press ‘Start’.At the end of the program, press ‘Stop’.Remove bread pan from the baking chamberand remove dough from the bread pan. Doughis now ready for hand-shaping, rising andbaking.ADD-IN BEEPS:Do not sound on the ‘DOUGH’ setting.Ensure the collapsible kneading blade is in theupright position before adding ingredients.NoteThe weight of the shaped and baked dough willvary depending on recipe style.Sequence for ‘Dough’ setting:SIZE1STKNEAD 2NDKNEAD RISE1STTOTALTIMENote1kg 3 min 27 min 60 min 1hr30min750kg 3 min 27 min 60 min 1hr25minTo make a master dough:White Bread DoughINGREDIENTS 1kg 750gFull cream 350ml 260mlmilk, scalded &cooledEgg yolk 1 1Butter or oil 2 tbl 1½ tblSalt 1 tsp 3⁄4 tspSugar 1 tbl 1½ tblBread flour 560g /3¾ cups400g /2 2 ⁄3 cupsBread improver 1 tsp ¾ tspTandaco yeast 2¼ tsp 1¾ tspSETTING: 9 (DOUGH)Sweet DoughINGREDIENTS 1kg 750gWater 290ml 220mlEgg, lightly 1 x 60g 1 x 60gbeatenButter or oil 2 tbl 1 tblSalt 1 tsp ¾ tspSugar 2 tbl 1½ tblBread flour 525g /3½ cups400g /2 2 ⁄3 cupsMilk powder 3 tbl 2 tblBread improver 1 tsp ¾ tspTandaco yeast 2¼ tsp 1¾ tspSETTING: 9 (DOUGH)Wholemeal DoughINGREDIENTS 1kg 750gWater 310ml 250mlOil 2 tbl 1½ tblSalt 1 tsp ¾ tspSugar 2 tbl 1½ tblWholemealplain flour450g /3 cups375g /2½ cupsGluten flour 2 tbl 1½ tblBread improver 1 tsp 3⁄4 tspMilk powder 2 tbl 1½ tblTandaco yeast 2¼ tsp 1 3 ⁄4 tspSETTING: 9 (DOUGH)Multigrain DoughINGREDIENTS 1kg 750gWater 320ml 250mlOil 2 tbl 1½ tblSalt 1 tsp ¾ tspSugar 2 tbl 1½ tblBread flour 300g /2 cupsWholemeal plain 150g / 1 cupflour225g /1½ cups115g / ¾ cupGluten flour 1 tbl 3 tspBread improver 1 tsp ¾ tspMilk powder 2 tbl 1½ tblSunflower 3 tbl 2 tblseedsKibble wheat 3 tbl 2 tblWhole linseeds 2 tbl 1½ tblSesame seeds 2 tbl 1½ tblCracked 1 tbl ¾ tblbuckwheatTandaco yeast 2¼ tsp 1 3 ⁄4 tspSETTING: 9 (DOUGH)R23 Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R24

Dough continuedDough continuedShaping ideas for master doughs:Bread Rolls1. Take a quantity of one of the Master Doughrecipes.2.3.4.5.6.Divide 1kg dough into quantity into 16 equalpieces (or the 750g dough quantity into 12equal pieces). Knead each piece and shapeinto a round.Place rolls together on a lightly greased bakingtray.Cover rolls with lightly greased plastic foodwrap and stand in a warm area for 30 minutesor until doubled in size.Remove wrap, brush tops of rolls with milk.Bake in a preheated oven at 200ºC for 12-15minutes or until cooked and golden brown.Sticky Cinnamon Rolls1. Take a 1kg quantity of Sweet Dough.2.3.4.5.Roll dough out to a 40cm x 38cm square.Melt 3 tablespoons of butter. Brush half overdough. Combine 4 tablespoons brown sugar,70g / ½ cup finely chopped pecan nuts with1½ tablespoons ground cinnamon and sprinkleover rolled out dough.Drizzle remaining melted butter over sugarmixture. Roll up widthwise and cut into 2cmthick slices.Place on a lightly greased baking tray, 5cmapart. Cover with lightly greased plastic foodwrap and stand in a warm area for 20 minutesor until doubled in size. Remove wrap.Bake in a preheated oven at 180ºC for 25-30minutes or until golden brown. Brush withGelatine Glaze (recipe on page R43) whilst stillhot, then drizzle with Vanilla Glaze (recipe onpage R43).Wholewheat Honey Rolls1. Replace the sugar in the Wholemeal Doughwith honey.2.3.4.5.6.Divide completed 1kg dough into 16 equalpieces (or the 750g into 12 equal pieces).Knead each piece and shape into rounds.Place rolls close together on a lightly greasedbaking tray.Cover rolls with lightly greased plastic foodwrap and stand in a warm area for 50-60minutes or until doubled in size.Remove wrap, brush tops of rolls with milk.Bake in a preheated oven at 200ºC for 12-15minutes or until cooked and golden brown.Brush with Gelatine Glaze (recipe on page R43)while still hot, if desired.Doughnuts1. Take a quantity of Sweet Dough (either 1kg or750g).2.3.4.Turn out onto a lightly floured surface and rollout to 1 cm thickness. Cut into 5.5cm rounds,using a pastry cutter.Place a teaspoon of strawberry jam on halfthe rounds, top with remaining rounds. Pressedges together with fingers and place ontogreased trays. Cover loosely with lightlygreased plastic food wrap and stand in a warmarea until doubled in size. Remove wrap.Cook doughnuts in hot oil, a few at a time untilgolden brown and cooked through. Drain onabsorbent paper. Combine ½ cup sugar with1 tablespoon of ground cinnamon. Toss hotDoughnuts in sugar mixture. Serve warm.Apple Twist1. Take a 1kg quantity of Sweet Dough.2.3.4.5.6.7.Roll dough out into a 30cm x 50cm rectangle.Cut into 4 strips lengthwise.Combine 300g can of pie apples, 1 ⁄3 cup mixeddried fruit and 1 ⁄3 cup desiccated coconut,then spoon mixture equally down the centre ofeach strip. Fold each strip in half lengthwise,over the mixture, and seal edges by pressingtogether. Roll into a sausage shape.Twist 2 shapes together, secure the ends andplace on a greased baking tray. Repeat withremaining shapes.Cover loosely with lightly greased plastic foodwrap and stand in a warm area for 20 minutesor until doubled in size. Remove plastic foodwrap.Bake in a preheated oven at 180ºC for 20-25minutes or until golden brown.Slide apple twists onto a wire rack. Brushwith Gelatine Glaze (recipe on page R43)whilst still hot. Stand for 5-10 minutes beforeserving.Hot Cross Buns1. Include 1 tablespoon of ground cinnamon and1 tablespoon ground mixed spice with dryingredients when making 1kg Sweet Doughrecipe.2.3.4.Remove dough at completion of cycle, kneadin 150g / 1cup sultanas and 45g / ¼ cupmixed peel.Divide dough into 18 pieces and shape intorounds. Place close together on a lightlygreased baking tray.Cover loosely with lightly greased plastic foodwrap and leave to stand in a warm area for 20minutes or until doubled in size.5.6.7.Blend together 2 tablespoons of water and40g / ¼ cup plain flour until a smooth batteris formed. Spoon into a piping bag fitted witha small piping nozzle. Remove wrap from rollsand pipe a cross onto each bun.Bake in a preheated oven 190ºC for 15-20minutes or until golden brown.Slide buns from baking tray onto a wire rack.If desired, brush Hot Cross Bun Glaze (recipeon page R43) over hot buns. Stand for 5-10minutes before serving.Ham & Pickle Rolls1. Roll out a 750g quantity of Multigrain Doughinto a rectangle shape approximately 25cm x40cm. Measure half way across the width ofthe rectangle then use a knife to lightly scoredown the entire length of the dough.2.3.4.5.6.Spread 3 tablespoons of mustard pickles overone half of the dough, then top with 3 slicesfinely sliced ham.Roll up the filled side of the dough lengthwise,like a Swiss Roll, to encase the filling. Turndough over and repeat with the same quantityof mustard pickles and ham on the oppositehalf of the dough. Then roll in the samemanner to reach the first roll and form adouble scroll.Trim the ends then cut into 2.5cm slices.Place slices, cut side upwards, onto a lightlygreased baking tray.Cover loosely with lightly greased plastic foodwrap and allow to stand in a warm area untildoubled in size. Remove wrap. Brush withmilk.Bake at 190ºC for 20-25 minutes or untilcooked and golden brown.R25 Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R26

Dough continuedDough continuedPizza & Focaccia DoughsThe ‘Dough’ setting is suitable to use for all yourfavourite pizza and focaccia recipes.Procedure1.2.3.4.5.6.7.Place ingredients into the bread pan, in theexact order listed in the recipe.Wipe spills from outside of bread pan.Lock the bread pan into position in the bakingchamber and close the lid.Press ‘SELECT’ to setting 9 (‘DOUGH’).Press ‘LOAF SIZE’ to select 750g (0.75KG) ifrequired.Press ‘START’. For a softer more pliabletexture remove pizza or focaccia dough fromthe bread pan 30 minutes before completionof the ‘DOUGH’ setting.Press ‘STOP’. The Dough is now ready forhand-shaping and bakingEnsure the collapsible kneading blade is in theupright position before adding ingredients.NotePizza DoughINGREDIENTS 1kg 750gWater 325ml 250mlOlive oil 2 tbl 1½ tblSalt 1½ tsp 1 tspBread flour 600g / 4 cups 450g / 3 cupsTandacoyeast2½ tspSETTING: 9 (DOUGH)Suggested toppings:2 tspTomato paste, mushrooms, capsicums, onions,tomatoes, capers, pineapple pieces, olives, herbs,salami, ham, anchovies, sardines, cheese (i.e.grated Mozzarella, Parmesan).Handshaping1.2.3.Roll 1kg pizza dough on a lightly flouredsurface into 2 x 25cm rounds for a thick basedpizza or into 4 x 20cm rounds for thinnerbased pizzas. The 750g pizza quantity can beused for smaller sized pizzas.Place onto a lightly greased baking tray.Spread or sprinkle pizza with selected pizzatoppings.Bake in a preheated oven at 200ºC for 12-15minutes or until base is cooked and toppingheated through.Focaccia DOUGHINGREDIENTS 1kg 750gWater 325ml 250mlOlive oil 2 tbl 2 tblSalt 1½ tsp 1 tspSugar 3 tsp 2 tspBread flour 600g / 4 cups 450g / 3 cupsTandacoyeast2½ tspSETTING: 9 (DOUGH)2 tspSuggested toppings:Olive oil, herbs, rock salt, sliced black olives.HandshapingFor thick Focaccia:1.2.3.4.Divide a 1kg Focaccia dough quantity into two.Knead and press each half into two lightlygreased 20cm x 30cm lamington pans.Loosely cover with lightly greased plastic foodwrap and stand in a warm area for 30 minutesor until doubled in size.Remove wrap, brush dough with olive oil andsprinkle with herbs or rock salt and olives.Bake in a preheated oven at 200ºC for 25-30minutes or until golden brown.For a thinner Focaccia:1.Roll a 750g focaccia dough quantity on alightly greased baking tray until 2cm thick.Prepare as for a thick Focaccia.R27 Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R28

Yeast Free & Muffin BreadYeast Free & Muffin Bread continuedYeast Free Bread is a simple bread and is madeusing baking powder as the main raising agent (itdoes not have the same strength as yeast).The following recipes will give Damper or Muffin-Style Breads, which will be heavy in texture andnot as highly risen as yeasted breads.To ensure a well baked loaf is achieved, check thedough in the first five minutes of kneading.If the dough is too slack and running down ontothe base of the pan, add small amounts of flouror bread mix to ensure the dough forms intoa round ball. If the dough is too slack it maygive the baked loaf the appearance of beingovercooked or laminated on the base and havinga heavy, doughy top. If the dough is too dry justadd 1-2 teaspoons of water extra. All recipesuse local ingredients and Australian StandardMetric measuring tools (cup, spoons and weighingscales) for accuracy. There will be a weightvariance in each baked loaf in this section.The ‘Preset Timer’ should not be used forrecipes in this section. The raising agentsused in place of yeast in these recipes couldbe prematurely activated and prevent the loaffrom rising.NoteAll ingredients should be at room temperature.Add ingredients in the order listed in therecipe.NoteProcedure1.2.3.4.5.6.7.8.9.Add liquid ingredients to bread pan.Sift dry ingredients together and add to breadpan.Wipe spills from outside of bread pan. Lockbread pan into baking chamber.Press ‘Select’ button to setting 8 (‘YEASTFREE’). The setting will default to 1KG MEDIUM(crust colour).Press ‘Loaf Size’ to select 750g (0.75KG) ifrequired.Press ‘Crust’ once for DARK or twice forLIGHT if required.Press ‘Start’.With machine still running, use a plasticspatula to scrape mixture from the sides,corners and base of bread pan, and addadditions if applicable.After ingredients have mixed together well,close the lid and leave the bread machine tocomplete the program.10. After baking, press ‘Stop’.11. Remove bread from bread machine and breadpan. Cool on rack.Ensure the collapsible kneading blade is in theupright position before adding ingredients.NoteSequence for ‘YEAST FREE’ setting:SIZE CRUST 1ST KNEAD 2ND KNEAD BAKE TIME TOTAL TIME1kg750g* Baking temperature is lower.LIGHT 3min 7min 90min* 1hr 40min*MEDIUM 3min 7min 90min 1hr 40minDARK 3min 7min 95min 1hr 45minLIGHT 3min 7min 85min* 1hr 25min*MEDIUM 3min 7min 85min 1hr 25minDARK 3min 7min 90min 1hr 30minADD-IN BEEPS:Do not sound on the ‘YEAST FREE’ setting.Plain White DamperLIQUID1kg 750gINGREDIENTSWater 375ml 270mlOil 1½ tbl 1 tbldry ingredientsWhite breadflour560g /3¾ cups450g /3 cupsBread improver 1¼ tsp 1 tspSugar 2½ tsp 2 tspSalt ¾ tsp ½ tspMilk powder 2½ tsp 2 tspBaking powder 2 tbl 1½ tblSETTING: 8 (YEAST FREE)Plain Wholemeal DamperLIQUID 1kg 750gINGREDIENTSWater 390ml 310mlOil 1½ tbl 1 tbldryingredientsWholemealplain flourWhite breadflour375g /2½ cups190g /1¼ cups300g /2 cups150g /1 cupBread improver 1¼ tsp 1 tspSugar 2½ tsp 2 tspSalt ¾ tsp ½ tspMilk powder 2½ tsp 2 tspBaking powder 2 tbl 1½ tblSETTING: 8 (YEAST FREE)R29 Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R30

Yeast Free & Muffin Bread continuedYeast Free & Muffin Bread continuedWhite Bread Mix DamperCheese & Spring Vegetable BreadOrange Sweet Potato BreadCurrAnt Malted Spice BreadLiquidINGREDIENTS1kg750gLiquidINGREDIENTS1kg750gLiquidINGREDIENTS1kg750gLiquidINGREDIENTS1kg750gWater 375ml 270mlWater 375ml 270mlButtermilk 225ml 175mlWater 250ml 190mlOil 1½ tbl 1 tblOil 1½ tbl 1 tblGolden syrup 3 tbl 2 tblOil 1½ tbl 1 tbldryINGREDIENTSWhite breadmixBakingpowder560g /3¾ cupsSETTING: 8 (YEAST FREE)450g /3 cups2 tbl 1½ tblWholemeal Bread Mix Damperliquid 1kg750gINGREDIENTSWater 375ml 270mlOil 1½ tbl 1 tbldryINGREDIENTSdry INGREDIENTSWhite breadflour560g /3¾ cups450g /3 cupsBread improver 1¼ tsp 2 tspSugar 2½ tsp ½ tspSalt 3⁄4 tsp ½ tspSpring vegetable 60g / 1½ tbl 40g / 1 tblsoup mixMilk powder 2½ tsp 2 tspBaking powder 2 tbl 1½ tblADDitions:Grated Cheddar 80g / ¾ cup 65g / ½ cupcheeseSETTING: 8 (YEAST FREE)Orange sweetpotato, cooked,mashed,draineddry INGREDIENTSWhite breadflour310g /1¼ cups375g /2½ cups250g /1 cup300g /2 cupsBread improver 1¼ tsp 1 tspSalt 3⁄4 tsp ½ tspBaking powder 2 tbl 1½ tblSETTING: 8 (YEAST FREE)Passionfruit Butter BreadLiquidINGREDIENTS1kg750gdry INGREDIENTSLiquid malt 1½ tbl 1 tblSelf-raising flour 560g /3¾ cups450g /3 cupsBread improver 1¼ tsp 1 tspDark brown1⁄3 cup ¼ cupsugarMixed spice 1 tbl 3 tspBaking powder 2½ tsp 2 tspADDitions:Currants 75g / ½ cup 50g / 1 ⁄3 cupSETTING: 8 (YEAST FREE)Wholemealbread mixWhite breadmixBakingpowder375g /2½ cups190g /1¼ cupsSETTING: 8 (YEAST FREE)300g /2 cups150g /1 cup2 tbl 1½ tblWater 250ml 200mlPassionfruit in 1½ cans 1 cansyrup (170g can)dry INGREDIENTSSelf-raising flour 560g /3¾ cups450g /3 cupsBread improver 1¼ tsp 1 tspLight brownsugar1½ tbl1 tblBaking powder 3 tsp 2 tspSETTING: 8 (YEAST FREE)R31 Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R32

Gluten Free BreadGluten Free Bread continuedMaking gluten free bread is different fromtraditional baking, therefore it is important tocarefully read the following information:Your Breville Baker’s Oven will make deliciousGluten Free Bread with ease. The following recipeshave been developed without using any grains oringredients that contain gluten. Therefore, theserecipes are suitable for people with specific foodallergies or intolerances.All recipes use local ingredients and AustralianStandard Metric measuring tools (cup, spoonsand weighing scales) for accuracy. The weight ofthe baked bread in this section will be more thanthat of the Wheat Bread, due to the ingredientproperties used in each recipe.• Always use the ingredients specified inrecipes for successful gluten free baking. Forinformation on the suitability and availabilityof gluten free ingredients contact the CoeliacSociety in your state.• Ensure that the flour is gluten free. Buy it from areliable source to ensure freshness.• Check with the yeast manufacturer to ensurethat the yeast is gluten free. Only use active dryyeast when making these recipes.• Ensure that the vinegar used is gluten free.Vinegar helps strengthen the dough.• Guar and Xanthan gums are available fromhealth food stores.• Guar Gum is a powdery substance with a similarfunction to Xanthan Gum. It is high in fibre andcan sometimes have a laxative effect on peoplewith sensitive digestive systems. Guar gum isfood additive 412.• Xanthan Gum is a fine creamy white powder.It acts as a substitute for gluten and givesstructure to the dough so that it can rise.Xanthan Gum is food additive number 415.• Lactose Intolerance: the milk powder may besubstituted with a soy milk powder but mayresult in a heavier loaf. Coconut powder canalso be used as a substitute and will give apleasant flavour.• Follow the directions for each recipe carefully.As the preparation is different from automaticbread making, the Preset Timer cannot be usedwhen making these recipes.Procedure1.2.3.4.5.6.7.8.9.Mix liquid ingredients together in a bowl. (Donot use an electric mixer or a whisk as thiswill aerate the mixture.)Mix dry ingredients together in a large bowl.Do not sift.Use a pliable spatula to combine the liquid anddry ingredients. Mix to a soft dough ensuringall ingredients are well combined. Fold inadditions, if applicable.Spoon dough into bread pan, pressing downwith a spatula after each spoonful, to eliminateair bubbles or air pockets. Lock bread pan intobaking chamber.Press ‘SELECT’ button to setting 5 (GLUTENFREE). The setting will default to 1KG MEDIUM(crust colour).Press ‘LOAF SIZE’ to select 750g (0.75KG) ifrequired.Press ‘CRUST’ once for DARK or twice forLIGHT if required.Press ‘START’.After baking, press ‘STOP’.10. Remove bread from bread machine and breadpan. Cool on rack.Ensure the collapsible kneading blade is in theupright position before adding ingredients.NoteSequence for ‘GLUTEN FREE’ setting:SIZE CRUST 1ST KNEAD 2ND KNEAD 1ST RISE BAKE TIME TOTAL TIME1kg750gLIGHT 3 min 17 min 50 min 45 min 1hr 55minMEDIUM 3 min 17 min 50 min 55 min 2hr 05minDARK 3 min 17 min 50 min 65 min 2hr 15minLIGHT 3 min 17 min 50 min 40 min 1hr 50minMEDIUM 3 min 17 min 50 min 50 min 2hr 00minDARK 3 min 17 min 50 min 60 min 2hr 10minGluten Free Country Style BreadLIQUID1kg 750gINGREDIENTSWater 330ml 250mlOil 3 tbl 2½ tblEggs (60g) 3 2Cider vinegar 1 tsp ¾ tspDRY INGREDIENTSWhite rice flour 320g /2 cupsPotato flour 220g /1¼ cups240g /1½ cups170g /1 cupSoy flour 50g / 1 ⁄3 cup 40g / ¼ cupTapioca flour 75g / ½ cup 55g / 1 ⁄3 cup(arrowroot)Sugar ¼ cup 2½ tblSalt 1½ tsp 1 tspMilk powder ½ cup 1⁄3 cupGuar or Xanthan 1 tbl ¾ tblGumTandaco yeast 2 tsp 1½ tspSETTING: 5 (GLUTEN FREE)LIGHT/MEDIUM/DARKR33 Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R34

Gluten Free Bread continuedGluten Free Bread continuedGluten Free Wholesome Seed BreadLIQUID 1kg 750gINGREDIENTSWater 330ml 250mlOlive oil 3 tbl 2½ tblEggs (60g) 3 2Cider vinegar 1 tsp ¾ tspDRY INGREDIENTSBrown riceflour320g /2 cupsPotato flour 220g /1¼ cups240g /1½ cups170g /1 cupSoy flour 50g / 1 ⁄3 cup 40g / ¼ cupTapioca flour 75g / ½ cup 55g / 1 ⁄3 cup(arrowroot)Dark brown ¼ cup 2½ tblsugarSalt 1½ tsp 1 tspMilk powder ½ cup 1⁄3 cupGuar or Xanthan 1 tbl ¾ tblGumLSA mix, ¼ cup 2 tbl(Linseed,Sunflower &Almond)Carraway or 2 tbl 1½ tblCumin seedsTandaco yeast 2 tsp 1½ tspSETTING: 5 (GLUTEN FREE)LIGHT/MEDIUM/DARKGluten Free Spicy Sultana BreadLIQUID1kg 750gINGREDIENTSWater 330ml 250mlOlive oil 3 tbl 2½ tblEggs (60g) 3 2Cider vinegar 1 tsp ¾ tspDRY INGREDIENTSBrown rice flour 320g /2 cupsPotato flour 220g /1¼ cups240g /1½ cups170g /1 cupSoy flour 50g / 1 ⁄3 cup 40g / ¼ cupTapioca flour 75g / ½ cup 55g / 1 ⁄3 cup(arrowroot)Light brown ¼ cup 2½ tblsugarSalt 1½ tsp 1 tspMilk powder ½ cup 1⁄3 cupGuar or Xanthan 1 tbl ¾ tblGumMixed spice 2 tbl 1½ tblTandaco yeast 2 tsp 1½ tspADDITIONS:Sultanas 100g / 2 ⁄3 cup 75g / ½ cupSETTING: 5 (GLUTEN FREE)LIGHT/MEDIUM/DARKVARIATION:Substitute sultanas with other dried fruit, chopped toa suitable size such as raisins, dates, apricots, etc.Gluten Free Cheesy Cheddar BreadLIQUID1kg 750gINGREDIENTSWater 330ml 250mlOlive oil 1½ tbl 1 tblEggs (60g) 3 2Cider vinegar 1 tsp ¾ tspDRY INGREDIENTSWhite rice 320g /2 cupsPotato flour 220g /1¼ cups240g /1½ cups170g /1 cupSoy flour 50g / 1 ⁄3 cup 40g / ¼ cupTapioca flour 75g / ½ cup 55g / 1 ⁄3 cup(arrowroot)Dark brown ¼ cup 2½ tblsugarSalt 1½ tsp 1 tspMilk powder ½ cup 1⁄3 cupGuar or Xanthan 1 tbl ¾ tblGumTandaco yeast 2 tsp 1½ tspADDITIONS:Cheddar cheese, 130g / 1 cupgratedSETTING: 5 (GLUTEN FREE)LIGHT/MEDIUM/DARK100g / ¾ cupR35 Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R36

Prepackaged Bread MixesPrepackaged Bread Mixes continuedThese convenient Bread Mixes are availablenationally in supermarkets and at some bulkoutlets. They are available in various sizedpackaging and should not be confused with BreadFlour. Bread mixes contain high protein breadflour, sugar, salt, milk powder, oil and otheringredients such as bread improvers.Usually only the addition of water and yeast isnecessary, however some results are improved byadding extra oil.All recipes use local ingredients and AustralianStandard Metric measuring tools (cups, spoonsand weighing scales) for accuracy. The weightof the bread in this section may vary comparedto settings used. This is due to properties of thebread mixes. Recipes were tested with bread mixmilled just before the printing of this book.Properties of the bread mixes can alter ona seasonal or storage basis, so it may benecessary to adjust the water and flour ratio.Check the dough in the first ten minutes ofkneading by opening the lid – if the dough istoo dry add 1-2 teaspoons of water extra, if thedough is too sticky add up to a tablespoon ofbread mix extra. The dough should be forminginto a smooth round ball.NoteIf a brand of bread mix is not listed in this book,use one of the corresponding type of Bread MixRecipes as a guide.Procedure1.2.3.4.5.6.7.8.9.Place ingredients into the bread pan, in theexact order listed in the recipe.Wipe spills from outside of bread pan.Lock the bread pan into position in the bakingchamber and close the lid.Press ‘Select’ to the setting as specified inthe following recipes.Press ‘Loaf Size’ to select 750g (0.75KG) ifrequired.Press ‘CRUST’ once for DARK or twice forLIGHT if required.Press ‘Start’.At the end of the program, press ‘Stop’.Remove bread from the baking chamber. Coolon rack.Ensure the collapsible kneading blade is in theupright position before adding ingredients.Note‘Basic’ or ‘Basic Rapid’ settings can be usedfor white bread mix recipes. However, loavesbaked on the ‘Basic Rapid’ will not be ashighly risen as those baked on the ‘BASIC’setting. Add 1 ⁄4 tsp extra yeast when using aRapid setting, if desired.NoteA lighter textured bread can be achieved byusing the ‘BASIC BREAD’ setting for grain breadmix recipes. Also substituting a tablespoon ofwater with a tablespoon of oil will give a moretender crumb and a browner, crisper crust.TipDefiance White Bread MixINGREDIENTS 1kg 750gWater 350ml 315mlBread mix 600g /4 cupsWhite prepackaged bread mixes500g /3 3 ⁄4 cupsDefiance yeast 2 tsp 1 3 ⁄4 tspSETTING: 1 (BASIC) LIGHT/MEDIUM/DARKLaucke Crusty White Bread MixINGREDIENTS 1kg 750gWater 415ml 310mlBread mix 600g / 4 cups 450g / 3 cupsLaucke yeast 1 tsp 3⁄4 tspSETTING: 6 (FRENCH) LIGHT/MEDIUM/DARKKITCHEN COLLECTION WHITEBREAD MIXINGREDIENTS 1kg 750gWater 350ml 300mlBread mix 600g /4 cupsKitchenCollection yeast500g /3 1 ⁄3 cups2 1 ⁄4 tsp 2 tspSETTING: 1 (BASIC) LIGHT/MEDIUM/DARKDefiance CRUSTY White Bread MixINGREDIENTS 1kg 750gWater 350ml 300mlBread mix 600g /4 cups500g /3 3 ⁄4 cupsDefiance yeast 2 tsp 1 1 ⁄2 tspSETTING: 1 (BASIC) LIGHT/MEDIUM/DARKLaucke Super Soft White Bread MixINGREDIENTS 1kg 750gWater 400ml 300mlBread mix 600g / 4 cups 450g / 3 cupsLaucke yeast 1 tsp 1 3 ⁄4 tspSETTING: 1 (FRENCH) LIGHT/MEDIUM/DARKR37 Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R38

Prepackaged Bread Mixes continuedPrepackaged Bread Mixes continuedGRAIN prepackaged bread mixesWHOLEMEAL prepackaged bread mixesDEFIANCE GRAIN BREAD MIXINGREDIENTS 1kg 750gWater 375ml 320mlBread mix 600g /4 cups500g /3 1 ⁄3 cupsDefiance yeast 2 tsp 1 1 ⁄2 tspSETTING: 3 (WHOLEWHEAT) LIGHT/MEDIUM/DARKLaucke BIO-FORT GoldenWholemeal Bread MixINGREDIENTS 1kg 750gWater 445ml 330mlBread mix 600g /4 cups450g /3 cupsLaucke yeast 1½ tsp 1¼ tspSETTING: 6 (FRENCH) LIGHT/MEDIUM/DARKKITCHEN COLLECTION WholemealBread MixINGREDIENTS 1kg 750gWater 375ml 350mlBread mix 600g /4 cups500g /3 1 ⁄3 cupsDefiance yeast 2¼ tsp 2 tspSETTING: 3 (WHOLEWHEAT) LIGHT/MEDIUM/DARKLaucke MULTIGrain SOY & LINSEEDBREAD MIXINGREDIENTS 1kg 750gWater 430ml 320mlBread mix 600g /4 cups450g /3 cupsLaucke yeast 1½ tsp 1¼ tspSETTING: 6 (FRENCH) LIGHT/MEDIUM/DARKKITCHEN COLLECTION GRAINBREAD MIXINGREDIENTS 1kg 750gWater 360ml 310mlBread mix 600g /4 cupsKitchenCollection yeast500g /3 1 ⁄3 cups2 1 ⁄4 tsp 2 tspSETTING: 3 (WHOLEWHEAT) LIGHT/MEDIUM/DARKLaucke GERMAN GRAIN BREAD MIXINGREDIENTS 1kg 750gWater 460ml 300mlBread mix 600g /4 cups450g /3 cupsLaucke yeast 1½ tsp 1¼ tspSETTING: 6 (FRENCH) LIGHT/MEDIUM/DARKKITCHEN COLLECTION SOY & LINSEEDBREAD MIXINGREDIENTS 1kg 750gWater 360ml 310mlBread mix 600g /4 cupsKitchenCollection yeast500g /3 1 ⁄3 cups2 1 ⁄4 tsp 2 tspSETTING: 3 (WHOLEWHEAT) LIGHT/MEDIUM/DARKRYE prepackaged bread mixesLaucke SOURDOUGH Rye Bread MixINGREDIENTS 1kg 750gWater 480ml 330mlBread mix 600g / 4 cups 450g / 3 cupsLaucke yeast 3⁄4 tsp 3⁄4 tspSETTING: 6 (FRENCH) LIGHT/MEDIUM/DARKFor more information about the Bread Mixes contained in this section, please contact the relevantnumber listed below:Defiance Bread Mixes: 1800 628 883Laucke Bread Mixes: 1300 133 331Kitchen Collection Bread Mixes: 1800 645 515R39 Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R40

Just JamJust Jam continuedFor best results:• Always use the exact amount of sugar, fruitand Jam Setta. Do not reduce sugar stated inrecipes or use substitutes.• Use only fresh, ripe fruit for best flavour andnatural pectin level.• Remove stems or pits from fruit before slicing.• Do not puree fruit. Jam should contain piecesof fruit. Fruit can be chopped with a foodprocessor, using a pulse action.• Recipes should not exceed 3½ cups. Weigh fruitafter slicing.• The gel, texture, flavour, aroma and colour ofthe cooled jam may vary when compared tocommercially made jams. The natural pectin,ripeness, juiciness, etc. of the fruit used willinfluence the finished product.• Due to the natural pectin of some fruits, ifthe jam appears to be thickening before thetotal cooking time has elapsed and no furthercooking is required, press the ‘STOP’ buttonthen complete the bottling procedure.• ‘Jam Setta’ is a jam setting mixture it containsthe ingredient ‘pectin’ which is a naturallyoccurring substance found in fresh fruit. It isthis pectin in fruit which when cooked producesa gel. The addition of ‘Jam Setta’ in our recipesensures a thicker setting action occurs. Thisproduct is available at most supermarkets in50g sachets.• The ‘Preset Timer’ cannot be use for recipes inthis section.All recipes use local ingredients and AustralianStandard Metric measuring tools (cup, spoons andweighing scales) for accuracy.Procedure1.2.3.4.5.6.7.8.9.With the standard kneading blade in positioninside bread pan, add the ingredients to thebread pan.Wipe spills from outside of the bread pan.Lock the bread pan into position in the bakingchamber and close the lid.Press ‘Select’ to setting 10 (‘JAM’).Press ‘Start’.The bread machine will preheat for 15 minutesbefore any movement occurs in the pan. Afterpreheating, the jam will be cooked and mixedfor approximately 50 minutes. The entire cycletakes 1 hour 5 minutes.The bread machine will ‘beep’ when thesetting is complete.Press ‘Stop’.Use oven mitts to remove the bread pan.10. Pour the hot jam into warm, dry, sterilisedjars, leaving 1.25cm from the top of the jar.Seal immediately and label. Jam will thickenupon cooling and storage.Sequence for ‘JAM’ setting:PREHEAT MIX/COOK TOTAL TIME15 min 50 min 1hr 05minDo not use the collapsible kneading bladewhen making jam.NotePreparation of Jars for JamSoak jars in warm water until label is easy toremove. Remove any wet cardboard liners fromlids of jars. Wash jars and lids in hot, soapy water.Rinse well in hot water, do not wipe dry.Place jars and metal lids onto an oven tray. Placeinto a preheated oven 100ºC for 15-20 minutesor until completely dry. Remove from oven usingoven mitts and use immediately.It is important that these recipes are measuredaccurately, otherwise the ingredients may boilover, making cleaning difficult.Two Fruit MarmaladeINGREDIENTSOranges, sliced thinlyLemons, sliced thinlySugarJam SettaSETTING: 10 (JAM)Strawberry JamINGREDIENTSStrawberries, hulled & choppedSugarJam SettaSETTING: 10 (JAM)Kiwifruit JamINGREDIENTSKiwifruit, peeled & slicedSugarJam SettaSETTING: 10 (JAM)300g100g1 cup1 tbl400g1 cup1 tbl400g1 cup1 tblPlum JamINGREDIENTSBlood plums, peeled, deseeded &choppedSugarJam SettaSETTING: 10 (JAM)Tomato & Pineapple JamINGREDIENTSTomatoes, peeled, seeded & finelychoppedPineapple flesh, finely choppedSugarJam SettaSETTING: 10 (JAM)Mango & Peach JamINGREDIENTSPeaches, seeded & finely choppedMango flesh, finely choppedSugarJam SettaSETTING: 10 (JAM)400g1 cup1 tbl250g150g1 cup1 tbl200g200g1 cup1 tblCreate Your Own Jam RecipesINGREDIENTSChopped fruit of your choiceSugar (depending on pectin level offruit used)Jam SettaSETTING: 10 (JAM)400g1-1½ cups1 tblR41 Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R42

GlazesNotesThe following Glazes are easy and quick to prepare and will enhance the flavour and appearance of yourbreads.Chocolate Glaze2 tablespoons butter or margarine, melted2⁄3 cup icing sugar, sifted1 tablespoon cocoa, sifted½ teaspoon vanilla essence2 tablespoons milkHot Cross Bun and Brown BunGlaze½ cup icing sugar, sifted¼ teaspoon allspice¼ teaspoon ground cinnamon2 tablespoons waterCitrus Glaze½ cup icing sugar, sifted1 teaspoon grated lemon rind1 teaspoon grated orange rind2 tablespoons lemon or orange juiceVanilla Glaze½ cup icing sugar, sifted½ teaspoon vanilla essence2 tablespoons milkProcedure1. Combine ingredients in a small mixing bowland stir until smooth and thin enough todrizzle.2.3.After baking, press ‘STOP’. Remove breadfrom Baker’s Oven and bread pan. Place onrack.Coat top of loaf with glaze. Cool on rack.Gelatine Glaze3 tablespoons water1½ tablespoons sugar3 teaspoons gelatineProcedure1.2.Place ingredients in a small saucepan,stir over low heat until sugar and gelatinedissolves.Brush over hot bread.Egg Glaze/Seeds on Top1 x 60g egg, lightly beaten2-3 tablespoons waterSeeds, for example, poppy, sesame, sunflower,linseed, etc.Procedure1.2.3.Combine egg and water until smooth. Do notwhisk. Strain through a sieve if required.Open the lid 15 minutes before the end of thebaking cycle, brush glaze over bread. Sprinklewith seeds if desired.Close the lid and continue baking.R43Abbrevations: tsp = teaspoon tbl = tablespoonR44

NotesNotesR45R46