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BBM600 ikon™ Baker’s Oven Instructions and Recipes
Contents Page Welcome 4 Breville Recommends Safety First 5 Know your Breville ikon™ Baker’s Oven 6 Beginner’s Guide to Baking Your First Loaf 13 Weighing and Measuring 16 The Vital Ingredients 17 Hints and Tips for Better Bread Making 19 Questions and Answers 20 Control Panel Messages 21 Troubleshooting – Recipe 22-23 Troubleshooting – ikon™ Baker’s Oven 22-23 Care, Cleaning and Storage 24 Easy Bake Recipes R1 Notes R41
Congratulations on the purchase of your new Breville ikon™ Baker’s Oven
Welcome We have designed this bread machine with you, our valued customer, in mind. The Breville ikon™ Baker’s Oven will bake a family size 1.25Kg loaf, a large 1Kg loaf or a medium 750g loaf. It’s easy to use, as indicated in the ‘Beginner’s guide to your first loaf’ on page 13. You will find over 150 delicious recipe ideas to try in our Easy Bake recipe section, including recipes for prepackaged bread mixes.
Breville recommends safety first At Breville we are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition, we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions: IMPORTANT SAFEGUARDS FOR YOUR BREVILLE ikon™ BAKER’S OVEN • Carefully read all instructions before operation and save for future reference.
Know your Breville ikon™ Baker’s Oven K Removable lid Viewing window Collapsible kneading blade L S S C Automatic fruit & nut dispenser N L LCD screen Control panel B Bread pan handle M set Oven (baking chamber) T Non-stick coated bread pan P T (u ‘ S P S It is important that the bread pan is securely inserted into the base of the baking chamber to enable the kneading blade to operate correctly.
Know your Breville ikon™ Baker’s Oven continued The Control Panel The Control Panel is designed to perform several functions. The LCD screen indicates the setting selected, loaf size, crust colour, etc. and the completion time for the setting. The various buttons are used to select the functions and to start or stop the Breville ikon™ Baker’s Oven. LCD Screen The LCD Screen shows the setting, loaf size, crust colour and dispenser operation.
Know your Breville ikon™ Baker’s Oven continued BASIC (LIGHT/MEDIUM/DARK/RAPID) BREAD, DOUGH AND JAM SETTINGS Switch the bread machine on at the power outlet and the LCD Screen shows 3:20 - 1250g. This is the family size loaf. A black arrow appears against the wording BASIC and MEDIUM crust colour. For a 1000g large sized loaf or 750g medium sized loaf, press LOAF SIZE button until the required size appears on the LCD Screen.
Know your Breville ikon™ Baker’s Oven continued CONTINENTAL USING THE FRUIT AND NUT DISPENSER Press the SELECT button five times and the black arrow will appear against the wording CONTINENTAL. The LCD Screen will show 4:35. LOAF SIZE and CRUST selection are not available on this setting. The flavour of the bread baked on this setting is developed in the longer last rising cycle. Extended baking at higher temperature gives the typical hard crust of a Continental loaf.
Know your Breville ikon™ Baker’s Oven continued USING THE PAUSE FUNCTION Using the Preset Timer The ikon™ Baker’s Oven has a horizontal traditional style loaf pan that, together with the PAUSE function, allows you to be creative with your bread making. During operation the START/PAUSE button can be pressed to suspend the operating cycle for 10 minutes. The LCD Screen will flash the time remaining for the setting for 10 minutes, then the program will resume.
Know your Breville ikon™ Baker’s Oven continued Using the Bake Only Setting (and the Time/Temp Button) The BAKE ONLY setting of the ikon™ Baker’s Oven gives more versatility to your bread making and is useful when wishing to: • Extend the baking time if a darker, crisper crust is required. • Crispen loaves already baked and cooled. • Re-Warm loaves already baked and cooled. • Bake doughs that have been hand-shaped. • Melt or brown toppings on baked bread.
Know your Breville ikon™ Baker’s Oven continued Manual Set for your personal recipes The MANUAL SET function allows you to program your own personal recipe cycle times and baking temperature into the ikon™ Baker’s Oven. You can choose how long you want for each cycle of the program. For example, in a humid climate the rising cycles can be reduced or if a crustier loaf is preferred the baking time and temperature can be increased.
Beginner’s Guide to Baking Your First Loaf The following instructions are to be used when making Bread or Dough recipes from the recipe section in this book. All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales), for accuracy in producing 1.25Kg (1250g), 1Kg (1000g) or 750g loaf. Remove and safely discard any packaging materials and promotional labels before using the ikon™ Baker’s Oven for the first time.
Beginner’s Guide to Baking Your First Loaf continued Step 7: Select the setting Step 11: Start the bread machine Press the SELECT button if another setting is required. For example, press the SELECT button once to choose WHOLE WHEAT. Each time you press SELECT again, the black indicator arrow moves onto the next selection in the following order: BASIC, WHOLE WHEAT, FRENCH, SWEET, GLUTEN FREE, CONTINENTAL, YEAST FREE, JAM, DOUGH-BREAD, DOUGH-PIZZA, DOUGH-PASTA, BAKE ONLY.
Beginner’s Guide to Baking Your First Loaf continued Step 14: Unplug the bread machine Press and hold down the STOP button to switch off the ikon™ Baker’s Oven. THE LCD Screen will reset to 1250g 3:20 with the arrows aligned to BASIC and MEDIUM setting. Switch off at the power outlet and unplug the power cord. If you wish to make another loaf of bread, allow approximately one hour for the ikon™ Baker’s Oven to cool before using again. Open the lid to help cool the bread machine.
Weighing and Measuring T Recipes in this Instruction Book were developed using Australian Metric Weights and Measurements. AUSTRALIAN METRIC MEASUREMENTS mls 1 teaspoon 5 1 tablespoon 20 1 cup 250 For New Zealand customers NEW ZEALAND METRIC MEASUREMENTS mls 1 teaspoon 5 1 tablespoon 15 1 cup 250 The New Zealand tablespoon is 5ml less than the Australian tablespoon, so care should be taken when measuring ingredients to compensate for this variance.
The Vital Ingredients FLOUR BREAD IMPROVER Flour is the most important ingredient used for bread making. It provides food for the yeast and structures the loaf. When mixed with liquid, the protein in the flour starts to form gluten. Gluten is a network of elastic stands, which interlock to trap the gases produced by yeast. This process increases as the dough undergoes kneading and provides the dough with the structure required to produce the weight and shape of the bread.
The Vital Ingredients continued H YEAST JAM SETTING MIX Without yeast the bread will not rise. Yeast needs liquid, sugar and warmth to activate. Dried yeast has been used in the recipes in this instruction book where appropriate. Before using dried yeast, always check the used by date, as stale yeast will prevent the bread from rising.
Hints and Tips for Better Bread Making ✔ Do ensure the collapsible kneading blade is in the upright position before adding ingredients to the bread pan. ✘ Don’t use flour that contains a protein level of less that 11%, for example, generic brands of plain flour. ✔ Do measure ingredients accurately – weighed measurements are more accurate than volumetric measurements. ✘ Don’t use tableware cups and spoons for measuring. ✘ Don’t use compressed yeast.
Questions and Answers ABOUT INGREDIENTS: Q: Can other bread recipes be made in this machine? A: The recipes in this book are sized so that the dough is kneaded properly and the finished bread does not exceed the bread pan capacity. Use only recipes will similar quantities of ingredients. 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 heavier texture that bread made with milk powder.
Control Panel Messages ERROR DETECTION When the START/PAUSE button has been pressed to commence operation and there is a problem relating to the sensor, the machine will beep and flash the particular error message specific to the problem. There are 5 different messages. Error Message Problem Correction --H Attempting to use the bread machine shortly after a previous loaf has been baked and its interior will still be too warm, that is, the sensor temperature will still be above 40°C.
Troubleshooting – Recipe Problem Bread sinks in centre Not measured correctly Low Protein % Flour Sugar Salt Water/ Liquid T Passed use-by date Self raising flour used Not measured correctly Not measured correctly Not measured correctly Over browned • • • • • • • Sticky patch on top of bread Doughy Centre • • • • Heavy Dense texture • • • • • • • • • • • • • • • • • • C texture Too hot/Too cold Yeast Bread Mix Not measured correctly Not measured correctly Used in place of flour To
Troubleshooting – Recipe Coarse holey texture Bread rises too much • • • • • Bread doesn’t rise enough • • • • • • • • • • • • • • • • Corrective Action Check method of weighing/measuring ingredients. Ref Page 16 Use suitable high protein flour or add gluten flour. Ref Page 17 Discard and use fresh flour. Ref Page 17 Use bread flour. Self-raising flour already contains baking powder as the raising agent. Ref Page 17 Use metric measuring spoons. Ref Page 16 Use metric measuring spoons.
Care, Cleaning and Storage Before cleaning your bread machine, switch off then unplug from the power outlet and allow the bread machine to cool completely. BREAD MACHINE The inside and outside of the bread machine together with the lid and dispenser should be wiped with a soft damp cloth then dried thoroughly. If over spills such as flour, nuts, sultanas, etc. occur in the baking chamber, carefully remove using a damp cloth. Before re-using your bread machine, ensure that all parts are completely dry.
Easy Bake Recipes R
Contents Traditional Favourites Flavoured White Bread Flavoured Sweet Bread Wholemeal Bread Flavoured Wholemeal Bread Dough Pizza Dough Pasta Dough Gluten Free Bread Yeast Free Bread Manual Set Recipe Prepackaged Bread Mixes Just Jam Glazes Notes R Page R3 R6 R11 R16 R18 R20 R24 R26 R28 R31 R33 R34 R38 R40 R41
Traditional Favourites There are many breads that we all like to place in our lunch box. This section includes a variety of breads made from natural ingredients. After tasting all of these recipes, you just might discover a new found favourite. All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy in producing a 1.25Kg (1250g), 1Kg (1000g) or 750g loaf of bread. Procedure .
Traditional Favourites continued SEQUENCE FOR ‘BASIC RAPID’ SETTING: SIZE/ FUNCTION KNEAD 1 KNEAD 2 RISE 1 PUNCH DOWN RISE 2 SHAPE RISE 3 BAKE TIME BAKE TEMP TOTAL TIME 750g Rapid 3min 22min 15min 10sec 10min 10sec 30min 45min 132ºC 2hrs 05mins 1Kg Rapid 3min 22min 15min 10sec 10min 10sec 30min 50min 132ºC 2hrs 10mins 1.
Traditional Favourites continued SEQUENCE FOR ‘FRENCH’ SETTING: SIZE KNEAD 1 KNEAD 2 RISE 1 PUNCH RISE 2 SHAPE RISE 3 BAKE TIME BAKE TEMP TOTAL TIME 750g 5min 20min 40min 10sec 30min 10sec 60min 52min 137ºC 3hrs 27mins 1Kg 5min 20min 40min 10sec 30min 10sec 60min 55min 137ºC 3hrs 30mins 1.25Kg 5min 20min 40min 10sec 30min 10sec 60min 65min 137ºC 3hrs 40mins Selection of ‘CRUST’ and the ‘RAPID’ function is not available on this setting.
Flavoured White Bread Procedure . Place ingredients into bread pan in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Insert the bread pan into position in the baking chamber and close the lid. 4. Press ‘SELECT’ to access the desired setting as listed in the following recipes. 5. Press ‘LOAF SIZE’ to select 1000g or 750g if required. 6. Press ‘CRUST’ to select DARK, LIGHT or RAPID function if required. 7. Press ‘NUTS’/Press ‘BEEPER’, if required. 8.
Flavoured White Bread continued GARLIC BREAD INGREDIENTS 1.
Flavoured White Bread continued BLACK OLIVE & BASIL BREAD INGREDIENTS 1.
Flavoured White Bread continued CHEESE & CHIVE BREAD Not suitable for ‘PRESET TIMER’. INGREDIENTS 1.
Flavoured White Bread continued PUMPKIN BREAD INGREDIENTS 1.
Flavoured Sweet Bread Most of the recipes in this section have the addition of nuts, chocolate, sultanas or other flavour enhancing ingredients. Some of the recipes include egg or milk in place of water to produce a richer flavoured bread with better keeping qualities. All the recipes in this section are designed for the SWEET Setting. All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy in producing a 1.
Flavoured Sweet Bread continued APPLE & SPICE BREAD INGREDIENTS 1.
Flavoured Sweet Bread continued WALNUT & COFFEE BREAD INGREDIENTS 1.
Flavoured Sweet Bread continued CRANBERRY & PISTACHIO NUT BREAD INGREDIENTS 1.
Flavoured Sweet Bread continued FRUIT LOAF INGREDIENTS 1.
Wholemeal Bread The breads in this section use ingredients such as wholemeal flour, rye flour and other grains or cereals. The WHOLE WHEAT setting has been designed with these ingredients in mind, by providing a 30 minute PREHEAT time at the beginning of the setting to allow these heavy flours time to absorb the liquid, soften and expand. The WHOLE WHEAT RAPID setting has a 5 minute PREHEAT time. Extra kneading and rising times have also been included.
Wholemeal Bread continued SEQUENCE FOR ‘WHOLE WHEAT RAPID’ SETTING: SIZE Preheat KNEAD 1 KNEAD 2 RISE 1 PUNCH DOWN RISE 2 BAKE TIME BAKE TEMP TOTAL TIME 750g Rapid 5min 3 min 17min 30min 10sec 40min 42min 132ºC 2hrs 17mins 1Kg Rapid 5min 3 min 17min 30min 10sec 40min 45min 132ºC 2hrs 20mins 1.
Flavoured Wholemeal Bread CRACKED WHEAT & SUNFLOWER BREAD INGREDIENTS 1.
Flavoured Wholemeal Bread continued SWEDISH LIMPA BREAD INGREDIENTS 1.
Dough All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy. Procedure . Place ingredients into bread pan, in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Insert the bread pan into position in the baking chamber and close the lid. 4. Press ‘SELECT’ to access – DOUGH – BREAD setting. 5. Press ‘START/PAUSE’ to commence operation. 6. At the end of the setting, press ‘STOP’.
Dough continued STICKY CINNAMON ROLLS WHOLEWHEAT HONEY ROLLS INGREDIENTS INGREDIENTS Water 285ml Water 310ml Salt 1 teaspoon Oil 2 tablespoons Sugar 2½ teaspoons Salt 1 teaspoon Bread flour 600g/ 4 cups Honey 3 tablespoons Eggs (60g) 2 Wholemeal plain flour 600g/ 4 cups Butter, softened & chopped 60g/ 3 tablespoons Tandaco yeast 3 teaspoons FILLING Tandaco yeast SETTING: DOUGH – BREAD 2 teaspoons Handshaping procedure Butter melted 3 tablespoons Brown sugar 4 tablespoons
Dough continued HOT CROSS BUNS CARAMEL CHELSEA BUNS INGREDIENTS INGREDIENTS Full cream milk, scalded and cooled 350ml 2 teaspoons Salt 1 teaspoon Brown sugar 3 tablespoons Sugar 2 tablespoons Bread flour 600g/ 4 cups Bread flour 600g/ 4 cups Milk powder 3 tablespoons Mixed spice 1½ teaspoons Ground mixed spice 1 tablespoon Grated orange rind 2 teaspoons Ground cinnamon 1 tablespoon Tandaco yeast 2¼ teaspoons Egg (60g), lightly beaten 1 Tandaco yeast 3 teaspoons Water 340ml
Dough continued APPLE TWIST STOLLEN INGREDIENTS INGREDIENTS Water 250ml Milk 125ml Salt 2 teaspoons Water 125ml Sugar 3 tablespoons Melted butter 60g/ 3 tablespoons Bread flour 600g/ 4 cups Salt 1 teaspoon Eggs (60g) 2 Castor sugar 3 tablespoons Butter, chopped 60g/ 3 tablespoons Bread flour 600g/ 4 cups Tandaco yeast 2½ teaspoons Grated orange rind 1 teaspoon Egg (60g), lightly beaten 1 2 teaspoons FILLING Canned pie apple 300g Tandaco yeast Mixed dried fruit 1 ⁄3 cup
Pizza Dough The Pizza Dough setting is suitable for all your favourite pizza and focaccia recipes. All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy. Procedure . Place ingredients into bread pan, in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Insert the bread pan into position in the baking chamber and close the lid. 4. Press ‘SELECT’ to access DOUGH – PIZZA setting. 5.
Pizza Dough continued CALZONE INGREDIENTS Water 240ml Olive oil 2 tablespoons Salt 1 teaspoon Wholemeal flour 150g/ 1 cup Bread flour 300g/ 2 cups Tandaco yeast 2 teaspoons SETTING: DOUGH – PIZZA Suggested fillings: • Sun-dried tomato pesto, roasted red, yellow and green capsicum, marinated eggplant or sliced mushroom. • Anchovy fillets, prawns, sliced salami, ham, bacon, turkey or chicken. • Grated cheddar, mozzarella, Parmesan or sliced Camembert, brie or fetta cheeses. Handshaping procedure .
Pasta Dough Make fresh home-made Pasta to serve with your favourite pasta sauces. All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy. Procedure: . Place ingredients into bread pan, in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Insert the bread pan into position in the baking chamber and close the lid. 4. Press ‘SELECT’ to DOUGH – PASTA setting. 5. Press ‘START/PAUSE’ to commence operation.
Pasta Dough continued GRISSINI (ITALIAN BREAD STICKS) Ideal to serve with soup, dips and fresh pasta dishes. INGREDIENTS Full cream milk, scalded 300ml Butter 60g/3 tablespoons Castor sugar 1 tablespoon Salt 1 teaspoon Bread flour 600g/ 4 cups Tandaco yeast SETTING: DOUGH – PASTA 2 teaspoons Handshaping procedure . Combine hot milk, butter and castor sugar. Stir until sugar is dissolved. Let stand until milk is cool. 2. Place milk mixture, salt, bread flour and yeast into bread pan. 3.
Gluten Free Bread Breville has understood the special needs and dietary requirement of our customers since our original bread machine was launched in 1995. Breville continues with the tradition with the introduction of a dedicated Gluten Free Bread Setting in the Breville ikon™ Baker’s Oven. Your Breville ikon™ Baker’s Oven will make delicious gluten free bread with ease.
Gluten Free Bread continued SEQUENCE FOR ‘GLUTEN FREE’ SETTING: SIZE KNEAD 1 KNEAD 2 RISE 1 PUNCH DOWN RISE 2 SHAPING RISE 3 BAKE TIME BAKE TEMP TOTAL TIME 1Kg 3 min 17min 50min 10sec 49min 50sec 50min 135ºC 2hrs 50mins 1.25Kg 3 min 17min 50min 10sec 49min 50sec 55min 135ºC 2hrs 55mins Selection of the 750g size, ‘CRUST’ and the ‘RAPID’ function is not available on this setting. GLUTEN FREE COUNTRY STYLE BREAD GLUTEN FREE WHOLESOME SEED BREAD LIQUID INGREDIENTS 1.
Gluten Free Bread continued GLUTEN FREE SPICY SULTANA BREAD GLUTEN FREE CHEESY CHEDDAR BREAD LIQUID INGREDIENTS Water 1.25kg 1kg LIQUID INGREDIENTS 1.
Yeast Free Bread Yeast Free Bread is a simple bread and is made using baking powder as the main raising agent (it does not have to be the same strength as yeast). The following recipes will give Damper or Muffin-Style Breads, which will be heavier in texture and not as highly risen as yeasted breads. All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy. There will be a weigh variance in each baked loaf in this section.
Yeast Free Bread continued CHEESY BUTTERMILK BREAD BANANA & PECAN MUFFIN BREAD LIQUID INGREDIENTS LIQUID INGREDIENTS Butter, melted 1 tablespoon Butter, melted 3 tablespoons Egg (60g) 1 Eggs (60g) 2 Buttermilk 500ml Milk 80ml Mashed banana 380g/ 1 cup DRY INGREDIENTS Bread flour 600g/ 4 cups DRY INGREDIENTS Salt ½ teaspoon Bread flour 340g/ 2¼ cups Grain mustard 1 tablespoon Brown sugar 250g/ 1 cup Bi-carbonate of soda 1 teaspoon Salt ½ teaspoon Baking Powder 2 teaspoons B
Manual Set Recipe Panettone is an Italian, festival bread – rich in fruit and flavour. Brush with Citrus Glaze (page R40) for additional appeal.
Prepackaged Bread Mixes These convenient BREAD MIXES are available nationally in supermarkets and at some bulk outlets. They are available in various sized packaging and should not be confused with BREAD FLOUR. Bread mixes contain high protein bread flour, sugar, salt, milk powder, oil and other ingredients such as bread improvers. Usually only the addition of water and yeast is necessary, however some results are improved by adding extra oil.
Prepackaged Bread Mixes continued WHITE PREPACKAGED BREAD MIX RECIPES DEFIANCE WHITE BREAD MIX INGREDIENTS 1.25Kg 1Kg 750g Water 500ml 400ml 300ml Bread Mix 750g/ 5 cups 600g/ 4 cups 500g/ 3¾ cups 2 teaspoons 1¾ teaspoons Defiance yeast 2½ teaspoons SETTING: BASIC: LIGHT/MEDIUM/DARK/RAPID DEFIANCE CRUSTY WHITE BREAD MIX INGREDIENTS 1.
Prepackaged Bread Mixes continued GRAIN PREPACKAGED BREAD MIXES DEFIANCE GRAIN BREAD MIX INGREDIENTS 1.25Kg 1Kg 750g Water 450ml 375ml 320ml Bread Mix 750g/ 5 cups 600g/ 4 cups 500g/ 31⁄3 cups Defiance yeast 2¼ teaspoons 2 teaspoons SETTING: WHOLEWHEAT – LIGHT/MEDIUM/DARK/RAPID 1½ teaspoons LAUCKE MULTIGRAIN SOY & LINSEED BREAD MIX INGREDIENTS 1.
Prepackaged Bread Mixes continued WHOLEMEAL PREPACKAGED BREAD MIXES LAUCKE BIO-FORT GOLDEN WHOLEMEAL BREAD MIX INGREDIENTS 1.25Kg 1Kg 750g Water 540ml 445ml 330ml Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups 2 teaspoons 1½ teaspoons 1¼ teaspoons Laucke yeast SETTING: FRENCH KITCHEN COLLECTION WHOLEMEAL BREAD MIX INGREDIENTS 1.
Just Jam If you love the taste of freshly baked bread you’ll love the taste and flavour of home-made jam using the ikon™ Baker’s Oven. FOR BEST RESULTS: • Always use the exact amounts of sugar, fruits and ‘Jam Setta’. Do not reduce sugar or use substitutes. • Use only fresh, ripe fruit for best flavour and natural pectin level. • Remove stems, seeds or pips from fruit before slicing. • Fruit can be chopped with a food processor, using a pulse action. • Do not puree fruit.
Just Jam continued Preparation of Jars for Jam Soak jars in warm water until label is easy to remove. Remove any wet cardboard liners from lids 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. Place into a preheated oven 100°C for 15-20 minutes or until completely dry. Remove from oven using oven mitts and use immediately.
Glazes The following Glazes are easy and quick to prepare and will enhance the flavour of your breads. CHOCOLATE GLAZE GELATINE GLAZE 2 tablespoons butter or margarine, melted 2 ⁄3 cup icing sugar, sifted 1 tablespoon cocoa, sifted ½ teaspoon vanilla essence 2 tablespoons milk 3 tablespoons water 1½ tablespoons sugar 3 teaspoons gelatine HOT CROSS BUN AND BROWN BUN GLAZE . Place ingredients into a small saucepan, stir over low heat until sugar and gelatine dissolves. Brush over hot bread.
Notes R41
Notes R42
Notes R43