Baker’s Oven Electronic Bread Maker Instructions and Recipes BBM100
Contents Page Breville recommends safety first 4 Know your Breville Baker’s Oven 6 Beginner’s guide to baking your first loaf 11 Weighing and measuring 15 The vital ingredients 16 Hints and tips to better bread making 19 Questions and answers 20 Control panel messages 22 Care, cleaning and storage 23 Troubleshooting – Recipes 24 Troubleshooting – Baker’s Oven 26 Easy bake recipes R1 Notes R36
Congratulations on the purchase of your new Breville Baker’s Oven
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 BAKER’S OVEN • Carefully read all instructions before operation and save for future reference.
Breville recommends safety first continued • Ensure that the Breville Baker’s Oven is switched off and then unplugged from the power outlet when not in use and before cleaning. • Do not immerse the bread pan in water. Doing so may interfere with the free movement of the shaft. Wash only the interior of the bread pan. • Always ensure the kneading blade is removed from the base of the baked loaf prior to slicing. • Keep the inside and outside of the appliance clean.
Know your Breville Baker’s Oven Lid Large viewing window Bread pan handle Bread pan Oven (baking chamber) Large viewing window Lid LED Screen 13 hour PRESET TIMER Easy to use Control panel / MENU 9 automatic programs for bread and dough CRUST button 3 crust colours available START/STOP button Power Interruption Protection Bakes 750g and 1kg loaves
Know your Breville Baker’s Oven continued The Control Panel The Control Panel is designed to perform several functions and is activated by switching the bread machine on at the power outlet. The LED Screen indicates the setting and crust colour selection then the completion time for the setting. The various buttons are used to set the functions and to start or stop the bread machine. The buttons should be pressed firmly. A soft beep sound is made as each button is pressed.
Know your Breville Baker’s Oven continued BREAD AND DOUGH SETTINGS SETTING 1: BASIC When the bread machine is switched on the LED Screen will show 1P (BASIC bread, MEDIUM crust colour). For a DARK or LIGHT Crust colour, press the CRUST button once for H (DARK), twice for L (LIGHT). SETTING 2: RAPID Press the MENU button once and the LED Screen will show 2P (RAPID Bread, MEDIUM crust colour). For a DARK or LIGHT Crust colour, press the CRUST button once for H (DARK), twice for L (LIGHT).
Know your Breville Baker’s Oven continued SETTING 8: BAKE ONLY Press the MENU button seven times and the LED Screen will show 8 (BAKE ONLY). Crust selection is not available on this setting. This setting is designed to allow extra baking of up to 1 hour if required. For those who enjoy a crispier crust, extend the baking time or for added interest to your loaf try the delicious topping or melt ideas on page 9. SETTING 9: DOUGH Press the MENU button eight times and the LED Screen will show 9 (DOUGH).
Know your Breville Baker’s Oven continued USING THE PRESET TIMER The Baker’s Oven PRESET TIMER lets you wake to the aroma of freshly baked bread in the morning. You can set the timer up to 13 hours in advance before you require the baked loaf. Recipes using perishable ingredients should not be made using the PRESET TIMER. Step 1 To bake a loaf of bread on the BASIC MEDIUM Bread setting using the PRESET TIMER, follow steps 1-7 under the heading “Beginner’s Guide to Your First Loaf” on page 11-12.
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 of this book. For making Gluten Free bread, please see “Gluten Free Bread” on page R21. All recipes use local ingredients and Australian Standard Metric Measuring tools (cup, spoons and weighing scales) for accuracy in producing a 750g or 1kg loaf of bread. The actual weight of the baked loaf will vary depending on the weight of raw ingredients used.
Beginner’s guide to baking your first loaf continued Step 5: Close the lid It is not recommended to open the lid during operation except to check the consistency of the dough and add additional ingredients in the kneading cycle, or to glaze and add seeds to the top of the loaf in the baking cycle (refer page R35). Step 6: Plug in the bread machine Insert the power plug into a 230/240V volt power outlet. Switch on at the power outlet.
Beginner’s guide to baking your first loaf continued The baking cycle commences when rising cycles end. The dough may rise a little more at this time due to the increasing heat expanding the gasses entrapped in the dough. RAPID BREAD and DOUGH have two rising cycles with one degassing of the dough. YEAST FREE BREAD has two shorter kneading cycle and no rising cycles. GLUTEN FREE BREAD has only one rising cycle. For more information on GLUTEN FREE bread, see page R21.
Beginner’s guide to baking your first loaf continued Step 12: Cut the bread Before cutting the bread, check that the kneading blade has been removed from the bottom of the baked bread. When the bread is cool, using a serratededge knife or electric knife on a firmly-seated breadboard. A standard blade knife is not suitable as it will tear the bread. Breville recommends using the Breville Bread Slicing Guide – Model BS1. This foldable, lightweight cutting guide is the ideal accessory for any bread maker.
Weighing and measuring Baking bread is in part a science and each ingredient plays an important role. Care should be taken when weighing and measuring ingredients to ensure accuracy and consistency. 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 It is important to note that New Zealand ingredients, especially flour and yeast, differ from the Australian equivalents.
The vital ingredients Flour 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 Bread improver Salt Several brands of bread improvers are available nationally in supermarkets and health food stores. The ingredients in a bread improver are usually a food acid such as ascorbic acid (Vitamin C) and other enzymes (Amylases) extracted from wheat flours. Salt is an important ingredient in bread making. However, salt inhibits the rising of the bread, so be careful when measuring, as it should be accurate. Refer to Questions and Answers (page 20-21).
The vital ingredients continued Rapid Rise Yeast There products are a mixture of yeast and bread improver. Brands will vary in strength. If wishing to substitute for yeast in a recipe, omit the bread improver. Rapid rise yeasts should not be used with bread mix as bread improver is already included. NEW ZEALAND ONLY: ‘Edmonds Surebake Yeast’ is the most readily available yeast product in New Zealand. Where a recipe states ‘Bread Improver and Tandaco Yeast’ substitute with ‘Edmonds Surebake Yeast.
Hints and tips for better bread making ✔ Do measure ingredients accurately – weighed measurements are more accurate than volumetric measurements. Never Use the PRESET TIMER for recipes that contain perishable items, such as eggs, cheese, milk, cream and meats. ✔ Do use bread flour unless recipe states otherwise. Never Use self-raising flour to make yeasted bread unless recipe states otherwise. ✔ ✔ Do check use-by-dates on ingredients. Never Immerse your bread machine or bread pan in water.
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 than bread made with milk powder.
Questions and answers continued Q: What happens if the bread isn’t removed when the bake cycle is complete? A: The bread machine will automatically go into a keep warm cycle, (in the BASIC, RAPID, WHOLE WHEAT, YEAST FREE, GLUTEN FREE, FRENCH and SWEET settings) holding the temperature of the bread for up to 60 minutes. However, as the loaf cools it gives off steam which cannot escape from the bread pan. The bread crust may become soft and the loaf may slightly lose its shape.
Control panel messages Error Detection When the Start/STOP button has been pressed to begin the process and there is a problem relating to the sensor, beeps will sound twice and then the LED Screen will flash the particular error message specific to the problem. There are 4 different error messages: Error message Problem Correction E01 Attempting to use the bread machine shortly after a loaf has been baked and its interior will still be warm, that is the sensor temperature will still be above 40°C.
Care, cleaning and storage Before cleaning your bread maker, switch off and then unplug from the power outlet and allow the bread maker to cool completely. Bread MAKER The inside and outside of the bread maker and lid should be wiped with a soft, damp cloth then dried thoroughly. If overspills, such as flour, nuts, sultanas, etc. occur in the baking chamber, carefully remove, using a damp cloth. Before reusing your bread machine ensure that all parts are completely dry.
Troubleshooting guide - Recipe Problem Bread sinks in the centre Not measured correctly • Low % protein • Passed use-by-date • Self raising flour used • Sugar Not measured correctly • Salt Not measured correctly • Not measured correctly • Too hot • Flour Water/liquid Over browned Sticky patch on top of bread • Doughy centre Heavy dense texture • • • • • • • • • • • • Too cold Yeast Bread mix Room temperature 24 Not measured correctly • • Not measured correctly •
Troubleshooting guide - Recipe continued Coarse holey texture Bread Bread rises doesn’t too much rise enough • • • • • Corrective action Ref page • Check method of weighing/measuring ingredients 15 • Use suitable high protein flour or add gluten flour 16 • Discard and use fresh flour 19 • Use bread or plain flour - self-raising flour already contains baking powder as the raising agent 16 • Use metric measuring spoons 15 • Use metric measuring spoons 15 • Check method of weighing/me
Troubleshooting guide - Baker’s Oven Problem Appliance unplugged Machine will not operate Error code Ingredients E01 on LED not mixed Screen • • • Kneading blade not on shaft Selected setting incorrect Power interruption • START/STOP button pressed after starting machine • Machine has not cooled from previous use • • Lid opened during rising or baking Hot bread left in pan too long Incorrect crust colour selection START/STOP button not pressed Bread pan unseated 26 • • •
Troubleshooting guide - Baker’s Oven continued Bread not baked Bread rises too much Baked bread is damp Under browned crust • Loaf is small • • • PRESET Bread not TIMER did sufficiently not function baked • • • • • • • • • • • 27
Easy Bake Recipes
Contents Page Traditional favourites R3 Flavoured white bread R8 Flavoured sweet bread R11 Flavoured wholemeal bread R14 Rapid bread R16 Yeast free bread R18 Gluten free bread R21 Dough R25 Prepackaged bread mixes R30 Glazes R34 Notes R36 Abbrevations: tsp = teaspoon tbl = tablespoon R
Traditional Favourites There are many breads that we all like to place in our lunch box. This section includes traditional white bread and a variety of savoury breads. You just might discover a new found special favourite. Two loaf sizes 1kg and 750g can be made. When making the 750g size, remove the loaf 10 minutes before completion of the baking cycle. Note Procedure 1. Place ingredients into bread pan in the exact order listed in the recipe. 2. Wipe spills from the outside of bread pan. 3.
Traditional Favourites continued Sequence for BASIC setting: CRUST 1ST KNEAD 2ND KNEAD 1ST RISE PUNCH DOWN 2ND RISE PUNCH DOWN 3RD RISE BAKE TIME LIGHT 2 min 28 min 20 min 15 secs 20 min 10 secs 50 min 60 min MEDIUM 2 min 28 min 20 min 15 secs 20 min 10 secs 50 min 60 min DARK 2 min 28 min 20 min 15 secs 20 min 10 secs 50 min 60 min TOTAL TIME 3hr 00min* 3hr 00min* 3hr 00min* * Baking temperature automatically adjusts for each crust colour.
Traditional Favourites continued Sequence for FRENCH setting: CRUST 1ST KNEAD 2ND KNEAD 1ST RISE PUNCH DOWN 2ND RISE PUNCH DOWN 3RD RISE BAKE TIME LIGHT 2 min 28 min 20 min 15 secs 50 min 10 secs 65 min 65 min MEDIUM 2 min 28 min 20 min 15 secs 50 min 10 secs 65 min 65 min DARK 2 min 28 min 20 min 15 secs 50 min 10 secs 65 min 65 min * Baking temperature automatically adjusts for each crust colour.
Traditional Favourites continued Sequence for WHOLE WHEAT setting: CRUST 1ST KNEAD 2ND KNEAD 1ST RISE PUNCH DOWN 2ND RISE PUNCH DOWN 3RD RISE BAKE TIME LIGHT 2 min 28 min 30 min 15 secs 25 min 10 secs 70 min 65 min MEDIUM 2 min 28 min 30 min 15 secs 25 min 10 secs 70 min 65 min DARK 2 min 28 min 30 min 15 secs 25 min 10 secs 70 min 65 min TOTAL TIME 3hr 40min* 3hr 40min* 3hr 40min* * Baking temperature automatically adjusts for each crust colour.
Traditional Favourites continued Multigrain Bread INGREDIENTS Water Oil Salt Sugar 1kg 375ml 3 tbl 2 tsp 3 tbl Bread flour 375g / 2½ cups 300g / 2 cups Wholemeal plain flour Gluten flour Milk powder Bread improver Sunflower seeds Kibble wheat Whole linseeds Sesame seeds Cracked buckwheat Tandaco yeast 750g 325ml 2 tbl 1½ tsp 2 tbl 225g / 1½ cups 150g / 1 cup 2 tbl 2 tbl 1 tsp 1 tbl 1½ tbl 3 ⁄4 tsp 3½ tbl 3 tbl 3½ tbl 2½ tbl 2½ tbl 3 tbl 2 tbl 2 tbl 1½ tbl 1 tbl 2 tsp 1½ tsp SETTING: 6 (WHOLE
Flavoured White Bread Recipes in this section have the addition of seeds, nuts or other flavour enhancing ingredients. The addition occurs mostly at the sound of the beeps. Therefore these recipes are not suitable to use on the Preset Timer. Procedure 1. Place all ingredients into the bread pan in the exact order listed in the recipe. 2. Wipe spills from outside of the bread pan. 3. Lock the bread pan into position in the baking chamber and close the lid. 4.
Flavoured White Bread continued CHEDDAR & BACON Bread INGREDIENTS Water Oil Salt Sugar Bread flour Gluten flour Bread improver Milk powder Tandaco yeast 1kg 310ml 3 tbl 13⁄4 tsp 2½ tbl 600g / 4 cups 1 tbl 1 tsp 2 tbl 1½ tsp SWEET Corn & Capsicum Bread 750g 260ml 2 tbl 1½ tsp 2 tbl 450g / 3 cups 3 tsp 3 ⁄4 tsp 1½ tbl 1¼ tsp ADD AT THE BEEPS: Bacon, finely chopped Cheddar cheese, finely grated 75g / ½ cup 75g / ½ cup SETTING: 1 (BASIC) P-MEDIUM, H-DARK OR L-LIGHT 50g / 1⁄3 cup 50g / 1⁄3 cup INGREDIEN
Flavoured White Bread continued Grain Mustard & Herb Bread INGREDIENTS Water Oil Salt Sugar Bread flour Bread improver Milk powder Wholegrain mustard Tandaco yeast 1kg 300ml 3 tbl 1½ tsp 2½ tbl 600g / 4 cups 1 tsp 2 tbl 750g 250ml 2 tbl 1 tsp 2 tbl 450g / 3 cups 3 ⁄4 tsp 1½ tbl INGREDIENTS Water Oil Salt Sugar Bread flour Bread improver Tandaco yeast 1 tbl 3 tsp ADD AT THE BEEPS: 13⁄4 tsp 1½ tsp ADD AT THE BEEPS: Fresh mixed herbs of your choice, chopped MEDITERRANEAN FLAVOUR BREAD ⁄3 cup 1
Flavoured Sweet Bread Most of the recipes in this section have the addition of nuts, chocolate, sultanas or other flavour enhancing ingredients. The addition occurs mostly at the sound of the beeps towards the end of the second kneading cycle. Therefore these recipes are not suitable to use with the PRESET TIMER. Two loaf sizes 1kg and 750g can be made. When making the 750g size, remove the loaf 10 minutes before completion of the baking cycle. Note Procedure 1.
Flavoured Sweet Bread continued Rich Fruit Loaf INGREDIENTS Water Oil Salt Grated orange rind Brown sugar Bread flour Gluten flour Bread improver Milk powder Mixed spice Tandaco yeast 1kg 340ml 3 tbl 13⁄4 tsp 750g 290ml 2 tbl 1½ tsp 3 tsp 2 tsp 2½ tbl 600g / 4 cups 1 tbl 1 tsp 2 tbl 3 tsp 2 tsp 2 tbl 450g / 3 cups 3 tsp 3 ⁄4 tsp 11⁄2 tbl 2 tsp 1½ tsp ADD AT THE BEEPS: Fruit medley Sultanas Prunes, chopped Glace cherries, halved Lemon & Poppy Seed Bread 60g / 1⁄3 cup 2 tbl 45g / ¼ cup 1 tbl 1½ t
Flavoured Sweet Bread continued Choc Raisin & Peanut Bread INGREDIENTS 1kg 750g Water 330ml 275ml Oil 3 tbl 2 tbl Salt 2 tsp 1½ tsp Sugar 2½ tbl 2 tbl Bread flour 600g / 4 cups 450g / 3 cups Gluten flour 1 tbl 3 tsp Bread improver 1 tsp 3 ⁄4 tsp Milk powder 2 tbl 11⁄2 tbl Tandaco yeast 13⁄4 tsp 11⁄2 tsp ADD AT THE BEEPS: 1 Chocolate buds 65g / ⁄3 cup 40g / ¼ cup Raisins 70g / 1⁄3 cup 50g / ¼ cup Chopped nuts 3 tbl 2 tbl SETTING: 3 (SWEET) P-MEDIUM, H-DARK OR L-LIGHT
Flavoured Wholemeal Bread The recipes in this section use ingredients such as wholemeal flour, rye flour and other grains or cereals. The WHOLE WHEAT setting has been designed with this in mind, providing longer rising times to produce a loaf of bread lighter in texture and higher in volume. Two loaf sizes 1kg and 750g can be made. When making the 750g size, remove the loaf 10 minutes before completion of the baking cycle. Note Procedure 1.
Flavoured Wholemeal Bread continued 50/50 Wholemeal Bread INGREDIENTS Water Oil Salt Sugar Wholemeal plain flour Bread flour Gluten flour Bread improver Milk powder Tandaco yeast Soy & Linseed Bread 1kg 400ml 2 tbl 2 tsp 3 tbl 750g 350ml 1 tbl 1½ tsp 2 tbl 300g / 2 cups 225g / 1½ cups 300g / 2 cups 2 tbl 225g / 1½ cups 1½ tbl 1 tsp 3 2 tbl 13⁄4 tsp 1½ tbl 1½ tsp ⁄4 tsp SETTING: 6 (WHOLE WHEAT) P-MEDIUM, H-DARK OR L-LIGHT 1kg 400ml 3 tbl 2 tsp 3 tbl Linseeds Soy Grits 1kg 375ml 3 tbl 2 tbl 2
Rapid Bread The recipes in this section have been developed to produce a loaf of bread similar in volume to that of bread made on any of the longer bread cycles. Unless otherwise stated, most of the yeasted bread recipes can be baked on this cycle, however the volume will be slightly reduced and the texture a little more dense. Two loaf sizes 1kg and 750g can be made. When making the 750g size, remove the loaf 10 minutes before completion of the baking cycle. Note Procedure 1.
Rapid Bread continued RAPID WHITE BREAD INGREDIENTS Water Oil Salt Sugar Bread flour Bread improver Milk powder Tandaco yeast 1kg 360ml 3 tbl 2 tsp 2½ tbl 650g / 41⁄3 cups 750g 290ml 2 tbl 1½ tsp 2 tbl 450g / 3 cups 1 tsp ¾ tsp 2½ tbl 2¼ tsp 2 tbl 2 tsp SETTING: 2 (RAPID) P-MEDIUM, H-DARK OR L-LIGHT RAPID WHOLEMEAL BREAD INGREDIENTS Water Oil Salt Sugar Wholemeal plain flour Gluten flour Bread improver Milk powder Tandaco yeast 1kg 400ml 2 tbl 1½ tsp 3 tbl 750g 350ml 1½ tbl 1¼ tsp 2 tbl 600g / 4
Yeast Free Bread Yeast Free Bread is made using baking powder as the main raising agent (it does not have the same strength as yeast). The following recipes will give Damper or Muffin-Style Breads, which will be heavy in texture and not as highly risen as yeasted breads. To ensure a well baked loaf is achieved, check the dough in the first 5 minutes of kneading. If the dough is too slack and running down onto the base of the pan, add small amounts of flour to ensure the dough forms into a round ball.
Yeast Free Bread continued Sequence for YEAST FREE setting: CRUST 1ST KNEAD 2ND KNEAD BAKE TIME TOTAL TIME LIGHT 2 min 13 min 60 min 1hr 15min* MEDIUM 2 min 13 min 60 min 1hr 15min* DARK 2 min 13 min 60 min 1hr 15min* * Baking temperature automatically adjusts for each crust colour. ADD-IN BEEPS: Do not sound on the YEAST FREE setting.
Yeast Free Bread continued Cheese & Spring Vegetable Bread Liquid INGREDIENTS Water Oil dry INGREDIENTS White bread flour Bread improver Sugar Salt Spring vegetable soup mix Baking powder Additions: Grated Cheddar cheese 400ml 2 tbl 600g / 4cups 1 tsp 2 tbl 1 tsp 40g / 1 tbl 2 tbl 75g / 1⁄2 cup Passionfruit Butter Bread Liquid INGREDIENTS Milk, scalded and cooled Passionfruit in syrup (170g can) Butter, softened Dry INGREDIENTS White bread flour Bread improver LIGHT brown sugar Baking powder 250ml 1 can
Gluten Free Bread Making gluten free bread is different from traditional baking, therefore it is important to carefully read the following information: Your Breville Baker’s Oven will make delicious Gluten Free Bread with ease. The following recipes have been developed without using any grains or ingredients that contain gluten. Therefore, these recipes are suitable for people with specific food allergies or intolerances.
Gluten Free Bread continued Procedure 1. Mix liquid ingredients together in a small bowl. (Do not use electric mixer or a whisk, as this will aerate the mixture). 2. Mix dry ingredients together in a large bowl. Do not sift. 3. Use a pliable spatula to combine the liquid and dry ingredients. Mix to a soft dough ensuring all the ingredients are well combined. Fold in additions, if applicable. 4.
Gluten Free Bread continued GLUTEN FREE Country Style Bread LIQUID INGREDIENTS 1kg Water 330ml Oil 3 tbl Eggs (60g) 3 Cider vinegar 1 tsp DRY INGREDIENTS White rice 320g / 2 cups flour Potato flour 220g / 1¼ cups Soy flour 50g / 1⁄3 cup Tapioca flour 75g / ½ cup (arrowroot) Sugar ¼ cup Salt 1½ tsp Milk powder ½ cup Guar or 1 tbl Xanthan Gum Tandaco 2 tsp yeast SETTING: 7 (GLUTEN FREE) P-MEDIUM, H-DARK OR L-LIGHT 750g 250ml 2½ tbl 2 ¾ tsp 240g / 1½ cups 170g / 1 cup 40g / ¼ cup 55g / 1⁄3 cup 2½ tbl 1 tsp 1
Gluten Free Bread continued GLUTEN FREE Spicy Sultana Bread LIQUID INGREDIENTS 1kg 750g Water 330ml 250ml Olive oil 3 tbl 2½ tbl Eggs (60g) 3 2 Cider vinegar 1 tsp ¾ tsp DRY INGREDIENTS Brown rice flour 320g / 2 cups Potato flour 220g / 1¼ cups 170g / 1 cup Soy flour 50g / 1⁄3 cup 40g / ¼ cup Tapioca flour (arrowroot) 75g / ½ cup 55g / 1⁄3 cup LIGHT brown sugar ¼ cup 2½ tbl Salt 1½ tsp 1 tsp 240g / 1½ cups ⁄3 cup Milk powder ½ cup 1 Guar or Xanthan Gum 3 tsp 1 tbl Mixed
Dough Procedure 1. Place all ingredients into the bread pan in the exact order listed in the recipe. 2. Wipe spills from outside the bread pan. 3. Lock the bread pan into position in the baking chamber and close the lid. 4. Press MENU to setting 9 – (DOUGH). 5. Press START/STOP to commence operation. 6. At the end of the program, press START/STOP. 7. Remove dough from the bread maker and bread pan. DOUGH is now ready for handshaping, rising and baking.
Dough continued To make a master dough: Wholemeal DOUGH White Bread DOUGH Not suitable for the PRESET TIMER INGREDIENTS Full cream milk, scalded and cooled Egg yolk Butter or oil Salt Sugar Bread flour Bread improver Tandaco yeast 350ml 1 2 tbl 1 tsp 11⁄2 tbl 600g / 4 cups 1 tsp 2¼ tsp SETTING: 8 (DOUGH) P-MEDIUM, H-DARK OR L-LIGHT INGREDIENTS Water Oil Salt Sugar Wholemeal plain flour Gluten flour Bread improver Milk powder Tandaco yeast 1kg 400ml 2 tbl 1 tsp 2 tbl 600g / 4 cups 2 tbl 1 tsp 2 tbl 2¼ t
Dough continued Shaping ideas for master doughs: Bread Rolls 1. Take a quantity of one of the Master dough recipes. 2. Divide dough into 16 equal pieces. Knead each piece and shape into a round ball. 3. Place rolls together on a lightly greased baking tray. 4. Cover rolls with lightly greased plastic food wrap and allow to stand in a warm area for 30 minutes or until doubled in size. 5. Remove wrap, brush tops of rolls with milk. 6.
Dough continued Pizza & Focaccia DOUGHs The DOUGH setting is suitable for all your favourite pizza and focaccia recipes. Procedure 1. Place ingredients into the bread pan, in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Lock the bread pan into position in the baking chamber and close the lid. 4. Press MENU to setting 9 (DOUGH). 5. Press START/STOP to commence operation. 6.
Dough continued Focaccia DOUGH INGREDIENTS Water Olive oil Salt Sugar Bread flour Tandaco yeast 250ml 2 tbl 1 tsp 2 tsp 450g / 3 cups 2 tsp SETTING: 8 (DOUGH) Suggested toppings: Olive oil Rock salt Black olives, sliced 3 tbl 3 tbl 4 tbl Handshaping For thick Focaccia: 1. Press dough into a lightly greased 19cm × 29cm lamington tin. 2. Loosely cover with a lightly greased plastic wrap and stand in a warm area for 30 minutes or until doubled in size. 3.
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 mixes Defiance White Bread Mix INGREDIENTS Water Bread mix Defiance yeast 1kg 325ml 600g / 4 cups 750g 275ml 500g / 33⁄4 cups 11⁄2 tsp 11⁄4 tsp Defiance CRUSTY White Bread Mix INGREDIENTS Water Bread mix Defiance yeast 1kg 325ml 600g / 4 cups 750g 275ml 500g / 33⁄4 cups 11⁄2 tsp 11⁄4 tsp SETTING: 1 (BASIC) P-MEDIUM, H-DARK OR L-LIGHT SETTING: 1 (BASIC) P-MEDIUM, H-DARK OR L-LIGHT Laucke Crusty White Bread Mix Laucke Super Soft White Brea
Prepackaged Bread Mixes continued GRAIN prepackaged bread mixes DEFIANCE GRAIN BREAD MIX INGREDIENTS 1kg 750g Water 325ml 275ml Bread mix 600g / 4 cups 500g / 31⁄3 cups Defiance yeast 1 ⁄2 tsp 1 1¼ tsp SETTING: 6 (WHOLE WHEAT) P-MEDIUM, H-DARK OR L-LIGHT Laucke MULTIGrain SOY & LINSEED BREAD MIX INGREDIENTS 1kg 750g Water 400ml 300ml Bread mix 600g / 4 cups 450g / 3cups Laucke yeast 1½ tsp 1¼ tsp SETTING: 4 (FRENCH) P-MEDIUM, H-DARK OR L-LIGHT Laucke GERMAN GRAIN BREAD MIX INGREDIENT
Prepackaged Bread Mixes continued WHOLEMEAL PREPACKAGED BREAD MIXES Laucke BIO-FORT Golden Wholemeal Bread Mix INGREDIENTS Water Bread mix Laucke yeast RYE PREPACKAGED BREAD MIXES Laucke SOURDOUGH RYE Bread Mix 1kg 445ml 600g / 4 cups 750g 330ml 450g / 3 cups INGREDIENTS Water Bread mix Laucke yeast 1kg 450ml 600g / 4 cups 750g 300ml 450g / 3 cups 1½ tsp 1¼ tsp 1½ tsp 1¼ tsp SETTING: 4 (FRENCH) P-MEDIUM, H-DARK OR L-LIGHT SETTING: 4 (FRENCH) P-MEDIUM, H-DARK OR L-LIGHT KITCHEN COLLECTION Wholem
Glazes The following Glazes are easy and quick to prepare and will enhance the flavour and appearance of your breads.
Glazes continued Gelatine Glaze 3 tablespoons water 1½ tablespoons sugar 3 teaspoons gelatine Procedure 1. Place ingredients in a small saucepan, stir over low heat until sugar and gelatine dissolves. 2. Brush over hot bread. Egg Glaze/Seeds on Top 1 x 60g egg, lightly beaten 2-3 tablespoons water Seeds, for example, poppy, sesame, sunflower, linseed, etc. Procedure 1. Combine egg and water until smooth. Do not whisk. Strain through a sieve if required. 2.
Notes Abbrevations: tsp = teaspoon tbl = tablespoon R36
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