Breville Customer Service Centre Australian Customers New Zealand Customers Mail: Mail: PO Box 22 Botany, NSW, 2019 AUSTRALIA Private Bag 94411 Greenmount, Auckland NEW ZEALAND Phone: 1300 139 798 Phone: 0800 273 845 Fax: Fax: (02) 9384 9601 Email: Customer Service: askus@breville.com.au 0800 288 513 Email: Customer Service: askus@breville.com.au www.breville.com.au Breville is a registered trademark of Breville Pty Ltd. A.B.N. 98 000 092 928. Copyright Breville Pty Ltd 2013.
the Custom Loaf Instruction Book BBM800
CONGRATULATIONS On the purchase of your new Breville product
Contents 4 Breville recommends safety first 6 Know your Breville product 10 Operating your Breville product 27 Optional Settings on your Breville product 28 - Using the PAUSE feature 30 - Using the DELAY START button 31 - Using the MODIFY button 33 - Using the CUSTOM setting 35 Tips for Better Bread Making 39 The Vital Ingredients 44 Care & cleaning your product 48 Troubleshooting 58 Recipes 123 Custom Recipe Charts 136 Baking Sequences 3
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 Read all instructions BEFORE USE AND SAVE FOR FUTURE REFERENCE • • • Carefully read all instructions before operation and save for future reference.
Breville recommends safety first • • • • • Ensure the bread machine 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 drive shaft. Wash only the interior of the bread pan. Do not leave the lid standing open for extended periods of time. Always ensure the kneading blade is removed from the base of the baked loaf prior to slicing.
KNOW your Breville product 6
KNOW YOUR BREVILLE BREAD MAKER A I G B F H H E D C A. B. C. D. E. F. Non-Stick Bread Pan with Handle Drive Shaft (inside Bread Pan) Coupling (underside of Bread Pan) Removable Lid Viewing Window Automatic Fruit and Nut Dispenser Steam vents in the dispenser lid and base. G. Stainless Steel Housing Interior cavity (the baking chamber) contains the heating element and drive mechanism. H. Ventilation Grills I.
KNOW YOUR BREVILLE BREAD MAKER J K L M O N R 8 P Q J. WEIGHT | TEMP button Press to convert the default metric temperature and weight (°C and kg) to imperial units(°F and lbs). K. BEEPER button Press to mute the sound alerts. The LCD screen will display symbol when the sound alerts have been muted and the no symbol when the sound alerts are on. L. LIGHT button Press and hold to illuminate the interior baking chamber. M. Backlit LCD Screen N.
KNOW YOUR BREVILLE BREAD MAKER S. Collapsible Paddle - For use with dough settings. S Always ensure the collapsible paddle is inserted in the upright position for thorough mixing during the ‘knead 1’ phase. The collapsible paddle will automatically collapse into the flat position then return to the upright position during the appropriate times in the ‘knead 2’, ‘rise’ and ‘punch-down’ phases.
OPERATING your Breville product
PAge header..... OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE Beginner’s Guide to Bread Making Before using the bread maker for the first time, remove and safely discard any packaging material and promotional labels including the clear film over the display panel. Ensure the power cord is unplugged from the power outlet. Wipe the exterior of the stainless steel housing with a soft, damp cloth. Dry thoroughly. Wash the inside of the bread pan with warm soapy water and a soft cloth.
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE d) If using the collapsible paddle, ensure it is inserted in the upright position for thorough mixing during the ‘knead 1’ phase. The collapsible paddle will automatically collapse into the flat position then return to the upright position during the appropriate times in the ‘knead 2’, ‘rise’ and ‘punch-down’ phases, then collapse before the ‘bake’ phase begins to minimise the hole at the bottom of the baked loaf. −− Measured and weighed accurately.
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE NOTE Do not underfill or overfill the bread pan as the bread may not mix properly. The recipes in this book are designed for 0.5kg to 1.25kg loaves. However if developing your own recipes, as a general guide, a minimum 2 cups and maximum 4.5 cups of total dry ingredients is recommended. On the jam setting, as a general guide, a maximum 3 cups of fruit should be used. 4.
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE d) The Fruit and Nut Dispenser will automatically release its contents on the BASIC, BASIC RAPID, WHOLE WHEAT, WHOLE WHEAT RAPID, GLUTEN FREE, CRUSTY LOAF, SWEET, YEAST FREE and all DOUGH settings. You may notice the base of the dispenser flip open during the bread making cycle even when it is empty. This is normal. It is the dispenser automatically releasing ingredients.
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE NOTE NOTE Although the bread maker is capable of making 0.5kg, 0.75kg, 1.0kg or 1.25kg loaves, we recommend the larger sizes for a better uniform loaf. The ingredient quantities for the 0.5kg loaf may not fill the bread pan to the ideal volume for a uniform loaf. This is especially true for breads that contain whole grains or other special ingredients. This is why some settings have limited or no loaf size options. The loaf sizes - 0.5kg, 0.75kg, 1.
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE SETTING PADDLE DESCRIPTION CRUST Colour OPTIONS LOAF SIZE OPTIONS MORE INFORMATION BASIC RAPID Collapsible This is an all-purpose setting for white breads, whole wheat breads and whole grain breads that contain more than 50% bread flour. Use this setting for packaged bread mixes. Best results are achieved by using the longer settings, producing a loaf with optimal texture.
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE SETTING PADDLE DESCRIPTION CRUST Colour OPTIONS LOAF SIZE OPTIONS MORE INFORMATION GLUTEN FREE Collapsible This is a setting for breads that contain gluten free flours such as rice flour, tapioca flour, potato flour, buckwheat flour, arrowroot etc. Due to ingredient properties, the consistency of the dough is wetter and more like a thick, sticky batter than a firm dough ball.
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE SETTING PADDLE DESCRIPTION CRUST Colour OPTIONS LOAF SIZE OPTIONS MORE INFORMATION SWEET Collapsible This is a setting for breads high in sugar, fats and proteins. Due to ingredient properties, sweet breads high in sugar, fats and proteins tend to brown quicker. For this reason, in comparison to the BASIC setting, there is a lower ‘bake’ temperature.
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE SETTING PADDLE DESCRIPTION CRUST Colour OPTIONS LOAF SIZE OPTIONS MORE INFORMATION DOUGHuse this setting for bread doughs Collapsible This is a setting for bread doughs that are intended to be shaped by hand into traditional loaf shapes or in special ways - dinner rolls, round loaves, braids, twists, bread sticks, bagels etc then baked using the BAKE ONLY setting or in an oven.
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE SETTING PADDLE DESCRIPTION CRUST Colour OPTIONS LOAF SIZE OPTIONS MORE INFORMATION BAKE ONLY Collapsible This is a setting to: - Darken or crispen loaves already baked and cooled. This only takes a few minutes so check regularly. - Re-warm loaves already baked and cooled. - Bake doughs that have been hand-shaped. - Melt or brown toppings on baked bread. The bake time and temperature range is 1:00min 2:00hrs and 60°C - 150°C (140°F - 300°F).
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE 10. Start the Bread Maker The bread maker is now ready to activate, automatically calculating the recommended temperatures and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases based on your selected setting, crust colour and loaf size. The LCD screen will indicate the recommended total cycle time.
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE The table below outlines the phases of the cycle. PHASE DESCRIPTION NOTES ‘Preheat’ The ‘preheat’ phase warms the ingredients to allow the yeast to perform optimally. It also allows heavy grains and flours to absorb liquid, before softening and expanding for better gluten development. During this phase, no movement occurs in the bread pan. This phase will only occur on the WHOLE WHEAT, WHOLE WHEAT RAPID and JAM settings.
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE PHASE DESCRIPTION NOTES ‘Rise 1’ ‘Punch Down’ ‘Rise 2’ The ‘rise’ phase, also known as ‘proofing’, is a period of rest that allows the gluten to become smooth and elastic. The dough ball will become a puffy mass that increases in size. This phase is important to the flavour of the bread. During this phase, no movement occurs in the bread pan. The ‘rise 1’ and ‘rise 2’ phases are separated by two ‘punch down’ phases, also known as ‘deflating’.
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE 11. Remove the Bread Pan a) When the cycle is complete, an alert will sound and the ‘keep warm’ phase will automatically begin to count up to 60 minutes. To retain a crisp loaf crust, we recommend removing the bread pan at the beginning of the 'keep warm' cycle. Press and hold the CANCEL button. With protective hot pads or insulated oven mitts, lift open the lid. Hold the bread pan by the handle and lift straight up. Place the bread pan on a wire rack.
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE 13. Unplug the Bread Maker a) While the bread is cooling, unplug the power cord from the power outlet. NOTE b) Place the bread upright on the wire rack to cool for at least 20 minutes before slicing. The exception is yeast free breads (also known as quick breads, batter breads or cakes). Allow these breads to remain in the bread pan for 20 minutes on a wire rack before removing, then allow to cool for 15 to 30 minutes before slicing.
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE 14. Slice the Bread a) When the bread has cooled sufficiently, place the bread onto a firmly seated breadboard. TIP Cool bread for a minimum of 20 minutes (preferably longer) before slicing it. This allows the steam to escape. The exception is yeast free breads. If you wish to serve bread warm, wrap it in foil and re-heat in the oven.
OPTIONAL SETTINGS on your Breville product
PAge header..... OPTIONAL SETTINGS - PAUSE FEATURE Using the PAUSE feature Uses for the pause feature are limited only by your imagination. Bread dough can be hand-shaped into braided breads with decorative crusts, rolled or layered into sweet or savory filled pull-apart breads, or finished with a variety of glazes, crumbles and toppings. To pause the cycle, press and hold the START | PAUSE button.
PAge header..... OPTIONAL SETTINGS - PAUSE FEATURE Pull-Apart Rolls Rolled Breads 1. Prepare an egg wash using 1 egg white or 1 whole egg plus 1 tablespoon of water. 1. Prepare an egg wash using 1 egg white or 1 whole egg plus 1 tablespoon of water. 2. At the start of the ‘rise 3’ phase, press and hold the START | PAUSE button to pause the cycle. 2. At the end of the ‘rise 2’ phase, press and hold the START | PAUSE button to pause the cycle. 3. Lift open the lid.
PAge header..... OPTIONAL SETTINGS – DELAY START BUTTON Using the DELAY START button The DELAY START button conveniently allows you to select when you’d like the loaf to be ready, automatically starting the bread maker at the appropriate time. You can set the timer up to 13 hours in advance before you require the baked loaf to be ready.
PAge header..... Optional Settings – MODIFY button LCD screen will display ‘READY IN’ and begin to count down. There will be no movement inside the bread pan. Once the correct time has lapsed, the cycle will automatically begin. The LCD screen will indicate the time remaining until the loaf is ready and the progress indicator will flash to indicate the current phase of the cycle.
PAge header..... Optional Settings – MODIFY button For tables that show the times of each function see back of book. The table below outlines the possible modifications for each of the settings.
PAge header..... Optional Settings – CUSTOM setting Using the CUSTOM setting The preset, recommended temperatures and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases can be modified to suit a specific recipe or your personal preference, then stored in the memory of the bread maker. This is particularly useful if you have a favourite recipe that you regularly bake.
PAge header..... Optional Settings – CUSTOM setting DELAY START button. Turn the SELECT push-dial to change the cycle time and press to select. The time you select relates to the finish time of the baked loaf. Refer to ‘Using the DELAY START button’, page 31. Modifying a Programmed Custom Recipe There are 9 custom recipe spaces for you to program. If a space has been filled and the MODIFY button is pressed, the LCD screen will indicate a flashing ‘REPLACE?’ 1.
TIPS FOR BETTER BREAD MAKING
PAgefor Tips header..... Better Bread Making Measuring and Weighing Ingredients With bread maker baking, the most important step is accurately measuring and weighing ingredients. The bread pan has a limited capacity so ingredients must be measured accurately to prevent overflow onto the heating elements and to ensure the recipes rise and taste properly. For best results, always accurately measure and weigh ingredients and add them to the bread pan in the order listed in the recipe.
PAgefor Tips header..... Better Bread Making All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy in producing a 1.25kg, 1 kg or 750g or 500g loaf of bread.
PAgefor Tips header..... Better Bread Making Measuring ingredients when developing your own recipes Use these tips to make developing or adapting a recipe easier. Loaf sizes As a general formula: 2-cup flour recipe will produce a loaf that is about 0.5kg 3-cup flour recipe will produce a loaf that is about 0.75kg 4-cup flour recipe will produce a loaf that is about 1.0kg 5-cup flour recipe will produce a loaf that is about 1.
THE VITAL INGREDIENTS
PAgeVital The header..... Ingredients BAKING POWDER Double acting baking powder is a leavening agent used in yeast free breads. This type of leavening agent does not require rising time before baking, as the chemical reaction works when liquid ingredients are added, then again during the baking process. Baking powder can be substituted in place of baking soda. BI-CARBONATE OF SODA Bi-carbonate of soda is another leavening agent.
PAgeVital The header..... Ingredients (also known as quick breads, batter breads or cake breads) as it produces a tender loaf with good texture and crumb. Bread flour tends to produce a tough yeast free loaf, while pastry flour tends to produce an overly tender loaf. Rye flour Rye flour is a low protein (gluten) flour traditionally used to make Pumpernickel and Black breads.
PAgeVital The header..... Ingredients honey and golden syrup are all suitable to use. When using honey or golden syrup it must be counted as additional liquid. WATER When bread machine baking, all liquids, particularly water, should be 27°C unless stated otherwise. Temperatures too cool or too warm can prevent the yeast from activating. Yeast Through a fermentation process, yeast produces carbon dioxide C02 gas necessary to make bread rise.
PAgeVital The header..... Ingredients Melted Butter Crust Brush melted butter over just-baked bread for a softer, more tender crust. Milk Glaze Brush milk or cream over just-baked bread for a softer, shiny crust. Sweet Icing Glaze Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk until smooth. Drizzle over raisin bread or sweet breads when they are almost cool.
CARE & CLEANING your Breville product
care & cleaning Ensure the bread maker is turned OFF by pressing and holding the CANCEL button. The bread maker is OFF when the START | PAUSE button surround is no longer red. Remove the power plug from the power outlet. Allow the bread maker and all accessories to cool completely before disassembling and cleaning. Cleaning the Stainless Steel Housing Cleaning the Lid 1. For thorough cleaning, the lid can be removed from the stainless steel housing. Lift open the lid completely.
care & cleaning Cleaning the Bread Pan Cleaning the Paddle 1. Half fill the bread pan with warm soapy water. A nonabrasive liquid cleanser or mild spray solution may be used. Allow to stand for 10-20 minutes. 1. Wash the collapsible paddle and fixed paddle with warm soapy water and a soft cloth. NOTE Do not immerse the outside of the bread pan in water as this may interfere with the free movement of the coupling and drive shaft. Wash only the interior of the bread pan. 2.
care & cleaning Storage 1. Ensure the bread maker is turned OFF by pressing and holding the CANCEL button. The bread maker is OFF when the START | PAUSE button surround is no longer red. Remove the power plug from the power outlet. 2. Ensure the bread maker and all accessories are completely cool, clean and dry. 3. Place the bread pan and paddles into the interior baking chamber. 4. Ensure the lid is closed. 5. Store the appliance in an upright position standing level on its support legs.
TROUBLESHOOTING
troubleshooting INGREDIENTS Problem Easy Solution Can other bread recipes be made in this machine? • Results may vary when using other recipes as the recipes in this booklet are sized so that the dough is kneaded properly and the finished bread does not exceed the bread pan capacity. Use only recipes with similar quantities of ingredients. As a general guide, a minimum 2 cups and maximum 4.5 cups of total dry ingredients is recommended on the bread settings.
troubleshooting INGREDIENTS Problem Easy Solution Can I use home-ground or home-milled flour? • Depending on the coarseness of the flour, results may not be satisfactory. For best results, we recommend using a blend of bread flour and home-milled flour. Ensure not to grind the flour too coarse as it may damage the bread pan coating.
troubleshooting BAKING BREAD Problem Easy Solution A power outage has occurred. What can I do? • If the power is accidentally turned off for 60 minutes or less during operation, the Power Failure Protection will automatically resume the cycle where it was interrupted, when power is restored. If you unintentionally cancelled during the ‘knead’ phase, what can I do? • Reselect the bread setting and allow dough to re-knead and continue through the rising and baking process.
troubleshooting BAKING BREAD Problem Easy Solution Why does the top of the bread collapse? • Usually this is because the ingredients are not in balance or low protein flour is used. Check the method of weighing/measuring the ingredients. Too much yeast, water or other liquid ingredients, or insufficient flour, may cause the bread to be pale on top and collapse while baking.
troubleshooting BAKING BREAD Problem Easy Solution Why does the paddle come out with the bread? • This can happen as the paddle is detachable. Use a non-metal utensil to remove it from the baked loaf before slicing. Use caution as the paddle will be hot. Alternatively, you can remove the paddle before the start of the ‘bake’ phase.
troubleshooting FRUIT AND NUT DISPENSER Problem Easy Solution The base of the Fruit and Nut Dispenser is open. • Lift open the lid of the main stainless steel housing. The base of the dispenser can be identified by the row of steam vents. Push in the base until it clicks into place.
troubleshooting PROBLEM Operational Errors No Movement in Bread Pan Damp or Sticky Loaf Loaf Rises Too High Loaf Rises then Falls Loaf is Short & Dense Paddle or Bread Pan not assembled securely See pages 11 and 13 for correct assembly instructions. ‘Preheat’ Phase There is no movement in the bread pan during the ‘preheat’ phase. This phase occurs on the WHOLE WHEAT, WHOLE WHEAT RAPID and JAM settings. LCD displays ---H or -H: The baking chamber is too warm and will not operate until it cools down.
troubleshooting PROBLEM Operational Errors E:02 Contact your nearest authorised Breville service centre. E:02 Contact your nearest authorised Breville service centre. PROBLEM Water No Movement in Bread Pan Not enough Check dough consistency during the ‘knead 2’ phase. If it is too dry, add liquid (27°C), ½ to 1 tablespoon at a time. Too much Check dough consistency during the ‘knead 2’ phase, see page 22. If it is too wet, add flour 1 tablespoon at a time.
troubleshooting PROBLEM Yeast No Movement in Bread Pan Damp or Sticky Loaf Loaf Rises Too High Loaf Rises then Falls Loaf is Short & Dense Not enough Increase by ¼ teaspoon. Too much Reduce by ¼ teaspoon. Wrong type of yeast used We recommend Active Dry Yeast for all standard settings and Instant Yeast for the rapid settings. Stale yeast Check the ‘Best Before Date’. Refer for tips on checking the freshness of your yeast.
RECIPES
BASIC METHOD 1. 2. 3. 4. 5. 6. 7. 8. 9. Ensure the collapsible kneading blade is in the upright position before adding ingredients. Wipe spills from outside of bread pan. Insert the bread pan into position in the baking chamber and close the lid. Press ‘SELECT’ to access the setting as listed in the following recipes. Press ‘LOAF SIZE’ to select 1.25kg, 1kg, 0.75kg or 0.5kg if required. Press ‘CRUST’ to select DARK, MEDIUM, LIGHT or RAPID if required. Press ‘START/PAUSE’ to commence operation.
TRADITIONAL - White Bread BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS INGREDIENTS Basic White Bread Basic Collapsible Light, Medium, Dark 1.25kg 1kg 0.75kg 0.5kg 2.5lbs 2.0lbs 1.5lbs 1.
BASIC - MILK BREAD BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS Milk Bread Basic Collapsible Light, Medium, Dark INGREDIENTS 1.25kg 1kg 0.75kg 0.5kg 2.5lbs 2.0lbs 1.5lbs 1.
BASIC - French Bread BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS DELAY START INGREDIENTS Water French Bread Crusty Collapsible Not available No 1.25kg 1kg 0.75kg 0.5kg 2.5lbs 2.0lbs 1.5lbs 1.
FLAVOURED WHITE BREAD METHOD 1. 2. 3. 4. 5. 6. 7. 8. 9. Place ingredients into bread pan in the exact order listed in the recipe. Wipe spills from outside of bread pan. Insert the bread pan into position in the baking chamber and close the lid. Press ‘SELECT’ to access the desired setting as listed in the following recipes. Press ‘LOAF SIZE’ to select 1000g or 750g if required. Press ‘CRUST’ to select DARK, MEDIUM, LIGHT or RAPID function if required. Press ‘START/PAUSE’ to commence operation.
FLAVOURED WHITE BREAD - POTATO & LEEK BREAD BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS INGREDIENTS Potato & Leek Bread Basic Collapsible Light, Medium, Dark 1.25kg 1kg 0.75kg 0.
FLAVOURED WHITE BREAD - SUN-DRIED TOMATO BREAD BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS Sun-Dried Tomato Bread Basic Collapsible Light, Medium, Dark 1.25kg 1kg 0.75kg 0.
FLAVOURED WHITE BREAD - GARLIC BREAD BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS INGREDIENTS Garlic Bread Basic Collapsible Light, Medium, Dark 1.25kg 1kg 0.75kg 0.
FLAVOURED WHITE BREAD - ITALIAN BREAD BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS DELAY START Italian Bread Basic Collapsible Light, Medium, Dark No INGREDIENTS 1.25kg 1kg 0.75kg 0.
FLAVOURED WHITE BREAD - BLACK OLIVE & BASIL BREAD BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS Black Olive & Basil Bread Basic Collapsible Light, Medium, Dark INGREDIENTS 1.25kg 1kg 0.75kg 0.5kg 2.5lbs 2.0lbs 1.5lbs 1.
FLAVOURED WHITE BREAD - THAI COCONUT CURRY BREAD BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS INGREDIENTS Thai Coconut Curry Bread Basic Collapsible Light, Medium, Dark 1.25kg 1kg 0.75kg 0.
FLAVOURED WHITE BREAD - PESTO & PINENUT BREAD BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS INGREDIENTS Pesto & Pinenut Bread Basic Collapsible Light, Medium, Dark 1.25kg 1kg 0.75kg 0.
FLAVOURED WHITE BREAD - CHEESE & CHIVE BREAD BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS INGREDIENTS Cheese & Chive Bread Basic Collapsible Light, Medium, Dark 1.25kg 1kg 0.75kg 0.
FLAVOURED WHITE BREAD - SWEET CORN BREAD BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS INGREDIENTS Sweet Corn Bread Basic Collapsible Light, Medium, Dark 1.25kg 1kg 0.75kg 0.
FLAVOURED WHITE BREAD - PUMPKIN BREAD BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS DELAY START Pumpkin Bread Basic Collapsible Light, Medium, Dark No INGREDIENTS 1.25kg 1kg 0.75kg 0.
FLAVOURED WHITE BREAD - CAJUN JALAPENO BREAD BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS Cajun Jalapeno Bread Basic Collapsible Light, Medium, Dark 1.25kg 1kg 0.75kg 0.
FLAVOURED WHITE BREAD - FRESH HERB & CARAWAY BREAD BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS INGREDIENTS Fresh Herb & Caraway Bread Basic Collapsible Light, Medium, Dark 1.25kg 1kg 0.75kg 0.5kg 2.5lbs 2.0lbs 1.5lbs 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. Selection of CRUST and the RAPID function is not available on this setting. METHOD 1. 2. 3. 4. 5. 6. 7. 8. 9.
FLAVOURED SWEET BREAD - PECAN & MAPLE SYRUP BREAD BREAD NAME SETTING PADDLE Pecan & Maple Syrup Bread Sweet Collapsible 1.25kg 1kg 0.75kg 0.
FLAVOURED SWEET BREAD - APPLE & SPICE BREAD BREAD NAME SETTING PADDLE Apple & Spice Bread Sweet Collapsible 1.25kg 1kg 0.75kg 0.
FLAVOURED SWEET BREAD - GINGER & MACADAMIA NUT BREAD BREAD NAME SETTING PADDLE Ginger & Macadamia Nut Bread Sweet Collapsible 1.25kg 1kg 0.75kg 0.
FLAVOURED SWEET BREAD - ROLLED OATS & BROWN SUGAR BREAD BREAD NAME SETTING PADDLE Rolled Oats & Brown Sugar Bread Sweet Collapsible 1.25kg 1kg 0.75kg 0.
FLAVOURED SWEET BREAD - WALNUT & COFFEE BREAD BREAD NAME SETTING PADDLE Walnut & Coffee Bread Sweet Collapsible 1.25kg 1kg 0.75kg 0.
FLAVOURED SWEEt BREAD - LEMON BUTTER BREAD BREAD NAME SETTING PADDLE Lemon Butter Bread Sweet Collapsible 1.25kg 1kg 0.75kg 0.
FLAVOURED SWEET BREAD - COCONUT & sour CHERRY BREAD BREAD NAME SETTING PADDLE Coconut & Cherry Bread Sweet Collapsible 1.25kg 1kg 0.75kg 0.
FLAVOURED SWEET BREAD - CRANBERRY & PISTACHIO NUT BREAD BREAD NAME SETTING PADDLE Cranberry & Pistachio Nut Bread Sweet Collapsible 1.25kg 1kg 0.75kg 0.
FLAVOURED SWEET BREAD - CHOCOLATE CHIP BREAD BREAD NAME SETTING PADDLE Chocolate Chip Bread Sweet Collapsible 1.25kg 1kg 0.75kg 0.
FLAVOURED SWEET BREAD - APRICOT ALMOND & CARDAMOM BREAD BREAD NAME SETTING PADDLE Apricot Almond & Cardamom Bread Sweet Collapsible 1.25kg 1kg 0.75kg 0.
FLAVOURED SWEET BREAD - FRUIT LOAF BREAD NAME SETTING PADDLE DELAY START Fruit Loaf Sweet Collapsible No 1.25kg 1kg 0.75kg 0.
FLAVOURED SWEET BREAD - FRUIT & NUT BREAD BREAD NAME SETTING PADDLE Fruit & Nut Bread Sweet Collapsible 1.25kg 1kg 0.75kg 0.
WHOLEWHEAT 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.
WHOLEWHEAT BREAD - 100% WHOLEMEAL BREAD BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS INGREDIENTS 100% Wholemeal Bread Whole Wheat Collapsible Light, Medium, Dark 1.25kg 1kg 0.75kg 0.
WHOLEWHEAT PAge header..... BREAD - BRAN BREAD BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS INGREDIENTS Bran Bread Whole Wheat Collapsible Light, Medium, Dark 1.25kg 1kg 0.75kg 0.
WHOLEWHEAT BREAD - CRACKED WHEAT & SUNFLOWER BREAD BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS INGREDIENTS Cracked Wheat & Sunflower Bread Whole Wheat Collapsible Light, Medium, Dark 1.25kg 1kg 0.75kg 0.
PAge header.....BREAD - RYE & CARAWAY BREAD WHOLEWHEAT BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS INGREDIENTS Rye & Caraway Bread Whole Wheat Collapsible Light, Medium, Dark 1.25kg 1kg 0.75kg 0.
WHOLEWHEAT BREAD - SWEDISH LIMPA BREAD BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS INGREDIENTS Swedish Limpa Bread Whole Wheat Collapsible Light, Medium, Dark 1.25kg 1kg 0.75kg 0.
PAge header..... WHOLEWHEAT BREAD - WHOLEWHEAT DATE & NUT BREAD BREAD NAME SETTING PADDLE CRUST COLOUR OPTIONS DELAY START INGREDIENTS Wholewheat Date & Nut Bread Whole Wheat Collapsible Light, Medium, Dark No 1.25kg 1kg 0.75kg 0.
DOUGH METHOD 1. 2. 3. 4. 5. 6. Place ingredients into bread pan, in the exact order listed in the recipe. Wipe spills from outside of bread pan. Insert the bread pan into position in the baking chamber and close the lid. Press ‘SELECT’ to access – DOUGH setting. Press ‘START/PAUSE’ to commence operation. At the end of the setting, press ‘STOP’. Remove bread pan from the baking chamber and remove dough from the bread pan. Dough is now ready for hand shaping, rising and baking. 7.
PAge header..... DOUGH BREAD NAME Rosetta Rolls SETTING Dough PADDLE Collapsible BREAD NAME Bread Rolls SETTING Dough PADDLE Collapsible INGREDIENTS INGREDIENTS Water 310ml Water 310ml Oil 2 tablespoons Oil 60ml Salt 1 teaspoon Salt 1 teaspoon Sugar 2 tablespoons Sugar 1 tablespoon Bread flour 600g/ 4 cups Bread flour 600g/ 4 cups Eggs (59g) 1 Yeast: Active Dry 2 teaspoons Yeast: Active Dry 2 teaspoons GLAZE Milk 2 tablespoons Handshaping procedure 1.
PAge header..... DOUGH - STICKY CINNAMON ROLLS BREAD NAME Sticky Cinnamon Rolls SETTING Dough PADDLE Collapsible INGREDIENTS Water 285ml Salt 1 teaspoon Sugar 2½ teaspoons Bread flour 600g/ 4 cups Eggs (59g) 2 Butter, softened & chopped 60g Yeast: Active Dry 3 teaspoons FILLING Butter melted 3 tablespoons Brown sugar 4 tablespoons Pecans, finely chopped 70g/ ½ cup Ground cinnamon 1½ tablespoons Handshaping procedure 1. Roll dough into a 40cm × 40cm square.
DOUGH PAge header..... BREAD NAME Wholewheat Honey Rolls SETTING Dough PADDLE Collapsible BREAD NAME Apple Twist SETTING Dough PADDLE Collapsible INGREDIENTS INGREDIENTS Water 310ml Water 250ml Oil 2 tablespoons Salt 2 teaspoons Salt 1 teaspoon Sugar 3 tablespoons Honey 3 tablespoons Bread flour 600g/ 4 cups Wholemeal plain flour 600g/ 4 cups Eggs (60g) 2 Yeast: Active Dry 2 teaspoons Butter, chopped 60g/ 3 tablespoons Yeast: Active Dry 2½ teaspoons Handshaping procedure 1.
DOUGH - HOT CROSS BUNS BREAD NAME Hot Cross Buns SETTING Dough PADDLE Collapsible INGREDIENTS Water 340ml Oil 2 tablespoons Salt 2 teaspoons Brown sugar 3 tablespoons Bread flour 600g/ 4 cups Milk powder 3 tablespoons Ground mixed spice 1 tablespoon Ground cinnamon 1 tablespoon Yeast: Active Dry 2¼ teaspoons ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER Sultanas 1¼ cups Mixed peel or dried apricots, chopped (optional) ¼ cup BATTER FOR 'CROSSES' Water 2 tablespoons Plain flour 40g/ ¼
DOUGH PAge - CARAMEL header..... CHELSEA BUNS BREAD NAME Caramel Chelsea Buns SETTING Dough PADDLE Collapsible INGREDIENTS Full cream milk, scalded and cooled 350ml Salt 1 teaspoon Sugar 2 tablespoons Bread flour 600g/ 4 cups Mixed spice 1½ teaspoons Grated orange rind 2 teaspoons Egg (59g), lightly beaten 1 Yeast: Active Dry 3 teaspoons TO COMPLETE Melted butter 20g Bottled Caramel Fudge Sauce ½ cup Sultanas ½ cup Chopped walnuts ½ cup Handshaping procedure 1.
DOUGH - STOLLEN BREAD NAME Stollen SETTING Dough PADDLE Collapsible INGREDIENTS Milk 125ml Water 125ml Melted butter 60g Salt 1 teaspoon Caster sugar 3 tablespoons Bread flour 600g/ 4 cups Grated orange rind 1 teaspoon Egg (59g), lightly beaten 1 Yeast: Active Dry 2 teaspoons TO COMPLETE Raisins ½ cup Sultanas 3 tablespoons Glace cherries 3 tablespoons Mixed peel 2 tablespoons Slivered almonds 3 tablespoons Brandy 2 tablespoons Melted butter 2 tablespoons Icing sugar 3 table
PAge header..... PIZZA DOUGH METHOD 1. 2. 3. 4. 5. 6. 7. Place ingredients into bread pan, in the exact order listed in the recipe. Wipe spills from outside of bread pan. Insert the bread pan into position in the baking chamber and close the lid. Press ‘SELECT’ to access – DOUGH – PIZZA setting. Press ‘START/PAUSE’ to commence operation. At the end of the setting, press ‘STOP’. Remove bread pan from the baking chamber and remove dough from the bread pan.
DOUGH - PIZZA DOUGH BREAD NAME Pizza Dough SETTING Dough-Pizza PADDLE Collapsible BREAD NAME Focaccia SETTING Dough-Pizza PADDLE Collapsible INGREDIENTS INGREDIENTS Water 250ml Water 250ml Olive oil 1 tablespoon Olive oil 2 tablespoons Salt 2 teaspoons Salt 1 teaspoon Sugar 3 teaspoons Sugar 2 teaspoons Bread flour 500g Bread flour 450g/ 3 cups Yeast: Active Dry 3 teaspoons Yeast: Active Dry 2¼ teaspoons Suggested toppings Tomato paste, mushrooms, capsicums, onions, tomatoes, cap
PAge header..... DOUGH - PIZZA DOUGH BREAD NAME Calzone SETTING Dough-Pizza PADDLE Collapsible INGREDIENTS Water 240ml Olive oil 2 tablespoons Salt 1 teaspoon Wholemeal flour 150g/ 1 cup Bread flour 300g/ 2 cups Yeast: Active Dry 2 teaspoons 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.
PAge header..... DOUGH PASTA Make fresh home made Pasta to serve with your favourite pasta sauces. METHOD 1. 2. 3. 4. 5. 6. 7. 8. 106 Place ingredients into bread pan, in the exact order listed in the recipe. Wipe spills from outside of bread pan. Insert the bread pan into position in the baking chamber and close the lid. Press ‘SELECT’ to access DOUGH – PASTA setting. Press ‘START/PAUSE’ to commence operation. At the end of the setting, press ‘STOP’.
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GLUTEN FREE Your Breville Custom Loaf will make delicious gluten free bread with ease. The following recipes have been developed without any grains or ingredients that contain gluten, so are suitable for people with specific food allergies or intolerances. Making gluten free bread is different from traditional bread making, therefore it is important to carefully read the following information. • • • • • Always see the ingredients specified in recipes for successful gluten free baking.
GLUTEN FREE STEPS FOR Gluten Free Breads Method 1. 2. 3. 4. 5. 6. 7. Follow steps for preparation on each recipe. Insert the bread pan into position in the baking chamber and close the lid. Press MENU to choose setting GLUTEN FREE(8). Choose LOAF SIZE 1kg. Choose CRUST COLOUR DARK for best results. Press START | CANCEL to commence cycle.
GLUTEN FREE BASIC GLUTEN FREE BREAD Method INGREDIENTS 1kg 1. Place first 4 ingredients into baking pan in order listed. Luke warm water 520ml Oil 80ml Eggs 3 large 2. Combine remaining ingredients in a large bowl; mix well then transfer into baking pan wipe any spills from outside of the pan.
GLUTEN FREE Gluten free Grain Bread Method INGREDIENTS 1kg 1. Place first 4 ingredients into baking pan in order listed. Water 530ml Oil 80ml Eggs 3 large 2. Combine remaining ingredients in a large bowl; mix well then transfer into baking pan wipe any spills from outside of the pan.
GLUTEN FREE GLUTEN FREE Chocolate and Sour Cherry Method 1. Place first 4 ingredients into baking pan in order listed. INGREDIENTS 1kg Luke warm water 400ml Oil 60ml Eggs 3 White vinegar 1 teaspoon White rice flour 375g Brown rice flour 150g Xanthan gum 1 tablespoon Cocoa powder 30g NOTE Soft brown sugar 100g Soy milk or skim milk powder ¼ cup Salt 1 teaspoon Dough should resemble a thick batter. If necessary add 1–2 tablespoons of rice flour or water.
Gluten PAge header..... Free Gluten Free Fruit Loaf Method 1. Place first 4 ingredients into baking pan in order listed. 2. Combine remaining ingredients in a large bowl; mix well then transfer into baking pan wipe any spills from outside of the pan. 3. Place bread pan into the bread maker and close the lid. 4.
PAge header..... YEAST FREE 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.
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PAge header..... JAM If you love the taste of freshly baked bread you’ll love the taste and flavour of home-made jam using the Breville Custom Loaf. 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.
JAm Do not use the collapsible kneading blade when making jam. Preparation of Jars for Jam Wash jars and lids in hot, soapy water. Rinse well in hot water. Place jars and lids into a large saucepan and fill with water to cover. Bring water to the boil and boil for 5 minutes. Remove from heat. Carefully transfer jars and 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.
PAge header..... JAM NAME SETTING PADDLE Strawberry and Aniseed Jam Jam Fixed NAME SETTING PADDLE INGREDIENTS INGREDIENTS Strawberries 500g Aniseed, crushed ½-¾ teaspoon White Sugar 1 cup Jamsetta 1½ tablespoons NAME SETTING PADDLE Mango & Vanilla Bean Jam Jam Fixed Seville Orange Marmalade Jam Fixed Fresh mango 500g pulp (approx.
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PAge header..... GLAZES EGG GLAZE/SEEDS ON TOP INGREDIENTS 1 × 60g egg, lightly beaten 2-3 tablespoons water Seeds (poppyseeds, linseeds, sunflower seeds, etc.) METHOD 1. Combine egg and water until smooth. Do not whisk. Strain through sieve if required. 2. Use the PAUSE function by pressing the ‘START/ PAUSE’ button at 15 minutes before the end of the BAKE cycle. Open the lid and brush glaze over bread and sprinkle with seeds if desired. 3. Close the lid and press ‘START/PAUSE’ to continue baking.
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Basic settings - white bread Setting: Basic SIZE/CRUST KNEAD 1 KNEAD 2 RISE TEMP (˚C) RISE 1 PUNCH DOWN RISE 2 SHAPE RISE 3 BAKE BAKE TEMP (˚C) TOTAL TIME (Hour:Min) WARM 0.5kg Light 2 min 22 min 32 40 min 10 sec 25 min 15 sec 50 min 30 min 140 2:49 1 hr 0.5kg Medium 2 min 22 min 32 40 min 10 sec 25 min 15 sec 50 min 40 min 140 2:59 1 hr 0.5kg Dark 2 min 22 min 32 40 min 10 sec 25 min 15 sec 50 min 50 min 142 3:09 1 hr 0.
Basic settings - white bread Setting: Basic Rapid SIZE/CRUST KNEAD 1 KNEAD 2 RISE TEMP (˚C) RISE 1 PUNCH DOWN RISE 2 SHAPE RISE 3 BAKE BAKE TEMP (˚C) TOTAL TIME (Hour:Min) WARM 0.5kg Light 2 min 22 min 32 15 min 10 sec 10 min 10 sec 30 min 30 min 140 1:49 1 hr 0.5kg Medium 2 min 22 min 32 15 min 10 sec 10 min 10 sec 30 min 40 min 140 1:59 1 hr 0.5kg Dark 2 min 22 min 32 15 min 10 sec 10 min 10 sec 30 min 50 min 142 2:09 1 hr 0.
PAge header..... Basic settings - sweet bread Setting: Sweet SIZE KNEAD 1 KNEAD 2 RISE TEMP (˚C) RISE 1 PUNCH DOWN RISE 2 SHAPE RISE 3 BAKE BAKE TEMP (˚C) TOTAL TIME (Hour:Min) WARM 0.5kg 5 min 20 min 32 40 min 10 sec 25 min 5 sec 50 min 1 hr 123 3:20 1 hr 0.75kg 5 min 20 min 32 40 min 10 sec 25 min 5 sec 50 min 1 hr 2 min 123 3:22 1 hr 1.0kg 5 min 20 min 32 40 min 10 sec 25 min 5 sec 50 min 1 hr 5 min 123 3:25 1 hr 1.
PAge header..... Basic settings - wholewheat BREAD Setting: Wholewheat SIZE/CRUST PREHEAT TEMP (˚C) KNEAD 1 KNEAD 2 RISE TEMP (˚C) RISE 1 PUNCH DOWN RISE 2 SHAPE RISE 3 BAKE BAKE TEMP (˚C) TOTAL TIME (Hour:Min) WARM 0.5kg Light 16 2 min 17 min 32 50 min 10 sec 25 min 10 sec 45 min 35 min 140 3:24 1 hr 0.5kg Medium 16 2 min 17 min 32 50 min 10 sec 25 min 10 sec 45 min 40 min 140 3:29 1 hr 0.
PAge header..... Basic settings - wholewheat BREAD Setting: Wholewheat Rapid SIZE/CRUST PREHEAT TEMP (˚C) KNEAD 1 KNEAD 2 RISE TEMP (˚C) RISE 1 PUNCH DOWN RISE 2 SHAPE RISE 3 BAKE BAKE TEMP (˚C) TOTAL TIME (Hour:Min) WARM 0.5kg Light 16 2 min 17 min 32 30 min 10 sec 10 min 10 sec 30 min 35 min 140 2:09 1 hr 0.5kg Medium 16 2 min 17 min 32 30 min 10 sec 10 min 10 sec 30 min 40 min 140 2:14 1 hr 0.
BASIC settings - dough Setting: Dough Course Knead 1 Knead 2 RISE temp (˚C) Rise Total time Dough 5 min 25 min 32 60 min 1 hr 30min Pizza dough 5 min 15 min 32 60 min 50 min Pasta dough 14 min 14 min All have separate recipe sections.
PAge header..... Basic settings - gluten free Setting: Gluten Free SIZE KNEAD 1 KNEAD 2 RISE TEMP (˚C) RISE 1 SHAPE RISE 3 BAKE BAKE TEMP (˚C) TOTAL TIME (Hour:Min) WARM 1kg Light 3 min 17 min 32 50 min 10 sec 50 min 45 min 135 2:45 1 hr 1kg Medium 3 min 17 min 32 50 min 10 sec 50 min 50 min 135 2:50 1 hr 1kg Dark 3 min 17 min 32 50 min 10 sec 50 min 55 min 137 2:55 1 hr 1.25kg Light 3 min 17 min 32 50 min 10 sec 50 min 50 min 135 2:50 1 hr 1.
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