Breville Bread Maker BBM100 User Manual

Baker’s Oven

Electronic Bread Maker

Instructions

and Recipes

BBM100

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Congratulations

on the purchase of your new Breville Baker’s Oven

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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.

• Always ensure the Breville Baker’s Oven is

properly assembled before connecting to

a power outlet and operating. Follow the

instructions provided in this book.

• Remove and safely discard any packaging

material and promotional labels before using the

Baker’s Oven for the first time.

• The Breville Baker’s Oven is not intended to

be operated by means of an external timer or

separate remote control system.

• To eliminate a choking hazard for young

children, remove and safely discard the

protective cover fitted to the power plug of this

appliance.

• The lid and the outer surface may get hot when

the appliance is operating.

• Do not place the Breville Baker’s Oven near

the edge of a bench or table during operation.

Ensure the surface is level, clean and free of

water, flour and other substances. Vibration

during the kneading cycles may cause the

bread machine to move slightly.

• The temperature of accessible surfaces may be

high when the appliance is operating.

• Do not touch hot surfaces. Allow the Breville

Baker’s Oven to cool before cleaning any parts.

• Steam vents are very hot during baking. Do not

place anything on top of the lid.

• Do not operate the Breville Baker’s Oven on a

sink drain board.

• Do not cover the air vents when the Baker’s

Oven is in use.

• Do not place the Breville Baker’s Oven on or

near a hot gas or electric burner, or where

it could touch a heated oven. Position the

appliance at a minimum distance of 10cm away

from walls. This will help prevent the possibility

of discolouration due to radiated heat.

• Use oven mitts when removing the hot bread

pan and the bread from the pan.

• Do not place any ingredients directly into the

baking chamber. Place ingredients into the

bread pan only.

• Always operate the Breville Baker’s Oven on a

stable and heat-resistant surface. Do not use on

a cloth-covered surface, near curtains or other

flammable materials.

• Do not place fingers or hands inside the Breville

Baker’s Oven while in operation. Avoid contact

with moving parts.

CAutIoN: tHe lId ANd tHe outeR SuRfACe mAy get Hot WHeN tHe ApplIANCe IS

opeRAtINg.

tHe tempeRAtuRe of ACCeSSIBle SuRfACeS mAy Be HIgH WHeN tHe ApplIANCe IS

opeRAtINg.

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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.

• 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. Follow the cleaning instructions

provided in this book.

• 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.

• Do not leave the lid standing open for extended

periods of time.

ImpoRtANt SAfeguARdS foR All eleCtRICAl ApplIANCeS

• Fully unwind the power cord before use.

• Any maintenance, other than cleaning, should

be performed at an authorised Breville Service

Centre.

• Do not let the power cord hang over the edge of

a bench or table, touch hot surfaces or become

knotted.

• This appliance is for household use only. Do not

use this appliance for anything other than its

intended use. Do not use in moving vehicles or

boats. Do not use outdoors. Misuse may cause

injury.

• To protect against electric shock, do not

immerse power cord, power plug or appliance

in water.

• The appliance is not intended for use by

persons (including children) with reduced

physical, sensory or mental capabilities, or lack

of experience and knowledge, unless they have

been given supervision or instruction concerning

the use of the appliance by a person responsible

for their safety.

• The installation of a residual current device

(safety switch) is recommended to provide

additional safety protection when using

electrical appliances. It is advisable that a

safety switch with a rated residual operating

current not exceeding 30mA be installed in the

electrical circuit supplying the appliance. See

your electrician for professional advice.

• Children should be supervised to ensure that

they do not play with the appliance.

• It is recommended to inspect the appliance

regularly. Do not use the appliance if the

power cord, power plug or appliance becomes

damaged in any way. Return the entire

appliance to the nearest authorised Breville

Service Centre for examination and/or repair.

SteAm veNtS ARe veRy Hot duRINg BAKINg.

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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

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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.

led SCReeN

The LED Screen shows firstly a setting (1-9) and crust colour (P, H or L) selected, then

automatically changes to show the total time for the setting. When the START/STOP

button is pressed to commence operation, the time displayed (in hours and minutes) is

the time remaining until the selected setting is completed.

Press this button to select one of the 9 automatic settings available. These settings

are listed on page 8-9 under “Bread and Dough Settings”. Each time the MENU button

is pressed, the setting is changed and a red light illuminates alongside the setting

selected. The setting selected is also shown on the LED Screen between 1 to 9.

CRuSt

Press the CRUST button to select the 3 crust colours available for the bread settings

only. The colour selected is show on the LED Screen as a letter P, H or L.

P = MEDIUM crust colour

H = DARK crust colour

L = LIGHT crust colour

pReSet tImeR Use the PRESET TIMER to delay the start of the selected program. Press the s or t

buttons (which will move time up or down in 10 minute increments) to preset the timer

(refer page 10).

StARt/Stop

The Baker’s Oven features a combined START/STOP button.

To START: Press the START/STOP button to commence the selected program or begin

timer countdown for the PRESET TIMER.

To STOP: To stop and cancel the program in the mid-cycle the START/STOP button

must be pressed down and held for approx. 2 seconds until the beep sounds and the

LED Screen is reset. DO NOT PRESS THE START/STOP BUTTON when checking the

bread as this will cancel the program. The machine will not continue to operate, in the

selected program.

power Interruption protection

The Breville Baker’s Oven has an in-built Power Interruption Protection system. If the power is interrupted

for 5 minutes or less (by a power failure or accidentally switching off at the power outlet), the program

will be automatically resumed when the power is restored.

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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).

This setting has shorter kneading and rising times.

SettINg 3:

SWeet

Press the MENU button twice and the LED Screen will show 3P (SWEET bread, MEDIUM

crust colour). For a DARK or LIGHT crust colour, press CRUST button once for H (DARK),

twice for L (LIGHT).

This setting is suitable for sweeter style breads as the rising times are longer and the

baking temperature is lower.

SettINg 4:

fReNCH

Press the MENU button three times and the LED Screen will show 4P (FRENCH bread,

MEDIUM crust colour). For a DARK or LIGHT crust colour, press CRUST button once for

H (DARK), twice for L (LIGHT).

The setting is suitable for breads lower in fat and sugar as the rising times are longer

and the baking temperature higher. It will produce a coarsely textured crumb with a

harder crust.

SettINg 5:

yeASt fRee

Press the MENU button four times and the LED Screen will show 5P (YEAST FREE,

MEDIUM Crust colour). For a DARK or LIGHT crust colour, press CRUST button once for

H (DARK), twice for L (LIGHT).

This setting uses doughs that rely on baking powder or bicarbonate of soda as the

raising agent are used for this setting. Recipes for this cycle can be found in the “Yeast

free” section of this book.

SettINg 6:

WHole

WHeAt

Press the MENU button five times and the LED Screen will show 6P (WHOLE WHEAT

bread, MEDIUM crust colour). For a DARK or LIGHT crust colour, press CRUST button

once for H (DARK), twice for L (LIGHT).

SettINg 7:

gluteN fRee

Press the MENU button six times and the LED Screen will show 7P (GLUTEN FREE,

MEDIUM crust colour) For a DARK or LIGHT crust colour, press CRUST button once for

H (DARK), twice for L (LIGHT).

This setting has one rise only and no punch down.

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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). Crust

selection is not available on this setting.

This setting takes 1 hour 30 minutes to complete. Remove the dough from the bread

machine, hand shape, allow to rise again in a warm area then bake in a conventional

oven. Instructions and recipes for Bread Rolls, Buns, Pizza and Focaccia are also

included in the “Dough” section of this book.

Try this creative idea:

uSINg tHe BAKe oNly SettINg

1. When the baking cycle of a Bread setting has

finished, press the START/STOP button and

leave the bread in the bread pan in the bread

machine.

The BAKE ONLY setting of the Baker’s Oven gives

more versatility to your bread making. The BAKE

ONLY setting is useful when wishing to:

• Extend the baking time if a darker or crisper loaf

crust is required.

• Crispen loaves already baked and cooled.

• Rewarm loaves already baked and cooled.

• Delay bake a finished dough

2. Combine 3 tablespoons Cheddar cheese,

3 tablespoons finely chopped bacon and 2

teaspoons chopped fresh chives.

3. Open the bread machine lid and carefully

sprinkle combined ingredients over the top of

loaf. Close the lid.

• Melt or crispen toppings.

1. Place the dough or bread into the bread pan

and insert into the bread machine.

4. Press the MENU button seven times and the

LED Screen will show 8 and then change

automatically to 1:00.

2. Press the MENU button seven times and the

LED Screen will show 8 and then change

automatically to 1:00.

5. Press the START/STOP button to commence

operation.

3. Press START/STOP button to commence

operation. The BAKE ONLY setting will bake

for 1 hour. This time cannot be altered. If the

total hour is not required remove the bread

after sufficient time had elapsed and press the

START/STOP button to stop operation.

6. After sufficient baking time to melt cheese

and crisp bacon, press the START/STOP

button. Carefully remove bread from the bread

machine and bread pan. Allow to cool on a

rack.

Always ensure that there is enough dough or

bread in the bread pan when it is inserted in

the bread maker during a baking cycle or when

the BAKE ONLY setting is selected.

Note

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Know your Breville Baker’s oven continued

uSINg tHe pReSet tImeR

example:

The Baker’s Oven PRESET TIMER lets you wake to

Before leaving for work at 8:00am, you wish 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.

make a loaf of White Bread and have it ready

for dinner at 6:00pm (10 hours later).

Press the s button until 10:00 appears on the

LED screen.

Recipes using perishable ingredients should

not be made using the pReSet tImeR.

Press the START/STOP button.

The Baker’s Oven will begin making the bread

at the appropriate time for it to be ready at

exactly 6:00pm.

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.

Note

The PRESET TIMER cannot be used with the

YEAST FREE Bread, GLUTEN FREE Bread and

BAKE ONLY settings.

Step 2

To preset the timer use the s or t buttons on

the control panel to enter the number of hours

in which you want your bread to be ready (the

amount of time shown in the LED Screen will

include the total setting time). To set the time,

press the s button or t button the appropriate

number of times until you see the number of

hours and minutes displayed. Each time the s

button, the timer advances 10 minutes. Each time

you press the t button, the timer is set back 10

minutes.

The PRESET TIMER cannot be used for all

recipes. Individual recipes will specify if not

suitable.

It is advisable before using the PRESET TIMER

for the first time to test the recipe. It is also

advisable to weigh and measure ingredients

accurately to ensure the correct ratio of flour,

water and other ingredients is used.

Use the Baker’s Oven in an area not affected

by extremes of heat and coldness to ensure

efficient operation.

Hold down the s or t buttons for speedier

adjustments.

Step 3

Press the START/STOP button to commence

operation. The colon (:) in the time displayed

begins to flash indicating that the PRESET TIMER

has started. The remaining time will count down

in one minute increments. When the time display

indicates ‘0:00’, baking is complete.

Note

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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.

Remove and safely discard any packaging materials and promotional labels before using the Baker’s

Oven for the first time.

Step 1: Open the lid and remove the bread pan

1. Liquid ingredients

2. Fat/Oil

Open the lid and remove the bread pan from the

Baker’s Oven by holding the handle and lifting

straight up.

3. Dry ingredients: salt, sugar, flour

4. Yeast

Always remove the bread pan from the Baker’s

Oven before adding ingredients to ensure

ingredients are not spilt into the baking chamber

and the element.

If using Prepackaged Bread Mixes, refer to

page R30-R32.

Before using for the first time, we recommend

that the inside of the bread pan and the kneading

blades are washed with warm soapy water, rinsed

and dried thoroughly. do not immerse the bread

pan in water.

Note

Mound the flour into the pan, make a small

hollow in the centre and place the yeast

there. If the yeast contacts the water before

the kneading, the bread may not rise well.

This is important when using the PRESET

TIMER.

Step 2: Insert the kneading blade

It is important that the kneading blade is properly

inserted on the shaft in the base of the bread

pan by aligning the flat edge on the inside of the

kneading blade with the flat side of the shaft. If

the blade is not inserted correctly the ingredients

may not be mixed and kneaded properly.

Note

Step 4: Return the bread pan to the machine

Insert the bread pan into the machine as follows:

Step 3: Add ingredients into the bread pan

1. Place the bread pan into the baking chamber

and locate the drive mechanism of the pan

directly onto the drive mechanism in the

baking chamber.

It is IMPORTANT that the ingredients are added in

the correct order listed in the recipe and that the

ingredients are measured and weighed accurately

or the dough may not mix correctly or rise

sufficiently.

2. Push the bread pan down firmly until it clicks

in position.

All ingredients should be at room temperature

20-25°C. Ingredients should be added in the

following order:

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Beginner’s guide to baking your first loaf continued

Step 5: Close the lid

Step 8: Start the bread machine

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).

Press the START/STOP button to commence

operation. The total setting time will appear on

the LED Screen. The setting time will count down

in one minute increments. The colon : between

the hour and the minutes displayed will flash

throughout the kneading, rising and baking cycles.

Step 6: Plug in the bread machine

Insert the power plug into a 230/240V volt power

outlet. Switch on at the power outlet.

The kneading cycles commence. During the

kneading cycles beeps will sound indicating the

correct time to add other ingredients.

The LED Screen will show 1P then automatically

change to show the total time 3:00 for the setting

(BASIC bread, MEDIUM crust). A red light will

illuminate beside BASIC on the MENU list on the

Control Panel.

Add-In Ingredient Beeper

The Baker’s Oven features an ‘Add-In Ingredient

Beeper’ which operates in the BASIC, RAPID,

SWEET, FRENCH, WHOLE WHEAT and DOUGH

settings. The bread machine will sound 10 beeps

at approximately 8 minutes before the end of the

second kneading cycle, indicating the time to add

any additional fruit, nuts, herbs, chocolate, etc.

required or as specified in the recipes.

Step 7: Select the bread setting and crust colour

Press the MENU button until the LED Screen

indicates the number of the required setting. The

red light on the MENU list will also indicate the

setting selected.

The addition of ingredients at this time assists

with keeping fruits, etc. whole, rather than being

mashed through the dough making it heavy.

The letter P (MEDIUM crust) will also show in the

LED Screen when a bread setting is selected.

Open the lid, gradually add the additional

ingredients to the dough as it is kneading. Take

care not to drop the ingredients over the side of

the bread pan into the baking chamber, as these

may burn and smoke during the baking cycle.

Close the lid.

Press the CRUST button once to select H (DARK

crust) or twice to select L (LIGHT crust).

The crust selection is available on bread settings

1-7.

The BASIC, RAPID, SWEET, FRENCH, WHOLE

WHEAT and GLUTEN FREE BREAD settings are

programmed to make a 1kg loaf. However, a

750g loaf can be made on the same setting.

When making a 750g loaf it is recommended

to remove the loaf 10 minutes before the end

of the baking cycle. The weight of the bread

will vary depending on the weight of the raw

ingredients used (including the weight of the

water).

do Not pReSS tHe Stop ButtoN to Add

INgRedIeNtS AS tHIS WIll CANCel tHe

SeleCted pRogRAm.

The rising cycles begin when the kneading cycles

end and the dough will start to rise. During the

rising cycles, the dough will be degassed twice

by the blade moving at the end of the first and

second rising cycles. The dough rises fully in the

third rising cycle.

Note

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Beginner’s guide to baking your first loaf continued

The baking cycle commences when rising cycles

When baking is finished and the bread has

been removed from the bread pan, remove the

kneading blade from the pan using oven mitts.

Do not remove the blade with bare hands, as it

is very hot! If the kneading blade is difficult to

remove from the driveshaft, pour some warm

water with detergent into the pan and allow

to stand for 10 minutes. The kneading blade

should then be easily removed from the shaft.

Follow care and cleaning instructions on page

23.

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.

Note

Steam may also come out of the vents on the lid

and obscure the viewing window for a short time.

This is a normal part of the bread making process.

Step 11: Switch off and unplug the bread

machine

Press the START/STOP button on the Baker’s

Oven. The LED Screen will reset to 1P. Switch off

at the power and remove the plug.

When the baking cycle has ended, the bread

machine will sound 5 beeps and the LED Screen

will read 0:00. The bread is now ready to remove.

If wishing to make another loaf of bread, allow

approximately one hour for the Baker’s Oven to

cool before using again. Leave the lid open to help

the machine cool.

Step 9: Remove the bread pan

It is recommended to remove the bread at the

end of the baking cycle to retain the crispness of

the crust. However, if you do not wish to remove

the bread immediately, the Baker’s Oven will

automatically go into a Keep Warm cycle, holding

the temperature of the bread for up to 60 minutes

(except on the dough setting). Five beeps will

sound every five minutes throughout the Keep

Warm cycle.

If the Baker’s Oven is too hot it will display an

error code E01 and rapid beeps will sound. The

Baker’s Oven cannot be reprogrammed until the

correct operating temperature for kneading has

been reached.

To store the bread machine ensure it is completely

cool, clean and dry. Place the bread pan and

kneading blade into the baking chamber and close

the lid. Do not place heavy objects on the lid.

Store the bread machine upright.

Step 10: Take the bread out of the bread pan

Use oven mitts to remove the bread pan from the

bread maker and then gently shake the bread

out of the bread pan onto a wire rack. Check that

the kneading blade has remained on the shaft in

the pan. Place the bread upright on the wire rack

to cool. It is recommended to allow the bread

sufficient time to cool before slicing.

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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 serrated-

edge 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. The guide slots ensure straight,

even slices every time when using a bread knife

or electric knife.

Step 13: Store the bread

Store the bread in a freezer bag or a sealable

bread box. To store for more than a few days,

place the bread into a freezer bag, expel the air,

seal, label and date. Bread may be frozen for up

to 1 month.

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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.

It is important to note that New Zealand

ingredients, especially flour and yeast, differ

from the Australian equivalents. In the Vital

Ingredients section (pages 16-18) suitable New

Zealand products have been listed. We suggest

these New Zealand products be substituted

for the Australian products in the Easy Bake

Recipe section. For further New Zealand bread

making assistance Telephone: 0800 273 845.

Recipes in this Instruction Book were

developed using Australian Metric Weights and

Measurements.

AuStRAlIAN metRIC meASuRemeNtS mls

1 teaspoon

1 tablespoon

1 cup

Note

250

Metric weighing scales

For consistent results it is recommended to use

metric weighing scales if possible as they provide

greater accuracy than measuring cups. Tare (or

zero) the scales with the container in position

then spoon or pour ingredients in until the desired

weight is achieved.

For New Zealand customers

NZ metRIC meASuRemeNtS

1 teaspoon

mls

1 tablespoon

1 cup

250

In general, water weighs the same in grams as

it measures in millilitres.

Note

The New Zealand tablespoon is 5ml less than

the Australian tablespoon, so care should

be taken when measuring ingredients to

compensate for this variance. For example,

1 Australian tablespoon = 1 New Zealand

tablespoon plus 1 New Zealand teaspoon.

Metric measuring cups and spoons

If using graduated, metric measuring cups, it is

important to spoon in or scoop the dry ingredients

loosely into the required cup. Do not tap the cup

on the bench, or pack the ingredients into the cup,

unless otherwise directed. Level the top of the

cup with a knife. When using graduated, metric

measuring spoons, level the top of the spoon with

a straight edged knife or spatula.

Note

Metric liquid measuring jugs

If measuring liquids using a graduated, metric

measuring jug, place jug on a flat surface and

check for accuracy at eye level.

do Not uSe tABleWARe SpooNS oR CupS.

do Not uSe tABleWARe JugS oR meASuRINg

CupS.

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the vital ingredients

Wholemeal flour

flouR

Contains all the bran, germ and flour of the whole

wheat grain. Although breads baked with this

type of flour will be higher in fibre, the loaf can be

lower in height and heavier in texture depending

on the protein level of the flour. Wholemeal flour

with low protein can be improved by adding gluten

flour or replacing 1 cup of wholemeal flour with

bread or baker’s 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.

Rye flour

Popular for continental bread making, rye flour is

low in protein and so it is essential to combine rye

flour with bread flour to make bread successfully

in the bread maker. Rye flour is traditionally used

to make Pumpernickel and Black breads.

White wheat flour

The flour used in the bread machine should be

bread or baker’s flour. There is no need to sift

the flour. Plain flour is most readily available,

however best results are obtained with flour that

has 11-12% protein. For this reason, the recipes

in this book requiring bread flour, have been made

with flours with 11-12% protein content. This is

normally indicated on the packaging. Do not use

self-raising flour unless indicated on the recipe.

Gluten flour

Gluten flour is a concentrated mixture of gluten

forming protein and wheat flour. Adding gluten

flour can improve the structure and volume of

bread when using a low protein, stone ground,

wholemeal or plain flour. Gluten flour can be

purchased at most health food stores.

When using a low protein, stone ground,

wholemeal or plain flour the quality of the

bread can be improved by adding gluten flour.

BReAd mIxeS

These convenient mixes contain bread flour,

sugar, milk, salt, oil and other ingredients such

as bread improvers. Usually only the addition of

water and yeast is required. Bread mix brands

such as “Defiance”, “Laucke” and “Kitchen

Collection” are available nationally from major

supermarkets. Recipes for some bread mix brands

are listed in the ‘Easy Bake’ recipe section of this

book (refer pages R30-R33).

Note

Baker’s or bread flour

Several brands of baker’s or bread flour are

available nationally at larger supermarkets.

Baker’s flour was used for the development of

most of the recipes contained in this guide. It is

a high protein, white wheat flour, with 11-12%

protein content, ensuring a higher quality and

consistency to the baked bread.

For information on other brands of bread mix

contact the manufacturer listed on the package.

NEW ZEALAND ONLY: ‘Elfin High Grade

White Flour’ or ‘Champion High Grade Flour’.

These are high protein, white bread flours,

containing 12% protein.

NEW ZEALAND ONLY: Bread mix brands such

as ‘Elfin’ are available.

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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).

NEW ZEALAND ONLY: Salt can be reduced for

more improved results.

Adding a bread improver will help strengthen

the framework of the bread resulting in a loaf

that is lighter in texture, higher in volume,

more stable and with enhanced keeping

qualities.

A commercial bread improver has been used

in some of the bread recipes listed in the ‘Easy

Bake’ recipe section of this book. A crushed

unflavoured Vitamin C tablet or Vitamin C

powder can be used as a bread improver and

added to the dry ingredients.

fAt

Butter, margarine or oils, such as vegetable,

safflower, sunflower, canola, etc., will add flavour,

retain the moisture and enhance the keeping

qualities of the bread.

yeASt

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 use-by-date, as stale yeast will

prevent the bread from rising.

Note

SugAR

Sugar provides food for the yeast, sweetness and

flavour to the crumb and helps brown the crust.

White sugar, brown sugar, honey and golden

syrup are all suitable to use. When using honey

or golden syrup it must be counted as additional

liquid. We have successfully tested granulated

‘SPLENDA’ as a sugar substitute.

“Tandaco” brand yeast (available nationally in

most supermarkets) was used in the development

of all yeasted recipes contained in this book, with

the exception of the ‘Bread Mix’ recipes.

Smaller packets of bread mix usually contain

sachets of yeast. Larger bulk bags of bread

mix usually do not include the yeast sachets,

however the corresponding brand of yeast may be

purchased separately.

NEW ZEALAND ONLY: Sugar can be reduce

for more improved results.

Some bulk and imported yeasts are more active,

therefore it is recommended to use less of these

yeasts. Yeast may also be more active in hot

weather. For information on other brands of yeast

relating to quantities contact the manufacturer

listed on the package.

poWdeRed mIlK

Milk and milk products enhance the flavour

and 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 powdered

milk unless stated in the recipe. Low fat or skim

milk powder can be used with good results. Soy

milk powder can also be used by produces a

denser loaf.

NEW ZEALAND ONLY: We recommend the use

of ‘Elfin’ brand yeast.

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the vital ingredients continued

Rapid Rise Yeast

For more information about bread mixes please

contact the relevant number listed below, or

refer to contact details on the packaging of the

bread mix.

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.

defiance: 1800 628 883

laucke: 1300 133 331

Kitchen Collection: 1800 645 515

elfin (New Zealand only): 0800 110 800

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.’

For more information about Bread or Baker’s

Flour please contact the relevant number listed

below, or refer to contact details on the package.

defiance White Baker’s flour: 1800 628 883

laucke Wallaby Baker’s flour: 1300 133 331

WAteR

Tap water is used in all recipes. If using water in

cold climates or from the refrigerator, allow water

to come to room temperature. Extremes of hot or

cold water will prevent the yeast activating.

elfin/Champion High grade plain flour

(New Zealand only): 0800 110 800

For more information about Bread Improver

please contact:

eggS

Eggs are used in some bread recipes and provide

liquid, help with the rising and increase the

nutritional value of the bread. They give flavour

and tenderness and are usually used in the

sweeter type of breads.

lowan Wholefoods: 1800 355 718

otHeR INgRedIeNtS

Fruit, nuts, chocolate chips, etc. are added

when the bread machine sounds 10 short beeps

approximately 8 minutes before the end of the

second kneading when using the BASIC, RAPID,

WHOLE WHEAT, FRENCH, SWEET and DOUGH

settings. If added before this stage, excessive

kneading will cause the ingredients to break down

rather than hold their shape.

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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.

NeveR Use self-raising flour to make yeasted

Do use bread flour unless recipe states

otherwise.

bread unless recipe states otherwise.

NeveR Immerse your bread machine or bread pan

✔

Do check use-by-dates on ingredients.

in water.

Do add ingredients to the bread pan in the

order stated in the recipe.

✔

Do store opened ingredients in airtight

containers.

tIp: If you live in an area with a high altitude

(above 900m) you will probably need to

alter your bread recipe, as the higher the

altitude, the lower the air pressure, the

faster the dough will rise. Try reducing the

yeast by ¹⁄4 teaspoon.

Do use ingredients at room temperature.

✘

Don’t use flour that contains a protein level

of less than 11%, for example, generic

brands of plain flour.

tIp: If the weather is hot and humid, reduce

the yeast by ¹⁄4 teaspoon to avoid over

rising of the dough.

Don’t use tableware cups and spoons for

measuring.

tIp: Flour properties can alter on a seasonal

or storage basis, therefore it may be

necessary to adjust the water and flour

ratio. This can be determined after ten

minutes of the kneading cycle. Simply

open the lid of the bread machine and if

the dough is too sticky, add a little more

flour, 1 tablespoon at a time, until the

dough reaches a firmer consistency. If the

dough is too dry add a little more water,

1 teaspoon at a time until a softer, more

pliable dough results. After being properly

kneaded, dough with the correct amount

of water should form into a smooth, round

ball.

✘

Don’t use compressed yeast.

Don’t use hot water or liquids.

Don’t use metal objects to remove the

kneading blade from the cooked loaf of

bread or the bread pan as this may cause

damage to the non-stick coating.

✘

Don’t operate the machine if any

ingredients have spilled over or around

the element. Wipe away any spills first to

prevent smoking occurring in the baking

cycle.

tIp: When hand-shaping dough for rolls, weigh

each piece of dough for more evenly sized

rolls.

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Questions and answers

Q: Why do the ingredients need to be placed into

the pan in the specified order?

A: To ensure all dry ingredients are mixed

with water and to avoid the yeast activating

prematurely with the water when using the

PRESET TIMER.

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.

ABout BAKINg BReAd:

Q: The programmed setting has been interrupted

by a power failure or switched off at the

power outlet during the bread making

process. What can I do?

A: If the power is accidentally turned off for 5

minutes or less during the operation, the

Baker’s Oven has a 5 minute memory

function, that will automatically resume bread

making, where it was interrupted, when power

is restored.

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. If

using fresh milk substitute the water with fresh

milk and omit the milk powder. Scald the milk

then cool before adding to the other dough

ingredients.

Q: Can butter or margarine be used in place of

oil?

If the operation cannot be resumed or the

setting is cancelled:

A: Yes, but the bread crumb may appear a more

During the kneading stage – Re-select the

bread setting again and allow dough to re

knead and continue through the rising and

baking process. The result may be a loaf higher

in volume and lighter in texture.

creamy or yellow colour.

Q: Can other sweetening agents be used in

place of sugar?

A: Yes, honey, golden syrup or brown sugar can

be used. Do not use powdered or liquid artificial

sweeteners. However granulated ‘SPLENDA’

was successfully tested during recipe

development. When substituting honey or

similar sweet liquids for sugar, reduce the

water by the same amount.

During the rising stage – Turn the bread

maker off. Leave the dough in the pan and in

the baking chamber with the lid closed. Allow

the dough to rise until almost near the top of

the pan. Turn the bread maker on. Select the

BAKE ONLY setting. Press the START/STOP

button.

During the baking cycle – Select the BAKE

ONLY setting. Press the START/STOP button.

Q: Can salt be omitted?

A: Salt plays a very important part in bread

making. Omitting it will decrease water

retention in the dough, as well as affect mixing,

the strength of the gluten development and the

fermentation of the yeast. In the finished bread,

salt improves the loaf shape, crumb structure

and crust colour, as well as extending shelf life

and enhancing flavour.

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Questions and answers continued

Q: What happens if the bread isn’t removed

when the bake cycle is complete?

Q: Are the room and water temperatures

important?

A: Yes, room and water temperature influences

yeast activity and therefore can affect the

quality of your bread. The average room

temperature is approximately 20-25°C. Water

at room temperature should also be used.

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.

NEVER use hot water as it will kill the yeast.

Note

Q: Why did the bread not rise?

ABout uSINg tHe pReSet tImeR:

A: There may be several reasons. Check the

protein level of the flour and the use-by-date

of the yeast and the flour. The yeast may have

failed to activate, the yeast measurements may

be inaccurate or sometimes people just forget

to add the yeast.

Q: Why can’t the PRESET TIMER be set past 13

hours?

A: The ingredients may deteriorate in quality or

ferment if they are left inside the bread pan for

many hours. This is especially the case during

summer, when the PRESET TIMER should be

set to a shorter period of time.

Q: Why do large holes appear inside the bread?

A: Occasionally air bubbles will concentrate at a

certain location during the last rising and will

bake in that state. This could be caused by too

much water and/or yeast or insufficient flour.

Check the recipe ingredients and method of

weighing/measuring.

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 deteriorate

if left unrefrigerated for more than one hour.

Q: Why does the top of the bread collapse?

A: Usually this is because the ingredients are

not in balance or a 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.

Q: Why does bread colour differ?

A: This is probably because the ingredients in

each recipe differs. A different crust colour may

also have been selected.

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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

pRoBlem

meSSAge

CoRReCtIoN

e01

Attempting to use the bread machine

shortly after a loaf has been baked and its

Press START/STOP to reset, open the lid,

remove the bread pan and allow the oven

interior will still be warm, that is the sensor cavity sufficient time to cool. Refer to

temperature will still be above 40°C.

“Beginner’s Guide to Baking Your First Loaf”

step 11, page 13.

e00

eee

HHH

The bread machine is used in an extremely Place the bread machine in a warmer

cold environment.

environment. Recommended room

temperature 20-25ºC.

Contact your nearest authorised Breville

Service Centre (refer to the back page for

details).

Contact your nearest authorised Breville

Service Centre (refer to the back page for

details).

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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.

StoRAge

When storing the bread maker, switch off and

then remove the power plug from the power

outlet. Ensure it is completely cool, clean and dry.

Place the bread pan and kneading blades into the

baking chamber and close the lid. Do not place

heavy objects on top of the lid. Store the bread

machine upright.

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 re-

using your bread machine ensure that all parts are

completely dry.

ReplACemeNt BReAd pAN ANd

BlAdeS

Both the blade and bread pan coating are

operating parts of the bread maker and as such

are subject to normal wear and tear over the life

of the machine. Depending on your usage of the

bread maker they may need replacement if the

bread begins to stick.

NEVER immerse the bread maker or the bread

pan in water.

Note

BReAd pAN ANd KNeAdINg BlAde

SpARe pARtS

Replacement parts are available from Breville

Spare Parts:

The inside of the bread pan and kneading blade

are coated with a high quality, non-stick coating.

As with any non-stick coated surface, NEVER use

metal utensils or abrasive cleaners on these items.

Australia Customer Service: 1300 139 798

New Zealand Customer Service: 0800 253 007

To clean the bread pan and blades:

Half fill the pan with warm soapy water (use a

non-abrasive detergent), allow to stand for 10-20

minutes. Remove the kneading blade and clean

both blade and inside of bread pan using a soft

cloth. Be sure to remove any crust or dough that

may become lodged around the drive shaft and

the kneading blade.

DO NOT USE HARSH CLEANERS, ABRASIVES,

BRUSHES OR STEEL WOOL.

NEVER WASH THE BREAD PAN OR KNEADING

BLADE IN THE DISHWASHER.

Some discolouration may appear on the bread

pan over time. This is a natural effect cause

by moisture and steam and will not affect the

bread in any way.

Note

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troubleshooting guide - Recipe

Sticky

patch on

top of

Bread

Over

Heavy

dense

texture

Doughy

centre

problem

sinks in

browned

the centre

bread

Not measured

correctly

•

Low % protein

Flour

Passed

use-by-date

•

Self raising flour

used

•

Not measured

correctly

Sugar

Salt

•

Not measured

correctly

Not measured

correctly

•

Water/liquid

Too hot

Too cold

Not measured

correctly

Yeast

•

Not measured

correctly

•

Bread mix

Used in place of

flour

•

Too hot

Room

temperature

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troubleshooting guide - Recipe continued

Bread

Coarse

Bread rises doesn’t

holey

Corrective action

Ref page

too much

rise

enough

texture

Check method of weighing/measuring ingredients

Use suitable high protein flour or add gluten flour

Discard and use fresh flour

•

Use bread or plain flour - self-raising flour already

contains baking powder as the raising agent

Use metric measuring spoons

•

Use metric measuring spoons

Check method of weighing/measuring

Water must be between 20-25ºC

Use metric measuring spoons

Check method of weighing/measuring

•

Bread mix already contains salt, sugar, etc. and

cannot be substituted for flour

Room temperature must be less than 28ºC

Room temperature must be more than 10ºC

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troubleshooting guide - Baker’s oven

Machine

will not

operate

Error code

E01 on LED

Screen

Ingredients

not mixed

Problem

Appliance unplugged

•

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

•

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troubleshooting guide - Baker’s oven continued

Baked

bread is

damp

Under

browned

crust

PRESET

Bread not

baked

Bread rises

too much

Loaf is

small

TIMER did

sufficiently

not function baked

•

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Easy Bake Recipes

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Contents

Page

Traditional favourites

Flavoured white bread

Flavoured sweet bread

Flavoured wholemeal bread

Rapid bread

R11

R14

R16

R18

R21

R25

R30

R34

R36

Yeast free bread

Gluten free bread

Dough

Prepackaged bread mixes

Glazes

Notes

Abbrevations: tsp = teaspoon tbl = tablespoon

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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. Lock the bread pan into position in the baking chamber and close the lid.

4. Press MENU for the setting as specified in the following recipes.

5. To change crust colour press CRUST to H for DARK or L for LIGHT.

6. Press START/STOP to commence operation.

7. After baking, press START/STOP. Remove bread from bread maker and bread pan. Cool on rack.

Abbrevations: tsp = teaspoon tbl = tablespoon

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traditional favourites continued

SeQueNCe foR BASIC SettINg:

1St

2Nd

1St

puNCH 2Nd

doWN RISe

puNCH 3Rd

doWN RISe

BAKe

tIme

totAl

tIme

3hr

00min*

3hr

CRuSt

LIGHT

KNeAd KNeAd RISe

2 min

28 min 20 min 15 secs 20 min 10 secs 50 min 60 min

MEDIUM

00min*

3hr

00min*

DARK

2 min

28 min 20 min 15 secs 20 min 10 secs 50 min 60 min

* Baking temperature automatically adjusts for each crust colour.

Add-IN BeepS:

The Baker’s Oven beeps 10 times at 8 minutes before the end of the second kneading cycle.

Extra ingredients such as fruit, nuts, etc. should be added at this time.

BASIC WHIte BReAd

mIlK BReAd

Not suitable for the pReSet tImeR.

INgRedIeNtS 1kg

750g

INgRedIeNtS

Full cream

milk, scalded 375ml

and cooled

Oil

Salt

Sugar

Bread flour

Bread improver 1 tsp

Tandaco yeast 1³⁄4 tsp

1kg

750g

Water

Oil

Salt

Sugar

370ml

2 tbl

2 tsp

2 tbl

290ml

1 tbl

1½ tsp

1½ tbl

310ml

1 tbl

1¾ tsp

2 tbl

3 tsp

1½ tsp

1¹⁄2 tbl

Bread flour

Milk powder

Bread improver 1 tsp

Tandaco yeast 1¾ tsp

650g / 4¹⁄3 cups 450g / 3 cups

2 tbl

1 tbl

⁄4

tsp

600g / 4cups 450g / 3 cups

1½ tsp

⁄4

tsp

SettINg: 1 (BASIC)

p-medIum, H-dARK oR l-lIgHt

1½ tsp

SettINg: 3 (SWeet)

p-medIum, H-dARK oR l-lIgHt

Abbrevations: tsp = teaspoon tbl = tablespoon

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traditional favourites continued

SeQueNCe foR fReNCH SettINg:

1St

2Nd

1St

puNCH 2Nd

doWN RISe

puNCH 3Rd

doWN RISe

BAKe

tIme

totAl

tIme

3hr

50min*

3hr

50min*

3hr

50min*

CRuSt

LIGHT

KNeAd KNeAd RISe

2 min

28 min 20 min 15 secs 50 min 10 secs 65 min 65 min

MEDIUM

DARK

* Baking temperature automatically adjusts for each crust colour.

Add-IN BeepS:

The Baker’s Oven beeps 10 times at 8 minutes before the end of the second kneading cycle.

Extra ingredients such as fruit, nuts, etc. should be added at this time.

fReNCH BReAd

INgRedIeNtS 1kg

750g

310ml

2 tsp

1½ tsp

2 tsp

Water

Oil

Salt

Sugar

Bread flour

375ml

3 tsp

2 tsp

3 tsp

650g / 4¹⁄3 cups 500g / 3¹⁄3 cups

Bread improver 1 tsp

Tandaco yeast 1³⁄4 tsp

⁄4

tsp

1¼ tsp

SettINg: 4 (fReNCH)

p-medIum, H-dARK oR l-lIgHt

Abbrevations: tsp = teaspoon tbl = tablespoon

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traditional favourites continued

SeQueNCe foR WHole WHeAt SettINg:

1St

2Nd

1St

puNCH 2Nd

doWN RISe

puNCH 3Rd

doWN RISe

BAKe

tIme

totAl

tIme

3hr

40min*

3hr

40min*

3hr

40min*

CRuSt

LIGHT

KNeAd KNeAd RISe

2 min

28 min 30 min 15 secs 25 min 10 secs 70 min 65 min

MEDIUM

DARK

* Baking temperature automatically adjusts for each crust colour.

Add-IN BeepS:

The Baker’s Oven beeps 10 times at 8 minutes before the end of the second kneading cycle.

Extra ingredients such as fruit, nuts, etc. should be added at this time.

100% WHolemeAl BReAd

INgRedIeNtS 1kg

750g

325ml

1 tbl

Water

Oil

385ml

2 tbl

2 tsp

2 tbl

Salt

1½ tsp

1 tbl

Sugar

Wholemeal

plain flour

600g / 4 cups

2 tbl

450g / 3 cups

Gluten flour

1 tbl

Bread

improver

1 tsp

⁄4

tsp

Milk powder 2 tbl

1½ tbl

1³⁄4 tsp

Tandaco yeast 2½ tsp

SettINg: 6 (WHole WHeAt)

p-medIum, H-dARK oR l-lIgHt

Abbrevations: tsp = teaspoon tbl = tablespoon

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traditional favourites continued

multIgRAIN BReAd

INgRedIeNtS 1kg

750g

325ml

2 tbl

1½ tsp

2 tbl

Water

Oil

375ml

3 tbl

2 tsp

3 tbl

Salt

Sugar

Bread flour

375g / 2½ cups 300g / 2 cups

Wholemeal

plain flour

225g / 1½ cups 150g / 1 cup

Gluten flour

Milk powder

Bread improver 1 tsp

2 tbl

1 tbl

1½ tbl

⁄4

tsp

Sunflower

seeds

3½ tbl

3 tbl

Kibble wheat

Whole linseeds 2½ tbl

Sesame seeds 2½ tbl

3½ tbl

3 tbl

2 tbl

Cracked

buckwheat

1½ tbl

1 tbl

Tandaco yeast 2 tsp

1½ tsp

SettINg: 6 (WHole WHeAt)

p-medIum, H-dARK oR l-lIgHt

Abbrevations: tsp = teaspoon tbl = tablespoon

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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. Press MENU to the setting as specified in the following recipes.

5. To change crust colour, press CRUST to H for DARK or L for LIGHT.

6. Press START/STOP to commence operation.

7. After baking, press START/STOP. Remove bread from the bread maker and bread pan. Cool on rack.

Add-IN BeepS:

The Baker’s Oven beeps 10 times at 8 minutes before the end of the second kneading cycle.

Extra ingredients such as fruit, nuts, etc. should be added at this time.

peANut SAte BReAd

INgRedIeNtS

Water

Oil

1kg

330ml

2 tbl

750g

270ml

1 tbl

Laksa Curry Mix or

Mild curry powder

2 tsp

1 tsp

Salt

Sugar

1¼ tsp

2 tbl

1 tsp

1 tbl

Bread flour

Gluten flour

Bread improver

Milk powder

Tandaco yeast

600g / 4 cups 450g / 3 cups

1 tbl

1 tsp

2 tbl

3 tsp

⁄4

tsp

1¹⁄2 tbl

1¹⁄2 tsp

1³⁄4 tsp

Add At tHe BeepS:



Crushed nuts

75g / ½ cup 50g / ¹⁄3 cup

SettINg: 1 (BASIC)

p-medIum, H-dARK oR l-lIgHt

Abbrevations: tsp = teaspoon tbl = tablespoon

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flavoured White Bread continued

CHeddAR & BACoN BReAd

SWeet CoRN & CApSICum BReAd

INgRedIeNtS 1kg

750g

260ml

2 tbl

1½ tsp

2 tbl

INgRedIeNtS 1kg

750g

200ml

2 tbl

1½ tsp

2 tbl

Water

Oil

310ml

3 tbl

Water

Oil

250ml

3 tbl

Salt

Sugar

1³⁄4 tsp

2½ tbl

Salt

Sugar

2 tsp

2½ tbl

Bread flour

Gluten flour

Bread improver 1 tsp

Milk powder 2 tbl

600g / 4 cups 450g / 3 cups

Canned

creamed corn

Bread flour

Milk powder

Gluten flour

Bread improver 1 tsp

Cajun

seasoning

Tandaco yeast 1³⁄4 tsp

⁄3

cup

⁄

cup

1 tbl

3 tsp

600g / 4 cups 450g / 3 cups

2 tbl

3 tsp

⁄4

tsp

1½ tbl

1¼ tsp

2 tsp

Tandaco yeast 1½ tsp

⁄

tsp

Add At tHe BeepS:



Bacon, finely

50g / ¹⁄3 cup

1 tsp

½ tsp

75g / ½ cup

chopped

Cheddar

cheese, finely 75g / ½ cup

grated

SettINg: 1 (BASIC)

p-medIum, H-dARK oR l-lIgHt

1½ tsp

ComBINe tHe folloWINg ANd Add At tHe BeepS:



Canned corn

kernels,

3 tbl

2 tbl

drained and

dried

Red capsicum,

finely chopped

Bread flour

3 tbl

1 tbl

2 tbl

3 tsp

SettINg: 1 (BASIC)

p-medIum, H-dARK oR l-lIgHt

Abbrevations: tsp = teaspoon tbl = tablespoon

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flavoured White Bread continued

gRAIN muStARd & HeRB BReAd

medIteRRANeAN flAvouR BReAd

INgRedIeNtS 1kg

750g

250ml

2 tbl

1 tsp

2 tbl

INgRedIeNtS 1kg

750g

310ml

2 tsp

1³⁄4 tsp

2 tsp

Water

Oil

300ml

3 tbl

Water

Oil

Salt

Sugar

Bread flour

375ml

3 tsp

2 tsp

3 tsp

Salt

Sugar

Bread flour

1½ tsp

2½ tbl

600g / 4 cups 450g / 3 cups

Bread improver 1 tsp

⁄4

tsp

Bread improver 1 tsp

Tandaco yeast 1¾ tsp

⁄4

tsp

Milk powder

2 tbl

1½ tbl

1¼ tsp

Wholegrain

mustard

Add At tHe BeepS:



1 tbl

3 tsp

Pepperoni,

¼ cup

Tandaco yeast 1³⁄4 tsp

1½ tsp

2 tbl

1 tbl

finely chopped

Add At tHe BeepS:

Mozzarella

cheese, grated



¼ cup

Fresh mixed

herbs of

your choice,

chopped

SettINg: 1 (BASIC)

p-medIum, H-dARK oR l-lIgHt

Olives, sliced

and seeded

⁄3

cup

¼ cup

2 tbl

Sun-dried

tomatoes,

finely chopped

Pesto

2 tbl

1 tbl

3 tsp

SettINg: 4 (fReNCH)

p-medIum, H-dARK oR l-lIgHt

R10

Abbrevations: tsp = teaspoon tbl = tablespoon

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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. Place all ingredients into the bread pan in the exact order listed in the recipe.

2. Wipe spills from the outside of bread pan.

3. Lock the bread pan into position in the baking chamber and close the lid.

4. Press MENU to the setting as specified in the following recipes.

5. To change crust colour, press CRUST to H for DARK or L for LIGHT.

6. Press START/STOP to commence operation.

7. After baking, press START/STOP. Remove the bread from the bread maker and bread pan. Cool on

rack.

SeQueNCe foR SWeet SettINg:

1St

2Nd

1St

puNCH 2Nd

doWN RISe

puNCH 3Rd

doWN RISe

BAKe

tIme

totAl

tIme

3hr

20min*

3hr

20min*

3hr

20min*

CRuSt

LIGHT

KNeAd KNeAd RISe

2 min

23 min 30 min 15 secs 40 min 10 secs 55 min 55 min

23 min 20 min 15 secs 50 min 10 secs 65 min 65 min

23 min 30 min 15 secs 40 min 10 secs 50 min 50 min

MEDIUM

DARK

* Baking temperature automatically adjusts for each crust colour.

Add-IN BeepS:

The Baker’s Oven beeps 10 times at 8 minutes before the end of the second knead.

Extra ingredients such as fruit, nuts, etc. should be added at this time.

R11

Abbrevations: tsp = teaspoon tbl = tablespoon

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flavoured Sweet Bread continued

RICH fRuIt loAf

lemoN & poppy Seed BReAd

INgRedIeNtS 1kg

750g

INgRedIeNtS 1kg

750g

Water

Oil

Salt

340ml

3 tbl

1³⁄4 tsp

290ml

2 tbl

1½ tsp

Water

Lemon Butter

Spread

310ml

250ml

3 tbl

2 tbl

Oil

Salt

Bread flour

Bread improver 1 tsp

Milk powder 2 tbl

Tandaco yeast 2 tsp

1½ tbl

2 tsp

1 tbl

1½ tsp

Grated orange

rind

Brown sugar

Bread flour

Gluten flour

Bread improver 1 tsp

Milk powder

Mixed spice

3 tsp

2 tsp

2 tbl

2½ tbl

600g / 4 cups 450g / 3 cups

1 tbl

⁄4

tsp

3 tsp

1¹⁄2 tbl

1³⁄4 tsp

⁄4

tsp

2 tbl

3 tsp

1¹⁄2 tbl

2 tsp

ComBINe tHe folloWINg & Add At tHe BeepS:



Grated lemon

rind

2½ tsp

2 tsp

Tandaco yeast 2 tsp

1½ tsp

Add At tHe BeepS:

Poppy seeds

Oil

SettINg: 7 (SWeet)

2 tbl

1½ tbl

1 tbl



Fruit medley

Sultanas

60g / ¹⁄3 cup

2 tbl

45g / ¼ cup

1 tbl

p-medIum, H-dARK oR l-lIgHt

Prunes,

chopped

1½ tbl

1 tbl

Glace cherries,

halved

1½ tbl

SettINg: 3 (SWeet)

p-medIum, H-dARK oR l-lIgHt

R12

Abbrevations: tsp = teaspoon tbl = tablespoon

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flavoured Sweet Bread continued

CHoC RAISIN & peANut BReAd

glACe peAR & gINgeR BReAd

INgRedIeNtS

Water

Oil

Salt

LIGHT brown

sugar

1kg

330ml

3 tbl

750g

270ml

2 tbl

INgRedIeNtS

Water

1kg

750g

275ml

2 tbl

330ml

3 tbl

Oil

1¾ tsp

1¼ tsp

Salt

2 tsp

2½ tbl

1½ tsp

2 tbl

2½ tbl

2 tbl

Sugar

Bread flour

Gluten flour

Bread improver 1 tsp

Milk powder

Tandaco yeast 1³⁄4 tsp

600g / 4 cups 450g / 3 cups

Bread flour

Gluten flour

600g / 4 cups 450g / 3 cups

1 tbl

3 tsp

1 tbl

3 tsp

⁄4

tsp

Bread improver 1 tsp

Milk powder 2 tbl

Tandaco yeast 1³⁄4 tsp

⁄4

tsp

2 tbl

1½ tbl

1½ tsp

1¹⁄2 tbl

1¹⁄2 tsp

Add At tHe BeepS:



Add At tHe BeepS:

Chocolate buds 65g / ¹⁄3 cup



Glace pear,

100g / ¹⁄3 cup 80g / ¼ cup

chopped

Glace ginger,

chopped

SettINg: 3 (SWeet)

p-medIum, H-dARK oR l-lIgHt

40g / ¼ cup

50g / ¼ cup

2 tbl

Raisins

70g / ¹⁄3 cup

2 tbl 1½ tbl

Chopped nuts 3 tbl

SettINg: 3 (SWeet)

p-medIum, H-dARK oR l-lIgHt

R13

Abbrevations: tsp = teaspoon tbl = tablespoon

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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. Place all ingredients into the bread pan in the exact order listed in the recipe.

2. Wipe spills from the outside of bread pan.

3. Lock the bread pan into position in the baking chamber and close the lid.

4. Press MENU to the setting as specified in the following recipes.

5. To change crust colour, press CRUST to H for DARK or L for LIGHT.

6. Press START/STOP to commence operation.

7. After baking, press START/STOP. Remove the bread from bread maker and bread pan. Cool on rack.

Add-IN BeepS:

The Baker’s Oven beeps 10 times at 8 minutes before the end of the second kneading cycle.

Extra ingredients such as fruit, nuts, etc. should be added at this time.

R14

Abbrevations: tsp = teaspoon tbl = tablespoon

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flavoured Wholemeal Bread continued

50/50 WHolemeAl BReAd

Soy & lINSeed BReAd

INgRedIeNtS

Water

Oil

1kg

750g

350ml

1 tbl

INgRedIeNtS 1kg

750g

350ml

2 tbl

1½ tsp

2 tbl

400ml

2 tbl

2 tsp

3 tbl

Water

Oil

400ml

3 tbl

2 tsp

3 tbl

Salt

Sugar

1½ tsp

2 tbl

Sugar

Wholemeal

plain flour

Wholemeal

plain flour

225g / 1½ cups 150g / 1 cup

300g / 2 cups 225g / 1½ cups

Bread flour

Soy flour

Gluten flour

Bread

improver

375g / 2½ cups 300g / 2 cups

Bread flour

Gluten flour

Bread

improver

Milk powder 2 tbl

Tandaco yeast 1³⁄4 tsp

300g / 2 cups 225g / 1½ cups

1½ tbl

2 tbl

1 tbl

2 tbl

1½ tbl

1 tsp

⁄4

tsp

1 tsp

⁄4

tsp

1½ tbl

1½ tsp

Milk powder 2 tbl

Tandaco yeast 2 tsp

1¹⁄2 tbl

1¹⁄2 tsp

SettINg: 6 (WHole WHeAt)

p-medIum, H-dARK oR l-lIgHt

Add At tHe BeepS:



Linseeds

Soy Grits

2½ tbl

2 tbl

lIgHt Rye BReAd

SettINg: 6 (WHole WHeAt)

p-medIum, H-dARK oR l-lIgHt

INgRedIeNtS

Water

Oil

1kg

375ml

3 tbl

750g

310ml

2 tbl

Golden syrup 2 tbl

1½ tbl

1½ tsp

Salt

2 tsp

Bread flour

Rye flour

Gluten flour

Bread improver 1 tsp

Milk powder 2 tbl

Tandaco yeast 2 tsp

415g / 2¾ cups 300g / 2 cups

240g / 2 cups 180g / 1½ cups

2 tbl

1 tbl

⁄4

tsp

1½ tbl

1½ tsp

SettINg: 6 (WHole WHeAt)

p-medIum, H-dARK oR l-lIgHt

R15

Abbrevations: tsp = teaspoon tbl = tablespoon

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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. Place the ingredients into the bread pan in the exact order listed in the recipe.

2. Wipe spills from the outside of bread pan.

3. Lock the bread pan into position in the baking chamber and close the lid.

4. Press MENU to the setting as specified in the following recipes.

5. To change crust colour, press CRUST to H for DARK or L for LIGHT.

6. Press START/STOP to commence operation.

7. After baking, press START/STOP. Remove the bread from bread maker and bread pan. Cool on rack.

SeQueNCe foR BASIC RApId SettINg:

1St

2Nd

1St

puNCH 2Nd

doWN RISe

puNCH 3Rd

doWN RISe

BAKe

tIme

totAl

tIme

2hr

20min*

2hr

20min*

2hr

20min*

CRuSt

LIGHT

KNeAd KNeAd RISe

2 min

23 min 10 min

10 secs 50 min 55 min

MEDIUM

DARK

* Baking temperature automatically adjusts for each crust colour.

Add-IN BeepS:

The Baker’s Oven beeps 10 times at 8 minutes before the end of the second kneading cycle.

Extra ingredients such as fruit, nuts, etc. should be added at this time.

R16

Abbrevations: tsp = teaspoon tbl = tablespoon

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Rapid Bread continued

RApId WHIte BReAd

INgRedIeNtS

Water

Oil

1kg

360ml

3 tbl

750g

290ml

2 tbl

Salt

Sugar

Bread flour

2 tsp

2½ tbl

1½ tsp

2 tbl

650g / 4¹⁄3 cups 450g / 3 cups

Bread

improver

1 tsp

¾ tsp

Milk powder 2½ tbl

Tandaco yeast 2¼ tsp

2 tbl

2 tsp

SettINg: 2 (RApId)

p-medIum, H-dARK oR l-lIgHt

RApId WHolemeAl BReAd

INgRedIeNtS

Water

Oil

Salt

Sugar

1kg

400ml

2 tbl

1½ tsp

3 tbl

750g

350ml

1½ tbl

1¼ tsp

2 tbl

Wholemeal

plain flour

600g / 4 cups 450g / 3 cups

Gluten flour

3 tbl

2 tbl

Bread improver 1 tsp

Milk powder 2½ tbl

¾ tsp

2 tbl

Tandaco yeast 2¾ tsp

2¼ tsp

SettINg: 2 (RApId)

p-medIum, H-dARK oR l-lIgHt

R17

Abbrevations: tsp = teaspoon tbl = tablespoon

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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. If the dough is too slack it may give the baked loaf the

appearance of being overcooked or laminated on the base and having a heavy, doughy top. If the dough

is too dry just add 1-2 teaspoons of water extra. All recipes use local ingredients and Australian Standard

Metric measuring tools (cups, spoons and weighing scales) for accuracy. There will be a weight variance

in each baked loaf in this section.

pRoCeduRe

1. Add liquid ingredients to bread pan.

2. Sift dry ingredients together and add to bread pan. Wipe spills from outside of bread pan. Lock bread

pan into baking chamber.

3. Press MENU to setting 5 (YEAST FREE).

4. To change crust colour, press CRUST to H for DARK or L for LIGHT.

5. Press START/STOP to commence operation.

6. With bread machine mixing the ingredients, use a plastic spatula to scrape mixture from the sides,

corners and base of bread pan and add additions if applicable.

7. After ingredients have mixed together, close the lid and leave the bread machine to complete the

program.

8. After baking, press START/STOP. Remove bread from the bread maker and bread pan. Cool on rack.

The PRESET TIMER cannot be used for recipes in this section. The raising agents used in place of

yeast in these recipes could be prematurely activated and prevent the loaf from rising.

Note

All ingredients must be at room temperature and added in the order listed in the recipe, however

sifting the dry ingredients together may assist the baking powder with the rising of the bread.

Note

R18

Abbrevations: tsp = teaspoon tbl = tablespoon

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yeast free Bread continued

SeQueNCe foR yeASt fRee SettINg:

CRuSt

LIGHT

1St KNeAd

2 min

2Nd KNeAd

13 min

BAKe tIme

60 min

totAl tIme

1hr 15min*

MEDIUM

DARK

2 min

13 min

60 min

2 min

13 min

60 min

* Baking temperature automatically adjusts for each crust colour.

Add-IN BeepS:

Do not sound on the YEAST FREE setting.

plAIN WHIte dAmpeR

plAIN WHolemeAl dAmpeR

lIQuId INgRedIeNtS

Water

Oil

lIQuId INgRedIeNtS

Water

Oil

400ml

2 tbl

dRy INgRedIeNtS

Wholemeal plain flour

White bread flour

Bread improver

Sugar

dRy INgRedIeNtS

White bread flour

Bread improver

Sugar

450g / 3 cups

150g / 1 cup

1 tsp

600g / 4 cups

1 tsp

1 tbl

Salt

1 tsp

Salt

1 tsp

Milk powder

2 tbl

Milk powder

Baking powder

SettINg: 5 (yeASt fRee)

2 tbl

Baking powder

SettINg: 5 (yeASt fRee)

2 tbl

p-medIum, H-dARK oR l-lIgHt

R19

Abbrevations: tsp = teaspoon tbl = tablespoon

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yeast free Bread continued

CHeeSe & SpRINg vegetABle BReAd

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

lIQuId INgRedIeNtS

Water

Oil

dRy INgRedIeNtS

White bread flour

Bread improver

Sugar

400ml

2 tbl

250ml

1 can

600g / 4cups

1 tsp

2 tbl

600g / 4 cups

1 tsp

1 tbl

Salt

1 tsp

Spring vegetable soup

mix

Baking powder

AddItIoNS:

Grated Cheddar cheese 75g / ¹⁄2 cup

40g / 1 tbl

2 tbl

SettINg: 5 (yeASt fRee)

p-medIum, H-dARK oR l-lIgHt

SettINg: 5 (yeASt fRee)

p-medIum, H-dARK oR l-lIgHt

R20

Abbrevations: tsp = teaspoon tbl = tablespoon

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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.

All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and

weighing scales) for accuracy. The weight of the baked bread in this section will be more than that of the

Wheat bread, due to the ingredient properties used in each recipe.

• Always use the ingredients specified in recipes for successful gluten free baking. For information on

the suitability and availability of gluten free ingredients contact the Coeliac Society in your state.

• Ensure that the flour is gluten free. Buy it from a reliable source to ensure freshness.

• Check with the yeast manufacturer to ensure that the yeast is gluten free. Only use active dry yeast

when making these recipes.

• Ensure that the vinegar used is gluten free. Vinegar helps strengthen the dough.

• Guar and Xanthan gums are available from health food stores.

• Guar Gum is a powdery substance with a similar function to Xanthan Gum. It is high in fibre and can

sometimes have a laxative effect on people with sensitive digestive systems. Guar gum is food additive

412.

• Xanthan Gum is a fine creamy white powder. It acts as a substitute for gluten and gives structure to

the dough so it can rise. Xanthan Gum is food additive number 415.

• Lactose Intolerance – the milk powder may be substituted with a soy milk powder but may result in a

heavier loaf. Coconut powder can also be used as a substitute and will give a pleasant flavour.

• Follow the directions for each recipe carefully. As the preparation is different from automatic bread

making, the Preset Timer cannot be used when making these recipes.

R21

Abbrevations: tsp = teaspoon tbl = tablespoon

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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. Spoon dough into bread pan, pressing down with a spatula after each spoonful, to eliminate air

bubbles or air pockets. Lock bread pan into baking chamber.

5. Press MENU to setting 7 (GLUTEN FREE).

6. Press CRUST to H for DARK or L for LIGHT if required.

7. Press START/STOP to commence operation.

8. At the end of the second kneading cycle, open the lid and push the dough down into the pan and

smooth the top. Close the lid.

9. After baking, press START/STOP. Remove bread from bread maker and bread pan. Cool on rack.

SeQueNCe foR gluteN fRee SettINg:

CRuSt

LIGHT

1St KNeAd

2 min

2Nd KNeAd

13 min

1St RISe

60 min

BAKe tIme

65 min

totAl tIme

2hr 20min*

MEDIUM

DARK

2 min

13 min

65 min

2 min

13 min

65 min

* Baking temperature automatically adjusts for each crust colour.

Add-IN BeepS:

Do not sound on the GLUTEN FREE setting.

The PRESET TIMER cannot be used for recipes in this section.

Note

R22

Abbrevations: tsp = teaspoon tbl = tablespoon

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gluten free Bread continued

gluteN fRee CouNtRy Style BReAd

gluteN fRee WHoleSome Seed BReAd

lIQuId

1kg

750g

1kg

750g

INgRedIeNtS

Water

INgRedIeNtS

Water

330ml

3 tbl

250ml

2½ tbl

330ml

3 tbl

250ml

2½ tbl

Oil

Olive oil

Eggs (60g)

Cider vinegar 1 tsp

dRy INgRedIeNtS

White rice

¾ tsp

Cider

vinegar

dRy INgRedIeNtS

Brown rice

1 tsp

¾ tsp

320g / 2 cups 240g / 1½ cups

flour

320g / 2 cups

240g / 1½ cups

flour

Potato flour 220g / 1¼ cups 170g / 1 cup

Soy flour

Tapioca flour

(arrowroot)

Sugar

Salt

Milk powder ½ cup

Guar or

Xanthan Gum

Tandaco

yeast

50g / ¹⁄3 cup

75g / ½ cup

40g / ¼ cup

55g / ¹⁄3 cup

2½ tbl

Soy flour

50g / ¹⁄3 cup

40g / ¼ cup

Tapioca flour

(arrowroot)

75g / ½ cup

55g / ¹⁄3 cup

¼ cup

1½ tsp

DARK brown

sugar

1 tsp

¼ cup

2½ tbl

⁄

cup

Salt

1½ tsp

1 tsp

1 tbl

3 tsp

Milk powder ½ cup

Guar or

⁄3

cup

2 tsp

1½ tsp

Xanthan

Gum

LSA mix,

(Linseed,

Sunflower &

Almond)

1 tbl

3 tsp

2 tbl

SettINg: 7 (gluteN fRee)

p-medIum, H-dARK oR l-lIgHt

¼ cup

Carraway or

Cumin seeds

Tandaco

yeast

2 tbl

1½ tbl

1½ tsp

2 tsp

SettINg: 7 (gluteN fRee)

p-medIum, H-dARK oR l-lIgHt

R23

Abbrevations: tsp = teaspoon tbl = tablespoon

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gluten free Bread continued

gluteN fRee SpICy SultANA BReAd

gluteN fRee CHeeSy CHeddAR BReAd

lIQuId

1kg

750g

1kg

750g

INgRedIeNtS

Water

INgRedIeNtS

330ml

1½ tbl

250ml

1 tbl

Water

330ml

3 tbl

250ml

2½ tbl

Olive oil

Eggs (60g)

Cider

vinegar

Olive oil

Eggs (60g)

1 tsp

¾ tsp

Cider

vinegar

1 tsp

¾ tsp

dRy INgRedIeNtS

White rice

flour

320g / 2 cups

240g / 1½ cups

Brown rice

flour

320g / 2 cups

240g / 1½ cups

Potato flour 220g / 1¼ cups 170g / 1 cup

Soy flour

Tapioca flour

(arrowroot)

50g / ¹⁄3 cup

40g / ¼ cup

Potato flour 220g / 1¼ cups 170g / 1 cup

50g / ¹⁄3 cup

40g / ¼ cup

75g / ½ cup

55g / ¹⁄3 cup

Soy flour

Tapioca

flour

(arrowroot)

DARK brown

sugar

Salt

Milk powder ½ cup

Guar or

Xanthan

Gum

55g / ¹⁄3 cup

¼ cup

2½ tbl

75g / ½ cup

1½ tsp

1 tsp

LIGHT

brown

sugar

⁄3

cup

¼ cup

2½ tbl

1 tbl

3 tsp

Salt

1½ tsp

1 tsp

Tandaco

yeast

AddItIoNS:

Milk powder ½ cup

Guar or

⁄3

cup

2 tsp

1½ tsp

Xanthan

Gum

1 tbl

3 tsp

Cheddar

cheese,

grated

SettINg: 5 (gluteN fRee)

p-medIum, H-dARK oR l-lIgHt

130g / 1 cup

100g / ¾ cup

Mixed spice 2 tbl

1½ tbl

1½ tsp

Tandaco

2 tsp

yeast

AddItIoNS:

Sultanas

100g / ²⁄3 cup

75g / ½ cup

SettINg: 7 (gluteN fRee)

p-medIum, H-dARK oR l-lIgHt

vARIAtIoN:

Substitute sultanas with other dried fruit, chopped

to a suitable size such as raisins, dates, apricots,

etc.

R24

Abbrevations: tsp = teaspoon tbl = tablespoon

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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.

The weight of the shaped and baked dough will vary depending on recipe style.

Note

SeQueNCe foR dougH SettINg:

1St KNeAd

2Nd KNeAd

1St RISe

puNCH doWN 2Nd RISe

10 secs 50 min

totAl tIme

2 min

28 min

10 min

1hr 30min

Add-IN BeepS:

The Baker’s Oven beeps 10 times at 8 minutes before the end of the second kneading cycle.

Extra ingredients such as fruit, nuts, etc. should be added at this time.

R25

Abbrevations: tsp = teaspoon tbl = tablespoon

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dough continued

to mAKe A mASteR dougH:

WHolemeAl dougH

WHIte BReAd dougH

Not suitable for the PRESET TIMER

INgRedIeNtS

Water

Oil

1kg

400ml

2 tbl

1 tsp

2 tbl

INgRedIeNtS

Full cream milk,

scalded and cooled

350ml

Salt

Sugar

Egg yolk

Wholemeal plain flour 600g / 4 cups

Butter or oil

Salt

2 tbl

1 tsp

Gluten flour

2 tbl

1¹⁄2 tbl

600g / 4 cups

1 tsp

Bread improver

Milk powder

Tandaco yeast

SettINg: 8 (dougH)

1 tsp

2 tbl

2¼ tsp

Sugar

Bread flour

Bread improver

Tandaco yeast

SettINg: 8 (dougH)

2¼ tsp

p-medIum, H-dARK oR l-lIgHt

SWeet dougH

Not suitable for the PRESET TIMER

INgRedIeNtS

Water

350ml

1 x 60g

2 tbl

Egg, lightly beaten

Butter or oil

Salt

1 tsp

Sugar

2 tbl

Bread flour

Milk powder

Bread improver

Tandaco yeast

SettINg: 8 (dougH)

600g / 4cups

3 tbl

1 tsp

2¼ tsp

p-medIum, H-dARK oR l-lIgHt

R26

Abbrevations: tsp = teaspoon tbl = tablespoon

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dough continued

Hot CRoSS BuNS

SHApINg IdeAS foR mASteR

dougHS:

1. Include 1 tablespoon of ground cinnamon

and 1 tablespoon ground mix spice with dry

ingredients when making SWEET DOUGH

recipe.

BReAd RollS

1. Take a quantity of one of the Master dough

recipes.

2. Add 150g / 1 cup sultanas and 45g / ¼ cup

mixed peel at the sound of the beeps.

2. Divide dough into 16 equal pieces. Knead each

piece and shape into a round ball.

3. Divide dough into 18 pieces and shape into

rounds. Place rounds close together on a

lightly greased baking tray.

3. Place rolls together on a lightly greased baking

tray.

4. Cover loosely with lightly greased plastic wrap

and leave to stand in a warm area for 30

minutes or until doubled in size.

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. Blend together 2 tbl water and 40g / ¼ cup

plain flour until a smooth batter is formed.

Spoon into a piping bag fitted with a small

piping nozzle. Remove wrap from rolls and

pipe a cross onto each bun.

5. Remove wrap, brush tops of rolls with milk.

6. Bake in pre-heated oven at 200°C for 12-15

minutes or until cooked and golden brown.

StICKy CINNAmoN RollS

1. Take a quantity of SWEET dough.

6. Bake in preheated oven at 190°C for 15-20

minutes or until golden brown.

2. Roll dough into a 40cm × 40cm square.

Melt 3 tablespoons of butter. Brush half over

dough. Combine 4 tablespoons brown sugar,

75g/ ½ cup finely chopped pecan nuts and 1

½ tablespoons ground cinnamon and sprinkle

over rolled out dough.

7. Slide buns from baking tray onto a wire rack.

If desired, brush HOT CROSS BUN GLAZE

(recipe page R34) over hot buns. Stand 5-10

minutes before serving.

3. Drizzle remaining melted butter over sugar

mixture. Roll up widthwise and cut into 2cm

thick slices.

4. Place on a lightly greased baking tray, 5cm

apart. Cover with lightly greased plastic wrap

and stand in a warm area for 30 minutes or

until doubled in size. Remove wrap.

5. Bake in preheated oven at 180°C for 25-30

minutes or until golden brown. Brush with

GELATINE GLAZE (recipe on page R35) whilst

still hot, then drizzle with VANILLA GLAZE

(recipe on page R34).

R27

Abbrevations: tsp = teaspoon tbl = tablespoon

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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. For a softer more pliable texture remove dough from the pan 30 minutes before completion of the

dough setting. Press START/STOP. The dough is now ready for handshaping and baking.

pIZZA dougH

INgRedIeNtS

Water

200ml

Olive oil

1 tbl

Salt

1 tsp

375g / 2¹⁄2 cups

1³⁄4 tsp

Bread flour

Tandaco yeast

SettINg: 8 (dougH)

p-medIum, H-dARK oR l-lIgHt

Suggested toppings:

Tomato paste, mushrooms, capsicums, onions, tomatoes, capers, pineapple pieces, olives, herbs,

salami, ham, anchovies, sardines, cheese (i.e. grated mozzarella, Parmesan).

Handshaping

1. Roll dough on a lightly floured surface into a 25cm round for a thick based pizza or into 2 × 20cm

rounds for a thinner based pizza.

2. Place onto a lightly greased baking tray. Spread or sprinkle selected pizza toppings over the pizza

dough.

3. Bake in a preheated oven at 200°C for 12-15 minutes or until base is cooked and topping heated

through.

R28

Abbrevations: tsp = teaspoon tbl = tablespoon

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dough continued

foCACCIA dougH

INgRedIeNtS

Water

Olive oil

250ml

2 tbl

Salt

1 tsp

Sugar

2 tsp

Bread flour

Tandaco yeast

SettINg: 8 (dougH)

450g / 3 cups

2 tsp

Suggested toppings:

Olive oil

Rock salt

Black olives, sliced

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. Remove wrap, brush dough with olive oil and

sprinkle with rock salt and olives.

4. Bake in a pre-heated oven at 250°C for 25-30

minutes or until golden brown.

For a thinner Focaccia:

1. Roll dough on a lightly greased baking tray until

2cm thick. Prepare as for a thick Focaccia.

R29

Abbrevations: tsp = teaspoon tbl = tablespoon

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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.

All the recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and

weighing scales) for accuracy. The weight of the bread in this section may vary compared to settings

used. This is due to properties of the bread mixes. Recipes were tested with bread mix milled just before

the printing of this book.

If a brand of bread mix is not listed in this book, use one of the corresponding type of bread mix

recipes as a guide.

Properties of the bread mixes can alter on a seasonal or storage basis, so it may be necessary to

adjust the water and flour ratio. Check the dough in the first ten minutes of kneading by opening

the lid – if the dough is too dry add 1-2 teaspoons of water extra – if the dough is too sticky add

1-2 tablespoons of bread mix extra. The dough should be forming into a smooth round ball.

Note

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 the setting as specified in the following recipes.

5. Press CRUST to H for DARK or L for LIGHT.

6. Press START/STOP to commence operation.

7. After baking, press START/STOP. Remove bread from the bread maker and bread pan. Cool on rack.

BASIC, FRENCH or RAPID settings can be used for the white bread mix recipes. However, loaves

baked on the RAPID setting will not be as highly risen as those baked on the BASIC setting. Add

¼ teaspoon extra yeast when using a RAPID setting, if desired.

Note

R30

Abbrevations: tsp = teaspoon tbl = tablespoon

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prepackaged Bread mixes continued

WHIte pRepACKAged BReAd mIxeS

defIANCe WHIte BReAd mIx

defIANCe CRuSty WHIte BReAd mIx

INgRedIeNtS 1kg

750g

INgRedIeNtS 1kg

750g

Water

Bread mix

325ml

600g / 4 cups

275ml

500g / 3³⁄4 cups

Water

Bread mix

325ml

600g / 4 cups

275ml

500g / 3³⁄4 cups

Defiance

yeast

Defiance

yeast

1¹⁄2 tsp

1¹⁄4 tsp

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 SupeR Soft WHIte BReAd mIx

lAuCKe CRuSty WHIte BReAd mIx

INgRedIeNtS 1kg

750g

INgRedIeNtS 1kg

750g

Water

400ml

300ml

Water

380ml

280ml

Bread mix

600g / 4 cups

450g / 3 cups

Bread mix

600g / 4 cups

450g / 3 cups

Laucke

yeast

Laucke

yeast

1 tsp

⁄4

tsp

1 tsp

⁄4

tsp

SettINg: 4 (fReNCH)

p-medIum, H-dARK oR l-lIgHt

SettINg: 4 (fReNCH)

p-medIum, H-dARK oR l-lIgHt

KItCHeN ColleCtIoN WHIte BReAd mIx

INgRedIeNtS 1kg

750g

Water

Bread mix

350ml

600g / 4 cups

300ml

500g / 3¹⁄3 cups

Kitchen

Collection

yeast

1³⁄4 tsp

1¹⁄4 tsp

SettINg: 1 (BASIC) p-medIum, H-dARK oR l-lIgHt

R31

Abbrevations: tsp = teaspoon tbl = tablespoon

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prepackaged Bread mixes continued

gRAIN pRepACKAged BReAd mIxeS

defIANCe gRAIN BReAd mIx

KItCHeN ColleCtIoN gRAIN

BReAd mIx

INgRedIeNtS 1kg

750g

INgRedIeNtS 1kg

750g

Water

325ml

275ml

Water

360ml

310ml

Bread mix

600g / 4 cups

1¹⁄2 tsp

500g / 3¹⁄3 cups

Bread mix

600g / 4 cups

500g / 3¹⁄3 cups

Defiance

yeast

SettINg: 6 (WHole WHeAt)

p-medIum, H-dARK oR l-lIgHt

1¼ tsp

Kitchen

Collection

yeast

1³⁄4 tsp

1¼ tsp

SettINg: 6 (WHole WHeAt)

p-medIum, H-dARK oR l-lIgHt

lAuCKe multIgRAIN Soy & lINSeed

BReAd mIx

KItCHeN ColleCtIoN Soy & lINSeed

BReAd mIx

INgRedIeNtS 1kg

750g

Water

400ml

300ml

INgRedIeNtS 1kg

750g

Bread mix

600g / 4 cups

1½ tsp

450g / 3cups

Water

360ml

310ml

Laucke

yeast

SettINg: 4 (fReNCH)

1¼ tsp

600g /

4 cups

500g /

Bread mix

3¹⁄3 cups

Kitchen

Collection

yeast

p-medIum, H-dARK oR l-lIgHt

1³⁄4 tsp

1¼ tsp

lAuCKe geRmAN gRAIN BReAd mIx

SettINg: 3 (WHole WHeAt)

p-medIum, H-dARK oR l-lIgHt

INgRedIeNtS 1kg

750g

Water

420ml

280ml

Bread mix

600g / 4 cups

1½ tsp

450g / 3 cups

1¼ tsp

Laucke

yeast

SettINg: 4 (fReNCH)

p-medIum, H-dARK oR l-lIgHt

R32

Abbrevations: tsp = teaspoon tbl = tablespoon

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prepackaged Bread mixes continued

WHolemeAl pRepACKAged

BReAd mIxeS

Rye pRepACKAged BReAd mIxeS

lAuCKe SouRdougH Rye BReAd mIx

lAuCKe BIo-foRt goldeN

WHolemeAl BReAd mIx

INgRedIeNtS 1kg

750g

300ml

Water

450ml

INgRedIeNtS 1kg

750g

Bread mix

600g / 4 cups

450g / 3 cups

Water

Bread mix

445ml

600g / 4 cups

330ml

450g / 3 cups

Laucke

yeast

1½ tsp

1¼ tsp

SettINg: 4 (fReNCH)

p-medIum, H-dARK oR l-lIgHt

Laucke

yeast

1½ tsp

1¼ tsp

SettINg: 4 (fReNCH)

p-medIum, H-dARK oR l-lIgHt

KItCHeN ColleCtIoN WHolemeAl

BReAd mIx

INgRedIeNtS 1kg

750g

Water

Bread mix

375ml

600g / 4 cups

350ml

500g / 3¹⁄3 cups

Defiance

yeast

1³⁄4 tsp

1½ tsp

SettINg: 6 (WHole WHeAt)

p-medIum, H-dARK oR l-lIgHt

For more information about the Bread Mixes contained in this section, please contact the relevant

number listed below:

defiance Bread mixes: 1800 628 883

laucke Bread mixes: 1300 133 331

Kitchen Collection Bread mixes: 1800 645 515

R33

Abbrevations: tsp = teaspoon tbl = tablespoon

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glazes

The following Glazes are easy and quick to prepare and will enhance the flavour and appearance of your

breads.

CHoColAte glAZe

2 tablespoons butter or margarine, melted

⁄3

cup icing sugar, sifted

1 tablespoon cocoa, sifted

½ teaspoon vanilla essence

2 tablespoons milk

Hot CRoSS BuN ANd BRoWN BuN glAZe

½ cup icing sugar, sifted

¼ teaspoon allspice

¼ teaspoon ground cinnamon

2 tablespoons water

CItRuS glAZe

½ cup icing sugar, sifted

1 teaspoon grated lemon rind

1 teaspoon grated orange rind

2 tablespoons lemon or orange juice

vANIllA glAZe

½ cup icing sugar, sifted

½ teaspoon vanilla essence

2 tablespoons milk

procedure for above glazes

1. Combine ingredients in a small mixing bowl and stir until smooth and thin enough to drizzle.

2. After baking, press START/STOP. Remove bread from the bread maker and bread pan. Place on rack.

3. Coat top of loaf with glaze. Cool on rack.

R34

Abbrevations: tsp = teaspoon tbl = tablespoon

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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. Open the lid 15 minutes before the end of the baking cycle, brush glaze over bread. Sprinkle with

seeds if desired.

3. Close the lid and continue baking.

R35

Abbrevations: tsp = teaspoon tbl = tablespoon

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Notes

R36

Abbrevations: tsp = teaspoon tbl = tablespoon

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Breville is a registered trademark of Breville Pty. Ltd.

ABN 98 000 092 928

Breville Customer Service Centre

Australian Customers

Breville Customer Service Centre

PO Box 22

Botany NSW 2019

AUSTRALIA

Customer Service: 1300 139 798

Fax (02) 9384 9601

Email Customer Service: [email protected]

New Zealand Customers

Breville Customer Service Centre

Private Bag 94411

Greenmount

Auckland, New Zealand

Customer Service: 0800 273 845

Fax 0800 288 513

Email Customer Service: [email protected]

www.breville.com.au

Due to continual improvements in design or otherwise,

the product you purchase may differ slightly from the one

illustrated in this booklet.

Model: BBM100 Issue 1/09

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