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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.

Due to continued product improvement, the products illustrated/photographedin this brochure may vary slightly from the actual product.

BBM400 Issue - C13

Australian Customers

Mail: PO Box 22

Botany NSW 2019

AUSTRALIA

Phone: 1300 139 798

Fax: (02) 9384 9601Email: Customer Service:

[email protected]

New Zealand Customers

Mail: Private Bag 94411

Botany Manukau 2163

Auckland NEW ZEALAND

Phone: 0800 273 845

Fax: 0800 288 513Email: Customer Service:

[email protected]

Breville Customer Service Centre


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BBM400

the Gourmet BakerTM

Instruction Booklet


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CONGRATULATIONSon the purchase of your new Breville product


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CONTENTS

4 Breville recommends safety first

6 Know your Breville product

8 Operating your Breville product

18 Tips for better breadmaking

23 Care & cleaning

26 Recipes


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BREVILLE RECOMMENDS SAFETY FIRST

At Breville we are very safety conscious. We design and manufacture consumer products withthe safety of you, our valued customer, foremost in mind. In addition we ask that you exercisea degree of care when using any electrical appliance and adhere to the following precautions.

READ ALL INSTRUCTIONSBEFORE USE AND SAVE FORFUTURE REFERENCE Carefully read all instructions before

operation and save for future reference.

Remove and safely discard anypackaging material and promotionallabels before using the bread maker forthe first time.

To eliminate a choking hazard for youngchildren, remove and safely discard theprotective cover fitted to the power plugof this appliance.

Do not place the bread maker nearthe edge of a bench or table during

operation. Ensure the surface is level,clean and free of water, flour and othersubstances. Vibration during thekneading cycles may cause the machineto move slightly.

Do not place this appliance on or neara hot gas or electric burner, or whereit could touch a heated oven. Positionthe appliance at a minimum distanceof 20cm away from walls. This will help

prevent the possibility of discolourationdue to radiated heat.

Always operate the bread maker on astable and heat resistant surface. Donot use on a cloth-covered surface, nearcurtains or other flammable materials.

Do not operate the bread maker on asink drain board.

Always ensure the bread maker isproperly assembled before connecting to

a power outlet and operating. Follow theinstructions provided in this book.

The bread maker is not intended to beoperated by means of an external timeror separate remote control system.

The lid and the outer surface may gethot when the appliance is operating.

The temperature of accessible surfacesmay be high when the appliance isoperating.

Do not touch hot surfaces. Allow the

bread maker to cool before cleaning anyparts.

Steam vents are very hot during baking.Do not place anything on top of the lid.

Do not cover the air vents when thebread maker is in use.

Use oven mitts when removing the hotbread pan and the bread or jam fromthe pan.

Take care when pouring jam from thebread pan as the jam is extremely hot.

Do not place any ingredients directlyinto the baking chamber. Placeingredients into the bread pan, cakepan or roll trays.

Do not pour any liquids into the fruitand nut dispenser.

Do not place fingers or hands inside thebread maker during operation. Avoid

contact with moving parts. Ensure the bread maker is switched off

and then unplugged from the poweroutlet when not in use and beforecleaning.

Do not immerse the bread pan and cakepan in water. Doing so may interferewith the free movement of the driveshaft. Wash only the interior of thebread pan and cake pan.

Do not leave the lid standing open forextended periods of time.

IMPORTANT SAFEGUARDS


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BREVILLE RECOMMENDS SAFETY FIRST

Always ensure the bread paddle and thecake paddle are removed from the baseof the baked loaf and the baked cake

prior to slicing. Keep the inside and outside of the

appliance clean. Follow the cleaninginstructions provided in this book.

IMPORTANT SAFEGUARDSFOR ALL ELECTRICALAPPLIANCES

Fully unwind the power cord before use. Connect only to 230V or 240V

power outlet.

Do not let the power cord hang overthe edge of a bench or table, touch hotsurfaces or become knotted.

To protect against electric shock, donot immerse the power cord, powerplug or appliance in water or any otherliquid, unless it is recommended in the

cleaning instructions. The appliance is not intended for use

by persons (including children) withreduced physical, sensory or mentalcapabilities, or lack of experience andknowledge, unless they have been givensupervision or instruction concerninguse of the appliance, by a personresponsible for their safety.

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 theappliance if the power supply cord,plug, connector or appliance becomesdamaged in anyway.

Return the entire appliance to thenearest authorised Breville ServiceCentre for examination and/or repair.

Any maintenance other than cleaningshould be performed at an authorisedBreville Service Centre.

This appliance is for household use only.Do not use this appliance for other thanits intended use. Do not use in movingvehicles or boats. Do not use outdoors.Misuse may cause injury.

The installation of a residual currentdevice (safety switch) is recommendedto provide additional safety protectionwhen using electrical appliances. It isadvisable that a safety switch with a rated

residual operating current not exceeding30mA be installed in the electricalcircuit supplying the appliance. See yourelectrician for professional advice.

Always turn the appliance to the OFFposition, switch off at the power outletand unplug at the power outlet when theappliance is not in use.

Before cleaning, always turn theappliance to the OFF position, switch off

at the power outlet, unplug at the poweroutlet and remove the power cord, ifdetachable, from the appliance and allowall parts to cool.

Do not place this appliance on or near aheat source, such as hot plate, ovenor heaters.

Position the appliance at a minimumdistance of 20cm away from walls,curtains and other heat or steam sensitivematerials and provide adequate spaceabove and on all sides for air circulation.

SAVE THESEINSTRUCTIONS

CAUTION

The lid and the outer surface mayget hot when the appliance isoperating. The temperature ofaccessible surfaces may be highwhen the appliance is operating.

WARNING

Steam vents are very hot during baking.


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KNOWyour Breville product


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KNOW YOUR BREVILLE PRODUCT

B

A

C

G

F

H

I

D

E

G. START | CANCELPress to start the bread making processafter selected setting has been pre-set.

H. Crust ColourPress to scroll throughlight | medium | dark

I. Stainless Steel Housing

J. Non-stick Bread Pan

K. Non-stick Baguette Trays (2)

L. Non-stick Cake Pan

M. Bread Paddle

N. Cake Paddle

A. Automatic Fruit and Nut Dispenser

B. Viewing Window

C. Menu ButtonPress to scroll through the differenttypes of bread settings.

D. Loaf SizePress to scroll through500g | 750g | 1kg

E. Pre-set Timer

F. Lid

K

M

L

J

N


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OPERATINGyour Breville product


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OPERATING YOUR BREVILLE PRODUCT

BEGINNERS GUIDETO BREAD MAKING

Before using the bread maker for thefirst time, remove and safely discard anypackaging material and promotional labels.Ensure the power cord is unplugged fromthe power outlet. Wipe the exterior of thestainless steel housing with a soft, dampcloth. Dry thoroughly. Wash the inside ofthe bread pan, cake pan and baguette trayswith warm soapy water and a soft cloth.Rinse and dry thoroughly. Do not immersethe outside of the bread pan or the cake panin water as this may interfere with the freemovement of the wing-nut and drive shaft.Wash only the interior of the bread pan.Wash the bread paddle and cake paddle withwarm soapy water and a soft cloth. Rinseand dry thoroughly.

ASSEMBLING THE PAN FOR USE

1. Place the bread maker on a flat dry

surface such as a bench top. Ensurethe power cord is unplugged from thepower outlet.

2. Lift open the lid and remove the breadpan from the interior baking chamberby holding the handle and turning the

whole bread pan anti-clockwise, then liftstraight out of the bread chamber.

NOTE

Always remove the bread pan from thebaking chamber before inserting thepaddle and ingredients. This ensuresthat ingredients are not spilt onto theheating element and drive mechanism

inside the baking chamber.

3. Insert the paddle.


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4. Align the D shaped hole on the paddlewith the D shape on the drive shaftinside the bread pan. Push down firmly.

The paddle should rotate with the driveshaft. It is important that the paddle isproperly assembled onto the drive shaftto ensure ingredients are mixed andkneaded properly.

NOTE

Ensure there is no baked-on residueon the drive shaft inside the breadpan or in any of the paddle crevices,

including the D shaped hole.

5. Add ingredients to the bread pan.

6. Before adding ingredients to the breadpan, ensure they are:

a) Fresh. In particular, fresh flour and yeastare critical check the best before datestamped on the package. For tips onchecking the freshness of your yeast,

refer to the yeast section in the 'VitalIngredient' section.

b) Measured and weighed accurately.Refer to 'Tips for Better Bread Making -Measuring and Weighing Ingredients'.

c) At room temperature 20C25C,except all liquids which should beapproximately 27C unless statedotherwise. Temperatures too cool or

too warm can prevent the yeast fromactivating and affect the way the breadrises and bakes.

7. Add ingredients to the bread pan inthe order listed in the recipe to ensurethe dough mixes thoroughly and risessufficiently.

Liquid ingredients

Fats

Dry ingredients eg. salt, sugar, flour

Yeast

8. Wipe any spilt ingredients from the rimand outside of the pan and ensure it isclean and dry.

NOTE

Do not under fill or over fill thebread pan as the bread may notmix properly. The recipes in thisbook are designed for 0.5kg to 1 kgloaves. However, if developing yourown recipes, as a general guide, aminimum 300g and maximum 675g oftotal dry ingredients is recommended.

On the jam setting, as a generalguide, a maximum 500g of fruitshould be used.

9. Return the bread pan to the bakingchamber. With the bread pan angledslightly anti-clockwise from straight(see photo), insert the pan into thechamber. You will feel the breadpan fitsnugly into position and turn clockwise

to lock into position.

NOTE

It is important that the bread pan isproperly assembled onto the drivemechanism to ensure the paddleoperates correctly.

10. Lower the lid. It is not recommended

to lift open the lid during operationunless stated in the recipe, to check theconsistency of the dough during theKNEAD phase, or to glaze and addseeds to the top of the loaf during theBAKE phase.


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OPERATING YOUR BREVILLE PRODUCTOPERATING YOUR BREVILLE PRODUCT

11. Plug in the power cord. Unwind thepower cord completely and insert thepower plug into a grounded power

outlet. An alert will sound and the LCDscreen will illuminate. The functionoptions will appear with an indicator onthe pre-set BASIC setting.

TO LOAD THE REMOVABLEAUTOMATIC FRUIT AND NUTDISPENSER

The automatic fruit and nut dispenser

releases fruits, nuts, chocolate chips,seeds or other suitably sized ingredientsinto the dough at the right time which isprogrammed for a specific time duringthe knead phase. If added before thistime, excessive kneading will cause theingredients to break down rather thanmaintain their shape within the dough.

1. Lift open the lid of the automatic fruitand nut dispenser. Touch the base of the

dispenser to check that it is completelyclosed before adding a maximum 12cupof dry ingredients.

2. Always remember:

a) Ingredients should be suitably sized sothey do not fall through the vent at thebase of the dispenser. Liquids should notbe added to the dispenser.

b) We recommend separating ingredients

that may stick together, such asraisins and other fruits, before adding.Sticky ingredients can be tossed in flourto assist.

c) Glac (glazed) fruits such as cherries,ginger, pineapple, etc. should be washedand well-dried on kitchen paper towelbefore adding into the dispenser.

d) Bottled or canned ingredients such as

olives, sun dried tomatoes etc. should bedrained and well-dried on kitchen papertowel before adding to the dispenser.

e) It is recommended that the dispenserbe cleaned thoroughly with a soft, dampcloth after each use.

3. The fruit and nut dispenser willautomatically release its contents on theBASIC, BASIC RAPID, WHOLEMEAL,WHOLEMEAL RAPID, CRUSTY,SWEET, SUPER RAPID, GLUTEN FREE,KNEAD & RISE AND BAGUETTEsettings. You may notice the base of thedispenser flip open during the breadmaking cycle even when it is empty.This is normal. It is the dispenser

automatically releasing ingredients.

NOTE

The AUTOMATIC FRUIT AND NUTDISPENSER is removable for easycleaning. Close the base before gentlyeasing out of the bread maker.

SELECT THE SETTING

Press the MENU button until thecorresponding number of the desiredsetting is displayed on the LCD display.As you scroll through the settings the timewill be displayed on the screen beside thesetting number that has been selected as anindication of how long that cycle will taketo finish.

The tables below outlines the different

settings.

NOTE

Total Setting Times do not include thetime for the KEEP WARM function.


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SETTINGS CRUST LOAF SIZE TOTAL

TIME

BASIC (1) Light 500G 3:11

750G 3:16

1KG 3:23

Medium 500G 3:13

750G 3:18

1KG 3:25

Dark 500G 3:18

750G 3:23

1KG 3:30

BASIC RAPID

(2)

Light 500G 2:12

750G 2:17

1KG 2:24

Medium 500G 2:12

750G 2:17

1KG 2:24

Dark 500G 2:12

750G 2:17

1KG 2:24

WHOLEMEAL

(3)

Light 500G 3:43

750G 3:45

1KG 3:48

Medium 500G 3:45

750G 3:47

1KG 3:50

Dark 500G 3:50

750G 3:52

1KG 3:55

WHOLEMEAL

RAPID (4)

Light 500G 2:30

750G 2:32

1KG 2:35

Medium 500G 2:30

750G 2:32

1KG 2:35

Dark 500G 2:30

750G 2:32

1KG 2:35

SETTINGS CRUST LOAF SIZE TOTAL

TIME

CRUSTY (5) Light 500G 3:28

750G 3:30

1KG 3:33

Medium 500G 3:30

750G 3:32

1KG 3:35

Dark 500G 3:35

750G 3:37

1KG 3:40

SWEET (6) Light 500G 3:17

750G 3:22

1KG 3:27

Medium 500G 3:17

750G 3:22

1KG 3:27

Dark 500G 3:17

750G 3:22

1KG 3:27

SUPER RAPID

(7)

Medium 1KG 1:20

GLUTEN

FREE (8)

N/A N/A 2:10

KNEAD &

RISE (9)

N/A N/A 1:30

PASTA

DOUGH (10)

N/A N/A 0:14

JAM (11) N/A N/A 1:25

BAKE ONLY

(12)

N/A N/A 1:00 to 1:30

CAKE (13) N/A N/A 1:30

BAGUETTE

(14)

Light N/A 2:11

Medium 2:16

Dark 2:21


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SELECT THE CRUST COLOUR

If the selected setting has crust colour

option, you will be able to select fromLIGHT | MEDIUM | DARK CRUST. Tochange the pre-set crust colour, press thecrust colour button. You will notice on thebottom of the screen the LIGHT |MEDIUM|DARK CRUST settings; press the buttonuntil the desired setting is lined. The crustcolour can only be selected on theBASIC, BASIC RAPID, WHOLEMEAL,WHOLEMEAL RAPID, CRUSTY, SWEETand BAGUETTE settings.

SELECT THE LOAF SIZE

To change the pre-set loaf size, press the loafsize button until the indicator on the LCDscreen reaches the desired loaf size 500g,750g, 1kg. The loaf size can only be selectedon the settings 1 to 6 (BASIC, BASICRAPID, WHOLEMEAL, WHOLEMEALRAPID, CRUSTY, SWEET).

NOTE

The loaf sizes - 500g, 750g, 1kg area guide to the size of the loaf only.Different ingredients will affect theactual weight and size of the bakedloaf. For example: A 500g loaf bakedwith fruit and nuts will be heavierthan a plain 500g loaf.

A 500g 100% wholemeal loaf will

be smaller and shorter than a 500gregular white loaf as wholemeal flourdoes not rise as well as bread flour.

15 HOUR PRE-SET TIMER

The bread maker has a pre-set timer control

up to 15 hours on BASIC, BASIC RAPID,WHOLEMEAL, WHOLEMEAL RAPID,CRUSTY, SWEET, KNEAD & RISE andBAGUETTE settings. Press the TIMER[ ] button or [ ] button to increase ordecrease the countdown time. For exampleif you press the [ ] button it will indicate15 hours, each time the button is pressed itwill decrease in increments of 10 minutes.If you press the [ ] button it will add 10minute increments up to 15 hours. Please

note that the Time displayed on the LCDscreen will include the pre-set settingcooking time and the delay i.e 4:00 (SettingTime) + 11:00 (Delay) = 15:00 (total).

PRE-SET TIMER FOR BAKE ONLY

The bread maker has a pre-set timer controlfor baking time from 1 hour to 1.5 hour onBAKE ONLY setting. Press the TIMER

[ ] button or [ ] button to increase ordecrease the countdown time by 10 minutes.

POWER INTERRUPTIONPROTECTION

The bread maker has a in-built PowerInterruption Protection system. If the poweris interrupted for 7 minutes or less (by apower failure or accidentally switching offat the power outlet), the program will beautomatically resumed when the poweris restored.

START THE BREAD MAKER

The bread maker is now ready to activate,automatically calculating the recommendedtemperatures and times for the preheat,knead, rise, punch-down, bake and keepwarm phases based on your selected

setting, crust colour and loaf size. The LCDscreen will indicate the recommended totalcycle time.


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a) To activate the cycle, press theSTART | CANCEL button. The ":" on thetime on the LCD screen will flash.

NOTE

When using the bread maker for thefirst time you may notice the machineemit vapours. These are the protectivesubstances on the heating elements.These are safe, not detrimental to theperformance of the bread maker andwill dissipate with use.

b) To cancel the cycle, press and hold theSTART | CANCEL button until the ":"on the time on the LCD screen does notflash. The bread maker returns to themain menu.

REMOVE THE BREAD PAN

a) When the cycle is complete, alert beeps

will sound and the bread maker will goto a KEEP WARM cycle. To retain a crisploaf crust, we recommend removing thebread pan straight away. Press and holdthe START | CANCEL button. Withprotective hot pads or insulated ovenmitts, lift open the lid. Hold the bread panby the handle and rotate slightly anti-clockwise to lift out.

b) Place the bread pan on a wire rack. Be

careful not to place it on a tablecloth,plastic surface, or other heat-sensitivesurface which may scorch or melt.

NOTE

The appliance surfaces, including

the lid, are hot during and afteroperation. To prevent burns orpersonal injury, always use protectivehot pads or insulated oven mitts whenremoving the bread pan from thebaking chamber, and when removingthe baked bread or jam from thebread pan.

TIP

If the bread is difficult to remove,turn the bread pan on its side andwith protective hot pads or insultedoven mitts, wiggle the wing-nut onthe underside of the bread pan a fewtimes. This will loosen the paddle fromthe bread. Over-turning the wing-nutcan drive the paddle further into thebread and create a large hole.

c) Place the bread upright on the wire rackto cool for at least 20 minutes beforeslicing.

d) With protective hot pads or insultedoven mitts, remove the paddle from thedrive shaft inside the bread pan. Do notattempt to remove the paddle with yourbare hand as it is very hot. If the paddle isdifficult to remove, pour some warm waterand a little detergent into the bread panand allow to stand for 1020 minutes toloosen baked-on crust or crumb residue.

NOTE

Never immerse the outside of thebread pan in water as this mayinterfere with the free movement ofthe wingnut and drive shaft. Submergeand wash only the interior of the breadpan. Refer to 'Care and Cleaning'.


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CAUTION

Always use protective hot pads or

insulated oven mitts when handlingthe bread pan, paddle and bread asthey will be very hot. Always removethe paddle from the baked bread beforeslicing. Never use metal utensils toremove the paddle.

KEEP WARM

The bread maker will automatically go into

a keep warm cycle in BASIC, BASIC RAPID,WHOLEMEAL, WHOLEMEAL RAPID,CRUSTY, SWEET, BAKE ONLY, CAKEand BAGUETTE settings. The keep warmtime is up to 60 minutes except the CAKEsetting which is approximately 22 minutes.At this time the timer will display 0:00 only.However, as the loaf cools it gives off steamwhich cannot escape from the bread pan.The bread crust may become soft and the

loaf may slightly lose its shape.

UNPLUG THE BREAD MAKER

While the bread is cooling, turn off the breadmaker at the power outlet and unplug thepower cord from the power outlet.

NOTE

If you wish to make another loaf ofbread, allow approximately one hourcooling time before using again.Open the lid to help cool the interiorbaking chamber. The bread maker willnot operate until it cools down to thecorrect operating temperaturefor kneading.

SLICE THE BREAD

a) When the bread has cooled sufficiently,place the bread onto a firmly seatedbread board.

TIP

Bread slices best when allowed to

cool for a minimum of 20 minutes(preferably longer). This allows thesteam to escape. If you wish to servebread warm, wrap it in foil and re-heatin an oven and not the bread maker.

b) Ensure the paddle is not in the bottomof the baked bread loaf and slice usinga serrated bread knife or electric knife.A standard flat-bladed kitchen knife is

likely to tear the bread. For longer slices,place the loaf on its side andslice across.

STORE THE BREAD

Store unused bread tightly covered at roomtemperature for up to 2 days. Sealableplastic bags, plastic containers or a sealablebread box work well. Since homemade breadhas no preservatives, it tends to dry out and

become stale faster than commercially-madebread. For longer storage, place bread in asealable plastic bag, removing any air beforesealing, then place in the freezer. Bread maybe frozen for up to 1 month.

TIP

Leftover or slightly hardened breadcan be used to make croutons,bread crumbs, crostini, breadpudding or stuffings.

USING THE BAGUETTE TRAY

a) Prepare the dough mixture as perthe baguette recipes in this book. Use themain bread pan for the first kneading andproving phase.

b) Close the lid of the bread maker andpress START | CANCEL to begin thefirst phase.


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c) When the bread maker beeps and alertsyou that the first stage has finished,remove the bread pan from the bread

maker as per the previous instructions.Divide the bread dough into 4 equalportions, and form into baguettes for thesecond prove and bake phase.

d) There are 2 trays for making 4 rollsin total. Place both the trays on a flatsurface. You will notice that one tray has2 side handles, this tray is the top tray.Underneath this tray you will notice2 hooks. The handle of the second roll

tray hangs from off the hooks underneaththe tray.

e) To place the 2 baking trays into the breadmaker open the lid. Holding both traysby the handle of the top tray so that thebottom tray is hanging from the top trayplace the side handles onto the hooks oneither side of the bread maker.

f) Close the lid of the bread maker andpress START | CANCEL to continue tothe second prove and bake phase. Do not

over knead or baguettes may becomedifficult to shape.

USING THE CAKE PAN

a) Prepare the cake mixture as per therecipes in this book.

b) Remove the bread pan from the breadmaker as per the previous instructions.

c) Align the D shaped hole on the paddlewith the D shape on the drive shaft insidethe cake pan. Push down firmly. Thepaddle should rotate with the drive shaft.It is important that the paddle is properlyassembled onto the drive shaft to ensureingredients are mixed and kneadedproperly.

d) Put the ingredients directly into thecake pan, before inserting into the

bread maker. This will remove the riskof ingredients falling onto the bakingelements.

e) Insert the cake pan in a horizontalposition, and rotate slightly clockwiseuntil it locks in place.

f) Close the lid of the bread maker and press

START | CANCEL to commence cooking.g) Refer to cake recipes for detailed steps.


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CONTROL PANEL MESSAGES

Error Detection

When the START | CANCEL button hasbeen pressed to begin the process and thereis a problem relating to the sensor, beepswill sound and then the LCD screen willdisplay the particular error message specificto the problem.

There are 4 different error messages:

ERROR CODE PROBLEM CORRECTION

E01 Attempting to use thebread maker shortlyafter a loaf has beenbaked and its interiorwill still be warm,that is the sensortemperature will stillbe above 50C.

Unplug the bread maker from the poweroutlet. Open the lid, remove the bread panand allow the oven cavity sufficient timeto cool before operating the bread makeragain.

E00 The bread maker isused in an extremelycold environmentbelow -10C.

Place the bread maker in a warmerenvironment. Recommended roomtemperature 20-25C.

EEE Contact your nearest authorised BrevilleService Centre (refer to the back pagefor details).

HHH Contact your nearest authorised Breville

Service Centre (refer to the back pagefor details).

Ensure the bread maker is turned offby pressing and holding the CANCELbutton. Remove the power plug from thepower outlet. Allow the bread maker andall accessories to cool completely beforedisassembling and cleaning.


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TIPS FOR BETTERBREADMAKING


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TIPS FOR BETTER BREADMAKINGTIPS FOR BETTER BREADMAKING

MEASURING AND WEIGHINGINGREDIENTS

With bread maker baking, the mostimportant step is accurately measuring andweighing ingredients. The bread pan hasa limited capacity so ingredients must bemeasured accurately to prevent overflowonto the heating elements and to ensurethe recipes rise and taste properly. For bestresults, always accurately measure andweigh ingredients and add them to thebread pan in the order listed in the recipe.

Liquid Measuring Cups

For liquid ingredients, use transparentplastic or glass liquid measuring cups withthe measurements marked clearly on theside. Do not use non-transparent plasticor metal measuring cups unless they havemeasurement markings on the side. Placethe cup on a horizontal flat surface andview markings at eye level. The level of theliquid must be aligned to the appropriatemeasurement mark. An inaccuratemeasurement can affect the critical balanceof the recipe. Liquid ingredients should be27C unless stated otherwise.

Dry Measuring Cups and Spoons

For dry ingredients, use plastic or metal drymeasuring cups and spoons. Do not usetableware cups or spoons. It is important tospoon or scoop the dry ingredients loosely

into the cup. There is no need to sift flour.Do not tap the cup or pack the ingredientsinto the cup unless otherwise directed eg.packed brown sugar. This extra amount canaffect the critical balance of the recipe. Levelthe top of the cup by sweeping the excesswith the back of a knife or spoon handle. Dryingredients should be at room temperature20C25C unless stated otherwise. Whenusing measuring spoons for either liquid

or dry ingredients such as yeast, sugar, salt,dry milk or honey, measurements should belevel, not heaped.

Weighing Scales

For consistent results it is recommendedto use weighing scales if possible as they

provide greater accuracy than measuringcups. Place a container onto the scale,tare (or zero) the scales, then spoon orpour ingredients in until the desired weightis achieved.

All recipes use local ingredients andAustralian Standard Metric measuringtools (cups, spoons and weighing scales)for accuracy in producing a 1 kg (1000g) or750g or 500g loaf of bread.

As a general guide:

1 cup bread flour = 150g

1 cup wholemeal flour = 150g

1 cup plain flour = 150g

1 tablespoon butter = 20g

2 tablespoons butter = 40g

1 cup granulated sugar = 200g

1 cup firmly packed brown sugar = 220g

1 cup chopped nuts = 125g

1 cup dried fruits = 150g

1 cup chocolate chips = 190g

Measurement Conversion Chart

Bread maker recipes often call for some lesscommon measurements such as an 18 cup.Use this chart to familiarize yourself with

their equivalents.1 teaspoon = 5g

1 tablespoon = 20g

US 1 tablespoon = 15g

cup = 60ml13cup = 80ml

cup = 125ml

cup = 180ml

1 cup = 250ml


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TIPS FOR BETTER BREADMAKINGTIPS FOR BETTER BREADMAKING

MEASURING INGREDIENTS WHENDEVELOPING YOUR OWN RECIPES

Use these tips to make developing oradapting a recipe easier.

LOAF SIZES

As a general formula:

2 cup flour recipe will produce a loaf that isabout 500g.

3 cup flour recipe will produce a loaf that isabout 750g.

4 cup flour recipe will produce a loaf that isabout 1kg.

NOTE

Do not under fill or over fill thebread pan as the bread may notmix properly. The recipes in thisbook have been especially designedand tested to produce 500g to 1kgloaves, so may have slightly more or

less flour than the general formulaabove. However if developing yourown recipes, as a general guide, aminimum 300g and maximum 675g oftotal dry ingredients is recommendedto ensure the dough does not rise overthe bread pan. On the jam setting, asa general guide, a maximum 500g offruit should be used.

THE VITAL INGREDIENTS

Yeast

Through a fermentation process, yeastproduces carbon dioxide C02gas necessaryto make bread rise. Yeast feeds oncarbohydrates in sugar and flour to producethis gas and requires liquid and warmth toactivate.

Active dry yeast (also known as instantdried yeast) is used for breadmaking. Werecommend using active dry yeast, addeddirectly into the flour (no dissolvingnecessary) if the liquid ingredients are 27C,unless stated otherwise.

NOTE

We do not recommend using freshyeast in a bread maker.

NOTE

Yeast must be separate from wetingredients, so always ensure to layeringredients in the bread pan in theorder listed in the recipe (liquids, fats,dry ingredients, yeast).

When using the pre-set timer, which delaysthe cooking cycle; this is particularlyimportant as the yeast should not be placedin direct contact with water, salt or sugar.This can prematurely activate or decreasethe activity of the yeast and the bread maynot rise.

When using the pre-set timer feature, werecommend layering the ingredients inthe order listed in the recipe, making a smallhollow in the centre of the flour (ensuringthe hollow does not touch the water, saltor sugar layer) then placing the yeast inthe hollow.


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TIPS FOR BETTER BREADMAKING

Bread Improver Ascorbic Acid(Vitamin C)

Bread improver will help strengthen the

framework of the bread resulting in a loafthat is lighter in texture, higher in volume,more stable and with enhanced keepingqualities. The ingredients in a breadimprover are usually a food acid such asascorbic acid (vitamin C) and other enzymes(amylases) extracted from wheat flours. Anunflavoured, crushed vitamin C tablet orvitamin C powder can be used as a breadimprover and added to the dry ingredients.

As a general guide, use 1 large pinch per 3cups of flour.

Fats

Fats, such as butter, olive oil or vegetable oil,add taste, texture, moisture and enhancedkeeping qualities to breads. If butter isused, it should be cut into 2cm pieces andbrought to room temperature before addingto the bread pan unless stated otherwise.

Breads baked on the CRUSTY LOAF settinggenerally get their crisp crust and texturefrom the lack of fat added. However if calledfor, use good quality oils as the flavour of theflour and fats will be very apparent.

Milk

Milk enhances the flavour and increasesthe nutritional value of bread. All liquids,including milk, should be 27C before

adding to the bread pan unless statedotherwise. Fresh milk should not besubstituted for dry milk unless stated inthe recipe. Dry milk (fat-free or regular)is convenient and enables you to use thepre-set timer. When using this featurewith dried substitutions, add the waterto the bread pan first, then add the driedsubstitution after the flour to keep themseparate.

As a general formula:1 cup fresh milk = 3 tablespoons dry milkpowder + 1 cup water. Use 45 tablespoonsfor a richer flavour.

Salt

Salt is an important ingredient in yeastbread recipes. It not only enhances flavour,

but limits the growth of yeast and inhibitsrising, so be careful when measuring.Do not increase or decrease the amount ofsalt shown in the recipes unless suggested.Table salt or sea salt can be used.

Sugar

Sugar provides food for the yeast, sweetnessand flavour to the crumb and helps brownthe crust. White sugar, brown sugar, honey

and golden syrup are all suitable to use.When using honey or golden syrup it mustbe counted as additional liquid.

Eggs

Where eggs have been used we have usedeggs with a min mass of 59g. These are bestfrom a 700g doz. Eggs should be at roomtemperature before using.

WaterWhen bread maker baking, all liquids,particularly water, should be 27C unlessstated otherwise. This is a luke warm water.Temperatures too cool or too warm canprevent the yeast from activating.

Xanthan Gum

Xanthan gum is a thickening agent used ingluten free baking to add volume and act

as a binder to retain moisture. Xanthan gumcan be replaced by guar gum.

WARNING

Never use the pre-set timer for recipesthat contain perishable items, such aseggs, cheese, milk, cream and meats.


23/5622

TIPS FOR BETTER BREADMAKING

FLOURS

Bread Flour

Flour is the most important ingredientused for bread making. It provides foodfor the yeast and structures the loaf. Whenmixed with liquid, the protein in the flourstarts to form gluten. Gluten is a networkof elastic strands which interlock to trapthe gases produced by yeast. This processincreases as the dough undergoes kneadingand provides the dough with the structurerequired to produce the weight and shape of

the bread.Bread flour, also known as bakers flour orbread maker flour is a high protein (gluten),white flour. For bread maker baking, werecommend using bread flour over plainflour as it produces a tall, springy loaf.

Keep flour in a secure, airtight container.There is no need to sift flour when breadmaker baking.

Rye Flour

Rye flour is alow protein (gluten) flourtraditionally used to make pumpernickeland black breads. Rye flour must generallyalways be mixed with a high proportion ofbread flour as it does not contain enoughgluten to develop the structure for a high,even-grained loaf.

Self-raising Flour

Self-raising flour is not recommended forbread maker baking except for cakes as itcontains leavening ingredients that interferewith bread making. This flour is more suitedfor biscuits, scones, shortcakes, pancakesor waffles.

Wholemeal Flour

Wholemeal flour is milled from the entirewheat kernel, hence it contains all the bran,germ and flour of the whole wheat grain.Although breads baked with wholemealwill be higher in fibre, the loaf is generallysmaller and heavier than white loaves.

GLAZES

Glazes enhance the flavour of baked breads

and give them a professional finish. Afterglazing, breads can be sprinkled with yourfavorite seeds and toppings eg. poppy,sesame or caraway seeds.

Egg Glaze

Use 1 egg white or 1 whole egg plus 1tablespoon of water. Brush over doughbefore baking.

Melted Butter Crust

Brush melted butter over just-baked breadfor a softer, more tender crust.

Milk Glaze

Brush milk or cream over just-baked breadfor a softer, shiny crust.

Sweet Icing Glaze

Mix 1 cup sifted icing sugar with 1 to 2

tablespoons of milk until smooth. Drizzleover raisin bread or sweet breads when theyare almost cool.


24/56


25/5624

CARE AND CLEANING YOUR BREVILLE PRODUCT

CLEANING THE STAINLESSSTEEL HOUSING

1. Wipe the exterior of the stainless steelhousing and the LCD screen with asoft, damp cloth. A non-abrasive liquidcleanser or mild spray solution may beused to avoid build-up of stains. Applythe cleanser to the sponge, not the outersurface or LCD screen, before cleaning.Do not use a dry paper towel or cloth toclean the LCD screen, or use an abrasivecleanser or metal scouring pad to clean

any part of the bread maker as these willscratch the surface.

WARNING

Never immerse the stainless steelhousing in water or place in thedishwasher. Take care not to allowwater or cleaning fluids to seep underthe buttons or LCD screen on thecontrol panel.

2. Ensure the bread maker is turned OFFby pressing and holding theSTART | CANCEL button.Remove the power plug from the poweroutlet. Allow the bread maker and allaccessories to cool completely beforedisassembling and cleaning.

3. If over-spills such as flour, nuts,

raisins etc. occur in the interior bakingchamber, carefully remove them usinga soft, damp cloth. Use extreme cautionwhen cleaning the heating elements.Ensure the bread maker is completelycool then gently rub a soft, damp spongeor cloth along the length of the heatingelement. Do not use any type of cleanseror cleaning agent.

4. Let all surfaces dry thoroughly prior to

inserting the power plug into a poweroutlet.

a) The fruit and nut dispenser can beremoved from the lid for cleaning.

b) Close the base from inside the lid andpull the fruit and nut dispenser straightout of the lid. This can now be wash with

warm soapy water and dry thoroughly.

NOTE

Let all surfaces dry thoroughly priorto inserting the power plug into apower outlet. Never wash the fruit andnut dispenser in the dishwasher.

CLEANING THE BREAD & CAKE PAN

1. Half fill the bread pan with warm soapywater. A non-abrasive liquid cleanser ormild spray solution may be used. Allowto stand for 1020 minutes.

NOTE

Do not immerse the outside of thebread pan and cake pan in wateras this may interfere with the free

movement of the wingnut and driveshaft. Wash only the interior of thebread pan.

2. Remove the paddle and wash the insideof the bread pan and cake pan with a softcloth. Do not use an abrasive cleanser ormetal scouring pad as these will scratchthe non-stick coating. Ensure there is nobaked-on residue or dough on the drive

shaft. Rinse thoroughly.

3. Let all surfaces dry thoroughly prior toinserting into the stainless steel housing.


26/5625

CARE AND CLEANING YOUR BREVILLE PRODUCT

NOTE

Some discolouration may appear on

and inside the bread pan over time.This is a natural effect caused bymoisture and steam and will not affectthe bread in any way.

The inside of the bread pan is coatedwith a high quality non-stick coating.As with any non-stick coated surface,do not use abrasive cleansers, metalscouring pads or metal utensils toclean these items as they may damage

the finish.Never wash the bread pan and cakepan in the dishwasher.

CLEANING THE BAGUETTE TRAYS

1. Clean the baguette trays using a softcloth and let all surfaces dry thoroughly.

2. If baguettes trays have caked on

ingredients they can be washed in warmsoapy water. Dry thoroughly.

CLEANING THE BREADAND CAKE PADDLES

1. Wash the bread and cake paddles withwarm soapy water and a soft damp cloth.

2. Ensure there is no baked-on residue

in any of the paddle crevices, includingthe D shaped hole. If there is, soak thepaddle in warm soapy water. Anon-abrasive liquid cleanser or mildspray solution may be used. Allow tostand for 10-20 minutes. Use a woodentoothpick, thin wooden skewer or plasticcleaning brush to remove any breadresidue from the paddle crevices. Rinsethoroughly.

3. Let all surfaces dry thoroughly priorto inserting into the bread pan andcake pan.

NOTE

Never wash the baguette trays, the

bread paddle and the cake paddle inthe dishwasher. To extend the life ofthe non-stick coating, always washin warm soapy water. Do not useabrasive cleansers, metal scouringpads or metal utensils to clean thebaguette trays and the paddles asthese items may damage the baguettetrays and the paddle surface.

STORAGE

1. Ensure the bread maker is returned tothe main menu by pressing and holdingthe START | CANCEL button. Removethe power plug from the power outlet.

2. Ensure the bread maker and allaccessories are completely cool, cleanand dry.

3. Place the bread pan and paddle into theinterior baking chamber.

4. Ensure the lid is closed.

5. Store the appliance in an uprightposition standing level on its supportlegs. Do not store anything on top.


27/56

RECIPES


28/5627

WHITE BREADS

STEPS FOR WHITE BREADS

METHOD

1. Place ingredients in the order listed. Wipe any spills from outside of pan.

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

3. Press MENU to choose setting BASIC(1) or BASIC RAPID (2).

NOTE

Best results are achieved by using the longer settings, producing a loaf with optimaltexture. If using the RAPID settings on specified recipes in this section, reduce saltby teaspoon and increase yeast by teaspoon. This adjustment is suitable forall recipes.

4. Choose LOAF SIZE and CRUST COLOUR.

5. Press START | CANCEL to commence cycle.

6. After cycle has completed press START | CANCEL to stop keep warm setting.

7. Using oven mitts, remove bread from bread maker. Allow bread to rest in pan for5 minutes before turning out to cool on a wire rack.

NOTE

Suitable settings for WHITE BREAD are WHITE/WHITE RAPID and

LIGHT/MEDIUM/DARK colour.

TRADITIONAL WHITE BREAD

INGREDIENTS 1KG 750G 500G

Luke-warm water 360ml 280ml 180ml

Oil 2 tablespoons 1 tablespoons 1 tablespoon

Salt 1 teaspoons 1 teaspoon teaspoon

Sugar 1 tablespoons 1 tablespoon 3 teaspoons

Bread flour 650g / 4 13cups 500g / 3 13cups 335g / 2 cups

Bread improver teaspoon teaspoon teaspoon

Milk powder 1 tablespoons 1 tablespoon 3 teaspoons

Yeast: active dry 1 teaspoons 1 teaspoons 1 teaspoon


29/5628

WHITE BREADS

SEMI-DRIED TOMATO AND BASIL BREAD




Salt 1 teaspoons 1 teaspoons 1 teaspoon

Sugar 1 tablespoons 1 tablespoon 3 teaspoon

Bread flour 600g / 4 cups 450g / 3 cups 300g / 2 cups


Milk powder 2 tablespoons 1 tablespoon 1 tablespoon


Add to the Fruit and Nut Dispenser or at Beeps

Semi-dried tomatoes,chopped

13cup cup 2 tablespoons

Chopped fresh basil 2 tablespoons 1 tablespoons 1 tablespoon

PROSCIUTTO AND PROVOLONE BREAD




Sugar 1 tablespoon 3 teaspoons 1 teaspoons

Bread flour 485g / 3 cups 350g / 2 13cups 250g / 1 23cups

Wholemeal flour 120g / cup 100g / 23cup 50g / 13cup


Yeast: active dry 2 teaspoons 1 teaspoons 1 teaspoonsProsciutto, roughlychopped

80g 60g 40g

Provolone, grated orroughly chopped

80g 60g 40g


30/5629

WHITE BREADS

CARAMELISED GARLIC BREAD



Olive oil 2 tablespoons 1 tablespoons 1 tablespoon

Salt 1 teaspoons teaspoons 1 teaspoon


Bread flour 600g/4 cups 500g / 3 13cups 300g / 2 cups


Milk powder 2 tablespoons 1 tablespoons 1 tablespoon

Yeast: active dry 1 teaspoons 1 teaspoon teaspoon

Chopped fresh parsley cup 2 tablespoons 1 tablespoon

Caramelised garlic 1-2 bulbs 1 bulb 1 bulb

Additional steps

1. Preheat oven to 180C. Cut top off garlic and drizzle with a little oil. Sprinkle with1 teaspoon brown sugar.

2. Place garlic onto a baking tray and cook for about 35-40 minutes or until garlic is tender.Remove from oven and allow to cool. Once cool squeeze garlic out of skin.


31/5630

WHITE BREADS

PESTO AND PINENUT BREAD




Fresh or bottle pesto 13cup cup 2 tablespoons

Salt 1 teaspoon teaspoon teaspoon

Sugar 2 tablespoons 1 tablespoons 1 tablespoon

Bread flour 600g / 4 cups 500g / 3 13cups 300g / 2 cups



Yeast: active dry 1 teaspoons 1 teaspoons 1 teaspoons

Add to the fruit and nutdispenser or at beepsroasted pinenuts

cup 13cup cup


32/5631

WHOLEMEAL BREADS

STEPS FOR WHOLEMEAL BREADS

METHOD



3. Press MENU to choose setting WHOLEMEAL(3) or WHOLEMEAL RAPID (4).

NOTE

Best results are achieved by using the longer settings, producing a loaf with optimaltexture. If using the RAPID settings on specified recipes in this section, reducesalt by teaspoon and increase yeast by teaspoon. This adjustment is suitable forall recipes.

NOTE

Suitable settings for WHOLEMEAL BREAD are WHOLEMEAL/WHOLEMEAL RAPIDand LIGHT/MEDIUM/DARK colour.



6. After cycle has completed press START | CANCEL to stop KEEP WARM setting.


100% WHOLEMEAL BREAD




Salt tablespoons 1 teaspoon teaspoon


Wholemeal plain flour 600g/ 4 cups 450g/3 cups 300g/2 cups





33/5632

WHOLEMEAL BREADS

CHIA, QUINOA AND LINSEED BREAD






Wholemeal plain flour 600g / 4 cups 450g / 3 cups 300g / 2 cups

Chia seeds 1 tablespoon 3 teaspoons 2 teaspoons

Linseed 2 tablespoons 1 tablespoons 1 tablespoon

Quinoa 1 tablespoons 1 tablespoon 3 teaspoons




Milk, for brushing 1 tablespoon 1 tablespoon 1 tablespoon

Extra linseed, white andbrown quinoa, for crust

2 tablespoons 2 tablespoons 2 tablespoons

Additional steps

1. Place ingredients into the bread maker pan in the order listed. Do not add milk or extragrains for crust at this stage.

2. When there is 1 hour left in the cycle, gently brush top of dough with a littlemilk and sprinkle seeds over top of dough. Close lid and continue cooking.This step is optional.


34/5633

WHOLEMEAL BREADS

BRAN BREAD



Softened butter 40g 30g 20g


Brown sugar 2 tablespoons 1 tablespoons 1 tablespoon

Bread flour 300g / 2 cups 260g / 1 cups 150g / 1 cup

Wholemeal flour 225g / 1 cups 150g / 1 cup 115g / 34cup


Unprocessed bran 20g or 13cup 15g or cup 2 tablespoons



RYE AND CARAWAY



Oil 1 tablespoons 1 tablespoon 3 teaspoons

Treacle 2 tablespoons 1 tablespoons 1 tablespoon


Rye flour 225g / 1 cups 150g / 1 cup 40g / cup




Caraway seeds 3 teaspoons 2 teaspoons 1 teaspoons



35/5634

CRUSTY BREADS

STEPS FOR CRUSTY BREAD

METHOD



3. Press MENU to choose setting CRUSTY(5).




7. Using oven mitts, remove bread from bread maker Allow bread to rest in pan for 5minutes before turning out to cool on a wire rack.

CRUSTY BREAD (FRENCH STYLE)



Oil 3 teaspoons 2 teaspoons 1 teaspoons


Sugar 2 teaspoons 1 teaspoon 1 teaspoon

Bread flour 650g / 4 13cups 500g / 3 13cups 325g / 2 cups+1 teaspoon




36/5635

SWEET BREADS

STEPS FOR FLAVOURED SWEET BREADS

METHOD



3. Press MENU to choose setting SWEET(6).





PECAN AND MAPLE SYRUP BREAD



Maple syrup 13cup cup 2 tablespoons

Oil or butter 2 tablespoons 1 tablespoon 1 tablespoon


Sugar 2 teaspoons 1 teaspoon 1 teaspoon





Pecans, chopped 13cup cup 2 tablespoons


37/5636

SWEET BREADS

SPICED APPLE BREAD



Cloudy apple juice 125ml 80ml 65ml

Canned pie apples 100g ( cup) 80g ( 13cup) 60g ( cup)

Oil 1 tablespoons 1 tablespoon 1 tablespoon






Ground cinnamon teaspoon teaspoon teaspoon

Ground nutmeg teaspoon teaspoon teaspoon



Sultanas cup 13cup cup

FRUIT LOAF



Oil or butter 2 tablespoons 1 tablespoons 1 tablespoon






Ground mixed spice 1 tablespoon 3 teaspoons 2 teaspoons

Yeast: active dry 2 teaspoons 1 teaspoons 1 teaspoons


Mixed dried fruit cup 13cup cup


38/5637

SWEET BREADS

ROLLED OATS AND BROWN SUGAR BREAD



Oil or butter 2 tablespoons 1 tablespoon 1 tablespoons

Salt 1 teaspoons 1 teaspoon 1 teaspoon

Brown sugar 75g / 13cup 55g / cup 2 tablespoons





Rolled oats cup 13cup cup


39/5638

GLUTEN FREE BREADS

STEPS FOR GLUTEN FREE BREADS

METHOD

1. Follow steps for preparation on each recipe.


3. Press MENU to choose setting GLUTEN FREE(8).

4. Choose LOAF SIZE 1kg.

5. Choose CRUST COLOUR DARK for best results.


7. When the beeper alerts you that the fruit and nut dispenser has dispensed open lid DO NOT turn bread maker off; use a plastic spatula and carefully scrape down sides of

tin, mix in the same direction as the blade turning until ingredients are well combined,replace lid and continue with cycle.

NOTE

Batter should resemble a thick batter. If necessary add 12 tablespoons of rice flouror water.


NOTE

For best results remove bread pan as soon as cycle has finished.



40/5639

GLUTEN FREE BREADS

BASIC GLUTEN FREE BREAD

INGREDIENTS 1KG

Luke warm water 520ml

Oil 80ml

Eggs 3 large

White vinegar 1 teaspoon

White rice flour 300g

Brown rice flour 150g

Besan or soy flour 70g

Arrowroot 150g

Organ gluten substitute 1 tablespoon

Xanthan gum 2 teaspoons

White sugar 3 teaspoons

Salt 1 teaspoons

Yeast: active dry 3 teaspoons

METHOD

1. Place first 4 ingredients into baking pan

in order listed.2. Combine remaining ingredients in a

large bowl; mix well then transfer intobaking pan wipe any spills from outsideof the pan.

3. Place bread pan into the bread makerand close the lid.

4. When the beeper alerts you that thefruit and nut dispenser has dispensed

open lid DO NOT turn bread makeroff; use a plastic spatula and carefullyscrape down sides of tin, mix in thesame direction as the blade turning untilingredients are well combined, replacelid and continue with cycle.

NOTE

Batter should resemble a thick batter.If necessary add 12 tablespoons of

rice flour or water.

5. Leave to cool in bread pan for 5 minutesbefore turning out onto a wire rackto cool.


41/5640

GLUTEN FREE BREADS

GLUTEN FREE GRAIN BREAD

INGREDIENTS 1KG

Water 530ml

Oil 80ml

Eggs 3 large




Besan or soy flour 70g

Arrowroot 150g

Organ gluten substitute 1 tablespoon



Salt 1 teaspoons

Linseed 2 tablespoons

Quinoa 2 tablespoons

Chia 2 tablespoonsYeast: active dry 3 teaspoons

METHOD







NOTE





42/5641

GLUTEN FREE BREADS

GLUTEN FREE CHOCOLATEAND SOUR CHERRY

INGREDIENTS 1KG


Oil 60ml

Eggs 3




Xanthan gum 1 tablespoonCocoa powder 30g

Soft brown sugar 100g

Soy milk or skim milkpowder

cup

Salt 1 teaspoon


Dark choc, chopped 100g

Sour cherries, drained 100g

METHOD







NOTE





43/5642

GLUTEN FREE BREADS

GLUTEN FREE FRUIT LOAF

INGREDIENTS 1KG


Oil 60ml

Eggs 2



Arrowroot 80g


Brown sugar 2 tablespoons


Salt 1 teaspoon


Sultanas cup

Dates, chopped cup

Dried cranberries cup

METHOD

1. Place first 4 ingredients into baking panin order listed.

2. Combine remaining ingredients in alarge bowl; mix well then transfer intobaking pan wipe any spills from outsideof the pan.


4. When the beeper alerts you that thefruit and nut dispenser has dispensedopen lid DO NOT turn bread maker

off; use a plastic spatula and carefullyscrape down sides of tin, mix in thesame direction as the blade turning untilingredients are well combined, replacelid and continue with cycle.

NOTE

Batter should resemble a thick batter.If necessary add 1-2 tablespoons ofrice flour or water.



44/5643

JAMS

GENERAL TIPS FOR JAM MAKING

Buy best quality fruit in season.

Remove stems, seeds or pips from fruit. Cut into small pieces to assist the jam

making process. Do not puree unless asmooth jam is desired.

Ensure fruit is at room temperature.

Do not exceed quantities listed inrecipes.

Jamsetta is recommended for makingjams in bread maker as it requires

additional pectin that is naturally foundin fruits.

Store jam in sterilised jars.

METHOD

1. Place ingredients into bread pan in theorder listed.

2. Wipe spills from outside of bread pan.

3. Insert bread pan into position inside

baking chamber and close the lid.4. Press MENU to choose setting JAM(11).

5. Press START | CANCEL to commencecycle.

6. Once finished press START | CANCELonce cycle is complete.

7. Use oven mitts to remove bread pan.

8. Pour hot jam into hot sterilised jarsleaving 1cm at the top. Seal immediately.

Jam will continue to thicken on cooling.

STRAWBERRY AND ANISEED JAM

INGREDIENTS 1KG

Strawberries 500g

Aniseed, crushed - teaspoon

White sugar 1 cup

Jamsetta 1 tablespoons

MANGO AND VANILLA BEAN JAM

INGREDIENTS 1KG

Fresh mango 500g pulp (approx.2 large mangoes)

Vanilla bean 1, seeds scraped

White sugar 1 cup


Lime juice 1 tablespoon

SEVILLE ORANGE MARMALADE

INGREDIENTS 1KG

Seville oranges, thinlysliced

2 medium (500g)

White sugar 1 13cups


FIG AND LIME

INGREDIENTS 1KG

Fresh figs 500g

Lime 1, Rind and juice

White sugar 1 cups



45/5644

DOUGHS

KNEAD & RISE

METHOD

1. Place ingredients into bread pan in the order listed.

2. Wipe spills from outside of pan.

3. Insert the bread pan into position in the bread maker and close lid.

4. Press MENU to choose setting KNEAD & RISE(9).


6. After cycle has completed press START | CANCEL to stop. Remove bread pan formbaking chamber and remove dough from bread pan. Dough is now ready for hand

shaping, rising and baking.

PIZZA DOUGH

INGREDIENTS 1KG

Bread flour 500g

Salt 3 teaspoons

Caster sugar 3 teaspoons

Olive oil 1 tablespoon

Water 250ml


Additional steps

1. Turn dough out onto a lightly floured surface and knead for 1 minute to combine.

2. Divide dough into 3 equal portions and roll into circles to the desired thickness.

3. For a thicker style dough roll out, cover and allow to rise in a warm place. For a thin style

pizza use immediately.


46/5645

DOUGHS

HOT CROSS BUNS

INGREDIENTS 1KG

Water 340ml

Oil 2 tablespoons

Salt 2 teaspoons

Brown sugar cup

Bread flour 600g/4 cups

Milk powder 3 tablespoons

Ground mixed spice 1 tablespoon

Ground cinnamon 1 tablespoon


Add at the Beeps

Sultanas 1 cups

Mixed peel (optional) cup

Batter for Crosses

Water 2 tablespoons

Plain flour 40g/ cupGlaze

Water 80ml/13cup

Caster sugar 2 tablespoons

Additional steps

1. Once finished, preheat oven to 190C.Divide dough into 18 pieces and shapeinto rounds. Place rounds close togetheron a lightly greased baking tray.

2. Cover loosely with lightly greasedplastic wrap and leave to stand in awarm area for 20 minutes or untildoubled in size.

3. Blend cross batter ingredients togetherto make a smooth batter. Spoon into apiping bag fitted with a small pipingnozzle. Pipe a cross shape onto each bun.

4. Bake in preheated oven for 15-20minutes or until golden brown.

To make glaze

Place water and sugar into a smallsaucepan over low heat. Stir untilsugar dissolves. Bring to the boil. Boilfor 5 minutes. Brush warm glaze overwarm hot cross buns. Serve warm or atroom temperature.


47/5646

PASTA DOUGH

PLAIN PASTA

INGREDIENTS 1KG

Eggs 2

Egg yolks 3

Extra Virgin Olive Oil 1 tablespoon

OO flour 250g

Salt teaspoon

1. Place ingredients into bread pan in theorder listed.

2. Wipe spills from outside of pan.

3. Insert the bread pan into position in thebaking chamber and close the lid.

4. Press MENU to choose settingPASTA DOUGH (10).


6. At the end of the cycle press

START | CANCEL to stop. Removebread pan from the bread maker andremove the pasta dough which is nowready for hand shaping or placingthrough a Pasta extruder.


48/5647

RECIPESBREAD ROLLS

STICKY CINNAMON ROLLS

INGREDIENTS 1KG

Water 285ml

Salt 1 teaspoon

Sugar 2 teaspoons


Eggs 2

Butter, softened 60g

Yeast: Active Dry 3 teaspoons

Filling

Butter, melted 60g

Brown sugar 75g/13cup

Pecans, finelychopped

70g/ cup

Ground cinnamon 1 tablespoons

Glaze

Water 80ml/13cup

Caster sugar 2 tablespoons

Additional steps

1. Once finished preheat oven to 180C.Roll dough on a well floured surface toa 40cm x 40cm square. Brush doughwith half the melted butter. Sprinkle withcombined sugar, pecans and cinnamonand then drizzle with remaining butter.

2. Roll up dough and cut into 2cm slices.Place rounds cut side up, 4cm apart, onto2 baking trays lined with baking paper.

3. Cover loosely with lightly greasedplastic wrap and leave to stand in awarm area for 20 minutes or untildoubled in size.

4. Bake in preheated oven for 25-30minutes or until golden brown.

To make glaze

Place water and sugar into a smallsaucepan over low heat. Stir until sugardissolves. Bring to the boil. Boil for5 minutes. Brush warm glaze over warmcinnamon. Serve warm or atroom temperature.


49/5648

RECIPESBREAD ROLLS

BREAD ROLLS

INGREDIENTS 1KG

Water 310ml

Oil 2 tablespoons

Salt 1 teaspoon

Sugar 2 tablespoons


Eggs 1

Yeast: Active Dry 2 teaspoons

Glaze

Milk 2 tablespoons

Sesame seeds,optional

cup

Additional steps

1. Once finished divide into 16 equalpieces. Knead each piece and shapeinto rounds.

2. Place rounds close together on a lightlygreased baking tray.

3. Cover loosely with lightly greasedplastic wrap and leave to stand in awarm area for 30 minutes or untildoubled in size. Preheat oven to 200C.

4. Brush rolls with milk and sprinkle with

sesame. Bake in preheated oven for 12-15minutes or until golden brown.


50/5649

RECIPESCAKES

LEMON BUTTER CAKE

INGREDIENTS

2 eggs, lightly beaten125g butter, melted

2 tablespoons grated lemon rind

1 tablespoon lemon juice

160ml (23cup) milk

220g (1 cup) caster sugar

300g (2 cups) self-raising flour

Lemon Icing110g ( cup) white sugar

2 tablespoons lemon juice

METHOD

1. Combine ingredients in the cake pan inthe order listed. Wipe any spills aroundthe pan.

2. Place the cake pan into the bread makerand close the lid.

3. Press MENU to chooseCAKE SETTING(13).


5. When the beeper alerts you that the fruitand nut dispenser has dispensed openlid DO NOT turn bread maker off orpause; use a plastic spatula and carefullyscrape down sides of tin, mix in thesame direction as the blade turninguntil ingredients are combined from the

side of the pan, replace lid and continuewith cycle.

6. When cake has finished allow to cool for5 minutes before turning out onto a wirerack. Ensure paddle is not left in cake.

7. Allow cake to cool slightly then drizzleover combined sugar and lemon juice.

Serve with double cream or ice cream.

CHOCOLATE CAKE

INGREDIENTS

200ml buttermilk75g butter, melted

1 egg, lightly beaten

165g ( cup) caster sugar

150g (1 cup) self-raising flour

35g (13cup) cocoa powder

Chocolate ganache200g good quality dark chocolate, chopped23cup cream

METHOD



3. Press Menu to choose CAKE SETTING(13). Press START | CANCEL tocommence cycle.

4. When the beeper alerts you that the fruitand nut dispenser has dispensed openlid DO NOT turn bread maker off orpause; use a plastic spatula and carefullyscrape down sides of tin, mix in thesame direction as the blade turning untilingredients are combined from the sideof the pan, replace lid and continuewith cycle.

5. When cake has finished allow to cool for5 minutes before turning out onto a wirerack. Ensure paddle is not left in cake.Allow cake to cool.

To make ganache

Stir ingredients in small saucepan over alow heat until smooth. Cool to spreadingconsistency. Spread on cooled cake.


51/5650

RECIPESCAKES

CITRUS POPPY SEED CAKE

INGREDIENTS

125g butter, melted80ml (13cup) milk

1 teaspoon vanilla extract

2 eggs, lightly beaten

1 tablespoon finely grated orange rind

2 teaspoons finely grated lemon rind

180g (23 cup) caster sugar

150g (1 cup) self-raising flour

2 tablespoons poppy seeds

Glaze1 teaspoon finely grated orange rind

1 teaspoon finely grated lemon rind

60ml ( cup) orange juice

1 tablespoon lemon juice

55g ( cup) caster sugar

METHOD

1. Combine ingredients in the cake pan inthe order listed. Wipe any spills around

the pan.




5. When the beeper alerts you that the fruitand nut dispenser has dispensed open

lid DO NOT turn bread maker off orpause; use a plastic spatula and carefullyscrape down sides of tin, mix in thesame direction as the blade turning untilingredients are combined from the sideof the pan, replace lid and continuewith cycle.


7. Combine glaze ingredients into a smallsaucepan and stir over a low heat untilsugar has dissolved. Increase heat andallow to simmer for 3-4 minutes.

8. Using a skewer poke several holes overcake. Pour hot syrup over hot cake.

Serve with double cream


52/5651

RECIPESCAKES

CARROT CAKE

INGREDIENTS

125g butter, melted2 eggs, lightly beaten

1 teaspoon vanilla extract

110g ( cup) soft brown sugar

1 cup (240g) finely grated carrot

teaspoon cinnamon

teaspoon nutmeg

185g (1 cups) self-raising flour

Cream Cheese Frosting

15g butter, softened60g cream cheese, softened

teaspoon vanilla extract

cup (125g) icing sugar, sifted

METHOD





5. When the beeper alerts you that the fruitand nut dispenser has dispensed openlid DO NOT turn bread maker off orpause; use a plastic spatula and carefully

scrape down sides of tin, mix in thesame direction as the blade turning untilingredients are combined from the sideof the pan, replace lid and continuewith cycle.


To make the frosting

Combine cream cheese, butter and vanillain a bowl of an electric mixer. Beat on high

speed until smooth; reduce speed andgradually add the icing sugar; beat untilsmooth. Spread over cooled cake.


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RECIPES

CRISP BAGUETTES

INGREDIENTS 1KG

Water 180ml

Salt 1 teaspoon

Bread flour 290g

Yeast: active dry 1 teaspoon

SESAME BAGUETTES

INGREDIENTS 1KG

Water 170ml

Salt 1 teaspoon

Sugar 1 teaspoon

Bread flour 250g


After shaping brush with water and sprinkle

Sesame seeds 1 tablespoon

BAGUETTES

KALAMATA AND OLIVEOIL BAGUETTES

INGREDIENTS 1KG

Water 170ml

Extra virgin olive oil 1 tablespoons

Salt teaspoon

Sugar 1 teaspoon

Bread flour 280g


Add to the Fruit and Nut Dispenser or at BeepsPitted kalamata olives 40g ( cup)

TIP

Dry olives with paper towelling beforeplacing into the fruit andnut dispenser.

SESAME BAGUETTES

INGREDIENTS 1KG

Water 190ml

Salt 1 teaspoon

Sugar 1 teaspoon

Bread flour 250g

Linseed 1 tablespoon

Quinoa 1 tablespoon

Sesame seeds 1 tablespoon

Yeast: Active Dry 1 teaspoon

After shaping brush with water and sprinkle

Linseeds 2 teaspoons

Sesame seeds 2 teaspoons


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BAKE ONLY

APPLE, RHUBARB ANDSTRAWBERRY CRUMBLE

Serves 4

INGREDIENTS

125g strawberries, hulled and quartered

100g rhubarb, cut into 1cm pieces

2 small green apples, peeled and diced

2 tablespoons caster sugar

Crumble

cup plain flour

teaspoon baking powder13cup soft brown sugar

cup rolled oats

75g cold butter, diced

METHOD

1. Combine fruit and sugar in a bowl andtoss to combine. Place into cake panwithout the cake paddle.

2. In another bowl combine flour, bakingpowder, sugar and oats. Using yourfingertips rub butter into dry mixto make a crumble. Spoon crumbleover fruit.


4. Press MENU to choose the BAKE ONLY(12) setting and cook for 1 hour

5. When crumble is ready carefully removefrom bread maker.

6. Use a non metal spoon to serve intobowls.

Serve with custard.

SWEET POTATO, FETA ANDBASIL FRITTATA

INGREDIENTS

300g sweet potato

120g feta, crumbled

40g fresh basil leaves

40g grated fresh parmesan6 eggs

300ml cream

Salt and freshly ground black pepper

METHOD

1. Thinly slice sweet potato into4mm slices.

2. Place a layer of sweet potato into thecake pan without the cake paddle. Topwith some of the feta and a layer of basil.Repeat layering until all sweet potato,feta and basil have been used. Sprinkleover parmesan.

3. Whisk together eggs, cream and salt andpepper and pour over vegetables.


5. Press MENU to choose the BAKE ONLY

(12) setting and adjust timer for 1 hour20 minutes.

6. When frittata is ready carefully removefrom bread maker.

7. Allow to cool for 10 minutes beforeturning onto a plate. Use another plateto flip back over.

Serve warm or cold.

NOTE

The BAKE ONLY cycle will bake only for hour. Time can be adjusted to 1 hour 10 min,

1 hour 20 or 1 hour 30.


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SUPER RAPID SETTING

STEPS FOR SUPER RAPID SETTING

This setting is suitable for store bought

white bread pre mixes onlyMETHOD

1. Place ingredients in the order directedon the bread mix pack. If not statedadd liquid first then dry ingredients thenlastly yeast. Wipe any spills from outsideof pan.

2. Insert the bread pan into position in thebaking chamber and close the lid.

3. Press MENU to choose settingSUPER RAPID (7).


5. After cycle has completed pressSTART | CANCEL to stop KEEP WARMsetting.

6. Using oven mitts, remove bread frombread maker. Allow bread to rest in pan

for 5 minutes before turning out to coolon a wire rack.

NOTE

The Super Rapid setting is onlyrecommended for store bought whitepre mixes. Breads cooked on the Superrapid setting will be more dense intexture compared to the standardbread settings.

bbm400 ib c13 fa lowres

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