Breville Bakers Oven Bbm300 Instructions And Recipes

BBM300 to the manual bdc74388-73fb-4119-a5d3-9055dd9a0638

2015-01-05

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BAKER’S OVEN

Instructions and Recipes

BBM300

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: askus@breville.com.au

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: askus@breville.com.au

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: BBM300 Issue 1/08

Contents

Page

Welcome 4

Breville Recommends Safety First 5

Know your Breville Baker’s Oven 7

Beginner’s Guide to Baking Your First Loaf 13

Weighing and Measuring 17

The Vital Ingredients 18

Hints and Tips for Better Bread Making 21

Questions and Answers 22

Control Panel Messages 24

Care, Cleaning and Storage 25

Troubleshooting – Recipe 26

Troubleshooting – Baker’s Oven 28

Easy Bake Recipes R1

Notes R44

Congratulations

on the purchase of your new Breville Baker’s Oven

BREVILLE BAKER’S OVEN

We have designed the Breville Baker’s Oven with

you, our valued customer in mind.

The Breville Baker’s Oven will bake 1kg and 750g

sandwich style loaves. We have made the Breville

Baker’s Oven easy to use as you will find from the

‘Beginner’s guide to your first loaf’ on page 15.

After that you will find over 75 delicious recipes to

try in our ‘Easy Bake’ recipe section. And with the

special ‘JAM’ setting the Breville Baker’s Oven can

create delicious fresh home-made jams, a taste

sensation on your freshly baked bread.

For people who like to hand shape bread, there

is also a ‘DOUGH’ setting. In addition the Breville

Baker’s Oven will bake superb ‘YEAST FREE’ or

‘GLUTEN FREE’ breads.

Finally, if you enjoy waking up to the aroma of

freshly baked bread every morning, the 13 hour

‘PRESET TIMER’ on the Breville Baker’s Oven

makes it easy to do so.

For our New Zealand customers we have included

information relating to variances in measurements

and availability of ingredients.

Before making your first loaf of bread, please read

this book thoroughly to ensure you get the best

results.

We wish you, your family and friends much

enjoyment from the superb range of breads you

can bake and doughs you can knead in your

Breville Baker’s Oven.

Breville recommends safety first

At Breville we are very safety conscious. We design and manufacture consumer products with the

safety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree of

care when using any electrical appliance and adhere to the following precautions:

IMPORTANT SAFEGUARDS FOR YOUR BREVILLE BAKER’S OVEN

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.

Welcome

Carefully read all instructions before operating

and save for future reference.

Remove and safely discard any packaging

material and promotional labels before using the

Breville Baker’s Oven for the first time.

To eliminate a choking hazard for young

children, remove and safely discard the

protective cover fitted to the power plug of this

appliance.

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.

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 wall discolouration due to radiated heat.

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 operate the Breville Baker’s Oven on a

sink drain board.

•

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.

The Breville Baker’s Oven is not intended to

be operated by means of an external timer or

separate remote control system.

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.

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 cover the air vents when the Breville

Baker’s Oven is in use.

Use oven mitts when removing the hot bread

pan and the hot bread or jam from the pan.

Take care when pouring jam from the bread pan

as the jam is extremely hot.

Do not place any ingredients directly into the

baking chamber. Place ingredients into the

bread pan only.

Do not place fingers or hands inside the Breville

Baker’s Oven while in operation. Avoid contact

with moving parts.

•

To protect against electric shock, do not

immerse power cord, power plug or appliance

in water.

Keep the inside and outside of the appliance

clean. Follow the cleaning instructions

provided in this book.

•

IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES

Breville recommends safety first continued Know your Breville Baker’s Oven

Viewing window

LCD screen

Lid

Viewing window

Oven

(baking chamber)

Bread pan

Bread pan handle

Power Cord Outlet

Air Vents

Collapsible kneading blade

for bread & dough making

Standard kneading blade

for jam making

Control panel

STEAM VENTS ARE VERY HOT DURING BAKING.

Ensure that the Breville Baker’s Oven is

switched off and then unplugged from the

power outlet when not in use and before

cleaning.

Do not immerse the bread pan in water. Doing

so may interfere with the free movement of the

shaft. Wash only the interior of the bread pan.

Do not leave the lid standing open for extended

periods of time.

Always ensure the kneading blade is removed

from the base of the baked loaf prior to slicing.

•

Unwind the power cord fully before use.

Do not let the power cord hang over the edge of

a bench or table, touch hot surfaces or become

knotted.

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

use of the appliance by a person responsible for

their safety.

Children should be supervised to ensure that

they do not play with the appliance.

It is recommended to regularly inspect the

appliance. Do not use the appliance if power

supply 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.

•

Any maintenance, other than cleaning, should

be performed at an authorised Breville Service

Centre.

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.

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.

•

Know your Breville Baker’s Oven continued

THE CONTROL PANEL

The control panel is designed to perform several functions.

The LCD screen indicates the setting number, loaf size

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 Breville Baker’s Oven. The buttons

should be pressed firmly. A soft ‘beep’ sound is made as

each button is pressed and the function advances.

LCD SCREEN

The LCD screen shows the setting number, loaf size and crust colour selected. When

the ‘START’ button is pressed the time displayed (in hours and minutes) is the time

remaining until the selected setting is completed.

SELECT

Press the ‘SELECT’ button to select the 11 automatic settings available. These settings

are listed on pages 9-10 under ‘Bread, Dough and Jam Settings’. Each time the

‘SELECT’ button is pressed the setting changes. The setting selected is shown on the

LCD screen as a number between 1 and 11.

CRUST

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

only. The crust colour selected is shown on the LCD screen as LIGHT, MEDIUM or

DARK. The LCD screen will default to MEDIUM when the bread machine is switched on

or a new bread setting is selected.

LOAF SIZE

Press the ‘LOAF SIZE’ button to select the 2 sizes for the bread and dough settings

only. The size selected is shown on the LCD screen as 1KG or 0.75KG. The LCD screen

will default to 1KG when the bread machine is switched on or a new bread or dough

setting is selected.

START

Press the ‘START’ button to commence the selected setting or begin the ‘PRESET

TIMER’ countdown for delayed operation.

STOP

To stop and cancel a selected setting mid-cycle press the ‘STOP’ button and hold

down for 5-10 seconds until the machine ‘beeps’ and the LCD screen is reset. This

will result in the setting being cancelled. (When the bread is ready the bread machine

automatically stops and sounds 3 double ‘beeps’. The time display will show ‘0:00’).

DO NOT PRESS THE ‘STOP’ BUTTON when checking the bread as this will cancel the

selected setting and the bread machine will not continue the operation.

PRESET TIMER

(up ‘’/down

‘’ arrows)

Use the ‘PRESET TIMER’ to delay the start of the selected setting. Press the up ‘’ and

down ‘’ arrow buttons (which will change the time display up or down in 10 minute

increments) until the delay time is displayed then press the ‘START’ button to start the

‘PRESET TIMER’ countdown. The up ‘’ and down ‘’ arrow buttons can also be

used to change the time required for the ‘BAKE ONLY’ setting.

Know your Breville Baker’s Oven continued

BREAD, DOUGH AND JAM SETTINGS

SETTING 1:

BASIC

Press the ‘SELECT’ button once and the LCD screen will show 1 1KG MEDIUM. To

select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for

LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

SETTING 2:

BASIC RAPID

Press the ‘SELECT’ button twice and the LCD screen will show 2 1KG MEDIUM. To

select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for

LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

This setting has shorter kneading and rising times therefore the bread may be lower

in height, heavier in texture and with less flavour development depending on the

ingredients used.

SETTING 3:

WHOLEWHEAT

Press the ‘SELECT’ button three times and the LCD screen will show 3 1KG MEDIUM.

To select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for

LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

SETTING 4:

WHOLEWHEAT

RAPID

Press the ‘SELECT’ button four times and the LCD screen will show 4 1KG MEDIUM.

To select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for

LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

This setting has shorter kneading and rising times therefore the bread may be lower

in height, heavier in texture and with less flavour development depending on the

ingredients used.

SETTING 5:

GLUTEN FREE

Press the ‘SELECT’ button five times and the LCD screen will show 5 1KG MEDIUM.

To select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for

LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

This setting is suitable for breads made with gluten-free flours such as rice, potato,

buckwheat, etc. The shorter rising times and higher baking temperature gives a well-

risen, golden brown gluten-free loaf.

SETTING 6:

FRENCH

Press the ‘SELECT’ button six times and the LCD screen will show 6 1KG MEDIUM.

To select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for

LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

This 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 coarser crumb with a harder,

crustier crust depending on the ingredients used.

SETTING 7:

SWEET

Press the ‘SELECT’ button seven times and the LCD screen will show 7 1KG MEDIUM.

To select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for

LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

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

baking temperature lower.

SETTING 8:

YEAST FREE

Press the ‘SELECT’ button eight times and the LCD screen will show 8 1KG MEDIUM.

To select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for

LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

Dough or batter recipes that rely on baking powder or bicarbonate of soda as the

raising agent are suitable for use on this setting.

SETTING 9:

DOUGH

Press the ‘SELECT’ button nine times and the LCD screen will show 9 1KG. To select

the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

This cycle takes 1 hour 30 minutes to complete then the dough is removed from the

bread machine, hand shaped and baked in the conventional oven. Instructions and

recipes for Pizza and Foccacia are also included in the Dough section of this book.

SETTING 10:

JAM

Press the ‘SELECT’ button ten times and the LCD screen will show 10.

This setting is designed to make home-made style jam using seasonal fresh fruit. A

variety of recipes can be found in the ‘Just Jam’ section of this book.

SETTING 11:

BAKE ONLY

Press the ‘SELECT’ button eleven times and the LCD screen will show 11.

Press the up/down ‘’/‘’ arrow buttons to select a time between 5 minutes and 2

hours.

For those who enjoy a crispier crust, this setting will extend the baking time or add

interest to the loaf with delicious topping or melt ideas.

Know your Breville Baker’s Oven continued Know your Breville Baker’s Oven continued

USING THE PRESET TIMER

The Baker’s Oven ‘PRESET TIMER’ lets you wake

to the aroma of fresh baked bread in the morning.

You can set the timer up to 13 hours in advance

before you require your baked loaf.

Recipes using perishable ingredients should

not be made using the ‘PRESET TIMER’.

Step 1

To bake a loaf of bread on the 1 (BASIC) 1KG

MEDIUM setting using the ‘PRESET TIMER’, follow

Steps 1-8 under the heading ‘Beginner’s Guide to

Baking Your First Loaf’ on pages 13-14.

Step 2

To preset the timer use the up/down ‘’/‘’

arrows on the control panel to enter the number

of hours in which you want your bread to be

ready (the amount of time shown on the LCD

screen will include the total setting time). To set

the time, press the down ‘’ arrow or up ‘’

arrow the appropriate number of times until you

see the number of hours and minutes displayed.

Each time you press the up ‘’ arrow button, the

timer advances 10 minutes. Each time you press

the down ‘’ arrow button the timer is set back

10 minutes. Hold down the up ‘’ or down ‘’

arrow buttons for speedier adjustments.

Step 3

Press ‘START’. The colon (:) in the time displayed

begins to flash, letting you know the ‘PRESET

TIMER’ has started. The remaining time will count

down in one minute increments. When the time

on the LCD SCREEN indicates ‘0:00’, baking is

complete. If you make an error during or after your

selection, press and hold the ‘STOP’ button and

you can begin your selection again.

Example:

Before leaving for work at 8.00am, you decide

to make a loaf of white bread and wish to have

it ready for dinner at 6.00pm (10 hours later).

Press the up ‘’ arrow until 10:00 appears on

the LCD SCREEN. Press ‘START’.

Your Baker’s Oven will begin making your

bread at the appropriate time for it to be ready

at exactly 6.00pm.

Note

The ‘PRESET TIMER’ cannot be used with the

‘JAM’ or ‘BAKE ONLY’ settings.

Note

The ‘PRESET TIMER’ cannot be used for all

recipes. Individual recipes will specify if not

suitable.

Note

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.

Note

To ensure the efficient operation of the bread

machine, use in an area not affected by

extremes of heat or coldness.

Note

USING THE BAKE ONLY SETTING

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, crisper loaf

crust is required.

Crispen loaves already baked and cooled.

Re-warm loaves already baked and cooled.

Delay bake a finished dough.

Melt or brown toppings.

Press the ‘SELECT’ button eleven times and

the LCD screen will show 11.

Before pressing the ‘START’ button, the time

can be altered by using the up/down ‘’/‘’

arrows. The ‘BAKE ONLY’ setting times range

from 5 minutes to 2 hours.

If the time is not altered, the default ‘BAKE

ONLY’ time of 55 minutes will commence

when the ‘START’ button is pressed.

Try this creative idea:

Prepare and make a bread of your choosing.

Combine 3 tablespoons of Cheddar cheese, 3

tablespoons chopped bacon with 2 teaspoons

chopped fresh chives.

When bread has finished baking, press ‘STOP’.

Sprinkle combined ingredients over the top of

loaf.

Press the ‘SELECT’ button eleven times and

the LCD screen will show 11. Change the time

to 20 minutes using the up/down ‘’/‘’

arrows. Press ‘START’. If a browner, crisper

topping is required reset the ‘BAKE ONLY’

setting for an additional time.

At the end of baking, press ‘STOP.’

Remove bread from the bread machine and

bread pan. Allow to cool on a rack.

•

USING THE JAM SETTING

The ‘JAM’ setting of the Baker’s Oven allows you

to make sufficient quantity of delicious home-

made jam to accompany your freshly baked

bread.

Insert the standard kneading blade (for jam

making) onto the shaft of the bread pan.

Place prepared fruit into the bread pan

followed by remaining ingredients.

Press the ‘SELECT’ button ten times and the

LCD screen will show 10. Press ‘START’.

After 1:05 hours, the bread machine will

‘beep’, indicating the end of the cycle. Press

‘STOP’. Use oven mitts to remove the bread

pan as the jam is extremely hot.

Pour the hot jam into warm, dry, sterilised

jars, leaving 1.25cm from the top of the jar.

Seal the jars immediately and label.

Jam will thicken upon cooling and storage.

See the recipe section, under ‘Just Jam’ for more

details (refer page R41).

The following instructions are to be used when

making Bread or Dough recipes from the recipe

section of this book.

All recipes use local ingredients and Australian

Standard Metric Measuring tools (cup, spoons and

weighing scales), for accuracy in producing a 1kg

or 750g loaf of bread.

Remove and safely discard any packaging material

and promotional labels before using the Baker’s

Oven for the first time.

Step 1: Open the lid and remove the bread pan

Open the lid and remove the bread pan from the

Baker’s Oven by holding the handle and lifting

straight up.

Always remove bread pan from the Baker’s Oven

before adding ingredients to ensure ingredients

are not spilt into the baking chamber and onto the

element.

Before using for the first time, we recommend

that the inside of the bread pan and the kneading

blades be washed with warm soapy water, rinsed

and dried thoroughly. Do not immerse the bread

pan in water.

Step 2: Insert the kneading blade

There are two kneading blades provided with the

Baker’s Oven. The collapsible blade is for use on

the ‘BREAD’ and ‘DOUGH’ settings. The standard

blade is for use on the ‘JAM’ setting.

It is important that when using either kneading

blade that it is properly mounted on the shaft in

the base of the bread pan by aligning the flat edge

in the central hole of the kneading blade with

the flat side of the shaft. If the either blade is not

seated correctly, ingredients may not be mixed or

kneaded properly.

The collapsible blade should be placed on

the shaft in the upright position to ensure the

ingredients are mixed and kneaded properly

when the kneading cycle commences. The further

kneading action of the bread machine ensures

that the collapsible blade is upright or flat at the

appropriate times in the kneading, rising and

baking cycles.

Before inserting the collapsible blade, ensure

that no baked bread residue remains attached

to the shaft inside the bread pan or inside the

hole or around the hinge area of the collapsible

kneading blade. This will ensure that the hinge

pivots freely. For further cleaning instructions

refer to page 25.

Note

Step 3: Add ingredients into the bread pan

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

otherwise the dough may not mix correctly or rise

sufficiently. Ensure the collapsible kneading blade

is in the upright position before adding ingredients

to the bread pan.

All ingredients should be at room temperature 20-

25ºC and should be added in the following order:

Liquid ingredients

Fat

Dry ingredients: salt, sugar, flour

Yeast

Know your Breville Baker’s Oven continued Beginner’s Guide to Baking Your First Loaf

If using Prepackaged Bread Mixes, refer to

page R37.

Note

Mound the flour into the pan, make a small

hollow in the centre and place the yeast in

the hollow. This is important when using the

‘PRESET TIMER’ because if the yeast comes

in contact with the water and is activated

at some length of time before kneading

commences, the bread may not rise.

Note

Step 4: Return the bread pan to the machine

Insert the bread pan into the machine as follows:

Place the bread pan into the baking chamber,

with the word ‘FRONT’, on the top edge of

the bread pan, facing towards the front of the

bread machine.

Locate the drive mechanism of the pan

directly into the drive mechanism in the base

of the baking chamber.

Push the bread pan down firmly until it clicks

into position and is secured in the retaining

clips.

Step 5: Close the lid

After closing the lid, it is not recommended to

open the lid during operation except to check the

consistency of the dough in the kneading cycle or

to glaze and add seeds to the top of the loaf in the

baking cycle (refer to page R43).

Step 6: Switch on the bread machine

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

outlet. Switch on at the power outlet. When the

Baker’s Oven is plugged in and switched on, the

LCD screen will automatically flash ‘000’ and one

long ‘beep’ will sound.

Step 7: Select the setting

Press the ‘SELECT’ button and the LCD screen

shows 1 1KG MEDIUM. Continue pressing the

‘SELECT’ button until the desired setting (between

2 and 11) is selected (refer to page 9-10 for

description of each setting).

Step 8: Select the loaf size or crust colour

When a bread setting is selected the loaf size

and crust colour will default to 1KG MEDIUM. If

wishing to select the smaller loaf size or a darker

or lighter crust, press the ‘LOAF SIZE’ button once

to select 750g (0.75KG) and press the ‘CRUST’

button once for DARK and twice for LIGHT. When

the ‘DOUGH’ setting is selected the dough size

will default to 1KG. If a smaller quantity of dough

is required, press the ‘LOAF SIZE’ button once to

select 750g (0.75KG).

Step 9: Start the bread machine

Press the ‘START’ button to begin the bread

machine operation. The total setting time will

appear in the LCD screen. The setting time will

count down in one-minute increments.

The kneading cycles commence with the Add-

in Ingredient Beeper sounding 8 ‘beeps’ at

approximately 5 minutes before the end of the

second kneading cycle.

The Add-In Ingredient Beeper sounds in the

‘BASIC’, ‘BASIC RAPID’, ‘WHOLEWHEAT’,

‘WHOLEWHEAT RAPID’, ‘FRENCH’ and ‘SWEET’

settings indicating the time to add any

additional fruit, nuts, herbs, chocolate, etc.

required or as specified in recipes. The addition

of ingredients at this time assists with keeping

fruits, etc. whole, rather than being mashed

through the bread dough. While the machine is

still kneading add the ingredients gradually in

batches, allowing the dough to slowly combine

with the added ingredients.

Take care not to drop the additional ingredients

over the side of the bread pan into the baking

chamber, as these may burn and smoke during

the baking cycle.

DO NOT PRESS THE ‘STOP’ BUTTON WHEN

ADDING INGREDIENTS AS THIS WILL CANCEL

THE PROGRAM.

At the end the kneading cycles 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,

then the baking cycle commences. The

‘GLUTEN FREE’ and ‘DOUGH’ settings have only

one rising cycle with no degassing of the dough.

The ‘YEAST FREE’ setting does not have a rising

cycle.

•

During the baking cycle steam may be emitted

from the vents on the lid and condensation may

form on the viewing window for a short time.

This is normal and part of the bread making

process.

When the baking cycle is finished, the bread

machine will sound 3 double ‘beeps’ and the

LCD screen will show ‘0:00’. The baked bread

is now ready to remove.

If the power is accidentally turned off for

30 minutes or less during the bread making

process, the Baker’s Oven has a 30 minute

memory function, that will automatically

resume bread making when power is restored.

Note

Step 10: Remove the bread pan

The bread pan is now ready to be removed. Use

oven mitts to open the lid and carefully grasp the

handle of the hot bread pan. Pull the bread pan

upwards to release from drive mechanism and

retaining clips.

If the hot bread pan is placed onto a bench or

table ensure the surface is heat proof.

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 hot bread immediately, the Baker’s Oven

will automatically go into the Keep Warm cycle,

maintaining the temperature of the bread for

up to 60 minutes. The ‘Keep Warm’ cycle is not

available on ‘YEAST FREE’, ‘DOUGH’, ‘JAM’ or

‘BAKE ONLY’ settings.

•

Beginner’s Guide to Baking Your First Loaf continued Beginner’s Guide to Baking Your First Loaf continued

Step 11: Take the bread out of the bread pan

Use oven mitts to gently shake the bread out of

the bread pan onto a wire rack. Check that the

kneading blade remains on the drive shaft of the

bread pan. Place the bread upright on the wire

rack to cool. Allow sufficient cooling time before

slicing the bread.

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 drive shaft, 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 25.

Note

Step 12: Making another loaf

Allow approximately one hour for the Baker’s Oven

to cool before using again.

Open the lid to help cool the bread machine. If the

Baker’s Oven is too hot the LCD screen will show

an error code (refer page 24) and will not operate

until it cools to the correct operating temperature

for kneading and rising.

Step 13: Switch off and unplug the bread

machine

Press the ‘STOP’ button to clear the finished

setting. The LCD screen will reset to 1 1KG

MEDIUM. Switch off at the power outlet and

unplug the power cord from the power outlet.

To store the bread machine, ensure the bread

machine is completely cool, clean and dry.

Place kneading blades into the bread pan then

insert into the baking chamber and close the lid.

Do not place anything on top of the bread machine

during storage. Store the bread machine upright.

Step 14: Cut the bread

Before cutting the bread always ensure the

kneading blade is in the bread pan and not in the

bottom of the baked bread loaf.

When the bread is cool, cut the bread using a

serrated bread knife or electric knife on a firmly

seated breadboard. A standard 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 15: Store the bread

Store the bread in freezer bags or a sealable

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

place the bread into freezer bags. Remove air

from the bags then secure with ties and label.

Bread may be frozen for up to 1 month.

Beginner’s Guide to Baking Your First Loaf continued

Baking bread is in part a science and an art with

each ingredient playing an integral role. Care

should be taken when weighing and

measuring ingredients to ensure accuracy and

consistency.

Recipes in this Instruction Book were

developed using Australian Metric Weights and

Measurements.

AUSTRALIAN METRIC MEASUREMENTS

mls

1 teaspoon 5

1 tablespoon 20

1 cup 250

For New Zealand customers

NZ METRIC MEASUREMENTS mls

1 teaspoon 5

1 tablespoon 15

1 cup 250

The New Zealand tablespoon is 5ml less than

that of the Australian tablespoon, so care

should be taken when measuring ingredients

to compensate for the variance. For example,

1 Australian tablespoon = 1 New Zealand

tablespoon + 1 New Zealand teaspoon.

Note

Metric liquid measuring jugs

If measuring liquids using a graduated, metric

measuring jug, place jug on a flat surface, check

for accuracy at eye level.

DO NOT USE TABLEWARE JUGS OR MEASURING

CUPS.

It is important to note that New Zealand

ingredients, especially flour and yeast, differ

from the Australian equivalents. In the Vital

Ingredients section (pages 18-20) 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.

Note

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.

In general, water weighs the same in grams as

it measures in millilitres.

Note

Metric measuring cups and spoons

If using the graduated, metric measuring cups, it

is important to spoon 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.

DO NOT USE TABLEWARE SPOONS OR CUPS.

Weighing and Measuring

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 strands, 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.

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

with at least 11%-12% protein content. 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 in the recipe.

When using a low protein, stone ground,

wholemeal or plain flour the quality of the

bread can be improved by adding 1½-2

tablespoons of gluten flour.

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.

NEW ZEALAND ONLY: ‘Elfin High Grade

White Flour’ or ‘Champion High Grade Flour’.

These are high protein, white bread flours,

containing 12% protein.

Wholemeal flour

Contains all the bran, germ and flour of the

wholewheat grain. Although breads baked with

wholemeal 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 level can be

improved by adding gluten flour or replacing 1 cup

of wholemeal flour with bread or baker’s flour.

Rye flour

Popular for continental bread making, rye flour

is low in protein so it is essential to combine rye

flour with bread flour to make bread successfully

in the bread machine. Rye flour is traditionally

used to make Pumpernickel and Black Breads.

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.

BREAD MIXES

These convenient mixes contain 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 R37-R40).

For information on other brands of bread mix

contact the manufacturer listed on the package.

NEW ZEALAND ONLY: Bread mix brands such

as ‘Elfin’ are available.

The Vital Ingredients

BREAD IMPROVER

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.

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 Vitamn C

powder can be used as a bread improver and

added to the dry ingredients.

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.

NEW ZEALAND ONLY: Sugar can be reduce

for more improved results.

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 but produces a

denser loaf.

SALT

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 22).

NEW ZEALAND ONLY: Salt can be reduced for

more improved results.

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.

‘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.

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.

NEW ZEALAND ONLY: We recommend the use

of ‘Elfin’ brand yeast.

The Vital Ingredients continued

Rapid rise yeast

These products are a mixture of yeast and bread

improver. Brands will vary in strength. If wishing

to substitute for yeast in a recipe, omit the bread

improver. Rapid rise yeasts should not be used

with bread mix as bread improver is already

included.

NEW ZEALAND ONLY: ‘Edmonds Surebake

Yeast’ is the most readily available yeast

product in New Zealand. Where a recipe

states ‘Bread Improver and Tandaco Yeast’

substitute with ‘Edmonds Surebake Yeast.’

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.

EGGS

Eggs are used in some bread recipes and provide

liquid, help with rising and increase the nutritional

value of the bread. They give flavour and

tenderness and are usually used in the sweeter

type of breads.

OTHER INGREDIENTS

Fruit, nuts, chocolate chips, etc. are added

when the bread machine sounds 8 short ‘beeps’

approximately 5 minutes before the end of the

second kneading when using the ‘BASIC’, ‘BASIC

RAPID’, ‘WHOLEWHEAT’, ‘WHOLEWHEAT RAPID’,

‘FRENCH’ and ‘SWEET’ settings. If added before

this stage, excessive kneading will cause the

ingredients to break down, rather than hold their

shape.

JAM SETTING MIX

‘Jam Setta’ brand setting mix contains the

ingredient ‘pectin’ which is a naturally occurring

substance found in fresh fruit. The addition of

‘Jam Setta’ to the jam recipes helps the jam

to set. This product is available in 50g packets

nationally from supermarkets and some hardware

stores.

NEW ZEALAND ONLY: ‘King Jam Setting Mix’

available in 70g sachets from major

supermarkets.

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.

Defiance: 1800 628 883

Laucke: 1300 133 331

Kitchen Collection: 1800 645 515

Elfin (New Zealand only): 0800 110 800

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

Elfin/Champion High Grade Plain Flour (New

Zealand only): 0800 110 800

For more information about Bread Improver

please contact:

Lowan Wholefoods: 1800 355 718

The Vital Ingredients continued

Ensure the collapsible kneading blade

is in the upright position before adding

ingredients to the bread pan.

Do measure ingredients accurately –

weighed measurements are more accurate

than volumetric measurements.

Do use bread flour unless recipe states

otherwise.

Do check use-by dates on ingredients.

Do add ingredients to the bread pan in the

order stated in the recipe.

Do store opened ingredients in airtight

containers.

Do use ingredients at room temperature.



NEVER Use the ‘PRESET TIMER’ setting for recipes

that contain perishable items, such as

eggs, cheese, milk, cream and meats.

NEVER Use self-raising flour to make yeasted

bread unless recipe states otherwise.

NEVER Immerse your bread machine or bread pan

in water.

Hints and Tips for Better Bread Making

Don’t use flour that contains a protein level

of less than 11%, for example, generic

brands of plain flour.

Don’t use tableware cups and spoons for

measuring.

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: 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.

TIP: If the weather is hot and humid, reduce

the yeast by 1⁄4 teaspoon to avoid over

rising of the dough.

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.

TIP: When hand-shaping dough for rolls, weigh

each piece of dough for more evenly sized

rolls.

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 with similar quantities of

ingredients.

Q: Can fresh milk be used instead of dry milk?

A: Yes – but not when using the ‘PRESET TIMER’.

Bread made with fresh milk will have a heavier

texture than bread made with milk powder.

If using fresh milk substitute the water with

fresh milk and omit the milk powder. Scald the

milk and cool before adding to the other dough

ingredients.

Q: Can butter or margarine be used in place of

oil?

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

creamy, 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.

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 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.

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 BAKING BREAD:

Q: The bread setting has been accidentally

cancelled/reset or a power failure has

occurred during the bread making process.

What can I do?

A: If the power is accidentally turned off for

30 minutes or less during the operation,

the Baker’s Oven has a 30 minute memory

function, that will automatically resume bread

making, where it was interrupted, when power

is restored.

A: If the operation cannot be resumed or the

setting is cancelled:

A: During the kneading stage – Reselect 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.

A: During the rising stage – Turn the bread

machine 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 machine on. Select the

‘BAKE ONLY’ setting, set time for between 5

minutes and 2 hours. Press the ‘START’ button.

A: During the baking cycle – Select the ‘BAKE

ONLY’ setting. Select required baking time

(Between 5 minutes and 2 hours). Press the

‘START’ button.

Questions and Answers

Q: What happens if the bread isn’t removed

when the bake cycle is complete?

A: The bread machine will automatically go into

a keep warm cycle, (in the ‘BASIC’, ‘BASIC

RAPID’, ‘WHOLEWHEAT’, ‘WHOLEWHEAT

RAPID’, ‘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 can’t escape

from the bread pan. The bread crust may

become soft and the loaf may slightly lose its

shape.

Q: Why did the bread not rise?

A: There may be several reasons. Check the

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

yeast. The yeast may have failed to activate,

the yeast measurements may be inaccurate or

sometimes people just forget to add the yeast.

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 this 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 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

with baking.

Q: Why does bread colour differ?

A: This is probably because the ingredients used

in each recipe may vary. A different crust

colour may also have been selected.

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 20-25ºC. Water at

room temperature should also be used.

NEVER use hot water as it will kill the yeast.

Note

ABOUT USING THE TIMER:

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 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.

Questions and Answers continued

Control Panel Messages

ERROR DETECTION

When the ‘START’ button has been pressed to

begin the process and there is a problem relating

to the sensor, the machine will ‘beep’ twice and

then flash the particular error message specific to

the problem.

There are 4 different error messages:

ERROR

MESSAGE PROBLEM CORRECTION

E:01 If attempting to use the bread machine

shortly after a loaf has been baked, its

interior will still be warm, that is, the sensor

temperature will still be above 40ºC.

Press ‘STOP’ to reset. Open the lid and

remove the bread pan to cool. Always allow

the bread machine sufficient time to cool

before using again.

E:02 Contact your nearest authorised Breville

Service Centre (refer to the back page for

details).

E:03 Contact your nearest authorised Breville

Service Centre (refer to the back page for

details).

E:04 Contact your nearest authorised Breville

Service Centre (refer to the back page for

details).

Care, Cleaning and Storage

Before cleaning your bread machine, switch off

and then unplug from the power outlet and allow

the bread machine to cool completely.

BREAD MACHINE

The inside and outside of the bread machine and

the lid should be wiped with a soft, damp cloth

then dried thoroughly. If over spills such as flour,

nuts, sultanas, etc., occur in the baking chamber,

carefully remove, using a damp cloth. Before re-

using your bread machine ensure that all parts are

completely dry.

NEVER immerse the bread machine or the

bread pan in water.

Note

BREAD PAN AND KNEADING BLADE

The inside of the bread pan and collapsible

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.

To clean the bread pan and blades:

Half fill the bread pan with 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. Take care not to scratch the

non-stick surface on the inside of the bread pan

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.

To clean the collapsible blade:

Particular care should be used to clean the hinged

area of the collapsible blade. After soaking in

warm, soapy water for 10-20 minutes, use a

wooden toothpick or thin wooden skewer to

remove any bread residue from the hinged area.

Failure to clean the hinged area may eventually

result in the collapsible blade not working

effectively.

Some discolouration may appear on the bread

pan over time. This is a natural effect caused

by moisture and steam and will not affect the

bread in any way.

Note

STORAGE

When storing the bread machine, 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.

REPLACEMENT BREAD PAN AND

BLADES

Both the collapsible blade and bread pan coating

are operating parts of the machine and as such

are subject to normal wear and tear over the life

of the machine. Depending on your usage of the

bread machine they may need replacement if the

bread begins to stick.

SPARE PARTS

Replacement parts are available from Breville

Spare Parts:

Australia Customer Service: 1300 139 798

New Zealand Customer Service: 0800 253 007

Troubleshooting Guide - Recipe (continued)Troubleshooting Guide - Recipe

Bread

sinks in

the centre

Over

browned

Sticky

patch on

top of

bread

Doughy

centre

Heavy

dense

texture

Flour

Not measured

correctly • • • •

Low % protein • •

Passed

use-by-date • •

Self raising flour

used • • •

Sugar Not measured

correctly •••••

Salt Not measured

correctly •

Water/liquid

Not measured

correctly • • •

Too hot •

Too cold

Yeast Not measured

correctly • •

Bread mix

Not measured

correctly • • • •

Used in place of

flour •••••

Room

temperature

Too hot •

Coarse

holey

texture

Bread rises

too much

Bread

doesn’t

rise

enough

Corrective action Ref page

• • Check method of weighing/measuring ingredients 17

•Use suitable high protein flour or add gluten flour 18

•Discard and use fresh flour 21

•

Use bread or plain flour - self-raising flour already

contains baking powder as the raising agent

•••Use metric measuring spoons 17

•Use metric measuring spoons 17

•••Check method of weighing/measuring 17

•Water must be between 20-25ºC 20

•Use metric measuring spoons 17

•••Check method of weighing/measuring 17

•••Bread mix already contains salt, sugar, etc. and

cannot be substituted for flour 18

• • Room temperature must be less than 28ºC 23

•Room temperature must be more than 10ºC 23

Troubleshooting Guide - Baker’s Oven (continued)Troubleshooting Guide - Baker’s Oven

Machine

will not

operate

Error code

E01 in

Display

Window

Ingredients

not mixed

Appliance unplugged • •

Kneading blade not on shaft •

Selected setting incorrect

Power interruption (refer to pages 15 and 22) •

Stop button pressed after starting machine (refer to page 22) •

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 button not pressed • •

Bread pan unseated •

Bread not

baked

Bread rises

too much

Baked

bread is

damp

Under

browned

crust

Preset timer

did not

function

Bread not

sufficiently

baked

Loaf is

small

• •

• • •

•

1Abbrevations: tsp = teaspoon tbl = tablespoon R2

Easy Bake Recipes

Contents

Page

Traditional Favourites R3

Flavoured White Bread R8

Flavoured Sweet Bread R11

Flavoured Wholemeal Bread R17

Rapid Bread R20

Dough R23

Yeast Free & Muffin Bread R29

Gluten Free Bread R33

Prepackaged Bread Mixes R37

Just Jam R41

Glazes R43

Notes R44

Abbrevations: tsp = teaspoon tbl = tablespoon

Abbrevations: tsp = teaspoon tbl = tablespoon R4

There are many breads that we all like to place in our lunch box. This section includes a variety of

breads made from all natural ingredients. After tasting all of these recipes, you just might discover a new

found favourite.

Traditional Favourites

Procedure

Place ingredients into the bread pan, in the

exact order listed in the recipe.

Wipe spills from outside of bread pan.

Lock the bread pan into position in the baking

chamber and close the lid.

Press ‘SELECT’ to access the setting as

specified in the following recipes. Each bread

setting and the dough setting will default to

1KG MEDIUM (crust colour).

Press ‘LOAF SIZE’ to select 750g (0.75KG) if

required.

Press ‘CRUST’ once for DARK or twice for

LIGHT if required.

Press ‘START’.

At the end of the program, press ‘STOP’.

Remove bread from bread machine and bread

pan. Cool on rack.

Ensure the collapsible kneading blade is in the

upright position before adding ingredients.

Note

SEQUENCE FOR ‘BASIC’ SETTING:

SIZE CRUST 1ST

KNEAD

2ND

KNEAD

1ST

RISE

PUNCH

DOWN

2ND

RISE

PUNCH

DOWN

3RD

RISE

BAKE

TIME

TOTAL

TIME

1kg

LIGHT 3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 46

min

2hr

46min

MEDIUM 3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 58

min

2hr

58min

DARK 3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 65

min

3hr

05min

750g

LIGHT 3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 41

min

2hr

41min

MEDIUM 3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 53

min

2hr

53min

DARK 3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 60

min

3 hr

00min

ADD-IN BEEPS:

The Baker’s Oven ‘beeps’ 8 times at 5 minutes before the end of the second knead. Extra ingredients

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

BASIC WHITE BREAD

INGREDIENTS 1kg 750g

Water 350ml 300ml

Oil 2 tbl 1 tbl

Salt 2 tsp 1½ tsp

Sugar 2 tbl 1½ tbl

Bread flour 650g /

41⁄3 cups

450g /

3 cups

Milk powder 2 tbl 1 tbl

Bread

improver

1 tsp 3⁄4 tsp

Tandaco yeast 1½ tsp 1¼ tsp

SETTING: 1 (BASIC) LIGHT/MEDIUM/DARK

MILK BREAD

Not suitable for ‘PRESET TIMER’.

INGREDIENTS 1kg 750g

Full cream milk,

scalded & cooled

370ml 310ml

Oil 1 tbl 3 tsp

Salt 1¾ tsp 1½ tsp

Sugar 2 tbl 1½ tbl

Bread flour 600g /

4 cups

450g /

3 cups

Bread improver 1 tsp ¾ tsp

Tandaco yeast 1¾ tsp 1½ tsp

SETTING: 1 (BASIC) LIGHT/MEDIUM/DARK

Traditional Favourites continued

Abbrevations: tsp = teaspoon tbl = tablespoon

Abbrevations: tsp = teaspoon tbl = tablespoon R6

SEQUENCE FOR ‘FRENCH’ SETTING:

SIZE CRUST 1ST

KNEAD

2ND

KNEAD

1ST

RISE

PUNCH

DOWN

2ND

RISE

PUNCH

DOWN

3RD

RISE

BAKE

TIME

TOTAL

TIME

1kg

LIGHT 3 min 20 min 40 min 10

secs

30 min 12

secs

60 min 55

min

3hr

28min

MEDIUM 3 min 20 min 40 min 10

secs

30 min 12

secs

60 min 60

min

3hr

33min

DARK 3 min 20 min 40 min 10

secs

30 min 12

secs

60 min 67

min

3hr

40min

750g

LIGHT 3 min 20 min 40 min 10

secs

30 min 12

secs

60 min 50

min

3hr

23min

MEDIUM 3 min 20 min 40 min 10

secs

30 min 12

secs

60 min 55

min

3hr

28min

DARK 3 min 20 min 40 min 10

secs

30 min 12

secs

60 min 62

min

3hr

35min

ADD-IN BEEPS:

The Baker’s Oven ‘beeps’ 8 times at 5 minutes before the end of the second knead. Extra ingredients

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

FRENCH BREAD

INGREDIENTS 1kg 750g

Water 350ml 300ml

Oil 3 tsp 2 tsp

Salt 2 tsp 1½ tsp

Sugar 2 tsp 1½ tsp

Bread flour 650g /

41⁄3 cups

500g /

31⁄3 cups

Bread

improver

1 tsp 3⁄4 tsp

Tandaco yeast 1½ tsp 1¼ tsp

SETTING: 6 (FRENCH) LIGHT/MEDIUM/DARK

Traditional Favourites continued

SEQUENCE FOR ‘WHOLEWHEAT’ SETTING:

SIZE CRUST 1ST

KNEAD

2ND

KNEAD

1ST

RISE

PUNCH

DOWN

2ND

RISE

PUNCH

DOWN

3RD

RISE

BAKE

TIME

TOTAL

TIME

1kg

LIGHT 3 min 20 min 30 min 10

secs

20 min 6 secs 65 min 48

min

3hr

06min

MEDIUM 3 min 20 min 30 min 10

secs

20 min 6 secs 65 min 53

min

3hr

11min

DARK 3 min 20 min 30 min 10

secs

20 min 6 secs 65 min 55

min

3hr

13min

750g

LIGHT 3 min 20 min 30 min 10

secs

20 min 6 secs 65 min 43

min

3hr

01min

MEDIUM 3 min 20 min 30 min 10

secs

20 min 6 secs 65 min 48

min

3hr

06min

DARK 3 min 20 min 30 min 10

secs

20 min 6 secs 65 min 50

min

3hr

08min

ADD-IN BEEPS:

The Baker’s Oven ‘beeps’ 8 times at 5 minutes before the end of the second knead. Extra ingredients

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

100% WHOLEMEAL BREAD

INGREDIENTS 1kg 750g

Water 380ml 320ml

Oil 2½ tbl 2 tbl

Salt 2 tsp 1½ tsp

Sugar 3 tbl 2½ tbl

Wholemeal plain

flour

560g /

33⁄4 cups

450g /

3 cups

Gluten flour 3 tbl 2½ tbl

Milk powder 2 tbl 1½ tbl

Bread improver 1 tsp 3⁄4 tsp

Tandaco yeast 2 tsp 1½ tsp

SETTING: 3 (WHOLEWHEAT)

LIGHT/MEDIUM/DARK

Traditional Favourites continued

Abbrevations: tsp = teaspoon tbl = tablespoon

Abbrevations: tsp = teaspoon tbl = tablespoon R8

MULTIGRAIN BREAD

INGREDIENTS 1kg 750g

Water 370ml 310ml

Oil 3 tbl 2 tbl

Salt 2 tsp 1½ tsp

Sugar 3 tbl 2 tbl

Bread flour 375g /

2½ cups

300g /

2 cups

Wholemeal plain

flour

225g /

1½ cups

150g /

1 cup

Gluten flour 2 tbl 1 tbl

Milk powder 2 tbl 1½ tbl

Bread improver 1 tsp 3⁄4 tsp

Sunflower seeds 3½ tbl 3 tbl

Kibble wheat 3½ tbl 3 tbl

Whole linseeds 2½ tbl 2 tbl

Sesame seeds 2½ tbl 2 tbl

Cracked

buckwheat

1½ tbl 1 tbl

Tandaco yeast 1½ tsp 1¼ tsp

SETTING: 3 (WHOLEWHEAT)

LIGHT/MEDIUM/DARK

Flavoured White BreadTraditional Favourites continued

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

Place ingredients into the bread pan, in the

exact order listed in the recipe.

Wipe spills from outside of bread pan.

Lock the bread pan into position in the baking

chamber and close the lid.

Press ‘SELECT’ to access the setting as

specified in the following recipes. Each bread

setting and the dough setting will default to

1kg MEDIUM (crust colour).

Press ‘LOAF SIZE’ to select 750g (0.75KG) if

required.

Press ‘CRUST’ once for DARK or twice for

LIGHT if required.

Press ‘START’.

At the end of the program, press ‘STOP’.

Remove bread from bread machine and bread

pan. Cool on rack.

ADD-IN BEEPS:

The Baker’s Oven ‘beeps’ 8 times at 5 minutes

before the end of the second knead. Extra

ingredients such as fruit, nuts, etc. should be

added at this time.

PUMPKIN & PEPITA BREAD

INGREDIENTS 1kg 750g

(0.75KG)

Water 220ml 180ml

Oil 3 tbl 2 tbl

Cooked pumpkin,

well drained &

mashed

175g /

¼ cup

140g /

½ cup

Salt 2 tsp 1½ tsp

Sugar 2 tbl 1½ tbl

Bread flour 600g /

4 cups

450g /

3 cups

Milk powder 2 tbl 1½ tbl

Bread improver 1 tsp 3⁄4 tsp

Gluten flour 3 tsp 2 tsp

Ground cumin 1 tsp 3⁄4 tsp

Ground nutmeg ½ tsp ¼ tsp

Tandaco yeast 1½ tsp 1¼ tsp

 ADD AT THE BEEPS:

Pepita seeds 80g /

½ cup

50g /

1⁄3 cup

SETTING: 1 (BASIC) LIGHT/MEDIUM/DARK

Ensure the collapsible kneading blade

is in the upright position before adding

ingredients.

Note

Abbrevations: tsp = teaspoon tbl = tablespoon

Abbrevations: tsp = teaspoon tbl = tablespoon R10

Flavoured White Bread continued

SWEET CORN & CAPSICUM BREAD

INGREDIENTS 1kg 750g

Water 240ml 210ml

Oil 3 tbl 2 tbl

Salt 2 tsp 1½ tsp

Sugar 2½ tbl 2 tbl

Canned

creamed corn

4½ tbl 4 tbl

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

Milk powder 2 tbl 1½ tbl

Gluten flour 3 tsp 2 tsp

Bread improver 1½ tsp 1 tsp

Cajun seasoning 1 tsp ½ tsp

Tandaco yeast 1½ tsp 1¼ tsp

 ADD AT THE BEEPS:

Canned corn

kernels, drained

& dried

2½ tbl 2 tbl

Chopped red

capsicum

2½ tbl 2 tbl

SETTING: 1 (BASIC) LIGHT/MEDIUM/DARK

Flavoured White Bread continued

CARROT & EDAM BREAD

INGREDIENTS 1kg 750g

Water 270ml 250ml

Oil 3 tbl 2 tbl

Salt 1¾ tsp 1½ tsp

Sugar 2½ tbl 2 tbl

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

Gluten flour 3 tsp 3 tsp

Bread

improver

1 tsp 1 tsp

Milk powder 2 tbl 2 tbl

Dried dill 1¼ tsp 1 tsp

Cracked black

peppercorns

1¼ tsp 1 tsp

Tandaco yeast 1½ tsp 1¼ tsp

 ADD AT THE BEEPS:

Grated carrot 60g / 2⁄3 cup 45g / ½ cup

Grated Edam

cheese

70g / 2⁄3 cup 50g / ½ cup

Finely chopped

shallots

1½ tbl 1 tbl

SETTING: 1 (BASIC) LIGHT/MEDIUM/DARK

GRAIN MUSTARD & HERB BREAD

INGREDIENTS 1kg 750g

Water 300ml 280ml

Oil 3 tbl 2 tbl

Salt 1½ tsp 1 tsp

Sugar 2½ tbl 2 tbl

Bread flour 600g /

4 cups

450g /

3 cups

Bread improver 1 tsp 1 tsp

Milk powder 2 tbl 1½ tbl

Wholegrain mustard 1 tbl 3 tsp

Tandaco yeast 1½ tsp 1¼ tsp

 ADD AT THE BEEPS:

Fresh mixed herbs

of your choice,

chopped

4 tbl 3 tbl

SETTING: 1 (BASIC) LIGHT/MEDIUM/DARK

PEANUT SATE BREAD

INGREDIENTS 1kg 750g

Water 320ml 270ml

Oil 2 tbl 1 tbl

Laksa Curry Mix 1½ tbl 1 tbl

Salt 1¼ tsp 1 tsp

Sugar 2 tbl 1 tbl

Bread flour 600g /

4 cups

450g /

3 cups

Gluten flour 3 tsp 3 tsp

Bread improver 1 tsp 1 tsp

Milk powder 2 tbl 2 tbl

Tandaco yeast 1¾ tsp 1½ tsp

 ADD AT THE BEEPS:

Crushed nuts 70g / 1⁄3 cup 50g / ¼ cup

SETTING: 1 (BASIC) LIGHT/MEDIUM/DARK

Abbrevations: tsp = teaspoon tbl = tablespoon

R11

Abbrevations: tsp = teaspoon tbl = tablespoon R12

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.

Flavoured Sweet Bread

SEQUENCE FOR ‘SWEET’ SETTING:

SIZE CRUST 1ST

KNEAD

2ND

KNEAD

1ST

RISE

PUNCH

DOWN

2ND

RISE

PUNCH

DOWN

3RD

RISE

TOTAL

TIME

1kg

LIGHT 5 min 20 min 40 min 10 secs 25 min 7 secs 55 min 55

min

3hr

20min

MEDIUM 5 min 20 min 40 min 10 secs 25 min 7 secs 55 min 62

min

3hr

27min

DARK 5 min 20 min 40 min 10 secs 25 min 7 secs 55 min 68

min

3hr

33min

750g

LIGHT 5 min 20 min 40 min 10 secs 25 min 7 secs 55 min 50

min

2hr

15min

MEDIUM 5 min 20 min 40 min 10 secs 25 min 7 secs 55 min 57

min

3hr

22min

DARK 5 min 20 min 40 min 10 secs 25 min 7 secs 55 min 63

min

3hr

28min

ADD-IN BEEPS:

The Baker’s Oven ‘beeps’ 8 times at 5 minutes before the end of the second knead. Extra ingredients

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

Flavoured Sweet Bread continued

Procedure

Place ingredients into the bread pan, in the

exact order listed in the recipe.

Wipe spills from outside of bread pan.

Lock the bread pan into position in the baking

chamber and close the lid.

Press ‘SELECT’ to access the setting as

specified in the following recipes. Each bread

setting and the dough setting will default to

1kg MEDIUM (crust colour).

Press ‘LOAF SIZE’ to select 750g (0.75KG) if

required.

Press ‘CRUST’ once for DARK or twice for

LIGHT if required.

Press ‘START’.

At the end of the program, press ‘STOP’.

Remove bread from bread machine and bread

pan. Cool on rack.

Ensure the collapsible kneading blade

is in the upright position before adding

ingredients.

Note

Abbrevations: tsp = teaspoon tbl = tablespoon

R13

Abbrevations: tsp = teaspoon tbl = tablespoon R14

Flavoured Sweet Bread continuedFlavoured Sweet Bread continued

RICH FRUIT LOAF

INGREDIENTS 1kg 750g

Water 340ml 290ml

Oil 3 tbl 2 tbl

Salt 1½ tsp 1½ tsp

Grated orange

rind

2½ tsp 2 tsp

Brown sugar 2½ tbl 2 tbl

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

Gluten flour 3 tsp 2 tsp

Bread

improver

1 tsp 3⁄4 tsp

Milk powder 2 tbl 11⁄2 tbl

Mixed spice 1 tbl 3⁄4 tbl

Tandaco yeast 1½ tsp 1¼ tsp

 ADD AT THE BEEPS:

Fruit medley 60g / 1⁄3 cup 45g / ¼ cup

Sultanas 2 tbl 1 tbl

Prunes,

chopped

1½ tbl 1 tbl

Glace cherries,

halved

1½ tbl 1 tbl

SETTING: 7 (SWEET) LIGHT/MEDIUM/DARK

LEMON & POPPY SEED BREAD

INGREDIENTS 1kg 750g

Water 310ml 250ml

Lemon Butter

Spread

3 tbl 2 tbl

Oil 1½ tbl 1 tbl

Salt 2 tsp 1½ tsp

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

Bread improver 1 tsp 3⁄4 tsp

Milk powder 2 tbl 11⁄2 tbl

Tandaco yeast 1½ tsp 1¼ tsp



COMBINE THE FOLLOWING & ADD AT THE BEEPS:

Grated lemon

rind

2½ tsp 2 tsp

Poppy seeds 2 tbl 1½ tbl

Oil 1½ tbl 1 tbl

SETTING: 7 (SWEET) LIGHT/MEDIUM/DARK

STRAWBERRY & PISTACHIO LOAF

INGREDIENTS

1kg 750g

Water 270ml 250ml

Strawberry

jam

3 tbl 3 tbl

Oil 3 tbl 2 tbl

Salt 1½ tsp 1¼ tsp

Bread flour 560g /

33⁄4 cups

450g /

3 cups

Gluten flour 3 tsp 2 tsp

Bread

improver

1 tsp 3⁄4 tsp

Milk powder 2 tbl 1½ tbl

Tandaco yeast 1½ tsp 1¼ tsp

 ADD AT THE BEEPS:

Strawberry

Fruit Bars,

chopped

70g /

3½ bars

60g /

3 bars

Pistachio nuts,

choppped

3½ tbl 3 tbl

SETTING: 7 (SWEET) LIGHT/MEDIUM/DARK

LIME & CARAWAY BREAD

INGREDIENTS 1kg 750g

Water 300ml 250ml

Lime

marmalade

3 tbl 3 tbl

Oil 3 tbl 2 tbl

Salt 2 tsp 1½ tsp

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

Bread

improver

1 tsp 1 tsp

Milk powder 2 tbl 1½ tbl

Tandaco yeast 1½ tsp 1¼ tsp

 ADD AT THE BEEPS:

Grated lime

rind

2½ tsp 2 tsp

Caraway seeds

2½ tsp 2 tsp

SETTING: 7 (SWEET) LIGHT/MEDIUM/DARK

Abbrevations: tsp = teaspoon tbl = tablespoon

R15

Abbrevations: tsp = teaspoon tbl = tablespoon R16

GLACE PEAR & GINGER BREAD

INGREDIENTS

1kg 750g

Water 330ml 270ml

Oil 3 tbl 2 tbl

Salt 1¾ tsp 1¼ tsp

Light brown

sugar

2½ tbl 2 tbl

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

Gluten flour 3 tsp 3 tsp

Bread

improver

1 tsp 1 tsp

Milk powder 2 tbl 2 tbl

Tandaco yeast 1½ tsp 1¼ tsp

 ADD AT THE BEEPS:

Glace pear,

chopped

60g / 1⁄3 cup 45g / ¼ cup

Glace ginger,

chopped

60g / ½ cup 30g / ¼ cup

SETTING: 7 (SWEET) LIGHT/MEDIUM/DARK

APPLE SPICE BREAD

INGREDIENTS

1kg 750g

Water 360ml 280ml

Oil 3 tbl 2 tbl

Salt 2 tsp 1½ tsp

Sugar 1½ tbl 1 tbl

Bread flour 600g /

4 cups

450g /

3 cups

Gluten flour 1 tbl 3 tsp

Bread improver 1 tsp 3⁄4 tsp

Milk powder 2 tbl 11⁄2 tbl

Mixed spice 1 tbl 3 tsp

Tandaco yeast 1½ tsp 1¼ tsp

 ADD AT THE BEEPS:

Dried apple,

chopped

40g / ½ cup 20g / ¼ cup

SETTING: 7 (SWEET) LIGHT/MEDIUM/DARK

Flavoured Sweet Bread continued

CHOC RAISIN & PEANUT BREAD

INGREDIENTS

1kg 750g

Water 320ml 270ml

Oil 3 tbl 2 tbl

Salt 2 tsp 1½ tsp

Sugar 2½ tbl 2 tbl

Bread flour 560g /

3¾ cups

450g /

3 cups

Bread improver 1 tsp 3⁄4 tsp

Milk powder 2 tbl 11⁄2 tbl

Tandaco yeast 1½ tsp 1¼ tsp

 ADD AT THE BEEPS:

Choc Peanuts 55g / 1⁄3 cup 40g / ¼ cup

Choc Raisins 55g / 1⁄3 cup 40g / ¼ cup

SETTING: 7 (SWEET) LIGHT/MEDIUM/DARK

TRIPLE BANANA BREAD

INGREDIENTS

1kg 750g

Water 250ml 210ml

Oil 2 tbl 2 tbl

Banana,

ripened,

mashed

135g /

1⁄3 cup

100g /

¼ cup

Salt 2 tsp 1½ tsp

Sugar 2 tbl 1½ tbl

Bread flour 560g /

33⁄4 cups

450g /

3 cups

Bread improver 1 tsp 3⁄4 tsp

Milk powder 2 tbl 11⁄2 tbl

Tandaco yeast 1½ tsp 1¼ tsp

 ADD AT THE BEEPS:

Dried banana

chips, crushed

2½ tbl 2 tbl

Banana fruit

bars, chopped

60g /

2½ bars

40g /

2 bars

SETTING: 7 (SWEET) LIGHT/MEDIUM/DARK

Flavoured Sweet Bread continued

Abbrevations: tsp = teaspoon tbl = tablespoon

R17

Abbrevations: tsp = teaspoon tbl = tablespoon R18

The recipes in this section use ingredients such as wholemeal flour, rye flour and other grains or cereals.

The wholewheat 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.

Wholemeal Flavoured Bread

Procedure

Place ingredients into the bread pan, in the

exact order listed in the recipe.

Wipe spills from outside of bread pan.

Lock the bread pan into position in the baking

chamber and close the lid.

Press ‘SELECT’ to access the setting as

specified in the following recipes. Each bread

setting and the dough setting will default to

1KG MEDIUM (crust colour).

Press ‘LOAF SIZE’ to select 750g (0.75KG) if

required.

Press ‘CRUST’ once for DARK or twice for

LIGHT if required.

Press ‘START’.

At the end of the program, press ‘STOP’.

Remove bread from bread machine and bread

pan. Cool on rack.

ADD-IN BEEPS:

The Baker’s Oven ‘beeps’ 8 times at 5 minutes

before the end of the second knead. Extra

ingredients such as fruit, nuts, etc. should be

added at this time.

Ensure the collapsible kneading blade is in the

upright position before adding ingredients.

Note

50/50 WHOLEMEAL BREAD

INGREDIENTS

1kg 750g

Water 370ml 300ml

Oil 3 tbl 2 tbl

Salt 2 tsp 1½ tsp

Sugar 3 tbl 2 tbl

Wholemeal

plain flour

300g / 2 cups 225g / 1½ cups

Bread flour 300g / 2 cups 225g / 1½ cups

Gluten flour 2 tbl 1½ tbl

Bread

improver

1 tsp 3⁄4 tsp

Milk powder 2 tbl 1½ tbl

Tandaco

yeast

1½ tsp 1¼ tsp

SETTING: 3 (WHOLEWHEAT)

LIGHT/MEDIUM/DARK

FIBRE PLUS WHOLEMEAL BREAD

INGREDIENTS

1kg 750g

Water 370ml 310ml

Oil 3 tbl 2 tbl

Salt 2 tsp 1½ tsp

Brown sugar 3 tbl 2 tbl

Wholemeal plain

flour

375g /

2½ cups

300g /

2 cups

Bread flour 225g /

1½ cups

150g /

1 cup

Wheat bran 3 tbl 2 tbl

Wheat germ 3 tbl 2 tbl

Cracked wheat 1½ tbl 1 tbl

Gluten flour 2½ tbl 2 tbl

Bread improver 1 tsp 3⁄4 tsp

Milk powder 2 tbl 11⁄2 tbl

Tandaco yeast 1½ tsp 1¼ tsp

SETTING: 3 (WHOLEWHEAT)

LIGHT/MEDIUM/DARK

Wholemeal Flavoured Bread continued

BRAN FLAKE BREAD

INGREDIENTS

1kg 750g

Water 390ml 320ml

Oil 3 tbl 2 tbl

Salt 2 tsp 1½ tsp

Light brown

sugar

4 tbl 3 tbl

Wholemeal

plain flour

300g /

2 cups

225g /

1½ cups

Bread flour 300g /

2 cups

225g /

1½ cup

Gluten flour 2½ tbl 2 tbl

Bread improver 1 tsp 1 tsp

Milk powder 2 tbl 2 tbl

Tandaco yeast 1½ tsp 1¼ tsp

 ADD AT THE BEEPS:

Bran Flake

cereal

40g / 2⁄3 cup 30g / ½ cup

SETTING: 3 (WHOLEWHEAT)

LIGHT/MEDIUM/DARK

Abbrevations: tsp = teaspoon tbl = tablespoon

R19

Abbrevations: tsp = teaspoon tbl = tablespoon R20

LIGHT RYE BREAD

INGREDIENTS

1kg 750g

Water 320ml 270ml

Oil 3 tbl 2 tbl

Golden syrup 2 tbl 1½ tbl

Salt 2 tsp 1½ tsp

Bread flour 415g /

2¾ cups

300g /

2 cups

Rye flour 240g /

2 cups

180g /

1½ cups

Gluten flour 2 tbl 1 tbl

Bread improver 1 tsp 3⁄4 tsp

Milk powder 2 tbl 1½ tbl

Tandaco yeast 2 tsp 1½ tsp

SETTING: 3 (WHOLEWHEAT)

LIGHT/MEDIUM/DARK

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.

Wholemeal Flavoured Bread continued

SOY & LINSEED BREAD

INGREDIENTS 1kg 750g

Water 370ml 310ml

Oil 3 tbl 2 tbl

Salt 2 tsp 1½ tsp

Sugar 2½ tbl 2 tbl

Wholemeal plain

flour

300g /

2 cups

225g /

1½ cups

Bread flour 300g /

2 cups

225g /

1½ cup

Soy flour 2½ tbl 2 tbl

Gluten flour 3 tbl 2 tbl

Bread improver 1 tsp 3⁄4 tsp

Milk powder 2 tbl 11⁄2 tbl

Tandaco yeast 1½ tsp 1¼ tsp

 ADD AT THE BEEPS:

Linseeds 2½ tbl 2 tbl

Soy Grits 2½ tbl 2 tbl

SETTING: 3 (WHOLEWHEAT)

LIGHT/MEDIUM/DARK

Procedure

Place ingredients into the bread pan, in the

exact order listed in the recipe.

Wipe spills from outside of bread pan.

Lock the bread pan into position in the baking

chamber and close the lid.

Press ‘SELECT’ to access the setting as

specified in the following recipes. Each bread

setting and the dough setting will default to

1KG MEDIUM (crust colour).

Press ‘LOAF SIZE’ to select 750g (0.75KG) if

required.

Press ‘CRUST’ once for DARK or twice for

LIGHT if required.

Press ‘START’.

At the end of the program, press ‘STOP’.

Remove bread from bread machine and bread

pan. Cool on rack.

Ensure the collapsible kneading blade is in the

upright position before adding ingredients.

Note

Abbrevations: tsp = teaspoon tbl = tablespoon

R21

Abbrevations: tsp = teaspoon tbl = tablespoon R22

Rapid Bread continued

SEQUENCE FOR ‘BASIC RAPID’ SETTING:

SIZE CRUST 1ST

KNEAD

2ND

KNEAD

1ST

RISE

PUNCH

DOWN

2ND

RISE

PUNCH

DOWN

3RD

RISE

BAKE

TIME

TOTAL

TIME

1kg

LIGHT 3 min 18 min 15 min 10

secs

10 min 12

secs

32 min 42

min

2hr

00min

MEDIUM 3 min 18 min 15 min 10

secs

10 min 12

secs

32 min 50

min

2hr

08min

DARK 3 min 18 min 15 min 10

secs

10 min 12

secs

32 min 54

min

2hr

12min

750g

LIGHT 3 min 18 min 15 min 10

secs

10 min 12

secs

32 min 37

min

1hr

55min

MEDIUM 3 min 18 min 15 min 10

secs

10 min 12

secs

32 min 45

min

2hr

03min

DARK 3 min 18 min 15 min 10

secs

10 min 12

secs

32 min 49

min

2hr

07min

ADD-IN BEEPS:

The Baker’s Oven ‘beeps’ 8 times at 5 minutes before the end of the second knead. Extra ingredients

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

BASIC WHITE LOAF

INGREDIENTS

1kg 750g

Water 340ml 290ml

Oil 3 tbl 2 tbl

Salt 2 tsp 1½ tsp

Sugar 2½ tbl 2 tbl

Bread flour 650g /

43⁄4 cups

450g /

3 cups

Bread improver 1 tsp 3⁄4 tsp

Milk powder 2½ tbl 2 tbl

Tandaco yeast 2¼ tsp 2 tsp

SETTING: 2 (BASIC RAPID)

LIGHT/MEDIUM/DARK

SEQUENCE FOR ‘WHOLEWHEAT RAPID’

SETTING:

SIZE CRUST 1ST

KNEAD

2ND

KNEAD

1ST

RISE

PUNCH

DOWN

2ND

RISE

PUNCH

DOWN

3RD

RISE

BAKE

TIME

TOTAL

TIME

1kg

LIGHT 3 min 18 min 26 min 10

secs

16 min 6 secs 58 min 45

min

2hr

46min

MEDIUM 3 min 18 min 26 min 10

secs

16 min 6 secs 58 min 50

min

2hr

51min

DARK 3 min 18 min 26 min 10

secs

16 min 6 secs 58 min 57

min

2hr

58min

750g

LIGHT 3 min 18 min 26 min 10

secs

16 min 6 secs 58 min 40

min

2hr

41min

MEDIUM 3 min 18 min 26 min 10

secs

16 min 6 secs 58 min 45

min

2hr

46min

DARK 3 min 18 min 26 min 10

secs

16 min 6 secs 58 min 52

min

2hr

53min

ADD-IN BEEPS:

The Baker’s Oven ‘beeps’ 8 times at 5 minutes before the end of the second knead. Extra ingredients

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

100% WHOLEMEAL BREAD

INGREDIENTS

1kg 750g

Water 340ml 300ml

Oil 2 tbl 1½ tbl

Salt 1½ tsp 1 tsp

Sugar 3 tbl 2½ tbl

Wholemeal plain

flour

600g /

4 cups

450g /

3 cups

Gluten flour 3 tbl 2 tbl

Bread improver 1 tsp 3⁄4 tsp

Milk powder 2½ tbl 2 tbl

Tandaco yeast 2¼ tsp 2 tsp

SETTING: 4 (WHOLEWHEAT RAPID)

LIGHT/MEDIUM/DARK

Rapid Bread continued

Abbrevations: tsp = teaspoon tbl = tablespoon

R23

Abbrevations: tsp = teaspoon tbl = tablespoon R24

Dough Dough continued

Procedure

Place ingredients into the bread pan, in the

exact order listed in the recipe.

Wipe spills from outside of bread pan.

Lock the bread pan into position in the baking

chamber and close the lid.

Press ‘SELECT’ to setting 9 (‘DOUGH’).

Press ‘LOAF SIZE’ to select 750g (0.75KG) if

required.

Press ‘START’.

At the end of the program, press ‘STOP’.

Remove bread pan from the baking chamber

and remove dough from the bread pan. Dough

is now ready for hand-shaping, rising and

baking.

ADD-IN BEEPS:

Do not sound on the ‘DOUGH’ setting.

Ensure the collapsible kneading blade is in the

upright position before adding ingredients.

Note

The weight of the shaped and baked dough will

vary depending on recipe style.

Note

SEQUENCE FOR ‘DOUGH’ SETTING:

SIZE 1ST

KNEAD

2ND

KNEAD

1ST

RISE

TOTAL

TIME

1kg 3 min 27 min 60 min 1hr

30min

750kg 3 min 27 min 60 min 1hr

25min

TO MAKE A MASTER DOUGH:

WHITE BREAD DOUGH

INGREDIENTS

1kg 750g

Full cream

milk, scalded &

cooled

350ml 260ml

Egg yolk 1 1

Butter or oil 2 tbl 1½ tbl

Salt 1 tsp 3⁄4 tsp

Sugar 1 tbl 1½ tbl

Bread flour 560g /

3¾ cups

400g /

22⁄3 cups

Bread improver 1 tsp ¾ tsp

Tandaco yeast 2¼ tsp 1¾ tsp

SETTING: 9 (DOUGH)

SWEET DOUGH

INGREDIENTS

1kg 750g

Water 290ml 220ml

Egg, lightly

beaten

1 x 60g 1 x 60g

Butter or oil 2 tbl 1 tbl

Salt 1 tsp ¾ tsp

Sugar 2 tbl 1½ tbl

Bread flour 525g /

3½ cups

400g /

22⁄3 cups

Milk powder 3 tbl 2 tbl

Bread improver 1 tsp ¾ tsp

Tandaco yeast 2¼ tsp 1¾ tsp

SETTING: 9 (DOUGH)

WHOLEMEAL DOUGH

INGREDIENTS

1kg 750g

Water 310ml 250ml

Oil 2 tbl 1½ tbl

Salt 1 tsp ¾ tsp

Sugar 2 tbl 1½ tbl

Wholemeal

plain flour

450g /

3 cups

375g /

2½ cups

Gluten flour 2 tbl 1½ tbl

Bread improver 1 tsp 3⁄4 tsp

Milk powder 2 tbl 1½ tbl

Tandaco yeast 2¼ tsp 13⁄4 tsp

SETTING: 9 (DOUGH)

MULTIGRAIN DOUGH

INGREDIENTS

1kg 750g

Water 320ml 250ml

Oil 2 tbl 1½ tbl

Salt 1 tsp ¾ tsp

Sugar 2 tbl 1½ tbl

Bread flour 300g /

2 cups

225g /

1½ cups

Wholemeal plain

flour

150g / 1 cup 115g / ¾ cup

Gluten flour 1 tbl 3 tsp

Bread improver 1 tsp ¾ tsp

Milk powder 2 tbl 1½ tbl

Sunflower

seeds

3 tbl 2 tbl

Kibble wheat 3 tbl 2 tbl

Whole linseeds 2 tbl 1½ tbl

Sesame seeds 2 tbl 1½ tbl

Cracked

buckwheat

1 tbl ¾ tbl

Tandaco yeast 2¼ tsp 13⁄4 tsp

SETTING: 9 (DOUGH)

Abbrevations: tsp = teaspoon tbl = tablespoon

R25

Abbrevations: tsp = teaspoon tbl = tablespoon R26

Dough continued

SHAPING IDEAS FOR MASTER DOUGHS:

BREAD ROLLS

Take a quantity of one of the Master Dough

recipes.

Divide 1kg dough into quantity into 16 equal

pieces (or the 750g dough quantity into 12

equal pieces). Knead each piece and shape

into a round.

Place rolls together on a lightly greased baking

tray.

Cover rolls with lightly greased plastic food

wrap and stand in a warm area for 30 minutes

or until doubled in size.

Remove wrap, brush tops of rolls with milk.

Bake in a preheated oven at 200ºC for 12-15

minutes or until cooked and golden brown.

STICKY CINNAMON ROLLS

Take a 1kg quantity of Sweet Dough.

Roll dough out to a 40cm x 38cm square.

Melt 3 tablespoons of butter. Brush half over

dough. Combine 4 tablespoons brown sugar,

70g / ½ cup finely chopped pecan nuts with

1½ tablespoons ground cinnamon and sprinkle

over rolled out dough.

Drizzle remaining melted butter over sugar

mixture. Roll up widthwise and cut into 2cm

thick slices.

Place on a lightly greased baking tray, 5cm

apart. Cover with lightly greased plastic food

wrap and stand in a warm area for 20 minutes

or until doubled in size. Remove wrap.

Bake in a preheated oven at 180ºC for 25-30

minutes or until golden brown. Brush with

Gelatine Glaze (recipe on page R43) whilst still

hot, then drizzle with Vanilla Glaze (recipe on

page R43).

WHOLEWHEAT HONEY ROLLS

Replace the sugar in the Wholemeal Dough

with honey.

Divide completed 1kg dough into 16 equal

pieces (or the 750g into 12 equal pieces).

Knead each piece and shape into rounds.

Place rolls close together on a lightly greased

baking tray.

Cover rolls with lightly greased plastic food

wrap and stand in a warm area for 50-60

minutes or until doubled in size.

Remove wrap, brush tops of rolls with milk.

Bake in a preheated oven at 200ºC for 12-15

minutes or until cooked and golden brown.

Brush with Gelatine Glaze (recipe on page R43)

while still hot, if desired.

DOUGHNUTS

Take a quantity of Sweet Dough (either 1kg or

750g).

Turn out onto a lightly floured surface and roll

out to 1 cm thickness. Cut into 5.5cm rounds,

using a pastry cutter.

Place a teaspoon of strawberry jam on half

the rounds, top with remaining rounds. Press

edges together with fingers and place onto

greased trays. Cover loosely with lightly

greased plastic food wrap and stand in a warm

area until doubled in size. Remove wrap.

Cook doughnuts in hot oil, a few at a time until

golden brown and cooked through. Drain on

absorbent paper. Combine ½ cup sugar with

1 tablespoon of ground cinnamon. Toss hot

Doughnuts in sugar mixture. Serve warm.

APPLE TWIST

Take a 1kg quantity of Sweet Dough.

Roll dough out into a 30cm x 50cm rectangle.

Cut into 4 strips lengthwise.

Combine 300g can of pie apples, 1⁄3 cup mixed

dried fruit and 1⁄3 cup desiccated coconut,

then spoon mixture equally down the centre of

each strip. Fold each strip in half lengthwise,

over the mixture, and seal edges by pressing

together. Roll into a sausage shape.

Twist 2 shapes together, secure the ends and

place on a greased baking tray. Repeat with

remaining shapes.

Cover loosely with lightly greased plastic food

wrap and stand in a warm area for 20 minutes

or until doubled in size. Remove plastic food

wrap.

Bake in a preheated oven at 180ºC for 20-25

minutes or until golden brown.

Slide apple twists onto a wire rack. Brush

with Gelatine Glaze (recipe on page R43)

whilst still hot. Stand for 5-10 minutes before

serving.

HOT CROSS BUNS

Include 1 tablespoon of ground cinnamon and

1 tablespoon ground mixed spice with dry

ingredients when making 1kg Sweet Dough

recipe.

Remove dough at completion of cycle, knead

in 150g / 1cup sultanas and 45g / ¼ cup

mixed peel.

Divide dough into 18 pieces and shape into

rounds. Place close together on a lightly

greased baking tray.

Cover loosely with lightly greased plastic food

wrap and leave to stand in a warm area for 20

minutes or until doubled in size.

Blend together 2 tablespoons of 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.

Bake in a preheated oven 190ºC for 15-20

minutes or until golden brown.

Slide buns from baking tray onto a wire rack.

If desired, brush Hot Cross Bun Glaze (recipe

on page R43) over hot buns. Stand for 5-10

minutes before serving.

HAM & PICKLE ROLLS

Roll out a 750g quantity of Multigrain Dough

into a rectangle shape approximately 25cm x

40cm. Measure half way across the width of

the rectangle then use a knife to lightly score

down the entire length of the dough.

Spread 3 tablespoons of mustard pickles over

one half of the dough, then top with 3 slices

finely sliced ham.

Roll up the filled side of the dough lengthwise,

like a Swiss Roll, to encase the filling. Turn

dough over and repeat with the same quantity

of mustard pickles and ham on the opposite

half of the dough. Then roll in the same

manner to reach the first roll and form a

double scroll.

Trim the ends then cut into 2.5cm slices.

Place slices, cut side upwards, onto a lightly

greased baking tray.

Cover loosely with lightly greased plastic food

wrap and allow to stand in a warm area until

doubled in size. Remove wrap. Brush with

milk.

Bake at 190ºC for 20-25 minutes or until

cooked and golden brown.

Dough continued

Abbrevations: tsp = teaspoon tbl = tablespoon

R27

Abbrevations: tsp = teaspoon tbl = tablespoon R28

PIZZA & FOCACCIA DOUGHS

The ‘Dough’ setting is suitable to use for all your

favourite pizza and focaccia recipes.

Procedure

Place ingredients into the bread pan, in the

exact order listed in the recipe.

Wipe spills from outside of bread pan.

Lock the bread pan into position in the baking

chamber and close the lid.

Press ‘SELECT’ to setting 9 (‘DOUGH’).

Press ‘LOAF SIZE’ to select 750g (0.75KG) if

required.

Press ‘START’. For a softer more pliable

texture remove pizza or focaccia dough from

the bread pan 30 minutes before completion

of the ‘DOUGH’ setting.

Press ‘STOP’. The Dough is now ready for

hand-shaping and baking

Ensure the collapsible kneading blade is in the

upright position before adding ingredients.

Note

Dough continued

FOCACCIA DOUGH

INGREDIENTS

1kg 750g

Water 325ml 250ml

Olive oil 2 tbl 2 tbl

Salt 1½ tsp 1 tsp

Sugar 3 tsp 2 tsp

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

Tandaco

yeast

2½ tsp 2 tsp

SETTING: 9 (DOUGH)

Suggested toppings:

Olive oil, herbs, rock salt, sliced black olives.

Handshaping

For thick Focaccia:

Divide a 1kg Focaccia dough quantity into two.

Knead and press each half into two lightly

greased 20cm x 30cm lamington pans.

Loosely cover with lightly greased plastic food

wrap and stand in a warm area for 30 minutes

or until doubled in size.

Remove wrap, brush dough with olive oil and

sprinkle with herbs or rock salt and olives.

Bake in a preheated oven at 200ºC for 25-30

minutes or until golden brown.

For a thinner Focaccia:

Roll a 750g focaccia dough quantity on a

lightly greased baking tray until 2cm thick.

Prepare as for a thick Focaccia.

PIZZA DOUGH

INGREDIENTS

1kg 750g

Water 325ml 250ml

Olive oil 2 tbl 1½ tbl

Salt 1½ tsp 1 tsp

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

Tandaco

yeast

2½ tsp 2 tsp

SETTING: 9 (DOUGH)

Suggested toppings:

Tomato paste, mushrooms, capsicums, onions,

tomatoes, capers, pineapple pieces, olives, herbs,

salami, ham, anchovies, sardines, cheese (i.e.

grated Mozzarella, Parmesan).

Handshaping

Roll 1kg pizza dough on a lightly floured

surface into 2 x 25cm rounds for a thick based

pizza or into 4 x 20cm rounds for thinner

based pizzas. The 750g pizza quantity can be

used for smaller sized pizzas.

Place onto a lightly greased baking tray.

Spread or sprinkle pizza with selected pizza

toppings.

Bake in a preheated oven at 200ºC for 12-15

minutes or until base is cooked and topping

heated through.

Dough continued

Abbrevations: tsp = teaspoon tbl = tablespoon

R29

Abbrevations: tsp = teaspoon tbl = tablespoon R30

Yeast Free & Muffin Bread

Yeast Free Bread is a simple bread and 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 five minutes of kneading.

If the dough is too slack and running down onto

the base of the pan, add small amounts of flour

or bread mix 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 (cup, spoons and weighing

scales) for accuracy. There will be a weight

variance in each baked loaf in this section.

The ‘PRESET TIMER’ should not 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 should be at room temperature.

Add ingredients in the order listed in the

recipe.

Note

Yeast Free & Muffin Bread continued

Procedure

Add liquid ingredients to bread pan.

Sift dry ingredients together and add to bread

pan.

Wipe spills from outside of bread pan. Lock

bread pan into baking chamber.

Press ‘SELECT’ button to setting 8 (‘YEAST

FREE’). The setting will default to 1KG MEDIUM

(crust colour).

Press ‘LOAF SIZE’ to select 750g (0.75KG) if

required.

Press ‘CRUST’ once for DARK or twice for

LIGHT if required.

Press ‘START’.

With machine still running, use a plastic

spatula to scrape mixture from the sides,

corners and base of bread pan, and add

additions if applicable.

After ingredients have mixed together well,

close the lid and leave the bread machine to

complete the program.

After baking, press ‘STOP’.

Remove bread from bread machine and bread

pan. Cool on rack.

Ensure the collapsible kneading blade is in the

upright position before adding ingredients.

Note

10.

11.

SEQUENCE FOR ‘YEAST FREE’ SETTING:

SIZE CRUST 1ST KNEAD 2ND KNEAD BAKE TIME TOTAL TIME

1kg

LIGHT 3min 7min 90min* 1hr 40min*

MEDIUM 3min 7min 90min 1hr 40min

DARK 3min 7min 95min 1hr 45min

750g

LIGHT 3min 7min 85min* 1hr 25min*

MEDIUM 3min 7min 85min 1hr 25min

DARK 3min 7min 90min 1hr 30min

* Baking temperature is lower.

ADD-IN BEEPS:

Do not sound on the ‘YEAST FREE’ setting.

PLAIN WHITE DAMPER

LIQUID

INGREDIENTS

1kg 750g

Water 375ml 270ml

Oil 1½ tbl 1 tbl

DRY INGREDIENTS

White bread

flour

560g /

3¾ cups

450g /

3 cups

Bread improver 1¼ tsp 1 tsp

Sugar 2½ tsp 2 tsp

Salt ¾ tsp ½ tsp

Milk powder 2½ tsp 2 tsp

Baking powder 2 tbl 1½ tbl

SETTING: 8 (YEAST FREE)

PLAIN WHOLEMEAL DAMPER

LIQUID

INGREDIENTS

1kg 750g

Water 390ml 310ml

Oil 1½ tbl 1 tbl

DRY

INGREDIENTS

Wholemeal

plain flour

375g /

2½ cups

300g /

2 cups

White bread

flour

190g /

1¼ cups

150g /

1 cup

Bread improver 1¼ tsp 1 tsp

Sugar 2½ tsp 2 tsp

Salt ¾ tsp ½ tsp

Milk powder 2½ tsp 2 tsp

Baking powder 2 tbl 1½ tbl

SETTING: 8 (YEAST FREE)

Abbrevations: tsp = teaspoon tbl = tablespoon

R31

Abbrevations: tsp = teaspoon tbl = tablespoon R32

Yeast Free & Muffin Bread continued

WHITE BREAD MIX DAMPER

LIQUID

INGREDIENTS

1kg 750g

Water 375ml 270ml

Oil 1½ tbl 1 tbl

DRY

INGREDIENTS

White bread

mix

560g /

3¾ cups

450g /

3 cups

Baking

powder

2 tbl 1½ tbl

SETTING: 8 (YEAST FREE)

WHOLEMEAL BREAD MIX DAMPER

LIQUID

INGREDIENTS

1kg 750g

Water 375ml 270ml

Oil 1½ tbl 1 tbl

DRY

INGREDIENTS

Wholemeal

bread mix

375g /

2½ cups

300g /

2 cups

White bread

mix

190g /

1¼ cups

150g /

1 cup

Baking

powder

2 tbl 1½ tbl

SETTING: 8 (YEAST FREE)

CHEESE & SPRING VEGETABLE BREAD

LIQUID

INGREDIENTS

1kg 750g

Water 375ml 270ml

Oil 1½ tbl 1 tbl

DRY INGREDIENTS

White bread

flour

560g /

3¾ cups

450g /

3 cups

Bread improver 1¼ tsp 2 tsp

Sugar 2½ tsp ½ tsp

Salt 3⁄4 tsp ½ tsp

Spring vegetable

soup mix

60g / 1½ tbl 40g / 1 tbl

Milk powder 2½ tsp 2 tsp

Baking powder 2 tbl 1½ tbl

ADDITIONS:

Grated Cheddar

cheese

80g / ¾ cup 65g / ½ cup

SETTING: 8 (YEAST FREE)

ORANGE SWEET POTATO BREAD

LIQUID

INGREDIENTS

1kg 750g

Buttermilk 225ml 175ml

Golden syrup 3 tbl 2 tbl

Orange sweet

potato, cooked,

mashed,

drained

310g /

1¼ cups

250g /

1 cup

DRY INGREDIENTS

White bread

flour

375g /

2½ cups

300g /

2 cups

Bread improver 1¼ tsp 1 tsp

Salt 3⁄4 tsp ½ tsp

Baking powder 2 tbl 1½ tbl

SETTING: 8 (YEAST FREE)

PASSIONFRUIT BUTTER BREAD

LIQUID

INGREDIENTS

1kg 750g

Water 250ml 200ml

Passionfruit in

syrup (170g can)

1½ cans 1 can

DRY INGREDIENTS

Self-raising flour 560g /

3¾ cups

450g /

3 cups

Bread improver 1¼ tsp 1 tsp

Light brown

sugar

1½ tbl 1 tbl

Baking powder 3 tsp 2 tsp

SETTING: 8 (YEAST FREE)

Yeast Free & Muffin Bread continued

CURRANT MALTED SPICE BREAD

LIQUID

INGREDIENTS

1kg 750g

Water 250ml 190ml

Oil 1½ tbl 1 tbl

DRY INGREDIENTS

Liquid malt 1½ tbl 1 tbl

Self-raising flour 560g /

3¾ cups

450g /

3 cups

Bread improver 1¼ tsp 1 tsp

Dark brown

sugar

1⁄3 cup ¼ cup

Mixed spice 1 tbl 3 tsp

Baking powder 2½ tsp 2 tsp

ADDITIONS:

Currants 75g / ½ cup 50g / 1⁄3 cup

SETTING: 8 (YEAST FREE)

Abbrevations: tsp = teaspoon tbl = tablespoon

R33

Abbrevations: tsp = teaspoon tbl = tablespoon R34

Gluten Free Bread Gluten Free Bread continued

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 (cup, 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 that 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.

Procedure

Mix liquid ingredients together in a bowl. (Do

not use an electric mixer or a whisk as this

will aerate the mixture.)

Mix dry ingredients together in a large bowl.

Do not sift.

Use a pliable spatula to combine the liquid and

dry ingredients. Mix to a soft dough ensuring

all ingredients are well combined. Fold in

additions, if applicable.

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.

Press ‘SELECT’ button to setting 5 (GLUTEN

FREE). The setting will default to 1KG MEDIUM

(crust colour).

Press ‘LOAF SIZE’ to select 750g (0.75KG) if

required.

Press ‘CRUST’ once for DARK or twice for

LIGHT if required.

Press ‘START’.

After baking, press ‘STOP’.

Remove bread from bread machine and bread

pan. Cool on rack.

Ensure the collapsible kneading blade is in the

upright position before adding ingredients.

Note

•

10.

SEQUENCE FOR ‘GLUTEN FREE’ SETTING:

SIZE CRUST 1ST KNEAD 2ND KNEAD 1ST RISE BAKE TIME TOTAL TIME

1kg

LIGHT 3 min 17 min 50 min 45 min 1hr 55min

MEDIUM 3 min 17 min 50 min 55 min 2hr 05min

DARK 3 min 17 min 50 min 65 min 2hr 15min

750g

LIGHT 3 min 17 min 50 min 40 min 1hr 50min

MEDIUM 3 min 17 min 50 min 50 min 2hr 00min

DARK 3 min 17 min 50 min 60 min 2hr 10min

GLUTEN FREE COUNTRY STYLE BREAD

LIQUID

INGREDIENTS

1kg 750g

Water 330ml 250ml

Oil 3 tbl 2½ tbl

Eggs (60g) 3 2

Cider vinegar 1 tsp ¾ tsp

DRY INGREDIENTS

White rice flour 320g /

2 cups

240g /

1½ cups

Potato flour 220g /

1¼ cups

170g /

1 cup

Soy flour 50g / 1⁄3 cup 40g / ¼ cup

Tapioca flour

(arrowroot)

75g / ½ cup 55g / 1⁄3 cup

Sugar ¼ cup 2½ tbl

Salt 1½ tsp 1 tsp

Milk powder ½ cup 1⁄3 cup

Guar or Xanthan

Gum

1 tbl ¾ tbl

Tandaco yeast 2 tsp 1½ tsp

SETTING: 5 (GLUTEN FREE)

LIGHT/MEDIUM/DARK

Abbrevations: tsp = teaspoon tbl = tablespoon

R35

Abbrevations: tsp = teaspoon tbl = tablespoon R36

GLUTEN FREE WHOLESOME SEED BREAD

LIQUID

INGREDIENTS

1kg 750g

Water 330ml 250ml

Olive oil 3 tbl 2½ tbl

Eggs (60g) 3 2

Cider vinegar 1 tsp ¾ tsp

DRY INGREDIENTS

Brown rice

flour

320g /

2 cups

240g /

1½ cups

Potato flour 220g /

1¼ cups

170g /

1 cup

Soy flour 50g / 1⁄3 cup 40g / ¼ cup

Tapioca flour

(arrowroot)

75g / ½ cup 55g / 1⁄3 cup

Dark brown

sugar

¼ cup 2½ tbl

Salt 1½ tsp 1 tsp

Milk powder ½ cup 1⁄3 cup

Guar or Xanthan

Gum

1 tbl ¾ tbl

LSA mix,

(Linseed,

Sunflower &

Almond)

¼ cup 2 tbl

Carraway or

Cumin seeds

2 tbl 1½ tbl

Tandaco yeast 2 tsp 1½ tsp

SETTING: 5 (GLUTEN FREE)

LIGHT/MEDIUM/DARK

Gluten Free Bread continued

GLUTEN FREE SPICY SULTANA BREAD

LIQUID

INGREDIENTS

1kg 750g

Water 330ml 250ml

Olive oil 3 tbl 2½ tbl

Eggs (60g) 3 2

Cider vinegar 1 tsp ¾ tsp

DRY INGREDIENTS

Brown rice flour 320g /

2 cups

240g /

1½ cups

Potato flour 220g /

1¼ cups

170g /

1 cup

Soy flour 50g / 1⁄3 cup 40g / ¼ cup

Tapioca flour

(arrowroot)

75g / ½ cup 55g / 1⁄3 cup

Light brown

sugar

¼ cup 2½ tbl

Salt 1½ tsp 1 tsp

Milk powder ½ cup 1⁄3 cup

Guar or Xanthan

Gum

1 tbl ¾ tbl

Mixed spice 2 tbl 1½ tbl

Tandaco yeast 2 tsp 1½ tsp

ADDITIONS:

Sultanas 100g / 2⁄3 cup 75g / ½ cup

SETTING: 5 (GLUTEN FREE)

LIGHT/MEDIUM/DARK

VARIATION:

Substitute sultanas with other dried fruit, chopped to

a suitable size such as raisins, dates, apricots, etc.

GLUTEN FREE CHEESY CHEDDAR BREAD

LIQUID

INGREDIENTS

1kg 750g

Water 330ml 250ml

Olive oil 1½ tbl 1 tbl

Eggs (60g) 3 2

Cider vinegar 1 tsp ¾ tsp

DRY INGREDIENTS

White rice 320g /

2 cups

240g /

1½ cups

Potato flour 220g /

1¼ cups

170g /

1 cup

Soy flour 50g / 1⁄3 cup 40g / ¼ cup

Tapioca flour

(arrowroot)

75g / ½ cup 55g / 1⁄3 cup

Dark brown

sugar

¼ cup 2½ tbl

Salt 1½ tsp 1 tsp

Milk powder ½ cup 1⁄3 cup

Guar or Xanthan

Gum

1 tbl ¾ tbl

Tandaco yeast 2 tsp 1½ tsp

ADDITIONS:

Cheddar cheese,

grated

130g / 1 cup 100g / ¾ cup

SETTING: 5 (GLUTEN FREE)

LIGHT/MEDIUM/DARK

Gluten Free Bread continued

Abbrevations: tsp = teaspoon tbl = tablespoon

R37

Abbrevations: tsp = teaspoon tbl = tablespoon R38

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 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.

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 up to a tablespoon of

bread mix extra. The dough should be forming

into a smooth round ball.

Note

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.

Procedure

Place ingredients into the bread pan, in the

exact order listed in the recipe.

Wipe spills from outside of bread pan.

Lock the bread pan into position in the baking

chamber and close the lid.

Press ‘SELECT’ to the setting as specified in

the following recipes.

Press ‘LOAF SIZE’ to select 750g (0.75KG) if

required.

Press ‘CRUST’ once for DARK or twice for

LIGHT if required.

Press ‘START’.

At the end of the program, press ‘STOP’.

Remove bread from the baking chamber. Cool

on rack.

Ensure the collapsible kneading blade is in the

upright position before adding ingredients.

Note

‘BASIC’ or ‘BASIC RAPID’ settings can be used

for white bread mix recipes. However, loaves

baked on the ‘BASIC RAPID’ will not be as

highly risen as those baked on the ‘BASIC’

setting. Add 1⁄4 tsp extra yeast when using a

Rapid setting, if desired.

Note

A lighter textured bread can be achieved by

using the ‘BASIC BREAD’ setting for grain bread

mix recipes. Also substituting a tablespoon of

water with a tablespoon of oil will give a more

tender crumb and a browner, crisper crust.

Tip

WHITE PREPACKAGED BREAD MIXES

Prepackaged Bread Mixes continued

DEFIANCE WHITE BREAD MIX

INGREDIENTS

1kg 750g

Water 350ml 315ml

Bread mix 600g /

4 cups

500g /

33⁄4 cups

Defiance yeast 2 tsp 13⁄4 tsp

SETTING: 1 (BASIC) LIGHT/MEDIUM/DARK

DEFIANCE CRUSTY WHITE BREAD MIX

INGREDIENTS

1kg 750g

Water 350ml 300ml

Bread mix 600g /

4 cups

500g /

33⁄4 cups

Defiance yeast 2 tsp 11⁄2 tsp

SETTING: 1 (BASIC) LIGHT/MEDIUM/DARK

LAUCKE CRUSTY WHITE BREAD MIX

INGREDIENTS

1kg 750g

Water 415ml 310ml

Bread mix 600g / 4 cups 450g / 3 cups

Laucke yeast 1 tsp 3⁄4 tsp

SETTING: 6 (FRENCH) LIGHT/MEDIUM/DARK

LAUCKE SUPER SOFT WHITE BREAD MIX

INGREDIENTS

1kg 750g

Water 400ml 300ml

Bread mix 600g / 4 cups 450g / 3 cups

Laucke yeast 1 tsp 13⁄4 tsp

SETTING: 1 (FRENCH) LIGHT/MEDIUM/DARK

KITCHEN COLLECTION WHITE

BREAD MIX

INGREDIENTS

1kg 750g

Water 350ml 300ml

Bread mix 600g /

4 cups

500g /

31⁄3 cups

Kitchen

Collection yeast

21⁄4 tsp 2 tsp

SETTING: 1

(BASIC) LIGHT/MEDIUM/DARK

Abbrevations: tsp = teaspoon tbl = tablespoon

R39

Abbrevations: tsp = teaspoon tbl = tablespoon R40

Prepackaged Bread Mixes continued

GRAIN PREPACKAGED BREAD MIXES

Prepackaged Bread Mixes continued

DEFIANCE GRAIN BREAD MIX

INGREDIENTS

1kg 750g

Water 375ml 320ml

Bread mix 600g /

4 cups

500g /

31⁄3 cups

Defiance yeast 2 tsp 11⁄2 tsp

SETTING: 3 (WHOLEWHEAT) LIGHT/MEDIUM/DARK

LAUCKE MULTIGRAIN SOY & LINSEED

BREAD MIX

INGREDIENTS

1kg 750g

Water 430ml 320ml

Bread mix 600g /

4 cups

450g /

3 cups

Laucke yeast 1½ tsp 1¼ tsp

SETTING: 6 (FRENCH) LIGHT/MEDIUM/DARK

LAUCKE GERMAN GRAIN BREAD MIX

INGREDIENTS

1kg 750g

Water 460ml 300ml

Bread mix 600g /

4 cups

450g /

3 cups

Laucke yeast 1½ tsp 1¼ tsp

SETTING: 6

(FRENCH) LIGHT/MEDIUM/DARK

KITCHEN COLLECTION GRAIN

BREAD MIX

INGREDIENTS

1kg 750g

Water 360ml 310ml

Bread mix 600g /

4 cups

500g /

31⁄3 cups

Kitchen

Collection yeast

21⁄4 tsp 2 tsp

SETTING: 3

(WHOLEWHEAT) LIGHT/MEDIUM/DARK

KITCHEN COLLECTION SOY & LINSEED

BREAD MIX

INGREDIENTS

1kg 750g

Water 360ml 310ml

Bread mix 600g /

4 cups

500g /

31⁄3 cups

Kitchen

Collection yeast

21⁄4 tsp 2 tsp

SETTING: 3

(WHOLEWHEAT) LIGHT/MEDIUM/DARK

LAUCKE BIO-FORT GOLDEN

WHOLEMEAL BREAD MIX

INGREDIENTS

1kg 750g

Water 445ml 330ml

Bread mix 600g /

4 cups

450g /

3 cups

Laucke yeast 1½ tsp 1¼ tsp

SETTING: 6 (FRENCH) LIGHT/MEDIUM/DARK

WHOLEMEAL PREPACKAGED BREAD MIXES

KITCHEN COLLECTION WHOLEMEAL

BREAD MIX

INGREDIENTS

1kg 750g

Water 375ml 350ml

Bread mix 600g /

4 cups

500g /

31⁄3 cups

Defiance yeast 2¼ tsp 2 tsp

SETTING: 3 (WHOLEWHEAT) LIGHT/MEDIUM/DARK

RYE PREPACKAGED BREAD MIXES

LAUCKE SOURDOUGH RYE BREAD MIX

INGREDIENTS

1kg 750g

Water 480ml 330ml

Bread mix 600g / 4 cups 450g / 3 cups

Laucke yeast 3⁄4 tsp 3⁄4 tsp

SETTING: 6 (FRENCH) LIGHT/MEDIUM/DARK

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

Abbrevations: tsp = teaspoon tbl = tablespoon

R41

Abbrevations: tsp = teaspoon tbl = tablespoon R42

Just Jam Just Jam continued

FOR BEST RESULTS:

Always use the exact amount of sugar, fruit

and Jam Setta. Do not reduce sugar stated in

recipes or use substitutes.

Use only fresh, ripe fruit for best flavour and

natural pectin level.

Remove stems or pits from fruit before slicing.

Do not puree fruit. Jam should contain pieces

of fruit. Fruit can be chopped with a food

processor, using a pulse action.

Recipes should not exceed 3½ cups. Weigh fruit

after slicing.

The gel, texture, flavour, aroma and colour of

the cooled jam may vary when compared to

commercially made jams. The natural pectin,

ripeness, juiciness, etc. of the fruit used will

influence the finished product.

Due to the natural pectin of some fruits, if

the jam appears to be thickening before the

total cooking time has elapsed and no further

cooking is required, press the ‘STOP’ button

then complete the bottling procedure.

‘Jam Setta’ is a jam setting mixture it contains

the ingredient ‘pectin’ which is a naturally

occurring substance found in fresh fruit. It is

this pectin in fruit which when cooked produces

a gel. The addition of ‘Jam Setta’ in our recipes

ensures a thicker setting action occurs. This

product is available at most supermarkets in

50g sachets.

The ‘Preset Timer’ cannot be use for recipes in

this section.

All recipes use local ingredients and Australian

Standard Metric measuring tools (cup, spoons and

weighing scales) for accuracy.

•

Procedure

With the standard kneading blade in position

inside bread pan, add the ingredients to the

bread pan.

Wipe spills from outside of the bread pan.

Lock the bread pan into position in the baking

chamber and close the lid.

Press ‘SELECT’ to setting 10 (‘JAM’).

Press ‘START’.

The bread machine will preheat for 15 minutes

before any movement occurs in the pan. After

preheating, the jam will be cooked and mixed

for approximately 50 minutes. The entire cycle

takes 1 hour 5 minutes.

The bread machine will ‘beep’ when the

setting is complete.

Press ‘STOP’.

Use oven mitts to remove the bread pan.

Pour the hot jam into warm, dry, sterilised

jars, leaving 1.25cm from the top of the jar.

Seal immediately and label. Jam will thicken

upon cooling and storage.

SEQUENCE FOR ‘JAM’ SETTING:

PREHEAT MIX/COOK TOTAL TIME

15 min 50 min 1hr 05min

Do not use the collapsible kneading blade

when making jam.

Note

10.

Preparation of Jars for Jam

Soak jars in warm water until label is easy to

remove. Remove any wet cardboard liners from

lids of jars. Wash jars and lids in hot, soapy water.

Rinse well in hot water, do not wipe dry.

Place jars and metal lids onto an oven tray. Place

into a preheated oven 100ºC for 15-20 minutes

or until completely dry. Remove from oven using

oven mitts and use immediately.

It is important that these recipes are measured

accurately, otherwise the ingredients may boil

over, making cleaning difficult.

TWO FRUIT MARMALADE

INGREDIENTS

Oranges, sliced thinly 300g

Lemons, sliced thinly 100g

Sugar 1 cup

Jam Setta 1 tbl

SETTING: 10 (JAM)

STRAWBERRY JAM

INGREDIENTS

Strawberries, hulled & chopped 400g

Sugar 1 cup

Jam Setta 1 tbl

SETTING: 10 (JAM)

KIWIFRUIT JAM

INGREDIENTS

Kiwifruit, peeled & sliced 400g

Sugar 1 cup

Jam Setta 1 tbl

SETTING: 10 (JAM)

PLUM JAM

INGREDIENTS

Blood plums, peeled, deseeded &

chopped

400g

Sugar 1 cup

Jam Setta 1 tbl

SETTING: 10 (JAM)

TOMATO & PINEAPPLE JAM

INGREDIENTS

Tomatoes, peeled, seeded & finely

chopped

250g

Pineapple flesh, finely chopped 150g

Sugar 1 cup

Jam Setta 1 tbl

SETTING: 10 (JAM)

MANGO & PEACH JAM

INGREDIENTS

Peaches, seeded & finely chopped 200g

Mango flesh, finely chopped 200g

Sugar 1 cup

Jam Setta 1 tbl

SETTING: 10 (JAM)

CREATE YOUR OWN JAM RECIPES

INGREDIENTS

Chopped fruit of your choice 400g

Sugar (depending on pectin level of

fruit used)

1-1½ cups

Jam Setta 1 tbl

SETTING: 10 (JAM)

Abbrevations: tsp = teaspoon tbl = tablespoon

R43

R44

Glazes Notes

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

2⁄3 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

Combine ingredients in a small mixing bowl

and stir until smooth and thin enough to

drizzle.

After baking, press ‘STOP’. Remove bread

from Baker’s Oven and bread pan. Place on

rack.

Coat top of loaf with glaze. Cool on rack.

GELATINE GLAZE

3 tablespoons water

1½ tablespoons sugar

3 teaspoons gelatine

Procedure

Place ingredients in a small saucepan,

stir over low heat until sugar and gelatine

dissolves.

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

Combine egg and water until smooth. Do not

whisk. Strain through a sieve if required.

Open the lid 15 minutes before the end of the

baking cycle, brush glaze over bread. Sprinkle

with seeds if desired.

Close the lid and continue baking.

R45

R46

NotesNotes

Breville Bakers Oven Bbm300 Instructions And Recipes

BBM300 to the manual bdc74388-73fb-4119-a5d3-9055dd9a0638

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