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Baker’s Oven

Electronic Bread Maker

INSTRUCTIONS FOR USE

AND RECIPE BOOK

© Copyright. Breville Pty. Limited 2004

Due to continual improvements in design or otherwise,

the product you purchase may differ slightly from

the one illustrated in this booklet.

PRINTED ON

RECYCLED PAPER

Model BB280

Issue 1/04 Model BB280

Breville is a registered trademark of Breville Pty. Ltd.

ABN 98 000 092 928

Breville Customer Service Centre

Australian Customers

✉Breville Customer Service Centre

Locked Bag 2000

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: 09 271 3980

Fax 0800 288 513

Email Customer Service askus@breville.com.au

www.breville.com.au

Page

Breville Recommends Safety First 4

Know your Breville Baker’s Oven 6

Bread and Dough Settings 8

How to Use the Preset Timer 9

Using the Bake Only Setting 10

Beginner’s Guide to Baking Your First Loaf 11

Weighing and Measuring 17

The Vital Ingredients 18

Hints and Tips to Better Bread Making 22

Questions and Answers 23

Control Panel Messages 26

Troubleshooting – Recipe 28

Troubleshooting – Machine 30

Care and Cleaning 32

Easy Bake Recipes 34

White and Savoury Breads 34

Rapid Bread 37

Sweeter Flavoured Bread 39

French Bread 42

Yeast Free Bread 43

Wholemeal and Grain Breads 45

Dough 48

Prepackaged Bread Mixes 52

Glazes 56

Baker’s Oven

CONTENTS

Congratulations

2

Congratulations on the purchase of your new Breville

Baker’s Oven.

•Always switch the appliance to OFF, switch

the power off at the power outlet and then

remove the plug when the appliance is

not being used and before cleaning.

•The appliance is not intended for use

by young children or infirm persons

without supervision.

•Young children should be supervised

to ensure that they do not play with

the appliance.

•Regularly inspect the power cord, plug and

actual appliance for any damage. If found

damaged in any way, immediately cease

use and return the entire appliance to the

nearest authorized Breville Service Centre

for examination, replacement or repair.

•Any maintenance other than cleaning

should be performed at an authorized

Breville Service Centre.

•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.

5

4

•Do not place the bread machine near the

edge of a bench or table during operation.

Ensure the surface is level, clean and free

of water, flour, etc. Vibration during the

kneading cycles may cause the machine

to move slightly.

•Do not place this appliance on or near a

hot gas or electric burner or where it

could touch a heated oven. Position the

appliance a minimum distance of 10cm

away from walls. This will help prevent

the possibility of wall discolouration due

to radiated heat.

•Always operate the bread machine on a

stable and heat-resistant surface. Do not

use on a cloth-covered surface, near

curtains or other flammable materials.

•Always ensure that there is dough or bread

in the breadpan inserted in the bread

machine when a baking cycle is in operation

or when the Bake Only setting is selected.

•Do not place anything on top of the lid.

Do not cover the air vents whilst the

bread machine is in use.

•Do not touch hot surfaces. Allow the

bread machine to cool down before

cleaning any parts.

•Use oven mitts when removing the hot

bread pan and the bread from the pan.

•Do not place hands inside the bread

machine while in operation. Avoid contact

with moving parts.

•Do not pour any ingredient directly into

the baking chamber. Place ingredients

into the bread pan only.

•Do not leave the lid standing open for

extended periods of time.

•Always make sure the kneading blade is

removed from the base of the baked loaf

prior to slicing.

•Do not immerse the bread pan in water.

Doing so may interfere with the free

movement of the drive shaft. Wash only

the interior of the bread pan.

•Keep the inside and the outside of the

appliance clean. Follow the cleaning

instructions provided in this book.

•This appliance is for household use only.

•Do not use this appliance for anything

other than its intended use. Do not

use outdoors.

•Unwind the cord before use.

•Do not let the cord hang over the edge of

a table or counter, touch hot surfaces or

become knotted.

•Do not immerse cord, plug or appliance in

water or any other liquid.

BREVILLE RECOMMENDS SAFETY FIRST

We at Breville 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 BREAD MACHINE

7

6

LED window display

Easy to use control panel

Bakes 750g and 1kg loaves

13 hour preset timer

8 automatic programs

for bread and dough

Power interruption

protection

Start/Stop button

Oven (baking chamber)Large viewing window Bread pan

KNOW YOUR BREVILLE BAKER’S OVEN KNOW YOUR BREVILLE BAKER’S OVEN cont’d

Display Window The Display Window shows firstly the setting and crust colour selected,

then automatically changes to show the total time for the setting. When

the Start button is pressed the time displayed (in hours and minutes) is

the time remaining until the selected setting is completed.

Menu Press this button to select the 8 automatic settings available. These

settings are listed on Page 8 “Bread and Dough Setting Selections”.

Each time the Menu button is pressed, the setting is changed and a red

light illuminates alongside the setting selected. The setting selected is

also shown on the Display Window as a number between1 to 8.

Crust Press the Crust button to select the 3 crust colours available for the

bread settings only. The colour selected is shown on the Display

Window as a letter P, H or L.

P = Medium crust colour

H = Dark crust colour

L = Light crust colour

Timer Use the Preset Timer to delay the start of the selected program. Press

the + or – buttons (which will move time up or down in 10 minute

increments) to preset the timer (Refer page 9).

Start/Stop The Baker’s Oven features a combined Start/Stop button.

To Start: Press the Start button to commence the selected program or

begin timer countdown for the Preset Timer.

To Stop: To stop and cancel the bread machine in mid-cycle the Stop button

must be pressed down and held for 5-10 seconds until the machine beeps

and the Display Window is reset. This will result in the program being

cancelled. DO NOT PRESS THE ‘STOP’ BUTTON when checking the bread

as this will cancel the cycle. The machine will not continue operation.

MAIN FEATURES OF THE CONTROL PANEL

The Control Panel is activated by switching the bread machine on at the power point and at the

ON/OFF switch located under the right-hand side of the appliance.

The Control Panel is designed to perform

several functions. The LED display indicates

the setting and crust colour selection then the

completion time for the setting. The various

buttons are used to set the functions and to

start or stop the bread machine. The buttons

should be pressed firmly. A soft “beep” sound

is made as each button is pressed.

SETTING 1. BASIC

When the bread machine is switched on the

Display Window will show 1P (Basic bread

Medium crust colour). For a Dark or Light

crust colour, press the Crust button once for

H(Dark), twice for L(Light).

SETTING 2. RAPID

Press the Menu button once and the Display

Window will show 2P (Rapid bread, Medium

crust colour). For a Dark or Light crust

colour, press the Crust button once for H

(Dark), twice for L(Light).

This setting has shorter kneading and

rising times.

SETTING 3. SWEET

Press the Menu button twice and the Display

Window will show 3P (Sweet bread, Medium

crust colour). For a Dark or Light crust

colour, press Crust button once for H(Dark),

twice for L(Light).

This setting is suitable for sweeter style

breads as the rising times are longer and

the baking temperature is lower.

SETTING 4. FRENCH

Press the Menu button three times and the

Display Window will show 4P (French bread,

Medium crust colour). For a Dark or Light

crust colour, press Crust button once for H

(Dark), twice for L(Light).

This setting is suitable for breads lower in

fat and sugar as the rising times are longer

and the baking temperature is higher. It will

produce a coarsely textured crumb with a

harder crust.

SETTING 5. YEAST FREE

Press the Menu button four times and the

Display Window will show 5P (Yeast Free,

Medium crust colour). For a Dark or Light

crust colour, press Crust button once for

H(Dark), twice for L(Light).

This setting uses doughs that rely on baking

powder or bicarbonate of soda as the raising

agent. Recipes for this cycle can be found in

the “Yeast Free” section of this book.

SETTING 6. WHOLEWHEAT

Press the Menu button five times and the

Display Window will show 6P (Wholewheat

bread, Medium crust colour). For a Dark or

Light crust colour, press Crust button once

for H(Dark), twice for L(Light).

SETTING 7. DOUGH

Press the Menu button six times and the

Display Window will show 7(Dough). Crust

selection is not available on this setting.

This setting takes 1hour 30 minutes to

complete. Remove the dough from the bread

machine, hand shape, allow to rise again in

a warm area then bake in a conventional

oven. Instructions and recipes for Bread

Rolls, Buns, Pizza and Focaccia are also

included in the Dough section of this book.

SETTING 8. BAKE ONLY

Press the Menu button seven times and the

Display Window will show 8(Bake Only).

Crust selection is not available on this setting.

This setting is designed to allow extra baking

of up to 1 hour if required. For those who

enjoy a crispier crust extend the baking time

or for added interest to your loaf try the

delicious topping or melt ideas on page 10.

BREAD AND DOUGH SETTINGS HOW TO USE THE PRESET TIMER

8

The Baker’s Oven Preset Timer lets you

wake up to the aroma of fresh baked bread

in the morning. You can set the timer up to

13 hours in advance before you require the

baked loaf.

Recipes using perishable ingredients

should not be made using the Preset Timer

1. To bake a loaf of bread on the Basic

Medium Bread setting using the Preset

Timer, follow the steps 1-7 under the

heading ‘Beginners Guide to Your First

Loaf’ on pages 11-13.

2. To preset the timer use the + or – buttons

on the control panel to enter the number

of hours in which you want your bread to

be ready (the amount of time shown in the

Display Window will include the total

setting time). To set the time, press the

+ button or – button the appropriate

number of times until you see the required

number of hours and minutes displayed.

Each time the + button is pressed the

timer advances 10 minutes.

Each time the - button is pressed the

timer is set back 10 minutes.

Hold down the + or- buttons for speedier

adjustments. If an error is made during or

after your selection, press the Stop button

twice and begin your selection again.

3. Press the Start button. The colon (:) in the

time displayed begins to flash indicating

that the Preset Timer has started. The

remaining time will count down in one

minute increments. When the time display

indicates ‘0:00’, baking is complete.

Example

Before leaving for work at 8.00 a.m., you

wish to make a loaf of White Bread and

have it ready for dinner at 6.00 p.m.

(10 hours later):

•Press the + button until 10:00 hours

appears in the Display Window.

•Press the Start button.

•The Baker’s Oven will start making the

bread at the appropriate time for it to be

ready at exactly 6.00 p.m.

9

The Preset Timer cannot be

used with the Yeast Free

Bread and Bake Only settings.

The Preset Timer cannot be

used for all recipes.

Individual recipes will

specify if not suitable.

It is advisable before using

the Preset Timer for the

first time to test the recipe.

It is also advisable to weigh

and measure ingredients

accurately to ensure the

correct ratio of flour, water

and other ingredients is used.

Use the Baker’s Oven in an

area not affected by

extremes of heat and coldness

to ensure efficient operation.

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 750g or 1kg loaf of bread. The actual weight

of the baked loaf will vary depending on the

weight of raw ingredients used. Before making

your first loaf, remove any promotional stickers

from the Baker’s Oven. Do not remove the

Baker’s Oven logo located on the front panel of

the bread machine.

STEP 1. OPEN THE LID AND

REMOVE THE BREAD PAN

Open the lid and remove the bread pan from

the machine by holding the handle and

lifting straight up.

Always remove the 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 blade be washed with warm soapy

water, rinsed and dried thoroughly. Do not

immerse the bread pan in water.

STEP 2. INSERT THE KNEADING

BLADE

It is important that the kneading blade is

properly inserted on the shaft in the base of

the bread pan by aligning the flat edge on

the inside of the kneading blade with the flat

side of the shaft. If the blade is not inserted

correctly the ingredients may not be mixed

and kneaded properly.

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 or the dough may not

mix correctly or rise sufficiently.

All ingredients should be at room

temperature 20 – 25°C. Ingredients should

be added in the following order:

1. Liquid ingredients

2. Fat/Oil

3. Dry ingredients: salt, sugar, flour

4. Dry yeast

BEGINNER’S GUIDE TO BAKING YOUR FIRST LOAF

11

The Bake Only setting of the Baker’s Oven

gives more versatility to your bread making.

The Bake Only setting is useful when

wishing to:

•Extend the baking time if a darker or

crisper loaf crust is required.

•Crispen loaves already baked and cooled

•Rewarm loaves already baked and cooled.

•Delay bake a finished dough.

•Melt or crispen toppings

TO USE THE BAKE ONLY

SETTING

1. Place the dough or bread into the bread

pan and insert into bread machine.

2. Press the Menu button seven times and

the Display Window will show 8and then

change automatically to 1:00.

3. Press the Start button. The Bake Only

setting will bake for 1 hour. This time

cannot be altered. If the total hour is not

required remove the bread after the

sufficient time had elapsed and press the

Stop button.

TRY THIS CREATIVE IDEA FROM

OUR TEST KITCHEN

1. When the baking cycle of a Bread

selection has finished, press the Stop

button and leave the bread in the bread

pan in the bread machine.

2. Combine 3 tablespoons cheddar cheese, 3

tablespoons finely chopped bacon and 2

teaspoons chopped fresh chives.

3. Open the bread machine lid and carefully

sprinkle combined ingredients over the

top of loaf. Close the lid.

4. Press the Menu button seven times and

the Display Window will show 8and then

change automatically to 1:00.

5. Press the Start button.

6. After sufficient baking time to melt

cheese and crisp bacon, press the Stop

button. Carefully remove bread from the

bread machine and bread pan. Allow to

cool on a rack.

USING THE BAKE ONLY SETTING

10

Always ensure that there

is dough or bread in the

bread pan inserted in the

bread machine when a

baking cycle is in operation

or when the Bake Only

setting is selected.

Press the Crust button once to select H

(dark crust) or twice to select L(light crust).

The crust selection is available on bread

settings 1-6.

STEP 8. START THE

BREAD MACHINE

Press the Start button to begin the bread

machine operation. The total setting time

will appear in the Display Window. The setting

time will count down in one minute increments.

The colon : between the hour and the minutes

displayed will flash throughout the kneading,

rising and baking cycles.

•The kneading cycles commence. During the

kneading cycles beeps will sound indicating

the correct time to add other ingredients.

Add-In Ingredient Beeper

The Baker’s Oven features an ‘Add-In

Ingredient Beeper’ which operates in the

Basic, Rapid, Sweet, French, Wholewheat

and Dough Settings. The bread machine will

sound 12 beeps at approximately 8 minutes

before the end of the second kneading cycle,

indicating the time to add any additional

fruit, nuts, herbs, chocolate, etc. required or

as specified in recipes.

The addition of ingredients at this time

assists with keeping fruits, etc. whole, rather

than being mashed through the dough

making it heavy.

BEGINNER’S GUIDE TO BAKING YOUR FIRST LOAF cont’d

13

STEP 4. RETURN THE BREAD

PAN TO THE MACHINE

Insert the bread pan into the machine as

follows:

1. Place the bread pan into the baking

chamber and locate the drive mechanism of

the pan directly onto the drive mechanism in

the baking chamber.

2. Push down on the bread pan firmly until it

clicks into position.

STEP 5. CLOSE THE LID

It is not recommended to open the lid during

operation except to check the consistency of

the dough and add additional ingredients in

the kneading cycle, or to glaze and add

seeds to the top of the loaf in the baking

cycle (Refer Page 56).

STEP 6. PLUG IN THE BREAD

MACHINE

Insert plug into a 230/240V volt power outlet.

Switch on at the power outlet and at the

ON/OFF switch under the bread machine.

The Display Window will show 1P then

automatically change to show the total time

3:00 for the setting (Basic bread, Medium

crust). A red light will illuminate beside

Basic on the Settings list on the Control

Panel.

STEP 7. SELECT THE BREAD

SETTING AND CRUST COLOUR

Press the Menu button until the Display

Window indicates the number of the required

setting. The red light on the Settings list will

also indicate the setting selected.

The letter P(Medium crust) will also show in

the Display Window when a bread setting is

selected.

BEGINNER’S GUIDE TO BAKING YOUR FIRST LOAF cont’d

12

The Basic, Rapid, Sweet,

French and Wholewheat

Bread settings are

programmed to make a 1kg

loaf. However, a 750g loaf

can be made on the same

setting. When making a 750g

loaf it is recommended to

remove the loaf 10 minutes

before the end of the baking

cycle. The weight of the

baked bread will vary

depending on the weight

of the raw ingredients

used (including the weight

of the water).

If using pre-packaged bread

mix, refer to recipes on

Page 52.

Mound the flour into the pan,

make a small hollow in the

centre and place the yeast

there. If the yeast contacts

the water before the kneading,

the bread may not rise well.

This is important when using

the Preset Timer.

Use oven mitts to remove the bread pan

from the bread machine and then gently

shake the bread out of the bread pan onto a

wire rack. Check that the kneading blade

has remained on the shaft in the pan. Place

the bread upright on the wire rack to cool. It

is recommended to allow the bread

sufficient time to cool before slicing.

STEP 11. SWITCH OFF AND

UNPLUG THE BREAD MACHINE

Press the Stop button on the Baker’s Oven.

The Display Window will reset to 1P. Switch

off at the ON/OFF button under the bread

machine, switch off at the power outlet and

remove the plug.

If wishing to make another loaf of bread,

allow approximately one hour for the

Baker’s Oven to cool before using again.

Leave the lid open to help the machine cool.

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

an error code E01 and rapid beeps will

sound. The Baker’s Oven cannot be

reprogrammed until the correct operating

temperature for kneading has been reached.

To store the bread machine ensure it is

completely cool, clean and dry. Place the

bread pan and kneading blade into the

baking chamber and close the lid. Do not

place heavy objects on the lid. Store the

bread machine upright.

BEGINNER’S GUIDE TO BAKING YOUR FIRST LOAF cont’d

15

Open the lid, gradually add the additional

ingredients to the dough as it is kneading.

Take care not to drop the ingredients over

the side of the bread pan into the baking

chamber, as these may burn and smoke

during the baking cycle. Close the lid.

DO NOT PRESS THE STOP BUTTON TO ADD

INGREDIENTS AS THIS WILL CANCEL THE

SELECTED PROGRAM.

•The rising cycles begin when the

kneading cycles end and the dough will

start to rise. During the rising cycles, the

dough will be degassed twice by the blade

moving at the end of the first and second

rising cycles. The dough rises fully in the

third rising cycle.

•The baking cycle commences when the

rising cycles end. The dough may rise a

little more at this time due to the

increasing heat expanding the gases

entrapped in the dough.

Steam may also come out of the vents on the

lid and obscure the viewing window for a

short time. This is a normal part of the

bread making process.

When the baking cycle has ended, the bread

machine will sound 5 ‘beeps’ and the Display

Window will read 0:00. The bread is now

ready to remove.

STEP 9. REMOVE THE

BREAD PAN

It is recommended to remove the bread at

the end of the baking cycle to retain the

crispness of the crust. However, if you do not

wish to remove the bread immediately, the

Baker’s Oven will automatically go into a

Keep Warm cycle, holding the temperature

of the bread for up to 60 minutes (except on

the Dough setting). Five beeps will sound

every five minutes throughout the Keep

Warm cycle.

STEP 10. TAKE THE BREAD OUT

OF THE PAN

BEGINNER’S GUIDE TO BAKING YOUR FIRST LOAF cont’d

14

RAPID BREAD and DOUGH

have two rising cycles with

one degassing of the dough.

YEAST FREE BREAD has one

shorter kneading cycle and

no rising cycles.

When baking has finished

and the bread has been

removed from the bread

pan, remove the kneading

blade from the pan using

oven mitts. Do not attempt to

remove the blade with your

bare hands, as it is very hot!

If the kneading blade sticks

to the shaft after removing

the bread from the pan, pour

warm water into the pan and

let it soak for approximately

10 minutes.

If the kneading blade bakes

into the bread, insert the thin

end of a wooden chopstick or

skewer into the blade hole

and pull out at an angle.

Baking bread is in part a science and each

ingredient plays an important role.

Care should be taken when weighing and

measuring ingredients to achieve accuracy

and consistency.

Recipes in this Instruction Book have been

developed using Australian Metric Weights

and Measurements.

The New Zealand tablespoon is 5ml less

than 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.

It is important to note that New Zealand

ingredients, especially flour and yeast, can

differ from Australian equivalents. In the

Vital Ingredients section (Pages 18) suitable

New Zealand products have been listed.

We suggest these New Zealand products be

substituted for the Australian products in the

Easy Bake Recipe Section.

For further New Zealand bread making

assistance Telephone: 0800 273 235.

METRIC WEIGHING SCALES

For accuracy and consistent results it is

recommended that a set of metric weighing

scales be used to weigh larger quantities as

they provide greater accuracy and

consistency than measuring cups.

Tare (zero) the scales with the container in

position then spoon or pour ingredients in

until the desired weight is achieved.

METRIC MEASURING CUPS

AND SPOONS

If using graduated metric measuring cups, it

is important to spoon 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 CUPS OR SPOONS

METRIC LIQUID

MEASURING JUGS

If using a graduated, metric measuring jug,

place jug on a flat surface and check for

accuracy at eye level.

DO NOT USE TABLEWARE JUGS OR

MEASURING CUPS

WEIGHING AND MEASURING

17

STEP 12. CUTTING THE BREAD

Before cutting the bread, check that the

kneading blade has been removed from the

bottom of the baked bread.

When the bread is cool, cut it on a firmly-

seated breadboard using a serrated-edge

knife or electric knife. A standard blade knife

is likely to 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 even slices every time when

using a serrated bread knife or electric

knife.

STEP 13. STORE THE BREAD

Store the bread in a freezer bag or a

sealable bread box. To store for more than a

few days, place the bread into a freezer bag,

expel the air, seal, label and date. Bread

may be frozen for up to one month.

BEGINNER’S GUIDE TO BAKING YOUR FIRST LOAF cont’d

16

Australian Metric Measurements Mls

1 teaspoon 5

1 tablespoon 20

1 cup 250

FOR NEW ZEALAND CUSTOMERS

New Zealand Metric Measurements

1 teaspoon 5

1 tablespoon 15

1 cup 250

In general, water weighs the

same in grams as it

measures in millilitres

Gluten Flour

Gluten Flour is made by extracting the

gluten portion from the wheat grain. Adding

gluten flour can improve the structure and

quality of bread when using low-protein,

plain, stone ground and whole meal flour.

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 ‘Kitchen Collection’,

‘Defiance’, and ‘Lowan’ are available

nationally from major supermarkets.

Recipes for these bread mix brands are listed

in the Easy Bake recipe section of this book.

For information on other brands of bread

mix contact the manufacturer listed on the

package.

NEW ZEALAND ONLY

Bread mix brands such as ‘Country Harvest’

are available.

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). Low fat or skim milk powder

can be used with good results. Soy milk

powder can also be used but produces a

denser loaf. Fresh milk should not be

substituted unless stated in the recipe.

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 dough resulting in a loaf that

is higher in volume, softer in texture, more

stable and has improved keeping qualities.

A simple bread improver can be a crushed

unflavoured 250mg Vitamin C tablet added to

the dry ingredients.

SUGAR

Sugar provides sweetness and flavour, browns

the crust and produces food for the yeast.

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

granular ‘Splenda’ brand low calorie sweetener

as a sugar substitute.

NEW ZEALAND ONLY

Sugar can be reduced for more improved

results.

THE VITAL INGREDIENTS cont’d

19

FLOUR

Flour is the most important ingredient used

for bread making. It provides food for the

yeast and gives structure to the loaf. When

mixed with liquid, the protein in the flour

starts to form gluten. Gluten is a network of

elastic strands that interlock to trap the gases

produced by yeast. This process increases as

the dough continues kneading and provides

the structure required to produce the weight

and shape of the baked bread.

White Wheat Flour

The flour used in the bread machine should

be suitable for making bread. Baker’s, Bread

or Plain flour may be used. Plain flour is

most readily available, however, best results

are obtained from flour with at least 11%-

12% protein content. For this reason, the

recipes in this book requiring Bread Flour

have been made with flour with 11% protein

content. This is normally indicated on the

packaging. Do not sift the flour or use self-

raising flour unless indicated in the recipe.

“Defiance” Brand

Baker’s Flour

This flour is available nationally at larger

supermarkets and was used for the

development of the recipes in this book that

required Bread Flour. It is a high protein,

white bread flour, with 11% protein.

NEW ZEALAND ONLY

‘Elfin High Grade White Flour’ or ‘Champion

High Grade Flour’ are high protein, white

bread flours containing 11-12% protein.

Wholemeal Wheat Flour

Contains the bran, germ and flour of the

wheat grain. Although breads baked with

this type of flour will be higher in fibre, the

loaf may be heavier in texture. Lighter

textured bread can be achieved by replacing

1 cup of wholemeal flour with white bread

flour.

Rye Flour

Popular for bread making, rye flour is low in

protein so it is essential to combine rye flour

with bread flour to make the bread rise

successfully in the bread machine. Rye flour

is traditionally used to make the heavy,

dense Pumpernickel and Black Breads.

THE VITAL INGREDIENTS

18

When using a low-protein,

plain, stone ground or whole

meal flour the quality of the

bread can be improved by

adding gluten flour.

FAT

Fat adds flavour and retains the moisture.

Vegetable oils such as safflower, sunflower,

canola, etc. can be used. Butter or margarine

can be substituted for oil in recipes but may

give a yellow coloured crumb.

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, aid rising and increase the

nutritional value of the bread. They add

flavour and softness to the crumb and are

usually used in sweeter type of breads.

OTHER INGREDIENTS

Ingredients such as fruit, nuts, chocolate

chips, etc., required to remain whole in the

baked bread, should be suspended in the

dough. This can be done by adding these

additional ingredients when the bread

machine sounds 12 short BEEPS

approximately 8 minutes before the end of

the second knead (except on the Yeast Free

Bread and Bake Only settings).

THE VITAL INGREDIENTS cont’d

21

SALT

Salt is an important ingredient in bread

making. In the dough, salt increases water

absorption, improves kneading, strengthens

the gluten development and controls

fermentation of the yeast which results in

improved loaf shape, crumb structure, crust

colour, flavour and keeping qualities. As salt

inhibits the rising of bread be accurate when

measuring. Refer to Questions and Answers

(Page 23).

NEW ZEALAND ONLY

Salt can be reduced for more improved results.

YEAST

Yeast is used as the raising agent for the

breads and requires liquid, sugar and

warmth to grow and rise. 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.

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.

THE VITAL INGREDIENTS cont’d

20

For more information about Bread Mixes

please contact the relevant number listed

below or refer to contact details on

the package.

Defiance 1800 628 883

Kitchen Collection 1800 649 494

Lowan Wholefoods 1800 355 718

Elfin (New Zealand only) 0800 730 123

For more information about Bread Flour

please contact the relevant telephone

number listed below or refer to contact

details on the package.

Defiance Baker’s Flour 1800 628 883

Elfin/Champion High Grade

Plain flour

(New Zealand only) 0800 730 123

For more information about Gluten Flour

and Bread Improver please contact:

Lowan Wholefoods 1800 355 718

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. The milk has to be scalded and

cooled before adding to the dough

ingredients. Substitute the water with fresh

milk and omit the milk powder.

Q: Can butter or margarine be used in place

of oil?

A: Yes, but the bread crumb may appear a

creamy or yellow colour.

Q: Can other sweetening agents be used in

place of sugar?

A: Yes – honey, golden syrup or brown sugar

can be used. Do not use liquid or tablet form

artificial sweeteners, however, granular

SPLENDA brand low calorie sweetener 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

absorption 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 the water and to avoid the yeast

activating prematurely with the water when

using the Preset Timer.

QUESTIONS AND ANSWERS

23

Do measure ingredients accurately –

weighed measurements are more accurate

than volume 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.

Don’t use flour that contains a protein level

of less than 11%. i.e. generic brands of plain

flour.

Don’t use tableware cups, jugs or 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 or

bread or the bread pan as this may

damage the non-stick coating.

Don’t operate the bread machine if any

ingredients have spilled over or around the

element. Wipe away any spills to prevent

smoking occurring in the baking cycle.

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.

TIP: If you live in a high altitude area (above

900m) you will probably need to alter the

yeast quantity in the bread recipe. The

higher the altitude, the lower the air

pressure and 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, so it may be necessary to

adjust the water and flour ratio. This can be

determined by checking the dough at 10-15

minutes into the kneading cycle.

Simply open the lid of the bread machine, if

the dough is too sticky, add an extra 1-2

tablespoons flour, if the dough is too dry add

an extra 1-2 teaspoons water. A few minutes

is needed for these extra ingredients to be

absorbed. Dough with the correct amount of

flour and water should form into a smooth,

round ball that is damp to the touch but not

sticky.

TIP: When hand-shaping dough for rolls,

weigh each piece of dough for more evenly

sized rolls.

HINTS AND TIPS TO BETTER BREAD MAKING

22

Q: Why does bread colour differ?

A: This is probably because the quantity

and type of ingredients in each recipe

differs. A different crust colour may also

have been selected.

Q: Are the room and water

temperatures important?

A: Yes – room and water temperatures

influence yeast activity and therefore can

affect the quality of the bread. The average

room temperature is approximately 20-25ºC.

Water at room temperature should be used.

Never use hot water as it will kill the yeast.

Q: Why can’t the Preset Timer be set past

13 hours?

A: The ingredients may deteriorate in quality

or ferment if they are left inside the bread

pan for many hours. This is especially the

case during summer, when the Preset Timer

should be set to a shorter period of time.

Q: Why can’t some ingredients be used with

the Preset Timer?

A: Most protein foods such as milk, cheese,

eggs, bacon, etc. are perishable if left

unrefrigerated for more than one hour.

QUESTIONS AND ANSWERS cont’d

25

ABOUT BAKING BREAD:

Q: The bread cycle 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 5

minutes or less during the bread making cycle,

the Baker’s Oven has a 5 minute memory

function, that will automatically resume

bread making when power is restored.

If the cycle can not be resumed or is cancelled:

During the Kneading stage – Reselect the

bread setting again and allow dough to re-

knead and continue through the baking

process. The result may be a loaf higher in

volume and lighter in texture.

During the rising stage – Turn the 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 machine on. Select the

Bake Only setting. Press the Start button.

During the Baking cycle – Select the Bake

Only setting. Press the Start button.

Q: What happens if the bread isn’t removed

when the bake cycle is complete?

A: The bread machine will automatically go

into a Keep Warm cycle (in the Basic, Rapid,

Sweet, French, Yeast Free, Wholewheat and

Bake Only 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, etc. the

bread crust may become soft.

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. 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 not

enough flour, may cause the bread to be

pale on top and collapse with baking.

24

QUESTIONS AND ANSWERS cont’d

27

CONTROL PANEL MESSAGES – ERROR DETECTION

When the Start button is pressed to begin the program and there is a problem relating to the

sensor, the bread machine will beep twice and then flash an error message specific to the

problem.

There are 4 different messages.

If the error messages EEE or HHH appear in the Display Window contact your nearest

authorized Breville Service Centre (Refer Page 33).

CONTROL PANEL MESSAGES

26

ERROR MESSAGE PROBLEM CORRECTION

E01 If attempting to use Press Stop to reset.

the bread machine Open the lid and remove

shortly after a loaf the bread pan to cool.

has been baked, its Always allow the bread

interior will still be machine sufficient time

warm, i.e. the sensor to cool before using again.

temperature will still

be above 40ºC.

E00 The ambient temperature Ensure the room temperature

is too cold. is above 10°C.

29

28

TROUBLESHOOTING – RECIPE

Bread sinks Over Sticky patch Doughy Heavy

in centre browned on top centre dense

of bread 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 temp Too hot ●

Too cold

Coarse holey Bread rises Bread doesn’t Corrective action Ref page

texture too much rise enough

●●Check method of weighing/ 17

measuring ingredients

●Use suitable high protein flour 18

or add gluten flour

●Discard and use fresh flour 22

●Use bread or plain flour – self-raising flour 18

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 25

●Water must be between 20-25ºC 25

●Use metric measuring spoons 17

●●●Check method of weighing/measuring 17

●●●Bread mix already contains salt, sugar, etc. 22

and cannot be substituted for flour

●●Room temp must be less than 28º C 25

●Room temp must be more than 10º C 25

Bread not Bread rises Baked Under Preset timer Bread not Loaf is

baked too much Bread is browned did not sufficiently small

damp Crust function baked

●●

●●

●●

● ●

●●●

●

●

●

●

31

30

Machine Machine will Error code Ingredients

not operate E01 in not mixed

Display Window

Unit unplugged ●●

Kneading blade not on shaft ●

Selected setting incorrect

Power interruption ●

(Refer to page 24)

Stop button pressed after starting machine ●

(Refer to page 24)

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 ●

TROUBLESHOOTING – MACHINE

STORAGE

When storing the bread machine, press the

Stop button, switch off at the On/Off button

under the bread machine, switch off at the

power outlet then unplug the power cord.

Ensure the bread machine is completely

cool, clean and dry. Place the bread pan and

kneading blade into the baking chamber and

close the lid. Do not place heavy objects on

the lid. Store the bread machine upright.

REPLACEMENT BREAD PAN

AND BLADE

Both the kneading 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 (Spare Parts)

0800 273 845 (Service)

33

Before cleaning the bread machine, press the

Stop button, switch off at the On/Off button

under the bread machine, switch off at the

power outlet then unplug the power cord.

Allow the bread machine to cool completely.

BREAD MACHINE

The body and the lid should be wiped over

with a soft damp cloth. If overspills such as

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

chamber, use a damp cloth to carefully

remove. Before re-using your bread machine

make certain that all parts are completely dry.

BREAD PAN AND KNEADING

BLADE

The bread pan and kneading blade are

coated with a high quality non-stick coating.

As with any non-stick coated surface NEVER

use metal utensils or abrasive cleaners on

these items. Do not wash bread pan or

kneading blade in the dishwasher.

TO CLEAN THE BREAD PAN

AND BLADE:

Fill the pan half-way with soapy water (use a

non-abrasive detergent), allow to stand for

10-20 minutes. Remove the kneading blade

and clean both the blade and inside of pan

using a soft cloth. Be sure to remove any

crust or dough that may become lodged

around the blade and the drive shaft. Wipe

the outside of the bread pan with a soft,

damp cloth. Ensure the pan and blade are

completely dry before placing back into the

bread machine.

Take care not to scratch the non-stick

surface on the inside of the 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.

CARE AND CLEANING

32

Some discolouration may

appear in the bread pan over

time. This natural effect is

caused by moisture and

steam and will not affect the

baking bread.

Never immerse the bread

machine or the bread pan

in water.

WHITE AND SAVOURY BREADS cont’d

CHART SHOWING SEQUENCE FOR BASIC SETTING

BASIC WHITE BREAD

INGREDIENTS: 1kg 750g

Water 370ml 290ml

Oil 2 tbsp 1 tbsp

Salt 2 tsp 11/2 tsp

Sugar 2 tbsp 11/2 tbsp

Bread flour 650g/41/3 cups 450g/3 cups

Milk powder 2 tbsp 1 tbsp

Bread improver 1 tsp 1 tsp

Tandaco yeast 13/4 tsp 11/2 tsp

SETTING:

1 BASIC: P-Medium, H-Dark or L-Light.

CHEDDAR & BACON BREAD

Not suitable for the Preset Timer

INGREDIENTS: 1kg 750g

Water 310ml 260ml

Oil 3 tbsp 2 tbsp

Salt 13/4 tsp 11/2 tsp

Sugar 21/2 tbsp 2 tbsp

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

Gluten flour 1 tbsp 3 tsp

Bread improver 1 tsp 1 tsp

Milk powder 2 tbsp 11/2 tbsp

Tandaco yeast 11/2 tsp 11/4 tsp

ADD AT THE BEEPS:

Bacon,

finely chopped 75g/1/2 cup 50g/1/3 cup

Cheddar cheese,

finely grated 75g/1/2 cup 50g/1/3 cup

SETTING:

1 BASIC: P – Medium, H – Dark or L – Light

SWEET CORN &

CAPSICUM BREAD

Not suitable for the Preset Timer

INGREDIENTS: 1kg 750g

Water 250ml 200ml

Oil 3 tbsp 2 tbsp

Salt 2 tsp 11/2 tsp

Sugar 21/2 tbsp 2 tbsp

Canned

creamed corn 1/3 cup 1/4 cup

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

Milk powder 2 tbsp 11/2 tbsp

Gluten flour 3 tsp 2 tsp

Bread improver 1 tsp 1 tsp

Cajun seasoning 1 tsp 1/2 tsp

Tandaco yeast 13/4 tsp 11/2 tsp

ADD AT THE BEEPS:

Canned corn

kernels,

drained,dried 3 tbsp 2 tbsp

Red capsicum, finely

chopped 3 tbsp 2 tbsp

Bread flour 1 tbsp 3 tsp

Combine corn kernels, capsicum and flour,

add at the beeps.

SETTING:

1 BASIC: P – Medium, H – Dark or L – Light.

35

There are favourite breads that we all like to

place in our lunch box. This section includes

traditional white bread and a variety of

savoury breads. You just might discover a

new found special favourite.

PROCEDURE

1. Place ingredients into the bread pan in

the exact order listed in the recipe.

2. Wipe spills from the outside of bread pan

3. Lock the bread pan into position in the

baking chamber and close the lid.

4. Press Select for the setting as specified in

the following recipes.

5. To change crust colour press Crust to H

for Dark or Lfor Light.

6. 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 12 times at 8

minutes before the end of the second

kneading cycle. Extra ingredients such as

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

34

Two loaf sizes 1kg and

750g can be made. When

making the 750 g size,

remove the loaf 10 minutes

before completion of the

baking cycle.

LIGHT 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:

knead knead rise down rise down rise 3hrs00mins

MEDIUM 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:

knead knead rise down rise down rise 3hrs00mins

DARK 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:

knead knead rise down rise down rise 3hrs00mins

EASY BAKE RECIPES - WHITE AND SAVOURY BREADS

The recipes in this section 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, all 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.

PROCEDURE

1. Place the ingredients into the bread pan,

in the exact order listed in the recipe.

2. Wipe spills from the outside of the bread

pan.

3. Lock the bread pan into position in the

baking chamber and close the lid.

4. Press Select to the setting as specified in

the following recipes.

5. To change crust colour press Crust to H

for Dark or Lfor Light.

6. Press Start.

After baking, press Stop. Remove bread from

the bread machine and bread pan. Cool on

rack.

ADD-IN BEEPS:

The Baker’s Oven beeps 12 times at 8

minutes before the end of the second

kneading cycle. Extra ingredients such as

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

RAPID BREAD

37

GRAIN MUSTARD &

HERB BREAD

Not suitable for the Preset Timer

INGREDIENTS: 1kg 750g

Water 300ml 250ml

Oil 3 tbsp 2 tbsp

Salt 11/2 tsp 1 tsp

Sugar 21/2 tbsp 2 tbsp

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

Bread improver 1 tsp 1 tsp

Milk powder 2 tbsp 11/2 tbsp

Wholegrain

mustard 1 tbsp 3 tsp

Tandaco yeast 13/4 tsp 11/2 tsp

ADD AT THE BEEPS:

Fresh mixed herbs of

your choice,

finely chopped 1/3 cup 1/4 cup

SETTING:

1 BASIC: P – Medium, H – Dark or L – Light

PEANUT SATE BREAD

Not suitable for the Preset Timer

INGREDIENTS: 1kg 750g

Water 330ml 270ml

Oil 2 tbsp 1 tbsp

Laksa Curry

Mix or Mild

curry powder 2 tsp 1 tsp

Salt 11/4 tsp 1 tsp

Sugar 2 tbsp 1 tbsp

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

Gluten flour 1 tbsp 3 tsp

Bread improver 1 tsp 1 tsp

Milk powder 2 tbsp 11/2 tbsp

Tandaco yeast 13/4 tsp 11/2 tsp

ADD AT THE BEEPS:

Crushed nuts 75g/1/2 cup 50g/1/3 cup

SETTING:

1 BASIC: P – Medium, H – Dark or L – Light

WHITE AND SAVOURY BREADS cont’d

36

CHART SHOWING SEQUENCE FOR RAPID SETTING

Two loaf sizes 1kg and

750g can be made. When

making the 750g size,

remove the loaf 10 minutes

before completion of the

baking cycle.

LIGHT 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:

knead knead rise down rise down rise 2hrs20mins

MEDIUM 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:

knead knead rise down rise down rise 2hrs20mins

DARK 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:

knead knead rise down rise down rise 2hrs20mins

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,

therefore these recipes are not suitable to

use on the Preset Timer.

PROCEDURE

1. Place all ingredients into the bread pan in

the exact order listed in the recipe.

2. Wipe spills from outside the bread pan.

3. Lock the bread pan into position in the

baking chamber and close the lid.

4. Press Select to the setting as specified in

the following recipes.

5. To change crust colour, press Crust to H

for Dark or Lfor light.

6. Press Start.

After baking, press Stop. Remove the bread

from bread machine and bread pan. Cool on

rack.

ADD-IN BEEPS:

The Baker’s Oven beeps 12 times at 8

minutes before the end of the second

kneading cycle. Extra ingredients such as

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

SWEETER FLAVOURED BREAD

39

RAPID WHITE LOAF

INGREDIENTS: 1kg 750g

Water 360ml 290ml

Oil 3 tbsp 2 tbsp

Salt 2 tsp 11/2 tsp

Sugar 21/2 tbsp 2 tbsp

Bread flour 650g/41/3 cups 450g/3 cups

Bread improver 1 tsp 1 tsp

Milk powder 21/2 tbsp 2 tbsp

Tandaco yeast 21/4 tsp 2 tsp

SETTING:

2 RAPID: H – Medium, P - Dark or L – Light

RAPID WHOLEMEAL BREAD

INGREDIENTS: 1kg 750g

Water 400ml 350ml

Oil 2 tbsp 11/2 tbsp

Salt 11/2 tsp 11/4 tsp

Sugar 3 tbsp 2 tbsp

Wholemeal plain

flour 600g/4 cups 450g/3 cups

Gluten flour 3 tbsp 2 tbsp

Bread improver 1 tsp 1 tsp

Milk powder 21/2 tbsp 2 tbsp

Tandaco yeast 23/4 tsp 21/4 tsp

SETTING:

2 RAPID: P – Medium, H – Dark or L –Light

RAPID BREAD cont’d

38

CHART SHOWING SEQUENCE FOR SWEET SETTING

LIGHT 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:

knead knead rise down rise down rise 3hrs20mins

MEDIUM 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:

knead knead rise down rise down rise 3hrs20mins

DARK 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:

knead knead rise down rise down rise 3hrs20mins

Two loaf sizes 1kg and 750g

can be made. When making

the 750g size, remove the loaf

10 minutes before completion

of the baking cycle.

GLACE PEAR & GINGER BREAD

Not suitable for the Preset Timer

INGREDIENTS: 1kg 750g

Water 330ml 270ml

Oil 3 tbsp 2 tbsp

Salt 13/4 tsp 11/4 tsp

Light brown

sugar 21/2 tbsp 2 tbsp

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

Gluten flour 1 tbsp 3 tsp

Bread improver 1 tsp 1 tsp

Milk powder 2 tbsp 11/2 tbsp

Tandaco yeast 13/4 tsp 11/2 tsp

ADD AT THE BEEPS:

Glace pear, finely

chopped 100g/1/3 cup 80g/1/4 cup

Glace ginger,

chopped 2 tbsp 11/2 tbsp

SETTING:

3 SWEET: P – Medium, H – Dark or L – Light.

CHOC RAISIN & PEANUT BREAD

Not suitable for the Preset Timer

INGREDIENTS: 1kg 750g

Water 330ml 275ml

Oil 3 tbsp 2 tbsp

Salt 2 tsp 11/2 tsp

Sugar 21/2 tbsp 2 tbsp

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

Gluten flour 1 tbsp 3 tsp

Bread improver 1 tsp 1 tsp

Milk powder 2 tbsp 11/2 tbsp

Tandaco yeast 13/4 tsp 11/2 tsp

ADD AT THE BEEPS:

Chocolate buds 65g/1/3 cup 40g/1/4 cup

Raisins 70g/1/3 cup 50g/1/4 cup

Chopped nuts 3 tbsp 2 tbsp

SETTING:

3 SWEET: P – Medium, H – Dark or L – Light

SWEETER FLAVOURED BREAD cont’d

41

RICH FRUIT LOAF

Not suitable for the Preset Timer

INGREDIENTS: 1kg 750g

Water 340ml 290ml

Oil 3 tbsp 2 tbsp

Grated

orange rind 3 tsp 2 tsp

Salt 13/4 tsp 11/2 tsp

Brown sugar 21/2 tbsp 2 tbsp

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

Gluten flour 1 tbsp 3 tsp

Bread improver 1 tsp 1 tsp

Milk powder 2 tbsp 11/2 tbsp

Mixed spice 3 tsp 2 tsp

Tandaco yeast 2 tsp 11/2 tsp

ADD AT THE BEEPS:

Fruit Medley 60g/1/3 cup 45g/1/4 cups

Sultanas 2 tbsp 1 tbsp

Prunes,

chopped 11/2 tbsp 1 tbsp

Glace cherries,

chopped 11/2 tbsp 1 tbsp

SETTING:

3 SWEET: P – Medium, H – Dark or L – Light.

LEMON & POPPY SEED BREAD

Not suitable for the Preset Timer

INGREDIENTS: 1kg 750g

Water 310ml 250ml

Lemon

Butter spread 3 tbsp 2 tbsp

Oil 11/2 tbsp 1 tbsp

Salt 2 tsp 11/2 tsp

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

Bread improver 1 tsp 1 tsp

Milk powder 2 tbsp 11/2 tbsp

Tandaco yeast 2 tsp 13/4 tsp

ADD AT THE BEEPS:

Grated

lemon rind 21/2 tsp 2 tsp

Poppy seeds 2 tbsp 11/2 tbsp

Oil 11/2 tbsp 1 tbsp

Combine lemon rind, poppy seeds and oil,

add at the beeps.

SETTING:

3 SWEET: P – Medium, H – Dark or L – Light

MILK BREAD

Not suitable for Preset Timer

INGREDIENTS: 1kg 750g

Full cream milk,

scalded & cooled375ml 310ml

Oil 1 tbsp 3 tsp

Salt 13/4 tsp 11/2 tsp

Sugar 2 tbsp 11/2 tbsp

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

Bread improver 1 tsp 1 tsp

Tandaco yeast 13/4 tsp 11/2 tsp

SETTING:

3 SWEET: P – Medium, H – Dark or L – Light

SWEETER FLAVOURED BREAD cont’d

40

Yeast Free Bread is made using baking

powder as the main raising agent (it does

not have the same strength as yeast). The

following recipes will give Damper or Muffin-

Style Breads which will be heavy in texture

and not as highly risen as yeasted breads.

To ensure a well baked loaf is achieved,

check the dough in the first five minutes of

kneading. If the dough is too slack and

running down onto the base of the pan, add

small amounts of flour to ensure the dough

forms into a round ball. If the dough is too

slack it may give the baked loaf the

appearance of being overcooked or

laminated on the base and having a heavy,

doughy top. If the dough is too dry just add

an extra 1-2 teaspoons of water. All recipes

use local ingredients and Australian

Standard Metric measuring tools (cups,

spoons and weighing scales) for accuracy.

There will be a weight variance in each

baked loaf in this section.

PROCEDURE

1. Add liquid ingredients to bread pan.

2. Sift dry ingredients together and add to

bread pan. Wipe spills from outside of

bread pan. Lock bread pan into baking

chamber.

3. Press Select button to setting 5 (Yeast Free).

4. To change crust colour, press Crust to H

for Dark or Lfor Light.

5. Press Start.

6. With bread machine mixing the ingredients,

use a plastic spatula to scrape mixture

from the sides, corners and base of bread

pan, and add additions if applicable.

7. After ingredients have mixed together,

close the lid and leave the bread machine

to complete the program.

After baking, press Stop. Remove bread from

bread machine and bread pan. Cool on rack.

YEAST FREE BREAD

43

French and Continental-style Breads use

less oil and sugar but the longer last rising

cycle of the French Bread Setting helps

develop a unique flavour whilst the extended

baking time gives a distinctive crisp crust.

PROCEDURE:

1. Place all ingredients into the bread pan in

the exact order listed in the recipe.

2. Wipe spills from outside the bread pan.

3. Lock the bread pan into position in the

baking chamber and close the lid.

4. Press Select to the setting specified in the

following recipes.

5. To change crust colour, press Crust to H

for Dark or Lfor Light.

6. Press Start.

After baking, press Stop. Remove the bread from

the bread machine and bread pan. Cool on rack.

ADD-IN BEEPS:

The Baker’s Oven beeps 12 times at 8

minutes before the end of the second

kneading cycle. Extra ingredients such as

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

FRENCH BREAD

INGREDIENTS: 1kg 750g

Water 375ml 310ml

Oil 3 tsp 2 tsp

Salt 2 tsp 11/2 tsp

Sugar 3 tsp 2 tsp

Bread flour

650g/41/3cups 500g/31/3

cups

Bread improver 1 tsp 1 tsp

Tandaco yeast 13/4 tsp 11/4 tsp

SETTING:

4 FRENCH: P – Medium, H – Dark or

L – Light.

MEDITERRANEAN

FLAVOUR BREAD

Not suitable for the Preset Timer

INGREDIENTS: 1kg 750g

Water 375ml 310ml

Oil 3 tsp 2 tsp

Salt 2 tsp 13/4 tsp

Sugar 3 tsp 2 tsp

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

Bread improver 1 tsp 1 tsp

Tandaco yeast 13/4 tsp 11/4 tsp

ADD AT THE BEEPS:

Peperoni, finely

chopped 1/4 cup 2 tbsp

Mozzarello

cheese, grated 1/4 cup 2 tbsp

Olives, seeded

and sliced 2 tbsp 1 tbsp

Sun dried tomatoes,

finely chopped 2 tbsp 1 tbsp

Pesto 1 tbsp 3 tsp

SETTING:

4 FRENCH: P – Medium, H – Dark or

L – Light.

FRENCH BREAD

42

CHART SHOWING SEQUENCE FOR FRENCH SETTING

LIGHT 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:

knead knead rise down rise down rise 3hrs50mins

MEDIUM 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:

knead knead rise down rise down rise 3hrs50mins

DARK 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:

knead knead rise down rise down rise 3hrs50mins

CHART SHOWING SEQUENCE

FOR YEAST FREE SETTING

LIGHT 1st 2nd Bake Total time:

knead knead 1hr15mins

MED 1st 2nd Bake Total time:

knead knead 1hr15mins

DARK 1st 2nd Bake Total time:

knead knead 1hr15mins

The Preset Timer cannot be

used for recipes in this

section. The raising agents

used in place of yeast in

these recipes could be

prematurely activated and

prevent the loaf from rising.

The Add-in Beeps do not

sound on the Yeast Free

Bread setting.

All ingredients must be at

room temperature and added

in the order listed in the

recipe, however sifting the

ingredients together may

assist the baking powder

with the rising of the bread.

The breads in this section use ingredients

such as whole wheat (wholemeal) flour, rye

and other grains or cereals. The Whole

Wheat setting has been designed with this in

mind, providing longer rising times to

produce a loaf of bread lighter in texture and

higher in volume.

PROCEDURE

1. Place ingredients into a bread pan, in the

exact order listed in the recipe.

2. Wipe spills from outside of bread pan

3. Lock the bread pan into position in the

baking chamber and close the lid.

4. Press Select to the setting as specified in

the following recipes.

5. To change crust colour, press Crust to H

for Dark, Lfor Light.

6. Press Start.

After baking, press Stop. Remove the bread

from the bread machine and bread pan. Cool

on rack.

ADD-IN BEEPS: The Baker’s Oven beeps 12

times at 8 minutes before the end of the

second kneading cycle. Extra ingredients

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

this time.

WHOLEMEAL AND GRAIN BREADS

45

PLAIN WHITE DAMPER

Not suitable for the Preset Timer

LIQUID INGREDIENTS

Water 400ml

Oil 2 tbsp

DRY INGREDIENTS

White bread flour 600g/4 cups

Bread improver 1 tsp

Sugar 1 tbsp

Salt 1 tsp

Milk powder 2 tbsp

Baking powder 8 tsp

SETTING:

5 YEAST FREE: P – Medium, H – Dark or

L – Light.

PLAIN WHOLEMEAL DAMPER

Not suitable for the Preset Timer

LIQUID INGREDIENTS

Water 400ml

Oil 2 tbsp

DRY INGREDIENTS

Wholemeal plain flour 450g/3 cups

White bread flour 150g/1 cup

Bread improver 1 tsp

Sugar 1 tbsp

Salt 1 tsp

Milk powder 2 tbsp

Baking powder 8 tsp

SETTING:

5 YEAST FREE: P – Medium, H – Dark or

L – Light.

CHEESE AND SPRING

VEGETABLE BREAD

Not suitable for the Preset Timer

LIQUID INGREDIENTS

Water 400ml

Oil 2 tbsp

DRY INGREDIENTS

White bread flour 600g/4 cups

Bread improver 1 tsp

Sugar 2 tbsp

Salt 1 tsp

Spring vegetable soup mix 40g/ 1 tbsp

Baking powder 8 tsp

ADDITIONS

Grated Cheddar cheese 75g/1/2 cup

SETTING:

5 YEAST FREE: P – Medium, H – Dark or

L – Light.

PASSIONFRUIT BUTTER BREAD

Not suitable for the Preset Timer

LIQUID INGREDIENTS

Milk, scalded and cooled 250ml

Passionfuit in syrup 1 x 170g can

Butter, softened 2 tbsp

DRY INGREDIENTS

White bread flour 600g/4 cup

Bread improver 1 tsp

Light Brown sugar 1 tbsp

Baking powder 8 tsp

SETTING:

5 YEAST FREE: P – Medium, H – Dark or

L – Light.

YEAST FREE BREAD cont’d

44

Two loaf sizes 1kg and

750g can be made. When

making the 750g size,

remove the loaf 10 minutes

before the completion of

the baking cycle.

CHART SHOWING SEQUENCE FOR WHOLE WHEAT SETTING

LIGHT 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:

knead knead rise down rise down rise 3hrs40mins

MEDIUM 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:

knead knead rise down rise down rise 3hrs40mins

DARK 1st 2nd 1st Punch 2nd Punch 3rd Bake Total time:

knead knead rise down rise down rise 3hrs40mins

50/50 WHOLEMEAL BREAD

INGREDIENTS: 1kg 750g

Water 400ml 350ml

Oil 2 tbsp 1 tbsp

Salt 2 tsp 11/2 tsp

Sugar 3 tbsp 2 tbsp

Wholemeal plain

flour 300g/2 cups

225g/11/2 cups

Bread flour 300g/2 cups

225g/11/2 cups

Gluten flour 2 tbsp 11/2 tbsp

Bread improver 1 tsp 1 tsp

Milk powder 2 tbsp 11/2 tbsp

Tandaco yeast 13/4 tsp 11/2 tsp

SETTING:

6 WHOLEWHEAT: P – Medium, H – Dark or

L – Light.

SOY & LINSEED BREAD

Not suitable for the Preset Timer

INGREDIENTS: 1kg 750g

Water 400ml 350ml

Oil 3 tbsp 2 tbsp

Salt 2 tsp 11/2 tsp

Sugar 3 tbsp 2 tbsp

Wholemeal plain

flour 225g/11/2 cups 150g/1 cup

Bread flour 375g/21/2 cups 300g/2cups

Soy flour 11/2 tbsp 1 tbsp

Gluten flour 2 tbsp 1 tbsp

Bread improver 1 tsp 1 tsp

Milk powder 2 tbsp 11/2 tbsp

Tandaco yeast 2 tsp 11/2 tsp

ADD AT THE BEEPS:

Linseeds 21/2 tbsp 2 tbsp

Soy grits 21/2 tbsp 2 tbsp

SETTING:

6 WHOLEWHEAT: P – Medium, H – Dark or

L – Light.

WHOLEMEAL AND GRAIN BREADS cont’d

47

100% WHOLEMEAL BREAD

INGREDIENTS: 1kg 750g

Water 385ml 325ml

Oil 2 tbsp 1 tbsp

Salt 2 tsp 11/2 tsp

Sugar 2 tbsp 1 tbsp

Wholemeal plain

flour 600g/4 cups 450g/3 cups

Gluten flour 2 tbsp 1 tbsp

Bread improver 1 tsp 1 tsp

Milk powder 2 tbsp 11/2 tbsp

Tandaco yeast 21/2 tsp 13/4tsp

SETTING:

6 WHOLEWHEAT: P – Medium, H – Dark or

L – Light.

MULTIGRAIN BREAD

INGREDIENTS: 1kg 750g

Water 375ml 325ml

Oil 3 tbsp 2 tbsp

Salt 2 tsp 11/2 tsp

Sugar 3 tbsp 2 tbsp

Bread flour 375g/21/2 cups 300g/2 cups

Wholemeal plain

flour 225g/11/2 cups 150g/1 cup

Gluten flour 2 tbsp 1 tbsp

Bread improver 1 tsp 1 tsp

Milk powder 2 tbsp 11/2 tbsp

Sunflower

seeds 31/2 tbsp 3 tbsp

Kibble wheat 31/2 tbsp 3 tbsp

Whole linseeds 21/2 tbsp 2 tbsp

Sesame seeds 21/2 tbsp 2 tbsp

Cracked

buckwheat 11/2 tbsp 1 tbsp

Tandaco yeast 2 tsp 11/2 tsp

SETTING:

6 WHOLEWHEAT: P – Medium, H – Dark or

L – Light.

LIGHT RYE BREAD

INGREDIENTS: 1kg 750g

Water 375ml 310ml

Oil 3 tbsp 2 tbsp

Golden Syrup 2 tbsp 11/2 tbsp

Salt 2 tsp 11/2 tsp

Bread flour 415g/23/4 cups 300g/2 cups

Rye flour 240g/2 cups

180g/11/2 cups

Gluten flour 2 tbsp 1 tbsp

Bread improver 1 tsp 1 tsp

Milk powder 2 tbsp 11/2 tbsp

Tandaco yeast 2 tsp 11/2 tsp

SETTING:

6 WHOLEWHEAT: P – Medium, H – Dark or

L – Light.

WHOLEMEAL AND GRAIN BREADS cont’d

46

WHOLEMEAL DOUGH

INGREDIENTS:

Water 400ml

Oil 2 tbsp

Salt 1 tsp

Sugar 2 tbsp

Wholemeal plain flour 600g/4 cups

Gluten flour 2 tbsp

Bread improver 1 tsp

Milk powder 2 tbsp

Tandaco yeast 21/4 tsp

SETTING:

7 DOUGH

SHAPING IDEAS FOR

MASTER DOUGHS:

BREAD ROLLS

1. Take a quantity of one of the Master

dough recipes.

2. Divide dough into 16 equal pieces. Knead

each piece and shape into a round ball.

3. Place rolls together on a lightly greased

baking tray.

4. Cover rolls with lightly greased plastic food

wrap and allow to stand in a warm area

for 30 minutes or until doubled in size.

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

6. Bake in a pre-heated oven at 200ºC for

12-15 minutes or until cooked and

golden brown.

STICKY CINNAMON ROLLS

1. Take a quantity of Sweet dough.

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

Melt 3 tablespoons of butter. Brush half

over dough. Combine 4 tablespoons

brown sugar, 75g/1/2 cup finely chopped

pecan nuts and 11/2 tablespoons ground

cinnamon and sprinkle over rolled

out dough.

3. Drizzle remaining melted butter over

sugar mixture. Roll up widthwise and cut

into 2cm thick slices.

4. Place on a lightly greased baking tray,

5cm apart. Cover with lightly greased

plastic wrap and stand in a warm area for

30 minutes or until doubled in size.

Remove wrap.

5. Bake in a pre-heated oven at 180ºC for

25-30 minutes or until golden brown.

Brush with GELATINE GLAZE (recipe on

page 56) whilst still hot, then drizzle with

VANILLA GLAZE (recipe on page 56).

DOUGH cont’d

49

PROCEDURE

1. Place all ingredients into the bread pan in

the exact order listed in the recipe.

2. Wipe spills from outside the bread pan.

3. Lock the bread pan into position in the

baking chamber and close the lid.

4. Press Select to setting 7 (Dough).

5. 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:

The Baker’s Oven beeps 12 times at 8

minutes before the end of the second

kneading cycle. Extra ingredients such as

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

TO MAKE A MASTER DOUGH:

WHITE BREAD DOUGH

Not suitable for the Preset Timer

INGREDIENTS:

Full cream milk,

scalded and cooled 350ml

Egg yolk 1x60g

Butter or oil 2 tbsp

Salt 1 tsp

Sugar 11/2 tbsp

Bread flour 600g/4 cups

Bread improver 1 tsp

Tandaco yeast 21/4 tsp

SETTING:

7 DOUGH

SWEET DOUGH

Not suitable for the Preset Timer

INGREDIENTS:

Water 350ml

Egg, lightly beaten 1 x 60g

Butter or oil 2 tbsp

Salt 1 tsp

Sugar 2 tbsp

Bread flour 600g/4 cups

Milk powder 3 tbsp

Bread improver 1 tsp

Tandaco yeast 21/4 tsp

SETTING:

7 DOUGH

DOUGH

48

The weight of the shaped and

baked items made from the

following doughs will vary

depending on recipe style.

CHART SHOWING SEQUENCE

FOR DOUGH SETTING

YEAST 1st 2nd 1st Total time:

FREE knead knead Rise 1hr30mins

PIZZA DOUGH

INGREDIENTS:

Water 200ml

Olive oil 1 tbsp

Salt 1 tsp

Bread flour 375g/21/2 cups

Tandaco yeast 13/4 tsp

SETTING:

7 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

1. Roll dough on a lightly floured surface

into a 25cm round for a thick based pizza

or into 2 x 20cm rounds for a thinner

based pizza.

2. Place onto a lightly greased baking tray.

Spread or sprinkle selected pizza

toppings over the pizza dough.

3. Bake in a preheated oven at 200ºC for 12-

15 minutes or until base is cooked and

topping heated through.

FOCACCIA

INGREDIENTS:

Water 250ml

Olive oil 2 tbsp

Salt 1 tsp

Sugar 2 tsp

Bread flour 450g/3 cups

Tandaco yeast 2 tsp

SETTING:

7 DOUGH

Suggested Topping

Olive oil 3 tbsp

Rock salt 3 tbsp

Black olives,

sliced 4 tbsp

HANDSHAPING

For a thick Focaccia

1. Press dough into a lightly greased 19cm x

29cm lamington tin.

2. Loosely cover with a lightly greased

plastic wrap and stand in a warm area for

30 minutes or until doubled in size.

3. Remove wrap, brush dough with olive oil

and sprinkle with rock salt and olives.

4. Bake in a pre-heated oven at 250ºC for

25-30 minutes or until golden brown.

For a thinner focaccia

1. Roll dough on a lightly greased tray until

2cm thick. Prepare as for a thick focaccia.

DOUGH cont’d

51

HOT CROSS BUNS

1. Include 1 tablespoon of ground cinnamon

and 1 tablespoon ground mixed spice with

dry ingredients when making Sweet

Dough recipe.

2. Add 150g/1 cup sultanas and 45g/1/4 cup

mixed peel at the sound of the beeps.

3. Divide dough into 18 pieces and shape

into rounds. Place close together on a

lightly greased baking tray.

4. Cover loosely with lightly greased plastic

wrap and allow to stand in a warm area

for 30 minutes or until doubled in size.

5. Blend together 2 tbsp water and 40g/1/4

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.

6. Bake in a preheated oven 190º C for 15-20

minutes or until golden brown.

7. Slide buns from baking tray onto a wire

rack. If desired, brush HOT CROSS

BUN GLAZE (recipe on page 56) over hot

buns. Allow to stand for 5-10 minutes

before serving.

PIZZA AND FOCACCIA DOUGHS

The Dough setting is suitable for all your

favourite pizza and focaccia recipes.

PROCEDURE:

1. Place ingredients into the bread pan in the

exact order listed in the recipe.

2. Wipe spills from outside of bread pan.

3. Lock the bread pan into position in the

baking chamber and close the lid.

4. Press Select to setting 7 (Dough)

5. Press Start.

For a softer more pliable texture remove

dough from pan 30 minutes before completion

of the Dough setting. Press Stop. The Dough is

now ready for handshaping and baking.

DOUGH cont’d

50

WHITE PREPACKAGED

BREAD MIXES

DEFIANCE WHITE BREAD MIX

INGREDIENTS: 1kg 750g

Water 325ml 275ml

Bread Mix 600g/4 cups 500g/31/3 cups

Defiance yeast 11/2 tsp 11/4 tsp

SETTING:

1 BASIC: P–Medium, H –Dark or L–Light

KITCHEN COLLECTION WHITE

BREAD MIX

INGREDIENTS: 1kg 750g

Water 375ml 300ml

Bread Mix 600g/4 cups 500g/31/3 cups

Kitchen Collection

yeast 13/4 tsp 11/2 tsp

SETTING:

1 BASIC: P–Medium, H-Dark or L–Light

LOWAN WHITE BREAD MIX

INGREDIENTS: 1kg 750g

Water 350ml 300ml

Oil 1 tbsp 2 tsp

Bread Mix 600g/4 cups 500g/31/3 cups

Lowan yeast 13/4 tsp 11/2 tsp

SETTING:

1 BASIC: P–Medium, H-Dark or L–Light

GRAIN PREPACKAGED

BREAD MIXES

DEFIANCE GRAIN BREAD MIX

INGREDIENTS: 1kg 750g

Water 325ml 275ml

Bread Mix 600g/4 cups 500g/31/3 cups

Defiance yeast 11/2 tsp 11/4 tsp

SETTING:

6 WHOLEWHEAT: P – Medium, H – Dark or

L – Light.

KITCHEN COLLECTION GRAIN

BREAD MIX

INGREDIENTS: 1kg 750g

Water 375ml 300ml

Bread Mix 600g/4 cups 500g/31/3 cups

Kitchen Collection

yeast 2 tsp 13/4 tsp

SETTING:

6 WHOLEWHEAT: P – Medium, H – Dark or

L – Light.

PREPACKAGED BREAD MIXES cont’d

53

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 though some results are

improved by adding oil. As a result the

weight of the bread in this section may vary

when compared to settings used. This is due

to properties of the bread mixes which

cannot be altered.

All recipes use local ingredients and

Australian Standard Metric measuring tools

(cups, spoons and weighing scales) for

accuracy. Recipes were tested with bread mix

milled just before the printing of this book.

PROCEDURE

1. Place ingredients into bread pan in the

exact order listed in the recipe.

2. Wipe spills from outside of bread pan

3. Lock the bread pan into position in the

baking chamber and close the lid.

4. Press Select to the setting as specified in

the following recipes.

5. To change crust colour, press Crust to H

for Dark, Lfor Light.

6. Press Start.

After baking, press Stop. Remove the bread

from the bread machine and bread pan. Cool

on rack.

PREPACKAGED BREAD MIXES

52

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 10-15 minutes of

kneading by opening the lid

– if the dough is too dry add

an extra 1-2 teaspoons

water, if the dough is too

sticky, add an extra 1-2

tablespoons bread mix. The

dough should be forming

into a smooth round ball.

If using other brands of

bread mixes, the Defiance

Bread Mix Recipes can be

used as guide.

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. Light, medium or

dark crust may be selected

as preferred.

Two loaf sizes 1kg and 750g

can be made. When making

the 750g size, remove the

loaf 10 minutes before

the completion of the

baking cycle.

FRUIT BUN LOAF

PREPACKAGED BREAD MIXES

LOWAN FRUIT LOAF BREAD MIX

Not suitable for the Preset Timer

INGREDIENTS: 1kg 750g

Water 375ml 320ml

Oil 2 tbsp 1 tbsp

Bread Mix 600g/4 cups 5

00g/31/3 cups

Lowan yeast 13/4 tsp 11/2 tsp

ADD AT THE BEEPS:

Dried fruit Mix 150g/1 cup 100g/2/3 cup

SETTING:

3 SWEET: P – Medium, H – Dark or L – Light.

For more information about the Bread

Mixes contained in this section, please

contact the relevant number listed below:

Defiance Bread Mixes

1800 628 883

Kitchen Collection Bread Mixes

1800 649 494

Lowan Bread Mixes

1800 355 718

PREPACKAGED BREAD MIXES cont’d

55

LOWAN GRAIN BREAD MIX

INGREDIENTS: 1kg 750g

Water 350ml 300ml

Oil 1 tbsp 3 tsp

Bread Mix 600g/4 cups 500g/31/3 cups

Lowan yeast 21/4 tsp 2 tsp

SETTING:

6 WHOLEWHEAT: P – Medium, H – Dark or

L – Light.

TIP: A lighter textured bread can be achieved

by using the Basic Bread setting for grain

bread mix recipes. Substituting a tablespoon

of water with a tablespoon of oil will give a

more tender crumb and browner, crisper

crust.

WHOLEMEAL PREPACKAGED

BREAD MIXES

KITCHEN COLLECTION

WHOLEMEAL BREAD MIX

INGREDIENTS: 1kg 750g

Water 400ml 325ml

Bread Mix 600g/4 cups 500g/31/3 cups

Kitchen Collection

yeast 13/4 tsp 11/2 tsp

SETTING:

6 WHOLEWHEAT: P – Medium, H – Dark or

L – Light.

LOWAN WHOLEMEAL

BREAD MIX

INGREDIENTS: 1kg 750g

Water 400ml 325ml

Oil 1 tbsp 1 tbsp

Bread Mix 600g/4 cups 500g/31/3 cups

Lowan yeast 21/4 tsp 2 tsp

SETTING:

6 WHOLEWHEAT: P – Medium, H – Dark or

L – Light.

LOWAN LIGHT RYE BREAD MIX

INGREDIENTS: 1kg 750g

Water 375ml 300ml

Oil 2 tbsp 1 tbsp

Bread Mix 650g/41/3 cups 500g/31/3 cups

Lowan yeast 21/4 tsp 2 tsp

SETTING:

6 WHOLEWHEAT: P – Medium, H – Dark or

L – Light.

PREPACKAGED BREAD MIXES cont’d

54

Sweet, Basic or Basic Rapid

settings can be used for fruit

bunloaf bread mix recipes.

Light, medium or dark crust

may be selected as

preferred. However, due to

the higher sugar content

provided by the dried fruit it

is recommended to use the

medium crust setting.

57

The following Glazes are easy and quick

to prepare and will enhance the flavour of

your breads.

CHOCOLATE GLAZE

2 tbsp butter or margarine, melted

2/3 cup icing sugar, sifted

1 tbsp cocoa, sifted

1/2 tsp vanilla essence

2 tbsp milk

HOT CROSS BUN AND BROWN

BUN GLAZE

1/2 cup icing sugar, sifted

1/4 tsp allspice

1/4 tsp ground cinnamon

2 tbsp water

CITRUS GLAZE

1/2 cup icing sugar, sifted

1 tsp grated lemon rind

1 tsp orange rind

2 tbsp lemon or orange juice

VANILLA GLAZE

1/2 cup icing sugar, sifted

1/2 tsp vanilla essence

2 tbsp milk

PROCEDURE FOR ABOVE GLAZES

Combine ingredients in a small mixing bowl

and stir until smooth and thin enough to

drizzle. At the end of baking, remove bread

from the Baker’s Oven and bread pan. Place on

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

GELATINE GLAZE

3 tbsp water

11/2 tbsp sugar

3 tbsp gelatine

PROCEDURE

Place ingredients in a small saucepan, stir

over a low heat until sugar and gelatine

dissolves. At the end of the baking cycle,

remove bread from the Baker’s Oven and

bread pan. Place on rack. Coat top of loaf

with glaze. Cool on rack.

EGG GLAZE/SEEDS ON TOP

1 x 60g egg, lightly beaten

2-3 tbsp water

Seeds, e.g. poppy, sesame, etc.

PROCEDURE

Combine egg and water until smooth. Do not

whisk. Strain through a sieve if required.

Open the lid 5 minutes before the end of the

baking cycle, brush glaze over the bread.

Sprinkle with seeds if desired. Close the lid

and continue baking.

GLAZES

56

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

NOTES

58 59

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

NOTES

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

NOTES