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2014-12-12

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Breville is a registered trademark of Breville Holdings Pty. Limited
ABN 98 000 092 928

Breville Customer Care Centre
Australian Customers
Breville Customer Care Centre
Locked Bag 2000
Botany NSW 2019
Australia
Customer Service
Ph: 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
Ph: 09 271 3980
Fax 0800 288 513
Email Customer Service
askus@breville.com.au

✉
☎

PRINTED ON
RECYCLED PAPER

© Copyright. Breville Holdings 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.

Model BB420
Issue 1/00

Ultimate Baker’s Oven
Includes
recipes for
Prepackaged
Bread Mixes
Page 64

Instructions &
Easy Bake Recipe Book
Model No. BB420

Congratulations
On your purchase of your new Breville Ultimate
Baker’s Oven. We have endeavoured to design the
‘Ultimate” bread machine with you, our valued
customer, in mind.
The Ultimate Baker’s Oven will bake a family size
1.25kg, a large 1kg loaf and a medium 750g loaf. It’s
easy to use, as indicated in the ‘Beginners guide to
your first loaf’ on page 15.
You will find over 75 delicious recipes to try in our
Easy Bake recipe section, including recipes for prepackaged bread mixes.
The Ultimate Baker’s Oven features the exclusive fruit
and nut dispenser which automatically drops fruits,
nuts and herbs into the dough at the right time – no
need to wait.
The Pause function is ideal for creative bread making.
It allows you to remove the dough for shaping, filling
or braiding. You can even score the top of the loaf
(just before baking) for a rustic style bread, or
decorate your bread with a glaze and poppy seeds.
You can also make dough for rolls or loaves to bake in
your conventional oven. Use the Ultimate Baker’s Oven
Bread Dough Setting to do the mixing and kneading for
you, then shape and bake the bread yourself.
The Ultimate Baker’s Oven also features a Pasta Dough
Setting to make your favourite flavoured pasta dough
and a Pizza Dough Setting for delicious home-made
pizzas.
In addition the Ultimate 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 Ultimate 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 Ultimate Baker’s
Oven.

Congratulations

Contents
Page

Before Using Your Ultimate
Baker’s Oven
Important Safeguards

Ultimate Baker’s Oven Features
Familiarising Yourself with the
Ultimate Baker’s Oven
Main Features of the Control Panel
Bread and Dough Setting Selections
Using the Automatic Dried Fruit/Nut/Herb
Dispenser
Using the Pause Function
How to Use the Preset Timer
Using the Bake Only Setting (And The
Time/Temp Button)
Manual Set For Your Personal Recipes

4
5
7
10
11
12
13
14

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

30 Easy Bake Recipes
15

18 Weighing and Measuring
Measuring Up
The Vital Ingredients

18
19

22 Hints and Tips
Hints and Tips to Better Bread Making
Questions and Answers
Troubleshooting Checklist - Recipe
Troubleshooting Checklist - Machine
Control Panel Messages
Care, Cleaning and Storage

22
23
25
26
27
28

White Bread
French Bread
Continental Bread
Flavoured White Bread
Sweeter Flavoured Bread
Wholemeal Bread
Dough
Pizza Dough
Pasta Dough
Gluten Free Bread
Yeast Free and Muffin Bread
Manual Set Recipe
Prepackaged Bread Mixes
–White Prepackaged Bread Mixes
–Grain Prepackaged Bread Mixes
–Wholemeal Prepackaged Bread Mixes
–Fruit Bun Loaf Prepackaged
Bread Mixes
Just Jam
Glazes

29
31
31
32
39
45
49
53
55
57
60
63
64
65
66
67
68
69
72

73 Authorised Service Centres

Contents

Before using your
Ultimate Baker’s Oven
Important safeguards
Before using the Ultimate Baker’s Oven, we
ask that as with any electrical appliance you
exercise a degree of care and adhere to the
following precautions.
READ ALL INSTRUCTIONS BEFORE
OPERATING YOUR ULTIMATE BAKER’S
OVEN. SAVE THESE INSTRUCTIONS FOR
FUTURE REFERENCE.
Important Safeguards for your Breville bread
machine
●

●

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 unit 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 bread machine on a stable
and heat-resistant surface. Do not use on a
cloth-covered surface, near curtains or other
flammable materials.

●

Do not touch hot surfaces. Allow the bread
machine to cool down before cleaning any
parts.

●

Do not place anything on top of the lid. Do not
cover the air vents whilst the bread machine is
in use.

●

Use oven mitts when removing the hot bread
pan and the bread from the pan.

●

Do not pour any ingredients directly into the
baking chamber. Place ingredients into the
bread pan only.

●

Do not pour any liquids into the Dried
Fruit/Nut/Herb dispenser.

Safeguards

●

Do not place hands inside the bread machine
while in operation. Avoid contact with moving
parts.

●

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.

●

Keep the inside and outside of the appliance
clean. Follow the cleaning instructions provided
in this book.

●

Do not immerse the bread pan in water. Doing
so may interfere with the free movement of the
drive shaft. Wash only the interior of the bread
pan.

Important safeguards for all electrical
appliances
●

Unwind the cord before use.

●

To protect against electric shock, do not
immerse cord, plug or appliance in water.

●

Do not let the cord hang over the edge of a
table or counter, touch hot surfaces or become
knotted.
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.

●

Ensure that the bread machine is switched off
and unplugged from the power outlet when not
in use and before cleaning.

●

It is recommended to inspect the appliance
regularly. Do not use the bread machine if
supply cord, plug or appliance becomes
damaged in any way. Return the entire
appliance to the nearest authorised Breville
Service Centre for examination and/or repair.

●

This appliance is for household use only. Do not
use this appliance for anything other than its
intended use. Do not use outdoors.

Familiarising yourself with
your Ultimate Baker’s Oven
Removable lid

Standard
kneading blade

Collapsible
kneading blade

Viewing
window

LCD
display
window

Control
panel

Bread pan handle

Non-stick
coated
Bread pan

☛
NOTE!
Oven
(baking
chamber)

Kneading
blade

It is important that the bread pan is
securely inserted into the base of the
baking chamber to enable the kneading
blade to operate correctly. This is
achieved by placing the bread pan into
the baking chamber and pushing down
firmly until the pan is in position. (Refer
page 16, step 4.)

Ultimate Baker’s Oven

Main features of the
control panel
Beeper
On Light

Keep Warm/
Operation Light

0.00
Crust Colour Button
Fruit/Nut Dispenser Button
Loaf Size Button
Beeper On/Off
Manual Set

Display Window

Select

Start/Pause
Time/Temp
Stop

Up and Down Arrows

Display
Window

The Display Window will show the setting (normal or rapid), crust colour, loaf size, and
dispenser operation. When the Start/Pause button is depressed, the time displayed (in hours
and minutes) is the time remaining until the selected setting is completed.

Select

Press this button to Select the variety of automatic settings available. These settings are listed
on Page 7. Each time the Select button is pressed the setting is changed. The setting
selected is indicated by a black arrow appearing on the right-hand side of the Display Window
or the appropriate wording on the Display Window.

Crust
Control

Press the Crust Control button to select the 3 crust colours available for the Basic and
Wholemeal bread settings only. The setting selected is indicated by a black arrow appearing
on the left-hand side of the Display Window. This button also selects the Rapid setting for
Basic and Wholemeal breads.

Nuts

Press the Nuts button if ingredients are to be dispensed from the Dried Fruit/Nut/Herb
Dispenser. This can be done before or after the Start button is pressed. The words ‘YES
NUTS’ will appear in the Display Window.

Loaf
Control

Press the Loaf Control button to select the required loaf size. The display automatically
indicates 1250g. If the 1000g loaf or the 750g loaf is preferred, press this button and the
display will indicate the change. The Loaf Control button is only available on the Basic,
Wholewheat, French and Sweet bread settings.

Beeper

Press the Beeper button to turn the ‘beeps’ on or off. When turned on, the Beeper light
will illuminate above the Display Window indicating that the ‘beeps’ will sound at the
appropriate times of the selected setting. The Beeper button beeps once when turned on
but does not beep when it is turned off and the beeper light goes out.

Control Panel

Manual
Set

The Manual Set button accesses the function that allows you to use your own personal
recipes in the Ultimate Baker’s Oven. You can choose the timing for each cycle of the
program. For example, in a humid climate the rising cycles can be reduced or, if a crustier loaf
is preferred, the baking time and temperature can be increased. Follow the guidelines for the
Manual Set function (Refer Page 14).

Time/
Temp

The Time/Temp button is for use with:
A) Bake Only setting (Refer Page 13)
B) Manual Set function (Refer Page 14)

Up and
Down
Arrows

The Up and Down Arrows have three functions:
A) To use the Preset Timer (Refer Page 12)
B) To use the Time/Temp feature for the Bake Only setting (Refer Page 13)
C) To use the Manual Set function (Refer Page 14)

Start/
Pause

The Start/Pause button has two functions:
A) Press the Start/Pause button to start the selected setting.
B) Press the Start/Pause button to interrupt a cycle. The Pause function allows you to be
creative with your bread making by pausing the machine for 10 minutes. The Pause function
can be activated in any cycle of any setting except the Keep Warm cycle.

Stop

To stop and cancel a setting in mid-cycle press the Stop button down for 5-10 seconds until
beeps sound and the Display Window is reset. This will result in the program being cancelled.
When the Stop button is pressed, the display will indicate BASIC BREAD 1250g 3:20
MEDIUM. When a setting time is complete the Ultimate Baker’s Oven will show 0:00 on the
display window. The bread machine is cooling and will be in the ‘Keep Warm’ cycle for 60
minutes.

Keep
Warm/
Operation
Light

The Keep Warm/Operation Light will illuminate on the control panel when the Ultimate
Baker’s Oven is in operation. During the Operation of the machine the light will remain steady.
During the 60 Minute Keep Warm cycle at the end of the bread making cycle the light will
flash.

Oven
Light

Press the Light button at the top of the control panel to illuminate the interior cavity of the
bread machine. The light will not remain on unless the light button is held down.

Power Failure Protection
The Ultimate Baker’s Oven has a built-in Power Failure Protection System. If the power supply to the
Ultimate Baker’s Oven is interrupted for 60 minutes or less, the Ultimate Baker’s Oven will
automatically resume the cycle when power is restored.
For the Power Failure Protection System to be implemented, the machine must be operating for a
minimum of 5 minutes. (If the charging time is less than 5 minutes the machine may not resume
operation when power is restored.)
If the power is not restored within 60 minutes it is recommended that the ingredients be discarded,
particularly if perishable ingredients such as dairy products, eggs, etc. have been used.

Control Panel

Bread and Dough
Setting Selections
Setting Selections
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
29.
30.
31.
32.
33.
34.
35.
36.
37.
38.

☛

BASIC BREAD LIGHT
BASIC BREAD LIGHT
BASIC BREAD LIGHT
BASIC BREAD MEDIUM
BASIC BREAD MEDIUM
BASIC BREAD MEDIUM
BASIC BREAD DARK
BASIC BREAD DARK
BASIC BREAD DARK
BASIC BREAD RAPID
BASIC BREAD RAPID
BASIC BREAD RAPID
WHOLEWHEAT BREAD LIGHT
WHOLEWHEAT BREAD LIGHT
WHOLEWHEAT BREAD LIGHT
WHOLEWHEAT BREAD MEDIUM
WHOLEWHEAT BREAD MEDIUM
WHOLEWHEAT BREAD MEDIUM
WHOLEWHEAT BREAD DARK
WHOLEWHEAT BREAD DARK
WHOLEWHEAT BREAD DARK
WHOLEWHEAT BREAD RAPID
WHOLEWHEAT BREAD RAPID
WHOLEWHEAT BREAD RAPID
FRENCH BREAD
FRENCH BREAD
FRENCH BREAD
SWEET BREAD
SWEET BREAD
SWEET BREAD
CONTINENTAL BREAD
YEAST FREE BREAD
JAM
BREAD DOUGH
PIZZA DOUGH
PASTA DOUGH
BAKE ONLY
MANUAL SET FUNCTION

1250g
1000g
750g
1250g
1000g
750g
1250g
1000g
750g
1250g
1000g
750g
1250g
1000g
750g
1250g
1000g
750g
1250g
1000g
750g
1250g
1000g
750g
1250g
1000g
750g
1250g
1000g
750g

Total Cycle Time does not include the cooling or automatic keep warm function.

NOTE!

Weight Choice

Bread and Dough Setting Selections

Total Cycle Time
Hours:Minutes
3:10
3:00
2:55
3:20
3:10
3:05
3:30
3:20
3:15
2:20
2:10
2:05
3:40
3:30
3:27
3:45
3:35
3:32
3:53
3:43
3:40
2:30
2:20
2:17
3:40
3:30
3:27
3:30
3:25
3:22
4:35
1:30
1:05
1.30
0:50
0.14
0:00 TO 2:00

SETTING 1. Basic Bread (Light,
Medium, Dark or Rapid)

☛

NOTE!

Turn the bread machine on and the Display
Window will show 3:20 – 1250g. This is the family
size loaf. A black arrow will appear against the
wording ‘Basic’ and ‘Medium’ crust colour. For a
1000g large sized loaf or 750g medium sized
loaf, press Loaf Control button until the required
size appears in the Display Window. For a Light
or Dark crust colour or Rapid setting, press Crust
Control button until the black arrow aligns with
the selected setting.
Recipes in the White, Flavoured White, White
Prepackaged Bread Mix and Gluten Free sections
are best baked using the Basic Bread setting.

☛

NOTE!

Basic Bread (Rapid) setting takes 2:05 to
complete a 750g loaf. The rising times are
shorter. The individual recipes in the White
Bread, Flavoured White Bread and Prepackaged Bread Mix sections will
nominate the loaf size setting most
suitable. Crust Control is not available
when using this setting.

SETTING 2. Whole Wheat Bread
(Light, Medium, Dark or Rapid)
Press the Select button once and a black arrow
will appear against the wording ‘Whole Wheat’
and ‘Medium’ crust colour. The Display Window
will show 3:45 – 1250g. This is the family size
loaf. For a 1000g large size loaf or a 750g
medium size loaf, press Loaf Control button until
the required size appears in the Display Window.
For a Light or Dark crust colour or Rapid setting,
press Crust Control button until the black arrow
aligns with the selected setting. The Whole Wheat
(Light, Medium or Dark) setting is used for breads
made with large amounts of whole wheat flour,
rye or other grain flours. This setting has an
inbuilt, 30 minute Preheat time. Preheat will show
on the Display Window when the Start button is
pressed. During this time the heavy wheat grains
absorb the liquid, soften and expand, thus
providing better gluten development.

Whole Wheat (Rapid) setting takes 2.17 to
complete a 750g loaf. The rising times are
shorter, therefore bread made from a
mixture of flour types rather than 100%
whole wheat are better suited to this
setting. The setting has an in-built 5
minute Preheat time. Preheat will show on
the Display Window when the Start button
is pressed. The individual recipes in the
Wholemeal Bread and Prepackaged
Bread Mix sections will nominate the loaf
size setting most suitable. Crust Control is
not available when using this setting.

SETTING 3. French Bread
Press the select button twice and a black arrow
will appear against the wording ‘French’. The
Display Window will show 3:40 – 1250g. This is
the family size loaf. For a 1000g large sized loaf
or a 750g medium loaf, press Loaf Control button
until the required size appears in the Display
Window. The type of bread most suited, is one
that is low in fat and sugar. The kneading time is
shorter, rising time longer and the baking
temperature higher, all of which produce a harder,
crusty crust and a firmer texture. Crust Control is
not available when using this setting. The recipe
most suited to this setting can be found in the
White Bread section.

SETTING 4. Sweet Bread
Press the Select button three times and the black
arrow will appear against the wording ‘Sweet’.
The Display Window will show 3:30 – 1250g. This
is the family size loaf. For a 1000g large sized loaf
or a 750g medium loaf, press Loaf Control button
until the required size appears in the Display
Window. The recipes in the Sweeter flavoured
bread section are best suited to this setting due
to the increased baking time and lower
temperature. Crust Control is not available when
using this setting.

Bread and Dough Settings

SETTING 5. Continental Bread
Press the ‘Select’ button four times and the black
arrow will appear against the wording
‘Continental’. The Display Window will show 4:35.
Loaf Control and Crust Control are not available
in this setting. The flavour of the bread baked on
this setting is developed in the longer last rising
cycle. Extended baking at higher temperature
gives the typical hard crust of a Continental loaf.

SETTING 6. Yeast Free Bread
Press the Select button five times and the black
arrow will appear against the wording ‘Yeast
Free’. The Display Window will show 1:30. Loaf
Control and Crust Control are not available in this
setting. Recipes that rely on baking powder or
bicarbonate of soda as the raising agent are used
for this setting. These can be found in the Yeast
Free Bread section.

SETTING 7. Jam
Press the Select button six times and the black
arrow will appear against the wording ‘Jam’. The
Display Window will show 1:05. This setting is
designed to produce home made style jam using
seasonal fresh fruit. A variety of recipes can be
found in the ‘Just Jam’ section.

SETTING 8. Bread Dough
Press the Select button seven times and the
black arrow will appear against the wording
‘Dough’. The Display Window will show 1:30 and
the word BREAD. When the cycle is complete the
dough is removed from the bread pan, hand
kneaded, shaped and baked in the conventional
oven. Refer to recipes in the ‘Dough’ section.

Bread and Dough Settings

SETTING 9. Pizza Dough
Press the Select button eight times and the black
arrow will remain against the wording ‘Dough’.
The Display Window will show 0:50 and the word
PIZZA. This setting is suitable for making doughs
for pizza and focaccia – refer to ‘Pizza Dough’
section.

SETTING 10. Pasta Dough
Press the Select button nine times and the black
arrow will remain against the wording ‘Dough’.
The Display Window will show 0:14 and the word
PASTA. This setting makes pasta dough for hand
shaping into fresh pasta – refer to ‘Pasta Dough’
section.

SETTING 11. Bake Only
Press the Select button ten times and the black
arrow will appear against the wording ‘Bake
Only’. Press the Up and Down Arrows to select a
baking time between 0:00 to 2:00 hours. Press
the Time/Temp button to adjust the baking
temperature from 0°C to 150°C. This setting
allows you to extend the baking time. Refer to
using the Bake Only Setting on Page 13.

Using the Automatic Dried
Fruit/Nut/Herb Dispenser
The Automatic Dried Fruit/Nut/Herb Dispenser
ensures your Ultimate Baker’s Oven will
automatically release the dried fruit/nuts/herbs of
your choice into the dough at exactly the right
time in the kneading cycle. If added before this
time excessive kneading will cause the
ingredients to break down rather than hold their
shape.
The Dried Fruit/Nut/Herb Dispenser will
automatically release its contents 8 minutes
before the end of the kneading cycle.
The dispenser activates
on the BASIC, WHOLE
WHEAT, FRENCH,
SWEET, CONTINENTAL,
YEAST FREE and
DOUGH-BREAD
Settings. The capacity
of the dried
fruit/nut/herb dispenser
is 3/4 cup of dry
ingredients.

If the ingredients exceed 3/4 cup, use the Beeper
button and add the additional ingredients
manually when the Add-in Beeper sounds (also at
8 minutes before the end of the kneading cycle).

☛

NOTE!

Do not pour liquids into the dried
fruit/nut/herb dispenser. All glace (glazed)
fruits e.g. cherries, ginger, pineapple etc,
must be washed and dried well on paper
towelling before adding into the dispenser.
It is recommended that the dispenser be
cleaned thoroughly with a soft, damp
cloth after each use.

The Nuts button should be pressed before the
Start/Pause button has been depressed, or soon
after the kneading has commenced, otherwise
the dispenser will not release the contents.

The Automatic Dispenser

Using the Pause
Function
The Ultimate Baker’s Oven has a horizontal
traditional style loaf pan. This feature, in
conjunction with the PAUSE function, allows you
to be creative with bread making.
When the Start/Pause button is pressed for the
PAUSE function, the Ultimate Baker’s Oven will
stay “on hold” for up to 10 minutes. You can
activate the PAUSE function at any time, in any
cycle. The Display Window will flash the setting
time remaining for a 10 minute period, then the
program will resume. If 10 minutes is not
sufficient time, the Start/Pause button can be
pressed again for another 10 minute period. If the
full 10 minutes PAUSE is not required, press the
Start/Pause button to resume the program.

Try this creative idea from our test
kitchen
After the 2nd Rise, the blade will rotate to Shape
the dough. The “beeps” will sound three times if
the beeper is turned on. This is a reminder to
shape the dough if required.
1) Press Start/Pause.
2) Remove bread dough from bread pan, roll out
on a floured surface to a rectangle
approximately 20cm x 30cm.
3) Top with 3 tablespoons tomato paste, 1
teaspoon Italian mixed herbs, 4 tablespoons
chopped salami, 2 tablespoons chopped black
olives and 3 tablespoons grated tasty cheese.
4) Roll up lengthwise, like a Swiss roll, tuck ends
under, place back into the bread pan and
return to the Ultimate Baker’s Oven. Press
Start/Pause and the third rise will begin
followed by the bake cycle.

The Pause Function

5) At 15 minutes into
the bake cycle press
Start/Pause again, cut
the top of the loaf in 23 places, brush with
Egg Glaze (Refer Page
72), close the lid. Press
Start/Pause to resume
the program.
The ideas for this
feature are limited only
by your imagination. Bread dough can be
braided, made into Pull Aparts, filled breads and
more!

How to use the
Preset Timer
The Ultimate 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 Basic Medium
Bread setting using the Preset Timer, follow steps
1-10 under the heading “Beginner’s Guide to Your
First Loaf” on Page 15-17.

STEP 2.
To preset the timer use the ▼▲ 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 in the Display Window 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 ▲ arrow button, the timer
advances 10 minutes. Each time you press the
▼ arrow button the timer is set back 10 minutes.
Hold down the ▲ or ▼ arrow buttons for
speedier adjustments.
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 hours
appears in the Display Window. Press
Start/Pause.

STEP 3.
Press Start/Pause. The colon (:) in the time
displayed begins to flash, letting you know the
Timer has started. The remaining time will count
down in one minute increments. When the Time
Display indicates “0:00”, baking is completed.
If you make an error during or after your
selection, press the Stop button. The Timer will
reset to BASIC 1250g 3:20 MEDIUM Setting and
you can begin your selection again.

☛

NOTE!

☛

NOTE!

☛

NOTE!

☛

NOTE!

The Preset Timer cannot be used with the
following settings - Yeast Free, Jam,
Dough-Bread, Dough-Pizza, Dough-Pasta
or Bake Only.
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.
During the delayed time, before the bread
machine begins kneading, the
temperature of the ingredients and baking
chamber will be maintained at a suitable
temperature.
To ensure the efficient operation of the
bread machine, use in an area not
affected by extremes of heat or coldness.

Your Ultimate Baker’s Oven will begin making
your bread at the appropriate time for it to be
ready at exactly 6.00pm.

The Preset Timer

Using the Bake Only Setting
(and the Time/Temp Button)
The BAKE ONLY setting of the Ultimate 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 crust
is required.

●

Crispen loaves already baked and cooled.

●

Re-warm loaves already baked and cooled.

●

Bake doughs that have been hand shaped.

●

Melt or brown toppings on baked bread.

To use the Bake Only setting:
1. Press the Select button ten times and the
black arrow on the Display Window will appear
against the wording “Bake Only” and 0:45.
2. Press the Up▲Arrow to adjust the baking time
from 0:00 to 2:00 hours. The Down▼Arrow
can be used to make an adjustment before
commencement.
3. Press the Time/Temp button, then the
Up▲Arrow to maximum 150ľC or the
Down▼Arrow to minimum 0ľC, if you wish to
increase or decrease the baking temperature.
(Press the Time/Temp button again if you wish
to check or change the time selected.)
4. Press the Start/Pause button. The Display
Window will show the word BAKE and the
amount of time to elapse before the
completion of the cycle.
5. Should the bread require less baking time,
press the Stop button at the appropriate time
and remove the bread from the bread machine
and pan.

Bake Only Setting

☛
NOTE!
☛

NOTE!

When adjusting the baking time
displayed, each time the up or down
arrow button is pressed the time
displayed advances or is set back in oneminute increments.
When adjusting the baking temperature
displayed, each time the up or down
arrow button is pressed the temperature
displayed advances or is set back in 1°C
increments. Hold down the arrow buttons
and the temperature advances or is set
back in 5°C increments.

Manual set for your
personal recipes
This setting allows you to program your own
personal recipe cycle times and baking
temperature in the Ultimate Baker’s Oven. You
can choose how long you want for each cycle of
the program. For example, in a humid climate the
rising cycles can be reduced or if a crustier loaf is
preferred the baking time and temperature can be
increased.
The Panettone recipe on page 63 is an example
of how to use the Manual Set function
The memory of the Ultimate Baker’s Oven will
save and recall the last recipe programmed.

OPERATION DISPLAY READING
1st press
Shows the total time
for the last recipe
programmed and the
Nuts selected.
2nd press
PRE-HEAT
0
3rd press
KNEAD 1
0
4th press
KNEAD 2
0
5th press
RISE 1
0
6th press
PUNCH DOWN :00
7th press
RISE 2
0
8th press
SHAPING
:00
9th press
RISE 3
0
10th press BAKE
0
11th press NUTS (YES or NO)
12th press 0ľC
13th press

☛
NOTE!

Procedure:
1. Press MANUAL SET following the steps
shown below, starting with “1st press” through
to “13th press”. PERSONAL RECIPE will show
on the Window Display through out the
function.
2. Use the Up ▲ and Down ▼ arrows to increase
or decrease the cycle times, the temperature of
the baking cycle and to select the Nuts
dispenser. Use to the sequence charts at the
beginning of each section as a guide.
3. Press the Beeper button if the beeps are
required.
4. Press Start/Pause button to start.

ACTION

Press “up” ▲ arrow to enter time- maximum 60 minutes – “down” ▼ to 0.00
Press “up” ▲ arrow to enter time- maximum 60 minutes – “down” ▼ to 0.00
Press “up” ▲ arrow to enter time- maximum 60 minutes – “down” ▼ to 0.00
Press “up” ▲ arrow to enter time- maximum 100 minutes – “down” ▼ to 0.00
Press “up” ▲ arrow to enter time- maximum 60 seconds – “down” ▼ to 0.00
Press “up” ▲ arrow to enter time- maximum 100 minutes – “down” ▼ to 0.00
Press “up” ▲ arrow to enter time- maximum 60 seconds – “down” ▼ to 0.00
Press “up” ▲ arrow to enter time- maximum 100 minutes – “down” ▼ to 0.00
Press “up” ▲ arrow to enter time- maximum 150 minutes – “down” ▼ to 0.00
Press “up” ▲ arrow for YES – “down” ▼ for NO
Press “up” ▲ arrow to increase-maximum 150ľC – “down” ▼ to decrease
minimum 0ŻC
Shows total time for
The Manual Set function has now been reprogrammed. (If you wish to
the current recipe
check the times and temperature programmed you can do so now by
programmed and the
using the MANUAL SET button to progress through 1st press to 13th press).
Nuts selected. The word Then press the START/Pause button to start the program.
SET appears in the lower
right-hand side corner.
(Two beeps sound if
the Beeper is turned on.)

The PRESET TIMER can be used with the
MANUAL SET function. Use the Up ▲
and Down ▼ arrows to set the required
time (until finish) after SET appears on the
Display Window (after the 13th press).

☛
NOTE!

If the Dried Fruit/Nut/Herb Dispenser and/or the
Beeps for adding other ingredients are required,
ensure the Knead 2 is programmed for at least
20 minutes. The Dispenser and Beeps activate
at 17 minutes into the total kneading cycle.

Manual Set

Beginner’s Guide to Baking
Your First Loaf
The following instructions are to be used when
making Bread or Dough recipes from the recipe
section in this book.
All recipes use local ingredients and Australian
Standard Metric measuring tools (cup, spoons
and weighing scales), for accuracy in producing a
1.25Kg (1250g), 1Kg (1000g) or 750g loaf.
Before making your first loaf, remove any
promotional stickers from the Ultimate Baker’s
Oven. DO NOT remove the Ultimate Baker’s Oven
logo located on the front panel of your machine.

STEP 1. Open the lid and remove the
bread pan

The collapsible blade
can be upright or flat
when the kneading
cycle commences. The
kneading action of the
bread machine ensures
that the blade is upright
or flat at the appropriate
times in the kneading rising and baking cycles.

☛
NOTE!

Open the lid and remove the bread pan from the
Ultimate Baker’s Oven by holding the handle and
lifting straight up.
Always remove the bread pan from the Ultimate
Baker’s Oven before adding ingredients to ensure
ingredients are not spilt into the baking chamber
and on 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
Ultimate 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 it is properly mounted 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 seated correctly,
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 will not mix correctly or
rise sufficiently.
All ingredients should be at room temperature 2025ľC. Ingredients should be added in the
following order:
1.Liquid ingredients
2.Fat
3.Dry Ingredients: salt, sugar, flour
4.Yeast

☛

NOTE!

Beginner’s Guide

Before inserting the collapsible blade,
ensure that there are no crumbs attached
to the shaft inside the bread pan or inside
the hole or around the hinged area of the
collapsible kneading blade. This will ensure
that the hinge pivots freely. For further
cleaning instructions refer to Page 28.

If using pre-packaged bread mix, refer to
recipes on Page 64-68.

☛
NOTE!

Mound the flour into the pan, make a
small hollow in the centre and place the
yeast there. If the yeast contacts the
water before kneading, the bread may not
rise well. This is important when using the
Preset Timer.

Window Display will change from 1250g to 1000g
to 750g. The Loaf Control button can be used
for the Basic, Wholewheat, French and Sweet
Bread settings.

☛

NOTE!

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.
2. Locate the drive mechanism of the pan directly
into the base of the baking chamber.
3. Push down on the bread pan firmly until it is in
position.

STEP 5. Close 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 Page 72).

STEP 6. Plug in the bread machine
Insert plug into a 230/240 volt power outlet.
Switch on at the power outlet.

☛
NOTE!

When the Ultimate Baker’s Oven is
plugged in and switched on, the Display
Window will automatically show 1250g
3:20 NO NUTS, with arrows aligned to
Basic and Medium.

STEP 7. Select bread type

If you accidentally press the wrong
setting, crust colour or loaf size, press
and hold the Stop button to reset the
program.

STEP 10. Set the Dried Fruit/Nut/Herb
Dispenser and/or Add-in Beeper
If ingredients are to be dispensed from the Dried
Fruit/Nut/Herb Dispenser, the Nuts button should
be pressed before the Start/Pause is pressed or
soon after the kneading has commenced. The
words “YES NUTS” will appear in the Display
Window. The Nuts button can be used on the
Basic, Whole Wheat, French, Sweet, Continental,
Yeast Free and Dough-Bread settings. Refer to the
Dried Fruit/Nut/Herb Dispenser instructions on
Page 10 The capacity of the Dried Fruit/Nut/Herb
Dispenser is 3/4 cup dry ingredients.
Add-in Beeper: If the additional ingredients
exceed 3/4 cup, use the Beeper button and when
the beeps sound during the kneading cycle add
the additional ingredients at this time.
Take care not to drop 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 to add ingredients
as this will cancel the program.
The Beeper light above the Display Window will
be illuminated when the Beeper is switched on.

☛

Press the Select button if another setting is
required. For example press the Select button
once to choose Whole Wheat. Each time you
press Select again, the indicator moves onto the
next selection in the following order:

NOTE!

Basic, Whole Wheat, French, Sweet,
Continental, Yeast Free, Jam, Dough-Bread,
Dough-Pizza, Dough-Pasta, Bake Only

STEP 11. Start the bread machine

STEP 8. Select crust type
Press the Crust Control button to select a Light
or Dark Crust OR the Rapid setting. The Crust
Control button can be used for the Basic and
Wholewheat bread settings.

STEP 9. Select loaf size
Press the Loaf Control button to select the loaf
size. Each time this button is pressed the

Do not pour liquids into the fruit/nut/herb
dispenser. If using bottled or canned
ingredients such as olives or sun dried
tomatoes, drain and dry on kitchen paper
towelling before adding to dispenser.

Press the Start/Pause button to begin the bread
making process. When the Start/Pause button is
pressed, the Operation Light will come on and
the Ultimate Baker’s Oven begins operating. The
total setting time will appear in the display
window. The setting time will count down in oneminute increments.
• The kneading cycles commence.
• When the kneading cycle ends the bread will
start to rise. During the three rising cycles the

Beginner’s Guide

dough will be degassed twice by the blade
moving at the end of the first and second rising
cycles.
• After the 2nd Rise, the blade will rotate to
Shape the dough. The ‘Beeps’ will sound three
times if the beeper is turned on. This is a
reminder to shape the dough if required.
• The dough rises fully in the third rising cycle,
then the baking cycle commences.
• During the baking cycle steam may sometimes
come out of the vents on the lid. The window
may steam up. This is a normal part of the
bread making process.
• When the bread is finished baking, the machine
will sound 3 double ‘beeps’ and the Display
Window will read “0:00”. The bread is now
ready to remove.

☛

NOTE!

The Wholewheat setting has a 30 minute
preheat cycle and the Wholewheat Rapid
setting has a 5 minute preheat cycle.
Kneading will commence after these times
have elapsed.

STEP 12. Remove the bread pan
When the selected setting is complete, the Ultimate
Baker’s Oven will beep three times and the Keep
Warm Light will flash. The bread pan is now ready
to be removed. When making bread, it is
recommended to remove the bread at the end of
the baking cycle to retain the crispness of the crust.
If you do not wish to remove the bread
immediately, the Ultimate Baker’s Oven will
automatically go into a Keep Warm cycle,
holding the temperature of the bread for up to 60
minutes (except on Yeast Free, Jam, Dough and
Bake Only settings).

STEP 13. Take the bread out of the
bread pan
Use oven mitts to gently shake the bread out of
the pan onto a wire rack. Check that the
kneading blade has remained in the pan. Place

☛

NOTE!

When baking is completed 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 hand, as it is very
hot! If the kneading blade sticks to the
driveshaft after removing the bread from the
pan, pour warm water into the pan and let
it soak for approximately 10 minutes.

Beginner”s Guide

the bread upright on the wire rack to cool. We
recommend allowing the bread sufficient cooling
time before slicing.

STEP 14. Unplug the bread machine
Press the Stop button to turn the Ultimate
Baker’s Oven off. The display will reset to the
1250g 3:20 with the arrows aligned to Basic and
Medium setting. Switch off at the power outlet to
clear the Display Window then grasp the power
supply plug to remove from the power outlet.
Never pull the power supply cord.
If wishing to make another loaf of bread allow
approximately one hour for the Ultimate
Baker’s Oven to cool down before using
again. Leave the lid up to help the machine cool
down more quickly.
If the Ultimate Baker’s Oven is too hot it will
display an error code and will not operate until it
cools down to the correct operating temperature
for kneading.
When storing the bread machine, switch off and
then remove power supply plug from 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 the lid top. Store bread machine upright.

STEP 15. Cut the bread
Before cutting the bread always make sure the
kneading blade is removed from the bottom of
the baked bread loaf prior to slicing.
After the bread has cooled, cut the bread using a
serrated bread knife or electric knife on a firmly
seated breadboard. A standard 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 straight, even slices
every time when using a
bread knife or electric knife.

STEP 16. 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 any air
and secure with ties and label. Bread may be
frozen for up to 1 month.

Weighing
and Measuring
MEASURING UP
Baking bread is in part a science and each
ingredient plays an integral role.
Therefore care should be taken when
weighing and measuring ingredients to obtain
accuracy.
Recipes in this Instruction Book have been
developed using Australian Metric Weights and
Measurements.
Australian Metric Measurements

Metric Weighing Scales
For accuracy and consistent results, it is
recommended that a set of metric weighing
scales should be used as they provide greater
accuracy than measuring cups.
Tare (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!

1 teaspoon

5ml

1 tablespoon

20ml

Metric Measuring Cups and Spoons

1 cup

250ml

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.

FOR NEW ZEALAND CUSTOMERS
New Zealand Metric Measurements:
1 teaspoon

5ml

1 tablespoon

15ml

1 cup

250ml

The New Zealand tablespoon is 5ml less than
the Australian tablespoon, so care should be
taken when measuring ingredients to
compensate for this variance . For example,
1 Australian tablespoon = 1 New Zealand
tablespoon plus 1 New Zealand teaspoon.
It is important to note that New Zealand
ingredients, especially flour and yeast, differ
from the Australian equivalents. In the Vital
Ingredients section (Page 19-21), suitable
New Zealand products have been listed.

DO NOT USE TABLEWARE SPOONS OR
CUPS.

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.

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.

Weighing and Measuring

The Vital
Ingredients
FLOUR
Flour is the most important ingredient used for
bread making. It provides food for the yeast and
structures the loaf. When mixed with liquid, the
protein in the flour starts to form gluten. Gluten is
a network of elastic stands, which interlock to
trap the gases produced by yeast. This process
increases as the dough undergoes kneading and
provides the dough with the structure required to
produce the weight and shape of the bread.

White Wheat Flour
The flour used in the bread machine should be
bread flour. Baker’s flour or plain flour may be
used. There is no need to sift the flour. Plain flour
is most readily available, however best results are
obtained with flour that has 11-12% protein. For
this reason, the recipes in this book requiring
bread flour, have been made with flours with 12%
protein. This is normally indicated on the
packaging. Do not use self-raising flour unless
indicated in the recipe.

☛

NOTE!

When using a low protein, stone ground,
wholemeal or plain flour the quality of the
bread can be improved by adding
11/2-2 tablespoons of gluten flour.

“Kitchen Collection” brand Bread Flour
This brand of bread flour is available nationally at
larger supermarkets and was used for the
development of most of the recipes contained in
this guide. It is a high protein, white bread flour,
with a 12% protein content, ensuring a higher
quality and consistency to the baked bread.

“Defiance” brand High-Grade
Plain Flour
Also known as bread or baker’s flour, it is
produced from hard wheats to give a protein level
of at least 11.5%. This product is available
nationally at larger supermarkets.

NEW ZEALAND ONLY
‘Elfin High Grade White Flour’ and
‘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
this type of flour will be higher in fibre, the loaf will
be lower in height and heavier in texture. A lighter
textured bread can be achieved by replacing 1
cup of wholemeal flour with white bread flour.

Rye Flour
A popular flour used for bread making, rye flour is
low in protein and so it is essential to combine rye
flour with bread flour to make bread successfully
in the bread machine.

Gluten flour
Gluten flour is a concentrated mixture of glutenforming 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.

BREAD MIXES
These convenient mixes contain bread flour,
sugar, milk, salt, oil and other ingredients such as
bread improvers. Usually only the addition of
water and yeast is required. Bread mix brands
such as “Kitchen Collection”, “Defiance” and
“Lowan” are available nationally from major
supermarkets. Recipes for these brand bread
mixes 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 ‘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.

☛
NOTE!

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.

Lowan Bread Improver has been used in some of
the bread recipes listed in the Easy Bake recipe
section of this book. A simple bread improver is 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 SPLENDA as a sugar
substitute.
NEW ZEALAND ONLY
Sugar can be reduced for more improved
results.

POWDERED MILK

NEW ZEALAND ONLY
Salt may be reduced for improved results.

FAT
Fat adds flavour and retains the moisture. Butter,
margarine or vegetable oil, such as safflower,
sunflower, canola, etc., can be used.

YEAST
Without yeast the bread will not rise. Yeast needs
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 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.

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
23).

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 3 teaspoons ‘Edmonds Surebake
Yeast’.

The Vital Ingredients

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 the rising and increase the
nutritional value of the bread. They add flavour
and tenderness and are usually used in the
sweeter type of breads.

OTHER INGREDIENTS
Fruit, nuts, chocolate chips, etc. may be added to
the Dried Fruit/Nut/Herb Dispenser (unless recipe
specifies otherwise). The bread machine will
release the additional ingredients from the
Dispenser at 8 minutes before the end of the
kneading cycle. If added before this stage,
excessive kneading will cause the ingredients to
break down rather than hold their shape. Refer to
“Using the Automatic Dried Fruit/Nut/Herb
Dispenser” (Page 10).
If the quantity of additional ingredients exceeds
the size of the Dispenser, use the Beeper button
and add the additional ingredients manually when
the Add-in Beeper sounds (also at 8 minutes
before the end of the kneading cycles).

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 is available in 70g
sachets from major supermarkets.

The Vital Ingredients

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
Kitchen Collection
1800 649 494
Lowan Wholefoods
1800 355 718
Elfin (New Zealand only)
0800 110 800
For more information about Bread Flour please
contact the revelant number listed below, or
refer to contact details on the package.
Defiance High Grade
Plain Flour
1800 628 883
Kitchen Collection
White Bread Flour
1800 649 494
Elfin/Champion High Grade
Plain Flour (New Zealand only) 0800 110 800
For more information about Gluten Flour and
Bread Improver please contact:
Lowan Wholefoods
1800 355 718

Hints & Tips to better
bread making
✔

Do measure ingredients accurately — weighed
measurements are in fact 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 11.5% i.e. 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 bread pan or cooked
loaf of bread, as this may cause damage to the
non-stick coating.

Tip: If you live in 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
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
more flour, 1 tablespoon at a time until the
dough reaches a firmer consistency. If the
dough is too dry add 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 handshaping dough for rolls, weigh
each piece of dough for more evenly sized
results.

✘ 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.
Never use the Preset Timer for recipes that
contain perishable items, such as eggs, cheese,
milk, cream and meats.
Never use self-raising flour to make yeasted
bread unless recipe states otherwise.
Never immerse your bread machine or bread pan
in water.

Hints and Tips

Questions and
Answers
About Ingredients:

About Baking Bread:

Q: Can other bread recipes be made in this
machine?

Q: The bread cycle has been accidentally
cancelled/reset during the bread-making
process. What can I do?

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 other 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 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 artificial sweeteners.
However, the brand 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 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.

A: If the power is accidentally turned off for 60
minutes or less during the bread making cycle,
your Ultimate Baker’s Oven has a Power Failure
Protection system. This will automatically resume
bread making when power is restored.
If the cycle can not be resumed or is cancelled:
During the Kneading cycles – Re-select the
bread setting again and allow dough to re-knead
and continue through the rising and baking
process. The result may be a loaf higher in
volume and lighter in texture.
During the Rising cycles – Turn the machine off.
Leave the dough in the pan and in the baking
chamber with the lid closed. Allow the dough to
rise up in size until almost near the top of the
pan. Turn the machine on. Select the Bake Only
setting. Set required baking time (between 0:00
to 2:00 hours). Press the Start/Pause button.
During the Baking cycle – Select the Bake Only
setting. Select required baking time (between
0:00 to 2:00 hours). Press the Start/Pause
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, Wholewheat,
French and Sweet settings), holding the
temperature of the bread for up to 60 minutes.
However, as the loaf cools, it gives off steam that
cannot escape from the bread pan. The bread
crust may then become soft and the loaf may
lose its shape.

Q: Why do the ingredients need to be placed
into the pan in the specified order?

Q: Why did the bread not rise?

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.

A: There may be several reasons. Check the
protein level of the flour and the 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.

Questions & Answers

Q: Why do large holes appear inside the
bread?
A: Occasionally air bubbles will concentrate at a
certain location during the last rising and will bake
in that state. 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.
Q: Why does bread colour differ?
A: This is probably because the ingredients in
each recipe differs. A different crust colour may
also have been selected.

About Using the Preset 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.

Q: Are the room and water temperatures
important?
A: Yes – room and water temperature influences
yeast activity and therefore can affect the quality
of the bread. The average room temperature is
approximately 20-25ľC. Room temperature water
should also be used.

☛

NOTE!

Never use hot water as it will kill the yeast.

Questions & Answers

Troubleshooting –
Recipe
Problem

Flour

Not
measured
correctly

●

Low
Protein %

●

Past
use-by
date
Self raising
flour used

●

Sugar

Not
measured
correctly
Salt
Not
measured
correctly
Water Not
Liquid measured
correctly

Yeast

Bread
Mix

Room
temp

Bread
Over
Sticky
Doughy Heavy Coarse Bread
sinks in browned patch on centre dense holey rises
centre
top of
texture texture too much
bread

Too hot/
Too cold
Not
measured
correctly

●

Use metric
measuring spoons

●

Use metric weighing/
measuring devices.
See ‘Measuring Up'
for more detail
Water must between
20o -25oC
Use metric
measuring spoons.
See ‘Measuring Up'
for more detail
Use metric weighing/
measuring devices.
See ‘Measuring Up'
for more detail
Bread mix must only
be used when
following specific
recipe for mixes.
Room temp must
be less than 28oC
Room temp must
be more than 10oC

●

●
●

●

Not
measured
correctly

●

Used in
place of
flour

●

Too hot

●

Troubleshooting – Recipe

Corrective
Action

●

Too cold

●

Bread
doesn’t
rise
enough

●

●
●

Use metric weighing/
measuring devices.
See ‘Measuring Up'
for more detail
Use high protein flour.
See 'The Vital
Ingredients' for
more detail
Use fresh flour
Use high protein
bread flour. See 'The
Vital Ingredients' for
more detail
Use metric
measuring spoons

Troubleshooting –
Machine
Machine

Unit unplugged
30 minute
warming cycle
(Wholewheat
cycle only)
Kneading
blade not
on shaft
Select setting
incorrect
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

Machine Error code Ingredients Bread
will not E:01 on
not
not
operate display
mixed
baked
window
●

Baked
Under
Preset timer
bread
browned did not
function
is damp crust

●

Bread not
sufficiently
baked

Loaf
is small

●

●
●

●

●
●

Troubleshooting – Machine

Control Panel
Messages
Control Panel Messages
– Error Detection
When the Start/Pause button has been pressed to
begin the baking process and there is a problem
relating to the sensor, the machine will beep and
flash the particular error message specific to the
problem. There are 5 different messages.

Error Message

Problem

Correction

If attempting to use the bread
machine shortly after a previous
loaf has been baked, its interior
will still be warm, i.e. 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.

Problem

Correction

If the bread machine is used in a
very cold environment, the yeast
will not activate correctly.

Use the bread machine in a
warmer environment.
Recommended room
temperature is 20-25°C.
Press Stop to reset.

If the error messages
appear in the
Display Window contact your nearest authorised
Breville Service Centre. (Refer to Page 73 for details.)

Control Panel Messages

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 body, lid and dispenser should be wiped
clean with a soft damp cloth. If overspills (such as
flour, nuts, sultanas) occur in the baking chamber,
carefully remove using a damp cloth.
Before re-using your bread machine, make
certain that all parts are completely dry.

☛

NOTE!

NEVER immerse the bread machine or
the bread pan in water.

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 in the
bread pan over time. This is a natural
NOTE!
effect caused by moisture and steam
and will not affect the bread in any way.

Bread pan and kneading blade

Storage

The bread pan and collapsible kneading blade are
coated with a high quality non-stick coating.

When storing the bread machine, switch off and
then remove the power supply 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 the top of the lid.
Store the bread machine upright.

As with any non-stick coated surface, NEVER use
metal utensils or abrasive cleaners on these
items.
To clean the bread pan and blade:
Fill the pan half way with warm, soapy water (use
a non-abrasive detergent) and let sit for 10-20
minutes. Remove the kneading blade and clean
both blade and inside of pan using a soft cloth.
Be sure to remove any crust or dough that may
become lodged around/underneath the blade and
around the drive shaft.

☛

NOTE!

The bread pan should NOT be immersed
in water.

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.

Replacement Bread Pan and Blade
Both the collapsible blade and bread pan coating
are operating parts of the machine and 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

1300 139 798

New Zealand

0800 253 007

Never wash the bread pan or kneading blade in
the dishwasher.

Care, Cleaning and Storage

EASY BAKE RECIPES

White Bread
PROCEDURE
1. Place ingredients into bread pan in the exact
order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking
chamber and close the lid.
4. Press Select to desired setting as specified in the
recipes below.
5. Press Loaf Control to 1000g or 750g setting if
required.

There is a bread that we all like to place in our
lunch box. This section includes a variety of
breads made from natural ingredients and
after tasting all of these recipes, you just
might discover a new found favourite.

6. Press Crust Control to Dark, Light or Rapid
setting if required.
7. Press Start.
After baking, press Stop. Remove bread from the
bread machine and bread pan. Cool on rack.

All recipes use local ingredients and Australian
Standard Metric measuring tools (cup, spoons
and weighing scales) for accuracy in producing a
1.25Kg (1250g), 1kg (1000g) or 750g loaf of
bread.

CHART SHOWING SEQUENCE FOR BASIC SETTING
1st Knead 2nd Knead 1st Rise Punch 2nd Rise Shape 3rd Rise Bake
750g Light
750g Medium
750g Dark
1kg Light
1kg Medium
1kg Dark
1.25kg Light
1.25kg Medium
1.25kg Dark

3min
3min
3min
3min
3min
3min
3min
3min
3min

White Bread

22min
22min
22min
22min
22min
22min
20min
20min
20min

40min
40min
40min
40min
40min
40min
40min
40min
40min

10sec
10sec
10sec
10sec
10sec
10sec
10sec
10sec
10sec

25min
25min
25min
25min
25min
25min
25min
25min
25min

15sec
15sec
15sec
15sec
15sec
15sec
15sec
15sec
15sec

50min
50min
50min
50min
50min
50min
50min
50min
50min

35min
45min
55min
40min
50min
60min
50min
60min
70min

Bake
Temp.
ľC
132
132
134
132
132
134
132
132
134

Total
Cycle
Time
2hrs55min
3hrs05min
3hrs15min
3hrs
3hrs10min
3hrs20min
3hrs10min
3hrs20min
3hrs30min

CHART SHOWING SEQUENCE FOR BASIC RAPID SETTING
1st Knead 2nd Knead 1st Rise Punch 2nd Rise Shape 3rd Rise Bake
750g Rapid
1kg Rapid
1.25kg Rapid

3min
3min
5min

22min
22min
20min

15min
15min
15min

10sec 10min
10sec 10min
10sec 10min

10sec 30min
10sec 30min
10sec 30min

Bake
Temp.
ľC
45min 132
50min 132
60min 132

Total
Cycle
Time
2hrs05min
2hrs10min
2hrs20min

To use the Rapid setting on specified recipes in this section, both the salt and yeast quantities will need to
be modified as indicated below:Salt

Decrease by 1/2 teaspoon

Yeast

Increase by 1/2 teaspoon

These modifications are applicable to all loaf sizes i.e. 1.25Kg, 1Kg and 750g .

☛

NOTE!

Best results are achieved by using the longer settings, producing a loaf with optimum texture and
greater keeping qualities.

Basic White Bread
INGREDIENTS:
Water
Oil
Salt
Sugar
Bread flour
Bread improver
Milk powder
Tandaco yeast

1.25Kg
420ml
3 tablespoons
2 teaspoons
2 tablespoons
750g/ 5 cups
1 teaspoon
2 tablespoons
2 teaspoons

1Kg
360ml
2 tablespoons
11/2 teaspoons
11/2 tablespoons
650g/ 41/3 cups
1 teaspoon
11/2 tablespoons
13/4 teaspoons

750g
280ml
1 tablespoon
1 teaspoon
1 tablespoon
500g/ 31/3 cups
1 teaspoon
1 tablespoon
11/2 teaspoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Milk Bread
THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER OR RAPID SETTING
INGREDIENTS:
1.25Kg
1Kg
750g
Full cream milk,
scalded & cooled
420ml
375ml
310ml
Oil
1 tablespoon
1 tablespoon
3 teaspoons
Salt
2 teaspoons
2 teaspoons
2 teaspoons
2 tablespoons
11/2 tablespoons
Sugar
11/2 tablespoons
Bread flour
700g/ 42/3 cups
600g/ 4 cups
450g/ 3 cups
Bread improver
1 teaspoon
1 teaspoon
1 teaspoon
Tandaco yeast
13/4 teaspoons
11/2 teaspoons
11/4 teaspoons
SETTING: BASIC: Light, Medium or Dark

White Bread

CHART SHOWING SEQUENCE FOR FRENCH SETTING
This setting does not have the option of Crust Control or Rapid Setting
1st Knead 2nd Knead 1st Rise Punch 2nd Rise Shape 3rd Rise Bake
750g
1kg
1.25kg

5min
5min
5min

20min
20min
20min

40min
40min
40min

10sec 30min
10sec 30min
10sec 30min

10sec 60min
10sec 60min
10sec 60min

Bake
Temp.
ľC
52min 137
55min 137
65min 137

Total
Cycle
Time
3hrs27min
3hrs30min
3hrs40min

French Bread
INGREDIENTS:
Water
Oil
Salt
Sugar
Bread flour
Bread improver
Tandaco yeast

1.25Kg
420ml
1 tablespoon
2 teaspoons
2 teaspoons
750g/ 5 cups
1 teaspoon
13/4 teaspoons

1Kg
375ml
3 teaspoons
2 teaspoons
1 tablespoon
650g/ 41/3 cups
1 teaspoon
11/2 teaspoons

750g
310ml
2 teaspoons
2 teaspoons
3 teaspoons
500g/ 31/3 cups
1 teaspoon
11/4 teaspoons

SETTING: FRENCH

CHART SHOWING SEQUENCE FOR CONTINENTAL SETTING
This setting does not have the option of Loaf Control, Crust Control or Rapid Setting
1st Knead 2nd Knead 1st Rise Punch 2nd Rise Shape 3rd Rise Bake
1kg

5min

20min

40min

10sec 20min

15sec 70min

Bake
Temp.
ľC
60min 80-150

Total
Cycle
Time
4hrs35min

Continental Bread
INGREDIENTS:
Water
Oil
Salt
Bread flour
Bread improver
Tandaco yeast

1Kg
420ml
1 tablespoon
2 teaspoons
750g/ 5 cups
2 teaspoon
11/4 teaspoons

SETTING: CONTINENTAL

☛

NOTE!

Use the Pause function at 15 minutes into the baking cycle. Open the lid, brush top of loaf with milk,
lightly sift 2 tablespoons of bread flour over top. Close the lid. Press Start.

White Bread

Flavoured
White Bread
PROCEDURE
1. Place ingredients into bread pan in the exact order
listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking
chamber and close the lid.
4. Press Select button to the desired setting as
specified in recipes below.
5. Press Loaf Control to 1000g or 750g setting if
required.
6. Press Crust Control to Dark, Light or Rapid setting
if required
7. Press Nuts/Press Beeper, if applicable.

All recipes use local ingredients and Australian
Standard Metric measuring tools (cup, spoons
and weighing scales) for accuracy in producing a
1.25Kg (1250g), 1kg (1000g) or 750g loaf of
bread.

8. Press Start.
After baking, press Stop. Remove bread from the
bread machine and bread pan. Cool on rack.

Potato & Leek Bread
INGREDIENTS:
Water
Oil
Salt
Sugar
Bread flour
Bread improver
Milk powder
Packaged Instant Potato Flakes
Tandaco yeast

1.25Kg
420ml
3 tablespoons
2 teaspoons
2 tablespoons
750g/ 5 cups
1 teaspoon
2 tablespoons
5 tablespoons
13/4 teaspoons

1Kg
375ml
3 tablespoons
2 teaspoons
2 tablespoons
600g/ 4 cups
1 teaspoon
2 tablespoons
4 tablespoons
11/2 teaspoons

ADD AT THE BEEP OR TO THE DRIED FRUIT/NUT/HERB DISPENSER
Leek, finely chopped
90g/ 1 cup
65g/ 3/4 cup

750g
290ml
2 tablespoons
2 teaspoons
11/2 tablespoons
500g/ 31/3 cups
1 teaspoon
11/2 tablespoons
3 tablespoons
11/4 teaspoons

45g/ 1/2 cup

SETTING: BASIC: Light, Medium, Dark or Rapid

Flavoured White Bread

Cheddar & Pepperoni Bread
THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER
INGREDIENTS:
1.25Kg
1Kg
Water
420ml
375ml
Olive oil
31/2 tablespoons
3 teaspoons
Salt
2 teaspoons
2 teaspoons
Sugar
2 tablespoons
2 tablespoons
Bread flour
700g/ 42/3 cups
600g/ 4 cups
Bread improver
1 teaspoon
1 teaspoon
Milk powder
2 tablespoons
2 tablespoons
Onion powder
11/4 teaspoons
1 teaspoon
Italian mixed herbs
11/4 teaspoons
1 teaspoon
Tandaco yeast
13/4 teaspoons
11/2 teaspoons

750g
310ml
2 tablespoons
2 teaspoons
11/2 tablespoons
450g/ 3 cups
1 teaspoon
11/2 tablespoons
3
/4 teaspoon
3
/4 teaspoon
11/4 teaspoons

ADD AT THE BEEP OR TO THE DRIED FRUIT/NUT/HERB DISPENSER
Pepperoni, finely chopped 4 tablespoons
3 tablespoons
2 tablespoons
Cheddar cheese, grated 3 tablespoons
2 tablespoons
1 tablespoons
Parmesan cheese, grated 11/4 tablespoons
1 tablespoon
3 teaspoons
SETTING: BASIC: Light, Medium, Dark or Rapid

Sun-Dried Tomato Bread
INGREDIENTS:
Water
Oil from sun-dried
tomatoes
Salt
Sugar
Bread flour
Bread improver
Milk powder
Dried mixed herbs
Tandaco yeast

1.25Kg
420ml

1Kg
375ml

750g
310ml

3 tablespoons
2 teaspoons
2 tablespoons
700g/ 42/3 cups
1 teaspoon
2 tablespoons
23/4 teaspoons
13/4 teaspoons

3 teaspoons
2 teaspoons
2 tablespoons
600g/ 4 cups
1 teaspoon
2 tablespoons
3 teaspoons
11/2 teaspoons

2 tablespoons
2 teaspoons
11/2 tablespoons
450g/ 3 cups
1 teaspoon
11/2 tablespoons
21/4 teaspoons
11/4 teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER
Sun-dried tomatoes,
chopped, drained
and dried
6 tablespoons
5 tablespoons
SETTING: BASIC: Light, Medium, Dark or Rapid

Flavoured White Bread

4 tablespoons

Garlic Bread
INGREDIENTS:
Water
Olive oil
Fresh minced garlic
Salt
Sugar
Bread flour
Bread improver
Milk powder
Fresh parsley, chopped
Tandaco yeast

1.25Kg
420ml
3 tablespoons
3 teaspoons
2 teaspoons
2 tablespoons
750g/ 5 cups
1 teaspoon
2 tablespoons
3 tablespoons
13/4 teaspoons

1Kg
375ml
3 tablespoons
3 teaspoons
2 teaspoons
2 tablespoons
600g/ 4cups
1 teaspoon
2 tablespoons
3 tablespoons
11/2 teaspoons

750g
310ml
2 tablespoons
2 teaspoons
2 teaspoons
11/2 tablespoons
500g/ 31/3 cups
1 teaspoon
11/2 tablespoons
2 tablespoons
11/4 teaspoons

1Kg
340ml
2 tablespoons
3 tablespoons
2 teaspoons
2 tablespoons
600g/ 4 cups
1 teaspoon
2 tablespoons
1 tablespoon
11/2 teaspoons

750g
270ml
11/2 tablespoons
2 tablespoons
2 teaspoons
11/2 tablespoons
450g/ 3 cups
1 teaspoon
11/2 tablespoons
3 teaspoons
11/4 teaspoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Italian Bread
INGREDIENTS:
Water
Olive oil
Tomato paste
Salt
Sugar
Bread flour
Bread improver
Milk powder
Dried basil
Tandaco yeast

1.25Kg
410ml
2 tablespoons
3 tablespoons
2 teaspoons
2 tablespoons
750g/ 5 cups
1 teaspoon
2 tablespoons
1 tablespoon
13/4 teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER
Stuffed green olives,
chopped, drained
and dried
4 tablespoons
3 tablespoons

2 tablespoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Flavoured White Bread

Black Olive & Basil Bread
INGREDIENTS:
Water
Olive oil
Salt
Sugar
Bread flour
Bread improver
Milk powder
Dried basil
Tandaco yeast

1.25Kg
420ml
3 tablespoons
2 teaspoons
2 tablespoons
750g/ 5 cups
1 teaspoon
2 tablespoons
11/4 tablespoons
13/4 teaspoons

1Kg
375ml
3 tablespoons
2 teaspoons
2 tablespoons
600g/ 4 cups
1 teaspoon
2 tablespoons
1 tablespoon
11/2 teaspoons

750g
310ml
2 tablespoons
2 teaspoons
11/2 tablespoons
450g/ 3 cups
1 teaspoon
11/2 tablespoons
3 teaspoons
11/4 teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER
Black olives, washed,
chopped, drained
and dried
4 tablespoons
3 tablespoons

21/2 tablespoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Cheese & Chive Bread
THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER
INGREDIENTS:
1.25Kg
1Kg
Water
420ml
375ml
Oil
3 tablespoons
3 tablespoons
Salt
2 teaspoons
2 teaspoons
Sugar
2 tablespoons
2 tablespoons
Bread flour
700g/ 42/3 cups
600g/ 4 cups
Bread improver
1 teaspoon
1 teaspoon
Milk powder
2 tablespoons
2 tablespoons
3
Paprika
1 teaspoon
/4 teaspoon
3
Tandaco yeast
1 /4 teaspoons
11/2 teaspoons
ADD AT THE BEEP
Chives, chopped
Cheddar cheese, grated
Parmesan cheese,
grated

4 tablespoons
150g/ 11/4 cups

4 tablespoons
130g/ 1 cup

3 tablespoons
100g/ 3/4 cup

21/2 tablespoons

2 tablespoons

11/2 tablespoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Flavoured White Bread

750g
310ml
2 tablespoons
2 teaspoons
11/2 tablespoons
450g/ 3 cups
1 teaspoon
11/2 tablespoons
1
/2 teaspoon
11/4 teaspoons

Onion Bread
INGREDIENTS:
Water
Oil
Salt
Sugar
Bread flour
Bread improver
Milk powder
Onion powder
Tandaco yeast

1.25Kg
420ml
3 tablespoons
2 teaspoons
2 tablespoons
700g/ 42/3 cups
1 teaspoon
2 tablespoons
2 teaspoons
13/4 teaspoons

1Kg
375ml
3 tablespoons
2 teaspoons
2 tablespoons
600g/ 4 cups
1 teaspoon
2 tablespoons
11/2 teaspoons
11/2 teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER
Onion, roughly chopped
90g/ 3/4 cup
90g/ 3/4 cup

750g
310ml
2 tablespoons
2 teaspoons
11/2 tablespoons
450g/ 3 cups
1 teaspoon
11/2 tablespoons
1 teaspoon
11/4 teaspoons

5 tablespoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Sweet Corn Bread
INGREDIENTS:
Water
Oil
Canned creamed corn
Salt
Sugar
Bread flour
Bread improver
Milk powder
Cayenne pepper
Tandaco yeast

1.25Kg
300ml
3 tablespoons
130g/ 1/2 cup
2 teaspoons
2 tablespoons
750g/ 5 cups
1 teaspoon
2 tablespoons
3
/4 teaspoons
13/4 teaspoons

1Kg
270ml
3 tablespoons
130g/ 1/2 cup
2 teaspoons
2 tablespoons
600g/ 4 cups
1 teaspoon
2 tablespoons
1
/2 teaspoon
11/2 teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER
Canned corn kernels,
160g/ 3/4 cup
drained
160g/ 3/4 cup

750g
240ml
2 tablespoons
4 tablespoons
2 teaspoons
11/2 tablespoons
450g/ 3 cups
1 teaspoon
11/2 tablespoons
1
/4 teaspoon
11/4 teaspoons

5 tablespoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Flavoured White Bread

Pesto & Pinenut Bread
INGREDIENTS:
Water
Oil
Bottled Pesto
Concentrate
Salt
Sugar
Bread flour
Bread improver
Milk powder
Tandaco yeast

1.25Kg
390ml
21/2 tablespoons

1Kg
320ml
2 tablespoons

750g
250ml
11/2 tablespoons

4 tablespoons
2 teaspoons
2 tablespoons
750g/ 5 cups
1 teaspoon
2 tablespoons
13/4 teaspoons

4 tablespoons
2 teaspoons
2 tablespoons
600g/ 4 cups
1 teaspoon
2 tablespoons
11/2 teaspoons

3 tablespoons
2 teaspoons
11/2 tablespoons
450g/ 3 cups
1 teaspoon
11/2 tablespoons
11/4 teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER
Roasted pine nuts
5 tablespoons
4 tablespoons

3 tablespoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Thai Coconut Curry Bread
INGREDIENTS:
Water
Oil
Salt
Sugar
Bread flour
Bread improver
Coconut milk powder
Thai Curry Mix Powder
Tandaco yeast

1.25Kg
420ml
3 tablespoons
2 teaspoons
2 tablespoons
700g/ 42/3 cups
1 teaspoon
2 tablespoons
3 teaspoons
13/4 teaspoons

1Kg
375ml
3 tablespoons
2 teaspoons
2 tablespoons
600g/ 4 cups
1 teaspoon
2 tablespoons
3 teaspoons
11/2 teaspoons

750g
310ml
2 tablespoons
2 teaspoons
11/2 tablespoons
450g/ 3 cups
1 teaspoon
11/2 tablespoons
2 teaspoons
11/4 teaspoons

1.25Kg
220ml
3 tablespoons

1Kg
200ml
3 tablespoons

750g
180ml
2 tablespoons

280g/ 1 cup
2 teaspoons
2 tablespoons
750g/ 5 cups
1 teaspoon
2 tablespoons
13/4 teaspoons
13/4 teaspoons

210g/ 3/4 cup
2 teaspoons
2 tablespoons
600g/ 4 cups
1 teaspoon
2 tablespoons
11/2 teaspoons
11/2 teaspoons

140g/ 1/2 cup
2 teaspoons
11/2 tablespoons
450g/ 3 cups
1 teaspoon
11/2 tablespoons
1 teaspoon
11/4 teaspoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Pumpkin Bread
INGREDIENTS:
Water
Oil
Pumpkin, cooked,
mashed and well drained
Salt
Sugar
Bread flour
Bread improver
Milk powder
Ground cumin
Tandaco yeast

SETTING: BASIC: Light, Medium, Dark or Rapid

Flavoured White Bread

Cajun Jalapeno Bread
INGREDIENTS:
Water
Oil
Salt
Sugar
Bread flour
Bread improver
Milk powder
Cajun seasoning
Tandaco yeast

1.25Kg
420ml
3 tablespoons
2 teaspoons
2 tablespoons
700g/ 42/3 cups
1 teaspoon
2 tablespoons
2 teaspoons
13/4 teaspoons

1Kg
375ml
3 tablespoons
2 teaspoons
2 tablespoons
600g/ 4 cups
1 teaspoon
2 tablespoons
2 teaspoons
11/2 teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER
Jalapeno peppers,
chopped drained
and dried
180g/ 5 tablespoons 180g/ 5 tablespoons

750g
310ml
2 tablespoons
2 teaspoons
11/2 tablespoons
450g/ 3 cups
1 teaspoon
11/2 tablespoons
11/2 teaspoons
11/4 teaspoons

140g/ 4 tablespoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Fresh Herb & Caraway Bread
INGREDIENTS:
Water
Oil
Salt
Sugar
Bread flour
Bread improver
Milk powder
Tandaco yeast
ADD AT THE BEEPS OR
Chopped fresh parsley
Dill
Coriander
Thyme
Caraway seeds

1.25Kg
420ml
3 tablespoons
2 teaspoons
2 tablespoons
700g/ 42/3 cups
1 teaspoon
2 tablespoons
13/4 teaspoons

1Kg
375ml
3 tablespoons
2 teaspoons
2 tablespoons
600g/ 4 cups
1 teaspoon
2 tablespoons
11/2 teaspoons

750g
310ml
2 tablespoons
2 teaspoons
11/2 tablespoons
450g/ 3 cups
1 teaspoon
11/2 tablespoons
11/4 teaspoons

TO THE DRIED FRUIT/NUT/HERB DISPENSER
3 tablespoons
3 tablespoons
2 tablespoons
2 tablespoons
2 tablespoons
11/2 tablespoons
2 tablespoons
2 tablespoons
11/2 tablespoons
1 tablespoon
1 tablespoon
3 teaspoons
2 teaspoons
2 teaspoons
11/2 teaspoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Flavoured White Bread

Sweeter
Flavoured
Bread
All recipes use local ingredients and Australian
Standard Metric measuring tools (cup, spoons
and weighing scales) for accuracy in producing a
1.25Kg (1250g), 1kg (1000g) or 750g loaf of
bread.
PROCEDURE
1. Place ingredients into bread pan in the exact
order listed in the recipe.

Most of the recipes in this section have the
addition of nuts, chocolate, sultanas or other
flavour enhancing ingredients. Some of the
recipes include egg or milk in place of water.
This produces a richer flavour and better
keeping quality to the bread. All the recipes in
this section are designed for the “Sweet
Setting”. This setting does not have the option
of Crust Control or Rapid Selection.

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 “Sweet – 1250g” as
specified in the recipe.
5. Press Loaf Control to 1000g or 750g setting if
required.
6. Press Start.
7. Press Nuts/Press Beeper, if applicable.
After baking, press Stop. Remove bread from the
bread machine and bread pan. Cool on rack.

CHART SHOWING SEQUENCE FOR SWEET SETTING
1st Knead 2nd Knead 1st Rise Punch 2nd Rise Shape 3rd Rise Bake
750g
1kg
1.25kg

5min
5min
5min

20min
20min
20min

Sweeter Flavoured Bread

40min
40min
40min

10sec 25min
10sec 25min
10sec 25min

5sec
5sec
5sec

50min
50min
50min

Bake
Temp.
ľC
62min 115
65min 115
70min 115

Total
Cycle
Time
3hrs22min
3hrs25min
3hrs30min

Pecan & Maple Syrup Bread
INGREDIENTS:
Water
Oil
Maple syrup
Salt
Sugar
Bread flour
Bread improver
Milk powder
Tandaco yeast

1.25Kg
355ml
3 tablespoons
4 tablespoons
2 teaspoons
21/2 teaspoons
675g/ 41/2 cups
1 teaspoon
21/2 tablespoons
2 teaspoons

1Kg
320ml
3 tablespoons
4 tablespoons
2 teaspoons
2 teaspoons
600g/ 4 cups
1 teaspoon
2 tablespoons
11/2 teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER
Pecans, chopped
6 tablespoons
5 tablespoons

750g
250ml
2 tablespoons
3 tablespoons
2 teaspoons
11/2 teaspoons
450g/ 3 cups
1 teaspoon
11/2 tablespoons
11/4 teaspoons

4 tablespoons

SETTING: SWEET

Apple & Spice Bread
INGREDIENTS:
Water
Apple juice
Oil
Salt
Brown sugar
Bread flour
Milk powder
Ground cinnamon
Ground nutmeg
Tandaco yeast

1.25Kg
270ml
150ml
2 tablespoons
13/4 teaspoons
3 tablespoons
675g/ 41/2 cups
2 tablespoons
1 teaspoon
1 teaspoon
2 teaspoons

1Kg
250ml
125ml
2 tablespoons
11/2 teaspoons
3 tablespoons
600g/ 4 cups
2 tablespoons
1 teaspoon
1 teaspoon
2 teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER
Dried apple, chopped
4 tablespoons
3 tablespoons
Sultanas
4 tablespoons
3 tablespoons

750g
210ml
60ml
2 tablespoons
11/4 teaspoons
2 tablespoons
450g/ 3 cups
11/2 tablespoons
1 teaspoon
1 teaspoon
13/4 teaspoons

2 tablespoons
2 tablespoons

SETTING: SWEET

Sweeter Flavoured Bread

Ginger & Macadamia Nut Bread
INGREDIENTS:
Water
Oil
Ginger & Lime Jam
Salt
Bread flour
Milk powder
Ground ginger
Tandaco yeast

1.25Kg
360ml
3 tablespoons
4 tablespoons
11/2 teaspoons
675g/ 41/2 cups
2 tablespoons
11/4 teaspoon
2 teaspoons

1Kg
330ml
3 tablespoons
4 tablespoons
11/2 teaspoons
600g/ 4 cups
2 tablespoons
1 teaspoon
2 teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER
Macadamia nuts, roughly
chopped
6 tablespoons
5 tablespoons
21/2 tablespoons
Glace ginger, chopped
31/2 tablespoons

750g
270ml
2 tablespoons
3 tablespoons
11/2 teaspoons
450g/ 3 cups
11/2 tablespoons
3
/4 teaspoon
13/4 teaspoons

4 tablespoons
2 tablespoons

SETTING: SWEET

Walnut & Coffee Bread
INGREDIENTS:
1.25Kg
Water
410ml
Oil
3 tablespoons
Honey
1 tablespoon
Bushells Coffee & Chicory
Essence
3 teaspoons
Salt
2 teaspoons
Bread flour
675g/ 41/2 cups
Milk powder
2 tablespoons
Nutmeg
1 teaspoon
Tandaco yeast
13/4 teaspoons

1Kg
375ml
3 tablespoons
1 tablespoon

750g
310ml
2 tablespoons
3 teaspoons

3 teaspoons
2 teaspoons
600g/ 4 cups
2 tablespoons
1 teaspoon
11/2 teaspoons

2 teaspoons
2 teaspoons
450g/ 3 cups
11/2 tablespoons
1
/2 teaspoon
11/4 teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER
Walnuts, chopped
6 tablespoons
5 tablespoons
SETTING: SWEET

Sweeter Flavoured Bread

4 tablespoons

Rolled Oats & Brown Sugar Bread
INGREDIENTS:
Water
Oil
Salt
Brown sugar
Bread flour
Rolled oats
Milk powder
Tandaco yeast

1.25Kg
410ml
3 tablespoons
2 teaspoons
2 tablespoons
675g/ 41/2 cups
90g/ 3/4 cup
2 tablespoons
13/4 teaspoons

1Kg
375ml
3 tablespoons
2 teaspoons
2 tablespoons
600g/ 4 cups
60g/ 1/2 cup
2 tablespoons
11/2 teaspoons

750g
310ml
2 tablespoons
2 teaspoons
11/2 tablespoons
450g/ 3 cups
4 tablespoons
11/2 tablespoons
11/4 teaspoons

1.25Kg
410ml
2 teaspoons
3 tablespoons
3 teaspoons
675g/ 41/2 cups
2 tablespoons
13/4 teaspoons

1Kg
375ml
2 teaspoons
3 tablespoons
3 teaspoons
600g/ 4 cups
2 tablespoons
11/2 teaspoons

750g
310ml
2 teaspoons
2 tablespoons
2 teaspoons
450g/ 3 cups
11/2 tablespoons
11/4 teaspoons

1Kg
330ml
2 tablespoons
3 tablespoons
11/2 teaspoons
2 tablespoons
600g/ 4 cups
1 teaspoon
2 tablespoons
40g/ 1/2 cup
2 teaspoons

750g
250ml
11/2 tablespoons
2 tablespoons
11/4 teaspoons
2 tablespoons
450g/ 3 cups
1 teaspoon
11/2 tablespoons
4 tablespoons
13/4 teaspoons

SETTING: SWEET

Lemon Butter Bread
INGREDIENTS:
Water
Salt
Lemon Butter Spread
Grated lemon rind
Bread flour
Milk powder
Tandaco yeast
SETTING: SWEET

Coconut & Cherry Bread
INGREDIENTS:
Water
Canned Coconut Milk
Oil
Salt
Sugar
Bread flour
Bread improver
Milk powder
Desiccated coconut
Tandaco yeast

1.25Kg
370ml
21/2 tablespoons
31/2 tablespoons
13/4 teaspoons
2 tablespoons
675g/ 41/2 cups
1 teaspoon
2 tablespoons
40g/ 1/2 cup
2 teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER
Glace cherries, halved
5 tablespoons
4 tablespoons

3 tablespoons

SETTING: SWEET

Sweeter Flavoured Bread

Cranberry & Pistachio Nut Bread
INGREDIENTS:
Water
Oil
Salt
Brown sugar
Cranberry sauce
Bread flour
Bread improver
Milk powder
Tandaco yeast

1.25Kg
275ml
21/2 tablespoons
13/4 teaspoons
3 tablespoons
1
/2 cup
675g/ 41/2 cups
1 teaspoon
2 tablespoons
21/2 teaspoons

1Kg
250ml
2 tablespoons
11/2 teaspoons
21/2 tablespoons
1
/3 cup
600g/ 4 cups
1 teaspoon
2 tablespoons
2 teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER
Pistachio nuts
6 tablespoons
5 tablespoons

750g
200ml
11/2 tablespoons
11/2 teaspoons
2 tablespoons
1
/4 cup
450g/ 3 cups
1 teaspoon
2 tablespoons
13/4 teaspoons

4 tablespoons

SETTING: SWEET

Apricot Almond & Cardamom Bread
INGREDIENTS:
Water
Oil
Almond essence
Brown sugar
Bread flour
Milk powder
Ground cardamom
Tandaco yeast

1.25Kg
370ml
3 tablespoons
11/2 teaspoons
3 tablespoons
675g/ 41/2 cups
2 tablespoons
11/2 teaspoons
2 teaspoons

1Kg
300ml
3 tablespoons
11/2 teaspoons
3 tablespoons
600g/ 4 cups
2 tablespoons
11/2 teaspoons
2 teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER
Slivered almonds
4 tablespoons
3 tablespoons
Dried apricots, chopped 4 tablespoons
3 tablespoons

750g
270ml
2 tablespoons
1 teaspoon
2 tablespoons
450g/ 3 cups
11/2 tablespoons
1 teaspoons
13/4 teaspoons

2 tablespoons
2 tablespoons

SETTING: SWEET

Chocolate Bread
INGREDIENTS:
Water
Oil
Salt
Brown sugar
Bread flour
Milk powder
Tandaco yeast

1.25Kg
370ml
3 tablespoons
13/4 teaspoons
3 tablespoons
675g/ 41/2 cups
2 tablespoons
21/2 teaspoons

1Kg
330ml
3 tablespoons
11/2 teaspoons
3 tablespoons
600g/ 4 cups
2 tablespoons
21/2 teaspoons

750g
250ml
2 tablespoons
1 teaspoon
2 tablespoons
450g/ 3 cups
11/2 tablespoons
2 teaspoons

ADD AT THE BEEPS OR TO THE DRIED FRUIT/NUT/HERB DISPENSER
Chocolate Chips
200g/ 1 cup
150g/ 3/4 cup
100g/ 1/2 cup
SETTING: SWEET

Sweeter Flavoured Bread

Fruit & Nut Bread
THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER
INGREDIENTS:
1.25Kg
1Kg
1 egg + enough milk
to make up
225ml
250ml
Apple juice
145ml
125ml
Oil
1 tablespoon
1 tablespoon
11/2 teaspoons
Salt
13/4 teaspoons
Brown sugar
3 tablespoons
3 tablespoons
Bread flour
675g/ 41/2 cups
600g/ 4 cups
Bread improver
1 teaspoon
1 teaspoon
Grated lemon rind
3 teaspoons
3 teaspoons
Ground mixed spice
11/2 teaspoons
11/2 teaspoons
Tandaco yeast
21/2 teaspoons
2 teaspoons
ADD AT THE BEEPS OR
Sultanas
Mixed peel
Glace cherries, halved
Glace ginger, chopped
Dried apple, chopped
Walnuts, chopped

750g
200ml
90ml
1 tablespoons
11/4 teaspoon
2 tablespoons
450g/ 3 cups
1 teaspoon
2 teaspoons
1 teaspoon
13/4 teaspoons

TO THE DRIED FRUIT/NUT/HERB DISPENSER
4 tablespoons
4 tablespoons
2 tablespoons
1
1 tablespoon
1 tablespoon
/2 tablespoon
1
2 tablespoons
2 tablespoons
/2 tablespoon
1 tablespoon
1 tablespoon
2 tablespoons
2 tablespoons
2 tablespoons
1 tablespoon
2 tablespoons
2 tablespoons
1 tablespoon

SETTING: SWEET

Fruit Loaf
INGREDIENTS:
Water
Butter or Oil
Salt
Brown sugar
White bread flour
Milk powder
Ground mixed spice
Tandaco yeast

1.25Kg
360ml
21/2 tablespoons
2 teaspoons
2 tablespoons
675g/ 41/2 cups
2 tablespoons
1 tablespoon
21/2 teaspoons

1Kg
330ml
2 tablespoons
2 teaspoons
2 tablespoons
600g/ 4 cups
2 tablespoons
1 tablespoon
21/2 teaspoons

750g
270ml
11/2 tablespoons
11/2 teaspoons
11/2 tablespoons
450g/ 3 cups
11/2 tablespoons
3 teaspoons
2 teaspoons

ADD AT THE BEEPS OR TO THE DRIED FRUIT/NUT/HERB DISPENSER
Dried fruit (mixed fruit,
75g/ 1/2 cup
sultanas, currants, raisins) 150g/ 1 cup
100g/ 2/3 cup
SETTING: SWEET

☛

NOTE!

Use the “Pause” function at 15 minutes into the baking cycle to glaze the top of the loaf using the
“Gelatine Glaze” – refer to Glazes Page 72.

Sweeter Flavoured Bread

Wholemeal
Flavoured Bread
All recipes use local ingredients and Australian
Standard Metric measuring tools (cup, spoons
and weighing scales) for accuracy in producing a
1.25Kg (1250g), 1kg (1000g) or 750g loaf of
bread.
PROCEDURE
1. Place ingredients into bread pan in the exact
order listed in the recipe.

The breads in this section use ingredients such
as wholemeal flour, rye and other grains or
cereals. The Whole Wheat setting has been
designed with this in mind, providing a 30
minute preheat time at the beginning of the
setting to allow these heavy flours time to
absorb the liquid, soften and expand (the
Whole Wheat Rapid setting has a 5 minute
preheat time). Also extra kneading and rising
times have been allowed. All of these features
encourage better gluten development to
produce a better loaf of bread.

2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking
chamber and close the lid.
4. Press Select to the desired setting as specified
in the recipes below.
5. Press Loaf Control to 1000g or 750g setting if
required.
6. Press Crust Control to Dark, Light or Rapid if
required.
7. Press Start.
8. Press Nuts/Press Beeper, if applicable.
After baking, press Stop. Remove bread from the
bread machine and bread pan. Cool on rack.

CHART SHOWING SEQUENCE FOR WHOLE WHEAT SETTING
Preheat 1st Knead 2nd Knead 1st Rise Punch 2nd Rise Shape 3rd Rise Bake
750g Light
750g Medium
750g Dark
1kg Light
1kg Medium
1kg Dark
1.25kg Light
1.25kg Medium
1.25kg Dark

30min
30min
30min
30min
30min
30min
30min
30min
30min

3min
3min
3min
3min
3min
3min
5min
5min
5min

17min
17min
17min
17min
17min
17min
15min
15min
15min

Wholemeal Flavoured Bread

50min
50min
50min
50min
50min
50min
50min
50min
50min

10sec
10sec
10sec
10sec
10sec
10sec
10sec
10sec
10sec

25min
25min
25min
25min
25min
25min
25min
25min
25min

10sec
10sec
10sec
10sec
10sec
10sec
10sec
10sec
10sec

45min
45min
45min
45min
45min
45min
45min
45min
45min

37min
42min
50min
40min
45min
53min
50min
55min
63min

Temp. Total
ľC
Cycle
Time
132 3hrs27min
132 3hrs32min
134 3hrs40min
132 3hrs30min
132 3hrs35min
134 3hrs43min
132 3hrs40min
132 3hrs45min
134 3hrs53min

CHART SHOWING SEQUENCE FOR WHOLE WHEAT RAPID SETTING
Preheat 1st Knead 2nd Knead 1st Rise Punch 2nd Rise Shape 3rd Rise Bake
750g
1kg
1.25kg

5min
5min
5min

3min
3min
5min

17min
17min
15min

30min
30min
30min

Temp. Total
ľC
Cycle
Time
42min 132 2hrs17min
45min 132 2hrs20min
55min 132 2hrs30min

10sec 40min
10sec 40min
10sec 40min

100% Wholemeal Bread
THIS RECIPE IS NOT RECOMMENDED FOR THE RAPID SETTING
INGREDIENTS:
1.25Kg
1Kg
Water
440ml
390ml
Olive oil
3 tablespoons
2 tablespoons
Salt
2 teaspoons
2 teaspoons
Sugar
3 tablespoons
3 tablespoons
Wholemeal plain flour
700g/ 42/3 cups
600g/ 4 cups
Bread improver
1 teaspoon
1 teaspoon
Milk powder
3 tablespoons
21/2 tablespoons
Tandaco yeast
21/4 teaspoons
2 teaspoons

750g
295ml
11/2 tablespoons
11/2 teaspoons
21/2 tablespoons
450g/ 3 cups
1 teaspoon
2 tablespoons
11/4 teaspoons

SETTING: WHOLE WHEAT: Light, Medium or Dark

Cracked Wheat & Sunflower Bread
THIS RECIPE IS NOT RECOMMENDED FOR THE RAPID SETTING
INGREDIENTS:
1.25Kg
1Kg
Water
430ml
390ml
Oil
3 tablespoons
2 tablespoons
Salt
2 teaspoons
2 teaspoons
Sugar
3 tablespoons
3 tablespoons
Wholemeal plain flour
400g/ 22/3 cups
375g/ 21/2 cups
3
Bread flour
275g/ 1 /4 cups
225g/ 11/2 cups
Bread improver
1 teaspoon
1 teaspoon
Milk powder
3 tablespoons
21/2 tablespoons
Cracked wheat (Burghul) 3 tablespoons
3 tablespoons
Tandaco yeast
21/4 teaspoons
2 teaspoons
ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER
Sunflower Seeds
4 tablespoons
3 tablespoons

750g
310ml
11/2 tablespoons
11/2 teaspoons
21/2 tablespoons
250g/ 12/3 cups
150g/ 1 cup
1 teaspoon
11/2 tablespoons
2 tablespoons
11/2 teaspoons

2 tablespoons

SETTING: WHOLEWHEAT: Light, Medium or Dark

☛

NOTE!

Use the “Pause” function at 15 minutes into the baking cycle to glaze the loaf and sprinkle with seeds
or nuts – refer to Glazes Page 72.

Wholemeal Flavoured Bread

Rye & Caraway Bread
INGREDIENTS:
Water
Olive oil
Treacle
Salt
Rye flour
Bread flour
Bread improver
Milk powder
Caraway Seeds
Tandaco yeast

1.25Kg
470ml
2 tablespoons
3 tablespoons
2 teaspoons
275g/ 13/4 cups
400g/ 22/3 cups
1 teaspoon
3 tablespoons
4 teaspoons
21/2 teaspoons

1Kg
415ml
11/2 tablespoons
2 tablespoons
2 teaspoons
225g/ 11/2 cups
375g/ 21/2 cups
1 teaspoon
2 tablespoons
3 teaspoons
11/2 teaspoons

750g
300ml
11 tablespoon
11/2 tablespoons
2 teaspoons
150g/ 1 cup
300g/ 2 cups
1 teaspoon
11/2 tablespoons
2 teaspoons
11/4 teaspoons

SETTING: WHOLEWHEAT: Light, Medium, Dark or Rapid

Bran Bread
INGREDIENTS:
Water
Butter
Salt
Brown sugar
Bread flour
Wholemeal flour
Bread improver
Unprocessed Bran
Milk powder
Tandaco yeast

1.25Kg
445ml
21/2 tablespoons
21/4 teaspoons
4 tablespoons
350g/ 21/3 cups
250g/ 12/3 cups
1 teaspoon
35g/ 1/2 cup
21/2 tablespoons
21/2 teaspoons

1Kg
400ml
2 tablespoons
2 teaspoons
4 tablespoons
300g/ 2 cups
225g/ 11/2 cups
1 teaspoon
35g/ 1/2 cup
2 tablespoons
21/4 teaspoons

750g
310ml
11/2 tablespoons
11/2 teaspoons
3 tablespoons
260g/ 13/4 cups
150g/ 1 cup
1 teaspoon
4 tablespoons
11/2 tablespoons
11/2 teaspoons

SETTING: WHOLEWHEAT: Light, Medium, Dark or Rapid

Swedish Limpa Bread
INGREDIENTS:
Water
Olive oil
Salt
Brown sugar
Bread flour
Rye flour
Bread improver
Milk powder
Grated orange rind
Caraway seeds
Fennel seeds
Tandaco yeast

1.25Kg
445ml
3 tablespoons
2 teaspoons
3 tablespoons
525g/ 31/2 cups
150g/ 1 cup
1 teaspoon
2 tablespoons
21/4 tablespoons
31/4 teaspoons
21/4 teaspoons
21/2 teaspoons

1Kg
400ml
2 tablespoons
2 teaspoons
3 tablespoons
450g/ 3 cups
150g/ 1 cup
1 teaspoon
2 tablespoons
2 tablespoons
3 teaspoons
2 teaspoons
21/4 teaspoons

SETTING: WHOLEWHEAT: Light, Medium, Dark or Rapid

Wholemeal Flavoured Bread

750g
320ml
11/2 tablespoons
11/2 teaspoons
2 tablespoons
300g/ 2 cups
110g/ 3/4 cup
1 teaspoon
11/2 tablespoons
11/2 tablespoons
21/2 teaspoons
11/2 teaspoons
11/2 teaspoons

Wholewheat Date & Nut Bread
INGREDIENTS:
Water
Olive oil
Salt
Brown sugar
Wholemeal plain flour
Bread flour
Bread improver
Milk powder
Tandaco yeast

1.25Kg
440ml
2 tablespoons
2 teaspoons
3 tablespoons
450g/ 3 cups
250g/ 12/3 cups
1 teaspoon
21/2 tablespoons
21/2 teaspoons

1Kg
390ml
2 tablespoons
2 teaspoons
3 tablespoons
350g/ 21/3 cups
250g/ 12/3 cups
1 teaspoon
21/2 tablespoons
2 teaspoons

750g
295ml
11/2 tablespoons
11/2 teaspoons
2 tablespoons
300g/ 2 cups
110g/ 3/4 cup
1 teaspoon
2 tablespoons
11/2 teaspoons

ADD AT THE BEEPS OR TO THE DRIED FRUIT/NUT/HERB DISPENSER
Dates, chopped
80g/ 1/2 cup
60g/ 1/3 cup
40g/ 1/4 cup
1
1
Pecans, chopped
70g/ /2 cup
50g/ /3 cup
40g/ 1/4 cup
SETTING: WHOLEWHEAT: Light, Medium, Dark or Rapid

Wholemeal Flavoured Bread

Dough
CHART SHOWING SEQUENCE FOR DOUGHBREAD SETTING
1st
2nd
1st
Rising Total
Knead Knead Rise Temp. Cycle
ľC
Time
Dough-Bread 5min 25min 60min 32
1hr30min

Bread Rolls
INGREDIENTS:
Water
Oil
Salt
Sugar
Bread flour
Egg
Tandaco yeast

310ml
2 tablespoons
1 teaspoon
2 tablespoons
600g/ 4 cups
1 x 60g
2 teaspoons

2. Wipe spills from outside of bread pan.

GLAZE:
Milk

2 tablespoons

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

SETTING: DOUGH - BREAD

All recipes use local ingredients and Australian
Standard Metric measuring tools (cup, spoons
and weighing scales) for accuracy in producing a
1.25Kg (1250g), 1kg (1000g) or 750g loaf of
bread.
PROCEDURE:
1. Place ingredients into the bread pan, in the exact
order listed in the recipe.

4. Press Select to setting “Dough - Bread”.
5. Press Start.

HANDSHAPING:

6. 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.

1. Divide dough into 16 equal pieces. Knead each
piece and shape into rounds.

7. Turn out the dough onto a lightly floured surface
and knead for 1 minute by hand to a wellrounded form. Shape the dough following the
recipe instructions.

3. Cover rounds loosely with lightly greased
plastic wrap and stand in a warm area for 30
minutes or until doubled in size.

2. Place rounds close together on a lightly
greased baking tray.

4. Remove wrap, brush tops of rounds with milk.
5. Bake in a preheated oven at 200ľC for 12-15
minutes or until cooked and golden brown.

Dough

HANDSHAPING:

Rosetta Rolls
INGREDIENTS:
Water
Olive oil
Salt
Sugar
Bread flour
Tandaco yeast

310ml
3 tablespoons
1 teaspoon
1 tablespoons
600g/ 4 cups
2 teaspoons

SETTING: DOUGH - BREAD
HANDSHAPING:
1. Divide dough into 12 equal pieces. Knead each
piece and shape into rounds.
2. Place rounds, 5cm apart, onto lightly greased
baking trays. Use a 2.5cm round cutter to
press a 1cm indentation into the top of each
round. Use a sharp knife to slice 6 evenly
spaced, 1cm cuts around the sides of each
round.
3. Cover rounds loosely with lightly greased
plastic wrap and stand in a warm area for 60
minutes or until doubled in size.
4. Remove wrap, brush tops of rounds with milk
and sift a fine layer of flour over top of rounds,
if desired.
5. Bake in a preheated oven at 180ľC for 20 - 30
minutes or until cooked when tested.

1. Roll dough into a 40cm x 40cm square. Brush
dough with half of the melted butter. Sprinkle
with combined sugar, pecans and cinnamon.
2. Drizzle remaining butter over sugar mixture.
Roll up widthwise and cut into 2cm thick
slices.
3. Place 5cm apart, on a lightly greased baking
tray. Cover loosely with lightly greased plastic
wrap and stand in a warm area for 20 minutes
or until doubled in size. Remove wrap.
4. Bake in a preheated oven at 180ľC for 25-30
minutes or until golden brown. Brush with
GELATINE GLAZE (recipe on page 72) whilst
still hot, then drizzle with VANILLA GLAZE
(recipe on page 72).

Wholewheat Honey Rolls
INGREDIENTS:
Water
Oil
Salt
Honey
Wholemeal plain flour
Tandaco yeast

310ml
2 tablespoons
1 teaspoon
3 tablespoons
560g/ 4 cups
2 teaspoons

SETTING: DOUGH - BREAD
HANDSHAPING:

Sticky Cinnamon Rolls
INGREDIENTS:
Water
Salt
Sugar
Bread flour
Eggs
Butter, softened
& chopped
Tandaco yeast
FILLING:
Butter, melted
Brown sugar
Pecans, finely
chopped
Ground cinnamon

285ml
1 teaspoon
21/2 teaspoons
600g/ 4 cups
2 x 60g

1. Divide dough into 12 equal pieces. Knead each
piece and shape into rounds.
2. Place rounds close together on a lightly
greased baking tray.
3. Cover rounds loosely with lightly greased
plastic wrap and stand in a warm area for
50-60 minutes or until doubled in size.
4. Remove wrap, brush tops of rounds with milk.

60g/ 3 tablespoons
3 teaspoons

5. Bake in a preheated oven at 200ľC for 12-15
minutes or until cooked and golden brown.

3 tablespoons
4 tablespoons
70g/ 1/2 cup
11/2 tablespoons

SETTING: DOUGH - BREAD

Dough

HANDSHAPING:

Doughnuts
INGREDIENTS:
Milk
Butter, melted
Eggs
Salt
Sugar
Bread flour
Tandaco yeast

1. Roll dough out into a 30cm x 50cm rectangle.
Cut into 4 strips lengthwise.
300ml
4 tablespoons
2 x 60g
11/2 teaspoons
3 tablespoons
600g/ 4 cups
2 teaspoons

TO COMPLETE:
Strawberry jam
4 tablespoons
Vegetable oil, for cooking
Sugar
4 tablespoons
Ground cinnamon
1 tablespoon
SETTING: DOUGH - BREAD

3. Twist 2 strips together and place on a lightly
greased baking tray. Repeat with remaining rolls.
4. Cover loosely with lightly greased plastic wrap
and stand in a warm area for 20 minutes or
until doubled in size. Remove wrap.
5. Bake in a preheated oven at 180ľC for 20-25
minutes or until golden brown.
6. Slide twists onto a wire rack. Brush with
GELATINE GLAZE (recipe page 72) whilst still
hot. Stand for 5-10 minutes before serving.

Hot Cross Buns

HANDSHAPING:
1. Roll dough out to 1cm thickness. Cut into
5.5cm rounds.
2. Place a teaspoon 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 wrap
and stand in a warm area until doubled in size.
Remove wrap.
3. Cook doughnuts, in hot oil, a few at a time
until golden brown and cooked through. Drain
on absorbent paper, then toss in combined
sugar and cinnamon.

Apple Twist
INGREDIENTS:
Water
Salt
Sugar
Bread flour
Eggs
Butter, chopped
Tandaco yeast

2. Combine filling ingredients and spoon mixture
down the centre of each strip. Fold in half
lengthwise and seal edges by pressing
together. Roll into a sausage shape.

250ml
2 teaspoons
3 tablespoons
600g/ 4 cups
2 x 60g
60g/ 3 tablespoons
21/2 teaspoons

INGREDIENTS:
Water
Oil
Salt
Brown sugar
Bread flour
Milk powder
Ground mixed spice
Ground cinnamon
Tandaco yeast
ADD AT THE BEEP:
Sultanas
Mixed peel or dried
apricots, chopped

340ml
2 tablespoons
2 teaspoons
3 tablespoons
600g/ 4 cups
3 tablespoons
1 tablespoon
1 tablespoon
21/4 teaspoons

190g/ 11/4 cups
40g/ 1/4 cup

SETTING: DOUGH - BREAD
BATTER FOR “CROSSES”:
Water
2 tablespoons
Plain Flour
40g/ 1/4 cup

HANDSHAPING:
FILLING:
Canned pie apple
Mixed dried fruit
Desiccated coconut

300g
4 tablespoons
4 tablespoons

SETTING: DOUGH - BREAD

Dough

1. Divide dough into 18 pieces and shape into
rounds. Place close together on a lightly
greased baking tray.
2. Cover loosely with lightly greased plastic wrap
and leave to stand in a warm area for 20
minutes or until doubled in size.

3. Blend “Cross” batter ingredients to make a
smooth batter. Spoon into a piping bag fitted
with a small piping nozzle.
4. Remove wrap and pipe a cross onto each bun.
5. Bake in a preheated oven 190ľC for 15-20
minutes or until golden brown.
6. Slide buns from baking tray onto a wire rack. If
desired, brush HOT CROSS BUN GLAZE
(recipe page 72) over hot buns. Stand 5-10
minutes before serving.

Caramel Chelsea Buns
INGREDIENTS:
Full cream milk,
scalded and cooled
Salt
Sugar
Bread flour
Mixed spice
Grated orange rind
Egg, lightly beaten
Tandaco yeast

350ml
1 teaspoon
2 tablespoons
600g/ 4 cups
11/2 teaspoons
2 teaspoons
1 x 60g
4 teaspoons

Stollen
INGREDIENTS:
Milk
Water
Melted butter
Salt
Castor sugar
Bread flour
Grated orange rind
Egg, lightly beaten
Tandaco yeast

125ml
125ml
60g/ 3 tablespoons
1 teaspoon
3 tablespoons
600g/ 4 cups
1 teaspoon
1 x 60g
2 teaspoons

ADDITIONS:
Raisins
Sultanas
Glace cherries
Mixed peel
Slivered almonds
Brandy
Melted butter
Icing Sugar

90g/ 1/2 cup
3 tablespoons
3 tablespoons
2 tablespoons
3 tablespoons
2 tablespoons
2 tablespoons
3 tablespoons

SETTING: DOUGH - BREAD
ADDITIONS:
Melted butter
Bottled Fudgy Caramel
Sauce
Sultanas
Chopped walnuts

1 tablespoon
1

150g/ /2 cup
75g/ 1/2 cup
60g/ 1/2 cup

SETTING: DOUGH - BREAD
HANDSHAPING:
1. Roll dough out to a 20cm x 30cm rectangle.
Brush dough with butter. Spread with caramel
sauce leaving a 2cm border. Sprinkle with
sultanas and walnuts, then roll up from the
long side, as for a Swiss Roll.
2. Cut into 12 slices, place cut side up in 2 lightly
greased deep 22cm round cake pans.
3. Cover loosely with lightly greased plastic wrap
and stand in a warm area for 30 minutes or
until buns have risen slightly. Remove wrap.

HANDSHAPING:
1. Place raisins, sultanas, glace cherries, mixed
peel and almonds into a glass bowl. Pour over
brandy, cover and set aside to stand for 2
hours.
2. Flatten out dough to approximately a 25cm
square. Scatter soaked fruit and almonds over
the top.
3. Fold dough over fruit and knead fruit into the
dough until evenly incorporated.
4. Roll dough out to an oval shape roughly 30cm
x 20cm. Fold the dough in half lengthways.
Place on a lightly greased baking tray. Brush
with melted butter. Cover loosely with plastic
wrap and stand in a warm area for 1 hour or
until well risen. Bake at 180ľC for 30-35
minutes or until golden. Remove from tray, cool
on wire rack.
5. When cooled, dust Stollen with icing sugar.

4. Bake at 200ľC for 30 minutes or until golden.
Remove from cake pans and cool on wire
racks. When cool, drizzle with VANILLA GLAZE
(recipe on page 72).

Dough

Pizza Doughs
Doughs
Focaccia

The Pizza Dough setting is suitable for all your
favourite pizza and focaccia recipes.
All recipes use local ingredients and Australian
Standard Metric measuring tools (cup, spoons and
weighing scales) for accuracy in producing a
1.25Kg (1250g), 1kg (1000g) or 750g loaf of bread.
PROCEDURE:
1. Place ingredients into the bread pan, in the exact
order listed in the recipe.

INGREDIENTS:
Water
Olive oil
Salt
Sugar
Bread flour
Tandaco yeast

250ml
2 tablespoons
1 teaspoon
2 teaspoons
450g/ 3 cups
3 teaspoons

SETTING: DOUGH - PIZZA
TOPPING:
Olive oil
Rock salt
Black olives, sliced

3 tablespoons
3 tablespoons
4 tablespoons

2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking
chamber and close the lid.

HANDSHAPING:

4. Press Select setting to “Dough-Pizza”.

1. Press dough into a lightly greased 19cm x
29cm lamington pan.

5. Press Start.
6. At the end of the program, press Stop. Remove
bread pan from the bread machine and remove
Pizza Dough. The Dough is now ready for
handshaping and baking.
7. Turn out the dough onto a lightly floured surface
and knead for 1 minute by hand to a wellrounded form. Shape the dough following the
recipe instructions.

Dough-Pizza

5min

Pizza Dough

Rising
Temp.
ľC
15min 30min 32

2. Cover loosely with 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 preheated oven at 200ľC for 30-35
minutes or until golden brown.
For a thin Focaccia:
1. Roll dough on a lightly greased baking tray until
2cm thick. Prepare as for a thick Focaccia.

CHART SHOWING SEQUENCE FOR
DOUGH-PIZZA SETTING
1st
2nd
1st
Knead Knead Rise

For a thick Focaccia:

Total
Cycle
Time
50min

Pizza Dough
INGREDIENTS:
Water
Olive oil
Salt
Bread flour
Tandaco yeast

Calzone
200ml
1 tablespoon
1 teaspoon
375g/ 21/2 cups
13/4 teaspoons

INGREDIENTS:
Water
Olive oil
Salt
Wholemeal flour
Bread flour
Tandaco yeast

240ml
2 tablespoon
1 teaspoon
150g/ 1 cup
300g/ 2 cups
2 teaspoons

SETTING: DOUGH - PIZZA
SETTING: DOUGH - PIZZA
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 pizza with selected pizza
toppings.
3. Bake in a preheated oven at 200ľC for 12-15
minutes or until base is cooked and topping
heated through.

SUGGESTED FILLINGS:
• Sun-dried tomato pesto, roasted red, yellow
and green capsicum, marinated eggplant or
sliced mushrooms.
• Anchovy fillets, prawns, sliced salami, ham,
bacon, turkey or chicken.
• Grated cheddar, mozzarella, Parmesan or
sliced camembert, brie or fetta cheeses.
HANDSHAPING:
1. Divide dough into 8 equal pieces. Roll each
piece into a circle 15cm across
2. Cover half of each circle with selected fillings,
leaving a rim around the edge.
3. Brush edges with water, then fold the
uncovered half over the covered half and seal
the edges.
4. Place onto lightly greased baking trays. Use a
sharp knife to make a slit in the top of each
calzone.
5. Bake in a preheated oven at 200ľC for 15-20
minutes or until cooked and golden brown.

Pizza Dough

Pasta
Dough
CHART SHOWING SEQUENCE FOR DOUGHPASTA SETTING
1st
2nd 3rd Rest 4th
Rising Total
Knead Knead Knead
Knead Temp. Cycle
ľC
Time
Dough
-Pasta 1min 2min 5min 1min 5min 32

14min

Pasta Dough
Make fresh Pasta to serve with your favourite
pasta sauces.
All recipes use local ingredients and Australian
Standard Metric measuring tools (cup, spoons
and weighing scales) for accuracy in producing a
1.25Kg (1250g), 1kg (1000g) or 750g loaf of
bread.
PROCEDURE:
1. Place ingredients into bread pan, in the exact
order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking
chamber and close the lid.
4. Press Select to setting “Dough - Pasta”.

INGREDIENTS:
Water
Olive oil
Salt
Plain flour
Semolina

220ml
1 tablespoon
11/2 teaspoons
300g/ 2 cups
170g/ 1 cup

SETTING: DOUGH – PASTA

Egg Pasta Dough
INGREDIENTS:
Eggs, lightly beaten
Olive oil
Salt
Plain flour
Semolina

5 x 60g
1 tablespoon
1 teaspoon
300g/ 2 cups
170g/ 1 cup

5. Press Start.
6. At the end of the program, press Stop. Remove
bread pan from the bread machine and remove
Pasta dough. Dough is now ready for hand
shaping or placing through a Pasta Extruder.
7. Turn out the dough on to a lightly floured surface
and knead for 1 minute by hand to a wellrounded form. Shape the dough following the
recipe instructions.

Pasta Dough

SETTING: DOUGH - PASTA

Lamb & Coriander Ravioli
Pasta dough
LAMB FILLING:
Lean lamb mince
Minced garlic
Grated fresh
Parmesan cheese
Finely chopped fresh
Coriander
Ground nutmeg
Freshly ground black
Pepper

1 Quantity

15g
1 teaspoon
1 tablespoon
1 teaspoon
/4 teaspoon

/4 teaspoon

HANDSHAPING:
1. Divide dough into two equal portions. Roll out
each portion to a square approximately 30cm x
30cm.

Grissini (Italian Bread Sticks)
INGREDIENTS:
Full cream milk, scalded
Butter
Castor Sugar
Salt
Bread flour
Tandaco yeast

300ml
60g
1 tablespoon
1 teaspoon
600g/ 4 cups
2 teaspoons

SETTING: DOUGH – PASTA
PROCEDURE:
1. Combine hot milk, butter and castor sugar. Stir
until sugar is dissolved. Let stand until milk is
cool.
2. Place milk mixture, salt, bread flour and yeast
into bread pan.

2. Place filling ingredients in a mixing bowl, mix
well to combine.

3. Follow steps 2 to 5 in the procedure on page
55.

3. Place teaspoons of filling 5cm apart over one
of the pasta squares. Brush edges and
between filling lightly with water and top with
remaining pasta square. Press firmly between
fillings and along edges and cut into squares
using a pastry wheel. Sprinkle ravioli with a little
flour.

4. At the end of the program press Stop. Remove
the bread pan from the bread machine.
Remove dough.

4. Cook ravioli in boiling water (several at a time)
in a large saucepan for 5 minutes, or until just
tender. Drain well, then serve with your
favourite pasta sauce.

5. Divide dough into 20 equal portions for thicker
bread sticks or 40 equal portions for thinner,
crisper bread sticks.
6. Roll each portion on a lightly floured surface to
about 25cm in length.
7. Place sticks onto lightly greased baking trays
3cm apart. Cover with lightly greased plastic
wrap. Leave in a warm place 20-30 minutes.
Remove wrap.
8. Brush sticks with Egg Glaze (Page 72) and
sprinkle with rock salt or sesame seeds if
desired.
9. Bake in a preheated 220°C oven for 15-20
minutes or until crisp and golden brown.
Grissini sticks are ideal to serve with soup, dips
and fresh pasta dishes.

Pasta Dough

Gluten

Free
Bread
Making gluten free bread is different from
traditional baking, therefore it is important to
carefully read the following information:

Your Breville Ultimate 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 recipes
in this section are for one size only. The weight
of the baked bread in this section will be more
than that of Wheat Bread, due to the
ingredient properties used in each recipe.

Gluten Free Bread

●

Always use the ingredients specified in recipes
for successful gluten free baking.

●

For information on the availability of gluten free
ingredients (such as Guar or Xanthan Gum),
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 to strengthen the dough to rise
better.

●

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,
and acts as a substitute for gluten and gives
structure to the bread so that the dough will 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 milk 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

Mock Light Rye Bread

PROCEDURE:
1. Mix liquid ingredients together in a small bowl.
(Do not use electric mixer, as this will aerate the
mixture.)
2. Mix dry ingredients together in a large bowl.
Using a pliable spatula, combine liquid and dry
ingredients. Mix to a soft dough ensuring all
ingredients are well combined. Fold in additions
if applicable.
3. Spoon dough into bread pan, pressing down
with a spatula after each spoonful, to eliminate
air bubbles. Insert bread pan into baking
chamber.
4. Press Select to setting “Basic”.
5. Press loaf control to 1000g.
6. Press Start.
After baking, press Stop. Remove bread from
Ultimate Baker’s Oven and bread pan. Cool on
rack.

To ensure a well risen and baked loaf is
achieved check the dough whilst mixing. If it
appears too stiff add 1-2 teaspoons water
extra, if it appears too runny check that the
correct amount of Guar gum has been added.
If so add 1-2 tablespoons rice flour extra.

Brown and White Rice Bread
LIQUID INGREDIENTS:
Water
Oil
Eggs
Vinegar

450ml
3 tablespoons
3 x 60g
1 teaspoon

DRY INGREDIENTS:
White rice flour
Brown rice flour
Xantham or guar gum
Sugar
Salt
Milk powder
Tandaco yeast

405g/ 21/4 cups
180g/ 1 cup
1 tablespoon
3 tablespoons
11/2 teaspoons
3 tablespoons
2 teaspoons

LIQUID INGREDIENTS:
Water
Oil
Golden syrup
Eggs
Vinegar

350ml
2 tablespoons
2 tablespoons
3 x 60g
1 teaspoon

DRY INGREDIENTS:
White rice flour
Brown rice flour
Xantham or guar gum
Brown sugar
Salt
Milk powder
Caraway seeds
Tandaco yeast

405g/ 21/4 cups
180g/ 1 cup
1 tablespoon
3 tablespoons
11/2 teaspoons
60g/ 1/2 cup
2 tablespoons
2 teaspoons

SETTING: BASIC: Medium

Cheesy Cheddar Bread
LIQUID INGREDIENTS:
Water
Oil
Eggs
Vinegar

400ml
3 tablespoons
3 x 60g
1 teaspoon

DRY INGREDIENTS:
White rice flour
Brown rice flour
Xantham or guar gum
Sugar
Salt
Milk powder
Tandaco yeast

360g/ 2 cups
180g/ 1 cup
1 tablespoon
3 tablespoons
11/2 teaspoons
3 tablespoons
2 teaspoons

ADDITIONS:
Grated Cheddar
cheese

195g/ 11/2 cups

SETTING: BASIC: Medium

Gluten Free Breads

Spicy Sultana Bread
LIQUID INGREDIENTS:
Water
Oil
Eggs
Vinegar

350ml
3 tablespoons
3 x 60g
1 teaspoon

DRY INGREDIENTS:
White rice flour
Brown rice flour
Xantham or guar gum
Sugar
Salt
Milk powder
Ground cinnamon
Tandaco yeast

360g/ 2 cups
180g/ 1 cup
1 tablespoon
3 tablespoons
11/4 teaspoons
60g/ 1/2 cup
11/2 teaspoons
2 teaspoons

ADDITIONS:
Sultanas

100g/ 2/3 cup

SETTING: BASIC: Medium

Gluten Free Breads

Yeast Free

and

Muffin Bread
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.
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/laminated on
the base and having a heavy, doughy top. If
the dough is too dry just add 1-2 teaspoons of
water extra.

☛

NOTE!

☛

NOTE!

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.

PROCEDURE:
1. Add liquid ingredients to bread pan.
2. Sift dry ingredients together and add to the
bread pan. Wipe spills from the outside of bread
pan. Insert bread pan into baking chamber.
3. Press Select setting to Yeast Free.
4. Press Nuts/Press Beeper if applicable.
5. Press Start.
6. With machine running, use a plastic spatula to
scrape mixture from sides, corners and base of
bread pan. After ingredients have mixed together
well, close lid and leave the bread machine to
complete the program.
After baking, press Stop. Remove bread from the
bread machine and bread pan. Cool on rack.

CHART SHOWING SEQUENCE FOR YEAST
FREE SETTING
1st 2nd 3rd Rest 4th 5th Bake Rising Total
Knead KneadKnead
KneadKnead
Temp. Cycle
ľC Time
Yeast
Free 1min 3min 2min 1min 1min 2min 80min117 1hr30min

All ingredients must be at room
temperature. Add ingredients in the order
listed in the recipe.

Yeast Free and Muffin Bread

Damper

Cheesy Buttermilk Bread

LIQUID INGREDIENTS:
Oil
Water

2 tablespoons
390ml

DRY INGREDIENTS:
Bread flour
Milk powder
Salt
Sugar
Baking Powder

600g/ 4 cups
2 tablespoons
1 teaspoon
1 tablespoon
6 teaspoons

LIQUID INGREDIENTS:
Butter, melted
Eggs
Buttermilk

1 tablespoon
1 x 60g
500ml

DRY INGREDIENTS:
Bread flour
Salt
Grain mustard
Bi-carbonate of soda
Baking Powder

600g/ 4 cups
/2 teaspoon
1 tablespoon
1 teaspoon
2 teaspoons
1

SETTING: YEAST FREE
ADD TO THE DRIED FRUIT/NUT/HERB
DISPENSER
Cheddar cheese, grated 65g/ 1/2 cup

Premix Damper
LIQUID INGREDIENTS:
Oil
Water

1 tablespoon
350ml

SETTING: YEAST FREE

Lemon and Raisin Bread
DRY INGREDIENTS:
White bread mix
Baking powder

600g/ 4 cups
6 teaspoons

SETTING: YEAST FREE

Polenta and Capsicum Bread
LIQUID INGREDIENTS:
Olive oil
Eggs
Butter milk
DRY INGREDIENTS:
Self-raising flour
Sugar
Polenta

2 tablespoons
2 x 60g
250ml

375g/ 21/2 cups
2 tablespoons
170g/ 1 cup

ADD TO THE DRIED FRUIT/NUT/HERB
DISPENSER
Capsicum, finely
chopped
55g/ 1/3 cup
SETTING: YEAST FREE

Yeast Free and Muffin Bread

LIQUID INGREDIENTS:
Olive oil
Eggs
Buttermilk

3 tablespoons
3 x 60g
400ml

DRY INGREDIENTS:
Bread flour
Sugar
Grated lemon rind
Bi-carbonate of soda

525g/ 31/2 cups
250g/ 1 cup
1 tablespoon
21/2 teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB
DISPENSER
Raisins, halved
75g/ 1/2 cup
SETTING: YEAST FREE

Eggless Caraway and Date Bread
LIQUID INGREDIENTS:
Butter, melted
Milk

3 tablespoons
360ml

DRY INGREDIENTS:
Self-raising flour
Sugar
Salt
Caraway seeds
Bi-carbonate of soda

525g/ 31/2 cups
185g/ 3/4 cup
11/2 teaspoons
2 teaspoons
1
/2 teaspoon

ADD TO THE DRIED FRUIT/NUT/HERB
DISPENSER:
Dates, chopped
80g/ 1/2 cup
SETTING: YEAST FREE

Banana and Pecan Muffin Bread
LIQUID INGREDIENTS:
Butter, melted
Egg
Milk
Mashed banana

3 tablespoons
2 x 60g
80ml
380g/ 1 cup

DRY INGREDIENTS:
Bread flour
Brown sugar
Salt
Baking powder
Bi-carbonate of soda

340g/ 21/4 cups
250g/ 1 cup
1
/2 teaspoon
2 teaspoons
1
/2 teaspoon

ADD TO THE DRIED FRUIT/NUT/HERB
DISPENSER:
Pecans
70g/ 1/2 cup
SETTING: YEAST FREE

Yeast Free and Muffin Bread

Manual Set
Recipe
Panettone is an Italian festival bread – rich in
fruit and flavour. Brush with Citrus Glaze
(page 72) for additional appeal.

Panettone

PROCEDURE
1. Place ingredients into bread pan in the exact
order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking
chamber and close the lid.
4. Press Manual Set (Display Window shows total
time for last recipe programmed and Nuts
selected).
5. Press Manual Set (Display Window shows
PREHEAT - use arrows to change time to 0:00).
6. Press Manual Set (Display Window shows
KNEAD 1 - use arrows to change time to 0:05).
7. Press Manual Set (Display Window shows
KNEAD 2 - use arrows to change time to 0:25).
8. Press Manual Set (Display Window shows RISE
1 - use arrows to change time to 1:00.
9. Press Manual Set (Display Window shows
PUNCH DOWN - use arrows to change time to
0:15).
10. Press Manual Set (Display Window shows RISE
2 - use arrows to change time to 0:00).
11. Press Manual Set (Display Window shows
SHAPING - use arrows to change time to 0:00).
12. Press Manual Set (Display Window shows RISE
3 - use arrows to change time to 1:00).

Manual Set Recipe

INGREDIENTS:
Water
Butter
Eggs, lightly beaten
Vanilla essence
Almond essence
Sugar
Salt
Bread flour
Bread improver
Tandaco yeast

125ml
3 tablespoons
3 x 60g
1 teaspoon
1
/2 teaspoon
1 tablespoons
1 teaspoon
600g/ 4 cups
1 teaspoon
2 teaspoon

ADD AT THE BEEP:
Raisins
Sultanas
Currants
Mixed peel

75g/ 1/2 cup
40g/ 1/4 cup
40g/ 1/4 cup
2 tablespoons

13. Press Manual Set (Display Window shows
BAKE - use arrows to change time to 1:00).
14. Press Manual Set (Display Window shows
NUTS YES or NO - use arrows to change to
NO).
15. Press Manual Set (Display Window shows °C use arrows to change temperature to 115°).
16. Press Manual Set (Display Window shows total
time for this recipe 3:30 and NUTS NO. The
word SET appears in the lower right-hand side
corner.
17. Press the Beeper button (to add the fruit
manually when the beeps sound in Knead 2).
18. Press Start.
After baking, press Stop. Remove Panettone from
the bread machine and bread pan. Cool on rack.

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 highprotein bread flour, sugar, salt, milk powder, oil
and other ingredients such as bread improvers.
Usually only the addition of water and yeast is
necessary, however some results are improved
by adding extra oil.
All the recipes use local ingredients and
Australian Standard Metric measuring tools
(cups, spoons and weighing scales). The weight
of the bread from this section may vary
compared to settings used. This is due to the
properties of the bread mixes. Recipes were
tested with bread mix milled just before the
printing of this book.

☛

NOTE!

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. So check the dough in the first ten
minutes of kneading by opening the lid – if
the dough is too dry add 1-2 teaspoons
of water extra – if the dough is too sticky
add 1-2 tablespoons of bread mix extra.
The dough should be forming into a
smooth round ball.
If using other brands of bread mix, the
Defiance Bread Mix Recipes can be used
as a guide

PROCEDURE
1. Place ingredients into bread pan in the exact
order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking
chamber and close the lid.
4. Press Select to setting as specified in the
following recipes.
5. Press Loaf Control to 1000g or 750g setting if
required.
6. Press Crust Control to Dark, Light or Rapid
setting if required.
7. Press Start.
After baking, press Stop. Remove bread from the
bread machine and bread pan. Cool on rack.

Prepackaged Bread Mixes

White Prepackaged Bread Mix Recipes
Defiance White Bread Mix
INGREDIENTS:
Water
White Bread Mix
Defiance Yeast

1.25Kg
410ml
750g/ 5 cups
11/2 teaspoons

1Kg
350ml
600g/ 4 cups
11/2 teaspoons

750g
250ml
450g/ 3 cups
11/4 teaspoons

1Kg
330ml
600g/ 4 cups
2 teaspoons

750g
270ml
450g/ 3 cups
11/2 teaspoons

1Kg
340ml
600g/ 4 cups
2 teaspoons

750g
250ml
450g/ 3 cups
2 teaspoons

Kitchen Collection White Bread Mix
INGREDIENTS:
Water
White Bread Mix
Kitchen Collection Yeast

1.25Kg
390ml
750g/ 5 cups
2 teaspoons

Lowan Wholefoods White Bread Mix
INGREDIENTS:
Water
White Bread Mix
Lowan Yeast

1.25Kg
430ml
750g/ 5 cups
2 teaspoons

SETTING: BASIC Light, Medium, Dark or Rapid
TIP: Substituting a tablespoon of water with a tablespoon of oil will give a more tender crumb and
browner crisper crust.

☛

NOTE!

Basic or Basic Rapid setting can be used for the 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.

Prepackaged Bread Mixes

Grain Prepackaged Bread Mixes
Defiance Grain Bread Mix
INGREDIENTS:
Water
Grain Bread Mix
Defiance Yeast

1.25Kg
350ml
750ml/ 5 cups
13/4 teaspoons

1Kg
310ml
600g/ 4 cups
11/2 teaspoons

750g
270ml
450g/ 3 cups
11/4 teaspoons

1Kg
350ml
600g/ 4 cups
2 teaspoons

750g
270ml
450g/ 3 cups
13/4 teaspoons

1Kg
340ml
600g/ 4 cups
2 teaspoons

750g
250ml
450g/ 3 cups
2 teaspoons

Kitchen Collection Grain Bread Mix
INGREDIENTS:
Water
Grain Bread Mix
Kitchen Collection Yeast

1.25Kg
420ml
750g/ 5 cups
2 teaspoons

Lowan Wholefoods Grain Bread Mix
INGREDIENTS:
Water
Grain Bread Mix
Lowan Yeast

1.25Kg
430ml
750g/ 5 cups
2 teaspoons

SETTING: WHOLEWHEAT Light, Medium, Dark, Rapid or BASIC, Light Medium, Dark, Rapid
TIP: A lighter textured bread can be achieved by using the Basic Bread Setting. Substituting a
tablespoon of water with a tablespoon of oil will give a more tender crumb and browner, crisper
crust.

☛

NOTE!

Whole Wheat or Whole Wheat Rapid setting can be used for Grain Bread Mix recipes. However
loaves baked on the Rapid setting will not be as highly risen as those baked on the Whole Wheat
setting. Light, Medium or Dark crust may be selected as preferred.

Prepackaged Bread Mixes

Wholemeal Prepackaged Bread Mixes
Defiance Wholemeal Bread Mix
INGREDIENTS:
Water
Wholemeal Bread Mix
Defiance Yeast

1.25Kg
480ml
750g/ 5 cups
2 teaspoons

1Kg
400ml
600g/ 4 cups
2 teaspoons

750g
270ml
450g/ 3 cups
13/4 teaspoons

Kitchen Collection Wholemeal Bread Mix
INGREDIENTS:
Water
Wholemeal Bread Mix
Kitchen Collection Yeast

1.25Kg
410ml
750g/ 5 cups
2 teaspoons

1Kg
350ml
600g/ 4 cups
2 teaspoons

750g
290ml
450g/ 3 cups
11/2 teaspoons

Lowan Wholefoods Wholemeal Bread Mix
INGREDIENTS:
Water
Wholemeal Bread Mix
Lowan Yeast

1.25Kg
430ml
750g/ 5 cups
2 teaspoons

1Kg
340ml
600g/ 4 cups
2 teaspoons

750g
250ml
450g/ 3 cups
2 teaspoons

SETTING: WHOLEWHEAT, Light, Medium, Dark, Rapid or BASIC, Light Medium, Dark, Rapid
TIP: A lighter textured Wholemeal bread can be achieved by using 2/3 Wholemeal Bread Mix with 1/3
White Mix and using the Basic Bread Setting. Substituting a tablespoon of water with a tablespoon
of oil will give a more tender crumb and browner, crisper crust.

☛

NOTE!

Whole Wheat or Whole Wheat Rapid setting can be used for Wholemeal Bread Mix recipes. However
loaves baked on the Rapid setting will not be as highly risen as those baked on the Wholewheat
setting. Light, Medium or Dark crust may be selected as preferred.

Lowan Rye Bread Mix
INGREDIENTS:
Water
Rye Bread Mix
Lowan Yeast

1.25kg
430ml
750g/ 5 cups
2 teaspoons

1kg
340ml
600g/ 4 cups
2 teaspoons

750g
250ml
450g/ 3 cups
2 teaspoons

SETTING: WHOLEWHEAT Light, Medium or Dark or BASIC Light, Medium or Dark
TIP: To glaze the loaf or add seeds on top – Refer to Glazes Page 72.

Prepackaged Bread Mixes

Fruit Bun Loaf Prepackaged Bread Mixes
Defiance Fruit Bun Loaf Bread Mix
INGREDIENTS:
Water
Bun Loaf Bread Mix
Defiance Yeast
ADD AT THE BEEPS OR
Dried Fruit, (e.g. sultanas,
currants, raisins, mixed
fruit, fruit medley)

1.25Kg
1Kg
750g
430ml
350ml
250ml
750g/ 5 cups
600g/ 4 cups
450g/ 3 cups
2 teaspoons
13/4 teaspoons
11/2 teaspoons
TO THE DRIED FRUIT/NUT/HERB DISPENSER

150g/ 1 cup

100g/ 2/3 cup

75g/ 1/2 cup

1Kg
360ml
600g/ 4 cups
2 teaspoons

750g
270ml
450g/ 3 cups
2 teaspoons

Lowan Wholefoods Fruit Loaf Bread
INGREDIENTS:
Water
Bun Loaf Bread Mix
Lowan Yeast

1.25Kg
430ml
750g/ 5 cups
2 teaspoons

ADD AT THE BEEPS OR TO THE DRIED FRUIT/NUT/HERB DISPENSER
Mixed Dried Fruit
150g/ 1 cup
100g/ 2/3 cup
75g/ 1/2 cup
SETTING: SWEET
TIP: For more variety, other dried fruits such as apricots, apples, pears, dates, bananas, etc. that
have been chopped, can be substituted for the above.

☛

NOTE!

Sweet, Basic or Basic Rapid setting can be
used for Fruit Bun Loaf 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.

For more information about the Bread Mixes
contained in this section, please contact the
relevant number listed below, or refer to contact
details on the packaging of the bread mix.
Defiance
1800 628 883
Kitchen Collection
1800 649 494
Lowan Wholefoods
1800 355 718
Elfin (New Zealand only)
0800 110 800

New Zealand Customers Only

Elfin White Bread Mix
INGREDIENTS:
Water
White Bread Mix
Elfin Yeast

1.25Kg
410ml
750g/ 5 cups
2 teaspoons

1Kg
330ml
600g/ 4 cups
13/4 teaspoons

750g
250ml
450g/ 3 cups
11/2 teaspoons

1Kg
330ml
600g/ 4 cups
13/4 teaspoons

750g
250ml
450g/ 3 cups
11/2 teaspoons

SETTING: BASIC: Light, Medium or Dark

Elfin Grain Bread Mix
INGREDIENTS:
Water
Grain Bread Mix
Elfin Yeast

1.25Kg
410ml
750g/ 5 cups
2 teaspoons

SETTING: BASIC: Light, Medium or Dark

Prepackaged Bread Mixes

Just Jam
Jam Making Instructions

If you love the taste of freshly baked bread
you’ll love the taste and flavour of home-made
jam using the Ultimate Baker’s Oven.
All recipes use local ingredients and Australian
Standard Metric measuring tools (cup, spoons
and weighing scales) for accuracy.

☛

A standard blade is supplied with the

●

Always use the exact amounts of sugar, fruit
and Jam Setta. Do not reduce sugar or use
substitutes.

●

Use only fresh ripe fruit for best flavour and
natural pectin level.

●

Remove stems, seeds or pips from fruit before
slicing.

●

Fruit can be chopped with a food processor,
using a pulse action.

●

Do not puree fruit. Jam should contain small
pieces of fruit.

●

Recipes should not exceed 4 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 used for recipes in
this section.

NOTE! Ultimate Baker’s Oven for use when

making jam.
New Zealand Only:
Substitute the Jam Setta quantities in the recipes
with King Jam Setting Mix for example.
Jam Setta 11/2 Australian tablespoons
Substitute with King Jam Setting Mix 3 N.Z.
tablespoons plus the juice of 1 medium lemon.

Just Jam

Two Fruit Marmalade Jam

PROCEDURE:
1. With the standard kneading blade in position
inside the bread pan, add the ingredients to the
bread pan.
2. Wipe spills from the outside of the bread pan
3. Insert bread pan into the Ultimate Baker’s Oven
and close the lid.

INGREDIENTS:
Oranges, thinly sliced
Lemons, thinly sliced
Sugar
Jam Setta
SETTING: JAM

425g
125g
12/3 cups
11/2 tablespoons

4. Press Select to setting JAM .
5. Press Start.
The bread machine will preheat (Display Window
will show PREHEAT) for 15 minutes before any
movement occurs in the pan. After pre-heating,
the jam will be heated and mixed for
approximately 50 minutes (display will show
BAKE). The entire setting takes 1.05 hours.
The bread machine will beep when the cycle is
complete.

Strawberry Jam
INGREDIENTS:
Strawberries,
hulled & chopped
Sugar
Jam Setta

500g
12/3 cups
11/2 tablespoons

SETTING: JAM

6. Press Stop.
7. Use oven mitts to remove the bread pan.
8. 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.
CHART SHOWING SEQUENCE FOR JAM

Preheat
Jam

15min

Kneading
Cooking
50min

Total Setting
Time
1hr05min

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 100ľC for 15-20 minutes or until
completely dry. Remove from oven using oven
mitts and use immediately.

Jam Recipes

Plum Jam
INGREDIENTS:
Blood plums, peeled
deseeded & roughly
chopped
Sugar
Jam Setta

600g
11/2 cups
11/2 tablespoons

SETTING: JAM

Tomato & Pineapple Jam
INGREDIENTS:
Tomatoes, peeled,
seeded &
finely chopped
Pineapple flesh,
finely chopped
Sugar
Jam Setta

300g
200g
11/2 cups
11/2 tablespoons

SETTING: JAM

It is important that these recipes are
measured accurately otherwise the
ingredients may boil over, making
cleaning difficult.

Just Jam

Mixed Berry Jam
INGREDIENTS:
Strawberries,
hulled & chopped
Blackberries
Raspberries
Sugar
Jam Setta

Apricot & Pineapple Jam

250g
125g
125g
12/3 cups
11/2 tablespoons

300g
200g
11/2 cups
1 tablespoon

SETTING: JAM

PROCEDURE:

Mango & Peach Jam
INGREDIENTS:
Peaches, peeled,
deseeded &
finely chopped
Mango flesh,
finely chopped
Sugar
Jam Setta

INGREDIENTS:
Dried apricots,
roughly chopped
Pineapple, peeled, cored
and finely chopped
Sugar
Jam Setta

1. Place apricots into a heatproof mixing bowl. Add
sufficient boiling water to just cover. Set aside to
cool.

250g
250g
11/2 cups
11/2 tablespoons

2. When apricots have absorbed almost all the
liquid, transfer to bread pan.
3. Add pineapple, sugar and Jam Setta.
4. Press Start.

Create Your Own Jam Recipes
SETTING: JAM

Spiced Pear & Plum Jam
INGREDIENTS:
Plums, deseeded
& finely chopped
Pears, peeled &
finely chopped
Sugar
Mixed Spice
Jam Setta

250g
250g
12/3 cups
1
/4 teaspoon
11/2 tablespoons

SETTING: JAM

Kiwi Fruit Jam
INGREDIENTS:
Kiwi fruit, peeled
& sliced
Sugar
Jam Setta
SETTING: JAM

Just Jam

500g
11/2 cups
11/2 tablespoons

INGREDIENTS:
Chopped fruit
Sugar
Jam Setta
SETTING: JAM

500g
12/3 cups
11/2 tablespoons

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

GLAZES
Chocolate Glaze
2 tablespoons butter or margarine, melted
2
/3 cup icing sugar, sifted
1 tablespoon cocoa, sifted
1
/2 teaspoon vanilla essence
2 tablespoons milk

Hot Cross Bun & Brown Bun Glaze

Gelatine Glaze
3 tablespoons water
11/2 tablespoons sugar
3 teaspoons gelatine

PROCEDURE

Place ingredients in small saucepan, stir over low
heat until sugar & gelatine dissolves. Brush over hot
bread.

/2 cup icing sugar, sifted
/2 teaspoon allspice
1
/4 teaspoon ground cinnamon
2 tablespoons water

Citrus Glaze
1

/2 cup icing sugar, sifted
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
2 tablespoons lemon or orange rind

Vanilla Glaze
1

/2 cup icing sugar, sifted
1
/2 teaspoon vanilla essence
2 tablespoons milk

Egg Glaze/Seeds on Top
1 x 60g egg, lightly beaten
2-3 tablespoons water
PROCEDURE
Combine ingredients until smooth. Do not whisk.
Strain through sieve if required.
Use the PAUSE function at 15 minutes before the
end of the baking cycle. Brush glaze over bread
and sprinkle with seeds or nuts if desired. Close the
lid and press Start to continue baking.

PROCEDURE FOR ABOVE GLAZES
Combine ingredients into a small mixing bowl and
stir until smooth and thin enough to drizzle. When
bread has finished baking, press Stop. Remove
bread from Ultimate Baker’s Oven and bread pan.
Place on rack. Coat top of loaf with glaze. Cool on
rack.

Glazes

Authorised Service Centres
Every effort is made to keep this list up to date. However we recommend that you check with a Service Centre before
posting or forwarding an appliance.
NEW SOUTH WALES
ASHFIELD
Ashfield Appliance, 126 Parramatta Rd, 2131
CAMPBELLTOWN Lead In Appliance Repair, 1/143 Queen St, 2560
MIRANDA
Maxwell Services, 109 Miranda Rd, 2228
NTH PARRAMATTA O’Brien Electrical Appliance Servi7 Ferris St, 2151
PENRITH
Young Appliances, Shop 10, 98/112 Henry St, 2751
PENSHURST
Masis Electronics, 17 Penshurst St, 2222
REDFERN
Breville Shop, 180 Redfern St, 2016
(depot only)
ST IVES
Don House Electronics, 169 Mona Vale Rd, 2075
SYDNEY
Electric Razor Centre, Shop 39 Gallery Level
(depot only)
Imperial Arcade, 2000
ULTIMO
Breville Shop, 46 Wattle St, 2007
(depot only)
WOOLLAHRA
B.J. Appliance Repairs, 240 Oxford St, 2025
ALBURY
Mid-State Small Appl. Sales & Serv435 Dean St, 2640
BATHURST
Serv-U Appliance Centre, 107 George St, 2795
BATEMANS BAY Bryans Appliance Service, Lot 42 Kylie Crescent, 2536
CARDIFF
Dadnj Electronics, 10 Nelson Rd, 2285
CESSNOCK
Coalfield Home Appliances, 150 Vincent St, 2325
DUBBO
Kay’s Electrical Sales/Service, 12 Young St, 2830
GOSFORD
Gerrys Electrical Appliance, 225 Albany North St, 2250
GRAFTON
Repairs & Spares, 140 Fitzroy St, 2460
GRIFFITH
Lukes Appliance Service, 144 Banna Ave, 2680
INVERELL
Wilks Electrical, 126 Otho St, 2360
KIAMA
Lous Appliance Service, 2/66 Manning St, 2533
LISMORE
P.F. Thearle & Co, 105 Woodlark St, 2480
LISMORE
Lismore Appliance Repairs, 72 Keen St, 2480
MAYFIELD
E & L Appliance, 15/286 Maitland Rd, 2304
LAMBTON
New Lambton Electric Motors, 7 Norah Rd, 2299
NOWRA
Ewing Electrical, Cnr Plunkett St & Haigh Ave, 2541
ORANGE
Orange Electrical Works, Factory 4, Barrett Court, 2800
PARKES
Wilson’s Service Centre, 98 Clarinda St, 2870
PT MACQUARIE Bellbowrie Appliance Service Centre
Unit 24 Bellbowrie Park, 2444
SAWTELL
Reg Wooderson Appliances, 3/36 Hulberts Rd, 2452
STH TWEED HEADS Twin Towns Appl. Repairs, 2A/18 Machinery Dr., 2486
TAMWORTH
Appliance Care, Shop 5 127 Bridge St, 2340
TAREE
Emerton’s Home Appliance, 35 Manning St, 2430
WAGGA WAGGA K J Warden & Co, 6 Edison Rd, 2650
WAGGA WAGGA Millers Appliance, Kincaid St, 2650
WOLLONGONG Illawarra Appliance Repairs, Shop 6, Slater Bldg,
Burrelli & Church St, 2502
YASS
Peter O’Brien, 98 Comur St, 2582
VICTORIA
ASHBURTON
J & T Electrical Appl Service, 254 High St, 3147
BOX HILL
Home Spares, 1029 Whitehorse Rd, 3128
FITZROY
Breville, 427 Smith St 3065
(depot only)
FOREST HILL
Mitcham Appliance Spares/Repairs
336 Springvale Rd, 3131
FRANKSTON
Layzells Radio Electric
(depot only)
439 Nepean Hwy, 3199
HUNTING DALE Breville, 44 Stafford St 3166
(depot only)
LILYDALE
Ozap Appliance Parts, U8/Protea Estate
91/99 Beresford Rd, 3140
MONTMORENCY Swann’s Small Appliance Repair, 25 Were St 3094
WEST BRUNSWICK J Kinnear Electrical Appliance Rep2 Grantham St, 3056
BAIRNSDALE
J.F. Porter, 132 Main St, 3875
BALLARAT
John Thomas & Co, 4 Dawson St, 3350
BENDIGO
Sumner Electrical, 66 Garsed St, 3550
COROROOKE
THC Service Centre, 575 Main Rd, 3254
DROUIN
Maurie & Barbara Collins TV Repairs, 8 Acacia St, 3818
ECHUCA
Roy Vincent, 174 Annesley St, 3564
GEELONG
Julian’s Appliances, 78 Ryrie St, 3220
LEONGATHA
Soundwave Electronics, 33 McCartin St, 3953
MILDURA
A G & J A Hartlett, 96A 8th St, 3500
MORWELL
Websters Appliance Service Centre Shop 2 Lot 5
Vestan Dr., 3840
NHILL
WL & RM Day, 40 Victoria St, 3418

Service Centres

02 9798 5590
02 4626 7053
02 9524 0308
02 9630 8288
02 4732 3593
02 9580 2288
02 9318 2370
02 9449 7053
02 9221 4202
02 9660 8217
02 9389 7897
02 6021 7410
02 6331 1356
02 4472 4981
02 4956 6255
02 4990 6757
02 6882 4183
02 4324 1499
02 6642 1911
02 6962 7611
02 67221 1981
02 4232 3525
02 6621 4443
02 6621 8432
02 4967 5839
02 4956 1855
02 4421 8412
02 6362 2733
02 6862 6261
02 6584 3838
02 6653 3581
07 5524 4304
02 6765 2865
02 6552 3444
02 6922 8600
02 6921 2628
02 4226 4622
02 6226 1555
03 9885 1878
03 9899 0587
03 9417 7126

03 9878 2881
03 9783 2366
03 9543 8199

03 9735 5366
03 9432 9800
03 9387 9531
03 5152 4540
03 5331 3099
03 5443 1977
03 5233 1400
03 5625 1828
03 5482 1966
03 5229 1971
03 5662 3665
03 5023 5661
03 5134 1387
03 5391 1021

REDCLIFFS
Begg & Vallance Electrical, 39 Jacaranda St, 3496
03 5024 1591
SHEPPARTON/MOOROOPNA
J & J Alford Appliance Service, 69 McLennan St, 3631 03 5825 3140
SWAN HILL
Swan Hill Appliance Service, Beveridge St
Drummond House, 3585
03 5032 3262
WANGARATTA
E & M Cirulis TV & Electrical Serv15A Muntz St, 3677 03 5721 5080
WARRACKNABEAL Devries Electrics, 57 Scott St, 3393
03 5394 1122
WARRNAMBOOL Western Electrical, 223 Lava St, 3280
03 5562 5060
WARRNAMBOOL Leahy’s Electrical Industries, 227 Kroit St, 3280
03 5562 4588
QUEENSLAND
ALBION
Eddie’s Appliance Repairs, 80 Lever St, 4010
07 3256 0090
MT. GRAVATT
Mr. Sparky, Garden City Shoppingtown
7 Logan Rd, 4122
07 3349 7607
NUNDAH
Nundah Small Appliances, 1217 Sandgate Rd, 4012
07 3266 1867
STRATHPINE
Stark’s Appliance Service, 167 Gympie Rd 4500
07 3205 1350
TOOWONG
Sparky’s Small Appliance Electrical Repair, 40 High St
07 3871 2300
ATHERTON
McMahon’s Retravision, 23 Mabel St, 4883
07 4091 1788
BUNDABERG
Digger Thiele, 37 Perry St, 4670
07 4152 1522
CAIRNS
Cairns Power Tools, Shop 1/19 Donaldson St, 4870
07 4031 2638
CHINCHILLA
Murray Purves Electrical, 99 Heeney St 4413
07 4662 7705
GLADSTONE
Turnbulls Electricals, 172 Auckland St, 4680
07 4972 5369
GYMPIE
Ron McClintock Electrical,,62 Mt. Pleasant Rd, 4570
07 5482 7522
MACKAY
Appliance Spares & Repairs, 34 Gregory St, 4740
07 4951 1644
MAROOCHYDORE Suncoast/Maroochy Appliance Service
11 Kayleigh Dr., 4558
07 5443 3644
MT. ISA
P.R. Electrical, 31 Arline St, 4825
07 4743 3354
NAMBOUR
Nambour Electrical Service, 60 Price St, 4560
07 5441 1677
NOOSA VILLE
Noosa Universal Electrix, 4 Venture Dr., 4566
07 5449 7133
PALM BEACH
Coastline Electrical Services Ltd
1092 Gold Coast Hwy, 4221
07 5525 0900
ROCKHAMPTON Leender’s Electrical, 13 Murray St, 4700
07 4927 2922
SOUTHPORT
Appliance World, 86 Minnie St 4215
07 5532 7480
TOOWOOMBA
Weeks Electrica, 233 Ruthven St, 4350
07 4638 1033
TOOWOOMBA
Mercer & Luck, 49 Stephen St, 4350
07 4632 8155
TOWNSVILLE STH Mac’s Electrical, 51 Perkins St, 4810
07 4772 1519
URANGAN
Hervey Bay Home Appliance Repair, 90 Dayman St 4655 07 4125 3975
WARWICK
Ensbey Electrical, 10 Bisley St, 4370
07 4661 7999
WEST END TOWNSVILLE
Robinson Appl. Service & Spares P/6 Morris St, 4810
07 4771 2131
A.C.T.
DICKSON
Premier Instruments, 7 Badham St, 2602
02 6249 1409
FYSHWICK
K J Warden Agencies, 24 Geelong St, 2609
02 6280 5736
SOUTH AUSTRALIA
ADELAIDE
Adelaide Service Centre, 21 Twin St 5000
08 8223 1094
MODBURY
Adelaide Service Centre, Shop 8 TeaTree Plus Shop Centre
Main North East Rd 5092
08 8396 6311
PARKHOLME
Adelaide Service Centre, 319 Oaklands Rd 5043
08 8357 5800
WESTLAKES
Adelaide Service Centre, Shop 202
West Lakes Mall, West Lakes Boulevarde 5021
08 8353 0655
KINGSCOTE
Island Television Service, Commercial St, 5223
08 8553 2380
MT GAMBIER
Mouldens Home Appliance Centre, 35 Percy St, 5290
08 8725 1244
NARACOORTE
Hillier Regrigeration, 35 Omerod St, 5271
08 8762 2030
PORT AUGUSTA Ron Hewitt, 9 Willoughby St, 5700
08 8643 6297
WAIKERIE
P Z Electrical, 25 McCoy St, 5330
08 8541 3884
WEST AUSTRALIA
PERTH
Swift Appliances, 74 Stirling St 6000
08 9328 8233
ALBANY
Albany Electrical Services, 60A Chester Pass Rd, 6330 08 9841 5997
BOULDER
C H Jones Electrical, 14 Burt St, 6432
08 9093 2660
KARDINYA
Elements & Appliance Parts, 5/21 Weatherburn Way 6163 08 9314 1022
MANDURAH
Multi Phase Electrical, 1/3 Thornborough St 6210
08 9581 9900
MIDLAND
B & J L Woodcock, 4 Stafford St, 6056
08 9274 5122
NORTHERN TERRITORY
WINNELLIE
Duke Electrical Service, 94 Winnellie Rd, O820
08 8947 0027
TASMANIA
BURNIE
The Appliance Clinic, 14 North Terrace, 7320
03 6431 6857
KINGSMEADOWS K T Electronics, 1 Hobart Rd, 7249
03 6344 5665
HOBART
FJ Booth, 14 Patrick St 7001
03 6234 2277
NEW ZEALAND
BREVILLE N.Z. LTD Mono Place, Ellerslie, Auckland
09 525 3466
SPARE PARTS
0800 253 007

Notes

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