Breville Bb420 Users Manual ManualsLib Makes It Easy To Find Manuals Online!

2014-12-12

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Page Count: 76

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

Breville is a registered trademark of Breville Holdings Pty. Limited

ABN 98 000 092 928

PRINTED ON

RECYCLED PAPER

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

Easy Bake Recipe Book

Model No. BB420

Easy Bake Recipe Book

Instructions &

Ultimate Baker’s Oven

Includes

recipes for

Prepackaged

Bread Mixes

Page 64

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 pre-

packaged 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

Page

3Before Using Your Ultimate

Baker’s Oven

Important Safeguards 3

4Ultimate Baker’s Oven Features

Familiarising Yourself with the

Ultimate Baker’s Oven 4

Main Features of the Control Panel 5

Bread and Dough Setting Selections 7

Using the Automatic Dried Fruit/Nut/Herb

Dispenser 10

Using the Pause Function 11

How to Use the Preset Timer 12

Using the Bake Only Setting (And The

Time/Temp Button) 13

Manual Set For Your Personal Recipes 14

15 Your First Loaf

Beginner’s Guide to Baking Your

First Loaf 15

18 Weighing and Measuring

Measuring Up 18

The Vital Ingredients 19

22 Hints and Tips

Hints and Tips to Better Bread Making 22

Questions and Answers 23

Troubleshooting Checklist - Recipe 25

Troubleshooting Checklist - Machine 26

Control Panel Messages 27

Care, Cleaning and Storage 28

30 Easy Bake Recipes

White Bread 29

French Bread 31

Continental Bread 31

Flavoured White Bread 32

Sweeter Flavoured Bread 39

Wholemeal Bread 45

Dough 49

Pizza Dough 53

Pasta Dough 55

Gluten Free Bread 57

Yeast Free and Muffin Bread 60

Manual Set Recipe 63

Prepackaged Bread Mixes 64

–White Prepackaged Bread Mixes 65

–Grain Prepackaged Bread Mixes 66

–Wholemeal Prepackaged Bread Mixes 67

–Fruit Bun Loaf Prepackaged

Bread Mixes 68

Just Jam 69

Glazes 72

73 Authorised Service Centres

Contents 2

Contents

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.

●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.

Safeguards

Before using your

Ultimate Baker’s Oven

Ultimate Baker’s Oven 4

Familiarising yourself with

your Ultimate Baker’s Oven

Standard

kneading blade

Non-stick

coated

Bread pan

Bread pan handle

LCD

display

window

Control

panel

Kneading

blade

Removable lid

Viewing

window

Oven

(baking

chamber)

Collapsible

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.)

☛

NOTE!

Display The Display Window will show the setting (normal or rapid), crust colour, loaf size, and

Window 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 Press the Crust Control button to select the 3 crust colours available for the Basic and

Control 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 Press the Loaf Control button to select the required loaf size. The display automatically

Control 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

Main features of the

control panel

Time/Temp

Crust Colour Button

Keep Warm/

Operation Light

Display Window

Loaf Size Button

Beeper On/Off

Manual Set

Up and Down Arrows

0.00

Start/Pause

Select

Stop

Beeper

On Light

Fruit/Nut Dispenser Button

Control Panel 6

Manual The Manual Set button accesses the function that allows you to use your own personal

Set 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/ The Time/Temp button is for use with:

Temp A) Bake Only setting (Refer Page 13)

B) Manual Set function (Refer Page 14)

Up and The Up and Down Arrows have three functions:

Down A) To use the Preset Timer (Refer Page 12)

Arrows 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/ The Start/Pause button has two functions:

Pause 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 The Keep Warm/Operation Light will illuminate on the control panel when the Ultimate

Warm/ Baker’s Oven is in operation. During the Operation of the machine the light will remain steady.

Operation During the 60 Minute Keep Warm cycle at the end of the bread making cycle the light will

Light flash.

Oven Press the Light button at the top of the control panel to illuminate the interior cavity of the

Light 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.

Bread and Dough Setting Selections

Bread and Dough

Setting Selections

Setting Selections Weight Choice Total Cycle Time

Hours:Minutes

1. BASIC BREAD LIGHT 1250g 3:10

2. BASIC BREAD LIGHT 1000g 3:00

3. BASIC BREAD LIGHT 750g 2:55

4. BASIC BREAD MEDIUM 1250g 3:20

5. BASIC BREAD MEDIUM 1000g 3:10

6. BASIC BREAD MEDIUM 750g 3:05

7. BASIC BREAD DARK 1250g 3:30

8. BASIC BREAD DARK 1000g 3:20

9. BASIC BREAD DARK 750g 3:15

10. BASIC BREAD RAPID 1250g 2:20

11. BASIC BREAD RAPID 1000g 2:10

12. BASIC BREAD RAPID 750g 2:05

13. WHOLEWHEAT BREAD LIGHT 1250g 3:40

14. WHOLEWHEAT BREAD LIGHT 1000g 3:30

15. WHOLEWHEAT BREAD LIGHT 750g 3:27

16. WHOLEWHEAT BREAD MEDIUM 1250g 3:45

17. WHOLEWHEAT BREAD MEDIUM 1000g 3:35

18. WHOLEWHEAT BREAD MEDIUM 750g 3:32

19. WHOLEWHEAT BREAD DARK 1250g 3:53

20. WHOLEWHEAT BREAD DARK 1000g 3:43

21. WHOLEWHEAT BREAD DARK 750g 3:40

22. WHOLEWHEAT BREAD RAPID 1250g 2:30

23. WHOLEWHEAT BREAD RAPID 1000g 2:20

24. WHOLEWHEAT BREAD RAPID 750g 2:17

25. FRENCH BREAD 1250g 3:40

26. FRENCH BREAD 1000g 3:30

27. FRENCH BREAD 750g 3:27

28. SWEET BREAD 1250g 3:30

29. SWEET BREAD 1000g 3:25

30. SWEET BREAD 750g 3:22

31. CONTINENTAL BREAD 4:35

32. YEAST FREE BREAD 1:30

33. JAM 1:05

34. BREAD DOUGH 1.30

35. PIZZA DOUGH 0:50

36. PASTA DOUGH 0.14

37. BAKE ONLY 0:00 TO 2:00

38. MANUAL SET FUNCTION

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

☛

NOTE!

SETTING 1. Basic Bread (Light,

Medium, Dark or Rapid)

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.

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.

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 8

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 Pre-

packaged Bread Mix sections will

nominate the loaf size setting most

suitable. Crust Control is not available

when using this setting.

☛

NOTE!

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.

☛

NOTE!

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.

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.

The Automatic Dispenser 10

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 3/4cup of dry

ingredients.

If the ingredients exceed 3/4cup, 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).

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.

Using the Automatic Dried

Fruit/Nut/Herb Dispenser

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.

☛

NOTE!

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.

5) At 15 minutes into

the bake cycle press

Start/Pause again, cut

the top of the loaf in 2-

3 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!

The Pause Function

Using the Pause

Function

The Preset Timer 12

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.

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.

How to use the

Preset Timer

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.

Your Ultimate Baker’s Oven will begin making

your bread at the appropriate time for it to be

ready at exactly 6.00pm.

It is advisable before using the Preset

Timer for the first time to test the recipe. It

is also advisable to weigh and measure

ingredients accurately to ensure the

correct ratio of flour/water and other

ingredients is used.

☛

NOTE!

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.

☛

NOTE!

The Preset Timer cannot be used for all

recipes. Individual recipes will specify if

not suitable.

☛

NOTE!

The Preset Timer cannot be used with the

following settings - Yeast Free, Jam,

Dough-Bread, Dough-Pizza, Dough-Pasta

or Bake Only.

☛

NOTE!

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

Using the Bake Only Setting

(and the Time/Temp Button)

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 one-

minute increments.

☛

NOTE!

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.

☛

NOTE!

Manual Set 14

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.

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.

Manual set for your

personal recipes

OPERATION DISPLAY READING ACTION

1st press Shows the total time

for the last recipe

programmed and the

Nuts selected.

2nd press PRE-HEAT 0 Press “up” ▲arrow to enter time- maximum 60 minutes – “down” ▼to 0.00

3rd press KNEAD 1 0 Press “up” ▲arrow to enter time- maximum 60 minutes – “down” ▼to 0.00

4th press KNEAD 2 0 Press “up” ▲arrow to enter time- maximum 60 minutes – “down” ▼to 0.00

5th press RISE 1 0 Press “up” ▲arrow to enter time- maximum 100 minutes – “down” ▼to 0.00

6th press PUNCH DOWN :00 Press “up” ▲arrow to enter time- maximum 60 seconds – “down” ▼to 0.00

7th press RISE 2 0 Press “up” ▲arrow to enter time- maximum 100 minutes – “down” ▼to 0.00

8th press SHAPING :00 Press “up” ▲arrow to enter time- maximum 60 seconds – “down” ▼to 0.00

9th press RISE 3 0 Press “up” ▲arrow to enter time- maximum 100 minutes – “down” ▼to 0.00

10th press BAKE 0 Press “up” ▲arrow to enter time- maximum 150 minutes – “down” ▼to 0.00

11th press NUTS (YES or NO) Press “up” ▲arrow for YES – “down” ▼for NO

12th press 0ľC Press “up” ▲ arrow to increase-maximum 150ľC – “down” ▼to decrease

minimum 0ŻC

13th press

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.

☛

NOTE!

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

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.

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.

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 20-

25ľC. Ingredients should be added in the

following order:

1.Liquid ingredients

2.Fat

3.Dry Ingredients: salt, sugar, flour

4.Yeast

Beginner’s Guide

Beginner’s Guide to Baking

Your First Loaf

If using pre-packaged bread mix, refer to

recipes on Page 64-68.

☛

NOTE!

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.

☛

NOTE!

Beginner’s Guide 16

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.

STEP 7. Select bread type

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:

Basic, Whole Wheat, French, Sweet,

Continental, Yeast Free, Jam, Dough-Bread,

Dough-Pizza, Dough-Pasta, Bake Only

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

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.

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 is3

4cup dry ingredients.

Add-in Beeper: If the additional ingredients

exceed 3/4cup, 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.

STEP 11. Start the bread machine

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 one-

minute increments.

• The kneading cycles commence.

• When the kneading cycle ends the bread will

start to rise. During the three rising cycles the

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.

☛

NOTE!

If you accidentally press the wrong

setting, crust colour or loaf size, press

and hold the Stop button to reset the

program.

☛

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.

☛

NOTE!

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.

☛

NOTE!

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.

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

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.

Beginner”s Guide

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.

☛

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.

☛

NOTE!

Weighing and Measuring 18

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

1 teaspoon = 5ml

1 tablespoon = 20ml

1 cup = 250ml

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.

Metric Measuring Cups and Spoons

If using the graduated metric measuring cups, it

is important to spoon or scoop the dry

ingredients loosely into the required cup. Do not

tap the cup on the bench, or pack the ingredients

into the cup unless otherwise directed. Level the

top of the cup with a knife. When using

graduated metric measuring spoons, level the top

of the spoon with a straight edged knife or

spatula.

DO NOT USE TABLEWARE SPOONS OR

CUPS.

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.

Weighing

and Measuring

In general, water weighs the same in

grams as it measures in millilitres,

☛

NOTE!

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.

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.

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.

“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.

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 gluten-

forming protein and wheat flour. Adding gluten

flour can improve the structure and volume of

bread when using a low protein, stone ground,

wholemeal or plain flour.

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.

The Vital Ingredients

The Vital

Ingredients

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.

NEW ZEALAND ONLY

‘Elfin High Grade White Flour’ and

‘Champion High Grade Flour’

These are high protein, white bread flours,

containing 12% protein.

☛

NOTE!

NEW ZEALAND ONLY

Bread mix brands such as ‘Elfin’ are available.

The Vital Ingredients 20

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.

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.

POWDERED MILK

Milk and milk products enhance the flavour and

increase the nutritional value of the bread.

Powdered milk is convenient and easy to use

(store in an airtight container in the refrigerator).

Fresh milk should not be substituted for

powdered milk unless stated in the recipe. Low

fat or skim milk powder can be used with good

results. Soy milk powder can also be used but

produces a denser loaf.

SALT

Salt is an important ingredient in bread making.

However, salt inhibits the rising of the bread, so

be careful when measuring, as it should be

accurate. Refer to Questions and Answers (Page

23).

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.

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.

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.

☛

NOTE!

NEW ZEALAND ONLY

Sugar can be reduced for more improved

results.

NEW ZEALAND ONLY

Salt may be reduced for improved results.

NEW ZEALAND ONLY

We recommend the use of ‘Elfin’ brand yeast.

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’.

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.

The Vital Ingredients

NEW ZEALAND ONLY

‘King Jam’ Setting Mix is available in 70g

sachets from major supermarkets.

For more information about Bread Mixes please

contact the relevant number listed below, or refer

to contact details on the packaging of the bread

mix.

Defiance 1800 628 883

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 and Tips 22

✔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.

✘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.

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 1/4teaspoon.

Tip: If the weather is hot and humid reduce the

yeast by 1/4teaspoon 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.

Hints & Tips to better

bread making

About Ingredients:

Q: Can other bread recipes be made in this

machine?

A: The recipes in this book are sized so that the

dough is kneaded properly and the finished bread

does not exceed the bread pan capacity. Use

only recipes with similar quantities of ingredients.

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

A: Yes, but not when using the Preset Timer.

Bread made with fresh milk will have a heavier

texture than bread made with milk powder. The

milk has to be scalded and cooled before adding

to the 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.

Q: Why do the ingredients need to be placed

into the pan in the specified order?

A: To ensure all dry ingredients are mixed with

water and to avoid the yeast activating

prematurely with the water when using the Preset

Timer.

About Baking Bread:

Q: The bread cycle has been accidentally

cancelled/reset during the bread-making

process. What can I do?

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 did the bread not rise?

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

Questions and

Answers

Questions & Answers 24

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.

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.

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.

Never use hot water as it will kill the yeast.

☛

NOTE!

Troubleshooting – Recipe

Problem Bread Over Sticky Doughy Heavy Coarse Bread Bread Corrective

sinks in browned patch on centre dense holey rises doesn’t Action

centre top of texture texture too much rise

bread enough

Flour Not ●●●●●●

Use metric weighing/

measured measuring devices.

correctly See ‘Measuring Up'

for more detail

Low ●●●●

Use high protein flour.

Protein % See 'The Vital

Ingredients' for

more detail

Past ●●●

Use fresh flour

use-by

date

Self raising ●●●●

Use high protein

flour used bread flour. See 'The

Vital Ingredients' for

more detail

Sugar Not ●●● ●●●● ●

Use metric

measured measuring spoons

correctly

Salt Not ●●●●●

Use metric

measured measuring spoons

correctly

Water Not ●●●●●●

Use metric weighing/

Liquid measured measuring devices.

correctly See ‘Measuring Up'

for more detail

Too hot/ ●Water must between

Too cold 20o-25oC

Yeast Not ●●●●●●●

Use metric

measured measuring spoons.

correctly See ‘Measuring Up'

for more detail

Bread Not ●●●●●●●

Use metric weighing/

Mix measured measuring devices.

correctly See ‘Measuring Up'

for more detail

Used in ●● ●

Bread mix must only

place of be used when

flour following specific

recipe for mixes.

Room Too hot ●●

Room temp must

temp be less than 28oC

Too cold ●Room temp must

be more than 10oC

Troubleshooting –

Recipe

Troubleshooting – Machine 26

Troubleshooting –

Machine

Machine Machine Error code Ingredients Bread Baked Under Preset timer Bread not Loaf

will not E:01 on not not bread browned did not sufficiently is small

operate display mixed baked is damp crust function baked

window

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

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.

If the error messages appear in the

Display Window contact your nearest authorised

Breville Service Centre. (Refer to Page 73 for details.)

Error Message Problem

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.

Correction

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.

Error Message Problem

If the bread machine is used in a

very cold environment, the yeast

will not activate correctly.

Correction

Use the bread machine in a

warmer environment.

Recommended room

temperature is 20-25°C.

Press Stop to reset.

Control Panel

Messages

Care, Cleaning and Storage 28

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.

Bread pan and kneading blade

The bread pan and collapsible kneading blade are

coated with a high quality non-stick coating.

As with any non-stick coated surface, NEVER use

metal utensils or abrasive cleaners on these

items.

To clean the bread pan and 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.

Take care not to scratch the non-stick surface on

the inside of the pan and the kneading blade.

●Do not use harsh cleaners, abrasives, brushes

or steel wool.

●Never wash the bread pan or kneading blade in

the dishwasher.

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.

Storage

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.

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

Some discolouration may appear in the

bread pan over time. This is a natural

effect caused by moisture and steam

and will not affect the bread in any way.

☛

NOTE!

NEVER immerse the bread machine or

the bread pan in water.

☛

NOTE!

The bread pan should NOT be immersed

in water.

☛

NOTE!

CHART SHOWING SEQUENCE FOR BASIC SETTING

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.

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.

1st Knead 2nd Knead 1st Rise Punch 2nd Rise Shape 3rd Rise Bake Bake Total

Temp. Cycle

ľC Time

750g Light 3min 22min 40min 10sec 25min 15sec 50min 35min 132 2hrs55min

750g Medium 3min 22min 40min 10sec 25min 15sec 50min 45min 132 3hrs05min

750g Dark 3min 22min 40min 10sec 25min 15sec 50min 55min 134 3hrs15min

1kg Light 3min 22min 40min 10sec 25min 15sec 50min 40min 132 3hrs

1kg Medium 3min 22min 40min 10sec 25min 15sec 50min 50min 132 3hrs10min

1kg Dark 3min 22min 40min 10sec 25min 15sec 50min 60min 134 3hrs20min

1.25kg Light 3min 20min 40min 10sec 25min 15sec 50min 50min 132 3hrs10min

1.25kg Medium 3min 20min 40min 10sec 25min 15sec 50min 60min 132 3hrs20min

1.25kg Dark 3min 20min 40min 10sec 25min 15sec 50min 70min 134 3hrs30min

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.

EASY BAKE RECIPES

White

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.

CHART SHOWING SEQUENCE FOR BASIC RAPID SETTING

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 1/2teaspoon

Yeast Increase by 1/2teaspoon

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

Basic White Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 420ml 360ml 280ml

Oil 3 tablespoons 2 tablespoons 1 tablespoon

Salt 2 teaspoons 11/2teaspoons 1 teaspoon

Sugar 2 tablespoons 11/2tablespoons 1 tablespoon

Bread flour 750g/ 5 cups 650g/ 41/3cups 500g/ 31/3cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 2 tablespoons 11/2tablespoons 1 tablespoon

Tandaco yeast 2 teaspoons 13/4teaspoons 11/2teaspoons

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

Sugar 11/2tablespoons 2 tablespoons 11/2tablespoons

Bread flour 700g/ 42/3cups 600g/ 4 cups 450g/ 3 cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Tandaco yeast 13/4teaspoons 11/2teaspoons 11/4teaspoons

SETTING: BASIC: Light, Medium or Dark

White Bread 30

1st Knead 2nd Knead 1st Rise Punch 2nd Rise Shape 3rd Rise Bake Bake Total

Temp. Cycle

ľC Time

750g Rapid 3min 22min 15min 10sec 10min 10sec 30min 45min 132 2hrs05min

1kg Rapid 3min 22min 15min 10sec 10min 10sec 30min 50min 132 2hrs10min

1.25kg Rapid 5min 20min 15min 10sec 10min 10sec 30min 60min 132 2hrs20min

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

greater keeping qualities.

☛

NOTE!

CHART SHOWING SEQUENCE FOR FRENCH SETTING

This setting does not have the option of Crust Control or Rapid Setting

French Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 420ml 375ml 310ml

Oil 1 tablespoon 3 teaspoons 2 teaspoons

Salt 2 teaspoons 2 teaspoons 2 teaspoons

Sugar 2 teaspoons 1 tablespoon 3 teaspoons

Bread flour 750g/ 5 cups 650g/ 41/3cups 500g/ 31/3cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Tandaco yeast 13/4teaspoons 11/2teaspoons 11/4teaspoons

SETTING: FRENCH

CHART SHOWING SEQUENCE FOR CONTINENTAL SETTING

This setting does not have the option of Loaf Control, Crust Control or Rapid Setting

Continental Bread

INGREDIENTS: 1Kg

Water 420ml

Oil 1 tablespoon

Salt 2 teaspoons

Bread flour 750g/ 5 cups

Bread improver 2 teaspoon

Tandaco yeast 11/4teaspoons

SETTING: CONTINENTAL

White Bread

1st Knead 2nd Knead 1st Rise Punch 2nd Rise Shape 3rd Rise Bake Bake Total

Temp. Cycle

ľC Time

750g 5min 20min 40min 10sec 30min 10sec 60min 52min 137 3hrs27min

1kg 5min 20min 40min 10sec 30min 10sec 60min 55min 137 3hrs30min

1.25kg 5min 20min 40min 10sec 30min 10sec 60min 65min 137 3hrs40min

1st Knead 2nd Knead 1st Rise Punch 2nd Rise Shape 3rd Rise Bake Bake Total

Temp. Cycle

ľC Time

1kg 5min 20min 40min 10sec 20min 15sec 70min 60min

80-150

4hrs35min

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.

☛

NOTE!

Flavoured White Bread 32

Potato & Leek Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 420ml 375ml 290ml

Oil 3 tablespoons 3 tablespoons 2 tablespoons

Salt 2 teaspoons 2 teaspoons 2 teaspoons

Sugar 2 tablespoons 2 tablespoons 11/2tablespoons

Bread flour 750g/ 5 cups 600g/ 4 cups 500g/ 31/3cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Packaged Instant Potato Flakes 5 tablespoons 4 tablespoons 3 tablespoons

Tandaco yeast 13/4teaspoons 11/2teaspoons 11/4teaspoons

ADD AT THE BEEP OR TO THE DRIED FRUIT/NUT/HERB DISPENSER

Leek, finely chopped 90g/ 1 cup 65g/ 3/4cup 45g/ 1/2 cup

SETTING: BASIC: Light, Medium, Dark or Rapid

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.

8. 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.

Cheddar & Pepperoni Bread

THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER

INGREDIENTS: 1.25Kg 1Kg 750g

Water 420ml 375ml 310ml

Olive oil 31/2tablespoons 3 teaspoons 2 tablespoons

Salt 2 teaspoons 2 teaspoons 2 teaspoons

Sugar 2 tablespoons 2 tablespoons 11/2tablespoons

Bread flour 700g/ 42/3cups 600g/ 4 cups 450g/ 3 cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Onion powder 11/4teaspoons 1 teaspoon 3/4teaspoon

Italian mixed herbs 11/4teaspoons 1 teaspoon 3/4teaspoon

Tandaco yeast 13/4teaspoons 11/2teaspoons 11/4teaspoons

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 11/4tablespoons 1 tablespoon 3 teaspoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Sun-Dried Tomato Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 420ml 375ml 310ml

Oil from sun-dried

tomatoes 3 tablespoons 3 teaspoons 2 tablespoons

Salt 2 teaspoons 2 teaspoons 2 teaspoons

Sugar 2 tablespoons 2 tablespoons 11/2tablespoons

Bread flour 700g/ 42/3cups 600g/ 4 cups 450g/ 3 cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Dried mixed herbs 23/4teaspoons 3 teaspoons 21/4teaspoons

Tandaco yeast 13/4teaspoons 11/2teaspoons 11/4teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER

Sun-dried tomatoes,

chopped, drained

and dried 6 tablespoons 5 tablespoons 4 tablespoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Flavoured White Bread

Garlic Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 420ml 375ml 310ml

Olive oil 3 tablespoons 3 tablespoons 2 tablespoons

Fresh minced garlic 3 teaspoons 3 teaspoons 2 teaspoons

Salt 2 teaspoons 2 teaspoons 2 teaspoons

Sugar 2 tablespoons 2 tablespoons 11/2tablespoons

Bread flour 750g/ 5 cups 600g/ 4cups 500g/ 31/3cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Fresh parsley, chopped 3 tablespoons 3 tablespoons 2 tablespoons

Tandaco yeast 13/4teaspoons 11/2teaspoons 11/4teaspoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Italian Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 410ml 340ml 270ml

Olive oil 2 tablespoons 2 tablespoons 11/2tablespoons

Tomato paste 3 tablespoons 3 tablespoons 2 tablespoons

Salt 2 teaspoons 2 teaspoons 2 teaspoons

Sugar 2 tablespoons 2 tablespoons 11/2tablespoons

Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Dried basil 1 tablespoon 1 tablespoon 3 teaspoons

Tandaco yeast 13/4teaspoons 11/2teaspoons 11/4teaspoons

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 34

Black Olive & Basil Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 420ml 375ml 310ml

Olive oil 3 tablespoons 3 tablespoons 2 tablespoons

Salt 2 teaspoons 2 teaspoons 2 teaspoons

Sugar 2 tablespoons 2 tablespoons 11/2tablespoons

Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Dried basil 11/4tablespoons 1 tablespoon 3 teaspoons

Tandaco yeast 13/4teaspoons 11/2teaspoons 11/4teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER

Black olives, washed,

chopped, drained

and dried 4 tablespoons 3 tablespoons 21/2tablespoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Cheese & Chive Bread

THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER

INGREDIENTS: 1.25Kg 1Kg 750g

Water 420ml 375ml 310ml

Oil 3 tablespoons 3 tablespoons 2 tablespoons

Salt 2 teaspoons 2 teaspoons 2 teaspoons

Sugar 2 tablespoons 2 tablespoons 11/2tablespoons

Bread flour 700g/ 42/3cups 600g/ 4 cups 450g/ 3 cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Paprika 1 teaspoon 3/4teaspoon 1/2teaspoon

Tandaco yeast 13/4teaspoons 11/2teaspoons 11/4teaspoons

ADD AT THE BEEP

Chives, chopped 4 tablespoons 4 tablespoons 3 tablespoons

Cheddar cheese, grated 150g/ 11/4cups 130g/ 1 cup 100g/ 3/4cup

Parmesan cheese,

grated 21/2tablespoons 2 tablespoons 11/2tablespoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Flavoured White Bread

Flavoured White Bread 36

Onion Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 420ml 375ml 310ml

Oil 3 tablespoons 3 tablespoons 2 tablespoons

Salt 2 teaspoons 2 teaspoons 2 teaspoons

Sugar 2 tablespoons 2 tablespoons 11/2tablespoons

Bread flour 700g/ 42/3cups 600g/ 4 cups 450g/ 3 cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Onion powder 2 teaspoons 11/2teaspoons 1 teaspoon

Tandaco yeast 13/4teaspoons 11/2teaspoons 11/4teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER

Onion, roughly chopped 90g/ 3/4cup 90g/ 3/4cup 5 tablespoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Sweet Corn Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 300ml 270ml 240ml

Oil 3 tablespoons 3 tablespoons 2 tablespoons

Canned creamed corn 130g/ 1/2cup 130g/ 1/2cup 4 tablespoons

Salt 2 teaspoons 2 teaspoons 2 teaspoons

Sugar 2 tablespoons 2 tablespoons 11/2tablespoons

Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Cayenne pepper 3/4teaspoons 1/2teaspoon 1/4teaspoon

Tandaco yeast 13/4teaspoons 11/2teaspoons 11/4teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER

Canned corn kernels,

drained 160g/ 3/4cup 160g/ 3/4cup 5 tablespoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Pesto & Pinenut Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 390ml 320ml 250ml

Oil 21/2tablespoons 2 tablespoons 11/2tablespoons

Bottled Pesto

Concentrate 4 tablespoons 4 tablespoons 3 tablespoons

Salt 2 teaspoons 2 teaspoons 2 teaspoons

Sugar 2 tablespoons 2 tablespoons 11/2tablespoons

Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Tandaco yeast 13/4teaspoons 11/2teaspoons 11/4teaspoons

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: 1.25Kg 1Kg 750g

Water 420ml 375ml 310ml

Oil 3 tablespoons 3 tablespoons 2 tablespoons

Salt 2 teaspoons 2 teaspoons 2 teaspoons

Sugar 2 tablespoons 2 tablespoons 11/2tablespoons

Bread flour 700g/ 42/3cups 600g/ 4 cups 450g/ 3 cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Coconut milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Thai Curry Mix Powder 3 teaspoons 3 teaspoons 2 teaspoons

Tandaco yeast 13/4teaspoons 11/2teaspoons 11/4teaspoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Pumpkin Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 220ml 200ml 180ml

Oil 3 tablespoons 3 tablespoons 2 tablespoons

Pumpkin, cooked,

mashed and well drained 280g/ 1 cup 210g/ 3/4cup 140g/ 1/2cup

Salt 2 teaspoons 2 teaspoons 2 teaspoons

Sugar 2 tablespoons 2 tablespoons 11/2tablespoons

Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Ground cumin 13/4teaspoons 11/2teaspoons 1 teaspoon

Tandaco yeast 13/4teaspoons 11/2teaspoons 11/4teaspoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Flavoured White Bread

Flavoured White Bread 38

Cajun Jalapeno Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 420ml 375ml 310ml

Oil 3 tablespoons 3 tablespoons 2 tablespoons

Salt 2 teaspoons 2 teaspoons 2 teaspoons

Sugar 2 tablespoons 2 tablespoons 11/2tablespoons

Bread flour 700g/ 42/3cups 600g/ 4 cups 450g/ 3 cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Cajun seasoning 2 teaspoons 2 teaspoons 11/2teaspoons

Tandaco yeast 13/4teaspoons 11/2teaspoons 11/4teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER

Jalapeno peppers,

chopped drained

and dried 180g/ 5 tablespoons 180g/ 5 tablespoons 140g/ 4 tablespoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Fresh Herb & Caraway Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 420ml 375ml 310ml

Oil 3 tablespoons 3 tablespoons 2 tablespoons

Salt 2 teaspoons 2 teaspoons 2 teaspoons

Sugar 2 tablespoons 2 tablespoons 11/2tablespoons

Bread flour 700g/ 42/3cups 600g/ 4 cups 450g/ 3 cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Tandaco yeast 13/4teaspoons 11/2teaspoons 11/4teaspoons

ADD AT THE BEEPS OR TO THE DRIED FRUIT/NUT/HERB DISPENSER

Chopped fresh parsley 3 tablespoons 3 tablespoons 2 tablespoons

Dill 2 tablespoons 2 tablespoons 11/2tablespoons

Coriander 2 tablespoons 2 tablespoons 11/2tablespoons

Thyme 1 tablespoon 1 tablespoon 3 teaspoons

Caraway seeds 2 teaspoons 2 teaspoons 11/2teaspoons

SETTING: BASIC: Light, Medium, Dark or Rapid

Sweeter Flavoured Bread

CHART SHOWING SEQUENCE FOR SWEET SETTING

Sweeter

PROCEDURE

1. Place ingredients into bread pan in the exact

order listed in the recipe.

2. Wipe spills from outside of bread pan.

3. Lock the bread pan into position in the baking

chamber and close the lid.

4. Press Select to 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.

1st Knead 2nd Knead 1st Rise Punch 2nd Rise Shape 3rd Rise Bake Bake Total

Temp. Cycle

ľC Time

750g 5min 20min 40min 10sec 25min 5sec 50min 62min 115 3hrs22min

1kg 5min 20min 40min 10sec 25min 5sec 50min 65min 115 3hrs25min

1.25kg 5min 20min 40min 10sec 25min 5sec 50min 70min 115 3hrs30min

Flavoured

Bread

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.

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.

Sweeter Flavoured Bread 40

Pecan & Maple Syrup Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 355ml 320ml 250ml

Oil 3 tablespoons 3 tablespoons 2 tablespoons

Maple syrup 4 tablespoons 4 tablespoons 3 tablespoons

Salt 2 teaspoons 2 teaspoons 2 teaspoons

Sugar 21/2teaspoons 2 teaspoons 11/2teaspoons

Bread flour 675g/ 41/2cups 600g/ 4 cups 450g/ 3 cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 21/2tablespoons 2 tablespoons 11/2tablespoons

Tandaco yeast 2 teaspoons 11/2teaspoons 11/4teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER

Pecans, chopped 6 tablespoons 5 tablespoons 4 tablespoons

SETTING: SWEET

Apple & Spice Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 270ml 250ml 210ml

Apple juice 150ml 125ml 60ml

Oil 2 tablespoons 2 tablespoons 2 tablespoons

Salt 13/4teaspoons 11/2teaspoons 11/4teaspoons

Brown sugar 3 tablespoons 3 tablespoons 2 tablespoons

Bread flour 675g/ 41/2cups 600g/ 4 cups 450g/ 3 cups

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Ground cinnamon 1 teaspoon 1 teaspoon 1 teaspoon

Ground nutmeg 1 teaspoon 1 teaspoon 1 teaspoon

Tandaco yeast 2 teaspoons 2 teaspoons 13/4teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER

Dried apple, chopped 4 tablespoons 3 tablespoons 2 tablespoons

Sultanas 4 tablespoons 3 tablespoons 2 tablespoons

SETTING: SWEET

Sweeter Flavoured Bread

Ginger & Macadamia Nut Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 360ml 330ml 270ml

Oil 3 tablespoons 3 tablespoons 2 tablespoons

Ginger & Lime Jam 4 tablespoons 4 tablespoons 3 tablespoons

Salt 11/2teaspoons 11/2teaspoons 11/2teaspoons

Bread flour 675g/ 41/2cups 600g/ 4 cups 450g/ 3 cups

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Ground ginger 11/4teaspoon 1 teaspoon 3/4teaspoon

Tandaco yeast 2 teaspoons 2 teaspoons 13/4teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER

Macadamia nuts, roughly

chopped 6 tablespoons 5 tablespoons 4 tablespoons

Glace ginger, chopped 31/2tablespoons 21/2tablespoons 2 tablespoons

SETTING: SWEET

Walnut & Coffee Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 410ml 375ml 310ml

Oil 3 tablespoons 3 tablespoons 2 tablespoons

Honey 1 tablespoon 1 tablespoon 3 teaspoons

Bushells Coffee & Chicory

Essence 3 teaspoons 3 teaspoons 2 teaspoons

Salt 2 teaspoons 2 teaspoons 2 teaspoons

Bread flour 675g/ 41/2cups 600g/ 4 cups 450g/ 3 cups

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Nutmeg 1 teaspoon 1 teaspoon 1/2teaspoon

Tandaco yeast 13/4teaspoons 11/2teaspoons 11/4teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER

Walnuts, chopped 6 tablespoons 5 tablespoons 4 tablespoons

SETTING: SWEET

Sweeter Flavoured Bread 42

Rolled Oats & Brown Sugar Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 410ml 375ml 310ml

Oil 3 tablespoons 3 tablespoons 2 tablespoons

Salt 2 teaspoons 2 teaspoons 2 teaspoons

Brown sugar 2 tablespoons 2 tablespoons 11/2tablespoons

Bread flour 675g/ 41/2cups 600g/ 4 cups 450g/ 3 cups

Rolled oats 90g/ 3/4cup 60g/ 1/2cup 4 tablespoons

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Tandaco yeast 13/4teaspoons 11/2teaspoons 11/4teaspoons

SETTING: SWEET

Lemon Butter Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 410ml 375ml 310ml

Salt 2 teaspoons 2 teaspoons 2 teaspoons

Lemon Butter Spread 3 tablespoons 3 tablespoons 2 tablespoons

Grated lemon rind 3 teaspoons 3 teaspoons 2 teaspoons

Bread flour 675g/ 41/2cups 600g/ 4 cups 450g/ 3 cups

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Tandaco yeast 13/4teaspoons 11/2teaspoons 11/4teaspoons

SETTING: SWEET

Coconut & Cherry Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 370ml 330ml 250ml

Canned Coconut Milk 21/2tablespoons 2 tablespoons 11/2tablespoons

Oil 31/2tablespoons 3 tablespoons 2 tablespoons

Salt 13/4teaspoons 11/2teaspoons 11/4teaspoons

Sugar 2 tablespoons 2 tablespoons 2 tablespoons

Bread flour 675g/ 41/2cups 600g/ 4 cups 450g/ 3 cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Desiccated coconut 40g/ 1/2cup 40g/ 1/2cup 4 tablespoons

Tandaco yeast 2 teaspoons 2 teaspoons 13/4teaspoons

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: 1.25Kg 1Kg 750g

Water 275ml 250ml 200ml

Oil 21/2tablespoons 2 tablespoons 11/2tablespoons

Salt 13/4teaspoons 11/2teaspoons 11/2teaspoons

Brown sugar 3 tablespoons 21/2tablespoons 2 tablespoons

Cranberry sauce 1/2cup 1/3cup 1/4cup

Bread flour 675g/ 41/2cups 600g/ 4 cups 450g/ 3 cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 2 tablespoons 2 tablespoons 2 tablespoons

Tandaco yeast 21/2teaspoons 2 teaspoons 13/4teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER

Pistachio nuts 6 tablespoons 5 tablespoons 4 tablespoons

SETTING: SWEET

Apricot Almond & Cardamom Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 370ml 300ml 270ml

Oil 3 tablespoons 3 tablespoons 2 tablespoons

Almond essence 11/2teaspoons 11/2teaspoons 1 teaspoon

Brown sugar 3 tablespoons 3 tablespoons 2 tablespoons

Bread flour 675g/ 41/2cups 600g/ 4 cups 450g/ 3 cups

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Ground cardamom 11/2teaspoons 11/2teaspoons 1 teaspoons

Tandaco yeast 2 teaspoons 2 teaspoons 13/4teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER

Slivered almonds 4 tablespoons 3 tablespoons 2 tablespoons

Dried apricots, chopped 4 tablespoons 3 tablespoons 2 tablespoons

SETTING: SWEET

Chocolate Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 370ml 330ml 250ml

Oil 3 tablespoons 3 tablespoons 2 tablespoons

Salt 13/4teaspoons 11/2teaspoons 1 teaspoon

Brown sugar 3 tablespoons 3 tablespoons 2 tablespoons

Bread flour 675g/ 41/2cups 600g/ 4 cups 450g/ 3 cups

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Tandaco yeast 21/2teaspoons 21/2teaspoons 2 teaspoons

ADD AT THE BEEPS OR TO THE DRIED FRUIT/NUT/HERB DISPENSER

Chocolate Chips 200g/ 1 cup 150g/ 3/4cup 100g/ 1/2cup

SETTING: SWEET

Sweeter Flavoured Bread 44

Fruit & Nut Bread

THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER

INGREDIENTS: 1.25Kg 1Kg 750g

1 egg + enough milk

to make up 225ml 250ml 200ml

Apple juice 145ml 125ml 90ml

Oil 1 tablespoon 1 tablespoon 1 tablespoons

Salt 13/4teaspoons 11/2teaspoons 11/4teaspoon

Brown sugar 3 tablespoons 3 tablespoons 2 tablespoons

Bread flour 675g/ 41/2cups 600g/ 4 cups 450g/ 3 cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Grated lemon rind 3 teaspoons 3 teaspoons 2 teaspoons

Ground mixed spice 11/2teaspoons 11/2teaspoons 1 teaspoon

Tandaco yeast 21/2teaspoons 2 teaspoons 13/4teaspoons

ADD AT THE BEEPS OR TO THE DRIED FRUIT/NUT/HERB DISPENSER

Sultanas 4 tablespoons 4 tablespoons 2 tablespoons

Mixed peel 1 tablespoon 1 tablespoon 1/2tablespoon

Glace cherries, halved 2 tablespoons 2 tablespoons 1/2tablespoon

Glace ginger, chopped 1 tablespoon 1 tablespoon 2 tablespoons

Dried apple, chopped 2 tablespoons 2 tablespoons 1 tablespoon

Walnuts, chopped 2 tablespoons 2 tablespoons 1 tablespoon

SETTING: SWEET

Fruit Loaf

INGREDIENTS: 1.25Kg 1Kg 750g

Water 360ml 330ml 270ml

Butter or Oil 21/2tablespoons 2 tablespoons 11/2tablespoons

Salt 2 teaspoons 2 teaspoons 11/2teaspoons

Brown sugar 2 tablespoons 2 tablespoons 11/2tablespoons

White bread flour 675g/ 41/2cups 600g/ 4 cups 450g/ 3 cups

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Ground mixed spice 1 tablespoon 1 tablespoon 3 teaspoons

Tandaco yeast 21/2teaspoons 21/2teaspoons 2 teaspoons

ADD AT THE BEEPS OR TO THE DRIED FRUIT/NUT/HERB DISPENSER

Dried fruit (mixed fruit,

sultanas, currants, raisins) 150g/ 1 cup 100g/ 2/3cup 75g/ 1/2cup

SETTING: SWEET

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.

☛

NOTE!

Wholemeal Flavoured Bread

Wholemeal

Flavoured

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 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.

Preheat 1st Knead 2nd Knead 1st Rise Punch 2nd Rise Shape 3rd Rise Bake Temp. Total

ľC Cycle

Time

750g Light 30min 3min 17min 50min 10sec 25min 10sec 45min 37min 132 3hrs27min

750g Medium 30min 3min 17min 50min 10sec 25min 10sec 45min 42min 132 3hrs32min

750g Dark 30min 3min 17min 50min 10sec 25min 10sec 45min 50min 134 3hrs40min

1kg Light 30min 3min 17min 50min 10sec 25min 10sec 45min 40min 132 3hrs30min

1kg Medium 30min 3min 17min 50min 10sec 25min 10sec 45min 45min 132 3hrs35min

1kg Dark 30min 3min 17min 50min 10sec 25min 10sec 45min 53min 134 3hrs43min

1.25kg Light 30min 5min 15min 50min 10sec 25min 10sec 45min 50min 132 3hrs40min

1.25kg Medium 30min 5min 15min 50min 10sec 25min 10sec 45min 55min 132 3hrs45min

1.25kg Dark 30min 5min 15min 50min 10sec 25min 10sec 45min 63min 134 3hrs53min

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.

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 WHOLE WHEAT SETTING

Flavoured

Bread

Wholemeal Flavoured Bread 46

CHART SHOWING SEQUENCE FOR WHOLE WHEAT RAPID SETTING

100% Wholemeal Bread

THIS RECIPE IS NOT RECOMMENDED FOR THE RAPID SETTING

INGREDIENTS: 1.25Kg 1Kg 750g

Water 440ml 390ml 295ml

Olive oil 3 tablespoons 2 tablespoons 11/2tablespoons

Salt 2 teaspoons 2 teaspoons 11/2teaspoons

Sugar 3 tablespoons 3 tablespoons 21/2tablespoons

Wholemeal plain flour 700g/ 42/3cups 600g/ 4 cups 450g/ 3 cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 3 tablespoons 21/2tablespoons 2 tablespoons

Tandaco yeast 21/4teaspoons 2 teaspoons 11/4teaspoons

SETTING: WHOLE WHEAT: Light, Medium or Dark

Cracked Wheat & Sunflower Bread

THIS RECIPE IS NOT RECOMMENDED FOR THE RAPID SETTING

INGREDIENTS: 1.25Kg 1Kg 750g

Water 430ml 390ml 310ml

Oil 3 tablespoons 2 tablespoons 11/2tablespoons

Salt 2 teaspoons 2 teaspoons 11/2teaspoons

Sugar 3 tablespoons 3 tablespoons 21/2tablespoons

Wholemeal plain flour 400g/ 22/3cups 375g/ 21/2cups 250g/ 12/3cups

Bread flour 275g/ 13/4cups 225g/ 11/2cups 150g/ 1 cup

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 3 tablespoons 21/2tablespoons 11/2tablespoons

Cracked wheat (Burghul) 3 tablespoons 3 tablespoons 2 tablespoons

Tandaco yeast 21/4teaspoons 2 teaspoons 11/2teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER

Sunflower Seeds 4 tablespoons 3 tablespoons 2 tablespoons

SETTING: WHOLEWHEAT: Light, Medium or Dark

Preheat 1st Knead 2nd Knead 1st Rise Punch 2nd Rise Shape 3rd Rise Bake Temp. Total

ľC Cycle

Time

750g 5min 3min 17min 30min 10sec 40min 42min 132 2hrs17min

1kg 5min 3min 17min 30min 10sec 40min 45min 132 2hrs20min

1.25kg 5min 5min 15min 30min 10sec 40min 55min 132 2hrs30min

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.

☛

NOTE!

Wholemeal Flavoured Bread

Rye & Caraway Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 470ml 415ml 300ml

Olive oil 2 tablespoons 11/2tablespoons 11tablespoon

Treacle 3 tablespoons 2 tablespoons 11/2tablespoons

Salt 2 teaspoons 2 teaspoons 2 teaspoons

Rye flour 275g/ 13/4cups 225g/ 11/2cups 150g/ 1 cup

Bread flour 400g/ 22/3cups 375g/ 21/2cups 300g/ 2 cups

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 3 tablespoons 2 tablespoons 11/2tablespoons

Caraway Seeds 4 teaspoons 3 teaspoons 2 teaspoons

Tandaco yeast 21/2teaspoons 11/2teaspoons 11/4teaspoons

SETTING: WHOLEWHEAT: Light, Medium, Dark or Rapid

Bran Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 445ml 400ml 310ml

Butter 21/2tablespoons 2 tablespoons 11/2tablespoons

Salt 21/4teaspoons 2 teaspoons 11/2teaspoons

Brown sugar 4 tablespoons 4 tablespoons 3 tablespoons

Bread flour 350g/ 21/3cups 300g/ 2 cups 260g/ 13/4cups

Wholemeal flour 250g/ 12/3cups 225g/ 11/2cups 150g/ 1 cup

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Unprocessed Bran 35g/ 1/2cup 35g/ 1/2cup 4 tablespoons

Milk powder 21/2tablespoons 2 tablespoons 11/2tablespoons

Tandaco yeast 21/2teaspoons 21/4teaspoons 11/2teaspoons

SETTING: WHOLEWHEAT: Light, Medium, Dark or Rapid

Swedish Limpa Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 445ml 400ml 320ml

Olive oil 3 tablespoons 2 tablespoons 11/2tablespoons

Salt 2 teaspoons 2 teaspoons 11/2teaspoons

Brown sugar 3 tablespoons 3 tablespoons 2 tablespoons

Bread flour 525g/ 31/2cups 450g/ 3 cups 300g/ 2 cups

Rye flour 150g/ 1 cup 150g/ 1 cup 110g/ 3/4cup

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 2 tablespoons 2 tablespoons 11/2tablespoons

Grated orange rind 21/4tablespoons 2 tablespoons 11/2tablespoons

Caraway seeds 31/4teaspoons 3 teaspoons 21/2teaspoons

Fennel seeds 21/4teaspoons 2 teaspoons 11/2teaspoons

Tandaco yeast 21/2teaspoons 21/4teaspoons 11/2teaspoons

SETTING: WHOLEWHEAT: Light, Medium, Dark or Rapid

Wholemeal Flavoured Bread 48

Wholewheat Date & Nut Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 440ml 390ml 295ml

Olive oil 2 tablespoons 2 tablespoons 11/2tablespoons

Salt 2 teaspoons 2 teaspoons 11/2teaspoons

Brown sugar 3 tablespoons 3 tablespoons 2 tablespoons

Wholemeal plain flour 450g/ 3 cups 350g/ 21/3cups 300g/ 2 cups

Bread flour 250g/ 12/3cups 250g/ 12/3cups 110g/ 3/4cup

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Milk powder 21/2tablespoons 21/2tablespoons 2 tablespoons

Tandaco yeast 21/2teaspoons 2 teaspoons 11/2teaspoons

ADD AT THE BEEPS OR TO THE DRIED FRUIT/NUT/HERB DISPENSER

Dates, chopped 80g/ 1/2cup 60g/ 1/3cup 40g/ 1/4cup

Pecans, chopped 70g/ 1/2cup 50g/ 1/3cup 40g/ 1/4cup

SETTING: WHOLEWHEAT: Light, Medium, Dark or Rapid

CHART SHOWING SEQUENCE FOR DOUGH-

BREAD SETTING

Bread Rolls

INGREDIENTS:

Water 310ml

Oil 2 tablespoons

Salt 1 teaspoon

Sugar 2 tablespoons

Bread flour 600g/ 4 cups

Egg 1 x 60g

Tandaco yeast 2 teaspoons

GLAZE:

Milk 2 tablespoons

SETTING: DOUGH - BREAD

HANDSHAPING:

1. Divide dough into 16 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 30

minutes or until doubled in size.

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

PROCEDURE:

1. Place ingredients into the bread pan, in the exact

order listed in the recipe.

2. Wipe spills from outside of bread pan.

3. Lock the bread pan into position in the baking

chamber and close the lid.

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

5. Press Start.

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.

7. Turn out the dough onto a lightly floured surface

and knead for 1 minute by hand to a well-

rounded form. Shape the dough following the

recipe instructions.

1st 2nd 1st Rising Total

Knead Knead Rise Temp. Cycle

ľC Time

Dough-Bread 5min 25min 60min 32 1hr30min

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.

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.

Dough 50

Rosetta Rolls

INGREDIENTS:

Water 310ml

Olive oil 3 tablespoons

Salt 1 teaspoon

Sugar 1 tablespoons

Bread flour 600g/ 4 cups

Tandaco yeast 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.

Sticky Cinnamon Rolls

INGREDIENTS:

Water 285ml

Salt 1 teaspoon

Sugar 21/2teaspoons

Bread flour 600g/ 4 cups

Eggs 2 x 60g

Butter, softened

& chopped 60g/ 3 tablespoons

Tandaco yeast 3 teaspoons

FILLING:

Butter, melted 3 tablespoons

Brown sugar 4 tablespoons

Pecans, finely

chopped 70g/

1/2cup

Ground cinnamon 11/2tablespoons

SETTING: DOUGH - BREAD

HANDSHAPING:

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 310ml

Oil 2 tablespoons

Salt 1 teaspoon

Honey 3 tablespoons

Wholemeal plain flour 560g/ 4 cups

Tandaco yeast 2 teaspoons

SETTING: DOUGH - BREAD

HANDSHAPING:

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.

5. Bake in a preheated oven at 200ľC for 12-15

minutes or until cooked and golden brown.

Doughnuts

INGREDIENTS:

Milk 300ml

Butter, melted 4 tablespoons

Eggs 2 x 60g

Salt 11/2teaspoons

Sugar 3 tablespoons

Bread flour 600g/ 4 cups

Tandaco yeast 2 teaspoons

TO COMPLETE:

Strawberry jam 4 tablespoons

Vegetable oil, for cooking

Sugar 4 tablespoons

Ground cinnamon 1 tablespoon

SETTING: DOUGH - BREAD

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 250ml

Salt 2 teaspoons

Sugar 3 tablespoons

Bread flour 600g/ 4 cups

Eggs 2 x 60g

Butter, chopped 60g/ 3 tablespoons

Tandaco yeast 21/2teaspoons

FILLING:

Canned pie apple 300g

Mixed dried fruit 4 tablespoons

Desiccated coconut 4 tablespoons

SETTING: DOUGH - BREAD

HANDSHAPING:

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

Cut into 4 strips lengthwise.

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.

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

INGREDIENTS:

Water 340ml

Oil 2 tablespoons

Salt 2 teaspoons

Brown sugar 3 tablespoons

Bread flour 600g/ 4 cups

Milk powder 3 tablespoons

Ground mixed spice 1 tablespoon

Ground cinnamon 1 tablespoon

Tandaco yeast 21/4teaspoons

ADD AT THE BEEP:

Sultanas 190g/ 11/4cups

Mixed peel or dried

apricots, chopped 40g/ 1/4cup

SETTING: DOUGH - BREAD

BATTER FOR “CROSSES”:

Water 2 tablespoons

Plain Flour 40g/ 1/4cup

HANDSHAPING:

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.

Dough

Dough 52

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 350ml

Salt 1 teaspoon

Sugar 2 tablespoons

Bread flour 600g/ 4 cups

Mixed spice 11/2teaspoons

Grated orange rind 2 teaspoons

Egg, lightly beaten 1 x 60g

Tandaco yeast 4 teaspoons

ADDITIONS:

Melted butter 1 tablespoon

Bottled Fudgy Caramel

Sauce 150g/ 1/2cup

Sultanas 75g/ 1/2cup

Chopped walnuts 60g/ 1/2cup

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.

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).

Stollen

INGREDIENTS:

Milk 125ml

Water 125ml

Melted butter 60g/ 3 tablespoons

Salt 1 teaspoon

Castor sugar 3 tablespoons

Bread flour 600g/ 4 cups

Grated orange rind 1 teaspoon

Egg, lightly beaten 1 x 60g

Tandaco yeast 2 teaspoons

ADDITIONS:

Raisins 90g/ 1/2cup

Sultanas 3 tablespoons

Glace cherries 3 tablespoons

Mixed peel 2 tablespoons

Slivered almonds 3 tablespoons

Brandy 2 tablespoons

Melted butter 2 tablespoons

Icing Sugar 3 tablespoons

SETTING: DOUGH - BREAD

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.

Focaccia

INGREDIENTS:

Water 250ml

Olive oil 2 tablespoons

Salt 1 teaspoon

Sugar 2 teaspoons

Bread flour 450g/ 3 cups

Tandaco yeast 3 teaspoons

SETTING: DOUGH - PIZZA

TOPPING:

Olive oil 3 tablespoons

Rock salt 3 tablespoons

Black olives, sliced 4 tablespoons

HANDSHAPING:

For a thick Focaccia:

1. Press dough into a lightly greased 19cm x

29cm lamington pan.

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.

Pizza Dough

Pizza Doughs

PROCEDURE:

1. Place ingredients into the bread pan, in the exact

order listed in the recipe.

2. Wipe spills from outside of bread pan.

3. Insert the bread pan into position in the baking

chamber and close the lid.

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

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 well-

rounded form. Shape the dough following the

recipe instructions.

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.

The Pizza Dough setting is suitable for all your

favourite pizza and focaccia recipes.

CHART SHOWING SEQUENCE FOR

DOUGH-PIZZA SETTING

1st 2nd 1st Rising Total

Knead Knead Rise Temp. Cycle

ľC Time

Dough-Pizza 5min 15min 30min 32 50min

Pizza Dough 54

Pizza Dough

INGREDIENTS:

Water 200ml

Olive oil 1 tablespoon

Salt 1 teaspoon

Bread flour 375g/ 21/2cups

Tandaco yeast 13/4teaspoons

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.

Calzone

INGREDIENTS:

Water 240ml

Olive oil 2 tablespoon

Salt 1 teaspoon

Wholemeal flour 150g/ 1 cup

Bread flour 300g/ 2 cups

Tandaco yeast 2 teaspoons

SETTING: DOUGH - PIZZA

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.

CHART SHOWING SEQUENCE FOR DOUGH-

PASTA SETTING

Pasta Dough

INGREDIENTS:

Water 220ml

Olive oil 1 tablespoon

Salt 11/2teaspoons

Plain flour 300g/ 2 cups

Semolina 170g/ 1 cup

SETTING: DOUGH – PASTA

Egg Pasta Dough

INGREDIENTS:

Eggs, lightly beaten 5 x 60g

Olive oil 1 tablespoon

Salt 1 teaspoon

Plain flour 300g/ 2 cups

Semolina 170g/ 1 cup

SETTING: DOUGH - PASTA

Pasta Dough

Pasta

Dough

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”.

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 well-

rounded form. Shape the dough following the

recipe instructions.

1st 2nd 3rd Rest 4th Rising Total

Knead Knead Knead Knead Temp. Cycle

ľC Time

Dough

-Pasta 1min 2min 5min 1min 5min 32 14min

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.

Make fresh Pasta to serve with your favourite

pasta sauces.

Pasta Dough 56

Lamb & Coriander Ravioli

Pasta dough 1 Quantity

LAMB FILLING:

Lean lamb mince 15g

Minced garlic

Grated fresh 1 teaspoon

Parmesan cheese 1 tablespoon

Finely chopped fresh

Coriander 1 teaspoon

Ground nutmeg 1/4teaspoon

Freshly ground black

Pepper 1/4teaspoon

HANDSHAPING:

1. Divide dough into two equal portions. Roll out

each portion to a square approximately 30cm x

30cm.

2. Place filling ingredients in a mixing bowl, mix

well to combine.

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. 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.

Grissini (Italian Bread Sticks)

INGREDIENTS:

Full cream milk, scalded 300ml

Butter 60g

Castor Sugar 1 tablespoon

Salt 1 teaspoon

Bread flour 600g/ 4 cups

Tandaco yeast 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.

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

55.

4. At the end of the program press Stop. Remove

the bread pan from the bread machine.

Remove dough.

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.

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.

Making gluten free bread is different from

traditional baking, therefore it is important to

carefully read the following information:

●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

Gluten Free Bread

Gluten Free

Bread

Gluten

Gluten Free Breads 58

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 450ml

Oil 3 tablespoons

Eggs 3 x 60g

Vinegar 1 teaspoon

DRY INGREDIENTS:

White rice flour 405g/ 21/4cups

Brown rice flour 180g/ 1 cup

Xantham or guar gum 1 tablespoon

Sugar 3 tablespoons

Salt 11/2teaspoons

Milk powder 3 tablespoons

Tandaco yeast 2 teaspoons

SETTING: BASIC: Medium

Mock Light Rye Bread

LIQUID INGREDIENTS:

Water 350ml

Oil 2 tablespoons

Golden syrup 2 tablespoons

Eggs 3 x 60g

Vinegar 1 teaspoon

DRY INGREDIENTS:

White rice flour 405g/ 21/4cups

Brown rice flour 180g/ 1 cup

Xantham or guar gum 1 tablespoon

Brown sugar 3 tablespoons

Salt 11/2teaspoons

Milk powder 60g/ 1/2cup

Caraway seeds 2 tablespoons

Tandaco yeast 2 teaspoons

SETTING: BASIC: Medium

Cheesy Cheddar Bread

LIQUID INGREDIENTS:

Water 400ml

Oil 3 tablespoons

Eggs 3 x 60g

Vinegar 1 teaspoon

DRY INGREDIENTS:

White rice flour 360g/ 2 cups

Brown rice flour 180g/ 1 cup

Xantham or guar gum 1 tablespoon

Sugar 3 tablespoons

Salt 11/2teaspoons

Milk powder 3 tablespoons

Tandaco yeast 2 teaspoons

ADDITIONS:

Grated Cheddar

cheese 195g/ 11/2cups

SETTING: BASIC: Medium

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.

Spicy Sultana Bread

LIQUID INGREDIENTS:

Water 350ml

Oil 3 tablespoons

Eggs 3 x 60g

Vinegar 1 teaspoon

DRY INGREDIENTS:

White rice flour 360g/ 2 cups

Brown rice flour 180g/ 1 cup

Xantham or guar gum 1 tablespoon

Sugar 3 tablespoons

Salt 11/4teaspoons

Milk powder 60g/ 1/2cup

Ground cinnamon 11/2teaspoons

Tandaco yeast 2 teaspoons

ADDITIONS:

Sultanas 100g/ 2/3cup

SETTING: BASIC: Medium

Gluten Free Breads

CHART SHOWING SEQUENCE FOR YEAST

FREE SETTING

Bread

Yeast Free and Muffin Bread 60

Free

and

Muffin Bread

Yeast

1st 2nd 3rd Rest 4th 5th Bake Rising Total

Knead Knead Knead KneadKnead Temp. Cycle

ľC Time

Yeast

Free 1min 3min 2min 1min1min 2min 80min117

1hr30min

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.

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.

All ingredients must be at room

temperature. Add ingredients in the order

listed in the recipe.

☛

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.

☛

NOTE!

Damper

LIQUID INGREDIENTS:

Oil 2 tablespoons

Water 390ml

DRY INGREDIENTS:

Bread flour 600g/ 4 cups

Milk powder 2 tablespoons

Salt 1 teaspoon

Sugar 1 tablespoon

Baking Powder 6 teaspoons

SETTING: YEAST FREE

Premix Damper

LIQUID INGREDIENTS:

Oil 1 tablespoon

Water 350ml

DRY INGREDIENTS:

White bread mix 600g/ 4 cups

Baking powder 6 teaspoons

SETTING: YEAST FREE

Polenta and Capsicum Bread

LIQUID INGREDIENTS:

Olive oil 2 tablespoons

Eggs 2 x 60g

Butter milk 250ml

DRY INGREDIENTS:

Self-raising flour 375g/ 21/2cups

Sugar 2 tablespoons

Polenta 170g/ 1 cup

ADD TO THE DRIED FRUIT/NUT/HERB

DISPENSER

Capsicum, finely

chopped 55g/ 1/3cup

SETTING: YEAST FREE

Cheesy Buttermilk Bread

LIQUID INGREDIENTS:

Butter, melted 1 tablespoon

Eggs 1 x 60g

Buttermilk 500ml

DRY INGREDIENTS:

Bread flour 600g/ 4 cups

Salt 1/2teaspoon

Grain mustard 1 tablespoon

Bi-carbonate of soda 1 teaspoon

Baking Powder 2 teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB

DISPENSER

Cheddar cheese, grated 65g/ 1/2cup

SETTING: YEAST FREE

Lemon and Raisin Bread

LIQUID INGREDIENTS:

Olive oil 3 tablespoons

Eggs 3 x 60g

Buttermilk 400ml

DRY INGREDIENTS:

Bread flour 525g/ 31/2cups

Sugar 250g/ 1 cup

Grated lemon rind 1 tablespoon

Bi-carbonate of soda 21/2teaspoons

ADD TO THE DRIED FRUIT/NUT/HERB

DISPENSER

Raisins, halved 75g/ 1/2cup

SETTING: YEAST FREE

Yeast Free and Muffin Bread

Yeast Free and Muffin Bread 62

Eggless Caraway and Date Bread

LIQUID INGREDIENTS:

Butter, melted 3 tablespoons

Milk 360ml

DRY INGREDIENTS:

Self-raising flour 525g/ 31/2cups

Sugar 185g/ 3/4cup

Salt 11/2teaspoons

Caraway seeds 2 teaspoons

Bi-carbonate of soda 1/2teaspoon

ADD TO THE DRIED FRUIT/NUT/HERB

DISPENSER:

Dates, chopped 80g/ 1/2cup

SETTING: YEAST FREE

Banana and Pecan Muffin Bread

LIQUID INGREDIENTS:

Butter, melted 3 tablespoons

Egg 2 x 60g

Milk 80ml

Mashed banana 380g/ 1 cup

DRY INGREDIENTS:

Bread flour 340g/ 21/4cups

Brown sugar 250g/ 1 cup

Salt 1/2teaspoon

Baking powder 2 teaspoons

Bi-carbonate of soda 1/2teaspoon

ADD TO THE DRIED FRUIT/NUT/HERB

DISPENSER:

Pecans 70g/ 1/2cup

SETTING: YEAST FREE

Manual Set Recipe

Recipe

Manual Set

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).

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.

Panettone

INGREDIENTS:

Water 125ml

Butter 3 tablespoons

Eggs, lightly beaten 3 x 60g

Vanilla essence 1 teaspoon

Almond essence 1/2teaspoon

Sugar 1 tablespoons

Salt 1 teaspoon

Bread flour 600g/ 4 cups

Bread improver 1 teaspoon

Tandaco yeast 2 teaspoon

ADD AT THE BEEP:

Raisins 75g/ 1/2cup

Sultanas 40g/ 1/4cup

Currants 40g/ 1/4cup

Mixed peel 2 tablespoons

Panettone is an Italian festival bread – rich in

fruit and flavour. Brush with Citrus Glaze

(page 72) for additional appeal.

These convenient BREAD MIXES are available

nationally in supermarkets and at some bulk

outlets. They are available in various sized

packaging and should not be confused with

BREAD FLOUR. Bread mixes contain high-

protein bread flour, sugar, salt, milk powder, oil

and other ingredients such as bread improvers.

Usually only the addition of water and yeast is

necessary, however some results are improved

by adding extra oil.

All the recipes use local ingredients and

Australian Standard Metric measuring tools

(cups, spoons and weighing scales). 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.

Prepackaged Bread Mixes 64

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.

Mixes

Prepackaged

Bread Mixes

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

☛

NOTE!

Prepackaged Bread Mixes

White Prepackaged Bread Mix Recipes

Defiance White Bread Mix

INGREDIENTS: 1.25Kg 1Kg 750g

Water 410ml 350ml 250ml

White Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Defiance Yeast 11/2teaspoons 11/2teaspoons 11/4teaspoons

Kitchen Collection White Bread Mix

INGREDIENTS: 1.25Kg 1Kg 750g

Water 390ml 330ml 270ml

White Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Kitchen Collection Yeast 2 teaspoons 2 teaspoons 11/2teaspoons

Lowan Wholefoods White Bread Mix

INGREDIENTS: 1.25Kg 1Kg 750g

Water 430ml 340ml 250ml

White Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Lowan Yeast 2 teaspoons 2 teaspoons 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.

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.

☛

NOTE!

Prepackaged Bread Mixes 66

Grain Prepackaged Bread Mixes

Defiance Grain Bread Mix

INGREDIENTS: 1.25Kg 1Kg 750g

Water 350ml 310ml 270ml

Grain Bread Mix 750ml/ 5 cups 600g/ 4 cups 450g/ 3 cups

Defiance Yeast 13/4teaspoons 11/2teaspoons 11/4teaspoons

Kitchen Collection Grain Bread Mix

INGREDIENTS: 1.25Kg 1Kg 750g

Water 420ml 350ml 270ml

Grain Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Kitchen Collection Yeast 2 teaspoons 2 teaspoons 13/4teaspoons

Lowan Wholefoods Grain Bread Mix

INGREDIENTS: 1.25Kg 1Kg 750g

Water 430ml 340ml 250ml

Grain Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Lowan Yeast 2 teaspoons 2 teaspoons 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.

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.

☛

NOTE!

Prepackaged Bread Mixes

Wholemeal Prepackaged Bread Mixes

Defiance Wholemeal Bread Mix

INGREDIENTS: 1.25Kg 1Kg 750g

Water 480ml 400ml 270ml

Wholemeal Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Defiance Yeast 2 teaspoons 2 teaspoons 13/4teaspoons

Kitchen Collection Wholemeal Bread Mix

INGREDIENTS: 1.25Kg 1Kg 750g

Water 410ml 350ml 290ml

Wholemeal Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Kitchen Collection Yeast 2 teaspoons 2 teaspoons 11/2teaspoons

Lowan Wholefoods Wholemeal Bread Mix

INGREDIENTS: 1.25Kg 1Kg 750g

Water 430ml 340ml 250ml

Wholemeal Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Lowan Yeast 2 teaspoons 2 teaspoons 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 2/3Wholemeal 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.

Lowan Rye Bread Mix

INGREDIENTS: 1.25kg 1kg 750g

Water 430ml 340ml 250ml

Rye Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Lowan Yeast 2 teaspoons 2 teaspoons 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.

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.

☛

NOTE!

Prepackaged Bread Mixes 68

Fruit Bun Loaf Prepackaged Bread Mixes

Defiance Fruit Bun Loaf Bread Mix

INGREDIENTS: 1.25Kg 1Kg 750g

Water 430ml 350ml 250ml

Bun Loaf Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Defiance Yeast 2 teaspoons 13/4teaspoons 11/2teaspoons

ADD AT THE BEEPS OR TO THE DRIED FRUIT/NUT/HERB DISPENSER

Dried Fruit, (e.g. sultanas,

currants, raisins, mixed

fruit, fruit medley) 150g/ 1 cup 100g/ 2/3cup 75g/ 1/2cup

Lowan Wholefoods Fruit Loaf Bread

INGREDIENTS: 1.25Kg 1Kg 750g

Water 430ml 360ml 270ml

Bun Loaf Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Lowan Yeast 2 teaspoons 2 teaspoons 2 teaspoons

ADD AT THE BEEPS OR TO THE DRIED FRUIT/NUT/HERB DISPENSER

Mixed Dried Fruit 150g/ 1 cup 100g/ 2/3cup 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.

New Zealand Customers Only

Elfin White Bread Mix

INGREDIENTS: 1.25Kg 1Kg 750g

Water 410ml 330ml 250ml

White Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Elfin Yeast 2 teaspoons 13/4teaspoons 11/2teaspoons

SETTING: BASIC: Light, Medium or Dark

Elfin Grain Bread Mix

INGREDIENTS: 1.25Kg 1Kg 750g

Water 410ml 330ml 250ml

Grain Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Elfin Yeast 2 teaspoons 13/4teaspoons 11/2teaspoons

SETTING: BASIC: Light, Medium or Dark

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

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.

☛

NOTE!

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.

Jam Making Instructions

●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.

Just Jam

New Zealand Only:

Substitute the Jam Setta quantities in the recipes

with King Jam Setting Mix for example.

Jam Setta 11/2Australian tablespoons

Substitute with King Jam Setting Mix 3 N.Z.

tablespoons plus the juice of 1 medium lemon.

A standard blade is supplied with the

Ultimate Baker’s Oven for use when

making jam.

☛

NOTE!

Just Jam 70

CHART SHOWING SEQUENCE FOR JAM

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

It is important that these recipes are

measured accurately otherwise the

ingredients may boil over, making

cleaning difficult.

Two Fruit Marmalade Jam

INGREDIENTS:

Oranges, thinly sliced 425g

Lemons, thinly sliced 125g

Sugar 12/3cups

Jam Setta 11/2tablespoons

SETTING: JAM

Strawberry Jam

INGREDIENTS:

Strawberries,

hulled & chopped 500g

Sugar 12/3cups

Jam Setta 11/2tablespoons

SETTING: JAM

Plum Jam

INGREDIENTS:

Blood plums, peeled

deseeded & roughly

chopped 600g

Sugar 11/2cups

Jam Setta 11/2tablespoons

SETTING: JAM

Tomato & Pineapple Jam

INGREDIENTS:

Tomatoes, peeled,

seeded &

finely chopped 300g

Pineapple flesh,

finely chopped 200g

Sugar 11/2cups

Jam Setta 11/2tablespoons

SETTING: 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.

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.

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.

Preheat Kneading Total Setting

Cooking Time

Jam 15min 50min 1hr05min

Mixed Berry Jam

INGREDIENTS:

Strawberries,

hulled & chopped 250g

Blackberries 125g

Raspberries 125g

Sugar 12/3cups

Jam Setta 11/2tablespoons

SETTING: JAM

Mango & Peach Jam

INGREDIENTS:

Peaches, peeled,

deseeded &

finely chopped 250g

Mango flesh,

finely chopped 250g

Sugar 11/2cups

Jam Setta 11/2tablespoons

SETTING: JAM

Spiced Pear & Plum Jam

INGREDIENTS:

Plums, deseeded

& finely chopped 250g

Pears, peeled &

finely chopped 250g

Sugar 12/3cups

Mixed Spice 1/4teaspoon

Jam Setta 11/2tablespoons

SETTING: JAM

Kiwi Fruit Jam

INGREDIENTS:

Kiwi fruit, peeled

& sliced 500g

Sugar 11/2cups

Jam Setta 11/2tablespoons

SETTING: JAM

Apricot & Pineapple Jam

INGREDIENTS:

Dried apricots,

roughly chopped 300g

Pineapple, peeled, cored

and finely chopped 200g

Sugar 11/2cups

Jam Setta 1 tablespoon

SETTING: JAM

Create Your Own Jam Recipes

INGREDIENTS:

Chopped fruit 500g

Sugar 12/3cups

Jam Setta 11/2tablespoons

SETTING: JAM

Just Jam

PROCEDURE:

1. Place apricots into a heatproof mixing bowl. Add

sufficient boiling water to just cover. Set aside to

cool.

2. When apricots have absorbed almost all the

liquid, transfer to bread pan.

3. Add pineapple, sugar and Jam Setta.

4. Press Start.

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

2/3cup icing sugar, sifted

1 tablespoon cocoa, sifted

1/2teaspoon vanilla essence

2 tablespoons milk

Hot Cross Bun & Brown Bun Glaze

1/2cup icing sugar, sifted

1/2teaspoon allspice

1/4teaspoon ground cinnamon

2 tablespoons water

Citrus Glaze

1/2cup icing sugar, sifted

1 teaspoon grated lemon rind

1 teaspoon grated orange rind

2 tablespoons lemon or orange rind

Vanilla Glaze

1/2cup icing sugar, sifted

1/2teaspoon vanilla essence

2 tablespoons milk

Gelatine Glaze

3 tablespoons water

11/2tablespoons sugar

3 teaspoons gelatine

Egg Glaze/Seeds on Top

1 x 60g egg, lightly beaten

2-3 tablespoons water

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.

PROCEDURE

Place ingredients in small saucepan, stir over low

heat until sugar & gelatine dissolves. Brush over hot

bread.

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.

Glazes 72

Glazes

Service Centres

NEW SOUTH WALES

ASHFIELD Ashfield Appliance, 126 Parramatta Rd, 2131 02 9798 5590

CAMPBELLTOWN

Lead In Appliance Repair, 1/143 Queen St, 2560 02 4626 7053

MIRANDA Maxwell Services, 109 Miranda Rd, 2228 02 9524 0308

NTH PARRAMATTA

O’Brien Electrical Appliance Servi7 Ferris St, 2151 02 9630 8288

PENRITH Young Appliances, Shop 10, 98/112 Henry St, 2751 02 4732 3593

PENSHURST Masis Electronics, 17 Penshurst St, 2222 02 9580 2288

REDFERN Breville Shop, 180 Redfern St, 2016 02 9318 2370

(depot only)

ST IVES Don House Electronics, 169 Mona Vale Rd, 2075 02 9449 7053

SYDNEY Electric Razor Centre, Shop 39 Gallery Level

(depot only) Imperial Arcade, 2000 02 9221 4202

ULTIMO Breville Shop, 46 Wattle St, 2007 02 9660 8217

(depot only)

WOOLLAHRA B.J. Appliance Repairs, 240 Oxford St, 2025 02 9389 7897

ALBURY Mid-State Small Appl. Sales & Serv435 Dean St, 2640 02 6021 7410

BATHURST Serv-U Appliance Centre, 107 George St, 2795 02 6331 1356

BATEMANS BAY Bryans Appliance Service, Lot 42 Kylie Crescent, 2536 02 4472 4981

CARDIFF Dadnj Electronics, 10 Nelson Rd, 2285 02 4956 6255

CESSNOCK Coalfield Home Appliances, 150 Vincent St, 2325 02 4990 6757

DUBBO Kay’s Electrical Sales/Service, 12 Young St, 2830 02 6882 4183

GOSFORD Gerrys Electrical Appliance, 225 Albany North St, 2250 02 4324 1499

GRAFTON Repairs & Spares, 140 Fitzroy St, 2460 02 6642 1911

GRIFFITH Lukes Appliance Service, 144 Banna Ave, 2680 02 6962 7611

INVERELL Wilks Electrical, 126 Otho St, 2360 02 67221 1981

KIAMA Lous Appliance Service, 2/66 Manning St, 2533 02 4232 3525

LISMORE P.F. Thearle & Co, 105 Woodlark St, 2480 02 6621 4443

LISMORE Lismore Appliance Repairs, 72 Keen St, 2480 02 6621 8432

MAYFIELD E & L Appliance, 15/286 Maitland Rd, 2304 02 4967 5839

LAMBTON New Lambton Electric Motors, 7 Norah Rd, 2299 02 4956 1855

NOWRA Ewing Electrical, Cnr Plunkett St & Haigh Ave, 2541 02 4421 8412

ORANGE Orange Electrical Works, Factory 4, Barrett Court, 2800 02 6362 2733

PARKES Wilson’s Service Centre, 98 Clarinda St, 2870 02 6862 6261

PT MACQUARIE Bellbowrie Appliance Service Centre

Unit 24 Bellbowrie Park, 2444 02 6584 3838

SAWTELL Reg Wooderson Appliances, 3/36 Hulberts Rd, 2452 02 6653 3581

STH TWEED HEADS

Twin Towns Appl. Repairs, 2A/18 Machinery Dr., 2486 07 5524 4304

TAMWORTH Appliance Care, Shop 5 127 Bridge St, 2340 02 6765 2865

TAREE Emerton’s Home Appliance, 35 Manning St, 2430 02 6552 3444

WAGGA WAGGA K J Warden & Co, 6 Edison Rd, 2650 02 6922 8600

WAGGA WAGGA Millers Appliance, Kincaid St, 2650 02 6921 2628

WOLLONGONG Illawarra Appliance Repairs, Shop 6, Slater Bldg,

Burrelli & Church St, 2502 02 4226 4622

YASS Peter O’Brien, 98 Comur St, 2582 02 6226 1555

VICTORIA

ASHBURTON J & T Electrical Appl Service, 254 High St, 3147 03 9885 1878

BOX HILL Home Spares, 1029 Whitehorse Rd, 3128 03 9899 0587

FITZROY Breville, 427 Smith St 3065 03 9417 7126

(depot only)

FOREST HILL Mitcham Appliance Spares/Repairs

336 Springvale Rd, 3131 03 9878 2881

FRANKSTON Layzells Radio Electric

(depot only) 439 Nepean Hwy, 3199 03 9783 2366

HUNTING DALE Breville, 44 Stafford St 3166 03 9543 8199

(depot only)

LILYDALE Ozap Appliance Parts, U8/Protea Estate

91/99 Beresford Rd, 3140 03 9735 5366

MONTMORENCY Swann’s Small Appliance Repair, 25 Were St 3094 03 9432 9800

WEST BRUNSWICK

J Kinnear Electrical Appliance Rep2 Grantham St, 3056 03 9387 9531

BAIRNSDALE J.F. Porter, 132 Main St, 3875 03 5152 4540

BALLARAT John Thomas & Co, 4 Dawson St, 3350 03 5331 3099

BENDIGO Sumner Electrical, 66 Garsed St, 3550 03 5443 1977

COROROOKE THC Service Centre, 575 Main Rd, 3254 03 5233 1400

DROUIN Maurie & Barbara Collins TV Repairs, 8 Acacia St, 3818 03 5625 1828

ECHUCA Roy Vincent, 174 Annesley St, 3564 03 5482 1966

GEELONG Julian’s Appliances, 78 Ryrie St, 3220 03 5229 1971

LEONGATHA Soundwave Electronics, 33 McCartin St, 3953 03 5662 3665

MILDURA A G & J A Hartlett, 96A 8th St, 3500 03 5023 5661

MORWELL Websters Appliance Service Centre Shop 2 Lot 5

Vestan Dr., 3840 03 5134 1387

NHILL WL & RM Day, 40 Victoria St, 3418 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

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.

Notes

Notes 74

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