Breville BBM800 Instruction Book
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Breville BBM800 Instruction Book

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Summary of Contents for Breville BBM800

  • Page 1 Custom Loaf Instruction Book BBM800...
  • Page 2 CONGRATULATIONS On the purchase of your new Breville Bread Maker...

  • Page 3: Table Of Contents

    Breville recommends safety first Know your Breville Bread Maker Operating your Breville Bread Maker - Beginner’s Guide Optional Settings on your Breville Bread Maker - Using the PAUSE feature - Using the DELAY START button - Using the MODIFY button...

  • Page 4: Breville Recommends Safety First

    BREvILLE RECOMMENdS SAFETy FIRST At Breville we are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions.
  • Page 5 Return the entire appliance to the nearest authorised Breville Service Centre • Do not immerse the bread pan in water. Doing so may for examination and/or repair.

  • Page 6: Know Your Breville Bread Maker

    KNOW your Breville Bread Maker...
  • Page 7 KNOW yOUR BREvILLE BREAd MAKER Non-Stick Bread Pan with Handle Stainless Steel Housing drive Shaft (inside Bread Pan) Interior cavity (the baking chamber) contains the heating Wing-Nut (underside of Bread Pan) element and drive mechanism. Removable Lid ventilation Grills viewing Window...
  • Page 8 KNOW yOUR BREvILLE BREAd MAKER WEIGHT | TEMP button Press to convert the default metric temperature and weight (°C and kg) to imperial units(°F and lbs). BEEPER button Press to mute the sound alerts. The LCD screen will display symbol when the sound alerts have been muted and no symbol when the sound alerts are on.
  • Page 9 KNOW yOUR BREvILLE BREAd MAKER Collapsible Paddle - For use with all bread and dough settings. Always ensure the collapsible paddle is inserted in the upright position for thorough mixing during the ‘knead 1’ phase. The collapsible paddle will automatically collapse into the flat position then return to the upright position during the appropriate times in the ‘knead 2’, ‘rise’...

  • Page 10: Operating Your Breville Bread Maker

    OPERATING your Breville Bread Maker - Beginner’s Guide...

  • Page 11: Beginner's Guide

    OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE BEGINNER’S GUIdE TO BREAd MAKING 2. Insert the Collapsible or Fixed Paddle Select the appropriate paddle. Refer to ‘Know your Breville Before using the bread maker for the first time, remove and the Bread Maker, page 10.
  • Page 12 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE If using the collapsible paddle, ensure it is inserted in the − Measured and weighed accurately. Refer to ‘Tips upright position for thorough mixing during the ‘knead 1’ for Better Bread Making - Measuring and Weighing phase.
  • Page 13 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE NOTE There are three main types of domestic yeast available: Do not underfill or overfill the bread pan as the bread may not mix properly. The recipes in this book are − Cake Yeast: also known as fresh yeast or wet yeast designed for 0.5kg to 1.25kg (1lb to 2.5lb) loaves.
  • Page 14 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE Lift open the lid of the Automatic Fruit and Nut Dispenser. open during the bread making cycle even when it is empty. Touch the base of the dispenser to check that it is completely This is normal.
  • Page 15 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE The table below outlines the different settings. SETTING PAddLE dESCRIPTION CRUST COLOUR LOAF SIZE MORE INFORMATION OPTIONS OPTIONS CUSTOM Depends This is a setting that allows you to modify the Depends on selected Depends on selected ‘Using the CUSTOM on selected preset, recommended temperatures and times for setting setting setting’, page 36. setting the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases to suit a specific recipe or your personal preference. It then stores it in the...
  • Page 16 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE SETTING PAddLE dESCRIPTION CRUST COLOUR LOAF SIZE MORE INFORMATION OPTIONS OPTIONS WHOLE Collapsible This is a setting for breads that contain more than LIGHT 0.5kg (1.0lb) Use the MODIFY button WHEAT 50% whole wheat, whole grain, or speciality flour MEDIUM 0.75kg (1.5lb) to see the preset phase such as barley or rye. DARK 1.0kg (2.0lb) temperatures and times. 1.25kg (2.5lb) Refer to ‘Using the Due to ingredient properties, breads baked on the MODIFY button’, page 34. WHOLE WHEAT setting are generally shorter and denser than breads baked on the BASIC setting.
  • Page 17 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE SETTING PAddLE dESCRIPTION CRUST COLOUR LOAF SIZE MORE INFORMATION OPTIONS OPTIONS GLUTEN Collapsible This is a setting for breads that contain gluten free LIGHT 1.0kg (2.0lb) Use the MODIFY button FREE flours such as rice flour, tapioca flour, potato flour, MEDIUM 1.25kg (2.5lb) to see the preset phase buckwheat flour, arrowroot etc. DARK temperatures and times. Due to the ingredient Refer to ‘Using the Due to ingredient properties, the consistency of the properties of gluten MODIFY button’, page 34. dough is wetter and more like a thick, sticky batter free flours, the than a firm dough ball. It is important not to over-...
  • Page 18 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE SETTING PAddLE dESCRIPTION CRUST COLOUR LOAF SIZE MORE INFORMATION OPTIONS OPTIONS SWEET Collapsible This is a setting for breads high in sugar, fats Not applicable 0.5kg (1.0lb) Use the MODIFY button to see and proteins. 0.75kg (1.5lb) the preset phase temperatures The SWEET setting 1.0kg (2.0lb) and times. Refer to ‘Using the Due to ingredient properties, sweet breads high is preset with the 1.25kg (2.5lb) MODIFY button’, page 34. in sugar, fats and proteins tend to brown quicker. recommended crust For this reason, in comparison to the BASIC colour that prevents For recipes, refer to the SWEET setting, there is a lower ‘bake’ temperature.
  • Page 19 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE SETTING PAddLE dESCRIPTION CRUST COLOUR LOAF SIZE MORE INFORMATION OPTIONS OPTIONS DOUGH- Collapsible This is a setting for bread doughs that are Not applicable Not applicable Use the MODIFY button to see BREAD intended to be shaped by hand into traditional the preset phase temperatures loaf shapes or in special ways - dinner rolls, round and times. Refer to ‘Using the loaves, braids, twists, bread sticks, bagels etc - MODIFY button’, page 34. then baked using the BAKE ONLY setting or in For recipes, refer to the DOUGH an oven. section, page 106 - 109. This setting mixes ingredients, then takes the dough through the ‘knead’ phase and ‘rise 1’ phase. At the end of the cycle, the dough should be removed, shaped then allowed to rise before baking.
  • Page 20 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE SETTING PAddLE dESCRIPTION CRUST COLOUR LOAF SIZE MORE INFORMATION OPTIONS OPTIONS BAKE Collapsible This is a setting to: Not applicable Not applicable Use the BAKE setting with one ONLY of the hand-shaping techniques - Darken or crispen loaves already baked on pages 31-32. and cooled. This only takes a few minutes so check regularly. - Re-warm loaves already baked and cooled. - Bake doughs that have been hand-shaped. - Melt or brown toppings on baked bread. The bake time and temperature range is 1:00min - 2:00hrs and 60°C - 150°C (140°F - 300°F). NOTE: Due to the small, enclosed baking chamber and close proximity of the heating element, the baking temperatures are lower than a wall oven but hot enough to bake the bread efficiently and evenly.
  • Page 21 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE 10. Start the Bread Maker NOTE The bread maker is now ready to activate, automatically calculating Although the bread maker is capable of making 0.5kg the recommended temperatures and times for the ‘preheat’, ‘knead’, (1.0lb),1.5lb (0.75kg), 2.0lb (1.0kg) or 2.5lb (1.25kg)
  • Page 22 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE The table below outlines the phases of the cycle. PHASE dESCRIPTION NOTES ‘Preheat’ The ‘preheat’ phase warms the ingredients to allow the yeast to This phase will only occur on the WHOLE WHEAT, WHOLE WHEAT perform optimally. It also allows heavy grains and flours to absorb RAPID and JAM settings. liquid, before softening and expanding for better gluten development. During this phase, no movement occurs in the bread pan. ‘Knead 1’ The ‘knead 1’ phase distributes the yeast and moistens the gluten in Viewing window may fog up. This is normal and will dissipate later the flour. in the cycle. During this phase, the paddle will rotate slowly. There may be lumps and unincorporated ingredients in the corners of the bread pan. This is normal. They will be incorporated during the ‘knead 2’ phase. ‘Knead 2’ The ‘knead 2’ phase thoroughly mixes the ingredients and strengthens Viewing window may fog up. This is normal and will dissipate later the moistened gluten strands to a springy elasticity. A dough ball will in the cycle.
  • Page 23 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE PHASE dESCRIPTION NOTES ‘Rise 1’ The ‘rise’ phase, also known as ‘proofing’, is a period of rest that If the dough is unevenly sitting to one side of the bread pan, it allows the gluten to become smooth and elastic. The dough ball will should be centreed over the paddle before the ‘rise 3’ phase to avoid ‘Punch Down’ become a puffy mass that increases in size. This phase is important to a lopsided loaf. This is especially important for the smaller 0.5kg ‘Rise 2’ the flavour of the bread. (1.0lb) and 0.75kg (1.5lb) loaf sizes. During this phase, no movement occurs in the bread pan. TIP: Although the collapsible paddle will automatically collapse before the start of the ‘bake’ phase to minimize the hole at the bottom of the baked ‘Punch Down’ The ‘rise 1’ and ‘rise 2’ phases are separated by two ‘punch down’ loaf, you can also remove the paddle altogether for an even smaller hole. At phases, also known as ‘deflating’. This phase is necessary to release the start of the ‘rise 3’ phase, the ‘remove paddle’ alert will sound. Press and the trapped carbon dioxide within the dough. hold the START | PAUSE button to pause the cycle. With protective hot During this phase, the paddle will rotate a few turns lasting approx. pads or insulated oven mitts, lift open the lid. Hold the bread pan by the 10-15 seconds. handle and lift straight up. Place the bread pan on a wire rack. Close the lid. Take the dough from the bread pan, remove the paddle, form the dough into a neat ball and replace in the centre of the bread pan. Return the bread pan to the baking chamber. Close the lid. Press the START | PAUSE button to resume the cycle.
  • Page 24 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE NOTE NOTE The bread maker is equipped with Power Failure The appliance surfaces, including the lid, are hot during Protection. If the power supply is interrupted then and after operation. To prevent burns or personal injury,...
  • Page 25 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE 12. Remove Bread from the Bread Pan Place the bread upright on the wire rack to cool for at least 20 minutes before slicing. With protective hot pads or insulated oven mitts, hold the...
  • Page 26 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE 13. Unplug the Bread Maker 14. Slice the Bread While the bread is cooling, unplug the power cord from the When the bread has cooled sufficiently, place the bread onto power outlet.

  • Page 28: Optional Settings On Your Breville Bread Maker

    OPTIONAL SETTINGS on your Breville Bread Maker...

  • Page 29: Using The Pause Feature

    OPTIONAL SETTINGS - PAUSE FEATURE Using the PAUSE feature Close the lid. Press the START | PAUSE button to resume the cycle. Uses for the pause feature are limited only by your imagination. Bread dough can be hand-shaped into braided breads with Braided Breads decorative crusts, rolled or layered into sweet or savory filled pull-apart breads, or finished with a variety of glazes, crumbles...
  • Page 30 OPTIONAL SETTINGS - PAUSE FEATURE Pull-Apart Rolls Rolled Breads Prepare an egg wash using 1 egg white or 1 whole egg plus 1 Prepare an egg wash using 1 egg white or 1 whole egg plus 1 tablespoon of water. tablespoon of water.

  • Page 31: Using The Delay Start Button

    Refer to Steps 1-9, ‘Operating your Press the START | PAUSE button to activate the delay start Breville Bread Maker – Beginners Guide’, page 13. feature. The button surround will illuminate red and the LCD screen will display ‘READY IN’...

  • Page 32: Using The Modify Button

    Using the SELECT push-dial, select the desired setting, crust colour and loaf size. Refer to Steps 1-9, ‘Operating your Breville Bread Maker – Beginners Guide’, page 13. Before pressing the START | PAUSE button to activate the cycle, press the MODIFY button. The LCD screen will display the progress indicator and flash to indicate the phase that can be modified, as well as its preset temperature/time.
  • Page 33 OPTIONAL SETTINGS – MOdIFy BUTTON The table below outlines the possible modifications for each of the settings. PHASE SETTING PRE-HEAT PRE-HEAT KNEAd 1 KNEAd 2 RISE RISE 1 PUNCH RISE 2 PUNCH RISE 3 BAKE BAKE KEEP WARM TEMP TIME TIME TIME TEMP...

  • Page 34: Using The Custom Setting

    OPTIONAL SETTINGS – CUSTOM SETTING Using the CUSTOM setting Press the MODIFY button. The LCD screen will indicate a flashing ‘CUSTOM’ and the MODIFY button surround will The preset, recommended temperatures and times for the flash, indicating that you are in programming mode. ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’...
  • Page 35 OPTIONAL SETTINGS – CUSTOM SETTING Alternatively, to activate the Delay Start feature, press the DELAY START button. Turn the SELECT push-dial to change the cycle time and press to select. The time you select relates to the finish time of the baked loaf. Refer to ‘Using the DELAY START button’, page 33.

  • Page 36: Tips For Better Bread Making

    TIPS FOR BETTER BREAd MAKING...
  • Page 37 TIPS FOR BETTER BREAd MAKING MEASURING ANd WEIGHING INGREdIENTS dRy MEASURING CUPS ANd SPOONS With bread machine baking, the most important step is For dry ingredients, use plastic or metal dry measuring cups accurately measuring and weighing ingredients. The bread and spoons.
  • Page 38 TIPS FOR BETTER BREAd MAKING MEASUREMENT CONvERSION CHART All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for Bread machine recipes often call for some less common accuracy in producing a 1.25kg (1250g), 1 kg (1000g) or 750g measurements such as an ⁄...
  • Page 39 TIPS FOR BETTER BREAd MAKING MEASURING INGREdIENTS WHEN dEvELOPING Eggs yOUR OWN RECIPES As a general formula: 1 egg = ¼ liquid cup Use these tips to make developing or adapting a recipe easier. 1 egg white = 3 tablespoons Loaf sizes 1 egg yolk = 1 tablespoon...

  • Page 40: The Vital Ingredients

    THE vITAL INGREdIENTS...
  • Page 41 THE vITAL INGREdIENTS BREAd IMPROvER – ASCORBIC ACId (vITAMIN C) be substituted for fresh eggs, however all should be at room temperature before adding to the bread pan unless stated otherwise. A bread improver will help strengthen the framework of the Fresh eggs should not be used with the Delay Start feature.
  • Page 42 THE vITAL INGREdIENTS Keep flour in a secure, airtight container. Keep whole wheat bread making. This flour is more suited for biscuits, scones, flours stored in the refrigerator, freezer or a cool area to prevent shortcakes, pancakes or waffles. them from becoming rancid. There is no need to sift flour when Whole Wheat Flour bread machine baking, however it is necessary that it comes to room temperature before adding to the bread pan.
  • Page 43 THE vITAL INGREdIENTS MILK As a general guide: 1.25kg loaf size = add 2¾ teaspoons vital wheat gluten Milk enhances the flavour and increases the nutritional value 1kg loaf size = add 2½ teaspoons vital wheat gluten of bread. All liquids, including milk, should be 27°C (80°F) before adding to the bread pan unless stated otherwise.
  • Page 44 THE vITAL INGREdIENTS yEAST XANTHAN GUM Through a fermentation process, yeast produces carbon Xanthan gum is a thickening agent used in gluten free baking dioxide C0 gas necessary to make bread rise. Yeast feeds to add volume and act as a binder to retain moisture. Xanthan on carbohydrates in sugar and flour to produce this gas and gum can be replaced by guar gum.

  • Page 46: Care & Cleaning Your Breville Bread Maker

    CARE & CLEANING your Breville Bread Maker...
  • Page 47 CARE & CLEANING Ensure the bread maker is turned OFF by pressing and holding Cleaning the Lid the CANCEL button. The bread maker is OFF when the START | For thorough cleaning, the lid can be removed from the PAUSE button surround is no longer red. Remove the power plug stainless steel housing.
  • Page 48 CARE & CLEANING Cleaning the Bread Pan Cleaning the Paddle Half fill the bread pan with warm soapy water. A non- Wash the collapsible paddle and fixed paddle with warm abrasive liquid cleanser or mild spray solution may be used. soapy water and a soft cloth.
  • Page 49 CARE & CLEANING Storage Ensure the bread maker is turned OFF by pressing and holding the CANCEL button. The bread maker is OFF when the START | PAUSE button surround is no longer red. Remove the power plug from the power outlet. Ensure the bread maker and all accessories are completely cool, clean and dry.

  • Page 50: Troubleshooting

    TROUBLESHOOTING...
  • Page 51 TROUBLESHOOTING INGREdIENTS PROBLEM EASy SOLUTION Can other bread recipes be • Results may vary when using other recipes as the recipes in this booklet are sized so that the dough is kneaded properly and the finished bread does not exceed the bread pan capacity. Use made in this machine? only recipes with similar quantities of ingredients.
  • Page 52 TROUBLESHOOTING INGREdIENTS PROBLEM EASy SOLUTION Can I use home-ground or • Depending on the coarseness of the flour, results may not be satisfactory. For best results, we recommend using a blend of bread flour and home-milled flour. Ensure not to grind the home-milled flour? flour too coarse as it may damage the bread pan coating.
  • Page 53 TROUBLESHOOTING BAKING BREAd PROBLEM EASy SOLUTION A power outage has occurred. • If the power is accidentally turned off for 60 minutes or less during operation, the Power Failure Protection will automatically resume the cycle where it was interrupted, when What can I do? power is restored.
  • Page 54 TROUBLESHOOTING BAKING BREAd PROBLEM EASy SOLUTION Why does the top of the • Usually this is because the ingredients are not in balance or low protein flour is used. Check the method of weighing/measuring the ingredients. Too much yeast, water or other liquid ingredients, bread collapse? or insufficient flour, may cause the bread to be pale on top and collapse while baking.
  • Page 55 TROUBLESHOOTING BAKING BREAd PROBLEM EASy SOLUTION Why does the paddle come • This can happen as the paddle is detachable. Use a non-metal utensil to remove it from the baked loaf before slicing. Use caution as the paddle will be hot. Alternatively, you can out with the bread? remove the paddle before the start of the ‘bake’...
  • Page 56 TROUBLESHOOTING FRUIT ANd NUT dISPENSER PROBLEM EASy SOLUTION The base of the Fruit and • Lift open the lid of the main stainless steel housing. The base of the dispenser can be identified by the row of steam vents. Push in the base until it clicks into place. Nut dispenser is open.
  • Page 57 TROUBLESHOOTING PROBLEM dAMP OR LOAF RISES LOAF LOAF IS MOvEMENT STICKy TOO HIGH RISES SHORT & IN BREAd LOAF THEN dENSE FALLS Operational Paddle or Bread Pan not assembled securely Errors See pages 13 and 15 for correct assembly instructions. ‘Preheat’...
  • Page 58 TROUBLESHOOTING PROBLEM Operational E:02 Errors Contact your nearest authorised Breville service centre. E:02 Contact your nearest authorised Breville service centre. PROBLEM dAMP OR LOAF RISES LOAF RISES LOAF IS MOvEMENT STICKy TOO HIGH THEN FALLS SHORT & IN BREAd LOAF...
  • Page 59 TROUBLESHOOTING PROBLEM dAMP OR LOAF RISES LOAF RISES LOAF IS MOvEMENT STICKy TOO HIGH THEN FALLS SHORT & IN BREAd LOAF dENSE yeast Not enough Increase by ¼ teaspoon. Too much Reduce by ¼ teaspoon. Wrong type of yeast used We recommend Active Dry Yeast for all standard settings and Instant Yeast for the rapid settings.

  • Page 60: Recipes

    RECIPES...
  • Page 61 BASIC METHOd 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 access the setting as listed in the following recipes. 5.
  • Page 62 TRAdITIONAL - WHITE BREAd BREAd NAME Basic White Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 420ml 360ml 280ml 180ml 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon Salt 2 teaspoons 1½ teaspoons 1 teaspoon ½ teaspoon Sugar 2 tablespoons...
  • Page 63 BASIC - MILK BREAd BREAd NAME Milk Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Full cream milk, scalded and cooled 420ml 375ml 310ml 185ml 1½ tablespoons 1 tablespoon 3 teaspoons 2 teaspoons Salt 2 teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon Sugar 2½ tablespoons 2 tablespoons...
  • Page 64 BASIC - FRENCH BREAd BREAd NAME French Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Not available dELAy START INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 420ml 375ml 310ml 185ml 1 tablespoon 3 teaspoons 2 teaspoons 1½ teaspoons Salt 2 teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon Sugar 3 teaspoons...
  • Page 65 BASIC - CONTINENTAL BREAd BREAd NAME Continental Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Not available dELAy START INGREdIENTS 2.0LBS Water 420ml 1 tablespoon Salt 2 teaspoons Bread flour 750g/ 5 cups Bread improver 2 teaspoons Tandaco yeast 1¼ teaspoons Selection of ‘LOAF SIZE’, and the ‘RAPId’ function is not available on this setting. Use the PAUSE function at 15 minutes into the baking cycle.
  • Page 66 BASIC - CLASSIC SOURdOUGH BREAd BREAd NAME Classic Sourdough Bread SETTING Basic PAddLE Collapsible CRUST COLOR OPTIONS Preset INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS STARTER Water, 21°C (70°F) 1½ cups + 4 teaspoons Bread flour 1½ cups + 4 teaspoons BREAd dOUGH Water, 27°C (80°F) ¾ cup + 1 tablespoon ¾ cup ½ cup + 2 teaspoons L cup + 1 teaspoon Salt 2 ½ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon...
  • Page 67 BASIC - CLASSIC SOURdOUGH BREAd Making the Starter day 1: Mix 1 teaspoon flour and 1 teaspoon water in a bowl. Cover with plastic wrap and set aside at room temperature. day 2: After noticeable froth, add 1 teaspoon flour and 1 teaspoon water. Cover with plastic wrap and set aside at room temperature. day 3: Stir in 2 teaspoons flour and 2 teaspoons water.
  • Page 68 BASIC - RUSTIC PROSCIUTTO ANd PROvOLONE BREAd BREAd NAME Rustic Prosciutto and Provolone Bread SETTING Basic PAddLE Collapsible CRUST COLOR OPTIONS Preset INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water, 27°C (80°F) 2 cups 1M cups 1¼ cups ¾ cup Salt 2½ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon Bread flour 4 cups...
  • Page 69 FLAvOUREd WHITE BREAd METHOd 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.
  • Page 70 FLAvOUREd WHITE BREAd - POTATO & LEEK BREAd BREAd NAME Potato & Leek Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 420ml 375ml 290ml 185ml 3 tablespoons 2½ tablespoons 2 tablespoons 1 tablespoon Salt 2 teaspoons...
  • Page 71 FLAvOUREd WHITE BREAd - SUN-dRIEd TOMATO BREAd BREAd NAME Sun-dried Tomato Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 420ml 375ml 310ml 185ml Oil from sun-dried tomatoes 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon Salt 2 teaspoons 1½ teaspoons...
  • Page 72 FLAvOUREd WHITE BREAd - GARLIC BREAd BREAd NAME Garlic Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 420ml 375ml 310ml 185ml Olive oil 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon Fresh roasted garlic Whole bulb Whole bulb ½ bulb ½ bulb...
  • Page 73 FLAvOUREd WHITE BREAd - ITALIAN BREAd BREAd NAME Italian Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark dELAy START INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Milk, scalded and cooled to 27°C (80°F) 1M cups 1½ cups + 2 tablespoons 1 cup + 2 tablespoons 220ml Honey 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon Unsalted butter pieces at room temperature 2½ tablespoons...
  • Page 74 FLAvOUREd WHITE BREAd - BLACK OLIvE & BASIL BREAd BREAd NAME Black Olive & Basil Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 420ml 375ml 310ml 185ml Olive oil 3 tablespoons 2 tablespoons 1 tablespoon...
  • Page 75 FLAvOUREd WHITE BREAd - THAI COCONUT CURRy BREAd BREAd NAME Thai Coconut Curry Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 420ml 375ml 310ml 185ml 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon Salt 2 teaspoons...
  • Page 76 FLAvOUREd WHITE BREAd - PESTO & PINENUT BREAd BREAd NAME Pesto & Pinenut Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 390ml 320ml 250ml 160ml 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon Bottled Pesto ½ cup...
  • Page 77 FLAvOUREd WHITE BREAd - CHEESE & CHIvE BREAd BREAd NAME Cheese & Chive Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 420ml 375ml 310ml 185ml 3 tablespoons 3 tablespoons 2 tablespoons 2 tablespoons Salt 2 teaspoons...
  • Page 78 FLAvOUREd WHITE BREAd - SWEET CORN BREAd BREAd NAME Sweet Corn Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 300ml 270ml 240ml 135ml Olive oil 3 tablespoons 3 tablespoons 2 tablespoons 1½ tablespoon Canned creamed corn ½ cup ¼ cup...
  • Page 79 FLAvOUREd WHITE BREAd - PUMPKIN BREAd BREAd NAME Pumpkin Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark dELAy START INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 220ml 200ml 180ml 100ml 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon Pumpkin, cooked, mashed and well drained 1 cup ¾ cup ½ cup...
  • Page 80 FLAvOUREd WHITE BREAd - CAJUN JALAPENO BREAd BREAd NAME Cajun Jalapeno Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 420ml 375ml 310ml 185ml 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon Salt 2 teaspoons 1½ teaspoons 1 teaspoon...
  • Page 81 FLAvOUREd WHITE BREAd - FRESH HERB & CARAWAy BREAd BREAd NAME Fresh Herb & Caraway Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 420ml 375ml 310ml 185ml 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon...
  • Page 82 FLAvOUREd SWEET 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 to produce a richer flavoured bread with better keeping qualities. All the recipes in this section are designed for the SWEET Setting.
  • Page 83 FLAvOUREd SWEET BREAd - PECAN & MAPLE SyRUP BREAd BREAd NAME Pecan & Maple Syrup Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water, 27°C (80°F) 355ml 320ml 250ml 160ml Pure Maple Syrup 4 tablespoons 4 tablespoons 3 tablespoons 2 tablespoons 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon Salt...
  • Page 84 FLAvOUREd SWEET BREAd - APPLE & SPICE BREAd BREAd NAME Apple & Spice Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 355ml 320ml 250ml 165ml 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon Sugar 2½ teaspoons 2 teaspoons...
  • Page 85 FLAvOUREd SWEET BREAd - GINGER & MACAdAMIA NUT BREAd BREAd NAME Ginger & Macadamia Nut Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 360ml 330ml 270ml 165ml 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon Ginger & Lime Jam ⁄ cup ¼ cup 2 tablespoons 1½ tablespoon...
  • Page 86 FLAvOUREd SWEET BREAd - ROLLEd OATS & BROWN SUGAR BREAd BREAd NAME Rolled Oats & Brown Sugar Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 410ml 375ml 310ml 185ml 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon Salt 2 teaspoons 1½ teaspoons 1 teaspoon...
  • Page 87 FLAvOUREd SWEET BREAd - WALNUT & COFFEE BREAd BREAd NAME Walnut & Coffee Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 410ml 375ml 310ml 185ml 3 tablespoons 3 tablespoons 2 tablespoons 1½ tablespoon Honey ¼ cup 2 tablespoons 1 tablespoon 1 tablespoon Instant coffee 3 teaspoons 2 teaspoons...
  • Page 88 FLAvOUREd SWEET BREAd - LEMON BUTTER BREAd BREAd NAME Lemon Butter Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 410ml 375ml 310ml 185ml Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoons Lemon Butter Spread 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon Grated lemon rind 3 teaspoons 2 teaspoons 1 teaspoon...
  • Page 89 FLAvOUREd SWEET BREAd - COCONUT & SOUR CHERRy BREAd BREAd NAME Coconut & Cherry Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 370ml 330ml 250ml 165ml Canned Coconut Milk 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon Salt 1¾ teaspoons...
  • Page 90 FLAvOUREd SWEET BREAd - CRANBERRy & PISTACHIO NUT BREAd BREAd NAME Cranberry & Pistachio Nut Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 275ml 250ml 200ml 125ml 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon Salt 1¾ teaspoons 1½ teaspoons 1½ teaspoons ¾ tablespoon Brown sugar...
  • Page 91 FLAvOUREd SWEET BREAd - CHOCOLATE CHIP BREAd BREAd NAME Chocolate Chip Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 370ml 330ml 250ml 165ml 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon Salt 1¾ teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon...
  • Page 92 SWEET BREAd - CHOCOLATE HAZELNUT BREAd BREAd NAME Chocolate Hazelnut Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Milk, 27°C (80°F) ¾ cup + 1 tablespoon ¾ cup ½ cup + 1 teaspoon L cup + 1 teaspoon Sour cream ½ cup + 1 tablespoon ½ cup L cup + 2 teaspoons ¼ cup Hazelnut oil (or butter) 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon Eggs, 60g (2oz), at room temperature, beaten Hazelnut butter ¼ cup 3 tablespoons...
  • Page 93 FLAvOUREd SWEET BREAd - APRICOT ALMONd & CARdAMOM BREAd BREAd NAME Apricot Almond & Cardamom Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 370ml 300ml 270ml 125ml 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon Pure almond extract 1½ teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon Salt...
  • Page 94 FLAvOUREd SWEET BREAd - FRUIT LOAF BREAd NAME Fruit Loaf SETTING Sweet PAddLE Collapsible dELAy START INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 360ml 330ml 270ml 165ml Butter or Oil 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon Brown sugar 3 tablespoons 2 tablespoons 1½ tablespoons...
  • Page 95 FLAvOUREd SWEET BREAd - FRUIT & NUT BREAd BREAd NAME Fruit & Nut Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1 egg (60g) + enough milk to make up 225ml 250ml 200ml 125ml Apple juice 145ml 125ml 90ml 65ml 2 tablespoons 1 tablespoon 2 teaspoons 2 teaspoons Salt 1¾ teaspoons 1½ teaspoons...
  • Page 96 WHOLEWHEAT BREAd The breads in this section use ingredients such as wholemeal flour, rye flour and other grains or cereals. The WHOLE WHEAT setting has been designed with these ingredients in mind, by 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.
  • Page 97 WHOLEWHEAT BREAd - 100% WHOLEMEAL BREAd BREAd NAME 100% Wholemeal Bread SETTING Whole Wheat PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 440ml 390ml 295ml 200ml 3 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon Salt 2 teaspoons 1½ teaspoons 1 teaspoon...
  • Page 98 WHOLEWHEAT BREAd - BRAN BREAd BREAd NAME Bran Bread SETTING Whole Wheat PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 445ml 400ml 310ml 200ml Butter 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon Salt 2¼ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon...
  • Page 99 WHOLEWHEAT BREAd - CRACKEd WHEAT & SUNFLOWER BREAd BREAd NAME Cracked Wheat & Sunflower Bread SETTING Whole Wheat PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 430ml 390ml 310ml 200ml 3 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon...
  • Page 100 WHOLEWHEAT BREAd - RyE & CARAWAy BREAd BREAd NAME Rye & Caraway Bread SETTING Whole Wheat PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 470ml 415ml 300ml 210ml Olive oil 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoons Treacle...
  • Page 101 WHOLEWHEAT BREAd - SWEdISH LIMPA BREAd BREAd NAME Swedish Limpa Bread SETTING Whole Wheat PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 445ml 400ml 320ml 200ml Olive oil 3 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon Salt 2 teaspoons 1½ teaspoons...
  • Page 102 WHOLEWHEAT BREAd - WHOLEWHEAT dATE & NUT BREAd BREAd NAME Wholewheat date & Nut Bread SETTING Whole Wheat PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark dELAy START INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 440ml 390ml 295ml 200ml Olive oil 2 tablespoons...
  • Page 103 dOUGH METHOd 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 access – DOUGH – BREAD setting. 5.
  • Page 104 dOUGH BREAd NAME Bread Rolls BREAd NAME Rosetta Rolls SETTING dough-Bread SETTING dough-Bread PAddLE Collapsible PAddLE Collapsible INGREdIENTS INGREdIENTS Water 310ml Water 310ml 2 tablespoons 3 tablespoons Salt 1 teaspoon Salt 1 teaspoon Sugar 2 tablespoons Sugar 1 tablespoon Bread flour 600g/ 4 cups Bread flour 600g/ 4 cups Eggs (60g) Tandaco yeast 2 teaspoons Tandaco yeast 2 teaspoons Handshaping procedure...
  • Page 105 dOUGH - STICKy CINNAMON ROLLS BREAd NAME Sticky Cinnamon Rolls SETTING dough-Bread PAddLE Collapsible INGREdIENTS Water 285ml Salt 1 teaspoon Sugar 2½ teaspoons Bread flour 600g/ 4 cups Eggs (60g) Butter, softened & chopped 60g/ 3 tablespoons Tandaco yeast 3 teaspoons FILLING Butter melted 3 tablespoons Brown sugar 4 tablespoons Pecans, finely chopped 70g/ ½ cup Ground cinnamon 1½ tablespoons Handshaping procedure 1. Roll dough into a 40cm × 40cm square. Brush dough with half of the melted butter. Sprinkle with combined sugar, pecans and cinnamon.
  • Page 106 dOUGH BREAd NAME Wholewheat Honey Rolls BREAd NAME Apple Twist SETTING dough-Bread SETTING dough-Bread PAddLE Collapsible PAddLE Collapsible INGREdIENTS INGREdIENTS Water 310ml Water 250ml 2 tablespoons Salt 2 teaspoons Salt 1 teaspoon Sugar 3 tablespoons Honey 3 tablespoons Bread flour 600g/ 4 cups Wholemeal plain flour 600g/ 4 cups Eggs (60g) Tandaco yeast 2 teaspoons Butter, chopped 60g/ 3 tablespoons Tandaco yeast...
  • Page 107 dOUGH - HOT CROSS BUNS BREAd NAME Hot Cross Buns SETTING dough-Bread PAddLE Collapsible INGREdIENTS Handshaping procedure Water 340ml 1. Divide dough into 18 pieces and shape into rounds. Place rounds close together on a lightly greased baking tray. 2 tablespoons 2.
  • Page 108 dOUGH - CARAMEL CHELSEA BUNS BREAd NAME Caramel Chelsea Buns SETTING dough-Bread PAddLE Collapsible INGREdIENTS Handshaping procedure Full cream milk, scalded and cooled 350ml 1. Roll dough out to a 20cm × 30cm rectangle. Brush dough with butter. Spread with caramel sauce leaving a 2cm border. Sprinkle with sultanas Salt 1 teaspoon and walnuts, then roll up from the long side, as for a Swiss Roll.
  • Page 109 dOUGH - STOLLEN BREAd NAME Stollen SETTING dough-Bread PAddLE Collapsible INGREdIENTS Handshaping procedure Milk 125ml 1. Place raisins, sultanas, glace cherries, mixed peel and almonds into a Water 125ml glass bowl. Pour over brandy, cover and set aside to stand for 2 hours. 2.
  • Page 110 PIZZA dOUGH METHOd 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.
  • Page 111 dOUGH - PIZZA dOUGH BREAd NAME Pizza dough BREAd NAME Focaccia SETTING dough-Pasta SETTING dough-Pasta PAddLE Collapsible PAddLE Collapsible INGREdIENTS INGREdIENTS Water 200ml Water 250ml Olive oil 1 tablespoon Olive oil 2 tablespoons Salt 1 teaspoon Salt 1 teaspoon Bread flour 375g/ 2½ cups Sugar 2 teaspoons Tandaco yeast 1¾ teaspoons Bread flour 450g/ 3 cups Tandaco yeast 2¼ teaspoons...
  • Page 112 dOUGH - PIZZA dOUGH BREAd NAME Calzone SETTING dough-Pasta PAddLE Collapsible INGREdIENTS Water 240ml Olive oil 2 tablespoons Salt 1 teaspoon Wholemeal flour 150g/ 1 cup Bread flour 300g/ 2 cups Tandaco yeast 2 teaspoons Suggested fillings • Sun-dried tomato pesto, roasted red, yellow and green capsicum, marinated eggplant or sliced mushroom. •...
  • Page 113 dOUGH PASTA Make fresh home made Pasta to serve with your favourite pasta sauces. METHOd 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.
  • Page 114 dOUGH - PASTA dOUGH BREAd NAME Pasta dough BREAd NAME Lamb & Coriander Ravioli SETTING dough-Pasta SETTING dough-Pasta PAddLE Collapsible PAddLE Collapsible INGREdIENTS INGREdIENTS Water 220ml Pasta dough 1 quantity Olive oil 1 tablespoon FILLING Salt 1½ teaspoons Lean lamb mince 150g Plain flour 300g/ 2 cups Freshly minced garlic 1 teaspoon Semolina 170g/ 1 cup Parmesan cheese 1 tablespoon...
  • Page 115 dOUGH - PASTA dOUGH BREAd NAME Grissini (Italian Bread Sticks) SETTING dough-Pasta PAddLE Collapsible INGREdIENTS Full cream milk, scalded 300ml Butter 60g/3 tablespoons Castor sugar 1 tablespoon Salt 1 teaspoon Bread flour 600g/ 4 cups Tandaco yeast 2 teaspoons Handshaping procedure 1. Combine hot milk, butter and castor sugar. Stir until sugar is dissolved.
  • Page 116 GLUTEN FREE METHOd Your Breville Custom Loaf will make delicious gluten free bread with ease. The following recipes have been developed without 1. Mix liquid ingredients together in a small bowl. (Do not use any grains or ingredients that contain gluten, so are suitable for electric mixer, as this will aerate the mixture).
  • Page 117 GLUTEN FREE - GLUTEN FREE COUNTRy STyLE BREAd BREAd NAME Gluten Free Country Style Bread SETTING Gluten Free PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 2.5LBS 2.0LBS LIqUId Water 400ml 300ml Olive oil 3 tablespoons 2½ tablespoons Eggs (60g) Vinegar 1 teaspoon ¾ teaspoon White rice flour 320g/ 2 cups...
  • Page 118 GLUTEN FREE - WHOLESOME SEEd BREAd BREAd NAME Gluten-Free Wholesome Seed Bread SETTING Gluten Free PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 2.5LBS 2.0LBS LIqUId Water 400ml 300ml Olive oil 3 tablespoons 2½ tablespoons Eggs (60g) Vinegar 1 teaspoon ¾ teaspoon White rice flour 320g/ 2 cups 240g/ 1½ cups Potato flour 220g/ 1¼ cups...
  • Page 119 GLUTEN FREE - GLUTEN FREE SPICy SULTANA BREAd BREAd NAME Gluten Free Spicy Sultana Bread SETTING Gluten Free PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 2.5LBS 2.0LBS LIqUId Water 400ml 300ml Olive oil 3 tablespoons 2½ tablespoons Eggs (60g) Vinegar 1 teaspoon ¾ teaspoon White rice flour 320g/ 2 cups...
  • Page 120 GLUTEN FREE - GLUTEN FREE CHEESy CHEddAR BREAd BREAd NAME Gluten Free Cheesy Cheddar Bread SETTING Gluten Free PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 2.5LBS 2.0LBS LIqUId Water 400ml 300ml Olive oil 1½ tablespoons 1 tablespoon Eggs (60g) Vinegar 1 teaspoon ¾ teaspoon White rice flour 320g/ 2 cups...
  • Page 121 yEAST FREE Yeast Free Bread is a simple bread and is made using baking powder as the main raising agent (it does not have to be the same strength as yeast). The following recipes will give Damper or Muffin-Style Breads, which will be heavier in texture and not as highly risen as yeasted breads.
  • Page 122 yEAST FREE BREAd NAME damper BREAd NAME Polenta & Capsicum Bread SETTING yeast Free SETTING yeast Free PAddLE Collapsible PAddLE Collapsible INGREdIENTS INGREdIENTS LIqUId LIqUId 2 tablespoons Olive oil 2 tablespoons Water 390ml Eggs (60g) Water 250ml Bread flour 600g/ 4 cups Milk powder 2 tablespoons Self-raising flour 375g/ 2½ cups Salt 1 teaspoon Sugar 2 tablespoons...
  • Page 123 yEAST FREE BREAd NAME Cheesy Buttermilk Bread BREAd NAME Lemon & Raisin Bread SETTING yeast Free SETTING yeast Free PAddLE Collapsible PAddLE Collapsible INGREdIENTS INGREdIENTS LIqUId LIqUId Butter, melted 1 tablespoon Olive oil 3 tablespoons Egg (60g) Eggs (60g) Buttermilk 500ml Buttermilk 400ml Bread flour 600g/ 4 cups Bread flour 525g/ 3½ cups Salt ½ teaspoon...
  • Page 124 yEAST FREE BREAd NAME Eggless Caraway & date Bread SETTING yeast Free PAddLE Collapsible INGREdIENTS LIqUId Butter, melted 3 tablespoons Milk 360ml Self-raising flour 525g/ 3½ cups Sugar 185g/ ¾ cup Salt 1½ teaspoons Caraway seeds 2 teaspoons Bi-carbonate of soda ½ teaspoon Add TO THE AUTOMATIC FRUIT ANd NUT dISPENSER Dates, chopped 80g/ ½ cup...
  • Page 125 MANUAL SET RECIPE BREAd NAME Pannettone Procedure SETTING dough-Bread 1. Place ingredients into bread pan in the exact order listed in the recipe. PAddLE Collapsible 2. Wipe spills from outside of bread pan. 3. Insert the bread pan into position in the baking chamber and close the lid. INGREdIENTS 4.
  • Page 126 PREPACKAGEd BREAd MIXES These convenient BREAD MIXES are available nationally in supermarkets and at some bulk outlets. They are available in various sized packaging and should not be confused with BREAD FLOUR. Bread mixes contain high protein bread flour, sugar, salt, milk powder, oil and other ingredients such as bread improvers. Usually only the addition of water and yeast is necessary, however some results are improved by adding extra oil.
  • Page 127 WHITE PREPACKAGEd BREAd MIX BREAd NAME defiance White Bread Mix SETTING Light/Medium/dark Rapid PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 500ml 400ml 300ml 200ml Bread Mix 750g/ 5 cups 600g/ 4 cups 500g/ 3¾ cups 300g/ 2 cups Defiance yeast 2½ teaspoons 2 teaspoons 1¾ teaspoons 1 teaspoon BREAd NAME defiance Crusty White Bread Mix SETTING Light/Medium/dark Rapid...
  • Page 128 WHITE PREPACKAGEd BREAd MIX BREAd NAME Laucke Crusty White Bread Mix SETTING French PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 500ml 415ml 310ml 210ml Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups Laucke Yeast 2 teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon BREAd NAME Laucke Super Soft White Bread Mix SETTING French...
  • Page 129 WHITE PREPACKAGEd BREAd MIX BREAd NAME Kitchen Collection White Bread Mix SETTING French PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 500ml 415ml 310ml 210ml Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups Laucke Yeast 2 teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon...
  • Page 130 GRAIN PREPACKAGEd BREAd MIX BREAd NAME defiance Grain Bread Mix SETTING Wholewheat - Light/Medium/dark/Rapid PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 450ml 375ml 320ml 185ml Bread Mix 750g/ 5 cups 600g/ 4 cups 500g/ 3⅔ cups 300g/ 2 cups Defiance yeast 2¼ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon BREAd NAME Laucke Multigrain Soy &...
  • Page 131 GRAIN PREPACKAGEd BREAd MIX BREAd NAME Laucke German Grain Bread Mix SETTING French PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 550ml 460ml 300ml 230ml Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups Laucke yeast 2 teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon BREAd NAME Kitchen Collection Grain Bread Mix SETTING Wholewheat - Light/Medium/dark/Rapid...
  • Page 132 GRAIN PREPACKAGEd BREAd MIX BREAd NAME Kitchen Collection Soy And Linseed Bread Mix SETTING Wholewheat - Light/Medium/dark/Rapid PAddLE Collapsible dELAy START INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 450ml 360ml 310ml 180ml Bread Mix 750g/ 5 cups 600g/ 4 cups 500g/ 3⅔ cups 300g/ 2 cups Kitchen Collection Yeast 2½ teaspoons 2¼ teaspoons 2 teaspoons...
  • Page 133 WHOLEMEAL PREPACKAGEd BREAd MIX BREAd NAME Laucke Bio-Fort Golden Wholemeal Bread Mix SETTING French PAddLE Collapsible dELAy START INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 540ml 445ml 330ml 225ml Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups Laucke yeast 2 teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon BREAd NAME Kitchen Collection Wholemeal Bread Mix...
  • Page 134 WHOLEMEAL PREPACKAGEd BREAd MIX BREAd NAME Laucke Barossa Sourdough Rye Bread Mix SETTING French PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 550ml 480ml 330ml 240ml Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups 300g/ 2 cups Laucke yeast 2 teaspoons 1½ teaspoons 1¼ teaspoons 1 teaspoon To glaze the loaf or add seeds on top – Refer to Glazes Page 135.
  • Page 135 If you love the taste of freshly baked bread you’ll love the taste METHOd and flavour of home-made jam using the Breville Custom Loaf. 1. With the jam mixing blade in position inside the bread pan, add the ingredients to the bread pan.
  • Page 136 If you love the taste of freshly baked bread you’ll love the taste and flavour of home-made jam using the Custom Loaf. FOR BEST RESULTS: • Always use the exact amounts of sugar, fruits and ‘Jam Setta’. Do not reduce sugar or use substitutes. •...
  • Page 137 do not use the collapsible kneading blade when making 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.
  • Page 138 NAME Two Fruit Marmalade NAME Plum Jam SETTING SETTING PAddLE Fixed PAddLE Fixed INGREdIENTS INGREdIENTS Oranges, thinly sliced 425g Blood plums, peeled deseeded & roughly 600g chopped Lemons, thinly sliced 125g Sugar 1½ cups Sugar 1⅔cups Jam Setta 1½ tablespoons Jam Setta 1½ tablespoons NAME Strawberry Jam NAME Tomato & Pineapple Jam SETTING SETTING PAddLE Fixed PAddLE...
  • Page 139 NAME Kiwi Fruit Jam NAME Mango & Peach Jam SETTING SETTING PAddLE Fixed PAddLE Fixed INGREdIENTS INGREdIENTS Kiwi fruit, peeled & sliced 500g Peaches, seeded & finely chopped 250g Sugar 1½ cups Mango flesh, finely chopped 250g Jam Setta 1½ tablespoons Sugar 1½ cups Jam Setta 1½ tablespoons NAME Mixed Berry Jam SETTING NAME Spiced Pear & Plum Jam PAddLE Fixed SETTING...
  • Page 140 GLAZES CHOCOLATE GLAZE vANILLA GLAZE INGREdIENTS INGREdIENTS 2 tablespoons butter or margarine, melted ½ cup icing sugar, sifted ⁄ cup icing sugar, sifted ½ teaspoon vanilla essence 1 tablespoon cocoa, sifted 2 tablespoons milk ½ teaspoon vanilla essence METHOd 2 tablespoons milk Combine ingredients into a small mixing bowl and stir until smooth and thin enough to drizzle. HOT CROSS BUN ANd When the bread has finished baking, press ‘STOP’. Remove BROWN BUN GLAZE the bread from ikon™...
  • Page 141 GLAZES EGG GLAZE/SEEdS ON TOP INGREdIENTS 1 × 60g egg, lightly beaten 2-3 tablespoons water Seeds (poppyseeds, linseeds, sunflower seeds, etc.) METHOd Combine egg and water until smooth. Do not whisk. Strain through sieve if required. Use the PAUSE function by pressing the ‘START/ PAUSE’ button at 15 minutes before the end of the BAKE cycle. Open the lid and brush glaze over bread and sprinkle with seeds if desired.

  • Page 142: Custom Recipe Charts

    CUSTOM RECIPE CHARTS...
  • Page 143 CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _ ____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’ Temperature ________________________________________________________ ‘Rise 1’ Time ‘Punch Down 1’ Time ________________________________________________________ ‘Rise 2’ Time ________________________________________________________ ‘Punch Down 2’ Time ‘Rise 3’ Time ________________________________________________________ ‘Bake’ Time ________________________________________________________ ‘Bake’ Temperature ________________________________________________________...
  • Page 144 CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _ ____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’ Temperature ________________________________________________________ ‘Rise 1’ Time ‘Punch Down 1’ Time ________________________________________________________ ‘Rise 2’ Time ________________________________________________________ ‘Punch Down 2’ Time ‘Rise 3’ Time ________________________________________________________ ‘Bake’ Time ________________________________________________________ ‘Bake’ Temperature ________________________________________________________...
  • Page 145 CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _ ____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’ Temperature ________________________________________________________ ‘Rise 1’ Time ‘Punch Down 1’ Time ________________________________________________________ ‘Rise 2’ Time ________________________________________________________ ‘Punch Down 2’ Time ‘Rise 3’ Time ________________________________________________________ ‘Bake’ Time ________________________________________________________ ‘Bake’ Temperature ________________________________________________________...
  • Page 146 CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _ ____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’ Temperature ________________________________________________________ ‘Rise 1’ Time ‘Punch Down 1’ Time ________________________________________________________ ‘Rise 2’ Time ________________________________________________________ ‘Punch Down 2’ Time ‘Rise 3’ Time ________________________________________________________ ‘Bake’ Time ________________________________________________________ ‘Bake’ Temperature ________________________________________________________...
  • Page 147 CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _ ____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’ Temperature ________________________________________________________ ‘Rise 1’ Time ‘Punch Down 1’ Time ________________________________________________________ ‘Rise 2’ Time ________________________________________________________ ‘Punch Down 2’ Time ‘Rise 3’ Time ________________________________________________________ ‘Bake’ Time ________________________________________________________ ‘Bake’ Temperature ________________________________________________________...
  • Page 148 CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _ ____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’ Temperature ________________________________________________________ ‘Rise 1’ Time ‘Punch Down 1’ Time ________________________________________________________ ‘Rise 2’ Time ________________________________________________________ ‘Punch Down 2’ Time ‘Rise 3’ Time ________________________________________________________ ‘Bake’ Time ________________________________________________________ ‘Bake’ Temperature ________________________________________________________...
  • Page 149 CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _ ____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’ Temperature ________________________________________________________ ‘Rise 1’ Time ‘Punch Down 1’ Time ________________________________________________________ ‘Rise 2’ Time ________________________________________________________ ‘Punch Down 2’ Time ‘Rise 3’ Time ________________________________________________________ ‘Bake’ Time ________________________________________________________ ‘Bake’ Temperature ________________________________________________________...
  • Page 150 CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _ ____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’ Temperature ________________________________________________________ ‘Rise 1’ Time ‘Punch Down 1’ Time ________________________________________________________ ‘Rise 2’ Time ________________________________________________________ ‘Punch Down 2’ Time ‘Rise 3’ Time ________________________________________________________ ‘Bake’ Time ________________________________________________________ ‘Bake’ Temperature ________________________________________________________...
  • Page 151 CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _ ____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’ Temperature ________________________________________________________ ‘Rise 1’ Time ‘Punch Down 1’ Time ________________________________________________________ ‘Rise 2’ Time ________________________________________________________ ‘Punch Down 2’ Time ‘Rise 3’ Time ________________________________________________________ ‘Bake’ Time ________________________________________________________ ‘Bake’ Temperature ________________________________________________________...
  • Page 152 CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _ ____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’ Temperature ________________________________________________________ ‘Rise 1’ Time ‘Punch Down 1’ Time ________________________________________________________ ‘Rise 2’ Time ________________________________________________________ ‘Punch Down 2’ Time ‘Rise 3’ Time ________________________________________________________ ‘Bake’ Time ________________________________________________________ ‘Bake’ Temperature ________________________________________________________...
  • Page 153 CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _ ____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’ Temperature ________________________________________________________ ‘Rise 1’ Time ‘Punch Down 1’ Time ________________________________________________________ ‘Rise 2’ Time ________________________________________________________ ‘Punch Down 2’ Time ‘Rise 3’ Time ________________________________________________________ ‘Bake’ Time ________________________________________________________ ‘Bake’ Temperature ________________________________________________________...
  • Page 154 CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _ ____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’ Temperature ________________________________________________________ ‘Rise 1’ Time ‘Punch Down 1’ Time ________________________________________________________ ‘Rise 2’ Time ________________________________________________________ ‘Punch Down 2’ Time ‘Rise 3’ Time ________________________________________________________ ‘Bake’ Time ________________________________________________________ ‘Bake’ Temperature ________________________________________________________...
  • Page 155 CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _ ____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’ Temperature ________________________________________________________ ‘Rise 1’ Time ‘Punch Down 1’ Time ________________________________________________________ ‘Rise 2’ Time ________________________________________________________ ‘Punch Down 2’ Time ‘Rise 3’ Time ________________________________________________________ ‘Bake’ Time ________________________________________________________ ‘Bake’ Temperature ________________________________________________________...
  • Page 156 Breville is a registered trademark of Breville Pty Ltd. A.B.N. 98 000 092 928. Copyright Breville Pty Ltd 2010. Due to continued product improvement, the products illustrated/photographed in this booklet may vary slightly from the actual product. Model BBM800 Issue - A10...

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