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Breville Bread Master Big Loaf BB380 Instruction And Recipe Book

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Breville is a registered trademark of Breville Holdings Pty. Limited
ABN 98 000 092 928
© Copyright. Breville Holdings Pty. Limited 2004
Due to continual improvements in design or otherwise, the product you
purchase may differ slightly from the one illustrated in this booklet.
Ph: 1300 139 798
askus@breville.com.au
Ph: 09 271 3980
askus@breville.com.au
PRINTED ON
RECYCLED PAPER
Model BB380
Issue 1/99

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Summary of Contents for Breville Bread Master Big Loaf BB380

  • Page 1 0800 288 513 Email Customer Service askus@breville.com.au Breville is a registered trademark of Breville Holdings Pty. Limited ABN 98 000 092 928 © Copyright. Breville Holdings Pty. Limited 2004 Due to continual improvements in design or otherwise, the product you PRINTED ON purchase may differ slightly from the one illustrated in this booklet.
  • Page 2 Bread Master Big Loaf Bakes extra large ‘Country Style’ bread Includes Recipes for Pre-packaged Bread Mixes Page 69 Instructions & Easy Bake Recipe Book Easy Bake Recipe Book Model No. BB380...
  • Page 3 Congratulations On your purchase of your new Breville Bread Master Big Loaf. We have designed the Bread Master Big Loaf with you, our valued customer, in mind. The Bread Master Big Loaf will bake an extra large 1.25kg loaf, a large1kg loaf and a medium 750g loaf.

  • Page 4: Table Of Contents

    Contents Page Before Using Your Bread Master Big Loaf Important Safeguards Bread Master Big Loaf Features Familiarising Yourself with your Bread Master Big Loaf Main Features of the Control Panel Bread and Dough Setting Selections Your First Loaf Beginner’s Guide to Baking Your First Loaf How to Use the Preset Timer How to Increase the Baking Time...

  • Page 5: Before Using Your Bread Master Big Loaf

    If the supply cord, plug or actual appliance ● bread pan only. becomes damaged in any way return the entire appliance to the nearest authorised Breville Do not place anything on top of the lid. Do not ● Service Centre for examination and/or repair.

  • Page 6: Familiarising Yourself With Your Bread Master Big Loaf

    Familiarising yourself with your Bread Master Big Loaf Control panel Non-stick coated Removable lid kneading blades display window Viewing window Non-stick coated Bread pan Oven (baking chamber) Bread Master Big Loaf...

  • Page 7: Main Features Of The Control Panel

    Main features of the control panel Cycle progress indicator panel Loaf size The control panel is designed to perform Crust colour indicator lights several functions. indicator lights It features: 0.00 Illuminated display window which indicates Display window both the setting number selected and the completion time for the setting selected.
  • Page 8 Cycle Progress Indicator Panel The cycle progress indicator panel is a series a five red lights at the top of the control panel. These lights indicate the cycle progress for the setting selected. PREHEAT Illuminates on Wholewheat, Wholewheat Rapid and Jam settings only. Indicates breadmaker is pre-warming ingredients before commencing kneading.

  • Page 9: Bread And Dough Setting Selections

    Bread and Dough Setting Selections For a Dark or Light crust colour, press CRUST SETTING 1. (Basic White) button once for Dark, twice for Light. Press the SELECT button once and the Display For a 1kg Large size loaf or 750g Medium size Window will show ‘1’...
  • Page 10 This setting is suitable for sweeter style breads 20 minutes to complete. such as fruit loaf as the rising times are longer A variety of recipes can be found in the ‘Just and baked at a lower temperature. Jam’ section of this booklet. The ADD-IN INGREDIENTS BEEPER operates SETTING 9.

  • Page 11: Your First Loaf

    Beginner’s Guide to Baking Your First Loaf 2. Attach the twin kneading blades to The following instructions are to be used when each drive shaft in the bread pan. making Bread or Dough recipes from the recipe section of this book. It is important that the kneading blades are All recipes use local ingredients and Australian properly mounted on each shaft in the base of...
  • Page 12 All ingredients should be room temperature • When the kneading cycle ends the bread will (20-25°C) start to rise. Mound the flour and make a small hollow in the • During the baking cycle of a program, steam centre of the flour and place the yeast there. If the yeast contacts the water before kneading, the may sometimes come out of the vents on the bread may not rise well.
  • Page 13 CANCEL THE SETTING AND RESET THE on a breadboard. A standard knife is likely to tear MACHINE. the bread. Breville recommend using the Breville Bread Slicing Guide – Model BS1. This foldable lightweight cutting guide is the ideal accessory for any breadmaker.

  • Page 14: How To Use The Preset Timer

    How to use the preset timer The Bread Master Big Loaf Preset Timer allows If you wish to re-program for another time, press you to wake up to the aroma of fresh baked the Start/STOP button and repeat the above bread in the morning.

  • Page 15: How To Increase The Baking Time

    How to Increase the Baking Time The Bread Master Big Loaf allows you to increase At 5 minutes before the completion of the the baking time twice before the end of the adjusted time the Bread Master Big Loaf will baking cycle.

  • Page 16: Measuring Up

    Measuring Up Baking bread is in part a science and each METRIC WEIGHING SCALES ingredient plays an integral role. Therefore care For greater accuracy and consistant results it is should be taken when weighing and recommend that a set of metric weighing scales measuring ingredients to obtain accuracy.

  • Page 17: The Vital Ingredients

    Vital Ingredients FLOUR Wholemeal Flour Contains all the bran, germ and flour of the Flour is the most important ingredient used for wholewheat grain. Although breads baked with bread making. It provides food for the yeast and this type of flour will be higher in fibre, the loaf will structures the loaf.
  • Page 18 ☛ stale yeast will prevent the bread from rising. Adding a bread improver will help ‘Tandaco’ brand yeast, (available nationally in strengthen the framework of the bread NOTE! most supermarkets) was used in the development resulting in a loaf that is lighter in texture, of all recipes contained in this book with the higher in volume, more stable and with exception of the Bread Mix recipes.
  • Page 19 Other Ingredients Fruit, nuts, chocolate chips, etc. are added when the machine sounds 8 short ‘BEEPS’ approx. 5 minutes before the end of the second knead. If added before this stage, excessive kneading will cause the ingredients to break down, rather than hold their shape.

  • Page 20: Hints And Tips

    Hints & Tips to better bread making ✔ Do measure ingredients accurately — weighed Tip: If you live in a high altitude (above 900m) you will probably need to alter your bread recipe, measurements are in fact more accurate than as the higher the altitude the lower the air volume measurements.

  • Page 21: Questions And Answers

    Questions and Answers About Ingredients: About Baking Bread: Q: Can fresh milk be used instead of dry milk? Q: The bread cycle has been accidentally cancelled/reset or a power failure has A: Yes - but not when using the preset timer. occurred during the bread making process.
  • Page 22 About Using the Preset Timer: Q: Why does the kneading blade stay inside the bread when it is removed from the bread pan? Q: Why can’t the Preset Timer be set past 15 Is this normal? hours? A: Yes.This is usually caused by the crispness of A: The ingredients may deteriorate in quality or the crust.

  • Page 23: Troubleshooting Checklist - Recipe

    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 Use metric weighing/ measured...

  • Page 24: Troubleshooting Checklist - Machine

    Troubleshooting – Machine Machine Machine Error code Ingredients Bread Baked Under Programmable Bread not Loaf will not E:01 on bread browned timer did sufficiently is small operate display mixed baked is damp crust not function baked window ● ● ● Unit unplugged ●...

  • Page 25: Control Panel Messages

    Always allow the bread warm, ie, the sensor temperature machine sufficient time to cool will still be above 40 before using again. If the error messages E:02-E:05, E:08 appear in the display window contact your nearest autorised Breville Service Centre. Control Panel Messages...

  • Page 26: Care, Cleaning And Storage

    For the rest of Australia 1800 257 196 NOTE! cleaners on these items. New Zealand customers – call Breville New Zealand (09) 274 9950. To clean the bread pan: Fill half way with warm, soapy water (use a non-abrasive detergent), let sit for 10-20 minutes.

  • Page 28: Easy Bake Recipes

    Easy Bake Easy Bake Recipes Recipes Easy Bake Recipes...

  • Page 29: Traditional Favourites

    Traditional Favourites There is a favourite flavoured bread that we all like to place in our lunch box. This section includes a variety of those favourites made from all natural ingredients and after tasting all of these recipes, you just might discover a new found favourite. PROCEDURE 1.

  • Page 30: Milk Bread

    INGREDIENTS: 1.25kg 750g Water 470ml 375ml 310ml tablespoons tablespoons 2 tablespoons Salt teaspoons teaspoons teaspoons Sugar 2 tablespoons 2 tablespoons 2 tablespoons Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups Milk powder 2 tablespoons 2 tablespoons 2 tablespoons Bread improver 1 teaspoon 1 teaspoon...
  • Page 31 100% Wholemeal Bread CHART SHOWING SEQUENCE FOR EACH SETTING 750g LIGHT Prewarm 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.23hrs 750g MEDIUM Prewarm 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.23hrs 750g DARK Prewarm 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.23hrs 1kg LIGHT...
  • Page 32 Light Rye Bread INGREDIENTS: 1.25kg 750g Water 470ml 375ml 310ml 2 tablespoons 2 tablespoons 1 tablespoon Salt teaspoons teaspoons teaspoons Golden Syrup 2 tablespoons 2 tablespoons tablespoons Bread Flour 525g/ 3 cups 412g/ 2 cups 300g/ 2 cups Rye Flour 210g/ 1 cups 175g/ 1...

  • Page 33: Flavoured White Breads

    Flavoured White Bread White 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.
  • Page 34 Tomato Onion & Bacon Bread THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER INGREDIENTS: 1.25kg 750g Water 470ml 375ml 310ml 2 tablespoons 2 tablespoons 1 tablespoon Salt 2 teaspoons 2 teaspoons teaspoons Sugar 2 tablespoons 2 tablespoons tablespoons Bread Flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups...
  • Page 35 Cheese & Chive Bread THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER INGREDIENTS: 1.25kg 750g Water 450ml 350ml 280ml tablespoons tablespoons 2 tablespoons Salt 2 teaspoons 2 teaspoons teaspoons Sugar 2 tablespoons 2 tablespoons tablespoons Bread Flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups Milk powder...
  • Page 36 French Onion & Cheese Bread THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER INGREDIENTS: 1.25kg 750g Water 470ml 375ml 310ml 2 tablespoons 2 tablespoons 1 tablespoon Salt 2 teaspoons 2 teaspoons teaspoons Sugar 2 tablespoons 2 tablespoons 1 tablespoon Bread Flour 750g/ 5 cups 600g/ 4 cups...
  • Page 37 Cajun Jalapeno Bread INGREDIENTS: 1.25kg 750g Water 470ml 375ml 310ml tablespoons tablespoons 2 tablespoons Salt 2 teaspoons 2 teaspoons teaspoons Sugar 2 tablespoons 2 tablespoons tablespoons Bread Flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups Milk Powder 2 tablespoons 2 tablespoons 2 tablespoons Bread improver...
  • Page 38 Potato & Leek Bread INGREDIENTS: 1.25kg 750g Water 470ml 375ml 310ml tablespoons tablespoons 2 tablespoons Salt 2 teaspoons 2 teaspoons teaspoons Sugar 2 tablespoons 2 tablespoons tablespoons Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups Milk powder 2 tablespoons 2 tablespoons 2 tablespoons...
  • Page 39 Olive & Rosemary Bread INGREDIENTS: 1.25kg 750g Water 470ml 375ml 310ml Olive oil tablespoons tablespoons 2 tablespoons Salt 2 teaspoons 2 teaspoons teaspoons Sugar 2 tablespoons 2 tablespoons tablespoons Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups Milk powder 2 tablespoons 2 tablespoons...

  • Page 40: Sweeter Flavoured Breads

    Sweeter flavoured bread Most of the recipes in this section have the addition of nuts, chocolate, sultanas or other flavour enhancing ingredients. This occurs mostly at the sound of the beeps. Therefore these recipes are not suitable to use on the Preset Timer.
  • Page 41 Rich Fruit Loaf INGREDIENTS: 1.25kg 750g Water 410ml 330ml 270ml tablespoons tablespoons 2 tablespoons Salt teaspoons teaspoons teaspoons Brown sugar 2 tablespoons 2 tablespoons tablespoons Bread Flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups Milk powder 2 tablespoons 2 tablespoons 2 tablespoons Bread improver...
  • Page 42 Tropical Pineapple Bread INGREDIENTS: 1.25kg 750g Water 410ml 330ml 270ml tablespoons tablespoons 2 tablespoons Salt teaspoons teaspoons teaspoons SPC Tropical spreadable fruit 3 tablespoons 3 tablespoons 2 tablespoons Bread Flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups Milk powder 2 tablespoons 2 tablespoons 2 tablespoons...
  • Page 43 Apple Ginger & Spice Bread INGREDIENTS: 1.25kg 750g Water 470ml 375ml 310ml 2 tablespoons 2 tablespoons tablespoons Salt 2 teaspoons 2 teaspoons teaspoons Sugar 2 tablespoons 2 tablespoons tablespoons Bread Flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups Milk powder 2 tablespoons 2 tablespoons...
  • Page 44 Cherry Ripe Bread INGREDIENTS: 1.25kg 750g Water 410ml 330ml 270ml tablespoons tablespoons 2 tablespoons Salt 2 teaspoons 2 teaspoons teaspoons Morello Cherry jam 3 tablespoons 3 tablespoons 2 tablespoons Bread Flour 750g/ 5 cups 600g/ 4 cups 450g/ 3cups Milk powder 2 tablespoons 2 tablespoons 2 tablespoons...

  • Page 45: Wholemeal Flavoured Breads

    Wholemeal Flavoured Bread Flavoured The breads in this section use ingredients such as wholewheat flour, rye and other grains or cereals. The Whole Wheat setting has been designed with this in mind, providing longer rising times to produce a loaf of bread lighter in texture and higher in volume.
  • Page 46 3 Grain Wholemeal Bread INGREDIENTS: 1.25kg 750g Water 470ml 375ml 310ml 2 tablespoons 2 tablespoons tablespoons Salt 2 teaspoons teaspoons teaspoons Brown sugar 3 tablespoons 2 tablespoons tablespoons Bread flour 450g/ 3 cups 375g/ 2 cups 300g/ 2 cups Wholemeal plain flour 300g/ 2 cups 225g/ 2 cups...
  • Page 47 Wheat Bran, Molasses & Rye Bran Bread INGREDIENTS: 2.5kg 750g Water 470ml 375ml 310ml tablespoons tablespoons 1 tablespoon Salt 2 teaspoons 2 teaspoons teaspoons Molasses tablespoons tablespoons 2 tablespoons Bread Flour 525g/ 3 cups 450g/ 3 cups 340g/ 2 cups Rye Flour 140g/ 1 cup 105g/...
  • Page 48 Honey Oats & Barley Bread INGREDIENTS: 1.25kg 750g Water 450ml 355ml 290ml 2 tablespoons 2 tablespoons tablespoons Salt 2 teaspoons 2 teaspoons teaspoons Honey 2 tablespoons 2 tablespoons tablespoons Bread flour 450g/ 3 cups 375g/ 2 cups 300g/ 2 cup Wholemeal plain flour 300g/ 2 cups 225g/ 1...
  • Page 49 Soy & Linseed Bread INGREDIENTS: 1.25kg 750g Water 470ml 375ml 310ml tablespoons tablespoons 2 tablespoons Salt teaspoons teaspoons 1 teaspoon Sugar tablespoons 2 tablespoons 1 tablespoon Bread flour 375g/ 2 cups 300g/ 2 cups 225g/ 1 cups Wholemeal plain flour 375g/ 2 cups 300g/ 2 cups...

  • Page 50: Rapid Bread

    Rapid Bread Basic White Loaf 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.
  • Page 51 Basic White Rapid Bread INGREDIENTS: 1.25kg 750g Water 470ml 375ml 310ml tablespoons tablespoons 2 tablespoons Salt 1 teaspoons 1 teaspoons 1 teaspoon Sugar 2 tablespoons 2 tablespoons 2 tablespoon Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups Milk powder 2 tablespoons 2 tablespoons...

  • Page 52: Dough

    Dough When the dough cycle is complete, remove the dough onto a lightly floured surface and knead for 1 minute by hand into a well-rounded form. Shape the dough following the recipe instructions. CHART SHOWING SEQUENCE FOR DOUGH DOUGH Total Cycle Time: 1.10hrs knead knead rise...
  • Page 53 Wholemeal Dough Sticky Cinnomon Rolls INGREDIENTS: 1. Take a quantity of Sweet Dough. Water 310ml 2. Roll dough out to a 40cm x 38cm square. Melt 3 tablespoons of butter. Brush half over dough. 2 tablespoons Combine 4 tablespoons brown sugar, 70g/ Salt 1 teaspoon cup finely chopped pecan nuts with 1...
  • Page 54 Apple Twist Ham and Pickle Scrolls 1. Take a quantity of Sweet Dough. 1. Roll out half a quantity of Multigrain Dough to a rectangle approximately 25 cm x 40 cm. 2. Roll dough out into a 30 cm x 50 cm Measure half way across the width, lightly rectangle.

  • Page 55: Pizza Dough

    Doughs Doughs Pizza Pizza Pizza Dough INGREDIENTS: Water 200ml Olive oil 1 tablespoon Salt 1 teaspoon Bread flour 375g/2 cups Tandaco Yeast teaspoons SETTING: DOUGH SUGGESTED TOPPINGS Tomato paste, mushrooms, capsicums, onions, tomatoes, capers, pineapple pieces, olives, herbs, salami, ham, anchovies, sardines, cheese (i.e.
  • Page 56 Focaccia INGREDIENTS: Water 250ml Olive oil 2 tablespoons Salt 1 teaspoon Sugar 2 teaspoons Bread flour 450g/3 cups Tandaco Yeast 2 teaspoons SETTING: DOUGH TOPPING Olive oil 3 tablespoons Rock salt 3 tablespoons Black Olives,sliced 4 tablespoons Handshaping For a thick Focaccia 1.

  • Page 57: Just Jam

    Just Just Jam Cycle Instructions For Best Results: Always use the exact amount of sugar, fruit and ● Jam Setta. Do not reduce sugar stated in recipes or use substitutes. Use only fresh, ripe fruit for best flavour and ● natural pectin level.
  • Page 58 Preparation of Jars for Jam Tomato & Pineapple Jam Soak jars in warm water until label is easy to INGREDIENTS: remove. Remove any wet cardboard liners form Tomatoes, peeled, seeded & lids of jars. Wash jars and lids well in hot, soapy finely chopped 300g water.
  • Page 59 Apricot & Pineapple Jam INGREDIENTS: Dried apricots, roughly chopped 300g Pineapple flesh, finely chopped 200g Sugar cups Lemon juice 2 tablespoons Jam Setta 2 teaspoons SETTING: JAM Two Fruit Marmalade INGREDIENTS: Oranges, sliced thinly 425g Lemons, sliced thinly 125g Sugar cups Lemon juice 2 tablespoons...

  • Page 60: Glazes And Butters

    Glazes & Butters Butters The following Glazes and Butters are easy and quick to prepare and will enhance the flavour of your breads. GLAZES PROCEDURE Place glaze ingredients into a small mixing bowl and combine well. When bread has finished baking, press Start/STOP.
  • Page 61 ICING BUTTERS Coconut Icing PROCEDURE Place ingredients into a small mixing bowl and 125g/ cup icing sugar combine well. 3 teaspoons butter Spread over sliced bread. teaspoon vanilla essence 4 tablespoons desiccated coconut Ginger-Pecan Butter 3-4 tablespoons hot water Combine icing sugar, butter, vanilla essence, 125g butter coconut and enough water to mix to a thin tablespoons ground ginger...

  • Page 62: Yeast Free And Muffin Breads

    Yeast Free Muffin Breads Muffin Breads CHART SHOWING SEQUENCE FOR YEAST FREE YEAST FREE Total cycle time: knead knead rise 1.44 hrs All recipes use local Australian 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.
  • Page 63 Plain White Damper Sun Dried Tomato & Pesto Bread Liquid Ingredients Liquid Ingredients Water 390ml Full-cream milk 250ml 3 tablespoons Oil from sun dried tomatoes 3 tablespoons Eggs 3 x 60g Dry Ingredients Bottled Pesto 4 tablespoons Bread flour 675g/ 4 cups Bread improver 1 teaspoon...
  • Page 64 Apricot & Macadamia Muffin Bread Soda Bread Liquid Ingredients. Liquid Ingredients Full-cream milk 60ml Buttermilk 625ml/ 2 cups Natural yogurt 3 tablespoons 3 tablespoons Eggs 2 x 60g Orange marmalade 2 tablespoons Dry Ingredients. Bread flour 675g/ 4 cups Dry Ingredients Bread improver 1 teaspoon White bread flour...
  • Page 65 Banana & Date Muffin Bread Liquid Ingredients Full-cream milk 100ml Butter, melted 4 tablespoons Mashed banana 265g/ 1 cup Eggs 3 x 60g Dry Ingredients Bread flour 190g/ 1 cups Self- raising flour 225g/ 1 cups Bread improver 1 teaspoon Brown sugar 220g/1 cups...

  • Page 66: Gluten Free Breads

    Wheat Bread, due to the ingredient properties used in each recipe. Your Breville Bread Master Big Loaf has been developed to make Gluten Free Bread with ease. The following recipes have been developed without using any grains or ingredients that contain gluten.
  • Page 67 Mock Light Rye Bread PLAIN GLUTEN FREE BREADS Liquid Ingredients Water 450ml PROCEDURE 3 tablespoons 1. Mix liquid ingredients together in a bowl. (Do not Eggs 3 x 60g use electric mixer as this will aerate the mixture.) Vinegar 1 teaspoon 2.
  • Page 68 Spicy Sultana Bread Flavoured Gluten Free Breads Liquid Ingredients PROCEDURE Water 450ml 1. Mix liquid ingredients together in a bowl. (Do not 3 tablespoons use electric mixer as this will aerate the mixture). Eggs 3 x 60g Vinegar 1 teaspoon 2.

  • Page 69: Pasta Dough

    Pasta Dough Pasta Dough INGREDIENTS Water 220ml Olive Oil 1 tablespoon Salt teaspoons Plain flour 300g/ 2 cups Semolina 170g/ 1 cup SETTING: PASTA Egg Pasta Dough INGREDIENTS Eggs, lightly beaten 5 x 60g Olive Oil 1 tablespoon Salt 1 teaspoon PROCEDURE: Plain flour 300g/ 2 cups...
  • Page 70 Lamb and Coriander Ravioli Pumpkin Gnocchi INGREDIENTS INGREDIENTS Pasta dough 1 Qty Pumpkin, peeled and grated 500g Lamb filling Plain flour 200g/ 1 cups Lean lamb mince 315g Eggs, lightly beaten 2 x 60g Minced garlic 1 teaspoon Salt 1 teaspoon Grated fresh Parmesan cheese 1 tablespoon...

  • Page 71: Prepackaged Bread Mixes

    Prepackaged Bread Mixes White prepackaged bread mix recipes All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales) for accuracy in producing 1.25kg, 1kg & 750g loaves of bread. PROCEDURE 1. Place ingredients into bread pan in the exact order listed in the recipe.
  • Page 72 Defiance White Bread Mix INGREDIENTS 1.25kg 750g Water 410ml 330ml 250ml Bread mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups Defiance yeast teaspoons teaspoons teaspoons SETTING: BASIC or BASIC RAPID Light, Medium or Dark. Kitchen Collection White Bread Mix INGREDIENTS 1.25kg 750g...
  • Page 73 TIP! A lighter textured bread can be achieved by using the Basic setting. Substituting a tablespoon of water with a tablespoon of oil will give a more tender crumb and browner crisper crust. Defiance Grain Bread Mix INGREDIENTS 1.25kg 750g Water 410ml 330ml...
  • Page 74 Wholemeal Prepackaged Bread Mixes All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales) for accuracy in producing 1.25kg, 1kg & 750g loaves of bread. PROCEDURE 1. Place ingredients into bread pan, in the exact order listed in the recipe. 2.
  • Page 75 Lowan Rye Bread Mix INGREDIENTS: 1.25kg 750g Water 450ml 360ml 270ml Bread mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups Lowan yeast 2 teaspoons 2 teaspoons teaspoons SETTING: WHOLEWHEAT, WHOLEWHEAT RAPID or BASIC Light, Medium or Dark. Fruit Bun Loaf Prepackaged Bread Mixes All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales) for accuracy in producing 1.25kg, 1kg &...
  • Page 76 Lowan Fruit Bun Bread Mix INGREDIENTS: 1.25kg 750g Water 450ml 380ml 290ml Bread mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups Lowan yeast 2 teaspoons 2 teaspoons teaspoons ADD AT THE BEEP: Dried fruit 150g/ 1cup 100g/ 75g/ SETTING: SWEET: Light, Medium or Dark New Zealand Customers Only Elfin White Bread Mix...
  • Page 77 THC Service Centre, Main Road, 3254 03 5231 5511 NEW ZEALAND DROUIN Maurie Collins TV Repairs, 8 Acacia St, 3818 03 5625 1828 BREVILLE N.Z. LTD ECHUCA Roy Vincent, 174 Annesley St, 3564 03 5482 1966 Mono Place, Ellerslie, Auckland 09 525 3466 GEELONG Julian’s Appliances, 78 Ryrie St, 3220...
  • Page 78 Notes Notes...
  • Page 79 Notes Notes...
  • Page 80 Notes Notes...

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