Breville RM-BBM800XL Instruction Book
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Breville RM-BBM800XL Instruction Book

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Breville Consumer Service Center
Website:
brevilleusa.com/certifi ed
Toll Free:
1-855-273-8456
Hours:
8am to 5pm (Pacifi c Time)
Monday through Friday, excluding holidays
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2012.
Due to continued product improvement, the products illustrated/photographed
in this booklet may vary slightly from the actual product.
Models RM-BBM800XL Issue - A12

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Summary of Contents for Breville RM-BBM800XL

  • Page 1 Hours: 8am to 5pm (Pacifi c Time) Monday through Friday, excluding holidays Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928. Copyright Breville Pty. Ltd. 2012. Due to continued product improvement, the products illustrated/photographed in this booklet may vary slightly from the actual product.
  • Page 2 Custom Loaf ™ Instruction Book RM-BBM800XL...
  • Page 3 CONGRATULATIONS On the purchase of your Breville Certifi ed Remanufactured Product...

  • Page 4: Table Of Contents

    Know your Breville Certifi ed Remanufactured Product Operating your Breville Certifi ed Remanufactured Product - Beginner’s Guide Optional Settings on your Breville Certifi ed Remanufactured Product - Using the PAUSE feature - Using the DELAY START button - Using the MODIFY button...

  • Page 5: Breville Recommends Safety Fi Rst

    BREVILLE RECOMMENDS SAFETY FIRST We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition, we ask that you exercise a degree of care when using any electrical appliance and...
  • Page 6 • The use of attachments not sold or recommended by outside of the pan. Breville may cause fi re, electric shock or injuries. • Do not underfi ll or overfi ll the bread pan as the bread may •...

  • Page 7: Short Cord Instructions

    SHORT CORD INSTRUCTIONS Your Breville appliance is fi tted with a short power supply cord as a safety precaution to prevent personal injury or property damage resulting from pulling, tripping or becoming entangled with a longer cord.

  • Page 8: Know Your Breville Certifi Ed Remanufactured

    KNOW your Breville Certifi ed Remanufactured Product...

  • Page 9: Know Your Breville Certifi Ed Remanufactured Product

    KNOW YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT Non-Stick Bread Pan with Handle Stainless Steel Housing Interior cavity (the baking chamber) contains the heating Drive Shaft (inside Bread Pan) element and drive mechanism. Wing-Nut (underside of Bread Pan) Ventilation Grills Removable Lid...

  • Page 10: Product

    KNOW YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT 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. LIGHT button Press and hold to illuminate the interior baking chamber.

  • Page 11: Product

    KNOW YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT 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 fl...

  • Page 13: Operating Your Breville Certifi Ed Remanufactured

    OPERATING your Breville Certifi ed Remanufactured Product - Beginner’s Guide...

  • Page 14: Operating Your Breville Certifi Ed Remanufactured Product - Beginner's Guide

    PAGE HEADER..OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT - 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 fi rst time, remove and the Bread Maker, page 10.

  • Page 15: Product

    OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT - 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 for Better Bread Making - Measuring and Weighing 1 phase.

  • Page 16: Product

    OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT - BEGINNER’S GUIDE NOTE There are three main types of domestic yeast available: Do not underfi ll or overfi ll the bread pan as the bread may not mix properly. The recipes in this book are −...

  • Page 17: Product

    OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT - BEGINNER’S GUIDE Ensure the bread pan is in the baking chamber. CRUSTY LOAF, SWEET, YEAST FREE and all DOUGH settings. You may notice the base of the dispenser fl ip Lift open the lid of the main stainless steel housing. The base open during the bread making cycle even when it is empty.

  • Page 18: Product

    OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT - BEGINNER’S GUIDE The table below outlines the different settings. SETTING PADDLE DESCRIPTION CRUST COLOR 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...

  • Page 19: Product

    OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT - BEGINNER’S GUIDE SETTING PADDLE DESCRIPTION CRUST COLOR LOAF SIZE MORE INFORMATION OPTIONS OPTIONS WHOLE Collapsible This is a setting for breads that contain more than LIGHT 1.0lb (0.5kg) Use the MODIFY button WHEAT 50% whole wheat, whole grain, or specialty fl...

  • Page 20: Product

    OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT - BEGINNER’S GUIDE SETTING PADDLE DESCRIPTION CRUST COLOR LOAF SIZE MORE INFORMATION OPTIONS OPTIONS GLUTEN Collapsible This is a setting for breads that contain gluten free LIGHT 2.0lb (1.0kg) Use the MODIFY button FREE fl...

  • Page 21: Product

    OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT - BEGINNER’S GUIDE SETTING PADDLE DESCRIPTION CRUST COLOR LOAF SIZE MORE INFORMATION OPTIONS OPTIONS SWEET Collapsible This is a setting for breads high in sugar, fats Not applicable 1.0lb (0.5kg) Use the MODIFY button to see and proteins.

  • Page 22: Product

    OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT - BEGINNER’S GUIDE SETTING PADDLE DESCRIPTION CRUST COLOR 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...

  • Page 23: Product

    OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT - BEGINNER’S GUIDE SETTING PADDLE DESCRIPTION CRUST COLOR 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.

  • Page 24: Product

    OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT - 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 1.0lb the recommended temperatures and times for the PREHEAT, (0.5kg), 1.5lb (0.75kg), 2.0lb (1.0kg) or 2.5lb (1.25kg)

  • Page 25: Product

    OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT - 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.

  • Page 26: Product

    OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT - BEGINNER’S GUIDE PHASE DESCRIPTION NOTES RISE 1 The RISE phase, also known as ‘proofi ng’, 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.
  • Page 27 OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT - 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 28: Product

    OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT - 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 29: Product

    OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT - 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 suffi ciently, place the bread onto power outlet.

  • Page 31: Optional Settings On Your Breville Certifi Ed

    OPTIONAL SETTINGS on your Breville Certifi ed Remanufactured Product...

  • Page 32: 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 fi...
  • Page 33 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 34: Using The Delay Start Button

    Refer to Steps 1-9, ‘Operating your bread pan. Once the correct time has lapsed, the cycle Breville Bread Maker – Beginners Guide’, page 13. will automatically begin. The LCD screen will indicate REMAINING and the time remaining until the loaf is ready.

  • Page 35: Using The Modify Button

    CUSTOM setting’, page 36. Using the SELECT push-dial, select the desired setting, crust color 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.
  • Page 36 OPTIONAL SETTINGS – MODIFY BUTTON The table below outlines the possible modifi cations 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...

  • Page 37: Using The Custom Setting

    OPTIONAL SETTINGS – CUSTOM SETTING Using the CUSTOM setting We recommend that for your own reference, you record The preset, recommended temperatures and times for the the custom recipe number and recipe, along with a log of PREHEAT, KNEAD, RISE, PUNCH-DOWN, BAKE and KEEP the temperatures and times in the charts provided at the WARM phases can be modifi...
  • Page 38 OPTIONAL SETTINGS – CUSTOM SETTING Once all the phases have been modifi ed to suit your preferences, CUSTOM and the MODIFY button surround will no longer fl ash. The LCD screen will indicate the newly programmed cycle time. To activate the cycle, press the START | PAUSE button. Alternatively, to activate the Delay Start feature, press the DELAY START button.

  • Page 39: Tips For Better Bread Making

    TIPS FOR BETTER BREAD MAKING...
  • Page 40 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 nested plastic or metal dry measuring accurately measuring and weighing ingredients. The bread cups and spoons.
  • Page 41 TIPS FOR BETTER BREAD MAKING As a general guide: MEASUREMENT CONVERSION CHART Bread machine recipes often call for some less common 1 cup bread fl our = 5 ounces measurements such as an ⁄ cup. Use this chart to familiarize 1 cup whole wheat fl...
  • Page 42 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 43: The Vital Ingredients

    THE VITAL INGREDIENTS...
  • Page 44 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 45 THE VITAL INGREDIENTS Keep fl our in a secure, airtight container. Keep whole wheat Self-Rising Flour fl ours stored in the refrigerator, freezer or a cool area to prevent Self-rising fl our is not recommended for bread machine them from becoming rancid. There is no need to sift fl our when baking as it contains leavening ingredients that interfere with bread machine baking, however it is necessary that it comes to bread making.
  • Page 46 THE VITAL INGREDIENTS Milk Glaze Brush milk or cream over just-baked bread for a softer, shiny crust. We recommend adding vital wheat gluten to Instant Yeast (also known as quick-rise yeast, rapid-rise yeast, Sweet Icing Glaze fast-rising yeast, fast-acting yeast or bread machine Mix 1 cup sifted confectioner’s sugar with 1 to 2 tablespoons yeast) when using the BASIC RAPID and WHOLE of milk until smooth.
  • Page 47 THE VITAL INGREDIENTS SUGAR As a general guide, when using the RAPID settings: 2.5lb loaf size = substitute Active Dry Yeast for 3½ teaspoons Sugar provides food for the yeast, sweetness and fl avor to the Instant Yeast crumb and helps brown the crust. White sugar, brown sugar, 2.0lb loaf size = substitute Active Dry Yeast for 3 teaspoons honey and golden syrup are all suitable to use.
  • Page 48 THE VITAL INGREDIENTS If this is true, your yeast is active and should be used in your recipe immediately. Remember to deduct a ½ cup of liquid from the recipe to adjust for the water used in this test. If the yeast did not rise to the 1-cup mark, your yeast has little or no activity.

  • Page 49: Care & Cleaning

    CARE & CLEANING...
  • Page 50 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 51 CARE & CLEANING Cleaning the Bread Pan Cleaning the Paddle Half fi ll the bread pan with warm soapy water. A non- Wash the collapsible paddle and fi xed paddle with warm abrasive liquid cleanser or mild spray solution may be used. soapy water and a soft cloth.
  • Page 52 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 53: Troubleshooting

    TROUBLESHOOTING...
  • Page 54 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 fi nished bread does not exceed the bread pan capacity. Use made in this machine? only recipes with similar quantities of ingredients.
  • Page 55 TROUBLESHOOTING INGREDIENTS PROBLEM EASY SOLUTION Can I use home-ground or • Depending on the coarseness of the fl our, results may not be satisfactory. For best results, we recommend using a blend of bread fl our and home-milled fl our. Ensure not to grind the home-milled fl...
  • Page 56 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 57 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 fl our is used. Check the method of weighing/measuring the ingredients. Too much yeast, water or other liquid ingredients, bread collapse? or insuffi...
  • Page 58 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 phase.
  • Page 59 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 identifi ed by the row of steam vents. Push in the base until it clicks into place. Nut Dispenser is open.
  • Page 60 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 Phase There is no movement in the bread pan during the PREHEAT phase.
  • Page 61 TROUBLESHOOTING PROBLEM DAMP OR LOAF RISES LOAF RISES LOAF IS MOVEMENT STICKY TOO HIGH THEN FALLS SHORT & IN BREAD LOAF DENSE Water Not enough Check dough consistency during the KNEAD 2 phase, see page 24. If it is too dry, add liquid (80°F/27°C), ½ to 1 tablespoon at a time.
  • Page 62 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 63: Recipes

    RECIPES...
  • Page 64 BASIC Almost any BASIC recipe, including the ones on the following pages, can be modifi ed for use with the BASIC RAPID setting. To reduce the total cycle time by approx. 1 hour, select the BASIC RAPID setting. Follow the recipe and instructions for the BASIC version, however replace the Active Dry Yeast with Instant (aka Quick-Rise, Rapid Rise) or Bread Machine Yeast and add the vital wheat gluten as it helps produce a better result during the shorter RISE phase.
  • Page 65 BASIC - BASIC WHITE BREAD BREAD NAME Basic White Bread SETTING Basic PADDLE Collapsible CRUST COLOR OPTIONS Light, Medium, Dark DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Water, 80°F (27°C) 1¾ cups + 1 tablespoon 1½ cups 1 cup + 2 tablespoons ¾...
  • Page 66 BASIC - ROSEMARY OLIVE OIL BREAD BREAD NAME Rosemary Olive Oil Bread SETTING Basic PADDLE Collapsible CRUST COLOR OPTIONS Light, Medium, Dark DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Water, 80°F (27°C) 1¾ cups + 1 tablespoon 1½...
  • Page 67 BASIC - POTATO SOUR CREAM AND CHIVES BREAD NAME Potato Sour Cream and Chives SETTING Basic PADDLE Collapsible CRUST COLOR OPTIONS Light, Medium, Dark DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Potato water, 80°F (27°C) 1 cup ¾...
  • Page 68 BASIC - BREAD FOR STUFFING BREAD NAME Bread for Stuffi ng SETTING Basic PADDLE Collapsible CRUST COLOR OPTIONS Light, Medium, Dark DELAY START This bread can be used as a INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS stuffi ng for chicken and turkey. All the fl...
  • Page 69 BASIC - PB & J BREAD BREAD NAME PB & J Bread SETTING Basic PADDLE Collapsible CRUST COLOR OPTIONS Light, Medium, Dark DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Water, 80°F (27°C) 2 cups 1M cups 1¼ cups ¾...
  • Page 70 BASIC - PB & J BREAD Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed, except for the jam. Secure the bread pan inside the baking chamber. Place the peanuts into the Automatic Fruit & Nut Dispenser. Select the BASIC setting, desired crust color and loaf size.
  • Page 71 BASIC - CHEDDAR CHEESE AND JALAPEÑO CORN BREAD BREAD NAME Cheddar Cheese and Jalapeño Corn Bread SETTING Basic PADDLE Collapsible CRUST COLOR OPTIONS Light, Medium, Dark DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Water, 80°F (27°C) 1½ cups 1¼...
  • Page 72 BASIC - MILK & HONEY BREAD BREAD NAME Milk & Honey Bread SETTING Basic PADDLE Collapsible CRUST COLOR OPTIONS Light, Medium, Dark DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Milk, scalded and cooled to 80°F (27°C) 1M cups 1½...
  • Page 73 BASIC - OATMEAL BREAD BREAD NAME Oatmeal Bread SETTING Basic PADDLE Collapsible CRUST COLOR OPTIONS Light, Medium, Dark DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Water, 80°F (27°C) 1¾ cups 1L cups + 2 teaspoons 1 cup + 1 tablespoon M cup + 1 tablespoon Unsalted butter, ½"...
  • Page 74 WHOLE WHEAT Almost any WHOLE WHEAT recipe, including the ones on the following pages, can be modifi ed for use with the WHOLE WHEAT RAPID setting. To reduce the total cycle time by approx. 1 hour, select the WHOLE WHEAT RAPID setting. Follow the recipe and instructions for the WHOLE WHEAT version, however replace the Active Dry Yeast with Instant (aka Quick-Rise, Rapid Rise) or Bread Machine Yeast and add the vital wheat gluten as it helps produce a better result during the shorter RISE phase.
  • Page 75 PAGE HEADER..WHOLE WHEAT - WHOLE WHEAT BREAD BREAD NAME Whole Wheat Bread SETTING Whole Wheat PADDLE Collapsible CRUST COLOR OPTIONS Light, Medium, Dark DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Water, 80°F (27°C) 1¾ cups + 1 tablespoon 1½...
  • Page 76 WHOLE WHEAT - HONEY WHOLE WHEAT CINNAMON RAISIN BREAD NAME Honey Whole Wheat Cinnamon Raisin SETTING Whole Wheat PADDLE Collapsible CRUST COLOR OPTIONS Light, Medium, Dark DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Water, 80°F (27°C) 1¾ cups 1L cups + 1 tablespoon 1 cup M cup...
  • Page 77 WHOLE WHEAT - SUNFLOWER & FLAX SEED BREAD BREAD NAME Sunfl ower & Flax Seed Bread SETTING Whole Wheat PADDLE Collapsible CRUST COLOR OPTIONS Light, Medium, Dark DELAY START Ensure the collapsible paddle is INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS securely attached and in the upright position before adding ingredients 1.25KG 0.75KG...
  • Page 78 WHOLE WHEAT - MULTIGRAIN BREAD BREAD NAME Multigrain Bread SETTING Whole Wheat PADDLE Collapsible CRUST COLOR OPTIONS Light, Medium, Dark DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Water, 80°F (27°C) 1¾ cups + 1 tablespoon 1½ cups 1 cup + 2 tablespoons ¾...
  • Page 79 WHOLE WHEAT - BRAN BREAD BREAD NAME Bran Bread SETTING Whole Wheat PADDLE Collapsible CRUST COLOR OPTIONS Light, Medium, Dark DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Water, 80°F (27°C) 2 cups 1M cups 1¼ cups ¾ cup Molasses ¼...
  • Page 80 WHOLE WHEAT - PUMPERNICKEL BREAD BREAD NAME Pumpernickel Bread SETTING Whole Wheat PADDLE Collapsible CRUST COLOR OPTIONS Light, Medium, Dark DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Water, 80°F (27°C) 1¾ cups + 2 tablespoons 1½ cups 1 cup + 1 tablespoon ¾...
  • Page 81 WHOLE WHEAT - RYE BREAD BREAD NAME Rye Bread SETTING Whole Wheat PADDLE Collapsible CRUST COLOR OPTIONS Light, Medium, Dark DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Water, 70°F (21°C) 1¾ cups + 1 tablespoon 1½ cups 1 cup + 2 tablespoons ¾...
  • Page 82 GLUTEN FREE...
  • Page 83 GLUTEN FREE - BANANA WALNUT BREAD BREAD NAME Gluten Free Banana Walnut Bread SETTING Gluten Free PADDLE Collapsible CRUST COLOR OPTIONS Light, Medium, Dark DELAY START Gluten free bread making is very unique and requires a slightly INGREDIENTS 2.5LBS 2.0LBS different procedure.
  • Page 84 GLUTEN FREE - MOCK PUMPERNICKEL BREAD BREAD NAME Gluten Free Mock Pumpernickel Bread SETTING Gluten Free PADDLE Collapsible CRUST COLOR OPTIONS Light, Medium, Dark DELAY START Gluten free bread making is very unique and requires a INGREDIENTS 2.5LBS 2.0LBS slightly different procedure. 1.25KG Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread...
  • Page 85 GLUTEN FREE - CHESTNUT BREAD BREAD NAME Gluten Free Chestnut Bread SETTING Gluten Free PADDLE Collapsible CRUST COLOR OPTIONS Light, Medium, Dark DELAY START Gluten free bread making is very unique and requires a INGREDIENTS 2.5LBS 2.0LBS slightly different procedure. 1.25KG Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread...
  • Page 86 CRUSTY LOAF To retain a crisp crust, it is especially important on the CRUSTY LOAF setting to remove the bread pan before the KEEP WARM phase. The bread should then be immediately transferred to a wire rack to cool. To turn off the KEEP WARM phase, or to reduce the 60 minute keep warm time, refer to ‘Using the MODIFY button’, page 34.
  • Page 87 CRUSTY LOAF - FRENCH BREAD BREAD NAME French Bread SETTING Crusty Loaf PADDLE Collapsible CRUST COLOR OPTIONS Preset DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Water, 80°F (27°C) 1¾ cups + 1 tablespoon 1½ cups 1 cup + 2 tablespoons ¾...
  • Page 88 CRUSTY LOAF - OLIVE AND ROASTED GARLIC BREAD BREAD NAME Olive and Roasted Garlic Bread SETTING Crusty Loaf PADDLE Collapsible CRUST COLOR OPTIONS Preset DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG BIGA Water, 80°F (27°C) ¼ cup 3 tablespoons 2¼...
  • Page 89 CRUSTY LOAF - OLIVE AND ROASTED GARLIC BREAD FILLING 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Roasted garlic* 1 whole bulb ¾ bulb ½ bulb L bulb Pitted black Mediterranean olives 1 cup ¾ cup ½ cup L cup Making the Biga In a small bowl, combine the water, fl...
  • Page 90 CRUSTY LOAF - CLASSIC SOURDOUGH BREAD BREAD NAME Classic Sourdough Bread SETTING Crusty Loaf PADDLE Collapsible CRUST COLOR OPTIONS Preset DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Starter* 1¼ cups 1 cup ¾ cup ½ cup Water, 80°F (27°C) ¾...
  • Page 91 CRUSTY LOAF - CLASSIC SOURDOUGH BREAD Making the Starter Day 1: Mix 1 teaspoon fl our 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 fl our and 1 teaspoon water. Cover with plastic wrap and set aside at room temperature. Day 3: Stir in 2 teaspoons fl...
  • Page 92 CRUSTY LOAF - RUSTIC PROSCIUTTO AND PROVOLONE BREAD BREAD NAME Rustic Prosciutto and Provolone Bread SETTING Crusty Loaf PADDLE Collapsible CRUST COLOR OPTIONS Preset DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Water, 80°F (27°C) 2 cups 1M cups 1¼...
  • Page 93 CRUSTY LOAF - SUNDRIED TOMATO & FETA CHEESE BREAD BREAD NAME Sundried Tomato & Feta Cheese Bread SETTING Crusty Loaf PADDLE Collapsible CRUST COLOR OPTIONS Preset DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Water, 80°F (27°C) 1M cups 1½...
  • Page 94 CRUSTY LOAF - PESTO & PINE NUT BREAD BREAD NAME Pesto & Pine Nut Bread SETTING Crusty Loaf PADDLE Collapsible CRUST COLOR OPTIONS Preset DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Water, 80°F (27°C) 1M cups 1L cups 1 cup M cup Olive oil...
  • Page 95 SWEET...
  • Page 96 SWEET BREAD - FIG AND WALNUT BREAD BREAD NAME Fig and Walnut Bread SETTING Sweet PADDLE Collapsible CRUST COLOR OPTIONS Preset DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG BIGA Water, 80°F (27°C) ¼ cup 3 tablespoons 2 ¼ tablespoons 1½...
  • Page 97 SWEET BREAD - FIG AND WALNUT BREAD INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG FILLING Dried fi gs, roughly chopped 1 cup ¾ cup ½ cup ¼ cup Toasted walnuts ¾ cup M cup ½ cup L cup Orange liqueur or orange juice 2 tablespoons 1½...
  • Page 98 SWEET BREAD - MAPLE PECAN BREAD BREAD NAME Maple Pecan Bread SETTING Sweet PADDLE Collapsible CRUST COLOR OPTIONS Preset DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Water, 80°F (27°C) 1M cups 1L cups 1 cup M cup Pure maple syrup L cup 4 tablespoons...
  • Page 99 SWEET BREAD - APRICOT, ALMOND AND CARDAMON BREAD BREAD NAME Apricot, Almond and Cardamon Bread SETTING Sweet PADDLE Collapsible CRUST COLOR OPTIONS Preset DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Water, 80°F (27°C) 1½ cups 1¼ cups 1 cup + 1 tablespoon ½...
  • Page 100 SWEET BREAD - CHOCOLATE HAZELNUT BREAD BREAD NAME Chocolate Hazelnut Bread SETTING Sweet PADDLE Collapsible CRUST COLOR OPTIONS Preset DELAY START INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS 1.25KG 0.75KG 0.5KG Milk, 80°F (27°C) 1 cup ¾ cup ½ cup + 1 teaspoon L cup + 1 teaspoon Sour cream ½...
  • Page 101 YEAST FREE...
  • Page 102 YEAST FREE - IRISH SODA BREAD BREAD NAME Yeast Free Irish Soda Bread SETTING Yeast Free PADDLE Collapsible DELAY START INGREDIENTS Buttermilk 2 cups Egg, 2oz (60g), at room temperature, beaten Unsalted butter, melted 3 tablespoons Sugar, granulated ¼ cup Salt 1 teaspoon Unbleached all purpose fl...
  • Page 103 YEAST FREE - GLUTEN FREE LEMON LIME LOAF BREAD NAME Gluten Free Lemon Lime Loaf SETTING Yeast Free PADDLE Collapsible DELAY START INGREDIENTS Egg, 2oz (60g), at room temperature, beaten Coconut milk L cup Lemon juice 3 tablespoons Lime juice 3 tablespoons Unsalted butter, melted ¼...
  • Page 104 YEAST FREE - CRANBERRY ORANGE LOAF BREAD NAME Cranberry Orange Loaf SETTING Yeast Free PADDLE Collapsible DELAY START INGREDIENTS Egg, 2oz (60g), at room temperature, beaten Milk, 80°F (27°C) L cup Orange juice L cup Unsalted butter, melted L cup Orange zest 1 tablespoon Sugar, granulated...
  • Page 105 YEAST FREE - LU-LU’S TRES LECHES CAKE BREAD NAME Lu-Lu’s Tres Leches Cake SETTING Yeast Free PADDLE Collapsible DELAY START INGREDIENTS Egg, 2oz (60g), at room temperature, beaten Milk, 80°F (27°C) ½ cup Vegetable oil L cup Pure vanilla extract 1 teaspoon Sugar, granulated ¾...
  • Page 106 YEAST FREE - LU-LU’S TRES LECHES CAKE MILK SOAKER Milk 1 cup Sweetened condensed milk ½ can Evaporated milk ½ can Pure vanilla extract 1 teaspoon Heavy whipping cream ¾ cup Sugar, granulated L cup In a small bowl, whisk together the milk, sweetened condensed milk, evaporated milk, vanilla extract, heavy whipping cream and sugar. Place cooled loaf in a rectangle dish with sides.
  • Page 107 DOUGH...
  • Page 108 DOUGH - CORINNA’S BRIOCHE BREAD NAME Corinna’s Brioche SETTING Dough-Bread PADDLE Collapsible DELAY START INGREDIENTS Eggs, 2oz (60g), at room temperature Milk, 80°F (27°C) ½ cup Salt 1¼ teaspoons Sugar, granulated 3 tablespoons Bread fl our 2¾ cups Vital wheat gluten 1 tablespoon Yeast: Active Dry 2¼...
  • Page 109 DOUGH - HAMBURGER BUNS BREAD NAME Hamburger Buns SETTING Dough-Bread PADDLE Collapsible DELAY START INGREDIENTS OPTIONAL TOPPING SPONGE Sesame seeds, or coarse sea salt Milk, 80°F (27°C) ¾ cup Egg wash: 1 egg + 1 tablespoon water, beaten Sugar, granulated ½...
  • Page 110 DOUGH - CINNAMON BUNS BREAD NAME Cinnamon Buns SETTING Dough-Bread PADDLE Collapsible DELAY START INGREDIENTS CREAM CHEESE FROSTING Milk, 80°F (27°C) 1 cup Cream cheese, room temperature 4 oz. Eggs, 2oz (60g), at room temperature, beaten Butter, softened 3 tablespoons Unsalted butter, ½"...
  • Page 111 DOUGH - PIZZA DOUGH BREAD NAME Pizza Dough SETTING Dough-Pizza PADDLE Collapsible DELAY START INGREDIENTS Water, 80°F (27°C) ¾ cup + 2 tablespoons Olive oil, extra virgin 2 tablespoons Salt 1 teaspoon Sugar, granulated ½ teaspoon Bread fl our 1¾ cups Whole wheat fl...
  • Page 112 DOUGH - FOCACCIA DOUGH BREAD NAME Focaccia Dough SETTING Dough-Pizza PADDLE Collapsible DELAY START INGREDIENTS SUGGESTED TOPPINGS BIGA INGREDIENTS Onions, caramelized Water 55°F (13°C) ¼ cup Black olives Bread fl our ¾ cup Tomatoes, thinly sliced Yeast: Active Dry pinch Coarse sea salt DOUGH Basil, dried...
  • Page 113 DOUGH - WHOLE WHEAT PASTA DOUGH BREAD NAME Whole Wheat Pasta Dough SETTING Dough-Pasta PADDLE Collapsible DELAY START INGREDIENTS Eggs, 2oz (60g), at room temperature, beaten Whole wheat fl our 2 cups Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber.
  • Page 114 DOUGH - EGG PASTA DOUGH BREAD NAME Egg Pasta Dough SETTING Dough-Pasta PADDLE Collapsible DELAY START INGREDIENTS Eggs, 2oz (60g), at room temperature, beaten Unbleached all purpose fl our 2 cups Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber.
  • Page 115 DOUGH - EGG FREE SEMOLINA PASTA DOUGH BREAD NAME Egg Free Semolina Pasta Dough SETTING Dough-Pasta PADDLE Collapsible DELAY START INGREDIENTS Water ¾ cup + 2 tablespoons Unbleached all purpose fl our 2 cups Semolina fl our 1 cup Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber.
  • Page 116 DOUGH - SPINACH PASTA DOUGH BREAD NAME Spinach Pasta Dough SETTING Dough-Pasta PADDLE Collapsible DELAY START INGREDIENTS Eggs, 2oz (60g), at room temperature, beaten Unbleached all purpose fl our 2 cups Cooked spinach, chopped fi ne, squeezed dry 2 tablespoons Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed.
  • Page 118 JAM - PEACH MELBA JAM NAME Peach Melba Jam SETTING PADDLE Fixed DELAY START INGREDIENTS Lemon juice ¼ cup Peaches, ripe, mashed 3 cups Raspberries 1 cup Sugar, granulated 3 cups Ensure the fi xed paddle is securely attached before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber.
  • Page 119 JAM - STRAWBERRY COULIS NAME Strawberry Coulis SETTING PADDLE Fixed DELAY START INGREDIENTS Lemon juice ¼ cup Strawberries, fresh, small dice 2 cups Sugar, granulated 1 cup Ensure the fi xed paddle is securely attached before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber.
  • Page 120 JAM - KETCHUP NAME Ketchup SETTING PADDLE Fixed DELAY START INGREDIENTS Apple cider vinegar ½ cup Olive oil 1 tablespoon Molasses 2 tablespoons Unsalted butter, ½” pieces at room temperature 2 tablespoons Whole canned tomatoes 28oz can Tomato paste 2 tablespoons Cooking onion, small dice ¾...
  • Page 121 JAM - MANGO CHUTNEY NAME Mango Chutney SETTING PADDLE Fixed DELAY START INGREDIENTS Apple cider vinegar ¾ cup Lime juice ¼ cup Salt 1 teaspoon Sugar, granulated ½ cup Sweet onion, fi nely chopped ¼ cup Green pepper ½ cup Ginger, freshly grated 2 tablespoons Mustard seeds...

  • Page 122: Custom Recipe Charts

    CUSTOM RECIPE CHARTS...
  • Page 123 CUSTOM RECIPE CHARTS Custom Recipe #: _________________________________________ INGREDIENTS ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Color: ______________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ PREHEAT Temperature PREHEAT Time KNEAD 1 Time NOTES KNEAD 2 Time ________________________________________________________ RISE Temperature ________________________________________________________ RISE 1 Time...
  • Page 124 CUSTOM RECIPE CHARTS Custom Recipe #: _________________________________________ INGREDIENTS ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Color: ______________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ PREHEAT Temperature PREHEAT Time KNEAD 1 Time NOTES KNEAD 2 Time ________________________________________________________ RISE Temperature ________________________________________________________ RISE 1 Time...
  • Page 125 CUSTOM RECIPE CHARTS Custom Recipe #: _________________________________________ INGREDIENTS ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Color: ______________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ PREHEAT Temperature PREHEAT Time KNEAD 1 Time NOTES KNEAD 2 Time ________________________________________________________ RISE Temperature ________________________________________________________ RISE 1 Time...
  • Page 126 CUSTOM RECIPE CHARTS Custom Recipe #: _________________________________________ INGREDIENTS ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Color: ______________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ PREHEAT Temperature PREHEAT Time KNEAD 1 Time NOTES KNEAD 2 Time ________________________________________________________ RISE Temperature ________________________________________________________ RISE 1 Time...
  • Page 127 CUSTOM RECIPE CHARTS Custom Recipe #: _________________________________________ INGREDIENTS ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Color: ______________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ PREHEAT Temperature PREHEAT Time KNEAD 1 Time NOTES KNEAD 2 Time ________________________________________________________ RISE Temperature ________________________________________________________ RISE 1 Time...
  • Page 128 CUSTOM RECIPE CHARTS Custom Recipe #: _________________________________________ INGREDIENTS ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Color: ______________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ PREHEAT Temperature PREHEAT Time KNEAD 1 Time NOTES KNEAD 2 Time ________________________________________________________ RISE Temperature ________________________________________________________ RISE 1 Time...
  • Page 129 CUSTOM RECIPE CHARTS Custom Recipe #: _________________________________________ INGREDIENTS ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Color: ______________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ PREHEAT Temperature PREHEAT Time KNEAD 1 Time NOTES KNEAD 2 Time ________________________________________________________ RISE Temperature ________________________________________________________ RISE 1 Time...
  • Page 130 CUSTOM RECIPE CHARTS Custom Recipe #: _________________________________________ INGREDIENTS ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Color: ______________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ PREHEAT Temperature PREHEAT Time KNEAD 1 Time NOTES KNEAD 2 Time ________________________________________________________ RISE Temperature ________________________________________________________ RISE 1 Time...
  • Page 131 CUSTOM RECIPE CHARTS Custom Recipe #: _________________________________________ INGREDIENTS ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Color: ______________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ PREHEAT Temperature PREHEAT Time KNEAD 1 Time NOTES KNEAD 2 Time ________________________________________________________ RISE Temperature ________________________________________________________ RISE 1 Time...
  • Page 132 CUSTOM RECIPE CHARTS Custom Recipe #: _________________________________________ INGREDIENTS ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Color: ______________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ PREHEAT Temperature PREHEAT Time KNEAD 1 Time NOTES KNEAD 2 Time ________________________________________________________ RISE Temperature ________________________________________________________ RISE 1 Time...

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