Breville BEM800 Instruction Booklet
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Breville BEM800 Instruction Booklet

The scraper mixer pro
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Breville Customer Service Center
Australian Customers
Mail:
PO Box 22
Botany, NSW, 2019
AUSTRALIA
Phone: 1300 139 798
Fax:
(02) 9384 9601
Email: Customer Service:
askus@breville.com.au
www.breville.com.au
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Due to continued product improvement, the products illustrated/photographed
in this brochure may vary slightly from the actual product.
New Zealand Customers
Mail:
Phone: 0800 273 845
Fax:
Email: Customer Service:
Copyright Breville Pty. Ltd. 2010.
Model BEM800 Issue - C10
Private Bag 94411
Greenmount, Auckland
NEW ZEALAND
0800 288 513
askus@breville.com.au

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Summary of Contents for Breville BEM800

  • Page 1 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 brochure may vary slightly from the actual product.
  • Page 2 CONGRATULATIONS On the purchase of your new Breville Fast Slow Cooker™ the Scraper Mixer Pro Instruction Booklet Suits all BEM800 models...
  • Page 3 CONGRATULATIONS on the purchase of your new Breville Scraper Mixer Pro...

  • Page 4: Table Of Contents

    CONTENTS Breville recommends safety first Know your Breville Scraper Mixer Pro Assembly & operation Care, cleaning and storage Measuring and weighing Hints and tips The vital ingredients Troubleshooting Recipes...

  • Page 5: 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 6 BREvILLE RECOMMENdS SAFETy FIRST Control Dial is in the ‘Off” position, the appliance is switched off at the power outlet and unplugged before unlocking the mixer motor head and moving into the upright position. The beater, whisk or dough hook should be released from...

  • Page 7: Important Safeguards For All Electrical Appliances

    To avoid a hazard do not use the appliance if power cord, power plug or appliance becomes damaged in any way. Return the entire appliance to the nearest authorised Breville Service Centre for examination and/or repair. • Any maintenance other than cleaning should be performed at an authorised Breville Service Centre.

  • Page 8: Know Your Breville

    KNOW your Breville Scraper Mixer Pro...

  • Page 9: Scraper Mixer Pro

    KNOW yOUR BREvILLE SCRAPER MIxER PRO Motor head Powerful motor for according to a specified time on a recipe thorough mixing results or set to count up to asses mixing time 4.7L stainless steel mixing bowl Pause function rotate dial to “pause”...
  • Page 10 KNOW yOUR BREvILLE SCRAPER MIxER PRO ABOUT yOUR SCRAPER BEATER Splash guard prevents ingredients from splattering out of the bowl The Breville Scraper Beater folds ingredients Flat beater thoroughly mixes a variety and continuously scrapes down the sides and bottom of the bowl for exceptionally thorough of mixtures such as cake and biscuit mixing.

  • Page 11: Assembly & Operation

    ASSEMBLy & OPERATION of your Breville Scraper Mixer Pro...
  • Page 12 ASSEMBLy & OPERATION ASSEMBLING THE MIxER Before using your Breville Scraper Mixer Pro for the first time, remove any packaging material and promotional labels. Ensure the speed control dial is in the ‘Off’ position, the mixer is switched off at the power outlet and the power cord is unplugged.
  • Page 13 Planetary Mixing Action By replicating a similar mixing action used by commercial mixers in bakeries and patisseries, The Breville Scraper Mixer Pro head rotates around the bowl whilst rotating the beater in the opposite direction. This ensures a superior and Fig. 1...
  • Page 14 ASSEMBLy & OPERATION THE COUNT-UP TIMER NOTE The count-up timer is especially useful If the mixer has not been used for 3 to gauge mixing time. You can monitor minutes it will automatically change the time it takes to thoroughly mix the from 'Stand by mode' to a power ingredients, so that the next time you mix saving 'OFF mode' and the illuminated...
  • Page 15 ASSEMBLy & OPERATION THE COUNT-dOWN TIMER NOTE The count-down timer is especially useful The maximum time displayed on the for any recipe that specifies the length timer is 59:59 (fifty nine minutes, of time ingredients should be mixed. fifty-nine seconds). The mixer will For example, if a recipe reads, “beat for 3 automatically switch Off at 59 minutes,”...
  • Page 16 ASSEMBLy & OPERATION MOTOR HEAd SAFETy CUT-OFF THERMO CUT-OFF – TEMPERATURE OvERLOAd The mixer is equipped with a motor head safety cut-off. If the motor head is lifted at The mixer is equipped with a self-resetting any time while the mixer motor is switched safety device which safeguards against on, the safety cut-off will automatically overheating the motor with excessive...
  • Page 17 ASSEMBLy & OPERATION Remove the beater/dough hook/whisk WARNING attachment by holding the mixer motor head and pressing the attachment Avoid contact with beater/dough hook/ upwards on the spindle. Turn the whisk during operation. Keep hands, attachment anticlockwise to release it hair, clothing, spatulas and other from the pin on the spindle.

  • Page 19: Care, Cleaning And Storage

    CARE, CLEANING & STORAGE of your Breville Scraper Mixer Pro...
  • Page 20 STORAGE mixer stand with a soft, damp cloth then dry thoroughly. Your Breville Scraper Mixer Pro should be Wipe any excess food particles from the kept in a convenient position on your kitchen power cord. Wash the bowl, beater, dough bench top or in an accessible cupboard.

  • Page 21: Measuring And Weighing

    MEASURING & WEIGHING for your Breville Scraper Mixer Pro...
  • Page 22 Care should be taken when weighing and METRIC WEIGHING SCALES measuring ingredients to achieve accuracy For consistent results it is recommended and consistency. that a Breville kitchen scale (for details visit www.breville.com.au) be used to weigh AUSTRALIAN METRIC larger quantities as they provide greater MEASUREMENTS accuracy than measuring cups.
  • Page 23 MEASURING & WEIGHING The following oven temperature settings are included as a guide. These settings may need to be adjusted to suit the individual oven. THERMOSTAT SETTINGS °C ELECTRIC °F °C GAS °F GAS MARK dESCRIPTION OF OvEN TEMPERATURES Very slow 120 120 Slow...

  • Page 25: Hints And Tips

    HINTS & TIPS for your Breville Scraper Mixer Pro...
  • Page 26 HINTS & TIPS FOR BETTER BREAd MAKING • When hand-shaping dough for rolls, weigh each piece of dough for more • Do check the ingredients and read the evenly sized rolls. recipe before starting to bake. • Do measure ingredients accurately SPONGING yEAST —...
  • Page 27 HINTS & TIPS FOR BETTER BAKING • Avoid stretching pastry when rolling out as it will shrink when baking. Use • Check the ingredients and read the light, even strokes in one direction and recipe before starting to bake. avoid pressing down hard on the rolling pin.

  • Page 29: The Vital Ingredients

    THE vITAL INGREdIENTS for your Breville Scraper Mixer Pro...
  • Page 30 THE vITAL INGREdIENTS FOR BREAd MAKING be higher in fibre, the loaf may be heavier in texture. Lighter textured bread can be Flour is the most important ingredient used achieved by replacing 1 cup of wholemeal for bread making. It provides food for the flour with white bread flour.
  • Page 31 THE vITAL INGREdIENTS Sugar provides sweetness and flavour, Yeast is used as the raising agent for the browns the crust and produces food for breads and requires liquid, sugar and warmth to grow and rise. Dried yeast has the yeast. White sugar, brown sugar, honey and golden syrup are all suitable to use.
  • Page 32 THE vITAL INGREdIENTS Eggs can be used in some bread recipes FOR CAKE ANd PASTRy MAKING and provide liquid, aid rising and increase Flour, such as plain, self raising and the nutritional value of the bread. They add wholemeal, used for cake and pastry making flavour and softness to the crumb and are should be lower in protein (gluten) than usually used in sweeter types of bread.
  • Page 33 THE vITAL INGREdIENTS SPEEd SETTING ATTACHMENT MIxING TASK Kneading/Folding kneading/folding Bread dough Creaming/Beating beating/creaming or packet cake mixes, light mixing muffins. Creaming butter and sugar, cream cheese, heavy batters Whipping/Aerating whipping/aerating cream, egg white/ meringues, marshmallow Corn flour is made from maize (corn) and is Sugar (white crystal sugar) is used to used in some baked products to give a finer give flavour, texture and colour to baked texture and can also be used as a starch to...
  • Page 34 THE vITAL INGREdIENTS MIxTURE MIxING TASK APPROx. MIxING TIME Butter & Sugar Creaming 3-4 minutes (or until mixture is light and creamy) Pastry Combining/rubbing butter & 50-60 seconds (or until flour for pastry or crumble ingredients resemble course bredcrumbs The addition of liquid ingredients to form 20-30 seconds pastry dough (or until ingredients have just come together) Cake, muffin beater Incorporating wet and 30-40 seconds (or until all dry ingredients ingredients are combined) Biscuits & cookie mixtures Incorporating wet and 30-40 seconds (or until all dry ingredients ingredients are well combined) Thin/light batters Incorporating wet and 40-50 seconds (or until all (ie. Pancakes) dry ingredients icing is smooth) Icing Incorporating wet and...
  • Page 35 THE vITAL INGREdIENTS ISSUE Choice of attachments Use the beater for all mixing tasks. Use the whisk for all whipping or aeration tasks. Use dough hook only for kneading bread dough. Speed settings Use the mixing guide to select a suitable mixing speed when preparing recipes. Begin mixing at lowest speed then increase to higher speed to prevent splattering. Mixing Mix for the recommended time in the recipe — avoid over mixing. Should an object such as a spoon or spatula fall into the bowl while mixing, immediately turn the mixer off, unplug at the power outlet and remove the object. Egg white Be sure the whisk and bowl are completely clean and dry before use — a small amount of fat or egg yolk will affect whipping performance. Bread dough Add liquid ingredients to the dry ingredients. Use Kneeding/ Folding setting to knead ingredients into a dough ball. DO NOT place hands near dough hook when mixer is operating.

  • Page 37: Troubleshooting

    TROUBLESHOOTING...
  • Page 38 The safety devices will the be reset and the Breville Scraper Mixer Pro is ready to use again. “E1” error message • The mixer will automatically stop operating if the motor is stalled.

  • Page 39: Recipes

    RECIPES...
  • Page 40 RECIPES BUTTER BISCUITS ORANGE BISCUITS Makes 40 INGREdIENTS INGREdIENTS 1 quantity Butter Biscuit mixture 1 tablespoon finely grated orange rind 125g butter, softened ¾ cup caster sugar METHOd 1 teaspoon vanilla essence Step 2: (Omit vanilla essence) add 1 x 60g egg sugar, orange rind and egg, cream until 2 cups (300g) plain flour light and fluffy. 1 teaspoon baking powder METHOd LEMON BISCUITS Pre-heat oven to 180ºC. INGREdIENTS Assemble mixer using scraper beater.
  • Page 41 RECIPES dOUBLE CHOC CHIP COOKIES GINGERBREAd BISCUITS Makes 50 Makes 20 INGREdIENTS INGREdIENTS 180g butter, chopped 125g butter, softened 150g dark chocolate, chopped ⁄ cup brown sugar 1½ cups (225g) plain flour ⁄ cup golden syrup ¾ cup/300g cocoa 1 x 60g egg, lightly beaten 1½ cups brown sugar 2¼ cups (340g) plain flour 3 x 60g eggs, lightly beaten 1 tablespoon ground ginger 1½ cups dark choc bits 1 teaspoon baking powder Pre-heat oven to 170ºC. 1 teaspoon bicarbonate of soda Extra flour, for kneading METHOd METHOd Melt butter and dark chocolate in a small saucepan over a low heat, stirring Pre-heat oven to 180ºC.
  • Page 42 RECIPES CHEddAR CHEESE BISCUITS SCOTTISH OATCAKES Makes 30 Makes 30 INGREdIENTS INGREdIENTS 150g butter, softened 1 cup/150g plain flour ¾ cup Cheddar cheese, finely grated 1 teaspoon bicarbonate of soda ¼ cup Parmesan cheese, finely grated 2 cups/ 250g oat bran 1¼ cups/ 190g plain flour, sifted 1 cup quick cook oats ¼ teaspsoon smoked paprika ½ cup caster sugar 1 egg, lightly beaten 180g butter, melted Extra flour, for kneading 1 x 60g egg, lightly beaten Sea salt, sprinkling METHOd Smoked paprika, for sprinkling Pre-heat oven to 180ºC. METHOd Assemble mixer using scraper beater. Pre-heat oven to 180ºC. Using Folding/Kneading setting mix Assemble mixer using scraper beater.
  • Page 43 RECIPES WHITE CHOCOLATE ANd SWEET CORN FRITTERS BERRy SCONES Serves 6 Makes approx 10 - 12 INGREdIENTS INGREdIENTS 2 x 60g eggs 1 x 440g can creamed corn 2 cups/300g Plain flour 1¾ cups (265g) plain flour 1 tablespoon baking powder 2 teaspoons baking powder 2 tablespoons caster sugar 1 teaspoon salt 90g chilled butter, cut into very small cubes 2 tablespoons oil ½ cup white choc bits Freshly ground black pepper ¾ cup milk 1 cup fresh blueberries METHOd 1 tablespoon extra milk for glazing Assemble mixer using scraper beater. METHOd Using Light Mixing setting, beat eggs, Pre-heat oven to 210ºC.
  • Page 44 RECIPES RICOTTA BERRy PANCAKES vANILLA BUTTER CAKE Makes 6 - 8 INGREdIENTS 125g butter, softened INGREdIENTS ¾ cup caster sugar 3 eggs, separated 1 teaspoon vanilla essence 200g ricotta cheese 2 x 60g eggs ½ cup milk 2 cups (300g) self raising flour, sifted ¾ cup/ 110g self raising flour ¾ cup/ 185ml milk 2 teaspoons baking powder 2 tablespoons caster sugar METHOd Butter for greasing Pre-heat oven to 180ºC. Lightly grease fresh blueberries and line the base and side of 2 x 20cm maple syrup round cake pans or one deep 22cm METHOd...
  • Page 45 RECIPES vARIATIONS: MARBLE CAKE COCONUT CAKE INGREdIENTS 1 quantity Vanilla Butter Cake mixture INGREdIENTS 1 tablespoon cocoa 1 quantity Vanilla Butter Cake mixture 2-3 drops red food colouring ½ cup desiccated coconut 1 quantity Vanilla Icing METHOd Extra desiccated coconut, for sprinkling Step 5: Divide mixture into three equal parts. Into one-third stir the cocoa and METHOd to another third add 2-3 drops red food Step 4: Slowly add flour, coconut and colouring to make a pink mixture.
  • Page 46 RECIPES RICH CHOCOLATE SPICE CAKE vIENNA CREAM FROSTING INGREdIENTS INGREdIENTS 250g butter, chopped 125g butter, softened 250g dark chocolate, chopped 1½ cups icing sugar 1 cup (150g) self raising flour 2-3 tablespoons milk 1 cup (150g) plain flour METHOd ¼ cup cocoa 1 teaspoon bicarbonate of soda Assemble the Mixer using wire whisk or scraper beater. 1 tablespoon garam masala, optional 2 cups caster sugar Using Creaming/Beating setting, beat 4 x 60g eggs, lightly beaten the butter until light and creamy, about 150ml buttermilk 3 minutes.
  • Page 47 RECIPES WHITE vANILLA ICING LEMON ICING INGREdIENTS METHOd 2 cups icing sugar, sifted Substitute water and vanilla essence with 1 teaspoon butter, softened 1 teaspoon finely grated lemon rind and 2 tablespoons water 2 tablespoons lemon juice. Add 1-2 drops ½ teaspoon vanilla essence yellow food colouring if desired. METHOd SOFT CHOCOLATE ICING Assemble mixer using scraper beater.
  • Page 48 RECIPES CREAMy CHOCOLATE GANACHE RICH SHORTCRUST PASTRy INGREdIENTS INGREdIENTS 200g dark chocolate, chopped 180g butter, chopped ¾ cup thickened cream 2¼ cups/340g plain flour 1½ teaspoons baking powder METHOd ¼ teaspoon salt 2 tablespoons lemon juice Combine chocolate and cream in a small heat proof bowl, place over a small 1 egg yolk, lightly beaten saucepan of simmering water, and stir Extra flour, for kneading until smooth. Allow to cool until thick METHOd enough to spread.
  • Page 49 RECIPES CHOUx PASTRy SWEET SHORTCRUST PASTRy INGREdIENTS INGREdIENTS 60g butter, chopped 125g butter, chopped ¼ teaspoon salt 2 tablespoons caster sugar 1½ cups water 1 x 60g egg 1 cup (150g) plain flour ¼ cup custard powder 3 x 60g eggs, lightly beaten ¼ cup corn flour ¾ cup (110g) plain flour METHOd ¾ cup (110g) self raising flour 2 tablespoons lemon juice In a medium saucepan, melt butter, stir in salt and water and bring to the boil. 1 tablespoon iced water Extra flour, for kneading Stir in flour all at once, stir continuously over a low heat until a soft dough forms METHOd...
  • Page 50 RECIPES ROUGH PUFF PASTRy WHOLEMEAL PASTRy INGREdIENTS INGREdIENTS 100g butter, cut into 4 equal portions 1 cup (150g) wholemeal plain flour 1 egg yolk 1 cup (150g) plain flour ½ teaspoon baking powder 150g butter, chopped 1 cup (150g) plain flour 1 egg yolk 1 tablespoon lemon juice 1 tablespoon lemon juice 2 tablespoons water 1 tablespoon water Extra flour, for kneading METHOd METHOd Assemble mixer using scraper beater. Assemble mixer using scraper beater. Using Folding/Kneading setting, mix flours, butter and egg yolk until Using Creaming/ Beating setting, beat combined, about 20 seconds.
  • Page 51 RECIPES WHOLEMEAL dATE SCONES CARROT & BRAN MUFFINS Makes 12 Makes 12 INGREdIENTS INGREdIENTS 100g butter, chopped 1 cup (150g) wholemeal plain flour 2 tablespoons honey 1 cup (150g) plain flour 1½ cups (225g) wholemeal self raising flour 1 teaspoon baking powder 1½ cups (225g) self raising flour ½ cup bran flakes ½ teaspoon mixed spice ½ cup raw sugar 1 teaspoon cinnamon ½ cup golden syrup ¾/175ml–1 cup/250ml milk 100g butter, chopped 1 cup chopped dates 1 cup (200g) natural yoghurt Extra flour, for kneading ¼ cup/60ml milk Extra milk, for glazing 1 teaspoon bicarbonate of soda ¾ cup carrot, finely grated METHOd METHOd Pre-heat oven to 220ºC. Lightly grease and flour baking tray or lamington pan.
  • Page 52 RECIPES FIG ANd PRUNE TEACAKE FRUIT ANd HONEy SLICE Makes 20-24 INGREdIENTS 1 cup/180g chopped, pitted prunes INGREdIENTS ½ cup/90g chopped figs 200g butter, softened 2 tablespoons golden syrup ½ cup caster sugar ¼ cup/70g brown sugar 1½ cups (225g) wholemeal self-raising flour 1 teaspoon bicarbonate of soda ½ cup (75g) plain flour 1 cup/250ml warmed orange juice Filling 2 cups (300g) wholemeal plain flour, sifted 200g dried Fruit Medley, finely chopped Crunchy topping: 1 tablespoon honey ¼ cup brown sugar ¾ cup water ¼ cup (75g) wholemeal plain flour METHOd ¼ cup desiccated coconut ¼ cup chopped mixed nuts; almonds, Pre-heat oven to 180ºC. walnuts & pecans Assemble mixer using scraper beater.
  • Page 53 RECIPES PUMPKIN SCONES ANZAC BISCUITS Makes 12 Makes 20 INGREdIENTS INGREdIENTS ½ cup/75g plain flour 100g butter ¼ cup brown sugar 2 tablespoons sugar ¾ cup desiccated coconut 1 x 60g egg, lightly beaten ¾ cup rolled oats 2 cups (300g) self-raising flour 50g butter, chopped Pinch of salt 1 tablespoon golden syrup 1 teaspoon ground cinnamon ½ teaspoon bicarbonate of soda 1 cup cooked, mashed pumpkin, well drained 2 tablespoons boiling water ¼ cup/60ml milk Pre-heat oven to 180ºC. METHOd METHOd Pre-heat oven to 220ºC. Assemble mixer using scraper beater. Assemble mixer using scraper beater. Using Folding/Kneading setting, mix Using Creaming/Beating setting, beat together flour, sugar, coconut and rolled...
  • Page 54 RECIPES BANANA CAKE CELEBRATION FRUIT CAKE INGREdIENTS INGREdIENTS 1 cup sugar 750g mixed fruit 2 x 60g eggs 100g glace cherries, chopped 1 cup mashed ripe banana ¾ cup chopped almonds or Brazil nuts 150g butter, melted ¾ cup Brandy or Whisky 2 cups (300g) plain flour 200g butter, chopped 1 teaspoon baking powder 1 cup/200g dark brown sugar 1 teaspoon bicarbonate of soda 3 x 60g eggs 2 tablespoons milk 2 tablespoons orange marmalade 1 quantity Cream cheese frosting (Recipe 2 cups (300g) plain flour Page 45) 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg METHOd extra ⁄ cup Brandy or whisky Pre-heat oven to 180 C. Lightly grease METHOd and line the base and sides of a 20cm deep round cake pan.
  • Page 55 RECIPES SHORTBREAd STARS MAPLE dATE CAKE Makes about 30 Makes 1 loaf cake INGREdIENTS INGREdIENTS 250g butter, softened 90g butter 1 cup icing sugar, sifted 1 ¼ cups/310ml water 1¾ cups (270g) plain flour ½ cup/ 125ml maple syrup ¼ cup rice flour 1 cup raisins ¼ cup caster sugar, for sprinkling 1 cup dates 1 ¼ cups/ 150g wholemeal SR flour METHOd ½ cup coconut ½ cup bran Pre-heat oven to 150ºC. ½ cup rolled oats Assemble mixer using scraper beater. 2 teaspoons baking powder Using Creaming/ Beating setting, 1 egg, lightly beaten beat butter and icing sugar until...
  • Page 56 RECIPES APPLE MUESLI MUFFINS MINI BRAN ANd HONEy MUFFINS Makes 12 large muffins Makes approx 36 mini muffins INGREdIENTS INGREdIENTS ¼ cup/60ml vegetable oil 2 eggs 2 x 60g eggs ½ cup/125ml oil ½ cup (125g) dark brown sugar ¾ cup/175ml buttermilk ½ cup (125ml) milk 1 teaspoon vanilla essence 2 apples, peeled, grated 2 tablespoons honey 1 cup (150g) l self raising flour 1½ cups unprocessed wheat bran ¼ cup muesli ½ cup/100g brown sugar 1 teaspoon baking powder 1 tablespoon baking powder ½ teaspoon cinnamon 1 cup chopped pitted dates 1 apple, thinly sliced, optional ¾ cup chopped walnuts METHOd METHOd Pre-heat oven to 180ºC.
  • Page 57 RECIPES PEPITA ANd SESAME SqUARES NO WHEAT COOKIES Makes approx 16 squares Makes approx 20 INGREdIENTS INGREdIENTS 1 cup/150g wholemeal plain flour½ 1⁄3 cup light corn syrup or glucose syrup cup pepitas 125g non dairy margarine ¼ cup sunflower seeds 1 cup desiccated coconut ½ cup desiccated coconut 1 cup/150g barley flour ¼ cup sesame seeds ½ cup/75g rice flour ½ cup honey ½ teaspoon mixed spice 175g butter or margarine, softened ½ teaspoon ground cinnamon 2 eggs ½ cup finely chopped raisins or currants METHOd METHOd Pre-heat oven to 160ºC. Lightly grease Pre-heat oven to 160ºC.
  • Page 58 RECIPES OAT SqUARES FOCACCIA Makes 20 squares INGREdIENTS 3 cups (450g) bread flour INGREdIENTS 1 teaspoon salt 125g butter, softened 2 teaspoons sugar ½ cup honey 2 teaspoons Tandaco yeast ½ cup caster sugar 2 tablespoons olive oil 1 egg 1 cup (250ml) water ½ cup/75g wholemeal flour Topping: 1 teaspoon baking powder 2 tablespoons olive oil ½ cup desiccated coconut 1 tablespoon rock salt ½ cup sesame seeds 2 tablespoons black olives, sliced 2 cups rolled oats ½ cup dried sweetened cranberries METHOd METHOd Assemble Mixer using dough hook. Place flour, salt, sugar and yeast into the Pre-heat oven to 160ºC.
  • Page 59 RECIPES BASIC WHITE BREAd HERB, CHEESE ANd GARLIC MONKEy BREAd INGREdIENTS INGREdIENTS 4 cups (600g) bread flour 3 tablespoons milk powder 1 quantity Basic White Bread dough 1½ teaspoons salt 2 cloves garlic, finely chopped 1½ tablespoons sugar 1 tablespoon finely chopped fresh mixed herbs 1 teaspoon bread improver (example: rosemary, basil, sage, thyme) 2 teaspoons Tandaco yeast ½ cup finely grated Parmesan or Cheddar cheese 2 tablespoons oil ¼ cup melted butter 1½ cups (375ml) water METHOd Extra bread flour, for kneading Follow steps 1-3 of the Basic white bread METHOd recipe. As dough starts to form, add garlic and mixed herbs.
  • Page 60 RECIPES MIxEd SEEd BREAd Remove the risen dough from the bowl and knead again on a lightly floured INGREdIENTS surface. 2 cups (300g) bread flour Shape dough into a roll shape to fit a large bread tin or divide into two to fit 2 cups (300g) wholemeal flour two smaller bread tins.
  • Page 61 RECIPES WHOLEMEAL BREAd ANd ROLLS Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 30-40 minutes or until well risen. Remove INGREdIENTS plastic wrap. 4 cups (600g) wholemeal plain flour Brush top of dough with Egg glaze and 3 tablespoons milk powder sprinkle with seeds if required.
  • Page 62 NOTES...
  • Page 63 NOTES...
  • Page 64 NOTES...

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