1. Manuals
  2. Kitchen Appliance Support
  3. Breville Support
  4. Bread Maker Support
Support User Manuals
Question About Breville Bread Maker BB380
Please help find the manual for this breville Bread Maker...

I have lost the manual and would like to replace it

Asked by mrdoom000 on 02/27/2008 3  Answers

ManualsOnline posted an answer 16 years, 8 months ago

The ManualsOnline team has found the manual for this product! We hope it helps solve your problem. Get the Manual Here

HELEN posted an answer 16 years, 4 months ago

0 Model BB380 Issue 1/99 PRINTED ON RECYCLED PAPER 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. Breville Customer Care Centre Australian Customers ✉ Breville Customer Care Centre Locked Bag 2000 Botany NSW 2019 Australia ☎ Customer Service Ph: 1300 139 798 Fax (02) 9384 9601 Email Customer Service askus@breville.com.au New Zealand Customers ✉ Breville Customer Service Centre Private Bag 94411 Greenmount Auckland, New Zealand ☎ Customer Service Ph: 09 271 3980 Fax 0800 288 513 Email Customer Service askus@breville.com.au Easy Bake Recipe Book Model No. BB380 Easy Bake Recipe Book Instructions & Bread Master Big Loaf Bakes extra large ‘Country Style’ bread Includes Recipes for Pre-packaged Bread Mixes Page 69 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. We have made the Bread Master Big Loaf easy to use as you will find from the ‘Beginner’s Guide to Your First Loaf’ on page 9. You will also find over 90 delicious recipes to try in our Easy Bake recipe section, including recipes for pre-packaged breadmixes. The Bread Master Big Loaf also features a Jam setting allowing you to easily create delicious fresh homemade jams, a taste sensation on your freshly baked bread. For people who like to hand shape bread, there is also a Dough setting. In addition the Bread Master Big Loaf will bake superb Yeast Free or Gluten Free breads. Finally, if you enjoy waking up to the aroma of freshly baked bread every morning, the 15 hour delay timer on the Bread Master Big Loaf makes it easy to do so. For our New Zealand customers we have included information relating to variances in measurements and availability of ingredients. BEFORE MAKING YOUR FIRST LOAF OF BREAD, PLEASE READ THIS BOOK THOROUGHLY, TO ENSURE YOU GET THE BEST RESULTS. We wish you, your family and friends much enjoyment from the superb range of breads you can bake and doughs you can knead in your Breville Bread Master Big Loaf. 1 Congratulations Congratulations Page 3 Before Using Your Bread Master Big Loaf Important Safeguards 3 4 Bread Master Big Loaf Features Familiarising Yourself with your Bread Master Big Loaf 4 Main Features of the Control Panel 5 Bread and Dough Setting Selections 7 9 Your First Loaf Beginner’s Guide to Baking Your First Loaf 9 How to Use the Preset Timer 12 How to Increase the Baking Time 13 How to Increase the Final Rising Time 13 Bake Only 13 14 Weighing and Measuring Measuring Up 14 The Vital Ingredients 15 18 Hints and Tips Hints and Tips to Better Bread Making 18 Questions and Answers 19 Troubleshooting Checklist - Recipe 21 Troubleshooting Checklist - Machine 22 Control Panel Messages 23 Care, Cleaning and Storage 24 26 Easy Bake Recipes Traditional Favourites 27 Flavoured White Breads 31 Sweeter Flavoured Breads 38 Wholemeal Flavoured Breads 43 Rapid Bread 48 Dough 50 Pizza Dough 53 Just Jam 55 Glazes and Butters 58 Yeast Free and Muffin Breads 60 Gluten Free Breads 64 Pasta Dough 67 Prepackaged Bread Mixes 69 Contents 2 Contents PLEASE NOTE: The 1.5kg, 1kg and 750g loaf sizes relate to an average weight size for wholemeal and flavoured breads. Weight sizes will vary according to the ingredients used. Important safeguards Before using the Bread Master Big Loaf, we ask that like any electrical appliance you exercise a degree of care and adhere to the following precautions. READ ALL INSTRUCTIONS BEFORE OPERATING THE BREAD MAKER. SAVE THESE INSTRUCTIONS FOR FUTURE REFERENCE. Important safeguards for your Breville Breadmaker ● Do not place machine near the edge of bench top or table during operation. Vibration during the kneading cycles may cause the machine to move slightly. ● Do not place this appliance on or near a hot gas or electric burner, or where it could touch a heated oven. Position the unit a minimum distance of 10cm away from walls. This will help prevent the possibility of wall discolouration due to radiated heat. ● Always operate your bread maker on a stable and heat-resistant surface. Do not use on a cloth covered surface or near other flammable materials. ● Do not touch hot surfaces. Allow the bread maker to cool down before cleaning any parts. ● Use oven mitts when removing the hot bread pan and the bread from the pan. ● Do not pour any ingredients directly into the baking chamber. Place ingredients into the bread pan only. ● Do not place anything on top of the lid. Do not cover the air vents on the lid whilst the bread machine is in use. ● Do not place hands inside the bread maker while in operation. Avoid contact with moving parts. ● Do not leave the lid standing open for extended periods of time. ● Always make sure the kneading blades are removed from the base of the baked bread loaf prior to slicing. ● Keep the inside and outside of the bread machine clean. Follow the cleaning instructions provided in this booklet. ● Do not immerse the bread pan in water. This may interfere with the free movement of the drive shaft. Wash only the interior of the bread pan. Important safeguards for all electrical appliances ● To protect against electric shock, do not immerse cord, plug or appliance in water. ● Do not let the cord hand over the edge of a table or counter, touch hot surfaces or become knotted. ● Close supervision is necessary when this appliance is being used by or near children. The appliance is not intended for use by young children or infirm persons without supervision. ● Unplug the appliance from the power outlet when not in use and before cleaning ● If the supply cord, plug or actual appliance becomes damaged in any way return the entire appliance to the nearest authorised Breville Service Centre for examination and/or repair. ● This appliance is for household use only. Do not use outdoors, for commercial use or for any purpose other than its intended use. 3 Safeguards Before using your Bread Master Big Loaf Bread Master Big Loaf 4 Familiarising yourself with your Bread Master Big Loaf Non-stick coated Bread pan LED display window Control panel Non-stick coated kneading blades Removable lid Viewing window Oven (baking chamber) The control panel is designed to perform several functions. It features: Illuminated display window which indicates both the setting number selected and the completion time for the setting selected. Illuminated indicator lights to show the bread loaf size and crust colour selected and the cycle progress of the setting selected. Illuminated progress cycle indicators show what cycle the breadmaker is in when operating. DISPLAY The illuminated display window displays the setting number selected (Program number 1 to WINDOW 12 will appear in the window). When the START /STOP button is pressed the time displayed (in hours and minutes) is the time remaining until the selected setting is completed. The letter ‘E’ will illuminate in the display window should an error occur. Refer to page 23. SELECT Press the SELECT button to select the 12 automatic settings available. These settings are listed on Page 7 ‘Bread and Dough Setting Selections’. Each time the SELECT button is pressed the setting is changed. The setting selected is shown on the Display Window as a number between 1 to 12. CRUST Press the CRUST button to select the 3 crust colour settings available for the bread settings only, Light, Medium or Dark. A red light will align against the selected colour. NOTE: Press the CRUST button to extend the baking cycle (up to 20 minutes). (Refer to ‘How to Increase the Baking Time’ Page 13). LOAF Press the LOAF button to select the size loaf you require. A red light will align against the selected setting. NOTE: Press the LOAF button to extend the final rising cycle (up to 20 minutes). (Refer to ‘How to Increase the Final Rising Time’ Page 13) TIMER For use when setting the TIMER to delay the start of a program. To preset the delete timer. (refer Page 12) START/ The Bread Master features a combined START/STOP button to operate your machine. STOP TO START Press the START / Stop button to commence the selected settting or begin timer countdown for the preset timer. TO STOP To stop and cancel the Bread Master Big Loaf in mid-cycle the Start/STOP Button must be pressed down and held for 5-10 seconds until the machine beeps and the display window is reset. This will result in the preset being cancelled. DO NOT PRESS START/STOP when checking the bread as this will cancel the setting. The machine will not continue operation.(When the bread is completed the Bread Master automatically stops and sounds 3 double beeps. The time Display will indicate ‘000’). 5 Control Panel Main features of the control panel Select Button Crust Button Cycle progress indicator panel Crust colour indicator lights Display window Start/Stop Button Loaf Button Loaf size indicator lights Timer Button 0.00 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. Control Panel 6 PREHEAT Illuminates on Wholewheat, Wholewheat Rapid and Jam settings only. Indicates breadmaker is pre-warming ingredients before commencing kneading. Kneading blades will not operate during this period. KNEAD Indicates breadmaker is in the kneading cycle. RISE Indicates the breadmaker is in one of several rising stages. Low heat from the element is generated to aid the rising process. BAKE Indicates the breadmaker is in the bake cycle. High heat from the element is generated to bake the bread. WARM Indicates the breadmaking cycle has completed and the bread is being keep warm for up to 60 minutes. 7 Bread and Dough Setting SETTING 1. (Basic White) Press the SELECT button once and the Display Window will show ‘1’ and a red light will appear against 1.25kg in the ‘Loaf Selection Panel’ and against Medium in the ‘Crust Selection Panel’. This setting is used for an extra large size white loaf with a medium crust colour. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 1kg Large size loaf or 750g Medium size loaf, press LOAF button until the red light aligns with this setting. The ADD-IN INGREDIENTS BEEPER operates during this cycle. The machine will ‘BEEP’ 8 times, approx. 5 minutes before the end of the second knead, indicating the time to add any additional fruit, nuts, herbs, chocolate etc. required or as specified in the recipes. SETTING 2. Basic Rapid Press the SELECT button twice and the Display Window will show ‘2’ and a red light will appear against 1.25kg in the ‘Loaf Selection Panel’ and against Medium in the ‘Crust Selection Panel’. This setting is used for an extra large size, rapid baked white loaf with a medium crust colour. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 1kg Large size loaf or a 750g Medium size loaf, press LOAF button until red light aligns with this setting. Refer to the Rapid Bread section on page 48 to find recipes designed to produce the best results when using this setting. SETTING 3. Wholewheat Press the SELECT button three times and the Display Window will show ‘3’ and a red light will appear against 1.25kg in the ‘Loaf Selection Panel’ and against Medium in the ‘Crust Selection Panel’. This setting is used for is an extra large size wholemeal loaf with medium crust colour. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 1kg Large size loaf or 750g Medium size loaf, press LOAF button until red light aligns with this setting. This setting is used for breads made with large amounts of whole meal flour, rye or other grain flours. A 30 minute warming period before the kneading commences has been built into this cycle allowing the heavy wheat flour and grains to absorb the liquid, soften and expand. SETTING 4. Wholewheat Rapid Press the SELECT button four times and the Display Window will show ‘4’ and a red light will appear against 1.25kg in the ‘Loaf Selection Panel’ and against (Medium) in the ‘Crust Selection Panel’. This setting is used for an extra large size, rapid baked wholemeal loaf with a medium crust colour. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 1kg Large size loaf or 750g Medium sized loaf, press LOAF button until red light aligns with this setting. Refer to Rapid Bread section page 48 to find recipes designed to produce the best results when using this setting. SETTING 5. Sweet Press the SELECT button five times and the Display Window will show ‘5’ and a red light will appear against 1.25kg in the ‘Loaf Selection Panel’ and against Medium in the ‘Crust Selection Panel’. This setting is used for an extra large size sweet loaf with a medium crust colour. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 1kg Large size loaf or 750g Medium size loaf, press LOAF button until red light aligns with this setting. Bread and Dough Setting Selections Bread and Dough Setting 8 This setting is suitable for sweeter style breads such as fruit loaf as the rising times are longer and baked at a lower temperature. The ADD-IN INGREDIENTS BEEPER operates during this cycle. The machine will ‘BEEP’ 8 times, approx. 5 minutes before the end of the second knead, indicating the time to add any additional fruit, nuts, herbs, chocolate etc. required or as specified in the recipes. SETTING 6. French Press the SELECT button six times and the Display Window will show ‘6’ and a red light will appear against 1.25kg in the ‘Loaf Selection Panel’ and against Medium in the ‘Crust Selection Panel’. This setting is used for an extra large size French loaf with a medium crust colour. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 1kg Large size loaf or 750g Medium size loaf, press LOAF button until red light aligns with this setting. The type of bread most suited to this setting is low in fat and sugar as the rising and baking times are longer. French style bread setting will produce a loaf with a coarser crumb and a harder, crustier crust. SETTING 7. Yeast Free Press the SELECT button seven times and the Display Window will show ‘7’ and a red light will appear against 1.25kg in the ‘Loaf Selection Panel’ and against Medium in the ‘Crust Selection Panel’. This setting is used for an extra large size Yeast Free loaf with a medium crust colour. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 1kg Large size loaf or 750g Medium size loaf, press LOAF button until red light aligns with this setting. The recipes for these yeast free breads rely on baking powder or bicarbonate of soda as the raising agent. SETTING 8. Jam Press the SELECT button eight times and the Display Window will show ‘8’ (Jam ). This setting is used to produce home made style jam, using seasonal fresh fruit. This setting takes 1 hour and 20 minutes to complete. A variety of recipes can be found in the ‘Just Jam’ section of this booklet. SETTING 9. Bake Only Press the SELECT button nine times and the Display Window will show ‘9 ‘ (Bake only). In the event of a power interruption during the rising cycle, providing the bread dough is allowed to rise to the top of the bread pan, this setting can be used to complete the baking. Refer to ‘Bake Only’ on page 13. SETTING 10. Pasta Press the SELECT button ten times and the Display Window will show ‘10’ (Pasta Dough). This setting is used to produce fresh homemade pasta dough, the pasta ingredients are mixed and kneaded, then can be either hand shaped or processed through a pasta extruder. This setting takes 13 minutes to complete. There is no rising time in this setting. A variety of recipes for pasta dough can be found in the ‘Pasta Dough’ section of this booklet. SETTING 11. Pizza Dough Press the SELECT button eleven times and the Display Window will show ‘11’ (Pizza Dough). This setting is used to produce fresh homemade pizza dough that can be used to make pizza bases and focaccia. This setting takes 45 minutes to complete. Special instructions and recipes for Pizza and Focaccia are included in the ‘Pizza Dough’ section of this booklet. SETTING 12. Dough Press the SELECT button twelve times and the Display Window will show ‘12’ (Dough Only). This setting is used to produce bread dough that can be used to create your own handshaped breads or rolls. This cycle takes 1 hour, 10 minutes to complete. Remove the dough from the pan, hand shape, allow to rise then bake in the conventional oven. 9 Beginner's Guide The following instructions are to be used when making Bread or Dough recipes from the recipe section of this book. All recipes use local ingredients and Australian Standard Metric Measuring tools (cup, spoons and weighing scales. Before making your first loaf, remove any promotional stickers from the Bread Master Big Loaf. Do not remove the Bread Master Big Loaf logo label located on the front panel of your machine. 1. Open the lid and remove the bread pan. Grasp the extended sides of bread pan and pull towards the front of the oven to unlock the pan, then lift upwards to remove . It is recommended to use a pair of oven mitts when removing the bread pan from the machine when the unit is hot. Always remove bread pan from the Bread Master Big Loaf before adding ingredients to ensure ingredients are not spilt into the baking chamber or onto the element. Before using for the first time, we recommend that the inside of the bread pan and the kneading blades be washed with warm soapy water, rinsed and dried thoroughly. Do not immerse the bread pan in water. 2. Attach the twin kneading blades to each drive shaft in the bread pan. It is important that the kneading blades are properly mounted on each shaft in the base of the bread pan by aligning the flat edge on the inside of the kneading blade with the flat side of the shaft. If the blade is not seated correctly, ingredients may not be mixed and kneaded properly. (Before inserting the kneading blades ensure that there are no crumbs attached to either shaft inside the bread pan or inside the hole of each kneading blade.) 3. Put the ingredients into the bread pan in the following order. Ensure the bread pan is removed from the machine before adding ingredients. 1st. Liquid ingredients i.e. water 2nd. Fat i.e. oil 3rd. Dry ingredients i.e. salt, sugar, flour 4th. Yeast It is most important that the ingredients are added in the correct order listed in the recipe and that the ingredients are measured and weighed accurately or the dough may not mix correctly or rise sufficiently. Beginner’s Guide to Baking Your First Loaf If using a pre-packaged bread mix, refer to recipes in the prepackaged bread mix sections of this booklet. ☛ NOTE! All ingredients should be room temperature (20-25°C) Mound the flour and make a small hollow in the centre of the flour and place the yeast there. If the yeast contacts the water before kneading, the bread may not rise well. This is very important when using the Preset Timer. 4. Return the bread pan to the machine. Wipe down the outside of the bread pan to remove any spillage. Ensure bread pan is inserted completely as follows: Lower the bread pan into the machine. Push down on the bread pan firmly until it clicks firmly into position on both sides. 5. Close the lid. Do not open the lid during operation except to check the consistency of the dough during the kneading cycle or to glaze and add seeds to the top of the loaf at 5 minutes before the end of the baking cycle. 6. Plug in the bread maker. Insert plug into a 230/240 volt power outlet. Switch on at the power outlet. The display should blink as ‘000‘ when the power is on. 7. Select the bread type, loaf size and crust colour mode. Press the ‘SELECT’ button until the display indicates the appropriate bread setting. For basic white bread press the SELECT button once and ‘1‘ will appear in the Display Window. The LOAF size is automatically set at 1.25kg and CRUST colour set at Medium. For another loaf size and crust colour, press the LOAF and CRUST buttons until the red light aligns with the desired setting. 8. Start the bread maker. Press the ‘START/stop’ button once. The machine will begin kneading the dough and the total time remaining until the bread is completed will appear in the display window. The remaining time will ‘count down‘ in one-minute increments. • When the kneading cycle ends the bread will start to rise. • During the baking cycle of a program, steam may sometimes come out of the vents on the lid. The window may steam up. This is a normal part of the bread making process. • When the bread is finished baking, the machine will sound 3 double ‘beeps’ and the display window will read ‘000‘. The bread is now ready to remove. 9. Remove the bread pan. After the machine ‘beeps’, press the ‘start/STOP’ button. Remove the bread pan with oven mitts as it is very hot! Pull the pan forward to unlock and lift pan upwards. Never set the hot bread pan directly on the body of the unit, tablecloth, plastic surfaces or other surfaces affected by heat If you do not wish to remove the bread immediately, the Bread Master Big Loaf will automatically go into a ‘Keep Warm‘ setting, holding the temperature of the bread for up to 60 minutes (There is no ‘Keep Warm‘ setting for Dough and Bake settings). The ‘Keep Warm‘ setting for the Yeast Free setting is 22 minutes and the Jam setting 14 minutes. 10. Take the bread out of the bread pan. Using oven mitts, gently shake the bread out of the pan on to a wire rack to cool. We recommend allowing the bread sufficient cooling time before slicing. This should ensure straight, even slices. It is normal for the kneading blades to sometimes remain in the bread, due to the crispness of the crust. If this occurs, remove each blade with a plastic or wooden utensil (a wooden chopstick is ideal). Handle with care as the kneading blades could still be very hot. Do not use metal utensils such as a knife to remove blades, as they will scratch the non-stick coated surface. 11. Unplug the power supply cord after Beginner's Guide 10 If you accidentally press the wrong setting, crust colour or loaf size, press and hold the ‘start/STOP‘ button to reset the program. ☛ NOTE! Certain settings such as Wholewheat, Wholewheat Rapid and Jam have a prewarming cycle before the kneading cycle commences. During this time the machine will be warming the ingredients but the kneading blades will not operate. ☛ NOTE! Remove the bread from the bread pan as soon as possible. The crust can become moist and sticky if left in the bread pan too long. ☛ NOTE! use. Switch the Bread Master Big Loaf off at the power outlet. Hold the plug when pulling the power supply cord out of the wall socket. Never pull on the power supply cord. Allow at least 1 hour for the Bread Master Big Loaf to cool down before using again. Leave the lid up to help the machine cool down quicker. If the Bread Master Big Loaf is too hot it will display an error code and will not operate until it cools down to the correct operating temperature for kneading. When not in use store the bread machine in a cool, dry place. 12. Cut the bread. Always make sure the kneading blades are removed from the bottom of the baked bread loaf prior to slicing. After the bread has cooled, cut the bread using a bread knife or electric knife or other serrated knife on a breadboard. A standard knife is likely to tear the bread. Breville recommend using the Breville Bread Slicing Guide – Model BS1. This foldable lightweight cutting guide is the ideal accessory for any breadmaker. The guide slots ensure straight, even slices every time when using a bread knife or electric knife. 13. Store the bread. Store the bread in freezer bags or a sealable bread box. To store for more than a few days put the bread in the freezer. Bread may be frozen for up to 1 month. Place into freezer bags, remove any air, secure with ties and label. Add-In Ingredient Beeper The Bread Master Big Loaf features an ‘Add Ingredient Beeper’ which operates in the Basic and Sweet settings. The machine will ‘BEEP‘ 8 times, approx. 5 minutes before the end of the second knead, indicating the time to add any additional fruit, nuts, herbs, chocolate, etc. required or as specified in the recipes. The addition of ingredients at this time assists with keeping whole shapes, rather than mashed through the bread dough. While the machine is still kneading add the ingredients gradually in batches, allowing the ingredients to slowly combine with the dough. Take care not to drop ingredients over the side of the bread pan into the baking chamber, as these may burn and smoke during the baking cycle. DO NOT PRESS THE ‘START/STOP’ BUTTON TO ADD INGREDIENTS AS THIS WILL CANCEL THE SETTING AND RESET THE MACHINE. 11 Beginner's Guide The Bread Master Big Loaf Preset Timer allows you to wake up to the aroma of fresh baked bread in the morning. The Preset Timer allows you to set the timer up to 15 hours in advance before you require your baked loaf. Recipes using perishable ingredients should not be made using the Preset Timer. To use the Preset Timer: 1. Add ingredients to bread pan, place and lock the bread pan into the machine. 2. Select the appropriate bread cycle program, loaf size and crust colour. 3. Before pressing the ‘START/STOP’ button, press the TIMER button ‘3:20‘ will be displayed, when the Basic White, 1.25kg setting is selected. (If other settings are selected, the time to be displayed will be different.) This means the bread will be ready in 3 hours and 20 minutes. Continue to press the TIMER button to increase the amount of time between now and when you want the bread to be ready. Each time you press the TIMER button the time displayed advances 10 minutes. Hold down the TIMER button for a speedier adjustment. Should you skip past the required time, press the TIMER button until the time required comes around again. If you wish to re-program for another time, press the Start/STOP button and repeat the above steps. Press the START/Stop button and the timer will begin to count down. It will start to knead the dough 3 hours and 20 minutes before the desired completion time. The timer can be set to bake bread up to 15 hours in advance. How to use the preset timer Example The present time is 9:00pm and you want to wake up to the aroma of fresh homemade bread at 6:30am tomorrow morning. It is 9 hours and 30 minutes from now until 6:30a.m. You should set the timer to 9 hours and 30 minutes -‘9:30‘. The Preset Timer can not be used for all recipes. Individual recipes will specify if not suitable. ☛ NOTE! It is advisable before using the Preset Timer for the first time to test the recipe to ensure the correct ratio of flour/water and other indgredients. It is advisable to weigh and measure ingredients accurately. ☛ NOTE! Preset Timer 12 Using the Bake Only setting. The BAKE ONLY setting of the Bread Master Big Loaf gives more versatility to your bread making. The BAKE ONLY setting is useful when wishing to: ● Crispen loaves already baked and cooled ● Re-warm loaves already baked and cooled ● Delay-bake a finished dough ● Melt or brown toppings on bread To use the Bake Only Setting: 1. Press the ‘SELECT’ button nine times and the display window will show ‘9‘ (BAKE). 2. Press the START/Stop button, ‘1.00’ will appear in the Display Window (the time is automatically set at 1.00 hour). 3. Should your bread require less baking time, press the Start/STOP button at the appropriate time and remove the bread from the bread machine and bread pan. How to Increase the Baking Time Bake Only How to Increase the Final Rising Time The Bread Master Big Loaf allows you to increase the baking time twice before the end of the baking cycle. When using one of the bread settings or Bake Only setting, the Bread Master Big Loaf will beep at 4 second intervals, for 1 minute, at 5 minutes prior to the completion of the baking cycle. To increase the bake time by 10 minutes: Press the CRUST button once and the Display Window will show the adjusted time (‘15.00‘). At 5 minutes before the completion of the adjusted time the Bread Master Big Loaf will repeat the process, allowing a further 10 minutes adjustment to the baking time (20 minutes in total to the baking cycle). Should you choose not to increase the baking time, the Bread Master Big Loaf will continue with the time remaining in the selected setting. The flavours and textures available in bread today are many and varied. With this in mind, the Bread Master Big Loaf provides the facility for those who enjoy their bread lighter in texture and higher in volume. When using one of the bread settings the Bread Master Big Loaf will beep at 4 second intervals for 1 minute, at 5 minutes proir to the completion of the final rising cycle. To increase the rising time by 10 minutes; Press the LOAF button once and the Display Window will show an increase of 10 minutes in the remaining time. The Bread Master Big Loaf will repeat the process when the extra 10 minutes has elapsed, allowing a further 10 minutes to the rising cycle (20 minutes in total to the final rising time). Should you choose not to increase the time in the final rise, the Bread Master Big Loaf will continue with the time remaining in the selected program. 13 Increasing baking/rising times Baking bread is in part a science and each ingredient plays an integral role. Therefore care should be taken when weighing and measuring ingredients to obtain accuracy. Recipes in this instruction booklet have been developed using Australian Metric Weights and Measurements. Australian Metric Measurements 1 teaspoon 5ml 1 tablespoon 20ml 1 cup 250ml METRIC WEIGHING SCALES For greater accuracy and consistant results it is recommend that a set of metric weighing scales should be used as they provide greater accuracy than measuring cups. Tare (zero) the scales with the container in position then spoon or pour ingredients in until desired weight is achieved. METRIC MEASURING CUPS AND SPOONS If using the graduated METRIC measuring cups, it is important to spoon or scoop the dry ingredients loosely into the required cup. Do not tap the cup on the bench, or pack the ingredients into the cup UNLESS otherwise directed. Level the top of cup with a knife. When using graduated metric measuring spoons, level top of spoon with a straight edged knife or spatula. DO NOT USE TABLEWARE SPOONS OR CUPS. METRIC LIQUID MEASURING JUGS When measuring liquids use a graduated, METRIC measuring jug. Place jug on a flat surface, check for accuracy at eye level. DO NOT USE TABLEWARE JUGS OR MEASURING CUPS. Measuring Up Measuring Up 14 In general, water weighs the same in grams as it measures in millilitres, ☛ NOTE! For New Zealand Customers New Zealand Metric Measurements 1 Metric Cup 250ml 1 tablespoon 15ml 1 teaspoon 5ml The New Zealand tablespoon is 5ml less than that of the Australian tablespoon, so care should be taken when measuring ingredients to compensate for this variance. i.e. 1 Australian tablespoon = 1 New Zealand tablespoon + 1 New Zealand teaspoon. It is important to note that New Zealand ingredients, especially flour and yeast, differ from the Australian equivalents. In the Vital Ingredients section (pages 15 and 16) suitable New Zealand products have been listed. We suggest these New Zealand products be substituted for the Australian products in the Easy Bake Recipe Section. For further New Zealand bread making assistance telephone 0800 273845 FLOUR Flour is the most important ingredient used for bread making. It provides food for the yeast and structures the loaf. When mixed with liquid, the protein in the flour starts to form gluten. Gluten is a network of elastic strands, which interlock to trap the gases produced by yeast. This process increases as the dough undergoes kneading and this provides the dough with the structure required to produce the weight and shape of the bread. White Wheat Flour The flour used in the Bread Master Big Loaf should be bread flour. Baker’s flour or plain flour may be used. There is no need to sift the flour. Plain flour is most readily available, however best results are obtained with flour with at least 11%- 12% protein content. For this reason, the recipes in this book requiring Bread Flour, have been made with flours with a 12% protein content. This is normally indicated on the packaging. Do not use self-raising flour unless indicated in the recipe. ‘Kitchen Collection’ Brand Bread Flour This brand of bread flour is available nationally at larger supermarkets and was used for the development of most of the recipes contained in this guide. It is a high protein, white bread flour, with 12% protein content ensuring a higher quality and consistency to the baked bread. ‘Defiance’ Brand High Grade Plain Flour Also known as bread or baker’s flour, it is produced from hard wheats to give a protein level of at least 11.5%. This product is available nationally at larger supermarkets. Wholemeal Flour Contains all the bran, germ and flour of the wholewheat grain. Although breads baked with this type of flour will be higher in fibre, the loaf will be lower in height and heavier in texture. A lighter textured bread can be achieved by replacing 1 cup of wholemeal flour with white bread flour. Rye flour A popular flour used for bread making, rye flour is low in protein so it is essential to combine rye flour with bread flour to make bread successfully in the Bread Master Big Loaf. Rye flour is traditionally used to make Pumpernickel and Black Breads. Gluten Flour Gluten flour is a concentrated mixture of glutenforming protein and wheat flour. Adding gluten flour can improve the structure and volume of bread when using low protein, stoneground, wholemeal or plain flour. BREAD MIXES These convenient mixes contain flour, sugar, milk, salt, oil and other ingredients such as bread improvers. Usually only the addition of water and yeast is required. Bread mix brands such as ‘Kitchen Collection’, ‘Defiance’ and ‘Lowan’ are available from major supermarkets in Australia. Recipes for these bread mix brands are listed in the Easy Bake recipe section of this book. For information on other brands of bread mix contact the manufacturer listed on the package. BREAD IMPROVER Several brands of bread improvers are available nationally in supermarkets and health food stores. The ingredients in a bread improver are usually a food acid such as ascorbic acid (Vitamin C) plus other enzymes (amylases) extracted from wheat flours. 15 Measuring Up Vital Ingredients When using a low protein, stone ground, wholemeal or plain flour the quality of the bread can be improved by adding 11/2 – 2 tablespoons of gluten flour. NEW ZEALAND ONLY ‘Elfin High Grade White flour’ and ‘Champion High Grade Flour’ These are high protein, white bread flours, containing 12% protein. ☛ NOTE! NEW ZEALAND ONLY Bread mix brands such as Elfin are available The Vital Ingredients 16 Bread Improver has been used in some of the bread recipes listed in the Easy Bake recipe section of this book. A simple bread improver is a crushed unflavoured 250mg Vitamin C tablet added to the dry ingredients. Sugar Sugar provides sweetness and flavour, browns the crust and produces food for the yeast. White sugar, brown sugar, honey and golden syrup are all suitable to use. When using honey or golden syrup it must be counted as additional liquid. We have successfully tested SPLENDA as a sugar substitute. Powdered milk Milk and milk products enhance the flavour and increase the nutritional value. Powdered milk is convenient and easy to use (store in an airtight container in the refrigerator). Fresh milk should not be substituted for powdered milk unless stated in the recipe. Low fat or skim milk powder can be used with good results. Soy milk powder can also be used but produces a denser loaf. Salt Salt is an important ingredient in bread making. However, salt inhibits the rising of the bread, so be careful when measuring, it should be accurate. Fat Fat adds flavour and retains the moisture. Butter, margarine or vegetable oil, such as safflower, sunflower, canola, etc can be used. Yeast Without yeast the bread will not rise. Yeast needs liquid, sugar and warmth to grow and rise. Dried yeast has been used in the recipes in this instruction book where appropriate. Before using dried yeast always check the use by date, as stale yeast will prevent the bread from rising. ‘Tandaco’ brand yeast, (available nationally in most supermarkets) was used in the development of all recipes contained in this book with the exception of the Bread Mix recipes. Smaller packets of bread mix usually contain sachets of yeast. Larger bulk bags of bread mix usually do not include the yeast sachets, however the corresponding brand of yeast may be purchased separately. Some bulk and imported yeast is more active, therefore it is recommended to use less of these yeasts. Yeast may also be more active in hot weather. For information on other brands of yeast relating to quantities contact the manufacturer listed on the package. Rapid Rise Yeasts These products are a mixture of yeast and bread improver. Brands will vary in strength. If wishing to substitute for yeast in a recipe, omit the bread improver. Rapid Rise yeasts should not be used with Bread Mix as bread improver is already included. Water Tap water is used in all recipes. If using water in cold climates or from the refrigerator, allow water to come to room temperature. Extremes of hot or cold water will prevent the yeast activating. Eggs Eggs are used in some bread recipes and provide liquid, help with the raising and increase the nutritional value of the bread. They give flavour and tenderness and are usually used in the sweeter type of breads. Adding a bread improver will help strengthen the framework of the bread resulting in a loaf that is lighter in texture, higher in volume, more stable and with enhanced keeping qualities. ☛ NOTE! NEW ZEALAND ONLY Sugar can be reduced for more improved results. NEW ZEALAND ONLY Salt can be reduced for more improved results. NEW ZEALAND ONLY We recommend the use of ‘Elfin’ brand yeast. NEW ZEALAND ONLY Edmonds Surebake Yeast is the most readily available yeast product in New Zealand. Where a recipe states ‘Bread Improver and Tandaco Yeast’ substitute with 3 teaspoons Edmonds Surebake Yeast 17 The Vital Ingredients 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. This applies to the Basic White and Sweet Bread settings only. Jam Setting Mix “Jam Setta” brand setting mix contains the ingredient ‘pectin’ which is a naturally occurring substance found in fresh fruit. The addition of ‘Jam Setta’ to the jam recipes helps the jam to set. This product is available in 50g packets nationally from supermarkets and some hardware stores. For more information about Bread Mixes please contact the relevant number listed below, or refer to contact details on the packaging of the bread mix. Defiance 1800 628 883 Kitchen Collection 1800 649 494 Lowan Wholefoods 1800 355 718 Elfin (New Zealand only) 0800 110 800 For more information about Bread Flour please contact the revelant number listed below, or refer to contact details on the package. Defiance high grade plain flour 1800 628 883 Kitchen Collection white bread flour 1800 649 494 Elfin/Champion high grade plain flour (New Zealand only) 0800 110 800 For more information about Gluten Flour and Bread Improver please contact: Lowan Wholefoods 1800 355 718 NEW ZEALAND ONLY King Jam Setting Mix is available in 70g sachets from major supermarkets ✔ Do measure ingredients accurately — weighed measurements are in fact more accurate than volume measurements. ✔ Do use bread flour unless recipe states otherwise. ✔ Do check use by dates on ingredients. ✔ Do add ingredients to the bread pan in the order stated in the recipe ✔ Do store opened ingredients in airtight containers. ✔ Do use ingredients at room temperature. ✘ Don’t use flour that contains a protein level of less than 11% i.e. generic brands of plain flour. ✘ Don’t use tableware cups and spoons for measuring. ✘ Don’t use compressed yeast. ✘ Don’t use hot water or liquids. ✘ Don’t use metal objects to remove the kneading blades from the bread pan or cooked loaf of bread, as this may cause damage to the non-stick coating. ✘ Don’t operate the machine if any ingredients have spilled over or around the element. Wipe away any spills first to prevent smoking occurring in the baking cycle. Never use the delay timer setting in recipes that contain perishable items, such as eggs, cheese, milk, cream and meats. Never use self-raising flour to make yeasted bread unless recipes states otherwise. Never immerse your bread machine or bread pan in water. Tip: If you live in a high altitude (above 900m) you will probably need to alter your bread recipe, as the higher the altitude the lower the air pressure, the faster the dough will rise. Try reducing the yeast by 1/4 teaspoon Tip: Flour properties can alter on a seasonal basis, therefore it may be necessary to adjust the water and flour ratio. This can be determined after ten minutes of the kneading cycle. Simply open the lid of the Bread Master Big Loaf and if the dough is too sticky, add more flour, 1 tablespoon at a time until the dough reaches a firmer consistency. If the dough is too dry add more water, 1 teaspoon at a time until a softer, more pliable dough results. After being properly kneaded dough, with the correct amount of water, should appear smooth and silky. Tip: When handshaping dough for rolls, weigh each piece of dough for more evenly sized results. Hints & Tips 18 Hints & Tips to better bread making About Ingredients: Q: Can fresh milk be used instead of dry milk? A: Yes - but not when using the preset timer. Bread made with fresh milk will have a heavier texture than bread made with milk powder. The milk has to be scalded and cooled before adding to the other dough ingredients. Substitute the water with fresh milk and omit the milk powder. Q: Can butter or margarine be used in place of oil? A: Yes, but the bread crumb may appear a more creamy, yellow colour. Q: Can other sweetening agents be used in place of sugar? A: Yes – honey, golden syrup or brown sugar can be used. Do not use artifical sweeteners. However the brand SPLENDA was successfully tested during recipe development. When substituting honey or similar sweet liquids for sugar, reduce the water by the same amount. Q: Can salt be omitted? A: Salt plays a very important part in bread making. Omitting it will decrease water absorption in the dough, as well as affect mixing, the strength of gluten development and the fermentation of the yeast. In the finished bread, salt improves the loaf shape, crumb structure and crust colour, as well as extending shelf life and enhancing flavour. Q: Why do the ingredients need to be placed into the pan in the specified order? A: To ensure all dry ingredients are mixed with water and to avoid the yeast activating prematurely with the water when using the preset timer. About Baking Bread: Q: The bread cycle has been accidentally cancelled/reset or a power failure has occurred during the bread making process. What can I do? If the cycle can not be resumed or is cancelled; During the Kneading stage – Reselect the bread setting again and allow dough to re-knead and continue through the baking process. The result may be a loaf higher in volume and lighter in texture. During the Rising stage – Turn the machine off. Leave the dough in the pan and in the baking chamber with the lid closed. Allow the dough to prove up in size until almost near the top of the pan. Turn the machine on. Select the BAKE ONLY setting, the time will display 1:00 hour. Press the START/Stop button. During the Baking cycle – Select the BAKE ONLYsetting, the time will display 1:00 hour. Press the START/Stop button. Should the bread require less baking time, press the Start/STOP button at the appropriate time and remove the bread from the Bread Master Big Loaf and bread pan. Q: What happens if the bread isn't removed when the bake cycle is complete? A: As the loaf cools it gives off steam that cannot escape from the bread pan. The bread crust may become soft and the loaf may lose its shape. Q: Why did the bread not rise? A: There may be several reasons. Check the protein level of the flour and use by date of the yeast. The yeast may have failed to activate, the yeast measurements may be inaccurate or sometimes people just forget to add the yeast. Q: Why do large holes appear inside the bread? A: Occasionally air bubbles will concentrate at a certain location during the last rising and will bake in this state. Check the recipe ingredients and method of weighing/measuring. 19 Questions & Answers Questions and Answers Questions & Answers 20 Q: Why does the kneading blade stay inside the bread when it is removed from the bread pan? Is this normal? A: Yes.This is usually caused by the crispness of the crust. To locate the blade use a non-abrasive utensil and avoid damaging the non-stick coating of the blade (a wooden chopstick is ideal). Use a dry, thick cloth to remove the blade as it will be hot. Q: Why does the top of the bread collapse? A: Usually this is because the ingredients are not in balance or a low protein flour is used. Check the method of weighing/measuring the ingredients. Too much yeast, water or other liquid ingredients, or not enough flour may cause the bread to be pale on top and collapse with baking. Q: Why does bread colour differ? A: This is probably because the ingredients in each recipe differs. A different crust colour may also have been selected. Q: Are the room and water temperatures important? A: Yes – room and water temperature influences yeast activity and therefore can affect the quality of your bread. The average room temperature is approximately 20-25oC, room temperature water should also be used. About Using the Preset Timer: Q: Why can’t the Preset Timer be set past 15 hours? A: The ingredients may deteriorate in quality or ferment if they are left inside the bread pan for many hours. This is especially the case during summer, when the timer should be set to a shorter period of time. Q: Why can’t some ingredients be used with the Preset Timer A: Most protein foods, such as milk, cheese, eggs, bacon, etc., are perishable and will deteriorate if left unrefrigerated for more than one hour. Never use hot water, as it will kill the yeast. ☛ NOTE! 21 Troubleshooting – Recipe Problem Bread Over Sticky Doughy Heavy Coarse Bread Bread Corrective sinks in browned patch on centre dense holey rises doesn’t Action centre top of texture texture too much rise bread enough Flour Not ● ● ● ● ● ● Use metric weighing/ measured measuring devices. correctly See ‘Measuring Up' for more detail Low ● ● ● ● Use high protein flour. Protein % See 'The Vital Ingredients' for more detail Past ● ● ● Use fresh flour use-by date Self raising ● ● ● ● Use high protein flour used bread flour. See 'The Vital Ingredients' for more detail Sugar Not ● ● ● ● ● ● ● ● Use metric weighing/ measured measuring devices correctly Salt Not ● ● ● ● ● Use metric weighing/ measured measuring devices correctly Water Not ● ● ● ● ● ● Use metric weighing/ Liquid measured measuring devices. correctly See ‘Measuring Up' for more detail Too hot/ ● Water must between Too cold 20o -25oC Yeast Not ● ● ● ● ● ● ● Use metric weighing/ measured measuring devices. correctly See ‘Measuring Up' for more detail Bread Not ● ● ● ● ● ● ● Use metric weighing/ Mix measured measuring devices. correctly See ‘Measuring Up' for more detail Used in ● ● ● Bread mix must only place of be used when flour following specific recipe for mixes. Room Too hot ● ● Room temp must temp be less than 28oC Too cold ● Room temp must be more than 10oC Troubleshooting – Recipe Troubleshooting – Machine 22 Troubleshooting – Machine Machine Machine Error code Ingredients Bread Baked Under Programmable Bread not Loaf will not E:01 on not not bread browned timer did sufficiently is small operate display mixed baked is damp crust not function baked window Unit unplugged ● ● ● 30 minute ● warming cycle (Wholewheat cycle only) Kneading ● blade not on shaft Select setting ● ● incorrect Machine has ● ● not cooled from previous use Lid opened ● ● ● during rising or baking Hot bread ● left in pan too long Incorrect ● crust colour selection Start button ● ● ● not pressed Bread pan ● ● unseated 23 Control Panel Messages Control Panel Messages – Error Detection When the START/Stop button has been pressed to begin the baking process and there is a problem relating to the sensor, the machine will beep twice and then flash the particular error message specific to the problem. There are 6 different messages. If the error messages E:02-E:05, E:08 appear in the display window contact your nearest autorised Breville Service Centre. Error Message Problem If the bread maker is used shortly after a previous loaf has been baked, its interior will still be warm, ie, the sensor temperature will still be above 40oC. Correction Press Start/STOP to reset. Open the lid and remove the bread pan to cool. Always allow the bread machine sufficient time to cool before using again. E:01 Control Panel Messages Care, Cleaning and Storage 24 Care, Cleaning and Storage Before cleaning your Bread Master Big Loaf, remove the plug from the power outlet and allow the unit to cool completely. Bread Machine The body and the lid should be wiped over with a soft damp cloth. If overspills such as flour, nuts, sultanas, etc. occur in the baking chamber, carefully remove and clean using a damp cloth. Wipe dry before using next. Before re-using your Baker Master Big Loaf make certain that all parts are completely dry. Bread pan and kneading blade The bread pan and kneading blades of the Bread Master Big Loaf are coated with a high quality non-stick coating. To clean the bread pan: Fill half way with warm, soapy water (use a non-abrasive detergent), let sit for 10-20 minutes. Remove the kneading blades and clean both blades and inside of pan using a soft cloth. Be sure to remove any crust or dough that may become lodged around/underneath each blade and around the drive shafts. The bread pan should NOT be immersed in water. Take care not to scratch the non-stick surface on the inside of the pan and the kneading blade. Never use a hard substance, like a brush, to wash them. ● Dry the kneading blades and bread pan thoroughly. ● Do not use harsh cleaners, abrasives, brushes or steel wool. ● Never wash the bread pan or kneading blades in the dishwasher Storage When storing your Bread Master Big Loaf ensure the machine is completely cool, clean and dry. Place the bread pan and kneading blades into the baking chamber and close the lid. Do not place heavy objects on the lid top. Store the bread machine upright. Replacement Bread Pan and Kneading Blades Both the blades and bread pan coating are operating parts of the machine and as such are subject to normal wear and tear over the life of the machine. Depending on your usage of the bread machine they may need replacement if the bread begins to stick. Replacement parts are available from Breville Spare Parts: CALL Sydney Metropolitan callers (02) 9381 8195 For the rest of Australia 1800 257 196 New Zealand customers – call Breville New Zealand (09) 274 9950. Some discolouration may appear in the bread pan over time. This is a natural effect caused by moisture and steam and will not affect the bread in any way. ☛ NOTE! NEVER immerse the bread machine or the bread pan in water. ☛ NOTE! As with any non-stick coated surface NEVER use metal utensils or abrasive cleaners on these items. ☛ NOTE! 25 26 Easy Bake Recipes Easy Bake Recipes Easy Bake Recipes 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. Basic White ADD-IN INGREDIENTS BEEPER: The Bread Master Big Loaf beeps 8 times, 5 minutes before the end of the second knead. Now is the time to add extra ingredients, such as fruit, nuts etc. CHART SHOWING SEQUENCE FOR EACH SETTING 27 Traditional favourites PROCEDURE 1. Place ingredients into the bread pan, in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Lock the bread pan into position in the baking chamber and close the lid. 4. Press SELECT button to the desired setting as specified in recipes below. 5. Press LOAF button to 1kg or 750g setting if required. 6. Press CRUST button to Dark or Light setting if required. 7. Press START/Stop button. At the end of the program, press Start/STOP button. Remove bread from Bread Master Big Loaf and bread pan. Cool on rack. 750g LIGHT 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.03hrs 750g MEDIUM 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.03hrs 750g DARK 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.03hrs 1kg LIGHT 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.10hrs 1kg MEDIUM 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.10hrs 1kg DARK 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.10hrs 1.25kg LIGHT 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.20hrs 1.25kg MEDIUM 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.20hrs 1.25kg DARK 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.20hrs Favourites Traditional ☛ The Light, Medium and Dark Crust colour is automatically determined by temperature not time. NOTE! INGREDIENTS: 1.25kg 1kg 750g Water 470ml 375ml 310ml Oil 21/2 tablespoons 21/2 tablespoons 2 tablespoons Salt 13/4 teaspoons 13/4 teaspoons 13/4 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 1 teaspoon Tandaco yeast 11/2 teaspoons 11/2 teaspoons 11/4 teaspoons SETTING: BASIC: Light, Medium or Dark Milk Bread THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER INGREDIENTS: 1.25kg 1kg 750g Full cream milk, scalded & cooled 490ml 395ml 320ml Oil 11/2 tablespoons 11/2 tablespoons 1 tablespoon Salt 2 teaspoons 13/4 teaspoons 13/4 teaspoons Sugar 2 tablespoons 2 tablespoons 11/2 tablespoons Bread Flour 750g/ 5 cups 600g/ 4 cups 450g/ 3cups Bread improver 1 teaspoon 1 teaspoon 1 teaspoon Tandaco Yeast 11/2 teaspoons 11/2 teaspoons 11/2 teaspoons SETTING: BASIC: Light, Medium or Dark French Bread CHART SHOWING SEQUENCE FOR EACH SETTING INGREDIENTS: 1.25kg 1kg 750g Water 460ml 360ml 295ml Oil 1 tablespoon 3 teaspoons 2 teaspoons Salt 13/4 teaspoons 2 teaspoons 2 teaspoons Sugar 1 tablespoon 1 tablespoon 3 teaspoons Bread Flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups Bread improver 1 teaspoon 1 teaspoon 1 teaspoon Tandaco Yeast 11/2 teaspoons 1 teaspoon 1 teaspoon SETTING: FRENCH: Light, Medium or Dark. Traditional favourites 28 750g LIGHT 1st knead 2nd knead Nil Nil 2nd rise Punch 3rd Rise Bake Total cycle time: 3.25hrs 750g MEDIUM 1st knead 2nd knead Nil Nil 2nd rise Punch 3rd Rise Bake Total cycle time: 3.25hrs 750g DARK 1st knead 2nd knead Nil Nil 2nd rise Punch 3rd Rise Bake Total cycle time: 3.25hrs 1kg LIGHT 1st knead 2nd knead Nil Nil 2nd rise Punch 3rd Rise Bake Total cycle time: 3.33hrs 1kg MEDIUM 1st knead 2nd knead Nil Nil 2nd rise Punch 3rd Rise Bake Total cycle time: 3.33hrs 1kg DARK 1st knead 2nd knead Nil Nil 2nd rise Punch 3rd Rise Bake Total cycle time: 3.33hrs 1.25kg LIGHT 1st knead 2nd knead Nil Nil 2nd rise Punch 3rd Rise Bake Total cycle time: 3.45hrs 1.25kg MEDIUM 1st knead 2nd knead Nil Nil 2nd rise Punch 3rd Rise Bake Total cycle time: 3.45hrs 1.25kg DARK 1st knead 2nd knead Nil Nil 2nd rise Punch 3rd Rise Bake Total cycle time: 3.45hrs ☛ The Light, Medium and Dark Crust colour is automatically determined by temperature not time. NOTE! 100% Wholemeal Bread CHART SHOWING SEQUENCE FOR EACH SETTING INGREDIENTS: 1.25kg 1kg 750g Water 500ml 390ml 300ml Oil 21/2 tablespoons 2 tablespoons 1 tablespoon Salt 13/4 teaspoons 2 teaspoons 2 teaspoons Sugar 3 tablespoons 3 tablespoons 21/2 tablespoons Wholemeal plain flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups Milk powder 2 tablespoons 2 tablespoons 2 tablespoons Bread improver 1 teaspoon 1 teaspoon 1 teaspoon Gluten flour 2 tablespoons 2 tablespoons 1 tablespoon Tandaco Yeast 11/2 teaspoons 11/2 teaspoons 11/4 teaspoons SETTING: WHOLE WHEAT: Light, Medium or Dark Multigrain Bread INGREDIENTS: 1.25kg 1kg 750g Water 470ml 375ml 310ml Oil 21/2 tablespoons 21/2 tablespoons 2 tablespoons Salt 2 teaspoons 2 teaspoons 13/4 teaspoons Sugar 21/2 tablespoons 21/2 tablespoons 2 tablespoons Bread Flour 450g/ 3 cups 375g/ 21/2 cups 300g/ 2 cups Wholemeal plain flour 300g/ 2 cups 225g/ 11/2 cups 150g/ 1 cup Milk powder 2 tablespoons 2 tablespoons 2 tablespoons Bread improver 1 teaspoon 1 teaspoon 1 teaspoon Gluten flour 2 tablespoons 2 tablespoons 1 tablespoon Sunflower seeds 21/2 tablespoons 21/2 tablespoons 2 tablespoons Kibble Wheat 21/2 tablespoons 21/2 tablespoons 2 tablespoons Whole linseeds 2 tablespoons 2 tablespoons 1 tablespoon Sesame seeds 2 tablespoons 2 tablespoons 1 tablespoon Cracked buckwheat 2 tablespoons 2 tablespoons 1 tablespoon Tandaco Yeast 11/2 teaspoons 11/2 teaspoons 11/4 teaspoons SETTING: WHOLE WHEAT: Light, Medium or Dark. 29 Traditional favourites 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 Prewarm 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.29hrs 1kg MEDIUM Prewarm 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.29hrs 1kg DARK Prewarm 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.29hrs 1.25kg LIGHT Prewarm 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.40hrs 1.25kg MEDIUM Prewarm 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.40hrs 1.25kg DARK Prewarm 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.40hrs ☛ The Light, Medium and Dark Crust colour is automatically determined by temperature not time. NOTE! Traditional favourites 30 Light Rye Bread INGREDIENTS: 1.25kg 1kg 750g Water 470ml 375ml 310ml Oil 2 tablespoons 2 tablespoons 1 tablespoon Salt 13/4 teaspoons 13/4 teaspoons 13/4 teaspoons Golden Syrup 2 tablespoons 2 tablespoons 11/2 tablespoons Bread Flour 525g/ 31/2 cups 412g/ 23/4 cups 300g/ 2 cups Rye Flour 210g/ 11/2 cups 175g/ 11/4 cups 140g/ 1 cup Milk powder 2 tablespoons 2 tablespoons 2 tablespoons Bread improver 1 teaspoon 1 teaspoon 1 teaspoon Gluten flour 11/2 tablespoons 11/2 tablespoons 1 tablespoon Tandaco Yeast 11/2 teaspoons 11/2 teaspoons 11/4 teaspoons SETTING: WHOLE WHEAT: Light, Medium or Dark. Pumpkin Bread INGREDIENTS: 1.25kg 1kg 750g Water 260ml 200ml 180ml Oil 21/2 tablespoons 21/2 tablespoons 2 tablespoons Salt 2 teaspoons 2 teaspoons 13/4 teaspoons Sugar 2 tablespoons 2 tablespoons 11/2 tablespoons Cooked pumpkin, well drained & mashed 175g/ 3/4 cup 140g/ 1/2 cup 4 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 1 teaspoon Ground cumin 11/2 teaspoons 11/4 teaspoons 1 teaspoon Tandaco Yeast 11/2 teaspoons 11/2 teaspoons 11/2 teaspoons SETTING: BASIC: Light, Medium or Dark. 31 Flavoured White Bread White Flavoured PROCEDURE 1. Place ingredients into bread pan in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Lock the bread pan into position in the baking chamber and close the lid. 4. Press SELECT button to the desired setting as specified in recipes below. 5. Press LOAF button to 1kg or 750g setting if required. 6. Press CRUST button to Dark or Light setting if required. 7. Press START/Stop button. After baking, press Start/STOP button. Remove bread from oven and bread pan. Cool on rack. White Bread Tomato Onion & Bacon Bread THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER INGREDIENTS: 1.25kg 1kg 750g Water 470ml 375ml 310ml Oil 2 tablespoons 2 tablespoons 1 tablespoon Salt 2 teaspoons 2 teaspoons 13/4 teaspoons Sugar 2 tablespoons 2 tablespoons 11/2 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 1 teaspoon Tandaco Yeast 11/2 teaspoons 11/2 teaspoons 11/2 teaspoons ADD AT THE BEEP: Chopped onion sauteed in butter 60g/ 1/3 cup 3 tablespoons 2 tablespoons Sun dried tomatoes, well drained and chopped 40g/ 1/3 cup 3 tablespoons 2 tablespoons Chopped bacon 3 tablespoons 2 tablespoons 2 tablespoons SETTING: BASIC: Light, Medium or Dark. Italian Bread INGREDIENTS: 1.25kg 1kg 750g Water 450ml 340ml 270ml Oil 2 tablespoons 2 tablespoons 11/2 tablespoons Salt 2 teaspoons 2 teaspoons 13/4 teaspoons Sugar 2 tablespoons 2 tablespoons 11/2 tablespoons Tomato paste 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 Bread improver 1 teaspoon 1 teaspoon 1 teaspoon Dried basil 1 tablespoon 1 tablespoon 3 teaspoons Tandaco Yeast 11/2 teaspoons 11/2 teaspoons 11/2 teaspoons ADD AT THE BEEP: Stuffed green olives, well drained and chopped 4 tablespoons 3 tablespoons 2 tablespoons SETTING: BASIC: Light, medium or Dark. Flavoured White Bread 32 Cheese & Chive Bread THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER INGREDIENTS: 1.25kg 1kg 750g Water 450ml 350ml 280ml Oil 21/2 tablespoons 21/2 tablespoons 2 tablespoons Salt 2 teaspoons 2 teaspoons 13/4 teaspoons Sugar 2 tablespoons 2 tablespoons 11/2 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 teasp
Was this answer helpful?

HELEN posted an answer 16 years, 4 months ago

0 Model BB380 Issue 1/99 PRINTED ON RECYCLED PAPER 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. Breville Customer Care Centre Australian Customers ✉ Breville Customer Care Centre Locked Bag 2000 Botany NSW 2019 Australia ☎ Customer Service Ph: 1300 139 798 Fax (02) 9384 9601 Email Customer Service askus@breville.com.au New Zealand Customers ✉ Breville Customer Service Centre Private Bag 94411 Greenmount Auckland, New Zealand ☎ Customer Service Ph: 09 271 3980 Fax 0800 288 513 Email Customer Service askus@breville.com.au Easy Bake Recipe Book Model No. BB380 Easy Bake Recipe Book Instructions & Bread Master Big Loaf Bakes extra large ‘Country Style’ bread Includes Recipes for Pre-packaged Bread Mixes Page 69 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. We have made the Bread Master Big Loaf easy to use as you will find from the ‘Beginner’s Guide to Your First Loaf’ on page 9. You will also find over 90 delicious recipes to try in our Easy Bake recipe section, including recipes for pre-packaged breadmixes. The Bread Master Big Loaf also features a Jam setting allowing you to easily create delicious fresh homemade jams, a taste sensation on your freshly baked bread. For people who like to hand shape bread, there is also a Dough setting. In addition the Bread Master Big Loaf will bake superb Yeast Free or Gluten Free breads. Finally, if you enjoy waking up to the aroma of freshly baked bread every morning, the 15 hour delay timer on the Bread Master Big Loaf makes it easy to do so. For our New Zealand customers we have included information relating to variances in measurements and availability of ingredients. BEFORE MAKING YOUR FIRST LOAF OF BREAD, PLEASE READ THIS BOOK THOROUGHLY, TO ENSURE YOU GET THE BEST RESULTS. We wish you, your family and friends much enjoyment from the superb range of breads you can bake and doughs you can knead in your Breville Bread Master Big Loaf. 1 Congratulations Congratulations Page 3 Before Using Your Bread Master Big Loaf Important Safeguards 3 4 Bread Master Big Loaf Features Familiarising Yourself with your Bread Master Big Loaf 4 Main Features of the Control Panel 5 Bread and Dough Setting Selections 7 9 Your First Loaf Beginner’s Guide to Baking Your First Loaf 9 How to Use the Preset Timer 12 How to Increase the Baking Time 13 How to Increase the Final Rising Time 13 Bake Only 13 14 Weighing and Measuring Measuring Up 14 The Vital Ingredients 15 18 Hints and Tips Hints and Tips to Better Bread Making 18 Questions and Answers 19 Troubleshooting Checklist - Recipe 21 Troubleshooting Checklist - Machine 22 Control Panel Messages 23 Care, Cleaning and Storage 24 26 Easy Bake Recipes Traditional Favourites 27 Flavoured White Breads 31 Sweeter Flavoured Breads 38 Wholemeal Flavoured Breads 43 Rapid Bread 48 Dough 50 Pizza Dough 53 Just Jam 55 Glazes and Butters 58 Yeast Free and Muffin Breads 60 Gluten Free Breads 64 Pasta Dough 67 Prepackaged Bread Mixes 69 Contents 2 Contents PLEASE NOTE: The 1.5kg, 1kg and 750g loaf sizes relate to an average weight size for wholemeal and flavoured breads. Weight sizes will vary according to the ingredients used. Important safeguards Before using the Bread Master Big Loaf, we ask that like any electrical appliance you exercise a degree of care and adhere to the following precautions. READ ALL INSTRUCTIONS BEFORE OPERATING THE BREAD MAKER. SAVE THESE INSTRUCTIONS FOR FUTURE REFERENCE. Important safeguards for your Breville Breadmaker ● Do not place machine near the edge of bench top or table during operation. Vibration during the kneading cycles may cause the machine to move slightly. ● Do not place this appliance on or near a hot gas or electric burner, or where it could touch a heated oven. Position the unit a minimum distance of 10cm away from walls. This will help prevent the possibility of wall discolouration due to radiated heat. ● Always operate your bread maker on a stable and heat-resistant surface. Do not use on a cloth covered surface or near other flammable materials. ● Do not touch hot surfaces. Allow the bread maker to cool down before cleaning any parts. ● Use oven mitts when removing the hot bread pan and the bread from the pan. ● Do not pour any ingredients directly into the baking chamber. Place ingredients into the bread pan only. ● Do not place anything on top of the lid. Do not cover the air vents on the lid whilst the bread machine is in use. ● Do not place hands inside the bread maker while in operation. Avoid contact with moving parts. ● Do not leave the lid standing open for extended periods of time. ● Always make sure the kneading blades are removed from the base of the baked bread loaf prior to slicing. ● Keep the inside and outside of the bread machine clean. Follow the cleaning instructions provided in this booklet. ● Do not immerse the bread pan in water. This may interfere with the free movement of the drive shaft. Wash only the interior of the bread pan. Important safeguards for all electrical appliances ● To protect against electric shock, do not immerse cord, plug or appliance in water. ● Do not let the cord hand over the edge of a table or counter, touch hot surfaces or become knotted. ● Close supervision is necessary when this appliance is being used by or near children. The appliance is not intended for use by young children or infirm persons without supervision. ● Unplug the appliance from the power outlet when not in use and before cleaning ● If the supply cord, plug or actual appliance becomes damaged in any way return the entire appliance to the nearest authorised Breville Service Centre for examination and/or repair. ● This appliance is for household use only. Do not use outdoors, for commercial use or for any purpose other than its intended use. 3 Safeguards Before using your Bread Master Big Loaf Bread Master Big Loaf 4 Familiarising yourself with your Bread Master Big Loaf Non-stick coated Bread pan LED display window Control panel Non-stick coated kneading blades Removable lid Viewing window Oven (baking chamber) The control panel is designed to perform several functions. It features: Illuminated display window which indicates both the setting number selected and the completion time for the setting selected. Illuminated indicator lights to show the bread loaf size and crust colour selected and the cycle progress of the setting selected. Illuminated progress cycle indicators show what cycle the breadmaker is in when operating. DISPLAY The illuminated display window displays the setting number selected (Program number 1 to WINDOW 12 will appear in the window). When the START /STOP button is pressed the time displayed (in hours and minutes) is the time remaining until the selected setting is completed. The letter ‘E’ will illuminate in the display window should an error occur. Refer to page 23. SELECT Press the SELECT button to select the 12 automatic settings available. These settings are listed on Page 7 ‘Bread and Dough Setting Selections’. Each time the SELECT button is pressed the setting is changed. The setting selected is shown on the Display Window as a number between 1 to 12. CRUST Press the CRUST button to select the 3 crust colour settings available for the bread settings only, Light, Medium or Dark. A red light will align against the selected colour. NOTE: Press the CRUST button to extend the baking cycle (up to 20 minutes). (Refer to ‘How to Increase the Baking Time’ Page 13). LOAF Press the LOAF button to select the size loaf you require. A red light will align against the selected setting. NOTE: Press the LOAF button to extend the final rising cycle (up to 20 minutes). (Refer to ‘How to Increase the Final Rising Time’ Page 13) TIMER For use when setting the TIMER to delay the start of a program. To preset the delete timer. (refer Page 12) START/ The Bread Master features a combined START/STOP button to operate your machine. STOP TO START Press the START / Stop button to commence the selected settting or begin timer countdown for the preset timer. TO STOP To stop and cancel the Bread Master Big Loaf in mid-cycle the Start/STOP Button must be pressed down and held for 5-10 seconds until the machine beeps and the display window is reset. This will result in the preset being cancelled. DO NOT PRESS START/STOP when checking the bread as this will cancel the setting. The machine will not continue operation.(When the bread is completed the Bread Master automatically stops and sounds 3 double beeps. The time Display will indicate ‘000’). 5 Control Panel Main features of the control panel Select Button Crust Button Cycle progress indicator panel Crust colour indicator lights Display window Start/Stop Button Loaf Button Loaf size indicator lights Timer Button 0.00 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. Control Panel 6 PREHEAT Illuminates on Wholewheat, Wholewheat Rapid and Jam settings only. Indicates breadmaker is pre-warming ingredients before commencing kneading. Kneading blades will not operate during this period. KNEAD Indicates breadmaker is in the kneading cycle. RISE Indicates the breadmaker is in one of several rising stages. Low heat from the element is generated to aid the rising process. BAKE Indicates the breadmaker is in the bake cycle. High heat from the element is generated to bake the bread. WARM Indicates the breadmaking cycle has completed and the bread is being keep warm for up to 60 minutes. 7 Bread and Dough Setting SETTING 1. (Basic White) Press the SELECT button once and the Display Window will show ‘1’ and a red light will appear against 1.25kg in the ‘Loaf Selection Panel’ and against Medium in the ‘Crust Selection Panel’. This setting is used for an extra large size white loaf with a medium crust colour. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 1kg Large size loaf or 750g Medium size loaf, press LOAF button until the red light aligns with this setting. The ADD-IN INGREDIENTS BEEPER operates during this cycle. The machine will ‘BEEP’ 8 times, approx. 5 minutes before the end of the second knead, indicating the time to add any additional fruit, nuts, herbs, chocolate etc. required or as specified in the recipes. SETTING 2. Basic Rapid Press the SELECT button twice and the Display Window will show ‘2’ and a red light will appear against 1.25kg in the ‘Loaf Selection Panel’ and against Medium in the ‘Crust Selection Panel’. This setting is used for an extra large size, rapid baked white loaf with a medium crust colour. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 1kg Large size loaf or a 750g Medium size loaf, press LOAF button until red light aligns with this setting. Refer to the Rapid Bread section on page 48 to find recipes designed to produce the best results when using this setting. SETTING 3. Wholewheat Press the SELECT button three times and the Display Window will show ‘3’ and a red light will appear against 1.25kg in the ‘Loaf Selection Panel’ and against Medium in the ‘Crust Selection Panel’. This setting is used for is an extra large size wholemeal loaf with medium crust colour. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 1kg Large size loaf or 750g Medium size loaf, press LOAF button until red light aligns with this setting. This setting is used for breads made with large amounts of whole meal flour, rye or other grain flours. A 30 minute warming period before the kneading commences has been built into this cycle allowing the heavy wheat flour and grains to absorb the liquid, soften and expand. SETTING 4. Wholewheat Rapid Press the SELECT button four times and the Display Window will show ‘4’ and a red light will appear against 1.25kg in the ‘Loaf Selection Panel’ and against (Medium) in the ‘Crust Selection Panel’. This setting is used for an extra large size, rapid baked wholemeal loaf with a medium crust colour. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 1kg Large size loaf or 750g Medium sized loaf, press LOAF button until red light aligns with this setting. Refer to Rapid Bread section page 48 to find recipes designed to produce the best results when using this setting. SETTING 5. Sweet Press the SELECT button five times and the Display Window will show ‘5’ and a red light will appear against 1.25kg in the ‘Loaf Selection Panel’ and against Medium in the ‘Crust Selection Panel’. This setting is used for an extra large size sweet loaf with a medium crust colour. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 1kg Large size loaf or 750g Medium size loaf, press LOAF button until red light aligns with this setting. Bread and Dough Setting Selections Bread and Dough Setting 8 This setting is suitable for sweeter style breads such as fruit loaf as the rising times are longer and baked at a lower temperature. The ADD-IN INGREDIENTS BEEPER operates during this cycle. The machine will ‘BEEP’ 8 times, approx. 5 minutes before the end of the second knead, indicating the time to add any additional fruit, nuts, herbs, chocolate etc. required or as specified in the recipes. SETTING 6. French Press the SELECT button six times and the Display Window will show ‘6’ and a red light will appear against 1.25kg in the ‘Loaf Selection Panel’ and against Medium in the ‘Crust Selection Panel’. This setting is used for an extra large size French loaf with a medium crust colour. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 1kg Large size loaf or 750g Medium size loaf, press LOAF button until red light aligns with this setting. The type of bread most suited to this setting is low in fat and sugar as the rising and baking times are longer. French style bread setting will produce a loaf with a coarser crumb and a harder, crustier crust. SETTING 7. Yeast Free Press the SELECT button seven times and the Display Window will show ‘7’ and a red light will appear against 1.25kg in the ‘Loaf Selection Panel’ and against Medium in the ‘Crust Selection Panel’. This setting is used for an extra large size Yeast Free loaf with a medium crust colour. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 1kg Large size loaf or 750g Medium size loaf, press LOAF button until red light aligns with this setting. The recipes for these yeast free breads rely on baking powder or bicarbonate of soda as the raising agent. SETTING 8. Jam Press the SELECT button eight times and the Display Window will show ‘8’ (Jam ). This setting is used to produce home made style jam, using seasonal fresh fruit. This setting takes 1 hour and 20 minutes to complete. A variety of recipes can be found in the ‘Just Jam’ section of this booklet. SETTING 9. Bake Only Press the SELECT button nine times and the Display Window will show ‘9 ‘ (Bake only). In the event of a power interruption during the rising cycle, providing the bread dough is allowed to rise to the top of the bread pan, this setting can be used to complete the baking. Refer to ‘Bake Only’ on page 13. SETTING 10. Pasta Press the SELECT button ten times and the Display Window will show ‘10’ (Pasta Dough). This setting is used to produce fresh homemade pasta dough, the pasta ingredients are mixed and kneaded, then can be either hand shaped or processed through a pasta extruder. This setting takes 13 minutes to complete. There is no rising time in this setting. A variety of recipes for pasta dough can be found in the ‘Pasta Dough’ section of this booklet. SETTING 11. Pizza Dough Press the SELECT button eleven times and the Display Window will show ‘11’ (Pizza Dough). This setting is used to produce fresh homemade pizza dough that can be used to make pizza bases and focaccia. This setting takes 45 minutes to complete. Special instructions and recipes for Pizza and Focaccia are included in the ‘Pizza Dough’ section of this booklet. SETTING 12. Dough Press the SELECT button twelve times and the Display Window will show ‘12’ (Dough Only). This setting is used to produce bread dough that can be used to create your own handshaped breads or rolls. This cycle takes 1 hour, 10 minutes to complete. Remove the dough from the pan, hand shape, allow to rise then bake in the conventional oven. 9 Beginner's Guide The following instructions are to be used when making Bread or Dough recipes from the recipe section of this book. All recipes use local ingredients and Australian Standard Metric Measuring tools (cup, spoons and weighing scales. Before making your first loaf, remove any promotional stickers from the Bread Master Big Loaf. Do not remove the Bread Master Big Loaf logo label located on the front panel of your machine. 1. Open the lid and remove the bread pan. Grasp the extended sides of bread pan and pull towards the front of the oven to unlock the pan, then lift upwards to remove . It is recommended to use a pair of oven mitts when removing the bread pan from the machine when the unit is hot. Always remove bread pan from the Bread Master Big Loaf before adding ingredients to ensure ingredients are not spilt into the baking chamber or onto the element. Before using for the first time, we recommend that the inside of the bread pan and the kneading blades be washed with warm soapy water, rinsed and dried thoroughly. Do not immerse the bread pan in water. 2. Attach the twin kneading blades to each drive shaft in the bread pan. It is important that the kneading blades are properly mounted on each shaft in the base of the bread pan by aligning the flat edge on the inside of the kneading blade with the flat side of the shaft. If the blade is not seated correctly, ingredients may not be mixed and kneaded properly. (Before inserting the kneading blades ensure that there are no crumbs attached to either shaft inside the bread pan or inside the hole of each kneading blade.) 3. Put the ingredients into the bread pan in the following order. Ensure the bread pan is removed from the machine before adding ingredients. 1st. Liquid ingredients i.e. water 2nd. Fat i.e. oil 3rd. Dry ingredients i.e. salt, sugar, flour 4th. Yeast It is most important that the ingredients are added in the correct order listed in the recipe and that the ingredients are measured and weighed accurately or the dough may not mix correctly or rise sufficiently. Beginner’s Guide to Baking Your First Loaf If using a pre-packaged bread mix, refer to recipes in the prepackaged bread mix sections of this booklet. ☛ NOTE! All ingredients should be room temperature (20-25°C) Mound the flour and make a small hollow in the centre of the flour and place the yeast there. If the yeast contacts the water before kneading, the bread may not rise well. This is very important when using the Preset Timer. 4. Return the bread pan to the machine. Wipe down the outside of the bread pan to remove any spillage. Ensure bread pan is inserted completely as follows: Lower the bread pan into the machine. Push down on the bread pan firmly until it clicks firmly into position on both sides. 5. Close the lid. Do not open the lid during operation except to check the consistency of the dough during the kneading cycle or to glaze and add seeds to the top of the loaf at 5 minutes before the end of the baking cycle. 6. Plug in the bread maker. Insert plug into a 230/240 volt power outlet. Switch on at the power outlet. The display should blink as ‘000‘ when the power is on. 7. Select the bread type, loaf size and crust colour mode. Press the ‘SELECT’ button until the display indicates the appropriate bread setting. For basic white bread press the SELECT button once and ‘1‘ will appear in the Display Window. The LOAF size is automatically set at 1.25kg and CRUST colour set at Medium. For another loaf size and crust colour, press the LOAF and CRUST buttons until the red light aligns with the desired setting. 8. Start the bread maker. Press the ‘START/stop’ button once. The machine will begin kneading the dough and the total time remaining until the bread is completed will appear in the display window. The remaining time will ‘count down‘ in one-minute increments. • When the kneading cycle ends the bread will start to rise. • During the baking cycle of a program, steam may sometimes come out of the vents on the lid. The window may steam up. This is a normal part of the bread making process. • When the bread is finished baking, the machine will sound 3 double ‘beeps’ and the display window will read ‘000‘. The bread is now ready to remove. 9. Remove the bread pan. After the machine ‘beeps’, press the ‘start/STOP’ button. Remove the bread pan with oven mitts as it is very hot! Pull the pan forward to unlock and lift pan upwards. Never set the hot bread pan directly on the body of the unit, tablecloth, plastic surfaces or other surfaces affected by heat If you do not wish to remove the bread immediately, the Bread Master Big Loaf will automatically go into a ‘Keep Warm‘ setting, holding the temperature of the bread for up to 60 minutes (There is no ‘Keep Warm‘ setting for Dough and Bake settings). The ‘Keep Warm‘ setting for the Yeast Free setting is 22 minutes and the Jam setting 14 minutes. 10. Take the bread out of the bread pan. Using oven mitts, gently shake the bread out of the pan on to a wire rack to cool. We recommend allowing the bread sufficient cooling time before slicing. This should ensure straight, even slices. It is normal for the kneading blades to sometimes remain in the bread, due to the crispness of the crust. If this occurs, remove each blade with a plastic or wooden utensil (a wooden chopstick is ideal). Handle with care as the kneading blades could still be very hot. Do not use metal utensils such as a knife to remove blades, as they will scratch the non-stick coated surface. 11. Unplug the power supply cord after Beginner's Guide 10 If you accidentally press the wrong setting, crust colour or loaf size, press and hold the ‘start/STOP‘ button to reset the program. ☛ NOTE! Certain settings such as Wholewheat, Wholewheat Rapid and Jam have a prewarming cycle before the kneading cycle commences. During this time the machine will be warming the ingredients but the kneading blades will not operate. ☛ NOTE! Remove the bread from the bread pan as soon as possible. The crust can become moist and sticky if left in the bread pan too long. ☛ NOTE! use. Switch the Bread Master Big Loaf off at the power outlet. Hold the plug when pulling the power supply cord out of the wall socket. Never pull on the power supply cord. Allow at least 1 hour for the Bread Master Big Loaf to cool down before using again. Leave the lid up to help the machine cool down quicker. If the Bread Master Big Loaf is too hot it will display an error code and will not operate until it cools down to the correct operating temperature for kneading. When not in use store the bread machine in a cool, dry place. 12. Cut the bread. Always make sure the kneading blades are removed from the bottom of the baked bread loaf prior to slicing. After the bread has cooled, cut the bread using a bread knife or electric knife or other serrated knife on a breadboard. A standard knife is likely to tear the bread. Breville recommend using the Breville Bread Slicing Guide – Model BS1. This foldable lightweight cutting guide is the ideal accessory for any breadmaker. The guide slots ensure straight, even slices every time when using a bread knife or electric knife. 13. Store the bread. Store the bread in freezer bags or a sealable bread box. To store for more than a few days put the bread in the freezer. Bread may be frozen for up to 1 month. Place into freezer bags, remove any air, secure with ties and label. Add-In Ingredient Beeper The Bread Master Big Loaf features an ‘Add Ingredient Beeper’ which operates in the Basic and Sweet settings. The machine will ‘BEEP‘ 8 times, approx. 5 minutes before the end of the second knead, indicating the time to add any additional fruit, nuts, herbs, chocolate, etc. required or as specified in the recipes. The addition of ingredients at this time assists with keeping whole shapes, rather than mashed through the bread dough. While the machine is still kneading add the ingredients gradually in batches, allowing the ingredients to slowly combine with the dough. Take care not to drop ingredients over the side of the bread pan into the baking chamber, as these may burn and smoke during the baking cycle. DO NOT PRESS THE ‘START/STOP’ BUTTON TO ADD INGREDIENTS AS THIS WILL CANCEL THE SETTING AND RESET THE MACHINE. 11 Beginner's Guide The Bread Master Big Loaf Preset Timer allows you to wake up to the aroma of fresh baked bread in the morning. The Preset Timer allows you to set the timer up to 15 hours in advance before you require your baked loaf. Recipes using perishable ingredients should not be made using the Preset Timer. To use the Preset Timer: 1. Add ingredients to bread pan, place and lock the bread pan into the machine. 2. Select the appropriate bread cycle program, loaf size and crust colour. 3. Before pressing the ‘START/STOP’ button, press the TIMER button ‘3:20‘ will be displayed, when the Basic White, 1.25kg setting is selected. (If other settings are selected, the time to be displayed will be different.) This means the bread will be ready in 3 hours and 20 minutes. Continue to press the TIMER button to increase the amount of time between now and when you want the bread to be ready. Each time you press the TIMER button the time displayed advances 10 minutes. Hold down the TIMER button for a speedier adjustment. Should you skip past the required time, press the TIMER button until the time required comes around again. If you wish to re-program for another time, press the Start/STOP button and repeat the above steps. Press the START/Stop button and the timer will begin to count down. It will start to knead the dough 3 hours and 20 minutes before the desired completion time. The timer can be set to bake bread up to 15 hours in advance. How to use the preset timer Example The present time is 9:00pm and you want to wake up to the aroma of fresh homemade bread at 6:30am tomorrow morning. It is 9 hours and 30 minutes from now until 6:30a.m. You should set the timer to 9 hours and 30 minutes -‘9:30‘. The Preset Timer can not be used for all recipes. Individual recipes will specify if not suitable. ☛ NOTE! It is advisable before using the Preset Timer for the first time to test the recipe to ensure the correct ratio of flour/water and other indgredients. It is advisable to weigh and measure ingredients accurately. ☛ NOTE! Preset Timer 12 Using the Bake Only setting. The BAKE ONLY setting of the Bread Master Big Loaf gives more versatility to your bread making. The BAKE ONLY setting is useful when wishing to: ● Crispen loaves already baked and cooled ● Re-warm loaves already baked and cooled ● Delay-bake a finished dough ● Melt or brown toppings on bread To use the Bake Only Setting: 1. Press the ‘SELECT’ button nine times and the display window will show ‘9‘ (BAKE). 2. Press the START/Stop button, ‘1.00’ will appear in the Display Window (the time is automatically set at 1.00 hour). 3. Should your bread require less baking time, press the Start/STOP button at the appropriate time and remove the bread from the bread machine and bread pan. How to Increase the Baking Time Bake Only How to Increase the Final Rising Time The Bread Master Big Loaf allows you to increase the baking time twice before the end of the baking cycle. When using one of the bread settings or Bake Only setting, the Bread Master Big Loaf will beep at 4 second intervals, for 1 minute, at 5 minutes prior to the completion of the baking cycle. To increase the bake time by 10 minutes: Press the CRUST button once and the Display Window will show the adjusted time (‘15.00‘). At 5 minutes before the completion of the adjusted time the Bread Master Big Loaf will repeat the process, allowing a further 10 minutes adjustment to the baking time (20 minutes in total to the baking cycle). Should you choose not to increase the baking time, the Bread Master Big Loaf will continue with the time remaining in the selected setting. The flavours and textures available in bread today are many and varied. With this in mind, the Bread Master Big Loaf provides the facility for those who enjoy their bread lighter in texture and higher in volume. When using one of the bread settings the Bread Master Big Loaf will beep at 4 second intervals for 1 minute, at 5 minutes proir to the completion of the final rising cycle. To increase the rising time by 10 minutes; Press the LOAF button once and the Display Window will show an increase of 10 minutes in the remaining time. The Bread Master Big Loaf will repeat the process when the extra 10 minutes has elapsed, allowing a further 10 minutes to the rising cycle (20 minutes in total to the final rising time). Should you choose not to increase the time in the final rise, the Bread Master Big Loaf will continue with the time remaining in the selected program. 13 Increasing baking/rising times Baking bread is in part a science and each ingredient plays an integral role. Therefore care should be taken when weighing and measuring ingredients to obtain accuracy. Recipes in this instruction booklet have been developed using Australian Metric Weights and Measurements. Australian Metric Measurements 1 teaspoon 5ml 1 tablespoon 20ml 1 cup 250ml METRIC WEIGHING SCALES For greater accuracy and consistant results it is recommend that a set of metric weighing scales should be used as they provide greater accuracy than measuring cups. Tare (zero) the scales with the container in position then spoon or pour ingredients in until desired weight is achieved. METRIC MEASURING CUPS AND SPOONS If using the graduated METRIC measuring cups, it is important to spoon or scoop the dry ingredients loosely into the required cup. Do not tap the cup on the bench, or pack the ingredients into the cup UNLESS otherwise directed. Level the top of cup with a knife. When using graduated metric measuring spoons, level top of spoon with a straight edged knife or spatula. DO NOT USE TABLEWARE SPOONS OR CUPS. METRIC LIQUID MEASURING JUGS When measuring liquids use a graduated, METRIC measuring jug. Place jug on a flat surface, check for accuracy at eye level. DO NOT USE TABLEWARE JUGS OR MEASURING CUPS. Measuring Up Measuring Up 14 In general, water weighs the same in grams as it measures in millilitres, ☛ NOTE! For New Zealand Customers New Zealand Metric Measurements 1 Metric Cup 250ml 1 tablespoon 15ml 1 teaspoon 5ml The New Zealand tablespoon is 5ml less than that of the Australian tablespoon, so care should be taken when measuring ingredients to compensate for this variance. i.e. 1 Australian tablespoon = 1 New Zealand tablespoon + 1 New Zealand teaspoon. It is important to note that New Zealand ingredients, especially flour and yeast, differ from the Australian equivalents. In the Vital Ingredients section (pages 15 and 16) suitable New Zealand products have been listed. We suggest these New Zealand products be substituted for the Australian products in the Easy Bake Recipe Section. For further New Zealand bread making assistance telephone 0800 273845 FLOUR Flour is the most important ingredient used for bread making. It provides food for the yeast and structures the loaf. When mixed with liquid, the protein in the flour starts to form gluten. Gluten is a network of elastic strands, which interlock to trap the gases produced by yeast. This process increases as the dough undergoes kneading and this provides the dough with the structure required to produce the weight and shape of the bread. White Wheat Flour The flour used in the Bread Master Big Loaf should be bread flour. Baker’s flour or plain flour may be used. There is no need to sift the flour. Plain flour is most readily available, however best results are obtained with flour with at least 11%- 12% protein content. For this reason, the recipes in this book requiring Bread Flour, have been made with flours with a 12% protein content. This is normally indicated on the packaging. Do not use self-raising flour unless indicated in the recipe. ‘Kitchen Collection’ Brand Bread Flour This brand of bread flour is available nationally at larger supermarkets and was used for the development of most of the recipes contained in this guide. It is a high protein, white bread flour, with 12% protein content ensuring a higher quality and consistency to the baked bread. ‘Defiance’ Brand High Grade Plain Flour Also known as bread or baker’s flour, it is produced from hard wheats to give a protein level of at least 11.5%. This product is available nationally at larger supermarkets. Wholemeal Flour Contains all the bran, germ and flour of the wholewheat grain. Although breads baked with this type of flour will be higher in fibre, the loaf will be lower in height and heavier in texture. A lighter textured bread can be achieved by replacing 1 cup of wholemeal flour with white bread flour. Rye flour A popular flour used for bread making, rye flour is low in protein so it is essential to combine rye flour with bread flour to make bread successfully in the Bread Master Big Loaf. Rye flour is traditionally used to make Pumpernickel and Black Breads. Gluten Flour Gluten flour is a concentrated mixture of glutenforming protein and wheat flour. Adding gluten flour can improve the structure and volume of bread when using low protein, stoneground, wholemeal or plain flour. BREAD MIXES These convenient mixes contain flour, sugar, milk, salt, oil and other ingredients such as bread improvers. Usually only the addition of water and yeast is required. Bread mix brands such as ‘Kitchen Collection’, ‘Defiance’ and ‘Lowan’ are available from major supermarkets in Australia. Recipes for these bread mix brands are listed in the Easy Bake recipe section of this book. For information on other brands of bread mix contact the manufacturer listed on the package. BREAD IMPROVER Several brands of bread improvers are available nationally in supermarkets and health food stores. The ingredients in a bread improver are usually a food acid such as ascorbic acid (Vitamin C) plus other enzymes (amylases) extracted from wheat flours. 15 Measuring Up Vital Ingredients When using a low protein, stone ground, wholemeal or plain flour the quality of the bread can be improved by adding 11/2 – 2 tablespoons of gluten flour. NEW ZEALAND ONLY ‘Elfin High Grade White flour’ and ‘Champion High Grade Flour’ These are high protein, white bread flours, containing 12% protein. ☛ NOTE! NEW ZEALAND ONLY Bread mix brands such as Elfin are available The Vital Ingredients 16 Bread Improver has been used in some of the bread recipes listed in the Easy Bake recipe section of this book. A simple bread improver is a crushed unflavoured 250mg Vitamin C tablet added to the dry ingredients. Sugar Sugar provides sweetness and flavour, browns the crust and produces food for the yeast. White sugar, brown sugar, honey and golden syrup are all suitable to use. When using honey or golden syrup it must be counted as additional liquid. We have successfully tested SPLENDA as a sugar substitute. Powdered milk Milk and milk products enhance the flavour and increase the nutritional value. Powdered milk is convenient and easy to use (store in an airtight container in the refrigerator). Fresh milk should not be substituted for powdered milk unless stated in the recipe. Low fat or skim milk powder can be used with good results. Soy milk powder can also be used but produces a denser loaf. Salt Salt is an important ingredient in bread making. However, salt inhibits the rising of the bread, so be careful when measuring, it should be accurate. Fat Fat adds flavour and retains the moisture. Butter, margarine or vegetable oil, such as safflower, sunflower, canola, etc can be used. Yeast Without yeast the bread will not rise. Yeast needs liquid, sugar and warmth to grow and rise. Dried yeast has been used in the recipes in this instruction book where appropriate. Before using dried yeast always check the use by date, as stale yeast will prevent the bread from rising. ‘Tandaco’ brand yeast, (available nationally in most supermarkets) was used in the development of all recipes contained in this book with the exception of the Bread Mix recipes. Smaller packets of bread mix usually contain sachets of yeast. Larger bulk bags of bread mix usually do not include the yeast sachets, however the corresponding brand of yeast may be purchased separately. Some bulk and imported yeast is more active, therefore it is recommended to use less of these yeasts. Yeast may also be more active in hot weather. For information on other brands of yeast relating to quantities contact the manufacturer listed on the package. Rapid Rise Yeasts These products are a mixture of yeast and bread improver. Brands will vary in strength. If wishing to substitute for yeast in a recipe, omit the bread improver. Rapid Rise yeasts should not be used with Bread Mix as bread improver is already included. Water Tap water is used in all recipes. If using water in cold climates or from the refrigerator, allow water to come to room temperature. Extremes of hot or cold water will prevent the yeast activating. Eggs Eggs are used in some bread recipes and provide liquid, help with the raising and increase the nutritional value of the bread. They give flavour and tenderness and are usually used in the sweeter type of breads. Adding a bread improver will help strengthen the framework of the bread resulting in a loaf that is lighter in texture, higher in volume, more stable and with enhanced keeping qualities. ☛ NOTE! NEW ZEALAND ONLY Sugar can be reduced for more improved results. NEW ZEALAND ONLY Salt can be reduced for more improved results. NEW ZEALAND ONLY We recommend the use of ‘Elfin’ brand yeast. NEW ZEALAND ONLY Edmonds Surebake Yeast is the most readily available yeast product in New Zealand. Where a recipe states ‘Bread Improver and Tandaco Yeast’ substitute with 3 teaspoons Edmonds Surebake Yeast 17 The Vital Ingredients 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. This applies to the Basic White and Sweet Bread settings only. Jam Setting Mix “Jam Setta” brand setting mix contains the ingredient ‘pectin’ which is a naturally occurring substance found in fresh fruit. The addition of ‘Jam Setta’ to the jam recipes helps the jam to set. This product is available in 50g packets nationally from supermarkets and some hardware stores. For more information about Bread Mixes please contact the relevant number listed below, or refer to contact details on the packaging of the bread mix. Defiance 1800 628 883 Kitchen Collection 1800 649 494 Lowan Wholefoods 1800 355 718 Elfin (New Zealand only) 0800 110 800 For more information about Bread Flour please contact the revelant number listed below, or refer to contact details on the package. Defiance high grade plain flour 1800 628 883 Kitchen Collection white bread flour 1800 649 494 Elfin/Champion high grade plain flour (New Zealand only) 0800 110 800 For more information about Gluten Flour and Bread Improver please contact: Lowan Wholefoods 1800 355 718 NEW ZEALAND ONLY King Jam Setting Mix is available in 70g sachets from major supermarkets ✔ Do measure ingredients accurately — weighed measurements are in fact more accurate than volume measurements. ✔ Do use bread flour unless recipe states otherwise. ✔ Do check use by dates on ingredients. ✔ Do add ingredients to the bread pan in the order stated in the recipe ✔ Do store opened ingredients in airtight containers. ✔ Do use ingredients at room temperature. ✘ Don’t use flour that contains a protein level of less than 11% i.e. generic brands of plain flour. ✘ Don’t use tableware cups and spoons for measuring. ✘ Don’t use compressed yeast. ✘ Don’t use hot water or liquids. ✘ Don’t use metal objects to remove the kneading blades from the bread pan or cooked loaf of bread, as this may cause damage to the non-stick coating. ✘ Don’t operate the machine if any ingredients have spilled over or around the element. Wipe away any spills first to prevent smoking occurring in the baking cycle. Never use the delay timer setting in recipes that contain perishable items, such as eggs, cheese, milk, cream and meats. Never use self-raising flour to make yeasted bread unless recipes states otherwise. Never immerse your bread machine or bread pan in water. Tip: If you live in a high altitude (above 900m) you will probably need to alter your bread recipe, as the higher the altitude the lower the air pressure, the faster the dough will rise. Try reducing the yeast by 1/4 teaspoon Tip: Flour properties can alter on a seasonal basis, therefore it may be necessary to adjust the water and flour ratio. This can be determined after ten minutes of the kneading cycle. Simply open the lid of the Bread Master Big Loaf and if the dough is too sticky, add more flour, 1 tablespoon at a time until the dough reaches a firmer consistency. If the dough is too dry add more water, 1 teaspoon at a time until a softer, more pliable dough results. After being properly kneaded dough, with the correct amount of water, should appear smooth and silky. Tip: When handshaping dough for rolls, weigh each piece of dough for more evenly sized results. Hints & Tips 18 Hints & Tips to better bread making About Ingredients: Q: Can fresh milk be used instead of dry milk? A: Yes - but not when using the preset timer. Bread made with fresh milk will have a heavier texture than bread made with milk powder. The milk has to be scalded and cooled before adding to the other dough ingredients. Substitute the water with fresh milk and omit the milk powder. Q: Can butter or margarine be used in place of oil? A: Yes, but the bread crumb may appear a more creamy, yellow colour. Q: Can other sweetening agents be used in place of sugar? A: Yes – honey, golden syrup or brown sugar can be used. Do not use artifical sweeteners. However the brand SPLENDA was successfully tested during recipe development. When substituting honey or similar sweet liquids for sugar, reduce the water by the same amount. Q: Can salt be omitted? A: Salt plays a very important part in bread making. Omitting it will decrease water absorption in the dough, as well as affect mixing, the strength of gluten development and the fermentation of the yeast. In the finished bread, salt improves the loaf shape, crumb structure and crust colour, as well as extending shelf life and enhancing flavour. Q: Why do the ingredients need to be placed into the pan in the specified order? A: To ensure all dry ingredients are mixed with water and to avoid the yeast activating prematurely with the water when using the preset timer. About Baking Bread: Q: The bread cycle has been accidentally cancelled/reset or a power failure has occurred during the bread making process. What can I do? If the cycle can not be resumed or is cancelled; During the Kneading stage – Reselect the bread setting again and allow dough to re-knead and continue through the baking process. The result may be a loaf higher in volume and lighter in texture. During the Rising stage – Turn the machine off. Leave the dough in the pan and in the baking chamber with the lid closed. Allow the dough to prove up in size until almost near the top of the pan. Turn the machine on. Select the BAKE ONLY setting, the time will display 1:00 hour. Press the START/Stop button. During the Baking cycle – Select the BAKE ONLYsetting, the time will display 1:00 hour. Press the START/Stop button. Should the bread require less baking time, press the Start/STOP button at the appropriate time and remove the bread from the Bread Master Big Loaf and bread pan. Q: What happens if the bread isn't removed when the bake cycle is complete? A: As the loaf cools it gives off steam that cannot escape from the bread pan. The bread crust may become soft and the loaf may lose its shape. Q: Why did the bread not rise? A: There may be several reasons. Check the protein level of the flour and use by date of the yeast. The yeast may have failed to activate, the yeast measurements may be inaccurate or sometimes people just forget to add the yeast. Q: Why do large holes appear inside the bread? A: Occasionally air bubbles will concentrate at a certain location during the last rising and will bake in this state. Check the recipe ingredients and method of weighing/measuring. 19 Questions & Answers Questions and Answers Questions & Answers 20 Q: Why does the kneading blade stay inside the bread when it is removed from the bread pan? Is this normal? A: Yes.This is usually caused by the crispness of the crust. To locate the blade use a non-abrasive utensil and avoid damaging the non-stick coating of the blade (a wooden chopstick is ideal). Use a dry, thick cloth to remove the blade as it will be hot. Q: Why does the top of the bread collapse? A: Usually this is because the ingredients are not in balance or a low protein flour is used. Check the method of weighing/measuring the ingredients. Too much yeast, water or other liquid ingredients, or not enough flour may cause the bread to be pale on top and collapse with baking. Q: Why does bread colour differ? A: This is probably because the ingredients in each recipe differs. A different crust colour may also have been selected. Q: Are the room and water temperatures important? A: Yes – room and water temperature influences yeast activity and therefore can affect the quality of your bread. The average room temperature is approximately 20-25oC, room temperature water should also be used. About Using the Preset Timer: Q: Why can’t the Preset Timer be set past 15 hours? A: The ingredients may deteriorate in quality or ferment if they are left inside the bread pan for many hours. This is especially the case during summer, when the timer should be set to a shorter period of time. Q: Why can’t some ingredients be used with the Preset Timer A: Most protein foods, such as milk, cheese, eggs, bacon, etc., are perishable and will deteriorate if left unrefrigerated for more than one hour. Never use hot water, as it will kill the yeast. ☛ NOTE! 21 Troubleshooting – Recipe Problem Bread Over Sticky Doughy Heavy Coarse Bread Bread Corrective sinks in browned patch on centre dense holey rises doesn’t Action centre top of texture texture too much rise bread enough Flour Not ● ● ● ● ● ● Use metric weighing/ measured measuring devices. correctly See ‘Measuring Up' for more detail Low ● ● ● ● Use high protein flour. Protein % See 'The Vital Ingredients' for more detail Past ● ● ● Use fresh flour use-by date Self raising ● ● ● ● Use high protein flour used bread flour. See 'The Vital Ingredients' for more detail Sugar Not ● ● ● ● ● ● ● ● Use metric weighing/ measured measuring devices correctly Salt Not ● ● ● ● ● Use metric weighing/ measured measuring devices correctly Water Not ● ● ● ● ● ● Use metric weighing/ Liquid measured measuring devices. correctly See ‘Measuring Up' for more detail Too hot/ ● Water must between Too cold 20o -25oC Yeast Not ● ● ● ● ● ● ● Use metric weighing/ measured measuring devices. correctly See ‘Measuring Up' for more detail Bread Not ● ● ● ● ● ● ● Use metric weighing/ Mix measured measuring devices. correctly See ‘Measuring Up' for more detail Used in ● ● ● Bread mix must only place of be used when flour following specific recipe for mixes. Room Too hot ● ● Room temp must temp be less than 28oC Too cold ● Room temp must be more than 10oC Troubleshooting – Recipe Troubleshooting – Machine 22 Troubleshooting – Machine Machine Machine Error code Ingredients Bread Baked Under Programmable Bread not Loaf will not E:01 on not not bread browned timer did sufficiently is small operate display mixed baked is damp crust not function baked window Unit unplugged ● ● ● 30 minute ● warming cycle (Wholewheat cycle only) Kneading ● blade not on shaft Select setting ● ● incorrect Machine has ● ● not cooled from previous use Lid opened ● ● ● during rising or baking Hot bread ● left in pan too long Incorrect ● crust colour selection Start button ● ● ● not pressed Bread pan ● ● unseated 23 Control Panel Messages Control Panel Messages – Error Detection When the START/Stop button has been pressed to begin the baking process and there is a problem relating to the sensor, the machine will beep twice and then flash the particular error message specific to the problem. There are 6 different messages. If the error messages E:02-E:05, E:08 appear in the display window contact your nearest autorised Breville Service Centre. Error Message Problem If the bread maker is used shortly after a previous loaf has been baked, its interior will still be warm, ie, the sensor temperature will still be above 40oC. Correction Press Start/STOP to reset. Open the lid and remove the bread pan to cool. Always allow the bread machine sufficient time to cool before using again. E:01 Control Panel Messages Care, Cleaning and Storage 24 Care, Cleaning and Storage Before cleaning your Bread Master Big Loaf, remove the plug from the power outlet and allow the unit to cool completely. Bread Machine The body and the lid should be wiped over with a soft damp cloth. If overspills such as flour, nuts, sultanas, etc. occur in the baking chamber, carefully remove and clean using a damp cloth. Wipe dry before using next. Before re-using your Baker Master Big Loaf make certain that all parts are completely dry. Bread pan and kneading blade The bread pan and kneading blades of the Bread Master Big Loaf are coated with a high quality non-stick coating. To clean the bread pan: Fill half way with warm, soapy water (use a non-abrasive detergent), let sit for 10-20 minutes. Remove the kneading blades and clean both blades and inside of pan using a soft cloth. Be sure to remove any crust or dough that may become lodged around/underneath each blade and around the drive shafts. The bread pan should NOT be immersed in water. Take care not to scratch the non-stick surface on the inside of the pan and the kneading blade. Never use a hard substance, like a brush, to wash them. ● Dry the kneading blades and bread pan thoroughly. ● Do not use harsh cleaners, abrasives, brushes or steel wool. ● Never wash the bread pan or kneading blades in the dishwasher Storage When storing your Bread Master Big Loaf ensure the machine is completely cool, clean and dry. Place the bread pan and kneading blades into the baking chamber and close the lid. Do not place heavy objects on the lid top. Store the bread machine upright. Replacement Bread Pan and Kneading Blades Both the blades and bread pan coating are operating parts of the machine and as such are subject to normal wear and tear over the life of the machine. Depending on your usage of the bread machine they may need replacement if the bread begins to stick. Replacement parts are available from Breville Spare Parts: CALL Sydney Metropolitan callers (02) 9381 8195 For the rest of Australia 1800 257 196 New Zealand customers – call Breville New Zealand (09) 274 9950. Some discolouration may appear in the bread pan over time. This is a natural effect caused by moisture and steam and will not affect the bread in any way. ☛ NOTE! NEVER immerse the bread machine or the bread pan in water. ☛ NOTE! As with any non-stick coated surface NEVER use metal utensils or abrasive cleaners on these items. ☛ NOTE! 25 26 Easy Bake Recipes Easy Bake Recipes Easy Bake Recipes 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. Basic White ADD-IN INGREDIENTS BEEPER: The Bread Master Big Loaf beeps 8 times, 5 minutes before the end of the second knead. Now is the time to add extra ingredients, such as fruit, nuts etc. CHART SHOWING SEQUENCE FOR EACH SETTING 27 Traditional favourites PROCEDURE 1. Place ingredients into the bread pan, in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Lock the bread pan into position in the baking chamber and close the lid. 4. Press SELECT button to the desired setting as specified in recipes below. 5. Press LOAF button to 1kg or 750g setting if required. 6. Press CRUST button to Dark or Light setting if required. 7. Press START/Stop button. At the end of the program, press Start/STOP button. Remove bread from Bread Master Big Loaf and bread pan. Cool on rack. 750g LIGHT 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.03hrs 750g MEDIUM 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.03hrs 750g DARK 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.03hrs 1kg LIGHT 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.10hrs 1kg MEDIUM 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.10hrs 1kg DARK 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.10hrs 1.25kg LIGHT 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.20hrs 1.25kg MEDIUM 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.20hrs 1.25kg DARK 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.20hrs Favourites Traditional ☛ The Light, Medium and Dark Crust colour is automatically determined by temperature not time. NOTE! INGREDIENTS: 1.25kg 1kg 750g Water 470ml 375ml 310ml Oil 21/2 tablespoons 21/2 tablespoons 2 tablespoons Salt 13/4 teaspoons 13/4 teaspoons 13/4 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 1 teaspoon Tandaco yeast 11/2 teaspoons 11/2 teaspoons 11/4 teaspoons SETTING: BASIC: Light, Medium or Dark Milk Bread THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER INGREDIENTS: 1.25kg 1kg 750g Full cream milk, scalded & cooled 490ml 395ml 320ml Oil 11/2 tablespoons 11/2 tablespoons 1 tablespoon Salt 2 teaspoons 13/4 teaspoons 13/4 teaspoons Sugar 2 tablespoons 2 tablespoons 11/2 tablespoons Bread Flour 750g/ 5 cups 600g/ 4 cups 450g/ 3cups Bread improver 1 teaspoon 1 teaspoon 1 teaspoon Tandaco Yeast 11/2 teaspoons 11/2 teaspoons 11/2 teaspoons SETTING: BASIC: Light, Medium or Dark French Bread CHART SHOWING SEQUENCE FOR EACH SETTING INGREDIENTS: 1.25kg 1kg 750g Water 460ml 360ml 295ml Oil 1 tablespoon 3 teaspoons 2 teaspoons Salt 13/4 teaspoons 2 teaspoons 2 teaspoons Sugar 1 tablespoon 1 tablespoon 3 teaspoons Bread Flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups Bread improver 1 teaspoon 1 teaspoon 1 teaspoon Tandaco Yeast 11/2 teaspoons 1 teaspoon 1 teaspoon SETTING: FRENCH: Light, Medium or Dark. Traditional favourites 28 750g LIGHT 1st knead 2nd knead Nil Nil 2nd rise Punch 3rd Rise Bake Total cycle time: 3.25hrs 750g MEDIUM 1st knead 2nd knead Nil Nil 2nd rise Punch 3rd Rise Bake Total cycle time: 3.25hrs 750g DARK 1st knead 2nd knead Nil Nil 2nd rise Punch 3rd Rise Bake Total cycle time: 3.25hrs 1kg LIGHT 1st knead 2nd knead Nil Nil 2nd rise Punch 3rd Rise Bake Total cycle time: 3.33hrs 1kg MEDIUM 1st knead 2nd knead Nil Nil 2nd rise Punch 3rd Rise Bake Total cycle time: 3.33hrs 1kg DARK 1st knead 2nd knead Nil Nil 2nd rise Punch 3rd Rise Bake Total cycle time: 3.33hrs 1.25kg LIGHT 1st knead 2nd knead Nil Nil 2nd rise Punch 3rd Rise Bake Total cycle time: 3.45hrs 1.25kg MEDIUM 1st knead 2nd knead Nil Nil 2nd rise Punch 3rd Rise Bake Total cycle time: 3.45hrs 1.25kg DARK 1st knead 2nd knead Nil Nil 2nd rise Punch 3rd Rise Bake Total cycle time: 3.45hrs ☛ The Light, Medium and Dark Crust colour is automatically determined by temperature not time. NOTE! 100% Wholemeal Bread CHART SHOWING SEQUENCE FOR EACH SETTING INGREDIENTS: 1.25kg 1kg 750g Water 500ml 390ml 300ml Oil 21/2 tablespoons 2 tablespoons 1 tablespoon Salt 13/4 teaspoons 2 teaspoons 2 teaspoons Sugar 3 tablespoons 3 tablespoons 21/2 tablespoons Wholemeal plain flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups Milk powder 2 tablespoons 2 tablespoons 2 tablespoons Bread improver 1 teaspoon 1 teaspoon 1 teaspoon Gluten flour 2 tablespoons 2 tablespoons 1 tablespoon Tandaco Yeast 11/2 teaspoons 11/2 teaspoons 11/4 teaspoons SETTING: WHOLE WHEAT: Light, Medium or Dark Multigrain Bread INGREDIENTS: 1.25kg 1kg 750g Water 470ml 375ml 310ml Oil 21/2 tablespoons 21/2 tablespoons 2 tablespoons Salt 2 teaspoons 2 teaspoons 13/4 teaspoons Sugar 21/2 tablespoons 21/2 tablespoons 2 tablespoons Bread Flour 450g/ 3 cups 375g/ 21/2 cups 300g/ 2 cups Wholemeal plain flour 300g/ 2 cups 225g/ 11/2 cups 150g/ 1 cup Milk powder 2 tablespoons 2 tablespoons 2 tablespoons Bread improver 1 teaspoon 1 teaspoon 1 teaspoon Gluten flour 2 tablespoons 2 tablespoons 1 tablespoon Sunflower seeds 21/2 tablespoons 21/2 tablespoons 2 tablespoons Kibble Wheat 21/2 tablespoons 21/2 tablespoons 2 tablespoons Whole linseeds 2 tablespoons 2 tablespoons 1 tablespoon Sesame seeds 2 tablespoons 2 tablespoons 1 tablespoon Cracked buckwheat 2 tablespoons 2 tablespoons 1 tablespoon Tandaco Yeast 11/2 teaspoons 11/2 teaspoons 11/4 teaspoons SETTING: WHOLE WHEAT: Light, Medium or Dark. 29 Traditional favourites 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 Prewarm 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.29hrs 1kg MEDIUM Prewarm 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.29hrs 1kg DARK Prewarm 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.29hrs 1.25kg LIGHT Prewarm 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.40hrs 1.25kg MEDIUM Prewarm 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.40hrs 1.25kg DARK Prewarm 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.40hrs ☛ The Light, Medium and Dark Crust colour is automatically determined by temperature not time. NOTE! Traditional favourites 30 Light Rye Bread INGREDIENTS: 1.25kg 1kg 750g Water 470ml 375ml 310ml Oil 2 tablespoons 2 tablespoons 1 tablespoon Salt 13/4 teaspoons 13/4 teaspoons 13/4 teaspoons Golden Syrup 2 tablespoons 2 tablespoons 11/2 tablespoons Bread Flour 525g/ 31/2 cups 412g/ 23/4 cups 300g/ 2 cups Rye Flour 210g/ 11/2 cups 175g/ 11/4 cups 140g/ 1 cup Milk powder 2 tablespoons 2 tablespoons 2 tablespoons Bread improver 1 teaspoon 1 teaspoon 1 teaspoon Gluten flour 11/2 tablespoons 11/2 tablespoons 1 tablespoon Tandaco Yeast 11/2 teaspoons 11/2 teaspoons 11/4 teaspoons SETTING: WHOLE WHEAT: Light, Medium or Dark. Pumpkin Bread INGREDIENTS: 1.25kg 1kg 750g Water 260ml 200ml 180ml Oil 21/2 tablespoons 21/2 tablespoons 2 tablespoons Salt 2 teaspoons 2 teaspoons 13/4 teaspoons Sugar 2 tablespoons 2 tablespoons 11/2 tablespoons Cooked pumpkin, well drained & mashed 175g/ 3/4 cup 140g/ 1/2 cup 4 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 1 teaspoon Ground cumin 11/2 teaspoons 11/4 teaspoons 1 teaspoon Tandaco Yeast 11/2 teaspoons 11/2 teaspoons 11/2 teaspoons SETTING: BASIC: Light, Medium or Dark. 31 Flavoured White Bread White Flavoured PROCEDURE 1. Place ingredients into bread pan in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Lock the bread pan into position in the baking chamber and close the lid. 4. Press SELECT button to the desired setting as specified in recipes below. 5. Press LOAF button to 1kg or 750g setting if required. 6. Press CRUST button to Dark or Light setting if required. 7. Press START/Stop button. After baking, press Start/STOP button. Remove bread from oven and bread pan. Cool on rack. White Bread Tomato Onion & Bacon Bread THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER INGREDIENTS: 1.25kg 1kg 750g Water 470ml 375ml 310ml Oil 2 tablespoons 2 tablespoons 1 tablespoon Salt 2 teaspoons 2 teaspoons 13/4 teaspoons Sugar 2 tablespoons 2 tablespoons 11/2 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 1 teaspoon Tandaco Yeast 11/2 teaspoons 11/2 teaspoons 11/2 teaspoons ADD AT THE BEEP: Chopped onion sauteed in butter 60g/ 1/3 cup 3 tablespoons 2 tablespoons Sun dried tomatoes, well drained and chopped 40g/ 1/3 cup 3 tablespoons 2 tablespoons Chopped bacon 3 tablespoons 2 tablespoons 2 tablespoons SETTING: BASIC: Light, Medium or Dark. Italian Bread INGREDIENTS: 1.25kg 1kg 750g Water 450ml 340ml 270ml Oil 2 tablespoons 2 tablespoons 11/2 tablespoons Salt 2 teaspoons 2 teaspoons 13/4 teaspoons Sugar 2 tablespoons 2 tablespoons 11/2 tablespoons Tomato paste 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 Bread improver 1 teaspoon 1 teaspoon 1 teaspoon Dried basil 1 tablespoon 1 tablespoon 3 teaspoons Tandaco Yeast 11/2 teaspoons 11/2 teaspoons 11/2 teaspoons ADD AT THE BEEP: Stuffed green olives, well drained and chopped 4 tablespoons 3 tablespoons 2 tablespoons SETTING: BASIC: Light, medium or Dark. Flavoured White Bread 32 Cheese & Chive Bread THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER INGREDIENTS: 1.25kg 1kg 750g Water 450ml 350ml 280ml Oil 21/2 tablespoons 21/2 tablespoons 2 tablespoons Salt 2 teaspoons 2 teaspoons 13/4 teaspoons Sugar 2 tablespoons 2 tablespoons 11/2 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 teasp
Was this answer helpful?

Judy posted an answer 10 years, 4 months ago

0 Update: We are no longer uploading instructions, recipes and advice to this website. Seems the automated system of receiving email notifications whenever someone comments on a post is no longer reliable. BUT if you need assistance of ANY kind regarding the use and care of your automatic bread maker please do not hesitate to email us at breadmakerpartstore1@gmail.com. We invite your inquiries and look forward to assisting your needs. Best Wishes, Judy Long @ Breadmaker Part Store
Was this answer helpful?

Add Your Answer

Please Note: Do not submit personal information as it will be displayed online.
Ask a Question Request a Manual