www.breville.com.au
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2012.
Due to continued product improvement, the products illustrated/photographed
in this brochure may vary slightly from the actual product.
BBM400 Issue - B12
Australian Customers
Mail: PO Box 22
Botany NSW 2019
AUSTRALIA
Phone: 1300 139 798
Fax: (02) 9384 9601
Email:
Customer Service:
askus@breville.com.au
New Zealand Customers
Mail: Private Bag 94411
Botany Manukau 2163
Auckland NEW ZEALAND
Phone:
0800 273 845
Fax: 0800 288 513
Email:
Customer Service:
askus@breville.com.au
Breville Customer Service Centre
BBM400
the Gourmet Baker
TM
Instruction Booklet
CONGRATULATIONS
on the purchase of your new Breville product
3
CONTENTS
4 Breville recommends safety first
6 Know your Breville product
8 Operating your Breville product
17 Tips for better breadmaking
20 Care & cleaning
24 Recipes
4
BREVILLE RECOMMENDS SAFETY FIRST
At Breville we are very safety conscious. We design and manufacture consumer products with
the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise
a degree of care when using any electrical appliance and adhere to the following precautions.
READ ALL INSTRUCTIONS
BEFORE USE AND SAVE FOR
FUTURE REFERENCE
• Carefully read all instructions before
operation and save for future reference.
• Remove and safely discard any
packaging material and promotional
labels before using the bread maker for
the first time.
• To eliminate a choking hazard for young
children, remove and safely discard the
protective cover fitted to the power plug
of this appliance.
• Do not place the bread maker near
the edge of a bench or table during
operation. Ensure the surface is level,
clean and free of water, flour and other
substances. 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 appliance at a minimum distance
of 20cm away from walls. This will help
prevent the possibility of discolouration
due to radiated heat.
• Always operate the bread maker on a
stable and heat resistant surface. Do
not use on a cloth-covered surface, near
curtains or other flammable materials.
• Do not operate the bread maker on a
sink drain board.
• Always ensure the bread maker is
properly assembled before connecting to
a power outlet and operating. Follow the
instructions provided in this book.
• The bread maker is not intended to be
operated by means of an external timer
or separate remote control system.
• The lid and the outer surface may get
hot when the appliance is operating.
• The temperature of accessible surfaces
may be high when the appliance is
operating.
• Do not touch hot surfaces. Allow the
bread maker to cool before cleaning any
parts.
• Steam vents are very hot during baking.
Do not place anything on top of the lid.
• Do not cover the air vents when the
bread maker is in use.
• Use oven mitts when removing the hot
bread pan and the bread or jam from
the pan.
• Take care when pouring jam from the
bread pan as the jam is extremely hot.
• Do not place any ingredients directly
into the baking chamber. Place
ingredients into the bread pan, cake
pan or roll trays.
• Do not pour any liquids into the fruit
and nut dispenser.
• Do not place fingers or hands inside the
bread maker during operation. Avoid
contact with moving parts.
• Ensure the bread maker is switched off
and then unplugged from the power
outlet when not in use and before
cleaning.
• Do not immerse the bread pan and cake
pan in water. Doing so may interfere
with the free movement of the drive
shaft. Wash only the interior of the
bread pan and cake pan.
• Do not leave the lid standing open for
extended periods of time.
IMPORTANT SAFEGUARDS
5
BREVILLE RECOMMENDS SAFETY FIRST
5
• Always ensure the bread paddle and the
cake paddle are removed from the base
of the baked loaf and the baked cake
prior to slicing.
• Keep the inside and outside of the
appliance clean. Follow the cleaning
instructions provided in this book.
IMPORTANT SAFEGUARDS
FOR ALL ELECTRICAL
APPLIANCES
• Fully unwind the power cord before use.
• Connect only to 230V or 240V
power outlet.
• Do not let the power cord hang over
the edge of a bench or table, touch hot
surfaces or become knotted.
• To protect against electric shock, do
not immerse the power cord, power
plug or appliance in water or any other
liquid, unless it is recommended in the
cleaning instructions.
• The appliance is not intended for use
by persons (including children) with
reduced physical, sensory or mental
capabilities, or lack of experience and
knowledge, unless they have been given
supervision or instruction concerning
use of the appliance, by a person
responsible for their safety.
• Children should be supervised to ensure
that they do not play with the appliance.
• It is recommended to inspect the
appliance regularly. Do not use the
appliance if the power supply cord,
plug, connector or appliance becomes
damaged in anyway.
• Return the entire appliance to the
nearest authorised Breville Service
Centre for examination and/or repair.
• Any maintenance other than cleaning
should be performed at an authorised
Breville Service Centre.
• This appliance is for household use only.
Do not use this appliance for other than
its intended use. Do not use in moving
vehicles or boats. Do not use outdoors.
Misuse may cause injury.
• The installation of a residual current
device (safety switch) is recommended
to provide additional safety protection
when using electrical appliances. It is
advisable that a safety switch with a rated
residual operating current not exceeding
30mA be installed in the electrical
circuit supplying the appliance. See your
electrician for professional advice.
• Always turn the appliance to the OFF
position, switch off at the power outlet
and unplug at the power outlet when the
appliance is not in use.
• Before cleaning, always turn the
appliance to the OFF position, switch off
at the power outlet, unplug at the power
outlet and remove the power cord, if
detachable, from the appliance and allow
all parts to cool.
• Do not place this appliance on or near a
heat source, such as hot plate, oven
or heaters.
• Position the appliance at a minimum
distance of 20cm away from walls,
curtains and other heat or steam sensitive
materials and provide adequate space
above and on all sides for air circulation.
CAUTION
The lid and the outer surface may
get hot when the appliance is
operating. The temperature of
accessible surfaces may be high
when the appliance is operating.
WARNING
Steam vents are very hot during baking.
SAVE THESE
INSTRUCTIONS
KNOW
your Breville product
7
KNOW YOUR BREVILLE PRODUCT
B
A
C
G
F
H
I
D
E
G. START | CANCEL
Press to start the bread making process
after selected setting has been pre-set.
H. Crust Colour
Press to scroll through
light | medium | dark
I. Stainless Steel Housing
J. Non-stick Bread Pan
K. Non-stick Baguette Trays (2)
L. Non-stick Cake Pan
M. Bread Paddle
N. Cake Paddle
A. Automatic Fruit and Nut Dispenser
B. Viewing Window
C. Menu Button
Press to scroll through the different
types of bread settings.
D. Loaf Size
Press to scroll through
500g | 750g | 1kg
E. Pre-set Timer
F. Lid
K
M
L
J
N
OPERATING
your Breville product
9
OPERATING YOUR BREVILLE PRODUCT
BEGINNERS GUIDE
TO BREAD MAKING
Before using the bread maker for the
first time, remove and safely discard any
packaging material and promotional labels.
Ensure the power cord is unplugged from
the power outlet. Wipe the exterior of the
stainless steel housing with a soft, damp
cloth. Dry thoroughly. Wash the inside of
the bread pan, cake pan and baguette trays
with warm soapy water and a soft cloth.
Rinse and dry thoroughly. Do not immerse
the outside of the bread pan or the cake pan
in water as this may interfere with the free
movement of the wing-nut and drive shaft.
Wash only the interior of the bread pan.
Wash the bread paddle and cake paddle with
warm soapy water and a soft cloth. Rinse
and dry thoroughly.
ASSEMBLING THE PAN FOR USE
1. Place the bread maker on a flat dry
surface such as a bench top. Ensure
the power cord is unplugged from the
power outlet.
2. Lift open the lid and remove the bread
pan from the interior baking chamber
by holding the handle and turning the
whole bread pan anti-clockwise, then lift
straight out of the bread chamber.
NOTE
Always remove the bread pan from the
baking chamber before inserting the
paddle and ingredients. This ensures
that ingredients are not spilt onto the
heating element and drive mechanism
inside the baking chamber.
3. Insert the paddle.
10
OPERATING YOUR BREVILLE PRODUCT
4. Align the D shaped hole on the paddle
with the D shape on the drive shaft
inside the bread pan. Push down firmly.
The paddle should rotate with the drive
shaft. It is important that the paddle is
properly assembled onto the drive shaft
to ensure ingredients are mixed and
kneaded properly.
NOTE
Ensure there is no baked-on residue
on the drive shaft inside the bread
pan or in any of the paddle crevices,
including the D shaped hole.
5. Add ingredients to the bread pan.
6. Before adding ingredients to the bread
pan, ensure they are:
a) Fresh. In particular, fresh flour and yeast
are critical – check the best before date
stamped on the package. For tips on
checking the freshness of your yeast,
refer to the yeast section in the 'Vital
Ingredient' section.
b) Measured and weighed accurately.
Refer to 'Tips for Better Bread Making -
Measuring and Weighing Ingredients'.
c) At room temperature 20°C–25°C,
except all liquids which should be
approximately 27°C unless stated
otherwise. Temperatures too cool or
too warm can prevent the yeast from
activating and affect the way the bread
rises and bakes.
7. Add ingredients to the bread pan in
the order listed in the recipe to ensure
the dough mixes thoroughly and rises
sufficiently.
• Liquid ingredients
• Fats
• Dry ingredients eg. salt, sugar, flour
• Yeast
8. Wipe any spilt ingredients from the rim
and outside of the pan and ensure it is
clean and dry.
NOTE
Do not under fill or over fill the
bread pan as the bread may not
mix properly. The recipes in this
book are designed for 0.5kg to 1 kg
loaves. However, if developing your
own recipes, as a general guide, a
minimum 300g and maximum 675g of
total dry ingredients is recommended.
On the jam setting, as a general
guide, a maximum 500g of fruit
should be used.
9. Return the bread pan to the baking
chamber. With the bread pan angled
slightly anti-clockwise from straight
(see photo), insert the pan into the
chamber. You will feel the breadpan fit
snugly into position and turn clockwise
to lock into position.
NOTE
It is important that the bread pan is
properly assembled onto the drive
mechanism to ensure the paddle
operates correctly.
10. Lower the lid. It is not recommended
to lift open the lid during operation
unless stated in the recipe, to check the
consistency of the dough during the
KNEAD phase, or to glaze and add
seeds to the top of the loaf during the
BAKE phase.
11
OPERATING YOUR BREVILLE PRODUCT
OPERATING YOUR BREVILLE PRODUCT
11. Plug in the power cord. Unwind the
power cord completely and insert the
power plug into a grounded power
outlet. An alert will sound and the LCD
screen will illuminate. The function
options will appear with an indicator on
the pre-set BASIC setting.
TO LOAD THE REMOVABLE
AUTOMATIC FRUIT AND NUT
DISPENSER
The automatic fruit and nut dispenser
releases fruits, nuts, chocolate chips,
seeds or other suitably sized ingredients
into the dough at the right time which is
programmed for a specific time during
the knead phase. If added before this
time, excessive kneading will cause the
ingredients to break down rather than
maintain their shape within the dough.
1. Lift open the lid of the automatic fruit
and nut dispenser. Touch the base of the
dispenser to check that it is completely
closed before adding a maximum
1
⁄2 cup
of dry ingredients.
2. Always remember:
a) Ingredients should be suitably sized so
they do not fall through the vent at the
base of the dispenser. Liquids should not
be added to the dispenser.
b) We recommend separating ingredients
that may stick together, such as
raisins and other fruits, before adding.
Sticky ingredients can be tossed in flour
to assist.
c) Glacé (glazed) fruits such as cherries,
ginger, pineapple, etc. should be washed
and well-dried on kitchen paper towel
before adding into the dispenser.
d) Bottled or canned ingredients such as
olives, sun dried tomatoes etc. should be
drained and well-dried on kitchen paper
towel before adding to the dispenser.
e) It is recommended that the dispenser
be cleaned thoroughly with a soft, damp
cloth after each use.
3. The fruit and nut dispenser will
automatically release its contents on the
BASIC, BASIC RAPID, WHOLEMEAL,
WHOLEMEAL RAPID, CRUSTY,
SWEET, SUPER RAPID, GLUTEN FREE,
KNEAD & RISE AND BAGUETTE
settings. You may notice the base of the
dispenser flip open during the bread
making cycle even when it is empty.
This is normal. It is the dispenser
automatically releasing ingredients.
NOTE
The AUTOMATIC FRUIT AND NUT
DISPENSER is removable for easy
cleaning. Close the base before gently
easing out of the bread maker.
SELECT THE SETTING
Press the MENU button until the
corresponding number of the desired
setting is displayed on the LCD display.
As you scroll through the settings the time
will be displayed on the screen beside the
setting number that has been selected as an
indication of how long that cycle will take
to finish.
SELECT THE CRUST COLOUR
If the selected setting has crust colour
option, you will be able to select from
LIGHT | MEDIUM | DARK CRUST. To
change the pre-set crust colour, press the
crust colour button. You will notice on the
bottom of the screen the LIGHT |MEDIUM
| DARK CRUST settings; press the button
until the desired setting is lined. The crust
colour can only be selected on the
BASIC, BASIC RAPID, WHOLEMEAL,
WHOLEMEAL RAPID, CRUSTY, SWEET
and BAGUETTE settings.
12
OPERATING YOUR BREVILLE PRODUCT
OPERATING YOUR BREVILLE PRODUCT
SELECT THE LOAF SIZE
To change the pre-set loaf size, press the loaf
size button until the indicator on the LCD
screen reaches the desired loaf size 500g,
750g, 1kg. The loaf size can only be selected
on the settings 1 to 6 (BASIC, BASIC
RAPID, WHOLEMEAL, WHOLEMEAL
RAPID, CRUSTY, SWEET).
NOTE
The loaf sizes - 500g, 750g, 1kg are
a guide to the size of the loaf only.
Different ingredients will affect the
actual weight and size of the baked
loaf. For example: A 500g loaf baked
with fruit and nuts will be heavier
than a plain 500g loaf.
A 500g 100% wholemeal loaf will
be smaller and shorter than a 500g
regular white loaf as wholemeal flour
does not rise as well as bread flour.
15 HOUR PRE-SET TIMER
The bread maker has a pre-set timer control
up to 15 hours on BASIC, BASIC RAPID,
WHOLEMEAL, WHOLEMEAL RAPID,
CRUSTY, SWEET, KNEAD & RISE and
BAGUETTE settings. Press the TIMER
[
] button or [ ] button to increase or
decrease the countdown time. For example
if you press the [
] button it will indicate
15 hours, each time the button is pressed it
will decrease in increments of 10 minutes.
If you press the [
] button it will add 10
minute increments up to 15 hours. Please
note that the Time displayed on the LCD
screen will include the pre-set setting
cooking time and the delay i.e 4:00 (Setting
Time) + 11:00 (Delay) = 15:00 (total).
PRE-SET TIMER FOR BAKE ONLY
The bread maker has a pre-set timer control
for baking time from 1 hour to 1.5 hour on
BAKE ONLY setting. Press the TIMER
[
] button or [ ] button to increase or
decrease the countdown time by 10 minutes.
START THE BREAD MAKER
The bread maker is now ready to activate,
automatically calculating the recommended
temperatures and times for the preheat,
knead, rise, punch-down, bake and keep
warm phases based on your selected
setting, crust colour and loaf size. The LCD
screen will indicate the recommended total
cycle time.
a) To activate the cycle, press the
START | CANCEL button. The ":" on the
time on the LCD screen will flash.
NOTE
When using the bread maker for the
first time you may notice the machine
emit vapours. These are the protective
substances on the heating elements.
These are safe, not detrimental to the
performance of the bread maker and
will dissipate with use.
b) To cancel the cycle, press and hold the
START | CANCEL button until the ":"
on the time on the LCD screen does not
flash. The bread maker returns to the
main menu.
13
OPERATING YOUR BREVILLE PRODUCT
OPERATING YOUR BREVILLE PRODUCT
REMOVE THE BREAD PAN
a) When the cycle is complete, alert beeps
will sound and the bread maker will
go to a KEEP WARM cycle. To retain
a crisp loaf crust, we recommend
removing the bread pan straight away.
Press and hold the START | CANCEL
button. With protective hot pads or
insulated oven mitts, lift open the lid.
Hold the bread pan by the handle and
rotate slightly anti-clockwise to lift out.
b) Place the bread pan on a wire rack. Be
careful not to place it on a tablecloth,
plastic surface, or other heat-sensitive
surface which may scorch or melt.
NOTE
The appliance surfaces, including
the lid, are hot during and after
operation. To prevent burns or
personal injury, always use protective
hot pads or insulated oven mitts when
removing the bread pan from the
baking chamber, and when removing
the baked bread or jam from the
bread pan.
TIP
If the bread is difficult to remove,
turn the bread pan on its side and
with protective hot pads or insulted
oven mitts, wiggle the wing-nut on
the underside of the bread pan a few
times. This will loosen the paddle from
the bread. Over-turning the wing-nut
can drive the paddle further into the
bread and create a large hole.
c) Place the bread upright on the wire
rack to cool for at least 20 minutes
before slicing.
d) With protective hot pads or insulted
oven mitts, remove the paddle from the
drive shaft inside the bread pan. Do not
attempt to remove the paddle with your
bare hand as it is very hot. If the paddle
is difficult to remove, pour some warm
water and a little detergent into the
bread pan and allow to stand for 10-20
minutes to loosen baked-on crust or
crumb residue.
NOTE
Never immerse the outside of the
bread pan in water as this may
interfere with the free movement of
the wingnut and drive shaft. Submerge
and wash only the interior of the bread
pan. Refer to 'Care and Cleaning'.
CAUTION
Always use protective hot pads or
insulated oven mitts when handling
the bread pan, paddle and bread as
they will be very hot. Always remove
the paddle from the baked bread before
slicing. Never use metal utensils to
remove the paddle.
14
OPERATING YOUR BREVILLE PRODUCT
KEEP WARM
The bread maker will automatically go into
a keep warm cycle in BASIC, BASIC RAPID,
WHOLEMEAL, WHOLEMEAL RAPID,
CRUSTY, SWEET, BAKE ONLY, CAKE
and BAGUETTE settings. The keep warm
time is up to 60 minutes except the CAKE
setting which is approximately 22 minutes.
At this time the timer will display 0:00 only.
However, as the loaf cools it gives off steam
which cannot escape from the bread pan.
The bread crust may become soft and the
loaf may slightly lose its shape.
UNPLUG THE BREAD MAKER
While the bread is cooling, turn off the bread
maker at the power outlet and unplug the
power cord from the power outlet.
NOTE
If you wish to make another loaf of
bread, allow approximately one hour
cooling time before using again.
Open the lid to help cool the interior
baking chamber. The bread maker will
not operate until it cools down to the
correct operating temperature
for kneading.
SLICE THE BREAD
a) When the bread has cooled sufficiently,
place the bread onto a firmly seated
bread board.
TIP
Bread slices best when allowed to
cool for a minimum of 20 minutes
(preferably longer). This allows the
steam to escape. If you wish to serve
bread warm, wrap it in foil and re-heat
in an oven and not the bread maker.
b) Ensure the paddle is not in the bottom
of the baked bread loaf and slice using
a serrated bread knife or electric knife.
A standard flat-bladed kitchen knife is
likely to tear the bread. For longer slices,
place the loaf on its side and
slice across.
STORE THE BREAD
Store unused bread tightly covered at room
temperature for up to 2 days. Sealable
plastic bags, plastic containers or a sealable
bread box work well. Since homemade bread
has no preservatives, it tends to dry out and
become stale faster than commercially-made
bread. For longer storage, place bread in a
sealable plastic bag, removing any air before
sealing, then place in the freezer. Bread may
be frozen for up to 1 month.
TIP
Leftover or slightly hardened bread
can be used to make croutons,
bread crumbs, crostini, bread
pudding or stuffings.
USING THE BAGUETTE TRAY
a) Prepare the dough mixture as per
the baguette recipes in this book.
Use the main bread pan for the first
kneading and proving phase.
b) Close the lid of the bread maker and
press START | CANCEL to begin the
first phase.
c) When the bread maker beeps and alerts
ou that the first stage has finished,
remove the bread pan from the bread
maker as per the previous instructions.
Divide the bread dough into 4 equal
portions, and form into baguettes for the
second prove and bake phase.
15
OPERATING YOUR BREVILLE PRODUCT
d) There are 2 trays for making 4 rolls
in total. Place both the trays on a flat
surface. You will notice that one tray has
2 side handles, this tray is the top tray.
Underneath this tray you will notice 2
hooks. The handle of the second roll tray
hangs from off the hooks underneath
the tray.
e) To place the 2 baking trays into the
bread maker open the lid. Holding both
trays by the handle of the top tray so
that the bottom tray is hanging from the
top tray place the side handles onto the
hooks on either side of the bread maker.
f) Close the lid of the bread maker and
press START | CANCEL to continue
to the second prove and bake phase.
Do not over knead or baguettes may
become difficult to shape.
USING THE CAKE PAN
a) Prepare the cake mixture as per the
recipes in this book.
b) Remove the bread pan from the bread
maker as per the previous instructions.
c) Align the D shaped hole on the paddle
with the D shape on the drive shaft
inside the cake pan. Push down firmly.
The paddle should rotate with the drive
shaft. It is important that the paddle is
properly assembled onto the drive shaft
to ensure ingredients are mixed and
kneaded properly.
d) Put the ingredients directly into the
cake pan, before inserting into the
bread maker. This will remove the risk
of ingredients falling onto the baking
elements.
e) Insert the cake pan in a horizontal
position, and rotate slightly clockwise
until it locks in place.
f) CLose the lid of the bread maker and
press START | CANCEL to commence
cooking.
g) Refer to cake recipes for detailed steps.
16
OPERATING YOUR BREVILLE PRODUCT
CONTROL PANEL MESSAGES
Error Detection
When the START | CANCEL button has
been pressed to begin the process and there
is a problem relating to the sensor, beeps
will sound and then the LCD screen will
display the particular error message specific
to the problem.
There are 4 different error messages:
ERROR CODE PROBLEM CORRECTION
E01 Attempting to use the
bread maker shortly
after a loaf has been
baked and its interior
will still be warm,
that is the sensor
temperature will still
be above 50°C.
Unplug the bread maker from the power
outlet. Open the lid, remove the bread pan
and allow the oven cavity sufficient time
to cool before operating the bread maker
again.
E00 The bread maker is
used in an extremely
cold environment
below -10°C.
Place the bread maker in a warmer
environment. Recommended room
temperature 20-25ºC.
EEE Contact your nearest authorised Breville
Service Centre (refer to the back page
for details).
HHH Contact your nearest authorised Breville
Service Centre (refer to the back page
for details).
Ensure the bread maker is turned off
by pressing and holding the CANCEL
button. Remove the power plug from the
power outlet. Allow the bread maker and
all accessories to cool completely before
disassembling and cleaning.
TIPS FOR BETTER
BREADMAKING
18
TIPS FOR BETTER BREADMAKING
MEASURING AND WEIGHING
INGREDIENTS
With bread maker baking, the most
important step is accurately measuring and
weighing ingredients. The bread pan has
a limited capacity so ingredients must be
measured accurately to prevent overflow
onto the heating elements and to ensure
the recipes rise and taste properly. For best
results, always accurately measure and
weigh ingredients and add them to the
bread pan in the order listed in the recipe.
Liquid Measuring Cups
For liquid ingredients, use transparent
plastic or glass liquid measuring cups with
the measurements marked clearly on the
side. Do not use non-transparent plastic
or metal measuring cups unless they have
measurement markings on the side. Place
the cup on a horizontal flat surface and
view markings at eye level. The level of the
liquid must be aligned to the appropriate
measurement mark. An inaccurate
measurement can affect the critical balance
of the recipe. Liquid ingredients should be
27°C unless stated otherwise.
Dry Measuring Cups and Spoons
For dry ingredients, use plastic or metal dry
measuring cups and spoons. Do not use
tableware cups or spoons. It is important to
spoon or scoop the dry ingredients loosely
into the cup. There is no need to sift flour.
Do not tap the cup or pack the ingredients
into the cup unless otherwise directed eg.
packed brown sugar. This extra amount can
affect the critical balance of the recipe. Level
the top of the cup by sweeping the excess
with the back of a knife or spoon handle. Dry
ingredients should be at room temperature
20°C-25°C unless stated otherwise. When
using measuring spoons for either liquid
or dry ingredients such as yeast, sugar, salt,
dry milk or honey, measurements should be
level, not heaped.
Weighing Scales
For consistent results it is recommended
to use weighing scales if possible as they
provide greater accuracy than measuring
cups. Place a container onto the scale,
tare (or zero) the scales, then spoon or
pour ingredients in until the desired weight
is achieved.
All recipes use local ingredients and
Australian Standard Metric measuring
tools (cups, spoons and weighing scales)
for accuracy in producing a 1 kg (1000g) or
750g or 500g loaf of bread.
As a general guide:
1 cup bread flour = 150g
1 cup wholemeal flour = 150g
1 cup plain flour = 150g
1 tablespoon butter = 20g
2 tablespoons butter = 40g
1 cup granulated sugar = 200g
1 cup firmly packed brown sugar = 220g
1 cup chopped nuts = 125g
1 cup dried fruits = 150g
1 cup chocolate chips = 190g
Measurement Conversion Chart
Bread maker recipes often call for some less
common measurements such as an
1
⁄8 cup.
Use this chart to familiarize yourself with
their equivalents.
1 teaspoon = 5g
1 tablespoon = 20g
US 1 tablespoon = 15g
¼ cup = 60ml
1
⁄3 cup = 80ml
½ cup = 125ml
¾ cup = 180ml
1 cup = 250ml
19
TIPS FOR BETTER BREADMAKING
MEASURING INGREDIENTS WHEN
DEVELOPING YOUR OWN RECIPES
Use these tips to make developing or
adapting a recipe easier.
LOAF SIZES
As a general formula:
2 cup flour recipe will produce a loaf that is
about 500g.
3 cup flour recipe will produce a loaf that is
about 750g.
4 cup flour recipe will produce a loaf that is
about 1kg.
NOTE
Do not under fill or over fill the
bread pan as the bread may not
mix properly. The recipes in this
book have been especially designed
and tested to produce 500g to 1kg
loaves, so may have slightly more or
less flour than the general formula
above. However if developing your
own recipes, as a general guide, a
minimum 300g and maximum 675g of
total dry ingredients is recommended
to ensure the dough does not rise over
the bread pan. On the jam setting, as
a general guide, a maximum 500g of
fruit should be used.
THE VITAL INGREDIENTS
Yeast
Through a fermentation process, yeast
produces carbon dioxide C0
2 gas necessary
to make bread rise. Yeast feeds on
carbohydrates in sugar and flour to produce
this gas and requires liquid and warmth to
activate.
Active dry yeast (also known as instant
dried yeast) is used for breadmaking. We
recommend using active dry yeast, added
directly into the flour (no dissolving
necessary) if the liquid ingredients are 27°C,
unless stated otherwise.
NOTE
We do not recommend using fresh
yeast in a bread maker.
NOTE
Yeast must be separate from wet
ingredients, so always ensure to layer
ingredients in the bread pan in the
order listed in the recipe (liquids, fats,
dry ingredients, yeast).
When using the pre-set timer, which delays
the cooking cycle; this is particularly
important as the yeast should not be placed
in direct contact with water, salt or sugar.
This can prematurely activate or decrease
the activity of the yeast and the bread may
not rise.
When using the pre-set timer feature, we
recommend layering the ingredients in
the order listed in the recipe, making a small
hollow in the centre of the flour (ensuring
the hollow does not touch the water, salt
or sugar layer) then placing the yeast in
the hollow.
20
TIPS FOR BETTER BREADMAKING
Bread Improver – Ascorbic Acid
(Vitamin C)
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. The ingredients in a bread
improver are usually a food acid such as
ascorbic acid (vitamin C) and other enzymes
(amylases) extracted from wheat flours. An
unflavoured, crushed vitamin C tablet or
vitamin C powder can be used as a bread
improver and added to the dry ingredients.
As a general guide, use 1 large pinch per 3
cups of flour.
Fats
Fats, such as butter, olive oil or vegetable oil,
add taste, texture, moisture and enhanced
keeping qualities to breads. If butter is
used, it should be cut into 2cm pieces and
brought to room temperature before adding
to the bread pan unless stated otherwise.
Breads baked on the CRUSTY LOAF setting
generally get their crisp crust and texture
from the lack of fat added. However if called
for, use good quality oils as the flavour of the
flour and fats will be very apparent.
Milk
Milk enhances the flavour and increases
the nutritional value of bread. All liquids,
including milk, should be 27°C before
adding to the bread pan unless stated
otherwise. Fresh milk should not be
substituted for dry milk unless stated in
the recipe. Dry milk (fat-free or regular)
is convenient and enables you to use the
pre-set timer. When using this feature
with dried substitutions, add the water
to the bread pan first, then add the dried
substitution after the flour to keep them
separate.
As a general formula:
1 cup fresh milk = 3 tablespoons dry milk
powder + 1 cup water. Use 4–5 tablespoons
for a richer flavour.
Salt
Salt is an important ingredient in yeast
bread recipes. It not only enhances flavour,
but limits the growth of yeast and inhibits
rising, so be careful when measuring.
Do not increase or decrease the amount of
salt shown in the recipes unless suggested.
Table salt or sea salt can be used.
Sugar
Sugar provides food for the yeast, sweetness
and flavour to the crumb and helps brown
the crust. 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.
Eggs
Where eggs have been used we have used
eggs with a min mass of 59g. These are best
from a 700g doz. Eggs should be at room
temperature before using.
Water
When bread maker baking, all liquids,
particularly water, should be 27°C unless
stated otherwise. This is a luke warm water.
Temperatures too cool or too warm can
prevent the yeast from activating.
Xanthan Gum
Xanthan gum is a thickening agent used in
gluten free baking to add volume and act
as a binder to retain moisture. Xanthan gum
can be replaced by guar gum.
WARNING
Never use the pre-set timer for recipes
that contain perishable items, such as
eggs, cheese, milk, cream and meats.
21
TIPS FOR BETTER BREADMAKING
FLOURS
Bread 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 provides the dough with the structure
required to produce the weight and shape of
the bread.
Bread flour, also known as bakers flour or
bread maker flour is a high protein (gluten),
white flour. For bread maker baking, we
recommend using bread flour over plain
flour as it produces a tall, springy loaf.
Keep flour in a secure, airtight container.
There is no need to sift flour when bread
maker baking.
Rye Flour
Rye flour is alow protein (gluten) flour
traditionally used to make pumpernickel
and black breads. Rye flour must generally
always be mixed with a high proportion of
bread flour as it does not contain enough
gluten to develop the structure for a high,
even-grained loaf.
Self-raising Flour
Self-raising flour is not recommended for
bread maker baking except for cakes as it
contains leavening ingredients that interfere
with bread making. This flour is more suited
for biscuits, scones, shortcakes, pancakes
or waffles.
Wholemeal Flour
Wholemeal flour is milled from the entire
wheat kernel, hence it contains all the bran,
germ and flour of the whole wheat grain.
Although breads baked with wholemeal
will be higher in fibre, the loaf is generally
smaller and heavier than white loaves.
GLAZES
Glazes enhance the flavour of baked breads
and give them a professional finish. After
glazing, breads can be sprinkled with your
favorite seeds and toppings eg. poppy,
sesame or caraway seeds.
Egg Glaze
Use 1 egg white or 1 whole egg plus 1
tablespoon of water. Brush over dough
before baking.
Melted Butter Crust
Brush melted butter over just-baked bread
for a softer, more tender crust.
Milk Glaze
Brush milk or cream over just-baked bread
for a softer, shiny crust.
Sweet Icing Glaze
Mix 1 cup sifted icing sugar with 1 to 2
tablespoons of milk until smooth. Drizzle
over raisin bread or sweet breads when they
are almost cool.
CARE AND CLEANING
your Breville product
23
CARE AND CLEANING YOUR BREVILLE PRODUCT
CLEANING THE STAINLESS
STEEL HOUSING
1. Wipe the exterior of the stainless steel
housing and the LCD screen with a
soft, damp cloth. A non-abrasive liquid
cleanser or mild spray solution may be
used to avoid build-up of stains. Apply
the cleanser to the sponge, not the outer
surface or LCD screen, before cleaning.
Do not use a dry paper towel or cloth to
clean the LCD screen, or use an abrasive
cleanser or metal scouring pad to clean
any part of the bread maker as these will
scratch the surface.
WARNING
Never immerse the stainless steel
housing in water or place in the
dishwasher. Take care not to allow
water or cleaning fluids to seep under
the buttons or LCD screen on the
control panel.
2. Ensure the bread maker is turned OFF
by pressing and holding the
START | CANCEL button.
Remove the power plug from the power
outlet. Allow the bread maker and all
accessories to cool completely before
disassembling and cleaning.
3. If over-spills such as flour, nuts,
raisins etc. occur in the interior baking
chamber, carefully remove them using
a soft, damp cloth. Use extreme caution
when cleaning the heating elements.
Ensure the bread maker is completely
cool then gently rub a soft, damp sponge
or cloth along the length of the heating
element. Do not use any type of cleanser
or cleaning agent.
4. Let all surfaces dry thoroughly prior to
inserting the power plug into a power
outlet.
a) The fruit and nut dispenser can be
removed from the lid for cleaning.
b) Close the base from inside the lid and
pull the fruit and nut dispenser straight
out of the lid. This can now be wash with
warm soapy water and dry thoroughly.
NOTE
Let all surfaces dry thoroughly prior
to inserting the power plug into a
power outlet. Never wash the fruit and
nut dispenser in the dishwasher.
24
CARE AND CLEANING YOUR BREVILLE PRODUCT
CLEANING THE BREAD & CAKE PAN
1. Half fill the bread pan with warm soapy
water. A non-abrasive liquid cleanser or
mild spray solution may be used. Allow
to stand for 10–20 minutes.
NOTE
Do not immerse the outside of the
bread pan and cake pan in water
as this may interfere with the free
movement of the wingnut and drive
shaft. Wash only the interior of the
bread pan.
2. Remove the paddle and wash the inside
of the bread pan and cake pan with a soft
cloth. Do not use an abrasive cleanser or
metal scouring pad as these will scratch
the non-stick coating. Ensure there is no
baked-on residue or dough on the drive
shaft. Rinse thoroughly.
3. Let all surfaces dry thoroughly prior to
inserting into the stainless steel housing.
NOTE
Some discolouration may appear on
and inside the bread pan over time.
This is a natural effect caused by
moisture and steam and will not affect
the bread in any way.
The inside of the bread pan is coated
with a high quality non-stick coating.
As with any non-stick coated surface,
do not use abrasive cleansers, metal
scouring pads or metal utensils to
clean these items as they may damage
the finish.
Never wash the bread pan and cake
pan in the dishwasher.
CLEANING THE BAGUETTE TRAYS
1. Clean the baguette trays using a soft
cloth and let all surfaces dry thoroughly.
2. If baguettes trays have caked on
ingredients they can be washed in warm
soapy water. Dry thoroughly.
CLEANING THE BREAD
AND CAKE PADDLES
1. Wash the bread and cake paddles with
warm soapy water and a soft damp cloth.
2. Ensure there is no baked-on residue
in any of the paddle crevices, including
the D shaped hole. If there is, soak the
paddle in warm soapy water. A
non-abrasive liquid cleanser or mild
spray solution may be used. Allow to
stand for 10-20 minutes. Use a wooden
toothpick, thin wooden skewer or plastic
cleaning brush to remove any bread
residue from the paddle crevices. Rinse
thoroughly.
3. Let all surfaces dry thoroughly prior
to inserting into the bread pan and
cake pan.
NOTE
Never wash the baguette trays, the
bread paddle and the cake paddle in
the dishwasher. To extend the life of
the non-stick coating, always wash
in warm soapy water. Do not use
abrasive cleansers, metal scouring
pads or metal utensils to clean the
baguette trays and the paddles as
these items may damage the baguette
trays and the paddle surface.
25
CARE AND CLEANING YOUR BREVILLE PRODUCT
STORAGE
1. Ensure the bread maker is returned to
the main menu by pressing and holding
the START | CANCEL button. Remove
the power plug from the power outlet.
2. Ensure the bread maker and all
accessories are completely cool, clean
and dry.
3. Place the bread pan and paddle into the
interior baking chamber.
4. Ensure the lid is closed.
5. Store the appliance in an upright
position standing level on its support
legs. Do not store anything on top.
RECIPES
27
WHITE BREADS
STEPS FOR WHITE BREADS
METHOD
1. Place ingredients in the order listed. Wipe any spills from outside of pan.
2. Insert the bread pan into position in the baking chamber and close the lid.
3. Press MENU to choose setting aBASIC(1) or BASIC RAPID (2).
NOTE
Best results are achieved by using the longer settings, producing a loaf with optimal
texture. If using the RAPID settings on specified recipes
in this section, reduce salt by ¼ teaspoon and increase yeast by ¼ teaspoon. This
adjustment is suitable for all recipes.
4. Choose LOAF SIZE and CRUST COLOUR.
5. Press START | CANCEL to commence cycle.
6. After cycle has completed press START | CANCEL to stop keep warm setting.
7. Using oven mitts, remove bread from bread maker. Allow bread to rest in pan for
5 minutes before turning out to cool on a wire rack.
NOTE
Suitable settings for WHITE BREAD are WHITE/WHITE RAPID and LIGHT/
MEDIUM/DARK colour.
TRADITIONAL WHITE BREAD
INGREDIENTS 1KG 750G 500G
Luke-warm water 360ml 280ml 180ml
Oil 2 tablespoons 1½ tablespoons 1 tablespoon
Salt 1 ½ teaspoons 1 teaspoon ½ teaspoon
Sugar 1 ½ tablespoons 1 tablespoon 3 teaspoons
Bread flour 650g / 4
1
⁄3 cups 500g / 3
1
⁄3 cups 335g / 2 ¼ cups
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 1 ½ tablespoons 1 tablespoon 3 teaspoons
Yeast: active dry 1 ½ teaspoons 1 ¼ teaspoons 1 teaspoon
28
WHITE BREADS
SEMI-DRIED TOMATO AND BASIL BREAD
INGREDIENTS 1KG 750G 500G
Luke-warm water 375ml 310ml 185ml
Oil 2 tablespoons 1½ tablespoons 1 tablespoon
Salt 1½ teaspoons 1¼ teaspoons 1 teaspoon
Sugar 1½ tablespoons 1 tablespoon 3 teaspoon
Bread flour 600g / 4 cups 450g / 3 cups 300g / 2 cups
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 tablespoons 1 tablespoon 1 tablespoon
Yeast: active dry 1½ teaspoons 1¼ teaspoons 1 teaspoon
Add to the Fruit and Nut Dispenser or at Beeps
Semi-dried tomatoes,
chopped
1
⁄3 cup ¼ cup 2 tablespoons
Chopped fresh basil 2 tablespoons 1 ½ tablespoons 1 tablespoon
PROSCIUTTO AND PROVOLONE BREAD
INGREDIENTS 1KG 750G 500G
Luke-warm water 335ml 310ml 185ml
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Sugar 1 tablespoon 3 teaspoons 1 ½ teaspoons
Bread flour 485g / 3¼ cups 350g / 2
1
⁄3 cups 250g / 1
2
⁄3 cups
Wholemeal flour 120g / ¾ cup 100g /
2
⁄3 cup 50g /
1
⁄3 cup
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Yeast: active dry 2 ½ teaspoons 1 ¾ teaspoons 1 ¼ teaspoons
Prosciutto, roughly
chopped
80g 60g 40g
Provolone, grated or
roughly chopped
80g 60g 40g
29
WHITE BREADS
CARAMELISED GARLIC BREAD
INGREDIENTS 1KG 750G 500G
Luke-warm water 375ml 310ml 185ml
Olive oil 2 tablespoons 1½ tablespoons 1 tablespoon
Salt 1½ teaspoons ¼ teaspoons 1 teaspoon
Sugar 1 ½ tablespoons 1 tablespoon 3 teaspoons
Bread flour 600g/4 cups 500g / 3
1
⁄3 cups 300g / 2 cups
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 tablespoons 1 ½ tablespoons 1 tablespoon
Yeast: active dry 1 ¼ teaspoons 1 teaspoon ¾ teaspoon
Chopped fresh parsley ¼ cup 2 tablespoons 1 tablespoon
Caramelised garlic 1-2 bulbs 1 bulb ½-1 bulb
Additional steps
1. Preheat oven to 180°C. Cut top off garlic and drizzle with a little oil. Sprinkle with
1 teaspoon brown sugar.
2. Place garlic onto a baking tray and cook for about 35-40 minutes or until garlic is tender.
Remove from oven and allow to cool. Once cool squeeze garlic out of skin.
30
WHITE BREADS
PESTO AND PINENUT BREAD
INGREDIENTS 1KG 750G 500G
Luke-warm water 320ml 250ml 160ml
Oil 2 tablespoons 1 ½ tablespoons 1 tablespoon
Fresh or bottle pesto
1
⁄3 cup ¼ cup 2 tablespoons
Salt 1 teaspoon ¾ teaspoon ½ teaspoon
Sugar 2 tablespoons 1 ½ tablespoons 1 tablespoon
Bread flour 600g / 4 cups 500g / 3
1
⁄3 cups 300g / 2 cups
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 tablespoons 1 ½ tablespoons 1 tablespoon
Yeast: active dry 1 ¾ teaspoons 1 ½ teaspoons 1 ¼ teaspoons
Add to the fruit and nut
dispenser or at beeps
roasted pinenuts
½ cup
1
⁄3 cup ¼ cup
31
WHOLEMEAL BREADS
STEPS FOR WHOLEMEAL BREADS
METHOD
1. Place ingredients in the order listed. Wipe any spills from outside of pan.
2. Insert the bread pan into position in the baking chamber and close the lid.
3. Press MENU to choose setting WHOLEMEAL(3) or WHOLEMEAL RAPID(10).
NOTE
Best results are achieved by using the longer settings, producing a loaf with optimal
texture. If using the RAPID settings on specified recipes in this section, reduce
salt by ¼ teaspoon and increase yeast by ¼ teaspoon. This adjustment is suitable for
all recipes.
NOTE
Suitable settings for WHOLEMEAL BREAD are WHOLEMEAL/WHOLEMEAL
RAPID and LIGHT/MEDIUM/DARK colour.
4. Choose LOAF SIZE and CRUST COLOUR.
5. Press START | CANCEL to commence cycle.
6. After cycle has completed press START | CANCEL to stop KEEP WARM setting.
7. Using oven mitts, remove bread from bread maker. Allow bread to rest in pan for
5 minutes before turning out to cool on a wire rack.
100% WHOLEMEAL BREAD
INGREDIENTS 1KG 750G 500G
Luke-warm water 360ml 275ml 195ml
Oil 2 tablespoons 1 ½ tablespoons 1 tablespoon
Salt ½ tablespoons 1 teaspoon ¾ teaspoon
Sugar 1 ½ tablespoons 1 tablespoon 3 teaspoons
Wholemeal plain flour 600g/ 4 cups 450g/3 cups 300g/2 cups
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 ½ tablespoons 2 tablespoons 1 tablespoon
Yeast: active dry 1 ¾ teaspoons 1 ¼ teaspoons 1 teaspoon
32
WHOLEMEAL BREADS
CHIA, QUINOA AND LINSEED BREAD
INGREDIENTS 1KG 750G 500G
Luke-warm water 390ml 295ml 195ml
Oil 2 tablespoons 1 ½ tablespoons 1 tablespoon
Salt 1 ½ teaspoons 1 teaspoon ¾ teaspoon
Sugar 1 ½ tablespoons 1 tablespoon 3 teaspoons
Wholemeal plain flour 600g / 4 cups 450g / 3 cups 300g / 2 cups
Chia seeds 1 tablespoon 3 teaspoons 2 teaspoons
Linseed 2 tablespoons 1 ½ tablespoons 1 tablespoon
Quinoa 1 ½ tablespoons 1 tablespoon 3 teaspoons
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 ½ tablespoons 2 tablespoons 1 tablespoon
Yeast: active dry 1 ¾ teaspoons 1 ¼ teaspoons 1 teaspoon
Milk, for brushing 1 tablespoon 1 tablespoon 1 tablespoon
Extra linseed, white and
brown quinoa, for crust
2 tablespoons 2 tablespoons 2 tablespoons
Additional steps
1. Place ingredients into the bread maker pan in the order listed. Do not add milk or extra
grains for crust at this stage.
2. When there is 1 hour left in the cycle, gently brush top of dough with a little
milk and sprinkle seeds over top of dough. Close lid and continue cooking.
This step is optional.
33
WHOLEMEAL BREADS
BRAN BREAD
INGREDIENTS 1KG 750G 500G
Luke-warm water 380ml 290ml 190ml
Softened butter 40g 30g 20g
Salt 2 teaspoons 1 ½ teaspoons 1 teaspoon
Brown sugar 2 tablespoons 1 ½ tablespoons 1 tablespoon
Bread flour 300g / 2 cups 260g / 1 ¾ cups 150g / 1 cup
Wholemeal flour 225g / 1 ½ cups 150g / 1 cup 115g /
3
⁄4 cup
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Unprocessed bran 20g or
1
⁄3 cup 15g or ¼ cup 2 tablespoons
Milk powder 2 tablespoons 1 ½ tablespoons 1 tablespoon
Yeast: active dry 1 ¼ teaspoons 1 teaspoon ¾ teaspoon
RYE AND CARAWAY
INGREDIENTS 1KG 750G 500G
Luke-warm water 400ml 285ml 200ml
Oil 1 ½ tablespoons 1 tablespoon 3 teaspoons
Treacle 2 tablespoons 1 ½ tablespoons 1 tablespoon
Salt 1 ½ teaspoons 1 teaspoon ¾ teaspoon
Rye flour 225g / 1 ½ cups 150g / 1 cup 40g / ¾ cup
Bread flour 375g / 2 ½ cups 300g / 2 cups 190g / 1 ¼ cups
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 tablespoons 1 ½ tablespoons 1 tablespoon
Caraway seeds 3 teaspoons 2 teaspoons 1 ½ teaspoons
Yeast: active dry 1 ¼ teaspoons 1 teaspoon ¾ teaspoon
34
CRUSTY BREADS
STEPS FOR CRUSTY BREAD
METHOD
1. Place ingredients in the order listed. Wipe any spills from outside of pan.
2. Insert the bread pan into position in the baking chamber and close the lid.
3. Press MENU to choose setting CRUSTY(5).
4. Choose LOAF SIZE and CRUST COLOUR.
5. Press START | CANCEL to commence cycle.
6. After cycle has completed press START | CANCEL to stop KEEP WARM setting.
7. Using oven mitts, remove bread from bread maker Allow bread to rest in pan for 5
minutes before turning out to cool on a wire rack.
CRUSTY BREAD (FRENCH STYLE)
INGREDIENTS 1KG 750G 500G
Luke-warm water 375ml 310ml 185ml
Oil 3 teaspoons 2 teaspoons 1 ½ teaspoons
Salt 1 ½ teaspoons 1 ¼ teaspoons 1 teaspoon
Sugar 2 teaspoons 1 teaspoon 1 teaspoon
Bread flour 650g / 4
1
⁄3 cups 500g / 3
1
⁄3 cups 325g / 2 cups
+1 teaspoon
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Yeast: active dry 1 ½ teaspoons 1 ¼ teaspoons 1 teaspoon
35
SWEET BREADS
STEPS FOR FLAVOURED SWEET BREADS
METHOD
1. Place ingredients in the order listed. Wipe any spills from outside of pan.
2. Insert the bread pan into position in the baking chamber and close the lid.
3. Press MENU to choose setting SWEET(6).
4. Choose LOAF SIZE and CRUST COLOUR.
5. Press START | CANCEL to commence cycle.
6. After cycle has completed press START | CANCEL to stop KEEP WARM setting.
7. Using oven mitts, remove bread from bread maker. Allow bread to rest in pan for
5 minutes before turning out to cool on a wire rack.
PECAN AND MAPLE SYRUP BREAD
INGREDIENTS 1KG 750G 500G
Luke-warm water 320ml 250ml 160ml
Maple syrup
1
⁄3 cup ¼ cup 2 tablespoons
Oil or butter 2 tablespoons 1 tablespoon 1 tablespoon
Salt 1 ½ teaspoons 1 teaspoon ¾ teaspoon
Sugar 2 teaspoons 1 ½ teaspoon 1 teaspoon
Bread flour 600g / 4 cups 450g / 3 cups 300g / 2 cups
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 tablespoons 1 ½ tablespoons 1 tablespoon
Yeast: active dry 1 ¼ teaspoons 1 teaspoon ¾ teaspoon
Pecans, chopped
1
⁄3 cup ¼ cup 2 tablespoons
36
SWEET BREADS
SPICED APPLE BREAD
INGREDIENTS 1KG 750G 500G
Luke-warm water 250ml 230ml 125ml
Cloudy apple juice 125ml 80ml 65ml
Canned pie apples 100g (½ cup) 80g (
1
⁄3 cup) 60g (¼ cup)
Oil 1 ½ tablespoons 1 tablespoon 1 tablespoon
Salt 1 ½ teaspoons 1 teaspoon ¾ teaspoon
Brown sugar 2 tablespoons 1 ½ tablespoons 1 tablespoon
Bread flour 600g / 4 cups 450g / 3 cups 300g / 2 cups
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 tablespoons 1 ½ tablespoons 1 tablespoon
Ground cinnamon ¾ teaspoon ½ teaspoon ¼ teaspoon
Ground nutmeg ¾ teaspoon ½ teaspoon ¼ teaspoon
Yeast: active dry 1 ¼ teaspoons 1 teaspoon ¾ teaspoon
Add to the Fruit and Nut Dispenser or at Beeps
Sultanas ½ cup
1
⁄3 cup ¼ cup
FRUIT LOAF
INGREDIENTS 1KG 750G 500G
Luke-warm water 330ml 270ml 165ml
Oil or butter 2 tablespoons 1 ½ tablespoons 1 tablespoon
Salt 1 ½ teaspoons 1 teaspoon ¾ teaspoon
Brown sugar 2 tablespoons 1 ½ tablespoons 1 tablespoon
Bread flour 600g / 4 cups 450g / 3 cups 300g / 2 cups
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 tablespoons 1 ½ tablespoons 1 tablespoon
Ground mixed spice 1 tablespoon 3 teaspoons 2 teaspoons
Yeast: active dry 2 teaspoons 1 ½ teaspoons 1 ¼ teaspoons
Add to the Fruit and Nut Dispenser or at Beeps
Mixed dried fruit ½ cup
1
⁄3 cup ¼ cup
37
SWEET BREADS
ROLLED OATS AND BROWN SUGAR BREAD
INGREDIENTS 1KG 750G 500G
Luke-warm water 375ml 310ml 185ml
Oil or butter 2 tablespoons 1 tablespoon 1 tablespoons
Salt 1 ½ teaspoons 1 teaspoon 1 teaspoon
Brown sugar 75g /
1
⁄3 cup 55g / ¼ cup 2 tablespoons
Bread flour 600g / 4 cups 450g / 3 cups 300g / 2 cups
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 tablespoons 1 ½ tablespoons 1 tablespoon
Yeast: active dry 1 ½ teaspoons 1 ¼ teaspoons 1 teaspoon
Rolled oats ½ cup
1
⁄3 cup ¼ cup
38
GLUTEN FREE BREADS
STEPS FOR GLUTEN FREE BREADS
METHOD
1. Follow steps for preparation on each recipe.
2. Insert the bread pan into position in the baking chamber and close the lid.
3. Press MENU to choose setting GLUTEN FREE(8).
4. Choose LOAF SIZE 1kg.
5. Choose CRUST COLOUR DARK for best results.
6. Press START | CANCEL to commence cycle.
7. When the beeper alerts you that the fruit and nut dispenser has dispensed open lid –
DO NOT turn bread maker off; use a plastic spatula and carefully scrape down sides of
tin, mix in the same direction as the blade turning until ingredients are well combined,
replace lid and continue with cycle.
NOTE
Batter should resemble a thick batter. If necessary add 1–2 tablespoons of rice flour
or water.
8. After cycle has completed press START | CANCEL to stop KEEP WARM setting.
NOTE
For best results remove bread pan as soon as cycle has finished.
10. Using oven mitts, remove bread from bread maker. Allow bread to rest in pan for
5 minutes before turning out to cool on a wire rack.
39
GLUTEN FREE BREADS
BASIC GLUTEN FREE BREAD
INGREDIENTS 1KG
Luke warm water 520ml
Oil 80ml
Eggs 3 large
White vinegar 1 teaspoon
White rice flour 300g
Brown rice flour 150g
Besan or soy flour 70g
Arrowroot 150g
Organ gluten substitute 1 tablespoon
Xanthan gum 2 teaspoons
White sugar 3 teaspoons
Salt 1 ½ teaspoons
Yeast: active dry 3 teaspoons
METHOD
1. Place first 4 ingredients into baking pan
in order listed.
2. Combine remaining ingredients in a
large bowl; mix well then transfer into
baking pan wipe any spills from outside
of the pan.
3. Place bread pan into the bread maker
and close the lid.
4. When the beeper alerts you that the
fruit and nut dispenser has dispensed
open lid – DO NOT turn bread maker
off; use a plastic spatula and carefully
scrape down sides of tin, mix in the
same direction as the blade turning until
ingredients are well combined, replace
lid and continue with cycle.
NOTE
Batter should resemble a thick batter.
If necessary add 1–2 tablespoons of
rice flour or water.
5. Leave to cool in bread pan for 5 minutes
before turning out onto a wire rack
to cool.
40
GLUTEN FREE BREADS
GLUTEN FREE GRAIN BREAD
INGREDIENTS 1KG
Water 530ml
Oil 80ml
Eggs 3 large
White vinegar 1 teaspoon
White rice flour 300g
Brown rice flour 150g
Besan or soy flour 70g
Arrowroot 150g
Organ gluten substitute 1 tablespoon
Xanthan gum 2 teaspoons
White sugar 3 teaspoons
Salt 1 ½ teaspoons
Linseed 2 tablespoons
Quinoa 2 tablespoons
Chia 2 tablespoons
Yeast: active dry 3 teaspoons
METHOD
1. Place first 4 ingredients into baking pan
in order listed.
2. Combine remaining ingredients in a
large bowl; mix well then transfer into
baking pan wipe any spills from outside
of the pan.
3. Place bread pan into the bread maker
and close the lid.
4. When the beeper alerts you that the
fruit and nut dispenser has dispensed
open lid – DO NOT turn bread maker
off; use a plastic spatula and carefully
scrape down sides of tin, mix in the
same direction as the blade turning until
ingredients are well combined, replace
lid and continue with cycle.
NOTE
Batter should resemble a thick batter.
If necessary add 1–2 tablespoons of
rice flour or water.
5. Leave to cool in bread pan for 5 minutes
before turning out onto a wire rack
to cool.
41
GLUTEN FREE BREADS
GLUTEN FREE CHOCOLATE
AND SOUR CHERRY
INGREDIENTS 1KG
Luke warm water 400ml
Oil 60ml
Eggs 3
White vinegar 1 teaspoon
White rice flour 375g
Brown rice flour 150g
Xanthan gum 1 tablespoon
Cocoa powder 30g
Soft brown sugar 100g
Soy milk or skim milk
powder
¼ cup
Salt 1 teaspoon
Yeast: active dry 2 teaspoons
Dark choc, chopped 100g
Sour cherries, drained 100g
METHOD
1. Place first 4 ingredients into baking pan
in order listed.
2. Combine remaining ingredients in a
large bowl; mix well then transfer into
baking pan wipe any spills from outside
of the pan.
3. Place bread pan into the bread maker
and close the lid.
4. When the beeper alerts you that the
fruit and nut dispenser has dispensed
open lid – DO NOT turn bread maker
off; use a plastic spatula and carefully
scrape down sides of tin, mix in the
same direction as the blade turning until
ingredients are well combined, replace
lid and continue with cycle.
NOTE
Batter should resemble a thick batter.
If necessary add 1–2 tablespoons of
rice flour or water.
5. Leave to cool in bread pan for 5 minutes
before turning out onto a wire rack
to cool.
42
GLUTEN FREE BREADS
GLUTEN FREE FRUIT LOAF
INGREDIENTS 1KG
Luke warm water 360ml
Oil 60ml
Eggs 2
White vinegar 1 teaspoon
White rice flour 360g
Arrowroot 80g
White sugar 3 teaspoons
Brown sugar 2 tablespoons
Xanthan gum 3 teaspoons
Salt 1 teaspoon
Yeast: active dry 2 teaspoons
Sultanas ¼ cup
Dates, chopped ¼ cup
Dried cranberries ¼ cup
METHOD
1. Place first 4 ingredients into baking pan
in order listed.
2. Combine remaining ingredients in a
large bowl; mix well then transfer into
baking pan wipe any spills from outside
of the pan.
3. Place bread pan into the bread maker
and close the lid.
4. When the beeper alerts you that the
fruit and nut dispenser has dispensed
open lid – DO NOT turn bread maker
off; use a plastic spatula and carefully
scrape down sides of tin, mix in the
same direction as the blade turning until
ingredients are well combined, replace
lid and continue with cycle.
NOTE
Batter should resemble a thick batter.
If necessary add 1-2 tablespoons of
rice flour or water.
5. Leave to cool in bread pan for 5 minutes
before turning out onto a wire rack
to cool.
43
JAMS
GENERAL TIPS FOR JAM MAKING
• Buy best quality fruit in season.
• Remove stems, seeds or pips from fruit.
• Cut into small pieces to assist the jam
making process. Do not puree unless a
smooth jam is desired.
• Ensure fruit is at room temperature.
• Do not exceed quantities listed in
recipes.
• Jamsetta is recommended for making
jams in bread maker as it requires
additional pectin that is naturally found
in fruits.
• Store jam in sterilised jars.
METHOD
1. Place ingredients into bread pan in the
order listed.
2. Wipe spills from outside of bread pan.
3. Insert bread pan into position inside
baking chamber and close the lid.
4. Press MENU to choose setting JAM(11).
5. Press START | CANCEL to commence
cycle.
6. Once finished press START | CANCEL
once cycle is complete.
7. Use oven mitts to remove bread pan.
8. Pour hot jam into hot sterilised jars
leaving 1cm at the top. Seal immediately.
Jam will continue to thicken on cooling.
STRAWBERRY AND ANISEED JAM
INGREDIENTS 1KG
Strawberries 500g
Aniseed, crushed ½- ¾ teaspoon
White sugar 1 cup
Jamsetta 1 ½ tablespoons
MANGO AND VANILLA BEAN JAM
INGREDIENTS 1KG
Fresh mango 500g pulp (approx.
2 large mangoes)
Vanilla bean 1, seeds scraped
White sugar 1 cup
Jamsetta 1 ½ tablespoons
Lime juice 1 tablespoon
SEVILLE ORANGE MARMALADE
INGREDIENTS 1KG
Seville oranges, thinly
sliced
2 medium (500g)
White sugar 1
1
⁄3 cups
Jamsetta 1 ½ tablespoons
FIG AND LIME
INGREDIENTS 1KG
Fresh figs 500g
Lime 1, Rind and juice
White sugar 1 ¼ cups
Jamsetta 1 ½ tablespoons
44
DOUGHS
KNEAD & RISE
METHOD
1. Place ingredients into bread pan in the order listed.
2. Wipe spills from outside of pan.
3. Insert the bread pan into position in the bread maker and close lid.
4. Press MENU to choose setting KNEAD & RISE(9).
5. Press START | CANCEL to commence cycle.
6. After cycle has completed press START | CANCEL to stop. Remove bread pan form
baking chamber and remove dough from bread pan. Dough is now ready for hand
shaping, rising and baking.
PIZZA DOUGH
INGREDIENTS 1KG
Bread flour 500g
Salt 3 teaspoons
Caster sugar 3 teaspoons
Olive oil 1 tablespoon
Yeast: active dry 3 teaspoons
Additional steps
1. Turn dough out onto a lightly floured surface and knead for 1 minute to combine.
2. Divide dough into 3 equal portions and roll into circles to the desired thickness.
3. For a thicker style dough roll out, cover and allow to rise in a warm place. For a thin style
pizza use immediately.
45
DOUGHS
HOT CROSS BUNS
INGREDIENTS 1KG
Water 340ml
Oil 2 tablespoons
Salt 2 teaspoons
Brown sugar ¼ cup
Bread flour 600g/4 cups
Milk powder 3 tablespoons
Ground mixed spice 1 tablespoon
Ground cinnamon 1 tablespoon
Yeast: active dry 2 ¼ teaspoons
Add at the Beeps
Sultanas 1 ¼ cups
Mixed peel (optional) ¼ cup
Batter for ‘Crosses’
Water 2 tablespoons
Plain flour 40g/¼ cup
Glaze
Water 80ml/
1
⁄3 cup
Caster sugar 2 tablespoons
Additional steps
1. Once finished, preheat oven to 190°C.
Divide dough into 18 pieces and shape
into rounds. Place rounds close together
on a lightly greased baking tray.
2. Cover loosely with lightly greased
plastic wrap and leave to stand in a
warm area for 20 minutes or until
doubled in size.
3. Blend ‘cross’ batter ingredients together
to make a smooth batter. Spoon into a
piping bag fitted with a small piping
nozzle. Pipe a cross shape onto each bun.
4. Bake in preheated oven for 15-20
minutes or until golden brown.
To make glaze
Place water and sugar into a small
saucepan over low heat. Stir until
sugar dissolves. Bring to the boil. Boil
for 5 minutes. Brush warm glaze over
warm hot cross buns. Serve warm or at
room temperature.
46
PASTA DOUGH
PLAIN PASTA
INGREDIENTS 1KG
Eggs 2
Egg yolks 3
Extra Virgin Olive Oil 1 tablespoon
‘OO’ flour 250g
Salt ¼ teaspoon
1. Place ingredients into bread pan in the
order listed.
2. Wipe spills from outside of pan.
3. Insert the bread pan into position in the
baking chamber and close the lid.
4. Press MENU to choose setting
PASTA DOUGH.
5. Press START | CANCEL to commence
cycle.
6. At the end of the cycle press
START | CANCEL to stop. Remove
bread pan from the bread maker and
remove the pasta dough which is now
ready for hand shaping or placing
through a Pasta extruder.
47
RECIPES
BREAD ROLLS
STICKY CINNAMON ROLLS
INGREDIENTS 1KG
Water 285ml
Salt 1 teaspoon
Sugar 2 ½ teaspoons
Bread flour 600g/4 cups
Eggs 2
Butter, softened 60g
Yeast: Active Dry 3 teaspoons
Filling
Butter, melted 60g
Brown sugar 75g/
1
⁄3 cup
Pecans, finely
chopped
70g/½ cup
Ground cinnamon 1 ½ tablespoons
Glaze
Water 80ml/
1
⁄3 cup
Caster sugar 2 tablespoons
Additional steps
1. Once finished preheat oven to 180°C.
Roll dough on a well floured surface to
a 40cm x 40cm square. Brush dough
with half the melted butter. Sprinkle with
combined sugar, pecans and cinnamon
and then drizzle with remaining butter.
2. Roll up dough and cut into 2cm slices.
Place rounds cut side up, 4cm apart, onto
2 baking trays lined with baking paper.
3. Cover loosely with lightly greased
plastic wrap and leave to stand in a
warm area for 20 minutes or until
doubled in size.
4. Bake in preheated oven for 25-30
minutes or until golden brown.
To make glaze
Place water and sugar into a small
saucepan over low heat. Stir until sugar
dissolves. Bring to the boil. Boil for
5 minutes. Brush warm glaze over warm
cinnamon. Serve warm or at
room temperature.
48
RECIPES
BREAD ROLLS
BREAD ROLLS
INGREDIENTS 1KG
Water 310ml
Oil 2 tablespoons
Salt 1 teaspoon
Sugar 2 tablespoons
Bread flour 600g/4 cups
Eggs 1
Yeast: Active Dry 2 teaspoons
Glaze
Milk 2 tablespoons
Sesame seeds,
optional
¼ cup
Additional steps
1. Once finished divide into 16 equal
pieces. Knead each piece and shape
into rounds.
2. Place rounds close together on a lightly
greased baking tray.
3. Cover loosely with lightly greased
plastic wrap and leave to stand in a
warm area for 30 minutes or until
doubled in size. Preheat oven to 200°C.
4. Brush rolls with milk and sprinkle with
sesame. Bake in preheated oven for 12-15
minutes or until golden brown.
49
RECIPES
CAKES
LEMON BUTTER CAKE
INGREDIENTS
2 eggs, lightly beaten
125g butter, melted
2 tablespoons grated lemon rind
1 tablespoon lemon juice
160ml (
2
⁄3 cup) milk
220g (1 cup) caster sugar
300g (2 cups) self-raising flour
Lemon Icing
110g (½ cup) white sugar
2 tablespoons lemon juice
METHOD
1. Combine ingredients in the cake pan in
the order listed. Wipe any spills around
the pan.
2. Place the cake pan into the bread maker
and close the lid.
3. Press MENU to choose
CAKE SETTING(13).
4. Press START | CANCEL to commence
cycle.
5. When the beeper alerts you that the fruit
and nut dispenser has dispensed open
lid – DO NOT turn bread maker off or
pause; use a plastic spatula and carefully
scrape down sides of tin, mix in the
same direction as the blade turning
until ingredients are combined from the
side of the pan, replace lid and continue
with cycle.
6. When cake has finished allow to cool for
5 minutes before turning out onto a wire
rack. Ensure paddle is not left in cake.
7. Allow cake to cool slightly then drizzle
over combined sugar and lemon juice.
Serve with double cream or ice cream.
CHOCOLATE CAKE
INGREDIENTS
200ml buttermilk
75g butter, melted
1 egg, lightly beaten
165g (¾ cup) caster sugar
150g (1 cup) self-raising flour
35g (
1
⁄3 cup) cocoa powder
Chocolate ganache
200g good quality dark chocolate, chopped
2
⁄3 cup cream
METHOD
1. Combine ingredients in the cake pan in
the order listed. Wipe any spills around
the pan.
2. Place the cake pan into the bread maker
and close the lid.
3. Press Menu to choose CAKE SETTING
(13). Press START | CANCEL to
commence cycle.
4. When the beeper alerts you that the fruit
and nut dispenser has dispensed open
lid – DO NOT turn bread maker off or
pause; use a plastic spatula and carefully
scrape down sides of tin, mix in the
same direction as the blade turning until
ingredients are combined from the side
of the pan, replace lid and continue
with cycle.
5. When cake has finished allow to cool for
5 minutes before turning out onto a wire
rack. Ensure paddle is not left in cake.
Allow cake to cool.
To make ganache
Stir ingredients in small saucepan over a
low heat until smooth. Cool to spreading
consistency. Spread on cooled cake.
50
RECIPES
CAKES
CITRUS POPPY SEED CAKE
INGREDIENTS
125g butter, melted
80ml (
1
⁄3 cup) milk
1 teaspoon vanilla extract
2 eggs, lightly beaten
1 tablespoon finely grated orange rind
2 teaspoons finely grated lemon rind
180g (
2
⁄3 cup) caster sugar
150g (1 cup) self-raising flour
2 tablespoons poppy seeds
Glaze
1 teaspoon finely grated orange rind
1 teaspoon finely grated lemon rind
60ml (¼ cup) orange juice
1 tablespoon lemon juice
55g (¼ cup) caster sugar
METHOD
1. Combine ingredients in the cake pan in
the order listed. Wipe any spills around
the pan.
2. Place the cake pan into the bread maker
and close the lid.
3. Press MENU to choose
CAKE SETTING(13).
4. Press START | CANCEL to commence
cycle.
5. When the beeper alerts you that the fruit
and nut dispenser has dispensed open
lid – DO NOT turn bread maker off or
pause; use a plastic spatula and carefully
scrape down sides of tin, mix in the
same direction as the blade turning until
ingredients are combined from the side
of the pan, replace lid and continue
with cycle.
6. When cake has finished allow to cool for
5 minutes before turning out onto a wire
rack. Ensure paddle is not left in cake.
7. Combine glaze ingredients into a small
saucepan and stir over a low heat until
sugar has dissolved. Increase heat and
allow to simmer for 3-4 minutes.
8. Using a skewer poke several holes over
cake. Pour hot syrup over hot cake.
Serve with double cream
51
RECIPES
CAKES
CARROT CAKE
INGREDIENTS
125g butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
110g (½ cup) soft brown sugar
1 cup (240g) finely grated carrot
½ teaspoon cinnamon
½ teaspoon nutmeg
185g (1 ¼ cups) self-raising flour
Cream Cheese Frosting
15g butter, softened
60g cream cheese, softened
½ teaspoon vanilla extract
¾ cup (125g) icing sugar, sifted
METHOD
1. Combine ingredients in the cake pan in
the order listed. Wipe any spills around
the pan.
2. Place the cake pan into the bread maker
and close the lid.
3. Press MENU to choose
CAKE SETTING(13).
4. Press START | CANCEL to commence
cycle.
5. When the beeper alerts you that the fruit
and nut dispenser has dispensed open
lid – DO NOT turn bread maker off or
pause; use a plastic spatula and carefully
scrape down sides of tin, mix in the
same direction as the blade turning until
ingredients are combined from the side
of the pan, replace lid and continue
with cycle.
6. When cake has finished allow to cool for
5 minutes before turning out onto a wire
rack. Ensure paddle is not left in cake.
To make the frosting
Combine cream cheese, butter and vanilla
in a bowl of an electric mixer. Beat on high
speed until smooth; reduce speed and
gradually add the icing sugar; beat until
smooth. Spread over cooled cake.
52
RECIPES
STEPS FOR MAKING BAGUETTES
METHOD
1. Place ingredients into the bread pan in the order listed. Wipe any spills from outside
of pan.
2. Insert the bread pan into position in the baking chamber and close the lid.
3. Press MENU to choose setting BAGUETTE(14).
4. Choose CRUST COLOUR MEDIUM for best results.
5. Press START | CANCEL to commence cycle. The bread maker will start the first stage of
the baguette making process of kneading and proving the dough.
6. When you hear the bread maker beep (after 1 hour) remove bread pan. Turn dough onto a
lightly floured work bench and need until dough just comes together. Do not overwork or
the dough with toughen.
7. Divide dough into 4 and lightly shape into baguettes.
8. Place baguettes onto trays and with a sharp knife cut 2-3 slits diagonally across each
baguette. Brush with a little water.
9. Using the hooks under the one of the racks; hook the other rack so that it hangs
underneath. Position the two racks into the bread maker and close the lid.
10. Press START | CANCEL to recommence the cycle.
11. After cycle has completed press START | CANCEL to stop KEEP WARM setting.
12. Using oven mitts, remove baguettes from bread maker.
BAGUETTES
53
RECIPES
CRISP BAGUETTES
INGREDIENTS 1KG
Water 180ml
Salt 1 teaspoon
Bread flour 290g
Yeast: active dry 1 teaspoon
SESAME BAGUETTES
INGREDIENTS 1KG
Water 170ml
Salt 1 teaspoon
Sugar 1 teaspoon
Bread flour 250g
Yeast: active dry 1 teaspoon
After shaping brush with water and sprinkle
Sesame seeds 1 tablespoon
BAGUETTES
KALAMATA AND OLIVE
OIL BAGUETTES
INGREDIENTS 1KG
Water 170ml
Extra virgin olive oil 1 ½ tablespoons
Salt ¾ teaspoon
Sugar 1 teaspoon
Bread flour 280g
Yeast: active dry 1 teaspoon
Add to the Fruit and Nut Dispenser or at Beeps
Pitted kalamata olives 40g (¼ cup)
TIP
Dry olives with paper towelling before
placing into the fruit and
nut dispenser.
SESAME BAGUETTES
INGREDIENTS 1KG
Water 190ml
Salt 1 teaspoon
Sugar 1 teaspoon
Bread flour 250g
Linseed 1 tablespoon
Quinoa 1 tablespoon
Sesame seeds 1 tablespoon
Yeast: Active Dry 1 teaspoon
After shaping brush with water and sprinkle
Linseeds 2 teaspoons
Sesame seeds 2 teaspoons
54
RECIPES
BAKE ONLY
APPLE, RHUBARB AND
STRAWBERRY CRUMBLE
Serves 4
INGREDIENTS
125g strawberries, hulled and quartered
100g rhubarb, cut into 1cm pieces
2 small green apples, peeled and diced
2 tablespoons caster sugar
Crumble
½ cup plain flour
½ teaspoon baking powder
1
⁄3 cup soft brown sugar
½ cup rolled oats
75g cold butter, diced
METHOD
1. Combine fruit and sugar in a bowl and
toss to combine. Place into cake pan
without the cake paddle.
2. In another bowl combine flour, baking
powder, sugar and oats. Using your
fingertips rub butter into dry mix
to make a crumble. Spoon crumble
over fruit.
3. Place the cake pan into the bread maker
and close the lid.
4. Press MENU to choose the BAKE ONLY
(12) setting and cook for 1 hour
5. When crumble is ready carefully remove
from bread maker.
6. Use a non metal spoon to serve into
bowls.
Serve with custard.
SWEET POTATO, FETA AND
BASIL FRITTATA
INGREDIENTS
300g sweet potato
120g feta, crumbled
40g fresh basil leaves
40g grated fresh parmesan
6 eggs
300ml cream
Salt and freshly ground black pepper
METHOD
1. Thinly slice sweet potato into
4mm slices.
2. Place a layer of sweet potato into the
cake pan without the cake paddle. Top
with some of the feta and a layer of basil.
Repeat layering until all sweet potato,
feta and basil have been used. Sprinkle
over parmesan.
3. Whisk together eggs, cream and salt and
pepper and pour over vegetables.
4. Place the cake pan into the bread maker
and close the lid.
5. Press MENU to choose the BAKE ONLY
(12) setting and adjust timer for 1 hour
20 minutes.
6. When frittata is ready carefully remove
from bread maker.
7. Allow to cool for 10 minutes before
turning onto a plate. Use another plate
to flip back over.
Serve warm or cold.
NOTE
The BAKE ONLY cycle will bake only for hour. Time can be adjusted to 1 hour 10 min,
1 hour 20 or 1 hour 30.
55
RECIPES
NOTES
