Breville Customer Service Centre

Australian Customers New Zealand Customers

✉ Breville Customer Service Centre ✉ Breville Customer Service Centre
PO Box 22 Private Bag 94411
Botany NSW 2019 Greenmount
AUSTRALIA Auckland, New Zealand
☎ Customer Service: 1300 139 798 ☎ Customer Service: 0800 273 845
Fax (02) 9384 9601 Fax 0800 288 513
Email Customer Service: Email Customer Service:
askus@[Link] askus@[Link]

[Link]
Breville is a registered trademark of Breville Pty. Ltd
ABN 98 000 092 928
© Copyright. Breville Pty. Ltd. 2008
ikon™ is a trademark of Breville Pty. Ltd.
Due to continual improvements in design or otherwise, the product
you purchase may differ slightly from the one illustrated in this
booklet.
Model BBM600 Issue 1/08


BBM600

ikon™ Baker’s Oven

Instructions
and Recipes


Contents

Page
Welcome 4
Breville Recommends Safety First 5
Know your Breville ikon™ Baker’s Oven 6
Beginner’s Guide to Baking Your First Loaf 13
Weighing and Measuring 16
The Vital Ingredients 17
Hints and Tips for Better Bread Making 19
Questions and Answers 20
Control Panel Messages 21
Troubleshooting – Recipe 22-23
Troubleshooting – ikon™ Baker’s Oven 22-23
Care, Cleaning and Storage 24
Easy Bake Recipes R1
Notes R41


Congratulations
on the purchase of your new Breville ikon™ Baker’s Oven


Welcome B

We have designed this bread machine with you, our valued customer, in
mind.
The Breville ikon™ Baker’s Oven will bake a family size 1.25Kg loaf, a
large 1Kg loaf or a medium 750g loaf. It’s easy to use, as indicated in the
‘Beginner’s guide to your first loaf’ on page 13.
You will find over 150 delicious recipe ideas to try in our Easy Bake recipe
section, including recipes for prepackaged bread mixes.
The ikon™ Baker’s Oven features the exclusive fruit and nut dispenser
which automatically drops fruits, nuts and herbs into the dough at the right
time – no need to wait.
The Pause function is ideal for creative bread making. It allows you to
remove the dough for shaping, filling or braiding. You can even score the
top of the loaf (just before baking) for a rustic-style bread, or decorate your
bread with a glaze and poppy seeds.
You can also make dough for rolls or loaves to bake in your conventional
oven. Use the Bread Dough Setting to do the mixing and kneading for you,
then shape and bake the bread yourself.
The Breville ikon™ Baker’s Oven also features a Pasta Dough setting to
make your favourite flavoured pasta dough and a Pizza Dough setting for
delicious home-made pizzas.
In addition the ikon™ Baker’s Oven 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 13 hour Preset Timer on the ikon™ Baker’s Oven 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
ikon™ Baker’s Oven.


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:
IMPORTANT SAFEGUARDS FOR YOUR BREVILLE ikon™ BAKER’S OVEN
• Carefully read all instructions before operation and save for future • Do not touch hot surfaces. Allow the bread machine to cool before
reference. cleaning any parts.
• Remove and safely discard any packaging material and promotional • Steam vents are very hot during baking. Do not place anything on top of
labels before using the ikon™ Baker’s Oven for the first time. the lid.
• To eliminate a choking hazard for young children, remove and safely • Do not cover the air vents when the bread machine is in use.
discard the protective cover fitted to the power plug of this appliance. • Use oven mitts when removing the hot bread pan and the bread or jam
• Do not place the bread machine near the edge of a bench or table from the pan.
during operation. Ensure the surface is level, clean and free of water, • Take care when pouring jam from the bread pan as the jam is extremely
flour and other substances. Vibration during the kneading cycles may hot.
cause the machine to move slightly.
• Do not place any ingredients directly into the baking chamber. Place
• Do not place this appliance on or near a hot gas or electric burner, ingredients into the bread pan only.
or where it could touch a heated oven. Position the appliance at a
• Do not pour any liquids into the Fruit and Nut Dispenser.
minimum distance of 10cm away from walls. This will help prevent the
possibility of discolouration due to radiated heat. • Do not place fingers or hands inside the bread machine during
operation. Avoid contact with moving parts.
• Always operate the bread machine on a stable and heat resistant
surface. Do not use on a cloth-covered surface, near curtains or other • Ensure the bread machine is switched off and then unplugged from the
flammable materials. power outlet when not in use and before cleaning.
• Do not operate the bread machine on a sink drain board. • Do not immerse the bread pan in water. Doing so may interfere with the
free movement of the drive shaft. Wash only the interior of the bread
• Always ensure the bread machine is properly assembled before
pan.
connecting to a power outlet and operating. Follow the instructions
provided in this book. • Do not leave the lid standing open for extended periods of time.
• The bread machine is not intended to be operated by means of an • Always ensure the kneading blade is removed from the base of the
external timer or separate remote control system. baked loaf prior to slicing.
• The lid and the outer surface may get hot when the appliance is • Keep the inside and outside of the appliance clean. Follow the cleaning
operating. instructions provided in this book.
• The temperature of accessible surfaces may be high when the
appliance is operating.

IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES

• Unwind the power cord fully before use. • It is recommended to regularly inspect the appliance. Do not use the
• To protect against electric shock, do not immerse power cord, power appliance if the power cord, power plug or appliance becomes damaged
plug or appliance in water in any way. Return the entire appliance to the nearest authorised
Breville Service Centre for examination and/or repair.
• Do not let the power cord hang over the edge of a bench or table, touch
hot surfaces or become knotted. • Any maintenance, other than cleaning, should be performed at an
authorised Breville Service Centre.
• The appliance is not intended for use by persons (including children)
with reduced physical, sensory or mental capabilities, or lack of • This appliance is for household use only. Do not use this appliance for
experience and knowledge, unless they have been given supervision or anything other than its intended use. Do not use in moving vehicles or
instruction concerning the use of the appliance by a person responsible boats. Do not use outdoors. Misuse may cause injuries.
for their safety. • The installation of a residual current device (safety switch) is
• Children should be supervised to ensure that they do not play with the recommended to provide additional safety protection when using
appliance. 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.

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.

STEAM VENTS ARE VERY HOT DURING BAKING.


Know your Breville ikon™ Baker’s Oven K

Removable lid

L
S
Collapsible kneading blade
Viewing window S

Automatic fruit & nut

dispenser N

L
LCD screen

Control panel
B
Bread pan handle
M
set

Oven (baking chamber)

T

P
Non-stick coated T
bread pan (u
‘

S
P

K
warm
progress
light
It is important that the bread pan is securely
inserted into the base of the baking chamber
to enable the kneading blade to operate V
correctly. This is achieved by placing the light
bread pan into the baking chamber and Po
pushing down firmly until the pan is in
Th
position. (Refer to page 13, step 4).
Ov
Standard kneading blade op
us

Know your Breville ikon™ Baker’s Oven continued

The Control Panel

The Control Panel is designed to perform several functions. The LCD screen indicates the setting selected,
loaf size, crust colour, etc. and the completion time for the setting. The various buttons are used to select the
functions and to start or stop the Breville ikon™ Baker’s Oven.

LCD The LCD Screen shows the setting, loaf size, crust colour and dispenser operation. When the START/PAUSE button is pressed to
Screen commence operation, the time displayed (in hours and minutes) is the time remaining until the selected setting is completed.
Select Press the SELECT button to access the variety of automatic settings available. These settings are listed on page 8. Each time the
SELECT button is pressed the setting is changed. The setting selected is indicated by a black arrow appearing on the right-hand side of
the LCD Screen or the appropriate wording on the LCD Screen.
Crust Press the CRUST button to select the 3 crust colours available on the Basic and Wholemeal bread settings only. The setting selected is
indicated by a black arrow appearing on the left-hand side of the LCD Screen. This button also selects the Rapid function for Basic and
Wholemeal breads.
Nuts Press the NUTS button if ingredients are to be dispensed from the Fruit and Nut Dispenser. This button can be pressed before or after
the START/PAUSE button is pressed to commence operation. The words ‘YES NUTS’ will appear on the LCD Screen.
Loaf Size Press the LOAF SIZE button to select the required loaf size. The LCD Screen automatically indicates 1250g. If the 1000g loaf or the
750g loaf is preferred, press the LOAF SIZE button and the LCD Screen will show the change. The LOAF SIZE button is only available on
the BASIC, WHOLE WHEAT, FRENCH, SWEET and GLUTEN FREE bread settings. Only the 1250g loaf or 1000g loaf can be selected on the
GLUTEN FREE bread setting.
Beeper Press the BEEPER button to turn the ‘beeps’ on or off. When the BEEPER button is selected to sound the beeps at the appropriate time
in the selected setting, the BEEPER light above the LCD Screen illuminates. The BEEPER button beeps once when selected to on but
does not beep when it is turned off and the BEEPER light goes out.
Manual The MANUAL SET button accesses the function that allows you to use your own personal recipe in the ikon™ Baker’s Oven. You can
set choose the timing for each cycle of the program and also the baking temperature. For example, in a humid climate the rising cycles can
be reduced or, if a crustier loaf is preferred, the baking time and temperature can be increased. Follow the guidelines for the MANUAL
SET function (Refer page 12).
Time/Temp The TIME/TEMP button is used with:
a) BAKE ONLY setting (Refer page 11)
b) MANUAL SET function (Refer page 12)
Preset The UP AND DOWN ARROWS have three functions:
Timer a) To use the PRESET TIMER (Refer page 10)
(up ‘’/down b) To use the TIME/TEMP feature for the BAKE ONLY setting (Refer page 11)
‘’ arrows)
c) To use the MANUAL SET function (Refer page 12)
Start/ The START/PAUSE button has two functions:
Pause a) Press the START/PAUSE button to commence the selected setting
b) Press the START/PAUSE button during operation to interrupt a cycle. The Pause function allows you to be creative with your bread
making by pausing the machine for 10 minutes. The Pause function can be activated in any cycle of any setting except the KEEP
WARM cycle.
Stop To stop and cancel a setting during operation press and hold down the STOP button for 1-3 seconds until the beeps sound. The LCD
Screen will reset to show BASIC BREAD 1250g 3:20 MEDIUM.
Keep The KEEP WARM/IN PROGRESS Light on the control panel will illuminate and remain steady when the ikon™ Baker’s Oven is in
warm / in operation and progressing through the cycles. The KEEP WARM/IN PROGRESS Light will flash during the 60 minute KEEP WARM cycle at
progress the end of a bread making setting. When a setting time is complete the ikon™ Baker’s Oven will show 0:00 and ‘KEEP WARM’ on the
light LCD Screen. The bread machine is cooling and will remain in the KEEP WARM cycle for another 60 minutes but the time remaining will
not show on the screen.
Viewing Press and hold the LIGHT button at the top of the control panel to illuminate the interior cavity of the bread machine. The light will not
light remain on unless the LIGHT button is held down.
Power Failure Protection
The ikon™ Baker’s Oven has a built-in Power Failure Protection system. If the power supply is interrupted for 60 minutes or less, the ikon™ Baker’s
Oven will automatically resume the cycle when power is restored. For the Power Failure Protection System to activate, the bread machine must be
operating for a minimum of 5 minutes. If the power is not restored within 60 minutes it is recommended to discard the ingredients, particularly when
using perishable ingredients, such as dairy products, eggs, etc.

Know your Breville ikon™ Baker’s Oven continued K

BREAD, DOUGH AND JAM SETTINGS BASIC (LIGHT/MEDIUM/DARK/RAPID)

Switch the bread machine on at the power outlet and the LCD Screen
SETTINGs CRUST LOAF SIZE TOTAL TIME
shows 3:20 - 1250g. This is the family size loaf. A black arrow appears
BASIC LIGHT 1250g 3 hours 10 mins against the wording BASIC and MEDIUM crust colour. For a 1000g large
LIGHT 1000g 3 hours 00mins sized loaf or 750g medium sized loaf, press LOAF SIZE button until the
required size appears on the LCD Screen. For a Light or Dark crust colour
LIGHT 750g 2 hours 55 mins or Rapid setting, press the CRUST button until the black arrow aligns with
MEDIUM 1250g 3 hours 20 mins the selected setting. CRUST selection is not available when using the
BASIC RAPID setting.
MEDIUM 1000g 3 hours 10 mins
Use the BASIC setting for the White, Flavoured White and White Bread Mix
MEDIUM 750g 3 hours 05 mins recipes.
DARK 1250g 3 hours 30 mins
WHOLE WHEAT (LIGHT/MEDIUM/DARK/RAPID)
DARK 1000g 3 hours 20 mins
Press the SELECT button once and a black arrow appears against the
DARK 750g 3 hours 15 mins wording WHOLE WHEAT and MEDIUM crust colour. The LCD Screen shows
RAPID 1250g 2 hours 20 mins 3:45 - 1250g. This is the family-size loaf. For a 1000g large size loaf or
a 750g medium size loaf, press LOAF SIZE button until the required size
RAPID 1000g 2 hours 10 mins appears on the LCD Screen. For a LIGHT or DARK crust colour or RAPID
RAPID 750g 2 hours 05 mins setting, press the CRUST button until the black arrow alights with the
selected setting. The WHOLE WHEAT (LIGHT, MEDIUM or DARK) setting
WHOLE WHEAT LIGHT 1250g 3 hours 40 mins is used for breads made with wholemeal flour, rye or other grain flours.
LIGHT 1000g 3 hours 30 mins This setting has a 30 minute PREHEAT cycle. The WHOLE WHEAT (RAPID)
setting has a 5 minute PREHEAT cycle. PREHEAT will show on the LCD
LIGHT 750g 3 hours 27 mins
Screen when the START/PAUSE button is pressed to commence operation
MEDIUM 1250g 3 hours 45 mins but will only warm to preheat the ingredients if the sensor detects that
MEDIUM 1000g 3 hours 35 mins the oven cavity is below recommended operating temperature. During
the PREHEAT cycle the heavy wheat grains absorb the liquid, soften and
MEDIUM 750g 3 hours 32 mins expand, thus providing better gluten development.
DARK 1250g 3 hours 53 mins CRUST selection is not available when using the WHOLEWHEAT RAPID
setting.
DARK 1000g 3 hours 43 mins
DARK 750g 3 hours 40 mins FRENCH
RAPID 1250g 2 hours 30 mins Press the SELECT button twice and a black arrow appears against the
wording FRENCH. The LCD Screen shows 3:40 - 1250g. This is the family-
RAPID 1000g 2 hours 20 mins
size loaf. For a 1000g large size loaf or a 750g medium size loaf, press
RAPID 750g 2 hours 17 mins LOAF SIZE button until the required size appears on the LCD Screen.
FRENCH 1250g 3 hours 40 mins Bread, low in fat and sugar, is most suited to this setting. The kneading
time is shorter, rising time longer and the baking temperature higher, to
1000g 3 hours 30 mins produce a crisp crust and a firmer texture. CRUST selection is not available
750g 3 hours 27 mins on this setting. The recipes for this setting can be found in the White Bread
and White Bread Mix recipe sections.
SWEET 1250g 3 hours 30 mins
1000g 3 hours 25 mins SWEET
750g 3 hours 22 mins Press the SELECT button three times and the black arrow appears against
GLUTEN FREE 1250g 2 hours 55 mins the wording SWEET. The LCD Screen shows 3:30 - 1250g. This is the
family-size loaf. For a 1000g large size loaf or a 750g medium size loaf,
1000g 2 hours 50 mins press LOAF SIZE button until the required size appears on the LCD Screen.
CONTINENTAL 4 hours 35 mins CRUST selection is not available when using this setting. The recipes in
the Flavoured Sweet Bread section are best suited to this setting due to
YEAST FREE 1 hour 30 mins the increased baking time and lower temperature.
JAM 1 hour 05 mins
GLUTEN FREE
DOUGH BREAD 1 hour 30 mins
Press the SELECT button four times and the black indicator arrow will
PIZZA 50 mins appear against the wording GLUTEN FREE. The LCD Screen will show 2:55
PASTA 14 mins - 1250g. To select a 1000g loaf, press LOAF SIZE button once. CRUST
selection is not available on this setting.
BAKE ONLY 0 to 2 hours
This setting is suitable for breads made with gluten free flours such as rice
MANUAL SET FUNCTION flour, potato flour, buckwheat flour, etc. The shorter rising time and higher
baking temperature give a well risen, golden brown, gluten free loaf.

Total Setting Times for the Bread functions do not include the time
for the automatic KEEP WARM function.


Know your Breville ikon™ Baker’s Oven continued

CONTINENTAL USING THE FRUIT AND NUT DISPENSER

Press the SELECT button five times and the black arrow will appear The automatic Fruit and Nut Dispenser ensures your ikon™ Baker’s Oven
against the wording CONTINENTAL. The LCD Screen will show 4:35. releases fruit, nuts or other suitably sized additions of your choice into the
LOAF SIZE and CRUST selection are not available on this setting. dough at exactly the right time in the kneading cycle. If added before this
The flavour of the bread baked on this setting is developed in the longer time excessive kneading will cause the ingredients to break down rather
last rising cycle. Extended baking at higher temperature gives the typical than maintain their shape within the dough.
hard crust of a Continental loaf. The Fruit and Nut Dispenser will automatically release its contents 8
minutes before the end of the second kneading cycle.
YEAST FREE The dispenser activates on the BASIC, WHOLE WHEAT, FRENCH, SWEET,
Press the SELECT button six times and the black arrow will appear against CONTINENTAL, YEAST FREE and DOUGH-BREAD Settings. The capacity of
the wording YEAST FREE. The LCD Screen will show 1:30. the Fruit and Nut Dispenser is ¾ cup of dry ingredients.
LOAF SIZE and CRUST selection are not available on this setting. If the ingredients exceed ¾ cup, use the BEEPER button and add the
additional ingredients manually when the Add-in Beeps sound (also at 8
Recipes that use baking powder or bicarbonate of soda as the raising
minutes before the end of the second kneading cycle).
agent can be made on this setting. These recipes can be found in the Yeast
Free Bread section. The NUTS button should be pressed before pressing the START/PAUSE
button to commence the operation, or soon after the kneading has
JAM commenced, otherwise the Dispenser will not release the content.
Press the SELECT button seven times and the black arrow appears against
the wording JAM.
The LCD Screen will show 1:05.
This setting is designed to produce home made style jam using seasonal
fresh fruit. A variety of recipes can be found in the ‘Just Jam’ section.

DOUGH - BREAD
Press the SELECT button eight times and the black arrow appears against
the wording DOUGH. The LCD Screen shows 1:30 and the word BREAD.
When the cycle is complete the dough is removed from the bread pan,
hand kneaded, shaped and baked in the conventional oven.
Refer to recipes in the ‘Dough’ section.

DOUGH - PIZZA
Press the SELECT button nine times and the black arrow remains against
the wording DOUGH. The LCD Screen shows 0:50 and the word PIZZA. This All glacé (glazed) fruits e.g. cherries, ginger, pineapple, etc. should
setting is suitable for making pizza and focaccia doughs - refer to Pizza be washed and well-dried on kitchen paper towel before adding
Dough recipe section. into the Dispenser. It is recommended that the Dispenser be cleaned
thoroughly with a soft, damp cloth after each use. Do not pour
DOUGH - PASTA liquids into the Fruit and Nut Dispenser.
Press the SELECT button ten times and the black arrow remains against
the wording DOUGH. The LCD Screen shows 0:14 and the word PASTA.
This setting makes pasta dough for shaping into fresh pasta - refer to
Pasta Dough recipe section.

BAKE ONLY
Press the SELECT button eleven times and the black arrow appears
against the wording BAKE ONLY. Press the Up ▲ or Down ▼ Arrow button
to select a baking time between 0:00 and 2:00 hours. Press the TIME/
TEMP button to adjust the baking temperature from 0°C to 150°C.
This setting allows you to extend the baking time. Refer to Using the Bake
Only Setting on Page 11.


Know your Breville ikon™ Baker’s Oven continued K

USING THE PAUSE FUNCTION Using the Preset Timer

The ikon™ Baker’s Oven has a horizontal traditional style loaf pan that, The ikon™ Baker’s Oven PRESET TIMER lets you wake to the aroma of
together with the PAUSE function, allows you to be creative with your freshly baked bread in the morning. You can set the timer up to 13 hours
bread making. in advance before you require your baked loaf.
During operation the START/PAUSE button can be pressed to suspend Recipes using perishable ingredients should not be made using the
the operating cycle for 10 minutes. The LCD Screen will flash the time PRESET TIMER.
remaining for the setting for 10 minutes, then the program will resume. If To use the PRESET TIMER:
10 minutes is not sufficient time, the START/PAUSE button can be pressed
again for another 10 minutes. If the full 10 minutes is not required, press ) To bake a loaf of bread on the BASIC MEDIUM Bread setting by
the START/PAUSE button to resume the program. following steps 1-10 under the “Beginner’s Guide to Your First Loaf” on
Page 13.
Try this creative idea from our test kitchen:
2) Press the Up ▲ or Down ▼ Arrow button on the Control Panel to enter
Antipasto Rolled Bread the number of hours in which you want your bread to be ready (the
) With a bread dough recipe of your choice in the bread pan, at the end amount of time shown in the LCD Screen will include the total setting
of RISE 2, the kneading blade will knead briefly to shape the dough. time). Each time you press the Up ▲ Arrow button, the timer advances
The “beeps” will also sound three times if the BEEPER is turned on as a 10 minutes. Each time you press the Down ▼ Arrow button, the timer
reminder to shape the dough if required. Then: is set back 10 minutes. Hold down Up ▲ or Down ▼ Arrow button for
speedier adjustments.
2) Press START/PAUSE to interrupt the cycle.
Example
3) Open the lid, remove bread dough from bread pan then close the lid. Before leaving for work at 8:00am, you decide to make a loaf of White
Roll out the dough on a lightly floured surface to a rectangle shape, Bread to be ready for dinner at 6:00pm (10 hours later). Press the Up
approximately 20cm × 30cm. ▲ Arrow until 10:00 appears on the LCD Screen. Press START/PAUSE
4) Spread 3 tablespoons tomato paste over the dough and top with to commence operation and your ikon™ Baker’s Oven will begin
1 teaspoon Italian mixed herbs, 4 tablespoons chopped salami, 2 making your bread at the appropriate time for it to be ready at exactly
tablespoons chopped black olive and 3 tablespoons grated tasty 6:00pm.
cheese. 3) Press START/PAUSE. The colon (:) in the time displayed begins to flash,
5) Roll up lengthwise, as for a Swiss roll, tuck ends under, place back into letting you know the Preset Timer has started. The remaining time
the bread pan and close the lid. Press START/PAUSE to recommence will count down in one minute increments. When the time on the LCD
operation and RISE 3 will begin followed by the BAKE cycle. Screen shows ‘0:00’, baking is completed.
6) At 15 minutes into the BAKE cycle press START/PAUSE to interrupt the
cycle and open the lid. Using a fine, sharp knife, make 2-3 slashes If you make an error during or after your selection, press and hold
across the top of the loaf, brush with Egg Glaze (Refer page R40) close the STOP button. The LCD Screen will reset to BASIC 1250g 3:20
the lid and press START/PAUSE to recommence the operation. MEDIUM Setting and you can begin your selection again.
7) At the end of baking, press STOP. Remove the bread from the bread
machine and bread pan. Allow bread to cool on a rack.

The PRESET TIMER cannot be used with the following settings

– YEAST FREE, GLUTEN FREE, JAM, DOUGH-BREAD, DOUGH-PIZZA,
DOUGH-PASTA or BAKE ONLY.

The PRESET TIMER cannot be used for all recipes. Individual recipes
will specify if not suitable.

It is advisable before using the PRESET TIMER for the first time to
test the recipe. Also weigh and measure ingredients accurately to
ensure the correct ratio of flour/water and other ingredients is used.

The ideas for using the PAUSE function are limited only by your
imagination. During the delayed time, before the bread machine begins
Bread doughs can be made into sweet or savoury Pull Apart breads, kneading, ensure the surrounding temperature of the ingredients
rolled or layered filled breads, or divided into interesting shapes and baking chamber is not too hot or too cold. This will ensure
and finished with a variety of glazes or toppings. the efficient operation of the bread machine. Recommended room
temperature is 20-25ºC.

10
Know your Breville ikon™ Baker’s Oven continued

Using the Bake Only Setting (and the Time/Temp

Button)
The BAKE ONLY setting of the ikon™ Baker’s Oven gives more versatility
to your bread making and is useful when wishing to:
• Extend the baking time if a darker, crisper crust is required.
• Crispen loaves already baked and cooled.
• Re-Warm loaves already baked and cooled.
• Bake doughs that have been hand-shaped.
• Melt or brown toppings on baked bread.
To use the BAKE ONLY setting:
) Press the SELECT button eleven times and the black arrow on the LCD
Screen will appear against the wording ‘BAKE ONLY’ and default to the
time 0:45.
2) Press the Up ▲ or Down ▼ Arrow button to adjust the baking time
between 0:00 to 2:00 hours if required.
3) Press the TIME/TEMP button and the default temperature will show
117ºC on the LCD Screen. Press the Up ▲ or Down ▼ Arrow button to
adjust the temperature between 0ºC and 150ºC if required.
4) Press START/PAUSE to commence operation. The LCD Screen will show
the word BAKE and the amount of time to elapse before the completion
of the cycle.
5) Should the bread require less baking time, press and hold down the
STOP button at the appropriate time, then remove the bread from the
bread machine and bread pan. Allow bread to cool on a rack.

When adjusting the baking time displayed, each time the Up ▲ or

Down ▼ Arrow button is pressed the time displayed advances or is
set back in one minute increments.
When adjusting the baking temperature displayed, each time the
up or down arrow button is pressed the temperature displayed
advances or is set back in 1°C increments.
Hold down the Up ▲ or Down ▼ Arrow buttons for speedier
adjustments.

11
Know your Breville ikon™ Baker’s Oven continued B

Manual Set for your personal recipes Procedure:

The MANUAL SET function allows you to program your own personal ) Press MANUAL SET following the steps shown on page 12 starting with
recipe cycle times and baking temperature into the ikon™ Baker’s 1st press through to 13th press. PERSONAL RECIPE will show on the
Oven. You can choose how long you want for each cycle of the program. LCD screen through out the function.
For example, in a humid climate the rising cycles can be reduced or 2) Use the Up ▲ or Down ▼ Arrow button to increase or decrease
if a crustier loaf is preferred the baking time and temperature can be the cycle times, the temperature of the BAKE cycle and to select the
increased. NUTS dispenser and/or add-in beeps. Use the sequence charts at
The Panettone recipe on page R33 is an example of how to use the the beginning of each section as a guide for programming times and
MANUAL SET function. temperature.
The memory of the ikon™ Baker’s Oven will save and recall the times and 3) Press the BEEPER button if the beeps are required.
temperature of the last personal recipe programmed into the MANUAL SET 4) Press START/PAUSE button to commence operation.
function.

OPERATION LCD SCREEN ACTION

1st Press Shows the total time for the last recipe programmed and the
NUTS selected.
2nd Press PRE-HEAT 0 Press Up ▲ Arrow button to enter time
- maximum 60 minutes or Down ▼ button to 0.00
3rd Press KNEAD 1 0 Press Up ▲ Arrow button to enter time
- maximum 60 minutes or Down ▼ button to 0.00
4th Press KNEAD 2 0 Press Up ▲ Arrow button to enter time
- maximum 60 minutes or Down ▼ button to 0.00
5th Press RISE 1 0 Press Up ▲ Arrow button to enter time
- maximum 100 minutes or Down ▼ button to 0.00
6th Press PUNCH DOWN :00 Press Up ▲ Arrow button to enter time
- maximum 60 seconds or Down ▼ button to 0.00
7th Press RISE 2 0 Press Up ▲ Arrow button to enter time
- maximum 100 minutes or Down ▼ button to 0.00
8th Press SHAPING :00 Press Up ▲ Arrow button to enter time
- maximum 60 seconds or Down ▼ button to 0.00
9th Press RISE 3 0 Press Up ▲ Arrow button to enter time
- maximum 100 minutes or Down ▼ button to 0.00
10th Press BAKE 0 Press Up ▲ Arrow button to enter time
- maximum 150 minutes or Down ▼ button to 0.00
11th Press NUTS (YES OR NO) Press Up ▲ Arrow button for YES
or Down ▼ button to NO
12th Press 0°C Press Up ▲ Arrow button to increase - maximum 150°C or Down ▼ button
to decrease to 0°C
13th Press Shows total time for the current recipe programmed and The MANUAL SET function has now been reprogrammed. (If you wish to
the NUTS selected. The word SET appears in the lower check the times and temperature programmed you can do so now by using
right-hand side corner. (Two beeps sound if the BEEPER is the MANUAL SET button to progress through 1st press to 13th press). Then
turned on). press the START/PAUSE button to commence operation.

The PRESET TIMER can be used with the MANUAL SET function. Use the Up ▲ or Down ▼ Arrow button to set the required time (until finish)
after SET appears on the LCD Screen (after the 13th press).

If the Fruit and Nut Dispenser and/or the Beeps for adding other ingredients are required, ensure KNEAD 2 is programmed for at least 20
minutes. The Dispenser and Beeps activate at 17 minutes into the total kneading cycle.

12
Beginner’s Guide to Baking Your First Loaf

The following instructions are to be used when making Bread or Dough recipes from the recipe section in this book.
All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales), for accuracy in producing 1.25Kg
(1250g), 1Kg (1000g) or 750g loaf.
Remove and safely discard any packaging materials and promotional labels before using the ikon™ Baker’s Oven for the first time.

Step 1: Open the lid and remove the bread pan Step 3: Add ingredients into the bread pan
Open the lid and remove the bread pan from the ikon™ Baker’s Oven by It is important that the ingredients are added in the correct order listed in
holding the handle and lifting straight up. the recipe and that the ingredients are measured and weighed accurately
Always remove the bread pan from the ikon™ Baker’s Oven before adding otherwise the dough may not mix correctly or rise sufficiently. Ensure
ingredients to ensure ingredients are not spilt into the baking chamber and the collapsible kneading blade is in the upright position before adding
onto the element. ingredients to the bread pan.
Before using for the first time, we recommend that the inside of the bread All ingredients should be at room temperature 20-25°C and be added in
pan and the kneading blades are washed with warm soapy water, rinsed the following order:
and dried thoroughly. Do not immerse the bread pan in water. ) Liquid ingredients
2) Fat
3) Dry Ingredients: salt, sugar, flour
4) Yeast

If using Prepackaged Bread Mixes, refer to page R34.

Step 2: Insert the kneading blade

There are two kneading blades provided with the ikon™ Baker’s Oven. Mound the flour into the pan, make a small hollow in the centre
The collapsible blade is for use on the Bread and Dough settings. The and place the yeast in the hollow. This is important when using
standard blade is for use on the Jam setting. It is important that when the PRESET TIMER, because if the yeast comes in contact with
using either kneading blade that it is properly mounted on the shaft in the the water and is activated at some length of time before kneading
base of the bread pan by aligning the flat edge in the central hole of the commences, the bread may not rise.
kneading blade with the flat side of the shaft. If either blade is not seated
correctly, ingredients may not be mixed or kneaded properly.
The collapsible blade should be placed on the shaft in the upright position
to ensure the ingredients are mixed and kneaded properly when the Step 4: Return the bread pan to the machine
kneading cycle commences. The further kneading action of the bread Insert the bread pan into the machine as follows:
machine ensures that the blade is upright or flat at the appropriate times ) Place the bread pan into the baking chamber.
in the kneading, rising and baking cycles. 2) Locate the drive mechanism of the pan directly into the drive
mechanism in the base of the baking chamber.
Before inserting the collapsible blade, ensure that no baked bread 3) Push the bread pan down firmly until it is in position.
residue remains attached to the shaft inside the bread pan, or
inside the hole or around the hinge area of the collapsible kneading Step 5: Close the lid
blade. This will ensure that the hinge pivots freely. For further After closing the lid, it is not recommended to open the lid during operation
cleaning instructions refer to Page 24. except to check the consistency of the dough in the kneading cycle, or to
glaze and add seeds to the top of the loaf in the baking cycle (Refer page
R40).
Step 6: Plug in the bread machine
Insert the power plug into a 230/240 volt power outlet. Switch on at the
power outlet.
When the ikon™ Baker’s Oven is plugged in and switched on, the LCD
Screen will automatically show 1250g 3:20 NO NUTS, with arrows aligned
to BASIC and MEDIUM.

13
Beginner’s Guide to Baking Your First Loaf continued B

Step 7: Select the setting Step 11: Start the bread machine
Press the SELECT button if another setting is required. For example, press Press the START/PAUSE button to begin the bread, dough or jam making
the SELECT button once to choose WHOLE WHEAT. Each time you press process. When the START/PAUSE button is pressed, the IN PROGRESS
SELECT again, the black indicator arrow moves onto the next selection in Light will illuminate and the ikon™ Baker’s Oven begins operating. The
the following order: total setting time will appear in the LCD Screen. The setting time will count
BASIC, WHOLE WHEAT, FRENCH, SWEET, GLUTEN FREE, CONTINENTAL, down in one-minute increments.
YEAST FREE, JAM, DOUGH-BREAD, DOUGH-PIZZA, DOUGH-PASTA, BAKE • The PREHEAT cycle commences (if the WHOLE WHEAT, WHOLE WHEAT
ONLY. RAPID or JAM setting is selected).
• The KNEAD cycles commence.
Step 8: Select crust type • When the KNEAD cycles end the bread will start to rise. During the three rising
Press the CRUST CONTROL button to select a LIGHT or DARK crust or the cycles the dough will be degassed twice by the movement of the kneading
corresponding RAPID setting. The CRUST CONTROL button can be used for blade at the end of the RISE 1 and RISE 2 cycles.
the BASIC and WHOLE WHEAT bread settings. • At the end of RISE 2, the blade will rotate to SHAPE the dough. Three
‘beeps’ will sound if the BEEPER is turned on. This is a reminder to
Step 9: Select loaf size shape the dough if required.
Press the LOAF SIZE button to select the loaf size. Each time this button • The dough rises fully in RISE 3, then the BAKE cycle commences.
is pressed the LCD Screen will change from 1250g to 1000g to 750g. The • During the BAKE cycle steam may come out of the vents on the lid
LOAF SIZE button can be used for the BASIC, WHOLE WHEAT, FRENCH, and appear on the viewing window. This is a normal part of the bread
SWEET AND GLUTEN FREE BREAD settings. Only the 1250g loaf or 1000g making process.
loaf can be selected on the GLUTEN FREE BREAD SETTING. • When the bread is finished baking, 3 double ‘beeps’ will sound and the
LCD Screen will show “0:00”. The bread is now ready to remove.
If you accidentally press the wrong setting, crust colour or loaf size,
press and hold the STOP button to reset the program then make The WHOLE WHEAT setting has a 30 minute PREHEAT cycle and
your selection again. the WHOLE WHEAT RAPID setting has a 5 minute PREHEAT cycle
but will only warm to preheat the ingredients if the sensor detects
that the oven cavity is below recommended operating temperature.
Step 10: Set the Fruit and Nut Dispenser and/or Add-in Beeper Kneading will commence after PREHEAT cycle times have elapsed.
If ingredients are to be dispensed from the Fruit and Nut Dispenser, the
NUTS button should be pressed before the START/PAUSE button is pressed
or soon after the kneading has commenced. The words “YES NUTS” will Step 12: Remove the bread pan
appear on the LCD Screen. The NUTS button can be used on the BASIC, When the selected setting finishes, the ikon™ Baker’s Oven will beep
WHOLE WHEAT, FRENCH, SWEET, CONTINENTAL, YEAST FREE AND DOUGH- three times and the KEEP WARM light will flash. The bread pan is now
BREAD settings. Refer to the Fruit and Nut Dispenser instructions on Page ready to be removed. When making bread, it is recommended to remove
9. The capacity of the Fruit and Nut Dispenser is ¾ cup dry ingredients. the bread at the end of the baking cycle to retain the crispness of the
Add-in Beeper: If the additional ingredients exceed ¾ cup, use the BEEPER crust. However, if you do not wish to remove the bread immediately,
button and when the beeps sound during the kneading cycle add the the ikon™ Baker’s Oven will automatically go into a KEEP WARM cycle,
additional ingredients at this time. holding the temperature of the bread for up to 60 minutes (except on
Take care not to drop ingredients over the side of the bread pan into the YEAST FREE, JAM, DOUGH or BAKE ONLY settings).
baking chamber, as these may burn and smoke during the baking cycle.
Do not press the STOP button to add ingredients as this will cancel the Step 13: Take the bread out of the bread pan
program. The PAUSE button can be selected if required. Use oven mitts to gently shake the bread out of the pan onto a wire rack.
The BEEPER light above the LCD Screen will be illuminated when the Check that the kneading blade has remained in the bread pan. Place the
BEEPER button is selected. bread upright on the wire rack to cool. Allow the bread to cool sufficiently
before slicing.
Do not pour liquids into the Fruit and Nut Dispenser. If using bottled
or canned ingredients such as olives or sun dried tomatoes, drain When baking is finished and the bread has been removed from the
well and dry on kitchen paper towel before adding to the dispenser. bread pan, remove the kneading blade from the pan using oven
mitts. Do not attempt to remove the kneading blade with your bare
hand, as it is very hot. If the kneading blade is difficult to remove
from the shaft in the bread pan, 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.

14
Beginner’s Guide to Baking Your First Loaf continued

Step 14: Unplug the bread machine

Press and hold down the STOP button to switch off the ikon™ Baker’s
Oven. THE LCD Screen will reset to 1250g 3:20 with the arrows aligned to
BASIC and MEDIUM setting. Switch off at the power outlet and unplug the
power cord.
If you wish to make another loaf of bread, allow approximately one hour
for the ikon™ Baker’s Oven to cool before using again. Open the lid to
help cool the bread machine. If the ikon™ Baker’s Oven is too hot an
error code will appear on the LCD Screen and three beeps will sound. The
bread machine will not operate until it cools down to the correct operating
temperature for kneading.
When storing the bread machine, switch off and then remove power plug
from power outlet. Ensure the bread machine is completely cool, clean and
dry. Place the bread pan containing the kneading blades into the baking
chamber and close the lid. Do not place heavy objects on top of the lid.
Store the bread machine upright.
Step 15: Cut the bread
Before slicing the bread always ensure the kneading blade is in the pan
and not in the bottom of the baked bread loaf.
When the bread has cooled sufficiently, place the bread onto a firmly
seated breadboard to cut the bread. A standard flat-bladed kitchen knife is
likely to tear the bread.
Breville recommends using the Breville Bread Slicing Guide - Model BS1.
This foldable, lightweight cutting guide is the ideal accessory for any bread
maker. The guide slots ensure straight, even slices every time when using
a bread knife or electric knife.

Breville Bread Slicing Guide

Step 16: Store the bread

Store the bread in freezer bags or a sealable bread box. To store for more
than a few days, place the bread into freezer bags, remove any air and
secure with ties and label. Bread may be frozen for up to 1 month.
Baking bread is in part a science and an art with each ingredient playing
an integral role. Care should be taken when weighing and measuring
ingredients to ensure accuracy and consistency.

15
Weighing and Measuring T

Recipes in this Instruction Book were developed using Australian Metric

Weights and Measurements.
AUSTRALIAN METRIC MEASUREMENTS mls
1 teaspoon 5
1 tablespoon 20
1 cup 250

For New Zealand customers

NEW ZEALAND METRIC MEASUREMENTS mls
1 teaspoon 5
1 tablespoon 15
1 cup 250

The New Zealand tablespoon is 5ml less than the Australian tablespoon,
so care should be taken when measuring ingredients to compensate for
this variance. For example, 1 Australian tablespoon = 1 New Zealand
tablespoon plus 1 New Zealand teaspoon.
Metric liquid measuring jugs
If measuring liquids using a graduated, metric measuring jug, place jug on
a flat surface and check for accuracy at eye level.
DO NOT USE TABLEWARE JUGS OR MEASURING CUPS.

It is important to note that New Zealand ingredients, especially

flour and yeast, differ from the Australian equivalents. In the Vital
Ingredients section (Page 17-18), 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 273 845.

Metric weighing scales

For consistent results it is recommended to use metric weighing scales
if possible as they provide greater accuracy than measuring cups. Tare
(or zero) the scales with the container in position then spoon or pour
ingredients in until the desired weight is achieved.

In general, water weighs the same in grams as it measures in

millilitres.

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 the cup with a knife. When using graduated,
metric measuring spoons, level the top of the spoon with a straight edged
knife or spatula.
DO NOT USE TABLEWARE SPOONS OR CUPS.

16
The Vital Ingredients

FLOUR BREAD IMPROVER

Flour is the most important ingredient used for bread making. It provides Several brands of bread improvers are available nationally in supermarkets
food for the yeast and structures the loaf. When mixed with liquid, the and health food stores. The ingredients in a bread improver are usually a
protein in the flour starts to form gluten. Gluten is a network of elastic food acid such as ascorbic acid (Vitamin C) and other enzymes (amylases)
stands, which interlock to trap the gases produced by yeast. This process extracted from wheat flours.
increases as the dough undergoes kneading and provides the dough with
the structure required to produce the weight and shape of the bread. A commercial bread improver has been used in some of the bread recipes
listed in the ‘Easy Bake’ recipe section of this book. A crushed Vitamin C
White Wheat Flour tablet or Vitamin C powder can be used as a bread improver and added to
The flour used in the bread machine should be bread or baker’s flour. the dry ingredients.
There is no need to sift the flour. Plain flour is most readily available,
however best results are obtained with flour that has 11-12% protein. Adding a bread improver will help strengthen the framework of the
For this reason, the recipes in this book requiring bread flour have been bread resulting in a loaf that is lighter in texture, higher in volume,
made with flours with 11-12% protein. This is normally indicated on the more stable and with enhanced keeping qualities.
packaging. Do not use self-raising flour until indicated in the recipe.

When using a low protein, stone ground, wholemeal or plain flour

the quality of the bread can be improved by adding gluten flour. 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
Baker’s or Bread Flour syrup are all suitable to use. When using honey or golden syrup it must
be counted as additional liquid. We have successfully tested granulated
Several brands of baker’s or bread flour are available nationally at larger
‘Splenda’ as a sugar substitute.
supermarkets. Baker’s flour was used for the development of most of the
recipes contained in this guide. It is a high protein, white wheat flour, with NEW ZEALAND ONLY
11-12% protein content, ensuring a higher quality and consistency to the Sugar can be reduced for more improved results.
baked bread.
NEW ZEALAND ONLY POWDERED MILK
‘Elfin High Grade White Flour’ and ‘Champion High Grade Flour’ Milk and milk products enhance the flavour and
These are high protein, white bread flours, containing 12% protein. increase the nutritional value of the bread. Powdered milk is convenient
and easy to use (store in an airtight container in the refrigerator).
Wholemeal Flour Fresh milk should not be substituted for powdered milk unless stated in
Contains all the bran, germ and flour of the wholewheat grain. Although the recipe. Low fat or skim milk powder can be used with good results.
breads baked with wholemeal flour will be higher in fibre, the loaf can be Soy milk powder can also be used by produces a denser loaf.
lower in height and heavier in texture depending on the protein level of the
flour. Wholemeal flour with low protein can be improved by adding gluten SALT
flour or replacing 1 cup of wholemeal flour with bread or baker’s flour. Salt is an important ingredient in bread making. However, salt inhibits
Rye Flour the rising of the bread, so be careful when measuring, as it should be
accurate. Refer to Questions and Answers (page 20).
Popular for continental bread making, rye flour is low in protein and so it is
essential to combine rye flour with bread flour to make bread successfully NEW ZEALAND ONLY
in the bread machine. Rye flour is traditionally used to make Pumpernickel Salt may be reduced for improved results.
and Black breads.
FAT
Gluten Flour
Butter, margarine or oils, such as vegetable, safflower, sunflower, canola,
Gluten flour is a concentrated mixture of gluten-forming protein and wheat
etc., will add flavour, retain the moisture and enhance the keeping
flour. Adding gluten flour can improve the structure and volume of bread
qualities of the bread.
when using a low protein, stone ground, wholemeal or plain flour. Gluten
flour can be purchased at most health food stores.

BREAD MIXES
These convenient mixes contain bread 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 ‘Defiance’, ‘Laucke’ and
‘Kitchen Collection’ are available nationally from major supermarkets.
Recipes for some bread mix brands are listed in the Easy Bake recipe
section of this book (refer pages R34-R37).
For information on other brands of bread mix, contact the manufacturer
listed on the package.
NEW ZEALAND ONLY
Bread mix brands such as “Elfin” are available.

17
The Vital Ingredients continued H

YEAST JAM SETTING MIX

Without yeast the bread will not rise. Yeast needs liquid, sugar and warmth ‘Jam Setta’ brand setting mix contains the ingredient ‘pectin’ which is a
to activate. Dried yeast has been used in the recipes in this instruction naturally occurring substance found in fresh fruit. The addition of ‘Jam
book where appropriate. Before using dried yeast, always check the used Setta’ to the jam recipes helps the jam to set. This product is available in
by date, as stale yeast will prevent the bread from rising. 50g packets nationally from supermarkets and some hardware stores.
“Tandaco” brand yeast (available nationally in most supermarkets) was NEW ZEALAND ONLY
used in the development of all yeasted recipes contained in this book, with
‘King Jam’ Setting Mix is available in 70g sachets from major
the exception of the ‘Bread Mix’ recipes.
supermarkets.
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 yeasts are more active, therefore it is For more information about Bread Mixes please contact the relevant
recommended to use less of these yeasts. Yeast may also be more number listed below, or refer to contact details on the package.
active in hot weather. For information on other brands of yeast relating to Defiance 1800 628 883
quantities contact the manufacturer listed on the package. Laucke 1300 133 331
NEW ZEALAND ONLY Kitchen Collection 1800 645 515
We recommend the use of ‘Elfin’ brand yeast. Elfin (New Zealand only) 0800 110 800
Rapid Rise Yeast
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 For more information about Bread Flour please contact the relevant
bread improver. Rapid Rise yeasts should not be used with Bread Mix as number listed below, or refer to contact details on the package.
bread improver is already included. Defiance White Baker’s Flour 1800 628 883
NEW ZEALAND ONLY Laucke Wallaby Bread Flour 1300 133 331
‘Edmonds Surebake Yeast’ is the most readily available yeast product in Elfin/Champion High Grade
New Zealand. Where a recipe states ‘Bread Improver and Tandaco Yeast’ Plain Flour (New Zealand only) 0800 110 800
substitute with ‘Edmonds Surebake Yeast’.

WATER For more information about Bread Improver please contact:

Tap water is used in all recipes. If using water in cold climates or from the Lowan Wholefoods 1800 355 718
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
rising and increase the nutritional value of the bread. They add flavour and
tenderness and are usually used in the sweeter type of breads.

OTHER INGREDIENTS
Fruits, nuts, chocolate chips, etc. are usually added to the Fruit and Nut
Dispenser (unless recipe specifies otherwise). The bread machine will
release the additional ingredients from the Dispenser at 8 minutes before
the end of KNEAD 2. If added before this stage, excessive kneading will
cause the ingredients to break down rather than hold their shape. Refer to
“Using the Fruit and Nut Dispenser” (page 9).
If the quantity of additional ingredients exceeds the size of the Dispenser,
use the BEEPER button and add the additional ingredients manually
when the Add-in Beeper sounds (also at 8 minutes before the end of the
kneading cycles).

18
Hints and Tips for Better Bread Making

✔ Do ensure the collapsible kneading blade is in the upright position ✘ Don’t use flour that contains a protein level of less that 11%, for
before adding ingredients to the bread pan. example, generic brands of plain flour.

✔ Do measure ingredients accurately – weighed measurements are ✘ Don’t use tableware cups and spoons for measuring.
more accurate than volumetric measurements.
✘ Don’t use compressed yeast.
✔ Do use bread flour unless recipe states otherwise.
✘ Don’t use hot water or liquids.
✔ Do check use-by-dates on ingredients.
✘ Don’t use metal objects to remove the kneading blade from the
✔ Do add ingredients to the bread pan in the order stated in the recipe. bread pan or cooked loaf of bread, as this may cause damage to
non-stick coating.
✔ Do store opened ingredients in air tight containers.
✘ Don’t operate the machine if any ingredients have spilled over or
✔ Do use ingredients at room temperature. around the element. Wipe away any spills first to prevent smoking
occurring in the baking cycle.

Never use the Preset Timer for recipes that contain perishable If you live in a high altitude (above 900m) you will
items, such as eggs, cheese, milk, cream and meats. probably need to alter your bread recipe, as the higher
the altitude the lower the air pressure, the faster the
Never use self-raising flour to make yeasted dough will rise. Try reducing the yeast by ¼ teaspoon.
bread unless recipe states otherwise.
If the weather is hot and humid reduce the yeast by
Never immerse your bread machine or bread pan in water. ¼ teaspoon to avoid over rising of the dough.

Flour properties can alter on a seasonal basis, therefore it

may be necessary to adjust the water to flour ratio. This can
be determined after ten minutes of the kneading cycle. Simply
open the lid of the bread machine and if the dough is too
sticky, add more flour, 1 tablespoon at a time until the dough
reaches a firmed 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 form into a smooth, round ball.

When hand shaping dough for rolls, weigh each

piece of dough for more evenly sized results.

19
Questions and Answers C

ABOUT INGREDIENTS: Q: What happens if the bread isn’t removed when the bake ER
cycle is complete? W
Q: Can other bread recipes be made in this machine? A: The bread machine will automatically go into a KEEP WARM cycle (in the th
A: The recipes in this book are sized so that the dough is kneaded properly BASIC, WHOLE WHEAT, FRENCH, SWEET, GLUTEN FREE and CONTINENTAL
and the finished bread does not exceed the bread pan capacity. Use only settings), holding the temperature of the bread for up to 60 minutes.
recipes will similar quantities of ingredients. However, as the loaf cools, it gives off steam that cannot escape from the E
bread pan. The bread crust may become soft and the loaf may slightly lose M
Q: Can fresh milk be used instead of dry milk? its shape.
A: Yes, but not when using the ‘PRESET TIMER’. Bread made with fresh
milk will have a heavier texture that bread made with milk powder. If using Q: Why did the bread not rise?
fresh milk, substitute the water with fresh milk and omit the milk powder. A: There may be several reasons. Check the protein level of the flour and -
Scald the milk and cool before adding to the other dough ingredients. the use-by-date of the yeast. The yeast may have failed to activate, the
yeast measurements may be inaccurate or sometimes people just forget
Q: Can butter or margarine be used in place of oil? to add the yeast.
A: Yes, but the bread crumb may appear a more creamy, yellow colour.
Q: Why do large holes appear inside the bread?
Q: Can other sweetening agents be used in place of sugar? A: Occasionally air bubbles will concentrate at a certain location during the
A: Yes, honey, golden syrup or brown sugar can be used. Do not use last rising and will bake in this state. This could be caused by too much
powdered or liquid artificial sweeteners. However, granulated ‘SPLENDA’
-
water and/or yeast or insufficient flour. Check the recipe ingredients and
was successfully tested during recipe development. When substituting method of weighing/measuring.
honey or similar sweet liquids for sugar, reduce the water by the same
amount. Q: Why does the top of the bread collapse?
A: Usually this is because the ingredients are not in balance or a low -
Q: Can salt be omitted? protein flour is used. Check the method of weighing/measuring the
A: Salt plays a very important part in bread making. Omitting it will ingredients. Too much yeast, water or other liquid ingredients, or
decrease water retention in the dough, as well as affect mixing, the insufficient flour, may cause the bread to be pale on top and collapse while
strength of the gluten development and the fermentation of the yeast. In baking.
the finished bread, salt improves the loaf shape, crumb structure and crust
colour, as well as extending shelf life and enhancing flavour. Q: Why does bread colour differ?
A: This is probably because the ingredients used in each recipe may vary. E
Q: Why do the ingredients need to be placed in the pan in the A different crust colour may also have been selected.
specified order?
A: To ensure all dry ingredients are mixed with water and to avoid the Q: Are the room and water temperatures important?
yeast activating prematurely with the water when using the ‘PRESET A: Yes – room and water temperature influences yeast activity and
TIME’. therefore can affect the quality of the bread. The average room E
temperature is approximately 20-25°C. Room temperature water should
ABOUT BAKING BREAD: also be used.

Q: The bread cycle has been accidentally cancelled during the Never use hot water as it will kill the yeast.
bread-making process. What can I do?
A: If the power is accidentally turned off for 60 minutes or less during
operation, the ikon™ Baker’s Oven has a Power Failure Protection system ABOUT USING THE ‘PRESET TIMER’:
with a 60 minute memory function, that will automatically resume bread
making, where it was interrupted, when power is restored. Q: Why can’t the ‘PRESET TIMER’ be set past 13 hours?
If the operation cannot be resumed or the setting is cancelled:
A: The ingredients may deteriorate in quality or ferment if they are left
During the KNEAD cycles - Reselect the bread setting again and allow inside the bread pan for many hours. This is especially the case during
dough to re-knead and continue through the rising and baking process. summer, when the ‘PRESET TIMER’ should be set to a shorter period of
The result may be a loaf higher in volume and lighter in texture. time.
During the RISE cycles - Turn the bread machine off. Leave the dough in
the pan and in the baking chamber with the lid closed. Allow the dough to Q: Why can’t some ingredients be used with the ‘PRESET
rise until almost near the top of the pan. Turn the bread machine on. Select TIMER’?
the ‘BAKE ONLY’ setting, set required baking time (between 0:00 to 2:00
A: Most protein foods such as milk, cheese, eggs, bacon, etc., are
hours). Press the START/PAUSE button to commence operation.
perishable and will deteriorate if left unrefrigerated for more than one hour.
During the BAKE cycle – Select the ‘BAKE ONLY’ setting. Select required
baking time (between 0:00 to 2:00 hours). Press the START/PAUSE button
to commence operation.

20
Control Panel Messages

ERROR DETECTION
When the START/PAUSE button has been pressed to commence operation and there is a problem relating to the sensor, the machine will beep and flash
the particular error message specific to the problem. There are 5 different messages.

Error Problem Correction

Message

Attempting to use the bread machine shortly after a Press STOP, open the lid, remove the bread pan and allow the oven cavity
--H previous loaf has been baked and its interior will still sufficient time to cool.
be too warm, that is, the sensor temperature will still
be above 40°C. Refer to ‘Beginner’s guide to baking your first loaf’ Step 14, Page 15.

Attempting to use the bread machine shortly after a Press STOP, open the lid, remove the bread pan and allow the oven cavity
-H previous loaf has been baked and its interior will still sufficient time to cool. Ensure there are sufficient ingredients in the bread
be too warm. pan.

--L The bread machine is used in an extremely cold Place the bread machine in a warmer environment. Recommended room
environment. temperature 20-25ºC.

Contact your nearest authorised Breville Service Centre (refer to the back
E:02 page for details).

Contact your nearest authorised Breville Service Centre (refer to the back
E:03 page for details).

21
Troubleshooting – Recipe T

Sticky patch
Bread sinks in Heavy Dense C
Problem Over browned on top of Doughy Centre
centre texture texture
bread
Not measured
correctly • • • •
Low Protein % • • •
Flour
Passed use-by
date • •
Self raising flour
used • • •
Not measured
Sugar
correctly • • • • •
Not measured
Salt
correctly • •
Not measured
correctly • • • •
Water/ Liquid
Too hot/Too cold

Not measured
Yeast
correctly • • • •
Not measured
correctly • • • •
Bread Mix
Used in place of
flour • •
Too hot •
Room Temp
Too cold

Troubleshooting – ikon™ Baker’s Oven T

Machine will not Error code --H on Ingredients not B

operate display window mixed

Appliance 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 •
22
Troubleshooting – Recipe

Coarse holey Bread rises too Bread doesn’t Corrective Action

texture much rise enough

• • Check method of weighing/measuring ingredients. Ref Page 16

• Use suitable high protein flour or add gluten flour. Ref Page 17

• Discard and use fresh flour. Ref Page 17

Use bread flour. Self-raising flour already contains baking powder as the raising
• agent. Ref Page 17

• • • Use metric measuring spoons. Ref Page 16

• • • Use metric measuring spoons. Ref Page 16

• • Check method of weighing/measuring ingredients. Ref Page 16

• Water must be between 20°C - 25°C. Ref Page 20

• • • Use metric measuring spoons. Ref Page 16

• • • Check method of weighing/measuring ingredients. Ref Page 16

Bread mix already contains salt, sugar, etc. and cannot be substituted for flour.
• Ref Page 17

• Room temperature must be less than 28°C. Ref Pages 13, 20

• Room temperature must be more than 10°C. Ref Pages 13, 20

Troubleshooting – ikon™ Baker’s Oven

Bread not
Baked bread is Under browned Preset timer did
Bread not baked sufficiently Loaf is small
damp crust not function baked

• •

• •

• • •
•
•
•
•
23
Care, Cleaning and Storage

Before cleaning your bread machine, switch off then unplug from the STORAGE
power outlet and allow the bread machine to cool completely.
When storing the bread machine, switch off and then remove the power
plug from the power outlet. Ensure it is completely cool, clean and dry.
BREAD MACHINE Place the bread pan and kneading blades into the baking chamber and
The inside and outside of the bread machine together with the lid and close the lid. Do not place heavy objects on top of the lid. Store the bread
dispenser should be wiped with a soft damp cloth then dried thoroughly. If machine upright.
over spills such as flour, nuts, sultanas, etc. occur in the baking chamber,
carefully remove using a damp cloth. Before re-using your bread machine, REPLACEMENT BREAD PAN AND BLADES
ensure that all parts are completely dry.
Both the collapsible blade and bread pan coating are operating parts of
the machine and are subject to normal wear and tear over the life of the
NEVER immerse the bread machine or the bread pan in water. machine. Depending on your usage of the bread machine, they may need
replacement if the bread begins to stick.

BREAD PAN AND KNEADING BLADE SPARE PARTS

The inside of the bread pan and collapsible kneading blade are coated Replacement parts are available from Breville Spare Parts:
with a high quality non-stick coating. As with any non-stick coated Australia 1300 139 798
surface, never use metal utensils or abrasive cleaners on these items. New Zealand 0800 253 007

To clean the bread pan and blades:

Half fill the bread pan with warm soapy water (use a non-abrasive
detergent), allow to stand for 10-20 minutes. Remove the kneading blade
and clean both blade and inside of bread pan using a soft cloth. Be sure to
remove any crust or dough that may become lodged around the drive shaft
and the kneading blade. Take care not to scratch the non-stick surface on
the inside of the bread pan and the collapsible kneading blade.

DO NOT USE HARSH CLEANERS, ABRASIVES, BRUSHES OR STEEL WOOL.

NEVER WASH THE BREAD PAN OR KNEADING BLADE IN THE DISHWASHER.

To clean the collapsible blade:

Particular care should be used to clean the hinged area of the collapsible
blade. After soaking in warm, soapy water for 10-20 minutes, use a
wooden toothpick or thin wooden skewer to remove any bread residue
from the hinged area. Failure to clean the hinged area may eventually
result in the collapsible blade not working effectively.

Some discolouration may appear in the bread pan over time. This is
a natural effect cause by moisture and steam and will not affect the
bread in any way.

24
Easy Bake Recipes

R
 Contents

Page
Traditional Favourites R3
Flavoured White Bread R6
Flavoured Sweet Bread R11
Wholemeal Bread R16
Flavoured Wholemeal Bread R18
Dough R20
Pizza Dough R24
Pasta Dough R26
Gluten Free Bread R28
Yeast Free Bread R31
Manual Set Recipe R33
Prepackaged Bread Mixes R34
Just Jam R38
Glazes R40
Notes R41

R
Traditional Favourites

There are many breads that we all like to place in our lunch box. This section includes a variety of breads made from natural ingredients. After
tasting all of these recipes, you just might discover a new found favourite.
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy in producing a
1.25Kg (1250g), 1Kg (1000g) or 750g loaf of bread.

Procedure
. Place ingredients into bread pan in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking chamber and close the lid.
4. Press ‘SELECT’ to access the setting as listed in the following recipes.
5. Press ‘LOAF SIZE’ to select 1000g or 750g if required.
6. Press ‘CRUST’ to select DARK, LIGHT or RAPID if required.
7. Press ‘START/PAUSE’ to commence operation.
8. At the end of the setting, press ‘STOP’.
9. Remove bread from bread machine and bread pan. Cool bread on rack.

Ensure the collapsible kneading blade is in the upright position before adding ingredients.

SEQUENCE FOR ‘BASIC’ SETTING:

KNEAD PUNCH BAKE TOTAL
SIZE/ CRUST KNEAD 2 RISE 1 RISE 2 SHAPE RISE 3 BAKE
1 DOWN TEMP TIME
2hrs
750g Light 3min 22min 40min 10sec 25min 15sec 50min 35min 132ºC
55mins
3 hrs
750g Medium 3min 22min 40min 10sec 25min 15sec 50min 45min 132ºC
05mins
3 hrs
750g Dark 3min 22min 40min 10sec 25min 15sec 50min 55min 134ºC
15mins
3 hrs
1Kg Light 3min 22min 40min 10sec 25min 15sec 50min 40min 132ºC
00mins
3hrs
1Kg Medium 3min 22min 40min 10sec 25min 15sec 50min 50min 132ºC
10mins
3hrs
1Kg Dark 3min 22min 40min 10sec 25min 15sec 50min 60min 134ºC
20mins
3hrs
1.25Kg Light 5min 20min 40min 10sec 25min 15sec 50min 50min 132ºC
10mins
3hrs
1.25Kg Medium 5min 20min 40min 10sec 25min 15sec 50min 60min 132ºC
20mins
3hrs
1.25Kg Dark 5min 20min 40min 10sec 25min 15sec 50min 70min 134ºC
30mins

ADD-IN BEEPS / FRUIT & NUT DISPENSER:

If the Beeper is selected 8 beeps will sound at 8 minutes before the end of the second KNEAD 2 alerting you to add additional ingredients. If the
Fruit & Nut Dispenser operation is also selected it will release the additional ingredients in the Dispenser into the dough at the same time that the
Beeper sounds.
If the additional ingredients exceed the capacity of the Fruit & Nut Dispenser, open the lid at the sound of the beeps and add the additional
ingredients into the pan with the dough.

R
 Traditional Favourites continued

SEQUENCE FOR ‘BASIC RAPID’ SETTING:

SIZE/ PUNCH BAKE BAKE TOTAL
KNEAD 1 KNEAD 2 RISE 1 RISE 2 SHAPE RISE 3
FUNCTION DOWN TIME TEMP TIME
2hrs
750g Rapid 3min 22min 15min 10sec 10min 10sec 30min 45min 132ºC
05mins
2hrs
1Kg Rapid 3min 22min 15min 10sec 10min 10sec 30min 50min 132ºC
10mins
2hrs
1.25Kg Rapid 5min 20min 15min 10sec 10min 10sec 30min 60min 132ºC
20mins
If using the RAPID setting on specified recipes in this section, modify the salt and yeast quantities as indicated below:
Salt Decrease by ¼ teaspoon
Yeast Increase by ¼ teaspoon
These modifications are applicable to all loaf sizes i.e. 1.25Kg (1250g), 1Kg (1000g) and 750g.

Best results are achieved by using the longer settings, producing a loaf with optimal texture and greater keeping qualities.

BASIC WHITE BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 420ml 360ml 280ml
Oil 3 tablespoons 2 tablespoons 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Sugar 2 tablespoons 1½ tablespoons 1 tablespoon
Bread flour 750g/ 5 cups 650g/ 4 ⁄3 cups
1
500g/ 31⁄3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2 tablespoons 1½ tablespoons 1 tablespoon
Tandaco yeast 2 teaspoons 1¾ teaspoons 1½ teaspoons
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

MILK BREAD
Not suitable for ‘PRESET TIMER’
INGREDIENTS 1.25Kg 1Kg 750g
Full cream milk,
420ml 375ml 310ml
scalded and cooled
Oil 1½ tablespoons 1 tablespoon 3 teaspoons
Salt 2 teaspoons 1½ teaspoons 1¼ teaspoons
Sugar 2½ tablespoons 2 tablespoons 1½ tablespoons
Bread flour 700g/ 42⁄3 cups 600g/ 4 cups 450g/ 3 cups
Bread improver 1½ teaspoons 1 teaspoon ¾ teaspoon
Tandaco yeast 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

R
Traditional Favourites continued

SEQUENCE FOR ‘FRENCH’ SETTING:

BAKE BAKE TOTAL
SIZE KNEAD 1 KNEAD 2 RISE 1 PUNCH RISE 2 SHAPE RISE 3 TIME TEMP TIME
3hrs
750g 5min 20min 40min 10sec 30min 10sec 60min 52min 137ºC
27mins
3hrs
1Kg 5min 20min 40min 10sec 30min 10sec 60min 55min 137ºC
30mins
3hrs
1.25Kg 5min 20min 40min 10sec 30min 10sec 60min 65min 137ºC
40mins

Selection of ‘CRUST’ and the ‘RAPID’ function is not available on this setting.

FRENCH BREAD
INGREDIENTS 1.25Kg 1Kg 750g
Water 420ml 375ml 310ml
Oil 1 tablespoon 3 teaspoons 2 teaspoons
Salt 2 teaspoons 1½ teaspoons 1¼ teaspoons
Sugar 3 teaspoons 2 teaspoons 1 teaspoon
Bread flour 750g/ 5 cups 650g/ 4 ⁄3 cups
1
500g/ 31⁄3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Tandaco yeast 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
SETTING: FRENCH

SEQUENCE FOR ‘CONTINENTAL’ SETTING:

PUNCH BAKE BAKE TOTAL
SIZE KNEAD 1 KNEAD 2 RISE 1 RISE 2 SHAPE RISE 3
DOWN TIME TEMP TIME
4hrs
1Kg 5min 20min 40min 10sec 20min 15sec 70min 120min 80-150ºC
35mins

Selection of ‘LOAF SIZE’, ‘CRUST’ and the ‘RAPID’ function is not available on this setting.

CONTINENTAL BREAD
INGREDIENTS 1Kg
Water 420ml
Oil 1 tablespoon
Salt 2 teaspoons
Bread flour 750g/ 5 cups
Bread improver 2 teaspoons
Tandaco yeast 1¼ teaspoons
SETTING: CONTINENTAL

Use the PAUSE function at 15 minutes into the baking cycle. Open the lid, brush top of loaf with milk and lightly sift 2 tablespoons of
bread flour over top. Close the lid. Press ‘START/PAUSE’ to recommence operation.

R
 Flavoured White Bread

Procedure
. Place ingredients into bread pan in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking chamber and close the lid.
4. Press ‘SELECT’ to access the desired setting as listed in the following recipes.
5. Press ‘LOAF SIZE’ to select 1000g or 750g if required.
6. Press ‘CRUST’ to select DARK, LIGHT or RAPID function if required.
7. Press ‘NUTS’/Press ‘BEEPER’, if required.
8. Press ‘START/PAUSE’ to commence operation.
9. At the end of the setting, press ‘STOP’.
0. Remove bread from bread machine and bread pan. Cool bread on a rack.
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy in producing a
1.25Kg (1250g), 1Kg (1000g) or 750g loaf of bread.
POTATO & LEEK BREAD
INGREDIENTS 1.25Kg 1Kg 750g
Water 420ml 375ml 290ml
Oil 3 tablespoons 2½ tablespoons 2 tablespoons
Salt 2 teaspoons 1½ teaspoons 1¼ teaspoons
Sugar 2½ tablespoons 2 tablespoons 1½ tablespoons
Bread flour 750g/ 5 cups 600g/ 4 cups 500g/ 31⁄3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons

Packaged Instant Potato Flakes ½ cup ⁄3 cup

1
¼ cup

Tandaco yeast 1¾ teaspoons 1½ teaspoons 1¼ teaspoons

 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Leek, finely chopped 90g/ 1 cup 65g/ ¾ cup 45g/ ½ cup
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

SUN-DRIED TOMATO BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 420ml 375ml 310ml

Oil from sun-dried tomatoes 3 tablespoons 2 tablespoons 1 tablespoon

Salt 2 teaspoons 1½ teaspoons 1¼ teaspoons

Sugar 2 tablespoons 1½ tablespoons 1 tablespoon
Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 3 tablespoons 2 tablespoons 1 tablespoon
Dried Mixed Herbs 3 teaspoons 2 teaspoons 1 teaspoon
Tandaco yeast 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Sun-dried tomatoes, chopped,
½ cup 1
⁄3 cup ¼ cup
drained and dried
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

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Flavoured White Bread continued

GARLIC BREAD
INGREDIENTS 1.25Kg 1Kg 750g
Water 420ml 375ml 310ml
Olive oil 3 tablespoons 2 tablespoons 1 tablespoon
Fresh minced garlic 3 teaspoons 2 teaspoons 1 teaspoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Sugar 2 tablespoons 1½ tablespoons 1 tablespoon
Bread flour 750g/ 5 cups 600g/ 4 cups 500g/ 31⁄3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Fresh parsley, chopped 3 tablespoons 2 tablespoons 1 tablespoon
Tandaco yeast 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

ITALIAN BREAD
INGREDIENTS 1.25Kg 1Kg 750g
Water 410ml 340ml 270ml
Olive oil 3 tablespoons 2 tablespoons 1½ tablespoons
Tomato Paste 3 tablespoons 2 tablespoons 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Sugar 2 tablespoons 1½ tablespoons 1 tablespoon
Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Dried basil 2 tablespoons 1½ tablespoons 1 tablespoon
Tandaco yeast 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Stuffed green olives,
½ cup 1
⁄3 cup ¼ cup
chopped, drained and dried
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

ONION BREAD
INGREDIENTS 1.25Kg 1Kg 750g
Water 420ml 375ml 310ml
Oil 3 tablespoons 3 tablespoons 2 tablespoons
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Sugar 2 tablespoons 2 tablespoons 1½ tablespoons
Bread flour 700g/ 4 ⁄3 cups
2
600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Onion powder 2 teaspoons 1½ teaspoons 1 teaspoon
Tandaco yeast 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Onion, roughly chopped ¾ cup ½ cup ¼ cup
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID
R
 Flavoured White Bread continued

BLACK OLIVE & BASIL BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 420ml 375ml 310ml
Olive oil 3 tablespoons 2 tablespoons 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Sugar 2 tablespoons 2 tablespoons 1½ tablespoons
Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Dried basil 1¼ tablespoon 1 tablespoon 3 teaspoons
Tandaco yeast 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Black olives, chopped,
4 tablespoons 3 tablespoons 2 tablespoons
drained and dried
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

THAI COCONUT CURRY BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 420ml 375ml 310ml
Oil 3 tablespoons 2 tablespoons 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Sugar 2 tablespoons 1½ tablespoons 1 tablespoon
Bread flour 700g/ 4 ⁄3 cups
2
600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Coconut milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Thai Curry Mix Powder 3 teaspoons 2 teaspoons 1 teaspoon
Tandaco yeast 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

PESTO & PINENUT BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 390ml 320ml 250ml
Oil 2½ tablespoons 2 tablespoons 1½ tablespoons
Bottled Pesto ½ cup ⁄3 cup
1
¼ cup
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Sugar 2 tablespoons 2 tablespoons 1½ tablespoons
Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Tandaco yeast 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Roasted pine nuts ½ cup ⁄3 cup
1
¼ cup
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

R
Flavoured White Bread continued

CHEESE & CHIVE BREAD

Not suitable for ‘PRESET TIMER’.
INGREDIENTS 1.25Kg 1Kg 750g
Water 420ml 375ml 310ml
Oil 3 tablespoons 3 tablespoons 2 tablespoons
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Sugar 2 tablespoons 2 tablespoons 1½ tablespoons
Bread flour 700g/ 4 ⁄3 cups
2
600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Paprika 1 teaspoon ¾ teaspoon ½ teaspoon
Tandaco yeast 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
 ADD AT THE BEEPS
Chives, chopped ½ cup ⁄3 cup
1
¼ cup
Cheddar cheese,
1¼ cups 1 cup ¾ cup
grated
Parmesan cheese,
2½ tablespoons 2 tablespoons 1½ tablespoons
grated
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

SWEET CORN BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 300ml 270ml 240ml
Olive oil 3 tablespoons 3 tablespoons 2 tablespoons
Canned creamed corn ½ cup ⁄3 cup
1
¼ cup
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Sugar 2 tablespoons 2 tablespoons 1½ tablespoons
Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Cayenne pepper ¾ teaspoons ½ teaspoon ¼ teaspoon
Tandaco yeast 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Canned corn kernels,
1 cup ¾ cup ½ cup
drained
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

R
 Flavoured White Bread continued

PUMPKIN BREAD
INGREDIENTS 1.25Kg 1Kg 750g
Water 220ml 200ml 180ml
Oil 3 tablespoons 2 tablespoons 1 tablespoon
Pumpkin, cooked, mashed and well drained 1 cup ¾ cup ½ cup
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Sugar 2 tablespoons 1½ tablespoons 1 tablespoon
Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Ground cumin 1¾ teaspoons 1½ teaspoons 1 teaspoon
Tandaco yeast 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

CAJUN JALAPENO BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 420ml 375ml 310ml
Oil 3 tablespoons 2 tablespoons 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Sugar 2 tablespoons 1½ tablespoons 1 tablespoon
Bread flour 700g/ 4 ⁄3 cups
2
600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Cajun seasoning 3 teaspoons 2 teaspoons 1½ teaspoons
Tandaco yeast 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Jalapeno peppers, chopped, drained and dried ½ cup ⁄3 cup
1
¼ cup
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

FRESH HERB & CARAWAY BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 420ml 375ml 310ml
Oil 3 tablespoons 2 tablespoons 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Sugar 2 tablespoons 1½ tablespoons 1 tablespoon
Bread flour 700g/ 4 ⁄3 cups
2
600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Tandaco yeast 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Chopped fresh parsley 3 tablespoons 2 tablespoons 1 tablespoon
Dill 3 tablespoons 2 tablespoons 1½ tablespoons
Coriander 2 tablespoons 1½ tablespoons 1 tablespoon
Thyme 1 tablespoon 3 teaspoons 2 teaspoons
Caraway seeds 2 teaspoons 1½ teaspoons 1 teaspoon
R10 SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID
Flavoured Sweet Bread

Most of the recipes in this section have the addition of nuts, chocolate, sultanas or other flavour enhancing ingredients. Some of the recipes
include egg or milk in place of water to produce a richer flavoured bread with better keeping qualities. All the recipes in this section are
designed for the SWEET Setting.
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy in producing
a 1.25Kg (1250g), 1Kg (1000g) or 750g loaf of bread.

Procedure
. Place ingredients into bread pan in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking chamber and close the lid.
4. Press ‘SELECT’ to access the SWEET setting – 1250g.
5. Press ‘LOAF SIZE’ to 1000g or 750g setting if required.
6. Press ‘NUTS’/Press ‘BEEPER’, if required.
7. Press ‘START/PAUSE’ to commence operation.
8. At the end of the setting, press ‘STOP’.
9. Remove bread from the bread machine and bread pan. Cool bread on rack.
SEQUENCE FOR ‘SWEET’ SETTING:
PUNCH BAKE BAKE TOTAL
SIZE KNEAD 1 KNEAD 2 RISE 1 RISE 2 SHAPE RISE 3
DOWN TIME TEMP TIME
3hrs
750g 5min 20min 40min 10sec 25min 5sec 50min 62min 115ºC
22mins
3hrs
1Kg 5min 20min 40min 10sec 25min 5sec 50min 65min 115ºC
25mins
3hrs
1.25Kg 5min 20min 40min 10sec 25min 5sec 50min 70min 115ºC
30mins

Selection of ‘CRUST’ and the ‘RAPID’ function is not available on this setting.

PECAN & MAPLE SYRUP BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 355ml 320ml 250ml
Oil 3 tablespoons 2 tablespoons 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Sugar 2½ teaspoons 2 teaspoons 1½ teaspoons
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Tandaco yeast 2 teaspoons 1½ teaspoons 1¼ teaspoons
 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Pecans, chopped ½ cup 1
⁄3 cup ¼ cup
SETTING: SWEET

R11
 Flavoured Sweet Bread continued

APPLE & SPICE BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 270ml 250ml 210ml
Apple juice 150ml 125ml 60ml
Oil 2 tablespoons 1½ tablespoons 1 tablespoon
Salt 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Ground cinnamon 1 teaspoon ¾ teaspoon ½ teaspoon
Ground nutmeg 1 teaspoon ¾ teaspoon ½ teaspoon
Tandaco yeast 2 teaspoons 1½ teaspoons 1¼ teaspoons
 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Dried apple, chopped 4 tablespoons 3 tablespoons 2 tablespoons
Sultanas 4 tablespoons 3 tablespoons 2 tablespoons
SETTING: SWEET

GINGER & MACADAMIA NUT BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 360ml 330ml 270ml
Oil 3 tablespoons 2 tablespoons 1 tablespoon
Ginger & Lime Jam ⁄3 cup
1
¼ cup 2 tablespoons
Salt 1½ teaspoons 1¼ teaspoons 1 teaspoon
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Ground ginger 1¼ teaspoon 1 teaspoon ¾ teaspoon
Tandaco yeast 2 teaspoons 1¾ teaspoons 1½ teaspoons
 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Macadamia nuts,
½ cup 1
⁄3 cup ¼ cup
chopped roughly

Glace ginger, chopped 3 tablespoons 2 tablespoons 1 tablespoon

SETTING: SWEET

ROLLED OATS & BROWN SUGAR BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 410ml 375ml 310ml
Oil 3 tablespoons 2 tablespoons 1 tablespoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Brown sugar 3 tablespoons 2 tablespoons 1½ tablespoons
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Rolled oats ¾ cup ½ cup ⁄3 cup
1

Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons

Tandaco yeast 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
R12 SETTING:SWEET
Flavoured Sweet Bread continued

WALNUT & COFFEE BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 410ml 375ml 310ml
Oil 3 tablespoons 3 tablespoons 2 tablespoons
Honey ¼ cup 2 tablespoons 1 tablespoon
Bushells Coffee &
3 teaspoons 2 teaspoons 1 teaspoon
Chicory Essence
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Nutmeg 1 teaspoon ¾ teaspoon ½ teaspoon
Tandaco yeast 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Walnut, chopped ½ cup 1
⁄3 cup ¼ cup
SETTING: SWEET

LEMON BUTTER BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 410ml 375ml 310ml
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Lemon Butter Spread 3 tablespoons 2 tablespoons 1 tablespoon
Grated lemon rind 3 teaspoons 2 teaspoons 1 teaspoon
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Tandaco yeast 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
SETTING: SWEET

COCONUT & CHERRY BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 370ml 330ml 250ml
Canned Coconut Milk 2½ tablespoons 2 tablespoons 1½ tablespoons
Oil 3 tablespoons 2 tablespoons 1 tablespoon
Salt 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
Sugar 3 tablespoons 2 tablespoons 1 tablespoon
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Desiccated coconut ½ cup ⁄3 cup
1
¼ cup
Tandaco yeast 2 teaspoons 1¾ teaspoons 1½ teaspoons
 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Glace cherries, halved ½ cup ⁄3 cup
1
¼ cup
SETTING: SWEET

R13
 Flavoured Sweet Bread continued

CRANBERRY & PISTACHIO NUT BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 275ml 250ml 200ml
Oil 2½ tablespoons 2 tablespoons 1½ tablespoons
Salt 1¾ teaspoons 1½ teaspoons 1½ teaspoons
Brown sugar 3 tablespoons 2½ tablespoons 2 tablespoons
Cranberry sauce ½ cup ⁄3 cup
1
¼ cup
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Tandaco yeast 2 teaspoons 1¾ teaspoons 1½ teaspoons
 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Pistachio nuts ½ cup ⁄3 cup
1
¼ cup
SETTING: SWEET

CHOCOLATE CHIP BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 370ml 330ml 250ml
Oil 3 tablespoons 2 tablespoons 1 tablespoon
Salt 1¾ teaspoons 1½ teaspoons 1 teaspoon
Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Tandaco yeast 2 teaspoons 1¾ teaspoons 1½ teaspoons
 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Chocolate chips 1 cup ¾ cup ½ cup
SETTING: SWEET

APRICOT ALMOND & CARDAMOM BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 370ml 300ml 270ml
Oil 3 tablespoons 2 tablespoons 1 tablespoon
Almond Essence 1½ teaspoons 1½ teaspoons 1 teaspoon
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Ground cardamom 1½ teaspoons 1¼ teaspoons 1 teaspoon
Tandaco yeast 2 teaspoons 1¾ teaspoons 1½ teaspoons
 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Slivered almonds ½ cup ⁄3 cup
1
¼ cup
Dried apricots,
½ cup ⁄3 cup
1
¼ cup
chopped
R14 SETTING: SWEET
Flavoured Sweet Bread continued

FRUIT LOAF
INGREDIENTS 1.25Kg 1Kg 750g
Water 360ml 330ml 270ml
Butter or Oil 2½ tablespoons 2 tablespoons 1½ tablespoons
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Brown sugar 3 tablespoons 2 tablespoons 1½ tablespoons
White bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Ground mixed spice 1½ tablespoons 1 tablespoon 3 teaspoons
Tandaco yeast 2½ teaspoons 2 teaspoons 1½ teaspoons
 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Dried fruit (mixed fruit,
sultanas, currants, 1 cup 2
⁄3 cup ½ cup
raisins)
SETTING: SWEET

FRUIT & NUT BREAD

Not suitable for PRESET TIMER
INGREDIENTS 1.25Kg 1Kg 750g
1 egg + enough milk to
225ml 250ml 200ml
make up
Apple juice 145ml 125ml 90ml
Oil 2 tablespoons 1 tablespoon 2 teaspoons
Salt 1¾ teaspoons 1½ teaspoons 1¼ teaspoons
Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon
Bread flour 675g/ 4½ cups 600g/ 4 cups 450g/ 3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Grated lemon rind 3 teaspoons 2 teaspoons 1 teaspoon
Ground mixed spice 2 teaspoons 1½ teaspoons 1 teaspoon
Tandaco yeast 2½ teaspoons 2 teaspoons 1¾ teaspoons
 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Sultanas 4 tablespoons 3 tablespoons 2 tablespoons
Mixed peel 2 tablespoons 1 tablespoon 2 teaspoons
Glace cherries, halved 2 tablespoons 1 tablespoon 2 teaspoons
Glace ginger, chopped 2 tablespoons 1 tablespoon 2 teaspoons
Dried apple, chopped 2 tablespoons 1 tablespoon 2 teaspoons
Walnuts, chopped 3 tablespoons 2 tablespoons 1 tablespoon
SETTING: SWEET

Use the PAUSE function by pressing the START/PAUSE button at 15 minutes into the baking cycle to glaze the top of the loaf using
the Gelatine Glaze recipe on Page R40.

R15
 Wholemeal Bread

The breads in this section use ingredients such as wholemeal flour, rye flour and other grains or cereals. The WHOLE WHEAT setting has been
designed with these ingredients in mind, by providing a 30 minute PREHEAT time at the beginning of the setting to allow these heavy flours
time to absorb the liquid, soften and expand. The WHOLE WHEAT RAPID setting has a 5 minute PREHEAT time. Extra kneading and rising times
have also been included. These features encourage better gluten development to produce a better wholemeal loaf of bread.
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy in producing
a 1.25Kg (1250g), 1Kg (1000g) or 750g loaf of bread.

Procedure
. Place ingredients into bread pan in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking chamber and close the lid.
4. Press ‘SELECT’ to access the desired setting as listed in the recipes below.
5. Press ‘LOAF SIZE’ to 1000g or 750g setting if required.
6. Press ‘CRUST’ to select DARK, LIGHT or RAPID if required.
7. Press ‘NUTS’/Press ‘BEEPER’, if applicable.
8. Press ‘START/PAUSE’ to commence operation.
9. At the end of the setting, press ‘STOP’.
0. Remove bread from the bread machine and bread pan. Cool bread on a rack.
SEQUENCE FOR ’WHOLE WHEAT’ SETTING:
SIZE/ KNEAD KNEAD PUNCH BAKE BAKE TOTAL
PREHEAT RISE 1 RISE 2 SHAPE RISE 3
CRUST 1 2 DOWN TIME TEMP TIME
3hrs
750g Light 30min 3min 17min 50min 10sec 25min 10sec 45min 37min 132ºC
27mins
750g 3 hrs
30min 3min 17min 50min 10sec 25min 10sec 45min 42min 132ºC
Medium 32mins
3 hrs
750g Dark 30min 3min 17min 50min 10sec 25min 10sec 45min 50min 134ºC
40mins
3 hrs
1Kg Light 30min 3min 17min 50min 10sec 25min 10sec 45min 40min 132ºC
30mins
1Kg 3hrs
30min 3min 17min 50min 10sec 25min 10sec 45min 45min 132ºC
Medium 35mins
3hrs
1Kg Dark 30min 3min 17min 50min 10sec 25min 10sec 45min 53min 134ºC
43mins
1.25Kg 3hrs
30min 5min 15min 50min 10sec 25min 10sec 45min 50min 132ºC
Light 40mins
1.25Kg 3hrs
30min 5min 15min 50min 10sec 25min 10sec 45min 55min 132ºC
Medium 45mins
1.25Kg 3hrs
30min 5min 15min 50min 10sec 25min 10sec 45min 63min 134ºC
Dark 53mins

R16
Wholemeal Bread continued

SEQUENCE FOR ‘WHOLE WHEAT RAPID’ SETTING:

KNEAD KNEAD PUNCH RISE BAKE BAKE TOTAL
SIZE Preheat RISE 1 RISE 2 SHAPE
1 2 DOWN 3 TIME TEMP TIME
750g 2hrs
5min 3 min 17min 30min 10sec 40min 42min 132ºC
Rapid 17mins
1Kg 2hrs
5min 3 min 17min 30min 10sec 40min 45min 132ºC
Rapid 20mins
1.25Kg 2hrs
5min 5 min 15min 30min 10sec 40min 55min 132ºC
Rapid 30mins
If using the WHOLE WHEAT RAPID setting on specified recipes in this section, modify the salt and yeast quantities as indicated below:
Salt Decrease by ¼ teaspoon
Yeast Increase by ¼ teaspoon
These modifications are applicable to all loaf sizes i.e. 1.25Kg (1250g), 1Kg (1000g) and 750g.

Best results are achieved by using the longer settings, producing a loaf with optimal texture and greater keeping qualities.

100% WHOLEMEAL BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 440ml 390ml 295ml
Oil 3 tablespoons 2 tablespoons 1½ tablespoons
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Sugar 3 tablespoons 2 tablespoons 1 tablespoon
Wholemeal plain flour 700g/ 4 ⁄3 cups
2
600g/ 4 cups 450g/3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 3 tablespoons 2½ tablespoons 2 tablespoon
Tandaco yeast 2¼ teaspoons 2 teaspoons 1¼ teaspoons
SETTING: WHOLE WHEAT - LIGHT/MEDIUM/DARK/RAPID

BRAN BREAD
INGREDIENTS 1.25Kg 1Kg 750g
Water 445ml 400ml 310ml
Butter 2½ tablespoons 2 tablespoons 1½ tablespoons
Salt 2¼ teaspoons 2 teaspoons 1½ teaspoons
Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon
Bread flour 350g/ 21⁄3 cups 300g/ 2 cups 260g/ 1¾ cups
Wholemeal flour 250g/ 1 ⁄3 cups
2
225g/ 1½ cups 150g/ 1 cup
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Unprocessed Bran ½ cup 1
⁄3 cup ¼ cup
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Tandaco yeast 2½ teaspoons 1½ teaspoons 1¼ teaspoons
SETTING: WHOLE WHEAT - LIGHT/MEDIUM/DARK/RAPID

R17
 Flavoured Wholemeal Bread

CRACKED WHEAT & SUNFLOWER BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 430ml 390ml 310ml
Oil 3 tablespoons 2 tablespoons 1½ tablespoons
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Sugar 3 tablespoons 2 tablespoons 1½ tablespoons
Wholemeal plain flour 400g/ 22⁄3 cups 375g/ 2½ cups 250g/ 12⁄3 cups
Bread flour 275g/ 1¾ cups 225g/ 1½ cups 150g/ 1 cup
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 3 tablespoons 2½ tablespoons 1½ tablespoons
Cracked wheat
3 tablespoons 2 tablespoons 1 tablespoon
(burghul)
Tandaco yeast 2¼ teaspoons 2 teaspoons 1½ teaspoons
 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Sunflower Seeds ½ cup ⁄3 cup
1
¼ cup
SETTING: WHOLE WHEAT - LIGHT/MEDIUM/DARK/RAPID

RYE & CARAWAY BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 470ml 415ml 300ml
Olive oil 2 tablespoons 1½ tablespoons 1 tablespoon
Treacle 3 tablespoons 2 tablespoons 1½ tablespoons
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Rye flour 275g/ 1¾ cups 225g/ 1½ cups 150g/ 1 cup
Bread flour 400g/ 2 ⁄3 cups
2
375g/ 2½ cups 300g/ 2 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 3 tablespoons 2 tablespoons 1½ tablespoons
Caraway seeds 1 tablespoon 3 teaspoons 2 teaspoons
Tandaco yeast 2½ teaspoons 1½ teaspoons 1¼ teaspoons
SETTING: WHOLE WHEAT - LIGHT/MEDIUM/DARK/RAPID

R18
Flavoured Wholemeal Bread continued

SWEDISH LIMPA BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 445ml 400ml 320ml
Olive oil 3 tablespoons 2 tablespoons 1½ tablespoons
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon
Bread flour 525g/ 3½ cups 450g/ 3 cups 300g/ 2 cups
Rye flour 190g/ 1 ⁄4 cups
1
150g/ 1 cup 110g/ ¾ cup
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Grated orange rind 2½ tablespoons 2 tablespoons 1½ tablespoons
Caraway seeds 3½ teaspoons 3 teaspoons 2½ teaspoons
Fennel seeds 2½ teaspoons 2 teaspoons 1½ teaspoons
Tandaco yeast 2½ teaspoons 2¼ teaspoons 1½ teaspoons
SETTING: WHOLE WHEAT - LIGHT/MEDIUM/DARK/RAPID

WHOLEWHEAT DATE & NUT BREAD

INGREDIENTS 1.25Kg 1Kg 750g
Water 440ml 390ml 295ml
Olive oil 2 tablespoons 2 tablespoons 1½ tablespoons
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon
Wholemeal plain flour 450g/ 3 cups 350g/ 21⁄3 cups 300g/ 2 cups
Bread flour 250g/ 12⁄3 cups 250g/ 12⁄3 cups 110g/ ¾ cup
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 3 tablespoons 2½ tablespoons 1½ tablespoons
Tandaco yeast 2½ teaspoons 2 teaspoons 1½ teaspoons
 ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Dates, chopped ½ cup ⁄3 cup
1
¼ cup
Pecans, chopped ½ cup ⁄3 cup
1
¼ cup
SETTING: WHOLE WHEAT - LIGHT/MEDIUM/DARK/RAPID

R19
 Dough

All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy.

Procedure
. Place ingredients into bread pan, in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking chamber and close the lid.
4. Press ‘SELECT’ to access – DOUGH – BREAD setting.
5. Press ‘START/PAUSE’ to commence operation.
6. At the end of the setting, press ‘STOP’. Remove bread pan from the baking chamber and remove dough from the bread pan. Dough is now
ready for hand shaping, rising and baking.
7. Turn out the dough onto a lightly floured surface and knead for 1 minute by hand to a well-rounded form. Shape the dough following the
recipe instructions.
SEQUENCE FOR ‘DOUGH-BREAD’ SETTING:

Knead 1 Knead 2 Rise 1 Rising Temp Total Time

5min 25min 60min 32ºC 1hr 30min

BREAD ROLLS

INGREDIENTS ROSETTA ROLLS

Water 310ml INGREDIENTS
Oil 2 tablespoons Water 310ml
Salt 1 teaspoon Oil 3 tablespoons
Sugar 2 tablespoons Salt 1 teaspoon
Bread flour 600g/ 4 cups Sugar 1 tablespoon
Eggs (60g) 1 Bread flour 600g/ 4 cups
Tandaco yeast 2 teaspoons Tandaco yeast 2 teaspoons
GLAZE: SETTING: DOUGH – BREAD

Milk 2 tablespoons
SETTING: DOUGH – BREAD Handshaping procedure
. Divide dough into 12 equal pieces. Knead each piece and shape
into rounds.
Handshaping procedure
2. Place rounds, 5cm apart, onto lightly greased baking trays. Use
. Divide dough into 16 equal pieces. Knead each piece and shape a 2.5cm round cutter to press a 1cm indentation into the top of
into rounds. each round. Use a sharp knife to slice 6 evenly spaced, 1cm cuts
2. Place rounds close together on a lightly greased baking tray. round the sides of the round.
3. Cover rounds loosely with lightly greased plastic wrap and stand 3. Cover rounds loosely with lightly greased plastic wrap and stand
in a warm area for 30 minutes or until doubled in size. in a warm area for 60 minutes or until doubled in size.
4. Remove plastic wrap, brush tops of rounds with milk. 4. Remove plastic wrap, brush tops of rounds with milk and sift a
fine layer of flour over top of rounds, if desired.
5. Bake in preheated oven at 200°C for 12-15 minutes or until
cooked and golden brown. 5. Bake in preheated oven at 180°C for 20-30 minutes or until
cooked when tested.

R20
Dough continued

STICKY CINNAMON ROLLS WHOLEWHEAT HONEY ROLLS

INGREDIENTS INGREDIENTS
Water 285ml Water 310ml
Salt 1 teaspoon Oil 2 tablespoons
Sugar 2½ teaspoons Salt 1 teaspoon
Bread flour 600g/ 4 cups Honey 3 tablespoons
Eggs (60g) 2 Wholemeal plain flour 600g/ 4 cups

Butter, softened & chopped 60g/ 3 tablespoons Tandaco yeast 2 teaspoons

SETTING: DOUGH – BREAD
Tandaco yeast 3 teaspoons
FILLING
Handshaping procedure
Butter melted 3 tablespoons
. Divide dough into 12 equal pieces. Knead each piece and shape
Brown sugar 4 tablespoons into rounds.
Pecans, finely chopped 70g/ ½ cup 2. Place rounds close together on a lightly greased baking tray.
Ground cinnamon 1½ tablespoons 3. Cover rounds loosely with lightly greased plastic wrap and stand
SETTING: DOUGH – BREAD in a warm area for
50-60 minutes or until doubled in size.
4. Remove plastic wrap, brush tops of rounds with milk.
Handshaping procedure
5. Bake in preheated oven at 200°C for 12-15 minutes or until
. Roll dough into a 40cm × 40cm square. Brush dough with half cooked and golden brown.
of the melted butter. Sprinkle with combined sugar, pecans and
cinnamon. DOUGHNUTS
2. Drizzle remaining butter over sugar mixture. Roll up width-wise INGREDIENTS
and cut into 2cm thick slices.
Water 300ml
3. Place 5cm apart, on a lightly greased baking tray. Cover loosely
with lightly greased plastic wrap and stand in a warm area for 20 Butter, melted 80g/1⁄3 cup
minutes or until doubled in size. Remove plastic wrap. Eggs (60g) 2
4. Bake in preheated oven at 180°C for 25-30 minutes or until Salt 1½ teaspoons
golden brown. Brush with GELATINE GLAZE (recipe on page R40)
whilst still hot, then drizzle with VANILLA GLAZE (recipe on page Sugar 3 tablespoons
R40). Bread flour 600g/ 4 cups
Tandaco yeast 2 teaspoons
TO COMPLETE
Strawberry jam 1
⁄3 cup

Vegetable oil, for deep frying

Sugar 1
⁄3 cup
Ground cinnamon 1 tablespoon
SETTING: DOUGH – BREAD

Handshaping procedure
. Roll dough out to 1cm thickness. Cut into 5.5cm rounds.
2. Place a teaspoon jam on half the rounds, top with remaining
rounds. Press edges together with fingers and place onto greased
trays. Cover loosely with lightly greased plastic wrap and stand in
a warm area until doubled in size. Remove wrap
3. Cook doughnuts, in hot oil, a few at a time until golden brown
and cooked through. Drain on absorbent paper then toss in
combined sugar and cinnamon.

R21
 Dough continued

HOT CROSS BUNS CARAMEL CHELSEA BUNS

INGREDIENTS INGREDIENTS
Water 340ml Full cream milk, scalded and
350ml
cooled
Oil 2 tablespoons
Salt 2 teaspoons Salt 1 teaspoon

Brown sugar 3 tablespoons Sugar 2 tablespoons

Bread flour 600g/ 4 cups Bread flour 600g/ 4 cups
Milk powder 3 tablespoons Mixed spice 1½ teaspoons
Ground mixed spice 1 tablespoon Grated orange rind 2 teaspoons
Ground cinnamon 1 tablespoon Egg (60g), lightly beaten 1
Tandaco yeast 2¼ teaspoons
Tandaco yeast 3 teaspoons
 ADD AT THE BEEPS
TO COMPLETE
Sultanas 1¼ cups
Melted butter 20g/1 tablespoon
Mixed peel or dried apricots, ¼ cup
chopped
Bottled Caramel Fudge Sauce ½ cup
SETTING: DOUGH – BREAD
Sultanas ½ cup
BATTER FOR ‘CROSSES’ Chopped walnuts ½ cup
Water 2 tablespoons SETTING: DOUGH – BREAD
Plain flour 40g/ ¼ cup

Handshaping procedure Handshaping procedure

. Divide dough into 18 pieces and shape into rounds. Place rounds . Roll dough out to a 20cm × 30cm rectangle. Brush dough with
close together on a lightly greased baking tray. butter. Spread with caramel sauce leaving a 2cm border. Sprinkle
with sultanas and walnuts, then roll up from the long side, as for
2. Cover loosely with lightly greased plastic wrap and leave to stand a Swiss Roll.
in a warm area for 20 minutes or until doubled in size.
2. Cut into 12 slices, place cut side up in 2 lightly greased deep
3. Blend “Cross” batter ingredients to make a smooth batter. Spoon 22cm round cake pans.
into a piping bag fitted with a small piping nozzle.
3. Cover loosely with lightly greased plastic wrap and leave to stand
4. Remove plastic wrap and pipe a cross onto each bun. in a warm area for 30 minutes or until buns have risen slightly.
5. Bake in preheated oven at 190°C for 15-20 minutes or until Remove plastic wrap.
golden brown. 4. Bake at 200°C for 30 minutes or until golden. Remove from cake
6. Slide buns from baking tray onto a wire rack. If desired, brush pans and cool on wire racks. When cool, drizzle with VANILLA
HOT CROSS BUN GLAZE (recipe page R40) over hot buns. Stand GLAZE (recipe on page R40).
5-10 minutes before serving.

R22
Dough continued

APPLE TWIST STOLLEN

INGREDIENTS INGREDIENTS
Water 250ml Milk 125ml
Salt 2 teaspoons Water 125ml
Sugar 3 tablespoons Melted butter 60g/ 3 tablespoons
Bread flour 600g/ 4 cups Salt 1 teaspoon
Eggs (60g) 2 Castor sugar 3 tablespoons
Butter, chopped 60g/ 3 tablespoons Bread flour 600g/ 4 cups
Tandaco yeast 2½ teaspoons Grated orange rind 1 teaspoon
FILLING Egg (60g), lightly beaten 1
Canned pie apple 300g Tandaco yeast 2 teaspoons
Mixed dried fruit 1
⁄3 cup TO COMPLETE

Desiccated coconut 1
⁄3 cup Raisins ½ cup
SETTING: DOUGH – BREAD Sultanas 3 tablespoons
Glace cherries 3 tablespoons
Handshaping procedure Mixed peel 2 tablespoons
. Roll dough out into a 30cm × 50cm rectangle. Cut into 4 strips Slivered almonds 3 tablespoons
lengthwise.
Brandy 2 tablespoons
2. Combine filling ingredients and spoon mixture down the centre
of each strip. Fold in half lengthwise and seal edges by pressing Melted butter 2 tablespoons
together. Roll into a sausage shape.
Icing sugar 3 tablespoons
3. Twist 2 strips together and place on a lightly greased baking tray. SETTING: DOUGH – BREAD
Repeat with remaining rolls.
4. Cover loosely with lightly greased plastic wrap and stand in
a warm area for 20 minutes or until doubled in size. Remove Handshaping procedure
plastic wrap.
. Place raisins, sultanas, glace cherries, mixed peel and almonds
5. Bake in a preheated oven at 180°C for 20-25 minutes or until into a glass bowl. Pour over brandy, cover and set aside to stand
golden brown. for 2 hours.
6. Slide twists onto a wire rack. Brush with GELATINE GLAZE (recipe 2. Flatten and shape dough to approximately 25cm square. Scatter
on page R40) whilst still hot. Stand for 5-10 minutes before soaked fruit and almonds over the top.
serving.
3. Fold dough over fruit then knead fruit into the dough until evenly
incorporated.
4. Roll dough out to an oval shape roughly 30cm × 20cm. Fold the
dough in half lengthways. Place on a lightly greased baking tray.
Brush with melted butter. Cover loosely with plastic wrap and
leave to stand in a warm area for 1 hour or until well risen.
5. Bake at 180°C for 30-35 minutes or until golden.
6. Remove stollen from tray, cool on wire rack.
7. When cool, dust Stollen with icing sugar.

R23
 Pizza Dough

The Pizza Dough setting is suitable for all your favourite pizza and focaccia recipes.
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy.

Procedure
. Place ingredients into bread pan, in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking chamber and close the lid.
4. Press ‘SELECT’ to access DOUGH – PIZZA setting.
5. Press ‘START/PAUSE’ to commence operation.
6. At the end of the setting, press ‘STOP’.
7. Remove bread pan from the baking chamber and remove pizza dough which is now ready for hand shaping and baking.
8. Turn the dough out onto a lightly floured surface and knead for 1 minute by hand to a well-rounded form. Shape the dough following the
recipe instructions.
SEQUENCE FOR ‘DOUGH-PIZZA’ SETTING:

KNEAD 1 KNEAD 2 RISE 1 RISE TEMP TOTAL TIME

5min 15min 30min 32°C 50min

PIZZA DOUGH

INGREDIENTS FOCACCIA
Water 200ml INGREDIENTS
Olive oil 1 tablespoon Water 250ml
Salt 1 teaspoon Olive oil 2 tablespoons
Bread flour 375g/ 2½ cups Salt 1 teaspoon
Tandaco yeast 1¾ teaspoons Sugar 2 teaspoons
SETTING: DOUGH – PIZZA Bread flour 450g/ 3 cups
Tandaco yeast 2¼ teaspoons
Suggested toppings
Tomato paste, mushrooms, capsicums, onions, tomatoes, capers, SETTING: DOUGH – PIZZA
pineapple pieces, olives, herbs, salami, ham, anchovies, sardines,
cheese (i.e. grated mozzarella, Parmesan). TOPPING
Olive oil ¼ cup
Handshaping procedure
Rock salt ¼ cup
. Roll dough on a lightly floured surface into a 25cm round for a
thick based pizza or into 2 × 20cm rounds for a thinner based Black olives, sliced ⁄3 cup
1

pizza.
2. Place onto a lightly greased baking tray. Spread or sprinkle pizza Handshaping procedure
with selected toppings. For a thick Focaccia:
3. Bake in a preheated oven at 200°C for 12-15 minutes or until . Press dough into a lightly greased
base is cooked and topping heated through. 19cm × 29cm lamington pan.
2. Cover loosely with lightly greased plastic wrap and stand in a
warm area for 30 minutes or until doubled in size.
3. Remove plastic wrap, brush dough with olive oil and sprinkle with
rock salt and olives.
4. Bake in a preheated oven at 200°C for 30-35 minutes or until
golden brown.
For a thin Focaccia:
. Roll dough on a lightly greased baking tray
until 2cm thick. Prepare as for a thick Focaccia.

R24
Pizza Dough continued

CALZONE
INGREDIENTS
Water 240ml
Olive oil 2 tablespoons
Salt 1 teaspoon
Wholemeal flour 150g/ 1 cup
Bread flour 300g/ 2 cups
Tandaco yeast 2 teaspoons
SETTING: DOUGH – PIZZA

Suggested fillings:
• Sun-dried tomato pesto, roasted red, yellow and green capsicum,
marinated eggplant or sliced mushroom.
• Anchovy fillets, prawns, sliced salami, ham, bacon, turkey or
chicken.
• Grated cheddar, mozzarella, Parmesan or sliced Camembert, brie
or fetta cheeses.

Handshaping procedure
. Divide dough into 8 equal pieces. Roll each piece into a circle
15cm across.
2. Cover half of each circle with selected fillings, leaving a rim
around the edge.
3. Brush edges with water, then fold the uncovered half over the
covered half and seal the edges.
4. Place onto lightly greased baking trays. Use a sharp knife to
make a small slit in the top of each calzone.
5. Bake in a preheated oven at 200°C for 15-20 minutes or until
cooked and golden brown.

R25
 Pasta Dough

Make fresh home-made Pasta to serve with your favourite pasta sauces.
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy.

Procedure:
. Place ingredients into bread pan, in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking chamber and close the lid.
4. Press ‘SELECT’ to DOUGH – PASTA setting.
5. Press ‘START/PAUSE’ to commence operation.
6. At the end of the setting, press ‘STOP’. Remove bread pan from the bread machine and remove the pasta dough which is now ready for
hand shaping or placing through a Pasta Extruder.
7. Turn the dough out onto a lightly floured surface and knead for 1 minute by hand to a well-rounded form. Shape the dough following the
recipe instructions.
SEQUENCE FOR ‘DOUGH-PASTA’ SETTING

KNEAD 1 KNEAD 2 KNEAD 3 REST KNEAD 4 REST TEMP TOTAL TIME

1min 2min 5min 1min 5min 32ºC 14min

PASTA DOUGH LAMB & CORIANDER RAVIOLI

INGREDIENTS INGREDIENTS
Water 220ml Pasta dough 1 quantity
Olive oil 1 tablespoon FILLING:
Salt 1½ teaspoons Lean lamb mince 150g
Plain flour 300g/ 2 cups Freshly minced garlic 1 teaspoon
Semolina 170g/ 1 cup Parmesan cheese 1 tablespoon
SETTING: DOUGH – PASTA
Finely chopped fresh coriander 1 teaspoon

EGG PASTA DOUGH Ground nutmeg ¼ teaspoon

INGREDIENTS Freshly ground black pepper ¼ teaspoon
Eggs (60g), lightly beaten 5
Handshaping procedure
Olive oil 1 tablespoon
. Divide into two equal portions. Roll out each portion to a square
Salt 1 teaspoon approximately 30cm × 30cm.
Plain flour 300g/ 2 cups 2. Place filling ingredients in a mixing bowl, mix well to combine.
Semolina 170g/ 1 cup 3. Place teaspoons of filling 5cm apart over one of the pasta
SETTING: DOUGH – PASTA squares. Brush edges and between filling lightly with water and
top with remaining pasta square. Press firmly between fillings
and along edges and cut into squares using a pastry wheel.
Sprinkle ravioli with a little flour.
4. Cook ravioli in boiling water (several at a time) in a large
saucepan for 5 minutes, or until just tender. Drain well, then
serve with your favourite pasta sauce.

R26
Pasta Dough continued

GRISSINI (ITALIAN BREAD STICKS)

Ideal to serve with soup, dips and fresh pasta dishes.
INGREDIENTS
Full cream milk, scalded 300ml
Butter 60g/3 tablespoons
Castor sugar 1 tablespoon
Salt 1 teaspoon
Bread flour 600g/ 4 cups
Tandaco yeast 2 teaspoons
SETTING: DOUGH – PASTA

Handshaping procedure
. Combine hot milk, butter and castor sugar. Stir until sugar is
dissolved. Let stand until milk is cool.
2. Place milk mixture, salt, bread flour and yeast into bread pan.
3. Follow steps 2 to 5 in the procedure on page R26.
4. At the end of the setting, press STOP. Remove the bread pan from
the bread machine. Remove dough.
5. Divide dough into 20 equal portions for thicker bread sticks or 40
equal portions for thinner, crisper bread sticks.
6. Roll each portion on a lightly floured surface to about 25cm in
length.
7. Place sticks on a lightly greased baking trays 3cm apart. Cover
with lightly greased plastic wrap. Leave in a warm place 20-30
minutes. Remove plastic wrap.
8. Brush sticks with Egg Glaze (Page R40) and sprinkle with rock
salt or sesame seeds if desired.
9. Bake in a preheated 220°C oven for 15-20 minutes or until crisp
and golden brown.

R27
 Gluten Free Bread

Breville has understood the special needs and dietary requirement of our customers since our original bread machine was launched in 1995.
Breville continues with the tradition with the introduction of a dedicated Gluten Free Bread Setting in the Breville ikon™ Baker’s Oven.
Your Breville ikon™ Baker’s Oven will make delicious gluten free bread with ease. The following recipes have been developed without any
grains or ingredients that contain gluten, so are suitable for people with specific food allergies or intolerances.
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy. The weight
of the gluten free bread will be heavier than wheat bread, due to the ingredient properties.
Making gluten free bread is different from traditional bread making, therefore it is important to carefully read the following information.
• Always see the ingredients specified in recipes for successful gluten free baking.
• Ensure that the flour is gluten free. Buy it from a reliable source to ensure freshness.
• Check with the yeast manufacturer to ensure that the yeast is gluten free. Only use active dry yeast when making these recipes.
• Ensure that the vinegar used is gluten free. Vinegar helps strengthen the dough.
• Guar Gum is a powdery substance with a similar function to Xanthan Gum. It is high in fibre and can sometimes have a laxative effect on
people with sensitive digestive systems. Guar gum is food additive 412.
• Xanthan Gum is a fine creamy white powder, and acts as a substitute for gluten and gives structure to the bread so that the dough will
rise. Xanthan Gum is food additive number 415.
• Lactose Intolerance – the milk powder may be substituted with a soy milk powder but may result in a heavier loaf. Coconut milk powder
can also be used as a substitute and will give a pleasant flavour.
• Follow the directions for each recipe carefully. The preparation of gluten free bread is different from automatic bread making. The Preset
Timer cannot be used when making these recipes.

Procedure
. Mix liquid ingredients together in a small bowl. (Do not use electric mixer, as this will aerate the mixture).
2. Mix dry ingredients together in a large bowl. Using a pliable spatula, combine liquid and dry ingredients. Mix to a soft dough ensuring all
ingredients are well combined. Fold in additions if applicable.
3. Spoon dough into bread pan, pressing down with a spatula after each spoonful, to eliminate air bubbles. Insert bread pan into baking
chamber.
4. Press ‘SELECT’ to access GLUTEN FREE setting.
5. Press ‘LOAF SIZE’ to 1000g if required.
6. Press ‘START/PAUSE’ to commence operation.
7. At the end of the setting, press ‘STOP’.
8. Remove bread from bread machine and bread pan. Cool bread on a rack.

To achieve a well-risen and well-baked loaf, check the dough when mixing. If it appears too dry add 1-2 teaspoons of water extra,
if it appears too runny check that the correct amount of Guar or Xanthan gum has been added, otherwise add 1-2 tablespoons rice
flour extra.

R28
Gluten Free Bread continued

SEQUENCE FOR ‘GLUTEN FREE’ SETTING:

PUNCH BAKE BAKE TOTAL
SIZE KNEAD 1 KNEAD 2 RISE 1 RISE 2 SHAPING RISE 3
DOWN TIME TEMP TIME
2hrs
1Kg 3 min 17min 50min 10sec 49min 50sec 50min 135ºC
50mins
2hrs
1.25Kg 3 min 17min 50min 10sec 49min 50sec 55min 135ºC
55mins

Selection of the 750g size, ‘CRUST’ and the ‘RAPID’ function is not available on this setting.

GLUTEN FREE COUNTRY STYLE BREAD GLUTEN FREE WHOLESOME SEED BREAD
LIQUID LIQUID
1.25kg 1kg 1.25kg 1kg
INGREDIENTS INGREDIENTS
Water 400ml 300ml Water 400ml 300ml
Olive oil 3 tablespoons 2½ tablespoons
Olive oil 3 tablespoons 2½ tablespoons
Eggs (60g) 3 2
Eggs (60g) 3 2
Vinegar 1 teaspoon ¾ teaspoon
Vinegar 1 teaspoon ¾ teaspoon
DRY INGREDIENTS
DRY INGREDIENTS
White rice flour 320g/ 2 cups 240g/ 1½ cups
White rice flour 320g/ 2 cups 240g/ 1½ cups
Potato flour 220g/ 1¼ cup 170g/ 1 cup
Soy flour 50g/1⁄3 cup 40g/¼ cup Potato flour 220g/ 1¼ cups 170g/ 1 cup
Tapioca flour Soy flour 50g/ 1⁄3 cup 40g/ ¼ cup
75g/½ cup 55g/1⁄3 cup
(arrowroot)
Tapioca flour
75g/ ½ cup 55g/ 1⁄3 cup
Sugar ¼ cup 2½ tablespoons (arrowroot)

Salt 1½ teaspoons 1 teaspoon Dark brown sugar ¼ cup 2½ tablespoons

Milk powder ½ cup ⁄3 cup

1
Salt 1½ teaspoons 1 teaspoon

Guar or Xanthan gum 1 tablespoon 3 teaspoons Milk powder ½ cup ⁄3 cup

1

Tandaco yeast 2 teaspoons 1½ teaspoons Guar or Xanthan gum 1 tablespoon 3 teaspoons

SETTING: GLUTEN FREE
LSA Mix (linseed,
sunflower seeds and ¼ cup 2 tablespoons
ground almonds)
Caraway or cumin
2 tablespoons 1½ tablespoons
seeds

Tandaco yeast 2 teaspoons 1½ teaspoons

SETTING: GLUTEN FREE

R29
 Gluten Free Bread continued

GLUTEN FREE SPICY SULTANA BREAD GLUTEN FREE CHEESY CHEDDAR BREAD
LIQUID LIQUID
1.25kg 1kg 1.25kg 1kg
INGREDIENTS INGREDIENTS
Water 400ml 300ml Water 400ml 300ml
Olive oil 3 tablespoons 2½ tablespoons Olive oil 1½ tablespoons 1 tablespoon
Eggs (60g) 3 2 Eggs (60g) 3 2
Vinegar 1 teaspoon ¾ teaspoon
Vinegar 1 teaspoon ¾ teaspoon
DRY INGREDIENTS
DRY INGREDIENTS
White rice flour 320g/ 2 cups 240g/ 1½ cups
White rice flour 320g/ 2 cups 240g/ 1½ cups
Potato flour 220g/ 1¼ cup 170g/ 1 cup
Potato flour 220g/ 1¼ cup 170g/ 1 cup
Soy flour 50g/ 1⁄3 cup 40g/¼ cup
Tapioca flour Soy flour 50g/1⁄3 cup 40g/¼ cup
75g/½ cup 55g/ 1⁄3 cup
(arrowroot) Tapioca flour
75g/½ cup 55g/1⁄3 cup
(arrowroot)
Light brown sugar ¼ cup 2½ tablespoons
Sugar ¼ cup 2½ tablespoons
Salt 1½ teaspoons 1 teaspoon
Salt 1½ teaspoons 1 teaspoon
Milk powder ½ cup 1
⁄3 cup
Guar or Xanthan Milk powder ½ cup ⁄3 cup
1

1 tablespoon 3 teaspoons
gum
Guar or Xanthan gum 1 tablespoon 3 teaspoons
Mixed spice 2 tablespoons 1½ tablespoons
Mixed spice 2 tablespoons 1½ tablespoons
Tandaco yeast 2 teaspoons 1½ teaspoons
Tandaco yeast 2 teaspoons 1½ teaspoons
ADDITIONS ADDITIONS:
Sultanas 100g/1⁄3 cup 75g/½ cup Cheddar cheese,
130g/ 1 cup 100g/ ¾ cup
SETTING: GLUTEN FREE grated
SETTING: GLUTEN FREE
Variation:
Substitute sultanas with other dried fruit, chopped to a suitable size
such raisins, dates, apricots, etc.

R30
Yeast Free Bread

Yeast Free Bread is a simple bread and is made using baking powder as the main raising agent (it does not have to be the same strength
as yeast). The following recipes will give Damper or Muffin-Style Breads, which will be heavier in texture and not as highly risen as yeasted
breads.
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy. There will be
a weigh variance in each baked loaf in this section.

The Preset Timer cannot be used for recipes in this section, because the raising agents used in place of yeast could be prematurely
activated and prevent the loaf rising.

All ingredients must be at room temperature. Add ingredients in the order listed in the recipe.

Procedure
. Add liquid ingredients to bread pan.
2. Sift dry ingredients together and add to the bread pan. Wipe spills from the outside of the bread pan. Insert bread pan into baking chamber.
3. Press ‘SELECT’ to access YEAST FREE setting.
4. Press ‘START/PAUSE’ to commence operation.
5. With machine running, use a plastic spatula to scrape mixture from sides, corners and base of bread pan. After ingredients have mixed
together well, close lid and leave the bread machine to complete the program.
6. At the end of the setting, press ‘STOP’.
7. Remove bread from the bread machine and bread pan. Cool bread on rack.
SEQUENCE FOR ‘YEAST FREE’ SETTING:

KNEAD 1 KNEAD 2 KNEAD 3 REST KNEAD 4 KNEAD 5 BAKE TIME BAKE TEMP TOTAL TIME

1min 3min 2min 1min 1min 2min 80min 117ºC 1hr 30min

DAMPER POLENTA & CAPSICUM BREAD

LIQUID INGREDIENTS LIQUID INGREDIENTS
Oil 2 tablespoons Olive oil 2 tablespoons
Water 390ml Eggs (60g) 2
DRY INGREDIENTS Water 250ml
Bread flour 600g/ 4 cups DRY INGREDIENTS
Milk powder 2 tablespoons Self-raising flour 375g/ 2½ cups
Salt 1 teaspoon Sugar 2 tablespoons
Sugar 1 tablespoon Polenta 170g/ 1 cup
Baking Powder 6 teaspoons  ADD TO THE FRUIT & NUT DISPENSER
SETTING: YEAST FREE Capsicum, finely chopped 55g/ 1⁄3 cup
SETTING: YEAST FREE
PREMIX DAMPER
LIQUID INGREDIENTS
Oil 1 tablespoon
Water 350ml
DRY INGREDIENTS
White bread mix 600g/ 4 cups
Baking Powder 6 teaspoons
SETTING: YEAST FREE
R31
 Yeast Free Bread continued

CHEESY BUTTERMILK BREAD BANANA & PECAN MUFFIN BREAD

LIQUID INGREDIENTS LIQUID INGREDIENTS
Butter, melted 1 tablespoon Butter, melted 3 tablespoons
Egg (60g) 1 Eggs (60g) 2
Buttermilk 500ml Milk 80ml
DRY INGREDIENTS Mashed banana 380g/ 1 cup
Bread flour 600g/ 4 cups DRY INGREDIENTS
Salt ½ teaspoon Bread flour 340g/ 2¼ cups
Grain mustard 1 tablespoon Brown sugar 250g/ 1 cup
Bi-carbonate of soda 1 teaspoon Salt ½ teaspoon
Baking Powder 2 teaspoons Baking powder 2 teaspoons
 ADD TO THE FRUIT & NUT DISPENSER Bi-carbonate of soda ½ teaspoon
Cheddar cheese, grated 65g/ ½ cup  ADD TO THE FRUIT & NUT DISPENSER
SETTING: YEAST FREE Pecans, chopped 70g/ ½ cup
SETTING: YEAST FREE

LEMON & RAISIN BREAD

LIQUID INGREDIENTS
Olive oil 3 tablespoons
Eggs (60g) 3
Buttermilk 400ml
DRY INGREDIENTS
Bread flour 525g/ 3½ cups
Sugar 250g/ 1 cup
Grated lemon rind 1 tablespoon
Bi-carbonate of soda 2½ teaspoons
 ADD TO THE FRUIT & NUT DISPENSER
Raisins, halved 75g/ ½ cup
SETTING: YEAST FREE

EGGLESS CARAWAY & DATE BREAD

LIQUID INGREDIENTS
Butter, melted 3 tablespoons
Milk 360ml
DRY INGREDIENTS
Self-raising flour 525g/ 3½ cups
Sugar 185g/ ¾ cup
Salt 1½ teaspoons
Caraway seeds 2 teaspoons
Bi-carbonate of soda ½ teaspoon
 ADD TO THE FRUIT & NUT DISPENSER
Dates, chopped 80g/ ½ cup
SETTING: YEAST FREE

R32
Manual Set Recipe

Panettone is an Italian, festival bread – rich in fruit and flavour. Brush with Citrus Glaze (page R40) for additional appeal.
PANETTONE
INGREDIENTS
Water 125ml
Butter 60g/3 tablespoons

Eggs (60g), lightly beaten 3

Vanilla essence 1 teaspoon

Almond essence ½ teaspoon
Sugar 1 tablespoon
Salt 1 teaspoon
Bread flour 600g/ 4 cups
Bread improver 1 teaspoon
Tandaco yeast 2 teaspoons
 ADD AT THE BEEPS
Raisins ½ cup
Sultanas ¼ cup
Currants ¼ cup
Mixed peel 2 tablespoons

Procedure
. Place ingredients into bread pan in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking chamber and close the lid.
4. Press MANUAL SET (LCD Screen shows total time for last recipe programmed and NUTS selected).
5. Press MANUAL SET (LCD Screen shows PREHEAT – use arrows to change time to 0).
6. Press MANUAL SET (LCD Screen shows KNEAD 1 – use arrows to change to 5).
7. Press MANUAL SET (LCD Screen shows KNEAD 2 – use arrows to change to 25).
8. Press MANUAL SET (LCD Screen shows RISE 1 – use arrows to change to 60).
9. Press MANUAL SET (LCD Screen shows PUNCH DOWN – use arrows to change to :15).
0. Press MANUAL SET (LCD Screen shows RISE 2 – use arrows to change to 0).
. Press MANUAL SET (LCD Screen shows SHAPING – use arrows to change to :0).
2. Press MANUAL SET (LCD Screen shows RISE 3 – use arrows to change to 60).
3. Press MANUAL SET (LCD Screen shows BAKE – use arrows to change to 60).
4. Press MANUAL SET (LCD Screen shows NUTS YES or No – use arrows to change to NO).
5. Press ‘MANUAL SET’ (LCD Screen shows °C – use arrows to change temperature to 115°C).
6. Press ‘MANUAL SET’ (LCD Screen shows total time for this recipe 3:30 and NUTS NO. The word SET appears in the lower right-hand side
corner).
7. Press the ‘BEEPER’ button (to add the fruit manually when the beeps sound in KNEAD 2)
8. Press ‘START/PAUSE’ to commence operation.
9. At the end of the setting, press ‘STOP’. Remove Panettone from the bread machine and bread pan. Cool bread on rack.

R33
 Prepackaged Bread Mixes

These convenient BREAD MIXES are available nationally in supermarkets and at some bulk outlets. They are available in various sized
packaging and should not be confused with BREAD FLOUR.
Bread mixes contain high protein bread flour, sugar, salt, milk powder, oil and other ingredients such as bread improvers. Usually only the
addition of water and yeast is necessary, however some results are improved by adding extra oil.
All the recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales). The weight of the
bread from this section may vary compared to settings used. This is due to the properties of the bread mixes. Recipes were tested with bread
mix milled just before the printing of this book.

Properties of the bread mixes can alter on a seasonal or storage basis, so it may be necessary to adjust the water and flour ratio.
So check the dough in the first ten minutes of kneading by opening the lid – if the dough is too dry add 1-2 teaspoons of water
extra – if the dough is too sticky add 1-2 tablespoons of bread mix extra. The dough should be forming into a smooth round ball. If
a brand of bread mix is not listed in this book, use one of the corresponding type of bread mix recipes.

Procedure
. Place ingredients into bread pan in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking chamber and close the lid.
4. Press ‘SELECT’ to access setting as listed in the following recipes.
5. Press ‘LOAF SIZE’ to 1000g or 750g setting if required.
6. Press ‘CRUST’ to select DARK, LIGHT or RAPID setting if required.
7. Press ‘START/PAUSE’ to commence operation.
8. At the end of the setting, press ‘STOP’.
9. Remove bread from the bread machine and bread pan. Cool bread on a rack.

R34
Prepackaged Bread Mixes continued

WHITE PREPACKAGED BREAD MIX RECIPES

DEFIANCE WHITE BREAD MIX
INGREDIENTS 1.25Kg 1Kg 750g
Water 500ml 400ml 300ml
Bread Mix 750g/ 5 cups 600g/ 4 cups 500g/ 3¾ cups
Defiance yeast 2½ teaspoons 2 teaspoons 1¾ teaspoons
SETTING: BASIC: LIGHT/MEDIUM/DARK/RAPID

DEFIANCE CRUSTY WHITE BREAD MIX

INGREDIENTS 1.25Kg 1Kg 750g
Water 450ml 350ml 300ml
Bread Mix 750g/ 5 cups 600g/ 4 cups 500g/ 3¾ cups
Defiance Yeast 2¼ teaspoons 2 teaspoons 1½ teaspoons
SETTING: BASIC: LIGHT/MEDIUM/DARK/RAPID

LAUCKE CRUSTY WHITE BREAD MIX

INGREDIENTS 1.25Kg 1Kg 750g
Water 500ml 415ml 310ml
Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups
Laucke Yeast 2 teaspoons 1½ teaspoons 1¼ teaspoons
SETTING: FRENCH

LAUCKE SUPER SOFT WHITE BREAD MIX

INGREDIENTS 1.25Kg 1Kg 750g
Water 500ml 400ml 300ml
Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups
Laucke Yeast 2 teaspoons 1½ teaspoons 1¼ teaspoons
SETTING: FRENCH

KITCHEN COLLECTION WHITE BREAD MIX

INGREDIENTS 1.25Kg 1Kg 750g
Water 400ml 350ml 300ml
Bread Mix 750g/ 5 cups 600g/ 4 cups 500g/ 31⁄3 cups
Kitchen Collection Yeast 2 teaspoons 2¼ teaspoons 2 teaspoons
SETTING: BASIC: LIGHT/MEDIUM/ DARK/RAPID

R35
 Prepackaged Bread Mixes continued

GRAIN PREPACKAGED BREAD MIXES

DEFIANCE GRAIN BREAD MIX
INGREDIENTS 1.25Kg 1Kg 750g
Water 450ml 375ml 320ml
Bread Mix 750g/ 5 cups 600g/ 4 cups 500g/ 31⁄3 cups
Defiance yeast 2¼ teaspoons 2 teaspoons 1½ teaspoons
SETTING: WHOLEWHEAT – LIGHT/MEDIUM/DARK/RAPID

LAUCKE MULTIGRAIN SOY & LINSEED BREAD MIX

INGREDIENTS 1.25Kg 1Kg 750g
Water 525ml 430ml 320ml
Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups
Laucke yeast 2 teaspoons 1½ teaspoons 1½ teaspoons
SETTING: FRENCH

LAUCKE GERMAN GRAIN BREAD MIX

INGREDIENTS 1.25Kg 1Kg 750g
Water 550ml 460ml 300ml
Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups
Laucke yeast 2 teaspoons 1½ teaspoons 1¼ teaspoons
SETTING: FRENCH

KITCHEN COLLECTION GRAIN BREAD MIX

INGREDIENTS 1.25Kg 1Kg 750g
Water 420ml 350ml 310ml
Bread Mix 750g/ 5 cups 600g/ 4 cups 500g/ 31⁄3 cups
Kitchen Collection Yeast 2½ teaspoons 2¼ teaspoons 2 teaspoons
SETTING: WHOLEWHEAT – LIGHT/MEDIUM/DARK/RAPID

KITCHEN COLLECTION SOY AND LINSEED BREAD MIX

INGREDIENTS 1.25Kg 1Kg 750g
Water 450ml 360ml 310ml
Bread Mix 750g/ 5 cups 600g/ 4 cups 500g/ 31⁄3 cups
Kitchen Collection Yeast 2½ teaspoons 2¼ teaspoons 2 teaspoons
SETTING: WHOLEWHEAT – LIGHT, MEDIUM, DARK OR RAPID

R36
Prepackaged Bread Mixes continued

WHOLEMEAL PREPACKAGED BREAD MIXES

LAUCKE BIO-FORT GOLDEN WHOLEMEAL BREAD MIX
INGREDIENTS 1.25Kg 1Kg 750g
Water 540ml 445ml 330ml
Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups
Laucke yeast 2 teaspoons 1½ teaspoons 1¼ teaspoons
SETTING: FRENCH

KITCHEN COLLECTION WHOLEMEAL BREAD MIX

INGREDIENTS 1.25Kg 1Kg 750g
Water 410ml 350ml 290ml
Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups
Kitchen Collection Yeast 2 teaspoons 2 teaspoons 1½ teaspoons
SETTING: WHOLEWHEAT – LIGHT/MEDIUM/DARK/RAPID

RYE PREPACKAGED BREAD MIXES

LAUCKE BAROSSA SOURDOUGH RYE BREAD MIX
INGREDIENTS 1.25Kg 1Kg 750g
Water 550ml 480ml 330ml
Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups
Laucke yeast 2 teaspoons 1½ teaspoons 1¼ teaspoons
SETTING: FRENCH

To glaze the loaf or add seeds on top – Refer to Glazes Page R40.

R37
 Just Jam

If you love the taste of freshly baked bread you’ll love the taste and flavour of home-made jam using the ikon™ Baker’s Oven.

FOR BEST RESULTS:

• Always use the exact amounts of sugar, fruits and ‘Jam Setta’. Do not reduce sugar or use substitutes.
• Use only fresh, ripe fruit for best flavour and natural pectin level.
• Remove stems, seeds or pips from fruit before slicing.
• Fruit can be chopped with a food processor, using a pulse action.
• Do not puree fruit. Jam should contain small pieces of fruit.
• Recipes should not exceed 4 cups. Weigh fruit after slicing.
• The gel, texture, flavour, aroma and colour of the cooled jam may vary when compared to commercially made jams. The natural pectin,
ripeness, juiciness, etc. of the fruit used will influence the finished product.
• Due to the natural pectin of some fruits, if the jam appears to be thickening before the total cooking time has elapsed and no further
cooking is required, press the STOP button then complete the bottling process.
• ‘Jam Setta’ is a jam setting mixture that contains pectin, a naturally occurring substance found in fresh fruit and when cooked produces
a gel. The addition of ‘Jam Setta’ in our recipes ensures a thicker setting occurs. This product is available at most supermarkets in 50g
sachets.
• The Preset Timer cannot be used for jam recipes.
• All the recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy.

Procedure:
. With the standard kneading blade in position inside the bread pan, add the ingredients to the bread pan.
2. Wipe spills away from the outside of the bread pan.
3. Insert bread pan into position inside the baking chamber and close the lid.
4. Press ‘SELECT’ to access the JAM setting.
5. Press ‘START/PAUSE’ to commence operation. The bread machine will preheat (LCD Screen will show PREHEAT) for 15 minutes before
any movement occurs in the pan. After preheating, the jam will be heated and mixed for approximately 50 minutes (LCD Screen will show
BAKE). The entire setting takes 1 hour 05 minutes. The bread machine will beep when the setting is complete.
6. Press ‘STOP’.
7. Use oven mitts to remove the bread pan.
8. Pour the hot jam into warm, dry, sterilised jars, leaving 1.25cm, from the top of the jar. Seal immediately and label. Jam will thicken upon
cooling and storage.

SEQUENCE FOR ‘JAM’ SETTING:

PREHEAT MIX/HEAT TOTAL TIME

15min 50min 1hr 05min

Do not use the collapsible kneading blade when making jam.

R38
Just Jam continued

Preparation of Jars for Jam

Soak jars in warm water until label is easy to remove. Remove any wet cardboard liners from lids of jars. Wash jars and lids in hot, soapy
water. Rinse well in hot water, do not wipe dry. Place jars and metal lids onto an oven tray. Place into a preheated oven 100°C for 15-20
minutes or until completely dry. Remove from oven using oven mitts and use immediately.
It is important that these recipes are measured accurately otherwise the ingredients may boil over, making cleaning difficult.

TWO FRUIT MARMALADE MIXED BERRY JAM

INGREDIENTS INGREDIENTS
Oranges, thinly sliced 425g Strawberries, hulled and
250g
Lemons, thinly sliced 125g chopped

Sugar 12⁄3 cups Blackberries 125g

Jam Setta 1½ tablespoons Raspberries 125g
SETTING: JAM Sugar 12⁄3 cups
Jam Setta 1½ tablespoons
STRAWBERRY JAM SETTING: JAM
INGREDIENTS
MANGO & PEACH JAM
Strawberries, hulled and
500g
chopped INGREDIENTS
Sugar 1 ⁄3 cups
2
Peaches, seeded & finely
250g
Jam Setta 1½ tablespoons chopped
SETTING: JAM Mango flesh, finely chopped 250g

PLUM JAM Sugar 1½ cups

INGREDIENTS Jam Setta 1½ tablespoons

SETTING: JAM
Blood plums, peeled deseeded &
600g
roughly chopped SPICED PEAR & PLUM JAM
Sugar 1½ cups INGREDIENTS
Jam Setta 1½ tablespoons
Pears, peeled & finely chopped 250g
SETTING: JAM
Plums, deseeded & finely
250g
TOMATO & PINEAPPLE JAM chopped
Sugar 1½ cups
INGREDIENTS
Mixed spice ¼ teaspoon
Tomatoes, peeled, seeded &
300g Jam Setta 1½ tablespoons
finely chopped
SETTING: JAM
Pineapple flesh, finely chopped 200g
CREATE YOUR OWN JAM RECIPES
Sugar 1½ cups
INGREDIENTS
Jam Setta 1½ tablespoons
SETTING: JAM Chopped fruit 500g
Sugar 12⁄3 cups
KIWI FRUIT JAM Jam Setta 1½ tablespoons
INGREDIENTS SETTING: JAM

Kiwi fruit, peeled & sliced 500g

Sugar 1½ cups
Jam Setta 1½ tablespoons
SETTING: JAM
R39
 Glazes

The following Glazes are easy and quick to prepare and will enhance the flavour of your breads.

CHOCOLATE GLAZE GELATINE GLAZE

2 tablespoons butter or margarine, melted 3 tablespoons water
2
⁄3 cup icing sugar, sifted 1½ tablespoons sugar
1 tablespoon cocoa, sifted 3 teaspoons gelatine
½ teaspoon vanilla essence
2 tablespoons milk Procedure
HOT CROSS BUN AND BROWN BUN GLAZE . Place ingredients into a small saucepan, stir over low heat until
½ cup icing sugar, sifted sugar and gelatine dissolves. Brush over hot bread.
½ teaspoon allspice
¼ teaspoon ground cinnamon
2 tablespoons water
CITRUS GLAZE EGG GLAZE/SEEDS ON TOP
½ cup icing sugar, sifted 1 × 60g egg, lightly beaten
1 teaspoon grated lemon rind 2-3 tablespoons water
1 teaspoon grated orange rind Seeds (poppyseeds, linseeds, sunflower seeds, etc.)
2 tablespoons lemon or orange rind
VANILLA GLAZE Procedure
½ cup icing sugar, sifted . Combine egg and water until smooth. Do not whisk. Strain
½ teaspoon vanilla essence through sieve if required.
2 tablespoons milk 2. Use the PAUSE function by pressing the ‘START/ PAUSE’ button
at 15 minutes before the end of the BAKE cycle. Open the lid and
Procedure: brush glaze over bread and sprinkle with seeds if desired.
. Combine ingredients into a small mixing bowl and stir until 3. Close the lid and press ‘START/PAUSE’ to continue baking.
smooth and thin enough to drizzle.
2. When the bread has finished baking, press ‘STOP’. Remove the
bread from ikon™ Baker’s Oven and the bread pan. Place bread
on a rack. Brush top of loaf with glaze. Cool on rack.

R40
Notes

R41
 Notes

R42
Notes

R43