BB380 Bread Master - Bread maker BREVILLE - Free user manual and instructions

USER MANUAL BB380 Bread Master BREVILLE

Bakes extra large ‘Country Style’ bread

Includes Recipes for Pre-packaged Bread Mixes Page 69

Instructions &

Easy Bake Recipe Book

Congratulations

Close-up of baked bread rolls with sesame seeds, including one cut open to reveal the kernel (no text or symbols visible)

On your purchase of your new Breville Bread Master Big Loaf. We have designed the Bread Master Big Loaf with you, our valued customer, in mind.

The Bread Master Big Loaf will bake an extra large 1.25kg loaf, a large1kg loaf and a medium 750g loaf. We have made the Bread Master Big Loaf easy to use as you will find from the 'Beginner's Guide to Your First Loaf' on page 9.

You will also find over 90 delicious recipes to try in our Easy Bake recipe section, including recipes for pre-packaged breadmixes.

The Bread Master Big Loaf also features a Jam setting allowing you to easily create delicious fresh homemade jams, a taste sensation on your freshly baked bread.

For people who like to hand shape bread, there is also a Dough setting. In addition the Bread Master Big Loaf will bake superb Yeast Free or Gluten Free breads.

Finally, if you enjoy waking up to the aroma of freshly baked bread every morning, the 15 hour delay timer on the Bread Master Big Loaf makes it easy to do so.

For our New Zealand customers we have included information relating to variances in measurements and availability of ingredients.

BEFORE MAKING YOUR FIRST LOAF OF BREAD, PLEASE READ THIS BOOK THOROUGHLY, TO ENSURE YOU GET THE BEST RESULTS.

We wish you, your family and friends much enjoyment from the superb range of breads you can bake and doughs you can knead in your Breville Bread Master Big Loaf.

Contents

Page

3 Before Using Your Bread Master Big Loaf

Important Safeguards 3

4 Bread Master Big Loaf Features

Familiarising Yourself with your Bread Master Big Loaf 4

Main Features of the Control Panel 5 Bread and Dough Setting Selections 7

9 Your First Loaf

Beginner's Guide to Baking Your First Loaf 9

How to Use the Preset Timer 12 How to Increase the Baking Time 13 How to Increase the Final Rising Time 13 Bake Only 13

14 Weighing and Measuring

Measuring Up 14 The Vital Ingredients 15

18 Hints and Tips

Hints and Tips to Better Bread Making 18

Questions and Answers 19
Troubleshooting Checklist - Recipe 21
Troubleshooting Checklist - Machine 22
Control Panel Messages 23
Care, Cleaning and Storage 24

26 Easy Bake Recipes

Traditional Favourites 27

Flavoured White Breads 31 Sweeter Flavoured Breads 38

Wholemeal Flavoured Breads 43 Rapid Bread 48

Dough 50
Pizza Dough 53
Just Jam 55

Glazes and Butters 58

Yeast Free and Muffin Breads 60 Gluten Free Breads 64

Pasta Dough 67 Prepackaged Bread Mixes 69

White laboratory instrument with control panel and display (no visible text or symbols on body)

PLEASE NOTE: The 1.5kg, 1kg and 750g loaf sizes relate to an average weight size for wholemeal and flavoured breads. Weight sizes will vary according to the ingredients used.

Before using your Bread Master Big Loaf

Important safeguards

Before using the Bread Master Big Loaf, we ask that like any electrical appliance you exercise a degree of care and adhere to the following precautions.

READ ALL INSTRUCTIONS BEFORE OPERATING THE BREAD MAKER. SAVE THESE INSTRUCTIONS FOR FUTURE REFERENCE.

Important safeguards for your Breville Breadmaker

• Do not place machine near the edge of bench top or table during operation. Vibration during the kneading cycles may cause the machine to move slightly.
• Do not place this appliance on or near a hot gas or electric burner, or where it could touch a heated oven. Position the unit a minimum distance of 10cm away from walls. This will help prevent the possibility of wall discolouration due to radiated heat.
• Always operate your bread maker on a stable and heat-resistant surface. Do not use on a cloth covered surface or near other flammable materials.
• Do not touch hot surfaces. Allow the bread maker to cool down before cleaning any parts.
• Use oven mitts when removing the hot bread pan and the bread from the pan.
• Do not pour any ingredients directly into the baking chamber. Place ingredients into the bread pan only.

• Do not place anything on top of the lid. Do not cover the air vents on the lid whilst the bread machine is in use.

• Do not place hands inside the bread maker while in operation. Avoid contact with moving parts.

• Do not leave the lid standing open for extended periods of time.
  • Always make sure the kneading blades are removed from the base of the baked bread loaf prior to slicing.
• Keep the inside and outside of the bread machine clean. Follow the cleaning instructions provided in this booklet.
• Do not immerse the bread pan in water. This may interfere with the free movement of the drive shaft. Wash only the interior of the bread pan.

Important safeguards for all electrical appliances

• To protect against electric shock, do not immerse cord, plug or appliance in water.
- Do not let the cord hand over the edge of a table or counter, touch hot surfaces or become knotted.
- Close supervision is necessary when this appliance is being used by or near children. The appliance is not intended for use by young children or infirm persons without supervision.
- Unplug the appliance from the power outlet when not in use and before cleaning
- If the supply cord, plug or actual appliance becomes damaged in any way return the entire appliance to the nearest authorised Breville Service Centre for examination and/or repair.
- This appliance is for household use only. Do not use outdoors, for commercial use or for any purpose other than its intended use.

Familiarising yourself with your Bread Master Big Loaf

Removable lid Viewing window Non-stick coated kneading blades Control panel LED display window Non-stick coated Bread pan Oven (baking chamber)

Main features of the control panel

The control panel is designed to perform several functions.

It features:

Illuminated display window which indicates both the setting number selected and the completion time for the setting selected.

Illuminated indicator lights to show the bread loaf size and crust colour selected and the cycle progress of the setting selected.

Illuminated progress cycle indicators show what cycle the breadmaker is in when operating.

Breville Preheat KNEAD RISE BAKE WARM 750g 0.00 Light 1.0kg Medium 1.5kg Dark Loaf Timer Crust Crust Button Loaf Button Select Button Timer Button Start/Stop Button 1. Basic 7 Yeast Free 2. Rapid 8 Jam 3. W Wheat 9 Bake Only 4. W Wheat Rapid 10 Pasta 5. Sweet 11 Pizza Dough 6. French 12 Dough

DISPLAY WINDOW	The illuminated display window displays the setting number selected (Program number 1 to 12 will appear in the window).When the START /STOP button is pressed the time displayed (in hours and minutes) is the time remaining until the selected setting is completed.The letter ‘E’ will illuminate in the display window should an error occur. Refer to page 23.
SELECT	Press the SELECT button to select the 12 automatic settings available. These settings are listed on Page 7 ‘Bread and Dough Setting Selections’. Each time the SELECT button is pressed the setting is changed. The setting selected is shown on the Display Window as a number between 1 to 12.
CRUST	Press the CRUST button to select the 3 crust colour settings available for the bread settings only, Light, Medium or Dark. A red light will align against the selected colour.NOTE: Press the CRUST button to extend the baking cycle (up to 20 minutes).(Refer to ‘How to Increase the Baking Time’ Page 13).
LOAF	Press the LOAF button to select the size loaf you require. A red light will align against the selected setting.NOTE: Press the LOAF button to extend the final rising cycle (up to 20 minutes).(Refer to ‘How to Increase the Final Rising Time’ Page 13)
TIMER	For use when setting the TIMER to delay the start of a program. To preset the delete timer.(refer Page 12)
START/ The Bread Master features a combined START/STOP button to operate your machine.STOP TO STARTPress the START / Stop button to commence the selected settling or begin timer countdown for the preset timer.TO STOPTo stop and cancel the Bread Master Big Loaf in mid-cycle the Start/STOP Button must be pressed down and held for 5-10 seconds until the machine beeps and the display window is reset. This will result in the preset being cancelled.DO NOT PRESS START/STOP when checking the bread as this will cancel the setting. The machine will not continue operation.(When the bread is completed the Bread Master automatically stops and sounds 3 double beeps. The time Display will indicate ‘000’).

Cycle Progress Indicator Panel

The cycle progress indicator panel is a series a five red lights at the top of the control panel. These lights indicate the cycle progress for the setting selected.

PREHEAT	Illuminates on Wholewheat, Wholewheat Rapid and Jam settings only. Indicates breadmaker is pre-warming ingredients before commencing kneading. Kneading blades will not operate during this period.
KNEAD Indicates breadmaker is in the kneading cycle.
RISE	Indicates the breadmaker is in one of several rising stages. Low heat from the element is generated to aid the rising process.
BAKE	Indicates the breadmaker is in the bake cycle. High heat from the element is generated to bake the bread.
WARM	Indicates the breadmaking cycle has completed and the bread is being keep warm for up to 60 minutes.

Bread and Dough Setting Selections

SETTING 1. (Basic White)

Press the SELECT button once and the Display Window will show '1' and a red light will appear against 1.25kg in the 'Loaf Selection Panel' and against Medium in the 'Crust Selection Panel'. This setting is used for an extra large size white loaf with a medium crust colour.

For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light.

For a 1kg Large size loaf or 750g Medium size loaf, press LOAF button until the red light aligns with this setting.

The ADD-IN INGREDIENTS BEEPER operates during this cycle. The machine will ‘BEEP’ 8 times, approx. 5 minutes before the end of the second knead, indicating the time to add any additional fruit, nuts, herbs, chocolate etc. required or as specified in the recipes.

SETTING 2. Basic Rapid

Press the SELECT button twice and the Display Window will show '2' and a red light will appear against 1.25kg in the 'Loaf Selection Panel' and against Medium in the 'Crust Selection Panel'. This setting is used for an extra large size, rapid baked white loaf with a medium crust colour.

For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light.

For a 1kg Large size loaf or a 750g Medium size loaf, press LOAF button until red light aligns with this setting.

Refer to the Rapid Bread section on page 48 to find recipes designed to produce the best results when using this setting.

SETTING 3. Wholewheat

Press the SELECT button three times and the Display Window will show '3' and a red light will appear against 1.25kg in the 'Loaf Selection Panel' and against Medium in the 'Crust Selection Panel'. This setting is used for is an extra large size wholemeal loaf with medium crust colour.

For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light.

For a 1kg Large size loaf or 750g Medium size loaf, press LOAF button until red light aligns with this setting.

This setting is used for breads made with large amounts of whole meal flour, rye or other grain flours.

A 30 minute warming period before the kneading commences has been built into this cycle allowing the heavy wheat flour and grains to absorb the liquid, soften and expand.

SETTING 4. Wholewheat Rapid

Press the SELECT button four times and the Display Window will show '4' and a red light will appear against 1.25kg in the 'Loaf Selection Panel' and against (Medium) in the 'Crust Selection Panel'. This setting is used for an extra large size, rapid baked wholemeal loaf with a medium crust colour.

For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light.

For a 1kg Large size loaf or 750g Medium sized loaf, press LOAF button until red light aligns with this setting.

Refer to Rapid Bread section page 48 to find recipes designed to produce the best results when using this setting.

SETTING 5. Sweet

Press the SELECT button five times and the Display Window will show '5' and a red light will appear against 1.25kg in the 'Loaf Selection Panel' and against Medium in the 'Crust Selection Panel'. This setting is used for an extra large size sweet loaf with a medium crust colour.

For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light.

For a 1kg Large size loaf or 750g Medium size loaf, press LOAF button until red light aligns with this setting.

This setting is suitable for sweeter style breads such as fruit loaf as the rising times are longer and baked at a lower temperature.

The ADD-IN INGREDIENTS BEEPER operates during this cycle. The machine will 'BEEP' 8 times, approx. 5 minutes before the end of the second knead, indicating the time to add any additional fruit, nuts, herbs, chocolate etc. required or as specified in the recipes.

SETTING 6. French

Press the SELECT button six times and the Display Window will show '6' and a red light will appear against 1.25kg in the 'Loaf Selection Panel' and against Medium in the 'Crust Selection Panel'. This setting is used for an extra large size French loaf with a medium crust colour.

For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light.

For a 1kg Large size loaf or 750g Medium size loaf, press LOAF button until red light aligns with this setting.

The type of bread most suited to this setting is low in fat and sugar as the rising and baking times are longer. French style bread setting will produce a loaf with a coarser crumb and a harder, crustier crust.

SETTING 7. Yeast Free

Press the SELECT button seven times and the Display Window will show '7' and a red light will appear against 1.25kg in the 'Loaf Selection Panel' and against Medium in the 'Crust Selection Panel'. This setting is used for an extra large size Yeast Free loaf with a medium crust colour.

For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light.

For a 1kg Large size loaf or 750g Medium size loaf, press LOAF button until red light aligns with this setting.

The recipes for these yeast free breads rely on baking powder or bicarbonate of soda as the raising agent.

SETTING 8. Jam

Press the SELECT button eight times and the Display Window will show '8' (Jam). This setting is used to produce home made style jam, using seasonal fresh fruit. This setting takes 1 hour and 20 minutes to complete.

A variety of recipes can be found in the 'Just Jam' section of this booklet.

SETTING 9. Bake Only

Press the SELECT button nine times and the Display Window will show '9' (Bake only).

In the event of a power interruption during the rising cycle, providing the bread dough is allowed to rise to the top of the bread pan, this setting can be used to complete the baking.

Refer to 'Bake Only' on page 13.

SETTING 10. Pasta

Press the SELECT button ten times and the Display Window will show '10' (Pasta Dough). This setting is used to produce fresh homemade pasta dough, the pasta ingredients are mixed and kneaded, then can be either hand shaped or processed through a pasta extruder. This setting takes 13 minutes to complete. There is no rising time in this setting.

A variety of recipes for pasta dough can be found in the ‘Pasta Dough’ section of this booklet.

SETTING 11. Pizza Dough

Press the SELECT button eleven times and the Display Window will show '11' (Pizza Dough). This setting is used to produce fresh homemade pizza dough that can be used to make pizza bases and focaccia. This setting takes 45 minutes to complete.

Special instructions and recipes for Pizza and Focaccia are included in the 'Pizza Dough' section of this booklet.

SETTING 12. Dough

Press the SELECT button twelve times and the Display Window will show '12' (Dough Only). This setting is used to produce bread dough that can be used to create your own handshaped breads or rolls. This cycle takes 1 hour, 10 minutes to complete. Remove the dough from the pan, hand shape, allow to rise then bake in the conventional oven.

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 of this book.

All recipes use local ingredients and Australian Standard Metric Measuring tools (cup, spoons and weighing scales.

Before making your first loaf, remove any promotional stickers from the Bread Master Big Loaf. Do not remove the Bread Master Big Loaf logo label located on the front panel of your machine.

1. Open the lid and remove the bread pan.

Grasp the extended sides of bread pan and pull towards the front of the oven to unlock the pan, then lift upwards to remove.

Line drawing of a microwave oven with arrows indicating process (no text or symbols)

It is recommended to use a pair of oven mitts when removing the bread pan from the machine when the unit is hot.

Always remove bread pan from the Bread Master Big Loaf before adding ingredients to ensure ingredients are not spilt into the baking chamber or onto the element.

Before using for the first time, we recommend that the inside of the bread pan and the kneading blades be washed with warm soapy water, rinsed and dried thoroughly. Do not immerse the bread pan in water.

2. Attach the twin kneading blades to each drive shaft in the bread pan.

It is important that the kneading blades are properly mounted on each shaft in the base of the bread pan by aligning the flat edge on the inside of the kneading blade with the flat side of the shaft.

Line drawing of a hand inserting a plug into a container (no text or symbols)

If the blade is not seated correctly, ingredients may not be mixed and kneaded properly. (Before inserting the kneading blades ensure that there are no crumbs attached to either shaft inside the bread pan or inside the hole of each kneading blade.)

3. Put the ingredients into the bread pan in the following order.

Ensure the bread pan is removed from the machine before adding ingredients.

1st. Liquid ingredients i.e. water
2nd. Fat i.e. oil
3rd. Dry ingredients i.e. salt, sugar, flour
4th. Yeast

It is most important that the ingredients are added in the correct order listed in the recipe and that the ingredients are measured and weighed accurately or the dough may not mix correctly or rise sufficiently.

If using a pre-packaged bread mix, refer to recipes in the prepackaged bread mix sections of this booklet.

Illustration of a hand pouring liquid into a beaker with granular material (no text or symbols)

Hand pouring granular material into a beaker (no text or symbols visible)

YEXT

All ingredients should be room temperature (20-25°C)

Mound the flour and make a small hollow in the centre of the flour and place the yeast there. If the yeast contacts the water before kneading, the bread may not rise well. This is very important when using the Preset Timer.

4. Return the bread pan to the machine.

Wipe down the outside of the bread pan to remove any spillage.

Ensure bread pan is inserted completely as follows:

Lower the bread pan into the machine.

Push down on the bread pan firmly until it clicks firmly into position on both sides.

5. Close the lid.

Do not open the lid during operation except to check the consistency of the dough during the kneading cycle or to glaze and add seeds to the top of the loaf at 5 minutes before the end of the baking cycle.

6. Plug in the bread maker.

Insert plug into a 230/240 volt power outlet.

Switch on at the power outlet. The display should blink as '000' when the power is on.

7. Select the bread type, loaf size and crust colour mode.

Press the ‘SELECT’ button until the display indicates the appropriate bread setting. For basic white bread press the SELECT button once and ‘1’ will appear in the Display Window. The LOAF size is automatically set at 1.25kg and CRUST colour set at Medium.

For another loaf size and crust colour, press the LOAF and CRUST buttons until the red light aligns with the desired setting.

If you accidentally press the wrong setting, crust colour or loaf size, press and hold the 'start/STOP' button to reset the program.

8. Start the bread maker.

Press the 'START/stop' button once. The machine will begin kneading the dough and the total time remaining until the bread is completed will appear in the display window. The remaining time will 'count down' in one-minute increments.

Certain settings such as Wholewheat, Wholewheat Rapid and Jam have a pre-warming cycle before the kneading cycle commences. During this time the machine will be warming the ingredients but the kneading blades will not operate.

• When the kneading cycle ends the bread will start to rise.
• During the baking cycle of a program, steam may sometimes come out of the vents on the lid. The window may steam up. This is a normal part of the bread making process.
• When the bread is finished baking, the machine will sound 3 double ‘beeps’ and the display window will read ‘000’. The bread is now ready to remove.

9. Remove the bread pan.

After the machine 'beeps', press the 'start/STOP' button. Remove the bread pan with oven mitts as it is very hot! Pull the pan forward to unlock and lift pan upwards.

Never set the hot bread pan directly on the body of the unit, tablecloth, plastic surfaces or other surfaces affected by heat

If you do not wish to remove the bread immediately, the Bread Master Big Loaf will automatically go into a 'Keep Warm' setting, holding the temperature of the bread for up to 60 minutes (There is no 'Keep Warm' setting for Dough and Bake settings).

The ‘Keep Warm’ setting for the Yeast Free setting is 22 minutes and the Jam setting 14 minutes.

10. Take the bread out of the bread pan.

Using oven mitts, gently shake the bread out of the pan on to a wire rack to cool. We recommend allowing the bread sufficient cooling time before slicing. This should ensure straight, even slices.

Remove the bread from the bread pan as soon as possible. The crust can become moist and sticky if left in the bread pan too long.

It is normal for the kneading blades to sometimes remain in the bread, due to the crispness of the crust. If this occurs, remove each blade with a plastic or wooden utensil (a wooden chopstick is ideal).

Handle with care as the kneading blades could still be very hot.

Do not use metal utensils such as a knife to remove blades, as they will scratch the non-stick coated surface.

11. Unplug the power supply cord after

use.

Switch the Bread Master Big Loaf off at the power outlet. Hold the plug when pulling the power supply cord out of the wall socket. Never pull on the power supply cord.

Allow at least 1 hour for the Bread Master Big Loaf to cool down before using again. Leave the lid up to help the machine cool down quicker.

If the Bread Master Big Loaf is too hot it will display an error code and will not operate until it cools down to the correct operating temperature for kneading.

When not in use store the bread machine in a cool, dry place.

12. Cut the bread.

Always make sure the kneading blades are removed from the bottom of the baked bread loaf prior to slicing.

After the bread has cooled, cut the bread using a bread knife or electric knife or other serrated knife on a breadboard. A standard knife is likely to tear the bread.

Technical line drawing of a multi-pin electrical connector housing (no text or symbols)

Breville recommend using the Breville Bread Slicing Guide – Model BS1. This foldable lightweight cutting guide is the ideal accessory for any breadmaker. The guide slots ensure straight, even slices every time when using a bread knife or electric knife.

13. Store the

bread.

Store the bread in freezer bags or a sealable bread box.

To store for more than a few days put the bread in the freezer.

Bread may be frozen for up to 1 month. Place into freezer bags, remove any air, secure with ties and label.

Add-In Ingredient Beeper

The Bread Master Big Loaf features an 'Add Ingredient Beeper' which operates in the Basic and Sweet settings.

The machine will 'BEEP' 8 times, approx. 5 minutes before the end of the second knead, indicating the time to add any additional fruit, nuts, herbs, chocolate, etc. required or as specified in the recipes.

The addition of ingredients at this time assists with keeping whole shapes, rather than mashed through the bread dough.

While the machine is still kneading add the ingredients gradually in batches, allowing the ingredients to slowly combine with the dough. Take care not to drop ingredients over the side of the bread pan into the baking chamber, as these may burn and smoke during the baking cycle.

DO NOT PRESS THE 'START/STOP' BUTTON TO ADD INGREDIENTS AS THIS WILL CANCEL THE SETTING AND RESET THE MACHINE.

How to use the preset timer

The Bread Master Big Loaf Preset Timer allows you to wake up to the aroma of fresh baked bread in the morning. The Preset Timer allows you to set the timer up to 15 hours in advance before you require your baked loaf.

Recipes using perishable ingredients should not be made using the Preset Timer.

To use the Preset Timer:

1. Add ingredients to bread pan, place and lock the bread pan into the machine.
2. Select the appropriate bread cycle program, loaf size and crust colour.
3. Before pressing the 'START/STOP' button, press the TIMER button '3:20' will be displayed, when the Basic White, 1.25kg setting is selected. (If other settings are selected, the time to be displayed will be different.) This means the bread will be ready in 3 hours and 20 minutes. Continue to press the TIMER button to increase the amount of time between now and when you want the bread to be ready.

Each time you press the TIMER button the time displayed advances 10 minutes. Hold down the TIMER button for a speedier adjustment. Should you skip past the required time, press the TIMER button until the time required comes around again.

Example

The present time is 9:00pm and you want to wake up to the aroma of fresh homemade bread at 6:30am tomorrow morning. It is 9 hours and 30 minutes from now until 6:30a.m. You should set the timer to 9 hours and 30 minutes -'9:30'.

If you wish to re-program for another time, press the Start/STOP button and repeat the above steps.

Press the START/Stop button and the timer will begin to count down. It will start to knead the dough 3 hours and 20 minutes before the desired completion time.

The timer can be set to bake bread up to 15 hours in advance.

NOTE!

The Preset Timer can not be used for all recipes. Individual recipes will specify if not suitable.

NOTE!

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

How to Increase the Baking Time

The Bread Master Big Loaf allows you to increase the baking time twice before the end of the baking cycle. When using one of the bread settings or Bake Only setting, the Bread Master Big Loaf will beep at 4 second intervals, for 1 minute, at 5 minutes prior to the completion of the baking cycle.

To increase the bake time by 10 minutes: Press the CRUST button once and the Display Window will show the adjusted time ('15.00').

At 5 minutes before the completion of the adjusted time the Bread Master Big Loaf will repeat the process, allowing a further 10 minutes adjustment to the baking time (20 minutes in total to the baking cycle).

Should you choose not to increase the baking time, the Bread Master Big Loaf will continue with the time remaining in the selected setting.

How to Increase the Final Rising Time

The flavours and textures available in bread today are many and varied. With this in mind, the Bread Master Big Loaf provides the facility for those who enjoy their bread lighter in texture and higher in volume.

When using one of the bread settings the Bread Master Big Loaf will beep at 4 second intervals for 1 minute, at 5 minutes proir to the completion of the final rising cycle.

To increase the rising time by 10 minutes; Press the LOAF button once and the Display

Window will show an increase of 10 minutes in the remaining time. The Bread Master Big Loaf will repeat the process when the extra 10 minutes has elapsed, allowing a further 10 minutes to the rising cycle (20 minutes in total to the final rising time).

Should you choose not to increase the time in the final rise, the Bread Master Big Loaf will continue with the time remaining in the selected program.

Bake Only

Using the Bake Only setting.

The BAKE ONLY setting of the Bread Master Big Loaf gives more versatility to your bread making. The BAKE ONLY setting is useful when wishing to:

• Crispen loaves already baked and cooled
• Re-warm loaves already baked and cooled
- Delay-bake a finished dough
• Melt or brown toppings on bread

To use the Bake Only Setting:

1. Press the 'SELECT' button nine times and the display window will show '9' (BAKE).
2. Press the START/Stop button, '1.00' will appear in the Display Window (the time is automatically set at 1.00 hour).
3. Should your bread require less baking time, press the Start/STOP button at the appropriate time and remove the bread from the bread machine and bread pan.

Measuring Up

Baking bread is in part a science and each ingredient plays an integral role. Therefore care should be taken when weighing and measuring ingredients to obtain accuracy.

Recipes in this instruction booklet have been developed using Australian Metric Weights and Measurements.

Australian Metric Measurements

1 teaspoon 5ml
1 tablespoon 20ml
1 cup 250ml

For New Zealand Customers

New Zealand Metric Measurements

1 Metric Cup 250ml
1 tablespoon 15ml
1 teaspoon 5ml

The New Zealand tablespoon is 5ml less than that of the Australian tablespoon, so care should be taken when measuring ingredients to compensate for this variance.

i.e. 1 Australian tablespoon = 1 New Zealand tablespoon + 1 New Zealand teaspoon.

It is important to note that New Zealand ingredients, especially flour and yeast, differ from the Australian equivalents. In the Vital Ingredients section (pages 15 and 16) suitable New Zealand products have been listed.

We suggest these New Zealand products be substituted for the Australian products in the Easy Bake Recipe Section.

For further New Zealand bread making assistance telephone [phone]

METRIC WEIGHING SCALES

For greater accuracy and consistent results it is recommend that a set of metric weighing scales should be used as they provide greater accuracy than measuring cups.

Tare (zero) the scales with the container in position then spoon or pour ingredients in until desired weight is achieved.

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

NOTE!

METRIC MEASURING CUPS AND SPOONS

If using the graduated METRIC measuring cups, it is important to spoon or scoop the dry ingredients loosely into the required cup. Do not tap the cup on the bench, or pack the ingredients into the cup UNLESS otherwise directed. Level the top of cup with a knife. When using graduated metric measuring spoons, level top of spoon with a straight edged knife or spatula.

DO NOT USE TABLEWARE SPOONS OR CUPS.

METRIC LIQUID MEASURING JUGS

When measuring liquids use a graduated, METRIC measuring jug. Place jug on a flat surface, check for accuracy at eye level.

DO NOT USE TABLEWARE JUGS OR MEASURING CUPS.

Vital Ingredients

FLOUR

Flour is the most important ingredient used for bread making. It provides food for the yeast and structures the loaf. When mixed with liquid, the protein in the flour starts to form gluten. Gluten is a network of elastic strands, which interlock to trap the gases produced by yeast. This process increases as the dough undergoes kneading and this provides the dough with the structure required to produce the weight and shape of the bread.

White Wheat Flour

The flour used in the Bread Master Big Loaf should be bread flour. Baker's flour or plain flour may be used. There is no need to sift the flour. Plain flour is most readily available, however best results are obtained with flour with at least 11% - 12% protein content. For this reason, the recipes in this book requiring Bread Flour, have been made with flours with a 12% protein content. This is normally indicated on the packaging. Do not use self-raising flour unless indicated in the recipe.

When using a low protein, stone ground, wholemeal or plain flour the quality of the bread can be improved by adding 1^1/2-2 tablespoons of gluten flour.

'Kitchen Collection' Brand Bread Flour

This brand of bread flour is available nationally at larger supermarkets and was used for the development of most of the recipes contained in this guide. It is a high protein, white bread flour, with 12% protein content ensuring a higher quality and consistency to the baked bread.

'Defiance' Brand High Grade Plain Flour

Also known as bread or baker's flour, it is produced from hard wheats to give a protein level of at least 11.5% . This product is available nationally at larger supermarkets.

NEW ZEALAND ONLY

'Elfin High Grade White flour' and 'Champion High Grade Flour' These are high protein, white bread flours, containing 12% protein.

Wholemeal Flour

Contains all the bran, germ and flour of the wholewheat grain. Although breads baked with this type of flour will be higher in fibre, the loaf will be lower in height and heavier in texture. A lighter textured bread can be achieved by replacing 1 cup of wholemeal flour with white bread flour.

Rye flour

A popular flour used for bread making, rye flour is low in protein so it is essential to combine rye flour with bread flour to make bread successfully in the Bread Master Big Loaf. Rye flour is traditionally used to make Pumpernickel and Black Breads.

Gluten Flour

Gluten flour is a concentrated mixture of gluten-forming protein and wheat flour. Adding gluten flour can improve the structure and volume of bread when using low protein, stoneground, wholemeal or plain flour.

BREAD MIXES

These convenient mixes contain flour, sugar, milk, salt, oil and other ingredients such as bread improvers. Usually only the addition of water and yeast is required. Bread mix brands such as 'Kitchen Collection', 'Defiance' and 'Lowan' are available from major supermarkets in Australia.

Recipes for these bread mix brands are listed in the Easy Bake recipe section of this book.

NEW ZEALAND ONLY

Bread mix brands such as Elfin are available

For information on other brands of bread mix contact the manufacturer listed on the package.

BREAD IMPROVER

Several brands of bread improvers are available nationally in supermarkets and health food stores. The ingredients in a bread improver are usually a food acid such as ascorbic acid (Vitamin C) plus other enzymes (amylases) extracted from wheat flours.

NOTE!

Adding a bread improver will help strengthen the framework of the bread resulting in a loaf that is lighter in texture, higher in volume, more stable and with enhanced keeping qualities.

Bread Improver has been used in some of the bread recipes listed in the Easy Bake recipe section of this book. A simple bread improver is a crushed unflavoured 250mg Vitamin C tablet added to the dry ingredients.

Sugar

Sugar provides sweetness and flavour, browns the crust and produces food for the yeast. White sugar, brown sugar, honey and golden syrup are all suitable to use. When using honey or golden syrup it must be counted as additional liquid. We have successfully tested SPLENDA as a sugar substitute.

NEW ZEALAND ONLY

Sugar can be reduced for more improved results.

Powdered milk

Milk and milk products enhance the flavour and increase the nutritional value. Powdered milk is convenient and easy to use (store in an airtight container in the refrigerator). Fresh milk should not be substituted for powdered milk unless stated in the recipe. Low fat or skim milk powder can be used with good results. Soy milk powder can also be used but produces a denser loaf.

Salt

Salt is an important ingredient in bread making. However, salt inhibits the rising of the bread, so be careful when measuring, it should be accurate.

NEW ZEALAND ONLY

Salt can be reduced for more improved results.

Fat

Fat adds flavour and retains the moisture. Butter, margarine or vegetable oil, such as safflower, sunflower, canola, etc can be used.

Yeast

Without yeast the bread will not rise. Yeast needs liquid, sugar and warmth to grow and rise. Dried yeast has been used in the recipes in this instruction book where appropriate. Before using dried yeast always check the use by date, as

stale yeast will prevent the bread from rising.

'Tandaco' brand yeast, (available nationally in most supermarkets) was used in the development of all recipes contained in this book with the exception of the Bread Mix recipes. Smaller packets of bread mix usually contain sachets of yeast. Larger bulk bags of bread mix usually do not include the yeast sachets, however the corresponding brand of yeast may be purchased separately.

Some bulk and imported yeast is more active, therefore it is recommended to use less of these yeasts. Yeast may also be more active in hot weather. For information on other brands of yeast relating to quantities contact the manufacturer listed on the package.

NEW ZEALAND ONLY

We recommend the use of 'Elfin' brand yeast.

Rapid Rise Yeasts

These products are a mixture of yeast and bread improver. Brands will vary in strength.

If wishing to substitute for yeast in a recipe, omit the bread improver.

Rapid Rise yeasts should not be used with Bread Mix as bread improver is already included.

NEW ZEALAND ONLY

Edmonds Surebake Yeast is the most readily available yeast product in New Zealand. Where a recipe states 'Bread Improver and Tandaco Yeast' substitute with 3 teaspoons Edmonds Surebake Yeast

Water

Tap water is used in all recipes. If using water in cold climates or from the refrigerator, allow water to come to room temperature. Extremes of hot or cold water will prevent the yeast activating.

Eggs

Eggs are used in some bread recipes and provide liquid, help with the raising and increase the nutritional value of the bread. They give flavour and tenderness and are usually used in the sweeter type of breads.

Other Ingredients

Fruit, nuts, chocolate chips, etc. are added when the machine sounds 8 short 'BEEPS' approx. 5 minutes before the end of the second knead.

If added before this stage, excessive kneading will cause the ingredients to break down, rather than hold their shape. This applies to the Basic White and Sweet Bread settings only.

Jam Setting Mix

"Jam Setta" brand setting mix contains the ingredient 'pectin' which is a naturally occurring substance found in fresh fruit. The addition of 'Jam Setta' to the jam recipes helps the jam to set. This product is available in 50g packets nationally from supermarkets and some hardware stores.

NEW ZEALAND ONLY

King Jam Setting Mix is available in 70g sachets from major supermarkets

For more information about Bread Mixes please contact the relevant number listed below, or refer to contact details on the packaging of the bread mix.

Defiance 1800 628 883

Kitchen Collection 1800 649 494

Lowan Wholefoods 1800 355 718

Elfin (New Zealand only) 0800 110 800

For more information about Bread Flour please contact the revelant number listed below, or refer to contact details on the package.

Defiance high grade

plain flour 1800 628 883

Kitchen Collection

white bread flour 1800 649 494

Elfin/Champion high grade plain flour

(New Zealand only) 0800 110 800

For more information about Gluten Flour and Bread Improver please contact:

Lowan Wholefoods 1800 355 718

Hints & Tips to better bread making

√ Do measure ingredients accurately — weighed measurements are in fact more accurate than volume measurements.
√ Do use bread flour unless recipe states otherwise.
√ Do check use by dates on ingredients.
√ Do add ingredients to the bread pan in the order stated in the recipe
√ Do store opened ingredients in airtight containers.
√ Do use ingredients at room temperature.

✗Don't use flour that contains a protein level of less than 11% i.e. generic brands of plain flour.

✗ Don't use tableware cups and spoons for measuring.

✗ Don't use compressed yeast.

✗ Don't use hot water or liquids.

✗Don't use metal objects to remove the kneading blades from the bread pan or cooked loaf of bread, as this may cause damage to the non-stick coating.

Don't operate the machine if any ingredients have spilled over or around the element. Wipe away any spills first to prevent smoking occurring in the baking cycle.

Never use the delay timer setting in recipes that contain perishable items, such as eggs, cheese, milk, cream and meats.

Never use self-raising flour to make yeasted bread unless recipes states otherwise.

Never immerse your bread machine or bread pan in water.

Tip: If you live in a high altitude (above 900m) you will probably need to alter your bread recipe, as the higher the altitude the lower the air pressure, the faster the dough will rise. Try reducing the yeast by 1 / 4 teaspoon

Tip: Flour properties can alter on a seasonal basis, therefore it may be necessary to adjust the water and flour ratio. This can be determined after ten minutes of the kneading cycle. Simply open the lid of the Bread Master Big Loaf and if the dough is too sticky, add more flour, 1 tablespoon at a time until the dough reaches a firmer consistency. If the dough is too dry add more water, 1 teaspoon at a time until a softer, more pliable dough results. After being properly kneaded dough, with the correct amount of water, should appear smooth and silky.

Tip: When handshaping dough for rolls, weigh each piece of dough for more evenly sized results.

Questions and Answers

About Ingredients:

Q: Can fresh milk be used instead of dry milk?

A: Yes - but not when using the preset timer. Bread made with fresh milk will have a heavier texture than bread made with milk powder. The milk has to be scalded and cooled before adding to the other dough ingredients. Substitute the water with fresh milk and omit the milk powder.

Q: Can butter or margarine be used in place of oil?

A: Yes, but the bread crumb may appear a more creamy, yellow colour.

Q: Can other sweetening agents be used in place of sugar?

A: Yes – honey, golden syrup or brown sugar can be used. Do not use artificial sweeteners. However the brand SPLENDA was successfully tested during recipe development. When substituting honey or similar sweet liquids for sugar, reduce the water by the same amount.

Q: Can salt be omitted?

A: Salt plays a very important part in bread making. Omitting it will decrease water absorption in the dough, as well as affect mixing, the strength of gluten development and the fermentation of the yeast. In the finished bread, salt improves the loaf shape, crumb structure and crust colour, as well as extending shelf life and enhancing flavour.

Q: Why do the ingredients need to be placed into the pan in the specified order?

A: To ensure all dry ingredients are mixed with water and to avoid the yeast activating prematurely with the water when using the preset timer.

About Baking Bread:

Q: The bread cycle has been accidentally cancelled/reset or a power failure has occurred during the bread making process. What can I do?

If the cycle can not be resumed or is cancelled;

During the Kneading stage – Reselect the bread setting again and allow dough to re-knead and continue through the baking process. The result may be a loaf higher in volume and lighter in texture.

During the Rising stage – Turn the machine off. Leave the dough in the pan and in the baking chamber with the lid closed. Allow the dough to prove up in size until almost near the top of the pan. Turn the machine on. Select the BAKE ONLY setting, the time will display 1:00 hour. Press the START/Stop button.

During the Baking cycle – Select the BAKE ONLY setting, the time will display 1:00 hour. Press the START/Stop button. Should the bread require less baking time, press the Start/STOP button at the appropriate time and remove the bread from the Bread Master Big Loaf and bread pan.

Q: What happens if the bread isn't removed when the bake cycle is complete?

A: As the loaf cools it gives off steam that cannot escape from the bread pan. The bread crust may become soft and the loaf may lose its shape.

Q: Why did the bread not rise?

A: There may be several reasons. Check the protein level of the flour and use by date of the yeast. The yeast may have failed to activate, the yeast measurements may be inaccurate or sometimes people just forget to add the yeast.

Q: Why do large holes appear inside the bread?

A: Occasionally air bubbles will concentrate at a certain location during the last rising and will bake in this state. Check the recipe ingredients and method of weighing/measuring.

Q: Why does the kneading blade stay inside the bread when it is removed from the bread pan? Is this normal?

A: Yes. This is usually caused by the crispness of the crust. To locate the blade use a non-abrasive utensil and avoid damaging the non-stick coating of the blade (a wooden chopstick is ideal). Use a dry, thick cloth to remove the blade as it will be hot.

Q: Why does the top of the bread collapse?

A: Usually this is because the ingredients are not in balance or a low protein flour is used. Check the method of weighing/measuring the ingredients. Too much yeast, water or other liquid ingredients, or not enough flour may cause the bread to be pale on top and collapse with baking.

Q: Why does bread colour differ?

A: This is probably because the ingredients in each recipe differs. A different crust colour may also have been selected.

Q: Are the room and water temperatures important?

A: Yes – room and water temperature influences yeast activity and therefore can affect the quality of your bread. The average room temperature is approximately 20-25°C, room temperature water should also be used.

Never use hot water, as it will kill the NOTE! yeast.

About Using the Preset Timer:

Q: Why can't the Preset Timer be set past 15 hours?

A: The ingredients may deteriorate in quality or ferment if they are left inside the bread pan for many hours. This is especially the case during summer, when the timer should be set to a shorter period of time.

Q: Why can't some ingredients be used with the Preset Timer

A: Most protein foods, such as milk, cheese, eggs, bacon, etc., are perishable and will deteriorate if left unrefrigerated for more than one hour.

Troubleshooting – Recipe

	Problem Bread Over Sticky Doughy Heavy Coarse Bread Bread Corrective sinks in browned patch on centre dense holey texture rises doesn't texture too much Action rise enough
Flour	Not measured correctly	●		●	●	●		●	●	Use metric weighing/ measuring devices. See 'Measuring Up' for more detail
	Low Protein %	●			●	●			●	Use high protein flour. See 'The Vital Ingredients' for more detail
	Past use-by date	●				●			●	Use fresh flour
	Self raising flour used	●			●	●			●	Use high protein bread flour. See 'The Vital Ingredients' for more detail
Sugar Not measured correctly		●	●	●	●	●	●	●	●	Use metric weighing/ measuring devices
Salt Not measured correctly		●				●	●	●	●	Use metric weighing/ measuring devices
Water Not Liquid measured correctly		●		●	●	●		●	●	Use metric weighing/ measuring devices. See 'Measuring Up' for more detail
									●	Water must between 20° -25°C
Yeast	Not measured correctly	●		●	●	●	●	●	●	Use metric weighing/ measuring devices. See 'Measuring Up' for more detail
Bread Mix Not measured correctly		●		●	●	●	●	●	●	Use metric weighing/ measuring devices. See 'Measuring Up' for more detail
Room Temp Too hot		●						●		Room temp must be less than 28°C

Troubleshooting – Machine

Machine Machine	Error code will not operate	Ingredients E:01 on not display window	Bread Baked mixed	Under browned baked	is damp	crust	Programmable timer did not function	Bread not Loaf sufficiently baked	is small
Unit unplugged
30 minute warming cycle (Wholewheat cycle only)
Kneading blade not on shaft
Select setting incorrect
Machine has not cooled from previous use
Lid opened during rising or baking
Hot bread left in pan too long
Incorrect crust colour selection
Start button not pressed
Bread pan unseated

Control Panel Messages

Control Panel Messages – Error Detection

When the START/Stop button has been pressed to begin the baking process and there is a problem relating to the sensor, the machine will beep twice and then flash the particular error message specific to the problem. There are 6 different messages.

Error Message Problem			Correction
		If the bread maker is used shortly after a previous loaf has been baked, its interior will still be warm, ie, the sensor temperature will still be above 40°C.	Press Start/STOP to reset. Open the lid and remove the bread pan to cool. Always allow the bread machine sufficient time to cool before using again.

If the error messages E:02-E:05, E:08 appear in the display window contact your nearest autorised Breville Service Centre.

Care, Cleaning and Storage

Before cleaning your Bread Master Big Loaf, remove the plug from the power outlet and allow the unit to cool completely.

Bread Machine

The body and the lid should be wiped over with a soft damp cloth.

NEVER immerse the bread machine or the bread pan in water.

If overspills such as flour, nuts, sultanas, etc. occur in the baking chamber, carefully remove and clean using a damp cloth. Wipe dry before using next.

Before re-using your Baker Master Big Loaf make certain that all parts are completely dry.

Bread pan and kneading blade

The bread pan and kneading blades of the Bread Master Big Loaf are coated with a high quality non-stick coating.

As with any non-stick coated surface NEVER use metal utensils or abrasive cleaners on these items.

To clean the bread pan: Fill half way with warm, soapy water (use a non-abrasive detergent), let sit for 10-20 minutes. Remove the kneading blades and clean both blades and inside of pan using a soft cloth. Be sure to remove any crust or dough that may become lodged around/underneath each blade and around the drive shafts.

The bread pan should NOT be immersed in water. Take care not to scratch the non-stick surface on the inside of the pan and the kneading blade. Never use a hard substance, like a brush, to wash them.

• Dry the kneading blades and bread pan thoroughly.
• Do not use harsh cleaners, abrasives, brushes or steel wool.
• Never wash the bread pan or kneading blades in the dishwasher

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

Storage

When storing your Bread Master Big Loaf ensure the machine is completely cool, clean and dry. Place the bread pan and kneading blades into the baking chamber and close the lid. Do not place heavy objects on the lid top. Store the bread machine upright.

Replacement Bread Pan and Kneading Blades

Both the blades and bread pan coating are operating parts of the machine and as such are subject to normal wear and tear over the life of the machine. Depending on your usage of the bread machine they may need replacement if the bread begins to stick.

Replacement parts are available from Breville Spare Parts:

CALL

Sydney Metropolitan callers [phone] For the rest of Australia 1800 257 196

New Zealand customers – call Breville New Zealand [phone].

Close-up of baked bread slices with sesame seeds and golden-brown bread rolls in the background (no text or symbols visible)

Easy Bake Recipes

Tra

Basic White

ADD-IN INGREDIENTS BEEPER: The Bread Master Big Loaf beeps 8 times, 5 minutes before the end of the second knead. Now is the time to add extra ingredients, such as fruit, nuts etc.

CHART SHOWING SEQUENCE FOR EACH SETTING

Traditional Favourites

There is a favourite flavoured bread that we all like to place in our lunch box. This section includes a variety of those favourites made from all natural ingredients and after tasting all of these recipes, you just might discover a new found favourite.

PROCEDURE

1. Place ingredients into the bread pan, in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Lock the bread pan into position in the baking chamber and close the lid.
4. Press SELECT button to the desired setting as specified in recipes below.
5. Press LOAF button to 1kg or 750g setting if required.
6. Press CRUST button to Dark or Light setting if required.
7. Press START/Stop button.
   At the end of the program, press Start/STOP button. Remove bread from Bread Master Big Loaf and bread pan. Cool on rack.

750g LIGHT 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.03hrs
750g MEDIUM 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.03hrs
750g DARK 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.03hrs
1kg LIGHT 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.10hrs
1kg MEDIUM 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.10hrs
1kg DARK 1st knead 2nd knead 1st rise Punch 2nd rise Punch 3rd Rise Bake Total cycle time: 3.10hrs
1.25kg LIGHT	1st knead	2nd knead	1st rise	Punch	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.20hrs
1.25kg MEDIUM	1st knead	2nd knead	1st rise	Punch	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.20hrs
1.25kg DARK	1st knead	2nd knead	1st rise	Punch	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.20hrs

The Light, Medium and Dark Crust colour is automatically determined by temperature not time.

INGREDIENTS: 1.25kg 1kg 750g

Water 470ml 375ml 310ml

Oil 2	^1/_2 tablespoons 2	^1/_2 tablespoons 2 tablespoons
Salt 1	^3/_4 teaspoons 1	^3/_4 teaspoons 1	^3/_4 teaspoons
Sugar 2 tablespoons 2 tablespoons		2 tablespoons
Bread flour	750g/ 5 cups	600g/ 4 cups	450g/ 3 cups
Milk powder	2 tablespoons 2 tablespoons		2 tablespoons
Bread improver	1 teaspoon	1 teaspoon	1 teaspoon
Tandaco yeast	^1/_2 teaspoons 1	^1/_2 teaspoons 1	^1/_2 teaspoons

SETTING: BASIC: Light, Medium or Dark

Milk Bread

THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER

INGREDIENTS: 1.25kg 1kg 750g

Full cream milk,

scalded & cooled 490ml 395ml 320ml

Oil 1	^1/_2 tablespoons 1	^1/_2 tablespoons	1 tablespoon
Salt 2 teaspoons	1	^3/_4 teaspoons 1	^3/_2 teaspoons
Sugar 2 tablespoons 2 tablespoons		1	^1/_2 tablespoons
Bread Flour	750g/ 5 cups	600g/ 4 cups	450g/ 3cups
Bread improver	1 teaspoon	1 teaspoon	1 teaspoon
Tandaco Yeast	^1/_2 teaspoons 1	^1/_2 teaspoons 1	^1/_2 teaspoons

SETTING: BASIC: Light, Medium or Dark

French Bread

CHART SHOWING SEQUENCE FOR EACH SETTING

750g LIGHT	1st knead	2nd knead	Nil	Nil	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.25hrs
750g MEDIUM	1st knead	2nd knead	Nil	Nil	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.25hrs
750g DARK	1st knead	2nd knead	Nil	Nil	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.25hrs
1kg LIGHT	1st knead	2nd knead	Nil	Nil	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.33hrs
1kg MEDIUM	1st knead	2nd knead	Nil	Nil	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.33hrs
1kg DARK	1st knead	2nd knead	Nil	Nil	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.33hrs
1.25kg LIGHT	1st knead	2nd knead	Nil	Nil	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.45hrs
1.25kg MEDIUM	1st knead	2nd knead	Nil	Nil	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.45hrs
1.25kg DARK	1st knead	2nd knead	Nil	Nil	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.45hrs

The Light, Medium and Dark Crust colour is automatically determined by temperature not time.

NOTE!

INGREDIENTS: 1.25kg 1kg 750g

Water 460ml 360ml 295ml

Oil 1 tablespoon	3 teaspoons	2 teaspoons
Salt 1	34 teaspoons 2 teaspoons	2 teaspoons
Sugar 1 tablespoon	1 tablespoon	3 teaspoons
Bread Flour	750g/ 5 cups	600g/ 4 cups	450g/ 3 cups
Bread improver	1 teaspoon	1 teaspoon	1 teaspoon
Tandaco Yeast	112 teaspoons 1 teaspoon	1 teaspoon

SETTING: FRENCH: Light, Medium or Dark.

CHART SHOWING SEQUENCE FOR EACH SETTING

750g LIGHT	Prewarm	1st knead	2nd knead	1st rise	Punch	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.23hrs
750g MEDIUM	Prewarm	1st knead	2nd knead	1st rise	Punch	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.23hrs
750g DARK	Prewarm	1st knead	2nd knead	1st rise	Punch	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.23hrs
1kg LIGHT	Prewarm	1st knead	2nd knead	1st rise	Punch	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.29hrs
1kg MEDIUM	Prewarm	1st knead	2nd knead	1st rise	Punch	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.29hrs
1kg DARK	Prewarm	1st knead	2nd knead	1st rise	Punch	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.29hrs
1.25kg LIGHT	Prewarm	1st knead	2nd knead	1st rise	Punch	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.40hrs
1.25kg MEDIUM	Prewarm	1st knead	2nd knead	1st rise	Punch	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.40hrs
1.25kg DARK	Prewarm	1st knead	2nd knead	1st rise	Punch	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.40hrs

The Light, Medium and Dark Crust colour is automatically determined by temperature not time.

INGREDIENTS: 1.25kg 1kg 750g
Water 500ml 390ml 300ml

Oil 2	^1/_2 tablespoons 2 tablespoons 1 tablespoon
Salt 1	^3/_4 teaspoons 2 teaspoons 2 teaspoons
Sugar 3 tablespoons 3 tablespoons 2			^1/_2 tablespoons
Wholemeal plain flour	750g/ 5 cups	600g/ 4 cups	450g/ 3 cups
Milk powder	2 tablespoons 2 tablespoons 2 tablespoons
Bread improver	1 teaspoon	1 teaspoon	1 teaspoon
Gluten flour	2 tablespoons 2 tablespoons 1 tablespoon
Tandaco Yeast	^1/_2 teaspoons 1	^1/_2 teaspoons	^1/_2 teaspoons

SETTING: WHOLE WHEAT: Light, Medium or Dark

Multigrain Bread
INGREDIENTS: 1.25kg 1kg 750g

Water 470ml 375ml 310ml
Oil 2	^1/_2 tablespoons 2	^1/_2 tablespoons	2 tablespoons
Salt 2 teaspoons	2 teaspoons 1		^3/_4 teaspoons
Sugar 2	^1/_2 tablespoons 2	^1/_2 tablespoons	2 tablespoons
Bread Flour	450g/ 3 cups	375g/ 2^1/_2 cups	300g/ 2 cups
Wholemeal plain flour	300g/ 2 cups	225g/ 1^1/_2 cups	150g/ 1 cup
Milk powder	2 tablespoons 2 tablespoons	2 tablespoons
Bread improver	1 teaspoon	1 teaspoon	1 teaspoon
Gluten flour	2 tablespoons 2 tablespoons	1 tablespoon
Sunflower seeds	2^1/_2 tablespoons 2	^1/_2 tablespoons	2 tablespoons
Kibble Wheat	2^1/_2 tablespoons 2	^1/_2 tablespoons	2 tablespoons
Whole linseeds	2 tablespoons 2 tablespoons	1 tablespoon
Sesame seeds	2 tablespoons 2 tablespoons	1 tablespoon
Cracked buckwheat	2 tablespoons 2 tablespoons	1 tablespoon
Tandaco Yeast	1^1/_2 teaspoons 1	^1/_2 teaspoons	1^1/_4 teaspoons

SETTING: WHOLE WHEAT: Light, Medium or Dark.

Light Rye Bread

INGREDIENTS: 1.25kg 1kg 750g

Water 470ml 375ml 310ml

Oil 2 tablespoons 2 tablespoons 1 tablespoon

Salt 1 ^3/4 teaspoons 1 ^3/4 teaspoons 1 ^3/_4 teaspoons

Golden Syrup 2 tablespoons 2 tablespoons 1 12 tablespoons

Bread Flour 525g/3 ^1/2 cups 412g/2 ^3/4 cups 300g/2 cups

Rye Flour 210g/ 1^1/2 cups 175g/ 1^1/4 cups 140g/ 1 cup

Milk powder 2 tablespoons 2 tablespoons 2 tablespoons

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Gluten flour 1½ tablespoons 1½ tablespoons 1 tablespoon

Tandaco Yeast 1½ teaspoons 1 ½ teaspoons 1 ¼ teaspoons

SETTING: WHOLE WHEAT: Light, Medium or Dark.

Fla White

Flavoured

Bread

PROCEDURE

1. Place ingredients into bread pan in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Lock the bread pan into position in the baking chamber and close the lid.
4. Press SELECT button to the desired setting as specified in recipes below.
5. Press LOAF button to 1kg or 750g setting if required.
6. Press CRUST button to Dark or Light setting if required.
7. Press START/Stop button.
   After baking, press Start/STOP button. Remove bread from oven and bread pan.
   Cool on rack.

Pumpkin Bread

INGREDIENTS: 1.25kg 1kg 750g

Water 260ml 200ml 180ml

Oil 2 1/2 tablespoons 2

^1/_2 tablespoons 2 tablespoons

Salt 2 teaspoons 2 teaspoons 1

3/4 teaspoons

Sugar 2 tablespoons 2 tablespoons 1

1/2 tablespoons

Cooked pumpkin,

well drained & mashed 175g/ ^3/_4 cup

140g/ 1/2 cup

4 tablespoons

Bread Flour 750g/5 cups

600g/ 4 cups

450g/ 3 cups

Milk powder 2 tablespoons 2 tablespoons

2 tablespoons

Bread improver 1 teaspoon

1 teaspoon

1 teaspoon

Ground cumin 1½ teaspoons

1 ^1/4 teaspoons

1 teaspoon

Tandaco Yeast 1½ teaspoons

1^1/2 teaspoons

1½ teaspoons

SETTING: BASIC: Light, Medium or Dark.

Tomato Onion & Bacon Bread

THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER

INGREDIENTS: 1.25kg 1kg 750g

Water 470ml 375ml 310ml

Oil 2 tablespoons 2 tablespoons 1 tablespoon

Salt 2 teaspoons 2 teaspoons 1

^3/_4 teaspoons

Sugar

2 tablespoons 2 tablespoons 1

^1/_2 tablespoons

Bread Flour

750g/ 5 cups

600g/ 4 cups

450g/ 3 cups

Milk powder

2 tablespoons 2 tablespoons 2 tablespoons

Bread improver

1 teaspoon

1 teaspoon

1 teaspoon

Tandaco Yeast

1^1/2 teaspoons

1^1/2 teaspoons

1^1/2 teaspoons

ADD AT THE BEEP:

Chopped onion

sauteed in butter

60g/ ^1/3 cup

3 tablespoons 2 tablespoons

Sun dried tomatoes,

well drained and

chopped

40g/ ^1/_3 cup

3 tablespoons 2 tablespoons

Chopped bacon

3 tablespoons 2 tablespoons 2 tablespoons

SETTING: BASIC: Light, Medium or Dark.

Italian Bread

INGREDIENTS: 1.25kg 1kg 750g

Oil 2 tablespoons 2 tablespoons 1

^1/_2 tablespoons

Salt 2 teaspoons 2 teaspoons 1

^3/_4 teaspoons

Sugar

2 tablespoons 2 tablespoons 1

^1/_2 tablespoons

Tomato paste

3 tablespoons

3 tablespoons

2 tablespoons

Bread Flour

750g/ 5 cups

600g/ 4 cups

450g/ 3 cups

Milk powder

2 tablespoons 2 tablespoons 2 tablespoons

Bread improver

1 teaspoon

1 teaspoon

1 teaspoon

Dried basil

1 tablespoon

1 tablespoon

3 teaspoons

Tandaco Yeast

1^1/2 teaspoons

1^1/2 teaspoons

1^1/2 teaspoons

ADD AT THE BEEP:

Stuffed green olives,

well drained and

chopped

4 tablespoons 3 tablespoons 2 tablespoons

SETTING: BASIC: Light, medium or Dark.

Cheese & Chive Bread

THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER

INGREDIENTS: 1.25kg 1kg 750gWater 450ml 350ml 280ml
Oil 2	^1/_2 tablespoons 2	^1/_2 tablespoons 2 tablespoons
Salt 2 teaspoons 2 teaspoons 1			^3/_2 teaspoons
Sugar 2 tablespoons	2 tablespoons	1	^1/_2 tablespoons
Bread Flour	750g/ 5 cups	600g/ 4 cups	450g/ 3 cups
Milk powder	2 tablespoons	2 tablespoons	2 tablespoons
Bread improver	1 teaspoon	1 teaspoon	1 teaspoon
Cayenne pepper	^3/_4 teaspoon	^1/_2 teaspoon	^1/_4 teaspoon
Tandaco Yeast	1^1/_2 teaspoons	1^1/_2 teaspoons	1^1/_2 teaspoons
ADD AT THE BEEP:
Chopped chives	3 tablespoons	2 tablespoons	1^1/_2 tablespoons
Grated cheddar cheese	100g/ ^3/_4 cup	65g/ ^1/_2 cup	3 tablespoons
Grated Parmesan cheese	2 tablespoons	1^1/_2 tablespoons 1 tablespoon

SETTING: BASIC: Light, Medium or Dark.

Pesto & Pinenut Bread

INGREDIENTS: 1.25kg 1kg 750g
Water 400ml 320ml 250ml
Oil 2 tablespoons	2 tablespoons	1	^1/_2 tablespoons
Salt 2 teaspoons 2 teaspoons 1			^3/_4 teaspoons
Sugar 2 tablespoons	2 tablespoons	1	^1/_2 tablespoons
Bottled Pesto
concentrate	4 tablespoons	3 tablespoons	2 tablespoons
Bread Flour	750g/ 5 cups	600g/4 cups	450g/ 3 cups
Milk powder	2 tablespoons	1^1/_2 tablespoons 1 tablespoon
Bread improver	1 teaspoon	1 teaspoon	1 teaspoon
Tandaco Yeast	1^1/_2 teaspoons	1^1/_2 teaspoons	1^1/_2 teaspoons

ADD AT THE BEEP:
Pine nuts 4 tablespoons 3 tablespoons 2 tablespoons
SETTING: BASIC: Light, Medium or Dark.

French Onion & Cheese Bread

THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER

INGREDIENTS: 1.25kg 1kg 750g

Water 470ml 375ml 310ml

Oil 2 tablespoons 2 tablespoons 1 tablespoon

Salt 2 teaspoons 2 teaspoons 1

^3/_4 teaspoons

Sugar 2 tablespoons 2 tablespoons 1 tablespoon

Bread Flour

750g/ 5 cups

600g/ 4 cups

450g/ 3 cups

Milk powder

2 tablespoons 2 tablespoons 2 tablespoons

Bread improver

1 teaspoon

1 teaspoon

1 teaspoon

French onion

soup mix

1^1/2 tablespoons

1 tablespoon

3 teaspoons

Tandaco Yeast

1^1/2 teaspoons

1^1/2 teaspoons

1^1/2 teaspoons

ADD AT THE BEEP:

Chopped onion

sauteed in butter

4 tablespoons 3 tablespoons 2 tablespoons

Grated Parmesan

cheese

2½ tablespoons

2 tablespoons 1 tablespoon

SETTING: BASIC: Light, Medium or Dark.

Thai Coconut Curry Bread

INGREDIENTS:

1.25kg 1kg 750g

Water 470ml 375ml 310ml

Thai flavoured oil

2 tablespoons 2 tablespoons 1

^1/_2 tablespoons

Salt 2 teaspoons 2 teaspoons 1

^3/_4 teaspoons

Sugar 2 tablespoons 2 tablespoons 1

^1/_2 tablespoons

Bread Flour

750g/ 5 cups

600g/ 4 cups

450g/ 3 cups

Coconut milk

powder

2 tablespoons 2 tablespoons 2 tablespoons

Bread improver

1 teaspoon

1 teaspoon

1 teaspoon

Masterfoods Thai

Seasoning mix

1 tablespoon

3 teaspoons 2 teaspoons

Tandaco Yeast

112 teaspoons

1^1/_2 teaspoons

1^1/_2 teaspoons

SETTING: BASIC: Light, Medium or Dark.

Cajun Jalapeno Bread

INGREDIENTS: 1.25kg 1kg 750g

Water 470ml 375ml 310ml

Oil 2 12 tablespoons 2 12 tablespoons 2 tablespoons

Salt 2 teaspoons 2 teaspoons 1 ^3/_4 teaspoons

Sugar 2 tablespoons 2 tablespoons 1 12 tablespoons

Bread Flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Milk Powder 2 tablespoons 2 tablespoons 2 tablespoons

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Cajun seasoning 2 teaspoons 2 teaspoons 1 12 teaspoons

Tandaco Yeast 1½ teaspoons 1½ teaspoons 1½ teaspoons

ADD AT THE BEEP:

Jalapeno peppers,

well drained and

chopped 3 tablespoons 3 tablespoons 2 tablespoons

SETTING: BASIC: Light, Medium or dark.

Pepperoni & Cheese Bread

THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER

INGREDIENTS: 1.25kg 1kg 750g

Water 470ml 375ml 310ml

Oil 2 12 tablespoons 2 12 tablespoons 2 tablespoons

Salt 2 teaspoons 2 teaspoons 1 ^3/4 teaspoons

Sugar 2 tablespoons 2 tablespoons 1 12 tablespoons

Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Milk powder 2 tablespoons 2 tablespoons 2 tablespoons

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Italian Mixed

herbs 2 teaspoons 1 ^1/2 teaspoons 1 teaspoon

Tandaco yeast 1½ teaspoons 1½ teaspoons 1½ teaspoons

ADD AT THE BEEP:

Chopped

pepperoni 4 tablespoons 3 tablespoons 2 tablespoons

Grated cheddar cheese 3 tablespoons 3 tablespoons 2 tablespoons

Grated Parmesan

cheese 2 tablespoons 1 12 tablespoons 1 tablespoon

SETTING: BASIC: Light, Medium or Dark.

Potato & Leek Bread

INGREDIENTS: 1.25kg 1kg 750g
Water 470ml 375ml 310ml

Oil 2	^1/_2 tablespoons 2	^1/_2 tablespoons 2 tablespoons
Salt 2 teaspoons 2 teaspoons 1			^3/_4 teaspoons
Sugar	2 tablespoons	2 tablespoons	1^1/_2 tablespoons
Bread flour	750g/ 5 cups	600g/ 4 cups	450g/ 3 cups
Milk powder	2 tablespoons	2 tablespoons	2 tablespoons
Bread improver	1 teaspoon	1 teaspoon	1 teaspoon
Packaged Instant
Potato flakes	5 tablespoons	4 tablespoons	3 tablespoons
Tandaco yeast	1^1/_2 teaspoons	1^1/_2 teaspoons	1^1/_2 teaspoons

ADD AT THE BEEP:

Chopped leek

65g/ ^3/_4 cup

43g/ ^1/_2 cup

4 tablespoons

SETTING: BASIC: Light, Medium or Dark.

Triple Garlic Bread

INGREDIENTS: 1.25kg 1kg 750g
Water 470ml 375ml 310ml

Garlic oil	2 tablespoons	2 tablespoons	1^1/2 tablespoons
Salt 2 teaspoons 2 teaspoons 1			^3/_4 teaspoons
Sugar	2 tablespoons	2 tablespoons	1^1/2 tablespoons
Fresh minced garlic	3 teaspoons 2 teaspoons 1 teaspoon
Bread flour	750g/ 5 cups	600g/ 4 cups	450g/ 3 cups
Milk powder	2 tablespoons	2 tablespoons	2 tablespoons
Bread improver	1 teaspoon	1 teaspoon	1 teaspoon
Tandaco yeast	1^1/2 teaspoons	1^1/2 teaspoons	1^1/2 teaspoons

ADD AT THE BEEP:

Chopped garlic chives 2^1/2 tablespoons 2 tablespoons 1 tablespoon

SETTING: BASIC: Light, Medium or Dark.

Olive & Rosemary Bread

INGREDIENTS: 1.25kg 1kg 750g

Water 470ml 375ml 310ml

Olive oil 2 12 tablespoons 2 12 tablespoons 2 tablespoons

Salt 2 teaspoons 2 teaspoons 1 ^3/_4 teaspoons

Sugar 2 tablespoons 2 tablespoons 1 12 tablespoons

Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Milk powder 2 tablespoons 2 tablespoons 2 tablespoons

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Tandaco yeast 1½ teaspoons 1½ teaspoons 1½ teaspoons

ADD AT THE BEEP:

Black olives, well

drained and

chopped 3 tablespoons 2 ^1/2 tablespoons 2 tablespoons

Dried rosemary 1½ teaspoons 1 teaspoon \$/4 teaspoon

SETTING: BASIC: Light, Medium or Dark.

Sweeter flavoured

Most of the recipes in this section have the addition of nuts, chocolate, sultanas or other flavour enhancing ingredients. This occurs mostly at the sound of the beeps. Therefore these recipes are not suitable to use on the Preset Timer.

PROCEDURE

1. Place ingredients into bread pan in the exact order listed in the recipe.
2. Wipe outside spills from outside of bread pan.
3. Lock the bread pan into position in the baking chamber and close the lid.
4. Press SELECT button to the desired setting as specified in recipes below.
5. Press LOAF button to 1kg or 750g setting if required.
6. Press CRUST button to Dark or Light setting if required.
7. Press START/Stop button.
   After baking, press Start/STOP button. Remove bread from oven and bread pan.
   Cool on rack.

bread

Add In Ingredients Beeper:

The Bread Master Big Loaf beeps 8 times, 5 minutes before the end of the second knead. Now is the time to add extra ingredients such as fruit, nuts, etc.

CHART SHOWING SEQUENCE FOR EACH SETTING

750g LIGHT 1st knead 2nd knead 1st rise			Punch 2nd rise		Punch 3rd Rise Bake Total cycle time: 3.20hrs
750g MEDIUM 1st knead 2nd knead 1st rise			Punch 2nd rise		Punch 3rd Rise Bake Total cycle time: 3.20hrs
750g DARK 1st knead 2nd knead 1st rise			Punch 2nd rise		Punch 3rd Rise Bake Total cycle time: 3.20hrs
1kg LIGHT 1st knead 2nd knead 1st rise			Punch 2nd rise		Punch 3rd Rise Bake Total cycle time: 3.25hrs
1kg MEDIUM	1st knead	2nd knead	1st rise	Punch	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.25hrs
1kg DARK	1st knead	2nd knead	1st rise	Punch	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.25hrs
1.25kg LIGHT	1st knead	2nd knead	1st rise	Punch	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.35hrs
1.25kg MEDIUM	1st knead	2nd knead	1st rise	Punch	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.35hrs
1.25kg DARK	1st knead	2nd knead	1st rise	Punch	2nd rise	Punch	3rd Rise	Bake	Total cycle time: 3.35hrs

The Light, Medium and Dark Crust colour is automatically determined by temperature not time. NOTE!

Rich Fruit Loaf

INGREDIENTS: 1.25kg 1kg 750g
Water 410ml 330ml 270ml

Oil 2	^1/_2 tablespoons 2	^1/_2 tablespoons 2 tablespoons
Salt 1	^1/_2 teaspoons 1	^1/_2 teaspoons 1	^1/_4 teaspoons
Brown sugar 2 tablespoons 2 tablespoons		1	^1/_2 tablespoons
Bread Flour	750g/ 5 cups	600g/ 4 cups	450g/ 3 cups
Milk powder	2 tablespoons 2 tablespoons		2 tablespoons
Bread improver	1 teaspoon	1 teaspoon	1 teaspoon
Mixed spice	1^1/_2 tablespoons 1 tablespoon		3 teaspoons
Tandaco Yeast	1^1/_2 teaspoons	1^1/_2 teaspoons 1	^1/_2 teaspoons

ADD AT THE BEEP:

Fruit Medley	60g/ ^1/_3 cup	4 tablespoons	3 tablespoons
Sultanas	2 tablespoons 1	^1/_2 tablespoons	1 tablespoon
Prunes, chopped	1^1/_2 tablespoons	1 tablespoon	1 tablespoon
Glace cherries, halved	1^1/_2 tablespoons	1 tablespoon	1 tablespoon

SETTING: SWEET: Light, Medium or Dark.

Cappuccino Bread

INGREDIENTS: 1.25kg 1kg 750g

Water 470ml 375ml 310ml
Oil 2 tablespoons 2 tablespoons	1		^1/_2 tablespoons
Salt 2 teaspoons	2 teaspoons	1	^3/_4 teaspoons
Sugar	2 tablespoons 2 tablespoons	1	^1/_2 tablespoons
Bushells Coffee and Chicory essence	1 tablespoon	3 teaspoons	2 teaspoons
Bread Flour	750g/ 5 cups	600g/ 4 cups	450g/ 3cups
Milk powder	2 tablespoons 2 tablespoons	2 tablespoons
Bread improver	1 teaspoon	1 teaspoon	1 teaspoon
Tandaco Yeast	1^1/_2 teaspoons	1^1/_2 teaspoons 1	^1/_2 teaspoons

ADD AT THE BEEP:

Ballantyne (chocolate coated) Cappuccino Balls

75g/^1/_2 cup

50g/^1/_3 cup

4 tablespoons

SETTING: SWEET: Light, Medium or Dark.

Tropical Pineapple Bread

INGREDIENTS: 1.25kg 1kg 750g

Water 410ml 330ml 270ml
Oil 2	^1/_2 tablespoons 2	^1/_2 tablespoons 2 tablespoons
Salt 1	^3/_4 teaspoons 1	^3/_4 teaspoons 1	^3/_4 teaspoons
SPC Tropical spreadable fruit 3 tablespoons		3 tablespoons	2 tablespoons
Bread Flour	750g/ 5 cups	600g/ 4 cups	450g/ 3 cups
Milk powder	2 tablespoons	2 tablespoons	2 tablespoons
Bread improver 1 teaspoon		1 teaspoon	1 teaspoon
Dried mint flakes	1 teaspoon	^3/_4 teaspoon	^1/_2 teaspoon
Tandaco Yeast	^1/_2 teaspoons 1	^1/_2 teaspoons 1	^1/_4 teaspoons
ADD AT THE BEEP:
Chopped dried pineapple	4 tablespoons	3 tablespoons	2 tablespoons

SETTING: SWEET: Light, Medium or Dark.

Rich Caramel Bread

INGREDIENTS: 1.25kg 1kg 750g

Water 410ml 330ml 270ml
Oil 2	^1/_2 tablespoons 2	^1/_2 tablespoons 2 tablespoons
Salt 2 teaspoons	2 teaspoons	1	^3/_4 teaspoons
Windsor Farm
Dessert Caramel	3 tablespoons	3 tablespoons	2 tablespoons
Bread flour	750g/ 5 cups	600g/ 4 cups	450g/ 3 cups
Milk powder	2 tablespoons	2 tablespoons	2 tablespoons
Bread improver 1 teaspoon		1 teaspoon	1 teaspoon
Tandaco Yeast	^1/_2 teaspoons 1	^1/_2 teaspoons 1	^1/_2 teaspoons

ADD AT THE BEEP:

Chopped Jersey
Caramel sweets 110g/	12 cup	65g/ 13 cup	55g/ 14 cup
Chopped Caramel
Buddies	90g/ 12 cup	55g/ 13 cup	45g/ 14 cup

SETTING: SWEET: Light, Medium or Dark.

Apple Ginger & Spice Bread

INGREDIENTS: 1.25kg 1kg 750g

Water 470ml 375ml 310ml

Oil 2 tablespoons 2 tablespoons 1 12 tablespoons

Salt 2 teaspoons 2 teaspoons 1 ^3/_4 teaspoons

Sugar 2 tablespoons 2 tablespoons 1 ^1/2 tablespoons

Bread Flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Milk powder 2 tablespoons 2 tablespoons 2 tablespoons

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Mixed spice 1 tablespoon 3 teaspoons 2 teaspoons

Tandaco Yeast 1½ teaspoons 1½ teaspoons 1½ teaspoons

ADD AT THE BEEP:

Chopped dried apple 4 tablespoons 3 tablespoons 2 tablespoons

Chopped glace ginger 3 tablespoons 2 tablespoons 1 tablespoon

SETTING: SWEET: Light, Medium or Dark.

Cranberry & Pistachio Nut Bread

INGREDIENTS: 1.25kg 1kg 750g

Water 410ml 330ml 270ml

Oil 2 12 tablespoons 2^1/_2 tablespoons 2 tablespoons

Salt 2 teaspoons 2 teaspoons 1 ^3/4 teaspoons

Cranberry sauce 3 tablespoons 3 tablespoons 2 tablespoons

Bread Flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Milk powder 2 tablespoons 2 tablespoons 2 tablespoons

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Tandaco Yeast 1½ teaspoons 1½ teaspoons 1½ teaspoons

ADD AT THE BEEP:

Ocean Spray

Craisins (dried cranberries) 4 tablespoons 3 tablespoons 2 tablespoons

Chopped pistachio

nuts 4 tablespoons 3 tablespoons 2 tablespoons

SETTING: SWEET: Light, Medium or dark.

Cherry Ripe Bread

INGREDIENTS: 1.25kg 1kg 750g

Water 410ml 330ml 270ml

Oil 2	^1/_2 tablespoons 2	^1/_2 tablespoons 2 tablespoons
Salt 2 teaspoons 2 teaspoons 1			^3/_4 teaspoons
Morello Cherry jam 3 tablespoons 3 tablespoons		2 tablespoons
Bread Flour	750g/ 5 cups	600g/ 4 cups	450g/ 3cups
Milk powder	2 tablespoons 2 tablespoons	2 tablespoons
Bread improver	1 teaspoon	1 teaspoon	1 teaspoon
Tandaco Yeast	1^1/_2 teaspoons	1^1/_2 teaspoons	1^1/_2 teaspoons

ADD AT THE BEEP:

Chopped Cherry

Ripe confectionery

bar 80g/ ^1/2 cup 60g/ ^1/3 cup 50g/ ^1/_4 cup

SETTING: SWEET: Light, Medium or dark.

Fruit Salad & Sunflower Seed Bread

INGREDIENTS: 1.25kg 1kg 750g

Water 470ml 375ml 310ml

Oil 2	^1/_2 tablespoons	2^1/_2 tablespoons	2 tablespoons
Salt 2 teaspoons 2 teaspoons 1			^3/_4 teaspoons
Brown sugar	2 tablespoons 2 tablespoons	1	^1/_2 tablespoons
Bread Flour	375g/ 2^1/_2 cups	300g/ 2 cups	225g/ 1^1/_2 cups
Wholemeal plain flour	375g/ 2^1/_2 cups	300g/ 2 cups	225g/ 1^1/_2 cups
Milk powder	2 tablespoons 2 tablespoons	2 tablespoons
Bread improver	1 teaspoon	1 teaspoon	1 teaspoon
Gluten flour	1 tablespoon	1 tablespoon	3 teaspoons
Tandaco Yeast	1^1/_2 teaspoons	1^1/_2 teaspoons	1^1/_2 teaspoons

ADD AT THE BEEP:

Chopped dried fruit salad mix	125g/ 12 cup	5 tablespoons	3 tablespoons
Cracked sunflower seeds	2 tablespoons 1	12 tablespoons	1 tablespoon

SETTING: SWEET: Light, Medium or Dark.

W Flavoured

Wholemeal

Bread

The breads in this section use ingredients such as wholewheat flour, rye and other grains or cereals. The Whole Wheat setting has been designed with this in mind, providing longer rising times to produce a loaf of bread lighter in texture and higher in volume.

PROCEDURE

1. Place ingredients into bread pan in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Lock the bread pan into position in the baking chamber and close the lid.
4. Press SELECT button to the desired setting as specified in the recipes below.
5. Press LOAF button to 1kg or 750g setting if required.
6. Press CRUST button to Dark or Light setting if required.
7. Press START/Stop button.

After baking, press Start/STOP button. Remove bread from oven and bread pan.

Cool on rack.

50/50 Wholemeal Bread

INGREDIENTS: 1.25kg 1kg 750g

Water 470ml 375ml 310ml

Oil 2 tablespoons 2 tablespoons 1 tablespoon

Salt 2 teaspoons 2 teaspoons 1

^3/_4 teaspoon

Sugar 2

1/2 tablespoons 2 tablespoons 2 tablespoons

Bread Flour

375g/ 2 ^1 / _2 cups

300g/ 2 cups

225g/1 ½ cups

Wholemeal plain flour

375g/ 2 ^1 / _2 cups

300g/ 2 cups

225g/1½ cups

Milk powder

2 tablespoons 2 tablespoons 2 tablespoons

Bread improver

1 teaspoon

1 teaspoon

1 teaspoon

Gluten flour

2 tablespoons 2 tablespoons 1 tablespoon

Tandaco Yeast

1^1/2 teaspoons

1^1/4 teaspoons

1^1/_2 teaspoons

SETTING: WHOLEWHEAT: Light, Medium or Dark.

3 Grain Wholemeal Bread

INGREDIENTS: 1.25kg 1kg 750g

Water 470ml 375ml 310ml
Oil 2 tablespoons 2 tablespoons 1			^1/_2 tablespoons
Salt 2 teaspoons 1		^1/_2 teaspoons 1	^3/_4 teaspoons
Brown sugar 3 tablespoons 2 tablespoons 1			^1/_2 tablespoons
Bread flour 450g/ 3 cups	375g/ 2	^1/_2 cups	300g/ 2 cups
Wholemeal plain flour	300g/ 2 cups	225g/ 2^1/_2 cups	150g/ 1 cup
Milk powder	2 tablespoons 2 tablespoons 2 tablespoons
Bread improver	1 teaspoon	1 teaspoon	1 teaspoon
Gluten flour	2 tablespoons 2 tablespoons 1 tablespoon
Wheat bran	2^1/_2 tablespoons	2 tablespoons 1	^1/_2 tablespoons
Wheat germ	3^1/_2 tablespoons	2 tablespoons 1	^1/_2 tablespoons
Cracked wheat	2 tablespoons 1	^1/_2 tablespoons	1 tablespoon
Tandaco Yeast	1^1/_2 teaspoons	1^1/_2 teaspoons 1	^1/_2 teaspoons

SETTING: WHOLEWHEAT: Light, Medium or Dark.

Barley Flake & Fennel Bread

INGREDIENTS: 1.25kg 1kg 750g

Water 470ml 375ml 310ml
Oil 2 tablespoons 2 tablespoons 1			^1/_2 tablespoons
Salt 2 teaspoons 2 teaspoons		1	^3/_4 teaspoons
Light brown sugar	2 tablespoons 2 tablespoons 1		^1/_2 tablespoons
Bread Flour	375g/ 2^1/_2 cups	300g/ 2 cups	225g/ 1^1/_2 cups
Wholemeal plain flour	375g/ 2^1/_2 cups	300g/ 2 cups	225g/ 1^1/_2 cups
Milk powder	2 tablespoons 2 tablespoons 2 tablespoons
Bread improver	1 teaspoon	1 teaspoon	1 teaspoon
Gluten flour	2 tablespoons 2 tablespoons 1 tablespoon
Barley flakes	95g/ ^3/_4 cup	70g/ ^1/_2 cup	45g/ ^1/_3 cup
Fennel seeds	1^1/_2 teaspoons	1 teaspoon	1 teaspoon
Tandaco Yeast	1^1/_2 teaspoons	1^1/_2 teaspoons 1	^1/_2 teaspoons

SETTING: WHOLEWHEAT: Light, Medium or Dark.

Wheat Bran, Molasses & Rye Bran Bread

INGREDIENTS: 2.5kg 1kg 750g

Water 470ml 375ml 310ml

Oil 2 12 tablespoons 2 12 tablespoons 1 tablespoon

Salt 2 teaspoons 2 teaspoons 1 ^3/_4 teaspoons

Molasses 2 12 tablespoons 2 12 tablespoons 2 tablespoons

Bread Flour 525g/3 12 cups 450g/3 cups 340g/2 14 cups

Rye Flour 140g/ 1 cup 105g/ ^3 / 4 cup 70g/ ^1 / 2 cup

Milk powder 2 tablespoons 2 tablespoons 2 tablespoons

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Gluten flour 2 tablespoons 2 tablespoons 1 tablespoon

Wheat Bran 100g/ 1 cup 75g/ ^3 / cup 50g/ ^1 / _2 cup

Cocoa powder 2 tablespoons 2 tablespoons 1^1/2 tablespoons

Coffee granules 2½ teaspoons 2 teaspoon 1 teaspoon

Carraway seeds 2 teaspoons 2 teaspoons 1 teaspoon

Tandaco Yeast 1½ teaspoons 1½ teaspoons 1½ teaspoons

SETTING: WHOLEWHEAT: Light, Medium or Dark.

Honey Date & Pecan Bread

INGREDIENTS: 1.25kg 1kg 750g

Water 470ml 375ml 310ml

Oil 2 12 tablespoons 2 12 tablespoons 2 tablespoons

Salt 2 teaspoons 2 teaspoons 1 12 teaspoons

Honey 3 tablespoons 3 tablespoons 2 tablespoons

Wholemeal plain flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Milk powder 2 tablespoons 2 tablespoons 2 tablespoons

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Gluten flour 2 tablespoons 2 tablespoons 1 tablespoon

Chopped dates 80g/ 1 / 2 cup 4 tablespoons 3 tablespoons

Chopped pecans 50g/1/2 cup 4 tablespoons 3 tablespoons

Tandaco Yeast 1½ teaspoons 1½ teaspoons 1½ teaspoons

SETTING: WHOLE WHEAT: Light, Medium or Dark.

Honey Oats & Barley Bread

INGREDIENTS: 1.25kg 1kg 750g

Water 450ml 355ml 290ml
Oil 2 tablespoons 2 tablespoons 1			^1/_2 tablespoons
Salt 2 teaspoons 2 teaspoons 1			^3/_4 teaspoons
Honey 2 tablespoons 2 tablespoons 1			^1/_2 tablespoons
Bread flour 450g/ 3 cups	375g/ 2	^1/_2 cups	300g/ 2 cup
Wholemeal plain flour	300g/ 2 cups	225g/ 1^1/_2 cups	150g/ 1 cup
Milk powder	2 tablespoons 2 tablespoons 2 tablespoons
Bread improver	1 teaspoon	1 teaspoon	1 teaspoon
Gluten flour	2 tablespoons 2 tablespoons 1 tablespoon
Rolled oats	2^1/_2 tablespoons	2 tablespoons 1	^1/_2 tablespoons
Oat bran	2 tablespoons 1	^1/_2 tablespoons	1 tablespoon
Barley bran	2 tablespoons 1	^1/_2 tablespoons	1 tablespoon
Tandaco Yeast	1^1/_2 teaspoons	1^1/_2 teaspoons	1^1/_2 teaspoons

SETTING: WHOLEWHEAT: Light, Medium or Dark.

Sunflower & Oatmeal Bread

INGREDIENTS: 1.25kg 1kg 750g

Water 450ml 355ml 290ml
Oil 2 tablespoons 2 tablespoons 1			^1/_2 tablespoons
Salt 2 teaspoons 2 teaspoons 1			^3/_4 teaspoons
Sugar	2 teaspoons 2 teaspoons 1 teaspoon
Honey 2 tablespoons 2 tablespoons 1			^1/_2 tablespoons
Bread flour 450g/ 3 cups	375g/ 2	^1/_2 cups	300g/ 2 cups
Wholemeal plain flour	300g/ 2 cups	225g/ 1^1/_2 cups	150g/ 1 cup
Milk powder	2 tablespoons 2 tablespoons 2 tablespoons
Bread improver	1 teaspoon	1 teaspoon	1 teaspoon
Gluten flour	2 tablespoons 2 tablespoons 1 tablespoon
Oatmeal	90g/ ^3/_4 cup	60g/ ^1/_2 cup	40g/ ^1/_3 cup
Cracked sunflower seeds	60g/ ^1/_2 cup	50g/ 1/3 cup	35g/ ^1/_4 cup
Tandaco Yeast	1^1/_2 teaspoons	1^1/_2 teaspoons	1^1/_2 teaspoons

SETTING: WHOLEWHEAT: Light, Medium or Dark.

Soy & Linseed Bread

INGREDIENTS: 1.25kg 1kg 750g

Water 470ml 375ml 310ml
oil 2	12 tablespoons 2	12 tablespoons 2 tablespoons
Salt 1	12 teaspoons 1	12 teaspoons 1 teaspoon
Sugar 2	12 tablespoons 2 tablespoons		1 tablespoon
Bread flour	375g/ 2^1/_2 cups	300g/ 2 cups	225g/ 1^1/_2 cups
Wholemeal plain flour	375g/ 2^1/_2 cups	300g/ 2 cups	225g/ 1^1/_2 cups
Milk powder	2 tablespoons	2 tablespoons	2 tablespoons
Bread improver	1 teaspoon	1 teaspoon	1 teaspoon
Gluten flour	2 tablespoons	2 tablespoons	1 tablespoon
Soy flour	3 tablespoons	2^1/_2 tablespoons 2 tablespoons
Soy grits	3 tablespoons	2^1/_2 tablespoons 2 tablespoons
Linseeds	3 tablespoons	2^1/_2 tablespoons 2 tablespoons
Tandaco Yeast	1^1/_2 teaspoons 1	12 teaspoons 1	12 teaspoons

SETTING: WHOLEWHEAT: Light, Medium or Dark.

Rapid

Bread

Basic White Loaf

PROCEDURE

1. Place ingredients into bread pan in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Lock the bread pan into position in the baking chamber and close the lid.
4. Press SELECT button to the desired setting as specified in recipes below.
5. Press LOAF button to 1kg or 750g setting if required.
6. Press CRUST button to Dark or Light setting if required.
7. Press START/Stop button.
   After baking, press Start/STOP button. Remove bread from oven and bread pan. Cool on rack.

Close-up of a wooden loaf with sliced bread and strawberries, no visible text or symbols

The recipes in this section have been developed to produce a loaf of bread similar in volume to that of bread made on any of the longer bread cycles. Unless otherwise stated, all of the bread recipes can be baked on this cycle, however the volume will be slightly reduced and the texture a little more dense.

CHART SHOWING SEQUENCE FOR BASIC WHITE RAPID SETTING

750g LIGHT 1st knead 2nd knead Rise Bake Total cycle time: 1.42hrs
750g MEDIUM 1st knead 2nd knead Rise Bake Total cycle time: 1.42hrs
750g DARK 1st knead 2nd knead Rise Bake Total cycle time: 1.42hrs
1kg LIGHT 1st knead 2nd knead Rise Bake Total cycle time: 1.44hrs
1kg MEDIUM 1st knead 2nd knead Rise Bake Total cycle time: 1.44hrs
1kg DARK 1st knead 2nd knead Rise Bake Total cycle time: 1.44hrs
1.25kg LIGHT 1st knead 2nd knead Rise Bake Total cycle time: 1.48hrs
1.25kg MEDIUM 1st knead 2nd knead Rise Bake Total cycle time: 1.48hrs
1.25kg DARK 1st knead 2nd knead Rise Bake Total cycle time: 1.48hrs

The Light, Medium and Dark Crust colour is automatically determined by temperature not time. NOTE!

Basic White Rapid Bread

INGREDIENTS: 1.25kg 1kg 750g

Water 470ml 375ml 310ml

Oil 2 12 tablespoons 2 12 tablespoons 2 tablespoons

Salt 1 teaspoons 1 teaspoons 1 teaspoon

Sugar 2 tablespoons 2 tablespoons 2 tablespoon

Bread flour 750g/5 cups 600g/4 cups 450g/3 cups

Milk powder 2 tablespoons 2 tablespoons 2 tablespoons

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Tandaco Yeast 2 teaspoons 2 teaspoons 1^3/4 teaspoons

SETTING: RAPID: Light, Medium or Dark.

Wholewheat Rapid

CHART SHOWING SEQUENCE FOR WHOLE WHEAT RAPID SETTING

750g LIGHT	1st knead	2nd knead	Rise	Bake	Total cycle time: 2.17hrs
750g MEDIUM	1st knead	2nd knead	Rise	Bake	Total cycle time: 2.17hrs
750g DARK	1st knead	2nd knead	Rise	Bake	Total cycle time: 2.17hrs
1kg LIGHT	1st knead	2nd knead	Rise	Bake	Total cycle time: 2.20hrs
1kg MEDIUM	1st knead	2nd knead	Rise	Bake	Total cycle time: 2.20hrs
1kg DARK	1st knead	2nd knead	Rise	Bake	Total cycle time: 2.20hrs
1.25kg LIGHT	1st knead	2nd knead	Rise	Bake	Total cycle time: 2.25hrs
1.25kg MEDIUM	1st knead	2nd knead	Rise	Bake	Total cycle time: 2.25hrs
1.25kg DARK	1st knead	2nd knead	Rise	Bake	Total cycle time: 2.25hrs

The Light, Medium and Dark Crust colour is automatically determined by temperature not time.

Wholemeal Rapid Bread

INGREDIENTS: 1.25kg 1kg 750g

Water 500ml 300ml 300ml

Oil 2 12 tablespoons 2 tablespoons 1 tablespoons

Salt 1 14 teaspoons 114 teaspoons 114 teaspoon

Sugar 3 tablespoons 3 tablespoons 2 12 tablespoon

Wholemeal plain flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Milk powder 2 tablespoons 2 tablespoons 2 tablespoons

Bread improver 1 teaspoon 1 teaspoon 1 teaspoon

Gluten flour 2 tablespoons 2 tablespoons 1 tablespoon

Tandaco Yeast 2 teaspoons 2 teaspoons 1^3 / 2 teaspoons

SETTING: WHOLEWHEAT RAPID: Light, Medium or Dark.

Dough

When the dough cycle is complete, remove the dough onto a lightly floured surface and knead for 1 minute by hand into a well-rounded form. Shape the dough following the recipe instructions.

CHART SHOWING SEQUENCE FOR DOUGH

DOUGH

1stknead

2ndknead

1strise

Total Cycle Time: 1.10hrs

PROCEDURE

1. Place ingredients into the bread pan, in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Lock the bread pan into position in the baking chamber and close the lid.
4. Press SELECT button to - 12- 'Dough'.
5. Press START/Stop button.

At the end of the program, press Start/STOP button. Remove bread pan from the baking chamber and remove dough from the bread pan. Dough is now ready for hand shaping, rising and baking.

MAKE A MASTER DOUGH

White Bread Dough

INGREDIENTS:

Full-cream milk, scalded and cooled 330ml

Egg yolk 1 x 60g

Butter or oil 1 12 tablespoons

Salt 1 teaspoon

Sugar 1 12 tablespoons

Bread flour 525g / 3 12 cups

Bread improver 1 teaspoon

Tandaco Yeast 2 14 teaspoons

SETTING: DOUGH

Close-up of golden-brown baked pastries with visible peas and sesame seeds, arranged on a plate (no text or symbols)

Sweet Dough

INGREDIENTS:

Water 290ml

Egg, lightly beaten 1 x 60g

Butter or Oil 2 tablespoons

Salt 1 teaspoon

Sugar 2 tablespoons

Bread flour 525g / 3 1/2 cups

Milk powder 3 tablespoons

Bread improver 1 teaspoon

Tandaco yeast 2 ^1/4 teaspoons

SETTING: DOUGH

Wholemeal Dough

INGREDIENTS:

Water 310ml

Oil 2 tablespoons

Salt 1 teaspoon

Sugar 2 tablespoons

Wholemeal plain flour 450g/3 cups

Gluten flour 2 tablespoons

Bread improver 1 teaspoon

Milk powder 2 tablespoons

Tandaco Yeast 2 14 teaspoons

SETTING: DOUGH

Multigrain Dough

INGREDIENTS:

Water 320ml

Oil 2 tablespoons

Salt 1 teaspoon

Sugar 2 tablespoons

Bread flour 300g/2 cups

Wholemeal plain flour 150g/1 cup

Gluten flour 3 teaspoons

Bread improver 1 teaspoon

Milk powder 1 12 tablespoons

Sunflower seeds 3 tablespoons

Kibble wheat 3 tablespoons

Whole linseeds 2 tablespoons

Sesame seeds 2 tablespoons

Cracked buckwheat 1 tablespoon

Tandaco Yeast 2 14 teaspoons

SETTING: DOUGH

SHAPING IDEAS FOR MASTER DOUGHS:

Bread Rolls

1. Take a quantity of one of the Master dough recipes.
2. Divide dough into 16 equal pieces. Knead each piece and shape into a round.
3. Place rolls together on a lightly greased baking tray.
4. Loosely cover rolls with lightly greased plastic food wrap and stand in a warm area for 30 minutes or until doubled in size.
5. Remove plastic wrap, brush tops of rolls with milk.
6. Bake in a preheated oven at 200°C for 12-15 minutes or until cooked and golden brown.

Sticky Cinnamon Rolls

1. Take a quantity of Sweet Dough.
2. Roll dough out to a 40cm x 38cm square. Melt 3 tablespoons of butter. Brush half over dough. Combine 4 tablespoons brown sugar, 70g/ ^1/2 cup finely chopped pecan nuts with 1 ^1/2 tablespoons ground cinnamon and sprinkle over rolled out dough.
3. Drizzle remaining melted butter over sugar mixture. Roll up widthwise and cut into 2cm thick slices.
4. Place on a greased baking tray, 5cm apart. Loosley cover with lightly greased plastic food wrap and stand in a warm area for 20 minutes or until doubled in size. Remove plastic wrap.
5. Bake in a preheated oven at 180°C for 25-30 minutes or until golden brown.
6. Brush with GELATINE GLAZE (recipe on page 58) whilst still hot, then drizzle with VANILLA GLAZE (recipe on page 58)

Wholewheat Honey Rolls

1. Replace the sugar in the Wholemeal Dough with 3 tablespoons honey.
2. Divide completed dough into 12 equal pieces. Knead each piece and shape into rounds.
3. Place rolls close together on a lightly greased baking tray.
4. Loosley cover rolls with lightly greased plastic food wrap and stand in a warm area for 50-60 minutes or until doubled in size.
5. Remove plastic wrap, brush tops of rolls with milk.
6. Bake in a preheated oven at 2001C for 12-15 minutes or until cooked and golden brown.
7. Brush with GELATINE GLAZE (recipe on page 58) while still hot, if desired.

Doughnuts

1. Take a quantity of Sweet Dough.
2. Turn out onto a lightly floured surface, roll out to 1 cm thickness. Cut into 5.5 cm rounds, using a pastry cutter.
3. Place a teaspoon of strawberry jam on half the rounds, top with remaining rounds. Press edges together with fingers and place onto greased trays. Cover with plastic food wrap and stand in a warm area until doubled in size. Remove plastic wrap.
4. Cook doughnuts in hot oil, a few at a time until golden brown and cooked through. Drain on absorbent paper.
5. Combine ^1/3 cup sugar with 1 tablespoon of ground cinnamon. Toss hot Doughnuts in sugar mixture. Serve while still warm.

TIP! when handshaping dough for rolls, weigh each piece of dough for more evenly sized results.

Apple Twist

1. Take a quantity of Sweet Dough.
2. Roll dough out into a 30 cm x 50 cm rectangle. Cut into 4 strips lengthwise.
3. Combine 300g can of pie apples, 4 tablespoons mixed dried fruit with 4 tablespoons of desiccated coconut then spoon down the centre of each strip. Fold in half lengthwise and seal edges by pressing together. Roll into a sausage shape.
4. Twist 2 strips together and place on a greased baking tray. Repeat with remaining strips.
5. Loosely cover lightly with greased plastic food wrap and stand in a warm area for 20 minutes or until doubled in size. Remove plastic wrap.
6. Bake in a preheated oven at 180°C for 20-25 minutes or until golden brown.
7. Slide twists onto a cake cooler. Brush with GELATINE GLAZE (recipe on page 58) whilst still hot. Stand for 5-10 minutes before serving.

Hot Cross Buns

1. Include 1 tablespoon of ground cinnamon and 1 tablespoon ground mixed spice with dry ingredients when making the Sweet Dough recipe.
2. At the beep add 100g/ 1cup sultanas and 45g/ ^1/4 cup mixed peel.
3. Divide dough into 18 pieces and shape into rounds. Place close together on a greased baking tray.
4. Loosley cover with lightly greased plastic food wrap and leave to stand in a warm area for 20 minutes or until doubled in size.
5. Blend together 2 tablespoons of water and 40g/ ^1/_4 cup plain flour until a smooth batter is formed. Spoon into a piping bag fitted with a small piping nozzle. Remove plastic wrap from rolls and pipe a cross onto each bun.
6. Bake in a preheated oven 190°C for 15-12 minutes or until golden brown.
7. Slide buns from baking tray onto a cake cooler. If desired, brush HOT CROSS BUN GLAZE (recipe on page 58) over hot buns. Stand 5-10 minutes before serving.

TIP: When handshaping dough for rolls, weigh each piece of dough for more evenly sized results.

Ham and Pickle Scrolls

1. Roll out half a quantity of Multigrain Dough to a rectangle approximately 25 cm x 40 cm. Measure half way across the width, lightly score with the point of a knife, down the entire length of the dough.
2. Spread 3 tablespoons of Mustard Pickles down one side of the score mark. Top with 3 slices of sandwich ham, cutting and overlapping to fit this area.
3. Roll up the dough lengthwise, as for a Swiss Roll, to encase the filling. Turn dough over and repeat with the same quantities of pickles and ham on the opposite half. Then roll dough in the same manner to reach opposite roll.
4. Trim the ends, then cut into 2.5cm slices. Place slices, cut side upwards, onto a lightly greased baking tray.
5. Cover with plastic food wrap and allow to stand in a warm area until doubled in size. Remove plastic wrap. Brush with milk.
6. Bake at 190°C for 20-25 minutes or until cooked and golden brown.

Pizza

The Dough setting is suitable for all your favourite pizza and focaccia recipes.

CHART SHOWING SEQUENCE FOR PIZZA DOUGH

PIZZA 1st 2nd 1st Total Cycle Time: 45min DOUGH knead knead rise

PROCEDURE

1. Place ingredients into the bread pan, in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Lock the bread pan into position in the baking chamber and close the lid.
4. Press SELECT button to - 11 - 'Pizza Dough'.
5. Press START/Stop button.

At the end of the program, press START/Stop button. Remove bread pan from the baking chamber and remove dough from the bread pan. Dough is now ready for handshaping, rising and baking.

Doughs

Pizza Dough

INGREDIENTS:

Water 200ml

Olive oil 1 tablespoon

Salt 1 teaspoon

Bread flour 375g/2

Tandaco Yeast 1

^1/_2 cups

^3/_4 teaspoons

SETTING: DOUGH

SUGGESTED TOPPINGS

Tomato paste, mushrooms, capsicums, onions, tomatoes, capers, pineapple pieces, olives, herbs, salami, ham, anchovies, sardines, cheese (i.e. grated mozzarella, Parmesan).

Handshaping

1. Roll dough on a lightly floured surface into a 25cm round for a thick based pizza or into 2 x 20cm rounds for a thinner based pizza.
2. Place onto a lightly greased baking tray. Spread or sprinkle pizza with selected pizza toppings.
3. Bake in a preheated oven at 200°C for 12-15 minutes or until base is cooked and topping heated through.

Focaccia

INGREDIENTS:

Water 250ml

Olive oil 2 tablespoons

Salt 1 teaspoon

Sugar 2 teaspoons

Bread flour 450g/3 cups

Tandaco Yeast 2 teaspoons

SETTING: DOUGH

TOPPING

Olive oil 3 tablespoons

Rock salt 3 tablespoons

Black Olives, sliced 4 tablespoons

Handshaping

For a thick Focaccia

1. Press dough into a lightly greased 19cm x 29cm lamington pan.
2. Loosley cover with lightly greased plastic food 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 200°C for 30-25 minutes or until golden brown.

For a thinner Focaccia

1. Roll dough on a lightly greased baking tray until 2cm thick. Prepare as for a thick Focaccia.

Just

If you love the taste of freshly baked bread you'll love the taste and flavour of homemade jam using the Bread Master Big Loaf.

CHART SHOWING SEQUENCE FOR JAM

JAM Preheat Knead (mix) Total cycle Time: 1.20 hrs

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

'Jam Setta' is a jam setting mixture. It contains the ingredient 'pectin' which is a naturally occurring substance found in fresh fruit. It is this pectin in fruit which when cooked produces a gel. The addition of 'Jam Setta' in our recipes ensure a thicker setting action occurs. This product is available at most supermarkets in 50g sachets.

New Zealand only:

Substitute the ‘Jam Setta’ quantities in the recipes with ‘King Jam Setting Mix’.

Jam

Jam Cycle Instructions

For Best Results:

• Always use the exact amount of sugar, fruit and Jam Setta. Do not reduce sugar stated in recipes or use substitutes.
- Use only fresh, ripe fruit for best flavour and natural pectin level.
- Do not puree fruit. Jam should contain pieces of fruit. Fruit can be chopped with a food processor, using a pulse action.
- Recipes should not exceed 3^1/2 cups.
- Weigh fruit after slicing.
- Remove stems or pits from fruit before slicing.

PROCEDURE

1. With kneading blades in position inside the bread pan, add the chopped fruit to the bread pan. Add the remaining ingredients.
2. Insert bread pan into the Bread Master Big Loaf and close lid.
3. Press SELECT button to -8 - 'Jam'.
4. Press START/STOP button.
5. The Bread Master Big Loaf will preheat for 15 minutes before any movement occurs in the pan. After pre-heating, the jam will be heated and mixed for approximately 65 minutes. The entire cycle takes 1.20 hours.
6. The Bread Master Big Loaf will beep when the cycle is complete.
7. Press Start/STOP button, use OVEN MITTS to remove the bread pan.
8. Pour the hot jam into warm, dry, sterilized jars, leaving 1.25 cm from the top of the jar. Seal immediately and label. Jam will thicken upon cooling and storage.

Preparation of Jars for Jam

Soak jars in warm water until label is easy to remove. Remove any wet cardboard liners form lids of jars. Wash jars and lids well 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.

The Preset timer cannot be used for the jam selection

Mized Berry Jam

INGREDIENTS:

Strawberries, hulled &

chopped 250g

Blackberries 125g

Raspberries 125g

Sugar 1 23 cups

Lemon juice 2 tablespoons

Jam Setta 2 teaspoons

SETTING: JAM

Mango & Peach Jam

INGREDIENTS:

Peaches, deseeded &

chopped finely 250g

Mango flesh, finely

chopped 250g

Sugar 1 12 cups

Lemon juice 2 tablespoons

Jam Setta 2 teaspoons

SETTING: JAM

Spiced Pear & Plum Jam

INGREDIENTS:

Plums, deseeded & finely

chopped 250g

Pears, peeled & finely

chopped 250g

Sugar 1 23 cups

Mixed spice 14 teaspoon

Lemon juice 2 tablespoons

Jam Setta 2 teaspoons

SETTING: JAM

Tomato & Pineapple Jam

INGREDIENTS:

Tomatoes, peeled, seeded &

finely chopped 300g

Pineapple flesh, finely

chopped 200g

Sugar 1 12 cups

Lemon juice 2 tablespoons

Jam Setta 2 teaspoons

SETTING: JAM

Strawberry Jam

INGREDIENTS:

Strawberries, hulled &

chopped 500g

Sugar 1 23 cups

Lemon juice 2 tablespoons

Jam Setta 2 teaspoons

SETTING: JAM

Plum Jam

INGREDIENTS:

Blood plums, peeled

deseeded & chopped 600g

Sugar 1 12 cups

Lemon juice 2 tablespoons

Jam Setta 2 teaspoons

SETTING: JAM

Apricot & Pineapple Jam

INGREDIENTS:

Dried apricots, roughly chopped 300g

Pineapple flesh, finely chopped 200g

Sugar 1 12 cups

Lemon juice 2 tablespoons

Jam Setta 2 teaspoons

SETTING: JAM

Two Fruit Marmalade

INGREDIENTS:

Oranges, sliced thinly 425g

Lemons, sliced thinly 125g

Sugar 1 ^2/_3 cups

Lemon juice 2 tablespoons

Jam Setta 2 teaspoons

SETTING: JAM

Create your own jam recipes

INGREDIENTS:

500g chopped fruit of your choice

1^1/2 to 1^2/3 cups of sugar, depending on the pectin level of the fruit

2 tablespoons lemon juice

2 teaspoons Jam Setta

SETTING: JAM

NOTE!

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.

NOTE!

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 Start/STOP button then complete the bottling procedure.

Glazes

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

GLAZES

PROCEDURE

Place glaze ingredients into a small mixing bowl and combine well. When bread has finished baking, press Start/STOP. Remove bread from Breadmaster Big Loaf and bread pan. Cool on rack.

Chocolate Glaze

2 tablespoons butter or margarine, melted

^2/_3 cup icing sugar

1 tablespoon cocoa

^1/_2 teaspoon vanilla essence

1 tablespoon milk

Combine ingredients until smooth and thin enough to drizzle.

Hot Cross Bun & Brown Bun Glaze

^1/_2 cup icing sugar

^1/_4 teaspoon allspice

^1/_4 teaspoon ground cinnamon

1 tablespoon water

Combine ingredients until smooth and thin enough to drizzle.

Citrus Glaze

½ cup icing sugar

1 teaspoon grated lemon rind

1 teaspoon grated orange rind

1 tablespoon lemon or orange juice

Combine ingredients until smooth and thin enough to drizzle.

&

Butters

Vanilla Glaze

^1/_2 cup icing sugar

^1/_2 teaspoon vanilla essence

2 teaspoons milk

Combine ingredients until smooth and thin enough to drizzle.

Gelatine Glaze

3 tablespoons water

1 12 tablespoons sugar

3 teaspoons gelatine

Place ingredients in a small saucepan, stir over a low heat until sugar and gelatine dissolves. Brush over hot bread.

Egg Glaze/Seeds on Top

1 x 60g egg, lightly beaten

2-3 tablespoons water

Seeds, eg. poppy, sesame, etc

Combine egg and water until smooth. Do not whisk. Open the lid at 15 minutes before the end of the baking cycle, brush glaze over bread. Sprinkle with seeds if desired. Close the lid.

ICING

Coconut Icing

125g/ ^3/_4 cup icing sugar
3 teaspoons butter
1/2 teaspoon vanilla essence
4 tablespoons desiccated coconut
3-4 tablespoons hot water

Combine icing sugar, butter, vanilla essence, coconut and enough water to mix to a thin consistency. Spread icing on buns etc. while they are still warm.

BUTTERS

PROCEDURE

Place ingredients into a small mixing bowl and combine well.

Spread over sliced bread.

Ginger-Pecan Butter

125g butter
1^1/2 tablespoons ground ginger
^1/3 cup pecans, finely ground
1 tablespoon brown sugar
^1/2 teaspoon allspice

Garlic Butter

125g butter, softened

2 garlic cloves, crushed

Salt & pepper

Lemon Butter

125g butter, softened
2 teaspoons lemon juice
1 teaspoon finely grated lemon rind
Cayenne pepper

Herb Butter

125g butter, softened
2 tablespoons finely chopped fresh herbs
eg., parsley, chives, rosemary, basil
Salt and pepper

Mustard Butter

125g butter, softened
3 tablespoons prepared mustard
^1/_2 teaspoon black pepper

YeastFree and Muffin B

e Breads

CHART SHOWING SEQUENCE FOR YEAST FREE

YEAST FREE 1st 2nd 1st Total cycle time: knead knead rise 1.44 hrs

All recipes use local Australian ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales) for accuracy. There will be a weight variance in each baked loaf in this section.

NOTE!

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

NOTE!

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

Yeast Free Bread is a simple bread and is made using baking powder as the main raising agent (it does not have the same strength as yeast). The following recipes will give Damper or Muffin-Style Breads, which will be heavy in texture and not as highly risen as yeasted breads.

To ensure a well baked loaf is achieved, check the dough in the first five minutes of kneading. If the dough is too slack and running down onto the base of the pan, add small amounts of flour or bread mix to ensure the dough forms into a round ball. If the dough is too slack it may give the baked loaf the appearance of being overcooked/laminated on the base and having a heavy, doughy top. If the dough is too dry just add 1-2 teaspoons of water extra.

Plain Yeast Free Breads

PROCEDURE

1. Add liquid ingredients to bread pan.
2. Sift dry ingredients and add to bread pan. Lock bread pan into baking chamber.
3. Press SELECT button to - 7 - 'Yeast Free Bread'. Use 1.25kg loaf size and Medium crust colour.
4. Press START/Stop button.
5. With machine still running, use a plastic spatula to scape mixture from the sides, corners and base of bread pan.
6. After ingredients have mixed together well, close the lid and leave Bread Master Big Loaf to complete cycle.

When baking is complete, press Start/STOP button. Remove bread from Bread Master Big Loaf and bread pan. Cool on rack

Plain White Damper

Liquid Ingredients

Water 390ml

Oil 3 tablespoons

Dry Ingredients

Bread flour 675g/4 12 cups

Bread improver 1 teaspoon

Sugar 2 tablespoons

Salt 1 teaspoon

Milk powder 2 tablespoons

Baking powder 6 12 teaspoons

SETTING: YEAST FREE

Flavoured Yeast Free Breads

PROCEDURE

1. Add liquid ingredients to bread pan.
2. Sift dry ingredients and add to bread pan. Lock bread pan into baking chamber.
3. Press SELECT button to -7 - 'Yeast Free'.
4. Press START/Stop button
5. With machine still running, add Additions. Use a plastic spatula to scrape mixture from the sides, corners and base of bread pan.
6. When ingredients have mixed together well, close the lid and leave Bread Master Big Loaf to complete cycle.

After baking is complete, press Start/STOP button. Remove bread from Bread Master Big Loaf and bread pan. Cool on rack.

Sun Dried Tomato & Pesto Bread

Liquid Ingredients

Full-cream milk 250ml

Oil from sun dried

tomatoes 3 tablespoons

Eggs 3 x 60g

Bottled Pesto 4 tablespoons

Dry Ingredients

White bread flour 225g/1 12 cups

Self raising flour 225g/1½ cups

Sugar 3 tablespoons

Bread improver 1 teaspoon

Salt 1 teaspoon

Baking powder 3 teaspoons

Bicarbonate of soda 1 teaspoon

Additions

Bottled sun dried

tomatoes, well drained

& chopped 5 tablespoons

SETTING: YEAST FREE

Fresh Herb & Cheese bread

Liquid Ingredients

Buttermilk	520ml
Garlic oil	2 tablespoons
Eggs 3 x 60g
Wholegrain mustard	3 tablespoons

Dry Ingredients

White bread flour 675g/4 1/2 cups

Bread improver 1 teaspoon

Salt 1 12 teaspoon

Baking powder 3 teaspoons

Bicarbonate of soda 1 teaspoon

Additions

Grated tasty cheese 95g/ ^1/2 cup

Chopped fresh herbs 5 tablespoons

SETTING: YEAST FREE

Apricot & Macadamia Muffin Bread

Liquid Ingredients.

Full-cream milk 60ml

Natural yogurt 3 tablespoons

Eggs 2 x 60g

Orange marmalade 2 tablespoons

Dry Ingredients

White bread flour 225g/1 12 cups

Self-raising flour 265g/1 ^3/_4 cups

Bread improver 1 teaspoon

Sugar 165g/ ^3/_4 cup

Baking powder 3 teaspoons

Chopped Macadamia

nuts 5 tablespoons

Additions

Chopped dried

apricots 125g/ ^3/_4 cup

Boiling water 185ml

Bicarbonate of soda 1 teaspoon

Combine apricots, water and bicarbonate of soda, allow to cool before making bread.

SETTING: YEAST FREE

Rye & Sultana bread

Liquid Ingredients

Buttermilk	500ml/ 2 cups
Treacle	6 tablespoons
Balsamic vinegar	1 teaspoon

Dry Ingredients

White bread flour 150g/1 cup

Wholemeal plain flour 150g/1 cup

Rye flour 140g/1 cup

Bread improver 1 teaspoon

Salt 1 teaspoon

Bicarbonate of soda 2 teaspoons

Additions

Sultanas 140g/ ^3 / cup

SETTING: YEAST FREE

Soda Bread

Liquid Ingredients

Buttermilk	625ml/ 2 ^1/2 cups
Oil	3 tablespoons

Dry Ingredients.

Bread flour	675g/ 4^1/_2 cups
Bread improver 1 teaspoon
Salt	1 teaspoon
Bicarbonate of soda 1 teaspoon
Baking powder 3 teaspoons

SETTING: YEAST FREE

Pumpkin Orange & Prune Muffin Bread

Liquid Ingredients

Full-cream milk 100ml
Butter, melted	4 tablespoons
Cooked mashed pumpkin	280g/1 cup
Eggs 3 x 60g

Dry Ingredients

Bread flour	187g/ 1^1/_4 cups
Self-raising flour 225g/ 1	^1/_2 cups
Bread improver 1 teaspoon
Baking powder 2 teaspoons
Bicarbonate of soda	^3/_4 teaspoon
Sugar 250g/ 1 cup
Mixed spice	2 teaspoons
Grated orange rind	1 tablespoon

Additions

Chopped prunes

175g/ 1 cup

SETTING: YEAST FREE

Banana & Date Muffin Bread

Liquid Ingredients

Full-cream milk 100ml

Butter, melted 4 tablespoons

Mashed banana 265g/1 cup

Eggs 3 x 60g

Dry Ingredients

Bread flour 190g/1 14 cups

Self- raising flour 225g/1 1/2 cups

Bread improver 1 teaspoon

Brown sugar 220g/1 14 cups

Baking powder 2 teaspoons

Bicarbonate of soda ^3/_4 teaspoon

Mixed spice 1 tablespoon

Additions

Chopped dates 80g/ ^1/_2 cup

SETTING: YEAST FREE

Gluten Free

Breads

All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales) for accuracy. The weight of the baked bread in this section will be more than that of the Wheat Bread, due to the ingredient properties used in each recipe.

Your Breville Bread Master Big Loaf has been developed to make Gluten Free Bread with ease. The following recipes have been developed without using any grains or ingredients that contain gluten. Therefore, these recipes are suitable for people with specific food allergies or intolerances.

Making gluten free bread is different from traditional baking, therefore it is important to carefully read the following information:

• Always use the ingredients specified in recipes for successful gluten free baking.
- For information on the availability of gluten free ingredients (such as Guar or Xanthan gum) contact the Coeliac Society in your state.
- 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 to strengthen the dough to rise better.

• 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 powder can also be used as a substitute and will give a pleasant flavour.
• Follow the directions for each recipe carefully. As the preparation is different from automatic bread making the preset timer cannot be used when making these recipes.

PLAIN GLUTEN FREE BREADS

PROCEDURE

1. Mix liquid ingredients together in a 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.
3. Spoon dough into bread pan, pressing down with a spatula after each spoonful, to eliminate air bubbles. Lock bread pan into baking chamber.
4. Press SELECT button to - 1 - 'Basic Bread'
5. Press LOAF button to 1kg loaf size.
6. Press CRUST button to Dark or Light setting if required.
7. Press START/Stop button.
   After baking, press Start/STOP button. Remove bread from Bread
   Master Big Loaf and bread pan. Cool on rack.

Brown and White Rice Bread

Liquid Ingredients

Water 450ml

Oil 3 tablespoons

Eggs 3 x 60g

Vinegar 1 teaspoon

Dry Ingredients

White rice flour 405g/2 14 cups

Brown rice flour 180g/ 1 cup

Guar gum 1 12 tablespoons

Sugar 3 tablespoons

Salt 1 12 teaspoons

Milk powder 3 tablespoons

Tandaco yeast 2 teaspoons

SETTING: BASIC : Medium

LOAF SIZE: 1kg

Mock Light Rye Bread

Liquid Ingredients

Water 450ml

Oil 3 tablespoons

Eggs 3 × 60g

Vinegar 1 teaspoon

Dry Ingredients

White rice flour 405g/2 1/4 cups

Brown rice flour 180g/ 1 cup

Guar gum 1 12 tablespoons

Dark brown sugar 4 tablespoons

Salt 1 12 teaspoons

Milk powder 3 tablespoons

Carraway seeds 2 tablespoons

Tandaco yeast 2 teaspoons

SETTING: BASIC : Medium

LOAF SIZE: 1kg.

Flavoured Gluten Free Breads

PROCEDURE

1. Mix liquid ingredients together in a 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.
3. Spoon dough into bread pan, pressing down with a spatula after each spoonful, to eliminate air bubbles. Lock bread pan into baking chamber.
4. Press SELECT button to - 1- 'Basic Bread'
5. Press LOAF button to 1kg.
6. Press CRUST button to 'Dark' or 'Light' setting if required.
7. Press START/Stop button.
   After baking, press Start/STOP button. Remove bread from Bread Master Big
   Loaf and bread pan. Cool on rack.

Spicy Sultana Bread

Liquid Ingredients

Water 450ml

Oil 3 tablespoons

Eggs 3 × 60g

Vinegar 1 teaspoon

Dry Ingredients

White rice flour 405g/2 14 cups

Brown rice flour 180g/ 1 cup

Guar gum 1 12 tablespoons

Sugar 3 tablespoons

Salt 1 12 teaspoons

Milk powder 3 tablespoons

Mixed spice 3 teaspoons

Tandaco yeast 2 teaspoons

Additions

Sultanas 130g/ ^3/_4 cup

SETTING: BASIC : Medium.

LOAF SIZE: 1kg

Cheesy Cheddar Bread

Liquid Ingredients

Water 400ml

Oil 1 tablespoon

Eggs 3 × 60g

Vinegar 1 teaspoon

Dry Ingredients

White rice flour 405g/2 1/4 cups

Brown rice flour 180g/ 1 cup

Guar gum 1 12 tablespoons

Sugar 3 tablespoons

Salt 1 teaspoon

Milk powder 3 tablespoons

Tandaco yeast 2 teaspoons

Additions

Grated Cheddar

cheese 180g/ 1^1/2 cups

SETTING: BASIC : Light, Medium or Dark.

LOAF SIZE: 1kg

Close-up of a plated dish featuring pasta, lettuce, and herbs in bowls (no visible text or symbols)

Pasta

Dough

Pasta Dough

INGREDIENTS

Water 220ml

Olive Oil 1 tablespoon

Salt 1

1/2 teaspoons

Plain flour 300g/ 2 cups

Semolina 170g/ 1 cup

SETTING: PASTA

Egg Pasta Dough

INGREDIENTS

Eggs, lightly beaten 5 x 60g

Olive Oil 1 tablespoon

Salt 1 teaspoon

Plain flour 300g/2 cups

Semolina 170g/ 1 cup

SETTING: PASTA

Tomato Pasta

INGREDIENTS

Water 100ml

Tomato paste 2 tablespoons

Eggs, lightly beaten 3 x 60g

Olive Oil 1 tablespoon

Salt 1 teaspoon

Plain flour 300g/ 2 cups

Semolina 170g/ 1 cup

PROCEDURE:

1. Place ingredients into bread pan, in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Lock the bread pan into position in the baking chamber and close the lid.
4. Press the SELECT button to - 10 - 'Pasta'.
5. Press START/Stop button.
6. At the end of the program, press Start/STOP. Remove bread pan from the baking chamber and remove Pasta dough. Dough is now ready for hand shaping or placing through a Pasta Extruder.

NOTE!

If the pasta dough appears too sticky or soft, knead dough with additional flour until dough is smooth to touch.

Lamb and Coriander Ravioli

INGREDIENTS

Pasta dough 1 Qty

Lamb filling

Lean lamb mince 315g

Minced garlic 1 teaspoon

Grated fresh

Parmesan cheese 1 tablespoon

Finely chopped

fresh coriander 1 teaspoon

Ground nutmeg 14 teaspoon

Freshly ground

black pepper 14 teaspoon

Handshaping:

Divide dough into two equal portions. Roll out each portion to a square approximately 30cm x 30cm,

Place filling ingredients in a mixing bowl, mix well to combine.

Place teaspoons of filling 5cm apart over one of the 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.

Cook ravioli in boiling water (several pieces at a time) in a large saucepan for 5 minutes or until just tender. Using a slotted spoon drain the ravioli and transfer to serving bowls. Serve tossed with your favourite sauce.

Gnocchi

INGREDIENTS

Potatoes, peeled,

boiled, well drained

and mashed 500g

Butter 1 tablespoon

Plain flour 200g/1 13 cups

Eggs, lightly beaten 2 x 60g

Salt 1 teaspoon

Freshly ground

black pepper 1 teaspoon

Pumpkin Gnocchi

INGREDIENTS

Pumpkin, peeled and

grated 500g

Plain flour 200g/1 13 cups

Eggs, lightly beaten 2 x 60g

Salt 1 teaspoon

Freshly ground

black pepper 1 teaspoon

Snipped fresh chives 2 tablespoons

Handshaping:

Place the dough onto a floured surface, knead lightly then divide into six portions.

Roll each portion into a long sausage shape. Cut into 1.5-2cm pieces and press each piece with the outside of a fork to give the traditional gnocchi pattern.

Cook gnocchi in boiling water (several pieces at a time) for about 3 minutes, or until pieces rise to the surface. Using a slotted spoon, drain the gnocchi and transfer to serving bowls. Serve, tossed with your favourite sauce.

P1 8

Prepackaged

Mixes

White prepackaged bread mix recipes

All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales) for accuracy in producing 1.25kg, 1kg & 750g loaves of bread.

PROCEDURE

1. Place ingredients into bread pan in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Lock the bread pan into position in the baking chamber and close the lid.
4. Press SELECT button to the desired setting as specified in recipes below.
5. Press LOAF button to 1kg or 750g setting if required.
6. Press CRUST button to Dark or Light setting if required.
7. Press START/Stop button.

After baking, press Start/STOP button. Remove bread from Bread Master Big Loaf and bread pan. Cool on rack.

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.

NOTE!

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 mintes 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 up to a tablespoon of bread mix extra. The dough should be forming into a smooth round ball.

Basic or Basic Rapid setting can be used for the white bread mix recipes. However loaves baked on the Basic Rapid will not be as highly risen as those baked on the Basic setting. Light, Medium or Dark crust may be selected as preferred

Defiance White Bread Mix

INGREDIENTS 1.25kg 1kg 750g

Water 410ml 330ml 250ml

Bread mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Defiance yeast 1

1 / 3 teaspoons 1

^1/_3 teaspoons 1

^1/_3 teaspoons

SETTING: BASIC or BASIC RAPID

Light, Medium or Dark.

Kitchen Collection White Bread Mix

INGREDIENTS 1.25kg 1kg 750g

Water 450ml 360ml 270ml

Bread mix 750g/ 5 cups 600g/ 4 cups 450g/ 3cups

Kitchen Collection

yeast 2

^1/_2 teaspoons 2

^1/_2 teaspoons 2 teaspoons

SETTING: BASIC or BASIC RAPID

Light, Medium or Dark.

Lowan Crusty White Bread Mix

INGREDIENTS

1.25kg 1kg 750g

Water 450ml 360ml 270ml

Bread mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Lowan yeast

2 teaspoons

2 teaspoons

1^1/2 teaspoons

SETTING: BASIC or BASIC RAPID

Light, Medium or Dark

BREAD MIXES TIP! Substituting a tablespoon of water with a tablespoon of oil will give a more tender crumb and a browner, crispier crust.

Grain Prepackaged Bread Mixes

All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales) for accuracy in producing 1.25kg, 1kg & 750g loaves of bread.

PROCEDURE

1. Place ingredients into bread pan, in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Lock the bread pan into position in the baking chamber and close the lid.
4. Press SELECT button to desired setting as specified in recipes below.
5. Press LOAF button to the 1kg or 750g setting if required
6. Press CRUST button to Dark or Light if required.
7. Press START/Stop button.
   After baking, press Start/STOP button. Remove bread from Bread Master Big Loaf and bread pan. Cool on rack.

NOTE!

Wholewheat or Wholewheat Rapid setting can be used for grain bread mix unless stated otherwise in recipes. However loaves baked on the Rapid setting will not be as highly risen as those baked on the Wholewheat setting. Light, Medium or Dark crust may be selected as preferred.

TIP! A lighter textured bread can be achieved by using the Basic setting. Substituting a tablespoon of water with a tablespoon of oil will give a more tender crumb and browner crisper crust.

Defiance Grain Bread Mix

INGREDIENTS 1.25kg 1kg 750g

Water 410ml 330ml 250ml

Bread mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Defiance yeast 1

12 teaspoons 1

^1/_2 teaspoons 1

^1/_2 teaspoons

SETTING: WHOLEWHEAT, WHOLEWHEAT RAPID or BASIC

Light, Medium or Dark

Kitchen Collection Grain Bread Mix

INGREDIENTS: 1.25kg 1kg 750g

Water 430ml 340ml 250ml

Bread mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Kitchen Collection

yeast

2½ teaspoons 2

^1/_2 teaspoons 2 teaspoons

SETTING: WHOLEWHEAT, WHOLEWHEAT RAPID or BASIC

Light, Medium or Dark

Lowan Grain Bread Mix

INGREDIENTS: 1.25kg 1kg 750g

Water 450ml 360ml 270ml

Bread mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Lowan Yeast

2 teaspoons

2 teaspoons

1^1/_2 teaspoons

SETTINGS: WHOLEWHEAT, WHOLEWHEAT RAPID or BASIC

Light, Medium or Dark

Wholemeal Prepackaged Bread Mixes

All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales) for accuracy in producing 1.25kg, 1kg & 750g loaves of bread.

PROCEDURE

1. Place ingredients into bread pan, in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Lock the bread pan into position in the baking chamber and close the lid.
4. Press SELECT button to the desired setting as specified in recipes below.
5. Press LOAF button to 1kg or 750g setting if required.
6. Press CRUST button to Dark or Light if required.
7. Press START/Stop button.
   After baking, press Start/STOP. Remove bread from Bread Master Big Loaf and bread pan. Cool on rack.

Wholewheat or Wholewheat Rapid setting can be used for wholemeal bread mix recipes. Light, Medium or Dark crust may be selected as preferred.

NOTE!

Defiance Wholemeal Bread Mix

INGREDIENTS: 1.25kg 1kg 750g

Water 410ml 330ml 250ml

Bread mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Defiance yeast 1 12 teaspoons 1 12 teaspoons 1 12 teaspoons

SETTING: WHOLEWHEAT or WHOLEWHEAT RAPID

Light, Medium or Dark.

Kitchen Collection Wholemeal Bread Mix

INGREDIENTS 1.25kg 1kg 750g

Water 490ml 390ml 290ml

Bread mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Kitchen Collection

yeast 2 ^1/2 teaspoons 2 ^1/4 teaspoons 2 teaspoons

SETTING: WHOLEWHEAT or WHOLEWHEAT RAPID

Light, Medium or Dark

Lowan Wholemeal Bread Mix

INGREDIENTS 1.25kg 1kg 750g

Water 450ml 360ml 270ml

Bread mix 750g/ 5 cups 600g/ 4 cups 450/ 3 cups

Lowan yeast 2 teaspoons 2 teaspoons 1½ teaspoons

SETTING: WHOLEWHEAT or WHOLEWHEAT RAPID

Light, Medium or Dark

Lowan Rye Bread Mix

INGREDIENTS: 1.25kg 1kg 750g

Water 450ml 360ml 270ml

Bread mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Lowan yeast 2 teaspoons 2 teaspoons 1

^1/_2 teaspoons

SETTING: WHOLEWHEAT, WHOLEWHEAT RAPID or BASIC

Light, Medium or Dark.

Fruit Bun Loaf Prepackaged Bread Mixes

All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales) for accuracy in producing 1.25kg, 1kg & 750g loaves of bread.

PROCEDURE

1. Place ingredients into bread pan, in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Lock the bread pan into position in the baking chamber and close the lid.
4. Press SELECT button to the desired setting as specified in the recipes below.
5. Press LOAF button to 1kg or 750g setting if required.
6. Press CRUST button to Dark or Light if required.
7. Press START/Stop button.
   After baking, press Start/STOP button. Remove bread from Bread Master Big Loaf and bread pan.
   Cool on rack.

NOTE!

Sweet, Basic or Basic Rapid setting can be used for fruit bun loaf bread mix recipes. Light, Medium or Dark crust may be selected as preferred. However, due to the higher sugar content provided by the dried fruit it is recommended to use the Medium crust setting.

Defiance Bun Loaf Bread Mix

INGREDIENTS: 1.25kg 1kg 750g

Water 410ml 330ml 250ml

Bread mix 750g/ 5cups 600g/ 4 cups 450g/ 3 cups

Defiance yeast 1½ teaspoons

1^1/2 teaspoons 1^1/2 teaspoons

ADD AT THE BEEP:

Dried fruit 200g/1cup

150g/ ^3 /4 cup 100g/ ^1 /2 cup

SETTING: SWEET: Light, Medium or Dark.

Lowan Fruit Bun Bread Mix

INGREDIENTS: 1.25kg 1kg 750g

Water 450ml 380ml 290ml

Bread mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Lowan yeast 2 teaspoons 2 teaspoons 1

^1/_2 teaspoons

ADD AT THE BEEP:

Dried fruit

150g/ 1cup

100g/ ^3 /4 cup

75g/ 1/2 cup

SETTING: SWEET: Light, Medium or Dark

New Zealand Customers Only

Elfin White Bread Mix

INGREDIENTS: 1.25kg 1kg 750g

Water 410ml 330ml 250ml

Bread mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Elfin yeast 2 teaspoons 1

^3/_4 teaspoons

1½ teaspoons

SETTING: BASIC: Light, Medium or Dark

Elfin Grain Bread Mix

INGREDIENTS: 1.25kg 1kg 750g

Water 410ml 330ml 250ml

Bread mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups

Elfin yeast 2 teaspoons 1

^9/_4 teaspoons

1½ teaspoons

SETTING: BASIC: Light, Medium or Dark

TIP! Substituting 20mls of water with 20mls of oil will give a more tender crumb and a browner crisper crust.

Authorised Service Centres

Every effort is made to keep this list up to date. However we recommend that you check with a Service Centre before posting or forwarding an appliance.

NEW SOUTH WALES

ASHFIELD Ashfield Appliance, 126 Parramatta Rd, 2131 02 9798 5590

CAMPBELLTOWN Lead In Appliance Repair, 1/143 Queen St, 2560 02 4626 7053

MIRANDA Maxwell Services, 109 Miranda Rd, 2228 02 9524 0308

NTH PARRAMATTA O'Brien Electrical Appliance Servi7 Ferris St, 2151 02 9630 8288

PENRITH Young Appliances, Shop 10, 98/112 Henry St, 2751 02 4732 3593

PENSHURST Masis Electronics, 17 Penshurst St, 2222 02 9580 2288

REDFERN Redfern Shop, 180 Redfern Street, 2016 02 9318 2370

ST IVES Don House Electronics, 169 Mona Vale Road, 2075 02 9449 7053

SYDNEY Electric Razor Centre, Shop 39 Gallery Level

(depot only) Imperial Arcade, 2000

ULTIMO Ultimo Shop, 46 Wattle Street, 2007 02 9660 8217

WOOLLAHRA B.J. Appliance Repairs, 240 Oxford Street, 2025 02 9389 7897

ALBURY Mid-State Small Appl. Sales & Serv435 Dean St, 2640 02 6021 7410

BATHURST Serv-U Appliance Centre, 107 George St, 2795 02 6331 1356

BATEMANS BAY Bryans Appliance Service, Lot 42 Kylie Crescent, 2536 02 4472 4981

BROKEN HILL Visual Audio Services, 510 Chapple Street, 2880 08 8087 4055

CARDIFF Dadnj Electronics, 10 Nelson Rd, 2285

CESSNOCK Coalfield Home Appliances, 150 Vincent St, 2325 02 4990 6757

DUBBO Macquarie Appliance Service, 12 Young St, 2830 02 6882 4183

GOSFORD Gemys Electrical Appliance, 225 Albany North St, 2250 02 4324 1499

GRAFTON Repairs & Spares, 140 Fitzroy St, 2460

GRIFFITH Lukes Appliance Service, 144 Banna Ave, 2680 02 6962 7611

INVERELL Wilks Electrical, 126 Otho St, 2360 067 221 1981

KIAMA Lous Appliance Service, 2/66 Manning St, 2533 02 4232 3525

LISMORE P.F. Thearle & Co, 105 Woodlark St, 2480 02 6621 4443

LISMORE Lismore Appliance Repairs, 72 Keen St, 2480 02 6621 8432

MAYFIELD E & I Appliance, 15/286 Maitland Rd, 2304 02 4967 5839

LAMBTON New Lambton Electric Motors, 7 Norah Road, 2299 02 4956 1855

NOWRA Ewing Electrical, Cnr Plunkett St & Halgh Av. 2541 02 4421 8412

ORANGE Orange Electrical Works, Factory 4, Barrett Court, 2800 02 6362 2733

PARKES Wilson's Service Centre, 98 Clarinda Street, 2870 02 6862 6261

PT MACQUARIE Bellbowrie Appliance Service Centr

Unit 24 Bellbowrie Park, 2444 02 6584 3838

SAWTELL Reg Wooderson Appliances, 3/36 Hulberts Rd, 2452 02 6653 3581

STH TWEED HEADS Twin Towns Appl. Repairs, 24/18 Machinery Drive, 2486 07 5524 4304

TAMWORTH Appliance Care, Shop 5 127 Bridge St, 2340 02 6765 2865

TAMWORTH Fixelec Appliance Service, 19 Hill St, 2340 02 6766 4058

TAREE Emerton's Home Appliance, 35 Manning St, 2430 02 6552 3444

WAGGA WAGGA K J Warden & Co, 6 Edison Rd, 2650 02 6922 8600

WAGGA WAGGA Millers Appliance, Kincaid St, 2650 02 6921 2628

WOLLONGONG Illawarra Appliance Repairs, Shop 6, Slater Bldg,

Burrelli & Church, 2502 02 4226 4622

YASS Peter O'Brien, 98 Comur Street, 2582 02 6226 1555

VICTORIA

ASHBURTON J & T Electrical Appl Service, 254 High St, 3147 03 9885 1878

BOX HILL Home Spares, 1029 Whitehorse Rd, 3128 03 9899 0587

FOREST HILL Mitcham Appliance Spares/Repairs

336 Springvale Rd, 3131 03 9878 2881

FRANKSTON Layzells Radio Electric

(depot) 439 Nepean Hwy, 3199 03 9783 2366

LILYDALE Ozap Appliance Parts, U8/Protea Estate

91/99 Beresford, 3140 03 9735 5366

WATSONIA Waldron's Electrics, 2B Lambourne Rd, 3087 03 9435 5884

WEST BRUNSWICK J Kinnear Electrical Appliance Rep2 Grantham St, 3056 03 9387 9531

BAIRNSDALE J.F. Porter, 132 Main St, 3875 03 5152 4540

BALLARAT John Thomas & Co, 4 Dawson St, 3350 03 5331 3099

BENDIGO Sumner Electrical, 66 Garsed St, 3550 03 5443 1977

COLAC THC Service Centre, Main Road, 3254 03 5231 5511

DROUIN Maurie Collins TV Repairs, 8 Acacia St, 3818 03 5625 1828

ECHUCA Roy Vincent, 174 Annesley St, 3564 03 5482 1966

GEELONG Julian's Appliances, 78 Ryrie St, 3220 03 5229 1971

HAMILTON Hamilton Refrigeration & Electrica31 Brown st, 3300 03 5572 2436

LEONGATHA Soundwave Electronics, 33 McCartin St, 3953 03 5662 3665

MILDURA A G & J A Hartlett, 96A 8th St, 3500 03 5023 5661

MORWELL Websters Appliance Service Centre Shop 2 Lot 5

Vestan Dr., 3840 03 5134 1387

NHILL WL & RM Day, 40 Victoria St, 3418 03 5391 1021

REDCLIFFS Begg & Vallance Electrical, 39 Jacaranda St, 3496 03 5024 1591

SHEPPARTON/Mooroopna

J & J Alford Appliance Service, 69 McLennan St, 3631 03 5825 3140

SWAN HILL Swan Hill Appliance Service, Beveridge st

Drummond House, 3585 03 5032 3262

WANGARATTA E & M Cirulis TV & Electrical Serv15A Muntz St, 3677

WARRACKNABEAL Devries Electrics, 57 Scott St, 3393

WARRNAMBOOL Western Electrical, 223 Lava St, 3280

WARRNAMBOOL Leahy's Electrical Industries, 227 Kroit St, 3280

QUEENSLAND

ALBION Eddie's Appliance Repairs, 80 Lever St, 4010

INDOOROOPILLY Sparkys Small Appl Elec Repair, Shop 3067

Indooro Service Centre, 4068 07 3378 9121

MT. GRAVATT Mr. Sparky, Garden City Shoppingtown

7 Logan Rd, 4122 07 3349 7607

NUNDAH S.A.R.A.S., 1217 Sandgate Rd, 4012

ATHERTON McMahon's Retravision, 23 Mabel St, 4883

BUNDABERG Digger Thiele, 37 Perry St, 4670

CAIRNS Cairns Power Tools, Shop 1/19 Donaldson St, 4870 07 4031 2638

GLADSTONE Tumbulls Electricals, 172 Auckland St, 4680

Ron McClintock Electrical,,62 Mt. Pleasant Rd, 4570 07 5482 7522

MACKAY Appliance Spares & Repairs, 34 Gregory St, 4740

MAROOCHYDORE Suncoast/Maroochy Appliance Servic

11 Kayleigh Drive, 4558 07 5443 3644

MT. ISA P.R. Electrical, 31 Arline St, 4825

NAMBOUR Nambour Electrical Service, 60 Price St, 4560

NOOSA VILLE Noosa Universal Electrix, 4 Venture Drive, 4566

PALM BEACH Coastline Electrical Services Ltd

1092 Gold Coast Highway, 4221 07 5525 0900

ROCKHAMPTON Leender's Electrical, 13 Murray st, 4700

SCARNESS L & P Weaver, 174 Torquay Rd, 4655

TOOWOOMBA Weeks Electrica, 233 Ruthven St, 4350 07 4638 1033

TOOWOOMBA Mercer & Luck, 49 Stephen St, 4350

TOWNSVILLE STH Mac's Electrical, 51 Perkins st, 4810 07 4772 1519

WARWICK Ensbey Electrical, 10 Bisley St, 4370

WEST END TOWNSVILLE

Robinson Appl. Service & Spares P/6 Morris St, 4810 07 4771 2131

A.C.T.

DICKSON Premier Instruments, 7 Badham St, 2602

FYSHWICK K J Warden Agencies, 24 Geelong St, 2609

SOUTH AUSTRALIA

CHRISTIES BEACH Sonarvision, 2/55 Beach Rd, 5165

Island Television Service, Commercial St. 5223 08 8553 2380

MT GAMBIER Mouldens Home Appliance Centre, 35 Percy St, 5290

NARACDORTE Hillier Regrigeration, 35 Omerod st. 5271

PORT AUGUSTA Ron Hewitt, 9 Willoughby st. 5700

RICHMOND Bryant Distributors, 2/265 Richmond Rd. 5033

WAIKERIE P Z Electrical, 25 McCoy St, 5330

WEST AUSTRALIA

ALBANY Albany Electrical Services, 60A Chester Pass Rd, 6330

BAYSWATER J H Wilberforce Pty Ltd, 33-43 Clune St, 6053 08 9340 6255

BOULDER C H Jones Electrical, 14 Burt St, 6432

B & J L Woodcock, 4 Stafford Street, 6056 08 9274 5122

NORTHERN TERRITORY

ALICE SPRINGS Appliance Workshop, 10 Kidman St, 0870

Duke Electrical Service, 94 Winnellie Rd, 0820 08 8947 0027

TASMANIA

BURNIE The Appliance Clinic, 14 North Terrace, 7320

KINGSMEADOWS K T Electronics, 1 Hobart Road, 7249

HOBART Ace Appliances, 260 Argyle Street, 7000

NEW ZEALAND

BREVILLE N.Z. LTD

Mono Place, Ellerslie, Auckland

SPARE PARTS Auckland Saxon Appliances, Repairs and Parts Distributor

43 Spring Road, East Tamaki, Greenmount, Auckland

09 525 3466

[Non-Text]

09 274 9950

Notes

Notes

Notes