Breville Sleep Apnea Machine BBM 600 User Manual
Breville Customer Service Centre  
Australian Customers  
New Zealand Customers  
Breville Customer Service Centre  
PO Box 22  
Botany NSW 20ꢀ9  
AUSTRALIA  
Breville Customer Service Centre  
Private Bag 944ꢀꢀ  
Greenmount  
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Auckland, New Zealand  
Customer Service: ꢀ300 ꢀ39 798  
Fax (02) 9384 960ꢀ  
Customer Service: 0800 273 845  
Fax 0800 288 5ꢀ3  
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Email Customer Service:  
[email protected]  
Email Customer Service:  
[email protected]  
www.breville.com.au  
Breville is a registered trademark of Breville Pty. Ltd  
ABN 98 000 092 928  
© Copyright. Breville Pty. Ltd. 2008  
ikon™ is a trademark of Breville Pty. Ltd.  
Due to continual improvements in design or otherwise, the product  
you purchase may differ slightly from the one illustrated in this  
booklet.  
Model BBM600 Issue ꢀ/08  
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Contents  
Page  
4
Welcome  
Breville Recommends Safety First  
Know your Breville ikon™ Baker’s Oven  
Beginner’s Guide to Baking Your First Loaf  
Weighing and Measuring  
The Vital Ingredients  
5
6
ꢀ3  
ꢀ6  
ꢀ7  
Hints and Tips for Better Bread Making  
Questions and Answers  
ꢀ9  
20  
Control Panel Messages  
2ꢀ  
Troubleshooting – Recipe  
Troubleshooting – ikon™ Baker’s Oven  
Care, Cleaning and Storage  
Easy Bake Recipes  
22-23  
22-23  
24  
Rꢀ  
Notes  
R4ꢀ  
2
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Congratulations  
on the purchase of your new Breville ikon™ Baker’s Oven  
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Welcome  
B
We have designed this bread machine with you, our valued customer, in  
mind.  
The Breville ikon™ Baker’s Oven will bake a family size ꢀ.25Kg loaf, a  
large ꢀKg loaf or a medium 750g loaf. It’s easy to use, as indicated in the  
‘Beginner’s guide to your first loaf’ on page ꢀ3.  
You will find over ꢀ50 delicious recipe ideas to try in our Easy Bake recipe  
section, including recipes for prepackaged bread mixes.  
The ikon™ Baker’s Oven features the exclusive fruit and nut dispenser  
which automatically drops fruits, nuts and herbs into the dough at the right  
time – no need to wait.  
The Pause function is ideal for creative bread making. It allows you to  
remove the dough for shaping, filling or braiding. You can even score the  
top of the loaf (just before baking) for a rustic-style bread, or decorate your  
bread with a glaze and poppy seeds.  
You can also make dough for rolls or loaves to bake in your conventional  
oven. Use the Bread Dough Setting to do the mixing and kneading for you,  
then shape and bake the bread yourself.  
The Breville ikon™ Baker’s Oven also features a Pasta Dough setting to  
make your favourite flavoured pasta dough and a Pizza Dough setting for  
delicious home-made pizzas.  
In addition the ikon™ Baker’s Oven will bake superb yeast free or gluten  
free breads.  
Finally, if you enjoy waking up to the aroma of freshly baked bread every  
morning, the ꢀ3 hour Preset Timer on the ikon™ Baker’s Oven makes it  
easy to do so.  
For our New Zealand customers we have included information relating to  
variances in measurements and availability of ingredients.  
Before making your first loaf of bread, please read this book thoroughly to  
ensure you get the best results.  
We wish you, your family and friends much enjoyment from the superb  
range of breads you can bake and doughs you can knead in your Breville  
ikon™ Baker’s Oven.  
4
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Breville recommends safety first  
At Breville we are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in  
mind. In addition, we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions:  
IMPORTANT SAFEGUARDS FOR YOUR BREVILLE ikon™ BAKER’S OVEN  
• Carefully read all instructions before operation and save for future  
reference.  
• Do not touch hot surfaces. Allow the bread machine to cool before  
cleaning any parts.  
• Remove and safely discard any packaging material and promotional  
labels before using the ikon™ Baker’s Oven for the first time.  
• Steam vents are very hot during baking. Do not place anything on top of  
the lid.  
• To eliminate a choking hazard for young children, remove and safely  
discard the protective cover fitted to the power plug of this appliance.  
• Do not cover the air vents when the bread machine is in use.  
• Use oven mitts when removing the hot bread pan and the bread or jam  
from the pan.  
• Do not place the bread machine near the edge of a bench or table  
during operation. Ensure the surface is level, clean and free of water,  
flour and other substances. Vibration during the kneading cycles may  
cause the machine to move slightly.  
• Take care when pouring jam from the bread pan as the jam is extremely  
hot.  
• Do not place any ingredients directly into the baking chamber. Place  
ingredients into the bread pan only.  
• Do not place this appliance on or near a hot gas or electric burner,  
or where it could touch a heated oven. Position the appliance at a  
minimum distance of ꢀ0cm away from walls. This will help prevent the  
possibility of discolouration due to radiated heat.  
• Do not pour any liquids into the Fruit and Nut Dispenser.  
• Do not place fingers or hands inside the bread machine during  
operation. Avoid contact with moving parts.  
• Always operate the bread machine on a stable and heat resistant  
surface. Do not use on a cloth-covered surface, near curtains or other  
flammable materials.  
• Ensure the bread machine is switched off and then unplugged from the  
power outlet when not in use and before cleaning.  
• Do not immerse the bread pan in water. Doing so may interfere with the  
free movement of the drive shaft. Wash only the interior of the bread  
pan.  
• Do not operate the bread machine on a sink drain board.  
• Always ensure the bread machine is properly assembled before  
connecting to a power outlet and operating. Follow the instructions  
provided in this book.  
• Do not leave the lid standing open for extended periods of time.  
• Always ensure the kneading blade is removed from the base of the  
baked loaf prior to slicing.  
• The bread machine is not intended to be operated by means of an  
external timer or separate remote control system.  
• Keep the inside and outside of the appliance clean. Follow the cleaning  
instructions provided in this book.  
• The lid and the outer surface may get hot when the appliance is  
operating.  
• The temperature of accessible surfaces may be high when the  
appliance is operating.  
IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES  
• Unwind the power cord fully before use.  
• It is recommended to regularly inspect the appliance. Do not use the  
appliance if the power cord, power plug or appliance becomes damaged  
in any way. Return the entire appliance to the nearest authorised  
Breville Service Centre for examination and/or repair.  
• To protect against electric shock, do not immerse power cord, power  
plug or appliance in water  
• Do not let the power cord hang over the edge of a bench or table, touch  
hot surfaces or become knotted.  
• Any maintenance, other than cleaning, should be performed at an  
authorised Breville Service Centre.  
• The appliance is not intended for use by persons (including children)  
with reduced physical, sensory or mental capabilities, or lack of  
experience and knowledge, unless they have been given supervision or  
instruction concerning the use of the appliance by a person responsible  
for their safety.  
• This appliance is for household use only. Do not use this appliance for  
anything other than its intended use. Do not use in moving vehicles or  
boats. Do not use outdoors. Misuse may cause injuries.  
• The installation of a residual current device (safety switch) is  
recommended to provide additional safety protection when using  
electrical appliances. It is advisable that a safety switch with a rated  
residual operating current not exceeding 30mA be installed in the  
electrical circuit supplying the appliance. See your electrician for  
professional advice.  
• Children should be supervised to ensure that they do not play with the  
appliance.  
CAUTION: THE LID AND THE OUTER SURFACE MAY GET HOT WHEN THE APPLIANCE IS OPERATING. THE TEMPERATURE OF ACCESSIBLE  
SURFACES MAY BE HIGH WHEN THE APPLIANCE IS OPERATING.  
STEAM VENTS ARE VERY HOT DURING BAKING.  
5
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Know your Breville ikon™ Baker’s Oven  
K
Removable lid  
Collapsible kneading blade  
Viewing window  
Automatic fruit & nut  
dispenser  
LCD screen  
Control panel  
Bread pan handle  
Oven (baking chamber)  
Non-stick coated  
bread pan  
It is important that the bread pan is securely  
inserted into the base of the baking chamber  
to enable the kneading blade to operate  
correctly. This is achieved by placing the  
bread pan into the baking chamber and  
pushing down firmly until the pan is in  
position. (Refer to page 13, step 4).  
P
T
O
o
u
Standard kneading blade  
6
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THE CONTROL PANEL  
The Control Panel is designed to perform several functions. The LCD screen indicates the setting selected,  
loaf size, crust colour, etc. and the completion time for the setting. The various buttons are used to select the  
functions and to start or stop the Breville ikon™ Baker’s Oven.  
LCD  
SCREEN  
The LCD Screen shows the setting, loaf size, crust colour and dispenser operation. When the START/PAUSE button is pressed to  
commence operation, the time displayed (in hours and minutes) is the time remaining until the selected setting is completed.  
SELECT  
Press the SELECT button to access the variety of automatic settings available. These settings are listed on page 8. Each time the  
SELECT button is pressed the setting is changed. The setting selected is indicated by a black arrow appearing on the right-hand side of  
the LCD Screen or the appropriate wording on the LCD Screen.  
CRUST  
Press the CRUST button to select the 3 crust colours available on the Basic and Wholemeal bread settings only. The setting selected is  
indicated by a black arrow appearing on the left-hand side of the LCD Screen. This button also selects the Rapid function for Basic and  
Wholemeal breads.  
NUTS  
Press the NUTS button if ingredients are to be dispensed from the Fruit and Nut Dispenser. This button can be pressed before or after  
the START/PAUSE button is pressed to commence operation. The words ‘YES NUTS’ will appear on the LCD Screen.  
LOAF SIZE  
Press the LOAF SIZE button to select the required loaf size. The LCD Screen automatically indicates ꢀ250g. If the ꢀ000g loaf or the  
750g loaf is preferred, press the LOAF SIZE button and the LCD Screen will show the change. The LOAF SIZE button is only available on  
the BASIC, WHOLE WHEAT, FRENCH, SWEET and GLUTEN FREE bread settings. Only the ꢀ250g loaf or ꢀ000g loaf can be selected on the  
GLUTEN FREE bread setting.  
BEEPER  
Press the BEEPER button to turn the ‘beeps’ on or off. When the BEEPER button is selected to sound the beeps at the appropriate time  
in the selected setting, the BEEPER light above the LCD Screen illuminates. The BEEPER button beeps once when selected to on but  
does not beep when it is turned off and the BEEPER light goes out.  
MANUAL  
SET  
The MANUAL SET button accesses the function that allows you to use your own personal recipe in the ikon™ Baker’s Oven. You can  
choose the timing for each cycle of the program and also the baking temperature. For example, in a humid climate the rising cycles can  
be reduced or, if a crustier loaf is preferred, the baking time and temperature can be increased. Follow the guidelines for the MANUAL  
SET function (Refer page ꢀ2).  
TIME/TEMP The TIME/TEMP button is used with:  
a) BAKE ONLY setting (Refer page ꢀꢀ)  
b) MANUAL SET function (Refer page ꢀ2)  
PRESET  
The UP AND DOWN ARROWS have three functions:  
a) To use the PRESET TIMER (Refer page ꢀ0)  
b) To use the TIME/TEMP feature for the BAKE ONLY setting (Refer page ꢀꢀ)  
c) To use the MANUAL SET function (Refer page ꢀ2)  
TIMER  
(up ‘’/down  
‘’ arrows)  
START/  
PAUSE  
The START/PAUSE button has two functions:  
a) Press the START/PAUSE button to commence the selected setting  
b) Press the START/PAUSE button during operation to interrupt a cycle. The Pause function allows you to be creative with your bread  
making by pausing the machine for ꢀ0 minutes. The Pause function can be activated in any cycle of any setting except the KEEP  
WARM cycle.  
STOP  
To stop and cancel a setting during operation press and hold down the STOP button for ꢀ-3 seconds until the beeps sound. The LCD  
Screen will reset to show BASIC BREAD ꢀ250g 3:20 MEDIUM.  
KEEP  
The KEEP WARM/IN PROGRESS Light on the control panel will illuminate and remain steady when the ikon™ Baker’s Oven is in  
operation and progressing through the cycles. The KEEP WARM/IN PROGRESS Light will flash during the 60 minute KEEP WARM cycle at  
the end of a bread making setting. When a setting time is complete the ikon™ Baker’s Oven will show 0:00 and ‘KEEP WARM’ on the  
LCD Screen. The bread machine is cooling and will remain in the KEEP WARM cycle for another 60 minutes but the time remaining will  
not show on the screen.  
WARM / IN  
PROGRESS  
LIGHT  
VIEWING  
LIGHT  
Press and hold the LIGHT button at the top of the control panel to illuminate the interior cavity of the bread machine. The light will not  
remain on unless the LIGHT button is held down.  
Power Failure Protection  
The ikon™ Baker’s Oven has a built-in Power Failure Protection system. If the power supply is interrupted for 60 minutes or less, the ikon™ Baker’s  
Oven will automatically resume the cycle when power is restored. For the Power Failure Protection System to activate, the bread machine must be  
operating for a minimum of 5 minutes. If the power is not restored within 60 minutes it is recommended to discard the ingredients, particularly when  
using perishable ingredients, such as dairy products, eggs, etc.  
7
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K
BREAD, DOUGH AND JAM SETTINGS  
BASIC (LIGHT/MEDIUM/DARK/RAPID)  
Switch the bread machine on at the power outlet and the LCD Screen  
shows 3:20 - ꢀ250g. This is the family size loaf. A black arrow appears  
against the wording BASIC and MEDIUM crust colour. For a ꢀ000g large  
sized loaf or 750g medium sized loaf, press LOAF SIZE button until the  
required size appears on the LCD Screen. For a Light or Dark crust colour  
or Rapid setting, press the CRUST button until the black arrow aligns with  
the selected setting. CRUST selection is not available when using the  
BASIC RAPID setting.  
SETTINGS  
CRUST  
LIGHT  
LOAF SIZE TOTAL TIME  
BASIC  
ꢀ250g  
ꢀ000g  
750g  
3 hours ꢀ0 mins  
3 hours 00mins  
2 hours 55 mins  
3 hours 20 mins  
3 hours ꢀ0 mins  
3 hours 05 mins  
3 hours 30 mins  
3 hours 20 mins  
3 hours ꢀ5 mins  
2 hours 20 mins  
2 hours ꢀ0 mins  
2 hours 05 mins  
3 hours 40 mins  
3 hours 30 mins  
3 hours 27 mins  
3 hours 45 mins  
3 hours 35 mins  
3 hours 32 mins  
3 hours 53 mins  
3 hours 43 mins  
3 hours 40 mins  
2 hours 30 mins  
2 hours 20 mins  
2 hours ꢀ7 mins  
3 hours 40 mins  
3 hours 30 mins  
3 hours 27 mins  
3 hours 30 mins  
3 hours 25 mins  
3 hours 22 mins  
2 hours 55 mins  
2 hours 50 mins  
4 hours 35 mins  
ꢀ hour 30 mins  
ꢀ hour 05 mins  
ꢀ hour 30 mins  
50 mins  
LIGHT  
LIGHT  
MEDIUM  
MEDIUM  
MEDIUM  
DARK  
ꢀ250g  
ꢀ000g  
750g  
Use the BASIC setting for the White, Flavoured White and White Bread Mix  
recipes.  
ꢀ250g  
ꢀ000g  
750g  
WHOLE WHEAT (LIGHT/MEDIUM/DARK/RAPID)  
DARK  
Press the SELECT button once and a black arrow appears against the  
wording WHOLE WHEAT and MEDIUM crust colour. The LCD Screen shows  
3:45 - ꢀ250g. This is the family-size loaf. For a ꢀ000g large size loaf or  
a 750g medium size loaf, press LOAF SIZE button until the required size  
appears on the LCD Screen. For a LIGHT or DARK crust colour or RAPID  
setting, press the CRUST button until the black arrow alights with the  
selected setting. The WHOLE WHEAT (LIGHT, MEDIUM or DARK) setting  
is used for breads made with wholemeal flour, rye or other grain flours.  
This setting has a 30 minute PREHEAT cycle. The WHOLE WHEAT (RAPID)  
setting has a 5 minute PREHEAT cycle. PREHEAT will show on the LCD  
Screen when the START/PAUSE button is pressed to commence operation  
but will only warm to preheat the ingredients if the sensor detects that  
the oven cavity is below recommended operating temperature. During  
the PREHEAT cycle the heavy wheat grains absorb the liquid, soften and  
expand, thus providing better gluten development.  
DARK  
RAPID  
RAPID  
RAPID  
LIGHT  
ꢀ250g  
ꢀ000g  
750g  
WHOLE WHEAT  
ꢀ250g  
ꢀ000g  
750g  
LIGHT  
LIGHT  
MEDIUM  
MEDIUM  
MEDIUM  
DARK  
ꢀ250g  
ꢀ000g  
750g  
CRUST selection is not available when using the WHOLEWHEAT RAPID  
setting.  
ꢀ250g  
ꢀ000g  
750g  
DARK  
DARK  
FRENCH  
Press the SELECT button twice and a black arrow appears against the  
wording FRENCH. The LCD Screen shows 3:40 - ꢀ250g. This is the family-  
size loaf. For a ꢀ000g large size loaf or a 750g medium size loaf, press  
LOAF SIZE button until the required size appears on the LCD Screen.  
Bread, low in fat and sugar, is most suited to this setting. The kneading  
time is shorter, rising time longer and the baking temperature higher, to  
produce a crisp crust and a firmer texture. CRUST selection is not available  
on this setting. The recipes for this setting can be found in the White Bread  
and White Bread Mix recipe sections.  
RAPID  
RAPID  
RAPID  
ꢀ250g  
ꢀ000g  
750g  
FRENCH  
ꢀ250g  
ꢀ000g  
750g  
SWEET  
ꢀ250g  
ꢀ000g  
750g  
SWEET  
Press the SELECT button three times and the black arrow appears against  
the wording SWEET. The LCD Screen shows 3:30 - ꢀ250g. This is the  
family-size loaf. For a ꢀ000g large size loaf or a 750g medium size loaf,  
press LOAF SIZE button until the required size appears on the LCD Screen.  
CRUST selection is not available when using this setting. The recipes in  
the Flavoured Sweet Bread section are best suited to this setting due to  
the increased baking time and lower temperature.  
GLUTEN FREE  
ꢀ250g  
ꢀ000g  
CONTINENTAL  
YEAST FREE  
JAM  
GLUTEN FREE  
DOUGH BREAD  
PIZZA  
Press the SELECT button four times and the black indicator arrow will  
appear against the wording GLUTEN FREE. The LCD Screen will show 2:55  
- ꢀ250g. To select a ꢀ000g loaf, press LOAF SIZE button once. CRUST  
selection is not available on this setting.  
This setting is suitable for breads made with gluten free flours such as rice  
flour, potato flour, buckwheat flour, etc. The shorter rising time and higher  
baking temperature give a well risen, golden brown, gluten free loaf.  
PASTA  
ꢀ4 mins  
BAKE ONLY  
MANUAL SET FUNCTION  
0 to 2 hours  
Total Setting Times for the Bread functions do not include the time  
for the automatic KEEP WARM function.  
8
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CONTINENTAL  
USING THE FRUIT AND NUT DISPENSER  
Press the SELECT button five times and the black arrow will appear  
against the wording CONTINENTAL. The LCD Screen will show 4:35.  
LOAF SIZE and CRUST selection are not available on this setting.  
The flavour of the bread baked on this setting is developed in the longer  
last rising cycle. Extended baking at higher temperature gives the typical  
hard crust of a Continental loaf.  
The automatic Fruit and Nut Dispenser ensures your ikon™ Baker’s Oven  
releases fruit, nuts or other suitably sized additions of your choice into the  
dough at exactly the right time in the kneading cycle. If added before this  
time excessive kneading will cause the ingredients to break down rather  
than maintain their shape within the dough.  
The Fruit and Nut Dispenser will automatically release its contents 8  
minutes before the end of the second kneading cycle.  
YEAST FREE  
The dispenser activates on the BASIC, WHOLE WHEAT, FRENCH, SWEET,  
CONTINENTAL, YEAST FREE and DOUGH-BREAD Settings. The capacity of  
the Fruit and Nut Dispenser is ¾ cup of dry ingredients.  
If the ingredients exceed ¾ cup, use the BEEPER button and add the  
additional ingredients manually when the Add-in Beeps sound (also at 8  
minutes before the end of the second kneading cycle).  
The NUTS button should be pressed before pressing the START/PAUSE  
button to commence the operation, or soon after the kneading has  
commenced, otherwise the Dispenser will not release the content.  
Press the SELECT button six times and the black arrow will appear against  
the wording YEAST FREE. The LCD Screen will show ꢀ:30.  
LOAF SIZE and CRUST selection are not available on this setting.  
Recipes that use baking powder or bicarbonate of soda as the raising  
agent can be made on this setting. These recipes can be found in the Yeast  
Free Bread section.  
JAM  
Press the SELECT button seven times and the black arrow appears against  
the wording JAM.  
The LCD Screen will show ꢀ:05.  
This setting is designed to produce home made style jam using seasonal  
fresh fruit. A variety of recipes can be found in the ‘Just Jam’ section.  
DOUGH - BREAD  
Press the SELECT button eight times and the black arrow appears against  
the wording DOUGH. The LCD Screen shows ꢀ:30 and the word BREAD.  
When the cycle is complete the dough is removed from the bread pan,  
hand kneaded, shaped and baked in the conventional oven.  
Refer to recipes in the ‘Dough’ section.  
DOUGH - PIZZA  
Press the SELECT button nine times and the black arrow remains against  
the wording DOUGH. The LCD Screen shows 0:50 and the word PIZZA. This  
setting is suitable for making pizza and focaccia doughs - refer to Pizza  
Dough recipe section.  
All glacé (glazed) fruits e.g. cherries, ginger, pineapple, etc. should  
be washed and well-dried on kitchen paper towel before adding  
into the Dispenser. It is recommended that the Dispenser be cleaned  
thoroughly with a soft, damp cloth after each use. Do not pour  
liquids into the Fruit and Nut Dispenser.  
DOUGH - PASTA  
Press the SELECT button ten times and the black arrow remains against  
the wording DOUGH. The LCD Screen shows 0:ꢀ4 and the word PASTA.  
This setting makes pasta dough for shaping into fresh pasta - refer to  
Pasta Dough recipe section.  
BAKE ONLY  
Press the SELECT button eleven times and the black arrow appears  
against the wording BAKE ONLY. Press the Up ▲ or Down ▼ Arrow button  
to select a baking time between 0:00 and 2:00 hours. Press the TIME/  
TEMP button to adjust the baking temperature from 0°C to ꢀ50°C.  
This setting allows you to extend the baking time. Refer to Using the Bake  
Only Setting on Page ꢀꢀ.  
9
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K
USING THE PAUSE FUNCTION  
USING THE PRESET TIMER  
The ikon™ Baker’s Oven has a horizontal traditional style loaf pan that,  
together with the PAUSE function, allows you to be creative with your  
bread making.  
The ikon™ Baker’s Oven PRESET TIMER lets you wake to the aroma of  
freshly baked bread in the morning. You can set the timer up to ꢀ3 hours  
in advance before you require your baked loaf.  
During operation the START/PAUSE button can be pressed to suspend  
the operating cycle for ꢀ0 minutes. The LCD Screen will flash the time  
remaining for the setting for ꢀ0 minutes, then the program will resume. If  
ꢀ0 minutes is not sufficient time, the START/PAUSE button can be pressed  
again for another ꢀ0 minutes. If the full ꢀ0 minutes is not required, press  
the START/PAUSE button to resume the program.  
Recipes using perishable ingredients should not be made using the  
PRESET TIMER.  
To use the PRESET TIMER:  
ꢀ) To bake a loaf of bread on the BASIC MEDIUM Bread setting by  
following steps ꢀ-ꢀ0 under the “Beginner’s Guide to Your First Loaf” on  
Page ꢀ3.  
2) Press the Up ▲ or Down ▼ Arrow button on the Control Panel to enter  
the number of hours in which you want your bread to be ready (the  
amount of time shown in the LCD Screen will include the total setting  
time). Each time you press the Up ▲ Arrow button, the timer advances  
ꢀ0 minutes. Each time you press the Down ▼ Arrow button, the timer  
is set back ꢀ0 minutes. Hold down Up ▲ or Down ▼ Arrow button for  
speedier adjustments.  
Try this creative idea from our test kitchen:  
Antipasto Rolled Bread  
ꢀ) With a bread dough recipe of your choice in the bread pan, at the end  
of RISE 2, the kneading blade will knead briefly to shape the dough.  
The “beeps” will also sound three times if the BEEPER is turned on as a  
reminder to shape the dough if required. Then:  
2) Press START/PAUSE to interrupt the cycle.  
Example  
3) Open the lid, remove bread dough from bread pan then close the lid.  
Roll out the dough on a lightly floured surface to a rectangle shape,  
approximately 20cm × 30cm.  
4) Spread 3 tablespoons tomato paste over the dough and top with  
ꢀ teaspoon Italian mixed herbs, 4 tablespoons chopped salami, 2  
tablespoons chopped black olive and 3 tablespoons grated tasty  
cheese.  
5) Roll up lengthwise, as for a Swiss roll, tuck ends under, place back into  
the bread pan and close the lid. Press START/PAUSE to recommence  
operation and RISE 3 will begin followed by the BAKE cycle.  
Before leaving for work at 8:00am, you decide to make a loaf of White  
Bread to be ready for dinner at 6:00pm (ꢀ0 hours later). Press the Up  
▲ Arrow until ꢀ0:00 appears on the LCD Screen. Press START/PAUSE  
to commence operation and your ikon™ Baker’s Oven will begin  
making your bread at the appropriate time for it to be ready at exactly  
6:00pm.  
3) Press START/PAUSE. The colon (:) in the time displayed begins to flash,  
letting you know the Preset Timer has started. The remaining time  
will count down in one minute increments. When the time on the LCD  
Screen shows ‘0:00’, baking is completed.  
6) At ꢀ5 minutes into the BAKE cycle press START/PAUSE to interrupt the  
cycle and open the lid. Using a fine, sharp knife, make 2-3 slashes  
across the top of the loaf, brush with Egg Glaze (Refer page R40) close  
the lid and press START/PAUSE to recommence the operation.  
If you make an error during or after your selection, press and hold  
the STOP button. The LCD Screen will reset to BASIC 1250g 3:20  
MEDIUM Setting and you can begin your selection again.  
7) At the end of baking, press STOP. Remove the bread from the bread  
machine and bread pan. Allow bread to cool on a rack.  
The PRESET TIMER cannot be used with the following settings  
– YEAST FREE, GLUTEN FREE, JAM, DOUGH-BREAD, DOUGH-PIZZA,  
DOUGH-PASTA or BAKE ONLY.  
The PRESET TIMER cannot be used for all recipes. Individual recipes  
will specify if not suitable.  
It is advisable before using the PRESET TIMER for the first time to  
test the recipe. Also weigh and measure ingredients accurately to  
ensure the correct ratio of flour/water and other ingredients is used.  
The ideas for using the PAUSE function are limited only by your  
imagination.  
Bread doughs can be made into sweet or savoury Pull Apart breads,  
rolled or layered filled breads, or divided into interesting shapes  
and finished with a variety of glazes or toppings.  
During the delayed time, before the bread machine begins  
kneading, ensure the surrounding temperature of the ingredients  
and baking chamber is not too hot or too cold. This will ensure  
the efficient operation of the bread machine. Recommended room  
temperature is 20-25ºC.  
ꢀ0  
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Know your Breville ikon™ Baker’s Oven continued  
USING THE BAKE ONLY SETTING (AND THE TIME/TEMP  
BUTTON)  
The BAKE ONLY setting of the ikon™ Baker’s Oven gives more versatility  
to your bread making and is useful when wishing to:  
• Extend the baking time if a darker, crisper crust is required.  
• Crispen loaves already baked and cooled.  
• Re-Warm loaves already baked and cooled.  
• Bake doughs that have been hand-shaped.  
• Melt or brown toppings on baked bread.  
To use the BAKE ONLY setting:  
ꢀ) Press the SELECT button eleven times and the black arrow on the LCD  
Screen will appear against the wording ‘BAKE ONLY’ and default to the  
time 0:45.  
2) Press the Up ▲ or Down ▼ Arrow button to adjust the baking time  
between 0:00 to 2:00 hours if required.  
3) Press the TIME/TEMP button and the default temperature will show  
ꢀꢀ7ºC on the LCD Screen. Press the Up ▲ or Down ▼ Arrow button to  
adjust the temperature between 0ºC and ꢀ50ºC if required.  
4) Press START/PAUSE to commence operation. The LCD Screen will show  
the word BAKE and the amount of time to elapse before the completion  
of the cycle.  
5) Should the bread require less baking time, press and hold down the  
STOP button at the appropriate time, then remove the bread from the  
bread machine and bread pan. Allow bread to cool on a rack.  
When adjusting the baking time displayed, each time the Up ▲ or  
Down ▼ Arrow button is pressed the time displayed advances or is  
set back in one minute increments.  
When adjusting the baking temperature displayed, each time the  
up or down arrow button is pressed the temperature displayed  
advances or is set back in 1°C increments.  
Hold down the Up ▲ or Down ▼ Arrow buttons for speedier  
adjustments.  
ꢀꢀ  
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B
Know your Breville ikon™ Baker’s Oven continued  
Procedure:  
MANUAL SET FOR YOUR PERSONAL RECIPES  
ꢀ) Press MANUAL SET following the steps shown on page ꢀ2 starting with  
The MANUAL SET function allows you to program your own personal  
recipe cycle times and baking temperature into the ikon™ Baker’s  
Oven. You can choose how long you want for each cycle of the program.  
For example, in a humid climate the rising cycles can be reduced or  
if a crustier loaf is preferred the baking time and temperature can be  
increased.  
ꢀst press through to ꢀ3th press. PERSONAL RECIPE will show on the  
LCD screen through out the function.  
2) Use the Up ▲ or Down ▼ Arrow button to increase or decrease  
the cycle times, the temperature of the BAKE cycle and to select the  
NUTS dispenser and/or add-in beeps. Use the sequence charts at  
the beginning of each section as a guide for programming times and  
temperature.  
The Panettone recipe on page R33 is an example of how to use the  
MANUAL SET function.  
The memory of the ikon™ Baker’s Oven will save and recall the times and  
temperature of the last personal recipe programmed into the MANUAL SET  
function.  
3) Press the BEEPER button if the beeps are required.  
4) Press START/PAUSE button to commence operation.  
OPERATION LCD SCREEN  
ACTION  
ꢀst Press  
Shows the total time for the last recipe programmed and the  
NUTS selected.  
2nd Press PRE-HEAT  
3rd Press KNEAD ꢀ  
4th Press KNEAD 2  
5th Press RISE ꢀ  
0
Press Up ▲ Arrow button to enter time  
- maximum 60 minutes or Down ▼ button to 0.00  
0
Press Up ▲ Arrow button to enter time  
- maximum 60 minutes or Down ▼ button to 0.00  
0
Press Up ▲ Arrow button to enter time  
- maximum 60 minutes or Down ▼ button to 0.00  
0
Press Up ▲ Arrow button to enter time  
- maximum ꢀ00 minutes or Down ▼ button to 0.00  
6th Press PUNCH DOWN  
7th Press RISE 2  
:00  
0
Press Up ▲ Arrow button to enter time  
- maximum 60 seconds or Down ▼ button to 0.00  
Press Up ▲ Arrow button to enter time  
- maximum ꢀ00 minutes or Down ▼ button to 0.00  
8th Press SHAPING  
9th Press RISE 3  
:00  
0
Press Up ▲ Arrow button to enter time  
- maximum 60 seconds or Down ▼ button to 0.00  
Press Up ▲ Arrow button to enter time  
- maximum ꢀ00 minutes or Down ▼ button to 0.00  
ꢀ0th Press BAKE  
0
Press Up ▲ Arrow button to enter time  
- maximum ꢀ50 minutes or Down ▼ button to 0.00  
ꢀꢀth Press NUTS (YES OR NO)  
ꢀ2th Press 0°C  
Press Up ▲ Arrow button for YES  
or Down ▼ button to NO  
Press Up ▲ Arrow button to increase - maximum ꢀ50°C or Down ▼ button  
to decrease to 0°C  
ꢀ3th Press Shows total time for the current recipe programmed and  
the NUTS selected. The word SET appears in the lower  
The MANUAL SET function has now been reprogrammed. (If you wish to  
check the times and temperature programmed you can do so now by using  
right-hand side corner. (Two beeps sound if the BEEPER is the MANUAL SET button to progress through ꢀst press to ꢀ3th press). Then  
turned on). press the START/PAUSE button to commence operation.  
The PRESET TIMER can be used with the MANUAL SET function. Use the Up ▲ or Down ▼ Arrow button to set the required time (until finish)  
after SET appears on the LCD Screen (after the 13th press).  
If the Fruit and Nut Dispenser and/or the Beeps for adding other ingredients are required, ensure KNEAD 2 is programmed for at least 20  
minutes. The Dispenser and Beeps activate at 17 minutes into the total kneading cycle.  
ꢀ2  
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Beginner’s Guide to Baking Your First Loaf  
The following instructions are to be used when making Bread or Dough recipes from the recipe section in this book.  
All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales), for accuracy in producing ꢀ.25Kg  
(ꢀ250g), ꢀKg (ꢀ000g) or 750g loaf.  
Remove and safely discard any packaging materials and promotional labels before using the ikon™ Baker’s Oven for the first time.  
Step 1: Open the lid and remove the bread pan  
Step 3: Add ingredients into the bread pan  
Open the lid and remove the bread pan from the ikon™ Baker’s Oven by  
holding the handle and lifting straight up.  
Always remove the bread pan from the ikon™ Baker’s Oven before adding  
ingredients to ensure ingredients are not spilt into the baking chamber and  
onto the element.  
It is important that the ingredients are added in the correct order listed in  
the recipe and that the ingredients are measured and weighed accurately  
otherwise the dough may not mix correctly or rise sufficiently. Ensure  
the collapsible kneading blade is in the upright position before adding  
ingredients to the bread pan.  
All ingredients should be at room temperature 20-25°C and be added in  
the following order:  
ꢀ) Liquid ingredients  
Before using for the first time, we recommend that the inside of the bread  
pan and the kneading blades are washed with warm soapy water, rinsed  
and dried thoroughly. Do not immerse the bread pan in water.  
2) Fat  
3) Dry Ingredients: salt, sugar, flour  
4) Yeast  
If using Prepackaged Bread Mixes, refer to page R34.  
Step 2: Insert the kneading blade  
Mound the flour into the pan, make a small hollow in the centre  
and place the yeast in the hollow. This is important when using  
the PRESET TIMER, because if the yeast comes in contact with  
the water and is activated at some length of time before kneading  
commences, the bread may not rise.  
There are two kneading blades provided with the ikon™ Baker’s Oven.  
The collapsible blade is for use on the Bread and Dough settings. The  
standard blade is for use on the Jam setting. It is important that when  
using either kneading blade that it is properly mounted on the shaft in the  
base of the bread pan by aligning the flat edge in the central hole of the  
kneading blade with the flat side of the shaft. If either blade is not seated  
correctly, ingredients may not be mixed or kneaded properly.  
The collapsible blade should be placed on the shaft in the upright position  
to ensure the ingredients are mixed and kneaded properly when the  
kneading cycle commences. The further kneading action of the bread  
machine ensures that the blade is upright or flat at the appropriate times  
in the kneading, rising and baking cycles.  
Step 4: Return the bread pan to the machine  
Insert the bread pan into the machine as follows:  
ꢀ) Place the bread pan into the baking chamber.  
2) Locate the drive mechanism of the pan directly into the drive  
mechanism in the base of the baking chamber.  
Before inserting the collapsible blade, ensure that no baked bread  
residue remains attached to the shaft inside the bread pan, or  
inside the hole or around the hinge area of the collapsible kneading  
blade. This will ensure that the hinge pivots freely. For further  
cleaning instructions refer to Page 24.  
3) Push the bread pan down firmly until it is in position.  
Step 5: Close the lid  
After closing the lid, it is not recommended to open the lid during operation  
except to check the consistency of the dough in the kneading cycle, or to  
glaze and add seeds to the top of the loaf in the baking cycle (Refer page  
R40).  
Step 6: Plug in the bread machine  
Insert the power plug into a 230/240 volt power outlet. Switch on at the  
power outlet.  
When the ikon™ Baker’s Oven is plugged in and switched on, the LCD  
Screen will automatically show ꢀ250g 3:20 NO NUTS, with arrows aligned  
to BASIC and MEDIUM.  
ꢀ3  
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Beginner’s Guide to Baking Your First Loaf continued  
B
Step 7: Select the setting  
Step 11: Start the bread machine  
Press the START/PAUSE button to begin the bread, dough or jam making  
process. When the START/PAUSE button is pressed, the IN PROGRESS  
Light will illuminate and the ikon™ Baker’s Oven begins operating. The  
total setting time will appear in the LCD Screen. The setting time will count  
down in one-minute increments.  
• The PREHEAT cycle commences (if the WHOLE WHEAT, WHOLE WHEAT  
RAPID or JAM setting is selected).  
• The KNEAD cycles commence.  
• When the KNEAD cycles end the bread will start to rise. During the three rising  
cycles the dough will be degassed twice by the movement of the kneading  
blade at the end of the RISE ꢀ and RISE 2 cycles.  
• At the end of RISE 2, the blade will rotate to SHAPE the dough. Three  
‘beeps’ will sound if the BEEPER is turned on. This is a reminder to  
shape the dough if required.  
Press the SELECT button if another setting is required. For example, press  
the SELECT button once to choose WHOLE WHEAT. Each time you press  
SELECT again, the black indicator arrow moves onto the next selection in  
the following order:  
BASIC, WHOLE WHEAT, FRENCH, SWEET, GLUTEN FREE, CONTINENTAL,  
YEAST FREE, JAM, DOUGH-BREAD, DOUGH-PIZZA, DOUGH-PASTA, BAKE  
ONLY.  
Step 8: Select crust type  
Press the CRUST CONTROL button to select a LIGHT or DARK crust or the  
corresponding RAPID setting. The CRUST CONTROL button can be used for  
the BASIC and WHOLE WHEAT bread settings.  
Step 9: Select loaf size  
Press the LOAF SIZE button to select the loaf size. Each time this button  
is pressed the LCD Screen will change from ꢀ250g to ꢀ000g to 750g. The  
LOAF SIZE button can be used for the BASIC, WHOLE WHEAT, FRENCH,  
SWEET AND GLUTEN FREE BREAD settings. Only the ꢀ250g loaf or ꢀ000g  
loaf can be selected on the GLUTEN FREE BREAD SETTING.  
• The dough rises fully in RISE 3, then the BAKE cycle commences.  
• During the BAKE cycle steam may come out of the vents on the lid  
and appear on the viewing window. This is a normal part of the bread  
making process.  
• When the bread is finished baking, 3 double ‘beeps’ will sound and the  
LCD Screen will show “0:00”. The bread is now ready to remove.  
If you accidentally press the wrong setting, crust colour or loaf size,  
press and hold the STOP button to reset the program then make  
your selection again.  
The WHOLE WHEAT setting has a 30 minute PREHEAT cycle and  
the WHOLE WHEAT RAPID setting has a 5 minute PREHEAT cycle  
but will only warm to preheat the ingredients if the sensor detects  
that the oven cavity is below recommended operating temperature.  
Kneading will commence after PREHEAT cycle times have elapsed.  
Step 10: Set the Fruit and Nut Dispenser and/or Add-in Beeper  
If ingredients are to be dispensed from the Fruit and Nut Dispenser, the  
NUTS button should be pressed before the START/PAUSE button is pressed  
or soon after the kneading has commenced. The words “YES NUTS” will  
appear on the LCD Screen. The NUTS button can be used on the BASIC,  
WHOLE WHEAT, FRENCH, SWEET, CONTINENTAL, YEAST FREE AND DOUGH-  
BREAD settings. Refer to the Fruit and Nut Dispenser instructions on Page  
9. The capacity of the Fruit and Nut Dispenser is ¾ cup dry ingredients.  
Add-in Beeper: If the additional ingredients exceed ¾ cup, use the BEEPER  
button and when the beeps sound during the kneading cycle add the  
additional ingredients at this time.  
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 STOP button to add ingredients as this will cancel the  
program. The PAUSE button can be selected if required.  
Step 12: Remove the bread pan  
When the selected setting finishes, the ikon™ Baker’s Oven will beep  
three times and the KEEP WARM light will flash. The bread pan is now  
ready to be removed. When making bread, it is recommended to remove  
the bread at the end of the baking cycle to retain the crispness of the  
crust. However, if you do not wish to remove the bread immediately,  
the ikon™ Baker’s Oven will automatically go into a KEEP WARM cycle,  
holding the temperature of the bread for up to 60 minutes (except on  
YEAST FREE, JAM, DOUGH or BAKE ONLY settings).  
Step 13: Take the bread out of the bread pan  
Use oven mitts to gently shake the bread out of the pan onto a wire rack.  
Check that the kneading blade has remained in the bread pan. Place the  
bread upright on the wire rack to cool. Allow the bread to cool sufficiently  
before slicing.  
The BEEPER light above the LCD Screen will be illuminated when the  
BEEPER button is selected.  
Do not pour liquids into the Fruit and Nut Dispenser. If using bottled  
or canned ingredients such as olives or sun dried tomatoes, drain  
well and dry on kitchen paper towel before adding to the dispenser.  
When baking is finished and the bread has been removed from the  
bread pan, remove the kneading blade from the pan using oven  
mitts. Do not attempt to remove the kneading blade with your bare  
hand, as it is very hot. If the kneading blade is difficult to remove  
from the shaft in the bread pan, pour some warm water and a little  
detergent into the bread pan and allow to stand for 10-20 minutes  
to loosen baked-on crust or crumb residue.  
ꢀ4  
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Beginner’s Guide to Baking Your First Loaf continued  
Step 14: Unplug the bread machine  
Press and hold down the STOP button to switch off the ikon™ Baker’s  
Oven. THE LCD Screen will reset to ꢀ250g 3:20 with the arrows aligned to  
BASIC and MEDIUM setting. Switch off at the power outlet and unplug the  
power cord.  
If you wish to make another loaf of bread, allow approximately one hour  
for the ikon™ Baker’s Oven to cool before using again. Open the lid to  
help cool the bread machine. If the ikon™ Baker’s Oven is too hot an  
error code will appear on the LCD Screen and three beeps will sound. The  
bread machine will not operate until it cools down to the correct operating  
temperature for kneading.  
When storing the bread machine, switch off and then remove power plug  
from power outlet. Ensure the bread machine is completely cool, clean and  
dry. Place the bread pan containing the kneading blades into the baking  
chamber and close the lid. Do not place heavy objects on top of the lid.  
Store the bread machine upright.  
Step 15: Cut the bread  
Before slicing the bread always ensure the kneading blade is in the pan  
and not in the bottom of the baked bread loaf.  
When the bread has cooled sufficiently, place the bread onto a firmly  
seated breadboard to cut the bread. A standard flat-bladed kitchen knife is  
likely to tear the bread.  
Breville recommends using the Breville Bread Slicing Guide - Model BSꢀ.  
This foldable, lightweight cutting guide is the ideal accessory for any bread  
maker. The guide slots ensure straight, even slices every time when using  
a bread knife or electric knife.  
Breville Bread Slicing Guide  
Step 16: Store the bread  
Store the bread in freezer bags or a sealable bread box. To store for more  
than a few days, place the bread into freezer bags, remove any air and  
secure with ties and label. Bread may be frozen for up to ꢀ month.  
Baking bread is in part a science and an art with each ingredient playing  
an integral role. Care should be taken when weighing and measuring  
ingredients to ensure accuracy and consistency.  
ꢀ5  
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Weighing and Measuring  
T
Recipes in this Instruction Book were developed using Australian Metric  
Weights and Measurements.  
AUSTRALIAN METRIC MEASUREMENTS  
mls  
5
ꢀ teaspoon  
ꢀ tablespoon  
ꢀ cup  
20  
250  
For New Zealand customers  
NEW ZEALAND METRIC MEASUREMENTS  
mls  
5
ꢀ teaspoon  
ꢀ tablespoon  
ꢀ cup  
ꢀ5  
250  
The New Zealand tablespoon is 5ml less than the Australian tablespoon,  
so care should be taken when measuring ingredients to compensate for  
this variance. For example, ꢀ Australian tablespoon = ꢀ New Zealand  
tablespoon plus ꢀ New Zealand teaspoon.  
Metric liquid measuring jugs  
If measuring liquids using a graduated, metric measuring jug, place jug on  
a flat surface and check for accuracy at eye level.  
DO NOT USE TABLEWARE JUGS OR MEASURING CUPS.  
It is important to note that New Zealand ingredients, especially  
flour and yeast, differ from the Australian equivalents. In the Vital  
Ingredients section (Page 17-18), suitable New Zealand products  
have been listed. We suggest these New Zealand products be  
substituted for the Australian products in the Easy Bake Recipe  
Section. For further New Zealand bread making assistance,  
telephone: 0800 273 845.  
Metric weighing scales  
For consistent results it is recommended to use metric weighing scales  
if possible as they provide greater accuracy than measuring cups. Tare  
(or zero) the scales with the container in position then spoon or pour  
ingredients in until the desired weight is achieved.  
In general, water weighs the same in grams as it measures in  
millilitres.  
Metric measuring cups and spoons  
If using the graduated, metric measuring cups, it is important to spoon  
or scoop the dry ingredients loosely into the required cup. Do not tap the  
cup on the bench, or pack the ingredients into the cup unless otherwise  
directed. Level the top of the cup with a knife. When using graduated,  
metric measuring spoons, level the top of the spoon with a straight edged  
knife or spatula.  
DO NOT USE TABLEWARE SPOONS OR CUPS.  
ꢀ6  
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The Vital Ingredients  
FLOUR  
BREAD IMPROVER  
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  
stands, which interlock to trap the gases produced by yeast. This process  
increases as the dough undergoes kneading and provides the dough with  
the structure required to produce the weight and shape of the bread.  
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) and other enzymes (amylases)  
extracted from wheat flours.  
A commercial bread improver has been used in some of the bread recipes  
listed in the ‘Easy Bake’ recipe section of this book. A crushed Vitamin C  
tablet or Vitamin C powder can be used as a bread improver and added to  
the dry ingredients.  
White Wheat Flour  
The flour used in the bread machine should be bread or baker’s flour.  
There is no need to sift the flour. Plain flour is most readily available,  
however best results are obtained with flour that has ꢀꢀ-ꢀ2% protein.  
For this reason, the recipes in this book requiring bread flour have been  
made with flours with ꢀꢀ-ꢀ2% protein. This is normally indicated on the  
packaging. Do not use self-raising flour until indicated in the recipe.  
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.  
When using a low protein, stone ground, wholemeal or plain flour  
the quality of the bread can be improved by adding gluten flour.  
SUGAR  
Sugar provides food for the yeast, sweetness and flavour to the crumb  
and helps brown the crust. White sugar, brown sugar, honey and golden  
syrup are all suitable to use. When using honey or golden syrup it must  
be counted as additional liquid. We have successfully tested granulated  
‘Splenda’ as a sugar substitute.  
Baker’s or Bread Flour  
Several brands of baker’s or bread flour are available nationally at larger  
supermarkets. Baker’s flour was used for the development of most of the  
recipes contained in this guide. It is a high protein, white wheat flour, with  
ꢀꢀ-ꢀ2% protein content, ensuring a higher quality and consistency to the  
baked bread.  
NEW ZEALAND ONLY  
Sugar can be reduced for more improved results.  
POWDERED MILK  
NEW ZEALAND ONLY  
Milk and milk products enhance the flavour and  
‘Elfin High Grade White Flour’ and ‘Champion High Grade Flour’  
These are high protein, white bread flours, containing ꢀ2% protein.  
increase the nutritional value of the bread. 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 by produces a denser loaf.  
Wholemeal Flour  
Contains all the bran, germ and flour of the wholewheat grain. Although  
breads baked with wholemeal flour will be higher in fibre, the loaf can be  
lower in height and heavier in texture depending on the protein level of the  
flour. Wholemeal flour with low protein can be improved by adding gluten  
flour or replacing ꢀ cup of wholemeal flour with bread or baker’s flour.  
SALT  
Salt is an important ingredient in bread making. However, salt inhibits  
the rising of the bread, so be careful when measuring, as it should be  
accurate. Refer to Questions and Answers (page 20).  
Rye Flour  
Popular for continental bread making, rye flour is low in protein and so it is  
essential to combine rye flour with bread flour to make bread successfully  
in the bread machine. Rye flour is traditionally used to make Pumpernickel  
and Black breads.  
NEW ZEALAND ONLY  
Salt may be reduced for improved results.  
FAT  
Gluten Flour  
Butter, margarine or oils, such as vegetable, safflower, sunflower, canola,  
etc., will add flavour, retain the moisture and enhance the keeping  
qualities of the bread.  
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 a low protein, stone ground, wholemeal or plain flour. Gluten  
flour can be purchased at most health food stores.  
BREAD MIXES  
These convenient mixes contain bread flour, sugar, milk, salt, oil and other  
ingredients such as bread improvers. Usually only the addition of water  
and yeast is required. Bread mix brands such as ‘Defiance’, ‘Laucke’ and  
‘Kitchen Collection’ are available nationally from major supermarkets.  
Recipes for some bread mix brands are listed in the Easy Bake recipe  
section of this book (refer pages R34-R37).  
For information on other brands of bread mix, contact the manufacturer  
listed on the package.  
NEW ZEALAND ONLY  
Bread mix brands such as “Elfin” are available.  
ꢀ7  
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The Vital Ingredients continued  
H
YEAST  
JAM SETTING MIX  
Without yeast the bread will not rise. Yeast needs liquid, sugar and warmth  
to activate. Dried yeast has been used in the recipes in this instruction  
book where appropriate. Before using dried yeast, always check the used  
by date, as stale yeast will prevent the bread from rising.  
‘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.  
“Tandaco” brand yeast (available nationally in most supermarkets) was  
used in the development of all yeasted 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 yeasts are 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  
‘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 package.  
Defiance  
Laucke  
Kitchen Collection  
Elfin (New Zealand only)  
ꢀ800 628 883  
ꢀ300 ꢀ33 33ꢀ  
ꢀ800 645 5ꢀ5  
0800 ꢀꢀ0 800  
NEW ZEALAND ONLY  
We recommend the use of ‘Elfin’ brand yeast.  
Rapid Rise Yeast  
These products are a mixture of yeast and bread improver. Brands will  
vary in strength. If wishing to substitute for yeast in a recipe, omit the  
bread improver. Rapid Rise yeasts should not be used with Bread Mix as  
bread improver is already included.  
For more information about Bread Flour please contact the relevant  
number listed below, or refer to contact details on the package.  
Defiance White Baker’s Flour  
Laucke Wallaby Bread Flour  
Elfin/Champion High Grade  
ꢀ800 628 883  
ꢀ300 ꢀ33 33ꢀ  
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 ‘Edmonds Surebake Yeast’.  
Plain Flour (New Zealand only) 0800 ꢀꢀ0 800  
For more information about Bread Improver please contact:  
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.  
Lowan Wholefoods  
ꢀ800 355 7ꢀ8  
EGGS  
Eggs are used in some bread recipes and provide liquid, help with the  
rising and increase the nutritional value of the bread. They add flavour and  
tenderness and are usually used in the sweeter type of breads.  
OTHER INGREDIENTS  
Fruits, nuts, chocolate chips, etc. are usually added to the Fruit and Nut  
Dispenser (unless recipe specifies otherwise). The bread machine will  
release the additional ingredients from the Dispenser at 8 minutes before  
the end of KNEAD 2. If added before this stage, excessive kneading will  
cause the ingredients to break down rather than hold their shape. Refer to  
“Using the Fruit and Nut Dispenser” (page 9).  
If the quantity of additional ingredients exceeds the size of the Dispenser,  
use the BEEPER button and add the additional ingredients manually  
when the Add-in Beeper sounds (also at 8 minutes before the end of the  
kneading cycles).  
ꢀ8  
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Hints and Tips for Better Bread Making  
✔
✔
Do ensure the collapsible kneading blade is in the upright position  
before adding ingredients to the bread pan.  
✘
Don’t use flour that contains a protein level of less that ꢀꢀ%, for  
example, generic brands of plain flour.  
Do measure ingredients accurately – weighed measurements are  
more accurate than volumetric measurements.  
✘
✘
✘
✘
Don’t use tableware cups and spoons for measuring.  
Don’t use compressed yeast.  
✔
✔
✔
✔
✔
Do use bread flour unless recipe states otherwise.  
Do check use-by-dates on ingredients.  
Don’t use hot water or liquids.  
Don’t use metal objects to remove the kneading blade from the  
bread pan or cooked loaf of bread, as this may cause damage to  
non-stick coating.  
Do add ingredients to the bread pan in the order stated in the recipe.  
Do store opened ingredients in air tight containers.  
Do use ingredients at room temperature.  
✘
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 Preset Timer for recipes that contain perishable  
items, such as eggs, cheese, milk, cream and meats.  
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 ¼ teaspoon.  
Never use self-raising flour to make yeasted  
bread unless recipe states otherwise.  
If the weather is hot and humid reduce the yeast by  
¼ teaspoon to avoid over rising of the dough.  
Never immerse your bread machine or bread pan in water.  
Flour properties can alter on a seasonal basis, therefore it  
may be necessary to adjust the water to flour ratio. This can  
be determined after ten minutes of the kneading cycle. Simply  
open the lid of the bread machine and if the dough is too  
sticky, add more flour, ꢀ tablespoon at a time until the dough  
reaches a firmed consistency. If the dough is too dry add more  
water, ꢀ teaspoon at a time until a softer, more pliable dough  
results. After being properly kneaded, dough with the correct  
amount of water, should form into a smooth, round ball.  
When hand shaping dough for rolls, weigh each  
piece of dough for more evenly sized results.  
ꢀ9  
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Questions and Answers  
C
Q: What happens if the bread isn’t removed when the bake  
cycle is complete?  
ABOUT INGREDIENTS:  
E
W
t
Q: Can other bread recipes be made in this machine?  
A: The bread machine will automatically go into a KEEP WARM cycle (in the  
BASIC, WHOLE WHEAT, FRENCH, SWEET, GLUTEN FREE and CONTINENTAL  
settings), holding the temperature of the bread for up to 60 minutes.  
However, 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 slightly lose  
its shape.  
A: The recipes in this book are sized so that the dough is kneaded properly  
and the finished bread does not exceed the bread pan capacity. Use only  
recipes will similar quantities of 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 that bread made with milk powder. If using  
fresh milk, substitute the water with fresh milk and omit the milk powder.  
Scald the milk and cool before adding to the other dough ingredients.  
Q: Why did the bread not rise?  
A: There may be several reasons. Check the protein level of the flour and  
the use-by-date of the yeast. The yeast may have failed to activate, the  
yeast measurements may be inaccurate or sometimes people just forget  
to add the yeast.  
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: Why do large holes appear inside the bread?  
Q: Can other sweetening agents be used in place of sugar?  
A: Occasionally air bubbles will concentrate at a certain location during the  
last rising and will bake in this state. This could be caused by too much  
water and/or yeast or insufficient flour. Check the recipe ingredients and  
method of weighing/measuring.  
A: Yes, honey, golden syrup or brown sugar can be used. Do not use  
powdered or liquid artificial sweeteners. However, granulated ‘SPLENDA’  
was successfully tested during recipe development. When substituting  
honey or similar sweet liquids for sugar, reduce the water by the same  
amount.  
Q: Why does the top of the bread collapse?  
A: Usually this is because the ingredients are not in balance or a low  
protein flour is used. Check the method of weighing/measuring the  
ingredients. Too much yeast, water or other liquid ingredients, or  
insufficient flour, may cause the bread to be pale on top and collapse while  
baking.  
Q: Can salt be omitted?  
A: Salt plays a very important part in bread making. Omitting it will  
decrease water retention in the dough, as well as affect mixing, the  
strength of the 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 does bread colour differ?  
A: This is probably because the ingredients used in each recipe may vary.  
A different crust colour may also have been selected.  
Q: Why do the ingredients need to be placed in 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  
TIME’.  
Q: Are the room and water temperatures important?  
A: Yes – room and water temperature influences yeast activity and  
therefore can affect the quality of the bread. The average room  
temperature is approximately 20-25°C. Room temperature water should  
also be used.  
ABOUT BAKING BREAD:  
Q: The bread cycle has been accidentally cancelled during the  
bread-making process. What can I do?  
Never use hot water as it will kill the yeast.  
A: If the power is accidentally turned off for 60 minutes or less during  
operation, the ikon™ Baker’s Oven has a Power Failure Protection system  
with a 60 minute memory function, that will automatically resume bread  
making, where it was interrupted, when power is restored.  
ABOUT USING THE ‘PRESET TIMER’:  
Q: Why can’t the ‘PRESET TIMER’ be set past 13 hours?  
If the operation cannot be resumed or the setting is cancelled:  
During the KNEAD cycles - Reselect the bread setting again and allow  
dough to re-knead and continue through the rising and baking process.  
The result may be a loaf higher in volume and lighter in texture.  
During the RISE cycles - Turn the bread machine off. Leave the dough in  
the pan and in the baking chamber with the lid closed. Allow the dough to  
rise until almost near the top of the pan. Turn the bread machine on. Select  
the ‘BAKE ONLY’ setting, set required baking time (between 0:00 to 2:00  
hours). Press the START/PAUSE button to commence operation.  
During the BAKE cycle – Select the ‘BAKE ONLY’ setting. Select required  
baking time (between 0:00 to 2:00 hours). Press the START/PAUSE button  
to commence operation.  
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 ‘PRESET 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.  
20  
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Control Panel Messages  
ERROR DETECTION  
When the START/PAUSE button has been pressed to commence operation and there is a problem relating to the sensor, the machine will beep and flash  
the particular error message specific to the problem. There are 5 different messages.  
ERROR  
MESSAGE  
PROBLEM  
CORRECTION  
Attempting to use the bread machine shortly after a  
previous loaf has been baked and its interior will still  
be too warm, that is, the sensor temperature will still  
be above 40°C.  
Press STOP, open the lid, remove the bread pan and allow the oven cavity  
sufficient time to cool.  
Refer to ‘Beginner’s guide to baking your first loaf’ Step ꢀ4, Page ꢀ5.  
--H  
Attempting to use the bread machine shortly after a  
Press STOP, open the lid, remove the bread pan and allow the oven cavity  
previous loaf has been baked and its interior will still sufficient time to cool. Ensure there are sufficient ingredients in the bread  
-H  
be too warm.  
pan.  
The bread machine is used in an extremely cold  
environment.  
Place the bread machine in a warmer environment. Recommended room  
temperature 20-25ºC.  
--L  
Contact your nearest authorised Breville Service Centre (refer to the back  
page for details).  
E:02  
E:03  
Contact your nearest authorised Breville Service Centre (refer to the back  
page for details).  
2ꢀ  
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Troubleshooting – Recipe  
T
STICKY PATCH  
ON TOP OF  
BREAD  
BREAD SINKS IN  
CENTRE  
HEAVY DENSE  
TEXTURE  
PROBLEM  
OVER BROWNED  
DOUGHY CENTRE  
Not measured  
correctly  
•
•
•
•
•
•
•
•
•
•
•
Low Protein %  
•
•
•
•
•
•
Flour  
Passed use-by  
date  
Self raising flour  
used  
•
•
Not measured  
correctly  
Sugar  
Salt  
•
•
•
Not measured  
correctly  
Not measured  
correctly  
•
Water/ Liquid  
Yeast  
Too hot/Too cold  
Not measured  
correctly  
•
•
•
•
•
•
•
•
•
•
Not measured  
correctly  
Bread Mix  
Used in place of  
flour  
•
Too hot  
Room Temp  
Too cold  
Troubleshooting – ikon™ Baker’s Oven  
T
MACHINE WILL NOT  
OPERATE  
ERROR CODE --H ON INGREDIENTS NOT  
DISPLAY WINDOW  
MIXED  
Appliance unplugged  
•
•
30 minute warming cycle (Wholewheat cycle only)  
Kneading blade not on shaft  
•
Select setting incorrect  
Machine has not cooled from previous use  
Lid opened during rising or baking  
Hot bread left in pan too long  
Incorrect crust colour selection  
Start button not pressed  
•
•
•
•
•
Bread pan unseated  
22  
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Troubleshooting – Recipe  
COARSE HOLEY  
TEXTURE  
BREAD RISES TOO BREAD DOESN’T  
CORRECTIVE ACTION  
MUCH  
RISE ENOUGH  
Check method of weighing/measuring ingredients. Ref Page ꢀ6  
Use suitable high protein flour or add gluten flour. Ref Page ꢀ7  
Discard and use fresh flour. Ref Page ꢀ7  
•
•
•
•
•
•
•
•
•
•
•
•
Use bread flour. Self-raising flour already contains baking powder as the raising  
agent. Ref Page ꢀ7  
Use metric measuring spoons. Ref Page ꢀ6  
•
•
•
•
•
Use metric measuring spoons. Ref Page ꢀ6  
Check method of weighing/measuring ingredients. Ref Page ꢀ6  
Water must be between 20°C - 25°C. Ref Page 20  
Use metric measuring spoons. Ref Page ꢀ6  
•
•
•
•
Check method of weighing/measuring ingredients. Ref Page ꢀ6  
Bread mix already contains salt, sugar, etc. and cannot be substituted for flour.  
Ref Page ꢀ7  
Room temperature must be less than 28°C. Ref Pages ꢀ3, 20  
Room temperature must be more than ꢀ0°C. Ref Pages ꢀ3, 20  
•
•
Troubleshooting – ikon™ Baker’s Oven  
BREAD NOT  
SUFFICIENTLY  
BAKED  
BAKED BREAD IS  
DAMP  
UNDER BROWNED  
CRUST  
PRESET TIMER DID  
NOT FUNCTION  
BREAD NOT BAKED  
LOAF IS SMALL  
•
•
•
•
•
•
•
•
•
•
•
23  
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Care, Cleaning and Storage  
Before cleaning your bread machine, switch off then unplug from the  
power outlet and allow the bread machine to cool completely.  
STORAGE  
When storing the bread machine, switch off and then remove the power  
plug from the power outlet. Ensure it is completely cool, clean and dry.  
Place the bread pan and kneading blades into the baking chamber and  
close the lid. Do not place heavy objects on top of the lid. Store the bread  
machine upright.  
BREAD MACHINE  
The inside and outside of the bread machine together with the lid and  
dispenser should be wiped with a soft damp cloth then dried thoroughly. If  
over spills such as flour, nuts, sultanas, etc. occur in the baking chamber,  
carefully remove using a damp cloth. Before re-using your bread machine,  
ensure that all parts are completely dry.  
REPLACEMENT BREAD PAN AND BLADES  
Both the collapsible blade and bread pan coating are operating parts of  
the machine and are subject to normal wear and tear over the life of the  
machine. Depending on your usage of the bread machine, they may need  
replacement if the bread begins to stick.  
NEVER immerse the bread machine or the bread pan in water.  
SPARE PARTS  
Replacement parts are available from Breville Spare Parts:  
Australia  
New Zealand  
BREAD PAN AND KNEADING BLADE  
The inside of the bread pan and collapsible kneading blade 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.  
ꢀ300 ꢀ39 798  
0800 253 007  
To clean the bread pan and blades:  
Half fill the bread pan with warm soapy water (use a non-abrasive  
detergent), allow to stand for ꢀ0-20 minutes. Remove the kneading blade  
and clean both blade and inside of bread pan using a soft cloth. Be sure to  
remove any crust or dough that may become lodged around the drive shaft  
and the kneading blade. Take care not to scratch the non-stick surface on  
the inside of the bread pan and the collapsible kneading blade.  
DO NOT USE HARSH CLEANERS, ABRASIVES, BRUSHES OR STEEL WOOL.  
NEVER WASH THE BREAD PAN OR KNEADING BLADE IN THE DISHWASHER.  
To clean the collapsible blade:  
Particular care should be used to clean the hinged area of the collapsible  
blade. After soaking in warm, soapy water for ꢀ0-20 minutes, use a  
wooden toothpick or thin wooden skewer to remove any bread residue  
from the hinged area. Failure to clean the hinged area may eventually  
result in the collapsible blade not working effectively.  
Some discolouration may appear in the bread pan over time. This is  
a natural effect cause by moisture and steam and will not affect the  
bread in any way.  
24  
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Easy Bake Recipes  
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Contents  
Page  
R3  
R6  
Traditional Favourites  
Flavoured White Bread  
Flavoured Sweet Bread  
Wholemeal Bread  
Flavoured Wholemeal Bread  
Dough  
Rꢀꢀ  
Rꢀ6  
Rꢀ8  
R20  
R24  
R26  
R28  
R3ꢀ  
R33  
R34  
R38  
R40  
R4ꢀ  
Pizza Dough  
Pasta Dough  
Gluten Free Bread  
Yeast Free Bread  
Manual Set Recipe  
Prepackaged Bread Mixes  
Just Jam  
Glazes  
Notes  
R2  
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Traditional Favourites  
There are many breads that we all like to place in our lunch box. This section includes a variety of breads made from natural ingredients. After  
tasting all of these recipes, you just might discover a new found favourite.  
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy in producing a  
ꢀ.25Kg (ꢀ250g), ꢀKg (ꢀ000g) or 750g loaf of bread.  
Procedure  
ꢀ. Place ingredients into bread pan in the exact order listed in the recipe.  
2. Wipe spills from outside of bread pan.  
3. Insert the bread pan into position in the baking chamber and close the lid.  
4. Press ‘SELECT’ to access the setting as listed in the following recipes.  
5. Press ‘LOAF SIZE’ to select ꢀ000g or 750g if required.  
6. Press ‘CRUST’ to select DARK, LIGHT or RAPID if required.  
7. Press ‘START/PAUSE’ to commence operation.  
8. At the end of the setting, press ‘STOP’.  
9. Remove bread from bread machine and bread pan. Cool bread on rack.  
Ensure the collapsible kneading blade is in the upright position before adding ingredients.  
SEQUENCE FOR ‘BASIC’ SETTING:  
KNEAD  
1
PUNCH  
DOWN  
BAKE  
TEMP  
TOTAL  
TIME  
SIZE/ CRUST  
750g Light  
KNEAD 2 RISE 1  
RISE 2  
25min  
25min  
25min  
25min  
25min  
25min  
25min  
25min  
25min  
SHAPE  
ꢀ5sec  
ꢀ5sec  
ꢀ5sec  
ꢀ5sec  
ꢀ5sec  
ꢀ5sec  
ꢀ5sec  
ꢀ5sec  
ꢀ5sec  
RISE 3  
50min  
50min  
50min  
50min  
50min  
50min  
50min  
50min  
50min  
BAKE  
35min  
45min  
55min  
40min  
50min  
60min  
50min  
60min  
70min  
2hrs  
55mins  
3min  
3min  
3min  
3min  
3min  
3min  
5min  
5min  
5min  
22min  
22min  
22min  
22min  
22min  
22min  
20min  
20min  
20min  
40min  
40min  
40min  
40min  
40min  
40min  
40min  
40min  
40min  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
ꢀ32ºC  
ꢀ32ºC  
ꢀ34ºC  
ꢀ32ºC  
ꢀ32ºC  
ꢀ34ºC  
ꢀ32ºC  
ꢀ32ºC  
ꢀ34ºC  
3 hrs  
05mins  
750g Medium  
750g Dark  
3 hrs  
ꢀ5mins  
3 hrs  
00mins  
ꢀKg Light  
3hrs  
ꢀ0mins  
ꢀKg Medium  
ꢀKg Dark  
3hrs  
20mins  
3hrs  
ꢀ0mins  
ꢀ.25Kg Light  
ꢀ.25Kg Medium  
ꢀ.25Kg Dark  
3hrs  
20mins  
3hrs  
30mins  
ADD-IN BEEPS / FRUIT & NUT DISPENSER:  
If the Beeper is selected 8 beeps will sound at 8 minutes before the end of the second KNEAD 2 alerting you to add additional ingredients. If the  
Fruit & Nut Dispenser operation is also selected it will release the additional ingredients in the Dispenser into the dough at the same time that the  
Beeper sounds.  
If the additional ingredients exceed the capacity of the Fruit & Nut Dispenser, open the lid at the sound of the beeps and add the additional  
ingredients into the pan with the dough.  
R3  
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Traditional Favourites continued  
SEQUENCE FOR ‘BASIC RAPID’ SETTING:  
SIZE/  
PUNCH  
DOWN  
BAKE  
TIME  
BAKE  
TEMP  
TOTAL  
TIME  
KNEAD 1 KNEAD 2 RISE 1  
FUNCTION  
RISE 2  
ꢀ0min  
ꢀ0min  
ꢀ0min  
SHAPE  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
RISE 3  
30min  
30min  
30min  
2hrs  
05mins  
750g Rapid  
ꢀKg Rapid  
3min  
3min  
5min  
22min  
22min  
20min  
ꢀ5min  
ꢀ5min  
ꢀ5min  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
45min  
50min  
60min  
ꢀ32ºC  
ꢀ32ºC  
ꢀ32ºC  
2hrs  
ꢀ0mins  
2hrs  
20mins  
ꢀ.25Kg Rapid  
If using the RAPID setting on specified recipes in this section, modify the salt and yeast quantities as indicated below:  
Salt  
Decrease by ¼ teaspoon  
Increase by ¼ teaspoon  
Yeast  
These modifications are applicable to all loaf sizes i.e. ꢀ.25Kg (ꢀ250g), ꢀKg (ꢀ000g) and 750g.  
Best results are achieved by using the longer settings, producing a loaf with optimal texture and greater keeping qualities.  
BASIC WHITE BREAD  
INGREDIENTS  
1.25Kg  
1Kg  
750g  
Water  
420ml  
360ml  
280ml  
Oil  
3 tablespoons  
2 teaspoons  
2 tablespoons  
750g/ 5 cups  
ꢀ teaspoon  
2 tablespoons  
ꢀ½ teaspoons  
ꢀ½ tablespoons  
650g/ 4ꢀ⁄3 cups  
¾ teaspoon  
ꢀ tablespoon  
ꢀ teaspoon  
Salt  
Sugar  
ꢀ tablespoon  
500g/ 3ꢀ⁄3 cups  
½ teaspoon  
Bread flour  
Bread improver  
Milk powder  
Tandaco yeast  
2 tablespoons  
2 teaspoons  
ꢀ½ tablespoons  
ꢀ¾ teaspoons  
ꢀ tablespoon  
ꢀ½ teaspoons  
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID  
MILK BREAD  
Not suitable for ‘PRESET TIMER’  
INGREDIENTS  
1.25Kg  
1Kg  
750g  
Full cream milk,  
scalded and cooled  
420ml  
375ml  
3ꢀ0ml  
Oil  
ꢀ½ tablespoons  
2 teaspoons  
ꢀ tablespoon  
ꢀ½ teaspoons  
2 tablespoons  
600g/ 4 cups  
ꢀ teaspoon  
3 teaspoons  
Salt  
ꢀ¼ teaspoons  
ꢀ½ tablespoons  
450g/ 3 cups  
¾ teaspoon  
Sugar  
2½ tablespoons  
700g/ 42⁄3 cups  
ꢀ½ teaspoons  
ꢀ¾ teaspoons  
Bread flour  
Bread improver  
Tandaco yeast  
ꢀ½ teaspoons  
ꢀ¼ teaspoons  
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID  
R4  
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SEQUENCE FOR ‘FRENCH’ SETTING:  
BAKE  
TIME  
BAKE  
TEMP  
TOTAL  
TIME  
SIZE  
750g  
ꢀKg  
KNEAD 1 KNEAD 2 RISE 1  
PUNCH  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
RISE 2  
30min  
30min  
30min  
SHAPE  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
RISE 3  
60min  
60min  
60min  
3hrs  
27mins  
5min  
5min  
5min  
20min  
20min  
20min  
40min  
40min  
40min  
52min  
55min  
65min  
ꢀ37ºC  
ꢀ37ºC  
ꢀ37ºC  
3hrs  
30mins  
3hrs  
40mins  
ꢀ.25Kg  
Selection of ‘CRUST’ and the ‘RAPID’ function is not available on this setting.  
FRENCH BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
420ml  
375ml  
3ꢀ0ml  
Oil  
ꢀ tablespoon  
2 teaspoons  
3 teaspoons  
750g/ 5 cups  
ꢀ teaspoon  
ꢀ¾ teaspoons  
3 teaspoons  
ꢀ½ teaspoons  
2 teaspoons  
650g/ 4ꢀ⁄3 cups  
¾ teaspoon  
ꢀ½ teaspoons  
2 teaspoons  
Salt  
ꢀ¼ teaspoons  
Sugar  
ꢀ teaspoon  
Bread flour  
Bread improver  
500g/ 3ꢀ⁄3 cups  
½ teaspoon  
Tandaco yeast  
ꢀ¼ teaspoons  
SETTING: FRENCH  
SEQUENCE FOR ‘CONTINENTAL’ SETTING:  
PUNCH  
DOWN  
BAKE  
TIME  
BAKE  
TEMP  
TOTAL  
TIME  
SIZE  
KNEAD 1 KNEAD 2 RISE 1  
5min 20min 40min  
RISE 2  
SHAPE  
RISE 3  
70min  
4hrs  
35mins  
ꢀKg  
ꢀ0sec  
20min  
ꢀ5sec  
ꢀ20min  
80-ꢀ50ºC  
Selection of ‘LOAF SIZE’, ‘CRUST’ and the ‘RAPID’ function is not available on this setting.  
CONTINENTAL BREAD  
INGREDIENTS  
Water  
1Kg  
420ml  
Oil  
ꢀ tablespoon  
2 teaspoons  
Salt  
Bread flour  
Bread improver  
750g/ 5 cups  
2 teaspoons  
ꢀ¼ teaspoons  
Tandaco yeast  
SETTING: CONTINENTAL  
Use the PAUSE function at 15 minutes into the baking cycle. Open the lid, brush top of loaf with milk and lightly sift 2 tablespoons of  
bread flour over top. Close the lid. Press ‘START/PAUSE’ to recommence operation.  
R5  
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Flavoured White Bread  
Procedure  
ꢀ. Place ingredients into bread pan in the exact order listed in the recipe.  
2. Wipe spills from outside of bread pan.  
3. Insert the bread pan into position in the baking chamber and close the lid.  
4. Press ‘SELECT’ to access the desired setting as listed in the following recipes.  
5. Press ‘LOAF SIZE’ to select ꢀ000g or 750g if required.  
6. Press ‘CRUST’ to select DARK, LIGHT or RAPID function if required.  
7. Press ‘NUTS’/Press ‘BEEPER’, if required.  
8. Press ‘START/PAUSE’ to commence operation.  
9. At the end of the setting, press ‘STOP’.  
ꢀ0. Remove bread from bread machine and bread pan. Cool bread on a rack.  
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy in producing a  
ꢀ.25Kg (ꢀ250g), ꢀKg (ꢀ000g) or 750g loaf of bread.  
POTATO & LEEK BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
420ml  
375ml  
290ml  
Oil  
3 tablespoons  
2 teaspoons  
2½ tablespoons  
750g/ 5 cups  
ꢀ teaspoon  
2½ tablespoons  
2½ tablespoons  
ꢀ½ teaspoons  
2 tablespoons  
600g/ 4 cups  
¾ teaspoon  
2 tablespoons  
2 tablespoons  
ꢀ¼ teaspoons  
ꢀ½ tablespoons  
500g/ 3ꢀ⁄3 cups  
½ teaspoon  
ꢀ½ tablespoons  
Salt  
Sugar  
Bread flour  
Bread improver  
Milk powder  
ꢀ
Packaged Instant Potato Flakes ½ cup  
⁄3  
cup  
¼ cup  
Tandaco yeast  
ꢀ¾ teaspoons  
ꢀ½ teaspoons  
ꢀ¼ teaspoons  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
Leek, finely chopped  
90g/ ꢀ cup  
65g/ ¾ cup  
45g/ ½ cup  
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID  
SUN-DRIED TOMATO BREAD  
INGREDIENTS  
1.25Kg  
1Kg  
750g  
Water  
420ml  
375ml  
3ꢀ0ml  
Oil from sun-dried tomatoes  
3 tablespoons  
2 tablespoons  
ꢀ tablespoon  
Salt  
2 teaspoons  
2 tablespoons  
750g/ 5 cups  
ꢀ teaspoon  
ꢀ½ teaspoons  
ꢀ½ tablespoons  
600g/ 4 cups  
¾ teaspoon  
ꢀ¼ teaspoons  
ꢀ tablespoon  
450g/ 3 cups  
½ teaspoon  
ꢀ tablespoon  
ꢀ teaspoon  
Sugar  
Bread flour  
Bread improver  
Milk powder  
Dried Mixed Herbs  
Tandaco yeast  
3 tablespoons  
3 teaspoons  
ꢀ¾ teaspoons  
2 tablespoons  
2 teaspoons  
ꢀ½ teaspoons  
ꢀ¼ teaspoons  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
Sun-dried tomatoes, chopped,  
drained and dried  
ꢀ
½ cup  
⁄3  
cup  
¼ cup  
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID  
R6  
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Flavoured White Bread continued  
GARLIC BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
420ml  
375ml  
3ꢀ0ml  
Olive oil  
3 tablespoons  
3 teaspoons  
2 teaspoons  
2 tablespoons  
750g/ 5 cups  
ꢀ teaspoon  
2½ tablespoons  
2 tablespoons  
2 teaspoons  
ꢀ½ teaspoons  
ꢀ½ tablespoons  
600g/ 4 cups  
¾ teaspoon  
2 tablespoons  
2 tablespoons  
ꢀ½ teaspoons  
ꢀ tablespoon  
ꢀ teaspoon  
ꢀ teaspoon  
ꢀ tablespoon  
500g/ 3ꢀ⁄3 cups  
½ teaspoon  
ꢀ½ tablespoons  
ꢀ tablespoon  
ꢀ¼ teaspoons  
Fresh minced garlic  
Salt  
Sugar  
Bread flour  
Bread improver  
Milk powder  
Fresh parsley, chopped 3 tablespoons  
Tandaco yeast ꢀ¾ teaspoons  
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID  
ITALIAN BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
4ꢀ0ml  
340ml  
270ml  
Olive oil  
3 tablespoons  
3 tablespoons  
2 teaspoons  
2 tablespoons  
750g/ 5 cups  
ꢀ teaspoon  
2 tablespoons  
2 tablespoons  
ꢀ½ teaspoons  
ꢀ½ tablespoons  
600g/ 4 cups  
¾ teaspoon  
2 tablespoons  
ꢀ½ tablespoons  
ꢀ½ teaspoons  
ꢀ½ tablespoons  
ꢀ tablespoon  
ꢀ teaspoon  
ꢀ tablespoon  
450g/ 3 cups  
½ teaspoon  
ꢀ½ tablespoons  
ꢀ tablespoon  
ꢀ¼ teaspoons  
Tomato Paste  
Salt  
Sugar  
Bread flour  
Bread improver  
Milk powder  
Dried basil  
Tandaco yeast  
2½ tablespoons  
2 tablespoons  
ꢀ¾ teaspoons  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
Stuffed green olives,  
chopped, drained and dried  
ꢀ
½ cup  
⁄3  
cup  
¼ cup  
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID  
ONION BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
420ml  
375ml  
3ꢀ0ml  
Oil  
3 tablespoons  
2 teaspoons  
2 tablespoons  
700g/ 42⁄3 cups  
ꢀ teaspoon  
3 tablespoons  
ꢀ½ teaspoons  
2 tablespoons  
600g/ 4 cups  
¾ teaspoon  
2 tablespoons  
ꢀ½ teaspoons  
ꢀ½ teaspoons  
2 tablespoons  
ꢀ teaspoon  
ꢀ½ tablespoons  
450g/ 3 cups  
½ teaspoon  
ꢀ½ tablespoons  
ꢀ teaspoon  
ꢀ¼ teaspoons  
Salt  
Sugar  
Bread flour  
Bread improver  
Milk powder  
Onion powder  
Tandaco yeast  
2½ tablespoons  
2 teaspoons  
ꢀ¾ teaspoons  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
Onion, roughly chopped ¾ cup  
½ cup  
¼ cup  
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID  
R7  
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Flavoured White Bread continued  
BLACK OLIVE & BASIL BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
420ml  
375ml  
3ꢀ0ml  
Olive oil  
3 tablespoons  
2 teaspoons  
2 tablespoons  
750g/ 5 cups  
ꢀ teaspoon  
2 tablespoons  
ꢀ½ teaspoons  
2 tablespoons  
600g/ 4 cups  
¾ teaspoon  
2 tablespoons  
ꢀ tablespoon  
ꢀ½ teaspoons  
ꢀ tablespoon  
ꢀ teaspoon  
ꢀ½ tablespoons  
450g/ 3 cups  
½ teaspoon  
ꢀ½ tablespoons  
3 teaspoons  
ꢀ¼ teaspoons  
Salt  
Sugar  
Bread flour  
Bread improver  
Milk powder  
Dried basil  
Tandaco yeast  
2½ tablespoons  
ꢀ¼ tablespoon  
ꢀ¾ teaspoons  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
Black olives, chopped,  
drained and dried  
4 tablespoons  
3 tablespoons  
2 tablespoons  
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID  
THAI COCONUT CURRY BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
420ml  
375ml  
3ꢀ0ml  
Oil  
3 tablespoons  
2 teaspoons  
2 tablespoons  
700g/ 42⁄3 cups  
ꢀ teaspoon  
2½ tablespoons  
2 tablespoons  
ꢀ½ teaspoons  
ꢀ½ tablespoons  
600g/ 4 cups  
¾ teaspoon  
2 tablespoons  
2 teaspoons  
ꢀ½ teaspoons  
ꢀ tablespoon  
ꢀ teaspoon  
ꢀ tablespoon  
450g/ 3 cups  
½ teaspoon  
ꢀ½ tablespoons  
ꢀ teaspoon  
ꢀ¼ teaspoons  
Salt  
Sugar  
Bread flour  
Bread improver  
Coconut milk powder  
Thai Curry Mix Powder 3 teaspoons  
Tandaco yeast ꢀ¾ teaspoons  
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID  
PESTO & PINENUT BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
390ml  
320ml  
250ml  
Oil  
2½ tablespoons  
½ cup  
2 tablespoons  
ꢀ½ tablespoons  
¼ cup  
ꢀ
Bottled Pesto  
Salt  
⁄3  
cup  
2 teaspoons  
2 tablespoons  
750g/ 5 cups  
ꢀ teaspoon  
2½ tablespoons  
ꢀ¾ teaspoons  
ꢀ½ teaspoons  
2 tablespoons  
600g/ 4 cups  
¾ teaspoon  
ꢀ teaspoon  
ꢀ½ tablespoons  
450g/ 3 cups  
½ teaspoon  
ꢀ½ tablespoons  
ꢀ¼ teaspoons  
Sugar  
Bread flour  
Bread improver  
Milk powder  
Tandaco yeast  
2 tablespoons  
ꢀ½ teaspoons  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
ꢀ
Roasted pine nuts  
½ cup  
⁄3  
cup  
¼ cup  
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID  
R8  
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Flavoured White Bread continued  
CHEESE & CHIVE BREAD  
Not suitable for ‘PRESET TIMER’.  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
420ml  
375ml  
3ꢀ0ml  
Oil  
3 tablespoons  
2 teaspoons  
2 tablespoons  
700g/ 42⁄3 cups  
ꢀ teaspoon  
2½ tablespoons  
ꢀ teaspoon  
ꢀ¾ teaspoons  
3 tablespoons  
ꢀ½ teaspoons  
2 tablespoons  
600g/ 4 cups  
¾ teaspoon  
2 tablespoons  
¾ teaspoon  
ꢀ½ teaspoons  
2 tablespoons  
ꢀ teaspoon  
ꢀ½ tablespoons  
450g/ 3 cups  
½ teaspoon  
ꢀ½ tablespoons  
½ teaspoon  
ꢀ¼ teaspoons  
Salt  
Sugar  
Bread flour  
Bread improver  
Milk powder  
Paprika  
Tandaco yeast  
ADD AT THE BEEPS  
Chives, chopped  
ꢀ
½ cup  
⁄3  
cup  
¼ cup  
¾ cup  
Cheddar cheese,  
grated  
ꢀ¼ cups  
ꢀ cup  
Parmesan cheese,  
grated  
2½ tablespoons  
2 tablespoons  
ꢀ½ tablespoons  
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID  
SWEET CORN BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
300ml  
270ml  
240ml  
Olive oil  
3 tablespoons  
½ cup  
3 tablespoons  
2 tablespoons  
¼ cup  
ꢀ
Canned creamed corn  
Salt  
⁄3  
cup  
2 teaspoons  
2 tablespoons  
750g/ 5 cups  
ꢀ teaspoon  
2½ tablespoons  
¾ teaspoons  
ꢀ¾ teaspoons  
ꢀ½ teaspoons  
2 tablespoons  
600g/ 4 cups  
¾ teaspoon  
ꢀ teaspoon  
ꢀ½ tablespoons  
450g/ 3 cups  
½ teaspoon  
ꢀ½ tablespoons  
¼ teaspoon  
ꢀ¼ teaspoons  
Sugar  
Bread flour  
Bread improver  
Milk powder  
Cayenne pepper  
Tandaco yeast  
2 tablespoons  
½ teaspoon  
ꢀ½ teaspoons  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
Canned corn kernels,  
drained  
ꢀ cup  
¾ cup  
½ cup  
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID  
R9  
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Flavoured White Bread continued  
PUMPKIN BREAD  
INGREDIENTS  
1.25Kg  
1Kg  
750g  
Water  
220ml  
200ml  
ꢀ80ml  
Oil  
3 tablespoons  
ꢀ cup  
2 tablespoons  
¾ cup  
ꢀ tablespoon  
½ cup  
Pumpkin, cooked, mashed and well drained  
Salt  
2 teaspoons  
2 tablespoons  
750g/ 5 cups  
ꢀ teaspoon  
2½ tablespoons  
ꢀ¾ teaspoons  
ꢀ¾ teaspoons  
ꢀ½ teaspoons  
ꢀ½ tablespoons  
600g/ 4 cups  
¾ teaspoon  
2 tablespoons  
ꢀ½ teaspoons  
ꢀ½ teaspoons  
ꢀ teaspoon  
ꢀ tablespoon  
450g/ 3 cups  
½ teaspoon  
ꢀ½ tablespoons  
ꢀ teaspoon  
ꢀ¼ teaspoons  
Sugar  
Bread flour  
Bread improver  
Milk powder  
Ground cumin  
Tandaco yeast  
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID  
CAJUN JALAPENO BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
420ml  
375ml  
3ꢀ0ml  
Oil  
3 tablespoons  
2 teaspoons  
2 tablespoons  
700g/ 42⁄3 cups  
ꢀ teaspoon  
2 tablespoons  
ꢀ½ teaspoons  
ꢀ½ tablespoons  
600g/ 4 cups  
¾ teaspoon  
2 tablespoons  
2 teaspoons  
ꢀ½ teaspoons  
ꢀ tablespoon  
ꢀ teaspoon  
ꢀ tablespoon  
450g/ 3 cups  
½ teaspoon  
ꢀ½ tablespoons  
ꢀ½ teaspoons  
ꢀ¼ teaspoons  
Salt  
Sugar  
Bread flour  
Bread improver  
Milk powder  
Cajun seasoning  
Tandaco yeast  
2½ tablespoons  
3 teaspoons  
ꢀ¾ teaspoons  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
ꢀ
Jalapeno peppers, chopped, drained and dried ½ cup  
⁄3  
cup  
¼ cup  
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID  
FRESH HERB & CARAWAY BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
420ml  
375ml  
3ꢀ0ml  
Oil  
3 tablespoons  
2 teaspoons  
2 tablespoons  
700g/ 42⁄3 cups  
ꢀ teaspoon  
2 tablespoons  
ꢀ½ teaspoons  
ꢀ½ tablespoons  
600g/ 4 cups  
¾ teaspoon  
2 tablespoons  
ꢀ½ teaspoons  
ꢀ tablespoon  
ꢀ teaspoon  
ꢀ tablespoon  
450g/ 3 cups  
½ teaspoon  
ꢀ½ tablespoons  
ꢀ¼ teaspoons  
Salt  
Sugar  
Bread flour  
Bread improver  
Milk powder  
Tandaco yeast  
2½ tablespoons  
ꢀ¾ teaspoons  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
Chopped fresh parsley  
Dill  
3 tablespoons  
3 tablespoons  
2 tablespoons  
ꢀ tablespoon  
2 teaspoons  
2 tablespoons  
2 tablespoons  
ꢀ½ tablespoons  
3 teaspoons  
ꢀ tablespoon  
ꢀ½ tablespoons  
ꢀ tablespoon  
2 teaspoons  
ꢀ teaspoon  
Coriander  
Thyme  
Caraway seeds  
ꢀ½ teaspoons  
Rꢀ0 SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID  
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Flavoured Sweet Bread  
Most of the recipes in this section have the addition of nuts, chocolate, sultanas or other flavour enhancing ingredients. Some of the recipes  
include egg or milk in place of water to produce a richer flavoured bread with better keeping qualities. All the recipes in this section are  
designed for the SWEET Setting.  
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy in producing  
a ꢀ.25Kg (ꢀ250g), ꢀKg (ꢀ000g) or 750g loaf of bread.  
Procedure  
ꢀ. Place ingredients into bread pan in the exact order listed in the recipe.  
2. Wipe spills from outside of bread pan.  
3. Insert the bread pan into position in the baking chamber and close the lid.  
4. Press ‘SELECT’ to access the SWEET setting – ꢀ250g.  
5. Press ‘LOAF SIZE’ to ꢀ000g or 750g setting if required.  
6. Press ‘NUTS’/Press ‘BEEPER’, if required.  
7. Press ‘START/PAUSE’ to commence operation.  
8. At the end of the setting, press ‘STOP’.  
9. Remove bread from the bread machine and bread pan. Cool bread on rack.  
SEQUENCE FOR ‘SWEET’ SETTING:  
PUNCH  
DOWN  
BAKE  
TIME  
BAKE  
TEMP  
TOTAL  
TIME  
SIZE  
750g  
ꢀKg  
KNEAD 1 KNEAD 2  
RISE 1  
40min  
40min  
40min  
RISE 2  
25min  
25min  
25min  
SHAPE  
5sec  
RISE 3  
50min  
50min  
50min  
3hrs  
22mins  
5min  
5min  
5min  
20min  
20min  
20min  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
62min  
65min  
70min  
ꢀꢀ5ºC  
ꢀꢀ5ºC  
ꢀꢀ5ºC  
3hrs  
25mins  
5sec  
3hrs  
30mins  
ꢀ.25Kg  
5sec  
Selection of ‘CRUST’ and the ‘RAPID’ function is not available on this setting.  
PECAN & MAPLE SYRUP BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
355ml  
320ml  
250ml  
Oil  
3 tablespoons  
2 teaspoons  
2½ teaspoons  
675g/ 4½ cups  
ꢀ teaspoon  
2½ tablespoons  
2 teaspoons  
2 tablespoons  
ꢀ½ teaspoons  
2 teaspoons  
600g/ 4 cups  
¾ teaspoon  
2 tablespoons  
ꢀ½ teaspoons  
ꢀ tablespoon  
ꢀ teaspoon  
Salt  
Sugar  
ꢀ½ teaspoons  
450g/ 3 cups  
½ teaspoon  
Bread flour  
Bread improver  
Milk powder  
Tandaco yeast  
ꢀ½ tablespoons  
ꢀ¼ teaspoons  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
ꢀ
Pecans, chopped  
½ cup  
⁄3  
cup  
¼ cup  
SETTING: SWEET  
Rꢀꢀ  
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Flavoured Sweet Bread continued  
APPLE & SPICE BREAD  
INGREDIENTS  
Water  
1.25Kg  
270ml  
1Kg  
250ml  
750g  
2ꢀ0ml  
Apple juice  
Oil  
ꢀ50ml  
ꢀ25ml  
60ml  
2 tablespoons  
ꢀ¾ teaspoons  
3 tablespoons  
675g/ 4½ cups  
ꢀ teaspoon  
2½ tablespoons  
ꢀ teaspoon  
ꢀ teaspoon  
2 teaspoons  
ꢀ½ tablespoons  
ꢀ½ teaspoons  
2 tablespoons  
600g/ 4 cups  
¾ teaspoon  
2 tablespoons  
¾ teaspoon  
¾ teaspoon  
ꢀ½ teaspoons  
ꢀ tablespoon  
ꢀ¼ teaspoons  
ꢀ tablespoon  
450g/ 3 cups  
½ teaspoon  
ꢀ½ tablespoons  
½ teaspoon  
½ teaspoon  
ꢀ¼ teaspoons  
Salt  
Brown sugar  
Bread flour  
Bread improver  
Milk powder  
Ground cinnamon  
Ground nutmeg  
Tandaco yeast  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
Dried apple, chopped  
4 tablespoons  
3 tablespoons  
2 tablespoons  
2 tablespoons  
Sultanas  
4 tablespoons  
3 tablespoons  
SETTING: SWEET  
GINGER & MACADAMIA NUT BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
360ml  
330ml  
270ml  
Oil  
3 tablespoons  
2 tablespoons  
¼ cup  
ꢀ tablespoon  
2 tablespoons  
ꢀ teaspoon  
450g/ 3 cups  
½ teaspoon  
ꢀ½ tablespoons  
¾ teaspoon  
ꢀ½ teaspoons  
ꢀ
Ginger & Lime Jam  
Salt  
⁄3  
cup  
ꢀ½ teaspoons  
675g/ 4½ cups  
ꢀ teaspoon  
ꢀ¼ teaspoons  
600g/ 4 cups  
¾ teaspoon  
2 tablespoons  
ꢀ teaspoon  
ꢀ¾ teaspoons  
Bread flour  
Bread improver  
Milk powder  
Ground ginger  
Tandaco yeast  
2½ tablespoons  
ꢀ¼ teaspoon  
2 teaspoons  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
Macadamia nuts,  
chopped roughly  
ꢀ
½ cup  
⁄3  
cup  
¼ cup  
Glace ginger, chopped  
3 tablespoons  
2 tablespoons  
ꢀ tablespoon  
SETTING: SWEET  
ROLLED OATS & BROWN SUGAR BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
4ꢀ0ml  
375ml  
3ꢀ0ml  
Oil  
3 tablespoons  
2 teaspoons  
3 tablespoons  
675g/ 4½ cups  
ꢀ teaspoon  
¾ cup  
2 tablespoons  
ꢀ½ teaspoons  
2 tablespoons  
600g/ 4 cups  
¾ teaspoon  
½ cup  
ꢀ tablespoon  
ꢀ teaspoon  
ꢀ½ tablespoons  
450g/ 3 cups  
Salt  
Brown sugar  
Bread flour  
Bread improver  
Rolled oats  
Milk powder  
½ teaspoon  
ꢀ
⁄3  
cup  
2½ tablespoons  
ꢀ¾ teaspoons  
2 tablespoons  
ꢀ½ teaspoons  
ꢀ½ tablespoons  
ꢀ¼ teaspoons  
Tandaco yeast  
Rꢀ2 SETTING: SWEET  
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Flavoured Sweet Bread continued  
WALNUT & COFFEE BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
4ꢀ0ml  
375ml  
3ꢀ0ml  
Oil  
3 tablespoons  
¼ cup  
3 tablespoons  
2 tablespoons  
2 tablespoons  
ꢀ tablespoon  
Honey  
Bushells Coffee &  
Chicory Essence  
3 teaspoons  
2 teaspoons  
ꢀ teaspoon  
Salt  
2 teaspoons  
675g/ 4½ cups  
ꢀ teaspoon  
ꢀ½ teaspoons  
600g/ 4 cups  
¾ teaspoon  
ꢀ teaspoon  
Bread flour  
Bread improver  
Milk powder  
Nutmeg  
450g/ 3 cups  
½ teaspoon  
2½ tablespoons  
ꢀ teaspoon  
2 tablespoons  
¾ teaspoon  
ꢀ½ tablespoons  
½ teaspoon  
Tandaco yeast  
ꢀ¾ teaspoons  
ꢀ½ teaspoons  
ꢀ¼ teaspoons  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
ꢀ
Walnut, chopped  
½ cup  
⁄3  
cup  
¼ cup  
SETTING: SWEET  
LEMON BUTTER BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
4ꢀ0ml  
375ml  
3ꢀ0ml  
Salt  
2 teaspoons  
3 tablespoons  
3 teaspoons  
675g/ 4½ cups  
ꢀ teaspoon  
2½ tablespoons  
ꢀ¾ teaspoons  
ꢀ½ teaspoons  
2 tablespoons  
2 teaspoons  
600g/ 4 cups  
¾ teaspoon  
2 tablespoons  
ꢀ½ teaspoons  
ꢀ teaspoon  
ꢀ tablespoon  
ꢀ teaspoon  
450g/ 3 cups  
½ teaspoon  
ꢀ½ tablespoons  
ꢀ¼ teaspoons  
Lemon Butter Spread  
Grated lemon rind  
Bread flour  
Bread improver  
Milk powder  
Tandaco yeast  
SETTING: SWEET  
COCONUT & CHERRY BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
370ml  
330ml  
250ml  
Canned Coconut Milk  
Oil  
2½ tablespoons  
3 tablespoons  
ꢀ¾ teaspoons  
3 tablespoons  
675g/ 4½ cups  
ꢀ teaspoon  
2 tablespoons  
2 tablespoons  
ꢀ½ teaspoons  
2 tablespoons  
600g/ 4 cups  
¾ teaspoon  
ꢀ½ tablespoons  
ꢀ tablespoon  
ꢀ¼ teaspoons  
ꢀ tablespoon  
450g/ 3 cups  
½ teaspoon  
ꢀ½ tablespoons  
¼ cup  
Salt  
Sugar  
Bread flour  
Bread improver  
Milk powder  
Desiccated coconut  
Tandaco yeast  
2½ tablespoons  
½ cup  
2 tablespoons  
ꢀ
⁄3  
cup  
2 teaspoons  
ꢀ¾ teaspoons  
ꢀ½ teaspoons  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
ꢀ
Glace cherries, halved  
½ cup  
⁄3  
cup  
¼ cup  
SETTING: SWEET  
Rꢀ3  
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Flavoured Sweet Bread continued  
CRANBERRY & PISTACHIO NUT BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
275ml  
250ml  
200ml  
Oil  
2½ tablespoons  
ꢀ¾ teaspoons  
3 tablespoons  
½ cup  
2 tablespoons  
ꢀ½ teaspoons  
ꢀ½ tablespoons  
ꢀ½ teaspoons  
2 tablespoons  
¼ cup  
Salt  
Brown sugar  
Cranberry sauce  
Bread flour  
Bread improver  
Milk powder  
Tandaco yeast  
2½ tablespoons  
ꢀ
⁄3  
cup  
675g/ 4½ cups  
ꢀ teaspoon  
2½ tablespoons  
2 teaspoons  
600g/ 4 cups  
¾ teaspoon  
450g/ 3 cups  
½ teaspoon  
ꢀ½ tablespoons  
ꢀ½ teaspoons  
2 tablespoons  
ꢀ¾ teaspoons  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
ꢀ
Pistachio nuts  
½ cup  
⁄3  
cup  
¼ cup  
SETTING: SWEET  
CHOCOLATE CHIP BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
370ml  
330ml  
250ml  
Oil  
3 tablespoons  
ꢀ¾ teaspoons  
3 tablespoons  
675g/ 4½ cups  
ꢀ teaspoon  
2 tablespoons  
ꢀ½ teaspoons  
2 tablespoons  
600g/ 4 cups  
¾ teaspoon  
2 tablespoons  
ꢀ¾ teaspoons  
ꢀ tablespoon  
ꢀ teaspoon  
ꢀ tablespoon  
450g/ 3 cups  
½ teaspoon  
ꢀ½ tablespoons  
ꢀ½ teaspoons  
Salt  
Brown sugar  
Bread flour  
Bread improver  
Milk powder  
Tandaco yeast  
2½ tablespoons  
2 teaspoons  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
Chocolate chips  
ꢀ cup  
¾ cup  
½ cup  
SETTING: SWEET  
APRICOT ALMOND & CARDAMOM BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
370ml  
300ml  
270ml  
Oil  
3 tablespoons  
ꢀ½ teaspoons  
2 teaspoons  
3 tablespoons  
675g/ 4½ cups  
ꢀ teaspoon  
2 tablespoons  
ꢀ½ teaspoons  
ꢀ½ teaspoons  
2 tablespoons  
600g/ 4 cups  
¾ teaspoon  
2 tablespoons  
ꢀ¼ teaspoons  
ꢀ¾ teaspoons  
ꢀ tablespoon  
ꢀ teaspoon  
ꢀ teaspoon  
ꢀ tablespoon  
450g/ 3 cups  
½ teaspoon  
ꢀ½ tablespoons  
ꢀ teaspoon  
ꢀ½ teaspoons  
Almond Essence  
Salt  
Brown sugar  
Bread flour  
Bread improver  
Milk powder  
Ground cardamom  
Tandaco yeast  
2½ tablespoons  
ꢀ½ teaspoons  
2 teaspoons  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
ꢀ
Slivered almonds  
½ cup  
⁄
3
cup  
¼ cup  
¼ cup  
Dried apricots,  
chopped  
ꢀ
½ cup  
⁄
3
cup  
Rꢀ4 SETTING: SWEET  
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Flavoured Sweet Bread continued  
FRUIT LOAF  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
360ml  
330ml  
270ml  
Butter or Oil  
Salt  
2½ tablespoons  
2 teaspoons  
3 tablespoons  
675g/ 4½ cups  
ꢀ teaspoon  
2 tablespoons  
ꢀ½ teaspoons  
2 tablespoons  
600g/ 4 cups  
¾ teaspoon  
2 tablespoons  
ꢀ tablespoon  
2 teaspoons  
ꢀ½ tablespoons  
ꢀ teaspoon  
Brown sugar  
White bread flour  
Bread improver  
Milk powder  
Ground mixed spice  
Tandaco yeast  
ꢀ½ tablespoons  
450g/ 3 cups  
½ teaspoon  
ꢀ½ tablespoons  
3 teaspoons  
ꢀ½ teaspoons  
2½ tablespoons  
ꢀ½ tablespoons  
2½ teaspoons  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
Dried fruit (mixed fruit,  
sultanas, currants,  
raisins)  
2
ꢀ cup  
⁄3  
cup  
½ cup  
SETTING: SWEET  
FRUIT & NUT BREAD  
Not suitable for PRESET TIMER  
INGREDIENTS  
1.25Kg  
1Kg  
750g  
ꢀ egg + enough milk to  
make up  
225ml  
250ml  
200ml  
Apple juice  
Oil  
ꢀ45ml  
ꢀ25ml  
90ml  
2 tablespoons  
ꢀ¾ teaspoons  
3 tablespoons  
675g/ 4½ cups  
ꢀ teaspoon  
ꢀ tablespoon  
ꢀ½ teaspoons  
2 tablespoons  
600g/ 4 cups  
¾ teaspoon  
2 teaspoons  
ꢀ½ teaspoons  
2 teaspoons  
2 teaspoons  
ꢀ¼ teaspoons  
ꢀ tablespoon  
450g/ 3 cups  
½ teaspoon  
ꢀ teaspoon  
ꢀ teaspoon  
ꢀ¾ teaspoons  
Salt  
Brown sugar  
Bread flour  
Bread improver  
Grated lemon rind  
Ground mixed spice  
Tandaco yeast  
3 teaspoons  
2 teaspoons  
2½ teaspoons  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
Sultanas  
4 tablespoons  
2 tablespoons  
2 tablespoons  
2 tablespoons  
2 tablespoons  
3 tablespoons  
3 tablespoons  
ꢀ tablespoon  
ꢀ tablespoon  
ꢀ tablespoon  
ꢀ tablespoon  
2 tablespoons  
2 tablespoons  
2 teaspoons  
2 teaspoons  
2 teaspoons  
2 teaspoons  
ꢀ tablespoon  
Mixed peel  
Glace cherries, halved  
Glace ginger, chopped  
Dried apple, chopped  
Walnuts, chopped  
SETTING: SWEET  
Use the PAUSE function by pressing the START/PAUSE button at 15 minutes into the baking cycle to glaze the top of the loaf using  
the Gelatine Glaze recipe on Page R40.  
Rꢀ5  
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Wholemeal Bread  
The breads in this section use ingredients such as wholemeal flour, rye flour and other grains or cereals. The WHOLE WHEAT setting has been  
designed with these ingredients in mind, by providing a 30 minute PREHEAT time at the beginning of the setting to allow these heavy flours  
time to absorb the liquid, soften and expand. The WHOLE WHEAT RAPID setting has a 5 minute PREHEAT time. Extra kneading and rising times  
have also been included. These features encourage better gluten development to produce a better wholemeal loaf of bread.  
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy in producing  
a ꢀ.25Kg (ꢀ250g), ꢀKg (ꢀ000g) or 750g loaf of bread.  
Procedure  
ꢀ. Place ingredients into bread pan in the exact order listed in the recipe.  
2. Wipe spills from outside of bread pan.  
3. Insert the bread pan into position in the baking chamber and close the lid.  
4. Press ‘SELECT’ to access the desired setting as listed in the recipes below.  
5. Press ‘LOAF SIZE’ to ꢀ000g or 750g setting if required.  
6. Press ‘CRUST’ to select DARK, LIGHT or RAPID if required.  
7. Press ‘NUTS’/Press ‘BEEPER’, if applicable.  
8. Press ‘START/PAUSE’ to commence operation.  
9. At the end of the setting, press ‘STOP’.  
ꢀ0. Remove bread from the bread machine and bread pan. Cool bread on a rack.  
SEQUENCE FOR ’WHOLE WHEAT’ SETTING:  
SIZE/  
KNEAD  
1
KNEAD  
2
PUNCH  
DOWN  
BAKE  
TIME  
BAKE  
TEMP  
TOTAL  
TIME  
PREHEAT  
30min  
30min  
30min  
30min  
30min  
30min  
30min  
30min  
30min  
RISE 1  
50min  
50min  
50min  
50min  
50min  
50min  
50min  
50min  
50min  
RISE 2  
25min  
25min  
25min  
25min  
25min  
25min  
25min  
25min  
25min  
SHAPE  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
RISE 3  
45min  
45min  
45min  
45min  
45min  
45min  
45min  
45min  
45min  
CRUST  
3hrs  
27mins  
750g Light  
3min  
3min  
3min  
3min  
3min  
3min  
5min  
5min  
5min  
ꢀ7min  
ꢀ7min  
ꢀ7min  
ꢀ7min  
ꢀ7min  
ꢀ7min  
ꢀ5min  
ꢀ5min  
ꢀ5min  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
37min  
42min  
50min  
40min  
45min  
53min  
50min  
55min  
63min  
ꢀ32ºC  
ꢀ32ºC  
ꢀ34ºC  
ꢀ32ºC  
ꢀ32ºC  
ꢀ34ºC  
ꢀ32ºC  
ꢀ32ºC  
ꢀ34ºC  
750g  
Medium  
3 hrs  
32mins  
3 hrs  
40mins  
750g Dark  
ꢀKg Light  
3 hrs  
30mins  
3hrs  
35mins  
ꢀKg  
Medium  
3hrs  
43mins  
ꢀKg Dark  
ꢀ.25Kg  
Light  
3hrs  
40mins  
ꢀ.25Kg  
Medium  
3hrs  
45mins  
ꢀ.25Kg  
Dark  
3hrs  
53mins  
Rꢀ6  
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Wholemeal Bread continued  
SEQUENCE FOR ‘WHOLE WHEAT RAPID’ SETTING:  
KNEAD  
1
KNEAD  
2
PUNCH  
DOWN  
RISE  
3
BAKE  
TIME  
BAKE  
TEMP  
TOTAL  
TIME  
SIZE  
PREHEAT  
5min  
RISE 1  
30min  
30min  
30min  
RISE 2  
40min  
40min  
40min  
SHAPE  
750g  
Rapid  
2hrs  
ꢀ7mins  
3 min  
3 min  
5 min  
ꢀ7min  
ꢀ7min  
ꢀ5min  
ꢀ0sec  
ꢀ0sec  
ꢀ0sec  
42min  
45min  
55min  
ꢀ32ºC  
ꢀ32ºC  
ꢀ32ºC  
ꢀKg  
Rapid  
2hrs  
20mins  
5min  
ꢀ.25Kg  
Rapid  
2hrs  
30mins  
5min  
If using the WHOLE WHEAT RAPID setting on specified recipes in this section, modify the salt and yeast quantities as indicated below:  
Salt  
Decrease by ¼ teaspoon  
Increase by ¼ teaspoon  
Yeast  
These modifications are applicable to all loaf sizes i.e. ꢀ.25Kg (ꢀ250g), ꢀKg (ꢀ000g) and 750g.  
Best results are achieved by using the longer settings, producing a loaf with optimal texture and greater keeping qualities.  
100% WHOLEMEAL BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
440ml  
390ml  
295ml  
Oil  
3 tablespoons  
2 teaspoons  
3 tablespoons  
700g/ 42⁄3 cups  
ꢀ teaspoon  
3 tablespoons  
2¼ teaspoons  
2 tablespoons  
ꢀ½ teaspoons  
2 tablespoons  
600g/ 4 cups  
¾ teaspoon  
2½ tablespoons  
2 teaspoons  
ꢀ½ tablespoons  
ꢀ teaspoon  
ꢀ tablespoon  
450g/3 cups  
½ teaspoon  
2 tablespoon  
ꢀ¼ teaspoons  
Salt  
Sugar  
Wholemeal plain flour  
Bread improver  
Milk powder  
Tandaco yeast  
SETTING: WHOLE WHEAT - LIGHT/MEDIUM/DARK/RAPID  
BRAN BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
445ml  
400ml  
3ꢀ0ml  
Butter  
2½ tablespoons  
2¼ teaspoons  
3 tablespoons  
350g/ 2ꢀ⁄3 cups  
250g/ ꢀ2⁄3 cups  
ꢀ teaspoon  
2 tablespoons  
2 teaspoons  
2 tablespoons  
300g/ 2 cups  
225g/ ꢀ½ cups  
ꢀ½ tablespoons  
ꢀ½ teaspoons  
ꢀ tablespoon  
260g/ ꢀ¾ cups  
ꢀ50g/ ꢀ cup  
½ teaspoon  
¼ cup  
Salt  
Brown sugar  
Bread flour  
Wholemeal flour  
Bread improver  
Unprocessed Bran  
Milk powder  
Tandaco yeast  
¾ teaspoon  
ꢀ
½ cup  
⁄3  
cup  
2½ tablespoons  
2½ teaspoons  
2 tablespoons  
ꢀ½ teaspoons  
ꢀ½ tablespoons  
ꢀ¼ teaspoons  
SETTING: WHOLE WHEAT - LIGHT/MEDIUM/DARK/RAPID  
Rꢀ7  
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Flavoured Wholemeal Bread  
CRACKED WHEAT & SUNFLOWER BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
430ml  
390ml  
3ꢀ0ml  
Oil  
3 tablespoons  
2 teaspoons  
3 tablespoons  
400g/ 22⁄3 cups  
275g/ ꢀ¾ cups  
ꢀ teaspoon  
3 tablespoons  
2 tablespoons  
ꢀ½ teaspoons  
2 tablespoons  
375g/ 2½ cups  
225g/ ꢀ½ cups  
¾ teaspoon  
2½ tablespoons  
ꢀ½ tablespoons  
ꢀ teaspoon  
ꢀ½ tablespoons  
250g/ ꢀ2⁄3 cups  
ꢀ50g/ ꢀ cup  
½ teaspoon  
ꢀ½ tablespoons  
Salt  
Sugar  
Wholemeal plain flour  
Bread flour  
Bread improver  
Milk powder  
Cracked wheat  
(burghul)  
3 tablespoons  
2¼ teaspoons  
2 tablespoons  
2 teaspoons  
ꢀ tablespoon  
ꢀ½ teaspoons  
Tandaco yeast  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
ꢀ
Sunflower Seeds  
½ cup  
⁄3  
cup  
¼ cup  
SETTING: WHOLE WHEAT - LIGHT/MEDIUM/DARK/RAPID  
RYE & CARAWAY BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
470ml  
4ꢀ5ml  
300ml  
Olive oil  
2 tablespoons  
3 tablespoons  
2 teaspoons  
275g/ ꢀ¾ cups  
400g/ 22⁄3 cups  
ꢀ teaspoon  
ꢀ½ tablespoons  
2 tablespoons  
ꢀ½ teaspoons  
225g/ ꢀ½ cups  
375g/ 2½ cups  
¾ teaspoon  
2 tablespoons  
3 teaspoons  
ꢀ½ teaspoons  
ꢀ tablespoon  
ꢀ½ tablespoons  
ꢀ teaspoon  
ꢀ50g/ ꢀ cup  
300g/ 2 cups  
½ teaspoon  
ꢀ½ tablespoons  
2 teaspoons  
ꢀ¼ teaspoons  
Treacle  
Salt  
Rye flour  
Bread flour  
Bread improver  
Milk powder  
Caraway seeds  
Tandaco yeast  
3 tablespoons  
ꢀ tablespoon  
2½ teaspoons  
SETTING: WHOLE WHEAT - LIGHT/MEDIUM/DARK/RAPID  
Rꢀ8  
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Flavoured Wholemeal Bread continued  
SWEDISH LIMPA BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
445ml  
400ml  
320ml  
Olive oil  
3 tablespoons  
2 teaspoons  
3 tablespoons  
525g/ 3½ cups  
ꢀ90g/ ꢀꢀ⁄4 cups  
ꢀ teaspoon  
2 tablespoons  
ꢀ½ teaspoons  
2 tablespoons  
450g/ 3 cups  
ꢀ50g/ ꢀ cup  
¾ teaspoon  
2 tablespoons  
2 tablespoons  
3 teaspoons  
2 teaspoons  
2¼ teaspoons  
ꢀ½ tablespoons  
ꢀ teaspoon  
Salt  
Brown sugar  
Bread flour  
Rye flour  
ꢀ tablespoon  
300g/ 2 cups  
ꢀꢀ0g/ ¾ cup  
½ teaspoon  
ꢀ½ tablespoons  
ꢀ½ tablespoons  
2½ teaspoons  
ꢀ½ teaspoons  
ꢀ½ teaspoons  
Bread improver  
Milk powder  
Grated orange rind  
Caraway seeds  
Fennel seeds  
Tandaco yeast  
2½ tablespoons  
2½ tablespoons  
3½ teaspoons  
2½ teaspoons  
2½ teaspoons  
SETTING: WHOLE WHEAT - LIGHT/MEDIUM/DARK/RAPID  
WHOLEWHEAT DATE & NUT BREAD  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
440ml  
390ml  
295ml  
Olive oil  
2 tablespoons  
2 teaspoons  
3 tablespoons  
450g/ 3 cups  
250g/ ꢀ2⁄3 cups  
ꢀ teaspoon  
3 tablespoons  
2½ teaspoons  
2 tablespoons  
ꢀ½ teaspoons  
2 tablespoons  
350g/ 2ꢀ⁄3 cups  
250g/ ꢀ2⁄3 cups  
¾ teaspoon  
2½ tablespoons  
2 teaspoons  
ꢀ½ tablespoons  
ꢀ teaspoon  
ꢀ tablespoon  
300g/ 2 cups  
ꢀꢀ0g/ ¾ cup  
½ teaspoon  
ꢀ½ tablespoons  
ꢀ½ teaspoons  
Salt  
Brown sugar  
Wholemeal plain flour  
Bread flour  
Bread improver  
Milk powder  
Tandaco yeast  
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER  
ꢀ
Dates, chopped  
Pecans, chopped  
½ cup  
½ cup  
⁄
3
cup  
cup  
¼ cup  
¼ cup  
ꢀ
⁄
3
SETTING: WHOLE WHEAT - LIGHT/MEDIUM/DARK/RAPID  
Rꢀ9  
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Dough  
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy.  
Procedure  
ꢀ. Place ingredients into bread pan, in the exact order listed in the recipe.  
2. Wipe spills from outside of bread pan.  
3. Insert the bread pan into position in the baking chamber and close the lid.  
4. Press ‘SELECT’ to access – DOUGH – BREAD setting.  
5. Press ‘START/PAUSE’ to commence operation.  
6. At the end of the setting, press ‘STOP’. Remove bread pan from the baking chamber and remove dough from the bread pan. Dough is now  
ready for hand shaping, rising and baking.  
7. Turn out the dough onto a lightly floured surface and knead for ꢀ minute by hand to a well-rounded form. Shape the dough following the  
recipe instructions.  
SEQUENCE FOR ‘DOUGH-BREAD’ SETTING:  
KNEAD 1  
KNEAD 2  
RISE 1  
RISING TEMP  
TOTAL TIME  
5min  
25min  
60min  
32ºC  
ꢀhr 30min  
BREAD ROLLS  
ROSETTA ROLLS  
INGREDIENTS  
Water  
INGREDIENTS  
Water  
3ꢀ0ml  
3ꢀ0ml  
Oil  
2 tablespoons  
ꢀ teaspoon  
2 tablespoons  
600g/ 4 cups  
ꢀ
Oil  
3 tablespoons  
ꢀ teaspoon  
Salt  
Salt  
Sugar  
Sugar  
ꢀ tablespoon  
600g/ 4 cups  
2 teaspoons  
Bread flour  
Eggs (60g)  
Tandaco yeast  
GLAZE:  
Bread flour  
Tandaco yeast  
2 teaspoons  
SETTING: DOUGH – BREAD  
Milk  
2 tablespoons  
Handshaping procedure  
SETTING: DOUGH – BREAD  
ꢀ. Divide dough into ꢀ2 equal pieces. Knead each piece and shape  
into rounds.  
Handshaping procedure  
ꢀ. Divide dough into ꢀ6 equal pieces. Knead each piece and shape  
into rounds.  
2. Place rounds, 5cm apart, onto lightly greased baking trays. Use  
a 2.5cm round cutter to press a ꢀcm indentation into the top of  
each round. Use a sharp knife to slice 6 evenly spaced, ꢀcm cuts  
round the sides of the round.  
2. Place rounds close together on a lightly greased baking tray.  
3. Cover rounds loosely with lightly greased plastic wrap and stand  
in a warm area for 60 minutes or until doubled in size.  
3. Cover rounds loosely with lightly greased plastic wrap and stand  
in a warm area for 30 minutes or until doubled in size.  
4. Remove plastic wrap, brush tops of rounds with milk and sift a  
fine layer of flour over top of rounds, if desired.  
4. Remove plastic wrap, brush tops of rounds with milk.  
5. Bake in preheated oven at 200°C for ꢀ2-ꢀ5 minutes or until  
cooked and golden brown.  
5. Bake in preheated oven at ꢀ80°C for 20-30 minutes or until  
cooked when tested.  
R20  
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Dough continued  
STICKY CINNAMON ROLLS  
WHOLEWHEAT HONEY ROLLS  
INGREDIENTS  
Water  
INGREDIENTS  
285ml  
Water  
3ꢀ0ml  
Salt  
ꢀ teaspoon  
2½ teaspoons  
600g/ 4 cups  
2
Oil  
2 tablespoons  
ꢀ teaspoon  
3 tablespoons  
600g/ 4 cups  
2 teaspoons  
Sugar  
Salt  
Bread flour  
Eggs (60g)  
Honey  
Wholemeal plain flour  
Tandaco yeast  
Butter, softened & chopped  
60g/ 3 tablespoons  
3 teaspoons  
SETTING: DOUGH – BREAD  
Tandaco yeast  
FILLING  
Handshaping procedure  
ꢀ. Divide dough into ꢀ2 equal pieces. Knead each piece and shape  
into rounds.  
Butter melted  
Brown sugar  
3 tablespoons  
4 tablespoons  
70g/ ½ cup  
Pecans, finely chopped  
2. Place rounds close together on a lightly greased baking tray.  
Ground cinnamon  
ꢀ½ tablespoons  
3. Cover rounds loosely with lightly greased plastic wrap and stand  
in a warm area for  
SETTING: DOUGH – BREAD  
50-60 minutes or until doubled in size.  
4. Remove plastic wrap, brush tops of rounds with milk.  
Handshaping procedure  
ꢀ. Roll dough into a 40cm × 40cm square. Brush dough with half  
of the melted butter. Sprinkle with combined sugar, pecans and  
cinnamon.  
5. Bake in preheated oven at 200°C for ꢀ2-ꢀ5 minutes or until  
cooked and golden brown.  
DOUGHNUTS  
INGREDIENTS  
2. Drizzle remaining butter over sugar mixture. Roll up width-wise  
and cut into 2cm thick slices.  
Water  
300ml  
3. Place 5cm apart, on a lightly greased baking tray. Cover loosely  
with lightly greased plastic wrap and stand in a warm area for 20  
minutes or until doubled in size. Remove plastic wrap.  
Butter, melted  
Eggs (60g)  
Salt  
80g/ꢀ⁄3 cup  
2
4. Bake in preheated oven at ꢀ80°C for 25-30 minutes or until  
golden brown. Brush with GELATINE GLAZE (recipe on page R40)  
whilst still hot, then drizzle with VANILLA GLAZE (recipe on page  
R40).  
ꢀ½ teaspoons  
3 tablespoons  
600g/ 4 cups  
2 teaspoons  
Sugar  
Bread flour  
Tandaco yeast  
TO COMPLETE  
Strawberry jam  
ꢀ
⁄3  
cup  
Vegetable oil, for deep frying  
Sugar  
ꢀ
⁄3  
cup  
Ground cinnamon  
ꢀ tablespoon  
SETTING: DOUGH – BREAD  
Handshaping procedure  
ꢀ. Roll dough out to ꢀcm thickness. Cut into 5.5cm rounds.  
2. Place a teaspoon jam on half the rounds, top with remaining  
rounds. Press edges together with fingers and place onto greased  
trays. Cover loosely with lightly greased plastic wrap and stand in  
a warm area until doubled in size. Remove wrap  
3. Cook doughnuts, in hot oil, a few at a time until golden brown  
and cooked through. Drain on absorbent paper then toss in  
combined sugar and cinnamon.  
R2ꢀ  
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Dough continued  
HOT CROSS BUNS  
CARAMEL CHELSEA BUNS  
INGREDIENTS  
INGREDIENTS  
Water  
Full cream milk, scalded and  
cooled  
340ml  
350ml  
Oil  
2 tablespoons  
2 teaspoons  
3 tablespoons  
600g/ 4 cups  
3 tablespoons  
ꢀ tablespoon  
ꢀ tablespoon  
2¼ teaspoons  
Salt  
ꢀ teaspoon  
Salt  
Sugar  
2 tablespoons  
600g/ 4 cups  
ꢀ½ teaspoons  
2 teaspoons  
Brown sugar  
Bread flour  
Bread flour  
Mixed spice  
Grated orange rind  
Milk powder  
Ground mixed spice  
Ground cinnamon  
Tandaco yeast  
ADD AT THE BEEPS  
Sultanas  
Egg (60g), lightly beaten  
ꢀ
Tandaco yeast  
TO COMPLETE  
Melted butter  
3 teaspoons  
ꢀ¼ cups  
¼ cup  
20g/ꢀ tablespoon  
½ cup  
Mixed peel or dried apricots,  
chopped  
Bottled Caramel Fudge Sauce  
Sultanas  
SETTING: DOUGH – BREAD  
½ cup  
½ cup  
BATTER FOR ‘CROSSES’  
Water  
Chopped walnuts  
2 tablespoons  
40g/ ¼ cup  
SETTING: DOUGH – BREAD  
Plain flour  
Handshaping procedure  
Handshaping procedure  
ꢀ. Roll dough out to a 20cm × 30cm rectangle. Brush dough with  
butter. Spread with caramel sauce leaving a 2cm border. Sprinkle  
with sultanas and walnuts, then roll up from the long side, as for  
a Swiss Roll.  
ꢀ. Divide dough into ꢀ8 pieces and shape into rounds. Place rounds  
close together on a lightly greased baking tray.  
2. Cover loosely with lightly greased plastic wrap and leave to stand  
in a warm area for 20 minutes or until doubled in size.  
2. Cut into ꢀ2 slices, place cut side up in 2 lightly greased deep  
22cm round cake pans.  
3. Blend “Cross” batter ingredients to make a smooth batter. Spoon  
into a piping bag fitted with a small piping nozzle.  
3. Cover loosely with lightly greased plastic wrap and leave to stand  
in a warm area for 30 minutes or until buns have risen slightly.  
Remove plastic wrap.  
4. Remove plastic wrap and pipe a cross onto each bun.  
5. Bake in preheated oven at ꢀ90°C for ꢀ5-20 minutes or until  
golden brown.  
4. Bake at 200°C for 30 minutes or until golden. Remove from cake  
pans and cool on wire racks. When cool, drizzle with VANILLA  
GLAZE (recipe on page R40).  
6. Slide buns from baking tray onto a wire rack. If desired, brush  
HOT CROSS BUN GLAZE (recipe page R40) over hot buns. Stand  
5-ꢀ0 minutes before serving.  
R22  
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Dough continued  
APPLE TWIST  
STOLLEN  
INGREDIENTS  
Water  
INGREDIENTS  
Milk  
ꢀ25ml  
250ml  
Water  
ꢀ25ml  
Salt  
2 teaspoons  
3 tablespoons  
600g/ 4 cups  
2
Melted butter  
Salt  
60g/ 3 tablespoons  
ꢀ teaspoon  
3 tablespoons  
600g/ 4 cups  
ꢀ teaspoon  
ꢀ
Sugar  
Bread flour  
Eggs (60g)  
Butter, chopped  
Tandaco yeast  
FILLING  
Castor sugar  
Bread flour  
Grated orange rind  
Egg (60g), lightly beaten  
Tandaco yeast  
TO COMPLETE  
Raisins  
60g/ 3 tablespoons  
2½ teaspoons  
2 teaspoons  
Canned pie apple  
Mixed dried fruit  
300g  
ꢀ
⁄
⁄
3
cup  
cup  
ꢀ
½ cup  
Desiccated coconut  
3
Sultanas  
3 tablespoons  
3 tablespoons  
2 tablespoons  
3 tablespoons  
2 tablespoons  
2 tablespoons  
3 tablespoons  
SETTING: DOUGH – BREAD  
Glace cherries  
Mixed peel  
Handshaping procedure  
ꢀ. Roll dough out into a 30cm × 50cm rectangle. Cut into 4 strips  
lengthwise.  
Slivered almonds  
Brandy  
2. Combine filling ingredients and spoon mixture down the centre  
of each strip. Fold in half lengthwise and seal edges by pressing  
together. Roll into a sausage shape.  
Melted butter  
Icing sugar  
3. Twist 2 strips together and place on a lightly greased baking tray.  
Repeat with remaining rolls.  
SETTING: DOUGH – BREAD  
4. Cover loosely with lightly greased plastic wrap and stand in  
a warm area for 20 minutes or until doubled in size. Remove  
plastic wrap.  
Handshaping procedure  
ꢀ. Place raisins, sultanas, glace cherries, mixed peel and almonds  
into a glass bowl. Pour over brandy, cover and set aside to stand  
for 2 hours.  
5. Bake in a preheated oven at ꢀ80°C for 20-25 minutes or until  
golden brown.  
2. Flatten and shape dough to approximately 25cm square. Scatter  
soaked fruit and almonds over the top.  
6. Slide twists onto a wire rack. Brush with GELATINE GLAZE (recipe  
on page R40) whilst still hot. Stand for 5-ꢀ0 minutes before  
serving.  
3. Fold dough over fruit then knead fruit into the dough until evenly  
incorporated.  
4. Roll dough out to an oval shape roughly 30cm × 20cm. Fold the  
dough in half lengthways. Place on a lightly greased baking tray.  
Brush with melted butter. Cover loosely with plastic wrap and  
leave to stand in a warm area for ꢀ hour or until well risen.  
5. Bake at ꢀ80°C for 30-35 minutes or until golden.  
6. Remove stollen from tray, cool on wire rack.  
7. When cool, dust Stollen with icing sugar.  
R23  
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Pizza Dough  
The Pizza Dough setting is suitable for all your favourite pizza and focaccia recipes.  
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy.  
Procedure  
ꢀ. Place ingredients into bread pan, in the exact order listed in the recipe.  
2. Wipe spills from outside of bread pan.  
3. Insert the bread pan into position in the baking chamber and close the lid.  
4. Press ‘SELECT’ to access DOUGH – PIZZA setting.  
5. Press ‘START/PAUSE’ to commence operation.  
6. At the end of the setting, press ‘STOP’.  
7. Remove bread pan from the baking chamber and remove pizza dough which is now ready for hand shaping and baking.  
8. Turn the dough out onto a lightly floured surface and knead for ꢀ minute by hand to a well-rounded form. Shape the dough following the  
recipe instructions.  
SEQUENCE FOR ‘DOUGH-PIZZA’ SETTING:  
KNEAD 1  
KNEAD 2  
RISE 1  
RISE TEMP  
TOTAL TIME  
5min  
ꢀ5min  
30min  
32°C  
50min  
PIZZA DOUGH  
FOCACCIA  
INGREDIENTS  
Water  
INGREDIENTS  
Water  
200ml  
250ml  
Olive oil  
Salt  
ꢀ tablespoon  
ꢀ teaspoon  
Olive oil  
2 tablespoons  
ꢀ teaspoon  
Salt  
Bread flour  
375g/ 2½ cups  
ꢀ¾ teaspoons  
Sugar  
2 teaspoons  
450g/ 3 cups  
2¼ teaspoons  
Tandaco yeast  
SETTING: DOUGH – PIZZA  
Bread flour  
Tandaco yeast  
Suggested toppings  
SETTING: DOUGH – PIZZA  
Tomato paste, mushrooms, capsicums, onions, tomatoes, capers,  
pineapple pieces, olives, herbs, salami, ham, anchovies, sardines,  
cheese (i.e. grated mozzarella, Parmesan).  
TOPPING  
Olive oil  
¼ cup  
Handshaping procedure  
ꢀ. Roll dough on a lightly floured surface into a 25cm round for a  
thick based pizza or into 2 × 20cm rounds for a thinner based  
pizza.  
Rock salt  
¼ cup  
ꢀ
Black olives, sliced  
⁄3  
cup  
Handshaping procedure  
For a thick Focaccia:  
2. Place onto a lightly greased baking tray. Spread or sprinkle pizza  
with selected toppings.  
3. Bake in a preheated oven at 200°C for ꢀ2-ꢀ5 minutes or until  
base is cooked and topping heated through.  
ꢀ. Press dough into a lightly greased  
ꢀ9cm × 29cm lamington pan.  
2. Cover loosely with lightly greased plastic wrap and stand in a  
warm area for 30 minutes or until doubled in size.  
3. Remove plastic wrap, brush dough with olive oil and sprinkle with  
rock salt and olives.  
4. Bake in a preheated oven at 200°C for 30-35 minutes or until  
golden brown.  
For a thin Focaccia:  
ꢀ. Roll dough on a lightly greased baking tray  
until 2cm thick. Prepare as for a thick Focaccia.  
R24  
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Pizza Dough continued  
CALZONE  
INGREDIENTS  
Water  
240ml  
Olive oil  
2 tablespoons  
ꢀ teaspoon  
ꢀ50g/ ꢀ cup  
300g/ 2 cups  
2 teaspoons  
Salt  
Wholemeal flour  
Bread flour  
Tandaco yeast  
SETTING: DOUGH – PIZZA  
Suggested fillings:  
•
•
•
Sun-dried tomato pesto, roasted red, yellow and green capsicum,  
marinated eggplant or sliced mushroom.  
Anchovy fillets, prawns, sliced salami, ham, bacon, turkey or  
chicken.  
Grated cheddar, mozzarella, Parmesan or sliced Camembert, brie  
or fetta cheeses.  
Handshaping procedure  
ꢀ. Divide dough into 8 equal pieces. Roll each piece into a circle  
ꢀ5cm across.  
2. Cover half of each circle with selected fillings, leaving a rim  
around the edge.  
3. Brush edges with water, then fold the uncovered half over the  
covered half and seal the edges.  
4. Place onto lightly greased baking trays. Use a sharp knife to  
make a small slit in the top of each calzone.  
5. Bake in a preheated oven at 200°C for ꢀ5-20 minutes or until  
cooked and golden brown.  
R25  
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Pasta Dough  
Make fresh home-made Pasta to serve with your favourite pasta sauces.  
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy.  
Procedure:  
ꢀ. Place ingredients into bread pan, in the exact order listed in the recipe.  
2. Wipe spills from outside of bread pan.  
3. Insert the bread pan into position in the baking chamber and close the lid.  
4. Press ‘SELECT’ to DOUGH – PASTA setting.  
5. Press ‘START/PAUSE’ to commence operation.  
6. At the end of the setting, press ‘STOP’. Remove bread pan from the bread machine and remove the pasta dough which is now ready for  
hand shaping or placing through a Pasta Extruder.  
7. Turn the dough out onto a lightly floured surface and knead for ꢀ minute by hand to a well-rounded form. Shape the dough following the  
recipe instructions.  
SEQUENCE FOR ‘DOUGH-PASTA’ SETTING  
KNEAD 1  
KNEAD 2  
KNEAD 3  
REST  
KNEAD 4  
REST TEMP  
TOTAL TIME  
ꢀmin  
2min  
5min  
ꢀmin  
5min  
32ºC  
ꢀ4min  
PASTA DOUGH  
LAMB & CORIANDER RAVIOLI  
INGREDIENTS  
Water  
INGREDIENTS  
Pasta dough  
220ml  
ꢀ quantity  
Olive oil  
Salt  
ꢀ tablespoon  
ꢀ½ teaspoons  
300g/ 2 cups  
ꢀ70g/ ꢀ cup  
FILLING:  
Lean lamb mince  
Freshly minced garlic  
Parmesan cheese  
ꢀ50g  
Plain flour  
Semolina  
ꢀ teaspoon  
ꢀ tablespoon  
SETTING: DOUGH – PASTA  
Finely chopped fresh coriander ꢀ teaspoon  
EGG PASTA DOUGH  
INGREDIENTS  
Ground nutmeg  
¼ teaspoon  
¼ teaspoon  
Freshly ground black pepper  
Eggs (60g), lightly beaten  
5
Handshaping procedure  
ꢀ. Divide into two equal portions. Roll out each portion to a square  
approximately 30cm × 30cm.  
Olive oil  
Salt  
ꢀ tablespoon  
ꢀ teaspoon  
Plain flour  
300g/ 2 cups  
ꢀ70g/ ꢀ cup  
2. Place filling ingredients in a mixing bowl, mix well to combine.  
Semolina  
3. 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.  
SETTING: DOUGH – PASTA  
4. Cook ravioli in boiling water (several at a time) in a large  
saucepan for 5 minutes, or until just tender. Drain well, then  
serve with your favourite pasta sauce.  
R26  
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Pasta Dough continued  
GRISSINI (ITALIAN BREAD STICKS)  
Ideal to serve with soup, dips and fresh pasta dishes.  
INGREDIENTS  
Full cream milk, scalded  
Butter  
300ml  
60g/3 tablespoons  
ꢀ tablespoon  
ꢀ teaspoon  
Castor sugar  
Salt  
Bread flour  
600g/ 4 cups  
2 teaspoons  
Tandaco yeast  
SETTING: DOUGH – PASTA  
Handshaping procedure  
ꢀ. Combine hot milk, butter and castor sugar. Stir until sugar is  
dissolved. Let stand until milk is cool.  
2. Place milk mixture, salt, bread flour and yeast into bread pan.  
3. Follow steps 2 to 5 in the procedure on page R26.  
4. At the end of the setting, press STOP. Remove the bread pan from  
the bread machine. Remove dough.  
5. Divide dough into 20 equal portions for thicker bread sticks or 40  
equal portions for thinner, crisper bread sticks.  
6. Roll each portion on a lightly floured surface to about 25cm in  
length.  
7. Place sticks on a lightly greased baking trays 3cm apart. Cover  
with lightly greased plastic wrap. Leave in a warm place 20-30  
minutes. Remove plastic wrap.  
8. Brush sticks with Egg Glaze (Page R40) and sprinkle with rock  
salt or sesame seeds if desired.  
9. Bake in a preheated 220°C oven for ꢀ5-20 minutes or until crisp  
and golden brown.  
R27  
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Gluten Free Bread  
Breville has understood the special needs and dietary requirement of our customers since our original bread machine was launched in ꢀ995.  
Breville continues with the tradition with the introduction of a dedicated Gluten Free Bread Setting in the Breville ikon™ Baker’s Oven.  
Your Breville ikon™ Baker’s Oven will make delicious gluten free bread with ease. The following recipes have been developed without any  
grains or ingredients that contain gluten, so are suitable for people with specific food allergies or intolerances.  
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy. The weight  
of the gluten free bread will be heavier than wheat bread, due to the ingredient properties.  
Making gluten free bread is different from traditional bread making, therefore it is important to carefully read the following information.  
•
•
•
•
•
Always see the ingredients specified in recipes for successful gluten free baking.  
Ensure that the flour is gluten free. Buy it from a reliable source to ensure freshness.  
Check with the yeast manufacturer to ensure that the yeast is gluten free. Only use active dry yeast when making these recipes.  
Ensure that the vinegar used is gluten free. Vinegar helps strengthen the dough.  
Guar Gum is a powdery substance with a similar function to Xanthan Gum. It is high in fibre and can sometimes have a laxative effect on  
people with sensitive digestive systems. Guar gum is food additive 4ꢀ2.  
•
•
•
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 4ꢀ5.  
Lactose Intolerance – the milk powder may be substituted with a soy milk powder but may result in a heavier loaf. Coconut milk powder  
can also be used as a substitute and will give a pleasant flavour.  
Follow the directions for each recipe carefully. The preparation of gluten free bread is different from automatic bread making. The Preset  
Timer cannot be used when making these recipes.  
Procedure  
ꢀ. Mix liquid ingredients together in a small bowl. (Do not use electric mixer, as this will aerate the mixture).  
2. Mix dry ingredients together in a large bowl. Using a pliable spatula, combine liquid and dry ingredients. Mix to a soft dough ensuring all  
ingredients are well combined. Fold in additions if applicable.  
3. Spoon dough into bread pan, pressing down with a spatula after each spoonful, to eliminate air bubbles. Insert bread pan into baking  
chamber.  
4. Press ‘SELECT’ to access GLUTEN FREE setting.  
5. Press ‘LOAF SIZE’ to ꢀ000g if required.  
6. Press ‘START/PAUSE’ to commence operation.  
7. At the end of the setting, press ‘STOP’.  
8. Remove bread from bread machine and bread pan. Cool bread on a rack.  
To achieve a well-risen and well-baked loaf, check the dough when mixing. If it appears too dry add 1-2 teaspoons of water extra,  
if it appears too runny check that the correct amount of Guar or Xanthan gum has been added, otherwise add 1-2 tablespoons rice  
flour extra.  
R28  
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Gluten Free Bread continued  
SEQUENCE FOR ‘GLUTEN FREE’ SETTING:  
PUNCH  
DOWN  
BAKE  
TIME  
BAKE  
TEMP  
TOTAL  
TIME  
SIZE  
ꢀKg  
KNEAD 1 KNEAD 2 RISE 1  
RISE 2 SHAPING  
ꢀ0sec  
RISE 3  
2hrs  
50mins  
3 min  
3 min  
ꢀ7min  
ꢀ7min  
50min  
50min  
49min 50sec  
49min 50sec  
50min  
55min  
ꢀ35ºC  
ꢀ35ºC  
2hrs  
55mins  
ꢀ.25Kg  
ꢀ0sec  
Selection of the 750g size, ‘CRUST’ and the ‘RAPID’ function is not available on this setting.  
GLUTEN FREE COUNTRY STYLE BREAD  
GLUTEN FREE WHOLESOME SEED BREAD  
LIQUID  
INGREDIENTS  
LIQUID  
INGREDIENTS  
1.25kg  
1kg  
1.25kg  
1kg  
Water  
400ml  
300ml  
Water  
400ml  
300ml  
Olive oil  
3 tablespoons  
2½ tablespoons  
Olive oil  
Eggs (60g)  
3 tablespoons  
3
2½ tablespoons  
2
Eggs (60g)  
3
2
Vinegar  
ꢀ teaspoon  
¾ teaspoon  
Vinegar  
ꢀ teaspoon  
¾ teaspoon  
DRY INGREDIENTS  
DRY INGREDIENTS  
White rice flour  
White rice flour  
320g/ 2 cups  
240g/ ꢀ½ cups  
320g/ 2 cups  
220g/ ꢀ¼ cups  
50g/ ꢀ⁄3 cup  
75g/ ½ cup  
¼ cup  
240g/ ꢀ½ cups  
ꢀ70g/ ꢀ cup  
40g/ ¼ cup  
Potato flour  
Soy flour  
220g/ ꢀ¼ cup  
50g/ꢀ⁄3 cup  
ꢀ70g/ ꢀ cup  
40g/¼ cup  
Potato flour  
Soy flour  
Tapioca flour  
(arrowroot)  
75g/½ cup  
¼ cup  
55g/ꢀ⁄3 cup  
Tapioca flour  
(arrowroot)  
55g/ ꢀ⁄3 cup  
Sugar  
2½ tablespoons  
Dark brown sugar  
Salt  
2½ tablespoons  
Salt  
ꢀ½ teaspoons  
½ cup  
ꢀ teaspoon  
ꢀ
ꢀ½ teaspoons  
½ cup  
ꢀ teaspoon  
Milk powder  
⁄3  
cup  
ꢀ
Guar or Xanthan gum ꢀ tablespoon  
3 teaspoons  
Milk powder  
⁄3  
cup  
Tandaco yeast  
2 teaspoons  
ꢀ½ teaspoons  
Guar or Xanthan gum ꢀ tablespoon  
3 teaspoons  
SETTING: GLUTEN FREE  
LSA Mix (linseed,  
sunflower seeds and ¼ cup  
ground almonds)  
2 tablespoons  
Caraway or cumin  
2 tablespoons  
seeds  
ꢀ½ tablespoons  
ꢀ½ teaspoons  
Tandaco yeast  
2 teaspoons  
SETTING: GLUTEN FREE  
R29  
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GLUTEN FREE SPICY SULTANA BREAD  
LIQUID  
GLUTEN FREE CHEESY CHEDDAR BREAD  
LIQUID  
1.25kg  
1kg  
1.25kg  
1kg  
INGREDIENTS  
INGREDIENTS  
Water  
400ml  
300ml  
Water  
400ml  
300ml  
Olive oil  
3 tablespoons  
3
2½ tablespoons  
2
Olive oil  
ꢀ½ tablespoons  
3
ꢀ tablespoon  
2
Eggs (60g)  
Vinegar  
Eggs (60g)  
Vinegar  
ꢀ teaspoon  
¾ teaspoon  
ꢀ teaspoon  
¾ teaspoon  
DRY INGREDIENTS  
DRY INGREDIENTS  
White rice flour  
Potato flour  
Soy flour  
White rice flour  
320g/ 2 cups  
240g/ ꢀ½ cups  
320g/ 2 cups  
220g/ ꢀ¼ cup  
50g/ꢀ⁄3 cup  
240g/ ꢀ½ cups  
ꢀ70g/ ꢀ cup  
40g/¼ cup  
Potato flour  
Soy flour  
220g/ ꢀ¼ cup  
50g/ ꢀ⁄3 cup  
ꢀ70g/ ꢀ cup  
40g/¼ cup  
Tapioca flour  
(arrowroot)  
75g/½ cup  
¼ cup  
55g/ ꢀ⁄3 cup  
Tapioca flour  
(arrowroot)  
75g/½ cup  
¼ cup  
55g/ꢀ⁄3 cup  
Light brown sugar  
2½ tablespoons  
Sugar  
2½ tablespoons  
Salt  
ꢀ½ teaspoons  
½ cup  
ꢀ teaspoon  
Salt  
ꢀ½ teaspoons  
½ cup  
ꢀ teaspoon  
ꢀ
Milk powder  
⁄
3
cup  
ꢀ
Milk powder  
⁄3  
cup  
Guar or Xanthan  
gum  
ꢀ tablespoon  
2 tablespoons  
2 teaspoons  
3 teaspoons  
Guar or Xanthan gum ꢀ tablespoon  
3 teaspoons  
Mixed spice  
ꢀ½ tablespoons  
ꢀ½ teaspoons  
Mixed spice  
2 tablespoons  
2 teaspoons  
ꢀ½ tablespoons  
ꢀ½ teaspoons  
Tandaco yeast  
Tandaco yeast  
ADDITIONS  
ADDITIONS:  
Sultanas  
ꢀ00g/ꢀ⁄3 cup  
75g/½ cup  
Cheddar cheese,  
grated  
ꢀ30g/ ꢀ cup  
ꢀ00g/ ¾ cup  
SETTING: GLUTEN FREE  
SETTING: GLUTEN FREE  
Variation:  
Substitute sultanas with other dried fruit, chopped to a suitable size  
such raisins, dates, apricots, etc.  
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Yeast Free Bread  
Yeast Free Bread is a simple bread and is made using baking powder as the main raising agent (it does not have to be the same strength  
as yeast). The following recipes will give Damper or Muffin-Style Breads, which will be heavier in texture and not as highly risen as yeasted  
breads.  
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy. There will be  
a weigh variance in each baked loaf in this section.  
The Preset Timer cannot be used for recipes in this section, because the raising agents used in place of yeast could be prematurely  
activated and prevent the loaf rising.  
All ingredients must be at room temperature. Add ingredients in the order listed in the recipe.  
Procedure  
ꢀ. Add liquid ingredients to bread pan.  
2. Sift dry ingredients together and add to the bread pan. Wipe spills from the outside of the bread pan. Insert bread pan into baking chamber.  
3. Press ‘SELECT’ to access YEAST FREE setting.  
4. Press ‘START/PAUSE’ to commence operation.  
5. With machine running, use a plastic spatula to scrape mixture from sides, corners and base of bread pan. After ingredients have mixed  
together well, close lid and leave the bread machine to complete the program.  
6. At the end of the setting, press ‘STOP’.  
7. Remove bread from the bread machine and bread pan. Cool bread on rack.  
SEQUENCE FOR ‘YEAST FREE’ SETTING:  
KNEAD 1  
KNEAD 2  
KNEAD 3  
REST  
KNEAD 4  
KNEAD 5  
BAKE TIME BAKE TEMP TOTAL TIME  
ꢀmin  
3min  
2min  
ꢀmin  
ꢀmin  
2min  
80min  
ꢀꢀ7ºC  
ꢀhr 30min  
DAMPER  
POLENTA & CAPSICUM BREAD  
LIQUID INGREDIENTS  
LIQUID INGREDIENTS  
Olive oil  
Oil  
2 tablespoons  
390ml  
2 tablespoons  
Water  
Eggs (60g)  
2
DRY INGREDIENTS  
Bread flour  
Milk powder  
Salt  
Water  
250ml  
600g/ 4 cups  
2 tablespoons  
ꢀ teaspoon  
DRY INGREDIENTS  
Self-raising flour  
Sugar  
375g/ 2½ cups  
2 tablespoons  
ꢀ70g/ ꢀ cup  
Sugar  
ꢀ tablespoon  
6 teaspoons  
Polenta  
Baking Powder  
ADD TO THE FRUIT & NUT DISPENSER  
55g/ ꢀ⁄3 cup  
SETTING: YEAST FREE  
Capsicum, finely chopped  
SETTING: YEAST FREE  
PREMIX DAMPER  
LIQUID INGREDIENTS  
Oil  
ꢀ tablespoon  
350ml  
Water  
DRY INGREDIENTS  
White bread mix  
600g/ 4 cups  
6 teaspoons  
Baking Powder  
SETTING: YEAST FREE  
R3ꢀ  
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Yeast Free Bread continued  
CHEESY BUTTERMILK BREAD  
LIQUID INGREDIENTS  
BANANA & PECAN MUFFIN BREAD  
LIQUID INGREDIENTS  
Butter, melted  
Egg (60g)  
ꢀ tablespoon  
Butter, melted  
Eggs (60g)  
3 tablespoons  
ꢀ
2
Buttermilk  
500ml  
Milk  
80ml  
DRY INGREDIENTS  
Bread flour  
Mashed banana  
DRY INGREDIENTS  
Bread flour  
380g/ ꢀ cup  
600g/ 4 cups  
½ teaspoon  
ꢀ tablespoon  
ꢀ teaspoon  
Salt  
340g/ 2¼ cups  
250g/ ꢀ cup  
½ teaspoon  
2 teaspoons  
½ teaspoon  
Grain mustard  
Bi-carbonate of soda  
Baking Powder  
Brown sugar  
Salt  
2 teaspoons  
Baking powder  
Bi-carbonate of soda  
ADD TO THE FRUIT & NUT DISPENSER  
Cheddar cheese, grated  
65g/ ½ cup  
ADD TO THE FRUIT & NUT DISPENSER  
SETTING: YEAST FREE  
Pecans, chopped  
70g/ ½ cup  
SETTING: YEAST FREE  
LEMON & RAISIN BREAD  
LIQUID INGREDIENTS  
Olive oil  
3 tablespoons  
Eggs (60g)  
3
Buttermilk  
400ml  
DRY INGREDIENTS  
Bread flour  
525g/ 3½ cups  
250g/ ꢀ cup  
Sugar  
Grated lemon rind  
Bi-carbonate of soda  
ꢀ tablespoon  
2½ teaspoons  
ADD TO THE FRUIT & NUT DISPENSER  
Raisins, halved  
75g/ ½ cup  
SETTING: YEAST FREE  
EGGLESS CARAWAY & DATE BREAD  
LIQUID INGREDIENTS  
Butter, melted  
Milk  
3 tablespoons  
360ml  
DRY INGREDIENTS  
Self-raising flour  
Sugar  
525g/ 3½ cups  
ꢀ85g/ ¾ cup  
ꢀ½ teaspoons  
2 teaspoons  
½ teaspoon  
Salt  
Caraway seeds  
Bi-carbonate of soda  
ADD TO THE FRUIT & NUT DISPENSER  
Dates, chopped  
80g/ ½ cup  
SETTING: YEAST FREE  
R32  
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Manual Set Recipe  
Panettone is an Italian, festival bread – rich in fruit and flavour. Brush with Citrus Glaze (page R40) for additional appeal.  
PANETTONE  
INGREDIENTS  
Water  
Butter  
ꢀ25ml  
60g/3 tablespoons  
Eggs (60g), lightly beaten  
3
Vanilla essence  
Almond essence  
Sugar  
ꢀ teaspoon  
½ teaspoon  
ꢀ tablespoon  
ꢀ teaspoon  
600g/ 4 cups  
ꢀ teaspoon  
2 teaspoons  
Salt  
Bread flour  
Bread improver  
Tandaco yeast  
ADD AT THE BEEPS  
Raisins  
½ cup  
Sultanas  
¼ cup  
Currants  
¼ cup  
Mixed peel  
2 tablespoons  
Procedure  
ꢀ. Place ingredients into bread pan in the exact order listed in the recipe.  
2. Wipe spills from outside of bread pan.  
3. Insert the bread pan into position in the baking chamber and close the lid.  
4. Press MANUAL SET (LCD Screen shows total time for last recipe programmed and NUTS selected).  
5. Press MANUAL SET (LCD Screen shows PREHEAT – use arrows to change time to 0).  
6. Press MANUAL SET (LCD Screen shows KNEAD ꢀ – use arrows to change to 5).  
7. Press MANUAL SET (LCD Screen shows KNEAD 2 – use arrows to change to 25).  
8. Press MANUAL SET (LCD Screen shows RISE ꢀ – use arrows to change to 60).  
9. Press MANUAL SET (LCD Screen shows PUNCH DOWN – use arrows to change to :ꢀ5).  
ꢀ0. Press MANUAL SET (LCD Screen shows RISE 2 – use arrows to change to 0).  
ꢀꢀ. Press MANUAL SET (LCD Screen shows SHAPING – use arrows to change to :0).  
ꢀ2. Press MANUAL SET (LCD Screen shows RISE 3 – use arrows to change to 60).  
ꢀ3. Press MANUAL SET (LCD Screen shows BAKE – use arrows to change to 60).  
ꢀ4. Press MANUAL SET (LCD Screen shows NUTS YES or No – use arrows to change to NO).  
ꢀ5. Press ‘MANUAL SET’ (LCD Screen shows °C – use arrows to change temperature to ꢀꢀ5°C).  
ꢀ6. Press ‘MANUAL SET’ (LCD Screen shows total time for this recipe 3:30 and NUTS NO. The word SET appears in the lower right-hand side  
corner).  
ꢀ7. Press the ‘BEEPER’ button (to add the fruit manually when the beeps sound in KNEAD 2)  
ꢀ8. Press ‘START/PAUSE’ to commence operation.  
ꢀ9. At the end of the setting, press ‘STOP’. Remove Panettone from the bread machine and bread pan. Cool bread on rack.  
R33  
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Prepackaged Bread Mixes  
These convenient BREAD MIXES are available nationally in supermarkets and at some bulk outlets. They are available in various sized  
packaging and should not be confused with BREAD FLOUR.  
Bread mixes contain high protein bread flour, sugar, salt, milk powder, oil and other ingredients such as bread improvers. Usually only the  
addition of water and yeast is necessary, however some results are improved by adding extra oil.  
All the recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales). The weight of the  
bread from this section may vary compared to settings used. This is due to the properties of the bread mixes. Recipes were tested with bread  
mix milled just before the printing of this book.  
Properties of the bread mixes can alter on a seasonal or storage basis, so it may be necessary to adjust the water and flour ratio.  
So check the dough in the first ten minutes of kneading by opening the lid – if the dough is too dry add 1-2 teaspoons of water  
extra – if the dough is too sticky add 1-2 tablespoons of bread mix extra. The dough should be forming into a smooth round ball. If  
a brand of bread mix is not listed in this book, use one of the corresponding type of bread mix recipes.  
Procedure  
ꢀ. Place ingredients into bread pan in the exact order listed in the recipe.  
2. Wipe spills from outside of bread pan.  
3. Insert the bread pan into position in the baking chamber and close the lid.  
4. Press ‘SELECT’ to access setting as listed in the following recipes.  
5. Press ‘LOAF SIZE’ to ꢀ000g or 750g setting if required.  
6. Press ‘CRUST’ to select DARK, LIGHT or RAPID setting if required.  
7. Press ‘START/PAUSE’ to commence operation.  
8. At the end of the setting, press ‘STOP’.  
9. Remove bread from the bread machine and bread pan. Cool bread on a rack.  
R34  
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Prepackaged Bread Mixes continued  
WHITE PREPACKAGED BREAD MIX RECIPES  
DEFIANCE WHITE BREAD MIX  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
500ml  
400ml  
300ml  
Bread Mix  
750g/ 5 cups  
2½ teaspoons  
600g/ 4 cups  
2 teaspoons  
500g/ 3¾ cups  
ꢀ¾ teaspoons  
Defiance yeast  
SETTING: BASIC: LIGHT/MEDIUM/DARK/RAPID  
DEFIANCE CRUSTY WHITE BREAD MIX  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
450ml  
350ml  
300ml  
Bread Mix  
750g/ 5 cups  
2¼ teaspoons  
600g/ 4 cups  
2 teaspoons  
500g/ 3¾ cups  
ꢀ½ teaspoons  
Defiance Yeast  
SETTING: BASIC: LIGHT/MEDIUM/DARK/RAPID  
LAUCKE CRUSTY WHITE BREAD MIX  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
500ml  
4ꢀ5ml  
3ꢀ0ml  
Bread Mix  
750g/ 5 cups  
2 teaspoons  
600g/ 4 cups  
ꢀ½ teaspoons  
450g/ 3 cups  
ꢀ¼ teaspoons  
Laucke Yeast  
SETTING: FRENCH  
LAUCKE SUPER SOFT WHITE BREAD MIX  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
500ml  
400ml  
300ml  
Bread Mix  
750g/ 5 cups  
2 teaspoons  
600g/ 4 cups  
ꢀ½ teaspoons  
450g/ 3 cups  
ꢀ¼ teaspoons  
Laucke Yeast  
SETTING: FRENCH  
KITCHEN COLLECTION WHITE BREAD MIX  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
400ml  
350ml  
300ml  
Bread Mix  
750g/ 5 cups  
600g/ 4 cups  
2¼ teaspoons  
500g/ 3ꢀ⁄3 cups  
Kitchen Collection Yeast 2 teaspoons  
2 teaspoons  
SETTING: BASIC: LIGHT/MEDIUM/ DARK/RAPID  
R35  
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Prepackaged Bread Mixes continued  
GRAIN PREPACKAGED BREAD MIXES  
DEFIANCE GRAIN BREAD MIX  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
450ml  
375ml  
320ml  
Bread Mix  
750g/ 5 cups  
2¼ teaspoons  
600g/ 4 cups  
2 teaspoons  
500g/ 3ꢀ⁄3 cups  
Defiance yeast  
ꢀ½ teaspoons  
SETTING: WHOLEWHEAT – LIGHT/MEDIUM/DARK/RAPID  
LAUCKE MULTIGRAIN SOY & LINSEED BREAD MIX  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
525ml  
430ml  
320ml  
Bread Mix  
750g/ 5 cups  
2 teaspoons  
600g/ 4 cups  
ꢀ½ teaspoons  
450g/ 3 cups  
ꢀ½ teaspoons  
Laucke yeast  
SETTING: FRENCH  
LAUCKE GERMAN GRAIN BREAD MIX  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
550ml  
460ml  
300ml  
Bread Mix  
750g/ 5 cups  
2 teaspoons  
600g/ 4 cups  
ꢀ½ teaspoons  
450g/ 3 cups  
ꢀ¼ teaspoons  
Laucke yeast  
SETTING: FRENCH  
KITCHEN COLLECTION GRAIN BREAD MIX  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
420ml  
350ml  
3ꢀ0ml  
Bread Mix  
750g/ 5 cups  
600g/ 4 cups  
2¼ teaspoons  
500g/ 3ꢀ⁄3 cups  
Kitchen Collection Yeast 2½ teaspoons  
2 teaspoons  
SETTING: WHOLEWHEAT – LIGHT/MEDIUM/DARK/RAPID  
KITCHEN COLLECTION SOY AND LINSEED BREAD MIX  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
450ml  
360ml  
3ꢀ0ml  
Bread Mix  
750g/ 5 cups  
600g/ 4 cups  
2¼ teaspoons  
500g/ 3ꢀ⁄3 cups  
Kitchen Collection Yeast 2½ teaspoons  
2 teaspoons  
SETTING: WHOLEWHEAT – LIGHT, MEDIUM, DARK OR RAPID  
R36  
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Prepackaged Bread Mixes continued  
WHOLEMEAL PREPACKAGED BREAD MIXES  
LAUCKE BIO-FORT GOLDEN WHOLEMEAL BREAD MIX  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
540ml  
445ml  
330ml  
Bread Mix  
750g/ 5 cups  
2 teaspoons  
600g/ 4 cups  
ꢀ½ teaspoons  
450g/ 3 cups  
ꢀ¼ teaspoons  
Laucke yeast  
SETTING: FRENCH  
KITCHEN COLLECTION WHOLEMEAL BREAD MIX  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
4ꢀ0ml  
350ml  
290ml  
Bread Mix  
750g/ 5 cups  
600g/ 4 cups  
2 teaspoons  
450g/ 3 cups  
ꢀ½ teaspoons  
Kitchen Collection Yeast 2 teaspoons  
SETTING: WHOLEWHEAT – LIGHT/MEDIUM/DARK/RAPID  
RYE PREPACKAGED BREAD MIXES  
LAUCKE BAROSSA SOURDOUGH RYE BREAD MIX  
INGREDIENTS  
Water  
1.25Kg  
1Kg  
750g  
550ml  
480ml  
330ml  
Bread Mix  
750g/ 5 cups  
2 teaspoons  
600g/ 4 cups  
ꢀ½ teaspoons  
450g/ 3 cups  
ꢀ¼ teaspoons  
Laucke yeast  
SETTING: FRENCH  
To glaze the loaf or add seeds on top – Refer to Glazes Page R40.  
R37  
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Just Jam  
If you love the taste of freshly baked bread you’ll love the taste and flavour of home-made jam using the ikon™ Baker’s Oven.  
FOR BEST RESULTS:  
•
•
•
•
•
•
•
Always use the exact amounts of sugar, fruits and ‘Jam Setta’. Do not reduce sugar or use substitutes.  
Use only fresh, ripe fruit for best flavour and natural pectin level.  
Remove stems, seeds or pips from fruit before slicing.  
Fruit can be chopped with a food processor, using a pulse action.  
Do not puree fruit. Jam should contain small pieces of fruit.  
Recipes should not exceed 4 cups. Weigh fruit after slicing.  
The gel, texture, flavour, aroma and colour of the cooled jam may vary when compared to commercially made jams. The natural pectin,  
ripeness, juiciness, etc. of the fruit used will influence the finished product.  
•
•
Due to the natural pectin of some fruits, if the jam appears to be thickening before the total cooking time has elapsed and no further  
cooking is required, press the STOP button then complete the bottling process.  
‘Jam Setta’ is a jam setting mixture that contains pectin, a naturally occurring substance found in fresh fruit and when cooked produces  
a gel. The addition of ‘Jam Setta’ in our recipes ensures a thicker setting occurs. This product is available at most supermarkets in 50g  
sachets.  
•
•
The Preset Timer cannot be used for jam recipes.  
All the recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy.  
Procedure:  
ꢀ. With the standard kneading blade in position inside the bread pan, add the ingredients to the bread pan.  
2. Wipe spills away from the outside of the bread pan.  
3. Insert bread pan into position inside the baking chamber and close the lid.  
4. Press ‘SELECT’ to access the JAM setting.  
5. Press ‘START/PAUSE’ to commence operation. The bread machine will preheat (LCD Screen will show PREHEAT) for ꢀ5 minutes before  
any movement occurs in the pan. After preheating, the jam will be heated and mixed for approximately 50 minutes (LCD Screen will show  
BAKE). The entire setting takes ꢀ hour 05 minutes. The bread machine will beep when the setting is complete.  
6. Press ‘STOP’.  
7. Use oven mitts to remove the bread pan.  
8. Pour the hot jam into warm, dry, sterilised jars, leaving ꢀ.25cm, from the top of the jar. Seal immediately and label. Jam will thicken upon  
cooling and storage.  
SEQUENCE FOR ‘JAM’ SETTING:  
PREHEAT  
MIX/HEAT  
TOTAL TIME  
ꢀ5min  
50min  
ꢀhr 05min  
Do not use the collapsible kneading blade when making jam.  
R38  
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Just Jam continued  
PREPARATION OF JARS FOR JAM  
Soak jars in warm water until label is easy to remove. Remove any wet cardboard liners from lids of jars. Wash jars and lids in hot, soapy  
water. Rinse well in hot water, do not wipe dry. Place jars and metal lids onto an oven tray. Place into a preheated oven ꢀ00°C for ꢀ5-20  
minutes or until completely dry. Remove from oven using oven mitts and use immediately.  
It is important that these recipes are measured accurately otherwise the ingredients may boil over, making cleaning difficult.  
TWO FRUIT MARMALADE  
MIXED BERRY JAM  
INGREDIENTS  
INGREDIENTS  
Oranges, thinly sliced  
Lemons, thinly sliced  
Sugar  
425g  
Strawberries, hulled and  
chopped  
250g  
ꢀ25g  
ꢀ2⁄3 cups  
Blackberries  
Raspberries  
Sugar  
ꢀ25g  
ꢀ25g  
ꢀ2⁄3 cups  
Jam Setta  
ꢀ½ tablespoons  
SETTING: JAM  
Jam Setta  
ꢀ½ tablespoons  
STRAWBERRY JAM  
INGREDIENTS  
SETTING: JAM  
MANGO & PEACH JAM  
INGREDIENTS  
Strawberries, hulled and  
chopped  
500g  
Sugar  
ꢀ2⁄3 cups  
Peaches, seeded & finely  
chopped  
250g  
250g  
Jam Setta  
ꢀ½ tablespoons  
SETTING: JAM  
Mango flesh, finely chopped  
Sugar  
ꢀ½ cups  
PLUM JAM  
Jam Setta  
ꢀ½ tablespoons  
INGREDIENTS  
SETTING: JAM  
Blood plums, peeled deseeded &  
roughly chopped  
600g  
SPICED PEAR & PLUM JAM  
INGREDIENTS  
Sugar  
ꢀ½ cups  
Jam Setta  
ꢀ½ tablespoons  
Pears, peeled & finely chopped 250g  
SETTING: JAM  
Plums, deseeded & finely  
chopped  
250g  
TOMATO & PINEAPPLE JAM  
INGREDIENTS  
Sugar  
ꢀ½ cups  
Mixed spice  
¼ teaspoon  
Tomatoes, peeled, seeded &  
finely chopped  
300g  
Jam Setta  
ꢀ½ tablespoons  
SETTING: JAM  
Pineapple flesh, finely chopped 200g  
CREATE YOUR OWN JAM RECIPES  
INGREDIENTS  
Sugar  
ꢀ½ cups  
ꢀ½ tablespoons  
Jam Setta  
Chopped fruit  
Sugar  
500g  
ꢀ2⁄3 cups  
SETTING: JAM  
KIWI FRUIT JAM  
INGREDIENTS  
Jam Setta  
ꢀ½ tablespoons  
SETTING: JAM  
Kiwi fruit, peeled & sliced  
Sugar  
500g  
ꢀ½ cups  
Jam Setta  
ꢀ½ tablespoons  
SETTING: JAM  
R39  
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Glazes  
The following Glazes are easy and quick to prepare and will enhance the flavour of your breads.  
CHOCOLATE GLAZE  
GELATINE GLAZE  
3 tablespoons water  
ꢀ½ tablespoons sugar  
3 teaspoons gelatine  
2 tablespoons butter or margarine, melted  
2
⁄3  
cup icing sugar, sifted  
ꢀ tablespoon cocoa, sifted  
½ teaspoon vanilla essence  
2 tablespoons milk  
Procedure  
ꢀ. Place ingredients into a small saucepan, stir over low heat until  
sugar and gelatine dissolves. Brush over hot bread.  
HOT CROSS BUN AND BROWN BUN GLAZE  
½ cup icing sugar, sifted  
½ teaspoon allspice  
¼ teaspoon ground cinnamon  
2 tablespoons water  
CITRUS GLAZE  
½ cup icing sugar, sifted  
ꢀ teaspoon grated lemon rind  
ꢀ teaspoon grated orange rind  
2 tablespoons lemon or orange rind  
EGG GLAZE/SEEDS ON TOP  
ꢀ × 60g egg, lightly beaten  
2-3 tablespoons water  
Seeds (poppyseeds, linseeds, sunflower seeds, etc.)  
Procedure  
VANILLA GLAZE  
½ cup icing sugar, sifted  
½ teaspoon vanilla essence  
2 tablespoons milk  
ꢀ. Combine egg and water until smooth. Do not whisk. Strain  
through sieve if required.  
2. Use the PAUSE function by pressing the ‘START/ PAUSE’ button  
at ꢀ5 minutes before the end of the BAKE cycle. Open the lid and  
brush glaze over bread and sprinkle with seeds if desired.  
Procedure:  
ꢀ. Combine ingredients into a small mixing bowl and stir until  
smooth and thin enough to drizzle.  
3. Close the lid and press ‘START/PAUSE’ to continue baking.  
2. When the bread has finished baking, press ‘STOP’. Remove the  
bread from ikon™ Baker’s Oven and the bread pan. Place bread  
on a rack. Brush top of loaf with glaze. Cool on rack.  
R40  
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Notes  
R4ꢀ  
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Notes  
R42  
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Notes  
R43  
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