Breville Bakers Oven BB280
Breville Bakers Oven BB280
Breville Bakers Oven BB280
Bakers Oven
Electronic Bread Maker
Breville Customer Service Centre Locked Bag 2000 Botany NSW 2019 AUSTRALIA Customer Service: (02) 9384 9601 [email protected] 1300 139 798
Fax
Breville Customer Service Centre Private Bag 94411 Greenmount AUCKLAND, NEW ZEALAND Customer Service: 0800 288 513 [email protected] 09 271 3980
Fax
w w w. b rev i l le . co m . a u
Model BB280
CONTENTS
Bakers Oven
Page Breville Recommends Safety First Know your Breville Bakers Oven Bread and Dough Settings How to Use the Preset Timer Using the Bake Only Setting Beginners Guide to Baking Your First Loaf Weighing and Measuring The Vital Ingredients Hints and Tips to Better Bread Making Questions and Answers Control Panel Messages Troubleshooting Recipe Troubleshooting Machine Care and Cleaning Easy Bake Recipes White and Savoury Breads Rapid Bread Sweeter Flavoured Bread French Bread Yeast Free Bread Wholemeal and Grain Breads Dough Prepackaged Bread Mixes 4 6 8 9 10 11 17 18 22 23 26 28 30 32 34 34 37 39 42 43 45 48 52 56
Congratulations
Congratulations on the purchase of your new Breville Bakers Oven.
Glazes
Bread pan
Display Window LED window display Easy to use control panel Bakes 750g and 1kg loaves 13 hour preset timer Crust 8 automatic programs for bread and dough Power interruption protection Timer Start/Stop button Start/Stop Menu
The Display Window shows firstly the setting and crust colour selected, then automatically changes to show the total time for the setting. When the Start button is pressed the time displayed (in hours and minutes) is the time remaining until the selected setting is completed. Press this button to select the 8 automatic settings available. These settings are listed on Page 8 Bread and Dough Setting Selections. Each time the Menu button is pressed, the setting is changed and a red light illuminates alongside the setting selected. The setting selected is also shown on the Display Window as a number between1 to 8. Press the Crust button to select the 3 crust colours available for the bread settings only. The colour selected is shown on the Display Window as a letter P, H or L. P = Medium crust colour H = Dark crust colour L = Light crust colour Use the Preset Timer to delay the start of the selected program. Press the + or buttons (which will move time up or down in 10 minute increments) to preset the timer (Refer page 9). The Bakers Oven features a combined Start/Stop button. To Start: Press the Start button to commence the selected program or begin timer countdown for the Preset Timer. To Stop: To stop and cancel the bread machine in mid-cycle the Stop button must be pressed down and held for 5-10 seconds until the machine beeps and the Display Window is reset. This will result in the program being cancelled. DO NOT PRESS THE STOP BUTTON when checking the bread as this will cancel the cycle. The machine will not continue operation.
When the bread machine is switched on the Display Window will show 1P (Basic bread Medium crust colour). For a Dark or Light crust colour, press the Crust button once for H (Dark), twice for L (Light).
SETTING 2.
RAPID
Press the Menu button once and the Display Window will show 2P (Rapid bread, Medium crust colour). For a Dark or Light crust colour, press the Crust button once for H (Dark), twice for L (Light). This setting has shorter kneading and rising times.
Press the Menu button four times and the Display Window will show 5P (Yeast Free, Medium crust colour). For a Dark or Light crust colour, press Crust button once for H (Dark), twice for L (Light). This setting uses doughs that rely on baking powder or bicarbonate of soda as the raising agent. Recipes for this cycle can be found in the Yeast Free section of this book.
SETTING 6.
WHOLEWHEAT
SETTING 3.
SWEET
Press the Menu button five times and the Display Window will show 6P (Wholewheat bread, Medium crust colour). For a Dark or Light crust colour, press Crust button once for H (Dark), twice for L (Light).
Press the Menu button twice and the Display Window will show 3P (Sweet bread, Medium crust colour). For a Dark or Light crust colour, press Crust button once for H (Dark), twice for L (Light). This setting is suitable for sweeter style breads as the rising times are longer and the baking temperature is lower.
SETTING 7.
DOUGH
SETTING 4.
FRENCH
Press the Menu button three times and the Display Window will show 4P (French bread, Medium crust colour). For a Dark or Light crust colour, press Crust button once for H (Dark), twice for L (Light). This setting is suitable for breads lower in fat and sugar as the rising times are longer and the baking temperature is higher. It will produce a coarsely textured crumb with a harder crust.
Press the Menu button six times and the Display Window will show 7 (Dough). Crust selection is not available on this setting. This setting takes 1hour 30 minutes to complete. Remove the dough from the bread machine, hand shape, allow to rise again in a warm area then bake in a conventional oven. Instructions and recipes for Bread Rolls, Buns, Pizza and Focaccia are also included in the Dough section of this book.
SETTING 8.
BAKE ONLY
Press the Menu button seven times and the Display Window will show 8 (Bake Only). Crust selection is not available on this setting. This setting is designed to allow extra baking of up to 1 hour if required. For those who enjoy a crispier crust extend the baking time or for added interest to your loaf try the delicious topping or melt ideas on page 10.
Always ensure that there is dough or bread in the bread pan inserted in the bread machine when a baking cycle is in operation or when the Bake Only setting is selected.
10
11
Mound the flour into the pan, make a small hollow in the centre and place the yeast there. If the yeast contacts the water before the kneading, the bread may not rise well. This is important when using the Preset Timer.
12
Insert the bread pan into the machine as follows: 1. Place the bread pan into the baking chamber and locate the drive mechanism of the pan directly onto the drive mechanism in the baking chamber. 2. Push down on the bread pan firmly until it clicks into position.
The Basic, Rapid, Sweet, French and Wholewheat Bread settings are programmed to make a 1kg loaf. However, a 750g loaf can be made on the same setting. When making a 750g loaf it is recommended to remove the loaf 10 minutes before the end of the baking cycle. The weight of the baked bread will vary depending on the weight of the raw ingredients used (including the weight of the water).
Press the Start button to begin the bread machine operation. The total setting time will appear in the Display Window. The setting time will count down in one minute increments. The colon : between the hour and the minutes displayed will flash throughout the kneading, rising and baking cycles. The kneading cycles commence. During the kneading cycles beeps will sound indicating the correct time to add other ingredients. Add-In Ingredient Beeper The Bakers Oven features an Add-In Ingredient Beeper which operates in the Basic, Rapid, Sweet, French, Wholewheat and Dough Settings. The bread machine will sound 12 beeps at approximately 8 minutes before the end of the second kneading cycle, indicating the time to add any additional fruit, nuts, herbs, chocolate, etc. required or as specified in recipes. The addition of ingredients at this time assists with keeping fruits, etc. whole, rather than being mashed through the dough making it heavy.
13
When baking has 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 blade with your bare hands, as it is very hot! If the kneading blade sticks to the shaft after removing the bread from the pan, pour warm water into the pan and let it soak for approximately 10 minutes. If the kneading blade bakes into the bread, insert the thin end of a wooden chopstick or skewer into the blade hole and pull out at an angle.
RAPID BREAD and DOUGH have two rising cycles with one degassing of the dough. YEAST FREE BREAD has one shorter kneading cycle and no rising cycles.
The baking cycle commences when the rising cycles end. The dough may rise a little more at this time due to the increasing heat expanding the gases entrapped in the dough.
14
15
FOR NEW ZEALAND CUSTOMERS New Zealand Metric Measurements 1 teaspoon 5 1 tablespoon 15 1 cup 250 The New Zealand tablespoon is 5ml less than the Australian tablespoon, so care should be taken when measuring ingredients to compensate for the variance. For example, 1 Australian tablespoon = 1 New Zealand tablespoon + 1 New Zealand teaspoon. It is important to note that New Zealand ingredients, especially flour and yeast, can differ from Australian equivalents. In the Vital Ingredients section (Pages 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 273 235.
Breville recommends using the Breville Bread Slicing Guide Model BS1. This foldable lightweight cutting guide is the ideal accessory for any bread maker. The guide slots ensure even slices every time when using a serrated bread knife or electric knife.
16
17
Gluten Flour
Gluten Flour is made by extracting the gluten portion from the wheat grain. Adding gluten flour can improve the structure and quality of bread when using low-protein, plain, stone ground and whole meal flour.
BREAD IMPROVER
Several brands of bread improvers are available nationally in supermarkets and health food stores. The ingredients in a bread improver are usually a food acid such as ascorbic acid (Vitamin C) and other enzymes (amylases) extracted from wheat flours. Adding a bread improver will help strengthen the dough resulting in a loaf that is higher in volume, softer in texture, more stable and has improved keeping qualities. A simple bread improver can be a crushed unflavoured 250mg Vitamin C tablet added to the dry ingredients.
BREAD MIXES
These convenient mixes contain flour, sugar, milk, salt, oil and other ingredients such as bread improvers. Usually only the addition of water and yeast is required. Bread mix brands such as Kitchen Collection, Defiance, and Lowan are available nationally from major supermarkets. Recipes for these bread mix brands are listed in the Easy Bake recipe section of this book. For information on other brands of bread mix contact the manufacturer listed on the package. NEW ZEALAND ONLY Bread mix brands such as Country Harvest are available.
SUGAR
Sugar provides sweetness and flavour, browns the crust and produces food for the yeast. White sugar, brown sugar, honey and golden syrup are all suitable to use. When using honey or golden syrup it must be counted as additional liquid. We have successfully tested granular Splenda brand low calorie sweetener as a sugar substitute. NEW ZEALAND ONLY Sugar can be reduced for more improved results.
Rye Flour
Popular for bread making, rye flour is low in protein so it is essential to combine rye flour with bread flour to make the bread rise successfully in the bread machine. Rye flour is traditionally used to make the heavy, dense Pumpernickel and Black Breads.
POWDERED MILK
Milk and milk products enhance the flavour and increase the nutritional value of the bread. Powdered milk is convenient and easy to use (store in an airtight container in the refrigerator). Low fat or skim milk powder can be used with good results. Soy milk powder can also be used but produces a denser loaf. Fresh milk should not be substituted unless stated in the recipe.
When using a low-protein, plain, stone ground or whole meal flour the quality of the bread can be improved by adding gluten flour.
18
19
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.
YEAST
Yeast is used as the raising agent for the breads and requires liquid, sugar and warmth to grow and rise. Dried yeast has been used in the recipes in this instruction book where appropriate. Before using dried yeast always check the use by date, as stale yeast will prevent the bread from rising. Tandaco brand yeast (available nationally in most supermarkets) was used in the development of all 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
EGGS
Eggs are used in some bread recipes and provide liquid, aid rising and increase the nutritional value of the bread. They add flavour and softness to the crumb and are usually used in sweeter type of breads.
For more information about Bread Flour please contact the relevant telephone number listed below or refer to contact details on the package. Defiance Bakers Flour 1800 628 883 Elfin/Champion High Grade Plain flour (New Zealand only) 0800 730 123
OTHER INGREDIENTS
Ingredients such as fruit, nuts, chocolate chips, etc., required to remain whole in the baked bread, should be suspended in the dough. This can be done by adding these additional ingredients when the bread machine sounds 12 short BEEPS approximately 8 minutes before the end of the second knead (except on the Yeast Free Bread and Bake Only settings).
For more information about Gluten Flour and Bread Improver please contact: Lowan Wholefoods 1800 355 718
20
21
22
23
24
25
ERROR MESSAGE
E01
PROBLEM
If attempting to use the bread machine shortly after a loaf has been baked, its interior will still be warm, i.e. the sensor temperature will still be above 40C. The ambient temperature is too cold.
CORRECTION
Press Stop to reset. Open the lid and remove the bread pan to cool. Always allow the bread machine sufficient time to cool before using again.
E00
If the error messages EEE or HHH appear in the Display Window contact your nearest authorized Breville Service Centre (Refer Page 33).
26
27
TROUBLESHOOTING RECIPE
Bread sinks in centre Over browned Sticky patch on top of bread Flour Not measured correctly Low % Protein Passed use-by-date Self raising flour used Use bread or plain flour self-raising flour already contains baking powder as the raising agent Sugar Not measured correctly Salt Not measured correctly Water/Liquid Not measured correctly Too hot Too cold Yeast Not measured correctly Bread Mix Not measured correctly Used in place of flour Room temp Too hot Too cold Bread mix already contains salt, sugar, etc. and cannot be substituted for flour Room temp must be less than 28 C Room temp must be more than 10 C 25 25 22 Check method of weighing/measuring 17 Water must be between 20-25C Water must be between 20-25C Use metric measuring spoons 25 25 17 Check method of weighing/measuring 17 Use metric measuring spoons 17 Use metric measuring spoons 17 18 Doughy centre Heavy dense texture Check method of weighing/ measuring ingredients Use suitable high protein flour or add gluten flour Discard and use fresh flour 22 18 17 Coarse holey texture Bread rises too much Bread doesnt Corrective action rise enough Ref page
28
29
TROUBLESHOOTING MACHINE
Machine Machine will not operate Error code E01 in Display Window Ingredients not mixed Bread not baked Bread rises too much Baked Bread is damp Under browned Crust Preset timer Bread not did not sufficiently function baked
Loaf is small
Unit unplugged Kneading blade not on shaft Selected setting incorrect Power interruption (Refer to page 24) Stop button pressed after starting machine (Refer to page 24) 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
30
31
STORAGE
When storing the bread machine, press the Stop button, switch off at the On/Off button under the bread machine, switch off at the power outlet then unplug the power cord. Ensure the bread machine is completely cool, clean and dry. Place the bread pan and kneading blade into the baking chamber and close the lid. Do not place heavy objects on the lid. Store the bread machine upright.
BREAD MACHINE
The body and the lid should be wiped over with a soft damp cloth. If overspills such as flour, nuts, sultanas, etc. occur in the baking chamber, use a damp cloth to carefully remove. Before re-using your bread machine make certain that all parts are completely dry.
Some discolouration may appear in the bread pan over time. This natural effect is caused by moisture and steam and will not affect the baking bread.
SPARE PARTS
Replacement parts are available from Breville Spare Parts: Australia Customer Service 1300 139 798 New Zealand Customer Service 0800 253 007 (Spare Parts) 0800 273 845 (Service)
32
33
PROCEDURE
1. Place ingredients into the bread pan in the exact order listed in the recipe. 2. Wipe spills from the outside of bread pan 3. Lock the bread pan into position in the baking chamber and close the lid. 4. Press Select for the setting as specified in the following recipes. 5. To change crust colour press Crust to H for Dark or L for Light. 6. Press Start. At the end of the program, press Stop. Remove bread from bread machine and bread pan. Cool on rack. ADD-IN BEEPS: The Bakers Oven beeps 12 times at 8 minutes before the end of the second kneading cycle. Extra ingredients such as fruit, nuts, etc. should be added at this time.
34
35
RAPID BREAD
The recipes in this section been developed to produce a loaf of bread similar in volume to that of bread made on any of the longer bread cycles. Unless otherwise stated, all of the yeasted bread recipes can be baked on this cycle, however the volume will be slightly reduced and the texture a little more dense.
PROCEDURE
1. Place the ingredients into the bread pan, in the exact order listed in the recipe. 2. Wipe spills from the outside of the bread pan. 3. Lock the bread pan into position in the baking chamber and close the lid. 4. Press Select to the setting as specified in the following recipes. 5. To change crust colour press Crust to H for Dark or L for Light. 6. Press Start. After baking, press Stop. Remove bread from the bread machine and bread pan. Cool on rack. ADD-IN BEEPS: The Bakers Oven beeps 12 times at 8 minutes before the end of the second kneading cycle. Extra ingredients such as fruit, nuts, etc. should be added at this time.
Two loaf sizes 1kg and 750g can be made. When making the 750g size, remove the loaf 10 minutes before completion of the baking cycle.
36
37
PROCEDURE
1. Place all ingredients into the bread pan in the exact order listed in the recipe. 2. Wipe spills from outside the bread pan. 3. Lock the bread pan into position in the baking chamber and close the lid. 4. Press Select to the setting as specified in the following recipes. 5. To change crust colour, press Crust to H for Dark or L for light. 6. Press Start. After baking, press Stop. Remove the bread from bread machine and bread pan. Cool on rack. ADD-IN BEEPS: The Bakers Oven beeps 12 times at 8 minutes before the end of the second kneading cycle. Extra ingredients such as fruit, nuts, etc. should be added at this time.
38
39
MILK BREAD
Not suitable for Preset Timer INGREDIENTS: 1kg 750g Full cream milk, scalded & cooled375ml 310ml Oil 1 tbsp 3 tsp Salt 13/4 tsp 11/2 tsp Sugar 2 tbsp 11/2 tbsp Bread flour 600g/4 cups 450g/3 cups Bread improver 1 tsp 1 tsp Tandaco yeast 13/4 tsp 11/2 tsp SETTING: 3 SWEET: P Medium, H Dark or L Light
40
41
FRENCH BREAD
French and Continental-style Breads use less oil and sugar but the longer last rising cycle of the French Bread Setting helps develop a unique flavour whilst the extended baking time gives a distinctive crisp crust. PROCEDURE: 1. Place all ingredients into the bread pan in the exact order listed in the recipe. 2. Wipe spills from outside the bread pan. 3. Lock the bread pan into position in the baking chamber and close the lid. 4. Press Select to the setting specified in the following recipes. 5. To change crust colour, press Crust to H for Dark or L for Light. 6. Press Start. After baking, press Stop. Remove the bread from the bread machine and bread pan. Cool on rack. ADD-IN BEEPS: The Bakers Oven beeps 12 times at 8 minutes before the end of the second kneading cycle. Extra ingredients such as fruit, nuts, etc. should be added at this time.
PROCEDURE
1. Add liquid ingredients to bread pan. 2. Sift dry ingredients together and add to bread pan. Wipe spills from outside of bread pan. Lock bread pan into baking chamber. 3. Press Select button to setting 5 (Yeast Free). 4. To change crust colour, press Crust to H for Dark or L for Light. 5. Press Start. 6. With bread machine mixing the ingredients, use a plastic spatula to scrape mixture from the sides, corners and base of bread pan, and add additions if applicable. 7. After ingredients have mixed together, close the lid and leave the bread machine to complete the program. After baking, press Stop. Remove bread from bread machine and bread pan. Cool on rack. The Preset Timer cannot be used for recipes in this section. The raising agents used in place of yeast in these recipes could be prematurely activated and prevent the loaf from rising. The Add-in Beeps do not sound on the Yeast Free Bread setting. All ingredients must be at room temperature and added in the order listed in the recipe, however sifting the ingredients together may assist the baking powder with the rising of the bread.
FRENCH BREAD
INGREDIENTS: 1kg 750g Water 375ml 310ml Oil 3 tsp 2 tsp Salt 2 tsp 11/2 tsp Sugar 3 tsp 2 tsp Bread flour 650g/41/3cups 500g/31/3 cups Bread improver 1 tsp 1 tsp Tandaco yeast 13/4 tsp 11/4 tsp SETTING: 4 FRENCH: P Medium, H Dark or L Light.
42
MEDIUM DARK
DARK
43
PROCEDURE
1. Place ingredients into a bread pan, in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan 3. Lock the bread pan into position in the baking chamber and close the lid. 4. Press Select to the setting as specified in the following recipes. 5. To change crust colour, press Crust to H for Dark, L for Light. 6. Press Start. After baking, press Stop. Remove the bread from the bread machine and bread pan. Cool on rack. ADD-IN BEEPS: The Bakers Oven beeps 12 times at 8 minutes before the end of the second kneading cycle. Extra ingredients such as fruit, nuts, etc. should be added at this time.
Two loaf sizes 1kg and 750g can be made. When making the 750g size, remove the loaf 10 minutes before the completion of the baking cycle.
44
45
MULTIGRAIN BREAD
INGREDIENTS: 1kg 750g Water 375ml 325ml Oil 3 tbsp 2 tbsp Salt 2 tsp 11/2 tsp Sugar 3 tbsp 2 tbsp Bread flour 375g/21/2 cups 300g/2 cups Wholemeal plain flour 225g/11/2 cups 150g/1 cup Gluten flour 2 tbsp 1 tbsp Bread improver 1 tsp 1 tsp Milk powder 2 tbsp 11/2 tbsp Sunflower seeds 31/2 tbsp 3 tbsp Kibble wheat 31/2 tbsp 3 tbsp Whole linseeds 21/2 tbsp 2 tbsp Sesame seeds 21/2 tbsp 2 tbsp Cracked buckwheat 11/2 tbsp 1 tbsp Tandaco yeast 2 tsp 11/2 tsp SETTING: 6 WHOLEWHEAT: P Medium, H Dark or L Light.
46
47
DOUGH
PROCEDURE
1. Place all ingredients into the bread pan in the exact order listed in the recipe. 2. Wipe spills from outside the bread pan. 3. Lock the bread pan into position in the baking chamber and close the lid. 4. Press Select to setting 7 (Dough). 5. Press Start. At the end of the program, 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. ADD-IN BEEPS: The Bakers Oven beeps 12 times at 8 minutes before the end of the second kneading cycle. Extra ingredients such as fruit, nuts, etc. should be added at this time.
DOUGH contd
TO MAKE A MASTER DOUGH: WHITE BREAD DOUGH
Not suitable for the Preset Timer INGREDIENTS: Full cream milk, scalded and cooled 350ml Egg yolk 1x60g Butter or oil 2 tbsp Salt 1 tsp Sugar 11/2 tbsp Bread flour 600g/4 cups Bread improver 1 tsp Tandaco yeast 21/4 tsp SETTING: 7 DOUGH
WHOLEMEAL DOUGH
INGREDIENTS: Water Oil Salt Sugar Wholemeal plain flour Gluten flour Bread improver Milk powder Tandaco yeast SETTING: 7 DOUGH 400ml 2 tbsp 1 tsp 2 tbsp 600g/4 cups 2 tbsp 1 tsp 2 tbsp 21/4 tsp
SWEET DOUGH
Not suitable for the Preset Timer INGREDIENTS: Water 350ml Egg, lightly beaten 1 x 60g Butter or oil 2 tbsp Salt 1 tsp Sugar 2 tbsp Bread flour 600g/4 cups Milk powder 3 tbsp Bread improver 1 tsp Tandaco yeast 21/4 tsp SETTING: 7 DOUGH
The weight of the shaped and baked items made from the following doughs will vary depending on recipe style.
49
DOUGH contd
HOT CROSS BUNS
1. Include 1 tablespoon of ground cinnamon and 1 tablespoon ground mixed spice with dry ingredients when making Sweet Dough recipe. 2. Add 150g/1 cup sultanas and 45g/1/4 cup mixed peel at the sound of the beeps. 3. Divide dough into 18 pieces and shape into rounds. Place close together on a lightly greased baking tray. 4. Cover loosely with lightly greased plastic wrap and allow to stand in a warm area for 30 minutes or until doubled in size. 5. Blend together 2 tbsp water and 40g/1/4 cup plain flour until a smooth batter is formed. Spoon into a piping bag fitted with a small piping nozzle. Remove wrap from rolls and pipe a cross onto each bun. 6. Bake in a preheated oven 190 C for 15-20 minutes or until golden brown. 7. Slide buns from baking tray onto a wire rack. If desired, brush HOT CROSS BUN GLAZE (recipe on page 56) over hot buns. Allow to stand for 5-10 minutes before serving.
DOUGH contd
PIZZA AND FOCACCIA DOUGHS
The Dough setting is suitable for all your favourite pizza and focaccia recipes. PROCEDURE: 1. Place ingredients into the bread pan in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Lock the bread pan into position in the baking chamber and close the lid. 4. Press Select to setting 7 (Dough) 5. Press Start. For a softer more pliable texture remove dough from pan 30 minutes before completion of the Dough setting. Press Stop. The Dough is now ready for handshaping and baking.
PIZZA DOUGH
INGREDIENTS: Water Olive oil Salt Bread flour Tandaco yeast SETTING: 7 DOUGH 200ml 1 tbsp 1 tsp 375g/21/2 cups 13/4 tsp
FOCACCIA
INGREDIENTS: Water 250ml Olive oil 2 tbsp Salt 1 tsp Sugar 2 tsp Bread flour 450g/3 cups Tandaco yeast 2 tsp SETTING: 7 DOUGH Suggested Topping Olive oil 3 tbsp Rock salt 3 tbsp Black olives, sliced 4 tbsp HANDSHAPING For a thick Focaccia 1. Press dough into a lightly greased 19cm x 29cm lamington tin. 2. Loosely cover with a lightly greased plastic wrap and stand in a warm area for 30 minutes or until doubled in size. 3. Remove wrap, brush dough with olive oil and sprinkle with rock salt and olives. 4. Bake in a pre-heated oven at 250C for 25-30 minutes or until golden brown. For a thinner focaccia 1. Roll dough on a lightly greased tray until 2cm thick. Prepare as for a thick focaccia.
SUGGESTED TOPPINGS Tomato paste, mushrooms, capsicums, onions, tomatoes, capers, pineapple pieces, olives, herbs, salami, ham, anchovies, sardines, cheese (i.e. grated mozzarella, Parmesan). HANDSHAPING 1. Roll dough on a lightly floured surface into a 25cm round for a thick based pizza or into 2 x 20cm rounds for a thinner based pizza. 2. Place onto a lightly greased baking tray. Spread or sprinkle selected pizza toppings over the pizza dough. 3. Bake in a preheated oven at 200C for 1215 minutes or until base is cooked and topping heated through.
50
51
PROCEDURE
1. Place ingredients into bread pan in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan 3. Lock the bread pan into position in the baking chamber and close the lid. 4. Press Select to the setting as specified in the following recipes. 5. To change crust colour, press Crust to H for Dark, L for Light. 6. Press Start. After baking, press Stop. Remove the bread from the bread machine and bread pan. Cool on rack.
52
Two loaf sizes 1kg and 750g can be made. When making the 750g size, remove the loaf 10 minutes before the completion of the baking cycle.
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. Check the dough in the first 10-15 minutes of kneading by opening the lid if the dough is too dry add an extra 1-2 teaspoons water, if the dough is too sticky, add an extra 1-2 tablespoons bread mix. The dough should be forming into a smooth round ball. If using other brands of bread mixes, the Defiance Bread Mix Recipes can be used as guide.
53
54
55
GLAZES
The following Glazes are easy and quick to prepare and will enhance the flavour of your breads.
NOTES
PROCEDURE FOR ABOVE GLAZES
Combine ingredients in a small mixing bowl and stir until smooth and thin enough to drizzle. At the end of baking, remove bread from the Bakers Oven and bread pan. Place on rack. Coat top of loaf with glaze. Cool on rack.
___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________
CHOCOLATE GLAZE
2 tbsp butter or margarine, melted 2/3 cup icing sugar, sifted 1 tbsp cocoa, sifted 1/2 tsp vanilla essence 2 tbsp milk
GELATINE GLAZE
3 tbsp water 11/2 tbsp sugar 3 tbsp gelatine
PROCEDURE
Place ingredients in a small saucepan, stir over a low heat until sugar and gelatine dissolves. At the end of the baking cycle, remove bread from the Bakers Oven and bread pan. Place on rack. Coat top of loaf with glaze. Cool on rack.
___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________
cup icing sugar, sifted 1/4 tsp allspice 1/4 tsp ground cinnamon 2 tbsp water
CITRUS GLAZE
cup icing sugar, sifted 1 tsp grated lemon rind 1 tsp orange rind 2 tbsp lemon or orange juice
1/2
___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________
57
VANILLA GLAZE
cup icing sugar, sifted tsp vanilla essence 2 tbsp milk
1/2 1/2
PROCEDURE
Combine egg and water until smooth. Do not whisk. Strain through a sieve if required. Open the lid 5 minutes before the end of the baking cycle, brush glaze over the bread. Sprinkle with seeds if desired. Close the lid and continue baking.
56
NOTES
___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________
58
NOTES
___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________ ___________________________________________________ __________________________________________________
59
___________________________________________________ __________________________________________________