Welcome to the World of HomeBread Making!
Make sure you follow the instruction below, to ensure your first HomeBread will be perfect
Steps to ensure your bread will be simply Sensational:
Identify your breadmaking machine on the back of this pamphlet Check on the back of the flour bag, and take note of the recipe number In the columns next to your breadmaker you will find the precise measurements for your machine and your chosen mix (recipe 1, 2, 3 or 4) We can not emphasize enough that you take some time to measure the ingredients accurately Most case where bread does not turn out as expected, can be laid down to inaccuracy. Ensure you have accurate scales to weigh your flour, and a jug that measures per 10ml. Alternatively, weigh the water (ie 300ml = 300 g) Jugs can be notoriously inaccurate ! If you have yeast, and you had it for a while, it might pay you to get a fresh pack. We recommend Fermipan, which you can get from our stores, but any fresh one will do Yeast need to be stored in an airtight container (no screwtop) in the fridge
Apart from that, simply fill the bread tin with the water (tepid), the flour and finally the yeast in the order recommended by your breadmaker manual. (Dont forget the yeast, unless youre keen on eating a brick). Set the breadmaker on the required setting, and press Go You are probably curious what the heck is going on in the machine, so leave the lid open for a while, if you like. You will see that the blade very quickly will mix the ingredients and a ball of dough will form within five minutes. If after 10 minutes the dough looks to wet, add a little flour; if it looks to dry, add a little water (10ml at the time). After 15 mins of kneading you should see a smooth ball of dough, and when toughed by your finger, it should not stick to it. Time to close the lid, and dont open it until the bread is ready. After the bread is finished (2.5-5 hours depending on the mix and your machine), you are probably keen to get stuck in straight away. Try to constrain yourselves and allow the bread to cool on a rack for 15 minutes. Then go for it ! Let us know how long your first bread lasts, as were running a bit of a competiton! We dont think itll be hard, but see if you can break the record. If you want more information on homebread making, check www.homebread.com.au. Happy Baking,
The Homebread Team Basic Ingredients HomeBread PO Box 2295 Redcliffe North Q4020 Ph.Fax 5497 Or visit us on the web :

www.homebread.com.au

BREAD MACHINE RECIPES
USING BASIC INGREDIENTS HOMEBREAD MIXES ONLY
1. Refer to the chart below and locate your bread machine name and model number. If your machine is not listed, please phone Basic Ingredients. 2. Find the recipe number on the label of the bag and match with the recipe number on the chart. Follow the line of measurements for your Bread Machine to work out the quantity of ingredients required. If there is no recipe number on this product contact Basic Ingredients for usage. 3. Put the ingredients in the order that your Bread Machine recommends. Note: For Machines A,C,D,E it is recommended that you mix white bread blends with heavier bread blends, like Wholemeal and Dark Rye YEAST: Use Australian standard teaspoons to measure. For best results use BI HomeBread yeast. Store in an airtight container in the fridge. BREAD BLEND: Use accurate scales to measure bread blends and flours. It is not recommended to use cups, however if cups are all that are available, fill an Australian standard measuring cup with bread blend using a scoop and use a blunt instrument to level. WATER: Water quantities must be measured accurately. Use a 10mL graduated measuring jug. Place the jug on a level surface and site exact measurement at eye level. These jugs are available at Basic Ingredients Homebread stores.

FIRST THINGS FIRST

MACHINE
Panasonic SD-200/206 Sunbeam BM-001/3400/2100 Palsonic PAB3600/5200 Breadman Sanyo SBM20/Breville BB150 Tiffany TS-100 Remington BM50/100/ Kambrook KBM150 Ronson 9110

LOAF SIZE

LARGE (750g)

(See Label on Bread

Blend for recipe no.)

RECIPE NO.

Recipe 1 Recipe 2 Recipe 3 Recipe 4 Recipe 1 Recipe 2 Recipe 3 Recipe 4 Recipe 1 Recipe 2 Recipe 3 Recipe 4 Recipe 1 Recipe 2 Recipe 3 Recipe 4 Recipe 1 Recipe 2 Recipe 3 Recipe 4 Recipe 1 Recipe 2 Recipe 3 Recipe 4 Recipe 1 Recipe 2 Recipe 3 Recipe 4 Recipe 1 Recipe 2 Recipe 3 Recipe 4 Recipe 1 Recipe 2 Recipe 3 Recipe 4 Recipe 1 Recipe 2 Recipe 3 Recipe 4 Recipe 1 Recipe 2 Recipe 3 Recipe 4 Recipe 1 Recipe 2 Recipe 3 Recipe 4

YEAST BREAD WATER BLEND

1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 2 teaspoons 2 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons teaspoons teaspoons teaspoons teaspoons 500g 500g 500g 500g 375g 375g 375g 375g 700g 700g 700g 700g 600g 600g 600g 600g 560g 560g 560g 560g 500g 500g 500g 500g 450g 450g 450g 450g 350g 350g 350g 350g 450g 450g 450g 450g 375g 375g 375g 375g 560g 560g 560g 560g 500g 500g 500g 500g 310mL 320mL 330mL 340mL 230mL 240mL 250mL 260mL 430mL 450mL 460mL 470mL 370mL 380mL 400mL 410mL 340mL 350mL 360mL 370mL 310mL 320mL 330mL 340mL 270mL 280mL 290mL 300mL 220mL 220mL 230mL 240mL 270mL 280mL 280mL 290mL 250mL 250mL 260mL 270mL 350mL 360mL 370mL 380mL 290mL 300mL 310mL 320mL

(NB. These settings are a guide. Heavier bread blends use Wholewheat or Multigrain Setting)

SETTING

Basic or White Basic or White Wholewheat or Multigrain Wholewheat or Multigrain Basic Basic Wholewheat or Multigrain Wholewheat or Multigrain Basic White Basic White Wholewheat or Multigrain Wholewheat or Multigrain Basic White Basic White Wholewheat or Multigrain Wholewheat or Multigrain Basic White Basic White Wholewheat or Multigrain Wholewheat or Multigrain Basic or White Basic or White Wholewheat or Multigrain Wholewheat or Multigrain Basic White Basic White Wholewheat or Multigrain Wholewheat or Multigrain Basic Basic Wholewheat Wholewheat Small Large Basic Bread Small Large Basic Bread Large Wholegrain Large Wholegrain White White Wholewheat Wholewheat Basic White Basic White Wholewheat Wholewheat
Note: Any bread (except white bread) needs to be blended with a white bread blend to produce a reasonable loaf.

SMALL (550g)

Breville BB380
EXTRA LARGE (1.5Kg) 1.25Kg Loaf Size LARGE (1Kg) MEDIUM (750g) SMALL (650g)
B. Panasonic SD-250 / 251 Panasonic SD-252 / 253 Breville BB410 / 420 Sunbeam BM7800
Breville BB-300/350/370/400 Sunbeam BM4700 Prima ABM4 Sunbeam BM-005/4800 Sunbeam BM4600/5600 Breville BB-270/275/290 Palsonic PAB5200 Sanyo - SBM-201 Remington BM200 Ronson 9112

Amway BM1121AA

C. Sunbeam BM2100

Panasonic SD-BT10P/2P

(Note: each machine differs in water quantities)

SMALL (500g)

1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoon 1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 1 teaspoons 2 teaspoons 2 teaspoons 2 teaspoons 2 teaspoons 1 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon
D. Breville BB-200 / 250 Breville BCV70

LARGE (700g)

Palsonic PAB3500 Kambrook KBM130 Tiffany TS-185/642

Easybake

Black & Decker BMH200/300

LARGE (850g)

Brisbane
PO Box 2295 Redcliffe North QLD 4020 Ph: Email: homebread@optusnet.com.au ID5004B Copyright: Basic Ingredients HomeBread

SETTING 4. Wholewheat Rapid
Press the SELECT button four times and the Display Window will show 4 and a red light will appear against 1.25kg in the Loaf Selection Panel and against (Medium) in the Crust Selection Panel. This setting is used for an extra large size, rapid baked wholemeal loaf with a medium crust colour. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 1kg Large size loaf or 750g Medium sized loaf, press LOAF button until red light aligns with this setting. Refer to Rapid Bread section page 48 to find recipes designed to produce the best results when using this setting.

SETTING 2. Basic Rapid

Press the SELECT button twice and the Display Window will show 2 and a red light will appear against 1.25kg in the Loaf Selection Panel and against Medium in the Crust Selection Panel. This setting is used for an extra large size, rapid baked white loaf with a medium crust colour. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 1kg Large size loaf or a 750g Medium size loaf, press LOAF button until red light aligns with this setting. Refer to the Rapid Bread section on page 48 to find recipes designed to produce the best results when using this setting.

SETTING 5. Sweet

Press the SELECT button five times and the Display Window will show 5 and a red light will appear against 1.25kg in the Loaf Selection Panel and against Medium in the Crust Selection Panel. This setting is used for an extra large size sweet loaf with a medium crust colour. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 1kg Large size loaf or 750g Medium size loaf, press LOAF button until red light aligns with this setting.

SETTING 3. Wholewheat

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

12. Cut the bread.

Always make sure the kneading blades are removed from the bottom of the baked bread loaf prior to slicing. After the bread has cooled, cut the bread using a bread knife or electric knife or other serrated knife on a breadboard. A standard knife is likely to tear the bread. Breville recommend using the Breville Bread Slicing Guide Model BS1. This foldable lightweight cutting guide is the ideal accessory for any breadmaker. The guide slots ensure straight, even slices every time when using a bread knife or electric knife.

13. Store the bread.

Store the bread in freezer bags or a sealable bread box. To store for more than a few days put the bread in the freezer. Bread may be frozen for up to 1 month. Place into freezer bags, remove any air, secure with ties and label.
How to use the preset timer
The Bread Master Big Loaf Preset Timer allows you to wake up to the aroma of fresh baked bread in the morning. The Preset Timer allows you to set the timer up to 15 hours in advance before you require your baked loaf. Recipes using perishable ingredients should not be made using the Preset Timer. To use the Preset Timer: 1. Add ingredients to bread pan, place and lock the bread pan into the machine. 2. Select the appropriate bread cycle program, loaf size and crust colour. 3. Before pressing the START/STOP button, press the TIMER button 3:20 will be displayed, when the Basic White, 1.25kg setting is selected. (If other settings are selected, the time to be displayed will be different.) This means the bread will be ready in 3 hours and 20 minutes. Continue to press the TIMER button to increase the amount of time between now and when you want the bread to be ready. Each time you press the TIMER button the time displayed advances 10 minutes. Hold down the TIMER button for a speedier adjustment. Should you skip past the required time, press the TIMER button until the time required comes around again.
Example The present time is 9:00pm and you want to wake up to the aroma of fresh homemade bread at 6:30am tomorrow morning. It is 9 hours and 30 minutes from now until 6:30a.m. You should set the timer to 9 hours and 30 minutes -9:30.

Bake Only

Using the Bake Only setting.
The BAKE ONLY setting of the Bread Master Big Loaf gives more versatility to your bread making. The BAKE ONLY setting is useful when wishing to:
Crispen loaves already baked and cooled Re-warm loaves already baked and cooled Delay-bake a finished dough Melt or brown toppings on bread
To use the Bake Only Setting: 1. Press the SELECT button nine times and the display window will show 9 (BAKE). 2. Press the START/Stop button, 1.00 will appear in the Display Window (the time is automatically set at 1.00 hour). 3. Should your bread require less baking time, press the Start/STOP button at the appropriate time and remove the bread from the bread machine and bread pan.
Increasing baking/rising times

Measuring Up

Baking bread is in part a science and each ingredient plays an integral role. Therefore care should be taken when weighing and measuring ingredients to obtain accuracy. Recipes in this instruction booklet have been developed using Australian Metric Weights and Measurements. Australian Metric Measurements 1 teaspoon 5ml 1 tablespoon 20ml 1 cup 250ml For New Zealand Customers New Zealand Metric Measurements 1 Metric Cup 250ml 1 tablespoon 15ml 1 teaspoon 5ml The New Zealand tablespoon is 5ml less than that of the Australian tablespoon, so care should be taken when measuring ingredients to compensate for this variance. i.e. 1 Australian tablespoon = 1 New Zealand tablespoon + 1 New Zealand teaspoon. It is important to note that New Zealand ingredients, especially flour and yeast, differ from the Australian equivalents. In the Vital Ingredients section (pages 15 and 16) suitable New Zealand products have been listed. We suggest these New Zealand products be substituted for the Australian products in the Easy Bake Recipe Section. For further New Zealand bread making assistance telephone METRIC WEIGHING SCALES For greater accuracy and consistant results it is recommend that a set of metric weighing scales should be used as they provide greater accuracy than measuring cups. Tare (zero) the scales with the container in position then spoon or pour ingredients in until desired weight is achieved. the same In general,itwater weighs millilitres, in grams as measures in NOTE! METRIC MEASURING CUPS AND SPOONS If using the graduated METRIC measuring cups, it is important to spoon or scoop the dry ingredients loosely into the required cup. Do not tap the cup on the bench, or pack the ingredients into the cup UNLESS otherwise directed. Level the top of cup with a knife. When using graduated metric measuring spoons, level top of spoon with a straight edged knife or spatula. DO NOT USE TABLEWARE SPOONS OR CUPS. METRIC LIQUID MEASURING JUGS When measuring liquids use a graduated, METRIC measuring jug. Place jug on a flat surface, check for accuracy at eye level. DO NOT USE TABLEWARE JUGS OR MEASURING CUPS.

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

Easy Bake Recipes

Traditional

Favourites

There is a favourite flavoured bread that we all like to place in our lunch box. This section includes a variety of those favourites made from all natural ingredients and after tasting all of these recipes, you just might discover a new found favourite.
PROCEDURE 1. Place ingredients into the bread pan, in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Lock the bread pan into position in the baking chamber and close the lid. 4. Press SELECT button to the desired setting as specified in recipes below.

Basic White

5. Press LOAF button to 1kg or 750g setting if required.
6. Press CRUST button to Dark or Light setting if ADD-IN INGREDIENTS BEEPER: The Bread required. Master Big Loaf beeps 8 times, 5 minutes before the end of the second knead. Now is the time to add 7. Press START/Stop button. extra ingredients, such as fruit, nuts etc.
CHART SHOWING SEQUENCE FOR EACH SETTING 750g LIGHT 750g MEDIUM 750g DARK 1kg LIGHT 1kg MEDIUM 1kg DARK 1.25kg LIGHT 1.25kg MEDIUM 1.25kg DARK 1st knead 1st knead 1st knead 1st knead 1st knead 1st knead 1st knead 1st knead 1st knead 2nd knead 2nd knead 2nd knead 2nd knead 2nd knead 2nd knead 2nd knead 2nd knead 2nd knead 1st rise 1st rise 1st rise 1st rise 1st rise 1st rise 1st rise 1st rise 1st rise Punch Punch Punch Punch Punch Punch Punch Punch Punch
At the end of the program, press Start/STOP button. Remove bread from Bread Master Big Loaf and bread pan. Cool on rack.
2nd rise 2nd rise 2nd rise 2nd rise 2nd rise 2nd rise 2nd rise 2nd rise 2nd rise
Punch Punch Punch Punch Punch Punch Punch Punch Punch
3rd Rise 3rd Rise 3rd Rise 3rd Rise 3rd Rise 3rd Rise 3rd Rise 3rd Rise 3rd Rise
Bake Bake Bake Bake Bake Bake Bake Bake Bake
Total cycle time: 3.03hrs Total cycle time: 3.03hrs Total cycle time: 3.03hrs Total cycle time: 3.10hrs Total cycle time: 3.10hrs Total cycle time: 3.10hrs Total cycle time: 3.20hrs Total cycle time: 3.20hrs Total cycle time: 3.20hrs
The Light, Medium and Dark Crust colour is automatically determined by temperature not time.

Traditional favourites

INGREDIENTS: Water Oil Salt Sugar Bread flour Milk powder Bread improver Tandaco yeast

1.25kg 470ml 21/2 tablespoons 13/4 teaspoons 2 tablespoons 750g/ 5 cups 2 tablespoons 1 teaspoon 11/2 teaspoons
1kg 375ml 21/2 tablespoons 13/4 teaspoons 2 tablespoons 600g/ 4 cups 2 tablespoons 1 teaspoon 11/2 teaspoons
750g 310ml 2 tablespoons 13/4 teaspoons 2 tablespoons 450g/ 3 cups 2 tablespoons 1 teaspoon 11/4 teaspoons
SETTING: BASIC: Light, Medium or Dark

Milk Bread

THIS RECIPE IS NOT INGREDIENTS: Full cream milk, scalded & cooled Oil Salt Sugar Bread Flour Bread improver Tandaco Yeast RECOMMENDED FOR THE PRESET TIMER 1.25kg 1kg 490ml 11/2 tablespoons 2 teaspoons 2 tablespoons 750g/ 5 cups 1 teaspoon 11/2 teaspoons 395ml 11/2 tablespoons 13/4 teaspoons 2 tablespoons 600g/ 4 cups 1 teaspoon 11/2 teaspoons 750g 320ml 1 tablespoon 13/4 teaspoons 11/2 tablespoons 450g/ 3cups 1 teaspoon 11/2 teaspoons

French Bread

CHART SHOWING SEQUENCE FOR EACH SETTING 750g LIGHT 750g MEDIUM 750g DARK 1kg LIGHT 1kg MEDIUM 1kg DARK 1.25kg LIGHT 1.25kg MEDIUM 1.25kg DARK 1st knead 1st knead 1st knead 1st knead 1st knead 1st knead 1st knead 1st knead 1st knead 2nd knead 2nd knead 2nd knead 2nd knead 2nd knead 2nd knead 2nd knead 2nd knead 2nd knead Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil Nil 2nd rise 2nd rise 2nd rise 2nd rise 2nd rise 2nd rise 2nd rise 2nd rise 2nd rise Punch Punch Punch Punch Punch Punch Punch Punch Punch 3rd Rise 3rd Rise 3rd Rise 3rd Rise 3rd Rise 3rd Rise 3rd Rise 3rd Rise 3rd Rise Bake Bake Bake Bake Bake Bake Bake Bake Bake Total cycle time: 3.25hrs Total cycle time: 3.25hrs Total cycle time: 3.25hrs Total cycle time: 3.33hrs Total cycle time: 3.33hrs Total cycle time: 3.33hrs Total cycle time: 3.45hrs Total cycle time: 3.45hrs Total cycle time: 3.45hrs
1.25kg 460ml 1 tablespoon 13/4 teaspoons 1 tablespoon 750g/ 5 cups 1 teaspoon 11/2 teaspoons 1kg 360ml 3 teaspoons 2 teaspoons 1 tablespoon 600g/ 4 cups 1 teaspoon 1 teaspoon 750g 295ml 2 teaspoons 2 teaspoons 3 teaspoons 450g/ 3 cups 1 teaspoon 1 teaspoon
INGREDIENTS: Water Oil Salt Sugar Bread Flour Bread improver Tandaco Yeast
SETTING: FRENCH: Light, Medium or Dark.

100% Wholemeal Bread

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

Add In Ingredients Beeper: The Bread Master Big Loaf beeps 8 times, 5 minutes before the end of the second knead. Now is the time to add extra ingredients such as fruit, nuts, etc.
CHART SHOWING SEQUENCE FOR EACH SETTING 750g LIGHT 750g MEDIUM 750g DARK 1kg LIGHT 1kg MEDIUM 1kg DARK 1.25kg LIGHT 1.25kg MEDIUM 1.25kg DARK 1st knead 1st knead 1st knead 1st knead 1st knead 1st knead 1st knead 1st knead 1st knead 2nd knead 2nd knead 2nd knead 2nd knead 2nd knead 2nd knead 2nd knead 2nd knead 2nd knead 1st rise 1st rise 1st rise 1st rise 1st rise 1st rise 1st rise 1st rise 1st rise Punch Punch Punch Punch Punch Punch Punch Punch Punch 2nd rise 2nd rise 2nd rise 2nd rise 2nd rise 2nd rise 2nd rise 2nd rise 2nd rise Punch Punch Punch Punch Punch Punch Punch Punch Punch 3rd Rise 3rd Rise 3rd Rise 3rd Rise 3rd Rise 3rd Rise 3rd Rise 3rd Rise 3rd Rise Bake Bake Bake Bake Bake Bake Bake Bake Bake Total cycle time: 3.20hrs Total cycle time: 3.20hrs Total cycle time: 3.20hrs Total cycle time: 3.25hrs Total cycle time: 3.25hrs Total cycle time: 3.25hrs Total cycle time: 3.35hrs Total cycle time: 3.35hrs Total cycle time: 3.35hrs
Sweeter flavoured bread 38

Rich Fruit Loaf

INGREDIENTS: Water Oil Salt Brown sugar Bread Flour Milk powder Bread improver Mixed spice Tandaco Yeast ADD AT THE BEEP: Fruit Medley Sultanas Prunes, chopped Glace cherries, halved 1.25kg 410ml 21/2 tablespoons 11/2 teaspoons 2 tablespoons 750g/ 5 cups 2 tablespoons 1 teaspoon 11/2 tablespoons 11/2 teaspoons 1kg 330ml 21/2 tablespoons 11/2 teaspoons 2 tablespoons 600g/ 4 cups 2 tablespoons 1 teaspoon 1 tablespoon 11/2 teaspoons 750g 270ml 2 tablespoons 11/4 teaspoons 11/2 tablespoons 450g/ 3 cups 2 tablespoons 1 teaspoon 3 teaspoons 11/2 teaspoons
60g/ 1/3 cup 2 tablespoons 11/2 tablespoons 11/2 tablespoons
4 tablespoons 11/2 tablespoons 1 tablespoon 1 tablespoon
3 tablespoons 1 tablespoon 1 tablespoon 1 tablespoon
SETTING: SWEET: Light, Medium or Dark.

Cappuccino Bread

INGREDIENTS: Water Oil Salt Sugar Bushells Coffee and Chicory essence Bread Flour Milk powder Bread improver Tandaco Yeast ADD AT THE BEEP: Ballantyne (chocolate coated) Cappuccino Balls 1.25kg 470ml 2 tablespoons 2 teaspoons 2 tablespoons 1 tablespoon 750g/ 5 cups 2 tablespoons 1 teaspoon 11/2 teaspoons 1kg 375ml 2 tablespoons 2 teaspoons 2 tablespoons 3 teaspoons 600g/ 4 cups 2 tablespoons 1 teaspoon 11/2 teaspoons 750g 310ml 11/2 tablespoons 13/4 teaspoons 11/2 tablespoons 2 teaspoons 450g/ 3cups 2 tablespoons 1 teaspoon 11/2 teaspoons

75g/ 1/2 cup

50g/ 1/3 cup

Sweeter flavoured bread

Tropical Pineapple Bread

Honey Oats & Barley Bread
INGREDIENTS: Water Oil Salt Honey Bread flour Wholemeal plain flour Milk powder Bread improver Gluten flour Rolled oats Oat bran Barley bran Tandaco Yeast 1.25kg 450ml 2 tablespoons 2 teaspoons 2 tablespoons 450g/ 3 cups 300g/ 2 cups 2 tablespoons 1 teaspoon 2 tablespoons 21/2 tablespoons 2 tablespoons 2 tablespoons 11/2 teaspoons 1kg 355ml 2 tablespoons 2 teaspoons 2 tablespoons 375g/ 21/2 cups 225g/ 11/2 cups 2 tablespoons 1 teaspoon 2 tablespoons 2 tablespoons 11/2 tablespoons 11/2 tablespoons 11/2 teaspoons 750g 290ml 11/2 tablespoons 13/4 teaspoons 11/2 tablespoons 300g/ 2 cup 150g/ 1 cup 2 tablespoons 1 teaspoon 1 tablespoon 11/2 tablespoons 1 tablespoon 1 tablespoon 11/2 teaspoons
Sunflower & Oatmeal Bread
INGREDIENTS: Water Oil Salt Sugar Honey Bread flour Wholemeal plain flour Milk powder Bread improver Gluten flour Oatmeal Cracked sunflower seeds Tandaco Yeast 1.25kg 450ml 2 tablespoons 2 teaspoons 2 teaspoons 2 tablespoons 450g/ 3 cups 300g/ 2 cups 2 tablespoons 1 teaspoon 2 tablespoons 90g/ 3/4 cup 60g/ 1/2 cup 11/2 teaspoons 1kg 355ml 2 tablespoons 2 teaspoons 2 teaspoons 2 tablespoons 375g/ 21/2 cups 225g/ 11/2 cups 2 tablespoons 1 teaspoon 2 tablespoons 60g/ 1/2 cup 50g/ 1/3 cup 11/2 teaspoons 750g 290ml 11/2 tablespoons 13/4 teaspoons 1 teaspoon 11/2 tablespoons 300g/ 2 cups 150g/ 1 cup 2 tablespoons 1 teaspoon 1 tablespoon 40g/ 1/3 cup 35g/ 1/4 cup 11/2 teaspoons

Soy & Linseed Bread

INGREDIENTS: Water oil Salt Sugar Bread flour Wholemeal plain flour Milk powder Bread improver Gluten flour Soy flour Soy grits Linseeds Tandaco Yeast 1.25kg 470ml 21/2 tablespoons 11/2 teaspoons 21/2 tablespoons 375g/ 21/2 cups 375g/ 21/2 cups 2 tablespoons 1 teaspoon 2 tablespoons 3 tablespoons 3 tablespoons 3 tablespoons 11/2 teaspoons 1kg 375ml 21/2 tablespoons 11/2 teaspoons 2 tablespoons 300g/ 2 cups 300g/ 2 cups 2 tablespoons 1 teaspoon 2 tablespoons 21/2 tablespoons 21/2 tablespoons 21/2 tablespoons 11/2 teaspoons 750g 310ml 2 tablespoons 1 teaspoon 1 tablespoon 225g/ 11/2 cups 225g/ 11/2 cups 2 tablespoons 1 teaspoon 1 tablespoon 2 tablespoons 2 tablespoons 2 tablespoons 11/2 teaspoons

Basic White Loaf

The recipes in this section have been developed to produce a loaf of bread similiar in volume to that of bread made on any of the longer bread cycles. Unless otherwise stated, all of the bread recipes can be baked on this cycle, however the volume will be slightly reduced and the texture a little more dense.
CHART SHOWING SEQUENCE FOR BASIC WHITE RAPID SETTING 750g LIGHT 750g MEDIUM 750g DARK 1kg LIGHT 1kg MEDIUM 1kg DARK 1.25kg LIGHT 1.25kg MEDIUM 1.25kg DARK 1st knead 1st knead 1st knead 1st knead 1st knead 1st knead 1st knead 1st knead 1st knead 2nd knead 2nd knead 2nd knead 2nd knead 2nd knead 2nd knead 2nd knead 2nd knead 2nd knead Rise Rise Rise Rise Rise Rise Rise Rise Rise Bake Bake Bake Bake Bake Bake Bake Bake Bake Total cycle time: 1.42hrs Total cycle time: 1.42hrs Total cycle time: 1.42hrs Total cycle time: 1.44hrs Total cycle time: 1.44hrs Total cycle time: 1.44hrs Total cycle time: 1.48hrs Total cycle time: 1.48hrs Total cycle time: 1.48hrs

SHAPING IDEAS FOR MASTER DOUGHS:

Bread Rolls

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

Apple Twist

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

Ham and Pickle Scrolls

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

Hot Cross Buns

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

Hot Cross Bun & Brown Bun Glaze
/2 cup icing sugar /4 teaspoon allspice 1 /4 teaspoon ground cinnamon 1 tablespoon water Combine ingredients until smooth and thin enough to drizzle.

Gelatine Glaze

3 tablespoons water 11/2 tablespoons sugar 3 teaspoons gelatine Place ingredients in a small saucepan, stir over a low heat until sugar and gelatine dissolves. Brush over hot bread.
Egg Glaze/Seeds on Top Citrus Glaze
/2 cup icing sugar 1 teaspoon grated lemon rind 1 teaspoon grated orange rind 1 tablespoon lemon or orange juice Combine ingredients until smooth and thin enough to drizzle.
1 x 60g egg, lightly beaten 2-3 tablespoons water Seeds, eg. poppy, sesame, etc Combine egg and water until smooth. Do not whisk. Open the lid at 15 minutes before the end of the baking cycle, brush glaze over bread. Sprinkle with seeds if desired. Close the lid.

Glazes & Butters

ICING Coconut Icing
125g/ 3/4 cup icing sugar 3 teaspoons butter 1 /2 teaspoon vanilla essence 4 tablespoons desiccated coconut 3-4 tablespoons hot water Combine icing sugar, butter, vanilla essence, coconut and enough water to mix to a thin consistency. Spread icing on buns etc. while they are still warm.

BUTTERS

PROCEDURE Place ingredients into a small mixing bowl and combine well. Spread over sliced bread.

Ginger-Pecan Butter

125g butter 11/2 tablespoons ground ginger 1 /3 cup pecans, finely ground 1 tablespoon brown sugar 1 /2 teaspoon allspice

Garlic Butter

125g butter, softened 2 garlic cloves, crushed Salt & pepper

Lemon Butter

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

Herb Butter

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

Mustard Butter

125g butter, softened 3 tablespoons prepared mustard 1 /2 teaspoon black pepper

Yeast Free

and Muffin Breads
1st rise Total cycle time: 1.44 hrs CHART SHOWING SEQUENCE FOR YEAST FREE YEAST FREE 1st knead 2nd knead
All recipes use local Australian ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales) for accuracy. There will be a weight variance in each baked loaf in this section.

Flavoured Yeast Free Breads
1. Add liquid ingredients to bread pan. 2. Sift dry ingredients and add to bread pan. Lock bread pan into baking chamber. 3. Press SELECT button to - 7 - Yeast Free. 4. Press START/Stop button 5. With machine still running, add Additions. Use a plastic spatula to scrape mixture from the sides, corners and base of bread pan. 6. When ingredients have mixed together well, close the lid and leave Bread Master Big Loaf to complete cycle. After baking is complete, press Start/STOP button. Remove bread from Bread Master Big Loaf and bread pan. Cool on rack.
225g/ 11/2 cups 225g/ 11/2 cups 3 tablespoons 1 teaspoon 1 teaspoon 3 teaspoons 1 teaspoon
Additions Bottled sun dried tomatoes, well drained & chopped 5 tablespoons SETTING: YEAST FREE
Fresh Herb & Cheese bread
Liquid Ingredients Buttermilk Garlic oil Eggs Wholegrain mustard Dry Ingredients White bread flour Bread improver Salt Baking powder Bicarbonate of soda Additions Grated tasty cheese Chopped fresh herbs SETTING: YEAST FREE 520ml 2 tablespoons 3 x 60g 3 tablespoons
675g/ 41/2 cups 1 teaspoon 11/2 teaspoon 3 teaspoons 1 teaspoon
95g/ 1/2 cup 5 tablespoons
Apricot & Macadamia Muffin Bread
Liquid Ingredients. Full-cream milk Natural yogurt Eggs Orange marmalade Dry Ingredients White bread flour Self-raising flour Bread improver Sugar Baking powder Chopped Macadamia nuts 60ml 3 tablespoons 2 x 60g 2 tablespoons

Soda Bread

Liquid Ingredients Buttermilk Oil Dry Ingredients. Bread flour Bread improver Salt Bicarbonate of soda Baking powder SETTING: YEAST FREE 625ml/ 21/2 cups 3 tablespoons
225g/ 11/2 cups 265g/ 13/4 cups 1 teaspoon 165g/ 3/4 cup 3 teaspoons 5 tablespoons
675g/ 41/2 cups 1 teaspoon 1 teaspoon 1 teaspoon 3 teaspoons
Pumpkin Orange & Prune Muffin Bread
Liquid Ingredients Full-cream milk Butter, melted Cooked mashed pumpkin Eggs Dry Ingredients Bread flour Self-raising flour Bread improver Baking powder Bicarbonate of soda Sugar Mixed spice Grated orange rind Additions Chopped prunes SETTING: YEAST FREE 100ml 4 tablespoons 280g/1 cup 3 x 60g
Additions Chopped dried apricots 125g/ 3/4 cup Boiling water 185ml Bicarbonate of soda 1 teaspoon Combine apricots, water and bicarbonate of soda, allow to cool before making bread. SETTING: YEAST FREE

Spicy Sultana Bread

Liquid Ingredients Water Oil Eggs Vinegar Dry Ingredients White rice flour Brown rice flour Guar gum Sugar Salt Milk powder Mixed spice Tandaco yeast Additions Sultanas 450ml 3 tablespoons 3 x 60g 1 teaspoon
405g/ 21/4 cups 180g/ 1 cup 11/2 tablespoons 3 tablespoons 11/2 teaspoons 3 tablespoons 3 teaspoons 2 teaspoons

130g/ 3/4 cup

SETTING: BASIC : Medium. LOAF SIZE: 1kg

Cheesy Cheddar Bread

Liquid Ingredients Water Oil Eggs Vinegar Dry Ingredients White rice flour Brown rice flour Guar gum Sugar Salt Milk powder Tandaco yeast Additions Grated Cheddar cheese 400ml 1 tablespoon 3 x 60g 1 teaspoon
405g/ 21/4 cups 180g/ 1 cup 11/2 tablespoons 3 tablespoons 1 teaspoon 3 tablespoons 2 teaspoons

180g/ 11/2 cups

SETTING: BASIC : Light, Medium or Dark. LOAF SIZE: 1kg

Pasta Dough

INGREDIENTS Water Olive Oil Salt Plain flour Semolina SETTING: PASTA 220ml 1 tablespoon 11/2 teaspoons 300g/ 2 cups 170g/ 1 cup

Egg Pasta Dough

INGREDIENTS Eggs, lightly beaten Olive Oil Salt Plain flour Semolina SETTING: PASTA 5 x 60g 1 tablespoon 1 teaspoon 300g/ 2 cups 170g/ 1 cup
PROCEDURE: 1. Place ingredients into bread pan, in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Lock the bread pan into position in the baking chamber and close the lid. 4. Press the SELECT button to - 10 - Pasta. 5. Press START/Stop button. 6. At the end of the program, press Start/STOP. Remove bread pan from the baking chamber and remove Pasta dough. Dough is now ready for hand shaping or placing through a Pasta Extruder.

Tomato Pasta

INGREDIENTS Water Tomato paste Eggs, lightly beaten Olive Oil Salt Plain flour Semolina SETTING: PASTA 100ml 2 tablespoons 3 x 60g 1 tablespoon 1 teaspoon 300g/ 2 cups 170g/ 1 cup
pasta If theknead dough appears too sticky or soft, dough with additional flour NOTE! until dough is smooth to touch.
Lamb and Coriander Ravioli
INGREDIENTS Pasta dough Lamb filling Lean lamb mince Minced garlic Grated fresh Parmesan cheese Finely chopped fresh coriander Ground nutmeg Freshly ground black pepper 1 Qty 315g 1 teaspoon 1 tablespoon 1 teaspoon 1 /4 teaspoon

Pumpkin Gnocchi

INGREDIENTS Pumpkin, peeled and grated Plain flour Eggs, lightly beaten Salt Freshly ground black pepper Snipped fresh chives

on the Wholewheat setting. Light, Medium or Dark crust may be selected as preferred.
TIP! A lighter textured bread can be achieved by using the Basic setting. Substituting a tablespoon of water with a tablespoon of oil will give a more tender crumb and browner crisper crust.

Defiance Grain Bread Mix

INGREDIENTS Water Bread mix Defiance yeast 1.25kg 410ml 750g/ 5 cups 11/2 teaspoons 1kg 330ml 600g/ 4 cups 11/2 teaspoons 750g 250ml 450g/ 3 cups 11/2 teaspoons
SETTING: WHOLEWHEAT, WHOLEWHEAT RAPID or BASIC Light, Medium or Dark
Kitchen Collection Grain Bread Mix
INGREDIENTS: Water Bread mix Kitchen Collection yeast 1.25kg 430ml 750g/ 5 cups 21/2 teaspoons 1kg 340ml 600g/ 4 cups 21/2 teaspoons 750g 250ml 450g/ 3 cups 2 teaspoons

Lowan Grain Bread Mix

INGREDIENTS: Water Bread mix Lowan Yeast 1.25kg 450ml 750g/ 5 cups 2 teaspoons 1kg 360ml 600g/ 4 cups 2 teaspoons 750g 270ml 450g/ 3 cups 11/2 teaspoons
SETTINGS: WHOLEWHEAT, WHOLEWHEAT RAPID or BASIC Light, Medium or Dark
Wholemeal Prepackaged Bread Mixes
PROCEDURE 1. Place ingredients into bread pan, in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Lock the bread pan into position in the baking chamber and close the lid. 4. Press SELECT button to the desired setting as specified in recipes below. 5. Press LOAF button to 1kg or 750g setting if required. 6. Press CRUST button to Dark or Light if required. 7. Press START/Stop button. After baking, press Start/STOP. Remove bread from Bread Master Big Loaf and bread pan. Cool on rack.
or Rapid setting WholewheatDarkWholewheatbe selected as can be used for wholemeal bread mix recipes. Light, Medium or crust may preferred. NOTE!
Defiance Wholemeal Bread Mix
INGREDIENTS: Water Bread mix Defiance yeast 1.25kg 410ml 750g/ 5 cups 11/2 teaspoons 1kg 330ml 600g/ 4 cups 11/2 teaspoons 750g 250ml 450g/ 3 cups 11/2 teaspoons
SETTING: WHOLEWHEAT or WHOLEWHEAT RAPID Light, Medium or Dark.
Kitchen Collection Wholemeal Bread Mix
INGREDIENTS Water Bread mix Kitchen Collection yeast 1.25kg 490ml 750g/ 5 cups 21/2 teaspoons 1kg 390ml 600g/ 4 cups 21/4 teaspoons 750g 290ml 450g/ 3 cups 2 teaspoons
SETTING: WHOLEWHEAT or WHOLEWHEAT RAPID Light, Medium or Dark
Lowan Wholemeal Bread Mix
INGREDIENTS Water Bread mix Lowan yeast 1.25kg 450ml 750g/ 5 cups 2 teaspoons 1kg 360ml 600g/ 4 cups 2 teaspoons 750g 270ml 450/ 3 cups 11/2 teaspoons

Lowan Rye Bread Mix

INGREDIENTS: Water Bread mix Lowan yeast 1.25kg 450ml 750g/ 5 cups 2 teaspoons 1kg 360ml 600g/ 4 cups 2 teaspoons 750g 270ml 450g/ 3 cups 11/2 teaspoons
SETTING: WHOLEWHEAT, WHOLEWHEAT RAPID or BASIC Light, Medium or Dark.
Fruit Bun Loaf Prepackaged Bread Mixes