IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES
Unwind the power cord fully before use. 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. 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. Children should be supervised to ensure that they do not play with the appliance. 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. Any maintenance, other than cleaning, should be performed at an authorised Breville Service Centre. 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.
CAUTION: THE LID AND THE OUTER SURFACE MAY GET HOT WHEN THE APPLIANCE IS OPERATING. THE TEMPERATURE OF ACCESSIBLE SURFACES MAY BE HIGH WHEN THE APPLIANCE IS OPERATING.
STEAM VENTS ARE VERY HOT DURING BAKING.
Know your Breville ikon Bakers Oven

Removable lid

Viewing window
Collapsible kneading blade
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).

K warm progress light

V light

Standard kneading blade

Po Th Ov op us
Know your Breville ikon Bakers Oven continued

The Control Panel

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

LCD Screen Select

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. 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. 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. 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. Press the LOAF SIZE button to select the required loaf size. The LCD Screen automatically indicates 1250g. If the 1000g loaf or the 750g loaf is preferred, press the LOAF SIZE button and the LCD Screen will show the change. The LOAF SIZE button is only available on the BASIC, WHOLE WHEAT, FRENCH, SWEET and GLUTEN FREE bread settings. Only the 1250g loaf or 1000g loaf can be selected on the GLUTEN FREE bread setting. 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. The MANUAL SET button accesses the function that allows you to use your own personal recipe in the ikon Bakers 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 12). The TIME/TEMP button is used with: a) BAKE ONLY setting (Refer page 11) b) MANUAL SET function (Refer page 12) The UP AND DOWN ARROWS have three functions: a) To use the PRESET TIMER (Refer page 10) b) To use the TIME/TEMP feature for the BAKE ONLY setting (Refer page 11) c) To use the MANUAL SET function (Refer page 12) 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 10 minutes. The Pause function can be activated in any cycle of any setting except the KEEP WARM cycle. To stop and cancel a setting during operation press and hold down the STOP button for 1-3 seconds until the beeps sound. The LCD Screen will reset to show BASIC BREAD 1250g 3:20 MEDIUM. The KEEP WARM/IN PROGRESS Light on the control panel will illuminate and remain steady when the ikon Bakers 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 Bakers 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. 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.

YEAST FREE

Press the SELECT button six times and the black arrow will appear against the wording YEAST FREE. The LCD Screen will show 1:30. 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.
Press the SELECT button seven times and the black arrow appears against the wording JAM. The LCD Screen will show 1:05. This setting is designed to produce home made style jam using seasonal fresh fruit. A variety of recipes can be found in the Just Jam section.

DOUGH - BREAD

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

DOUGH - PIZZA

Press the SELECT button nine times and the black arrow remains against the wording DOUGH. The LCD Screen shows 0:50 and the word PIZZA. This setting is suitable for making pizza and focaccia doughs - refer to Pizza Dough recipe section. All glac (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 0:14 and the word PASTA. This setting makes pasta dough for shaping into fresh pasta - refer to Pasta Dough recipe section.

BAKE ONLY

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

USING THE PAUSE FUNCTION

The ikon Bakers Oven has a horizontal traditional style loaf pan that, together with the PAUSE function, allows you to be creative with your bread making. During operation the START/PAUSE button can be pressed to suspend the operating cycle for 10 minutes. The LCD Screen will flash the time remaining for the setting for 10 minutes, then the program will resume. If 10 minutes is not sufficient time, the START/PAUSE button can be pressed again for another 10 minutes. If the full 10 minutes is not required, press the START/PAUSE button to resume the program. 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. 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 1 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. 6) At 15 minutes into the BAKE cycle press START/PAUSE to interrupt the cycle and open the lid. Using a fine, sharp knife, make 2-3 slashes across the top of the loaf, brush with Egg Glaze (Refer page R40) close the lid and press START/PAUSE to recommence the operation. 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.

Using the Preset Timer

The ikon Bakers Oven PRESET TIMER lets you wake to the aroma of freshly baked bread in the morning. You can set the timer up to 13 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: ) To bake a loaf of bread on the BASIC MEDIUM Bread setting by following steps 1-10 under the Beginners Guide to Your First Loaf on Page 13. 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 10 minutes. Each time you press the Down Arrow button, the timer is set back 10 minutes. Hold down Up or Down Arrow button for speedier adjustments. Example Before leaving for work at 8:00am, you decide to make a loaf of White Bread to be ready for dinner at 6:00pm (10 hours later). Press the Up Arrow until 10:00 appears on the LCD Screen. Press START/PAUSE to commence operation and your ikon Bakers 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. 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.
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 20-25C.
Using the Bake Only Setting (and the Time/Temp Button)
The BAKE ONLY setting of the ikon Bakers 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 117C on the LCD Screen. Press the Up or Down Arrow button to adjust the temperature between 0C and 150C 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 1C increments. Hold down the Up or Down Arrow buttons for speedier adjustments.

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. 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 Bakers Oven is plugged in and switched on, the LCD Screen will automatically show 1250g 3:20 NO NUTS, with arrows aligned to BASIC and MEDIUM.
Beginners Guide to Baking Your First Loaf continued
Step 7: Select the setting
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 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 Bakers 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 1 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. 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. 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 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.

For New Zealand customers
NEW ZEALAND METRIC MEASUREMENTS 1 teaspoon 1 tablespoon 1 cup mls 250
The New Zealand tablespoon is 5ml less than the Australian tablespoon, so care should be taken when measuring ingredients to compensate for this variance. For example, 1 Australian tablespoon = 1 New Zealand tablespoon plus 1 New Zealand teaspoon.
Metric liquid measuring jugs
If measuring liquids using a graduated, metric measuring jug, place jug on a flat surface and check for accuracy at eye level. DO NOT USE TABLEWARE JUGS OR MEASURING CUPS. It is important to note that New Zealand ingredients, especially flour and yeast, differ from the Australian equivalents. In the Vital Ingredients section (Page 17-18), suitable New Zealand products have been listed. We suggest these New Zealand products be substituted for the Australian products in the Easy Bake Recipe Section. For further New Zealand bread making assistance, telephone: 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.

The Vital Ingredients

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.

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 20-25C. Room temperature water should also be used. Never use hot water as it will kill the yeast.

ABOUT BAKING BREAD:

Q: The bread cycle has been accidentally cancelled during the bread-making process. What can I do?
A: If the power is accidentally turned off for 60 minutes or less during operation, the ikon Bakers 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. 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.
ABOUT USING THE PRESET TIMER:
Q: Why cant the PRESET TIMER be set past 13 hours?
A: The ingredients may deteriorate in quality or ferment if they are left inside the bread pan for many hours. This is especially the case during summer, when the PRESET TIMER should be set to a shorter period of time.

Q: Why cant 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.

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 40C.
Press STOP, open the lid, remove the bread pan and allow the oven cavity sufficient time to cool. Refer to Beginners guide to baking your first loaf Step 14, Page 15.
Attempting to use the bread machine shortly after a previous loaf has been baked and its interior will still be too warm.
Press STOP, open the lid, remove the bread pan and allow the oven cavity sufficient time to cool. Ensure there are sufficient ingredients in the bread pan.
The bread machine is used in an extremely cold environment.
Place the bread machine in a warmer environment. Recommended room temperature 20-25C.
Contact your nearest authorised Breville Service Centre (refer to the back page for details).

Troubleshooting Recipe

Bread sinks in centre Sticky patch on top of bread Heavy Dense texture
Problem Not measured correctly Low Protein % Flour Passed use-by date Self raising flour used Not measured correctly Not measured correctly Not measured correctly Too hot/Too cold Yeast Not measured correctly Not measured correctly Used in place of flour Too hot Room Temp Too cold

Over browned

Doughy Centre

C texture

Sugar Salt

Water/ Liquid

Bread Mix
Troubleshooting ikon Bakers Oven
Machine will not operate 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

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

Flavoured Sweet Bread

Most of the recipes in this section have the addition of nuts, chocolate, sultanas or other flavour enhancing ingredients. Some of the recipes include egg or milk in place of water to produce a richer flavoured bread with better keeping qualities. All the recipes in this section are designed for the SWEET Setting. All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy in producing a 1.25Kg (1250g), 1Kg (1000g) or 750g loaf of bread.
. Place ingredients into bread pan in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Insert the bread pan into position in the baking chamber and close the lid. 4. Press SELECT to access the SWEET setting 1250g. 5. Press LOAF SIZE to 1000g or 750g setting if required. 6. Press NUTS/Press BEEPER, if required. 7. Press START/PAUSE to commence operation. 8. At the end of the setting, press STOP. 9. Remove bread from the bread machine and bread pan. Cool bread on rack.
SEQUENCE FOR SWEET SETTING:
SIZE 750g 1Kg 1.25Kg KNEAD 1 5min 5min 5min KNEAD 2 20min 20min 20min RISE 1 40min 40min 40min PUNCH DOWN 10sec 10sec 10sec RISE 2 25min 25min 25min SHAPE 5sec 5sec 5sec RISE 3 50min 50min 50min BAKE TIME 62min 65min 70min BAKE TEMP 115C 115C 115C TOTAL TIME 3hrs 22mins 3hrs 25mins 3hrs 30mins
PECAN & MAPLE SYRUP BREAD
INGREDIENTS Water Oil Salt Sugar Bread flour Bread improver Milk powder Tandaco yeast Pecans, chopped SETTING: SWEET 1.25Kg 355ml 3 tablespoons 2 teaspoons 2 teaspoons 675g/ 4 cups 1 teaspoon 2 tablespoons 2 teaspoons cup 1Kg 320ml 2 tablespoons 1 teaspoons 2 teaspoons 600g/ 4 cups teaspoon 2 tablespoons 1 teaspoons
750g 250ml 1 tablespoon 1 teaspoon 1 teaspoons 450g/ 3 cups teaspoon 1 tablespoons 1 teaspoons cup

APRICOT ALMOND & CARDAMOM BREAD
INGREDIENTS Water Oil Almond Essence Salt Brown sugar Bread flour Bread improver Milk powder Ground cardamom Tandaco yeast Slivered almonds Dried apricots, chopped R14 SETTING: SWEET 1.25Kg 370ml 3 tablespoons 1 teaspoons 2 teaspoons 3 tablespoons 675g/ 4 cups 1 teaspoon 2 tablespoons 1 teaspoons 2 teaspoons cup cup 1Kg 300ml 2 tablespoons 1 teaspoons 1 teaspoons 2 tablespoons 600g/ 4 cups teaspoon 2 tablespoons 1 teaspoons 1 teaspoons
750g 270ml 1 tablespoon 1 teaspoon 1 teaspoon 1 tablespoon 450g/ 3 cups teaspoon 1 tablespoons 1 teaspoon 1 teaspoons cup cup
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER 3 cup 3 cup

FRUIT LOAF

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

FRUIT & NUT BREAD

Not suitable for PRESET TIMER INGREDIENTS 1 egg + enough milk to make up Apple juice Oil Salt Brown sugar Bread flour Bread improver Grated lemon rind Ground mixed spice Tandaco yeast Sultanas Mixed peel Glace cherries, halved Glace ginger, chopped Dried apple, chopped Walnuts, chopped SETTING: SWEET 1.25Kg 225ml 145ml 2 tablespoons 1 teaspoons 3 tablespoons 675g/ 4 cups 1 teaspoon 3 teaspoons 2 teaspoons 2 teaspoons 4 tablespoons 2 tablespoons 2 tablespoons 2 tablespoons 2 tablespoons 3 tablespoons 1Kg 250ml 125ml 1 tablespoon 1 teaspoons 2 tablespoons 600g/ 4 cups teaspoon 2 teaspoons 1 teaspoons 2 teaspoons 3 tablespoons 1 tablespoon 1 tablespoon 1 tablespoon 1 tablespoon 2 tablespoons 750g 200ml 90ml 2 teaspoons 1 teaspoons 1 tablespoon 450g/ 3 cups teaspoon 1 teaspoon 1 teaspoon 1 teaspoons 2 tablespoons 2 teaspoons 2 teaspoons 2 teaspoons 2 teaspoons 1 tablespoon
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.

Wholemeal Bread

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

. Place ingredients into bread pan in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Insert the bread pan into position in the baking chamber and close the lid. 4. Press SELECT to access the desired setting as listed in the recipes below. 5. Press LOAF SIZE to 1000g or 750g setting if required. 6. Press CRUST to select DARK, LIGHT or RAPID if required. 7. Press NUTS/Press BEEPER, if applicable. 8. Press START/PAUSE to commence operation. 9. At the end of the setting, press STOP. 0. Remove bread from the bread machine and bread pan. Cool bread on a rack.
SEQUENCE FOR WHOLE WHEAT SETTING:
SIZE/ CRUST 750g Light 750g Medium 750g Dark 1Kg Light 1Kg Medium 1Kg Dark 1.25Kg Light 1.25Kg Medium 1.25Kg Dark PREHEAT 30min 30min 30min 30min 30min 30min 30min 30min 30min KNEAD 1 3min 3min 3min 3min 3min 3min 5min 5min 5min KNEAD 2 17min 17min 17min 17min 17min 17min 15min 15min 15min RISE 1 50min 50min 50min 50min 50min 50min 50min 50min 50min PUNCH DOWN 10sec 10sec 10sec 10sec 10sec 10sec 10sec 10sec 10sec RISE 2 25min 25min 25min 25min 25min 25min 25min 25min 25min SHAPE 10sec 10sec 10sec 10sec 10sec 10sec 10sec 10sec 10sec RISE 3 45min 45min 45min 45min 45min 45min 45min 45min 45min BAKE TIME 37min 42min 50min 40min 45min 53min 50min 55min 63min BAKE TEMP 132C 132C 134C 132C 132C 134C 132C 132C 134C TOTAL TIME 3hrs 27mins 3 hrs 32mins 3 hrs 40mins 3 hrs 30mins 3hrs 35mins 3hrs 43mins 3hrs 40mins 3hrs 45mins 3hrs 53mins
Wholemeal Bread continued
SEQUENCE FOR WHOLE WHEAT RAPID SETTING:
SIZE 750g Rapid 1Kg Rapid 1.25Kg Rapid Preheat 5min 5min 5min KNEAD min 3 min 5 min KNEAD 2 17min 17min 15min RISE 1 30min 30min 30min PUNCH DOWN 10sec 10sec 10sec RISE 2 40min 40min 40min SHAPE RISE 3 BAKE TIME 42min 45min 55min BAKE TEMP 132C 132C 132C TOTAL TIME 2hrs 17mins 2hrs 20mins 2hrs 30mins
If using the WHOLE WHEAT RAPID setting on specified recipes in this section, modify the salt and yeast quantities as indicated below: Salt Decrease by teaspoon Yeast Increase by teaspoon These modifications are applicable to all loaf sizes i.e. 1.25Kg (1250g), 1Kg (1000g) and 750g. Best results are achieved by using the longer settings, producing a loaf with optimal texture and greater keeping qualities.

100% WHOLEMEAL BREAD

INGREDIENTS Water Oil Salt Sugar Wholemeal plain flour Bread improver Milk powder 1.25Kg 440ml 3 tablespoons 2 teaspoons 3 tablespoons 700g/ cups

1Kg 390ml 2 tablespoons 1 teaspoons 2 tablespoons 600g/ 4 cups teaspoon 2 tablespoons
750g 295ml 1 tablespoons 1 teaspoon 1 tablespoon 450g/3 cups teaspoon 2 tablespoon 1 teaspoons

1 teaspoon 3 tablespoons

Tandaco yeast 2 teaspoons 2 teaspoons SETTING: WHOLE WHEAT - LIGHT/MEDIUM/DARK/RAPID

BRAN BREAD

INGREDIENTS Water Butter Salt Brown sugar Bread flour Wholemeal flour Bread improver Unprocessed Bran Milk powder 1.25Kg 445ml 2 tablespoons 2 teaspoons 3 tablespoons 350g/ 213 cups 250g/ cups
1Kg 400ml 2 tablespoons 2 teaspoons 2 tablespoons 300g/ 2 cups 225g/ 1 cups teaspoon
750g 310ml 1 tablespoons 1 teaspoons 1 tablespoon 260g/ 1 cups 150g/ 1 cup teaspoon cup 1 tablespoons 1 teaspoons
1 teaspoon cup 2 tablespoons
Tandaco yeast 2 teaspoons 1 teaspoons SETTING: WHOLE WHEAT - LIGHT/MEDIUM/DARK/RAPID
Flavoured Wholemeal Bread
CRACKED WHEAT & SUNFLOWER BREAD
INGREDIENTS Water Oil Salt Sugar Wholemeal plain flour Bread flour Bread improver Milk powder Cracked wheat (burghul) Tandaco yeast 1.25Kg 430ml 3 tablespoons 2 teaspoons 3 tablespoons 400g/ 223 cups 275g/ 1 cups 1 teaspoon 3 tablespoons 3 tablespoons 2 teaspoons 1Kg 390ml 2 tablespoons 1 teaspoons 2 tablespoons 375g/ 2 cups 225g/ 1 cups teaspoon 2 tablespoons 2 tablespoons 2 teaspoons 750g 310ml 1 tablespoons 1 teaspoon 1 tablespoons 250g/ 123 cups 150g/ 1 cup teaspoon 1 tablespoons 1 tablespoon 1 teaspoons
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER Sunflower Seeds cup
SETTING: WHOLE WHEAT - LIGHT/MEDIUM/DARK/RAPID

RYE & CARAWAY BREAD

INGREDIENTS Water Olive oil Treacle Salt Rye flour Bread flour Bread improver Milk powder Caraway seeds 1.25Kg 470ml 2 tablespoons 3 tablespoons 2 teaspoons 275g/ 1 cups 400g/ cups
1Kg 415ml 1 tablespoons 2 tablespoons 1 teaspoons 225g/ 1 cups 375g/ 2 cups teaspoon 2 tablespoons 3 teaspoons
750g 300ml 1 tablespoon 1 tablespoons 1 teaspoon 150g/ 1 cup 300g/ 2 cups teaspoon 1 tablespoons 2 teaspoons 1 teaspoons
1 teaspoon 3 tablespoons 1 tablespoon
Flavoured Wholemeal Bread continued

SWEDISH LIMPA BREAD

. 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. 2. Cut into 12 slices, place cut side up in 2 lightly greased deep 22cm round cake pans. 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. Bake at 200C 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).

APPLE TWIST

INGREDIENTS Water Salt Sugar Bread flour Eggs (60g) Butter, chopped Tandaco yeast FILLING Canned pie apple Mixed dried fruit Desiccated coconut SETTING: DOUGH BREAD 300g

STOLLEN

INGREDIENTS 250ml 2 teaspoons 3 tablespoons 600g/ 4 cups 2 60g/ 3 tablespoons 2 teaspoons Milk Water Melted butter Salt Castor sugar Bread flour Grated orange rind Egg (60g), lightly beaten Tandaco yeast TO COMPLETE Raisins Sultanas Glace cherries Mixed peel Slivered almonds Brandy Melted butter Icing sugar SETTING: DOUGH BREAD cup 3 tablespoons 3 tablespoons 2 tablespoons 3 tablespoons 2 tablespoons 2 tablespoons 3 tablespoons 125ml 125ml 60g/ 3 tablespoons 1 teaspoon 3 tablespoons 600g/ 4 cups 1 teaspoon teaspoons

3 cup 3 cup

. Roll dough out into a 30cm 50cm rectangle. Cut into 4 strips lengthwise. 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. 3. Twist 2 strips together and place on a lightly greased baking tray. Repeat with remaining rolls. 4. Cover loosely with lightly greased plastic wrap and stand in a warm area for 20 minutes or until doubled in size. Remove plastic wrap. 5. Bake in a preheated oven at 180C for 20-25 minutes or until golden brown. 6. Slide twists onto a wire rack. Brush with GELATINE GLAZE (recipe on page R40) whilst still hot. Stand for 5-10 minutes before serving.
. 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. 2. Flatten and shape dough to approximately 25cm square. Scatter soaked fruit and almonds over the top. 3. Fold dough over fruit then knead fruit into the dough until evenly incorporated. 4. Roll dough out to an oval shape roughly 30cm 20cm. Fold the dough in half lengthways. Place on a lightly greased baking tray. Brush with melted butter. Cover loosely with plastic wrap and leave to stand in a warm area for 1 hour or until well risen. 5. Bake at 180C for 30-35 minutes or until golden. 6. Remove stollen from tray, cool on wire rack. 7. When cool, dust Stollen with icing sugar.