BAKER'S OVEN Instructions and Recipes - Breville

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The Vital IngredientsThe Vital Ingredients continuedFlourFlour is the most important ingredient used forbread making. It provides food for the yeast andstructures the loaf. When mixed with liquid, theprotein in the flour starts to form gluten. Glutenis a network of elastic strands, which interlock totrap the gases produced by yeast. This processincreases as the dough undergoes kneading andprovides the dough with the structure required toproduce the weight and shape of the bread.White wheat flourThe flour used in the bread machine should bebread or baker’s flour. There is no need to siftthe flour. Plain flour is most readily available,however best results are obtained with flourwith at least 11%-12% protein content. For thisreason, the recipes in this book requiring breadflour, have been made with flours with 11-12%protein content. This is normally indicated on thepackaging. Do not use self-raising flour unlessindicated in the recipe.When using a low protein, stone ground,wholemeal or plain flour the quality of thebread can be improved by adding 1½-2tablespoons of gluten flour.NoteBaker’s or bread flourSeveral brands of baker’s or bread flour areavailable nationally at larger supermarkets.Baker’s flour was used for the development ofmost of the recipes contained in this guide. It isa high protein, white wheat flour, with 11-12%protein content, ensuring a higher quality andconsistency to the baked bread.NEW ZEALAND ONLY: ‘Elfin High GradeWhite Flour’ or ‘Champion High Grade Flour’.These are high protein, white bread flours,containing 12% protein.Wholemeal flourContains all the bran, germ and flour of thewholewheat grain. Although breads baked withwholemeal flour will be higher in fibre, the loafcan be lower in height and heavier in texturedepending on the protein level of the flour.Wholemeal flour with low protein level can beimproved by adding gluten flour or replacing 1 cupof wholemeal flour with bread or baker’s flour.Rye flourPopular for continental bread making, rye flouris low in protein so it is essential to combine ryeflour with bread flour to make bread successfullyin the bread machine. Rye flour is traditionallyused to make Pumpernickel and Black Breads.Gluten flourGluten flour is a concentrated mixture of glutenforming protein and wheat flour. Adding glutenflour can improve the structure and volume ofbread when using a low protein, stone ground,wholemeal or plain flour. Gluten flour can bepurchased at most health food stores.Bread MixesThese convenient mixes contain flour, sugar,milk, salt, oil and other ingredients such as breadimprovers. Usually only the addition of waterand yeast is required. Bread mix brands such as‘Defiance’, ‘Laucke’ and ‘Kitchen Collection’ areavailable nationally from major supermarkets.Recipes for some bread mix brands are listed inthe ‘Easy Bake’ recipe section of this book (referpages R37-R40).For information on other brands of bread mixcontact the manufacturer listed on the package.NEW ZEALAND ONLY: Bread mix brands suchas ‘Elfin’ are available.Bread improverSeveral brands of bread improvers are availablenationally in supermarkets and health food stores.The ingredients in a bread improver are usually afood acid such as ascorbic acid (Vitamin C) andother enzymes (Amylases) extracted from wheatflours.Adding a bread improver will help strengthenthe framework of the bread resulting in a loafthat is lighter in texture, higher in volume,more stable and with enhanced keepingqualities.A commercial bread improver has been usedin some of the bread recipes listed in the ‘EasyBake’ recipe section of this book. A crushed,unflavoured Vitamin C tablet or Vitamn Cpowder can be used as a bread improver andadded to the dry ingredients.18 19NoteSugarSugar provides food for the yeast, sweetness andflavour to the crumb and helps brown the crust.White sugar, brown sugar, honey and goldensyrup are all suitable to use. When using honeyor golden syrup it must be counted as additionalliquid. We have successfully tested granulated‘Splenda’ as a sugar substitute.NEW ZEALAND ONLY: Sugar can be reducefor more improved results.Powdered milkMilk and milk products enhance the flavourand increase the nutritional value of the bread.Powdered milk is convenient and easy to use(store in an airtight container in the refrigerator).Fresh milk should not be substituted for powderedmilk unless stated in the recipe. Low fat or skimmilk powder can be used with good results. Soymilk powder can also be used but produces adenser loaf.SaltSalt is an important ingredient in bread making.However salt inhibits the rising of the bread, so becareful when measuring as it should be accurate.Refer to ‘Questions and Answers’ (page 22).NEW ZEALAND ONLY: Salt can be reduced formore improved results.FatButter, margarine or oils, such as vegetable,safflower, sunflower, canola, etc., will add flavour,retain the moisture and enhance the keepingqualities of the bread.YeastWithout yeast the bread will not rise. Yeast needsliquid, sugar and warmth to activate. Dried yeasthas been used in the recipes in this instructionbook where appropriate. Before using dried yeastalways check the use by date, as stale yeast willprevent the bread from rising.‘Tandaco’ brand yeast (available nationally in mostsupermarkets) was used in the development of allyeasted recipes contained in this book with theexception of the ‘Bread Mix’ recipes.Smaller packets of bread mix usually containsachets of yeast. Larger bulk bags of breadmix usually do not include the yeast sachets,however the corresponding brand of yeast may bepurchased separately.Some bulk and imported yeasts are more active,therefore it is recommended to use less of theseyeasts. Yeast may also be more active in hotweather. For information on other brands of yeastrelating to quantities contact the manufacturerlisted on the package.NEW ZEALAND ONLY: We recommend the useof ‘Elfin’ brand yeast.
The Vital Ingredients continuedHints and Tips for Better Bread MakingRapid rise yeastThese products are a mixture of yeast and breadimprover. Brands will vary in strength. If wishingto substitute for yeast in a recipe, omit the breadimprover. Rapid rise yeasts should not be usedwith bread mix as bread improver is alreadyincluded.NEW ZEALAND ONLY: ‘Edmonds SurebakeYeast’ is the most readily available yeastproduct in New Zealand. Where a recipestates ‘Bread Improver and Tandaco Yeast’substitute with ‘Edmonds Surebake Yeast.’WaterTap water is used in all recipes. If using water incold climates or from the refrigerator, allow waterto come to room temperature. Extremes of hot orcold water will prevent the yeast activating.EggsEggs are used in some bread recipes and provideliquid, help with rising and increase the nutritionalvalue of the bread. They give flavour andtenderness and are usually used in the sweetertype of breads.Other IngredientsFruit, nuts, chocolate chips, etc. are addedwhen the bread machine sounds 8 short ‘beeps’approximately 5 minutes before the end of thesecond kneading when using the ‘BASIC’, ‘BASICRAPID’, ‘WHOLEWHEAT’, ‘WHOLEWHEAT RAPID’,‘FRENCH’ and ‘SWEET’ settings. If added beforethis stage, excessive kneading will cause theingredients to break down, rather than hold theirshape.Jam setting mix‘Jam Setta’ brand setting mix contains theingredient ‘pectin’ which is a naturally occurringsubstance found in fresh fruit. The addition of‘Jam Setta’ to the jam recipes helps the jamto set. This product is available in 50g packetsnationally from supermarkets and some hardwarestores.NEW ZEALAND ONLY: ‘King Jam Setting Mix’isavailable in 70g sachets from majorsupermarkets.For more information about bread mixes pleasecontact the relevant number listed below, orrefer to contact details on the packaging of thebread mix.Defiance: 1800 628 883Laucke: 1300 133 331Kitchen Collection: 1800 645 515Elfin (New Zealand only): 0800 110 800For more information about Bread or Baker’sFlour please contact the relevant number listedbelow, or refer to contact details on the package.Defiance White Baker’s Flour: 1800 628 883Laucke Wallaby Baker’s Flour: 1300 133 331Elfin/Champion High Grade Plain Flour (NewZealand only): 0800 110 800For more information about Bread Improverplease contact:Lowan Wholefoods: 1800 355 718Ensure the collapsible kneading bladeis in the upright position before addingingredients to the bread pan.Do measure ingredients accurately –weighed measurements are more accuratethan volumetric measurements.Do use bread flour unless recipe statesotherwise.Do check use-by dates on ingredients.Do add ingredients to the bread pan in theorder stated in the recipe.Do store opened ingredients in airtightcontainers.Do use ingredients at room temperature.Don’t use flour that contains a protein levelof less than 11%, for example, genericbrands of plain flour.Don’t use tableware cups and spoons formeasuring.Don’t use compressed yeast.Don’t use hot water or liquids.Don’t use metal objects to remove thekneading blade from the cooked loaf ofbread or the bread pan as this may causedamage to the non-stick coating.Don’t operate the machine if anyingredients have spilled over or aroundthe element. Wipe away any spills first toprevent smoking occurring in the bakingcycle.Never Use the ‘PRESET TIMER’ setting for recipesthat contain perishable items, such aseggs, cheese, milk, cream and meats.Never Use self-raising flour to make yeastedbread unless recipe states otherwise.Never Immerse your bread machine or bread panin water.Tip:Tip:Tip:Tip:If you live in an area with a high altitude(above 900m) you will probably need toalter your bread recipe, as the higher thealtitude, the lower the air pressure, thefaster the dough will rise. Try reducing theyeast by 1 ⁄4 teaspoon.If the weather is hot and humid, reducethe yeast by 1 ⁄4 teaspoon to avoid overrising of the dough.Flour properties can alter on a seasonalor storage basis, therefore it may benecessary to adjust the water and flourratio. This can be determined after tenminutes of the kneading cycle. Simplyopen the lid of the bread machine and ifthe dough is too sticky, add a little moreflour, 1 tablespoon at a time, until thedough reaches a firmer consistency. If thedough is too dry add a little more water,1 teaspoon at a time until a softer, morepliable dough results. After being properlykneaded, dough with the correct amountof water should form into a smooth, roundball.When hand-shaping dough for rolls, weigheach piece of dough for more evenly sizedrolls.20 21
Page 1 and 2: Breville is a registered trademark
Page 3 and 4: WelcomeBreville recommends safety f
Page 5 and 6: Know your Breville Baker’s Oven c
Page 7 and 8: Know your Breville Baker’s Oven c
Page 9: Beginner’s Guide to Baking Your F
Page 13 and 14: Control Panel MessagesCare, Cleanin
Page 15 and 16: Troubleshooting Guide - Baker’s O
Page 17 and 18: Traditional FavouritesTraditional F
Page 19 and 20: Traditional Favourites continuedFla
Page 21 and 22: Flavoured Sweet BreadFlavoured Swee
Page 23 and 24: Flavoured Sweet Bread continuedFlav
Page 25 and 26: Wholemeal Flavoured Bread continued
Page 27 and 28: DoughDough continuedProcedure1. Pla
Page 29 and 30: Dough continuedDough continuedPizza
Page 31 and 32: Yeast Free & Muffin Bread continued
Page 33 and 34: Gluten Free Bread continuedGluten F
Page 35 and 36: Prepackaged Bread Mixes continuedPr
Page 37 and 38: GlazesNotesThe following Glazes are

BAKER'S OVEN Instructions and Recipes - Breville

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