Indicates breadmaker is pre-warming ingredients before commencing kneading. Basic White button once for Dark, twice for Light. Page 10 This setting is suitable for sweeter style breads 20 minutes to complete.
Attach the twin kneading blades to The following instructions are to be used when each drive shaft in the bread pan. It is important that the kneading blades are All recipes use local ingredients and Australian properly mounted on each shaft in the base of If the yeast contacts the water before kneading, the may sometimes come out of the vents on the bread may not rise well.
This foldable lightweight cutting guide is the ideal accessory for any breadmaker. Therefore care For greater accuracy and consistant results it is should be taken when weighing and recommend that a set of metric weighing scales measuring ingredients to obtain accuracy. Although breads baked with bread making. It provides food for the yeast and this type of flour will be higher in fibre, the loaf will structures the loaf.
Page 19 Other Ingredients Fruit, nuts, chocolate chips, etc. If added before this stage, excessive kneading will cause the ingredients to break down, rather than hold their shape.
Page 22 About Using the Preset Timer: Q: Why does the kneading blade stay inside the bread when it is removed from the bread pan? A: Yes. This is usually caused by the crispness of A: The ingredients may deteriorate in quality or the crust. Page Control Panel Messages Always allow the bread warm, ie, the sensor temperature machine sufficient time to cool will still be above 40 before using again.
If the error messages EE, E appear in the display window contact your nearest autorised Breville Service Centre. Control Panel Messages New Zealand customers — call Breville New Zealand 09 To clean the bread pan: Fill half way with warm, soapy water use a non-abrasive detergent , let sit for minutes. Page Traditional Favourites 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.
Place ingredients into bread pan in the exact order listed in the recipe. Wipe spills from outside of bread pan. Lock the bread pan into position in the baking chamber and close the lid. Page Sweeter Flavoured Breads Sweeter flavoured bread Most of the recipes in this section have the addition of nuts, chocolate, sultanas or other flavour enhancing ingredients.
This occurs mostly at the sound of the beeps. Therefore these recipes are not suitable to use on the Preset Timer. Page Wholemeal Flavoured Breads Wholemeal Flavoured Bread Flavoured The breads in this section use ingredients such as wholewheat flour, rye and other grains or cereals. The more detail you provide for your issue and question, the easier it will be for other Breville BB Bread Master owners to properly answer your question. My Big Master Bread loaf is making squeaking noises and not mixing wholemeal bread, I think one kneading blade is stiff and not mixing well.
I do not have a service centre in the country where I live. Can I do anything to make it work? This manual comes under the category Bread Makers and has been rated by 2 people with an average of a 6. This manual is available in the following languages: English.
Is your question not listed? Ask a question. Salt is an important ingredient in bread making. However, salt inhibits the rising of the bread, so be careful when measuring, it should be accurate.
Fat adds flavour and retains the moisture. Butter, margarine or vegetable oil, such as safflower, sunflower, canola, etc can be used. Without yeast the bread will not rise. Yeast needs 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. 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 yeast is more active, therefore it is recommended to use less of these yeasts. Yeast may also be more active in hot weather. For information on other brands of yeast relating to quantities contact the manufacturer listed on the package.
These products are a mixture of yeast and bread improver. Brands will vary in strength. Rapid Rise yeasts should not be used with Bread Mix as bread improver is already included. Edmonds Surebake Yeast is the most readily available yeast product in New Zealand. 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.
Eggs are used in some bread recipes and provide liquid, help with the raising and increase the nutritional value of the bread. They give flavour and tenderness and are usually used in the sweeter type of breads. Fruit, nuts, chocolate chips, etc.
If added before this stage, excessive kneading will cause the ingredients to break down, rather than hold their shape. This applies to the Basic White and Sweet Bread settings only.
This product is available in 50g packets nationally from supermarkets and some hardware stores. For more information aboutBread Mixes please contact the relevant number listed below, or refer to contact details on the packaging of the bread mix.
For more information about Bread Flour please contact the revelant number listed below, or refer to contact details on the package. Do measure ingredients accurately — weighed measurements are in fact more accurate than volume measurements. Wipe away any spills first to prevent smoking occurring in the baking cycle. Never use the delay timer setting in recipes that contain perishable items, such as eggs, cheese, milk, cream and meats. Never use self-raising flour to make yeasted bread unless recipes states otherwise.
Never immerse your bread machine or bread pan in water. Tip: If you live in a high altitude above m you will probably need to alter your bread recipe, as the higher the altitude the lower the air pressure, the faster the dough will rise. Tip: Flour properties can alter on a seasonal basis, therefore it may be necessary to adjust the water and flour ratio. This can be determined after ten minutes of the kneading cycle. Simply open the lid of the Bread Master Big Loaf and if the dough is too sticky, add more flour, 1 tablespoon at a time until the dough reaches a firmer consistency.
If the dough is too dry add more water, 1 teaspoon at a time until a softer, more pliable dough results. After being properly kneaded dough, with the correct amount of water, should appear smooth and silky. Tip: When handshaping dough for rolls, weigh each piece of dough for more evenly sized results.
A: Yes - but not when using the preset timer. Bread made with fresh milk will have a heavier texture than bread made with milk powder. The milk has to be scalded and cooled before adding to the other dough ingredients. Substitute the water with fresh milk and omit the milk powder. A: Yes — honey, golden syrup or brown sugar can be used. Do not use artifical sweeteners. When substituting honey or similar sweet liquids for sugar, reduce the water by the same amount. A: Salt plays a very important part in bread making.
Omitting it will decrease water absorption in the dough, as well as affect mixing, the strength of gluten development and the fermentation of the yeast.
In the finished bread, salt improves the loaf shape, crumb structure and crust colour, as well as extending shelf life and enhancing flavour. Q: Why do the ingredients need to be placed into 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 timer. What can I do? During the Kneading stage — Reselect the bread setting again and allow dough to re-knead and continue through the baking process. The result may be a loaf higher in volume and lighter in texture. During the Rising stage — Turn the machine off. Leave the dough in the pan and in the baking chamber with the lid closed.
Allow the dough to prove up in size until almost near the top of the pan. Turn the machine on. A: As the loaf cools it gives off steam that cannot escape from the bread pan. The bread crust may become soft and the loaf may lose its shape. A: There may be several reasons.
Check the protein level of the flour and use by date of the yeast. The yeast may have failed to activate, the yeast measurements may be inaccurate or sometimes people just forget to add the yeast. A: Occasionally air bubbles will concentrate at a certain location during the last rising and will bake in this state. Q: Why does the kneading blade stay inside the bread when it is removed from the bread pan?
Is this normal? A: Yes. This is usually caused by the crispness of the crust. To locate the blade use a non-abrasive utensil and avoid damaging the non-stick coating of the blade a wooden chopstick is ideal. Use a dry, thick cloth to remove the blade as it will be hot. A: Usually this is because the ingredients are not in balance or a low protein flour is used.
Too much yeast, water or other liquid ingredients, or not enough flour may cause the bread to be pale on top and collapse with baking. A: This is probably because the ingredients in each recipe differs. A different crust colour may also have been selected. A: Yes — room and water temperature influences yeast activity and therefore can affect the quality of your bread.
The average room temperature is approximately o C, room temperature water should also be used. Never use hot water, as it will kill the NOTE! 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 timer should be set to a shorter period of time. A: Most protein foods, such as milk, cheese, eggs, bacon, etc. Welcome to ManualMachine. We have sent a verification link to to complete your registration. Log In Sign Up. Forgot password? Enter your email address and check your inbox.
Please check your email for further instructions. Enter a new password. Breville is a registered trademark of Breville Holdings Pty. Breville Holdings Pty. Limited Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet. Contents 2. Main features of the control panel.
The control panel is designed to perform several functions. It features: Illuminated display window which indicates both the setting number selected and the completion time for the setting selected. Loaf size indicator lights 0. A red light will align against the selected colour.
A red light will align against the selected setting. This will result in the preset being cancelled. The machine will not continue operation. When the bread is completed the Bread Master automatically stops and sounds 3 double beeps. Bread and Dough Setting 8. Before making your first loaf, remove any promotional stickers from the Bread Master Big Loaf. Ensure the bread pan is removed from the machine before adding ingredients. Liquid ingredients i. Fat i. Dry ingredients i.
Yeast It is most important that the ingredients are added in the correct order listed in the recipe and that the ingredients are measured and weighed accurately or the dough may not mix correctly or rise sufficiently. If using a pre-packaged bread mix, refer to recipes in the prepackaged bread mix NOTE! Return the bread pan to the machine.
Wipe down the outside of the bread pan to remove any spillage. Ensure bread pan is inserted completely as follows: Lower the bread pan into the machine. Close the lid. Plug in the bread maker. If you accidentally press the wrong setting, crust colour or loaf size, press NOTE! Start the bread maker. Remove the bread pan. Take the bread out of the bread pan.
Remove the bread from the bread pan as soon as possible. Handle with care as the kneading blades could still be very hot. Unplug the power supply cord after Beginner's Guide When not in use store the bread machine in a cool, dry place. Cut the bread. Store the bread. Store the bread in freezer bags or a sealable bread box.
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