Breville Customer Service Centre

Australian Customers

New Zealand Customers

Breville Customer Service Centre

Breville Customer Service Centre

Customer Service: 1300 139 798

Customer Service: 0800 273 845

PO Box 22
Botany NSW 2019
AUSTRALIA

Fax (02) 9384 9601

Email Customer Service:
askus@breville.com.au

Private Bag 94411

Greenmount
Auckland, New Zealand

Fax 0800 288 513

Email Customer Service:
askus@breville.com.au

www.breville.com.au
Breville is a registered trademark of Breville Pty. Ltd
ABN 98 000 092 928
Copyright. Breville Pty. Ltd. 2008
ikon is a trademark of Breville Pty. Ltd.
Due to continual improvements in design or otherwise, the product
you purchase may differ slightly from the one illustrated in this
booklet.
Model BBM600 Issue 1/08


BBM600

ikon Bakers Oven

Instructions
and Recipes

Contents

Page
Welcome
4
Breville Recommends Safety First
5
Know your Breville ikon Bakers Oven
6
Beginners Guide to Baking Your First Loaf 13
Weighing and Measuring 16
The Vital Ingredients 17
Hints and Tips for Better Bread Making 19
Questions and Answers
20
Control Panel Messages
21
Troubleshooting Recipe
22-23
Troubleshooting ikon Bakers Oven
22-23
Care, Cleaning and Storage
24
Easy Bake Recipes
R1
Notes
R41

Congratulations
on the purchase of your new Breville ikon Bakers Oven

Welcome
We have designed this bread machine with you, our valued customer, in
mind.
The Breville ikon Bakers Oven will bake a family size 1.25Kg loaf, a
large 1Kg loaf or a medium 750g loaf. Its easy to use, as indicated in the
Beginners guide to your first loaf on page 13.
You will find over 150 delicious recipe ideas to try in our Easy Bake recipe
section, including recipes for prepackaged bread mixes.
The ikon Bakers Oven features the exclusive fruit and nut dispenser
which automatically drops fruits, nuts and herbs into the dough at the right
time no need to wait.
The Pause function is ideal for creative bread making. It allows you to
remove the dough for shaping, filling or braiding. You can even score the
top of the loaf (just before baking) for a rustic-style bread, or decorate your
bread with a glaze and poppy seeds.
You can also make dough for rolls or loaves to bake in your conventional
oven. Use the Bread Dough Setting to do the mixing and kneading for you,
then shape and bake the bread yourself.
The Breville ikon Bakers Oven also features a Pasta Dough setting to
make your favourite flavoured pasta dough and a Pizza Dough setting for
delicious home-made pizzas.
In addition the ikon Bakers Oven will bake superb yeast free or gluten
free breads.
Finally, if you enjoy waking up to the aroma of freshly baked bread every
morning, the 13 hour Preset Timer on the ikon Bakers Oven makes it
easy to do so.
For our New Zealand customers we have included information relating to
variances in measurements and availability of ingredients.
Before making your first loaf of bread, please read this book thoroughly to
ensure you get the best results.
We wish you, your family and friends much enjoyment from the superb
range of breads you can bake and doughs you can knead in your Breville
ikon Bakers Oven.

Breville recommends safety first

At Breville we are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in
mind. In addition, we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions:

IMPORTANT SAFEGUARDS FOR YOUR BREVILLE ikon BAKERS OVEN

Carefully read all instructions before operation and save for future
reference.
Remove and safely discard any packaging material and promotional
labels before using the ikon Bakers Oven for the first time.
To eliminate a choking hazard for young children, remove and safely
discard the protective cover fitted to the power plug of this appliance.
Do not place the bread machine near the edge of a bench or table
during operation. Ensure the surface is level, clean and free of water,
flour and other substances. Vibration during the kneading cycles may
cause the machine to move slightly.
Do not place this appliance on or near a hot gas or electric burner,
or where it could touch a heated oven. Position the appliance at a
minimum distance of 10cm away from walls. This will help prevent the
possibility of discolouration due to radiated heat.
Always operate the bread machine on a stable and heat resistant
surface. Do not use on a cloth-covered surface, near curtains or other
flammable materials.
Do not operate the bread machine on a sink drain board.
Always ensure the bread machine is properly assembled before
connecting to a power outlet and operating. Follow the instructions
provided in this book.
The bread machine is not intended to be operated by means of an
external timer or separate remote control system.
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.

Do not touch hot surfaces. Allow the bread machine to cool before
cleaning any parts.
Steam vents are very hot during baking. Do not place anything on top of
the lid.
Do not cover the air vents when the bread machine is in use.
Use oven mitts when removing the hot bread pan and the bread or jam
from the pan.
Take care when pouring jam from the bread pan as the jam is extremely
hot.
Do not place any ingredients directly into the baking chamber. Place
ingredients into the bread pan only.
Do not pour any liquids into the Fruit and Nut Dispenser.
Do not place fingers or hands inside the bread machine during
operation. Avoid contact with moving parts.
Ensure the bread machine is switched off and then unplugged from the
power outlet when not in use and before cleaning.
Do not immerse the bread pan in water. Doing so may interfere with the
free movement of the drive shaft. Wash only the interior of the bread
pan.
Do not leave the lid standing open for extended periods of time.
Always ensure the kneading blade is removed from the base of the
baked loaf prior to slicing.
Keep the inside and outside of the appliance clean. Follow the cleaning
instructions provided in this book.

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

L
S

Automatic fruit & nut

dispenser

LCD screen
Control panel

Bread pan handle

M
set

Oven (baking chamber)

Non-stick coated
bread pan

P
T

(u

S
P

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).

Standard kneading blade



K
warm
progress
light

V
light

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

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.

Select

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.

Crust

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.

Nuts

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.

Loaf Size

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.

Beeper

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.

Manual
set

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).

Time/Temp

The TIME/TEMP button is used with:

a) BAKE ONLY setting (Refer page 11)
b) MANUAL SET function (Refer page 12)

Preset
Timer

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)

(up /down
arrows)

Start/
Pause

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.

Stop

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.

Keep
warm / in
progress
light

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.

Viewing
light

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.

Power Failure Protection

The ikon Bakers Oven has a built-in Power Failure Protection system. If the power supply is interrupted for 60 minutes or less, the ikon Bakers
Oven will automatically resume the cycle when power is restored. For the Power Failure Protection System to activate, the bread machine must be
operating for a minimum of 5 minutes. If the power is not restored within 60 minutes it is recommended to discard the ingredients, particularly when
using perishable ingredients, such as dairy products, eggs, etc.


Know your Breville ikon Bakers Oven continued

BASIC (LIGHT/MEDIUM/DARK/RAPID)

BREAD, DOUGH AND JAM SETTINGS

Switch the bread machine on at the power outlet and the LCD Screen
shows 3:20 - 1250g. This is the family size loaf. A black arrow appears
against the wording BASIC and MEDIUM crust colour. For a 1000g large
sized loaf or 750g medium sized loaf, press LOAF SIZE button until the
required size appears on the LCD Screen. For a Light or Dark crust colour
or Rapid setting, press the CRUST button until the black arrow aligns with
the selected setting. CRUST selection is not available when using the
BASIC RAPID setting.
Use the BASIC setting for the White, Flavoured White and White Bread Mix
recipes.

SETTINGs

CRUST

LOAF SIZE

TOTAL TIME

BASIC

LIGHT

1250g

3 hours 10 mins

LIGHT

1000g

3 hours 00mins

LIGHT

750g

2 hours 55 mins

MEDIUM

1250g

3 hours 20 mins

MEDIUM

1000g

3 hours 10 mins

MEDIUM

750g

3 hours 05 mins

DARK

1250g

3 hours 30 mins

DARK

1000g

3 hours 20 mins

DARK

750g

3 hours 15 mins

RAPID

1250g

2 hours 20 mins

RAPID

1000g

2 hours 10 mins

RAPID

750g

2 hours 05 mins

LIGHT

1250g

3 hours 40 mins

LIGHT

1000g

3 hours 30 mins

LIGHT

750g

3 hours 27 mins

MEDIUM

1250g

3 hours 45 mins

MEDIUM

1000g

3 hours 35 mins

MEDIUM

750g

3 hours 32 mins

DARK

1250g

3 hours 53 mins

DARK

1000g

3 hours 43 mins

DARK

750g

3 hours 40 mins

FRENCH

RAPID

1250g

2 hours 30 mins

RAPID

1000g

2 hours 20 mins

RAPID

750g

2 hours 17 mins

1250g

3 hours 40 mins

1000g

3 hours 30 mins

750g

3 hours 27 mins

1250g

3 hours 30 mins

Press the SELECT button twice and a black arrow appears against the
wording FRENCH. The LCD Screen shows 3:40 - 1250g. This is the familysize loaf. For a 1000g large size loaf or a 750g medium size loaf, press
LOAF SIZE button until the required size appears on the LCD Screen.
Bread, low in fat and sugar, is most suited to this setting. The kneading
time is shorter, rising time longer and the baking temperature higher, to
produce a crisp crust and a firmer texture. CRUST selection is not available
on this setting. The recipes for this setting can be found in the White Bread
and White Bread Mix recipe sections.

1000g

3 hours 25 mins

SWEET

750g

3 hours 22 mins

1250g

2 hours 55 mins

1000g

2 hours 50 mins

Press the SELECT button three times and the black arrow appears against
the wording SWEET. The LCD Screen shows 3:30 - 1250g. This is the
family-size loaf. For a 1000g large size loaf or a 750g medium size loaf,
press LOAF SIZE button until the required size appears on the LCD Screen.
CRUST selection is not available when using this setting. The recipes in
the Flavoured Sweet Bread section are best suited to this setting due to
the increased baking time and lower temperature.

WHOLE WHEAT

FRENCH

SWEET

GLUTEN FREE
CONTINENTAL

4 hours 35 mins

YEAST FREE

1 hour 30 mins

JAM

1 hour 05 mins

DOUGH

BREAD

1 hour 30 mins

PIZZA

50 mins

PASTA

14 mins

BAKE ONLY

0 to 2 hours

MANUAL SET FUNCTION

Total Setting Times for the Bread functions do not include the time
for the automatic KEEP WARM function.

WHOLE WHEAT (LIGHT/MEDIUM/DARK/RAPID)

Press the SELECT button once and a black arrow appears against the
wording WHOLE WHEAT and MEDIUM crust colour. The LCD Screen shows
3:45 - 1250g. This is the family-size loaf. For a 1000g large size loaf or
a 750g medium size loaf, press LOAF SIZE button until the required size
appears on the LCD Screen. For a LIGHT or DARK crust colour or RAPID
setting, press the CRUST button until the black arrow alights with the
selected setting. The WHOLE WHEAT (LIGHT, MEDIUM or DARK) setting
is used for breads made with wholemeal flour, rye or other grain flours.
This setting has a 30 minute PREHEAT cycle. The WHOLE WHEAT (RAPID)
setting has a 5 minute PREHEAT cycle. PREHEAT will show on the LCD
Screen when the START/PAUSE button is pressed to commence operation
but will only warm to preheat the ingredients if the sensor detects that
the oven cavity is below recommended operating temperature. During
the PREHEAT cycle the heavy wheat grains absorb the liquid, soften and
expand, thus providing better gluten development.
CRUST selection is not available when using the WHOLEWHEAT RAPID
setting.

GLUTEN FREE
Press the SELECT button four times and the black indicator arrow will
appear against the wording GLUTEN FREE. The LCD Screen will show 2:55
- 1250g. To select a 1000g loaf, press LOAF SIZE button once. CRUST
selection is not available on this setting.
This setting is suitable for breads made with gluten free flours such as rice
flour, potato flour, buckwheat flour, etc. The shorter rising time and higher
baking temperature give a well risen, golden brown, gluten free loaf.

Know your Breville ikon Bakers Oven continued

CONTINENTAL

USING THE FRUIT AND NUT DISPENSER

Press the SELECT button five times and the black arrow will appear
against the wording CONTINENTAL. The LCD Screen will show 4:35.
LOAF SIZE and CRUST selection are not available on this setting.
The flavour of the bread baked on this setting is developed in the longer
last rising cycle. Extended baking at higher temperature gives the typical
hard crust of a Continental loaf.

The automatic Fruit and Nut Dispenser ensures your ikon Bakers Oven
releases fruit, nuts or other suitably sized additions of your choice into the
dough at exactly the right time in the kneading cycle. If added before this
time excessive kneading will cause the ingredients to break down rather
than maintain their shape within the dough.
The Fruit and Nut Dispenser will automatically release its contents 8
minutes before the end of the second kneading cycle.
The dispenser activates on the BASIC, WHOLE WHEAT, FRENCH, SWEET,
CONTINENTAL, YEAST FREE and DOUGH-BREAD Settings. The capacity of
the Fruit and Nut Dispenser is cup of dry ingredients.
If the ingredients exceed cup, use the BEEPER button and add the
additional ingredients manually when the Add-in Beeps sound (also at 8
minutes before the end of the second kneading cycle).
The NUTS button should be pressed before pressing the START/PAUSE
button to commence the operation, or soon after the kneading has
commenced, otherwise the Dispenser will not release the content.

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.

JAM
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.

DOUGH - PASTA

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.

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.

Know your Breville ikon Bakers Oven continued

USING THE PAUSE FUNCTION

Using the Preset Timer

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:

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.

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.

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.

10

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.

Know your Breville ikon Bakers Oven continued

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.

11

Know your Breville ikon Bakers Oven continued

Manual Set for your personal recipes
The MANUAL SET function allows you to program your own personal
recipe cycle times and baking temperature into the ikon Bakers
Oven. You can choose how long you want for each cycle of the program.
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.
The Panettone recipe on page R33 is an example of how to use the
MANUAL SET function.
The memory of the ikon Bakers Oven will save and recall the times and
temperature of the last personal recipe programmed into the MANUAL SET
function.

OPERATION LCD SCREEN

ACTION

1st Press

Shows the total time for the last recipe programmed and the
NUTS selected.

2nd Press

PRE-HEAT

3rd Press

KNEAD 1

4th Press

KNEAD 2

5th Press

RISE 1

6th Press

PUNCH DOWN

7th Press

RISE 2

8th Press

SHAPING

9th Press

RISE 3

10th Press BAKE

Procedure:
) Press MANUAL SET following the steps shown on page 12 starting with
1st press through to 13th press. PERSONAL RECIPE will show on the
LCD screen through out the function.
2) Use the Up or Down Arrow button to increase or decrease
the cycle times, the temperature of the BAKE cycle and to select the
NUTS dispenser and/or add-in beeps. Use the sequence charts at
the beginning of each section as a guide for programming times and
temperature.
3) Press the BEEPER button if the beeps are required.
4) Press START/PAUSE button to commence operation.

Press Up Arrow button to enter time

- maximum 60 minutes or Down button to 0.00

Press Up Arrow button to enter time

- maximum 60 minutes or Down button to 0.00

Press Up Arrow button to enter time

- maximum 60 minutes or Down button to 0.00

Press Up Arrow button to enter time

- maximum 100 minutes or Down button to 0.00

:00

:00

Press Up Arrow button to enter time

- maximum 60 seconds or Down button to 0.00
Press Up Arrow button to enter time
- maximum 100 minutes or Down button to 0.00
Press Up Arrow button to enter time
- maximum 60 seconds or Down button to 0.00

Press Up Arrow button to enter time

- maximum 100 minutes or Down button to 0.00

Press Up Arrow button to enter time

- maximum 150 minutes or Down button to 0.00

11th Press NUTS (YES OR NO)

Press Up Arrow button for YES

or Down button to NO

12th Press 0C

Press Up Arrow button to increase - maximum 150C or Down button

to decrease to 0C

13th Press Shows total time for the current recipe programmed and
the NUTS selected. The word SET appears in the lower
right-hand side corner. (Two beeps sound if the BEEPER is
turned on).

The MANUAL SET function has now been reprogrammed. (If you wish to
check the times and temperature programmed you can do so now by using
the MANUAL SET button to progress through 1st press to 13th press). Then
press the START/PAUSE button to commence operation.

The PRESET TIMER can be used with the MANUAL SET function. Use the Up or Down Arrow button to set the required time (until finish)
after SET appears on the LCD Screen (after the 13th press).

If the Fruit and Nut Dispenser and/or the Beeps for adding other ingredients are required, ensure KNEAD 2 is programmed for at least 20
minutes. The Dispenser and Beeps activate at 17 minutes into the total kneading cycle.

12

Beginners Guide to Baking Your First Loaf

The following instructions are to be used when making Bread or Dough recipes from the recipe section in this book.
All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales), for accuracy in producing 1.25Kg
(1250g), 1Kg (1000g) or 750g loaf.
Remove and safely discard any packaging materials and promotional labels before using the ikon Bakers Oven for the first time.

Step 1: Open the lid and remove the bread pan

Step 3: Add ingredients into the bread pan

Open the lid and remove the bread pan from the ikon Bakers Oven by
holding the handle and lifting straight up.
Always remove the bread pan from the ikon Bakers Oven before adding
ingredients to ensure ingredients are not spilt into the baking chamber and
onto the element.
Before using for the first time, we recommend that the inside of the bread
pan and the kneading blades are washed with warm soapy water, rinsed
and dried thoroughly. Do not immerse the bread pan in water.

It is important that the ingredients are added in the correct order listed in
the recipe and that the ingredients are measured and weighed accurately
otherwise the dough may not mix correctly or rise sufficiently. Ensure
the collapsible kneading blade is in the upright position before adding
ingredients to the bread pan.
All ingredients should be at room temperature 20-25C and be added in
the following order:
) Liquid ingredients
2) Fat
3) Dry Ingredients: salt, sugar, flour
4) Yeast

If using Prepackaged Bread Mixes, refer to page R34.

Step 2: Insert the kneading blade

There are two kneading blades provided with the ikon Bakers Oven.
The collapsible blade is for use on the Bread and Dough settings. The
standard blade is for use on the Jam setting. It is important that when
using either kneading blade that it is properly mounted on the shaft in the
base of the bread pan by aligning the flat edge in the central hole of the
kneading blade with the flat side of the shaft. If either blade is not seated
correctly, ingredients may not be mixed or kneaded properly.
The collapsible blade should be placed on the shaft in the upright position
to ensure the ingredients are mixed and kneaded properly when the
kneading cycle commences. The further kneading action of the bread
machine ensures that the blade is upright or flat at the appropriate times
in the kneading, rising and baking cycles.
Before inserting the collapsible blade, ensure that no baked bread
residue remains attached to the shaft inside the bread pan, or
inside the hole or around the hinge area of the collapsible kneading
blade. This will ensure that the hinge pivots freely. For further
cleaning instructions refer to Page 24.

Mound the flour into the pan, make a small hollow in the centre
and place the yeast in the hollow. This is important when using
the PRESET TIMER, because if the yeast comes in contact with
the water and is activated at some length of time before kneading
commences, the bread may not rise.

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.

13

Beginners Guide to Baking Your First Loaf continued

Step 7: Select the setting

Step 11: Start the bread machine

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.

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.

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.

Step 9: Select loaf size

Press the LOAF SIZE button to select the loaf size. Each time this button
is pressed the LCD Screen will change from 1250g to 1000g to 750g. The
LOAF SIZE button can be used for 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.
If you accidentally press the wrong setting, crust colour or loaf size,
press and hold the STOP button to reset the program then make
your selection again.

Step 10: Set the Fruit and Nut Dispenser and/or Add-in Beeper
If ingredients are to be dispensed from the Fruit and Nut Dispenser, the
NUTS button should be pressed before the START/PAUSE button is pressed
or soon after the kneading has commenced. The words YES NUTS will
appear on the LCD Screen. The NUTS button can be used on the BASIC,
WHOLE WHEAT, FRENCH, SWEET, CONTINENTAL, YEAST FREE AND DOUGHBREAD settings. Refer to the Fruit and Nut Dispenser instructions on Page
9. The capacity of the Fruit and Nut Dispenser is cup dry ingredients.
Add-in Beeper: If the additional ingredients exceed cup, use the BEEPER
button and when the beeps sound during the kneading cycle add the
additional ingredients at this time.
Take care not to drop ingredients over the side of the bread pan into the
baking chamber, as these may burn and smoke during the baking cycle.
Do not press the STOP button to add ingredients as this will cancel the
program. The PAUSE button can be selected if required.
The BEEPER light above the LCD Screen will be illuminated when the
BEEPER button is selected.
Do not pour liquids into the Fruit and Nut Dispenser. If using bottled
or canned ingredients such as olives or sun dried tomatoes, drain
well and dry on kitchen paper towel before adding to the dispenser.

14

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 12: Remove the bread pan

When the selected setting finishes, the ikon Bakers Oven will beep
three times and the KEEP WARM light will flash. The bread pan is now
ready to be removed. When making bread, it is recommended to remove
the bread at the end of the baking cycle to retain the crispness of the
crust. However, if you do not wish to remove the bread immediately,
the ikon Bakers Oven will automatically go into a KEEP WARM cycle,
holding the temperature of the bread for up to 60 minutes (except on
YEAST FREE, JAM, DOUGH or BAKE ONLY settings).

Step 13: Take the bread out of the bread pan

Use oven mitts to gently shake the bread out of the pan onto a wire rack.
Check that the kneading blade has remained in the bread pan. Place the
bread upright on the wire rack to cool. Allow the bread to cool sufficiently
before slicing.
When baking is finished and the bread has been removed from the
bread pan, remove the kneading blade from the pan using oven
mitts. Do not attempt to remove the kneading blade with your bare
hand, as it is very hot. If the kneading blade is difficult to remove
from the shaft in the bread pan, pour some warm water and a little
detergent into the bread pan and allow to stand for 10-20 minutes
to loosen baked-on crust or crumb residue.

Beginners Guide to Baking Your First Loaf continued

Step 14: Unplug the bread machine
Press and hold down the STOP button to switch off the ikon Bakers
Oven. THE LCD Screen will reset to 1250g 3:20 with the arrows aligned to
BASIC and MEDIUM setting. Switch off at the power outlet and unplug the
power cord.
If you wish to make another loaf of bread, allow approximately one hour
for the ikon Bakers Oven to cool before using again. Open the lid to
help cool the bread machine. If the ikon Bakers Oven is too hot an
error code will appear on the LCD Screen and three beeps will sound. The
bread machine will not operate until it cools down to the correct operating
temperature for kneading.
When storing the bread machine, switch off and then remove power plug
from power outlet. Ensure the bread machine is completely cool, clean and
dry. Place the bread pan containing the kneading blades into the baking
chamber and close the lid. Do not place heavy objects on top of the lid.
Store the bread machine upright.

Step 15: Cut the bread

Before slicing the bread always ensure the kneading blade is in the pan
and not in the bottom of the baked bread loaf.
When the bread has cooled sufficiently, place the bread onto a firmly
seated breadboard to cut the bread. A standard flat-bladed kitchen knife is
likely to tear the bread.
Breville recommends using the Breville Bread Slicing Guide - Model BS1.
This foldable, lightweight cutting guide is the ideal accessory for any bread
maker. The guide slots ensure straight, even slices every time when using
a bread knife or electric knife.

Breville Bread Slicing Guide

Step 16: Store the bread

Store the bread in freezer bags or a sealable bread box. To store for more
than a few days, place the bread into freezer bags, remove any air and
secure with ties and label. Bread may be frozen for up to 1 month.
Baking bread is in part a science and an art with each ingredient playing
an integral role. Care should be taken when weighing and measuring
ingredients to ensure accuracy and consistency.

15

Weighing and Measuring

Recipes in this Instruction Book were developed using Australian Metric

Weights and Measurements.
AUSTRALIAN METRIC MEASUREMENTS

mls

1 teaspoon

1 tablespoon

20

1 cup

250

For New Zealand customers

NEW ZEALAND METRIC MEASUREMENTS

mls

1 teaspoon

1 tablespoon

15

1 cup

250

The New Zealand tablespoon is 5ml less than the Australian tablespoon,
so care should be taken when measuring ingredients to compensate for
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: 0800 273 845.

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.

16

The Vital Ingredients

FLOUR

BREAD IMPROVER

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.

Several brands of bread improvers are available nationally in supermarkets

and health food stores. The ingredients in a bread improver are usually a
food acid such as ascorbic acid (Vitamin C) and other enzymes (amylases)
extracted from wheat flours.

White Wheat Flour

The flour used in the bread machine should be bread or bakers flour.
There is no need to sift the flour. Plain flour is most readily available,
however best results are obtained with flour that has 11-12% protein.
For this reason, the recipes in this book requiring bread flour have been
made with flours with 11-12% protein. This is normally indicated on the
packaging. Do not use self-raising flour until indicated in the recipe.
When using a low protein, stone ground, wholemeal or plain flour
the quality of the bread can be improved by adding gluten flour.

Bakers or Bread Flour

Several brands of bakers or bread flour are available nationally at larger
supermarkets. Bakers flour was used for the development of most of the
recipes contained in this guide. It is a high protein, white wheat flour, with
11-12% protein content, ensuring a higher quality and consistency to the
baked bread.
NEW ZEALAND ONLY
Elfin High Grade White Flour and Champion High Grade Flour
These are high protein, white bread flours, containing 12% protein.

Wholemeal Flour
Contains all the bran, germ and flour of the wholewheat grain. Although
breads baked with wholemeal flour will be higher in fibre, the loaf can be
lower in height and heavier in texture depending on the protein level of the
flour. Wholemeal flour with low protein can be improved by adding gluten
flour or replacing 1 cup of wholemeal flour with bread or bakers flour.

Rye Flour
Popular for continental bread making, rye flour is low in protein and so it is
essential to combine rye flour with bread flour to make bread successfully
in the bread machine. Rye flour is traditionally used to make Pumpernickel
and Black breads.

Gluten Flour
Gluten flour is a concentrated mixture of gluten-forming protein and wheat
flour. Adding gluten flour can improve the structure and volume of bread
when using a low protein, stone ground, wholemeal or plain flour. Gluten
flour can be purchased at most health food stores.

A commercial bread improver has been used in some of the bread recipes
listed in the Easy Bake recipe section of this book. A crushed Vitamin C
tablet or Vitamin C powder can be used as a bread improver and added to
the dry ingredients.
Adding a bread improver will help strengthen the framework of the
bread resulting in a loaf that is lighter in texture, higher in volume,
more stable and with enhanced keeping qualities.

SUGAR
Sugar provides food for the yeast, sweetness and flavour to the crumb
and helps brown the crust. White sugar, brown sugar, honey and golden
syrup are all suitable to use. When using honey or golden syrup it must
be counted as additional liquid. We have successfully tested granulated
Splenda as a sugar substitute.
NEW ZEALAND ONLY
Sugar can be reduced for more improved results.

POWDERED MILK
Milk and milk products enhance the flavour and
increase the nutritional value of the bread. Powdered milk is convenient
and easy to use (store in an airtight container in the refrigerator).
Fresh milk should not be substituted for powdered milk unless stated in
the recipe. Low fat or skim milk powder can be used with good results.
Soy milk powder can also be used by produces a denser loaf.

SALT
Salt is an important ingredient in bread making. However, salt inhibits
the rising of the bread, so be careful when measuring, as it should be
accurate. Refer to Questions and Answers (page 20).
NEW ZEALAND ONLY
Salt may be reduced for improved results.

FAT
Butter, margarine or oils, such as vegetable, safflower, sunflower, canola,
etc., will add flavour, retain the moisture and enhance the keeping
qualities of the bread.

BREAD MIXES
These convenient mixes contain bread flour, sugar, milk, salt, oil and other
ingredients such as bread improvers. Usually only the addition of water
and yeast is required. Bread mix brands such as Defiance, Laucke and
Kitchen Collection are available nationally from major supermarkets.
Recipes for some bread mix brands are listed in the Easy Bake recipe
section of this book (refer pages R34-R37).
For information on other brands of bread mix, contact the manufacturer
listed on the package.

NEW ZEALAND ONLY

Bread mix brands such as Elfin are available.

17

The Vital Ingredients continued

YEAST

JAM SETTING MIX

Without yeast the bread will not rise. Yeast needs liquid, sugar and warmth
to activate. Dried yeast has been used in the recipes in this instruction
book where appropriate. Before using dried yeast, always check the used
by date, as stale yeast will prevent the bread from rising.
Tandaco brand yeast (available nationally in most supermarkets) was
used in the development of all yeasted recipes contained in this book, with
the exception of the Bread Mix recipes.
Smaller packets of bread mix usually contain sachets of yeast. Larger bulk
bags of bread mix usually do not include the yeast sachets, however the
corresponding brand of yeast may be purchased separately.
Some bulk and imported yeasts are more active, therefore it is
recommended to use less of these yeasts. Yeast may also be more
active in hot weather. For information on other brands of yeast relating to
quantities contact the manufacturer listed on the package.
NEW ZEALAND ONLY
We recommend the use of Elfin brand yeast.

Jam Setta brand setting mix contains the ingredient pectin which is a
naturally occurring substance found in fresh fruit. The addition of Jam
Setta to the jam recipes helps the jam to set. This product is available in
50g packets nationally from supermarkets and some hardware stores.
NEW ZEALAND ONLY
King Jam Setting Mix is available in 70g sachets from major
supermarkets.

For more information about Bread Mixes please contact the relevant
number listed below, or refer to contact details on the package.
Defiance 1800 628 883
Laucke 1300 133 331
Kitchen Collection 1800 645 515
Elfin (New Zealand only)
0800 110 800

Rapid Rise Yeast

These products are a mixture of yeast and bread improver. Brands will
vary in strength. If wishing to substitute for yeast in a recipe, omit the
bread improver. Rapid Rise yeasts should not be used with Bread Mix as
bread improver is already included.
NEW ZEALAND ONLY
Edmonds Surebake Yeast is the most readily available yeast product in
New Zealand. Where a recipe states Bread Improver and Tandaco Yeast
substitute with Edmonds Surebake Yeast.

For more information about Bread Flour please contact the relevant
number listed below, or refer to contact details on the package.
Defiance White Bakers Flour 1800 628 883
Laucke Wallaby Bread Flour
1300 133 331
Elfin/Champion High Grade
Plain Flour (New Zealand only) 0800 110 800

WATER

For more information about Bread Improver please contact:

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.

Lowan Wholefoods 1800 355 718

EGGS
Eggs are used in some bread recipes and provide liquid, help with the
rising and increase the nutritional value of the bread. They add flavour and
tenderness and are usually used in the sweeter type of breads.

OTHER INGREDIENTS
Fruits, nuts, chocolate chips, etc. are usually added to the Fruit and Nut
Dispenser (unless recipe specifies otherwise). The bread machine will
release the additional ingredients from the Dispenser at 8 minutes before
the end of KNEAD 2. If added before this stage, excessive kneading will
cause the ingredients to break down rather than hold their shape. Refer to
Using the Fruit and Nut Dispenser (page 9).
If the quantity of additional ingredients exceeds the size of the Dispenser,
use the BEEPER button and add the additional ingredients manually
when the Add-in Beeper sounds (also at 8 minutes before the end of the
kneading cycles).

18

Hints and Tips for Better Bread Making

Do ensure the collapsible kneading blade is in the upright position

before adding ingredients to the bread pan.

Dont use flour that contains a protein level of less that 11%, for
example, generic brands of plain flour.

Do measure ingredients accurately weighed measurements are

more accurate than volumetric measurements.

Dont use tableware cups and spoons for measuring.

Dont use compressed yeast.

Do use bread flour unless recipe states otherwise.

Dont use hot water or liquids.

Do check use-by-dates on ingredients.

Do add ingredients to the bread pan in the order stated in the recipe.

Do store opened ingredients in air tight containers.

Dont use metal objects to remove the kneading blade from the
bread pan or cooked loaf of bread, as this may cause damage to
non-stick coating.

Do use ingredients at room temperature.

Dont operate the machine if any ingredients have spilled over or

around the element. Wipe away any spills first to prevent smoking
occurring in the baking cycle.

Never use the Preset Timer for recipes that contain perishable
items, such as eggs, cheese, milk, cream and meats.
Never use self-raising flour to make yeasted
bread unless recipe states otherwise.
Never immerse your bread machine or bread pan in water.

If you live in a high altitude (above 900m) 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. Try reducing the yeast by teaspoon.
If the weather is hot and humid reduce the yeast by
teaspoon to avoid over rising of the dough.
Flour properties can alter on a seasonal basis, therefore it
may be necessary to adjust the water to flour ratio. This can
be determined after ten minutes of the kneading cycle. Simply
open the lid of the bread machine and if the dough is too
sticky, add more flour, 1 tablespoon at a time until the dough
reaches a firmed 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 form into a smooth, round ball.
When hand shaping dough for rolls, weigh each
piece of dough for more evenly sized results.

19

Questions and Answers

ABOUT INGREDIENTS:
Q: Can other bread recipes be made in this machine?
A: The recipes in this book are sized so that the dough is kneaded properly
and the finished bread does not exceed the bread pan capacity. Use only
recipes will similar quantities of ingredients.

Q: Can fresh milk be used instead of dry milk?

A: Yes, but not when using the PRESET TIMER. Bread made with fresh
milk will have a heavier texture that bread made with milk powder. If using
fresh milk, substitute the water with fresh milk and omit the milk powder.
Scald the milk and cool before adding to the other dough ingredients.

Q: Can butter or margarine be used in place of oil?

A: Yes, but the bread crumb may appear a more creamy, yellow colour.

Q: Can other sweetening agents be used in place of sugar?

A: Yes, honey, golden syrup or brown sugar can be used. Do not use
powdered or liquid artificial sweeteners. However, granulated SPLENDA
was successfully tested during recipe development. When substituting
honey or similar sweet liquids for sugar, reduce the water by the same
amount.

Q: Can salt be omitted?

A: Salt plays a very important part in bread making. Omitting it will
decrease water retention in the dough, as well as affect mixing, the
strength of the 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 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.

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.

20

C
Q: What happens if the bread isnt removed when the bake
cycle is complete?
A: The bread machine will automatically go into a KEEP WARM cycle (in the
BASIC, WHOLE WHEAT, FRENCH, SWEET, GLUTEN FREE and CONTINENTAL
settings), holding the temperature of the bread for up to 60 minutes.
However, 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 slightly lose
its shape.

Q: Why did the bread not rise?

A: There may be several reasons. Check the protein level of the flour and
the 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.

ER

W
th

E
M

Q: Why do large holes appear inside the bread?

A: Occasionally air bubbles will concentrate at a certain location during the
last rising and will bake in this state. This could be caused by too much
water and/or yeast or insufficient flour. Check the recipe ingredients and
method of weighing/measuring.

Q: Why does the top of the bread collapse?

A: Usually this is because the ingredients are not in balance or a low
protein flour is used. Check the method of weighing/measuring the
ingredients. Too much yeast, water or other liquid ingredients, or
insufficient flour, may cause the bread to be pale on top and collapse while
baking.

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: 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 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

--H

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.

-H

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.

--L

The bread machine is used in an extremely cold

environment.

Place the bread machine in a warmer environment. Recommended room

temperature 20-25C.

E:02

Contact your nearest authorised Breville Service Centre (refer to the back
page for details).

E:03

Contact your nearest authorised Breville Service Centre (refer to the back
page for details).

21

Troubleshooting Recipe

Problem

Bread sinks in
centre

Not measured
correctly
Low Protein %
Flour

Sugar
Salt

Water/ Liquid

Passed use-by
date
Self raising flour
used
Not measured
correctly
Not measured
correctly
Not measured
correctly

Over browned

Sticky patch
on top of
bread

Doughy Centre

Heavy Dense
texture

C
texture

Too hot/Too cold

Yeast

Bread Mix

Not measured
correctly
Not measured
correctly
Used in place of
flour
Too hot

Room Temp

Too cold

Troubleshooting ikon Bakers Oven

T
Machine will not
operate

Appliance unplugged
30 minute warming cycle (Wholewheat cycle only)

Error code --H on

display window

Ingredients not
mixed

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
22

Troubleshooting Recipe
Coarse holey
texture

Bread rises too

much

Bread doesnt
rise enough

Corrective Action
Check method of weighing/measuring ingredients. Ref Page 16
Use suitable high protein flour or add gluten flour. Ref Page 17
Discard and use fresh flour. Ref Page 17
Use bread flour. Self-raising flour already contains baking powder as the raising
agent. Ref Page 17
Use metric measuring spoons. Ref Page 16
Use metric measuring spoons. Ref Page 16
Check method of weighing/measuring ingredients. Ref Page 16
Water must be between 20C - 25C. Ref Page 20
Use metric measuring spoons. Ref Page 16
Check method of weighing/measuring ingredients. Ref Page 16
Bread mix already contains salt, sugar, etc. and cannot be substituted for flour.
Ref Page 17

Room temperature must be less than 28C. Ref Pages 13, 20

Room temperature must be more than 10C. Ref Pages 13, 20

Troubleshooting ikon Bakers Oven

Bread not baked

Baked bread is
damp

Under browned
crust

Preset timer did

not function

Bread not
sufficiently
baked

Loaf is small

23

Care, Cleaning and Storage

Before cleaning your bread machine, switch off then unplug from the
power outlet and allow the bread machine to cool completely.

BREAD MACHINE
The inside and outside of the bread machine together with the lid and
dispenser should be wiped with a soft damp cloth then dried thoroughly. If
over spills such as flour, nuts, sultanas, etc. occur in the baking chamber,
carefully remove using a damp cloth. Before re-using your bread machine,
ensure that all parts are completely dry.

STORAGE
When storing the bread machine, switch off and then remove the power
plug from the power outlet. Ensure it is completely cool, clean and dry.
Place the bread pan and kneading blades into the baking chamber and
close the lid. Do not place heavy objects on top of the lid. Store the bread
machine upright.

REPLACEMENT BREAD PAN AND BLADES

NEVER immerse the bread machine or the bread pan in water.

Both the collapsible blade and bread pan coating are operating parts of
the machine and are subject to normal wear and tear over the life of the
machine. Depending on your usage of the bread machine, they may need
replacement if the bread begins to stick.

BREAD PAN AND KNEADING BLADE

SPARE PARTS

The inside of the bread pan and collapsible kneading blade are coated
with a high quality non-stick coating. As with any non-stick coated
surface, never use metal utensils or abrasive cleaners on these items.

To clean the bread pan and blades:

Half fill the bread pan with warm soapy water (use a non-abrasive
detergent), allow to stand for 10-20 minutes. Remove the kneading blade
and clean both blade and inside of bread pan using a soft cloth. Be sure to
remove any crust or dough that may become lodged around the drive shaft
and the kneading blade. Take care not to scratch the non-stick surface on
the inside of the bread pan and the collapsible kneading blade.
DO NOT USE HARSH CLEANERS, ABRASIVES, BRUSHES OR STEEL WOOL.
NEVER WASH THE BREAD PAN OR KNEADING BLADE IN THE DISHWASHER.

To clean the collapsible blade:

Particular care should be used to clean the hinged area of the collapsible
blade. After soaking in warm, soapy water for 10-20 minutes, use a
wooden toothpick or thin wooden skewer to remove any bread residue
from the hinged area. Failure to clean the hinged area may eventually
result in the collapsible blade not working effectively.
Some discolouration may appear in the bread pan over time. This is
a natural effect cause by moisture and steam and will not affect the
bread in any way.

24

Replacement parts are available from Breville Spare Parts:

Australia 1300 139 798
New Zealand
0800 253 007

Easy Bake Recipes

R

Contents

Traditional Favourites
Flavoured White Bread
Flavoured Sweet Bread
Wholemeal Bread
Flavoured Wholemeal Bread
Dough
Pizza Dough
Pasta Dough
Gluten Free Bread
Yeast Free Bread
Manual Set Recipe
Prepackaged Bread Mixes
Just Jam
Glazes
Notes

R

Page
R3
R6
R11
R16
R18
R20
R24
R26
R28
R31
R33
R34
R38
R40
R41

Traditional Favourites
There are many breads that we all like to place in our lunch box. This section includes a variety of breads made from natural ingredients. After
tasting all of these recipes, you just might discover a new found favourite.
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.

Procedure
. 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 setting as listed in the following recipes.
5. Press LOAF SIZE to select 1000g or 750g if required.
6. Press CRUST to select DARK, LIGHT or RAPID if required.
7. Press START/PAUSE to commence operation.
8. At the end of the setting, press STOP.
9. Remove bread from bread machine and bread pan. Cool bread on rack.
Ensure the collapsible kneading blade is in the upright position before adding ingredients.

SEQUENCE FOR BASIC SETTING:

SIZE/ CRUST

KNEAD
1

KNEAD 2

RISE 1

PUNCH
DOWN

RISE 2

SHAPE

RISE 3

BAKE

BAKE
TEMP

TOTAL
TIME

750g Light

3min

22min

40min

10sec

25min

15sec

50min

35min

132C

2hrs
55mins

750g Medium

3min

22min

40min

10sec

25min

15sec

50min

45min

132C

3 hrs
05mins

750g Dark

3min

22min

40min

10sec

25min

15sec

50min

55min

134C

3 hrs
15mins

1Kg Light

3min

22min

40min

10sec

25min

15sec

50min

40min

132C

3 hrs
00mins

1Kg Medium

3min

22min

40min

10sec

25min

15sec

50min

50min

132C

3hrs
10mins

1Kg Dark

3min

22min

40min

10sec

25min

15sec

50min

60min

134C

3hrs
20mins

1.25Kg Light

5min

20min

40min

10sec

25min

15sec

50min

50min

132C

3hrs
10mins

1.25Kg Medium

5min

20min

40min

10sec

25min

15sec

50min

60min

132C

3hrs
20mins

1.25Kg Dark

5min

20min

40min

10sec

25min

15sec

50min

70min

134C

3hrs
30mins

ADD-IN BEEPS / FRUIT & NUT DISPENSER:

If the Beeper is selected 8 beeps will sound at 8 minutes before the end of the second KNEAD 2 alerting you to add additional ingredients. If the
Fruit & Nut Dispenser operation is also selected it will release the additional ingredients in the Dispenser into the dough at the same time that the
Beeper sounds.
If the additional ingredients exceed the capacity of the Fruit & Nut Dispenser, open the lid at the sound of the beeps and add the additional
ingredients into the pan with the dough.

R

Traditional Favourites continued

SEQUENCE FOR BASIC RAPID SETTING:
SIZE/
FUNCTION

KNEAD 1

KNEAD 2

RISE 1

PUNCH
DOWN

RISE 2

SHAPE

RISE 3

BAKE
TIME

BAKE
TEMP

TOTAL
TIME

750g Rapid

3min

22min

15min

10sec

10min

10sec

30min

45min

132C

2hrs
05mins

1Kg Rapid

3min

22min

15min

10sec

10min

10sec

30min

50min

132C

2hrs
10mins

1.25Kg Rapid

5min

20min

15min

10sec

10min

10sec

30min

60min

132C

2hrs
20mins

If using the 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.

BASIC WHITE BREAD

INGREDIENTS
Water

1.25Kg
420ml

1Kg
360ml

750g
280ml

Oil

3 tablespoons

2 tablespoons

1 tablespoon

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Sugar

2 tablespoons

1 tablespoons

1 tablespoon

Bread flour

750g/ 5 cups

650g/ 4 3 cups

500g/ 313 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

1 tablespoons

1 tablespoon

1 teaspoons

1 teaspoons

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

MILK BREAD
Not suitable for PRESET TIMER
INGREDIENTS

1.25Kg

1Kg

750g

Full cream milk,

scalded and cooled

420ml

375ml

310ml

Oil

1 tablespoons

1 tablespoon

3 teaspoons

Salt

2 teaspoons

1 teaspoons

1 teaspoons

Sugar

2 tablespoons

2 tablespoons

1 tablespoons

Bread flour

700g/ 423 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoons

1 teaspoon

teaspoon

1 teaspoons

1 teaspoons

Tandaco yeast
1 teaspoons
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

R

Traditional Favourites continued

SEQUENCE FOR FRENCH SETTING:
SIZE

KNEAD 1

KNEAD 2

RISE 1

PUNCH

RISE 2

SHAPE

RISE 3

BAKE
TIME

BAKE
TEMP

TOTAL
TIME

750g

5min

20min

40min

10sec

30min

10sec

60min

52min

137C

3hrs
27mins

1Kg

5min

20min

40min

10sec

30min

10sec

60min

55min

137C

3hrs
30mins

1.25Kg

5min

20min

40min

10sec

30min

10sec

60min

65min

137C

3hrs
40mins

Selection of CRUST and the RAPID function is not available on this setting.

FRENCH BREAD
INGREDIENTS

1.25Kg

1Kg

750g

Water

420ml

375ml

310ml

Oil

1 tablespoon

3 teaspoons

2 teaspoons

Salt

2 teaspoons

1 teaspoons

1 teaspoons

Sugar

3 teaspoons

2 teaspoons

1 teaspoon

Bread flour

750g/ 5 cups

650g/ 4 3 cups

500g/ 313 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

1 teaspoons

1 teaspoons

1 teaspoons

Tandaco yeast
SETTING: FRENCH

SEQUENCE FOR CONTINENTAL SETTING:

SIZE

KNEAD 1

KNEAD 2

RISE 1

PUNCH
DOWN

RISE 2

SHAPE

RISE 3

BAKE
TIME

BAKE
TEMP

TOTAL
TIME

1Kg

5min

20min

40min

10sec

20min

15sec

70min

120min

80-150C

4hrs
35mins

Selection of LOAF SIZE, CRUST and the RAPID function is not available on this setting.

CONTINENTAL BREAD
INGREDIENTS

1Kg

Water

420ml

Oil

1 tablespoon

Salt

2 teaspoons

Bread flour

750g/ 5 cups

Bread improver

2 teaspoons

Tandaco yeast
1 teaspoons
SETTING: CONTINENTAL
Use the PAUSE function at 15 minutes into the baking cycle. Open the lid, brush top of loaf with milk and lightly sift 2 tablespoons of
bread flour over top. Close the lid. Press START/PAUSE to recommence operation.

R

Flavoured White Bread

Procedure
. 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 following recipes.
5. Press LOAF SIZE to select 1000g or 750g if required.
6. Press CRUST to select DARK, LIGHT or RAPID function if required.
7. Press NUTS/Press BEEPER, if required.
8. Press START/PAUSE to commence operation.
9. At the end of the setting, press STOP.
0. Remove bread from bread machine and bread pan. Cool bread on a rack.
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.

POTATO & LEEK BREAD

INGREDIENTS

1.25Kg

1Kg

750g

Water

420ml

375ml

290ml

Oil

3 tablespoons

2 tablespoons

2 tablespoons

Salt

2 teaspoons

1 teaspoons

1 teaspoons

Sugar

2 tablespoons

2 tablespoons

1 tablespoons

Bread flour

750g/ 5 cups

600g/ 4 cups

500g/ 313 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Packaged Instant Potato Flakes

cup

3 cup

cup

Tandaco yeast

1 teaspoons

1 teaspoons

1 teaspoons

ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER

Leek, finely chopped
90g/ 1 cup
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

65g/ cup

45g/ cup

SUN-DRIED TOMATO BREAD

INGREDIENTS

1.25Kg

1Kg

750g

Water

420ml

375ml

310ml

Oil from sun-dried tomatoes

3 tablespoons

2 tablespoons

1 tablespoon

Salt

2 teaspoons

1 teaspoons

1 teaspoons

Sugar

2 tablespoons

1 tablespoons

1 tablespoon

Bread flour

750g/ 5 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

3 tablespoons

2 tablespoons

1 tablespoon

Dried Mixed Herbs

3 teaspoons

2 teaspoons

1 teaspoon

Tandaco yeast

1 teaspoons

1 teaspoons

1 teaspoons

ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER

Sun-dried tomatoes, chopped,
cup
drained and dried
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID
R

3 cup

cup

Flavoured White Bread continued

GARLIC BREAD
INGREDIENTS

1.25Kg

1Kg

750g

Water

420ml

375ml

310ml

Olive oil

3 tablespoons

2 tablespoons

1 tablespoon

Fresh minced garlic

3 teaspoons

2 teaspoons

1 teaspoon

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Sugar

2 tablespoons

1 tablespoons

1 tablespoon

Bread flour

750g/ 5 cups

600g/ 4 cups

500g/ 313 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Fresh parsley, chopped

3 tablespoons

2 tablespoons

1 tablespoon

1 teaspoons

1 teaspoons

Tandaco yeast
1 teaspoons
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

ITALIAN BREAD
INGREDIENTS

1.25Kg

1Kg

750g

Water

410ml

340ml

270ml

Olive oil

3 tablespoons

2 tablespoons

1 tablespoons

Tomato Paste

3 tablespoons

2 tablespoons

1 tablespoon

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Sugar

2 tablespoons

1 tablespoons

1 tablespoon

Bread flour

750g/ 5 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Dried basil

2 tablespoons

1 tablespoons

1 tablespoon

Tandaco yeast

1 teaspoons

1 teaspoons

1 teaspoons

ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER

Stuffed green olives,
cup
chopped, drained and dried

3 cup

cup

SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

ONION BREAD
INGREDIENTS

1.25Kg

1Kg

750g

Water

420ml

375ml

310ml

Oil

3 tablespoons

3 tablespoons

2 tablespoons

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Sugar

2 tablespoons

2 tablespoons

1 tablespoons

Bread flour

700g/ 4 3 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Onion powder

2 teaspoons

1 teaspoons

1 teaspoon

Tandaco yeast

1 teaspoons

1 teaspoons

1 teaspoons

ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER

Onion, roughly chopped cup
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

cup

cup
R

Flavoured White Bread continued

BLACK OLIVE & BASIL BREAD
INGREDIENTS

1.25Kg

1Kg

750g

Water

420ml

375ml

310ml

Olive oil

3 tablespoons

2 tablespoons

1 tablespoon

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Sugar

2 tablespoons

2 tablespoons

1 tablespoons

Bread flour

750g/ 5 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Dried basil

1 tablespoon

1 tablespoon

3 teaspoons

Tandaco yeast

1 teaspoons

1 teaspoons

1 teaspoons

ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER

Black olives, chopped,
4 tablespoons
drained and dried
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

3 tablespoons

2 tablespoons

THAI COCONUT CURRY BREAD

INGREDIENTS

1.25Kg

1Kg

750g

Water

420ml

375ml

310ml

Oil

3 tablespoons

2 tablespoons

1 tablespoon

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Sugar

2 tablespoons

1 tablespoons

1 tablespoon

Bread flour

700g/ 4 3 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Coconut milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Thai Curry Mix Powder

3 teaspoons

2 teaspoons

1 teaspoon

1 teaspoons

1 teaspoons

Tandaco yeast
1 teaspoons
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

PESTO & PINENUT BREAD

INGREDIENTS

1.25Kg

1Kg

750g

Water

390ml

320ml

250ml

Oil

2 tablespoons

2 tablespoons

1 tablespoons

Bottled Pesto

cup

3 cup

cup

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Sugar

2 tablespoons

2 tablespoons

1 tablespoons

Bread flour

750g/ 5 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Tandaco yeast

1 teaspoons

1 teaspoons

1 teaspoons

ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER

Roasted pine nuts
cup
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

R

3 cup

cup

Flavoured White Bread continued

CHEESE & CHIVE BREAD
Not suitable for PRESET TIMER.
INGREDIENTS

1.25Kg

1Kg

750g

Water

420ml

375ml

310ml

Oil

3 tablespoons

3 tablespoons

2 tablespoons

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Sugar

2 tablespoons

2 tablespoons

1 tablespoons

Bread flour

700g/ 4 3 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Paprika

1 teaspoon

teaspoon

teaspoon

Tandaco yeast

1 teaspoons

1 teaspoons

1 teaspoons

Chives, chopped

cup

3 cup

cup

Cheddar cheese,
grated

1 cups

1 cup

cup

Parmesan cheese,
grated

2 tablespoons

2 tablespoons

1 tablespoons

ADD AT THE BEEPS

SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

SWEET CORN BREAD

INGREDIENTS

1.25Kg

1Kg

750g

Water

300ml

270ml

240ml

Olive oil

3 tablespoons

3 tablespoons

2 tablespoons

Canned creamed corn

cup

3 cup

cup

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Sugar

2 tablespoons

2 tablespoons

1 tablespoons

Bread flour

750g/ 5 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Cayenne pepper

teaspoons

teaspoon

teaspoon

Tandaco yeast

1 teaspoons

1 teaspoons

1 teaspoons

ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER

Canned corn kernels,
1 cup
cup
drained
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

cup

R

Flavoured White Bread continued

PUMPKIN BREAD
INGREDIENTS

1.25Kg

1Kg

750g

Water

220ml

200ml

180ml

Oil

3 tablespoons

2 tablespoons

1 tablespoon

Pumpkin, cooked, mashed and well drained

1 cup

cup

cup

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Sugar

2 tablespoons

1 tablespoons

1 tablespoon

Bread flour

750g/ 5 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Ground cumin

1 teaspoons

1 teaspoons

1 teaspoon

Tandaco yeast
1 teaspoons
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

1 teaspoons

1 teaspoons

CAJUN JALAPENO BREAD

INGREDIENTS

1.25Kg

1Kg

750g

Water

420ml

375ml

310ml

Oil

3 tablespoons

2 tablespoons

1 tablespoon

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Sugar

2 tablespoons

1 tablespoons

1 tablespoon

Bread flour

700g/ 4 3 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Cajun seasoning

3 teaspoons

2 teaspoons

1 teaspoons

Tandaco yeast

1 teaspoons

1 teaspoons

1 teaspoons

3 cup

cup

ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER

Jalapeno peppers, chopped, drained and dried cup
SETTING: BASIC - LIGHT/MEDIUM/ DARK/RAPID

FRESH HERB & CARAWAY BREAD

INGREDIENTS

1.25Kg

1Kg

750g

Water

420ml

375ml

310ml

Oil

3 tablespoons

2 tablespoons

1 tablespoon

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Sugar

2 tablespoons

1 tablespoons

1 tablespoon

Bread flour

700g/ 4 3 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Tandaco yeast

1 teaspoons

1 teaspoons

1 teaspoons

ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER

Chopped fresh parsley

3 tablespoons

2 tablespoons

1 tablespoon

Dill

3 tablespoons

2 tablespoons

1 tablespoons

Coriander

2 tablespoons

1 tablespoons

1 tablespoon

Thyme

1 tablespoon

3 teaspoons

2 teaspoons

1 teaspoons

1 teaspoon

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.

Procedure
. 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

KNEAD 1

KNEAD 2

RISE 1

PUNCH
DOWN

RISE 2

SHAPE

RISE 3

BAKE
TIME

BAKE
TEMP

TOTAL
TIME

750g

5min

20min

40min

10sec

25min

5sec

50min

62min

115C

3hrs
22mins

1Kg

5min

20min

40min

10sec

25min

5sec

50min

65min

115C

3hrs
25mins

1.25Kg

5min

20min

40min

10sec

25min

5sec

50min

70min

115C

3hrs
30mins

Selection of CRUST and the RAPID function is not available on this setting.

PECAN & MAPLE SYRUP BREAD

INGREDIENTS

1.25Kg

1Kg

750g

Water

355ml

320ml

250ml

Oil

3 tablespoons

2 tablespoons

1 tablespoon

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Sugar

2 teaspoons

2 teaspoons

1 teaspoons

Bread flour

675g/ 4 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Tandaco yeast

2 teaspoons

1 teaspoons

1 teaspoons

ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER

Pecans, chopped
SETTING: SWEET

cup

3 cup

cup

R11

Flavoured Sweet Bread continued

APPLE & SPICE BREAD
INGREDIENTS
1.25Kg
1Kg
Water
270ml
250ml
Apple juice
150ml
125ml
Oil
2 tablespoons
1 tablespoons
Salt
1 teaspoons
1 teaspoons
Brown sugar
3 tablespoons
2 tablespoons
Bread flour
675g/ 4 cups
600g/ 4 cups
Bread improver
1 teaspoon
teaspoon
Milk powder
2 tablespoons
2 tablespoons
Ground cinnamon
1 teaspoon
teaspoon
Ground nutmeg
1 teaspoon
teaspoon
Tandaco yeast
2 teaspoons
1 teaspoons
ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER
Dried apple, chopped
4 tablespoons
3 tablespoons
Sultanas
SETTING: SWEET

4 tablespoons

750g
210ml
60ml
1 tablespoon
1 teaspoons
1 tablespoon
450g/ 3 cups
teaspoon
1 tablespoons
teaspoon
teaspoon
1 teaspoons
2 tablespoons

3 tablespoons

2 tablespoons

GINGER & MACADAMIA NUT BREAD

INGREDIENTS

1.25Kg

1Kg

750g

Water

360ml

330ml

270ml

Oil

3 tablespoons

2 tablespoons

1 tablespoon

Ginger & Lime Jam

3 cup

cup

2 tablespoons

Salt

1 teaspoons

1 teaspoons

1 teaspoon

Bread flour

675g/ 4 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Ground ginger

1 teaspoon

1 teaspoon

teaspoon

Tandaco yeast

2 teaspoons

1 teaspoons

1 teaspoons

ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER

Macadamia nuts,
chopped roughly

cup

3 cup

cup

Glace ginger, chopped

3 tablespoons

2 tablespoons

1 tablespoon

SETTING: SWEET

ROLLED OATS & BROWN SUGAR BREAD

INGREDIENTS

1.25Kg

1Kg

750g

Water

410ml

375ml

310ml

Oil

3 tablespoons

2 tablespoons

1 tablespoon

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Brown sugar

3 tablespoons

2 tablespoons

1 tablespoons

Bread flour

675g/ 4 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Rolled oats

cup

cup

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Tandaco yeast
SWEET

1 teaspoons

1 teaspoons

1 teaspoons

R12 SETTING:

3 cup

Flavoured Sweet Bread continued

WALNUT & COFFEE BREAD
INGREDIENTS

1.25Kg

1Kg

750g

Water

410ml

375ml

310ml

Oil

3 tablespoons

3 tablespoons

2 tablespoons

Honey
Bushells Coffee &
Chicory Essence
Salt

cup

2 tablespoons

1 tablespoon

3 teaspoons

2 teaspoons

1 teaspoon

2 teaspoons

1 teaspoons

1 teaspoon

Bread flour

675g/ 4 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Nutmeg

1 teaspoon

teaspoon

teaspoon

Tandaco yeast

1 teaspoons

1 teaspoons

1 teaspoons

ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER

Walnut, chopped
SETTING: SWEET

cup

3 cup

cup

INGREDIENTS

1.25Kg

1Kg

750g

Water

410ml

375ml

310ml

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Lemon Butter Spread

3 tablespoons

2 tablespoons

1 tablespoon

Grated lemon rind

3 teaspoons

2 teaspoons

1 teaspoon

Bread flour

675g/ 4 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

1 teaspoons

1 teaspoons

1 teaspoons

LEMON BUTTER BREAD

Tandaco yeast
SETTING: SWEET

COCONUT & CHERRY BREAD

INGREDIENTS

1.25Kg

1Kg

750g

Water

370ml

330ml

250ml

Canned Coconut Milk

2 tablespoons

2 tablespoons

1 tablespoons

Oil

3 tablespoons

2 tablespoons

1 tablespoon

Salt

1 teaspoons

1 teaspoons

1 teaspoons

Sugar

3 tablespoons

2 tablespoons

1 tablespoon

Bread flour

675g/ 4 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Desiccated coconut

cup

3 cup

cup

Tandaco yeast

2 teaspoons

1 teaspoons

1 teaspoons

ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER

Glace cherries, halved
SETTING: SWEET

cup

3 cup

cup

R13

Flavoured Sweet Bread continued

CRANBERRY & PISTACHIO NUT BREAD
INGREDIENTS

1.25Kg

1Kg

750g

Water

275ml

250ml

200ml

Oil

2 tablespoons

2 tablespoons

1 tablespoons

Salt

1 teaspoons

1 teaspoons

1 teaspoons

Brown sugar

3 tablespoons

2 tablespoons

2 tablespoons

Cranberry sauce

cup

3 cup

cup

Bread flour

675g/ 4 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Tandaco yeast

2 teaspoons

1 teaspoons

1 teaspoons

ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER

Pistachio nuts
SETTING: SWEET

cup

3 cup

cup

CHOCOLATE CHIP BREAD

INGREDIENTS

1.25Kg

1Kg

750g

Water

370ml

330ml

250ml

Oil

3 tablespoons

2 tablespoons

1 tablespoon

Salt

1 teaspoons

1 teaspoons

1 teaspoon

Brown sugar

3 tablespoons

2 tablespoons

1 tablespoon

Bread flour

675g/ 4 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Tandaco yeast

2 teaspoons

1 teaspoons

1 teaspoons

ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER

Chocolate chips
SETTING: SWEET

1 cup

cup

cup

APRICOT ALMOND & CARDAMOM BREAD

INGREDIENTS

1.25Kg

1Kg

750g

Water

370ml

300ml

270ml

Oil

3 tablespoons

2 tablespoons

1 tablespoon

Almond Essence

1 teaspoons

1 teaspoons

1 teaspoon

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Brown sugar

3 tablespoons

2 tablespoons

1 tablespoon

Bread flour

675g/ 4 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Ground cardamom

1 teaspoons

1 teaspoons

1 teaspoon

Tandaco yeast

2 teaspoons

1 teaspoons

1 teaspoons

ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER

Slivered almonds
Dried apricots,
chopped
R14 SETTING: SWEET

cup

3 cup

cup

cup

3 cup

cup

Flavoured Sweet Bread continued

FRUIT LOAF
INGREDIENTS

1.25Kg

1Kg

750g

Water

360ml

330ml

270ml

Butter or Oil

2 tablespoons

2 tablespoons

1 tablespoons

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Brown sugar

3 tablespoons

2 tablespoons

1 tablespoons

White bread flour

675g/ 4 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Ground mixed spice

1 tablespoons

1 tablespoon

3 teaspoons

Tandaco yeast

2 teaspoons

2 teaspoons

1 teaspoons

ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER

Dried fruit (mixed fruit,
sultanas, currants,
raisins)

1 cup

3 cup

cup

SETTING: SWEET

FRUIT & NUT BREAD

Not suitable for PRESET TIMER
INGREDIENTS

1.25Kg

1Kg

750g

1 egg + enough milk to

make up

225ml

250ml

200ml

Apple juice

145ml

125ml

90ml

Oil

2 tablespoons

1 tablespoon

2 teaspoons

Salt

1 teaspoons

1 teaspoons

1 teaspoons

Brown sugar

3 tablespoons

2 tablespoons

1 tablespoon

Bread flour

675g/ 4 cups

600g/ 4 cups

450g/ 3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Grated lemon rind

3 teaspoons

2 teaspoons

1 teaspoon

Ground mixed spice

2 teaspoons

1 teaspoons

1 teaspoon

Tandaco yeast

2 teaspoons

2 teaspoons

1 teaspoons

ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER

Sultanas

4 tablespoons

3 tablespoons

2 tablespoons

Mixed peel

2 tablespoons

1 tablespoon

2 teaspoons

Glace cherries, halved

2 tablespoons

1 tablespoon

2 teaspoons

Glace ginger, chopped

2 tablespoons

1 tablespoon

2 teaspoons

Dried apple, chopped

2 tablespoons

1 tablespoon

2 teaspoons

3 tablespoons

2 tablespoons

1 tablespoon

Walnuts, chopped
SETTING: SWEET

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.

R15

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.

Procedure
. 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:

R16

SIZE/
CRUST

PREHEAT

KNEAD
1

KNEAD
2

RISE 1

PUNCH
DOWN

RISE 2

SHAPE

RISE 3

BAKE
TIME

BAKE
TEMP

TOTAL
TIME

750g Light

30min

3min

17min

50min

10sec

25min

10sec

45min

37min

132C

3hrs
27mins

750g
Medium

30min

3min

17min

50min

10sec

25min

10sec

45min

42min

132C

3 hrs
32mins

750g Dark

30min

3min

17min

50min

10sec

25min

10sec

45min

50min

134C

3 hrs
40mins

1Kg Light

30min

3min

17min

50min

10sec

25min

10sec

45min

40min

132C

3 hrs
30mins

1Kg
Medium

30min

3min

17min

50min

10sec

25min

10sec

45min

45min

132C

3hrs
35mins

1Kg Dark

30min

3min

17min

50min

10sec

25min

10sec

45min

53min

134C

3hrs
43mins

1.25Kg
Light

30min

5min

15min

50min

10sec

25min

10sec

45min

50min

132C

3hrs
40mins

1.25Kg
Medium

30min

5min

15min

50min

10sec

25min

10sec

45min

55min

132C

3hrs
45mins

1.25Kg
Dark

30min

5min

15min

50min

10sec

25min

10sec

45min

63min

134C

3hrs
53mins

Wholemeal Bread continued

SEQUENCE FOR WHOLE WHEAT RAPID SETTING:
SIZE

Preheat

KNEAD
1

KNEAD
2

RISE 1

PUNCH
DOWN

RISE 2

BAKE
TIME

BAKE
TEMP

TOTAL
TIME

750g
Rapid

5min

3 min

17min

30min

10sec

40min

42min

132C

2hrs
17mins

1Kg
Rapid

5min

3 min

17min

30min

10sec

40min

45min

132C

2hrs
20mins

1.25Kg
Rapid

5min

5 min

15min

30min

10sec

40min

55min

132C

2hrs
30mins

SHAPE

RISE
3

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

1.25Kg

1Kg

750g

Water

440ml

390ml

295ml

Oil

3 tablespoons

2 tablespoons

1 tablespoons

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Sugar

3 tablespoons

2 tablespoons

1 tablespoon

Wholemeal plain flour

700g/ 4 3 cups

600g/ 4 cups

450g/3 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

3 tablespoons

2 tablespoons

2 tablespoon

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

1 teaspoons

BRAN BREAD
INGREDIENTS

1.25Kg

1Kg

750g

Water

445ml

400ml

310ml

Butter

2 tablespoons

2 tablespoons

1 tablespoons

Salt

2 teaspoons

2 teaspoons

1 teaspoons

Brown sugar

3 tablespoons

2 tablespoons

1 tablespoon

Bread flour

350g/ 213 cups

300g/ 2 cups

260g/ 1 cups

Wholemeal flour

250g/ 1 3 cups

225g/ 1 cups

150g/ 1 cup

Bread improver

1 teaspoon

teaspoon

teaspoon

Unprocessed Bran

cup

3 cup

cup

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

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

1 teaspoons

R17

Flavoured Wholemeal Bread

CRACKED WHEAT & SUNFLOWER BREAD
INGREDIENTS

1.25Kg

1Kg

750g

Water

430ml

390ml

310ml

Oil

3 tablespoons

2 tablespoons

1 tablespoons

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Sugar

3 tablespoons

2 tablespoons

1 tablespoons

Wholemeal plain flour

400g/ 223 cups

375g/ 2 cups

250g/ 123 cups

Bread flour

275g/ 1 cups

225g/ 1 cups

150g/ 1 cup

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

3 tablespoons

2 tablespoons

1 tablespoons

Cracked wheat
(burghul)

3 tablespoons

2 tablespoons

1 tablespoon

Tandaco yeast

2 teaspoons

2 teaspoons

1 teaspoons

ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER

Sunflower Seeds

cup

3 cup

cup

SETTING: WHOLE WHEAT - LIGHT/MEDIUM/DARK/RAPID

RYE & CARAWAY BREAD

INGREDIENTS

1.25Kg

1Kg

750g

Water

470ml

415ml

300ml

Olive oil

2 tablespoons

1 tablespoons

1 tablespoon

Treacle

3 tablespoons

2 tablespoons

1 tablespoons

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Rye flour

275g/ 1 cups

225g/ 1 cups

150g/ 1 cup

Bread flour

400g/ 2 3 cups

375g/ 2 cups

300g/ 2 cups

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

3 tablespoons

2 tablespoons

1 tablespoons

Caraway seeds

1 tablespoon

3 teaspoons

2 teaspoons

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

R18

1 teaspoons

Flavoured Wholemeal Bread continued

SWEDISH LIMPA BREAD
INGREDIENTS

1.25Kg

1Kg

750g

Water

445ml

400ml

320ml

Olive oil

3 tablespoons

2 tablespoons

1 tablespoons

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Brown sugar

3 tablespoons

2 tablespoons

1 tablespoon

Bread flour

525g/ 3 cups

450g/ 3 cups

300g/ 2 cups

Rye flour

190g/ 1 4 cups

150g/ 1 cup

110g/ cup

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

2 tablespoons

2 tablespoons

1 tablespoons

Grated orange rind

2 tablespoons

2 tablespoons

1 tablespoons

Caraway seeds

3 teaspoons

3 teaspoons

2 teaspoons

Fennel seeds

2 teaspoons

2 teaspoons

1 teaspoons

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

1 teaspoons

WHOLEWHEAT DATE & NUT BREAD

INGREDIENTS

1.25Kg

1Kg

750g

Water

440ml

390ml

295ml

Olive oil

2 tablespoons

2 tablespoons

1 tablespoons

Salt

2 teaspoons

1 teaspoons

1 teaspoon

Brown sugar

3 tablespoons

2 tablespoons

1 tablespoon

Wholemeal plain flour

450g/ 3 cups

350g/ 213 cups

300g/ 2 cups

Bread flour

250g/ 123 cups

250g/ 123 cups

110g/ cup

Bread improver

1 teaspoon

teaspoon

teaspoon

Milk powder

3 tablespoons

2 tablespoons

1 tablespoons

Tandaco yeast

2 teaspoons

2 teaspoons

1 teaspoons

ADD AT THE BEEPS OR TO THE FRUIT & NUT DISPENSER

Dates, chopped

cup

3 cup

cup

Pecans, chopped
cup
3 cup
SETTING: WHOLE WHEAT - LIGHT/MEDIUM/DARK/RAPID

cup

1
1

R19

Dough
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy.

Procedure
. 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 DOUGH BREAD setting.
5. Press START/PAUSE to commence operation.
6. At the end of the setting, press STOP. Remove bread pan from the baking chamber and remove dough from the bread pan. Dough is now
ready for hand shaping, rising and baking.
7. Turn out the dough onto a lightly floured surface and knead for 1 minute by hand to a well-rounded form. Shape the dough following the
recipe instructions.

SEQUENCE FOR DOUGH-BREAD SETTING:

Knead 1

Knead 2

Rise 1

Rising Temp

Total Time

5min

25min

60min

32C

1hr 30min

BREAD ROLLS
ROSETTA ROLLS

INGREDIENTS
Water

310ml

INGREDIENTS

Oil

2 tablespoons

Water

310ml

Salt

1 teaspoon

Oil

3 tablespoons

Sugar

2 tablespoons

Salt

1 teaspoon

Bread flour

600g/ 4 cups

Sugar

1 tablespoon

Eggs (60g)

Bread flour

600g/ 4 cups

Tandaco yeast

2 teaspoons

GLAZE:
Milk
SETTING: DOUGH BREAD

2 teaspoons

2 tablespoons

Handshaping procedure

Handshaping procedure
. Divide dough into 12 equal pieces. Knead each piece and shape
into rounds.

2. Place rounds close together on a lightly greased baking tray.

2. Place rounds, 5cm apart, onto lightly greased baking trays. Use
a 2.5cm round cutter to press a 1cm indentation into the top of
each round. Use a sharp knife to slice 6 evenly spaced, 1cm cuts
round the sides of the round.

3. Cover rounds loosely with lightly greased plastic wrap and stand
in a warm area for 30 minutes or until doubled in size.

3. Cover rounds loosely with lightly greased plastic wrap and stand
in a warm area for 60 minutes or until doubled in size.

4. Remove plastic wrap, brush tops of rounds with milk.

4. Remove plastic wrap, brush tops of rounds with milk and sift a
fine layer of flour over top of rounds, if desired.

. Divide dough into 16 equal pieces. Knead each piece and shape
into rounds.

5. Bake in preheated oven at 200C for 12-15 minutes or until

cooked and golden brown.

R20

Tandaco yeast
SETTING: DOUGH BREAD

5. Bake in preheated oven at 180C for 20-30 minutes or until

cooked when tested.

Dough continued
STICKY CINNAMON ROLLS

WHOLEWHEAT HONEY ROLLS

INGREDIENTS

INGREDIENTS

Water

285ml

Water

310ml

Salt

1 teaspoon

Oil

2 tablespoons

Sugar

2 teaspoons

Salt

1 teaspoon

Bread flour

600g/ 4 cups

Honey

3 tablespoons

Eggs (60g)

Wholemeal plain flour

600g/ 4 cups

Butter, softened & chopped

60g/ 3 tablespoons

Tandaco yeast

3 teaspoons

FILLING

Tandaco yeast
SETTING: DOUGH BREAD

2 teaspoons

Handshaping procedure

Butter melted

3 tablespoons

Brown sugar

4 tablespoons

. Divide dough into 12 equal pieces. Knead each piece and shape
into rounds.

Pecans, finely chopped

70g/ cup

2. Place rounds close together on a lightly greased baking tray.

1 tablespoons

3. Cover rounds loosely with lightly greased plastic wrap and stand
in a warm area for
50-60 minutes or until doubled in size.

Ground cinnamon
SETTING: DOUGH BREAD

Handshaping procedure
. Roll dough into a 40cm 40cm square. Brush dough with half
of the melted butter. Sprinkle with combined sugar, pecans and
cinnamon.

4. Remove plastic wrap, brush tops of rounds with milk.

5. Bake in preheated oven at 200C for 12-15 minutes or until
cooked and golden brown.

DOUGHNUTS

2. Drizzle remaining butter over sugar mixture. Roll up width-wise

and cut into 2cm thick slices.

INGREDIENTS

3. Place 5cm apart, on a lightly greased baking tray. Cover loosely

with lightly greased plastic wrap and stand in a warm area for 20
minutes or until doubled in size. Remove plastic wrap.

Water

300ml

Butter, melted

80g/13 cup

Eggs (60g)

Salt

1 teaspoons

Sugar

3 tablespoons

Bread flour

600g/ 4 cups

Tandaco yeast

2 teaspoons

4. Bake in preheated oven at 180C for 25-30 minutes or until

golden brown. Brush with GELATINE GLAZE (recipe on page R40)
whilst still hot, then drizzle with VANILLA GLAZE (recipe on page
R40).

TO COMPLETE
Strawberry jam

3 cup

Vegetable oil, for deep frying

Sugar
Ground cinnamon
SETTING: DOUGH BREAD

3 cup

1 tablespoon

Handshaping procedure
. Roll dough out to 1cm thickness. Cut into 5.5cm rounds.
2. Place a teaspoon jam on half the rounds, top with remaining
rounds. Press edges together with fingers and place onto greased
trays. Cover loosely with lightly greased plastic wrap and stand in
a warm area until doubled in size. Remove wrap
3. Cook doughnuts, in hot oil, a few at a time until golden brown
and cooked through. Drain on absorbent paper then toss in
combined sugar and cinnamon.

R21

Dough continued
HOT CROSS BUNS

CARAMEL CHELSEA BUNS

INGREDIENTS

INGREDIENTS
Full cream milk, scalded and
cooled

350ml

2 teaspoons

Salt

1 teaspoon

Brown sugar

3 tablespoons

Sugar

2 tablespoons

Bread flour

600g/ 4 cups

Bread flour

600g/ 4 cups

Milk powder

3 tablespoons

Mixed spice

1 teaspoons

Ground mixed spice

1 tablespoon

Grated orange rind

2 teaspoons

Ground cinnamon

1 tablespoon

Tandaco yeast

2 teaspoons

Egg (60g), lightly beaten

Tandaco yeast

3 teaspoons

Water

340ml

Oil

2 tablespoons

Salt

ADD AT THE BEEPS

Sultanas
Mixed peel or dried apricots,
chopped
SETTING: DOUGH BREAD
BATTER FOR CROSSES
Water
Plain flour

1 cups
cup

2 tablespoons
40g/ cup

Melted butter

20g/1 tablespoon

Bottled Caramel Fudge Sauce

cup

Sultanas

cup

Chopped walnuts
SETTING: DOUGH BREAD

cup

Handshaping procedure

Handshaping procedure

. Divide dough into 18 pieces and shape into rounds. Place rounds
close together on a lightly greased baking tray.

. 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. Cover loosely with lightly greased plastic wrap and leave to stand
in a warm area for 20 minutes or until doubled in size.
3. Blend Cross batter ingredients to make a smooth batter. Spoon
into a piping bag fitted with a small piping nozzle.
4. Remove plastic wrap and pipe a cross onto each bun.
5. Bake in preheated oven at 190C for 15-20 minutes or until
golden brown.
6. Slide buns from baking tray onto a wire rack. If desired, brush
HOT CROSS BUN GLAZE (recipe page R40) over hot buns. Stand
5-10 minutes before serving.

R22

TO COMPLETE

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).

Dough continued
APPLE TWIST

STOLLEN
INGREDIENTS

INGREDIENTS
Water

250ml

Milk

125ml

Salt

2 teaspoons

Water

125ml

Sugar

3 tablespoons

Melted butter

60g/ 3 tablespoons

Bread flour

600g/ 4 cups

Salt

1 teaspoon

Eggs (60g)

Castor sugar

3 tablespoons

Butter, chopped

60g/ 3 tablespoons

Bread flour

600g/ 4 cups

Tandaco yeast

2 teaspoons

Grated orange rind

1 teaspoon

Egg (60g), lightly beaten

1
2 teaspoons

FILLING
Canned pie apple

300g

Tandaco yeast

Mixed dried fruit

3 cup

TO COMPLETE

3 cup

Raisins

cup

Sultanas

3 tablespoons

Glace cherries

3 tablespoons

Desiccated coconut
SETTING: DOUGH BREAD

Handshaping procedure

Mixed peel

2 tablespoons

. Roll dough out into a 30cm 50cm rectangle. Cut into 4 strips
lengthwise.

Slivered almonds

3 tablespoons

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.

Brandy

2 tablespoons

Melted butter

2 tablespoons

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.

Icing sugar
SETTING: DOUGH BREAD

3 tablespoons

Handshaping procedure
. 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.

R23

Pizza Dough
The Pizza Dough setting is suitable for all your favourite pizza and focaccia recipes.
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy.

Procedure
. 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 DOUGH PIZZA setting.
5. Press START/PAUSE to commence operation.
6. At the end of the setting, press STOP.
7. Remove bread pan from the baking chamber and remove pizza dough which is now ready for hand shaping and baking.
8. Turn the dough out onto a lightly floured surface and knead for 1 minute by hand to a well-rounded form. Shape the dough following the
recipe instructions.

SEQUENCE FOR DOUGH-PIZZA SETTING:

KNEAD 1

KNEAD 2

RISE 1

RISE TEMP

TOTAL TIME

5min

15min

30min

32C

50min

PIZZA DOUGH
FOCACCIA

INGREDIENTS
Water

200ml

INGREDIENTS

Olive oil

1 tablespoon

Water

250ml

Salt

1 teaspoon

Olive oil

2 tablespoons

Bread flour

375g/ 2 cups

Salt

1 teaspoon

1 teaspoons

Sugar

2 teaspoons

Bread flour

450g/ 3 cups

Tandaco yeast
SETTING: DOUGH PIZZA

Suggested toppings
Tomato paste, mushrooms, capsicums, onions, tomatoes, capers,
pineapple pieces, olives, herbs, salami, ham, anchovies, sardines,
cheese (i.e. grated mozzarella, Parmesan).

Handshaping procedure
. Roll dough on a lightly floured surface into a 25cm round for a
thick based pizza or into 2 20cm rounds for a thinner based
pizza.
2. Place onto a lightly greased baking tray. Spread or sprinkle pizza
with selected toppings.
3. Bake in a preheated oven at 200C for 12-15 minutes or until
base is cooked and topping heated through.

Tandaco yeast
SETTING: DOUGH PIZZA

2 teaspoons

TOPPING
Olive oil

cup

Rock salt

cup

Black olives, sliced

3 cup

Handshaping procedure
For a thick Focaccia:
. Press dough into a lightly greased
19cm 29cm lamington pan.
2. Cover loosely with lightly greased plastic wrap and stand in a
warm area for 30 minutes or until doubled in size.
3. Remove plastic wrap, brush dough with olive oil and sprinkle with
rock salt and olives.
4. Bake in a preheated oven at 200C for 30-35 minutes or until
golden brown.
For a thin Focaccia:
. Roll dough on a lightly greased baking tray
until 2cm thick. Prepare as for a thick Focaccia.

R24

Pizza Dough continued

CALZONE
INGREDIENTS
Water

240ml

Olive oil

2 tablespoons

Salt

1 teaspoon

Wholemeal flour

150g/ 1 cup

Bread flour

300g/ 2 cups

Tandaco yeast
2 teaspoons
SETTING: DOUGH PIZZA
Suggested fillings:
Sun-dried tomato pesto, roasted red, yellow and green capsicum,
marinated eggplant or sliced mushroom.
Anchovy fillets, prawns, sliced salami, ham, bacon, turkey or
chicken.
Grated cheddar, mozzarella, Parmesan or sliced Camembert, brie
or fetta cheeses.

Handshaping procedure
. Divide dough into 8 equal pieces. Roll each piece into a circle
15cm across.
2. Cover half of each circle with selected fillings, leaving a rim
around the edge.
3. Brush edges with water, then fold the uncovered half over the
covered half and seal the edges.
4. Place onto lightly greased baking trays. Use a sharp knife to
make a small slit in the top of each calzone.
5. Bake in a preheated oven at 200C for 15-20 minutes or until
cooked and golden brown.

R25

Pasta Dough
Make fresh home-made Pasta to serve with your favourite pasta sauces.
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy.

Procedure:
. 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 DOUGH PASTA setting.
5. Press START/PAUSE to commence operation.
6. At the end of the setting, press STOP. Remove bread pan from the bread machine and remove the pasta dough which is now ready for
hand shaping or placing through a Pasta Extruder.
7. Turn the dough out onto a lightly floured surface and knead for 1 minute by hand to a well-rounded form. Shape the dough following the
recipe instructions.

SEQUENCE FOR DOUGH-PASTA SETTING

KNEAD 1

KNEAD 2

KNEAD 3

REST

KNEAD 4

REST TEMP

TOTAL TIME

1min

2min

5min

1min

5min

32C

14min

PASTA DOUGH

LAMB & CORIANDER RAVIOLI

INGREDIENTS

INGREDIENTS

Water

220ml

Pasta dough

Olive oil

1 tablespoon

FILLING:

Salt

1 teaspoons

Lean lamb mince

150g

Plain flour

300g/ 2 cups

Freshly minced garlic

1 teaspoon

Semolina
SETTING: DOUGH PASTA

170g/ 1 cup

Parmesan cheese

1 tablespoon

Finely chopped fresh coriander

1 teaspoon

Ground nutmeg

teaspoon

Freshly ground black pepper

teaspoon

EGG PASTA DOUGH

INGREDIENTS

1 quantity

Eggs (60g), lightly beaten

Olive oil

1 tablespoon

Salt

1 teaspoon

. Divide into two equal portions. Roll out each portion to a square
approximately 30cm 30cm.

Plain flour

300g/ 2 cups

2. Place filling ingredients in a mixing bowl, mix well to combine.

170g/ 1 cup

3. Place teaspoons of filling 5cm apart over one of the pasta

squares. Brush edges and between filling lightly with water and
top with remaining pasta square. Press firmly between fillings
and along edges and cut into squares using a pastry wheel.
Sprinkle ravioli with a little flour.

Semolina
SETTING: DOUGH PASTA

Handshaping procedure

4. Cook ravioli in boiling water (several at a time) in a large

saucepan for 5 minutes, or until just tender. Drain well, then
serve with your favourite pasta sauce.

R26

Pasta Dough continued

GRISSINI (ITALIAN BREAD STICKS)
Ideal to serve with soup, dips and fresh pasta dishes.
INGREDIENTS
Full cream milk, scalded

300ml

Butter

60g/3 tablespoons

Castor sugar

1 tablespoon

Salt

1 teaspoon

Bread flour

600g/ 4 cups

Tandaco yeast
SETTING: DOUGH PASTA

2 teaspoons

Handshaping procedure
. Combine hot milk, butter and castor sugar. Stir until sugar is
dissolved. Let stand until milk is cool.
2. Place milk mixture, salt, bread flour and yeast into bread pan.
3. Follow steps 2 to 5 in the procedure on page R26.
4. At the end of the setting, press STOP. Remove the bread pan from
the bread machine. Remove dough.
5. Divide dough into 20 equal portions for thicker bread sticks or 40
equal portions for thinner, crisper bread sticks.
6. Roll each portion on a lightly floured surface to about 25cm in
length.
7. Place sticks on a lightly greased baking trays 3cm apart. Cover
with lightly greased plastic wrap. Leave in a warm place 20-30
minutes. Remove plastic wrap.
8. Brush sticks with Egg Glaze (Page R40) and sprinkle with rock
salt or sesame seeds if desired.
9. Bake in a preheated 220C oven for 15-20 minutes or until crisp
and golden brown.

R27

Gluten Free Bread

Breville has understood the special needs and dietary requirement of our customers since our original bread machine was launched in 1995.
Breville continues with the tradition with the introduction of a dedicated Gluten Free Bread Setting in the Breville ikon Bakers Oven.
Your Breville ikon Bakers Oven will make delicious gluten free bread with ease. The following recipes have been developed without any
grains or ingredients that contain gluten, so are suitable for people with specific food allergies or intolerances.
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy. The weight
of the gluten free bread will be heavier than wheat bread, due to the ingredient properties.
Making gluten free bread is different from traditional bread making, therefore it is important to carefully read the following information.
Always see the ingredients specified in recipes for successful gluten free baking.
Ensure that the flour is gluten free. Buy it from a reliable source to ensure freshness.
Check with the yeast manufacturer to ensure that the yeast is gluten free. Only use active dry yeast when making these recipes.
Ensure that the vinegar used is gluten free. Vinegar helps strengthen the dough.
Guar Gum is a powdery substance with a similar function to Xanthan Gum. It is high in fibre and can sometimes have a laxative effect on
people with sensitive digestive systems. Guar gum is food additive 412.
Xanthan Gum is a fine creamy white powder, and acts as a substitute for gluten and gives structure to the bread so that the dough will
rise. Xanthan Gum is food additive number 415.
Lactose Intolerance the milk powder may be substituted with a soy milk powder but may result in a heavier loaf. Coconut milk powder
can also be used as a substitute and will give a pleasant flavour.
Follow the directions for each recipe carefully. The preparation of gluten free bread is different from automatic bread making. The Preset
Timer cannot be used when making these recipes.

Procedure
. Mix liquid ingredients together in a small bowl. (Do not use electric mixer, as this will aerate the mixture).
2. Mix dry ingredients together in a large bowl. Using a pliable spatula, combine liquid and dry ingredients. Mix to a soft dough ensuring all
ingredients are well combined. Fold in additions if applicable.
3. Spoon dough into bread pan, pressing down with a spatula after each spoonful, to eliminate air bubbles. Insert bread pan into baking
chamber.
4. Press SELECT to access GLUTEN FREE setting.
5. Press LOAF SIZE to 1000g if required.
6. Press START/PAUSE to commence operation.
7. At the end of the setting, press STOP.
8. Remove bread from bread machine and bread pan. Cool bread on a rack.
To achieve a well-risen and well-baked loaf, check the dough when mixing. If it appears too dry add 1-2 teaspoons of water extra,
if it appears too runny check that the correct amount of Guar or Xanthan gum has been added, otherwise add 1-2 tablespoons rice
flour extra.

R28

Gluten Free Bread continued

SEQUENCE FOR GLUTEN FREE SETTING:
SIZE

KNEAD 1 KNEAD 2

RISE 1

PUNCH
DOWN

RISE 2

SHAPING

RISE 3

BAKE
TIME

BAKE
TEMP

TOTAL
TIME

1Kg

3 min

17min

50min

10sec

49min 50sec

50min

135C

2hrs
50mins

1.25Kg

3 min

17min

50min

10sec

49min 50sec

55min

135C

2hrs
55mins

Selection of the 750g size, CRUST and the RAPID function is not available on this setting.

GLUTEN FREE COUNTRY STYLE BREAD

GLUTEN FREE WHOLESOME SEED BREAD

LIQUID
INGREDIENTS

1.25kg

1kg

LIQUID
INGREDIENTS

1.25kg

1kg

Water

400ml

300ml

Water

400ml

300ml

Olive oil

3 tablespoons

2 tablespoons

Olive oil

3 tablespoons

2 tablespoons

Eggs (60g)

Vinegar

1 teaspoon

teaspoon

Eggs (60g)

Vinegar

1 teaspoon

teaspoon

White rice flour

320g/ 2 cups

240g/ 1 cups

DRY INGREDIENTS

DRY INGREDIENTS

White rice flour

320g/ 2 cups

240g/ 1 cups

Potato flour

220g/ 1 cup

170g/ 1 cup

Soy flour

50g/13 cup

40g/ cup

Potato flour

220g/ 1 cups

170g/ 1 cup

Tapioca flour
(arrowroot)

75g/ cup

55g/13 cup

Soy flour

50g/ 13 cup

40g/ cup

Sugar

cup

2 tablespoons

Tapioca flour
(arrowroot)

75g/ cup

55g/ 13 cup

Salt

1 teaspoons

1 teaspoon

Dark brown sugar

cup

2 tablespoons

Milk powder

cup

3 cup

Salt

1 teaspoons

1 teaspoon

Guar or Xanthan gum 1 tablespoon

3 teaspoons

Milk powder

cup

Tandaco yeast

1 teaspoons

Guar or Xanthan gum

1 tablespoon

3 teaspoons

LSA Mix (linseed,

sunflower seeds and
ground almonds)

cup

2 tablespoons

Caraway or cumin
seeds

2 tablespoons

1 tablespoons

Tandaco yeast

2 teaspoons

1 teaspoons

2 teaspoons

SETTING: GLUTEN FREE

3 cup

SETTING: GLUTEN FREE

R29

Gluten Free Bread continued

GLUTEN FREE SPICY SULTANA BREAD

GLUTEN FREE CHEESY CHEDDAR BREAD

LIQUID
INGREDIENTS
Water

1.25kg

1kg

LIQUID
INGREDIENTS

1.25kg

1kg

400ml

300ml

Water

400ml

300ml

Olive oil

3 tablespoons

2 tablespoons

Olive oil

1 tablespoons

1 tablespoon

Eggs (60g)

Eggs (60g)

Vinegar

1 teaspoon

teaspoon

Vinegar

1 teaspoon

teaspoon

White rice flour

320g/ 2 cups

240g/ 1 cups

Potato flour

220g/ 1 cup

170g/ 1 cup

White rice flour

320g/ 2 cups

240g/ 1 cups

Soy flour

50g/ 13 cup

40g/ cup

Potato flour

220g/ 1 cup

170g/ 1 cup

Tapioca flour
(arrowroot)

75g/ cup

55g/ 13 cup

Soy flour

50g/13 cup

40g/ cup

75g/ cup

55g/13 cup

Light brown sugar

cup

2 tablespoons

Tapioca flour
(arrowroot)

Salt

1 teaspoons

1 teaspoon

Sugar

cup

2 tablespoons

Milk powder

cup

Salt

1 teaspoons

1 teaspoon

Milk powder

cup

DRY INGREDIENTS

3 cup

Guar or Xanthan
gum

1 tablespoon

3 teaspoons

Mixed spice

2 tablespoons

1 tablespoons

Tandaco yeast

2 teaspoons

1 teaspoons

ADDITIONS
Sultanas
100g/13 cup
SETTING: GLUTEN FREE

3 cup

Guar or Xanthan gum 1 tablespoon

3 teaspoons

Mixed spice

2 tablespoons

1 tablespoons

Tandaco yeast

2 teaspoons

1 teaspoons

ADDITIONS:
75g/ cup

Variation:
Substitute sultanas with other dried fruit, chopped to a suitable size
such raisins, dates, apricots, etc.

R30

DRY INGREDIENTS

Cheddar cheese,
130g/ 1 cup
grated
SETTING: GLUTEN FREE

100g/ cup

Yeast Free Bread

Yeast Free Bread is a simple bread and is made using baking powder as the main raising agent (it does not have to be the same strength
as yeast). The following recipes will give Damper or Muffin-Style Breads, which will be heavier in texture and not as highly risen as yeasted
breads.
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy. There will be
a weigh variance in each baked loaf in this section.
The Preset Timer cannot be used for recipes in this section, because the raising agents used in place of yeast could be prematurely
activated and prevent the loaf rising.

All ingredients must be at room temperature. Add ingredients in the order listed in the recipe.

Procedure
. Add liquid ingredients to bread pan.
2. Sift dry ingredients together and add to the bread pan. Wipe spills from the outside of the bread pan. Insert bread pan into baking chamber.
3. Press SELECT to access YEAST FREE setting.
4. Press START/PAUSE to commence operation.
5. With machine running, use a plastic spatula to scrape mixture from sides, corners and base of bread pan. After ingredients have mixed
together well, close lid and leave the bread machine to complete the program.
6. At the end of the setting, press STOP.
7. Remove bread from the bread machine and bread pan. Cool bread on rack.

SEQUENCE FOR YEAST FREE SETTING:

KNEAD 1

KNEAD 2

KNEAD 3

REST

KNEAD 4

KNEAD 5

BAKE TIME

BAKE TEMP

TOTAL TIME

1min

3min

2min

1min

1min

2min

80min

117C

1hr 30min

DAMPER

POLENTA & CAPSICUM BREAD

LIQUID INGREDIENTS

LIQUID INGREDIENTS

Oil

2 tablespoons

Olive oil

2 tablespoons

Water

390ml

Eggs (60g)

Water

250ml

DRY INGREDIENTS
Bread flour

600g/ 4 cups

DRY INGREDIENTS

Milk powder

2 tablespoons

Self-raising flour

375g/ 2 cups

Salt

1 teaspoon

Sugar

2 tablespoons

Sugar

1 tablespoon

Polenta

170g/ 1 cup

6 teaspoons

ADD TO THE FRUIT & NUT DISPENSER

Baking Powder
SETTING: YEAST FREE

Capsicum, finely chopped

SETTING: YEAST FREE

PREMIX DAMPER

55g/ 13 cup

LIQUID INGREDIENTS
Oil

1 tablespoon

Water

350ml

DRY INGREDIENTS
White bread mix
Baking Powder
SETTING: YEAST FREE

600g/ 4 cups
6 teaspoons
R31

Yeast Free Bread continued

CHEESY BUTTERMILK BREAD

BANANA & PECAN MUFFIN BREAD

LIQUID INGREDIENTS

LIQUID INGREDIENTS

Butter, melted

1 tablespoon

Butter, melted

3 tablespoons

Egg (60g)

Eggs (60g)

Buttermilk

500ml

Milk

80ml

Mashed banana

380g/ 1 cup

DRY INGREDIENTS
Bread flour

600g/ 4 cups

DRY INGREDIENTS

Salt

teaspoon

Bread flour

340g/ 2 cups

Grain mustard

1 tablespoon

Brown sugar

250g/ 1 cup

Bi-carbonate of soda

1 teaspoon

Salt

teaspoon

Baking Powder

2 teaspoons

Baking powder

2 teaspoons

Bi-carbonate of soda

teaspoon

ADD TO THE FRUIT & NUT DISPENSER

Cheddar cheese, grated
SETTING: YEAST FREE

65g/ cup

Pecans, chopped
SETTING: YEAST FREE

LEMON & RAISIN BREAD

LIQUID INGREDIENTS
Olive oil

3 tablespoons

Eggs (60g)

Buttermilk

400ml

DRY INGREDIENTS
Bread flour

525g/ 3 cups

Sugar

250g/ 1 cup

Grated lemon rind

1 tablespoon

Bi-carbonate of soda

2 teaspoons

ADD TO THE FRUIT & NUT DISPENSER

Raisins, halved
SETTING: YEAST FREE

75g/ cup

EGGLESS CARAWAY & DATE BREAD

LIQUID INGREDIENTS
Butter, melted

3 tablespoons

Milk

360ml

DRY INGREDIENTS
Self-raising flour

525g/ 3 cups

Sugar

185g/ cup

Salt

1 teaspoons

Caraway seeds

2 teaspoons

Bi-carbonate of soda

teaspoon

ADD TO THE FRUIT & NUT DISPENSER

Dates, chopped
SETTING: YEAST FREE

R32

ADD TO THE FRUIT & NUT DISPENSER

80g/ cup

70g/ cup

Manual Set Recipe

Panettone is an Italian, festival bread rich in fruit and flavour. Brush with Citrus Glaze (page R40) for additional appeal.

PANETTONE
INGREDIENTS
Water

125ml

Butter

60g/3 tablespoons

Eggs (60g), lightly beaten

Vanilla essence

1 teaspoon

Almond essence

teaspoon

Sugar

1 tablespoon

Salt

1 teaspoon

Bread flour

600g/ 4 cups

Bread improver

1 teaspoon

Tandaco yeast

2 teaspoons

ADD AT THE BEEPS

Raisins

cup

Sultanas

cup

Currants

cup

Mixed peel

2 tablespoons

Procedure
. 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 MANUAL SET (LCD Screen shows total time for last recipe programmed and NUTS selected).
5. Press MANUAL SET (LCD Screen shows PREHEAT use arrows to change time to 0).
6. Press MANUAL SET (LCD Screen shows KNEAD 1 use arrows to change to 5).
7. Press MANUAL SET (LCD Screen shows KNEAD 2 use arrows to change to 25).
8. Press MANUAL SET (LCD Screen shows RISE 1 use arrows to change to 60).
9. Press MANUAL SET (LCD Screen shows PUNCH DOWN use arrows to change to :15).
0. Press MANUAL SET (LCD Screen shows RISE 2 use arrows to change to 0).
. Press MANUAL SET (LCD Screen shows SHAPING use arrows to change to :0).
2. Press MANUAL SET (LCD Screen shows RISE 3 use arrows to change to 60).
3. Press MANUAL SET (LCD Screen shows BAKE use arrows to change to 60).
4. Press MANUAL SET (LCD Screen shows NUTS YES or No use arrows to change to NO).
5. Press MANUAL SET (LCD Screen shows C use arrows to change temperature to 115C).
6. Press MANUAL SET (LCD Screen shows total time for this recipe 3:30 and NUTS NO. The word SET appears in the lower right-hand side
corner).
7. Press the BEEPER button (to add the fruit manually when the beeps sound in KNEAD 2)
8. Press START/PAUSE to commence operation.
9. At the end of the setting, press STOP. Remove Panettone from the bread machine and bread pan. Cool bread on rack.

R33

Prepackaged Bread Mixes

These convenient BREAD MIXES are available nationally in supermarkets and at some bulk outlets. They are available in various sized
packaging and should not be confused with BREAD FLOUR.
Bread mixes contain high protein bread flour, sugar, salt, milk powder, oil and other ingredients such as bread improvers. Usually only the
addition of water and yeast is necessary, however some results are improved by adding extra oil.
All the recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales). The weight of the
bread from this section may vary compared to settings used. This is due to the properties of the bread mixes. Recipes were tested with bread
mix milled just before the printing of this book.
Properties of the bread mixes can alter on a seasonal or storage basis, so it may be necessary to adjust the water and flour ratio.
So check the dough in the first ten minutes of kneading by opening the lid if the dough is too dry add 1-2 teaspoons of water
extra if the dough is too sticky add 1-2 tablespoons of bread mix extra. The dough should be forming into a smooth round ball. If
a brand of bread mix is not listed in this book, use one of the corresponding type of bread mix recipes.

Procedure
. 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 setting as listed in the following recipes.
5. Press LOAF SIZE to 1000g or 750g setting if required.
6. Press CRUST to select DARK, LIGHT or RAPID setting 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 a rack.

R34

Prepackaged Bread Mixes continued

WHITE PREPACKAGED BREAD MIX RECIPES
DEFIANCE WHITE BREAD MIX
INGREDIENTS

1.25Kg

1Kg

750g

Water

500ml

400ml

300ml

Bread Mix

750g/ 5 cups

600g/ 4 cups

500g/ 3 cups

2 teaspoons

1 teaspoons

Defiance yeast
2 teaspoons
SETTING: BASIC: LIGHT/MEDIUM/DARK/RAPID

DEFIANCE CRUSTY WHITE BREAD MIX

INGREDIENTS

1.25Kg

1Kg

750g

Water

450ml

350ml

300ml

Bread Mix

750g/ 5 cups

600g/ 4 cups

500g/ 3 cups

2 teaspoons

1 teaspoons

Defiance Yeast
2 teaspoons
SETTING: BASIC: LIGHT/MEDIUM/DARK/RAPID

LAUCKE CRUSTY WHITE BREAD MIX

INGREDIENTS

1.25Kg

1Kg

750g

Water

500ml

415ml

310ml

Bread Mix

750g/ 5 cups

600g/ 4 cups

450g/ 3 cups

2 teaspoons

1 teaspoons

1 teaspoons

Laucke Yeast
SETTING: FRENCH

LAUCKE SUPER SOFT WHITE BREAD MIX

INGREDIENTS

1.25Kg

1Kg

750g

Water

500ml

400ml

300ml

Bread Mix

750g/ 5 cups

600g/ 4 cups

450g/ 3 cups

2 teaspoons

1 teaspoons

1 teaspoons

Laucke Yeast
SETTING: FRENCH

KITCHEN COLLECTION WHITE BREAD MIX

INGREDIENTS

1.25Kg

1Kg

750g

Water

400ml

350ml

300ml

Bread Mix

750g/ 5 cups

600g/ 4 cups

500g/ 313 cups

2 teaspoons

2 teaspoons

Kitchen Collection Yeast 2 teaspoons

SETTING: BASIC: LIGHT/MEDIUM/ DARK/RAPID

R35

Prepackaged Bread Mixes continued

GRAIN PREPACKAGED BREAD MIXES
DEFIANCE GRAIN BREAD MIX
INGREDIENTS

1.25Kg

1Kg

750g

Water

450ml

375ml

320ml

Bread Mix

750g/ 5 cups

600g/ 4 cups

500g/ 313 cups

Defiance yeast
2 teaspoons
2 teaspoons
SETTING: WHOLEWHEAT LIGHT/MEDIUM/DARK/RAPID

1 teaspoons

LAUCKE MULTIGRAIN SOY & LINSEED BREAD MIX

INGREDIENTS

1.25Kg

1Kg

750g

Water

525ml

430ml

320ml

Bread Mix

750g/ 5 cups

600g/ 4 cups

450g/ 3 cups

2 teaspoons

1 teaspoons

1 teaspoons

Laucke yeast
SETTING: FRENCH

LAUCKE GERMAN GRAIN BREAD MIX

INGREDIENTS

1.25Kg

1Kg

750g

Water

550ml

460ml

300ml

Bread Mix

750g/ 5 cups

600g/ 4 cups

450g/ 3 cups

2 teaspoons

1 teaspoons

1 teaspoons

Laucke yeast
SETTING: FRENCH

KITCHEN COLLECTION GRAIN BREAD MIX

INGREDIENTS

1.25Kg

1Kg

750g

Water

420ml

350ml

310ml

Bread Mix

750g/ 5 cups

600g/ 4 cups

500g/ 313 cups

Kitchen Collection Yeast 2 teaspoons

2 teaspoons
SETTING: WHOLEWHEAT LIGHT/MEDIUM/DARK/RAPID

2 teaspoons

KITCHEN COLLECTION SOY AND LINSEED BREAD MIX

INGREDIENTS

1.25Kg

1Kg

750g

Water

450ml

360ml

310ml

Bread Mix

750g/ 5 cups

600g/ 4 cups

500g/ 313 cups

Kitchen Collection Yeast 2 teaspoons

2 teaspoons
SETTING: WHOLEWHEAT LIGHT, MEDIUM, DARK OR RAPID

R36

2 teaspoons

Prepackaged Bread Mixes continued

WHOLEMEAL PREPACKAGED BREAD MIXES
LAUCKE BIO-FORT GOLDEN WHOLEMEAL BREAD MIX
INGREDIENTS

1.25Kg

1Kg

750g

Water

540ml

445ml

330ml

Bread Mix

750g/ 5 cups

600g/ 4 cups

450g/ 3 cups

2 teaspoons

1 teaspoons

1 teaspoons

Laucke yeast
SETTING: FRENCH

KITCHEN COLLECTION WHOLEMEAL BREAD MIX

INGREDIENTS

1.25Kg

1Kg

750g

Water

410ml

350ml

290ml

Bread Mix

750g/ 5 cups

600g/ 4 cups

450g/ 3 cups

Kitchen Collection Yeast 2 teaspoons

2 teaspoons
SETTING: WHOLEWHEAT LIGHT/MEDIUM/DARK/RAPID

1 teaspoons

RYE PREPACKAGED BREAD MIXES

LAUCKE BAROSSA SOURDOUGH RYE BREAD MIX
INGREDIENTS

1.25Kg

1Kg

750g

Water

550ml

480ml

330ml

Bread Mix

750g/ 5 cups

600g/ 4 cups

450g/ 3 cups

2 teaspoons

1 teaspoons

1 teaspoons

Laucke yeast
SETTING: FRENCH

To glaze the loaf or add seeds on top Refer to Glazes Page R40.

R37

Just Jam
If you love the taste of freshly baked bread youll love the taste and flavour of home-made jam using the ikon Bakers Oven.

FOR BEST RESULTS:

Always use the exact amounts of sugar, fruits and Jam Setta. Do not reduce sugar or use substitutes.
Use only fresh, ripe fruit for best flavour and natural pectin level.
Remove stems, seeds or pips from fruit before slicing.
Fruit can be chopped with a food processor, using a pulse action.
Do not puree fruit. Jam should contain small pieces of fruit.
Recipes should not exceed 4 cups. Weigh fruit after slicing.
The gel, texture, flavour, aroma and colour of the cooled jam may vary when compared to commercially made jams. The natural pectin,
ripeness, juiciness, etc. of the fruit used will influence the finished product.
Due to the natural pectin of some fruits, if the jam appears to be thickening before the total cooking time has elapsed and no further
cooking is required, press the STOP button then complete the bottling process.
Jam Setta is a jam setting mixture that contains pectin, a naturally occurring substance found in fresh fruit and when cooked produces
a gel. The addition of Jam Setta in our recipes ensures a thicker setting occurs. This product is available at most supermarkets in 50g
sachets.
The Preset Timer cannot be used for jam recipes.
All the recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy.

Procedure:
. With the standard kneading blade in position inside the bread pan, add the ingredients to the bread pan.
2. Wipe spills away from the outside of the bread pan.
3. Insert bread pan into position inside the baking chamber and close the lid.
4. Press SELECT to access the JAM setting.
5. Press START/PAUSE to commence operation. The bread machine will preheat (LCD Screen will show PREHEAT) for 15 minutes before
any movement occurs in the pan. After preheating, the jam will be heated and mixed for approximately 50 minutes (LCD Screen will show
BAKE). The entire setting takes 1 hour 05 minutes. The bread machine will beep when the setting is complete.
6. Press STOP.
7. Use oven mitts to remove the bread pan.
8. Pour the hot jam into warm, dry, sterilised jars, leaving 1.25cm, from the top of the jar. Seal immediately and label. Jam will thicken upon
cooling and storage.

SEQUENCE FOR JAM SETTING:

PREHEAT

MIX/HEAT

TOTAL TIME

15min

50min

1hr 05min

Do not use the collapsible kneading blade when making jam.

R38

Just Jam continued

Preparation of Jars for Jam
Soak jars in warm water until label is easy to remove. Remove any wet cardboard liners from lids of jars. Wash jars and lids in hot, soapy
water. Rinse well in hot water, do not wipe dry. Place jars and metal lids onto an oven tray. Place into a preheated oven 100C for 15-20
minutes or until completely dry. Remove from oven using oven mitts and use immediately.
It is important that these recipes are measured accurately otherwise the ingredients may boil over, making cleaning difficult.

TWO FRUIT MARMALADE

MIXED BERRY JAM

INGREDIENTS

INGREDIENTS

Oranges, thinly sliced

425g

Lemons, thinly sliced

125g

Strawberries, hulled and

chopped

250g

Sugar

123 cups

Blackberries

125g

1 tablespoons

Raspberries

125g

Sugar

123 cups

Jam Setta
SETTING: JAM

Jam Setta
SETTING: JAM

STRAWBERRY JAM
INGREDIENTS
Strawberries, hulled and
chopped

500g

Sugar

1 3 cups

Jam Setta
SETTING: JAM

1 tablespoons

PLUM JAM

Blood plums, peeled deseeded &

600g
roughly chopped
Sugar
Jam Setta
SETTING: JAM

1 cups
1 tablespoons

TOMATO & PINEAPPLE JAM

INGREDIENTS
Tomatoes, peeled, seeded &
finely chopped

300g

Pineapple flesh, finely chopped

200g

Sugar

1 cups

Jam Setta
SETTING: JAM

1 tablespoons

KIWI FRUIT JAM

INGREDIENTS
Peaches, seeded & finely
chopped

250g

Mango flesh, finely chopped

250g

Sugar

1 cups

Kiwi fruit, peeled & sliced

500g

Sugar

1 cups

1 tablespoons

SPICED PEAR & PLUM JAM

INGREDIENTS
Pears, peeled & finely chopped

250g

Plums, deseeded & finely

chopped

250g

Sugar

1 cups

Mixed spice

teaspoon

Jam Setta
SETTING: JAM

1 tablespoons

CREATE YOUR OWN JAM RECIPES

INGREDIENTS
Chopped fruit

500g

Sugar

123 cups

Jam Setta
SETTING: JAM

INGREDIENTS

Jam Setta
SETTING: JAM

MANGO & PEACH JAM

Jam Setta
SETTING: JAM

INGREDIENTS

1 tablespoons

1 tablespoons

1 tablespoons
R39

Glazes
The following Glazes are easy and quick to prepare and will enhance the flavour of your breads.

CHOCOLATE GLAZE

GELATINE GLAZE

2 tablespoons butter or margarine, melted

2
3 cup icing sugar, sifted
1 tablespoon cocoa, sifted
teaspoon vanilla essence
2 tablespoons milk

3 tablespoons water
1 tablespoons sugar
3 teaspoons gelatine

HOT CROSS BUN AND BROWN BUN GLAZE

. Place ingredients into a small saucepan, stir over low heat until
sugar and gelatine dissolves. Brush over hot bread.

cup icing sugar, sifted

teaspoon allspice
teaspoon ground cinnamon
2 tablespoons water

CITRUS GLAZE
cup icing sugar, sifted
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
2 tablespoons lemon or orange rind

EGG GLAZE/SEEDS ON TOP

1 60g egg, lightly beaten
2-3 tablespoons water
Seeds (poppyseeds, linseeds, sunflower seeds, etc.)

VANILLA GLAZE

Procedure

cup icing sugar, sifted

teaspoon vanilla essence
2 tablespoons milk

. Combine egg and water until smooth. Do not whisk. Strain

through sieve if required.

Procedure:
. Combine ingredients into a small mixing bowl and stir until
smooth and thin enough to drizzle.
2. When the bread has finished baking, press STOP. Remove the
bread from ikon Bakers Oven and the bread pan. Place bread
on a rack. Brush top of loaf with glaze. Cool on rack.

R40

Procedure

2. Use the PAUSE function by pressing the START/ PAUSE button

at 15 minutes before the end of the BAKE cycle. Open the lid and
brush glaze over bread and sprinkle with seeds if desired.
3. Close the lid and press START/PAUSE to continue baking.

Notes

R41

Notes

R42

Notes

R43