Breville BBM 600 manual Vital Ingredients

Page 18

The Vital Ingredients

FLOUR

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.

White Wheat Flour

The flour used in the bread machine should be bread or baker’s 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.

Baker’s or Bread Flour

Several brands of baker’s or bread flour are available nationally at larger supermarkets. Baker’s 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 baker’s 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.

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.

BREAD IMPROVER

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.

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.

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Contents Breville Customer Service Centre Ikon Baker’s Oven Instructions Recipes Contents Congratulations Welcome Breville recommends safety first Know your Breville ikon Baker’s Oven Power Failure Protection LCDWhole Wheat LIGHT/MEDIUM/DARK/RAPID BREAD, Dough and JAM SettingsBasic LIGHT/MEDIUM/DARK/RAPID FrenchYeast Free Using the Fruit and NUT DispenserContinental JAMUsing the Pause Function To use the Preset TimerExample Using the Bake Only Setting and the Time/Temp Button To use the Bake only settingProcedure LCD Screen ActionBeginner’s Guide to Baking Your First Loaf Select loaf size Select the settingSelect crust type Start the bread machineUnplug the bread machine Cut the breadStore the bread Metric liquid measuring jugs Weighing and MeasuringFor New Zealand customers Metric weighing scalesVital Ingredients Water JAM Setting MIXYeast EggsHints and Tips for Better Bread Making About Ingredients Questions and AnswersAbout Using the ‘PRESET TIMER’ About Baking BreadError Detection Control Panel MessagesTroubleshooting Recipe Troubleshooting ikon Baker’s OvenCheck method of weighing/measuring ingredients. Ref Care, Cleaning and Storage Easy Bake Recipes Contents SIZE/ Crust Knead Sequence for ‘BASIC’ SettingTraditional Favourites Rise Punch Shape Bake TotalSequence for ‘BASIC RAPID’ Setting Basic White BreadMilk Bread French Bread Sequence for ‘FRENCH’ SettingSequence for ‘CONTINENTAL’ Setting Continental BreadSUN-DRIED Tomato Bread Flavoured White BreadPotato & Leek Bread  ADD AT the Beeps or to the Fruit & NUT DispenserGarlic Bread Italian BreadOnion Bread Black Olive & Basil Bread Thai Coconut Curry BreadPesto & Pinenut Bread Cheese & Chive Bread Sweet Corn Bread ADD AT the Beeps Pumpkin Bread Cajun Jalapeno BreadFresh Herb & Caraway Bread Pecan & Maple Syrup Bread Sequence for ‘SWEET’ SettingFlavoured Sweet Bread Size Knead Rise Punch Shape Bake TotalApple & Spice Bread Ginger & Macadamia NUT BreadRolled Oats & Brown Sugar Bread Walnut & Coffee Bread Lemon Butter BreadCoconut & Cherry Bread Cranberry & Pistachio NUT Bread Chocolate Chip BreadApricot Almond & Cardamom Bread Not suitable for Preset Timer Fruit LoafFruit & NUT Bread Sequence for ’WHOLE WHEAT’ Setting Wholemeal BreadKnead Rise Punch Shape Bake Total Sequence for ‘WHOLE Wheat RAPID’ Setting 100% Wholemeal BreadBran Bread Flavoured Wholemeal Bread Cracked Wheat & Sunflower BreadRYE & Caraway Bread Swedish Limpa Bread Wholewheat Date & NUT BreadBread Rolls Sequence for ‘DOUGH-BREAD’ SettingDough Rosetta RollsDoughnuts Sticky Cinnamon RollsWholewheat Honey Rolls FillingHOT Cross Buns Caramel Chelsea BunsBatter for ‘CROSSES’ Apple Twist StollenPizza Dough Sequence for ‘DOUGH-PIZZA’ SettingPizza Dough FocacciaCalzone Suggested fillingsPasta Dough Sequence for ‘DOUGH-PASTA’ SettingPasta Dough EGG Pasta DoughGrissini Italian Bread Sticks Gluten Free Bread Sequence for ‘GLUTEN FREE’ Setting Gluten Free Country Style BreadGluten Free Wholesome Seed Bread Additions Gluten Free Spicy Sultana BreadGluten Free Cheesy Cheddar Bread VariationDamper Sequence for ‘YEAST FREE’ SettingYeast Free Bread Premix DamperEggless Caraway & Date Bread Cheesy Buttermilk BreadLemon & Raisin Bread Banana & Pecan Muffin BreadManual Set Recipe PanettonePrepackaged Bread Mixes White Prepackaged Bread MIX Recipes Grain Prepackaged Bread Mixes Laucke BIO-FORT Golden Wholemeal Bread MIX Wholemeal Prepackaged Bread MixesRYE Prepackaged Bread Mixes Kitchen Collection Wholemeal Bread MIXFor Best Results Sequence for ‘JAM’ SettingJust Jam Preheat MIX/HEAT Total TimePlum JAM TWO Fruit MarmaladeStrawberry JAM Tomato & Pineapple JAMGlazes R41 R42 R43