
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE
SETTING | PADDLE | DESCRIPTION | CRUST COLOR | LOAF SIZE | MORE INFORMATION |
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| OPTIONS | OPTIONS |
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DOUGH- | Collapsible | This is a setting for bread doughs that are | Not applicable | Not applicable | Use the MODIFY button to see |
BREAD |
| intended to be shaped by hand into traditional |
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| the preset phase temperatures |
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| loaf shapes or in special ways - dinner rolls, round |
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| and times. Refer to ‘Using the |
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| loaves, braids, twists, bread sticks, bagels etc - |
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| MODIFY button’, page 34. |
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| then baked using the BAKE ONLY setting or in |
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| For recipes, refer to the DOUGH |
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| an oven. |
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| section, page 106 - 109. | |
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| This setting mixes ingredients, then takes the |
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| dough through the ‘knead’ phase and ‘rise 1’ |
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| phase. At the end of the cycle, the dough should be |
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| removed, shaped then allowed to rise before baking. |
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DOUGH- | Collapsible | This is a setting for pizza and focaccia doughs. | Not applicable | Not applicable | Use the MODIFY button to see |
PIZZA |
| In comparison to the |
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| the preset phase temperatures |
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| and times. Refer to ‘Using the | |
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| MODIFY button’, page 34. | |
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| as the dough does not need to become a big puffy |
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| mass that is characteristic of bread doughs. |
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| For recipes, refer to the DOUGH |
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| The only difference between pizza crust |
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| section, page 110 - 111. |
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| and focaccia is that instead of being baked |
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| immediately after shaping to make a thin, crisp |
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| pizza crust, focaccia is left to rise a second time |
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| before baking. For this reason, pizza doughs |
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| should be removed, shaped then baked, while |
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| focaccia doughs should be removed, shaped then |
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| allowed to rise before baking. |
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DOUGH- | Collapsible | This is a setting for pasta doughs. | Not applicable | Not applicable | Use the MODIFY button to see |
PASTA |
| In comparison to the |
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| the preset phase temperatures |
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| and times. Refer to ‘Using the | |
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| MODIFY button’, page 34. | |
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| setting omits the ‘rise’ phase due to the omission |
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| of yeast. At the end of the cycle, the dough |
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| For recipes, refer to the |
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| should be removed and allowed to rest at room |
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| DOUGH section, page 112 - 115. |
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| temperature before rolling and cutting. |
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BBM800XL_IB_B10_FA.indd 21 | 14/09/10 9:09 AM |