Breville Electric Bread Maker Manual

Breville Electric Bread Maker Manual

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Breville Electric Bread Maker ManualElectronic Bread Maker. InstructionsPage 3 CongratulationsAt Breville we are very safety conscious. We design and manufacture consumer products with thePage 6 Know your Breville Baker’s OvenPage 7 Know your Breville Baker’s Oven continued. The Control Panel. The Control Panel is designed to perform several functionsPage 9 Know your Breville Baker’s Oven continuedPage 10 Know your Breville Baker’s Oven continuedThe Baker’s Oven PRESET TIMER lets you wake to. Page 11 Beginner’s guide to baking your first loaf. The following instructions are to be used when making Bread or Dough recipes. Page 12 Beginner’s guide to baking your first loaf continued. Step 5: Close the lid Step 8: Start the bread machine. It. Page 13 Beginner’s guide to baking your first loaf continued. The baking cycle commences when rising cyclesStep 12: Cut the bread. Before cutting the bread, check that the. Page 15 Weighing and measuring. Baking bread is in part a science and eachFlour Wholemeal flour. Flour is the most important ingredient used for Contains all the bran, germ and. Page 17 The vital ingredients continued. Bread improver Salt. Several brands of bread improvers are available Salt is an important ingredient in. Page 18 The vital ingredients continued. Rapid Rise YeastThere products are a mixture of. Page 19 Hints and tips for better bread making. Page 20 Questions and answersPage 21 Questions and answers continuedError DetectionBefore cleaning your bread maker, switch off and StoragePage 24 Troubleshooting guide - RecipeProblem will not E01 on LEDAppliance. Page 27 Troubleshooting guide - Baker’s Oven continuedBread not Bread rises Loaf isThere are many breads that we all like to place in our lunch box. This section includes traditional. Page 31 Traditional Favourites continued. Sequence for BASIC setting:Sequence for FRENCH setting:Sequence for WHOLE WHEAT setting:Multigrain Bread. INGREDIENTS 1kg 750g. Water 375ml 325ml. Oil 3 tbl 2 tbl. Salt 2 tsp 1?. Page 35 Flavoured White Bread.http://cpadance.com/usercontent/file/brother-intellifax-1270e-user-manual.xml

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Recipes in this section have the addition of seeds, nuts or other flavour enhancing ingredients. The addition. Page 36 Flavoured White Bread continued. INGREDIENTS 1kg 750g INGREDIENTS 1kg 750g. Water. Page 37 Flavoured White Bread continued. Water 300ml. Page 38 Flavoured Sweet Bread. Most of the recipes in this section have the addition of nuts, chocolate, sultanas or other flavour. Page 39 Flavoured Sweet Bread continued. Water 340ml. Page 40 Flavoured Sweet Bread continued. Page 41 Flavoured Wholemeal Bread. The recipes in this section use ingredients such as wholemeal flour, rye flour and other grains or. Page 42 Flavoured Wholemeal Bread continued. Water 400ml 350ml. Page 43 Rapid Bread. The recipes in this section have been developed to produce a loaf of bread similar in volume to. Page 44 Rapid Bread continuedWater 360ml 290ml. Salt 2 tsp. Page 45 Yeast Free Bread. Yeast Free Bread is made using baking powder as the main raising agent (it does not have. Page 46 Yeast Free Bread continued. Sequence for YEAST FREE setting:Liquid INGREDIENTS Liquid INGREDIENTS. Water 400ml Milk, scalded. Page 48 Gluten Free Bread. Making gluten free bread is different from traditional baking, therefore it is important to carefully read the. Page 49 Gluten Free Bread continued. ProcedurePage 50 Gluten Free Bread continued. GLUTEN FREE Country Style Bread GLUTEN FREE Wholesome Seed BreadGLUTEN FREE Spicy Sultana Bread GLUTEN FREE Cheesy Cheddar BreadProcedureTo make a master dough. White Bread DOUGH Wholemeal DOUGH. Not suitable for the PRESET TIMERShaping ideas for master Hot Cross BunsThe DOUGH setting is suitable for all your favourite pizza and focaccia recipes. Procedure. Page 56 Dough continued. Focaccia DOUGHOlive oil 2 tbl. Salt 1 tsp. Sugar 2 tsp. Bread flour 450g. Page 57 Prepackaged Bread Mixes. These convenient Bread Mixes are available nationally in supermarkets and at some bulk outlets. TheyWhite prepackaged bread mixes.http://www.owmaria.pl/userfiles/brother-instruction-manuals.xml Defiance White Bread Mix Defiance CRUSTY White Bread Mix. Page 59 Prepackaged Bread Mixes continued. GRAIN prepackaged bread mixesPage 60 Prepackaged Bread Mixes continuedLaucke BIO-FORT Golden. Page 61 Glazes. The following Glazes are easy and quick to prepare and will enhance the flavour and appearance of yourGelatine GlazeProcedurePage 63 NotesAustralian Customers. 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 BAKeR’S oveN. If the power is interrupted for 5 minutes or less (by a power failure or accidentally switching off at the power outlet), the program. For a DARK or LIGHT Crust colour, press the CRUST button once for H (DARK), twice for L (LIGHT). BAKe oNly Crust selection is not available on this setting. This setting is designed to allow extra baking of up to 1 hour if required. For those who enjoy a crispier crust, extend the baking time or for added interest to your loaf try the delicious topping or melt ideas on page 9. For making Gluten Free bread, please see “Gluten Free Bread” on page R21. All recipes use local ingredients and Australian Standard Metric Measuring tools (cup, spoons and weighing scales) for accuracy in producing a 750g or 1kg loaf of bread. The total setting time will appear on the dough and add additional ingredients in the the LED Screen. The dough may rise a little more at this time been removed from the bread pan, remove the due to the increasing heat expanding the gasses kneading blade from the pan using oven mitts.Do not remove the blade with bare hands, as it is very hot. If the kneading blade is difficult to RAPID BREAD and DOUGH have two rising. This foldable, lightweight cutting guide is the ideal accessory for any bread maker.http://www.drupalitalia.org/node/76577 Care ingredients, especially flour and yeast, differ should be taken when weighing and from the Australian equivalents. In the Vital measuring ingredients to ensure accuracy and Ingredients section (pages 16-18) suitable New consistency. Zealand products have been listed. We suggest Recipes in this Instruction Book were these New Zealand products be substituted developed using Australian Metric Weights and for the Australian products in the Easy Bake. Although breads baked with this bread making. It provides food for the yeast and type of flour will be higher in fibre, the loaf can be structures the loaf. However, salt inhibits the rising of the bread, The ingredients in a bread improver are usually a so be careful when measuring, as it should be food acid such as ascorbic acid (Vitamin C) and accurate. Brands will vary in strength. If wishing refer to contact details on the packaging of the to substitute for yeast in a recipe, omit the bread bread mix. Q: C an other bread recipes be made in this To ensure all dry ingredients are mixed machine.Contact your nearest authorised Breville Service Centre (refer to the back page for details). Contact your nearest authorised Breville Service Centre (refer to the back page for. Replacement parts are available from Breville Spare Parts: As with any non-stick coated surface, NEVER use metal utensils or abrasive cleaners on these items. This section includes traditional white bread and a variety of savoury breads. You just might discover a new found special favourite. Two loaf sizes 1kg and 750g can be made. When making the 750g size, remove the loaf 10 minutes before completion of the baking cycle. Note procedure Place ingredients into bread pan in the exact order listed in the recipe. The addition occurs mostly at the sound of the beeps. Therefore these recipes are not suitable to use on the Preset Timer.The addition occurs mostly at the sound of the beeps towards the end of the second kneading cycle.https://www.acnovate.com/images/breville-commercial-juicer-manual.pdf Therefore these recipes are not suitable to use with the PRESET TIMER. When making the 750g size, remove the loaf 10 minutes before completion of the baking cycle. The WHOLE WHEAT setting has been designed with this in mind, providing longer rising times to produce a loaf of bread lighter in texture and higher in volume. When making the 750g size, remove the loaf 10 minutes before completion of the baking cycle. Unless otherwise stated, most of the yeasted bread recipes can be baked on this cycle, however the volume will be slightly reduced and the texture a little more dense. The following recipes will give Damper or Muffin-Style Breads, which will be heavy in texture and not as highly risen as yeasted breads. The following recipes have been developed without using any grains or ingredients that contain gluten. Therefore, these recipes are suitable for people with specific food allergies or intolerances. Mix dry ingredients together in a large bowl. Do not sift. Use a pliable spatula to combine the liquid and dry ingredients. Mix to a soft dough ensuring all the ingredients are well combined. Wipe spills from outside the bread pan. Lock the bread pan into position in the baking chamber and close the lid.Take a quantity of one of the Master dough recipes. Wipe spills from outside of bread pan. Lock the bread pan into position in the baking chamber and close the lid. 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. Brush over hot bread. Limited 2004 Congratulations. You can choose the timing 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 rising times are NOTE.The Display Window will show 0:50 and the word Loaf Control and Crust Control are not available PIZZA.https://www.hotelamoha.it/wp-content/plugins/formcraft/file-upload/server/content/files/162869f87dcd91---cab-maestro-4m-manual.pdf The colon (:) in the time advance before you require your baked loaf. The BAKE ONLY setting is useful when wishing arrow button is pressed the time displayed advances or is set back in one- Extend the baking time if a darker, crisper crust. You to “13 press”. The All recipes use local ingredients and Australian kneading action of the Standard Metric measuring tools (cup, spoons. The Loaf Control button can be used small hollow in the centre and place the NOTE.Slicing Guide - Model BS1. STEP 13. Take the bread out of the. It provides food for the yeast and These are high protein, white bread flours, structures the loaf. 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 Fat adds flavour and retains the moisture. If using water in to contact details on the packaging of the bread cold climates or from the refrigerator, allow water mix. What can I do? A: The recipes in this book are sized so that the dough is kneaded properly and the finished bread A: If the power is accidentally turned off for 60 does not exceed the bread pan capacity. Q: Why can’t the Preset Timer be set past 13 A: Occasionally air bubbles will concentrate at a hours.If the error messages appear in the Display Window contact your nearest authorised Breville Service Centre. (Refer to Page 73 for details.) Control Panel Messages. NOTE! Take care not to scratch the non-stick surface on Replacement parts are available from Breville the inside of the pan and the kneading blade.PROCEDURE 1. Place ingredients into bread pan in the exact order listed in the recipe. PROCEDURE 1. Place ingredients into bread pan in the exact order listed in the recipe. Brush INGREDIENTS: dough with half of the melted butter. Sprinkle Water 310ml with combined sugar, pecans and cinnamon. Olive oil 3 tablespoons 2. Drizzle remaining butter over sugar mixture.www.dhcrowntech.com/image/files/20220519_014351.pdf Salt 1 teaspoon Roll up widthwise and cut into 2cm thick. INGREDIENTS: Cut into 4 strips lengthwise. Milk 300ml 2. Combine filling ingredients and spoon mixture Butter, melted 4 tablespoons down the centre of each strip. Fold in half Eggs 2 x 60g lengthwise and seal edges by pressing. Spoon into a piping bag fitted with a small piping nozzle. INGREDIENTS: Milk 125ml 4. Remove wrap and pipe a cross onto each bun.Ensure that the flour is gluten free.LIQUID INGREDIENTS: (Do not use electric mixer, as this will aerate the Water 350ml mixture.) 2 tablespoons 2. Mix dry ingredients together in a large bowl. Golden syrup 2 tablespoons Using a pliable spatula, combine liquid and dry. There will be a weight variance in each baked loaf in this section. Yeast Free Bread is a simple bread and is made PROCEDURE: using baking powder as the main raising agent 1. Brush with Citrus Glaze (page 72) for additional appeal. Panettone INGREDIENTS: Water 125ml Butter 3 tablespoons Eggs, lightly beaten 3 x 60g Vanilla essence 1 teaspoon Almond essence teaspoon Sugar. 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. Do not reduce sugar or use substitutes.Lemons, thinly sliced 125g 2. Wipe spills from the outside of the bread pan Sugar cups 3. GLAZES Chocolate Glaze 2 tablespoons butter or margarine, melted cup icing sugar, sifted 1 tablespoon cocoa, sifted Gelatine Glaze teaspoon vanilla essence 3 tablespoons water 2 tablespoons milk tablespoons sugar. We have designed the Bread Master Excel with you, our valued customer in wind The Bread Master Excel urill bake a large lkg a medium 750g or a small 500g sandwich style loaf. We have made the Bread Master Excel easy to use as you will find from the Beginners Guide to your first loaf' on page 10.https://www.lipfish.no/wp-content/plugins/formcraft/file-upload/server/content/files/162869f981cbf0---ca7-security-manual.pdf After that you will find over 75 delicious recipes to try in our Easy Bake recipe section. And with the special Jam setting the Bread Master Excel can create delicious fresh home made jams, a laste sensation on your freshly baked bread. For people who like to hand shape bread, there is also a dough only setting. In addition the Bread Master Excel will bake superb Yast Free or Gluten Free breads. Finally if you enjoy waking up to the aroma of freshly baked bread amry morning the 12 hour dday timer on the Bread Master Excel makes it wisy to do so. 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 supero range of breads you can bake and doughs you can knead in your Breville Brand Master Excel.Read all instructions, product labels and warings before operating the bread maker. The machine will stop and will not continue operation.. Keep the inside and outside of the unit clean. Follow the cleaning instructions provided in this manual. Pour water into the bread pan and wash only the interior. Position the unit a minimum distance of 10cm away from walls. Allow the bread maker to cool down before cleaning any parts. Do not cover the air vents on back of the lid during operation Do not let the cord hang over the edge of a table or counter, touch hot surlaces or become knotted.. The appliance is not intended for use by young children or infirm persons without supervision.. Young children should be supervised to ensure they do not play with the appliance - Unplug from outlet when not in use and before cleaning. The LED display indicates completion time. The various buttons are used to set the functions and to start the bread maker. The buttons should be pressed firmly.When the START button is pressed the time displayed in hours and minutes) is the time remaining until the selected selling is completed.https://www.novet.de/wp-content/plugins/formcraft/file-upload/server/content/files/162869fab2c668---caap-examiner-s-manual.pdf Press this button to select the 11 automatic settings available. Each time the SELECT button is pressed the selling is changed. The setting selected is shown on the Display Window as a number between 1 to 11. Press the CRUST button to select the 3 qust colour settings available for the bread sellings only. The setting selected (Light, Modum or Dark) is indicated by the red indicator light which illuminates against the setting For use when selling the TIMER to delay baking. Press the Up and Down Arrows (which will move time up or down in 10 minute increments) to preset the programmable timer. (refer page 8) Press the START button to commence the selected program or begin timer countdown for delayed operation. To stop and cancel the Bread Master Excel in mid-cycle the STOP Button must be pressed down and held for 5-10 seconds until the riachine boops and the display window is reset. This will result in the program being canceled. (When the bread is ready the Bread Master Excel automatically stops and sounds 3 double beeps. The machine will not continue operation. Pross the LOAF button to select the size loaf you are going to bake. Once selected the red indicator light will illuminate against the selection throughout the cycle.For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 750g Medum sized load or 500g Small sized loaf. This is a large size loaf with a medium crust colour. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Light. For a 750g Medium sized loaf or 500g Small sized loaf, press LOAF button until red Indicator light aligns with the required setting This setting has shorter kneading and rising times, therefore the bread will be lower in height. For a Dark or Light crust colour, press CRUST button once for Dark, twice for Ught. For a 750g Medium sized loaf or 5009 Small sized loal, press LOAF button until red indicator light aligns with the required setting.dfcctv.com/upload/files/20220519_014342.pdf This setting is used for breads made with large amounts of whole wheat flour, rye or other grain Hours. A 30 minute warming period has been budt into this cycle allowing the heavy wheat grains to absorb the liquid, soften and expand, thus providing better gluten development. This is a large sweet loal with a medium crust colour. For a 750g Medium sized loal or 500g Smal sized loaf, press LOAF button until red Indicator light aligns with the required setting. This is a large size French loaf with a medium Crust colour. For a Dark or Light crust colour, press CAUST button once for Dark, twice lor Light. For a 750g Medium sized loaf or 500g Small sized loaf, press LOAF button until red indicator light aligns with the required setting The type of bread most suited for this setting is one that is low in fat and sugar, as the rising times are longer and the baking lernperature higher. It will produce a coarser Crumb with a harder, crustier crust. Press the SELECT button six times and the Display Window will show 6. a red indicator ight will appear against '1kg' in the Display Window and against 'Medium' in the Crust Selection Panel The Yeast Free recipes contained in this book have been developed using this setting only, as these mixtures rely on baking powder or bicarbonate of soda as the raising agent in place of yeast.Setting Selections 6 SETTING 7. Bake Only SETTING 10. This setting is designed to allow extra baking it required, for those who enjoy a crispier crust by extending the baking time. For added interest to your loaf try the delicious melt idea on page 9. There is no crust or loaf selection in this selling. This cycle takes 30 minutes to complete and is suited to the type of dough that does not require yeast, such as Parathas or Tortillas, There is no crust or loaf selection in this setting. The timer setting can be changed if desired, from the preset 30 minutes down in one minute increments. There is no rising time in this setting. The pasta ingredients are mixed rapidly, then either hand shaped or processed through a pasta extruder. This Cycle takes 13 minutes to complete. There is no Crust or loal selection in this setting. This setting is designed to produce home made style jam, using seasonal fresh fruit. This setting takes 1 hour 30 minutes to complete. Remove the dough from the Bread Master Excel hand shape, then bake in a conventional oven. Special instructions and recipes for Pizza and Focaccia are included in the 'Dough' section of this book. There is no crust or loaf selection in this setting.See instructions on page 48. Press SELECT to return to the timer display. DO NOT PRESS 'STOP' when checking bread as this will cancel the cyclo. Setting Selections How to use the preset timer The Bread Master Excel proset timer allows you to wake up to the aroma of tresh baked bread in the morning. The preset timer alows you to set the timer up to 12 hours in advance before you require your baked loal. To preset the timer use the arrows on the control panel to enter the number of hours in which you want your bread to be ready (the amount of time shown on the display panel will include the baking time). Recipes using perishable ingredients lo. Milk, frut, butter etc should not be made NOTE.The (: ) in the time displayed begins to flash, letting you know the timer has started. It will start to knead the dough 2 hours and 50 minutes before the desired completion time. The remaining time will count down in one minute increments. When the time display indicates 0:00', baking is complete, Example The present time is 9:00pm and you want to Wake up to the aroma of fresh homemade bread at 6:30am tomorrow morning. The timer can be used on the following modes: Basic Whole Wheat French Rapid The timer is not suitable for Sweet. Yeast Free, Dough, Yeast Free Dough. Jam and Bake Only modes. The preset timer can not be used for all recipes. Continuo to press the A) timer button to ncrease the amount of time between now and when you want the bread to be ready. Each time you press the A button the timer advances 10 minutes. Each time you press the button the timer is ser back 10 minutes. If you make an error during or after your Selection, press and hold the 'STOP' button. The time can be altered by using the timer buttons. The BAKE ONLY setting time is automatically set to 60 minutes. If your loaf has reached its desired crust colour before the 60 minutes is complete. Seal Immediately and label. Jam wil thicken upon cooling and storage. Press 'START. 3. After 1.05 hours, the bread maker will BEEP indicating the end of the cycle. All recipes use local ingredients and Australian Standard Metric Measuring tools (clip.Before making your first loaf, remove any promotional stickers from the Bread Master Excel. Do not remove the Bread Master Excallabol on your machine. We recommend you wash the inside of the bread pan and kneading blade in warm soapy water, rinse and dry thoroughly. 3. Put the ingredients into the bread pan in the following order. 1st. Liquid ingredients te, water 2nd.No movement occurs in the pan. Swtch on at the power outlet. The machine will begin kneading the dough. The total time renaining until the bread is completed and the red indicator light indicating loal sze will appear in the display window, and the red indicator light specifying crust oolour will appear in the Crust Selection Panel. For a dark or light Crust colour, press 'CRUST button once for Dark and twice for Light.Remove the bread pan with oven mitts as it's very hot. Place into freezer bags, renove any air, and secure with ties. Using oven mitts, turn the bread pan upside down and shake to loosen. Try to remove the bread from the bread NOTE.The kneading blade could still be very hot. Add-In Ingredient Beeper. The Bread Master Excel features an 'Add Ingredient Beeper' which operates in the Basto, Rapid.While the machine is still kneading add the Ingredients gradually in batches, allowing the dough to slowly combine with the ingredients. Take care not to drop ingredients over the side of the bread pan into the baking chamber, as these may bum and smoke during the baking cycle. Leave the lid up to help the machine cool down quicker. If the machine is too hot after use the Error code E:01 wil appear in the Display Window. Press 'STOP' to reset. Alow to cool further. 12. Cut the bread - After the bread has cooled, cut the bread using a bread knife.Therefore care should be taken when weighing and measuring ingredients to obtain accuracy. When measuring liquds use a graduated metric measuring jug. Place jug on a flat surface, check for accuracy at eye level.Tare (zero) the scales with the container in position then spoon ingredients in until desired weight is achieved. In general, water weighs the same in grams as it measures in millitres, therefore greater accuracy is obtained by weighing. MIS Conversion Table Metric Measurements 1 cup 1 tablespoon 1 teaspoon 250 20 Metric Measuring Cups and Spoons For optimum loaf results and greatest NOTE.Do not lap the cup on the bench, or pack the ingredients into the cup UNLESS otherwise drected, Level top of cup with knile. When using graduated metric measuring spoons, lovel top of spoon with a straight edged knife or spatula, DO NOT USE TABLEWARE SPOONS OR CUPS. 13 Measuring Up 13 Measuring Up The Vital Ingredients Flour Rye flour A popular flour used for bread making. It is low in protein and therefore it is essential to combine rye flour with wheat flour to make bread successfully in the Bread Master Excel. Rye flour is traditionally used to make Pumpernickel and Black Breads. 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 strands, which interlock to trap the gases produced by yeast. This process increases as the dough undergoes kneading and this provides the dough the structure required to produce the weight and shape of the bread. The flour used in the Bread Master Excel should be bread flour. Baker's flour or plain flour may be used. There is no need to sift the flour. Plain flour is most readily available, however best results are obtained with flour which has at least 119-12 protein content. For this reason, all the recipes in this book use Bread Flour, which has a 12 protein content. This is normally indicated on the packaging. Do not use sell-raising flour unless indicated in the recipe. When using a low protein, stone ground or wholemeal flour the quality of the bread can be improved by adding 1 -2 tablespoons of gluten flour. Gluten flour Glutan is the complex protein product formed when wheat flour and water are mixed together. Gluten flour is a mixture of gluten and wheat flour and can improve the structure and volume of bread made from flour containing a low protein Bread mixes These convenient mixes contain flour, sugar, milk, salt, oil and other ingredients such as improvers. Usually only the add lion of water and yeast is required. Recipes for these brand bread mixes are listed in the Easy Bake recipe section of this guide. It is a high protein, white bread flour, containing 12 protein content ensuring a higher quality and cons stency to the baked bread. The ingredients in a bread improver are usually a food acid such as ascorbic acid Mtamin C) or tartaric acid, plus other enzymes (amylases) extracted from wheat or barley flours. Adding a bread improver will help strengthen the framework of the bread resulting in a loaf that is lighter in texture, bigger in volume, more stable and with enhanced keeping qualities. Bread improvers are an optional addition to the bread recipes listed in the Easy Bake recipe section of this book. 1 teaspoon is the recommended amount for a 750g loaf. A simple bread Improver is a crushed unflavoured 250mg Vitamin C tablet added to the dry ingredients. Wholemeal flour Contains all the bran, germ and flour of the whole grain. Although breads baked with this type of flour will be higher in fore, the loaf will be lower in height and heavier in texture. A ighter textured bread can be achieved by replacing 1 cup of the wholemeal flour with white bread flour The Malingredients: 14 Sugar Water Sugar provides sweetness and flavour, browns the crust and produces food for the yeast. White suga, brown sugar, honey and dried fruits are all suitable to use. When using honey or golden syrup it must be counted as additional liquid. We have successfully tested SPLENDA as a sugar substitute. Cold 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. Powdered milk Eggs provide quid, help with raising and increaso the nutritional value of the bread. They help with flavour, tenderness and are usually used in the Sweeter type of breads. Mlk and milk products enhance the flavour and increase the nutritional value of the bread. Powdered mik is convenient and easy to use Istore n an artight oontainer 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 resu Is. Soy milk powder can also be used but produces a loaf with a higher density. Other Ingredients Fruit, nuts, chocolate chips etc.When the first knead is complete, the machine sounds 8 short beeps, indicating its time to add other ingredients (rut, nuts, chocolate chips etc.).