Breville Bread Maker Bb200 Instruction Manual

Professionally Printed on Laser Printer using High Quality Paper. New Comb-Bound COPY of Manual listed in Title. Instruction/Owners manual ONLY - no other parts or pieces included! Clear plastic on front and back covers to help protect the manual.

Hi All, After some years on the shelf, I have reactivated the old Breville bb290 breadmaker. As we dont have an oven in the van, am intending to use it every other day to knock up a loaf or two. At present I have been buying the Lauke packet mixes, nice enough. But I am keen to see if I could simplify things and DIY by carrying some breadmaker flour, yeast and improver in a few containers, then simply making up my own 'mix' on the road by bunging in a couple of cups of flour, teaspoon of yeast or whatever. Problem is, I cant seem to find any infor on the quantities for doing this.

I am guessing the BB290 makes the smaller 750g loaf, but am happy to make loaves a little smaller. Maybe it cant be done, maybe there are 'secret' additives in the premix stuff that prevents this.?? Just wonder if anyone could advise me with a quick, no fuss, quantities and ingredients list that would work in a breadmaker. Many thanks NoLife (Frank).

We do the same as Arvy, just carry a big bag of Laucke - we've tried a few and like this best but we tend to do the sourdough rye mix as I'm a bit wheat sensitive. We've also experimented with other non-wheat flours.

Go with what's easiest! If we're not using Lauke and want to just use Bakers Flour, yeast and improver, we just do the whole thing the old fashioned way - in the oven! Lots of recipes around!

Greg makes pizza dough just using the kneeding program. He's also made yummy buns - until I've had to ask him to please not make them as they are so delicious and I want my waistline to decrease not increase! The breadmaker machine will work with any good bread making ingredients - it is not a special mix just for machines. (I think this was really what the OP was asking?). I have made bread by hand for years (due to my upbringing in the bush!) and in recent years have used the machine. I use any reliable recipe in the machine.

If it works being made by hand it will work in the machine. About the only difference I have found is that you can get away with a slightly less stiffer mix (that is, more water). The machine is a wonderful gadget. Hi Frank At home when mixing in my Panasonic breadmaker I use 500 gms (3½ cups) of Allied bread mix as it is what i can buy in decent sized bags from grocery stores. Buying the mix with additives is not a lot dearer than buying the flour and using your own additives (eg sugar, salt and gluten). When i can, instead of using the breadmaker for the full process as i used to do (fresh bread ready for breakfast) when working off farm, i use the mixing stage only and shape the bread myself, getting lighter loaves.

I have used Allied mixes for about 15 years, although the most recent bags seem to taste high in salt. The small scoop of yeast is about 3.5 gms (double or even triple yeast towards the end of the packet as it seems to go off).

290 mls water. This makes fresh bread rolls for family lunch plus a small loaf to set aside for breakfast and snacks, two small loaves or 16 - 20 rolls. For making smaller quantities by hand when travelling i use two cups (285 gms) of bread mix flour, small scoop 3.5 gms yeast and 165 mls water.

I usually make eight large bread rolls which does lunch for two days, or four rolls and a small loaf. I use silicon bread pans - great for travelling. I have just dug up quantities i used to use when mixing in the breadmaker; a little less water than i use now. Cups mix -mls water 3.5 -275 3 -236 2.5 -196 2 -157 1.5 -118 Edit: Darn the column formatting goes when i submit. Thanks for all these quick replies.so, to confirm I have got this right. Is this essentially correct. If I get a big bag of Lauke flour, then I just add water and yeast to suit the quantity, use the breadmaker and away we go.

Or.if I can access an oven, use the mix or mixtures that members have kindly provided, use the breadmaker on the 'mix' cycle, then when finished kneading, remove the kneaded ball, hand knead to shape or make rolls etc, bung in the oven and bake a loaf. If the latter. How long in oven 2. What temp works best 3. After getting the kneaded ball out of the breadmaker, do I need to let the mix 'rise' (is that the term) before shaping and baking? (apologies for my niavity but the breadmaker doesnt have any sort of instruction book so I am flying blind.) Cheers NoLife (Frank).

Hi Frank When doing the mixing in the breadmaker, i leave it to rise in the breadmaker for about an hour after the timer has gone (spray on a bit of oil to stop it sticky to the sides as it rises when the timer goes). Then tip it out onto a floured tray, knock the bubbles out, divide a roll a few times, then shape. I don't do traditional heel-of-hand kneading any more due to arthritic lower thumb joints. Put rolls onto a lightly oiled tray, and for the loaves i use silicon pans which need no oiling. Leave to rise (one or two hours depending on how warm a place you can find). In the oven at 180º the rolls are ready in 20 minutes, and i leave the loaf another ten minutes.

Hi No life, I have a Breville BB200 (years old) so I am guessing that yours may be a little larger than mine. When we were making bread each night and I was buying the large tins of Laucke breadmix a sheet came giving all the quantities for their breadmixes and water ratios.

Breville Bread Maker Bb200 Instruction Manual 2016

With crusty mix the water rate was 69%. So 2 cups of mix (320grms) X 69 = 220 mls water. Multigrain was 67% water.

The sheet also gave amounts of mix per cup. Crusty was 160 grm to the cup, Multigrain 170. So for my ideal loaf, 2 1/2 cups (400grm) mix, 276 mls water and 3/4 teasp yeast.This is where digital scales come into their own but if you dont have them you will get use to the quantities.

Its just a matter of a couple of goes with different size loafs to find which suits your machine the best. Keep a record of quantities as you go.

The order for the machine is water, breadmix then yeast. I always make sure that the yeast sits on the flour and doesnt go onto the sides where their may be water. I have used machines where mix is added first, but Breville are adamant that water must be first.

Laucke water rate for hand making is 63%.So if I was just going to make the dough in the machine, then remove for hand making of rolls etc i would use the lower water rate. If there is anything you need from my instruction book just let me know, Have fun, Maralyn. I use the following quantities for our standard 1kg loaf ( we have a Breville B220 ) If you have a simple recipe like this you can keep in your head, you'll use it more often. 400ml water 1 teaspoon salt 2 tablespoon sugar 2 teaspoon olive oil 600 gm bread flour ( can use half wholemeal half plain if you want ) 2 teaspoon dry yeast Top four ingredients go in first then the flour and yeast. We don't use premixes or improvers as we prefer the taste of the basic bread. We never buy supermarket bread anymore. Ozwapet wrote:-Top four ingredients go in first then the flour and yeast.With my Panasonic it says to put yeast, then flour, then water and in.

Others say to put water first then flour then yeast. The only fact that needs to be remembered is if using time delay (as setting it to make bread in time for breakfast), to keep the water and yeast separate so the yeast doesn't activate before mixing starts. Oil can be added to keep the bread fresh for longer (it doesn't last that long with my family); reduce the water by the amount of oil being used. Sugar feeds the yeast and salt retards it, as well as being a flavour component. I used to make bread salt free, so we can really taste the overly salted bread mix i am using at present when at the dough stage; but not at the final product stage.

Tastes a bit like making play-dough for the little ones with added salt to discourage them eating it. We have had a Breville BBM300 for the past 6 months. I buy the Lauke breadmix in the box but would like to cut costs a bit and buy in bulk. My question is: can I keep the larger quantity 'bag' of Lauke without the flour going off?

We are on the road fulltime and will be travelling up the WA coast for some months to come and then be in FNQ (in the humidity) for some months too. Apart from the commercial breadmix I have tried some of the recipes in the Breville book with great success, we particularly love the cinnamon buns. The bread mix/flour must deteriorate in some way with age, as like the difference when you open a new packet of yeast, when using old flour and the bread is not rising as well, i find a new packet makes all the difference. This is generally not a problem at home as i use one bag per month. I have had no problems with the flour kept in the caravan for months even in hot weather. Then again, some flour is better than others.

Breville Bread Maker Bb200 Instruction Manual Free

My Allied packet before last must have had a slightly different wheat as it didn't rise quite as much (marginal difference only), but it just didn't feel as soft and elastic when working it. The end result was just about the same. Next pack was good again. At home i put the flour in square containers with handles; Decor tellfresh 8.5 litre.

Instruction

I also have some in 5.5 litre size which i will take next time instead of the big round plastic jars i have been using in my caravan pantry. Thanks to everyone for yourreplies. Will get the larger quantity of breadflower and store it in plastic bucket and away we go with lots of notes. Someone mentioned stuff ups.well.as I said, the breadmaker was resurected after a few years of non use, so my first 'experimental' loaf last weekend was the Lauke four pack.only problem was. I put the whole satchel of provided yeast in one loaf, thinking there would be four separate ones in the box.the loaf cooked, (sort of) but boy, what a mess, overflow down the side of the pan, pushing up against the lid, oh boy.!!!!!

Thanks again NoLife (Frank).

Altered ingredient amounts. This was the best bread that ever came out of my bread machine yet.

On my 2nd loaf, however, I made a few changes: I used 3 Tablespoons sugar and reduced the yeast to 2 teaspoons instead of the 2 1/4 teaspoon measurement that is in the 1 sachet that it calls for. This reduced the rising just enough so that the slices near the top of the loaf weren't as 'airy' thus, held up better during slicing. The result was a lovely, soft, very light bread with a flaky crust, perfect for sandwiches! This recipe has become a favourite! - 08 Oct 2008.