RECIPES

Bread Maker
XBM-1128

AFTER SALES SUPPORT

NZ: 0800 836 761
AU: 1300 886 649

N13275

1 CUP = 250ml

1 tbsp = 15ml

1 tsp = 5ml

Traditional White Bread

Loaf Size

680g

450g

Water

280ml

180ml

Margerine or Butter

1 tbsp

1 tbsp

Salt

1 tsp

3/4 tsp

Dry Milk

1 1/2 tbsp

1 tbsp

Sugar

1 1/2 tbsp

1 tbsp

Bread Flour

3 cups

2 cups

Dry Yeast

1 1/2 tsp

1 1/2 tsp

Program: BASIC

French White Bread

Loaf Size

680g

450g

Water

280ml

180ml

Vegetable Oil

3/4 tbsp

1 tbsp

Salt

1 tsp

1 tsp

Durum wheat flour

1/3 cup

1/4 cup

Sugar

1 tbsp

1 tbsp

Bread Flour

2 3/4 cups

2 cups

Dry Yeast

1 1/2 tsp

1 1/2 tsp

Program: BASIC

Italian White Bread

Loaf Size

680g

450g

Water

290ml

190ml

Vegetable Oil

3/4 tbsp

2/3 tbsp

Salt

1 tsp

1 tsp

Corn semolina

80g

50g

Sugar

1 tbsp

1 tbsp

Bread Flour

2 2/3 cups

3 2/3 cups

Dry Yeast

1 1/2 tsp

1 1/2 tsp

Program: SANDWICH

1 CUP = 250ml

1 tbsp = 15ml

1 tsp = 5ml

Oat Bread
Loaf Size

680g

450g

Water

280ml

180ml

Margerine or Butter

20g

15g

Salt

1 tsp

3/4 tsp

Dry Milk

1 1/2 tbsp

1 tbsp

Brown Sugar

1 tbsp

1 tbsp

Bread Flour

2 1/3 cups

1 1/2 cups

Dry Yeast

1 1/2 tsp

1 1/2 tsp

Rolled Oats

2 1/3 cups

1 1/2 cups

Program: SANDWICH

Nut & Raisin Bread

Tip: Add the raisins and nuts after the acoustic signal during the second
kneading phase.
Loaf Size

680g

450g

Water or milk

280ml

180ml

Margerine or Butter

25g

18g

Salt

1/2 tsp

1/2 tsp

Sugar

1 tbsp

1 tbsp

Bread Flour

2 3/4 cups

1 4/5 cups

Dry Yeast

1 1/2 tsp

1 1/2 tsp

Raisins

50g

35g

Crushed Walnuts

30g

20g

Program: BASIC
NOTE: When using the SWEETBREAD program the bread is lighter. Use the
Level 1 dosage, otherwise the volume of the bread will be too large.

1 CUP = 250ml

1 tbsp = 15ml

1 tsp = 5ml

Wholemeal Bread
Loaf Size

680g

450g

Water

290ml

360ml

Dried Leaven

1/2 packet

1/2 packet

Salt

1 tsp

1 tsp

Sugar

2/3 tbsp

1/2 tbsp

Rye Malt

7g

10g

Rye Flour

1 2/3 cups

1 1/4 cups

Bread Flour

1 1/3 cups

3/4 cup

Yeast

2 tsp

2 tsp

Loaf Size

680g

450g

Water

270ml

170ml

Vegetable Oil

3/4 tbsp

1 tbsp

Salt

1 tsp

1 tsp

Durum wheat flour

1/3 cup

1/4 cup

Sugar

1 tbsp

1 tbsp

Bread Flour

2 3/4 cups

2 cups

Dry Yeast

1 1/2 tsp

1 1/2 tsp

Program: BASIC

Rye Bread

Program: WHOLE WHEAT

1 CUP = 250ml

1 tbsp = 15ml

Banana Nut Bread

1 tsp = 5ml

Corn Bread

All-Purpose Flour

2 cups

Milk

220ml

Milk

120ml

Oil

3 tbsp

Oil

4 tbsp

Eggs

Mashed Bananas

1 cup

Sugar

1/4 tbsp

Eggs

Salt

1 tsp

Sugar

1/2 tbsp

All-Purpose Flour

2 1/2 tsp

Dark Brown Sugar

1/2 cup

Cornmeal

2/3 cup

Walnuts - chopped

1 1/2 tsp

Baking Powder

3 tsp

Baking Soda

2 tsp

Salt

2 tsp

Program: QUICK

Program: QUICK

Cake
Loaf Size

LARGE

SMALL

Butter

8 tbsp

5 tbsp

Sugar

8 tbsp

5 tbsp

Egg

Self-raising flour

1 1/2 cups

1 cup

Lemon juice

1 1/2 tbsp

1 tbsp

Yeast

2/3 tsp

2/5 tsp

Program: CAKE

Making Jam
NOTE:
Use and wash fresh, ripe fruit only.
Peel apples, peaches and pears and other hard peeled fruits.
Always use the recommended doses, as these are precisely
determined for the JAM program. Other the jam risks to boil too }
early or to spill over.
Weigh the fruit, cut it into small pieces (max 1cm) or add the 2:1
jellifying sugar in the specified quantities.
Do not use normal sugar or 1:1 jellifying sugar, as the jam will not be
thick enough.
Mix the fruit with the sugar and start the program that runs
completely automatic.
After the acoustic signal is given, you can fill the jam or marmalade
into glass jars, ensuring the jars are closed well.

Berry Jam
Thawed deep-frozen
berries

750g

2:1 Jellifying sugar

350g

Lemon juice

1 tbsp

METHOD
1. Mix all the ingredients in the container with a plastic scraper.
2. Select the JAM program and start.
3. Remove the sugar remains on the side of the bread pan with a spatula.
4. When the acoustic signal is given, take the bread pan out of the appliance with
oven cloths.
5. Fill the jam into glass jars and close well.

Strawberry Jam
Washes & cleaned
strawberries, either cut
into pieces or pureed

700g

2:1 Jellifying sugar

350g

Lemon juice

1 tbsp

METHOD
1. Mix all the ingredients in the container with a plastic scraper.
2. Select the JAM program and start.
3. Remove the sugar remains on the side of the bread pan with a spatula.
4. When the acoustic signal is given, take the bread pan out of the appliance with
oven cloths.
5. Fill the jam into glass jars and close well.

Orange Jam
Peeled and thinly diced
oranges

700g

Peeled and thinly diced

lemons

75g

2:1 jellifying sugar

350g

METHOD
1. Peel the oranges and lemons and cut them into pieces.
2. Add the sugar and mix all the ingredients in the container
3. When the acoustic signal is given, take the bread pan out of the appliance with
oven cloths.
4. Fill the jam into glass jars and close well.