Out of 15 Ratings

Owner's of the Breville Bread Maker BBM800XL gave it a score of 4.1 out of 5. Here's how the scores stacked up:
  • Reliability

    4.2 out of 5
  • Durability

    3.87 out of 5
  • Maintenance

    4.07 out of 5
  • Performance

    4.13 out of 5
  • Ease of Use

    4.0 out of 5
of 268
Can other bread recipes be
made in this machine?
Results may vary when using other recipes as the recipes in this booklet are sized so that the
dough is kneaded properly and the finished bread does not exceed the bread pan capacity. Use
only recipes with similar quantities of ingredients. As a general guide, a minimum 2 cups and
maximum 4.5 cups of total dry ingredients is recommended on the bread settings. On the jam
setting, as a general guide, a maximum 3 cups of fruit should be used.
Can powdered products
be used in place of fresh
products and visa-versa?
• Yes, egg powders, dried buttermilk or dry milk can be used. These products allow you to use
the Delay Start feature, however always ensure to add the water to the bread pan first, then
add the dried substitution after the flour to keep them separate.
• Similarly, fresh milk and eggs can be substituted for dry milk and egg powders, but the
baked bread will have a heavier texture. If you still choose to use fresh milk, ensure to
decrease the same measurement of liquid to equal the fresh milk and omit the milk powder.
Do not use the Delay Start feature with perishable ingredients.
Can butter or margarine be
used in place of oil?
• Yes, but the bread crumb may appear a more creamy, yellow color.
Can other sweetening
agents be used in place of
• Yes, honey, golden syrup or brown sugar can be used. When substituting honey or similar
sweet liquids for sugar, ensure to decrease the same measurement of liquid to equal the
liquid sugar substitute. We do not recommend powdered or liquid artificial sweeteners.
Can salt be omitted? • Salt plays a very important part in bread making. Omitting it will decrease water retention
in the dough, as well as affect mixing, the strength of the gluten development and the
fermentation of the yeast. In the finished bread, salt improves the loaf shape, crumb
structure and crust color, as well as extending shelf life and enhancing flavor.
BBM800XL_IB_FA.indd 53 1/07/10 10:47 AM