Instructon Booklet

12
M
ixed Fruit Loaf
Loaf size: 1 lb (454g) 1
1
⁄2 lb (680g) 2 lb (907g)
Water
3
⁄4 cup (180ml) 1
1
⁄8 cup (270ml) 1
1
⁄3 cup(320ml)
Skimmed milk powder 2 tbsp 2
1
⁄2 tbsp 3 tbsp
Sunflower oil 2 tbsp 2
1
⁄2 tbsp 3 tbsp
Sugar 5 tbsp
1
⁄4 cup (57g)
1
⁄3 cup (75g)
Salt 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Strong white bread flour 2 cup (288g) 3 cup (432g) 4 cup (576g)
Nutmeg
1
⁄2 tsp
3
⁄4 tsp 1 tsp
Fast action yeast 1 tsp 1
1
⁄4 tsp 1
1
⁄2 tsp
Dried mixed fruit †
1
⁄4 cup (41g)
1
⁄2 cup (82g)
2
⁄3 cup (110g)
†
Add when the beeper sounds
C
hocolate Bread
Loaf size: 1
1
⁄2 Ib 2 Ib
Water 1 cup (240ml) 1
1
⁄2 cup(360ml)
Egg (beaten) 1 med 1 med
Skimmed milk powder 1 tbsp 1
1
⁄2 tbsp
Sunflower oil 1 tbsp 1
1
⁄2 tbsp
Sugar
1
⁄2 cup (113g)
3
⁄4 cup (169g)
Salt
1
⁄2 tsp 1 tsp
Strong white bread flour 2
1
⁄8 cup (306g) 3 cup (432g)
Cocoa powder
1
⁄2 cup (240ml)
3
⁄4 cup (240ml)
Fast action yeast 1 tsp 1
1
⁄2 tsp
W
alnuts (chopped) †
1
⁄4 c
up
1
⁄2 c
up
† Add when the beeper sounds
Fastbake Small White
Loaf size: 1
1
⁄2 lb (680g)
Water* 1
1
⁄8 cup (270ml)
Skimmed milk powder 2 tbsp
Salt 1 tsp
Sugar 4 tsp
Sunflower oil 4 tbsp
Strong white bread flour 3 cup (432g)
Fast action yeast 3 tsp
For best results use the very dark crust setting.
* Water measurement is crucial for the Fastbake recipes. The ml scale
should be used for greater accuracy.
Fastbake Large White
Loaf size: 2 lb (907g)
Water* 1
1
⁄2 cup (360ml)
Skimmed milk powder 3 tbsp
Salt 1
1
⁄2 tsp
Sugar 5 tsp
Sunflower oil 5 tbsp
Strong white bread flour 4 cup (576g)
Fast action yeast 3
1
⁄2 tsp
For best results use the very dark crust setting.
* Water measurement is crucial for the Fastbake recipes. The ml scale
should be used for greater accuracy.
White Bread Rolls
Water 1
1
⁄4 cup (300ml)
Skimmed milk powder 1 tbsp
Butter (melted) 2 tbsp
Sugar 2 tbsp
Salt 1
1
⁄2 tsp
Strong white bread flour 3
1
⁄4 cup (468g)
Fast action yeast 1
1
⁄2 tsp
Method
1 Knead and shape the dough into 6 rolls.
2 Place on a greased baking tray.
3 Brush lightly with melted butter.
4 Cover for 20-25 minutes.
5 Allow to rise until they are double in size then glaze, if required.
6 Bake for approx 15-20 minutes at 190°C (gas mark 5, 375°F).
Wholewheat Bread Rolls
Water 1
1
⁄4 cup (300ml)
Skimmed milk powder 2 tbsp
Butter (melted) 2 tbsp
Honey 2 tbsp
Brown sugar 1 tbsp
Salt 1
1
⁄2 tsp
Strong wholewheat bread flour 3
1
⁄4 cup (429g)
Fast action yeast 1
1
⁄2 tsp
Method
1 Knead and shape the dough into 6 rolls.
2 Place on a greased baking tray.
3 Brush lightly with melted butter.
4 Cover for 20-25 minutes.
5 Allow to rise until they are double in size then glaze, if required.
6 Bake for approx 15-20 minutes at 190°C (gas mark 5, 375°F).
Sweet (Prog 5.)
Fastbake I (Prog 6.)
Dough (Prog 8.)
Fastbake II (Prog 7.)
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