Instructon Booklet

14
Sandwich Loaf
Loaf size: 1
1
⁄2 lb (680g) 2 lb (907g)
Water 1
1
⁄16 cup (255ml) 1
1
⁄3 cup(320ml)
Soft margarine or butter 1
1
⁄2 tbsp 2 tbsp
Salt
1
⁄2 tsp 1 tsp
Skimmed milk powder 1
1
⁄2 tbsp 2 tbsp
Sugar 3 tbsp 3
1
⁄2 tbsp
Strong white bread flour 3 cup (432g) 4 cup (576g)
Fast action yeast
3
⁄4 tsp 1 tsp
Soft Grain Sandwich Loaf
Loaf size: 1
1
⁄2 lb (680g) 2 lb (907g)
Water 1
1
⁄16 cup (255ml) 1
1
⁄3 cup(320ml)
Butter (melted) 1
1
⁄2 tbsp 2 tbsp
Salt
1
⁄2 tsp 1 tsp
Skimmed milk powder 1
1
⁄2 tbsp 2 tbsp
Sugar 3 tbsp 3
1
⁄2 tbsp
Strong white soft grain bread flour 3 cups (432g) 4 cups (576g)
Fast action yeast
3
⁄4 tsp 1 tsp
Cake (Prog 10.)
Sandwich (Prog 11.)
Standard Cake Mix
Ingredients Group 1
Butter (melted)
3
⁄4 cup (150g)
Vanilla essence
1
⁄4 tsp
Eggs (beaten) 3 medium
Lemon juice 2 tsp
I
ngredients Group 2
Plain flour 1
5
⁄8 cup (234g)
Baking powder 2 tsp
Caster sugar 1 cup (226g)
Method
1 Mix group 1 together in a separate bowl.
2 Sieve group 2 together in a second bowl.
3 Combine groups 1 and 2 together until mixed.
4 Pour mixture into Baking Pan together.
Mixed Fruitcake
Ingredients Group 1
Butter (melted)
3
⁄4 cup (150g)
Vanilla essence
1
⁄4 tsp
Eggs 3
Lemon juice 2 tsp
Dried mixed fruit
5
⁄8 cup (102g)
Ingredients Group 2
Plain flour 1
5
⁄8 cup (234g)
Baking powder 2 tsp
Sugar 1 cup (226g)
Ground cinnamon
1
⁄4 tsp
Ground nutmeg
1
⁄4 tsp
Method
Follow method for the standard cake mix.
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